A round loaf, subtly seasoned with sage, celery seed, and nutmeg. Couldn't taste better!-
1 package active dry yeast or 1 cake compressed yeast
1/4 cup water
* * *
3/4 cup milk, scalded
2 tablespoons sugar
2 tablespoons shortening
1 1/2 teaspoons salt
* * *
3 to 3 1/2 cups sifted enriched flour
2 teaspoons celery seed or caraway seed
1 teaspoon ground sage
1/2 teaspoon nutmeg
1 beaten egg
Soften the active dry yeast in warm water or compressed yeast in lukewarm water. Combine milk, sugar, shortening, and salt; cool to lukewarm. Add about half of the flour and mix well. Add celery seed, sage, nutmeg, softened yeast, and egg; beat till smooth. Add remaining flour or enough to make a moderately soft dough. Turn out on lightly floured surface; cover and let rest 10 minutes. Knead till smooth and elastic, about 8 minutes. Place in lightly greased bowl, turning once to coat surface; cover and let rise in warm place till double (about 11/2 hours). Punch down; let rest 10 to 15 minutes. Shape in round loaf and place in greased 8- or 9-inch pie plate or on greased baking sheet. Cover and let loaf rise in warm place till double (45 to 60 minutes). Bake in hot oven (400 degrees) 35 minutes or till done. Tasting-Test kitchen note: To glaze top, brush with slightly beaten egg white before baking. Sprinkle with additional celery seed if you like.
10.31.2007
Almost-Real French Bread
1 pkg active dry or compressed yeast
1 cup warm water
4 cups sifted all-purpose flour
1 tablespoon sugar
2 teaspoons salt
5 to 6 tablespoons warm water
Sprinkle or crumble yeast over 1 cup warm water to soften. Sift flour, sugar, salt together in a large bowl. Stir in yeast mixture and 5 to 6 tablespoons warm water. Work the dough vigorously with your hands until a firm but sticky ball of dough is formed. Transfer to a greased bowl. Cover and let rise in a warm place, away from drafts, until double in size.
Punch the dough down with your fist and dump onto a lightly floured board. Knead hard for about 5 minutes or until smooth and elastic. Cut dough in half and shape into two round balls. Put each ball in a 1-quart greased baking dish. Cover and let rise again in warm place until double in size. Brush tops with melted butter or margarine and bake in a 400F or moderately hot oven for 35 to 40 minutes or until each loaf makes a hollow sound when rapped with your knuckles.
1 cup warm water
4 cups sifted all-purpose flour
1 tablespoon sugar
2 teaspoons salt
5 to 6 tablespoons warm water
Sprinkle or crumble yeast over 1 cup warm water to soften. Sift flour, sugar, salt together in a large bowl. Stir in yeast mixture and 5 to 6 tablespoons warm water. Work the dough vigorously with your hands until a firm but sticky ball of dough is formed. Transfer to a greased bowl. Cover and let rise in a warm place, away from drafts, until double in size.
Punch the dough down with your fist and dump onto a lightly floured board. Knead hard for about 5 minutes or until smooth and elastic. Cut dough in half and shape into two round balls. Put each ball in a 1-quart greased baking dish. Cover and let rise again in warm place until double in size. Brush tops with melted butter or margarine and bake in a 400F or moderately hot oven for 35 to 40 minutes or until each loaf makes a hollow sound when rapped with your knuckles.
Boterkoek (Dutch Shortbread)
Cream together 1 cup powdered sugar and 1/2 pound butter until light. Stir in 2 teaspoons grated lemon rind, 1 teaspoon lemon juice and 1/2 teaspoon vanilla. Sift and measure 2 cups cake flour. Beat into the sugar-butter mixture and add 1/2 teaspoon salt. Bake in a square pan (9"x9"x2") in a moderate oven, 350 degrees, until golden brown on top. Cut into squares while hot. Cool and Serve.
A Man's World (Onion-Rye Bread)
Scald 1 cup milk. Put in mixing bowl 2 tablespoons sugar, 2 teaspoons salt and 2 tablespoons shortening. Add scalded milk. Cool to lukewarm. Dissolve 1 package yeast, compressed or dry, in 1/2 cup lukewarm water. Stir until softened. Add to lukewarm mixture. Add 3 cups sifted all-purpose flour. Mix until smooth. Sprinkle 5 teaspoons caraway seeds on dough. Add 3 tablespoons chopped onion and enough rye flour (1 1/2 cups unsifted) to make a firm dough.
Knead until elastic to the touch on rye-floured board. Place in a greased bowl. Brush top of dough with salad oil. Put in warm place to rise double in size. Knead again on a lightly rye-floured board until free from air bubbles. Shape into a loaf and place in a well-greased loaf pan. Brush top of dough with salad oil. Cover and let rise until double in size. Bake in 350 degree oven 45 to 50 minutes. When taken from oven, brush with butter or margarine and let cool on wire rack.
Knead until elastic to the touch on rye-floured board. Place in a greased bowl. Brush top of dough with salad oil. Put in warm place to rise double in size. Knead again on a lightly rye-floured board until free from air bubbles. Shape into a loaf and place in a well-greased loaf pan. Brush top of dough with salad oil. Cover and let rise until double in size. Bake in 350 degree oven 45 to 50 minutes. When taken from oven, brush with butter or margarine and let cool on wire rack.
