Old Fashioned Living Recipes
One of my favorite things about owning a website is the people
I have met over the years from around the world. Lor in Canada
started emailing me and we found we had much in common, including
our love of cooking and collecting recipes. These are some of the
wonderful recipes she has shared with me. ~Brenda
This recipe can be served in a clay pot or Pyrex. Clay pot cooking is very popular because the clay pots retain heat and can go straight from the oven to the dinner table. This recipe for chicken curry is very adaptable -you can substitute canned tomatoes or alter the amount of curry and other seasonings according to your own personal taste.
Directions: Preheat the oven to 400 degrees F. Place a 2-quart clay pot or heavy casserole with a cover in the oven to heat. Trim the fat from the chicken and cut the chicken into 1-inch cubes. In a bowl, combine the salt, pepper, ginger, and cornstarch. Toss the chicken with the cornstarch mixture and set aside. Bring 2 cups water (I add a packet of chicken OXO) to a boil in a saucepan over high heat. Add the potatoes and carrot, cover, and cook 2 minutes. Drain and set aside.
Heat a nonstick skillet or wok over high heat until hot. Add the vegetable oil and the chicken; stir and cook until lightly browned, about 1 minute. Add the garlic, onion, curry powder, and tomato and stir-fry 1 minute. Add the potatoes, carrot, soy sauce, and sugar and continue to stir until well mixed. Turn off the heat and transfer the mixture to the preheated clay pot. Cover the clay pot and return to the preheated oven for 15 to 20 minutes. Serve hot. To hold the finished dish, turn the oven off and keep warm until ready to serve. Stir in the green onion just before serving.
Sift the flour, baking soda, and salt together into a bowl and set aside. At medium speed, cream the butter, brown sugar, cinnamon, allspice, lemon zest, and ginger together in a bowl until light and fluffy, 2 1/2 to 3 minutes. Scrape the bowl with a rubber spatula while mixing. Add the molasses and mix on low speed for several seconds. Add the flour mixture and mix on low speed until the mixture is fluffy again. Scrape the bowl. Divide the dough in half. Form logs of each half and wrap tightly in waxed paper. Chill the dough for 2 hours. After 2 hours gently roll the wrapped dough back and forth on the work surface to smooth out the cylinder. Refrigerate again for 4 to 6 hours or overnight. Fifteen minutes before baking preheat the oven to 350 degrees. Line several baking sheets with parchment paper, or leave them ungreased. Cut the rolls into 1/4-inch-thick slices. Place the cookies 1 inch apart on the prepared baking sheets. Bake until they are crisp and firm, with brown edges, 14 to 16 minutes. Cool on the baking sheets. Store covered, or freeze for up to two weeks. Makes 40 cookies.
Polish Sausage and Cabbage
1/2 Cabbage ~ course sliced
Place sliced cabbage in crockpot. Toss with potato, pepper and caraway seeds. Add sliced onion, mushrooms and Polish sausage. Pour chicken/ vegetable broth over all; stir lightly. Cover and cook on Low setting for 8 to 10 hours or on HIGH setting for 2 to 4 hours. This dish is delicious served with mustard or horseradish. Makes 4 servings(about 3 1/2 quarts). Serves: 4
Grandmother's Cheese Cake (Sernik Babci)
For the dough, combine the flour, salt and baking powder in a bowl. Cut in the butter with a fork. Beat egg into the sour cream. Stir into the flour mixture then stir in the sugar. Knead the dough until well mixed and smooth. Roll dough on a floured surface into a rectangle. Line a 13x9x2 inch pan with the dough and bring dough part the way up sides.
For the filling, separate 1 egg and reserve the whites, beat remaining yolk and whole eggs with the sugar for 5 minutes at high speed of a electric mixer. Add the vanilla, beat at high until the mixture is soft. Press cheese through a sieve, blend cheese with butter, add potatoes, baking powder, nutmeg, and salt. Stir in orange peel. Fold into the egg mixture. Turn into prepare crust in pan. Bake at 350 degrees F for about 45-55 min. or until set. Cool well before cutting.