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Bridget's Mulligatawny
BRIDGET'S MULLIGATAWNY
1 Tbs butter
1 Rasher bacon chopped (optional)
1 Onion - sliced
3 level tsp curry powder
1/2 " " turmeric
2 Granny Smith apples
2 Carrots, peeled & chopped
6 dried apricots, chopped
1 large ripe tomato, skinned + chopped
2 litres (8 cups) good chicken stock (or
bullion cubes w/ water)
Squeeze of lemon juice
Back:
Melt butter in large saucepan, add bacon
Saute onion untill soft and glossy.
Add curry + turmeric — saute one minute
Add rest of ingredients — simmer for
about 3/4 hour. Run through processor
Reheat and add lemon juice and taste
for salt.
Serve with whipped cream and a
lemon slice + parsley
Traditional garnish is boiled rice.
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# Bridget's Mulligatawny
*Recipe from the kitchen of Bridget*
## Ingredients
- 1 Tbsp butter
- 1 rasher bacon, chopped (optional)
- 1 onion, sliced
- 3 level tsp curry powder
- 1/2 tsp turmeric
- 2 Granny Smith apples
- 2 carrots, peeled and chopped
- 6 dried apricots, chopped
- 1 large ripe tomato, skinned and chopped
- 2 litres (8 cups) good chicken stock (or bouillon cubes with water)
- Squeeze of lemon juice
## Instructions
1. Melt butter in a large saucepan. Add bacon and sauté onion until soft and glossy.
2. Add curry powder and turmeric — sauté one minute.
3. Add rest of ingredients. Simmer for about 3/4 hour.
4. Run through processor (blend until smooth).
5. Reheat and add lemon juice. Taste for salt.
6. Serve with whipped cream and a lemon slice and parsley.
7. Traditional garnish is boiled rice. -
Orange Dessert
Berns
receipt
Orange Dessert.
Dissolve 1 envelope Knox
gelatine in 1/4 C. cold water
Add 1/2 C. boiling water & stir
Then add 1C. strained orange
juice, juice of 1 lemon and
1C. sugar. Stir until sugar
is dissolved. Let stand in cool
place until set about 1hr.
Beat one pint whipping cream
stiff & fold in. Line a long
cake pan with wax paper
Slice an angle food cake
into 32 pieces. Add 1/2 of
gelatine mixture, then
the other half of cake and
rest of mixture. Let
stand in refrigerator over
nite. Serve with whipped
cream and cherry.
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# Orange Dessert
*Recipe from the kitchen of Bern*
## Ingredients
- 1 envelope Knox gelatine
- 1/4 cup cold water
- 1/2 cup boiling water
- 1 cup strained orange juice
- Juice of 1 lemon
- 1 cup sugar
- 1 pint whipping cream
- 1 angel food cake
## Instructions
1. Dissolve 1 envelope Knox gelatine in 1/4 cup cold water.
2. Add 1/2 cup boiling water and stir.
3. Then add 1 cup strained orange juice, juice of 1 lemon, and 1 cup sugar.
4. Stir until sugar is dissolved.
5. Let stand in a cool place until set, about 1 hour.
6. Beat one pint whipping cream stiff and fold in to the gelatine mixture.
7. Line a long cake pan with wax paper.
8. Slice an angel food cake into 32 pieces.
9. Add half of the cake pieces to the pan, then pour half of the gelatine mixture over them.
10. Add the other half of the cake pieces, then pour the rest of the mixture over top.
11. Let stand in refrigerator overnight.
12. Serve with whipped cream and a cherry. -
Lime Pickles
Lime Pickles
Slice 7 - 10# cucumbers or zucchini. Soak 24 hours
in 1 cup hydrated lime to a gallon of cold water.
Rinse well, let soak 4 hours changing water
each hour. Boil and pour over cucumbers.
10 c. sugar
1½ tbsp. salt
1 tbsp. mixed spices
2 qts. white vinegar
1 tsp. whole clove
1 tsp. celery seed
Food coloring
Set 24 hours.
Boil 1 hour - can.
