Celticangel.org » Recipes

Rhubarb Custard Pie

angel — Mon, 23 Jan 2012 10:34:04 +0000

This is one of those recipes where my lack of cooking/baking experience is most evident. For example, does one bake this pie? If so, for how long/at what temp? Ah well. It certainly sounds good.

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles which was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Rhubarb Custard Pie by My Grandmother

3 full c. sliced rhubarb stalks, 3/8 inch thick
2 eggs, well-beaten
1 1/4 c. sugar
Cinnamon
Dots of butter or margarine
2 generous tsp. flour

Sprinkle bottom crust liberally with 1 heaping tablespoon flour. Add 1/2 the rhubarb and cover with 1/2 the sugar and dot with butter. Sprinkle with cinnamon.

Drip the beaten eggs as evenly as possible over the first layer. Repeat layers and rest of ingredients. Place a top crust over all this. Be generous with the cinnamon.
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If anyone makes one of the recipes from this blog, please let me know how it goes. Thanks!

Carrot Cookies

angel — Mon, 16 Jan 2012 10:12:05 +0000

Yet another family dessert that I don’t recall encountering. This one sounds quite yummy, though. I love carrots, you see.

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles which was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Carrot Cookies by My Grandmother

1/2 c. butter or margarine
1 1/2 c. light brown sugar
2 eggs
2 c. sifted all-purpose flour
1/2 tsp. salt
2 c. finely grated carrots
1/2 c. chopped walnuts
2 tsp. baking powder

Preheat oven to 350 degrees. In a saucepan melt butter. Add sugar and stir until well-blended. Remove from heat and beat in eggs. Beat in all remaining ingredients except nuts, fold in last. Bake in greased square pan. Cut when warm.
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If anyone out there makes one of the recipes posted on this blog, please let me know how it comes out. Thanks!

Heavenly Hash Candy

angel — Mon, 09 Jan 2012 10:05:53 +0000

This one looks familiar. Actually, if my Mum is reading this, I might like to try a dark chocolate version at the next family event. *hopeful smile*

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles which was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Heavenly Hash Candy by My Grandmother

Put 1 pound milk chocolate in the top of a double boiler and set over hot water to melt. Stir occasionally until it is melted. Pour half of this chocolate into a tray lined with waxed paper. Cover the chocolate with a mixture of:

1 c. chopped nutmeats
12 diced marshmallows

Pour in the remaining chocolate and let the mixture cool. Break the candy into pieces.
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If anyone makes one of the recipes posted on this blog, please let me know how they turned out. Thanks!

Pineapple-Cherry Squares Dessert

angel — Mon, 02 Jan 2012 10:46:37 +0000

And now a dessert from my grandmother that I don’t particularly recall. It looks decadent, though.

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles which was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Pinapple-Cherry Squares Dessert by My Grandma

1 1/2 c. fine vanilla wafer crumbs
1 1/3 c. flaked or shredded coconut
1 1/2 c. sifted confectioners sugar
2 eggs
1 (9 oz.) can or 1 c. drained crushed pineapple
3/4 c. or less chopped and drained maraschino cherries
1 c. heavy cream, whipped
1/2 c. butter or margarine

Place 1/2 the crumbs in bottom of 9x9x2 inch pan. Sprinkle with 1/2 coconut. Cream butter and add the sifted powdered sugar. Cream until light. Add 1 egg at a time and beat well. Spread this butter mixture in a layer over the crumb and coconut mixture.

Beat cream until it holds peaks, then add nuts, pineapple, and cherries and fold in carefully. Then spread over other layer in pan. Sprinkle top with rest of crumbs and coconut. Chill 4 hours or overnight. Cut in squares.

Yankee Brown Bread

angel — Wed, 02 Nov 2011 04:26:48 +0000

This is another recipe that I don’t remember partaking of, but I am not surprised to find dates in the recipe. Grammy loved dates.

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles which was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Yankee Brown Bread by My Grandmother (Mariner’s Cookbook)

2 c. thick sour cream
2 level tsp. baking soda in 1 c. milk
2 Tbsp. molasses
1 large or 2 small eggs
1/3 c. sugar

Stir well. Sprinkle 1 1/2 cups stone ground wheat flour over:

1 c. currants or raisins
1 c. all-purpose flour
12 seeded dates, cut in small pieces

Sift together:
1/2 c. all-purpose flour
2 Tbsp. baking powder
1 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves

Stir into mixture. Melt 1/4 cup margarine or butter and add last. Grease bread pan well to the top. Start baking in a cold oven set at 400 degrees. Bake 1 hour until done.

Tuna Casserole

angel — Mon, 29 Nov 2010 10:48:31 +0000

Now, this recipe I remember. I mean, come on, it’s Tuna Casserole. I’m a big fan of the tuna casserole, for the record. I always try it at potlucks. I especially like ones with crunchy bits on top. My only question for this recipe is…exactly how boiled are the eggs? I’m guessing Hard Boiled, otherwise it might get a bit gooey. Bleh.

