Recipes Included On This Page Boston Brown Bread 01 Boston Brown Bread 02 Boston Brown Bread 03 Bread Pudding Puff Bring-Along Italian Pasta Salad Butter Cake Bars Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Boston Brown Bread 01 Recipe By :Company's Coming - Breads by Jean Pare Serving Size : 1 Preparation Time :0:00 Categories : Breads - Quick Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cornmeal -- (500 ml) 1 1/2 cups all-purpose flour -- (375 ml) 1 teaspoon salt -- (5 ml) 1 cup buttermilk -- (250 ml) fresh or reconstituted from powder 1 cup mild molasses -- (250 ml) 1 teaspoon baking soda -- (5 ml) 2 teaspoons hot water -- (10 ml) 1 cup buttermilk -- (250 ml) fresh or reconstituted from powder Grease two 28-ounce (796ml) cans or 3 19-ounce (540ml) cans or 1 2-quart (2 L) casserole dish. Measure the cornmeal, flour and salt into a large bowl; stir. Add 1 cup of buttermilk and the molasses; mix well. Stir the baking soda into the hot water; add to the batter and mix well. Mix in the other cup of buttermilk. Pour the batter into the prepared containers filling 2/3 full. Cover with foil and tie with a string. Place the containers into a steamer and fill with boiling water to halfway up the sides of the containers. Cover and return the water to a boil. Steam for 2 hours, replacing the boiling water as necessary to keep the level up. Remove the containers from the water; let stand 5 minutes before removing the bread. Serve sliced, either warm or cold. From Breads, a book in the Company's Coming series by Jean Pare; 1996; ISBN 1-895455-09-X. Published and distributed by Company's Coming Publishing Limited, Box 8037, Station "F", Edmonton, Alberta, Canada T6H 4N9. MC formatted and posted on Fareshare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Boston Brown Bread 02 Recipe By :The United States Regional Cookbook; 1947 ed. Serving Size : 1 Preparation Time :0:00 Categories : Breads - Quick Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 1 cup graham flour -- (whole-wheat flour) 1 cup rye meal 1 teaspoon baking soda 1 teaspoon salt 3/4 cup molasses 1 1/2 cups sour milk -- or buttermilk Place rounds of greased paper in bottom of three 1-pound baking powder cans; grease the sides of the cans. Mix and sift dry ingredients; stir in the remaining ingredients. Pour the batter into the prepared cans, filling them 2/3 full. Place the cans on a rack in a large kettle; add warm water to half the height of the mold. Cover the kettle and let the water come to a boil. Boil gently from 1 to 2 hours or until well done. More boiling water may have to be added from time to time. Just before they are done heat the oven to 400F. Uncover the cans and place in a hot oven for a few minutes to dry the top. Remove from the cans immediately. Serve hot with Boston baked beans. Raisin Brown Bread: Add 1 cup raisins dredged with flour to the recipe. Makes 3 loaves. From the New England Cook Book section of The United States Regional Cook Book; 1947 edition; published by Culinary Arts Institute, Chicago. MC formatted and posted on Fareshare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Boston Brown Bread 03 Recipe By :American Cooking: New England from Time-Life Books Serving Size : 1 Preparation Time :0:00 Categories : Breads - Quick Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups buttermilk 3/4 cup dark molasses 3/4 cup seedless raisins 1 cup rye flour 1 cup whole-wheat flour -- or graham flour 1 cup yellow cornmeal 3/4 teaspoon baking soda 1 teaspoon salt 1 tablespoon butter -- softened Thoroughly wash and dry two empty 2 1/2-cup (No.2) tin cans. Spread the softened butter over the bottoms and sides of the cans. Put the buttermilk and molasses in a deep bowl and beat together vigorously with a spoon. Stir in the raisins. Combine the rye flour, whole-wheat or graham flour, cornmeal, baking soda and salt; sift them into the buttermilk mixture 1 cup at a time, stirring well after each addition. Pour the batter into the prepared cans, dividing it evenly between them. The batter should fill each can to within about 1 inch of the top. Cover each can loosely with a circle of buttered wax paper and then with a larger circle of heavy-duty aluminum foil. The foil should be puffed like the top of a French chef's hat, allowing an inch of space above the top edge of the can so the batter can rise as it is steamed. Tie the wax paper and foil in place with string. Stand the cans on a rack set in a large pot and pour in enough boiling water to come about 3/4 of the way up the