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Grilled Tomatoes A La Mamour
GRILLED TOMATOES A LA MAMOUR–THE TAMPA TRIBUNE
4 large tomatoes, each cut in half
1 cup grated onion
1 bouillon cube, any flavor
1 cup grated soft white cheese
1 cup grated yellow Wisconsin cheddar
1 cup grated Livarot cheese
Salt and pepper to taste
Pinch of thyme
Milk
Cut tomatoes and set outside refrigerator while
preparing the topping. For the topping, mix to-
gether all other ingredients. Moisten the mix-
Card 1 Back:
ture with a spoon or so of milk, spread over
each tomato half and broil until dark and
bubbley. Serve immediately.
8 servings.
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# Grilled Tomatoes A La Mamour
*The Tampa Tribune*
*8 servings*
## Ingredients
- 4 large tomatoes, each cut in half
- 1 cup grated onion
- 1 bouillon cube, any flavor
- 1 cup grated soft white cheese
- 1 cup grated yellow Wisconsin cheddar
- 1 cup grated Livarot cheese
- Salt and pepper to taste
- Pinch of thyme
- Milk (a spoonful or so, to moisten)
## Instructions
1. Cut tomatoes in half and set outside the refrigerator while preparing the topping.
2. For the topping, mix together all remaining ingredients (onion, bouillon cube, cheeses, salt, pepper, and thyme).
3. Moisten the mixture with a spoon or so of milk.
4. Spread the topping over each tomato half.
5. Broil until dark and bubbly.
6. Serve immediately. -
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.
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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.
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# 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. -
Squirrel and Biscuits
SQUIRREL AND BISCUITS THE TAMPA TRIBUNE, 7/28/77
2 or 3 squirrels
½ cup flour
3 tablespoons butter
1 cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
Make a pan of your favorite biscuits; bake
and set aside.
Coat squirrels with flour and saute in melted
butter until brown. Add about a quart of boil-
ing water, onions, and salt & pepper. Cover
and simmer for 1 hour.
Split the biscuits and arrange them on top
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of the meat. Cover and cook 15 minutes more.
Remove meat and biscuits onto platter. Blend
1 tablespoon flour and 1 tablespoon butter and
add to the liquid, mixing well. Cook until
slightly thickened. Pour over squirrel and
biscuits and serve.
-Estate of Ella Ralls
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# Squirrel and Biscuits
*From the kitchen of Ella Ralls, Arcadia, FL via The Tampa Tribune — July 28, 1977*
## Ingredients
- 2 or 3 squirrels
- 1/2 cup flour
- 3 Tbsp butter
- 1 cup chopped onion
- 1 tsp salt
- 1/4 tsp pepper
### For the Gravy
- 1 Tbsp flour
- 1 Tbsp butter
### Biscuits
- 1 pan of your favorite biscuits (homemade or prepared)
## Instructions
1. Make a pan of your favorite biscuits; bake and set aside.
2. Coat squirrels with flour and sauté in melted butter until brown.
3. Add about a quart of boiling water, onions, and salt and pepper.
4. Cover and simmer for 1 hour.
5. Split the biscuits and arrange them on top of the meat.
6. Cover and cook 15 minutes more.
7. Remove meat and biscuits onto a platter.
8. Blend 1 Tbsp flour and 1 Tbsp butter and add to the liquid, mixing well.
9. Cook until slightly thickened.
10. Pour gravy over squirrel and biscuits and serve. -
Dilly Bread
Card 1 Front:
My PetRecipe for DILLY BREAD
1 yeast cake 1 tsp salt
1/4 cup warm water 1/4 tsp soda
1 cup small curd creamed 1 unbeaten egg
cottage cheese 2-2½ cups flour
2 tbsps sugar
1 tbsp minced dried onion 1 tbsp soft butter
1 tbsp melted marg. or oil onion salt
2 tsp dill seed
Soften yeast in warm water. Heat cottage cheese
over low heat until warm. Place all ingredients
in large bowl except the 1tbsp butter
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onion salt. Mix together thoroughly and then add
flour slowly. Knead until well blended and the
dough is smooth. Let rise 1 hour in warm place.
Knead down and shape into a round loaf and place
in well greased casserole. Let rise until double,
about 1/2 hour. Bake in preheated oven 350. Bake
40-50 minutes. Brush with butter and lightly
sprinkle with onion salt.
Good served warm with salad.
