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My Grandma passed away at the age of 94. She was a wonderful cook and I was lucky enough to inherit her recipes. Many date back to the 1940s and 50s. Grandma prepared them in a charming country kitchen with no running water and most of her produce came from her garden, not from the grocery store. These are made-from-scratch recipes. I wish I had spent more time with her in the kitchen and . . . I wish I had spent more time with her for so many other reasons.

Thursday, December 30, 2010

Meat - Chicken Loaf

1 whole cooked chicken
4 eggs
2 cups bread cubes
4 cups chicken broth
1 cup celery (finely chopped)
2 Tbsp tapioca
Poultry seasoning salt and pepper as desired

Bone chicken and cut meat into small pieces.  Beat eggs and mix all ingredients together.  Bake in shallow pan (greased) for 45 minutes.

Prepare a regular white sauce using chicken broth if any is left over.  Add 1/2 can cream of mushroom soup.  Pour over chicken as it is served.

Tuesday, December 28, 2010

Dessert - Maple-Pumpkin Brulee

Since this custard is really thick, you'll need to use a rubber scraper to press it through a fine-mesh sieve for a silky texture.  If you skip the straining, it will have a pumpkin pie-like texture.

1 cup heavy cream
1 cup half-and-half
3/4 cup canned pumpkin puree
1/4 cup pure maple syrup
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
3 egg yolks
1 3tt
1/3 cup pure maple syrup
Pinch of salt

Preheat oven to 325 degrees.

Whisk together cream, half-and-half, pumpkin puree, 1/4 cup maple syrup, cinnamon, nutmeg, ginger, and cloves in a saucepan.  Heat over medium just until steam rises.

Whisk together egg yolks, egg, 1/3 cup maple syrup, and salt in a bowl.  Slowly whisk warm cream mixture into egg mixture.  Strain mixture through cheesecloth in colander.  Divide among six  4 oz ovenproof ramekins.  Arrange dishes in a baking pan, then carefully transfer pan to the oven.  Add hot water to the pan and bake custards until set, 35 - 45 minutes; don't overcook.

Remove ramekins from water bath, cool, then cover loosely with plastic wrap.  Chill until completely cold, preferably overnight.

Tuesday, December 21, 2010

Snack - Traditional Chex Mix

3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips
1 cup bite-size cheese crackers
6 Tbsp butter
2 Tbsp Worcestershire sauce
1 1/2 tsp seasoned salt
3/4 tsp garlic powder
1/2 tsp onion powder

Combine first seven ingredients in baking dish.  Combine last five ingredients in small saucepan.  Once well combined, pour over dry mixture.  Stir well and bake at 250 degrees for one hour, stirring every 15 minutes.

Thursday, December 2, 2010

Bread - Pumpkin Bread

3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
3 tsp cinnamon
3 tsp nutmeg
1/2 tsp ginger
3 cups white sugar

Mix well and set aside

1 cup salad oil
4 eggs slightly beaten
2/3 cup water
2 cups pumpkin

Combine dry ingredients into the wet ingredients and mix well.

Pour batter into 3 loaf pans and bake at 350 degrees for about 1 hour.

Wednesday, December 1, 2010

Bread - Banana Bread

2 cups flour
1 tsp baking soda
1/2 tsp salt
2 Tbsp melted butter
1 cup sugar
1 egg (beaten)
2 Tbsp sour milk
1 1/2 cups mashed bananas
1/2 cup walnut meats

Combine all ingredients.  Mix well and pour into well-greased loaf pan.  Bake at 350 degrees for about 1 hour.