June 29, 1955 A Buffet Supper Baked Chicken Salad, Feather Beds, Pecan Cinnamon Rolls, Snow Ball

A Buffet Supper

Baked Chicken Salad

Feather Beds      Tomato Salad      Potato chips

Snow Ball

Beverage

Baked Chicken Salad

From Mrs. Nelson Wickham, Albion, N. Y.

2 c. diced cooked chicken
1 c. diced celery
1/4 c. minced onion
3 hard cooked eggs, diced
1 c. mayonnaise
1 can cream of chicken soup, undiluted
1 1/2 c. crushed potato chips

Combine all ingredients except 1/2 c. of crushed potato chips reserved for top. Bake in greased casserole 400 degrees for 30 minutes.

Note: This recipe will serve 4 to 6. Double or triple if you are having more people.

Feather Beds

"A refrigerator roll -- the best ever."

1 3/4 c. scalded milk
1/2 c. sugar
1 T. salt
1/2 c. shortening
2 eggs, well beaten
1 c. mashed potatoes
2 yeast cakes
1/4. c. lukewarm water
7 c. flour

Mix scalded milk, sugar, salt and shortening, stir until shortening is melted, add well beaten eggs and mashed potatoes. When this is lukewarm add yeast cakes which have been dissolved in lukewarm water. Add 3 cups of the flour and beat 4 or 5 minutes. Stir in gradually the remaining 4 c. of flour. DO NOT KNEAD. The dough will be rather soft and sticky. Place in greased bowl, cover with wax paper and store in refrigerator to have on hand.

Pecan Cinnamon Rolls

Remove dough from refrigerator and let stand about 1 hour or until dough is at room temperature and begins to rise, it needs to be double in bulk. Letting it stand makes it easier to shape. Roll dough into rectangle, cover with melted butter, brown sugar and a little cinnamon. Roll like jelly roll and cut in 1" slices. Cover bottom of baking pan with softened butter, add brown sugar and pecan meats. Arrange slices of dough on top of nuts. Let rise until double in bulk and very light. Bake at 425 degrees 15 to 20 minutes.

Snow Ball

"A beautiful dessert, delicious too"

Serves 12 to 14

2 T. unflavored gelatin
4 T. cold water
1 c. boiling water
1 c. orange juice
Juice 1 lemon
1 c. granulated sugar
1/8 t. salt
1 pint heavy cream, whipped
1 small angel food cake
1 fresh coconut, grated or 2 c. macroon coconut
1/2 pint heavy cream

Dissolve gelatin in 4 T. cold water. Add boiling water, fruit juices, sugar and salt. Mix well. Put in refrigerator to chill. When partially jelled, add cream. Line mixing bowl with waxed paper. Put hand fulls of small cake pieces alternately with cream mixture until bowl is filled. Chill until firm. Turn onto large plate. Coat with whipped cream and coconut.

June 13, 1955 Lamb Kebabs, Fresh Peas, Skillet Potatoes, Best Orange Rolls, Raspberry Fluff Tarts

Dinner Menu

Lamb Kebabs

Fresh Peas      Skillet Potatoes

Best Orange Rolls

Raspberry Fluff Tarts

Lamb Kebabs

1/2 c. ketchup
1/4 c. water
2 T. Worcestershire sauce
3 T. sugar
2 T. steak sauce
3 T. vinegar
1 t. salt
1 1/2 pounds lamb shoulder cut into 1 1/2 inch cubes

Combine all ingredients except lamb. Heat to simmer. String lamb on skewers allowing 3 or 4 pieces to each skewer. Place on broiling rack. Spoon part of sauce over cubes. Broil 3 inches from heat 25 to 35 minutes, turning and basting every 5 minutes. Serves 4.

Fresh Peas

Place 1/4 c. water, 1 t. salt and peas in saucepan. Cover. Cook over high heat until steaming, then reduce to low. Cook 10 minutes. Serve with butter or cream.

Skillet Potatoes

2 c. finely diced raw potatoes
1/4 c. chopped onion
1 1/4 c. milk
3/4 t. salt
1/4 t. pepper
1/4 c. chopped parsley

Combine potatoes and onion in skillet. Add milk and seasonings. Cover. Simmer slowly over low heat until potatoes are tender and mist of milk is absorbed. Stir frequently. Sprinkle with chopped parsley before serving.

