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Marlboro “Fifty From The Trail" recipes inside

Last post Oct 21, 2009 2:46 PM by homesweethome . 6 replies.


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  • Marlboro “Fifty From The Trail" recipes inside

    These recipes are from the Marlboro “Fifty From The Trail” cookbook.

     

    One~Pan Cake

     

    2-1/2 c. AP flour

    1-1/2 c. sugar

    1/2 c. cocoa

    2 t. baking soda

    1/2 t. salt

    2/3 c. vegetable oil

    2 T. cider vinegar

    1 T. vanilla

    2 c. cold coffee or water

    1/3 c. sugar

    1/2 t. cinnamon

     

    Stir together first 5 ingredients in an ungreased 12x8-inch foil baking pan.

    Make 3 wells in the mixture; pour oil in one, vinegar in one and vanilla in one.

    Pour in coffee or water and stir all with a fork until well mixed. Spread into an even layer.

    Combine 1/3 cup sugar and cinnamon; sprinkle half over batter.

    Bake in a 350º oven for 35-40 minutes. Sprinkle remaining cinnamon mixture over hot cake.

    Cool 15 or 20 minutes before cutting. Seal tightly in plastic wrap before serving.

    Makes 6 to 8 servings.

       

    Peach Pepper Jam

     

    3 lbs. ripe peaches (9 med.)

    6 c. sugar, divided

    1 c. finely chopped red bell pepper

    1/3 to 1/2 c. ground or finely chopped red chili peppers

    1 c. cider vinegar

     

    Peel and chop peaches, cutting away any bruised parts. There should be about 6 cups. Sprinkle with 3 cups sugar and let stand several hours or overnight.

    Stir peaches and pour into a large (non-reactive) preserving kettle. Bring to a full boil, reduce heat and cook at a slow steady boil for 15 minutes.

    Add remaining sugar, peppers and vinegar. Bring to a boil, reduce heat and cook at a slow boil for 45 minutes, stirring occasionally. Remove from heat and skim as needed.

    Ladle into sterilized jars. Adjust lids and process in hot water bath by placing jars on rack and lowering into a deep kettle of boiling water. Water should cover jars by at least 2 inches. When water starts boiling again, begin processing for 15 minutes.

    Remove jars using a jar lifter when processing time is over. Cool on rack.

    Makes 7 half pints.

     

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  • Re: Marlboro “Fifty From The Trail" recipes inside

     

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  • Re: Marlboro “Fifty From The Trail" recipes inside

    Coffee Can Bread

     

    1 c. graham or whole wheat flour

    1-1/2 c. AP flour

    1 c. yellow cornmeal

    1 T. baking powder

    1-1/2 t. baking soda

    1/2 t. salt

    1-3/4 c. buttermilk

    3/4 c. molasses

    1 c. raisins and/or chopped walnuts

     

    Combine first 6 ingredients in a mixing bowl.

    Mix buttermilk and molasses; add to dry ingredients and mix well. Stir in raisins and walnuts.

    Pour into 3 well-greased 13-ounce coffee cans, filling 2 inches from top. Bread may also be baked in 2 greased 8-inch loaf pans. Cover cans or loaf pans with aluminum foil.

    Bake at 350º oven 45-60 minutes. Cool slightly before turning out of cans. Package tightly in plastic wrap to travel.

    Makes 3 round or 2 regular loaves.

       

    Fresh Sourdough Biscuits

     

    2 c. AP flour

    1 T. sugar

    1 T. baking powder

    3/4 t. salt

    2 c. Sourdough Starter (see below)*

    2 or 3 T. shortening

     

    Combine first 4 ingredients in a large bowl; add starter; mix to make firm dough. Add water if needed. Cover and let rest 5 minutes.

    Grease a 12-inch Dutch oven or deep iron skillet generously with shortening. Dip fingers into remaining shortening; pinch off dough balls the size of large walnuts and shape them into round balls.

    Place close to each other in greased pan; let rise in a warm place for 15 minutes.

    Bake over coals in a covered Dutch oven or in a 400º oven for 25-30 minutes.

    Makes about 2 dozen.

     

    *Sourdough Starter

    Soften 1 package active dry yeast in 1-quart lukewarm water in a large crock or bowl. Add 2 tablespoons sugar and 4 cups all-purpose flour. Beat to mix. Cover with kitchen towel and place to sour for 2 to 4 days. After mixture has reached desired sourness, keep in refrigerator.

