Entrees

Country-Fried Steak

     Midwesterners like steak of all kinds.  Because they raise and know good beef, they know that a steer produces only a limited number of Porterhouse steaks.  So they transform beef round and sirloin tips into wonderfully good eating by transforming them into that popular dish, Country-Fried Steak.  High in flavor, fork-tender, they get added goodness by gentle frying in nutritious, flavorsome margarine.

½-inch slices of beef, round steak or tip of sirloin

flour

salt

pepper

shortening for frying

      Have butcher cut beef round or tip of sirloin in slices ½-inch thick.  Cut into serving size pieces, allowing ¼ pound per serving.  Mix salt, pepper and flour (1 teaspoon salt, ¼ teaspoon pepper to 1 cup flour.)  Sprinkle over steaks and pound with steak pounder or edge of heavy saucer.  Pound steaks on each side until they have absorbed a generous amount of flour.  Melt 4 tablespoons margarine in large heavy fry pan.  Brown steaks on both sides, over moderate heat.  Add more margarine as needed.  Turn heat low and continue cooking until steaks are fork tender.

 Beef Bourguignon

     Here’s a beef dish you’ll hurry to add to your “favorites” list once you’ve tried it.  To make it, great tender chunks of juicy beef must be simmered slowly in a rich, dark brown sauce - and what a sauce!  Aye, there’s the secret.  Wine, herbs, spices, onions, and half a cup of strong black coffee - among other things - go into its making.  Then pour the piping hot, savory beef into a bed of buttered, golden noodles sprinkled with fresh parsley.  Serve with it a crispy green salad, sharp dressing and large cups of steaming coffee, as complete and hearty meal as you could wish for.

4 tablespoons butter or margarine

3 lbs. round steak cut into ¾-inch cubes

1 clove garlic, crushed

3 onions, sliced

4 tablespoons flour

2 cups Burgundy wine

1 cup water

2 teaspoons salt

½ teaspoon monosodium glutamate

½ teaspoon pepper

¼ teaspoon marjoram

¼ teaspoon oregano

½ cup strong black coffee

      Melt butter or margarine in deep frying pan or chicken fryer; add cubed round steak; brown on all sides.  Add garlic and onions; cook until onions are soft, but not brown.  Remove meat and onions from kettle.  Blend flour with butter remaining in pan.  Add wine, water, seasoning and coffee.  Stir until slightly thickened.  Return meat and onions to kettle.  Cover; bring to boil; simmer 1½ hours or until meat is tender.  Serve with parslied, buttered broad noodles.  Makes 6 servings.

 Steak Siciliano

     Italian cooks have a way of adding excitement to every meal of the week.  For instance, the simple sirloin for a Saturday supper becomes a savory creation enhanced with spices, garlic, cheese and a hint of coffee. 

2 lbs. top sirloin, cut ¾-inch thick

olive oil

1 garlic clove, crushed

½ cup strong coffee beverage

½ cup water

½ cup soft bread crumbs

¼ cup grated Romano cheese

¼ teaspoon thyme

½ teaspoon salt

few grains of pepper

      Cut sirloin into 4 pieces of equal size.  Brown on both sides, quickly, in just enough olive oil to cover bottom of heavy skillet.  Remove meat.  Add garlic, coffee and water to skillet, while stirring.  Stir in remaining ingredients.  Mix well.  Put a layer of crumb mixture in 10”-12” dutch oven.  Arrange steak on crumb mixture, overlapping slightly.  Top with remaining crumb mixture.  Cover.  Cook over low heat 12 to 15 minutes or to desired degree of rareness.  Makes 4 servings.

 Meat Balls Piemonte

     Meat Balls Piemonte is named for the northwest providence of Italy where the Italian and French borders blend.  The meat balls, themselves, are Italian, the wine in them French and the coffee which enhances all other ingredients in the dish is as international as one could ask.  Crowning Meat Balls Piemonte are dollops of sour cream, added just before you put your main dish on the table. 

2 lbs. lean beef, ground

½ garlic clove, crushed

1 medium onion, finely chopped

¼ teaspoon each - savory, oregano and paprika

2 teaspoons salt

1 cup bread crumbs

1 tablespoon prepared mustard

dash Tabasco

2 teaspoons Worcestershire Sauce (optional)

flour

4 strips bacon, cut into small pieces

1 cup strong coffee

½ cup Burgundy wine

½ cup water

1 teaspoon salt

1 teaspoon sugar

1½ tablespoons flour

1 cup dairy cream

      Combine meat, garlic, onion, herbs, salt, crumbs, mustard, Tabasco and Worcestershire Sauce; mix well.  Form into approximately 2½ dozen balls.  Dust with flour.  Cook bacon until crisp and brown; remove from pan.  Sauté meat balls in bacon drippings until lightly browned.  Add coffee, wine, water, salt and sugar.  Simmer 15 minutes.  Return bacon to pan.  Stir in 1½ tablespoons flour, mixed smooth with ¼ cup cold water.  Cook gently 5 minutes longer.  Reduce heat.  Garnish with dollops of sour cream.

Football Burger

4 hamburger buns, cut in half

butter or margarine

8 oz. ground hamburger

1 cup shredded raw potato

2 teaspoons minced onion

¼ teaspoon salt

dash of pepper

enriched flour

2 tablespoons barbecue sauce

pimiento strips

celery sticks or fans

pickles

      Grill hamburger buns and butter them, allowing 1 bun per plate.  Mix together hamburger, raw potato, minced onion, salt and pepper.  Form into football-shaped meatballs.  Roll meatballs in flour.  Fry in hot fat until done.  Pour barbecue sauce over bottom halves of buns on serving plates; top with cooked meatballs and cover with bun tops.  Arrange pimiento strips across tops of meatballs to resemble football lacings.  Garnish with celery and pickles.  Makes 4 servings.