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# Lime Pickles
## Ingredients
- 7–10 lbs cucumbers or zucchini, sliced
- 1 cup hydrated lime
- 1 gallon cold water *(for lime soak)*
**Brine:**
- 10 cups sugar
- 1 1/2 Tbsp salt
- 1 Tbsp mixed spices
- 2 qts white vinegar
- 1 tsp whole cloves
- 1 tsp celery seed
- Food coloring
## Instructions
1. Slice 7–10 lbs of cucumbers or zucchini.
2. Soak slices for 24 hours in a solution of 1 cup hydrated lime to 1 gallon of cold water.
3. Rinse well, then let soak 4 hours, changing the water each hour.
4. Combine all brine ingredients (sugar, salt, mixed spices, white vinegar, whole cloves, celery seed, and food coloring) and bring to a boil.
5. Pour the boiling brine over the cucumbers.
6. Let sit (set) 24 hours.
7. Boil 1 hour, then can.
## Editor's Notes
- **"hydrated lime"** — This is calcium hydroxide (pickling lime, also called slaked lime), used to firm pickles. It is distinct from citrus lime. Modern food safety guidance from the USDA cautions that excess lime must be thoroughly rinsed away before canning, as residual lime can affect the acidity needed for safe preservation. The recipe's instruction to rinse well and soak with water changes for 4 hours addresses this, but modern canners are advised to consult current USDA canning guidelines. -
Crab and Avocado Casserole for Two
CRAB AND AVOCADO
CASSEROLE FOR TWO
1 avocado
Lemon juice
1 can (7.5-ounce) crabmeat, or 1
cup fresh crabmeat
1 1/2 tablespoons butter or margarine
2 tablespoons flour
1 cup chicken broth
1 tablespoon sherry
Salt and pepper to taste
1/4 cup grated Parmesan cheese,
optional
Cut avocado lengthwise into halves; re-
move seed and skin; dice. Coat avocado
with lemon juice. Drain and flake crab.
Melt butter; blend in flour. Stir in chicken
broth; cook, stirring over low heat until
mixture is thickened and comes to boil.
Stir in crabmeat and sherry; heat thor-
oughly and add salt and pepper to taste.
Fold in diced avocado, then turn into two
individual casseroles. If desired, sprinkle
with Parmesan cheese. Broil 2 minutes or
until top is brown. Serve at once. Makes 2
servings. Recipe can be multiplied for
more servings.
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# Crab and Avocado Casserole for Two
*Makes 2 servings*
## Ingredients
- 1 avocado
- Lemon juice
- 1 can (7.5-ounce) crabmeat, or 1 cup fresh crabmeat
- 1 1/2 Tbsp butter or margarine
- 2 Tbsp flour
- 1 cup chicken broth
- 1 Tbsp sherry
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese, optional
## Instructions
1. Cut avocado lengthwise into halves; remove seed and skin; dice.
2. Coat avocado with lemon juice.
3. Drain and flake crab.
4. Melt butter; blend in flour.
5. Stir in chicken broth; cook, stirring over low heat until mixture is thickened and comes to a boil.
6. Stir in crabmeat and sherry; heat thoroughly and add salt and pepper to taste.
7. Fold in diced avocado, then turn into two individual casseroles.
8. If desired, sprinkle with Parmesan cheese.
9. Broil 2 minutes or until top is brown.
10. Serve at once. -
Shrimp Crepes
SHRIMP CREPES
1 package (10 ounces) frozen
chopped spinach
3 tablespoons butter or margarine
⅓ cup flour
1½ cups milk
½ cup dry sherry
2 tablespoons lemon juice
1 tablespoon tomato paste
2 teaspoons snipped dried chives
1 teaspoon seasoned salt
¼ teaspoon nutmeg
⅛ teaspoon pepper
12 ounces small, cooked and shelled
shrimp
6 baked (7-inch) crepes
½ cup sliced natural almonds,
toasted
Cook spinach as package directs; drain
and squeeze out excess liquid. Set aside.
In 2-quart saucepan over medium heat,
melt butter; stir in flour. Cook 1 minute.
Gradually whisk in milk, sherry, lemon
juice and tomato paste. Add chives, salt,
nutmeg and pepper. Cook and stir about 5
minutes until smooth and thickened. Re-
move ⅔ cup; set aside. Stir spinach and
shrimp into larger portion of the sauce.
Reduce heat and cook until hot through,
stirring often.
