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5 (
H
MN
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BY
RUT
G O RDO N
co ll ec t ion o f Menus an d reci p es th a t h ave
a pp eare d in th e San t a Y nez V a ll e y N e w s So l van g
Ca l i fo rnia A l l t h ese reci p es are ei th er o ri g i na l o r
o l d favo ri t es o f th e h os t esses t h a t t h e y h ave use d
fo r y ears
an d p erh a p s c h an ge d in some w a
y to
g ive a p ersona l fl avo r an d t h ere by ma d e th em th eir
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Co ve r by Lo r i Lo c ke r Co rd o n
Pr i n t ed by t he Sa nta Ynez Val le
yN
ew s
it s tarted — When Ladies ar e having their hair curled it
seems their talk turns to food instead of glamour One day when the
rec i pes were fl yin g thic k and fast over the bobbie pins it occurre d to
me it w ould be fun to share these tasty ideas—s o that s how thi s
column was born Valley hostesses will share their favorite men us
w ith y ou an d sometim e s one of m y own will appear
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Meat B all Ri
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c
e C a ss e r ole
Mrs S amuel D abney loves casserole cookery and when only one
pan gets di rt y in the ma king that s even b etter ; so here is he r
favorite meat ball rice c ass er ol
e w e s eight
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Make large meat b alls from i B e at well an d add horseradis h
2 lbs gr o und beef— seasone d with Le t stand at least two ho urs an d
salt and pep er
se r ve French bread and lemon
Brown in utter in large s kil pie with this dinner
le t
remove N ow chop three
Mrs Dabney s aves time by or
l arge onions and place in s kill et d ering t h e pie from J un e but I ll
with two cans B & B button mush add my easy frozen lemon pie
rooms (re t ain t h e liquid ) brown and then you ll have a choi c e :
lightly— ad d two cups minute ri c e
e n L° m ° n P 1 9
s
stirring un til rice is br w n N o v
tw o cans clear chicken % roth an §
eg
li
y
the mushroo m liquid—b rin g to a
r
é cg
p s gz
b oil
a1
s
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Place in b uttered casserole an d
fi
g
rfofi j i c e
i
P ack top closely with me at b alls
é ea
g r at e d lemon ri n d
cook un c overed in 3 5 0 o v en
p
s
e g i fifig
f01 30 m i n U t e S
1 cu
cream w hi ed
Wi th t h i s Mrs D abney se rv es a
c lip c r us fi e d Vggi na wafers
to ssed green salad with a tangy
Beat
5 3 1" and sugar 1n
ou
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y
Fr en ch dress i ng This one makes
t ap of double boiler S tir in lem
ep 1 t Ch i lled
11 r
‘e ‘
on
j
uice
and
grated
rind
cook
;
: $11: e ffi efi g
over hot not bo iling water n u
Fr e n c h D res s in g
til mixture thickens and coats
spoon
R emove fro m fire and
2 med on i o n s choppe d f i ne
ch m
‘
zé Cup sugar
Beat egg white until stiff and
l t 93 5 13 00 11 5 3 l t
fold in whipped cream and lem
1 t abl espon dry mustard
on mixture S pri nkle half of w a
1 teasp o o n Coarse Peppe r
fer cru mbs in freezing tra y s Pour
1 tables p o on P ap n k a
in mixture then top with crumbs
1 N O 1 can tomato S oup
Freeze until firm and se rve in
Vz cup Wesson Oil
nger
leng
h
t
5 11088
fi
’
75 c up o liv e oil
om
I
f
have
ro
i
n
y
ou
r
ou
‘
y
74 c up ta r ragon vin egar
i nkle
freezer
y
o
u
can
spr
w
afer
1
A, c up cider vinegar
crumbs
in
a
glas
s un buttere d p i e
1 teaspoon horseradish
m
l x t ur e
late
add
lemon
and
P
Marinate onions with sugar
rest of wafer crumb s and freeze
A d d d ry ingr e d ients to s oup then u ncovered This cuts ve r y well
Y o ur s for happ y eat i n g
o il vinegar and m arin ated onions
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T e xa s
H
ash
When the Ju d ge c al l s Mrs Ar den J ensen at five t hir t y and
says H oney t here will b e t hre e ext ra for
kn ows when
they arrive home Flossie wi ll gree t h i gues ts with a s mi le as she
always keeps the ma ki n s for this v ery g o od men u on hand for the
visi t i n g F iremen and they always leave well fed
Bro wn onion an d green pep with this and a salad o f R omain e
and bell pepper served with this
per in 3 teaspoons bacon fat
goo d sou cre am dressing
3 onions
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large pepper
S o ur Cr e am Dr es s i n g
Add 1 pound ground b eef and
Mix 3 t able sp oo ns mashed blue
fry un til mixt ure falls apart S tir cheese
in
1 small carton sour cream
2 cups c oo ked tomatoes (No 1
Salt an d a little mashed garlic
t all c an )
Add j ust enough prepare d
1 can Del Monte ho t sauce French dressing to blend (S h e
prefers G arards )
(sm all )
1 cup un c ooked ri ce
For d ess ert Fl ossie whips up a
1 teaspo on c hili p owder
fresh fr ui t cup us i ng frui ts in
’
teaspo on pepper
76
season and at the last min ute be
2 tea sp oo ns salt
fore serving she pours 1 table
Pour into two qua rt casserole spoon of Cointreau over each ser
c over an d bake removin g c over v m g
last 15 min utes T emp
Time
H er favori te comb i nation of
1 hour 6 serv in gs
frui t s : Melon b alls oranges an d
G arlic French bre ad (to as t e d ) gr apes
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Le g
of
La m b
Mrs Forrest H ib b its whose husb and is a noted painter is kn own
to her fri ends as an art ist at co oki n g Now Marie is busy ru nning
La P eti t e G alerie where she sells a wide choice of lovely gifts an d
pi ct ures so when she has guests for dinner she must plan her coo k ing
“
ahead of time I am sure t h e b usy housewife will enj o y her tw o
”
and b e able to have m ore time to relax
c oo ki n g period leg of lamb
the day c o mpany s coming
Pr acti cal when yo u work away mushrooms K e ep lam b hot in
from home all day and have t o roaster an d pota t oe s hot in ov en
adj ust your coo k ing hours to yo ur in ready t o serve dish Se rve
business schedul e In the mornin g fresh frozen French cut string
before leaving I trim all t h e fat beans which you flavor with hal f
off t h e leg of lam b s t ick 2 cloves an onion minced fin e and cooked
of garlic de e p in to the meat (af t er with beans add bu t ter sal t an d
slicin g e ach in to 4 pieces ) rub pepper S erve t his light dessert
Coffee an d Almond D e li g h t
flour all over brown over flame
Make coffee J ell o from co ffee
wi t h mixture of bacon fat and
‘
butter Put in 4 00 d egree oven 75 saved for one or two days or
hour Add salt and pepper Turn fresh one pa ckage Kn ox un
off heat but leave lamb in oven swee t ened gelatin to a scant p in t
un t il evening For second roas t in g coffee S wee t en with sugar to
in evening s t a rt with 4 00 de gree taste W hip cream un t il t hick 5%
o ven
add sliced onion a little pin t add a lm on d ex t rac t to sui t
wa t er pe eled potatoes turn oven t as t e no t too much as it is qui t e
t o 3 5 0 de grees roas t 4 5 min utes s t rong a little powdered sugar
Take out roast an d po t a t oes to W hip the hardened J ello and mix
make ready for gravy One te a with whipped cream keep i ng out
spo on flo ur dissolved in j uice of enough to top y o ur desser t Top
one can mushr oom j uice T hicken wi t h a few raisin s or slivered a1
meat j uice with this then add mon ds ch i l l befo re servin g
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V e n i s o n St rag an off
Mrs
Duus alway s loo ks forw ard to the Mighty H un ters
b rin gin g home t h e v enison so she can m ake thi s wonderful s tr oga
H ul da is not e d for her fi n e fl air with se aso n ings and as most
n off
of y o u have ve ni son i n th e f re ez er n o w i s t h e ti m e for s e rv i n g y o ur
gues t s this y umm y menu
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E t l ar
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add consomme water an d sau c e
six
in three four t hs S t ir cove r place in 3 5 0 ov en for
one hour V e ry simple an d ve ry
i n ch pieces
tas t y California bro w n rice will
oons fat
2 table
do an d it is le s s expensive
1 cup c op p e d onions
With this dinner H ul da li k e s a
1 clove minced garlic
very crisp gr een salad made wi th
1 6 ounce can mushrooms
lettuce romaine endive an d a
1 cup sour crea m
ta rt French dressin g Sh e g r ates
1 can con densed tomato soup
a hard boiled e gg over s alad be
6 drops tabasco sauce
fore tossing H ulda usually s erv es
1 teas p oon paprika
a light dessert with this di nner
teaspoon salt
so she suggests thi s :
teaspoon coarse pepper
Dip me at in flour brown in hot
Red R as p be rr y 1’ 1q
fat Add o nion s garlic and mus h
1 package ra spberry j ello
rooms
Combine remaining i n
cup b oiling water
1%
g r e d i e n t s and pour over meat
1 cup whippe d cream
S immer until tender ab out one
1 package frozen rasp b e rr ies
hour S erve ov er wild ri ce an d
Ma k e j ello wi t h boiling water
pass Parmesan cheese to sprinkl e and chill un til partly set whip
;
on top W hile the S troganoff is until fl uffy Whip cre am an d stir
simmering have y our wild r i c e into j ello an d then add 374; cup
i n the oven
b err ies R inse mold with cold
water add mixtu re and c hi ll un
Wi ld R i ce C ass e r ole
til firm Unm old to serve an d
1 package wild ric e (12 oz )
trim with whippe d c ream an d
2 cans C ampbell s con densed rest of be rries
”
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consomme with only one can of
If the Mighty H unterr missed
w ater added
this y ear a n d y o u c an t be g bor
2 tablespoons Le e and Perrins row or steal an y venison beef
sauc e
does very well for the s ame S tro
Place raw rice in casse role g an off
n
E verythi g se
1 lb venison
rv es
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T urkeV B r o c c o li
Nob ody is supposed to e at the day after T han ks giving but if you
are hun g ry by S aturday night try Mrs Frank J Mc c a rt hy s left over
t urk e y in di v i du al c as sero l e s
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Betty says this is the on ly wa y
she can get the k ids to eat broc
coli
Fill individual rame kins o r cas
s e r ol e s wi t h alterna t e c ooked or
frozen layers of broccoli and
sliced whi t e meat of tur key Sea
son each layer well e s p e c ia l ly
plen ty of pepper Pour over top
a cheese sauce made of :
2 tablespoo ns butter
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fl o ur
2 tablespoo ns
1%
cups milk
Blend and add 1 cup di c ed
sharp cheese Add dash of Cay
enne 17$ teaspoon salt and b ake
slo wly until hot through C oo k
2 5 min utes
S erve wi t h remnants of Thanks
giving desser t
I p i ck age of bro ccoli will se rv e
fou
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Sp a g h ett i by
Mm
o
most cont r ove rs i al di sh " No two people
coo k
will be t y o u that t heir s i s the world s be st
re c ipe As far as I am concerned m y mother made the b est sp a
ghetti an d she le arned from an It alian g ir l friend of hers when I
was a very li ttle girl (an d that s man y moons ago )
Of co urs e
Mother never wro te down the r e c ipe an d ove r a perio d of y e ars of
wat c hin g her I gathered the m e as urem ents the b est I c oul d For the
six ye ars my mother has b een gone I have b een ma kin g her Spa
ghetti this way and everyone asks me ho w it s don e s o now I m
publis hin g it for po ster ity I h Ope y o u enj oy it
S paghetti , the world s
it t h e same , an d each
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an d j ui c y add to du t ch oven Add
Mom s S p ag h et t i
mushrooms N ow time co o ki ng
2 can s solid pac k peeled toma for 3 hours
stirrin g now an d
toes ( 1 No 2 % can 1 No 1 )
t hen
This i s wonde rful wh en
1
tsp soda
7$
done the day b efore an d d o not
i t cup sugar
refri g erate as it mellows bette r
T he followin g dried herbs :
at room temperat ur e C oo k spa
1 tbsp sweet b asil
ghetti t o chewy stage rins e in
1 tbsp thyme
cold wa t er and spread in large
6 bay le aves
casse role or ro as ter p an ; po ur
1 t b s p oregan o
sauce over an d m ix wi t h wo od en
P errin s sau c e
3 tbsp Le e
s alad servers well Cover and
3 tbsp G ebhardt s chili po wder bake in 3 5 0 de g r ee oven one half
2 6 oz can s toma t o paste
hour (This alway s caus es com
1%
cup C hi ante or b ur gundy ment as some li k e the whi t e spa
win e
ghetti with the s auce on top If
3 large onions
you like yours that way cook
4 g oo d size cloves garlic
sp aghetti a little softer and serv e
34 lb butter or lé cup olive oil t hat way It j us t happen s that my
2 lbs ground ro un d
mother did it this way ) Se rve
coar s e gro un d pepper wi t h plen t y of the cheese
S al t
paprik a
With thi s of co urs e you m us t
1 pkg dried mushrooms
have good fresh French or s our
1 2 l b pkg spaghetti
dough bre ad a t art green salad
Parmesan cheese
and frui t and liquors for desser t
erves
eigh
t very hungry people
S
S tart tomatoes in a dutch oven
or
twelve
small
eater
s
While they come to a bo il break
them up wi t h a wooden s p oo n
When tomatoes are boilin g turn
the burner to low or simmer an d
n ever turn highe r for the three
hours cooking t ime N ow add the
following in gred ients in this or
der : s od a sugar dr ie d herbs Lee .
