the post and courier cookbook (1966)
TRANSCRIPT
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I......
THE
POST COURIER
COOKBOOK
Edited
by
Charlotte Walker
Illustrated
by
Laura Swan
Charleston South Carolina
1966
I
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cc Evening Post Publishing Company 1966
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II
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ACK \OWLEDG \IE \T
he editor \\·ishes to thank those food specialists in in-
dustry and government rhose contributions have made
this cookbook possible.
Proceeds will go to the Sertoma Club of Charles-
ton for the Charleston Crippled Children Society.
III
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CONTENTS
FOREWORD
Page
Mrs. Mark Wayne Clark ________________________VII
EXTRA, EXTRA
Preface by the Food Editor _____________________VI
BREAD
The new technique---------------------------- 1
CAKES
Mostly loved-and-lost recipes ____________________ 79
CHICKEN
The budget-balanced of the 'S\ F~i ::------------- 29
CHILDREN
Younger set party food --------------- -::--- ------157
COOKIES
Reader-approved ______________________________35
FRUIT CAKES
Some traditional, some time-~?ving --------- - ---- 99
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GETTING THE l\IOST FOR YOGR MONEY
Mercenary l\fary'~ Cents-Savers _________________ 49
MISCELLANEOUS DESSERTS
The meal's sweet finale ________________________109
MIXES
Basic; ready for trimming ______________________ 17
PARTY FARE
Fripperies and freezables _______________________189
PIES
. in response to your request. . . __________121
SANDWICHES
Sustaining or simply social _____________________181
SAUCES
Where gourmet food begins ____________________ 169
VEGETABLES
Many splendored things _________________________ 65
V
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oreword
When my husband General Clark retired from The
Citadel the Military College of South Carolina after
nearly eleven years as its President we had developed
a deep admiration for the people of South Carolina and
their way of life.
We thoroughly enjoyed the hospitality of our Charles-
ton friends and saw first hand their respect for true
Democracy for the American ideals they held so dear.
It is for these reasons we have made our permanent
home in this city. We found their traditional manner
of preparing food an intriguing part of their glorious
history.
I recall with great embarrassment my experience in
a local fish market. We had so enjoyed our first She-
Crab Soup and were eager to make our own. The
market was crowded with people so when I placed my
order for only the FEMALE crabs to be selected for
VII
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making She-Crab Soup I couldn t understand why ev
eryone was doubling over with laughter. The gentleman
kindly explained but that didn t lessen the redness in
my face. (See recipe for She-Crab Soup.)
Gourmet food, the receipts passed down for centuries,
served in these old historic homes, seems to taste more
delectable with each passing year.
I was pleased and honored when asked by our two
splendid newspapers, The News and Courier and
Charleston Evening Post, to write this foreword for a
worthy project. The proceeds go to charity. The for
tunate individuals who read and use these receipts are
also benefited.
Charleston, S. C., 1966.
(Editors Note: The foregoing
was written shortly before Mrs.
Clark s death.)
RENIE CLARK
(Mrs. Mark Wayne Clark)
VIII
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1
BRE D
he new technique
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2
THE POST COURIER COOKBOOK~
BREAD Page
Basic White Bread _________________________________
Cheese Bacon Clover Leaf Rolls ____________________8
Cinnamon Raisin Wheat Germ Bread ___________ 6
Freezing _______________ 4
Golden Gate Snack Bread ________________________
5
Koeksisters _____________________________________
Onion Sandwich Buns __________ · ____ 6
Orange Raisin Bread ____________________________10
Sour Dough French Bread _____. ·· ______13
Sour Dough Starter ______________________________
4
Swedish Rye 9
Wheat Germ Cinnamon Spiral ____
_______________
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3.
The CoolRise technique is the most interesting de
velopment in baking since the introduction of active
dry yeast.
In forty-five minutes - with twenty minutes out for
coffee while you read your favorite newspaper-you
can prepare bread or rolls, or both, then go
@ff to
the movies or the hairdresser s without a worry.
All the wearisome watching and waiting has been
eliminated. You don t have to look for a warm, draft
free place to let the dough rise. Instead, your re
frigerator takes over with controlled rising.
The loaves must be refrigerated for two hours-but,
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4
THE POST COURIERCOOKBOOK
you can leave them there for twenty-four hours with
out any concern . This flexibility means that we can
adjust our bread-baking to fit our schedules, rather
than planning the day s activities around the bread.
The method can be adapted to whole wheat, rye or
graham flour , and to the addition of other ingredients
like cheese , nuts or fruit.
But you must have a balanced formula .
It
won t work
with just any recipe.
You must use the size pans called for in the recipe.
reezing
Most of the recipes that follow are for two loaves
of bread, or the equivalent in rolls. All can be frozen
successfully.
Another method, is to freeze half the dough instead
of placing it in a pan to rise. Weeks, or months later,
you can thaw the dough, allow it to rise and bake it.
Or you can incorporate a new flavor-cheese, benne
seeds or a relish of some kind for rolls.
To Summarize: bread-baking no longer is an all
day project. Evidence of the undertaking is visible in
your kitchen for a maximum of forty-five minutes
and for twenty minutes of that time there s no rea
son for you to remain in the kitchen. At the end of
forty-five minutes the dough is in the pans in which
it is to be baked, and tucked away in the refrigerator
just waiting for your convenience.
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THE POST-COCRIER COOKBOOK
asic White read
51 ~ o 6
1
2 cups flour
2
packages yeast
1
/~
cup \\'arm \\·ater
1105-115
degrees )
1
cups \rarm milk ,
105-115
degrees)
2 tablespoons sugar
1 tablespoon salt
3
tablespoons butter or other shortening
Cooking oil
l\leasure flour.
Sprinkle or crumble yeast into water in a large,
\rnrm bO\rl. Stir until dissolved . Add milk, sugar, salt
and butter.
Add two cups of flour and beat with rotary beater.
Then add 1 cup of flour and beat with spoon vigorously
for 150 strokes.
Mix in remaining flour gradually , adding enough to
make a soft dough that leaves the sides of bowl.
Turn out onto floured board. Shape dough into a
ball and then knead until smooth and springy, about
5
to
10
minutes.
Cover with plastic wrap and then a towel.
Let rest 20 minutes.
Punch dough down and divide in half. Roll each half
to uniform thickness and shape into
8-
by 12-inch rec
t.angle.
Break down all gas bubbles . Beginning with upper
8-inch end, roll toward you. Seal with thumbs or heel
of hand. Seal ends and fold under. Do not tear dough.
Place loaves seam side down in center of greased
8 -by 41/z-by 2 -inch loaf pans. Brush tops with cook
ing oil.
Cover tops loosely with oiled wax paper and then
plastic wrap.
Refrigerate 2 to 24 hours.
Remove from refrigerator and uncover.
Let stand at room temperature for
10
minutes.
Prick any gas bubbles with oiled toothpicks.
Bake in a 400-degree oven for 30 to 40 minutes.
Remove from pans immediately. Brush with bulter.
Cool.
Makes two loaves.
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THE POST-COURIER OOKBOOK
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THE POST-COURIER COOKBOOK 9
Swedish ye
3 to 3
1
/ 2 cups white flour
212
cups rye flour
1
/ 2
cup warm water
2 packages yeast
11/z cups warm milk
1 tablespoon sugar
1 tablespoon salt
cup molasses
2 tablespoons butter or other shortening
2 tablespoons grated orange peel
Cooking oil
Spoon or pour flours into dry measuring cup. Leve]
off and pour measured flour onto wax paper; keep
flours separate .
Measure warm water into large warm bowl. Sprinkle
or crumble in yeast; stir until dissolved. Add warm
milk, sugar, salt, molasses and butter .
Add 2 cups white flour. Beat with a rotary beater
until smooth about 1 minute).
Add 1 cup rye flour. Beat vigorously with a wood
en spoon until smooth about 150 strokes).
Stir in remaining rye flour and orange peel.
Add enough additional white flour to make a
soft
dough.
Turn out onto lightly floured board and knead until
smooth and elastic, about 8-10 minutes. Cover with plas
tic wrap; then a towel; let rest on board for 20 min
utes.
Divide dough in half. Shape each half into a round
loaf. Flatten slightly. Place in greased 8-inch pie pans
or on a greased baking sheet. Brush loaves with oil.
Cover pans or baking sheets loosely with wax paper
brushed with oil; then top with plastic wrap. Re
frigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Care
fully uncover the dough; let stand for 10 minutes at
room temperature.
Using a greased wooden pick or metal skewer,
puncture any gas bubbles which may have formed on
the dough.
Bake at 375 degrees for about 35 minutes, or until
done. If desired, brush with melted margarine.
Makes 2 loaves.
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THE POST COURIERCOOKBOOK
Orange Raisin read
51h to
6~2
cups flour
1
h cup warm water
2 packages yeast
1 cups warm milk
2 tablespoons sugar
1 tablespoon salt
3 tablespoons butter or other shortening
2 cups raisins
1 tablespoon grated orange peel
Cooking oil
Spoon or pour flour into dry measuring cup. Level
off and pour measured flour onto wax paper .
Measure warm water into large warm bowl. Sprinkle
in yeast; stir until dissolved. Add warm milk, sugar,
salt and butter.
Stir in 2 cups flour. Beat with rotary beater until
smooth (about 1 minute).
Add 1 cup flour. Beat vigorously with a wooden spoon
until smooth ( about 150 strokes).
Stir in raisins and grated orange peel.
Add enough additional flour to make a soft dough.