On lightly buttered baking sheet, spoon
½ cup hot spinach mixture across center
of each crepe. Fold sides over to enclose
filling. Heat in 375-degree oven about 10
(over)
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minutes until edges of crepes begin to
curl.
Meanwhile, heat reserved sauce, mix-
ing in small amount of milk to thin, if
needed. With large spatula transfer crepes
to individual heated serving plates; pour
sauce over center of each. Sprinkle with
almonds and garnish with parsley sprigs.
Serve immediately. Makes 6 filled crepes.
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# Shrimp Crepes
*Makes 6 filled crepes*
## Ingredients
- 1 package (10 ounces) frozen chopped spinach
- 3 Tbsp butter or margarine
- 1/3 cup flour
- 1 1/2 cups milk
- 1/2 cup dry sherry
- 2 Tbsp lemon juice
- 1 Tbsp tomato paste
- 2 tsp snipped dried chives
- 1 tsp seasoned salt
- 1/4 tsp nutmeg
- 1/8 tsp pepper
- 12 ounces small, cooked and shelled shrimp
- 6 baked (7-inch) crepes
- 1/2 cup sliced natural almonds, toasted
## Instructions
1. Cook spinach as package directs; drain and squeeze out excess liquid. Set aside.
2. In a 2-quart saucepan over medium heat, melt butter; stir in flour. Cook 1 minute.
3. Gradually whisk in milk, sherry, lemon juice and tomato paste. Add chives, salt, nutmeg and pepper. Cook and stir about 5 minutes until smooth and thickened.
4. Remove 2/3 cup of sauce; set aside. Stir spinach and shrimp into the larger portion of the sauce. Reduce heat and cook until hot through, stirring often.
5. On a lightly buttered baking sheet, spoon 1/2 cup hot spinach mixture across the center of each crepe. Fold sides over to enclose filling.
6. Heat in a 375°F oven about 10 minutes until edges of crepes begin to curl.
7. Meanwhile, heat the reserved sauce, mixing in a small amount of milk to thin, if needed.
8. With a large spatula, transfer crepes to individual heated serving plates; pour sauce over center of each.
9. Sprinkle with almonds and garnish with parsley sprigs. Serve immediately. -
Shrimp Ginger Curry
SHRIMP GINGER CURRY
½ cup butter or margarine
½ cup finely chopped onion
½ cup finely chopped celery
2 cloves garlic, minced
1½ to 2 tablespoons peeled, grated
fresh ginger
1½ to 2 teaspoons curry powder
⅓ cup flour
3 cups light cream or milk
2 teaspoons lime juice
1 teaspoon salt
1 pound medium prawns, cooked,
shelled and deveined
Condiments:
Dry roasted peanuts
Toasted coconut
Raisins
Chutney
In skillet, melt butter. Add onion, celery
and garlic; saute until tender. Add ginger,
curry and flour; heat until bubbly. Re-
move from heat; stir in cream, lime juice
and salt. Cook and stir over low heat,
until thickened. Add shrimp; heat
through. Serve over hot cooked rice. Pass
suggested condiments. Makes 4 to 6 serv-
ings.
Note: 1½ to 2 cups cubed, cooked
chicken may be substituted for the
shrimp. Use 1½ cups each chicken broth
and light cream for liquid.
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# Shrimp Ginger Curry
*Makes 4 to 6 servings*
## Ingredients
- 1/2 cup butter or margarine
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 cloves garlic, minced
- 1 1/2 to 2 Tbsp peeled, grated fresh ginger
- 1 1/2 to 2 tsp curry powder
- 1/3 cup flour
- 3 cups light cream or milk
- 2 tsp lime juice
- 1 tsp salt
- 1 lb medium prawns, cooked, shelled and deveined
### Condiments (for passing at table)
- Dry roasted peanuts
- Toasted coconut
- Raisins
- Chutney
## Instructions
1. In a skillet, melt butter. Add onion, celery and garlic; sauté until tender.
2. Add ginger, curry powder and flour; heat until bubbly.
3. Remove from heat; stir in cream, lime juice and salt.
4. Cook and stir over low heat until thickened.
5. Add shrimp; heat through.
6. Serve over hot cooked rice. Pass suggested condiments at the table. -
Salmon Biscuit Ring
SALMON BISCUIT RING
1 can (15.5 ounces) salmon
1 egg
1 cup shredded Swiss cheese
½ cup chopped green onions
½ cup chopped parsley
2⅓ cups buttermilk baking mix
⅔ cup milk
1 egg, beaten (for glaze)
Sour Cream Dill Sauce:
½ cup dairy sour cream
2 tablespoons grated
Parmesan cheese
¼ teaspoon dill weed
⅛ teaspoon salt
Dash pepper
Milk to thin, if necessary
Drain and flake salmon. Combine
with 1 egg, cheese, green onions and
parsley; mix well. Using fork, stir
together baking mix and milk until
soft dough forms. On lightly floured
board, knead gently 12 to 15 times.
