Best Liberty Recipes

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SOUTH LIBERTY HALL RELISH



South Liberty Hall Relish image

My grandparents originated this recipe that's been treasured in our family for four generations. It's named after a dance hall they ran in rural Iowa. Whenever I bite into a hot dog or hamburger dressed up with this taste bud-tingling relish, I think of them and their delicious country cooking. -Melinda Winchell, Las Vegas, Nevada

Provided by Taste of Home

Time 10m

Yield 2 cups.

Number Of Ingredients 4

1 jar (16 ounces) whole dill pickles, drained
1/4 cup chopped onion
2 to 3 tablespoons sugar
1/2 cup yellow mustard

Steps:

  • Place the pickles and onion in a food processor; cover and process until finely chopped. Transfer to a bowl; stir in sugar and mustard. Store in an airtight container in the refrigerator up to 1 week.

Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

OOEY GOOEY TOFFEE CAKE FROM LIBERTY TREE TAVERN IN MAGIC KINGDOM -DISNEY RECIPE - (3.8/5)



Ooey Gooey Toffee Cake from Liberty Tree Tavern in Magic Kingdom -Disney Recipe - (3.8/5) image

Provided by MJH

Number Of Ingredients 12

Cake Bottom
1 box yellow cake mix
1 each, egg
1/4 cup butter
Cake Filling
8 ounces cream cheese
3 each, eggs
1 teaspoon vanilla extract
1/4 cup butter
1 cup semi-sweet chocolate chips
1 cup Heath bar pieces
1 pound powdered sugar

Steps:

  • Cake Bottom Mix cake bottom ingredients and put in a greased baking pan 13" x 9". Cake Filling Put cream cheese in mixer. Slowly add eggs and vanilla. Make sure you cracked the eggs first in above step. Just checking... Add butter and mix well. Put in powdered sugar, then add chocolate chips and toffee pieces. Just mix; do not over mix. Put on top of Cake Bottom in pan. Bake at 325 for 35 minutes, then check. You'll know it's done when it looks ooey and gooey.

LIBERTY SAUERKRAUT SALAD



Liberty Sauerkraut Salad image

-Laurie Neverman, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 7

1 can (14 ounces) sauerkraut, rinsed and drained
1 medium green pepper, diced
1 cup diced celery
1 medium onion, diced
3/4 to 1 cup sugar
1/2 cup cider vinegar
1 jar (2 ounces) diced pimientos, drained

Steps:

  • In a 1-qt. serving bowl, combine all of the ingredients. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 100 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein.

NATHALIE DUPREE'S LIBERTY COBBLER



Nathalie Dupree's Liberty Cobbler image

This patriotic dessert was created by Ms. Dupree, the prolific author of Southern cookbooks, in celebration of the Statue of Liberty's 100th birthday, in 1986. It's easy to prepare, and it can be adapted for use with almost any sweet and ripe summer fruit.

Provided by Nancy Harmon Jenkins

Categories     dinner, dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

1 cup sliced strawberries
1/4 cup sugar
6 tablespoons butter
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk
3/4 cup sugar
2 pints blueberries
1/4 cup water
1/4 cup sugar
1 tablespoon lemon juice
Whipped cream

Steps:

  • Pour sugar over strawberries and mix well. Set aside and let macerate for 20 minutes.
  • Preheat oven to 350 degrees. Put butter in a 9-by-13-inch ovenproof serving dish, and place in the oven to melt.
  • Mix together flour, baking powder and salt in a bowl, and stir in milk and sugar to make a batter.
  • Remove dish with melted butter from the oven, and pour in the batter.
  • Arrange drained strawberries over the batter in a single layer, then drizzle the juices from the berries on top.
  • Return the dish to the oven. Bake until the batter is browned and has risen up and around the fruit, approximately 45 minutes.
  • Meanwhile, make the blueberry sauce. Rinse and pick over blueberries. Combine water and sugar in a saucepan, and heat to the boiling point. Place 1 pint of blueberries in the bowl of a food processor. Process, turning the machine on and off about 4 times, until berries are coarsely pureed. Add to sugar syrup with lemon juice, and bring back to a boil. Cook about 2 minutes more. Add remaining pint of whole berries, reserving a few for decoration.
  • Serve blueberry sauce over the warm cobbler, and top with whipped cream and reserved berries.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 3 grams, Carbohydrate 64 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 343 milligrams, Sugar 42 grams, TransFat 0 grams

LIBERTY BAR'S CHILLED AVOCADO AND POBLANO SOUP



Liberty Bar's Chilled Avocado and Poblano Soup image

The Liberty Bar in San Antonio was built in 1890 and was originally F. Boehler & Son Simple and Fancy Groceries. My mother remembers shopping there in the 1930's and 40's. It became a very unique restaurant and bar in 1985 - it looks like it's going to fall down any minute, thanks to a flood in 1921. Obviously, it hasn't yet. This soup is so good it's the first recipe I've ever posted here. It was published in the SA Express News. The recipe as is is extremely thick so plan on adding more broth (or less sour cream). Also, I much prefer lime juice to lemon juice. Preparation time does not include chilling.

