Wednesday, November 29, 2006

Fritos Pecan Waffles © 1950

1 3/4 Cups Flour
1 1/4 Cups Milk
2 Eggs (Separated)
4 tsp. Baking Powder
1/2 tsp. salt
2 tbsp. sugar
6 tbsp. melted shortening
1/2 Cup Chopped Pecans
1/2 Cup Crushed Fritos

Measure and sift together flour, sugar, salt, and baking powder. Beat egg yolks and add milk, mixing thoroughly. Add milk mixture to flour mixture gradually and stir until smooth. Stir in slightly cooled shortening and fold in stiffly beaten egg whites. Add pecans and Fritos last. Left-over batter, if covered, may be stored in the refrigerator. Yield: 6 waffles.

Fritos Favorite Recipes

Monday, November 27, 2006

Peppermint Chocolate Pound Cake © 1992

3 cups plus 2 Tbl. All Purpose Flour, sifted
3 tsp. Baking Powder
1 tsp. salt
2/3 cup Unsweetened Cocoa Powder, unsifted
1 cup Unsalted Margarine (or Butter), softened at room temperature

3 cups Granulated Sugar
4 large Eggs, at room temperature
1 Tbl. "Adams Best" Vanilla
1 tsp. "Adams" Butter Flavoring
1 Tbl. "Adams" Chocolate Extract
2 tsp. "Adams" Peppermint Extract
1 1/2 cups Milk, at room temperature
1/4 cup Sour Cream, at room temperature

Preheat oven to 325 degrees. Lightly grease and flour a 10 inch tube pan. Line the bottom with a circle of waxed paper cut to fit pan. Grease the waxed paper. Sift together flour, baking powder, salt, cocoa. Set aside. Cream margarine at high speed for 3 minutes. Add sugar to margarine 1 cup at a time, beating well after each addition. Beat in eggs, one at a time. Continue beating for at least 3 minutes after adding the last egg. Add "Adams Best" Vanilla, Adams Butter Flavoring, Adams Chocolate Extract, Adams Peppermint Extract. Reduce speed to low. Alternately add the sifted dry ingredients (1/3 at a time) with the milk (1/2 at a time). Add sour cream. Beat for 4 minutes at low speed. Carefully pour and scrape batter into tube pan. Gently shape and tap pan to level batter. Bake on the lower third level rack for 75 to 90 minutes, or until toothpick inserted into center comes out clean. Allow to cool in pan for 5 minutes. Carefully invert on rack to remove from pan. Remove waxed paper. Allow to cool completely.

Adams Extract

Friday, November 24, 2006

Onion 'N' Egg Casserole © 1954

5 strips uncooked bacon
1 1/2 cups coarsely chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
4 eggs
1-2/3 cups (large can) undiluted Carnation Evaporated Milk
1 cup water

Fry bacon slowly over low heat. When crisp, remove bacon and add onion to bacon drippings. Cook until slightly brown. Remove from heat. Combine crumbled bacon, onion, seasonings, sugar, eggs, and Carnation-water mixture. Mix well. Pour into buttered individual casseroles. Place in pan of hot water. Bake in moderate oven (350)F.) about 30 minutes. Serve at once with Mushroom Sauce (cream of mushroom soup, diluted or not, depending on degree of thickness you prefer). Makes 5 servings.

Mary Blake Favorite Recipes

Recipes for Leftovers

If you're looking for ways to use that leftover turkey, check out these turkey recipes from last year:
Cheddar Turkey Casserole © 1967
Turkey Divan © 1971
Turkey Cranberry Nachos © 1978

Thursday, November 23, 2006

Happy Turkey Day!

Wednesday, November 22, 2006

Rocky Road Pie

BAKE at 450º for 8 to 10 minutes.
Prepare...... pastry for one-crust 9-inch pie as directed on Pillsbury Golden Pie Crust Mix or Sticks package. Prick generously with fork.

Bake........ at 450º for 8 to 10 minutes until golden brown. Cool.

Chill......... 2/3 cup Evaporated Milk ( from 14 1/2 oz. can) in ice cube tray until ice crystals begin to form around edge. Chill small mixer bowl and beaters.

Combine..... 1 cup Evaporated Milk (remainder of can) and 24 marshmallows, cut in pieces (or 2 cups miniature) in saucepan.

Cook........ over low heat, stirring constantly, until marshmallows are melted.
1 1/2 teaspoons vanilla. Chill until mixture begins to thicken.

Beat......... milk in chilled bowl until stiff peaks form. Fold into marshmallow mixture, gently but thoroughly.

Turn......... half into bowl. Fold in mixture of
3 tablespoons cocoa
1 tablespoon confectioners' sugar and
4 to 5 teaspoons hot water.