Perrin sauce chili powder to
mato pas t e w i ne N ow co v er In
a large iro n s killet saute on ions
an d garlic (both coarse chopped )
in the butter or oil until golden “
Add to dutch oven oil and all
Now brown m ea t in same pan ;
there will be plenty of gre as e lef t
in the pan for this
While the meat is bro wnin g
break wi t h t h e wooden sp oo n
th en make m eat firs t whi te w ith
sal t black wi t h pepper red with
paprika When meat seems s oft
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33
H
B utte rmi l k
H ub ert
C ake s
ot
Par kman the C hef of the Alisal G uest R anc h has m any
raves over h i s beautiful Buffet s hi s r are Ro ast Beef an d (my fa
Ho wever h i s But termi lk H ot Cakes ta k e
v or i t e ) his C how Mein
the le ad wi t h all the G ues t s They j ust e at an d e at an d call for
more so wi t h the permissi on of the G illhams of the Alis al R an ch
w e have H ub ert s recipe
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3
Add
N ow add enough flour slowly
un t il you have t h consistency of
regular pan cake mi x Add
eggs slightly beaten
e
1 pint bu t termilk
1 t easpo on soda
1 teaspo on salt
Beat well
.
t ablespo ons melted
Beat at medium sp eed
butter
or with
4
wire whip
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E at
E at ""
and
T o m ato N oo d le C a ss e r ole
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H
Mrs G eorge T all an t li ve s in what I think is one of the most
e r friends
pict uresque ad obes in the V a l ley
and they are ve ry
numerous as t h e T al l an t s have liv e d in b o t h t h e north an d sou t h
ends of California fin d it j ust the ideal stopping off spot when
traveling the highwa y Thi s ma kes for l o ts of de l ightful gu es ts an d
e asy t o assemble casseroles ar e a m ust T his is one of Mrs T all an t s
favorite menus as the makin s are al w ays on han d
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refrigerato r until ready to heat
Toma t o N oodle Casserole
Bake in 3 7 5 degree oven 4 5 min
Mixed G reen S alad
utes S prin kle with Parmes an
Frenc h Dressing
Toas t ed E nglish Muffins
cheese S erves 6
J am and Cheese
S no w C r e am
2 egg white s
Snow C ream and Coo kies
C offee
2 t b s p powder e d sugar
1 cup heavy cre am
Toma t o N ood l e C as s e ro l e
2 tsp sherry or brandy
3 tbsp olive oil
1 t s p vanilla
1 1b g round beef
Beat egg whi t es and hal f the
2 medium onions sl i c ed
sugar to a firm fro t h B e at cream
1 clove garlic minc e d
wi t h the other half sugar vanill a
can tomatoes
1 No 2 %
sherry or brandy Careful ly com
1 6 oz can t oma t o p aste
bine beat for five minu t es Serve
cup dry red wine
in chilled glasses over fruit such
t s p papri k a
as berries figs or chopped frui ts
1 tbsp plus 1 tsp s alt
This may be made ahe ad of tim e
1 bay leaf
1’
an d left in refrigerator
thyme
2 s tsp
1
o
i
e
H
ere
is
a
ve
ry
asy
light
c
o
k
e
t
s
marj
oram
7s
p
that would go well with Mrs Tal
1 t sp W orcestershire sauce
lant s Snow C ream
V2 tsp Tab asco
8 oz uncoo ked n oodles
Kis se s
H eat oil in heavy skillet Add
(Mr s J oh n Fred e r i ck s e n
meat breaking in t o small pieces
A r c o Min n )
wi t h fork Add onions and garli c
3 egg whites bea t en stiff— add
when meat is nicely brown ed
1 tbsp vinegar
Add t oma t oe s tomat o paste an d
1 tsp van ill a
wine Bring to a boil ; add paprika
2 cups granulated sugar
salt b ay leaf thyme marj oram
Beat until very stiff and glass y
Wo rcestershire
Tabasco
Turn Drop on ungreased cookie sheet
half the sauce into a 2 % q
t c asse j B ak e in 2 2 5 degree oven for one
role Add un coo ked noodl es an d hour These may be colored with
remain i ng sauce Co ver Chi ll in a drop of fo od colorin g
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34
Summ e r t im e D e ss e r ts
is the time for li ght and easy desse rts My frien d
Mrs E dith V inson of S anta Monica gave me t hese and I liked them
The s od a cracker pie is quite a s urp rise Y ou mus t try it
v ery much
S um mertime
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small an g e l food ca k e
1 pa c kage sli vere d almonds
Bre ak up in bite size piec es
half of cake and place in bo t to m
of 8 b y 1 0 by 2 inch p an Di ss olve
cho colate chips an d sugar in a
double boiler Add bea t en egg
yo l ks an d remove from fire Cool
for 5 minutes Add beaten egg
whites t hen the whipped cream
Pour mixture over layer of cake
then add remaining half of cake
which has been broken up then
remainder of mixtur e Top t h is
with alm onds and place in refrig
Cut in squares
e r at or overnight
S od a Cr ac k e r P i e
2 eggs
1 cup sugar to which has b een
added
fe r abl y )
1 teaspo on ba k ing po wder
Ch oc ol at e Chi p De s se rt
cracker crumb s
1 cup s od a
2 packages ch oc olate chips (1 (without salt )
package may b e chocolate mi nt
1 cup ch opped walnuts
1
chi ps if desired )
A cup chopped dates
1 scan t tables poon s ugar
1 tea spo on v an ll a
Bake 3 0 minu t es at 3 2 5 de gr ees
3 e ggs separated
in a gr e as ed pie pan
1 p in t whi ppin g cream
P i n e apple A n g e l foo d D e s s er t
2 cups sugar
2 cups wa t er
Bo il t oge t her un til sugar is dis
s olved Add
gelatin (Kn ox ) whi ch
2 t bsp
has been dissolved in 1/z cup cold
water
Add t o the syrup
2 tb s p lemon j uice an d
1 N o 2 can crushed p ineapple
Chill t h e above mixt ur e un t il it
ha s j elled (appro xi m atel y 3
W hip 1 p i n t cream and fold in
Break up one large an g elfood
cake in bite size pieces Place p art
of cake in mold an d pour over
half of mixture
then rema inder
of c ak e and then mix tur e Pl a c e
in refrigera t or (Ove rn ight pre
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Ch ee s e
an d
F i sh Sala d
This time of the year a j ellied or aspic salad tastes so good and
m ade in the m orn ing leaves t h e h ousewife lots of time to play all
day Mrs Cash Wolford is well kn own for her many fine dishes an d
lots of her friends wanted thi s recipe When she gave it to me she
explained that it was an old H ome D epartment r ec ipe that she had
“
chan ged to suit her own tastes S h e says The recipe sounds like it s
t oo much tro uble but af t er you make it once it s very simple and
”
well wo rth the e ffort
Ch ee s e an d Fish S alad
Fish Layer
Top
(Mrs Cas h W olf or d )
2 C flaked shrimp
Cheese Layer
B o ttom
1 C mayonnaise
Tbsp gelatin
C chop p e d celery
2 Tbsp cold milk
3 Tbsp lemon j uice
C hot milk
Va Tbsp gela t in
3 C co t tage chee se
2 Tbsp cold water
2 Tbsp mince d on ion
Combine mayonn aise
lemon
9
% t s p salt
j uice shrimp and cele ry S o ak
2 Tbsp minced parsle y
gela t in in cold wa t er for five
$4 tsp t abasco sauce
S oak gelatin first in cold mil k minutes H eat over h ot water and
and t hen in t o hot milk ; comb ine di ss o lve Ad d to shr imp mixture
gela t in wi t h all the res t of ab ov e and pour over cheese layer and
in gredients
C hill m i xture in place in refrige rator unt i l set
S e r ves 6 t o 8
oiled mold
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F ri e d Ch i c ke n
has many in teresting spots for out of t own guests b u t
I thin k we all agree that J un e s C offe e Sh ep on Cop enhagen Drive
i s one place no visitor should miss
It is surely the Un Offi cial club
house of t h e V alley and J une
Al v y Smith are the ab le hosts A l vy
holds forth in the k itchen while J un e passes out t h e fas t ch atter
with the C offee Bre ad an d Sweet Rolls Any time yo u wal k in to a
b us iness place in S olvang and fin d it wi d e open an d the own er
a b sent j ust trot over to J un e s an d li k el y as not he ll b e there I t s a
mus t to have y o ur mi d m ornin g c o ff e e there and y o ur afternoon
c offee an d c ake to o Jun e h as so many goo d th i n gs to eat that w e
ar e all fam iliar with that I aske d her for a re c ipe t hat she does
when she has guests when the y a re closed an d here i t is
S olvan g
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Cut chicken in pieces and sea
s on wi t h s alt and pepper an d
Lowry s season all Dip i n flo ur
and brown slowly in butter that
has been seasoned with Spice
Island G arlic Powder Aft er all
chicken has been brown ed sprin k
l e wi t h scant teaspo on of drie d
R osemary cover and simmer un
til chicken is tender R emove lid
fifteen minu t es before serving
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egg yol ks
1
7% t easpo on gr ated lemon rin d
S of t en gelatine in water Com
b ine cup sugar an d fr uit j ui ces
Add salt to e gg y olks and b eat
until t hi ck Add fruit j uice mix
ture Beat well co ok in dou b le
b oiler until mixt ur e coats spo on
R emove from heat add sof t ened
gelatin and stir until di s solve d
Add grated rinds C hi ll until p ar
t i al l y s e t S lowly beat
cup s u
gar into egg whites Fold into c us
t ar d an d pour into pastry shell
Chill until se t
Whi p cr e am spread over th e
top S prinkle with oran ge ri n d
Makes one 9 inch pie
B ak ed T amal e C orn
1 can t omatoes
1 can corn
1 cup mil k
2
eggs beaten
14
cup yellow co rn meal
72
1 cup olive s
2 teaspoons G ran dma s Span ish ;
S easoning wet in water
Salt an d pepper to t as t e
Mix all toge t her in casserole
and dot top with small pieces of
b u t ter B ake slowly on e ho ur
This makes a generous amo un t
an d may be halved
D re s s i n g fo r T om at oe s
G ra t ed carrots small amo un t of
grated onion an d bell pepper
T wo tablesp oons of Ke t sup one
t easpoon
of Lea and Perrins
one half cup mayo nnaise Mix all
to gether an d serve on top of slic
ed t omat oe s
C i t rus Ch iffon P i e
2 tsp unflavored gelatin e
’
24 cup cold w ater
c up sugar
cup lemon an d orange j uice
(equal parts )
1
A cup suga r
3 st iff beaten egg whi tes
cup he avy cream
1
teaspoon grated oran ge rind
7$
dash s alt
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36
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C ar am e ls
2 % cups c ake flo ur
2 tsp s od a
1 1b box light brown sugar 1
1 t s p (heaping ) gin ger
c up gr an ul ated sugar
1 t sp (heaping ) cinnamon
1 cup white corn syru p
1
tsp cloves
7%
Few gr ains salt
Drop i n b alls on coo ki e sheet ;
1 cu b e butter
press do wn with glass dippe d in
1 tall can condensed milk
wa t er then in sugar (r e dip i n
1 tsp van illa
Me t hod same as C ho colate sugar for each co okie ) ; bake fo r
C ar ame l s Chopped nuts (op t ion 1 0 minutes in 3 5 0 t o 3 7 5 degr ee
oven
a1)
N ote : My own original recipe
aln u t Ch e wy C ak e
W
for Chris t m as C aramels These
rs
M
Cl
ar e nc e R e e d )
(
are fun to make They re cre amy
T his family re cipe is over 100
an d j us t right I have made them
e ar s old
Always t astes wonde r
at Chris t mas time for twenty
ul
five years My son s (Leo n J r ) y
2 eggs b eaten
favorite candy
2 cups bro w n sugar
Rum B al l s
1 cup flo ur
‘
(Mr s E l m e r R h od e n )
sal t
24 tsp
‘
t s p ba kin g powde r
74
3 cups vanilla wafers ro lled
$ 4 tsp soda
fin e (about a b ox an d a h al f)
2 cups walnuts chopp ed
1 c up powdered sugar
2 tsp v anilla
1 tablesp oo n cocoa
Bake at 3 5 0 de gr ees for a b out
2 tablesp oo ns dark k aro syrup
30 minu t es S erv e with ice c re am
9 tabl es po ons rum
1 cup p ec a ns or walnu t s not or whipp ed cream
c ut fine
M
oc k Ch e rr y P i e
Mix well take teas p o on of m ix
M
rs
e n s R as m u s s e n )
J
(
an d roll in small ball in p alm
This family recipe is 5 0 ye ars
of hand s—then roll in powdered
sugar S t ore in coffee tins These ol d
1 % cups raisin s
t ast e even better a fter storin g a
1 % cup s cranberries cut in half
few weeks an d they make won
cups sugar ;
cup water
1%
d e rful Chr istmas gift pac k ages
2 tsp v anilla Put in bowl an d
done in dec orat ed c offee cans
leave
Cho co l at e Fud g e
In yo ur favorite pie crust put
(Mr s J e n s R asmu ss e n )
layer o f raisins layer of c ut cran
berries then add water sugar
2 cups sugar
”
—
v an illa mixtur e 8 pie tin ; lat
2 squares cho colate
Two thirds c up cre am m il k or tice top goes best on t his 4 2 5 de
grees for 10 or 15 minutes ; reduce
w ater
t o 35 0 degrees for a t otal of about
2 t bsp light corn syrup
5 0 minu t es baking t ime
2 tbsp butter
Few gr ains salt
e
S
Puddi
auc
n
g
1 cup nuts
1 tsp vani lla
2 cups sugar
1
P ut toge t her cover an d b rin g
7% cup bu t ter
2 eggs (large )
to boiling point C an be stirred
‘
until i t boils then take cover off
5 t s p salt
C oo k un til it forms a soft b all )4 cup sour cream
i n c old wa ter
cup brandy
Add vanilla then
Cre am sugar but t er and eggs
coo l an d b eat Add nuts Put in
well add salt so ur cream and
bu t tered pan then cut
brandy Can subst itute 1 tsp v a
G i n g e r C oo ki e s
nilla for brandy H ave wa t er boil
(Mr s A B R i ch ar d s )
ing in lower part of double boile r
1 cup b utter
Pla ce sauce over b oili n g water
1 cup sugar
b ut do not let wa t er bo i h aft er
1 be a t en egg
puttin g sauce on S tir oc c as ron al
4 t bl sp molasses
1y
P an oc h a
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B an an a C r e am C ake
square of butter
Pin ch of salt
(Mr s B B B e ar d )
Boil stirrin g occasionall y ; test
This old family recipe has nev
small amoun t in one ha l f cup of
er been printed b efore
cold water ; is done when it forms
Two thirds cup shortening
a goo d fi rm ball and water is
1 % cups sug ar
cl e ar Without stirring t ake off
2 eggs
s t ove let stan d for one half hour ;
cups mashed b ananas
1%
then add nu t s and 1 t sp va nilla
4 t bl sp of sour milk
Bea t un til holds its shape S pread
2 cups flour
on waxed paper
1 t sp sod a
3
% cup chopp ed wa l nut s
C
ar r o t Puddi n g
Cream shor t ening ; add sugar
M
rs
E
di
t h Dan s k i n )
(
gradually and cream again ; add
1
cup shortenin g
7%
un beaten eggs one at a time
1 cup brown sugar
beating tho roughly after each ad
1 cup gra t ed raw carrots
di t ion Then add mashed ban anas
1 cup grated raw potatoes
