65 chapters
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65 chapters
SELECTIONS FROM AUNT SAMMY’S RADIO RECIPES AND USDA FAVORITES
SELECTIONS FROM AUNT SAMMY’S RADIO RECIPES AND USDA FAVORITES
UNITED STATES DEPARTMENT OF AGRICULTURE SCIENCE AND EDUCATION ADMINISTRATION HOME AND GARDEN BULLETIN NO. 215 Issued August, 1976 Prepared by Consumer and Food Economics Institute Science and Education Administration For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402 Stock Number 001-000-03523-1 For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402 Stock Number 001-000-03523-1 Aunt Sammy came to life w
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Onion Soup Au Gratin
Onion Soup Au Gratin
Cook the chopped onions in a small amount of water until tender. Add 2 tablespoons of fat from the meat broth or the same quantity of butter and let the onions cook down in this until they are yellow. Mix them with the meat broth and salt and thicken with the flour and cold water which have been blended. Cook for a few minutes. Season with pepper as desired. Pour the soup into bowls or soup plates, place on top a round or slice of toasted bread, and sprinkle grated cheese over the bread and soup
29 minute read
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Milk-Vegetable Soups
Milk-Vegetable Soups
Milk-vegetable soups are made from cooked vegetables (chopped or sliced) and milk slightly thickened. The vegetables may be asparagus, peas, beans of various kinds, celery, potatoes, turnips, carrots, spinach, onions, corn, cabbage, or almost any other vegetable. Some of these are good in combination, such as potatoes and onions, potatoes and turnips, turnips and carrots. Thicken the milk with the flour as for white sauce. Add the other ingredients. If the vegetable is starchy, use less flour or
29 minute read
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Shepherd’s Pie
Shepherd’s Pie
Grease a 2-quart baking dish and cover the sides with a thin layer of seasoned mashed potato. Use about 2½ cups potato. Fill the center with about 4½ cups well-seasoned, slightly thickened stew, creamed chicken, or creamed fish. There should be no potatoes in the stew. Cover the top with 1 cup mashed potato and bake in a hot oven (400°F.) until the pie is hot through and slightly browned on top. NOTE: The recipe for Beef Stew on page 13 may be used....
24 minute read
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Fricasseed Chicken with Dumplings
Fricasseed Chicken with Dumplings
Cut chicken into pieces for serving. Roll each piece in flour and brown in hot fat. Browning the chicken before cooking it helps retain and develop the flavor. After the pieces are browned, simmer until tender in enough water to cover. When it is done, take the chicken out and cook dumplings in the gravy. Serve the chicken in the center of a platter with the dumplings around the edge. Pour the gravy over the chicken....
22 minute read
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Dumplings
Dumplings
Sift the flour, baking powder and salt together. Beat the egg well, add the milk, and mix with the dry ingredients. Drop by small spoonfuls into the chicken gravy. Cover tightly and cook for 15 minutes. The top must not be removed while the dumplings are cooking. If the steam escapes, the dumplings will not be light....
16 minute read
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Baked Cheese and Macaroni
Baked Cheese and Macaroni
Cook the macaroni or spaghetti in 2 quarts of boiling salted water until tender. Drain. Make a sauce with the flour, butter, milk, and salt. Grate or cut the cheese into the sauce, reserving a little to grate over the top of the dish. Place the macaroni in a buttered baking dish, in alternate layers with the cheese sauce. Scatter the extra grated cheese over the top with buttered bread crumbs. Bake in a moderate oven (350°F.) until the sauce and macaroni are hot through and the crumbs are brown.
26 minute read
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Smothered Ham with Sweetpotatoes
Smothered Ham with Sweetpotatoes
Brown the ham lightly on both sides and arrange it to cover the bottom of a baking dish. Spread the sliced sweetpotatoes over the ham. Sprinkle with sugar. Add the hot water and fat. Cover the dish and bake slowly at 350°F. (moderate oven) until the ham is tender. Baste the potatoes occasionally with the liquid. Brown the top well....
17 minute read
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Creamed Oysters
Creamed Oysters
Cook the oysters in their liquor until the edges begin to curl. Do not let them cook too long or they will be tough. Strain off the liquor. To about 1 cup of this liquor, add enough milk to make 2½ cups. Melt the butter and add the flour, stirring until blended. Add the liquid. Cook for 5 or 10 minutes to do away with the starchy flavor of the flour. Add the oysters and seasoning and serve at once in patty shells or on toast. If creamed oysters stand, the sauce becomes thin....
