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HomeMy WebLinkAboutComm cb 11-25.pdf I APPETIZERS, RELISHES & PICKLES 1 WINTER SALAD 6 cucumbers 1 qt.water 6 green peppers 4 c.white vinegar 6 red peppers 1 tsp.dry mustard 8 onions I Tbsp.turmeric powder 1 or 2 small heads cauliflower, 5`c.white sugar -® broken in flowerets 1 Tbsp.celery seed 1/4 c.salt 1-c.flour,stirred in vinegar Chop cucumbers, peppers and onions into small pieces. Add cauliflower. Soak all night in brine of 1/4 cup salt to 1 quart water. Drain well. Put all of the remaining ingredients in kettle; cook until clear and tender. Seal hot. Frances LaBombard CUCUMBER CATSUP 12 large cucumbers, peeled and 2'Tbsp. mustard seed seeded 1'c.grated horseradish 4 green Peppers 1 c.sugar 4 onions i tsp.celery seed 1/2 c.salt Chop cucumbers,peppers and onions. Add salt. Let stand over- night. Squeeze out all juice. Add remaining ingredients. Cover with cold vinegar. Mary(Mrs. Marion)Ammack and Myrtle(Mrs. Henry)Rothermich CATSUP 12 large tomatoes 1'c.sugar 2 large onions 1 c.vinegar 1/2 bunch celery 1`Tbsp.salt - 2 peppers 1`Tbsp.cinnamon Boil 2 hours. Can and seal. Helena Schaber 373597 - 13 - APPETIZERS, RELISHES & PICKLES _ I CHILI SAUCE 12 tomatoes 1 c.vinegar 2 onions 2 Tbsp.salt 2 peppers 2 c.sugar Cook until thick. Can while hot. Mary Entriken CHILE SAUCE 12 large ripe tomatoes 1 c.vinegar 2 large onions i Tbsp. salt 2 large peppers 1 Tbsp.cinnamon 1 c. sugar Let boil 2 hours. Mary(Mrs. Marion)Ammack On February 19, 1959, a severe snow storm blanketed Enfield stranding for hours a school bus loaded with children on Black Oak Road just south of Weatherby Road. -- A snow plow and car also became stranded in the same area due to the depth of snow. The stranded children and adults eventually were taken by foot one-half mile across a field in blowing snow to Earl and Fern Smith's home. - 14- i SOUPS, SALADS & SAUCES NAVY BEAN SOUP 1/2 lb.navy beans salt and pepper to taste 1 small can tomato juice 1 Tbsp. barbecue sauce 1 1/2 c.celery 2 Tbsp.tomato catsup diced ham(amount desired) bay leaf Soak navy beans in 1 1/z quarts water overnight;:drain. Add enough water to cover beans.- Add ham, salt, pepper, celery and bay leaf. Cook until beans are done,adding water as needed. Add tomato juice, barbecue sauce and catsup. S. Hunsbuger HEARTY AUTUMN SOUP 1 lb.ground beef 2 qt.tomatoes 1 c.diced onion 2 cubes beef bouillon 1 c.diced celery 1 Tbsp.Worcestershire sauce i c.diced carrots 1/2 tsp minced garlic,dried, r c.diced potatoes 2 tsp. Italian seasoning 2 c.water Brown beef. Drain off grease. Add onion and celery. Brown. Add rest of ingredients, except tomatoes, and cook for 20 minutes. Add tomatoes. Simmer in crock-pot for 2 to 3 hours or longer on low. Blanch San Soucie'Stout Abolition of the Office of Railroad Commissioners and transfer of duties to Supervisor passed by Enfield Board November 7, 1901 passed by County Board November 14, 1901 373597 - - — 17 - SOUPS, SALADS & SAUCES HEARTY BEEF SOUP '/a c. butter 1 (21/2 oz.)pkg.dried beef 2 c.shredded potatoes 1 (8 3/4 oz.)can whole kernel corn 2 Tbsp.chopped onion '/a tsp.celery seed 1 Tbsp.all-purpose flour salt and pepper to taste 4 c. milk Melt butter in a 3-quart saucepan. Add potatoes, onion and 1 cup water. Cover and bring to a boil; lower heat and simmer about 15 minutes or until potatoes are cooked. Stir flour into mixture and simmer 1 minute. Gradually'add milk, stirring constantly. Break dried beef into small pieces and stir into mixture with undrained corn and celery seed. Heat,but do not boil. Season to taste with salt and pepper and serve piping hot. Makes 6 servings. - Etta Gray NEW ENGLAND CLAM CHOWDER 2 cans New England clans 1 can cream of mushroom soup chowder I can cream of asparagus soup 2 cans crushed tomatoes 1 can cream of celery soup 1 can green beans or peas 2 c.milk 1 can creamed corn 3/4 tsp.curry 1 lb. mushrooms(optional) 1/2 tsp.pepper 1 can minced clams la c.sherry(optional) Mix all together. Heat and serve. Tracy Saulsgiver July 20, 1938, at a special meeting of the Town board it was voted to purchase a gravel pit from Ed Owens'estate, located along south line of the Tompkins County gravel pit on the west side of Enfield Valley State highway,about one- half mile south from Enfield Center. $300 was paid for the gravel lot and right of way. — 18 — SOUPS, SALADS & SAUCES POLISH DILL PICKLE SOUP 1 ring Polish sausage(about 1 1/2 1 medium onion,diced lb.) 4 beef bouillon cubes 4 lb.potatoes, peeled and diced 3 qt.water 3 stalks