with sour milk ; s t ir well Fold in
1 cup seeded raisins light col
sifted dry ingredien ts and bake
or
in hot oven 3 7 5 d e g e e s F 2 0 t o "
1 cup chopped n uts
25
minu t es (Makes 2 layers )
1%
cups flour
Frost with bu t ter or chocolate
1 tsp salt
frosting
1 tsp cinnamon
D a t e F r ui t C ake
l’
22 tsp cloves
(Mrs M ar ia n K e e n e y )
tsp nutmeg
1 cup brown sugar
1 tsp soda
4 eggs
1 t bl s p h ot water
1 cup flour
C ream shortening and sugar
1 tsp baking p owder
well ; add c arrots po tatoes rais
1 wine glass port wine
ins and nuts S ift t o ge t her flo ur
1 lb da t es cut in thirds
s alt an d spices and add to mix
2 4 oz boxed candied cherries ture Dissolve soda in hot wa t er
cut in halves
and add mix well Put in greased
2 cups E nglish walnut s quar mold and steam for 3 ho ur s S erve
t ared
with sauce
1 cup Brazil nuts cut in thirds
1 t s p vanilla
Cr e am y C an di e d N u t s
1 pinch salt
(Mr s G L E r w i n )
S epara t e eggs Beat y olks add
cup brown sugar
sugar and mix thoroughly Add
cup white sugar
win e S ift flour and baking pow
‘
74 cup sour or sweet cre am (o r
der Add alterna t ely with fruit
top of milk )
m ixing thoroughly each addition
1
tsp van illa
7$
Add vanilla then nuts and blend
Pinch of salt
Add salt to egg whites an d beat i Cinn amon
until stiff Add cake mix t ur e to
1 % t o 2 cups nut meats
whi t es and mix gen t ly but thor
Combine sugar and cream and
oughly Bake in 2 small loaf cook over low heat stirring con
pan s one square cake pan 8x 8x 3 s tan t l until the mixture forms a
y
o r tub e pan approx
on e hour at ball a lit t le firmer than a soft
3 7 5 de gr ees
ball when put in cold water Re
C ake improves if se t s a week move from heat add van illa s alt
or t w o ; sprinkle with port wi n e and cinnamon Fold nut meats i n
every week or ten days
carefully until all are coa t ed with
F udg e
the candy an d it has forme d a
ligh t
sugar coating T urn into
(Mr s J os e phin e J or g e n s e n )
wax paper and sep ara t e nut
3 cups whi t e sugar
meats by hand Wh en coating is
1 cup milk
comple t ely dry store candied
3 heaping Tbsp cocoa
2 Tbsp K aro (either dark or nuts in an air tight container
light )
These will keep for some time
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10
Whi t e F rui t C ak e
Fud g e C an d y
(Mr s G e n e Camp be ll )
(Mrs B B B e ar d )
Tw o thirds cup butter
T
his recip e is from a friend of
$4 tsp soda
Mrs C ampbell s
6 egg white s
c ups sugar
4%
Two t hirds cup candied cher
1 large can P e t milk
ries
B oil to ge t her 1 5 min utes ; pour
cup thinly sli ced cit ro n
over
packages
chocola t e
3
1%
cups flour
chips an d one pint j ar H ip o Li t e
tsp lemon j uice
marshm allow cream an d beat un
1 % cups powd ered sugar
til firm ; last add 2 cups walnuts
cup blanched and shredded Py rex utility pan fits t his re cipe
almonds
Makes app rox 4 po un ds
1 t s p almon d extract
N ut Flor e n t in e s
gradually add
C ream butter
(Mr s R u t h G ordon )
flo ur mixed and sift ed with so da
and lemon j uice Beat whites of
2 cups sift e d flo ur
eggs s t iff Add sugar C omb in e
1 tsp b aking powder
m ix tures add cherries alm onds
tsp salt
citron and ext r a ct Bake in g r e as
cup butter
ed deep cake tin in moderate
1 cup sugar
oven 3 5 0 degrees F for one ho ur
2 eggs—well b e aten
D i v in i ty
tsp vanill a
(A l v y S mi t h )
Va u p chopped nut meats
3
cup brown sugar (firmly
4 cups sugar
72
packed )
1 cup K aro (white )
tsp van illa
1 cup water
1 egg white stiffly beaten
2 cups nu t s
4 egg whites
S ift flour on ce measure add
Wi t h pinch cre am t art ar and b a kin g powder an d salt and sift
salt b oil sugar K aro and water a g ain Cream bu t t er thoroughly
until r e aches 2 5 0 de g rees ; po ur add sugar gradually an d cream
half syru p over b eaten egg whites t og e h e r un t il ligh t and fluffy
continuing be ating while other Add e ggs and vanilla and beat
half of syru p b oils to 2 80 d e grees well Add flour gradually beat
—
slowly pourin g remaining s y ru p in g un t il smooth S pread
in ch
into firs t mixture an d b eat u ntil thic k in 3 gre as ed pans 8x 8x 2
fo rms firm pe aks ; fold in nuts inches Sprinkle with n uts Beat
and vani l la an d po ur on waxed brown sugar and v anill a into
paper ; ut before it sets
be aten e gg white an d con tinue
c
ns
b
eating
un
til
mixture
thicke
Ban an a Br e a d
again
pread
thinly
on
s
u
r
face
of
S
(Mrs W all y N orw ood )
dough
Bake
in
slow
oven
3 2 5 de
1%
cups flour
grees
F
3 0 minutes When e n
Tw o thirds cup sugar
1 % x3
cut
into
sha
e
s
i
t
r e l y cool
p
cup chopped walnuts
3 dozen
remove
from
pan
Makes
cup Crisco
2 eggs—beat well
P op C orn B alls
tsp salt
L
l
a S olum )
(
y
14
tsp s od a
1 c up light K aro
1%
tsp b a king powder
1 cup white sugar
1 tsp vanill a
1 tabl espoon butter
2 t bl s p orange
lemon rin d
teasp
o on vinegar
gr ated
C ook until it hard e ns when
1 t bl s p lemon j uice
R
emove
2 or 3 ripe ban an a s —mash well t e s t ed in cold water
‘
teas p oon
a
n
d
from
fire
add
24
Mix well ; b ake in lo af pan for
5 5 minutes at 35 0 de gr ees ; tr im s od a which has been dissolve d
befo r e ba kin g b y gr ating oran ge in a little hot water
Pour over popped corn and
and l emon rind over top and us e
3 slices of cherri es (or j ell y ) ; form into balls as soon as it c an
sprinkle with nuts
be handled
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11
D ix i e Frui t C ak e
(Mr s B B B e ar d )
.
F ru i t
(Mr s
.
.
lb shredded citron
lb h alved c ry s tallized c h er
r ies
1 lb diced crystalliz ed p i n e ap
ple
l b shredded blanche d al
monds
lb shr edde d can died or
an ge rind
cups s ift ed flo ur
4%
3 tsp ba ki n g po wder
1 tsp s alt
2 cups butter
2 cups sugar
3
11 cup wine or frui t j ui ce
1 ts p v anill a
1 2 egg whites
C ombine fruit and almonds
S if t t hree cups of flour with the
b aking po wder and salt an d
sprinkle the remaining cup of
flour over t h e frui t s and almonds
s tirring it in t horo ughly Cre am
the butter and sugar together
t hen add the sif t ed dry ingred
i e n t s wit h the wine or frui t
j uice Mix very thoroughl y and
then work in the fr ui t nut mi x
ture and the van illa Finall y fold
in the stiffly b eaten egg whites
Turn into a well gre ased tube
pan line d with grease d paper an d
b ake in a slow oven 2 75 de g rees
F 2 % to 3 hours
1
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1
1
1
1
1
1
1
1
3
1
4
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F rui t C ak e
W all y N
orw o od
)
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ox
cup choppe d nuts
lb G raham cra ckers
1 c up ch opped da t es
1 cup chop ped marshmallo w s
1 cup t hi ck cre am
1 cup chopped curran ts
cup chopped rai sins
cup thinly sli ced citron
$ 4 tsp (each ) salt nutmeg a11
spice cloves
2 t bl s p choppe d orange peel
2 t bl s p choppe d candied cher
ries
34
71 tsp ci nn am on
1
1
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,
,
(Mrs
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I ce B
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2%
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l i d ay N u g g e t s
(Mr s R u t h G ord on )
,
.
citron and figs i n smal l
pieces ; bl an ch a l mon d s and chop
fine ; mix wi th rose wa t er and
nu t meg ; dredge fruit well w ith
flour ; beat butter t o a cream then
add sugar egg yolks bea t en li ght
molass es
brandy
sherry an d
spices ; then add egg whites s t if
fly beaten ; las t add frui t B ake
in m od erate oven 3 to 4 ho urs
o
cups sifted flour
tsp cinn am on
tsp b aking powde r
tsp salt
3
4 cup butter
2 eggs—well beaten
cup sugar
1 tsp gra t ed lemon r i n d
1%
cups
lb ) c urrants
1%
cups walnut me ats (coars
ely cut )
S ift flo ur once me asure a dd
b aki ng p owder salt and cinnamon
and sift t o g e t her 3 t imes C ut
butter into fl our ; ad d e ggs s ugar
and lemon rin d Combin e thor
o ughly Add curran ts an d nuts
mixed well Drop from t easpo on
on greased ba king sheet Bake in
modera t e oven 3 5 0 degrees F
twelve t o fif t e en minutes Makes
4 dozen nugge t s
lb citron
lb figs
lb almonds
large wine glass of brandy
large win e glass of sherry
large wine glass of rose water
(purchased in drug s t ore )
t bl s p mace
t bl s p allspice
t bl s p cinnamon
cup molasses
ground nutmegs
C ut
.
H
urr
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ye ars
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lVI ot h e r s recipe , over 1 00
01(i
1%
lbs butter
1 % lbs flo ur
1 % lbs light brown suga
1 5 eggs
3 lbs c
ants
2 lbs seeded raisins
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Wed d i n g C ak e
Wal t e r H D uff S r )
or
.
M as h c rac k ers fine ; soft en c ur
rants i n ho t water an d dr ain ;
add
cut
marshmallows
and
cre am ; mix well wi th other in
g r ed i e n t s an d li ne a mold (2 qt
size ) with wax paper ; pa c k well
and set in refr igerator for 1 2
hours S lic e ve ry thi n ; serve wi th
cream
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12
Sal t ed
(MrS
.
N ut
s
v
Un o S an d i k )
To crac k nuts place nut with
poin te d end up ; hit sharply wi th
h amm er on p ointe d end
Put
abo ut on e dessert s po on full of
p ure I tali an olive oil on c oo kie
sheet ; place n u t mea ts on co o ki e
s heet ; s wi sh aro un d un til each
,
.
nut
m eat is c ov
r d with oil
n o t t o o oily ; amo unt of oil d e
pen ds on amount of nut meats
Place in center o f 2 5 0 d egree F
oven B ake slowl y turn in g w ith
spoon fro m t i m e t o tim e one
hour un til nut meats taste done
Pu t on wax p aper an d salt ; cool
store in ti ns
e e
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13
Ch uck C uts of B ee f
T o r a i se
a fine steer i t ta ke s a C attleman but t o kn o w what
“
”
t o do with it after butcherin g i t ta k es a
Cow be l l e
The San t a
B arb ara C oun t y Cow bell es association hav e decide d to help us
c oo k the less exp en sive cuts of b eef in more exci t ing ways H ere are
s ome very tasty ways to d o chuc k fin e enough for dinner parties
w hen you have V IP s
“
”
,
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’
.
I n di v idu al Chu c k P ot Roas t
(Mr s F r an k G i or g i )
2 pounds chuck steak cut in
”
”
pieces 2 x4
Take one cup of
chopp e d celery one cup chopped
onions mix and spread over meat
R oll up each pi ece and fasten
with a skewer flour and brown in
fat in a heavy skillet Mix one cup
tomato paste one cup water one
teaspo on Lee
Perrin s auce two
tea sp oo ns chopped parsley Pour
over meat S e ason cover c ook in
3 2 5 de gree oven 2 or 3 ho ur s or
until tender Add more w ater if
n eeded
B ar be c ue d or Bro i l e d Chu c k
on
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,
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,
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.
(Mr s
S k ew er s
R ut h
.
G o r d on )
pounds chuc k meat cut in
large c h un ks
on all sides with
Spr i nk le
Adolph tenderizer garlic s alt Put
in pyrex dish s o that it fits tight
3
,
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.
ly
thre e large on ions in quar
ters lay across top Cover with
W esson oil and inexpensive wine
(Burgun dy ) Put in refrigerator
for 24 ho ur s Turn meat several
times so that it will b e thorough
l y sat ur ate d with liqui d
T am al e P i e
P
ut me at chun k s on metal o r
C ali e nt e C al i f woo den skewers alternating wi t h
(H e l e n R anki n
a fr i e nd of M
rs
G l e n Corn e li us ) p ieces of onion an d fresh or
2 pounds cubed chuck
canned mushrooms and tomato
2 cups water
quar t ers Broil not too close to
broiler basting with t h e liqui d
1 teaspoo n chili powder
from the pyrex dish Broil un til
S al t and pepper to t as t e
nice an d brown S erve on skewers
1 clove garlic minced
can pimiento (chopped fine ) with a green salad and baked or
2 t able spoons flour
French fried potatoes
If barbecued bas t e with liquid
1 me d can ripe olives
while they are coo ki n g slowly
Mu s h M i x t ur e
8 cups water
Chu c k S t ro g an o ff W i t h Wi n e
pound butter
(Mrs W al t e r Bu e ll )
can pimiento
1 clove garlic
H eat on e fourth cup fat in s kil
1 teaspoon chili powder
let add 1 % pounds chuck cut in
2 cups coarse yellow cornm ea l small cubes and brown Add one
1 level teaspo on salt
cup chopped onions and cook 5
Flour t h e me a t and brown i n minutes stirring frequen t ly Add
hot fat Add other ingredien t s sal t p epper t w o kinds of herbs
(not mush ) and cook un til tender (Tyme Mar j oi am B asil O r e g i n o
Make mush in the following R osemary ) Add 1 cup May wine
manner : Mix 2 cups col d wa t er or dry wine and enough water
wi t h corn meal and salt Bring 6 to cover C over pan and coo k
cups water to boi l in g poin t add over slow heat about one hour
butter pimiento garlic and chi l i or un til tender Add more wa t er
powder
ad d
cornmeal if necessary Blend 2 t ablesp oons
S lowly
mixt ur e and co ok until thick
flo ur with water add t o meat
Put one half m i sh mixture i n s t irring until sauce thickens Add
well greased sh allow pan dot one half cup sour cream at the
thi c k with olives add mea t mix last an d heat t horoughly S erve
ture cover wi h rest of mush over rice or no odles May wine
Ba k e 2 ho urs at 3 2 5 degrees It is bes t as i t has W oodruff herbs
serves 1 0 to 1 2 people
in it S erves six
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14
.
H
E
( l la
H
T i m e Chu ck S t ew
B ar be cu ed Ch uc k S t e ak
Erw i n t ak e n fr om B e tt e r (A li na M ar t i n e z C ali forn i a
Homes 8: G ar d e ns )
ar v es t
,
ot
,
k
2 lbs chuck , cut in
cubes
2 tablespoons fat
4 cups wa t er
1 t eas poon lemon j u i ce
1 t s p Wor ch e s t e r s h i r e sauce
1 medium onion , sliced
1 bay leaf , small
1 tablesp oo n S alt
1 teaspo on sugar
2 to
lbs chuck stea
3 T oil
2 cloves garlic
2 T V m e g ar
1 t A r e g an o
1 c an Tomato S auce
S al t an d pepper to t aste
.
