Browse Items (30 total)
Sort by:
-
Coffee
from the recipe file of Betty J. Reynolds
?? Coffee
1 1/2 C. Cremora
1 1/4 C. sugar
1 C. instant coffee
1 tsp. cinnamon
2 tsp Cup
Back: blank
---
# ? ? Coffee
*From the recipe file of Betty J. Reynolds*
## Ingredients
- 1 1/2 cups Cremora
- 1 1/4 cups sugar
- 1 cup instant coffee
- 1 tsp cinnamon
## Instructions
1. Use 2 tsp per cup of hot water. -
Heat Warmer
HEAT WARMER
1/3 Vodka
1/3 Ginger Wine
1/3 Orange Squash (Not Orange Juice - more like
orange pop)
or
Green ginger wine and Rum mixed.
Back: blank
---
# Heat Warmer
## Ingredients
- 1/3 Vodka
- 1/3 Ginger Wine
- 1/3 Orange Squash (Not Orange Juice - more like orange pop)
## Instructions
1. Combine equal parts vodka, ginger wine, and orange squash and mix together.
## Alternative Version
- Green ginger wine and rum mixed. -
Mustard Sauce
MUSTARD SAUCE
1 ounce dry mustard (about 4
tablespoons), 2 teaspoons)
mixed with just enough water to
dissolve
1 ounce monosodium glutamate
(about 2 tablespoons, 2
teaspoons)
1 ounce sesame seeds (4½
tablespoons)
2¼ cups soy sauce
Mix dry mustard, water, MSG, sesame
seeds and soy sauce. Serve as a dipping
sauce with chicken and steak.
Back: blank
---
# Mustard Sauce
## Ingredients
- 1 oz dry mustard (about 4 Tbsp, 2 tsp), mixed with just enough water to dissolve
- 1 oz monosodium glutamate (about 2 Tbsp, 2 tsp)
- 1 oz sesame seeds (4 1/2 Tbsp)
- 2 1/4 cups soy sauce
## Instructions
1. Mix dry mustard, water, MSG, sesame seeds, and soy sauce.
2. Serve as a dipping sauce with chicken and steak. -
Double-Decker Salmon Sandwich
Double-Decker Salmon Sandwich
1 can (7-3/4 oz.) salmon 12 slices buttered bread
1/3 cup mayonnaise Lettuce
1/4 cup chopped celery 1 tomato, thinly sliced
2 tablespoons chopped Radishes and French fried
dill pickle onion rings
1 teaspoon prepared mustard
Drain and flake salmon. Combine with mayonnaise, celery, pickle and
mustard. Spread salmon mixture over four slices of bread. Top with lettuce
and another bread slice. Arrange tomato slices over bread and top with
lettuce and final bread slice. Cut in half to serve. Garnish with radishes and
French fried onion rings. Makes 4 sandwiches.
Variations:
Open Face Sandwiches: Spread salmon sandwich filling over four slices
of buttered bread. Top with tomato slices and grated Parmesan cheese.
Place under broiler and heat through.
French Fried Sandwiches: Spread 4 slices buttered bread with salmon
filling, omitting tomato and lettuce. Top with 4 buttered slices of bread.
Combine 2 beaten eggs with 3/4 cup milk and 1/2 teaspoon salt. Dip
sandwiches into egg mixture and saute in butter until golden brown on
both sides.
Back:
[Photo of Double-Decker Salmon Sandwich showing completed sandwich cut and plated with radishes, lettuce, and French fried onion rings]
---
# Double-Decker Salmon Sandwich
## Ingredients
- 1 can (7-3/4 oz.) salmon
- 1/3 cup mayonnaise
- 1/4 cup chopped celery
- 2 Tbsp chopped dill pickle
- 1 tsp prepared mustard
- 12 slices buttered bread
- Lettuce
- 1 tomato, thinly sliced
- Radishes and French fried onion rings
## Instructions
1. Drain and flake salmon.
2. Combine with mayonnaise, celery, pickle, and mustard.
3. Spread salmon mixture over four slices of bread.
4. Top with lettuce and another bread slice.
5. Arrange tomato slices over bread and top with lettuce and final bread slice.
6. Cut in half to serve.
7. Garnish with radishes and French fried onion rings.
Makes 4 sandwiches.
## Variations
### Open Face Sandwiches
1. Spread salmon sandwich filling over four slices of buttered bread.
2. Top with tomato slices and grated Parmesan cheese.
3. Place under broiler and heat through.
### French Fried Sandwiches
1. Spread 4 slices buttered bread with salmon filling, omitting tomato and lettuce.
2. Top with 4 buttered slices of bread.
3. Combine 2 beaten eggs with 3/4 cup milk and 1/2 tsp salt.
4. Dip sandwiches into egg mixture and saute in butter until golden brown on both sides. -
Broiled Mushrooms
BROILED MUSHROOMS SERVES: 4
1 lb. Fresh Mushrooms
½ Cup Margarine
Salt
Wash mushrooms and pat dry with paper towel. Remove stems (chops
and freeze for use in sauces, gravies and casseroles.