Turn out onto lightly floured board and knead until
smooth and elastic, about 5-10 minutes.
Cover with plastic wrap, then a towel; let rest on
board for 20 minutes.
Punch down; divide dough in half.
With a rolling pin, roll each portion into an 8 x 12~
inch rectangle.
Beginning with upper 8-inch edge, roll dough towards
you. Seal with thumbs or heel of hand after each
complete turn. Seal final seam and edges well.
Place in greased 8 by 4 by 25/s-inch loaf pans.
Brush with cooking oil.
Cover pans loosely with oiled wax paper, then with
plastic wrap.
Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Care
fully uncover dough; let stand for 10 minutes at room
temperature. Using a greased wooden pick or metal
skewer puncture any surface bubbles which may have
formed on the dough.
Bake at 400 degrees for 30-40 minutes, or until done.
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THE POST-COURIER COOKBOOK
Wheat Germ innllmon Spiral
4 -5 cups flour
2 packages yeast
1/z cup warm water
1 cups warm milk
2 tablespoons sugar
1 tablespoon salt
1 4cup butter or shortening
1/z
cup wheat germ
1 4cup granulated sugar
1 tablespoon cinnamon
Cooking oil
Measure flour onto wax paper.
11
Sprinkle yeast into 1/z cup warm water in large,
warm bowl. Stir until dissolved.
Add warm milk, sugar, salt and butter.
Stir in 2 cups flour. Beat mixture with rotary beater
until smooth (about 1 minute).
Add wheat germ and 1 cup more flour. Beat vig
orously with wooden spoon until smooth ( about 150
strokes).
Scrape sides of bowl occasionally.
Stir in remaining flour gradually. Use enough flour
to make a soft dough which leaves sides of bowl, adding
more if necessary.
Turn out onto floured board. Round up into a ball.
Knead 5-10 minutes or until dough is smooth, elastic
and no longer sticky. Cover with plastic wrap, then a
towel.
Let rest for 20 minutes on board.
Punch down.
Divide dough into 2 equal portions.
Roll each portion into an 8x16-inch rectangle.
Combine sugar and cinnamon thoroughly. Sprinkle
each rectangle with half of the sugar-cinnamon mix
ture.
Roll up into loaves beginning with 8-inch edge. Roll
tightly. Seal final seam and edges well. Place in
greased 8 x 4 x 25/s-inch bread pans.
Brush surface of dough with oil. Cover pan loosely
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THE POST-COURIER COOKBOOK
Sour Dough French Bre
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THE POST-COURIER COOKBOOK
Sour Dough Starter
6 potatoes
2 quarts boiling water
1
/ 3 cup sugar
3 tab1espoons salt
1
cup lukewarm water
1 package yeast
Be sure you cook the potatoes in boiling water un-
til
they are very tender.
Drain and save the water.
Set the potatoes aside to be mashed.
Dissolve the yeast in lukewarm water. Mash po
tatoes; add them to remaining ingredients including
the potato water. Stir until creamy and place in large
bowl or crock. Cover and place in warm spot to fer
ment for about 48 hours. Then store in a cold place
in jars and use as needed.
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THE POST-COURIER COOKBOOK
Golden Gate
Siwek
read
2 packages yeast
1 cup warm water
4 to 41/2 cups flour
1 cup 8-ounce jar) pasteurized process cheese
spread
2 tablespoons sugar
2 tablespoons soft butter
1 teaspoon salt
Buttery Onion Filling
15
Soften yeast in warm water in large mixer bowl.
Add 2 cups flour, cheese spread, sugar, butter and
salt. Beat 2 minutes at medium speed of mixer. Grad
ually add remaining flour; mix thoroughly. Cover; let
rise in warm place until light and doubled in size, about
30 minutes. Meanwhile, prepare filling.)
Roll out dough, half at a time, on floured surface to
a 16 x 11-inch rectangle . Spread each with half of filling.
Starting with 16-inch side, roll up, jelly-roll fashion.
Seal edges and ends. Place diagonally, seam-side down,
on greased cookie sheets. Using knife or scissors, make
a lengthwise cut down center, halfway through loaf.
Cover; let rise in warm place until light, about 45 min
utes. Bake at 350 degrees for 30 to 35 minutes.
uttery Onion Filling
Combine 112cup soft butter with 1 package onion
soup mix; blend well.
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THE POST COURIERCOOKBOOK
Cimwmon Raisin Fheat Germ Bread
5 -6 cups unsifted flour
2 packages yeast
1 cup warm water
1 cup warm milk
112cup sugar
2112easpoons salt
2 teaspoons cinnamon
2 tablespoons shortening
1 cup wheat germ
2 eggs
1 cup seedless raisins
Measure flour onto wax paper.
Dissolve yeast in warm water . Stir .
Combine warm milk, sugar , salt, cinnamon and
shortening in large mixing bowl. Stir to dissolve.
Beat in yeast mixture, wheat germ, eggs and 2 cups
flour with rotary beater until smooth.
Stir in raisins.
Add 3112 o 4 cups remaining flour gradually. If nec
essary , use enough more flour to make a soft dough•
which leaves sides of bowl. Turn out onto lightly
floured board. Knead 5-10 minutes or until dough is
smooth, elastic and no longer sticky.
Place in lightly greased bowl. Grease top of dough.
Cover with wax paper . Let rise in warm place (80-85
degrees) until doubled (1-1112 ours). Punch down.
Divide dough into 2 equal portions. Shape into 2
round loaves or 2 regular loaves as desired.
Place round loaves on greased baking sheet or in 2
greased 8-inch pie pans. Place regular loaves in greased
81l2x4112x2S/s-inchread pans. Let rise in warm place
until doubled (1-1112 ours).
Bake at 375 degrees for 3-0i-35minutes or until done.
Remove from pans immediately. Cool on racks.
Decorate with powdered sugar icing and candied
cherries or raisins.
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Basic ready for trimming
17
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18
THE POST-COURIER COOKBOOK
MIXES
Page
Bacon Waffles ___________________________________ 24
Butterscotch Pecan Rolls _________________________20
Chocolate Brownies _______________________________23
Chocolate-Fleck Nut Bread _________________________0
Corn Bread ________________________________________5
Cranberry Muffins ________________________________ 1
Crisp Waffles ______________________________________
4
E-Z
Pancakes _____________________________________ 6
Frank Pancakes __________________________________6
Fruit Shortcake __________________________________2
Ginger Cookies ____________________________________5
Jelly Muffins __ __________________________________ 1
Lowcountry Cake Blend _________________________ 19
Luncheon Waffles _________________________________ 24
l
Lattice-Top Pie Technique ----------------------- ·28
Make-Your-Own Mix ______________________________2
Marmalade Muffins _____________________________21
Nut Waffles _______________________________________4
Pastry Mix ______________________________________7
Pastry Shell Baked ____. ------------------------· 28
Unbaked ________________________________________7
Spice Cupcakes ________________ _________________6
Sunday Brunch Muffins ______________________ ____21
Tiny Hot Beef Biscuits ___________________________3
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THE POST-COURIER COOKB00ff
oeksisters
1 cup milk
1-3 cup dark brown sugar , firml y packed
1 teaspoon salt
1/2 cup butter
cup warm water
1 package yeast
2 eggs
2 teaspoons grated orange peel
1 teaspoon nutmeg
4 cups flour
Peanut oil
1 cups sugar
teaspoon cinnamon
1 cup boiling water
7
Scald milk; stir in brown sugar, salt and butter. Cool
to lukewarm.
Measure warm water into large warm bowl. Sprinkle
or crumble in yeast; stir until dissolved. Add luke
warm milk mixture, eggs, grated orange peel, and
nutmeg ; mix 4ntil well blended . Stir in flour. Cover
tightly.
Refrigerate 2 hours or overnight. (Dough may be
kept in refrigerator up to 4 days.)
Divide dough in half.
On well floured board roll one half the dough to a
rectangle , 14 x 6 inches. Cut into nine 1112-inch trips.
Cut these in
half
making 18 strips, 3 x 1112-inches.
Divttle each strip in thirds by cutting to within -inch
of one end. Braid; seal ends well. Repeat with remain
ing half of dough .
Fry in deep hot peanut oil (375 degrees) until golden
brown on each side. Drain well.
Combine cups sugar and cinnamon. Stir in boil
ing water. Cook over medium heat until mixture comes
to a full boil. Dip Koeksisters in syrup. Serve cold.
Makes about 3 dozen.
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THE POST-COURIER COOKBOOK
Cheese Bacon Clover Leaf Rolls
51/zto 61/zcups flour
2 packages y.east
1
/ 2 cup warm water
1 cups warm milk
2 tablespoons sugar
1 tablespoon salt
3 tablespoons butter or other shortening
1/zcup grated sharp Cheddar cheese
1-3 cup (6 slices) bacon, fried crisp and crumbled
1/zcup minced onion
Cooking oil
Spoon or pour flour into dry measuring cup. Level
off and pour measured flour onto wax paper.
Measure warm water into large warm bowl. Sprinkle
or crumble in yeast; stir until dissolved.
Add warm milk, sugar, salt and butter .
Stir in 2 cups flour. Beat with rotary beater until
smooth (about 1 minute).
Add 1 cup flour. Beat vigorously with a wooden
spoon until smooth ( about 150 strokes).
Stir in cheese, bacon and onion.
Add enough additional flour to make a soft dough.
Turn out onto lightly floured board and knead until
smooth and elastic, about 5-10 minutes . Cover with
plastic wrap, then a towel. Let rest on board for 20
minutes.
Punch down; divide dough into 3 equal portions .
