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Strawberry Banana Jello
Strawberry Banana Jello
1 pkg. strawberry jello
1 cup boiling water
10 oz. pkg. frozen strawberries
1 diced banana
3/4 cup crushed pineapple (not drained)
1 tablespoon lemon juice or juice concentrate
Mix all together and put in refrigerator.
You may add frozen strawberries to boiling
water to thaw and not have to thaw them
beforehand.
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# Strawberry Banana Jello
## Ingredients
- 1 pkg. strawberry jello
- 1 cup boiling water
- 10 oz. pkg. frozen strawberries
- 1 diced banana
- 3/4 cup crushed pineapple (not drained)
- 1 Tbsp lemon juice or juice concentrate
## Instructions
1. Mix all ingredients together.
2. Put in refrigerator.
> Note: You may add frozen strawberries directly to the boiling water to thaw them, so you do not have to thaw them beforehand. -
Straw-Raspberry Syrup
Straw- Raspberry Syrup
1 1/4 c juice
1 1/2 c sugar
1/4 c Corn Syrup
1 T lemon juice
Heat juice in Kettle, add sugar & stir to
dissolve. Bring to full rolling boil & boil
hard 1 min. Use 1/4 t. oil to prevent
spatters.
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# Straw-Raspberry Syrup
## Ingredients
- 1 1/4 cup juice
- 1 1/2 cup sugar
- 1/4 cup corn syrup
- 1 Tbsp lemon juice
- 1/4 tsp oil (to prevent spattering)
## Instructions
1. Heat juice in a kettle.
2. Add sugar and stir to dissolve.
3. Bring to a full rolling boil and boil hard for 1 minute.
4. Use 1/4 tsp oil to prevent spatters. -
Stir-Fry Beef and Peas
STIR-FRY BEEF AND PEAS
Makes 4 servings at 71¢ each.
½ pound boneless lean round steak
2 teaspoons cornstarch
1 tablespoon dry sherry
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 small onion, sliced
1 clove of garlic, crushed
½ teaspoon finely chopped fresh
ginger root
¼ cup chicken broth
2 cups Sugar Snap peas, washed
and strung
1. Place meat in freezer for 30 minutes
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until firm enough to slice easily. Cut
into ⅛-inch slices.
2. Combine cornstarch, sherry and soy
sauce in small bowl. Add meat, stir
ring to coat well. (Can be done ahead to
this point and refrigerated.)
3. Heat oil in large skillet or wok; stir-fry
beef, onion, garlic and ginger 2 min-
utes. Stir in broth and peas; cook 2
minutes, until sauce thickens. Serve
over hot rice, if you wish.
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# Stir-Fry Beef and Peas
*Makes 4 servings at 71¢ each*
## Ingredients
- 1/2 pound boneless lean round steak
- 2 tsp cornstarch
- 1 Tbsp dry sherry
- 2 Tbsp soy sauce
- 2 Tbsp vegetable oil
- 1 small onion, sliced
- 1 clove of garlic, crushed
- 1/2 tsp finely chopped fresh ginger root
- 1/4 cup chicken broth
- 2 cups Sugar Snap peas, washed and strung
## Instructions
1. Place meat in freezer for 30 minutes until firm enough to slice easily. Cut into 1/8-inch slices.
2. Combine cornstarch, sherry and soy sauce in small bowl. Add meat, stirring to coat well. (Can be done ahead to this point and refrigerated.)
3. Heat oil in large skillet or wok; stir-fry beef, onion, garlic and ginger 2 minutes. Stir in broth and peas; cook 2 minutes, until sauce thickens. Serve over hot rice, if you wish. -
Stir-Fried Beef and Zucchini / Sausage and Zucchini Spaghetti
STIR-FRIED BEEF AND ZUCCHINI
1 recipe Fresh Tomato Sauce
(recipe follows)
2 tablespoons oil
2 pounds flank steak, thinly sliced
3 cups sliced zucchini
1 clove garlic, minced
Prepare Fresh Tomato Sauce. In a large
skillet heat oil over medium heat. Add
flank steak; stir fry 4 minutes or until
brown. Remove from skillet. Add zucchini
and garlic; stir fry 3 minutes or until ten-
der-crisp. Stir in tomato sauce and beef.
