Tuesday, November 3rd

Breakfast:

Tomato Juice 719a

Fried Cornmeal Mush 172 with Syrup 924

Broiled Bacon 544

coffee for adults (milk for children)

Luncheon:

Baked Sweet potatoes 1085

whole wheat bread and butter

Raw Apple and Raisin Salad 733 substituted Apple and Peanut Salad 732

tea for adults (milk for children)

Dinner:

Irish Stew 529

bread and butter

lettuce with French Dressing 841

Plain Baked Custard 226 substituted Brown Sugar Custard 227

coffee for adults (milk for children)


Breakfast:

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Meal Score: 7/10

Notes:  I totally forgot to pre-make the mush so it could coagulate prior to frying.  Whoops!   I did make cornmeal bread (yeast bread with cornmeal) so that’s kind of close?  Meal score negatively affected by having to chug tomato juice but stayed high due to bacon.

Luncheon:

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Meal Score: 8/10

Notes:  Mmm…  Simple, but satisfying.

Dinner:

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Meal Score: 5/10

Notes:  The Irish Stew was pretty bland (but certainly filling).  The salad (jazzed up with uncalled for cucumber and onion wasn’t much to write home about either.  The Brown Sugar Custard was the highlight (though still pretty plain).  Sadly, the picture of the custard is missing, but it went over super well with the husband and toddler.  Overall, satisfying and nutritious, but forgettable.

Overall Score:  6.5/10


732 Apple and Peanut Salad

5 medium-sized eating apples

juice of 1 lemon

1 medium stalk celery, diced

1/2 cup mayonnaise (843)

1/2 cup coarsely chopped peanuts

lettuce

Peel, quarter, and core apples.  Cut into 1/2-inch dice and sprinkle with lemon juice to prevent discoloration.  Cut celery into small dice.  Add the apples and mayonnaise and toss lightly.  Just before serving, add the peanuts and serve on lettuce leaves, or as a stuffing for peeled whole tomatoes.  5 servings.

529 Irish Stew

1 1/2 lb. lamb shoulder, cut in pieces for stew

flour

3 TBSP butter or bacon drippings

water

2 tsp. salt

dash pepper

5 medium potatoes, peeled and diced

5 carrots, scraped and diced

1 small onion, sliced

Wipe meat with a damp cloth; dredge thoroughly with flour and brown on all sides in a skillet or Dutch oven in which the butter or drippings had been melted.  Add 1 cup water, cover, and simmer 45 minutes; then add salt, pepper, potatoes, carrots and onion, with 1 1/2 cups more boiling water, and continue simmering until all are tender, about 30 minutes.  Serve piping hot.  If desired, a little chopped parsley may be added just before serving. 5 servings.

227 Brown Sugar Custard

1 1/2 cups evaporated milk

1 1/2 cups water

(can substitute 3 cups milk for evaporated milk and water)

3 eggs

3/4 cup dark brown sugar, firmly packed

1/4 tsp salt

Combine evaporated milk and water and heat to scalding.  Stir slowly into beaten eggs, add brown sugar and salt.  Strain and pour into custard cups which have been set in a shallow pan of hot water.  Bake in a moderately slow oven (325 F) for 30 minutes, or until custard test done.  Serve warm or cold, plain, or with a spoonful of tart jelly on top.  5 servings.

