November 30, 1954 Basic Spritz Cookies, Mulligan Stew

Basic Spritz Cookies

1 c. shortening
3/4 c. sugar
1 egg beaten
1 t. almond extract
2 1/4 c. flour
1/2 t. baking powder
1/4 t, salt

Cream shortening and sugar well. Add egg and almond extract. Add sifted dry ingredients a little at a time, creaming well after each addition. Fill a MIRRO cookie press. Form cookies on ungreased baking sheet. Bake at 400 degrees for 10 to 12 minutes. Yield: 4 dozen.

NOW is the time to buy that MIRRO cookie press. make professional looking cookies for the holidays. This basic dough may be colored with vegetable coloring before baking. 

Mulligan Stew

1 box Bravo 60 second macaroni
1/2 pound ground fresh pork
1 T. shortening
1 onion, chopped
1 pound ground beef
2 c. tomato juice or stewed tomatoes
1 T. chopped parsley
2 t. salt
1/8 t. pepper

Cook macaroni according to directions on package. Brown pork in shortening, add onion, then ground beef, stir until browned. Add remaining ingredients. Cover and bring to steaming point, reduce hear, simmer for 20 to 30 minutes. Serves 6.

Note: Have you tried Bravo 60-second macaroni. It's wonderful.

November 29, 1954 Publick House Lobster Pie, Chocolate Macaroons

"Home Cooking" welcomes today Mr. John Russell, Executive Chef of Rochester's beautiful new Hotel-Motel, The Treadway Inn, located at East Ave and Alexander Street. Mr. Russell has made TV appearances  throughout the country. He will demonstrate one of the Inn's most popular dishes. Here is the recipe:

Publick House Lobster Pie

2 T. butter
1/2 pound (1 c. well packed lobster meat)
1/4 c. sherry
3 T. butter
1 T. flour*
3/4 c. thin cream
2 egg yolks

Melt 2 T. butter. Add sherry. Boil 1 minute. Add lobster and let stand.

Melt 3 T. butter. Add flour. Stir until it bubbles 1 minute. Remove from heat. Stir slowly in cream and wine drained from lobster. Return to heat and cook stirring all the time until sauce is smooth and thick. Remove from heat.

Beat egg yolks very well. Stir into yolks 4 T. of sauce, 1 tablespoon at a time. Add to sauce mixing well. Heat over hot water wither by placing the saucepan with mixture in it in a larger saucepan 1/3 full of hot water or heat in top of double boiler. Water should not be allowed to boil. If it does, sauce may curdle or break. Sauce should be stirred constantly while heating. It takes about 3 minutes.

Remove from heat. Add lobster. Turn into deep dish pie plate. Sprinkle with topping. Bake in slow oven 300 degrees for 10 minutes

 Topping

1/4 c. cracker meal
1 T. finely crushed potato chips
1/4 t. paprika
1 1/2 t. parmesan cheese
2 T. melted butter

Mix first 4 ingredients, add melted butter and blend well. Sprinkle on lobster pie. Serves 2.

*Publick House Chef does not use flour but as a sauce takes both practice and skill to make, the flour is recommended to the new homemaker.

Chocolate Macaroons

1 pound almond paste
6 egg whites
2 c. plus 2 T. sugar
2 squares chocolate

Cut almond paste into thin slices, add three egg whites and continue beating until very smooth, add sugar alternately with remaining egg whites, continue beating until almost white. Add melted chocolate. Drop by spoonfuls onto brown paper. Bake 35 degrees for 30 minutes. When done make an impression in center with a pencil. Fill with soft pink icing and decorate with a silver bead.

Note: Remember Atlantic Supply House, 380 Main Street E. for Almond paste and all kinds of fruits and nuts for Holiday Baking.

Follow Dr. DeGraff's suggestion, drink at least 3 glasses of milk a day and while you order milk, don't forget to get Hi-V orange juice from your dairyman.

November 18, 1955 Deluxe Turkey Hash Creamed, Minted Nuts, Chocolate Fudge Pie

A Turkey Leftover: An idea for your chafing dish.

Deluxe Turkey Hash Creamed

2 c. diced cooked turkey
2 T. chopped parsley
1 t. onion juice
2 T. thin gravy
Pinch nutmeg
Dash salt and pepper
1 T. butter
1 T. flour
1/2 c. milk
1/2 c. light cream
2 eggs, beaten
1/4 c. madeira or sherry (optional)

Place turkey, parsley, onion juice and gravy in a bowl, add seasonings and toss together lightly. Melt butter in skillet or chafing dish, add flour and mix well, gradually stir in milk and cream and continue cooking, stirring constantly, until smooth and thick. Stir in beaten eggs  and stir for 1 minute. Just before serving add sherry ot madeira wine and the seasoned turkey. As soon as turkey is heated through serve on buttered toast.


Something Extra For The Table:

Minted Nuts

1 c. sugar
1/2 c. hot water
1 T. white corn syrup
8 marshmallows
1/2 t. salt
1 1/2 c. chopped walnuts
3 drops oil of peppermint or 1/2 t. essence

Combine sugar, water, corn syrup and salt. Cook stirring constantly until mixture begins to boil. Cook without stirring to soft ball stage 230 degrees. Remove from heat, add marshmallows and stir until melted. Add flavoring and nuts and stir until evern nut is coated and mixture begins to harden. Drop by teaspoonfuls onto waxed paper.


A Different Dessert

Chocolate Fudge Pie

1 unbaked 9" pie shell
1/2 c. butter
1 c. sugar
1 t. vanilla
2 egg yolks
2 squares unsweetened chocolate
1/3 c. flour
2 egg whites
1/8 t. salt
Whipped cream for decorating
Pistachio nuts for decorating

Cream butter and sugar well. Add vanilla and egg yolks and continue beating until very light and fluffy. Add melted and cooled chocolate. Stir in flour. Beat egg whites until stiff but not dry with salt. Fold them into chocolate mixture. Pour into unbaked pie shell and bake at 350 degrees for 45 minutes or until pie is puffed across the top. Cool and top with whipped cream sprinkled with pistachio nuts.

Note: This same pie may be baked in a greased pie plate and baked as a pudding without pastry. Try it with an oven meal.

My Thanksgiving Toast To You

Turkey hot or turkey cold
Tough or tender, young or old
Light meat, dark meat, hash or stew
May it all taste good to you.

November 17, 1955 Vegetables for Thanksgiving Squash, Green Beans Almondine, Baked Onions with Nuts, Eleanor's Birthday Cake, Daffodil Cake, Boiled Frosting

Vegetables for Thanksgiving

Squash

Common varieties -- Hubbard, acorn, butternut, buttercup and delicious. Squash is an easy vegetable to cook: it keeps its bright color and good flavor when it is baked or steamed. Steaming takes 50 to 70 minutes while baking takes 40 to 60 minutes at 350 degrees. Peel butternut squash and steam for easy cooking. The larger squashes I prefer to bake, cutting in two for the smaller squashes such as acorn and delicious (medium sized) and into large chunks for squash such as Hubbard. Start baking skin side down if possible. When done, scoop from shell, mash with plenty of butter, a little cream if squash is dry. season with salt and pepper. If you are freezing squash for future use chill thoroughly after preparing, pack in freezer containers. Freeze. To reheat, use double boiler, allow 1 hour for heating through.

Green Beans Almondine

Prepare French style green beans, fresh or fresh frozen. Butter and sprinkle toasted slivered almoinds over beans just before serving.

Baked Onions with Nuts

2 doz. small white onions
3 T. butter
Pepper
1 T. sugar
3/4 t. salt
3/4 c. sliced nuts

Peel onions, wash. Melt butter in baking dish. Add pepper, sugar, salt and nuts, then onions. Stir until well coated with seasoned butter. Cover tightly. Bake at 375 degrees for 45 minutes or 1 hour until tender. This makes 4 to 6 servings, increase recipe accordingly.

Eleanor's Birthday Cake

Daffodil Cake

1 1/2 c. egg whites
1/2 t. salt
1 t. salt
1 1/2 c. sugar
6 egg yolks
1 t. lemon extract
1 1/4 c. cake flour
1 t. vanilla

Beat egg whites with salt and cream of tartar until stiff but not dry. Fold in sugar gradually. Divide into two equal parts. Beat egg yolks until very thick and lemon colored. Fold into half of meringue mixture. Fold in lemon extract, add 3/4 c. of the flour. To the other half add vanilla and remaining 1/2 c. flour. Dip spoonfuls of the mixture alternately in a 10" ungreased tube pan. Bake at 325 degrees 1 to 1 1/4 hours. Invert to cool.

