Salami

March 10, 2015 Posted in Meat, Recipes

Salami
This was on a mimeographed, handwritten sheet of unknown handwriting. I remember mom making this once, and it took all day long. At the bottom is written "Very Delicious"
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Cook Time
9 hr
Cook Time
9 hr
4220 calories
5 g
1403 g
277 g
399 g
104 g
1643 g
31810 g
0 g
19 g
132 g
Nutrition Facts
Serving Size
1643g
Amount Per Serving
Calories 4220
Calories from Fat 2496
% Daily Value *
Total Fat 277g
426%
Saturated Fat 104g
522%
Trans Fat 19g
Polyunsaturated Fat 9g
Monounsaturated Fat 123g
Cholesterol 1403mg
468%
Sodium 31810mg
1325%
Total Carbohydrates 5g
2%
Dietary Fiber 2g
8%
Sugars 0g
Protein 399g
Vitamin A
1%
Vitamin C
1%
Calcium
43%
Iron
220%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 5 pounds hamburger
  2. 4 tablespoons "curing salt"
  3. 2½ teaspoons liquid smoke
  4. 1 teaspoon garlic salt
  5. 2½ teaspoons coarse pepper (or peppercorn)
  6. 2½ teaspoons mustard seed
Instructions
  1. Knead all ingredients together, put in covered bowl and refrigerate.
  2. Every day knead for 5 minutes, cover and return to refrigerator.
  3. On 4th day knead and form into 2 or 4 rolls as desired.
  4. Place on a rack on cookie sheet to catch drippings and bake for 9 hours at 160° (a broiler pan works nicely)
  5. Cool and slice when you please
Notes
  1. For summer sausage omit garlic
beta
calories
4220
fat
277g
protein
399g
carbs
5g
more
Bernell's Kitchen /

Cherry Pizza

March 9, 2015 Posted in Dessert, Recipes

Cherry Pizza
Serves 8
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402 calories
56 g
8 g
19 g
3 g
6 g
143 g
262 g
13 g
0 g
12 g
Nutrition Facts
Serving Size
143g
Servings
8
Amount Per Serving
Calories 402
Calories from Fat 166
% Daily Value *
Total Fat 19g
29%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 8mg
3%
Sodium 262mg
11%
Total Carbohydrates 56g
19%
Dietary Fiber 1g
5%
Sugars 13g
Protein 3g
Vitamin A
5%
Vitamin C
4%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 sticks instant pie crust mix
  2. 3 tablespoons water or milk
  3. 1 can cherry pie filling
  4. ½ cup brown sugar (packed)
  5. ¾ teaspoon cinnamon
  6. ½ teaspoon nutmeg
  7. 2 tablespoons butter
Instructions
  1. Heat oven to 450°
  2. Prepare 1½ sticks pie crust mix using 3 tablespoons water or milk
  3. roll into 15 inch circle
  4. Place on baking sheet (it will overlap)
  5. Spread 1 can cherry pie filling in center of pastry to within 2 inches of edge
  6. Cover with Crumble Mixture (see below)
  7. Fold 2 inches of the rim of the pastry up over cherries.
  8. Bake 30-35 minutes or until crust is golden brown.
  9. ...Crumble Mixture...
  10. Mix ½ stick pie crust mix
  11. Crumble ½ cup brown sugar, ¾ teaspoon cinnamon and ½ teaspoon nutmeg
  12. Sprinkle on cherry filling
  13. coat with 3 tablespoons butter
  14. Serve warm with dabs of fluffy cream cheese which has been softened and whipped with a little cream
beta
calories
402
fat
19g
protein
3g
carbs
56g
more
Bernell's Kitchen /