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# Dilly Bread
*Recipe from the kitchen of Eva Croshaw*
## Ingredients
- 1 yeast cake
- 1/4 cup warm water
- 1 cup small curd creamed cottage cheese
- 2 Tbsp sugar
- 1 Tbsp minced dried onion
- 1 Tbsp melted margarine or oil
- 2 tsp dill seed
- 1 tsp salt
- 1/4 tsp baking soda
- 1 unbeaten egg
- 2–2 1/2 cups flour
- 1 Tbsp soft butter (for finishing)
- Onion salt (for finishing)
## Instructions
1. Soften yeast in warm water.
2. Heat cottage cheese over low heat until warm.
3. Place all ingredients in a large bowl except the 1 Tbsp soft butter and the finishing onion salt.
4. Mix together thoroughly, then add flour slowly.
5. Knead until well blended and the dough is smooth.
6. Let rise 1 hour in a warm place.
7. Knead down and shape into a round loaf; place in a well-greased casserole.
8. Let rise until doubled, about 1/2 hour.
9. Bake in a preheated oven at 350°F for 40–50 minutes.
10. Brush with the 1 Tbsp soft butter and lightly sprinkle with onion salt.
Good served warm with salad. -
Carrot Hash
Carrot Hash.
1 lb ground beef
1 lb carrots scraped and put
thru meat chopper. a small
onion minced seasoning to taste
and a little celery salt. put
in casserole add ¼ cup of
water, & bake for 1 hr.
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# Carrot Hash
## Ingredients
- 1 lb ground beef
- 1 lb carrots, scraped and put through meat chopper
- A small onion, minced
- Seasoning to taste
- A little celery salt
- 1/4 cup water
## Instructions
1. Peel carrots and put through a meat chopper.
2. Combine ground beef, chopped carrots, minced onion, seasoning to taste, and a little celery salt.
3. Put mixture into a casserole dish.
4. Add 1/4 cup of water.
5. Bake for 1 hour. -
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)
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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.
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# 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. -
Swiss Onion Zucchini Bake
SWISS ONION ZUCCHINI BAKE
1 large sweet Spanish onion (3
cups sliced onions)
3 cups thinly sliced zucchini
1/4 cup butter or margarine
2 eggs, beaten
1/4 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dry mustard
1 cup grated Swiss cheese
Peel and thinly slice onion. Separate
into rings. Saute onion and zucchini in
butter until tender. Place in shallow 1 1/2-
quart baking dish. Combine eggs, milk,
salt, pepper, mustard and half the cheese.
Pour over vegetables. Sprinkle with re-
maining cheese. Bake at 375 degrees for
20 minutes or until firm. Yields 6 serv-
ings.
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# Swiss Onion Zucchini Bake
## Ingredients
- 1 large sweet Spanish onion (3 cups sliced onions)
- 3 cups thinly sliced zucchini
- 1/4 cup butter or margarine
- 2 eggs, beaten
- 1/4 cup milk
- 1 tsp salt
- 1/8 tsp pepper
- 1/2 tsp dry mustard
- 1 cup grated Swiss cheese
## Instructions
1. Peel and thinly slice onion. Separate into rings.
2. Sauté onion and zucchini in butter until tender.
3. Place in a shallow 1 1/2-quart baking dish.
4. Combine eggs, milk, salt, pepper, mustard, and half the cheese.
5. Pour egg mixture over vegetables.
6. Sprinkle with remaining cheese.
7. Bake at 375°F for 20 minutes or until firm.
8. Yields 6 servings. -
Swiss Steak
Swiss Steak
Pizza sauce is the new seasoning trick—
1/3 cup enriched flour 1 8-ounce can (1 cup) seasoned
2 teaspoons salt tomato sauce
1/4 teaspoon pepper 2 51/2-ounce cans (11/3 cups)
2 pounds of round or chuck pizza sauce
steak, 1 inch thick 1 medium onion, sliced
3 tablespoons fat
Combine flour, salt, and pepper; 10 minutes. Now cover and bake in
pound into steak. Brown slowly on oven-going skillet or large casserole in
both sides in hot fat. Pour tomato moderate oven (350°) 1 hour or a little
sauce and pizza sauce over meat. Top longer, until the steak is fork-tender.
with onion slices. Simmer uncovered Makes 6 servings.
