March 30, 1956 Ham for Easter, Orange Glaze for Ham, Sweet Potato Puffs, Hot Cross Buns

 Ham for Easter

To bake ham follow directions in chart

Baking Time Table

Oven Temperature-- 325 degrees

Open roasting pan--no cover--no water

                                     Thermometer           Minutes
                                         Reading             Per Pound
Ham, whole uncooked
10-12 pounds                     160 F                  18-20

Ready-to-eat                      130 F                     10

Ham, half uncooked
6-8 pounds                         160 F                     25

Ready-to-eat
6-8 pounds                         130 F                    10

Picnic (shoulder)                 170 F                  30-35

Boneless But                       170 F                  40-45
(cottage roll)

Times given are for ham at room temperature when started. Since heat penetrates a thick piece of meat lime a ham very slowly, additional time should be allowed when meat has been taken from refrigerator a short time before roasting.

Note: Many hams on the market carry cooking directions which should be used for that particular kind.

Orange Glaze for Ham

(Half hour before ham is done, take from oven. Remove rind if necessary. The fat surface may then be scored and glazed.)

1 c. brown sugar
1 T. flour
1 t. dry mustard
1 T. vinegar
3 T. frozen juice concentrate

Combine ingredients, stirring until smooth. Spread over ham and return to oven about 30 minutes or until glaze is set.

Sweet Potato Puffs

2 c. seasoned mashed sweet potatoes
4 marshmallows
3/4 c. crushed sugar coated cereal flakes

Cut marshmallows in half. Shape about 1/3 to 1/2 c. potatoes into pattie about 1 inch thick. Push one-half marshmallow into center. Roll in crushed cereal flakes. Place in greased cookie sheet and in moderate oven 350 degrees for 12 minutes or until lightly browned.

Hot Cross Buns

1 c. milk, scalded
1/4 c. shortening
1/3 c. sugar
1/2 t. salt
1 t. sugar
1 cake compressed yeast or 1 pkg active dry
2 T. lukewarm water
1 egg, slightly beaten
1/2 c. seedless raisins
3/4 t. cinnamon
1/4 t. allspice
3 1/2 to 4 c. flour
1 egg white

Combine milk, shortening, sugar and salt. Cool to lukewarm. Mix 1 t. with yeast that has been softened in 2 T. warm water. Add egg, raisins, spices and enough four to make a soft dough. Cover and let rise until doubled in bulk. Knead until smooth and elastic, 3 to 4 minutes. Shape into 2" balls and arrange on a greased baking pan. Brush each bun with egg white, cover and let rise until doubled in bulk. Snip a deep cross in the top of each with scissors. Bake at 400 degrees for about 15 minutes. Remove from pan immediately. Cool on a cake rack. When cool, fill cross on top with confectioners sugar icing. Yield: 2 dozen. (Use a 9 inch square pan.)

Interesting Variation: Easter Nests

Roll dough 1/2 inch thick. Cut with 2 1/2 inch doughnut cutter. Put on greased baking sheet and allow to rise until light. Bake at 400 degrees for 15 minutes. When slightly cooled, frost with plain icing and arrange 3 or 4 colored jelly beans in the center of each bun. Above recipe makes 3 dozen Easter Nests.

March 29, 1956 Vegetable-Tuna Casserole, Butter Tarts

Vegetable-Tuna Casserole

From: Mrs. Joseph Keddell, Oswego, New York

1/2 c. carrots, cubes
1/2 c. onions, chopped
1 1/2 c. potatoes, cubed
1 t. salt
Dash of pepper
4 T. flour
4 T. butter
2 c. milk
1/2 c. canned peas
1 small can tuna fish
1/2 c. buttered bread crumbs or buttered cracker crumbs

Boil carrots and onions in liquid drained from peas and add enough water to cover them. After 15 minutes, add potatoes and cook until tender.

Butter Tarts

From: Mrs. Joseph Keddell, Oswego, New York

Use favorite pastry recipe for tart shells.

Filling:
1 egg, beaten
1 c. brown sugar, light
1/2 c. nuts, chopped
1/2 c. raisins
1 t. vanilla
1 T. butter

Mix above ingredients well, then add into pastry shells that have been put into cupcake tins. Fill shells only about 1/2 full. Bake 350 degrees for about 20 minutes. Makes 8-10 butter tarts.

March 28, 1956 Baked Stuffed Fish, Bread Stuffing, Lemon Chiffon Pie

Baked Stuffed Fish

3 to 4 pound fish
1 1/2 t. salt
Bread stuffing
4 T. butter, melted
3 slices bacon (optional)

Clean, wash and dry the fish. Sprinkle inside and out with salt. Stuff fish loosely, sew the opening with needle and string, or close with skewers. Place fish in a greased baking pan. Brush with melted butter. Bake in a moderate oven 350 degrees for 40 to 60 minutes or until fish flakes easily when tested with a fork. If fish seems dry while baking, baste occasionally with drippings or melted fat. Remove string or skewers and serve immediately on a hot platter plain or with a sauce. Serves 6.

Bread Stuffing

3 tT. onions, chopped
3/4 c. celery, chopped
6 T. butter, melted
1 t. salt
1/8 t. pepper
1 t. thyme, sage or savory seasoning
4 c. day old bread crumbs

Cook the celery and onions in the melted butter for about 10 minutes, or until tender. Add the cooked vegetables and seasonings to the bread crumbs, and mix thoroughly. If dressing seems very dry, add 2 T. water, milk or fish stock to moisten.