Roll into 10x15-inch rectangle.
Spread salmon mixture to about
1-inch from long edges. Roll up, be-
ginning from long side. Moisten edge
with water; seal well. Place seam-
side down in ring on greased baking
sheet. Seal ends together well. Make
12 cuts, each ⅔ of the way through
the ring. Turn each piece on its side.
Brush dough with beaten egg; bake at
375 degrees 25 to 30 minutes. Serve
with Sour Cream Dill Sauce. Makes 6
servings.
To make sauce, combine ingredi-
ents in order listed. If necessary, thin
to desired consistency with small
amount of milk. Makes about ⅔ cup.
Wrap flakes of canned salmon,
Swiss cheese, egg, green onions and
parsley in a biscuit dough and shape
into a ring for this entree. Serve the
Salmon Biscuit Ring with Sour
Cream Dill Sauce; accompany with a
winter fruit salad and a green vege-
table.
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# Salmon Biscuit Ring
*Makes 6 servings*
## Ingredients
### Biscuit Ring
- 1 can (15.5 ounces) salmon
- 1 egg
- 1 cup shredded Swiss cheese
- 1/2 cup chopped green onions
- 1/2 cup chopped parsley
- 2 1/3 cups buttermilk baking mix
- 2/3 cup milk
- 1 egg, beaten (for glaze)
### Sour Cream Dill Sauce
- 1/2 cup dairy sour cream
- 2 Tbsp grated Parmesan cheese
- 1/4 tsp dill weed
- 1/8 tsp salt
- Dash pepper
- Milk to thin, if necessary
## Instructions
### Biscuit Ring
1. Drain and flake salmon. Combine with 1 egg, cheese, green onions, and parsley; mix well.
2. Using a fork, stir together baking mix and milk until a soft dough forms.
3. On a lightly floured board, knead gently 12 to 15 times. Roll into a 10x15-inch rectangle.
4. Spread salmon mixture to about 1 inch from the long edges.
5. Roll up, beginning from the long side. Moisten edge with water; seal well.
6. Place seam-side down in a ring on a greased baking sheet. Seal ends together well.
7. Make 12 cuts, each 2/3 of the way through the ring. Turn each piece on its side.
8. Brush dough with beaten egg. Bake at 375°F for 25 to 30 minutes.
9. Serve with Sour Cream Dill Sauce.
### Sour Cream Dill Sauce
1. Combine ingredients in the order listed.
2. If necessary, thin to desired consistency with a small amount of milk.
3. Makes about 2/3 cup. -
Creme de Menthe Pie
Creme de Menthe Pie
25 large marshmallows } Put in double
2/3 c milk } boiler and blend
Cool under low heat.
Add 2T white creme de cocoa &
1/4c creme de menthe.
Cool thoroughly, mix with ½ pint
whipped cream.
Pour into shell. Sprinkle
with choc. crumbs.
Chill 24 hours.
Back:
Chocolate Crust
1½ finely rolled chocolate wafers
Add ¼c sugar
½ c melted butter.
