Browse Items (214 total)
Sort by:
-
Chocolate Covered Almond Crunch
CHOCOLATE COVERED ALMOND CRUNCH
Toast 1 cup ground almonds till light brown in slow oven.
Melt 1 cup butter in heavy saucepan, over low heat. Add
1 cup sugar; stir till blended and sugar is melted. Add
2 T. water and 1 T. light corn syrup; bring slowly to boil.
Boil to just barely brittle stage. Remove from fire and
stir briskly into it ½ cup nuts. Pour into shallow pan to
cool. When cold, spread ½ pkg Chocolate chips, melted
ansd sprinkle with ¼ cup nuts. Turn to other side add
repeat frosting, ending with sprinkling with remaining
¼ cup nuts. Cut into xxxxxxxxxxxxxxxxx serving pieces.
Card 1 Back: blank
---
# Chocolate Covered Almond Crunch
## Ingredients
- 1 cup ground almonds, toasted
- 1 cup butter
- 1 cup sugar
- 2 Tbsp water
- 1 Tbsp light corn syrup
- 1/2 cup nuts (stirred in)
- 1/2 pkg chocolate chips
- 1/4 cup nuts (for first side topping)
- 1/4 cup nuts (for second side topping)
## Instructions
1. Toast 1 cup ground almonds in a slow oven until light brown.
2. Melt butter in a heavy saucepan over low heat. Add sugar; stir until blended and sugar is melted.
3. Add 2 Tbsp water and 1 Tbsp light corn syrup; bring slowly to a boil.
4. Boil to just barely brittle stage (300°F to 305°F).
5. Remove from heat and stir briskly into it 1/2 cup nuts.
6. Pour into a shallow pan to cool.
7. When cold, spread melted chocolate chips (1/2 pkg) over the top and sprinkle with 1/4 cup nuts.
8. Turn to the other side and repeat frosting, ending with sprinkling with the remaining 1/4 cup nuts.
9. Cut into serving pieces. -
Never Fail Chocolate Frosting
Never Fail Choc. frosting
1/3 cup sugar 1/3 c. coffee cream
dash of salt
Boil together one good minute
Pour over 1 pkg. choc. chips
Beat & Beat until spreadable
Card 1 Back: blank
---
# Never Fail Chocolate Frosting
## Ingredients
- 1/3 cup sugar
- 1/3 cup coffee cream (half and half or table cream)
- Dash of salt
- 1 pkg. chocolate chips (6oz)
## Instructions
1. Combine sugar, coffee cream, and salt in a saucepan.
2. Boil together for one good minute.
3. Pour over 1 package of chocolate chips.
4. Beat and beat until spreadable. -
Barb's Turkey Soup for a Group
Card 1 Front:
Barb's Turkey Soup for a Group.
6c. boiling salted water
1t. white pepper.
2t. poultry seasoning
3 potatoes, diced.
3 lge carrots, sliced crosswise
2 celery stalks.
2 medium onions
3 cups diced, leftover turkey.
Bring mixture to boil, turn heat to simmer. Simmer 40 min.
covered.
Add 1/2c rice to broth, add a little more water if needed.
→ plus 2 tablespoons butter. Cover again.
Simmer 20 minutes until rice is done. Serve hot.
Serves 6.
Card 1 Back: blank
---
# Barb's Turkey Soup for a Group
*Recipe from the kitchen of Barb*
*Serves 6*
## Ingredients
- 6 cups boiling salted water (~1 tsp salt)
- 1 tsp white pepper
- 2 tsp poultry seasoning
- 3 potatoes, diced
- 3 large carrots, sliced crosswise
- 2 celery stalks
- 2 medium onions
- 3 cups diced, leftover turkey
- 1/2 cup rice
- 2 Tbsp butter
## Instructions
1. Combine salted water, white pepper, poultry seasoning, potatoes, carrots, celery, onions, and diced turkey in a pot.
2. Bring mixture to a boil, then turn heat to simmer.
3. Simmer covered for 40 minutes.
4. Add 1/2 cup rice and 2 Tbsp butter to the broth. Add a little more water if needed. Cover again.
5. Simmer 20 minutes until rice is done.
6. Serve hot. -
Ginger Ale Punch
2 qt ginger ale
1c. strong tea .