sides of the cans. Return the water to a boil over high heat, cover the pot tightly and reduce the heat to low. Steam the bread for 2 hours and 15 minutes. Remove the foil and paper from the cans at once; turn the bread out on a heated platter if you plan to serve it immediately. Otherwise you can leave the bread in the cans with the foil and paper in place and steam it for 10 to 15 minutes to reheat the loaves before you serve them. Steamed loaves, with covers in place, can safely be kept in the refrigerator for a week to 10 days (according to the cookbook). Makes two 5 1/2- x 3-inch cylindrical loaves. From American Cooking: New England in the Time-Life Foods of the World series; revised 1971 ed. MC formatted and posted on Fareshare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Pudding Puff Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Pudding Desserts Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 egg whites 6 egg yolks 2 Tbs. sugar 1/2 tsp. ground cinnamon 1/4 teaspoon ground cinnamon Lemon Cream (recipe follows) 3 packed cups bread pudding -- at room temperature 3/4 tsp. Ronald Reginald's Pure Vanilla Extract 3/4 tsp. Ronald Reginald's Vanilla Bean Marinade In a large bowl of an electric mixer, beat the egg whites until stiff peaks form; set aside. In a large mixing bowl combine the bread pudding, egg yolks, sugar, vanilla, cinnamon, and nutmeg, blending well with a spoon. Gradually fold the egg whites into the pudding mixture until well-mixed. Spoon mixture into 8 individual oven-proof ramekins. Place ramekins on a cookie sheet and bake at 425 degrees until browned and puffy, about 15 to 20 minutes. Carefully remove cookie sheet from oven (so that soufflés don't fall) and set aside to cool. Make the Lemon Cream and serve immediately. To serve, spoon about 2 tablespoons of the cream mixture on each soufflé, using the spoon to break holes in the surface of each soufflé. Serve any remaining cream mixture in a bowl on the table. Lemon Cream: 1/4 cup sour cream 1/4 cup sugar 1/2 cup heavy cream 1 Tbs. plus 1 tsp. lemon juice 1 tsp. Ronald Reginald's Pure Vanilla Extract or 1/2 tsp. Ronald Reginald's Vanilla Bean Marinade In a large bowl of an electric mixer, beat the sour cream and lemon juice until smooth. Add the sugar and vanilla and continue beating about one minute. Add the cream and continue beating about one minute more. Makes about 1 1/2 cups. This is a great dish to use up leftover bread pudding. Make the pudding ahead of time and bring to room temperature before using. K-Paul's Louisiana Kitchen (Chef Paul Prudhomme) >From http://www.ronaldreginalds.com/ Posted on FareShare 6-2000 by Fawcett <fawcett@ols-inc.com> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bring-Along Italian Pasta Salad Recipe By :www.homearts.com/kraft/home3.html Serving Size : 8 Preparation Time :0:00 Categories : Cheese Pasta and Noodles Salads Sausage Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces shell pasta -- cooked and drained 16 ounces Italian salad dressing -- low calorie 1 cup chopped green bell pepper 1 cup sliced black olives -- pitted 1 cup sliced pepperoni 1/2 cup grated parmesan cheese 2 teaspoons dried oregano MIX all ingredients. Refrigerate. Makes 8 servings. Try: KRAFT Zesty Italian Dressing, Kraft Parmesan cheese Posted to RecipeLu List by "Diane Geary" <diane@keyway.net> on Mar 15, 1998. Contributed to FareShare 6-2000 by Sandy <rwwest@execnet.net> S(From): "Contributed to FareShare 6-2000 by Sandy <rwwest@execnet.net>" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butter Cake Bars Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cakes Cream Cheese Desserts Using Prepared Cake Mix Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 ounce pkg. cake mix 1/2 cup butter -- melted 1 pound powdered sugar 4 eggs -- divided use 1 package cream cheese -- (8 ounce) 1/2 cup pecans -- chopped Mix together cake mix, 2 eggs and melted butter. Pour into greased 9 x 12 inch pan. Sift sugar and set aside 1/4 cup. With electric mixer, mix until smooth the cream cheese, 2 eggs, and sugar. Spread over cake mixture in pan. Sprinkle with nuts. Bake at 350 degrees for 35-40 minutes. The center will be soft when done baking. Do not overbake. Cool, and sprinkle remaining 1/4 cup sugar over the top. Cut into bars. Source : Dana Delights, (Dana Hall School) printed by Eastern Press, Inc., New Haven, CT Contributed to FareShare 6-2000 by Susan <sbradley@nni.com> - - - - - - - - - - - - - - - - - - -

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