Mix well. Pat into bottom of
pan. Cool at least 1 hour —
saving a little for top
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# Creme de Menthe Pie
## Ingredients
### Chocolate Crust
- 1 1/2 cups finely rolled chocolate wafers
- 1/4 cup sugar
- 1/2 cup melted butter
### Filling
- 25 large marshmallows
- 2/3 cup milk
- 2 Tbsp white crème de cacao
- 1/4 cup crème de menthe
- 1/2 pint whipping cream, whipped
## Instructions
### Chocolate Crust
1. Combine finely rolled chocolate wafers, sugar, and melted butter. Mix well.
2. Pat into the bottom of pan, saving a little for the top.
3. Chill at least 1 hour.
### Filling
1. Put marshmallows and milk in a double boiler. Heat under low heat, blending until smooth.
2. Cool.
3. Add white crème de cacao and crème de menthe.
4. Cool thoroughly, then mix with whipped cream.
### Assembly
1. Pour filling into prepared chocolate crust shell.
2. Sprinkle with reserved chocolate crumb mixture.
3. Chill 24 hours. -
Chicken and Broccoli Roll-Ups
Chicken / Broccoli Rollups
CHICKEN AND BROC-
COLI ROLL-UPS
6 broiler fryer
chicken thighs,
boned
4 tablespoons
butter or
margarine,
divided
6 small fresh
broccoli spears
1 cup boiling water
½ cup chicken
broth
1 teaspoon salt,
divided
2 small onions,
quartered
2 tablespoons plain
flour
teaspoon celery
salt
¼ teaspoon basil
¼ teaspoon white
pepper
½ cup milk
6 slices Swiss
cheese (4 to 6
ounces)
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Melt 2 tablespoons but-
ter in skillet and brown
chicken over low heat. Dip
broccoli spears in boiling
water and then in chicken
broth. Sprinkle with ½
teaspoon salt and set aside.
To make sauce, heat re-
maining butter or marga-
rine in small saucepan.
Saute onion until clear and
remove. Mix flour with
celery salt, basil and pep-
per and brown in butter.
Slowly add milk and
chicken broth, stirring un-
til smooth and thick. Re-
turn onions to sauce.
To assemble, wrap
Swiss cheese slice around
broccoli; then wrap thigh
around cheese and broc-
coli. Secure with wooden
toothpick or small skewer.
Sprinkle with pepper.
Place in greased casserole
dish. Repeat process with
each thigh. Pour sauce
over all. Cover and refrig-
erate until 1 hour before
serving time.
Bake in a 350-degree
oven for 20 minutes cov-
ered. Remove cover and
cook 20 minutes more.
Sprinkle with remaining
salt before serving. Yields
6 servings.
---
# Chicken and Broccoli Roll-Ups
*Yields 6 servings*
## Ingredients
- 6 broiler fryer chicken thighs, boned
- 4 Tbsp butter or margarine, divided
- 6 small fresh broccoli spears
- 1 cup boiling water
- 1/2 cup chicken broth
- 1 tsp salt, divided
- 2 small onions, quartered
- 2 Tbsp plain flour
- 1/4 tsp celery salt
- 1/4 tsp basil
- 1/4 tsp white pepper
- 1/2 cup milk
- 6 slices Swiss cheese (4 to 6 ounces)
## Instructions
1. Melt 2 Tbsp butter in skillet and brown chicken over low heat.
2. Dip broccoli spears in boiling water and then in chicken broth. Sprinkle with 1/2 tsp salt and set aside.
3. To make sauce, heat remaining butter or margarine in small saucepan.
4. Sauté onion until clear and remove.
5. Mix flour with celery salt, basil, and pepper and brown in butter.
6. Slowly add milk and chicken broth, stirring until smooth and thick.
7. Return onions to sauce.
8. To assemble, wrap a Swiss cheese slice around a broccoli spear; then wrap a chicken thigh around the cheese and broccoli. Secure with a wooden toothpick or small skewer. Sprinkle with pepper.
9. Place in a greased casserole dish. Repeat process with each thigh.
10. Pour sauce over all. Cover and refrigerate until 1 hour before serving time.
11. Bake in a 350°F oven for 20 minutes covered. Remove cover and cook 20 minutes more.
12. Sprinkle with remaining salt before serving. -
Curried Casserole (Turkey, Chicken or Veal)
CURRIED CASSEROLE
(TURKEY, CHICKEN OR VEAL)
3 cups cooked rice
1 medium onion, chopped
1 tart apple, diced
¼ cup butter or margarine
¼ cup flour
1 to 2 teaspoons curry powder
1 teaspoon salt
¼ teaspoon powdered ginger
1 cup milk
1 cup turkey or chicken broth, or 1 cup water
plus 1 chicken bouillon cube
2 cups cubed cooked turkey, chicken or veal
Chopped parsley
Cook rice according to directions on package. Pan-fry
onion and apple in butter or margarine in a large skillet
until onion is transparent, but not browned. Combine
flour, curry powder, salt and ginger and sprinkle over
the onion and apple. Stir to blend. Add milk and broth
gradually; stir and cook until thickened. Simmer gently 2
or 3 minutes. Add turkey, chicken or veal. Heat. Taste
and add more curry powder if desired.