Cut ste ak into l arge piece s
an d rub garli c over all t h e me at
Add salt and pepper Add oil vin
egar an d oregan o (rubbed be
t w e e n p alm s of hands ) an d let
s t and for 3 hour s Abo ut 2 0 min
utes b efore serving tim e po ur
tomato sau c e over all an d place
under bro i ler Turn as nece ss ar y
teaspoon Pe ppfi r
teaspo on papri ka
D ash allsp i ce or cloves
6 Cal l ot S quartered
1 P oun d small W h l t e om‘ms
1 CUP W h ol e kernel c om
1 cup green limas
1 cup g reen bean s
Brown meat thoroughly in hot
Chuck S t e w V e rmo ut h
f at ; add water lemon j uice Wor
(B e at r i c e C oo pe r B ae r )
c h e s t e r s h i r e sauce
garl i c on i on
b ay le af and seasonin g S immer
2 po un ds chuck stew meat 4
two h o urs stirring o ccasion all y s can t tablespoons flour 1 cup
Re mo ve garli c an d bay le af Add V ermouth (dry ) garlic one ha l f
vegetables
po und m us hrooms dozen or so
C on t inue cooking 2 0 or 3 0 min green olives seasonin g
s t ew mea t i n smallis h
ut es or un til v egeta b les ar e done
Cut
This may be coole d to r o om l s q
b rown in b utter or fat
uar es
temperature
packaged
sealed wi t h clove of garlic Mix in the
labeled and fr ozen Makes three flo ur s t ir well a dd vermouth and
qua rts
w i ll k eep ab out si x one cup stock or water Le t s im
mon t hs
mer until tender ad d mushrooms
To serv e after freezing put in one half hour before i t is done
cassero le in oven or double b o il J us t before serving a dd olives
er Remov e meat and vegetables cut in spirals G ood with groats
an d thicken liquid for gr a vy
or rice
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15
C urri e d Ch i cke n
M rs Odin B u ell w h o li v e s in a lovel y ho us e on t h e top of a hi ll
w ith a view that s unsur pa ssed als o has a fine view of c oo ki n g H er
S outhe rn hosp i tality really c omes fo rth when she has guests an d
“
”
here she gives us a l unc h eo n when the b ridge gi r ls gathe r at La
Rancheria or for a s pecial S unda y s upper
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1
4 - lb
re
ady to coo k
-
-
s tewin g
chic k en
2 quart s water
1 tables p oo n s alt
1 cup chopped oni on
1 c up chopped pare d apple
cup all p u rpo se flour
cup chopped peeled fres h
1
t omato
1 Tbsp dice d cry stallized ginger
1 cup canned moist coco anut
1 c ut mi lk
Fres r
:l y ground pepper and salt
1 table sp oon curry po wder
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-
C
C
2
1
g m g er
4 C sugar
1 teaspoon
1 C water
3 C vinegar
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‘
7
4
chi cken who le or cut up
add sal t
n water in large pan
and co ok until tend er Chill Melt
’
74 cup chicken fat o r butter over
low heat S tir in onion an d apple
C oo k un til tender Blend in fl o ur
S tir in 4 cups broth ; mix well
Bring to a boil Stir const an tly
R educe he a t ; add tomato and
ginger C oo k 3 0 minutes more
stirring o ccasionall y
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M eanwhile c ombine coco anut
and milk Co ok over l ow he at 10
min utes S t ra in off cocoanut S tir
co coanut flavored milk in to sauce
add c h icken peppered s alted to
t aste
Mix curry with a little
sauce blen d with the res t Cook
15 minut e s S tir oc casionally
No te : With this I serve almond
ri ce :
C
slivered blanched a l m on d s
‘
74 C but t er or margarin e
‘
C slivered ripe olives
26
6 t o 8 cups of hot cooked and
s easone d rice S aute almonds in
b u t t er until crisp S tir almonds
an d oli v e s i n t o ho t ri c e toss with
a for k
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1
s alt
te aspoon g ro und cloves
teaspoon ground nutm eg
teaspoo n g r oun d cin n am on
teas po on gr ound al lspi ce
b ot t le liquid pe ctin
.
Pu t
s ee dless rai s ins
finel y chopped c r y sta l li zed
4
C ombine
first 8 in gr edients i n
large heavy ke ttle Tie all spices
in che es eclo th bag Add t o pe ar
mixture an d bring to a boil quick
l y R ed uce heat and allow mi x
ture to simmer un til it thickens
S tir fr equently t o keep from
s ticki ng t o p an Take out spice
b ag R emove chutney from heat
S tir in fruit pectin Pour chutney
imm ed i atel y into hot steri l ized
j ars S eal T h is amount makes
ab out 3 p ints
S erve along with this a C aes ar
salad and for dessert wine j elly
and S ylla b u b
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S h e rr y
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with this g oes pea r and
ginger chu t ney :
2 quarts peeled cored and t hi n
1y sliced ripe pears
1 C coarsely chopped gr een pep
A l ong
,
pe r
e ll y
cups boilin g water
‘
A cup co ld water
1 cup sherry wine
J uice and rind of 2 lemons
2 tablesp oons ge latin
1 cup su gar
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J
2%
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Wi nle
Add lemon j uice and rind to
bo il in g water Let stand over low
heat un t i l r eady to use Soak gel
atin in co ld water Add gelatin t o
ho t mixt ur e S tir well Add sher
ry
wine and sugar Pour in t o
mold and pla c e in refrigerator
until set T op with syll ab ub
This S yllabu b is j ust sweetened
whipped cream with strain ed
o range jui ce and sherry win e to
taste Add j uice and wine a little
at a time j ust before serv ing
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16
Ch o c olate C a ke s
Th ese recipes should really b e entitled For Men Only as I t r uly
b elieve Chocola t e cake is a gentleman s favorite dessert H owever
seeing as how the ladies usually d o the bak i ng l e t me say that here
are s ome of the fines t cho colate cake re cipes in the V alley includin g
on e that serves 3 0 people
“
”
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’
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H
M
.
Fud g e C ake
( rs G ord on G r ay )
cup s ugar
cup flour
table spo on C risco
C re am D e v il
S our
ot
s
(Mr s " oe G i or g i )
.
1
1
F ood
'
Cak e
.
6 tbsp co coa
2 cups suga
2 % cups all p rpose
e d tw ice
2 level t sp s o da
r
.
u
-
flour s ift
,
teasp oo n salt
1 teas p oon b aking po wder
t s p salt
1 % tables p oo n c o c oa
Mix all dry ingr edients toge t her
cup ch op pe d nuts
Cre am Crisco and s ugar C om in b owl Beat 4 e ggs un t il light 2
bine dry ingredien ts add with cups sour cream Add the eggs
milk to mixt ure then add nuts and sour cre am to the dry in g re d
P ut in 8 inch square p an M ix i e n t s un t il light and free from
lumps Ad d 1 t sp v anilla extra ct
to gether
cup whi t e sugar
cup brown sugar
cup co co a This re cipe makes a large cake
Sprinkle on t op of cake in pan and should be b ake d in 3 lar ge
Pour over 1 % cups boilin g wat er layer cake p ans or i n a loaf p an
Now your cake is ready for the 9x 13 x 2 for one hour at 3 5 0 de
oven When ready to serv e b ake gr ees If baked in pyrex temp
3 5 minutes in 3 5 0 oven t urn up e r at ur e should b e lowered t o 3 2 5
s ide d own and you wi ll have a t degrees fo r t h e same len gth of
fu d ge t op S erve hot with ice time half of this recipe will ma k e
a c ake 8x 7 x 2 b aked for 4 5 min
cream on top
utes at 3 5 0 de gr ees or 3 2 5 degre e s
Ch oc ol at e C ak e
in pyrex
er be r t D ai l y )
(Mrs
This cake is rich and the men
Melt 2 squar e s of Baker s choc
ola t e in a heavy p an Let it cool of your family will enj oy it with
b ut no t ge t hard Add 1 % cups the following icing as it has a
fl avor and is not
sugar Mix with hands (a must ) rich “chocolate
”
un t il fluffy Add 1 cube butter the g oo ey type so often us e d
m i x with hands Ad d 3 eggs now a d ays Cake and icing r e
whole one at a time beating cipe have been handed do wn to
af t er ea ch e gg Add 1 tables poo n me an d been in use for 30 ye ar s
vinegar and beat until the whole
Ch
oc o l at e I c i n g
m ixt ur e b ecomes li ght an d fluffy
I n ano t her bowl s if t 2 cups cake
1 cup sugar
fl o u r M e asure and add 1 tea s poo n
cup rich mil k
soda and
teaspoon each b akin g
cup coco a
powde r and salt S ift all again
1 tsp vanill a
Add a l ern a t ely to t h e ab ove mix
Bu t ter si ze of walnut
ture wi t h 1 cup cold wa t er with
1%
teaspoons vanilla added Us e
Mix sugar and c oco a un til thor
mixer until b atter is smooth Us e oughly blend e d Add m il k t o the
d e e p layer pans and bake at 3 5 0 dry ingredi ents and stir until
for
hour
sugar i s diss olve d B oil for 5 min
F r os t i n g
u t es s t irring cons t antly R emove
Mel t 2 squar e s ch oco la t e add 2 from fire add butter and v an illa
t ablesp oons butter K eep warm b ea t un t il mix t ure b eg i ns to grain
on low heat while addi n g 2 cups slightly around edges of the pan
powdered sugar 1 teasp oo n v a Spread on t op and be tween layers
nilla enough half and half to of cake at once This icing is d ar k
make good sp r eadin g
an d glos sy even aft er co olin g
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18
Ch oco l at e
c up
J ust
Cut Ups
( ut h G o: d on )
-
R
flo ur
t e aspo on bakin g powder
cup butter
1 cup sugar
2 squares cho c olate
2 eggs s eparate d
1 te as poo n van illa
1 cup chopped nuts
Cr e am bu t t er sugar Ad d melt
e d choco la t e egg yo l ks flour
s ifted with b a ki ng powder Add
nuts vanilla t hen stiffly bea t en
egg whites Use square or lon g
p an Bake 2 0 minu t es in 3 7 5 de
gr ee oven Ice thickl y an d c ut
in caramel size pie ce s
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cub e bu t ter in sauc e
2 squares bitter c ho co
late When melted turn to low
and add 1 % cups powdered sugar
1 t ablespoon dry powdere d i n
stan t coffe e
t e asp o on al mond
ex t ract remove from heat an d
add 1 egg an d j ust enou gh strong
bl ac k lef t over coffee t o spread
we ll
S pi cy Choc ol at e Cake
(Mr s J e ns R a s m u ss e n )
Cream
cup sho rtening
1%
c ups sugar
Add
3 e ggs
C omb in e
1%
cups flo ur
teas p o on ba kin g powder
‘
24 t easpoon soda
te as po on s alt
te aspo on nutmeg
1 teaspoo n cinnamon
2 tablesp oo ns c oc oa
Mix
’
74 cup butte r mil k with
1 teaspo on vanilla and
1 teaspoon lemon extract
Have ready 1 cup coarsel y cut
nuts toas t ed Add flour m ixtur e
fi rst t hen milk m ixture then
nuts Use long pan or 2 n in e inch
layer pans 3 0 minutes in 3 5 0 de
gree oven
F r os t i n g
6 tabl espoons b ut t er
1 egg y o lk
3 cups powde re d sug ar
1 % tablespo ons co co a
1 teas poon cinnam on
1 % tables p o ons hot c offe e
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P r od i n g
Place
p an with
in cas e y ou re loo ki ng for a
cho co late cake that keeps we ll
t r y my C ut Ups that are li k e
French pastries
Ch o co l at e C ak e for 3 0 Peo p l e
(Mr s J en s R as m us s en )
2 % cups c ak e flour
sift ed
tsp salt
1 tsp so da
1 cup C risco
2 c ups sugar
5 eggs
1 cup walnuts
3 squares chocolate
1 cup butterm ilk or sour mil k
2 tsp vanilla
Mix sugar an d shorteni ng
add eggs next cho c olate Alter
nate fl our an d buttermilk wi t h
soda add nuts and vani l la Pu t in
15 %
by 10% inch pan greas ed
Bake about 4 5 min in 3 2 5 degr ee
oven Can use 3 layers instead
Ch o c ol at e F r os t i n g
(Mr s J e n s R as mu s se n )
1 cup brown sugar
cup wa t er
3 squares cho colate
3 tb sp butter
Bo il 3 minutes C ool slightly
add p owdered sugar an d use ele c
tri c mixer Add 1 t sp vanilla
Ch oc o lat e C ak e
(Mr s G L Er wi n )
2 cups sifted cake flour
1 teas p oon s od a
’
24 te aspoon salt
Sift together two tim es
cup butter (s of t b ut not
m elted )
1 % cu p s sugar
Cream until li ght an d fl uff y
Add 2 large well bea t en eggs
which are room tem perature Add
dry mixture alternately with 1
cup but t ermil k (room
Last
add 1 teaspoon vanilla and 2
squares o f bitter ch oco late which
has b een slowly mel t ing while
mixing cake Bake in two layers
or long pan 2 5 to 3 0 min in mod
e r at e oven
Fr os t i n g
Melt 1 cube but t er 2 squares
cho cola t e add powd ered sugar
and top milk or cream as you
be at on medium speed of mixer
It should be like heavy sy rup
Beat excess bubbl e s o ut W i th rub
be r sp atul a before spread in g
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19
Ra bbi t in a C a ss e role
Mayb e it s the E aster s ason that made me thi n k of abbi t and
how seldo m you s ee a re all y different re i p e fo r it No w rab bi t
makes a very fine compan y casserole and very in e xpe nsive too
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have use d this French way of cooking rabbi t for years and never
tho ught of passing it aro und before so here i s one y ou c an se r ve
y o ur gues t s and have a t ruly gou rm et“ dinner that is” easy an d c an be
p rep ared ahe ad of tim e i n my usual workin g gir l style
I
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R abbi t
W ii h
H e rbs
Wi n e
an d
Buy a ni ce lar ge rabbit s ui t
able for the amount of persons
t o serve It is not po ssible for
the rabbit to be too large and
therefore tough as the long slo w
cookin g in wine makes i t very
tender The night before or e arly
m orning of co mpany d ay brown
disjo inted rabbi t in but t er with
one good size clove of garlic in th e
pan
No flour on t h e rabbit
please but use a li ttle paprika
Then arr ange rabbit in layers i n
a c asserole where it will fi t close
an d not have t oo m uch wast ed
space as you are going to c over
i t with wine in a minu t e and y o u
don t want it swimm i ng After
placing the rabbit in casserole
po ur in the garlic butter drip
pings and then sprin kle e ac h
layer as you put t hem in with
the following herbs : (remember
I always use Spice Island ) s age
thyme parsley and two b a y le afs
The herbs should be us e d in thi s
dish wi t h a heavy hand now po ur
on enough whi t e wi ne to cove r
well Let stan d until one hour
before guests arrive and flavor
will be pe rfect C oo k covered in
3 2 5 degree oven one hour Being
a wor ki ng girl I se r ve pota t o
onion casserole wi t h this which
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get re ady for t h e oven
minutes this w ay
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five
in
.
