Ingredients:
1/4 peck of young green beans*
1/2 dozen ears of young but full-grown Indian corn, (or 8-9, if they are not all large)
1 small teaspoonful of salt
1 large piece of butter (at least the size of an egg)
black pepper

Preparation:

1. String 1/4 peck of young green beans, and cut each bean into three pieces (not more), and do not split them. Throw the beans into a pan of cold water, as you cut them. Have ready over the fire a pot or sauce-pan of boiling water; put in the beans and boil them rapidly for nearly 20 minutes. Afterwards take them up and drain them well through a colander.
2. Take 1/2 dozen ears of young but full-grown Indian corn, (or 8-9, if they are not all large) and cut the grains down from the cob. Mix together the corn and the beans, adding a very small teaspoonful of salt, and boil them about 20 minutes.
3. Then take up the succotash, drain it well through a sieve, put it into a deep dish, and while hot mix in a large piece of butter (at least the size of an egg), add some pepper and send it to the table. It is generally eaten with salted or smoked meat.

*Fresh Lima beans are excellent cooked in this manner with green corn. They must be boiled for half an hour or more before they are cooked with the corn.
Dried beans and dried corn can also be used for succotash, but they must be soaked all night before boiling. The water poured on them for soaking should be hot.

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Ingredients:
PASTRY:
6 teaspoons butter
225 g (8 oz) all-purpose flour
baking powder
70 g (2 1/2 oz) sugar
pinch of salt
130 ml(4 1/2 fl oz) buttermilk

FILLING:
1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
4 cups fresh blackberries
1 tablespoon water
1 tablespoon butter or margarine

Preparation:

1. PASTRY: In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.

 

2. FILLING: Combine the sugar, cornstarch and cinnamon in saucepan. Add blackberries, water and butter. Bring to boiling. Cook and stir 1 minute.

 

3. To assemble cobbler, pour hot filling into a baking dish. Immediately spoon biscuit topping on top of hot filling.

 

4. Bake for 20 to 25 minutes on 190 C (375 F).

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Ingredients:
6 slices bacon, pancetta or other pork
3 lbs. (1,5 kg) potatoes
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)

Preparation:

1. Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly sauté these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
2. Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.
3. When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.

source: cooks.com

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Ingredients:
4-5 slices of smoked bacon, minced
2 large onions, minced
4 ribs celery, minced
1 cup of butter
1/2 cup of flour
2 quart shucked clams
4 large potatoes, diced
1 bay leaf
1 teaspoon thyme
2 tsp parsley
2 quart of milk or half & half, scalded
salt, pepper

Preparation:

1. Fry bacon in a large saucepan until crisp. Add onions and celery and brown lightly.
2. Add butter; melt. Stir in the flour. Add clams, potatoes, clam liquid, bay leaf, thyme and parsley. Simmer for 20 minutes or until the potatoes are tender.

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Ingredients:
500 g (1 lb.) lasagna noodles

MEAT SAUCE :
1 onion, chopped
500 g (1 lb.)ground beef
2-3 cups tomato sauce
salt, pepper
1 tsp. oregano
½ tsp. allspice

WHITE SAUCE:
3 cups italian béchamel sauce (white sauce)
400 g (0.9 lb) cheddar cheese, shredded

Preparation:

1. Cook lasagna noodles. Drain and rinse.
2. For meat sauce: Brown onions and ground beef in skillet, drain off fat. Season with salt, pepper, oregano and allspice. Add tomato sauce, simmer for 10 minutes.
3. Stir together béchamel sauce and 300 g (10 oz) cheddar cheese.
4. Layer noodles, meat sauce, béchamel sauce in a lasagna pan. Repeat. Top with layer of lasagna and remaining béchamel sauce. Sprinkle with remaining cheddar cheese.
5. Bake at 175 C (350 F) for 30 to 40 minutes.

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Ingredients:
200 g (7 oz) amaretti,
50 g (1.7 oz) semisweet chocolate, ground
100 g (3.5 oz) butter, softened,
4 eggs,
120 g (4 oz) sugar,
120 g (4 oz) flour,
1 tsp yeast,
1/4 to 1/2 cup amaretto liqueur
cocoa powder, for sifting

Preparation:

1. Put amaretti in a processor. Pulse until cookies are finely ground.
2. Whisk the egg whites until stiff.
3. Mix butter with sugar for 20 seconds. Add egg yolks and mix for another 20 seconds. Add amaretto liqueur, flour, yeast, ground amaretti and chocolate. Mix for 30 seconds.
4. Fold in beaten egg whites.
5. Pour into a greased and floured pan. Bake for 45 minutes at 175 C (350 F). Let cool.
6. Just before serving, dust the top with cocoa powder.