Cook 3 minutes or until heated through. If
desired, serve over noodles or rice. Yields
6 servings.
SAUSAGE AND ZUCCHINI SPAGHETTI
1 recipe Fresh Tomato Sauce
(recipe follows)
1 pound bulk pork sausage,
cooked, drained
2 1/2 cups sliced zucchini
Hot cooked spaghetti
Prepare Fresh Tomato Sauce. Add sau-
sage and zucchini. Cook 5 minutes or until
heated through. Serve over spaghetti.
Yields 4 servings.
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# Stir-Fried Beef and Zucchini / Sausage and Zucchini Spaghetti
*Yields 6 servings (Stir-Fried Beef and Zucchini); 4 servings (Sausage and Zucchini Spaghetti)*
## Ingredients
### Stir-Fried Beef and Zucchini
- 1 recipe Fresh Tomato Sauce (recipe follows)
- 2 Tbsp oil
- 2 pounds flank steak, thinly sliced
- 3 cups sliced zucchini
- 1 clove garlic, minced
### Sausage and Zucchini Spaghetti
- 1 recipe Fresh Tomato Sauce (recipe follows)
- 1 pound bulk pork sausage, cooked and drained
- 2 1/2 cups sliced zucchini
- Hot cooked spaghetti
## Instructions
### Stir-Fried Beef and Zucchini
1. Prepare Fresh Tomato Sauce.
2. In a large skillet, heat oil over medium heat.
3. Add flank steak; stir-fry 4 minutes or until brown. Remove from skillet.
4. Add zucchini and garlic; stir-fry 3 minutes or until tender-crisp.
5. Stir in tomato sauce and beef.
6. Cook 3 minutes or until heated through.
7. If desired, serve over noodles or rice.
### Sausage and Zucchini Spaghetti
1. Prepare Fresh Tomato Sauce.
2. Add cooked, drained sausage and zucchini to the sauce.
3. Cook 5 minutes or until heated through.
4. Serve over hot cooked spaghetti. -
Stir 'n Drop Sugar Cookies
Stir 'n Drop Sugar Cookies
Crisp sugar cookies, rather porous in texture.
2 eggs 2 teaspoons vanilla
3/4 cup sugar 2 cups Gold Medal® flour*
2/3 cup salad oil 2 teaspoons baking powder
1 teaspoon grated lemon peel, 1/2 teaspoon salt
if desired
Heat oven to 400°. Mix eggs, sugar, salad oil, lemon peel and vanilla thoroughly.
Stir in remaining ingredients. Drop dough by teaspoonfuls about 2 inches apart
onto ungreased baking sheet. Flatten with greased bottom of glass dipped in
sugar. Bake 8 to 10 minutes. 4 dozen cookies.
High Altitude: No adjustments are necessary.
*If using self-rising flour, omit baking powder and salt.
® Reg. T.M. of General Mills, Inc.
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# Stir 'n Drop Sugar Cookies
*Makes 4 dozen cookies*
## Ingredients
- 2 eggs
- 3/4 cup sugar
- 2/3 cup salad oil
- 1 tsp grated lemon peel, if desired
- 2 tsp vanilla
- 2 cups Gold Medal flour*
- 2 tsp baking powder
- 1/2 tsp salt
*\*If using self-rising flour, omit baking powder and salt.*
## Instructions
1. Heat oven to 400°F.
2. Mix eggs, sugar, salad oil, lemon peel, and vanilla thoroughly.
3. Stir in remaining ingredients (flour, baking powder, and salt).
4. Drop dough by teaspoonfuls about 2 inches apart onto an ungreased baking sheet.
5. Flatten each cookie with the greased bottom of a glass dipped in sugar.
6. Bake 8 to 10 minutes.
**High Altitude:** No adjustments are necessary. -
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.
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# Steamed Cod with Drawn Butter and Jiffy Fillets
*Two recipes on one Kitchen Tested Seafood Recipes promotional card — Series 207*
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# 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. -
Star Salad / Orange Salad
Star Salad
On individual plates of lettuce
arrange, in star pattern, five sec-
tions of grapefruit, free from
membrane; on these place five
sections of Sunkist orange, free
from membrane. Cut long, slen-
der strips of figs, and place on
edge of Sunkist orange sections;
fill spaces between orange star
points with finely-cut dates.
