Skillet Chicken Hash (101 Glorious Ways to Cook Chicken, Wesson Oil, Not Dated)

Skillet Chicken Hash
 (101 Glorious Ways to Cook Chicken, Wesson Oil, Not Dated)

1/2 cup chopped celery and leaves
2 tablespoons Wesson Oil
1 cup diced cooked potatoes
2 cups diced cooked chicken
About 1/2 cup chicken gravy
1/8 tsp thyme
4 eggs
Salt and pepper to taste
Paprika and chopped parsley

Cook celery in Wesson until tender.  Mix in next 4 ingredients.  Make 4 depressions in hash, drop in eggs. Season with salt and pepper. Cover, cook until eggs are set, over medium heat, about 10 minutes. Garnish with paprika and parsley. 4 servings.

Hot Fruit Dessert (A Favorite Dessert of President Kennedy)

According to Mary Barelli Gallagher, Jacqueline Kennedy's White House secretary, this was a favorite dessert of President Kennedy.

Source: My Life with Jacqueline Kennedy, Mary Barelli Gallagher, David McKay Company, Inc. 1969

Hot Fruit Dessert

3 small cans apricots
3 small cans pineapple pieces
3 small cans peaches
3 No. 2 cans pitted Bing cherries
3 oranges
3 lemons
1/2 cup light brown sugar
Nutmeg

Grate rind of oranges and lemons into sugar. Spread fruits, layer by layer, including oranges and lemons, sliced very thin, in baking dish. Sprinkle each layer with brown sugar mixture and a generous sprinkling of nutmeg.

Heat all until very hot and serve topped with some sour cream.

.

Jonmorzetti (Easy Entertaining, Georgia State Chapter PEO)

Jonmorzetti
(Easy Entertaining, Georgia State Chapter PEO)

1/3 package broad noodles
3 tbsp fat
1 pound ground beef
1 green pepper, chopped
1 large onion, chopped
2 cans tomato paste
3 cans water
1/2 lb Cheddar cheese, cubed or grated
Salt
Pepper

Cook noodles by directions on package. Brown together the ground beef, green peppers, and onion in hot fat. Add the two cans of tomato paste with 3 cans water. Add the cooked noodles and cubed cheese. Place in casserole and bake for one hour at 350 degree.

Serves 6 to 8

Silhouette Sandwiches (Betty Crocker Boys and Girls Cookbook)

Silhouette Sandwiches
(Betty Crocker Boys and Girls Cookbook)

Butter 8 slices of bread on one side.

Top buttered bread with 8 slices of cold luncheon meat.

Top meat with cut-outs from 4 slices process American cheese.

To make cut-outs: With a cooky cutter, cut out shape of diamond, heart, dog or any other design from center of the slice of cheese.

Place cut-out pieces of cheese on one sandwich. Put the rest of the slices of cheese on the other sandwich. The meat will show through the space in the cheese, making a silhouette of the cut-out.

Makes 8 open face sandwiches.

Cranberry Casserole (Boyce Memorial ARP Church Cookbook Kings Mountain NC 1977)

Cranberry Casserole
(Boyce Memorial ARP Church Cookbook Kings Mountain NC 1977)

3 cups apples, chopped and unpeeled
2 cups raw cranberries
1 cup granulated sugar
1 1/2 cups quick-cooking oats, uncooked
1/2 cup brown sugar, packed
1/3 cup flour
1/3 cup pecans, chopped
1/2 cup butter or margarine, melted

In 2 quart casserole, combine apples, cranberries, and granulated sugar. Top with mixture of remaining ingredients.

Bake in 350 degree oven for 1 hour or until bubbly and lightly brown.  Serve hot. Good with chicken or turkey. Serves 8.