Shape each portion into 30 smooth round balls.
Place 3 balls each in greased muffin cup.
Brush with oil.
Cover pans loosely with plastic wrap .
Refrigerate 2 to 24 hours .
When ready to bake, remove from refrigerator. Care
fully uncover dough; let stand at room temperature
for 10 minutes . Bake at 425 degrees for 15-20 minutes
or until done. Remove from pans immediately.
Brush tops with butter, if desired.
Makes 2112 ozen cloverleaf rolls.
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19
There are many fine cake mixes on the market and
one of the reasons for their success is the low incidence
of baking disasters when they are used.
Despite the availability of mixes, though, a woman
still likes to bake in the old way in order to satisfy her
own creative instinct. Also, the woman who works and
who enjoys cooking , often finds it a relaxing change of
pace from office routine :
However, when one has only a limited amount of time,
it is helpful to ha ve some of the materials already
mixed and waiting for the addition of the things that
make the difference.
In this section you will find the recipe for Lowcountry
Cake Blend, a cake mixture that may be stored 3 to 4
weeks in a loosely covered jar in a cool, dry place
or in the refrigerator; this makes about 6 quarts .
There is another recipe for a biscuit mix you can use
a pastry mix blend.
Lowcountry Cake lend
5 pounds flour
1
/ 2 cup baking powder
3 tablespoons salt
3
1
/ 2
cups vegetable shortening
Combine dry ingredients in large bowl; cut in shorten-
ing with a pastry blender until mixture resembles coarse
meal
That s it.
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THE POST-COURIER COOKBOOK
Butterscotch Pecan Rolls
3 cups Lowcountry Cake Blend
3h cup (about) milk
2 tablespoons butter
113cup firmly packed brown sugar
1A cup butter
1/4
cup firmly packed brown sugar
Y2cup chopped pecans
Measure blend into bowl. Add milk and mix until soft
dough is formed. Turn out on floured board and knead
20 turns. Roll inch thick. Cream 2 tablespoons butter
and 113 up brown sugar together thoroughly; spread on
dough. Roll as for jelly roll and cut in 1-inch slices.
Meanwhile, melt remaining butter in 8-inch
square
pan. Add remaining brown sugar and mix well. Sprinkle
nuts on top. Place rolls in pan, cut side down. Bake at
375 degrees for 35 minutes, or until done. Invert at once
onto plate.
Makes 12 rolls.
Chocolate Fleck Nut Bread
3 cups Lowcountry Cake Blend
cup sugar
1 egg beaten
cup milk
112 up orange juice
1 package (4 ounce) sweet cooking chocolate, chopped
cup chopped walnuts
2 teaspoons grated orange rind (optional)
Combine blend and sugar in large bowl. Then combine
egg, milk, and orange juice. Add to dry ingredients.
Beat vigorously about 30 seconds. Stir in chocolate,
nuts and orange rind. Spoon into a well-greased 9x5-inch
loaf pan. Bake at 350 degrees for 55 or 60 minutes, or
until cake tester inserted into center comes out clean.
Let stand in pan about 15 minutes. Then remove from
pan and cool thoroughly on rack. Store, wrapped in foil
or transparent wrap. Let stand for one day before slic
ing to develop flavor.
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THE POST-COURIER COOKBOOK
Sunday runch Muffins
4 cups Lowcountry Cake Blend
cup sugar
2 eggs, well beaten
1
cups milk
cups melted butter
21
Measure blend into bowl. Add sugar, eggs, and milk.
Add melted butter. Then mix only until dry ingredients
are dampened. Fill greased medium muffin pans two
thirds full. Bake at 425 degrees for 20 minutes. Makes
about
1-112
ozen medium muffins.
Marmalade Muffins
Prepare as for Sunday Brunch Muffins, omitting sugar
and mixing 6 tablespoons orange marmalade with milk.
Before baking, top each muffin with
1
/2 teaspoon orange
marmalade.
Cranberry Muffins
Prepare as for Sunday Brunch Muffins, adding 2 cups
chopped cranberries that have been sprinkled with 1/4
cup sugar to the dry ingredients. Proceed. as directed.
Jelly Muffins
Prepare as for Sunday Brunch Muffins; before bak
ing, top each muffin with 1 teaspoon jelly or jam any
flavor).
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THE POST-COURIER COOKBOOK
Fruit Shortcllke
3 cups Lowcountry Cake Blend
cup sugar
1 egg, well beaten
V3
cup milk
Melted butter
2 quarts sweetened peaches (or other fruit in season)
Combine blend and sugar in a bowl. Blend egg and
milk; add to dry ingredients and stir only until a soft
dough is formed. Then knead 20 times on a lightly
floured board.
Divide dough in half and roll each half into a large
round about 7 inches in diameter and
1/4
inch thick.
Place one round in a well-greased 8-inch layer pan,
brush with melted butter, top with remaining round,
and brush with melted butter. Bake at 425 degrees about
15 minutes, or until golden brown.
Serve warm with fruit between halves and over top.
Garnish with prepared whipped topping or whipped
cream, if desired. Makes 6 to 8 servings.
Make Your Own Mix
2 cups vegetable shortening
9 cups sifted flour
1 tablespoon salt (more,
if
you prefer)
4 tablespoons baking powder
Combine sifted flour, salt and baking powder. Stir
well. Sift into a large bowl. Add vegetable shortening.
Using pastry blender, distribute shortening throughout
the dry ingredients until mixture resembles coarse corn
meal. Store in a closed canister on your pantry shelf.
Makes about 13 cups.
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THE POST-COURIER COOKBOOK
Tiny Hot eef iscuits
1 cup ::\Iake-Your-Om1 ::\Iix do not pack)
1
2
cup finely chopped Dried Beef
2 teaspoons prepared mustard
~2 teaspoon Worcestershire sauce
1/1
cup milk
23
Blend the dried beef, mustard. and Worcestershire
sauce. Stir into the Mix. Add the milk all at once.
Stir until just blended. Drop penn y-sized mounds of
dough from a teaspoon onto a baking sheet. Bake in
a very hot oven 450 degrees) about 7 minutes. Serve
hot. To keep hot for buffet service, place in bowl or
basket on a heated tray or in a napkin-lined chafing dish
without cover. Makes about 32 tiny biscuits.
·
Chocolate rownies
P/2 cups Your-Own-Mix do not pack)
1 cup sugar
1 cup chopped pecans
2 eggs, well beaten
112easpoon vanilla
2 squares
1
ounce each) unsweetened chocolate.
melted and cooled
Blend Mix, sugar, and pecans. Add eggs, vanilla, and
chocolate. Mix thoroughly. Pour into an 11 by 7 inch
greased pan. Bake in a moderate oven 350 degrees)
22 minutes. Cut into squares before removing from pan.
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THE POST-COURIER COOKBOOK
Crisp TVaffles
l1/2
cup Make-Your-Own Mix do not pack)
2 teaspoons sugar
1 egg, separated
1 cup milk
Blend Mix and sugar. Gradually add beaten egg yolk
mixed with milk . Mix thoroughly . Fold in stiffly beat
en egg white. Pour about
1
/ 2 cup of the mixture onto a
heated waffle baker and bake. Makes 4 to 5 waffles.
acon W af fies
Cut 5 slices bacon into small pieces. Pan-fry. Drain
off fat Add bacon pieces to Crisp Waffle batter. Blend.
Bake
Luncheon W af fies
Cut 1/z loaf of canned luncheon meat into slices, then
cut thin strips. With fork, toss together meat and
1
/2
tablespoon prepared mustard. Sprinkle meat generously
over Crisp Waffle batter on waffle baker. Bake.
Nut Waffles
Increase sugar in Crisp Waffle recipe to 1/4 cup.
Add 1/4 cup chopped nuts to batter. Bake.
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THE POST-COURIER COOKBOOK
Corn Rrea l
2 cups Make-Your-O wn Mix do not pack)
1 cup corn meal
cup sugar
I/ 2 teaspoon soda
1 tablespoon vinegar
1 cup milk
1 egg, beaten
25
Blend Mix, corn meal, sugar , and soda. Pour vinegar
into milk to make sour milk. Add
th~ combined sour
milk and egg to the Mix mixture. Stir quickly and
vigorously until just mixed . Pour batter into an 8 by 8
by 2 inch pan, bottom rubbed with shortening . Bake in
a hot oven 425 degrees ) about 30 minutes.
Ginger Cookies
3 cups Make-Your-Own Mix do not pack)
1/4 cup sugar
1 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon ground clove
1 teaspoon allspice
1/4
teaspoon baking soda
1/4
cup milk
1 egg, slightly beaten
cup molasses
Blend Mix, sugar, spices, and soda. Add milk, egg,
and molasses. Beat thoroughly. Drop by teaspoonfuls on
greased baking sheet. Bake in a moderate oven 375
degrees) 12 to 14 minutes.
Store in loosely covered container.
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26
THE POST-COURIER COOKBOOK
E Z Pancakes
1 cups Make-Your-Own Mix, (do not pack)
1 tablespoon sugar
cup milk
1 egg, well-beaten
Blend Mix and sugar. Stir milk and egg into Mix until
blended . Drop batter from tablespoon onto hot, lightly
greased griddle. Spread cakes out lightly with back
of spoon. Cook on one side until puffed , full of bubbles,
and cooked on the edges. Then turn and cook on the
other side. Serve immediately.
Frllnk Pancakes
Add 2 franks, sliced thin, to one recipe of E-Z Pan
cake batter. Makes 12 medium cakes.
