Erika's Kitchen & Recipes
From the 1987, 1993 & 2000 “Burnt Offerings” Yarborough Landing Fire Dept. Ladies Auxiliary Fundraiser Cookbooks
Recompiled in 2009 by her son Eric who recommends organic ingredients, sea salt instead of regular salt, etc.
6 tart red apples (lemon water)Whipped cream
4 celery hearts lettuce
2 oz. English walnut meats
Pare apples; cut into long slender strips and dip into lemon water. Cut celery the same way. Shave walnuts into fine pieces. Combine walnuts, apples and celery with enough whip to moisten. Heap on lettuce on salad plates. Serves 6.
Leave skins on apples and dice the black walnuts, toasted almonds or pecans instead of English walnuts.
3 avocados 2 oranges, peeled and cut into pieces
1 c. pineapple cubes French dressing
1 c. grapes, cut into halves lettuce
Cut avocados into halves lengthwise and scoop out pulp with a knife or spoon. Save shells. Combine with other fruit and marinate in French dressing about 20 minutes. Fill each avocado shell and serve on lettuce. Add ½ cup grapefruit segments if desired. Serves 6.
RUBY RED STRAWBERRY BURST
8 oz. ruby red and strawberry juice drink3 medium strawberries, cleaned and cut in half
½ banana, cut into slices½ c. crushed ice strawberry for garnish
Put all ingredients except garnish in a blender. Blend for a few seconds on high speed until mixed. Pour into large glass. Garnish with strawberry. Makes 1 serving.
BANANA SPLIT CHEESECAKE BARS
2 c. crushed graham crackers¼ c. sugar
1/3 c. butter, melted
3 (8 oz.) cream cheese, softened1 tsp. vanilla
¾ c. sugar½ c. crushed bananas
1 c. strawberries, halved1 tsp. lemon juice
1 banana, diced8 oz. pineapple chunks, drained
Mix graham crackers, melted butter and sugar. Press into 9 x 13 baking pan.
Mix cream cheese, sugar and vanilla with an electric mixer until blended. Add eggs; stir in bananas. Pour into crust. Bake at 350 degrees for 30 minutes. Refrigerate 3 hours.
Top with strawberries, bananas and pineapples. You may sprinkle nuts over it also.
PUMPKIN PECAN PIE
1 unbaked 10-inch pie crust¼ tsp. ground cloves1 (16 oz.) can pumpkin
1 ¼ tsp. ground cinnamon¾ c. brown sugar4 tsp. molasses
¾ tsp. salt4 eggs¾ tsp. nutmeg
1 ½ c. milk¾ tsp. ground ginger½ to ¾ c. chopped pecans
Combine pumpkin, brown sugar, salt, nutmeg, ginger, cloves, cinnamon and molasses. Beat eggs and add milk. Add to pumpkin mixture and mix. Sprinkle bottom of pie crust with ¼ cup chopped pecans and press into pastry.
Pour pumpkin mixture into unbaked pie crust and sprinkle top with remaining chipped pecans. Bake in a hot oven (400*) for 50 mins. or until knife comes out clean when inserted.
2 c. thoroughly drained, grated, ¼ tsp. baking powder
uncooked russet potatoes1 tsp. salt
4 eggs, separate2 Tbsp. flour
To prepare potatoes, pare and soak in cold water 1 hour. Grate and drain thoroughly. Add egg yolks, baking powder, salt and flour and beat well. Fold in stiffly beaten egg whites. Drop from a tablespoon onto a hot well greased skillet. Brown on both sides, serve with applesauce. Serves 4.
OLD LADY CAKE
¼ c. butter½ tsp. nutmeg1 c. brown sugar
½ tsp. allspice1 egg, well beaten½ tsp. ground cloves
2 c. sifted cake flour½ tsp. cinnamon1 ½ tsp. baking powder
¼ tsp. salt½ tsp. baking soda1 c. sour milk
Cream butter and sugar together. Add egg and beat thoroughly. Sift flour, baking powder, soda, nutmeg, allspice, cloves, cinnamon and salt together 3 times. Add dry ingredients and milk alternately to creamed mixture. Bake in a greased tube pan in a moderate 350 degree oven for 45 to 60 minutes. Makes 1 (9-inch) cake.
16 to 24 large tortilla chips2 Tbs. shredded Cheddar cheese
1 c. shredded Monterey Jack chees
Line a 10-inch paper plate with wax paper. Arrange tortilla chips evenly on plate. Sprinkle chips with cheeses. Microwave on Medium for 4 to 6 minutes, rotating twice.
