Corn and Peppers: Gourmet Magazine August 1970

Corn and Peppers
Gourmet Magazine August 1970

Husk 3 ears of corn and cut off the kernels.  In a skillet, saute one small white onion, finely chopped, in two tablespoons of butter, until it is transparent.

Add one small green pepper, cut into small pieces, and cook the mixture, stirring occasionally until the pepper is tender. Add the corn to the pan and cook it for about 5 minutes or until it is tender.

Mix in 1/4 cup thinly slice pimiento, season the mixture with salt and freshly ground pepper to taste, and add a large lump of butter, softened.

Serves 2

Gourmet Magazine Table of the Month: August 1970

Another simple, yet elegant table setting from Gourmet Magazine, this one is from the August 1970 issue and titled "Dinner for Two".  It would be very pretty for New Year's Eve.

The table is black but you could use a black tablecloth, and the plates and stem ware are clear glass.   The baskets are silver.  They seem to contain cigarettes, so you could easily eliminate them, or place mints in them instead.

Silver baskets may not be easy to find, so you could spray paint some small baskets with silver paint to achieve the same look.  But in that case, if it were me, I would be sure to only place wrapped candy or mints in the baskets.

Check your local thrift store periodically for plates and stemware.  You might be surprised at what you find.

For this "Dinner for Two", Gourmet offered 3 menu choices:

Melon and Prosciutto

Veal Cordon Bleu

Potatoes Boulagere

Chocolate Mousse

Served with California Grenache Rose

Steak au Poivre

Broccoli Mornay

Blueberries in Lemon Mousse

Served with Cote de Beaunne '62

Soft Shelled Crabs on Toast

Corn and Peppers

Cream Cheese Mold with Guava Jelly

Served with Gewurztraminer '66

Swiss Wine Sticks (Diamond Walnuts Ad, 1972)

Swiss Wine Sticks
Diamond Walnuts Advertisement, 1972

1/3 cup butter
2/3 cup granulated sugar
3/4 tsp anise extract
2 eggs, beaten
2 cups sifted all purpose flour
2 tsp baking powder
1 tsp salt
1 cup chopped Diamond Walnuts

Cream butter, sugar and anise together, beat in eggs.  Resift flour with baking powder and salt into creamed mixture. Add walnuts, mix well.

Knead lightly on floured board. Shape into two rolls, about 10 inches long, 1 1/2 inches wide. Bake at 350° F., 25-30 minutes.  While still warm, cut into 3/4 inch slices. Turn slices cut side down, bake 15 minutes longer to toast and dry out. Makes approximately 1 1 2/ dozen.

Soup Toasts

A variety of recipes for Soup Toasts, Gourmet Magazine, December 1970

Rye Bread Rounds

Cut the crusts from slices of stale rye bread, and cut each slice into rounds. Spread rounds with melted butter and sprinkle them with salt and caraway seed.  Arrange the rounds on a baking sheet and bake in a very slow oven (200° F.) until they are crisp.


Curried Whole Wheat Triangles

Cut the crusts from slices of stale whole wheat bread and cut each slice into 4 triangles.  Coat triangles with melted butter mixed with a little curry powder and arrange on baking sheet. Bake in moderately slow oven (325° F.) until they are golden brown.

Mornay Toasts

Cut the crusts from a loaf of very stale white bread and slice the loaf as thinly as possible. Cut each slice in half and sprinkle the slices generously with Parmesan cheese and a little paprika. Arrange the slices on baking sheet and toast in very slow oven (200°) until they are lightly coated.

Italian Croutons

Cut a loaf of stale Italian bread into slices and cut the slices into 1/2 inch cubes. In  a wooden bowl mash well 1 garlic clove and add 1/4 cup olive oil, 1/2 teaspoon oregano, and salt and pepper to taste. Toss the croutons in the seasoned oil, arrange on baking sheet and bake in very slow oven (200° F.) until they are golden.

