Friends Sharing Recipes – RECIPES FROM FAMILY AND FRIENDS

MACK’S PLUM PUDDING..for last minute holiday entertaining…

April 29, 2019February 16, 2022 by maryannetuck, posted in Desserts, Friends Sharing Recipes, Grandma's Recipes, Mother's Favorite Recipes

Not sure who Mack might be, but his recipe found its way into my recipe collection. Sounds simple and quick. Just a thought though, I really wouldn’t wait until the last minute to try it. You can always make it again for a special holiday.

INGREDIENTS

1 small lemon jello

1/2 tsp Cinnamon

1/4 tsp Cloves

3/4 Cup Ground Raisins

3/4 Cup Ground Dates

3/4 Cup Grape Nuts cereal

3/4 Cup Chopped Nuts

Make jello using “boiling” water

Add cinnamon & cloves & cool slightly

Grind raisins & dates & add to above & mix well

Stir in Grapenut cereal & mix well

Cool slightly so nuts will not soften & add nut meats.

Set overnight.

Serve with whipped cream or ice-cream

copyright@2019

Mary Anne Whitchurch Tuck

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DIXIE’S DEVILED CHICKEN -(We could call it Dixie’s chicks)

April 18, 2019February 16, 2022 by maryannetuck, posted in Chicken, Friends Sharing Recipes

My friend Dixie and I met in a 60+ Chatroom in 1998. We’ve been internet friends ever since. She is a lovely lady and a great cook from what I hear, but for me, that’s not as important as the wonderful friendship between us. Thank heaven for the internet. One of us is living in Florida and one in Michigan, meeting once in Oklahoma face to face in the nineties when my family was on a trip through the West. Many friends were made during that chatroom experience over a ten year period. As the years go by, it pays to try some of the new inventions…maybe you should try Dixie’s recipe too.

TOTAL TIME 30 MIN

ACTIVE 30 MIN

YIELD 4 SERVINGS

LEVEL EASY

INGREDIENTS

4 pieces boneless, skinless chicken breast (no tenders)

Salt and Pepper

All Purpose flour, about 1 cup

3 Large Eggs

1 scant tbsp. Dijon mustard

3 tbsp. milk

3 tbsp. Pecorino Romano (Various cheeses of Italian origin made from sheep’s milk) or Parmigiano-Reggiano cheese

1/4 to 1/3 cup olive oil or vegetable oil (light in color olive oil or safflower oil)

2 lemons

3 tbsp. butter

2 large cloves garlic, 1 crushed or chopped, 1 halved

About 3/4 cup white wine

1 tbsp. Calabrian chili paste, harissa or sriracha

About 1 1/2 cups chicken stock

A handful flat-leave parsley, for serving

1 loaf ciabatta bread, 12 to 14 inches long, halved

EVOO, for drizzling (extra virgin olive oil)

Flaky sea salt, for sprinkling

1 large bundle arugula, cleaned, or boxed leaves

Use a gel board to prepare chicken.
Halve the chicken breasts horizontally and butterfly them. With a mallet thin meat or even it out if needed–it depends on the size of the chicken breasts. Season meat with salt and pepper.
Set a station up: Flour in shallow dish; eggs beaten with mustard, milk, salt, pepper and cheese; large frying pan with oil (4 to 5 turns of the pan); a baking sheet with wire rack inserted and lined with parchment paper to remove the chicken to.
Preheat the oil in skillet over medium to medium-high heat. Coat chicken 2 at a time in flour, shake off excess to drip off. Cook chicken 3-4 minutes on each side. Repeat, removing cooked chicken to wire rack. Once chicken is cooked, slice and lightly brown 1 lemon; add to pan with chicken. Wipe excess oil from pan, return to heat and add butter. When it foams add 1 clove crushed garlic, juice of 1 lemon, wine and chili paste and reduce abut 3 minutes. Add stock and reduce 5 minutes more. Pick and chop the parsley.
Char the bread over gas burner or under broiler. Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt and cut bread into chunks.
Add the chicken back to sauce and heat the meat, through, 3-4 minutes, turning occasionally. Add the sliced lemons and coat with sauce. Add parsley and transfer to plates. Serve cutlets with a small handful of arugula leaves alongside and some charred bread for mopping.
(Recipe as seen on Rachel Ray Show-Food Network)

