SouthernUtahFoodStorage

3    broilers                                                               

  1/8 teaspoon pepper

       Melted shortening                                         

 1     teaspoon freshly grated onion

Barbecue Sauce

1/2 cup cider vinegar                                                     

 ¼ teaspoon paprika

1 ½ teaspoons salt                                                          

 1 ½ tablespoons tomato paste

1 ½ teaspoons Worcestershire sauce                     

½ cup melted shortening

       Clean broilers thoroughly and wash quickly inside and out in cold water. Drain well. Split broilers in half using poultry shears. Pat dry with a clean cloth inside and out.  Brush with melted fat, place in a shallow roasting pan, skin side down, cover and place in a moderate oven (350  F.). Bake for about 25 minutes or until half done, then turn over, brush with barbecue sauce. To make the barbecue sauce, combine the last eight ingredients and blend well.  Return to the oven to bake for 40 to 50 minutes longer or until the broilers are well cooked, basting the chicken every 5 minutes with the barbecue sauce.  Serve the sauce which accumulates in the bottom of the bap with the chicken 6 servings.

Potato Picnic Salad  (with Cream Cheese)

 3 lb. boiling potatoes (10 to 12 medium)                              

 1 teaspoon salt

3 tablespoons vinegar

 2 tablespoons grated onion

1/3 cup French Dressing

3 oz. package cream cheese

1/2 cup mayonnaise  

 3 hard-cooked eggs, sliced

                Boil scrubbed, unpeeled potatoes in enough water to cover, adding 1 teaspoon salt to each quart of water.  Cook only until barely done.  Drain, cool and peal, then slice 1/8-inch thick into large mixing bowl.  Combine vinegar, French dressing and salt, pour over potatoes, toss lightly together, cover and marinate at least 30 minutes in refrigerator or at room temperature as preferred.  Blend onion with cream cheese, the gradually add mayonnaise, beating to a smooth consistency.  Add to potato mixture with two of the eggs and toss gently but toughly.  Cover and place in refrigerator to mellow and chill for at least 2 hours.  Garnish with slices of remaining egg and serve from bowl.  8 to 12 servings.

Butter Peas

                Select peas and shell.  Wash in cold water and cook immediately.  Barely cover with boiling water.  Add ½ teaspoon salt for each pint shelled peas.  Cook uncovered at a moderate rate until Pease are tender, from 15 to 25 minutes, depending on age and size of peas.  Add more boiling water if needed. When peas are done, the liquid should be nearly evaporated so that draining will be unnecessary.  Pour melted butter over them and serve immediately.  Allow 2 1.2 pounds unshelled peas for 5 servings.

Sliced Tomatoes

 

Hot Biscuits

 2 cups all-purpose flour                                              

¼ to 1/3 cup Shortening

*3 teaspoons baking powder                                    

¾ to 7/8 cup of milk

½ teaspoon salt

                Step 1. Sift the flour, measure and resift three times with the baking powder and salt.  If baking powder is not thoroughly distributed through the flour, it may make brown speckles on the surface of the baked biscuit.

                Step 2. Add the solid shortening all at once and cut in with a pastry blender or two knives, or rub in with the fingertips, until the mixture has a texture ranging from that of course corn meal to that of grains of rice.

                Step 3. Add the milk all at once, and stir briskly with a fork until the dry ingredients are well thoroughly dampened.  The dough will stiffen up rather suddenly and should not be stirred after it stiffens.  (Beginners will find the least amount of liquid easiest to work with.  However in the winter especially, certain flours will absorb more liquid, and a tablespoon or more milk may be needed to produce a soft dough and a tender biscuit.  Experience is the best guide in determining just the right amount of liquid)

                Step 4. The dough is next turned out on a lightly floured board and three or four quick folds from the bottom are made to bring the dough that has come in contact (and that has a coating of  flour) over the top of the ball.   This makes the dough easier to handle and the kneading may be done with the with the least possible amount of flour.  The dough is kneaded quickly and lightly 8 to 10 times.  The surface will still be moist.