27 minute read
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Harvard Beets
Harvard Beets
Wash beets, cook in boiling water until tender, remove the skins, and cut the beets into thin slices or cubes. Mix the sugar and cornstarch. Add the vinegar, and let the sauce boil for 5 minutes, stirring constantly. Just as the sauce is taken from the fire add the butter. Pour sauce over beets. Let them stand on the back of the stove for a few minutes so that the beets may absorb the sweet-sour flavor of the sauce....
22 minute read
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Baked Cucumbers
Baked Cucumbers
Wash cucumbers and cut in half lengthwise. Scoop out as much as possible of the pulp without breaking the skin. Brown the onion in the fat, add other ingredients mixed with the cucumber pulp. Stir constantly, and cook five minutes, or until dry. Place the filling in the cucumber shells and bake until the shells are soft and the mixture is brown on top....
18 minute read
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Browned Parsnips
Browned Parsnips
Scrub parsnips clean, drop into boiling, lightly salted water, and cook for 15 to 30 minutes or until tender. Drain, scrape off the skin, split lengthwise, and pull out the stringy cores. Dip the pieces in flour and fry in fat until golden brown....
12 minute read
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Corn Fritters
Corn Fritters
Mix the flour, baking powder, and salt. Mix the juice from the canned corn or milk, or whatever liquid is used, the egg after it has been beaten slightly, and the canned corn. Stir this liquid mixture gradually into the dry ingredients. Add the melted fat. If the corn is very moist, even after the liquid has been drained from it, more flour may be needed. Fry the corn fritters in deep fat, or if preferred, in a skillet in shallow fat. In either case, drop the mixture by spoonfuls into the fat an
34 minute read
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Scalloped Onions and Peanuts
Scalloped Onions and Peanuts
Cook the skinned onions in boiling water until tender. Drain and slice with a sharp knife. Place the onions in layers in a greased baking dish, cover each layer with the cream sauce and the peanuts, and continue until all ingredients are used. Cover the top with buttered crumbs and bake in a moderate oven (350°F.) until golden brown. Serve from the baking dish....
19 minute read
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Fried Apples and Bacon
Fried Apples and Bacon
Select about six good tart apples. Peel them. Cut them in 1-inch cubes. Fry the bacon in a heavy skillet. As soon as the slices of bacon are crisp, remove and drain them on clean brown paper and keep in a warm place. Leave about one-fourth cup bacon fat in the skillet and fill it with apples. Sprinkle on 3 tablespoons of sugar. Apples fried this way require a little more sugar than ordinary fried apples. Cover the apples. Cook slowly until tender. Then remove the cover and turn apples gently, so
34 minute read
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Scalloped Apples
Scalloped Apples
Pare, core, and slice tart apples, preferably those of a kind that will hold their shape when cooked. Place a layer of the sliced apples in a baking dish, sprinkle with sugar, dot with butter, or pour on a little melted butter. Put in another layer of apples and keep on until the dish is heaping full. Press the apples down and put in as many as possible. Cover the dish and cook the apples slowly for 1 to 1½ hours in a 300°F. (slow) oven. Fifteen minutes before the apples are to be served, remove
42 minute read
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Cabbage and Carrot Salad
Cabbage and Carrot Salad
Use equal parts of grated carrots and finely shredded cabbage. Mix the carrots and cabbage together with salad dressing until well blended. Serve on crisp lettuce....
8 minute read
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Stuffed Celery
Stuffed Celery
Cut the celery into pieces convenient for handling. Fill the hollow of the celery stalks with cream cheese mixed with chopped pimiento, green pepper, and chopped nuts. Serve on the plate with another salad or as a relish....
11 minute read
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Potato Salad
Potato Salad
Cook the potatoes in their jackets in boiling salted water. As soon as the potatoes are tender, but not soft, drain them and remove the skins. When they are cold, cut the potatoes in small uniform cubes. Add the celery, onion, pickle, salt, and salad dressing. Mix together lightly to avoid breaking the potatoes and making them mushy. Chill thoroughly and serve on crisp lettuce leaves....