Western Style Burger

1 teaspoon salad oil

2 tablespoons finely chopped onion

½ lb. ground beef

½ cup chopped ripe olives

1 teaspoon prepared mustard

1 cup shredded Swiss cheese

4 enriched hamburger buns

butter or margarine

      Heat oil in skillet.  Add onion and cook gently about 5 minutes.  Add meat and cook until all red color disappears.  Blend in olives and mustard.  Remove from heat.  Stir in cheese quickly.  Split buns.  Spread with butter or margarine.  Spoon meat mixture on bottom halves of buns.  Cover with bun tops.  Wrap in aluminum foil.  Bake in moderate oven (350 degrees) 20 minutes.  Remove from oven and cool 5 minutes.  Unwrap.  Makes 4 sandwiches.

Little Boy Blueburger

     Looking for an exciting new sandwich ingredient?  If so, try taste-tempting blue cheese, which was used by these prize winners in the National Sandwich Idea Contest to give their entries a gourmet flair.

1¼ lbs. ground beef

¼  cup soft butter or margarine

4 oz. blue cheese

½ teaspoon salt

1½ teaspoons Worcestershire sauce

dash pepper

6 enriched sesame seed or poppy seed 

   hamburger buns

18 French fried onion rings

12 sprigs watercress

¼ cup prepared mustard

2 tablespoons prepared horseradish

small lettuce cups

     Combine ground beef, butter or margarine, blue cheese, salt, Worcestershire sauce and pepper.  Shape into 6 equal-sized patties.  Place on broiler pan and broil about 2½ to 3 minutes on each side.  Meanwhile, heat buns.  Place burgers on bottom halves of heated buns and place on serving plates.  Place top half of bun alongside burger, seeded side up.  Garnish top of each burger with 2 sprigs watercress and 3 French fried onion rings.  Combine mustard and horseradish and place in small lettuce cup alongside each burger on serving plate.

     Makes 6 sandwiches.

Savory Meat Loaf

     Here’s the meat loaf you’ve been looking for - juicy-moist and delicious, easy to slice, ideal for freezing,, and it’s economical; you use just a pound and a half of ground beef to get six to eight servings.

1½ lbs. ground beef

1½ cups coarse dry bread crumbs

½ cup finely chopped onion

2 tablespoons chopped green pepper

2 teaspoons salt

1 medium bay leaf, crushed

dash of thyme

2 beaten eggs

1 8-oz. can (1 cup) seasoned tomato sauce

      Combine the first seven ingredients; mix well.  Add eggs and tomato sauce.  Divide the meat mixture in equal junior-size loaves.  Arrange them in a greased, shallow baking dish, and bake in a slow 325 degrees oven 50 to 60 minutes.  Trim each loaf with a ribbon of catsup, garnish the platter with water cress, and offer a choice of chili sauce, chopped onion relish and mustard.

Savory Beef Stew

     Lean, economy beef is perfect for stewing and braising, and it has the same high quality complete protein, B vitamins and essential minerals found in all meat.  Corral it, and cube it, for a really good old-fashioned Beef Stew.  make it with fresh vegetables, and vary the vegetables for zest and interest. 

2 lbs. beef stew meat

seasoned flour

2 tablespoons lard

2 onions, chopped

2 cups canned tomatoes

2 cups boiling water

2 bay leaves

2 cups diced potatoes

1 cup sliced carrots

1 cup green beans

1 cup lima beans

french-style bread

      Cut meat into cubes about 1½ to 2 inches.  Dredge in seasoned flour.  Heat lard, brown meat on all sides.  Add onions, tomatoes and water; add bay leaves.  Cover; simmer 2 to 2½ hours.  Remove bay leaves; add potato, carrots, green beans, and lima beans.  Add more water if necessary.  Cover; simmer until vegetables are tender, about 30 minutes.  If desired, thicken liquid in stew with 2 tablespoons flour mixed with ½ cup cold water.  Break bread into pieces.  Serve stew in large bowl with pieces of bread on serving plate.  Yields 6 servings.

Hungarian Goulash

2 large onions, chopped

2 rounded tablespoons shortening

3 tablespoons paprika

2 lbs. lean beef, cut in 1½ inch cubes

2 cloves garlic, minced

2 green peppers, chopped

½ teaspoon monosodium glutamate

½ cup Port wine

salt

pepper

4 large potatoes, boiled in skin

      Sauté onions in shortening until golden brown.  Add paprika and stir well.  Place the meat in Dutch oven and pour onions over it.  Add garlic, green peppers, monosodium glutamate and wine.  Season.  Cover and simmer over slow fire until meat is tender, approximately 1 hour.  Peel and quarter the boiled potatoes.  Serve hot with goulash and gravy.  Makes 4 portions.

What we eat today is working and thinking tomorrow.

Corned Beef and Cabbage

4 or 5 lbs. brisket corned beef

1 sliced, peeled, medium onion

4 cloves

6 peppercorn

1 bay leaf

6 peeled, medium potatoes

1 medium head cabbage

      Wipe corned beef with damp cloth.  Place meat in large kettle with enough cold water to cover.  Turn heat on full; add onion, cloves, peppercorns and bay leaf.  Bring water to boil; boil 5 minutes; remove scum.  Cover, and cook 4 to 5 hours, or until tender when tested with fork.  (After 2 hours taste water in which beef is cooking.  If it seems salty, pour it off and cover meat with fresh boiling water.)  Half an hour before beef is tender, skim off, with a spoon, excess fat from surface of water.  Add potatoes, then cabbage cut in quarters or sixths - leave just enough core to hold wedges together.  Continue cooking, covered, until vegetables are tender - 25 to 30 minutes.  Remove vegetables and meat to platter.  Makes 6 servings.    

