Frenchy Food - My favorite recipes

I loved my time living in France. I especially loved the food. I have a hand written recipe book that I had kept back in 1991-1993, and it's getting worn. So this post is simply my recipe book. Feel free to try them. I wouldn't have written them down if I didn't like them. There is a mix of recipes that I discovered in France, and recipes that were sent from home of things that I missed. You really start to crave things that you took for granted back home. (Like peanut butter). Some have European measurements and others U.S. I’m just copying them the way they were written.

Never Fail Pie Crust

4 cups flour
2 cups shortening
1 cup boiling water
1 Tsp baking powder
1/2 Tsp Salt
Add hot water to shortening and then add flour, salt, and baking powder, then mix.

Snicker Doodles
2 ¾ Cups Sifted Flour
½ Tsp. Salt
1 ½ Cup Sugar
3 tsp baking powder
1 cups soft butter
2 eggs

4 tsp. Cinnamon
5 Tbsp Sugar

Mix and sift flour, baking powder, and salt.
Cream the butter (mix it) and add 1 ½ cup sugar gradually making it fluffy.
Add beaten eggs and mix
Add sifted dry ingredients, gradually mixing in.
Chill in refrigerator
Mold dough into small balls
Using mixture of cinnamon and sugar, roll dough ball in it.
Bake about 2 inches apart on un-greased baking sheet at about 400 degrees for ab0ut 10 minutes
Store and hide from companion.

Root Beer

Root beer is generally legal in the Mormon Faith, but Elder Johnson and I made a huge batch that started to ferment. It was an accident that it started to ferment on us and we tried to drink it all very quickly, but the fermenting root beer combined with us drinking large quantities was probably not a good idea. Now I’m not saying we got drunk, but I’m not not saying we did either. It was more of an innocent root beer tipsiness.

2 ½ Cups Sugar
¾ yeast cake
½ bottle root beer extract
1 gallon water
Mix together
Set in warm place for 4 hours
Then get it into the fridge (the part we didn’t do because we had mass produced many gallons and had a small fridge)

Rochers
3 egg whites
250 grams of sugar
250 grams of almond powder or coconut powder (or half and half)
first add sugar then the egg whites in the sauce pan and mix well
Stir over low flame constantly until sugar dissolves
Take off flame
Do not let whites cook
Add substance (almond powder, etc.) and mix well
Form balls
But on buttered sheet
Cook at low temp. in oven for 15 minutes

Chi Chis
2 cups of flour
add hot water to make thick pate
Deep fry in long shape like a hot dog
Roll in cinnamon and sugar

Poubelles
Fry hamburger
Cut up green pepper, onion, (red and yellow peppers if available) and fry with hamburger
Add in Vache Qui Rit (laughing cow cheese) about 10 triangles
Add in tomato paste, water, salt, and pepper
Mix it all together in the pan
Cut a baguette (French bread) in half and hallow out the middle
Put the mix into a hollowed out baguette

Lovey Truc (Elder Loveland’s stuff)
Put oil into fry pan, enough to cover the bottom of the pan
Heat the pan
Break up spaghetti noodles and brown them in the pan in the oil
Add hamburger and onion or ham
Add rice and cook until the rice is white
After all is cooked, add a can of corn and simmer for 1 minute
Then add to cans of water (you haven’t added any water till this point)
Continue to add water until rice is cooked
Let is simmer
Remove lid, let water boil out
Mix 1-2 eggs together in a separate bowl
Pour over stuff in pan and mix until cooked
Serve with chop sticks, soy sauce

Breakfast truc (breakfast thing) from Sister Ray
Cook some rice
Add sugar, cinnamon, and vanilla and stir into rice
Cook for 8 minutes with rice
Mix in peaches.
Serve hot or cold

Another Breakfast truc from Sister Ray

Smash up some fruit like peaches(1/2 cup or so)
Add to fat free fromage blanc or fat free yogurt
Mix in some cinnamon and sugar to taste

Rice a Roni a la Elder Rusch

1 cup rice (cook it)
1 cup small broken up spaghetti noodles – fry in butter on the stove until browned
Add 2 cups of water to browned noodles
Add a bouillon cup (chicken or beef)
Boil till water evaporates in pan
Add rice in before the water has completely evaporated
Mix and serve with some salt and pepper

Rice Crispis
½ cup butter
1 package of marshmallows (try finding these in France)
5 cups of rice crispies (try finding these in France)
Melt butter in large saucepan
Add in marshmallows
Stir constantly until melted
Remove from heat
Add rice crispies
Spread on to buttered pan
Cool and cut

Meat Loaf (Grandma Alldredge)
1 package of hamburger
1 egg
1 small onion
½ cup bread or cracker crumbs
Mix all together & put in a baking dish
Cover with tomato sauce and bake