18 minute read
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Tomato Aspic Salad
Tomato Aspic Salad
Soak the gelatin in a small quantity of water. Boil the tomatoes for 5 minutes and strain through a fine sieve to remove the seeds. Pour the hot tomato juice over the gelatin and stir until it is dissolved. Add the salt, onion juice, and the sugar and chill. When the gelatin mixture is partly set, add the finely shredded vegetables and mix well. Add more salt if needed. Pour into wet custard cups and place in the cold until set. Turn these molds out on crisp lettuce leaves and serve with mayonna
27 minute read
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Boston Brown Bread
Boston Brown Bread
Mix and sift the dry ingredients; add the molasses and the milk. Beat the mixture thoroughly. Pour the batter into a greased tin can or mold until it is about three-fourths full. Cover, and steam for 3½ hours. Remove the cover, and bake the bread in a moderate oven for ½ hour to dry it off. If the bread seems likely to crumble, loop a clean string around the loaf and cut slices by pulling the ends of the string....
23 minute read
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Cheese Straws
Cheese Straws
Cut the flour, salt, cayenne, fat, and one-half of the cheese together with a biscuit cutter until the mass is well blended. Add the water and mix well. Toss on a slightly floured board and roll 2 or 3 times until the dough is smooth. Sprinkle on one half of the remainder of the cheese and roll again. Repeat this until all the cheese is used. Roll the mass out until about ¼ inch thick. Cut in strips ½ inch wide and 6 inches long. Place the strips on a baking sheet and bake until a delicate brown
29 minute read
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Waffles
Waffles
Mix the dry ingredients, add the milk and egg yolks, then the melted fat, and lastly fold in the beaten whites of eggs. Have the waffle iron hot enough to brown the waffle quickly and well greased unless it is the electrically heated aluminum kind. In that case, add an extra tablespoon of melted shortening to the batter....
16 minute read
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Chocolate Souffle
Chocolate Souffle
Mix the flour and butter, add the milk, and stir over heat until thickened. Melt the chocolate over steam, and add to the cream sauce, with the salt, bread crumbs, sugar, vanilla, and well beaten egg yolks. Beat well. Fold in the well beaten whites of the eggs. Pour into a greased 1½ quart pudding dish and bake in a slow oven (325°F.) for 1 hour, or until well set in the middle. Serve hot with the hard sauce ( page 9 )....
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Hard Sauce
Hard Sauce
Cream together the butter and sugar, add the vanilla and nutmeg. The secret of creamy hard sauce lies in long beating. Chill before serving....
7 minute read
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Rocks
Rocks
Cream the butter and sugar and add the eggs. Sift the dry ingredients, reserving some flour to roll the raisins and nuts. Mix all together. Place by teaspoonfuls on a greased pan and bake in a hot oven (375°F.)....
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Baked Caramel Custard
Baked Caramel Custard
Heat the milk slightly with the sugar, salt, and caramel sirup. Be sure the caramel sirup is entirely dissolved before this mixture is poured into the lightly beaten eggs. Add the vanilla. Pour the mixture into custard cups, and add a small piece of butter to each. Bake in a pan surrounded by water in a slow oven (325°F.). Test by placing the point of a knife in the center of the custard and if it comes out clean remove the cups of custard at once from the hot water. The custards may be served e
45 minute read
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Apple Dumplings
Apple Dumplings
Roll the pastry in a thin sheet and cut it in rounds. Place a whole, cored apple in center of each round of pastry. Sprinkle sugar over the apple, dot with butter, and bring the edges of the pastry together over the apple. Bake in muffin pans, in a moderate oven (350°F.) until apple is tender, about 1 hour. Serve hot with hard sauce ( page 9 )....
19 minute read
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Sour Cream Pie
Sour Cream Pie
Beat the eggs. Mix the spices with the sugar, and add to the eggs with the raisins, cream, salt, and vinegar. Beat well. Pour the mixture into a deep, pastry-lined pie pan. Moisten the outer rim of the pastry, and press the top crust over the lower one to hold in the custard. Bake in a moderate oven (350°F.) until golden brown....
