The following recipes from The Rest Of The Best Of The Open Line Cookbook did not appear in the open line bulletins that we found.
PAGE 93
POP IT RIGHT
Warm the popper, heavy pan or heavy skillet, Put in ¼ cup of cooking oil. Let the oil get hot, about three minutes. Drop in several kernels. When they begin to spin in the hot oil, it is time to start popping. Pour enough kernels to cover the bottom of the pan. Cover and shake gently. When you hear the last few pops, remove pan from heat and empty contents into a large bowl. The bowl can be buttered.
Garlic Popcorn
Melt ¼ cup butter, add ¼ teaspoon garlic salt and ½ teaspoon plain salt. Mix well and pour over 2 quarts popped corn.
PAGE 94
BEEFY POPCORN
2½ ounce jar dried beef,
chopped
½ cup butter
3 quarts unsalted popped corn
Cook dried beef in butter for about 3 minutes. Heat popcorn in a 250° oven if it has been popped earlier. Pour beef and butter over popcorn and toss to mix. Serve immediately.
TANGY POPCORN FOR SEASONED SNACKERS
Heat 3 quarts popped corn in a 295° oven if it has been popped earlier. Pour melted butter over popcorn, tossing to mix, Continue to toss popcorn and sprinkle with seasoned salt made by combining 6 tablespoons salt, 2 teaspoons paprika, 1 teaspoon dry mustard, ½ teaspoon garlic salt, ½ teaspoon celery salt, ½ teaspoon thyme, ½ teaspoon marjoram, ½ teaspoon curry powder, and ½ teaspoon dill weed. Combine all seasonings and blend in blender and mix well. Keep in covered jar. Makes ½ cup.
CINNAMON SUGAR POPCORN
½ cup sugar
1 tablespoon cinnamon
½ cup melted butter
3 quarts unsalted popped corn
Combine sugar and cinnamon. Heat popcorn in a 250° oven if it has been popped earlier. Pour melted butter over popcorn, tossing to mix. Sprinkle with sugar and cinnamon, tossing to mix.
PURPLE POPCORN BALLS AND OTHERS
2 cups sugar
6 ounce can (¾ cup) frozen
fruit juice concentrate, grape, orange, limeade, lemonade, etc.
6 ounce can (¾ cup) water
½ cup light corn syrup
1 teaspoon vinegar
½ teaspoon salt
5 quarts unsalted popped corn
Combine all ingredients, except popcorn, in a heavy saucepan. Bring to a boil. Lower beat and cook to 250° on a candy thermometer. Mixture will bubble up in pan, so watch it to keep from boiling over. Pour slowly onto hot popcorn and mix until well coated. Let stand 5 minutes or until mixture can be easily formed into balls. Butter hands and form into 3 inch balls. Makes 18 balls.
PAGE 95
PINK PEARL POPCORN BALLS
Combine 1 cup light corn syrup and ½ cup sugar. Bring to boil. Remove from heat and add 1 package red gelatin dessert, stirring until dissolved. Add 1 cup coarsely chopped peanuts and mix well. Pour over 9 cups popped corn. Form into balls. These may be formed around suckers or sticks for little folks. The jello must be red with raspberry first choice and it is used dry as it comes from the package. The peanuts may be omitted.
NEVER FAIL POPCORN BALLS
A handy trick to remember when making popcorn balls is to use plastic bread wrappers as gloves. They must be oiled or greased like your bands would be, but it goes without saying where the mess stays. If you remember this hint, you don't have to worry about the phone ringing when you decide to make popcorn balls.
1 cup white sugar
1 cup brown sugar
½ teaspoon cream of tartar
1 cup light corn syrup
1 tablespoon butter
1 teaspoon soda
Cook sugars, cream of tartar, corn syrup and butter together to a hard ball stage. Remove from fire, add soda and stir and pour over 6 quarts or more of popped corn. ( Mrs. Ray O. Dufresne, Vinton, Iowa)
PEANUT BUTTER POPCORN BALLS
1 cup white corn syrup
1/3 cup sugar
1 teaspoon cream of tartar
½ cup peanut butter
1 cup coconut
¼ teaspoon soda
1 cup small Spanish peanuts
3 quarts popped corn
Combine corn syrup, sugar and crean of tartar and cook until a spoonful dropped in cold water forms a hard ball. Stir in peanuts, butter and soda. Mix popcorn, peanuts and coconut. Pour syrup mixture over popcorn mixture. Mix well and form into balls. It can be used as loose corn.
PAGE 97
OLD FASHIONED POPCORN BALLS (LIGHT SYRUP)
2 cups granulated sugar
1 cup light corn syrup
1 cup water
½ cup butter
Cook to 260° on a candy thermometer, or soft, crack stage. Pour over popcorn and mix thoroughly. Will coat two quarts of popped corn, unsalted, of course. This recipe may be used in an infinite variety of combinations: with food coloring and food flavoring (lemon, maple, cinnamon, wintergreen, etc.) with nuts and candy, chocolate squares, fruits, all added after the syrup is cooked.
OLD FASHIONED POPCORN BALLS (DARK SYRUP)
¾ cup molasses
1½ cups light brown sugar
(or ¾ each white or dark brown sugar)
1 tablespoon vinegar
½ cup butter
½ teaspoon salt
Cook ingredients to 280 degrees on a candy thermometer or to the light crack stage, stirring frequently. Pour over popped corn and mix thoroughly. The coated popcorn may also be molded into shells pie shaped, basket shaped, small or large, to hold ice cream, canned fruit pie fillings, candies and other treats.
PAGE 98
CARAMEL CORN
1 cup sugar
2 tablespoons dark molasses
½ tablespoon vinegar
½ cup light Karo syrup
½ cup water
1 teaspoon butter flavoring
1 teaspoon burnt sugar flavoring
Bring to boil and boil 5 minutes. Remove from heat and stir in ½ teaspoon soda. Pour over 6 to 8 quarts popped corn. Stir to cover well. Spread on two cookie sheets. Bake 250° for 1 hour, stirring every 15 minutes.
Coconut Popcorn Crisp
Combine 2 cups brown sugar, 1 cup dark corn syrup and 1 tablespoon butter in a saucepan. Cook to hard ball stage. Pour over 4 quarts popped corn, 12 ounce package salted peanuts and 8 ounce package coconut, Mix well and press into a buttered bread or cake pan. Slice when cool. Can also be made into balls or left loose.
PAGE 101
ELEPHANT FOOT
Mrs. H. A. Neal of Cedar Rapids, Iowa, offered this recipe with the comment, "Is this for real, do you suppose?" I would suggest that after enjoying a fresh pig snout sandwich at The Little Bohemia in Cedar Rapids, why not? Uncle Adolph makes a snout sandwich with sliced pig snout, horseradish to fill any natural openings in the meat, a slice of sweet onion and hot mustard on rye or while. If this doesn't turn you on, maybe a pig ear sandwich would be more to your liking. If you split an ear sandwich with somebody, it's considered a lucky sign to get the half with the curled tip of the pig ear. To show your appreciation, the. next glass of Schlitz is on you.
