May 25, 1956 Strawberry Jam (with pectin), Deviled Rock Libster Tails, Chocolate Chip Cream Cookies

Strawberry Jam (with pectin)

2 c. finely mashed strawberries
4 c. sugar
1 pkg. powdered pectin
1 c. water

Combine berries and sugar. Let stand about 20 minutes, stirring occasionally. Combine pectin and water, bring to boil and boil rapidly for 1 minute, stirring constantly. Remove from heat. Add berries and stir about 2 minutes. Pour into jelly glasses or freezer containers. Cover and let stand at room temperature 24 - 48 hours or until jelled. Seal with paraffin and store in freezer or it will keep several weeks at refrigerator temperature.

Deviled Rock Libster Tails

4 rock lobster tails
1/4 c. butter
1 onion, minced
2 T. flour
1 t. dry mustard
1 c. milk
1 t. lemon juice
1/2 t. Worcestershire sauce
Dash Tabasco sauce
1/2 t. salt
1/4 t. pepper
1/3 c. grated parmesan cheese

Place lobster tails either thawed or frozen into large kettle with boiling water (1 t. salt for each gallon water). When water reboils, lower heat, keep kettle covered. Boil tails 1 minute longer than their individual weight in ounces. For instance, boil a 4-ounce lobster tail for 5 minutes.Add 2 minutes to all boiling times when tails are cooked frozen. To remove meat easily, drain off hot water, cover with cold water. Using scissors cut lengthwise through center of membrane covering flesh and insert fingers under meat and pull meat out. Save shells. Cut meat into large pieces. Saute onion in butter. Add flour and mustard. Gradually stir in milk and cook until thickened, stirring constantly. Add lobster meat. Fill shells with mixture. Sprinkle tops with cheese. Broil 3" from heat until tops are lightly browned. Serve with browned potatoes, fresh asparagus.

Chocolate Chip Cream Cookies

2 1/2 c. flour
1/2 t. salt
1/2 t. baking powder
1 c. soda
1/2 c. butter
1 1/2 c. brown sugar
2 eggs
1 t. vanilla
1 c. dairy sour cream
1 c. chopped nuts
12 oz. chocolate bars

Sift dry ingrdients together. Cream butter and sugar, add eggs and mix well. Add sifted dry ingredients alternately with cream. Add chopped nuts and chocolate bits. Drop by teaspoonfuls on lightly greased cookie sheet. Bake at 375 degrees for 10 minutes or until lightly browned. Makes about 7 dozen.

May 24, 1956 Chicken Livers with Rice in Casserole, Strawberry Cream Pie

Chicken Livers with Rice in Casserole

1 lb. chicken livers
1/2 lb. mushrooms
3 T. butter
1 can condensed cream of mushroom soup
2/3 c. milk
1 1/2 c. cooked rice
2 T. chopped parsley
2 T. shredded almonds, toasted

Saute livers and mushrooms in butter.Combine soup and milk, add rice and parsley, combine with livers and mushrooms. Pour into casserole. Bake at 350 degrees for 10 to 15 minutes. Serve topped with shredded almonds.

Strawberry Cream Pie

1 baked 9" pie shell
1/2 c. slivered blanched almonds, toasted
1 recipe cream filling
2 1/2 c. strawberries
1/2 c. water
1/4 c. sugar
2 t. cornstartch
Few drops of red coloring

Cream Filling:

1/2 c. sugar
3 T. cornstartch
3 T. flour
1/2 t. salt
2 c. milk
1 egg, slightly beaten
1/2 c. heavy cream, whipped
1 t. vanilla

Cover bottom of cooled baked pie shell with almonds. Fill with cream filling. Slice 2 c. of the strawberries in half, arrange on top of chilled cream filling. For glaze: Crush remaining berries; add water and cook 2 minutes, sieve. Combine sugar and cornstartch; gradually stir in berry juice. Cook, stirring constantly until thick and clear. Tint to desired coloring. Cool slightly, pour over halved strawberries. Refergerate until serving time. Serve with whipped cream if desired.

Note: You may use 2 t. clearjel (fruit pie thickener from Atlantic Supply) instead of cornstartch, if you do, add strawberry juice to clearjel, cook until thickened, add sugar and continue to cook until transparent.

