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Grand-mom, Granny, and the Doctor, 3 Nurses into old Food Recipes

So, these three women have been a significant factor in my life since I first started dating the one in the middle. The lady on the left was my mother in-law until her passing some years back. The lady on the right was the Rooster and Wife’s first born. The woman in the middle is the lady the Rooster has had to answer to for over 50 years. All 3 ladies became Registered Nurses, one, she’s on the right, has become a Doctor of Nursing Practice over the years. Recently while going through some old family artifacts we found a cookbook from 1935 era belonging to my mother in-law. I will share today with you a much loved baked morsel that dates back to forever in this family. Just today I had a piece from a fresh baked Shoo Fly Pie. I share the How-to make with you now.
Sometime around 1935 this recipe appeared in, and I’m guessing here, “The Wilmington, DE News Journal. The wife’s mother started a cook book back then and I hope from time to time to add some more recipes.
The original family cook book, Circa 1935, the year the happy couple moved from Philadelphia to Wilmington. I can only wonder what grand delicacies were dripped onto the cover over the years.
From that newspaper recipe, this is what was mailed up to Connecticut from Mother to Daughter back in the mid-60’s.

The Nursing Notes for Shoo-Fly Pie

After following the recipe to a “T”, this is our final written word.

Line 2 pie pans with pie crust

Make Crumbs

  1. 3 cups of flour, 1 cup of Brown Sugar, (may use white) a generous 1/2 cups of shortening ( I split 1/2 Lard – 1/2 Butter) Mix with fingers till it resembles fine crumbs. Reserve 1 cup of crumbs to put on top of pie.
2. To the remaining crumbs add one teaspoon of cinnamon and one teaspoon of nutmeg.

3. Dissolve 1/2 teaspoon of Baking Soda in 1/2 teaspoon of Vinegar.

4. Mix together 1 cup of Dark Molasses with 1 cup of boiling water, add dissolved Baking Soda and Vinegar to Molasses mixture.

5. Add all to crumb mix, mix well, pour batter into lined pie pans.

6. Sprinkle the reserved crumbs evenly over the two pies.

7. Bake in 350 deg oven 30-45 minute until tooth pick comes out clear.

Let cool, eat and enjoy!

The finished product. Just so great with a cup of coffee in the morning.
Don’t forget to check on the elderly and for goodness sake, wear your mask.

Semper Fi

the Rooster

Something Fishy

Yesterday we found ourselves at daughter Kathryn’s house for an early dinner of Chili. We also got a free meal the previous night and played some single deck Pinochle. Jeff and the Rooster were partners and we got our butts kicked two games to one. One of our losses was by more than 100 points, 120 is game, ouch!

Image result for pinochle deck
This blog is not about Chili, Pinochle or eating at the daughtersthough, it’s about something fishy. With Jeff off to work in our nations capitol for a few days we extended an invite to Kathryn and granddaughter Abigail & cousin Rachael for dinner tonight. We do that a lot when Jeff’s out of town and traveling.
So, Kathryn asks, “what’s for dinner Granny?” Me wife says, Cod Fish. Kathryn asks why do we put fish after the Cod? “Well, it could be Cod Cakes I say”. We also put fish after, Cat, I mean, would you ask someone to come to your house for cat? We put the fish after Tuna, Sword and Gefilte, don’t we? This led me to realize we put Brazilian & Sea prior to Bass. Should you be eating Drum, it’s color coded, Black or Red? Eldest daughter comes out with some strange thought provoking stuff now and then. Do I have you thinking? Are these prefix and suffix foods?
Tomorrow morning I’m having Bacon Pig with my eggs for breakfast, chicken eggs of course. What are you having for dinner tonight?  Are these prefix and suffix foods I ask?
As long as we have the La carte de vins the girls will be happy, bon appétit.

 

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Baked Cod

 

From the recipe book of https://www.delish.com
Total Time: 0 hours 20 mins
Ingredients:

4 cod filets, about 1-inch thick
Kosher salt
Freshly ground black pepper
4 tbsp. extra-virgin olive oil, plus more for baking dish
1 c. cherry tomatoes
1 lemon, sliced, plus more for garnish
2 garlic cloves, smashed but not peeled
2 sprigs thyme
2 tbsp. freshly chopped parsley, for garnish
Directions

Preheat the oven to 400° and pat cod filets with a paper towel until dry. Season all over with salt and pepper.
In a medium bowl, combine olive oil, cherry tomatoes, lemon slices, garlic, and thyme.
Brush a baking dish with olive oil. Pour tomato-oil mixture into dish, then nestle in cod.
Bake until fish is opaque and flakes easily with a fork, about 15 minutes.
Serve garnished with parsley, more lemon juice, and pan sauce.

elderly couple

Don’t forget to check on the elderly.

Image result for star of david Steelers photo