594 old uses Recipes

pecan pies of today bare little resemblance to their 19th-century inspiration. could we recreate a traditional pecan pie without using modern day, processed corn syrup here s what we discovered, test kitchen discoveries, many traditional syrups (cane, sorghum) produced a great pie, but we had to mail away for them. in the end, combining maple syrup with brown sugar and molasses replicated the old-fashioned versions perfectly., start the pie at 450 degrees and then drop down the temperature to 325 degrees to ensure the bottom crust is crisp and golden brown., if you don tsp let your pie completely cool , the filling won tsp firm to the proper consistency and the pie won tsp slice nicely., a last-minute addition of cream yielded a welcome custardy transformation to the filling. this also made the filling looser; a problem easily solved by adding extra egg yolks., toasting the nuts before they went into the pie gave them enough crunch and flavor to hold their own in the filling., move over , karo, before cloying karo syrup monopolized the market , pies were made with many other, less processed types of syrup, including sorghum (made from a cereal grass) and cane (made from the boiled-down juice of the sugarcane plant). these syrups still exist, and you can mail-serving them, but otherwise you ll probably need to travel to places like louisiana or kentucky to find them. we tasted a range of such syrups, including steen s 100% pure cane syrup and townsend s sweet sorghum, then tried to duplicate their complex flavors from products we could buy at the supermarket. in the end, a combination of three ordinary sweeteners created an old-fashioned flavor that easily bested karo.

buttermilk, hot sauce (i used 3 to 4 drops ), old bay seasoning, boneless skinless chicken breasts, pounded thin for even cooking, flour, old bay seasoning, ground black pepper, egg, beaten, milk, vegetable oil, old bay seasoning

vanilla ice cream (i use vanilla) or 2 cups chocolate ice cream (i use vanilla), milk, chocolate syrup

baby back rib racks (about), onion, peeled and quartered, garlic cloves, peeled and smashed, old bay seasoning, brown sugar, your favorite barbecue sauce (i use sweet baby ray s)

potatoes diced, carrot diced ( i use about a 1 1/2 cup diced baby carrots), onion diced, water, cubes chicken bouillon (or use 5 cups fresh chicken stock), parsley, minced garlic, evaporated milk (add at end)

stewing beef, vegetable oil, water, worcestershire sauce, garlic clove, minced, bay leaf (i use 2), onion, sliced, salt, sugar, pepper, paprika, ground allspice or 1 dash clove, carrots, sliced (i use baby carrots), red potatoes, quartered, celery ribs, chopped (i omit this), cornstarch

shallots, peeled and diced fine, tomato juice (i use low-salt v-8), extra virgin olive oil, good quailty red wine vinegar, two or three dashes of tobasco sauce, dried dill, lemon pepper, salt (i use sea and i taste after whisking on a lettuce leaf ala sara moulton to see if there is enough), hard cooked eggs chopped quite fine

half-and-half, eggs, white sugar (i use splenda blend ), all-purpose flour (or use cornstarch), salt, marshmallow, flaked coconut, toasted, vanilla extract, pie crusts, baked, heavy whipped cream, powdered sugar, vanilla, flaked coconut

ground beef, lipton onion soup mix, worcestershire sauce, water, rolls (i like to use a hearty kaiser roll, but use your favorite), olive oil, iceberg lettuce, cheddar cheese (i use an aged sliced cheddar, i just get exactly what i need right from the deli and ask them to sli), onion rings (3 per burger, i used a bag of frozen ore ida brand frozen fried rings and cooked according to ), mayonnaise (no miracle whip), jalapenos , ribs and seeds removed and fine chopped (use 1 if you don tsp like heat), barbecue sauce (any brand, just plain ), bacon, fine chopped (after it is cooked)

butter (margarine ok but is best), eggs, milk (i use 1%), all-purpose flour, granulated sugar, ground nutmeg (it sounds like a lot but try it before you change the amount)

refrigerated sugar cookie dough (or 2 cups homemade cookie dough), cream cheese, softened (i use light ), sugar, lemon juice, fresh blueberries, fresh strawberries , cut into quarters lengthwise

unbleached pastry flour (i used all-purpose) or 2 cups all-purpose flour (i used all-purpose), sugar, salt, baking powder, unsalted butter, whole milk

cream cheese, kraft old english cheese (look for it by the velveeta), crabmeat, drained, sliced green onion (i use 4)

all-purpose flour, splenda sugar substitute, cinnamon, salt, nutmeg (less if grating your own), vanilla extract, eggs, beaten (it is okay to use egg beaters here), low-fat milk (bring almost to boiling point) or 3 cups 2% , scalded (bring almost to boiling point), bread, cubes (i use day old italian bread leftovers), raisins (optional) or 1/2 cup dates (optional), butter or 2 tbsp margarine

vegetable oil, chopped onion, chopped bell pepper (either green or red or you can use any type pepper), sliced mushrooms (can be any type of shrooms, i find standard supermarket button mushrooms work well), water, barley, rinsed (i use pearled barley), salt, black pepper (preferably freshly ground )

red potatoes (cooked until fork tender and cooled slightly then chopped), hard-cooked eggs (peeled and chopped ), green onions, chopped, yellow onion, finely chopped, stalks celery, finely diced, eggs, white sugar, cornstarch, seasoning salt (or use 1/2 tsp white salt), cider vinegar, milk, prepared yellow mustard, butter, black pepper (or to taste), garlic powder (if you are a garlic-lover then use 1 teaspoon), mayonnaise (can use up to 2 cups)

sugar, divided, heaping tbsp. flour (or 4, to be safe), eggs, separated, milk (i use 1 can evaporated , and add regular to make the 2 cups), vanilla, pie crust, baked

sugar (i use splenda blend ), cocoa, salt, butter, evaporated milk (or use half-and-half ), vanilla extract