January 24, 1956 Veal Almond, Cream Puffs, Banana Nut Bars

A Bridge Luncheon

Cream Puffs with Veal Almond

Asparagus Spears with Red Pimiento Strip

Cranberry Sauce

Orange and Grapefruit Salad Bowl

Banana Nut Bars -- Beverage

Veal Almond

 2 c. cubed cooked veal
1/2 c. crushed pineapple
2 T. butter
1/2 c. pineapple juice
2 1/2 T. cornstarch
2 c. meat stock
1/2 c. toasted almond halves
1/2 c. chopped celery
1 1/2 t. salt

Cook pineapple slowly in butter for 5 minutes. Mix pineapple juice and cornstarch. Combine meat stock and cornstarch mixture. Cook over low heat, stirring constantly until thickened. Boil 2 minutes. Add cubed veal, almonds, celery and salt. Heat thoroughly. Fill cream puffs with mixture. 6 to 8 servings.

To prepare almonds: Place almonds in boiling water for about 2 minutes until skins have loosened. Drain. Remove skins and split nuts. To toast, place on cookie sheet in a moderate oven 350 degrees F. until lightly browned 5 to 15 minutes.

Cream Puffs

1/2 c. shortening or lard
1 t. salt
1 c. boiling water
1 c. flour
4 eggs

Add shortening and salt to water. Add flour all st once and stir vigorously until ball forms in center of pan. Use medium heat while stirring. Cool slightly. Add unbeaten eggs, one at a time, beating until mixture is smooth. Mixture should be very stiff. Shape on lightly greased cookie sheet by dropping by spoon. Bake at 400 degrees 30 to 35 minutes or until browned. Cool. Makes 12 to 15 cookies.

Banana Nut Bars

1 c. flour
1/4 t. baking powder
1/4 t. salt
1/3 c. Instant Nonfat Dry Milk
1/3 c. shortening
1 c. sugar
1 egg
1/2 c. mashed bananas
1/2 c. chopped nuts

Sift flour, baking powder, salt and dry milk together. Cream shortening and sugar, add egg mixture and beat well. Stir in about half of the flour mixture and blend well. Fold in nuts. Spread batter evenly in greased 8 inch square pan. Bake at 350 degrees for about 35 minutes. cool in pan. Cut into 18 bars.

Note: These keep well in tightly covered container.

July 19, 1955 Stuffed Meat Loaf, Baked Stuffed Potatoes, Sauteed Summer Squash, Sour Milk Biscuits, Cream Puffs, Chocolate Sauce, Soft Molasses Cookies

Menu

Stuffed Meat Loaf

Baked Stuffed Potatoes      Summer Squash

Sour Milk Biscuits

Cream Puffs with Chocolate Sauce

Beverage

Stuffed Meat Loaf

Request Recipe

1 1/2 pounds ground beef
1 t. salt
Dash Pepper
1 small onion, chopped
Milk
Poultry stuffing
Bacon strips

In a bread pan alternate 1/2 inch layer of meat and stuffing, with a top layer of meat. Lay strips of bacon on loaf or for variation pour 1 c. tomato soup over top. Bake at 375 degrees for 1 hour.


Stuffing:

1/2 c. boiling water
3 c. stale bread crumbs
1 T, butter
1 t. poultry seasoning
1 t. salt
Dash pepper
1/2 c. finely chopped celery
1 medium onion

Pour boiling water over bread crumbs, let stand a few minutes, then add remaining ingredients.

Baked Stuffed Potatoes

Bake medium sized, well scrubbed potatoes with meat. When tender, place on flat side and slice off skin from top of each. Remove contents with a teaspoon. Mash, add salt, pepper and butter and a little hot milk or cream. Beat well. Refill skins, leaving potato rough on top. Return to oven or broiler until potatoes are hot and delicately brown. Sprinkle with paprika, serve at once.

Sauteed Summer Squash

Slice or dice squash. Sprinkle with salt and pepper. Saute slowly in butter until golden brown. For a different flavor shake on a little garlic salt. Takes about 8 minutes. Avoid overcooking.

Sour Milk Biscuits

2 c. flour
2 t. baking powder
1/2 t. soda
1 t. salt
1/4 c. shortening
3/5 c. sour milk or buttermilk

Sift dry ingredients. Cut in shortening with pastry blender. Add milk to make a soft dough. Turn out on lightly floured pastry cloth and knead lightly for about 1/2 minute. Roll 1/2 inch thick. Cut with floured biscuit cutter. Bake on ungreased cookie sheet 450 degrees for 12 to 15 minutes. Makes 14 to 16 two-inch biscuits.