Spice Cupcakes
1 cups Make-Your-Own Mix (do not pack)
cup packed brown sugar
1 teaspoon cinnamon
1
/ 2 teaspoon nutmeg
teaspoon ginger
112 up chopped nuts ( or dates or raisins)
1 teaspoons vinegar
cup milk
1 egg, beaten
Blend Mix, sugar , spices, and nuts. Pour vinegar into
milk to make sour milk. Add combined sour milk and
egg to Mix mixture . Beat thoroughly. Pour batter into
greased muffin pans. Fill one-half full. Bake in a mod
erate oven (350 degrees) about 25 minutes. Cool slight
ly. Remove cupcakes from pan. Frost with Orange
Icing.
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THE POST-COURIER COOKBOOK
Pastry Mix
4 cups vegetable shortening
12 cups unsifted flour
2 tablespoons salt
27
Sift flour with salt into large bowl. Cut in shortening
using a pastry blender until mixture is the consistency
of corn meal and small peas. Store in covered con
tainer in a cool place. Use as needed to make pie
dough. Makes about 18 cups.
Size of Pie
To Make The Pastry
Pastry Mix
Water
One crust, 7 or 8 inch __ B4 ups 1 to 2 tablespoons
Two crusts , 7 or 8 inch _ _ 2 cups 2 to 3 tablespoons
One crust, 9 inch ______ 11/ cups 2 to 3 tablespoons
Two crusts, 9 inch ______21/2 cups 3 to 4 tablespoons
Eight
31/2
inch tart shells
41/2
cups 5 to 7 tablespoons
Place Pastry Mix in bowl. Sprinkle cold water a little
at a time over different parts of Pastry Mix Toss
together lightly with a fork. Use as little water as
possible, just enough to moisten dough. Place dough on
waxed paper. Knead 3 times. Press gently with the
paper into a ball. Let stand at room temperature for
15 to 20 minutes.
For aked Pastry Shell
Prick pastry with fork. Bake in very hot oven (45 de
grees) 10 to 12 minutes.
For Unbaked Pastry Shell
Add filling to fluted unbaked pie shell. Bake accord
ing to directions for filling.
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28
THE POST-COURIER COOKBOOK
Lattice Top Pie Technique
Prepare pastry dough for a 2 crust 9 inch pie.
Di
vide dough. Roll out and fit iower crust into pan.
Roll out top crust. Cut pastry into strips 112nch wide .
Place filling into lower crust. Lay pastry strips about
1 inch apart over the filling. Turn every other strip
back. Place a strip diagonally across the c~nter.
Return folded strips to first position. Turn back al
ternate strips that were flat as first diagonal strip was
placed. Lay second strip diagonally . Return folded
strips to flat position. Continue this process to the
edge . Then work from the center to the opposite edge
in the same manner. This will give an over-under ef
fect typical of an old-fashioned lattice topped pie.
Cut strips even with edge of pan. Fold lower crust
over these ends. Press together lightly. Flute to form
standing edge.
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1
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hi ken
The
budget-balancer
of the
sixties
29.
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30
THE POST-COURIER COOKBOOK
CHICKEN
Page
Benne Chicken ___________________________ 5
Blushing Chicken _ .. ---- · __________________________
1
CHICKEN
A-Go-Go ______ ------ - __________________________4
Aspic __________. ________________--------------
46
Breast Sandwich ______________________________6
Creamed Breast ________________________________
8
Mousse ---- · -···- ______________________________
37
Over-The-Coals _ --------· _____________________
4
Rice __________·-- ··-·-_____________________________7
Sophia ____ _____ . -------------------------- · ___ 33
Sweet And Hot __ ------------------------------ 41
East India Chicken _ ----------------------------- 45
Flaming Chicken _ ______________________________9
Honey-Broiled Drumsticks ------- - ------------- - -- 4
Jellied Chicken Roll --·· ---------------------------
47
Mahogany Chicken ______________________________
37
Orange Glazed Chicken __________________________ 4
Oven-Barbecued Chicken ________________________ 43
Poulet A L Oignon Et A L Orange ________________42
Skillet Chicken Supper --------------------------- 40
Twin Chickens L Orange ---------------------------- 32
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lushing Chicken
Breast of 3 pounds broiler-fryers split
1 stick butter
1/z cup white wine
1 12-ounce jar currant jelly
1/z
pint sour cream
Monosodium glutamate
31
Skin breasts. Sprinkle with monosodium glutamate.
Preheat electric skillet. Melt butter.
Brown chicken on both sides at 360 degrees. Add
wine. Simmer 15 minutes with cover on at 280 de
grees. Melt currant jelly in the sauce. Baste chicken
thoroughly.
Simmer 15 minutes more without cover at 300 de
grees. Turn frequently and baste.
Add sour cream to sauce and blend.
Simmer at low heat for 5 minutes.
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32
THE POST-COURIER COOKBOOK
Twin
Chickens
l Onmge
2 whole broiler-fryers
1 teaspoon salt, divided
6 oranges, divided
3 sprigs of tarragon, divided
1 garlic clove, sliced in half
4 tablespoons sugar
1/4 cup red wine vinegar
2 cups chicken stock
4 peppercorns
1 tablespoon cornstarch
Watercress
Sprinkle cavity of each chicken with 1/z easpoon salt.
Hook wing tips into back.
Remove peel of 1 orange with vegetable peeler. Cut
peel into long strips and reserve for sauce. Squeeze
juice from this and 3 other oranges and reserve juice
for sauce. Cut 2 of the squeezed oranges into small
chunks.
Fill body cavities with orange chunks and one sprig
of tarragon each.
Tie legs together with strings, then tie legs and tail
together. ·
Rub each chiclrnn with garlic clove.
Place chickens in shallow open roasting pan. Roast
at 375 degrees ,. 30 minutes per pound.
Meanwhile, prepare sauce.
Stir sugar and vinegar together in saucepan; bring
to boiling,
stirring until sugar is dissolved. Reduce heat
and simmer about
5
minutes or until mixture thickens
slightly. Add stock, remaining sprig of tarragon, pepper
corns and salt to taste. Bring to boil; let simmer about
10 minutes. Add reserved orange juice.
Strain sauce into bowl; add reserved orange peel.
Pour sauce over chickens during the last 2hour of
roasting, basting frequently.
Remove chickens from pan onto heated serving plat
ter; remove cavity filling.
Stir a little water into cornstarch and stir mixture
into orange sauce in pan. He~t sauce to boiling, ~ti:rring
until smooth, clear and thickened. Garnish witp. slices
of remaining 2 oranges and watercress. Yield: 8 serv
ings.
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THE POST-COURIER COOKBOOK
Chicl en Sophia
1 8-ounce carton yogurt
1
tablespoon flour
1
3-pound frying chicken, cut up
3 tablespoons rendered chicken fat or butter
cup grated onion
2 tablespoons paprika
1/.t
teaspoon dried marjoram or savory
1 teaspoon salt
1112cup dry white wine
1
chicken bouillon cube
1 tablespoon sugar
2pound fresh mushrooms sliced lengthwise
33
Mix yogurt with flour until completely smooth and let
stand at room temperature while chicken is cooking.
Heat chicken fat or butter in a 1eavy kettle. Add
chicken pieces and cook and turn until brown on all
sides. Remove chicken and keep warm.
Add grated onion to drippings and cook about 5 min
utes until tender. Add remaining ingredients except
mushrooms, and stir until smooth. Add browned chick
en pieces.
Cover and cook over low heat about 40 minutes.
Add mushrooms and cook 10 minutes longer.
Just before serving, add yogurt and heat and stir until
sauce is smooth and hot.
Sprinkle chicken heavily with additional paprika
nd
serve with hot buttered noodles.
Serves 4 to 5.
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THE POST-COURIER COOKBOOK
enne Chicken
1/3 cup benne seeds
~2
cup flour
1 teaspoon paprika
1 tablespoon salt
teaspoon pepper
Grated peel from 1 orange
1 21/z-or 3-pound fryer cut in serving pieces
Butter
1/z cup powdered cream
2 tablespoons flour
P/2 cups water
112cup orange juice
35
Combine benne seeds 1/z cup flour paprika salt
pepper and grated orange peel in paper bag; add
2 or 3 pieces of chicken at a time and shake bag to
coat chicken well. Save leftover seasoned flour for
the sauce.
Brown chicken slowly in hot butter in skillet.
While chicken is browning in small saucepan com
bine powdered cream 2 tablespoons flour plus sea
soned flour left over from coating chicken; add water
and orange juice. Cook stirring constantly until sauce
comes to a boil and thickens.
When chicken is browned place pieces on large
oven-proof serving platter or in shallow casserole. Pour
off all but 1/4
cup fat from skillet; add cream-orange
sauce and cook and stir over low heat loosening
browned bits from skillet until thoroughly blended.
Spoon sauce around chicken.
Cover and bake at 325 degrees for 45 minutes; re
move cover and continue baking for 15 minutes or
until chicken is tender. Garnish with orange slices if
desired.
Makes 4 servings.
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36
THE POST-COURIER COOKBOOK
Chicken reast Sandwich
4 whole chicken breasts, boned
4 slices Swiss cheese
1
/ 2 pound cooked shrimp
1 egg, slightly beaten
1/4 cup butter
1/4
pound fresh mushrooms, sliced
3
cup white wine
2 tablespoons instant blend flour
1 teaspoon salt
1/z
teaspoon pepper
1
/ 2
cup light cream
2 tablespoons minced parsley
Remove skin from chicken breasts. Flatten each,
using wooden mallet.
