Thursday, February 26, 2015

It's Home Show Friday... Saturday... and Sunday at the North Iowa Events Center

Great to see and talk to so many people at the Woodford Lumber and Home Booth in the All Seasons Building Saturday at our "Taste of History" cooking demonstration with samples of tasty dishes from World War I, the Roaring 20s, and our grandmother's favorites we may have forgotten.

We served five time-honored recipes including a fabulous and amazingly easy Two Ingredient and All Natural Apple Preserve and an even quicker Pickle that is No-Salt and super tasty!

Copies of the recipes were available at the booth, but if you missed them, here they are.

No-Salt Pickles
1 large cucumber  (or use 2 cucumbers and leave out the onion)
2 medium onions
1/2 cup sugar
1/2 cup vinegar
Optional seasonings: dill weed or seeds, celery seeds, mustard seeds, or a dash of cayenne pepper, cumin, or even ginger

Select a cucumber that has not been coated with wax and scrub it well. Slice the cucumber and onion as thinly as possible into a heatproof bowl. Add optional ingredients if desired. Combine the sugar and vinegar in a small saucepan. Stir to dissolve the sugar as you bring to a boil over medium heat. Pour the boiling mixture over the cucumber and onions. Let stand until it reaches room temperature, stirring from time to time. Keeps for several days in the refrigerator.

World War I Red Cabbage 
(see photo above)

4 cups thinly sliced red cabbage
2 tablespoons butter
1 tablespoon minced onion, optional
1/2 teaspoon salt, optional
pinch nutmeg ( about 1/16th of a teaspoon)
pinch cayenne (about 1/16th of a teaspoon)
2 tablespoons vinegar
1 1/2 teaspoons sugar

Put the sliced cabbage into a bowl of cold water. Melt the butter in a large frying pan with a lid. Lift the cabbage out of the bowl and place it in the frying pan. Be careful as the water remaining on the leaves may spatter. Cover and cook until just tender, turing it with a tongs from time to time. Add the nutmeg and cayenne. Stir to mix. Then add the vinegar and sugar.

Amazing Apple Preserves
(see photo above)

2 cups grated McIntosh apples, or other cooking apple
  grated on the large side of a box grater
2 cups sugar

Mix the apples and sugar in a ziplock bag. Set aside for at least two hours. Pour the mixture into a large pot, about 3 quarts. Bring to a boil over medium heat. Lower heat and simmer, stirring from time to time for 10 minutes.

Prohibition Beverages
Note: the proportions of syrup to carbonated water are appropriate to the Prohibition era. You can increase or decrease to your own taste.

Minnihaha Maid
(Makes 16 5-ounce drinks)

1.2 cup cranberry juice
1/2 cup white grape juice
1/2 cup lemon syrup (see recipe below)
1/2 cup simple syrup (see recipe below)

Combine juices and syrups. This mix will keep in the refrigerator for a week, or you may freeze it. Use one ounce of this mix to a 7-ounce glass. Add a small scoop of crushed ice and about 4 ounces of carbonated water. Finish with a twist of lemon.

Prohibition Sour
(Makes 16 5-ounce drinks)
1 1/2 cups lemon syrup (see recipe below)
3/4 cup orange syrup (see recipe below)
juice from 6 limes.

Combine the syrups and lime juice. This mix will keep in the refrigerator for a week, or you may freeze it. Put one ounce of this mix in a 7-ounce glass. Add a small scoop of crushed ice and about 4 ounces of carbonated water.

World War I Rice and Cornmeal Waffles

1 tablespoon vinegar
1 cup milk
1/2 cup cornmeal
1/2 cup flour
1/4 teaspoon baking soda
1 cup boiled rice, cooled.
    Our family prefers brown rice
1 tablespoon melted butter
2 eggs, well beaten

Put the vinegar in a 1-cup glass measuring cup. Add enough milk to make one cup, stir and set aside to sour. In a medium mixing bowl combine the cornmeal, flour and baking soda. Stir in the rice and mix well, Add the butter, eggs, and soured milk. Bake following the directions of your waffle iron.  Baked waffles freeze well and can be reheated in a toaster just like commercially frozen waffles.

Copyright 2015 Rae Katherine Eighmey. All rights reserved.