Herb Chicken

You use a savory sauce for marinating and basting -

2 1 1/2 -to- 2 1/2 - pound ready-to-cook chickens, split in half
* * *
2/3 cup salad oil
2 tablespoons chopped parsley
1 teaspoon salt
1 teaspoon seasoned salt
1/2 teaspoon marjoram
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon tarragon

Place chicken in shallow pan. Mix remaining ingredients; pour over chicken and let stand 2 hours, turning occasionally.  Drain off sauce and reserve.  Place chicken skin side down on broiler pan (not rack).  Broil 4 inches from heat about 30 minutes, turning and basting every 10 minutes with the sauce. (For 2 1/2-pound chicken broil 7 to 9 inches from heat about 1 hour.)  Chicken's done when thick part of drumstick can be cut easily with no pink showing. Makes 4 servings.

Handwritten note: serve w/garlic broiled tomatoes.

Okra gumbo

Buy 2 pounds of either stewing beef or veal cut into 1" cubes. Put in a heavy kettle or Dutch oven along with 2 cups water, 2 cups chopped onion, 3/4 cup chopped green pepper, 3/4 cup chopped celery, 2 cloves garlic, crushed.  Season with 1 1/2 teaspoons gumbo file`, 1 teaspoon sugar, 1/2 teaspoon basil, 1/2 teaspoon oregano, 1/8 teaspoon pepper and a dash of crushed red-pepper flakes. Gumbo file` is innate to gumbo as far as Southern cooks are concerned, but it is not generally available in the North. It may be omitted, in which case add a little more red pepper and herbs. Simmer, covered, for 1 hour. Separate the meat from the broth and set both aside. Make a brown roux with 1/4 cup flour and 1/4 cup bacon drippings. Add the broth, 4 fresh tomatoes, peeled and quartered, and 1 cup tomato sauce. Cover and cook until the sauce is well blended. Then add the meat, cover again, and simmer gently about 45 minutes longer. Stir occasionally to prevent sticking.  Wash and trim 1 1/2 pounds fresh okra. Then cut into 1/2" pieces - there will be about 3 cups. (You can use two 10-ounce packages of frozen okra.) Add to the gumbo and cook another 20-30 minutes, or until the okra is tender. Serve with rice. Makes 6 servings.

Handwritten note: Possibly buffet w/simple hors d'oeuvres, gumbo salad, with relish and light desert.

Butter-crumb Herb Stuffing

Makes about 12 cups (Enough for a 12-pound turkey)

Dice enough slightly dry bread to make 18 cups (you'll need about 2 loaves): season with 1 large chopped onion, 1/4 cup chopped parsley or parsley flakes, 2 tablespoons poultry seasoning, 2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle with 1 cup (2 sticks) melted butter or margarine and 1/2 cup water; toss lightly with 2 forks to mix well. Stuff your turkey just before roasting time. 

Giblet Gravy

Makes about 4 cups of gravy

Simmer giblets (except liver) and neck with 1 chopped onion, handful of celerity tops, 1 teaspoon salt, and 1/2 teaspoon peppercorns in 4 cups water about 2 hours, or until tender. Add liver during last 20 minutes' cooking. Strain stock; measure; add water, if needed, to make 4 cups. Chop giblets and neck meat; add to stock; chill. (It's good to get this much done a day ahead.)

When turkey is cooked, remove from roasting pan; pour fat into measuring cup, leaving brown drippings in pan. Return 1/2 cup fat to pan; blend in 1/2 cup flour; gradually stir in stock and giblets. Cook, stirring constantly, until gravy thickens and boils 1 minute. Season to taste and darken gravy with a little gravy coloring, if you wish.

How to stuff and roast your turkey

An 8 to 12 pound bird will serve 8 generously

Buy a chilled fresh or frozen oven ready bird (it's drawn, cleaned, and ready to stuff, with the cleaned giblets and neck neatly wrapped and tucked in the body cavity). If your turkey is frozen, folk directions on package for thawing. Or:

• Keep bird in its original wrapper in our refrigerator, allowing 2 to 4 days to thaw. Or
• Place bird, wrapped as you bought it, under running cold water for at least 2 hours, depending on size. 

Rinse turkey inside and out with cool water; drain; pat dry.

To stuff and truss bird: Sprinkle inside with salt; lightly stuff breast cavity with BUTTER-CRUMB HERB STUFFING or your own favorite. Smooth neck skin over stuffing and skewer to back of bird. Twist wing tips until they rest flat against skewered neck skin. Next stuff body cavity; lace opening with poultry pins or wooden picks and clean white string. Tie legs together an fasten to tailpiece. Or, if turkey is "tucked"type, tuck legs i not original position under bridge of skin.

Place stuffed turkey in roasting pan; rub skin with softened butter, margarine, or shortening; cover completely, with double-thick cheesecloth moistened with melted fat. Do not cover pan or add any water.