Boiled Frosting

"The kind that forms a crust on top -- soft inside."

2 c. sugar
1 1/2 c. water
2 T. light corn syrup
2 egg whites
1 1/2 t. vanilla

Combine sugar, water and corn syrup. Cook, stirring constantly until mixture begins to boil. Cook without stirring until mixture spins a thread or until thermometer registers 242 degrees. Pour very slowly over stiffly beaten egg whites. Add vanilla and continue beating until frosting holds its shape. Sprinkle coconut and a little grated lemon rind over top of cake. Insert glass in center of cake for fresh flowers.

November 16, 1955 Carving Standard Style, Whole Cranberry Sauce, Best Pumpkin Pie

Today we welcome to the program Miss Sue Daye from the National Cranberry Association. She has some ideas for holiday decorating the festive bird. Also, we welcome back Mr. Ed. Lane from the Treadway Inn who will give us excellent instructions on how to carve the turkey.

Carving Standard Style

1. To remove leg (thigh or second joint and drum-stick) hold the drumstick firmly wit the fingers, pulling gently away from turkey body. At the same time cut through skin between leg and body.
2. Press leg away from body with flat side of knife. Then cut through joint joining leg to backbone and skin on the back. It the "oyster" a choice oyster shaped piece lying in the spoon shaped section of the backbone was not removed with the thigh, remove it at this point. Hold leg on service plate with drumstick at a convenient angle to plate. Separate drumstick and thigh by cutting through the joint to the plate.
3. Slice drumstick meat. Hold drumstick upright at a convenient angle and cut down, turning drumstick to get uniform slices.
4. Slice thigh meat. Hold thigh firmly on plate with a fork. Cut slices parallel to the bone.
5. Cut white meat parallel to wing. Make a deep cut into the breast to the body parallel to and as close to the wing as possible.
6. Slice white meat. Beginning at front, starting halfway up the breast cut slices of white meat down to the cut made parallel to the wing. The slices will fall away from the turkey as they are cut to this line. Continue the carving until enough meat has been carved for first servings. Additional turkey may be carved as needed.

Tip: Remove individual servings of stuffing from an opening cut into side of turkey where leg has been removed.

Whole Cranberry Sauce

2 c. sugar
2 c. water
4 c. fresh cranberries

Combine sugar and water. Stir to dissolve sugar, oil 5 minutes. Add cranberries. Cook cranberries in boiling syrup without stirring until skins begin to pop. This will take about 5 minutes. Cool slightly, pour into serving bowl.

Note: If you prefer strained cranberry sauce, use the same amounts but cook cranberries in water until skins pop, strain; add sugar, boil 10 to 15 minutes. Pour into mold, unmold when set to serve.

Best Pumpkin Pie

1 1/2 c. pumpkin
3/4 c. brown sugar
1/2 t. salt
1/2 t. nutmeg
1/2 t. cloves
1 t. cinnamon
1 T. flour
3 eggs, slightly beaten
1 1/2 c. milk (you may use light cream or evaporated milk)

Line 9" pie plate with pastry. Mix all ingredients. Blend in remaining ingredients. Pour into unbaked pie shell. Bake at 450 degrees for 10 minutes, then reduce heat to 350 degrees for 30 minutes or until done. Do not overcook. Center should be slightly soft. It will continue to cook some after removal from oven.

November 15, 1955 Butter Bake Your Thanksgiving Turkey, Giblet Gravy, Pilgrim Father's Dressing

Butter Bake Your Thanksgiving Turkey

Correct roasting is slow cooking by dry heat on a rack in an open pan. It required no water, no basting, no cover and no searing. Low temperatures assure better flavor and appearance, less shrinkage and less loss of juices. A shallow open pan allows the heat to circulate around the bird, roasting it evenly. A rack at least 1/2 inch high raises the bird off the bottom of the pan, keeping it out of the juices. For best results follow these steps:

1. Rub cavity lightly with salt.
2. Put stuffing in neck to fill it out nicely and fasten neck skin to back with skewer.
3.  Stuff cavity well but DO NOT PACK TIGHTLY. Stuffing will expand during roasting.
4. Truss bird and place on rack in shallow open pan. To truss fasten the neck skin to the back with skewer as suggested in step 2. Shape wing tips onto the back. Close abdominal opening with skewers and lace with cord. Tie drumsticks to tail. A skewer above or through the tail helps to hold this cord in place. If there is a bridge of skin at abdominal opening, push drumstick underneath this bridge. It will hold them down without skewers and cord.
5. Butter the bird well. Soften the butter and spread over the entire turkey, especially on top of the drumsticks, breast and wings. This gives a protective coating of butter from the start. Dip a moist cheese cloth in melted butter. Drape the cloth over the bird. Arrange the cloth so the turkey is entirely covered. The butter on the cheesecloth bastes the turkey. Brush occasionally with melted butter during the roasting. Brush butter right over the cheese cloth.
6. Here is your guide to roasting: Roast at a constant temperature, never higher than 300 to 325 degrees depending upon the size of the turkey. Roast as follows:

35 minutes per lb. up to   6 lbs. - 3 to 3 1/2 hours
30 minutes per lb. up to   8 lbs. - 3 1/2 to 4 hours
25 minutes per lb. up to 10 lbs. - 3 1/2 to 4 hours
16 minutes per lb. up to 15 lbs. - 4 to 4 1/2 hours
15 minutes per lb. up to 20 lbs. - 4 1/2 to 5 hours

Note: For turkeys 20 pounds or over, 5 houts roastng time is usually sufficient.

How to Tell if Turkey is done: Drum stick will turn easily in socket, meat on heavy part of leg feels soft when you touch it with a paper towel.

 Turkey Giblets: Giblets include the gizzard, heart and liver. The neck is usually included with the giblets and cooked with it. Moist heat is required to soften the gizzard, heart and neck. When they are added to gravy or stuffing they must be cooked first, simmer in seasoned water until the gizzard is fork tender. This will take 2-3 hours. To season the water, ass 1 t. salt, 2 or 3 peppercorns, 1 or 2 cloves, a tip of bay leaf, a little carrot, celery and onion. Gizzard and heart always remain slightly firm. Refrigerate strained giblets and broth separately. If liver is simmered with other giblets, remove after 15 or 20 minutes. Overcooking makes liver hard and dry.

Giblet Gravy

6 T. fat from turkey pan
6 T. flour
1/4 t. pepper
3/4 t. salt
3 c. broth
Chopped giblets

Cook fat and flour in turkey pan until nicely browned. Add seasonings and broth (some of broth from turkey pan and some from cooking giblets). If necessary add water to make 3 cups. Bring to boiling point and stir constantly until thick and smooth. Add chopped giblets. Note: To keep gravy hot during dinner keep it in double boiler or in pan with hot water beneath it.

Pilgrim Father's Dressing

1 1/2 c. butter
1 c. chopped onion
3/4 c. chopped celery
4 quarts bread crumbs, stale (this is about 2 pounds)
1 T. salt
1/4 t. pepper
1 1/2 t. sage
1/4 c. water

Heat butter in large skillet. Add onion and celery and saute for several minutes over low heat. DO NOT LET ONION BROWN. Toast bread crumbs slightly in oven (optional). Add seasonings and mix well. Add onion and butter mixture and stir until all butter is absorbed; rinse skillet out with 1/4 c. water. If a more moist dressing is desired a little additional water may be added. I like the drier fluffier dressing. Makes enough 16 to 20 pound turkey.

November 14, 1955 Turkey Talk, Quick Raisin Buns, Plum Pudding

This week on Home Cooking we are devoting most of our time to Thanksgiving ideas. We want all of our friends to have recipes and instructions in time to be of some value and help. Thanksgiving this year will be celebrated at the McNalls on Sunday. It will be a triple celebration -- Thanksgiving, my sister's birthday, our 14th wedding anniversary. Dinner will be for 13. Lucky.

Thanksgiving Dinner Menu

Tomato Juice      Crackers
Roast Turkey      Pilgrim Father's Dressing
Mashed Potatoes
Green Beans Almondine      Squash
Assorted Relishes, Celery
Icicle Pickles, Watermelon Rind
Cranberry Sauce      Giblet Gravey
Raisin Buns 
Perfect Pumpkin Pie - Eleanor's Birthday Cake
Coffee

Turkey Talk

How to Buy: Weights: 4 to 25 pounds ready to cook weight:

• Hen Turkeys: 8 to 15 pounds. The broad breasted turkey yields a large proportion of white meat. Excellent for smaller families.
• Tom Turkeys: 13 to 25 pounds ready to cook weight. Excellent for larger groups.

