recipe.financeaid.shop Open in urlscan Pro
2a02:4780:b:1644:0:b0f:fac2:3  Public Scan

Form analysis
0 forms found in the DOM

Text Content

LOST AND FOUND AUTHENTIC GRANDMA'S RECIPES

HERE ARE SOME UNIQUE, "LOST" RECIPES FROM A BYGONE ERA, COMPLETE WITH A
WHIMSICAL TOUCH.


1.Chess Pie A Southern classic, simple yet incredibly rich. Ingredients: 1 pie
crust, unbaked 2 cups sugar 2 tablespoons cornmeal 1 tablespoon flour 1/4
teaspoon salt 1/2 cup butter, melted 1/4 cup milk 1 tablespoon white vinegar 1/2
teaspoon vanilla extract 4 large eggs, lightly beaten Instructions: 1.Preheat
oven to 350°F (175°C). 2.Mix sugar, cornmeal, flour, and salt. Stir in melted
butter, milk, vinegar, and vanilla. Add eggs, mix well. 3.Pour into pie crust.
Bake for 50-60 minutes until set. The center might be slightly jiggly. 2.Sawmill
Gravy A breakfast staple in many Southern households, often served with
biscuits. Ingredients: 1/4 cup sausage or bacon grease 1/4 cup all-purpose flour
2 1/2 cups milk Salt and pepper to taste Instructions: 1.Heat grease in a large
skillet over medium heat. Whisk in flour until smooth and cook until light
brown, about 1-2 minutes. 2.Gradually whisk in milk, cook until thickened.
Season generously with salt and pepper. 3.Dandelion Wine Not a dish, but a
delightful old-fashioned beverage. Ingredients: 1 gallon dandelion flowers (just
the yellow parts, no green) 1 gallon boiling water 3 to 4 lbs sugar (to taste) 3
oranges, zested and juiced 3 lemons, zested and juiced 1 packet of wine yeast
Instructions: 1.Place dandelion petals in a large pot, pour boiling water over
them. Cover and let sit for two days. 2.Strain and squeeze out liquid into a
pot, discard petals. Add sugar, citrus juice, and zest. Boil for an hour.
3.Allow to cool, then pour into a fermenting vessel, add yeast. Ferment, then
bottle, aging for at least six months for best flavor. 4.Hoppin' John
Traditionally eaten on New Year's Day for luck. Ingredients: 1 cup dry
black-eyed peas 4 cups water 1 medium onion, chopped 1/2 pound bacon or ham hock
1 cup long-grain white rice Salt, pepper, and hot sauce to taste Instructions:
1.Soak peas overnight, then drain. Cook bacon or ham hock until crisp, remove,
crumble or chop, and set aside. 2.In the bacon grease, sauté onions. Add peas,
water, and bring to boil. Simmer until peas are tender, about 1 hour. 3.Add
rice, cover, and cook until rice is done, about 20 minutes. Season with salt,
pepper, and hot sauce.