Melt margarine in small saucepan. Dip mushrooms in melted margarine
and place stem side up on broiler sheet. Pour remaining margarine in
stem cavities and sprinkle salt over all.
Broil 3 inches from heat for 5 minutes. Serve hot.
ALBERTSON'S HOME ECONOMIST
155
Back: blank
---
# Broiled Mushrooms
*From Albertson's Home Economist*
## Ingredients
- 1 lb fresh mushrooms
- 1/2 cup margarine
- Salt
## Instructions
1. Wash mushrooms and pat dry with paper towel. Remove stems (chop and freeze for use in sauces, gravies and casseroles).
2. Melt margarine in small saucepan. Dip mushrooms in melted margarine and place stem side up on broiler sheet.
3. Pour remaining margarine in stem cavities and sprinkle salt over all.
4. Broil 3 inches from heat for 5 minutes. Serve hot. -
Whiskey Sour
Whiskey Sour.
1 jigger Blended Whiskey.
Juice of ½ Lemon.
1 tspn. Powdered sugar
shake with cracked ice and strain into
small glass Garnished with fruit.
Back: blank
---
# Whiskey Sour
## Ingredients
- 1 jigger blended whiskey
- Juice of 1/2 lemon
- 1 tsp powdered sugar
## Instructions
1. Shake with cracked ice and strain into small glass.
2. Garnish with fruit.
## Editor's Notes
- Powdered sugar can have starch added. You can use regular sugar and shake a bit longer. -
Star Bacon and Chopped Steak Grill on Toasted Round Buns
STAR BACON and Chopped Steak Grill
ON TOASTED ROUND BUNS
MENU
STAR BACON
AND CHOPPED STEAK GRILL
on toasted round buns
DILL PICKLES
CLOVERBLOOM BUTTER
FRENCH FRIED ONIONS
GREEN SALAD BOWL
French Dressing
CHERRY PIE • COFFEE
★ MARIE GIFFORD
Armour Home Economist
1½ lbs. chopped beef (round or chuck) 8 round buns
½ lb. chopped pork shoulder Cloverbloom Butter
1 lb. Star Bacon
Have beef and pork ground together. Divide into
8 parts and shape into patties. Do not press meat
together, but shape it lightly to prevent packing.
Wrap each pattie with a slice of bacon secured with
a toothpick.
Set oven regulator at 450° F. and heat the broiler.
Place the steaks and buns which have been split
and buttered on the rack. Toast the buns to a golden
brown. Broil steaks 8-12 minutes, turning once. Add
seasoning when meat is turned. Serve each pattie on
a half of toasted bun with a thick slice of pickle on top.
Arrange on platter with extra slices of broiled bacon.
Serve the other halves of buns as extra bread.
Back:
ARMOUR'S FEBRUARY
"MEAL OF THE MONTH"
As thrifty as it is delicious
---
# Star Bacon and Chopped Steak Grill on Toasted Round Buns
*From Marie Gifford, Armour Home Economist*
## Ingredients
- 1 1/2 lbs. chopped beef (round or chuck)
- 1/2 lb. chopped pork shoulder
- 1 lb. Star Bacon
- 8 round buns
- Cloverbloom Butter
## Instructions
1. Have beef and pork ground together.
2. Divide into 8 parts and shape into patties. Do not press meat together, but shape it lightly to prevent packing.
3. Wrap each pattie with a slice of bacon secured with a toothpick.
4. Set oven regulator at 450°F and heat the broiler.
5. Split and butter the buns. Place the steaks and buns on the rack.
6. Toast the buns to a golden brown.
7. Broil steaks 8–12 minutes, turning once. Add seasoning when meat is turned.
8. Serve each pattie on a half of toasted bun with a thick slice of pickle on top.
9. Arrange on platter with extra slices of broiled bacon. Serve the other halves of buns as extra bread. -
Tea Time Sweet
tea time sweet.
Mash bananas with a fork. Mix with a little
melted butter and a few drops of lemon juice
and spread on freshly made spears of toast.
Now sprinkle with a mixture of cinnamon
and sugar (3 tblspn. of sugar to 1 tsp.)
Place under a moderate broiler flame
until the sugar melts. Serve hot.
