October 27, 1954 Chicken Continental, Hollandaise Sauce, Rich Cream Sauce, Chocolate Brownies

Chicken Continental

4 Swanson'c Chicken Breasts
1/2 c. water
1 1/2 t. salt
2 packages frozen broccoli
Hollandaise Sauce
Rich Cream Sauce
3/4 c. almonds, blanched and slivered
1/4 c. butter
1 c. heavy cream, whipped (optional)
1/2 c. Parmesan cheese

Cook chicken breasts with 1 t. salt in the water until chicken is tender. Remove from liquid. Cool. Slice each breast in several pieces. Cook broccoli with 1/2 t. salt until tender. Drain. Place broccoli stalks in bottom of greased casserole 7 x 11 x 1 1/2 inch. Arrange chicken slices over broccoli. Cover with hollandise sauce. Spread the cream sauce over the hollandise sauce. Brown the slivered almonds in the butter and sprinkle over the top of white sauce. Place in oven until heated through. Remove from oven, top with whipped cream and sprinkle with Parmesan cheese. Place under broiler until brown (about 5 minutes). Serves 8.

Hollandaise Sauce

1/2 butter or margarine
2 egg yolks
1 T. lemon juice
1/4 t. salt
F. G. cayenne pepper

Cut butter into three pieces. Pit one piece in top of double boiler with egg yolks and lemon juice. Cook, stirring constantly, until butter melts, add second piece of butter, keep on stirring until mixture thickens, add last piece of butter. Remove from heat, beat until mixture is smooth and glossy. Season with salt and pepper.

Note: You must use a double boiler for making this sauce. Do not let the water in bottom of double boiler boil for mixture will separate. Stir constantly.

Rich Cream Sauce

2 T. butter or margarine
2 T. flour
1/2 t. salt
1 c. light cream
1/2 c. sherry wine

Melt butter in saucepan over low heat. Add flour and blend well, add salt and cream, stir constantly until thickened. Remove from heat, add sherry.

Chocolate Brownies

4 squares chocolate
1 c. shortening
2 c. sugar
4 eggs
1 c. flour
1/2 t. salt
2 t. vanilla
1 t. baking powder
2 c. walnut meats

Melt chocolate and shortening together. Add sugar, mix well. Add well beaten eggs. Sift flour with salt baking powder, stir into mixture. Add vanilla and nut meats. Pour into 2 well greased 8 or 9 inch square pans. Bake 350 degrees about 35 minutes. Cool. Cut into squares.

Trudy's Tip: Brownie's may be frozen. When cool, package each in cellophane or package in freezer boxes collectively by separating each layer with double thicknesses of cellophane.

October 27, 1955 Baked Stuffed Maine Lobster "Foley", Baked Apples, Apple Fritters

Home Cooking Welcomes to the program

Mr. James J. Foley, Chef

from the Sheraton Hotel, 111 East Avenue in Rochester, N.Y.

Baked Stuffed Maine Lobster "Foley"

10 Ritz crackers
1 1/2 oz. melted butter
Salt and pepper to taste
Dash Worcstershire sauce
Dash Tabasco sauce
Juice of 1/2 lemon
1/4 t. paprika

Roll crackers to a semi-fine crumb. Toss in bowl and add paprika, salt and pepper, tabasco, worcestershire, lemon and butter. Blend all together.

Take 1 1/2 pound Maine lobster, remove large claws. Boil or bake claws for 6-8 minutes until red. Prepare lobster body by slitting down front without breaking through back. Remove uppermost pocket at head and tract attached to this all the way to the end of the tail -- leave tamale or row in body opening.

Now take claws that have been cooked and remove meat from both, place in body opening, pack dressing on top and fill lobster right down to tail. Place in hot oven -- either in rack or pan -- make sure tail is secure or it will roll up in cooking.

Bake at 450 degrees 15 minutes. DO NOT OVERCOOK. Remove from oven, sprinkle with butter and serve with lemon and hot butter.

Baked Apples

Home Cooking salutes NATIONAL APPLE WEEK. Here are two apple recipes for you to try. For Glory in the fresh apple season, serve baked apples.

