Browse Items (3 total)

• 
  Textcategory:Dessertdecade:1950s...9 more

  Best Every Apple Cookies

  Card 1 Front:
  
  BEST EVERY APPLE COOKIES MRS. JUNE WOODS
  SPRING HILL, FL
  ½ c. shortening 1 1/3 c. brown sugar
  1 egg 2 cups flour
  1 tsp. baking soda 1 tsp. apple pie spice
  ½ tsp. salt ½ cup milk
  1 c. nuts, chopped 1 cup raisins
  1 c. unpared apples, finely chopped
  
  Cream together shortening, sugar and egg.
  Mix dry ingredients together and add half to
  creamed mixture, blend in milk and remaining
  dry ingredients. Add nuts, raisins & apples.
  Mix well. Drop on greased cookie sheet. Bake
  at 400 degrees for 10-12 minutes, spread with
  Vanilla Glaze. (recipe on back of card).
  
  Card 1 Back:
  
  VANILLA GLAZE:
  
  1½ cups powdered sugar
  2½ teaspoon milk
  Dash of salt
  ½ teaspoon vanilla
  1 tablespoon melted butter
  
  Mix until creamy; spread on cookies.
  
  ---
  
  # Best Every Apple Cookies
  
  *Recipe from the kitchen of Mrs. June Woods — Spring Hill, FL*
  
  ## Ingredients
  
  ### Cookies
  
  - 1/2 cup shortening
  - 1 1/3 cups brown sugar
  - 1 egg
  - 2 cups flour
  - 1 tsp baking soda
  - 1 tsp apple pie spice
  - 1/2 tsp salt
  - 1/2 cup milk
  - 1 cup nuts, chopped
  - 1 cup raisins
  - 1 cup unpared apples, finely chopped
  
  ### Vanilla Glaze
  
  - 1 1/2 cups powdered sugar
  - 2 1/2 tsp milk
  - Dash of salt
  - 1/2 tsp vanilla
  - 1 Tbsp melted butter
  
  ## Instructions
  
  ### Cookies
  
  1. Cream together shortening, sugar, and egg.
  2. Mix dry ingredients together and add half to creamed mixture.
  3. Blend in milk and remaining dry ingredients.
  4. Add nuts, raisins, and apples. Mix well.
  5. Drop on greased cookie sheet.
  6. Bake at 400°F for 10–12 minutes.
  
  ### Vanilla Glaze
  
  1. Mix all glaze ingredients together until creamy.
  
  ### Assembly
  
  1. Spread Vanilla Glaze on cookies while warm.
  
  ## Editor's Notes
  
  - **"unpared apples"** — apples with the skin left on; do not peel before chopping.
• 
  Textcategory:Maincuisine:American...12 more

  Shrimpy Caesar

  SHRIMPY CAESAR THE TAMPA TRIBUNE
  
  1 lb. sm/med shrimp,
  shelled, & deveined
  1 dozen shrimp
  1 sm. clove garlic, minced
  ½ cup olive oil
  2 med heads romaine lettuce,
  torn up, chilled
  ½ teaspoon salt
  Freshly grd. pepper
  1 egg, coddled
  Juice of 2 lemons
  1 T. Worcestershire
  sauce
  6 anchovy fillets,
  optional
  1 cup croutons
  1/3 c. grated Parm-
  esan cheese
  
  In a sauce pan, cook shrimp in 1½ cups water un-
  til just pink; drain.
  
  Card 1 Back:
  Add garlic to oil; let stand several hours.
  In a large salad bowl, toss romaine with
  garlic, oil, salt, and pepper. Break coddled
  egg into middle of the salad. Squeeze or pour
  lemon juice over romaine. Add Worcestershire
  sauce and anchovies; toss well. Add croutons
  and cheese; toss lightly with shrimp.
  Makes 8 servings.
  NOTE: To coddle egg, cook 1 minute gently
  boiling water.
  
  ---
  
  # Shrimpy Caesar
  
  *The Tampa Tribune*
  
  *Makes 8 servings*
  
  ## Ingredients
  
  - 1 lb. small/medium shrimp, shelled and deveined
  - 1 dozen shrimp
  - 1 small clove garlic, minced
  - 1/2 cup olive oil
  - 2 medium heads romaine lettuce, torn up, chilled
  - 1/2 tsp salt
  - Freshly ground pepper
  - 1 egg, coddled
  - Juice of 2 lemons
  - 1 Tbsp Worcestershire sauce
  - 6 anchovy fillets, optional
  - 1 cup croutons
  - 1/3 cup grated Parmesan cheese
  
  ## Instructions
  
  1. In a saucepan, cook shrimp in 1 1/2 cups water until just pink; drain.
  2. Add garlic to oil; let stand several hours.
  3. In a large salad bowl, toss romaine with garlic, oil, salt, and pepper.
  4. Break coddled egg into the middle of the salad.
  5. Squeeze or pour lemon juice over the romaine.
  6. Add Worcestershire sauce and anchovies; toss well.
  7. Add croutons and cheese; toss lightly with shrimp.
  
  **NOTE:** To coddle egg, cook 1 minute in gently boiling water.
• 
  Textcategory:Maindecade:1970s...8 more

  Squirrel and Biscuits

  SQUIRREL AND BISCUITS THE TAMPA TRIBUNE, 7/28/77
  
  2 or 3 squirrels
  ½ cup flour
  3 tablespoons butter
  1 cup chopped onion
  1 teaspoon salt
  ¼ teaspoon pepper
  
  Make a pan of your favorite biscuits; bake
  and set aside.
  Coat squirrels with flour and saute in melted
  butter until brown. Add about a quart of boil-
  ing water, onions, and salt & pepper. Cover
  and simmer for 1 hour.
  Split the biscuits and arrange them on top
  
  Card 1 Back:
  of the meat. Cover and cook 15 minutes more.
  Remove meat and biscuits onto platter. Blend
  1 tablespoon flour and 1 tablespoon butter and
  add to the liquid, mixing well. Cook until
  slightly thickened. Pour over squirrel and
  biscuits and serve.
  
  -Estate of Ella Ralls
  
  ---
  
  # Squirrel and Biscuits
  
  *From the kitchen of Ella Ralls, Arcadia, FL via The Tampa Tribune — July 28, 1977*
  
  ## Ingredients
  
  - 2 or 3 squirrels
  - 1/2 cup flour
  - 3 Tbsp butter
  - 1 cup chopped onion
  - 1 tsp salt
  - 1/4 tsp pepper
  
  ### For the Gravy
  - 1 Tbsp flour
  - 1 Tbsp butter
  
  ### Biscuits
  - 1 pan of your favorite biscuits (homemade or prepared)
  
  ## Instructions
  
  1. Make a pan of your favorite biscuits; bake and set aside.
  2. Coat squirrels with flour and sauté in melted butter until brown.
  3. Add about a quart of boiling water, onions, and salt and pepper.
  4. Cover and simmer for 1 hour.
  5. Split the biscuits and arrange them on top of the meat.
  6. Cover and cook 15 minutes more.
  7. Remove meat and biscuits onto a platter.
  8. Blend 1 Tbsp flour and 1 Tbsp butter and add to the liquid, mixing well.
  9. Cook until slightly thickened.
  10. Pour gravy over squirrel and biscuits and serve.