Provided by Fran6

Categories     Southwestern U.S.

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

3 large ripe avocados, preferably Hass
3 cups chicken broth (to taste)
3 cups sour cream
1 tablespoon lemon juice
1 poblano pepper, roasted
1 tablespoon chopped cilantro
salt, to taste
cayenne or black pepper, to taste
1 red bell pepper, roasted, peeled and diced, for garnish

Steps:

  • Peel avocados and cut into small pieces. Place in blender or food processor along with chicken broth and puree until smooth. Pour into large bowl, add sour cream and lemon juice and mix well.
  • Peel and seed poblano pepper and cut into 1/4-inch dice, or as desired; add to bowl. Stir in chopped cilantro and season to taste with salt and cayenne or black pepper. Chill in refrigerator. If you prefer a thinner soup, add more chicken stock, to taste.
  • Pour into serving bowls and garnish with finely diced red pepper.
  • (Note: Substitute black pepper for cayenne if the heat from the poblano is sufficient).

Nutrition Facts : Calories 354, Fat 32.1, SaturatedFat 13.3, Cholesterol 38, Sodium 339.5, Carbohydrate 13.9, Fiber 6.8, Sugar 1.7, Protein 6.8

SWEET LIBERTY FRUIT WREATH



Sweet Liberty Fruit Wreath image

Whether you craft it for a patriotic picnic or an everyday summer celebration, this colorful table topper will appetizingly round out the occasion. People positively eat it up! Our crafty kitchen experts first came up with the idea after spotting a plain foam wreath form. Rather than embellish it with dried flowers or ribbons, they decided to try fresh fruit instead. The process turned out to be so simple and so fast that they had time to add a savory centerpiece center-which doubles as a creamy dipping sauce. The final touch is a cinch, too. You simply top the sauce with strawberry stars you slice using mini cookie cutters.

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 20m

Yield 1-1/2 cups.

Number Of Ingredients 12

WREATH:
12 inch flat-back Styrofoam wreath
15 inch platter
Lemon leaves, rose leaves or leaf lettuce
Small star cookie cutter
1/2 pint of blueberries
3 to 4 pints strawberries
15 large marshmallows
DIP:
1 package (8 ounces) cream cheese, softened
1 jar (7 ounces) marshmallow creme
1 tablespoon milk

Steps:

  • Wreath: Place Styrofoam wreath on the platter. Line top of wreath with leaves, overlapping to cover entire top and securing with picks., Trim a thin slice from top and bottom of marshmallows to create two sticky surfaces. Arrange in five groups of three each around wreath, placing a sticky side down against leaves to hold marshmallows in place. Press a few blueberries on sticky top surface of each marshmallow., Arrange strawberries, stem side down, around wreath until wreath is full. To attach strawberries, poke a pick into wreath, then push berry down on top of pick., Sprinkle additional blueberries over the entire wreath to fill in large gaps., Spoon fruit dip (recipe follows) into a small serving bowl, making sure bowl fits into center of wreath first. , If desired, cut additional strawberries into star shapes with cookie cutter to garnish dip. Serve immediately, or place damp paper towels over fruit and wreath and cover the entire platter with plastic wrap. Store in the refrigerator up to 4 hours., Dip: In a bowl, combine all ingredients: beat until well blended and smooth.

Nutrition Facts :

LIBERTY COBBLER



LIBERTY COBBLER image

Categories     Cake     Fruit     Dessert     Bake     Picnic

Yield 6 1 scoop

Number Of Ingredients 15

The cobbler:
1 cup sliced strawberries
¼ cup sugar
6 tablespoons butter
1 ½ cups all-purpose flour
2 ¼ teaspoons baking powder
¾ teaspoon salt
1 ½ cups milk
¾ cup sugar
The blueberry sauce:
2 pints blueberries
¼ cup water
¼ cup sugar
1 tablespoon lemon juice
Whipped cream

Steps:

