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HomeMy WebLinkAboutComm cb 1-10.pdf - E I 0;R , HVE COOKBOOK x 44 �; "' •YTiiTw�?r' S � .Y1...n.ra y t i i � pj T "' Yf�•. �y....-evr.��ye.a„ri -Ta ��i: yy p< _ � sx 0 e 7� "` �,,,,, .yam" .. ��,. � �,.���.. �'� 3"aerh-•@ "r aa3ar �aa..:� �s zm.' „;" 5. Js�r�I-�•' � -sue. saw„�H _ .�� Zrr.raY>• ". � 3 F.:xcr rTSrEo..- ,a,.sv. F Xylr �/J.�„`sy 2r.1�...,�..� - ;;", !mn•�� it Zlih Y 11 T�,�/�-a q IltalJF TlArtdo•� - ;" �.. .J .. T_�..yi ZilaJV^" .-�4Mrs.• � 3Jr�[8.� t j �� JL✓F S iha. .fy t `E .� l,. ..-d �.4 ' JIfa sy,,, It74 _ rt �- t 2 ( EI�IF'IELD To xn�s COUINTY, ,NEW YORK Y `7_ of 9't Dxpression of Appreciation The Enfield Commemorative Committee would like to thank and express its sincere appreciation to the many people in the community who gave so generously of their time and energy in collecting and submitting recipes and assisting with the sale of the commemorative cookbooks. We especially appreciate and wish to thank the business men and women who financially supported the cookbook with advertising.' We are forever indebted to M.Clyde Hubbell - for his willingness to help with the project whenever and wherever needed, and to Janet Fisher for typing, proofing and advice on organizing recipes. Without their help,this book would not have been possible. - The Enfield Commemorative Committee 3735-97 -A_ Enfield Commemorative Cookbook Sponsored by The Town of Enfield for Its 175th Anniversary March 16, 1996 Town of Enfield Officials Supervisor....... .. ...... ......... ...............William W. Mather Councilman............. .................Gerhardt A. Achilles, Jr. Councilman................................................Lanny J.Clark Councilman.... ............ ...... ......... .............Gary R. Fisher Councilman..... ..... . ......... ................Donald F. Lovelace Town Clerk...................................................Alice W.Laue . . Town Justice.. ..... ......................Betty F. Poole Town Justice............ ......... ............Randolph A. Warden Superintendent of Highways................Ronald V. Updike Town of Enfield Commemorative Committee Gary R. Fisher, Chairman Ellen C. Hobbie Alice W. Laue Susan D. Thompson -B_ Dedicated to the memory of Helen Smith (1924-1993) whose unselfish and undying devotion to her family, her church and her community will forever be remembered.: 3735-97 C_ It was Helen Smith's idea to publish a cookbook for the celebration of the 175th Anniversary of Enfield. She collected a majority of the recipes. They came from Enfield residents and related families, both current and former. Regrettably, Helen Smith died before seeing the recipes published and brought to the public as a memorial to the hours of toil by and celebration of our Enfield ancestors and those who continue to provide great, wholesome home cooked meals. We salute the women and men who are remembered and honored with the included recipes. We have attempted to edit as little as possible to provide historically accurate recipes. Some have been reformatted slightly to make the ingredient and direction format consistent. While we have attempted to insure accuracy in any copying or reformatting, we cannot guarantee 100% accuracy as we have not tested each recipe. As with many of the older