July 18, 1955 Baebecue Zesty Franks in Cheese Sauce, Lemon Barbecued Chicken, Lemon Barbeque Sauce, Sizzling French Fries, Roasted Corn on the Cob, Hot Garlic Bread, Relish Tray, Aunt Kate's Chocolate Cake, Doris's Favorite Icing

Menu For Barbecue

Zesty Franks in Cheese Sauce

Lemon Barbecued Chicken

Sizzling French Fries      Roasted Corn on the Cob

Hot Garlic Bread

Relish Tray

Aunt Kate's Chocolate Cake

Coffee

Zesty Franks in Cheese Sauce

1 pound franks
Cocktail onions
1/2 pound Sharp Cheddar Cheese, shredded
1 (10 1/2 oz.) can cream of chicken soup
1/2 c. milk
1/2 t. dry mustard
1/2 t. Worcestershire sauce
1/4 c. ketchup
1/8 t. cayenne pepper
Toothpicks

Cut franks in 1-inch pieces. Stick cocktail onions and frank pieces on toothpicks. Make cheese sauce by combining soup, milk, mustard, Worcestershire sauce, ketchup and cayenne. Heat over low heat or in top of double boiler. Set over hot water. Add cheese and stir until smooth and well blended. To serve, pour cheese sauce into a shallow casserole and arrange franks and onions on picks in sauce.

Lemon Barbecued Chicken

Place pieces of frying chicken on a grill over hot coals. (Be sure coals are at least 7 inches below chicken.) Turn chicken frequently and brush with lemon sauce several times during cooking. Grill chicken until tender, about 30 to 40 minutes. Serve hot.

Lemon Barbeque Sauce

1 clove garlic
1/2 t. salt
1/4 c. salad oil
1/2 c. lemon juice
2 T. finely chopped onion
1/2 t. pepper
1/2 t. thyme

Mash garlic, add remaining ingredients. If possible, allow sauce to stand overnight to blend flavors.

Sizzling French Fries

Place thawed, frozen French fries in corn popper. Shake over heat until piping hot. Sprinkle with salt.

Roasted Corn on the Cob

Turn back the husks and remove silk. Lay husks back in position. Soak corn in salt water for an hour. Shake well before roasting. Line corn up on grill over coals. Keep turning ears as they brown. Will take 20 minutes. To serve break off husks. Serve with plenty of butter, salt and pepper.

Note: Soaking is not vital, but it does keep corn more moist.

Hot Garlic Bread

Slash long French bread in even slices, making the cuts on the bias without cutting clear through. Mash 1 clove garlic; cream with 1/2 c. butter. Spread generously between slices. Wrap in aluminum foil. Place on grill until hot, turning frequently.

Relish Tray

Crisp relishes double for salad in today's barbeque. A selection such as tomatoes, radishes, carrot strips, celery, and green onions would be good. Don't forget some of your delicious pickles, too.

Aunt Kate's Chocolate Cake

1/2 c. butter
1 c. sugar
3 eggs
2 1/4 c. flour
1 t. cream of tartar
1/2 t. soda
2 squares chocolate
5 T. sugar
3 T. hot water
1 c. milk
1 t. vanilla

Cream butter and sugar, add eggs one at a time, beating well after each addition. Sift flour, cream of tartar and soda together. Heat together chocolate, sugar and hot water to make a smooth paste, cool. Add milk and vanilla alternately with flour mixture to creamed mixture. Last add chocolate mixture. Turn into greased and floured 8 inch square pan. Bake at 350 degrees for 40 to 45 minutes. Frost with Doris's Favorite Icing.

Doris's Favorite Icing

1 T. butter
1 c. sifted confectioners sugar
2 squares chocolate, melted
1 T. vanilla
1 egg
3 1/2 T. milk

Cream butter and sugar, add melted chocolate and remaining ingredients, beat with electric mixer or rotary beater until fluffy and thick enough to hold its shape.

Have a happy barbecue. Good luck to Dad, head chef.

July 5, 1955 E-Z Barbeque E-Z Barbeques, Pick-Up Deserts, Blueberry Squares, Apple Foldovers, Strawberry Blossoms, Best Corn Ever

Let's Have An E-Z Barbeque

Menu

E-Z Barbeques

Green Salad      Corn-on-the-Cob

Pick-up Deserts

E-Z Barbeques

(Makes enough for 24 barbeques. Better plan on two per person.)

3  1/2 to 4 pounds barbeque beef
1 1/2 c. water
1/4 c. vinegar
1 1/2 c. chili sauce
2 t. sugar
1/4 c. Worcestershire sauce
1 1/2 t. salt
1 1/2 t. paprika
1 1/2 pounds sliced onions

Roast beef in oven, uncovered, until almost fork tender, about 30 minutes per pound. Let stand until cold --  this makes slicing easier. Using a very sharp knife, slice meat as thinly as possible. Combine remaining ingredients. Heat slowly to boiling point. Add sliced meat. Simmer for about 20 minutes or until meat falls apart in shreds and onions are tender. If necessary to keep hot for a time, keep over hot water as a double boiler. Serve about 1/4 c. of barbeque beef onto split bun. Top with other half of bun.

