Asparagus Casserole

This tasty dish is popular at potluck suppers in the country.

  • 2 (10 oz) pkgs. frozen asparagus
  • 1 cup chopped onion
  • 1/4 cup butter or regular margarine
  • 6 tbsps flour
  • 3 cups milk
  • 2 tsps salt
  • 1/4 tsp pepper
  • 4 hard-cooked eggs, sliced
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup dry bread crumbs
  1. Cook asparagus as directed on package until barely tender; drain.
  2. In a large skillet, cook onion in butter until tender (not brown).
  3. Stir in flour.  Add milk and cook, stirring constantly, until thickened.  Mix in salt, pepper, eggs, and asparagus.
  4. Turn into a 2-qt. casserole.  Top with cheese and crumbs.  Bake in moderate oven (350°) about 30 minutes, until hot and bubbly.

Makes 8 servings.

Farm Journal’s Country Cookbook, 1959

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Baked Asparagus/Cheese Sandwich

Serve with baked ham slices, relishes, and lemon meringue pie.

  • 6 thick (3/4″) slices firm-textured bread (like home-baked)
  • 6 (3 1/2″ square) slices Swiss cheese
  • 4 eggs
  • 2 cups milk
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp ground nutmeg
  • 1 tbsp finely chopped onion
  • 18 cooked asparagus spears
  • 1/2 cup shredded Cheddar cheese
  1. Trim crusts from bread slices.  Arrange bread slices in bottom of 13 x 9 x 2″ pan or glass dish.  Top each bread slice with a slice of Swiss cheese.
  2. In a bowl, beat eggs slightly; add milk, stir in seasonings and onion.  Pour this mixture over sandwiches and bake at 325° for 25 minutes.
  3. Remove from oven.  Top each bread slice with 3 cooked asparagus spears.  Sprinkle on shredded Cheddar cheese.  
  4. Return dish to oven and continue to bake 10-15 minutes, until custard sets and top is golden.  Allow to stand 5 minutes before serving.

Makes 6 servings.

Farm Journal’s Country Cookbook, 1959

Saucy Chicken Cheese Sandwich

Start the meal with tomato juice—also have molded fruit salad.

  • 1 can condensed cream of chicken soup
  • 1/3 cup milk
  • 1/3 cup shredded sharp Cheddar cheese
  • 1 (5-6 oz) can chicken, cubed, or 2/3 cup cooked cubed chicken
  • 1 (14.5 oz) can cut asparagus, drained
  • 6 slices toast

Blend soup and milk in saucepan.  Add cheese, chicken, and asparagus.  Heat until cheese is melted, stirring occasionally.  Serve over toast. 

Note:  Add 1/4 cup sliced pimiento-stuffed olives for additional flavor and color.

Farm Journal’s Country Cookbook, 1959

Baked Egg Sandwich Loaf

Bacon and eggs in a new sandwich.  Fix ahead, chill, and bake at mealtime.

  • 1 tbsp prepared mustard
  • 1 1/2 tsp Worcestershire sauce
  • 1 tsp minced onion
  • 1 tbsp lemon juice
  • 4 drops Tabasco sauce
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 2/3 cup salad dressing
  • 4 slices crisp-cooked bacon, crumbled
  • 10 hard-cooked eggs, minced
  • 1 (1 lb) loaf dry white bread
  • 3 tbsp melted butter
  • 2 tbsp grated Parmesan cheese
  1. Combine mustard, Worcestershire sauce, onion, lemon juice, Tabasco sauce, salt, pepper, and salad dressing.
  2. Stir in bacon and eggs; mix well.
  3. Spread one side of each bread slice with egg salad.  Stack slices back into loaf shape on a greased baking sheet.  To hold, press a 3″ strip of foil around the loaf, lengthwise.
  4. Bake in very hot oven (450°) 10 minutes.  Brush top with butter; sprinkle with cheese.  Bake 8 minutes longer or until golden brown.
  5. Serve on a platter (remove foil strip).

Makes 10-12 servings.

Farm Journal’s Country Cookbook, 1959

Cheese/Bread Casserole

Fluffy yellow pudding with curried sauce spooned over—tasty.

