Country Cookbook 2014.Eng.Pdf.TATtooD66

Country Cookbook (index added) by TATtooD66

Note: This file replaces the original ones I had posted last year. That was in four separate parts. ALL of the recipes remain the same I have just combined the original four parts and added 4 additional text documents that list each recipe in each of the four parts.

Format: .Pdf and .txt
Language: English
Pages: 6-121
Publisher: Never formally published
ISBN: None
Size: 16.5 Mb total of all parts, (including index files)


Just a collection of yummy recipes that have been scanned and merged into PDF files. Very simple nothing flashy, and has no index page (as of yet). I may update it at some point. I just love to cook, and love to share and trade recipes too.

A collection of country style recipes collected through the years. Originally, some of the recipes were hand typed on an old typewriter adding to the books character and proof of their age. I don't know much about the authors or the actual origins of the recipes as they were found in a 3 ring binder with no information as to proof of origin. The pages were scanned by me TATtooD66 and then digital .pdfs were created for ease of access in todays fast paced world.

Sharing just for fun and to put something "original" out there for all to enjoy!

Some of the recipes in this book (found in Part 1 and 2) include:

Part 1

Cinnamon Rolls
Confectioners Frosting
Quick Coffee Cake
Cinnamon Nut Topping
Pineapple Topping
Orange Bubble Coffee Cake
Bubble Bread Breakfast Treat
Helpful Hints for Making Bread
White Bread
Whole Grain Bread Plus
Cheese Ball Spread
Philly Bells & MANY more...


Part 2

Tuna Potato-Chip Casserole
Viva La Chicken
Apple Crisp
Faye and Fern's Apricot Cobbler
Apple Dumplings
Apricot Squares
Apple Cake
Vanilla Sauce
Apple Dump Cake
Gail's Carrot Cake
Frosting
Double Fudge Cake & MANY more...

Part 3

Trifle
Libby's Famous Pumpkin Pie
Pastry Shells
Chocolate Coconut Crust
Sour Cream Cottage Apple Pie
Apple Pie
Apricot Pie
Fresh Berry Pie
Special Topping
Cream Pie Variations
Lemon Meringue Pie
Meringue
Pecan Pie & Many more...

Part 4

RUMP ROAST
BBQ SPARE RIBS
STUFFED PEPPERS
BEEF STROGANOFF
cURRIED BEEF OR LAMB
SWEEDISH HAM BALLS
SWEET SOUR PORK
HOW TO PREPARE ROAST AND TURKEY
CHILES RELLENOS
MEXICAN REFRIED BEANS
ENCHILADAS
TACO'S & many more...

Example of a RECIPE:

RUMP ROAST (in Part 4)

3-4 lb. Rump Roast (watermelon cut)
1-2 medium size Onions - cut in 1/4'.
3-4 whole Carrots - scraped and cut in 4 or 5 pieces.
2-3 clove. Garlic
Stab holes deep undEr the fat on the roast and stuff 1/2
piece of garlic into the hole. Do this on top, under and
at the ends of your meat.
Sprinkle generously with black pepper, Lawry's Seasoned
Salt, allover and on the ends.
In a heavy dutch oven or other heavy pot, heat some olive
oil, brown on all sides and ends. Don't do this in a
hurry ••• do it over a medium flame.
Have a pan of hot water boiling •••••
After your meat is nice and brown •••add your onions and
carrots. (If you have a trivet or a rack, place your meat on
it before you add the onions and carrots.)
Put about 1 cup of HOT water in and cover. The secret is,
this is not a stew, so you watch and, add a little more hot
water as needed ••••BUT DON'T drown it.
Simmer for about 2 1/2 to 3 hours until meat fall. from
fork. Otherwise nice and tender.
Potatoes may be added near the end of cooking time.
Gravy is made by removing meat, carrots, most of the onion
and potatoes. If you don't think you have enough liquid,
add some milk. Mix about 2 tablespoons of cornstarch with
some water ••••• slowly stir this into your liquid mixture.
Stirring until thick. Season with more pepper, if desired.
Don't overcook your gravy. When thick, turn off fire!