Lemon Chiffon Pie

Baked pie shell
4 egg yolks
1 c. sugar
1/2 t. salt
1/2 c. lemon juice
1 t. grated lemon rind
2 t. gelatin, softened in 1/4 c. cold water
4 egg whites
1/2 c. heavy cream (optional)

Beat yolks, add 1/2 c. sugar, salt and lemon juice and rind. Cook and stir over double boiler until thick. Add gelatin and stir until it dissolves. When beginning to set, beat egg whites until stiff with remaining sugar and fold them into mixture. If desired, fold into mixture 1/2 c. heavy cream, whipped. Fold into pie shell. Chill.

Suggested Menu: Baked Stuffed Fish, Baked Potatoes, Broccoli, Lettuce Salad Bowl, and Lemon Chiffon Pie.

March 27, 1956 Infallible Souffle, Creamy Cole Slaw, Peanut Butter Cookies

Infallible Souffle

6 thin slices of bread
2 T. butter
1 c. Cheddar cheese (1/4 pound) cut into small pieces
3 eggs
1/2 t. salt
1/8 t. pepper
2 c. milk

Cur crusts from bread and butter dish generously. Place bread in greased baking dish and sprinkle with cheese. Beat eggs, add seasonings and stir in milk. Pour over bread. Place in 375 degree oven and bake 20-30 minutes, or until lightly brown and puffy.

Creamy Cole Slaw

2 hard-cooked egg yolks
1/2 t. dry mustard
1/2 t. sugar
1/2 t. salt
1/4 t. paprika
1 T. vinegar
1/2 c. sweet or sour cream
4 c. finely shredded cabbage

Rub egg yolks through a sieve, then rub smooth with a spoon. Add seasonings and vinegar. Add cream gradually, beating until smooth. Add cabbage and toss lightly.

Peanut Butter Cookies

2 T. butter
1/4 c. brown sugar, firmly packed
1/2 c. white sugar
1 egg
2 T. milk
1 c. flour
1 t. cream of tartar
1/4 t. soda
1/2 c. peanut butter
1/2 c. chopped peanuts

Cream butter with brown and white sugar until light. Add egg and beat well. Add milk and beat until smooth. Sift flour with cream of tartar and soda. Combine creamed mixture with sifted ingredients and beat well. Add peanut butter and chopped nuts. Beat well. Drop from teaspoon on greased baking sheets 1 inch apart. Place half peanut on top of each cooky, if desired. Bake for 12-15 minutes, or until done, in 325 degree oven. Makes 4 dozen.

March 26, 1956 Flank Steak Creole-Style, Pennsylvania Dutch Raisin Pie

Flank Steak Creole-Style

2 small beef flank steaks
3/4 pound bulk pork saussage
1 1/2 cups moist bread crumbs
3 T. chopped parsley
\3 T. shoortening
2 t. salt
1/2 c. chopped onion
2 bay leaves
1 no. 303 can tomatoes (16 to 17 oz., 2 cups)
1/2 c. chopped green pepper, if desired
1 c. water
3 T. flour

Pound or lightly score flank steak on both sides. Combine sausage, bread crumbs and parsley and mix well. Spread sausage mixture on flank steak and roll as a jelly roll. Tie steak with string and brown in shortening. Pour off drippings. Add salt, onions, bay leaves, tomatoes and green pepper. Cover and cook slowly 1 1/2 to 2 hours or until tender. Remove steak and bay leaves, pour off excess fat, add water to cooking liquid and thicken for gravy. 8 to 9 servings.

Pennsylvania Dutch Raisin Pie

Pastry for double crust pie
1 1/2 cups seeded raisins
3/4 c. brown sugar
1/4 c. flour
1 T. vinegar
Butter
cinnamon

Soak raisins in cold water for 3 hours. Line pie plate with pastry. Drain raisins. Mix raisins with sugar, flour and vinegar. Pour into pastry shell. Dot with butter and sprinkle with cinnamon. Cover with top crust and perforate with fork. Bake 15 minutes at 400 degrees F., reduce to 350 degrees and continue baking for 30 minutes.

Suggested Menu: Flank Steak Creole Style, Baked Potatoes, Buttered Spinach, Pineapple-Cabbage Salad, Raisin Pie.

March 23, 1956 Salmon Macaroni Casserole, Hot Cross Bun Loaf

Salmon Macaroni Casserole

4 oz. Bravo 60 second macaroni or elbow macaroni
2/3 c. evaporated milk, undiluted
1 can condensed cream or celery soup
1/4 c. finely cut pimimentos
1 c. grated American cheese

Cook macaroni according to package directions. Drain. Combine evaporated milk and condensed soup. Add macaroni, salmon, pimiento, and 1/2 c. of the grated cheese. Turn into a 1 1/2 quart casserole, sprinkle remaining cheese around the edge. Bake at 350 degrees for 25 minutes. Garnish with additional pimiento. Serves 4.

Hot Cross Bun Loaf

"Hot Cross Buns! Hot Cross Buns" If you have no daughters give them to your sons," sang the old nursery rhyme. Here's today's up to date version. The Hot Cross Bun Loaf. Hope you like it.

