Kitchen image courtesy of:
Berkes Kitchens & Baths
727 W Hillcrest Dr., Dekalb, IL
Phone: (815) 756-4154
Disclaimer
Click
HERE
for a brief article on the:
How To Boil Water TV Show
@ Wikipedia
TRANSLATION
How To Boil Water - Recipes etc.
QUICK SITE SEARCH
[Introduction]
[How to Boil Water]
[Recipes - Page one]
[Recipes - Page two]
[Recipes - Page three]
[Links]
[Lostchild Banner]
[Contact: Webminder]
INTRODUCTION
Welcome to
How to Boil Water
, we look forward to hearing about your favorite foods, sharing recipes, tips, and generally making everyone hungry.
We offer you our personal recipes, assorted links, menus, and those all important 'emergency' meal ideas. Did you invite a guest, but forgot to buy food?
Our recipes cover the past seventy years in North America, including some old fashioned ethnic and regional dishes.
Since this is a '
Work in Progress
,' we ask you to be patient as we add more recipes for you. In the meantime, enjoy your visit here!
Linda Woods
CLICK
HERE
for Instant Translation of Above Message
Recipes featured on this page
You may scroll down or
Click on Links
below to access recipes directly
1.
Cream of Tomato Soup
2.
Garlic Toast
3.
Open - faced Ham and Cheese Sandwiches
Click on SANTA for
ELVIS
Christmas Songs
4.
Christmas
Ham
5.
Fresh pineapple appetizers
6.
Roast Beef and Vegetables
7.
Pennsylvania Dutch Salad Dressing
8.
Pineapple Cottage Cheese Salad
9.
Creole Hamburgers
10.
Creamy Lemon Pie
CLICK
HERE
for
Recipes on Page 2
1. Old Fashioned Baked Apples
2. Teriyaki Sauce for Emergencies
3. Emergency Steamed Rice
4. Southern Shrimp Salad
5. Stuffed Avocados
6. Rice Salad Indienne With Curry Dressing
7. Last Minute Casserole
8. Cream Cheese Dessert
9. Famous Party Pinwheel Sandwiches
10. Potato Pancakes
CLICK
HERE
for
Recipes on Page 3
1. Crab Imperial
2. Pioneer Apples
3. Apple and Onion Casserole
4. Farmstyle Corn Chowder
5. Quiche
6. Tasty Corn Bread
7. Brazil Nut Sensation
ENJOY! Much more to come
RECIPES
1.
Cream of Tomato Soup
About 5 1/2 cups
Simmer, covered, for about 15 minutes:
2 Cups canned or fresh,
cut up tomatoes ( Drain canned tomatoes )
1/2 Cup chopped onion
1/3 Cup chopped celery
2 teaspoons white or brown sugar
Prepare 4 Cups Cream sauce ( Bechamel sauce )
Melt over low heat:
8 Tablespoons butter
For a delicate flavor, even commercial establishments
have found no substitute for butter.
Add and blend over low heat for 3 to 5 minutes:
8 Tablespoons flour
Stir in slowly, using a whisk:
4 Cups whole milk
Add: ( optional )
1 small onion, studded with 3 cloves
1 bay leaf
Stir well with wire whisk until smooth and thickened.
Place in 350 degree oven for twenty minutes, to cook slowly.
Strain sauce
Correct seasonings, slowly add to:
Tomato and vegetable stock
May be served hot or cold
Serve with a green salad and Garlic Toast
_____________________________________________
2.
Garlic Toast
Cut French bread into 1'' slices
Spread with a mixture of softened butter and
Garlic powder on both sides of bread
Sprinkle bread slices with Parmesan Cheese
Place in broiler until bubbly, 1 or 2 minutes,
Turn slices over and broil until lightly browned
If you are unsure about broiling, do a practice
slice first. All ovens are different.
______________________________________________
3.
Open - faced Ham and Cheese Sandwiches
Toast Russian Rye bread in toaster
Spread with Mayo and/or Honey mustard
Layer toast with thinly sliced swiss cheese
Ham, sliced onion, tomato.
Crumble blue cheese on top of each sandwich
Broil until Blue cheese is melted and edges of
sandwiches are browned
Serve a salad of Avocado slices covered with a mild
Italian dressing.
Your favorite mild white wine will add the finishing
touch.
_____________________________________________
4.
Christmas Ham
Before you buy the ham, decide whether you will want
to send some home in a 'doggy' bag for each
person. Take into consideration the weight of the bone.
Score ham in diagonal lines about 1/4 '' deep
Bake ham, uncovered, 30 minutes per pound,
at 325 degrees, until meat thermometer registers
160 - 165 degrees.
When using a meat thermometer, do not allow the
tip to touch the bone.
Baste meat every 30 minutes
When ham is almost done, remove from oven.
Mix 1 1/2 Cups densely packed brown sugar with
Horseradish, enough to make a very thick paste.
Add lemon juice to thin it a little.
Correct seasoning. It should have a 'bite' to it.
Decorate the ham with pineapple slices and
maraschino cherries
Stud the ham and fruit with whole cloves
Spread the ham with brown sugar sauce
Return to oven at 350 degrees.