celery,sliced 2 pt. heavy cream 4 medium carrots,sliced 2 to 3 Tbsp.flour(optional) 2 bay leaves salt and pepper to taste 1 medium size jar Polish dill pickles Slice Polish sausage into 1/4-inch thick slices and add to water along with the sliced celery,carrots,diced potatoes,onion,bay leaves, bouillon cubes and salt and pepper. Bring to a boil. Reduce heat and simmer until potatoes start to dissolve. Slice the dill pickles into roughly 1/8-inch slices. Add to the soup, along with the pickling juice from the pickles. Simmer 10 minutes. Remove from heat and add heavy cream. Flour can be mixed in to the cream to make soup thicker,this is optional. Put back on heat and simmer for about 5 min- utes. Enjoy! This soup is also good reheated the next day. Pat Podufalski SALT-FREE :SOUP 1 tall can V-8 or tomato juice 3 stalks celery 3 cubes beef bouillon '/2 head cabbage, shredded 1 pkg.frozen French green onion flakes for taste beans Combine all and cook until tender. Add water if necessary. Madolin M. Smith from TOPS The rally cry for the Enfield Women's Christian Temperance Union in 1919 was "Prohibition has come to stay. No more Booze for U.S.A. Thanks to Wilson and the women, too. Enfield W.C.T.U. 373597 - 1J - SOUPS, SALADS & SAUCES AMBROSIA SALAD - 1 can sliced peaches 1 can pineapple chunks 1 can sliced pears 1 c.Angel Flake coconut -- 1 small jar maraschino cherries 1 large container sour cream or 4 medium apples,cut in chunks whipped cream 1 can mandarin oranges Drain juice from canned fruit and store in refrigerator for future use. Combine all fruits in large bowl. Add coconut. Toss. Stir in sour cream or whipped cream. Chill before serving. Note: Fruits in season can be used. Also you can use as many or fewer fruits as you desire. Christie Sepos APRAICEL SALAD 4 c. apples(unpared), cut in 1/2 c.raisins small chunks 1/2 c. mayonnaise 1 c. shredded cabbage 1 c.sour cream 1 c. celery,cut thin diagonally 2 Tbsp. lemon juice 1 large carrot,shredded 2 Tbsp.sugar Toss apples,cabbage,celery,carrot and raisins together in a large salad bowl. Mix lemon juice and sugar. Add to mayonnaise and sour cream. Blend together and add to salad mixture. Idea: Place this salad into a hollowed out pumpkin for serving at a buffet. Christie Sepos BEAN SALAD 1 (1 lb.)can green beans '/a c.sugar 1 (1 lb.)can yellow wax beans 1/3 c.salad oil 1 (1 lb.)can red kidney beans 1/2 tsp.black pepper - 1/2 c. chopped green pepper - '21s c.vinegar 2 Tbsp. finely chopped onion 1 1/2 tsp.salt Drain beans and combine in a large bowl. Combine remaining ingredients in a quart jar;cover and shake together thoroughly. Pour over beans. Mix together gently. Chill overnight or for several hours. Makes 6 to 8 portions. Beverly Brown — 20— ,I SOUPS, SALADS & SAUCES BEAN SALAD 1 can green beans 1/2 can lima beans(optional) 1 can yellow beans 1'medium Spanish onion, in rings 1 can red kidney beans 1 medium green pepper, in rings Dressing: 1/2 C.oil 2 tsp. parsley 1/2 c.vinegar 1/2 tsp.tarragon 1/2 c.sugar Drain all cans of beans and mix. Lay rings of onion and pepper on top. In separate bowl, nix oil, vinegar, sugar, parsley and tarragon. Pour over salad. Let stand several hours or overnight. Lucelia Weatherby BROCCOLI SALAD 4 c.broccoli'flowerets(bite size) 1/2 lb. bacon, cooked,drained and 1/2 c. minced onion crumbled 1/4 c.raisins 8`oz. mushrooms,sliced 1/4 c. chopped walnuts Dressing: 3/4 c.mayonnaise 2 tsp.vinegar 1/4 c.sugar Mix ingredients. Add dressing just before serving. Bonnie Townley 5 BEAN SALAD 1/2 C.oil 1 green pepper(n strips) 1/3 c.vinegar 1'can lima beans 1/2 c.brown sugar 1 can kidney beans 1 tsp.salt 1 can green string beans 1 tsp.fresh ground black pepper 1 can yellow wax beans 2 tsp.curry powder 1 can chickpeas,drained onion slices Mix together oil, vinegar, brown sugar, salt, pepper and curry powder. Add onion slices and green pepper. Mix all beans together and marinate in refrigerator for a while before serving. Nellie McEver 373597 — 21 — -. _ .._....._. SOUPS, SALADS & SAUCES I I CHICKEN SALAD 4 qt. cooked chicken, cut in 1 tsp.pepper small pieces 2 qt.salad dressing(French) 4 qt.celery,cut in small pieces 8 hard-cooked eggs 4 Tbsp. salt lettuce leaves Mix chicken,celery,salt and pepper. Moisten with French dress- ing and let stand several hours. Serve on lettuce leaves and garnish with slices of hard-cooked eggs. Makes about 50 servings. Harriet Kiesinger HOT CHICKEN SALAD 2 c. diced,cooked chicken 3/4 c.mayonnaise 1 c. creamed chicken or celery 1 c.diced celery soup 1 tsp.minced