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GOLDEN BAKED CHICKEN
4 chicken legs and thighs
1/3 cup milk
¾ cup crushed cracker crumbs
salt and pepper
1½ tablespoons butter
Heat oven to 425° F. Dip chicken pieces in milk and roll them in cracker crumbs. Place in baking pan. Sprinkle with salt and pepper and dot with butter. Bake 45 to 50 minutes, or until lightly browned and fork tender. Serves four. (Mrs. E. H. Morrow, Tipton. Iowa)
GRAVY TIP: When roasting beef or pork, add 3 or 4 whole spices and a couple of whole cloves. Add water and 1 cup of coffee (not coffee grounds). The coffee does not taste, but makes dark, good tasting gravy.
SODA BISCUITS
Sift together: 2 cups all-purpose sifted flour, ½ teaspoon baking soda and ¾ teaspoon salt. Cut in 1/3 cup shortening, and add ¾ cup buttermilk. Blend in lightly with fork only until flour is moistened. Knead on lightly floured board about 30 seconds. Roll or pat out one half inch thick. Cut with two inch floured cutter. Place one inch apart on ungreased baking pan. 450° for 12-15 minutes. (Mrs. J.L, Pospisil, Mt. Vernon, Iowa)
KENTUCKY CHESS PIE
1½ cups sugar
½ cup butter or oleo
½ cup milk
1 egg
3 egg yolks (save white for meringue)
1 teaspoon vanilla
1 teaspoon vinegar
Cream butter & sugar, add egg & yolks, vanilla, vinegar & milk. Mix until blended. Pour into unbaked crust & bake at 350°-375° F. until firm but will shake some. Add meringue & bake at 400° F. for 8-10 minutes. (Mrs. RAY A. Setzer, South Amana, Iowa)
Homemade Window Cleaner: Mix 1 cup rubbing alcohol, 1 cup cold water & 1 tbsp. white vinegar. Use in spray bottle.
CHICKEN WILD RICE CASSEROLE
2 cups cut-up cooked chicken
1½ cups cooked wild rice
(follow directions or, package)
¼ cup chopped green pepper
(or celery)
1 can cream of mushroom soup
½ soup can of milk
salt and pepper
Heat oven to 350°. Mix all ingredients together & place in greased 2 quart baking dish. Bake 30 minutes. Serves 6. (cooked white or brown rice may be substituted for all or part of the wild rice). (Mrs. Hollis Kerr, Clinton, Iowa)
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OUR FAVORITE MERINGUE
Moisten one tablespoon cornstarch with one or two tablespoons water. Stir in ½ cup of boiling water. Cook till thick and clear. Set aside and allow to cool. Beat 3 egg whites with a pinch of salt & 6 tablespoons sugar. Beat till peaks are firm. Beat in cornstarch with beater. Brown at 350° F, for 15-20 minutes.
Three ways to rescue furniture from white water rings: Rub silver cream into the white rings; polish the marks out with cigarette ashes; or rub marks with olive oil and soft rag.
Easy way to clean the bottom of your iron is to sprinkle salt on brown paper and rub a hot iron over the salt until it is clean.
* * * * * * * EM 5-9405 * * * * * * *
Two ways to caramel corn: (1) Melt 2 cups white sugar in a large pan until slightly straw colored. Add 2 tablespoons cooking molasses. Stir In 1 tablespoon butter. Pour immediately on popcorn & stir well. (2) Combine: 1 cup white Sugar, 2 tablespoons dark molasses, ½ tablespoon vinegar, ½ cup light Karo syrup, ½ cup water and 2 tablespoons butter. Cook until syrup becomes brittle in cold water. Pour over 2 or 3 quarts of unsalted popcorn. Form into balls, (2) Mrs. Louie J. Bena, Cedar Rapids.
HOMEMADE PLANT FOOD
Mix in a gallon jug of tepid water:
1 teaspoon Epsom salts
1 teaspoon saltpeter
1 teaspoon baking powder
1/3 teaspoon ammonia
This is a complete plant food & should be used only once every 4 to 6 weeks as too much will cause your plants to flower themselves to death. It can be stored & saved. (Mrs. Floyd Holdiman, Waterloo, Iowa)
Noodles are easy to cut if, after you make your noodles as usual, you roll them out on the table in several layers. Take a small amount of corn starch & spread over them. Stack layers & cut. No need to roll them up for cutting or wash the cornstarch off after cutting. When dry, store in freezer or you may cook them right away. (Mrs. Robert Quinby, Hiawatha, Iowa.)
MOM PUTZ’S PARTY JELLO
2 cans black cherries
1 large or 2 small bottles of Cola
2 packages cherry Jello
1 cup nuts
1 large package cream cheese
Drain cherries, heat juice and dissolve Jello in juice. Cool and add Cola. When slightly congealed, add cherries and nuts. When jelled, thin cheese slightly with cream or condensed milk & spread over Jello. Cut in squares and serve.
CHICKEN MUSHROOM NOODLE SOUP
1 small package of noodles cooked
in salt water
1 can of cream of mushroom soup
1 can of cream of chicken soup
¼ cup chopped celery
¼ cup chopped onion
pepper if desired
Mix & bake at 350° F, for about 1 hour. For a meatless dish, add another can of mushroom soup & leave out the chicken soup. (Mrs. L.M. Gould, Cedar Rapids)
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