You should understand two terms when buying turkeys:(1) Ready to cook. (2) Dressed (formerly called New York or Market Dressed.) Ready to cook means the whole turkey is fully drawn and ready for cooking. Because of its convenience and quality, this style is rapidly gaining favor. Dressed means turkey, bled and feather dressed but with head, feet and viscera intact.

How Much To Buy: Determine number of servings (not number of persons) remember that a person may eat more than one serving. Allow about 3/4 pound of ready to cook turkey per serving. (Larger turkeys will yield slightly more meat in proportion to the bone.) The number of servings depends on the quality of the turkey, proper cooking and carving skills. Plan on second servings and leftovers. A 12-pound turkey can be used to serve 8 people with leftovers. For 12 to 14 people I will buy a 16 to 20 pound turkey.

Remember when buying a ready to cook turkey that all of it goes to the table. When buying a "dressed" turkey you must allow for a 15% loss in weight due to removal of head, feet, and entrails. BUY EARLY. Buy frozen turkey and store in freezer. Frozen turkeys will thaw 2 to 3 days in refrigerator -- will thaw in a day at room temperature (editor's note: please don't thaw at room temperature). Store fresh turkey in refrigerator, loosely wrapped in aluminum foil, waxed paper or parchment. Cook within 2 or 3 days.

Do you have a freezer?  You can prepare much of the dinner and freeze. For my Thanksgiving dinner the following can be prepared and frozen: Squash, Raisin Buns, Eleanor's Birthday Cake. Cranberry sauce can be made anytime and stored in refrigerator.

Quick Raisin Buns

2 packages yeast
1 1/4 c. warm water
3 1/2 c. flour
1/3 c. sugar
1/3 c. shortening
1 t. grated orange rind
1 egg
1 t. salt
1/2 t. cinnamon
1/2 c. seedless raisins

Soften yeast in warm water. Add half the flour, sugar, shortening, orange rind, egg, cinnamon and salt. Mix well until blended. Add remaining flour with raisins. Stir until flour disappears. Cover bowl and let dough rise until double in bulk (30 to 40 minutes). Stir batter down. 


An Extra Dessert

Plum Pudding

1 1/2 c. flour
1 t. cinnamon
3/4 t. mace or nutmeg
2 t. salt
1 1/2 c. dry bread crumbs
1 1/4 c. sugar
1 c. ground suet
3/4 lb. seeded raisins
3/4 lb. seedless raisins cut in pieces
1/4 lb. mixed candied peel
4 eggs, well beaten
1 c. molasses

Sift flour, cinnamon, mace and salt. Add bread crumbs, sugar, suet and fruit. Combine eggs and molasses. Combine liquid and dry ingredients and stir just enough to thoroughly mix. Grease individual molds or large mold, fill 2/3 full. Cover tightly with mold cover or tie 2 thicknesses of heavy waxed paper. Steam 3 or 4 hours depending on the size of the mold. Test pudding with cake tester or toothpick to make certain it is cooked through. To steam place pudding on a rack in a pan with about 2" of water. Keep water boiling at all times, adding additional water when necessary. Serve warm with Hard Sauce. Allow to cool thoroughly before storing in covered container. Will kep several months. To reheat warm in the same manner as it was steamed for about 3/4 hour.

Note: 1 c. warm brandy may be poured over the hot pudding and ignighted just before you take the pudding to the table.

Hard Sauce: Cream 1/3 c. butter with 1 c. confectioners sugar and 1 t. vanilla.

November 12, 1954 Foreign Recipes Week India Halwa - (Semolina Molds), Shrimp Curry, Dhal - Lentils

Guest: Ishvani Hamilton

Halwa - (Semolina Molds)

1 1/2 c. of semolina
1 c. butter
1 1/2 c. sugar
2/3 c. seedless raising
2/3 c. blanched almonds
2 or 3 sticks of cinnamon
A few cardamons

Put the sugar in a saucepan with 1 pint of water and remove when it thickens to a syrup. Brown the semolina in butter, stirring well, then add the raisins, almonds, cinnamon stick and the cardamons, and finally the syrup. Mix all thoroughly, and stir while the semolina finishes cooking. Add more water if the mixture becomes too thick. While still warm, pour into molds, and let it stand till set. Serve cold

Shrimp Curry

Chop 3 medium onions and 2 cloves of garlic, and then fry golden brown in 1/8 lb. of butter. When almost done, add 3 level tablespoons of curry powder. Mix. Add one 2 oz. can of tomato sauce, (or about 6 large tomatoes, if available. Moisten with 4-6 oz. of liquid, plain water or liquid in which shrimps have been cooked. Add 3 or 4 shreds of saffron, 1/2 teaspoon or more of dried basil, 1 generous pinch of powdered ginger, and salt to taste. Also some grated lemon rind. Let simmer 1 1/2 hours, stirring occasionally to verify consistency.

Add shrimps about 15 minutes before serving -- 2 pounds of shrimps if bought already cooked, or about 3 pounds of shrimp if bought uncooked. The uncooked shrimp permits a tastier curry, plus one can add the water in which they have been cooked. Just before serving, add lemon juice.

Dhal - Lentils

Take 1 pound lentils, soak overnight. Wash well next day. Fry half a medium onion, 1 clove garlic in two tablespoons butter, add half a teaspoon ginger, half a teaspoon of tumeric, a clove and half a teaspoon of curry powder. Put this mixture in with the lentils, add enough water or stock to cover. Cook for twenty minutes. Before serving, add the juice of half a lemon. Any kind of meat can be cooked together with the lentils. Serve with rice.

November 11, 1955 Baked Salmon and Cheese Loaf, Olive-Almond Sauce, Baked Tomatoes and Onions, Glazed Apple Squares

Oven Meal
Baked Salmon and Cheese Loaf
Olive-Almond Sauce
Baked Tomatoes and Onions
Green Vegetable
Glazed Apple Squares

Baked Salmon and Cheese Loaf

1 pound can salmon
1 c. grated American cheese
1 c. cracker or dry bread crumbs
1 T. grated onion
1 t. lemon juice
1/4 t. salt
1/2 t. celery salt
Pepper
1 egg, beaten
2/3 c. milk
2 T. melted butter

Flake salmon; add remaining ingredients and mix well. Pack into greased 1 quart loaf pan or mold, dot with butter. Bake at 350 degrees for 35 to 40 minutes or until lightly browned. Serve hot with sauce.

Olive-Almond Sauce

1 c. hot medium white sauce
1/4 c. stuffed olives, sliced
1/4 c. toasted almonds, sliced
1/4 c. mayonnaise

Add olives and almonds to white sauce and heat. Just before serving, stir in mayonnaise.

Baked Tomatoes and Onions

18 small onions
3 1/2 c. tomatoes
1 t. salt
1/8 t. pepper
1 T. brown sugar
1/4 c. bread crumbs
2 T. butter

Peel onions, drop into boiling salted water, boil 20 minutes. Drain. Combine tomatoes, salt, pepper and sugar. Turn into 1 1/2 quart casserole. Add onions. Sprinkle with bread crumbs and dot with butter. Bake uncovered 350 degrees 35 to 40 minutes. Serves 6.

Glazed Apple Squares

1 c. flour
1 1/2 t. baking powder
2 T. sugar
1/2 t. salt
3 T. shortening
1 egg
1/2 c. milk
3 apples
3/4 c. sugar
1/2 t. cinnamon
1 T. butter
1 t. grated lemon rind

Sift together flour, baking powder, sugar and salt, cut in shortening. Beat egg, add milk, stir into first mixture. Pour into greased 8" square pan. Cover with pared, cored, sliced apples. Combine the 3/4 c. sugar, cinnamon, butter and lemon rind. Sprinkle over apples. Bake at 350 degrees 45 minutes or until apples are tender. Spread the following glaze over the hot cake.

Glaze:

1/3 c. butter
1 c. confectioners sugar
Vanilla

Cream butter and sugar until very fluffy and smooth. Add vanilla. Spread over hot cake. Cut into squares.

November 11, 1954 Foreign Recipes Week Chineese Chicken Chop Suey, How to Cook Rice Chinese Style

Guest: Mr. Harry Wong, Manager of Lin Far Restuarant, 48 East Avenue, Rochester, New York

Chicken Chop Suey - Serves 3 - 4

1 whole fresh springer (chicken) 2 1/2 - 3 lbs.)

