Betty Crocker Golden Chiffon Cake Recipes No. 58 - Plain

#BasicDough #ChocolateChip #Bars #Waffles #CreamedChicken #Recipe #Recipes #PartyPastry #Dumplings #WhiteMountain #Icing #Frosting #Marble #Cake #Eudaemonius #BlueMarbleBounty #YourEveryDaySanta #BettyCrocker #Vintage #RobertEJonesJr

How To Make an EASTER TREE CAKE - Day 17,368

How To Make an EASTER TREE CAKE - Day 17,368

https://youtu.be/xOmrgOkawIg

#Easter #Tree #Cake #YourEveryDaySanta #EudaemoniusMarkii #Eudaemonius #Gingerbread #White #Pan #Set #Vintage #Decorating #YouTube #Video #Cooking

How to Make RAGU SAUCE - Day 16,994

If you would like new recipes like this one below sent to you as they come out, email me at Eudaemonius (a) gmail.com with "subscribe" in the subject line.

Ragu Sauce

2 Pounds Ground Beef, lean

2.5 Cups Onions, Diced

1 Cup Carrots, diced fine

2 Tablespoons Garlic, Minced

1.5 Pounds Mushrooms, sliced or dice

6 Pound 9 Ounce (2.98kg) Can Tomatoes, crushed

12 Ounces (340g) Tomato Paste

1-2 Cups Wine, red, optional

1 Tablespoon Basil, dry

3 Tablespoons Oregano, dry

1 Teaspoon Rosemary, dry

3 Tablespoons Parsley, dry

1 Teaspoon Cayenne or Red Chili Flakes, Optional

2 Teaspoons Black Pepper, ground

Salt to taste

Brown ground beef in a large pot.  When browned remove meat and all but 2 tablespoons of the fat.  Sauté onions and carrots until lightly browned and translucent.  Add garlic and tomato paste, sautéing until sauce has browned just slightly.  Add mushrooms and cook 5 minutes.  Add wine, herbs and spices and tomato sauce. Stir well and allow to simmer over low heat for 1 hour.  Taste and adjust salt if needed.  Enjoy!  This is a large amount of sauce. 10-12 servings. 

#Ragu #Sauce #Recipe #HowTo #Tomato #Pasta #Cooking #Learning #Eudaemonius #EudaemoniusMarkii #YourEveryDaySanta #RedSauce #Meat #Dinner #Family 

A Leap Day Post - Salmon Recipes

So, I wanted to do something fun today, being leap day.  I found this clipping folded up in an old cook book and though, what the heck?  Let's bring something old back to life.  Salmon is still sold everywhere in cans, and there is no reason you could not use fresh cooked salmon for these recipes either.  I do not have a clue where the clipping is from, but am guessing it is mid 1970's and rather potent in taste.  Remember, back at this time many people smoked and taste buds were deadened.  It harkens back to why I hated a lot of food in my childhood.  Adults could not taste, and strong flavors blew us kids out of the water.  Love to know what you think, and if you try.  Bon Appetite!  R-

P.S.  I also learned where the wold Salmon came from.  Read on.  

Newspaper Clipping – Transcribed for easy of use and updated ingredients listings.

Salmon is versatile staple for holiday meals

Salmon having long played a part in the world’s food supply.  The first recorded evidence of salmon was discovered by an archaeological expedition in Southern France.  Ten to 15 thousand years ago, a likeness of a salmon had been etched onto a reindeer bone.  Romans say schools of salmon leaping in rivers in Gaul in 56 B.C. They christened the fish the “solmo” (“leaper”). Here are some salmon recipes to use during the holiday season or any time when its distinctive flavor would be right for entertaining.

Salmon Spread Supreme

16 Ounces Salmon, canned, drained and flaked

8 Ounces Cream Cheese, room temperature

1/4 Cup Green Onions, finely chopped

1 Tablespoon Lemon Juice

2 Teaspoons Horseradish, prepared

1/4 Teaspoon Salt

1/2 Cup Parsley, chopped

1/2 Cup Walnuts, chopped

      Assorted Crackers

In a medium bowl, blend salmon, cream cheese, onions, lemon juice, horseradish, salt.  Wrap in wax paper to form ball.  Chill one hour or until firm.  Roll in parsley and nuts; chill until ready for use.  Serve with crackers.

Creamy Salmon Newberg

Makes 8 Servings

16 Ounces Salmon, canned, drained and flaked; keeping the juice

1/4 Cup Green Onions, sliced

1 Cup Mushrooms, sliced

1/4 Cup Butter

3 Tablespoons Flour

2 Cups Half and Half

1 Egg Yolk, beaten

1/4 Teaspoon salt

Dash Black Pepper, ground

2 Hard Cooked Eggs, sliced

10 Ounces Peas, cooked

3 Tablespoons Parmesan Cheese, grated

8 Baked Patty Shells

Drain salmon, reserving liquid.  Bread salmon into chunks with a fork.  Sauté green onions and mushrooms in butter.  Blend in flour.  Add half and half.  Cook, stirring constantly until thickened and smooth.  Combine a little of the hot sauce with egg yolk.  Return to sauce and cook 1 minute, stirring constantly.  Blend in salmon, reserved salmon liquid, salt, pepper, hard-cooked eggs, peas and grated Parmesan cheese.  Heat through.  Serve in patty shells.  Makes 8 servings.