May 23, 1956 Hungarian Goulash, Garlic Buttered French Bread, Coconut Custard Pie

Hungarian Goulash

2 lbs beef chuck
1 c. chopped onions
1/4 c. shortening
1 T. flour
1 1/2 t. salt
1 T. paprika
2 c. bouillon (2 or 3 bouillon cubes in 2 c. hot water
1 8-oz. can tomato sauce
2 c. peeled diced tomatoes
1 clove garlic, minced
1 Bouquet Garni (1 bay leaf, 1 stalk celery and leaves, 2 T. chopped parsley, 1 t. thyme all tied up in a piece of cheesecloth)

Brown beef in shortening, add onions and continue to cook until onions are lightly browned. Stir in flour, salt and paprika. Add remaining ingredients; heat to boiling. Cover, simmer about 1 1/2 hours until meat is tender. Remove Bouquet Garni. Serve with hot macaroni or buttered noodles. Serves 6.

Garlic Buttered French Bread

1 loaf French bread
1/2 c. butter
1 clove garlic, cut in half
1/4 t. paprika
1/2 t. thyme
Dash cayenne

Cut bread into slices on the diagonal being careful not to cut all the way through. Cream butter, add garlic and seasonings, let stand 10 minutes. Remove garlic. Spread on one side of each slice of bread. Bake at 400 degrees for 15 minutes or until toasty and hot.

Coconut Custard Pie

4 eggs
2/3 c. sugar
1/2 t. salt
2 c. milk
1 t. vanilla
3/4 c. shredded coconut (toasted if desired)
1/4 t. nutmeg
1 baked 9" pie shell

Beat eggs, add sugar, salt, milk and vanilla. Mix well. Strain. Stir in coconut. Pour into WELL BUTERED 9" pie pan. Sprinkle with nutmeg. Place pan in large pan of hot water 1" deep. Bake at 325 degrees until knife inserted 1" from venter comes out clean. COOL AT ROOM TEMPERATURE. Do not refrigerate or custard will stick to pan. Loosen custard thoroughly from pan with knife. Shake gently to loosen from bottom. Slide it quickly into baked and cooled pie shell. Shake gently to settle.

Note: Custard pie baked this way will have that much-to-be-desired crisp crust. You may bake it by pouring mixture into unbaked pie shell, bake at 425 for 15 min. then reduce heat to 325 degrees and bake 30 minutes. Crust will not be as crisp as baked the other way.

May 22, 1956 How to Cook Tongue, Smoked Tongue Rarebit, Rhubarb Custard Pie with Meringue

How to Cook Tongue

Place tongue in a heavy deep utensil, cover with water, simmer until tender. A large beef tongue will take 3-4 hours. You may cook fresh, smoked, cured and pickled tongue all the same way except that for fresh tongue add the following seasonings: 1 T. salt, 1 small onion, sliced, a few whole black peppers (peppercorns) and a bay leaf. When the tongue is tender, plunge it into cold water. This will help to loosen the skin which you want to remove immediately. For serving the tongue cold, remove the skin and let it cool in the water in which it was cooked as it will be juicier.

Smoked Tongue Rarebit

10 to 12 slices of cooked tongue
2 T. butter
2 T. flour
1/4 t. paprika
1/4 t. dry mistard
1 c. milk
1 c. grated cheddar cheese
1/2 t. Woscestershire sauce

Cut tongue into thin strips, about 3 inches long. Melt butter. Stir in flour, paprika and mustard. Add milk, cook, stirring constantly until thickened. Add cheese, cook slowly until melted. Add Worcestershire sauce and fold in tongue pieces. Serve on toast points. 4 to 6 servings.

Rhubarb Custard Pie with Meringue

9" unbaked pie shell
2 1/2 c. cut rhubarb
1 c. sugar
5 T. flour
1 T. butter
2 egg yolks, well beaten

Meringue:
2 egg whites
1/8 t. cream of tartar
4 T. sugar

Arrange rhubarb in pie shell. Mix together sugar and flour. Blend in butter and beaten egg yolks. (Mixture will be crumbly.) Sprinkle over rhubarb. Bake at 450 degrees for 12 minutes, then reduce heat to 350 degrees for 25 minutes or until rhubarb is tender. Make meringue of egg whites, cream of tartar and sugar. Spread on pie. Bake at 400 degrees 5 to 6 minutes or until meringue is delicately browned.

May 21, 1956 Strawberry Preserves, Quick Casserole -- "Porcupines", Rhubarb Betty

Strawberry Preserves

4 c. strawberries
5 c, sugar
3 T. lemon juice

Place alternate layers of berries and sugar in a large kettle. Be sure to arrange sugar on first layer. Bring to boil slowly. Boil 9 minutes. Remove from heat, add lemon juice. Let stand overnight. Next day boil again for 9 minutes. Cool, place in glases. Seal with paraffin. Makes 4 half pint glasses. Note: Cooked this way the berries are beautiful and the jelly is tender and bright red.

To Freeze Strawberries: Sort, wash in ice water, hull. Slice berries, mix 4 pounds berries with 1 pound sugar. Stir only enough to dissolve sugar. Package, label, freeze.

