July 29, 1955 Picnic Fare Meat Balls en Brochette, A Good Barbecue Sauce, Cherry Upside Down Cake

Picnic Fare

Meat Balls en brochette

Potato Chips      Cole Slaw with Green Pepper

Cherry Upside Down Cake

Meat Balls en Brochette

1 1/2 pounds ground beef
1 t. salt
1/4 t. pepper
Tomato wedges
Cooked Whole Onions
Barbecue sauce or melted butter

Combine meat and seasonings. Form into 16 balls about 1 1/2 inches in diameter. Place on skewers first a meat ball, then an onion, another meat ball and a tomato wedge. Broil 2 or 3 inches from the heat, turning them so they are browned on all sides. Excellent for outdoor grilling also. Makes 8 kebobs but my guess is you'd better plan on two per person, especially if you are eating outdoors. Be sure and brush kebobs with butter or barbecue sauce during cooking.

A Good Barbecue Sauce

2 T. butter
1 medium onion, chopped
2 T. brown sugar
Dash cayenne
1/2 t dry mustard
1 t. salt
2 T. Vinegar
4 T. lemon juice
1 c. ketchup
3 T. Worcestershire sauce
1 c. water

Cook onion in butter for a few minutes, Add remaining ingredients and simmer for 10 to 15 minutes. Use for basting meat while cooking. Will keep in covered jar in refrigerator.

Cherry Upside Down Cake

2/3 c. sugar
2 T. clear jel
1 #2 can unsweetened sour cherries, drained
1/3 c. shortening
1/2 c. sugar
1 egg
1 t. grated orange rind
1 3/4 c. flour
2 t. baking powder
1/4 t. soda
1/2 t. salt
1/2 c. orange juice
1/4 c. milk
1/2 c. all bran

Add drained juice to clear jel. Cook until thick and clear, stirring constantly. Add sugar and continue cooking until very thick and shiny. Add cherries, pour into greased 8 x 8 x 2 pan. Cream shortening, add sugar gradually and continue creaming until fluffy. Add egg and orange rind and beat until well blended. Sift flour with baking powder, soda and salt. Add alternately with orange juice and milk to creamed mixture. Fold in all bran. Spread batter over cherries at 350 degrees for 40 to 50 minutes. Let stand 10 minutes. Invert on serving plate. Serve warm.

Note: You may use 2 1/2 T. cornstarch instead of clear jel. Combine sugar and cornstarch, add cherry liquid. Cook until thick and clear and proceed as above. Clear jel is a fruit pie thickener available at Atlantic Supply, 30 East Main Street.

July 8, 1955 Sunday Special Glazed Baked Ham, Browned Potatoes. Hot Spiced Cherries, Angel Custard Desert

Menu

Glazed Baked Ham

Hot Spiced Cherries      Browned Potatoes

Garden Salad Bowl

Parsley Buttered Carrots

Angel Custard Desert

Glazed Baked Ham

3 to 4 pound canned ham
1/2 c. honey
Cloves

Place ham, fat side up, on rack in shallow baking pan. Stud with cloves; drizzle with honey. Bake at 325 degrees 45 minutes, basting often with additional honey.

Browned Potatoes

Select medium potatoes, 1 per person. Peel, rub with butter. Brown in oven with ham -- allow about 1 hour for potatoes.

Quick tip: You can skillet brown 1 No. 2 can whole white potatoes in 2 T. butter if you prefer.

Hot Spiced Cherries

1 1/2 T. cornstarch
1/4 c. sugar
1/4 t. allspice
1/4 t. cloves
No. 2 can red sour cherries, drained, reserve juice

Combine cornstarch, sugar and spices. Gradually stir in juice from cherries. Cook until thick and clear, stirring constantly. Add cherries. Serve hot with ham.

Angel Custard Desert

1 angel food cake
1 T. unflavored gelatin
1/4 c. cold water
6 eggs, separated
3/4 c. sugar
1 1/2 t. grated lemon rind
3/4 c. lemon juice
3/4 c. sugar

Remove crusts from angel food cake. Tear cake into pieces. Two forks are handy for this. Half fill well oiled angel food cake pan. Add filling (directions for making below), then more cake. Chill until firm. Unmold on serving plate.

Note: This dessert is gold and white like a daffodil cake. Cut in wedges, serve with whipped cream.


For Filling:

Soften gelatin in cold water. Combine egg yolks in 3/4 c. of sugar, lemon rind and juice. Cook until hot, NOT BOILING, water, stirring constantly until thickened slightly. Remove from heat; add softened gelatin and stir to dissolve. Cool until partially set. Beat egg whites until stiff, add 3/4 c. of sugar and continue to beat until stiff like meringue. Fold in custard.

April 29 and April 30, 1954 Rainbow Salad Platter, English Cherry Tartlets

April 29, 1954

Guest: Mr. Andrew Ruff from National Livestock and Meat Board.  No recipes were provided.


April 30, 1954

Guest: Miss Mary Crumk from national Canners Association, featuring the following recipe:

Rainbow Salad Platter

1 1 pound can of asparagus spears
1 12 oz. can whole kernel corn
1 1 pound can peas
1 No. 2 can shoestring carrots
1 8 oz. can whole onions
1 4 oz. can pimiento
French dressing

Drain liquid from asparagus, corn, peas and carrots. keeping vegetables in cans. Spoon 3 T. french dressing over each vegetable, do not stir. Place cans in refrigerator, chill several hours.Arrange bundles of asparagus spears for first row, wrapping each bundle with 2 strips of pimiento. Use corn in second row and peas in third row. Arrange carrot sticks on fourth row. Do not have space between rows. Yield: 6 servings.

