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Non-19th Century recipes

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Ruff Justice:
1 stick unsalted butter
1 cup water
1 cup plus 2 tablespoons sugar
1-1/2 cups self-rising cake flour
1/3 cup milk
1/2 teaspoon cinnamon
3 cups fresh or thawed frozen blackberries
vanilla ice cream

Preheat oven to 350. In a 10-inch glass pie plate or baking dish, melt 1/2 stick of uncut butter in
oven. In a small saucepan combine water and 1 cup sugar and heat over moderate heat stirring
occasionally until sugar is completely dissolved. In a food processor pulse together flour and
remaining 1/2 stick cut-up butter until mixture resembles fine meal. Add milk and pulse just
until dough forms. Turn dough out onto a lightly floured surface and with a floured rolling pin
roll into an 11x9-inch rectangle pan. Sprinkle dough with cinnamon and scatter blackberries
evenly over top. Beginning with a long side, roll up dough jellyroll fashion and cut into 1-1/2
inch thick slices. Arrange slices, cut sides up, on melted butter in pie plate or baking dish. Pour
sugar syrup over slices, soaking dough, and bake cobbler in middle of oven for 45 minutes.
Sprinkle remaining 2 tablespoons sugar over cobbler and bake for 15 minutes more, or until
golden. Serve cobbler warm with ice cream.

Ruff Justice:
4 to 5 pounds rabbit
4 tablespoons bacon fat or butter
3 tablespoons flour
2 cups chicken stock
2 cups dry white wine
1 garlic clove, crushed
2 1/2 tablespoons tomato paste
salt
pepper
1 teaspoon tarragon
1 bay leaf, crushed.
1/2 teaspoon thyme
3 tablespoons sour cream

Cut rabbit into serving pieces. Heat fat or butter and brown the rabbit pieces on all sides.
Sprinkle with flour; blend in well. Add stock, wine, garlic, tomato paste, and seasonings.
Simmer while covered over low heat 1 1/2 hours. Transfer meat to warm serving platter.
Reduce sauce if necessary. Stir in sour cream; heat, but do not let the sauce boil. Pour
over the rabbit.

Capt. Hamp Cox:

This is one I grew up with.  Don't know when or where my mom got the recipe, but I remember enjoying her version of this during the Thanksgiving - Christmas season from the time I was a pre-teen on, until Alzheimers took over about fifteen years ago.   She died in April of this year.  Either my wife or I make this at least once each holiday season, and it never lasts long.

Line loaf pan, one which holds about 6 cups, with waxed paper -- bottom and sides. 

Put into a 2 qt. bowl:

   3/4 cup evaporated milk
   24 large marshmallows (cut finely) or 3 cups midget marshmallows and 1/3 cup orange juice.  Let    stand.

Measure 6 cups graham cracker crumbs (about 6 dozen 2 1/2" crackers, cruslhed) into a bowl, add:

   1/2 teaspoon cinnamon       1 1/2 cups seedless raisins
   1/2 teaspoon nutmeg         3/4 cup minely cut dates
   1/2 teaspoon cloves (powdered)      1 cup chopped nuts (we use pecans)
               1 1/4 cup candied fruit (mixed, or cherries or pineapple)

Add dry ingredients to lliquid mixture and large spoon, then with hands until crumbs are moistened.  Press firmly into pan.  If desired, top with additional fruit and/or nuts.  Cover tightly.  Chill 2 days before slicing (I have a problem waiting that long).  Keep in refrigerator.  Makes 3 1/2 lbs.

   

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Ruff Justice:
½ cup olive oil
2 large yellow onions chopped about 4 cups
8 medium garlic cloves peeled and chopped
8 fresh jalapeno peppers stemmed and minced
3 carrots, peeled and sliced crosswise into ½ inch pieces
1 ½ tablespoon dried oregano preferably mexican
3 pounds boneless pork shoulder cut into ½ inch cubes
5 cups chicken stock or canned broth
salt
28 ounce crushed italian plum tomatoes, drained
1 potato, peeled and grated (8 ounces)
12 large poblano chilies (1 ½ pound), roasted and peeled
or
28 ounce can whole roasted mild green chilies, drained

In a large heavy duty casserole or Dutch oven (about 5-quart) warm the oil over medium heat. Add onions, garlic, jalapenos, and carrots. Cook stirring once or twice for 10 minutes. Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20 minutes. Stir occasionally. Stir in the chicken stock, 1 teaspoon of salt, crushed tomatoes and the grated potato. Bring to a boil, then lower the heat and cook partially covered, for 1 ½ hours, stirring occasionally. Cut the poblano chilies into ½ inch strips. Add them to the chili and cook, stirring often, for another 30 to 45 minutes or until the pork is tender and the chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot.

Ruff Justice:
10-12 pound. ready-to-eat bone in ham
3 tablespoon dijon mustard
1 cup brown sugar
1/2 cup honey
1 teaspoon cinnamon
1 1/2 cup apple juice

Remove the layer of skin from ham, leaving a thin layer of fat to keep the meat juicy while baking. Score the surface of the ham in a diamond pattern, without cutting into the meat. Place a whole clove in the center of half the diamonds. Place ham in roasting pan and brush top with mustard. Combine sugar, honey and cinnamon; heat over medium temperature, about 2 minutes until mixture will pour, but not thin. Spread over ham. Pour apple juice in bottom of roasting and bake at 325 degrees for 1 1/2 hours. Baste every half hour using juices in the pan.

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