RECIPES SELECTED FROM THE 1984 8TH HUSSAR COOKBOOK
The 1984 8th Hussar cookbook was printed when Lieutenant Colonel W.D. Harrison was Commanding Officer of the 8th Canadian Hussars (Princess Louise's). Quoting him, "..enjoy this cookbook! A future of gastronomic extravaganza lies ahead."
The Cookbook was edited by Sally Harrison, Linda Dill and Sue Daniels.
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Number 1 - Selections For a Dinner
Chicken in Wine in No Time p. 108 (Elaine Spillane)
1/2 cup flour, 1/2 tsp pepper,1/4 cup of oil,1pkg of dry onion soup mix, 2tsp salt,21/2-31/2 lb of chicken,cut into pieces, water, 1 cup dry wine.
Method- Combine flour,salt and pepper in a bag. Shake chicken pieces in a bag to coat. Brown chicken well on all sides in oil in skillet. Sprinkle with onion soup then pour in white wine and add a little water. Simmer until tender, about 45 minutes
Creamed Potatoes p. 47 (Cathy Soros)
5 lb potatoes,peeled ,cooked and mashed, 1 cup of sour cream, 6oz cream cheese,salt and pepper to taste
Method - Mix all ingredients well. Put in a casserole dish and bake at 350 F for 1/2 hour. This dish can be made up to 5 days in advance and kept in the refrigerator until Required.
Ginger Glazed Carrots p. 41 (Nancy Douthwaite)
8 small carrots, cut in lengthwise strips, 1/3 cup brown sugar,1/2 tsp salt,1/2 tsp graded orange peel,2 tbsp of butter or margarine.
Method - Prepare and cook carrots until tender. Put brown sugar,salt,orange peel,and butter or margarine in skillet. Heat, stirring constantly,until mixture is bubbly. Add carrots. cook over low heat,stirring occasionally, for 5 minutes until carrots are well glazed and heated through.
Rum Eggnog Pie p. 137 (Barbara McLellan)
1 large shell crust,baked, 1pkg gelatin, 1/2 cup cold water,4 egg yolks,1/2 cup sugar,1/2 tsp salt, 1/2 cup water, 4 egg whites,1/2 cup sugar,2 tsp dark rum,1tsp nutmeg, whipped cream.
Method - Soak gelatin in cold water. Combine egg yolks, sugar,salt and water and cook. Add gelatin and cool. Beat egg whites until stiff. Fold in sugar,dark rum and nutmeg. Add to gelatin mixture. Pour into shell. Refrigerate until firm. Serve topped with whip cream. Sprinkle with nutmeg.