January 11, 1956 Tuna-Cashew Casserole, Curried Green Beans, French Bread, Jellied Pineapple Salad, Pineapple Cream Dressing, Chocolate Cream Pie

Recipes and Ideas from Virginia Ritter

Tuna-Cashew Casserole

1 c. tuna chunks
1 can mushroom soup
1/2 c. milk
1/4 t. minced onion
1 t. salt
1/8 pepper
1 3-oz. can chow mein noodles
1/2 pound cashews

Combine all ingredients in 1 1/2 quart buttered casserole. Use half the noodles as a topping. Bake 40 minutes at 325 degrees. Serves 4.

Curried Green Beans

Place 2 packages frozen green beans in casserole. Mix 1/2 t. curry powder with 4 T. butter. Dot butter on top of beans. Cover and bake in same oven with tune casserole 40 minutes at 325 degrees. Serves 4 to 6.

Note from Ginny: Both casserole and vegetables can be prepared the day before, refrigerated and popped into the oven when ready.

French Bread

Slice French bread diagonally just to bottom crust. Butter, sprinkle with garlic salt, place on foil. Ten minutes before casserole is finished, put French bread in oven to heat.

Jellied Pineapple Salad

2 c. crushed pineapple
Juice of 1 lemon
2 T. gelatin
1/2 c. cold water
3/4 c. grated American cheese
1/2 pint whipping cream

Soak gelatin in water 10 minutes. Heat pineapple and lemon juice. Add gelatin and stir until dissolved. When cool and beginning to thicken, fold in cheese and stiffly beaten cream. Refrigerate. When set, serve with Pineapple Cream dressing.

Pineapple Cream Dressing

3 T. pineapple juice (or lemon or orange juice)
3 T. confectioners sugar
3 T. cream
Dash of salt
1/2 c. mayonnaise

Combine juice, sugar, cream and salt. Stir into the mayonnaise.

Chocolate Cream Pie (with meringue)

1/2 c. sugar
1/2 t. salt
2 1/2 T. cornstarch
1 T. flour
3 c. milk
3 squares unsweetened chocolate
3 eggs, separated
1 T. butter
1 1/2 t. vanilla
9" pie shell (baked)

Combine sugar, salt, cornstarch and flour. Stir in milk and melted chocolate. Cook stirring constantly until mixture thickens. Remove from heat. Stir a portion of this hot mixture over the beaten egg yolks, stirring constantly. Then blend into hot mixture, return to heat and continue cooking over low heat until thick, stirring constantly. Remove from heat, add butter and vanilla. Cool. Pour into baked pastry shell. Top with meringue.


How to Make Meringue:

If you have found that making meringue difficult, perhaps these suggestions will help.

1. Allow 3 egg whites for a 9" pie.
2. Use 2 level T. of sugar for each egg white.
3. Beat egg whites until stiff before adding sugar, they should be glossy on top and when you invert the bowl they should remainin place.
4. Fold in sugar gradually. Use a folding motion. DO NOT BEAT SUGAR IN.
5. Whe putting meringue on pan, be sure to seal it to the very edge of the crust.
6. Bake at 350 degrees for 15 minutes -- or bake at 400 degrees for 5 minutes.

September 19, 1955 Grandmother's Old Fashioned Mincemeat, Roast Chicken Breasts with Lemon, Chocolate Cream Pie

Grandmother's Old Fashioned Mincemeat

2 pounds lean beef
1 pound suet
2 pounds finely chopped apples
2 pounds seeded raisins, chopped
1 pound currants
1/2 pound diced citron, orange or lemon peel
2 pounds light brown sugar
2 t. salt
1 c. molasses
1 1/2 quarts cider
3/4 c. beef stock
1 1/2 t. cinnamon
1 1/2 t. mace
1 1/2 t. cloves
1 t. all spice
1/4 c. lemon juice

Cover meat and suet with water, simmer unil tender (about 2 hours). Cool, remove fat which forms on top. Drain, save stock. Chop or grind meat very fine. Combine with apples. Add raisins, currants, citron, sugar, salt, molasses, cider, beef stock and suet. Bring slowly to boiling, stirring until sugar is dissolved.  Simmer 2 hours, stirring occasionally. Stir in lemon juice and spices. Cook 15 minutes. Pour at once into hot sterilized jars, seal immediately. Yield: 9 pints.

Tip: If desired, mincemeat may be frozen, after cooling thoroughly pack into freezer containers. When using for a pie it can be quickly thawed by using a double boiler. 1 pint mincemeat makes an 8 inch pie.

Roast Chicken Breasts with Lemon

4 chicken breasts
1/4 c. butter
1 lemon, sliced thin
Salt and pepper

Arrange chicken (each breast cut in two in the middle) skin side up in a shallow buttered casserole. Sprinkle generously with salt and pepper. Arrange the thin slices of lemon so that all the pieces of chicken are completely covered with lemon. Roast uncovered 350 degrees for 50 to 60 minutes until chicken is tender. From time to time baste chicken with rest of butter and juices in pan. Serves 4 to 6.

Tip: This combination of flavors is so simple and so good. It appeals to the current inclination for delicate and uncluttered food. Serve with buttered broccoli and candied sweet potatoes.

Chocolate Cream Pie

1 c. sugar
1/3 c. flour
3 T. cornstarch
1/8 t. t. salt
2 egg yolks
3/4 c. cold milk
3 c. warm milk
2 squares chocolate
2 T. butter
1 t. vanilla
Baked 9" pie shell
1/2 pint heavy cream, shipped

Combine sugar, flour, cornstarch and salt. Beat egg yolks slightly, mix with the 3/4 c. cold milk. Add this to the dry ingredients, a little at a time, slowly forming a smooth paste. Add warm milk slowly and cook until thick and smooth, stirring constantly. Cook over hot water about 5 minutes, then add the chocolate cut in pieces, stir only until chocolate is melted and evenly blended. Ad butter, mixing well. Cool, beat it vigorously every few minutes while cooling to prevent crust from forming on top. Add vanilla. When slightly warm pour into pie shell. When cold refrigerate. Spread with whipped cream before serving.