January 10, 1956 Crab Imperial Quickie, Mrs. Richard Nixon's Glorified Rice, Lettuce-Roquefort Cheese Dressing

Something to Serve Unexpected Guests

Crab Imperial Quickie

Hearts of Lettuce       Roquefort Dressing

Mrs. Richard Nixon's Glorified Rice

Crab Imperial Quickie

2 cans crab meat (about 13 oz.)
1 can mushroom soup
1/2 grated onion
1 chopped hard cooked egg
1/2 c. cracker crumbs
1/4 pound butter
1/4 t. Worcestershire sauce
Salt and pepper
Paprika

Shred crab meat, add soup, onion, milk, egg, Worcestershire sauce and salt and pepper to taste. Spoon a layer of crab meat mixture into well buttered baking dish. Sprinkle with cracker crumbs and dot with butter, repeat, saving cracker crumbs and butter for topping. Sprinkle with paprika and bake at 350 degrees for 20 minutes. Serve on toasted English muffin or toast. Serves 4. Note: If you do not have crab meat try lobster, shrimp, tuna or chicken.

Mrs. Richard Nixon's Glorified Rice

2 c. cooked rice
1 c. cubed pineapple
1 chopped apple
25 marshmallows
1/2 c. sugar
1 c. whipped cream

Mix ingredients, except for whipped cream. Let stand 1 hour. Fold in whipped cream before serving.

Lettuce-Roquefort Cheese Dressing

1/4 pound Roquefort cheese
6 T. olive oil or salad oil
1/4 t. paprika
1 T. lemon juice
1 T. vinegar
1/2 T. Worcestershire sauce
1/2 t. dry mustard
1/4 t. salt
1 t. sugar

Rub cheese through a sieve. Mix gradually with oil, then add remaining ingredients. Stir until well blended and smooth. Serve over crisp lettuce quarters.

January 9, 1956 Cube Steaks Parmesan, Orange-Lemon Souffle, Oatmeal Refrigerator Rolls

Dinner Menu

Cube Steaks Parmesan

Baked Potatoes      Tossed Green Salad

Orange-Lemon Souffle

Cube Steaks Parmesan

2 eggs
1 1/2 t. salt
1/4 t. pepper
1 1/2 c. dry fine bread crumbs
1/2 c. grated Parmesan cheese
1/2 c. shortening or cooking oil
2 8-oz. cans tomato sauce

Combine eggs, salt and pepper and beat well. Mix bread crumbs with 1/4 c. of the Parmesan cheese. Dip steaks in egg mixture, then in crumbs. Brown in heavy skillet on both sides. Add tomato sauce and top with remaining 1/4 c. cheese. Bake uncovered 325 degrees for about 25 minutes.

Orange-Lemon Souffle

1 c. sugar
1 T. butter
2 T. flour
1 c. milk
Juice and grated rind 1 orange
Juice and grated rind 1 lemon
2 eggs

Cream butter and sugar. Add flour. Separate eggs, beat egg yolks, add milk and juices and grated rinds. Combine with first mixture. Beat egg whites until stiff but not dry. Fold in egg whites. Bake at 325 degrees for about 30 minutes.

Note: This is an interesting pudding, light and delicious. The top has a sponge cake like texture, the bottom a nice sauce.

Note: To bake potatoes the same length of time as meat and pudding, parboil for 15 minutes befor putting in oven.

Oatmeal Refrigerator Rolls

1/2 c. shortening
3 T. sugar
3/4 t. salt
1/2 c. boiling water
1 c. rolled oats
1 yeast cake
1/2 c. lukewarm water
1 egg, beaten
2 1/2 c. flour (about)

Combine shortening, sugar, salt and boiling water. Add rolled oats and cool to lukewarm. Soften yeast in lukewarm water, add with beaten egg to oatmeal mixture. Stir in 1 c. of the flour. Shape into cloverleaf rolls and let rise until double in bulk (about 1 1/2 hours). Bake at 425 degrees for 15 to 20 minutes. Makes 12 large or 24 small rolls. Note: Dough will keep 4 or 5 days in refrigerator. When ready to bake just shape into rolls and let rise. Please note no rising necessary before shaping. Easy and delicious.

January 6, 1956 Fried Oysters, Tartar Sauce, Twice Fried French Fried Potatoes, How To Clarify Fat, Dutch Apple Pie, Apple Crisp

Menu
Fried Oysters      Tartar Sauce
F. F. Potatoes      Frozen Peas
Dutch Apple Pie

Fried Oysters

1 pint large oysters
1 egg
1 T. milk
1 c. fine bread crumbs
1 t. salt

Pick over oysters, removing any shell. Beat egg slightly with milk. Season bread or cracker crumbs with salt. Dip oysters in crumbs, then egg mixture and again in crumbs. Place fat in deep fryer, set control for 375. Fry oysters 3 or 4 minutes. Drain on absorbent paper. Serve at once with Tartar Sauce. Serves 4.