Spoon....... fillings alternately into cooled baked pie shell. Swirl slightly.
Sprinkle with 1/4 cup chopped pecans. Chill until set, 2 to 3 hours, before serving.

Fabulous Pies From Pillsbury

Monday, November 20, 2006

Nesselrode Pie

1 tbsp. gelatin
1/4 cup cold water
1/4 tsp. salt
1 cup hot milk
1/2 cup DOMINO Extra Fine Granulated Sugar
1 tsp. vanilla
1/4 tsp. almond extract
1/2 cup cream, whipped
1/2 cup sliced maraschino cherries
2 egg whites, well beaten
1 pastry shell

Soften gelatin in cold water. Stir in hot milk and salt until syrupy. Add vanilla and almond extracts, beating until it will hold shape. Fold in whipped cream. Fold in cherries and beaten egg whites. Pile in a 9-inch baked pastry shell or pie pan lined with cornflake or cracker pastry. Decorate with cherries or sweet chocolate slivers, and chill.

Festive Domino Sugar Recipes

Friday, November 17, 2006

2-Hour Turkey

Last year, I offered to send anyone who e-mailed me and requested it, the recipe for the elusive 2-Hour Turkey. The response was overwhelming, as have been the recent keyword searches currently leading people to my blog.

So, with Thanksgiving just around the corner (can you believe it's next Thursday?!), I thought this year I would offer the recipe early, for those who may have the need for a time-saving recipe and/or those who have last-minute company. Just click on the little honeycomb turkey below and you will magically be transported to the recipe, complete with step-by-step illustrations. Best of luck!

*Next Week: Pie recipes!

Wednesday, November 15, 2006

Pork Chops

6 pork rib or loin chops, cut 1/2 to 3/4 inch thick
2 tbsp. lard or drippings
1 tsp. salt
1/8 tsp. pepper
2 oranges, sectioned
2 tbsp. honey
1 tsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. ginger
1 tsp. sugar
1/2 cup orange juice

Brown chops in lard or drippings. Pour off drippings. Season chops with salt and pepper. Combine juice, honey, lemon juice, cinnamon, ginger and sugar. Pour over chops. Cover tightly and cook slowly for 45 minutes or until done. Add orange sections and cook just until heated through. Remove chops. Thicken liquid with flour for gravy and spoon over chops.


Monday, November 13, 2006

Savory Beef-Topped Casserole © 1966

2 eggs
1 cup milk
2 cups soft bread crumbs
2 pounds ground beef
1/4 cup chopped onion
2 tablespoons chopped parsley
2 teaspoons salt
1/4 teaspoon pepper
2 cans (10 1/2 oz. each) condensed onion soup
2 cups water
2 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon ginger
1/4 cup vinegar
2 tablespoons butter

2 cups cooked peas and carrots, peas, or carrot slices
2 2/3 cups Minute Rice

Blend eggs and milk in mixing bowl. Stir in bread crumbs. Let stand until milk is absorbed. Then add beef, onion, parsley, 2 teaspoons salt, and 1/4 teaspoon pepper; mix well.

Combine remaining ingredients except vegetables and rice. Spread peas and carrots in shallow 3-quart baking dish. Spread rice over vegetables; then pour soup mixture over rice. Spoon meat mixture over top, placing spoonfuls close together to cover entirely. Bake at 350º for 35 to 40 minutes, or until meat is browned. Makes about 8 servings.

*I noticed when I was typing up this recipe that in the list of ingredients, "1/4 teaspoon pepper" and "2 teaspoons salt" were repeated. I'm assuming this is an error on the cookbooklet's part, so I removed them. I'll leave it up to you if you want to add them twice.

Casseroles and Compliments With Minute Rice

Friday, November 10, 2006

Banana Meat Loaf

1 pound raw beef, chopped fine
1 tablespoon chopped onion
2 teaspoons salt
1/3 pepper
1 cup soft bread crumbs
2/3 cup mashed banana (2 bananas)
1/2 teaspoon dry mustard
3 peeled bananas, cut lengthwise into halves

Mix together the meat, onion, salt, pepper, bread crumbs and mashed banana. Add mustard which has been moistened with a little water. Form mixture into flat roll and place in a greased baking dish. Bake in a moderate oven (350ºF.), basting occasionally with juice from meat.

When loaf has baked about 45 minutes, place banana halves around and on top of loaf. Baste banana with juice from meat and sprinkle with salt. Continue baking for about 15 to 20 minutes longer or until bananas are done. Six servings.

Suggestion: Two strips of bacon may be placed on top of meat loaf before baking for basting purposes and to add flavor.

*I realize this sounds awful, but I gotta throw you a curve ball every once in a while to keep you on your toes. LOL! Besides, I had to stay consistent with this week's theme: bananas! Incidentally, this recipe came from a cookbooklet that had no date, but it appears to be from the 20's or 30's.

