4 to 5 cups peaches sliced 1-1/4 cups sugar, or part brown sugar 1 Tbsp cornstarch 1 tsp vanilla 1 cup milk (optional) (makes the cobbler more cakey, less biscuity) 1-1/4 cups flour 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup butter in thin slices Butter or oil the crock…
Domino’s Thin Crust, Chicago-Style Deep Dish…
Mashed potatoes are best made using Russet, Yukon Gold, Idaho, or similar potatoes. Waxy potatoes (such as red or new) turn gummy. One pound equals about 2 medium-sized Russets or 3 to 5 medium-sized Yukon Golds. Basic Mashed Potatoes Recipe Peel 2 lbs potatoes and cut in fourths, or in similar-sized chunks of your choice….
Curries are very satisfying. The aroma alone makes you happy. A diverse range of flavors is possible using the same basic recipe. An old cookbook described curry as “a brown stew with curry powder added to it,” so use your imagination.
For each cup of baking mix, use 1 cup flour. Sift with 1-1/2 tsp baking powder and 1/4 tsp salt. Cut 1 Tbsp cold butter into the mixture, using pastry blender or fingers, till evenly distributed. Put mix in airtight container and keep in fridge 2-3 weeks. *calendar – making tortillas, biscuit mix, bread, etc….
You can see from the 6 random popular recipes in our chart that you can pretty much do what you want when making chili. Free yourself. You can use less or more beans, meat, tomatoes, spices, liquid, onion, and garlic. You can add all sorts of extra flavorings, or not. You may end up with 12 servings from 1 pound of meat, or 6 servings from 2 pounds of meat, we don’t know. See what you like, and see what you can do with what you have.
Adapted from Wisdom Library.
Chicken, Mushroom, Celery Condensed Soups. Adapted from Now Cook This.
Adapted from International Cooking by Frederick E. Kahn.
Adapted from How to Cook Everything Fast by Mark Bittman.
Adapted from The 2nd International Cookbook for Kids.
Also: Refried White Beans with Rosemary. Adapted from How to Cook Everything Fast by Mark Bittman.
Also: Swedish Meatballs. Adapted from How to Cook Everything Fast by Mark Bittman.
Also: Grilled, Broiled, Panfried. Adapted from How to Cook Everything Fast by Mark Bittman.
Adapted from Sandwiches that You Will Like.
Adapted from 50 Great Sandwiches.
Adapted from Our Family Cookbook III, Chang Clan Reunion 2015
Sweet and sour meatballs. Adapted from Our Family Cookbook III, Chang Clan Reunion 2015
Adapted from Our Family Cookbook III, Chang Clan Reunion 2015
Adapted from Our Family Cookbook III, Chang Clan Reunion 2015
Adapted from Baker Bettie.
Also: Spam, Pork, and Chicken versions. Adapted from Red House Spice.
Whitehead’s Family Cook Book, 1891
Whitehead’s Family Cook Book, 1891
Also: Minced with butter, pepper, and mustard, between split biscuits. Whitehead’s Family Cook Book, 1891
Whitehead’s Family Cook Book, 1891
Can be used instead of butter and flour to thicken a sauce. Whitehead’s Family Cook Book, 1891
Starting with roast meat pan. Whitehead’s Family Cook Book, 1891
Whitehead’s Family Cook Book, 1891
Baked spaghetti and cheese. Whitehead’s Family Cook Book, 1891
Croutons. Whitehead’s Family Cook Book, 1891
Glazed. Whitehead’s Family Cook Book, 1891
Mama’s Sugar Economy Cookbook, 1915, 1975
Uses pancake mix. Mama’s Sugar Economy Cookbook, 1915, 1975
Mama’s Sugar Economy Cookbook, 1915, 1975
Mama’s Sugar Economy Cookbook, 1915, 1975
Mama’s Sugar Economy Cookbook, 1915, 1975
Other fruits may be used in the same way. The Myrtle Reed Cook Book, 1916
Strawberry, banana, blackberry, cherry, fig, blueberry, gooseberry, orange, and raspberry shortcakes may be made in the same way. The Myrtle Reed Cook Book, 1916
Frozen sweet tea with lemon. The Myrtle Reed Cook Book, 1916
Also: Apple Fritters. The Myrtle Reed Cook Book, 1916
The Myrtle Reed Cook Book, 1916
The Myrtle Reed Cook Book, 1916
The Myrtle Reed Cook Book, 1916
With variations. The Myrtle Reed Cook Book, 1916
The Myrtle Reed Cook Book, 1916
Cooked in stock, with grated cheese added. The Myrtle Reed Cook Book, 1916
The Myrtle Reed Cook Book, 1916
The Myrtle Reed Cook Book, 1916
Using a lot of molasses. The Myrtle Reed Cook Book, 1916
The Myrtle Reed Cook Book, 1916
The Myrtle Reed Cook Book, 1916
With molasses and vinegar. The Myrtle Reed Cook Book, 1916
The Myrtle Reed Cook Book, 1916
The Myrtle Reed Cook Book, 1916
The Myrtle Reed Cook Book, 1916
Chopped/ground pork. The Myrtle Reed Cook Book, 1916
Really just the onions, dredged with flour and deep-fried. The Myrtle Reed Cook Book, 1916
Cooked fish in a cream sauce baked in oven.
The Myrtle Reed Cook Book, 1916
The Myrtle Reed Cook Book, 1916
Also: Scrambled Eggs in Cups. The Myrtle Reed Cook Book, 1916.
With parmesan. The Myrtle Reed Cook Book, 1916.
The Myrtle Reed Cook Book, 1916.
From very old cookbook.
The Captain’s Lady Cookbook, 1900.
Mama’s Sugar Economy Cookbook, 1915, 1975.
Mama’s Sugar Economy Cookbook, 1915, 1975.