Take one or more feet of young elephant skin them and bone them after soaking in warm water for 4 hours. Cut them into 4 pieces lengthwise and once across. Parboil for 15 minutes. Dip in fresh water and dry with a cloth. On the bottom of a heavy pot with a tight lid, put 2 slices of Bayonne ham, then your pieces of elephant foot, then 4 onions, a head of garlic, some Indian aromatic spices, ½, bottle of madeira and 3 ladlefuls of bouillon. Cover tightly and simmer for 10 hours. Remove the fat. Add 1 glass of port and 50 little green pimientos blanched in boiling water to preserve their color. The sauce should be well flavored and very sharp.
SPANISH STEAK
Cut one slice of round steak weighing one to two pounds into serving pieces. Salt and pepper to taste and lay in the bottom of a well greased roaster pan. Arrange slices of one large green pepper and two medium sliced onions over steak. Cover with 1 can tomato soup and 1 can water, mixed. Salt and pepper to taste. Cover roaster and bake at 350° for 1½ hours or until steak is very tender. Time depends on quality of the steak. If gravy hasn't thickened sufficiently, remove lid during last part of baking. (A Chelsea, Iowa, listener)
PAGE 102
OVEN BAKED BARBEQUED ROUND STEAK
1/3 cup enriched flour
2 teaspoons salt
¼ teaspoon pepper
2 pounds round or chuck steak
3 tablespoons fat
2 8 ounce cans tomato sauce
1 tablespoon sugar
¼ teaspoon salt
Dash of pepper
1 tablespoon vinegar
1 tablespoon of Worcestershire
Sauce
2 dashes of tobasco sauce
1 medium onion, sliced
Combine flour, salt and pepper. Coat meat. Brown slowly on both sides with hot fat. Spoon off excess fat Combine next seven ingredients and pour over the steak. Simmer uncovered for 5 minutes. Add onion slices. Cover and bake in moderate oven (350°) for 1¼ hours.
JANE WILSON SINCLAIR SAYS try baking an inexpensive cut of meat under water. In a baking dish, cover meat with water, add seasonings of choice and bake uncovered at 325° for 4 to 6 hours, The meat will be surprisingly tender and tasty. Save the stock for a delicious pot of soup.
PAGE 103
OLD WINTER SWISS STEAK
4 to 5 pound round steak, chuck
roast or arm roast
¼ cup butter or margarine
1 large green pepper, sliced
1 clove garlic
1 large onion, sliced
1 large can mushrooms, undrained
1 can tomato paste
2 cups carrots, cut in cubes
2 cups celery, cut in cubes
1 teaspoon basil
2 cloves
2 bay leaves, crushed
¼ teaspoon marjoram
¼ teaspoon thyme
½ teaspoon sage
½ teaspoon cinnamon
½ teaspoon cumin
½ teaspoon mace
Salt and pepper to taste
Line roaster with foil. Put peppers, onions, garlic, mushrooms, carrots and celery in roaster first. Then add spices. Then brown meat on both sides and put on top of vegetables. Pour the rest of the melted butter which you used to brown the meat and enough water to cover vegetables. Seal foil over roast and bake in oven at 350° until done (about 3 to 4 hours). You can omit the tomato paste if you wish. If you do use the tomato paste, thin with a can of water and pour over the roast. Good either way. (Mrs. N. K. Abdoney, Cedar Rapids, Iowa)
PAGE 104
BARBEQUED MEAT FOR SANDWICHES OR ROAST
5 pounds round steak roast
¾ teaspoons Hot Sauce
¾ teaspoons black pepper
1½ teaspoons paprika
1½ tablespoons Worcestershire
Sauce
1½ tablespoons salt
1½ tablespoons sugar
1 cup vinegar
1 cup catsup
1½ cups chopped onion
1 large tablespoon green pepper,
chopped fine
¾ bottle (10 ounce bottle)
horseradish
1½ quarts cold water
Combine all ingredients and boil 10 minutes, then pour over meat. Bake until done at 400° for the first hour, basting occasionally. Bake a total of 5 to 7 hours. After the first hour, bake at 350° for the balance of the baking time. When done, chop meat fine (or shred) for sandwich filling. This makes filling for 36 sandwiches. After the meat is all chopped or shredded, return it to broth in roasting pan and keep hot in slow oven about 150°. This can be frozen and keeps well. Do not grind the meat (Mrs. Jeff Dietrich, McGregor, Iowa)
DELICIOUS IRISH STEW
½ cup flour
½ teaspoon pepper
3 tablespoons butter
12 small white onions
6 halved potatoes
3 pounds beef roast
2 teaspoons salt
½ cup diced onions
1 bay leaf
6 sliced carrots
3 cups stale beer
Mix flour, salt and pepper and roll meat in this mixture. Cut in cubes and brown meat in diced onions and butter. Add beer and bay leaf. Cover and cook over low heat for 1½ hours. Add onions, carrots and potatoes. Cover and cook over low heat until done, about another ½ hour. (Mrs. Robert P. Davis, Edgewood, Iowa)
BAKED BEEF STEW
2 pounds cubed beef
1 tablespoon fat
1 cup diced celery
3 medium onions, diced
1 cup tomatoes
1 tablespoon sugar
1 tablespoon salt
3 tablespoons quick tapioca or
raw rice
½ cup fresh bread cubes
(1 slice)
3 potatoes, cubed
Dice celery in large pieces and cube potatoes in large cubes. Use fat only if meat is very lean. If you prefer beef stew without tomatoes, substitute a to ounce can of beef bouillon. Mix all ingredients in casserole and cover. Bake at 250° for 5 hours. Chuck roast may be substituted for cubed beef for more flavor. Serves 8 to 10.
PAGE 105
PERFECT MEAT LOAF
1½ pounds ground beef
¾ cup quick cooking raw
oats
2 eggs, beaten slightly
¼ cup chopped onion
2 teaspoons salt
¼ teaspoon pepper
2 8 ounce cans Hunt's tomato sauce
Combine first six ingredients thoroughly with 1 can of the Hunt's Tomato Sauce. Pack firmly into 8 by 4 by 3 inch loaf pan. Chill about 1 hour. Unmold into a shallow baking pan. Bake in a moderate oven (350°) for one hour. Pour remaining Hunts Tomato Sauce over the loaf. Bake 20 minutes more until loaf is nicely glazed. Makes 6 to 8 servings. (Mrs. Clifford Nehring, Dixon, Illinois)
SAUCY MEAT LOAF
1 medium sized onion, sliced
1½ pounds ground beef
½ teaspoon salt
½ teaspoon basil
¼ teaspoon oregano
1 can condensed tomato soup
Save three or four onions rings for topping. Place the rest in the bottom of an 8 by 8 by 2 inch baking pan. Cover onions with ground beef. Break up lightly with a fork, but do not pack down. Sprinkle with salt, basil and oregano. Top with remaining onion rings. Pour Tomato Soup over onion rings and meat mixture. Bake in moderate oven (375°) 45 minutes or until done as you like it. Meat forms a tasty loaf with rich gravy around it.