onion 1 c. cooked rice(Minute) 2 eggs, hard-boiled and diced 1 tsp. lemon juice Topping: 1 c. corn flakes,crushed 1/2 c.slivered almonds Mix all together, except topping, and pour into buttered dish. Top with corn flakes and almonds. Bake at 375' for 1/2 hour. Bread crumbs can be substituted for topping. Good served cold on lettuce. Ruth Miller CHDVESE SALAD 1 head nappa cabbage(Chinese 2 pkg. Ramen noodles cabbage) 1/4 c. rice vinegar 5 green onions 1/2 c.vegetable oil 1/2 c.slivered almonds 1/2 c.sugar 1/4 c. margarine 1 tsp.soy sauce 1/4 c. sesame seed Chop cabbage and onions. Saute noodles and sesame seed in margarine. (Break noodles first. Do not use spice packet.) Mix last four ingredients together for dressing. Add noodle mix- ture to cabbage. Add almonds. Pour on dressing. Mix and serve. Randy Warden — 22 - SOUPS, SALADS & SAUCES COTTAGE CHEESE SALAD i pkg. lime jello 1 c.cottage cheese 3/4 c.boiling water 1/2 c. nuts 1 c.evaporated milk 1/2 c.chopped celery 1 small can crushed pineapple 1/2 c. mayonnaise i Tbsp. lemon juice Mix and put in fridge to set. Luce/ia Weatherby CRANBERRY SALAD 2 oranges 2;pkg. red jello 2 apples 1 c.pineapple,drained 1 c.nut meats 2 bananas,sliced 1 pkg. raw cranberries Grind oranges,apples,nut meats and cranberries. Make jello as package directs. Mix all together and chill until set. Florence Laue CRANBERRY ROSE SALAD 1 large pkg.or 2 small raspberry 1 can crushed pineapple and jello juice 1 c.hot water 1 s c. Rose wine 1 lb.can whole cranberry sauce '/z c.chopped walnuts Dissolve jello in hot water. Add other ingredients and mix. Place in mold or 9 x 13-inch pan. Ruth Hall Wobig Able bodied male applicants for public relief to be given work at a rate of 25 cents:per hour under the supervision of the Town Superintendent cutting brush or other work as he may advise per Town Board December 28, 1931. 373597 — 23 — SOUPS, SALADS'& SAUCES FRUIT SALAD AND DRESSING 2 apples, cut 1 c. Malaga grapes 1/2 c. nut meats 1/2 c cut dates - Dressing: 2 Tbsp.flour juice of i lemon 1 Tbsp.butter 2 heaping Tbsp.sugar 1 c. boiling milk 1/2 c.whipped cream Mix fruit. Mix flour, butter and milk. Cook until thick. Cool and add lemon, sugar and whipped cream. Add dressing to fruit just before serving. Hazel R. Updike FROZEN CHERRY SALAD 1 can cherry pie filling 3/4 c.crushed pineapple,drained 1 can Eagle Brand condensed 1 large container Cool Whip(8` milk oz.) Chopped nuts can also be mixed in. Combine pie filling,milk and pineapple. Fold in the Cool Whip. Spread in a large loaf pan and freeze. Slice and serve. Dip pan in warm water to remove slices. Kathy Gilbert FROZEN FRUIT SALAD 2(3 oz.)pkg.cream cheese 1/2 c.green maraschino cherries, 1 c. mayonnaise quartered -- 1 c.heavy cream,whipped 1 (No.2)can crushed pineapple, 1/2 c. red maraschino cherries,- drained' - quartered 21h c.small marshmallows Combine cheese and mayonnaise; blend until smooth. Fold in whipped cream, fruit and marshmallows. Pour into trays and freeze. Serves 8 to 10. Doris W.Lovelace —24— SOUPS, SALADS & SAUCES MARSHMALLOW LEMON SALAD 1 pkg.lemon or lime jello 1 lb.cottage cheese 1 c. hot water 1 medium can chunk pineapple 16 large marshmallows,cut fine, (if crushed,do not drain) or 1 c.small 3/4 c.salad dressing Assemble and chill. Doris'(Specht)Snow Ocala,FL PINK SALAD 1 pkg.raspberry jello 3 Tbsp.orange juice 1 c. boiling water 1 (10 oz.)can crushed pineapple 1 c.vanilla ice cream Dissolve jello in water. Add'ice cream. Congeal slightly. Add orange juice and pineapple. Refrigerate until firm. Donna Laue POTATO SALAD 8 qt.potatoes 1/2 c.chopped parsley 1 '/z qt.celery,cut in small French dressing pieces mayonnaise 2 Tbsp.salt stuffed olives Wash and pare potatoes and cut in cubes. Cook in boiling salted water until tender. Drain and cool. Add celery, salt and parsley. Moisten with French dressing and let stand several hours. Place on lettuce leaves and garnish with mayonnaise and stuffed olives. This recipe makes about 50 to 60 servings. Harriet Kesinger The Town of Enfield was created by the New York State Legislature March 16, 1821. 