Cooking and Eating Party recipes

[metawidget]

We hosted a cooking and eating party in honour of the previous owner of our house, who left behind a box of handwritten and clipped recipes. For posterity (because I don't trust Facebook to keep the event around forever, and because not everyone here is on Facebook), here are the recipes that got made and eaten. They're all copied verbatim in English, French or something in-between.

Wheat germ muffins

Made by foms, who added the dates and did one mega-muffin in a round cake pan, and who might add a bit more oil for moisture next time.

1 1/4 c.

sifted all-purpose flour

4 tsp.

baking powder

1/2 tsp.

salt

1/4 c.

sugar

1/4 c.

skim milk powder

3/4 c.

fresh wheat germ

1

egg

1/3 c.

salad oil

1 c.

water

1/4 tsp.

vanilla

Sift together the sifted flour, baking powder, salt, sugar and skim milk powder. When sifted add wheat germ. In beater bowl beat egg and oil to mix then add water and vanilla. Add dry ingredients all at once and beat to barely blend. Muffin batter should be lumpy.

Butter twelve 2 1/2" muffin cups and spoon in batter to 7/8 fill. Bake at 400 deg. Fahr. about 15 to 20 minutes. Serve hot in napkin-lined muffin basket. If desired, add 2/3 cup raisins or moist chopped dates.

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Aubergines + tomate à la Provençale

Interpreted and made by Marlene and Marc — it reheats well, too!

à manger froid ou tiède

2

aubergines (n'est pas 1 légume gras)

1 1/2 tasses

huile

8

tomates rouges rondes pellées

persil

sel

pâte de tomate

• coupez aubergines en tranches sur longeur
• frire dans huile chaude pour les faire dorer et saler
• faire égoutter
• faire cuire tomates dans l'huile et saler après cuites
• ajoutez persil et ail
• mettre sur les aubergines
• dans plat qui va au four mettre des aubergines

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Potatoes Pancake

Made by Sara and J-F; I think they snuck some garlic powder in there!

6

patates cuites avec pelure trouie

1peu

de lait

3

oeufs

1 peu

farine

sel et poivre

4 c. à table

crême

• Tout fait dans blender
• Mettre dans fridge
• Faire des patties
• Frire dans huile au beurre

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Tapioca with Hard Sauce

Also made by Sara and J-F. The hard sauce was very tasty and made with brandy. The cooked apples were mellow and tender like pears.

In the top of a double boiler, stir together 1/3 cup quick-cooking tapioca, 1/2 cup sugar, 1/4 teaspoon salt and when they are mixed stirin two cupsboiling water over direct heat till boiling. Transfer to double boiler and cook covered 10 minutes till tapioca is clear.

Pare and core 4 apples and cut into quarters Cook until barely tender and add to tapioca.

Hard Sauce

Cream 1/4 cup butter with 3/4 cup brown sugar. Add 2 tablespoons cream, then 1 teaspoon sherry or brandy. Sprinkle with nutmeg and chill.

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Boeuf en Casserole

I figured Alan might want something with bacon. This had a delicious bacon-y aroma as it simmered on the stove.

1 - 1.5 livre

de boeuf a boullir

2 tranches

de bacon

1/4 tasse

de farine tout usage

assaisonnement au gout

2 c. a table

de saindoux

4

petites carottes

4

pommes de terre moyennes

1 c. a the

de moutarde préparée

2/3 tasse

de bouiilon de boeuf

3/4 tasse

de pois verts cuits ou de mais en grains

4-8

oignons marinés

1. Couper la viande en cubes, hacher le bacon.
2. Rouler la viande dans la farine assaisonée.
3. Faire fondre le saindoux et y faire revenir la viande et le bacon pendant quelques minutes.
4. Deposer le tout dans un plat allant au four. Ajouter les carottes, les pommes de terre pelées et coupees en quatreet la moutarde melangée avec le bouillon.
5. Fermer hermétiquement et cuire au four (325-350 F) pendant 1.5 heure.
6. Ajouter les pois verts et les oignons marinés et cuire pendant 30 minutes de plus

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Œufs à la sauce aux câpres

Elizabeth and I made these. The sauce is pinker than in the picture on the card. Beware the potato requirement that isn't in the ingredient list (or the parsley requirement that's only really if you remember the potatoes)! We had leftover sauce; there may have to be eggs Benedict-ish tomorrow.

6

œfs durs

4 c. à table

de beurre

1/4 t.

de farine

2 t.

de lait

1 c. à table

de moutarde en poudre

3 c. à table

de câpres

1/2 c. à thé

de sucre

1/2 c. à thé

de paprika

1 c. à thé

de sel

2 c. à table

de kirsch

Persil

Chauffer le beurre. Ajouter la farine, puis le lait chaud. Laisser bouillir 3 minutes. Incorpores la moutarde, les câpres, le sucre, le paprika, le sel et le kirsch. Déposer les œfs dures, coupés en deux, dans un plat de service. Couvrir de sauce. Servir avec des pommes de terre cuites à l'eau, passées dans le beurre et roulées dans le persil.

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It was a fun evening, with eight kids at its peak, and lots of food, conversation and basically managed chaos. I think we may have to do it again; the recipe box has lots more for another round.

Comments

[popelaksmi]

What an adventure! Sounds like so much fun!

If possible, I would enjoy participating next time.

I am always up for a food adventure and a food adventure/ party/ social just sounds like it would be amazing. :)

[metawidget]

We're thinking of another one, either with the box of clippings we have, or from my great grandmother's cookbook. I'll make sure you're on the guest list!

[popelaksmi]

Thanks very kind of you. :)

[foms.livejournal.com]

Did I miss a kid?

[cjmr.livejournal.com]

I can manage the ingredient lists in French, but not the cooking directions...

[metawidget]

Maybe I double-counted one :)

[foms.livejournal.com]

They were moving so fast.