Post by April B. on May 29, 2003 12:05:58 GMT -6
Grilled Corn on the Cob
8 Medium ears corn, husked and desilked, with ends trimmed
8 T Butter, at room temperature
½ T Seasoned salt
½ T Freshly ground black pepper
Combine butter, salt and pepper, and mix well.
Center each ear of corn on a square of heavy-duty aluminum foil.
Liberally spread surface of ears of corn with butter mixture. Fold
in ends of aluminum foil and roll up ears of corn.
Corn may be placed on the grill for 10 to 12 minutes, with grill lid
down, or directly on the coals and turned frequently for about 8
minutes.
Grandma's Cole Slaw
Cole slaw is a standard item on so many restaurant menus. But almost
nowhere is it really done well. This one is crisp and tangy.
1 Head cabbage, shredded
2 Carrots, peeled and shredded
1 Small white onion, grated
½ C Buttermilk
¾ C Mayonnaise
3 T Apple cider vinegar
1 T Sugar
1 t Salt
½ t Freshly ground pepper
¼ t White pepper
Mix the cabbage, carrots and onion in a large bowl or heavy-duty
plastic bag and refrigerate. Whisk together remaining ingredients to
make a smooth dressing; refrigerate. About 30 minutes before
serving, mix the dressing with the cabbage mixture and toss.
Dish Bread
This is the easiest yeast bread you will ever make. It has a coarser
texture than traditional yeast breads, but it is wonderfully moist,
it perfumes your whole house while baking, and is irresistible when
warm from the oven.
1 C Warm milk (110°F)
¼ C Honey
2 Packages of yeast (4 teaspoons)
1 Egg (at room temperature), lightly beaten
1-½ T Melted butter
1-½ t Salt
¾ C Very warm water
4 C All-purpose flour (or Better-for-Bread flour)
Preheat oven to 375°F.
In a large mixing bowl, combine the warm milk, yeast and honey. Stir
and let stand for 10 minutes.
Mix the egg, butter, salt and water into the milk mixture. Gradually
add the flour, stirring until well blended.
Cover the bowl and allow dough to rise in a warm place until more
than doubled in bulk (about 40 minutes). Stir the dough down and
beat for 30 seconds.
Pour the dough into a greased bowl (a 1-1/2 quart Pyrex casserole
dish will give you a nice, round loaf). Bake at 375°F for about 50
minutes. Brush melted butter on the top of the loaf when it's just
out of the oven.
Homemade Strawberry Ice Cream
2-2/3 C Sugar
1/3 C All-Purpose flour
1/8 t Salt
4 C Whole milk
5 Large eggs
4 C Pureed fresh strawberries (about 3-1/2 to 4 pints)
4 C Whipping cream
4 t Vanilla extract
2-½ t Almond extract
The quality of ingredients is extremely important in making good ice
cream. Buy the best, ripest fruit and the freshest eggs and dairy
products. Do not buy your eggs from a convenience store, where they
may have been languishing in the back of a cooler for months, but
from a reputable grocery store or supermarket.
Wash, trim and hull the strawberries; cut the larger ones in half.
Transfer berries to a blender and puree. Transfer puree to a
container and refrigerate.
Combine 1-½ cups of the sugar, flour and salt; set aside
Heat milk in top of a double boiler until hot, but not boiling; add
a small amount of the hot milk to the sugar mixture, stirring to
make a smooth paste. Then stir sugar mixture back into the remaining
milk. Cook, stirring constantly, over medium heat, until slightly
thickened. Lower heat to medium-low, cover, and cook 10 minutes.
Lightly beat the eggs in a bowl. Stir about one-fourth of the hot
mixture into the eggs; mix well. Stir the egg mixture back into the
hot mixture, and cook, stirring constantly, for 1 minute. Allow to
cool.
Mix together the strawberry puree, the remaining 1/2 cup of sugar,
whipping cream and extracts. Stir into the custard. Keep mixture
refrigerated or on ice until ready to freeze.
Pour into freezer can of a hand-turned or electric ice cream
freezer. Freeze according to manufacturer's directions. Makes about
4 quarts.
Tips for Making Legendary Ice Cream
Make sure your custard mixture is as cold as possible when you begin
freezing the ice cream. In fact, preparing the ice cream mixture the
day before makes smoother ice cream and increases the yield.
Keep the beater, top and can of your ice cream freezer in the
freezer or on ice so that these parts will be cold when ready for
use.
Finely crushed ice will melt more evenly and will, therefore, give
you a smoother textured ice cream.
To make and pack 4 quarts of ice cream, you will need about 20
pounds of crushed ice (15 for making and 5 for hardening) and 6 cups
of rock (3 and 3) or 4 cups of table salt (2 and 2).
