Wednesday, November 30, 2005

Chicken Paprika © 1956

1. Mix in heavy 10-inch skillet.....{ hot FAT/PAPRIKA { 2 Tablesp./ 1 teasp. (For 2) {1/4 cup/ 2 teasp. (For 4)

2. Brown on all sides in fat in skillet.....{ cut-up frying CHICKEN { 1 1/2 to 2lbs. (For 2) { 2 1/2 to 3lbs. (For 4)

3. Sprinkle over chicken a mixture of.....{FLOUR/SALT/PEPPER { 1 1/2 teasp./ 1/2 teasp./ 1/8 teasp. (For 2) { 1 Tablesp./ 1 teasp./ 1/4 teasp. (For 4)

4. Pour over chicken.....{ boiling WATER { 1/2 cup (For 2) { 1 cup (For 4)

5. Put on top of chicken pieces.....{ pared POTATOES, quartered finely cut ONION { 2/ 1/4 cup (For 2) { 4/ 1/2 cup (For 4)

6.Cover and cook over low heat until tender, about 30 min. for small chicken or 45 min. for larger one. Turn chicken and potatoes once while cooking. Remove to warm platter.

7. Stir into liquid left in skillet.....{ PET Evaporated MILK/VINEGAR { 1/4 cup/ 3/4 teasp. (For 2) { 1/2 cup/ 1 1/2 teasp. (For 4)

8. Stir and heat until steaming hot, but do not boil. Serve hot.

One Dish Meals and Other Favorites

Monday, November 28, 2005

Green Tea Muffins

2 cups of all-purpose flour
1 cup white sugar
1/2 tsp baking soda
2 tsp powdered Japanese green tea (Matcha)
1/2 cup milk (I {Re: Mariko} used nonfat and it was okay)
1 stick of butter, softened
2 eggs

Oven 350º F.

Sift together the flour, baking soda, and green tea powder and set aside. In a large bowl, beat the butter until light. Add the sugar and beat some more until light and fluffy. Add the dry mixture and the milk. Stir with a spatula or wooden spoon until the dry ingredients are just incorporated (don't overmix). The batter will be somewhat lumpy. Divide the batter among the muffin tins (I used those foil liners. If you don't have any liners, grease the tins), about 2/3 full. Bake for 25-30 minutes. Allow to cool on a wire rack. Makes 12 muffins

I'd like to thank Mariko over at Super Eggplant for allowing me to borrow her recipe and photo. Okay, technically it's not her recipe (According to her, it's the Internet's), but I got the idea (and photo) from her blog. Thanks so much, Mariko! Go check out her blog, it's loads of fun! :)

Friday, November 25, 2005

Turkey Divan © 1971

Today's recipes were designed to incorporate those wonderful post Thanksgiving ingredients: leftovers.

Turkey Divan*
2 packages (10 ounces each) frozen broccoli spears
6 slices turkey, about 1/4 inch thick
6 slices process American cheese
1 can (10 1/2 ounces) condensed cream of mushroom soup

1/3 cup milk
1 can (3 1/2 ounces) French fried onion rings

Heat oven to 350º. Rinse broccoli with small amount of running cold water to separate and remove ice crystals: drain. Arrange broccoli in ungreased baking dish, 11 1/2 x 1 1/2 x 1 1/2 inches. (If broccoli stems are more than 1/2 inch in diameter, cut lengthwise in half.)

Top with turkey and cheese slices. Cover with mixture of soup and milk. Bake uncovered for 25 minutes. Sprinkle with onion rings; bake 5 minutes longer. 4 to 6 servings.

For broccoli: 2 packages (10 ounces each) frozen asparagus spears.
For sliced turkey: 1 1/2 to 2 cups cut-up cooked turkey.

Chicken Divan: Substitute 1 1/2 to 2 cups cut-up cooked chicken for the turkey slices.

Betty Crocker's Good and Easy Cookbook

And don't forget these great recipes in the archives:
Cheddar Turkey Casserole
Cranberry Pork Chops
Potato Puff Dinner (*Contains turkey)

*When I initially saw the name of this recipe I had to snicker because where I was raised a "divan" is a fancy word for 'sofa' or 'couch.' And who wouldn't love a hot, steamin' portion of Turkey Couch? M-m-m-m! LOL!

Thursday, November 24, 2005

Happy Thanksgiving!

Turkey in the barnyard, what does he say?