A Study of the Banana: It's Every Day Use and Food Value

Wednesday, November 08, 2006

Banana Coconut Chiffon Pie © 1961

1 3 1/4 oz. package vanilla pudding and pie filling mix
2 tablespoons (2 envelopes) unflavored gelatine
1 2/3 cups (large can) undiluted CARNATION EVAPORATED MILK
1 cup water
1 1/2 teaspoons vanilla
1 cup mashed ripe bananas
1 tablespoon lemon juice
1/2 cup sugar
9-inch single crust baked pie shell
3/4 cup toasted coconut

Mix pudding and gelatine in saucepan. Add 1 cup Carnation and water. Cook over low heat according to package directions. Cool until thickened and mixture mounds from spoon (about 45 minutes). Add vanilla and bananas. Beat until light and fluffy. Chill remaining Carnation in refrigerator tray until soft ice crystals form around edges of tray (15-20 minutes). Whip until stiff (about 1 minute). Add lemon juice. Whip very stiff (about 2 minutes longer). Fold in sugar. Fold whipped Carnation into pudding mixture. Dice additional bananas in cooled pie shell, if desired. Pour filling in shell. Garnish top with coconut. Chill 2-3 hours until firm.

38 Answers to What's Cooking?

Monday, November 06, 2006

Banana Doughnuts © 1942

5 cups sifted flour
4 teaspoons soda
2 teaspoons salt
1 teaspoon nutmeg
1/4 cup shortening
1 cup sugar
3 eggs, well beaten
3/4 cup mashed bananas (about 2 bananas)*
1/2 cup sour milk or buttermilk
1 1/2 teaspoons vanilla extract
1/2 cup flour for rolling
Melted fat or oil

*Use fully ripe or all-yellow bananas

Sift together flour, baking powder, soda, salt and nutmeg. Beat shortening until creamy. Add sugar gradually and continue beating until light and fluffy. Add eggs and beat well. Add combined bananas, milk and vanilla to creamed mixture and blend. Add flour mixture and mix until smooth. Turn a small amount of dough onto a floured board. Knead very lightly. Roll out to 3/8-inch thickness. Cut with floured 2 1/2-inch doughnut cutter.

Heat fat to 375ºF. or until 1-inch cube of bread will turn golden brown in about 40 seconds. Slip doughnuts into fat with spatula. Fry about 3 minutes, or until golden brown, turning them frequently. Drain on obsorbent paper. Makes 3 1/2 dozen.

Sugar the donuts if desired.

Bananas...How to Serve Them

Friday, November 03, 2006

Baked Cranberry Walnut Relish

1 quart (1-lb.) Ocean Spray Fresh Cranberries
2 1/2 cups sugar
1 cup coarsely broken Diamond walnuts, toasted
1 cup orange marmalade
Juice of 1 lime or lemon

Wash cranberries and drain. In shallow pan stir cranberries with sugar. Cover tightly with aluminum foil. Bake at 350ºF. oven for one hour. Spread walnuts in separate shallow pan, toast in oven 'til light golden brown, about 12 minutes.

Stir together baked cranberries, walnuts, marmalade and lime or lemon juice until well mixed. Chill.

22 Best Fresh Cranberry Recipes From the Files of Ocean Spray's Cranberry Kitchen

Thursday, November 02, 2006

I am a...

Boston Creme Donut

You have a tough exterior. No one wants to mess with you.
But on the inside, you're a total pushover and completely soft.
You're a traditionalist, and you don't change easily.
You're likely to eat the same doughnut every morning, and pout if it's sold out.

Wednesday, November 01, 2006

Baked Chicken Salad Tarts © 1975

1 pkg. (10 oz.) pastry mix
1 cup diced, cooked chicken
1/2 cup finely diced celery
3 tablespoons finely diced green pepper
3 tablespoons blanched and toasted almond, chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon monosodium glutamate
Dash nutmeg
1/8 teaspoon tarragon

Dash ginger
1/3 cup mayonnaise
1/3 cup shredded Cheddar cheese

Prepare plain pastry according to pkg. directions. Shape into a ball; chill in refrigerator while preparing filling. Combine remaining ingredients, blend well and set aside. Roll pastry into a round about 1/8 in. thick on lightly floured canvas. Cut two circles 6 in. in diameter and two circles 7 in. in diameter. Cut out center of the two 6-in. circles with a 3-in. cutter. Scallop around holes, if desired. Gently lay solid pastry circles in two 6-in. piepans and fit to the pans without stretching pastry. Trim pastry around edge. Fill each pastry shell with 1/2 the filling. Moisten edges of bottom crusts with water for a tight seal. Carefully arrange the pastry rings on top of filling. Fold extra pastry under at edge and press edges together with a fork. Bake at 425º F. 20 to 25 min., or until pastry is golden brown. Serves 2.

200 Recipes for Two