PAGE 106
MEAT LOAF
Mix 1½ pounds hamburger, ½ pound pork sausage, 8 to 10 crumbled crackers, a small can of tomato sauce, a small onion, and 1 egg, slightly beaten. Mix altogether and shape into pan. Bake at 350° for 1½ hours. Great for sandwiches. (Mrs. James Woodson, Cedar Rapids, Iowa)
PAGE 107
APRICOT MEAT LOAF
1½ pounds veal, ground fine
½ pound pork, ground fine
8 slices bacon, minced
1½ cups fine soft bread
crumbs
½ cup minced onion, greens
and tops
2 tablespoons minced parsley
¼ cup evaporated milk
1 tablespoon Worcestershire Sauce
¼ teaspoon lemon rind
¼ teaspoon poultry seasoning
¼ teaspoon paprika
¼ teaspoon powdered marjoram
1 teaspoon salt
¼ teaspoon pepper
1 egg, slightly beaten
¼ to ½ cup syrup
drained from one pound apricot halves
3 teaspoons brown sugar
Mix all ingredients except apricot halves and brown sugar, thoroughly. Pack into a 9 by 5 by 3 inch loaf pan. Cover top closely with apricot halves, pressing into meat. Bake at 350° for one hour. Pour off any accumulated fat and liquid. Sprinkle with brown sugar and bake 30 minutes before turning out of pan. Serves 6. (Mrs. Jack Harsh, Elkader, Iowa)
ORIENTAL MEAT LOAF
Serve with almond rice and chopped
green pepper and green onion tops.
½ cup sliced celery
1 large clove garlic, minced
2 tablespoons peanut oil
1½ pounds hamburger
1 cup drained canned bean sprouts
1 egg
2 tablespoons Soy Sauce
½ teaspoon ginger
½ teaspoon granulated sugar
½ teaspoon monosodium glutamate
1 tomato, peeled and cut in wedges
2 tablespoons dry sherry or vermouth
1 tablespoon brown sugar
1 teaspoon dry mustard
Sauté celery, and garlic in oil for five minutes. Add to remaining ingredients except tomato, sherry or vermouth, brown sugar and dry mustard. Mix well. Pack in 9 by 5 by 3 inch loaf pan. Bake at 350° for one hour. Pour off excess fat and liquid. Decorate top with tomato wedges. Mix remaining ingredients and pour over loaf. Bake about 25 minutes longer. Let stand in pan 5 or 10 minutes before turning out of pan. Serves 6. (Mrs. Jack Harsh, Elkader, Iowa)
PAGE 108
CHILI HAMBURGER LOAF
2 pounds ground beef
1 medium onion, minced
2 eggs slightly beaten
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon pepper
½ teaspoon powdered oregano
½ teaspoon dry mustard
1 teaspoon Steak Sauce (your
choice)
2 cups soft bread crumbs
1 cup V-8 Vegetable Juice
2 tablespoons quick tapioca
Mix all ingredients thoroughly. Shape in a loaf in baking pan. Score top of loaf in diamond shapes with back of knife. Bake 375° for one hour. Let stand 5 or 10 minutes before removing to hot platter. (Mrs. Jack Harsh, Elkader, Iowa)
FARMERS PRIDE MEAT LOAF
3 large potatoes, peeled
2 large onions, peeled
1 large green pepper, seeded
1 crisp apple, peeled and cored
1¾ pounds ground beef
¼ pound ground pork sausage
¼ cup finely rolled soda
crackers
¼ cup thick cream or evaporated
milk
2 teaspoons salt
¼ teaspoon pepper
2 eggs, slightly beaten
8 ounce can tomato sauce
Put potatoes, onions, green peppers and apple through food chopper using coarse blade. Mix lightly but thoroughly with remaining in-gredients, except tomato sauce. Pack in 9 by 5 by 3 inch loaf pan, or shallow two quart baking dish. Cover with tomato sauce. Bake at 350° for 1½ hours. Let stand in pan for 5 or 10 minutes before turning out on serving dish. (Mrs. Jack Harsh, Elkader, Iowa)
BEEF LOAF
1 pound ground beef, lean
1 cup cooked tomatoes
1 cup cooked rice
1 onion, minced
½ teaspoon sage, or to taste
1 teaspoon salt
¼ teaspoon pepper
Mix well and bake in a loaf pan for one hour at 350°
QUICK AND EASY MEAT LOAF
1 pound ground beef
1 can condensed milk
1 package dry onion soup mix
Mix and bake at 350° for one hour.
PAGE 109
HERBIE HAMBURGERS
2 cups soft bread crumbs
2 tablespoons french dressing
1 pound ground beef
2 tablespoons chopped parsley
¼ teaspoon butter or substitute
Salt and pepper to taste
¼ cup water
2 tablespoons chopped onions
Combine ingredients and form in patties and brown in skillet on both sides. Then dilute a can of mushroom soup with one cup milk and simmer in oven, uncovered for 30 or 40 minutes at 350°.
HAMBURGER CHOP SUEY
1 pound ground beef
1 teaspoon salt
¼ teaspoon pepper
2 large onions, sliced
2 cups diagonally cut celery
2 tablespoons soy sauce
3 tablespoons cornstarch
Hot cooked rice
Cook beef, stirring with fork, until it loses red color. Add salt, pepper, onion and celery. Cook minutes, stirring occasionally. Add 1¾ cups water. Cover and cook 10 minutes. Add Soy Sauce. Thicken with cornstarch blended with a little cold water. Cook slowly ten minutes longer, stirring often. Serve on rice.
PAGE 110
MEATBALLS
1 pound ground beef
2 eggs
2 cups bread crumbs
2 or 3 celery leaves
1 or 2 parsley leaves
1 small onion
Salt to taste
Mix all ingredients together and shape into balls. Drop in spaghetti sauce after sauce has cooked one hour. Then continue to cook the other hour. Take out meatballs and pour sauce over spaghetti and put meatballs around spaghetti. (Mrs. Ralph Rhodes, Independence, Iowa)
THRIFTY MEATBALLS
Combine one pound ground beef, ¼ cup chopped onion, ¼ cup uncooked rice, ¼ cup cracker crumbs, 1/3 cup milk, 1¼ teaspoons salt, 1/8 teaspoon pepper and ¼ teaspoon poultry seasoning. Mix with fork until well blended. Shape into small balls. Brown in skillet with 2 tablespoons fat, turning as necessary. Then add one can cream of mushroom soup that has been diluted with ¾ cup hot water. Pour all in baking dish and add a small can of mushrooms. Bake in oven for about 45 minutes at 350°. Use, liquid and all of the can of mushrooms when you pour them over the meatballs before baking. (Mrs. Joseph P. Sedlacek, Iowa City, Iowa)
PORCUPINE MEATBALLS
1 pound ground meat
2 medium chopped onions
2 celery stalks, chopped fine
1 cup uncooked rice, washed
½ cup green pepper
Salt to taste
1 can tomato soup
1 can water
Mix first live ingredients into balls and place into casserole. Mix soup and water and pour over meatballs. Bake 350° for less than an hour.