Pumpernickel Bread
1 1/2 cups all-purpose flour
5 1/2 cups rye flour
1 reg. cake compressed yeast or 1 package granulated yeast
1 cup lukewarm water
1 cup milk, scalded
1 tablespoon salt
3 tablespoons molasses
2 tablespoons melted shortening
1 to 2 tablespoons corn meal
Sift flours and measure separately. Crumble compressed or granular yeast into the lukewarm water and let soften 10 minutes. Combine next three ingredients in 4-qt. mixing bowl and cool to lukewarm. Stir in yeast mixture, then beat in all-purpose flour with rotary beater, then the shortening. Gradually add rye flour beating and stirring with wooden spoon. Turn dough onto lightly floured board. Cover with bowl and let rise 10 minutes. Then knead, turning once to bring greased side up. Cover and let rise in warm place until double. After 2 hours punch down, cover and again let rise until light, about 30 minutes. Turn out on floured board, cut in half, cover, and let rest 10 minutes. Shape into round, flat loaves. Place in well-greased 8 inch layer cake pans with corn meal sprinkled on bottom. Cover and let rise in warm place until double, about 1 hour. Bake in moderate oven (375 degrees) about 1 hour. Remove from pans to cake racks to cool. Makes 2 one-pound loaves.
5 1/2 cups rye flour
1 reg. cake compressed yeast or 1 package granulated yeast
1 cup lukewarm water
1 cup milk, scalded
1 tablespoon salt
3 tablespoons molasses
2 tablespoons melted shortening
1 to 2 tablespoons corn meal
Sift flours and measure separately. Crumble compressed or granular yeast into the lukewarm water and let soften 10 minutes. Combine next three ingredients in 4-qt. mixing bowl and cool to lukewarm. Stir in yeast mixture, then beat in all-purpose flour with rotary beater, then the shortening. Gradually add rye flour beating and stirring with wooden spoon. Turn dough onto lightly floured board. Cover with bowl and let rise 10 minutes. Then knead, turning once to bring greased side up. Cover and let rise in warm place until double. After 2 hours punch down, cover and again let rise until light, about 30 minutes. Turn out on floured board, cut in half, cover, and let rest 10 minutes. Shape into round, flat loaves. Place in well-greased 8 inch layer cake pans with corn meal sprinkled on bottom. Cover and let rise in warm place until double, about 1 hour. Bake in moderate oven (375 degrees) about 1 hour. Remove from pans to cake racks to cool. Makes 2 one-pound loaves.
Martha's Bread
Dissolve 1 package quick dry yeast or soften 1 cake fresh yeast in 1/4 cup lukewarm water. Heat 1/4 cup honey with 1 tablespoon salt and 1 tablespoon water. Add 1 tall can evaporated milk. Fill up can with fresh milk and add that. (No shortening in this recipe.) Add 3 cups flour and the yeast mixture to the liquids. Beat to smooth batter. Let rise until foamy-about 2 hours. Add 6 cups more of flour and let rise again till double. Take dough onto floured board and shape down into 2 mounds. Knead gently. Put back in clean, greased bowl. Let rise again. Punch down. Knead and shape into 2 loaves. You'll need about 1/2 cup flour for kneading. Put into 2 greased bread pans. Cover with a cloth and let rise-but only to not quite double in bulk. "Don't let it rise too much in the pans," Martha says, "or it will be coarse." She's right too. Bake 55 minutes in a moderately hot oven, 375 degrees. Turn out on rack to cool. Makes 2 loaves. Martha doubles this recipe-but the quantity of dough for 2 loaves is much easier to handle, unless you have a very large bowl for the rising.
Quoted at the bottom of the index card is this: "Guess I'll make some bread," It's good bread, Martha's, tender of crumb and fine-textured. It's got substance to it-a real old-fashioned loaf. Having honey as an ingredient, it keeps moist for almost a week. "Best, homemade bread I've ever tasted," has been a frequent comment here in the JOURNAL kitchen.
************
I guess this is from the Ladies Home Journal but I'm not sure. This seems like it would be delicious - just make sure you have the time...
Quoted at the bottom of the index card is this: "Guess I'll make some bread," It's good bread, Martha's, tender of crumb and fine-textured. It's got substance to it-a real old-fashioned loaf. Having honey as an ingredient, it keeps moist for almost a week. "Best, homemade bread I've ever tasted," has been a frequent comment here in the JOURNAL kitchen.
************
I guess this is from the Ladies Home Journal but I'm not sure. This seems like it would be delicious - just make sure you have the time...
10.30.2007
Hawaiian Banana Bread
This is one of the most treasured recipes in my files. I've tasted many banana breads, but most of them were coarse and heavy, and none had the tropical fragrance of this heavenly one which is served throughout the Hawaiian Isles. It is the brain child of a famous native chef, Max I. Mori, formerly of the Royal Hawaiian hotel, Honolulu, now at Kona Inn, Island of Hawaii. This is my cut down version of the original ingredients. I bake the bread in a lightly buttered and floured 9" x 9" x 2" pan. When cold, cut it into squares as the Hawaiians do (makes 16 squares), or if you prefer, cut it in half and then in 1/2-inch-thick slices. It is as light as a spongecake and has a waxy crust similar to that of poundcake. It remains fresh to the last crumb when properly stored and also freezes well. It also makes an unusual buffet-supper desert.
