Chicken Still A Favorite Bar-B-Que Recipe

Gals searching for a variation of the Bar-B-Que chicken may opt for a broiled chicken recipe. This one is from New Jersey's Own Cook Book.

Broiled Chicken

Almost any chicken can be fried or broiled to a delicious tenderness if you will squeeze a lemon and paint the chicken meat with the lemon juice. Season with salt and pepper and broil or fry as usual. The effect of the lemon juice is miraculous. Even dark meat becomes light and delicate. No lemon flavor is perceptible, though most guests say, “This is the freshest tasting chicken.-p.140, The Women’s Association of the Elmora Presbyterian Church, New Jersey’s Own Cook Book

P.S. Where to Shop for Holiday Foods, Feasts & Traditions in New Jersey recommends using only the  very freshest chicken for any chicken meal. The winner in the Central New Jersey area closest to Princeton, NJ is  Stolzfus Poultry Kingston Mall, 4437 Route 27, Kingston, NJ 08528, open Thurs-Sat

White Cakes from Old Recipes

Old white cake recipes harder to find? Bloggers and writers like myself search and find. Here are a dozen sites for white cake that may stand up to your recipe.

Here is a white supreme cake from an old betty crocker cookbook.
http://www.peanutallergy.com/boards/looking-for-a-white-cake-recipe

2 cups all purpose flour
1 tablespoons baking powder
1 teaspoon salt
3/4 cup shortening

1 1/2 cups sugar

OMIT THE VANILLA
(substitute any other flavour you want)

1 cup milk
5 egg WHITES.

Grease and lightly flour 2 8 or 9 inch round pans.
Combine flour baking powder and salt.

In a mixer, beat shortening for about 30 seconds. Add sugar and any flavouring you might use. Beat until fluffy.

Add dry ingredients to and milk alternately to beaten mixture, beating on low after each addition.

Wash beaters.

In a small bowl, beat egg whites until stiff peaks form.

Gently fold egg whites into the mixture.

Turn into pans.

Bake 360 F for 20 minutes or until cake tests done (knife or toothpick comes out clean)

Cool 10 minutes on wire racks. Remove from pans. Cool completely.

This is really good with whipping cream and fuit, or frosting, or metled chocolate etc.

It's worth the extra effort.

What do you do with the 5 egg yolks?
I make homemade pudding with them.

1 cup sugar
4 tablespoons cornstarch
4 cups milk
4 egg yolks (I use all 5)
4 tablespoons marg or butter
3 tsp flavouring (lemon, fake almond etc) OPTIONAL

In a saucepan, Combine sugar and cornstarch.
Stir in milk. Cook and stir over medium heat till thickened and bubbly; cook and stir 2 minutes more.

Remove from heat. Stir in butter until it melts. Add flovouring if using any.

Pour into a bowl. Cove surface with clear plastic wrap.

Chill without stirring.

TO MAKE CHOCOLATE PUDDING:
Increase sugar to 1 1/2 cup.
Add 4 squares or 4 ounces unsweetened chocolate. Add with the milk.

Makes about 8 servings.

Silver White Cake - "The Holy Grail. It is from Betty."
http://foodchronicles.blogspot.com/2005/02/in-search-of-holy-grail.html

Aunt Bert's White Cake
http://allrecipes.com/recipe/aunt-berts-white-cake/

Berries & Cream Cake
http://www.eggssugarflourbutter.com/2010/08/berries-and-cream-cake.html

Triple Layer White Cake wit Orange
http://simplyrecipes.com/tag/cake

Homemade White Cake Mix
http://www.food.com/recipe/homemade-white-cake-mix-subtitute-18-25oz-betty-crocker-box-472384

Pat's Favorite White Cake Recipe
http://cookeatshare.com/recipes/pat-s-favorite-white-cake-376563

Mom's Favorite White Cake Recipe
http://www.tasteofhome.com/Recipes/Mom-s-Favorite-White-Cake

White Wedding Cupcakes
http://www.recipegirl.com/2007/03/16/white-wedding-cake-cupcakes/

Super Moist Betty Crocker White Cake Mix for Weight Watchers
http://m.bettycrocker.com/recipes/raspberry-poke-cake/9edd24bc-1013-4244-b1b1-ad986ef40b4b

Grandma Hazel's Recipe
http://yummyfavorites.blogspot.com/2009/01/white-cake.html

White Cake Recipe from The Idea Room
http://www.theidearoom.net/2011/08/white-cake-recipe.html

Central New Jersey Bakeries for Passover and Easter Breads

For years the only Challah recipe we used was "grandmother's recipe". Like many women around the globe, my mom made Rosco (King's Bread) for Christmas and Easter. Smooth and buttery sweet breads are still a holiday tradition. But where does one go when the recipe is lost or if you have no time to bake?