Roast in a slow oven (325F) 4 to 5 hours (that's about 30 minutes for each pound), or until meaty part of drumstick feels soft, or till leg moves up and down easily at its body joint. During roasting, baste turkey often with pan drippings or more melted fat to keep skin and cheesecloth moist.

Stuffed apples (Originated in The American Home Kitchens)

Preparation Time: 15 min. Baking Time: 45 min

4 large Rome Beauty apples
1 cup (6 oz) leftover baked ham or luncheon meat, diced
2 tbs. butter
1/4 cup raisins
1/4 cup chopped pecans
2 tbs. brown sugar

Scoop out and chop centers of apples. Chop the top off. Mix 1 cup of chopped apples with remaining ingredients. Fill apple cavities with stuffing and bake at 350 F. for 45 mins. Baste occasionally with glaze.

Glaze
4 tbs. water
4tbs. brown sugar
2 tbs. vinegar
1 tsp. dry mustard

Bring all ingredients to a boil in saucepan. Spoon over stuffed apples.

Serves 4 450 cal. per serving Source of Vitamins A, B, C

Turkey-Broil Sandwich (honorable mention)

4 Slices bread
1 can boned turkey, chopped, about 5ozs
1/2 c grated American cheese
2 T mayonaise or salad dressing
2 T pickle relish
2 T onion, finely chopped
2 T celery, finely chopped
1/4 t salt
1/8 t pepper

Toast bread on one side. Combine remaining ingredients in small bowl; spread on untoasted sides of bread.
Broil about 4 inches from heat, 3 to 5 minutes, or until brown on top; serve hot. Makes 4 open-faced sandwiches.

Super Sandwich

Bake at 400 F for 45 minutes. Makes 6 servings

1 Loaf Vienna-style bread, plain or with sesame seeds
Melted butter or margarine
1 can (12 ounces) pork luncheon meat
1 package (1/2 pound) process Swiss cheese, grated
3/4 cup mayonnaise or salad dressing
1/4 cup sweet-pickle relish
1 tablespoon prepared mustard
1 teaspoon vinegar

1. Cut loaf into 3/4-inch-wide slices almost through to bottom; brush cut sides with butter o margarine.
2. Mash meat with fork in large bowl; blend in remaining ingredients.
3. Spread meat mixture generously between slices (if bread is plain, brush top with melted butter or margarine and sprinkle with sesame seeds, if you wish); wrap loosely in aluminum foil; place on cooky sheet.
4. Bake in hot oven (400 F) about 45 minutes, or until heated through.

Dandelion Wine

Another nostalgic recipe to save for spring is Dandelion Wine (dated 9/79)

Five pounds dandelion flowers

crumbled yeast cakes (two)

six pounds sugar

Gather dandelion flowers early in morning. Boil in water to cover, added crumbled yeast cakes and sugar. (Cool before adding yeast so as not to kill yeast). Pour into crock, let stand 15 days. Strain off dandelions. Add more sugar if needed. Let stand 15 more days. Taste for alcoholic content. If not strong enough, add more sugar. Bottle.

Sweet Potato Bread (First Prize)

1/4 c. shortening

1/4 c. brown sugar, firmly packed

2 eggs, well beaten

1 1/4 c mashed cooked sweet potatoes, fresh or canned

2 T milk

1 t lemon juice

2 c sifted all-purpose flour

4 t baking powder

1/2 t salt

1 c chopped nuts

1/4 c orange marmalade

3 unpeeled orange slices

Cream shortening; add sugar and beat until light and fluffy. Add eggs, yams, milk and lemon juice; beat well. Sift flour, baking powder and salt together. Add sifted ingredients and nuts to sweet potato mixture and mix only until ingredients are combined.

Spread orange marmalade evenly over the bottom of greased 9 x 5 x 3 inch pan. Arrange orange slices on marmalade. Turn yam batter into pan and bake in moderate oven 350 degrees 1 hour and 30 minutes. Remove from pan, and cool before slicing.

Egg Scramble Casserole

2 TBSP. Butter/Marg.

2 TBSP. Flour

2 c. milk

1/2 tsp. salt

1/8 tsp. pepper

1 c. shredded processed American cheese

1 c. chopped Canadian bacon - or ham

1/4 c. chopped green onions

3 TBSP butter/marg.

1 dozen eggs

1 4 oz. can mushrooms - drained

1 1/2 c. bread crumbs - buttered

1/8 tsp. paprika

Combine the first 2 ingredients. Cook over low till bubbly. Gradually add milk. Stir till thick and smooth. Add salt, pepper, cheese and stir till cheese melts. Set aside. Saute onion till tender with margarine and bacon. Scramble eggs with sauteed mixture. Add mushrooms to cheese sauce and combine everything. Place in lightly greased 12 x 7 x 2 baking dish. Top with bread crumbs and paprika. Bake 350 degrees 30 minutes. May prepare ahead of time and refrigerate, then bake.