Back: blank
---
# Tea Time Sweet
## Ingredients
- Bananas
- A little melted butter
- A few drops of lemon juice
- Freshly made squares of toast
- 3 Tbsp sugar
- 1 tsp cinnamon
## Instructions
1. Mash bananas with a fork.
2. Mix with a little melted butter and a few drops of lemon juice.
3. Spread on freshly made squares of toast.
4. Sprinkle with a mixture of cinnamon and sugar (3 Tbsp sugar to 1 tsp cinnamon).
5. Place under a moderate broiler flame until the sugar melts.
6. Serve hot.
## Editor's Notes
- Quantities intentionally unspecified; scale banana count to number of servings. Approximately 1 banana per 2 servings as a tea time accompaniment. -
Sunday Breakfast - Brunch
Sunday - Breakfast - Brunch
Tomato or orange juice - Kidney stew -
Bacon - Brain & egg - omeltt - little pigs.
hot Biscuits - Jelly - preserves
Cafe au lait.
Back: blank
---
# Sunday Breakfast - Brunch
## Menu Items
- Tomato or orange juice
- Kidney stew
- Bacon
- Brain and egg omelet
- Little pigs
- Hot biscuits
- Jelly
- Preserves
- Café au lait -
Indian-French Dressing
Indian-French Dressing
1/3 cup oil 1 tspn sugar
1/2 - salt - 3 tbspns pimento minced
1/4 cup catsup - 1 tspn minced parsley -
1 tbsp. minced beets -
Combine all dry ingredients add catsup
mix well. Add venegar. and oil alternately
beating constantly.
Back: blank
---
# Indian-French Dressing
## Ingredients
- 1/3 cup oil
- 1/2 tsp salt
- 1/4 cup catsup
- 1 Tbsp minced beets
- 1 tsp sugar
- 3 Tbsp pimento, minced
- 1 tsp minced parsley
## Instructions
1. Combine all dry ingredients, add catsup, and mix well.
2. Add vinegar and oil alternately, beating constantly. -
Salad / Bread
Salad
1 cup macaroni
(before cooked)
large can shrimp
Cucumber cut
in large pieces
green or red pepper
mrs. Alice Neal.
Back:
Maid
1 egg well beaten
1 1/4 c. milk of scalded
take 1/4 c. dissolve
1 yeast cake
2 tablespoon butter
1 tablespoon sugar
3 1/2 cups flour
1 teaspoon salt
---
# Salad
*From Mrs. Alice Neal*
## Ingredients
- 1 cup macaroni (before cooked)
- 1 large can shrimp
- Cucumber, cut in large pieces
- Green or red pepper
## Ingredients
- 1 egg, well beaten
- 1 1/4 cup milk, scalded
- 1/4 cup (to dissolve yeast)
- 1 yeast cake
- 2 Tbsp butter
- 1 Tbsp sugar
- 3 1/2 cups flour
- 1 tsp salt -
Mushroom Tea / Open Face Mushroom Sandwiches / Tiny Cream Puffs Filled with Thick Cheese Sauce / Broiled Oyster Canapes
• mushroom tea
(If near-by woods provide you with strange mushrooms and toadstools arrange them with
moss and ferns for a centerpiece.)
Open Face Mushroom Sandwiches
(Combine by white sauce method. 3 tablespoons butter. 3 tablespoons flour. 3/4 cup mushroom
liquor. salt. pepper. 1 1/2 teaspoons lemon juice. 1/4 teaspoon Worcestershire sauce. Spread
on buttered rounds of bread and top with a canned mushroom button.)
Tiny *Cream Puffs Filled with Thick Cheese Sauce
Broiled Oyster Canapes
(Dip small oysters in melted butter. sprinkle with salt and pepper. place on rounds of bread.
top with a shake of cocktail sauce and broil. Serve at once.)
Candies Tea Assorted Nuts
*Recipe from the American Home Basic File
---
# Mushroom Tea Menu
## Open Face Mushroom Sandwiches
### Ingredients
- 3 Tbsp butter
- 3 Tbsp flour
- 3/4 cup mushroom liquor
- Salt
- Pepper
- 1 1/2 tsp lemon juice
- 1/4 tsp Worcestershire sauce
- Buttered rounds of bread
- Canned mushroom buttons
### Instructions
1. Combine by white sauce method: butter, flour, mushroom liquor, salt, pepper, lemon juice, and Worcestershire sauce.
2. Spread on buttered rounds of bread and top with a canned mushroom button.
## Tiny Cream Puffs Filled with Thick Cheese Sauce
*Recipe from the American Home Basic File*
## Broiled Oyster Canapes
### Instructions
1. Dip small oysters in melted butter.
2. Sprinkle with salt and pepper.
3. Place on rounds of bread.
4. Top with a shake of cocktail sauce and broil.
5. Serve at once.
## Also Served
- Candies
- Tea
- Assorted Nuts