18 minute read
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Date Pudding
Date Pudding
Mix the butter and sugar and add the beaten eggs and milk. Sift the dry ingredients and add them to the liquid mixture, reserving enough flour to coat the dates and nuts. Add them and the vanilla. Bake in a shallow greased pan in a very slow oven (250°F.) for 1 hour 45 minutes, until set in the center. Cut in squares and serve with whipped cream....
19 minute read
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Pumpkin Pie
Pumpkin Pie
Put all the ingredients, except the eggs and the butter, in the double boiler. Bring to the scalding point. Beat eggs well; stir a small amount of hot mixture into the eggs; stir egg mixture into the remaining hot mixture. Stir until it starts to thicken. Add the butter. Line a pie pan with pastry and bake until light brown. Pour the hot filling into a baked crust. Bake the pie in a moderately hot oven (400°F.) until the filling sets....
23 minute read
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Applesauce Cake
Applesauce Cake
Cream the sugar and fat, add the applesauce and the soda which has been dissolved in the water. Mix and sift the dry ingredients and add them, with the floured raisins, to the first mixture. Beat well, pour into a greased pan, and bake in a moderate oven (350°F.) for about 35 minutes....
17 minute read
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Baked soybeans
Baked soybeans
6 servings, about ⅔ cup each Boil beans for 2 minutes in water. Let stand 1 hour. Add salt. Cook 2 to 3 hours or until tender. Drain; save liquid. Preheat oven to 325°F. (slow). Place cooked soybeans in a beanpot or 2-quart baking dish. Mix remaining ingredients and stir into soybeans. Cover and bake 3 hours. Remove cover during last hour of baking to reduce liquid and brown the top....
19 minute read
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Meat loaf
Meat loaf
6 servings 1 slice each, about 1¼ inches thick Preheat oven to 350°F. (moderate). Mix all ingredients thoroughly. Press into a 9- by 5- by 3-inch loaf pan. Bake 1½ hours. Remove from oven; drain off excess fat....
10 minute read
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Beef shish kebabs
Beef shish kebabs
6 servings The day before: Cut meat into cubes. Place in bowl. Mix oil, lemon juice, wine, garlic powder, thyme, and salt. Pour oil mixture over meat. Let stand in refrigerator for 24 hours. The day of serving: Drain meat; save liquid. Cook green pepper pieces in 1 cup boiling water for 5 minutes or until almost tender. Drain. Pour 2 cups boiling water over mushrooms. Cover. Let stand 5 minutes. Drain. Alternate meat cubes, onions, mushrooms, and green pepper pieces on skewers. Mix tomato sauce,
33 minute read
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Brunswick stew
Brunswick stew
6 servings, 1½ cups each Simmer chicken in salted water until tender. Drain, save broth. Separate the meat from the skin and bones and cut meat into pieces as desired. Skim fat from broth. The fat can be skimmed more easily if the broth is chilled enough to solidify the fat. Add potatoes to broth and simmer 5 minutes. Add lima beans, tomatoes, and onions. Simmer 7 minutes. Add chicken, corn, and seasonings. Cook 3 minutes longer. Mix ¼ cup water with flour until smooth. Add to stew and heat just
26 minute read
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Eggs benedict
Eggs benedict
6 servings Fry bacon in fat in frypan. Keep warm. Spread English muffin halves with butter or margarine. Toast under broiler. Break eggs into saucer, one at a time. Slip each egg gently into boiling salted water. Water should cover eggs. Reheat to simmering. Simmer, covered, until eggs are of desired doneness, about 3 minutes for medium. Top each muffin half with slice of bacon; then with poached egg. Serve with mock hollandaise sauce over top of egg....
20 minute read
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Beef stew
Beef stew
6 servings, 1½ cups each Brown meat on all sides in fat in a large, heavy saucepan. Add 3 cups water and bay leaf. Cover tightly. Simmer about 2 hours or until meat is tender. Add vegetables and seasonings and continue cooking, covered, about 25 minutes or until vegetables are tender. Remove bay leaf. Stir flour into ⅓ cup water until smooth. Stir flour mixture gently into stew; continue stirring only as needed to prevent sticking until stew thickens....
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Curried pork chops
Curried pork chops
6 servings, 1 chop each Preheat oven to 350°F. (moderate). Coat chops with ¼ cup flour. Brown chops on both sides in fat. Place chops in baking pan. Cover chops with mushrooms. Cook onion in butter or margarine until tender. Stir in 2 tablespoons flour, salt, and curry powder. Gradually stir in milk. Cook, stirring constantly, until thickened. Pour milk mixture over chops. Cover pan. Bake 1 hour or until chops are tender....