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Tuesday, July 7th

Breakfast:

grapefruit

prepared cereal with top milk

toast with butter, jelly 704 (crab apple)

coffee (milk for children)

Luncheon:

New Peas 1060 in Cheese Sauce 920

celery and carrot sticks 1122

whole wheat bread with butter

blackberries

iced tea (milk for children)

Dinner:

Spanish Pork Chops 551

Buttered Beets 1005

lettuce wedges with Russian Dressing 846

whole wheat bread with butter

Cocoa Puff 349 (substituted Red Devil’s Food Cake 109 with Chocolate Cream Cheese Frosting 137)

coffee (milk for children)


I never eat cold cereal for breakfast, so Meta’s menu’s are a nice excuse to venture down the neglected cereal aisle.  Looking for cereals available in 1942 makes shopping a nerdy treasure hunt.  I went with Grape Nuts (1897) and took pity on my toddler and bought him Kix (1937).  Other possibilities include: shredded wheat (1890), granola (1900ish), Kellogg’s Corn Flakes (1907), Uncle Sam Cereal (1908), Kellogg’s All Bran (1916), Wheaties (1922), Raisin Bran (1926), Rice Krispies (1929) and Cheerios (1941; originally known as CheeriOats).

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Lunch was a fruit and veggie bonanza.  Four servings in one meal, plus the grapefruit at breakfast and I’ve already hit my minimum quota for the day.  Also, it was fun to dip the bread, celery and carrots in the cheese sauce.

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Three more servings of veg at dinner too!  The Spanish Pork Chops were tasty in a comfort-food way.  As I was eating them, I noted something was a bit spicy.  Recalling the very short ingredient list, I identified the spicy element as pepper.  Evidently I’ve been eating way to much retro food.

Also, I ran out of chili sauce for the Russian dressing so the dressing is actually a delicious (but decidedly un-Meta) mango-peanut dressing.

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For dessert, I made a Red Devil’s Food Cake, which low and behold: is actually red(ish)!:

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You can also see the beginnings of my decorating problems.  It was so moist that it crumbled whenever I touched it.  Here’s the end results with lots of sprinkle camouflage:

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Whoops.  Not the best looking cake, but super tasty!  I actually made the cake for a writing club that I went to Tuesday afternoon (super fun!) so I wasn’t up for the scheduled Cocoa Puff.

Thumbs up for the today’s menu.  Nothing super memorable, but a solid menu.


551 Spanish Pork Chops

5 thick pork chops (1 1/2 lbs.)

1 TBSP. fat

1 onion, sliced

2 cups tomatoes

1 tsp salt

1/2 tsp pepper

3 TBSP. flour

3 to 4 cups boiled rice (174)

Brown chops on both sides int eh fat in a hot skillet; remove chops from pan.  Brown onions in same pan; add chops, tomatoes, and seasonings.  Cover, and simmer 30 to 40 minutes.  Remove meat and thicken the tomato mixture with the flour mixed to a smooth paste with 1/4 cup cold water; boil 2 to 3 minutes, stirring constantly.  Place rice in center of platter, arrange chops around rice, and pour tomato sauce over all. 5 servings.

109 Red Devil’s Food Cake

2 cups cake flour

1 tsp. soda

1/4 tsp. salt

1 1/2 squares baking chocolate

1/2 cup butter or other shortening

1 1/2 cups sugar

2 eggs, beaten

1 tsp. vanilla

1/2 cup thick buttermilk

1/2 cup water

Sift flour, measure and resift 3 times with soda and salt.  Melt chocolate over hot water (1124); cool.  Cream butter until soft and smooth, then add sugar and blend thoroughly.  Add beaten eggs and beat until smooth and fluffy.  Stir in vanilla.  Mix in cooled chocolate.  Combine buttermilk and water.  Add flour and liquid alternately in several portions, beginning and ending with flour and beating until smooth after each addition.  Turn into two 8-inch cake pans, lined with waxed paper in the bottom and buttered on the sides, and bake in a 350 degree oven for 27 to 30 minutes, or until cake springs back when lightly pressed with finger tips.  Turn out onto cake racks and cool.  Spread when cool with any desired frosting.  10 servings.