Place
1/z
slice cheese, 8 shrimp and remaining 112
slice cheese on each half of chicken breast. Top with
other breast half. Moisten edges of chicken in egg .
Melt butter in skillet. Saute chicken fot ·1.0 to 12 min
utes over medium heat 325 degrees). Turn and cook
on other side 6 minutes. Remove to side dish, covered.
Place mushrooms in skillet. Pour in wine and simmer
until liquid is reduced to half . Blend in flour, salt,
pepper and cream. Cook over low heat, stir constantly,
until sauce thickens. Serve over chicken and garnish
with parsley.
Serves 4.
URRIED HI KEN
-
Wash broiler-fryer, cut in serving
pieces and dry thoroughly with paper towels. Sprinkle chicken
pieces with 1 to 2 teaspoons curry powder, rubbing into meat on
both sides . Arrange chicken pieces in baking dish, skin side
down. Combine 1 zcup orange juice, 1 zcup honey and 1/4cup
prepared mustard in saucepan; simmer for 5 minutes. Pour
over chicken and bake at 375 degrees, 30 minutes. Turn chicken
and continue baking an additional 20 to 30 minutes until tender
and richly browned. Remove chicken to serving platter. Add
orange cartwheels to sauce and heat 1 minute. Sauce may be
poured over chicken or served in separate dish to be spooned
over rice .
...,
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THE POST-COURIER COOKBOOK
Chicken Rice Casserole
2 212-pound) fryers
2 cups uncooked rice
1 8-ounce) can mushrooms
1 stick 1/z cup) butter
1 small onion
6
chicken bouillon cubes
Salt and pepper to taste
3
1
/ 2
cup water
37
Flour the chicken and brown in a small amount of
oil.
Place rice in greased casserole .
In blender put salt, pepper, onion, bouillon cubes
and liquid from canned mushrooms. Blend until onions
are chopped very fine; add water.
Sprinkle mushrooms over rice in casserole . Pour
blender mixture over rice and mushrooms. Place
chicken on top; dot generously with butter. Cover and
bake at 350 degrees for 11/zhours.
If no blender is available, grate onion, melt bouillon
cubes in water and add seasoning.
Mahogany Chicken
6 large pieces serving chicken
1 stick butter
1 cup cream sherry
Salt and pepper to taste
Rosemary optional)
Season chicken with salt and pepper; sprinkle with
rosemary optional) or other favorite spice.
Place chicken pieces close together and skin - side
down in baking pan. Slice butter over the chicken;
pour on the cream sherry. Bake at 425 degrees for
15 minutes, then turn pieces skin-side up. Continue
baking until tender, 40 to 46 minutes longer.
The cream sherry accounts for the mahogany color
because the natural grape sugar in the wine cara
melizes as it cooks.
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38 THE POST-COURIER COOKBOOK
Creamed reast OJ Chicken
6 rounds of Cream Bread
6 boned chicken breasts
cooked )
1 basket fresh mushrooms
cup butter
3 paper-thin slices of onion
Salt , pepper and marjoram to taste
1 cup thick cream sauce
2 heaping tablespoons sour cream
3 tablespoons sherry
Cut Cream Bread (available at the bakery) about
1-inch thick; toast. Place in serving dish and top each
slice with a boned breast of chicken .
To prepare the sauce, saute the mushrooms in but
ter; season with salt , pepper and marjoram and the
paper-thin slices of onions; add the cream sauce (pre
pared earlier from your favorite recipe), then stir in
sour cream and sherry. Spoon this sauce over the
chicken breasts on toast rounds; sprinkle with paprika
if desired.
HI KEN
CASHEW-Peel 2 oranges; cut into cartwheels. Cut
cartwheels in quarters ; sprinkle with 1 tablespoon sugar . Season
4 chicken breasts with salt and pepper, sprinkle with : cup
flour. In skillet, brown chicken in cup hot oil. Place in shal
low baking dish. In saucepan, combine 1 teaspoon grated orange
peel, 1 cup orange juice,
1
/3
cup water, 1 tablespoon cornstarch,
1/4 easpoon nutmeg or mace, 1/4 easpoon salt, 1 teaspoon sugar
and 2 tablespoons butter. Bring to boil, stirring constantly; re
duce heat, simmer 30 seconds. Pour over chicken breasts; cov
er and bake at 350 dgrees 40 to 60 minutes. Drain orange quar
ters and stir half into 1 cup sour cream; spoon over chicken.
Return to oven 8 to 10 minutes. To serve sprinkle chicken with
2 tablespoons sliced cashew nuts, and garnish with remaining
sweetened orange pieces.
....,
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THE POST-COURIER COOKBOOK
Flaming Chick en
1 baking hen cut in serving pieces
cup butter
2 ounces brandy
2 tablespoons flour
1 bottle Burgundy
1 cup tiny pearl onions
pound fresh mushrooms
Bouquet garni
Salt to taste
1 cup crisp croutons
39
Melt the butter in heavy pan; brown chicken pieces
on all sides . Pour brandy over hot chicken and but
ter in pan and set it aflame; spoon liquid over chicken.
When flame dies , sprinkle chicken with flour.
Bring Burgundy to a boil and flame this.
(If
your
Burgundy is reluctant to flame, don t worry--it just
means that the alcoholic content is not great enough to
burn off-the flavor is there. Pour Burgundy over the
chicken.
Add pearl onions, mushrooms and bouquet garni
(made of parsley, thyme and bay leaf tied together
in a bent rib of celery). Season well with salt; sim
mer over low heat for about half an hour. By this time
the wine will be considerably reduced. Remove the
bouquet garni.
Arrange the chicken on a heated platter with crisp
croutons sprinkled around . Strain the sauce through a
fine sieve and pour it over and around the chicken.
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40 THE POST-COURIER COOKBOOK
Honey Broiled Drumsticks
2 tablespoons softened butter or margarine
1 tablespoon honey
1 teaspoon kitchen bouquet
112
teaspoon salt
s teaspoon pepper
8 chicken legs or 4 legs and thighs, disjointed
Hot cooked rice
Combine softened butter, honey, kitchen bouquet, salt
and pepper . Brush chicken with butter mixture and arR
range skin side down on broiler pan. Broil 7 to 9 inches
from heat check your oven manual for exact distance
and time ) until chicken is browned and tender , about
35 minutes. Arrange chicken crown-fashion around a
mound of rice . Skim excess fat from pan drippings;
pour drippings over chicken and rice. Garnish with wa
tercress.
Makes 4 servings.
Skillet Chicken Supper
2 pounds chicken parts
2 tablespoons butter
1 can 11 ounces) condensed bisque of tomato soup
1 can 3 ounces) sliced mushrooms
Dash pepper
1 can 8 ounces) cut green b~ans, drained
1 can 8 ounces) whole onions, drained
Brown chicken in butter in skillet. Pour off drippings.
Add soup, mushrooms, and pepper. Cover; cook over
low
heat 45 minutes. Stir often. Add green beans and
onions; cook 5 minutes longer.
Makes 4 to ·6 servings.
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THE POST-COURIER COOKBOOK
Chicken Sweet nd Hot
1 tablespoon melted butter
1 z cup red currant jelly
1/4cup Worcestershire sauce
1
cup orange juice
1 clove garlic minced
1 tablespoon mustard with horse-radish
1
teaspoon powdered ginger
3
dashes of Tabasco
1
frying chicken quartered
Salt pepper
3 cups cooked rice
41
Blend together the first 8 ingredients; heat until jelly
melts. Season chicken pieces with salt and pepper. Pour
marinade over chicken and marinate to
3
hours. Cover
and bake at
350
degrees for
1
hour. Uncover increase
temperature to 400 degrees and continue cooking 30
minutes basting occasionally . Serve over beds of hot
fluffy rice.
Makes 4 servings.
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42
THE POST-COURIER COOKBOOK
Poulet a l Oignon et a l Orange
2 2-1/2
pound ) broiler-fryers , split
2 medium navel oranges , unpeeled , cut in thick slices
1 {13/s-ounces J envelope onion soup mix
1 6 ounce ) can frozen orange juice concentrate,
thawed
1 cup water
Preheat oven to 400 degrees. Place chicken and orange
slices in large roasting pan. Blend onion soup mix with
orange juice concentrate and water . Spoon some of on
ion mixture over chicken and oranges. Bake about 1-
1
/ 2
hours, or until tender and glazed, basting with remain~
ing onion mixture, turning occasionally. Serve with pan
juices.
Makes 6 to 8 -servings.
ICI ON Alt'Ll; il\UTfAtS
/;
C2J
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THE POST-COURIER COOKBOOK
Oven Barbecued Chicken
1 (3-3
1
/2-pounds ) broiler-fryer, cut up.
cup water
1 large onion, sliced
1/z cup catsup
2 tablespoons prepared mustard
112cup corn oil
1/4
cup vinegar
112cup maple syrup
1 teaspoon hickory smoked salt
V easpoon pepper
43
Combine the catsup, mustard, corn oil, vinegar, ma
ple syrup; stir. Pour over chicken as directed below.
Wash and clean chicken; pat dry. Cut into serving
pieces or halves. Place pieces fat side up in small
roaster or baking pan. Pour
1
/ 2 cup water in bottom of
pan . Peel and slice 1 large onion and tuck slices in and
around the chicken pieces. Sprinkle with hickory
smoked salt and pepper. Place in 375-degree oven, un
covered.
Bake for 30 minutes . Remove from oven and pour
barbecue sauce over top. Return to oven and bake 30
minutes longer, basting every 10 minutes during that
time. When done, place on platter and garnish.
