Friday, June 30, 2006

Zesty Skillet Spaghetti

In addition to my numerous cookbooks and cook booklets, my recipe collection consists of hundreds of recipe clipping from misc. sources (newspapers, magazines, even labels). I discovered this recipe about a year ago, on the side of a can of Del Monte spaghetti sauce (my personal favorite: Green Pepper & Mushrooms), and it was such a hit recently, I thought I'd share it with you. It's couldn't be easier to make and goes great with toasted sourdough garlic bread!

Wednesday, June 28, 2006

Shrimp With Cucumbers © 1967

Peel 3 cucumbers, quarter them lengthwise, and cut in 2-inch pieces. Shell and clean 1 lb. uncooked shrimp and dredge with a mixture of 1 T. cornstarch, 1/2 t. salt, and 1 T sherry.

Heat pan, add 2 T. oil, fry shrimp 3 minutes, and drain. Reheat pan, add 1 T. oil and cucumbers, and fry a few seconds. Add 2 T. soy sauce, 1 t. sugar, and 1/2 t. cornstarch mixed with 1/4 C. water; simmer a minute. Add shrimp and heat thoroughly. Serve hot. Serves. 4.

The Art of Chinese Cooking

Monday, June 26, 2006

Meatball Magic II

As I blogged about previously, here is your chance to choose which meatball recipe(s) you'd like to see most. I'll begin posting the favorites beginning next Monday.

Monday, June 19, 2006


Just a quick update to apologize for not having a new recipe today (or last Friday). I've been serving on jury duty and haven't had time to create new posts lately. Things should be wrapping up soon though, so in the meantime, feel free to check out the archives. I hope to be back on track soon. I appreciate your patience.

Wednesday, June 14, 2006

Classic Clipping © 1973

[ Click to enlarge ]

Duncan Hines Sock-It-To-Me Cake

Monday, June 12, 2006

Chicken Á La Celeste © 1949

3 tablespoons chicken or other fat
4 tablespoons flour
1 cup chicken broth
1 cup rich milk
1 1/2 cups diced cooked chicken or 2-6 oz. cans boned chicken
2 tablespoons chopped pimiento
1/2 cup chopped ripe olives
1/2 teaspoon paprika
1 teaspoon finely chopped onion
1/8 teaspoon pepper
Salted almonds

Melt chicken fat, add flour and stir over low heat until blended. Add cold broth and milk all at once. Stir and cook until thickened. Then set over hot water. Add chicken, pimiento, olives, paprika and onion. Heat thoroughly. Season to taste with salt and pepper. Serve in fried noodle nests or over biscuits, crisp toast, patty shells or waffles. Top with salted almonds. Serve with cranberry sauce. 4 to 6 servings.

Chicken Every Sunday: 12 Delicious Chicken Recipes

Friday, June 09, 2006

Watermelon Ice on the Half Shell © 1967

1 medium watermelon
Granulated sugar
Lemon juice
Mint Sprigs
Early on day, or 4 hours ahead:
1. Cut watermelon in half lengthwise. Carefully cut out all pink meat to within about 1 inch of rim. Cut rim into diamond pattern. Now remove all seeds from meat; break meat into 1-inch chunks.

2. In blender container or bowl, place about 3 cups watermelon chunks; add 1/4 cup sugar and 2 tablespoons lemon juice; blend or mix until mixture is like apple sauce. Repeat until all watermelon chunks have been used. Now spoon watermelon mixture into ice-cube trays (you will need 4 or 5).
3. Freeze watermelon mixture until frozen about 1 inch from edge of trays - about 1 hour. Now turn 2 or 3 trays of watermelon into chilled bowl; quickly beat with hand beater or mixer until smooth but not melted; return to ice-cube trays; freeze. Repeat with rest of trays; freeze until firm.
About 20 minutes before serving:
Let watermelon ice stand at room temperature about 10 to 15 minutes, or until it spoons nicely. Then heap serving-spoonfuls of it in watermelon shell. Garnish with a few mint sprigs. Makes about 20 servings.

Good Housekeeping's Keep Cool Cookbook

Wednesday, June 07, 2006

Lemon-Twist Cake © 1967

1 package lemon-pudding-and-pie-filling mix
1 large package white-cake mix
12 very thin lemon slices
1. Prepare pudding mix as package label directs; pour into well-greased 13-by-9-by-2-inch baking dish. Refrigerate until cold.
2. Start heating oven to 350ºF.
3. Make up cake mix as package label directs; pour over pudding.

4. Bake 35 to 40 minutes, or until done. Refrigerate.
5. When cold, loosen all edges well with spatula; invert on serving plate. (Pudding will now be on top.) Garnish with lemon slices, slit and twisted. Makes 12 servings.

Good Housekeeping's Keep Cool Cookbook

Monday, June 05, 2006

Ruby Ice © 1967

2 10-ounce packages frozen raspberries, thawed
2 egg whites
1/4 cup granulated sugar

At least 5 hours before serving:
1. If ice is to be frozen in freezer compartment of refrigerator, turn refrigerator control to coldest setting. Select a medium bowl that will fit into freezer compartment; place 6 sherbert

or nappy dishes* in freezer or refrigerator.
2. Press raspberries through sieve, discard seeds.
3. In bowl to be used to freeze ice, beat egg whites until soft peaks form. Slowly add sugar, beating constantly; then beat until stiff peaks form.
4. Fold raspberry purée into this meringue. Freeze, stirring occasionally, until consistency of soft sherbert. Serve in chilled dishes. Makes 6 servings.

*A round, shallow cooking or serving dish with a flat bottom and sloping sides.

Good Housekeeping's Perfect Parties

Friday, June 02, 2006

Pecan Puffs

1/2 c butter or oleo (soft)
2 T sugar
1 t vanilla
Cream altogether and add:

1 c chopped pecans to—
1 c sifted Swans Down Cake Flour

Add to the butter mixture and pat in one large ball. Take small pieces off and roll into small balls. Bake on a greased cookie sheet for 45 minutes at 300º. Roll in powdered sugar while hot. Makes 36 Puffs.

What's Cooking at Trinity: A Guide to Good Taste