137 Chocolate Cream Cheese Frosting

1 package (3 oz.) cream cheese

1 square (1 oz.) bitter chocolate, melted (1124)

2 cups sifted confectioners sugar, firmly packed

pinch salt

1/2 tsp. vanilla

2 to 4 TBSP top milk or cream

Work cream cheese with a spoon until very soft.   Blend in the cooled melted chocolate and gradually add the sugar, beating until smooth after each addition.  Add salt and vanilla, and stir in enough top milk or cream to give a smooth spreading consistency.  Spread on cooled cake.  Makes enough for two 8-inch layers.

Thursday, March 26th

Breakfast:

freshly cut grapefruit

French Toast 56

Syrup 924

Luncheon:

Cream of Spinach Soup 959 substituted Cream of Asparagus Soup 946

soda crackers

Grated Carrot Salad 742

Doughnuts 128 (save half for Friday dinner) substituted Half-A-Pound Cake 112

tea for adults (milk for children)

Dinner:

Spanish Sausage 566

Mashed Potatoes 1077

Buttered Green Beans 985

whole wheat bread and butter

Plums 718

Coffee for adults (milk for children)


Clearly I’m a bit late on this one.  I was setting up for a new post later this week and noticed I never posted this menu from March!

No complaints about breakfast, as per usual:

3.26.15 breakfast

Lots of substituting at lunch, but the soup and salad were both quite good.

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and lunch dessert (with berry sauce on top):

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The cake was tasty (naturally), but didn’t have the classic pound cake texture.  This was a bit lighter and airier.

The Spanish Sausage at dinner turned out much more flavorful than I expected from the short ingredient list.  The long cooking time must have concentrated the flavors (plus: sausage).  I vaguely recall skipping the canned plums (since eww).

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946 Cream of Asparagus Soup

1 1/2 lbs. fresh asparagus

2 TBSP. butter

1/4 c. flour

1 1/2 c. evaporated milk

2 1/2 c. asparagus cooking water

2 tsp. salt

Remove paper-like scales on asparagus with paring knife.  Wash thoroughly.  Cut into 2-inch lengths, separating the thick stems from the tips.  Split the stems lengthwise and drop into 2 cups boiling salted water until tender, 8 to 10 minutes.  Drain asparagus and save both cooking waters.  There should be 2 1/2 cups water.  If more, boil down; if less, add fresh water.  Rub stalks through a sieve.  Melt butter in saucepan, blend in flour, and add evaporated milk, the asparagus puree and the cooking water.  Cook until soup boils and thickens, stirring constantly.  Add salt and asparagus tips and serve piping hot, with crisp crackers or croutons (61). 5 servings.

Note: Canned asparagus (1-lb tin) may be used instead of the fresh.

742 Grated Carrot Salad

5 medium-sized carrots

1/3 c. French dressing (841) or mayonnaise (843)

Lettuce

chopped stuffed olives

Wash, scrape and grate carrots coarsely, rubbing over grater only one way.  Combine lightly with French dressing or mayonnaise and pile on lettuce leaves on individual plates.  Garnish with a few chopped olives if desired.  Chill before serving. 5 servings.

Note: Half of the grated carrot may be replaced by finely chopped cabbage.

112 Half-A-Pound Cake

1/2 lb. cake flour (2 1/4 cups sifted)

1 tsp. baking powder

1/4 tsp. salt

1/2 tsp. nutmeg

1/2 lb. butter (1 cup)

1/2 lb. eggs (4 eggs)

2 tsp. rose water

1/2 lb. sugar (1 cup)

Sift flour, measure or weigh, and resift 3 times with baking powder, salt and nutmeg.  Cream butter thoroughly and add the flour mixture in 3 portions, mixing until smooth after each addition.  Beat eggs until thick and lemon-colored; add flavoring ad sugar all at once, and beat until very light.  Then beat the egg mixture thoroughly into the fat-flour mixture.  Have a bread loaf pan (8 1/2 x 5 x 3 inches) lined with 4 thicknesses of smooth brown wrapping paper; butter the inmost piece of paper thoroughly.  Pour in the batter, pushing it well into the corners of the pan, so surface is even.  Lay another piece of buttered brown paper across the top of the pan and bake in a 350 degree oven for 1/2 hour; then remove paper from top and bake 1 hour longer.  Cool a few minutes in pan before turning out onto wire cake rack to finish cooling.  Makes 1 loaf.