recipes, it is you, the mistress or master of the kitchen,who will ensure with a dash of this,a pinch of that, a little more, a little less, heaping, level, the size of an egg, the size of a walnut,and your own good judgement that the proper amounts and ingredients are present. You will find that the older recipes have fewer directions, as those who used them daily had them committed to memory or knew how much of an ingredient was enough for any recipe. We have not changed these because of their historical nature. Where known, the person's name who submitted the recipe is listed. In some cases, the recipes appear to have been selected from a variety of previously printed cookbooks and the names listed are the original submitters for those cookbooks. Again, we defer to history. So we hope you enjoy this great book and use it often for outstanding culinary delights — remembering times past in the present. The Enfield Commemorative Committee -- March 1996 -D- TABLE OF CONTENTS Appetizers, Relishes & Pickles 1 Soups, Salads & Sauces .. . . . . . . . . . . . . . . . . . . . . 17 Meats & Main Dishes . . . . . . . . . . . . . . . . . . . . . . . . . 33 Vegetables . . . . . . . . . . . . . . 73 Breads, Rolls & Pastries . . . . . . . . . . . . . . . . . . . . . . 89 Cakes, Cookies & Desserts . . . . . . . . . .. . . . .. . . . . 113 Beverages, Microwave & Miscellaneous . . . . . . . . 185 3735-97 Published and Printed By Fundcraft Publishing -- P.O. Box 340 Collierville, TN 38027 All rights reserved. No part of this book may be reproduced,stored in a retrieval system or transmitted in any form,or be reproduced by any means,electronic,mechanical,photocopying, recording or otherwise without the prior written permission of the publisher, except by a reviewer who wishes to quote brief passages in connection with a review for magazine, broadcast or newspaper. i APPETIZERS, RELISHES & PICKLES ASPARAGUS AND HAM APPETIZERS 2(6 oz.)pkg.thinly sliced, 15 oz.can Green Giant extra long cooked ham asparagus spears,drained 8 oz.cream cheese,softened Spread cream cheese on slice of ham. Roll up one asparagus spear in ham, etc. Chill, then cut in four sections. Important to chill for a;while before cutting and serving. Can use sliced roast beef and cream cheese or ham and cream cheese only and top with green olives. Marie Von'Neida CHEESE ZUCCHINI APPETIZER' SQUARES 1/4 coil -1/2 tsp basil i onion 1/2 tsp oregano 1 clove garlic 1/4 tsp.pepper 21/2 c.zucchini,shredded 2 to 3 c.grated cheese 6 eggs Parmesan cheese 1/3 c. bread crumbs 1/4 c.sesame seed 1/2 tsp.salt Put oil,onion and garlic in large frying pan and brown. Add zuc- chini and cook until tender. Beat eggs. Add bread crumbs,salt,herbs and cheese. Mix all together and add to mixture in frying pan. Do not cook. Pour into 9 x 13-inch pan and add Parmesan cheese on top. Sprinkle sesame seed on top. Bake 30 minutes at 325°. Ruth Eddy Gaydosh PARTY MIX i box Corn Chex 2 sticks butter 1 box Wheat Chex 2 Tbsp.Worcestershire sauce i box Rice Chex 1 box Cheerios 1 bag pretzels garlic salt to taste Mix well. Bake at 250° in oven until crisp. Lee Ann Sherman 373597 - 1 APPETIZERS, RELISHES & PICKLES SURPRISINGLY ADDICTIVE SNACK 1 can Spanish peanuts 1 pkg.cinnamon red hot candies Mix together. June Wortman CHEESE BALL 1 large cream cheese 