Be careful not to use too much salt. Salt makes the ice and melt
water colder, so too much salt can cause the ice cream to freeze too
fast on the edge of the can resulting in a grainy texture.
Grandma's Sugar Cookies
2 C All-purpose flour, sifted
1 C Sugar
2 T Milk
2 Eggs
½ C Margarine, softened
½ t Salt
½ t Lemon zest
1 t Baking powder
½ t Baking soda
½ t Nutmeg
Preheat oven to 375°F.
Cream the margarine with the salt, lemon zest, nutmeg, sugar and
eggs.
Sift the flour with the baking powder and baking soda. With electric
mixer on low speed, gradually add flour mixture to sugar mixture.
Add the milk and mix well.
Drop by tablespoons on a greased cookie sheet. Flatten cookies by
stamping with a cookie press or bottom of a drinking glass. Sprinkle
cookies with granulated sugar.
Bake at 375°F for 10 to 12 minutes. Makes about 3 dozen cookies.
A Few Days Before:
Make the Southwestern Barbecue Sauce
The Day Before:
Cook up the Cowboy Pinto Beans
Make Grandma's Cole Slaw, but do not mix dressing with the chopped
vegetables
Make up the Strawberry Ice Cream mixture
Grandma's Sugar Cookies
The Night Before:
Put the chicken in the marinade
The Morning of:
Husk the corn
Bake the Dish Bread (wrap in lots of foil to keep as warm as
possible)
Heat up the Cowboy Pinto Beans (these don't have to be hot when you
serve them, but you don't want them cold)
Drain the marinade from the chicken and blot it dry
Checklist of Items Not to Forget (if You're Cooking Out away from
Home):
Grill
Charcoal and lighting medium, matches, lighter
Tongs for turning; brush for basting
Table cloth, plates, flatware, napkins
Jug of plain water (hand washing, drinking, etc.)
Coolers with plenty of ice
Ice cream freezer, chipped ice and salt
Large towel (for packing ice cream)
Plastic trash bag (for trash)
Large, heavy-duty, zip-type freezer bags
Heavy-duty aluminum foil
Something to sit on
Something to lie down on so you can look up at the clouds
Insect repellent
First Aid Kit
With any luck at all, you can delegate some of your cookout dishes
to others, but even if you are responsible for the entire affair,
this is simple fare which won't provide too great a challenge, even
to novice cooks.
When the delectable aroma of barbecued chicken begins wafting from
your grill, you will be glad this cookout was your idea.
Happy Cooking
and Good Eatin'
8 Medium ears corn, husked and desilked, with ends trimmed
8 T Butter, at room temperature
½ T Seasoned salt
½ T Freshly ground black pepper
Combine butter, salt and pepper, and mix well.
Center each ear of corn on a square of heavy-duty aluminum foil.
Liberally spread surface of ears of corn with butter mixture. Fold
in ends of aluminum foil and roll up ears of corn.
Corn may be placed on the grill for 10 to 12 minutes, with grill lid
down, or directly on the coals and turned frequently for about 8
minutes.
Grandma's Cole Slaw
Cole slaw is a standard item on so many restaurant menus. But almost
nowhere is it really done well. This one is crisp and tangy.
1 Head cabbage, shredded
2 Carrots, peeled and shredded
1 Small white onion, grated
½ C Buttermilk
¾ C Mayonnaise
3 T Apple cider vinegar
1 T Sugar
1 t Salt
½ t Freshly ground pepper
¼ t White pepper
Mix the cabbage, carrots and onion in a large bowl or heavy-duty
plastic bag and refrigerate. Whisk together remaining ingredients to
make a smooth dressing; refrigerate. About 30 minutes before
serving, mix the dressing with the cabbage mixture and toss.
Dish Bread
This is the easiest yeast bread you will ever make. It has a coarser
texture than traditional yeast breads, but it is wonderfully moist,
it perfumes your whole house while baking, and is irresistible when
warm from the oven.
1 C Warm milk (110°F)
¼ C Honey
2 Packages of yeast (4 teaspoons)
1 Egg (at room temperature), lightly beaten
1-½ T Melted butter
1-½ t Salt
¾ C Very warm water
4 C All-purpose flour (or Better-for-Bread flour)
Preheat oven to 375°F.
In a large mixing bowl, combine the warm milk, yeast and honey. Stir
and let stand for 10 minutes.
Mix the egg, butter, salt and water into the milk mixture. Gradually
add the flour, stirring until well blended.
Cover the bowl and allow dough to rise in a warm place until more
than doubled in bulk (about 40 minutes). Stir the dough down and
beat for 30 seconds.
Pour the dough into a greased bowl (a 1-1/2 quart Pyrex casserole
dish will give you a nice, round loaf). Bake at 375°F for about 50
minutes. Brush melted butter on the top of the loaf when it's just
out of the oven.