Carry-along Casserole

     Ground beef and noodles flavored with a zesty canned tomato sauce are mixed with creamy cottage cheese and sour cream, chopped green onion, pepper and luscious ripe olives.  To save precious time during last minute preparations, this dish can be made in advance, stored in the refrigerator or freezer and baked just before serving. 

1 8-oz. package wide noodles

2 tablespoons butter

2 lbs. ground beef

2 cups (2 8-oz. cans) tomato sauce

2 tablespoons flour

1 teaspoon salt

2 cups small curd cottage cheese

1 cup dairy sour cream

1 teaspoon salt

½ cup chopped green onions

¼ cup chopped ripe olives

2 tablespoons chopped green pepper

      Cook noodles according to package directions; drain.  In a skillet melt butter; add meat and brown.  Drain off excess drippings.  Add tomato sauce, flour and 1 teaspoon salt; simmer 10 minutes.  Mix together cottage cheese, sour cream, 1 teaspoon salt, onions, olives and green pepper.  Place one-half the noodles in baking dish; spread on the cottage cheese mixture.  Top with remaining noodles and cover with ground beef mixture.  Bake 30 minutes; allow to stand 10 minutes before serving.  Serves 12.    

Veal Madeleine

     The French do wonderful things with veal.  They enhance the meat’s own bland flavor with harmonious tastes subtly blended in during the cooking process.  They dress it up with luscious sauces and serve it forth looking almost too good to eat.  Not quite, though, for nobody could resist the combined aromas of Veal Madeleine and steaming coffee inviting them to the dinner table.

¼ cup flour

1 tablespoon paprika

1 teaspoon salt

1 veal steak, 1¼ inches thick

3 medium onions, sliced thin

3 tablespoons fat

1 cup water

1 cup sour cream

2 tablespoons dry sherry

¼ teaspoon oregano

      Combine flour, paprika and salt. Dredge veal thoroughly in this mixture.  Cook onions in fat over low heat until soft and golden brown.  Remove from pan.  Brown veal well on both sides in pan in which onions were cooked.  Place onions on veal.  Add any remaining flour mixture to pan with water.  Cover and simmer until veal is tender, about 1 hour.  Remove veal and onions to platter and surround with Almond Noodles.  Garnish with sliced stuffed olives if desired.  Keep warm.  Add cream, sherry and oregano to pan and stir to blend.  Heat to serving temperature.  Serve separately.

Stuffed Veal Birds

4 veal steaks, cut very thin

1¼ cups soft bread cubes

½ cup chopped celery

2 teaspoons chopped onion

¼ teaspoon salt

dash of pepper

5 tablespoons melted butter

½ cup scalded milk

2½ tablespoons flour

3 tablespoons butter

1 cup hot water

1 cup dairy sour cream

      Combine bread crumbs, celery, onion, seasonings, melted butter and milk to make stuffing.  Put a mound of stuffing on each piece of meat.  Roll; fasten with toothpicks.  Roll meat in flour.  Brown meat in butter.  Add water, cover and simmer for 1 hour.  Remove meat and take out picks.  Mix remaining flour with sour cream and add to meat gravy.  Place veal birds back in gravy and cook over low heat until gravy thickens.  Serves 4.

Baked Stuffed Pork Chops

6 lean center-cut pork chops, 1½ inch  to 2 inch thick

Herb Stuffing (next recipe in cookbook)

½ cup milk

2 tablespoons olive oil

      Trim excess fat from chops and insert a thin, sharp knife from center edge to bone and move it to cut a pocket.  Fill with Herb Stuffing, pressing it in with the tips of the fingers.  Close opening with a toothpick.  Brown chops on both sides and on edges in a heavy skillet greased with 2 tablespoons olive oil; this should take about 10 minutes. Place chops in a casserole, one layer deep, and tuck any remaining stuffing in between.  Add milk, cover tightly and bake in a moderately hot oven, 375 degrees, for 1½ to 2 hours.  Makes 8 servings.

Plenty of good fresh air will make the fires of life and health burn brightly; therefore don’t hibernate - ventilate.

Herb Stuffing

1 cup finely chopped onion

1 cup finely cut celery leaves

1 cup chopped parsley

3 tablespoons butter

2 cups herb-flavored stuffing mix

¼ teaspoon dried thyme

1 teaspoon salt

¼ teaspoon pepper

¾ cup milk

      To prepare vegetables, first wash them, then drain very dry.  Melt butter, add onion and celery leaves and cook over low heat until soft, about 5 minutes.  Stir in remaining ingredients.  Continue to cook, stirring with a fork until blended. 

Southwestern Pork Chops or Steaks

     No need to travel to the Southwest to enjoy sun country cookery.  Southwestern pork chops combine fine pork flavor with the vegetables and seasoning so popular down Texas way.  For mighty fine eating, serve Southwestern pork chops, corn bread squares, yams, citrus salad, coffee and for those not counting calories, pecan pie or spice cake.

