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Page Last Updated: Sunday, August 09, 2009
| Table of Contents | Table of Contents |
|---|---|
| Cookies Grandma's Caramel Christmas Cookies |
Main Dishes City Chicken Legs Greek Lemon Custard Chicken |
| Salads Cucumber Salad |
Seafood Fresh Tuna in Ginger Marinade |
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1 lb. veal, cut into ~1” cubes
1 lb. pork, cut into ~1” cubes
Skewers
Salt
Pepper
2 to 3 eggs, beaten
Cracker Meal (not bread crumbs)
Shortening (for sauteing)
1 sm. onion, sliced
Water
Flour or Wondra Flour for gravy
Cut meat into cubes suitable for skewering. Alternate meats on skewers for a 3½ to 4 inch "leg".* Season egg mixture with salt and pepper. Dip in slightly beaten eggs and roll in cracker meal. Brown in skillet in hot fat on all sides. Then add the onion. Cover with enough water to cover meat. Cover skillet and simmer until liquid boils down, about 45 minutes to 1 hour. Turn meat if necessary. Remove meat to a warmed platter and cover to keep warm. Add flour to liquid and cook 5 minutes, after it comes to a boil, to thicken for gravy. Great over mashed potatoes! Even better when re-heated the next day.
*Note: the skewers we used to use for these were about 6" long and thicker than the wooden skewers you can buy at the supermarket today and were re-usable, even after many washings. We've taken to buying the skinnier, longer ones, snipping off the ends of them and using two for each "leg", to make a thicker, approximate 6" skewer.
Receipe from Marjorie Anna Pino Chute, who got it from
Adelaide Eugenia Armstrong Pino. Contributed by Jacqueline Chute.
Greek Lemon Custard Chicken
2-3 1/2 lbs chicken, rinsed and patted dry
1/4 cup flour
1 teaspoon salt
other seasonings to taste
2 tablespoons olive oil
2 eggs, beaten
juice of 1 1/2 lemons (about 1/4 cup)
1 cup warm chicken broth
Put dry ingredients in paper or plastic bag and shake to coat the chicken. Heat oil in skillet and brown chicken. Place in shallow casserole dish. Mix eggs, lemon juice and broth. Pour over chicken pieces. Bake at 350 for about 40 minutes.
Best served with rice and mushrooms.
Receipe from Marjorie Anna Pino Chute, who got it from
Adelaide Eugenia Armstrong Pino. Contributed by Jacqueline Chute.
Grandma’s Caramel Christmas Cookies
Cream together:
1 cup shortening
½ cups firmly packed brown sugar
Add: 1 egg
¼ cup evaporated milk
1 tsp vanilla
Mix in:
3 ½ cups flour
1 tsp baking powder
½ tsp salt
¼ tsp soda
Roll out dough to 1/4" thick and cut with holiday cookie cutters. Bake at 400-degrees for 8-10 minutes until light brown. When cooled, frost with:
4 ½ cups confectioner’s sugar
1/3 cup soft butter
1 ½ tsp vanilla
4-5 tablespoons milk
Food coloring and sprinkles for decoration
Recipe from Josephine Elizabeth LaSota Chute.
Cucumber Salad
3 lrg. waxed cucumbers - sliced
2-3 tsp. salt
3-4 Tbls. apple cider vinegar OR white vinegar
2 tsp. granulated sugar
1/4 tsp. paprika
1/4 tsp. white pepper
1/2 clove garlic - minced
1 white sweet (Vidalia) onion - chopped
1 red (Bermuda) onion, chopped
1 1/3 cup sour cream
paprika - for garnish
In a bowl, sprinkle cucumber slices with salt, stir to coat, and chill for 1 hour. Mix vinegar, sugar, paprika, white pepper, and garlic; set aside. Squeeze liquid from cucumbers, return to bowl, and discard liquid. Add vinegar mixture, onions, and sour cream to bowl; stir to coat. Sprinkle additional paprika over top. Chill for 1-2 hours.
Source: Maude Pino; adapted and revised by Marjorie Pino Chute
Fresh Tuna in Ginger Marinade
4 fresh tuna steaks, about 3/4 inch thick
1/2 cup dry white wine
1/2 cup soy sauce
1 knob fresh ginger, minced or grated
3-4 scallions, chopped
1/4 bermuda or Vidalia onion, minced
2-3 cloves garlic, minced
1 teaspoon lemon juice
1/4 cup fruit juice (optional)
3 tablespoons butter
3 tablespoons oil
6 teaspoons sugar
(Ginger knob should be about the size of a thumb).
Marinate the steaks in the marinade (wine through optional juice) for a few hours or overnight. Do not discard.
Melt butter and oil in a hot frying pan. Add sugar and stir, until caramel colored.
Add tuna steaks and sear for about 30 seconds per side.
Add marinade and cover; reduce heat and cook on medium heat for about 10 minutes, or until cooked through.
Serve tuna steaks on platter, with marinade poured over it.
Serve hot.
Source: Jacqueline Chute, who got it from the president of a company she used to work for. Best tuna recipe - ever. Does not have permission to put his full name in here (yet), so in the meanhile, thanks, Irwin!
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