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.

Chocolate angel food cake

(this sounds soooo good!)

1 1/8 cups egg whites (8 - 9)

1 1/2 cups sugar, sifted

3/4 cup cake flour, sifted

1/4 cup cocoa sifted

1/4 tsp. salt

1 tsp. cream of tartar

1/2 tsp. almond flavoring

1 tsp. vanilla

* Sift together 6 times, 3/4 cup sugar, cocoa, and flour; divide into 4 parts. Set aside. Beat egg whites until foamy, add salt and cream of tartar. Continue beating and gradually add remaining sugar. Beat until egg mixture will stand in firm peaks, but not stiff and dry. Gently and quickly fold in 1/4 of flour mixture at a time, adding the flavoring with the last 1/4. Pour into ungreased 10" tube cake pan; run spatula through to cut air bubbles. Bake in preheated 325F oven for 1 hour, 10 minutes or until cake springs back with light touch. Cool for 1 hour inverted.

Bitter Chocolate Frosting

*Melt 6 squares of unsweetened chocolate with 6 tbs. butter over warm water. Beat until of right consistency to spread on cake.

Serves: 8-10 390 cal. per serving Source of Vitamins A, B

Hot Milk Sponge Cake (Spring Form Pan)

This is one of the handwritten recipes!

Measure 1 cup sifted flour. Add 1 teaspoon baking powder and sift together three times. Beat 3 eggs until very thick and light and nearly white. Add 1 cup sugar gradually, beating constantly. Add 2 teaspoon lemon juice. Fold in flour, alternately w/6 Tablespoons hot milk, mixing quickly until batter is smooth. Bake at once 350 F 45 minutes. Remove from oven and invert pan 1 hour or until cold.

Tamale Pie, Garden-Vegetable Salad, Melba Shortcake

Tamale Pie.

Heat to boiling 2 cups water. Mix 1 cup corn meal with 1 teaspoon salt and 1 cup cold water. Pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Cover; continue cooking over low heat 10 minutes. Melt 1 tablespoon shortening or salad oil in a skillet. Add 1/3 cup chopped green pepper and 1/2 pound ground beef. Cook 2 minutes, stirring until meat browns. Blend in 1 tablespoon flour. Add 1/2 cup chopped ripe olives, 2 cups canned stewed tomatoes, 1 tablespoon chili powder, 1/2 teaspoon salt and 1/2 teaspoon garlic salt. Line bottom and sides of greased 1 1/2- quart casserole with cooked corn meal. Fill with meat-and-tomato mixture. Sprinkle top with 1/2 cup cubed sharp cheese. Bake in a moderate oven, 350F. for 30 minutes. Four servings.

Melba Shortcake.

Prepare one recipe of biscuit dough using a packaged biscuit mix, according to direction. Roll out 1/2" thick on floured board or pastry cloth and cut with a 2 1/2" floured cutter. Bake on greased baking sheet in a hot oven, 450 F. about 10-15 minutes. Split and butter while hot. Put together with sugared, sliced fresh peaches and top with more peaches, some fresh or frozen raspberries, and whipped cream.

Sunday Night Supreme

Here is the perfect Sunday night repast and with a little taste twist that will have them coming back for more and more and more. In fact you'd better double the recipe. It's one of the best reasons for staying home Sunday night, or for that matter any night.

1 tablespoon butter

2 tablespoon minced onion

1/4 cup white wine

1 tablespoon flour

1/2 cup light cream

8 ounces Swiss cheese, shredded

1/4 cup Parmesan cheese

Salt

Freshly ground pepper

Cayenne

1 package of potato pancake mix

Melt butter, add onion, and brown lightly. Now add wine and stir in flour. When well blended, add cream and whip with a wire whisk. Transfer to top part of double boiler; add cheeses and cook over boiling water, stirring constantly, until they've melted. Add salt, pepper and cayenne, to taste. Prepare potato pancakes according to directions on the package. Serve cheese mixture on pancakes. Makes 6 servings.

Spice Blend

This is a great Spice Blend made for seasoning seafood and poultry. Rub your chicken or seafood liberally with good quality olive oil then coat generously with Spice Blend and let marinate for 30 minutes to 2 hours. Then bake, broil or grill!

(Personal note - I keep this mix in a small jar and also use it for pork)

Mix:

Black Pepper, Red Pepper, Fennel, Coriander, Sea Salt, Bay Leaf, Oregano and Thyme.