A Google search for, "My grandmother's Challah bread for Passover," will help you find personal and nostalgic recipes throughout the internet. Reader's searching for lost family recipes like authentic "Rosco" from Spain visit my neck of the woods. I can also help you find sweet cake recipes from community cookbook recipes:

FESTIVE YEAST CAKE
Mix 1/4 c. warm water, 1 tsp. sugar, 2 packages. dry yeast. Let rise.

Combine 2 c. warm milk, 1/2 lb. butter, 2 beaten eggs, 1 c. sugar, 1 tblsp. salt, the yeast mixture, 8 c. flour.

Turn on to floured board and knead until hands are clean. Put in greased bowl and let rise 1 hours. Turn onto lightly floured board and roll oblong and about 1/2 inch thick. Spread with nut filling and roll up. Bake at 375 degrees for 25-30 minutes.

Nut Filling: grind 1 lb. nuts and mix with 1/2 c. sugar, 1/2 c. milk, 1 tablespoon butter. Heat.
-Theresa, 378 Recipes From Hunterdon's Kitchens

FRESH APPLESAUCE CAKE RECIPE
2 cups sifted all purpose flour 1 cup brown sugar
1 tsp. baking powder 1 egg
1 tsp. cinnamon 1 cup thick strained apple sauce
1 tsp. baking soda ¾ cup seedless raisins
½ tsp. nutmeg ¾ cup chopped walnuts
¼ tsp. cloves
½ cup shortening
Cream shortening and sugar, add egg and beat, fold in apple sauce. Sift flour, spices and baking powder, fold in, add raisins and nuts. Bake in moderate oven 350 degrees.
-St. Joseph’s Cook Book

HOT MILK SPONGE CAKE
4 large eggs
1 cup self-raising flour sifted 3 times
1 cup sugar sifted
2 tbs. hot milk
½ tsp. cream of tartar
Grated rind of 1 lemon
Beat egg whites stiff, then add cream of tartar and 4 tbs. sugar slowly. Beat yolks with balance of sugar, grated lemon rind and lemon juice until creamy, then add milk and flour mixing lightly-lastly fold in egg whites and bake in tube pan for 1 hour at 350 degrees.
- May,Time for Food

Besides supermarkets and delis for Passover and Easter breads, Central New Jerseyeans often visit "Jersey Fresh" at State of New Jersey Department of Agriculture for farms selling varieties of fresh fruits, vegetables, pies, cookies, breads and cakes.

I sometimes go to P.A. Dutch Farmer's Market Bakery in Kingston, N.J. for lemon spongecake and A & M. Farm Center, Robbinsville, N.J. for Hungarian Ruglelach.

Many New Jerseyeans like "moi" are still smitten with traditional bakeries for Babka, Challah and Kings Bread. For better-than-average honey loaf, plain or almond, try Mendokers'Bakery, Jamesburg, N.J. European artisan breads, Witherspoon Bread Company, Princeton, N.J. and French brioche, The Little Chef Pastry Shop, 8 S. Tulane Avenue, Princeton, N.J.

Out of the way places for the the Hot Cross Bun, a Lenten favorite, are Monteleone Bakery, Jersey City and Tuscon Dairy Farms for their Hot Cross Bun Recipe made with 1 % milk.

If your love of family is wrapped around desserts and you live in Monmouth County see Lois Heyman's article at her Food Chain for gourmet bake shops in Allenhurst, Long Branch and Spring Lake.

Well worth the trip for "Blow-Away" Portuguese Sponge Cake at Teixeria's Bakery, 186 Ferry Street, Newark, N.J. in to Essex county. And insiders know Middlesex County's, Sun Glo Bakery, 606 Main Street, Sayreville, N.J. is tops for Babka.