Cut off white meat into small pieces (uncooked). You can keep legs or dark meat for fried chicken. If you want to serve more people you can also add the darker part cut up.

1 chopped spanish onion
2 cups chopped celery
If possible to get, (may be omitted) 1/2 little bamboo shoots with water chestnuts, sliced up
2 cups bean sprouts
1 cup fresh or canned mushrooms

Dirst brown the small morsels of chicken, having first put into pan at least 2 T. of oil. Secondly, add salt to taste, celery and onions at the same time. Thirdly, cook until half done -- 5 minutes or so, then add a cup of water. Put in bamboo shoots, plus water chestnuts, plus 2 cups of bean sprouts. Cook for 5 minutes with cover on a good flame. Last of all, mix up about 2 teaspoons  of cornstarch in about 2 tablespoons of water with a little soy sauce. Pour this mixture over chicken, stir and when thickened for a minute, it is done. Serve with steamed rice.

How to Cook Rice Chinese Style

Use long grain rice. don't cook a lesser quantity than 3/4 or 1 lb. of rice. Wash and rinse rice at least 4 or 5 times. Then put cold water to cover the rice. Cover kettle and keep covered tightly so that rice can steam. Use as high a flame as possible, as long as the rice boils violently. Then as the steaming stops and the water is used up, lower the flame for about 8 to 10 minutes. Don't be afraid to use more rice than you need, you can use left over rice for a dish of Rice and Cream, Rice and Milk or Rice Pudding. Be sure not to stir the rice or lift the cover while it is cooking. The secret uis to let the steam go up and over the sides and then when there is no more moisture for this, lower the flame very low.

November 10, 1955 Chicken Paprika, Brazil Nut Chiffon Cake with Penuche Frosting

Chicken Paprika

"Especially for Connie"

1 frying chicken
6 T. shortening
1 onion, minced
1 green pepper, minced
1/2 lb. mushrooms, sliced
2 c. tomato juice
1 1/2 c. boiling water
2 T. sugar
1 t. salt
1/4 t. pepper
1 t. paprika
3/4 c. uncooked rice

Cut chicken into serving pieces, dust with flour, salt and pepper, brown in fat. Add remaining ingredients except rice. Wash rice well and place in mounds around chicken. Cover and bring to steaming point. Turn to low and continue cooking until rice is tender -- about 45 minutes. Remove chicken to serving platter, pour over sauce and arrange mounds of rice around chicken. 6 servings.


 

Brazil Nut Chiffon Cake with Penuche Frosting

2 1/4 c. flour
1 1/2 c. sugar
3 t. baking powder
1 t. salt
1/2 c. salad oil
5 egg yolks
2 T. grated orange rind
3/4 c. orange juice
1 c. egg whites
1/2 t. cream of tartar
1 c. grated toasted Brazil Nuts

Sift together flour, sugar, baking powder and salt. Make a well in this mixture and in order add salad oil, egg yolks, orange rind and orange juice. Beat with 150 spoon strokes. In a large bowl beat egg whites and cream of tartar until whites form very stiff peaks. DO NOT UNDERBEAT. Gently fold mixture into egg whites, then fold in Brazil nuts. Pour into ungreased 10 inch pan. Bake at 325 degrees 55 minutes. Increase heat to 350 degrees and bake 10 to 15 minutes longer. Invert until cool. If desired frost with Penuche Frosting.

Penuche Frosting

1/2 c. butter
1 c. brown sugar
1/4 c. milk
2 c. confectioners sugar (about)

Melt butter in saucepan. Add brown sugar. Bring to a boil over low heat; boil 2 minutes, stirring constantly. Cool to lukewarm. Gradually add confectioners, beating until thick enough to spread. If frosting becomes too stiff, add small amount hot water. Frost top and sides of cake.

November 10, 1954 Foreign Recipes Week Sweedish Veal Pot Roast, Gravy, Pickled Fresh Cucumber, Swedish Apple Cake, Toasted Cheese Sandwiches

Guest: Mrs. Carl Sandberg

Veal Pot Roast - (Serves 6)

5 lb leg of veal or rump
2 T. butter
1 T. salt
1/2 t. white pepper
6 whole Allspice
2 c. bouillon or water

Trim meat and wipe with cloth. Rub with salt and pepper. Heat butter in heavy roasting pot, then brown meat on all sides. Add whole allspice and 1/2 cup bouillon and cook slowly 1 1/2 - 2 hours or until tender. Baste occasionally and add more bouillon or water if needed. When ready, place on hot platter and keep warm.

Gravy

5 T. flour
1 1/2 - 2 cups of pan juice, bouillon or water
1/2 c. cream
Salt and pepper

Add flour to pan juice and let brown. Add bouillon or water and cream. Simmer a few minutes, stirring occasionally. Season and serve separately. Cut meat and garnish with parsley or lettuce or endive. Serve with boiled potatoes and vegetable, boiled peas, carrots and cauliflower, arranged attractively on a platter. Melt 1/4 cup of butter and pour over vegetables and sprinkle with chopped parsley. Also serve pickled fresh cucumber and some kind of jelly.

 

Pickled Fresh Cucumber

1 cucumber, about 7 inches long
1/2 c. vinegar
2 T. water
2 T. sugar
1/4 t. salt
Dash of white pepper
1 T. parsley, fine cut

Wipe cucumber, slice without peeling and place in glass dish. Mix vinegar, water, sugar, salt and white pepper thoroughly, pour over cucumber and sprinkle with parsley. Allow to stand 2-3 hours in refrigerator before serving.

Swedish Apple Cake

1/2 c. plus 2 T. butter
1/4 c. sugar
1/2 egg (beat then measure)
1 1/4 c. flour

Cream butter, add sugar, egg and mix, then add flour. Spread 3/4 of dough in cake pan 9 x 9 inches. Bake in medium (350) oven until very light brown, about 15 minutes. Remove from oven and put apple wedges in rows on top of crust. Press rest of dough through cookie press, lattice fashion, on top of apples. Put back in oven until top dough is delicate brown. Cut in 6 pieces and serve with whipped cream.

To prepare apples, peel, cut in quarters, remove core, and cut each quarter in 4 or 6 wedges, depending on the size of the apples. Cook until slightly soft and clear in medium sugar syrup -- 2 cups of water to 3 cups of sugar. Be sure to use apples that won't lose their shape when cooked.

Toasted Cheese Sandwiches

8 slices of white bread
2 T. butter
8 T. grated sharp cheese
1 egg white

Mix butter and cheese, add beaten egg white. Spread on bread and cut in fancy shapes. Roast in hot oven until light brown. Serve with clear bouillon or cream soups.

November 9, 1955 Turkey Delight with Cherry Sauce, Individual Turkey Pies with Almond Crust, Almond Pastry, Baked Winter Squash, Cranberry and Apple Salad (Relish), Date and Nut Souffle, Delicate Lemon Pudding

Today we welcome Janice Stevens, Assistant Director of the Dairy Council of Rochester Area, Inc. Jan has 2 excellent ideas for you, using left over turkey. You will find these ideas valuable during the holiday season.

Turkey Delight with Cherry Sauce

2 c. dicedturkey
1 T. flour
2 c. soft bread cubes
2 T. chopped parsley
2 T. green pepper
2 T. chopped pimiento
1 t. salt
1/2 t. paprika
1 T. lemon juice
1 T. Worcestershire sauce
1 4-oz. can mushrooms (include juice)
4 eggs, beaten
1 c. milk

Mix together all ingredients. Pour into buttered 1 quart casserole. Bake in moderate oven 350 degrees for 35 to 40 minutes. Serve with Celery Sauce.

Celery Sauce

1/2 c. chopped celery
3 T. butter
3 T. flour
1 t. salt
1/2 t. celery salt
1/8 t. pepper

Saute celery in butter, blend in flour, salt, celery salt and pepper. Add milk and cook over low heat stirring constantly until smooth and thick. Serve over hot Turkey Delight. 6-8 servings.

Individual Turkey Pies with Almond Crust

1/3 c. butter
1/4 c. chopped onion
1/2 c. celery
1/3 c. flour
1/2 t. salt
Dash pepper
1 t. celery salt
1 c. chicken or turkey stock
1 1/2 c. milk
1/2 c. chopped chicken or turkey (cooked)
1/2 c. chopped mushrooms
2 T. ripe olives
1 T. chopped pimiento
1 t. lemon juice

Melt butter in saucepan. Add onion and celery and cook 3-4 minutes. Blend in flour, salt, pepper and celery salt. Add chicken stock and milk. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in remaining ingredients. Pour into individual casseroles. Top with Almond Pastry, making standing rim.