6 small pork chops or pork steaks, about ½ inch thick

1 tablespoon shortening

1½ teaspoon salt

½ teaspoon garlic salt

dash pepper

¼ cup chopped parsley

2 teaspoon chili powder

1 teaspoon oregano

¼ teaspoon sugar

      Brown chops or steaks well on both sides in hot shortening.  Drain off excess fat.  Season meat with salt, garlic salt and pepper.  Add water, cover, and cook slowly, 35 to 40 minutes.  All remaining ingredients, cover and simmer gently until meat is fork tender, about 15 minutes.  Yields 3 to 4 servings.

Quick Ham Swirls

     Quick Ham Swirls, a ham and biscuit duo, are recommended as a tempting way to use the remains of the Sunday ham.  Grind the ham, season well with mustard, barbecue sauce and Worcestershire sauce.  You will find the bland biscuit base a perfect foil for this tasty mixture, which is rolled up in dough, jelly-roll style.

Biscuit mixture:

2 cups sifted enriched flour

3 tablespoons baking powder

1 teaspoon salt

3 tablespoons shortening

¾ cup milk

      Sift together flour, baking powder and salt.  Cut or rub in shortening.  Add milk to make a soft dough.  Turn out on lightly floured pastry cloth.  Knead gently ½ minute.  Roll out into rectangle  ¼ inch thick.

Ham mixture:

1 ½ cups ground cooked ham

2 teaspoons prepared mustard

1 teaspoon barbecue sauce

½ teaspoon Worcestershire Sauce

      Mix together ingredients in order given.  Spread on biscuit mixture.  Roll up like jelly-roll and cut in 1-inch slices.  Place on baking sheet and bake in moderately hot oven (400 degrees) 12 to 15 minutes.  Makes 8 Ham Swirls. 

Nobody-Works Glazed Ham

7-8 lbs. canned boned ham

½ cup water

½ cup currant jelly

1 package raspberry gelatin

      Have ham cut on store’s slicing machine into slices one-eighth inch thick, stack in original shape, tie around sides with string.  An hour before baking ham, make glaze.  Boil in pan, stirring; water and currant jelly.  Stir in the raspberry gelatin.  Cool until thick as unbeaten egg whites.  Preheat oven to 325 degrees.  Place ham on rack in pan.  Spoon ½ of glaze over it.  Bake 1½ hours, basting with glaze and juice in pan every 15 minutes, until heated through and lightly browned.  Chill and serve cold; or cover with foil and warm in in very slow oven (250 degrees).  Makes enough for 30 servings.

 Ham Toastwich

     A new twist to the Sandwich family.  Here is an appetizing recipe for left-over ham or boiled ham.

¼ cup butter or margarine

2 tablespoons prepared mustard

12 slices enriched bread

6 slices boiled ham

2 slightly-beaten eggs

½ cup milk

¼ cup shortening

     Combine butter and mustard and spread on bread.  make 6 sandwiches by placing ham slice between slices of buttered bread.  Combine eggs and milk.  Dip each sandwich into egg mixture, turning it to coat both sides.  Brown sandwiches on both sides in small amount of hot shortening in a skillet.  Serve immediately.

     Yield: 6 Ham Toastwiches

Barbecued Spareribs

     A budget dish which achieves sophistication by means of a tangy sauce is barbecued spareribs.  Easy to prepare, it’s a good bet also for party fare on those Spring nights when your circle of intimates gather for a hearty snack.  Be sure to remove the excess fat after cooking the spareribs.  You’ll find them more palatable and also more digestible, if not quite so rich.

3 lbs. fresh spareribs

½ cup chili sauce or catsup

½ cup firmly packed brown sugar

1 tablespoon vinegar

2 teaspoons Worcestershire sauce

one-eighth teaspoon Cayenne

      Cook spareribs in boiling salted water over low heat about 1½ hours or until tender.  Drain and place in a shallow baking dish.  Mix together chili sauce, brown sugar, vinegar, Worcestershire sauce and Cayenne.  Spread over top of spareribs.  Place under preheated broiler and broil slowly under low heat about 15 minutes.. or bake in a moderate oven (350 degrees) about 20 minutes, or until spareribs are browned.  Serve with sauce from the dish poured over spareribs.  Makes 6 servings.

Lamb Continental Style

     In many countries lamb is the traditional meat for the Easter feast.  For this special day, or for any fine spring dinner, try lamb prepared in the continental manner - patterned after methods used in France, Belgium and Italy.  Just place meat on foil, brown under broiler add seasoning, close foil and roast.  Lamb will not be overdone or dry, but will be moist and tender and easy to slice.  And the juices that form in the foil, served “as is”, will be the best gravy you’ve ever tasted.

Leg of lamb

1 clove of garlic

olive oil or melted butter

¼ cup lemon juice

¼ cup bland canned fruit juice

sprigs of rosemary

salt

pepper, freshly ground

new potatoes, cooked

small whole carrots, cooked

      Place lamb on large sheet of Heavy Duty aluminum foil and put in shallow pan.  Fold foil around meat, pan fashion.  Rub meat with a cut clove of garlic.  Stick garlic with clove and leave in foil.  Brush meat with olive oil; sprinkle with salt and pepper.  Cut onion in quarters and place in foil; add a few sprigs of rosemary.

     Place meat under broiler and brown on all sides.  Pour lemon juice and fruit juice over meat.  Take ends of foil on the long sides of lamb and bring up over meat, overlapping foil about three inches.  Fold foil at either end and turn up so juice cannot run out.  Set oven for 375 degrees.  Roast a 6 to 7-lb. leg of lamb for 2½ hours.  Open and fold back foil.  Siphon off fat in drippings, remove garlic and onion.  Baste lamb with juices in foil.  Add cooked potatoes and carrots and baste with juices until they are glazed.  Serve juice in foil as gravy or reduce liquid and thicken in usual manner.

