Nancy’s Kitchen

Richard and I were introduced to this recipe when Beth’s mom fixed it for us back when she & Bob lived in the beach house at Sandbridge. I got a fresh chicken on sale the other day, so I fixed this for Richard and myself today. Ahhhhh….

Wear an apron as this is an especially messy marinade and may stain clothing.
Mix all ingredients together and put in large bowl. Add frozen (or thawed) chicken and let sit overnight in refrigerator.

Note: c = cup, Tbsp = tablespoon

1/4 c dark brown sugar
1/4 c soy sauce
1/4 c molasses
2 Tbsp sesame oil (I used safflower, as I had no sesame on hand)
2 Tbsp vinegar
1 Tbsp sweet basil (I used “Mediterranean Basil” which smelled light & sweet)
1 Tbsp ground ginger
4 cloves minced or pressed garlic
3 c water

Before roasting, stuff chicken with a raw onion. Tie legs, wings and neck flap closed.
Put in a shallow roasting pan and bake uncovered at 400º for 1 3/4 to 2 1/2 hours (for 4-5 lb. bird).
Baste occasionally with marinade or with pan drippings.
About 3/4 of the way through baking, clip ties, baste, and continue cooking until bird is completely done. Chicken is done when legs move freely.
Remove chicken from roasting pan and place on platter to cool about 1/2 hour before slicing.

Hi!
I prepared a recipe for dinner tonight from a cookbook my mother-in-law gave me early in our marriage (some 35+ years ago!). I’ve not prepared it before, but Richard said, “I’ve not eaten this for years! My mom used to make this.”

So, I’ll give you the recipe, from the 1961 edition of the Better Homes & Gardens Casserole Cook Book.

Deviled Egg - Ham Casserole

Deviled Eggs:
6 hard-cooked eggs
1/4 cup mayonnaise
1 teaspoon prepared mustard
(1/2 tsp salt - did not use this & it was plenty salty without it)
dash pepper

White sauce:
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup shredded process cheese
1 cup diced cooked ham
1 cup frozen peas, broken up (I used frozen corn)
1/2 cup dry bread crumbs
2 Tablespoons butter, melted

Devilled Eggs: Halve eggs. Remove yolks, mash with next 4 ingredients; refill whites. Arrange eggs in ungreased baking dish (10″ x 6″ x 1 1/2″ - I used 9″ round x 1 1/2″).

Sauce: Melt butter; blend in flour. Gradually stir in milk; cook and stir till thick. Sir in cheeese, ham and peas. Pour over eggs. Combine crumbs and butter; sprinkle over.

Bake at 375º for 15 minutes.
Makes 4-6 servings.

Potential adaptations:

I think this would be good with some curry.

Use chipped beef instead of ham.

Also, serve with hot, buttered toast and fruit.

Richard & I recently visited our friend and brother, Carlos Jiménez and his wife, Lissette, and their four children (Carla, Nehemias, Benjamin, & Juan Carlos). We had a lovely week-end with them. One evening, Lissette made the most wonderful warm punch! Here is the recipe, but of course you have to add a large measure of Love to make it really taste just right!!

In a large pot, covered with water, cook:

3 apples, cut in half

2 pieces of ginger root, cut in half length-wise

5 or 6 sticks of cinnamon

Cook until apples are soft but still together, and cinnamon sticks are unwinding.

Pour liquid into warm mugs. Squeeze 1/2 a lime into each mug, and sweeten to taste… about 1 large tablespoon of honey. Stir well and serve steamy-hot.

Mmmmmmm…… Thanks, Lissette!

This is my favorite frosting recipe, and it’s easy! Butter & cream make this frosting especially smooth and delicious, although I do use milk. NOTE: 1/2 recipe is plenty for a 9″x 13″ sheet cake.

Melt over low heat in a small heavy pan

1/4 cup butter

Remove from the heat. Add

1/4 cup cream or milk.

Beat in

confectioners’ sugar

until thick enough to spread. Beat until smooth.

Flavor with

vanilla extract

Variations:

Chocolate: Stir in dutch cocoa to taste, or melt 1 ounce unsweeted chocolate over low heat with the butter.

Orange: Use orange juice as the liquid. Stir in an egg yolk for brighter color and smoothness.

This, too, is one of my mom’s recipes. This is one of my favorites!

Ingredients:
3 cups sugar
1/2 cup evaporated milk or 1 cup milk
1 tsp vanilla extract
1 cup chopped pecans
1 cup chopped dates

Boil sugar and milk to 236º (soft-ball stage)
Add vanilla extract, nuts, and dates
Cool slightly (5 minutes)
Beat till stiff
Shape into roll in wax paper
Regrigerate for AT LEAST 2 Hours
Slice and serve cold.

Double recipe can be made in 4-quart pot.
Coconut can be substituted for a portion of the dates

I got this recipe from my mom, Peggy Ward, as I did Mrs. Zapata’s Pralines. These, too, are a favorite Christmas candy. BE SURE TO READ the recipe all the way through before beginning!