Best Orange Rolls

1 c. milk, scalded
1/2 c. shortening
1/2 c. sugar
1 t. salt
1 pk. dry yeast
1/4 c. warm water
2 eggs, well beaten
1/4 c. orange juice
2 T. grated orange rind
5 c. flour

Mix together scalded milk, shortening, sugar and salt. Cool to lukewarm. Soften yeast in warm water, add to mixture. Add well beaten eggs, orange juice and rind. Add flour to make a soft dough. Cover, let stand 10 minutes. Knead dough 5 to 10 minutes until satin-smooth (it will show small blisters under the surface of the dough when drawn taught), place in greased bowl, turning over to bring greased side on top. Cover with damp cloth, let rise until double in bulk (about 2 hours). Punch down, let stand 15 minutes. This makes dough easier to handle. Roll dough 10 inches by 16 inches and 1/2 inch thick. Cut into strips 10 inches long and 3/4 inch wide. Roll each strip lightly between your fingers, knot. Arrange bow knots on baking sheet and tuck ends under. Cover. Let rise until double. Bake in hot oven 400 degrees 12 minutes. Cool on wire rack. Brush with ORANGE ICING.

Orange Icing

2 T. orange juice
1 t. grated orange rind
1 c. sifted confectioners sugar

Combine all ingredients. Brush icing on rolls with a pastry brush.

Raspberry Fluff Tarts

1/2 c. orange juice
1/2 pound marshmallows
1 c. heavy cream
1 c. crushed raspberries

Heat orange juice in top of double boiler. Add marshmallows; stir until melted. Cool mixture, chill until partially set. Fold in whipped cream and raspberries. Pour into baked pastry tart shells. Garnish with raspberries. Fills 6 to 8 tart shells. Garnish with raspberries. fills 6 to 8 tart shells.

April 22, 1955 Lobster in Butter Toast Cups, Quick and Tangy Tomato Juice Aspic, Refrigerator Rolls (without eggs)

Lobster in Butter Toast Cups

from Mrs. A. Hardwick, Rochester, N.Y.

6 slices day-old bread
3 T. melted butter
1/4 t. paprika
1/4 c. chopped onion
4 T. butter
3 T. flour
1 t. salt
1/4 t. nutmeg
1/8 t. pepper
2 c. milk
1 c. frozen peas
4 lobster tails (good size)
3 T. chopped pimento
1/4 c. grated sharp cheddar cheese

Remove crusts from bread, brush both sides with butter.Sprinkle one side with paprika and place in muffin tins, paprika side up. Be careful not to break the bread. Bake in 350 degree oven for 15 minutes. This can be prepared ahead and baked just before serving. Cook onion in butter until lightly browned, stir in flour and seasonings and blend well. Add milk gradually and cook until thick, stirring constantly. Add cheese, when cheese is melted add lobster tails have been cooked, shelled and cut into pieces, pimiento and peas. Heat and serve on toast cups. Serves 6.

Mr.s Hardwick's suggestion: Delicious served with a fruit salad on the side or served with French Fries and a salad for dinner.

Tip on Cooking Lobster Tails: Place tails, either thawed or frozen into large kettle boiling salted water (1 t. salt for each quart water). When water reboils, lower heat so water boils gently and begin counting time. Keep covered. Boil tails 1 minute longer than their individual weight in ounces. For example, boil a 4 ounce lobster tail 5 minutes. Add 2 minutes to all boiling times if tails are boiled frozen. To remove meat easily from shell drain off water, drench with cold water. Using scissors, cut lengthwise through center of membrane covering flesh, insert fingers under meat at open end and pull meat out.

Quick and Tangy Tomato Juice Aspic

1 T. unflavored gelatin
2 c. tomato juice
1 T. lemon juice
1/2 t. salt
1/8 t. pepper

Sprinkle gelatin on 1/2 c. cold tomato juice to soften. Heat remaining juice until very hot. Remove from heat. Add softened gelatin, lemon juice and seasonings. Stir until thoroughly dissolved. Pour into one large or 4 individual molds. Chil until firm. Unmold on platter; garnish with salad greens. Serves 4.