Butter-Fried Croutons

Cut the crusts from a loaf of home made type white bread, cut off  six 1/2 inch slices and cut the slices into 1/2 inch cubes. Clarify 1 1/2 sticks or 3/4 cup butter: Melt the butter in small saucepan and strain it through cheesecloth into a skillet.  Add the bread cubes and saute them, turning them frequently until they are golden on all sides. The croutons may be made with 1/4 inch bread cubes for a more formal presentation. They can also be deep fried in oil.

ices into strips 1/2 inch wide and cut the strips into pieces 4 inches long. Arrange sticks on baking sheet and toast in very slow over (200° F.) until light brown and dry.

Just in Time for The Holidays! Christmas Poke Cake (Jell-O Advertisement, Not Dated)

Christmas Poke Cake

1 package (18.5 oz.) Betty Crocker Super Moist White Cake Mix

1 package (3 oz.) Jell-O Brand Raspberry Flavored Gelatin
1 package (3 oz.) Jell-O Brand Lime Flavored Gelatin

2 cups boiling water

1 container (8 oz.) Birds Eye Cook Whip Non-Dairy Whipped Topping, thawed

Prepare cake mix as directed, baking in two 8 inch layer pands, cool.

Place cake layers, top sides up, in two clean 8 inch layer pans; prick each cake with fork at 1/2 inch intervals. Meanwhile, dissolve each flavor gelatin separately in 1 cup of the boiling water.

Carefully pour raspberry gelatin over one cake layer and lime flavor gelatin over second cake layer. Chill 3-4 hours.

Dip one cake pan in warm water for about 10 seconds, then unmold cake layer onto serving plate. Top with about 1 cup of the whipped topping. Unmold second layer and carefully place on first layer. Frost top and sides with remaining whipped topping.  Chill. Garnish with gumdrop holly leaves and berries.

To make gumdrop holly: flatten large green gumdrops on board sprinkled with Jell-0 lime flavored gelatin. Cut into holly leaf shapes.  Cut berries using red gumdrops and Jell-O strawberry flavor gelatin.

More Vintage Hellmann's Mayonnaise Salad Dressing Recipes

Source:  Hellmann's Advertisment, 1972, Gourmet Magazine

Lime Cottage Cheese Dressing

1/2  cup Hellmann's Real Mayonnaise
1/2 cup small curd creamed cottage cheese
2 tablespoons milk
1 tablespoon sugar
1/2 tsp grated lime rind
1 tablespoon lime juice

Combine ingredients.  Serve on citrus fruit salad. Makes 1 cup.



Mayonnaise Espagnole

1 cup Hellmann's Real Mayonnaise
1/4 cup finely chopped cooked ham
1/2 tsp prepared mustard
Dash red pepper or cayenne
Dash garlic powder
1/3 cup milk
1 tablespoon Mazola corn oil

Combine all ingredients.  Makes 1 1/3 cups

Dill Dressing

1/2  cup Hellmann's Real Mayonnaise
1/2 cup dairy sour cream
1 tablespoon dried dill weed
1 teaspoon lime juice
1/3 cup milk

Combine all ingredients.  Serve on seafood or vegetable salads.  Makes about 1 cup.

Creamy Italian Dressing

3/4  cup Hellmann's Real Mayonnaise
1 tablespoon wine vinegar
1 tablespoon lemon juice
1 tablespoon Mazola corn oil
1 tablespoon water
1 tsp Worcestershire sauce
1/2 tsp dried oregano leaves
1 tsp sugar
1 small garlic clove, minced

Combine ingredients. Makes 1 cup.

Athole Brose Recipe

Athole Brose
Source: Dewar's White Label Advertisement, 1972

"Athole Brose is a Scottish drink concocted many years ago to warm the festive soul on important occasions such as St. Andrew's Day (Scotland's Patron Saint), Christmas and Hogmanay, or New Year's Eve." 

Avocado Dip Recipes: California Avocado Advertisement circa 1970s

These recipes are from a California Avocado magazine advertisement, 1972

The Celebrity

4 avocados, smashed
2 tablespoons lime juice
2 tsp salt
1/2 tsp Worcestershire
1/8 tsp Tabasco
2 cloves garlic, crushed

Blend all ingredients, cover and chill.  About 3 cups.