3 medium sized potatoes
2/3 c. milk
2/3 c. sugar
1 3/4 t. salt
2/3 c. butter
2/3 c. warm water
2 pkgs or cakes yeast, active dry or compressed
4 eggs
6 c. flour
Rind 1 lemon
1 c. raisins, seedless
2/3 c. confectioners sugar, sifted

Pare and boil potatoes. Drain and mash until smooth. Scald milk. Stir in sugar, salt, butter and 1 1/3 c. of the mashed potatoes. Cool to lukewarm. Measure water into a large mixing bowl. Sprinkle or crumble in yeast, stir until dissolved. Add lukewarm milk-potato mixture. Beat in half of the eggs and add to yeast mixture. Stir in half of the flour and the lemon rind. Beat until smooth. Add the remaining flour or enough to make an easily handled dough. Turn out on lightly floured pastry cloth or board and knead quickly and lightly  until smooth and elastic (about 8 to 10 minutes. Place in lightly greased bowl , grease top of dough, let rise until doubled in bulk. Divide dough in half. Let rest 10 minutes. Shape into loaves. Place in greased bread pans 9 x 5 x 3 inches. Beat egg yolk with 2 T. water and brush loaves with the mixture. Cover loaves and set in a warm place until doubled in bulk. Bake at 400 degrees for about 45 minutes. Beat remaining egg white and add enough confectioners sugar to make a spreading consistency. Drop from tip of spoon, making crosses on top of loaves.

March 22, 1956 Tomato Soup Cake, Cream Cheese Frosting

Tomato Soup Cake "A Request"

2 c. cake flour
3 t. baking powder
1/2 t. soda
1/2 t. cloves
1/2 t. cinnamon
1/2 t. nutmeg or mace
1 c. seedless raising
1 c. shortening
1 c. sugar
2 eggs, well beaten
1 can condensed tomato soup

Sift flour, baking powder, soda and spices. Wash and chop raisins; dust with a small amount of flour mixture. Cream shortening and sugar; add eggs and mix thoroughly. Add flour mixture alternately with soup; stir until smooth. Fold in raisins. Pour into greased and floured 8" square pan. Bake at 350 degrees for 1 hour or until done. Frost with cream cheese frosting. Note: You may bake in 2 8-inch round layer cake pans at 375 degrees for 35 minutes.


Cream Cheese Frosting

1 pkg. (3 oz.) cream cheese
2 c. sifted conf. sugar
2 t. orange juice
Grated rind 1 orange
1/8 t. salt

Soften cheese and beat in cheese gradually. Add orange juice, orange rind and salt and continue beating until light and fluffy.

March 21, 1956 Marvelous Meat Loaf, Raisin Bread Pudding

Marvelous Meat Loaf

1 1/2 pounds ground beef
1 can condensed tomato soup
1 c. fine dry bread crumbs
1/2 c. chopped onions
2 T. butter
1 egg, slightly beaten
1 t. salt

Combine beef, tomato soup and bread crumbs, saute onions in butter until slightly browned, add to beef mixture, stir in egg and salt. Pack lightly into a loaf pan or shape into a loaf. Bake at 350 degrees for 1 hour. 8 servings.

Raisin Bread Pudding

2 c. milk
2 c. day old bread cubes
1/4 c. brown sugar
1/4 t. salt
2 T. butter
1 t. vanilla
2 egg yolks, beaten
2 c. seedless raisins
2 egg whites
3 T. sugar

Pour milk over bread cubes. Add brown sugar, salt butter, vanilla, egg yolks and raisins. Spread in greased 8 x 8 x 2 inch baking dish. Set in pan of hot water and bake at 350 degrees for 50 to 60 minutes. Remove from oven and spread with meringue made by beating egg whites until fluffy and add sugar and continue beating until soft peaks are formed. Spread over pudding, sealing to edge of dish. Replace baking dish in pan of hot water, bake 10 minutes or until meringue is lightly browned. 8 servings.

Menu: Meat loaf, Scalloped Potatoes, Buttered Carrots, Raisin Bread Pudding, Hearts of Lettuce Salad.

March 20, 1956 Baked Pork Chops -- A new Way, Sweet Potatoes in Casserole, Pine-Apple Crisp

Baked Pork Chops -- A new Way

4 loin pork chops
1/2 c. milk
1 t. salt
3/4 c. dry bread crumbs
1/8 t. pepper

Grease 9" pie plate and pour milk into it; add salt. Dip each chop into milk, then roll in crumbs. Fit chops snugly together in milk, in pie plate. Sprinkle with pepper. Scatter remaining crumbs over top. Cover with another pie plate 8 or 9 inch. Bake at 325 degrees 1 1/4 to 1 1/2 hours or until tender.

Sweet Potatoes in Casserole

4 medium sweet potatoes, pared
1/4 c. brown sugar
1 t. salt
1/4 t. cinnamon
2 T. butter
3 T. hot water

Cut sweet potatoes lengthwise as for French fried potatoes. Place half in greased 1 1/2 quart casserole, sprinkle with half the sugar, salt and cinnamon, dot with half the butter. Repeat. Ad water. Cover and bake at 325 degrees 1 1/4 to 1 1/2 hours.

Pine-Apple Crisp

2 pared, diced, large cooking apples
1 c. drained canned crushed pineapple
1/8 t. nutmeg
1/2 c. brown sugar
6 T. flour
3 T. butter

Combine apples and pineapple in 1 quart casserole, sprinkle with nutmeg. Combine sugar, flour; add butter and cut in with pastry blender. Sprinkle over fruit. Bake at 325 degrees for 45 to 50 minutes or until lightly browned. Serve with top milk or light cream. Serves 4.

