the post and courier cookbook (1966)

8/15/2019 The Post and Courier Cookbook (1966)

1/222

I......

THE

POST COURIER

COOKBOOK

Edited

by

Charlotte Walker

Illustrated

by

Laura Swan

Charleston South Carolina

1966

I


2/222

cc Evening Post Publishing Company 1966

-

II


3/222

ACK \OWLEDG \IE \T

he editor \\·ishes to thank those food specialists in in-

dustry and government rhose contributions have made

this cookbook possible.

Proceeds will go to the Sertoma Club of Charles-

ton for the Charleston Crippled Children Society.

III


4/222

CONTENTS

FOREWORD

Page

Mrs. Mark Wayne Clark ________________________VII

EXTRA, EXTRA

Preface by the Food Editor _____________________VI

BREAD

The new technique---------------------------- 1

CAKES

Mostly loved-and-lost recipes ____________________ 79

CHICKEN

The budget-balanced of the 'S\ F~i ::------------- 29

CHILDREN

Younger set party food --------------- -::--- ------157

COOKIES

Reader-approved ______________________________35

FRUIT CAKES

Some traditional, some time-~?ving --------- - ---- 99


5/222

GETTING THE l\IOST FOR YOGR MONEY

Mercenary l\fary'~ Cents-Savers _________________ 49

MISCELLANEOUS DESSERTS

The meal's sweet finale ________________________109

MIXES

Basic; ready for trimming ______________________ 17

PARTY FARE

Fripperies and freezables _______________________189

PIES

. in response to your request. . . __________121

SANDWICHES

Sustaining or simply social _____________________181

SAUCES

Where gourmet food begins ____________________ 169

VEGETABLES

Many splendored things _________________________ 65

V


6/222


7/222

oreword

When my husband General Clark retired from The

Citadel the Military College of South Carolina after

nearly eleven years as its President we had developed

a deep admiration for the people of South Carolina and

their way of life.

We thoroughly enjoyed the hospitality of our Charles-

ton friends and saw first hand their respect for true

Democracy for the American ideals they held so dear.

It is for these reasons we have made our permanent

home in this city. We found their traditional manner

of preparing food an intriguing part of their glorious

history.

I recall with great embarrassment my experience in

a local fish market. We had so enjoyed our first She-

Crab Soup and were eager to make our own. The

market was crowded with people so when I placed my

order for only the FEMALE crabs to be selected for

VII


8/222

making She-Crab Soup I couldn t understand why ev

eryone was doubling over with laughter. The gentleman

kindly explained but that didn t lessen the redness in

my face. (See recipe for She-Crab Soup.)

Gourmet food, the receipts passed down for centuries,

served in these old historic homes, seems to taste more

delectable with each passing year.

I was pleased and honored when asked by our two

splendid newspapers, The News and Courier and

Charleston Evening Post, to write this foreword for a

worthy project. The proceeds go to charity. The for

tunate individuals who read and use these receipts are

also benefited.

Charleston, S. C., 1966.

(Editors Note: The foregoing

was written shortly before Mrs.

Clark s death.)

RENIE CLARK

(Mrs. Mark Wayne Clark)

VIII


9/222

1

BRE D

he new technique


10/222

2

THE POST COURIER COOKBOOK~

BREAD Page

Basic White Bread _________________________________

Cheese Bacon Clover Leaf Rolls ____________________8

Cinnamon Raisin Wheat Germ Bread ___________ 6

Freezing _______________ 4

Golden Gate Snack Bread ________________________

5

Koeksisters _____________________________________

Onion Sandwich Buns __________ · ____ 6

Orange Raisin Bread ____________________________10

Sour Dough French Bread _____. ·· ______13

Sour Dough Starter ______________________________

4

Swedish Rye 9

Wheat Germ Cinnamon Spiral ____

_______________


11/222

3.

The CoolRise technique is the most interesting de

velopment in baking since the introduction of active

dry yeast.

In forty-five minutes - with twenty minutes out for

coffee while you read your favorite newspaper-you

can prepare bread or rolls, or both, then go

@ff to

the movies or the hairdresser s without a worry.

All the wearisome watching and waiting has been

eliminated. You don t have to look for a warm, draft

free place to let the dough rise. Instead, your re

frigerator takes over with controlled rising.

The loaves must be refrigerated for two hours-but,


12/222

4

THE POST COURIERCOOKBOOK

you can leave them there for twenty-four hours with

out any concern . This flexibility means that we can

adjust our bread-baking to fit our schedules, rather

than planning the day s activities around the bread.

The method can be adapted to whole wheat, rye or

graham flour , and to the addition of other ingredients

like cheese , nuts or fruit.

But you must have a balanced formula .

It

won t work

with just any recipe.

You must use the size pans called for in the recipe.

reezing

Most of the recipes that follow are for two loaves

of bread, or the equivalent in rolls. All can be frozen

successfully.

Another method, is to freeze half the dough instead

of placing it in a pan to rise. Weeks, or months later,

you can thaw the dough, allow it to rise and bake it.

Or you can incorporate a new flavor-cheese, benne

seeds or a relish of some kind for rolls.

To Summarize: bread-baking no longer is an all

day project. Evidence of the undertaking is visible in

your kitchen for a maximum of forty-five minutes

and for twenty minutes of that time there s no rea

son for you to remain in the kitchen. At the end of

forty-five minutes the dough is in the pans in which

it is to be baked, and tucked away in the refrigerator

just waiting for your convenience.


13/222

THE POST-COCRIER COOKBOOK

asic White read

51 ~ o 6

1

2 cups flour

2

packages yeast

1

/~

cup \\'arm \\·ater

1105-115

degrees )

1

cups \rarm milk ,

105-115

degrees)

2 tablespoons sugar

1 tablespoon salt

3

tablespoons butter or other shortening

Cooking oil

l\leasure flour.

Sprinkle or crumble yeast into water in a large,

\rnrm bO\rl. Stir until dissolved . Add milk, sugar, salt

and butter.

Add two cups of flour and beat with rotary beater.

Then add 1 cup of flour and beat with spoon vigorously

for 150 strokes.

Mix in remaining flour gradually , adding enough to

make a soft dough that leaves the sides of bowl.

Turn out onto floured board. Shape dough into a

ball and then knead until smooth and springy, about

5

to

10

minutes.

Cover with plastic wrap and then a towel.

Let rest 20 minutes.

Punch dough down and divide in half. Roll each half

to uniform thickness and shape into

8-

by 12-inch rec

t.angle.

Break down all gas bubbles . Beginning with upper

8-inch end, roll toward you. Seal with thumbs or heel

of hand. Seal ends and fold under. Do not tear dough.

Place loaves seam side down in center of greased

8 -by 41/z-by 2 -inch loaf pans. Brush tops with cook

ing oil.

Cover tops loosely with oiled wax paper and then

plastic wrap.

Refrigerate 2 to 24 hours.

Remove from refrigerator and uncover.

Let stand at room temperature for

10

minutes.

Prick any gas bubbles with oiled toothpicks.

Bake in a 400-degree oven for 30 to 40 minutes.

Remove from pans immediately. Brush with bulter.

Cool.

Makes two loaves.


14/222

6

THE POST-COURIER OOKBOOK


15/222

THE POST-COURIER COOKBOOK 9

Swedish ye

3 to 3

1

/ 2 cups white flour

212

cups rye flour

1

/ 2

cup warm water

2 packages yeast

11/z cups warm milk

1 tablespoon sugar

1 tablespoon salt

cup molasses

2 tablespoons butter or other shortening

2 tablespoons grated orange peel

Cooking oil

Spoon or pour flours into dry measuring cup. Leve]

off and pour measured flour onto wax paper; keep

flours separate .

Measure warm water into large warm bowl. Sprinkle

or crumble in yeast; stir until dissolved. Add warm

milk, sugar, salt, molasses and butter .

Add 2 cups white flour. Beat with a rotary beater

until smooth about 1 minute).

Add 1 cup rye flour. Beat vigorously with a wood

en spoon until smooth about 150 strokes).

Stir in remaining rye flour and orange peel.

Add enough additional white flour to make a

soft

dough.

Turn out onto lightly floured board and knead until

smooth and elastic, about 8-10 minutes. Cover with plas

tic wrap; then a towel; let rest on board for 20 min

utes.

Divide dough in half. Shape each half into a round

loaf. Flatten slightly. Place in greased 8-inch pie pans

or on a greased baking sheet. Brush loaves with oil.

Cover pans or baking sheets loosely with wax paper

brushed with oil; then top with plastic wrap. Re

frigerate 2 to 24 hours.

When ready to bake, remove from refrigerator. Care

fully uncover the dough; let stand for 10 minutes at

room temperature.

Using a greased wooden pick or metal skewer,

puncture any gas bubbles which may have formed on

the dough.

Bake at 375 degrees for about 35 minutes, or until

done. If desired, brush with melted margarine.

Makes 2 loaves.


16/222

10


Orange Raisin read

51h to

6~2

cups flour

1

h cup warm water

2 packages yeast

1 cups warm milk

2 tablespoons sugar

1 tablespoon salt


2 cups raisins

1 tablespoon grated orange peel

Cooking oil

Spoon or pour flour into dry measuring cup. Level

off and pour measured flour onto wax paper .


in yeast; stir until dissolved. Add warm milk, sugar,

salt and butter.