Place cooked rice in a shallow 1½ or 2 quart casserole.
Pour curry mixture over rice. Sprinkle chopped parsley
over curry. Bake in a slow oven, 325 degrees, for 30
minutes or until bubbly. Serve hot with two or three
condiments, such as chutney, chopped peanuts, finely
chopped hard-cooked eggs or chopped cooked bacon.
Yields 6 to 8 servings.
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# Curried Casserole (Turkey, Chicken or Veal)
*Yields 6 to 8 servings*
## Ingredients
- 3 cups cooked rice
- 1 medium onion, chopped
- 1 tart apple, diced
- 1/4 cup butter or margarine
- 1/4 cup flour
- 1 to 2 tsp curry powder
- 1 tsp salt
- 1/4 tsp powdered ginger
- 1 cup milk
- 1 cup turkey or chicken broth, or 1 cup water plus 1 chicken bouillon cube
- 2 cups cubed cooked turkey, chicken, or veal
- Chopped parsley
## Instructions
1. Cook rice according to directions on package.
2. Pan-fry onion and apple in butter or margarine in a large skillet until onion is transparent, but not browned.
3. Combine flour, curry powder, salt, and ginger and sprinkle over the onion and apple. Stir to blend.
4. Add milk and broth gradually; stir and cook until thickened. Simmer gently 2 or 3 minutes.
5. Add turkey, chicken, or veal. Heat. Taste and add more curry powder if desired.
6. Place cooked rice in a shallow 1 1/2 or 2 quart casserole.
7. Pour curry mixture over rice. Sprinkle chopped parsley over curry.
8. Bake in a slow oven at 325°F for 30 minutes or until bubbly.
9. Serve hot with two or three condiments, such as chutney, chopped peanuts, finely chopped hard-cooked eggs, or chopped cooked bacon. -
Carrot Hash
Carrot Hash.
1 lb ground beef
1 lb carrots scraped and put
thru meat chopper. a small
onion minced seasoning to taste
and a little celery salt. put
in casserole add ¼ cup of
water, & bake for 1 hr.
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# Carrot Hash
## Ingredients
- 1 lb ground beef
- 1 lb carrots, scraped and put through meat chopper
- A small onion, minced
- Seasoning to taste
- A little celery salt
- 1/4 cup water
## Instructions
1. Peel carrots and put through a meat chopper.
2. Combine ground beef, chopped carrots, minced onion, seasoning to taste, and a little celery salt.
3. Put mixture into a casserole dish.
4. Add 1/4 cup of water.
5. Bake for 1 hour. -
Chile Con Carne
Chile Con Carne (8)
2 tbsp fat 3 cups tomatoes
1 lb chopped beef 2 cups cooked kidney beans
1 onion sliced 1 cup cooked spaghetti
1 green pepper or rice
3/4 teaspoon salt
1 teaspoon chile powder
Method:
1) Melt fat in large heavy frying pan
2) add beef and cook until
partially brown. (add onion with beef)
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3) Remove seeds of green pepper and cut
into small pieces and add it to the
3 cups of tomatoes, beans, spaghetti:
4) cook 5 min
5) add meat and onion mixture to veg.
6) season with salt and chile
powder
7) cook for 10 min and serve
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# Chile Con Carne
## Ingredients
- 2 Tbsp fat
- 1 lb chopped beef
- 1 onion, sliced
- 1 green pepper
- 3 cups tomatoes
- 2 cups cooked kidney beans
- 1 cup cooked spaghetti or rice
- 3/4 tsp salt
- 1 tsp chile powder
## Instructions
1. Melt fat in large heavy frying pan.
2. Add beef and onion and cook until partially brown.
3. Remove seeds of green pepper and cut into small pieces; add to the 3 cups of tomatoes, beans, and spaghetti.
4. Cook 5 minutes.
5. Add meat and onion mixture to vegetable mixture.
6. Season with salt and chile powder.
7. Cook for 10 minutes and serve.