Serves 4.
ONE POT DINNER Put
a large stewing chicken in a 5-
quart Dutch oven. Add 3 quarts water and bring water to a boil,
removing any scum which rises to the surface. Reduce heat to
simmer. Add 6 carrots, 3 parsnips (or white turnips, halved),
2 onions ( each stuck with a clove), the white part only of 6
leeks, 6 ribs of celery,
1/2
teaspoon coarse black pepper , 2 table
spoons salt and a cluster of parsly. Cover and barely simmer for
2 hours. Add 6 medium potatoes and continue to simmer for 1
hour longer. Serve right from the Dutch oven-soup first, then
the chicken and vegetables. If desired, serve with cabbage
wedges-cooked separately-and don t forget the hot French
bread .
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44
THE POST-COURIER COOKBOOK
Chicken A Go Go
1
3-pound)
broiler-fryer chicken, cut up
1 cup bread crumbs
cup grated Parmesan cheese
cup chopped blanched almonds
2
tablespoons minced parsley
1 teaspoon salt
1
/2
cup butter, melted
1 teaspoon minced onion
Combine bread crumbs, cheese, almonds, parsley and
salt.
Melt butter with onion in shallow baking pan.
Dip chicken pieces in onion butter and then in crumb
mixture. Place in baking pan. Bake at 400 degree, 45
minutes to one hour until tender. Baste occasionally
with pan drippings. Do not turn chicken.
Serves 4.
Chicken Over The Coals
2 2-pound) broiler-fryer chickens, quartered
2 cups white wine
1 cup corn oil
1 clove garlic, minced
1 cup soy sauce
Juice of 1 z lemon
2 tablespoons Dijon mustard
1 tablespoon freshly ground pepper
Mix wine, corn oil, garlic, soy sauce, lemon, mustard
and pepper until well blended. Marinate the chicken
quarters for at least 2 hours or overnight. Reserve the
marinade. Grill the chicken quarters over hot coals
about
35 minutes, or until desired
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THE POST-COURIER COOKBOOK
East India hicken
1 (2
1
/ 2
to 3-pound) broiler-fryer chicken cut in
serving pieces
1
i
cup flour
1 tablespoon curry powder
1
1
2 teaspoon salt
1
2
teaspoon pepper
1
.i
cup butter
3 chicken bouillon cubes
3 cups boiling water
1 large onion , thinly sliced
1 cup raisins
cup rice
45
Combine flour , curry powder, salt and pepper in
sturdy paper bag; add chicken pieces and shake un
til lightly coated. Brown chicken in hot butter. Sprinkle
onion, raisins, and rice over chicken ; add bouillon cubes
that have been dissolved in the boiling water. Reduce
heat. Cover; simmer 45 minutes or until all ingredients
are tender.
Serves 6.
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46
THE POST-COURIER COOKBOOK
Chicken spic
2 packages 10 ounces each J frozen asparagus
spears or 2 pounds fresh asparagus
1 can 7 ounces J \rhole pimiento , drained
4
envelopes unflavored gelatin
4
cups cold chicken broth , divided
1 can 6 ounces ) frozen orange juice concentrate ,
thawed , undiluted
3 tablespoons lime juice
1
1
/ 2
cups orange sections, drained
3 cups diced cooked chicken
Orange curry dressing
Cook asparagus until barely tender. Cool and cut into
one-inch pieces. Cut pimiento with small heart cooky
cutter , dice remaining pimiento. Sprinkle gelatin on
two cups of the chicken broth in a deep saucepan to
soften . Place over low heat, stirring constantly, until
gelatin is dissolved . Remove from heat; stir in re
maining chicken broth, undiluted orange concentrate
and lime juice. Chill until mixture is the consistency
of unbeaten egg white.
While mixture is chilling, place a few asparagus
pieces , pimiento hearts, orange sections and chicken
pieces in bottom of a 10 cup mold to make a pattern
if desired. Spoon some of the thickened gelatin over
top and chill until almost firm.
Fold remaining ingredients into gelatin mixture;
spoon on top of almost firm first layer. Chill until
firm.
When ready to serve, unmold on serving platter and
garnish with salad greens. Serve with orange curry
dressing. Yield : About 16 main dish servings. Recipe
may be halved.)
To prepare the Orange Curry Dressing, combine 112
teaspoon curry powder, 4 tablespoons frozen orange
juice concentrate, 1/z teaspoon of salt and stir into 1
cup of mayonnaise; whip 1/z cup heavy cream and
fold into the mayonnaise mixture. Makes 2 cups
dressing.
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THE POST-COURIER COOKBOOK 47
Jellied hicken Roll
1 large stewing chicken or 2 small stewing hi kens
2 tablespoons gelatin
2 or 3 whole hard-cooked eggs
1/z cup pistachio nuts
1/z
cup stuffed olives
Sauce:
1 cup heavy whipped cream
1
/ 2
cup mayonnaise
1 cups finely chopped celery
3/s
cup chopped almonds
1 chopped hard-cooked egg
1 tablespoon mango chutney
Use either one large chicken or two smaller ones.
Stew gently in seasoned water until tender. Remove
chicken from bones ; slice. Measure two cups broth;
to each cup add 1 tablespoon gelatin softened first
in small amount of water so it does not become lumpy.)
Using long, narrow loaf pan, line bottom and sides
with best slices of white meat; cover with some broth
and allow to set in refrigerator. Place whole eggs
lengthwise through center. Continue to layer chicken,
pistachio nuts and olives. Sauteed chicken livers
may be used through center instead of eggs, if wished.)
Pour broth over all; chill until thoroughly congealed.
Make sauce by combining whipped cream, mayon
naise, celery, almonds, chopped egg and mango chut
ney. Chill until ready to use. Unmold Chicken Roll onto
platter; serve sauce in separate dish.
Makes 8 to 12 servings.
·11J/~\_J1.
--..1
..1~0t.
· -,1 .
~J
t-.,_
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48
THE POST-COURIER COOKBOOK
hicken Mousse
1 envelope unfla vored gelatin
1
/:1
cup white \vine
1 cup mayonnaise
2 tablespoons lemon juice
1
/ 2 teaspoon Worcestershire
Dash Tabasco
1 teaspoon salt
2 cups diced cooked chicken
cup sliced stuffed olives
1 tablespoon cut chives
1 cup whipping cream
Salad greens
Soften gelatin in wine; dissolve over hot water. Cool.
Combine mayonnaise lemon juice Worcestershire
Tabasco and salt . Fold in gelatin chicken olives and
chives . Whip cream ; fold in.
Spoon into 5-cup mold. Chill until firm. Unmold on
salad greens.
Makes 6 to 8 servings.
QUICKIE CHICKEN C SSEROLE
- Cook 3 or 4 chicken
breasts in just enough water to cover until tender. Remove
from broth and cool slightly. Remove bones and skin keeping
breast meat in one piece. Prepare 1 package stuffing mix as
directed on package using some of the broth as liquid. Spread
in shallow baking dish. Arrange chicken breasts on top. Com
bine 1 cups chicken gravy
1/4
cup canned tomato sauce
teaspoon parsley flakes
1/4
teaspoon each of dried rosemary
and tarragon and 1 teaspoon instant minced onion; pour over
chicken. Bake at 350 degrees for 20 minutes. Cut in squares to
serve . Makes 6 to 8 servings.
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49
GETTING THE
MOST FOR
YOUR MONEY
Mercenary Mary s cents-savers
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50
THE POST-COURIER COOKBOOK
CENTS-SAVERS Page
Asparagus-Egg Casserole _________________________2
Baked Beans Quick _______________________________6
Baked Stuffing Balls ______________________________5
Beef Stew Burgundian _____________________________4
Blade Steak Oriental ______________________________3
Chili-Hamburger Bake ____________________________1
Curried Chicken Bake _____ ______________________2
Eggs On Deviled French Bread __________________7
Hamburger Cups Stuffed _________________________3
Liver Loaf ________________________________________8
Macaroni And Cheese Baked _____________________9
Scotch Meat Patties _______________________________4
Spanish Sauce _____________________________________5
Sweet-Sour Spare Ribs ____________________________0
Swiss Steak --------------------------------------- 52
Vegetable Curry Casserole _______________________6
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Budget Balancers
Today's homemaker - like her mother and grand
mother before her - wrestles with the problem of
balancing the food budget while getting the most for
her money. For rising living costs are not new.
Throughout history, it seems, the cost of living has
soared with our concepts of desirable living standards.
One immutable fact remains: the homemaker in
each generation is concerned with providing her fam
ily with the best food at the least cost. This is especial
ly the case in families with growing children for it
has been estimated that calories required by a grow
ing son are 25 per cent greater than they are for his
father.
Since about 40 per cent of every food dollar goes
for meat, poultry, fish, eggs and other protein, the
smart shopper concentrates primarily on the protein
specials in her market.
Getting the most for your money, then stretching
that most as far as it will go - in appetite-tempt
ing dishes - is the surest way to banish budget blues.
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52
THE POST-COURIER COOKBOOK
Asparagus Egg Cnsserole
1 9-ounce) package frozen asparagus spears r
cuts
4 slices bread toast
4 hard-cooked eggs, sliced
1 can condensed cheese soup
1/4cup milk
1 cup packaged bread stuffing mix
2 tablespoons melted butter or margarine
Cook asparagus; drain well. Trim crusts from toast,
then arrange it over the bottom of a buttered 8-inch)
square casserole. Spread sliced eggs over toast, topping
with asparagus. Combine cheese soup and milk, also
stuffing mix with butter. Cover asparagus with cheese
soup, then top with the bread stuffing. Bake in a mod
erate oven 350 degrees) for 15 minutes.
