Grandma Hystad's Recipes, Food Drink Information | Simple Healthy ...

Grandma Hystad?s Recipes, Food Drink Information

Article by Bruce Chambers

CONTENT

POLISH PYROGY

MACARONI WITH MEAT BALLS

SPINACH AND MEAT CAKES

VEGAN INFORMATION

SAFE EASY VEGAN PASTA SALAD

GRANDMA?S HOMEMADE MAYONNAISE

DUTCH APPLE PIE

GRANDMA?S WHIPPED SHORTBREAD COOKIES

LIGHTSIDE

FOOD INFORMATION

BACK TO COOKING SCHOOL

BAR MIXES

FRESH FRUIT PUNCH

POLISH PYROGY

Everyone enjoys this dish. It?s one I could eat every day.Dough

5 cups flour

2 cups warm water

1 tablespoon salt

4 tablespoons oil

3 eggs

1 tablespoon vinegar

Mix flour and salt together.Mix eggs, oil and water to make 2 cups.Make well in flour add water mixture.Mix well then knead. (the more you knead the better)Roll dough flat, thin and cut into 2-3 inch squaresPut filling (below) in each, seal edge, and use flour to pinch seal shut.

FILLING

Mashed potatoes.

Course cottage cheese.

Salt and pepper.

Mix together until course.

Drop into boiling water and boil for 5 minutes. Do not place to many in boiling water at one time as they all should have enough room to float to top.

After cooking place in different pot and add butter, orplace in frying pan, add butter, and (onions) if you prefer. Fry for a few minutes until they start turninga light brown. Can then be served with or without sour cream.

Macaroni With Hamburger Balls

1 pound hamburger

2 medium-sized onions, minced

? pound macaroni1 ? quarts boiling water

2 teaspoons salt

? teaspoon pepper

1 cup canned peas

2 cups tomato juice

Mix chopped onion, ? teaspoon salt and pepper with hamburger. Form into small balls and fry until tender. Drain. Add peas, tomato juice and hamburger balls to the macaroni. Simmer together for 10 minutes.

SERVES: 6-8

SPINACH AND MEAT CAKES

1 pound ground beef, or turkey, 7% fat (93% lean)2 bunches spinach ? washed and cut into pieces (may substitute a 1-pound bag of frozen chopped spinach, thawed and well drained)1/2 small finely chopped onion

2 minced garlic cloves1/2 teaspoon salt

black pepper to taste

3 cups brown rice

Preheat frying pan (no oil).Combine all ingredients except brown rice in a large mixing bowl. Mix well.Form mixture into 12 small balls. Place in frying pan and flatten into patties using a spatula. Cook over medium heat until cooked on both sides. Serve over brown rice.

Serving Size: 2 meat cakes.Yield: 6 servings. Time: 25 minutes.

VAGAN INFORMATION

Vegan: A person that chooses a lifestyle that aims to eliminate the use of products obtained from animals for food, clothing or any other reason. This means that they don?t eat any meat, fish, dairy products or eggs. They also avoid products that are tested on animals and do not wear fur, wool or leather.

A Vegan?s diet includes foods such as: beans, lentils, nuts, seeds, Soya products (for protein), whole grains, vegetables, fruits and healthy oils.

People choose to become vegan for various reasons, the most popular include -

-Ethical views concerning animal rights

-Concern for the environment

-To improve personal health

Super Easy Vegan Pasta Salad

2 cups whole wheat pasta, cooked & cooled

2 ripe tomatoes, chopped

1/2 green pepper, chopped

1 green onion, thinly sliced

1/4 cucumber, chopped

1/2 cup organic sugar

1/2 cup vegetable oil

1/3 cup ketchup

1/4 cup vinegar

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon paprika

Directions:

Mix together the sugar, ketchup, vinegar, oil, salt, pepper and paprika. Pour the dressing over the pasta and veggies, and stir well.

In a large skillet, cook onion in hot oil until tender. AddMeat and garlic, brown lightly. Add remaining ingredients.Simmer uncovered 1 ?-2 hours or until sauce is nice and thick.Stir occasionally. Remove Bay leaf. Serve hot over spaghetti.Top with Parmesan cheese.YIELD: 6 servings. Time: 2 ? hours.

GRANDMA?S HOMEMADE MAYONNAISE

1 egg yolk

? teaspoon ????(2.5 ml) ????salt

? teaspoon????(2.5 ml)????.dry mustard

? teaspoon ????(1.25 ml)????paprikadash cayenne

2 tablespoons ??..(30 ml)?????vinegar

1 cup ??????.(250 ml)????..salad oil

Put egg yolk and seasoning in bowl and mix well. Add 1 tablespoon(15.ml) vinegar and beat well. Gradually beat in oil until ? cup of mixture is used. Then add 1-2 tablespoons (15-30 ml) at a time. As mixture thickens add remaining vinegar.

If oil is added to quickly, mayonnaise will curdle. To fix this add 1 more egg yolk and continue.Store mayonnaise in covered jar and refrigerate.

YIELD: approximately 1 ? cup (310 ml).

CALORIES: 104 per tablespoon (15 ml).

Time: 15 minutes

Dutch Apple Pie

3 cups sliced apples

1 cup brown sugar

4 tablespoons butter

3 tablespoons flour

1 teaspoon cinnamon

3 tablespoons cream

Pastry for 9-inch crust

Combine flour, sugar and cinnamon. Cut in butter with a pastry blender. Place sliced apples in an unbaked pie shell. Sprinkle crumb mixture over tope. Add cream. Bake at 375 for 45 minutes or until apples are soft, and rich syrup has formed.

