Baked Custard

Baked Custard 

3 slightly beaten eggs 1/4 cup sugar 1/4 teaspoon salt 2 Cups milk, scalded 1/2 to 1 teaspoon vanilla NOW FOR GRANDMAS SECRET EXTRA...... sprinkle top of custard once it's in the custard cups with ground nutmeg. OVEN set to 325*F Combine eggs, sugar and salt. Slowly stir in slightly cooled milk and vanilla. Pout into six 5-ounce custard cups. Set cups in shallow pan. Pour hot water around them 1-inch deep. Bake in slow oven (325*F) 40 to 45 minutes, until knife inserted off-center comes out clean. Serve warm or chilled. Makes 6 servings.

Baked Custard

My Amazing Hot Dog Chili

1 to 2 lbs ground beef ( we usually use about a pound of meat for the 3 of us)

Add 1/2 to 1 cup water. If you put in too much it's OK as you can reduce it by simmering the chili longer...

Place on a medium - high burner and start cooking. You must use a fork to break the meat down into small crumb sized pieces before it browns or you will end up with what I call burger worms... little pieces of meat that look like worms.

Keep smashing it with the fork until it looks like this....

Then continue cooking until the meat is completely brown...

Then add about 1/2 teaspoon of salt and pepper and one to two Tablespoons of chili powder (depending on how spicy you want the chili) These amounts are what we use in our 1 pound of meat so double if you are using closer to two pounds of meat.

After every addition of items stir well. Now add 1/2 to 1 cup of ketchup; again this is a preference and we add about 3/4 cup ketchup to our pound of meat.

Stir it well.

Now cover it and simmer for 30 to 40 minutes. The time will vary depending on how much water you added. If it's too thin you will want to simmer it longer than if it's about right for topping hot dogs at this point.

Now I have also added about 1/4 cup yellow mustard to the mix when I add the ketchup but today we are were out of mustard.

After this has simmered for at least 30 minutes you  can boil some hot dogs; chop up some onion and pull out some chopped pickles or chow chow and prepare to eat some yummy chili-dogs. I'll add some pictures or prepared hot-dogs later when we make some up.

Perfect Brownies!

A "Perfect Brownie" with Cherry Pie Filling on top

Here is the recipe we discovered in a lovely old cookbook put out by Proctor & Gamble in 1956 called Creative Cooking made easy - The Golden Fluffo Cookbook

PERFECT BROWNIES
Chewy Squares For Everyone's Delight

(makes 16 2 1/4 - inch squares)

1/2 cup Fluffo ( I use Crisco shortening)
2 1/2 squares unsweetened chocolate
1 1/2 cups sugar
3 eggs
1 cup sifted enriched floour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
1 teaspoon vanilla

Melt Fluffo and chocolate together.
Blend sugar and eggs and stir into melted chocolate mixture.
Beat in combined dry ingredients.
Stir in nuts and vanilla.
Pour batter into a 9-inch square pan rubbed with Fluffo and bake at 350*F for 30 minutes.
Cut into squares while warm.

If you don't have squares of chocolate in the house you can substitute:
3 Tablespoons Cocoa Powder + 1 Tablespoon butter = 1 square chocolate

Irish Scalloped Tuna Casserole

IRISH SCALLOPED TUNA CASSEROLE

Nothing in the house but...

CANNED TUNA or SALMON, 1 7-ounce can
and
UNCOOKED POTATOES, pared and thinly sliced, 2 1/2 cups
and
Butter or margarine, 3 Tablespoons
Flour, 3 Tablespoons
Milk, 1 1/2 cups
Minced Onion, 1 medium
Salt, 1/2 teaspoon
Pepper to taste
Minced green pepper, 1 Tablespoon (Optional... but I wouldn't go without it as it adds a LOT to the flavor)
Minced parsley, (optional), 1 Tablespoon

Boil poatoes in salted water for 10 minutes. Drain. Melt butter in saucepan; blend in flour. Add milk gradually, stirring constantly until thick and smooth. Add onion, salt , pepper, green pepper, and parsley. Arrange potatoes and fish (flaked and boned) in alternate layers in buttered casserole. Pour sauce over al. Bake in moderate oven 40 minutes. THIS MAKES A FINE UNEXPECTED-COMPANY DISH FOR 4 to 5.

Recipe comes from Potluck Cookery by Beverly Pepper - Delightful ways to make a Royal meal from leftovers or whatever you have on hand. Copyright 1955

Pineapple Au Gratin

Pineapple Au Gratin


2 large cans pineapple tidbits, drained
2 cups (1/2 lb) sharp cheddar cheese grated
1 cup sugar ( I only used 1/2 cup sugar and it tasted fine)
6 Tablespoons flour
3/4 stick margarine, melted ( I used REAL unsalted butter)
1 stack of Ritz Crackers ( I used Town House crackers as they were cheaper - tasted just fine)


Mix flour and sugar. Add pineapple and cheese. Put in a large casserole dish. Top with crumbs of crackers and melted margarine. Bake at 350*F for 30 minutes. Serves 10 to 12.

Buttermilk Bisquits

BUTTERMILK BISCUITS

2 cups sifted all-purpose flour
1 Tbls. Baking Powder
1/4 tsp. Baking Soda
1 tsp. salt
1/3 cup lard or shortening
3/4 cup Buttermilk

*Sift together flour, baking powder, baking soda and salt. Cut in lard until mixture resembles coarse meal or crumbs.

* Make a hollow in flour-shortening mixture and stir in enough milk to make a soft dough that leaves the sides of the bowl and sticks to the mixing fork.

* Turn onto lightly floured surface and knead with heel of hand 15 times, roll 1/4 to 1/2" thick.

* Cut with a 2" cutter; lift cutouts to un-greased baking sheet with broad spatula. Place close together for soft sides, 1" apart for crusty sides.

*Bake in very hot oven (450*F) 10 to 12 minutes, or until golden brown. Serve at once. Makes 12 to 16 biscuits.

Recipe came out of the book pictured.

Pizza Crust

Pizza Dough 1

3 cups all-purpose flour
1 teaspoon salt
1 (.25 oz) package active dry yeast
1 Tablespoon white sugar
2 Tablespoons vegetable oil
1 cup warm water (110*F)

Combine flour, salt, sugar and yeast in a large bowl. Mix oil and warm water. Spread out on a large pizza pan. Top as desired ( I used a can of Pizza sauce; browned ground beef, canned sliced mushroom, sliced onion and mozarella and Parmesan cheese).

Bake at 375*F for 20 to 25 minutes.

Sorry... I don't recall where I originally found this recipe but it's so super easy!