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.

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Monday, February 9th

Breakfast:

Stewed Peaches 283 (substituted kiwi)

Soft-Cooked Eggs 394

toast with butter, jelly 704 or 709

coffee for adults (milk for children)

Luncheon:

Tomato and Cabbage Soup 975

crackers

whole wheat bread and butter

cottage cheese with Marmalade 712

tea for adults (milk for children)

Dinner:

Meat Souffle 405 (substituted Potato Frankfurter Souffle 407)

Creamed Carrots 1013 (substituted frozen veggie mix)

Buttered Parsley Potatoes 1069 (skipped due to potatoes in souffle)

bread and butter

Grapefruit Fluff 322

coffee for adults (milk for children)

Clearly, it’s not February, but I was looking for a recipe to use up some cabbage and I realized I had almost all of the ingredients on had to make this whole day’s menu so I went for it, even though it was Monday, January 19th.

I was missing the dried peaches, so I substituted the non-period appropriate kiwi.  I make two pieces of toast; one for the jam and one to slice into strips to dipped into the soft boiled egg.  Yummy!

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I’ve been impressed with the ease and tastiness of Meta’s soup recipes, and today’s selection didn’t disappoint.  The rest of the lunch menu rounded out the meal nicely (though I’m still a bit dubious about the pairing of sweet with cottage cheese, hence the small amount of marmalade).

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For dinner, I was a little wary of the souffle (the last Meta souffle I made involved chipped beef and was one of the worst dishes I’ve ever had), but this one turned out well.  It’s an interesting variation on mashed potatoes.  I used veggie hot dogs since I had them on hand, but it probably would have been better with regular hot dogs, ham or perhaps a baked potato flavor with bacon, cheese and green onions.  Out of carrots (what!?) so I used a four veggie blend and rounded out the meal with homemade bread.

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Dessert was light and airy.  I liked it a lot (big fan of grapefruit), but my husband didn’t care for it.  Baby was a big fan of the custard sauce.

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Great menu today and very thrifty!


394 Soft-Cooked Eggs

Fill a deep saucepan 2/3 full of boiling water and place over low heat.  Take eggs one at a time in a tablespoon and lower into the simmering water.  Simmer 4 minutes for soft to 6 minutes for medium.  Do not allow the water to boil, as this toughens the whites and makes them less digestible.  Soft-cooked eggs for babies and youg children may be prepared by placing eggs in boiling water, removing immediately from the heat, covering and allowing to stand at the back of the stove for 6 to 8 minutes.  If eggs are removed from the refrigerator at least half an hour before cooking, danger of cracking when they are put into hot water is minimized.

975 Tomato and Cabbage Soup

1/4 cup butter

1/3 cup flour

1 No. 2 tin (20 oz) tomato juice

1/2 bay leaf

1 slice onion

1 tsp salt

1 TBSP sugar

1 1/2 cups evaporated milk

2 1/4 cups finely chopped cooked cabbage (1008)

1 cup water

Melt butter and blend in flour; add tomato juice and stir over low heat until mixture boils and thickens.  Add bay leaf, onion, salt and evaporated milk; and heat separately in top of a double boiler over hot water.  Just before serving, strain out the bay leaf and onion and add cabbage and water (may be cooking water from cabbage).  Slowly stir the tomato mixture into the milk and cabbage.  Serve immediately. 5 servings.

407 Potato Frankfurter Souffle

5 medium potatoes

3/4 tsp salt

1 cup hot milk

2 TBSP butter

3 eggs, separated

1/4 lb. frankfurters, chopped fine

Peel potatoes and cool until tender in boiling salted water; drain and mash thoroughly or put through ricer.  Add salt, hot milk and butter, and whip until smooth, fluffy and white.  Stir in beaten egg yolks and chopped frankfurters.  Beat egg whites until stiff and fold in lightly.  Turn into buttered baking dish and bake in a moderate oven (350 degrees) for 30 minutes, or until puffy and golden brown.  5 servings.