1 jar pimento,bacon or 1 small cream cheese pineapple 1 jar Old English cheese 1/2 tsp.Worcestershire sauce 1 pkg.pecans,crushed Leave at room temperature. Blend together. Put in icebox until firm, about 15 minutes. Form into ball. Roll in pecans and top with cherry. Lee Ann Sherman PUMPKIN AND CHEESE BALL 4 oz.cream cheese 1 tsp.Worcestershire sauce 1 c. sharp cheese,grated 4 Tbsp.dry Parmesan cheese, 1 c.pumpkin,grated grated 1 c.carrot, grated 1 Tbsp. milk(optional) '/a tsp. garlic salt or powder Mix together all but Parmesan cheese. Add milk if needed for moisture. Chill a while. Form into ball and roll in Parmesan. Serve with assortment ofcrackers. Note: This makes a nice food gift for the holidays. Christie Sepos PARTY PIZZAS 1 lb. hot or sweet sausage 1/2 tsp.garlic powder 1 lb.ground beef 2(8 oz.)pkg.party rye or 1 lb.Velveeta cheese,grated pumpernickel bread 5 tsp. Italian seasoning Brown the meats and drain well. Add all remaining ingredients. Stir over low heat until cheese melts. Spread mixture on bread and bake at 350' until bubbly. You can store this mixture in refrigerator - until needed. Kathy Gilbert -2 - APPETIZERS, RELISHES & PICKLES SHRIMP PUFFS Puff Shell: 1 c.water 1 c.flour 1/2 c. butter or margarine 4 eggs - Shrimp Salad: 1 c.chopped shrimp salt 1 c.diced celery paprika 1 tsp. lemon juice mayonnaise 1 tsp.minced onion Heat oven to 400°. Heat water and butter to a rolling boil in saucepan. Stir in flour vigorously over low heat until mixture forms a ball. Remove from heat. 'Beat in eggs thoroughly, one at a time. Beat until smooth. Drop by teaspoon onto ungreased baking sheet into mounds 3 inches apart. Bake 45 minutes or until golden brown and dry. Cool. Cut off tops and fill with shrimp salad. Mix all salad ingredients with mayonnaise to moisten.'Makes about 45 to 50. Marie Von Neida SHRIMP DIP 2 cans shrimp Italian bread 3 oz.cream cheese margarine or butter 1/2 c.Thousand Island'dressing garlic powder 1 tsp.horseradish Mozzarella cheese 1/3 c.chopped onion Mix and spread on Italian bread. Cut 1 loaf in two and spread with margarine or butter. Sprinkle garlic powder over it and spread dip on. Add Mozzarella on both halves. Bake at 350' until cheese is melted and brown. This is very good as a dip for chips and raw veggies. Ana Kastenhuber 373597 - 3 APPETIZERS, RELISHES 8 PICKLES CHRISTAUS CONFETTI DIP 2/3 c. sour cream 2 Tbsp.chopped chives '/s c.mayonnaise 2 Tbsp.chopped pimiento 2 Tbsp.chopped onion 1/a tsp.garlic powder Mix all ingredients. Chill before serving. Goes best with chips. Marie Von Nieda SUAUKER PIZZA -_ 2 pkg.crescent rolls 2/3 c. mayonnaise 2(8 oz.)cream cheese i tsp.dill(optional) Spread crescent rolls out to cover a large cookie sheet to form the bottom crust. Bake as directed. Cool. Cream together cream cheese and mayonnaise. Add dill. Top with chopped veggies. Mix the veggies so as there is some color. Example:Carrots,lettuce,tomatoes, celery, green or black olives, etc. Tracy Saulsgiver VEGETABLE DIP 1 medium onion 1 cube beef bouillon 1 (8 oz.)pkg.cream cheese 1 Tbsp.Worcestershire sauce 1 c.mayonnaise dill weed to taste Place onion in blender and chop well, then add rest of ingredients. Madolin M. Smith Bonds were purchased March 1, 1871 in the amount of - $25,000 to aid in the construction of the Pennsylvania and Sodus Bay Railroad Company and will become due March 1, 1901. —4 — 1 APPETIZERS, RELISHES &'PICKLES RELISH 12 c.summer squash 2 c.onions 5 Tbsp.salt 1 green pepper 1 red pepper 1 red pepper Grind and soak overnight. Drain and rinse in cold water. 