373597 25 — SOUPS, SALADS$ SAUCES HOT POTATO SALAD IN BOLOGNA CUPS 6 slices large bologna 1 Tbsp.chopped onion 2 c.sliced cold cooked potatoes mayonnaise to moisten 2 hard-boiled eggs 6 slices tomato 2 Tbsp.sweet pickle relish lettuce leaves 2 Tbsp.vinegar Mix potatoes, sliced eggs, pickle relish, vinegar and chopped onions and heat very slowly. Leave casing on bologna. Heat slowly in frying pan until edges curl up to make a cup. Place bologna cups on a platter on lettuce leaves and fill with potato salad. Garnish with sliced tomatoes. Eva Krayniak SPIRAL SALAD (HOT) 1 lb. spiral macaroni 1 lb.bacon(canned) �- 1 can sauerkraut,rinsed well 1 stick butter 1 can mushrooms,sliced Cook macaroni. Drain. Add butter while hot and other ingredi- ents. Mix. Bake in 350' oven 20 to 30`minutes. If doubling;don't double sauerkraut. Marie Von Neida SPRING SALAD 4 c.fresh dandelion greens '/a c.vegetable oil (small and tender) 4 Tbsp.,lemon juice 1/2 c.fresh leeks 1:small can button mushrooms, 2 tomatoes, cut in wedges drained Break greens into pieces. Dice leeks. Add tomatoes and mush- rooms. Toss together. Add lemon juice and oil or use your favorite dressing. Christie Sepos - 26 - l I SOUPS, SALADS & SAUCES R,IC'E+ SALAD 4 c.Minute rice 1/2 c.salad oil 4 cubes chicken bouillon 1/4 c chopped green pepper 2 Tbsp.vinegar '/4 c diced pimento 1 1/2 tsp.salt 1/4 c.chopped scallions(onions) 1/2 tsp.pepper 5 small tomatoes,.cut up 1/2 tsp.drymustard - - green olives i clove garlic,crushed,or 1/2 tsp. hard-boiled eggs garlic powder Cook rice. Add I bouillon cube per cup of rice. Let rice get cold and marinate in vinegar, salt, pepper, mustard, garlic and oil. Add green pepper, pimento, scallions and tomatoes. Garnish with green olives and hard-boiled eggs. Radishes and cucumbers are optional. Marie Von Neida UNTOSSED SALAD (Layered Salad) Sweet French Dressing red onion (in rings)' spinach 1 pt. mayonnaise 7 to 8 slices bacon,crumbled 1 lb.Swiss cheese,;shredded 5 hard-boiled eggs,sliced salt 1 head iceberg lettuce pepper 1/2 pkg.raw frozen peas sugar In,a deep bowl, layer;(looks most attractive in a glass bowl); Sweet French Dressing (cover the bottom of the bowl), and spinach (almost a whole bag,pack down firmly and sprinkle with salt and pep- per. Make sure spinach is dry). Cover with crumbled bacon and hard- boiled egg slices, iceberg lettuce, salt and pepper, frozen peas, red onion rings, sprinkle with sugar, mayonnaise (3/4-inch thick) Swiss cheese,rest of spinach and more French dressing. Cover and refriger- ate overnight. Marie Von Neida 373597 — 27— f SOUPS, SALADS & SAUCES _ I VEGETABLE SALAD lettuce(may include raw spinach, frozen peas(defrosted but not bibb lettuce,etc.) cooked) chopped celery 1 pt.salad dressing green pepper 2 Tbsp.sugar onion grated Cheddar cheese Layer as follows: 1. Lettuce. 2. Chopped celery. 3. Green Pepper. 4. Onion. 5. Frozen peas. 6. Salad dressing, mixed with sugar. Spread on like icing. 7. Sprinkle grated Cheddar cheese. Refrigerate one night or 24 hours. Jo Ann Linton BARBECUE SAUCE - 4 Tbsp. minced onions 1 tsp.paprika 1 c. tomato puree 1 tsp. chili powder 3/4 c.water 1/2 tsp. pepper 3 Tbsp.vinegar 1/4 tsp.cinnamon 2 Tbsp.Worcestershire sauce dash of ground cloves 1 tsp. salt Mix in pan. Heat to boiling. Pour over cut up,browned spare- ribs. Cook until tender. Madolin M. Smith PINEAPPLE BARBECUE SAUCE 1 small onion,minced '/4 c. undrained canned crushed 1/4 c. soy sauce pineapple 2 Tbsp.brown sugar Into a bowl or covered jar,measure all ingredients. Stir with a fork. Shake well, cover and refrigerate. Makes 1/4 cup. For fish or chicken. Florence Laue —28 SOUPS, SALADS & SAUCES TEXAS HOT DOG SAUCE 5 lb.ground beef 5 Tbsp.curry powder �Q. 1 large bottle Master gravy mix water 5 Tbsp.chili powder chopped onions(optional); 4 Tbsp.prepared mustard Put ground beef in medium size pan. Cover ground beef with water,just enough to cover the hamburger. Mash with potato masher to make fine. Add other ingredients and simmer for 30 minutes or longer. You may add 1/2 to 3/4 cup chopped onions. Carol Fields WHITE SAUCE 2 c.butter 1 tsp. paprika 3 c.flour 5 gt.,milk 1/4 c.salt 1 qt.water 1 tsp.pepper Melt butter and add flour, salt, pepper and paprika. Mix well. Scald milk and water;add a little at a time to the flour mixture, stir- ring constantly to prevent lumping. Cook, stirring, until thick and smooth. Makes 6 quarts of sauce. Harriet W. Kiesinger MAYONNAISE 1 Tbsp.flour juice of 1 lemon or 1/4 c. 2 Tbsp.oil water ® 1 scant tsp.salt 1 egg yolk 1 tsp.sugar 1/3 c oil 1 scant tsp.mustard 2/3 c.sugar Put juice in a cup and fill with water. Cook oil,flour,sugar,mus- tard and salt together. When cool, beat in yolk of 1 egg, then add gradually 1/3 cup of oil,juice and 2/3 cup more of sugar. Margaret Stamp 373597 - 29- SOUPS, SALADS & SAUCES DUNE'S SALAD DRESSING 1/3 c.vinegar(half tarragon and onion powder half basil or balsamic) MSG water 1 or 2 Tbsp.sugar(optional) 1 tsp. Poupon or dry mustard 