Make fondant several days in advance. Stuff dates with fondant and dust with powdered sugar.

Fondant:
2 cups sugar
2 Tbsp light corn syrup (or 1/8 tsp cream of tartar - she used syrup)
1 1/2 cup boiling water

Cook ingredients in deep, 2-quart saucepan. Stir over low heat until surgar dissolves, then bring to boiling. Cover and cook 3 minutes; uncover and cook, WITHOUT SITRRING, to soft-ball stage (238º).

Wipe sugar crystals from sides of pan several times during cooking with fork wrapped in damp cloth.

Immediately pour on platter or porcelain table top rinsed with very cold water. Do NOT scrape pan. cool until fondant feels only slightly warm to touch; do not move during cooling.

Scrape fondant from edge of platter toward center with spatula or wooden spoon. Work with spatula until creamy and stiff, then knead until smooth and free from lumps. If very stiff, knead only a small amount at a time. Wrap in waxed paper and place in covered container to ripen at least 24 hours. May be kept in refrigerator 3-4 weeks.

Shape into 1″ x 1/4″ cylinders.
Stuff pitted dates.
Fondant may be dipped in chocolate.

My Grandmother Scott worked in a Mexican Mission in Dallas, and her Mexican interpreter and co-teacher was Mrs. Zapata.  I met her or her children once. These are Mrs. Zapata’s wonderful pralines with my mom’s comments. Mother liked to make these at Christmas time. Maybe I’ll try to make them this year. I have a candy thermometer now. BE SURE TO READ the recipe all the way through before beginning.

Ingredients:
2 1/2 cups evaporated milk
5 cups sugar
1 tsp. cinnamon
1/2 stick butter or margerine
1 tsp. vanilla extract

Mix (except for the vanilla) and start cooking as you would fondant (see Stuffed Dates).
Cook to soft ball stage (236�)
Remove from heat — cool 1 minute.
Add 1 tsp. vanilla extract
Beat with electric beater till creamy.
Pour by spoonfuls over whole pecans (2 or 3 in each piece)

“I put large sheet of heavy-duty aluminum foil on the cabinet. Arrange pecans on it while candy is cooking, then it is easy to remove candy even if it is a little soft or a little hard.

“It takes a LONG time for this to cook - when it gets thick you should control heat to keep a very slow boil and stir the bottom slowly but frequently. It burns easily. The more you stir, the grainier it gets, but you have to stir to prevent burning.

“Good luck -
“Sugar is pretty expensive for experimenting and this goes wrong easily. It takes practice.”

This is a “recipe” I received from a friend when I got married (1968). I know times have changed, but people have not, so I figure this is just good advice for interpersonal relations!!

“Preserving a Husband”

Some women keep their husbands constantly in hot water; others freeze them; a goodly number roast them; a few just put them in a stew; others keep them in a pickle. It cannot be supposed than any husband will be a good man aged this way, but they are really delicious when properly treated.

Don’t keep him in a kettle by force, as he will stay there himself if proper care is taken. If he should splutter and fizz, don’t be anxious, some husbands do this. add a little sugar in the form of what confectioners call “kisses”, but no vinegar or pepper on any account.

A little spice improves him, but it must be used with judgement. Do not try him with something sharp to see if he is becoming tender. Stir him gently awhile lest he lie too long in the kettle and become flat and tasteless.

If you follow these directions, you will find him very degestible, aggreeing nicely with you, and he will keep as long as you want him. …It’s worth trying, isn’t it?

This dish is a generational tradition in my family, and we all love it!!

Ingredients:
2 boxes (3oz each) Black Cherry jello (9 boxes)
2 cups cherry juice heated (9 cups )
10 oz Coca Cola (45 oz)
2 cans drained dark sweet cherries (9 cans)
cream cheese
mayonnaise
chopped nuts

mix the jello with the heated cherry juice (drained from the cans)
add the coke
add the cherries
chill

Make cream cheese balls & add before jello is set:
soften the cheese with a little mayonnaise
mix in chopped pecans or other nuts
roll into 1″ diameter balls
Add before jello is set
Finish chilling until well set.

Back in college, our friends Ed & Cle Dunstan invited us over for dinner. Cle made fried apples, and they were SOOO GOOD!!! I got her recipe (which I couldn’t find tonight). I don’t measure the ingredients, just sort of play it by taste! Here’s how I make them now. I use Macintosh or Rome apples. A tarter apple makes a better dish with lots of good apple flavor!

Melt a little butter in a cast iron (or other heavy-metal) skillet.
Melt in brown sugar, cinnamon, and a bit of nutmeg. Add enough water to cover the bottom of the skillet.
Add cored, sliced apples (skins or not, your preference, but leaving skins on gives a nice pink color to it)
Stir to get the butter/sugar mix in contact with all the apples.
Cover and simmer, stirring occasionally, until apples are tender.
Serve warm with dinner.
Left-overs can be refrigerated and served warmed or cold.