 Almond Pastry

 2 c. flour
1 1/2 t. salt
2/3 c. shortening
2 egg yolks
6 T. cold milk

Sift flour and salt into bowl. Cut in shortening with pastry blender. Combine egg yolks and milk and continue to cut with pastry blender. Press from blender lightly into a ball. Divide dough into 6 parts. Roll each out on lightly floured canvas until right size to cover casserole. Sprinkle each with 1 T. chopped almonds. Press in lightly with rolling pin. Arrange on top of creamed turkey mixture. Bake at 425 F. for 20 to 25 minutes or until pastry is golden brown. Yield: 6 pastry tops.

Variations:

Substitute 1/2 c. cooked carrots, 1/2 c. cooked peas and 1 T. chopped parsley in place of the mushrooms, ripe olives, chopped pimiento and lemon juice.

Either the turkey pie recipe or its variation may be served on baking powder biscuits, patty shells, waffles, toast, noodles or chow mein noodles.

Jan suggests that these main dish recipes work well into oven meals so I have planned the following to go along with them:

Menu No. 1

Turkey Delight with Celery Sauce

Baked Winter Squash      Cranbery Salad

Date and Nut Souffle

Menu No. 2

T urkey Pie with Almond Crust

Baked Squash      Cranberry Salad

Delicate Lemon Pudding

Baked Winter Squash

7-8 pound squash
Butter
6 slices crisp fried bacon
Salt and pepper
Top milk or light cream

Cut squash with a large knife or cleaver into 3-4 inch squares. Remove seeds and stringy parts. Pare off the hard skin. Place squash in buttered baking dish. Cover and bake at 350 degrees for 30 minutes. Remove cover and bake 30 minutes until tender. When done, mash squash, season generously with butter, salt and pepper. Add just enough cream to make the squash smooth. Pile squash in hot vegetable dish and crumble bacon over the top. Smoked flavor of bacon is complementary to the squash. Squash may also be baked with turkey pie at 425 degrees.

Cranberry and Apple Salad (Relish)

1 pound cranberries
2 apples
2 c. sugar
1 c. water
2 inch stick cinnamon
2 T. grated orange rind
2 t. grated lemon rind

Pick over cranberries, wash and drain. Pare and slice apples. Dissolve sugar in water, bring to a boil, add remaining ingredients, bring to a boil, simmer without stirring for 10 minutes or until skins of cranberries burst and apples are tender. Cool, serve as a relish.

Date and Nut Souffle

1 c. milk
1 c. soft bread crumbs
1 T. butter
1/3 c. sugar
1/4 t. salt
3 eggs, separated
3/4 c. chopped dates
1/4 c. chopped nuts

Scald milk; add crumbs, butter, sugar and salt. Beat egg yolks slightly; stir in a little of the hot milk, then add to the milk mixture. Cool to lukewarm. Beat egg whites until stiff; fold in dates and nuts and the cooled egg mixture. Pour into greased casserole, bake at 350 degrees about 40 minutes.

Delicate Lemon Pudding

2 T. butter
2/3 c. sugar
2 eggs, separated
2 T. lemon juice
Grated rind 1 lemon
1 c. milk

Cream butter; add sugar and cream well. Beat egg yolks until thick and lemon colored; add to creamed mixture with lemon juice and rind. Fold in flour and stir in milk. Beat egg whites until stiff; fold into first mixture. Pour into greased baking dish and set in pan of hot water. Bake at 425 degrees about 40 minutes. Chill.

November 9, 1954 Foreign Recipe Week German Egg Drops for Chicken Soup, Beef Rouladen, Apple Kuchen with Streusel, Streusel

Guest: Mrs. A. Rundfeldt, The Spring House

Egg Drops for Chicken Soup

1 whole egg
1 T. flour
Pinch of salt

Beat the egg with a fork, adding the flour and salt until it has a running consistency; drop slowly into boiling soup stock (2 qts.). Take from the heat.

 

Beef Rouladen

2 lbs. round steak
1 onion
1 pickle
Mustard
Seasoning

Have the butcher cut the meat as thin as possible. Flatten the meat with cleaver. Season with salt and pepper. Lay in the center of the meat sliced onion, one or two pieces of sliced dill pickle, one strip of bacon, dash of mustard and a small piece of rye bread crust. Roll tight, folding in the edges of meat and fasten with a toothpick. Sometimes it may require two toothpicks.

Brown and roast in oven covered for two hours. Keep bottom of pan brown, add a little water to keep from burning. This will make your gravy. After meat is tender, remove from pan and add one cup of sour cream to the juice in the bottom of the pan. Strain and pour back over meat.

Apple Kuchen with Streusel

1 1/3 c. Bisquick
1/2 c. sugar
3 T. butter
1 egg
1/2 t. lemon rind
Milk to spread easy
4 large apples
1/4 c. raisins

Mix the Bisquick, sugar, butter, egg, lemon rind until it makes a smooth dough, adding just enough milk to make it spread on an 8 x 12 inch baking sheet. Peel and shred the apples. After the dough has been spread on the sheet. sprinkle the raisins over it and cover with shredded apples. Sprinkle a little sugar and cinnamon over the top.

Streusel

2/3 c. sugar
2/3 c. flour
4 T. butter

Place the above ingredients on a board or kitchen table, knead until it is thoroughly mixed and place in refrigerator until ready to use. This could be the night before and kept cold until ready for use.

To finish the kuchen, sprinkle the streusel over the apples and bake in a 400 degree oven for approximetly 25 - 30 minutes. Serve plain or with whipped cream.

November 8, 1955 Best Dark Fruit Cake

Best Dark Fruit Cake

For 5 Pounds      Ingredients                     For 15 Pounds
2 pounds             Mixed Candied Fruit      6 pounds
1 c.                     White Raisins                 1 pound
1 c.                     Seedless Raisins             1 pound
1 c.                     Currants                         1 pound
2 c.                     Pecans, chopped            2 pound
1/3 c.                  Flour, for dredging          1 c.
1 1/3 c.               Flour for mixing               4 c.
1 t.                     Cinnamon                        1 T.
1 t.                      Allspice                          1 T.
1/4 t.                   Mace                             3/4 t.
1/4 t.                   Nutmeg                          3/4 t.
1/4 t.                   Soda                              1 t.
3/4 t.                   Salt                                 2 t.
2/3 c.                  Shortening                       1 pound
2/3 c.                  Brown Sugar                   1 pound
4                         Eggs                                12
1/3 c.                  Molasses                         1 c.
23 c.                   Strawberry jam                2 c.
1/3 c.                  Fruit juice                        1 c.

Select and grease pans, then line with heavy waxed paper. Prepare fruits and nuts and collect other ingredients before starting to mix. For mixing 5 pounds you will need a six quart bowl, a large dishpan is fine for 15 pounds. Mix fruits and pecans. Sprinkle with dredging flour and mix well. Sift mixing flour, spices, soda and salt together. Beat shortening until creamy. Add sugar gradually and continue beating until light and fluffy. Beat egg yolks well. Add flour mixture by thirds alternately with fruit juice. Stir in fruit. Whip egg whites until stiff but not dry, fold into the batter. Turn into pans and bake in a slow oven 275 degrees as follows:

• 1 pound cakes  . . . . 2 1/2 hours
• 2 pound cakes  . . . . 3 to 3 1/2 hours
• 3 pound cakes  . . . . 3 1/2 to 4 hours
• 5 pound cakes  . . . . 4 to 4 1/2 hours

Note: Place pan containing 2 c. water on bottom shelf of oven to get greater volume, moist texture and shiny glaze.

November 8, 1954 Foreign Recipes Week French Paupiette of Sole with Lobster Deeppoise, Lamb Chops -- Baker Style, Strawberry Souffle

Guest: Mr. Jules Bertin, Chef, Genesee Valley Club
 

Paupiette of Sole with Lobster Deeppoise

1 lb sole fillet
1 cooked lobster tail
2 oz. white wine
Juice of 1/4 lemon
1/2 oz. heavy cream
2 egg yolks
2 oz. drawn butter

Roll fillet of sole, put in buttered casserole dish, place slice of cooked lobster in between every sole filet. Bake in hot oven for 12 minutes with white wine and lemon juice, salt and pepper. Drain off the stock, put in a pan and reduce to one-third, add 1/2 oz. of heavy cream, bring to a boil for 1 minute. Add 2 egg yolks (do not let curdle), blend well and add 3 oz. of melted butter. Pour the sauce over the sole filet before serving.

