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Polly’s Kitchen: A Collection of Favorite Recipes

Polly’s Kitchen: A Collection of Favorite Recipes

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Polly’s Kitchen: A Collection of Favorite Recipes

Panjangnya:
200 pages
1 hour
Penerbit:
Dirilis:
Jun 30, 2015
ISBN:
9781310330537
Format:
Buku

Deskripsi

Calling on over 40 years of experience in the kitchen, Stanly County, NC, native Polly Little has self-published her first eBook, Polly's Kitchen: A Collection of Favorite Recipes. The cookbook features over 130 time-tested and delicious recipes for southern comfort staple foods such as pound cake and country fried chicken. The cookbook was a long-time goal and labor of love for the Stanfield, NC, author, who began working in earnest on the cookbook after retiring from her full-time job in 2004. The finished product includes receipts from many family members and friends.

Penerbit:
Dirilis:
Jun 30, 2015
ISBN:
9781310330537
Format:
Buku

Tentang penulis

Calling on over 40 years of experience in the kitchen, Stanly County, NC, native Polly Little has self-published her first eBook, Polly's Kitchen: A Collection of Favorite Recipes. The cookbook features over 130 time-tested and delicious recipes for southern comfort staple foods such as pound cake and country fried chicken. The cookbook was a long-time goal and labor of love for the Stanfield, NC, author, who began working in earnest on the cookbook after retiring from her full-time job in 2004. The finished product includes receipts from many family members and friends.

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Polly’s Kitchen - Polly Little

Polly’s Kitchen:

A Collection of Favorite Recipes

Polly Little

Smashwords Edition

Copyright 2015 Polly Little

Smashwords Edition, License Notes

This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your enjoyment only, then please return to Smashwords.com or your favorite retailer and purchase your own copy. Thank you for respecting the hard work of this author.

This book is available in print at most online retailers.

Table of Contents

Chapter 1: Beverages

Chapter 2: Appetizers and Relishes

Chapter 3: Breads

Chapter 4: Soups and Salads

Chapter 5: Meats, Vegetables and Casseroles

Chapter 6: Desserts

Chapter 7: Home Canning

Dedication

Acknowledgements

About the Author

On the Cover:

Favorite Lemon Pound Cake

Dedication

This cookbook is dedicated to:

Bertha Hathcock

My mother, Bertha Hathcock, lived to be 83-years-old. She was a wonderful country cook and loved to prepare meals to share with her family and friends. It always amazed me how she could have a full meal ready and on the table within 30 minutes. One of my favorite meals of hers was country style chicken with creamed potatoes and homemade biscuits. She made her biscuits with buttermilk and they would melt in your mouth. Mother taught me a lot about cooking, as I only knew how to make grilled cheese sandwiches and oatmeal cookies when I got married at age 17. She was loved!

Mary Little

My mother-in-law, Mary Little, is 95-years-old and still going strong. She is a wonderful cook and loves to prepare meals for her family and friends. Mamaw, as we call her, still lives alone and loves working in her flowers and vegetable garden. She loves trying new recipes. She is a wonderful and loving person.

Acknowledgements

Thanks to all my family and friends who shared their recipes for this book.

A special thanks to my niece, Debbie Smith, for her contributions of recipes and help.

I especially want to thank my son, Mark Little, for all of his help in the layout, design, and promotion of this book.

Polly Little

Stanfield, NC

http://www.smashwords.com/profile/view/PollyLittle

Chapter 1: Beverages

Best Party Punch

4 pkg. Lemon Jell-O

3 cups Sugar

2 large cans Pineapple Juice

1 (6 oz) can Frozen Orange Juice

1 (6 oz) can Frozen Lemonade

1 to 2 bottles Almond Extract

1 gal Water

1 64 oz Ginger Ale

Combine all ingredients except ginger ale and mix well. Freezes well. Add ginger ale when ready to serve. Makes 2 gallons. May use different flavors of Jell-O for different colors of punch.

Cheerwine Punch

1 32 oz Cheerwine Drink (Regular or Diet)

1 large can Pineapple Juice

1 64 oz bottle Ginger Ale

Mix first 2 ingredients. Add 1/2 to 1 bottle of ginger ale (to taste) when ready to serve.

Christmas Punch

1 (64 oz) bottle Cheerwine

1 large can Pineapple Juice

1 small bottle White Wine

Mix all together and chill

Debbie’s Punch

1 large can Pineapple Juice

2 liter Ginger Ale

1/2 gallon Pineapple Sherbet

Mix juice and ginger ale. Spoon sherbet on top when juice mixture in in punch bowl. Stir gently,

Evergreen Punch

2 pks. Lime Kool-Ade

1 qt Ginger Ale

1 (46 oz) can Pineapple Juice

2 cups Sugar

2 qts. Water

Dissolve sugar in water, add Kool-Ade and pineapple juice. When ready to serve add ginger ale. Can be made and frozen ahead of time. Remove from the freezer 3 hrs. before time to serve.