  • 5 slices bread
  • Butter
  • 3 eggs, separated
  • 1 cup milk
  • 1/4 tsp salt
  • 1/2 tsp prepared mustard
  • 1/2 lb grated sharp process cheese
  • Curried dried beef (see instructions below)
  1. Trim crusts from bread; spread bread generously with butter.  Cut into cubes and place in a greased 1 1/2 qt casserole.
  2. Beat egg yolks until foamy; add milk, salt, mustard, and cheese.
  3. Beat egg whites until stiff; fold into yolk mixture; pour over bread.
  4. Bake uncovered in moderate oven (350°) 35 to 40 minutes, or until set, puffed and brown.
  5. Serve hot, topped with curried dried beef or creamed vegetables.

Curried Dried Beef

  • 1/4 cup butter
  • 1/4 cup flour
  • 1/4 tsp curry powder
  • 1/3 cup chopped green onions
  • 1 (4 oz) pkg dried beef
  • 2 1/2 cup mixture of dairy half-and-half and light cream
  1. Melt butter in saucepan; stir in flour, curry powder and green onions.  Cook 1 minute.
  2. Gradually add mixture of dairy half-and-half and light cream; cook until thickened, stirring constantly.
  3. Shred dried beef and mix into sauce.  Serve hot.

Farm Journal’s Country Cookbook, 1959

Eggs In Buttercups

A pretty way to dress up scrambled eggs—toast cups look like flowers.

  • 12 slices fresh bread
  • Melted butter
  • 8 eggs
  • 2 tsp salt
  • 1 tsp pepper
  • 1/4 cup heavy cream
  • Crisp-fried bacon bits (optional)
  1. Trim crusts from bread; save crusts for crumbs to be used later.
  2. Press slices into muffin pan cups; brush with butter.  Bake in hot oven (400°) 20 minutes.
  3. Beat eggs until fluffy; add salt, pepper, cream, and bacon.
  4. Pour eggs into greased skillet.  Cook over low heat until set, lifting occasionally with spatula to let uncooked portion run underneath.
  5. Spoon into toast cups. Serve immediately.  Garnish with additional bacon.

Makes 6 servings.

Farm Journal’s Country Cookbook, 1959

Chicken with Parsley Dumplings

Chicken

  • 1 quart water
  • 2 tsps salt
  • 2 carrots, peeled and sliced
  • 1 branch celery
  • 1 (4 to 5 lb) stewing chicken, cut in pieces
  • 1 cup milk
  • 1/3 cup flour
  1. Heat water to boiling; add salt, carrots, onion, celery, and chicken.  Cover and simmer (do not boil) 2 1/2 to 3 hours, or until chicken is tender.
  2. Remove chicken from broth and keep warm.  Strain broth and measure; add enough water to make 3 cups.
  3. Return broth to saucepan and heat.  Put milk and flour in jar with cover and shake until mixture is smooth.  Add slowly to hot broth, beating with wire whisk to keep smooth.  Cook 5 minutes.  Add chicken to gravy.
  4. Make dumplings and add to simmering chicken about 20 minutes before serving.

Parsley Dumplings

  • 2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/4 cup finely chopped parsley (or 3 tbsps chopped chives)
  • 1/4 cup shortening
  • 1 cup milk
  1. Sift together flour, baking powder, and salt.  Add chopped parsley (or chives).
  2. Cut in shortening until mixture looks like coarse cornmeal.  With fork mix in milk to make a soft dough; stir as little as possible. 
  3. Drop by spoonfuls onto chicken pieces.  Simmer 10 minutes uncovered; cover and simmer 10 minutes longer.  Serve at once.

Makes 8-10 servings.

Farm Journal’s Country Cookbook, 1959.

Chicken-Stuffed Pancakes

Serve with your favorite fruit salad.