2 cinnamon sticks
1 c. sugar
3/4 c. orange juice
1/3 c. lemon juice
Booze to taste
make tea w/ cinnam
boil for while
pour over
sugar
add juices,
Booze & ale
at end
can refrigg own.
night w/o ginger
ale.
Card 1 Back:
Mrs. Barb Washburn
[REDACTED] Madison, Wis.
---
# Ginger Ale Punch
*Recipe from the kitchen of Mrs. Barb Washburn*
## Ingredients
- 2 qt ginger ale
- 1 cup strong tea
- 2 cinnamon sticks
- 1 cup sugar
- 3/4 cup orange juice
- 1/3 cup lemon juice
- Booze to taste
## Instructions
1. Make tea with cinnamon sticks; boil briefly.
2. Pour hot tea over sugar and stir to dissolve.
3. Add juices and booze.
4. Add ginger ale at the end.
5. Can refrigerate on its own overnight without the ginger ale (add ginger ale just before serving). -
Quick Barley-Vegetable Soup
Card 1 Front of recipe RCA0009-20260629-0077
Quick Barley-Vegetable Soup
8-10c. boiling water, salted
4 bouillon cubes (more if you want a heavier taste)
or use 8-10c. beef stock
1 c. quick barley
1½c. shell macaroni
Boil these all together for 12-4 minutes, stir
frequently to prevent sticking
Add 1-20oz pkg frozen mixed vegetables
and 2t. Vege-salt (vegetable season salt)
continue cooking for 5-7 minutes
Serve hot with hard rolls & butter, or?
Card 1 Back: blank
---
# Quick Barley-Vegetable Soup
## Ingredients
- 8–10 cups boiling water, salted
- 4 bouillon cubes (more if you want a heavier taste), or use 8–10 cups beef stock
- 1 cup quick barley
- 1 1/2 cups shell macaroni
- 1 (20 oz) package frozen mixed vegetables
- 2 tsp Vege-salt (vegetable seasoning salt)
## Instructions
1. Combine salted boiling water, bouillon cubes (or beef stock), quick barley, and shell macaroni in a large pot.
2. Boil all together for 12–14 minutes, stirring frequently to prevent sticking.
3. Add frozen mixed vegetables and Vege-salt.
4. Continue cooking for 5–7 minutes.
5. Serve hot with hard rolls and butter, or ?
## Editor's Notes
- **"or?"** — The card ends with "Serve hot with hard rolls & butter, or?" -
Hot Red Wine
Card 1 Front:
Hot Red Wine 4-6 servings
1 btle Red wine - dry (1qt)
Put in pot add 1 btle water (1qt)
2 oranges - sliced
8 Cloves
2 sticks cinnamon
1 lemon sliced - or juice
3/4-1 c. sugar
Steam for 40-1 hr. Don't boil !! Serve warm
Card 1 Back: blank
---
# Hot Red Wine
*Makes 4–6 servings*
## Ingredients
- 1 bottle dry red wine (1 qt)
- 1 bottle water (1 qt)
- 2 oranges, sliced
- 8 cloves
- 2 sticks cinnamon
- 1 lemon, sliced — or juice only
- 3/4–1 cup sugar
## Instructions
1. Put wine in pot; add water.
2. Add oranges, cloves, cinnamon, lemon (sliced or juiced), and sugar.
3. Steam for 40 minutes to 1 hour. Do not boil.
4. Serve warm. -
Steamed Cod with Drawn Butter / Jiffy Fillets
KITCHEN TESTED SEAFOOD RECIPES SERIES 207
STEAMED COD WITH
DRAWN BUTTER
This is called the "poor man's lobster."