PAGE 111
HERBED PORK CHOPS
A lean pork chops teaspoon
½ teaspoon salt
Dash of pepper
¾ teaspoon sage
1 cup sliced onions
1 can condensed consommé
¼ cup flour
½ cup buttermilk
Sprinkle chops with salt and pepper and sage. Brown slowly in hot t. Add onions and consommé. Cover and simmer 50 to 60 minutes until tender. Blend flour and buttermilk with consommé mixture from skillet and cook, stirring constantly, like gravy. Pour over chops to serve. (Mrs. L. M. Whisler, Washington, Iowa)
PAGE 112
SPARERIBS AND PRUNES
You'll need one side of spareribs, cracked if you like short pieces. Soak one cup of prunes overnight. Add 1 tablespoon sugar the next day and boil till full and plump. Roll spareribs, putting prunes into the roll and tie with string or pin with skewers. Put in oven or cook in heavy pan on top of stove and cook till done. Salt to taste but watch closely to prevent burning. (Mr. 0. V. Schroder, Stockton. Iowa)
CHERRY RIBS
4 pounds spareribs
Salt and pepper
1 cup orange juice
¼ cup lime juice
¼ cup honey
½ teaspoon dry mustard
Dash of hot pepper sauce
½ teaspoon salt
1 pound can dark pitted sweet cherries
Parsley
Cut ribs into serving portions. Place in shallow roasting pan and bake 425° for 45 minutes. Turn spare ribs several times while baking. Drain off excess fat. Combine remaining ingredients, except cherries and pour over ribs. Lower temperature to 375° and bake 1 hour longer, or until done. Meanwhile, drain cherries and reserve juice. Add cherries to ribs last 15 minutes of baking time. When done, re-move ribs and cherries to platter. Garnish with parsley. Skim off fat of pan juices. Stir in reserved cherry juice. Heat and serve sauce with meat. Serves 6. (Mrs. Frank Carsen, Harwood Heights, Illinois)
PAGE 113
THURSDAY SAUCE
A tomato spaghetti sauce using
leftover meat and no unusual seasonings.
1 large can tomato puree
Salt, pepper and garlic
3 or 4 bay leaves
Pork Chops, spareribs or 1 pound
uncooked pork
Fry meat until well browned. Season with salt, pepper and garlic. Put meat into kettle of tomato puree and bay leaves. Pour off grease frying pan. Do not put this grease into sauce. Rinse empty puree can with water to loosen any tomato which might have clung to the sides of the can. Put this water into the frying pan and let it boil up as you scrape all the browned bits of meat from the pan. Add this water to the sauce for extra flavor. Simmer for 4 hours or more. This sauce will thicken more as it simmers and may require additional water, salt and pepper. Serve on spaghetti or other macaroni products. The secret of the flavor is in the pork, so be sure to include If you like, a hotter sauce and you are inexperienced with Italian seasonings, fry until brown a ½ pound or so of Italian hot link sage and add to the sauce to simmer with the rest of the meat. Those bits of meat which accumulate in your refrigerator about Thursday, a lonesome chop or two, a bit of the Sunday Roast and a sad looking hamburger pattie. Even the cuts that usually go to Fido become tender and succulent in this simply made sauce.
PAGE 116
BROWN PAPER BAG BARBEQUED CHICKEN
For three pounds of chicken, cut in individual pieces or quartered, make a sauce of the following:
3 tablespoons catsup
2 tablespoons vinegar
1 tablespoon lemon juice
2 tablespoons Worcestershire Sauce
4 tablespoons water
2 tablespoons butter
3 tablespoons brown sugar
1 teaspoon salt
1 teaspoon prepared horseradish
mustard
1 teaspoon chili powder
Blend the ingredients and heat to boiling point. Grease inside of large brown paper bag and place in pan. Salt and pepper cut up chicken and dip each piece in sauce and place in the bag. Pour remaining sauce over chicken, close and paper clip bag shut. Put in preheated 500° oven for 15 minutes. Then lower heat to 350° and bake another one hour and fifteen minutes. (Mrs. Raymond Wille, Victor, Iowa)
GOURMET CHICKEN AND NOODLES
1/3 cup chopped onion
1 tablespoon butter
3 cups noodles
¼ teaspoon lemon flavoring
1 teaspoon salt
1 cup sour cream
2 cups cooked or canned chicken
¼ cup slivered almonds
3 tablespoons snipped parsley
Cook onion in butter or until tender, but not brown. Add butter and noodles, chicken broth, flavoring and salt. Bring to boiling. Cover and cook over low heat 25 minutes or until noodles are done. Stir in sour cream and chicken meat. Top with nuts and parsley. Nuts and parsley can be omitted if you wish. (Mrs. Rollie Adams, Vinton, Iowa)
PAGE 117
CHICKEN SPAGHETTI
Many people in Cedar Rapids have enjoyed this delectable dish. It's a creation by Royal Olander of Guttenberg. He's better known to the Open Line as the Old Mess Sergeant from Guttenberg. This is a special treat for our family and it's one that I personally like to prepare. It takes a big pot and a big appetite to handle it. We always end up freezing three or four half gallons after we've eaten all we ton hold.
Start with a five pound fat hen, dressed. Cook off bones. Remove bones, fat, skin and giblets. Cut in small chunks. Put in blender and blend until soupy and return to stock. (I prefer not to use the blender, chopping it with a knife instead for a chunkier meat). Before putting the meat back in the stock there should be ½ inch of fat on top of the 2 gallons of stock. If there isn't, add butter until the proper layer of fat is reached. Bring to rolling boil, add salt, pepper and monosodiurn glutamate (Tone's M S G or Accent) and about ½ teaspoon chili powder. Also add a few drops of yellow food color. When it reaches a rolling boil, add two pounds of dry spaghetti broken into four inch pieces. Cook till spaghetti is done. To thin, add water. To thicken, add flour by making a paste out of flour and some of the hot broth. Serve over riced potatoes or mashed potatoes. Additional seasoning can be used when stewing the hen such as celery seed, seasoned salt, and onion powder. These are optional ingredients but fun to use. Don't be too quick to judge the consistency. The longer the spaghetti cooks, the more. it soaks up the stock and butter and fat resulting in a thicker consistency than first judged.