Kool-Ade Punch #1

2 quarts Water

2 cups Sugar

2 pkg. Kool Aid (any flavor)

1 large can Pineapple Juice

1 qt. Ginger Ale

Stir sugar and water until sugar dissolves. Add Kool-Ade and pineapple juice. Mix well. Add ginger ale just before serving,

Kool-Ade Punch #2

1 pkg. Lemon/Lime Kool-Ade

2 qts. Water

1 cup Sugar

1 large can Pineapple Juice

1 qt Ginger ale

Combine all ingredients and mix well. Makes 1 gallon

Party Punch

2 cups Strong Tea

4 cups chilled Pineapple Juice

2 (6 oz) cans Frozen Orange Juice

1/4 cup Lemon Juice (const.)

1 (28 oz) Club Soda

1 pt Strawberry Ice Cream

Red Cake Coloring

Mix all ingredients well.

Pink Punch

2 cups Boiling Water

2 pkg. Fruit Flavored Jell-O (strawberry, cherry, raspberry)

6 cups Cold Water

1 or 2 cups Sugar

1 (46 oz) can Pineapple Juice

1 can Frozen Orange Juice

1 can frozen Lime or Lemonade

1 qt Ginger Ale

Add boiling water to Jell-O. When gelatin is dissolve add cold water, fruit juices and sugar. Chill. When ready to serve add ginger ale. You may add strawberries, lemon or orange slices to garnish.

Punch #1

2 pkg. Kool-Ade (any flavor)

1 Ginger Ale

2 large cans Pineapple Juice

2 cups Sugar

2 qts. Water

Mix all and chill before serving.

Punch #2

1 pint Grape Juice

2 cups canned Pineapple Juice

3 cups Ginger Ale

Mix juice and chill. Add ginger ale when ready to serve.

Red Satin Punch

1 qt. Apple Juice

64 oz bottle 7-up

2 pts. Cranberry juice cocktail

Fill two trays with 7-up and freeze until firm. Mix together apple juice and cranberry cocktail. Just before serving time, add the remaining 7-up. Pour into punch bowl over frozen 7-up.

Punch #3

3 Tbsp. Tea Leaves

4 cups Boiling Water

1 ½ or 2 cups Sugar

1 ½ cups Boiling Water

8 whole Cloves

6 Oranges or 1 can Concentrate

6 Lemons or 1 can Concentrate

1 46 oz. can Pineapple Juice

1 tsp. Almond Extract

3 quarts Ice Water or Ginger-Ale

1 bottle Maraschino Cherry Juice

Steep tea in 4 cups boiling water for 5 minutes. Strain and cool. Make a syrup by boiling water, sugar, cloves, 1 orange, 1 lemon peel for 5 minutes and cool. When cool, combine tea, syrup and other ingredients except chilled water or ginger-ale. Allow to stand 1 hour or until ready to serve. Add chilled water or ginger-ale and chipped ice.

Hot Cocoa Mix

1 box Non-Fat Dry Milk

1 (8 oz) box Nestle Quik Chocolate Mix

1 (3 oz) jar Instant Cream

2/3 cup Powdered Sugar

Mix well. Use 1/3 cup of mix to one cup hot water.

Hot Spiced Tea

4 quarts Water

1 tsp. Whole Cloves

1 stick Cinnamon

1/3 cup Tea or 15 Tea Bags

1 ¼ cups Sugar

1 cup Orange Juice

Add spices to water. Bring water to full boil. Remove from heat and add tea immediately. Brew 4 minutes. Strain. Add sugar, stir until dissolved. Add fruit juices. To reheat for serving, place over low heat. Do not boil. Serve 25 to 30

Instant Russian Tea #1

2 cups Tang

2 1/2 cups Sugar

1/2 cup Instant Tea

1 pkg. Lemonade Mix

1 tsp. Ground Cloves

2 tsp. Cinnamon

Mix well and store in air-tight jar. Use 3 tsp. per cup of water

Instant Russian Tea #2

2 cups Tang

1/2 cup Instant Tea (lemon favor)

1 1/2 cups Sugar

1 tsp. Cinnamon

1/2 tsp. Cloves

Mix all together and store in air-tight jar. Use 2 tsp. per cup of hot water.

Russian Tea

1 large can Pineapple Juice

1 large can Orange Juice

1 qt Strong Tea (very sweet)

Spices to taste (Cinnamon, Allspice, Gloves)

Mix well and refrigerate. May serve hot or cold.

(Good to drink hot when you have a cold)

Hot Cocoa

1/4 cup cocoa or 1 1/2 Squares Chocolate

2 cups Boiling Water

1 tsp. Vanilla

1/4 cup Sugar

1/4 tsp. Salt

2 cups Evaporated Milk

Mix cocoa, sugar and salt together. Stir in slowly to boiling water and boil 5 minutes, stirring constantly. Add milk and heat thoroughly. Add vanilla. Beat 1 minute with rotary beater. Serve at once. Make 6 cups.

Return to Table of Contents

Chapter 2: Appetizers and Relishes

Appetizer Meatballs

2 lb Lean Ground Beef

2 Eggs (lightly beaten)

4 oz shredded Mozzarella Cheese

½ cup Dry Bread Crumbs

¼ cup finely Chopped Onion

2 Tbsp. grated Parmesan Cheese

1 Tbsp. Ketchup

2

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