Results tagged “Recipes”

Happy Saint Patrick's Day

Looking for some Irish recipes to celebrate Saint Patrick's Day? Try this one from the March 15, 1979 edition of the Milwaukee Sentinel or access the full article for more recipes, including Corned Beef, Soda Bread, Blarney Puffs and Colcannon.

Rainbow Leprechaun
Irish Apple Slices

1 egg yolk
1 cup sugar plus 1 tablespoon
2/3 cup milk
1 teaspoon cinnamon
1 cup margarine
1 cup corn flake crumbs
2 ½ cups flour
1 teaspoon salt
8 to 10 apples

1 cup powdered sugar
1 egg white beaten until stiff

To make dough, add flour, salt, margarine and one tablespoon sugar. Mix egg yolk with milk and add to dough. Roll out half of dough, spread on 10 by 15 inch jelly roll pan. Spread corn flake crumbs over dough. Slice apples with one cup sugar and cinnamon and mix together. Spread over dough and corn flakes. Roll out other half of dough and cover apple mixture. Bake at 350 degrees one hour.

To make frosting, mix ingredients together and pour over apple slices when completely cool.

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Happy National Chili Day

Today is National Chili Day. Why not celebrate with this recipe for Chili Con Carne from the March 20, 1968 edition of the Milwaukee Sentinel?

Picture of Chili Con Carne

Chili Con Carne
4 pounds ground beef
2 pounds lean pork, ground
6 cups chopped onion
¼ cup diced celery
4 cans (1 pound each) tomatoes
2 cans (1 pound each) tomato puree
8 cans (1 pound each) kidney beans, undrained
½ cup chili powder
¼ cup salt

Brown meat in shallow pans in broiler. Pour off drippings into heavy kettle. Add onion and celery to drippings and cook five minutes. Add meat and remaining ingredients and cook, uncovered, over low heat about two hours, stirring frequently. Serve in bowls. Makes 25 servings, two cups each.

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Have a Safe and Happy July 4th

Fireworks Milwaukee.jpgWhether you are barbecuing or boating, swimming or sunning, travelling or tenting, you can find safety tips for the Fourth of July weekend at At this website, you can also find fun facts about July 4, ways to help your country, and American recipes (including everything from Diabetes recipes from the National Institutes of Health to Mrs. Truman's Mac & Cheese). Access to is available via the Milwaukee Public Library website's recommended Federal Government links.

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Colcannon + Corned Beef = Yum

Shamrock.jpgEven those of us without a drop of Irish ancestry can use St. Patrick's Day as an excuse to sample some delicious fare from the Emerald Isle. Recipe sources range from books such as The Irish Pub Cookbook to the Ready Reference Historic Recipe File to numerous websites. One of my favorites, accessible via the Milwaukee Public Library's House and Garden Recommended Links, is What I especially like about this site is the review section, which allows a sort of virtual kaffeeklatsch in which people who've made the item offer their suggestions on how to tweak it. There's also the serendipity of starting out with a search for Irish potatoes and winding up with a delicious mash up of spuds and cabbage called Colcannon. Bon appetit, now you may eat!

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Have yourself a traditional St. Patrick's Day celebration tomorrow by serving Corned Beef and Cabbage to your friends and family! Here is a recipe from the March 12, 1975 edition of the Milwaukee Journal.
clover leaf.jpg
Corned Beef and Cabbage

4 pounds corned beef
1 sprig thyme and 1 bunch parsley, bound together
1 onion stuck with 6 cloves
2 onions
1 whole carrot
2 pounds cabbage

Tie beef into a neat shape. Put in large pot, cover with cold water. (Do not add salt.) Add remaining ingredients except cabbage. Bring very slowly to boil, uncovered.

Simmer very gently for 3 hours. Skim when a scum rises.

Remove thyme, parsley, and cloved onion. Add cabbage, which has been cut in quarters and well washed in salted cold water. Simmer for about 20 minutes, or until cabbage is cooked.

Remove meat and cut string. Strain cabbage, pepper well and serve on a dish surrounding the beef. Makes 6 to 8 servings.

Note: If corned beef water is too salty, cook cabbage in separate water, adding 3 cups of the beef stock to salt and flavor the water.

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Ready Reference Historic Recipe File--Pumpkin Souffle

With pumpkins popping up all over town, why not try a pumpkin recipe? Here is an easy recipe for Pumpkin Souffle from the Milwaukee Sentinel published on November 21, 1974.

Pumpkin Souffle

2 cups dry bread crumbs
1/3 cup raisins
1/3 cup sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon salt
1/8 teaspoon cloves
3 cups milk
6 egg yolks, beaten
1 cup pumpkin pie filling
6 egg whites

Stir together bread crumbs, raisins, sugar, spices and salt. Heat milk until bubbles form around edge of pan; blend one-fourth cup into egg yolks. Gradually add egg yolk mixture to remaining milk. Cook over medium heat, stirring constantly until slightly thickened. Remove from heat and mix in pie filling. Blend into bread crumb mixture. Beat egg whites until stiff, but not until dry peaks form. Fold into bread mixture. Put into greased souffle dish (1 1/2 quarts). Bake in preheated 350 degree oven 50 to 55 minutes until golden brown and firm to touch. Serve immediately. Makes six to eight servings.

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