December 1, 1954 Cranberry Orange Mold, A New and Different Pumpkin Pie, Popovers

Cranberry Orange Mold

4. c. cranberries
2 1/4 c. water
2 T. unflavored gelatin
1/2 c. water
1 1/4 c. sugar
Grated rind 1 orange
Grated rind 1 llemon
Juice 1 lemon
2 oranges, peeled and cut into chunks
2/3 c. diced celery

Wash cranberries, cook in 2 1/4 c. water until skins pop and cranberries are very soft, strain. Soften gelatin in 1/2 c. water. Mix sugar, softened gelatin and strained cranberries together. Add orange rind, lemon rind and juice. Cool until mixture begins to set. Fold in orange chunks and celery. Pour into individual molds or quart mold, chill until firm. Unmold, serve as a salad or as a meat accompaniment. Serves 8 to 10.

A New and Different Pumpkin Pie

from Mrs. Arlene Culver, W. Henrietta, N. Y.

Filling for an 8" pie shell:

2 c. ground raw pumpkin
3/4 c. sugar
3/4 c. milk
2 eggs
1 t. pumpkin pie spice
Unbaked 8" pie shell

 Pit pumpkin through medium food chopper. Add sugar and milk, eggs well beaten and pumpkin pie spice. Pour into unbaked pie shell. Bake 450 for 15 minutes, then 350 for 25 minutes or until custard is set.

Popovers

1 c. flour
1/2 t. salt
1 c. milk
2 eggs

Sift flour and salt. Cobine milk and well beaten eggs. Mix together until just smooth. Pour into well greased muffin cups filling 3/4 full. Bake at 425 degrees until golden brown about 40 minutes. Serve at once. Makes 6 large popovers.

Note: Glass custard cups make the highest popovers. Use 425 degree temperature. IT IS NOT NECESSARY TO PREHEAT BAKING CUPS.

September 26, 1955 Chicken A La Cacciatora, Popovers, Roquefort Dressing, Apple Tapioca

Chicken A La Cacciatora

Recipe by Louigi, Chef

Lorenzo's Resturant 

Take: 3 broilers weighing about 2 lbs each, split in two.  Cut each broiler in 8 pieces. Put chicken in skillet with 1/2 c. olive oil and brown until partially cooked.

Then add: 1 large onion, diced
                1 large green pepper, diced
                1 clove of garlic, chopped fine
                1/2 lb. cut-up mushrooms
                1 bay leaf
                Few pieces of rosemary
                Salt and pepper to taste
                1 pinch or oregano

Then cook for 10 minutes, uncovered.

Then add: 1 small can of tomatoes (about 1 c.)
                Parsley, chopped fine
                1/2 c. of sherry wine

Cook about 10 to 15 minutes, covered. This makes about six servings.

Popovers

3 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon salt
1 tablespoon butter or margarine, melted

Beat all ingredients together until smooth with a rotary egg beater or an electric mixer. Pour batter into the greased unheated PYREX Custard Cups, filling them about one-third full. Bake until popovers are firm, crusty and golden brown.

Time: Bake about 35 minutes
Temperature: 400 degrees F., hot oven
Amount: 10 popovers.
Dishes: 10 pyrex 5-oz. Custard Cups

Note: There's a sort of cookery myth that popovers are hard to make. This probably goes back to the time when all popover recipes said, "Pour batter into sizzling hot cups." But here's the modern idea! Just put the popover batter into unheated PYREX Custard Cups. The Custard Cups can even be ice cold and popovers will be perfect. Mix the popover batter and store in the refrigerator overnight in the Custard Cups. In the morning pop the popovers into the hot oven -- PYREX Custard Cups and all. Be sure everybody has lots of butter for these shiny, crisp morsels. Popovers make a pretty fancy desert too. Just slice off their tops and fill with fruit or whipped cream, Put the tops back on like little hats.

A Roquefort Dressing To Remember

1/3 c. cider vinegar
1 T. paprika
1 1/2 t. salt
Dash red pepper
1/2 t. garlic salt
1/4 c. sugar
1 egg
1 c. salad oil
1/4 c. Roquefort Cheese

Combine all ingredients except oil and cheese. Blend well. Add oil slowly while beating. Blend in Roquefort cheese; broken into tiny bits with a wooden spoon. Keep dressing tightly covered in a cool place. Shake well before using.

Apple Tapioca

1/3 c. pearl tapioca
1 c. cold water
1 c. boiling water
1/2 t. salt
1/2 c. sugar (or maple syrup)
5 tart apples, pared and quartered

Soak tapioca overnight in 1 cup cold water. Next morning add 1 cup boiling water, sugar, and salt and cook until tapioca is clear, stirring frequently.

Arrange apple slices in well-buttered baking dish. Pour tapioca mixture over the apples and bake at 350 degrees for about 3/4 hour. Serve hot with butter or cold with cream.

Note: Pearl Tapioca available at Atlantic Supply.

May 20, 1955 Perfect Popovers, Hot Chicken Salad in Popovers, Regal Strawberry Angel Delight

Perfect Popovers

2 eggs
1 c. milk
1 c. flour
1/2 c. salt
1 T. melted Fluffo

Place eggs unbeaten in a bowl, add milk, flour and salt. Beat 1 1/2 minutes with rotary or electric beater. Add melted Fluffo; neat 1/2 minute. DON'T OVER BEAT. Grease custard cups generously. Place cups in shallow pan to corral them for the trip to oven. Fill cups 1/2 fill. Use measuring cup for easy pouring. Bake in very hot oven 475 degrees for 10 minutes, reduce heat to 350 and bake about 30 minutes. A few minutes before you remove them from the oven prick to let steam escape. makes 6 to 8.

Note: Popovers are delicious just as is, but don't limit popovers to the bread course. Try this easy idea:

Hot Chicken Salad in Popovers

2 c. cooked chickem, cubed
2 c. sliced celery
1/2 c. sliced toasted almonds
2 T. lemon juice
2 t. grated onion]
1/2 t. salt
1 c. mayonnaise
1/2 c. grated American cheese

Combine chicken, celery, almonds, lemon juice, onion and slat in heavy skillet. Add mayonnaise and cheese. Toss lightly. Heat slowly until mixture is piping hot, about 15 to 20 minutes. Cut tops from popovers. Fill bottoms with hot chicken salad. Replace tops. Makes 5 to 6 servings.

Another idea! Serve chicken a la king or creamed tuna or ham in popover shells. Good.

Regal Strawberry Angel Delight

2 T. unflavored gelatin
1/2 c. cold water
2 c. crushed strawberries
3 T. lemon juice
1 c. sugar
1/4 t. salt
2 c. heavy cream, whipped
Angel food cake

Soften gelatin in cold water, dissolve over hot water. Add strawberries, lemon juice, sugar and salt, chill until partially set. Fold in whipped cream. Line spring form pan (you can make your own -- see 5/16/55) with 1/2 inch slices angel food cake. Fill with strawberry mixture. Chill until set (2 to 3 hours). Serves 8. Garnish with big luscious berries.

Next week: Complete instructions on how to freeze Strawberries and Asparagus.