Cold Dough

by Mrs Marvel

Once again, my lack of knowledge and experience with bread dough requires that my readers contribute to the site and tell me exactly what cold dough is used for. Rolls? Secondly “Fluffo?” That I was able to find was once a competitor to Crisco in the 1950s. It was a yellow colored shortening which claimed to fry foods to a golden yellow, and made up lighter cakes and pie crusts. Finally, you are going to use condensed milk here, or Pet Milk.

My assumption is that you would combine all and let it rise in the refrigerator, then either make rolls or put into a bread pan and bake. Bread afficianados, please chime in!

Cold Dough

8 cups flour

1 1/2 lbs Fluffo

1/2 can milk

1/2 cake yeast (big one)

2 tablespoons sugar

3/4 teas salt

1/2 pt sour cream

6 egg yolds

Bake 350 10-12 min

Zucchini Bread

by Mrs Marvel

There isn’t much better to do with your extra zucchinis than make zucchini bread. It is a delicious treat and a good way to get veggies into your kids. I prefer the zucchini very finely shredded so there are not big hunks.

I find it interesting that this recipe is identified as “mine” and “my recipe” as though the person was making sure this wasn’t confused with “yours” or “hers.” It must have been published in some sort of calendar; a church calendar perhaps? Churches seem to have the best cookbooks, after all.

Zucchini Bread

3 eggs

1 cup brown sugar, packed

1 cup granulated sugar

1 cup oil

2 cups zucchini

1 teaspoon vanilla

3 cups flour

1/2 teas cinnamon

1 teas Baking powder

1 teas soda

1 teas salt

1 cup nuts

Heat oven to 325. Beat eggs until frothy. Stir in sugars, oil, zucchini and vanilla. Combine dry ingredients, stir into zucchini mixture until well mixed. Stir in nuts. Pour into 2 well greased 9x5x3 pans. Bake 1 hour. Cool 10 min in pans, remove. Taken from calendar (my recipe). Two loaves.

Pasta Salad

by Mrs Marvel

Although this isn’t one of Gram’s recipes, this is exactly the type of thing she would do – use a spare piece of paper instead of throwing it away. She was a frugal lady, much as this lady must have been. I sure hope the bank account was closed at some point! I love the shorthand too. It’s the way I think sometimes. You could easily customize this to your own liking, adding red onion or pepper, swapping out the broccoli for chopped green beans, etc.

Pasta Salad

1 8 oz Ital dressing

1 cup broccoli

3/4 cup ripe olives

3/4 cup cherry tom halves

4 oz fettuccine noodles cooked

1/4 c Parmes cheese grated

1/4 c bacon bits

Marinate B, olives and tom in dress 3 hrs, combine with other ingre, serve.

Patato Pancakes

by Mrs Marvel

Maybe it’s just the sloppy handwriting, but I always love it when recipe names are somewhat vernacular and homely, as this one appears. Patato Pancakes, heh. My mother made potato pancakes a couple times when we were kids, from mashed potatoes and we topped them with applesauce (a more German way to eat them). Depending on what part of the world you come from, your potato pancakes could be drastically different! Predominately found in the Eastern European countries and into Russia, potato pancakes are a frequent side dish, though sometimes they are the main dish. They are the national food of Belarus, and in many countries can be found being sold by street vendors much as we find churros here in America. It also must be noted that the Jewish latke is a Hanukkah tradition, though latkes can be made with other vegetables and legumes instead of potatoes.

They almost always made with shredded potato and onion, fried in oil and topped with something – sweet like applesauce and cinnamon or savory like sour cream. Whether you call them deruny, levivot, Reibekuchen or Kartoffelpuffer, potato pancakes are a tasty accompaniment to goulash, sausage and sauerkraut, or applesauce and cinnamon.

Patato Pancakes

3 patatoes

salt

flour – about 1 cup

egg

baking powder

Spinach Balls

by Mrs Marvel

Somehow the name “spinach balls” just doesn’t sound very appetizing to me, but when I read the recipe I can tell right away that if I found these on an hors d’oeuvres tray passed by some snooty waiter, I’d take one or three. I’m now opening the floor to suggestions for a new name for the aforementioned balls of spinach. Perhaps boule d’épinards? Which of course is just the French translation of spinach balls, but it sounds so much more Continental, don’t you think?

Spinach Balls

2 boxes chopped spinach, cooked and drained squeeze

1 small chopped onion

4 beaten eggs

3/4 cups marg

1/2 tsp garlic

1/2 tsp salt

1/2 thyme

1/2 cup Parmesan cheese

2 cups Herb Pepperidge Farm stuffing mix

Mix all together, put in refrigerator for about 1 hour, roll into balls & freeze. Bake 15 min 350