P ot at o -O ni on Cas se r ol e
One c an whole new potato es
one c an whole Dutch onions one
can C ampbell s cre am of mus h
room soup undiluted Mix lightly
coo k covered in 3 2 5 degree oven
one half hour S imple an d the
same oven temperature doe s th e
whole dinner Serves four so
double if necessary With this
d inner I like the usual green s a
lad and here i s the way we do
it at our house It may no t be
new to you but every one says
green salad an d never tell s how
t hey do i t so I will
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G re e n S al ad
Into a large bo wl brea k one
medium crisp head lettuce with
your fingers Never cut let t uce
always break or tear Now one
large cucumber quar t er e d t hen
di ced large A few chives fr om
yo ur garden cut right over th e
le t tuce or if yo u haven t chi ves
the t ender stems of green onions
will do but n ot t h e onions t his
because of y our potat o
t ime
onion casserole Now a go odly
amount of wa t ercress c ut over the
lettuce and you re ready for the
dre s sing
Sprin kle with celery
salt fresh groun d pepper plenty
of parmesan grated cheese Wet
with red wine vinegar and li ght
l y wi t h Wesson or oli ve oil No w
toss an d serv e Here is where I
always t h ink of that cute l in e
from the Fireside C oo k Book :
“
Fo ur pe rs ons are wanted to
make a salad A spend t hrift for
oil a miser for vinegar a c ouns e
lor for salt an d a madman to
”
stir it all up A ver y good rule
to follow Now for the desse rt
and of co urs e wor ki ng girl style
it s in the ice box the n ight be
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20
,
Cr e am
pie (this I do with the pie set
t i ng in the sink as it s easier to
I nto a gla ss pie dish break or cle an up ) Now return to freezer
c rumble one dozen bakery ma ca gun c ov er ed unti l ready t o s erve
r oons N o t n e cess ary to but t e r | If an y is lef t c over with foil
this pie will cut an d serve e asily paper an d se rve an y time as i t
Now spread wi t h one pint black k eeps well There are lots of ver
w aln ut ice cream that you le t sions to t his pie such as the pis
stan d a few min utes un t il it s t arts t ac h i o bo t t om vanilla top one
to soften
Put in freezer shelf and t h e one where you us e c hoc o
until i t hard ens well now spread la t e c ookies vanilla bo t t om cho c
with one p int vanilla i ce cre am o late top and crushe d waln uts
s oftened too t hen grate as mu ch Yo u have a goo d time thin kin g
of a square of u nsweetened cho c up your own versi ons and tell me
o late a s you can g e t on over the some new ones
Ic e
Pie
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Wi l d Ric e
C hick e n Li v e r C a ss e r ole
At the preview n i ght of the art xihi bi t we had a b uffet dinn er
d da y hostesses
for the artists donors w or ki n g committe e
Of
c ur s we had to in ite all the ir husb ands and wives s o the y all
added up to m ore than 5 00 p ople
All the foo d wa s donat d b y the da y hostesses an d G uild mem
b e rs an d s om very in teres tin g hot di shes were se rved
This one of Mrs T I Be rn ste in s c au ed m u c h c mment S
I as k ed Co l leen to tell us how she do s i t for 2 0 pe ple and w hen w
w ant to have a bi g shi ndi g o r have to donat e for a lar ge gr oup w
c an wow o ur fr iends w i th a r e all y yumm y dish
W i ld Ri
Ch i k
Li
Chill bro k en w ashed gr ee n s for
e
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ce -
en
c
v er
at least two hours in salad bas ke t
B e rn s t e i n ) or damp te a towel After mixing
(B y Mr s
d r essing wi th gr eens spr inkl e
2 1 2 02 Pkgs W i ld I l c e
gra t ed cheese l i beral l y ove r top
1 % lb ch i cken l i vers or 3 p k gs of sal ad
frozen
R us s i an D r ess mg
4 l g e c ans button mushrooms
H
Add four t ablespoons c h ili
4 large cans chicken bro t h
sauce to one cup mayonn ai se
4 l g e white onions
1
Garlic bread and for desse rt
lb b utter
7$
fruits assorted cheeses an d
S aute ch opped on i on i n butter ue ur s
until golden add c hic k en live rs
and c oo k for four or five minutes
li vers well washed
Put oni ons
wild rice chi cken broth an d
mushroo ms (including bro th ) in
large c r o c kery casserole
Blend
mi xtur e thoroughly add salt an d
p epper to taste C over an d c oo k
in moderate oven for two hours or
un til covering li quid is almos t ab
so rb ed Serves 2 0
Cass er ol e
Th eo d o r e I
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2 heads
1 bunch
1 bunch
1%
cup
S
.
al ad
le t tuce
curly endi ve
wa t erc res s
R ussian dr e ss ing
Grated P armesan c heese
21
H
C la ms B a k e d in
al f S h ell
The H D Hall home in Buellton shoul d re all y b e c alled H al f
Way House as it is so eas y for their fri end s trave lin g up an d do wn
th highway to dr op into However all the gallons of coffee D oro th y
has se rved som et imes has its j ust rewar ds
When the Southern section goes t o P ismo for clams they drop
in for that s econd cup on the way home and P t l— bak d clams
for d inner Now if y o u haven t an y one going cl amming y ou j ust
t ry thi s w i th can s—an d sm al l in di vidu al c asserole ; i t w r ks fin e
only almost smooth Add sweet
Cla m B ak d i n Ha lf S h ll
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milk Turn in t o well gre ased
6 large clam s
square pan and bake in hot oven
1 cup d r y bread crumbs
2 5 to 30 minutes For a wonde rful
S alt
v ariation leave sugar out an d
Pepper
add three chopp e d green o ni o n s
Small m i nced o nion
(stems too ) and fo ur slices crum
Chopped p ar sley
bled crisp b acon Bake this ver
1 egg
sion in greased muffin tins Go es
Put clams through meat gr ind very well with broiled fish din
er Beat egg and add remainder n ers
of ingredien t s Pile on half shells
F ud g e Pi e
and b ake in moderately hot pre
he ated oven j ust t e n minutes
2
squares
bitter
cho
c
olate
mel
Serve with lemon s ec tions
t
e d over ho t wate r
Se r ve a green salad wi th thi s
1 cube butter
g oo d dressing— and try my own
1
cup
powdered
suga
r
c orn bread which I always thin k 2 eggs
is t h e pe r fec t h ot bread for this
C
ream
toge
her
butter
and
t
sort of dinner an d b e sure and
e
powdered
sugar
Add
chocolat
serve Dorothy s dese rt with this
t hen yolk of 2 eggs be aten Add
3 drops onl y o il of peppe rm int
F r e n c h D r e ss i n g
fol f in 2 egg whi t es beaten un til
2 c up oil
sti
1 cup vinegar
2 cloves garlic
C R UST
to 1 %
c
ups
1%
1 tsp salt
crushed v anill a wafer c rum bs
1 tsp sugar
mixed with
cub e melt ed but
t s p paprika
t e r 1 t bsp sugar Line pas t ry t i n
1
4 tsp powdered mus t ard
t
35
0
and
bake
minu
es
at
P
ut
10
1
4 tsp Thyme (option al )
fillin g in shell and spri nkle wi th
tsp marj oram (optional )
crumbs or top with
S hake well in bottle Let stand cream or ice cream
one hour before using
S our Milk Corn Bre ad
1 cup sifted flour
1 t s p b aki n g powder
t s p b aking soda
1 tsp salt
2 t bsp sugar
cups yellow cornmeal
1%
3 eggs slightly bea t en
1 cup sour or butter milk
cup melted shor t enin g
cup sweet milk
Mix an d sift flour b ak ing
powder soda sugar an d salt Add
co rnmeal and mix well C omb ine
eggs sour milk and short ening
Add t o dry m ixtur e an d stir un til
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22
Leg 0 La mb
’
M y de ar
R uth :
Ande rsens eat when they eat at home
R osemary has always laughi ngly said that she married me be
c aus e I own ed a res taur an t and that she would never have to learn
t o cook R emarkably enough however she has le arn ed to c oo k a
“
”
few dishes incomparably well Here is a big dinner whi ch we
spread quite often :
What do the
R obert
“
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,
”?
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R oast
Ri c e
P e as
Le g of Lam b
G e w ur tz
It s
“
M ix e d G re en Salad with
French Dress ing
M i xed Ch eeses and C rackers
Inglenoo k G amay
Strawberry Preserv es
Tr am iner 194 7
”
a big dinner be caus e there is a lot of everyt hin g includi n g
wines b ut t h e thing t hat m akes the meal o uts t an ding is t h e p erf e c
tion of every item b e it the Ro as t Lamb b aked with vegetables an d
b aste d with spic e d wine or the story bo ok sauce which ensues or
the Green Peas c oo k e d in a fry in g pan with le t tuce le aves or the
Ri ce that no Chinaman ever cooked as well or the carefully selected
gr eens in the Salad with a French Dress ing whose in gredients ar e
always measured alm ost pepper gr ain by pepper grain to insure r e
p e at e d excellence
I am askin g R osemary to w rite out the details of the mesmeric
passes which she ma k e s in pr e p aring her Leg of L amb
Ve ry tr ul y yours
Robe rt T PE A SOUP Andersen President
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My de ar R uth :
One for your b oo k "
For us it is Leg 0 Lamb and the
only reason I dare tread along
my
w i th yo ur recipe an gels
husb an d taugh t me to cook it
All meals in o ur house start
of cours e with
C up of Split P e a Soup
Mixed Green S alad
Le g o f Lamb
R ice
Fr ench Peas
Chees es J am and C rac k ers
Wines :
G e w urt z T raminer
Inglenoo k G amay
Leg 0 Lam b :
w e like a small one
4 to 5
1bs
We like i t pin k
Pr ehe ated
oven 3 2 5
Wipe with damp cloth ru b
well w i th flour
s alt c o arse
gro und pe ppe r an d garlic in se rts
I use a shallow roast in g pan
w i th ra ck
no lid
Cut 2 tomato es in fourths
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carrots in halves
brown onions in fourths
Small branches and hearts of
celery
S prigs of parsley
Sprin kle dry rosemary on
top of ro as t
Place in oven
two hour s
coo ki ng ti m e
ho ur add one cup hot
A f ter
water
After 1 % hour add one cup hot
dry wh i te w in e
I make a ro ux of b utter an d
flour for thi ckenin g sauce
R emove roa st to hot platter
Pour all j uices and cooked v e g e
tables through siev e in t o small
pan Grind veget ables for p ulp
in t o same pan Le t s e t t hen skim
al l fat R eheat s auce adding mea t
j ui ces from pla t ter Use roux fo r
t hicken in g and taste for seasoning
a little more white wine per
haps ? We li k e to saute a few fre sh
mushrooms in butter and add to
sauce
Ho p e you like it "
R osema ry Andersen
3
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23
Sh o r t Ribs by t h e Cow be lles
The Santa B arb ara C oun ty C w b l l
suggest hort ribs
I thi n k that these
for their cheaper cuts of beef prog am
four ways of preparing sho rt ribs will each have qui t e d ifferent fla
vors and we can se rve sho rt ribs often witho ut be i n g t i red of the
am e di sh Jun e tried the C w b ll b ut cher shop recipe on guest
an d reports i t s a bi g s uc ce ss
ingredients n d pour over be f
S h rt R ib W i t h M i n d
J ph M r )
(M
Cover very t ightly and bake in
the
ove
n
1
hours
or
u
n
t
i
l
m
e
at
%
About 3 lbs sh rt r i bs cut in
serving pieces Tr im exc ss fat is ve y tender when p i erced w i th
l
a
for
k
To
se
r
ve
h
ri
bs
t
p
a
3
pl ac e in b wl Mix
t bl spoons
on
a
large
pla
t
t
er
and
pou
this
3 teaspo o ns s alt
h t mustard
plenty blac k pepper
te aspo on rich an d wonde rful sauce ove r
t
hem
This
w
ill
se
r
v
four
mor
chi li p wd er 2 tablespo on lemon
then
generously
or
even
six
if
j uice 9 tablespoon s oliv e o il M ix
appetites
are
of
s
ee
m
l
y
propo
r
well with a c rushed clove gar lic
tio
n
s
P our marinade over meat an d
wedge thick slices oni on betw een
Sh t Rib
f B
f
pie ces of b eef C over k eep in c oo l
Ch
K
(M
y)
place 8 t 24 hours Put ribs in
roast ing p an Brown in ho t oven
Cut short rib in se rving s i
about 1 5 min Add onions and pieces s alt an d pepp r
all
m arinade to pan C over Lower sides and brown un covered on t p
heat to ab out 2 5 0 degrees an d of stove in deep well cooker o r
b ake about 1 % hours R emove Du t ch
usin g smalle t
v n
cover an d b ake until onions are amount of fat to k eep fr m
brown and crisp If desired make scorching as rib are f t n y
xy of drippings and p our over way Finely ch p
clove gar lic
gf
brown in p n before putt in g i n
ribs When rib ar e b ro wn ad d
B ab u d S h rt R i b
in ch water 2 b a y leav
an d
t h y Hal l )
D
(M
cover Simme r 3 to 4 ho ur s add
ing
a
little
water
when
n
e
ed ed
1 clove garlic
If
you
wish
add
vegetables
one
3 tbsp fat
h
ur
b
efore
serving
potatoes
short ribs (cut in r ib
3 lbs
onions
carrots
Serve
wi
th
chun ks )
shire
pudd
ing
3 medium on i ons
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ee n e
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catsup
Yor k sh i r e Pudd ing
cup vinegar
1 tsp curry p owder
Pu t 4 tablespoons fl our good
1 tsp paprika
pinch of salt in bo wl mix with
tsp chili p owder
cup milk add 2 eggs b eat well
1 t bsp brown sugar
Add good
cup mil k an d beat
1 cup b eef stock (or 1 cub e Cover and let stan d one hour
b eef bouillon in 1 cup b oil in g Put a little of the meat drippings
h
wa t er )
at
n
a
n
a
in shallow b akin g p
d
1 tsp s alt
in oven Beat b atter add 1 table
tsp d ry m ustard
spoon wa t er pour in p an and
Sta rt your oven at 35 0 F or bake i n 4 5 0 degree oven 15 to 2 0
moderate C ho p up garl i c fin e min After 1 0 minutes pour 2 t a
t
n
mea
drippings over
e
oo
l
s
b
s
e
Then h at the fat in heavy skil
p
let Add garli c and sh ort ribs an d top Pu dding should rise l ike a
souffl e the s urface b ein g cri sp
brown well on b oth s i des
er
a
n
d
li
ght
b
r
a
n
d
the
c
ent
o wn
Tr a nsfer meat an d dri pp ings to
hollow
E
x
g
r
a
v y can be
c ellent
a large casserole o r Dut c h oven
e at j uice
m
ade
with
the
m
Slice up the onions an d ad d to
meat Mix up all the r em ai n i n g l
1
cup
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24
H
S a nd w ich e s
aftern oo n gr oups i n our Valley
ot
:
We have s o many
and a l arge
lun cheo n spoils the thoughts of fix ing di nner for the famil y later
The new trend of servin g seems to b e ho t sandwiches and here ar e
thr ee that are re ally d ifferent
“
”
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H
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Chees e Ba co n S andwi c hes
cup chopped green pepper
Grind toge t her
pound sharp
1 can (N o 2 ) tomatoes
cheese
pound b acon on e me
1 can (8 oz ) t omato sauce
add heaping tbsp
d i um onion
1 teaspoon chili po wder
prep are d mustar d C ut wiener
1 teaspoon s alt
buns in half spread with may
1 teaspoon Worcestershire sa uce
spread with ab ove mix
on n ai se
Simmer for one hour stirrin g
t ure and cook under slow broiler o ccasionally
un til light brown
Sift together
o t Cr ab m e at S an dwich es
1 % cups sifted enriched flour
M ake up 1 cup medium white
1 teaspoon b aking powder
or cream sauce S t ir in t o i t ‘24 cup
1 teaspoon salt
mayonnaise 2 tbsp c hi li sauce
Add
t s p d ry mus t ard and 1 %
cups
1%
cups y ell ow cornmeal mi x
or lobs t er
(1 can ) crabmeat
Toast 8 slices of br e a d on one well
side Spread with butter and the
o mb ine
C
ab ove mixture sprin kle the tops
eggs
slightly
beate
n
3
with grate d Am erican cheese
1 % cups milk an d
place under the broiler until
1 cup melted shortening
cheese is melte d an d slightly
Add
to
dry
ingredien
t s all at
brown serv e immediately Makes
once
beat
only
until
smooth
;
8 sandwiches
—Mrs A B R ichards Bake in pre heated waffle ir on
at medium heat until stea ming
Waffl e E n c h i l ad e s
ce ases and waffle is gold en
brown K eep war m in oven un til
(Serves Six )
Meat filling :
servin g time Divide e ach waf
Brown
fl e in half Se r ve sandwi c h sty le
1 pound ground beef in
with hot meat filling b etween and
1 tablespoon shortening
on top of waffle halves Sprin kle
Add
with grated cheese on top
cup chopped on ion
D or i s H ass
ot
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C o rn Meal S o uffle
An old friend of mi ne w as v i siting from Santa Moni ca las t
w ee k and she was s o intri gued to think I could fin d time for a
coo k ing column along with pin curls and proj ects that when she
sen t a thank yo u note she include d this her favori t e recipe I j ust
fini shed try in g it an d I am s ure you ll enj oy it too
Co n Meal S ouffl
3 tsp grated cheese (optional )
Scald milk Add corn m al
S p o Cor B d
slowly Cook few minutes stir
ring all the t ime Cool Add 3
(P f t Lunch n D i h )
2 cups mil k
egg yolks but t er cream b a ki n g
“
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n
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r ea
eo
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cups yellow corn meal
n d cheese
Fold in
p o wder sal t a
bea t en e gg whi t es last Pour b at
eggs
t s p butter
t e r into greased casserole B ake
cup thin cream or whole milk at 3 5 0 degr ees for a bout 4 0 min
utes Serve with cold ham an d
tsp b akin g powder
salad
tsp s alt
.
