Ostakaka Aunt Evelyn Renander Anderson Recipes

MOMMY ANDERSON'S OYSTER DRESSING

Mommy Anderson's Oyster Dressing image

Provided by Sunny Anderson

Time 1h50m

Yield 10 to 12 servings

Number Of Ingredients 14

Ingredients

Turkey or chicken giblets and neck bone
1/4 onion wedge
2 1/2 cups chicken stock
16 ounces shucked oysters in their liquor
4 cups herbed stuffing cubes
4 cups corn bread stuffing cubes
1/4 cup chopped fresh parsley
4 tablespoons butter
1 cup chopped celery
1 cup chopped onion
12 fresh sage leaves, chopped
12 sprigs fresh thyme, striped and gently chopped
4 cloves garlic, grated on a rasp
Salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F. In a pot, add the giblets, neck bone, onion and stock. Simmer and cook on low for 20 minutes. Discard the onion and neck bone. Remove the remaining giblets and chop. Place back in the stock and set aside. Strain the oysters over the pot of stock and set aside the oysters.
In a large bowl, mix all the stuffing cubes with the parsley and set aside.
In a saute pan on medium heat, add 2 tablespoons butter, celery, onions, sage, thyme and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender, but the garlic is not browned. Remove to the bowl of bread cubes. In the same pan, add the remaining 2 tablespoons butter and the oysters. Saute until the edges begin to curl on the oysters. Remove to the bowl of stuffing cubes and stir to combine with everything. Pour the stock over the mixture and stir. This is a wet dressing, so it will be very moist. Pour into a 13-by-9-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake for 45 minutes, then raise the temperature to 400 degrees F and bake uncovered until golden brown on top, about 15 minutes more.

OSTAKAKA -- AUNT EVELYN (RENANDER--ANDERSON RECIPE

OSTAKAKA -- Aunt Evelyn (Renander--Anderson Recipe image

Provided by á-825

Number Of Ingredients 9

Ingredients

3 gallon 1% or 2% milk
1 cake Hanson's rennet (no other kind works well for
me)
2 C flour
6 eggs (beaten)
2 C pure cream (like whipping cream)
1 C sugar
1/4 tsp salt
vanilla - optional

Steps:

FOLLOW DIRECTIONS CLOSELY Dissolve rennet in small amount of warm water (takes quite a while) Warm milk to 90 deg to 100 deg. Mix flour in a little cold milk to make a thin paste. Add dissolved rennet to flour paste and stir in stir into warm milk. Stir slowly so flour does not settle to the bottom. When milk is beginning to clabber (thicken) stop stirring - let set for 2 hours. Cut through several times with long knife so whey will separatew from curds. Drain Put curds in large bowl and add eggs ( beaten), cream, sugar, and salt. stir into curds carefully. Bake in 9 x 13 and 8 x 8 pans at 400 deg for 10 min. Then at 375 deg for 50 minutes. Requires large pan to accommodate milk -- it is not cheap either.

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