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South Dakota State University Farmhouse Fraternity Cookbook

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South Dakota State University Farmhouse Fraternity Cookbook 6outb llakota 6tate ltnibtr�ttp jfarmT!,ou�t jfrattrnttp · Cookbook � '( (_� 'i..J _Q___:-., ,�,..,.,\ s .s k, � \ 9� �3S'-\'2_'3,'-\-0 , - ----- ·-· ,r,f.• , ...'- 11iln� i. I I n1: - I •I I , ·•·i"l', h �,,! If there is one thingthat the men of FannHouse can agreeon it is thatthey likeFOOD! However, they do express differences of opinion on their favorite food items. In aneffort to compile a collection of recipes which are"FarmH ouse favorites", the idea for this recipe book began. It is our hope that this cook book will makem eal planning easier at FannHouseand at your house. Thank you for your support. Deb DeBates, Housemother 1991 � Present Paul H Hoffer, Alumni Relations Chairman 1994 FannHouseFraternity@ TheObject 'The object of our Fr.uemity is 10 promocc 800d fellowship, 10 enco..... studiousness. and to inspire its memben in scelcin1 the best in their chosen lines of study u well u in life. Propess shall mark our every step: the spirit of con1eniality shall reip at all times; and every member shall be honest witb himselfas widl his brc,Chen. Men elected to ourmembenbip are considered to be of aood moral cbancter, to be hiah in scholarship. to have the capacity for imecinl ud mati.. frieDds. ud ID pve promise of service IO their fellowmea 111dto lbeworld. To beMd becomesuch may• timesrequR a sacrifice of li11111. pleasureMd comfona. The abovestatement is theessence ofFann HomeFraternity. Fromthe first Fanni-louseClub meeting on February8, I 965,that was attendedby 12 men. to the mostrecently held chapter meeting that 49 attend.F annHouseMembers have prided themselveson canying out the Object's words. OnMay 21, I 966,the SouthDakota State Chapterof FannHouse Fraternity wasgranted a charterby theInternational Fraternity. Thefollowing men arc the FoundingFathers of theSDSU chapter: AlanAndenoo DuaneMuchmore MiltonAndenon JeffreyMuchow LanyBeckwith RichardMurphy Michael Cosgrove Rogcr0l300 GaryFersdahl JohnOurada JamesHegg AllynSapa RichardHe gg FrederickShinnick J. HowardHesby EdwardSoukup CurtisHolmquist RonaldThaden LanyLounsbery RogerTilberg DonaldLunstra James Vandendriessche DennisMicko DennisAlan Vehc Dueto the effortsof thesemen, over 500 others have hadthe opportunity to becomemembers of anorganization designed to be"Builders of Men." ClaytonKama.on SDSU FarmHouscPresident 1994-199S ll\ttruitmtnt JSuilbtrs of .:ffltn If you know of any young men planning to attend South Dakota State University or any other campuswhere a FarmHouse chapter is located,fillout the information below and send it to the SDSU Chapter, FarmHouse Fraternity, 729 20th Avenue, Brookings, SD 57006. Name------------------- Home Address-------------- -- Telephone Number _______________ College or University attending._____ ________ Possible Major ________________ Table of Contents VIP ................................................................................................. 1 Appetizers, Beverages and Dips .................................................. 17 Appetizers . .. .. .. .. .. .. .. .. .. .. .. .. 1 7 Beverages . .. .. .. .. .. .. .. .. .. .. .. .. .. .. 19 Dips ........................................................................................ 20 Breads .......................................................................................... 23 Main Dishes ................................................................................. 31 · Casseroles .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 31 Sandwiches ............................................................................ 61 Soups .............................................................. n••··············· .... 63 Sweets .......................................................................................... 67 Bars and Cookies ................................................................... 67 Cakes ..................................................................................... 77 Candies .................................................................................. 79 Desserts .................................................................................. 81 Vegetables and Salads .................................................................. 95 Salads ......................................................: .............................. 95 Vegetables ............................................................................ 