Serve with French Dressing.
Orange Salad
Pare two Sunkist oranges, cut in very
thin slices, and slices in quarters. Pour
over French Dressing, to which is added
a few grains of mustard, and serve on a
bed of watercress.
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# Star Salad / Orange Salad
## Ingredients
### Star Salad
- Lettuce leaves (for individual plates)
- 5 sections grapefruit, free from membrane
- 5 sections Sunkist orange, free from membrane
- Figs, cut into long, slender strips
- Dates, finely cut
- French Dressing
### Orange Salad
- 2 Sunkist oranges
- French Dressing, with a few grains of mustard added
- Watercress (for serving)
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## Instructions
### Star Salad
1. On individual plates lined with lettuce, arrange five sections of grapefruit, free from membrane, in a star pattern.
2. On top of the grapefruit sections, place five sections of Sunkist orange, free from membrane.
3. Cut figs into long, slender strips and place on the edge of the orange sections.
4. Fill the spaces between the orange star points with finely-cut dates.
5. Serve with French Dressing.
### Orange Salad
1. Pare two Sunkist oranges, cut into very thin slices, then cut the slices into quarters.
2. Pour over a French Dressing to which a few grains of mustard have been added.
3. Serve on a bed of watercress. -
Star Bacon and Chopped Steak Grill on Toasted Round Buns
STAR BACON and Chopped Steak Grill
ON TOASTED ROUND BUNS
MENU
STAR BACON
AND CHOPPED STEAK GRILL
on toasted round buns
DILL PICKLES
CLOVERBLOOM BUTTER
FRENCH FRIED ONIONS
GREEN SALAD BOWL
French Dressing
CHERRY PIE • COFFEE
★ MARIE GIFFORD
Armour Home Economist
1½ lbs. chopped beef (round or chuck) 8 round buns
½ lb. chopped pork shoulder Cloverbloom Butter
1 lb. Star Bacon
Have beef and pork ground together. Divide into
8 parts and shape into patties. Do not press meat
together, but shape it lightly to prevent packing.
Wrap each pattie with a slice of bacon secured with
a toothpick.
Set oven regulator at 450° F. and heat the broiler.
Place the steaks and buns which have been split
and buttered on the rack. Toast the buns to a golden
brown. Broil steaks 8-12 minutes, turning once. Add
seasoning when meat is turned. Serve each pattie on
a half of toasted bun with a thick slice of pickle on top.
Arrange on platter with extra slices of broiled bacon.
Serve the other halves of buns as extra bread.
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ARMOUR'S FEBRUARY
"MEAL OF THE MONTH"
As thrifty as it is delicious
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# Star Bacon and Chopped Steak Grill on Toasted Round Buns
*From Marie Gifford, Armour Home Economist*
## Ingredients
- 1 1/2 lbs. chopped beef (round or chuck)
- 1/2 lb. chopped pork shoulder
- 1 lb. Star Bacon
- 8 round buns
- Cloverbloom Butter
## Instructions
1. Have beef and pork ground together.
2. Divide into 8 parts and shape into patties. Do not press meat together, but shape it lightly to prevent packing.
3. Wrap each pattie with a slice of bacon secured with a toothpick.
4. Set oven regulator at 450°F and heat the broiler.
5. Split and butter the buns. Place the steaks and buns on the rack.
6. Toast the buns to a golden brown.
7. Broil steaks 8–12 minutes, turning once. Add seasoning when meat is turned.
8. Serve each pattie on a half of toasted bun with a thick slice of pickle on top.
9. Arrange on platter with extra slices of broiled bacon. Serve the other halves of buns as extra bread. -
Standard Units
Standard Units.
1 pony equals 1 ounce.
1/4 wineglass " 1 "
1 wine glass " 4 "
1 dash " 1/3 teaspoonfull.
1 wine glass " 4 ounces.
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Egg-man -
Roland Booker
Lisbon Falls Me.
tel 47-4 .
