I apologize for the lack of images here, but I had no time to cook yesterday. I wound up eating cold leftovers for dinner, and sharing in someone else’s birthday cake for dessert. Â So, how about an untested recipe or two?
Autumn is upon us, or at least it’s trying in this neck of the woods. Our forecast high today was only 55Â°F, but we should be back in the mid-80s this weekend. As we get ready for the cooler weather, let’s pull a few tasty-sounding warm recipes from Portable Electric Cookery (1970). If you make any of these, please let us know how it turned out!
3 tbs melted butter
1 tbs sugar
1Â½ tsp salt
1â…“ cups milk, scalded
Â¼-slice small onion
1Â½ cups whole kernel corn
Butter a 2-quart casserole. Put eggs into blender, cover, process at Stir until beaten. Add remaining ingredients; cover, process at Whip only until corn is thoroughly mixed into batter. Pour into casserole. Bake 1 hour 10 minutes in preheated 350Â°F oven.
Pennsylvania Red Cabbage
1 medium head red cabbage, chopped
Â½Â tsp caraway seeds
Â½ cup vinegar
Â½ cup brown sugar
1Â½ tsp salt
2 medium apples, cored and quartered
2 tbs salad oil or bacon drippings
Put cabbage and caraway seeds in saucepan. Put Â½ cup water and the remaining ingredients into blender. Cover and process at Chop until apples are coarsely chopped. Pour over cabbage. Cover and simmer 1 hour.
Â½ tsp salt
1 tsp vanilla
1 cup sugar
3 cups finely ground Brazil nuts, pecans or walnuts
Preheat oven to 325Â°F. Â Put eggs, salt and vanilla into large mixer bowl. Beat on high (10) for 2 minutes. Beat in sugar gradually, beating 1 minute. Add nuts, blend in on low (1). Drop by small teaspoonfulls onto well-greased and floured cookie sheet, pushing batter off spoon with rubber scraper. Bake about 10 minutes. Cool a few seconds, but remove while soft.
(ED NOTE: This recipe seems more similar to one for macarons than for macaroons, but that it contains egg yolks is curious indeed.)