CHICKEN STEW
1 hen or 2 fryers, cut up
Flour
Shortening
1 large onion, chopped
1 cup celery, sliced thin
1 green pepper, chopped
1 clove garlic
½ lemon, including rind
1 can tomato sauce
Salt
Pepper
Dash of cayenne pepper
1 bay leaf
Roll chicken pieces in flour and fry in shortening and brown. Lift from frying pan into large stewing kettle and cover with cold water. Add remaining ingredients. Simmer until meat will fall from bone (1¼ hours). Lift chicken from liquid into separate bowl. Take out bay leaf, lemon and discard. When chicken is cool enough to handle, remove from bones, cut into bite size pieces and return to separate bowl. When liquid is cool, place in refrigerator. Skim off grease.
PAGE 118
ROAST DUCK WITH APPLE CORNBREAD DRESSING
10 ounce package cornbread mix
2 cups finely chopped peeled tart
apple
½ cup finely diced celery
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon thyme
¼ cup butter or margarine,
melted
½ cup water
4½ to 5 pound duck
Make up cornbread mix according to basic package directions. Cool. Crumble coarsely into a medium size mixing bowl. Add the apples, celery, salt and pepper and thyme. Sprinkle with melted butter and water. Toss together lightly. Stuff dressing loosely into neck and body cavity of duck. Close openings with small skewers and lace with cord. Do not truss. Place breast side up on a rack in a shallow roasting pan. Roast uncovered in a moderate (350°) oven until tender and skin is crisp for 2½ to 3 hours.
PAGE 119
LOBSTER ALA NEWBERG
2 tablespoons lemon juice
3 tablespoons butter
½ teaspoon salt
2/3 cup milk
2 tablespoons sherry flavoring
1 can lobster
½ teaspoon pepper
¼ teaspoon paprika
2 egg yolks
½ teaspoon onion flakes
Squeeze lemon juice over lobster meat and let stand 10 minutes. Sauté in butter about 5 minutes. Add pepper, salt and paprika and cook two minutes longer. Add milk gradually and when mixture has thickened, pour over slightly beaten egg yolks. Place over hot water. Just before serving, add sherry flavoring. Serve on crackers or crisp toast. Cool whole thing over very low flame. (Mrs. H. 1. Schmitz, Eldora, Iowa)
PAGE 120
BEEF LIVER PATTIES
1 pound beef liver
3 slices bacon
1 cup bread crumbs
2 eggs
½ teaspoon dry mustard
¾ teaspoon salt
1/8 teaspoon pepper
Flour
Peel the skin from the edges of the liver with your fingers. Then drop pieces of liver into boiling water and let them stand about 5 minutes. By doing this you cook the liver ever so slightly which makes it much easier and less messy to put through the meat grinder. This is a cooking trick you will want to remember whenever you want to grind up a bit of any kind of liver. Cook bacon crisp and drain, leaving the fat in the pan for frying the patties later on. Put liver and bacon through the meat chopper. Mix in bread crumbs. Beat eggs slightly and mix them in. Then add mustard, salt and pepper. Mix all very well and shape mixture into 6 flat patties. Roll them in enough flour to cover lightly and brown in bacon drippings on both sides.
PATE' NOTRE MAISON
½ pound liverwurst
1 teaspoon prepared mustard
2 tablespoons mayonnaise
¼ teaspoon salt
1 tablespoon Angostura bitters
¼ teaspoon pepper
Mash liverwurst with fork and add remaining ingredients and mix to a smooth paste. Serve on crackers.
PAGE 122
PICKLED FISH
2 pounds fish, cut in thick slices
Lime juice
Salt
1 cup olive oil
½ cup vinegar
6 crushed peppercorns
¼ teaspoon salt
1 bay leaf
4 onions, sliced thin
Sprinkle lime juice over fish slices and season with salt. Heat 4 tablespoons olive oil in a skillet and sauté garlic clove in it for a few minutes. Remove garlic and brown the fish slices in the oil.
PAGE 125
BREADED VEAL CUTLETS
2 pounds veal round
Salt and pepper
1 cup corn flake crumbs
2 eggs, slightly beaten
2 tablespoons water
6 tablespoons shortening
1 cup milk
1 can cream of mushroom soup
Cut veal in serving size pieces. Pork may be used in place of veal. Season and dip into crumbs, then into egg mixed with water and then again into crumbs. Brown in hot fat. Mix milk with soup and pour over meat. Bake one hour at 300°.
PAGE 126
DEVILED DRIED BEEF
1 cup dried beef
2 tablespoons bacon fat
4 eggs
2 teaspoons prepared mustard
2 tablespoons vinegar
Salt and pepper
Break beef into small pieces and put in skillet with hot fat. Cook three, minutes, then add eggs, beaten lightly and seasoned with mustard and vinegar. This dish will stand plenty of pepper. Cook till eggs have set. Serves two. (Howard Weaver, Fairbank, Iowa)
SEVEN LAYER CASSEROLE
1 cup uncooked rice
1 cup canned whole kernel corn,
drained
Salt and Pepper
8 ounce can tomato sauce plus
½ can water
½ cup chopped onions
½ cup chopped green pepper
¾ pound uncooked ground
beef,
sprinkled with salt and pepper
Another 8 ounce can tomato sauce
plus
¼ can water
After arranging ingredients in the order given in casserole, top with 4 slices bacon, cut in half. Cover dish and bake at 350° for one hour. Uncover and bake 30 minutes longer.
PAGE 129
HAMBURGER PIE
Fry one pound hamburger and 3 onions, diced. Pour off fat and add 1 can tomato soup. Pour over 1 can green beans, drained in greased casserole. Beat one egg into enough mashed potatoes for six and spread over top of casserole or in six different mounds. Bake at 400° till bubbly.