2 I.Q.F. cod fillets 1/4 cup lemon juice
(about 3/4 lb. each), Bay leaf
thawed 2 onion slices
2 tablespoons salt
Lay thawed cod fillets in deep skillet.
Cover with water, add salt, lemon juice,
bay leaf and onion slices. Bring almost to
a boil, lower heat, cover, and let simmer 3
minutes or until meat flakes easily when
fork is inserted. Serves 4.
To Make Drawn Butter: Melt butter and
skim froth off the top. Pour clear butter
off milky sediment which settles to the
bottom.
JIFFY FILLETS
2 lbs. I.Q.F. fillets 1 teaspoon salt
1/4 cup melted fat or oil Dash white pepper
2 tablespoons lemon juice Paprika
Thaw frozen fillets. Cut into serving
size portions. Combine fat, lemon juice,
salt, and pepper. Place fish, skin side up,
on a well-greased broiler pan and brush
with fat. Sprinkle with paprika. Broil
about 3 inches from source of heat for 4
or 5 minutes. Turn carefully and brush
with remaining fat. Sprinkle with paprika.
Broil 4 or 5 minutes longer, or until fish
flakes easily when tested with a fork.
Serves 6.
NOTE: SEE ADDITIONAL SERIES FOR OTHER "MOUTH WATERING" RECIPES.
Card 1 Back: blank
---
# Steamed Cod with Drawn Butter and Jiffy Fillets
*Two recipes on one Kitchen Tested Seafood Recipes promotional card — Series 207*
---
# Steamed Cod with Drawn Butter
*Serves 4*
> This is called the "poor man's lobster."
## Ingredients
- 2 I.Q.F. cod fillets (about 3/4 lb. each), thawed
- 2 Tbsp salt
- 1/4 cup lemon juice
- 1 bay leaf
- 2 onion slices
### For the Drawn Butter
- Butter (quantity as needed)
## Instructions
1. Lay thawed cod fillets in deep skillet.
2. Cover with water; add salt, lemon juice, bay leaf, and onion slices.
3. Bring almost to a boil, lower heat, cover, and let simmer 3 minutes or until meat flakes easily when fork is inserted.
### To Make Drawn Butter
1. Melt butter and skim froth off the top.
2. Pour clear butter off milky sediment which settles to the bottom.
3. Serve drawn butter alongside steamed cod.
## Editor's Notes
- **"I.Q.F."** — Individually Quick Frozen; a standard commercial freezing method for fish fillets common from the mid-20th century onward.
---
# Jiffy Fillets
*Serves 6*
## Ingredients
- 2 lbs. I.Q.F. fillets
- 1/4 cup melted fat or oil
- 2 Tbsp lemon juice
- 1 tsp salt
- Dash white pepper
- Paprika
## Instructions
1. Thaw frozen fillets. Cut into serving size portions.
2. Combine fat, lemon juice, salt, and pepper.
3. Place fish, skin side up, on a well-greased broiler pan and brush with fat mixture.
4. Sprinkle with paprika.
5. Broil about 3 inches from source of heat for 4 or 5 minutes.
6. Turn carefully and brush with remaining fat. Sprinkle with paprika.
7. Broil 4 or 5 minutes longer, or until fish flakes easily when tested with a fork. -
Bhajan's Banquet
Card 1 Front:
Bhajan's Banquet
2 C mung beans 2 stalks chopped celery
2 C brown rice 1 large carrot, chopped
10 C water 2 bunches broccoli...
2 T oil 2 onions, chopped
1 bell pepper chopped
1 t coriander ground
1 1/4 t turmeric
1 t garlic powder
pinch black pepper + cayenne
1 t cumin, ground
1 t celery seeds
1 t mustard ground
2/3 C soy sauce
Card 1 Back:
Wash rice & beans 3 times. Add 10 C. water
and cook for app. 45 min. When the beans
pop out of their skins, they are done. Then add
the vegetables and oil and cook till they are
soft. Lastly add spices, stir well, cook for
15 min. Add soy sauce during last 5 min.