322 Grapefruit Fluff

1 TBSP gelatine

1/4 cup cold water

1 No. 2 tin (20 oz) grapefruit sections

2 eggs, separated

1/4 cup sugar

1 cup milk

2 TBSP sugar

1 tsp. cornstarch

few grains salt

1 TBSP butter

Soften gelatine in the cold water; then dissolve in a little juice drained from the grapefruit, which has been heated.  Add to the rest of juice and the grapefruit, which may be diced or left whole, as desired.  Chill until liquid starts to congeal.  Beat egg whites until stiff; then gradually beat in the 1/4 cup sugar.  Whip this meringue into the gelatine mixture.  Chill until firm.  Beat egg yolks, add milk, and stir in the 2 tablespoons of sugar combined with the cornstarch.  Cook over boiling water, stirring constantly, until sauce thickens.  Stir in salt and butter and cool.  Serve over the grapefruit fluff.  5 or 6 servings.

Cabbage and Dill Chowder

Today’s recipe comes from The Encyclopedia.  This soup was easy, quick and really hearty and satisfying (the baby liked it a lot too).  I didn’t have fresh dill so I just substituted some dry dill.  This recipe is going into the regular rotation.

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Cabbage and Dill Chowder

3 TBSP butter

3 TBSP flour

2 1/2 cups water

2 bay leaves

1 medium onion, sliced

2 tsp. salt

1/4 tsp paprika

2 large heads and stems of fresh dill (I used 4 tsp. dried dill)

4 cups finely cut cabbage

1 1/2 cups milk

Heat butter in a large saucepan, add flour and stir until evenly blended.  Add water gradually, heat to the boiling point, stirring constantly.  Add bay leaves, onion, salt, paprika and dill; cover and simmer 20 min.  Remove bay leaves, dill, and onion with a slotted spoon.  Some of the dill seeds will remain in the soup.  Add cabbage and boil gently, uncovered for 7 min.  Add milk and heat just to the boiling point.  Serve at once.  4 generous servings.

Banana Bread

Today, I went over to a friend’s house for scrapbooking and afternoon tea. Of course, I turned to Meta for my contribution of banana bread and homemade Nutella (the latter clearly not a Meta recipe).  Great bread and awesome with the Nutella.  We also had scones and lemon curd, chocolate biscotti and yummy tea.  This recipe is not from The Modern Family Cookbook, but from The Encyclopedia.

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Banana Bread

1 3/4 cups all-purpose flour

2 tsp baking powder

1/4 tsp. soda

3/4 tsp. salt

1/3 cup shortening

2/3 cup sugar

2 eggs

1 cup mashed ripe bananas, 2 or 3

Grease an 8 x 4 x 2 1/2 inch loaf pan well.  Sift flour, measure and resift 3 times with baking powder, soda and salt.  Cream shortening and sugar in a 3-qt mixing bowl until smooth and fluffy.  Add eggs one at a time and beat well after each addition.  Stir in freshly mashed bananas.  Add flour in 4 portions and beat until smooth after each.  Turn into prepared pan and bake in moderate oven (350 degrees), 50 min or until a cake tester inserted into bread comes out clean.  Remove to cake rack to cool before slicing.  1 loaf.

Meta Lunch

Meta time!  I had some broccoli that I needed to use up so I looked up broccoli in Meta’s 1955 Modern Encyclopedia of Cooking (not The Modern Family Cookbook; but I wanted to branch out) and came up with this:

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Broccoli Noodle Platter

1 1/2-lb. bunch broccoli

2 cups broad noodles, 4 oz.

2-oz pkg dehydrated mushroom soup

1 cup milk

1/4 cup raisins

1/4 tsp salt

1/2 cup grated sharp American cheese, about 2 oz.

