Best Hasty Recipes

HASTY PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• In a medium bowl, mix together brown sugar, boiling water, vanilla, and butter. Pour into prepared baking dish.
• In a clean bowl, mix together white sugar, flour, milk, baking powder, nuts, and raisins. Drop by spoonfuls on top of the mixture in the baking dish.
• Bake in preheated oven for 30 minutes. Serve warm.

HASTY PUDDING

Steps:

• Make a paste of the corn meal and cold water, stirring until there are no lumps and pour gradually into the boiling water.
• Stir until very thick.
• Place in a double boiler, cover and cook from 2 to 3 hours, stirring frequently.
• Serve hot with sugar and milk, with plenty of butter and salt as desired.

HASTY PUDDING -A VERY OLD CORNMEAL RECIPE

Steps:

• 1. Put the cornmeal in a bowl and add 1cup of cold water.. In a heavy saucepan bring 3 cups of water, and 1/2 teaspoon of salt to a boil. Carefully stir in the cornmeal mixture, making sure it does not lump. Cook over low heat, stirring occasionally,for 12 to 15 minutes. Serve pudding with a pat of butter ( Oh! go ahead LOTS,of butter) and the sweetener of your choice, or cream.
• 2. Picture is my lunch 10/31/11 lots of butter, maple syrup in the middle.. I eat around the outer edge first, while dipping the spoon with pudding into the syrup. My, my, that,s GOOOOD!

HASTY PUDDING WITH WHIPPED CREAM

Steps:

• Preheat the oven to 325 degrees F; position a rack in the center of the oven. Butter a 9-by-13-inch baking dish.
• In a bowl, whisk the cornmeal, flour, cinnamon and salt to combine. Set aside.
• In a large saucepan over medium-high heat, whisk together the half-and-half, maple syrup, molasses and brown sugar. Heat until just starting to boil, then lower to a simmer and slowly add the cornmeal mixture, a little at a time, whisking constantly. Simmer, whisking, for about 5 minutes. Whisk in the butter and the orange zest and juice.
• Transfer the pudding to the prepared baking dish and bake until set, 1 hour 15 minutes. Remove from the oven and let cool for 10 minutes. Serve topped with whipped cream, spread evenly over the pudding.
• With an electric mixer, whip the cream until soft peaks form. Add the confectioners' sugar and continue whipping until the cream holds stiff peaks. Refrigerate until ready to serve.
• Yield: 3 cups

HASTY FRUIT COBBLER

Steps:

• 1. Preheat oven to 375 degrees
• 2. Melt one whole stick of butter or margarine in the bottom of your baking pan. See pan size options: * 8x8 or 9x9 or a round pie plate. * Double the recipe for a 9x13" cake pan.
• 3. Mix together: flour, sugar, baking powder, and milk until batter is mixed completely.
• 4. Pour batter mixture into pan over the melted butter.
• 5. Add juicy fruit of choice on top of the batter. Fruit Options: Fruit can be canned berries, cherries, peaches, or pineapple. Fresh stewed fruit may be used. My favorite is fresh peaches! I will buy fresh peaches and prepare them to freeze. When I need the fruit, I'll take a two cup food-saver sealed bag from the freezer..... thaw & use.
• 6. Bake in 375 degree oven for approximately 30 minutes. This will serve 4-6. * Double the recipe for a 9x12 baking pan.

HASTY COBBLER

Steps:

• Mix well all ingredients, except fruit.
• Pour into a buttered quart casserole dish that has 2 or 3 Tbl. butter chipped up in it.
• Pour fruit over the batter.
• Batter will rise to the top.
• Cook at 400 for 30 minutes.

HASTY CHOCOLATE PUDDING

Steps:

• In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
• Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
• Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

HASTY TASTY CHOPS

Steps:

• In medium bowl, beat eggs & milk until blended.
• Place crumbs on waxed paper or in pie plate.
• Dip chops into egg mixture, then into crumbs to coat on each side.
• In large skillet, heat oil over med. heat.
• Add three chops & cook until browned on each side. Remove and keep warm. Cook remaining 3 chops. Again, removing and keeping warm.
• Add potatoes, onions and peppers. Sprinkle with salt and pepper. Place chops on top of potatoes.
• Cover and reduce heat to med. low.
• Cook about 50 minutes. Remove chops and keep warm.
• Raise heat and cook potatoes until browned.
• Serve with chops.

HASTY HOTS

Steps:

• Chop green onions fine.
• Add grated cheese and enough mayonnaise to make a spread of fairly firm consistency.
• Toast one side of bread rounds or sliced French bread.
• Spread mixture on untoasted side and put under broiler just until bubbly.

GRANNY'S HASTY BREAKFAST EGG CASSEROLE

Steps:

• Eggs can be cooked the night before,to save time. Shell and slice eggs, arrange with potato chip crumbs in alternate layers in a buttered baking dish,or pie tin. Reserving enough potato crumbs for the top. Combine soup with milk. Season lightly with celery salt and pepper, then pour over top. Sprinkle with remaining crumbs. Bake in a 350 degree oven about 25 minutes, until heated and delicately browned. Serve with toast.

HASTY

Steps:

• Combine all ingredients in a mixing glass and shake well. Strain into a cocktail glass.