Repartee

4 avocados, smashed
1/2 cup sour cream
1 package (0.7 oz.) garlic salad dressing mix
1 tablespoon vinegar
1 tsp chopped chives
3 slices bacon, crisp cooked and crumbled

Blend all but bacon, cover and chill. Stir in bacon.  About 3 cups.


Spree

4 avocados, smashed
2 tablespoons vinegar
2 tsp salt
1/8 tsp oregano
1/4 cup chopped green onions

Combine all ingredients, cover and chill. About 3 cups.

Vintage Hellmann's Mayonnaise Salad Dressing Recipes

These salad dressing  and meat sauce recipes are from a Hellmann's Mayonnaise advertisement in a 1972 issue of Gourmet Magazine

Green Goddess Salad Dressing

3/4 cup Hellmann's Real Mayonnaise
3 tablespoons milk
2 anchovies, minced
1 tablespoon tarragon vinegar
1 1/2 teaspoons lemon juice
1 cup parsley sprigs, minced
2 tablespoons finely chopped chives

Mix ingredients and serve on greens. Makes 1 cup.

Mayonnaise Russe

1 cup Hellmann's Real Mayonnaise
2 tablespoons horseradish
2 teaspoons vinegar
1/2 teaspoon dried tarragon leaves, crushed
1/3 cup milk
2 tablespoons Mazola corn oil

Mix ingredients, serve on meats.  Makes 1 cup.

Russian Dressing

1/2 cup Hellmann's Real Mayonnaise
1/3 cup chili sauce
2 tablespoons milk
1 tablespoon sweet pickle relish

Combine ingredients. Makes 1 cup.

Gourmet Magazine: Table of the Month May 1972

Gourmet Magazine, May 1972

I've just recently come into possession of a number of Gourmet magazines from the 1970s.  I always love looking through Gourmet and one of my favorite features is what I call the "Table of the  Month", but in reality is called "Gourmet's Menus".

This is the May 1972 "Table of the Month" and it's for one of four Pancake Breakfasts:

Fruit Compote, Stacked Hungarian Pancakes, Coffee 

Chilled Melon, French Pancakes with Red Currant Jelly, Cafe Au Lait (since I see what looks like Red Currant Jelly in the picture, I'm guessing it's this one!)

Red Emperor Grapes, German Apple Pancakes, Hot Chocolate

Orange Juice, New England Buckwheat Pancakes, Maple Syrup, Butter, Country Sausages, Coffee, Tea

Orange Juice, Swedish Pancakes with Lingonberries, Coffee.
 
In any event, I love the simplicity of the table, and yet it's very elegant - and easy to duplicate with a simple check tablecloth, some vintage or antique pitchers, white dinnerware and napkins to match the tablecloth.  Don't forget the newspaper.  Comfortable, yet special!

Clam Appetizer Dip: Philadelphia Brand Cream Cheese Cookbook, Kraft, 1982

Clam Appetizer Dip
Philadelphia Brand Cream Cheese Cookbook, Kraft, 1982

1 8-oz can minced clams
1 garlic clove, cut in half
1 8-oz package Philadelphia Brand cream cheese
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire Sauce
1/2  teaspoon salt
Dash of pepper

Drain clams, reserving 1/4 cup liquid.  Rub mixing bowl with garlic.  Combine clams, clam liquid, softened cream cheese, and remaining ingredients. Mix until well blended. Chill. Serve with chips or crackers.  1 2/3 cups.

Golden Crescent Pudding: Summer Recipe 1940's Delmonte Ad

Golden Crescent Pudding
Del Monte Sliced Peaches, circa 1940

1 No. 2 1/2 can Del Monte Sliced Peaches
2 pkgs. vanilla flavor tapioca pudding
3 cups milk
1 cup syrup from peaches
1 tbsp lemon juice
1/2 tsp almond extract
Toasted, unblanched almonds
1/2 cup heavy cream, whipped

Prepare pudding as directed on package., using the milk and the cup of syrup drained from the peaches for liquid. Add lemon juice and almond extract. Pour into 10 x 6 x 1 1/2" dish, chill overnight. Meanwhile, cook down remaining syrup from peaches to about half. Chill. Turn out pudding on plate, top with peaches and almonds as shown. Serve with chilled peach syrup combined with the whipped cream. Serves 8.