1-1/4 cups sifted Flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon soda
1/2 cup vegetable shortening
3 small ripe bananas or 1 cup puree
2 eggs
Sift dry ingredients into a bowl. If you have a blender, place all the other ingredients in it and whip until they form an emulsion. Otherwise, combine the shortening and the dry ingredients with your fingers, as you would for biscuits or pie crust. Puree the bananas and add to the flour and shortening, along with the well-beaten eggs. (Whichever method you use, fold the liquid ingredients into the dry very quickly, and do not over-mix. The batter should resemble muffin batter.) Spoon into the prepared pan, and smooth the surface with the back of the mixing spoon. Set the pan down on the kitchen table with a thump to remove air holes. Place in a 350 degree oven and bake 40 to 45 minutes or until bread tests done with a wire cake tester. Remove from oven. Let stand 5 minutes. Loosen edges with a dull knife, and turn out onto a wire cake rack covered with waxed paper. Cool to room temperature before slicing.
***************
This was a clipping from a magazine - the writing at the top was the direct quote. This seems to have been clipped in the 40's.
1-1/4 cups sifted Flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon soda
1/2 cup vegetable shortening
3 small ripe bananas or 1 cup puree
2 eggs
Sift dry ingredients into a bowl. If you have a blender, place all the other ingredients in it and whip until they form an emulsion. Otherwise, combine the shortening and the dry ingredients with your fingers, as you would for biscuits or pie crust. Puree the bananas and add to the flour and shortening, along with the well-beaten eggs. (Whichever method you use, fold the liquid ingredients into the dry very quickly, and do not over-mix. The batter should resemble muffin batter.) Spoon into the prepared pan, and smooth the surface with the back of the mixing spoon. Set the pan down on the kitchen table with a thump to remove air holes. Place in a 350 degree oven and bake 40 to 45 minutes or until bread tests done with a wire cake tester. Remove from oven. Let stand 5 minutes. Loosen edges with a dull knife, and turn out onto a wire cake rack covered with waxed paper. Cool to room temperature before slicing.
***************
This was a clipping from a magazine - the writing at the top was the direct quote. This seems to have been clipped in the 40's.
10.29.2007
Caraway Cheese Dip
Makes about 1 1/2 cups
1 package (8 ounces) cream cheese
3 tablespoons evaporated milk
1/2 cup finely diced celery
2 tablespoons caraway seeds
1 teaspoon grated onion
1 teaspoon Worcestershire sauce
1/4 teaspoon curry powder
Soften cream cheese with evaporated milk; stir in remaining ingredients.
1 package (8 ounces) cream cheese
3 tablespoons evaporated milk
1/2 cup finely diced celery
2 tablespoons caraway seeds
1 teaspoon grated onion
1 teaspoon Worcestershire sauce
1/4 teaspoon curry powder
Soften cream cheese with evaporated milk; stir in remaining ingredients.
Onion Surprise Dip (Dips for Chips)
Combine 1 cup (8-ounce container) sour cream
1/4 cup milk
1 envelop onion-soup mix;
Mix well and let stand a few minutes to blend flavors. Makes about 2 cups
1/4 cup milk
1 envelop onion-soup mix;
Mix well and let stand a few minutes to blend flavors. Makes about 2 cups
Clam Scoop-Up
It's a party - and so simple - with your prettiest tray piled high with golden crisp potato chips and a bowl of one of these snappy dips for friends to enjoy before dinner or during an evening get-together. (the other "snappy" dips are Onion Surprise & Caraway Cheese Dip)
Clam Scoop-Up
1 glove of garlic
1 cup (8 ounces) cottage cheese
1 can minced clams, drained
1/4 cup clam liquor
2 teaspoons lemon juice
2 teaspoons bottled thick meat sauce
1/4 teaspoon salt
6 stuffed olives, chopped
Rub medium-size bowl with garlic; add remaining ingredients; blend well.
Clam Scoop-Up
1 glove of garlic
1 cup (8 ounces) cottage cheese
1 can minced clams, drained
1/4 cup clam liquor
2 teaspoons lemon juice
2 teaspoons bottled thick meat sauce
1/4 teaspoon salt
6 stuffed olives, chopped
Rub medium-size bowl with garlic; add remaining ingredients; blend well.
Pate de fois Gras - Mock
A delicious appetizer that can be made in advance is what I call the poor man's pate de fois gras (and you'd be surprised at the number of people that can't tell the difference.)
Mash 1/2 pound of liverwurst sausage with 1 package of cream cheese. Add to the mixture 1/2 cup of cream, 1 tablespoon each of melted butter, Worcestershire sauce and sherry wine, salt and freshly ground pepper to taste, and curry powder to taste (start with, say 1/2 teaspoon of the curry powder, and then add more, pinch by pinch, until you have the amount you want. But don't overdo the curry powder.)
Blend everything well, and serve on unsalted crackers. This goes excellent with chilled cocktail sherry.