,
3
2
1
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26
D a nish P a s t ry
Here ar e some D an ish pastry re c i pes that we are very plea s e d
to p ublish Bo th Mrs Johnny J or g en s e n an d her sis t er ih law ar e
n oted for their li ght to uch in b aking an d hav e these favorites from
the old c oun t ry
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D an i s h C o ffe e Ca k e
(Mr s J o h n Fre d er i c k se n
Aroo Minneso ta )
.
O v e rn i g h t D an i s h C oo ki es
.
lb flour
lb potato flour
lb sugar
6 t bsp thick cream
lb ri ce flour
1 tsp b akin g ammonia
lb b utter
1 egg
Cr umble butter and flour on
board and add res t of in gr e dients
Make int o dough with han ds
Make two rolls and keep in i c e
box over night Slice thin an d
b ake at 4 00 degrees until golden
brown
The b a kin g ammonia makes
these cookies so light and differ
ent E ve r yone should try these
Potato and rice flour can b e oh
t ai n e d at all m ar kets
.
,
cups flour
cup b ut t er or m argarin e
A little salt
.
4
1
.
.
.
Now mix li k e pie dough S cal d
an d mix one cup cool milk D is
solve 1 ye as t cake in
cup warm
water
Beat 3 egg yolks with 6 Tbsp
sugar ; mi x all in gr edients Put
in greased b owl and put in refr ig
e r at or for over nigh t
(This is the
it makes the
n ew world touch
dough roll better )
In the morni n g add a li ttle
more flour an d roll out in two
thi n strips be at an e gg white
wi t h a lit t le sugar and spre ad
over dough now add fi l li n g
For the filling cut one package
dates prunes or ap ri co t s B oil
w ith cup sugar an d 1 c up w a
ter until t hick Add a li t t le al
mond flavorin g Fill center of
d ough and fold over sides to mee t
the center Bake in 3 5 0 d egree
oven in t w o long s t rips When
ooo l e d
frost with this :
cup
po wdered su gar mix ed with 2
t b sp mel t ed butter al mond fl a
vo rin g an d enough water to
spread e asi ly S p r in kle s l iced al
m on ds on top
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D ani s h S an d k ag e
(Sand Cake )
eggs
cup sugar
tsp b akin g powder
1b b u t t er
cups flo ur
cup curr an ts
.
C ream
butter an d sugar ; add
eggs and b e a t until light Ad d
flour and b akin g powder sifted
together Add curran t s d ust e d
with a li ttle of the flour Bake in
lo af pans about on e hour at 3 00
degrees
.
“
.
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.
D an i s h C ooki es
(Mr s J o hn n y J or g e ns e n
1 lb flour
.
,
S
ol v an g
)
.
Vanilla or almond flavo rin g
2%
squar es butt e r
1 egg
1 % tsp b a ki n g ammonia
.
P ile
flour on board c rum b le
with bu t ter Add rest of i n gr e di
ents and make into dough with
h an ds R oll out t hin and c ut in
n y des ired shape
Bake at 4 00
e gr ee s
May be topped with su
gar an d finely cho pped walnuts
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C hick e n C a ss e r ole
Mrs E lmer C R hoden who i s equally at home in K ansas Ci ty
Mo or in h
bea utiful Star Lan e R an ch residence in Happy C an
y on says this is her favorite g uest menu
When Mrs R hoden is in K ansas C i t y she thinks often of all her
friends here and of course reads of o ur goings
when the Valle y
News arrives She write how mu c h she enj oys all the recipes her
friends send in to What s C k n an d hope s y ou like hers Thanks to
H azel for ta king time to send in su c h a complete menu
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COMPA N Y MEN U
Patsy s C hicken C ass erole on
Pl ain R ice or R ice C a s serole
Bro c coli
fr esh melted butter or pla i n
G arlic Bread
G rapefruit Orange Avo c ado
Salad or
Lime or Pineapple Ice
S erved with the chic k en
C hi lle“ d C ho colate Surprise
(from C omp any s a
Santa Maria Cook Book)
C offee or G reen Tea
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Make s one quart or lit t le over
Put in y our electri c h e at er an d
beat 1 5 minutes j ust high enoug h
so it does not splash
1 % cups Wesson Oil
cup Heinz cider vinegar
cup sugar
1 tsp salt
D ash of red pep per
1 can Campbell s tomato soup
Generous d ash papri k a
diced on ion
Stor e in quart j ar or b ottle wi t h
p od of scored garlic dr opp ed in
container Sha k e b efore us ing
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Ch i c k e n Cass e r OIe
(serves 4 )
One chic k en cut country style
for frying Flo ur chi cken s alt
an d pepper and brown in ir on
skillet in butter or oil Do n ot
c oo k entirely only brown
Whi le chicken is bro wning put
in sauc e p an :
bottle of Heinz tomato catsup
V4 bo ttle Hein z chilli sauce
2 tbsp Le a and Perrin s Wor
c e s t e r s h i r e sauce
1 tbsp Wright s Liqu i d B ar B
Q Smoke
t o 1 cup water
depend ing
on how long you wan t to casse
role chicken
Bring s au ce t o boil and pour
over browned chicken you may
leave in skillet or put in cassero le
dep en ding on how you wish to
serve If dire ctly from stove to
plate no need to put same in cas
serole (O ven 3 5 0 de grees coo k
until tender Sometimes I add an
8 ounce can of water che s tn uts to
cas s erole They are crunchy and
good )
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P at s y s
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Ri
C asse r ol e
ce
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cup rice
onion chopped fine
Brown both in b utter un t il
golden brown
Put in 2 quart buttered cas se
role
Add
2 cans C ampbell s cons omme o r
beef broth
1 can mushro om s 6 oz
I f I use mushro om j uice I tak e
out consomme so only two c ans of
liquid are used Or yo u can sub
s t i t ut e chicken broth for so me of
the other liqui d
Cover tigh t ly coo k in 3 5 0 de
gree oven 1 % hours Se rves four
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G ar li c
B
re ad
This I do all but butter an d
garlic salt on day before
One loaf Vien na bread enrich
ed sliced
D ry bread slices on cookie sheet
in 2 00 degree oven (if bread is
fre sh this is rather slow )
When bread is fairly c risp I
S al ad D re ss in g R eci pe
brown on both sides t o golden
fo r fr u i t or v eg e t abl e s al a ds
brown under broiler
(Do not us e on tossed sala ds )
The day I serve I butter gener
This dr essin g I keep on han d ousl y with salt butter and s pr i n
will not get rancid for months kle with garlic salt Ju st before
D o n ot keep in refrigerator s erv ing I put in oven to warm
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28
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C h i ll ed Ch oc o l at e
(14
S ur p ri s e
s e rv i n g s
t o 16
)
.
p k gs Baker s D ot Choc olate
semi sweet all but two squares
(This I use instead of ch oc olate
chips )
2 tbsp gr anulate d sugar
3 eggs separ ate d
1 p i nt (2 cups ) heavy whi ppin g
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small (8 oz ) angel food c a k e
Melt ch oc olate an d sugar in t op
of double b oiler ad d be aten egg
y olks and cool five min utes
Fold in s t i ffl y be a t e n egg
w hites an d s ti ffl y b eaten cream
Whi le cho colate is cooling
1
brea k angel food cake i nto bi te
size pieces
Sprin kle a layer on the bottom
of a buttered 8x 1 2 x 2 ba ki ng dish
using one ha l f of ca k e
C over with a layer of c ho colate
mi xture then rep ea t cake an d
cho colate mixture
C hill ove rnight howev er i t is
very goo d serve d only a fe w
hour s af t er ma ki n g
T o serve cut in to sm all squ ares
and top with toas t ed almonds I
sliver the almonds
G ood even three or four days
later if k ept covered in refrigera
tor
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Ro un d S tea k C h a rc oal B r o i le d
Mrs B y ant Myers has had a bus y ye ar with getting a new
home built and help ing to star t lovel y Me adowlark R anc h fro m
r atc h k eeping up with three lively sons along with having a
new b aby daughter but s t ill she finds time to b e very i ntereste d
in plann ing her meals and we often talk of n e w ways o f do in g
thin gs Here is a C har co al b ro iled st ea k her fr iend Mrs V ernon
Newt o n of P asadena passed on to her and it has b c ome a famil y
favorite The rest of the menu i s he r wn
best sauce to t aste
Have a 3 round stea k
Mix well moisten with milk
quality
well aged
at room
t mperature
Score well with and 1 egg Cover wi t h more gr ated
knife and rub in minced garlic cheese and bake approximately
an d oil Le t stand at least an hour at 35 0
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hour Tie into shape for c oo k ing
Have charcoal fire hot Co ok mea t
abo ut 2 0 minut es o n each side
Salt to taste Meat i s ap pr ox i
”
ma t ely 6 8 above c oals depend
ing on their hea t Meat will be
crisp on the out side an d red on
the inside To se r ve slice across
the gr ain as with ro asts in ve ry
thin sli c es
S au ce
Melt
l b butter min ce one
clov e garlic
tsp Worcester
shire s auce seasonin g salt to
tas te
With this serve green salad
r
ench
bread
and
this
diffe
r
e
n
t
F
ri ce c as serole
R i ce C as se rol e
2 C cooked rice
2 raw carro ts finely grated
1 C cheddar or tillamook cheese
coar s e grated o r broken up
1 onion gr ated
Salt
pepper
worceste r shire
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Pa t s L e m o n P i e
‘
74 C co rn starch
tsp salt
1 C sugar
C boiling water
1%
C lemon j ui c e
3 e gg yol ks
1 tbsp lemon rind
2 tb sp butter
Mix cornstarch salt sugar ; add
water and j ui c e ; cook until thick
Add yolks c oo k one minute more
Add bu t ter an d lemon rind and
cool P our into uncoo ked graham
crac k er c rust
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Graha m C r a c k e r Crus t : 2 0 g r a
ham crackers
lb but ter 1 tbsp
sugar Top with meringue ; 3 egg
whites 34 tsp cream of tartar 1
tbsp water
tsp salt ; beat 3
minu t es Add 6 tbsp sugar 1% t sp
vanilla ; beat at high sp eed 4 to 5
minutes Ba k e at 3 00 degrees 15
to 20 mi nutes
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29
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A l is al S p e ci al s
Mr and Mrs Lynn G illham who do such a capable j ob of run
ning b oth the Alisal Guest R anch here in Solvan g and the Tan que
Verd e in Tucson Ariz never seem too busy to th i n k of the little
t hings to make a guest s visit as fun as possible
Lynn is never t oo
“
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busy to accompany new horsemen on rides an d teach them the
”
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ways of a We sterner and Patsy keeps an eye out for all the lush
things to ma k e the ir dinin g room such a popul ar spot One of the
cute things she has dream ed up for a guest who happens to mention
his bir t hday is an Hor D O e uv e r e cake Made like a sandwich lo af
and frosted with softened creamed cheese trimmed in colored
cheese wi t h a pastry tube lit with the birthday candles and ser
ve d at c ocktail time this is always very affec t ive and men like i t
v ery much You might try it with y o ur favor i te s andwich fi l li n gs
for a t ime when an un expected b ir thda y gu es t shows up an d there
is n o time for b aking Patsy also k eeps a large scrap boo k of all
sor t s of favorite dishes served at the Ali sal an d the Tanque V e rde
and here she give s us a nice v ar iet y of them
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I with rotary beater :
Blanke t
l
3 l arge e ggs
1 b ox frozen asparag us s p e ars
cup sug ar
co ok ed
the
chocolate
mixtu
r
e
1 box frozen shrimp cooke d and
cup dark corn s yrup
pe eled
Mix
in
:
4 tbsp butter
3
A cup pecan halv es
3 t bsp flour
Pour
into
pastry
l in e d tin Bake
cups milk
1%
4 0 to 5 0 minu t es in quick m oder
cup grated P armesan or ate oven 7 j ust un t il set Se rve
3 5)
(
Swiss cheese
n ished
slightly
warm
or
cold
gar
cup cre am
wi
t h ice cream or whipped cre am
1 egg yolk sligh t ly beaten
Serv
e
s 8 to 1 0
1 tsp s alt
To
use
cocoa
omit
chocolate
(
D ash each of pepper cayenne and sift
cup
coco
a
with
the
nu t me g and papri k a
sugar
Then
add
$ 4 cup melted
C ook asp aragus spe ars as di
bu
t ter to egg and sugar mixture )
r e c t e d on t h e p ac k ak e Also coo k
peel and clean shrimp as dire c t ed
Melt b u t ter in saucep an add
flour and s t ir until smoo t h Add
milk gradually stirrin g constant
l y Then c oo k and stir un til thick
en ed Add cheese Combine cream
with egg yolk and add gradually
stirring constan t ly Add season
in gs Cook and stir over low heat
2 or 3 minutes Add shrimp ar
range asparagu s i n a shallow b ak
in g d ish cover with shrimp sauce
and sprinkle with paprika Brown
in bro iler 2 minutes Serves 4 to 6
Sp
in
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Cho co lat e B ro w n i e P i e
Prehea t oven to 3 7 5 d egrees
moderate ) Make pastry
(quick
”
for 9 1 crust pie Melt together
over hot water 2 squares un
sweetened chocolate (2 oz ) and 2
tbsp
butter Be at thoroughly
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3O
Wes t er n Bak ed P o r k
Stuffin g
Drain off fat P lace extra stuf
fin g in pan wi t h Chops C ontinue
baki n g 3 5 to 5 0 min utes or un til
mea t is tende r Garnish extra
s t uffing wi t h ripe olives Serves
Ch aps
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CUP Chopp ed “ 99 O l l v es
34
3
7 cups t oaSt e d bread cubes
cups dra i ned whole kern el 6
1%
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Chat ea u D e vil e d E g g s
8 ounce Borden s Chat eau
cheese
2 cups medium whi te sau c e
12 halves deviled eggs
1 2 tomato slices
Cut Borden s C hateau chees e
into small pieces Add to white
sauce C oo k over low he at s t ir
ring constan tly until well blend
e d Arrange eggs on tomato slice s
in gre as ed shallow b aking dish
Pour sauce over eggs and toma
t oes Bake i n modera t e oven (3 7 5 )
1 5 min u t es or until t op i s brown
ed Serves 4 6
tsp onion salt
tsp celery s alt
cup B V Consomme
thic k rib por k chops
S alt pepper and flour
To make stuffing
C ombine
b re ad cubes chopped olives c orn
oni on salt cele r y sal t and c o n s om
m e Blend thoroughly Have but
cher make p o c ke t s in chops be
t ween ribs from inner or rib side
Fi ll po ckets wi t h s t uffing S p r i n
kle chops wi t h salt and pepper
D red ge with flour Place in g r e as
ed bakin g p an Bake 4 0 minutes
in 3 5 0 degr e e oven Turn chops
1
1
1
6
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Wel sh Ra r e bi t
Mildr e d C ram l ives in a t in y little D anish house under four
“
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to werin g pines called S k ov h use t
When Mildre d t akes time out
from her bus y wri tin g s ch edule an d isn t bus y in her lovely garden