Pancakes

  • 2 eggs and 2 egg yolks, beaten
  • 1 cup milk
  • 1 cup flour
  • 1/8 tsp salt
  • 2 tbsps salad oil

Chicken Filling

  • 1/2 cup chopped onion
  • 2 tbsps butter
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp thyme leaves
  • 1/4 tsp ground mace
  • 1/4 tsp ground nutmeg
  • 1/4 cup flour
  • 1/2 cup hot chicken stock (about)
  • 1 (4 oz) can chopped mushrooms
  • 2 cups finely chopped cooked chicken

Coating

  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 egg whites
  • 1/2 cup fine dry bread crumbs
  1. Blend together all ingredients for pancakes until smooth. 
  2. For each pancake, pour 1/4 cup batter into pre-heated, lightly greased skillet.  Tip pan so batter spreads evenly.  When set, turn.  Place baked pancakes on clean dish towels until ready to fill.  You will have about 8 pancakes.
  3. To make filling, saute onion in butter.  Blend in seasonings and flour. Add enough chicken stock to liquid drained from mushrooms to make 1 cup; stir into onion mixture.  Add mushrooms and chicken; cook until thick, stirring constantly.  Cool.
  4. Spoon filling on one half of pancake; roll, tucking in ends.
  5. For coating, beat together salt, pepper, and egg whites until foamy.
  6. Dip pancakes in seasoned egg whites, then roll in breadcrumbs. 
  7. Place pancakes in buttered 13x9x2″ pan.  Bake in moderate oven (350°) about 45 minutes or until golden brown; baste frequently with melted butter.  

Makes 8 servings.

Farm Journal’s Country Kitchen, 1959

Lemon-Baked Beefsteak

  • 3 lbs chuck steak
  • 2 tbsps softened butter
  • 2 tsp salt
  • 1/4 tsp pepper
  • 1 large lemon, sliced
  • 2 medium onions, sliced
  • 1 cup ketchup
  • 1 tbsp. Worcestershire sauce
  • 1/4 cup water
  1. Wipe steak with damp cloth; place in large baking dish.  Rub with softened butter.  Season with salt and pepper; cover with lemon and onion slices.
  2. Combine ketchup, Worcestershire sauce, and water; pour over steak.
  3. Cover tightly so meat will steam tender.  (Aluminum foil makes a snug-fitting lid.) Bake in moderate oven (350°) 2 hours or until tender.

Makes 6 servings.

Variation:  Herbed lemon-baked steak – combine equal amounts fresh minced chives, parsley, and thyme.  Sprinkle on steak.

Farm Journal’s Country Cookbook, 1959

Savory Pot Roast with Raisins

Raisins are the big surprise in this garlic-seasoned pot roast.

  • 2 onions, sliced
  • 1 clove garlic, minced
  • 2 tbsps shortening
  • 1 (4 lb) chuck or rump pot roast
  • 1 tbsp salt
  • 1/4 tsp pepper
  • 2 large bay leaves
  • 1/2 cup raisins
  • 1 cup water
  1. Brown onions and garlic lightly in hot shortening in heavy skillet or Dutch oven.  Remove onions and garlic.
  2. Add meat; brown slowly on all sides, about 20 minutes.
  3. Add remaining ingredients, including onions and garlic; cover tightly, and simmer slowly until tender, about 3 hours.
  4. Remove meat to warm platter.  Discard bay leaves.  

Makes 6-8 servings.

Farm Journal’s Country Cookbook, 1959

Braised Beef in Cream

  • 1 (4 lb) boneless pot roast (sirloin tip, bottom round, rump, or chuck)
  • 2 tbsps shortening (about)
  • Salt
  • Pepper
  • 1/2 cup water
  • 1/2 cup butter
  • 2 cups heavy cream
  • 2 large cloves garlic
  • 1/4 cup lemon juice
  • 1 1/2 tsp salt (about)
  • 3/4 tsp pepper (about)
  • Watercress or parsley (finely chopped or sprigs)
  1. In a Dutch oven or heavy casserole with cover, slowly brown meat on all sides in hot shortening.  Season generously with salt and pepper.
  2. Add water; cover and simmer 2 1/2 to 3 hours, or until meat is tender.
  3. Remove meat from pan; allow to stand 20 minutes and then slice thinly.
  4. Pour off pan juices and save for another use.
  5. Heat butter in pan until it bubbles and browns.  Add cream, garlic, lemon juice, about 1 1/2 teaspoon salt and 3/4 teaspoon pepper.  Cook over medium heat, stirring about 3 minutes or until sauce reduces slightly.
  6. Spoon half the sauce over bottom of a shallow heat-proof serving platter.  Arrange meat slices, slightly overlapping, in sauce.  Pour remaining sauce over top.
  7. Near serving time, bake in moderate oven (350°) 10 minutes, or until heated through.  Spoon sauce over meat; sprinkle generously with watercress; garnish with watercress sprigs.

