Chicken Breasts in Cream with Apples- Helen Corbitt's Potluck

This is a recipe from Helen Corbitt's Potluck,1962, a cookbook that I got in a cookbook swap. This is what she says about the recipe: "This is a favorite buffet dinner, because it can be done ahead of time and reheated. I usually serve it with brown rice and asparagus simply dressed with lemon juice. I serve this frequently when I wish to impress guests."

Chicken Breasts in Cream with Apples

4 broiling size chicken breasts of 4 halves of chicken

4 tablespoons butter

2 tablespoons minced onion

4 peeled fresh apple rings, 1/2 inch thick

3/4 cup cider

1/4 cup brandy

1 cup heavy cream

Salt and pepper

Saute the chicken breasts in the butter with the onion over low heat. Poach the apple rings in the cider until soft. Add brandy to the chicken and ignite. Always light brandy and burn off. You destroy the raw taste of the brandy. Add cider left from poaching the apples. Cook at low heat until chicken is tender, about 10 minutes. Add cream and continue cooking until the sauce is thickened. Season to your taste. Place chicken on serving platter, 1 slice of apple on each piece and pour sauce over all. Run under broiler to brown.

Neapolitan Pound Cake- Pillsbury's Best Bundt Recipes

I just came across my Pillsbury's Best Bundt Recipes book. I knew I have had it for a long time but was surprised to see the copyright was 1974. There are some from scratch cakes but most of them call for cake mixes and or dry frosting mixes. I guess there is no way to use the dry frosting recipes as they has been gone a long time. Because this is before the pudding in the cake mix era, I guess you would have to use a store brand mix or Duncan Hines as I understand they do not have pudding in the mix.

This one sounds interesting. There is a photo of it and it is very attractive. This is the blurb: "A festive cake with delicate chocolate, strawberry and vanilla flavoring. Delightful for a child's party or ladies' tea.

Neapolitan Pound Cake

8 ox package cream cheese, softened

4 eggs

1 package white cake mix

3/4 cup milk or water

3/4 cup quick strawberry flavored milk drink mix

1 teaspoon vanilla

3/4 cup quick chocolate flavored milk drink mix

Preheat oven to 350 degrees (325 for colored fluted tube pan).. Using solid shortening or margarine (not oil), grease and flour 12-cup fluted tube pan (non-stick finish pan, too). In large bowl, blend cream cheese and eggs until smooth. Blend in cake mix and milk. Beat 2 minutes at highest speed. Add strawberry milk drink mix to 2 cups batter; pour into prepared pan. Stir vanilla into 2 cups batter; pour over strawberry batter. Add chocolate milk drink mix to remaining batter; pour over vanilla batter. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 45 minutes. Loosen edges; remove from pan. Cool completely. If desired, sprinkle with powdered sugar or serve with ice cream and chocolate sauce.

Borden's Pumpkin Pie- Vintage vs. Modern

My husband was going through his sale books and he found a 1935 Borden's Condensed Milk recipe booklet. I was surprised to see that the pumpkin pie recipe in it is very similar to the one you see in current magazines. Here it is the vintage recipe:

1 cup steamed, strained pumpkin

1/2 teaspoon salt

1 teaspoon ginger

1/2 teaspoon cloves

2 teaspoons cinnamon

3 eggs

1 1/3 cups (1 can) Eagle Brand Sweetened Condensed Milk

1 cup water

Unbaked pie crust (9-inch)

Thoroughly mix steamed, strained and mashed pumpkin, salt , ginger, cloves, cinnamon, eggs Eagle Brand and water. Pour into unbaked pie crust . Bake in 450 degree oven for 10 minutes, then reduce temperature to 350 and bake about 35 minutes longer, or until the filling is set.

Here is the current recipe:

1 (15- ounce can pumpkin (about 2 cups)

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk

2 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

Preheat oven to 425 degrees. Whisk pumpkin, Eagle Brand, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven to 350 and continue baking 34 to 40 minutes or until knife inserted 1 inch in from crust comes out clean.

I think I might try baking a pie from each recipe to see what the difference is.

