Download 500 Treasured Country Recipes: Mouthwatering, Time-Honored, by Martha Storey PDF

By Martha Storey

In this scrumptious assortment, Martha Storey stocks her family's and friends' time-tested country-cooking recipes. those uncomplicated, vintage dishes will quick become your personal family's favorites! From apple pancakes and blackberry gingerbread waffles to chowders, sticky buns, puddings, pies, cookies, cole slaw, pot roast, fried fowl, barbecued ribs, filled squash, grilled corn, chutneys, roast beef, and casseroles of each description, you'll hand those heirloom recipes all the way down to your kids and grandchildren. Martha additionally teaches you the basic abilities of the rustic kitchen -- making cheese, yogurt, and butter; curing meats and making sausage; placing up jams, pickles, and tomato sauce; brewing beer; making cider and maple syrup; pulling taffy; making liqueurs; baking bread; making ice cream; and masses more.

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Additional info for 500 Treasured Country Recipes: Mouthwatering, Time-Honored, Tried-and-True, Handed-Down, Soul-Satisfying Dishes

Sample text

Place saucepan over medium heat, whisking until gelatin dissolves. 4. Pour mixture into a spouted bowl or measuring cup, then carefully pour into lime halves. Save any leftover mixture in case you need to top off shots as they set. Refrigerate for 2 hours, or until set. 5. Slice lime halves in half. Refrigerate until serving. If desired, serve with toasted coconut and lime wedges. 3. Add the sugar and whisk until it dissolves. Bring to a light simmer, then remove from heat. Add the vodka. Summer 49 ONAD PINK LEM Is there anything more summery than a glass of pink lemonade?

Hollow each piece out with a melon baller or paring knife. Be careful not to hollow out too much or your gelatin will seep through. 2. Combine water and sugar in a medium saucepan and whisk until combined. Sprinkle in gelatin and let it sit for 1 minute, letting the gelatin activate. Place saucepan over medium heat, whisking until gelatin dissolves. Bring to a light simmer, then remove from heat. 28 Jelly Shots 3. Add ½ cup (48 g) muddled mint leaves to the sugar water. Add the bourbon. 4. Pour mixture into a spouted bowl or measuring cup, then carefully pour it into the hollowed-out cucumbers.

Place saucepan over medium heat, whisking until gelatin dissolves. Bring to a light simmer, then remove from heat. Add the vodka or rum. 36 Jelly Shots 3. Pour mixture into the pan with the caramel sauce. Refrigerate for 2 hours, or until firm. 4. Carefully cut out shots with a shot glass or mini circle-shaped cookie or fondant cutter. Serve with the darker caramel side on top. Refrigerate until serving. If desired, top with additional caramel sauce before serving for a little extra sweetness and color.

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