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Lasagna
Lasagna
9 servings, 1 cup each Crumble ground beef into large frypan. Cook over moderate heat, stirring as needed, until beef is lightly browned. Add garlic and onion; cook until onion becomes tender. Stir in seasonings, tomato paste, tomato sauce, and water. Cook lasagna noodles until tender, using directions on package. Mix egg with Ricotta cheese. In a 7- by 12- by 2-inch baking dish, spread layers of one-fourth of tomato-meat sauce, then three noodles, and another one-fourth of tomato-meat sauce. To
40 minute read
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Moussaka (lamb and eggplant casserole)
Moussaka (lamb and eggplant casserole)
6 servings, 1 cup each Sprinkle eggplant slices with ½ teaspoon salt. Let stand 1 hour. Preheat oven to 375°F. (moderate). Grease 3-quart casserole. Dry eggplant with paper towel. Coat with half of the flour. Brown lightly in fat. Cook onion and lamb until lamb is lightly browned. Drain off excess fat. Mix wine, tomato sauce, parsley, thyme, pepper, and 1 teaspoon salt. Pour over meat mixture. Cook over low heat for 15 minutes. Sprinkle half of the breadcrumbs in bottom of casserole. Arrange egg
33 minute read
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Braised beef and vegetables
Braised beef and vegetables
6 servings, about 3½ ounces meat and 1 cup vegetable each Preheat oven to 350°F. (moderate). Cut meat into six serving pieces. Mix flour and seasonings; coat meat with mixture. Heat fat in large frypan. Brown meat on both sides, turning once. Place browned meat in large baking pan. Add water, onions, carrots, and celery. Cover and bake 1 hour. Add potatoes, cover, and bake 45 minutes longer or until vegetables are tender. Remove meat and vegetables from liquid before serving. Make gravy with liq
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Sauerbraten
Sauerbraten
12 servings, 3 ounces each Two days before: Mix onions, lemon juice, vinegar, sugar, cloves, bay leaves, pepper, and salt. Place roast in bowl. Pour onion mixture over roast. Let stand in refrigerator for 48 hours. Turn roast over in bowl halfway through standing period. The day of serving: Remove roast from onion mixture; drain. Brown meat in fat in heavy pan. Add onion mixture. Simmer until tender, about 2½ hours. Remove meat; strain cooking liquid. Heat cooking liquid and water to boiling. Mi
27 minute read
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Quiche Lorraine
Quiche Lorraine
6 servings Preheat oven to 375°F. (moderate). Cut bacon into pieces and fry until brown and very crisp. Drain well. Crumble bacon into pastry shell. Sprinkle cheese over the bacon. Mix seasonings and sprinkle over cheese. Beat eggs and half-and-half together. Pour over cheese and bacon. Bake 45 minutes or until lightly browned and a knife inserted into the center comes out clean....
16 minute read
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Hamburger Parmesan
Hamburger Parmesan
6 servings, 1 patty each Preheat oven to 400°F. (hot). Gently mix ground beef with salt and pepper. Shape into six patties about ½ inch thick. Coat each patty with flour; dip into eggs. Coat with breadcrumbs. Brown patties in fat. Arrange patties in single layer in baking pan, about 13 by 9 by 2 inches. Top each patty with a slice of Mozzarella cheese. Place mushroom pieces on top of cheese-covered patties. Top with spaghetti sauce. Sprinkle with Parmesan cheese. Bake 25 minutes or until sauce i
24 minute read
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Corn pudding
Corn pudding
6 servings, about ⅔ cup each Preheat oven to 325°F. (slow). Grease 1½-quart casserole. Cook corn according to package directions. Drain. Scald milk. Mix remaining ingredients together. Slowly add hot milk to egg mixture. Add corn. Pour into casserole. Bake 30 minutes or until set. NOTE: Instead of frozen corn, use two 17-ounce cans whole-kernel corn, heated until boiling and drained....
16 minute read
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Cabbage cooked in milk
Cabbage cooked in milk
6 servings, ½ cup each Add cabbage to milk and simmer for 2 minutes. Mix the flour and fat and add a little of the hot milk. Stir into cabbage and cook for 3 or 4 minutes until thickened, stirring constantly. Season with salt and pepper....
