Hannah Mosiniak

Items

• Spanish Sangria
  Spanish Sangria 1 (25.4-oz.) bottle Burgundy or other dry red wine 1/4 c. brandy 2 T. Cointreau or other orange-flavored liqueur 3 c. fruit juicy red Hawaiian Punch 3 oranges, thinly sliced 2 lemons, thinly sliced 2 bananas, sliced Combine first 4 ingredients in a 3-quart pitcher, mixing well. Add fruit, stirring gently. Cover, refrigerate at least 4 hours before serving. Serve Sangria over ice. Yield: 3 quarts
• Rhubarb Cream Pie
  Rhubarb Cream Pie 2 Tbsp. butter 2 c. diced rhubarb 1 c. sugar 1/4 c. sugar 2 egg yolks (save whites) 2 Tbsp. cornstarch 1/8 tsp. salt 1/4 c. light cream Melt butter and add diced rhubarb and cup of sugar. Cool slowly until rhubarb is tender. Combine 1/4 cup sugar, egg yolk (well-beaten), cornstart, saltm light cream. Add to rhubarb and cook until thick. Cool and pour into baked 8 inch pie shell. Top with meringue made with the left over egg whites. Bake at 350 degrees for 12 to 15 mintues.
• Fluffy Fruit Salad
  Fluffy Fruit Salad 1-1/2 c. canned pineapple tidbits 1/2 c. mandarin oranges 1 c. bananas, sliced 1-1/2 c. mini marshmallows 1/2 c. frozen whipped topping 1/2 c. vanilla pudding Drain pineapple and mandarin oranges; combine pineapple, oranges, bananas and marshmallows in a large bowls. Combine whipped topping and pudding in separate bowl. Add topping and pudding mixture to large bowl, carefully coating all fruit; store in the refrigerator. Note: Variantions: use more or different kinds of fruit or omit the vanilla pudding and just use 1 cup whipped topping.
• Banoffee Pie
  Banoffee Pie 1 can Eagle Brand condensed milk, cooked 2 bananas, sliced 1 env. Sanka instant coffee 1 baked pie crust 1 1/4 c. whipped topping Spread condensed milk in crust. Place sliced bananas on top. Mix whipped topping and coffee and spread on top of pie. Refrigerate. To cook Eagle Brand condensed milk, slow boil unopened can for 3 hours, turning every 1/2 hour to assure even cooking. Cook in refrigerator.
• Lemon Tortoni
  Lemon Tortoni 1 dozen ladyfingers 2 eggs 3/4 cup sugar Juice of 1 lemon Juice and rind of 1 orange Line pan with ladyfingers set on edge. Beat egg yolks and add sugar and juices. Ass egg whites beaten stiff, and pour over ladyfingers. Let stand in refrigerator 24 hours. Serve with whipped cream.
• Dirt Pudding
  Dirt Pudding 1 pkg. Oreo cookies 2 cups milk 1 pkg. (large) instant chocolate pudding mix 1 sm. container of thawed Cool Whip topping 1 pkg. gummy worms (optional) Put Oreos into a thick plastic bag and use a rolling pin to crush them. Set crushed cookies aside. In a large bowl, thoroughly mix the pudding mix with the milk and let it stand for 5 minutes. Add Cool Whip to pudding along with half of the crushed cookies. Mix thoroughly. Sprinkle the rest of the crushed cookies on top. Serve chilled. Makes about 8 servings. Note: If adding gummy worms, either mix in before sprinkling topping, or spread over top. For individual servings, spoon into bowls/cups (then add gummy worms, if desired) before sprinkling last half of sruched cookies on top.
