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BLACK BEAR STROGANOFF
CRANBERRY AND HORSERADISH SAUCE
CRANBERRY SAUSAGE STUFFING
GRANDMA'S APPLE PIE
WILD RICE WITH CHICKEN LIVERS
October 15, 2001
from: Spike's and Jamie's Recipe Collection
Many of these recipes have not yet been added to the recipe web site, so you are getting a
"sneak peak" of future additions. We hope you enjoy these recipes. You will need a still for one of them. Spike's comments
are in [[Brackets]].
Spike the Grate & Jamie the Webmistress
We’ll start off with an interesting recipe, for which I have long searched. I never knew what kind of a dish Haggis is until finally, I
was able to find this one.
HAGGIS > Back to Top <
1 Plastic baking bag
-OR- 1 -Sheep's stomach, thoroughly cleaned
-OR- 1 -large sausage casing
1 Sheep liver, heart , & lights (lungs)
1/2 pound Beef Suet
1 (or 2) Onion, large
1 Tablespoon Salt
1/2 teaspoon (or more) Black pepper -- freshly ground
1/2 teaspoon Cayenne
1/2 teaspoon Allspice
1 pound Oatmeal, old fashioned slow cooking type
1 cup Broth -- in which liver, heart were cooked (up to 1-1/2 cups)
This recipe makes enough to serve 6-10. If you are able to find a sheep's stomach, double the amounts. Rinse and repeat till clean.
If the butcher has not trimmed the heart, liver and lungs, do that first. (Cut the heart open to rinse it so it may cook more quickly.) Put
them in a large pot with 1 to 1/2 cups water, bring to a boil and simmer for about an hour and a half. Let it all cool and keep the broth. Run
the liver and
heart through the meat grinder. Take the lungs (lights) and cut out as much grisly part as you can and run them through a
grinder too. Next put the raw beef suet through the grinder. As you finish grinding each thing, put it in the big pot. Peel, slice and chop
onions and then add them to the meat in the kettle. Add the salt and spices and mix.
Toast or brown oatmeal lightly in heavy bottomed pan on top of the stove. Add to pot and mix thoroughly. Add 1 to 1/2 cup broth left from
boiling the meat. Check if it sticks together when you grab a handful of the mixture. If not, add more broth
so that it holds together. Stuff in plastic baking bag till about 3/4 full. If you are using a sheep stomach, have the smooth side out and
stuff it about 3/4 full and sew up the opening. Wrap in cheesecloth so that when it is cooked, you can handle it. Prick with a skewer (so it
won't explode from the steam). (You may wish to do this occasionally early on when cooking). Fill large pot with
at least 1 gallon of water and bring to a boil. Boil gently for 4 to 5 hours. Serve with neeps (turnips) or clapshot (mashed turnips & potatoes).
CRANBERRY AND HORSERADISH SAUCE > Back to Top <
4 cups cranberries
2 cups water
1-1/2 cups sugar
horseradish to taste
Place the berries in a saucepan and add the water. Add the sugar and continue
cooking fifteen minutes. Let cool and add the horseradish. Mold, if desired, and
chill. Serve with game, poultry, or meat.
Makes about 3 cups.
WILD RICE WITH CHICKEN LIVERS > Back to Top <
6 ounces wild rice
2 cups chicken broth
1/2 cup butter
3 onions, finely chopped
1 clove garlic, finely chopped
1/4 pound mushrooms, sliced
12 chicken livers (approximately 12 ounces)
3 Tablespoon cognac
salt and freshly ground black pepper to taste
3/4 teaspoon thyme
1/4 teaspoon nutmeg
Prepare the wild rice according to package directions, using the broth for final cooking. Heat the butter in a heavy skillet and sauté the
onions and garlic in it until tender, but not browned. Add the mushrooms and cook three minutes.
Increase the heat, add the livers and brown quickly on all sides. Add the cognac and stir to loosen cooked-on particles. Add the cooked rice
and toss to mix.
Reheat the mixture and season with salt, pepper, and nutmeg.
Serves 6 to 8.
Note: the wild rice and chicken liver mixture may be served as a separate vegetable, as a base for squab, poultry, or game, or as a
SERBIAN TORTE > Back to Top <
10 eggs, separated
1-3/4 cups sugar (divided use)
1/4 cup zwieback crumbs or dry bread crumbs
1 teaspoon grated lemon rind
1/4 cup lemon juice
1/2 pound blanched almonds, very finely ground
3 ounces unsweetened chocolate, melted
1/2 pound soft butter
1/4 cup sliced toasted almonds
Preheat the oven to 350°F. Beat the egg whites until stiff and gradually beat in one cup of the sugar. Fold in the crumbs, lemon rind,
and lemon juice.Fold in the ground almonds and divide the mixture among four greased
nine-inch layer pans, lined on the bottom with parchment paper or unglazed brown
paper. Bake fifteen to twenty minutes, or until layers are faintly browned. Cool on a rack.
Beat the egg yolks lightly. Place the yolks and the remaining sugar in the top of a double boiler and cook over hot water until sugar dissolves and
mixture thickens. Do not allow mixture to boil; it will curdle.
Remove from the hot water, beat in the chocolate and gradually beat in the butter. Refrigerate until mixture is spreading consistency. Use to
fill and frost the layers. Garnish with the sliced almonds. Refrigerate until firm.
