I have decided to incorporate one of my other recipes blogs into this one. It is more trouble than it is worth to post on a bunch of different blogs. So I will move the posts over here. Cookbook Perusing has random posts about some of the cookbooks in my huge collection. This was the first post from that blog:
Cookbook collectors usually have different categories of books that they like to specialize in. Some particularly like the organization or church books usually called community cookbooks. I used to collect those but gave most of them to my husband to sell. I still collect fund raising books put out by home economics teachers. I guess that is partially because I have a degree in home economics and in hindsight wish I had got a credential and been a teacher instead of getting into child development. Plus they always have recipes that the average person would actually make. Well anyway this recipe is from a particularly good Home Ec book The Nice & Easy Cookbook.
Beef and Broccoli Chowder- Martha Cox, Georgia
1 pound ground beef
1 medium onion, chopped
1 package potatoes au gratin (the dry mix type)
2 medium carrot, chopped
1/4 teaspoon dry mustard
Salt and pepper to taste
6 cups water
1 10 oz. package frozen chopped broccoli, thawed
Brown ground beef with onion in skillet, stirring frequently; drain. Add potatoes, carrots seasonings and water. Simmer, covered, for 15 minutes, stirring occasionally. Add broccoli. Cook, covered, for 10 minutes longer. 8 servings at 139 calories.
Appetizers- One elegant, one not so much
Last week I learned from a post by Louise on Months of Edible Celebrations that May 8th was Military Spouse Appreciation Day. Today I was looking at a book I had pulled out of one of my boxes a few weeks ago and remembered the author was a military spouse. Food With A Flair Special Recipes for Special People by Doone Lewis is a collections of recipes that she gathered from many different Naval duty stations here in the US and overseas. The book was published in 1979. Doone must have had to host quite a lot of cocktail parties as there is a large section on appetizers and starters.
This recipe seems like it would make a fancy presentation. I remember my Mom had a copper chafing dish she would use for hot appetizers at her cocktail parties. My Dad was a career Naval officer so my parents did a lot of entertaining.
Saganaki-" Simple, attractive, and delicious"
1 pound raw shrimp, deveined (frozen are fine)
1 package frozen artichoke hearts
4 tablespoons olive oil
1/2 pound small whole mushrooms
2 cloves garlic, minced fine
1/2 teaspoon salt (or to taste)
Freshly ground pepper or Lawry's seasoned pepper
1/2 teaspoon oregano
2 tablespoons lemon juice
2 tablespoons chopped parsley
Blanch artichoke hearts in boiling salted water for 2 minutes and drain. Heat olive oil in a frying pan, add shrimp and mushrooms. Cook, stirring, until shrimp turns pink. Add artichoke hearts, garlic, salt, pepper and oregano. Heat thoroughly and sprinkle with lemon juice and parsley. Serve hot in a chafing dish or casserole on a burner, with toothpicks. Makes about three dozen appetizers.
This one isn't elegant but I know I would like it as I like all the ingredients. Yes, I am a cream of mushroom soup fan, I admit it. I am sure the amount of margarine could be cut way down or even eliminated.
Hot Clam Dip-" This different dip takes only a few minutes to whip up."
1/2 cup margarine, melted
2 8-ounce packages cream cheese
Dash of Tabasco sauce
1 teaspoon Worcestershire sauce
1 cup chopped clams, drained
1 can cream of mushroom soup
Put all ingredients into the melted margarine and heat slowly while stirring; do not boil. Serve hot with dip chips or crackers.
57 Prize-Winning Recipes From Heinz
57 Prize-Winning Recipes From H. J. Co. was coincidentally published in 1957. The subtitle says $25,00 Cook With Ketchup Contest but nothing in the content mentions the contest. It has lots of those great mid-century illustrations. Such as this tomato man:
Some of the recipes such as the cover recipe for Country Captain sound fine. Some of the others including the eight dessert recipes are quite far out. This is what it says about the dessert recipes: "For truly distinctive desserts cook with Ketchup. Contrary to popular belief, the tomato is a fruit, not a vegetable. So why not use tomato ketchup in desserts?"
It is rhubarb season now in case anyone cares to try this recipe:
Major League Rhubarb
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups soft bread crumbs
3 cups unpeeled rhubarb in 1-inch pieces
1 medium banana
1 medium tart apple
1/2 cup Heinz Tomato Ketchup
1 tablespoon grated lemon rind
1 tablespoon lemon juice
3 tablespoons butter
Heat oven to 350 degrees. Combine first 5 ingredients. Mix 2/3 of this mixture (1-1/2 cups) with rhubarb in greased 1-1/2 quart casserole. Peel and thinly slice banana and apple; place in casserole. Combine ketchup, lemon rind and juice; pour over fruit. Sprinkle with remaining bread crumb mixture. Dot with butter. Bake, covered, 1-1/4 to 1-1/2 hours. Serve warm or cold. Garnish with whipped cream or cottage cheese. Makes 8 servings.
There is also a spice cake recipe that I imagine is quite similar to tomato soup cake recipes.
This is their recipe for Country Captain:
3 to 3-1/2 pound chicken, cut up
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup shortening
1 cup chopped onions
1 cup chopped green peppers
1 clove garlic, minced
1-1/2 cups water
1 bottle (14 ounces) Heinz Tomato Ketchup
2 teaspoons curry powder
1/2 teaspoon ground thyme
3 cups hot, cooked rice
1/3 cup dried currants
1/2 cup chopped toasted, blanched almonds
Heat oven to 350 degrees. Remove skin from chicken; coat with mixture of flour, salt and pepper. In Dutch oven or roaster, brown chicken in shortening. Remove from pan. Add onions, green peppers and garlic to same pan; saute until lightly browned. Add water, ketchup, curry powder and thyme; mix well. Add chicken, making sure each piece is well coated with sauce; cover. Bake, stirring occasionally, 1 hour or until chicken is very tender. Remove chicken to large platter; surround with rice. Add currants to sauce: pour over chicken. Sprinkle with almonds. Makes 6 servings.
I am glad I discovered this interesting booklet on my cookbook shelf. Who knows how long it had been there. I don't remember looking at it before.
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