101 INSTY-PRINTS'M lltl."ilf'Vf,:."i."i PRINTING SEH"1U:.'i 301 Main Avenue Brookings, SD 57006 605-697-5170 Handy Chart of Kitchen Math with Metric KITCHEN MATH WITH METRIC TABLES Measure Equivalent Metric (ML) 1 tablespoon 3 teaspoons 14.8 milliliters 2 tablespoons 1 ounce 29.6 milliliters 1 jigger 1½ ounces 44.4 milliliters ¼ cup 4 tablespoons 59.2 milliliters 1/1 cup 5 tablespoons plus 1 teaspoon 78.9 milliliters ½ cup 8 tablespoons 118.4 milliliters 1 cup 16 tablespoons 236.8 milliliters 1 pint 2 cups 473.6 milliliters 1 quart 4 cups 947 .2 milliliters 1 liter 4 cups plus 3 tablespoons 1.000.0 milliliters 1 ounce (dry) 2 tablespoons 28.35 grams 1 pound 16 ounces 453. 59 grams 2.21 pounds 35.3 ounces 1. 00 kilogram THE APPROXIMATE CONVERSION FACTORS FOR UNITS OF VOLUME To Convert from To Multiply by teaspoons (tsp.) milliliters (ml) 5 tablespoons (T.) milliliters (ml) 15 fluid ounces (fl. oz.) milliliters (ml) 30 cups (C.) liters (I) 0.24 pints (pt.) liters (I) 0.47 quarts (qt.) liters (I) 0.95 gallons (gal.) liters (I) 3.8 cubic feet (ftl) cubic meters (ml) 0.03 cubic yards (ydl) cubic meters (ml) 0.76 milliliters (ml) fluid ounces (fl. oz.) 0.03 liters (I) pints (pt.) 2.1 liters (I) quarts (qt.) 1.06 liters (I) gallons (gal.) 0.26 cubic meters (ml) cubic feet (ft3) 35 cubic meters (ml) cubic yards (ydl) 1.3 Simplified Measures dash = less than 1/a tsp. 2 pts. (4 C.) = 1 qt. 3 tsp. = 1T. 4 qts. (liquid) = 1 gal. 16 T. = 1C. 8 qts. (solid) = 1 peck 1C. =½pt. 4 pecks = 1 bushel 2C. = 1 pt. 16 oz. = 1 lb. If you want to measure part-cupsby the tablespoon. remember: 4T. = ¼ C. 101/,T. = 2/, C. 51/,T. = 1/, C. 12T. = l/4C. '8T. = ½C. 14T. = 3/aC. CONTENTS OF CANS Of the different sizes of cans used by commercial canners, the most common are: Size Average Contents 8 ounces .. ... .. .. .. .. .. .. .. .. .. .. .. .. .. .. 1 cup picnic . ... .. .. .. .. .. ... .. ... .. .. ... .. .. ... 1 ¼ cups No. 300.................... ................................... 1 '/4 cups No. 1 tall . .. .. ... .. ... .. .. .. .. .. .. ... .. .. 2 cups No. 303 ....................................................... 2 cups No. 2 .. .. .. .. ... .. .. .. .. ... .. .. ... 2½ cups No. 2½ . .... .. .... .. ... ................. ..... .. 3½ cups No. 3 ........................................................... 4 cups No. 10 ......................................................... 12 to 13 cups OVEN TEMPERATURES DEEP-FAT FRYING TEMPERATURES WITHOUT A THERMOMETER Slow......................................... 300° Slow moderate . .. ... ... .... .... .... 325° A 1-inch cube of white bread will Moderate ... ... .. ... .. .. .. .. ... 350° tum-golden brown: ° Quick moderate ................... 375 345° to 355° 65 seconds Moderately hot .. .. ... .. .. .. .. .. 400° 355° to 365° 60seconds ° Hot .......................................... 425 365° to 375° 50seconds ° Very hot.................................. 475 3 7 5° to 385° 40 seconds 385° to 395° 20 seconds Substitutions FOR: YOU CAN USE: 1 T. cornstarch ... .. .. .. .. .. ... ... .. .... .... 2 T. flour OR 1 ½ T. quick cooking tapioca 1 C. cake flour .... ....· ...................... 1 C. less 2 T. all-purpose flour 1 C. all-purpose flour ................... 1 C. plus 2 T. cake flour 1 square chocolate ..................... 3 T. cocoa and 1 T. fat 1 C. melted shortening ................ 1 C. salad oil (may not be substituted for solid shortening) 1 C. milk ......................................... ½ C. evaporated milk and½ C. water 1 C. sour milk or buttermilk....... ... 1 T. lemon juice or vinegar and enough sweet milk to measure 1 C. 1 C. heavycream ........................ 2/J C. milk and 1/J C. butter 1 C. heavy cream, whipped ...... ½ C. well-chilled evaporated milk, whipped 1 Sweetened condensed milk . .. No substitution 1 1 egg ............................................. 2 T. dried whole egg and 2 T. water 1 1 tsp. baking powder ... .... .. .. ... .. ¼ tsp. baking soda and 1 tsp. cream of tartar OR¼ tsp. baking soda and½C. sour milk, buttermilk or molasses; reduce other liquid ½C. 1 C. sugar ...................................... 1 C. honey; reduce other liquid¼ C.; reduce baking temperature 25° 1 C. miniature marshmallows ..... About 10 large marshmallows, cut up 1 medium onion (2½ dia.) .......... 2 T. instant minced onion OR 1 tsp. onion powder OR 2 tsp. onion salt; reduce salt 1 tsp. 1 garlic clove ................................ 1/1 tsp. garlic powder OR¼ tsp. garlic salt; reduce salt 1/, tsp. l T. fresh herbs .............................. l tsp. dried herbs OR¼ tsp. powdered herbs OR½ tsp. herb salt; reduce salt¼ tsp. Common Causes of Failure in Baking BISCUITS 1. Rough biscuits caused from insufficient mixing .. 2. Dry biscuits caused from baking in too slow an oven and handling too much. 3. Uneven browning caused from cooking in dark surface pan (use a cookie sheet or shallow bright finish pan). too high a temperature and rolling the dough too thin. MUFFINS 1 . Coarse texture caused from insufficient stirring and cooking at too low a temperature. 2. Tunnels in muffins. peaks in center and soggy texture are caused from overmixing. 3. For a nice muffin. mix
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