Home Front recipes from WWII


Pacific Paratrooper

As most of you know, America experienced rationing for the first time in World War II and with the holidays looming in the wings, food seemed to be a logical subject.

Some products  that were rationed during World War II were sugar, meat, coffee, typewriters, fuel oil, gasoline, rubber, and automobiles.  Each person was issued a book of ration coupons each month.  Rationed goods were assigned a price and point value.  Families were not restricted to certain quantities of rationed goods.  But once their coupons were used up, they could not buy rationed goods until the next month. Families were encouraged to plant victory gardens.  These gardens supplied a major part of the vegetable supply during the War.

But one thing most of us can admit, our parents and grandparents ate well.  They ate to live – not lived to eat!    Here are some of the recipes, given to us…

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Home Front – Wartime recipes (2)


Pacific Paratrooper

From: The 1940’s Experiment .

We discussed rationing and we’ve discussed just how well our parents and grandparents ate – despite the rationing and time of war when all the “good” stuff was going overseas!  So …. as promised, here are some more of the wonderful recipes from the 1940’s.

Please thank Carolyn on her website for putting these delicious meals on-line!

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Home Front – Wartime Recipes (3)


Pacific Paratrooper

From: The 1940’s Experiment .

We discussed rationing and we’ve discussed just how well our parents and grandparents ate – despite the rationing and time of war when all the “good” stuff was going overseas to the troops!  So …. as promised, here are some more of the wonderful recipes from the 1940’s.

Please thank Carolyn on her website for putting these delicious meals on-line!

Recipe 61: Chocolate biscuits & chocolate spread

Recipe 62: Curried potatoes 

Recipe 63: Vegetable pasties

Recipe 64: Wheatmeal pastry

Recipe 65: Homemade croutons

Recipe 66: Quick vegetable soup

Recipe 67: Fruit Shortcake

Recipe 68: Cheese potatoes

Recipe 69: Lentil sausages

Recipe 70: Root vegetable soup

Recipe 71: Sausage rolls

Recipe 72: Eggless ginger cake

Bubble n’ squeak #78

Recipe 73: Mock duck

Recipe 74: Cheese sauce

Recipe 75: Duke pudding

Recipe…

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Strudelvariationen


Willkommen bei Lis

ORF

 

Die Zutaten:

für den Strudelteig:

250 g glattes Mehl (Type 700)

2 g Salz

100 ml lauwarmes Wasser

1 Ei

20 g Öl

für die Fülle (Topfenstrudel):

100 g Butter

80 g Staubzucker

5 Eidotter

500 g Topfen

3/8 Sauerrahm

Eiklar von 5 Eiern

120 g Kristallzucker

60 g Mehl

Zitronenschale

Vanillezucker

Prise Salz

100 g Rumrosinen

für die Fülle (Schokoladenstrudel):

100 g Butter

50 g Staubzucker

6 Dotter

6 Eiklar

50 g Zucker

100 g geriebene Nüsse

100 g geriebene Schokolade

20 Semmelbrösel

etwas Mehl

für die Fülle (Apfelstrudel):

150 g Butterbrösel

150 g Zimtzucker

170 g Rumrosinen

10 g Zitronensaft

1 kg saure Äpfel

Die Zubereitung:

Für den Strudelteig die Zutaten rasch zu einem weichen Teig verkneten, bis sich der Teig von den Händen löst. Dann eine Kugel formen, mit Öl bestreichen, mit Frischhaltefolie bedecken und 30 Minuten rasten lassen.

Der Strudelteig wird dann auf einem…

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RECIPE: Baked Coconut Shrimp By Love & Olive OIl #AceFoodDesk reports


These baked coconut shrimp come out of the oven crispy and delicious, perfect for dipping in the sauce of your choice (might I suggest a sweet chili sauce?)

Not every fried food can be made in the oven, but in the case of these baked coconut shrimp, the results are just as good as the original preparation (and noticeably healthier). While the color isn’t as visibly golden brown as fried shrimp, the crunch is unmistakable (and downright addictive).

