March 16, 1956 Baked Stuffed Fish with Sauce, Fish Stuffing, Short Order Bakers, Applesauce Cake, Broiled Frosting

 Baked Stuffed Fish with Sauce

1 (3 to 4 pound) fish
1 t. salt
Fish stuffing
2 T. butter
Fish Sauce

Have fish cleaned. Wash thoroughly and wipe with cloth. Rub cavity with salt. Stuff with fish stuffing and sew edges together with heavy thread. Place on greased baking pan or ovenproof platter, brush with melted butter. Bake in hot oven 425 degrees for 30 to 40 minutes or until well browned. Garnish with lemon wedges and parsley.

Fish Stuffing

2 c. soft bread crumbs
2 T lemon juice
1 t. salt
1/8 t. pepper
1/4 cl chopped parsley
1/4 c. butter, nekted
2 T. lemon juice

Combine all ingredients and mix well. Enough stuffing for 3 to 4 pound fish.

Short Order Bakers

Speed the cooking of baked potatoes. First select long baking potatoes, slice in two the long way. Brush the cut side with cooking oil. Place that side down on baking sheet. Coat skins with oil, too. Bake with fish at 425 degrees for about 30 minutes.

Applesauce Cake

2 1/4 c. flour
2 1/2 t. baking powder
1/2 t. soda
1/2 t. salt
1/2 t. nutmeg
1/8 t. cloves
1 1/4 t. cinnamon
1/2 c. shortening
1 1/4 c. brown sugar
2 eggs
1 t. vanilla
1 c. V. B applesauce
2 1/2 T. milk

Sift together flour, baking powder, soda, salt and spices. Cream together shortening and sugar until light and fluffy. Stir in eggs and vanilla. Beat well. Stir flour mixture into creamed mixture alternately with applesauce and milk. Mix until smooth. Pour into greased 7 x 11 inch pan. Bake at 350 degrees about 40 minutes. Spread with broiler frosting and broil about 3 inches from heat about 1 minute. Watch carefully so frosting doesn't burn.

Broiled Frosting

1/3 c. butter, melted
1/2 c. brown sugar
2 T. milk
1 c. shredded coconut, snipped fine
1/2 c. chopped nuts
1/2 t. vanilla

Combine all ingredients. Spread on cake, broil slowly until golden brown.

Note: Frosting may be spread on either warm or cold cake for broiling.

March 15, 1956 Another Lenten Dish ...Deviled Egg with Fish on Rice

Deviled Egg with Fish on Rice

6 hard cooked eggs
3 T. mayonnaise
3 T. vinegar
1/4 t. salt
1/8 t. dry mustard
Dash pepper
1 c. canned fish
1 1/3 c packaged precooked rice
1 1/2 c. water
1/2 t. salt
3 T. butter
3 T. flour
2 c. light cream or milk
1 1/2 t. grated onion
1/2 t. curry powder (optional).

Cut eggs in half. Remove yolks and force through a sieve or mash with a fork. Add mayonnaise , vinegar, salt, mustard and pepper and mix well. Add flaked fish. Fill whites with this mixture. Combine rice, water and salt. Mix just until all rice is moistened. Bring quickly to a boil, uncovered, fluffing rice gently once or twice with a fork. Do not stir. Cover and remove from heat. Let stand 10 minutes. Melt butter in saucepan. Add flour and stir until blended. Add cream, onion and curry powder. Cook until sauce is smooth and thickened. Place deviled eggs on rice and top with sauce. Serves 4.

Note: This dish is hearty enough for dinner, add a generous salad of tossed greens, hard rolls, Jiffy Sponge Cake with canned peaches.

March 14, 1956 Dairy Council Day with Jan Stevens Cheese Rice Hot Dish, Mushroom Sauce, Applesauce Souffle (Pudding)

Cheese Rice Hot Dish

2 c, milk
3 eggs
3 c. cooked rice
1 c. grated cheese
1/3 c. pimiento
1/3 c. green pepper

Combine milk and slightly beaten egg with cooked rice and grated cheese. Fold in chopped pimiento and green pepper. Pour into 7 x 11 baking dish. Set dish in pan of hot water. Bake in moderate oven (350 degrees) for 1 1/2 hours. Serve with mushroom sauce.

Mushroom Sauce

4 T. butter, melted
2 T. flour
2 cans condensed mushroom soup
1 c. cream

Blend melted butter and flour. Add mushroom soup and cream. Cook over low heat until smooth and thickened. Keep hot in double boiler.

