WOW ~ Recipes

Vanilla Ice Cream

1 Quart Half & Half
4 eggs
1 tsp. vanilla

1 cup sugar
1 pint whipping cream
1 13 oz. can evaporated milk

Mix eggs, vanilla, sugar, cream and evaporated milk in a blender.  Pour into ice cream freezer. Add Half & Half and stir until blended.

Freeze according to the directions for your ice cream freezer.

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Vegetable Beef Soup

1 to 1 lbs. Stew Meat, cut into bite size pieces
2 medium cans Stewed Tomatoes
1 small zucchini, sliced
1 medium onion, chopped
2 large carrots, sliced
1 Bell Pepper, chopped
2 large potatoes, cubed
1 medium can each:
          Kidney Beans, Green Beans, Lima Beans
          Butter Beans, Pinto Beans
4 Bay Leaves
1 tlb. each:
          Sweet Basil, Rosemary, Oregano
          Thyme, Majoram
Salt & Pepper to taste

Place all ingredients in an 8 quart pot. Add water to fill.   Heat over medium high heat until simmering.  Reduce heat to low, and simmer for  6-7 hours.

Note: I actually put whatever I feel like eating, or have around, into the soup.  Recently, I tried putting a can of hominy in it, and absolutely love it.... My hubby doesn't tho, so we take turns.  One time it has hominy, the next time it doesn't! <g>

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To make malt: Take as much barley as you think of brewing. Soak it for 36 hrs. in water then take it out and lay it upon boards about 2 in. thick until you see it begin to spear. Then turn it over, keeping it about the same thickness. When it has speared about an inch long turn it again, making it dry as fast as you can. Then you must put it in an oven or in the best way you can dry it. Then take the dust from it and grind it as well as you can or bruise it ready for brewing. Now you must take about 6 pecks of malt. Let every kernel be ground or broken in the best way you can. Then when the water is so as you can just bear your fingers in, put in a tub with malt. You must guess at the quantity of water for 10 gals. When it has stood about 1hr. add a few gals of boiling water, say about 5 gals. Be sure and stir it well, each time. Let it stand about 2 1/2 hrs. in the tub. Then draw it off the malt as clear as possible and commence boiling the malt with about 2 lbs of good hops. Boil the malt and hops gently for an hour and half at least. Then strain the hops from it. Put in a clean tub to cool. When about as warm as new milk from the cow, put about half a teacup of yeast to set it working all night and half the next day, then take off the yeast that rises and turn it into a clean barrel. Do not bung it down for a week or more. Do not fill the barrel up to the top so as to touch the head say within 2 inches of the top. Let it stand for a month before you tap it. Bung it down when you see it has done working.

Wishing you the best of luck with the undertaking and good health to drink your beer. Save a little in case dear Mother pays you a visit. Do not get drunk.

Note:  The recipe above was included in a letter from my great great grandparents to their daughter Catherine in 1855.  Catherine and her husband, Robert Coppin had immigrated from Canada to California, coming across the plains by prairie schooner and ox teams and settled in the Sacramento Valley.  Also making that trip was their young son, Samuel Miller Coppin, my great grandfather.

WOW Recipes


Copyright 2006-2014 by Karen Harvey
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