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Barb's Hearty Pea Soup
Card 1 Front of recipe RCA0009-20260629-0017
Barb's Hearty Pea Soup
3 qts boiling water 2t. seasoned salt (veg-e-
1 ham hock, smoked salt)
1 pkg peas (dried, halved or whole) 1t. garlic salt
2-3 stalks celery, chopped (w/ leaves) 1t. Accent
2 carrots, chopped Salt & pepper to taste
1-2 medium onions, chopped
2 medium potatoes, peeled & chopped
Boil water, add ham hock, peas, celery, carrots, onions,
potatoes. Simmer for 1-1½ hours, until most
everything is mushy. Add seasonings. Mash everything
in the pot - but leave a few lumps. If the soup isn't
thick enough, add a little broth to 2 T. flour, then
gradually stir into soup. You may want to increase
any of the vegetables to suit your taste.
Card 1 Back: blank
---
# Barb's Hearty Pea Soup
*Recipe from the kitchen of Barb*
## Ingredients
- 3 qts boiling water
- 1 ham hock, smoked
- 1 pkg peas (dried, halved or whole)
- 2–3 stalks celery, chopped (with leaves)
- 2 carrots, chopped
- 1–2 medium onions, chopped
- 2 medium potatoes, peeled & chopped
- 2 tsp seasoned salt (Veg-e-Salt)
- 1 tsp garlic salt
- 1 tsp Accent
- Salt & pepper to taste
## Instructions
1. Boil water, then add ham hock, peas, celery, carrots, onions, and potatoes.
2. Simmer for 1–1 1/2 hours, until most everything is mushy.
3. Add seasonings.
4. Mash everything in the pot, but leave a few lumps.
5. If the soup isn't thick enough, add a little broth to 2 Tbsp flour, then gradually stir into soup.
6. You may want to increase any of the vegetables to suit your taste. -
Chow Mein Hot Dish
Card 1 Front:
Chow Mein Hot Dish
BLANCH 1 CUP OF RICE (BRING TO BOIL
AND LET SET ½ HOUR)
BROWN 1½ lb. HAMBURGER IN 6 TABLESPOONS
SOY SAUCE.
1 MED CHOPPED ONION
4 CUPS CELERY CHOPPED
ADD RICE
1 CAN CREAM OF MUSHROOM SOUP
2 CANS CHICKEN RICE SOUP
3 CANS WATER
MIX THROUGHLY
BAKE 375° OVEN - ONE TO TWO HOURS
STIR ONCE OR TWICE WHILE BAKING
UNCOVERED.
Card 1 Back:
JOE OTT
Appleton
Wisconsin
---
# Chow Mein Hot Dish
*Recipe from the kitchen of Joe Ott — Appleton, Wisconsin*
## Ingredients
- 1 cup rice
- 1 1/2 lb hamburger
- 6 Tbsp soy sauce
- 1 medium onion, chopped
- 4 cups celery, chopped
- 1 can cream of mushroom soup
- 2 cans chicken rice soup
- 3 cans water
## Instructions
1. Blanch the rice: bring to a boil and let set 1/2 hour.
2. Brown 1 1/2 lb hamburger in 6 Tbsp soy sauce.
3. Add chopped onion and chopped celery to the browned hamburger.
4. Add the blanched rice.
5. Add cream of mushroom soup, chicken rice soup, and water. Mix thoroughly.
6. Bake in a 375°F oven, uncovered, for one to two hours, stirring once or twice while baking. -
Turkey, Thankfully Simple — Reynolds Cooking Bag
TURKEY, THANKFULLY SIMPLE-REYNOLDS COOKING BAG
1 tablespoon flour
1 turkey size (19x23½")Reynolds Oven Cooking Bag
1 medium onion, sliced
2 stalks celery, sliced
16-20 pound turkey, thawed and rinsed
2 tablespoons vegetable oil
Preheat oven to 350 degress. Shake flour in
Reynolds Oven Cooking Bag; place in roasting
pan at least 2 inches deep. Place onion and
celery in bag, Remove neck and giblets.
Lightly stuff, if desired. Brush with oil.
Card 1 Back:
Place turkey in the bag. Close bag with nylon
tie; make 6 half-inch slits in top. Insert
meat thermometer through slit in bag into thigh.
Bake to 180 degrees for 2 3/4 to 3¼ hours. Add
½ hour for stuffed turkey.
Makes: 16-20 servings.