Stir in 2 cups flour. Beat with rotary beater until

smooth (about 1 minute).

Add 1 cup flour. Beat vigorously with a wooden spoon

until smooth ( about 150 strokes).

Stir in raisins and grated orange peel.

Add enough additional flour to make a soft dough.


smooth and elastic, about 5-10 minutes.

Cover with plastic wrap, then a towel; let rest on

board for 20 minutes.

Punch down; divide dough in half.

With a rolling pin, roll each portion into an 8 x 12~

inch rectangle.

Beginning with upper 8-inch edge, roll dough towards

you. Seal with thumbs or heel of hand after each

complete turn. Seal final seam and edges well.

Place in greased 8 by 4 by 25/s-inch loaf pans.

Brush with cooking oil.

Cover pans loosely with oiled wax paper, then with

plastic wrap.

Refrigerate 2 to 24 hours.


fully uncover dough; let stand for 10 minutes at room

temperature. Using a greased wooden pick or metal

skewer puncture any surface bubbles which may have

formed on the dough.

Bake at 400 degrees for 30-40 minutes, or until done.


17/222

THE POST-COURIER COOKBOOK

Wheat Germ innllmon Spiral

4 -5 cups flour

2 packages yeast

1/z cup warm water

1 cups warm milk

2 tablespoons sugar

1 tablespoon salt

1 4cup butter or shortening

1/z

cup wheat germ

1 4cup granulated sugar

1 tablespoon cinnamon

Cooking oil

Measure flour onto wax paper.

11

Sprinkle yeast into 1/z cup warm water in large,

warm bowl. Stir until dissolved.

Add warm milk, sugar, salt and butter.

Stir in 2 cups flour. Beat mixture with rotary beater

until smooth (about 1 minute).

Add wheat germ and 1 cup more flour. Beat vig

orously with wooden spoon until smooth ( about 150

strokes).

Scrape sides of bowl occasionally.

Stir in remaining flour gradually. Use enough flour

to make a soft dough which leaves sides of bowl, adding

more if necessary.

Turn out onto floured board. Round up into a ball.

Knead 5-10 minutes or until dough is smooth, elastic

and no longer sticky. Cover with plastic wrap, then a

towel.

Let rest for 20 minutes on board.

Punch down.

Divide dough into 2 equal portions.

Roll each portion into an 8x16-inch rectangle.

Combine sugar and cinnamon thoroughly. Sprinkle

each rectangle with half of the sugar-cinnamon mix

ture.

Roll up into loaves beginning with 8-inch edge. Roll

tightly. Seal final seam and edges well. Place in

greased 8 x 4 x 25/s-inch bread pans.

Brush surface of dough with oil. Cover pan loosely


18/222


19/222


Sour Dough French Bre


20/222

14


Sour Dough Starter

6 potatoes

2 quarts boiling water

1

/ 3 cup sugar

3 tab1espoons salt

1

cup lukewarm water

1 package yeast

Be sure you cook the potatoes in boiling water un-

til

they are very tender.

Drain and save the water.

Set the potatoes aside to be mashed.

Dissolve the yeast in lukewarm water. Mash po

tatoes; add them to remaining ingredients including

the potato water. Stir until creamy and place in large

bowl or crock. Cover and place in warm spot to fer

ment for about 48 hours. Then store in a cold place

in jars and use as needed.

-


21/222


Golden Gate

Siwek

read

2 packages yeast

1 cup warm water

4 to 41/2 cups flour

1 cup 8-ounce jar) pasteurized process cheese

spread

2 tablespoons sugar

2 tablespoons soft butter

1 teaspoon salt

Buttery Onion Filling

15

Soften yeast in warm water in large mixer bowl.

Add 2 cups flour, cheese spread, sugar, butter and

salt. Beat 2 minutes at medium speed of mixer. Grad

ually add remaining flour; mix thoroughly. Cover; let

rise in warm place until light and doubled in size, about

30 minutes. Meanwhile, prepare filling.)

Roll out dough, half at a time, on floured surface to

a 16 x 11-inch rectangle . Spread each with half of filling.

Starting with 16-inch side, roll up, jelly-roll fashion.

Seal edges and ends. Place diagonally, seam-side down,

on greased cookie sheets. Using knife or scissors, make

a lengthwise cut down center, halfway through loaf.

Cover; let rise in warm place until light, about 45 min

utes. Bake at 350 degrees for 30 to 35 minutes.

uttery Onion Filling

Combine 112cup soft butter with 1 package onion

soup mix; blend well.


22/222

16


Cimwmon Raisin Fheat Germ Bread

5 -6 cups unsifted flour

2 packages yeast

1 cup warm water

1 cup warm milk

112cup sugar

2112easpoons salt

2 teaspoons cinnamon

2 tablespoons shortening

1 cup wheat germ

2 eggs

1 cup seedless raisins

Measure flour onto wax paper.

Dissolve yeast in warm water . Stir .

Combine warm milk, sugar , salt, cinnamon and

shortening in large mixing bowl. Stir to dissolve.

Beat in yeast mixture, wheat germ, eggs and 2 cups

flour with rotary beater until smooth.

Stir in raisins.

Add 3112 o 4 cups remaining flour gradually. If nec

essary , use enough more flour to make a soft dough•

which leaves sides of bowl. Turn out onto lightly

floured board. Knead 5-10 minutes or until dough is

smooth, elastic and no longer sticky.

Place in lightly greased bowl. Grease top of dough.

Cover with wax paper . Let rise in warm place (80-85

degrees) until doubled (1-1112 ours). Punch down.

Divide dough into 2 equal portions. Shape into 2

round loaves or 2 regular loaves as desired.

Place round loaves on greased baking sheet or in 2

greased 8-inch pie pans. Place regular loaves in greased

81l2x4112x2S/s-inchread pans. Let rise in warm place

until doubled (1-1112 ours).

Bake at 375 degrees for 3-0i-35minutes or until done.

Remove from pans immediately. Cool on racks.

Decorate with powdered sugar icing and candied

cherries or raisins.


23/222

Basic ready for trimming

17


24/222

18


MIXES

Page

Bacon Waffles ___________________________________ 24

Butterscotch Pecan Rolls _________________________20

Chocolate Brownies _______________________________23

Chocolate-Fleck Nut Bread _________________________0

Corn Bread ________________________________________5

Cranberry Muffins ________________________________ 1

Crisp Waffles ______________________________________

4

E-Z

Pancakes _____________________________________ 6

Frank Pancakes __________________________________6

Fruit Shortcake __________________________________2

Ginger Cookies ____________________________________5

Jelly Muffins __ __________________________________ 1

Lowcountry Cake Blend _________________________ 19

Luncheon Waffles _________________________________ 24

l

Lattice-Top Pie Technique ----------------------- ·28

Make-Your-Own Mix ______________________________2

Marmalade Muffins _____________________________21

Nut Waffles _______________________________________4

Pastry Mix ______________________________________7

Pastry Shell Baked ____. ------------------------· 28

Unbaked ________________________________________7

Spice Cupcakes ________________ _________________6

Sunday Brunch Muffins ______________________ ____21

Tiny Hot Beef Biscuits ___________________________3


25/222

THE POST-COURIER COOKB00ff

oeksisters

1 cup milk

1-3 cup dark brown sugar , firml y packed

1 teaspoon salt

1/2 cup butter

cup warm water

1 package yeast

2 eggs

2 teaspoons grated orange peel

1 teaspoon nutmeg

4 cups flour

Peanut oil

1 cups sugar

teaspoon cinnamon

1 cup boiling water

7

Scald milk; stir in brown sugar, salt and butter. Cool

to lukewarm.


or crumble in yeast; stir until dissolved. Add luke

warm milk mixture, eggs, grated orange peel, and

nutmeg ; mix 4ntil well blended . Stir in flour. Cover

tightly.

Refrigerate 2 hours or overnight. (Dough may be

kept in refrigerator up to 4 days.)

Divide dough in half.

On well floured board roll one half the dough to a

rectangle , 14 x 6 inches. Cut into nine 1112-inch trips.

Cut these in

half

making 18 strips, 3 x 1112-inches.

Divttle each strip in thirds by cutting to within -inch

of one end. Braid; seal ends well. Repeat with remain

ing half of dough .

Fry in deep hot peanut oil (375 degrees) until golden

brown on each side. Drain well.

Combine cups sugar and cinnamon. Stir in boil

ing water. Cook over medium heat until mixture comes

to a full boil. Dip Koeksisters in syrup. Serve cold.

Makes about 3 dozen.


26/222

8


Cheese Bacon Clover Leaf Rolls

51/zto 61/zcups flour

2 packages y.east

1

/ 2 cup warm water

1 cups warm milk

2 tablespoons sugar

1 tablespoon salt


1/zcup grated sharp Cheddar cheese

1-3 cup (6 slices) bacon, fried crisp and crumbled

1/zcup minced onion

Cooking oil

Spoon or pour flour into dry measuring cup. Level

off and pour measured flour onto wax paper.


or crumble in yeast; stir until dissolved.

Add warm milk, sugar, salt and butter .

Stir in 2 cups flour. Beat with rotary beater until

smooth (about 1 minute).

Add 1 cup flour. Beat vigorously with a wooden

spoon until smooth ( about 150 strokes).

Stir in cheese, bacon and onion.