Gobble, gobble, gobble, gobble, gobble all day.

Turkey on the table, what do I say?

Yummy, yummy, yummy, yummy, yummy all day.

Turkey in my tummy, what do I say?

I ate too much on Thanksgiving Day!

Wednesday, November 23, 2005

Inventor of Stove Top Stuffing, Dies at 74

NEW YORK TIMES — Ruth M. Siems, a retired home economist whose best-known innovation will make its appearance, welcome or otherwise, in millions of homes tomorrow, died on Nov. 13 at her home in Newburgh, Ind. Ms. Siems, an inventor of Stove Top stuffing, was 74. The cause was a heart attack, according to the Warrick County coroner's office in Boonville, Ind.

Ms. Siems (pronounced "Seems") spent more than three decades on the staff of General Foods, which introduced the Stove Top brand in 1972. Today, Kraft Foods, which now owns the brand, sells about 60 million boxes of it at Thanksgiving, a company spokeswoman said.

Prepared in five minutes on the stove or in the microwave, Stove Top stuffing comes in a range of flavors, including turkey, chicken, beef, cornbread and sourdough. Comforting or campy, Stove Top stuffing is an enduring emblem of postwar convenience culture. Its early advertising tag line, "Stuffing instead of potatoes?" remains in the collective consciousness.

As Laura Shapiro, the author of "Something From the Oven: Reinventing Dinner in 1950's America" (Viking, 2004), said in a telephone interview yesterday:

"Stove Top made it possible to have the stuffing without the turkey, probably something no cook would ever have dreamed of but people eating Thanksgiving dinner might well have thought of: 'Take away everything else; just leave me here with the stuffing!' It's kind of like eating the chocolate chips without the cookies."

Stove Top's premise is threefold. First, it offers speed. Second, it divorces the stuffing from the bird, sparing cooks the nasty business of having to root around in the clammy interior of an animal. Third, it frees stuffing from the yoke of Thanksgiving; it can be cooked and eaten on a moment's notice any day of the year.

In 1975, General Foods was awarded United States Patent No. 3,870,803 for the product, generically called Instant Stuffing Mix. Ms. Siems is listed first among the inventors, followed by Anthony C. Capossela Jr., John F. Halligan and C. Robert Wyss.

The secret lay in the crumb size. If the dried bread crumb is too small, adding water to it makes a soggy mass; too large, and the result is gravel. In other words, as the patent explains, "The nature of the cell structure and overall texture of the dried bread crumb employed in this invention is of great importance if a stuffing which will hydrate in a matter of minutes to the proper texture and mouthfeel is to be prepared."

A member of the research and development staff at General Foods, Ms. Siems was instrumental, her sister Suzanne Porter said, in arriving at the precise crumb dimensions - about the size of a pencil eraser.

Ruth Miriam Siems was born in Evansville, Ind., on Feb. 20, 1931. She earned an undergraduate degree in home economics from Purdue University in 1953, and after graduation took a job at the General Foods plant in Evansville, where she worked on flours and cake mixes. She moved to the company's technical center in Tarrytown, N.Y., not long afterward. Ms. Siems retired in 1985. Besides Ms. Porter, of Copley, Ohio, Ms. Siems is survived by another sister, Rosemary Snyder, of Chicago; and a brother, David, of Milford, Mich.

As a mark of just how deeply inscribed on the American palate Ms. Siems's stuffing has become, there are several recipes, available on the Internet, that promise to reproduce the taste of Stove Top from scratch, using fresh ingredients.

Being such a fan of all aspects of pop culture, it's always sad to me when someone who has become somewhat of an icon to the food industry passes away. It's like hearing that the man who supplied the voice of The Pillsbursy Doughboy (Paul Frees) has passed away.

I know that whenever I had a hankerin' for chicken and stuffing, I often used Stove Top stuffing. And even though I remember the commercials with the tagline "Stove Top Stuffing instead of potatoes," I still made both. LOL! There was always room for me to love both.

Rest in peace, Ms. Siems.

Banana-Layered Pie © 1988

2 1/4 cups cold milk
1 package (6-serving size) Jell-O Vanilla Flavor Instant Pudding and Pie Filling
1 baked 9-inch pie shell or prepared graham cracker crumb crust-cooled
2 medium bananas
1/2 cup thawed Cool Whip Non-Dairy Whipped Topping
Lemon Juice

Pour cold milk into bowl. Add pie filling mix. With electric mixer at low speed, beat until blended, about 1 minute. Pour 1/2 cup of the pie filling into pie shell.

