Cold Turkey

On “Cold Turkey”: “The cruelty of this method beggars description. Tongue cannot describe nor pen portray its horrors.”

“The General Practitioner As A Specialist”:  A Treatise Devoted To The Consideration Of Medical Specialties", 1904

J.D. Albright M.D.

Aunt NOrema Coffee Cake

Aunt Noreme's Coffee Cake

 Noreme is an old friend of my mother, someone she went to high school and college with in the 1940s. So, this recipe has been tested by my family since the 1950s.

 1 stick oleo (or butter)   

1 cup sugar   

2 eggs   

1 tsp vanilla   

1 cup sour cream   

2 cups flour   

1 tsp baking soda   

1 tsp baking powder  

 Mix sugar and oleo until puffy.

Add eggs, vanilla and sour cream, then beat.

Add dry ingredients and mix.

 Pour half of batter into greased baking pan (a loaf shaped pan).

 Mix 1/2 cup sugar with tsp cinnamon.

Pour half of this over the batter.

Put remainder of batter into pan and pour remaining topping over this batter.

Bake in 350 F oven for 45 to 55 min.

Beef Stroganoff Casserole

 Beef Stroganoff Casserole

Ingredients :

1 can Cream Of Mushroom Soup

1 can Cream Of Chicken Soup 

8 oz sour cream

12 oz uncooked egg noodles

1 pound ground beef

1/3 cup Parmesan cheese, grated

Directions :

Brown ground beef and drain.

Boil noodles until tender and drain.

Combine soups, sour cream.

Add beef and noodles,

mix well. 

Cover with foil and bake in a 10 X 13 dish at 350 degrees for 30-40 minutes or until bubbly.

Top with Parmesan cheese

panado

Would anyone like a glass of panado?

During the Civil War, a Nurse and Hospital Administrator named Mary Ann (Mother) Bickerdyke dealt with the lack of supplies. “Her favorite post-operative offering was ‘panado’, a mush made up of whiskey, hot water and brown sugar into which she crumbled hardtack”. (“From Hardtack to Home Fries” by Barbara Haber).

I have never been offered “panado”.

French Bread (nicer format)

French Bread

http://recipescool.com/bread-bag/?fbclid=IwAR3ZALAqA9IbKKCjLcpyxAGVikqB8XjV2gAHkn0yEwwwP1nIAfq_FkPcLhM

Serves: 2 mini loaves or 1 full size loaf

Ingredients

3 C all purpose flour, divided

3 Tbsp white sugar

1 (.25) package rapid rise yeast (2¼ tsp)

1 C warm water

3 Tbsp olive oil or vegetable oil

1½ tsp salt


Instructions

In a resealable plastic bag place 1 C flour, sugar and yeast and add in warm water. Squeeze air out of the bag and seal.

Squish with your hands until well mixed together.

Let it rest for 10 minutes at room temperature. Bubbles will form.

Open bag and put in 1 C of flour, oil and salt.

Seal bag again and squish until well blended.

Add last cup of flour and continue mixing in the same manner until well blended.

Remove dough from bag and put onto a lightly floured surface.

Knead for 5-10 minutes or until smooth.

Divide dough in half and place each half into a greased mini loaf pan. Or make one large loaf

Cover with a towel and allow to rise for about 30 minutes.

Bake in a 375 degree oven for 25-30 minutes or until bread is golden brown.

French Bread

French Bread
http://recipescool.com/bread-bag/?fbclid=IwAR3ZALAqA9IbKKCjLcpyxAGVikqB8XjV2gAHkn0yEwwwP1nIAfq_FkPcLhM
Serves: 2 mini loaves or 1 full size loaf
Ingredients
3 C all purpose flour, divided
3 Tbsp white sugar
1 (.25) package rapid rise yeast (2¼ tsp)
1 C warm water
3 Tbsp olive oil or vegetable oil
1½ tsp salt
Instructions
In a resealable plastic bag place 1 C flour, sugar and yeast and add in warm water.
Squeeze air out of the bag and seal.
Squish with your hands until well mixed together.
Let it rest for 10 minutes at room temperature. Bubbles will form.
Open bag and put in 1 C of flour, oil and salt.
Seal bag again and squish until well blended.
Add last cup of flour and continue mixing in the same manner until well blended.
Remove dough from bag and put onto a lightly floured surface.
Knead for 5-10 minutes or until smooth.
Divide dough in half and place each half into a greased mini loaf pan. Or make one large loaf
Cover with a towel and allow to rise for about 30 minutes.
Bake in a 375 degree oven for 25-30 minutes or until bread is golden brown.French Bread
http://recipescool.com/bread-bag/?fbclid=IwAR3ZALAqA9IbKKCjLcpyxAGVikqB8XjV2gAHkn0yEwwwP1nIAfq_FkPcLhM
Serves: 2 mini loaves or 1 full size loaf
Ingredients
3 C all purpose flour, divided
3 Tbsp white sugar
1 (.25) package rapid rise yeast (2¼ tsp)
1 C warm water
3 Tbsp olive oil or vegetable oil
1½ tsp salt
Instructions
In a resealable plastic bag place 1 C flour, sugar and yeast and add in warm water.
Squeeze air out of the bag and seal.
Squish with your hands until well mixed together.
Let it rest for 10 minutes at room temperature. Bubbles will form.
Open bag and put in 1 C of flour, oil and salt.
Seal bag again and squish until well blended.
Add last cup of flour and continue mixing in the same manner until well blended.
Remove dough from bag and put onto a lightly floured surface.
Knead for 5-10 minutes or until smooth.
Divide dough in half and place each half into a greased mini loaf pan. Or make one large loaf
Cover with a towel and allow to rise for about 30 minutes.
Bake in a 375 degree oven for 25-30 minutes or until bread is golden brown.

Crusty Bread

Crusty Bread (simplysogood)

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

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