84 Slices
Medium 9781574410761

Ices,Ice Cream, and Frozen Desserts

Patty Vineyard MacDonald University of North Texas Press PDF

326

The Best From Helen Corbitt’s Kitchens

These recipes I used a great deal in New York and at the University Tea

House in Austin. In testing them . . . everyone who tasted was too enthusiastic for their waistlines.

FRENCH VANILLA ICE CREAM

Makes 1 quart

½ cup sugar

4 egg yolks

2 cups scalded milk

2 cups whipping cream

¼ teaspoon salt

2 teaspoons vanilla

Mix the sugar with the egg yolks and beat until thick. Pour in the scalded milk slowly, beating with a wire whisk. Boil until slightly thickened. Cool and strain; add cream, salt and vanilla. Freeze.

Variations can be added to 1 recipe of cooled French Vanilla Ice

Cream before it is frozen:

GINGER ICE CREAM: Add ½ cup minced crystallized ginger.

PEANUT BRITTLE ICE CREAM: Omit sugar and add ½ pound of peanut brittle rolled out into crumbs.

CAROB ICE CREAM: Add ⅓ cup carob powder.

EGGNOG ICE CREAM: Heat and ignite 2 tablespoons brandy or bourbon before adding; sprinkle nutmeg over the surface.

GRAPENUT ICE CREAM: Add ¼ cup Grape-Nuts [cereal] and substitute almond extract for vanilla.

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Medium 9781574412185

Cómo planear una fiesta con anticipación

Kris Rudolph University of North Texas Press PDF
Medium 9781574410761

Poultry and Stuffings

Patty Vineyard MacDonald University of North Texas Press PDF

128

The Best From Helen Corbitt’s Kitchens

To cook a chicken (or turkey) to use either for fricasseeing or for salads, creaming, and such, you must remember to cook at low heat. A good rule to follow for:

SIMMERING A CHICKEN

1

1

1

1

1

1

1

4½- to 5-pound fowl, whole or cut up quart hot water piece celery slice of onion sprig of parsley whole carrot tablespoon salt

Clean the fowl and place in a kettle; add the hot water and other ingredients, bring to boiling point, cover tightly and let simmer over low heat until tender, about 1 ½ to 2½ hours, depending on the age of the fowl. Anyhow, cook it until it is tender, and all the time at low heat; turning up the gas won’t help. Let the meat of the chicken cool in the liquid. And when you remove the bird, use the stock left (you should have at least 2 cups) for Fricassee or for soup.

Fricassee Sauce for chicken is so easy; why do so many people try to make it difficult?

FRICASSEE SAUCE

For 4

3 tablespoons butter

4 tablespoons flour

2 cups chicken stock

½ cup cream (you may omit and use ½ cup more of the chicken stock)

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Medium 9781574416282

Stories and Recipes from the Trans-Pecos Mountains and Basins

Frances B. Vick (Editor) University of North Texas Press PDF

Stories and

Recipes from the Trans-Pecos

Mountains and

Basins*

With as little as eight inches of annual rainfall, long hot summers, and usually cloudless skies to encourage evaporation, this 18-million-acre area produces only drought-resistant vegetation without irrigation.

Grass is usually short and sparse.

The principal vegetation consists of lechuguilla, ocotillo, yucca, cenizo, prickly pear, and other arid land plants. In the more arid areas gyp and chino grama, and tobosagrass prevail. There is some mesquite. The vegetation includes creosote-tarbush, desert shrub, grama grassland, yucca and juniper savannahs, pine oak forest, and saline flats.

The mountains are 3,000 to 8,749 feet in elevation and support piñon pine, juniper, and some ponderosa pine and other forest vegetation on a few of the higher slopes. The grass on the higher mountain slopes includes many southwestern and Rocky Mountain

*Stephan L. Hatch, Texas Almanac, 2014–2015, Elizabeth Cruce Alvarez, editor (Austin: Texas State Historical Association), 117. Used with permission of Texas State Historical Association.

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Medium 9780991309405

Chapter 6: Put Out the Kindling: Address the Chemical Triggers

Ya-Ling J. Liou Return to Health Press™ PDF

CHAPTER 6

Put Out the Kindling:

Address the Chemical Triggers

THESE CHEMICAL TRIGGERS ARE A LITTLE sneakier than the mechanical category of everyday pain triggers—less obvious, just like glowing embers disguised as white coals: They don’t necessarily look all that hot or dangerous, but they will easily ignite any nearby kindling in a heartbeat.

If your pain is not completely new, then it’s very likely that the initial steps of stopping, dropping and rolling (as was laid out at the beginning of this chapter), are not going to have a very dramatic effect on your situation. These are still steps you should take, because they will help to begin recalibrating the body’s sense of where it should physically be occupying space in order to be more comfortable, restoring a sense of “neutral.”

Although the relief from the stop, drop and roll technique is temporary, it’s an important set of actions needed not only to restore mechanical peace, but also to re-educate your neuroendocrine system (part of what controls body chemistry) about how to not be in

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