Noodles Neapolitan

Bake at 350F for 30 minutes. Makes 4 servings

1 large onion, chopped (1 cup)

2 cloves of garlic, minced

2 tablespoons salad oil or olive oil

2 cans (about 1 pound each) tomatoes

1 can tomato paste

1 1/2 teaspoons salt

1/4 teaspoon basil

1/8 teaspoon oregano

1 package (8 ounces) wide noodles

1 package (8 ounces) Muenster - or brick-cheese slices

1. Saute onion and garlic in hot oil in large saucepan over low heat, 10 to 15 minutes, or until tender.

2. Add tomatoes, tomato paste, salt, basil, and oregano; stir to blend; bring to boiling; reduce heat; cover; simmer 1 1/2 hours, or until mixture is about as thick as chili sauce.

3. Cook noodles in large amount of boiling salted water until tender; drain well in strainer or colander.

4. Arrange alternate layers of noodles, tomato sauce, and cheese slices in greased 2-quart baking dish.

5. Bake in moderate oven (350F) 30 minutes, or until sauce bubbles around edges and cheese melts.

Turkey parisien

Leftover turkey

Leftover vegetables

1 tbs. melted butter

3 tbs. grated Parmesan cheese

1/2 cup sherry

2 egg yolks

1 cup cream sauce, medium thick

Salt and pepper

Cover the bottom of a shallow oblong baking dish with leftover vegetables. Sprinkle with butter, 1 tbs cheese, and 2 tbs sherry. Arrange large pieces or slices of turkey on vegetables, sprinkle with 1 tbs cheese, and 2 tbs sherry. Beat egg yolks into cream sauce, season, and pour over turkey. Sprinkle with remaining cheese and sherry. Allow 1/2 cup vegetables and 1/2 cup turkey per person. Bake at 350F about 12 minutes or until brown.

Potato Mushroom Scallop

Dress up an old favorite - scalloped potatoes - with mushroom soup.

1 can cream of mushroom soup

1/2 cup milk

1/8 teaspoon pepper

1/2 teaspoon dry mustard

6 potatoes, medium size

Salt and pepper

Dilute mushroom soup with milk; add pepper and dry mustard. Heat. In the meantime, pare and thinly slice potatoes. Arrange in layers in a casserole, pouring hot soup mixture between layers. Season with salt and pepper to taste. Cover and bake at 400F for 50 minutes. Uncover and bake until potatoes are browned. Makes 6 servings. - Mrs. Florence Kerner, Jasper county, Illinois.

Beef Dumplings

Bake at 375F for 20 minutes. Makes 4 servings

1 pound ground beef

1/2 cup catsup

2 tablespoons sweet pickle relish

1 teaspoon dry mustard

1 teaspoon salt

Dash of pepper

1 tablespoon fat

1 package pie crust mix

1 can (about 8 ounces) spaghetti sauce without meat

1. Combine beef, catsup, pickle relish, mustard, salt and pepper in medium-size bowl; blend lightly with fork; lightly form into 8 large balls.

2. Heat fat in large frying pan; brown meat balls on all sides; remove from pan; save for Step 5.

3. Prepare pastry according to directions on package of pie crust mix.

4. Roll out half the pastry on lightly floured pastry cloth or board to a rectangle, 20x10 ; cut lengthwise in half, crosswise in quarters to make 8 five-inch squares.

5. Please a meat ball on each pastry square.

6. Moisten edges of pastry squares; join corners on top; pinch side edges together to seal in meat ball ; place in shallow baking pan.

7. Bake in moderate oven (375F) 20 minutes, or until pastry is lightly browned.

8. Serve dumplings hot with heated spaghetti sauce.

Seven Seas Casserole (Minute Rice Recipe)

Add Minute Rice right from the box - it's already cooked

1 can condensed cream of mushroom (or celery) soup

1 1/4 cups water or milk

1/4 teaspoon salt

1 1/3 cups (or 5-ounce package) Minute Rice

1 can (or 1/2 lb) sea food * (Saute fresh or frozen sea food in butter about 3 minutes)

1 box frozen peas, thawed

Cheese slices

Mix soup, water and salt in a saucepan. Bring to a boil over medium heat; stir occasionally. Pour about half into a greased 1 1/2-quart casserole. Then, in layers, add Minute Rice (right from box), sea food, and peas. Add remaining soup, top with cheese, sprinkle with paprika. Cover. Bake in moderate oven (375F) 20 minutes. This Minute Rice masterpiece serves 4. ( Note: For extra flavor, add 1/4 cup finely chopped onion and 1 teaspoon lemon juice to soup mixture.)

Remember, for "easy days" any day, there's nothing like Minute Rice - it's perfect rice without cooking.