Note: Add cabbage salad and rye bread to complete dinner.

March 19, 1956 Coffee Twists, Chili Bean Bake

Coffee Twists

From Mrs. Paul Altpeter, Rochester, New York

2 pkgs, dry yeast or 2 cakes
1/4 c. lukewarm water
1/2 c. shortening
6 T. sugar
1 1/2 t. salt
2 eggs
1 c. milk, scalded
4 c. flour

Soften yeast in warm water. Scald milk. Blend together shortening, sugar and salt, add eggs, one at a time and beat well. Add lukewarm milk and yeast mixture. Gradually add flour, mixing well until a smooth dough is formed. It will be quite smooth. Place dough in greased bowl, grease and cover top. Place in refrigerator for at least 8 hours, preferably overnight. It will keep several days. To bake: Take dough and turn out onto floured board. Divide in half. Divide each half into thirds. Flour each third and roll between your hands to make a long rope about 15" long. Braid each three together on a greased cookie sheet. Let rise 1 hour. Bake at 350 degrees for 20 to 25 minutes. Frost immediately for serving.

Frosting for 1 Coffee Twist

1/2 c. 4X sugar
1 1/2 T. milk
Few drops vanilla

Combine ingredients, put on cake while hot.

Note: For brown and serve: Bake at 300 degrees for 20 minutes. Cool, wrap and freeze. To serve: Defrost, put in oven at 375 degrees about 8 minutes. Frost and serve. DO NOT FROST. tWIST JUST BEFORE YOU FREEZE IT.

Chili Bean Bake

1/4 c. shortening
3/3 c. sliced onions
1 lb. ground beef
1 c. celery, thinly sliced
1 can tomato soup, undiluted
1 1 lb. 4 oz. can kidney beans, drained
1 t. garlic salt
1 T. paprika
1 1/2 T. chili powder
1/4 t. allspice
1/2 c. grated processed American cheddar cheese

Melt shortening in large skillet. Add onions and saute until tender and golden brown. Add ground meat and brown lightly. Next all all remaining ingredients except cheese, stir gently to avoid breaking beans. Pour into greased 10 x 6 x 2 casserole or one having capacity of about 1 1/2 quarts. Sprinkle grated cheese over top of beans. Bake at 325 degrees for 30 minutes. Serves 4.

Menu: Chili Bean Bake, Buttered Bravo Noodles, Tossed Green Salad, Crisp Crackers, Lemon Milk Sherbet.

March 16, 1956 Baked Stuffed Fish with Sauce, Fish Stuffing, Short Order Bakers, Applesauce Cake, Broiled Frosting

 Baked Stuffed Fish with Sauce

1 (3 to 4 pound) fish
1 t. salt
Fish stuffing
2 T. butter
Fish Sauce

Have fish cleaned. Wash thoroughly and wipe with cloth. Rub cavity with salt. Stuff with fish stuffing and sew edges together with heavy thread. Place on greased baking pan or ovenproof platter, brush with melted butter. Bake in hot oven 425 degrees for 30 to 40 minutes or until well browned. Garnish with lemon wedges and parsley.

Fish Stuffing

2 c. soft bread crumbs
2 T lemon juice
1 t. salt
1/8 t. pepper
1/4 cl chopped parsley
1/4 c. butter, nekted
2 T. lemon juice

Combine all ingredients and mix well. Enough stuffing for 3 to 4 pound fish.

Short Order Bakers

Speed the cooking of baked potatoes. First select long baking potatoes, slice in two the long way. Brush the cut side with cooking oil. Place that side down on baking sheet. Coat skins with oil, too. Bake with fish at 425 degrees for about 30 minutes.

Applesauce Cake

2 1/4 c. flour
2 1/2 t. baking powder
1/2 t. soda
1/2 t. salt
1/2 t. nutmeg
1/8 t. cloves
1 1/4 t. cinnamon
1/2 c. shortening
1 1/4 c. brown sugar
2 eggs
1 t. vanilla
1 c. V. B applesauce
2 1/2 T. milk

Sift together flour, baking powder, soda, salt and spices. Cream together shortening and sugar until light and fluffy. Stir in eggs and vanilla. Beat well. Stir flour mixture into creamed mixture alternately with applesauce and milk. Mix until smooth. Pour into greased 7 x 11 inch pan. Bake at 350 degrees about 40 minutes. Spread with broiler frosting and broil about 3 inches from heat about 1 minute. Watch carefully so frosting doesn't burn.

Broiled Frosting

1/3 c. butter, melted
1/2 c. brown sugar
2 T. milk
1 c. shredded coconut, snipped fine
1/2 c. chopped nuts
1/2 t. vanilla

Combine all ingredients. Spread on cake, broil slowly until golden brown.

Note: Frosting may be spread on either warm or cold cake for broiling.

March 15, 1956 Another Lenten Dish ...Deviled Egg with Fish on Rice

Deviled Egg with Fish on Rice

6 hard cooked eggs
3 T. mayonnaise
3 T. vinegar
1/4 t. salt
1/8 t. dry mustard
Dash pepper
1 c. canned fish
1 1/3 c packaged precooked rice
1 1/2 c. water
1/2 t. salt
3 T. butter
3 T. flour
2 c. light cream or milk
1 1/2 t. grated onion
1/2 t. curry powder (optional).

