Meta Recipes for the Week

Random Meta recipes I made this week:

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Great texture and flavor from the cornmeal.  I’m never buying a mix again with Meta’s arsenal of tasty cakes.

39 Cornmeal Griddle Cakes

1 1/2 cups all-purpose flour

1/4 cup yellow cornmeal

3 tsp baking pwder

1 tsp salt

2 TBSP sugar

1 egg

1 cup milk

1 cup water

1/4 cup melted shortening

Sift flour, measure, and resift with all dry ingredients.  Beat egg, add milk and water, and pour all at once into dry ingredients.  Beat with egg beater until smooth.  Stir in melted shortening.  Bake on moderately hot griddle, very lightly greased, until golden brown on under side and dry-looking on top; then turn and bake until other side is brown.  Makes about 2 dozen 4-inch cakes.


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Is this really a recipe?  Perhaps not, but it was a tasty way to use up the last of the cottage cheese.

788 Cottage Cheese and Chives

Select fresh green spears of chives; wash and shake off moisture.  Hold spears together and cut up small with kitchen shears.  Add to cottage cheese in the proportion of about 2 teaspoons to 1 lb. cheese.  Mix thoroughly and let stand in refrigerator at least half and hour before serving.  Serve on lettuce, with French Dressing (841), if desired. 4 to 5 servings.


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If you look closely, there’s a bit missing from this scone.  They went pretty fast.  I’ve haven’t had much success in the scone department previously, but these turned out really well except for a bit of burning along the edges due to the milk/yolk mixture dripping on the pan.  I’d recommend a light hand with it.  I did substitute dried cherries for the currants and candied cherries since that’s what I had on hand.

Scones

1 3/4 cups all-purpose flour

3 tsp baking powder

1 tsp salt

1/4 cup sugar

1/4 cup shortening

1/2 cup dried currants, washed

1/4 cup sliced candied cherries

1/2 cup milk

1 egg yolk beaten with 1 TBSP cream

2 TBSP sugar

1/2 tsp cinnamon

Sift flour, measure, resift 3 times with baking powder, salt and 1/4 cup sugar.  Cut shortening into dry ingredients with pastry blender or 2 knives until mixture resembles coarse corn meal.  Stir in currants and cherries.  Add milk all at once, stir quickly with a fork.  Divide dough into 6 equal portions.  Knead each portion very quickly on a lightly floured board or pastry cloth and pat out into rounds 1/4-inch thick and 5 inches in diameter.  Place on greased baking sheet.  Mark each round with a knife into 4 pie-shaped sections.  Brush tops with yolk and cream mixture.  Sprinkle with the 2 TBSP sugar mixed with cinnamon.  Bake in a hot oven (450 degrees) 15 min.  Serve hot.  6 to 8 servings.  (From The Encyclopedia)


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I liked this so much, I had it two days in a row for lunch.  The toast triangles are my “artistic” touch.

837 Tuna Fish Salad

1 tin tuna fish (7-oz.)

1/2 cup chopped celery

1 TBSP lemon juice

1 1/2 tsp. capers (if desired)

1/4 cup chopped sweet pickles

1/3 cup mayonnaise (843) or boiled salad dressing (840)

Lettuce

Drain tuna and flake.  Add remaining ingredients and toss lightly.  Cover tightly and chill before serving on crisp lettuce.  5 servings.


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I was really hoping some sort of magic kitchen chemistry would clarify the name of the next recipe, but the muffins looked like standard muffins.  The name’s still a mystery, but they were darn tasty, especially with jam.

52 Twin Mountain Muffins

2 cups all-purpose flour

3 3/4 tsp baking powder

1/2 tsp. salt

2 TBSP butter

2 TBSP other shortening

1/4 cup sugar

1 egg, beaten

1 cup milk

Sift flour, measure, and resift twice with baking powder and salt.  Cream butter and shortening and blend in sugar gradually.  Add beaten egg and beat until smooth and fluffy.  Add flour mixture alternately with the milk, beating well after each addition.  Dip into buttered muffin tins, filling about 2/3 full and bake in a moderate oven (375 degrees) for about 25 minutes, or until delicately browned.  Serve hot.  18 small muffins.