Dressing or Stuffing for Fowls (TAC)

For and eight or ten pound turkey, cut the brown crust from slices or pieces of stale bread until you have as much as the inside of a pound loaf; put it into a suitable dish, and pour tepid water (not warm for that makes it heavy) over it; let it stand one minute, as it soaks very quickly. Now take up a handful at a time and squeeze it hard and dry with both hands, placing it, as you go along, in another dish; this process makes it very light. When all is pressed dry, toss it all up lightly through your fingers; now add pepper, salt-- about a teaspoonful of powdered summer savory, the same amount of sage, or the green herb minced fine; add half a cup of melted butter, and a beaten egg, or not. A little chopped sausage in turkey dressing is considered by some an improvement, when well incorporated with the other ingredients. For geese and ducks the stuffing may be made the same as for turkey with the addition of a few slices of onion chopped fine.

OYSTER DRESSING OR STUFFING

This is made with the same ingredients as above, with the exception of half a can of oysters drained, and slightly chopped and added to the rest. This is used mostly with boiled turkey and chicken, and the remainder of the can of oysters used to make an oyster sauce to be poured over the turkey when served; served generally in a separate dish, to be dipped out as a person desires.
These recipes were obtained from an old colored cook; who was famous for his fine dressings for fowls, fish and meats, and his advice was, always soak the stale bread, either in milk or water, when used for stuffing or for puddings, as they were much lighter. Hot liquid makes them heavy.

Tomato Soup Cake

CAKE

1 & 3/4 Cup Flour

1 Cup Sugar

3 tsp Baking Powder

1/2 tsp each: Cinnamon, Ground Cloves and Nutmeg

1/2 Cup Crisco

1 Can Campbell's Tomato Soup

2 Eggs

1 Cup Raisins, Candied Fruit or Prepared Mincemeat (My aunt omitted that stuff)

1 Cup Chopped Nuts

Cream Crisco and Sugar.

Mix soup with the eggs. 

Mix flour with spices.

Now mix the flour mixture into the Crisco mixture alternately with the soup mixture until smooth.

Add the fruit and nuts last. 

Grease and flour a 9" tube pan. 

Preheat oven to 350 degrees.

Pour batter into pan and bake 1 & 1/4 hours or until done. Let col in pan 10 mins.

FROSTING

3 OZ Cream Cheese

2 & 1/2 Cups 10X Sugar

1 Tb Milk

1/2 tsp Vanilla (I would use 1 tsp)

Mix well but add the milk last if it's too thick.

NOTE: I would add 1/4 tsp salt to the recipe. 

NOTE: I personally don't like the after taste of too much Baking Powder in a cake recipe, and would rather use 1 tsp and add 1 tsp Baking Soda, but I don't know if this would affect the rising of the cake. Maybe I could add a tsp of vinegar? It needs an acid to react with the baking soda. 

Recipe Notebook

I keep a wide ruled notebook by the PC to write down recipes I find online, that way they are all together. I don't have ink in my printer and I haven't for a few years, but even if I did I would still write them down.

Mom's Glop

Small Container Large Curd Cottage Cheese

3 OZ package Orange Jello

15 OZ can Mardarin Oranges- drained

15 OZ Can Pineapple Chunks- drained

1 small Jar Maraschino Cherries- drained

1 small container Cool Whip

Mix the cottage cheese and jello, stir well, add the drained fruit and fold in the Cool Whip.
Refrigerate until served.

Since mom passed away last December relatives have been asking for her GLOP recipe, because they probably miss eating at at family functions and church dinners.

Venison Stew

I'm so grateful that I live in NEPA, and a few of my brother-in-laws hunt every year. My sister gave our father a venison roast and asked me to cook it for him since I only work part-time. So finally a month later I thawed it out and made a stew with it using my trusty pressure cooker.  I grew up watching mom cook meals in her pressure cooker, so I'm not afraid of them like my one sister is. (Where did her fear come from anyway? Mom's pressure cooker never blew up!) I'm on my second Presto Pressure Cooker by the way. 
I first removed all the silver skin from the meat then cut it in small cubes under an inch square. I browned the venison well in oil in the pressure cooker, like mom always did. Then I cooked it in the pressure cooker on low setting for 20 minutes along with Better Than Bouillon Beef base and water a cup of onions and 1/2 cup of celery.
Then I brought down the pressure under cold running water to open the lid and added 4 large carrots cut in chunks and 4 large potatoes cut in roughly the same size. Then I cooked them in the pressure cooker under low pressure for 5 minutes (4 minutes would have been better), before thickening the broth with oil-rue instead of butter rue or flour and water. I also added salt, pepper and SEASON ALL to flavor it up. I hope mom approved (in Heaven)

Cocoa and Toast

I had my traditional "Cocoa and Toast" for breakfast today. This is a breakfast I ate for all of my childhood. Every morning before school I usually had this wonderful breakfast. I've improved on it a lot since the days mom made her own Hot Cocoa Mix which we added boiling hot water to.
Here's my hot cocoa recipe which I got off the Hershey's can and tweaked it for a larger mug:
1 Can Evaporated Milk
1/2 Cup Water
2 TB Hershey's Cocoa
3 TB Sugar
1/4 tsp Vanilla
Mix the sugar and cocoa well, getting out as many of the lumps as possible.
Add about 2 TB water to make a syrup and stir in the evaporated milk plus about 1/2 cup of water and stir until sugar is dissolved over low heat and keep stirring until nearly scalded add vanilla and pour into a very large mug.
Meanwhile toast some thinly sliced homemade bread and toast until brown and crispy and slather with real butter. Cut toast in half and dunk in the cocoa before taking a bite. Add a little cold milk if it's too hot of course. Spoon extra cocoa into your mouth after every bite! You won't be sorry.

Junk Food Tasting Menu by Jacques La Merde in 60 Seconds