Cream Puffs

1/2 c. butter
1/2 c. water
1 c. flour
4 eggs
1/4 t. salt

Melt butter in water. When mixture boils and butter is melted add salt and flour all at once and mix vigorously until mixture forms a stiff ball that follows the spoon around the pan. REMOVE FROM HEAT. Add medium eggs, one at a time, beating well after each addition. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 400 degrees 40 to 50 minutes. DO NOT PEEK DURING FIRST HALF HOUR OF BAKING. Makes 12 large, 16 medium puffs.

To serve: Slit puffs and fill with whipped cream, chocolate filling or ice cream. Serve with hot chocolate or butterscotch sauce.

Chocolate Sauce

(For ice cream, cream puffs, and cake)

1/4 c. butter
1/4 c. shaved baking chocolate
1/4 c. cocoa
3/4 c. sugar
1/2 t. light cream
Pinch of salt
1 t. vanilla

Melt butter and chocolate in saucepan. Stir over low heat until smooth. Add remaining ingredients, bring to boiling point. Serve hot or cold. Makes 1 1/2 c. Can be stored and reheated over hot water when needed.


Between-Meal Snack for the Children: Soft Molasses Cookie and Milk. Try this recipe which came from Mrs. Bertha Everett of Rochester.

Soft Molasses Cookies

1 c. sugar
1 c. Fluffo
2 eggs
1 c. molasses, light
1 c. sour milk or buttermilk
3 t. soda
1 T. ginger
1 T. cinnamon
1 t. nutmeg
1/4 t. cloves
1 t. salt
4 1/4 c. flour

Cream sugar and Fluffo, add eggs and blend well. Dissolve soda in molasses, add to first mixture. Sift dry ingredients, add alternately with buttermilk. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake 350 degrees for 15 minutes.

Note from Mrs. Everett: "This molasses cookie is the only one I know which can be kept almost indefinitely in refrigerator. Much better if you refrigerate before baking. A dozen or so can be baked at a time and so always have fresh cookies on hand. I put a raisin in center and sprinkle with sugar."

March 11, 1955 Deviled Crab, Cream Puffs or Frozen Eclairs, Creamy Cole Slaw

Deviled Crab

3 T, butter
2 T. onion, chopped
3 T. flour
1 t. dry mustard
1/2 t. paprika
3/4 t. salt
F. G. pepper (Editor's note: may be a reference to a sponsor)
1 c. milk
1/2 c. cream
3 c. crab meat, fresh cooked or canned
1/2 c. butter crumbs (Editor's note: should be bread crumbs, per method below)
1/2 c. cheese, grated

Heat butter, add onion and cook over low heat until onion is soft but not brown. Blend in flour and seasonings. Slowly add milk and cook, stirring constantly until thickened. Add cream. Pick over crabmeat to remove any cartilage. Add to hot sauce. Fill crab shells, or ramekins. Sprinkle with bread crumbs, cheese and a dash of paprika. Bake at 375 degrees for 20 to 25 minutes or until browned. Makes about 6 servings.

Cream Puffs or Frozen Eclairs

1/2 c. butter
1 c. water
1 c. flour
4 eggs

Combine butter and water in a saucepan and stir over moderate heat until butter melts. Add flour all at once and stir vigorously about 1 minute or until mixture forms a ball and leaves the sides of the pan. Remove from heat. Add egg, one at a time, beating thoroughly after each addition. Continue beating about 1 minute until a spoonful of the mixture breaks away sharply from the rest of mixture. Drop by heaping tablespoonfuls on an ungreased baking sheet. Bake in a hot oven 425 degrees 35 to 40 minutes. Cool on a rack. Makes 8 large puffs.

Note: For eclairs shape dough finger length. Make these ahead and freeze. Fill just before serving. To fill gently split puffs crosswise; fill generously with  sweetened shipped cream, vanilla filling, or ice cream.

To make a chocolate glaze: Melt 2 squares chocolate and 2 T. butter over hot water. Stir in 1 c. sifted confectioners sugar alternately with 4 T. light cream. Beat until smooth and shiny.

Creamy Cole Slaw

1 small head cabbage
1/2 c. sour cream
2 T. sugar
1/2 t. salt
2 T. vinegar
Paprika

Wash, drain and chill cabbage, shred fine. To about 4 c. add the combined cream, sugar, salt and vinegar. Sprinkle lightly with paprika. 4 to 6 servings.