Add water to facilitate cooking if necessary.
Serve dish with cheese melted on top
and garnished with sprouts. It is also
good with chopped tomato placed on each
serving & cheese melted over it. Serves
at least 8-10.
---
# Bhajan's Banquet
*Serves at least 8–10*
## Ingredients
- 2 cups mung beans
- 2 cups brown rice
- 10 cups water
- 2 Tbsp oil
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 bunches broccoli
- 2 onions, chopped
- 1 bell pepper, chopped
- 1 tsp coriander, ground
- 1 1/4 tsp turmeric
- 1 tsp garlic powder
- Pinch black pepper
- Pinch cayenne
- 1 tsp cumin, ground
- 1 tsp celery seeds
- 1 tsp mustard, ground
- 2/3 cup soy sauce
### For Serving
- Cheese (for melting on top)
- Sprouts (for garnish)
- Chopped tomato (optional)
## Instructions
1. Wash rice and beans 3 times.
2. Add 10 cups water and cook for approximately 45 minutes. When the beans pop out of their skins, they are done.
3. Add the vegetables and oil and cook until they are soft.
4. Lastly, add spices, stir well, and cook for 15 minutes.
5. Add soy sauce during the last 5 minutes.
6. Add water to facilitate cooking if necessary.
7. Serve dish with cheese melted on top and garnished with sprouts.
8. It is also good with chopped tomato placed on each serving and cheese melted over it. -
Hot Fudge Sauce
Card 1 Front:
Hot Fudge Sauce
2 squares bitter chocolate
1 cup sugar
1½ T butter or margarine
Put all ingredients into saucepan. Do not use
a teflon-lined pan. Cook over low heat, stirring
constantly until chocolate melts. Without removing
pan from heat, beat mixture with electric beater
until mixture is well blended and thick.
Serve hot over ice cream or cake. Store
remaining sauce in refrigerator. Can be reheated
after refrigeration. YIELD 1 PINT
Card 1 Back: blank
---
# Hot Fudge Sauce
*Yields 1 pint*
## Ingredients
- 2 squares bitter chocolate (unsweetened baking chocolate)
- 1 cup sugar
- 1 1/2 Tbsp butter or margarine
## Instructions
1. Put all ingredients into saucepan. Do not use a teflon-lined pan.
2. Cook over low heat, stirring constantly until chocolate melts.
3. Without removing pan from heat, beat mixture with electric beater until mixture is well blended and thick.
4. Serve hot over ice cream or cake.
5. Store remaining sauce in refrigerator. Can be reheated after refrigeration. -
Guatemalan Chicken
Card 1 Front:
3 1/2 lb chicken cut up Guatemalan Chicken
1/2 onion slices
1 clove minced garlic
2 T. flour
1 t salt
2 c peeled tomatoes
1 c sour cream
1/2 grat. parm. cheese
Heat fat 1/4" in skillet, brown chicken-
when browned remove, drain except 2 T fat, add
onion & garlic until lightly brown. Blend in
flour, salt; add tomato & mix well.
Card 1 Back:
add chicken, cover, cook 35m.
until tender.
Do this Put chicken in serving dish - add
at sour cream & cheese to sauce,
(unclear) heat until hot, not boiling.
house) Pour over chicken.
5:00PM. Be at HAH.
---
# Guatemalan Chicken
## Ingredients
- 3 1/2 lbs chicken, cut up
- 1/2 onion, sliced
- 1 clove garlic, minced
- 2 Tbsp flour
- 1 tsp salt
- 2 cups peeled tomatoes
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
## Instructions
1. Heat fat to 1/4 inch depth in a skillet. Brown chicken on all sides.
2. When browned, remove chicken and drain fat from skillet, leaving 2 Tbsp fat.
3. Add onion and garlic to skillet; cook until lightly browned.
4. Blend in flour and salt. Add tomatoes and mix well.
5. Add chicken back to skillet. Cover and cook 35 minutes until tender.
6. Remove chicken to a serving dish.
7. Add sour cream and cheese to the sauce in the skillet. Heat until hot but **not boiling**.
8. Pour sauce over chicken and serve. -
Meatball Soup ala Washburn
Card 1 Front:
Meatball Soup ala Washburn
1 lb hmburg
1 egg
parsley flakes - 2 T.