---
# Turkey, Thankfully Simple — Reynolds Cooking Bag
*Makes 16–20 servings*
## Ingredients
- 1 Tbsp flour
- 1 turkey-size (19x23 1/2") Reynolds Oven Cooking Bag
- 1 medium onion, sliced
- 2 stalks celery, sliced
- 16–20 pound turkey, thawed and rinsed
- 2 Tbsp vegetable oil
## Instructions
1. Preheat oven to 350°F.
2. Shake flour in Reynolds Oven Cooking Bag; place bag in a roasting pan at least 2 inches deep.
3. Place onion and celery in bag.
4. Remove neck and giblets from turkey. Lightly stuff, if desired. Brush turkey with oil.
5. Place turkey in the bag. Close bag with nylon tie; make 6 half-inch slits in the top of the bag.
6. Insert meat thermometer through a slit in the bag into the thigh.
7. Bake until the internal temperature reaches 180°F, approximately 2 3/4 to 3 1/4 hours. Add 1/2 hour for a stuffed turkey. -
Spam Sandwiches
SPAM SANDWICHES THE TAMPA TRIBUNE
! CAN Spam, grated
Pickle relish
Celery, diced
Chopped, hard-cooked egg
Mayonnaise
Mix ingredients in proportions to personal
taste. Mix with mayonnaise. Spread on
toasted bread. Add lettuce and tomatoes.
Card 1 Back: blank
---
# Spam Sandwiches
*The Tampa Tribune*
## Ingredients
- 1 can Spam, grated
- Pickle relish
- Celery, diced
- Chopped hard-cooked egg
- Mayonnaise
## Instructions
1. Mix Spam, pickle relish, celery, and hard-cooked egg together in proportions to personal taste.
2. Mix with mayonnaise.
3. Spread on toasted bread.
4. Add lettuce and tomatoes. -
Beef Stew for Six
Card 1 Front:
BEEF STEW FOR SIX
By Mrs. Ralph W. Snyder, wife of the 1955 State Cattleman of the Year.
2 pounds mature beef, trimmed 6 or more small onions
of bone, fat and most of the 2 stalks celery in 1/4 inch slices
gristle, from chuck, round, shoul- flour
der, arm or rump. 1 tsp. sugar
1/4 pound kidney suet 1/8 tsp. summer savory
6 or more small potatoes, or large 1/8 tsp. sweet basil
ones may be cut in cubes 1/4 tsp. thyme
6 small carrots, or 3 large ones cut 2 to 4 peppercorns
in 1-inch pieces 1 tsp. ground Jamaica ginger
2 tsp. salt
RECOMMENDED BY THE WASHINGTON COW BELLES
Compliments of the WASHINGTON CATTLEMEN'S ASS'N.
(See other side)
Card 1 Back:
Use a heavy pan provided with a tight cover, preferably a Dutch oven.
Fry the suet at a moderate temperature and remove the cracklings.
Cut the meat in one inch squares about 1½ inches long. Brown care-
fully on all sides in the rendered fat, not letting it get too hot. Dredge meat
with flour, sprinkle with 1 tsp. sugar and brown again. Add one pint of boiling
water, cover tightly, and simmer (no boiling) for one and ½ hours.
Peel the onions, hold them in scalding water for five minutes and drain.
Add to stew with the seasonings and other vegetables and simmer one hour
longer. If necessary more water can be added. If steam escapes, kettle is
too hot.
Taste and correct seasoning before serving.
---
# Beef Stew for Six
*Recipe from the kitchen of Mrs. Ralph W. Snyder — 1955*
*Serves 6*
## Ingredients
- 2 pounds mature beef, trimmed of bone, fat, and most of the gristle, from chuck, round, shoulder, arm, or rump
- 1/4 pound kidney suet
- 6 or more small potatoes, or large ones cut in cubes
- 6 small carrots, or 3 large ones cut in 1-inch pieces
- 6 or more small onions
- 2 stalks celery, in 1/4-inch slices
- Flour (for dredging)
- 1 tsp. sugar
- 1/8 tsp. summer savory
- 1/8 tsp. sweet basil
- 1/4 tsp. thyme
- 2 to 4 peppercorns
- 1 tsp. ground Jamaica ginger
- 2 tsp. salt
- 1 pint boiling water (plus more as needed)
## Instructions
1. Use a heavy pan with a tight cover, preferably a Dutch oven. Fry the suet at a moderate temperature and remove the cracklings.
2. Cut the meat into one-inch squares about 1-1/2 inches long. Brown carefully on all sides in the rendered fat, not letting it get too hot.
3. Dredge the browned meat with flour, sprinkle with 1 tsp. sugar, and brown again.
4. Add one pint of boiling water, cover tightly, and simmer (no boiling) for one and one-half hours.
5. Peel the onions, hold them in scalding water for five minutes, and drain.
6. Add the onions to the stew along with the seasonings and other vegetables. Simmer one hour longer. If necessary, more water can be added. If steam escapes, the kettle is too hot.
7. Taste and correct seasoning before serving. -
Vegetables Mold
Vegetables Mold.
1 T. gelatin
3 T. cold water
1 c. water, boiling
1/4 t salt
1 T. lemon juice
1/4 c. diced celery
1/4 c. shredded cabbage
1/4 c. grated carrot.