Cut eggs in half. Remove yolks and force through a sieve or mash with a fork. Add mayonnaise , vinegar, salt, mustard and pepper and mix well. Add flaked fish. Fill whites with this mixture. Combine rice, water and salt. Mix just until all rice is moistened. Bring quickly to a boil, uncovered, fluffing rice gently once or twice with a fork. Do not stir. Cover and remove from heat. Let stand 10 minutes. Melt butter in saucepan. Add flour and stir until blended. Add cream, onion and curry powder. Cook until sauce is smooth and thickened. Place deviled eggs on rice and top with sauce. Serves 4.

Note: This dish is hearty enough for dinner, add a generous salad of tossed greens, hard rolls, Jiffy Sponge Cake with canned peaches.

March 14, 1956 Dairy Council Day with Jan Stevens Cheese Rice Hot Dish, Mushroom Sauce, Applesauce Souffle (Pudding)

Cheese Rice Hot Dish

2 c, milk
3 eggs
3 c. cooked rice
1 c. grated cheese
1/3 c. pimiento
1/3 c. green pepper

Combine milk and slightly beaten egg with cooked rice and grated cheese. Fold in chopped pimiento and green pepper. Pour into 7 x 11 baking dish. Set dish in pan of hot water. Bake in moderate oven (350 degrees) for 1 1/2 hours. Serve with mushroom sauce.

Mushroom Sauce

4 T. butter, melted
2 T. flour
2 cans condensed mushroom soup
1 c. cream

Blend melted butter and flour. Add mushroom soup and cream. Cook over low heat until smooth and thickened. Keep hot in double boiler.

Applesauce Souffle (Pudding)

12 graham crackers
1/4 c. butter, melted
1/4 c. sugar
3 eggs
1 c. V.B applesauce
2/3 c. condensed milk
1/4 c. lemon juice
1/8 t. salt
1/2 t. vanilla

Roll graham crackers to a coarse crumb. Add melted butter and sugar. Mix well. Press about 3/4 of mixture in greased 7 x 11 pan. Reserve remaining crumbs for topping. Separate eggs, beat whites until stiff. Beat egg yolks slightly, add applesauce, condensed milk, lemon juice, salt and vanilla. Fold in stiffly beaten egg whites. Pour into crumb lined dish. Sprinkle remaining crumbs on top. Bake with main dish at 350 degrees for 35 to 40 minutes or until knife when inserted in the center of the mixture comes out clean. Cool before serving. 6 servings.

Suggested Menu: Cheese Rice Hot Dish, Crisp Vegetable Salad, Rolls, Milk and Applesauce Souffle.

March 13, 1956 A Special Party Menu -- 6 For Canasta Shrimp de Jonghe, Sophia's Coffee Chiffon Pie

Shrimp de Jonghe

4 pounds fresh or frozen shrimp
1 c. butter
1 clove garlic, minced
1/3 c. chopped parsley
1/2 t. paprika
Dash red pepper
1/2 c. cooking sherry
2 c. soft bread crumbs

To cook shrimp: Rinse, drop unshelled into boiling salted water (1 T. salt to 2 quarts water). Cover, simmer gently 5 minutes. Drain, cool in cold water. Peel off shells and remove vein that runs down the back, Melt butter, add garlic, parsley, paprika, red pepper and cooking sherry, mix. Add bread crumbs and toss. Place shrimp in greased 11 x 7 x 1/2 inch baking dish. Spoon butter mixture over. Bake at 325 degrees for 20 minutes or until crumbs are browned. Sprinkle with additional chopped parsley before serving. Serves 6 to 8.

Sophia's Coffee Chiffon Pie

Crust:
1 c. flour
1/2 t. salt
1/3 c. ground toasted Brazil nuts
1/3 c. shortening
3 to 4 T. cold water

Sift flour and salt, add toasted Brazil nuts. Cut in shortening and mix until mixture resembles fine meal and some pieces of shortening are the size of small peas. Ass just enough water to hold pie crust together. Roll out to fit 8" pie plate. Place second pie plate (same size) on crust to hold in place while baking and prevent shrinkage. Bake at 375 degrees for about 12 minutes or until lightly browned.

Filling:
2/3 c. heavy cream
1 T gelatin, unflavored
1/4 c. cold water
1/2 c. sugar
1 c. hot, strong coffee
1/8 t. salt
1 t. vanilla
1/3 c. tossed Brazil nuts, chopped
Brazil nut curls

Whip cream. Soften gelatin in cold water. Place sugar in frying pan over low heat, stir until sugar is melted and caramel colored. Remove from heat, gradually add coffee, stirring until sugar is dissolved. Stir in gelatin which has been softened in the 1/4 c. cold water. If necessary return to heat to completely dissolve sugar. Add salt and vanilla. Chill. When slightly thickened, beat until light and foamy. Fold in whipped cream and nuts. Pour into baked pie shell. Garnish top with Brazil nut curls. Chill until firm. Note: To make Brazil nut curls, place whole Brazil nuts in boiling water for 5 minutes. Use a vegetable peeler to shave off curls. (Pie is rich enough to serve 6.)

Menu: Shrimp de Jonghe, Green Beans with Mushrooms, Crisp Relishes, Cloverleaf Rolls, Coffee Chiffon Pie, Beveragel

March 12, 1956 Bunny Biscuits, Purple Cow, Chocolate Chippers

Today's program is dedicated to our pre-school audience in  recognition of Nursery Education Week.