Still on the hunt for authentic bake goods from Spain in my area, but for those of you fond of Spanish variations try these homestyles:

La Sierra Coffee
22 E Blackwell Street
Dover NJ
973-989-8998
Columbian, Mexican clients
Jorge Henao-Arias
Breads, pound cakes. Pan de muerto

Angelo’s Bakery
330 S. Salem Street
Dover, New Jersey
973-537-7220
Equadorian, Chilean, Peruvian, Mexican clients
Mirium Castillo
Moist rum cake with fresh fruit, cupcakes, butter cookies, empanadas, Three Kings Cake

Chantilly Pastry Shop
60 Central Avenue
Passaic New Jersey
973-594-0800
Peruvian, Mexican, Columbian, Equadorian clients
Juan & Maria Bastista
Double chocolate cheese muffins, torta belada, frozen vanilla cake, strawberry mousse & jello, turrones,

Hermanos Bakery
34 State Street
Passaic New Jersey
973-471-9911
Mario & Ana Lima
Portuguese bread, Mexican bread, jelly rolls, fruit and cheese pastries
Mexican, Dominican clients

Photo - My book, Where to Shop for Holiday Foods, Feasts & Traditions in New Jersey, a holiday food shopping guide is available at "book fairs" at the Cranbury Bookworm, Cranbury, N.J, Cranbury, Twin Rivers, Monroe and Plainsboro libraries. Book fair dates are published on the internet. If you have any questions about this post please feel free to send me a Email: deestephenson@comcast.net

Community Cookbooks - Honorees for National Woman's Days

Community cookbooks date back to the Civil War, when a group of church women wanted to raise money for army vets and their families. Charleston Recipes, published in 1950, is the oldest Junior League cookbook still in print. In 1968 a Junior League raised money for The Forum School in Waldwick, New Jersey, a school for children suffering from autism, schizophrenia and other neurological disorders. Community cookbooks, as well as other vintage cookbooks, preserve the lineage of humanitarian women and their countless contributions to health, life and food.

In March, when you celebrate one of the National Woman's Days, remember the classy ladies of the hard-to-find community cookbooks with a recipe or two.

Pot De Creme
"So simple! So chocolaty! So rich tasting! So dietary!"

Easy Do Ahead Preparing: 15 min. Chilling: 1 hr.
2 oz. unsweetened chocolate
3 eggs. separated
1/2 c. sugar
optional - whipped cream

Melt chocolate and cool. Beat egg whites stiff until they hold a peak. Beat yolks and sugar together until lemon color. Add chocolate; beat until smooth. Fold in egg whites and put into sherbert glasses or demitasse cups and chill in refrigerator 1 hr. or longer. Can be served with a dab of whipped cream on top.
-Mrs. Gilbert Rogers, Forum Feasts

Brandy Coffee Jelly
"A delicate, easy dessert for coffee lovers."

Easy Do Ahead Preparing: 5 min. Chilling 2 hrs.
1 pkg. gelatin
1/4 c. sugar
1-3/4 c. strong hot coffee
1/4 c. brandy
whipped cream

Mix gelatin and sugar. Add to hot coffee and when dissolved and cooled a bit, add brandy. Pour into a 2 c. mold or individual molds or sherbet glasses. Chill until set. Serve with whipped cream.
-Mrs. Frederick Kaiser, Forum Feasts

Victory Cake (from first World War)

Mix and bring to a boil-then simmer for 5 minutes--
2 cups hot water or coffee
2 cups sugar
1 tsp. salt
1 tsp. cinnamon
1 box Muscat raisins

When completely cold add 3 cups flour and 1 1/2 tsp. baking soda dissolved in little hot water. Line pan with greased paper or grease and flour pan. Bake about 1 hour in moderate oven. Makes a large loaf or ring-or 2 or 3 small.
-Evelyn Stewart, Time for Food

Ice Box Cake

1-1lb. can Hershey Chocolate syrup
1 Pt. sweet cream
1 large box of Graham Crackers
Chill syrup & cream in bowl. Whip cream until stiff, add syrup slowly and continue beating until stiff. Then alternate with one layer crackers and 1 layer of chocolate mixture. Cover top layer and chill overnight.
-Anne O'Connor, Time For Food

Help to Find Your Lost Recipe

When you are ready to make your favorite recipe and you find that it's gone or the pages are worn out, here's help finding your lost recipe.

Ask a lost recipe website for help. State your case clearly. Even if you can't remember the original recipe, chances are you do remember something about it like its origin, country, main ingredient, spice or story behind it.

Take your question elsewhere if the website could not help you find your lost recipe. Let your fingers do at least 3 key searches before you give up.

Consider a recipe in like, quality and taste. Family recipes and brand name recipes can offer you facsimiles.

What's a facsimile? It's a copy or reproduction of ingredients from old or current cookbooks found on websites, blogs and posts that list ancestral, historical or family recipes. Family brands like Betty Crocker, Woman's Day, Good Housekeeping have been around a long time and may be the very answer to your lost recipe.

If you can't get any answers from brand name websites, haul out the big guns. Recipe rescuers like Lost Recipes from Old Titles showcase a library or a list of archives. Heirloom recipes are sometimes hidden in similar family recipes or reproductions.