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Ingredients:
5 large Sweet potatoes – quartered
1/4 cup milk
2 tablespoons butter
pinch nutmeg salt & pepper to taste
50g grated Cheddar
500g Minced Lamb or Beef
1 large Carrot
1 large Onion
200ml Beef Stock
1 tablespoon Tomato Puree
1 tablespoon Vegetable Oil
1 tablespoon Flour (plain)
1/2 teaspoon Rosemary (dried)
1/2 teaspoon Thyme (dried)
Salt
Black Pepper

Ingredients:
5 large Sweet potatoes – quartered
1/4 cup milk
2 tablespoons butter
pinch nutmeg salt & pepper to taste
50g grated Cheddar
500g Minced Lamb or Beef
1 large Carrot
1 large Onion
200ml Beef Stock
1 tablespoon Tomato Puree
1 tablespoon Vegetable Oil
1 tablespoon Flour (plain)
1/2 teaspoon Rosemary (dried)
1/2 teaspoon Thyme (dried)
Salt
Black Pepper

Preparation:

1. Pre-heat oven to 180°C: 350°F: Gas 4.
2. Bring large pot of water to a boil, cook potatoes until tender,about 20 minutes; drain. Add milk, butter, cheddar, nutmeg, salt and pepper to potatoes and mash until smooth and fluffy.
3. Dice the onion and carrot. Heat the oil in a large saucepan and add the onion and carrot. Fry for 5-8 minutes stirring occasionally until the onion is lighlty browned.
4. Add the minced lamb and fry for a further 10 minutes, stirring and breaking up the mince with a wooden spoon.
5. Stir in the flour. Add the beef stock, rosemary, thyme and tomato puree. Season with black pepper. Simmer for 15 minutes until most of the liquid has evaporated.
6. Spread meat mixture in a square casserole, spread mashed potatoes over top and bake 35-45 minutes until heated through. Remove from the oven and sprinkle with grated cheese and place under a very hot grill.

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Ingredients:
1 kg (1 lb) apples
1 lemon, zest and juice
3 tbs sugar
sprinkle of vanilla
cinnamon, nutmeg
50 g (1.7 oz) raisins
2 tbs cornstarch
apricot jam
1 homeade pie crust

Preparation:

1. Peel, core and slice the apples and place in bowl. Add raisins, lemon zest, lemon juice, cinnamon, nutmeg, vanilla and cornstarch.

 

2. Turn the filling into the bottom crust. Slice butter into small pieces and sprinkle over filling. Cover loosely with the top crust, using a little water to seal the crusts together. Using a fork, make several vents in the top crust.

 

3. Bake at for 190 (375 F) 30 to 45 minutes until the crust is golden and the apples are tender.

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Ingredients:
CAKE:
1/2 cup butter or margarine
1/2 cup shortening
2 cups sugar
5 egg yolks
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 tsp. vanilla
1 cup flaked coconut
1 cup walnuts or pecans, chopped
5 egg whites, stiffly beaten
FILLING:
225 g (8 oz) cream cheese
1/4 cup butter, softened
450 g (16 oz.) powdered sugar
1 tsp. vanilla
1 tbsp. brandy
1/2 cup chopped walnuts
1 cup flaked coconut

Preparation:

1. Preheat oven to 165 C (330 F).

 

2. CAKE: Cream sugar, butter, shortening and salt. Add egg yolks, one at a time. Add buttermilk, flour, baking soda and vanilla. Fold in beaten egg whites. Stir in pecans and coconut.

 

3. Bake 3 layers 25 minutes. Cool.

 

4. FILLING: Cream butter and cream cheese. Blend in powdered sugar. Add vanilla and brandy. Frost cake top and sides. Sprinkle with nuts over top.

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Preparation:

1. Make a custard of the yolks, sugar and milk. Warm the milk slightly in a farina-kettle before mixing with the other ingredients.

 

2. Beat this custard into the soaked tapioca; salt; whisk the whites of the eggs to a standing froth, stir in swiftly and lightly.

 

3. Set the pudding-dish (well buttered) into a pan of boiling water, and bake, covered, in a moderate oven until the custard is well “set.” Brown delicately by setting it for a minute on the upper grating of a quicker oven.

 

4. This may be eaten warm or cold, with or without sauce.

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