PPP Recipe: Boston Brown Bread

Boston Brown Bread

This Boston Brown Bread Recipe is a great accompaniment for broths, stews, or on its own…from Simple American Cooking by Evelyn Beilenson.

Boston Brown Bread

1 cup flour
1 cup corn meal
1 cup coarse wheat flour
3/4 tablespoon baking soda
1 teaspoon salt
3/4 cup molasses
2 cups sour milk, or 1 3/4 cups sweet milk
1 cup seedless raisins
Butter for greasing mold

1. Mix and sift dry ingredients, add molasses, milk, and raisins. Stir until well mixed, and fill well-greased mold not more than two-thirds full.
2. Cover mold tightly and place mold on trivet in kettle containing boiling water, allowing water to come halfway up around mold.
3. Cover kettle and steam 3 1/2 hours, keeping water at boiling point. Add more boiling water as needed.

Note: Boston Brown Bread may be steamed in double boiler.
1. Grease top part and half fill with batter.
2. Set over lower part which contains enough boiling water to cover 1/2 inch of base of upper part.
3. Cover tightly and steam 3 hours over low heat, keeping water at boiling point.

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PPP Recipes: French Crepes

French Crepes

What is a crepe? The thin little pancakes that the French call crepes have slipped deliciously into the American cuisine, and have become a basic part of the American cook's repertory. Not only are crepes used in the making of a great variety of desserts, but they are a source of converting leftover meats, poultry, fish and vegetables into palatable and even glamorous new dishes. When used as an entrée they need only be stuffed, rolled, and covered with a simple sauce, then sprinkled with cheese and browned in the oven.  Here's a simple French Crepes recipe from Crepes, Pancakes and Fritters by Edna Beilenson.

French Crepes
Makes 18 to 24 crepes

1 cup flour
1/4 cup powdered sugar
1/2 teaspoon salt
1 cup milk
2 eggs

1. Mix flour, sugar, and salt. Add milk and stir until perfectly smooth.
2. Add eggs and beat thoroughly.
3. Heat 5-inch or other small frying pan.
4. Grease with a few drops of oil and pour in just enough batter to cover pan with very thin layer.
5. Tilt pan so that mixture spreads evenly.
6. When cooked on one side, toss or turn with spatula and cook on the other side.
7. Cook crepes one by one. Roll up or fold in quarters and arrange on hot platter.


With Jelly. Before rolling, spread with grape or other jelly.

Crepes Vert Galant. On each crepe, place 1 tablespoon whipped cream, with finely chopped nuts. Roll, sprinkle with Cointreau and powdered sugar, and serve as dessert.

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PPP Recipes: Chocolated-Coated Strawberries

Chocolate covered strawberries

Yum! Try this sweet treat from The Little Black Book of Chocolate by Barbara Bloch Benjamin.

Chocolate-Coated Strawberries

1 pint strawberries
1 bar (5 oz.) sweet milk chocolate, melted

1. Wash strawberries and pat dry. Leave green tops on.
2. Place melted chocolate in small dish.
3. Spear each fruit with 7-inch bamboo skewer, but do not push it all the way through.
4. Dip each strawberry in melted chocolate.
5. With a small rubber spatula, spread an even, neat-looking coating covering about three-quarters of each berry.
6. Insert other end of each skewer in anything that will hold the skewer upright.
7. Refrigerate at least an hour until strawberries are cold and coating is hard.
8. Serve straight from the refrigerator.

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PPP Recipes: Teddy Roosevelt’s Eggplant-and-Tomato Casserole

Eggplant and Tomato Casserole

Explorers, prospectors, cowboys, and settlers who pushed west in the 19th century faced constant challenges as they struggled to survive and establish roots. The animals they hunted, the crops they planted, and the food they ate depended on the local surroundings, while how they cooked was most often a reflection of their cultures.

Early American Cooking: Recipes from the Western Historic Sites by Evelyn Beilenson introduces readers to 20 of the great historic sites, from the Mississippi to the Pacific, and to the cuisine served at or near these sites, both traditionally and in contemporary times.

Here's a recipe from the Mount Rushmore National Memorial Site: Theodore Roosevelt's Eggplant-and-Tomato Casserole.

Theodore Roosevelt's Eggplant-and-Tomato Casserole
Makes 6 servings

1 eggplant
1/2 cup butter or margarine
1 small onion
4 tomatoes
2 teaspoons salt
Dash pepper
1 tablespoon brown sugar
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese

1. Heat your oven to 375 degrees.
2. Wash eggplant and cut into 1/2-inch slices (don't bother peeling).
3. Fry in melted butter or margarine until lightly browned on both sides but not wholly cooked (takes 2 to 3 minutes). Transfer slices to a plate for a moment.
5. Now chop onion fine and fry in the eggplant skillet until limp.
6. Cut tomatoes in chunks, toss in with onions along with salt, pepper, and sugar, and cook gently for 5 to 7 minutes.
7. Arrange a layer of eggplant slices on the bottom of a 2-quart casserole or baking dish, spoon all the tomatoes on top, add another layer of eggplant, and top with a mixture of bread crumbs and Parmesan cheese.
8. Bake 20 to 30 minutes or until top of the casserole is nicely browned.

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