Sunday, April 26, 2015

Edith Cowan's Green Tomato Relish

2 qts. sliced tomatoes
2 t. mustard seed
2 t. salt
2 bay leaves
1 c. sugar
2 large onions
1 c. brown sugar
2 large red jalepeno peppers
1 pt. vinegar
1 large red or chili pepper

Mix tomatoes and salt and let stand overnight. Drain well. Mix sugar, vinegar, spices and onion. Boil 10 min. Add tomatoes and peppers. Simmer until done.

Edith Cowan's Meat Loaf

2 lbs ground round beef
2 eggs
1 1/2 c. bread crumbs
3/4 c. ketchup
1/2 c. warm water
1 pkg onion soup mix
1 8 oz. can tomato sauce

Combine and knead together beef, eggs, ketchup, soup, and water. Pour tomato sauce over. and bake at 350 F until done.

Edith Cowan's Chicken & Dumplings

2 c. flour
1 egg, beaten but not stiff
1 t. salt
1/4 c. shortening
1 c. water

Knead together flour, egg, salt and shortening with water until just right to roll out thin. Cut dough into strips and drop into boiling broth. Roll out about half of dough and let cook while the remainder of dough is being rolled out and cut. Cook the remaining dough until all is tender.

Note: My own personal twist on this method to make broth is to boil 2-3 frozen chicken breasts or thighs in a large pot of water in order to make broth. Fish out the meat once cooked through and tender and shred while you're boiling the dough. Toss the chicken back in when you've shredded it to the consistency you like.

Thursday, December 23, 2010

Edith Cowan's Fresh Apple Cake

4 c. chopped peeled apples
2 c. sugar
2 eggs
1 c. cooking oil
2 tsp. vanilla
3 c. flour
2 tsp. baking soda
1 c. nuts (optional)
1 c. coconut
1/4 tsp. salt

Chop apples finely, sprinkle sugar over them, and set aside 30 minutes. Add the rest of the ingredients, in order. Stir well. Pour in greased and lightly floured pan (two 9" or one 13" x 9") and bake at 350* for 35-45 minutes.

Icing:
10 T. brown sugar
10 T. evaporated milk
2 T butter or margarine
1 c. coconut
1 c. chopped nuts

Boil for three minutes and add coconut and nuts. Spread over cooled cake.

Edith Cowan's Yum-Yum Cake

2 c. sugar
2 c. flour
2 c. crushed pineapple, including juice
2 eggs
2 tsp. baking soda

Combine and bake 40 minutes in a 350* oven. Cool and frost.

Icing:
1 small can evaporated milk or 3/4 c. cream
1 stick butter
1 t. vanilla
1 c. sugar
1 c. pecans
1 c. coconut

Bring all to rolling boil for 2 minutes. Add nuts and coconut before covering cake

Edith Cowan's Date-Nut Loaf

2 c. chopped dates
1 tsp. vanilla
1 tsp. baking soda
1 3/4 c. flour
3/4 c. boiling water
1/2 c. walnuts
3/4 c. sugar
1/2 tsp. salt
2 Tbsp. shortening
1 egg, beaten

Combine dates and baking soda, cover with water and let stand until cool. Cream sugar and shortening, add egg, vanilla and beat. Add cooled date mixture, flour, walnuts and salt. Stir til combined- do not beat. Pour into loaf pan. Bake 350* for 60 minutes.

Harvey Wallbanger Cake

(I am not sure whose recipe this actually is, but it appears on a recipe card in Edith Cowan's recipe box. However, it is not in handwriting that I recognize.) 

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
1/4 c. vodka
1/4 c. Galliano
1 c. cooking oil
4 eggs
3/4 c. orange juice

Mix all ingredients and beat 4 minutes. Pour batter into well greased and lightly floured Bundt pan. Bake at 350* for 45-50 minutes. Ice with orange glaze of sprinkle with powdered sugar.