Jiggs Dinner Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Take a large piece of salt meat and soak in cold water overnight.
Next, place fresh water in the pot and boil salt meat on the stove
with a small amount of salt pork for 45 minutes or longer. While that
is boiling, prepare your vegetables. Cut turnip in small pieces,
peel carrots, potatoes and prepare cabbage. Add vegetables to the
boiling pot, beginning with turnips, then carrots, cabbage and lately
the potatoes, allowing 15 minutes between each vegetable. Cook until
the potatoes are done.
If cooking for your own family, a cup of peas placed in a cloth and
tied to a string may be hung in the pot to cook with your salt meat
dinner before the vegetables are placed in. They should be soaked in
cold water first, though.
Title: JILLS FRUITCAKE
Categories: Cakes, Holiday, Fruit, Desserts
Yield: 6 Loaves
4 c All-purpose flour, divided
1 1/2 c Pecan halves, divided
1 c Chopped almonds
1 c Chopped pecans
1 c Chopped dates
1 lb Fruitcake mix
1/2 lb Red and green candied
- cherries
1 ts Baking powder
1/2 ts Salt
1 tb Ground cinnamon
1 tb Ground cloves
1 tb Ground allspice
1 tb Freshly grated nutmeg
3/4 c Butter
2 c Sugar
5 lg Eggs
1 ts Vanilla extract
Brandy
LINE 6 (5x3x2 inch) loafpans with parchment paper; set aside.
COMBINE 1/2 cup flour, 1 cup pecan halves, almonds, and next 4
ingredients, tossing gently to coat. Set aside.
BEAT butter at medium speed with an electric mixer until creamy;
gradually add sugar, beating well. Add eggs, one at a time, beating
until blended after each addition.
ADD vanilla, beating well. Gradually add flour mixture, mixing well.
STIR fruit mixture into batter; stir in remaining 1/2 cup pecan
halves. Spoon batter evenly into prepared pans; smooth tops of cakes
with back of a wet spoon.
BAKE at 325 F for 20 minutes; decrease temperature to 300 F, and bake
40 minutes or until cake springs back when lightly touched. Cool in
pans on wire racks 20 minutes; remove from pans, and cool completely
on wire racks.
PEEL paper from cakes; wrap cakes in brandy-soaked cheesecloth. Store
in airtight containers in a cool place.
POUR a small amount of brandy over cakes weekly for 4 weeks; then
monthly.
Source from luhu.jp
Next, place fresh water in the pot and boil salt meat on the stove
with a small amount of salt pork for 45 minutes or longer. While that
is boiling, prepare your vegetables. Cut turnip in small pieces,
peel carrots, potatoes and prepare cabbage. Add vegetables to the
boiling pot, beginning with turnips, then carrots, cabbage and lately
the potatoes, allowing 15 minutes between each vegetable. Cook until
the potatoes are done.
If cooking for your own family, a cup of peas placed in a cloth and
tied to a string may be hung in the pot to cook with your salt meat
dinner before the vegetables are placed in. They should be soaked in
cold water first, though.
Title: JILLS FRUITCAKE
Categories: Cakes, Holiday, Fruit, Desserts
Yield: 6 Loaves
4 c All-purpose flour, divided
1 1/2 c Pecan halves, divided
1 c Chopped almonds
1 c Chopped pecans
1 c Chopped dates
1 lb Fruitcake mix
1/2 lb Red and green candied
- cherries
1 ts Baking powder
1/2 ts Salt
1 tb Ground cinnamon
1 tb Ground cloves
1 tb Ground allspice
1 tb Freshly grated nutmeg
3/4 c Butter
2 c Sugar
5 lg Eggs
1 ts Vanilla extract
Brandy
LINE 6 (5x3x2 inch) loafpans with parchment paper; set aside.
COMBINE 1/2 cup flour, 1 cup pecan halves, almonds, and next 4
ingredients, tossing gently to coat. Set aside.
BEAT butter at medium speed with an electric mixer until creamy;
gradually add sugar, beating well. Add eggs, one at a time, beating
until blended after each addition.
ADD vanilla, beating well. Gradually add flour mixture, mixing well.
STIR fruit mixture into batter; stir in remaining 1/2 cup pecan
halves. Spoon batter evenly into prepared pans; smooth tops of cakes
with back of a wet spoon.
BAKE at 325 F for 20 minutes; decrease temperature to 300 F, and bake
40 minutes or until cake springs back when lightly touched. Cool in
pans on wire racks 20 minutes; remove from pans, and cool completely
on wire racks.
PEEL paper from cakes; wrap cakes in brandy-soaked cheesecloth. Store
in airtight containers in a cool place.
POUR a small amount of brandy over cakes weekly for 4 weeks; then
monthly.
Source from luhu.jp