Add enough additional flour to make a soft dough.


smooth and elastic, about 5-10 minutes . Cover with

plastic wrap, then a towel. Let rest on board for 20

minutes.

Punch down; divide dough into 3 equal portions .

Shape each portion into 30 smooth round balls.

Place 3 balls each in greased muffin cup.

Brush with oil.

Cover pans loosely with plastic wrap .

Refrigerate 2 to 24 hours .


fully uncover dough; let stand at room temperature

for 10 minutes . Bake at 425 degrees for 15-20 minutes

or until done. Remove from pans immediately.

Brush tops with butter, if desired.

Makes 2112 ozen cloverleaf rolls.


27/222

19

There are many fine cake mixes on the market and

one of the reasons for their success is the low incidence

of baking disasters when they are used.

Despite the availability of mixes, though, a woman

still likes to bake in the old way in order to satisfy her

own creative instinct. Also, the woman who works and

who enjoys cooking , often finds it a relaxing change of

pace from office routine :

However, when one has only a limited amount of time,

it is helpful to ha ve some of the materials already

mixed and waiting for the addition of the things that

make the difference.

In this section you will find the recipe for Lowcountry

Cake Blend, a cake mixture that may be stored 3 to 4

weeks in a loosely covered jar in a cool, dry place

or in the refrigerator; this makes about 6 quarts .

There is another recipe for a biscuit mix you can use

a pastry mix blend.

Lowcountry Cake lend

5 pounds flour

1

/ 2 cup baking powder

3 tablespoons salt

3

1

/ 2

cups vegetable shortening

Combine dry ingredients in large bowl; cut in shorten-

ing with a pastry blender until mixture resembles coarse

meal

That s it.


28/222

20


Butterscotch Pecan Rolls

3 cups Lowcountry Cake Blend

3h cup (about) milk

2 tablespoons butter

113cup firmly packed brown sugar

1A cup butter

1/4

cup firmly packed brown sugar

Y2cup chopped pecans

Measure blend into bowl. Add milk and mix until soft

dough is formed. Turn out on floured board and knead

20 turns. Roll inch thick. Cream 2 tablespoons butter

and 113 up brown sugar together thoroughly; spread on

dough. Roll as for jelly roll and cut in 1-inch slices.

Meanwhile, melt remaining butter in 8-inch

square

pan. Add remaining brown sugar and mix well. Sprinkle

nuts on top. Place rolls in pan, cut side down. Bake at

375 degrees for 35 minutes, or until done. Invert at once

onto plate.

Makes 12 rolls.

Chocolate Fleck Nut Bread


cup sugar

1 egg beaten

cup milk

112 up orange juice

1 package (4 ounce) sweet cooking chocolate, chopped

cup chopped walnuts

2 teaspoons grated orange rind (optional)

Combine blend and sugar in large bowl. Then combine

egg, milk, and orange juice. Add to dry ingredients.

Beat vigorously about 30 seconds. Stir in chocolate,

nuts and orange rind. Spoon into a well-greased 9x5-inch

loaf pan. Bake at 350 degrees for 55 or 60 minutes, or

until cake tester inserted into center comes out clean.

Let stand in pan about 15 minutes. Then remove from

pan and cool thoroughly on rack. Store, wrapped in foil

or transparent wrap. Let stand for one day before slic

ing to develop flavor.


29/222


Sunday runch Muffins


cup sugar

2 eggs, well beaten

1

cups milk

cups melted butter

21

Measure blend into bowl. Add sugar, eggs, and milk.

Add melted butter. Then mix only until dry ingredients

are dampened. Fill greased medium muffin pans two

thirds full. Bake at 425 degrees for 20 minutes. Makes

about

1-112

ozen medium muffins.

Marmalade Muffins

Prepare as for Sunday Brunch Muffins, omitting sugar

and mixing 6 tablespoons orange marmalade with milk.

Before baking, top each muffin with

1

/2 teaspoon orange

marmalade.

Cranberry Muffins

Prepare as for Sunday Brunch Muffins, adding 2 cups

chopped cranberries that have been sprinkled with 1/4

cup sugar to the dry ingredients. Proceed. as directed.

Jelly Muffins

Prepare as for Sunday Brunch Muffins; before bak

ing, top each muffin with 1 teaspoon jelly or jam any

flavor).


30/222

22


Fruit Shortcllke


cup sugar

1 egg, well beaten

V3

cup milk

Melted butter

2 quarts sweetened peaches (or other fruit in season)

Combine blend and sugar in a bowl. Blend egg and

milk; add to dry ingredients and stir only until a soft

dough is formed. Then knead 20 times on a lightly

floured board.

Divide dough in half and roll each half into a large

round about 7 inches in diameter and

1/4

inch thick.

Place one round in a well-greased 8-inch layer pan,

brush with melted butter, top with remaining round,

and brush with melted butter. Bake at 425 degrees about

15 minutes, or until golden brown.

Serve warm with fruit between halves and over top.

Garnish with prepared whipped topping or whipped

cream, if desired. Makes 6 to 8 servings.

Make Your Own Mix

2 cups vegetable shortening

9 cups sifted flour

1 tablespoon salt (more,

if

you prefer)

4 tablespoons baking powder

Combine sifted flour, salt and baking powder. Stir

well. Sift into a large bowl. Add vegetable shortening.

Using pastry blender, distribute shortening throughout

the dry ingredients until mixture resembles coarse corn

meal. Store in a closed canister on your pantry shelf.

Makes about 13 cups.


31/222

-

-


Tiny Hot eef iscuits

1 cup ::\Iake-Your-Om1 ::\Iix do not pack)

1

2

cup finely chopped Dried Beef

2 teaspoons prepared mustard

~2 teaspoon Worcestershire sauce

1/1

cup milk

23

Blend the dried beef, mustard. and Worcestershire

sauce. Stir into the Mix. Add the milk all at once.

Stir until just blended. Drop penn y-sized mounds of

dough from a teaspoon onto a baking sheet. Bake in

a very hot oven 450 degrees) about 7 minutes. Serve

hot. To keep hot for buffet service, place in bowl or

basket on a heated tray or in a napkin-lined chafing dish

without cover. Makes about 32 tiny biscuits.

·

Chocolate rownies

P/2 cups Your-Own-Mix do not pack)

1 cup sugar

1 cup chopped pecans

2 eggs, well beaten

112easpoon vanilla

2 squares

1

ounce each) unsweetened chocolate.

melted and cooled

Blend Mix, sugar, and pecans. Add eggs, vanilla, and

chocolate. Mix thoroughly. Pour into an 11 by 7 inch

greased pan. Bake in a moderate oven 350 degrees)

22 minutes. Cut into squares before removing from pan.


32/222

24


Crisp TVaffles

l1/2

cup Make-Your-Own Mix do not pack)

2 teaspoons sugar

1 egg, separated

1 cup milk

Blend Mix and sugar. Gradually add beaten egg yolk

mixed with milk . Mix thoroughly . Fold in stiffly beat

en egg white. Pour about

1

/ 2 cup of the mixture onto a

heated waffle baker and bake. Makes 4 to 5 waffles.

acon W af fies

Cut 5 slices bacon into small pieces. Pan-fry. Drain

off fat Add bacon pieces to Crisp Waffle batter. Blend.

Bake

Luncheon W af fies

Cut 1/z loaf of canned luncheon meat into slices, then

cut thin strips. With fork, toss together meat and

1

/2

tablespoon prepared mustard. Sprinkle meat generously

over Crisp Waffle batter on waffle baker. Bake.

Nut Waffles

Increase sugar in Crisp Waffle recipe to 1/4 cup.

Add 1/4 cup chopped nuts to batter. Bake.


33/222

-

-

-


Corn Rrea l

2 cups Make-Your-O wn Mix do not pack)

1 cup corn meal

cup sugar

I/ 2 teaspoon soda

1 tablespoon vinegar

1 cup milk

1 egg, beaten

25

Blend Mix, corn meal, sugar , and soda. Pour vinegar

into milk to make sour milk. Add

th~ combined sour

milk and egg to the Mix mixture. Stir quickly and

vigorously until just mixed . Pour batter into an 8 by 8

by 2 inch pan, bottom rubbed with shortening . Bake in

a hot oven 425 degrees ) about 30 minutes.

Ginger Cookies

3 cups Make-Your-Own Mix do not pack)

1/4 cup sugar

1 teaspoons ginger

1 teaspoon cinnamon

1 teaspoon ground clove

1 teaspoon allspice

1/4

teaspoon baking soda

1/4

cup milk

1 egg, slightly beaten

cup molasses

Blend Mix, sugar, spices, and soda. Add milk, egg,

and molasses. Beat thoroughly. Drop by teaspoonfuls on

greased baking sheet. Bake in a moderate oven 375

degrees) 12 to 14 minutes.

Store in loosely covered container.


34/222

26


E Z Pancakes

1 cups Make-Your-Own Mix, (do not pack)

1 tablespoon sugar

cup milk

1 egg, well-beaten

Blend Mix and sugar. Stir milk and egg into Mix until

blended . Drop batter from tablespoon onto hot, lightly

greased griddle. Spread cakes out lightly with back

of spoon. Cook on one side until puffed , full of bubbles,

and cooked on the edges. Then turn and cook on the

other side. Serve immediately.

