From the Spareribs section, these emphasize allspice. It’s a lovely spice that doesn’t really get enough use, IMHO. The sauce for these can be poured over when serving. As you can see, we paired these with mashed potato and Brussels sprouts. My dining partner notes that the sauce makes a fine gravy for the mashed too.
From the Southwestern section of volume 11, this month brings a family favorite that many companies have put out recipes for – chili on the bottom, cornbread topping. YUM! Top view – lovely golden corn crust. Side view – colorful layers of chili. Chili for when it’s chilly outside! (No comments about the rather odd recipe naming conventions of 50 years ago.) Enjoy!
These are lovely scones. There is a whole scone section in volume 10, and as a big fan of scones I was delighted. Frankly I had a hard time picking which recipe to make. My traditional approach to scones has oats and milk or cream – so I opted for a radical departure. No oats, and buttermilk. The finished product reminded me of the scones I had in Ireland, which was a very happy memory. And I will also opine that people don’t seem to cook much with buttermilk, yet it has a wonderful effect on foods to which it contributes. Try these for a warm winter breakfast or tea.
My grandmother used to make something called Rice Custard Pudding, and we have been attempting to recreate something like that with various rice pudding recipes. This is definitely not it! The flavor is lovely, but as you can see from the picture it’s rather dry and not very attractive to look at. So – yummy, but not our new go-to recipe on this. Maybe the rice in the 1960’s was less hearty?
Vol. 10, recipe 2 – Svinye Kotlety S Sousom Iz Chernosliv Ili Kislykh Vishen (Breaded Pork Chops with Prune or Sour-Cherry Sauce)
From the Russian Cookbook section. We made this with sour cherries, and it was quite fantastic. I was lucky enough to come home to this in process, and the aroma of the spices is just amazing. I’m not always a huge fan of the pork + fruit combo, but this totally works. We used thick, country-style ribs for this and that was a great cut for this recipe. Not sure how it would be with prunes but based on this attempt I would be willing to try that!
I am rather new to ring bologna, but this seems to cook up similarly to kielbasa. This is from the Sausage Cookbook, and it seemed a good opportunity to try a different sort of sausage in a different way. It seems like lovely, simple country food. Can’t wait to see what other “S” foods this volume brings us!
My partner in all things, including cooking, got really inspired by the Pudding Cook Book in volume 9, and cooked two more recipes. One is a savory pudding, which sounds odd but turned out more like a crustless quiche – Chicken and Corn Pudding, pictured below.
The other one, for which we don’t have a picture, is Every-day Rice Pudding. It didn’t look that nice, but it tastes quite delicious. It’s also pretty easy to make; it just takes a long time to cook, with some attention needed during the first hour of cooking. So – delve into the pudding chapter and see how multifaceted the idea of “pudding” can be!