Triple-tested in Successful Farming's tasting-test kitchen
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# Swiss Steak
*Triple-tested in Successful Farming's tasting-test kitchen*
## Ingredients
- 1/3 cup enriched flour
- 2 tsp salt
- 1/4 tsp pepper
- 2 pounds round or chuck steak, 1 inch thick
- 3 Tbsp fat
- 1 8-ounce can (1 cup) seasoned tomato sauce
- 2 5 1/2-ounce cans (1 1/3 cups) pizza sauce
- 1 medium onion, sliced
## Instructions
1. Combine flour, salt, and pepper; pound into steak.
2. Brown slowly on both sides in hot fat.
3. Pour tomato sauce and pizza sauce over meat.
4. Top with onion slices.
5. Simmer uncovered 10 minutes.
6. Cover and bake in oven-going skillet or large casserole in moderate oven (350°) 1 hour or a little longer, until the steak is fork-tender.
7. Makes 6 servings. -
Onions in Different Batter
Onions in different batter
1 large onion thinly sliced
1 cup beer
Flour
Cooking oil
Salt to taste
Separate onion into rings. Combine
beer with enough flour to make a thin
batter. Coat onion rings with batter, a
few at a time. Fry in preheated 375° oil
for 1 minute or until golden brown;
drain. Sprinkle with salt before serv-
ing. Yield: 4 servings.
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# Onions in Different Batter
## Ingredients
- 1 large onion, thinly sliced
- 1 cup beer
- Flour
- Cooking oil
- Salt to taste
## Instructions
1. Separate onion into rings.
2. Combine beer with enough flour to make a thin batter.
3. Coat onion rings with batter, a few at a time.
4. Fry in preheated 375° oil for 1 minute or until golden brown; drain.
5. Sprinkle with salt before serving.
Yield: 4 servings. -
Dip
" Dip "
M. Lux
April 14 1973
1 pkg. cream cheese — ) cream good
1 small can olive (cut fine )
1 little onion (cut fine )
cream cheese add 1 teas
cream or milk - cream good
not thin
grate olives &
onion - add cream cheese
Back:
Androscoggin Lodge
Fidelity Rebekah Lodge No.
ment No. 13, Canton Worum
Auxiliary P.M. No. 13 requ
company at the RECEPTION
MELVIN A. KELLEY,
Grand Lodge I.O.O
and
WILLIAM CROSSLEY,
at the Hasty Memorial A
Saturday Evening, Nov. 3
R.S.V.P. Alberta
205 We
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# Dip
## Ingredients
- 1 lg pkg cream cheese
- 1 small can olives, finely chopped
- 1 little onion, finely chopped
- 1 tsp cream or milk
## Instructions
1. Grate olives and onion.
2. Add cream cheese.
3. Add 1 tsp cream or milk.
4. Cream well until good consistency — not too thin. -
Tomato Dressing
Tomato Dressing
1 can tomato soup Place in a jar
1 c. oil (quart) and shake
3/4 c. sugar well.
1/2 c. vinegar
3 T. grated onion
salt & pepper
garlic salt
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# Tomato Dressing
## Ingredients
- 1 can tomato soup
- 1 cup oil
- 3/4 cup sugar
- 1/2 cup vinegar
- 3 Tbsp grated onion
- Salt & pepper
- Garlic salt
## Instructions
1. Place all ingredients in a quart jar and shake well. -
Ground Beef Casserole
Ground beef Casserole
1lb. ground beef - brown
in Skillet
salt & pepper
1 onion - sliced thin
1 carrot - " "
1 potatoe "
or celery soup
1 can cream of mushroom soup
1/2 cup water
mix water & soup together
Put gr. beef in bottom of casserole
Back:
add layers of onion, carrots &
potatoe - Pour soup &
water mixture over top.
Bake 350 degrees 1 1/2 hrs.
diced gr. pepper may be added.
cheese topping may also be added.
put on last 15 mins.
(may use rice and peas also)
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# Ground Beef Casserole
## Ingredients
- 1 lb ground beef, browned in skillet
- Salt and pepper
- 1 onion, sliced thin
- 1 carrot, sliced thin
- 1 potato, sliced thin
- 1 can cream of mushroom soup (or celery soup)
- 1/2 cup water
## Instructions
1. Brown ground beef in skillet; season with salt and pepper.
2. Mix soup and water together.
3. Put ground beef in bottom of casserole dish.
4. Add layers of onion, carrots, and potato.
5. Pour soup and water mixture over top.
6. Bake at 350 degrees for 1 1/2 hours.
7. Diced green pepper may be added.
8. Cheese topping may also be added; put on for last 15 minutes.
9. May use rice and peas also.