2 Tbsp.olive oil with garlic 2 tsp. salt 1 1/2 c. Mazola oil 1 tsp.Worcestershire sauce Add water to vinegar to bring up to 1h cup. Mix thoroughly into the vinegar the mustard,salt,Worcestershire sauce,onion powder and MSG and sugar,if wanted. Add about 2 tablespoons olive oil in which garlic cloves have been soaking several days. Add oil. Shake well. Tastes better if made a day ahead. June Wortman SWEET 'FRENCH DRESSING 1/2 c. sugar 1.tsp.paprika 1 tsp. salt 1/4 c.vinegar 1 tsp.celery seed 1 c. Crisco oil 1 tsp.dried mustard Beat until thick. Great on tossed salad. Shirley Hasselaar United States Postal Service cancels stamps at the Enfield Elementary School on March 16th, 1996 with a special commemorative post mark honoring the Town of Enfield's 175th Anniversary.The cancellations were the first done in Enfield since the Enfield Center Post Office closed in 1918. — 30— i MEATS & MAIN DISHES a QUICK STUFFED PEPPERS' 1 lb.ground beef 2 c tomato sauce or juice 2/3 c.uncooked Minute rice 1 tsp.sugar i small onion,chopped 5 or 6 green peppers '/a tsp.salt Mix beef, rice, onion and salt together. Fill peppers and stand upright in pan. Add sugar to sauce and pour over peppers. Cover and slowly cook 45 minutes or until tender. p Mrs. George Galt STRETCH 1 onion,sliced '/a tsp. pepper 1 green pepper 2 cans tomato sauce 2 Tbsp.fat 1 can or 2 c.cooked dried lima 1 lb.hamburger beans 2 tsp.salt 1 can or 2 c.string beans Cook onion and pepper in fat for 5 minutes. Add hamburger and seasonings and cook until brown. Add tomato sauce and vegetables. Cover and simmer for 30 minutes or longer. Leftover corn,carrots and potatoes are good to add to this dish. Pearl Rolfe GROUND BEEF GOULASH 1 lb.ground beef 1 pt.stewed tomatoes 1 small chopped onion 2 Tbsp. Parmesan cheese 1 small green pepper 2 Tbsp.sugar 1 small can tomato paste Brown ground beef and drain. Add the remaining ingredients and simmer for 1/z hour. While above is simmering, cook I pound elbow macaroni according to directions. Drain and rinse. Add to above. Serve hot with Italian bread. Carolyn Monroe 373597 —33 —- MEATS & MAIN DISHES OVEN HASH 1 1/2 c.cooked ground beef 2 Tbsp.Worcestershire sauce 1 c. chopped cooked potatoes 2/3 c.(6 oz.can)evaporated milk 1/2 c.chopped onion. .. 1/3 c.crushed corn flakes - 1/4 c.chopped parsley - (optional) 1 tsp. salt 1 Tbsp.oleo or butter(optional) dash of pepper Mix first eight ingredients together and pour in a one-quart greased casserole dish. Mix com flakes and butter together; sprinkle on casserole. Bake at 350'for 30 to 40 minutes. Makes 4 servings. " Shirley Royce HASHSA 1 lb.stew meat, cut in small f hot dried red pepper pieces salt and pepper to taste 4 medium onions, chopped 1 Tbsp.white vinegar 4 c.water 1 Tbsp. sugar 1 large bay leaf Maggi seasoning to taste Brown meat and onion in butter. Add water, bay leaf,red pep- per,salt,pepper,vinegar,sugar and Maggi seasoning. Simmer 1 hour. Thicken with cornstarch. Serve over noodles or mashed potatoes. If you have leftover gravy,you can add it. Also,you can use left- over roast beef. Shirley Hasselaar On March 11, 1933 it was moved, supported and carried that the Town Board give the Road Superintendent permission to use town machinery as 'he sees fit to fix baseball grounds. —34 — MEATS & MAIN DISHES GREEK DISH (Pasta) 1 lb.ziti 4 Tbsp. butter or oleo, melted 3/4 c.grated cheese 1/4 tsp. nutmeg salt and pepper 3 eggs,slightly beaten Cook and drain ziti. Pour into a large bowl. Pour butterloleo over ziti. Add 1/2 cup grated cheese to ziti plus nutmeg,salt and pepper to taste. Cool; add eggs. Meat Sauce: 2 Tbsp.butter/oleo 1/2 tsp.sugar i large garlic,crushed` 1 large onion,chopped 1/2 small can tomato paste 1 1/2 lb.ground beef 1/2 c.beef stock(bouillon okay) 2 Tbsp. parsley Cook onion and garlic in butter until soft. Brown ground beef; add other ingredients. Cook together. Cream Sauce: 1/3 c.butter 1/2 c.flour 3 c.milk 1/4 tsp. nutmeg salt and pepper 1 egg, beaten Melt butter; stir in flour. Cook 2 minutes. Add milk. Bring to a boil,stirring constantly. Add nutmeg,salt and pepper to taste. Cool. Add egg. Add 1/2 cup'of sauce to meat mixture. Place half of ziti in 13 x 9-inch pan. Add meat sauce,then rest of ziti. Cover with rest of cream sauce and grated cheese. Bake in 350°oven 20 to 25 minutes. C/arise Brown The Institute of Ecosystem Studies and Cornell University have continuously operated the Connecticut Hilt Precipitation and Atmospheric Chemistry Research site on Connecticut Hill Road since 1976. 