GRANDMA?S WHIPPED SHORT BREAD COOKIES

1 POUND???(500 G)?????..BUTTER OR MARSRINE

3 CUPS???..(750 ML)?????FLOUR

1 CUP ?????(250 ML)????..ICING SUGAR

Beat with mixer until creamy. Drop on cookie sheet and bake at 350 F, (175 C) until slightly brown.

YIELD: approximately 5 dozen cookies

TIME: 1 hour (includes cooking and cleaning time)

LIGHTSIDE

A young man on his first day on the job as a waiter in a truck stop caf?, has a large trucker sit down at the counter and order, ? I will have 3 flat tires and a couple of headlights?.Bewildered he goes to the kitchen and tells the cook, ?I don?t know what to do, this guy?s in the wrong place, look at what he ordered!?

The cook replies, ? he wants3 pancakes and 2 eggs sunny side up?.

The waiter takes a bowl of beans to the trucker. He looks at itand growls, ?What?s this? I didn?t order this!?

The waiter tells him, ?The cook says that while you?re waiting for your parts you might as well gas up!?

FOOD INFORMATION.

How safe is our food supply?

Increasingly, the corporations that supply us with processed foods are unable to guarantee the safety of their ingredients. As a result, not just red meat and poultry, is now a potential carrier of pathogens, government and industry officials concede. As the drive to keep food costs down intensifies, most corporations do not even know who is supplying their ingredients, let alone if those suppliers are screening the items for microbes and other potential dangers.

Some concede that they cannot ensure the safety of items ? from frozen vegetables to pizzas ? and that they are shifting the burden of safety to the consumer. It seems the only time we know the products are unsafe, is when there is a problem, people get sick, and the product is recalled.

The Grocery Manufacturers Association has called for new safety initiatives. They include new training and more food safety audits. The grocers also want a new internet-based recall system to speed up the process of finding and removing recalled food products.

For information on receiving recalls by e-mail, or for other food safety facts, visit: http://www.inspection.gc.ca

Don?t just guess to tell when meat, poultry and seafood are done. Instead, use a food thermometer to make sure foods have reached at least the following internal temperatures:Steaks: 145 degrees F (medium rare)

Ground beef: 160 degrees F

Chicken breasts: 165 degrees F

Whole poultry: 165 degrees F

Pork: 160 degrees F

Fish: 145 degrees F

BACK TO COOKING SCHOOL.

TENDER CUTS of meat can be cooked by dry heat, as in broiling, pan-broiling, or roasting.TOUGH CUTS can only be made tender by moist heat, as in pot-roasting and Stewing.

Our main object is to prevent shrinkage in so far as possible, and produce a tender, juicy, tasty product. In roasting, searing does little to help keep in juices, less shrinkage results at a lower temperature for a longer time (300 F). Searing however makes the meat look attractive and the outside layers taste better.

An uncovered pan with a rack in the bottom gives the best results in roasting. Cooking time varies with preference.

For rare meat, 16 minutes per pound.

For medium meat, 22 minutes per pound.

For well done meat, 30 minutes per pound.

Add salt during or after cooking, not before. The salt flavour does not penetrate more then 1 inch. If the meat does not reach the desired colour during roasting, increase the heat to (500 F) for a few minutes before removing from the pan.

Methods of searing is subjecting the meat to a high temperature until it is nicely browned.

By Browning in an uncovered pan in a hot oven (450 F-500F).By Browning in hot fat in a frying pan on the surface burner.By Adding boiling water and cooking at boiling temperature until the outside of the meat has lost its red colour.

Reasons For Cooking Meat

To develop flavour.

To soften the connective tissue when present in large quantity.To kill any living organisms that may be present.

BAR MIXES

If you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate drunk drivers cause many fatal road accidents.

It should be known that like any other drug, addiction is a potential hazard. Excess of alcohol will affect organs such as the brain, heart, and liver.

Trader Vic?s Rum Fizz

1 ? ounces light Puerto Rican rum

1 ounce lemon juice2 teaspoons bar sugar

1 egg

? ounce cream soda

Grated orange peel

Shake all ingredients except orange peel in electric mixer (or in shaker can with mixing glass) with ice cubes. Strain into fizz glass.Sprinkle with grated orange peel.

Fresh Fruit Punch

8 ounces apiece of orange juice, pineapple juice, and grapefruitjuice.

1 bottle ginger ale.

Sugar to taste.

Combine the juices with the sugar. Stir until the sugar isdissolved and refrigerate. Add the ginger ale plus chunks of ice before serving.

ARCHIVES

Check out my monthly recipes, newsletters going back monthly for 3 years. You will find hundreds of recipes, bar mixes, drinks, food information, cooking, cleaning tips. All listed by date and issue number.

About the Author

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 Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters. At present he resells from his website. You can subscribe to either or both free newsletters by going to his web site. Please visit: <http://www.cbestbuys.com/>

Sabrina Through The Looking Glass ? A stressed-out Sabrina gets a monstrous wart, which only worsens her foul mood. And despite everyone?s efforts to cheer her, she seeks solace and solitude in an alternate world inside her mirror, where she becomes trapped in her own bad mood. In the end, she endorses Aunt Hilda?s recipe for a good time ? a gigantic flan.
Video Rating: 5 / 5

Source: http://www.hebeats.com/2012/02/grandma-hystads-recipes-food-drink-information.html

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