Mash 1/2 pound of liverwurst sausage with 1 package of cream cheese. Add to the mixture 1/2 cup of cream, 1 tablespoon each of melted butter, Worcestershire sauce and sherry wine, salt and freshly ground pepper to taste, and curry powder to taste (start with, say 1/2 teaspoon of the curry powder, and then add more, pinch by pinch, until you have the amount you want. But don't overdo the curry powder.)
Blend everything well, and serve on unsalted crackers. This goes excellent with chilled cocktail sherry.
Black Bean pate
1 lb. cream cheese
1 101/2- ounce can black bean soup
1/4 tsp. ground thyme
1/8 tsp. chili powder
1/4 tsp. onion powder
1 tsp. salt
2 tbs. Worcestershire sauce
Combine all ingredients and blend. For best results use electric mixer. Spread can be frozen. If spread should curdle when thawed, beat in mixer and it will return to its original consistency.
Yield: about 2 1/2 cups 2177 cal. per yield Source of Vitamins A, B
(Author listed as Edith Ramsay tested in The American Home Kitchens)
There is a hand written note "Tastes like good livin" -- the 'g' was omitted.
1 101/2- ounce can black bean soup
1/4 tsp. ground thyme
1/8 tsp. chili powder
1/4 tsp. onion powder
1 tsp. salt
2 tbs. Worcestershire sauce
Combine all ingredients and blend. For best results use electric mixer. Spread can be frozen. If spread should curdle when thawed, beat in mixer and it will return to its original consistency.
Yield: about 2 1/2 cups 2177 cal. per yield Source of Vitamins A, B
(Author listed as Edith Ramsay tested in The American Home Kitchens)
There is a hand written note "Tastes like good livin" -- the 'g' was omitted.
Dips - 4 Philly Cheese dips
"Philly" Cucumber dip
To one 1/2-lb. package Philadelphia Brand Cream Cheese add 1/4 cup well drained, finely shredded, unpeeled cucumber, 1/2 teaspoon Worcestershire sauce, a dash of garlic salt. Blend well. Serve with potato chips.
"Philly" Sardine dip
To one 1/2-lb. package Philadelphia Brand Cream Cheese add 1 tablespoon milk, one 3 3/4-ounce can sardines, drained and mashed, 1 tablespoon chopped chives, 1 tablespoon lemon juice, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt, and a dash of Tabasco sauce. Mix until well blended. Serve with potato chips.
"Philly" 5 o'clock Dip
To one 1/2-lb. package Philadelphia Brand Cream cheese add 2 tablespoons cream, 1 tablespoon meat sauce, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon lemon juice and 3/4 teaspoon seasoned salt. Mix until well blended. Serve with potato chips.
"Philly" Roquefort Dip
To one 1/2-lb. package of Philadelphia Brand Cream Cheese add one 1 1/4-ounce portion Kraft Louis Rigal Roquefort Cheese or Kraft Blue Cheese, 1 tablespoon milk, 1/4 teaspoon Worcestershire sauce, 2 teaspoons chopped green pepper, 2 teaspoons chopped pimiento, and 1 teaspoon chopped parsley. Mix until well blended. Serve with potato chips.
To one 1/2-lb. package Philadelphia Brand Cream Cheese add 1/4 cup well drained, finely shredded, unpeeled cucumber, 1/2 teaspoon Worcestershire sauce, a dash of garlic salt. Blend well. Serve with potato chips.
"Philly" Sardine dip
To one 1/2-lb. package Philadelphia Brand Cream Cheese add 1 tablespoon milk, one 3 3/4-ounce can sardines, drained and mashed, 1 tablespoon chopped chives, 1 tablespoon lemon juice, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt, and a dash of Tabasco sauce. Mix until well blended. Serve with potato chips.
"Philly" 5 o'clock Dip
To one 1/2-lb. package Philadelphia Brand Cream cheese add 2 tablespoons cream, 1 tablespoon meat sauce, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon lemon juice and 3/4 teaspoon seasoned salt. Mix until well blended. Serve with potato chips.
"Philly" Roquefort Dip
To one 1/2-lb. package of Philadelphia Brand Cream Cheese add one 1 1/4-ounce portion Kraft Louis Rigal Roquefort Cheese or Kraft Blue Cheese, 1 tablespoon milk, 1/4 teaspoon Worcestershire sauce, 2 teaspoons chopped green pepper, 2 teaspoons chopped pimiento, and 1 teaspoon chopped parsley. Mix until well blended. Serve with potato chips.
Curry Dip (Or Dressing???)
one 24-ounce carton cottage cheese
two teaspoons curry powder
two teaspoons tarragon vinegar
two teaspoons dry mustard
two teaspoons prepared mustard
two teaspoons garlic salt
two teaspoons horseradish sauce
two teaspoons dry onion flakes
Mix well in blender. Chill for 24 hours. Serve with vegetables - celery sticks, carrot sticks, green pepper sticks, cauliflower sections, radishes.
two teaspoons curry powder
two teaspoons tarragon vinegar
two teaspoons dry mustard
two teaspoons prepared mustard
two teaspoons garlic salt
two teaspoons horseradish sauce
two teaspoons dry onion flakes
Mix well in blender. Chill for 24 hours. Serve with vegetables - celery sticks, carrot sticks, green pepper sticks, cauliflower sections, radishes.
