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Sour Dough Silver Dollar Hotcakes (Farm Journal Cookbook)

Servings: 30 1 c Starter
2 c Flour
2 c Milk
1 t Salt
2 t Baking soda
2 Eggs
3 T Shortening,melted, or oil
2 T Sugar
About 12 hours before breakfast, mix starter, flour, milk, and
salt. Cover and let stand. Just before frying, remove 1 c batter to
replenish starter. To remaining batter add baking soda, eggs,
shortening or oil, and sugar. Mix well Spoon batter on griddle
about 2 inches in diameter. makes about 30

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Boeuf Bourguignon I

2 tb Salad or peanut oil
2 lg Slices fatback
1 1/2 c Carrots; diced
2 lb Rump roast, cut into 1/4-in
-slices 2 md Onions
1 Cl Garlic; minced fine
2 Shallots; finely chopped
1/2 lb Mushrooms; chopped
1/2 Bottle Burgundy wine
1/3 c Cognac
Salt; to taste Freshly ground black pepper -to taste Recipe by:
The New York Times Cookbook 1. Pour the oil into the bottom of a
two-quart flameproof casserole
and add one slice of the fatback. 2. Add the diced carrots and
cover them with a single layer of
one-third of the sliced beef. Sprinkle with salt and pepper. 3.
Sprinkle the meat with half the onions, garlic, shallots and
mushrooms. 4. Cover with a layer of half the remaining beef and
sprinkle with
more salt and pepper. 5. Add the remaining onions, garlic,
shallots and mushrooms and cover
with a final layer of the remaining beef. Top with the second
slice of fatback. 6. Pour the burgundy and cognac over all.
7. Season with additional salt and pepper.
8. Place the casserole over high heat and, when it begins to
simmer,
cover and lower the heat. Cook 3 1/2 hours. While the casserole
is cooking the liquid should barely bubble.

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Vermont Pumpkin Walnut Cheesecake

1 pk (6 ounces) zwieback
-crackers, crushed (1 1/2 -cups) 1/2 c Granulated sugar
6 tb Butter, melted
3 pk (8 ounces each) cream
-cheese, softened 3/4 c Granulated sugar
3/4 c Firmly packed light brown
-sugar 5 Eggs
1 cn (16 ounces) pumpkin
1 3/4 ts Pumpkin pie spice
1/4 c Heavy cream
Walnut Topping (recipe -follows) 1. Blend zwieback crumbs, the
1/4 cup sugar and the butter in a medium-size
bowl. Press firmly over bottom and up side of a lightly buttered
9-inch spring-form pan. Chill 2. Beat cream cheese in a large bowl
with electric mixer at medium speed until smooth. Add sugars
gradually, beating until well mixed. Beat in eggs one at a time,
until mixture is light and fluffy. Beat in pumpkin, pumpkin pie
spice and heavy cream at low speed. Pour into prepared pan. 3. Bake
in a slow oven(325 degrees F.) for 1 hour and 35 minutes. Remove
cake from oven; sprinkle with Walnut Topping; bake an additional 10
minutes. Cool cake on wire rack; refrigerate for several hours, or
overnight. Garnish with whipped cream and pecans, if you wish.
WALNUT TOPPING: Combine 6 tablespoons softened butter with 1 cup
firmly packed light brown sugar in a small bowl: mix well until
crumbly. Blend in 1 cup coarsely chopped walnuts.
Makes 16 servings. Recipe From: Family Circle (date
unknown)