Tartar Sauce

1 c.mayonnaise
1/3 c. chopped sweet pickle
1/3 c. cream
1/3 c. chopped stuffed olices

Combine all ingredients. Chill in refrigerator before serving.

Twice Fried French Fried Potatoes

4 potatoes. Wash and pare them and cut in lengthwise strips and about 2 1/2 by 3/8 inches long. Soak about 1/2 hour in slightly salted ice water. Drain thoroughly between towels. Fry at 350 degrees for about 7 minutes. Fry until potatoes are tender but now brown. Drain, place in cool place until serving time. Do not overcrowd basket. Fry as many potatoes as needed. When ready to serve set temperature for 400 degrees and fry potatoes about 2 minutes until brown. Drain on absorbent paper. Sprinkle with salt, serve at once.

How To Care for Fat After Use

1. Cool fat slightly
2. Strain through cheese cloth. To do this line a  strainer with several thicknesses of cheese cloth and set the strainer over the can which you wish to store the fat.
3. Cover and store fat in cool place or refrigerator.

How Clarify Fat

Usually fat must be clarified after repeated use. To do this use a raw potato. Cut potato into 1/4 inch slices. Place used fat in cooker, add potatoes and set control for 175 degrees F. When fat stops bubbling and potato slices are brown, strain fat and store again. The next time you fry it may be necessary to add a little fresh fat.

Apple Crisp

1/3 c. flour
1/2 c. nonfat dry milk
3 T. sugar
1/4 t. nutmeg
1/4 t. salt
1 t. cinnamon
1/2 c. butter
4 c. pared, sliced apples
1/2 c. sugar
1/2 t. cinnamon

Grease a shallow baking pan holding about 6 cups. Mix flour, instant dry milk, 3 T. sugar, nutmeg, salt and 1 t. cinnamon in small bowl. Mix the butter in with a fork until crumbly. Put the apples, 1/2 c. sugar and 1/2 t. cinnamon into the greased baking dish. Sprinkle crumb mixture on top of apples. Bake at 325 degrees until apples are tender when pierced with a fork (about 45 minutes).

 For Dutch Apple Pie

Follow Apple Crisp recipe, putting apple mixture into a 9" pie pan lined with unbaked pastry. Sprinkle crumb mixture over the apples. Bake at 325 degrees F for about 1 hour.

January 5, 1956 Beef-Noodle Casserole, Gingerbread with Lemon Ice Cream

Beef-Noodle Casserole

4 oz. noodles (Bravo)
2 T. shortening
3/4 pound ground beef
1/2 c. onion, chopped
1 can condensed tomato soup
1 1/4 c. milk
1 1/2 t. salt
1/2 c. buttered crumbs

Cook noodles; rinse and drain. Heat shortening, add beef and onion; cook until lightly browned, stirring frequently. Add soup, milk and seasonings. Mix sauce with noodles and place in greased casserole. Top with buttered crumbs, add a dash of paprika. Bake at 350 degrees about 45 minutes or until bubbly and brown.

Gingerbread with Lemon Ice Cream

2 c. cake flour
2 t. baking powder
1/4 t. baking soda
1/2 t. salt
1 1/2 t. ginger
1 t. cinnamon
1/3 c. shortening
1/2 c. sugar
1 egg
2/3 c. light molasses
3/4 c. buttermilk

Sift flour, measure; add baking powder, soda, salt and spices, sift again. Cream shortening, add sugar gradually and cream together until light and fluffy. Add egg and beat well, add molasses. Add dry ingredients alternately with buttermilk. Pour into greased and floured 8" square pan. Bake at 350 degrees about 50 minutes. Serve with lemon ice cream.

Lemon Ice Cream

(six ounce) can frozen concentrate for lemonade quart vanilla ice cream

January 4, 1956 Roast Beef (Rolled Beef Rump), Dumplings, Winter Salad, Graham Cracker Cake, Seafoam Frosting

Menu

Roast Beef  -- Baking Powder Dumplings

Winter Salad     Broccoli

Graham Cracker Cake

Roast Beef (Rolled Beef Rump)

3 to 4 pound rolled beef rump pot roast
3 T. shortening
Salt
Pepper
1/4 c. water

Brown meat on all sides in shortening. Season. Add water. Cover tightly and simmer 2 1/2 to 3 hours or until tender. Add small amounts of water from time to time if needed. 6 to 8 servings.

Dumplings

2 c. flour
 1 T. baking powder
1 t. salt
1 c. milk
2 T. chopped parsley

Sift flour, baking powder and salt. Add milk and parsley and stir only until smooth. Drop by teaspoonfuls on top of cooking liquid. Cover tightly and steam 15 minutes. 6 servings.

Winter Salad

For a "pretty-as-a picture" salad serve individual molded vegetable salads in lettuce cups. Cabbage, slivers of carrot and onion, plus slices of radish combined in lime gelatin make a festive appearance.

