Note: Scroll to the bottom for a link to a slow-cooker recipe for shredded chicken on a slider bun adapted from Harrie B’s. Brian Morris, the Director of Culinary Operations at Hattie B’s, appeared on Pickler & Ben to share … Continue reading
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Aebleskiver’s from Denmark by Karleen Hester By Maybelle Bieker Moore on Saturday, May 16, 2015 at 9:08pm My family’s Aebleskiver recipe, straight from Denmark: 1qt buttermilk 3.5 cups flour 1/2 tsp salt 2 Tbsp sugar 2 small tsp baking soda … Continue reading
From Cooking In Old Créole Days. La Cuisine Créole À L’Usage Des Petits Ménages. By Célestine Eustis. Published 1904. YORKSHIRE PUDDING TO SERVE WITH HOT ROAST BEEF One and a half pints of milk, six large tablespoonfuls of flour, three … Continue reading
From Cooking in Old Creole Days 1904 Two cupfuls of flour, three eggs, two cupfuls of milk, one-half teaspoonful of salt. Beat eggs, without separating, very light. Pour mixture slowly over flour to prevent lumping. Grease cups with butter. Put … Continue reading
From Cooking In Old Créole Days. La Cuisine Créole À L’Usage Des Petits Ménages. By Célestine Eustis. Published 1904. OKRA GUMBO Put into a saucepan a spoonful of pure lard and one of flour. Stir it well until it is … Continue reading
JUMBALLAYA From Cooking In Old Créole Days. La Cuisine Créole À L’Usage Des Petits Ménages. By Célestine Eustis. Published 1904. Take a good sized chicken. Cut it as for fried chicken, season it with salt and pepper, and fry in … Continue reading