Lamb Chops -- Baker Style

1 double lamb chop per person
1 large onion
 Peeled potatoes
1/4 oz. butter

Brown both sides of lamb chops lightly. Slice potatoes very thin. Slice onion and fry in butter for one minute only, add sliced potatoes, put in baking dish, cover with broth or water. Add salt and pepper to taste, 1 bay leaf. Place chops on top and bake in moderate oven, temperature 400 degrees, for 45 minutes after the dish starts boiling.

Strawberry Souffle

(4 persons)

1 pint crushed strawberries sweetened with 2 oz. sugar or 1 pint frozen strawberries (juice drained off)
2 egg yolks
4 egg whites
4 oz. sugar

Beat egg yolks with 2 oz. sugar, add a teaspoon of flour, add the strawberries, mix well. Add the egg whites whipped very stiff. Put in buttered deep dish, and bake in hot oven for 10 minutes. Do not overcook -- the souffle should be very creamy.

Editor's note: Trudy is on vacation this week. Ann Rogers is the guest announcer. Exact temperatures for two of the recipes were not provided.  I am guessing that a hot oven is about 450 degrees.

November 7, 1955 Shrimp in Coquille, Roast Stuffed Capon, Sweet Potatoes with Orange Glaze, Snowballs in Custard

A Holiday Menu

Shrimp in Coquille

Stuffed Capon      Buttered Asparagus

Sweet Potatoes with Orange Glaze

Assorted Relishes

Snowballs in Custard

Shrimp in Coquille

 2 lbs. cooked shrimps
1 clove garlic
2 T. flour
2 T. butter, melted
1 c. cream
1/2 t. salt
Dash pepper
1/2 t. paprika
1/2 c. ketchup
2 t. lemon juice
Buttered bread crumbs
1/2 c. grated cheese

Rub skillet with garlic, add flour to melted butter, pour cream on gradually and cook, stirring constantly until thick and smooth. Add salt, pepper, paprika, ketchup and lemon juice. Fill shells or ramekins. Sprinkle with crumbs and cheese. Place in hot oven (400 degrees) to brown for 12 minutes. Yield: 6-8.

Roast Stuffed Capon

Note: Capons are unsexed male chickens which grow to large size, yet are very tender. they are becoming  more popular and make an excellent dinner for 4 to 6 people. They usually weigh 5 to 7 pounds. Buy 3/4 pound per serving. they are prepared exactly as Roast Chicken.

Bread Stuffing for Capon of Chicken

3/4 c. butter
1/3 c. chopped onion
6 c. stale bread crumbs
1 1/2 t. salt
1/4 t. pepper
3/4 t. sage

Heat butter in large skillet. Add onion and saute until soft but not brown. Add bread crumbs and seasonings. Heat until bread crumbs are lightly browned and butter is absorbed, stirring constantly. Stuff chicken or capon. Cool stuffing first if you are not going to start roasting immediately.

Note: This makes a dry crumbly stuffing. If you prefer a moist stuffing add 1/3 c. water. makes enough stuffing for a 6 to 7 pound bird. If you have leftover stuffing shape into balls and bake in a pan during the last 45 minutes of roasting.


Directions for Stuffing:

Sprinkle inside of bird with salt. Fill the opening at the neck 3/4 full; lap the skin of the neck over onto the back and fasten with a skewer. Next fill the body 3/4 full. Stuffing should never be packed in for it swells during the cooking; if there is too much it will either get soggy and compact or it will burst through the lacing. Fasten the opening with steel pins at regular intervals, then bring the edges together by lacing with a string.

Trussing and Roasting:

Place the bird breast side down. Tie the center of a cord to the tail. Pull the legs close to the tail and tie lightly. Lace cord across the back and up across the wings. Tie securely. Roast at 325 degrees about 3 - 3 1/2 hours for 7 pound capon. Use uncovered shallow pan. Do not add water.

Sweet Potatoes with Orange Glaze

6 sweet potatoes
3 T. butter
1 T. cornstarch
2 T. water
3/4 c. orange juice
1/4 c. lemon juice
1/2 c. brown sugar
1/2 c. white sugar
Salt and pepper

Choose potatoes of uniform size. Scrub. Boil in salted water for 40 minutes or until tender. Drain and cool. Peel and halve each potato. Spread bottom and sides of large baking dish with 2 T. butter. Place the potatoes cut side down in the dish. Spread rest of butter over tops. Dissolve cornstarch in water, add remaining ingredients, bring this mixture to a boil, stirring constantly, boil for 2 minutes. Pour over potatoes, sprinkle with salt and pepper. Bake at 375 degrees for about 30 minutes. This may be baked 20 minutes the day before and 20 minutes before serving the next day. Serve in baking dish.

Snowballs in Custard

3 T. sugar
1 quart milk
6 egg whites
1 1/2 t. cream of tartar
1/4 t. salt
1 c. powdered sugar (fine granulated
6 egg yolks
1 t. vanilla
Maraschino cherries if desired for decorating

Stretch clean towel over top of pan 13 x 9 x 2, tie on tightly, pulling towel taut. Set aside. Dissolve sugar in milk in large frying pan; heat milk to scalding over LOW HEAT; remove from heat. While milk heats beat egg whites with cream of tartar and salt until foamy; add the 1 c. sugar 1 T. at a time, beating well after each addition to dissolve sugar. Continue beating until meringue forms stiff peaks. Shape into balls with large ice cream scoop or spoon meringue into lightly oiled round bottom tea cups; loosen around edge with small spatula; drop onto hot milk; poach 5 minutes. Remove balls from milk with perforated pancake turner or spoon. Carefully transfer to tea towel spread over baking pan; chill. Strain milk through fine sieve into bowl. Beat egg yolks well in medium sized saucepan; gradually stir in milk. Cook over low heat, stirring constantly until mixture begins to coat a metal spoon; remove from heat, add vanilla; chill custard until serving time. To serve: Place custard in large bowl or divide among individual serving dishes; top with meringue balls; decorate each with a maraschino cherry. Makes 8 servings.

Note: Now is the time to order that Holiday bird. Today we welcome a new sponsor. La Rocca's Poultry Farm -- 2737 West Henrietta Road. Telephone BRowning 5856. LaRocca's have a complete selection of all kinds of poultry including all sizes of turkeys, chickens, chicken parts, ducks, capons, geese, chicken squabs and the like. For best selection order yours now for the holidays.

November 5, 1954 Broiled Whitefish with Tomato Dressing, Tomato Dressing, Spice Cake, Icing for Spice Cake

Broiled Whitefish with Tomato Dressing

2 pounds whitefish fillets
Salt and pepper
1/4 c. butter, melted
Marjoram

Sprinkle fish with salt and pepper. Brush with melted butter; sprinkle with marjoram. Place on greased broiler pan. Broil about 10 minutes. Serve with tomato dressing.

Tomato Dressing

1 can condensed tomato soup
2 T. lemon juice
1 T. prepared mustard

Combine all ingredients and heat thoroughly. Pour over fish just before serving.

Spice Cake

(For a sheet cake pan 8 x 12 inches)

1 c. shortening
2 c. sugar
2 eggs
3 c. flour
2 T. cocoa
1/4 t/ cloves
1 t. cinnamon
1 t. allspice
2 c. buttermilk
2 t. soda

Cream shortening and sugar until light and fluffy. Add eggs and beat until thoroughly blended. Sift flour, cocoa, cloves, cinnamon and allspice. Add dry ingredients alternately with buttermilk to which soda has been added, to shortening mixture. Beat only until ingredients are well blended.  DO NOT OVER BEAT. Bake in well greased and floured sheet pan about 8 x 12 inches. Remove from pan and cool on wire cake rack.


Icing for Spice Cake

6 T. butter
1/2 c. brown sugar
1/3 c. milk
1 1/2 c. confectioners sugar
1/2 t. vanilla
1/4 t. salt

Melt butter, add brown sugar and milk, bring to a boil, boil 2 minutes. Remove from heat, cool. Beat in confectioners sugar, vanilla and salt. Beat with electric beater if you have one for it will improve the frosting.