w ith her seven cats she loves to have Sunday night suppe rs Here
is her favorite Sunday supper m enu and easy to do The salad is
done in the afternoo n chi ll ing waiting for the dressin g and the
m akin gs of the rar eb it are assemb led withi n re ach of the sauce p an
the plate and the t r i scui t s should start warm i ng as the coo k goe s
to work
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E
( veryth i n g serves 4 )
cooked peas and baby li mas Ch O p
1 pound Tillamoo k che e se (not t h e following coarse an d add :
too fresh ) cut in cubes
cele ry hea rt s six radishes six
da t es one peeled t oma t o six ripe
1 cup half and half milk
o lives
one hard cooked egg
t s p d ry must ard
3
Perrin sauce
Sprin kle with celery seed chop
t s p Lee
%
ped p arsley put one tablesp oon
1 tsp salt
Few grai n s cayenn e
mayonn aise in center Pour the
followin g dress in g over when
1 bea t en e gg
cub e b u t t er
ready to serv e and toss lightl y
Mel t bu t ter in sauce pan Slow
Dr e ss i n g : two tbsp Wesson oil
tsp d r y
l y s t ir in half and half b oil two two tbsp olive oil
minu t es Now start s t i rring slow mus t ard few drops Le e
Perrin
tsp
curr
y
powder
salt
l y and never stop until y ou serve sauce
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Add cheese When melted ad d pe pp e r two tsp garlic salt j uice
seasonings t hen egg R emember
lemon paprik a Mix well an d
for a pe rfe ct rarebit yo u must chi ll
stir slowly even while po ur in g
D
ess e r t
over four hot t r i s c ui t s served on
r ries
One
l
rge
c
an
white
che
ed p1
wnh t h is se rve
a
zen
in
well
ch
se
r
ved
f
r
o
i lled
: g abl e s ggd
gla s s es with Cointreau po ured
over che r ries an d E nglish sweet
S al ad
One half head crisp lettuce biscuits Se rve very s t r ong black
l
broken in bowl Add
cup ea ch co ff ee
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31
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C hi n e s e C a ss e r ole
Mrs Josephine J or g en s en one of the Valley s favorite c oo ks has
m any wonde rful recipes she co ul d gi ve us b ut I particularly asked
her for this o n e as it has become fam ous fo r pot luc ks and b uffet
d inn ers as it is easy to do and s urprisin gly tastes j us t like it is done
wi th chi ck en
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Chi n es e C ass er o l e
J os ep h in e Jorg ens e n )
(Mr s
(S e r v e s 20)
2 lbs bulk saus age
2 large on ions
1 green pepper
3 cups celery
1%
cups uncooked rice
4 pkgs Lipton s noodle soup
8 cup s water (more if n e c e ss aI Y )
1 cup toasted blanched alm ond s
(slivered )
Bro w n sausage (crumble with
fork ) Take out of p an leav in g a
small amount of the fat Bro wn
oni ons celery pepper in the fat
lef t in the pan Then add rest of
the in gr e dien t s C oo k un til rice
i s tender Don t let it get too d ry
Place in casserole cover F ini sh
i n oven 3 5 0 de g r e es til re ady to
serve (S eason with salt to
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B ur t
Serve this with y our favor it e
salad or with grapefruit and avo
cado sal ad with a tart French
dre s s in g an d thi s wonde rful gr a
ham cracker pie of J os i e s
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G r ah a m C r ack e r P i e
14 graham crackers rolled fine
1 cup s ugar
to 1% cup nuts chopped
1
teasp oon salt
24
1 teaspoon b aking powder
1 te aspoon vani lla
2 table spoons melted b utter
3 well beaten egg yolks
3 well b ea t en egg whites
Mix except eggs Add well
beaten egg yolks fold in we l l
beaten whites Bake in gr e ased
Pyrex pie dish Bake for 3 0 mi n
utes s et oven at 3 00 degre es
with whipped cre am
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s B ea ns
Bu t Jo ry who is such a won de rful host at his Yell w Jacket
C afe in Buellton m ade many friends in Solvang when he ran the
P o ol Ro om and the coun ter was alway s crowd d there with men
ating hi goo d Chil i Bean s I t got so the w i ves had to go d o wn
and try some too the hu bands raved so N ow over in Buellton
they ar e j ust as p opular an d I see those same c uples t ill eatin g
One day I de cided to ru in my dieting and t y s me of
B e ans
Burt s Beans an d se e if they were reall y that go od an d they were "
On e night over an Apple Kn ck er I go t Burt in a corner an d got
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this recipe Now man like he j ust puts in this and that and can t
tell us how many t hey serve but I have an ide a you will agree
with me that they are tops
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cans tomato s auce
bottl e catsup
Put the whole works in a 3 gal
1 gallon pink be ans
1 lb o ni ons choppe d
lon po t 1% full of water and after
1 b ell pepper chopped
they come t o a boil turn to sim
2 % lbs raw coarse ground beef mer for 3 hours adding water as
needed This is a medium sim
1 tbsp dried chili p eppers
crushed
mer and cook according to your
stove until beans are done Mi n e
3 tbsp salt
tbsp blac k pepper
turned out wonderful and fed
1%
tsp garlic powd er
quite a cr owd
Bu r t
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B e an s
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32
T his
’
T h at fr o m
n
M
rs
V e nsk e
.
Mrs Harold V e n s k e s friends have been asking for these fa
v or i t e recipes of hers
so here i s t h e co l lection to b e en j oyed b y
all of us
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S au
C old To mat o C at s u p
Ch op and mix well :
pe ck ripe tomatoes
2 red peppers (mango pep p ers )
cup white mustard seed
1 cup grate d horseradi sh
1 cup sugar
cup salt
1 qt chopped onions
2 t ablespoons black peppe r
1 quart vinegar
.
S wi s s S t e a k
G ood
fo ur
e
r kr au t Dump li n g s
Use knackwurst or wiene rs
of No 2 can sauerkrau t Cover
with water and bring to a boil
Mix on e cup bis cuit mix wi th
mil k to moisten un til i t al most
dr ops from spoon
Di v i de into two p arts
Drop on boiling kr au t Cook uh
covere d 1 0 min utes then cove re d
1 0 minutes Makes 2 dumpli ng s
Some folk li k e caraway seed s i n
kraut It s good
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thick lean steak to se rv e
1 000
,
Pound in flour Brown in hot
f at
Cover with :
2 cups tomatoes
1 chopped onion
1 celery stalk (outside s ize )
chopp e d fine
Simmer 2 to 2 % hours over lo w
heat
.
I s l an d Dr es s in g
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Tuna Ca bbag e
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S
l d
a a
Shred cabbage (white or red )
Chop onion fine (amoun t to
suit taste )
Add on e small can dra in ed
pinea p ple
One small can tuna
Choppe d celery if desired
Use dressing made of French s
prepared mustard Pet mil k an d
cinnamon an d sugar Blend to
t aste Use enough musta r d t o
c urdle m il k
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hard cook ed eggs
gal mayonnaise
2 bo t t les chili sauce
1 pint pic kle reli sh
1 pint chopped cele ry
Sugar to taste
6
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A
mbros i a
orange s slic ed fin e
b an anas—cut sm all
1 c oc oanut—grate d
1 pineappl e —gr ated
(Cann e d pineapple wi ll do )
Sugar to taste
Use as cocktail or de ss e rt
6
6
-
Su
ns
h in e B i s cui ts
cups prepared biscuit m ix
Add
cup cooke d p um pk i n
2 tablespo ons sugar
to 1 teas p oon cinnamon
2
.
You are go in g to fin d all so rts of t re asur es in the following an d
I hope you enj oy maki ng them as much a s I have enj oyed colle cting
them for y ou
,
.
Whi t e F ru i t Cake
(Mr s Harold I mbach )
1 d oz small o r 1 0 large eggs
1 lb b utte r
1 lb sugar
1 lb flour
teasp oon s alt
Use el ec tri c mixer C ream b ut
te r Add sugar a li t tle at a time
Ad d one whole egg at a time an d
bea t Sift flour and sal t Fold into
cream e d mixture a little at a
time
Frui t
3 p ac k ages white raisins Re
move d ark ones
2 pkgs candied cherries
2 pkgs cand i ed p in eapple
lb ci t ron cut very thin
lb lemon peel out very thin
lb orange peel out very thin
1 cup blanch e d al i n on d s
cup pe can s (be sure the y are
no t rancid )
cup En glish Waln uts
Put fruit in large flat p an an d
cover with 1 cup good brand y
Le t s t an d about one hour Drain
fruit Fold int o cake mixtur e Add
residue of brandy t o cake mix t ure
if needed for mois ture Grease
two an gel foo d cake pans and
line with brown paper Put layer
of gr eased wax paper over brown
paper Add cake mix t ure Bake
in 3 00 oven 2 % to 3 hour s Be
sure oven is no ho tter than
C ool on wire r a ck Pour a li ttle
b ran dy on cake when cold Wrap
in wax paper and linen cloth for
storage
For D un dee C a k e (an old E ng
li s h C hris t mas cake ) use c ake
recipe and use o nly citron an d
cherri es
M ars hmall ows
(Mrs 15 81 1 New t on )
3 cups sugar
1 5 tablespoons wa t er
3 envelopes K nox gelat in
1 5 tablesp oons water
1 teaspoon vani ll a
P in ch of s alt
2 cups gro und w al n u t s
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Soak gelatin in 1 5 tablesp oo ns
water for 1 5 min (in electric mi x
i n g bowl ) boil sugar in rest of
wa t er until i t spins a t h r ead
(about 1 5 m i nutes ) Pour sug ar
mix t ure gradually into gela t in
and beat about 3 0 min P our thi s
in p an (abo ut 1 3 x 9x 2 % ) whi ch has
be en covered wi t h groun d wal
nu t s Le t it set over nigh t C ut in
squar es and roll in ground wal
nuts Powdered sugar or toasted
cocoanu t may be used in place
of waln uts Coco an ut may be t int
ed various colors too to sui t the
o ccas i on
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Frui t C ak e
(Mrs J os i e J or g e n se n )
lb butter
margarine ‘74
butter )
1 cup sugar
5 eggs beaten
S if t t h e following :
2%
cups flo ur 1 t e as po on ba k
i n g powder
’
74 cup citron
2 cups white raisin s
lb lemon peel
1 cup nut meats
Few cherries
Cream butter an d sugar well
ad d sifted flour b aking powder
eggs and fruit gradually Bake
in slo w oven 2 hours with pan
of water under cake while bak
ing Soak fruit i n
cup of bran
d y if desire d
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Bu t t ersco t ch S auc e for
I c e Cr e am
(R u t h Gordon )
Boil to the consis t ency of he avy
syrup ; 1 cup whi te corn s yrup 2
cups bro wn sugar
poun d but
t e r and a few gra ins sal t C ool
then stir in 1 cup evaporated milk
or cream Serve hot or cold Store
in quart j ar K eeps very well Fo r
C hristmas gif t s I can in
pin t
M as on j ars an d decorate with a
“
R emove lid heat
se al reading
in j ar in small pan of h o t water
Se rves
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(MrS
D r e am
Juli et t e
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B ar s
A n d e rs e n )
ho urs in a slow oven
To
steam cover loo sely wi t h butter
ed paper and t i e fi rmly i n place
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Light oven and set at S low
32 5 degr ees F
G rease a shallo w pan me as ur
ing about 1 0 by 1 3 inches
Cream together until light an d
fluffy 6 t bl s p butter or other
shor t ening
cup light b rown
sugar lightly pa cked
Bea t in 2 t bl s p light cream
Sift before measuring 1 cup all
pur pose flour
Add gradually to sugar mix
t ur e Put in prepared p an spre ad
ing to the corners Bake 1 5 min
utes
Meanwhile beat un ti l light 1
egg
Ad d gradually 1 cup b ro wn s u
gar lightly p acked
Stir i n mixt ure of 3 tbsp light
cream 1 tsp vanilla
tsp salt
Fold i n a mixture of 1 % cups
shredded co coanut 1 cup broken
nut meats
Spread over top of b atter which
has baked 1 5 minutes B a k e 2 5
minutes l on ger or until top is
browned Cool cut in b ars Makes
about 2 % dozen
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P e n oc h e
(Fre d Ha m ilt on )
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R ich E n g l i
cup brown sugar
cup white sugar
cup cream
t easp oon salt
Boil this until it forms a soft
ball in cold water Le t stan d 1 0
minutes Add t easpo on v anill a
and chopped or cut pecans t o
sui t S tir un t il it t ends to hard
en then dro p in small amoun ts
on waxed p aper
W alnu t D at e P udd i n g
(Mrs Ch an K ee n e y )
One third cup butter
1 cup brown sugar
Tw o thirds cup milk
cup flour
1 te asp oon soda
te aspoon each cinn amon
nu t meg an d cloves
1 cup chopped walnuts
cup choppe d dates
1%
cup dry bre ad crumbs
C ream bu t t er and sugar add
milk and mix Add flour s ift ed
with so da and sp ices Last add
dates walnuts and bread crumb s
S team in a double boiler 1 %
hours and serve warm or cold
with plain or whipped c ream
Serves 6
1
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h F r u i t Ca k e
((Mrs G eo r g e M i ll s )
lb butter
lb brown sugar
5 eggs
lb flour
1 % lbs currants
1 lb se eded raisins (not seed
less )
6 oz blan ched almonds shre d
s
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Chocola t e C aram e l s
(Mrs L e on R o e s e r )
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d ed
an ul at e d
“g
i n
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Few gr ins
s
,
l b Ci tron sli ced v ery th i n
1
74
2 te aspo on S O d a
1 t easpo on mace
1 teaspoon Ci nnamon
1 % t o 1 teaspoon ml l k
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cu s
3
1
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ar
m s yr up
a
salt
1 cube butter
3 square bitter chocolate
1 tall can condensed milk
Mi x fi r s t four i n gre d i e n t s i n
order given and co ok to 2 4 5 d eg
F or until mixture comes to a
boil Add ch ocolate Then stir
in evaporated milk gradually an d
con t inue boil i ng with constant
s t irring Co ok to 2 4 2 deg F or
un t il a small amount of mixture
forms a hard ball in cold water
R emove from fire and pour into
buttered pan C ool remove fro m
pan and cut in t o inch squares
with a sharp knife Add 2 cups
chopped nuts if preferred Wrap
each caramel in waxed paper
cu )
s
co
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C ream
s ug
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butter wi t h half the s u
gar (beat goo d ) B eat egg w hi tes
stiff adding gradually the other
of sugar (Set aside ) Beat egg
yolks un til color of lemon then
add to first mixture Now fold
in egg white Mix flour fruit
nutmeats spices and soda then
fold into whole mixture with the
milk Put into deep buttered pans
R ich fruit cake is always better
if part of cooking is by steaming
Steam 3 hours then b ake 1 %
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S tea k a la G o rd o n
There s something about eating outdo ors and the smell of fo od