Eggs Can Be Frozen

Did you know egg whites can be frozen and that when defrosted they'll beat just the same as unfrozen ones?

I used to throw egg whites away when using only yolks for a recipe before I discovered this.

Now, I freeze the whites until I have enough to bake an angel food cake instead of using whites from whole fresh eggs for this, then wondering what to do with the unused yolks. --A.R.

Did you know the yolks can be frozen too, either separately or in combination with the whites? Sure thing - and they freeze beautifully too.

However there are certain things to remember when doing this, not the least of which is to thaw them in the refrigerator and not at room temperature.

Egg yolks need to be put through a medium mesh strainer. Then add a tablespoon of sugar or white corn syrup or a half teaspoon of salt to each cup of liquid yolks. This is to prevent the yolks from becoming gummy during storage. Mix throughly before freezing.

Label the yolks. Those mixed with sugar or corn syrup can be used in making sweet treats or baking; those mixed with salt can go into non-sweet recipes.

To freeze whole eggs, blend the yolks and whites in a bowl, but do not beat!

Put the blended eggs through a strainer and again add one tablespoon of sugar or white corn syrup or one-half teaspoon salt to each cup of eggs. As with egg yolks, this step is important to prevent gumminess during storage. Again, label them so you'll know sweet from salty, and thaw in the refrigerator.

Egg whites need only to be put through a strainer and placed in freezer containers. It is not necessary to add sugar or salt.

After preparing the eggs, place them in rigid freezer containers, allowing at least a half inch of headspace for expansion. Seal and store in the freezer.

Frozen eggs will keep for six months to a year, gals, so take advantage of seasonal lows on egg prices and stock up!

Split Pea Soup (Le Cordon Bleu)

Soak 1 pound split green peas in cold water to generously cover them for 4-5 hours or overnight. Drain and cook them in 1 quart slightly salted (not iodized) water, skimming once or twice, until peas are soft. Strain, reserving the liquid and mash peas through sieve. Or using a blender, be sure to not crowd the peas or there will be an explosion. In heavy pot melt 3 tablespoons fat bacon or ground salt pork. Add 1 1/2 cups good homemade stock (or your favorite consomme or bouillon), the pureed peas, freshly ground black pepper and a bouquet garnie - and simmer for 15 minutes. Stir in 1 tablespoon buerre maurie - and serve with diced toasted bread croutons on top.

--- bouquet garnie: Tie in small cheesecloth bag 1/2 carrot cut lengthwise, 1 leek (or green onion), few sprigs parsley, 1 sprig celery top, bit of thyme, 2 cloves and 1/4 bay leaf. Cook in a stew or soup, removing before serving.

-----buerre maurie: Cook 2 tablespoons butter until browned but not black. Add 2 tablespoons flour or 2 teaspoons potato flour, blending smoothly, add gradually 1-3 cup consomme or stock and 1 tablespoon brandy, cooking until smooth for two minutes. This will keep refrigerated for future use in choice recipes.

Burgundy Cheeseburgers

1 lb. ground beef

1 medium onion, grated

2 tbsps. fat

3 tbsps. flour

1/3 cup California Burgundy or other Red Table Wine

6 slices process American cheese

1 tsp. Worcestershire sauce

1/2 cup drained pickle relish

Salt and pepper

6 hamburger buns

Saute beef and onion in oil until meat is nicely brown, separating into bits with fork.

Sprinkle flour over meat and blend well. Add wine. Cook, stirring constantly, until mixture thickens and boils. Remove from heat; addd pickle relish, Worcestershire sauce, salt and pepper. Cut a thin slice from top of each bun and hollow out insides. Fill hollow with meat mixture (1/2 cup per bun), add slice of cheese on top; then replace tops. Place in baking pan, cover and bake in moderate oven (350 F.) for 30 minutes.

War Cake Inexpensive Dessert (for Ms. Helen S.)

Ms Helen had requested a moist Prune cake - I was not able to find one. I found this recipe that uses raisins from Heloise's Hints. Hopefully it's close! - TJ

During the war years, this was a very popular cake since it doesn't call for expensive milk, eggs or butter. Of course, it's not as inexpensive as it once was because of the price of raisins today, but still a bargain because it doesn't call for the other ingredients.

It makes a dark, heavy cake, but the glory of it is you can mix it all up in one pan.

Using a medium-sized pan, mix together two cups brown sugar, two cups hot water, and two teaspoons shortening. Add one-half or three-fourth cup of raisins, and teaspoon each salt, cinnamon and cloves. Boil for five minutes after the mixture begins to bubble.

When this mixture is cold (and it must be cold), add three cups of flour, and one teaspoon of soda that has been dissolved in a couple of teaspoons of hot water. Mix well.

Pour into a greased tube pan and bake for about one hour at 350 to 375 degrees.

I've been told that the longer you keep the cake the better it tastes, but I can't vouch for this because, like everyone who's tried it, I find this good cake just doesn't last that long.