Note: White Star Market, corner of Congress and Woodbine, have wonderful Barbeque beef. Other roasts may be used, such as round, Boston cut.

Editor's note: No roasting temperature is given. I am assuming 325 - 350 degrees.

Pick-Up Deserts

1 1/2 c. pastry mix
3 T. cold water

Add water to pastry mix, toss with a fork until particles cling together. Roll out 1/8" thick on lightly floured pastry cloth. Cut 12 3 1/2" circles with a cookie cutter.

Blueberry Squares

12 3 1/2" circles tart pastry
1 10-oz. package frozen blueberries (sweetened)
1 T. flout

Place pastry circles on cookie sheet. Break frozen blueberries apart; add flour and mix lightly. Place 1 rounded tablespoon of fruit in center of each circle. Moisten pastry edges with water. Shape into square tarts by pushing sides of pastry around berries. Pinch each corner tightly. Bake at 450 degrees 14 to 16 minutes.

Apple Foldovers

12 3 1/2 circles of tart pastry
3/4 c. sweetened applesauce
1/8 t. cinnamon

Place pastry circles on a cookie sheet. Combine applesauce and cinnamon. Put 2 teaspoons on one side of each pastry circle. Moisten pastry edges with water. Fold over: seal and press edges together with a fork. Cut steam vents in top. Bake at 450 degrees 12 to 16 minutes.

Strawberry Blossoms

12 3 1/2" pastry circles tart pastry
1/2 c. sugar
1 1/2 T. cornstarch
1 3-oz. pkg. cream cheese
2 T. light cream
Dash of salt
1 pt. strawberries

Shape pastry circles over back of muffin pans. Bake in hot oven 450 degrees 10 to 12 minutes. Cool. Mash and strain enough berries to make 1/4 c. juice. In small saucepan combine sugar, cornstarch and juice. Cook until thick and clear, stirring constantly. Cool. Combine cream cheese and salt. Spread 2/3 mixture in bottom and on sides of cooled shells. Slice remaining berries lengthwise and press vertically, points up, into cheese tart shells. Pour strawberry glaze over all. Decorated edges with remaining cheese, using pastry tube. Chill until firm.

Note: This idea from June issue of Better Living magazine is a good one. They suggest serving cheese alongside -- Gouda, creamy Camembert, nippy Blue, or sharp American.

Best Corn Ever

Boiled: Husk and boil fresh corn -- don't boil for more than 5 minutes. For easy eating break ears in halves or thirds. Remember to cook only enough corn to serve everyone once, best to cook seconds as needed.

March 22, 1955 A Quick Meal From Your Freezer Ocean Perch Piquant, Baked Corn, French Fried Potatoes, Orange Sherbert

Dinner Menu

Ocean Perch Piquant

French Fried Potatoes

Baked Corn

Orange Sherbert

Ocean Perch Piquant

1 pound package frozen ocean perch fillets
 1/4 c. butter, melted
1 t. grated onion
2 T. lemon juice
1 t. salt
1/4 t. thyme
1 T. chopped parsley

Place wrapped package of perch in cold water for 5 minutes. Separate the fillets and arrange in a single layer, skin side down, in greased 10 x 6 inch baking dish. Combine butter, onion, lemon juice. salt and thyme. Pour over fish. Bake at 400 degrees for 20 minutes. Sprinkle with parsley. Serve at once.

Baked Corn

1 package frozen whole kernal corn
1/4 c. light cream
1/4 t. salt
Dash of pepper
2 T. butter

Place unthawed corn, cream, salt and pepper in a 1 quart casserole. Dot with butter; cover. Bake in moderately hot oven 400 degrees with fish for 20 to 30 minutes. Toss lightly with form before serving.

French Fried Potatoes

Arrange on shallow baking dish and bake with fish and corn at 400 degrees for 20 to 30 minutes.

Orange Sherbert

1 T. unflavored gelatin
2 c, milk
1 1/4 c. orange juice
1/4 c. lemon juice
2/3 c. sugar
1/2 c. light corn syrup
Dash of salt
Few drops yellow food coloring

Soak gelatin in 1/2 c. of the milk for 5 minutes. Place on low heat until gelatin dissolves, stirring constantly. Remove from heat and let stand. Combine orange juice, lemon juice, sugar, syrup and salt. Stir until sugar is dissolved. Blend with the 1 1/2 c. of milk and the gelatin mixture. Add coloring. Pour into 2 ice trays and place in freezing compartment of refrigerator. Set control at coldest position, freeze to mush (about 1 hour). Turn into chilled bowl, beat until smooth.

To Freeze: Pour into liquid-tight containers, label and freeze.