Other Recipes from GermanThe Many Uses Of Stale Bread
Croutons And Crumbs
"german" Egg Bread
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls
CORN OYSTERS(German) - (Pennsylvania Germans)
Slice off tips of kernels from cobs of corn and scrape down corn-pulp
from cobb with a knife. To 1 pint of pulp add 2 eggs, 2 heaping
tablespoonfuls of flour, 1/2 teaspoonful of salt and a pinch of
cayenne pepper and of black pepper; add the 2 yolks of eggs, then
stir in lightly the stiffly-beaten white of eggs and flour. Fry in
only enough butter to prevent them sticking to the pan. Drop into pan
by spoonfuls size of an ordinary fried oyster, brown on both sides and
CORN OYSTERS. MRS. G. H. WRIGHT.To one quart of grated corn add three eggs, beaten separately; four
crackers, rolled fine; salt and pepper to taste. Fry in butter or
CORN OYSTERS. MRS. J. C. WALTERS.Grate and chop one pint of young sweet corn; add one egg, well beaten;
one teacupful flour, three tablespoonfuls cream, one teaspoonful salt.
Fry like oysters.
Corn OystersA half cup of stewed tomatoes may be used with stock for brown tomato
sauce, or for making a small dish of scalloped tomatoes, helping out at
lunch when perhaps the family is less in number. The Italians boil down
this half cup of tomatoes until it has the consistency of dough; then
press through a sieve, add a little salt, pack down into a jelly tumbler
and stand in the refrigerator to use as flavoring. A tablespoonful in a
soup, or in an ordinary sauce, or mixed with the water for baked beans, or
added to the stock sauce for spaghetti or macaroni, adds greatly to the
flavor as well as appearance.
CORN OYSTERSFrom MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
Cut off the small end of the pepper; make a slit down the side; remove
all the seeds. Mince fine cold chicken, veal or shrimps, and add a
little stale bread soaked in water and well squeezed to dry it; one-
half teaspoonful minced onion; a little minced parsley, pepper, salt
and one tablespoonful butter. Put a large tablespoonful of butter in a
spider and heat the dressing for the peppers in it for a few minutes;
then stuff them, tie on the tops and the sides together also. In a
sauce pan put a heaping tablespoonful of butter; when hot add one-half
tablespoonful of flour, which brown in the butter; add a little onion
minced fine and a cup of water; put in the peppers, cover closely and
let them simmer slowly until tender; when done, add one tablespoonful
of butter, pepper and salt to taste.
Chicken With Corn OystersClean and joint a chicken, one weighing about three pounds, as for
fricassee. Wipe each piece with a damp cloth, dip in slightly beaten
egg; then roll in seasoned fine bread crumbs. Arrange in a deep dish,
and bake in a very hot oven for forty-five minutes, basting every ten
minutes with melted butter. While the chicken is baking chop one cup
full of cold boiled corn fine, add to it one beaten egg, one-quarter of
a teaspoonful of salt, a dash of pepper, one tablespoonful of milk, two
tablespoonfuls of flour and one-quarter of a teaspoonful of baking
powder. Heat one tablespoonful of drippings in a pan, drop the batter in
in spoonfuls, and brown quickly on both sides. Prepare a sauce with one
tablespoonful of butter, blended with one of flour and one cupful of
chicken stock (made from the neck and wing tips), one-half of a cupful
of cream, one teaspoonful of lemon juice, a saltspoon of salt,
one-quarter as much pepper and the yolks of two eggs. Do not add the
eggs and cream until just before it is taken from the fire. Arrange on a
warm, deep platter. Garnish with the corn oysters and sprigs of parsley.
Serve the sauce in a boat.
Corn OystersMRS. FRANK GLASS.
One pint green grated corn, two tablespoons of milk, two eggs, two
tablespoons of butter, flour to make a batter. Fry with butter.
Corn OystersAny corn left from a meal can be grated off the cob and used for corn
oysters. To one cupful of corn, add half a cup of milk, one beaten egg,
half a teaspoon of salt, and one tablespoon of melted butter. Into this
stir one-half cup of sifted flour, and bake like pancakes on a hot, well
greased skillet. Be careful to avoid too hot a fire or they will scorch
on the bottom before cooking through, and they must not be raw in the
middle. It may be necessary to put a little extra butter in the pan when
they are turned, but they have to be watched carefully all the time.
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