1/4 cup cornstarch
2/3 cup sugar
1/4 tsp salt
2 cups milk
3 egg yolks, slightly beaten
2 T butter
1/2 tsp vanilla
1 pastry shell

Mix dry ingredients and salt.  Gradually add milk.  Cook until thick, stirring constantly.  Slowly add small amount of hot mixture to eggs, stir into remaining hot mixture.  Cook 5 minutes.  Cool.  Add butter and vanilla.  Pour into cooled baked crust and refrigerate at least 3 hours before serving.

Printable Version

The post Cream Pie appeared first on The Cowley Cookbook.

1 cup sugar
3 cups milk
1 tsp vanilla
salt
4 eggs
nutmeg or allspice

Bring sugar, milk, vanilla and salt to a boil.  Beat eggs and pour the first mixture–slowly–over the eggs, beating constantly.  Prepare your own pastry crust.  Line pie pan, flute edges.  Pour egg mixture into shell and sprinkle with nutmeg or allspice.  Bake at 350 degrees about 30 minutes or until a knife comes out clean.  Do not overcook.


Printable Version

The post Egg Custard Pie appeared first on The Cowley Cookbook.

1 1/2 cups sugar
1 cup shortening
1 cup buttermilk
2 eggs
2 large, ripe bananas
3 cups flour
1 tsp soda
1/2 tsp salt
1 cup nuts

Cream sugar and shortening until fluffy.  Add well-beaten eggs and mashed bananas, and mix thoroughly.  Sift dry ingredients and add to sugar mixture, alternately with the buttermilk.  Flour chopped nuts and add to batter.  Bake at 350 degrees for 50-60 minutes in small loaf pans (this helps the bread to be moist.)

Printable Version

The post Banana Nut Bread appeared first on The Cowley Cookbook.

2 tsp chicken soup base
3 cups chicken soup stock
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
2 cups cooked diced chicken
2 1/2 oz. cooked noodles
salt and pepper

Heat chicken soup base and stock together.  Add vegetables and simmer until tender.  Add cream of chicken soup and milk.  Thicken with flour/butter, thickening as desired, then add cooked chicken and noodles.  Add salt and pepper to taste.  Makes about 2 1/2 quarts or 10 one-cup servings.

Printable Version

The post Hearty Chicken Noodle Soup appeared first on The Cowley Cookbook.

“Great for picnics!”

1 frying chicken, cut up
1/2 cup milk
1 egg
2 tsp MSG
1 cup flour
2 tsp garlic salt
1 tsp paprika
1/4 tsp poultry seasoning
1 tsp black pepper

Blend milk and egg.  Combine flour and seasonings in plastic bag.  Shake chicken pieces in seasoned flour.  Dip chicken in milk/egg mixture.  Shake chicken a second time in seasoning mixture to coat thoroughly.  Melt 1/2 inch to 1 inch shortening in heavy skillet.  Heat to 365 degrees.  Brown chicken on all sides.  Reduce heat to 275 degrees and cook until tender, turning frequently, about 30-40 minutes more.  Do not cover.  Drain on toweling.


Printable Version

The post Country Fried Chicken appeared first on The Cowley Cookbook.