13 minute read
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Eggplant-tomato casserole
Eggplant-tomato casserole
6 servings, ¾ cup each Preheat oven to 350°F. (moderate). Cook onion and eggplant in fat until golden brown. Add tomatoes, salt, and pepper. Mix thoroughly. Pour into casserole and top with crumbs. Bake 30 minutes....
10 minute read
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Mock hollandaise sauce
Mock hollandaise sauce
6 servings, 2 tablespoons each Beat cream cheese and egg together until smooth. Add lemon juice, milk, and salt. Mix well. Cook over low heat, stirring constantly, until sauce is thick and fluffy....
9 minute read
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Jellied vegetable salad
Jellied vegetable salad
6 servings, ½ cup each Mix flavored and unflavored gelatin. Dissolve in boiling water. Add cold water, onion, and salt. Chill in refrigerator until mixture begins to thicken. Gently stir in green pepper, carrots, celery, and radishes. Pour into a 1-quart mold or six individual molds. Chill until set. Unmold on salad greens....
14 minute read
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Luncheon chef’s salad
Luncheon chef’s salad
6 servings, about 3 cups each without dressing Wash and drain lettuce. Reserve outer leaves; tear remaining lettuce into bite-size pieces. Toss lettuce pieces lightly with radishes and onions. Line individual salad bowls with lettuce leaves. For each salad use 2 cups lettuce mixture and top with four tomato wedges, ⅓ cup ham, and ¼ cup cheese. Top with croutons. Serve with salad dressing of your choice....
17 minute read
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Jellied citrus-avocado salad
Jellied citrus-avocado salad
6 servings, ¾ cup each Dissolve gelatin in boiling water. Add grapefruit juice and salt. Chill until mixture begins to thicken; add fruits. Pour into individual molds. Chill until set. Unmold on salad greens....
9 minute read
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White bread
White bread
2 loaves, 18 slices each Mix 2 cups of flour with sugar, salt, and yeast. Heat milk and ¼ cup shortening together until very warm (120°F. to 130°F.). Shortening does not need to melt. Gradually stir milk mixture into flour mixture. Add 1 more cup flour. Beat 2 minutes at high speed on electric mixer. Mix in enough of the remaining flour to make a soft dough that leaves the side of the bowl. Knead on a lightly floured surface until dough is smooth and elastic, about 10 minutes. Cover with plastic
46 minute read
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Squash bread
Squash bread
1 loaf, 18 slices Preheat oven to 350°F. (moderate). Grease a 9- by 5- by 3-inch loaf pan. Mix dry ingredients, except sugar, thoroughly. Beat eggs until frothy. Add sugar, oil, and vanilla. Beat until lemon colored, about 3 minutes. Stir in squash. Add dry ingredients. Mix just until dry ingredients are moistened. Pour into loaf pan. Bake 40 minutes or until toothpick inserted in center of loaf comes out clean. Cool on rack. Remove from pan after 10 minutes....
21 minute read
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Muffins
Muffins
12 medium-size muffins Preheat oven to 400°F. (hot). Grease muffin tins. Mix flour, baking powder, sugar, and salt thoroughly. Mix egg and milk; add fat. Pour milk mixture into flour mixture. Stir until dry ingredients are barely moistened. Do not overmix. Batter will be lumpy. Fill muffin tins half full of batter. Bake 20 to 25 minutes until lightly browned....
15 minute read
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Cornbread
Cornbread
6 servings, 4 by 2½ inches each Preheat oven to 400°F. (hot). Grease an 8- by 8- by 2-inch baking pan. Mix dry ingredients thoroughly. Mix milk and egg; stir in fat. Add liquid to dry ingredients; stir only enough to mix. Pour batter into pan. Bake 20 to 25 minutes, or until lightly browned....
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Banana bread
Banana bread
1 loaf, 18 slices Preheat oven to 350°F. (moderate). Grease 9- by 5- by 3-inch loaf pan. Mix flour, baking powder, and salt thoroughly. Mix sugar, fat, and eggs together until light and fluffy. Stir in bananas. Add dry ingredients and stir just until smooth. Pour into pan. Bake until firmly set when lightly touched in center, 50 to 60 minutes. (Bread may crack across top.) Cool on rack. Remove from pan after 10 minutes....