PAGE 130
EASY CASSEROLE
1 pound browned ground beef
2 medium sliced potatoes
½ package frozen vegetables
1 can stewed tomatoes
1 medium diced onion
Cracker crumbs or potato chips
Brown ground beef and onion. Mix remaining ingredients except cracker crumbs or potato chips (broken up) which you use for topping. Cover and bake at 325° for 2 hours. Uncover and bake at 350° for half hour. (Mrs. C. James Stutzman, Belle Plaine, Iowa)
BEEF AND KRAUT CASSEROLE
1 pound ground beef
1 medium onion, chopped
1 cup chopped celery
Salt and pepper
1 can V-8 Juice or tomato juice
1 can kraut
2 tablespoons brown sugar
Brown ground beef, celery, onion. and add rest of ingredients. Bake at 350° until beef is cooked. (Mrs. William Faur, Clinton, Iowa)
SLOPPY JOE HAMBURGERS
3 pounds ground beef
1 pound ground pork
2 cups dry bread crumbs, rolled
fine
2 tablespoons Worcestershire Sauce
3 teaspoons salt
1 quart tomato juice
Mix all together thoroughly and put in shallow pan in a 350° oven and bake one hour or until meat is all cooked. Stir occasionally. Always serve hot on buns. (Mrs. Vitus Kucera, Clutier, Iowa)
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Eat More Casserole
2 cups dry noodles
1 pound ground beef
2 tablespoons butter
2½ cups cooked tomatoes
2 cups diced celery
Salt and pepper to taste
Cook noodles in boiling water until tender. Drain. Brown meat in butter. Add tomatoes, celery and noodles. Salt and pepper and mix well and bring to a boil. Bake in a 350° oven for one hour. (Mrs. Bill Bader, Belle Plaine, Iowa)
CASSEROLE OF RICE, IOWA STYLE
½ cup raw rice
1 cup water
1 pound ground beef
1 large onion, chopped
1 cup water
2 teaspoons salt
1 tablespoon soy sauce
1 cup chopped celery
1 cup tomato puree (or 8
ounces tomato juice or sauce)
1 pint corn, fresh, canned
or frozen
½ teaspoon pepper
1 to 2 tablespoons chopped green
pepper
Soak rice in 1 cup water while browning ground beef in skillet, Add anions and celery to meat and cook until soft but not brown. Add tomato, corn, remaining water, seasoning and green pepper (if desired) to mixture in skillet. Add rice in water and bring to boiling. Simmer 1½ hours or bake uncovered in casserole at 300° for 1½ hours. Add more water or tomato juice if necessary to prevent drying out during cooking. Electric skillet or electric saucepan works real well with this recipe. (Mrs. Lloyd Crumly, Letts, Iowa)
TEXAS HASH
Cook together 2 large chopped onions and 2 green peppers, chopped fine in 3 tablespoons shortening. Cook till onions turn yellow. Add 1 pound ground beef and fry till mixture falls apart. Add 2 cups tomatoes, ½ cup raw rice, 1 teaspoon chili powder, 2 teaspoons salt, and ¼ teaspoon pepper. Mix well. Pour into greased casserole, cover, and bake in a 375° oven for one hour. Mushroom pieces and tomato paste are optional ingredients and may be added. This can be fixed ahead, refrigerated or frozen. Just pop into the oven, heat through and serve. Can also be prepared ahead for camping. (Jeanne Johnson, Garrison, Minnesota)
PAGE 132
RED FLANNEL HASH
Beets can be omitted if you don't like your flannels red.
4 cups chopped cooked potatoes
1½ cups chopped cooked beets
½ cup chopped onion
1 clove garlic, minced or crushed
12 ounce can diced cooked corned
beef
½ cup light cream
½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon dry mustard
6 eggs
Parsley
Mix all ingredients but eggs and parsley. Place in a greased 2 quart casserole. Bake covered in a moderate oven for 25 minutes at 350°. Remove cover. Shape 6 holes in the hash with the back of a spoon. Drop 1 egg in each. Season to suit and bake 20 minutes more. Sprinkle with parsley and serve hot. (Pauline Brewer, Martelle, Iowa)
GREEN PEPPER BOATS
4 medium sized green peppers
2 tablespoons butter
½ pound ground beef
1 medium size onion, finely chopped
1 teaspoon oregano
1½ cups water
½ teaspoon salt
½ cup milk
1 tablespoon butter
1 envelope whipped potato flakes
Wash the pepper. Core and remove seeds. Place in boiling water, allow to boil 2 to 3 minutes. Melt butter in skillet. Add beef, chopped onions and oregano. Sauté in melted butter over low heat until beef is slightly browned. Combine water and salt in medium sized saucepan. cover. bring to boil. Remove from heat. Add milk, butter, then instant potato flakes. Whip gently with fork or beater until all liquid is absorbed. Combine meat mixture with potatoes. Stuff the peppers with potato meat mixture. Place in baking dish. Bake in moderate oven, about 350°. for 30 to 35 minutes. In serving, cut the peppers and potato filling in half, representing the green filled boats. (Ruth Patten, Monticello, Iowa)
PAGE 133
STUFFED CABBAGE LEAVES
Remove core from large, loose head of cabbage. Boil or steam until leaves are limp, then blanch. Remove large veins from leaves and stack. For the stuffing, mix the following ingredients lightly with a fork:
½ cup uncooked rice
½ teaspoon cinnamon or allspice
1 teaspoon salt
¼ teaspoon pepper
1 pound lean ground beef
Lamb can be used instead of the beef and if lamb is used, add 2 tablespoons lemon juice. Roll about 1 tablespoon filling into each cabbage leaf. Make them firm but not tight. Tuck in end of leaves as you roll. Place rolls in heavy saucepan side by side, again, firmly but not too tightly. When bottom of pan is covered, start another row on top of die first. Weight down rolls and barely cover with salted water or tomato juice. Season water or juice according to taste (garlic may be used). Cover to cook. Bring rolls to rolling boil, then lower heat and cook until meat and rice is mellow. Dried mint or parsley added to cooking liquid taste fine, especially with lamb. (A Cedar Rapids Open Line Listener)
PAGE 134
BAKED STUFFED EGGPLANT
1 large eggplant
2 cups chopped cooked meat
1 cup fresh or canned tomatoes
2 tablespoons chopped onion
1 egg
1 teaspoon sugar
1 cup cooked rice
2 tablespoons butter
1 teaspoon salt
Paprika
Black pepper
½ cup buttered crumbs
Cut eggplant in half, lengthwise, and scoop out pulp. leaving shells about ¼ inch thick. Place shells in cold water. Combine chopped eggplant pulp with meat, tomato, onion, egg, sugar, rice, butter and seasonings. Heat until boiling hot. Drain shells and fill with hot mixture. Sprinkle bread crumbs over top and bake 1 hour at 350°. Serve by cutting through eggplant, stuffing and all. Serves 5. (Mrs. David Bell, Washington, Iowa)
PAGE 135
BAKED CHOP SUEY CASSEROLE
1 pound hamburger
2 tablespoons fat
2 onions, chopped
1 cup celery, cut into small pieces
1 can cream of chicken soup
1 can cream of mushroom soup
1¼ cup Minute Rice, uncooked
2 tablespoons soy sauce
Brown meat add onions, celery and a little water to rinse the cans. Add soy sauce and rice. Bake at 350° for one hour. Then cover with Chinese Noodles and bake 12 minutes more. During the hour baking, you may have to add a little more water to keep it juicy, otherwise the rice seems to thicken it somewhat. (Mrs. Herman McCalla, an Open Line Listener)
PAGE 136
SUKIYAKI
1 can mushrooms
1½ pounds rolled beef rib
roast, very thinly sliced and about bite size
6 tablespoons sugar
1 cup soy sauce
¼ cup Sake or white wine
1 teaspoon monosodium glutamate
¾ cup water
2 large onions, sliced
10½ ounce can bamboo shoots
sliced lengthwise
4 stalks celery, cut diagonally
in ½ inch pieces
10½ ounce can bean sprouts,
well drained and rinsed in cold water
1 bunch onions, green ends included,
cut diagonally in 2 inch pieces
Beef suet
Render suet and strain, Turn into electric skillet set at 250°. Divide ingredients in half so that two batches can be prepared. Cook beef first, stirring constantly for a few minutes. Sprinkle with sugar, soy sauce, Sake or white wine and monosodium glutamate. Cook five minutes. Add water and push beef to middle of skillet. Arrange bamboo shoots and onion slices, keeping each vegetable separate around edge. Add mushrooms. Cook for several minutes, turning vegetables gently. Stir in celery, bean sprouts and cook 2 minutes, then add green unions. While first portion is being eaten, prepare second batch in a similar manner using remaining ingredients. Serves 6.