Frllnk Pancakes

Add 2 franks, sliced thin, to one recipe of E-Z Pan

cake batter. Makes 12 medium cakes.

Spice Cupcakes

1 cups Make-Your-Own Mix (do not pack)

cup packed brown sugar

1 teaspoon cinnamon

1

/ 2 teaspoon nutmeg

teaspoon ginger

112 up chopped nuts ( or dates or raisins)

1 teaspoons vinegar

cup milk

1 egg, beaten

Blend Mix, sugar , spices, and nuts. Pour vinegar into

milk to make sour milk. Add combined sour milk and

egg to Mix mixture . Beat thoroughly. Pour batter into

greased muffin pans. Fill one-half full. Bake in a mod

erate oven (350 degrees) about 25 minutes. Cool slight

ly. Remove cupcakes from pan. Frost with Orange

Icing.

-,


35/222


Pastry Mix

4 cups vegetable shortening

12 cups unsifted flour

2 tablespoons salt

27

Sift flour with salt into large bowl. Cut in shortening

using a pastry blender until mixture is the consistency

of corn meal and small peas. Store in covered con

tainer in a cool place. Use as needed to make pie

dough. Makes about 18 cups.

Size of Pie

To Make The Pastry

Pastry Mix

Water

One crust, 7 or 8 inch __ B4 ups 1 to 2 tablespoons

Two crusts , 7 or 8 inch _ _ 2 cups 2 to 3 tablespoons

One crust, 9 inch ______ 11/ cups 2 to 3 tablespoons

Two crusts, 9 inch ______21/2 cups 3 to 4 tablespoons

Eight

31/2

inch tart shells

41/2

cups 5 to 7 tablespoons

Place Pastry Mix in bowl. Sprinkle cold water a little

at a time over different parts of Pastry Mix Toss

together lightly with a fork. Use as little water as

possible, just enough to moisten dough. Place dough on

waxed paper. Knead 3 times. Press gently with the

paper into a ball. Let stand at room temperature for

15 to 20 minutes.

For aked Pastry Shell

Prick pastry with fork. Bake in very hot oven (45 de

grees) 10 to 12 minutes.

For Unbaked Pastry Shell

Add filling to fluted unbaked pie shell. Bake accord

ing to directions for filling.


36/222

28


Lattice Top Pie Technique

Prepare pastry dough for a 2 crust 9 inch pie.

Di

vide dough. Roll out and fit iower crust into pan.

Roll out top crust. Cut pastry into strips 112nch wide .

Place filling into lower crust. Lay pastry strips about

1 inch apart over the filling. Turn every other strip

back. Place a strip diagonally across the c~nter.

Return folded strips to first position. Turn back al

ternate strips that were flat as first diagonal strip was

placed. Lay second strip diagonally . Return folded

strips to flat position. Continue this process to the

edge . Then work from the center to the opposite edge

in the same manner. This will give an over-under ef

fect typical of an old-fashioned lattice topped pie.

Cut strips even with edge of pan. Fold lower crust

over these ends. Press together lightly. Flute to form

standing edge.

-

1


37/222

hi ken

The

budget-balancer

of the

sixties

29.


38/222

30


CHICKEN

Page

Benne Chicken ___________________________ 5

Blushing Chicken _ .. ---- · __________________________

1

CHICKEN

A-Go-Go ______ ------ - __________________________4

Aspic __________. ________________--------------

46

Breast Sandwich ______________________________6

Creamed Breast ________________________________

8

Mousse ---- · -···- ______________________________

37

Over-The-Coals _ --------· _____________________

4

Rice __________·-- ··-·-_____________________________7

Sophia ____ _____ . -------------------------- · ___ 33

Sweet And Hot __ ------------------------------ 41

East India Chicken _ ----------------------------- 45

Flaming Chicken _ ______________________________9

Honey-Broiled Drumsticks ------- - ------------- - -- 4

Jellied Chicken Roll --·· ---------------------------

47

Mahogany Chicken ______________________________

37

Orange Glazed Chicken __________________________ 4

Oven-Barbecued Chicken ________________________ 43

Poulet A L Oignon Et A L Orange ________________42

Skillet Chicken Supper --------------------------- 40

Twin Chickens L Orange ---------------------------- 32


39/222

lushing Chicken

Breast of 3 pounds broiler-fryers split

1 stick butter

1/z cup white wine

1 12-ounce jar currant jelly

1/z

pint sour cream

Monosodium glutamate

31

Skin breasts. Sprinkle with monosodium glutamate.

Preheat electric skillet. Melt butter.

Brown chicken on both sides at 360 degrees. Add

wine. Simmer 15 minutes with cover on at 280 de

grees. Melt currant jelly in the sauce. Baste chicken

thoroughly.

Simmer 15 minutes more without cover at 300 de

grees. Turn frequently and baste.

Add sour cream to sauce and blend.

Simmer at low heat for 5 minutes.


40/222

32


Twin

Chickens

l Onmge

2 whole broiler-fryers

1 teaspoon salt, divided

6 oranges, divided

3 sprigs of tarragon, divided

1 garlic clove, sliced in half

4 tablespoons sugar

1/4 cup red wine vinegar

2 cups chicken stock

4 peppercorns

1 tablespoon cornstarch

Watercress

Sprinkle cavity of each chicken with 1/z easpoon salt.

Hook wing tips into back.

Remove peel of 1 orange with vegetable peeler. Cut

peel into long strips and reserve for sauce. Squeeze

juice from this and 3 other oranges and reserve juice

for sauce. Cut 2 of the squeezed oranges into small

chunks.

Fill body cavities with orange chunks and one sprig

of tarragon each.

Tie legs together with strings, then tie legs and tail

together. ·

Rub each chiclrnn with garlic clove.

Place chickens in shallow open roasting pan. Roast

at 375 degrees ,. 30 minutes per pound.

Meanwhile, prepare sauce.

Stir sugar and vinegar together in saucepan; bring

to boiling,

stirring until sugar is dissolved. Reduce heat

and simmer about

5

minutes or until mixture thickens

slightly. Add stock, remaining sprig of tarragon, pepper

corns and salt to taste. Bring to boil; let simmer about

10 minutes. Add reserved orange juice.

Strain sauce into bowl; add reserved orange peel.

Pour sauce over chickens during the last 2hour of

roasting, basting frequently.

Remove chickens from pan onto heated serving plat

ter; remove cavity filling.

Stir a little water into cornstarch and stir mixture

into orange sauce in pan. He~t sauce to boiling, ~ti:rring

until smooth, clear and thickened. Garnish witp. slices

of remaining 2 oranges and watercress. Yield: 8 serv

ings.


41/222


Chicl en Sophia

1 8-ounce carton yogurt

1

tablespoon flour

1

3-pound frying chicken, cut up

3 tablespoons rendered chicken fat or butter

cup grated onion

2 tablespoons paprika

1/.t

teaspoon dried marjoram or savory

1 teaspoon salt

1112cup dry white wine

1

chicken bouillon cube

1 tablespoon sugar

2pound fresh mushrooms sliced lengthwise

33

Mix yogurt with flour until completely smooth and let

stand at room temperature while chicken is cooking.

Heat chicken fat or butter in a 1eavy kettle. Add

chicken pieces and cook and turn until brown on all

sides. Remove chicken and keep warm.

Add grated onion to drippings and cook about 5 min

utes until tender. Add remaining ingredients except

mushrooms, and stir until smooth. Add browned chick

en pieces.

Cover and cook over low heat about 40 minutes.

Add mushrooms and cook 10 minutes longer.

Just before serving, add yogurt and heat and stir until

sauce is smooth and hot.

Sprinkle chicken heavily with additional paprika

nd

serve with hot buttered noodles.

Serves 4 to 5.


42/222


43/222

-

-

-

-

-


enne Chicken

1/3 cup benne seeds

~2

cup flour

1 teaspoon paprika

1 tablespoon salt

teaspoon pepper

Grated peel from 1 orange

1 21/z-or 3-pound fryer cut in serving pieces

Butter

1/z cup powdered cream

2 tablespoons flour

P/2 cups water

112cup orange juice

35

Combine benne seeds 1/z cup flour paprika salt

pepper and grated orange peel in paper bag; add

2 or 3 pieces of chicken at a time and shake bag to

coat chicken well. Save leftover seasoned flour for

the sauce.

Brown chicken slowly in hot butter in skillet.

While chicken is browning in small saucepan com

bine powdered cream 2 tablespoons flour plus sea

soned flour left over from coating chicken; add water

and orange juice. Cook stirring constantly until sauce

comes to a boil and thickens.

When chicken is browned place pieces on large

oven-proof serving platter or in shallow casserole. Pour

off all but 1/4

cup fat from skillet; add cream-orange

sauce and cook and stir over low heat loosening

browned bits from skillet until thoroughly blended.

Spoon sauce around chicken.

Cover and bake at 325 degrees for 45 minutes; re

move cover and continue baking for 15 minutes or

until chicken is tender. Garnish with orange slices if

desired.

Makes 4 servings.


44/222

36


Chicken reast Sandwich

4 whole chicken breasts, boned

4 slices Swiss cheese

1

/ 2 pound cooked shrimp

1 egg, slightly beaten

1/4 cup butter

1/4

pound fresh mushrooms, sliced

3

cup white wine

2 tablespoons instant blend flour

1 teaspoon salt

1/z

teaspoon pepper

1

/ 2

cup light cream

2 tablespoons minced parsley

Remove skin from chicken breasts. Flatten each,

using wooden mallet.