21/4 c.vinegar 4 1/2 c.sugar 1 tsp.cornstarch 1 tsp.dry mustard i tsp.turmeric dash of nutmeg 1/2 tsp.pepper 2 tsp.celery seed` Simmer,uncovered,for 30 minutes. Seal. Makes about 7 pints. In place of squash, use any of the following: Green tomatoes, cucumbers, cabbage, eggplant, carrots, celery and hard pears. Nellie Hubbell RELISH 4 to 6 unpeeled cucumbers(31/2 21/2 c.sugar C.) 1 1/2 tsp.celery salt 6 carrots(1 1/2 c) 1 1/2 c.vinegar 2 onions(1 c.) 1 1/2 tsp. mustard seed 2 Tbsp.salt Grind cucumbers, carrots and onions coarsely. Add salt. Mix with vegetables and-soak 3 hours.' Drain and add sugar, celery salt, vinegar and mustard seed. Simmer, uncovered, 20 minutes or so. Seal hot. Frances LaBombard BEET RELISH 1 qt. chopped cabbage 1 c.sugar 2 c.vinegar 1 c.fresh grated horseradish 1 qt. chopped cooked beets salt` Combine cabbage, beets and horseradish and season with salt. Scald the vinegar;dissolve the sugar in it and add to the first mixture. Cook until clear. Seal in clean hot jars. Very good with meat. Mrs. John Thall 373597 5 . APPETIZERS, RELISHES & PICKLES I BEET RELISH 3 pt.chopped,cooked beets 2 c.sugar 3 pt.chopped raw cabbage 1 Tbsp.salt 1 c.grated horseradish enough vinegar to moisten Bring to a boil. Stir to blend. Pour into hot jars. Seal while hot. Ruth Place c.1930 CHOW CHOW 1 pk. green tomatoes 2 Tbsp.celery seed 6 large onions 4 c.sugar 6 red peppers 2 c. brown sugar 6 green peppers 1 Tbsp. mustard seed 1 Tbsp.ginger i qt.vinegar 1 Tbsp.cloves 1 Tbsp.turmeric 2 Tbsp.cinnamon Soak tomatoes, onions and peppers overnight in I cup of salt water, then drain off green juice. Add spices and vinegar;and heat until heated good and hot; then add sugars and heat until dissolved. Pack in cans hot. Vivian Ryan COLD RELISH 1 pk.ripe tomatoes 1 tsp.cinnamon 4 green peppers(sweet) 1 tsp.black pepper 4 red peppers(sweet) 2 Tbsp.mustard seed 5 good sized onions 1/2 c.plain salt 2 c. chopped celery 4 c.sugar 1/2 tsp.cloves _ 5 c.cold vinegar(full strength) Chop all ingredients and mix together. Mix well and can cold. Delicious served with meat. Sylvia Wheeler —6 — IAPPETIZERS, RELISHES & PICKLES �e DIXIE RELISH 1 qt.chopped cabbage 1 pt.chopped onions 1 pt.chopped sweet green 1 pt.chopped red peppers pepper Mix these ingredients all together and allow to stand overnight. In the morning,squeeze out the brine and place;chopped materials in kettle with the following: 4 Tbsp.mustard seed` 1 Tbsp.salt 2 Tbsp.celery seed 1 Tbsp.whole allspice 1 qt.vinegar 1 Tbsp.whole cloves 3 c.sugar 1 stick cinnamon Tie spices in bag of cheesecloth. Allow relish to boil for 10 min- utes. Pour into sterilized jars and seal while hot. Especially goad with roast pork. Mazzare Spencer HOT DOG RELISH 4 c.ground onions 1/2 c.salt 4 c.ground cabbage 4 c.cider vinegar 4 c.ground green tomatoes 6 c.sugar 12 large green sweet peppers, 2 c.water cut fine 1 Tbsp.celery seed 6 large red sweet peppers,cut 2 Tbsp.white mustard seed fine 1 1/2 tsp.turmeric Grind vegetables coarse. Sprinkle with salt and let stand over- night. Rinse and drain. Combine with other ingredients and heat to boiling. Simmer 3 minutes. Seal in hot sterilized jars. Makes 8 pints. Mrs. J. IG Alexander By the end of 1871 grading of the Pennsylvania and Sodus Bay Railroad Company right of way began.Although tracks were never laid, the graded right of way is still visible through parts of Enfield. 