International cooking

E Z Chicken Divine

From Mary Ringland, June 24, 1974

2 pkg Frozen Broccoli (1 bunch fresh)
2 Cups Sliced Cooked Chicken
2 Cans Condensed Cream of Chicken Soup
1 Cup Mayonnaise
1 tsp Lemon juice
!/2 tsp Bolst's Hot Curry Powder (I insist)
1/2 Cup Grated Sharp Cheddar Cheese
1/2 Cup Soft Bread Crumbs
1 Tbsp Melted Butter
Pimento Strips

Cook broccoli in boiling, salted H2O until tender;
Arrange stalks in greased 11 1/2" x 7 1/2" x 1 1/2" Pyrex baking pan
with florets facing outward.
Place chicken on top of broccoli.
Combine Soup, Mayonnaise, Lemon Juice and Curry Powder;
pour over chicken.
Sprinkle with cheese.
Combine Bread Crumbs and Butter;
Sprinkle over all.
Bake at 350 Degrees Fahrenheit for 25-30 minutes
or until thoroughly heated.
Garnish with Pimento Strips.
Serves 4 -6

Israeli Charoset

15 pitted dates, chopped
3 bananas, mashed
1-3 apples, chopped
Juice and grated zest of 1 Orange
1 Cup almonds, chopped (sliced)
1/2 Cup red wine
1 teaspoon ground cinnamon
Sugar or Honey to taste
(optional) Matza Meal (not necessary with extra apple)
Combine fruits, nuts, wine, cinnamon, and sugar or honey. Add matza meal to get the consistency you want.
Makes about 6 cups

--Raquel Segal, Dix Hills Hadassah, New York

Especially wonderful with shredded fresh horseradish on egg matza!

Green Tomato Mince Meat

From Gertrude Kimball's recipe box,
but she has a note that it is from Esther Kimball Hibbard
[Filling for 2 pies]

2 Pints green Tomatoes.
4 large apples
1 cup sorghum
1/2 cup sugar and vinegar (each)
1 tea sp. each cloves, cinnamon and allspice
5 cents suet

[OK. Now this one had me stumped.
So in 2007 i put in a phone call to my mother's best friend,
Virginia Shelton, in Mangum Oklahoma, and we had a conference
on the quantity involved in "5 cents suet".
The amount determined is 1 lb. suet,
just less than one pound oif it is lean suet.
The suggestion was also tendered
that 1/2 lb. bacon could be substituted if no suet wa available.]

1 cup rasins

Chop and drain tomatoes. Chop all others
cook 1/2 hour

[cook down soft]
{Cook the bacon first, then add broth. Bacon/suet will rise to the top-]

I use two pie crusts for the pie, and make a lattice top
with some design in the remaining pie crust for interest in the center.
For the pie, as the Mince Meat is already cooked
Just see that the crust is browned. I bake at 400 degrees Fahrenheit.

One filling fits nicely into the olive-oil mayonnaise container
(so you need two for the whole batch - cool first - )
and keeps at least two years in the freezer.

Coconut Custard Pie

With no-roll pie crust!
Harlen's Coconut Custard Pie with Dennis' No-Roll Fannie Farmer Pie Crust

No Roll Pastry:

Sift Directly into a 9-inch pan
1 1/2 Cups pastry or All-purpose flour
1 teaspoon Salt
1 1/2 teaspoons sugar
Mix in a cup
1/2 Cup vegetable cooking oil
2 Tablespoons Milk
Pour over the flour and mix with a fork until no dry flour shows.
Press with your fingers to line the pan and the sides as evenly as possible.
Fill and bake accordingly to the recipe for any one-crust pie.

--Fannie Farmer 1972 32nd printing paperback

Harlen's Miracle Custard Filling:

Bake the pie crust at 400 degrees Fahrenheit for 10 minutes

Into the Blender put:

1 Cup Sugar
1/4 Cup softened Butter
4 Eggs
1/2 Cup Flour
2 Cups Milk
1/2 teaspoon Baking Powder
1 teaspoon Vanilla
1 Cup Coconut

Don't worry, it all will fit into the blender.

Pour into the pre-baked pie crust.

Bake until the edges are nicely browned and the pie is fairly firm.

