Waffles

From “Everything on a Waffle” by Polly Horvath

Mix together 2 cups pf flour, 1 tablespoon baking powder, 2 tablespoons sugar, 1/2 teaspoon salt. In another bowl put 3 large well-beaten eggs, 1/2 stick of butter and 1 1/2 cups of milk. Make a hole in the middle of your dry ingredients and pour in the wet ingredients and stir it all up. Make sure your waffle iron is hot and greased if it i the type that is supposed to be greased and then pour in enough batter so that it spreads all over but not quite to the edge or it will end up leaking out the sides and making a big mess. If you have an electric waffle iron, it will tell you when the waffles are done, otherwise you must check them and turn the iron on the burner until the waffle is brown. Serve with butter or syrup. Or if you are at The Girl on the Red Swing, everything.

Polynesian Skewers

From “Everything on a Waffle” by Polly Horvath

Take a slice of bacon and stick the end of it through a skewer. Then put a piece of pineapple on, then another bit of bacon, then a water chestnut, piece of red pepper, mushroom, olive, or whatever vegetable or fruit is appealing. Grill until the bacon is done.

Cherry Pie Pork Chops

From “Everything on a Waffle” by Polly Horvath

Preheat oven to 325 degrees. In a hot skillet (that same ovenproof one you used for your shepherd’s pie) put a little oil and drop in your pork chops so that they sizzle and sear. Put some sale and pepper on them. Spoon 2 tablespoons of cherry pie filling n top of each chop and a little fruit juice on the bottom of the pan, say half an inch; pineapple is good. Cover the pan and bake for one hour. Take the chops out carefully so that the pie filling remains on top. Take some of the grease out of the pan, but not all of it, and add to the pan juices about a cup of sour cream. Put the sauce on the bottom of the plate and the chops on top f the sauce.

Butterscotch Chow Mein Noodle Cookies

From “Everything on a Waffle” by Polly Horvath

Here you have it: something that is exactly what it says it is. Take a 12-ounce package of butterscotch chips, a can of chow mein noodles, and 2 cups of salted peanuts. Melt butterscotch chips in the microwave or in a double boiler. Remove from heat and immediately stir in the noodles and nuts. Drop by the spoonful on waxed paper and let cool.

Shepherd’s Pie

From “Everything on a Waffle” by Polly Horvath

When I asked Miss Bowzer for a recipe for shepherd’s pie she laughed hollowly. She said that shepherd’s pie was designed to be a hodgepodge of things leftover. A thrifty recipe. However when pressed, this is what she suggested: Brown a pound of ground beef, with a cup of chopped onion. Add whatever you have around, some frozen mixed vegetables, some peas, some corn, whatever. Also add 2 tablespoons of flour and some water and some Lipton onion soup mix so that you have some gravy. Then season with whatever you like, some teriyaki sauce, some soy sauce, some steak spice, garlic, thyme, dill, just toss it all in. Take about 3 cups or so of mashed potatoes (if you don’t have those around you’ll have to make them), add a couple of eggs, about 1/2 cup of flour, a teaspoon baking powder, salt and pepper, and mix it all up, and then spread it on top of the meat mixture, right on the skillet if you have an ovenproof skillet. Bake in a 350-degree oven until the top puffs up, browns, and cooks. Don’t get confused and put ice cream on it. That was her little joke.

Tuna Noodle Casserole

From “Everything on a Waffle” by Polly Horvath

Blend one can of condensed cream of mushroom soup, 1/3 cup of milk, 1 can of oil-packed tuna, drained 1 cup of cooked peas, and 4 cups of cooked noodles in a casserole dish. Top with crushed potato chips and shredded cheddar cheese. I am sure you can look at your casserole and decide how much potato chips and cheese you want on top. Maybe more. Maybe less. Bake in a 350-degree oven fr half an hour or so.

This is a variation. Miss Bowzer says everyone likes a little variation now and then.

Ming Dynasty Tuna Casserole

Blend 1 can of chow mein noodles, 1 can of water chestnuts, 1 can of condensed cream of mushroom soup, 1 cup of cream, 1 cup of copped veggies such as green pepper, little onions, celery, carrots, whatever you have around, 1 can of tuna fish, 1 cup of cashew pieces. Bake uncovered in a casserole dish for half an hour or so in a 350-degree over.

Pear Soup

From “Everything on a Waffle” by Polly Horvath

Miss Bowzer invented this recipe. Neither one of us wanted to ask Miss Honeycut for one. Put 4 cups of chicken broth and 1 cup of white wine in a big pot. Peel and core 6 pears and poach them in the chicken broth and wine until soft. Puree. Add 1 cup of crumbled Stilton cheese and 1 cup of grated Gruyére cheese. Stir at low heat until the cheese is melted. Serve garnished with garlic croutons.

Chocolate-Covered Nuts

From “Everything on a Waffle” by Polly Horvath

Miss Bowzer said that you can chocolate-coat anything. Just buy some chocolate discs and melt them in a double boiler, and then dip whatever you like in them. We tried a number of things, including, toward the end when the chocolate cooled, our fingers.

Tea Biscuits

From “Everything on a Waffle” by Polly Horvath

This is really two recipes. One is the recipe for delicious tea biscuits and the other is for Miss Perfidy’s tea biscuits. For delicious tea biscuits mix 1/3 cup of shortening with 1 cup of white sugar. Ad 1 egg and beat until light. Then ad 2 cups of cake flour, 1 teaspoon baking powder, 1/8 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 cup of sour milk. Mix it all up. Add 2 teaspoons pure vanilla extract. Drop by the spoonful on a greased cookie sheet. Bake in a 350-degree oven until done. If you prefer Miss Perfidy’s tea biscuits, double the baking soda and leave out the vanilla. Then are for ten days in a drawer full of mothballs. They won’t be tasty but they’ll be authentic.

Cinnamon Rolls

From “Everything on a Waffle” by Polly Horvath

This is kind of a tricky recipe. I would master caramel apples and a few other things before moving on to cinnamon rolls.

First, check your yeast and make sure the expiration date hasn’t come and gone. Then pour a quarter cup of lukewarm water int a mixing bowl and put a teaspoon of sugar into it. (It is the sugar that gets the yeast all excited.) Put 2 teaspoons of yeast int the sugar water and let it fizz up to 10 minutes. It it doesn’t get all excited but just lies there like mud, dump id and start over. Add 2 large beaten eggs, 1/2 cup of milk, 1/2 cup of sugar, 1/2 cup of flour. Put the mixture on a floured surface and knead 1 stick of soft butter into the dough. This is a messy business. To knead anything turn the dough one quarter turn, fold it in half towards yourself, and kind of pound it down and forward with the heels of your hands. When it seems to be getting sticky, throw more flour on it, You keep doing this endlessly it seems, or for ten minutes–whichever comes first. Put the dough in a buttered bowl, cover it with a cloth, and let it rise until doubled in bulk. Then punch it down, roll it out, and spread the dough with melted butter. Sprinkle sugar and cinnamon all over it until it’s covered and then roll it into a tube. Slice it so that you have about 1-inch pieces. Then put these on a baking sheet and cover with a cloth and let rise again. Bake it in a 350-degree oven for about a half an hour or so. Take powdered sugar and butter and milk. Miss Bowzer didn’t give me very clear directions on this. She said just mix it up so that it looks like icing and I did, using about 1/4 cup of butter, 2 cups of sugar, and a few drops of milk, but she said proportions aren’t crucial. Spread it in little gobs over the hot cinnamon rills. It will melt all over them and be completely delicious