Thrifty Party Cakes with Baker's Coconut (circa 1940s)

Thrifty Cake into Party Cake
Easy with Baker's Coconut

Start with your pet economy cake - frost, then top with Baker's Coconut and you'll have a beauty every time.

4 Party Dresses for Budget Cakes:

Jolly Children's Party Cake: (top left): Frost 2-layer cake, then mark 9 squares on top with yellow tinted confectioner's sugar glaze (or you could use frosting in a tube).  Sprinkle with Baker's Coconut. On each squares, stand an animal cracker dipped in melted Baker's Dot Chocolate.

Sweetheart Cake for Shower or Valentine's Day: (top right).  Frost a pretty pink. Outline a heart on top with silver dragees. Dust heart with pink sugar, rest of cake with Baker's Coconut.

Festive Card Party Cakes (center). Frost 2 inch squares of cake in assorted colors. Sprinkle toasted Baker's Coconut on sides of white cakes, untoasted coconut on sides of tinted cakes. Outline hearts, clubs, etc. on top in contrasting shades of frosting.

Radiant Birthday Cake: (bottom).  Glamourize a white frosted layer cake with bands of white, pink and yellow tinted coconut. Top with candles.

To tint coconut, place in glass jar, filling half full. Dilute a small amount of food coloring and sprinkle over coconut. Cover jar and shake until coating is evenly distributed.

To toast coconut: spread thinly in shallow pan. Toast in moderate oven (350 degrees) until delicate brown, stirring often.

Fiesta Peach Shortcake (Canned Cling Peaches from California Ad, circa 1951)

Fiesta Peach Shortcake
Canned Cling Peaches from California Ad, circa 1951

Make 3 inch biscuits from your own recipe or packaged mix (adding a little extra shortening and sugar).  Split warm biscuits, put together shortcake style with peach slices and whipped cream between and on top. 

Variation:  Sliced pound cake or lady fingers from your grocer or bakery make wonderful peach and whipped cream shortcake.

Fiesta Peach Crown (Canned Cling Peaches from California Ad, circa 1951)

Fiesta Peach Crown
Canned Cling Peaches from California Ad, circa 1951

Make raspberry gelatin as directed on package. Add two tablespoons lemon juice. Cool until thick. Place swirl of drained canned cling peach slices  in 6 or 8 small round molds. Cover with gelatin. Chill until firm. Unmold. Serve with whipped cream. For Golden Fiesta Crown, use plain gelatin, following directions on package for lemon gelatin.

Fiesta Fan Peach Salad (Canned Cling Peaches from California Ad, circa 1951)

 
Fiesta Fan Peach Salad
Canned Cling Peaches from California Ad, circa 1951

Arrange canned cling peach slices in fan pattern on garnished salad plate. Place small lettuce cup at base of fan. Fill with mayonnaise or salad dressing. Garnish with orange and grapefruit sections, apple or avocado slice and pimiento ribbons.  Also try a salad of plump sun-ripe peach halves on cottage cheese

Ham Banana Rolls (1947 Chiquita Banana Advertisement)

Ham Banana Rolls 
(1947 Chiquita Banana Advertisement)

6 thin slices boiled ham
Prepared mustard
6 firm bananas, peeled
Cheese sauce

Use all yellow or slightly green tipped bananas.

Spread each slice of ham lightly with mustard. Wrap a slice of the prepared ham around each banana.  Place in shallow baking pan and pour cheese sauce over bananas.  Bake in moderate (350 degree) oven for 30 minutes or until bananas are tender (easily pierced with fork).  Serve hot with cheese sauce from the pan poured over each roll.  Serves 6.

Cheese Sauce
1 1/2 tablespoons butter
1 1/2 tablespoons flour
3/4 cup milk
1 1/2 cups grated American cheese

Melt butter, add flour, and stir until smooth. Stir in milk slowly. Add cheese and cook, stirring constantly until sauce is smooth and thickened.  Makes about 1 cup sauce.