Slice 1 banana: arrange slices on filling in shell. Top with 3/4 cup of the pie filling.

Blend whipped topping into remaining pie filling. Spread over filling in pie shell. Chill about 3 hours. Slice remaining banana: brush with lemon juice. Arrange banana slices on pie. Garnish with additional whipped topping, if desired. Makes one 9-inch pie

Jell-O: Fun and Fabulous Recipes

Monday, November 21, 2005

Black Russian Pie

Leave it to the folks at Kahlúa to bring time-honored traditions like family gatherings and alcohol together just in time for the holidays!

Kahlúa Crumb Crust* (Also good with a chocolate crust)
1/3 cup Kahlúa
2 envelopes unflavored gelatin
1/2 cup milk, heated to boiling
2 eggs
1/2 cup sugar
2/3 cup vodka
1 1/2 cups whipping cream

Put first three ingredients into blender container, cover and process at STIR (Lo) until gelatin is dissolved.

Remove feeder cap, add eggs, sugar and vodka. Pour into large bowl and chill 15 minutes until slightly thickened. Stir occasionally to keep smooth. Put cream into blender container, cover and process at WHIP (Lo) until thickened. Fold gelatin mixture and cream together thoroughly. Pour into crumb crust and chill until set, about 1 hour.

*Kahlúa Crumb Crust
16 graham crackers or
20 chocolate wafers (1 cup crumbs)
1/4 cup melted butter
2 tablespoons Kahlúa

Break 8 graham crackers or 10 chocolate wafers into blender container, cover and process at GRIND (Hi) until crumbed. Empty into 9" pie pan and repeat with remaining crackers. Add butter and KAHLÚA to crumbs, mixing well. Press into bottom and sides of pie pan. Cool at least 30 minutes before filling. Yield: 1 crust.

Elegancia: The Many Faces of Kahlúa

Also, don't forget these great dessert recipes in the archives:
Pumpkin Cream Pie
Pumpkin Cake with Maple Nut Frosting

Sunday, November 20, 2005

How to Carve a Turkey + The 2-Hour Turkey Demystified

For those who may be carving their first turkey this year or even for those who always wondered just how to carve a turkey (or chicken), I thought I'd post this easy illustrated guide I found in one of my old recipe books.

• Start with legs at carver's right. Gently pull leg away from body and cut through joint between leg and body. Remove leg to another platter or board. Cut through leg between drumstick and thigh; slice meat parallel to the bone.

• Make a deep horizontal cut into breast, just above wing. Insert fork firmly in top of breast; starting halfway up breast, carve thin slices down to the cut, working upward.
Also, as I'm sure you've already heard, the "2-Hour Turkey" is this year's recipe du jour (last year was all about the "Fried Turkey" and/or the "Cajun Turkey.")

The 2-Hour Turkey is a Tom Thumb (Randall's or Safeway in some areas) "exclusive." Our local FOX 4 News recently aired a story about it and put it to the test. I'm happy to report that all systems are go. It really does work! The reporter said that even though it's a Tom Thumb exclusive, that there's no reason that you couldn't get the ingredients elsewhere. Six key elements emphasized in the news story were:

[1] Do not stuff the turkey
[2] Do not open the oven once you have placed the turkey inside
[3] Do not vary from the recipe and/or its ingredients
[4] Do not baste the turkey
[5] It is important that you start with a clean oven
[6] Make sure the thermometer touches the bone when inserted
*Click here to find out why these rules are imperative to success.

Key ingredients required to perform the 2-Hour Turkey feat are:

• 10-24 lb. Jennie-O turkey
Tom Thumb ground black pepper
Morton coarse kosher salt
Safeway Select verdi extra virgin olive oil
• Roasting pan
• V-shaped rack
• Meat thermometer
• Oven thermometer
• Aluminum foil

*Please e-Mail me if you'd like the complete recipe.

Friday, November 18, 2005

Thanksgiving Side Dish Ideas © 1971

With Thanksgiving quickly approaching, I thought I'd post a few side dish recipes in case anyone is looking for something new to serve this year. Hopefully you'll read this before you make your trek to the local grocery store.

