2 cups Self Raising Flour
2 ts Sugar
1 cup Milk
½ ts Salt
3 tbs Butter
**Dry ingredients can be measured, mixed and stored in a covered container before leaving home.
** Mix the flour, salt and sugar together in a bowl. Cut in the butter until fine crumbs form. Add milk to make a soft
dough. Knead lightly in the bowl or on a floured board until smooth. Shape into round loaf, rubb a little milk over the top.
Put into an oiled Dutch oven and put onto the hot coals covering the lid with some hot coals too. Bake for 30-40 min or until
the oaf makes a hollow sound when tapped.
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Barbara's Spiced Teas
Use 1 ts per cup
Orange-Clove Tea: Mix ¼ lb tea, 2 tbs whole cloves, 1 tbs dried, grated
Lemon Allspice Tea: Mix ¼ lb tea, 1 tbs allspice, 1 tbs dried lemon
Anise-Cinnamon Tea: Mix ¼ lb tea, 1 tbs anise seed, 1 crushed cinnamon
Lemon-Mint Tea: Mix ¼ lb tea, 4 tbs dried mint, 2 tbs grated, dried
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Blackburn Venison Stew
Take 4 lb stewing venison and dredge in flour. Heat some fat
in a large Dutch oven. Brown venison pieces a few at a time setting aside the browned meat. When all meat is browned, pour
off excess fat. Put all meat into the oven with 3 pints of water, a little salt, pepper, powdered marjoram and 3 cloves. Cover
the oven very close, and let it stew 4 hours over a slow fire. Then throw into it as much turnip, potatoes and carrots, cut
into square pieces, as you think convenient. Also add the white part of a large leek, or a whole onion, chopped, two heads
of celery, shred fine, a crust of bread burnt, and a half-pint of beer. Also for thickening, mix enough flour with cold water
and add to stew. Let simmer for another half hour to one hour, until thick. Serve hot.
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4 cups Flour
2 tbs Baking Powder
1 ½ cups Milk or
1 ts Salt
½ cup Shortening
ingredients. Work in shortening and add milk gradually. Knead and pinch off desired amount, place in greased Dutch oven and
bake 15-20 min on hot coals.
2 tbs Cooking Oil
1 large Onion, chopped
2 cloves Garlic,
4 large Potatoes,
peeled and cubed
1 lb Smoked Sausage
1 can Chopped Green
1 can Whole Kernal
In a Dutch
oven, heat oil. Sauté onion and garlic until tender. Add potatoes. Cook uncovered over medium heat for 20 min, stirring occasionally.
Add sausage, cook and stir until potatoes are tender and well browned, about 10 min more. Stir in chiles and corn; cook until
1 cup Flour
2 ts Baking Powder
½ ts Salt
1 ts Caraway Seeds
flour, baking powder, and seasonings in a small bowl. Beat egg in 1 cup measure. Add sufficient mild to make ½ cup. Pour egg
mixture into flour. Combine to form a stiff batter. Drop mixture by spoonfuls onto top of simmering stew. Cover and steam
for 10 min. Serve and Enjoy.
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Winter Carrot Soup
1 tbs Safflower
4 Carrots, grated
Med Onion, chopped
(~ ½ cup)
4 cups Vegetable
6 oz Can Tomato
Paste (2/3 cup)
1 tb Soy Sauce
½ ts Thyme
¼ ts Ground Cumin
¼ ts Black Pepper
curls on herbed garlic croutons (optional)
oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; sauté until tender, about 5 min. Add remaining ingredients,
increase heat, and cover. When mixtue reaches a boil, reduce heat to medium and simmer for about 5 min. Top with garnish if
desired. VARIATIONS: add ½ cup raisons, cook soup until they are plump and tender.
2 cups Flour
1 cup Whole Milk
1 Egg, beaten
3 tbs Baking Powder
2 ts Lard or Crisco
1 ts Salt
Boil a quartered
chicken until the bones can be removed easily. Mix up dumplin’ dough ingredients and spoon into boiling chicken pot
liquor. Cover pot and shift to cooler eye. Let cool 20 min and serve.
1 cup Mixed Beans (cranberry, kidney, large and small navy, black, and lentil)
2 large Onions, chopped
1 Whole Onion, with skin
¼ cup Olive or Vegetable Oil
3 lb Flanken (short ribs) or Chuck in one piece
2 tbs Honey
¾ cup Barley
6 Potatoes, peeled
2 cloves to 2 ½ head garlic, peeled
2 ts Salt
½ ts Pepper
2 ts Paprika
Water to cover Neck bones or marrow bones (about 1 lb)
1 Egg per person (optional)
**The day before cooking the cholent, soak the beans for 6 hours in water to cover. Rinse and drain.**
Sauté the chopped onions in the oil and brown the meat. Place the honey on the bottom on an 8 qt casserole and heat
a few min until caramelized. Add the beans, barley, potatoes and meat. Scatter the garlic around the meat. Dissolve the salt,
pepper and paprika in water and pour over, adding water just to cover. Place the meat bones, whole onion (the skin adds colour)
and unshelled eggs in the pot. Cover with water and bring to a boil. Cover with aluminium foil and the lid and simmer for
15 minutes. Remove to a preheated 225º oven and cook overnight.