Smoky Dip
The smoke flavor and just-right lemon tartness give real dip zip!-
1 8-ounce package cream cheese
2 to 3 teaspoons lemon juice, fresh, frozen, or canned
1 teaspoon liquid smoke
1/4 cup light cream
1/4 teaspoon garlic salt
Stir cream cheese to soften. Add remaining ingredients and mix well with electric mixer or rotary beater, or blend in blender. Makes about 1 cup
1 8-ounce package cream cheese
2 to 3 teaspoons lemon juice, fresh, frozen, or canned
1 teaspoon liquid smoke
1/4 cup light cream
1/4 teaspoon garlic salt
Stir cream cheese to soften. Add remaining ingredients and mix well with electric mixer or rotary beater, or blend in blender. Makes about 1 cup
Coral Shrimp Dip
Creamy-smooth with bits of pink shrimp. Extra easy when you use a blender -
1/2 pound fresh or frozen shrimp, cooked and cleaned, or 1 5-ounce can (1 cup)
1 cup cream-style cottage cheese
3 tablespoons chili sauce
2 teaspoons lemon juice
1/2 teaspoon onion juice
1/4 teaspoon Worcestershire sauce
About 1/3 cup milk
Finely chop shrimp. Combine the shrimp, cheese, chili sauce, lemon juice, onion juice, and Worcestershire sauce with electric mixer or rotary beater, or blend in blender. Gradually beat in enough milk to give good dipping consistency. Serve with potato chips, crackers, celery. Makes about 2 cups.
1/2 pound fresh or frozen shrimp, cooked and cleaned, or 1 5-ounce can (1 cup)
1 cup cream-style cottage cheese
3 tablespoons chili sauce
2 teaspoons lemon juice
1/2 teaspoon onion juice
1/4 teaspoon Worcestershire sauce
About 1/3 cup milk
Finely chop shrimp. Combine the shrimp, cheese, chili sauce, lemon juice, onion juice, and Worcestershire sauce with electric mixer or rotary beater, or blend in blender. Gradually beat in enough milk to give good dipping consistency. Serve with potato chips, crackers, celery. Makes about 2 cups.
Dibblers' Special
This dip's for dunkers who like it mild. For pep, dash in more Tabasco -
1 12-ounce carton (1 1/2 cups) chive cream-style cottage cheese
3 to 6 drops Tabasco sauce
Chopped parsley or chives
Place cheese and Tabasco sauce in blender, and blend until fluffy and creamy. (Or beat with a rotary or electric beater.) Garnish with parsley or chives. Serve with potato chips, pretzels, crackers. Makes 1 1/2 cups.
1 12-ounce carton (1 1/2 cups) chive cream-style cottage cheese
3 to 6 drops Tabasco sauce
Chopped parsley or chives
Place cheese and Tabasco sauce in blender, and blend until fluffy and creamy. (Or beat with a rotary or electric beater.) Garnish with parsley or chives. Serve with potato chips, pretzels, crackers. Makes 1 1/2 cups.
Nippy Cheese Dip
Fluffy and light, it boasts blue-cheese flavor snap-
1 3-ounce package cream cheese
1/4 cup (1 ounce) crumbled blue cheese
1 tablespoon chili sauce
1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
Blend the ingredients; beat well. Makes about 1 cup.
1 3-ounce package cream cheese
1/4 cup (1 ounce) crumbled blue cheese
1 tablespoon chili sauce
1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
Blend the ingredients; beat well. Makes about 1 cup.
Deviled Cheese Dunk
All spiffed up with bright flecks of pimiento and parsley -
1 5-ounce jar pimiento-cheese spread
1 2 1/4-ounce can deviled ham
1/2 cup mayonnaise or salad dressing
2 tablespoons minced parsley
1 tablespoon minced onion
Dash monosodium glutamate (Side note yea this recipe calls for MSG - I guess you could skip this part!)
4 drops Tabasco sauce
With electric mixer, thoroughly combine cheese spread, deviled ham, mayonnaise, parsley, onion, and seasonings. Chill. Serve with assorted crackers and potato chips. Makes about 1 1/3 cups.
1 5-ounce jar pimiento-cheese spread
1 2 1/4-ounce can deviled ham
1/2 cup mayonnaise or salad dressing
2 tablespoons minced parsley
1 tablespoon minced onion
Dash monosodium glutamate (Side note yea this recipe calls for MSG - I guess you could skip this part!)
4 drops Tabasco sauce
With electric mixer, thoroughly combine cheese spread, deviled ham, mayonnaise, parsley, onion, and seasonings. Chill. Serve with assorted crackers and potato chips. Makes about 1 1/3 cups.
Cucumber-Cheese Dip
Tangy, green garden onions, subtle cucumber flavor. Like a Dutch cucumber salad
1 large cucumber
2 3-ounce packages cream cheese
2 tablespoons lemon juice, fresh, frozen, or canned
2 tablespoons finely chopped green onions
Salt and pepper
Coarsely grate unpared cucumber, then drain, reserving liquid. Stir cream cheese to soften; add lemon juice. Stir in onions and cucumber (1/2 cup drained). Season to taste with salt and pepper. If too thick, thin with liquid drained from the cucumber. Garnish with cucumber slices. Makes about 1 cup.
****
This sounds so super yummy! Seems like a must try!