20 minute read
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Sour cream cookies
Sour cream cookies
4 dozen cookies Preheat oven to 375°F. (moderate). Grease baking sheets. Beat fat and sugar together until creamy. Beat in eggs and vanilla. Stir flour, salt, baking soda, and nutmeg together. Mix flour mixture, sour cream, and nuts with fat mixture. Drop dough from a teaspoon onto baking sheets; space cookies about 2 inches apart. Bake 10 to 12 minutes, or until lightly browned around the edges....
18 minute read
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Baked pastry shell
Baked pastry shell
8- or 9-inch pastry shell, 6 to 8 servings Preheat oven to 450°F. (very hot). Mix flour and salt thoroughly. Mix in fat only until mixture is crumbly. A pastry blender, two table knives, or a fork may be used for mixing. Add a little water at a time while mixing lightly. Dough should be just moist enough to cling together when pressed. For easier handling, cover dough tightly and let stand a few minutes. Shape dough into a ball. Roll out on a lightly floured surface until the dough is at least a
1 minute read
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Apple pie
Apple pie
9-inch pie, 6 to 8 servings Preheat oven to 400°F. (hot). Prepare pastry. Mix dry ingredients lightly with apples in a bowl. Put filling into pastry-lined 9-inch pan. Top with second crust. Fold edges of pastry under and press together firmly to seal. Bake 50 to 60 minutes or until filling is bubbly and crust is lightly browned....
15 minute read
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Apple turnovers
Apple turnovers
6 turnovers Mix flour and salt thoroughly. Mix in shortening only until mixture is crumbly. A pastry blender, two table knives, or a fork may be used for mixing. Add water, a little at a time, mixing lightly. Dough should be just moist enough to cling together when pressed. Shape dough into a ball. Roll out on a lightly floured surface until dough is about 12 by 12 inches. Dot with butter or margarine. Fold pastry so that two sides meet in center. Press folded pastry with fingers. Fold ends to c
51 minute read
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Gingerbread
Gingerbread
9 servings Preheat oven to 350°F. (moderate). Grease an 8- by 8- by 2-inch baking pan. Beat shortening and sugar until creamy. Add egg and molasses; beat well. Mix dry ingredients thoroughly. Add to molasses mixture alternately with boiling water. Beat after each addition. Pour batter into pan. Bake 35 to 40 minutes. Serve warm....
14 minute read
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Cheesecake
Cheesecake
9-inch cake, 12 servings Mix crumbs, melted fat, sugar, and cinnamon. Line bottom of 9-inch spring-form pan with ¾ cup crumbs, saving remaining crumbs for top. Preheat oven to 325°F. (slow). Beat cheese until soft. Mix in sugar, flour, and salt. Stir in lemon rind and juice. Add yolks one at a time, beating after each addition. Add sour cream and vanilla. Mix well. Beat egg whites until stiff. Fold egg whites into cheese mixture. Pour mixture into pan. Cover with remaining crumbs. Bake 1 hour or
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Sponge cake roll
Sponge cake roll
8 servings Preheat oven to 375°F. (moderate). Line a 15- by 10- by 1-inch pan with foil or heavy paper; grease. Mix flour, baking powder, and salt thoroughly. Beat eggs about 5 minutes until thick and lemon colored and heavy peaks cling to lifted beater. Beat in sugar 1 tablespoon at a time. Slowly mix in the water and vanilla. Gently mix or fold in dry ingredients only until batter is smooth. Pour into pan. Bake 12 to 15 minutes, just until center is firm when lightly touched. Place a sheet of
52 minute read
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Yellow chiffon cake
Yellow chiffon cake
10-inch cake, 15 servings Preheat oven to 350°F. (moderate). Place oil, unbeaten egg yolks, water, and vanilla in mixing bowl, and mix well. Mix dry ingredients thoroughly and add to liquid mixture. Beat until smooth. Pour egg whites into large mixing bowl. Add cream of tartar. Beat until very stiff peaks are formed. Fold egg yolk mixture gently into egg white mixture. Pour batter immediately into an ungreased 10-inch tube pan. Bake about 1¼ hours, or until top is springy to touch. Invert cake i
28 minute read
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