                Step 5. The dough is next rolled or patted out evenly all directions to the desired thickness –3/8 to ¾ inch: roll to 3/8 for a thin crust biscuit and ¾ in for a thick one with a tender center between its crisp crusts.  If a rolling pin is used, it should be floured very sparingly.  Working too much flour into biscuits during this process will toughen them and result in a baked product that is to dry.

                Step 6. Cut out biscuits with a lightly floured cutter, and with the same motion lift them onto a lightly greased baking sheet and shake the biscuit out of the cutter.  (This method of cutting and lifting with one motion will take a little practice but will save time and utensils as well as preserve the shape of the biscuit.  Do not dip the cutter in flour four for cutting the dough causes the dough to bake unevenly in irregular shapes rather than perfect rounds.

                Step 7. Bake biscuits in a hot oven (450. F) for 10 to 15 minutes, depending on the thickness or until they are golden brown.  Serve immediately.  Makes 12 to 15 two-inch biscuits.

                Note: To same trouble in cleaning up after  biscuits, try turning the dough out on to a piece of waxed paper lightly sprinkled with flour.  Pat the dough out on the paper, and after the biscuits are cut, the paper, flour, and all may be thrown away.  This same biscuit dough made in the same way can be cut into smaller biscuits, of various shapes and used for topping meat pies, casserole dishes, etc.

 

PEPPERMINT STICK ICE CREAM

 2 cups milk                                       

 1/ lb peppermint stick candy

¾ teaspoon salt                               

 1 cup whipping cream, chilled

2 eggs, beaten

                Scald milk, add sugar and salt.  Stir part of hot mixture gradually into eggs; then return to pan and cook over hot water, stirring constantly until mixture just coats a metal spoon.  Cool thoroughly.  Stir in finely crushed candy.  Beat chilled cream until stiff and fold into the peppermint custard.  Freezing either in freezing tray of mechanical refrigerator or in a hand-turned freezer according to directions on freezer.                               

Red Devil’s Food Cake (w/Fudge Frosting recipe to follow.)

2 cups cake flour                             

 1 ½ cups sugar

1 teaspoon soda                              

 2 eggs, beaten

¼ teaspoon salt                               

1 teaspoon vanilla

1 ½ to 2 squares (1 ½ -2 oz.)       Unsweetened chocolate  

 ½ cup buttermilk

 ½ cup boiling water

 1/ cup butter or shortening

Sift flour, measure and resift 3 times with soda and salt.  Melt chocolate over hot water; cool.  Cream butter until soft and smooth,  then gradually add sugar and blend thoroughly.  Add beaten eggs and beat until smooth and fluffy.  Stir in vanilla.  Mix in cooled chocolate. Add flour and buttermilk alternately in 4 or 5 portions, beginning and ending with flour and beating until smooth after each addition.  Add boiling water all at once and beat until just smooth.  The batter is thin.  Turn into two 8-inch layer cake pans lined with thin, plain paper in the bottom.  Bake in a moderate oven (350 F.) for 27 to 30 minutes, or until cake springs back when lightly pressed with finger tips.  Let stand in pans 5 minutes, then turn out onto cake racks to cool.  Spread when cool with any desired frosting.  10 servings. (Note: One-half cup cocoa may be substituted for the chocolate.  Sift cocoa with flour, soda and salt.  Increase shortening to 2/3 cup, using half butter.  Combine rest of ingredients in same way.)

Fudge Frosting

Make Chocolate Fudge below:

Chocolate Fudge

2 squares (2oz.) unsweetened chocolate            

¼ teaspoon salt

2 cups sugar                                                                      

2 tablespoons butter

1 cup milk                                                                          

 1 teaspoon vanilla

1 teaspoon light corn syrup                                        

½ to 1 cup chopped nuts, if desired

                Cut or break chocolate into small piece s, put into sauce pan with sugar, milk, corn syrup, salt, and butter; stir until well mixed and place over direct heat.  Cook with occasional stirring to the soft ball stage (234 degrees F), being sure to remove the pan from the heat while making the test in cold water.  When fudge becomes stiff after beating, add cream a little at a time, beating in until the candy has a smooth spreading consistency. Spread on cake and let stand until set before cutting.

                There are prepared fudge mixes on the market which make very satisfactory fudge frostings when the directions on the package are followed.

 

Soft drinks of choice.