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Boiled Vegetables / Creamed Vegetables
Boiled Vegetables
1) cook till tender in small amount
of boiling salt water. 1 t. salt to 1 qt.
water. 2) add veg to boiling water
3) Lower heat when water boils
after veg is in it 4) Cook in
tightly covered pan. 5) young
tender vegetables should be cooked
a short time 6) strong vegetables
will be milder by being
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cooked in an open vessel
7) season with salt & pepper
to taste and 1 1/2 T. of Butter for
2 cups or 4 serving
Creamed Vegetables
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# Boiled Vegetables
## Instructions
1. Cook till tender in small amount of boiling salt water. 1 tsp salt to 1 qt water.
2. Add vegetables to boiling water.
3. Lower heat when water boils after vegetables are in it.
4. Cook in tightly covered pan.
5. Young tender vegetables should be cooked a short time.
6. Strong vegetables will be milder by being cooked in an open vessel.
7. Season with salt & pepper to taste and 1 1/2 Tbsp of butter for 2 cups or 4 servings. -
Bouillabaisse
Bouillabaisse
2 Tbs. Butter in pan -
can tomatoes sml Italian)
& crab meat -
shrimp -
lobster meat -
let it simmer
stir in 1 cup sour cream add
a little sherry - mix well serve mt Bg
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# Bouillabaisse (American Creamed Seafood)
## Ingredients
- 2 Tbsp butter
- 1 can small Italian tomatoes (14-15 oz)
- 1 can crab meat (6 oz), drained
- 1/2 lb shrimp, peeled and deveined
- 1 cup lobster meat, roughly chopped (see Editor's Notes)
- 1 cup sour cream
- 2-3 Tbsp dry sherry, or to taste
- Salt and pepper to taste
## Instructions
1. Melt butter in a large, heavy pan over medium heat.
2. Add canned tomatoes, breaking up any large pieces, and stir to combine with butter.
3. Add crab meat, shrimp, and lobster meat.
4. Reduce heat to low and simmer gently until seafood is heated through and shrimp are cooked, approximately 8-10 minutes. Do not boil.
5. Stir in sour cream gradually until fully incorporated and sauce is smooth.
6. Add sherry to taste and mix well.
7. Serve immediately in bowls. -
Brain & Egg Omelet
Brain & egg omelet.
wash pair calf brains in cold water let stand a few
minutes. chop onions and some parsley. drain. brain
cut into 1/4. dust lightly with flour. saute in 3 tbs.
shortening with onion and parsley chopped fine. season
well. Beat up 6 eggs until very light. stir in 6 tbs
season with salt & cayenne pour over brains in hot milk.
skillet. Bak in oven 325° f. bake slowly.
serve 4 - 6 ___
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# Brain & Egg Omelet
## Ingredients
- 1 pair calf brains
- Onions, chopped fine
- Parsley, chopped fine
- Flour (for dusting)
- 3 Tbsp shortening
- Salt, to season
- Cayenne, to season
- 6 eggs
- 6 Tbsp milk
## Instructions
1. Wash calf brains in cold water and let stand for a few minutes.
2. Chop onions and some parsley.
3. Drain brains and cut into quarters.
4. Dust lightly with flour.
5. Sauté in 3 Tbsp shortening with onion and parsley chopped fine. Season well.
6. Beat up 6 eggs until very light.
7. Stir in 6 Tbsp milk.
8. Season with salt and cayenne.
9. Pour over brains in a hot skillet.
10. Bake in oven at 325°F. Bake slowly.
Serves 4–6. -
Bran Meat Cakes
Bran meat cakes.
1 pound ground beef - 2 tblsp. minced onion
1/2 " " veal 1 1/2 tsp - salt
3/4 cup Bran 1/4 " pepper.
1 egg. 1/2 cup milk.
Serve with tomato sauce or brown sauce
or mushroom sauce.
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# Bran Meat Cakes
## Ingredients
- 1 lb ground beef
- 1/2 lb ground veal
- 3/4 cup bran
- 1 egg, beaten
- 2 Tbsp minced onion
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup milk
## Instructions (Inferred)
1. Combine ground beef, ground veal, bran, egg, minced onion, salt, and pepper in a large bowl.
2. Add milk and mix until just combined — do not overmix.
3. Form into patties approximately 3/4" thick.
4. Pan-fry in a lightly greased skillet over medium heat, approximately 4–5 minutes per side, until browned and cooked through.