In the morning, remove the lid and check the water. If the water covers the meat, uncover and leave for another 2 hours
so that the water evaporates to make a thick sauce. If there is no water, you can add a little bit.
1lb or 2 cups soft butter
8 cups flour, sifted
2 cups currants, plumped in hot water
2 cups white sugar
2 teaspoons baking soda
1 cup whole milk (I use 2%)
1 medium egg( I use large) that is what I have in the house
Rub butter and flour together with fingers, until it resembles soft
Add plumped currants, sugar and baking soda.
Whisk egg and milk together.
Pour egg and milk into a well in the butter and flour mixture.
Blend with hands, until a tender, but not sticky, ball of dough
is formed; add more milk if necessary, depending upon flour's absorbency.
Roll out on a well-floured surface, about 1 cm (3/8") thickness
and cut into circles, or roll into 2" or (4 cm) round logs and cut into cookies about 1 cm (3/8") thickness.
Bake at 350F or 180C, on an ungreased cookie sheet for 15 to 20
minutes turn once.
Yields about four dozen cakes.
(doubled) 1lb sausages 454 g
Slice 8 apples. Quarter 4 remaining apples. Fry sausages until lightly
browned. Add all the apples and saute with sausages until just tender. Remove sausages and place on centre of serving dish.
Place apple slices around sausages and garnish with apple quarters.
From the Officers' Mess Kitchen at
HISTORIC FORT YORK
To make about 3
2-3 quarts water
4 cups (2 pounds)
dried pea or Great Northern beans
1 large onion, peeled,
plus 2 large onions, peeled and each pierced with 2 whole cloves
1 tsp plus 1 tbsp
¾ c. dark molasses
½ c. dark brown
1 tbsp dry mustard
1 tsp freshly ground
½ pound salt pork
in one piece, with rind left on
In a heavy 4-5 quart
casserole, bring 2 qts of water to a boil over high heat. Drop in the dried beans
and boil them for about 2 minutes. (The water should cover the beans by at least
2 inches; add more if necessary). Turn off the heat and let the beans soak for
1 hour. Then add the peeled onion and 1 tsp of salt and bring to a boil again. Reduce the heat to low, partially cover the pan and simmer for about 1 hour, or until
the beans are tender. Check from time to time and add more boiling water to the
pot if necessary. (The beans should be covered with water throughout the cooking.) Drain the beans through a fine sieve set over a bowl, pick out and discard the onion
and reserve the cooking liquid. There should be about 2 quarts of liquid; add
water if necessary.
In a deep bowl, mix the molasses, ¼ c of the brown sugar, the mustard,
, 1 tbsp of salt and the pepper. Pour in about ½ c of the bean liquid and stir
to blend the ingredients well. Stir in 4 ½ c of bean liquid, then add the beans
and turn them about gently with a spoon until they are evenly coated. Beans should
be covered by ½ inch. Add more bean liquid if necessary, and stir gently to mix.
Preheat the oven to 250°
. Place the clove-pierced onions in the bottom of a 4-5 quart bean pot and ladle
the bean mixture over them. Score the fatty side of the salt pork by making crisscrossing
diagonal cuts about ½ inch deep and ½ inch apart all over the surface. Push the
salt pork down into the beans, letting only the top edge protrude above them. Cover
the pot with a piece of foil and set the lid securely in place.
Bake the beans in the middle of the oven for 5 hours, adding more bean
liquid if they become dry. Then remove the lid and foil, spread the remaining
¼ cup of brown sugar over the beans and bake for 1 hour longer. Serve the beans
directly from the pot. Leftover beans may be refrigerated in the same pot; tightly
covered, they can safely be kept for up to 10 days. Add a little more water to
the pot before reheating the beans in the oven.
from a recipe in The Plymouth Colony Cook Book), copied from Time Life Book Foods of the World Recipes American Cooking:
ts Baking Powder
ts Dried Herbs, finely crushed
cup Milk or Light Cream
ingredients together in a bowl. Cut the butter into small pieces. With the tips of your fingers, combine the butter with the
flour mixture until it is the consistency of course meal. Add marjoram or thyme. If using rosemary, only use 1 ts. Add milk
or cream. Roll our, cut, and back, one batch at a time, in a well seasoned, hot Dutch oven (425º) for 15 min.
12 large onions, coarsely chopped
L beef or veal broth, well-seasoned 4 cups
ml black pepper
ml cayenne pepper ¼
ml rich cream, boiling (optional)
#1: Melt butter in a large stew pan. Add onions and stew slowly, until soft, but not browned, about 20 minutes. Add pepper, cayenne and salt. Add broth
and allow to heat through. Serve with bread.
#2: Follow the instructions for version 1, but bring broth to a boil to extract as much flavour as possible from
the onions. Strain the onions out of the broth, and discard the onions. Add boiling cream to strained broth. Serve
with thin pieces of white bread.
