May 16, 1956 Chicken Maryland, Cream Gravy, Corn Fritters, Frozen Pineapple Surprise

Chicken Maryland

2 frying chickens (about 2 pounds each) either quartered or cut up for frying
Cold milk
1/2 c. flour
1/8 t. pepper
1/2 t. salt
6 T. butter

Soak chicken for about 1 hour in cold milk. This helps to make the meat juicy. Shake off all surplus milk and pit the pieces of chicken in a paper bag with flour, salt and pepper. Shake until the chicken is well coated. Saute in butter until brown on all sides. Cover skillet and turn down very low. Cook about 30 minutes or until chicken is tender. Add a little more butter if necessary.Serve with creamy butter and corn fritters and broiled bacon.

Cream Gravy

3 T. fat from chicken pan
3 T. flour
1 c. chicken broth
1 c. cream
Salt and pepper

Stir the chicken drippings with the flour, salt and pepper. Add the broth slowly stirring until smooth and thick. Add the cream, stirring until smooth. Season to taste. Note: Chicken broth may be made from giblets and necks from chicken.

Corn Fritters

1 c. corn (fresh or canned)
1 egg, separated
1/2 c. and 2 T. flour
1/2 t. salt
1/2 t. baking powder
1/8 t. paprika

Chop corn. Drain. Add beaten egg yolk. Sift flour, salt, baking powder and paprika. Stir in corn mixture. Fold in stiffly beaten egg white. Dip batter by teaspoonfuls and slide it into the heated shortening (375 degrees). Fry about 3 minutes or until golden brown. drain. Serve at once.

Frozen Pineapple Surprise

1/3 c. evaporated milk
1 c. drained pineapple tidbits
1 c. thinly sliced ripe banana
2 T. finely cut, drained maraschino cherries
2 T. pineapple juice
Dash salt
3 oz. package cream cheese
1/4 c. sugar
2 t. lemon juice

Put evaporated milk into ice tray of refrigerator. Chill milk until ice crystals begin to form around edges. Mix pineapple tidbits, bananas, maraschino cherries, pineapple juice and salt in a bowl. Let stand until needed. Put softened cream cheese into a 1 1/2 or 2 quart bowl. Mix in sugar gradually until sooth. Fold fruit mixture into cheese mixture. Put ice cold milk in small bowl. Whip with a cold beater until fluffy. Add lemon juice and whip until stiff. Fold whipped milk into fruit mixture. Put into quart ice tray. Freeze, without stirring, until firm. 4 servings.

May 15, 1956 Pork Chop Casserole, De Luxe Strawberry Pie

Pork Chop Casserole

6 pork chops, 1/2 inch thick
4 c. peeled and thinly sliced potatoes
1 medium onion, sliced
1 t. salt
1/8 t. pepper
1 c. water
1/4 t. paprika
2 T. flour
3/4 c. evaporated milk

Sprinkle pork chops with salt and pepper. Brown slowly in small amount of fat 10minutes on each side. While chops are browning, place half the potatoes in a 2 1/2 quart casserole. Top with half the onion slices and sprinkle with half the salt and pepper. repeat. Pour 3/4 c. of water over potatoes, top with browned chops. Sprinkle with paprika. Cover and bake in a hot oven 425 degrees 45 minutes. remove from oven. Blend remaining 1/4 c. water and flour, stir in evaporated milk mixture over potatoes. Reduce heat to slow oven 325 degrees F. and bake uncovered 15 minutes longer. 6 servings.

De Luxe Strawberry Pie

Edith Woodhouse, Belleville, Ontario, Canada

1 quart strawberries
3 oz. cream cheese
1 c. sugar
3 T. cornstartch
1 T. lemon juice
1 9" baked pie shell
1 c. heavy or medium cream, whipped

Wash, drain and hull berries. Work cream cheese until soft, spread over bottom of pie shell. Select half of choice berries, press firmly into cream cheese with tips up. Mash remaining berries and strain. Add enough water to make 1 c. liquid. Mix sugar and cornstartch together in saucepan. Stir in the strawnerry juice and lemon juice. Cook over low heat stirring constantly until thick and clear. If desired add a little red coloring. Remove from heat, cool. Pour around berries in pie shell. Chill about 3 hours or until firm. Decorate with whipped cream. 6 servings.