PAGE 137
CHICKEN OLIVE TACOS
2 cups finely diced cooked
3 tablespoons butter
¼ cup onion
½ cup sliced pitted ripe
olives
1 cup stewed tomatoes, drained
½ teaspoon salt
12 fried taco shells
Shredded lettuce
1 cup sour cream
Sauté onion in butter until tender. Add the cooked chicken, ripe olives tomatoes and salt. When heated through remove from heat. Assemble tacos first by filling each shell with about 1/3 cup of the mixture. Top with shredded lettuce and a generous tablespoon sour cream.
TO FRY TACO SHELLS
Dip tortillas into medium hot oil in a deep fat fryer. Fold the tortilla with a pair of tongs. Continue frying until crisp.
BACON AVOCADO TACOS
½ pound bacon, cooked and
broken into bits
2 medium zucchini squash
1 avocado
2 tablespoons diced onion
1 tablespoon lemon juice
½ teaspoon salt
10 fried taco shells
Shredded lettuce
1 medium tomato, diced
Cook bacon and set aside. Slice and cook zucchini in salted water until tender . Drain zucchini well. Mash peeled avocado in a bowl. Add the drained zucchini, bacon bits, onion, lemon juice and salt. Mix thoroughly. Mound about 1/3 cup of the mixture in a taco shell. Top with shredded lettuce and tomato.
CHILI TACO DOGS
Cook one pound package franks. Open a 15½ ounce can of chili and heat. Assemble tacos by first placing frank in taco shell. Mound with several tablespoons chili. Top with shredded lettuce, diced tomato and chopped onion. Sprinkle with shredded cheddar cheese.
PAGE 139
THREE WINDS SEAFOOD CASSEROLE
½ cup butter or margarine
½ cup chopped onion
½ cup chopped green pepper
½ cup flour
½ teaspoon salt
1 teaspoon dry mustard
1 cup milk
1 cup diced sharp Cheddar Cheese
1 can frozen condensed cream of
shrimp soup, thawed
6½ ounce can crab meat,
drained honey tissue removed and separated into pieces
6 ounce can lobster meat, drained
and cut in pieces (shrimp meat can be substituted)
1 pound can tomatoes, drained
2 teaspoons Worcestershire Sauce
Biscuit topping
Heat butter in top of double boiler over direct heat. Add onion and green pepper and cook until vegetables are just tender. With a slotted , remove vegetables, allowing fat to drain back and set vegetables aside. Blend in a mixture of the flour, salt and dry mustard. Heat until mixture bubbles, stirring constantly. Remove from heat. Add milk gradually, stirring constantly. Continue stirring and bring rapidly to boiling. Cook 1 to 2 minutes longer. Remove from heat, add cheese all at one time. Set over simmering water and stir until mixture is smooth. Blend in the next five ingredients and the cooked vegetables. Heat thoroughly and turn the mixture into a shallow ; quart casserole (A 2 quart casserole is not large enough as it will cook over into the oven). Drop biscuit topping by rounded teaspoonfuls of mixture in casserole. Bake 450° for 25 minutes or are golden brown. Serves 6 to 8.
BISCUIT TOPPING:
Blend together 1¼ cups flour, 4 teaspoons baking powder, and ½ teaspoon salt. Mix in 2 tablespoons poppy seed. With a pastry blender or two knives, cut in ¼ cup shortening until mixture resembles coarse cornmeal, Add 1 cup milk and mix with a fork only until dry ingredients are moistened. (Mrs. Allen J. Mumm, Stockton, Iowa)
PAGE 140
SEAFOOD IMPERIAL
1/3 cup butter
1/3 cup sifted flour
1½ teaspoons salt
½ teaspoon paprika
3 cups milk
1 small can mushrooms
½ teaspoon Worcestershire
Sauce
2 cups lobster or tuna
½ cup pimiento
¼ cup diced parsley
Melt butter and add flour, salt and paprika. Cook gently a few minutes then add milk and Worcestershire Sauce. Cook until smooth and thick and then add other ingredients. Serve on toast or patty shells.
JELLIED TUNA FISH
Soak 2 tablespoons gelatin in ½ cup cold water for 5 minutes. Dissolve over hot water and add ¼ cup mayonnaise, ½ teaspoon salt, 1/8 teaspoon paprika, 1 tablespoon vinegar and a few grains cayenne pepper. Mix 1 cup flaked tuna fish, 1 cup chopped celery, 1 cup chopped olives, ½ cup chopped green pepper and 3 tablespoons chopped pimiento and add to the mayonnaise mixture. Put into fancy mold which has been dipped in cold water and chill till firm. When ready to serve, unmold on crisp lettuce and garnish with mayonnaise. (Mrs. Rose C. Hamel, Whiting, Indiana)
PAGE 141
COMPANY TUNA BAKE
Cook half of a 6 ounce package of seven minute macaroni (1 cup) according to directions and drain. Soften a three ounce package of cheese, and blend in 1 can condensed cream of mushroom soup. Use electric or rotary beater. Stir in a 6½ or 7 ounce can of drained and flaked, 1½ tablespoons chopped pimiento, 1 tablespoon chopped onion, 1 tablespoon prepared mustard, ¼ cup milk the macaroni. Put mixture in a 1½ quart casserole. Mix ½ cup medium bread crumbs and 2 tablespoons melted butter or margarine. Sprinkle over top. Bake in a moderate oven (375°) 20 to 25 minutes or until heated thoroughly. Makes 4 to 5 servings. (Mrs. Margaret McLaughlin, Marion, Iowa)
TUNA CASSEROLE
1 can cream of mushroom soup
1 can tuna
1 cup cut celery
4 small onions, cut up
½ cup chopped salted cashew
nuts
1 large can chinese noodles
Mix all ingredients together leaving half the noodles to put on top. Bake at 425° about 45 minutes.