Yield: 4-6 servings.
Swiss Steak
1 pound beef or veal rump or round, cut about 1
inch thick
Salt and pepper
Flour
Cooking fat or oil
2 cups cooked or canned tomatoes or tomato juice
Season meat with salt and pepper, sprinkle with
flour. Pound with a mallet or the edge of a saucer.
Cut meat into serving pieces and brown in a little fat
or oil. Add tomatoes or juice, cover and simmer gently
until meat is tender - about
11/2
hours.
Serve with mashed potatoes, corn, lettuce salad, and
prune whip.
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THE POST-COURIER COOKBOOK
lade Steak Oriental
1 beef blade steak, cut 1 inch thick
2 tablespoons lard ot drippings
112easpoon salt
1 tablespoon soy sauce
1 teaspoon bead molasses
2 medium onions, Sliced
1 beef bouillon cube
112 up hot water
1 can 5 ounces) bamboo shoots, drained
1 cup sliced celery
1/4cup chopped pimiento
1 tablespoon cornstarch
2 tablespoons cold water
53
Brown steak in lard or drippings. Pour off drippings.
Add salt, soy sauce, bead molasses and onion. Dissolve
bouillon cube in hot water. Add to meat. Cover tightly
and cook 1
1
/2
hours. Add bamboo shoots and celery. Cov
er tightly and continue cooking 30 minutes or until
meat is tender. Remove meat to heated platter . Add
pimiento to cooking liquid. Mix cornstarch and cold wa
ter . Thicken cooking liquid with cornstarch mixture,
stirring constantly, until clear. Makes 3 to 4 servings.
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54
THE POST-COURIER COOKBOOK
eef Stew urgundian
1 tablespoon flour
1
/s teaspoon salt
Dash pepper
1 pound beef stew meat, cut into 1112-inchcubes
2 tablespoons shortening
1 cup coarsely chopped onion
1/s
teaspoon dried basil
teaspoon dried rosemary leaves
1 (4-ounce) can mushroom pieces
1 beef bouillon cube
3 medium - sized carrots, cut into 1-inch chunks
2 long stalks celery, cut into 1-inch chunks
2 tablespoons melted butter or margarine
1/4
cup Burgundy
16 Baked Stuffing Balls (See recipe)
Combine flour, salt and pepper. Dredge meat cubes
with flour mixture. Melt shortening in a medium
sized skillet over low heat; add floured meat cubes
and brown on all sides. Place browned meat cubes in
a (1 -quart) casserole, leaving shortening in the
skillet. Add onion, basil and rosemary to hot shorten
ing and saute until lightly browned; add to meat.
Drain liquid from mushrooms; add enough water to
make cup. Save mushrooms. Add bouillon cube
to mushroom liquid and heat in a small saucepan
until cube is dissolved; pour over meat. Cover tightly.
Bake in a moderate oven (350 degrees) for P/2 hours,
or until meat is tender.
If
necessary, split larger carrot and celery chunks
so they are uniform in size; add to butter and cook
slowly in a skillet, until carrots are lightly browned,
stirring frequently. Add to cooked stew and continue
baking for another 20 minutes. Add mushroom pieces
and cook 10 more minutes. Stir in Burgundy and re
turn stew to oven, covered, just long enough to heat
through, or about 5 minutes. Just before serving, top
stew with hot Baked Stuffing Balls.
Yield: 4 servings.
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THE POST-COURIER COOKBOOK
Baked Stu Jing Balls
2 tablespoons finely chopped parsley
1
/2 teaspoon salt
teaspoon pepper
1~4 quarts soft bread flakes
3 tablespoons minced onion
3 tablespoons minced celery
teaspoon dried basil
teaspoon dried rosemary leaves
1
,3 cup butter or margarine , melted
1
/ J cup water
1 egg, beaten
cup fine dry bread crumbs
55
Combine parsley, salt and pepper with bread flakes.
Saute onion, celery, basil and rosemary in
1
,4
cup of
the melted butter ; blend with bread flake mixture.
Combine water with beaten egg and toss together with
bread flake mixture. Shape stuffing into balls, using
about 2 tablespoons mixture for each one. Combine
remaining melted butter with dry bread crumbs. Ro_l
stuffing balls in bread crumb mixture to coat; let
stand a few minutes and re-coat. Place coated stuffina
balls in a shallow baking pan. Bake in a moderate oven
(350 degrees) for 25 minutes, or until browned. Serve
hot over Beef Stew Burgundian.
Yield: 16 Baked Stuffing Balls .
Spanish Sauce
2 tablespoons chopped onion
2 tablespoons fat or meat drippings
1 tablespoon flour
2 cups cooked tomatoes
cup chopped celery
112cup chopped green pepper
Salt and pepper
Brown the onion in the fat and blend in the flour.
Add the other ingredients and cook about 20 minutes,
or until rather thick.
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56
THE POST-COURIER COOKBOOK
Vegetable Curr · Casserole
8 slices bread, crusts removed
4 cups frozen mixed vegetables
3 eggs
2 cups milk
2 tablespoons butter or margarine, melted
V2
teaspoon curry powder
1 can condensed cream of mushroom soup, if
desired
Place 4 slices of bread on the bottom of a greased
8-inch square casserole. Spread mixed vegetables even
ly over the bread, top with remaining bread slices.
Beat eggs; add milk, melted butter and curry powder;
pour over bread slices. Bake in a moderate oven
(350 degrees.) for 50 minutes, or until custard is set
and vegetables are done . Let stand a few minutes
before serving. Serve with hot mushroom soup sauce,
if desired.
Yield: 6 to 8 servings.
Quick Baked Beans
2 slices bacon
3 tablespoons finely chopped onion
1 tablespoon molasses
1 tablespoons catsup
teaspoon salt (or more, to taste)
teaspoon powdered dry mustard
112 easpoon Worcestershire sauce, if desired
2 to 3 cups canned or cooked dry beans
Fry bacon, remove from pan, and cook onion for a
few minutes in bacon fat.
Add molasses, catsup, salt, mustard, and Worcester
shire sauce. Add beans and mix lightly. Pour into a
baking dish. Crumble bacon and sprinkle over the top.
Bake 20 minutes at 350 degrees (moderate oven). Or
heat in a fry pan on top of range, and serve with
bacon crumbled over the top.
Serve with hot cornbread, carrot and cabbage slaw,
with baked custard for dessert.
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THE POST-COGRIER COOKBOOK
Eggs On Deviled French read
1
12
cup evaporated milk
3 ounces American cheese, cut into pieces
1
18
teaspoon dry mustard
1
/ 4
teaspoon Worcestershire sauce
4 1 inch) slices French bread, toasted
1
/ 4
cup deviled ham
4 eggs, poached
5i
l
10-ounce) package frozen broccoli spears, cooked
Combine evaporated milk, cheese, mustard and Wor-
cestershire sauce in a small saucepan. Heat slowly,
stirring constantly, until cheese is melted; keep warm
until served. Spread 1 tablespoon devil~d ham over
each slice of toasted French bread; place in a moderate
oven 375 degrees for 3 minutes, or until ham is hot.
Top each serving with a poached egg, garnish with
cooked broccoli spears at side; spoon about 3 table
spoons cheese sauce over all.
Yield: 4 servings.
000
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58
THE POST-COURIER COOKBOOK
iver oaf
l112pounds liver
2
tablespoons fat or meat drippings
l/4 cup chopped onion
1/4cup chopped celery
1/4
pound pork sausage
1
teaspoon salt
1
cup soft bread crumbs, mashed potatoes, or cooked
rice
1 egg, beaten
About
2/a
cup milk or canned tomatoes
Brown the liver lightly in the fat. Chop fine. Brown
the onion and celery in the fat and add to the liver.
Add the rest of the ingredients, using just enough milk
or tomatoes to moisten the mixture well. Pack firmly
into a loaf pan to shape. Bake in the pan or turn out
on a rack in a shallow pan for baking. Bake at 350
degrees moderate oven) 1 to 2 hours.
Serve the loaf with Spanish Sauce see recipe), but
tered carrots, tossed green salad, and ice cream or
fruit gelatin.
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THE POST-COURIER COOKBOOK
Baked Macaroni nd Cheese
4 ounces macaroni
/1
cup elbow or 1-inch pieces)
1 quart boiling water
1 teaspoon salt
1
1
,2 cups water
1/2
cup instant nonfat dry milk
1 tablespoon flour
1
/ 2
teaspoon salt
2
tablespoons butter or margarine
1 cup shredded cheese
i cup fine dry bread crumbs.
59
Cook the macaroni in the boiling water with 1 teaspoon
of salt for the length of time indicated on the pack
age. Drain . Put the 1
1
/ 2
cups of water into top of dou
ble boiler. Add dry milk, flour, and
1/2
teaspoon salt.
Beat until smooth . Cook over boiling water, stirring con
stantly until thickened. Add 1 tablespoon butter or
margarine and cheese. Stir until they are melted. Put
macaroni into a greased baking dish. Pour on the
cheese sauce. Top with crumbs, dot with remaining
butter or margarine. Bake at 375 degrees moderate
oven) until crumbs are brown and mixture bubbles.
Serve with greens, grated raw carrot salad, and
canned apricots or fresh fruit cup with cookies for
dessert.