Place

1/z

slice cheese, 8 shrimp and remaining 112

slice cheese on each half of chicken breast. Top with

other breast half. Moisten edges of chicken in egg .

Melt butter in skillet. Saute chicken fot ·1.0 to 12 min

utes over medium heat 325 degrees). Turn and cook

on other side 6 minutes. Remove to side dish, covered.

Place mushrooms in skillet. Pour in wine and simmer

until liquid is reduced to half . Blend in flour, salt,

pepper and cream. Cook over low heat, stir constantly,

until sauce thickens. Serve over chicken and garnish

with parsley.

Serves 4.

URRIED HI KEN

-

Wash broiler-fryer, cut in serving

pieces and dry thoroughly with paper towels. Sprinkle chicken

pieces with 1 to 2 teaspoons curry powder, rubbing into meat on

both sides . Arrange chicken pieces in baking dish, skin side

down. Combine 1 zcup orange juice, 1 zcup honey and 1/4cup

prepared mustard in saucepan; simmer for 5 minutes. Pour

over chicken and bake at 375 degrees, 30 minutes. Turn chicken

and continue baking an additional 20 to 30 minutes until tender

and richly browned. Remove chicken to serving platter. Add

orange cartwheels to sauce and heat 1 minute. Sauce may be

poured over chicken or served in separate dish to be spooned

over rice .

...,


45/222


Chicken Rice Casserole

2 212-pound) fryers

2 cups uncooked rice

1 8-ounce) can mushrooms

1 stick 1/z cup) butter

1 small onion

6

chicken bouillon cubes

Salt and pepper to taste

3

1

/ 2

cup water

37

Flour the chicken and brown in a small amount of

oil.

Place rice in greased casserole .

In blender put salt, pepper, onion, bouillon cubes

and liquid from canned mushrooms. Blend until onions

are chopped very fine; add water.

Sprinkle mushrooms over rice in casserole . Pour

blender mixture over rice and mushrooms. Place

chicken on top; dot generously with butter. Cover and

bake at 350 degrees for 11/zhours.

If no blender is available, grate onion, melt bouillon

cubes in water and add seasoning.

Mahogany Chicken

6 large pieces serving chicken

1 stick butter

1 cup cream sherry

Salt and pepper to taste

Rosemary optional)

Season chicken with salt and pepper; sprinkle with

rosemary optional) or other favorite spice.

Place chicken pieces close together and skin - side

down in baking pan. Slice butter over the chicken;

pour on the cream sherry. Bake at 425 degrees for

15 minutes, then turn pieces skin-side up. Continue

baking until tender, 40 to 46 minutes longer.

The cream sherry accounts for the mahogany color

because the natural grape sugar in the wine cara

melizes as it cooks.


46/222

38 THE POST-COURIER COOKBOOK

Creamed reast OJ Chicken

6 rounds of Cream Bread

6 boned chicken breasts

cooked )

1 basket fresh mushrooms

cup butter

3 paper-thin slices of onion

Salt , pepper and marjoram to taste

1 cup thick cream sauce

2 heaping tablespoons sour cream

3 tablespoons sherry

Cut Cream Bread (available at the bakery) about

1-inch thick; toast. Place in serving dish and top each

slice with a boned breast of chicken .

To prepare the sauce, saute the mushrooms in but

ter; season with salt , pepper and marjoram and the

paper-thin slices of onions; add the cream sauce (pre

pared earlier from your favorite recipe), then stir in

sour cream and sherry. Spoon this sauce over the

chicken breasts on toast rounds; sprinkle with paprika

if desired.

HI KEN

CASHEW-Peel 2 oranges; cut into cartwheels. Cut

cartwheels in quarters ; sprinkle with 1 tablespoon sugar . Season

4 chicken breasts with salt and pepper, sprinkle with : cup

flour. In skillet, brown chicken in cup hot oil. Place in shal

low baking dish. In saucepan, combine 1 teaspoon grated orange

peel, 1 cup orange juice,

1

/3

cup water, 1 tablespoon cornstarch,

1/4 easpoon nutmeg or mace, 1/4 easpoon salt, 1 teaspoon sugar

and 2 tablespoons butter. Bring to boil, stirring constantly; re

duce heat, simmer 30 seconds. Pour over chicken breasts; cov

er and bake at 350 dgrees 40 to 60 minutes. Drain orange quar

ters and stir half into 1 cup sour cream; spoon over chicken.

Return to oven 8 to 10 minutes. To serve sprinkle chicken with

2 tablespoons sliced cashew nuts, and garnish with remaining

sweetened orange pieces.

....,

-,


47/222

-


Flaming Chick en

1 baking hen cut in serving pieces

cup butter

2 ounces brandy

2 tablespoons flour

1 bottle Burgundy

1 cup tiny pearl onions

pound fresh mushrooms

Bouquet garni

Salt to taste

1 cup crisp croutons

39

Melt the butter in heavy pan; brown chicken pieces

on all sides . Pour brandy over hot chicken and but

ter in pan and set it aflame; spoon liquid over chicken.

When flame dies , sprinkle chicken with flour.

Bring Burgundy to a boil and flame this.

(If

your

Burgundy is reluctant to flame, don t worry--it just

means that the alcoholic content is not great enough to

burn off-the flavor is there. Pour Burgundy over the

chicken.

Add pearl onions, mushrooms and bouquet garni

(made of parsley, thyme and bay leaf tied together

in a bent rib of celery). Season well with salt; sim

mer over low heat for about half an hour. By this time

the wine will be considerably reduced. Remove the

bouquet garni.

Arrange the chicken on a heated platter with crisp

croutons sprinkled around . Strain the sauce through a

fine sieve and pour it over and around the chicken.


48/222


Honey Broiled Drumsticks

2 tablespoons softened butter or margarine

1 tablespoon honey

1 teaspoon kitchen bouquet

112

teaspoon salt

s teaspoon pepper

8 chicken legs or 4 legs and thighs, disjointed

Hot cooked rice

Combine softened butter, honey, kitchen bouquet, salt

and pepper . Brush chicken with butter mixture and arR

range skin side down on broiler pan. Broil 7 to 9 inches

from heat check your oven manual for exact distance

and time ) until chicken is browned and tender , about

35 minutes. Arrange chicken crown-fashion around a

mound of rice . Skim excess fat from pan drippings;

pour drippings over chicken and rice. Garnish with wa

tercress.

Makes 4 servings.

Skillet Chicken Supper

2 pounds chicken parts


1 can 11 ounces) condensed bisque of tomato soup

1 can 3 ounces) sliced mushrooms

Dash pepper

1 can 8 ounces) cut green b~ans, drained

1 can 8 ounces) whole onions, drained

Brown chicken in butter in skillet. Pour off drippings.

Add soup, mushrooms, and pepper. Cover; cook over

low

heat 45 minutes. Stir often. Add green beans and

onions; cook 5 minutes longer.

Makes 4 to ·6 servings.


49/222


Chicken Sweet nd Hot

1 tablespoon melted butter

1 z cup red currant jelly

1/4cup Worcestershire sauce

1

cup orange juice

1 clove garlic minced

1 tablespoon mustard with horse-radish

1

teaspoon powdered ginger

3

dashes of Tabasco

1

frying chicken quartered

Salt pepper

3 cups cooked rice

41

Blend together the first 8 ingredients; heat until jelly

melts. Season chicken pieces with salt and pepper. Pour

marinade over chicken and marinate to

3

hours. Cover

and bake at

350

degrees for

1

hour. Uncover increase

temperature to 400 degrees and continue cooking 30

minutes basting occasionally . Serve over beds of hot

fluffy rice.

Makes 4 servings.


50/222

42


Poulet a l Oignon et a l Orange

2 2-1/2

pound ) broiler-fryers , split

2 medium navel oranges , unpeeled , cut in thick slices

1 {13/s-ounces J envelope onion soup mix

1 6 ounce ) can frozen orange juice concentrate,

thawed

1 cup water

Preheat oven to 400 degrees. Place chicken and orange

slices in large roasting pan. Blend onion soup mix with

orange juice concentrate and water . Spoon some of on

ion mixture over chicken and oranges. Bake about 1-

1

/ 2

hours, or until tender and glazed, basting with remain~

ing onion mixture, turning occasionally. Serve with pan

juices.

Makes 6 to 8 -servings.

ICI ON Alt'Ll; il\UTfAtS

/;

C2J


51/222


Oven Barbecued Chicken

1 (3-3

1

/2-pounds ) broiler-fryer, cut up.

cup water

1 large onion, sliced

1/z cup catsup

2 tablespoons prepared mustard

112cup corn oil

1/4

cup vinegar

112cup maple syrup

1 teaspoon hickory smoked salt

V easpoon pepper

43

Combine the catsup, mustard, corn oil, vinegar, ma

ple syrup; stir. Pour over chicken as directed below.

Wash and clean chicken; pat dry. Cut into serving

pieces or halves. Place pieces fat side up in small

roaster or baking pan. Pour

1

/ 2 cup water in bottom of

pan . Peel and slice 1 large onion and tuck slices in and

around the chicken pieces. Sprinkle with hickory

smoked salt and pepper. Place in 375-degree oven, un

covered.