All the recipe ideas are quick 'n easy (thus the name of the cookbook from which they came). I can personally vouch for the deliciousness of the Potatoes O'Brien recipe. And though I am not a big fan of sweet potatoes, I know that they are a tradition with a lot of families at Thanksgiving. I have to admit that the Sweet Potato Casserole sounds pretty doggone good!

Potatoes O'Brien

1/3 cup chopped green pepper*
2 tablespoons chopped pimiento
1 medium onion chopped
1/4 cup butter or margarine
1 package (16 ounces) frozen French fried potatoes, diced
1 teaspoon salt
1/8 teaspoon pepper

In large skillet, cook and stir green pepper, pimiento and onion in butter until onion is tender. Stir in potatoes, salt and pepper. Cook, stirring occasionally, until potatoes are brown and heated. 4 servings.

*I also like to toss in some red or orange bell pepper, for color. Also, I'm not sure about where you live, but here in our frozen food section they now carry a pre-cubed bag-o-potatoes (sometimes labeled "hash browns"). Another time saver!

Sweet Potato Casserole

1 can (18 ounces) vacuum-pack sweet potatoes
1 can (8 1/2 ounces) crushed pineapple
1/4 cup chopped dates (sugar rolled)
1 tablespoon brown sugar
1 tablespoon butter or margarine
1 teaspoon salt
1/2 teaspoon nutmeg
1 cup miniature marshmallows

Heat oven to 350º. In ungreased 1 1/2-quart casserole, mash sweet potatoes. Stir in remaining ingredients except 1/2 cup of the marshmallows; sprinkle with remaining marshmallows. Bake uncovered 30 minutes or until marshmallows are puffed and golden brown. 4 servings.

Pumpkin Pie Fix-Ups

Starting with a frozen pie...*

Bake 8-inch frozen ready-to-bake pumpkin pie as directed on package. Then try one of the following variations:

Maple Pumpkin Pie: Cool pie about 30 minutes. Drizzle 2 tablespoons maple-flavored syrup on warm pie; sprinkle with 2 tablespoons chopped pecans. Serve warm.

Pumpkin Pie with Run Whipped Topping: Cool pie about 1 hour. Mix 1/2 carton (8-ounce size) whipped cream cheese, 2 tablespoons confectioners' sugar and 1 tablespoon rum or 1/2 teaspoon rum flavoring; spread topping on warm pie. Serve immediately.

*I think this would probably work with a bakery bought pie as well.

Betty Crocker's Good and Easy Cookbook

Frozen Lemon Dessert © 1971

16 graham crackers, finely crushed
1/4 cup sugar
1/4 cup butter, softened
2 egg yolks
1 egg
1/2 cup sugar
1/4 cup lemon juice
1/4 teaspoon salt
1 cup heavy cream, whipped
2 teaspoons grated lemon rind
1 teaspoon vanilla

Mix crumbs and sugar; blend in butter. With back of spoon, press 2/3 of crumb mixture firmly into bottom of refrigerator tray. Reserve remainder of crumbs for top of dessert. Chill crust. Beat egg yolks, egg and sugar together until very thick. Stir in lemon juice and salt. Cook over simmering water, stirring constantly until mixture thickens. Turn mixture into a bowl and cool. Beat heavy cream until it piles softly. Fold with lemon rind and vanilla into egg mixture. Turn into refrigerator tray over crumb crust and sprinkle with reserved crumbs. Freeze until firm. Cut into wedges. Serves 6.

150 Luscious Refrigerator Desserts

Wednesday, November 16, 2005

Foremost Buttermilk Devil's Food Cake

- Sift before measuring: 2 3/4 cups brown sugar
- Beat until soft: 1/2 cup butter
- Add the sugar gradually, blending these ingredients until they are very creamy.
- Beat in, 1 at a time: 2 eggs
- Add: 1 teaspoon vanilla
- Sift before measuring: 2 1/2 cups cake flour
- Resift with: 1 teaspoon soda, 1/2 teaspoon salt

Add sifted ingredients to the butter mixture alternately in 3 parts with thirds of: 1 cup Foremost buttermilk

After each addition, beat the batter smooth. Dissolve: 1/2 cup cocoa in: 1/2 cup boiling water

Beat this into the batter. Bake the cake in two greased 9 inch layer pans in a moderate oven (375º F.) for about 25 minutes. Spread the layers with: Chocolate Icing or Peppermint Icing*.

