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Breakfast Sausage
Breakfast Sausage
1 pound ground turkey
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1 tsp ground sage
1 small onion, diced
1/4 cup dry bread crumbs
1 Tablespoon oil (opt.)
over
Back:
mix all ing. well in bowl. Chill
overnight Form into patties. Fry slowly
until brown on each side. Makes
6-8 patties
---
# Breakfast Sausage
## Ingredients
- 1 pound ground turkey
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1 tsp ground sage
- 1 small onion, diced
- 1/4 cup dry bread crumbs
- 1 Tbsp oil (optional)
## Instructions
1. Mix all ingredients well in a bowl.
2. Chill overnight.
3. Form into patties.
4. Fry slowly until brown on each side.
5. Makes 6–8 patties. -
Bridget's Mulligatawny
BRIDGET'S MULLIGATAWNY
1 Tbs butter
1 Rasher bacon chopped (optional)
1 Onion - sliced
3 level tsp curry powder
1/2 " " turmeric
2 Granny Smith apples
2 Carrots, peeled & chopped
6 dried apricots, chopped
1 large ripe tomato, skinned + chopped
2 litres (8 cups) good chicken stock (or
bullion cubes w/ water)
Squeeze of lemon juice
Back:
Melt butter in large saucepan, add bacon
Saute onion untill soft and glossy.
Add curry + turmeric — saute one minute
Add rest of ingredients — simmer for
about 3/4 hour. Run through processor
Reheat and add lemon juice and taste
for salt.
Serve with whipped cream and a
lemon slice + parsley
Traditional garnish is boiled rice.
---
# Bridget's Mulligatawny
*Recipe from the kitchen of Bridget*
## Ingredients
- 1 Tbsp butter
- 1 rasher bacon, chopped (optional)
- 1 onion, sliced
- 3 level tsp curry powder
- 1/2 tsp turmeric
- 2 Granny Smith apples
- 2 carrots, peeled and chopped
- 6 dried apricots, chopped
- 1 large ripe tomato, skinned and chopped
- 2 litres (8 cups) good chicken stock (or bouillon cubes with water)
- Squeeze of lemon juice
## Instructions
1. Melt butter in a large saucepan. Add bacon and sauté onion until soft and glossy.
2. Add curry powder and turmeric — sauté one minute.
3. Add rest of ingredients. Simmer for about 3/4 hour.
4. Run through processor (blend until smooth).
5. Reheat and add lemon juice. Taste for salt.
6. Serve with whipped cream and a lemon slice and parsley.
7. Traditional garnish is boiled rice. -
Broccoli Rice Casserole
BROCCOLI RICE CASSEROLE
1½ cups brown rice
• Salt to taste
2 tablespoons vegetable oil
1 large onion, chopped
2 large cloves garlic, minced
½ teaspoon dillweed
1 teaspoon thyme
1 teaspoon oregano
½ bunch parsley, chopped
½ pound mushrooms, sliced
1 green pepper, sliced
2 pounds broccoli, with
tough stalks removed,
remainder sliced thin
½ cup unsalted cashews
½ pound Gruyere cheese,
grated
¼ cup freshly grated
Parmesan cheese
½ pint sour cream
Preheat oven to 350 degrees.
In heavy saucepan with tight-
fitting lid, combine rice with 3 cups
water and dash of salt. Bring to boil,
reduce heat and simmer for about
45 minutes.
Heat oil in large skillet. Saute
onion, garlic, dill, thyme and orega-
Over
Back:
no until onions start to wilt. Then
add parsley, mushrooms and green
pepper. Stir 1 or 2 minutes and add
broccoli. Stir often.
As soon as broccoli changes col-
or and becomes tender but is still
crisp, add nuts and remove from
heat.
Spread cooked rice in 9-by-13-
inch baking dish. Cover with vege-
table-nut mixture, then with
cheeses, and finally with sour
cream. Bake for 20 minutes, until
mixture is bubbly and cheese has
melted. Yields 10 servings.