• Coffee Bavarian Cream with Ginger-Caramel Sauce
  Coffee Bavarian Cream with Ginger-Caramel Sauce Bavarian Cream: 1 Tbsp. gelatin, unflavored 1/4 cup cold water 2 egg yolks 1/2 cup sugar, granulated 1/4 tsp. salt 1/2 cup thin cream 1 tsp. vanilla extract 1/2 cup coffee, black, strong 2 egg whites 1 cup heavy cream Soften gelatin in cold water for 5 to 10 minutes. Beat egg yolks, add 1/4 cup of the sugar, and salt. Gradually add cream and softened gelatin. Cook over low heat until slightly thickened; add vanilla and coffee and mix well. Chill until slightly thickened. Beat egg whites until soft peaks form and gradually add the remaining sugar, beating until stiff. Whip cream until thickened and gently fold into coffee mixture along with the egg whites. Spoon into a 2-quart mold and chill until firm. Serve with Ginger-Caramel Sauce. Ginger-Caramel Sauce: 1 1/4 cups brown sugar, packed 3 Tbsp. hot water 3 Tbsp. corn syrup, light 2 tsp. ginger root, grated 1/4 cup butter 1/2 cup heavy cream 1 tsp. vanilla extract 1/3 cup pecans, toasted
• Sachertorte
  Sachertorte Sachertorte: 7 oz. chocolate, semi-sweet 8 egg yolks 1/2 cup butter, melted 2 tsp. vanilla extract 10 egg whites 1/4 tsp. salt 3/4 cup sugar, granulated 1 cup flour, all-purpose, sifted 3/4 cup apricot jam Melt chocolate over hot water. In a mixing bowl, lightly beat egg yolks and then beat in melted chocolate, butter, and vanilla. Whip egg whites and salt until foamy, adding sugar, a tablespoon at a time. Continue to beat until stiff peaks form. With rubber spatula, mix one-third of the egg whites into the chocolate mixture. Then gently fold in flour and the rest of the egg whites, using an over-and-under cutting motion. Do not over-mix. Line 2 nine-inch cake pans with wax paper. Pour in batter. Bake at 350 degrees Fahrenheit for 25 minutes. Chocolate Glaze: 3 oz. chocolate, unsweetened 1 cup heavy cream 1 cup sugar, granulated 2 tsp. corn syrup 1 egg, whole 1 tsp. vanilla extract In a heavy saucepan, combine first 4 ingredients, stirring constantly with a wooden spoon; cook over low heat until the chocolate and sugar are melted. Then increase heat to medium and cook without stirring for 5 minutes or until a soft ball forms in a cup of cold water. Beat egg lightly. Stir in tablespoons of chocolate mixture and slowly beat this into the remaining chocolate mixture, mixing well. Cook over low heat, stirring constantly for 3 or 4 minutes or until the glaze coats the wooden spoon heavily. Remove from heat, add vanilla, and cool to room temperature. Cut a ring of wax paper and place on a cake plate. Gently place one layer of cake on top and spoon apricot jam over surface. Top with second cake layer. Chill. Pour warm glaze over, spreading with a metal spatula over top and sides. Chill for 2 or 3 hours. Gently pull wax paper from plate.
• Three Bean Chili
  Three Bean Chili 1 T. olive oil 1/2 c. onions, diced 1/2 c. celery diced 1 T. garlic, minced 1 T. chili powder 1/2 t. cayenne pepper 1/4 t. ground black pepper 1/2 t. ground cumin 1/2 t, paprika 1/2 t. oregano 1 bay leaf 1 T. all-purpose flour 1 c. water 1/2 c. V-8 juice 15 ox. can diced tomatoes with juice 1 T. sugar 1 t. salt 15 oz. can each, rinsed and drained (red kidney beans, garbanzo beans, pinto beans) Saute onions and celery in the oil in a large soup pot until onions are clear. Add garlic and cook about 3 minutes. Add spices and stir until combined. Stir in flour and cook an additional 3 minutes. Add the water and V-8 juice and stir until thoroughly combined. Add the diced tomatoes, sugar and salt and heat to simmer for about 15 minutes. Ass the beans and cook about 10 more minutes or until heated thoroughly and ready to serve. Add more water and taste to adjust seasonings as needed.
• Poe-Joeng Hay (Vegetable-Egg Dish)
  Poe-Joeng Hay (Vegetable-Egg Dish) Heat in skillet ......... 2tbs. shortening Add ........ 1/4 cup chopped fresh onions and tops Fry for 2 minutes. Add ........ 1/4 cup sliced cabbage Fry a few minutes. Add ........ 1/2 cup bean sprouts 1/4 cup fish or chopped shrimp 1 tsp. soy sauce pinch salt dash white pepper Stir well and remove from heat. Beat 2 egg yolks and eggs whites separately. Mix stiffened egg whites into yolks and then into fried mixture. Wash skillet, add 2tbs. shortening and return to heat. Drop mixture by heaping spoonful into skillet. Brown well on both sides. Serve topped with sauce of thinned tomato catsup with a little ground ginger added.