Baking apples is a fairly simple process, but a few tricks help produce baked apples of distinction. First choose a type suitable for baking such as Dutchess, Wealthy, McIntosh, Rhode Island Greening or Winesap.

Then:

1. Scrub the apples and remove the cores
2. Make a cut in the skin all around each apple, about an inch from the top. This cut allows the apple to expand during cooking and so to retain its shape.
3. Place apples in a baking dish, put a teaspoon of sugar and a dash of salt in each center.
4. Cover the dish and bake at 400 degrees for 20 to 35 minutes or until the apples are almost tender enough to serve.
5. Let the apples stand in the hot, covered baking dish for 10 to 15 minutes or longer. The apples usually hold their shape better when the last part of the process takes place outside the oven.
6. Serve hot or cold with cream.

 For variety, fill the centers of apples with mincemeat; or with a mixture of chopped dry fruits or nuts; or with brown sugar and ginger, raisins and nuts. Usually baked apples belong to the dessert group, but don't overlook them as an accompaniment to roast pork or poultry.

Apple Fritters

3 large apples
Sugar
Lemon juice

Peel apples, cut in 1/4 inch slices. Sprinkle with sugar and lemon juice, let stand while preparing fritter batter.


Fritter Batter:

2 egg yolks
2/3 c. milk
1 T. melted butter
1 T. lemon juice
1 c. flour
1/2 t. salt
2 egg whites, stiffly beaten

Beat egg yolks until thick and lemon colored. Add milk, butter and lemon juice, blend well. Sift flour and salt and add to mixture, stirring just until mixture is well blended. Fold in stiffly beaten egg whites. Drain apple slices, dip in fritter batter, fry in hot fat at a temperature of 365 degrees until lightly browned. Drain on absorbent paper.

October 26, 1954 Buttermilk Doughnuts, Lemon Butter Icing, Witch's Brew

Buttermilk Doughnuts

Frying Temperature 375 degrees

4 c. flour
3 t. baking powder
1 t. baking soda
1 t. salt
1 t. nutmeg
3/4 c. sugar
1/3 c. shortening
3 eggs, beaten
1 1/4 c. thick buttermilk

Sift flour with baking powder, soda, salt, nutmeg and sugar. Add shortening, cut in with a pastry blender until mixture resembles cornmeal. Combine eggs, and buttermilk, add to flour mixture. Turn out on lightly floured pastry cloth. Knead for 1 minute. Divide dough into two parts -- you'll find it much easier to handle. Roll out dough 1/4 inch thick. Cut with doughnut cutter. Fry the "holes" too. Youngsters love them. When doughnuts rise to surface of fat and are brown on underside, turn them with a long-handled form, brown on other side. Drain on absorbent paper. makes about 30 doughnuts.

Lemon Butter Icing

1/3 c. frozen concentrate for lemonade
1 pound confectioners sugar
6 T. butter or margarine

Combine ingredients and beat until smooth. Add more concentrate for lemonade if you desire a thinner frosting. Spread on doughnuts. Decorate with chopped nuts, orange tinted coconut, corn candy or chocolate bits.

Witch's Brew

2 cans Hi V. Orange Juice
2 cans Frozen concentrate for lemonade
1 T. whold cloves
4 sticks cinnamon
4 quarts cider

Combine ingredients and heat to just below boiling point. Simmer for 10 minutes. Remove whole spices before serving if you prefer. Makes 1 gallon plus. Serve hot.

October 26, 1955 Chicken Hawaiian, Pineapple Sauce, Fluffy Rice, Apple Upside Down Cake

Broiler Meal

Chicken -- Hawaiian

Fluffy Rice      Fruit Garnish

Green Salad

Apple Upside Down Cake

Chicken Hawaiian

Allow 1/2 broiler per person. Break joints of chicken. Skewer leg and wing to body to make compact and flat, keeps meat from drying out also.  Sprinkle with salt and pepper. Place on broiler rack, skin side down to start, 5 to 6 inches from heat. For even broiling, turn 2 or 3 times while broiling, brush frequently with butter. Broil until tender 35 to 50 minutes, depending upon size of chicken. about 5 minutes before end of cooking period, place canned pineapple rings and peach halves on broiler rack. Brush chicken and fruits with pineapple sauce. Broil 5 minutes. Pass extra sauce at the table. For garnish sprinkle chicken with chopped parsley. Make a little foil trim for drum sticks. Add spiced crab apples.