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60
THE POST-COURIER COOKBOOK
Sweet Sour Spare ribs
2 pounds spareribs
11/z cups \vater
114cup raisins
1
12 teaspoon salt
2 green peppers cut in 6 pieces each
l \2 tablespoons cornstarch
cup sugar
cup vinegar
Soy sauce
Cut spareribs into serving portions and brown in a
fry pan over moderate heat - about 5 minutes on each
side. Add 1/z cup of the water the raisins and salt.
Cover pan tightly and cook over very low heat 20
minutes. Add green peppers. Stir in cornstarch blended
with sugar vinegar and 1 cup of water. Cover and
continue cooking over low heat for 30 minutes. Stir
occasionally and add more water as needed to prevent
drying. Before serving add soy sauce to taste.
Serve with rice or hominy and a green salad. For
dessert have fresh or baked fruit.
...
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THE POST-COURIER COOKBOOK
Chili HmnburgPr Bake
1 cup dry chili or kidney beans
3 cups water
pound ground beef
2 tablespoons drippings or other fat
1 small onion, sliced
1 clove garlic, sliced
112 reen pepper, chopped fine
2 cups cooked or canned tomatoes, or 2 cups raw
tomatoes cut in pieces
teaspoon salt
Chili powder to taste
61
Boil beans in water 2 minutes. Remove from heat,
cover, and soak 1 hour or overnight. Cook in same
water until almost tender, about 1
1
/2
hours. Brown meat
in fat. Add onion, garlic, green pepper, tomatoes, and
salt, and cook 5 to 10 minutes. Add meat mixture and
chili powder to beans. Place in a baking dish or bean
pot, and bake uncovered at 350 degrees (moderate oven)
about 30 minutes. Or cook the mixture slowly for about
30 minutes in a covered kettle on top of the range.
Stir occasionally.
Serve with a large garden fruit betty or
apple dumplings.
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62
THE POST-COURIER COOKBOOK
Curried Chicken ake
2 tablespoons instant minced onion
1 tablespoon curry powder
1
2 teaspoon garlic salt
1
.~ cup brown sugar
1 chicken bouillon cube
1 cup water
2 cups pineapple juice
1
/ 3
cup butter or margarine
2 cups soft bread crumbs
2 cups cored, coarsely chopped, unpeeled red apples
1 quart chopped, cooked chicken or turkey
10 slices bread
Place onion, curry powder, garlic salt, brown sugar,
bouillon cube, water, pineapple juice and half the
butter in a 9-inch skillet with a detachable or heat
proof handle. Heat until bouillon cube is dissolved.
Stir in soft bread crumbs until thoroughly blended.
Add chopped apples and chicken. Cut each slice of.
bread into 4 1 112 nch) circles; arrange over top of
chicken mixture, overlapping the edges. Melt remain
ing butter; brush over top of bread circles. Brown
in a hot oven 400 degrees) for 15 minutes. Serve
from skillet.
Yield: 8 servings
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THE POST-COURIER COOKBOOK
Stuffed amburger
ups
1 pound ground beef
1
1
/ 2 teaspoons salt
V4
teaspoon pepper
1
/ 4 cup tomato catsup
1 egg
1
/ 4 cup dry bread crumbs
3 tablespoons shortening
1/4
cup chopped celery
1
/4
cup finely chopped onion
3 cups 1/z inch) soft bread cubes
1/4cup milk
6
4 thin process cheese squares, each about 2-inches
Combine beef, 1 teaspoon salt and pepper; add cat
sup, egg and dry bread crumbs; mix thoroughly . Melt
shortening in a small skillet; add celery and onion
and saute. Combine sauteed mixture with soft bread
cubes, milk and 1/z teaspoon salt. Divide meat into
4 portions, using about a rounded 1/z cup of meat for
each one. Shape into a patty shell with an indentation
in the top of each one, or put meat into a custard
cup and hollow out the center. Place
1/z
cup stuffing
into each indentation. Bake uncovered in a moderate
oven 350 degrees) for 25-30 minutes. Place a cheese
square on top of each one and return to oven for about
2 minutes.
Yield: 4 servings.
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64
THE POST-COURIER COOKBOOK
Scotch eat Patties
pound ground beef
1 3 cup milk
cup quick - cooking oats
Salt and pepper
2 tablespoons cooking fat or oil
1 cup water
1/4
cup chopped celery
1/4
cup chopped green pepper
cup chopped onion
1 teaspoon Worcestershire sauce
1 tablespoon flour
Combine meat, milk, oats, 1 teaspoon salt, and pep
per. Make very thin patties; brown on both sides in
the fat or oil in a fry pan. Add water and vegetables;
season with Worcestershire sauce, salt, and pepper.
Cook covered over low heat 30 minutes. Blend flour
with a little cold water, add slowly to the mixture,
and cook until thickened, stirring occasionally.
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66
THE POST-COURIER COOKBOOK
VEGETABLES Page
Acorn Squash Savory ----- --------- ---------- ----
76
Asparagus Guacamole ___ _______________________4
Beets French Fried ---------- ·--------------------
7
Broccoli Fiesta ---------------------------------- 7
Bell Peppers Stuffed --·--------------------------
67
Cabbage Sherried ------------------------------- 7ij
Supreme _____________________________
6
Cauliflower-Bacon Casserole _____________________
8
Celery Orange Braised -----· ______________________
9
Eggplant-Cheese Casserole _______________________
69
Green Beans Creole ------------------------------- 77
Dill __________--------------------------- ------ 77
Mushrooms Flam bee ______________----- _____ ---- 73
Onions Stuffed ____________----------------------- 70
Potatoes Prestige ------------------------------- 71
Squash Onion-Dill Sauce ------------------------- 73
Sweet Potato Casserole ------ -------------------- 72
Tomatoes Creole Stuffed _________________________0
Zucchini Baked --------------------- -- ----------- 72
...
1
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-
-
Stu fed Bell Peppers
S medium-sized bell peppers
1 pound bulk pork sausage
cup chopped onion
3 cups crumbled corn bread
teaspoon salt
·~ teaspoon pepper
teaspoon oregano
cup milk
67
• Cut thin slices from stem ends of peppers, remove
seeds and membrane. Cook in boiling salted water
about 6 minutes; drain.
Cook pork sausage ; pour off drippings. Add onion ,
cooking until transparent. Place sausage-onion mixture
in bowl; add remaining ingredients. Stir lightly until
blended.
Fill pepper with sausage mixture. Stand peppers up
in shallow baking dish; cover bottom of dish with one
fourth inch of hot water. Bake in preheated 350) oven
15 to 20 minutes. Serve \vith tomato sauce .
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68 THE POST-COURIER COOKBOOK
Cauliflower Bacon Casserole
1
pint fresh or 1 10-ounce) package frozen
cauliflower
1 cup boiling water
2 tablespoons flour
1
/ 2
teaspoon salt
1
~
teaspoon pepper
2 teaspoons lemon juice
1/ 4
cup vegetable oil
3 egg yolks, beaten
1 3-ounce) package cream cheese, softened
112cup cold water
1/4
cup chopped green onions
1 cup
1/z
inch) soft whole wheat bread cubes
8 slices crisp bacon, crumbled
3 egg whites
Place cleaned cauliflower in a 1-quart) saucepan;
add boiling water and cook just until tender, or about
ten minutes; cut into chunks.
Blend flour, salt, pepper, lemon juice, vegetable oil
and beaten egg yolks.
Blend cream cheese and cold water.
Combine cream cheese mixture, green onions, soft
bread cubes, crumbled bacon and egg yolk mixture;
add cauliflower.
Beat egg whites until stiff, but not dry; fold into
cauliflower mixture.
Bake in a greased 1112-quart) casserole in a mod
erate oven 325 degrees) for forty to forty-five min
utes.
Yield: 6 to 8 servings.
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THE POST-COURIER COOKBOOK 69
Eggplant Cheese Casserole
Dip slices of 1 large eggplant sliced and peeled) in
mixture of 1 beaten egg and 2 tablespoons water.
Saute in 3 tablespoons oil. Drain. Cook 1 pound ground
beef and 2 chopped onions until onion is golden) in
oil remaining in skillet. Remove fat from skillet. Add
2 8-ounce cans tomato sauce, 1/4teaspoon each of basil
and oregano. 1 teaspoon salt, 1/s teaspoon pepper and
1 clove garlic crushed). Layer _meat sauce, .eggplant
and slices of mozzarella cheese about 1/z pound) end
ing with cheese. Bake at 350 degrees for 40 minutes.
Makes 4 to 6 servings.
Orange Braised Celery
6 tablespoons butter
I
4 tablespoons frozen orange juice concentrate.
thawed, undiluted
1 tablespoon soy sauce
1 teaspoon salt
1/4
teaspoon ginger
6 cups sliced celery
Melt butter in skillet with tight-fitting lid; stir in un
diluted orange concentrate, soy sauce, salt and ginger.
Add celery. Cook, covered, over moderate heat for R
to 10 minutes, until celery is crisp-tender.
Yield: 6 servings.
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70 THE POST-COURIER COOKBOOK
Stuf Jed Onions
Peel 6 medium onions and parboil about 30 minutes
or until almost tender; slice off end of onion and re
move all but inch of outside shell. Chop pulp of
onion; saute chopped onion with pound lean ground
beef,
112cup chopped mushrooms,
1/4
teaspoon chili
powder, salt and pepper to taste and a pinch of sugar.
Mix 112 up grated cheese with beef mixture. Fill onion
cases with beef-cheese mixture . Place stuffed onions in
casserole. Add a little water to prevent scorching.
Bake at 350 degrees for 35 minutes or until tender.
Combine 1 can c