Baked Apricots (Boyce Memorial ARP Church Cookbook Kings Mountain NC 1977)

Baked Apricots 
(Boyce Memorial ARP Church Cookbook Kings Mountain NC 1977)

2 cans (No. 303) apricot halves, drained
1 stick margarine
1 1/2 cups crushed Ritz crackers
3/4 cup brown sugar

Layer apricots, brown sugar, crumbs, and magarine (cut into small pieces) in 8 inch square pan or 7 x 11 baking dish. Bake in a 350 degree oven for about 30 minutes.

Ham Upside Down Casserole (Bisquick Strictly Thrifty Meals Chapter 2)

Ham Upside Down Casserole 
(Bisquick Strictly Thrifty Meals Chapter 2)

"Smasheroo casserole for leftover ham. Big on nutrition with 2 vegetables, cheese, and a cornmeal bread topping"

1 1/2 cups cubed cooked ham
1 cup drained cooked lima beans
1 can (8 oz) cream-style corn
1 cup shredded sharp Cheddar cheese (about 4 oz)
2 tbsp minced onion
1 tsp Worcestershire sauce
2/3 cup Bisquick baking mix
1/3 cup cornmeal
1 egg
1/4 cup milk

Heat oven to 400 degrees.

Mix ham, beans, corn, cheese, onion and Worcestershire sauce. Turn into greased 1 1/2 quart casserole.

Cover and bake 15 minutes.

Mix remaining ingredients and spoon over hot meat mixture, spreading batter evenly to edge of casserole.  Bake, uncovered 20 minutes.

Cut into wedges and invert each onto plate.  Garnish with parsley if you have it.




 

Candy S'Mores (Betty Crocker Family Dinners in a Hurry 1970)

Candy S'Mores
(Betty Crocker Family Dinners in a Hurry 1970)

6 slices cut from frozen pound cake
4 bars (3/4 oz each) milk chocolate candy
Miniature marshmallows

Place cake slices on ungreased baking sheet. Place 6 or 7 squares of candy on each slice. Arrange marshmallows on candy.

Set oven control at broil and/or 550 degrees. Broil about 5 minutes from heat about 1 minute or until marshmallows are golden brown.

6 servings

Variation:

Toasted Cake S'Mores

Substitute one can of chocolate ready to spread frosting for the candy, spread 1-2 tablespoons frosting on each cake slice.

Curried Orange Chicken (Better Homes and Gardens Cooking for Two 1968)

Curried Orange Chicken 
(Better Homes and Gardens Cooking for Two 1968)

1 2-pound ready-to-cook broiler-fryer chicken, cut up
1/2 tsp curry powder
1/4 cup orange juice
2 tablespoons honey
1 tablespoon prepared mustard
2 tsp. cornstarch
1 tablespoon cold water
1/2 orange, peeled, sliced and quartered

(NOTE: Curry fans may like 1 teaspoon curry)

Sprinkle chicken pieces with curry powder, rub curry into meat. Arrange chicken in small baking dish, skin side down. Combine orange juice, honey and mustard in small saucepan; simmer until blended. Pour over chicken. Bake in moderate (375°) oven for 30 minutes. Turn chicken and continue baking for 20 minutes longer or until tender.

Remove chicken to serving platter. Keep warm. In small saucepan, combine cornstarch and water; stir in pan juices from chicken.  Cook and stir until thick and bubbly. Add orange pieces, heat 1 minute. Pour sauce over chicken on platter, or serve separately to be spooned over hot cooked rice.

Makes 2 servings.

Blender Hollandaise (Better Homes and Gardens Magazine, March 1968)

Blender Hollandaise
(Better Homes and Gardens Magazine, March 1968)

3 egg yolks
2 tablespoons lemon juice
1/2 tsp. prepared mustard
Dash cayenne
1/2 cup butter or margarine

Place egg yolks, lemon juice, mustard and cayenne in blender container,  blend on low speed until just mixed. Melt butter or margarine in saucepan till bubbly but not brown. Cover blender, turn on low speed, slowly pour about a third of the hot butter, in thin stream, through opening in blender cover. Turn blender to high speed and slowly pour in remaining butter, blending until smooth and thickened. Serve over cooked asparagus or broccoli.  Makes about 1 cup.