566 Spanish Sausage

1 1/2 lbs. pork sausage, country style.

1 No. 2 tin tomato juice or No. 2 1/2 tin tomatoes, strained

1/2 cup finely chopped onions

1/2 cup finely chopped green pepper

1/2 cup finely chopped celery

1/2 tsp. salt

dash of pepper

1 1/2 tsp. sugar

2 TBSP. flour

1/4 cup water

grated Parmesan cheese

Shape sausages into 10 patties and brown in hot skillet.  Add tomato, onion, green pepper, celery and seasoning; cover, and simmer 1 hour.  Remove sausage to a hot platter.  Blend flour and water and when smooth, add to tomato juice in which sausages were cooked.  Stir until it boils and thickens.  Pour sauce over meat, sprinkle with cheese, and serve hot. 5 servings.

Friday, February 13th

Breakfast:

freshly cut grapefruit

Rolled Oats with top milk 168

toast with butter, jam 702 or 712

coffee for adults (milk for children)

Luncheon:

Baked Eggs in Bacon Rings 381

toast and butter

Pickles 726

Fruit-Filled Peanut Cookies 222 (save half for Saturday’s luncheon) (substituted Oatmeal Drop Cookies 204)

tea for adults (milk for children)

Dinner:

Lamb Patties 525

Quick Escalloped Potatoes 1075 (substituted Baked Potatoes 1067)

Buttered Peas 1060

bread and butter

Baked Apples 266 or 267

coffee for adults (milk for children)

Breakfast was a standard yummy Meta breakfast.

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I’ve been waiting to try 381 Baked Eggs in Bacon Rings since it sounded delicious.  Good news–it tasted delicious too!  I changed the cookie out to Oatmeal Drop Cookies because I bought a giant Costco package of raisins and it made me crave oatmeal cookies.  To my dismay, there weren’t any raisin in the recipe so I just substituted them for the nuts it called for.  My only complaint about lunch was the lack of vegetables.  A pickle is kind of a vegetable, but only vaguely.

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Dinner was a bit short on vegetables too now that I think of it.  Potatoes and peas are kind of vegetables, but also kind of cheating on the vegetable count.  In any case, the Lamb Patties were as delicious as the last time I made them.  This recipe is going on my regular rotation.

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At least dessert was a (delicious) fruit serving (with raisins!):

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Decent menu, but not one of my all-time favorites since it didn’t quite feel balanced in the same way as many of Meta’s menus.


381 Baked Eggs in Bacon Rings

5 round pieces toast

5 slices bacon

5 eggs

salt and pepper to taste

In bottoms of greased muffin tins place rounds of toast.  Pan-broil bacon slices until about half done, drain, and line sides of muffin pans with them.  Break an egg into each and season to suit taste.  Bake in a moderatly slow oven (300 to 325 degrees) about 20 minutes, or until eggs are firm.  Remove with spatula so that toast, bacon and egg all retain shape.  5 servings

204 Oatmeal Drop Cookies

3/4 cup all-purpose flour

1/4 tsp. salt

1/2 tsp. baking powder

1/2 tsp cinnamon

1/4 c. shortening

1/2 c. sugar

1 egg

3/4 c. rolled oats

3 TBSP. milk

1/4 c. chopped nuts

Sift flour, measure, and resift twice with salt, baking powder and cinnamon.  Cream shortening, blend in sugar, and add slightly beaten egg; beat until smooth and light.  Stir in oats.  Add half the flour and stir in; then add milk, rest of flour, and nuts, stirring until well mixed. Drop from a teaspoon onto a buttered baking sheet, and bake in a moderately hot oven (400 degrees) for 10 minutes, or until nicely browned.  Makes about 1 1/2 dozen cookies.