For extra zippy nachos, place small slice of jalapeno peppers on each chip before sprinkling with cheeses. Makes 4 to 6 servings.
½ c. cooked peas 1 c. soft bread crumbs½ c. cooked string beans
½ tsp. salt½ c. chopped cooked carrots1/8 tsp. pepper
1 ½ c. milk½ tsp. paprika1 egg
Press peas through a sive, cut beans into small pieces and combine all vegetables. Add milk, slightly beaten egg, crumbs and seasonings. Turn into greased baking dish and bake in oven at 360 degrees until firm. Serves 6.
SPICE PEACH BETTY
2 c. fresh diced peaches1/8 tsp. nutmeg1 c. brown sugar
¼ tsp. cinnamon1 c. sifted flour½ c. butter
Place peaches in greased baking dish. Mix dry ingredients together, cut in butter and sprinkle over peaches. Bake in moderate 350 degree oven about 40 minutes. Serves 6.
ST. CHARLES HOSPITAL SALAD
2 boxes lime Jello (small)1 pt. half and half
2 c. boiling water1 can crushed pineapple
1 large cream cheese½ c. nuts
Mix jello and water together; let set until thickened. Then mix in mixing bowl, cream cheese and half and half. Then add pineapple and nuts. Fold into gelatin. Chill for 2 hours.
1 ¾ c. sifted flour1/3 c. vegetable shortening or oleo, melted
½ c. sugar1 egg, well beaten
2 tsp. baking powder1 c. mashed ripe bananas
¼ tsp. baking soda1/3 c. orange juice
¾ tsp. salt1 tsp. grated orange rind
½ c. shredded coconut
Sift together in a bowl flour, sugar, baking powder, baking soda and salt. Add coconut. Combine melted oleo, egg, bananas, orange juice and orange rind and add to dry ingredients. Stir quickly with a fork, only until dry ingredients are moistened. Spoon batter into greased muffin pans, filling each 2/3 full. Bake at 375 degrees for 25 to 30 minutes. Makes 12 to 18 muffins.
3 c. sauerkraut½ tsp. salt
3 whole cloves1 c. sour cream
1 bay leaf
Place sauerkraut, cloves, bay leaf and salt in a saucepan and cook until the liquid has evaporated. Remove cloves and bay leaf. Add sour cream and reheat. Serves 3.
2 ¼ c. milk, dash of pepper
2 large russet potatoes, boiled and cubed½ Tbsp. butter
¼ c. flour¼ tsp. salt
1 egg, well beaten
Scald 2 cups milk, add potatoes; beat thoroughly and add seasonings. Blend butter and flour, add egg and remaining milk. Drop from teaspoon into hot soup. Cover pan and cook about 10 minutes. Serve at once. Serves 2.
1 c. molasses, 2 tsp. ginger
1 c. sour milk, ½ tsp. salt
2 ¼ c. sifted flour1 egg, well beaten
1 ¾ tsp. baking soda½ c. melted vegetable shortening
Mix molasses and milk. Sift dry ingredients together and add. Add egg and shortening and beat until the mixture is smooth and creamy. Pour into greased pan and bake in moderate 350 degree oven for 30 minutes. Makes 1 (9 x 9-inch) cake.
DUMPLINGS FOR VEGETABLE STEW
2 c. sifted flour1 Tbsp. butter
1 ½ tsp. baking powder, about 2/3 c. milk
½ tsp. salt
Sift dry ingredients together. Cut in butter. Add milk to make a soft dough. Turn onto floured board and roll ½-inch thick. Cut into small squares, drop into hot liquid. Cover closely and cook 20 minutes. Makes 12.
QUICK BUTTERMILK ROLLS
1 c. warm buttermilk1 tsp. salt
¼ c. warm water¾ c. sugar
1 pkg. dry yeast3 to 4 Tbsp. soft vegetable shortening
¼ tsp. baking soda2 ½ to 3 c. flour
Dissolve yeast and 1 tablespoon sugar in warm water; add sugar, salt, shortening and soda to warm milk. Then add to yeast mixture. Add flour to make soft dough. Knead on floured board until smooth and elastic. Cover with cloth over the mixing bowl and let rest 15 minutes. Roll, cut or shape into crescents, cloverleaf or any other desired shapes. Put in greased warm pans or muffin tins. Let rise until double, in warm place, for 1 ½ hours. Bake in a 375 degree oven. Brush with butter and serve.