Rheinlander Bakery's King Cake

(Cake in picture is Mine, from this recipe)

1/4 Cup Whole Milk
1/4 Cup Sugar
1/2 teaspoon Salt
1 1/4 Sticks  cold, unsalted Butter
cut into small pieces.
1 (.25 OZ) pkg Active Dry Yeast
1/4 Cup warm Water (105 to 115 F)
1/8 teaspoon Mace
1/8 teaspoon Cardamom
2 1/4 Cups All-Purpose Flour
2 Eggs Beaten
1 Plastic trinket
(I suggest antique Cracker Jax favors)

1/2 Cup Sugar
1 1/2 teaspoons Ground Cinnamon
1/3 Cup unsalted Butter, softened

Glaze and Sugars:
1 1/3 Cups Powdered Sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Lemon Extract
Green, Gold, and Purple Sugar**

1.) Heat milk in a small saucepan until it steams;
remove from heat. Add sugar, salt and butter,
stirring until butter is melted. Let cool to lukewarm.
In a large bowl, sprinkle yeast over warm water.
Stir to dissolve and let stand until frothy.
Add milk mixture to yeast mixture.

2.) Combine mace, cardamom and flour.

3.) Add eggs and 1 1/2 Cups flour mixture to milk mixture;
stir with a wooden spoon until smoothe.
Add remaining flour mixture.
Stir until dough is smoothe and pulls away from the side of the bowl.
(I have had to use more flour.)

4.) Turn dough out onto a lightly floured surface.
Knead about 4 minutes, until a small piece of dough stretches
(I have not accomplished this YET, but the resulting cake is very satisfactory)
to form a thin windowpane. If it tears, the gluten has not developed;
continue kneading.
Place dough in an oiled bowl.
Loosely cover with a cloth or plastic wrap and let rise until doubled in size,
about an hour in a warm room.
Punch down dough, cover, and refridgerate overnight.

5.) To prepare filling, combine cinnamon and sugar.

6.) Roll dough into a 6" X 24" rectangle.
Spread butter over dough and sprinkle with cinnamon mixture.
Fold dough over the filling and roll up tightly,
forming a long rope and leaving side seam down.
Form into a circle, placing one end inside the other to hide the seam;
pinch to seal. Place on a baking sheet (i butter mine) and let rise,
loosely covered with a cloth or plastic wrap, until doubled in bulk,
about 45 minutes.

7.) Preheat oven to 350F.

8.) Bake cake 30 to 35 minutes, until golden brown.
Cool on wire rack. When cake has cooled,
make slit in bottom and insert trinket., so it does not show.
(I have been leaving mine on the sheet,
because the drippings of glaze and sugar are so nice
to scoop onto the pieces as I serve them,
but we devour ours pretty quickly).

9.) To prepare glaze, combine powdered sugar and extracts.
Drizzle in enough water, while whisking, to make a thin icing.
Spoon icing over cake.
Decorate cake with alternating bands of purple, green, and gold sugars.
(I only have some sugars from Halloween, so my pictures will only show those colors...Sorry)

**How To Make Colored Sugar:

 1/2 Cups Sugar, divided
1 to 2 drops each of green, yellow, red, and blue food coloring.
Combine 1/2 Cup sugar and a drop of green coloring in a jar.
Place lid on jar, and shake vigorously to mix the colour and sugar.
Repeat with yellow coloring.
To make purple sugar, use 1 drop red and 1 drop blue with 1/2 Cup sugar.
You'll have about half the coloured sugars left over.

Don't want to make your own?
Contact Rheinlander Bakery
5721 Olde Wadsworth Boulevard
Arvada, Colorado 80002
303 467-1810

Cranberry Orange Nut Bread

Recipe from the collection of Esther Hibbard,

Attributed to Oleta McSpadden

Make two groups of ingredients, Dry and Wet.
Preheat the oven to 350 Degrees Fahrenheit
Grease a Bread Pan and line the bottom with Wax Paper

Dry Ingredients:

Use a large sifter, combine in the sifter and sift into a mixing bowl
2 Cups Flour
1/2 teaspoon Salt
1 1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 Cup Sugar

Wet Ingredients:

Combine in a blender

One Whole orange cut into about eight sections, Peel and All
1 Cup whole fresh Cranberries
2 Tablespoons Butter or margarine
Pour in enough boiling water to blend these.

For me, this is about up to the lower part of the handle on my blender.
Sorry that is not more specific.

Back to the dry ingredients

Add One Beaten Egg to the dry ingredients in the mixing bowl
Add 1 Cup chopped Pecans, Choppe fine (Optional)
Stir in the wet ingredients from the blender
Spoon and Spatula the whole thing into the Bread Pan and bake or about an hour,
or until a toothpick comes out clean.
Cuts much better when cool.

Mother served this in thin slices made into bread and butter sandwiches.