Applesauce Souffle (Pudding)

12 graham crackers
1/4 c. butter, melted
1/4 c. sugar
3 eggs
1 c. V.B applesauce
2/3 c. condensed milk
1/4 c. lemon juice
1/8 t. salt
1/2 t. vanilla

Roll graham crackers to a coarse crumb. Add melted butter and sugar. Mix well. Press about 3/4 of mixture in greased 7 x 11 pan. Reserve remaining crumbs for topping. Separate eggs, beat whites until stiff. Beat egg yolks slightly, add applesauce, condensed milk, lemon juice, salt and vanilla. Fold in stiffly beaten egg whites. Pour into crumb lined dish. Sprinkle remaining crumbs on top. Bake with main dish at 350 degrees for 35 to 40 minutes or until knife when inserted in the center of the mixture comes out clean. Cool before serving. 6 servings.

Suggested Menu: Cheese Rice Hot Dish, Crisp Vegetable Salad, Rolls, Milk and Applesauce Souffle.

March 13, 1956 A Special Party Menu -- 6 For Canasta Shrimp de Jonghe, Sophia's Coffee Chiffon Pie

Shrimp de Jonghe

4 pounds fresh or frozen shrimp
1 c. butter
1 clove garlic, minced
1/3 c. chopped parsley
1/2 t. paprika
Dash red pepper
1/2 c. cooking sherry
2 c. soft bread crumbs

To cook shrimp: Rinse, drop unshelled into boiling salted water (1 T. salt to 2 quarts water). Cover, simmer gently 5 minutes. Drain, cool in cold water. Peel off shells and remove vein that runs down the back, Melt butter, add garlic, parsley, paprika, red pepper and cooking sherry, mix. Add bread crumbs and toss. Place shrimp in greased 11 x 7 x 1/2 inch baking dish. Spoon butter mixture over. Bake at 325 degrees for 20 minutes or until crumbs are browned. Sprinkle with additional chopped parsley before serving. Serves 6 to 8.

Sophia's Coffee Chiffon Pie

Crust:
1 c. flour
1/2 t. salt
1/3 c. ground toasted Brazil nuts
1/3 c. shortening
3 to 4 T. cold water

Sift flour and salt, add toasted Brazil nuts. Cut in shortening and mix until mixture resembles fine meal and some pieces of shortening are the size of small peas. Ass just enough water to hold pie crust together. Roll out to fit 8" pie plate. Place second pie plate (same size) on crust to hold in place while baking and prevent shrinkage. Bake at 375 degrees for about 12 minutes or until lightly browned.

Filling:
2/3 c. heavy cream
1 T gelatin, unflavored
1/4 c. cold water
1/2 c. sugar
1 c. hot, strong coffee
1/8 t. salt
1 t. vanilla
1/3 c. tossed Brazil nuts, chopped
Brazil nut curls

Whip cream. Soften gelatin in cold water. Place sugar in frying pan over low heat, stir until sugar is melted and caramel colored. Remove from heat, gradually add coffee, stirring until sugar is dissolved. Stir in gelatin which has been softened in the 1/4 c. cold water. If necessary return to heat to completely dissolve sugar. Add salt and vanilla. Chill. When slightly thickened, beat until light and foamy. Fold in whipped cream and nuts. Pour into baked pie shell. Garnish top with Brazil nut curls. Chill until firm. Note: To make Brazil nut curls, place whole Brazil nuts in boiling water for 5 minutes. Use a vegetable peeler to shave off curls. (Pie is rich enough to serve 6.)

Menu: Shrimp de Jonghe, Green Beans with Mushrooms, Crisp Relishes, Cloverleaf Rolls, Coffee Chiffon Pie, Beveragel

March 12, 1956 Bunny Biscuits, Purple Cow, Chocolate Chippers

Today's program is dedicated to our pre-school audience in  recognition of Nursery Education Week.

Bunny Biscuits

2 c. flour
2 1/2 t. baking powder
1/4 t. salt
5 T. shortening
3/4 c. milk (about)

Sift flour with baking powder and salt. Cut in shortening. Add milk and stir with a fork until a soft dough is formed. Turn out onto lightly floured pastry cloth and kneed for 20 turns. Roll 1/4 inch thick. Cut 20 -- 1 1/2 inch circles for bodies, 20 1 inch circles for heads, 40 1 inch by 1/4 inch strips for ears and 20 very small balls for tails. Place large circles on ungreased baking sheet.  Attach heads and ears by dampening edge of biscuits and pressing together. Attach small balls in same manner, placing one on top of each large circle to simulate a tail. Bake in hot oven (425 degrees) about 10 minutes. Makes 20 bunnies.