5. Serve with tomato sauce, brown sauce, or mushroom sauce. -
Bran Muffins, High Fiber
BRAN MUFFINS, HIGH FIBER NABISCO
2 cups Nabisco 100% Bran
1¼ cups milk
1 cup all-purpose flour
1/3 cup firmly packed brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ cup margarine, melted
1 egg, beaten
Combine bran and milk; let stand for 5 minutes.
Card 1 Back:
Combine next four ingredients; set aside.
Mix margarine and egg into bran mixture.
Stir in flour mixture just until blended.
Spoon into 12 greased, 2½-inch muffin pan cups.
Bake at 400 degrees for 18 minutes or till done.
Serve warm.
148 calories, 237 mg sodium, 22 mg cholesterol,
5 gm total fat, 2 gm saturated fat, 3 gm dietary
fiber,
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# Bran Muffins, High Fiber
*Recipe by Nabisco*
*Makes 12 muffins*
## Ingredients
- 2 cups Nabisco 100% Bran
- 1 1/4 cups milk
- 1 cup all-purpose flour
- 1/3 cup firmly packed brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup margarine, melted
- 1 egg, beaten
## Instructions
1. Combine bran and milk; let stand for 5 minutes.
2. Combine the next four ingredients (flour, brown sugar, baking powder, and baking soda); set aside.
3. Mix margarine and egg into bran mixture.
4. Stir in flour mixture just until blended.
5. Spoon into 12 greased, 2 1/2-inch muffin pan cups.
6. Bake at 400°F for 18 minutes or till done.
7. Serve warm.
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**Nutrition per muffin:** 148 calories, 237 mg sodium, 22 mg cholesterol, 5 gm total fat, 2 gm saturated fat, 3 gm dietary fiber. -
Bran Pumpkin Muffins
Card 1 Front:
Bran Pumpkin Muffins
1 1/2 c. flour
2 1/2 t. baking powder
1 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 c. sugar
1 1/2 c. Kellogg's 40% Bran Flakes
2/3 c. milk
1 c. solid pack pumpkin
1 egg
1/2 c. shortening
3/4 c. raisins (optional)
1 1/2 t. sugar
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Brandy Alexander Pie
BRANDY ALEXANDER PIE
Crust
1/4 cup butter or margarine
1 1/2 cups vanilla wafer crumbs
Filling
3 cups miniature marshmallows or
32 large marshmallows
1/2 cup milk
1/4 cup dark crème de cacao
1/4 cup cognac
1 cup (1/2 pint) heavy cream
About 1 ounce semisweet chocolate
Microwave cooking
Crust. In a 9-inch glass pie plate melt butter in 45 to 60 seconds. Stir cookie
crumbs into melted butter. Press mix-
ture firmly and evenly over bottom and
up sides of pie plate to form a pie shell.
Cook 1 to 2 minutes, until crust is crisp.
Cool.
Filling. Mix marshmallows and milk
in a large glass bowl. Cook 2 1/2 to 4 min-
utes, until marshmallows swell. Remove
from oven. Stir mixture and when
smooth, beat in the crème de cacao and
cognac, using a wire whisk or rotary
beater. When well mixed, chill 20 to 30
minutes, stirring once or twice, until
mixture mounds slightly when dropped
from a spoon. In a medium-sized bowl
whip the cream with a rotary or electric
beater until stiff. Fold whipped cream
into marshmallow mixture. Pour into
pie shell, cover and chill 4 hours or long-
er. Shortly before serving, "peel" choc-
olate with a vegetable peeler and let the
curls fall on the top of the pie. Makes 8
servings.
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Conventional cooking
Crust. Heat oven to 350° F. Melt butter
in a small saucepan and stir in cookie
crumbs. Press mixture firmly and even-
ly over bottom and up sides of a 9-inch
piepan or pie plate. Bake 10 minutes.
Remove from oven and let cool com-
pletely.