Baked Flounder Supreme (Good Housekeeping One Dish Dinners, 1972)

Baked Flounder Supreme 
(Good Housekeeping One Dish Dinners, 1972)

6 large flounder fillets, about 2 lbs
seasoned salt
1 medium tomato, cut into 6 slices
6 slices natural Swiss cheese
2 tablespoons butter or margarine
1 3-or 4 oz. can slices mushrooms, drained (reserve liquid)
2 small onions, sliced
1 1/2 tablespoons all purpose flour
chopped parsley
1 cup light cream
6 tablespoons sherry
2 cups packaged pre-cooked rice

About 40 minutes before dinner:

Sprinkle fillets lightly on both sides with seasoned salt, then roll each up. Arrange rolls, seam side down in 13" x 9" baking dish, alternate with tomato slices and cheese slices folded in half.

Preheat oven to 400 degrees.

In large skillet, in butter, saute mushrooms and onions until golden. Stir in flour, 1 1/2 tsp. seasoned salt, and 1/4 cup parsley. Stir in cream, mushroom liquid plus water to make 1/2 cup, and sherry.  Bring to boiling, pour over fish. Bake 20 minutes or until easily flaked with fork.

Meanwhile, prepare rice as label directs. Stir in 1/2 cup parsley. When fish is done, spoon rice along its sides.

Serves 6.

Raggedy Ann Salad (Betty Crocker Cookbook for Boys and Girls 1960)

Raggedy Ann Salad 
(Betty Crocker Cookbook for Boys and Girls 1960)

Body: Fresh or canned peach half
Arms and legs: Small celery sticks
Head: Half a hard cooked egg
Eyes, nose, shoes, buttons: Raisins
Mouth: Piece of cherry or a red hot
Hair: Grated yellow cheese
Skirt: Ruffled lettuce leaves

Three Men in a Boat (Betty Crocker Cookbook for Boys and Girls 1960s)

3 Men in a Boat
(Betty Crocker Cookbook for Boys and Girls 1960s)

Hollow out part of a baked potato so it looks like a boat. Fill the hollow with creamed dried beef. Cut a sail from a firm piece of cheese and stand upright in the boat on a toothpick. 

Three mushrooms on edge of potato boat are the three "men".

Battered Fried Chicken (101 Glorious Ways to Cook Chicken, Wesson Oil, Not Dated)

Batter Fried Chicken
(101 Glorious Ways to Cook Chicken, Wesson Oil, Not Dated)

1 egg, slightly beaten
2/3 cup milk
1 tablespoon Wesson
1 cup sifted all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1/4 tsp. pepper
1 fryer, disjointed
Wesson for deep frying

Combine egg, milk, and Wesson. Sift together flour, baking powder, salt and pepper and blend into milk mixture, beat smooth.

Dip chicken in batter, drain.  Cook chicken in deep Wesson heated to 350 about 12 minutes until done. 4 servings.

Variations:

Grandma's Chicken: add 1 tsp. grated onion and 1/2 tsp sage to batter.

Plantation Special: Use 3/4 cup buttermilk instead of milk in batter and omit baking powder.

Spicy Plantation Special: Use 3/4 cup buttermilk as batter liquid. Omit baking powder, add 1/2 tsp curry powder.

Nutty Chicken: Omit Wesson in batter, add 2 tablespoons peanut butter.

Glory Fries: Mix 1 tsp. celery seed, 1/2 tsp tumeric into batter.

Rosy Harvest: Make batter by beating together 1 egg, 1 tsp salt, dash pepper, 1/4 tsp basil, 3/4 cup flour, 1 can (8 oz) tomato sauce.

Seafood Bisque (Newpaper clipping)

Seafood Bisque

This recipe was torn out of a newspaper, date unknown and found in an old cookbook. 

"Lima Oneto generously shared her recipe for the most delicious (and the richest) seafood bisque I have ever tasted..."