May 14, 1956 Fresh Asparagus and Egg Casserole, Tomato Jelly Ring, Sour Cream Outmeal Cookies

Fresh Asparagus and Egg Casserole

3 T. butter
2 T. flour
1 c. milk
1/2 c. grated cheese
1/4 t. dry mustard
1/2 t. salt
18 t. pepper
1 t. grated onion
1 pound fresh green asparagus
6 hard cooked eggs
1 c. soft bread crumbs
2 T. melted butter

Melt butter, add flour, mix well. Gradually add milk and cook stirring constantly until sauce is thick and smooth. Add cheese, mustard, salt, pepper and onion. Stir until cheese is melted. Cook asparagus until tender, arrange in well buttered carrerole. Arrange hard cooked egg halves on top of asparagus. Pour sauce over all. Sprinkle with buttered soft bread crumbs. Bake at 350 degrees for 20 to 30 min. or unil bubbly and lightly browned.

Tomato Jelly Ring

2 c. tomato juice
1 bay leaf
3 whole cloves
2 slices onion
1/4 t. salt
Dash pepper
1 t. lemon juice
1 pkg. lemon flavored gelatin
1 c. finely cut celery

Simmer tomato juice, bay leaf, cloves and onion for 15 minutes. Strain, add salt, pepper and lemon juice, measure liquid and add enough additional tomato juice to make 2 c. Pour over lemon gelatin, stir until dissolved; chill until partially set, add celery, pour into 7" ring mold; chill until firm. Unmold, garnish with lettuce, parsley and fill center with cabbage salad.

Sour Cream Outmeal Cookies

1 1/4 c. flour
1 t. baking powder
1/4 t. soda
1/4 t. salt
1/4 t. nutmeg
1 t. cinnamon
1/4 c. butter
1 c. brown sugar
1 egg
1 t. vanilla
1/2 c. sour cream
1/2 c. seedless raisins
2/3 c. quick cooking oatmeal

Sift dry ingredients together. Cream butter and sugar, add egg and blend. Add vanilla. Ad sifted dry ingredients alternately with sour cream. Lastly fold in raisins, nuts and oatmeal. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake at 425 degrees for 8 to 10 minutes. Yield: 4 1/2 dozen.

May 11, 1956 Broiled Halibut Steaks -- Savory Topping, Cucumber Aspic, Lemon Dumplings

Broiled Halibut Steaks -- Savory Topping

Have halibut steaks cut 3/4 inch thick. cut into serving pieces. Place on greased broiler pan or aluminum foil. Sprinkle with salt and pepper. Broil 2 inches from the heat about 6 minutes, turn brush other side with melted butter, broil until fish is tender and will flake easily with a fork (about 5 minutes -- AVOID OVERCOOKING). Remove fish from broiler, coat top with mixture of sour cream and chopped chives or minced onion. Broil until top is browned and bubbling. Serve at once with wedges of lemon.

Cucumber Aspic

1 T. unflavored gelatin
1/4 c. cold water
1/4 c. concentrated quick frozen orange juice
2 T. lemon juice
2 c. sliced unpeeled cucumber
1/2 small white onion
2 sprigs parsley
1 t. salt

Soften gelatin in cold water. Dissolve gelatin over hot water or low heat. Place orange juice and lemon juice in glass container of electric blender. add dissolved gelatin and the remaining ingredients in order indicated. Cover container and turn on blender for about 3 minutes. Pour blended mixture into one large or 6 individual 4-ounce molds. Chill until firm. Delicious with fish.

Lemon Dumplings

From: Mrs. Ruth DeLano, Fairport, N.Y.

3 c. sugar
3 c. water
1 lemon, sliced
3 c. flour
3 t. baking powder
Water

Combine sugar, water and lemon. Bring to a boil to form a syrup. Sift flour and baking powder, add only enough water to make a soft dough. Drop by spoonfuls onto boiling syrup. Cover, boil 15 to 20 minutes tughtly covered. Serve at once.

Note: Mrs. DeLano says this is a recipe that has ben handed down in her family, was a special favorite of her father's. Easy -- good with fish dinner.

May 10, 1956 Rhubarb Pie, Stewed Rhubarb

Rhubarb Pie

Pastry for 9" double pie crust
3 c. diced rhubarb
1 c. sugar
1 T. flour
1 egg, beaten
1/4 t. grated lemon rind
1 T. lemon juice
1/2 c. water
1 T. butter

To prepare rhubarb for pie remove ends, wash thoroughly and dry on towel. Cut into uniform strips, then crosswise into pieces 1 inch long and 1/4 inch wide. Line pie plate with pastry and fill with diced rhubarb. Combine sugar and flour, stir in egg, lemon rind and juice and water. Cook over boiling water until slightly thickened, pour over rhubarb and top with a lattice crust. Bake at 425 degrees 40 to 50 minutes.