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# Standard Units
## Ingredients
- 1 pony = 1 ounce
- 1/4 wineglass = 1 ounce
- 1 dining glass = 4 ounces
- 1 dash = 1/3 teaspoonful
- 1 wine glass = 4 ounces
## Instructions
1. Reference equivalents above for standard bartending measurements. -
St. Nicholas Cake
St. Nicholas Cake
(Mrs. Beverly Bajus)
2 1/3 c. flour (regular or
instant blending)
1 3/4 c. sugar
2 tsp. baking powder
1 tsp. salt
1 c. shortening
3/4 c. milk
1 tsp. rum flavoring
1 tsp. vanilla
4 eggs
1/2 c. white raisins
1/2 c. chopped pecans
1/4 c. cut-up green
candied cherries
1/4 c. cut-up red candied
cherries
Spoon or pour flour into dry measuring cup. Level
off and pour measured flour into mixing bowl. Add
sugar, baking powder and salt to flour. Stir well to
blend.
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Add shortening, milk and flavorings. Beat two min-
utes with electric mixer (medium speed) or by hand
(150 strokes per minute). Add eggs and beat two
minutes more.
Stir in fruit and nuts. Spread evenly in well-
greased, 10-inch tube pan. Bake in moderately hot
oven (375 degrees) for 60 to 65 minutes.
Cool on rack 15 minutes before removing from pan.
Frost when cool or spread top of cake with powdered
sugar glaze and let glaze run down sides. Decorate
with cherries and nuts, if desired.
To make frosting, combine 2 cups powdered sugar,
1/4 cup butter or margarine, 2 tablespoons light cream
or milk and 1 teaspoon rum flavoring. Beat until
smooth.
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# St. Nicholas Cake
## Ingredients
- 2 1/3 cups flour (regular or instant blending)
- 1 3/4 cups sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 cup shortening
- 3/4 cup milk
- 1 tsp rum flavoring
- 1 tsp vanilla
- 4 eggs
- 1/2 cup white raisins
- 1/2 cup chopped pecans
- 1/4 cup cut-up green candied cherries
- 1/4 cup cut-up red candied cherries
## Instructions
1. Spoon or pour flour into dry measuring cup. Level off and pour measured flour into mixing bowl.
2. Add sugar, baking powder, and salt to flour. Stir well to blend.
3. Add shortening, milk, and flavorings. Beat two minutes with electric mixer (medium speed) or by hand (150 strokes per minute).
4. Add eggs and beat two minutes more.
5. Stir in fruit and nuts.
6. Spread evenly in well-greased, 10-inch tube pan.
7. Bake in moderately hot oven (375 degrees) for 60 to 65 minutes.
8. Cool on rack 15 minutes before removing from pan.
9. Frost when cool or spread top of cake with powdered sugar glaze and let glaze run down sides. Decorate with cherries and nuts, if desired.
## Frosting
- 2 cups powdered sugar
- 1/4 cup butter or margarine
- 2 Tbsp light cream or milk
- 1 tsp rum flavoring
1. Combine all ingredients and beat until smooth. -
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. -
Squash Soufflé
Squash Suffle
2 Summer squash.
2 eggs.
2 rounded TB. flour.
1 C sugar salt & pepper to
2 taste
Dash nutmeg.
1 C. rich milk. Pare squash
cut in small pieces, then
boil until tender, drain mash
with piece of butter size of a
walnut, add sugar salt & pepper
& nutmeg. Then add beaten egg
yolks. Mix well & flour & milk
until smooth. Last add beaten
whites & pour into a well buttered
casserole in a moderate oven
slowly about 45 minutes
300 to 325
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# Squash Soufflé
## Ingredients
- 2 summer squash
- 2 eggs, separated
- 2 rounded Tbsp flour
- 1/2 cup sugar
- Salt and pepper, to taste
- Dash of nutmeg
- 1 cup rich milk
- Piece of butter, size of a walnut
## Instructions
1. Pare (peel) squash and cut into small pieces.
2. Boil squash until tender, then drain and mash with a piece of butter the size of a walnut.
3. Add sugar, salt, pepper, and nutmeg to the mashed squash.
4. Add beaten egg yolks. Mix well.
5. Add flour and milk and mix until smooth.
6. Last, fold in beaten egg whites.
7. Pour into a well-buttered casserole.
8. Bake in a moderate oven slowly, about 45 minutes, at 300°F to 325°F.