Bunny Biscuits

2 c. flour
2 1/2 t. baking powder
1/4 t. salt
5 T. shortening
3/4 c. milk (about)

Sift flour with baking powder and salt. Cut in shortening. Add milk and stir with a fork until a soft dough is formed. Turn out onto lightly floured pastry cloth and kneed for 20 turns. Roll 1/4 inch thick. Cut 20 -- 1 1/2 inch circles for bodies, 20 1 inch circles for heads, 40 1 inch by 1/4 inch strips for ears and 20 very small balls for tails. Place large circles on ungreased baking sheet.  Attach heads and ears by dampening edge of biscuits and pressing together. Attach small balls in same manner, placing one on top of each large circle to simulate a tail. Bake in hot oven (425 degrees) about 10 minutes. Makes 20 bunnies.

Purple Cow

I never saw a purple cow

I hope I never see one

But I can tell you, anyhow

I'd love to drink one

1/2 c. grape juice
1/2 c. milk
Vanilla ice cream
Whipped cream

Combining by adding grape juice slowly to milk. stirring constantly. Add a scoop of vanilla ice cream and if you want to make it real fancy top with a spoonful of whipped cream.

Chocolate Chippers

I'm sorry for people, whoever they are who live in a house with no cookie jar.

1/2 c. shortening
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 T. water
1/2 t. vanilla
3/4 c. flour
1/2 t. soda
1 1/2 c. rolled oats
1 6-oz. pkg. chocolate bits
1/2 c. chopped nuts

Cream shortening and sugars, add flour and mix well. Add water and vanilla. Sift flour and soda together, Add oats, chocolate bits and nuts. Drop by teaspoonfuls on to an ungreased cookie sheet. Bake at 375 degrees zbout 10 minutes. Do not overbake. Makes 3 1/2 dozen.

March 9, 1956 Fried Fish Fillets, Country Club Cole Slaw, Crinoline Gingerbread, Lemon Glace

Fried Fish Fillets

1 1/2 pounds fish fillets
2 T salad oil
1 t. vinegar
1 t. onion, grated
1/2 t. salt
1 t. paprika
1/8 t. pepper
1/2 c. flour
2 eggs, well beaten
1 c. fine cracker or bread crumbs

Place fillets on plate or platter. Pour over them a dressing made by combining salad oil, vinegar, onion, salt, paprika and pepper. Allow to marinate at least 2 hours, turning occasionally. When ready to cook, drain, roll in flour, then dip into beaten egg and then roll in fine cracker or bread crumbs. Fry at 375 degrees until golden brown, remove from fat, drain on absorbent paper, serve piping hot. Serves 4 to 5.

Note: Fish cooked this way will stay coated with crumbs. Any kind of fillets may be used.

Country Club Cole Slaw

1 T. cornstarch
2 T. sugar
1/2 t. salt
Dash pepper
1/4 c. light corn syrup
1/4 c. milk
1/4 c. vinegar
1 egg yolk
1 T. butter
5 c. finely shredded cabbage

Combine cornstarch, sugar, salt, pepper and corn syrup with milk. Cook over low heat, stirring constantly until thick and smooth. Add vinegar, bring to boil, stirring constantly. Beat egg yolk slightly, add to first mixture. Add butter. Cool. When ready to serve mix with cabbage. Serve immediately.

Note: For a special treat, add orange or grapefruit sections.


Crinoline Gingerbread

1/2 c. sugar
1/2 c. butter
1 c. molasses
1 c. boiling water
2 t. soda
2 1/2 c. flour
1 t. cloves
1 t. ginger
1 t. cinnamon
2 eggs, well beaten

Cream butter and sugar. Stir in molasses. Sift flour with spices. Pour boiling water over soda. Add water alternately with flour to creamed mixture. Stir in eggs last. Batter will be thin. Pour into greased and floured 8 x 12 inch pan. Bake at 350 degrees for 30 to 40 minutes. Cool and frost with Lemon Glace.

Lemon Glace

1/2 c. confectioners sugar
1 1/2 T. milk
1/2 t. lemon extract

Mix all ingredients together well. Spread over cooled cake.

March 8, 1956 Potato Pancakes, Apple-Smooth Nut Cookies

Potato Pancakes (Another Request)

5 large potatoes
1 medium onion
1 t. salt
2 eggs separated
1/4 c. flour
1/2 t. baking powder

Grate potatoes and onion, add salt and egg yolks, mix well. Sift flour and baking powder, blend into potato mixture. Beat egg whites until stiff but not dry. Fold into potato mixture. Fry in hot fat until brown, turning once. Serve with VB Apple Smooth.

Apple-Smooth Nut Cookies

1/2 c. shortening
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1/2 c. Apple Smooth
1/4 c. raisins
1/2 c. chopped nuts
2 c. flour
1/4 t. cinnamon
1/4 t. salt
1/4 t. soda
1 t. baking powder
1 t. vanilla

Cream shortening ans sugars. Add egg and mix thoroughly. Sift flour, cinnamon, salt, soda and baking powder together. Add to creamed mixture blending well. Add apple smooth, nuts, raisins and vanilla. Drop by teaspoonfuls onto a cooky sheet about 1 1/2 inches apart. Bake at 400 degrees about 10 minutes until lightly browned. Yield: 2 1/2 dozen.

