Tuesday Taste Tempter 10.2.07
The Messenger each Tuesday will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at email@example.com.
Today’s recipes have been submitted by Carrie J. Gamble Inc. and come from the cookbook “Grandmother’s Cookbook.” It may be purchased for $19.95, with an additional $4.95 for shipping and handling, by visiting www.grandmotherscookbook.com.
6 slices bacon
1 medium onion, finely chopped
2 medium potatoes, peeled and cubed
1 cup water
1 small can stewed tomatoes
2-3 ears fresh corn or 1 package of frozen corn
1/2 teaspoon salt
1 bay leaf
1 teaspoon sugar
1 cup milk
1/2 teaspoon flour
Fry bacon in Dutch oven until crisp. Remove bacon and set aside. Leave 2 tablespoons of the drippings in the pan and sauté onions in that. Add 1/2 tablespoon flour and mix in with onions. Add potatoes and water and cook until potatoes are soft. This takes about 20 minutes.
Add tomatoes and corn and cook about 5 minutes. Add 1 cup milk and spices. Cook until well heated Serve with crumbled bacon sprinkled on top This yields about 5 cups.
1 1/2 cups flour
1 1/2 teaspoons baking powder
4 tablespoons butter
1 cup sugar
rind of 1 orange
1/4 cup milk
1/2 cup orange juice
Cream sugar, butter, egg and orange rind. Sift flour and baking powder. Add flour mixture to creamed mixture and blend.
Add milk and orange juice. Mix well.
Spread dough on a cookie sheet. Make a meringue with 1 beaten egg white and 4 tablespoons sugar. Spread meringue evenly over dough. Sprinkle with coconut flakes. Bake at 350 degrees for 20 minutes. Cool. Slice diagonally to make a diamond shaped cake.
Published in The Messenger on 10.02.07