Another historic recipe from Rosie’s Riveting Recipes…
During the war years fats were tightly rationed and in very short supply. One technique for saving on fat was to render the leftover fats from cooking meats. Another technique was to melt the fat off food wrappers. Sometimes traditional recipes were modified to help conserve scarce ingredients, such as the recipe presented here. Today’s health conscious cooks may find this recipe useful for those who wish to curtail their fat intake. Enjoy.
- 1 1/2 cups sifted flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 egg, beaten
- 1/2 cup milk
- 1 tablespoon melted shortening or oil
Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add egg, milk, and shortening. Stir only enough to dampen all flour. Bake in greased muffin pans, in hot oven (425 F) for about 22 minutes for large muffins, 15 minutes for medium muffins. Makes 8 to 12 muffins.
SPICE APPLE MUFFINS
Mix muffins as directed above, adding 1/2 cup chopped, sliced apples with the egg, milk and shortening. Mix and turn into greased muffin pans. Sprinkle top with mixture of 2 tablespoons sugar, 1/8 teaspoon cinnamon, and dash of nutmeg. Bake as above, allowing 20 to 25 minutes.
I love classic, back-to-basics dishes, and I love experimenting with other people’s recipes to create my own, unique version. Here is the result of my latest, “experiment.” It was inspired by a recipe at allrecipes.com. I then changed some of the ingredients and have made it my own.
GOOD OLD FASHIONED CHILI con CARNE
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 (15 ounce) can tomato sauce
- 2 cups beef broth
- 1 (15 ounce) can Ranch Style Beans
- 1 (15 ounce) can red kidney beans
- 1 (4 oz) can chopped green chili peppers
- 1 (15 ounce) can of corn (optional)
- 2 tablespoons red chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon buffalo wing sauce
Cook beef and onion in a large stockpot over medium heat. Once meat is brown and the onions are clear stir in tomato sauce, beef broth, beans, green chili peppers, corn (if desired), and seasonings. Bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.
So who doesn’t love pasta? It’s cheap, it’s filling, and you can make many wonderful dishes with pasta. Not eating gluten? No problem. There are some wonderful gluten free pastas out there. In fact, I use both wheat and gluten free pastas, and both are yummy.
This is a simple, yet tasty, pasta dish that is easy to prepare and uses ingredients that most of us already have on hand. Best of all, it’s delicious.
BAKED ZITI PARMESAN
- 1 lb. lean ground beef
- 2 jars spaghetti sauce
- 2 cups mozzarella cheese
- 2 cups Parmesan cheese
- dash of salt
Preheat oven to 350 F. Spray an 8 x 8 baking dish with nonstick cooking spray. Set aside. Boil pasta in salted water according to the package directions. Drain. While pasta is cooking brown meat in a skillet over medium heat until browned and crumbled. Drain. Place meat back in skillet and add spaghetti sauce, stirring well.
Place half of cooked pasta in the bottom of the baking dish. Cover with half of the pasta sauce. Top with 1 cup mozzarella cheese and 1 cup Parmesan cheese. Repeat layers, ending with the remaining cheeses on top. Bake uncovered for 20 to 25 minutes, or until top cheese layer is browned and sauce is bubbling. Serve with hot garlic bread.