Homemade Strawberry Ice Cream
2-2/3 C Sugar
1/3 C All-Purpose flour
1/8 t Salt
4 C Whole milk
5 Large eggs
4 C Pureed fresh strawberries (about 3-1/2 to 4 pints)
4 C Whipping cream
4 t Vanilla extract
2-½ t Almond extract
The quality of ingredients is extremely important in making good ice
cream. Buy the best, ripest fruit and the freshest eggs and dairy
products. Do not buy your eggs from a convenience store, where they
may have been languishing in the back of a cooler for months, but
from a reputable grocery store or supermarket.
Wash, trim and hull the strawberries; cut the larger ones in half.
Transfer berries to a blender and puree. Transfer puree to a
container and refrigerate.
Combine 1-½ cups of the sugar, flour and salt; set aside
Heat milk in top of a double boiler until hot, but not boiling; add
a small amount of the hot milk to the sugar mixture, stirring to
make a smooth paste. Then stir sugar mixture back into the remaining
milk. Cook, stirring constantly, over medium heat, until slightly
thickened. Lower heat to medium-low, cover, and cook 10 minutes.
Lightly beat the eggs in a bowl. Stir about one-fourth of the hot
mixture into the eggs; mix well. Stir the egg mixture back into the
hot mixture, and cook, stirring constantly, for 1 minute. Allow to
cool.
Mix together the strawberry puree, the remaining 1/2 cup of sugar,
whipping cream and extracts. Stir into the custard. Keep mixture
refrigerated or on ice until ready to freeze.
Pour into freezer can of a hand-turned or electric ice cream
freezer. Freeze according to manufacturer's directions. Makes about
4 quarts.
Tips for Making Legendary Ice Cream
Make sure your custard mixture is as cold as possible when you begin
freezing the ice cream. In fact, preparing the ice cream mixture the
day before makes smoother ice cream and increases the yield.
Keep the beater, top and can of your ice cream freezer in the
freezer or on ice so that these parts will be cold when ready for
use.
Finely crushed ice will melt more evenly and will, therefore, give
you a smoother textured ice cream.
To make and pack 4 quarts of ice cream, you will need about 20
pounds of crushed ice (15 for making and 5 for hardening) and 6 cups
of rock (3 and 3) or 4 cups of table salt (2 and 2).
Be careful not to use too much salt. Salt makes the ice and melt
water colder, so too much salt can cause the ice cream to freeze too
fast on the edge of the can resulting in a grainy texture.
Grandma's Sugar Cookies
2 C All-purpose flour, sifted
1 C Sugar
2 T Milk
2 Eggs
½ C Margarine, softened
½ t Salt
½ t Lemon zest
1 t Baking powder
½ t Baking soda
½ t Nutmeg
Preheat oven to 375°F.
Cream the margarine with the salt, lemon zest, nutmeg, sugar and
eggs.
Sift the flour with the baking powder and baking soda. With electric
mixer on low speed, gradually add flour mixture to sugar mixture.
Add the milk and mix well.
Drop by tablespoons on a greased cookie sheet. Flatten cookies by
stamping with a cookie press or bottom of a drinking glass. Sprinkle
cookies with granulated sugar.
Bake at 375°F for 10 to 12 minutes. Makes about 3 dozen cookies.
A Few Days Before:
Make the Southwestern Barbecue Sauce
The Day Before:
Cook up the Cowboy Pinto Beans
Make Grandma's Cole Slaw, but do not mix dressing with the chopped
vegetables
Make up the Strawberry Ice Cream mixture
Grandma's Sugar Cookies
The Night Before:
Put the chicken in the marinade
The Morning of:
Husk the corn
Bake the Dish Bread (wrap in lots of foil to keep as warm as
possible)
Heat up the Cowboy Pinto Beans (these don't have to be hot when you
serve them, but you don't want them cold)
Drain the marinade from the chicken and blot it dry
Checklist of Items Not to Forget (if You're Cooking Out away from
Home):
Grill
Charcoal and lighting medium, matches, lighter
Tongs for turning; brush for basting
Table cloth, plates, flatware, napkins
Jug of plain water (hand washing, drinking, etc.)
Coolers with plenty of ice
Ice cream freezer, chipped ice and salt
Large towel (for packing ice cream)
Plastic trash bag (for trash)
Large, heavy-duty, zip-type freezer bags
Heavy-duty aluminum foil
Something to sit on
Something to lie down on so you can look up at the clouds
Insect repellent
First Aid Kit
With any luck at all, you can delegate some of your cookout dishes
to others, but even if you are responsible for the entire affair,
this is simple fare which won't provide too great a challenge, even
to novice cooks.
When the delectable aroma of barbecued chicken begins wafting from
your grill, you will be glad this cookout was your idea.
Happy Cooking
and Good Eatin'