Bake for 30 minutes . Remove from oven and pour

barbecue sauce over top. Return to oven and bake 30

minutes longer, basting every 10 minutes during that

time. When done, place on platter and garnish.

Serves 4.

ONE POT DINNER Put

a large stewing chicken in a 5-

quart Dutch oven. Add 3 quarts water and bring water to a boil,

removing any scum which rises to the surface. Reduce heat to

simmer. Add 6 carrots, 3 parsnips (or white turnips, halved),

2 onions ( each stuck with a clove), the white part only of 6

leeks, 6 ribs of celery,

1/2

teaspoon coarse black pepper , 2 table

spoons salt and a cluster of parsly. Cover and barely simmer for

2 hours. Add 6 medium potatoes and continue to simmer for 1

hour longer. Serve right from the Dutch oven-soup first, then

the chicken and vegetables. If desired, serve with cabbage

wedges-cooked separately-and don t forget the hot French

bread .


52/222

44


Chicken A Go Go

1

3-pound)

broiler-fryer chicken, cut up

1 cup bread crumbs

cup grated Parmesan cheese

cup chopped blanched almonds

2

tablespoons minced parsley

1 teaspoon salt

1

/2

cup butter, melted

1 teaspoon minced onion

Combine bread crumbs, cheese, almonds, parsley and

salt.

Melt butter with onion in shallow baking pan.

Dip chicken pieces in onion butter and then in crumb

mixture. Place in baking pan. Bake at 400 degree, 45

minutes to one hour until tender. Baste occasionally

with pan drippings. Do not turn chicken.

Serves 4.

Chicken Over The Coals

2 2-pound) broiler-fryer chickens, quartered

2 cups white wine

1 cup corn oil

1 clove garlic, minced

1 cup soy sauce

Juice of 1 z lemon

2 tablespoons Dijon mustard

1 tablespoon freshly ground pepper

Mix wine, corn oil, garlic, soy sauce, lemon, mustard

and pepper until well blended. Marinate the chicken

quarters for at least 2 hours or overnight. Reserve the

marinade. Grill the chicken quarters over hot coals

about

35 minutes, or until desired


53/222


East India hicken

1 (2

1

/ 2

to 3-pound) broiler-fryer chicken cut in

serving pieces

1

i

cup flour

1 tablespoon curry powder

1

1

2 teaspoon salt

1

2

teaspoon pepper

1

.i

cup butter

3 chicken bouillon cubes

3 cups boiling water

1 large onion , thinly sliced

1 cup raisins

cup rice

45

Combine flour , curry powder, salt and pepper in

sturdy paper bag; add chicken pieces and shake un

til lightly coated. Brown chicken in hot butter. Sprinkle

onion, raisins, and rice over chicken ; add bouillon cubes

that have been dissolved in the boiling water. Reduce

heat. Cover; simmer 45 minutes or until all ingredients

are tender.

Serves 6.


54/222

46


Chicken spic

2 packages 10 ounces each J frozen asparagus

spears or 2 pounds fresh asparagus

1 can 7 ounces J \rhole pimiento , drained

4

envelopes unflavored gelatin

4

cups cold chicken broth , divided

1 can 6 ounces ) frozen orange juice concentrate ,

thawed , undiluted

3 tablespoons lime juice

1

1

/ 2

cups orange sections, drained

3 cups diced cooked chicken

Orange curry dressing

Cook asparagus until barely tender. Cool and cut into

one-inch pieces. Cut pimiento with small heart cooky

cutter , dice remaining pimiento. Sprinkle gelatin on

two cups of the chicken broth in a deep saucepan to

soften . Place over low heat, stirring constantly, until

gelatin is dissolved . Remove from heat; stir in re

maining chicken broth, undiluted orange concentrate

and lime juice. Chill until mixture is the consistency

of unbeaten egg white.

While mixture is chilling, place a few asparagus

pieces , pimiento hearts, orange sections and chicken

pieces in bottom of a 10 cup mold to make a pattern

if desired. Spoon some of the thickened gelatin over

top and chill until almost firm.

Fold remaining ingredients into gelatin mixture;

spoon on top of almost firm first layer. Chill until

firm.

When ready to serve, unmold on serving platter and

garnish with salad greens. Serve with orange curry

dressing. Yield : About 16 main dish servings. Recipe

may be halved.)

To prepare the Orange Curry Dressing, combine 112

teaspoon curry powder, 4 tablespoons frozen orange

juice concentrate, 1/z teaspoon of salt and stir into 1

cup of mayonnaise; whip 1/z cup heavy cream and

fold into the mayonnaise mixture. Makes 2 cups

dressing.


55/222


Jellied hicken Roll

1 large stewing chicken or 2 small stewing hi kens

2 tablespoons gelatin

2 or 3 whole hard-cooked eggs

1/z cup pistachio nuts

1/z

cup stuffed olives

Sauce:

1 cup heavy whipped cream

1

/ 2

cup mayonnaise

1 cups finely chopped celery

3/s

cup chopped almonds

1 chopped hard-cooked egg

1 tablespoon mango chutney

Use either one large chicken or two smaller ones.

Stew gently in seasoned water until tender. Remove

chicken from bones ; slice. Measure two cups broth;

to each cup add 1 tablespoon gelatin softened first

in small amount of water so it does not become lumpy.)

Using long, narrow loaf pan, line bottom and sides

with best slices of white meat; cover with some broth

and allow to set in refrigerator. Place whole eggs

lengthwise through center. Continue to layer chicken,

pistachio nuts and olives. Sauteed chicken livers

may be used through center instead of eggs, if wished.)

Pour broth over all; chill until thoroughly congealed.

Make sauce by combining whipped cream, mayon

naise, celery, almonds, chopped egg and mango chut

ney. Chill until ready to use. Unmold Chicken Roll onto

platter; serve sauce in separate dish.

Makes 8 to 12 servings.

·11J/~\_J1.

--..1

..1~0t.

· -,1 .

~J

t-.,_


56/222

48


hicken Mousse

1 envelope unfla vored gelatin

1

/:1

cup white \vine

1 cup mayonnaise

2 tablespoons lemon juice

1

/ 2 teaspoon Worcestershire

Dash Tabasco

1 teaspoon salt

2 cups diced cooked chicken

cup sliced stuffed olives

1 tablespoon cut chives

1 cup whipping cream

Salad greens

Soften gelatin in wine; dissolve over hot water. Cool.

Combine mayonnaise lemon juice Worcestershire

Tabasco and salt . Fold in gelatin chicken olives and

chives . Whip cream ; fold in.

Spoon into 5-cup mold. Chill until firm. Unmold on

salad greens.


QUICKIE CHICKEN C SSEROLE

- Cook 3 or 4 chicken

breasts in just enough water to cover until tender. Remove

from broth and cool slightly. Remove bones and skin keeping

breast meat in one piece. Prepare 1 package stuffing mix as

directed on package using some of the broth as liquid. Spread

in shallow baking dish. Arrange chicken breasts on top. Com

bine 1 cups chicken gravy

1/4

cup canned tomato sauce

teaspoon parsley flakes

1/4

teaspoon each of dried rosemary

and tarragon and 1 teaspoon instant minced onion; pour over

chicken. Bake at 350 degrees for 20 minutes. Cut in squares to

serve . Makes 6 to 8 servings.


57/222

49

GETTING THE

MOST FOR

YOUR MONEY

Mercenary Mary s cents-savers


58/222

50


CENTS-SAVERS Page

Asparagus-Egg Casserole _________________________2

Baked Beans Quick _______________________________6

Baked Stuffing Balls ______________________________5

Beef Stew Burgundian _____________________________4

Blade Steak Oriental ______________________________3

Chili-Hamburger Bake ____________________________1

Curried Chicken Bake _____ ______________________2

Eggs On Deviled French Bread __________________7

Hamburger Cups Stuffed _________________________3

Liver Loaf ________________________________________8

Macaroni And Cheese Baked _____________________9

Scotch Meat Patties _______________________________4

Spanish Sauce _____________________________________5

Sweet-Sour Spare Ribs ____________________________0

Swiss Steak --------------------------------------- 52

Vegetable Curry Casserole _______________________6


59/222

Budget Balancers

Today's homemaker - like her mother and grand

mother before her - wrestles with the problem of

balancing the food budget while getting the most for

her money. For rising living costs are not new.

Throughout history, it seems, the cost of living has

soared with our concepts of desirable living standards.

One immutable fact remains: the homemaker in

each generation is concerned with providing her fam

ily with the best food at the least cost. This is especial

ly the case in families with growing children for it

has been estimated that calories required by a grow

ing son are 25 per cent greater than they are for his

father.

Since about 40 per cent of every food dollar goes

for meat, poultry, fish, eggs and other protein, the

smart shopper concentrates primarily on the protein

specials in her market.

Getting the most for your money, then stretching

that most as far as it will go - in appetite-tempt

ing dishes - is the surest way to banish budget blues.


60/222

52


Asparagus Egg Cnsserole

1 9-ounce) package frozen asparagus spears r

cuts

4 slices bread toast

4 hard-cooked eggs, sliced

1 can condensed cheese soup

1/4cup milk

1 cup packaged bread stuffing mix

2 tablespoons melted butter or margarine

Cook asparagus; drain well. Trim crusts from toast,

then arrange it over the bottom of a buttered 8-inch)

square casserole. Spread sliced eggs over toast, topping

with asparagus. Combine cheese soup and milk, also

stuffing mix with butter. Cover asparagus with cheese

soup, then top with the bread stuffing. Bake in a mod

erate oven 350 degrees) for 15 minutes.