Makes about 8 servings.

Farm Journal’s Country Cookbook, 1959

Cranberry Pot Roast

  • 3 tbsps shortening
  • 4 lbs beef pot roast
  • 2 cups (about 1/2 lb) cranberries
  • water
  • 1 1/2 tsps salt
  • 1/8 tsp pepper
  • 2 whole cloves
  • 2 tbsps sugar
  • 1 tbsp flour
  1. Melt shortening in a Dutch oven.
  2. Brown the roast on all sides in the shortening.
  3. Meanwhile, wash, sort, and cook cranberries and 1 cup of water in a saucepan.
  4. Season browned meat with a mixture of salt and pepper.
  5. Pour cranberries over the meat and add 1/4 cup of water and the cloves.
  6. Cover tightly and cook slowly over low heat about 3 hours.  Add more water during the cooking period if necessary.  Liquid surrounding the meat should be simmering, not boiling.
  7. When meat is tender, remove from liquid and keep warm.  Strain liquid and return it to the Dutch oven.  Set over medium heat; stir in sugar.
  8. Using a 1 pint jar with a screw-top lid, combine 1/2 cup of water and 1 tablespoon of flour.  Screw lid tightly and shake the mixture until well blended.  Gradually stir flour water into the Dutch oven.  Bring to boiling, stirring constantly until thickened.
  9. Cook 3-5 minutes and serve as a gravy with pot roast.

8 servings

Source:  The Holiday Cookbook, Culinary Arts Institute, 1954

Elegant Chicken Loaf

  • 2 1/4 cups ground cooked chicken (about 1 lb 5 oz)
  • 1 1/4 cups ground mushrooms (about 7 oz)
  • 1 1/4 cups ground toasted almonds (plus some extra for garnish)
  • 1 1/2 cups white sauce (see sauce instructions below)
  • 3 egg yolks, slightly beaten
  • 3 egg whites
  • 1 1/2 cups soft bread crumbs (about 2 1/2 slices of bread)
  • 1/4 cup finely chopped pimiento, well drained
  • 2 1/2 tsps salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  1. Grease the bottom of a standard loaf pan.
  2. Heat water for hot water bath.
  3. Put through a food chopper* the ground chicken, ground mushrooms, and ground almonds.  Set aside.
  4. Prepare the white sauce following the instructions below.
  5. In a medium bowl, slightly beat egg yolks.  Vigorously stir in 3 tablespoons of the hot sauce into the slightly beaten egg yolks.  Then pour all of the egg mixture back into the sauce, stirring vigorously.
  6. To the sauce add the chicken, mushrooms, almonds, bread crumbs, chopped pimiento; stir.  Add salt, pepper, and paprika.
  7. In another bowl, beat egg whites until rounded peaks are formed.  Spread beaten egg whites over the chicken mixture and fold together.
  8. Turn mixture into the prepared pan.
  9. Bake in a hot water bath** at 350 degrees about 1 hour and 10 minutes.
  10. To unmold, loosen loaf gently from sides of the pan with a spatula.  Invert onto a warm serving plate and remove pan.  
  11. Serve at once with toasted almonds as garnish.

Instructions for the white sauce

In a saucepan, melt 4 tablespoons butter or margarine over low heat.  Blend in 4 tablespoons flour, 1 teaspoon salt, and a pinch of pepper.  Heat until the mixture bubbles.  Remove from heat.  Gradually stir in 2 cups of milk.  Cook rapidly, stirring constantly, until sauce thickens.  Cook 1-2 minutes longer.

*Note:  Chicken, mushroom, almonds, and breadcrumbs may be prepared in an electric blender.  Place in blender container enough food at one time to cover blades.  Cover container; turn on motor and grind until very fine. (Turning the motor on and off helps throw food back on the blades.)  Empty container and grind the next batch.  Repeat as necessary for the quantity desired.

**Note:  For hot water bath, set a pan on the oven rack and place the filled loaf pan in the larger pan.  Surround with hot water to at least 1 inch depth.

