January 23, 1956 Oxtail Soup -- Hungarian Style, Brownies

Oxtail Soup -- Hungarian Style

 3 to 4 pounds oxtails or beef cross-cut
i8 c. water
4 t. salt
1/2 t. pepper
1 medium onion, sliced
1 bay leaf
3 medium potaqtoes, peeled and diced
3 large carrots, sliced
1 medium rutabaga, peeled and diced
1 No. 303 can tomatoes
1/4 t. marjoram

Brown meat slowly on all sides. Add water, salt, pepper, onion, marjoram and bay leaf. Cover and simmer slowly about 3 hours or until meat is tender. Add all vegetables to soup and simmer about 30 minutes. 6 to 8 servings.

Brownies

3/4 c. sifted cake flour
1/2 t. baking powder
3/4 t. salt
1 c. sugar
1/2 c. shortening
2 eggs
1 t. vanilla
2 squares chocolate
1 c. chopped nuts
Confectioners sugar

Sift flour, baking powder and salt. Gradually add sugar to shortening, creaming until very light and fluffy. Add egss and vanilla and mix until smooth. Stir in chocolate which has been melted and cooled. Add sifted dry ingredients and nuts. Pour into greased 8 inch square pan. Bake at 350 degrees for 30 to 35 minutes. Cool slightly. Cut into 16 squares, sprinkle with confectioners sugar. Store in pan.

July 28, 1955 Hot Potato Salad and Frankfurters, Pineapple Sherbert, Butterscotch Chip Brownies

Menu

"A Main Dish and Salad all in one for a Summer Supper"

Hot Potato Salad and Frankfurters

Crisp Celery      Carrot Sticks      Corn on Cob

Pineapple Sherbert

Chocolate Chip Brownies

Hot Potato Salad and Frankfurters

1/2 pound frankfurters
6 potatoes cooked in jackets (4 c. cubed)
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1/4 c. bacon drippings
1/2 c. vinegar
1/4 t. dry mustard
1 t. salt
1/8 t. pepper
1 t. sugar
1 egg, beaten

Cook frankfurters in hot water 7 minutes; slice. Combine cooked cubed potatoes, green pepper and onion. Heat bacon drippings, add remaining ingredients, heat thoroughly. Pour over potatoes, toss lightly. Garnish with frankfurter slices. Serves 6.

Pineapple Sherbert

3/4 c. sugar
Dash salt
1/4 c. orange juice
1/2 c. sweetened pineapple juice
1 1/2 c. of top milk or light cream or 3/4 c. evaporated milk and 3/4 c. milk

Dissolve sugar and salt in fruit juices. Gradually add cream or milk, beating constantly. Freeze in refrigerator tray until almost firm, turn into chilled bowl and beat thoroughly. Return to tray and chill until form. May be frozen in ice cream freezer, using 4 parts of ice to 1 part salt. Makes 1 quart. Garnish with sprigs of mint.

Butterscotch Chip Brownies

1/2 c. shortening
1 c. brown sugar
1 egg, unbeaten
1 c. flour
1/2 t. baking powder
1/8 t. soda
1/4 t. salt
1 c. butterscotch bits
1/2 c. nuts
1 t. vanilla

 Cream shortening and sugar, add egg. Beat well. Stir together flour, baking powder, soda and salt. Add to first mixture. Add butterscotch or chocolate bits, nuts and vanilla. Spread in greased 8 x 8 x 2 inch baking pan. Bake at 350 degrees about 35 minutes. Cut in squares while warm.

June 21, 1954 Beef Drumsticks, "Better-Than-Brownies", De Luxe Chocolate Frosting

Beef Drumsticks

1 pound hamburg
1 t. salt
1 T. minced onion
1 egg
Fine cracker crumbs
2 sliced backn
6 wooden skewers

Mix together hamburger, salt, onion and egg. Divide into 6 equal portions. Form around 3 inches of ends of skewers in shape of drumsticks. Roll in crumbs. Place in baking dish. On top of each, place 1/3 slice of bacon. Bake in a very hot oven 450 degrees for 30 minutes. Serve with tomato or mushroom sauce.

"Better-Than-Brownies"

2 sq. chocolate
1/2 c. shortening
1 c. sugar
3 eggs
1 t. vanilla
3/4 c. sifted cake flour
1 t. baking powder
1/2 t. salt
1 c. chopped nuts

Melt chocolate and shortening together, cool slightly. Beat in sugar, then eggs, one at a time, beating well after each addition. Stir in vanilla. Sift together flour, baking powder and salt; add to chocolate mixture. Stir in chopped nuts. Pour into greased dish about 11 3/4 x 7 1/2 inches. Bake in slow oven 325 degrees for 30 minutes. Makes 24 brownies 2 inches square.

De Luxe Chocolate Frosting

1/4 c. chocolate bits (2 oz.)
1 sq. unsweetened chocolate
3 T. butter
3 1/4 c. conf. sugar
5 T. hot milk
1/2 t. vanilla

 Melt chocolate and butter together. Dissolve sugar in hot milk. Pour in chocolate mixture and add vanilla. Beat until thick enough to spread. Makes enough frosting for top of brownies or a cake about 11 3/4 x 7 1/2 inches.