2018-04-13 / Home & Garden

Star Chefs

Tomato Cakes

1 (14.5 ounce) can peeled
and diced tomatoes
with juice
1/4 onion, chopped
30 saltine crackers,
crushed
1 pinch salt and pepper to
taste
3 Tbsp. vegetable oil

Place the tomatoes, onion and crackers into a large bowl. Season with salt and pepper, and mix thoroughly. Cover, and let stand for about 15 minutes. This will allow the crackers to soak up the juices from the tomato. The mixture should set up to be a stiff paste.

Heat oil in a large skillet over medium-high heat. Form the tomato mixture into patties, and place in the hot oil. Fry the patties, flipping only once, until golden on both sides.

Depression Era Cake

1 cup shortening
2 cups water
2 cups raisins
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. ground cloves
2 cups white sugar
3 cups all-purpose flour
1 tsp. baking soda

In a saucepan combine the shortening, water, raisins, cinnamon, nutmeg, allspice, cloves and sugar. Simmer for 10 minutes. Remove form heat and let stand until cool.

Preheat oven to 350 degrees. Grease one 9x13 inch baking pan.

Stir the flour and baking soda into the cooled raisin mixture and mix until just combined. Pour batter into the prepared pan.

Bake at 350 degrees for 45 minutes.

Vinegar Pie

1 (9 inch) pie crust, baked
1/4 cup sifted all-purpose
flour
1 cup white sugar
1 cup water
3 egg yolks
1/8 tsp. salt
1 Tbsp. unsalted butter
1/4 tsp. lemon extract
3 Tbsp. distilled white
vinegar
3 egg whites
6 Tbsp. white sugar

Preheat the oven to 325 degrees.

Mix the flour with 1/2 cup of sugar. Add water gradually and cook on top of a double boiler for 15 minutes, stirring constantly, or until thickened.

Combine the remaining 1/2 cup of sugar with the yolks and salt and mix well with a whisk until the sugar is dissolved. Add the hot flour mixture to the yolk mixture gradually, mixing all the time. Return to the double boiler and cook for about 3 minutes more or until the mixture is thick and smooth.

Add the butter, extract, and vinegar. Mix well and remove from heat. Place a piece of plastic on top of this custard.

Meanwhile, beat the egg whites until foamy and gradually add the 6 tablespoons sugar. Beat until a stiff, glossy peak is achieved.

Pour the custard filling into the prebaked shell ( the custard should still be hot, if not, heat up a again before adding to shell). Top with the meringue. Spread the meringue all over the top of the pie, sealing to the edges of the crust. Place into the oven and bake until the meringue is a nice nut brown, about 15 minutes. Traditionally, this pie is served hot.

Buttermilk Pie

1 (9 inch) unbaked pie
crust
2 eggs, beaten
1 cup white sugar
3/4 cup melted butter
1/4 tsp. salt
1 Tbsp. all-purpose flour
1 cup buttermilk
2 tsp. vanilla extract

Preheat oven to 350 degrees.

Place beaten eggs in a medium bowl. Gradually beat in sugar. Stir in melted butter, salt, flour, buttermilk, and vanilla extract. Mix until smooth. Pour mixture into pastry shell.

Bake in preheated oven for 50 minutes. Reduce heat to 325 degrees. Bake an additional 10 minutes. Pie is done when toothpick inserted in center comes out clean.

Return to top