Ingredients
- 1lb ground beef
- 1 large yellow onion, diced
- 4 cloves of garlic, minced.
- 10 oz cream of mushroom soup
- 5 oz heavy cream
- 1 cup of rice
- 2 tablespoon vinegar
- salt and pepper
- (optional) red pepper flakes
Directions
- Brown ground beef in large skillet.
- Add onion and garlic; cook until soft.
- Add cream of mushroom, heavy cream, and vinegar; mix thoroughly.
- Season with salt, pepper, and red pepper flakes (optional)
- Boil rice until done, then add and mix thoroughly.
Ingredients
- 1lb ground beef
- 1 large yellow onion, diced
- 4 cloves of garlic, minced.
- 10 oz cream of mushroom soup
- 5 oz heavy cream
- 1 cup of rice
- 2 tablespoon vinegar
- salt and pepper
- (optional) red pepper flakes
Directions
- Brown ground beef in large skillet.
- Add onion and garlic; cook until soft.
- Add cream of mushroom, heavy cream, and vinegar; mix thoroughly.
- Season with salt, pepper, and red pepper flakes (optional)
- Boil rice until done, then add and mix thoroughly.
Ingredients
- 3 medium sized onions.
- Butter.
- 1 pint rich, sweet milk.
- Pepper and salt.
Directions
- Fry three medium onions in butter, (until) a light brown color.
- Pour one pint rich, sweet milk into a granite boiler and place upon the stove.
- When it comes to a boil pour in the onions.
- season with butter, pepper, and salt.
- Serve with toast.
Ingredients
- 3 medium sized onions.
- Butter.
- 1 pint rich, sweet milk.
- Pepper and salt.
Directions
- Fry three medium onions in butter, (until) a light brown color.
- Pour one pint rich, sweet milk into a granite boiler and place upon the stove.
- When it comes to a boil pour in the onions.
- season with butter, pepper, and salt.
- Serve with toast.
Ingredients
- 1 pint cream
- 1 pint milk
- 1 cup of sugar
- 1 quart peach pulp
Directions
- Rub the peaches through a sieve to produce a pulp.
- Add a small quantity of the sugar and set aside.
- Place the cream and milk over the fire to allow them to come exactly to the boiling point.
- remove and stir in the remainder of the sugar and set aside to cool.
- add the peach pulp and freeze.
Ingredients
- 1 pint cream
- 1 pint milk
- 1 cup of sugar
- 1 quart peach pulp
Directions
- Rub the peaches through a sieve to produce a pulp.
- Add a small quantity of the sugar and set aside.
- Place the cream and milk over the fire to allow them to come exactly to the boiling point.
- remove and stir in the remainder of the sugar and set aside to cool.
- add the peach pulp and freeze.
Ingredients
- 2 egg yolks
- 1/2 cup of sugar
- 1 tablespoon of flour
- 1 tablespoon of corn starch dissolved in milk
- 1 pint of milk
Directions
- Beat thoroughly yolks of 2 eggs with 1/2 cup of sugar.
- Add 1 heaping tablespoon of flour and 1 even tablespoon of cornstarch dissolved in milk.
- Pour into 1 pint boiling milk and let cook about 3 minutes.
- Let cool and flavor to taste.
Ingredients
- 2 egg yolks
- 1/2 cup of sugar
- 1 tablespoon of flour
- 1 tablespoon of corn starch dissolved in milk
- 1 pint of milk
Directions
- Beat thoroughly yolks of 2 eggs with 1/2 cup of sugar.
- Add 1 heaping tablespoon of flour and 1 even tablespoon of cornstarch dissolved in milk.
- Pour into 1 pint boiling milk and let cook about 3 minutes.
- Let cool and flavor to taste.
Ingredients
- 8 Large Irish Potatoes
- Tomatoes
- Green peas
- Butter
- Seasoning
Directions
- Scrape 8 large Irish potatoes.
- Bake and when soft takeout centers.
- Have tomatoes and green peas stewed together with a little butter; season highly.
- Mix with the potatoes taken from the centers.
- Fill the shells and return to the oven for 10 minutes.
Ingredients
- 8 Large Irish Potatoes
- Tomatoes
- Green peas
- Butter
- Seasoning
Directions
- Scrape 8 large Irish potatoes.
- Bake and when soft takeout centers.
- Have tomatoes and green peas stewed together with a little butter; season highly.
- Mix with the potatoes taken from the centers.
- Fill the shells and return to the oven for 10 minutes.
Ingredients
- Irish Potatoes, cold or freshly boiled.
- Hot Water.
- Flour.
- 1 teaspoon Dixie baking powder.
- lard.
- pepper and salt.
Directions
- Take cold Irish Potatoes or fresh boiled ones, mash and add gradually hot water.
- Make a batter with flour, a teaspoon of Dixie baking powder, pepper and salt.
- Fry in boiling lard as you do fritters.
Ingredients
- Irish Potatoes, cold or freshly boiled.
- Hot Water.
- Flour.
- 1 teaspoon Dixie baking powder.
- lard.
- pepper and salt.
Directions
- Take cold Irish Potatoes or fresh boiled ones, mash and add gradually hot water.
- Make a batter with flour, a teaspoon of Dixie baking powder, pepper and salt.
- Fry in boiling lard as you do fritters.
Ingredients
- 3 Dozen Oysters
- 1 Teaspoon of Finely Chopped Onions
- 1 Teaspoon of Finely Chopped Parsley
- Sprig of Thyme
- 1 Tablespoon of Butter
- 1 Teaspoon of Flour
- Pepper
- Salt
- 1/2 Dozen Cloves
Directions
- Put the liquor which drains from 3 dozen oysters into a marbleized sauce pan.
- Let it heat and skim thoroughly, then add a teaspoon of finely chopped onions and parsley, a sprig of thyme.
- Add a heaping tablespoon of butter, mixed with a teaspoon of flour, salt and pepper to taste.
- Add 1/2 dozen cloves and spice.
- Put in oysters last, letting them boil for two minutes.
- Have warm, a pint of fresh milk, which you add just before dishing.
Ingredients
- 3 Dozen Oysters
- 1 Teaspoon of Finely Chopped Onions
- 1 Teaspoon of Finely Chopped Parsley
- Sprig of Thyme
- 1 Tablespoon of Butter
- 1 Teaspoon of Flour
- Pepper
- Salt
- 1/2 Dozen Cloves
Directions
- Put the liquor which drains from 3 dozen oysters into a marbleized sauce pan.
- Let it heat and skim thoroughly, then add a teaspoon of finely chopped onions and parsley, a sprig of thyme.
- Add a heaping tablespoon of butter, mixed with a teaspoon of flour, salt and pepper to taste.
- Add 1/2 dozen cloves and spice.
- Put in oysters last, letting them boil for two minutes.
- Have warm, a pint of fresh milk, which you add just before dishing.