Creamy Salmon Casserole

6 Servings

1-3/4 Cups Sour Cream

6 Ounces Cream Cheese

1 Clove Garlic, mashed

1 Teaspoon Worcestershire Sauce

1/2 Teaspoon Salt

1/8 Teaspoon Black Pepper, ground

16 Ounces Salmon, canned, drained, flaked

1/2 Cup Green Bell Pepper, chopped

1/4 Cup Onion, grated

2 Tablespoons Pimiento, Sliced

6 Ounces Egg Noodles, medium, cooked and drained

Parmesan Cheese

Blend sour cream, cream cheese, Worcestershire sauce, garlic, salt, and pepper.  Fold in salmon, green pepper, onions and pimiento.  Combine with noodles.  Pour into 1-1/2 quart casserole; sprinkle with Parmesan cheese.  Bake at 350°F, 30 minutes.

Salmon Cabbage Rolls

Makes 6 Servings

8 Ounces Salmon, canned, drained, flaked

2 Cups Rice, cooked

2 Tablespoons Butter, melted

1/4 Cup Green Onions, finely chopped

1/2 Teaspoon Salt

1/2 Teaspoon Marjoram, dry

1/4 Teaspoon Garlic Salt

1/8 Teaspoon Black Pepper, ground

1 Large Head Cabbage

1 Cup Chicken Broth

1 Cup Sour Cream

     Salt and Pepper

Drain salmon, reserving liquid.  Flake salmon and mix with rice, butter, green onions, salt, marjoram, garlic salt and pepper.  Wash cabbage.  Cover with water.  Bring to boiling and cook over low heat 5 minutes.  Drain, cool and carefully remove 18 leaves.  Place heaping spoonful of salmon-rice mixture on each leaf.  Carefully roll up, turning in sides.  Place cabbage rolls in a deep skillet.  Add reserved salmon liquid and chicken broth.  Cover and cook over low heat for 1 hour, adding more broth if necessary.  Remove cabbage rolls.  Stir sour cream into pan.  Add salt and pepper to taste.  Heat and our over cabbage rolls.  Sprinkle with chopped parsley.

#Salmon #Casserole #CabbageRolls #Entree #Appetizer #1970s #Newberg #Spread #YourEveryDaySanta #Eudaemonius #Recipe #Recipes #LeapDay #2016

Vintage Recipe Love - ELEGANT CHEESE CAKE

From my archives, a decided as spring is coming and everyone will soon be clamoring with questions about what to do with berries.  Here is a nice cheese cake recipe which you can pile your berries atop and enjoy the bounties of spring.  Personally, straw, rasp or blue makes me no mind.  Just pile them on and make sure the cheese cake is thick and lucious.  

I have transcribed the text to print incase you want to cut and paste to your own book.  Yes, there are some mistakes, and I have tired to keep the text the same as was typed here. Do Mary Wilkening proud and make her cake.  Send me a pic of your beauty and let me post it here!  R-

 From HM0089 "Kaye Collection" 2015-12-03

ELEGANT CHEESE CAKE

1-1/2 cups fine zwieback (sic) crumbs (or crushed vanilla wagers or graham cracker crumbs)

2 tablespoons margarine or butter

2 tablespoons sugar

Blend the crumbs with margarine and sugar (melt margarine). Press into bottom of 9” spring pan. It is best to grease the pan with margarine so the crumbs stick to the bottom and sides.

1/2 cup sugar

2 tablespoons flour

1/4 teaspoon salt

2 8-oz. packages or cream cheese

   (one package will work if you want to save calories)

1 teaspoon vanilla

4 egg yolks

1 cup light cream

4 stiffly-beaten egg whites

Blend 1/2 cup sugar, flour, salt, and cream cheese (which has (sic) been softened at room temperature).  Add vanilla.  Stir in eff yolks and blend well.  Add cream.  (If you have heavy cream you may whip this first, then mix it in.) 

Fold in stiffly beaten egg whites.  Pour mixture on top of crumbs. 

Bake in moderate oven (325ºF. or 160ºC.) about 1-1/4 hours, or until set in the center.  If you like a moister cake, you can cook it a little less.

If you don’t use the glaze topping, save a few crumbs and lightly sprinkle then ontop (sic) before baking.

STRAWBERRY GLAZE

1 quart strawberries

1/2 cup sugar

3/4 cup water

2 tablespoons cornstarch

Red food coloring

Wash and decap (sic) berries.  Crush enough smaller berries to make 1 cup.  Add sugar and water, cook about 4 minutes.  Strain (optional).  Mix cornstarch with a little cold water and add to above mixture and cook until thick and clear (about 3 minutes). Add a few drops of red food coloring.  Arrange while berries on top of cake and pour glaze on top of berries and cake.  Chill

This glaze can be made with frozen berries if fresh are not available.  Just us the juice from the frozen berries, mix with cornstarch and a very little sugar and cook as above.  Raspberry or cherry toppings are also good.