Spanish Noodles (Mom)
Brown 1 lb. of hamburger
Add 1 medium onion cut up
Add 1 bell pepper cut up
Then drain off grease
Mix in ½ cup chili sauce
Mix in ½ water
Top with 2 cups of noodles
Add 1 large can of tomatoes (1 quart)
Add 1 teaspoon of parsley flakes
Add ¼ cup grated cheese
Cover, cook until noodles are soft (1/2 hour)

Potato Salad for 2 people (Grandma Alldredge)
4 potatoes cooked & chopped
1 tsp. salt
Boil 2-3 eggs (hard)
1 small onion chopped
1 cup mayonnaise, enough to cover potatoes
1 tsp. mustard mixed with mayo

Macaroni Salad (Grandma Alldredge)
1 ½ cup macaroni cooked and cooled
2-3 hard boiled eggs
1 small onion diced (this might be a green onion)
Add baby shrimp or tuna
Add Mayonnaise with some mustard and mix into salad

Potato Cheese Soup (Gavin Duckworth, though I often took credit for this soup because I added hamburger to it to J-manonize it – and to make Gavin mad)
6 potatoes in a pot
1 tsp salt
Peal and cut into chunks
Boil until tender
In another pan while the potatoes are cooking, make the sauce
1 Tablespoon salt
1/3 cup flour
1/3 cup butter
¼ tsp pepper
¼ tsp onion salt
Melt butter & stir in the other ingredients (the potatoes are still cooking in the other pot)
Add enough milk until it makes a thick gravy.
Turn off burner and add 1 ½ cups of grated cheddar cheese
8 oz. of sour cream
Stir until the cheese is melted
Add the sauce to the potatoes, water, and all. Stir till blended and creamy.
That’s all. You’ll love this soup.
Now if you want to J-Manonize it, you also add in some cooked ground hamburger. It is better that way, in my humble opinion. Though most things on earth are better with either hamburger or bacon.

Best Brownies On Earth – Elder Sim
(dry ingredients)
2 cups flour
1 cup cocoa (Nestle Quick is preferred in France. It’s not real dark)
1 ½ tsp salt
1 package of the pink package chemique (I’m pretty sure this is baking powder)
Mix all dry ingredients in one bowl.

(wet ingredients)
4 eggs
1 ½ cup oil (melted butter tastes the best)
2 cups of sugar
1 package of vanilla (probably the same as a teaspoon in the U.S.)
Mix all wet ingredients in one bowl
Slowly stir in the dry ingredients into the wet ingredients, stirring constantly to avoid clumps.
Pour into baking pan and bake
Cook at 4 ½ for ½ hour (In France 4 ½ is probably 375 degrees)

Yogurt Cake – Elder Johnson
Mix each time you add something. Use the yogurt cup for measuring everything else.
Add 1 Yogurt (personal Yoplait size) (whatever kind you want, plain, strawberry, blueberry, etc.)
½ Yogurt cup of oil
½ yogurt cup of milk
3 eggs
a pinch of salt
2 full yogurt cups of sugar
1 package of vanilla (1 tsp. vanilla)
3 heaping yogurt cups of flour
Package of levre chemique (baking powder, maybe 1 tsp.)
Grease pie pan/cake pan with butter and sprinkle flour over greased pan
Bake on # 6 (probably 350-400 degrees in the US)
Add fruit, coconut, etc. for flavor
No frosting required. They don’t do that in France really.

Les Crepes – J-Man’s crepes taken from several comps. and added my touch
1 ½ cup flour
Tablespoon sugar
½ teaspoon salt
Mix dry ingredients
Add to wet ingredients
2 cups of milk
1-2 eggs
Mix wet ingredients in separate bowl before adding dry ingredients
After ingredients are mixed well (stirring constantly as you add the dry ingredients to avoid lumps) grease the crepe pan (or regular frying pan)
I use a paper towel and fold it up, and dip it into a little bowl of olive oil, then grease the pan with the paper towel. I do this between every 2 crepes.

Use a ½ cup to poor the batter onto the hot crepe pan, tip the crepe pan to cover the entire pan. Watch the crepe to see when the one side is slightly browned/cooked. Loosen the edges with a butter knife or spatula, and then flip it. (You can try to turn it with the spatula, but it wouldn’t be the French way) Cook is slightly on the 2nd side. Put onto a plate and add toppings such as Nutella, fresh strawberries, whip cream, butter, and sugar.

Rice Salad
Cooked rice, chilled
2-3 tomatoes cut up
1 avacado cut up
1 can corn, drained
3-4 boiled eggs
Add all the ingredients together. Pour Vinaigerette sauce over it.

Vinaigrette Sauce (Elder Stokes)
½ Tsp Mustard (tres fort) Stronger the better
½ Tsp pepper
Add vinegar and olive oil to taste, about ½ and ½

Now I’m hungry after copying these all down. I think that I'll make dinner.

Bon appetite
The Cable Guy
www.professionalcable.com