Stewed Rhubarb

Cut off leaves and stem end and wash 1 pound rhubarb. Peel old rhubarb stalks but do not peel young tender stalks, as the peels turn pink on cooking, cut in 1" pieces. Add 1/4 c. water and 1/2 c. sugar, simmer covered 25 to 30 minutes or until tender. 4 servings.

May 9, 1956 Dairy Council Day -- Ginny Ritter, Guest Stove Top Scalloped Potatoes, Molded Salad, Hamburger a la Roquefort, Tropical Crunch, Coconut Crust

Stove Top Scalloped Potatoes

1 onion, chopped
3 T. butter
4 medium potatoes, sliced thin
2 t. salt
1 c. milk

Place ingredients in saucepan. Cover and cook 20 minutes or until soft and milk evaporated. Servings 4.

Molded Salad

1 T. gelatin
1/3 c. cold water
q can frozen lemonade (6 oz.)
1/4 c. chili sauce
1 c. dairy sour cream

Soak gelatin in cold water, heat until dissolved. Add room temperature lemonade, chili sauce and sour cream. Stir until smooth. Pour into 4 Pyrex cups and chill until firm. 4 servings.

Hamburger a la Roquefort

1 lb. ground beef, seasoned
3 T. Roquefort cheese
3 T. butter
1 T. prepared mustard
Worcestershire sauce
Salt and pepper

Make 8 thin patties. Combine rest of ingredients and beat until well mixed and fluffy. Keep at room temperature. Broil hamburgers. Spread with cheese mixture. Finish broiling.

Tropical Crunch

1/2 c. sugar
2 1/2 T. cornstartch
1/4 t. salt
1 1/3 c. milk
1 egg
1/4 . lemon juice
1/2 grated lemon rind
1 T. butter
1/4 t. vanilla
Coconut crust

Combine sugar, cornstartch and brown sugar. Stir in milk. Cook until thick, stirring constantly. Mix egg and lemon juice; stir in a little of the hot mixture; return to pan. Cook over low heat stirring constantly for 2 minutes. Add lemon rind, butter and vanilla. Pour into coconut crust.

Coconut Crust

1 1/4 c. shredded coconut
3/4 c. cracker crumbs
1/2 c. sugar
1/2 c. butter (soft)
1/2 c. flour

Combine all ingredients. Place half in bottom of 8 inch square pan. Pour in filling; top with remaining coconut mixture. Bake at 400 degrees 25 minutes or until top is golden brown. Chill. Cut in squares. 9 servings.

May 8, 1956 Glazed Brisket of Beef, Bishops Bread, Blender Onion Soup

Glazed Brisket of Beef

5 pounds corned beef brisket
Water to cover
1 c. brown sugar
1 T. flour
1 t. mustard
1/4 c. vinegar
Whole cloves

Placve meet in kettle, cover with water. Cover tightly and simmer 4 to 5 hours or until tender. When tender, remove from liquid, plsce on rack in opwen roasting pan, Cover with a glaze made by combining brown sugar, mustard and vinegar. Stick with cloves. Bake at 350 degrees for 20 to 25 minutes or until glaze is set. 10 to 12 servings.

Bishops Bread

2 c. flour
1 1/2 c. brown sugar
1/2 c. shortening
1/2 c. chopped nuts
1/2 t. soda
2/3 c. buttermilk
1 egg
1 t. cinnamon
1/2 t. salt

Combine flour and brown sugar. Cut shortening in with pastry blebder to make coarse crumbs. Add nuts. Measure out 1/2 c. of crumb mixture for topping. Dissolve soda in buttermilk, add to first mixture with well beaten egg and cinnamon. Stir to make a smooth batter. Pour into greased and floured 9 inch square pan. Sprinkle reserved crumbs over top. Bake at 425 degrees for 10 minutes, then reduce heat to 375 degrees for about 25 minutes or until cake tests done.

Note: This cake keeps very well, is delicious either hot or cold.

Blender Onion Soup

1/3 c. butter
3 c. thinly sliced onions
1/4 c. celery leaves
2 sprigs parsley
2 c. seasoned beef or chicken broth
1/2 t. salt
French bread
Grated Parmesan cheese

Melt butter in skillet. Add onions, celery leaves and parsley. Cover and cook until onions are tender, about 25 minutes. Place in glass container of electric blender. Add broth and salt. Cover container and turn on blender. Blend until smooth, about 30 seconds. reheat and serve with toasted French bread and grated parmesan cheese floating on each portion. 4 servings.