via Roger Wilkerson
You’ve still got turkey leftovers? Not to mention all that leftover stuffing…
Just add a can of tomato soup and some cheese and DINNER IS SERVED.
Make a Turkey Divan with rich, red Tomato Soup to keep up the holiday spirits. In a saucepan, cook 1/4 cup chopped onion with 1/2 teaspoon crushed oregano in 2 tablespoons butter or margarine until tender. Add 1 can (10 3/4 oz.) Campbell’s Tomato Soup and 1/2 soup can water. In shallow baking dish (10 x 6 x 2″) spread 1 1/2 cups prepared stuffing; top with 4 servings sliced, cooked turkey. Sprinkle with 1/4 cup shredded mild process cheese. Bake at 450°F. for 15 minutes or until hot.
Too Many Turkey Leftovers Friday The day after Thanksgiving is coming up quickly. This month, I’m going to try to feature various ways that you might be able to use up some of all that extra turkey that you will invariably have in a few weeks.
S-t-r-e-t-c-h those holiday leftovers into an exciting one-dish supper. Prepare 1 1/3 cups Minute Rice as directed on package, adding 1/8 teaspoon savory. Cook 1 package Birds Eye Broccoli Spears or Cuts as directed; add 2 tablespoons butter. Mix 2 cans condensed cream of chicken soup, 1/2 cup milk, 2 diced pimentos, a little chopped parsley, and 1 1/2 cups diced leftover turkey, chicken, or other fowl. Mix well, season, simmer 3 minutes to heat and blend flavors. Arrange on platter, and serve 4 or 5.
Mayonnaise isn’t just for coating chicken and dipping it in sesame seeds. It’s also for fancy Hors d’Oeuvre Pie. (Apparently.)
1 frozen (9″) pastry shell, thawed
12 oz cream cheese
2 oz blue cheese (optional)
1/2 cup BEST FOODS Real Mayonnaise
1/2 tsp onion or garlic salt
Garnishes: Cherry tomato halves, sliced mushrooms, parsley sprigs, chopped hard-cooked egg, sliced ripe olives
On large baking sheet pat pastry into 11″ circle. Pierce thoroughly with fork. Bake in 425°F oven 8 minutes or until lightly browned. Cool. Place on serving platter. Beat next 4 ingredients until fluffy; spread evenly on pastry. Cover; chill at least 4 hours. Garnish as shown just before serving. Makes 12 (2 1/2″) wedges.
My daughter is usually not enthusiastic about retro recipes… when she needs to eat them. But when she came across this advertisement in an old National Geographic magazine, she ran to me right away.
“Mom, look, we need to make this!!! It’s got MAYONNAISE!!!”
1/2 cup BEST FOODS Real Mayonnaise
1 tsp dry mustard
1 tsp instant minced onion
1/2 cup fine dry bread crumbs
1/4 cup sesame seeds
2 cups cubed cooked chicken or turkey
Mix first 3 ingredients; set aside. Mix crumbs and sesame seeds. Coat chicken with Real Mayonnaise mixture, then crumb mixture. Place on baking sheet. Bake in 425°F oven 12 minutes or until lightly browned. Serve hot with dip. Serves 6.
This was going to be a fun cake recipe. And then there was a flood. So it’s still fun, but it’s also bizarre and memorable. If you are want to donate to support South Carolina flood victims, the South Carolina Emergency Management Division has a list of organizations that are working in the state.
I’ve mentioned a few times before that I like making cakes from scratch. There’s a lot of work involved, and so many ingredients and bowls and utensils — don’t get me wrong, I totally understand why boxed cake mixes were invented, and why they’re incredibly popular. But sometimes it’s great get back to basics. This used to be the only way to make cake: butter, eggs, flour, and perhaps some chocolate.
And people could be really judgmental about making cakes, too. There’s a whole story in this Baker’s Chocolate advertisement about Paula and her mother-in-law — and in the end, Paula’s amazing cake is what gets her accepted by her new family.
2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
1/4 teaspoon soda
1/2 teaspoon salt
1/2 cup butter or other shortening
1 1/4 cups sugar
2 eggs, unbeaten
3 squares Baker’s Unsweetened Chocolate, melted
1 cup milk
1 teaspoon vanilla
Sift flour once, measure, add baking powder, soda and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Then add chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (350°F.) 30 minutes. Spread Golden Cream Filling between layers and Chocolate Fluff Frosting on top and sides of cake.