373597 -7 APPETIZERS, RELISHES & PICKLES ZUCCHINI RELISH 10 c. summer squash 4 c. onions 3 Tbsp.salt 1 green pepper 1 red pepper 2 1/2 c.vinegar 2 Tbsp.cornstarch 1 tsp.dry mustard 4 c.sugar 1 tsp. nutmeg 1 tsp.turmeric 2 tsp.celery seed' 1/2 tsp. pepper Remove seed from squash. Grind together squash, onions and pepper. Add salt and set overnight. Next day, drain and dissolve cornstarch in vinegar. Add rest of ingredients and boil everything for 3 minutes. Pour in pint jars and seal. Makes 6 pints. Mabel Rumsey PICKLED BEETS 1 c. sugar 1 c.water 1 c.vinegar 1 tsp.salt Heat vinegar and pour over hot beets. Seal in cans. Irene Brown BREAD AND BUTTER PICKLES 1 qt.cucumbers, sliced very thin 1 c.sugar 1 large red pepper,chopped 1 c.vinegar 1 large onion, chopped 1 Tbsp.whole mustard seed salt 25 to'30 whole cloves Sprinkle cucumbers, pepper and onion with salt. Let stand 3 hours. Drain in colander. Boil the sugar, vinegar,mustard seed and cloves. Pour over the pickles and just bring to a boil. Put in cans and seal. Cora Rumsey -'8 - IAPPETIZERS, RELISHES & PICKLES CUCUMBER PICKLES IN AN OPEN JAR 1 gal.vinegar 4 tsp.ground mustard '/z C.Salt 1 tsp.ground cinnamon 1 scant tsp.saccharine 1 tsp.ground allspice 1 level tsp.alum Make a solution of vinegar, salt, saccharine and alum in a jar. Put mustard, cinnamon and allspice in cloth bag. Scald pickles with salt. Let stand overnight. Wipe dry and add to jar. (This way you can add a few at a time to the solution.) Lucelia Weatherby' CRISP PICKLES 4 qt.sliced'cucumbers' 3 c.vinegar- 6 medium white onions 5 c.sugar 3 cloves garlic 1 '/s tsp.turmeric 2 green peppers 1/2 tsp.celery seed 1/3 C.salt 2 Tbsp. mustard seed Cover cucumbers, onions, garlic and peppers with cracked ice and let stand 3 hours, then drain well. Combine vinegar, sugar, tur- meric, celery seed and mustard seed. Pour the liquid mixture over cokes,etc. Just heat to a boil. Put in sterilized jars. Makes 8 pints. Mazzare Spencer. DILL PICKLES 3 qt.water garlic cloves 1 c.salt dill(fresh) 1 qt.vinegar onion Boil water,salt and vinegar together. Wash pickles. Put in cans with a sprig of dill, clove of garlic and a slice of onion in each can. Pour hot liquid over and seal cans. Cut pickles in strips or slices as desired. Lucel6a Weatherby 373597 9 - APPETIZERS, RELISHES & PICKLES FREEZER PICKLES 7 c.sliced cucumbers 2 tsp. salt 1 c.sliced green pepper 1 c.cider vinegar 1 c. sliced onion 2 c.sugar 1 tsp.celery seed Mist celery seed, salt,vinegar and sugar and pour over cucum- bers, pepper and onion. Let stand overnight in refrigerator. Pack in containers. Leave 3/4-inch headspace and freeze. No cooking. Shirley Hasselaar ICICLE PICKLES 2 gal. cucumbers,sliced 8 pt.sugar 1 pt.salt i Tbsp.alum 2 qt.vinegar - boiling water Pour one gallon boiling water over the sliced cucumbers and let stand one week (stir occasionally). Drain and add one gallon boiling water and let stand twenty-four hours. Drain and add one gallon boil- ing water with a tablespoon of alum. Drain. Bring to boil two quarts vinegar and eight pints sugar with a handful of pickling spices. Pour over the pickles and let stand twenty-four hours. Repeat with same mixture for four days. Put in cans or jars. Nellie Hubbell MANGO PICKLES 1 gal.green mangos 3/4 c.Hawaiian salt 6 c.water 2 Tbsp.red food coloring -.