FoodNet

Cook book (Relief Society, Houston, 1963)

1963

Page 42 · 4 recipe records on this page

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1 can water - . - 1 envelope of dry Lipton's onion soup✪ Chicken Supreme Put ma rgarine in dabs in the bottom of an 8 x 12 x 3" baking dish — Sprinkle rice evenly over bottom of dish-- Remo/ e skin from chicken pieces--Place pieces evenly in baking dish over rice--Season to taste with salt--Spread soup mixture over chicken--Sprinkle dry onion soup evenly over the top--Cover and bake at 350° for 1 hr . --Uncover and bake at 350° for another hour. 137 CHICKEN SUPREME Caroline Nicol 2 to 3 lbs . chicken, cut for frying Salt and flour 5 Tbsp. cooking oil 3 Tbspo flour 2 onions, chopped 1 #2 can tomatoes 1 clove garlic Salt, pepper and thyme 1 can sliced mushrooms Cooked rice Fry salted and floured chicken pieces in cooking oil in large skillet over flame until browned- - Remove chicken- brown 3 Tbsp. flour in the o'il-- Add onions and brown slightly over low flame-- Add tomatoes, garlic and season to taste--Cook about 5 minutes, stirring occasionally — Return chicken to skillet and add water to cover-- Simmer over low flame until tender — Add mushrooms Heat — Serve over rice. Brown 1 1/2 to 1 3/4 lbs. chicken breasts in 2-3 Tbsp. butter, sprinkling lightly with garlic salt — When chicken is browned, add 1/4 cup sliced green onions--Cover, cook gently till tender--Remove-- Keep warm — Pour off and save the liquid from one No. 303 can green peas--Stir 1/3 cup of this liquid into pan drippings, cook and thicken with 1 Tbsp. cornstarch mixed with 1 Tbsp. water — Blend in 1/2 cup dairy sour cream, 1 Tbsp. tomato paste--Add peas — Salt and pepper if needed--Heat and serve with chicken over rice. 138 MEAT LOAF Pat Sirrine 1 1/2 lb, ground meat 1/2 cup cracker crumbs 1 chopped onion 1 Tbsp. horseradish 1 Tbsp. catsup 1 tsp . sugar 1 egg 1 cup scalded milk Mix well--Bake 1 hr, at 350°. DUTCH MEAT LOAF Rosemary E, Helmer 1 1/2-2 lb, ground beef 1 large or 2 small eggs 2/3 cup chopped onion (less if preferred) 1/3 cup chopped green pepper 11/4 cup crumbs (bread or cracker) 11/4 tsp. salt (to taste) 1/4 t s p © pepper 1/3 can (15 oz,) Chef Boyardee Spaghetti Sauce with mushrooms✪ Dutch Meat Loaf Mix well and form 1 lg. or 2 sm. loaves--Place in pan, preferable a dutch oven or a chicken fryer skillet. 139 SPARERIBS AND SAUERKRAUT Ardis Schloer (German recipe) 1-2 lbs* spareribs (cut in pieces) 1 #2 1/2 size can of sauerkraut (nearly one quart)✪ Spareribs and Sauerkraut Brown pieces of meat on both sides in a little cooking oil in large skillet--Alternate layers of meat and sauerkraut--Simmer for 1 1/2 hrs . or until meat is tender--May need to add a little water if cooks dry, (We love this served with boiled potatoes topped with butter, applesauce and green peas,) MEAT ROLLS Connie Berrett 1 lb. ground beef 1 can veg. soup condensed 3/4 tsp. salt 2 tsp. baking powder 1 tsp. salt 6 Tbsp. shortening 2 cups flour✪ Meat Rolls Mix ground beef, soup, and salts thoroughly, add milk to make a stiff dough out of remaining ingredients--Roll out on a floured board about 1/2" thick and spread with meat mixture — Roll up as a jellyroll and slice about 1 1/2" thick — Bake 45 min. at 350°« 140 BARBEQUE SAUCE Rosemary E. Helmer For Dutch Meat Loaf: 2/3 can Chef Boyardee Sauce 1 can water 2 Tbsp. prepared mustard 2 Tbsp, vinegar 2 Tbsp. dark Karo syrup or brown sugar