1 lb. each: oysters, shrimp, crabmeat and scallops
1/2 lb butter
2 quarts half and half
Seasonings to taste
1/2 cup cooking sherry

Saute seafood in melted butter in heavy saucepan or thick, deep skillet. Add half and half and seasonings and blend, heating slowly to simmering stage; do not boil.  Thicken with mixture of flour and water if needed.  Just before serving, add sherry.  Serve piping hot.

Yield: 12-14 servings.

Chocolate Banana Smoothie (Waring Blendor Advertisement, circa 1970s)

Chocolate Banana Smoothie 
(Waring Blendor Advertisement, circa 1970s)

1 ripe banana
1/2 cup milk
1/2 pint vanilla ice cream
1/4 cup bittersweet chocolate syrup
1/2 cup crushed ice

Slice banana, blend all ingredients in Waring Blendor for about 30 seconds.  Serve in chilled glasses. Yield 2 1/4 cups.

Green Jade and Red Coral (Wokcraft, Yerba Buena Press, 1972)

Green Jade and Red Coral 
(Wokcraft, Yerba Buena Press, 1972)

"The name tells you that the dish will be a sight to behold."

1 lb. broccoli or any green vegetable, chopped into cubes
1/2 lb. cooked crab meat
1 slice ginger
1 tsp. salt
1 tsp. sugar
3 tsp. Chinese wine
4 tsp. light soy sauce
Enough vegetable oil for stir frying

Heat oil in wok and stir fry ginger.  Remove ginger and stir fry cubed vegetables together with salt, sugar, wine and soy, at least 5 minutes. Add crab and continue stir frying 3 minutes. Serve hot.

6 servings

String Bean and Onion Salad (Watkins Salad Book, 1949)

String Bean and Onion Salad
Watkins Salad Book, 1949

1 1/2 lbs green beans
1 large sweet onion
2 tablespoons olive oil
1 teaspoon sugar
1/2 cup vinegar (dilute with water if too strong)
Watkins Pepper

Wash beans thoroughly, remove strings and ends, and cut lengthwise. Cook in boiling salted water (1 tsp salt to a quart of water) only until tender. Drain.

Cut onion fine, add hot beans, olive oil, sugar, pepper and vinegar. Chill and let stand an hour to flavor.  Serve on crisp lettuce.

Asparagus Au Gratin (Charleston Receipts)

Asparagus Au Gratin 
(Charleston Receipts)

1 package frozen asparagus
5 hard boiled eggs, deviled
5 slices buttered toast
1 cup grated cheese
2 cups white sauce
1/2 tsp Worcestershire sauce

Cook asparagus as directed on package. Add cheese and Worcestershire sauce to white sauce. Place some asparagus on hot buttered toast. Place one half deviled egg on either side of the asparagus and cover with cheese sauce.  Serves 5.

Asparagus and Egg Casserole (Charleston Receipts, 1950)

Asparagus and Egg Casserole
(Charleston Receipts, 1950)


1 large can asparagus spears
4 hard boiled eggs, sliced
1 cup medium white sauce
1/2 cup grated cheddar cheese
1/2 cup buttered bread crumbs
Salt and pepper

Arrange half of the asparagus in bottom of greased 1 1/2 quart casserole.  Top with slices of egg, pepper and salt, and sprinkle with cheese.  Spoon in half of white sauce. Repeat in alternate layers. Top with bread crumbs and bake in moderate oven (350) about 30 minutes. Serves 6.

Clown Cupcakes (Betty Crocker Cookbook for Boys and Girls, 1960)

Clown Cupcakes
(Betty Crocker Cookbook for Boys and Girls, 1960)

Cut cone shaped pieces out of tops of cooled, baked cupcakes.

Turn cone shaped pieces upside down for hats.

When ready to serve, fill cavity of each cupcake with a scoop of vanilla ice cream. Make faces with candies.

Set hats on clown heads.