---
# Broccoli Rice Casserole
## Ingredients
- 1 1/2 cups brown rice
- Salt to taste
- 2 Tbsp vegetable oil
- 1 large onion, chopped
- 2 large cloves garlic, minced
- 1/2 tsp dillweed
- 1 tsp thyme
- 1 tsp oregano
- 1/2 bunch parsley, chopped
- 1/2 pound mushrooms, sliced
- 1 green pepper, sliced
- 2 pounds broccoli, tough stalks removed, remainder sliced thin
- 1/2 cup unsalted cashews
- 1/2 pound Gruyere cheese, grated
- 1/4 cup freshly grated Parmesan cheese
- 1/2 pint sour cream
## Instructions
1. Preheat oven to 350 degrees.
2. In a heavy saucepan with a tight-fitting lid, combine rice with 3 cups water and a dash of salt. Bring to a boil, reduce heat, and simmer for about 45 minutes.
3. Heat oil in a large skillet. Sauté onion, garlic, dill, thyme, and oregano until onions start to wilt.
4. Add parsley, mushrooms, and green pepper. Stir 1 or 2 minutes and add broccoli. Stir often.
5. As soon as broccoli changes color and becomes tender but is still crisp, add nuts and remove from heat.
6. Spread cooked rice in a 9-by-13-inch baking dish. Cover with the vegetable-nut mixture, then with cheeses, and finally with sour cream.
7. Bake for 20 minutes, until mixture is bubbly and cheese has melted.
8. Yields 10 servings. -
Broccoli Salad
G. White
Broccoli Salad
2 Bunches Broccoli (Flowers)
1 # bacon - cut & fried & drained
1 Cup Onion (Red or White) small pcs.
1 Cup Raisins
2 Cups Sunflower Seeds (toasted)
Dressing:
1 Cup Miracle Whip ) sugar to taste
1 T Vinegar ) (2 T or more)
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# Broccoli Salad
*Recipe from the kitchen of G. White*
## Ingredients
### Salad
- 2 bunches broccoli, florets only
- 1 lb bacon, cut, fried, and drained
- 1 cup red or white onion, finely diced
- 1 cup raisins
- 2 cups sunflower seeds, toasted
### Dressing
- 1 cup Miracle Whip
- 1 Tbsp vinegar
- 2 Tbsp sugar, or more to taste
## Instructions
1. Fry bacon until crisp; drain well and set aside.
2. Cut broccoli into small florets; discard stems or reserve for another use.
3. Combine broccoli florets, bacon, onion, raisins, and sunflower seeds in a large bowl.
4. Whisk together Miracle Whip, vinegar, and sugar until smooth.
5. Pour dressing over salad and toss to coat evenly.
6. Refrigerate at least 1 hour before serving to allow flavors to meld. -
Broccoli Sauce for Pasta
Card 1 Front:
BROCCOLI SAUCE FOR PASTA THE WASHINGTON POST
1 bunch fresh broccoli (about 1½ pounds)
½ cup olive oil
1 teaspoon fresh garlic, minced
¼ cup sun-dried tomatoes, julienned
2 tablespoons lemon juice
1 tablespoon minced fresh oregano or parsley,
or 1 teaspoon minced fresh rosemary (optional)
1 pound pasta, cooked
Freshly grated Parmesan to taste
Remove bite-sized florets from the broccoli.
(Save the rest for soup, if you wish.)
Blanch florets in a large quantity of boiling
salted water for about 3 minutes or until bare-
ly tender.
Card 1 Back:
Drain broccoli and rinse in cold water to stop
cooking.
Heat olive oil in a large skillet or sauce-
pan. Add the garlic and stir for a minute or
two over heat. Add broccoli florets, sun-dried
tomatoes, lemon juice and optional fresh herbs
and toss in oil. Add cooked pasta and toss.
Serve broccoli and pasta dish immediately
with freshly grated Parmesan passed separately.
Makes 4-6 servings.
TEST KITCHEN NOTES: Asparagus can be sub-
stituted for the broccoli in the recipe. Cut
the asparagus (preferably thin stalks) into 1½"
diagonal slices. There should be about 4 cups.
Blanch them as you would the broccoli.