1 T. Season salt
1 t. accent
mix together, make about
30 little meatballs
1 medium onion, chopped
2 stalks celery, incl. leaves, chopped Sautee in butter
3 T. butter or margarine in large kettle
2 beef bouillon cubes \ add to onions & celery. Bring to
4 c. water, + 1 t salt / boil, add meatballs, cook abt
10 minutes
2 c. twisted macaroni \
6 c. water + 1 t salt / fix as directed on pkg, drain
and add to meatball mix.
1 - 20 oz pkg frozen mixed vegetables - add to above at
same time as macaron. Simmer 15 min. Serves 6
Serve with hot
corn bread
Card 1 Back: blank
---
# Meatball Soup ala Washburn
*Serves 6*
## Ingredients
### Meatballs
- 1 lb hamburger
- 1 egg
- 2 Tbsp parsley flakes
- 1 Tbsp season salt
- 1 tsp Accent (MSG)
### Soup Base
- 1 medium onion, chopped
- 2 stalks celery, including leaves, chopped
- 3 Tbsp butter or margarine
### Broth
- 2 beef bouillon cubes
- 4 c. water
- 1 tsp salt
### Pasta
- 2 c. twisted macaroni
- 6 c. water
- 1 tsp salt
### Vegetables
- 1 — 20 oz pkg frozen mixed vegetables
## Instructions
### Meatballs
1. Mix together hamburger, egg, parsley flakes, season salt, and Accent.
2. Form into about 30 little meatballs.
### Soup Base
3. Sauté onion and celery (including leaves) in butter or margarine in a large kettle.
### Broth
4. Add bouillon cubes, 4 c. water, and 1 tsp salt to the onion and celery mixture.
5. Bring to a boil, add meatballs, and cook about 10 minutes.
### Pasta and Vegetables
6. Cook twisted macaroni in 6 c. water with 1 tsp salt as directed on package; drain and add to meatball mixture.
7. Add frozen mixed vegetables at the same time as the macaroni.
8. Simmer 15 minutes.
### Serving
9. Serve with hot corn bread. -
Rice Dish
Card 1 Front:
— Rice dish —
1 pkg rib roast rice mix
1 onion
Use 3 TBS Butter to fry rice & onion
Add : 1 Tsp. Vega-salt
1 Beef bouillon cube
Add 2 c. water-boiling
and rice seasoning mix.
Let sit 7 min. off heat.
Add 1 c. fresh mushrooms sautéed in butter
and sliced water chestnuts. Heat through.
Serve
Card 1 Back: blank
---
# Rice Dish
## Ingredients
- 1 pkg rib roast rice mix
- 1 onion
- 3 Tbsp butter (for frying), plus additional butter for sautéing mushrooms
- 1 tsp Vega-salt
- 1 beef bouillon cube
- 2 c. boiling water
- Rice seasoning mix (from package)
- 1 c. fresh mushrooms, sautéed in butter
- Sliced water chestnuts
## Instructions
1. Fry rice and onion in 3 Tbsp butter.
2. Add Vega-salt and beef bouillon cube.
3. Add 2 c. boiling water and the rice seasoning mix.
4. Let sit 7 minutes off heat.
5. Add 1 c. fresh mushrooms sautéed in butter and sliced water chestnuts.
6. Heat through and serve.
## Editor's Notes
- **"rib roast rice mix"** — A packaged seasoned rice mix with a rib roast flavor profile, a product common in the mid-20th century (similar to Rice-A-Roni style products). The exact brand is not specified.
- **"Vega-salt"** — A seasoned salt product (also spelled Vegasal), popular in the 1950s–1970s, made from vegetable-derived seasonings and salt.