Black Bottom Pie

March 7, 2015 Posted in Dessert, Recipes

Black Bottom Pie
Serves 8
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313 calories
33 g
126 g
18 g
7 g
10 g
149 g
96 g
29 g
0 g
6 g
Nutrition Facts
Serving Size
149g
Servings
8
Amount Per Serving
Calories 313
Calories from Fat 156
% Daily Value *
Total Fat 18g
27%
Saturated Fat 10g
52%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 126mg
42%
Sodium 96mg
4%
Total Carbohydrates 33g
11%
Dietary Fiber 1g
5%
Sugars 29g
Protein 7g
Vitamin A
11%
Vitamin C
0%
Calcium
11%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1¼ cups crushed gingersnaps
  2. 6 tablespoons (¾ stick) butter or margarine, melted
  3. 1 envelope unflavored gelatin
  4. ¼ cup cold water
  5. 1 cup sugar
  6. 1 tablespoon cornstarch
  7. Dash of salt
  8. 2 cups milk
  9. 4 eggs, separated
  10. 2 squares unsweetened chocolate, melted
  11. 1 teaspoon vanilla
  12. 1 tablespoon rum flavoring
  13. ⅛ teaspoon cream of tartar
  14. 1 cup cream, whipped
Instructions
  1. Mix gingersnap crumbs with melted butter or margarine in a small saucepan; press evenly over bottom and side of a 10-inch pie plate.
  2. Bake in a slow oven (300°) 5 minutes; chill.
  3. Soften gelatin in water in a cup; set aside for step 4.
  4. Mix ½ cup of the sugar, cornstarch and salt in a medium-size, heavy saucepan; stir in milk. Cook, stirring constantly, over low heat until mixture thickens and boils 3 minutes. Beat egg yolks slightly in a small bowl; stir in a generous ½ cup of the hot cornstarch mixture, then stir back into the saucepan. Heat, stirring constantly, just 1 minute. Remove from heat; stir in softened gelatin until dissolved.
  5. Strain into a 4-cup measure, then spoon 1 cupful back into saucepan; blend in melted chocolate and vanilla. Pout into chilled crust; chill.
  6. Stir run flavoring into remaining custard; set measure in a pan of ice and water; chill, stirring often, at room temperature just until custard mounds slightly on a spoon.
  7. While custard chills, beat egg whites with cream of tartar until foamy-white and double in volume in a large bowl; beat in remaining ½ cup sugar, 1 tablespoon at a time, until meringue forms soft peaks. Set bowl in ice and water; fold in chilled custard until fluffy-thick; spoon over chocolate layer. Chill 2 hours, or until firm. Top with whipped cream. To decorate with chocolate, shave thin strips from square of semisweet chocolate with vegetable parer.
beta
calories
313
fat
18g
protein
7g
carbs
33g
more
Bernell's Kitchen /

Mock Steak

March 6, 2015 Posted in Main Course, Meat, Recipes

Mock Steak
This was actually from a Lee & Perrins Worcestershire sauce ad. It may seem strange now-a-days to go to such lengths to make, basically, a meatloaf look like steak, but back in the 50s and 60s budgets were tight, and this is how you stretched the paycheck.
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1882 calories
153 g
262 g
133 g
26 g
67 g
1053 g
6840 g
41 g
4 g
57 g
Nutrition Facts
Serving Size
1053g
Amount Per Serving
Calories 1882
Calories from Fat 1180
% Daily Value *
Total Fat 133g
205%
Saturated Fat 67g
337%
Trans Fat 4g
Polyunsaturated Fat 15g
Monounsaturated Fat 42g
Cholesterol 262mg
87%
Sodium 6840mg
285%
Total Carbohydrates 153g
51%
Dietary Fiber 16g
64%
Sugars 41g
Protein 26g
Vitamin A
144%
Vitamin C
140%
Calcium
33%
Iron
59%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 pounds ground round
  2. ½ pond lean pork
  3. 1 envelope dry onion soup mix
  4. 4 tablespoons Worcestershire sauce
  5. 2 cups stuffing mix
  6. 1½ cups tomato juice
  7. 2 strips thick bacon
  8. ½ cup melted butter
  9. 3 tablespoons catsup
  10. 2 thin slices carrot
Instructions
  1. Mix together ground round, pork, soup mix, 2 tablespoons of the Worcestershire sauce, stuffing mix and tomato juice.
  2. Form into steak shape 1 inch thick
  3. Wrap the bacon at the outer edge to resemble fat
  4. Broil 10 minutes each side
  5. During broiling brush with mixture of butter, remaining Worcestershire sauce and catsup
  6. Use carrot slivers to make "bone"
beta
calories
1882
fat
133g
protein
26g
carbs
153g
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Bernell's Kitchen /

Stroganoff Casserole

March 4, 2015 Posted in Main Course, Recipes

Stroganoff Casserole
Serves 6
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
292 calories
24 g
70 g
8 g
30 g
3 g
189 g
345 g
4 g
0 g
3 g
Nutrition Facts
Serving Size
189g
Servings
6
Amount Per Serving
Calories 292
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 70mg
23%
Sodium 345mg
14%
Total Carbohydrates 24g
8%
Dietary Fiber 3g
12%
Sugars 4g
Protein 30g
Vitamin A
8%
Vitamin C
10%
Calcium
4%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound round steak
  2. 2 tablespoons flour
  3. 1 17-ounce can sweet peas, undrained
  4. ½ cup dairy sour cream
  5. ¾ teaspoon salt
  6. ½ package (4 ounces) thin noodles, cooked and drained
  7. 1 2½ ounce jar/can sliced mushrooms, drained
Instructions
  1. Trim and cut steak into long strips.
  2. Brown in a small amount of melted shortening in a heavy frying pan.
  3. Stir in flour; add liquid drained from peas.
  4. Cook over low heat, stirring frequently until thickened and smooth.
  5. Remove from heat; mix in peas and remaining ingredients.
  6. Spoon into greased 1¾-quart casserole dish.
  7. Cover and bake in preheated slow oven (325°) about 40 minutes.
beta
calories
292
fat
8g
protein
30g
carbs
24g
more
Bernell's Kitchen /