Southern Fried Chicken

     Though the  South is famous for many dishes, fried chicken is without a doubt the best-known of the delicacies for which Dixie is celebrated.  The true Southern fried chicken is crisp on the outside, tender and moist on the inside, with the meat an incomparably delicate flavor.  This recipe for frying chicken as it is done by one of the South’s most renowned cooks will make a hit in any section of the country.

1 frying chicken (1½ to 2 lbs.)

1½ cups sifted enriched flour

1 teaspoon salt

¼ teaspoon pepper

½ cup margarine

2 tablespoons enriched flour

1 cup milk

½ teaspoon salt

      Dress and disjoint chicken.  Chill.  Combine flour, salt and pepper.  Roll each piece of chicken in flour mixture.  (Some people prefer to put the flour and chicken in a brown paper sack and shake until chicken is thoroughly coated.)  Place margarine in a heavy frying pan and melt over medium heat.  Brown chicken in hot margarine.  When all pieces are browned, cover and fry over low heat until chicken is tender (about one hour).  Remove chicken from the pan and keep hot.  Add two tablespoons of flour to drippings and blend well.  Add milk.  Stir and cook over medium heat until gravy is thick.  Add salt.  Pour into gravy dish.  (If plain gravy is desired, use hot water instead of milk.) One chicken will serve 4.

Baked Chicken Breasts

10 half chicken breasts, boned

2 cups commercial sour cream

1 tablespoon Worcestershire sauce

½ teaspoon bottled hot pepper sauce

1 clove garlic, peeled and put through a press

2 teaspoons salt

1¼ teaspoons paprika

fine dry bread crumbs

      Wipe the meat on both sides with a damp cloth, carefully removing any bits of bone, and place in a shallow glass dish.  Mix sour cream and seasonings and pour over chicken.  Turn each piece gently so it becomes well coated.  Cover closely and place in refrigerator overnight.  In the morning, drop chicken, one piece at a time, into a shallow dish of bread crumbs, shaking more crumbs on top.  Shape each piece with the fingers and place one layer deep in a baking pan.  When all are dipped, cover pan closely and return to refrigerator to chill for at least 1½ hours.  Then uncover and bake in a moderately slow oven, 325 degrees, for 1 hour and 15 minutes.  Lift each serving with a pancake turner onto a hot platter.  Garnish with parsley or water cress.  Makes 8 servings.

 Chicken Momi

     The management of the Hawaiian Room (at the Hotel Lexington in New York City), hopes you will enjoy this sampling of their recipes and that they bring a bit of charm and enchantment of the South Seas right into your kitchen. (A recipe for Chicken Momi Stuffing follows after this recipe- Editor)

4 breasts of chicken (average 7 oz. each)

2 pineapples

1 teaspoon honey

salt

cooking oil

sesame seeds

      Take breasts of chicken, remove all bones.  Take stuffing and fold into the breast.  Salt the breast of chicken and put into sauté pan; sprinkle with cooking oil.  Sauté in oven, 35o degrees for about 35 minutes.  Split pineapples in half.  Take core out and slice inside of pineapple into chunks and let them remain there to serve as bed for chicken breast.  Slice chicken into four cuts, put slices together so that form remains complete and set on top of the pineapple chunks.  Take teaspoon of honey and glaze over chicken.  Then teaspoon of chicken gravy and do likewise.  Finish by sprinkling top with sesame seeds.  Put dish into hot oven until sesame seeds are browned.  Serves 4.

Chicken Momi Stuffing

½ lb. veal

½ lb. lean pork

3 slices white bread soaked in cream

½ onion

2 eggs

2 oz. soy sauce

½ teaspoon ginger

1 pinch cayenne

1 pinch Chinese powder (sodium glutamate)

10 water chestnuts

      Above ingredients, except for chestnuts, are ground through chopper, using a fine blade.  Now take water chestnuts, chop roughly and mix into stuffing.

 Chip-per Chicken Pennsylvania Style

     Americans are potato chip lovers from way back - since the 1850’s, in fact, when the chip was “invented” by a chef in a Saratoga Springs resort hotel.  Enterprising homemakers are discovering that finely crushed potato ships are a delicious coating for fritters, cutlets and poultry.  Chip-er Chicken Pennsylvania Style is an appetite-provoking recipe with a golden chip-coated covering.

1  2½ to 3 lb. ready-to-cook broiler fryer, cut up

flour

1 egg, well beaten

¼ cup milk

1 (4oz.) bag Potato Chips, finely crushed

      Coat chicken with flour, dip in egg which has been mixed with milk, and roll in finely crushed potato chips.  Place in oiled shallow pan, arranging chicken pieces in single layer, with skin sides down.  Bake in hot (435 degrees) oven for 30 minutes, uncovered; turn chicken and bake for 15 minutes or until brown and fork-tender.  Serves 3 to 4.

Chicken Soufflé Sandwich

     Turkey or Chicken Soufflé Sandwiches, which are baked, can also be used for a noon meal, or an evening meal for the main dish, perhaps several days later.  The cheese can also be left out if desired.

8 slices enriched white bread

1 cup chopped cooked chicken

¼ cup chopped celery

¼ cup chopped onion

¼ cup chopped ripe olives

¼ cup grated Parmesan cheese

3 eggs, beaten

1½ cups milk

1 teaspoon salt

      Arrange 4 slices bread in 8-inch square baking dish.  Toast lightly in moderate oven (350 degrees) about 10 minutes.  While bread is toasting, combine chicken, celery, onion and olives and arrange over toasted bread.  Top with remaining 4 slices of bread.  Sprinkle cheese over all.  Combine eggs, milk and salt and pour over bread.  Bake in moderate oven (350 degrees) about 45 minutes.