  • Pour sugar over strawberries and mix well. Set aside and let macerate for 20 minutes. Preheat oven to 350 degrees. Put butter in a 9-by-13-inch ovenproof serving dish, and place in the oven to melt. Mix together flour, baking powder and salt in a bowl, and stir in milk and sugar to make a batter. Remove dish with melted butter from the oven, and pour in the batter. Arrange drained strawberries over the batter in a single layer, then drizzle the juices from the berries on top. Return the dish to the oven. Bake until the batter is browned and has risen up and around the fruit, approximately 45 minutes. Meanwhile, make the blueberry sauce. Rinse and pick over blueberries. Combine water and sugar in a saucepan, and heat to the boiling point. Place 1 pint of blueberries in the bowl of a food processor. Process, turning the machine on and off about 4 times, until berries are coarsely pureed. Add to sugar syrup with lemon juice, and bring back to a boil. Cook about 2 minutes more. Add remaining pint of whole berries, reserving a few for decoration. Serve blueberry sauce over the warm cobbler, and top with whipped cream and reserved berries.

SOUTH LIBERTY HALL RELISH RECIPE



South Liberty Hall Relish Recipe image

My grandparents originated this recipe that's been treasured in our family for four generations. It's named after a dance hall they ran in rural Iowa. Whenever I bite into a hot dog or hamburger dressed up with this taste bud-tingling relish, I think of them and their delicious country cooking. -Melinda Winchell, Las Vegas, Nevada

Provided by @MakeItYours

Number Of Ingredients 4

1 jar (16 ounces) whole dill pickles, drained
1/4 cup chopped onion
2 to 3 tablespoons sugar
1/2 cup yellow mustard

Steps:

  • Place the pickles and onion in a food processor; cover and process until finely chopped. Transfer to a bowl; stir in sugar and mustard. Store in an airtight container in the refrigerator up to 1 week.
  • Yield: 2 cups.
  • Originally published as South Liberty Hall Relish in Country Woman
  • May/June 2001, p33
  • Nutritional Facts
  • serving (2 tablespoons) equals 16 calories, trace fat (trace saturated fat), 0 cholesterol, 415 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.
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LIBERTY



Liberty image

Number Of Ingredients 4

1 1/2 ounces applejack
3/4 ounce light rum
Dash sugar syrup
3 or 4 ice cubes

Steps:

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

HONEY SHALLOT VINAIGRETTE (LIBERTY TREE TAVERN) RECIPE - (3.8/5)



Honey Shallot Vinaigrette (Liberty Tree Tavern) Recipe - (3.8/5) image

Provided by ArmySister

Number Of Ingredients 7

1/2 cup shallots, chopped
1/4 cup cider vinegar
3/4 cup canola oil
1/4 cup honey
1 Tbsp Dijon mustard
Salt to taste
Ground white pepper, to taste

Steps:

  • Saute shallots in pan until soft. Deglaze shallots with a few ounces of vinegar. Cool shallots then puree all ingredients in blender or food processor.

LIBERTY TREE TAVERN POT ROAST



Liberty Tree Tavern Pot Roast image

Make and share this Liberty Tree Tavern Pot Roast recipe from Food.com.

Provided by Lelandra

Categories     Meat

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

4 ounces butter
1/2 ounce garlic
1/2 lb carrot
3/4 lb onion
1/2 ounce fresh thyme
3 lbs shoulder beef
4 ounces flour
6 tablespoons beef base
1/2 lb celery
2 diced tomatoes
1 cup Burgundy wine

Steps:

  • Sear meat in stockpot in butter.
  • Add flour and wine, beef base and tomatoes.
  • Dice carrots, celery, onion and add fresh thyme.
  • Simmer for 40 minutes to an hour, or until desired doneness.
  • Once cooked, remove meat and let cool before slicing.
  • Pour gravy through sieve to remove all the vegetables, saving gravy to use with meat.
  • Once meat has cooled, slice and place in a pan.
  • Add gravy, wrap pan and reheat in oven to 165 degrees.

Nutrition Facts : Calories 1840.8, Fat 176.9, SaturatedFat 76.7, Cholesterol 265.4, Sodium 360.5, Carbohydrate 31.8, Fiber 4.9, Sugar 8, Protein 23.7

LIBERTY CHOCOLATES



Liberty Chocolates image

Provided by Food Network

Categories     dessert

Time 4h5m

Yield 8 chocolates

Number Of Ingredients 5

2 cups heavy cream
21 ounces bittersweet chocolate, finely chopped
Splash Grand Marnier
Liberty molds
16 ounces white chocolate, tempere

Steps:

  • Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about 1/2 of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
  • If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.
  • Use a ladle to fill the mold with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
  • Use a spatula to spread some of the cooled ganache into the chocolate mold. Fill it just short of the top so there will be room to close the chocolates. When finished, use a spatula to spread tempered white chocolate over the ganache. Allow this to set. When the chocolate has set completely, unmold the chocolates.

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