---
# Broccoli Sauce for Pasta
*The Washington Post*
*Makes 4–6 servings*
## Ingredients
- 1 bunch fresh broccoli (about 1 1/2 pounds)
- 1/2 cup olive oil
- 1 tsp fresh garlic, minced
- 1/4 cup sun-dried tomatoes, julienned
- 2 Tbsp lemon juice
- 1 Tbsp minced fresh oregano or parsley, or 1 tsp minced fresh rosemary (optional)
- 1 pound pasta, cooked
- Freshly grated Parmesan, to taste
## Instructions
1. Remove bite-sized florets from the broccoli. (Save the rest for soup, if you wish.)
2. Blanch florets in a large quantity of boiling salted water for about 3 minutes or until barely tender.
3. Drain broccoli and rinse in cold water to stop cooking.
4. Heat olive oil in a large skillet or saucepan. Add the garlic and stir for a minute or two over heat.
5. Add broccoli florets, sun-dried tomatoes, lemon juice, and optional fresh herbs and toss in oil.
6. Add cooked pasta and toss.
7. Serve immediately with freshly grated Parmesan passed separately.
## Editor's Notes
- **Test Kitchen Note (from card):** Asparagus can be substituted for the broccoli. Cut asparagus (preferably thin stalks) into 1 1/2" diagonal slices — there should be about 4 cups. Blanch as you would the broccoli. -
Broiled Hamburgers
Broiled Hambergers Serves ??
makes 12
Recipe from the kitchen of Aileen Landreth
1# Ground Beef Double 2#
4 tbs. Catsup 8 tbs.
2 tsp Horseradish 4 tsp.
1 onion grated 2 onions or 1 large
1½ tsp Worchester Sauce 3 tsp.
1 tsp salt 2 tsp.
12 Hbgr. Buns 24 buns
Combine in mixing bowl - mix well - divide in 12 equal balls.
Open buns, spread thin mustard on tops - return to bag. Place a
ball of mixture on each bottom of bun - with the fingers spread
(over)
Back:
evenly over bun and well over edges.
Place on broiler rack; broil until brown - takes 3-5 minutes
according to distance from heat. Watch carefully until you
know time. Place tops on brown — only long enough to heat
and slightly brown. Door ajar - 1½ min or so.
Not long enough to make a loom — (by slow husbands)
Can be mixed & placed on buns, wax paper between the night before.
Makes it easy & fast —— when you have fast neighbors.
Ruth, Paula, Jim, Bob + Aileen — Thank you, kids 8/25/64
---
# Broiled Hamburgers
## Ingredients
- 1 lb ground beef
- 4 Tbsp catsup
- 2 tsp horseradish
- 1 onion, grated
- 1 1/2 tsp Worcestershire sauce
- 1 tsp salt
- 12 hamburger buns
- Mustard (thin, to spread)
## Instructions
1. Combine ground beef, catsup, horseradish, grated onion, Worcestershire sauce, and salt in a mixing bowl. Mix well.
2. Divide mixture into 12 equal balls.
3. Open buns and spread a thin layer of mustard on the top halves. Return tops to bag.
4. Place a ball of mixture on each bottom bun half. With fingers, spread evenly over bun and well over edges.
5. Place on broiler rack. Broil until brown — takes 3–5 minutes according to distance from heat. Watch carefully until you know the time.
6. Place tops on broiler — only long enough to heat and slightly brown. Keep door ajar — about 1 1/2 minutes or so.
7. Can be mixed and placed on buns the night before with wax paper between them. Makes it easy and fast when you have last-minute guests. -
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
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# 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. -
Broiled North Sea Kabobs
broiled North Sea kabobs
2 pounds frozen cod or 1 tablespoon brown sugar
haddock fillets 2 tablespoons minced onion
1/3 cup butter or margarine 1 teaspoon dry mustard
1/3 cup lemon juice Freshly ground pepper
Let frozen blocks of fish stand at room temperature for 20 minutes. Cut each
block in half the long way, then crosswise into eight two-inch cubes. Thread
four squares on each of four skewers, leaving space between. Place on lightly
oiled rack in broiling pan. Melt butter; combine with remaining ingredients.
Brush fish with butter sauce; broil about eight inches from heat for 20 minutes;
every five minutes give skewers a quarter turn and baste with butter sauce.