co o ki ng while you re havin g a cold beer that makes one relax like
no o ther type of dinner does Now I m going to tell y ou how yo u
can have a S T E A K dinner for eight pe ople wi thout mor tgagin g the
old h omestead Here s ho w y ou do i t
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Thre e days before the Bar B Q
have Skip cut a thre e inch thick
ro und ste ak for you This will
co st abo ut one thir d the price of
other steaks enough for eight and
the flavor will b e be t ter t h an the
more expen sive varie t y Take it
home and get out your glass utili
t y p an or any p an it will fit close
in Sprinkle t h e top very heavily
with Adolph s non season ed Ten
d e r i z e r Now sprinkle well wi t h
Spice Island Garlic Powder drib
ble a little Wesson oil over care
ful ly so as not to rub off stuf f
now do the same with red win e (I
use Chian t i ) Now gently turn the
steak over and do the s am e to
the to p side Now pour wine all
aro un d the edges to fill up all
emp t y spaces
tha t s why the
pan sho uld fit closely or it takes
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too much win e Now cover wi th
foil paper and place in r e fr i g e r at
o r I t looks like a big roas t The
second day take out steak an d
sprinkle a gain with Adolph s an d
wine tu r n over and do the s ame ;
return to refrigerator The b ar b
q day do exac t ly the same and
t ake out of refrigerator one hour
before cooking This s t eak will be
very tender and cook very quick
l y so if y o u like it rare cook
j ust as you would for the cho i cest
cut Baste steak wi t h marinade
from pan while c oo king an d if it
has absorbed all use a li t tle more
wine or a Bar B Q sauce if yo u
like I usually cook the steak all
in one and ca r ve it up later ; you
can always return a pie ce to the
fire for those that want to ruin
theirs with n ot e ating it rare I
hope you like it
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fE ble ski v e
The
li ttle town of Solvan g goes typical Danish once a year dons
the c ostume o f i t s forefathe rs an d plays host to thousands of to ur
i s t s with a three d a y festival E ve ry one comes d o wn town an d h as
breakf ast on the main stree t where ZEbl e ski v e r the li ttle b all —
li ke
pan cak es are c oo k e d an d serv ed on the str ee t Th ese must b e cooke d
in a spe cial l E bl e s k i v e p an an d Mrs H annah Parker who has lived
here for twenty seven ye ars and has been cheerfully serving us all at
Nielsen and Rasmussen s for nine t een years ge t s the credit for r e v i v
ing t h e a rt of se rving ZEbl e s k i v e r in S olvang Hannah started servin g
them to th e gan g from the store when she had parties an d p ans had
to be ordered so all could make this popular old country trea t Now
her g randchildren are her helpers when she makes them
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Take 2 % cups flour
teaspoon salt 1 % teaspoo n s od a ,
tea
spoon bakin g powder 2 cups buttermilk 2 eggs separa t ed and 3
table spo ons melted butte r Sift dry ingredient s Beat egg yolks Add
to milk C ombin e wi t h dry ingredien t s and add melted but t er Fold
in beaten egg whit es Fry in aebl es k i v e p an
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37
D a v id g e S te w
Ch ristmas
as we all know is such a he ctic time of the year
what with trees being t rimmed the c ards get t ing mailed Aun t S u
s ie s gif t someone forgot t o buy but when yo u re getting ready for
C hristmas and t ry ing to run a beauty shop besides by Christ mas
E ve yo u re exhaust ed You really don t care if i ts Christmas E ve or
not an d most always y ou re t oo tire d to fix any dinn er and that s
one o f the reason s that t hre e y ears a go o n Christmas E ve when Mr s
Gifford Davidge came in to the Shop carrying a beau t iful D es co Ware
dutch oven complete with a cooke d stew i nside I was sur e I had
received t h e world s most perfect Chris t mas gift This woul d make
a wonderful gift any time and the stew was div ine You m ust t ry i t
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l me at
stewin g beef
is all browned pour off
Dixie Fr y prep are d most of the fat ; scrape the bottom
of the pan to free t h e flour m ix
flour
3 4 medium potatoes
ture or it will burn Put on e cup
of water in the fat an d stir Put
6 med ium sized carrots
meat back in cass erole ; add wine
3 4 medi um siz ed oni ons
lb can solid pack toma mixed wi t h other cup of water
1 2%
C oo k meat un til j ust b eginni n g
to es
t o get t ender
1 or 2 cups D ago re d w ine
(12 minutes i n a
pressure c oo ker )
2 cups water
Now add the vege tables which
2 tsp
Beau Moude seaso n ing
have b een peeled an d c ut in fair
salt
ly large pieces Add t omatoes and
1 t s p Lo w ry s salt
seasonings S t ir t o blend all t o
t s p m ixed herbs for stew
gether C oo k until vegetables an d
Vs tsp oregano
mea t are tender (8 mi nutes in
Pepper to taste
Plain sal t to taste
pressure coo k er )
Make a paste of remain ing D ix
Cut meat in fairly large pieces i e Fry an d thicken gr a v y
P ut Dixie Fry in paper bag and Th is stew will serve 8 I use a
shake a few pieces of meat at a g r ee n salad an d toasted Fren c h
time until we ll covered then b read e i the r with or without gar
brown well in b acon fat After h e as an accompaniment
3 lbs lean
cups
1%
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S hri mp an d
al ib ut
hav e Jac k comin g b ac k t o the Valley
Now that we
e ach Thurs
d ay it s time we had some good fish re cipes I find it is some t hing
company really enj oys and s o easy to do The followin g are two of
my favorites one for lunch and on e for dinner
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Sh i mp A
spi c
r
(Lun ch )
cans Campbell s consomme
lb fre sh shrimp
Tbsp c ape rs
pa ckage K nox gelatin
cup fine diced celery
3 hard cooke d eggs
S al t p epper garlic powder
1 tsp Lee 8: Perrins sauce
Few drops Tab asco sauce
D issolve j ello in one can boiling
consomme ; add secon d can cold ;
do not dilute at all Add all sea
and cool Have shrimp
s on i n g s
cooked un t il pink about ten min
ute s with b ay leaf dri e d red pep
2
1
2
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per 1 clove ga r lic Clean s l i c e in
half Add capers c al e ry s hrimp
and sliced e ggs to aspic Po ur in
nicely shaped mold J ell Se r ve
o n bed of shredded lettuce trim
med with radish r o ses and the
following dressing One half cup
"mayonnaise thinned with catsup
l emon and one teasp oon horse
radish With this serve chop p ed
w at e rcress sandwiches on thin
sliced wheat bread and choppe d
cucumb er sandwi ches on t hin
whi t e bread A very lovely lun
che on to serve with your favorite
d e sse rt Serves four
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38
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dressing as I like a large ve geta
ble cass erole i nstead of s t arch
with fish
V eg et ab l e C ass e r ol e
1 lb Z uc c i n i squash c o oked an d
sliced
1 can Niblett corn drain ed
1 onion coarse chopped
1 can Blue Plate Okra
1 can De l M onte stewed toma
to es
Arrange vegetables in b uttered
casserole sp rinkle well with gar
lic t oast c ubes and grated Italian
s t yle chee se Bake 3 0 minutes in
3 5 0 de gr ee oven
This dinn er ends with fruit
cheese and liquors at my house
b ut you can add your favorite
d essert
H ali bu t i n Wh i t e Wi n e (D i nn er )
Have Halibu t cut in thick
steaks one for each serving Line
broiler pan with foil paper with
edges curled up to ke ep sauce
close to fish Dot foil wi t h b ut t er
n ow broil five min utes Turn fi sh
c areful l y sprinkle with garlic
sal t parsley (dried will do ) baste
wi t h bu t t er broil five minutes
N ow cover with white wine and
sprinkle with almonds that y ou
have s auted in a little butter
Broil until fish is don e a b o ut
ten minu t es more S erve fish on
plat t er with drippings fr om pan
po ured all over it G arn ish wi t h
l e mon slices an d watercress With
this I serv e a very crisp j ust let
t uc e salad with a tart French
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S mot h e re d P h ea s a n t
Boyd Wyse of the Solvang Inn is surely the K ing of Steaks an d
we are all so proud to have hi m here where we can take our g uests
t o d inner wi th pride b e ause people c me for many miles j ust to
have Boyd c o k for them but when they serve at home it s his wi fe
Je an who reigns in the kitchen Now Boyd loves to fish an d hun t
an d Jean usually has goo dies in the freezer so when Holiday t i me
c omes she i s able to cook thi s very fin e dinner
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cup
C ut Pheasan t into serving piec apple the cranb erri es and
es roll in flour an d brown lightly finely chopped walnuts P our into
in h o t fat I like to season it with individual molds un til set Un
salt an d peppe r as it is bro wning mold on lettuce and serve with a
R em ove pieces to large c asse role t ouch of go od mayonnaise
I like to serve nice fresh butter
o r roas t ing pan Make a medium
thick gravy wi t h the remainder of rolls which I buy at the goo d
drippin gs in browning pan To Solvang bakery
As this is a very filling meal we
this add about
cup whi t e wine
and pour over p heasant cover like to have our desser t later in
and bake in a moderate oven a the evenin g with lots of goo d hot
b out 1 % ho urs or until ve r y ten coffee A t this t ime of the ye ar
der I like to serve this with wild pumpkin pie is always good Here
is my favorite re cipe
r ice
P umpk i n P i e
Gr ee n P e as w i t h Mushr oo ms
C oo k t w o packages green peas Mix together
1 cup pum pkin
un t il tender season with salt
2 egg yolks well b eaten
pepp er lo t of butter and add a
cup sugar
can of butt on mushroo ms
1 teaspoo n cinn amon
C r an be r ry S ala d
teaspoon
nutmeg
As a salad we like this molded
teaspoon salt
cranbe rry salad as phe asant is
teaspoo
n
ginger
h
us ually se rved aroun d the C rist
Add
mas and Thanksgiving se ason
cups
m
i
l
k
an d wh i p i n
1
%
1 cup cranbe rr ies ru n through
egg
whites
beaten
stiff
2
fine fo od chopper add sugar to
Pour int o unb aked 9 inch pie
tas t e and set aside for a few m in
Dissolve t w o packages of Cher shell and b ake in hot oven 4 5 0
de g ree s for ab out 2 0 minu tes
ry J ell o in two cup s o f boiling
water C ool for a few minu t es and Turn ov en down to 3 5 0 and fi n i sh
then add 2 cups cold water 1 b akin g until s e t When c ool cover
m edium size can of crushed pine with whipp ed cream an d se rve
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39
O r a n g e Chick e n C a ss e r ole
This is really m y favo ri te C omp any s C o min g menu It s s o
e asy t o get ready the ni g h t before and j ust turn the oven on to 3 5 0
de gre es during the cockt ail hour It als o looks so pre t t y on the buf
fe t table wi t h the orange slices ar oun d the chicken an d t h e green
and whi te s alad Do the salad two days before and t h e chi cken an d
r i ce are readied for the oven the night before also Have y our cake
in the ice box on your fancy servin g plate This cake c uts like a
dream an d tastes j ust like an ice cream cake E very t hing serves
eight
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C ompany s Com i n g
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M e nu
brown also In a large casserole
or covered roasting pan put one
layer of chicken Lightly sprinkle
with sage then cover chicken
with layer of very thin round
slices o f a large orange peel left
on Put on s ec ond layer of chi ck
en sprin klin g with sage and c ov
erin g wi t h orange as before If
you use more chicken and there
fore have more laye rs or your
pan is smaller come out with
o range
on top Pour drippin gs
from broiler over top of every
thing Cover wi t h about a cup of
v ery dry sherry Coo k one hour in
3 5 0 de g ree oven
.
Marinat e d Br oc coli Salad
Oran ge Chicken Casserole
Wild or Brown R ic e
I ce Box Cake
S alad
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Two d ays before coo k covered
t w o packages of frozen broc co li
en branche (S tal k and head ) Use
cup of water for each
o nly
pac kage and steam about 2 0 min
u tes until t ender C oo l in own
j uice then lay out whole piec es
i n flat pan
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Dr es si ng
In a lidded j ar put the follow
in g I us e 1Spice Island gr oun1 d
seasonings 75 cup olive oil ; 7%
te aspoo n
cup tarragon vinegar ;
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garlic powder ; 74 teaspoo n blac k
pepper ;
teaspo on sweet b asil ;
’
$ 4 t easpoon red pepper ; 74 te a
s p o on thyme ; j uice of one lemon
Put lid on and shake well
Slice a large onion into fine
rings Spread the se on top of
b roc c oli t hen po ur dressing over
M arinate for two days in t h e r e
o cc asionally scooping
fr i g e r at or
d ressing from bottom and po uring
over t op Serve on shredded b ed
o f endive in shallow dish Lay
the slices flat with onion ring s
spread over t op and dressing over
all (Dressing is marinade from
bo tt om of dish )
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Ri
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C as se r ol e
Take two cups of bro wn rice
(Wild rice if you fee l like s p l ur g
i n g ) P ut in a c asserole uncooked
and add two cans C ampbell s
c ons omme undiluted an d one can
C ampbell s bee f b ouillon Put lid
on Bake in 35 0 degre e oven for
one hour
Serve c hi c k en on platter wi th
o range slices around an d be
tween an d sprigs of parsley the
rice in i t s own cas s erole and the
broccoli salad Use gravy in cas
serole over ric e —
served on the
side of c ourse
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D e ss e rt
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M ai n D i s h
Purchase tw o t able dre s sed fry
ing chickens approximately 2 %
pound s each The day before lay
t hem on the broiler which h as
b een covered wi t h melted butter
T h en t urn chicken so i t is bu t t er
side up and sprinkle with garlic
powder and paprika Brown then
sprinkle othe r side likewise and
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Buy a large unf rosted an gel
food cake Whip one pint un
swee t ened cream and add one can
of Hershey s fudge sauce on e
tablespo on of instan t coffee slice
in three lay e r s Fill thickly in
betw e en slices Fros t ou t side and
inside not pressing down Grat e
square un s
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