1 large cucumber
2 3-ounce packages cream cheese
2 tablespoons lemon juice, fresh, frozen, or canned
2 tablespoons finely chopped green onions
Salt and pepper
Coarsely grate unpared cucumber, then drain, reserving liquid. Stir cream cheese to soften; add lemon juice. Stir in onions and cucumber (1/2 cup drained). Season to taste with salt and pepper. If too thick, thin with liquid drained from the cucumber. Garnish with cucumber slices. Makes about 1 cup.
****
This sounds so super yummy! Seems like a must try!
Dipsy-doodle
Nice 'n spicy. Make it with sweet or dill pickle to match your taste -
1/2 pound liver sausage, unsliced
3 tablespoons chopped sweet or dill pickle
1/4 cup chopped onion
1/4 cup salad dressing
2 teaspoons prepared mustard
3/4 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon Tabasco sauce
Salt to taste
Mix ingredients well, then chill. Remove from refrigerator 1/2 hour before serving. Makes about 1 cup.
****
The title on the index card is "Dunks for Dips" -- I assume that the liver sausage was cooked somewhere in the process!
1/2 pound liver sausage, unsliced
3 tablespoons chopped sweet or dill pickle
1/4 cup chopped onion
1/4 cup salad dressing
2 teaspoons prepared mustard
3/4 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon Tabasco sauce
Salt to taste
Mix ingredients well, then chill. Remove from refrigerator 1/2 hour before serving. Makes about 1 cup.
****
The title on the index card is "Dunks for Dips" -- I assume that the liver sausage was cooked somewhere in the process!
10.28.2007
Cheese Straws
Crispy, crunchy, with a bit of ginger, they're a nibbler's delight--
1 cup sifted enriched flour
1/2 teaspoon salt
/2 teaspoon monosodium glutamate
1/2 teaspoon ginger
* * * * * *
1/3 cup shortening
1 cup (1/4 pound) shredded sharp process American cheese
1/4 cup sesame seed, toasted
1/2 teaspoon Worcestershire sauce
2 to 2 1/2 tablespoons cold water
Sift together dry ingredients; cut in shortening with pastry-blender or blending fork till pieces are the size of small peas. Stir in cheese and sesame seed. Add Worcestershire to 1 tablespoon of the water and sprinkle over mixture, tossing with fork. Add remaining water by tablespoon, tossing until all of the flour mixture is moistened. Gather up with fingers; form into ball. On lightly floured surface roll 1/8 inch thick into 12 inch square. Cut with pastry wheel or knife in 6 -inch strips, 1/2 to 3/4 inch wide. Place on ungreased baking sheet and twist each strip twice. Bake in hot oven (400 degrees) about 10 to 12 minutes or until lightly browned and crisp. Makes about 3 to 3 1/2 dozen.
1 cup sifted enriched flour
1/2 teaspoon salt
/2 teaspoon monosodium glutamate
1/2 teaspoon ginger
* * * * * *
1/3 cup shortening
1 cup (1/4 pound) shredded sharp process American cheese
1/4 cup sesame seed, toasted
1/2 teaspoon Worcestershire sauce
2 to 2 1/2 tablespoons cold water
Sift together dry ingredients; cut in shortening with pastry-blender or blending fork till pieces are the size of small peas. Stir in cheese and sesame seed. Add Worcestershire to 1 tablespoon of the water and sprinkle over mixture, tossing with fork. Add remaining water by tablespoon, tossing until all of the flour mixture is moistened. Gather up with fingers; form into ball. On lightly floured surface roll 1/8 inch thick into 12 inch square. Cut with pastry wheel or knife in 6 -inch strips, 1/2 to 3/4 inch wide. Place on ungreased baking sheet and twist each strip twice. Bake in hot oven (400 degrees) about 10 to 12 minutes or until lightly browned and crisp. Makes about 3 to 3 1/2 dozen.
Savory cheese hors d'oeuvres
Pass a plate of these colorful cheese titbits (actual spelling!) at your next party and see how fast they disappear!
Soften 1 eight-ounce package cream cheese and add 2 teaspoons grated onion, 1/8 teaspoon pepper, and a dash of salt. Shape into 24 even-size balls and roll in 4 tablespoons finely shredded dried beef (use your kitchen scissors to snip beef quickly). Stick a wooden pick in each and chill until serving time.
Soften 1 eight-ounce package cream cheese and add 2 teaspoons grated onion, 1/8 teaspoon pepper, and a dash of salt. Shape into 24 even-size balls and roll in 4 tablespoons finely shredded dried beef (use your kitchen scissors to snip beef quickly). Stick a wooden pick in each and chill until serving time.
Snappy Cheese Dip
4 3-ounce packages cream cheese
1/4 pound Blue cheese
1 tablespoon grated onion
1 tablespoon Worcestershire Sauce
Mash cream cheese with a fork. Add crumbled Blue cheese, stirring. Add onion and Worcestershire sauce. Mix well. Or whip all, using your electric mixer. Pile lightly in dish. Sprinkle with chopped parsley. Serve with assorted crackers, corn chips, and potato chips. Makes 1 1/2 cups.