Graham Cracker Cake

"A Request"

1/2 c. shortening
1 c. sugar
3 egg yolks
2 c. graham cracker crumbs
2 T. flour
1/4 c. salt
2 t. baking powder
1 c. milk
1 c. chopped nuts
3 egg whites, stiffly beaten

Cream shortening and sugar thoroughly; add egg yolks and beat until fluffy; mix graham crackers with sifted flour, salt and baking powder; add alternately with milk, fold in nut meats and egg whites. Bake in 2 greased and floured 8" layer cake pans. Bake at 350 degrees for 30 to 35 minutes. Frost with Sea Foam Frosting.

Seafoam Frosting

1 1/2 c. brown sugar
1/2 c. water
3 egg whites
1 t. vanilla

Cook sugar and water to soft ball stage, 236 degrees. Gradually add to stiffly beaten egg whites. Beat until mixture forms peaks.

January 3, 1956 Chili Con Carne, Rice Pudding

Chili Con Carne

1 pound ground raw beef
2 No. 2. cans red kidney beans
1 No.2 can tomatoes
1 green pepper, diced
1 medium onion, diced
1 clove garlic, crushed
1 1/2 T. chili powder
1/2 t. black pepper
1 1/2 t. salt
2 T. salad oil
2 T. butter

Cook beef in oil, stirring frequently, until meat browns. Put browned beef in large greased kettle, place over medium heat. Add following to meat: kidney beans, tomatoes, green pepper, chili powder, salt and pepper. Brown diced onion and crushed garlic in butter, add to meat mixture. Cook over moderate heat until consistency is no longer watery (about 1 hour). Stir frequently yo prevent sticking.

Rice Pudding

(Jan Stevens)

3 eggs
1 c. sugar
1/4 t. salt
4 c. milk, scalded
1 1/2 cooked cooked rice
1/2c. seedless rasins
1/4 t. nutmeg
1/2 t. cinnamon

Beat eggs slightly. Dissolve sugar and salt in scalded milk. Add raisins and rice to this. Add slightly beaten eggs. Pour into a well buttered baking dish. Sprinkle spices on top. A stick of cinnamon may be placed in the mixture while baking and removed before serving for special cinnamon flavor. Bake 1 to 1 1/4 hours with baking dish in pan of hot water (1 inch) in 350 degree oven. Serve warm or cold with or without cream. In Scandinavia often a fruit sauce (thickened fruit juice) is served over this in place of cream.

January 2, 1956 Fruited Pork Chops, Potato Refrigerator Rolls, Black Chocolate Cake, Mint Frosting

Menu

Fruited Pork Chops      Frozen Limas

Potato Refrigerator Rolls

Black Chocolate Cake -- Mint Frosting

Fruited Pork Chops

6 pork rib chops, cut 3/4 to 1 inch thick
1 1/2 c. thinly sliced apples
6 large pitted prunes
2 T. shortening
Salt
Pepper

Make a pocket in each chop by cutting into the chop along the bone. Chops cut from this side hold the stuffing better. Stuff each chop with 1/4 c. thinly sliced apples and a prune. Brown both sides in shortening. Pour off hot drippings. Season. Cover and bake at 350 degrees for 45 minutes. 6 servings.

Potato Refrigerator Rolls

(Hot little puffs -- light and feathery)

1 cake compressed yeast
1 1/2 c. lukewarm water
2/3 c. shortening
2/3 c. sugar
1 c. mashed potatoes
2 eggs
6 to 6 1/2 c. flour
1 t. salt

Crumble yeast into bowl with 1/2 c. of the warm water. Cream shortening, sugar and salt; blend in potato. Add well beaten eggs and yeast mixture. Add half the flour with remaining warm water. Beat well. Mix in remaining flour, knead dough until smooth. Let rise in warm place until double in bulk. Punch down, then place in refrigerator, shape and let rise (1 to 1 1/2 hours). Bake at 350 degrees for 12 to 15 minutes.

Black Chocolate Cake

4 oz. baking chocolate
1/2 c. butter
1 c. boiling water
2 c. sugar
1/2 t. salt
2 c. flour
1 1/2 t. soda
1/2 c. thick sour milk
2 eggs
1 t. vanilla

Melt chocolate and butter in boiling water. Stir until thoroughly blended. Place in bowl, add mixed and sifted dry ingredients. Add sour milk gradually, Add eggs and vanilla and mix well. This makes a very thin batter. Pour into 3 greased and floured 8" cake pans. Bake at 400 degrees for 20 to 25 minutes.

Mint Frosting

1 c. sugar
1/2 c. corn syrup (light)
1/2 c. water
1/2 t. cream of tartar
4 egg whites
3 drops oil of peppermint
Green food coloring

Combine sugar, corn syrup, water and cream of tartar in saucepan. Cook, stirring constantly, until mixture begins to boil. Cook without stirring to 234 degrees. Beat egg whites until stiff but not dry. Gradually pour hot syrup over egg whites while beating constantly. Add oil of peppermint and tint frosting a delicate green; continue to beat until mixture will hold its shape.