From the Old Betty Crocker Cookbook.A couple of changes to the recipe, which you can see mom penciled in. 1. 1 & 1/2 Cups Milk. 2. 1/2 Cup Warm ( 100 degree ) water with 1/4 teaspoon of sugar and 2 packets of yeast to start the yeast. 3. Heat the milk to lukewarm on the stove top with the Sugar and Salt added. I use a mixer with a dough hook. Add the Milk/sugar/salt mixture, eggs. Add a cup of flour, then add the yeast and shortning. Continue to mix and add flour a cup at a time till the mixture starts coming together. I was never able to get 7 cups of flour into the the dough, but 5-6 cups. From the picture below you can see what 5.5 - 6 Cups gives you about 5 dozen rolls. Once you have it together and you can't use the mixer any more because the dough is climbing up the hook, take the dough out put on a flat surface and nead a while, make sure that you get a nice smooth dry touch to the dough. Place in a greased bowl to rise, double size, ( 45 minutes ), punch down and let rise again. Make sure you are in a warm room ( 80 degrees ) or have it in a warm place to rise, on top of a warm oven can work. After the second rise, roll it out about 1/2 inch and cut rounds that are about 2.5 inches around. Fold over in half, and arrange in 8 inch pie tins, 10 around, 2 in the middle. Melt some butter, ( I use a full stick ) and brush the tops of the rolls. Let rise to double. DON'T CHEAT. They have to rise above the pan and fill the gaps or they will not be fluffy and light, but dense and pucky. When they are ready, 15 minutes ( or golden brown ) in a 350 degree oven. I bake on two shelves and rotate around and between shelves at the 7.5 minute mark. When done, brush with butter again, take out of the pans onto cooling racks. Sneak a roll or two from the dregs pan. ( the one where you took the leftover dough and made it back into a ball and rolled out. ) You have to sample them, its for the good of the planet. After cool, I wrap in aluminum foil and freeze. I do these a few days ahead because it is so intensive a process. If you freeze them they will stay fluffy and nice. Take out of the freezer when ready let set 15-30 minutes, then put into a 350 degree oven for 15-20 minutes to get really nice and hot. Then serve.
Month: October 2018
Mom’s BBQ recipe
This is amazingly good and many will dismiss. My alterations is that I smoke the beef and pork in a Green Egg.
You may notice on the recipe cards, there is reference to Mango, this must be some odd mixed up reference from southern Indiana and Green Bell Peppers. There is no Mango in this recipe or any that Mom made, you could not get them in Indiana back then.. Lol.
Cook together 2 lbs of Pork and 2 lbs of Beef. I assume that this is braised in water, I slow cooked on a smoker, but a grill will work as well at a very low temperature. Saute 1 cup of chopped Onion, 1 cup of Green Pepper, and Celery. I do this in Butter. Add this to the sauce. Take the meat when done and and falling apart, into larger pot, if not done cook in some water. Start the sauce, which is; 1 can of Campbells Tomato soup. ( yes really ) 1/2 cup Ketchup 2/3 cup sweet pickle relish Dash of Paprika 2 T of Worcestershire Sauce 2 T of Vinegar ( apple ) 1 t of Chili Powder 1 t of red chili flakes if you like. 1/4 cup of sugar, ( not sure this is really necessary, adds too much sweetness. ) Then add the Green Pepper, Onion, and Celery. I took the meat, retaining the broth from any braising efforts and maybe beef broth if you like, and I chopped up the meat so it was more chunked than like pulled pork. Use that broth to get the right level of moisture and consistency, in some ways it is more like a sloppy joe, but man it is tangy and good. Goes great on a bun. Images below are of a second recipe card mom had.
Mom’s Swiss Steak
From Mom’s recipe card.
- 1″ thick Round Steak
- 1 – 8oz can Tomato Sauce
- 1 Cup Water
- 1 tsp Beef Stock Granules/Bullion
- Chopped Onion – not too small a cut.
Remove Fat and cut steak into pieces. Pound and flour pieces. ( I usually put a little salt and pepper in the flour mix. )
Sauté until browned. Place in pyrex pan.
Saute onion in skillet add tomato sauce and water, add beef stock. Make sure you have enough liquid, this is the gravy for the mashed potatoes. Simmer till hot and you have all the good bits deglazed from the pan.
Pour over the meat, Cover with aluminum foil, and bake at 325 for 2.5 hours.
Serve with Mashed potatoes and peas of course.
Beef Stew – My Version of Mom’s Beef Stew.
Quick and dirty, I will put together later more.
- 1.5 lbs stew beef, London broil, or top round.
- Chicken Bullion or Knorr Chicken Stock Pack
- 2 tbs Tomato Paste or 5 oz can of Tomato Sauce
- Salt, Pepper
- 16oz Guinness or other dark flavorful beer.
- 1 tbs Cider Vinegar or Juice of 1 lime.
- 1 tsp dry mustard
- 1 tbs Worcestershire sauce or Horseradish
- 2-3 tbs of butter
- Carrots – to desire 1-1.5 Cups
- Celery – 1 Cup
- Onion – 1 Cup
- Potatoes – 2 Cups
Cut beef to pieces of choice size, flour and brown in olive oil, or if excited and have it, bacon fat.
Remove and set aside, then put in half cup of chopped onion and couple of cloves of garlic let them soften, not brown. As they get ready, then deglaze with a beer of choice, Guinness or some other dark flavorful beer.
Add back beef and season with fresh rosemary if you have it, and thyme. Add a 5ounce can of tomato sauce or have small can of tomato paste. Add either chicken bullion or knorr chicken stock pack, ( my favorite) and 32oz of chicken broth. Salt and pepper to taste along the way, but be careful of the chicken bullion for over salt.
Add some acid, either a little cider vinegar, or juice of a lime. I sometimes add some dry mustard, or Worcestershire sauce or horseradish and or some butter if it needs body.
Simmer till beef is nearly ready and tender, add cup to cup and a half of each carrots, celery, and a cup of larger cut onion depending on likes. At least 2 cups of potatoes, then simmer till the veggies meet your doneness quotient. Cut the veggies to the size you like. I then crush some of the potatoes in the pot to give some body.
I think that is mostly it. It is an art, not a science to me, so go with the flow.
Sometimes a little left over wine works, either white or red, if red, be careful a little goes a long way.