Back:
1. Mix gelatin with water.
set aside 5 min.
2. Add softened gelatin
to boiling water, stirring
3. Add vegetables gelatin
mixture, stirring lightly.
Pour into molds; chill
until set
---
# Vegetables Mold
## Ingredients
- 1 Tbsp gelatin
- 3 Tbsp cold water
- 1 c boiling water
- 1/4 tsp salt
- 1 Tbsp lemon juice
- 1/4 c diced celery
- 1/4 c shredded cabbage
- 1/4 c grated carrot
## Instructions
1. Mix gelatin with water. Set aside 5 minutes.
2. Add softened gelatin to boiling water, stirring.
3. Add vegetables to gelatin mixture, stirring lightly.
4. Pour into molds; chill until set. -
Brown Stock (Meat Broth)
Brown Stock (meat broth) 6-8.
2 lbs of beef shin ~~cuts~~
1 1/4 qt. cold water
1 tsp salt.
1 or 2 cloves
2 to 4 pepper corns.
piece of bayleaf
2 tbsp each carrots + turnip + & celery and onion
or any other vegetable
(over)
Back:
① white meat cut into small cubs. ② brown 1/2
meat with fat from the meat. or marrow from the
bone. ③ put remaining meat into soup kettle
④ add browned meat ✱ rinse frying pan with
water ✱ pour over meat. and bring very
gradually to a boiling point. ⑤ simmer for 4 hours
⑥ add vegetables and spices cook until tender
⑦. strain through cheese cloth increase with
added water to make up for loss during
cooking. ⑧ cool quickly do not remove fat
from top till soup is to be used. (Note) other seasonings
may be used such as parsley thyme mace etc.
---
# Brown Stock (Meat Broth)
*Serves 6–8*
## Ingredients
- 2 lbs beef shin
- 1 1/4 qt cold water
- 1 tsp salt
- 1 or 2 cloves
- 2 to 4 peppercorns
- Piece of bay leaf
- 2 Tbsp each: carrots, turnip, celery, and onion (or any other vegetable)
## Instructions
1. Cut white meat into small cubes.
2. Brown 1/2 of the meat with fat from the meat, or marrow from the bone.
3. Put remaining (unbrowned) meat into soup kettle.
4. Add browned meat. Rinse frying pan with water and pour over meat. Bring very gradually to a boiling point.
5. Simmer for 4 hours.
6. Add vegetables and spices; cook until tender.
7. Strain through cheesecloth. Add water as needed to make up for loss during cooking.
8. Cool quickly. Do not remove fat from top until soup is to be used.
**Note:** Other seasonings may be used, such as parsley, thyme, mace, etc. -
New York Salad
New York Salad
4 slices pineapple
½ cup celery
½ cup nuts chopped
2 Sunkist oranges
Cream mayonnaise
Lettuce
Arrange slices of pineapple on
nests of lettuce leaves. Cut cel-
ery in slender strips, one and one-
half inches long, and mix with
nut meats. Pile in center of pine-
apple and garnish with four sec-
tions of Sunkist orange, free from
membrane, laid symmetrically on
pineapple. Pass dressing sepa-
rately.
Back: blank
---
# New York Salad
## Ingredients
- 4 slices pineapple
- 1/2 cup celery
- 1/2 cup nuts, chopped
- 2 Sunkist oranges
- Cream mayonnaise
- Lettuce
## Instructions
1. Arrange slices of pineapple on nests of lettuce leaves.
2. Cut celery in slender strips, one and one-half inches long, and mix with nut meats.
3. Pile the celery and nut mixture in the center of the pineapple.
4. Garnish with four sections of Sunkist orange, free from membrane, laid symmetrically on pineapple.
5. Pass dressing separately. -
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. -
Chicken Jambalaya
CHICKEN JAMBALAYA
*"This is a great dish to serve at parties,"*
*relates Lynn Desjardins of Atkinson,*
*New Hampshire. "It's just as good as, if*
*not tastier than, the high-fat version.*
*And it reheats well."*
3/4 pound boneless skinless
chicken breasts, cubed
3 cups reduced-sodium
chicken broth
1-1/2 cups uncooked brown rice
4 ounces reduced-fat smoked
turkey sausage, diced
1/2 cup thinly sliced celery with
leaves
1/2 cup chopped onion
1/2 cup chopped green pepper
2 to 3 teaspoons Cajun or
Creole seasoning
1 to 2 garlic cloves, minced
1/8 teaspoon hot pepper sauce
1 bay leaf
1 can (14-1/2 ounces)
no-salt-added diced
tomatoes, undrained
In a large nonstick skillet lightly coated
with nonstick cooking spray, saute chick-
en for 2-3 minutes. Stir in the next 10
ingredients. Bring to a boil. Reduce heat;
cover and simmer for 50-60 minutes. Stir
in tomatoes; cover and simmer 10 min-
utes longer or until liquid is absorbed
and rice is tender. Remove from the
heat; let stand for 5 minutes. Discard bay
leaf. Yield: 6 servings.