 

Pineapple Sauce

1/2 c. butter
 t. cornstarch
1 t. grated lemon rind
1/4 c. lemon juice
1/3 c. pineapple juice
2 T. chopped onion
1 t. soy sauce
1/4 t. thyme

Combine all ingredients. Cook 5 minutes over low heat, stirring constantly.

Fluffy Rice

1 c. rice
2 c. cold water
1/2 t. salt

 Combine rice, water and salt in 2 quart saucepan. Cover tightly. Bring to a boil quickly; then reduce heat as low as possible. Cook 15 minutes. Turn heat off; allow rice to steam 5 minutes before removing the lid. Makes 3 cups. Serves 3 to 4.

Apple Upside Down Cake

1/4 c. butter
3/4 c. brown sugar
2 1/2 c. canned sliced apples
3/4 t. mace
2 t. lemon juice
1/3 c. shortening
2/3 c. sugar
1 egg
1 1/2 c. flour
2 t. baking powder
1/4 t. salt
2/3 c. milk
1 t. vanilla

Melt butter in 8 inch square pan. Sprinkle with brown sugar. Drain apples. Place overlapping wedges on sugar. Sprinkle with mace and lemon juice. Cream together shortening and sugar. Add egg; beat well. Sift together flour, baking powder and salt, add alternately with milk to creamed mixture. Add vanilla extract. Pour batter over fruit. Bake at 325 degrees 1 hour. Cool 5 minutes. Turn upside down on cake rack.

October 25, 1954 Pork Chops "A New Way", Baked Stuffed Potatoes, Brownie Pudding

Pork Chops "A New Way"

4 loin chops
2 t. finely minced garlic
3 T. flour
1 t. salt
Dash of pepper
1 1/2 c. boiling water
1 c. applesauce
1 t. lemon juice

Brown pork chops on both sides without fat. Arrange chops in shallow 10 x 6 x 2 baking dish. Cook minced garlic in pork fat slightly, add flour, salt and pepper blending well. Add water and cook until mixture is thickened and comes to boiling point, stirring constantly. Add applesauce and lemon juice, mix thoroughly. Pour over pork chops. Place in oven 350 degrees and bake 1 1/2 hours or until chops are very tender. Serves 4.

 Note: You may substitute shoulder chops for loin chops.

Baked Stuffed Potatoes

Select smooth and unblemished potatoes of uniform medium size. Scrub thoroughly. Dry. Rub lightly with unsalted fat or oil. Bake 350 degrees for 1 hour. Rub gently back and forth in palm of hand. This makes the potato mealy. Slit lengthwise, carefully scoop out insides. Mash. Use plenty of salt, butter and cream and mash until very very fluffy. Refill shells, piling mashed potatoes in lightly. Sprinkle grated cheese over top. Return to oven to brown, about 10 minutes at 425 degrees.

Trudy's Tip: Stuffed potatoes may be fixed in advance and reheated before ready to serve. You may also freeze them. Cool, wrap in foil, cellophane or freezer paper, and freeze.

Brownie Pudding

1 c. flour
2 t. baking powder
1/2 t. salt
2 T. cocoa
3/4 c. sugar
1/2 c. milk
1 t. vanilla
2 T. melted butter
1/2 c. chopped nuts
3/4 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot water

Sift flour, measure, add baking powder, salt, cocoa and gran. sugar; sift together. Add milk, vanilla and melted butter. Mix until smooth. Add nuts. Spread in greased 8 x 8 x 2 inch pan. Combine brown sugar and cocoa; spread over batter. Pour hot water over all. DO NOT STIR. Bake 350 degrees 45 minutes. Note: This forms a delicious fudge sauce on bottom and a crispy pudding on top. Serve with or without cream.