You guys, I’m sorry.
I was going to post this cool chocolate cake recipe. Cake, filling, and frosting all from scratch. Delicious.
I baked the cake part Saturday, and then I couldn’t get it out of the pans.
ALWAYS GREASE YOUR PANS.
I was tired and angry. I decided to try again Sunday. (Hey, still plenty of time to cook, taste, and blog!)
And then we got a 200 year rainfall event.
This is one of the roads leading out of my neighborhood.
This is the other road leading out of my neighborhood. (And my dog.)
And I was thinking to myself, hey, no problem. I can still cook.
But then they shut off the water. Which is realistically good, because the water mains are all in terrible shape and everything is contaminated. However, I can’t wash my dishes. And this cake takes, like, four bowls and all sorts of whisking and utensils.
So the good news is, we’re totally fine. We’re on a hill, our house is dry, we have emergency supplies to get us through and plenty of peanut butter for sandwiches. We are much better off than many of our neighbors, both nearby and across the state (and indeed along the East Coast, but my Facebook and news feeds are a bit biased right now).
The bad news is, there’s no cake.
Yeah, it’s not that bad.
Our daughter, currently 11, recently announced that she was becoming a vegetarian. After much discussion about protein and balanced diets, realizing that her distaste for most beans was going to make that switch very difficult, she decided pescatarianism would be a better idea.
That leaves me with a new challenge. I grew up not liking seafood, largely due to my mother’s ideas about what “good fish” was (expensive and oddly named, usually) combined with her inexpert cooking methods. But now, I’ve got to increase the average fishiness of our menus.
And you know me — some of those menus are going to be retro. Thank goodness for this Lent-oriented idea from Heinz 57.
by Mrs. Larry L. Mudge, Detroit, Michigan
Melt 1/3 cup butter or margarine in saucepan. Blend in 3 Tbs. flour. Stir in 1/2 cup Heinz Hot Dog Relish, 2 tsp. rich, tangy Heinz 57 Sauce, 3/4 tsp. salt, 1/4 tsp. pepper. Cook, stirring, 1 min. Place 1 1/2 lb. halibut steak (or any fish fillets) on broiler pan. Spread sauce on fish. Broil 6 to 8 inches from heat for 12 min. or until fish flakes easily. (Makes 4-6 servings.) P.S. These delicious Crown Fillets go great with frozen French fried potatoes prepared according to package instructions.
This week we had a hankering for fried chicken, but it’s one of those things that is a challenge to make at home. I don’t have a deep fryer, and trying to pan fry with enough oil has almost inevitably ended with burnt chicken.
But there’s always oven “frying” as an option, even back in the retro cookbooks!
Southern Oven-Fried Chicken
1 4-ounce package potato chips (2 cups crushed)
1/4 teaspoon garlic salt
1 2-1/2- to 3-pound ready-to-cook frying chicken, disjointed
1/3 cup butter or margarine, melted
Combine crushed chips and seasonings. Dip chicken in melted butter; roll in chip mixture. Place pieces, skin side up, so they do not touch in greased shallow pan or jelly-roll pan. Bake in moderate oven (375°) 1 hour, or till tender (do not turn). Makes 4 servings.
Mrs. Robert Regg, Jr., Hendersonville, Tennessee
Something that you very rarely see in modern recipes is menu suggestions. If you look up how to cook an entree for your upcoming party, you aren’t also told to have on the table “cantaloupe & orange sections, sweet potatoes and apples, piquant beet & onion salad, chocolate cake, coffee, milk” alongside your Vegetable Surprise Baskets.
You don’t see many recipes named Vegetable Surprise Baskets, either…
2 1/2 cups green beans, cut in 1/2-inch pieces
1/2 cup chopped celery
4 frankfurters, cut in 1/4-inch slices
3 cups medium white sauce
32 slices white bread
1 egg white
2/3 cup milk
Cook beans and celery in small amount of salted water. After 10 minutes add sliced frankfurters and cook till vegetables are tender. Add drained mixture to white sauce. Heat thoroughly. Serve in baskets made as follows: With large cookie cutter, cut bread into rounds. With smaller cookie cutter, remove centers from 24 rounds. Place 3 rings on each of the 8 rounds. Brush tops and sides with egg white and milk beaten together. Place on greased cookie sheet, brown in hot oven, 400°F., for 15 minutes or until golden brown. Fill with creamed vegetables. Serve immediately.