***Editorial note:  Hi, folks.  Jennifer here.  I love the idea of this recipe—”Elegant Chicken Loaf”—sounds like a nice, fancier alternative to boring old meat loaf, which I really hate.   The recipe instructions, however, are confusing.  The original recipe concludes with “serve with mushroom sauce,” but there is no mention of sauce other than the mixture that is baked in the pan.  I read through this recipe multiple times, looking for an instruction to reserve part of the loaf sauce for use after baking, but there wasn’t one.  Nor was there another recipe for a mushroom sauce.  I do think this loaf would be served well by adding a nice rich sauce drizzled over slices of it along with the toasted almonds.  But, alas, you have to find your own sauce if you want to do that.  Good luck with this one.  

8 servings

Source:  The Holiday Cookbook, Culinary Arts Institute, 1954

Little Cheese Souffles

  • 1 1/2 cups grated sharp Cheddar cheese
  • 3-4 tbsps butter or margarine
  • 3-4 tbsps flour
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 1/8 tsp paprika
  • few grains pepper
  • 1 cup milk
  • 4 egg yolks
  • 4 egg whites
  1. Melt butter in a saucepan over low heat.  Blend in flour, salt, and pepper.  Heat until mixture bubbles.
  2. Remove mixture from heat.  Gradually add milk.
  3. Cook rapidly, stirring constantly, until mixture thickens; cook 1-2 minutes longer.
  4. Cool slightly and add cheese all at one time.  Stir rapidly until cheese is melted.
  5. In a bowl, beat egg yolks until thick and lemon colored.
  6. Slowly spoon cheese mixture into egg yolks while stirring vigorously.  Cool to lukewarm.
  7. In another bowl, beat egg whites until rounded peaks are formed.  Gently spread cheese mixture over beaten egg whites.  Carefully fold together until just blended.
  8. Divide mixture into 4 ramekins or 4 1/2″ individual casseroles (do not grease).
  9. Bake 325 degrees 25-30 minutes, or until a silver knife comes out clean when inserted halfway between center and edge of souffle.  Serve at once. 

6  servings

Source:  Cooling Dishes for Hot Weather, Culinary Arts Institute, 1956

Breast of Chicken Enchantee

Ingredients

  • 1 cup pineapple juice
  • 1/2 cup orange juice
  • 1 cup (about 1/2 lb) cubed cooked ham
  • 1 cup sliced fresh mushrooms
  • 4 chicken breasts
  • 1/2 cup flour
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1/4 cup butter or margarine
  • 1 clove garlic, minced or crushed in a garlic press
  • 1 package (10 oz) frozen cut green beans
  • 1/2 cup sour cream

Instructions

  1. Rinse in cold water (do not soak) chicken breasts and pat dry with absorbent paper. (If chicken is frozen, thaw according to directions on the package).
  2. Coat chicken evenly, by shaking one piece at a time in a plastic bag containing a mixture of flour, salt, and pepper.
  3. Heat butter in a skillet over low heat.
  4. Place chicken breasts skin side down in the skillet.  To brown chicken breasts on both sides, turn pieces as necessary with tongs or two spoons.  
  5. When chicken is evenly browned, remove from skillet; set aside to keep warm.
  6. Add mushrooms to the skillet and cook slowly, turning occasionally and moving with a spoon.  Cook until mushrooms are lightly browned.
  7. Add the cubed ham to the mushrooms in the skillet, then add 3/4 cup of the pineapple juice, 6 tbsps of the orange juice, and garlic.
  8. Add the browned chicken pieces to the skillet, cover, and simmer 25-30 minutes or until the pieces of chicken are tender when pressed with a fork.  Occasionally spoon sauce over the chicken breasts.
  9. Meanwhile, cook green beans according to directions on the package.  Gently break block of beans apart with a fork or spoon while cooking.  When beans are tender, drain, if necessary.
  10. When chicken is tender, remove from skillet to a warm serving dish.  Add the beans to the mixture  remaining in the skillet.
  11. Gently mix together to coat beans thoroughly.  Spoon mixture over the chicken; set aside to keep warm.
  12. Pout into the skillet the remaining 1/4 cup pineapple juice and the 2 tbsps orange juice.  Heat thoroughly, stirring vigorously with a fork; blend in the sour cream.
  13. Cook over low heat 3-5 minutes or until thoroughly heated; do not boil.  Pour mixture into serving dish.

4  servings

 

Source:  Cooling Dishes for Hot Weather, Culinary Arts Institute, 1956