Variation: Use above recipe but before molding, chill to unbeaten egg white consistency. Stir in 2 c. crisp shredded cabbage. Turn into large mold (3-4 c.). Chill until firm. Serves 6.

Refrigerator Rolls (without eggs)

1 qt. milk
1 c. sugar
1 c. shortening
1 cake yeast
1/4 c. lukewarm water
8 c. flour
1 T. salt
1 t. soda
2 t. baking powder
1 c. flour

 Scald milk with sugar and shortening. Cool to lukewarm, add yeast dissolved in lukewarm water. Add the 8 cups of flour. Beat thoroughly. Let rise until double in bulk, then add salt, soda and baking powder which have been mixed together. Add enough of the 1 c. flour to make a soft dough. Cover and place in refrigerator. Make rolls as wanted. Bake on any type baking sheet or in muffin cups. Dough will keep a week. makes about 4 dozen rolls.

To use dough: Shape into rolls, let rise until double in bulk. Bake 425 degrees 15 to 20 min.

Biscuit Rolls: Roll dough 1/2 inch thick; cut into 2" rounds with a biscuit cutter.

Bowknots: Roll pieces of dough into ropes about 1/2" in diameter and 6 inches long. Tie loosely into a knot.

Cloverleaf Rolls: Shape dough into tiny balls; dip in melted shortening. Place 3 balls in each seaction of a greased muffin cup.

March 4, 1955 Crusty Hard Rolls, Lemon Fluff, Baked Scallops

Crusty Hard Rolls

1 c. boiling water
2 T. shortening
1 T. sugar
1 t. salt
1 cake compressed yeast
4 cups flour
2 egg whites, beaten

Combine boiling water, shortening, sugar and salt; cool to lukewarm. Soften yeast in part of the cooled water mixture; stir and combine with remaining water mixture. Add 1 cup of the flour; beat thoroughly, add beaten egg whites; mix well. Add enough of the remaining flour to make a soft dough. Turn out onto board and knead about 10 minutes until smooth and satiny. Place dough in warm, greased bowl; brush top with shortening, cover, let rise until doubled in bulk, about 1 1/2 hours. Punch dough down; fold in edges and turn over so that the smooth side is on top; cover and let rise about 3/4 hour or until doubled in bulk. Punch down; divide into 2 dozen equal portions, cover and let rise 10 minutes. Shape into rolls, place 2 inches apart on greased baking sheet which has been sprinkled with cornmeal; cover and let rise another 1/2 hour or until doubled in bulk. Bake in hot oven 450 degrees 20 to 25 minutes. For added crustiness have a large flat pan filled with boiling water on floor of oven during baking. Makes 2 dozen.

Lemon Fluff

1 c. boiling water
1 package lemon flavored gelatin
4 egg yolks
Juice of 1 lemon
1/2 c. sugar
4 egg whites
1 c. whipping cream
1/2 pound vanilla-filled wafers

Add boiling water to gelatin and stir until completely dissolved, chill slightly. Beat egg yolks until light and lemon colored, add lemon juice and sugar. Cook in double boiler until mixture is thick, stirring constantly. Cool for a few minutes. Beat egg whites until very stiff. Whip cream. Into egg yolk mixture first fold the gelatin, next the egg whites, finally whipped cream. Roll the wafers into very fine crumbs, sprinkle half of crumbs evenly over bottom of 8 inch square dish. Pour whipped cream mixture over top of crumbs, sprinkle rest of crumbs on top. Chill in refrigerator at least 2 hours or until well set. Cut into squares for serving and if desired garnish with maraschino cherry or a dab of whipped cream. Serves 9 to 12.

Note: This is a "special desert" perfect for a bridge desert or a buffet luncheon. It may be made hours ahead of serving time and stored in the refrigerator.

Baked Scallops

1 pound scallops
1/3 c. flour
1 t. salt
1/8 t. pepper
3/4 c. light cream
3 T. butter

Wash scallops in cold water, drain, dry well. Roll in flour which has been seasoned with salt and pepper. Put in a greased shallow pan. Fill to about 1/2 depth of scallops with rich milk or light cream. Top with butter. Bake 350 degrees 45 to 50 minutes. When baked 1/2 hour, turn each scallop and brown on other side. Serves 4.