Horseshoe Room

Luncheon Salad Plate

     Here is a favorite recipe from the NCR Horseshoe Dining Room:

      On a large plate arrange crisp lettuce cups.  Place a small glass dish of red cherry and sprig of mint in center of plate.

     In one of the cups, place a mound of cottage cheese garnished with strip of green mango.  In other cups, arrange two or three slices of orange; alternate three segments of grapefruit and two unpeeled slices of red apple, one pear half, one peach half, one half banana, slice of tomato and a slice of Canadian bacon.

Roast Turkey

     From the Horseshoe Dining Room:

      Remove pin feathers and oil  bag.  Wash by allowing water to run through bird; do not let a fresh turkey soak in water. 

     Season inside of turkey with salt and pepper.  Fill with any preferred stuffing.  Insert skewers across opening and lace a string around them.  Tie drumstick securely to tail, or, if the bird is very large, weighing more than 12 pounds, wrap a strip of clean cloth around the end of each leg bone and tie it with string to prevent drying.  Rub outside of turkey with ½ cup sweet butter, unsalted fat or salad oil.

     Place turkey breast side up in shallow pan.  Cover with piece of cheese cloth dipped in melted butter or other fat.  When the cloth dries, moisten it with the drippings in pan. 

     Roast 10 to 12 pound turkey approximately 4½ to 5 hours at 325 degrees

Baked Tenderized Ham

           Place Ham, fat side up in roasting pan and bake uncovered in 325 degrees oven, allowing ten minutes to the pound.  After baking for one and a half hours, remove from oven, decorate with pineapple and cherries and spread with the following:

1 cup brown sugar

2 tablespoons flour

dash of clover

spiced peach or pineapple juice to make a soft paste

      Return ham to oven and finish baking.  If a brown crust is desired, increase heat to 400 degrees for one-half hour longer.

     As there are a great many kins of hams on the market, read the cooking instructions on the wrapper or tag so you do not over cook.

Chop Suey

     Chop Suey - NCR style.

one-third cup butter

1 lb. lean veal (Cut into ½ cubes)

1 lb. lean pork (Cut into ½ cubes)

4 cups cut-up cooked chicken

2 cups slivered celery

2 cups chopped onion

1 cup canned mushrooms (use liquid)

4 cups bean sprouts

2 tablespoons La Choy sauce

2 tablespoons brown gravy sauce

1 cup cornstarch

1 cup liquid

chicken stock

salt

pepper

      In a skillet fry veal and pork in butter until golden brown.  Season with salt and pepper.  Add 2 cups chicken stock and simmer ½ hour.  Add celery and onion and cook until tender but still crunchy. 

     Combine cornstarch and chicken stock or water and add to the above, cooking until mixture has thickened. 

     Add chicken, mushrooms, drained bean sprouts and sauces; heat thoroughly.

     Almonds added to this Chop Suey is very delicious.

     Serve with Chinese noodles or rice.

     Makes 10 servings.

“We seldom repent of talking too little, but very often of talking too much.”

 The NCR, September 1, 1897

Beef Stew

1½ lbs. 1 inch diced beef

1 chopped onion

½ cup diced carrots

½ cup chopped celery

½ cup fresh or frozen peas

½ cup canned mushrooms

½ cup diced or small whole potatoes

1 tablespoons chopped pimiento

1 tablespoon Worcestershire sauce

salt

pepper

4 tablespoons flour

2 tablespoons butter or fat

      Melt butter in frying pan.  Add meat and when well browned, put in kettle.  Rinse frying pan with boiling water and pour onto meat adding enough water to cover meat.  Add chopped onion, salt and pepper and cook slowly for ½ hour.  Add carrots and potatoes and cook ½ hour.  Cook celery and peas separately using the liquid from vegetables and mushrooms for making thickening.  Thicken stew with flour and liquid from cooked vegetables, adding water if necessary and cook until thickened.  taste gravy and add more seasoning if desired.  Add celery, peas, mushrooms, pimiento and Worcestershire sauce.  This dish is delicious and should be very colorful if directions are carefully followed.  Serve on biscuits or in toast cups.  Serves 6.

Nectar Sundae

½ cup confectioners sugar

1 cup whipping cream (unbeaten)

Pinch salt

1 teaspoon pure strawberry extract

½ teaspoon vanilla extract

½ teaspoon lemon extract

Pink coloring

      Put ingredients in bowl and whip with egg beater or electric mixer as you would cream, until thick.  Do not beat too stiff.  Serve with vanilla or chocolate ice cream.

“One pound of learning requires ten pounds of common sense to supply it.”- Russian Proverb

The NCR, July 1, 1896

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