Purple Cow

I never saw a purple cow

I hope I never see one

But I can tell you, anyhow

I'd love to drink one

1/2 c. grape juice
1/2 c. milk
Vanilla ice cream
Whipped cream

Combining by adding grape juice slowly to milk. stirring constantly. Add a scoop of vanilla ice cream and if you want to make it real fancy top with a spoonful of whipped cream.

Chocolate Chippers

I'm sorry for people, whoever they are who live in a house with no cookie jar.

1/2 c. shortening
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 T. water
1/2 t. vanilla
3/4 c. flour
1/2 t. soda
1 1/2 c. rolled oats
1 6-oz. pkg. chocolate bits
1/2 c. chopped nuts

Cream shortening and sugars, add flour and mix well. Add water and vanilla. Sift flour and soda together, Add oats, chocolate bits and nuts. Drop by teaspoonfuls on to an ungreased cookie sheet. Bake at 375 degrees zbout 10 minutes. Do not overbake. Makes 3 1/2 dozen.

March 9, 1956 Fried Fish Fillets, Country Club Cole Slaw, Crinoline Gingerbread, Lemon Glace

Fried Fish Fillets

1 1/2 pounds fish fillets
2 T salad oil
1 t. vinegar
1 t. onion, grated
1/2 t. salt
1 t. paprika
1/8 t. pepper
1/2 c. flour
2 eggs, well beaten
1 c. fine cracker or bread crumbs

Place fillets on plate or platter. Pour over them a dressing made by combining salad oil, vinegar, onion, salt, paprika and pepper. Allow to marinate at least 2 hours, turning occasionally. When ready to cook, drain, roll in flour, then dip into beaten egg and then roll in fine cracker or bread crumbs. Fry at 375 degrees until golden brown, remove from fat, drain on absorbent paper, serve piping hot. Serves 4 to 5.

Note: Fish cooked this way will stay coated with crumbs. Any kind of fillets may be used.

Country Club Cole Slaw

1 T. cornstarch
2 T. sugar
1/2 t. salt
Dash pepper
1/4 c. light corn syrup
1/4 c. milk
1/4 c. vinegar
1 egg yolk
1 T. butter
5 c. finely shredded cabbage

Combine cornstarch, sugar, salt, pepper and corn syrup with milk. Cook over low heat, stirring constantly until thick and smooth. Add vinegar, bring to boil, stirring constantly. Beat egg yolk slightly, add to first mixture. Add butter. Cool. When ready to serve mix with cabbage. Serve immediately.

Note: For a special treat, add orange or grapefruit sections.


Crinoline Gingerbread

1/2 c. sugar
1/2 c. butter
1 c. molasses
1 c. boiling water
2 t. soda
2 1/2 c. flour
1 t. cloves
1 t. ginger
1 t. cinnamon
2 eggs, well beaten

Cream butter and sugar. Stir in molasses. Sift flour with spices. Pour boiling water over soda. Add water alternately with flour to creamed mixture. Stir in eggs last. Batter will be thin. Pour into greased and floured 8 x 12 inch pan. Bake at 350 degrees for 30 to 40 minutes. Cool and frost with Lemon Glace.

Lemon Glace

1/2 c. confectioners sugar
1 1/2 T. milk
1/2 t. lemon extract

Mix all ingredients together well. Spread over cooled cake.

March 8, 1956 Potato Pancakes, Apple-Smooth Nut Cookies

Potato Pancakes (Another Request)

5 large potatoes
1 medium onion
1 t. salt
2 eggs separated
1/4 c. flour
1/2 t. baking powder

Grate potatoes and onion, add salt and egg yolks, mix well. Sift flour and baking powder, blend into potato mixture. Beat egg whites until stiff but not dry. Fold into potato mixture. Fry in hot fat until brown, turning once. Serve with VB Apple Smooth.

Apple-Smooth Nut Cookies

1/2 c. shortening
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1/2 c. Apple Smooth
1/4 c. raisins
1/2 c. chopped nuts
2 c. flour
1/4 t. cinnamon
1/4 t. salt
1/4 t. soda
1 t. baking powder
1 t. vanilla

Cream shortening ans sugars. Add egg and mix thoroughly. Sift flour, cinnamon, salt, soda and baking powder together. Add to creamed mixture blending well. Add apple smooth, nuts, raisins and vanilla. Drop by teaspoonfuls onto a cooky sheet about 1 1/2 inches apart. Bake at 400 degrees about 10 minutes until lightly browned. Yield: 2 1/2 dozen.