*Crush a handful of peppermint candy or a few drops of peppermint extract to vanilla or cream cheese frosting and mix thoroughly.

Monday, November 14, 2005

Cream of Chicken Soup

Use 3 quart vegetable pan.
1/4 cup butter
5 tablespoons flour
1/2 cup finely chopped chicken
3 cups seasoned chicken broth
2/3 cup light cream

Melt butter, using MEDIUM heat. Blend in flour. Gradually add chicken broth and stir until smooth. Bring to boil and add remaining ingredients. Additional seasoning may be added if desired. 6 servings.

EHP Cook Book

Friday, November 11, 2005

Banana Fritters © 1958

6 bananas
1/2 cup milk
1 egg, beaten
1 tablespoon sugar
1 cup Aunt Jemima Pancake Mix

Cut bananas cross wise in 1-inch pieces. For the batter, combine milk and egg; add sugar and pancake mix, mixing lightly. Dip each piece in batter; fry in deep fat (375º F.) until golden brown. Drain on absorbent paper. Makes 6 servings.

Pancakes "Unlimited"

Wednesday, November 09, 2005

Onion-Cheese Muffins © 1972

3 cups Bisquick baking mix
1 tsp onion salt
3/4 cup shredded Cheddar cheese
1 can (3 1/2 oz) French fried onions, crumbled
1 egg
1 cup milk

Heat oven to 400º

1- Mix all ingredients; beat vigorously 1/2 minute.
2- Fill 16 greased medium muffin cups 2/3 full
3- Bake about 15 minutes. Serve warm. 16 muffins.

Homemaker's Recipes

BONUS Recipe:

Red Lobster Garlic-Cheese Biscuits

2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded sharp cheddar cheese
1/4 cup butter - melted
1/4 tsp. garlic powder

*parsley flakes - as needed

- Combine Bisquick, milk, and cheddar and beat with a wooden spoon for about 30 seconds.
- Spoon onto a lightly greased cookie sheet.
- Bake in 450 degree oven for 8 - 10 minutes.
- Combine butter and garlic powder and pour over hot biscuits; sprinkle with parsley.

Monday, November 07, 2005

Magic 6-Way Cookies

This recipe is 6-ways wonderful! A basic recipe that gives you so much variety so easily you'll wish you'd discovered it long ago. (Makes about 30 cookies 2 1/2" in diameter)

1 1/3 cups (15-oz. can) Eagle Brand Sweetened Condensed Milk
1/2 cup peanut butter*

Any of the six ingredients listed below:
2 cups raisins
2 cups corn flakes

3 cups shredded coconut
2 cups bran flakes
1 cup chopped nut meats
2 cups chopped dates

1. Mix together Eagle Brand Sweetened Condensed Milk, peanut butter, and any one of the next six ingredients listed. 2. Drop by teaspoonfuls onto well-greased baking sheet. 3. Bake in moderate oven (375º F.) until brown, about 12 minutes. 4. Remove from pan at once.

*Do not use crunch-type peanut butter.

Friday, November 04, 2005

Spoonburgers © 1977

1 pound ground beef
1 clove garlic, minced
1 medium onion, chopped
1 teaspoon salt
3/4 cup Dr. Pepper
1 can (6 ounces) tomato paste
1 tablespoon Worcestershire sauce
Few drops hot pepper sauce

Brown meat, breaking into small pieces. Add garlic, onion and salt. Cook 5 minutes. Add remaining ingredients. Simmer about 20 minutes or until thick.

Spoon onto toasted hamburger buns. YIELD: Approximately 8 burgers.

Cooking with Dr. Pepper

Wednesday, November 02, 2005

Quick Rice Pudding

1 cup Minute Rice
1 cup water
3 tablespoons raisins (optional)
1/4 teaspoon salt
2 cups cold milk
1 package (3-3/4 oz.) Jell-O Vanilla, Lemon or

Coconut Cream Instant Pudding and Pie Filling
1/8 teaspoon nutmeg

Combine rice, water, raisins and salt in saucepan. Bring to boil. Cover, remove from heat and let stand until cool. Pour milk into bowl. Add pudding mix and nutmeg. Beat slowly with rotary beater or at lowest speed of electric mixer until blended -- about 2 minutes. Stir cooled rice into pudding. Spoon into serving dishes. Chill at least 15 minutes. Makes 6 servings.

Clock-Watcher's Cookbook