April 14, 1955 English Muffins, Chicken A La King,

English Muffins

"A repeat in response to many requests"

1 cake compressed yeast or 1 pk. active dry yeast
1/4 c. lukewarm water
3/4 c. scalded milk
3/4 c. water
2 t. salt
3 T. melted shortening
1 T. sugar
4 c. flour (about)

Dissolve yeast in 1/4 c. warm water. Combine scalded milk and water. When lukewarm add yeast, then remaining ingredients. Turn out on to floured pastry cloth and knead for about 5 minutes until smooth and elastic. Place in grease bowl, brush top with melted shortening, cover, let stand in warm place until double in bulk. Roll out to 1/3 inch thickness. Let stand about 2 minutes. (This makes the dough easy to cut.) Cut out with a 4 inch cutter being careful to cut way through the dough. Makes 12 large or 14 medium muffins. Place cut muffins on a baking sheet well covered with cornmeal. Sprinkle more cornmeal on top. Let rise 30 minutes. Pickup carefully with a pancake turner and bake on an ungreased griddle on low heat for about 7 minutes on each side.

To serve: Split by pulling apart and toast on split side. Serve with plenty of butter and jam.

Note: English muffins may seem doughy to you but the pulling apart and toasting under the broiler until brown eliminates this. English muffins may be wrapped in cellophane or aluminum foil and frozen. Will keep up to 6 months.

Chicken A La King

Wonderful served on toasted English Muffins

1 1/2 c. cubed cooked chicken
3 T. butter or chicken fat
1 c. fresh sliced mushrooms
3 T. flour
1 c. chicken stock
1 c. thin cream
1/2 t. salt
1/8 t. pepper
1 whole canned pimiento cut into strips

Cook fresh mushrooms in butter for about 4 minutes. Add flour and blend well. Add stock abd cream and cook on low heat, stirring constantly. Add chicken and pimiento with seasonings. Serve ho over English muffins.

Tip: You may use 1 14 oz can mushrooms instead of fresh mushrooms. Chicken a la King freezes well. To freeze, pack in tubes or rigid containers suitable for freezer (plastic containers are wonderful). Freeze. To serve: Remove from container, cook on low heat for one hour in covered saucepan. This amount serves 5.

January 20, 1955 Rolled Stuffed Flank Steak, English Muffins

Rolled Stuffed Flank Steak

1 flank steak (1 1/2 to 2 lb.)
Salt and pepper
1/2 c. finely chopped onion
4 T. Planters Peanut Oil
1 c. bread cubes
1/2 c. chopped celery
1 t. poultry seasoning

Sprinkle steak with salt and pepper. Saute onion in oil until lightly browned. Add celery and poultry seasoning with bread cubes, mix together. Spread over steak. Roll steak crosswise and fasten edges together with skewers to hold in stiffing. Brown on all sides in small amount of fat in skillet. Add 1 c. water. Cover. Bake at 350 degrees for about 2 hours. Serves 5 to 6.

English Muffins

1 cake compressed yeast or 1 pk. active dry yeast.
1/4 c. lukewarm water
3/4 c. milk scalded
3/4 c. water
2 t. salt
3 T. melted shortening
1 T. sugar
4 c. flour (about)

Dissolve yeast in 1/4 c. warm water. Combine scalded milk and water. When lukewarm, add yeast, then add all other ingredients. Turn out onto a well floured pastry cloth and knead for several minutes. Placed in greased bowl, brush top with melted shortening, cover, let stand until double in bulk.  Roll out to 1/3 inch thickness. Let stand about 2 minutes. Cut out with a 4 inch cutter, being careful to cut way through the dough. Makes about 12 muffins large size or 14 smaller ones. Place cut muffins on a baking sheet well covered with cornmeal. Sprinkle more corn meal on top. Let rise for 30 minutes. Pick up carefully with a pancake turner and bake on an ungreased griddle on low heat for about 7 minutes on each side.

To serve: Split by pulling apart and toast on split side. Serve with pleanty of butter and strawberry jam for me. DELICIOUS--ummmmmm.