Key Lime IceBox Cake (1958 Borden's Eagle Brand Condensed Milk Ad)

Key Lime IceBox Cake
(1958 Borden's Eagle Brand Condensed Milk Ad)

1 cup fine graham cracker crumbs
3 tbsp butter, melted
2 eggs, separated
1 (15 oz) can Eagle Brand Sweetened Condensed Milk
1/2 cup fresh lime juice and 1 tsp. grated lime rind OR 1 (6 oz) can fresh-frozen limeade
1/4 tsp. vanilla extract
1/4 cup sugar
3 to 4 drops green pure food coloring (if desired)

Combine crumbs and butter. Reserve 1/4 cup mixture. Press remaining mixture on bottom and sides of lightly buttered refrigerator tray, chill.   Beat egg yolks until thick, combine with Eagle Brand Sweetened Condensed Milk.

Add lime juice or limeade, rind and vanilla, stir until mixture thickens.  If desired, tint pale green.

Beat egg whites into soft peaks, gradually add sugar, beat until stiff but not dry. Fold into Eagle Brand-lime mixture. Pour into tray.

Border with reserved crumbs, decorate with slices of lime rind. Freeze until firm 4-6 hours.

Orange Buttermilk Cooler (Borden's Advertisement, Ladies Home Journal, 1958)

Orange Buttermilk Cooler
(Borden's Advertisement, Ladies Home Journal, 1958)

Combine one large scoop of Borden's Orange Sherbet with each cup of chilled Borden's Buttermilk and beat until smooth and creamy.   Decorate with an orange slice and a bright maraschino cherry!

Pear-Go-Round Salad (Del Monte Ad, Ladies Home Journal, July 1958)

Pear-Go-Round Salad 
(Del Monte Ad, Ladies Home Journal, July 1958)

1 cup cottage cheese
1 package (3 oz) cream cheese
4-6 green (mint flavored) maraschino cherries, halved
1 teaspoon unflavored gelatin
1/4 cup syrup from green cherries
2 packages strawberry or cherry flavored gelatin
1 can (1 lb. 13 oz.) Del Monte Pear Halves
Salad greens

Mix cottage and cream cheeses. Soften unflavored gelatin in syrup from cherries; dissolve over hot water.  Stir into cheese. Arrange cherry halves in bottom of 1 1/2 qt. mold or bowl; carefully spoon in cheese mixture. Chill until set.

Make red gelatin, using 3 1/2 cups liquid for the 2 packages instead of the 4 cups called for in directions. Chill until syrupy, pour over cheese. Chill 4-5 hours. At serving time, unmold on greens, add well-drained pear halves.

Serves 8-11

Chicken-In-The- Gold (French's Mustard Ad, Ladies Home Journal, July 1958)

Chicken-In-The- Gold 
(French's Mustard Ad, Ladies Home Journal, July 1958)

 3 broilers split (6 halves)
3 tbsps. French's Curry Powder
1/2 cup honey
1/2 cup French's Mustard

Rub 2 tbsps. curry powder into chicken before broiling. Combine 1 tbsp. curry powder with the mustard and honey.  Place chicken, well brushed with sauce, on grill, skin side up. Turn about every 5 minutes and baste with mustard mixture.  Cooking takes about 45 minutes but the exact time depends on the intensity of heat and size of the broilers.

Friendly Warning: Because French's mustard has a special flavor, texture and color all its own, don' expect best results from this recipe with any other mustard.

Potatoes Elegante (Kraft, The Greatest Food Show in the Land, 1982)

Potatoes Elegante Kraft, The Greatest Food Show in the Land, 1982 The Best of Kraft Television Recipes

6 medium potatoes, thinly sliced
1/3 cup Squeeze Parkay margarine
1 cup (4 oz) Kraft grated Parmesan cheese

Rinse potatoes, dry on paper towels. Brush 1 tablespoon margarine onto bottom and sides of 9 inch pie plate, sprinkle with 1 tablespoon cheese. Coat potatoes with remaining margarine.  Arrange single layer of potatoes on bottom and sides of pie plate, sprinkle with cheese. Repeat layers. Bake at 400 degrees for 1 hour or until potatoes are tender. Invert immediately onto serving plate.