Only time and a little patience can tell. Years ago I wanted to make "Rosco" from scratch, but I never jotted down my mother's ingredients. The Good Housekeeping Illustrated Cookbook, a keepsake cookbook I've treasured and help from two friends, engaged me in sampling a recipe entitled, "Christmas Wreath".

The wreath which I made into 3 braids like my mom taught me, turned out to be a sweet replica of my mom's Spanish recipe. I dubbed it with her egg white frosting.

Websites For Those of You Searching for Lost Recipes

Who's searching for lost recipes? And who's posting them? Who's twittering or blogging? Who's writing stories about them? Who's matriarch or patriarch is saving the recipes for the "familia" (family)?

OLD RECIPE DETECTIVE
http://old-recipe-detective.blogspot.com/
Wow! Rum Cake Italian Style in Diana's Recipe Book

LOST RECIPES FOUND
http://lostrecipesfound.com/
Lots of celebrity recipes

TASTY-GERMAN-RECIPES
http://www.tasty-german-recipe.com/lost-recipes.html
Fond of mashed potatoes (Kartoffelpuree and a change?

AMERICA'S TEST KITCHEN FEED
http://www.americastestkitchenfeed.com/test-kitchen-community/2011/10/lost-a-recipe-found-a-recipe-share-it-on-the-feed/
Anna Jo Fischer, Chocolate Icebox Cookie recipe, bring back sweet memories.

CHOWHOUND
http://chowhound.chow.com/topics/710562
Mystery Marble Cake From Ann Pillsbury Baking Pocket book...printed in the late 40's and has been out of print for over 40 years.

EDITOR THE NEWS-HERALD NEWSPAPERS-Mavis McKinney
Emily’s Mother’s Butternut Cake - This recipe was published in Evelyn Cairns’ Kitchen Korner column, 09/02/87, editions of The News-Herald Newspapers.
http://thenewsherald.com/articles/2011/12/21/opinion/doc4ef1774672858627973777.txt?viewmode=fullstory.

JUST A PINCH GROUP
"Somewhere in the early 80's I found a recipe in a woman's magazine for "MARIE OSMOND'S Saucepan Brownies".
http://www.justapinch.com/groups/view/557/long-lost-recipes

Easy Brand Name Comfort Food Recipes

It's January! While typing on my laptop,Mother Nature is calling out to me. She's gray and white and serene, like an absent grandmother; she is my company. Ricky, my black retriever, on the over hand is tunneling through a blanket of snow trying to reach China. Still digging thru my brand recipes found @ Circa 1960-1990. Try these on a chilly afternoon or cold winter's eve.


SPAGHETTI PIZZA DELUXE
1 (7-ounce) package CREAMETTE Spaghetti uncooked
1/2 cup skim milk
1 egg, beaten
Vegetable cooking spray
1/2 pound lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 gloves garlic, minced
1 (15-ounce) can tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon pepper
2 cups sliced fresh mushrooms
2 cups shredded part-skim Mozzarella cheese

Prepare CREAMETTE Spaghetti as package directs: drain. In medium bowl, blend milk and egg; add spaghetti and too to coat. Spray 15X10 inch jelly roll pan with vegetable cooking spray Spread spaghetti mixture evenly in prepared pan. In large skillet, cook beef, onion, green pepper and garlic until beef is no longer pink; drain. Add tomato sauce and seasonings; simmer 5 minutes. Spoon meat mixture evenly over spaghetti. Top with mushrooms and cheese. Bake in 350 degree oven for 20 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.
TIP- CALORIES 267

FUSILLI WITH BROCCOLI RABE
8 ounces uncooked fusilli pasta
1 pound broccoli rabe, trimmed and cut into 1-inch pieces
1/3 cup FILIPPO BERIO EXTRA VIRGIN OLIVE OIL
1 clove garlic, minced
Salt and freshly ground black pepper
Grated pecornio cheese

Cook pasta according to package directions until al dente (tender but still firm). Drain. In large sauce pan, cook broccoli rabe in boiling salted water 3 minutes or until tender. Add to colander with pasta. Drain; transfer to large bowl. In small saucepan, heat olive oil over medium heat until hot. Add garlic; cook and stir 30 seconds to 1 minute or until golden. Add to pasta mixture; toss until well coated. Season to taste with salt and pepper. Top with cheese.
TIP-A substitute for pecornio cheese: use equal amounts of Parmesan, Asiago or Spanish Manchego

SWEET POTATO-APPLE CASSEROLE
1 1/4 pounds sweet potatoes
1/2 cup water
1 pound GRANNY SMITH apples
1 cup MOTT'S Original 100% Apple Juice
2 tablespoons cornstarch
3 tablespoons water
1/2 cup honey
1/3 cup wheat germ