Apple Barbequed Pork Chops (Boyce Memorial APR Cookbook, 1977)

Apple Barbequed Pork Chops 
(Boyce Memorial APR Cookbook, Kings Mountain, NC, 1977)

6 pork chops
2 cups apples
1/2 cup cider vinegar
2 tsp. dry mustard
1/2 cup brown sugar
2 tsp. Worcestershire sauce
1/2 tsp. oregano
1/2 cup chopped onion

Bake for 1 1/2 hours at 350 degrees.

Seafood Ragout (Easy Entertaining, Georgia State Chapter PEO, 1957)

Seafood Ragout (In a Chafing Dish)
(Easy Entertaining, Georgia State Chapter PEO, 1957, 14th Printing 1980)

1 pint oysters
2 lbs. shrimp, cooked
1/4 cup flour
1/4 cup butter
3/4 cup cream
Few grains cayenne
1/2 tsp onion juice
1/4 tsp pepper
3/4 cup diced cooked chicken
2 tablespoons sherry
1 tablespoon finely chopped parsley
3/4 lbs. mushrooms
Salt to taste

Heat oysters until edges curl. Make sauce of butter, flour and cream. Add seasonings, then remainder of ingredients. Serve hot.

Pork Supreme (Charleston Receipts, 1950)

Pork Supreme
(Charleston Receipts, 1950, 12th printing 1963)


3 strips of bacon
1 lb. of lean pork that has been coarsley ground
1 egg plant (diced)
1 cup of diced green peppers
1 cup of diced onions
1 cup of diced celery
2 tsp. of ground ginger
1/4 cup of soy sauce
1 can of bean sprouts
1/2 cup pecans

Fry bacon, remove from pan and add pork, stirring constantly until it is well-cooked but not brown. Add diced vegetables and two cups of water. Mix well. Add ginger and soy sauce. Cook until tender, then add bean sprouts and pecans and cook for 5 minutes. Serve over steamed rice. This receipt calls for NO salt.

Serves 6.

Berks County Potato Dumplings (250 Ways to Cook Potatoes, 1950)

Berks County Potato Dumplings 
(250 Ways to Cook Potatoes, Ruth Berolzheimer, 1950)

6 uncooked potatoes
10 slices bread
Salt and pepper to season
1 onion, grated
1 teaspoon minced parsley
2 eggs, well beaten

Pare potatoes and grate. Soak bread in cold water and squeeze out as much as the water as possible.

Mix together bread, salt, pepper, grated onion and parsley.  Add grated potatoes and eggs, mix well.

Form into balls, roll in flour gently, drop into boiling salted water, cover closely and cook for 15 minutes.

Excellent with sauerkraut, stewed chicken or meat.  Serves 6.

Fish Sticks with Mushrooms (Betty Crocker Cookbook, 1978)

Fish Sticks with Mushrooms
Betty Crocker Cookbook 1978

1 package (8 oz) frozen fish sticks
1 can (4 oz) mushroom stems and pieces, drained
1 small onion, chopped
1/4 cup butter or margarine, melted
1/4 cup chopped pecans

Arrange frozen fish sticks on ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Mix remaining ingredients, spoon onto fish sticks. Cook as directed on package for oven method. 2 Servings.

Fruit Glazed Fish Sticks (Betty Crocker Cookbook, 1978)

Fruit Glazed Fish Sticks
(Betty Crocker Cookbook, 1978)

Cook 1 package (8 oz) frozen fish sticks as directed on package for oven method - except: blend 1/4 cup orange marmalade, melted, and 2 tablespoons lemon juice, spoon onto fish sticks during last 5 minutes of cooking.  2 Servings.

Filet of Sole in White Wine Sauce (The Italian Cookbook, Culinary Arts Institute, 1956)

Fillet of Sole in White Wine Sauce
(Filetti di Sogliole al Vino )
The Italian Cookbook, Culinary Arts Institute, 1956

Grease 2 qt. shallow casserole having a cover.