November 4, 1955 Oven Meal Baked Red Snapper with Mushrooms, Franconda Potatoes, Old Fashioned Bread Pudding, Sour Cream Cherry Pie

Oven Meal

Baked Red Snapper with Mushrooms

Baked Frozen Vegetable      Franconda Potatoes

Old Fashioned Bread Pudding

Baked Red Snapper with Mushrooms

2 pounds red snapper steaks
1/4 c. butter
1/2 c. mushrooms, chopped
2 T. lemon juice
1 t. grated onion
1 t. salt
Dash pepper

Cut steaks into serving-size portions. Place in a well buttered baking dish 11 x 7 x 1 1/2 inches. Combine remaining ingredients, pour over fish. Bake at 350 degrees for 30 minutes or until fish flakes away easily when tested with a fork. Serves 6.

Franconda Potatoes

Wash, peel medium sized potatoes. Parboil for 15 minutes. Drain, brush with melted butter, place in shallow pan (a pie tin is good). Bake until soft at 350 degrees about 45 minutes. Brush once or twice with butter.

Note: This is an excellent way of preparing potatoes to bake around a roast.

Old Fashioned Bread Pudding

1/4 c. butter
4 to 5 slices bread
3 eggs, separated
1/2 c. sugr
18 t. salt
3 c. milk
1 t. vanilla
6 t. sugar

Butter bread and arrange in baking dish. Combine slightly beaten egg yolks, 1/2 c. sugar, salt, milk and vanilla, stir until sugar is dissolved. Pour over bread. Place baking dish in pan of hot water and bake in slow oven 325 degrees until custard begins to set (about 40 minutes). Beat egg whites until stiff, add add the 6 T. of sugar to make a stiff meringue. Spread over hot bread pudding and return to oven until lightly browned (about 5 minuted). Serve hot or cold. Yield: 6 servings.

Note: Add 1/2 c. raising, currants or shredded coconut, if desired.

Sour Cream Cherry Pie

Want something different for Sunday's dinner? Try Mrs. Carvel Martin's Sour Cream Cherry Pie. It's delicious and different.

Unbaked 8" pie shell
1 c. cultured sour cream
3/4 to 1 c. sugar
4 T. flour
1/4 t. salt
1 can drained sour cherries or 1 package frozen, thawed, drained cherries or sliced peaches
Cinnamon and sugar

Combine all ingredients except fruit. Pour over fruit in unbaked pie shell. Cover with lattice pie strips. Sprinkle with cinnamon and sugar. Bake at 450 degrees for 15 minutes. reduce heat to 350 for 30 minutes.

Note: The amount of sugar depends on the tartness of the fruit, use smaller amount for peaches, larger amount perhaps for sour cherries.

November 4, 1954 Country Meat Loaf "With a different flavor", Rolled Soft Molasses Cookies, Frozen Fruit Salad, Fruit Salad Dressing

Country Meat Loaf "With a different flavor"

1 1/2 pounds ground beef
1/2 pound sausage
2 medium onions, chopped
1/2 c. chopped celery
5 slices of bread, town
1/4 c. milk
2 eggs
1/2 c. ketchup
1 t. salt
1/8 t. pepper

Combine ground beef, sausage, onions and celery. Break bread into milk, let stand for a few minutes. Add eggs unbeaten to meat, mix well, add ketchup and seasonings, then the bread which has soaked up the milk. Mix well. Pack into well-greased loaf pan. Bake 375 degrees for 1 1/2 hours. Pour off excess fat before removing loaf to a warm platter.

Rolled Soft Molasses Cookies

1 c. sugar
1 c. shortening
1 c. molasses
3 eggs
1 T. vinegar
4 c. flour
2 t. soda
1 t. salt
1/2 t. cinnamon
1 t. ginger

Cream sugar and shortening. Add molasses. Drop in eggs, one at a time, beating after each addition. Add vinegar and beat until mixture is light and foamy. Add sifted dry ingredients. Roll 1/4 inch thick on lightly floured board, cut into large cookies. Sprinkle generously with sugar, bake on lightly greased cookie sheet 375 degrees for 12 to 15 minutes.

Frozen Fruit Salad

3 ripe bananas
1 c. canned pineapple, diced
1 c. canned pears, diced
1 dozen maraschino cherries, thinly sliced
1 c. fruit salad dressing
1 c. heavy cream, whipped

Mash bananas to a smooth pulp, add pineapple, pears and cherries. Add fruit salad dressing, then cream, whipped until stiff. Pour into dish about 8 x 10 inches lined with wax paper. Place in freezer or freezing part of refrigerator, freeze until firm. Cut into squares. Serve on lettuce leaf with additional fruit salad dressing if desired.

Fruit Salad Dressing

1/4 c. sugar
1/2 t. salt
1 1/2 T. flour
1 egg
2 T. vinegar
3/4 c. pineapple juice

Mix ingredients in order given. Cook over low heat until thick and smooth, stirring constantly. Chill. Makes 1 c.

November 3, 1955 Light Fruit Cake, Homemade Peels

Light Fruit Cake

Start your fruit cakes now, this is a good one, light in color and very moist. Next week we'll make my favorite dark one, rich and delicious. White fruit cake recipe soon, too ...lots of idea for the holidays every week now. Keep listening.

1/4 pound lemon peel, diced
1/4 orange peel, diced
1/2 pound candied cherries, cut in halves
1/4 pound almonds, shredded
1/4 pound pecans, chopped
1/2 pound dates, cut
1/2 pound candied pineapple, cut
1/4 pound citron, diced
1/2 pound white raisins
1 c. shortening
1/2 c. sugar
1/2 c. honey
2 c. flour
1 t. salt
1 t. baking powder
1 t. allspice
1/2 t. nutmeg
1/2 t. cloves
6 T. orange or other juice
5 eggs, well beaten


Combine fruit and nuts, dredge with 1/4 c. of the flour. Cream shortening with sugar, add honey. Stir in eggs, beat until smooth. Add remaining flour sifted with dry ingredients, alternately with fruit juice, blend thoroughly. Pour batter over the floured fruit and mix until all fruit is well covered with batter. Line greased baking pans with 3 layers of waxed paper, allowing 1/2 inch of paper to extend above all sides of the pan. Put patter into pans, filling 3/4 full. Bake in slow oven 250 degrees 3 to 4 hours. Place a flat pan containing 2 cups of water on the bottom shelf of the oven while baking. If you bake cake with the water, you will receive greater volume, a more moist texture and a smooth shiny glaze. Makes about 5 pounds of cake.

Note: Fruit cakes are easy to make and are excellent to serve to unexpected Christmas callers or to give as gifts. Fruit cakes should be baked at least 6 weeks before Christmas, it's not too early to start now before you get in the rush of the holiday season.

Aluminum Foil pans make attractive containers to bake fruit cakes in and to give as gifts.

Homemade Peels are Welcome Gifts

Peel as many grapefruit as you wish to use. (I use two.) It the outer skin of the grapefruit seems hard, grate the surface before peeling, but don't scrape it as if you hated it. Cut the peel into strips. Add enough water to cover it. Boil 15 to 20 minutes. Drain and repeat with fresh water twice (3 times in all). Measure the drained peel, and for each pint of peel add 2 cups sugar, 1 1/2 cups water and 1/8 t. salt. Cook slowly until syrup is quite heavy. Do not let it overcook or carmelize. When done, remove from heat and for each pint of peel and syrup 1/2 T. unflavored gelatin that has been softened in 2 T. cold water. Stir well to dissolve gelatin. Let peel stand in syrup until thoroughly cool. Drain and roll pieces in sugar. The addition of the gelatin keeps it nice and soft inside. The above quantity makes 100 pieces. It is the crystalized peel to end all peel.

If colored and flavored peels are desired, it may be separated into different utensils and vegetable coloring and flavors added with syrup and cooked.

Candied Orange and Lemon Peels are delightful and very inexpensive confections that use peels which would otherwise be thrown away.

Peel from 3 oranges or 4 lemons
1/2 c. sugar
1/2 c. water

Choose clean skinned fruit. Remove peel in quarters, cut in 1/4 inch strips. Cover with water to which 1 t. salt has been added. Bring to boiling point and simmer 30 minutes. Cover with fresh water and repeat until peel is tender (about 15 minutes longer). Lemon peel may need longer boiling. Drain.  Bring sugar and water to a boil. Add peel. Simmer until syrup is nearly absorbed. Drain. Roll in sugar. Cut with scissors into strips.

Note: store all peels in tightly covered containers.