     Makes 4 servings.

Calico Chicken

     Calico Chicken is a delectable baked entree of white meat of chicken, brilliant green broccoli, saucy cheddar cheese soup and tangy American blue cheese.  Peppy Parmesan cheese forms a crisp topping on the casserole.  Calico Chicken may be varied by substituting tuna or turkey for the chicken and tender asparagus spears or green beans for the broccoli.

4 chicken breasts

2 packages frozen broccoli spears

½ cup crumbled American blue cheese (about 3 oz.)

2 cans cheddar cheese soup

¼ cup Parmesan cheese

3 green pepper rings, optional

      Gently simmer the chicken until done.  Remove meat from bones.  Cut or tear meat into nice large pieces.  Cut the broccoli lengthwise into thin stalks.

     In a buttered casserole place a layer of chicken, then a layer of broccoli, crumble American blue cheese on top.  Alternate layers until chicken, broccoli and blue cheese are used.

     Spoon soup on top.  Sprinkle Parmesan cheese on top.  Bake at 350 degrees for about 45 minutes or until mixture is lightly browned and bubbly.  Garnish with pepper rings, if desired.

Chicken and Asparagus Au Gratin

     Chicken and Asparagus Au Gratin Casserole is definitely a year ‘round favorite.  Remember, too, that this is an excellent way to use up the last of the chicken served the other day.  This casserole need not be a last minute preparation, either.  For it can be prepared well ahead of meal time and stored in the refrigerator for later baking.

4 cups soft bread, cut in small cubes

1 cup grated Cheddar cheese

½ cup melted butter

2 cups cooked asparagus

½ cup all-purpose flour

2 teaspoons salt

¼ teaspoon pepper

3 cups milk

2 cups diced, cooked chicken

      Mix bread crumbs with cheese and ¼ cup of melted butter.  Line a glass baking dish with half of the crumbs.  Arrange asparagus tips on crumbs.  Blend flour, salt and pepper in remaining ¼ cup butter, then add milk and cook, stirring until thick and smooth.  Add chicken and pour over asparagus.  Sprinkle top with remaining bread crumbs.  Bake in a preheated 350 degree oven for 30 minutes.  Bread crumbs should be golden brown before removing from oven.

“Nature never forgives an injury done to her.  You cannot fool her; you cannot bribe her; you must obey her if you would study your welfare.” - The NCR, August 1, 1896

 Roast Duckling

    Culinary history records that the Cantonese were among the first people to appreciate the value of glamour in foods.  Roast Duckling filled with Mandarin Orange Bread Stuffing captures their exotic way with foods.

     Fresh or frozen tangerine sections can be used in place of the canned Mandarin orange sections in this stuffing with equally dramatic results.

2 four-lb. ready-to-cook ducks

2½ quarts soft bread crumbs

1 cup or 1 11-oz. can mandarin orange sections

½ cup orange juice

¼ teaspoon salt

¼ teaspoon celery salt

3 tablespoons melted butter

      Rinse ducks in cold water and pat dry.  Combine soft bread crumbs, orange sections and juice, salt, celery salt and melted butter.  Fill neck and cavity of ducks lightly with stuffing.  Truss the ducks.  Prick the skin with a sharp fork to permit fat to run out during roasting.  Roast according to your favorite method.

Fish Fillet Roli Polies

     Easy, delicious and very beautiful to look at, this fish recipe is something you will want to serve during the Lenten season and often during the whole year.

     It can be prepared with either fresh or frozen fillets...made up in the morning, if you wish, for baking just before dinner.  Silvery Reynolds Wrap keeps the fish moist and flavorful; makes it easy to transfer each Roli-Poli to the serving dish.  Pour over the savory sauce, too, and you’ll have a fish dish that your family will really love.

1 package frozen or fresh fish fillets

4 squares Heavy Duty Reynolds Wrap

1 cup packaged bread stuffing

1 cup coarse cracker crumbs

4 tablespoons chopped parsley

¼ cup finely minced onion

¼ cup finely minced celery

¼ teaspoon salt

1 tablespoon lemon juice

4 tablespoons melted butter or margarine

boiling water

      Thaw fish, if frozen.  Place each fillet in center of a square of Reynolds Wrap.  Combine crumbs with all other ingredients, adding just enough boiling water to moisten stuffing.  Spoon onto center of each fillet and roll up.  Tie each roll with soft string.

     Brush rolled fillets with additional melted butter or margarine and sprinkle with lemon juice, salt and pepper.  Bring opposite ends of foil up over each roll and overlap 1 inch or more.  Turn up open ends.  Place on a shallow pan and bake in a hot oven (400 degrees) for 35-40 minutes.  To serve, slip foil packages onto serving platter.  Open foil and turn back attractively.

     Serve with this delicious Mornay sauce: Melt 2 tablespoons margarine and add 1½ tablespoons flour.  Stir and cook for 2 minutes; then add 1 cup milk, ½ teaspoon salt, dash of freshly ground pepper, paprika and cayenne.  Stir and cook until smooth.  Add ¼ cup grated American cheese and 2 tablespoons lemon juice and stir until blended.  Makes 4 Roli Polies.

Crusty Fish Fry

2 lbs. fish fillets, such as walleye, pike, perch, haddock, cod, etc.

