Labor Day Feast
World Fabulous Corn Bread

What a way to punch up a family meal, with a world famous family recipe. This is one of those heirloom recipes that will be copied and passed along for many additional generations to come!

    3 med. egg yokes
    1/4 cup honey
    1 cup sugar
    1 1/2 stick butter (melted and cooled)
    3 med. egg whites
    2 cups all purpose flour (sifted)
    1 cup yellow corn meal (sifted with flour)
    1 Tbls. baking powder (sifted with meal, flour)
    1/4 tsp. salt
    1 cup whole milk

Preheat oven to 350 F, and butter 9"x12" cake baking pan.
1. In a bowl, beat egg yokes, honey, sugar, and cooled butter.
2. Blend in flour which has been sifted with corn meal, salt, and baking powder
3. Slowly add milk.
4. In a separate bowl, beat egg whites until stiff, then fold into batter.

Pour blended batter into buttered pan, and bake at 350 F for 35 minutes.
Remove from oven, and cool on rack.

Tip: Test with toothpick until it exits clean.

Great Grandma's Potato Salad

This is a classic picnic recipe passed down from mom to daughters, and a occasionally a son.. :)

    6 med. potatoes
    6 hard cooked eggs
    1 med. onion
    1/4 lb bacon
    1/4 cup vinegar
    1/4 cup hot water
    1/4 cup sugar
    1 c mayonnaise
    salt to taste
    1 Tbl. celery seed

1. Cook, peel and dice potatoes.
2. Chop eggs and onion and add to potatoes.
3. Fry and crumble bacon. Drain fat.
4. Mix vinegar, water, and sugar with bacon and then heat.
5. Pour over potatoes. Add mayonnaise, salt and celery seed.


Batter-up Green Beans

Served with Sweet and Sour Mustard Sauce for dipping . . . yummmm

    1/4 cup dry mustard
    1/2 cup Rice wine vinegar (unseasoned)
    1/4 cup Sugar
    1 Egg
    1-1/2 Tbl. Yellow miso
    Salt and pepper, to taste
    1 cup All purpose flour
    1 Tbl. Baking powder
    1 Tbl. Chopped fresh mint leaves
    1-1/4 cup Cold water
    1/2 Lb. Fresh green beans - trimmed of the stem end
    4 cups Peanut oil (or the amount suitable for your pot or deep frier)

1. Combine the dry mustard, vinegar, sugar and egg in the top of a double boiler and mix until smooth using a wooden spoon. Place over the heat and cook for four or five minutes until slightly thickened stirring with a wooden spoon. Remove from the heat and stir in the miso. Season to taste with salt and pepper. Chill.
2. In a suitable bowl, combine the flour, baking powder and mint and mix well. Stir in the water and mix until smooth. Season to taste with salt and pepper.
3. In a deep frier or deep pot, heat the oil to 350 F.
4. Dip the beans into the batter and coat evenly. Remove from the batter and allow it to drip off slightly.
Deep fry until golden brown.
5 Remove the fried beans to a baking pan covered with absorbent towels and sprinkle with salt and pepper.

Serve with the sauces.

Italian Sesame Cookies

    2 cups shortening (I use vegetable crisco)
    2 1/2 white granulated sugar
    5 med. eggs
    1 cup whole milk
    10 cups all purpose flour
    4 tsp. baking powder
    2 Tbls. vanilla
    1 lb. sesame seeds (wash thoroughly and drain)

Preheat oven to 450 F, and grease and flour 2 cooking sheets.
1) Mix shortening and sugar.
2) Add eggs, milk, flour, and baking powder, and mix thoroughly together. Add vanilla.
3) Divide and roll each into 1" log.
4) Cut into 2" sections, then roll in damp sesame seeds. Gently pat seeds into the cookies.

Bake at 450 F for about 10 minutes, or until lightly brown.

Tip: These wonderful cookies freeze well, or will stay fresh tasting for about 2 weeks refrigerated.


Fresh Orange Juice Drops

Real candy with the flavor and aroma of fresh oranges:

    1 cup evaporated milk
    1 cup plus 2 cups sugar
    1/4 cup orange juice
    Grated rind of 2 oranges (zest)
    1 cup chopped almonds, walnuts, or pecans

1. Heat the evaporated milk in a small saucepan over low heat or in the microwave - do not boil.
2. Melt 1 cup sugar in a small saucepan over moderate heat until it is a rich brown.
3. Stir the orange juice into the hot milk and stir this mixture into the browned sugar. Stir in the remaining sugar until dissolved and boil covered for 3 to 4 minutes, until the steam washes the sugar crystals off the sides of the pan.
4. Cook uncovered over low heat, without stirring, until the mixture reaches the soft-ball stage (234F, 112C).
5. Stir in the orange rind and allow to cool to room temperature.
6. Beat the mixture until creamy and stir in the chopped nuts.
7. Drop by spoonfuls onto aluminum foil and allow to set.

Makes about 2 pounds of great orange candy that will knock your socks off!

©2003 Morelli Publishing
Homexx|xxAbout Chef Carloxx|xxComing Eventsxx|xxAvailabilityxx|xxArchivexx|xxShoppingxx|xxContact Us
Contact us at