373597 - 35 MEATS & MAIN DISHES ZUCCHINI SUPREME 2(6 oz.)boxes Romano and 4 lb. hamburger Cheddar cheese croutons 1'1/2 tsp.salt 1 (51/2 oz.)box Zesty Italian 3/4 tsp.basil leaves croutons 1 tsp.oregano 1 (1 oz.)box onion and garlic 2 pkg. Mozzarella cheese croutons spaghetti sauce 4 qt.frozen or fresh zucchini Combine croutons and mix well. Cover the bottom of baking pan with croutons. Add all of the following in frypan and cook,hamburg- er, seasonings, salt, basil leaves,oregano, peppers and onions. Cook all these together. Do not drain hamburger. Next cover the croutons with spaghetti sauce,then a layer of zucchini,then layer of hamburger and keep adding in layers until all ingredients'are used. Bake at350' for 1 hour, then cover with Mozzarella cheese. Put back in the oven until cheese is melted thoroughly. (It can even brown a little.)Makes a big amount. Nancy Hoover RICE AND BEEF PORCUPINES 1 lb. ground beef '/a tsp. pepper 3 Tbsp. chopped onion I tsp.salt 1/2 c. rice Form in 10 or 12 balls. Brown in uncovered saucepan in 3 table- spoons fat. Add 2 cans tomato sauce and 1 cup water. Cover and sim- mer 45 to 50 minutes. Raymond Carpenter CROCK-POT PEPPER STEAK 2 lb. lean steak 1/2 tsp.garlic powder 2 green peppers,'/2-inch strips 1/2 tsp.salt 1 onion,chopped '/a tsp. pepper 1 Tbsp.beef bouillon mushrooms '/a c. soy sauce small amount flour Mix flour, salt and pepper. Coat meat. Add remaining ingredi- ents. Bake 8 to 10 hours on low or 3 to 4 hours on high. Janine Smith —36— MEATS & MAIN DISHES NO PEEK STEW 2 lb.beef stew meat,cut in 2 Tbsp.sugar one-inch pieces 2 Tbsp.tapioca' 4 carrots,sliced i c.tomato juice 4 medium potatoes,cut up salt to taste 2 stalks celery,sliced 1/4 tsp. pepper 2 medium onions,diced Mix ingredients. Bake 4 hours at 300°in a heavy,tightly covered casserole. Miss Margaret M. Marchello QUICK BEEF TERIYAKI 1 Tbsp.oil 1 c.red and green pepper strips 1 lb.beef chuck strips 2 c. bouillon 1 c.onion slices 1 1/2 c. Minute rice 1 garlic clove,minced 3 Tbsp.soy sauce 3/4 tsp ground ginger 2 Tbsp.sherry wine(optional).:.: - Heat oil and brown beef with onion and garlic. Add ginger,pep- per strips and bouillon and bring to a boil. Stir in remaining ingredi- ents;cover.;Remove from heat and let stand 5 minutes. Stir and serve. Camille Predmore STUFFED BEEF STEAK steak' seasoning breadcrumbs butter 1 egg 1 chopped onion Make a dressing as for roast chicken with breadcrumbs,melted butter, egg, onion and seasoning. Spread the dressing on the steak. Roll as for jellyroll'. Tie with a strong cord and bake as a roast beef. Make a gravy and serve. This is fine served cold, too. Mrs.Lila Rothermich Imo_ 373597 —37 - - r, MEATS & MAIN DISHES I BEEF AND BEAN ROLL-UPS 2 c.flour 2 tsp.baking powder 1/2 tsp. salt 114 c.butter/margarine 1/2 c.milk 1/4 c..molasses Meat Mixture: 1 to 2 lb.ground beef 1/2 c. molasses 2(1 lb.)cans pork and beans 1/4 c.catsup 2 to 4 Tbsp.instant minced onion or 1/2 to 1 c.finely chopped onion Prepare meat mixture;set aside (no need to sift flour; measure by lightly spooning into cup). In large mixing bowl, combine flour with baking powder and salt. Cut in butter until crumbly. Add milk and molasses;stir just until dough clings together. On lightly floured surface, knead dough 5 to 6 times. Roll out to 12 x 9-inch rectangle. - Spread 3/4 cup meat mixture over dough,starting with 12-inch slices. Pour remaining hot meat mixture into 12 x 8-inch or 13 x 9-inch(shal- low 2 or 3-quart) baking dish. Place biscuit slices on hot mixture in making dish, forming 3 rows or 4 biscuits each (to assure doneness, place biscuits on hot mixture). Bake at 400'for 20 to 25 minutes,until biscuits are browned and bean mixture is bubbly. _ Meat Mixture: In large'frypan,brown ground beef; drain. Add beans,onion,molasses and;catsup;,mix well. Bring mixture to a boil; remove from heat and cover to keep warm. Harriet W. Kiesinger Tompkins County Agricultural District Number Two encompasses all farm land in Enfield and was initially { established by resolution of the County Board of Representatives 26 June 1984. —38- MEATS & MAIN DISHES CHEESEBURGER PIE 1 c.Bisquick baking,mix 1 Tbsp.Worcestershire sauce or 1/4 c.milk or light cream - soy sauce 3/4 lb.ground beef 2 medium sliced tomatoes 1/2 c.chopped onion 2 eggs 1/2 tsp.salt - 1 c. shredded Cheddar cheese - - 1/4 tsp.pepper Heat oven to 375°. Mix baking mix and milk until soft dough forms. Gently smooth dough into ball on floured surface. Knead 5 times. Roll 2 inches larger than inverted 9-inch pie pan. Ease into pan and