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Thread: The Recipes of our Ancestors

  1. #21
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    Dutch ovens can also bake biscuits, pies, fruit cobblers and other baked goods.

    One of our family recipes is crepes.

    Crepes (French Pancakes)

    1 1/2 cups Flour
    4 eggs
    1 teaspoon salt
    1 1/2 cups milk
    1/4 cup milk

    Beat eggs completely in separate bowl.
    Mix flour, salt & milk until smooth
    Slowly mix in beaten eggs until well mixed.
    Add 1/4 cup milk to bowl with eggs to clean bowl of all eggs. Mix into mixture. Batter must be very thin.
    Let stand at least an hour before cooking.

    Heat cast iron frying pan (or the lid of the dutch oven) with bacon fat. Set at medium temperature. Use ladle. Pour into heated pan just enough to cover bottom. Spread batter over bottom of pan. Let cook approximately a minute or two then turn over. Cook approximately a minute. Remove from pan.

    The cooking fat of choice in our family was bacon fat, carefully strained into a small snap-top crock my mother kept in the refrigerator. My sister's comment on this is: "Crepes definitely need bacon fat. I tried them one time with butter because I didn't have bacon fat, they were terrible." Though that may be because we are used to the flavor of bacon fat.

    Crepes can be used in many ways. As a breakfast my family prefers serving with lemon and sugar. (Squeeze some lemon over flat pancake and lightly sprinkle with sugar. Roll and then lightly sprinkle with sugar and lemon on top.)

    They can also be lightly spread with jam or jelly, or filled with fruit and rolled then topped with whipped cream for a dessert.

    Served with meat, they can be rolled and spread with gravy.

    They can be filled with cooked ground meat or seafood, rolled and served with an appropriate gravy or sauce.
    Last edited by rdec; 01-04-2013 at 08:21 PM.

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    Cool thread. Thanks for sharing the recipes.

    My ancestors were vikings (some of them). They ate lutefisk. You don't want to eat that.

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    make a thick pancake batter, dip your bread (what ever flavor you like) into the batter and fry like French Toast.

    My Uncle gave me this recipe over 30 years ago.

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    Here is one my mother made many times, years ago. I've made it quite a few times also. It's best in summer when corn is fresh.

    FRIED CORN

    12 ears young, tender, sweet corn
    2 Tblsp. butter
    to cup of cream
    teasp. salt & pepper

    Split the corn kernels lengthwise. Stand the cob on end in a bowl and with a sharp knife slice off the kernels. Gently scrape the cob after removing the kernels.

    Heat butter in a large cast iron skillet or D.O., medium heat, and put in the corn and cream. (Or milk if you have no cream.)

    Fry, stirring constantly so it doesn't burn, about 15 minutes, +/-. Add salt and pepper, turn down heat to medium low, add a bit more cream or milk and let it simmer for about 15 minutes. Continue stirring.

    You can't beat good fresh fried corn made in a cast iron skillet of D.O.

    Enjoy.

    S.M.

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    Here is an outstanding video on how to make great biscuits in your D.O. I've made them several times like this, but Ron in the video, explains it far better than I can, plus he shows you how.

    Ron is a Dutch Oven/Chuck Wagon cook outside the Buffalo Bill Museum in Cody, Wyoming.

    http://www.youtube.com/watch?v=FrTBV...ture=endscreen

    S.M.
    Last edited by Seniorman; 01-06-2013 at 12:58 AM. Reason: Correct typo.

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    when you have left over grits, hot ceral or oatmeal let it chill in a bowl or pan and then slice or form in to patties dust in floor and fry in skillet . serve with syrup, honey,mollases or melted butter..also great lightly buttered and sprinkled with chili powder.

    (its a twist on fried mush , scrapple or pawnhaus or pallenta what ever you want to call it)

    i like it with fried sowbelly, fresh side. chops, ham , bacon,,you get the idea.

    it sure beats throwing out the left overs!!

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    Quote Originally Posted by Winchester View Post
    From my family to yours enjoy!
    We are... Along with my Japaleno & Cheese Cornbread!

    Thanks!

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    Quote Originally Posted by Shnick View Post
    We are... Along with my Japaleno & Cheese Cornbread!

    Thanks!
    Man oh Man!! That cornbread is the bomb!!!!!!!!!!

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    A few days ago I posted "so you want to be a cook give away" There is a lot of information about old ways of cooking, including an old Quaker cook book and the Confederate Army cookbook and some other interesting information on a CD I put together. It includes three things I wrote myself, Cast Iron Care, Sourdough cooking, and Fat Franks Fabulous Flapjack recipe book. I think you would enjoy all of it, but you can't win if you don't enter.

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    Not ancestral but one of ny camping favorites first night in camp.
    Steak frite
    One 8 to 22 ounce ny strip or ribeye or sirloin per person
    Fresh cracked black pepper
    Sea Salt
    2 ounces of brandy
    4 ounces of cream or half & half
    Olive oil
    2 TBS flour
    Cast iron skillet
    Season the meat just with salt to start
    Get your skillet hot
    And 1 tsp olive oil and wirk the sjillet so the oil evenky covers the coojing surface.
    Place the steaks in the skillet
    Cook 3 minutes on the first side then turn
    Season the now cooked side generously with black pepper
    Cook second side 3 minutes then turn snd season the now cooked side generously with pepper
    After 1 minute turn the steaks again and cook 1 minute more on thst side too.
    Remove steaks from pan set on a platter and cover with aluminum foil and allow stesks to redt at least 5 minutes.
    Deglaze the pan with the brandy
    Add 2 TBS of olive oil when hot stir in the flour and make a roux
    Cook roux to a tan color and chosen dairy product and stir until well blended.
    Stir frequently until sauce thickens taste and adjust seasoning
    Pour sauce over steaks on the plate. Serve with fried potatoes

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