1/4 pound Blue cheese
1 tablespoon grated onion
1 tablespoon Worcestershire Sauce
Mash cream cheese with a fork. Add crumbled Blue cheese, stirring. Add onion and Worcestershire sauce. Mix well. Or whip all, using your electric mixer. Pile lightly in dish. Sprinkle with chopped parsley. Serve with assorted crackers, corn chips, and potato chips. Makes 1 1/2 cups.
Pickled Shrimp
Tops for appetizers! Fix ahead --
2 1/2 pounds fresh or frozen shrimp
1/2 cup celery tops
1/4 cup mixed pickling spices
3 1/2 teaspoons salt
* * *
2 cups sliced onion
7 or 8 bay leaves
Cover shrimp with boiling water; add celery, spices, and salt. Cover and simmer for 5 minutes. Drain; cool with cold water. Peel shell from the shrimp and devein under cold water. Alternate the cleaned shrimp and onion in shallow dish. Add bay leaves. Marinate at least 24 hours in Pickling Marinade: Combine 1 1/4 cups salad oil, 3/4 cup white vinegar, 3 tablespoons capers and juice, 2 1/2 teaspoons celery seed, 1 1/2 teaspoons salt, and dash Tabasco sauce. Mix well. Pour over shrimp. Cover; chill. Pickled shrimp will keep at least a week in the refrigerator.
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There is a handwritten note: "For smorgasbord"
2 1/2 pounds fresh or frozen shrimp
1/2 cup celery tops
1/4 cup mixed pickling spices
3 1/2 teaspoons salt
* * *
2 cups sliced onion
7 or 8 bay leaves
Cover shrimp with boiling water; add celery, spices, and salt. Cover and simmer for 5 minutes. Drain; cool with cold water. Peel shell from the shrimp and devein under cold water. Alternate the cleaned shrimp and onion in shallow dish. Add bay leaves. Marinate at least 24 hours in Pickling Marinade: Combine 1 1/4 cups salad oil, 3/4 cup white vinegar, 3 tablespoons capers and juice, 2 1/2 teaspoons celery seed, 1 1/2 teaspoons salt, and dash Tabasco sauce. Mix well. Pour over shrimp. Cover; chill. Pickled shrimp will keep at least a week in the refrigerator.
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There is a handwritten note: "For smorgasbord"
Tomato Sherbet Cocktail
Preparation time: 10 min.
Cooking time: 6 min.
Freezing time: 1-11/2 hrs.
1 tbs. gelatin
1/4 cup cold water
1 cup sugar
1 cup water
Juice of 3 lemons
Juice of 1 orange
1 8-oz. can Spanish style tomato sauce
3 egg whites, stiffly beaten
Soften gelatin in 1/4 cup water. Combine sugar and 1 cup water in sauce pan and boil until light syrup is formed, about 5 min. Add fruit juices, sauce, and gelatin to syrup. Remove from heat; stir until gelatin is dissolved. Pour into freezer tray and freeze until "mushy". Whip sherbet until light and airy, then fold in egg whites. Return to freezer until serving time.
Serves: 4-6 310 cal. per serving Source of Vitamins A, C
Originated in The American Home Kitchens
Cooking time: 6 min.
Freezing time: 1-11/2 hrs.
1 tbs. gelatin
1/4 cup cold water
1 cup sugar
1 cup water
Juice of 3 lemons
Juice of 1 orange
1 8-oz. can Spanish style tomato sauce
3 egg whites, stiffly beaten
Soften gelatin in 1/4 cup water. Combine sugar and 1 cup water in sauce pan and boil until light syrup is formed, about 5 min. Add fruit juices, sauce, and gelatin to syrup. Remove from heat; stir until gelatin is dissolved. Pour into freezer tray and freeze until "mushy". Whip sherbet until light and airy, then fold in egg whites. Return to freezer until serving time.
Serves: 4-6 310 cal. per serving Source of Vitamins A, C
Originated in The American Home Kitchens
Potato Chip Dip
Comment on recipe: When accompanied with a fluffy cheese dip, potato chips become extra special picnic fare. For a milder dip the Roquefort cheese may be omitted. The mixture is good on crackers, too.
Potato Chip Dip
1 package (12 oz.) cottage cheese
1 package (3 oz.) cream cheese
2 tablespoons Roquefort cheese
2 tablespoons finely cut chives
1/2 teaspoon horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup cream
Combine all ingredients except cream in a bowl. Add cream, a tablespoon at a time. Beat with a rotary beater or mixer until mixture is smooth. Pile in a flat bowl. Every person dips his potato chips.
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I love the directions of how every person dips his potato chips - this lets everyone know that it would be inappropriate to spoon it on your plate!
Potato Chip Dip
1 package (12 oz.) cottage cheese
1 package (3 oz.) cream cheese
2 tablespoons Roquefort cheese
2 tablespoons finely cut chives
1/2 teaspoon horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup cream
Combine all ingredients except cream in a bowl. Add cream, a tablespoon at a time. Beat with a rotary beater or mixer until mixture is smooth. Pile in a flat bowl. Every person dips his potato chips.
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I love the directions of how every person dips his potato chips - this lets everyone know that it would be inappropriate to spoon it on your plate!