flute edges. Brown meat and onion in large skillet. Drain fat. Stir in salt, pepper, 2 tablespoons baking mix and:Worcestershire sauce. Mix and pour into shell. Arrange tomato slices on top. Beat eggs in bowl;add cheese. Spoon on top of pie evenly. Bake 30 minutes. Cut into wedges. Makes about 6 servings. Ana Kastenhuber SHIPWRECK 2 c.sliced potatoes 1 pt.tomatoes or 1 can tomato 1 c.onion,diced soup '/z c. uncooked rice salt i lb.hamburg, made into patties, pepper or i lb. hot dogs Put in casserole as listed above. Bake in covered casserole at 350' until done, about I ih hours. Neva Laue HAMBURG MEAT LOAF i lb.hamburg 1 big c. uncooked old fashioned a few stalks celery,cut fine oat flakes 1 onion,cut fine salt and pepper to taste 2 eggs 2 tsp.sage 1 pt.tomatoes Blend all ingredients thoroughly and bake slowly for 1 or more hours. "Bernice Tucker 373597 —39 MEATS & MAIN DISHES SWEDISH MEAT BALLS AND GRAVY 2 lb.ground beef 1 tsp. nutmeg 2 eggs, slightly beaten 1 c.chopped onions 3/4 c.flour 2 cans beef broth 1 c. milk 1/4 c.flour 1 tsp.salt 1 c.milk 1/4 tsp. pepper 2 Tbsp.steak sauce` Form balls 1 1/4 inches in diameter. In skillet, brown balls well on all sides with 1/cup butter or margarine. Put aside. Saute 1 cup chopped onions in same skillet as meat balls were browned in. Com- bine onions with 2 cans beef broth. Bring to boil and add meat balls. Simmer for 30 minutes. Remove meat balls from broth. To make gravy, thicken onion and beef broth with 1 cup milk and 1/4 cup flour. Season with 2`tablespoons steak sauce. Pour gravy over meat balls. Serves 8. Eva Boberg Krayniak VEGETABLE MEAT LOAF 1 egg '/4 tsp.salt 1 3/4 c.water '/a tsp.pepper i lb.ground beef I pkg.vegetable noodle soup Beat egg. Add remaining ingredients and mix. Put in greased pan and bake 1 1/z hours in 350' oven. Drain off fat after 1 hour. Serves 8. Lucille Teeter CHILI 4 c. red kidney beans 4 tsp.hot chili powder 2(10 3/4 oz.)cans tomato soup 8 tsp. regular chili powder 4 pt. homegrown tomatoes i tsp. black pepper 4 c.chopped onions 3 lb. ground chuck,cooked Cook until beans are done. Add water as needed or to get desired consistency. Jack Hubbell 40 — IMEATS & MAIN DISHES CANNED SWEET CHILI 51/2 lb.(101/2 c.)tomatoes 1 c.sugar 1 1/2 c.vinegar i Tbsp.onion salt 2 tsp.ground cloves 1/2 tsp.garlic powder 1 tsp.cinnamon f Tbsp.`salt i tsp.celery seed Boil ingredients 30 minutes, then can. Bonnie Townley CORNED BEEF 1 gal.water 1/2 oz.saltpeter 1 1/2 lb.salt 112 oz.soda 1/2 lb. brown sugar Add salt,brown sugar,saltpeter and soda to 1 gallon water. Boil together and slim; take off fire and cool. In 5 or 6 weeks, it will be ready to use. It takes 4 gallons water to cover 50 pounds meat. Lila Rothermich MEAT LOAF 1 1/2 lb. lean ground chuck 1 medium egg 2 to 3 shredded wheat biscuits 1 1/2 tsp.white pepper 1 Tbsp. instant onion powder 114 tsp.poultry seasoning 1'1/4 c.milk Mix together and bake 1 hour at 350°. Alice Tyler Four Enfield dairy farmers elected to participate in the 1986 United States Department of Agriculture Dairy' Termination Program eliminating 3,199,937 pounds of milk from the market. 373597 --41 i MEATS & MAIN DISHES BEEF 'N RICE CASSEROLE 1 1/2 lb. ground beef 1 c.raw Minute rice 1/2 c.finely chopped onion 1/8 tsp. garlic powder 1 small bay leaf 1/s tsp.thyme 1 tsp. salt 1/a tsp.oregano dash of pepper 4 sliced,stuffed olives 1 lb.can stewed tomatoes 3 slices American cheese 1 can cream of mushroom soup Brown beef and onion;drain fat. Stir in remaining ingredients, except olives and cheese. Bring mixture to boil;reduce heat. Cover and simmer 10 minutes. Stir occasionally. Place mixture in serving dish. Decorate with olives and triangles"of cheese. Donna Laue MEAT LOAF 31/2 c. hamburg 1/2 Tbsp. pepper 2 c.cracker crumbs 2 eggs 1 Tbsp.salt 2 c.milk or a little more Bake 1 1/2 hours. Anna Jones SLOPPY JOES 1 lb.ground chuck 1 Tbsp.vinegar 1 Tbsp.fat 1 tsp.salt 1 c.chopped onions '/a tsp.powder cloves 1 c.chopped green peppers 1 c.catsup 1 tsp.prepared mustard 6 to 8 hamburg buns Brown beef in fat. Add remaining ingredients, except buns. Cover. Simmer for 30 minutes. Spoon onto hamburger buns and serve. Yields 6 to S servings., Rhonda Connors —42— i MEATS & MAIN DISHES YLAMBURGER PIE 1 lb.ground beef 10 3/4 oz.can tomato soup 1/2 c.chopped onion - 5 hot'cooked potatoes 1/2 tsp.salt 1/2 c.warm milk dash of pepper 1 egg,beaten 16 oz.cut green beans,drained 1/2 c.shredded Cheddar cheese Brown beef and onion;season with salt and pepper. Add beans and soup;pour into 1 1/2-quart