2 cups buttermilk

1 cup yellow cornmeal

1 cup flour

1 teaspoon salt

dash pepper

½ cup (1 stick) butter

      Wash fish and drain thoroughly.  Mix corn meal, flour, salt and pepper.  Dip fish in buttermilk, roll in corn meal-flour mixture; repeat.  Melt butter in skillet and cook fillets about 5 minutes, or until golden brown; drain.  Serve with Buttermilk Sauce Tartare (see below).  Serves 8.

 Buttermilk Sauce Tartare

1 cup buttermilk

1 cup dairy sour cream

½ teaspoon capers

2 tablespoons chopped pimiento olives

½ teaspoon paprika

¼ cup chopped parsley

1 teaspoon salt

      Blend together buttermilk, sour cream, capers, olives, paprika, parsley and salt, chill until ready to use.

“Fifteen minutes’ worry is worse than two hours’ hard work.” - The NCR, May 1904

Broiled Salmon Steaks

3 salmon steaks, 1 inch thick

¼ cup melted margarine or butter

2 teaspoons lemon juice

2 teaspoons Worcestershire sauce

      Turn oven regulator to Broil, or highest heat.  Heat with broiler pan in place.  Arrange salmon steaks on greased shallow baking pan, or lay on sheet of aluminum foil on baking pan.  Sprinkle lightly with salt.  Mix melted margarine, lemon juice and Worcestershire sauce.  Pour over salmon.  Place broiler pan so fish is about 2 inches from heat.  Reduce heat to medium (350 degrees).  Broil under medium heat until fish flakes easily with fork and is moist (about 8 minutes on each side).  Brush 3 or 4 times with melted margarine while broiling.  Remove fish to hot platter or plates.  Garnish with lemon wedges and serve at once.  Makes 3 servings.

Tuna Sandwich

1 cup flaked tuna (7-ounce can)

¼  cup chopped pickle

¼ cup chopped ripe olives

1 teaspoon lemon juice

8 slices enriched bread

Butter or margarine

8 slices crisp bacon

1¼ cups condensed cream of mush-room soup (10½-ounce can)

½ cup water

     Combine tuna, pickle, olives, and lemon juice and mix lightly.  Toast bread and spread with butter or margarine.  Arrange 4 slices in bottom of 9-inch square baking pan.  Spread tuna mixture over toast in baking pan.  Arrange 2 strips bacon on each slice of toast and cover with remaining slices of toast.  Combine soup and water and mix thoroughly.  Pour over sandwiches.  Bake in moderately hot oven (400 degrees) 20 minutes.

     Makes 4 servings.

Halibut Steaks with Mushrooms in Foil

2 lbs. halibut or swordfish steaks about ¾-inch thick

1 tablespoon butter or margarine

2 small onions (sliced thin)

½ lb. mushrooms, sliced

¾ teaspoon salt

freshly ground pepper

½ teaspoon ground mixed herbs for seasoning fish

½ cup cream or evaporated milk

     If fish is frozen, thaw it.  Place fish steaks in the center of a large piece of heavy duty aluminum foil, lightly greased where fish rests.  Melt butter in 8-inch skillet; separate onion slices into rings and add with mushrooms to skillet.  Cook lightly over low heat, about 3 minutes - then arrange around fish.  Sprinkle with salt, pepper to taste and mixed herbs.  Rinse the skillet with the cream and pour over fish.  Bring the foil over the fish and using double fold, seal to form tight package.  Turn up ends of package so it won’t leak.  Place in shallow pan and bake in moderate oven (375 degrees) 1 hour.  When done, slip package onto a hot platter.  Open at table, turning back foil.  Makes 6 servings.

Salmon Salad Sandwiches

12 slices enriched bread

Butter or margarine

1 cup flaked salmon (8-ounce can)

1 hard-cooked egg, chopped

½ cup chopped nuts

¼ cup chopped celery

¼  cup mayonnaise

1 tablespoon lemon juice

½ teaspoon salt

Lettuce and tomato slices

     Spread bread or buns with butter or margarine.  Combine salmon, egg, nuts and celery.  Add mayonnaise, lemon juice and salt and mix well.  Spread on bread.  Top with lettuce and tomato, if desired.  Makes 6 sandwiches.

Oysters Rockefeller

     Ask your fish dealer for one dozen oysters on the half shell.  Cream ¼ cup butter and mix in ¼ cup fine bread crumbs.  Add ½ cup frozen chopped spinach, 2 tablespoons minced onion, 1 tablespoon finely chopped parsley.  Mix together thoroughly.  Season with salt and pepper to taste.  Spread generously over the top of each oyster in the half shell.  Place filled oyster shells in a large baking or broiling pan, or in individual pie pans.  Place in a hot oven, 400 degrees, for 20 minutes.  Serve immediately.  As appetizer, makes 4 servings; as a main course, 2 servings.

Salmon Omelet Souffle

     As every experienced cook knows, salmon is rich in proteins, minerals  and vitamins and is remarkably adaptable for soups, stews, casseroles, salads, sandwich spreads and so forth.  In a long list of tempting recipes for which canned salmon is the basic ingredient, here is a delightfully flavored salmon dish.

4 egg yolks

2 tablespoons milk

¼ teaspoon salt

1 can (7¾ oz.) salmon, flaked

2 tablespoons chopped parsley

4 egg whites, stiffly beaten

      Beat egg yolks with milk and salt until thick and paler in color.  Stir in flaked salmon and parsley.  Fold in stiffly beaten egg whites.  Pour mixture into generously buttered frying pan and bake in a 450 degree oven for 10 minutes.  Serve immediately.  Serves 2.

Ship ‘N’ Shore Casserole

     This recipe  is for the Lenten Season.  However, after you have tried it, you will enjoy serving it the whole year ‘round.   