4-6 servings.

Fiesta Broccoli (Kraft, The Greatest Food Show in the Land, 1982)

Fiesta Broccoli 
Kraft, The Greatest Food Show in the Land, 1982
The Best of Kraft Television Recipes

1 7 1/4-oz package Kraft macaroni and cheese dinner
2 cups broccoli flowerets, cooked and drained
2 tablespoons chopped pimiento
1/2 tsp salt
2 tablespoons almond slices, toasted

Prepare dinner as directed on package, except using 1/2 cup milk.  Add broccoli, pimiento and salt, mix lightly.  Heat thoroughly, stirring occasionally. Spoon into serving dish and sprinkle with almonds.

6 servings

Variation: substitute 10 oz. package frozen chopped broccoli, cooked and drained for flowerets.

Give Festive Flavor to Company Stew (Lea & Perrins Ad, Not Dated)

Give Festive Flavor to Company Stew 
(Lea & Perrins Ad, Not Dated)

Cut 2 1/2 lbs beef chuck into 1 inch cubes. Place in heavy saucepan and add

4 cups of beef broth
1 tablespoon Lea & Perrins
2 tsp. salt
1 large onion, sliced

Cover.  Simmer over a low flame for 2 hours or until meat is tender. Add 1 large bag frozen stew vegetables and 16 whole fresh mushrooms. Cook an additional 20-30 minutes, or until vegetables are tender.

Thicken with 1 tablespoon cornstarch blended with 1/4 cold water. Serves 8.

Golden Graham S'Mores (Family Food Ideas)

Golden Graham S'Mores 
(Family Food Ideas)

1/3 cup light corn syrup
1 tablespoon butter or margarine
1 package (5.75 ozs.) milk chocolate chips
1/2 tsp. vanilla
4 cups Golden Grahams cereal
1 1/2 cups miniature marshmallows

Butter 9 x 9 x 2 inch square pan. Heat corn syrup and butter to boiling in 3 quart saucepan, remove from heat.  Add chocolate chips and vanilla, stir until chocolate is melted. Fold in cereal gradually until completely coated with chocolate. Fold in marshmallows. Turn cereal mixture into pan and press with buttered back of spoon. Let stand at room temperature at least 1 hour. Cut into bars, 2 1/4" x 1 1/2".  24 bars.

Baked Smoked Ham Jubilee (St. Joseph's Calendar for 1980)

Baked Smoked Ham Jubilee 
(St. Joseph's Calendar for 1980)

Place 5 to 7 pound half ham, fat side up, on rack in open roasting pan.  Insert roast meat thermometer so the bulb is centered in the thickest part. Be careful that bulb does not rest in fat or on bone. Do not add water, do not cover.

Roast in slow oven (325 degrees) until the meat thermometer registers 140 degrees for "fully cooked" half ham (18-24 minutes per pound); 160 degrees for a "cook-before-eating" half ham (22 to 25 minutes per pound). 

Brush ham with Cherries Jubilee Sauce 30 minutes before end of baking  time.  When ready to serve, place ham on platter and spoon remaining hot Cherries Jubilee sauce over ham. 

Cherries Jubilee Sauce: combine 1 can (21 oz.) cherry pie filling, 1/2 cup cherry wine and 1 teaspoon grated orange rind and cook slowing, stirring occasionally, for 10-15 minutes.

Skillet Meatloaves (Camping & Quick Summer Meals, French's Seasoning Salt Advertisement, Not Dated)

Skillet Meatloaves

1 egg
1/2 cup tomato juice
1 tablespoon French's Minced Onion
1 teaspoon French's Seasoning Salt
1 1/2 lbs. ground beef
1/2 cup fine dry bread crumbs
1 tablespoon oil or shortening
2-3 slices process American cheese

Beat together egg, tomato juice, minced onion, seasoning salt in large bowl. Add ground beef and bread crumbs, mix lightly.  Shape into 5 or 6 small loaves. Heat oil in large skillet, add meatloaves and brown on both sides. Cover, cook over low heat 15-20 minutes, until cooked. Top each with a half slice of cheese during last few minutes of cooking.