Licken' Chicken- The Working Woman's Cookbook

This recipe is from The Working Woman's Cookbook - Easy Practical Quick Delicious & Economical Recipes by Zavin and Stuart, 1976 edition. All the recipes are started the night before and then finished the next day right before dinner. This dish is simply marinated the night before but a lot of the recipes are almost fully finished the night before and then heated right before dinner the next day.

Lickin' Chicken

4 boned chicken breasts

1/2 cup olive oil

1/2 cup Worcestershire sauce

1/4 teaspoon curry powder

1/8 teaspoon thyme

1/8 teaspoon tarragon

1/4 teaspoons salt

The night before

Combine olive oil, Worcestershire, and seasonings. Place chicken breasts in baking dish, turn to coat well, cover, and refrigerate. Turn chicken in marinade once before going to bed, and once again in the morning.

Before Serving

Preheat oven to 350 degrees. Place covered baking dish in oven. Bake for 1 hour, basting with marinade once or twice. Remove from oven, run under broiler for 2 minutes on each side, and serve. Serves 4.

Apple Mallow Crisp- Discover Brunch

It is almost the time of year when people start thinking about the ubiquitous sweet potato casserole topped with marshmallows. This recipe is also topped with marshmallows and sounds quite delicious. It comes from the 1977 book Discover Brunch. The author says this: "This looks lovely topped with golden miniature marshmallows. Easily prepared. Serves 6."

Apple Mallow Crisp

4 cups sliced and peeled apples

1/4 cup raisins

1/4 cup water

3/4 cup flour

1/2 cup sugar

1 teaspoons cinnamon

1/4 teaspoon salt

1 stick butter

1 1/2 cups miniature marshmallows

Place apples, raisin and water in 10x6-inch baking dish. Combine flour, sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs, sprinkle over apples. Bake at 350 degrees. 35-40 minutes or until apples are tender. Sprinkle evenly with marshmallows Broil until lightly browned.

Beans Au Gratin

This is a recipe that I have actually made. My MIL liked it so well that she served it on holidays quite a few times. The recipe is found in a Woman's Day Collectors Cookbook and also the Farm Journal Vegetable Cookbook.

Beans Au Gratin
1 box each green beans, lima beans and wax beans (it is hard to find frozen wax beans I usually use canned)
4 tablespoons butter or margarine, divided use
2 tablespoons flour
1 teaspoon salt
Dash pepper
Dash Worcestershire sauce
1 cup medium cream
1/2 cup grated Parmesan cheese
Cook beans separately according to package directions. Drain. Mix lightly and put in shallow baking dish. In a medium saucepan melt 2 tablespoons butter; stir in flour, salt, pepper and Worcestershire. Add cream and cook stirring frequently until thickened. Pour over beans. Dot with remaining butter and sprinkle with cheese. Bake in a 375 degree oven until hot and browned. Makes 6 servings.

Three Country Swiss Steak

Today's recipe comes from Thrifty Main Dishes- Budget-Wise Dinners That Are Winners, copyright 1979. I picked this one because it is actually different from most of the budget recipes I see. Most of them are the same thing really. Just different names and slightly different ingredients. Of course with today's prices this is not a budget dish anymore.

Three Country Swiss steak

2 1/2 pounds chuck steak, 3/4 inch thick

2 tablespoon vegetable oil

1 cup chopped onion

1 clove garlic, crushed

1 teaspoon curry powder

one 10 3/4 ounce can tomato soup

1/2 cup red wine, or beef broth

one 16-ounce can Chinese vegetables, rinsed and drained

Wipe steak well with damp paper towels. Heat oil in large skillet over medium heat; add steak and saute quickly to brown., about 2 minutes per side. Remove steak and set aside.

Add onion and garlic to dripping in skillet; saute until tender about 5 minutes, stirring constantly. Stir in curry and cook 1 minute longer. Add tomato soup and red wine; stir well. Stir in vegetables. Place steak on top of vegetables. Reduce heat to low and simmer, covered for 30 to 45 minutes or until meat is tender.