Wipe with clean damp cloth and place in casserole:

2 lbs fillet of sole

Pour over fillets a mixture of:

1/2 cup dry white wine
1/2 cup (1 medium size) chopped onion
3 tablespoons melted butter or magarine
2 bay leaves, crushed
1 teaspoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Cover casserole and bake at 375 for 25 minutes or until the fish flakes when gently pierced with a fork. 

6 servings.

Cereal Tricks (Betty Crockers Cookbook for Boys and Girls 1960)

Little Man Who Wasn't There (top left corner)
Half  banana in Kix, raisin eyes and nose, cherry mouth, orange hat.


Winken, Blinken and Nod ( bottom left corner)

3 maraschino cherries sitting in half banana, an apple slice for sail, on Trix.


Pig in a Poke (top right corner)

Half pear on Sugar Jets, raisin eyes and nose, apple slices for ears.


Fatso (bottom right corner)

Half peach on Cheerios, raisin eyes, maraschino cherry nose, apple slice for mouth.

Eggs in a Frame (Campfire Cooking, Betty Crocker's Cookbook for Boys and Girls 1960)

Eggs in a Frame
Source:  Betty Crocker's Cookbook for Boys and Girls 1960

Pull center from a slice of bread or cut out center with biscuit cutter.

Butter bread generously on both sides.

Brown bread "frames" on one side in moderately hot buttered frying pan.  Turn over.

Drop egg into center.

Cook slowly until egg white is set. (Cover pan until white starts to set).

Sprinkle lightly with salt.

Lift out with pancake turner.

Creme de Menthe Ice Cream and Pears (McCalls Company Cookbook 1965)

Creme de Menthe Ice Cream and Pears 
(McCalls Company Cookbook 1965)

2 quarts soft vanilla ice cream
1/4 cup green creme de menthe
1 can (1 lb, 13 oz) pear halves, well chilled
1 can (8 oz) chocolate syrup

Turn ice cream into large bowl. 

With rubber scraper, swirl creme de menthe into soft ice cream just enough to make streaks.  Do not overmix. Turn ice cream into 3 or 4 ice cube trays and freeze until firm, about 4 hours.

To serve: arrange drained pear halves in large compote. Mound scoops of ice cream on top and pour on syrup.

8 servings.

Lobster Aspic Parisian (Salads Cookbook, Favorite Recipes Press, 1969)

Lobster Aspic Parisian
(Salads Cookbook, Favorite Recipes Press, 1969)

3 envelopes unflavored gelatin
1 1/3 cups cold water
2 cans bouillon, heated
2 tbsp lemon juice
2 tsp Worcestershire Sauce
1 1/2 lb. lobster, cooked
1 1/2 cups cooked peas
1 cup diced cooked carrots
1 1/2 cups diced cooked potatoes
2 tsp salt
2/3 cup mayonnaise

Soften gelatin in water, dissolve in bouillon. Add lemon juice and Worcestershire Sauce; chill until thick. Pour 1 cup gelatin mixture into 4 cup mold. Arrange pieces of lobster, red side down, in gelatin mixture. Chill until almost set.

Dice remaining lobster, add peas, carrots, potatoes, salt and mayonnaise. Add to remaining gelatin mixture. Carefully pour over firm gelatin, chill until firm. Unmold onto lettuce, garnish with wedges of tomato, hard cooked eggs, ripe olives and lemon slices if desired.

Yield: 8-10 servings.

Maryland Creme Waffles (Joy of Christmas Cookbook, Washington DC Junior League, 1983)

Maryland Cream Waffles 
(Joy of Christmas Cookbook, Washington DC Junior League, 1983)

2 cups flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
2 eggs, separated
1 3/4 cups milk
8 tablespoons butter, melted

Mix and sift flour, baking powder, sugar and salt. Beat egg yolks with milk and stir in melted butter. Stir milk mixture into flour mixture until just blended. Beat egg whites until soft peaks form. Fold into batter. Bake in preheated waffle iron.  Serve with maple syrup.

Variation: Add 1/2 cup blueberries before folding in egg whites.

Yield: Three 9 inch square waffles.