     

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    Chicken Fried Steak

     

    2-1/2 to 3 lbs. round steak

    1 (5-oz) can evaporated milk

    2 T. green Tabasco sauce

    1/2 t. salt

    2 c. AP flour, divided

    2 t. paprika

    3/4 t. garlic powder

    1 t. each, salt and cracked pepper

    Vegetable oil

     

    Trim steak and pound, if needed, to 1/2-inch thick; cut into 6 to 8 pieces.

    Combine milk, Tabasco sauce and salt in bowl.  Measure 1 cup of flour into a bowl. Combine remaining flour, paprika, garlic powder, salt and pepper in another bowl.

    Dip steak into plain flour, into milk mixture, and then into seasoned flour. Set aside until all meat is coated.

    Heat 1 to 2 inches of oil in a heavy fry pan. Fry meat until both sides are golden brown, about 2 minutes per side. Drain on paper towels.

    Serve with *Cream Gravy (see below), mashed potatoes and biscuits.

    Makes 6 to 8 servings.

     

    *Cream Gravy: Pour off all but 6 tablespoons of fat from fry pan; add 6 tablespoons flour into pan (use any leftover seasoned flour) and blend well. Gradually stir in 2-1/2 cups milk. Cook and stir over medium heat until thickened. Season with salt and pepper. Cover steaks with gravy when served.

    Makes 2 cups.

       

    Beef Barley Bake

     

    2 ounces dried mushrooms

    1-1/2 c. warm water

    2 lbs. sirloin, cut into 1-inch cubes

    1 c. chopped onion

    2 T. olive oil

    1/2 lb. fresh mushrooms, sliced

    1-1/2 t. salt

    1/2 t. black pepper

    2 c. beef broth

    1/4 c. lemon juice

    3/4 c. pearl barley

    1/3 c. chopped parsley

     

    Cover dried mushrooms with warm water; let stand 30 minutes. Drain, reserving water. Cut mushrooms into strips.

    Brown meat and onion in olive oil in a large skillet. Add fresh and rehydrated mushrooms; cook 3 minutes. Add salt and pepper. Put into a 2-1/2- or 3-quart casserole or Dutch oven.

    Stir reserved mushroom water, broth and lemon juice into drippings in skillet; bring to a boil. Stir in barley and parsley. Pour over meat. Cover and bake in a 350º oven for 1 hour. Stir, adding broth or water if needed. Cover and bake 20 minutes more.

    Makes 6 servings.

     

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    Porcupine Beef

     

    1 lb. ground beef

    1/2 c. uncooked instant rice

    2 eggs, beaten

    1 (1-1/2 oz.) envelope dry onion or vegetable soup mix

    1/4 c. finely chopped sweet green or jalapeno pepper

    1 (14-1/2 oz.) can stewed tomatoes

    1 (12-oz.) can or bottle of light beer

    2 t. chili powder

     

    Mix together first 5 ingredients. Shape into 6 large balls.

    Combine tomatoes, beer and chili powder in a large skillet or a 3-quart baker. Heat to boiling over medium heat or in a 350º oven.

    Carefully drop meatballs into hot tomato mixture; cover and simmer or bake for 45-55 minutes. Lift out meatballs and if desired, thicken sauce with 3 tablespoons flour mixed with cold water.

    Serve in deep bowls with cornbread or crusty bread.

    Makes 6 servings.

       

    Red Salsa with Baked Chips

     

    Salsa:

    2 to 4 T. finely chopped onion

    2 cloves garlic, minced

    3 large ripe tomatoes

    2 to 4 serrano peppers, minced

    2 to 4 T. minced cilantro

    1 to 2 T. lemon or lime juice

    Salt and pepper

     

    Put chopped onion and garlic into a strainer and pour 2 cups boiling water over them; drain thoroughly; discard water. Cool.

    Peel tomatoes, remove seeds, chop.

    Combine tomatoes with onion, garlic, peppers, cilantro lemon juice, salt and pepper; refrigerate to allow flavors to blend.

    Serve with Baked Chips.

    Makes about 2 cups.

      

    Baked Chips:

    10 to 12 flour tortillas

    Season salt, chili powder, etc.

    Vegetable oil or spray pancoat

    Cinnamon sugar spiked with chili powder

     

    Cut tortillas into 8 wedges. Brush a shallow baking pan with oil or spray it with pancoat. Arrange tortillas in a single layer on pan. Brush them lightly with oil. Sprinkle with desired seasoning. Bake in a 325º oven until crisp and lightly browned.

    Makes 80 to 96 chips.