Filling. In a medium-sized saucepan
heat marshmallows and milk over low
heat, stirring constantly, until marsh-
mallows are melted. Remove from heat
and continue as in microwave recipe,
allowing 50 to 60 minutes for liqueur
mixture to chill properly. THE END
This article was prepared under the
supervision of Gail L. Becker, a free-
lance home economist who has worked
extensively with microwave ovens. The
recipes were developed with the assist-
ance of Rose Levy, also a free-lance
home economist.
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# Brandy Alexander Pie
*Serves 8*
## Ingredients
### Crust
- 1/4 cup butter or margarine
- 1 1/2 cups vanilla wafer crumbs
### Filling
- 3 cups miniature marshmallows (or 32 large marshmallows)
- 1/2 cup milk
- 1/4 cup dark crème de cacao
- 1/4 cup cognac
- 1 cup (1/2 pint) heavy cream
### Garnish
- 1 oz semisweet chocolate, for curls
---
## Method 1 — Microwave
### Crust
1. In a 9" glass pie plate, melt butter in microwave 45 to 60 seconds.
2. Stir vanilla wafer crumbs into melted butter until combined.
3. Press mixture firmly and evenly over bottom and up sides of pie plate to form a shell.
4. Microwave 1 to 2 minutes until crust is crisp.
5. Cool completely.
### Filling
1. Combine marshmallows and milk in a large glass bowl.
2. Microwave 2 1/2 to 4 minutes until marshmallows swell.
3. Remove from microwave and stir until smooth.
4. Using a wire whisk or rotary beater, beat in crème de cacao and cognac until well combined.
5. Chill 20 to 30 minutes, stirring once or twice, until mixture mounds slightly when dropped from a spoon.
6. In a separate bowl, whip heavy cream until stiff peaks form.
7. Fold whipped cream into marshmallow mixture.
8. Pour filling into cooled crust.
9. Cover and chill 4 hours or longer.
### Garnish and Serving
1. Shortly before serving, draw a vegetable peeler across the semisweet chocolate to create curls.
2. Let curls fall over the top of the pie.
3. Serve chilled.
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## Method 2 — Conventional Oven
### Crust
1. Preheat oven to 350°F.
2. Melt butter in a small saucepan.
3. Stir in vanilla wafer crumbs until combined.
4. Press mixture firmly and evenly over bottom and up sides of a 9" pie plate.
5. Bake 10 minutes.
6. Remove from oven and cool completely.
### Filling
1. In a medium saucepan, heat marshmallows and milk over low heat, stirring constantly, until marshmallows are fully melted.
2. Remove from heat.
3. Beat in crème de cacao and cognac using a wire whisk or rotary beater until well combined.
4. Chill 50 to 60 minutes, stirring once or twice, until mixture mounds slightly when dropped from a spoon.
5. Whip heavy cream until stiff peaks form.
6. Fold whipped cream into marshmallow mixture.
7. Pour filling into cooled crust.
8. Cover and chill 4 hours or longer.
### Garnish and Serving
1. Shortly before serving, draw a vegetable peeler across the semisweet chocolate to create curls.
2. Let curls fall over the top of the pie.
3. Serve chilled. -
Bread & Butter Pickles
Bread & Butter
pickles
1 doz cucumbers
sliced
1/2 " small onions
sliced
Salt lightly and
let stand 1 hr.
Rinse in cold water
and drain well.
Make a brine of the
following:-
2 C sugar
1 C vinegar
1/2 C. water
1/2 tsp turmeric
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1 tsp mustard
1 tsp cinnamon
1 tsp ginger
1 tsp celery seed.
add cucumbers &
onions. let come to
a boil and seal in
hot jars.
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# Bread & Butter Pickles
## Ingredients
- 1 dozen cucumbers, sliced
- 1/2 dozen small onions, sliced
- Salt (for salting)
### Brine
- 2 cups sugar
- 1 cup vinegar
- 1/2 cup water
- 1/2 tsp turmeric
- 1 tsp mustard
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp celery seed
## Instructions
1. Slice cucumbers and onions.
2. Salt lightly and let stand 1 hour.
3. Rinse in cold water and drain well.
4. Make a brine of the following: sugar, vinegar, water, turmeric, mustard, cinnamon, ginger, and celery seed.
5. Add cucumbers and onions to the brine.
6. Let come to a boil.
7. Seal in hot jars. -
Bread Crumb Torte
Bread Crumb Torte. (Betty Crocker.)