CREAMY TUNA CASSEROLE
Prepare, according to directions, one package of Kraft Macaroni and Cheese Dinner. Meanwhile, brown in a small amount of butter, 1 tablespoon minced onion, and 1 small can mushroom pieces. Mix all ingredients together and then add 1 can tuna, drained, 1 small can peas, drained, 1 can cream of mushroom soup and salt and pepper. Top with 1 can French fried onion rings or crushed potato chips. at 350° for 20 minutes. Makes 5 to 6 servings. (Mrs. Van D. Neathery, Marion, Iowa)
HAM AND ESCALLOPED POTATOES
Place, a thick slice of smoked ham in a well greased baking dish. Fill dish with thinly sliced raw potatoes. Mix 2 tablespoons flour through the potatoes. Put small pieces of butter on top and add enough milk to cover. Bake in a slow oven for 1½ hours until well cooked. (Mrs. Lillie Hummer, Table Grove, Illinois)
PAGE 142
HAM HOCKS AND CORNMEAL DODGERS
2 cups cornmeal
½ cup flour
1 cup finely chopped onion
1 teaspoon baking powder
1 teaspoon salt
1 egg
Mix all ingredients. Beat 1 egg and add enough boiling water to make a stiff dough. Mix well and shape into small dumplings. Drop dumplings into boiling broth and cook until done, about 20 minutes. Cook several ham hocks in plenty of well seasoned water. When they are so done they fall off the bone, add the Cornmeal Dodgers.
PORK CHOP CASSEROLE
2 cans green beans
1 can whole kernel corn
1 tablespoon cornstarch
1 can tomato sauce
1 tablespoon instant minced onions
1 teaspoon salt
1 teaspoon celery seed
¼ teaspoon pepper
1 teaspoon Worcestershire Sauce
6 pork chops
Drain beans and corn and combine in a 2½ quart casserole. Blend cornstarch with a bit of water or liquid from vegetables. Add an remaining ingredients except pork chops and pour over beans and corn. Brown chops slowly in a bit of fat in skillet. Arrange over casserole mixture. Cover and bake at 350° for one hour or till chops are tender. Uncover and bake 10 minutes longer. Serves 6. (Mrs. Richard L. King, Cedar Rapids, Iowa)
CORNBELT MEAT PIE
3 tablespoons fat
1 teaspoon chopped onion
½ pound pork shoulder, cubed
2 teaspoons flour
½ teaspoon salt
1 cup lima beans
1½ cup vegetable juice and
milk
1 cup sliced carrots
1 tablespoon chili sauce
Dash of pepper
Brown pork shoulder well in fat and chopped onion. Remove from skillet. In the remaining fat and onions in the skillet stir in flour, salt and pepper. Gradually add the vegetable juice and milk and stir until thickened. Add pork which has been well browned and remaining ingredients. Pour mixture into a 1½ quart casserole and top with your favorite drop biscuits to which you add ½ cup whole kernel corn. Bake at 425° for 30 minutes. Serves four to five generously. A good substitute for the chili sauce is catsup or a few canned tomatoes mashed and a little Worcestershire Sauce added. (A Cedar Rapids Open Line Listener)
PAGE 143
LAURA'S CHICKEN RENOIR
Serve with rice or crusty french
bread.
4 to 6 chicken breasts (halves)
2 large tomatoes, sliced
1 large onion, chopped
1 cup dry white wine
1 pint fresh mushrooms, whole or
halved if large
1 cup black pitted olives
2 or 3 tablespoons olive oil
Salt, chopped parsley and basil
to taste
Lightly brown chicken in hot olive oil, preferably in the same container which will be used when baking the chicken. Add onion, tomatoes, and mushrooms. Salt to taste. Combine herbs and add to . Bake at 300° to 325° for 1 hour. Chicken may bake for an additional hour if desired. Add olives 15 minutes before serving. Cook just long enough to heat. (Mrs. James Erickson, Cedar Rapids, Iowa)
PAGE 144
ESCALLOPED CHICKEN SUPREME
Dice enough bread for 6 cups. Melt ¾ cup margarine or butter and 1½ teaspoons sage. Toss all together. Cut up 4 cups cooked chicken. Butter a four quart casserole. Start with a layer of bread cubes, then a layer of chicken. Repeat layers ending with a layer of bread on top. Top with gravy made of ¼ cup chicken fat and ½ cup flour, adding 4 cups chicken stock or broth to make a gravy. Season to taste with salt and pepper. As an optional ingredient, add 2 tablespoons minced onion. When gravy is done, add ¼ cup cream or half and half. Pour over chicken and bread mixture. Bake uncovered for 1 hour at 350°.
PAGE 147
PARTY POTATOES
8 or 10 potatoes
8 ounce package cream cheese
1 cup dairy sour cream
Butter
Paprika chives, optional
Garlic salt or garlic bud
Cook potatoes and drain. Beat sour cream and cream cheese at medium speed until blended. Add hot potatoes, beating constantly until light and fluffy. If too stiff, add a little milk. Season to taste with garlic salt and chives. Spoon potatoes into a 2 quart casserole and dot with butter. Sprinkle with paprika and brown. Can be refri-gerated for several days before using. If they are refrigerated, bake in a 350° oven for one hour. If not refrigerated bake at 350° for 30 minutes. (Mrs. W. H. Hoffman, Monticello, Iowa)
GOLDEN WHIPPED POTATOES
2 pounds carrots, peeled
1½ pounds potatoes, peeled
¼ cup warm milk
¼ teaspoon nutmeg
2 tablespoons soft butter or margarine
½ teaspoon salt
Dash of pepper
Cut carrots in about 1 inch chunks and quarter potatoes. Combine with 2 cups water and bring to boil, covered. Reduce heat and simmer 40 minutes until tender. Drain well. Mash well and beat until smooth. An electric beater will be fine to use. Heat slowly over very low heat to dry out, about 5 minutes. Add milk, 1 tablespoon of the butter or margarine, nutmeg, salt and pepper and beat until light and fluffy. Pile lightly into serving dish. Top with rest of butter. 6 to 8 servings.
POTATO CASSEROLE
Early in the day or the day before, cook potatoes with jackets on and cool thoroughly. Peel and grate into a buttered casserole. Salt and pepper to taste. Pour whipped cream over to barely cover. Bake 1 hour at 350°. Will get brown and crusty. Gives an old standby quite a bit of class and so easy to prepare. (Mrs. W. H. Hoffman, Monticello, Iowa)
PAGE 148
GREEN POTATOES
Boil 6 large potatoes, about 3 pounds. When tender, peel and put through a ricer or mash well. Add:
¾ cup light cream
1 teaspoon sugar
¼ pound butter
2 teaspoons salt
¼ teaspoon pepper
Beat until light and fluffy. Now add 2 tablespoons chopped chives, 2½ tablespoons chopped dill leaves (or 1½ teaspoons dry dill) and 1 package frozen chopped spinach which has been cooked according to directions on package and seasoned to taste. Beat again until mixture is blended. Taste for seasoning and add salt and pepper as needed. Place in a 1½ quart buttered casserole. Bake in a hot oven, 400° for about 20 minutes or until thoroughly heated through.
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