Continue to baste meat and check temperature
When ham is done, remove to platter.
Surround ham with lightly broiled peach halves,
and seedless grapes.
Slice and serve.
_______________________________________________
5.
Fresh Pineapple Appetizers
One fresh pineapple ( if the bottom is springy to pressure, it's ripe )
Red seedless grapes
Vienna sausages, cut in half
Mandarin orange wedges
Toothpicks
Wash and dry chilled pineapple, cut in half, lengthwise.
Using a large spoon and a grapefruit knife,
scoop out half of pineapple and
place pieces in bowl. Cut into bite sized chunks.
Cover and refrigerate the remaining pineapple half.
Place pineapple half on platter. Does it tend to roll over?
To fix this, turn pineapple over, hold it carefully,
and slice off a flat section.
Fill pineapple half with skewered fruit and sausage,
chill, and serve. Decorate with tiny umbrellas, if desired.
_______________________________________________
6.
Roast Beef and Vegetables
4 to 5 servings
In this dish, everything is cooked together,
you will only need to add a green salad and
rolls or bread, and your favorite wine.
About wine: There is no tried and true rule to
which wine is proper. If you serve what YOU
like, you will be a more relaxed and cheerful
host/hostess.
Trim fat and cut bone from:
3 lb. chuck roast
Using a good - sized pot, brown meat in:
3 Tablespoons oil.
Add 1 package Lipton's Onion Soup, and
1 can Campbell's Cream of Mushroom Soup.
Peel and cut in quarters:
1 onion
4 russet potatoes
Peel and cut in thirds:
8 carrots
Add vegetables to soup and meat,
Cover, and bake at 350 degrees, 2 to 3 hours.
Check meat and vegetables with fork, until
the fork twists easily.
If the soup begins to evaporate while cooking,
add 1/4 Cup water every 30 to 45 minutes.
Serve meat and vegetables on platter, and
gravy in bowl.
* tip on serving sizes: Usually, one potato per person is
the rule. However, if you are serving more than one
vegetable, watch the quantity you allow per person.
As for meat, allow for shrinkage during cooking.
_________________________________________________
7.
Pennsylvania Dutch Salad Dressing
1/2 Cup Brown Sugar
1/2 Cup Catsup
1/2 Cup Oil
1/4 Cup Vinegar
5 - 6 Cloves Garlic
Put all ingredients in a jar, with a tight lid.
Shake well.
Let sit overnight in refrigerator.
Remove garlic before serving.
( Optional - leave garlic cloves in - taste will improve )
________________________________________________
8.
Pineapple Cottage Cheese Salad
1 Large box Lime Jello
1 lb. Cottage Cheese
1 can crushed pineapple ( drained )
1 Cup Mayonnaise
1 Cup Cream or Half and Half
2 Tablespoons Horseradish
Make Jello, using 1/2 of the water.
Set aside.
Whisk in a large bowl.
Mix Cream with Mayonnaise to avoid lumps.
Add Cottage Cheese and Horseradish.
Add drained pineapple to Jello.
Fold in other ingredients.
Pour into 9 x 12 pan.
Chill until set,
Cut into squares and serve.
_______________________________________________
9.
Creole Hamburgers
This recipe is perfect for that pound of hamburger
you still have in your freezer. The package under
all the frozen vegetables. Especially popular with
Dads and teenagers.
If you are cooking for only one or two, this divides
quite easily.
1 lb. hamburger
1 Cup bread crumbs
1 Cup milk
2 Tablespoons Worcesteshire sauce
Mix together and form small patties.
Dip patties in flour and fry.
Set aside. Set pan aside, too.
Sauce:
2 small chopped onions
2 Cups Catsup
8 Tablespoons Brown Sugar
4 Tablespoons Worcesteshire Sauce
4 Tablespoons vinegar
Brown onion in the same pan used for patties.
Add other sauce ingredients
Simmer, covered, 10 minutes.
Add patties
Simmer, covered, 10 minutes.
Serve over Rice, with a green salad.
(The patties make excellent sandwiches the next day)
________________________________________________
Creamy Lemon Pie
You will need:
1 frozen pie shell
1 can Condensed milk ( Borden's Eagle Brand )
1 carton Whipping Cream ( 8 to 12 oz. )
1/2 Cup fresh lemon juice
2 heaping teaspoons grated lemon peel
Bake pie shell according to directions on package,
Set aside to cool.
Mix Condensed milk with lemon juice, stirring well.
Whip cream in chilled bowl until the peaks stand up.
Gently fold half the cream into milk and lemon mix.
Fill pie shell with milk mixture.
Spoon remaining whipped cream over pie.
Sprinkle with grated lemon peel.
Refrigerate several hours,
Serve.
* tip - When whipping cream, be gentle and use spatula
to clean sides of bowl often. Too much whipping and you
will have butter.
_______________________________________________
Proceed to HTBW Recipes - Page TWO
LINKS
Food network recipes.
Follow this link to View Updated Photos of Missing Children
Webminder
Click
HERE
--or--
HERE
to visit these Highly Recommended Internet Resources