(This is apparently a Minute Rice recipe)

Cheese, Corn and Beef Casserole

Cheese and corn certainly go together as this recipe proves.

3/4 pound hamburger

Salt

Freshly ground pepper

Pinch each of sage, marjoram and thyme

Fat for frying

Soft bread crumbs

2 cups (#2 Can) cream style corn

1/2 cup milk

2 eggs well beaten

1 1/2 cups grated sharp cheddar cheese

Bacon

Prepare 10 or 12 bite-size meat balls with hamburger and seasonings, and brown in fat. Line bottom of shallow casserole with light layer of soft bread crumbs (1/2 cup).

Add layer of meat balls. Mix the other ingredients, except cheese and bacon and pour over balls. Cover top with grated cheese. Sprinkle extra bread crumbs and bake, 25 minutes, in a moderate oven, 350F. Add crisp crumbled bacon at the very last minute. Makes 6 servings.

Gourmet's Delight

There is no other name appropriate for this dish which is truly one of the greatest taste delights I have ever encountered.

2 dozen oysters, shelled

Milk

1 egg yolk

1 tablespoon cornstarch

1/2 cup butter

1/2 teaspoon Kitchen Bouquet

Dash of Tabasco

8-ounce package noodles

1 clove garlic

2 cups grated cheddar cheese

Freshly ground black pepper

In skillet heat oysters, 5 minutes. Drain, and to liquid add enough milk to make 2 cups. Heat. Cream egg yolk, cornstarch and butter which has been creamed together with Kitchen Bouquet and Tabasco. Add to milk and oyster liquid and cook slowly until slightly thickened. Cook noodles until very tender in salted water with garlic clove; drain. In a large shallow casserole, place a layer of 1/3 noodles. Divide oysters in 3 parts. Cover noodles with 1/3 of oysters, 1/4 grated cheese. Sprinkle with freshly ground black pepper; add 1/3 of sauce. Now repeat this procedure twice. Sprinkle with remaining cheese. Bake 20 minutes and not a minute longer in a moderate oven, 350F. Brown slightly under broiler if you desire. Makes about 4 servings.

Spiced York Pot Roast

5 pounds rump or top round

Salt and pepper

1 thin-sliced onion

1 thin-sliced carrot

Small piece scraped horse-radish root

Few celery tops tied with sprig of thyme

1 teaspoon whole peppers

3 bay leaves

Vinegar and water

*Rub meat well with salt and pepper and put in large crock or earthen dish. Add onion, carrot, horseradish root, celery tops and thyme, peppers and bay leaves. Use vinegar diluted with an equal amount of water and pour over the meat. Let stand in cold place for 24 hours. Take out meat, put in roasting pan, and sear it well on all sides in a hot oven (about 400 degrees). When well browned, add a little of the strained spiced vinegar water. Cover pan tightly and bake in oven heated to 350 or 375 degrees until the meat is tender. This will probably take three to four hours. It may take longer. From time to time, add more of the spiced vinegar water.

* When meat is ready to serve, make gravy by thickening the liquid in roasting pan. Or, if you prefer a richer sauce, cook down the spiced vinegar water and beef broth liquid until it has been reduced one-half in volume, then slowly add one cup sour cream into which one egg has been beaten. Cook at low heat, stirring constantly. Taste for seasoning.

"A favorite recipe at Water Gate Inn"

Salad Sandwich Bars

You can make these four-decker sandwiches ahead, frost with cream cheese later-

Egg - Salad Filling: Combine 4 chopped hard-cooked eggs, 3 tablespoons mayonnaise, 2 teaspoons prepared mustard, 1 teaspoon grated onion, 1/2 teaspoon salt, and dash pepper.

Ham Filling: Combine 1 cup ground cooked ham, 1 tablespoons minced pimiento, 2 tablespoons mayonnaise.

Chicken-salad Filling: Combine one 5-ounce can (1/2 cup) boned chicken, 1/4 cup chopped celery, 1/4 cup mayonnaise, 2 tablespoons pickle relish.

To fix sandwiches: For 8 servings you'll need 16 slices sandwich bread. Trim crusts and butter one side of slices. Spread 4 slices, butter side up, with Egg-salad Filling. Cover each with second slice; spread with Ham Filling; cover with third slice; spread with Chicken-salad Filling. Top with fourth slice, butter-side down. Wrap sandwiches in aluminum foil; chill several hours or overnight. Before serving, cut sandwiches in half. Stir two 8-ounce packages cream cheese to soften; blend in 6 tablespoons milk; beat smooth; spread generously over tops and slices of bars. Garnish with "flower"; ripe-olive petals, green-pepper-strip stems and leaves.