5-6 servings.

Rainbow Poke Cake (Jell-O Advertisement, not dated)

Rainbow Poke Cake

1 package (18.5 oz.) Betty Crocker Super Moist White Cake Mix
1 package (3 oz.) Jell-O Brand Raspberry Flavored Gelatin
1 cup boiling water
1/2 cup cold water

Prepare cake mix as directed on package, baking in well-greased and floured 13" x 9" pan. Cool cake in pan 15 minutes, then prick with utility fork at 1/2 inch intervals. Meanwhile, dissolve gelatin in boiling water. Add cold water and carefully pour over warm cake. Chill 3-4 hours and garnish as desired.

Chicken Fricassee with Dumplings (Bisquick Cookbook 1964)

Chicken Fricassee with Dumplings 
(Bisquick Cookbook 1964)

1 stewing chicken (4 to 5 pounds), cut up
1/4 cup fat
2 sprigs parsley
4 celery tops
1 carrot, sliced
1 slice of onion
2 tsp. salt
1/8 tsp. pepper
Dumpling dough

 Brown chicken slowly in fat. Place in kettle with just enough boiling water to cover. Add rest of ingredients except dumplings.  Boil 5 minutes, turn down heat and simmer until tender (2-3 hours).

Make dumplings from basic recipe (below) and drop on simmering stew. Remove dumplings and chicken to platter, keep hot while making gravy (below).  Pour gravy over chicken and dumplings and serve.

8 servings.

Dumplings

2 cups bisquick
3/4 cup milk

Mix thoroughly with fork. Drop by spoonfuls onto boiling stew. Cook uncovered over low heat for 10 minutes. Then cover and continue cooking for 10 minutes longer. Liquid should just bubble gently. Makes 10-12 dumplings.

Stew should be boiling when dumplings are dropped; the steam helps them to rise. Drop dough onto meat or vegetables, not into liquid, to avoid absorption of moisture from stew.  

Gravy
Leave chicken broth (about 4 cups) in kettle over low heat.  Skim off excess fat. Mix 1/2 cup Bisquick and 1 cup milk or cold water to a smooth paste. Stir into broth. Cook until thickened (about 15 minutes), stirring occasionally. Season to taste.

Triple Layer Pudding Pie (1975 Jell-o Advertisement)

Triple Layer Pudding Pie
(1975 Jello Advertisement)


1 package (4-serving size) Jell-o Chocolate Pudding and Pie Filling*
1 package (4-serving size) Jell-o Vanilla Pudding and Pie Filling*
3 1/2 cups milk
1 baked 9 or 9  5/8-inch Mrs. Smith's Pie Shell, cooled
1 tablespoon chocolate syrup
1 cup Cool Whip Non Dairy Whipped Topping

*or use Jell-o Instant Pudding and Pie Filling

Prepare pie filling mixes separately  as directed on package for pie, reducing the milk for each to
 1 3/4 cups. Pour chocolate pie filling into pie shell. Carefully spoon vanilla pie filling over the chocolate layer.  Chill 3 hours.  Blend syrup into whipped topping, spread over the vanilla layer.  Chill.

Rosy Pear Compote (Better Homes & Gardens September 1970)

Rosy Pear Compote 
(Better Homes & Gardens September 1970)

This dessert was the top prize winner in the "Fast" category of pear desserts - Better Homes and Gardens magazine, September 1970

1 16-oz can whole cranberry sauce
1/3 cup sugar
1 tablespoon lemon juice
1/4 tsp ground cinnamon
1/4 tsp ground ginger
6 fresh pears, pared, cored and quartered
2 medium oranges, peeled, sliced and halved

In medium saucepan, combine cranberry sauce, sugar, lemon juice, cinnamon and ginger, bring mixture to boiling. Place pear quarters and orange slices in 1 1/2 quart casserole or baking dish. Pour cranberry mixture over pears and oranges. Cover and bake at 350 degrees for 40 minutes or until pears are tender. Spoon fruit mixture into sherbets or compotes.  Serve warm.

Makes 6 servings.