• Chicken Tetrazzini
  Chicken Tetrazzini Serves 4 Cook 1 or 2 whole chicken breasts; let cool and remove skin and bones. Save stock for sauce. Make 2 cups Veloute Sauce: 4 tablespoons butter, add 6 tablespoons flour, 1/2 teaspoon salt, 1/4 teaspoon pepper and blend well. Add 2 cups chicken stock (or use canned chicken broth if you have cooked the chicken some other way) slowly, stirring constantly. Bring to the boiling point and boil 2 minutes. Remove from heat and add 2/3 cups heavy cream. Cook and drain 1/4 pound spaghetti, broken into 1/4 inch pieces. (this will give you blisters!) Melt 2 tablespoons butter and saute in it 1/2 cup sliced mushrooms. Cook 5 minutes and season with nutmeg, 1 tablespoon sherry, and salt. (I usually double or triple this part) Put the spaghetti in a shallow baking pan and pour half of the sauce over it. Put the mushrooms and chicken on top of this and cover with the rest of the sauce. Sprinkle the top with 1/3 cup grated Parmesan cheese and bake at 400 degrees until browned and bubbling.
• Broccoli Tofu with Peanut Sauce
  Broccoli Tofu with Peanut Sauce 16 oz. pkg. extra firm tofu, cubed 1 T. vegetable oil 1 T. garlic, minced 1/2 onion, julienned 1/2 green pepper, julienned 1/2 red pepper, julienned 1/4 c. carrots, shredded 1 c. broccoli florets 1-1/2 T. soy sauce 1 green onion Peanut Sauce: 1/3 c. water 2 T. apple cider vinegar 1-1/2 T. soy sauce 1/3 c. smooth peanut butter 1 t. crushed red pepper 1 t. ground ginger Combine water, vinegar, soy sauce, peanut butter, red pepper flakes and ginger; heat until well blended and set aside. Place tofu on lined sheet tray and bake at 350 degrees until tofu is lightly borwned, approximately 20 minutes. Heat vegetable oil in a pan and add garlic, onions, red peppers and green peppers and saute until onions are lightly cooked. Add carrots and broccoli and saute until broccoli is bright green. Gently toss in baked tofu. Add in second 1-1/2 tablespoons soy sauce and the peanut sauce. Blend to coat and top with chopped green oninos.
• Vegan Burritos
  Vegan Burritos 1 T. corn or vegetable oil 1/2 c. carrots, peeled and diced 1/2 c. celery, diced 1/2 c. onions, diced 1 clove garlic, minced 1/2 green pepper, thinly sliced 1/2 t. ground cumin 1/2 t. chili powder 1/2 t. ground white pepper 1/4 t. salt 6 oz. vegetarian burger crumbles 2 T. raisins 2 T. whole kernel corn (fresh or frozen) 2. T. fresh cilantro, chopped 4 (10") flour tortillas Preheat oven to 350 degrees; heat the oil in a large skillet and saute carrots for 1 minute. Ass the celery, onions and garlic, and saute until onions become translucent. Add green and red peppers, cumin, chili powder, pepper, salt, burger crumbles and saute only long enough to cook peppers al dente. Remove from heat and place all ingredients in a large mixing bowl. Add corn, raisins and cilantro and mix thoroughly. Place tortilla in a flat clean surface and place 1/4 of the filling in the center. Fold sides toward the center until they touch. Roll filled tortilla from front to back assuring that the final fold results with a seam on the bottom. Place in an oiled baking dish and bake about 30 minutes or until thoroughly heated. Remove burritos from oven and spoon 1/4 cup salsa over each burrito. Sprinkle with additional topped cilantro it desired; makes 4 burritos.
• Maple-Baked Ham with Raisin Sauce
  Maple-Baked Ham with Raisin Sauce 1 (5-7 lb.) cook-before-eating ham half 14-16 whole cloves 1 c. maple flavored syrup 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 1/4 tsp. ground allspice Raisin Sauce (recipe follows) Place Ham, fat side up, on a cutting board, score fat in a diamond design and stud with cloves. Place ham, fat side up, on rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Combine syrup, ginger, nutmeg and allspice, stir well and pour over ham. Bake uncovered at 325 degrees until meat thermometer registers 160 degrees (2-3 hours), baste ham every 20-30 minutes. If ham gets too brown, cover lightly with aluminum foil. Serve hot or cold with Raisin Sauce. Yeild: 10-14 servings. Raisin Sauce: 1 c. sugar 1/2 c. water 1/2 c. raisins 1/4 c. red currant jelly 3 T. red-wine vinegar 2 T. butter or margarine 1 T. Worcestershire sauce Pinch of ground mace Dash of hot sauce Salt & pepper to taste Combine sugar and water in a medium saucepan, bring to a boil. Boil 5 minutes, stirring often. Add remaining ingredients. Reduce heat, simmer until jelly dissolves, stirring occasionally. Yield: 1 1/2 cups sauce.