     

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  • Re: Marlboro “Fifty From The Trail" recipes inside

    Five Bean Chili

     

    5 kinds of dried beans (pinto, cranberry, garbanzo, kidney and navy beans e. g), 1/2 lb. each

    1-1/2 lbs. lean ground beef

    1 large onion, chopped

    2 T. olive oil

    2 cloves garlic, finely chopped

    2 jalapeno peppers, seeded and finely chopped

    2 t. cider vinegar

    1 (15-oz.) can tomato sauce

    1 (14-1/2 oz.) can tomatoes, cut up

    1 c. bean liquid

    1 to 2 T. chili powder

    2 t. ground cumin

    2 t. dried oregano

    1 t. salt

    1/2 c. honey

     

    Pick through beans and soak in cold water overnight, keeping refrigerated. Simmer in the soaking water until tender, 1 to 2 hours. Drain, reserving cooking liquid. Set aside.

    Cook beef in a large fry pan or chili pot until browned; remove from pan. Add onion and olive oil to pot; cook, stirring occasionally, until onion is golden brown. Add garlic, jalapeno peppers and vinegar; cook 1 minute. Add meat, tomato sauce, tomatoes and 1 cup bean liquid; stir to mix. Add chili powder, cumin, oregano and salt; stir in honey.

    Pit one-quarter of drained cooked beans in a 3-quart bean pot or baking dish; pour  0ne-quarter of meat mixture over top; repeat, ending with meat sauce.

    Bake in a 350º oven for 2 to 2-1/2 hours.

    Makes 8 to 10 servings.

        

    Outfitters Stew

     

    3 lbs. lean pork, cut into 1-inch cubes

    1 lemon

    3 each, onion, and garlic cloves, sliced, divided

    1/3 c. chopped cilantro or parsley, divided

    1 t. cumin or caraway seed

    1 bay leaf

    1 (12-oz.) can beer

    1/2 c. AP flour

    2 t. salt

    2 or 3 t. paprika

    1/4 t. cayenne pepper

    2 T. each, vegetable oil and wine vinegar

    2 c. chicken broth or water

    1 T. brown sugar

     

    Put pork into a large plastic bag or container. Wash lemon, shred peel and squeeze juice; set aside. Add onions, 2 garlic cloves, 1/4 cup cilantro, cumin seed and bay leaf to pork. Pour beer and lemon juice over all; seal bag or cover. Refrigerate overnight. Combine remaining garlic, cilantro and lemon peel; refrigerate.

    Remove pork from marinade, reserving marinade. Mix flour, salt, paprika and cayenne pepper; roll pork cubes in mixture. Heat oil in a large Dutch oven or skillet; add pork cubes and cook until browned.

    Lift onions out of marinade and add meat. Cook, stirring occasionally, until onions are lightly browned. Add reserved marinade, vinegar, broth and brown sugar. Simmer until meat is tender, about 1-1/4 hours.

    To serve, sprinkle stew with reserved cilantro and garlic mixture.

    Makes 6 to 8 servings.

     

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  • Re: Marlboro “Fifty From The Trail" recipes inside

    Beef & Beer Stew

     

    1/3 c. finely chopped salt pork or bacon

    2-1/2 to 3 lbs beef stew meat

    3 large onions

    3 T. paprika

    1 T. salt

    1 t. ground nutmeg

    1 t. dried marjoram

    2 (12-oz.) cans beer

    1 c. water

    1 (6-oz.) can tomato paste

    1 T. Worcestershire sauce

    4 large potatoes, cubed

    6 carrots or parsnips, thickly sliced

     

    Cook salt pork in a large stewpot until rendered. Add meat; cook and stir over medium-high heat until lightly browned. Remove meat. Reduce heat to medium; add onions and cook until tender. Return meat to pot and add seasonings, beer, water, tomato paste and Worcestershire sauce; stir to mix. Cover and simmer until beef is tender, about 1-1/2 hours.

    Add prepared vegetables; cover and simmer until vegetables are cooked, about 45 minutes.

    Makes 8 to 10 servings.

      

     

    Big OL’ Mess

     

    1 lb. smoked sausage, cut into chunks

    3 jalapeno peppers, sliced

    1 green pepper, cut into bite-size chunks

    1 sweet onion, cut into bite-size chunks

    1 foil cooking bag

    1/4 c. Tabasco sauce

    1 (10-oz.) jar sweet-and-sour-sauce

     

    Place first 4 ingredients in foil bag.

    Mix Tabasco sauce and sweet-and-sour-sauce in a small bowl and pour over the mixture in foil bag; seal edge tightly.

    Place foil bag on grill; cook for about 45 minutes, turning every 15 minutes. Slit open and serve right out of the bag.

    Makes 6 to 8 appetizer servings or 4 main course servings.

     

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