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles which was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Tuna Casserole by Mildred Catlin

1 can mushroom soup
3/4 c. milk
1/2 c. mayonnaise
1 (10 oz.) pkg. frozen peas, thawed
2 (7 oz.) cans tuna, drained
2 c. thinly sliced celery
1/2 c. ripe olives, sliced
2 tsp. oregano
2 boiled eggs, sliced

Topping:
1/2 c. crumbled corn flakes
2 Tbsp. melted butter or margarine
1/4 tsp. salt
1/3 c. grated Parmesan cheese
2 Tbsp. minced parsley

Mix soup, milk and mayonnaise. Break tuna into pieces and fold into soup mixture along with peas, celery, olives and oregano. Turn into a two quart shallow baking dish. Blend topping mixture on top. Sprinkle with minced parsley. Bake at 350° for 30 minutes until heated through. Serves 6.

Chicken Stuffing Scallop

angel — Thu, 25 Nov 2010 20:47:21 +0000

Once again I have unearthed a recipe from my grandmother. Fair warning…she was mighty fond of pimentos. Also, point of clarification, there are no scallops in this recipe. I think she means: “bake in a sauce, milk, etc., often with breadcrumbs on top,” but in this instance there are no breadcrumbs. This is another one of those recipes that I don’t remember. I also don’t think that I could make it myself (supposing that I liked pimentos) as there seems to be a bunch of shorthand here that a certain not-really-a-cook (me) doesn’t understand. For example, how long do you heat the sauce? How much do you cook the chicken before you cube it? etc. Ah well. I hope that those of you who do cook enjoy the recipe. (Oh. And Happy Thanksgiving for those of you in The States.)

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles that was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Chicken Stuffing Scallop by Mrs. Leon Catlin

1 (8oz.) pkg. (3 1/2 c.) herb seasoned stuffing
3c. cubed chicken
1/2 c. butter or margarine
1/2 c. flour
4 c. chicken broth
1/4 tsp. salt
Dash of pepper
6 slightly beaten eggs
1 recipe pimento-mushroom sauce
1 c. cooked peas (optional)

Prepare dressing according to directions. Spread in a 13x9x2 inch baking dish. Top with a layer of chicken. Melt butter and add flour and seasonings and cool broth. Stir hot mixture carefully into eggs. Pour over chicken. Bake in a slow oven at 325° for 40 to 45 minutes. Let stand to set. Cut in squares and serve with mushroom sauce. Serves 12.

Sauce:

1 can mushroom soup
1/4 c. milk
1 c. sour cream
1/4 c. chopped pimento

Heat.

Tangy Pork Chops

angel — Wed, 17 Feb 2010 04:08:50 +0000

This is another one of the recipes from my grandmother. For the record, I don’t generally eat pork, but I thought that y’all might be interested in seeing it anyway. (As you may imagine, I have no memory of this dish, what with the not eating of pork thing.) What do you think about this one?

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles it was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Tangy Pork Chops by Mrs. Leon Catlin

4 pork chops
4 onion slices
1 can tomato soup
4 green pepper rings
Dash of pepper

Brown chops in skillet on both sides. Place a slice of onion and green pepper on each and pour soup over. Cover and cook over low heat about 45 minutes. Stir or baste now and then.

Tater Tot Casserole

angel — Mon, 08 Feb 2010 08:13:03 +0000

This recipe is not by a family member, but I happened to notice it on my way by as I flipped through the pages of the cook book. It looks easy to make, albeit a bit strange. Come to think of it…I’d probably add cheese. But honestly? I love tater tots. As in adore. Why don’t I have any in the freezer? Hang on. I’m going to go put them on the list. While I’m gone, please enjoy the recipe from page 48.

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles it was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Tater Tot Casserole by Pam Hicks (Citrus Heights)

1 lb. ground beef
2 cans tomato rice soup
1 (1 lb.) pkg. tater tots

Brown meat in a skillet. Add soup and stir. Put in baking dish and sprinkle tater tots on top. Bake as directed for tater tots. This is good for a busy day when you have to do something with a pound of frozen hamburger.

Beet-Pineapple Salad

angel — Sun, 07 Feb 2010 08:33:24 +0000

I have a vague memory of this recipe. I must have had it at some big family gathering or other. Dad? Do you remember this one?

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles it was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Beet-Pineapple Salad by Mildred Catlin

1 large pkg. raspberry jello
2 c. boiling water
1 (8 oz.) can crushed pineapple, drained, liquid reserved
1 (16 oz.) can julienne beets, drained
1/4 c. sweet pickle juice
1/4 c. pineapple juice
1/4 c. water or beet juice

Add boiling water to jello and stir until dissolved. To this, add the juices and cool before adding beets and pineapple. Poor into a large flat dish or if preferred into a Bundt pan to mold. The following dressing is spread over the salad before cutting into serving pieces, or drizzled over the Bundt mold:

1 c. sour cream
1/2 c. mayonnaise
2 tsp. horseradish, or more to taste
1/4 c. chopped celery
1/4 c. green pepper
1/4 c. green onion tops

Mix dressing and let stand overnight in refrigerator to absorb the flavor.