March 7, 1956 By many special requests - A Low Calorie Meal Hamburger Roulettes, Lemon Snow, Low Calorie Dressing

 By many special requests - A Low Calorie Meal

Hamburger Roulettes

1/2 pound ground lean beef
2 small onions
1/4 pound mushrooms
1/4 t. paprika
1 clove garlic
Salt and pepper to taste

Dice onions and cook until soft in salted water, drain and cool. Slice mushrooms, cook until soft in a little salted water, drain, chop and cool. Mix onions and mushrooms with paprika, salt and pepper to taste. Divide into 4 portions. Rub the garlic through a press or chop fine. Mix into the meat with salt and pepper. Divide into 4 parts. Press meat into rectangles 3 inches by 6 inches. Place in center of each rectangle a portion of mushroom-onion mixture. Roll up and press ends closed. Brown on all sides under broiler, then bake at 375 degrees for 10 minutes. Yield: 2 servings -- 2 roulettes per serving. 250 calories PER SERVING.

Lemon Snow

1 T. unflavored geletin
1 1/2 c. water
1/4 t. cinnamon
1/4 t. nutmeg
1 t. grated lemon rind
1/4 c. lemon juice
1 egg white, stiffly beaten
14 non-caloric sweetening tablets

Soften gelatin in 1/2 c. cold water. Dissolve thoroughly in 1 c. boiling water, stirring until clear. Add spices. Add lemon rind and juice. Chill until the consistency of unbeaten egg white. Whip until light. Add the beaten egg white.Place the bowl in ice water. Continue beating until the mixture begins to hold its shape. Beat in the non-caloric sweetening tablets which have been dissolved in a little of the mixture. Turn into 6 individual molds. Chill until firm. Yield: 6 portions 10 calories each.

Suggested Menu: Hamburger Roulettes, Asparagus Cuts and Spears (1 c. per serving only 35 calories), Lettuce (1 medium slice with low calorie dressing), Lemon Snow.

Low Calorie Dressing

1 c. water

2 T. flour

1/2 c. vinegar

1/4 c. ketchup

1 t. horseradish

1 t. dry mustard

1/2 t Worcestershire sauce

1/8 t. liquid sweetener

1 clove garlic

Gradually stir water into flour.  Cook over low heat, stirring constantly until thick. Cool. Add all other ingredients except garlic. Beat until smooth and well blended. Add garlic. Cover, store in refrigerator. Shake before using. Makes 1 2/3 cups. Total calories 135. Per tablespoon 5 calories.

March 6, 1955 Porky Skillet Dish, Annie's Lemon Meringue Pie

Porky Skillet Dish

3/4 t. sage
1/2 t. salt
Dash pepper
6 loin or rib pork chops
2 R. shortening
2 medium onions, sliced
1 can condensed consume
1 c. sour cream
3 T. flour
2 T. chopped parsley

Combine sage, salt and pepper and rub well into chops. Brown chops lightly in shortening, pour off excess fat. Add onion and consume, cover and simmer for 30 minutes or until meat is almost done, remove cover. Combine cream, flour and pour over chops, simmering uncovered 10 minutes. Sprinkle with parsley before serving. 6 servings.

Annie's Lemon Meringue Pie

1 1/4 c. sugar
6 T. cornstarch
1/8 t. salt
2 c. boiling water
1 t. grated lemon rind
1/4 c. butter
3 egg yolks
2/3 c. lemon juice

Combine sugar and cornstarch in a saucepan, add salt, boiling water and grated rind. Cook over direct heat, stirring constantly until thickened. Continue cooking and stirring for about 20 minutes or until no taste of cornstarch remains. Remove from heat, add butter. Pour the hot mixture gradually over the beaten egg yolks that have been combined with the lemon juice. Beat until smooth and well blended. Return to heat and cook, stirring constantly until very hot. Pour into a 9" baked pie shell. Top with meringue. Bake at 400 degrees for 5 minutes.

Meringue:

3 egg whites
6 T sugar

Beat egg whites until stiff, gradually beat in sugar and continue to beat until meringue is stiff. Spread on pie. Bake as suggested above.

March 5, 1956 Lasange, Molasses Coconut Cookies

Lasange "A New Version"

1 1/2 pounds ground beef
1/4 c. chopped celery
1 medium onion, chopped
1 clove garlic, minced
2 T. shortening
2 No. 303 cans tomatoes
1 6-oz. can tomato paste
2 t. salt
1/4 t. cayenne pepper
1/2 t. oregano
1 bay leaf
1 8-oz. pkg. broad noodles
2 c. ricotta or cottage cheese
1 pound mozzarella cheese, sliced
1/3 c. grated parmesan cheese

Cook celery, onion and garlic in shortening until tender. Add ground beef and brown until crumbly but not hard. Pour off drippings. Add tomatoes, tomato paste, cayenne pepper oregano and bay leaf. Cover and cook slowly for 20 minutes. Remove bay leaf. Cook noodles in boiling salted water until tender. Drain. Arrange half of the noodles in a greased 4-quart baking dish. Pour half of the meat sauce over the noodles, cover with a layer of ricotta and mozzarella cheese. Repeat with remaining noodles, meat sauce and cheese. Sprinkle with parmesan cheese.Bake in a moderate oven 350 degrees F. for 30 minutes. 8 servings.