English Cherry Tartlets

Basic dough for tartlets:

1/4 c. butter
1/4 c. sugar
1 c. flour combined with 1/4 t. soda
1 large egg
1/2 t. vanilla

Beat butter until creamy, add sugar, a little at a time, then egg and beat well for 2 minutes. Add vanilla and last flour combined and sifted with baking soda. Beat only until smooth when adding flour. Grease very small cupcake molds that measure 3/4 inches deep and 2 inches wide at top lightly with shortening. Place 1 scant tablespoon of dough in each with damp finger or spread evenly on bottom and sides. Store in refrigerator while preparing Filling for English Cherry Tartlets.


Filing for Tartlets:

2/3 c. cream cheese
1/4 c. sugar
1 T. soft butter
1 egg
Grated rind 1 lemon
Thick cherry preserves or jam

Place about 1/2 t. cherry preserves or jam on bottom of each tartlet. Beat cream cheese, sugar, butter, egg and rind only until smooth. Pour mixture into each mold, having it come up almost to top. Bake at 350 degrees F. for 20 minutes then bake 10 more minutes at 400 degrees until tops are golden brown. When they are done, remove from oven and tun over gently onto waxed paper. Let stand until cold. When ready to serve, sprinkle well with confectioners sugar and place about 1 level teaspoon preserves on top of each. This recipe will make 16 to 18 tartlets of medium size. They are best served the same day they are made.

January 4, 1955 Basic Cookery Lesson No. 1 Muffins Quick muffins

Today and every Tuesday for a time, I thought we might have some lessons in BASIC COOKERY. Let me know how you like this idea. Lesson One today is on muffins.

EVERY MONTH.............IS MUFFIN MONTH

Quick muffins

2 c. flour
3 t. baking powder
1 t. salt
2 T. sugar
1 egg, beaten
1 1/4 c. milk
1/3 c. Planter Peanut Oil

Combine dry ingredients in sifter and sift into a bowl. Make a well and add remaining ingredients. Stir only enough to dampen flour -- you WANT a lumpy batter. Fill greased muffin pans only 2/3 full. Bake in hot oven (400 F.) about 30 minutes.

YOUR MUFFIN CALENDAR

JANUARY: SWISS CHEESE MUFFINS. Mix 1 c. grated cheese with dry ingredients. Sprinlke tops with a few shavings of coarsely grated cheese.

FEBRUARY: BACON MUFFINS. Add 1/3 c. crushed bacon bits (cooked, drained and crushed).

MARCH: PINEAPPLE MUFFINS: Add 3/4 c. crushed, drained pineapple when stirring in milk.

APRIL: DATE MUFFINS.  Add 2/3 c. chopped dates, maybe a few nuts.

MAY: CHERRY MUFFINS. Add 1 c. pitted, chopped cherries. Increase sugar by 2 T. Fresh cherries may be used in May. Frozen or canned cherries may be used. Frozen cherries must me thawed. Frozen or canned cherries, well drained.

JUNE: BLACKBERRY MUFFINS. Increase sugar by 2 T. Sprinkle berries with 3 T. flour, just before filling muffin tins. Use 3/4 c. berries.

JULY: BLACKBERRY MUFFINS. Increase sugar to 1/2 c. for blueberry muffins are always sweet. Sprinkle 3/4 c. berries with 3 T. flour, stir in just before filling muffin tins.

AUGUST: BING CHERRIES. Seed, chop. Sprinkle with 3 T. flour. Add last. Use 3/4 c. chopped cherries.

SEPTEMBER: PEACHES, ripe this month. Peel, seed and chop, enough to make 2/3 c. Stir in with milk.

OCTOBER: CRANBERRY MUFFINS. Double sugar, add 1/2 c. whole fresh berries.

NOVEMBER: PECAN MUFFINS. Double sugar, add 2/3 c. chopped nuts. Sprinkle sugar and more nuts on top of muffins before baking. Sprinkle lightly with cinnamon when they come out of oven.

DECEMBER: SALAMI MUFFINS.  Tear 3 thin slices of salami into dime sized bits. Add to muffin batter. Result? A pleasant surprise in a month where all surprises are good ones.

A Very Special Muffin Recipe -- Good

2 c. flour
1 1/2 t. soda
1 t. salt
1/2 c. sugar
2 c. bran
2 eggs well beaten
1/4 c. buttermilk
1/4 c. melted shortening
4 c. thinly sliced ripe bananas (6 to 8)

Sift together flour, soda, salt and sugar. Add bran and mix well. Combine eggs, milk, shortening and bananas. Add to dry ingredients, mixing only enough to dampen the flour. Turn into well greased muffin pans. Bake at 375 degrees 30 to 35 minutes. Makes 16 large muffins.

Trudy's Tips:

1. Never over beat muffin batter, it makes tough muffins.
2. Remove muffins from pans immediately after baking.
3. Always serve muffins PIPING HOT.
4. If you bake muffins in advance you may pop them into the oven for 5 minutes before serving.
5. If you have a home freezer, bake muffins, cool, wrap in aluminum foil. When needed, place in oven frozen for about 30 minutes. They taste like freshly baked ones. Do not remove foil while heating.