Herself's Recipes

I was reading an article about chicken Kiev in the NY Times Sunday Magazine and that turned out great when I tried it. I also found the seasoned butter goes well not only with chicken, but pork roast, boiled vegetables and seafood. It will keep in the freezer, and you can just chop off a chunk when you need it. This is a simplified version of the seasoned butter.

Seasoned butter

1 stick butter
1 large clove garlic grated
juice of 1/2 lemon
1 Tablespoon of basil, parsley or rosemary

Chicken
pound out chicken like you do for veal
wrap a slice of frozen, seasoned butter in chicken
place chicken in a section of muffin tin and bake
at ~350

Seafood
whip one egg
coat seafood with egg
coat seafood with bread crumbs
put a few slices of seasoned butter in pan with
fish and on top of fish and cook at 350′

Pork Roast
put some seasoned butter
in the pan with the roast and
baste occasionally while cooking

Vegetables
Use in place of regular butter with your
boiled or steamed vegetables

Grandma’s Quick Bread and Butter Pickles

6 large cucumbers, sliced
4 onions, sliced
1/4 cup salt
1 pint white vinegar
3/4 cup sugar
1 teaspoon celery seed
1 tsp mustard seed

Use fresh cucumbers, wash and slice
Slice onions
Mix vegetables with salt and let stand 1 hour
Drain and rinse with 2 cups cold water
Combine vinegar, sugar, celery seed, mustard seeds and heat to boiling
Pack vegetables in jars, add hot vinegar mixture to overflow
Seal at once
Cool and store

This was a hand written recipe from my Grandmother’s recipe box.
Pickles are mentioned in the Old Testament of the Bible. So they were known at least 4,000 years ago. George Washington collected almost 500 types of pickles.