266 Baked Apples No. 1

5 large baking apples

1/2 cup brown sugar

1/4 cup raisins or chopped nuts, if desired

2 TBSP butter

Wash and core apples, Fill the cores with the brown sugar and raisins or nuts, and dot with butter.  Place in baking pan or casserole and pour enough water around them just to cover the bottom of the pan.  Bake in a moderate (350 degree) oven 45 minutes to 1 hour, or until tender when pierced with a fork.  5 servings

Variation:  Fill the centers of the apples with 1/2 cup drained crushed pineapple and 1/4 cup brown sugar.  Dot with butter, pour water into pan, and bake as above.

Meta-llaneous Edition 2

I have a backlog of recipes that I’ve made, but haven’t posted so I going to add them here to get it off of my to-do list.

I made Chocolate Chip Cup Cake with 133 Chocolate Butter Frosting for the first night of a class I was teaching.  Sprinkles are mandatory on cup cakes.  The cake recipe was actually from the 1942 Wartime supplement. The honey flavor came through and was a nice change of pace.

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Chocolate Chip Cup Cakes

2 1/2 cups cake flour

2 1/4 tsp baking powder

1/2 tsp salt

1/2 cup shortening (half butter)

1 cup strained honey

1/2 cup sugar

3 eggs, separated

1 tsp vanilla

1/2 cup milk

1 cup semi-sweet chocolate chips

Sift flour, measure, and resift 3 times with baking powder and salt.  Cream shortening until soft and smooth; add honey and beat until fluffy, then add 1/4 cup of the sugar and the egg yolks, and beat until light.  Stir in vanilla.  Add flour mixture and milk alternately in several portions, beginning and ending with a portion of flour and beating smooth after each addition.  Beat egg whites until stiff and gradually beat in the remaining sugar; fold into the batter.  Add the chocolate chips, stirring until just distributed.  Dip into muffin tins lined with paper baking cups, or thoroughly buttered, filing them about 2/3 full.  Bake in a moderate oven (350 degrees) about 20 minutes, or until golden brown and springy when touched.  Lift out onto cake racks to cool  Makes about 2 dozen cup cakes.

133 Chocolate Butter Frosting

To the Butter Cream Frosting (132), add 1/2 to 1 square bitter chocolate, which has been melted (1124) and cooled thoroughly.


I had been meaning to try the next recipe for awhile since Meta advocates drinking the cooking water of vegetables to retain the vitamin and mineral value.  Results were of questionable flavor and rather salty.  I’ll just try to eat more vegetables instead.

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25 Vegetable Juice Cocktail

If any of the cooking water or “pot liquor” must be poured off after cooking vegetables, save it in a covered jar in the refrigerator until enough has accumulated to make appetizer cocktails for the family.  A combination of several such pot liquors is especially desirable.  Add some tomato juice or sauerkraut juice if desiered, season to suit taste (probably no salt will be needed since cooking water is generally salted), and serve ice cold.

Use pot liquors as soon as possible, as their flavor and vitamin value deteriorate, though the mineral content is not affected by standing.


I used the next two recipes to make little finger sandwiches for a party.  The devilled egg sandwiches were fantastic; the small texture of the eggs made the filling stay a lot better than diced eggs.  The carrot butter ones tasted mostly of butter (not that that’s bad), but I expected more carrot flavor.

Prep shots:

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After cutting.  Cute!

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871 Carrot Butter

1 medium carrot

1/2 cup butter

1/8 tsp celery salt

1/4 tsp sugar

1 TBSP mayonnaise

Scrape carrot and grate; mix to a spreading consistency with the butter, which has been creamed until soft and smooth.  Add celery salt, sugar and mayonnaise.  With this sandwich spread, the bread for sandwiches need not be buttered.  Enough for 5 sandwiches.

