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.