casserole. Mash hot potatoes with milk and egg. Spoon in mounds over meat mixture. Sprinkle potatoes with cheese. Bake at 350' for 25 minutes. Donna Laue YUlV W MEAT LOAF 2 lb.ground beef 1/4 c.onion 2/3 c.dry bread crumbs 1 tsp.salt 3/4 c.milk 1/8 tsp. pepper 2 eggs,slightly beaten Sauce: 1/2 c.catsup -1/4 tsp.nutmeg 1/2 c. brown sugar 1 tsp dry mustard Use 1/2 sauce in meat loaf mixture. Pour remainder over top. Bake at 400' for 45 to 60 minutes. Optional: Use Cheddar cheese. Linda Specht and Doris Specht Snow TEXAS HASH 2 lb.ground chuck 2 tsp.salt 2 medium onions,chopped 1 1/2 tsp.chili powder' 2 green peppers,chopped 2 tsp.Worcestershire sauce 2(1 lb.)cans tomatoes 1 c. raw grain rice Brown beef in skillet and drain off fat. Put all ingredients in slow cooker. Stir thoroughly. Cover and cook on slow 6 to 8 hours,then serve. Rhonda Connors 373597 — 43 - '.. MEATS & MAIN DISHES PORCUPINE MEAT BALLS 1 lb. hamburger i tsp. salt 1/2 c.rice(uncooked) I Tbsp.Worcestershire sauce 2 Tbsp. chopped green pepper 1/2 tsp.celery salt 1 Tbsp.finely chopped onion 1 clove finely chopped garlic 2 c.tomato juice 2 Tbsp.sugar 1/4 tsp.cinnamon Combine rice, hamburger, salt, green pepper and onion. Form into balls 1 to 1 1/2 inches in diameter. Combine tomato juice,sugar, cinnamon, garlic, celery salt and Worcestershire sauce in a baking dish. Drop meat balls into tomato mixture and cover. Bake at 350' for 1 1/2 hours. If you use instant rice,cook for 1 hour. Donna Laue GREEN PEPPER STEAK - 1 lb. beef chuck or round,fat '/a c.salad oil trimmed 1 c.onion, sliced 1/4 c. soy sauce 1 c. red orgreen pepper 1 1/2 tsp. grated fresh ginger or 1/2 2 stalks celery tsp. ground ginger 1 Tbsp.cornstarch 1 c.water 2 tomatoes,cut in wedges 1 clove garlic Cook beef in 1/3-inch strips. Combine soy sauce, garlic and gin- ger. Add beef. Toss and set aside. Heat oil in large frying pan. Add beef and toss,over high heat until browned. If meat is not tender,cover, and simmer for 30 to 40 minutes over low heat. Turn up heat and add vegetables. Toss until vegetables are tender-crisp, about 10 minutes. Mix cornstarch with water. Add to pan;stir and cook until thickened. Add tomatoes and heat through. Serves 4 Donna Laue The Christian Church of Enfield was constituted in 1821. -44 - I ' l MEATS & MAIN DISHES VEGETABLE MEAT PIE (5 Servings) 1 (8 oz.)can tomatoes 1/2 tsp.'salt(garlic) 1/4 c.finely chopped onions -1 small bay leaf,crushed 1 Tbsp.chopped green pepper dash of dried thyme,crushed 1 Tbsp. butter or margarine 1 beaten egg 1 lb.ground beef 1 (10 oz.)pkg.frozen mixed 1'c.soft bread crumbs(1 1/2 vegetables, slices) Cook and drain mixed vegetables. Drain tomatoes; reserve 1/i cup juice. Saute onions and green pepper in margarine until tender, not brown. Combine with beef, bread crumbs, seasonings and eggs. Add 1/z cup juice. Mix well. Press into 94nch pie plate, building up edges. Bake at 350°for'10 minutes. Season vegetables with garlic salt and pour into meat shell. Spoon tomatoes on top. Bake 20 minutes longer on cookie'sheet in case it overflows. Let cool about 5 minutes. Serves 5. Ana Kastenhuber BEEF PORCUPMES 1 1/2 lb.ground beef 2 qt.tomatoes '/a c. raw rice garlic 1/2 c.green pepper,diced salt to taste 1 medium onion,diced` pepper to taste In large bowl,mix well ground beef,rice,green pepper,onion and seasonings. Form into 1-inch balls. Roll in flour and place in`large pot. Add 2 quarts tomatoes. Stew slowly until done,about 11/z hours. Makes about 15 to 18 meatballs. Serve with mashed potatoes and corn. Serves 6 to 8. Note: Can be done in an hour but cooking longer gives a better flavor. These are also great when done in a crock-pot. Original recipe by Marge Salmela, Van Etten, New York. Emma Fitzpatrick 373597 — 45 MEATS & MAIN DISHES "PIKES PEAK" MEAT LOAF 1 lb. lean ground round i egg, slightly beaten 1 onion, finely chopped 1/2 tsp.salt 1 Tbsp.celery flakes 1/2 c.milk 1 c. bread crumbs 2 c. mashed potatoes Mix together all ingredients,except potatoes,until well blended. Place in greased Bundt pan (or spray on Pam). Bake at 375°-for 40 minutes. Invert on serving platter. Mound hot mashed potatoes in center cavity. Place dab of butter on top with sprig of parsley. Christie Sepos NIEAT_LOAF 1 1/2 lb.ground beef '/4 tsp.pepper 3/4 c.Oats(Uncooked' 1 c tomato juice 1/4 c. chopped onion 1 egg 1 1/2 tsp.salt Mix together and bake. Lucelia Weatherby The present town of Enfield in Tompkins County was once located in these counties: Albany, Tyron, Montegomery, Tioga, Onondaga, Cayuga and Seneca. -46 -