CRANBERRY SAUSAGE STUFFING > Back to Top <
1 pound (four cups) cranberries
1 cup water
1-1/2 cups sugar
1 pound sausage meat, cooked until browned with drippings reserved
8 to 9 cups coarsely crumbled corn bread
1 cup diced celery
1 small onion, chopped
1/2 cup diced green pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 Tablespoon chopped parsley
1 unpeeled small red apple, cored and chopped
Place the cranberries, water and sugar in a saucepan and cook until cranberries are tender; about ten minutes. Drain off excess juice.
Combine the drained berries, sausage, drippings and remaining ingredients. Use to stuff turkey or capons. Or place the stuffing in a
casserole and bake one hour in a preheated 325°F oven.
Yield: As stuffing, enough for one 12-pound turkey or two 5-pound capons; as casserole, about three quarts.
BLACK BEAR STROGANOFF > Back to Top <
4 pounds black bear meat, cut into cubes
1 bottle dry red wine (3-1/3 cups)
3 whole cloves
1 bay leaf
3 ribs celery, chopped
1 clove garlic, crushed
1/2 cup flour
1/2 cup bacon drippings or oil
4 onions, sliced
6 Tablespoon butter (divided use)
4 cups beef broth or buffalo broth
salt and freshly ground black pepper to taste
1 pound mushrooms, sliced
4 cups sour cream
Place the bear meat in a ceramic bowl and pour the wine over the meat. Add the cloves, bay leaf, celery, and garlic. Let marinate in a cool
place three days.
Drain the meat and pat dry. Pound each cube flat. Dredge meat pieces in the flour and brown, a few at a time, in the bacon drippings or oil.
Transfer meat as it is browned to a large casserole.
Sauté the onions in three Tablespoons of the butter and add to the casserole. Add the broth, salt, and pepper, and simmer covered, until meat is
tender, about one hour.
Sauté the mushrooms in the remaining butter. Add to the meat. Warm the sour
cream; mix in a little hot broth; then stir into the bulk of the meat mixture.
Reheat, but do not boil.
VINARTERTA > Back to Top <
1 cup butter
1 cup sugar
1 teaspoon vanilla
4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
2 pounds. prunes
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
To prepare layers, cream the butter and sugar together until very light and fluffy.
Beat in the eggs, one at a time. Beat in the vanilla. Sift together the flour, baking powder and salt, and add alternately with the milk to
the butter, mixing at low speed on an electric mixer or stirring with a wooden spoon. Dough will be soft.
Turn dough out onto a piece of wax paper, wrap, and chill several hours until firm enough to roll. This step may be hastened if the package is
put into the freezer, but care must be taken that the dough does not freeze.
While dough is chilling, prepare filling. Cook the prunes in water to cover for about 20 minutes, or until tender. Drain prunes, reserving
1/4 cup of the liquid. Cool. Pit the prunes and place fruit and reserved juice in the container of an electric blender or pass through a
good chopper. Add the sugar and salt to prunes in blender and blend until smooth or stir into ground fruit. Transfer the prune mixture to a
saucepan and heat, stirring, until hot. Cool. Add the vanilla. Preheat oven to 350°F.
Divide the chilled dough into eight equal portions. Leave the remainder of dough in the refrigerator and roll out one portion at a time on a
lightly floured pastry cloth into a circle about 1/8 in thick and 8 to 9 inches in diameter. A flan ring makes a good cutter. Place round on a
baking sheet and bake for 10 minutes, or until lightly browned at the edges. Cool on a rack.
Repeat with the remaining dough portions. Scraps collected and chilled will produce two more rounds, giving a total of ten layers. When layers
and filling are cool, put filling between the layers, pressing down on each layer lightly with palm of hand. Wrap cake in waxed paper or cloth
and allow to mellow for several hours. Note: this cake freezes well.
GRANDMA'S APPLE PIE > Back to Top <
6 Cups Apples (Idared, Golden Delicious, Jonathan, Granny Smith), peeled and sliced
1 Tablespoon Fresh lemon juice
1/2 cup Sugar
1/2 cup Brown sugar, firmly packed
2 Tablespoon All-purpose flour
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
2 Tablespoon Butter
Pastry for double-crust 9-inch pie
Preheat oven to 450°F.
Combine apples and lemon juice in mixing bowl. Combine sugar, brown sugar, flour, cinnamon and nutmeg; mix well. Pour sugar mixture over
apples, and stir to coat. Spoon filling into pastry-lined 9-inch pie pan. Dot with butter.
Transfer top pastry to top of pie, trimming off excess. Fold edges under to seal, and flute rim. Cut slits, decorative or not, into top pastry
for steam to escape.
Bake in preheated 450°F oven for 15 minutes. Reduce heat to 350°F, and bake for 45 minutes.
 I don’t know why recipes that were “Granny’s” or “Grandma’s” seem to
be better than other recipes. The fact that one is older does not really mean she is a good cook. Practice doesn’t necessarily make
perfect. My grandmother was a terrible cook. If she wanted a pie, she would go across the street and buy one. I also doubt that the use of a
wood stove would tend to make the food taste better. Getting lung cancer from all that smoke cannot be justified by the thought that the
food cooked in or on a wood stove is preferable to that which does not taste like mildewy wood or dry leaves.
Same goes for lard – there are those who believe that lard makes a pie crust very flaky and tender. Flaky and tender it may be, but I don’t
like my mouth to feel and taste like I just lubed a locomotive. 
 I also have something to say about pie crust. Almost everybody has a “never-fail” pie crust recipe. They are all different. Most of them
fail. Probably, if the cooks would not handle the dough very much, it would be tender and flaky, and all the recipes, “never-fail” or
ordinary, would be fine. 
So ends my lecture, and this newsletter. See ya next time!
Shalom, from Spike the Grate