Dennis' Ginger Beer

From a Recipe by Harrowsmith Reader
Serving Size: 20

2 Gallons Boiling Water (256 oz.)
2 Lemons, Thinley Sliced
1/4 teaspoon Cream of Tartar
2 Pounds Sugar
2 Ounces Ginger Root, Chopped
1/2 teaspoon yeast

Boil the water in a stainless steel or enamel pot. (We use our Roaster Oven for the whole process.) Add all remaining ingredients except the yeast.
Simmer 20 Minutes.
Add more Ginger for a livelier flavour.
Dissolve yeast in one cup of the mixture and stir back in.
Cover and allow to ferment 33-36 hours at 65-70 degrees Fahrenheit.
(i.e. Mix it in the morning, let it sit overnight, and bottle it the next evening.)

When a slight white skin of foam appears on the top of the brew it is ready to bottle. Siphon or pour (we ladel) into sterilized bottles, removing any lemon slices. After capping, age the bottles upright for one week at 60-65 degrees Fahrenheit. (We age them for longer periods of time with good results) Store in the refridgerator or basement cool room below 60 degrees Fahrenheit.



Notes: Instead of sliced lemons you may use 4 Tablespoons Lemon Juice.

Instead of Chopped Ginger you may use 4 teaspoons powdered Ginger (BUT DON'T)

"The resulting beverage was very fizzy and seemed to become more fizzy the longer it was stored. Our supply was gone in a month, and by the end of the month the caps were almost removing themselves from the bottles!"

Shewey's Sheath Cake

This is an adaptation of a fabulous chocolate cake for a rum cake. It is equally wonderful with or without the rum. Here it is as given to Mom by Mary Hoyle 'Jackie' Cooper in August of 1973, with Mom's additions in parentheses. This is about the most versatile fabulous chocolate cake recipe ever devised. And EASY!

Bring to a rolling boil in a saucepan:

1 Stick Oleo (margarine)
1/2 Cup Crisco
4 Tablespoons Cocoa Powder
1 Cup H2O (Water)

Pour boiling mixture over Sugar and Flour in a mixing bowl:

2 Cups Flour
2 Cups Sugar

Add to this mixture:

1/2 Cup Buttermilk (you can substitute any milk with two tablespoons of vinagre added for the buttermilk)
2 Eggs
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Vanilla

Beat it for 2 minutes and pour into a long pan (9 X 11), greased on the bottom only. Bake at 400 degrees Fahrenheit for 20 to 25 minutes. Ice Immediately after removal from oven. Prepare Icing on the stove as it is baking.


Melt in a saucepan:

6 Tablespoons Milk
1 Stick Oleo (margarine)
4 Tablespoons Cocoa Powder

Pour over:

1 Box Powdered Sugar


1 teaspoon vanilla
(1 teaspoon rum flavoring if rum cake is desired)
(1 teaspoon coffee crystals if moca icing is desired)
1 Cup chopped Nuts

At this point, if rum cake is the goal, pierce the cake in many places with the end of a chopstick or the end of a wooden spoon, and pour
1/2 Cup RUM

over the cake before you pour on the icing.

Pour ICING over hot Cake. Allow to cool for a few minutes, or you will have to serve it with a big spoon. WARNING: Rum cake taken to work for co-workers birthdays is habit forming and may result in the co-workers demanding another Rum Cake for each birthday.

Recipe for the Month of August: Mom's Lemonade

(Well, this is really my Gin and Tonic with Lime...but you can use your imagination.)

In a gallon container

1 1/2 to 2 cups Lemon juice
1 1/2 to 2 cups sugar
Fill up the container with water and cap tightly.

Shake to mix thoroughly.
Serve over ice.


Thought we would kick off our cooking page with a cooling drink recipe from Trinidad. Our recipe is simple: in your big glass or enamel pot, Boil a few pieces of the mauby bark with three cloves and a few anise seeds, cool a bit, strain into a gallon jug through cheesecloth, put in one or two cups of sugar to taste. Serve over ice to dilute it, because it makes more or less of a syrup. Courtesy Naomi Ince, one of our friends from Trinidad.

Here is a link to the Trinidad GUARDIAN article about Mauby,, and several recipes from the ladies in Trinidad, and heaven knows they should have it right!


Sorrel is on the same order as Mauby. You use the dried flowers to boil.

Naomi used

 2 quarts of water,
1 ounce of dried sorrel,
1/4 teaspoon Anise seed,
2 sticks clove,
2 pieces sliced from fresh ginger root and a dash of grated nutmeg.

Boil it until the water gets dark, more water can be added if it gets too dark.

When the water is dark to suit,
remove the sorrel pods and cloves and anise seeds
and stir in sugar to taste.
strain through a cloth several times to remove all sediment.
Add rum, (Old Oak, if you can get it. We have to settle for Myers. We strain it before we add the sugar.)

Serve cold.

Because of the pretty red color of the flowers this makes a really pretty drink for Christmas time, but we drink it in the summer as well, for all the best reasons.

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