Spices depend upon the quality of broth. Version #2 is nice if the onions are left in.
are two onion soups in this one recipe. The first one is merely a combination
of stewed onions and seasoning and broth. The second one is a delicately flavoured
may say plain, but flavour is most delicious.
the Officers’ Mess Kitchen at HISTORIC FOR YORK
2 cups sugar
Cream the eggs and sugar together.
Add poppy seeds.
1 1/4 cup
poppy seeds or 10 oz.
1 1/2 cup
until oil is incorporated into mixture.
Add ½ cup chopped pecans or filberts.
½ tsp baking
mixture in a separate bowl.
flour mixture with one can evaporated milk, or for a richer cake use 1 can sweetened condensed milk.
a greased 10 inch cheese cake pan or 2 loaf pans. Bake at 350 for about 1hour 10 min. for the 10 inch pan and about 50 mins
for the 2 loaf pans.
with icing sugar when cool.
2 2/3 cups Minute
2 cups Water
5 ts Salt
3 lb Ground Beef
1 Onion, chopped
Pepper to taste
4, 8 oz cans Tomato
ingredients except tomato sauce and water. Shape into 48 small balls. Place in skillet or Dutch oven. Cover with tomato sauce
and 2 cups water. Cover tightly and simmer 30 min or until done. Remove from heat, let stand 5 min before serving. Serves
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c chopped onion
tsp finely chopped garlic
green apple, peeled, cored, diced
cup potato, peeled, chopped
cups squash, peeled, chopped
crisp fried, chopped
some oil until hot – add onions and garlic, cook for 2-3 min. Add potato, apple, water and squash. Bring to a boil,
reduce heat and simmer for 25 minutes, covered.
in blender until smooth.
to heat, add cream, salt and pepper. Bring to a boil.
Serve into 6 bowls, add dollop of sour cream and sprinkle bacon on top.
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Squash Carrot Soup
For 40 servings
over the fire:
4 large onions
¼ c chopped
4 green apples,
peeled, cored, diced
4 large mashing
potatoes, peeled, diced
4 large butternut
squash, peeled, diced
5 lb bag carrots
litre 6% cream,
salt and pepper
pre-cooked bacon bits or 1 lb bacon, cooked, crumbled
Use the largest
iron pot and heat oil. Add onions and garlic, cook until onions are clear. Add apples, potato, carrots, squash – cover
with water. Bring to a boil and reduce heat until just bubbling. Cover and cook until very soft. (Start soup right after breakfast
– you don't want this soup to be undercooked).. You will have to split the soup at this stage into 2 pots. Check frequently
to add more water if necessary.
Take off heat and
mash carefully with potato masher. Add salt and pepper.
Return to the fire,
add cream to pots (we added a little more milk to one of the pots that was a bit too thick) bring back to a boil, then remove
from the fire.
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¾ cup Flour
Rind of 1 Lemon
sp Caraway Seeds, pounded
cup Butter, softened
tbs Rose Water
5 ingredients. Add butter and rose water and work until crumbs are formed. Add egg and mix until blended. (If too soft to
roll, chill until firm.) On floured board with floured rolling pin, roll small amounts of dough at a time to ¼” thickness.
Cut with 2” cutter. With floured pancake turner, transfer to ungreased cookie sheet, leaving 1” between cookies.
Bake, one batch at a time, in a well seasoned, hot Dutch oven (400º) 7 minutes or until cookies begin to brown around the
edges. Makes 3 dozen.
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g Ground Lean Pork
small Onion, chopped finely
ml Water, boiling
clove Garlic, chopped or 5 ml Garlic Powder
ml Celery Salt or 1 small branch Celery Leaves
medium Potatoes, boiled and mashed
for a Two-Crust Pie (22 cm in diameter)
Put the first
nine ingredients in a large, heavy saucepan. Cook over low heat, stirring, until the meat is no longer red and you have about
half of the liquid left. Cover and cook gently for a further 30-45 min. Mix the mashed potatoes into the cooked meat mixture.
Cool. Preheat the oven to 230ºC. Roll out the pastry into two circles. Line the pan with one circle. Fill with cooled meat
mixture. Place the other circle on top of the mixture. Seal edges and slash top of crust to let steam escape. Bake for 10
min, then reduce heat to 180ºC and bake 30-40 min longer. Makes 6 servings. VARIATIONS: Can be made with boiled chicken or
pork mixture, or a mixture of ground meats. Pork is usually part of the mixture.
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1 cup butter
1 cup brown
(enough to cover bottom of cookie sheet)
1 bag chocolate
chips (milk or semi-sweet)
1 bag peanut
sheet with sides
with Pam or lightly coat with butter or margarine. Cover bottom of pan with soda crackers.
and add sugar, on low heat. Stir until sugar is dissolved and mixture is well incorporated and smooth.
crackers, spread evenly and bake at 350 for 10 to 15 minutes.
and immediately pour peanut butter chips over crackers; let stand for a few minutes to soften and melt then spread out smooth
with chocolate chips
till chocolate sets back up
snack size pieces