Prepare broccoli as described in Buttered Broccoli and boil quickly uncovered 10 to 15 min.  Meanwhile, drop noodles into 2 qts boiling salted water in top of double boiler and boil 5 to 6 min over direct heat.  Drain off all the water.  Place over boiling water.  Blend soup with milk and add to the noodles.  Add the raisins and salt, and cook over boiling water for 15 min, stirring frequently to keep smooth.  Heap lightly in the center of a warm platter, sprinkle with grated cheese.  Drain broccoli and arrange around the hot, cheesy noodles.  Serve piping hot. 4 servings.

I didn’t quite have the correct ingredients, but here’s what I used:

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The odd looking dish to the right of the casserole is:

278 Baked Bananas

5 medium-sized green-tipped bananas

3 TBSP lemon juice

About 1 1/2 cups crushed corn-flakes

Peel the bananas; roll first in lemon juice and then in the crushed cornflakes.  They should be well coated.  Lay in a buttered baking pan and bake 20-25 minutes in a moderate oven (350 degrees).  Serve hot, plan or with Lemon Sauce (934). 5 servings.

The casserole turned out pretty well.  Not amazing, but a good use of staples.  The bananas were just okay.

Monday, November 24th

Breakfast:

orange juice

Cornmeal Mush with top milk 169

toast with butter, jam 702 (peach butter)

coffee for adults (cocoa for children)

Luncheon:

Grilled Liver Sausage 615 (substituted Frankfurters in Blankets 595 with Mustard Sauce 922)

Creamed Rutabagas 1089

Grated Potato Patties 1073a (substituted Boiled Sweet Potatoes 1084)

celery and radishes

bread and butter

plums (canned)

tea for adults (milk for children)

Dinner:

Pork and Rice Casserole 569

Buttered Broccoli 1007

whole wheat bread and butter

grapes

coffee for adults (milk for children)


So.  You may have noticed that it’s not exactly November.  I completed breakfast and lunch on Nov. 24th and then completely blew off dinner in favor of not cooking.  Later (sometime in December), I decided that I might as well make the diner and invited my friend, Amy, over for lunch.  A million years later (is it already January?) I’m finally getting around to posting.

This was my first time encountering Cornmeal Mush in a Meta menu and it honestly was a bit bland.  No wonder grits usually involve a bunch of butter and cheese.  However, the shopping list for the orange juice was “oranges” so i juiced my own.  Yum, yum! A satisfying breakfast all around.

11.24.14 Breakfast

Lunch was a surprisingly hearty meal compared to the standard Meta lunch.  I skipped the canned plums (since they’re disgusting), but I was still pretty full after consuming this one.  The Frankfurters in Blankets were amazing and I especially loved the creamed rutabaga.  The rutabaga is an underrated vegetable in my opinion.

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“Dinner” was served for lunch.  My friend Amy is an awesome hostess so I went all out with a napkin and everything.  The pork and rice casserole was quite tasty considering the miniscule ingredients list.  Also, the grapes had seeds.  Weird.

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595 Frankfurters in Blankets

1 recipe baking powder biscuits (26)

10 frankfurters (about 1 lb.)

Roll dough to 1/4-inch thickness, and cut in 4-inch squares.  Lay a frankfurter on each square, roll up, and fasten by moistening edges of dough and pinching together. Place on baking sheet and bake in a 425 degree oven for 15 minutes, or until nicely browned.  Serve with Mustard Sauce (922).  5 servings.

Note: Half-cooked little pig sausages may be used in place of frankfurters.

922 Mustard Sauce

To 1 cup of thin White Sauce (919), add 1 tsp prepared mustard, mixing thoroughly.  Excellent with ham or meat loaf.

569 Pork and Rice Casserole

2 eggs

3 c. ground cooked pork

1/2 c. uncooked rice

1 c. milk

1 1/2 tsp salt

1/4 tsp. pepper

1/2 tsp. Worcestershire sauce

Beat eggs slightly and combine with remaining ingredients.  Turn into a casserole,k cover, and bake at 350 degrees for 1 1/2 hours.  Serve hot with Tomato Sauce (916) if desired.  5 servings.