Serve with any remaining sauce. Makes four servings. FROM PARADE'S TEST KITCHEN
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# Broiled North Sea Kabobs
*Parade's Test Kitchen*
*Makes 4 servings*
## Ingredients
- 2 pounds frozen cod or haddock fillets
- 1/3 cup butter or margarine
- 1/3 cup lemon juice
- 1 Tbsp brown sugar
- 2 Tbsp minced onion
- 1 tsp dry mustard
- Freshly ground pepper
## Instructions
1. Let frozen blocks of fish stand at room temperature for 20 minutes.
2. Cut each block in half lengthwise, then crosswise into eight 2-inch cubes.
3. Thread four squares on each of four skewers, leaving space between pieces.
4. Place skewers on a lightly oiled rack in a broiling pan.
5. Melt butter; combine with remaining ingredients to make the basting sauce.
6. Brush fish with butter sauce; broil about 8 inches from heat for 20 minutes, giving skewers a quarter turn and basting with butter sauce every 5 minutes.
7. Serve with any remaining sauce. -
Brown Bread
Brown Bread
4c buttermilk
2c brown sugar
4 teasp soda
1 " salt
4 C whole wheat flour
mix altogether &
bake 1 houen.
grease bread pans
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# Brown Bread
## Ingredients
- 4 cups buttermilk
- 2 cups brown sugar
- 4 tsp soda
- 1 tsp salt
- 4 cups whole wheat flour
## Instructions
1. Grease bread pans.
2. Mix all ingredients together.
3. Bake at 325 for 1 hour. -
Brown Edge Cookies
Brown edge cookies
Sift together 1C corn starch
1/2 c flour
1/4 tsp salt
Mix 1/2 c margarine
1/2 c sugar
Beat in 2 eggs
Gradually stir in dry ingredients
Mix in 1C chopped nuts. Drop by scant
tsp on greased baking sheet 2" apart
Back:
Brush with melted margarine Bake 375° F
10 Min to 12 Min or til golden brown
Makes 5 doz
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# Brown Edge Cookies
*Makes 5 dozen*
## Ingredients
- 1 cup corn starch
- 1/2 cup flour
- 1/4 tsp salt
- 1/2 cup margarine
- 1/2 cup sugar
- 2 eggs
- 1 cup chopped nuts
- Melted margarine (for brushing)
## Instructions
1. Sift together corn starch, flour, and salt.
2. Mix margarine and sugar.
3. Beat in 2 eggs.
4. Gradually stir in dry ingredients.
5. Mix in 1 cup chopped nuts.
6. Drop by scant teaspoon onto a greased baking sheet, 2 inches apart.
7. Brush with melted margarine.
8. Bake at 375°F for 10 to 12 minutes, or until golden brown. -
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. -
Brown-Sugar and Oat Coffee Cake
BROWN-SUGAR AND OAT
COFFEE CAKE
*Cut in squares or rectangles; serve warm
with butter.*
1 cup flour
2 teaspoons baking powder
1/2 teaspoon each baking soda and salt
1 cup old-fashioned rolled oats
1 cup buttermilk
1/3 cup firmly packed dark-brown sugar
1 egg, beaten
1/2 cup butter or margarine, melted
1/2 cup dark raisins, plumped in hot
water 5 minutes, then drained
and patted dry
Stir together flour, baking powder, soda
and salt; set aside. In large bowl stir to-
gether oats and buttermilk. Add remaining
ingredients; mix well. Add flour mixture;
stir only enough to moisten. Turn into
greased 9-inch square baking pan. Bake in
preheated 375° oven 40 minutes or until
very rich golden brown. Makes 8 servings.
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# Brown-Sugar and Oat Coffee Cake
*Cut in squares or rectangles; serve warm with butter.*
## Ingredients
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp each baking soda and salt
- 1 cup old-fashioned rolled oats
- 1 cup buttermilk
- 1/3 cup firmly packed dark-brown sugar
- 1 egg, beaten
- 1/2 cup butter or margarine, melted
- 1/2 cup dark raisins, plumped in hot water 5 minutes, then drained and patted dry
## Instructions
1. Stir together flour, baking powder, baking soda, and salt; set aside.
2. In a large bowl stir together oats and buttermilk.
3. Add remaining ingredients; mix well.
4. Add flour mixture; stir only enough to moisten.
5. Turn into greased 9-inch square baking pan.
6. Bake in preheated 375° oven 40 minutes or until very rich golden brown.
7. Makes 8 servings.