Mary Anne Whitchurch Tuck

Mrs. Quickel’s Apricot Squares

March 25, 2019August 27, 2021 by maryannetuck, posted in Cookies, Friends Sharing Recipes

The short letter that Mrs. Quickel wrote is attached at the end of this recipe. I found it interesting.

6 cups flour

2 tabl sp sugar

3 beaten eggs

1/2 teas salt

1 lb lard

1 yst cake

3/4 cup scalded milk cooled to luke warm

Combine flour, lard, sugar & salt blended as for pie crust. Dissolve yst in warm milk, add to first mixture. Add eggs & knead to a smooth dough Refrig over nite in covered bowl.

Next..cover pie board with 1/4 cup sugar. Roll dough on sugar about 1/4 in. thick or a little thinner. Cut into 2 1/2 in. squares.

Into each square place a 1/2 teas apricot or any desired paste & fold up corners into a peak & pin with tooth picks.

Bake 15 min in 375 deg. oven. Remove tooth picks while warm. Picks can be reused.

We like cooked seasoned dried apricots best in these squares. However dried peaches or any jam is good. I’m going to try Baked Cranberries this year in the squares. The Apricot just seems to go so well with the sugared dough. We feel that ordinary jam is just too sweet. I thought the Baked Cran with less sugar would be tart too like apricots. It’s surprising how well you can pin in these squares for as soft as the dough is. Of course a few pop open during baking that’s why the paste should be sort of thick. this paste can be bought in cans too but again, we like the cooked dried apricots sweet taste.

Continuing with Mrs. Quickel’s short letter….

Hi…I’m sort of pushing the cart instead of pulling it. Ha. I thought I would only have a few min to write the recipes & I wanted you to have them before Christmas. We came home yesterday (Mon) noon & we can’t seem to get into the groove. Things sure happened since we saw you. One wonders how much wickedness we must endure. While it’s a tremendous burden for the Kennedy children I keep thinking of the Oswald children. They can never live down this tragic episode. I’m glad they live in the land of opportunity where if they lived in Russia they might be sent to Siberia.

Several Clear Lake men died last week also. A Mr. Nofsinger who had the L&M Market there next to the Beer Garden. The other man was Fred Miller. They used to have Shaw’s old cabins & gas station.

Well, I’ve got a few more things to put away etc. Here’s hoping you have a nice Holiday season. Sure was nice visiting with you folks. Hope we didn’t detain you too much.

Lovingly….Quickel

This note brings back memories of times when my Mother would receive a letter from her brothers in Illinois. It was usually a four page letter and required her to take some time, sit down and read, and find out what the family was doing. Now we have the internet. It doesn’t have that same homey quality, does it? Just remembering…..

Photo by Mary Anne Whitchurch Tuck

http://www.thatremindsme.net

Almost time for spring..

A tasty recipe from the kitchen of my Mother’s friend….”Toots”..both were nurses in my home town of West Branch…

1 Tbsp each of the following;

Salt

Pepper

Onion Powder

Garlic powder

Oregano

Thyme

Parsley

Paprika

Put in layers in a glass jar. Shake until mixed.

Use for salads, stews, popcorn, chip dips, veggie dips etc.

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3 tbsp sugar

(Salt note; Salt enhances sweet flavors. Proper function of salt is to develop and bring out natural food flavors, not to make foods taste salty. Sprinkle small amount on or in fruit juices. It increases sourness of acids and increases sweetness of sugars.)

2001 Household Hints and Dollar Stretchers copyright@1957