Yield: 4-6 servings.

Swiss Steak

1 pound beef or veal rump or round, cut about 1

inch thick

Salt and pepper

Flour

Cooking fat or oil

2 cups cooked or canned tomatoes or tomato juice

Season meat with salt and pepper, sprinkle with

flour. Pound with a mallet or the edge of a saucer.

Cut meat into serving pieces and brown in a little fat

or oil. Add tomatoes or juice, cover and simmer gently

until meat is tender - about

11/2

hours.

Serve with mashed potatoes, corn, lettuce salad, and

prune whip.


61/222


lade Steak Oriental

1 beef blade steak, cut 1 inch thick

2 tablespoons lard ot drippings

112easpoon salt

1 tablespoon soy sauce

1 teaspoon bead molasses

2 medium onions, Sliced

1 beef bouillon cube

112 up hot water

1 can 5 ounces) bamboo shoots, drained

1 cup sliced celery

1/4cup chopped pimiento

1 tablespoon cornstarch

2 tablespoons cold water

53

Brown steak in lard or drippings. Pour off drippings.

Add salt, soy sauce, bead molasses and onion. Dissolve

bouillon cube in hot water. Add to meat. Cover tightly

and cook 1

1

/2

hours. Add bamboo shoots and celery. Cov

er tightly and continue cooking 30 minutes or until

meat is tender. Remove meat to heated platter . Add

pimiento to cooking liquid. Mix cornstarch and cold wa

ter . Thicken cooking liquid with cornstarch mixture,

stirring constantly, until clear. Makes 3 to 4 servings.


62/222

54


eef Stew urgundian

1 tablespoon flour

1

/s teaspoon salt

Dash pepper

1 pound beef stew meat, cut into 1112-inchcubes


1 cup coarsely chopped onion

1/s

teaspoon dried basil

teaspoon dried rosemary leaves

1 (4-ounce) can mushroom pieces

1 beef bouillon cube

3 medium - sized carrots, cut into 1-inch chunks

2 long stalks celery, cut into 1-inch chunks

2 tablespoons melted butter or margarine

1/4

cup Burgundy

16 Baked Stuffing Balls (See recipe)

Combine flour, salt and pepper. Dredge meat cubes

with flour mixture. Melt shortening in a medium

sized skillet over low heat; add floured meat cubes

and brown on all sides. Place browned meat cubes in

a (1 -quart) casserole, leaving shortening in the

skillet. Add onion, basil and rosemary to hot shorten

ing and saute until lightly browned; add to meat.

Drain liquid from mushrooms; add enough water to

make cup. Save mushrooms. Add bouillon cube

to mushroom liquid and heat in a small saucepan

until cube is dissolved; pour over meat. Cover tightly.

Bake in a moderate oven (350 degrees) for P/2 hours,

or until meat is tender.

If

necessary, split larger carrot and celery chunks

so they are uniform in size; add to butter and cook

slowly in a skillet, until carrots are lightly browned,

stirring frequently. Add to cooked stew and continue

baking for another 20 minutes. Add mushroom pieces

and cook 10 more minutes. Stir in Burgundy and re

turn stew to oven, covered, just long enough to heat

through, or about 5 minutes. Just before serving, top

stew with hot Baked Stuffing Balls.

Yield: 4 servings.

l


63/222


Baked Stu Jing Balls

2 tablespoons finely chopped parsley

1

/2 teaspoon salt

teaspoon pepper

1~4 quarts soft bread flakes

3 tablespoons minced onion

3 tablespoons minced celery

teaspoon dried basil

teaspoon dried rosemary leaves

1

,3 cup butter or margarine , melted

1

/ J cup water

1 egg, beaten

cup fine dry bread crumbs

55

Combine parsley, salt and pepper with bread flakes.

Saute onion, celery, basil and rosemary in

1

,4

cup of

the melted butter ; blend with bread flake mixture.

Combine water with beaten egg and toss together with

bread flake mixture. Shape stuffing into balls, using

about 2 tablespoons mixture for each one. Combine

remaining melted butter with dry bread crumbs. Ro_l

stuffing balls in bread crumb mixture to coat; let

stand a few minutes and re-coat. Place coated stuffina

balls in a shallow baking pan. Bake in a moderate oven

(350 degrees) for 25 minutes, or until browned. Serve

hot over Beef Stew Burgundian.

Yield: 16 Baked Stuffing Balls .

Spanish Sauce

2 tablespoons chopped onion

2 tablespoons fat or meat drippings

1 tablespoon flour

2 cups cooked tomatoes

cup chopped celery

112cup chopped green pepper

Salt and pepper

Brown the onion in the fat and blend in the flour.

Add the other ingredients and cook about 20 minutes,

or until rather thick.


64/222

56


Vegetable Curr · Casserole

8 slices bread, crusts removed

4 cups frozen mixed vegetables

3 eggs

2 cups milk

2 tablespoons butter or margarine, melted

V2

teaspoon curry powder

1 can condensed cream of mushroom soup, if

desired

Place 4 slices of bread on the bottom of a greased

8-inch square casserole. Spread mixed vegetables even

ly over the bread, top with remaining bread slices.

Beat eggs; add milk, melted butter and curry powder;

pour over bread slices. Bake in a moderate oven

(350 degrees.) for 50 minutes, or until custard is set

and vegetables are done . Let stand a few minutes

before serving. Serve with hot mushroom soup sauce,

if desired.

Yield: 6 to 8 servings.

Quick Baked Beans

2 slices bacon

3 tablespoons finely chopped onion

1 tablespoon molasses

1 tablespoons catsup

teaspoon salt (or more, to taste)

teaspoon powdered dry mustard

112 easpoon Worcestershire sauce, if desired

2 to 3 cups canned or cooked dry beans

Fry bacon, remove from pan, and cook onion for a

few minutes in bacon fat.

Add molasses, catsup, salt, mustard, and Worcester

shire sauce. Add beans and mix lightly. Pour into a

baking dish. Crumble bacon and sprinkle over the top.

Bake 20 minutes at 350 degrees (moderate oven). Or

heat in a fry pan on top of range, and serve with

bacon crumbled over the top.

Serve with hot cornbread, carrot and cabbage slaw,

with baked custard for dessert.

1

l

-,


65/222

THE POST-COGRIER COOKBOOK

Eggs On Deviled French read

1

12

cup evaporated milk

3 ounces American cheese, cut into pieces

1

18

teaspoon dry mustard

1

/ 4

teaspoon Worcestershire sauce

4 1 inch) slices French bread, toasted

1

/ 4

cup deviled ham

4 eggs, poached

5i

l

10-ounce) package frozen broccoli spears, cooked

Combine evaporated milk, cheese, mustard and Wor-

cestershire sauce in a small saucepan. Heat slowly,

stirring constantly, until cheese is melted; keep warm

until served. Spread 1 tablespoon devil~d ham over

each slice of toasted French bread; place in a moderate

oven 375 degrees for 3 minutes, or until ham is hot.

Top each serving with a poached egg, garnish with

cooked broccoli spears at side; spoon about 3 table

spoons cheese sauce over all.

Yield: 4 servings.

000


66/222

58


iver oaf

l112pounds liver

2

tablespoons fat or meat drippings

l/4 cup chopped onion

1/4cup chopped celery

1/4

pound pork sausage

1

teaspoon salt

1

cup soft bread crumbs, mashed potatoes, or cooked

rice

1 egg, beaten

About

2/a

cup milk or canned tomatoes

Brown the liver lightly in the fat. Chop fine. Brown

the onion and celery in the fat and add to the liver.

Add the rest of the ingredients, using just enough milk

or tomatoes to moisten the mixture well. Pack firmly

into a loaf pan to shape. Bake in the pan or turn out

on a rack in a shallow pan for baking. Bake at 350

degrees moderate oven) 1 to 2 hours.

Serve the loaf with Spanish Sauce see recipe), but

tered carrots, tossed green salad, and ice cream or

fruit gelatin.


67/222


Baked Macaroni nd Cheese

4 ounces macaroni

/1

cup elbow or 1-inch pieces)

1 quart boiling water

1 teaspoon salt

1

1

,2 cups water

1/2

cup instant nonfat dry milk

1 tablespoon flour

1

/ 2

teaspoon salt

2

tablespoons butter or margarine

1 cup shredded cheese

i cup fine dry bread crumbs.

59

Cook the macaroni in the boiling water with 1 teaspoon

of salt for the length of time indicated on the pack

age. Drain . Put the 1

1

/ 2

cups of water into top of dou

ble boiler. Add dry milk, flour, and

1/2

teaspoon salt.

Beat until smooth . Cook over boiling water, stirring con

stantly until thickened. Add 1 tablespoon butter or

margarine and cheese. Stir until they are melted. Put

macaroni into a greased baking dish. Pour on the

cheese sauce. Top with crumbs, dot with remaining

butter or margarine. Bake at 375 degrees moderate

oven) until crumbs are brown and mixture bubbles.

Serve with greens, grated raw carrot salad, and

canned apricots or fresh fruit cup with cookies for

dessert.


