WGA's Traveling Pantry

Freeze hamburger patties before placing on barbecue grill, this will keep them from falling through the grill before they cook…

When making party sandwiches, spread the bread with butter (instead of mayonnaise). Then filling won’t run through.

Bread that is slightly frozen will be easier to cut into fancy shaped sandwiches.

To chop boiled eggs, use pastry blender instead of knife. Much faster.

Freeze 2-liter bottles with water (3/4 full) to use in ice-chest–No melted ice to get in food.

From: Clark Culinary…Recipes and Reminiscence
Jeanette Clark Poole

Posted by: Sudie Landry

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1/2 Cup Sugar
1/4 Cup Evaporated Milk
1 tsp. Vanilla
1/2 Cup Brown Sugar
1 Tablespoon Butter
1-1/2 Cup Pecan Halves

Combine Sugars and Evaporated Milk in heavy sauce pan/Cook over low heat, stirring constantly/Cook until soft-ball stage (238 degrees on Candy Thermometer)/Remove from stove/Add Vanilla and Pecan Halves/Stir until light sugar coating begins to form on Pecans/Turn out onto Wax Paper/Separate Pecans, by hand/Let cool.

Recipe from: Clark Culinary Recipes and Reminiscence
WGA Author…Jeanette Clark Poole

Posted by: Sudie Landry

1-1/2 c. granulated sugar
3/4 c. brown sugar
1/2 stick margarine
1/2 c. evaporated milk
1 tsp. vanilla
2 c. pecans
Pinch of salt

Mix the sugars, salt, and milk in a small saucepan/Cook over medium heat, without stirring, to a rolling boil/Add margarine and keep on heat until the margarine is completely melted/Remove from heat/Beat the mixture until it begins to thicken/Add pecans and vanilla/Mix and drop by spoonfuls on waxed paper.

Recipe by: Carol Stanford (wife) of WGA member…Don Stanford

Posted by: Sudie Landry

1 c. shortening
2 c. packed brown sugar
2 eggs
1/2 c. sour milk or buttermilk
3-1/2 c. flour
1 tsp. soda
1 tsp. salt
1-1/2 c. broken pecans
2 c. chopped candied cherries
2 c. cut up dates

Mix shortening, sugar, and eggs well/Stir in sour milk (buttermilk)/Blend (stir in) pecans, cherries, and dates/Chill at least 2 hours/Heat oven to 400 degrees/Drop rounded spoonfuls of dough about 2 inches apart on lightly greased baking sheet/Place a pecan half on each cookie, if desired/’Bake 8-10 minutes, or until no imprints remain when touched lightly/Makes about 8 dozen cookies.

Recipe by: WGA Member….John Francois

Posted by: Sudie Landry

2 c. granulated sugar
1/2 c. evaporated milk
1/2 stick margarine
1 c. chopped pecans
1/2 c. cooked and mashed yams
1/2 tsp. vanilla
3 Tbsp. marshmallow cream

Bring sugar, milk, and margarine to a boil for 2 to 3 minutes/Add pecans and yams/Cook until it starts to sugar/Remove from fire/Add vanilla and marshmallow cream/Beat until candy loses gloss/Pour into buttered dish/Cut into squares/Makes approximately 42 pieces.

Recipe by: WGA Member Linda Doucet

Posted by : Sudie Landry

3 Eggs
3/4 c. All Purpose Flour
1/4 tsp. Salt
3/4 c. Pumpkin
1/2 tsp. Baking Powder
Powdered Sugar
1 c. Sugar
2 tsp. Cinnamon
1 c. chopped Pecans
1 tsp. Lemon Juice
1/2 tsp. Allspice

Grease and Flour bottom and sides of a 15″x10″x1″ Jelly Roll Pan/Line bottom of pan with Waxed Paper/Beat Eggs at high speed(electic mixer) until thick and lemon colored, about 5 minutes/Continue beating and add Pumpkin and Lemon Juice/Combine dry ingredients and stir into mixture/Pour Batter into prepared pan, spreading evenly/Sprinkle wilth Pecans/Bake at 375 degrees for 12-15 minutes, or until done(do not overcook)/Sift Powdered Sugar in a 15×10 inch rectangle on a linen towel/When Cake is done, immediately loosen edges from pan and turn out on Sugar/Peel off wax paper/Starting at narrow end, roll up cake and towel together/Cool on a wire rack, seam side down/unroll Cake and remove towel/Spread Cake with Filling/Re-roll/Chill until serving time/ Yield 8-10 servings.

FILLING:
1/2 c. softened Margarine or Butter
1 c. Powdered Sugar
1/2 tsp. Vanilla
4 oz. Cream Cheese
1/2 tsp. Butter Flavoring
pinch of Salt

Combine Butter and Cream cheese, beating until light and fluffy/Add Powdered Sugar, Flavorings and Salt/Beat until smooth. (Sweet Potatoes can be used instead)

From: Clark Culinary…Recipes and Reminiscence…WGA Author…Jeanette Clark Poole
Posted by: Sudie Landry

16 oz. can Pumpkin
2 Eggs
1/4 c. Sugar
1/2 c. Pecan Halves
1 Egg
1 (unbaked) Pie Crust
1/2 c. Maple Syrup
1/4 c. Pet Milk
1/2 tsp. Pumpkin Spice
1/4 c. Pancake Syrup
1/4 c. Sugar

Combine; Pumpkin, Maple Syrup, Pet Milk, 1/4 c/ Sugar, Eggs, and Pumpkin Pie Spice/Mix and pour into (unbaked) Pie Crust/Combine Pancake Syrup, 1/4 c. Sugar and Pecans Halves/Spoon over pie Filling/Bake at 350 degrees for about 1 hour, or until done.

From: Clark Culinary…Recipes and Reminiscence
Posted by: Sudie Landry

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