Back: blank
---
# Chicken Jambalaya
## Ingredients
- 3/4 pound boneless skinless chicken breasts, cubed
- 3 cups reduced-sodium chicken broth
- 1-1/2 cups uncooked brown rice
- 4 ounces reduced-fat smoked turkey sausage, diced
- 1/2 cup thinly sliced celery with leaves
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 to 3 tsp Cajun or Creole seasoning
- 1 to 2 garlic cloves, minced
- 1/8 tsp hot pepper sauce
- 1 bay leaf
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
## Instructions
1. In a large nonstick skillet lightly coated with nonstick cooking spray, saute chicken for 2–3 minutes.
2. Stir in the next 10 ingredients. Bring to a boil.
3. Reduce heat; cover and simmer for 50–60 minutes.
4. Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender.
5. Remove from the heat; let stand for 5 minutes.
6. Discard bay leaf.
Yield: 6 servings. -
Caterer's Buffet Chicken Dish
Caterer's Buffet Chicken Dish
5 lbs Chicken 4C & 6T Chicken broth
1 Carrot 1C milk
1 loaf 2-day old bread 1 Cup flour
1/2 C. butter 4 eggs beaten
Parsley - 2 tbs 1 pkg frozen peas
2 large Celery stalks, diced
1 T poultry seasoning or sage
3 t salt
dash pepper
1 C fat from broth
Back:
Simmer chicken in 2 qts water and Carrot & onion
til done. Cool in liquid, drain & cube. Cube bread,
saute in butter parsley, onion & celery. Cook 5 min.
Combine with bread, salt & pepper, sage & mix with
6T broth. Skim 1 cup fat & melt in pan. Stir in
flour til smooth. Heat 4C. broth & 1C milk
in pan. Add broth mix & 2t salt to fat mixture.
Cook til thick. Add some of hot mixture to
4 beaten eggs & cook over low heat 3 min. more.
Combine a layer of stuffing pour 1/2 of
sauce. Add chicken, pour on remaining
sauce. Top with sauteed crumbs.
Bake 350° for 30 min.
---
# Caterer's Buffet Chicken Dish
## Ingredients
- 5 lbs chicken (bone in, skin on)
- 1 carrot
- 2 onions
- 1 loaf 2-day old bread
- 1/2 cup butter
- 2 Tbsp parsley
- 2 large celery stalks, diced
- 1 Tbsp poultry seasoning or sage
- 3 tsp salt (divided)
- Dash pepper
- 1 cup fat from broth
- 4 cups & 6 Tbsp chicken broth (divided) (Note: This results from cooking the chicken)
- 1 cup milk
- 1 cup flour
- 4 eggs, beaten
- 1 pkg frozen peas
## Instructions
1. Simmer chicken in 2 quarts water with carrot and onion until done.
2. Cool in liquid, drain, and cube the chicken.
3. Cube bread. Sauté in butter with parsley, onion, and celery. Cook 5 minutes.
4. Combine with bread, salt and pepper, sage, and mix with 6 Tbsp broth.
5. Skim 1 cup fat from broth and melt in pan. Stir in flour until smooth.
6. Heat 4 cups broth and 1 cup milk in pan. Add broth mixture and 2 tsp salt to fat mixture.
7. Cook until thick.
8. Add some of the hot mixture to 4 beaten eggs to temper, add egg mixture to hot mixture, and cook over low heat 3 minutes more.
9. In a baking dish, combine a layer of sautéed bread stuffing and 1/2 of the sauce.
10. Add chicken and peas, then pour on remaining sauce.
11. Top with sautéed bread.
12. Bake at 350° for 30 minutes.
Editor's Note: "1 cup fat from broth" = schmaltz skimmed from simmering liquid. If you don't get that much from cooking the chicken, substitute 1 cup butter for modern preparation, though flavor depth will differ. -
Applesauce Jello Salad
Applesauce - Jello Salad
1 small lime jello
1 c hot water
1 c applesauce
1/2 c walnuts chopped
1/2 c celery cut fine
3 tbs salad dressing
Combine jello & water till dissolved then add
all other ingredients. Jello does not have to
set before adding ingredients
Back: blank
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# Applesauce Jello Salad
## Ingredients
- 1 small lime Jello
- 1 cup hot water
- 1 cup applesauce
- 1/2 cup walnuts, chopped
- 1/2 cup celery, cut fine
- 3 Tbsp salad dressing
## Instructions
1. Combine Jello and water until dissolved.
2. Add all other ingredients.
3. Note: Jello does not have to set before adding ingredients.