Molasses Coconut Cookies (A Request)

1 c. shortening (half butter)
2 c. brown sugar
2 eggs
1/4 c. molasses
2 T. water
4 c. flour
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 c. moist shredded coconut, cut up any long shreds

Cream shortening and sugar well until light and fluffy. Add eggs and mix well. Combine molasses and water and add. Sift flour, baking powder, baking soda and salt and mix well with the first mixture. Mix in coconut. Chill dough 2 hours. Roll into balls the size of walnuts. Place 2" apart on ungreased baking sheet. With fingers flatten each ball into a 1 1/2 x 2 1/2 oblong and 1/4" thick. Press each cooky lengthwise with tines of floured fork in washboard effect. Bake at 400 degrees for 8 to 10 minutes. Yield: 4 to 5 dozen.

March 2, 1956 Deviled Crab in Shells, Chocolate Layer Cake, Chocolate Icing Deluxe

Deviled Crab in Shells (A request)

1 1/2 c. crab meat
1 T. lemon juice
1/2 c. bread crumbs
1/4 c. light cream
1/2 c. butter
1/4 t. dry mustard
Salt and pepper
2 T. Worcestershire sauce
Bread crumbs
Butter

Pick over crab meat and remove all particles of membrane. Sprinkle with lemon juice, add bread crumbs moistened with cream, melted butter, mustard and Worcestershire sauce. Mix well, add a little salt and pepper to taste. This mixture should be well spiced yet not so sharp as to overpower the delicate flavor of the crab meat. Divide between crab shells, real or imitation, or in individual baking dishes. Sprinkle with bread crumbs, dot with butter, bake at 350 degrees for 15 to 20 minutes -- until tops are browned. Serves 6.

Chocolate Layer Cake

"A week-end special cake"

1 c. shortening
2 c. sugar
1 t. canilla
1 t. almond
3 c. cake flour
4 t. baking powder
1/2 t. salt
1c. milk
6 egg whites, stiffly beaten

Cream shortening, add sugar gradually and continue to cream until light and fluffy. Add flavorings. Sift flour, resift with baking powder and salt three times. Add alternately with creamed mixture with 1 c. milk. Beat until smooth. Last fold in stiffly beaten egg whites. Pour into 2 greased and floured 9" cake pans. Bake at 375 degrees for 30 to 35 minutes. Frost when cool with chocolate icing.

Chocolate Icing Deluxe

6 squares unsweetened chocolate
3 egg yolks
1 1/4 c. sugar
3/4 c. milk
1 1/2 T. butter
2 t. vanilla
Pinch of salt

Melt chocolate, cool. Beat egg yolks until very thick, add sugar, milk and butter. Cook in a heavy saucepan over low direct heat until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat, stir in chocolate, vanilla and salt. Beat until of spreading consistency. Note: This chocolate frosting has a nice gloss, stays soft. Delicious.

March 1, 1956 Coconut Pineapple Coffee Cake

Coconut Pineapple Coffee Cake

(Quick and Easy -- A Batter Type Bread)

3 T. butter
2 T. light brown sugar
1/2 c. shredded coconut
1/3 c. pineapple tidbits
1/3 c. milk
1/3 c. sugar
3/4 t. salt
1/4 c. shortening
1/4 c. warm water
1 pkg or cake yeast
1 egg, beaten
1/2 t. vanilla
2 c. flour

Melt butter in 6 inch square pan. Spread evenly the brown sugar over the bottom. Sprinkle over this the coconut and then arrange the tidbits of pineapple. Scaled milk, stir in sugar, salt and shortening. Cool to lukewarm. Measure into bowl warm water, sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add egg, vanilla and flour, beat well. Turn mixture into prepared pan. Let rise until doubled in bulk (about 1 hour and 15 minutes). Bake in moderate oven at 375 degrees about 35 minutes. Turn out of pan IMMEDIATELY. Serve warm.

February 29, 1956 An Oven Meal: Stuffed Meat Loaf, Apple Pudding "A Torte"

Stuffed Meat Loaf

2 pounds ground beef
1/2 c. grated carrots
1 t. salt
1/4 t. pepper
2 t. Worcestershire sauce
1/4 c. chopped onion
2 eggs, slightly beaten
4 hard cooked eggs

Combine ground beef, carrots and seasonings, Worcestershire sauce, onion and beaten eggs. Mix thoroughly. In the bottom of a 5 x 9 greased loaf pan place half of the meat loaf mixture. Shell the hard cooked eggs and place them end to end down the middle of the length of the loaf. Then carefully mold the remaining half of the beef mixture over the eggs. Bake at 325 degrees for 1 1/2 hours. When this meat loaf is carved each slice reveals the surprise egg stuffing. Good sliced cold.

Apple Pudding "A Torte"

1/2 c. sugar
2 eggs, well beaten
1/2 c. flour
1/2 t. cinnamon
1/2 t. baking powder
1/4 t. salt
1 c. chopped, pared tart apple
1/2 c. chopped nuts
Whipped cream

Add sugar gradually to well beaten eggs and beat until thick and lemon colored. Sift dry ingredients; fold into egg mixture, fold in apple and nuts. Pour into greased 8 inch square pan. Bake at 325 degrees for 40 minutes. Cool, cut in squares and serve with whipped cream slightly sweetened and spiced with a bit of cinnamon. 6 servings.

Suggested Oven Menu: Meat Loaf, Baked Carrots, Baked Potato and Apple Pudding. Add a green salad.