World Famous Recipes

ORANGE SHERBERT. M. E. BEALE.

One tablespoon of gelatine, one pint of cold water, one cup of sugar,

six oranges or one pint of juice, one-half cup of boiling water. Soak

the gelatine in one-half cup of cold water ten minutes. Put the sugar

and remainder of cold water in a large pitcher; squeeze the juice into

the pitcher; add it to the gelatine after it is dissolved; strain into

the can, and freeze.

Slow Cooker Recipes

SOUP Recipes

“A hasty plate of soup”

The best soups are made with a blending of many flavors. Don’t be

afraid of experimenting with them. Where you make one mistake you

will be surprised to find the number of successful varieties you can

produce. If you like a spicy flavor, try two or three cloves, or

allspice, or bay leaves. All soups are improved by a dash of onion,

unless it is the white soups, or purees from chicken, veal, fish, etc.

In these celery may be used.

In nothing so well as soups can a housekeeper be economical of the

odds and ends of food left from meals. One of the best cooks was in

the habit of saving everything, and announced one day, when her soup

was especially praised, that it contained the crumbs of gingerbread

from her cake box!

Creamed onions left from a dinner, or a little stewed corn or

tomatoes, potatoes fried or mashed, a few baked beans–even a small

dish of apple sauce–have often added to the flavor of soup. Of

course, all good meat gravies, or bones from roast or fried meats, can

be added to the contents of your stock kettle. A little butter is

always needed in tomato soup.

Stock is regularly prepared by taking fresh meat (cracking the bones

and cutting the meat into small pieces) and covering it with cold

water. Put it over the fire and simmer or boil gently until the meat

is very tender. Some cooks say, allow an hour for each pound of meat.

Be sure to skim carefully. When done take out meat and strain your

liquid. It will frequently jelly, and will keep in a cold place for

several days, and is useful for gravies, as well as soups.

Pancake Day

Anna Banana’s Early Morning Muffins Recipe

Low Fat Muffins

Ingredients

3 large ripe bananas
3/4 cup sugar
1/2 cup applesauce
2 large eggs
3 tablespoons plain yogurt or low fat sour cream
1 teaspoon baking soda
1 3/4 cups whole wheat flour
1/4 cupwheat germ or crunchy granola
Comments
*You can also add chopped nuts, raisins, carob or chocolate chips or any other surprise treat!

Directions

Heat oven to 375°F.
Mash the bananas in a big mixing bowl with a potato masher.
Add the sugar, eggs and applesauce and mix well.
Stir baking soda into yogurt or sour cream and it will become foamy which makes the muffins rise.
Add the flour and wheat germ And stir until just mixed (muffins won’t rise if you overmix).
Spoon mixture into muffin papers in muffin pan.
Bake about 10-15 Minutes until done.

Spiced Hot Chocolate

1 cup (250 ml) milk

1/2 cup (125 ml) heavy cream

A 3-inch (8 cm) piece of orange zest

A 3-inch (8 cm) piece of vanilla bean, split lengthwise

and seeds scraped out

1 tsp (5 ml) chopped fresh ginger

1 tsp (5 ml) anise seeds

A pinch of salt

2 oz (56 g) dark chocolate, finely chopped

Combine all the ingredients except the chocolate in a small pot

and bring to a boil over moderate heat. Reduce the heat and

simmer covered for 10 minutes. Strain the milk mixture, discarding

the solids. Place the chocolate in a mixing bowl and pour the milk

mixture over it. Whisk until the chocolate is melted and completely

dissolved. Serves 2.

Caesar Salad with Spicy Shrimp

4 corn tortillas (5-inch)

2 teaspoons canola oil

1 1/2 teaspoons chili powder

Coarse salt and ground pepper

3/4 pound medium shrimp, peeled and deveined

1/3 cup reduced-fat mayonnaise

2 tablespoons fresh lime juice

2 tablespoons grated Parmesan cheese, plus more for garnish

4 anchovy fillets, rinsed and minced

1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces

1. Preheat oven to 375°. Place tortillas on a baking sheet. Brush

both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili

powder, and season with salt and pepper. Bake until golden brown and

crisp, turning once, 8 to 10 minutes. Let cool, then break into

pieces.

2. Heat broiler. In a large bowl, toss shrimp with remaining

teaspoon each oil and chili powder. Season with salt and pepper. Lay

shrimp flat on a broiler pan, and cook until browned and opaque

throughout, turning once, 3 to 4 minutes.

3. In a small bowl, whisk together mayonnaise, lime juice,

Parmesan, anchovies, and up to 2 tablespoons water. Season with salt

and pepper.

4. To serve, toss lettuce with dressing. Divide among plates, and

top each with shrimp and broken tortillas. Garnish with more

Parmesan.