November 3, 1954 Broiler Meal Lamb Patties, Paprika Potatoes, Peacherinos

Broiler Meal

Lamb Patties      Paprika Potatoes, 

Peacherinos

Lamb Patties

1 pound ground lamb
1 t. salt
1/4 c. milk
4 strips bacon
Toothpicks

Combine lamb, salt and milk. Form 4 oval patties. Mark top with knife handle. Circle with bacon, anchor ends with toothpicks.

Paprika Potatoes

Use small potatoes, potato balls or cubed potatoes cooked until tender but not soft. Miter corners of piece of aluminum foil (2 thicknesses if foil is light weight) to form a basket. Place on broiler rack; fill with potatoes. Brush with melted butter and sprinkle with salt and paprika.

Peacherinos

Fill canned peach halves with currant jelly.


How to Broil the Meal:

Place patties and peaches, cut side up, on broiler rack. Place potatoes in aluminum foil basket on rack. Broil 2" from heat, turn meat after 10 minutes. Broil another 10 minutes. Total broiling time 20 minutes. Serves 4.

Serve a green vegetable, which you may place under the broiler rack to heat while this meal is cooking.  Use a cooked or canned vegetable for this.

For desert? How about the gingerbread we made last week.

November 2, 1955 Oven Meal Braised Lemon Pork Chops, Baked Potatoes, Green Peas, Apple Crunch

Oven Meal

Braised Lemon Pork Chops

Baked Potatoes      Green Peas, 

Apricot and Cottage Cheese Salad

Apple Crunch

Braised Lemon Pork Chops

6 pork chops, rib or loin cut 3/4" to 1" thick
Salt
Pepper
1/2 c. ketchup
1/2 c. water
2 T. brown sugar
6 lemon slices

Brown chops in heavy frying pan. No fat need be added if chops are browned slowly. Turn meat so it browns well on both sides. Season with salt and pepper. While meat browns combine ketchup, water and brown sugar. Mix thoroughly, pour over the chops. Cut lemon into 1/4 inch slices. Place a slice of lemon on top of each chop. Cover tightly. Bake at 350 degrees until meat is tender 45 to 60 minutes.

Baked Potatoes

Scrub potatoes. Wipe dry, rub with shortening. Place on baking dish. Bake at 350 degrees 1 to 1/2 hours, depending on size. If potatoes are medium to large put them in the oven while you are preparing pork chops to give them plenty of time to become tender.

 

Green Peas

Use fresh frozen peas. Check September 21, 1955.

Apple Crunch

1 quart sliced apples
1 c. sugar
1 T. flour
1 t. cinnamon
Dash salt
3/4 c. oatmeal
3/4 c. brown sugar
1/4 c. butter, melted
1/4 t. soda

Pare and slice apples. Combine sugar, flour, cinnamon and salt. Pour over apples. Put apples in bottom of greased baking dish. Combine oatmeal, brown sugar and soda, add butter and rub into oatmeal mixture to make crumbs. Place crumbs on top of apples, patting them down evenly. Bake at 350 degrees 50 minutes or until apples are tender. Serve with rich milk or cream.

November 2, 1954 "Blue Heaven" Hamburger, Apple Fritters

"Blue Heaven" Hamburger

2 pounds ground beef
2 T. onion finely chopped
1 1/2 t. salt
1/4 t. pepper

1/4 pound bleu cheese
1 T. Worcestershire sauce
1/4 t. dry mustard
Dash of Tabasco sauce

Combine beef, onion and seasonings. Divide meat into 12 even patties, making them quite thin. Crumble bleu cheese, add remaining ingredients. Put a tablespoon of the cheese mixture in center of 6 patties, top with remaining 6 patties, pinch edges together firmly. Broil 8 to 12 minutes depending on upon how you like them. Serve on toasted buns. Serves 6.

Apple Fritters

2 c. lour
1 t. soda
 2 T. sugar
1/2 t. salt
2 eggs, beaten
1 1/4 c. sour milk
2 T. melted butter
3 medium-sized tart apples, chopped

Sift flour, sugar and salt. Add sour milk, beaten eggs and melted butter. Fold in chopped apples. Drop by spoonfuls into hot fat (375 degrees). Turn, browning on both sides like doughnuts. Drain on absorbent paper. Serve with plenty of real maple syrup or sprinkle with confectioners sugar. Yield: 2 dozen.

November 1, 1955 Hungarian Goulash, Raisin Crunchies

Hungarian Goulash

2 lbs boneless veal, cut into 2-inch cubes
1/4 c. flour
1/4 c. shortening
1 c. onion, chopped
2 T. chopped green pepper
1 t. paprika
1 t. salt
2 c. tomatoes, cooked
1 clove garlic, minced
2 bay leaves
1 T. chopped parsley

Roll veal in flour. Brown on all sides in hot shortening in heavy skillet. Add remaining ingredients, cover and cook slowly 2 1/2 hours. The sauce will be thick enough to serve with the meat. Serve with hot cooked rice or noodles.

Note: Those of you with freerzers will want to remember that veal freezes well. Wrap it properly for freezing and freeze it quickly at zero degrees or lower. Then use veal within 6 or 7 months.

Note: To complete meal add a green salad, cookies and fruit.

Raisin Crunchies

2 c. flour
3 t. baking powder
1 t. salt
1 1/3 c. shortening
1 1/3 c. sugar
2 t. grated orange rind
2 eggs
1/2 c. evaporated milk
6 c. cornflakes
2 c. seedless raisins
1 c. broken nuts

sift flour, baking powder and salt. Cream shortening and sugar. Add orange rind and eggs and mix well. Stir in about half of the flour mixture, then add the evaporated milk and stir in the rest of the flour. Fold in cornflakes, raisins and nuts. Drop from a teaspoon about 2" apart on lightly greased baking sheet. Bake at 350 degrees about 15 minutes, or until lightly browned. Remove from pan at once. Makes 8 dozen cookies.

November 1, 1954 Scalloped Chicken "Church Supper Special", Luchow's Famous Cheese Cake

Scalloped Chicken  "Church Supper Special"

 4 to 5 pound stewing chicken
2 quarts water
2 carrots, diced
1 onion, sliced
2 celery stalks, cut
4 t. salt

Cover chicken with water, simmer until partially tender, add carrots, onion, celery and salt, cook slowly until chicken is very tender. Cool in broth. When cold, remove meat from bones. Cut meat into cubes.

Dressing:

14 cups stale bread, cubed
2 t. salt
1 t. sage
1/2 t. pepper
2 eggs, well beaten
1 1/2 c. chicken broth

Combine all ingredients, mix thoroughly.

Special Sauce:

1 c. chicken fat or part butter or margarine
1 c. flour
1 T. salt
1/4 . pepper
6 eggs, well beaten
5 c. milk and any left over chicken broth

Melt fat in skillet. Blend in flour, salt and pepper. Beat eggs, add to milk. Pour liquid slowly into flour mixture, cook over low heat until thickened, stir frequently.

Topping:

2 c. bread crumbs
1/4 c. butter, melted

Combine bread crumbs and butter.

Putting the Casserole Together:

Place dressing in bottom of 10 x 14 x 2 1/2 inch pan or 2 8 x 8 x 2 1/2. Spoon half the sauce over the dressing. Spread chicken evenly over sauce, pour remaining sauce over chicken. Sprinkle with topping. Bake at 350 degrees for 1 hour. To serve cut in squares. Serves 18 to 20.

Luchow's Famous Cheese Cake

2 c. graham cracker crumbs
1 1/2 t. cinnamon
3/4 c. melted butter
6 eggs
1 1/2 c. sugar
1/4 t. salt
1 T. grated lemon rind
3 T. lemon juice
1 t. vanilla
3 c. heavy cream, whipped
1/2 c. flour
2 1/4 pounds smooth cottage cheese (7 cups)

Mix crumbs, cinnamon and butter smoothly. Measure 1 cup of crumb mixture and set aside. Press remaining mixture on bottom and sides of 12 inch spring form pan. Use hand to make smooth, even lining. Cover with waxed paper and chill shell in refrigerator 1 hour.

Beat eggs until light. Sift sugar gradually into them, beating until very light and fluffy. Add salt, lemon rind, juice and vanilla. Fold into whipped cream.

Mix flour and cheese; put through sieve. Fold into egg mixture. Fill pie shell. Sprinkle remaining cup of crumbs evenly on top. Bake in moderate oven 350 degrees about 1 hour. When done, turn off heat, let cake remain in oven 1/2 hour or longer, until cooled. Serves 12 to 16.