October 25, 1955 Apple Butter, Crab Apple Jelly

Apple Butter

Note: Apple butter has been part pf Pennsylvania German Cookery since the earliest days. Every fall it is cooked in great quantities. In rural areas they serve it three times a day, on thick slices of homemade bread. Today it is spread nationwide. The Pennsylvania Dutch like apple butter on homemade rye bread.

8 quarts sliced apples
2 quarts sweet cider
1 t. sllspice
1 t. cinnamon
2 pounds brown sugar

Peel and core apples. Cut into slices. Boil cider rapidly until reduced to 1 quart. Add sliced apples and bring to boiling point. Simmer, stirring frequently until rich brown in color. Add sugar and spices and continue to cook until thick. Pour into hot sterilized jars and seal. Makes 3 pints.

Note: You may cook apple butter in the oven just as you did the chili sauce. Cook at 350 degrees until thick. Follow directions above, adding sugar and spices after mixture is rich brown in color.

Crab Apple Jelly

Wash fruit and cut into small pieces. Add enough water to cover fruit. Cook in covered saucepan until soft (about 15 minutes). Allow juice to drip through jelly bag. (Do not squeeze as this will make cloudy jelly.) Cook with sugar as follows:

4 c. juice
2 3/4 c. sugar

Bring juice to boiling point. Add sugar and cook rapidly until mixture sheets from a spoon 220 degrees. Skim. Pour into hot sterilized glasses and seal.

October 24, 1955 Corn Stuffed Pork Chops, Baked Green Beans, Acorn Squash, Apple Dumplings, Chocolate Jumbles

Oven Meal

Corn Stuffed Pork Chops

Baked Green Beans     Acorn Squash

Apple Dumplings

Corn Stuffed Pork Chops

6 pork chops (rib or loin)
2 t. prepared mustard
1 can cream style corn
1 can whole kernel corn
1 egg
1 c. soft bread crumbs
1/4 c. chopped onion
1/4 c. chopped green pepper
1 t. salt

Brown pork chops. Spread with mustard. Combine remaining ingredients. Arrange pork chops in baking dish, slightly overlapping them. Spoon stuffing between and around chops. Bake uncovered at 375 degrees for about 1 hour or until tender.

Baked Green Beans

Place one 10-ounce package green beans in 1-quart casserole. Dot with butter, season with salt and pepper. Cover. Bake about 40 minutes.

Acorn Squash

Cut squash in half, remove seeds. Dot inside with butter. sprinkle with brown sugar. Bake cut side up 40 to 50 minutes.

Apple Dumplings

 1 1/4 c. sugar
2 c. water
1/2 t. cinnamon
1/4 c. butter
6 apples
2 T. chopped raisins
2 T. chopped nuts
1 t. honey
2 c. flour
1 t. salt
2/3 c. shortening
1/3 c. light cream

Combine sugar, water and cinnamon. Cook 5 minutes; add butter. Pare and core medium sized apples. Fill with mixture of raisins, nuts and honey. Place apples on squares of pastry. To make pastry sift flour and salt into mixing bowl. Cut in shortening. Add enough cream to hold mixture together. Roll 1/4 inch thick. Cut in squares. Place apple in each square. Sprinkle with additional sugar and spices, dot with butter. Fold corners and pinch edges. Place in buttered baking pan. Pour over sauce. Bake at 375 degrees for 35 to 40 minutes or until apples are tender.

Chocolate Jumbles

from Mrs. Richard Bierworth, Rochester, N. Y.

1 c. sugar
1 c. shortening
1 c. molasses
2 eggs
2 sq. melted chocolate
2/3 c. sour milk
1 t. cinnamon
1/2 t. cloves
1/2 t. allspice
1 t. salt
2 t. baking soda
5 c. flour (about)

Cream sugar and shortening. Add molasses and eggs and mix well. Add melted chocolate. Stir together dry ingredients. Add alternately with sour milk to first mixture. Chill dough before rolling out. (May be necessary to add a little additional flour to help rolling.) Roll rather thin. Cut with a doughnut cutter. Bake at 350 degrees for 10 to 15 minutes. Frost with white confectioners sugar icing. Makes 5 to 6 dozen jumbles.