Chef
Best-ever sandwich,Easy to make;Better than candy,Better than cake.
Best-ever sandwich,
Easy to make;
Better than candy,
Better than cake.
Cut crust off of bread. Cut each loaf into 5 parts lengthwise. On piece of white bread spread chicken salad mixture. Top with brown slice, spread with pimiento and Wisconsin mixture. Top with white slice, spread with deviled ham mixed mayonnaise. Top with brown slice, spread with cucumbers chopped and added to 2 packages cream cheese and mayonnaise and 1 tablespoon grated onion. Top with white. Ice loaf with cream cheese mixed with mayonnaise. Do not serve until 2 hours after making.
Mash avocado, as you would a potato, add lemon juice to avoid discoloration of avocado. Add minced onion, tomato, pickles, mashed garlic button or garlic salt and minced pecan meats. Mix well and spread on lightly buttered bread, white or brown.
Put salted peanuts, pimiento, eggs and cheddar cheese through a food grinder and then add the mayonnaise.
Put the first three ingredients through food chopper, using coarse blade. Add sugar and nut meats, mix well and chill.
Mix ingredients and cook for 39 minutes. This relish can be put up in glass jars and stored.
Beat the egg with the salt, sugar, mustard and vinegar, and add the oil slowly, drop by drop until half has been used. Add the paprika or the pepper and add the rest of the oil.
Cornucopia
Sauté onion in 2 tablespoons of butter and mix with drained peas. Break tuna with fork. Combine butter, flour, salt, Worcestershire sauce, pepper and milk into a cream sauce and add 1 cup grated cheese. Cook over low gas flame until cheese is melted and sauce is smooth. Alternate peas, noodles and tuna in greased casserole and cover with sauce. Top with remaining ½ cup cheese and sprinkle paprika on top. Bake 25 to 30 minutes in 350 degrees preheated oven. Serves 6 to 8.
Fry onion and garlic in oil until golden brown, add tomato sauce, one can of water, salt and pepper; let cook until thick. Slice eggplant in ½-inch thick slices. Fry until done, place layer of eggplant in pyrex dish. Cover with sauce and sprinkle with grated parmesan cheese, repeat until all is used.
Dice sausage and onion and brown in shortening. Add cooked squash. Cook over low heat until liquid from squash is almost gone.
Sauté in ½ cup margarine:
Combine with:
Spread on 1½ pounds beef round steak. (First, bone steak and pound flour into both sides; brush off excess flour.) Roll up and tie securely. Brown on all sides in a little hot fat in large heavy utensil. Add ½ cup hot water. Cover; cook 1½ hours in 350 degrees oven. Uncover; and cook ½ hour longer. Add thickening to juices in utensil for gravy.
Cut above ingredients into small pieces. Cook slowly in butter until tender. Have ready cracker crumbs. Then pour oysters, juice and crumbs into the above, use enough cracker crumbs to take up juice of oysters. Cook slowly until oysters curl. Add Lea & Perrins sauce, salt and pepper. Fill (4) large size baking shells. Spread cracker crumbs and melted butter on top. Bake 15 or 20 minutes. Serve while hot.
Make a smooth white sauce with about ½ stick of butter, 3 tablespoons flour and 1½ cups of milk and salt to taste. Add ½ cup of catsup, 2 teaspoons minced parsley, ¾ cup finely chopped celery, teaspoon Worcestershire sauce, then lots of shrimp that have been boiled.
Put in individual baking cups on a flat pan because little cups are hard to handle in an oven. Bake at 350 degrees for 20 to 25 minutes. Before the last few minutes of baking, sprinkle with finely ground bread crumbs and a dab of butter on top—let brown.
Chef
Have butcher cut six pork chops double thick and make a pocket for stuffing. In a skillet sauté onions, bell peppers, celery, bean sprouts, pimiento and mushrooms in two tablespoons butter or margarine until onions become transparent but not brown. Move ingredients to side of skillet and in center place the cooked white rice and make a volcano to the bottom of skillet. In volcano add one tablespoon butter or margarine and when melted place whole raw egg and when egg has set add 2 tablespoons soy sauce, the paprika, and gently stir until all ingredients are well mixed and egg is done and distributed throughout. Add salt and pepper to taste. Stuff pork chops with mixture, place in a shallow baking pan and bake in moderate oven until chops are done and well browned. Remove chops from pan and pour off all grease. To the remaining brown drippings add 1 tablespoon flour dissolved in 1 cup chicken stock and 2 tablespoons soy sauce and stir until sauce thickens. On serving spoon sauce over chops. Serves 6.
Cut an Idaho potato about 5 inches long in half. With a spoon scrape out the center of both halves, enough to hold a wiener. Insert the wiener in the cavity, spread with margarine, a dash of salt and pepper and chili sauce. Butt the potato together, use 2 toothpicks to hold. Grease outside liberally with butter or margarine. Put into oven, bake until potato is well baked. With serving of cole slaw or similar salad, this will be a most appetizing meal.
Mix salt, pepper, onion, garlic and bell pepper. Drain tomatoes and mash them, saving juice. Add all this to meat and mix well. Take tomato juice and add tomato sauce, hot sauce, Worcestershire sauce together. Put this with water and pour over meat loaf. Put tomato catsup over top of meat loaf. Peel two medium size potatoes. Cut in quarters and put around meat loaf. Bake in 450 degrees oven for 1½ hours.
Figure at least 1 pound spareribs per person. Leave sides whole so they can be threaded on a spit later. Crush garlic with salt. Add chicken stock or consomme with marmalade, vinegar and ketchup. Marinate ribs at least 12 hours in garlic marinade, turning several times. Weave the whole strips on spit and cook slowly over low coals for 1 to 1½ hours or until shiny brown and fork tender. Baste with the marinade during the cooking. Or if preferred, bake ribs in slow oven (300 degrees F.) for 2 hours. Baste often.
Prepare one recipe for biscuit dough. Roll out thin, cut in three pieces. Spread one piece with apple jelly and peanut butter. Spread one piece with stewed apples and grated cheese. Spread one piece with fig preserves. Roll each piece into a slender roll. Slice into 1-inch thickness. Place on greased pan, bake 12 minutes in moderate oven.
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