Quick Recipes and Easy

Grandma Hystad’s Recipes, Bar Mixes, Cleaning Tips

BEEF AND POTATO CAKES

CINNAMON APPLES

ICED TEA

THE USES OF FOOD

8 WAYS TO PREPARE POTATOES

LIGHTSIDE

CLEANING AROUND THE KITCHEN

BAR MIXES

RECIPES

Beef And Potato Cakes

You can use ground meat if desired. A treat for children.

8 oz. Beef.

8 oz. Potatoes.

1 small 2-3 inch onion chopped finely.

1 egg yolk.

Dark soy sauce.

1 teaspoon salt.

Cook the potatoes and mash. Mix in egg yolk and salt. Chop onion finely, brown with 1 tablespoon oil, add ground meat. Brown for 4 minutes. Add soy sauce and mix the batch with the potatoes. Shape into balls the size of golf balls, flatten into cakes. Heat the cooking pan. Grease lightly with oil; use medium heat to brown the cakes, turn to brown both sides. If you have an electric skillet set temperature at 340. When automatic control light blinks, turn cakes over.

Cinnamon Apples

4 tart apples, sliced.

1 cup sugar.

½ cup water.

½ pound cinnamon candy.

Pare and slice apples into eights. Combine sugar, water and candy to make syrup. Bring to a boil and when sugar and candy are dissolved, add sliced apples. Cook until apples are soft. Makes 4 servings.

Iced Coffee

Make coffee double strength. Pour the hot coffee over plenty of ice in tall glasses. As the ice melts, it dilutes the coffee. Top the glass with whipped cream.

THE USES OF FOOD

To build new tissues (muscle-tissue, bone tissue, and nerve tissue, to repair those issues that are worn out.

To furnish the body with energy for work and play. (Heat is a form of energy).

To regulate the body processes; to keep the body in excellent working order.

To promote the growth and to keep the body healthy.

BASE FORMING, ACID-FORMING FOODS.
Besides grouping our foods under the headings of six foodstuffs, we classify them as base forming and acid forming. These terms do not refer to the taste of food but rather to the use of foods in the body. Foods are acid-forming or base forming according to the ash that is left after they are digested and utilized by the body. The body needs both types of foods so that one counteracts the other, preserving neutrality that is essential for health.

Base-forming foods are milk, milk-products, fruits, and vegetables, except prunes, plums, cranberries and corn.
Acid-forming foods are meat, fish, egg, grains, prunes, plums, cranberries, and corn.

POTATOES

Potatoes are a huge part of most meals. Did you know there is eight ways (maybe more) of preparing them?

BOILED POTATOES.

Select potatoes that are smooth and have uniform size. Cook in boiling, salted water until soft. Drain and let stand uncovered in a warm place until served. Serve hot. Potatoes may be boiled with the skins on or steamed.

RICED POTATOES.

Place cooked potatoes through a hot potato-ricer and serve at once. do not pack or mash in putting into the serving-dish. Sprinkle with paprika.

CREAMED POTATOES

Cut the boiled potatoes into ½ -inch cubes. Make a medium white sauce and combine with potatoes while hot. Add finely cut parsley and serve.

MASHED POTATOES

6 boiled potatoes.

2 tablespoons butter.

4 tablespoons hot milk.

½ teaspoon salt.

Mash the cooked potatoes with a potato-masher until soft; add the butter, salt, pepper, and milk, and beat all until light and fluffy. Pile lightly in a hot serving-dish.

BAKED POTATOES

Select smooth, medium-sized potatoes. Wash well with brush. Bake in a hot oven 45 minutes, or until done. Break the skins to let the steam escape and serve at once. If baked potatoes stand they become soggy.

STUFFED POTATOES

6 medium-sizes potatoes baked.

2 tablespoons butter.

½ teaspoon salt.

4 tablespoons hot milk.

Cut a slice from the side of the potato and scoop out the inside. Mash, add butter, hot milk, and seasonings. Beat until light and fluffy. A stiffly beaten egg-white may be added. Refill skins and brown in a hot oven. Grated cheese may be added, if desired.