Swedish Meatballs
Soak 1/3 cup bread crumbs in 1 cup water and cream; add 3/4 pound ground beef, 1/4 pound ground pork, 1 tablespoon minced onion which has been lightly browned in butter. 1 teaspoon salt, a dash of white pepper and a pinch of sugar. Shape into small portions, fry in butter until evenly brown.
Make sauce by browning, then adding about a half cup of water, salt, pepper and a bay leaf. Put meatballs back into the sauce and let simmer in a chafing dish until ready to serve.
Make sauce by browning, then adding about a half cup of water, salt, pepper and a bay leaf. Put meatballs back into the sauce and let simmer in a chafing dish until ready to serve.
Crab-meat Rolls
Inside the crisp bacon wrap of these appetizers is a delicious seafood filling-
1/2 cup tomato juice
1 well-beaten egg
1 cup dry medium bread crumbs
Dash salt
Dash pepper
1 teaspoon chopped parsley
1 61/2-ounce can crab meat, flaked
***
12 slices bacon, cut in half
Mix tomato juice and egg. Add crumbs, seasonings, parsley, and crab meat. Mix thoroughly; roll into finger lengths. Wrap each roll with 1/2 slice bacon and fasten with toothpick. Broil 3 inches from heat about 7 minutes, turning frequently to brown evenly. Makes 2 dozen.
1/2 cup tomato juice
1 well-beaten egg
1 cup dry medium bread crumbs
Dash salt
Dash pepper
1 teaspoon chopped parsley
1 61/2-ounce can crab meat, flaked
***
12 slices bacon, cut in half
Mix tomato juice and egg. Add crumbs, seasonings, parsley, and crab meat. Mix thoroughly; roll into finger lengths. Wrap each roll with 1/2 slice bacon and fasten with toothpick. Broil 3 inches from heat about 7 minutes, turning frequently to brown evenly. Makes 2 dozen.
Chili Hot Sauce
3/4 cup chili sauce
1/4 cup lemon juice, fresh, frozen or canned
1 to 2 tablespoons horse-radish
1 teaspoon minced onion
2 teaspoons Worcestershire sauce
4 drops Tabasco sauce
Dash salt
Combine the ingredients and chill thoroughly. Serve the sauce with cooked shrimp or seafood cocktails. Makes 1 cup
1/4 cup lemon juice, fresh, frozen or canned
1 to 2 tablespoons horse-radish
1 teaspoon minced onion
2 teaspoons Worcestershire sauce
4 drops Tabasco sauce
Dash salt
Combine the ingredients and chill thoroughly. Serve the sauce with cooked shrimp or seafood cocktails. Makes 1 cup
Cheese Dip
Press 4 tablespoons cottage cheese or pot cheese (not creamed cottage cheese) through a sieve and add 3/4 cup yoghurt, 1/3 cup finely chopped green pepper, 1/3 cup finely chopped celery, 3 tablespoons finely chopped onion, 1 tablespoon Worcestershire sauce and 3/4 teaspoon salt. Put in a bowl and sprinkle with paprika. Total calories per person: 26.
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There is a handwritten note stating: dip w/melba toast points.
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There is a handwritten note stating: dip w/melba toast points.
Cheese-Ball Hors D'oeuvre
Into a mixing bowl put two 8-ounce packages soft Cheddar cheese, two 8-ounce packages American cheese, 2 small (3-ounce) packages cream cheese. Work this until smooth, with no lumps. Add 2 tablespoons Worcestershire sauces, 1 teaspoon hot pepper sauce, 1 large clove garlic, crushed. Place in refigerator until firm enough to make a large ball. After forming the ball, roll it in a mixture of half chili powder and half paprika, about 1 teaspoon of each. Completely cover ball with this mixture, then wrap in wax paper and store in refrigerator. When ready to use, serve on a large platter and surround with crackers.
Festive Fruit Cup (Thanksgiving)
Combine 2 sectioned oranges; 1 sectioned grapefruit; 1 red-skinned apple, quartered, cored, and cut in thin wedges; 1 can frozen pineapple chunks; and 3/4 cup seeded halved red grapes in large bowl. Stir in 2 teaspoons bottled sweetened lime juice; chill; spoon in 8 sherbet glasses.
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I love the way this recipe gives direction in what to put your fruit in! Clasic!
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I love the way this recipe gives direction in what to put your fruit in! Clasic!
Lobster Cocktail
2/3 c cold cooked cubed lobster
1 T ketchup
1 1/2 t lemon juice
Dash worcestershire sauce
Few drops tobasco sauce
1 t snipped parsley
1 t minced chives
Pinch salt
2 T mayonnaise
1 1/2 t brandy
Dash paprika
Chopped parsley
Mix all ingredients except paprika and parsley. chill. Serve cold in cocktail glasses garnised with paprika and parsley. Yield: 2 servings. Note; 1 lb lobster in shell yields about 2/3 c diced meat.
1 T ketchup
1 1/2 t lemon juice
Dash worcestershire sauce
Few drops tobasco sauce
1 t snipped parsley
1 t minced chives
Pinch salt
2 T mayonnaise
1 1/2 t brandy
Dash paprika
Chopped parsley
Mix all ingredients except paprika and parsley. chill. Serve cold in cocktail glasses garnised with paprika and parsley. Yield: 2 servings. Note; 1 lb lobster in shell yields about 2/3 c diced meat.
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