August 3, 1955 Hawaiian Ham Rolls, Good Southern Biscuits, Jellied Coleslaw, Spicy Apple Chiffon Pie, Crisp Sugar Cookies

Hawaiian Ham Rolls

1 bouillon cube
1/3 c. boiling water
1/2 t. salt
3/4 t. soy sauce
1/3 c. quick cooking rice
1/3 c. green pepper, chopped
1 T. butter
10 slices boiled ham
2 1/2 c. crushed pineapple (No. 2 can)
1 c. brown sugar
1 t. mustard
2 T. vinegar

Dissolve bouillon cube in water. Add salt, soy sauce, and rice; cover and bring to a boil. Remove from heat and let stand covered, 10 minutes. Cook green pepper in butter until softened. Add to rice mixture. Pile rice mixture in center of each ham slice. Place spoon of drained pineapple on each side. Roll up, fasten with toothpicks. Place in 11 1/2 x 7 1/2 x 1 1/2 baking dish. Combine brown sugar, mustard and vinegar, spread mixture over rolls. Bake in hot oven 400 degrees 15 minutes, turn over to serve; baste with syrup. Serves 5.

Good Southern Biscuits

2 c. flour
3/4 t salt
3 t. baking powder
1/4 c. shortening
1 c. buttermilk
1/4 t. soda

Sift flour, salt and baking powder. Cut in shortening with pastry blender. Mix baking soda and buttermilk, add to flour, beat lightly. Toss on floured board, knead until soft and spongy. Roll lightly to 1/2 inch thickness and cut into rounds. Place on lightly greased baking sheet. Bake at 450 degrees 10 to 12 minutes. Yield: 2 dozen biscuits.

Jellied Coleslaw

1 T. unflavored gelatin
1/4 c. cold water
1/4 c. sugar
1/2 t. salt
1/4 c. vinegar
1 T. lemon juice
1 c. chopped celery
1/2 c. shredded cabbage
2 T. pimiento, chopped
1 c. hot water

Soften gelatin in cold water. Dissolve in hot water. Add sugar and salt; stir until dissolved. Add vinegar and lemon juice. Cool. When mixture begins to set, fold in remaining ingredients. Turn into individual molds to set. Unmold on cool, crisp lettuce. Serves 5.

Spicy Apple Chiffon Pie

4 eggs, separated
1/2 t. salt
1 c. applesauce
1/2 t. cinnamon
1 T. gelatin
1/4 c. cold water
1 c. sugar
1 baked 9" pie shell
1 c. heavy cream, whipped
1/4 t. nutmeg

 Place egg yolks in top of double boiler, beat until thick and lemon colored. Add salt, applesauce and cinnamon. Add gelatin which has been softened in cold water, cool until mixture begins to set. Beat egg whites until stiff, slowly add sugar. Fold meringue mixture into applesauce mixture. Pour into pastry shell. When custard is firm cover with whipping cream and sprinkle with nutmeg. Serves 6.

Crisp Sugar Cookies

1/2 c. shortening
1 c. sugar
1 egg
2 c. flour
1 t. baking powder
1/2 t. salt
1/4 c. milk
1/2 t. lemon extract

Blend shortening, sugar and egg. Add dry ingredients, which have been sifted together, alternating with milk. Chill. Roll dough to 1/4 inch thickness on floured board. Cut into desired shapes. Sprinkle with plain or colored sugar. Bake at 400 degrees 7 to 10 minutes. Use ungreased baking sheet.

June 10, 1955 Sunday Supper Salad, Seafood Rarebit, Big Round Rolled Sugar Cookies

Sunday Supper Salad

2 c. cooked chicken, chopped
1 c. canned corn
1 small onion, diced
1 can kidney beans, drained
1/2 t. salt
2 hard cooked eggs
1/2 c. chopped celery
Juice of 1/2 lemon
1/2 c. mayonnaise
1 red apple, diced, not peeled
1/2 c. cream, whipped

Mix all together except whipped cream, lastly whip cream and fold in. Place in bowl and store in refrigerator for several hours before serving. Serve in lettuce cups.

Seafood Rarebit

2 T. butter
1/4 c. flour
1/4 t. dry mustard
1/2 t. salt
Dash pepper
2 c. milk
1 7 oz. can tuna
2 c. grated cheese
1 t. Worcestershire sauce
1 1/2 c. chow mein noodles

 Melt butter, stir in flour, salt and pepper. Blend in milk. Cook until thick and smooth, stirring constantly. Add tuna, cheese and Worcestershire sauce. Cook until cheese melts and sauce is steaming hot. Seve over heated chow mein noodles. Serves 6.

Big Round Rolled Sugar Cookies

Make a batch of these this weekend. Made with sour cream, they have a wonderful flavor. Makes 2 1/2 dozen.

1/2 c. butter
1 c. sugar
1 egg
3 1/4 c. flour
1 t. soda
1/2 t. salt
1 t. baking powder
1/2 t. grated orange rind
1/2 c. thick sour cream
Granulated sugar

Cream butter, and sugar and cream together until light and fluffy. Add egg, mix well. Sift dry ingredients. Add grated orange rind to first mixture. Add dry ingredients alternately with sour cream. Chill 1 hour. Roll out on lightly floured board 1/4" thick. Cut in rounds at least 2 inches in diameter. Place on ungreased cookie sheet at least 1" apart. Sprinkle tops with granulated sugar. Bake 10 minutes at 400 degrees.

Note: You may use 1/2 t. nutmeg instead of orange rind if you prefer.

April 12, 1955 Seaburgers, Old Fashioned Sugar Cookies (Soft)

Seaburgers

"Something special for lunch"

1 7 oz. can lobster, crab, salmon or tuna
1/2 pound process sharp cheese
1/4 c. minced onion
1/4 c. chopped sweet pickle
1/2 c. catsup
1/4 c. mayonnaise
1 c. minced celery
2 t. salt
1/2 t pepper
2 T. minced pimiento
12 burger buns

Drain seafood; flake with fork, removing bones. Cut cheese into small chunks. Combine seafood, cheese, onion, pickle, catsup, mayonnaise, celery, salt, pepper, and pimiento. Mix well. Split burger buns crosswise without cutting all the way through, fill each with seafood mixture. Wrap each in foil or stand with cut side up in large casserole or roasting pan. Cover and bake at 350 degrees 20 minutes. Serve immediately in foil or casserole. Yield: 12.

Old Fashioned Sugar Cookies (Soft)

1/2 c. shortening
1/2 t. salt
1/2 t. soda
1/2 t. grated lemon rind
1/2 t. nutmeg
1 c. sugar
2 eggs
2 T. milk
2 c. flour
1 t. baking powder

Cream shortening, add salt, soda, lemon rind and nutmeg and blend well. Add sugar and cream mixture thoroughly. Add eggs and milk and mix well. Sift flour with baking powder; combine with creamed mixture. Drop from teaspoon onto lightly greased cookie sheet. Flatten by pressing with a damp cloth. Sprinkle with granulated sugar, bake at 375 degrees for 12 to 15 minutes.