887 Devilled Egg Sandwiches

5 hard-cooked eggs (395)

2 TBSP mayonnaise (843)

salt to suit taste

prepared mustard, if desired

10 slices buttered bread (1/3 cup butter)

5 leaves lettuce or 1 bunch watercress

Shell the eggs and put them through a ricer or sieve.  Mix thoroughly with mayonnaise, salt and mustard, and spread on 5 of the bread slices.  Cover with lettuce or cress and lay remaining slices of bread on top.  5 full-size sandwiches.


My candy making experience is rather limited.  Fudge seemed like something I should try.  I made this for a Christmas cookie/candy exchange.  It seemed to go smoothly until it was cooling time.  The instructions say to put the pan in cool water.  That seemed like a good way to warp the pan, so I poured it into a bowl setting in an ice bath.  It cooled much quicker than expected and getting it out of the bowl was not very successful.  The bits were a bit sweet for my taste, but still pretty decent, as my friend (and hand model), Julie, shows:

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154 Chocolate Fudge

2 squares bitter chocolate

2 cups sugar

1 cup milk

1 tsp. light corn syrup

1/4 tsp salt

2 TBSP butter

1 tsp. vanilla

1/2 to 1 cup chopped nuts, if desired

Cut or break chocolate into small pieces, put into saucepan with sugar, milk, corn syrup, salt, and butter; stir until well mixed, and place over direct heat.  Cook with occasional stirring to the soft ball stage (234 degrees), being sure to remove the pan from the heat while making the test in cold water.  When done, remove from heat, place in pan of cold water, and cool without further stirring or shaking of pan.  When cool enough so the hand may be held on the bottom of the pan comfortably, add vanilla and beat fudge vigorously until it begins to stiffen and loses its shine.  Stir in nuts.  Turn out into a buttered 8-inch square pan, pressing into a uniform layer.  Mark in squares and cool thoroughly.  Makes 1 1/4 pounds.


Fortunately, I also made a backup recipe for the cookie exchange.  I was a little dubious about this one since I’m not really a fan of gum drops, but these were buttery, crisp and quite good.

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201 Gum Drop Cookies

1 cup all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1/3 cup shortening, half butter

2/3 cup sugar

1 egg, beaten

1/2 tsp vanilla

2 TBSP milk

3/4 cup spiced gum drops, cut into small pieces

Sift and measure flour; resift 3 times with baking powder and salt.  Cream shortening; add sugar gradually and continue creaming.  Add well-beaten egg and beat until fluffy.  Stir in vanilla.  Add flour mixture alternately with milk, beating well after each addition.  Add gum drops and drop by rounded teaspoonfuls onto a greased baking sheet, about 2 inches apart.  Bake in a moderately hot oven (400 degrees) for about 10 minutes, or until cookies are lightly browned.  Remove immediately to cake cooler; they become crisp as they cool.  Makes about 2 1/2 dozen.

Meta Recipes for the Week

Random Meta recipes I made this week:

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Great texture and flavor from the cornmeal.  I’m never buying a mix again with Meta’s arsenal of tasty cakes.

39 Cornmeal Griddle Cakes

1 1/2 cups all-purpose flour

1/4 cup yellow cornmeal

3 tsp baking pwder

1 tsp salt

2 TBSP sugar

1 egg

1 cup milk

1 cup water

1/4 cup melted shortening

Sift flour, measure, and resift with all dry ingredients.  Beat egg, add milk and water, and pour all at once into dry ingredients.  Beat with egg beater until smooth.  Stir in melted shortening.  Bake on moderately hot griddle, very lightly greased, until golden brown on under side and dry-looking on top; then turn and bake until other side is brown.  Makes about 2 dozen 4-inch cakes.


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Is this really a recipe?  Perhaps not, but it was a tasty way to use up the last of the cottage cheese.