In a pot with tight-fitting lid steam sweet potatoes in 1/2 cup water until tender, 15 to 20 minutes. Peel and slice them lengthwise in 1/2 inch thick slices. Layer them in casserole. Peel and core GRANNY SMITH apples, slicing them 1/2 inch thick. Lay apple slices on top of sweet potatoes. Heat MOTT'S apple juice to the boiling point. Combine cornstarch and water and add to juice, cooking until sauce is clear and thickened. Add honey. Spoon sauce over apples, then top with wheat germ. Bake in 350 degree oven until apples are tender, 30 minutes to an hour.
TIP - Apples and sweet potatoes are healing foods.

YOUVARLAKIA-GREEK MEATBALLS
1 1/2 pounds hamburger
1 cup UNCLE BEN'S CONVERTED RICE
1 tablespoon chopped yellow onion
2 tablespoons chopped parsley
1/2 tablespoon dried dill
1 egg
flour
2 cups tomato juice
4 cups water
2 tablespoons butter

Mix the hamburger with the rice, yellow onion, parsley, dill and egg. Mix and mold into small meatballs. Roll each in flour. In a large frying pan place the tomato juice and water. Bring to a heavy simmer and add the butter. Gently drop meatballs int this sauce, cover and simmer for 45 minutes.
TIP-Simple meatballs

PEPPER PASTA A LA VODKA
12 oz. linguine (uncooked)
1 tbs olive oil
2 tbs butter or margarine
1/2 cup minced onion
1 cup chopped tomatoes
1/4 cup heavy cream
2 tsp cracked black pepper
1 tsp salt
1/4 cup WOLFSCHMIDT GENUINE VODKA

Cook pasta according to directions. Meanwhile in a large skillet, heat oil and butter until butter melts. Add onion; saute until tender but not brown, about 2 minutes. Add tomatoes; cook and stir over medium heat until tomatoes soften, about 5 minutes. Add cream, black pepper and salt. Cook and stir over medium heat for 1 minute. Add vodka; cook and stir until vodka evaporates slightly and sauce thickens, about 2 minutes. Drain pasta and place in large bowl. Add sauce; toss to mix. Serve at once with grated Parmesan cheese, if desired.
TIP: Light holiday sauce

HASH BROWNS FOR A GANG
2 lbs frozen ORIEDA O'BRIEN POTATOES
1 pt. sour cream
2 cups shredded cheddar cheese
1 can cream of chicken soup

Mix all together and put in greased 13"X 9" pan. Sprinkle with bread crumbs. Bake 350 degrees for 45 minutes.
TIP-Potato peeling time saver

BANANA BREAD
Sift
2 C GOLD MEDAL flour
1/2 t. Baking Powder
1/2 t Baking Soda
1/4 t salt
Cream together in separate bowl
3/4 c sugar
1/2 c butter
1 egg

Mash 2/3 c bananas, 1/2 cup chopped nuts, add sugar to mixture. Add flour and 3 T sour milk alternatively to sugar mixture. Place in greased pan. Bake 1 hr. at 350 degrees.
TIP-Sour Milk = 1/2 c canned milk, 1/2 c water, 1-2 T vinegar. Let stand few minutes.

TUNA CASSEROLE
1 package SEABROOK CREAM SPINACH
1 package grated cheddar cheese
1 box 8 oz elbow macaroni
1 can tuna 9 1/2 ounce can

Cook spinach and noodles according to directions. When done combine spinach, macaroni, tuna and cheese. Add pepper to taste. Heat until cheese is melted.

CAPE COD CLAM CHOWDER
1 pt. fresh clams
2-3 MAINE POTATOES, diced
1 onion, chopped
2 tbls. salt pork drippings
1/4 C (1/2 stick) butter
2 tbls. flour
2 C milk
2 C light cream
salt and pepper to taste
1 tbls. finely minced fresh parsley

Steam clams, drain, remove from shells. Cut clams fine with kitchen shears. Cook potatoes until tender. fry onion in salt pork drippings until tender and yellowed. In the top of a double boiler melt butter over hot water. Stir in flour until smooth. Add milk and cream in a steady stream, stirring to keep smooth. Cook 8 minutes until hot and thick, stirring occasionally. Add potatoes, onion, salt, pepper, parsley and clams. Cook just long enough to heat through. Serve with common or pilot crackers. Yield: 1 quart
TIP-Summer clams more susceptible to bacteria; winter clams rate as healthier choice