Quick Casserole -- "Porcupines"

1 1/2 pounds ground beef
1/2 t. garlic salt
1 T. chopped parsley
1/2 t. salt
1/8 t. ginger
1/2 c. cold water
2 T. grated onion
1 c. raw rice (regular)
1 can tomato soup
1/2 can milk

Mix beef, seasonings, water, onion and raw rice. Form into small balls and place in casserole. Thin coup with milk, pour over rice balls. Bake at 350 degrees for 30 to 40 minutes until rice is tender.

Rhubarb Betty

1/4 c. sugar
Grated rind 1 lemon
1/2 t. nutmeg
1/2 c. butter
2 c. bread crumbs
2 c. stewed rhubarb

Combine sugar, lemon rind and nutmeg. Melt butter, pour over crumbs, mix well. Cover bottom of greased baking dish with 1/3 of crumb mixture, spread over it 1 c. stewed rhubarb, sprinkle with half the sugar mixture. Repeat layers, ending with crumbs on top. Bake at 350 degrees for 40 minutes. Cover dish during first 20 minutes.

May 18 1956 Candied Ham Loaf, Three Egg Sponge Cake, Strawberry Marshmallow Filling

Candied Ham Loaf

2 pounds ground ham
1 pound ground beef
2 c. whole wheat bread crumbs
1 c. milk
2 eggs, slightly beaten
1 T. dry mustard
1/2 t. salt
1/2 c. brown sugar
1/2 t. ground cloves

Soak bread crumbs in milk. Add eggs. Combine ground ham, ground beef, mustard, salt and bread mixture. Mix well. Mix together brown sugar and cloves, spread in bottom of 5 x 9 inch loaf pan. Pack mixture in pan. Bake at 350 degrees for 1 1/2 hours. 10 to 12 servings.

Suggested Menu: Candidied Ham Loaf, parsley potatoes, mixed vegetables, pineapple cream cheese salad, Filled Sponge Cake.

Three Egg Sponge Cake

(Repeat with variation)

3 egg yolks
2/3 c. cold water
1 1/4 c. granulated sugar
1 1/2 c. cake flour
1 t. baking powder
1 t. vanilla
3 egg whites

Beat egg yolks and water together on high speed of electric mixer for 5 to 7 minutew. (Mixture will be very high in volume.) Add sugar a tablespoon at a time. Sift together flour and baking powder, reduce speed and fild in flour mixture just enough to blend. Beat egg whites until stiff. Fold in yolk mixture. Pour into ungreased 10" tube pan. Bake at 325 degrees about 1 hour. Invert until cold.

Strawberry Marshmallow Filling

1 t, unflavored gelatin
2 T. water
1 pint Genesee Country medium cream
1/2 c. sliced strawberries
6 narshmallows, quartered

Soften gelatin in cold water. Dissolve over hot water. Cool slightly, fold in slightly sweetened whipped cream. Set aside 1 1/2 c. of cream to frost outside. To 1/2 c. of cream add marshmallows and strawberries. Use to fill hollow in cake following directions below:

To Fill Cake: Slice top from cake about 3/4" down. Lift off top. Cut down into cake about 1' from outer edge and 1" from middle leaving a wall of cake about 1" thick and 1' base at bottom. Remove center with spoon. Spoon filling into cavity. Replace top. Frost top and sides with sweetened whipped cream. decorate with whole strawberries. May be held in refrigerator several hours before serving.  

To Freeze: Place in freezer until firm (about 1 hour).
Remove: package quickly, return to freezer and store 4 to 6 weeks.

May 17, 1956 Pat Martin's Tamale Pie

Pat Martin's Tamale Pie

(This is wonderful, can be made a day ahead)

1 c. yellow corn meal
1 c. cold water
3 c. boiling water
1 t. salt
1 pound hamburg (or half saussage)
1 clove garlic, minced
1 medium onion. sliced
1 green pepper, firmly sliced
2 T. chili powder
Red pepper and salt to taste
1 can tomato paste
Enough liquid from can of ripe olives to make soupy texture
Ripe olives

Soak corn meal in cold water for 20 minutes. Add mixture to salted boiling water, cook until thickened. While this is cooking brown hamburg. Add garlic, onion, pepper, chili powder, red pepper, salt, tomato paste and liquid from ripe olives. Line shallow greased baking dish with 3/4 of cornmeal mixture. Pour in meat mixture. Dot top with large spoonfuls of cornmeal mixture topped with pitted ripe olives. Bale 1/2 hour at 300 degrees. Better second day and is improved with slow cooking.

Pat's Menu for guests: Tamale Pie, tossed salad with French dressing, garlic bread, lemon pie and lots of hot coffee.