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Inspired by some, shall we say lackluster (and that’s putting it kindly) freezer-aisle coconut shrimp that was less than satisfying, we set about making our own oven-fried version that’s just as crispy, and far easier, than its fried counterpart.

Whether you serve them as a crowd-pleasing party appetizer, or eat a whole batch of them yourself for dinner (don’t judge, served with a side of crispy broccolini it’s totally a well-rounded meal), these oven-fried coconut shrimp are sure to become a fast favorite.

baked-coconut-shrimp-4.jpg

But how do they get so crispy in the oven?!

Well, it’s hard to get that satisfying crunch from coconut alone, so I’ve used a mix of shredded coconut and panko breadcrumbs. The panko ups the crunch factor significantly, no hot oil necessary.

(more…) https://www.loveandoliveoil.com/2019/03/baked-coconut-shrimp.html

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Fleisch in Bärlauchkruste


Willkommen bei Lis

Grün und unscheinbar ist der Bärlauch. Matthias Batruel von der Steak Hütte in Fluttendorf macht daraus eine Fleischkruste und kombiniert das Fleisch dann mit getrüffeltem Kartoffel-Baumkuchen.

 Bild:ORF

Die Zutaten (für vier Personen):

 

für das Fleisch in Bärlauchkruste:

50g Bärlauch

50g Butter

2 Scheiben Toastbrot

2 Eigelb

50g Asmonte (Hartkäse)

Salz und Pfeffer

Fleisch nach Wahl

für ein kleines Blech

 

getrüffelter Kartoffel-Baumkuchen:

500g gekochte Kartoffel

12 Dotter

12 Eiklar

2 EL Trüffel-Öl

100g zerlassene Butter

2 EL Mehl

Salz, Pfeffer

 

Die Zubereitung:

Für den Baumkuchen Kartoffeln passieren (Kartoffelpresse auch möglich) und mit Dotter, Trüffelöl, zerlassener Butter und gesiebtem Mehl vermischen (bei Bedarf Sahne zugeben); anschließend mit Salz und Pfeffer abschmecken und das geschlagene Eiweiß unter die Masse heben.

Nun eine dünne Schicht auf ein Blech (befettet und mehliert) streichen und bei Oberhitze (ca. 220 Grad) im Backofen bräunen; herausnehmen und eine neue Schicht auftragen. Diesen Vorgang wiederholen…

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Saibling


Willkommen bei Lis

Die Zutaten (für vier Personen):

 

    8 Saiblingsfilets

    Salz, Pfeffer

    Petersilie

 

    für das Pilzrisotto:

    Salz, Pfeffer

    1 Zwiebel

    150 ml Weißwein

    300 g Risottoreis

    350 ml Gemüsesuppe oder Wasser

    250 g Pilze nach Wahl

    2 EL Butter

    Petersilie

 

    für das Bärlauchpesto:

    250 g Bärlauch

    1/2 Tasse Pinien- oder Sonnenblumenkerne

    1 EL Salz

    125 ml Olivenöl

    1/2 TL Pfeffer

 

    für das Schmorgemüse:

    4 Karotten

    1 Zucchini

    einige Karfiol- und Brokkoliröschen

    1 Paprika

 

Die Zubereitung:

Das Gemüse in mittelgroße Stücke schneiden, in eine Schüssel geben, gut würzen und mit Olivenöl übergießen. Gut durchmischen, auf ein Backblech legen und bei 180 Grad etwa 30 Minuten backen. Zwischendurch umrühren.

Die Pilze fürs Risotto zerkleinern. Dann werden Zwiebeln angeschwitzt, und der Risottoreis sollte glasig anlaufen. Mit Weißwein ablöschen…

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RT @JamesMelville: France 🇫🇷 have banned supermarkets from throwing away unsold food and clothing, and instead they have to donate it to charities. Please retweet if you think that your country should be doing the same. https://t.co/zblW2wJnHv


Ace Consumer News

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