1 can cooked cream of mushroom soup

1¼ cups water or milk

¼ cup finely chopped onion

1 teaspoon lemon juice

¼ teaspoon salt

dash of pepper

5 ounce packaged precooked rice

Sea Foods*

1 box frozen peas, thawed

½ cup grated Cheddar cheese

paprika

*Use any of these sea foods:

A can of salmon, tuna, crab, lobster, shrimp or minced clams.  Or use ½ pound of any fresh or frozen sea food (fish scallops, shrimp, oysters); cut in small pieces and sauté in 3 tablespoons butter for about 3 minutes.

      Mix soup, water, onion, lemon juice, salt, and pepper in a saucepan.  Bring to a boil over medium heat; stir occasionally.  Pour about half the soup mixture into a greased 1½-quart casserole.  Then, in layers, add the packaged pre-cooked rice (right from the box), sea food and peas.  Add remaining soup, top with cheese, sprinkle with paprika.  Cover.  Bake in moderate oven (375 degrees) 20 minutes.  Serves 4 or 5.

Tabasco Poached Eggs

     A drop or two  of Tabasco does wonders for a glass of tomato juice, by the way, and of course it is famous for its way with eggs.  You can add Tabasco right to the water in which you poach eggs, then set the bottle on the table for anyone who wants more.  When making scrambled eggs and omelets, add Tabasco just after beating eggs. 

     Egg poachers are inexpensive handy kitchen items but if you don’t have one, here’s what to do:

      Fill a buttered skillet with enough water to cover eggs about one inch.  Add ¼ teaspoon Tabasco for each 4 eggs to be cooked.  Bring water to a boil, then lower heat so water simmers. Break egg into cup; lower cup to skillet and quickly slip egg into water.  Add as many eggs as you need, placing them side by side.  Cover skillet, keeping water hot but not simmering and cook eggs until whites are solid and yolks as you like them - from three to five minutes.  Slip slotted spoon under each egg, lift to drain, place on hot hash, toast or muffins and season with salt and more Tabasco if desired.

Omelette Grandmère

     No restaurant serves contemporary New York better than THE FOUR SEASONS in the Seagram Building (Park Avenue at 52nd Street), where the city’s excitement and sophistication are captured anew four times a year with the change in flowers, trees, and other plantings, uniforms menus, even matchbooks and ashtrays.  Seasonal specialities, as international as New York, are featured weekly, even daily, for lunch and dinner.

     THE FOUR SEASONS suggests a light luncheon to complement the heartiness of Omelette Grandmère.

3 eggs

1 tablespoon water

½ teaspoon salt

dash pepper

2-3 drops bottles hot pepper sauce

1 tablespoon chopped parsley

1 tablespoon minced chives

2 tablespoons melted butter

3 tablespoons diced cooked bacon

2 tablespoons grated process Gruyère cheese

       Mix eggs and water slightly.  Add seasoning.  Pour butter into omelette pan and add bacon.  When the butter sizzles, add egg mixture and stir rapidly with a fork until mixture begins to set.  Sprinkle cheese on top and lower heat.  When omelette is set, loosen edges and fold over toward the middle.  Turn out and over onto a warm plate.  Omelette should be delicately browned. Makes 1 generous serving.

Bacon & Egg Salad

     Younger children can help prepare the filling by stirring together the ingredients (you’ve prepared them for mixing ahead of time) and spreading the filling on the bread.

8 slices bacon, diced

6 hard-cooked eggs, diced

¼  cup mayonnaise or salad dressing

1 tablespoon prepared mustard

1 tablespoon finely chopped onion

12 slices enriched white bread

butter or margarine, softened

lettuce leaves

     Cook bacon until crisp; drain.  Combine bacon and eggs.  Blend mayonnaise or salad dressing, mustard and onion and stir into egg mixture.  Spread bread with butter or margarine.  Divide egg mixture between 6 bread slices and spread evenly.  Cover with lettuce and close sandwiches with remaining bread.  Makes 6 sandwiches.

Golden Date Egg Pie

10 slices Canadian bacon

8 (1-oz.) slices Swiss cheese

8 eggs

salt and pepper

1 cup half and half

2 tablespoons grated Parmesan cheese

1 (1lb. 14-oz.) can pineapple slices

½ cup apricot pineapple preserves

2 tablespoons melted butter

     Fit Canadian bacon around edge of 10-inch pan to form scalloped rim.  Line bottom with Swiss cheese, slightly overlapping bacon.  Break eggs separately in small dish, then slide carefully over cheese.  Sprinkle with salt and pepper.  Cover with half and half and sprinkle top with Parmesan cheese.  Bake in moderate oven (350 degrees) 15 to 20 minutes, until eggs are set and top is light brown.  Meanwhile, drain pineapple and pat dry with paper towels.  Place in shallow pan; brush generously with preserves.  Drizzle with butter.  After pie is baked, run pineapple under broiler 7 to 8 minutes, until hot and bubbly.  Serve pie with glazed pineapple.  Makes 8 servings.

Imperial Macaroni Casserole

     Onion, dry mustard and layers of tomato slices make this macaroni and cheese dish distinctive.  It’s the most heavenly and tempting macaroni and cheese dish you’ve ever served, and it’s hearty enough to be a meal in itself. 

2 cups raw macaroni, broken in pieces

½ bar Imperial margarine

1½ tablespoons finely chopped onion

¼ cup flour

½ teaspoon salt

¼ teaspoon paprika

½ teaspoon dry mustard

2 cups milk

1½ cups grated American cheese

4 tomatoes, skinned and sliced

½ cup grated cheese