FRANCONIA POTATOES

Wash and pare potatoes and parboil 10 minutes. Drain and place in pan in which meat is roasting. Bake about 40 minutes, basting with stout in the pan when basting the meat.

ESCALLOPED POTATOES.
Prepare potatoes as for boiling. Cut in 1/8 inch slices. Place in layers in buttered baking-dish; sprinkle with salt and pepper and dredge with flour. Dot over with small pieces of butter. Add hot milk until it may be seen through the top layer. Bake about 1 hour.

LIGHTSIDE

The first day teacher was reading the tale of Three Small Pigs to her class. She came to the part in the tale where
the first pig was after building materials for her home.

She read ”so the pig went up to the man with the wheelbarrow full of straw and questioned”. “Sir may I have some of that straw to build my house?” The teacher stopped reading and questioned the class, ”And what do you reckon that man said?”

One small boy raised his hand and said, “I reckon he said” “Holy crap! A talking pig!”

Cooking In Year 500

Two cannibals were sitting by a fire.
The first says, “Gee I despise my mother-in law”.
The second answers, “so, try the potatoes”.

TABLE OF ABBREVIATIONS

tsp…for teaspoon…………………………………….gal.for gallon

tbsp.for tablespoonful………………………lb for pound

c.for cupful…………………………………………………oz.for ounce

pt.for pint…………………………………………………..f.g.for few grains

ssp.for saltspoonful………………………………min.for minute

qt.for quart………………………………………………..hr.for hour

TABLE OF MEASUREMENTS

3 tsp…………………………………………………………………..1 tbsp

12 tbsp……………………………………………………………….1 cup wet material

16 tbsp…………………………………………………………………1 c.dry material

2 c………………………………………………………………………….1 pt.

2 pt…………………………………………………………………………1 qt.

CLEANING AROUND THE KITCHEN

Care Of Silver; to avoid scratching, wash kinds separately. Hold a few pieces in the hand and wash. Use hot, soapy water. Dry and polish by rubbing with a towel. Silver is brighter if wiped without rinsing. Store in cases or drawer divided into sections for the purpose.

CLEANING SILVER; Use an aluminium pan. Place water, salt, and baking-soda into the pan. (For each quart of water use 1 teaspoon salt and 1 teaspoon soda). Place silver in pan. There should be enough water to cover it. Place pan over flame and heat it until the tarnish disappears. Pour off the water, wash in hot, soapy water, and dry thoroughly.

CLEANING COPPER AND BRASS.

Wash thoroughly. Dip soft cloth in vinegar and then in whiting or salt and scour the metal. Wash and dry, rubbing with a soft cloth. A commercial cleaner “Brasso”, is also effective in cleaning.

CLEANING ALUMINUM

Use mild soap and hot water. Do not use soda or ammonia. A small weak acid will brighten aluminium. Rub with steel wool when necessary. Boiling with fresh water will soak off any burned food.

NICKEL

Wash with soap and water. Polish with sifted whiting applied with
a soft cloth dampened with ammonia or water. Let dry and rub.

BAR MIXES.

Hoots Mon.

1 jigger Scotch Whiskey.

½ jigger Lillet.

½ jigger Sweet Vermouth.

Stir with ice and strain.

Imperial Fizz.

1 jigger Rye Whiskey.

Juice of ½ lemon.

½ teaspoon sugar.

Shake with ice and strain. Fill with chilled Champagne.

Rum Liqueur

1 jigger Jamaican Rum.

1 jigger Coffee Liqueur

1 jigger lime juice.

Dash of bitters.

Shake with cracked ice. Pour unstrained into tall glass fill with 7-up.

You may re-print the article published as long as you comply with following terms; Article must be published (unedited). Article must be published with the author’s (resource box) and copyright
information included.

Article Source: Bruce Chambers sold his printing, publishing, mail
order business and retired in 1980. He came on the Internet in 2003.
He researched for 1 year, and then started a free monthly Activity
Internet Marketing Report, plus free monthly Grandma Hystad’s Recipes,
bar mixes, tips newsletters. At present he resells from his website.

You can subscribe to either or both newsletters by going to his web
site. Please visit: cbestbuys.com cbestbuys.com



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