I want to share a couple of recipes with you this week which can change the taste of vegetables and meats you eat week to week or at least make them more interesting. While reviewing some of my cookbooks I ran across the recipe of White Sauce and several variations which can enhance the taste of your vegetables and meats. Here is the basic recipe for White Sauce:
| 2 Tablespoons Flour 2 Tablespoons Butter or Margarine 1 Cup Milk
Variations: Curry, Horseradish or Mustard: Add any of these seasonings with the amount according to your own taste. Onion: Stir 1 to 2 Tablespoons minced sauteed onion into each cup of sauce.
Cheese: Add 1/4 cup grated cheddar cheese
for each cup of sauce.
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Melt the butter. Stir in flour and cook and stir over moderate
heat for 2 minutes. In a separate pan bring the milk to a boil. Add
it all at once to the flour/butter mixture, stirring steadily. Season
with 1/4 teaspoon salt and a little pepper.
Yield: About 1 cup sauce per cup of milk. Figure 1/4 cup sauce per serving.
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Most of you who have read this column regularly may have noticed that I am a soup lover. Here is another one of my favorite soups. I will admit "Split Pea Soup" is not a recipe title that would really turn me on. I went many years before trying this soup and was sorry I had not cooked it sooner. So, please give it a try and see how you like it.......
| 1 small onion (diced) 1 Tablespoon Vegetable Oil 4 cups water 1 can chicken broth (14 1/2 oz) 1 1/2 cup dry split peas, rinsed 1 cup cubed fully cooked ham 3 bay leaves 1 1/2 teaspoons salt 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon dried thyme 1/4 teaspoon pepper  |
In a large saucepan, saute onion in oil until tender. Add remaining
ingredients. Bring to a boil; reduce heat. Cover and simmer for
1 hour or until peas are tender. Discard bay leaves.
Yield: 6 servings |
This next recipe is one I am sure you will love........almost guarantee you will love. It is a recipe from my mother-in-law's file and one that she has made many, many times. It is absolutely delicious........
| 1 small pkg Lemon Jello 1 box Duncan Hines Yellow Cake Mix 3/4 Cup Wesson Oil 1 teaspoon Lemon Flavoring 4 eggs juice of 2 lemons 2 cups powdered sugar
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Dissolve jello in 1 cup hot water and set aside. Mix 1 box of Duncan
Hines Yellow Cake Mix, 3/4 cup Wesson Oil, 1 teaspoon lemon flavoring, 4
eggs beating well after addition of each egg.
Mix well. Bake in greased and floured Bundt pan at 325 degrees for 1 hour and 10 min or until done.
Glaze: When cake is done and has cooled, mix the juice of two lemons and 2 cups powdered sugar well. Drizzle on top of cake...... |
I hope you will enjoy these recipes. As I have told you before, should you be looking for a special or "forgotten" recipe, please let me know and I will join the search with you.
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