788 Cottage Cheese and Chives

Select fresh green spears of chives; wash and shake off moisture.  Hold spears together and cut up small with kitchen shears.  Add to cottage cheese in the proportion of about 2 teaspoons to 1 lb. cheese.  Mix thoroughly and let stand in refrigerator at least half and hour before serving.  Serve on lettuce, with French Dressing (841), if desired. 4 to 5 servings.


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If you look closely, there’s a bit missing from this scone.  They went pretty fast.  I’ve haven’t had much success in the scone department previously, but these turned out really well except for a bit of burning along the edges due to the milk/yolk mixture dripping on the pan.  I’d recommend a light hand with it.  I did substitute dried cherries for the currants and candied cherries since that’s what I had on hand.

Scones

1 3/4 cups all-purpose flour

3 tsp baking powder

1 tsp salt

1/4 cup sugar

1/4 cup shortening

1/2 cup dried currants, washed

1/4 cup sliced candied cherries

1/2 cup milk

1 egg yolk beaten with 1 TBSP cream

2 TBSP sugar

1/2 tsp cinnamon

Sift flour, measure, resift 3 times with baking powder, salt and 1/4 cup sugar.  Cut shortening into dry ingredients with pastry blender or 2 knives until mixture resembles coarse corn meal.  Stir in currants and cherries.  Add milk all at once, stir quickly with a fork.  Divide dough into 6 equal portions.  Knead each portion very quickly on a lightly floured board or pastry cloth and pat out into rounds 1/4-inch thick and 5 inches in diameter.  Place on greased baking sheet.  Mark each round with a knife into 4 pie-shaped sections.  Brush tops with yolk and cream mixture.  Sprinkle with the 2 TBSP sugar mixed with cinnamon.  Bake in a hot oven (450 degrees) 15 min.  Serve hot.  6 to 8 servings.  (From The Encyclopedia)


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I liked this so much, I had it two days in a row for lunch.  The toast triangles are my “artistic” touch.

837 Tuna Fish Salad

1 tin tuna fish (7-oz.)

1/2 cup chopped celery

1 TBSP lemon juice

1 1/2 tsp. capers (if desired)

1/4 cup chopped sweet pickles

1/3 cup mayonnaise (843) or boiled salad dressing (840)

Lettuce

Drain tuna and flake.  Add remaining ingredients and toss lightly.  Cover tightly and chill before serving on crisp lettuce.  5 servings.


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I was really hoping some sort of magic kitchen chemistry would clarify the name of the next recipe, but the muffins looked like standard muffins.  The name’s still a mystery, but they were darn tasty, especially with jam.

52 Twin Mountain Muffins

2 cups all-purpose flour

3 3/4 tsp baking powder

1/2 tsp. salt

2 TBSP butter

2 TBSP other shortening

1/4 cup sugar

1 egg, beaten

1 cup milk

Sift flour, measure, and resift twice with baking powder and salt.  Cream butter and shortening and blend in sugar gradually.  Add beaten egg and beat until smooth and fluffy.  Add flour mixture alternately with the milk, beating well after each addition.  Dip into buttered muffin tins, filling about 2/3 full and bake in a moderate oven (375 degrees) for about 25 minutes, or until delicately browned.  Serve hot.  18 small muffins.

Cocoa Macaroons

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Delicious? You betcha!

218 Cocoa Macaroons

2 egg whites

3 TBSP cocoa

1/4 tsp. salt

3/4 cup sugar

1 1/2 cups cornflakes

1/2 cup moist shredded cocoanut

Beat egg whites until stiff.  Mix cocoa, sugar and salt together, and add slowly to egg whites, continuing to beat until smooth and thoroughly mixed.  Then fold in cornflakes and cocoanut well.  Drop from a teaspoon onto a baking sheet covered with waxed paper or buttered brown paper.  Bake in a slow oven (300 degrees) for 20 to 30 minutes, or until well dried.  Remove to cake coolers and cool.  Makes about 2 dozen macaroons.