[clipping pasted to card:]
BREAD CRUMB TORTE
4 egg yolks
1/2 cup sugar
1 cup fine bread crumbs
1/2 tsp. baking powder
4 egg whites
almond flavoring
Beat egg yolks till light and lemon colored. Add sugar gradually and beat till light. Mix bread crumbs, nuts and baking powder. Add to egg yolks mixture. Fold in flavoring and stiffly beaten egg whites.
Pour into 2 well-greased and floured 8-inch layer pans and bake 20 minutes in a moderate oven, 350 degrees F. Serve with a lemon custard or nut mustard.
[preamble text, right column of clipping:]
Torte means cake. And it seems to include just about every kind of cake that's baked. This crumb torte comes closest to being a torte in the strictest sense of the word. But it omits the spices.
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# Bread Crumb Torte
*Recipe by Betty Crocker*
## Ingredients
- 4 egg yolks
- 1/2 cup sugar
- 1 cup fine bread crumbs
- 1/2 tsp baking powder
- Almond flavoring
- 4 egg whites
## Instructions
1. Beat egg yolks till light and lemon colored.
2. Add sugar gradually and beat till light.
3. Mix bread crumbs, nuts, and baking powder.
4. Add to egg yolks mixture.
5. Fold in flavoring and stiffly beaten egg whites.
6. Pour into 2 well-greased and floured 8-inch layer pans.
7. Bake 20 minutes in a moderate oven, 350°F.
8. Serve with a lemon custard or nut mustard. -
Bread Rolls (Yeast Dough)
1 teaspoon salt
2 cups milk
1/2 cup butter + lard
1/2 cup sugar
1 c yeast
2 eggs
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# Bread Rolls (Yeast Dough)
## Ingredients
- 1 tsp salt
- 2 cups milk
- 1/2 cup butter + lard
- 1/2 cup sugar
- 1 cake yeast
- 2 eggs
- 5-6 cups flour (inferred)
## Instructions (inferred)
1. Proof yeast in a little lukewarm water or warm milk
2. Scald and cool milk, combine with sugar, salt, fat
3. Add eggs and yeast, incorporate flour gradually
4. First rise ~1–1½ hours, shape, second rise ~45–60 minutes
5. Bake ~375°F for 18–22 minutes -
Bread Sticks
Bread Sticks Aug. 1972
Recipe from the kitchen of Gladys Ward
7 Tablespoons butter
2 Cups Bisquick
1 Tablesps. Sugar
1/2 cup milk
Mix in bowl. Knead on
board. roll out & cut in strips.
Roll each strip in butter.
Sprinkle sesame seeds or poppy
seeds on top. Bake 12 mins.
400 degs.
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# Bread Sticks
## Ingredients
- 7 Tablespoons butter
- 2 cups Bisquick
- 1 Tbsp sugar
- 1/2 cup milk
- Sesame seeds or poppy seeds (for topping)
## Instructions
1. Mix ingredients in a bowl.
2. Knead on a board.
3. Roll out and cut into strips.
4. Roll each strip in butter.
5. Sprinkle sesame seeds or poppy seeds on top.
6. Bake 12 minutes at 400°F. -
Breading, Fish/Poultry
BREADING, FISH/POULTRY BAKERS & CHEFS FLOUR
LARGE BATCH:
25 pound all purpose flour
1 pound, 4 ounces seasoned salt
4 ounces pepper
1 pound paprika
Mix flour, salt, pepper, and paprika. Coat
fish or poultry with flour mixture.
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# Breading, Fish/Poultry — Bakers & Chefs Flour
## Ingredients
- 25 pounds all-purpose flour
- 1 pound, 4 ounces seasoned salt
- 4 ounces pepper
- 1 pound paprika
## Instructions
1. Mix flour, salt, pepper, and paprika.
2. Coat fish or poultry with flour mixture.