#Spring #Recipe #Berries #Strawberry #Blueberry #Raspberry #CheeseCake #Yesteryear #Vintage #RecipeLove #Eudaemonius #YourEveryDaySanta #Cheese #Cake #Glaze

How To Make CREAM OF MUSHROOM POTATO SOUP - Day 16,937

Cream Of Mushroom Potato Soup

4 Pounds Yukon Gold Potatoes, medium dice

1-1/2 Pounds Mushrooms (your favorite), medium dice

1/2 Pound Carrots, medium dice

2 Large Onions, brown, medium dice

1 Cup Heavy Cream

4 Teaspoons Salt, Kosher

1 Teaspoon Black Pepper, ground

1 Quart Water

2 Tablespoons Bacon Fat, or other oil

In a large soup pot, sauté onions in bacon fat until lightly browned. Add the mushrooms, salt and pepper, cooking until they have released their water and are softening.  Add the carrots, potatoes and enough water to cover them.  Bring soup to a boil, then simmer until potatoes are soft.  Turn off the heat and stir in the cream.  Serve.  8-10 good portions. 

#YourEveryDaySanta #Eudaemonius #EudaemoniusMarkII #Potato #Mushoom #Soup #Stew #HomeMade #LateNight #Recipe 

Asian Chicken Couscous

4 Chicken Thighs
2 Cups Small Couscous, dry
4 Cups Water, boiling
4 Tablespoons Sweet Soy Sauce
2 Tablespoons Butter
1 Teaspoon Salt
1/2 Teaspoon Black Pepper, ground

In a hot pan stir fry chicken in butter, salt and pepper until hot and crisp on the surface. Add the soy sauce and dry couscous. Mix to combine the add water. Bring to a simmer and turn off the heat.  Allow to sit for 3-5 minutes. Serves 2 to 4.

#Chicken #Couscous #Recipe #Lunch #Dinner #EastMeetsWest #Asian #MiddleEastern #StirFry #YourEveryDaySanta #Eudaemonius #Entree

Appetizer - Pool Party Been Dip

Pool Party Been Dip

Made for Durk’s Infamous Bear Bust Pool Party

2 Cans (31 oz) Refried Beans

2 Cubes (8 oz) Cream Cheese

1 Can (7-3/4 oz) Mexican Hot Tomato Sauce

1/4 Cup Spiced Vinegar, or not spiced

3 Cloves Garlic, Minced

1/4 Cup Chihuahua Cheese, grated…or jack

Hot Sauce, (Tapatio and Green Dragon used in mine)

In a stand mixer, add cheese and mix until smooth.  Add the beans and continue mixing.  Add garlic, tomato sauce and vinegar.  Mix until well combined.  Pour out into a baking dish and sprinkle with cheese.  Slash the top of the dip with hot sauce.  When ready to serve, microwave or place in the oven until hot.  Serve with tortilla chips, and stand back as to not get your hand chewed off.

#Eudaemonius #Recipe #BeanDip #Appetizer Party #YourEveryDaySanta #Beard #Bearded #Bear #BearParty #Ventura

How To Make - HOUSE WARMING VEGGIE PASTA SALAD

House Warming Veggie Pasta Salad

2 Pounds Pasta, I used Casarecce

2 Carrots, Peeled and diced

3 Zucchini, halved and sliced

3 Cups Mayonnaise

1 Can (7-3/4 Oz) El Pato Salsa De Chile Fresca, the yellow can

2 Teaspoons Black Pepper, ground

2 Teaspoons Salk, kosher

Fill very large pot with water and heavily salt the water.  When boiling, drop in carrots and cook 2-3 minutes, just until not crunchy.  Remove carrots and place in ice water.  Add zucchini to boiling water for 30-60 seconds until bright green.  Remove zucchini and place in ice water.  Place pasta in boiling water and cook about 3/4 the amount of time recommended on the package.  You should be able to bite through but not have it soft.  Remove pasta, and place in ice water.

In a medium size mixing bowl, whisk mayonnaise, chili sauce, pepper and salt.  Pour sauce into very large mixing bowl and add drained vegetables.  Combine well, then add the pasta and combine well again.  Allow the pasta salad to sit for an hour in the fridge or overnight, then check seasoning and serve. Serves 18-20.

This salad was served at a beautiful house warming party for Derek, Rose, Steve and Quoc.  Enjoy!

#Eudaemonius #YourEveryDaySanta #Salad #Pasta #PastaSalad  #Spicy #ElPato #Housewarming #Party #Side #SideDish #Homemade #Family #Dining #Buffet #Easy  #Veggie #Vegetarian #American #Summer #SummerParty #LaborDay #MemorialDay #4thOfJuly #Barbecue