The Eat Food NOT Money Cookbook

Mrs. Filhiol’s Recipe

I’m posting this recipe today more for fun than anything. I won’t be including a cost-to-make section. This is more of a history-of-cooking post. I got this recipe out of the cookbook “Cooking the Cajun Way” also known as “The French Acadian Cookbook” which was written by Ellis Cormier “The Boudin King”. It was published in 1955. According to the cookbook, this cake was origionally made for Miss Annie Filhiol’s wedding in 1878. The wedding was postponed for 6 months and the cake kept perfectly fresh wrapped in a blanket and stored in a large tin box.

This is what she used:

  • 1 lb light brown sugar
  • 1 lb flour
  • 3/4 lb butter
  • 12 eggs, beaten well
  • 2 tsp baking powder
  • 2 lbs raisins
  • 1 c molasses
  • 2 lbs currants
  • 1 Tbl citron
  • 1 Tbl mace
  • 1 Tbl cinnamon
  • 1 Tbl nutmeg
  • 1/2 goblet of wine
  • 1/2 goblet of brandy

The instructions were:

Cream the butter, add sugar and then the eggs. Beat well. Add the molasses, brandy and wine. Mix together the spices, baking powder and flour. Add the raisins, currants and citron to the flour. Mix all together well. Pour into a long baking dish. Bake over medium to low flames for 3 1/2 hours.

Remember, in 1878 she was using a wood stove! If you wanted to try to make this cake yourself in a gas or electric stove, bake @ 250 degrees in a 13 x 9 x 2″ pan. Set the pan in a larger pan of water and bake for 2 1/2 hours. Remove the pan of water and bake for 1 hour more or until cake is cooked through.

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December 30, 2009 Posted by | -cakes/cupcakes, OTHER STUFF | , , | 2 Comments

Herb dressing

This is a tasty homemade salad dressing that can be kept up to a week in the refrigerator. It makes about 2/3 of a cup.

What you’ll need:

  • 1/2 c salad oil (This is really any oil you like. It can be corn, vegetable or olive oil)
  • 3 Tbl wine vinegar
  • 1/8 tsp powdered thyme
  • 1/8 tsp powdered marjoram
  • 1/4 tsp dried basil leaves OR 4 fresh basil leaves, chopped finely
  • 1 Tbl minced onion
  • 1/2 tsp salt
  • 1 Tbl parsley, finely chopped

Combine all ingredients in a salad dressing jar or any jar with a tight fitting lid. Shake vigorously. Let stand for 10 minutes before using. Shake again before each use.

Cost:
vegetable oil (regular) – $2.28
vinegar (small) – $0.92
herbs & spices – $1.50
Total – $1.82

December 29, 2009 Posted by | -sauces/toppings/marinades/dressings, OTHER STUFF | , , , , , , | 2 Comments

This is where they come from…

I got asked the other day where I get all my recipes from. Some of them I get off food products: cans, bags and boxes. Some of them I’ve gotten out of cookbooks (sadly, none of which I own) over the years. Some I get from friends, co-workers and family members. Whenever I come across a recipe that looks interesting to me, I try it. If I like it then it goes into one of my many notebooks.

I literally have thousands of recipes in my notebooks. Eventually they will all be shared with you 🙂

As a matter of fact, tomorrow you will get one of my “notebook recipes”. I hope that answered your question my faithful reader (she asked not to be identified and I have no problem respecting that). To anyone that may have a question for me, please feel free to ask away! I don’t mind one bit! I’ll see you all tomorrow!

December 27, 2009 Posted by | -questions asked by readers, OTHER STUFF | , | 2 Comments

Christmas breakfast casserole

Hey guys! I hope y’all had a great Christmas! Ours was wonderful! 😀 We went to my husband’s son & his wife’s home for breakfast and she made a delicious casserole for us. I thought it was so good (and simple!) that I’d share the recipe with you.

What you’ll need:

  • 1 dozen eggs
  • 1/8 c milk
  • 2 Tbl butter, divided
  • 1 lb breakfast sausage
  • 3 c shredded cheddar cheese, divided
  • 1 bag frozen, shredded hash browns

Beat the eggs and milk together and scramble in 1 Tbl butter. Put half the scrambled eggs in the bottom of a casserole dish and set the other half aside. Brown the sausage, crumbling it as it cooks. Drain. Put into a large bowl and set aside. Brown the hash browns in 1 Tbl butter. Mix together the cooked hash browns, cooked sausage and 1 1/2 cups of shredded cheese. Spread on top of eggs in casserole dish. Top with remaining eggs and then the remaining cheese and bake @ 350 degrees until the cheese is melted, about 10 minutes. Feeds 4.

Cost:
eggs (18 count) -$1.47
milk – $1.78/gallon
pork sausage – $1.89
shredded cheddar – $1.98
frozen shredded hash browns – $2.29
Total – $7.30

December 26, 2009 Posted by | -breakfast items, -casseroles, -sausage, -vote for Foodista contest, HOLIDAYS/SPECIAL OCCASIONS, MAIN DISHES | , , , , , , | 3 Comments

The reason I’m not here…..

Click here to find out 🙂
Merry Christmas everyone ♥

December 21, 2009 Posted by | OTHER STUFF | Leave a comment