- 4 c.brown sugar (optional) 2 c.vinegar Wash,pare and slice mangos. Mix all other ingredients and boil. Cool syrup;add mangos. Store in jars. Refrigerate. Mrs. Snyder - 10 - B APPETIZERS, RELISHES& PICKLES NINE DAB' PICKLES 1 pk.cucumbers,cut in strips 1 qt.vinegar lengthwise 1 '/2 oz. Cassia buds saltwater 11/2 oz.whole allspice 1 1/2 oz.chunk alum or powdered 21/2 lb.white sugar alum may be used 2 lb. brown sugar Soak cucumbers 5'days in saltwater strong enough to hold an egg. Then 5 days'in fresh water. The loth day,boil pickles, vinegar and alum. Cook 11/z hours,then take pickles and pack in jars or crock and pour over the following mixture."Boil vinegar, Cassia buds, all- spice and sugars until dissolved. Pour over pickles and seal. Grace San Soucie NO-COOK PICKLES 2 c.white vinegar 1 lb.sliced onions '/a c.salt 1/2 lb,red peppers 3 c.sugar 1/2 lb.green peppers 3 lb.cucumbers,sliced thin with; peelings on Mix in a bowl the vinegar, salt and sugar. Let stand one hour, stirring occasionally until dissolved. >Stir well, then pour over the cucumbers, onions and peppers. Mix the entire mixture well. Let stand in the refrigerator overnight. They are now ready to eat. They will keep several weeks. Myrtle Batsford SLICED CUCUMBER PICKLES 4 qt.sliced unpeeled cucumbers 3 Tbsp.horseradish,grated fresh (dill size) 2 Tbsp.white mustard seed 4 large sliced onions 2 sweet green peppers 2 Tbsp.salt 2 sweet red peppers 2 c.sugar 1 tsp.turmeric'powder 30'whole cloves Add salt to cucumbers and onions. Let stand 3 hours. Add sugar and remaining ingredients. Cover with vinegar. Let come to boil and let simmer 10 minutes. Seal in jars while hot. Margaret Laughlin 373597 — 11 APPETIZERS, RELISHES & PICKLES SWEET PICKLES 1 gal.vinegar(if strong,add 1 qt. 2 Tbsp.ground cinnamon water) 1 tsp.cloves 5 Tbsp. ground mustard 1/2 Tbsp.mixed spices '/z c.salt 1/2 tsp alum 40 or more grains saccharin Dissolve. Do not heat. Put fresh pickled cucumbers in quart cans. Fill with mixture. Seal. Mixture may be kept in cool place and used as needed. Carrie Schaber SWEET CUCUMBER PICKLES - small to medium cucumbers 1/4 tsp. saccharine boiling water 2 c vinegar 2 1/2 tsp.salt 1 c.water 2 Tbsp. mixed spices '/z tsp.alum Wash cucumbers and drain. Put cucumbers in boiling water and Ict stand until cold. Wipe each cucumber dry. For a two-quart can, - - add 21/z teaspoons salt,2 tablespoons mixed spices,1/4 teaspoon saccha- rine, 2 cups vinegar, 1 cup water and 1/z teaspoon alum. Can be eaten about 2 weeks later. Susie Hanson WATERMELON RIND PICKLES 2 lb.watermelon rind 1 tsp.whole cloves saltwater 1 tsp.whole allspice 2 lb.sugar t qt.vinegar 1 pt.water 3 inches stick cinnamon Remove pink and rind from rinds.' Cut rinds in small squares about 1-inch. Soak rinds overnight in saltwater. Drain brine off rinds and cook rind in clear water until tender,then drain. Add rinds to hot pickling solution (remaining ingredients), uncovered. Put in jars and seal. Lucelia Weatherby - 12 -