• Spinach Lasagna
  Spinach Lasagna 1/2 lb. lasagna noodles, cooked 4 c. tomato sauce 3/4 lb. frozen spinach, chopped & drained 1 lb. ricotta cheese or dry cottage cheese 1 lg. egg 1/4 lb. (1 c.) grated Parmesan cheese 1 tsp. salt 1/2 lb. cheddar cheese, grated 1/2 lb. mozzarella cheese, grated Pour half the sauce into a 9x12-inch pan. Top with noodles. Mix drained spinach with ricotta cheese (or cottage cheese), eggs and salt. Put the mixture on top of the noodles. Mix mozzarella and cheddar cheeses together and sprinkle half on the spinach mixtures. Top with remaining noodles and tomato sauce. Sprinkle the rest of the mixed cheddar and mozzarella cheese on top. Sprinkle Parmesan cheese on top. Place in preheated oven at 325 degrees. Bake for 1 hour. Remove foil last 15 minutes. Cover with aluminum foil, if needed, during the last 10 minutes. Serves 12.
• Hot Cheese Sandwiches
  Hot Cheese Sandwiches 1 small package nippy cheese 1 egg, unbeaten 1 tablespoon Worchestershire sauce Butter, equal to cheese Sliced bread Bacon slices, cut in half Blend together cheese, egg, Worcestershire sauce, and butter. Toast bread on 1 side and spread cheese mixture on untoasted side. Cover each with 1/2 slice bacon and up back in oven. When bacon is cooked, cheese is melted. Serve at once.
• The Guy Beckley House
  A photograph of a known stop on the Underground Railroad. Built by Guy Beckley in 1842, the minister and abolitionist opened his Ann Arbor home to those escaping enslavement and evading the Fugitive Slave Act.
• The First Congressional Church
  A photograph of The First Congressional Church in Jackson, MI which was a known station on the Underground Railroad.
• Circus Guide Book
  Found within the Stowell Stebbins scrapbook, this Circus Guide Book is inscribed with the name "Miss Catherine Clarke". To illustrate the upcoming events, a red clothed clown appears to burst through the guide's cover. An artistic signature (Yanning?) is printed in the illustration's corner. The contents of the book exhibit advertisements for local businesses, the "Minstrel and Vaudeville Show," and the Chicago tent company hired by the circus. Amongst the advertisements are descriptions of circus features, including clowns. An illustration of a clown in blackface accompanies the description.
• Men in Costume Pose for Photo
  Students participating in the Union Circus dress in various costumes for a photograph. This photo was found in the scrapbook of former University of Michigan student, Stowell Stebbins. Some are knights and cavemen, while the most notable are animals (bear, rabbit, giraffe, monkey, and large cats). The image was inscribed "The Wild Beasts" which a caption below reading "GR-R-R-R-R-OWL", perhaps in reference to the large animals often found in other circuses of the day. No exotic animals made an actual appearance at the Union Circus, so students themselves filled that particular role. They pose for a group photo outside of the Ferry Field tents.
• My! Aren't those men dressed awfully?
  This photo was found in the scrapbook of former University of Michigan student, Stowell Stebbins. The image was inscribed "PSI U. - DKE - "Peerade" Feature - Hobo Zobo Band" and "My! Aren't those men dressed awfully." Young boys watch from the sideline as men dressed as "hobos" walk down the unpaved street with marching band instruments. Some of these white men showcase fake stubble, while others appear to be painted in blackface. Horses, carriages, clowns, and knights are also part of the procession.
• Union Circus Tents and Activities
  Ferry Field near State Street was transformed into the main center of Union Circus activities. Several large tents stand around the field, one housing what appears to be a large arena. Crowds of people wrap around the interior of the arena, while others watch as people attempt a towering slide. A small sign reading "5¢ Tickets" sits near the base of the slide.
• Michigan Union Circus Parade
  A photograph inscribed "Michigan Union Circus Parade , Thompson Photo, 1909, No.131". Clowns, knights, horses, wagons, and a cage move down State Street. Families sit amongst the trees along one side of the old Ann Arbor trolly track. Toward the back of the image, children appear to be in conversation with members of a band.
• Two Tickets for Section B
  Two yellow tickets to the Union Circus, presumably for a show in the Big Top. Both tickets are labeled for Section B, Row 9. These particular items were adhered to a scrapbook belonging to former University of Michigan student, Stowell Stebbins . Written around the tickets are the names "Catherine Clark" and "S.C.S. (not including the [illegible])".
• Hagenbeck-Wallace Circus Parade
  The Hagenbeck-Wallace Circus parades down Main St. past crowds of watchers. A tiger in an ornate carriage proves to be quite the spectacle.