68/222

60


Sweet Sour Spare ribs

2 pounds spareribs

11/z cups \vater

114cup raisins

1

12 teaspoon salt

2 green peppers cut in 6 pieces each

l \2 tablespoons cornstarch

cup sugar

cup vinegar

Soy sauce

Cut spareribs into serving portions and brown in a

fry pan over moderate heat - about 5 minutes on each

side. Add 1/z cup of the water the raisins and salt.

Cover pan tightly and cook over very low heat 20

minutes. Add green peppers. Stir in cornstarch blended

with sugar vinegar and 1 cup of water. Cover and

continue cooking over low heat for 30 minutes. Stir

occasionally and add more water as needed to prevent

drying. Before serving add soy sauce to taste.

Serve with rice or hominy and a green salad. For

dessert have fresh or baked fruit.

...


69/222


Chili HmnburgPr Bake

1 cup dry chili or kidney beans

3 cups water

pound ground beef

2 tablespoons drippings or other fat

1 small onion, sliced

1 clove garlic, sliced

112 reen pepper, chopped fine

2 cups cooked or canned tomatoes, or 2 cups raw

tomatoes cut in pieces

teaspoon salt

Chili powder to taste

61

Boil beans in water 2 minutes. Remove from heat,

cover, and soak 1 hour or overnight. Cook in same

water until almost tender, about 1

1

/2

hours. Brown meat

in fat. Add onion, garlic, green pepper, tomatoes, and

salt, and cook 5 to 10 minutes. Add meat mixture and

chili powder to beans. Place in a baking dish or bean

pot, and bake uncovered at 350 degrees (moderate oven)

about 30 minutes. Or cook the mixture slowly for about

30 minutes in a covered kettle on top of the range.

Stir occasionally.

Serve with a large garden fruit betty or

apple dumplings.


70/222

62


Curried Chicken ake

2 tablespoons instant minced onion

1 tablespoon curry powder

1

2 teaspoon garlic salt

1

.~ cup brown sugar

1 chicken bouillon cube

1 cup water

2 cups pineapple juice

1

/ 3

cup butter or margarine

2 cups soft bread crumbs

2 cups cored, coarsely chopped, unpeeled red apples

1 quart chopped, cooked chicken or turkey

10 slices bread

Place onion, curry powder, garlic salt, brown sugar,

bouillon cube, water, pineapple juice and half the

butter in a 9-inch skillet with a detachable or heat

proof handle. Heat until bouillon cube is dissolved.

Stir in soft bread crumbs until thoroughly blended.

Add chopped apples and chicken. Cut each slice of.

bread into 4 1 112 nch) circles; arrange over top of

chicken mixture, overlapping the edges. Melt remain

ing butter; brush over top of bread circles. Brown

in a hot oven 400 degrees) for 15 minutes. Serve

from skillet.

Yield: 8 servings


71/222


Stuffed amburger

ups

1 pound ground beef

1

1

/ 2 teaspoons salt

V4

teaspoon pepper

1

/ 4 cup tomato catsup

1 egg

1

/ 4 cup dry bread crumbs


1/4

cup chopped celery

1

/4

cup finely chopped onion

3 cups 1/z inch) soft bread cubes

1/4cup milk

6

4 thin process cheese squares, each about 2-inches

Combine beef, 1 teaspoon salt and pepper; add cat

sup, egg and dry bread crumbs; mix thoroughly . Melt

shortening in a small skillet; add celery and onion

and saute. Combine sauteed mixture with soft bread

cubes, milk and 1/z teaspoon salt. Divide meat into

4 portions, using about a rounded 1/z cup of meat for

each one. Shape into a patty shell with an indentation

in the top of each one, or put meat into a custard

cup and hollow out the center. Place

1/z

cup stuffing

into each indentation. Bake uncovered in a moderate

oven 350 degrees) for 25-30 minutes. Place a cheese

square on top of each one and return to oven for about

2 minutes.

Yield: 4 servings.


72/222

64


Scotch eat Patties

pound ground beef

1 3 cup milk

cup quick - cooking oats

Salt and pepper

2 tablespoons cooking fat or oil

1 cup water

1/4

cup chopped celery

1/4

cup chopped green pepper

cup chopped onion

1 teaspoon Worcestershire sauce

1 tablespoon flour

Combine meat, milk, oats, 1 teaspoon salt, and pep

per. Make very thin patties; brown on both sides in

the fat or oil in a fry pan. Add water and vegetables;

season with Worcestershire sauce, salt, and pepper.

Cook covered over low heat 30 minutes. Blend flour

with a little cold water, add slowly to the mixture,

and cook until thickened, stirring occasionally.


73/222


74/222

66


VEGETABLES Page

Acorn Squash Savory ----- --------- ---------- ----

76

Asparagus Guacamole ___ _______________________4

Beets French Fried ---------- ·--------------------

7

Broccoli Fiesta ---------------------------------- 7

Bell Peppers Stuffed --·--------------------------

67

Cabbage Sherried ------------------------------- 7ij

Supreme _____________________________

6

Cauliflower-Bacon Casserole _____________________

8

Celery Orange Braised -----· ______________________

9

Eggplant-Cheese Casserole _______________________

69

Green Beans Creole ------------------------------- 77

Dill __________--------------------------- ------ 77

Mushrooms Flam bee ______________----- _____ ---- 73

Onions Stuffed ____________----------------------- 70

Potatoes Prestige ------------------------------- 71

Squash Onion-Dill Sauce ------------------------- 73

Sweet Potato Casserole ------ -------------------- 72

Tomatoes Creole Stuffed _________________________0

Zucchini Baked --------------------- -- ----------- 72

...

1


75/222

-

-

Stu fed Bell Peppers

S medium-sized bell peppers

1 pound bulk pork sausage

cup chopped onion

3 cups crumbled corn bread

teaspoon salt

·~ teaspoon pepper

teaspoon oregano

cup milk

67

• Cut thin slices from stem ends of peppers, remove

seeds and membrane. Cook in boiling salted water

about 6 minutes; drain.

Cook pork sausage ; pour off drippings. Add onion ,

cooking until transparent. Place sausage-onion mixture

in bowl; add remaining ingredients. Stir lightly until

blended.

Fill pepper with sausage mixture. Stand peppers up

in shallow baking dish; cover bottom of dish with one

fourth inch of hot water. Bake in preheated 350) oven

15 to 20 minutes. Serve \vith tomato sauce .


76/222


Cauliflower Bacon Casserole

1

pint fresh or 1 10-ounce) package frozen

cauliflower

1 cup boiling water

2 tablespoons flour

1

/ 2

teaspoon salt

1

~

teaspoon pepper

2 teaspoons lemon juice

1/ 4

cup vegetable oil

3 egg yolks, beaten

1 3-ounce) package cream cheese, softened

112cup cold water

1/4

cup chopped green onions

1 cup

1/z

inch) soft whole wheat bread cubes

8 slices crisp bacon, crumbled

3 egg whites

Place cleaned cauliflower in a 1-quart) saucepan;

add boiling water and cook just until tender, or about

ten minutes; cut into chunks.

Blend flour, salt, pepper, lemon juice, vegetable oil

and beaten egg yolks.

Blend cream cheese and cold water.

Combine cream cheese mixture, green onions, soft

bread cubes, crumbled bacon and egg yolk mixture;

add cauliflower.

Beat egg whites until stiff, but not dry; fold into

cauliflower mixture.

Bake in a greased 1112-quart) casserole in a mod

erate oven 325 degrees) for forty to forty-five min

utes.

Yield: 6 to 8 servings.

-,


77/222


Eggplant Cheese Casserole

Dip slices of 1 large eggplant sliced and peeled) in

mixture of 1 beaten egg and 2 tablespoons water.

Saute in 3 tablespoons oil. Drain. Cook 1 pound ground

beef and 2 chopped onions until onion is golden) in

oil remaining in skillet. Remove fat from skillet. Add

2 8-ounce cans tomato sauce, 1/4teaspoon each of basil

and oregano. 1 teaspoon salt, 1/s teaspoon pepper and

1 clove garlic crushed). Layer _meat sauce, .eggplant

and slices of mozzarella cheese about 1/z pound) end

ing with cheese. Bake at 350 degrees for 40 minutes.


Orange Braised Celery


I

4 tablespoons frozen orange juice concentrate.

thawed, undiluted

1 tablespoon soy sauce

1 teaspoon salt

1/4

teaspoon ginger

6 cups sliced celery

Melt butter in skillet with tight-fitting lid; stir in un

diluted orange concentrate, soy sauce, salt and ginger.

Add celery. Cook, covered, over moderate heat for R

to 10 minutes, until celery is crisp-tender.

Yield: 6 servings.


78/222


Stuf Jed Onions

Peel 6 medium onions and parboil about 30 minutes

or until almost tender; slice off end of onion and re

move all but inch of outside shell. Chop pulp of

onion; saute chopped onion with pound lean ground

beef,

112cup chopped mushrooms,

1/4

teaspoon chili

powder, salt and pepper to taste and a pinch of sugar.

Mix 112 up grated cheese with beef mixture. Fill onion

cases with beef-cheese mixture . Place stuffed onions in

casserole. Add a little water to prevent scorching.

Bake at 350 degrees for 35 minutes or until tender.

Combine 1 can c

the post and courier cookbook (1966)

Documents