Susan Fox's Culinary World

Author: Susan Fox

  • CHINESE CHICKEN SALAD DRESSING

    Yes, I know it is an American recipe made with some Asian ingredients. But we love it so. From back of the package of “maifun” rice noodles. Combine: 1/2 tsp. dry mustard                     2 Tbsp. sugar                     2 tsp. soy sauce                     1 Tbsp sesame oil                     1/4 cup salad oil                     3 Tbsp. rice…

  • DANISH RICE PUDDING

    Christmas favorite. I made this for the SCA Twelfth Night celebration, where the theme was Scandinavian, for the brunch bar. A total stranger came up to me, told me this was exactly like her grandmother’s, gave me a carved bone ring off her fair white hand, and disappeared into the crowd. I treasure that ring…

  • Cranberry Orange Sauce for Thanksgivukkah

    So, in 2013, the American and Jewish moveable holiday calendars lined up in such a way that Thanksgiving and Hanukkah were celebrated on the same day. This was one of many recipes that commemorated both. You could wait until 2070 or 2165, or just make this anyway, it is quite nice and not quite as…

  • CORN PUDDIN

    I’m not even sure where I got this one. It became a family favorite for Thanksgiving. Folksy mispellings retained for flavor.  16 oz can whole kernal corn, drained  16 oz can creamed corn  1 cup milk  3 beaten eggs  1 tsp salt  2 tsp sugar  lots of pepper  1/2 cup saltine cracker crumbs  butter –…

  • COAL COOKIES

    By Lori Alden Holuta. Children in her Steampunk books don’t leave cookies and milk for Santa. Turns out, in the steam powered world of Industralia, coal in your stocking is a good thing! The book in which this appears may be purchased here:https://www.amazon.com/gp/product/1532963289 INGREDIENTS 1 cup butter room temperature 2/3 cup white granulated sugar 1…

  • COFFEE LIQUEUR

    Home made Kahlua-type cordial, made with ground coffee instead of instant. I am the kind of control freak who needs this! From The Ultimate Chocolate Cake Book, by Pamella Asquith, Holt Rinehart Winston, 1983. Makes 1 Quart. 1-3/4 cups [14 ounces] water 1-1/2 cups [12 ounces] sugar 1 vanilla bean 3/4 cup [8 ounces] freshly…

  • CLAM CHEESE LOG

    I got this from Ann Williams, who always served this before Christmas dinner.  8 oz. cream cheese 1 Tbsp. lemon juice 1 tsp. prepared mustard 1 tsp. Worcestershire sauce 2 Tbsp. chopped fresh parsley 1 Tbsp. chopped fresh onion 4 oz. pimentos 2 6-1/2 oz. cans minced clams 1/3 cup finely crushed saltines 1/2 cup…

  • MEXICAN CHOCOLATE BREAD

    1 cup warm milk 1 egg 1/2 cup butter or margarine 3 cups bread flour 1 cup Mexican Chocolate, crushed tablets 1 package [or 1 Tablespoon] yeast Dump into bread machine in order given [or dump into a bowl and mix, knead and shape yourself, bake 1/2 hour at 350F or until done.  Makes one…

  • PUMPKIN BREAD

    from the Monastery of the Angels 3-1/2 cups sifted flour 3 cups sugar 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1-1/2 teaspoons salt 4 eggs, beaten 1 cup oil 2/3 cup water 2 cups cooked and mashed pumpkin Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt.  Combine eggs,…

  • THE BEST SUGAR COOKIE YOU EVER ATE OR SNITCHED

    from “Good Food” magazine.  1 cup butter or margarine 2 cups sugar 2 eggs 1 cup oil Pinch salt 1 tsp. vanilla 5 cups unsifted flour 2 tsps. baking soda 2 tsps. cream of tartar Cream butter and sugar.  Add next 4 ingredients.  After measuring, sift dry ingredients together.  Mix well.  Roll into balls between…