RUTH GORDON
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THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
ccerw
BY
RUTH GORDON
A collection of Menus and recipes that have
appeared in the Santa Ynez Valley News, Solvang,
California. All these recipes are either original or
old favorites of the hostesses that they have used
for years and perhaps changed in some way to
give a personal flavor and thereby made them their
own.
Cover by Lori Locker Gordon
f'rinted by the Santa Ynez Valley News
Solvang, California
How it started When Ladies are having their hair curled it
seems their talk turns to food instead of glamour. One day when the
recipes were flying thick and fast over the bobbie pins it occurred to
me it would be fun to share these tasty ideas so that's how this
column was born. Valley hostesses will share their favorite menus
with you aiid sometimes one of my own will appear.
Meat- Ball Rice Casserole
Mrs. Samuel Dabney loves casserole cookery, and when only one
pan gets dirty in the making, that's even better; so here is her
favorite meat-ball rice casserole serves eight.
Make large meat balls from:
2 Ibs. ground beef seasoned with
salt and pepper.
Brown in cutter in large skil-
let remove. Now chop three !
large onions and place in skillet
with two cans B&B button mush-
rooms (retain the liquid) brown
lightly add two cups minute rice
stirring until rice is brown. Now
two cans clear chicken broth and
the mushroom liquid bring to a
boil.
Place in buttered casserole and
pack top closely with meat balls
cook uncovered in 350 oven
for 30 minutes.
With this Mrs. Dabney serves a
tossed green salad with a tangy
French dressing. This one makes
% -quart and you keep it chilled
in the refrigerator:
French Dressing
2 med. onions chopped fine
% cup sugar
1 teaspoon salt
1 tablespon dry mustard
1 teaspoon coarse pepper
1 tablespoon paprika
1 No. 1 can tomato soup
% cup Wesson Oil
% cup olive oil
^4 cup tarragon vinegar
Vz cup cider vinegar
1 teaspoon horseradish
Marinate onions with sugar.
Add dry ingredients to soup, then
oil, vinegar and marinated onions.
Beat well and add horseradish.
Let stand at least two hours and
serve French bread and lemon
pie with this dinner.
Mrs. Dabney saves time by or-
dering the pie from June but I'll
add my easy frozen lemon pie
and then you'll have a choice:
Frozen Lemon Pie
3 egg yolks
% cup sugar
% teaspoon salt
*/4 cup lemon juice
% teaspoon grated lemon rind
3 egg whites
1 cup cream, whipped
% cup crushed vanilla wafers
Beat yolks, salt and sugar in
top of double boiler. Stir in lem-
on juice and grated rind; cook
over hot, not boiling, water, un-
til mixture thickens and coats
spoon. Remove from fire and
chill.
Beat egg white until stiff and
fold in whipped cream and lem-
on mixture. Sprinkle half of wa-
fer crumbs in freezing trays, pour
in mixture then top with crumbs.
Freeze until firm and serve in
finger length slices.
If you have room in your
freezer you can sprinkle wafer
crumbs in a glass unbuttered pie
plate, add lemon mixture and
rest of wafer crumbs and freeze
uncovered. This cuts very well.
Yours for happy eating.
Texas Hash
When the Judge calls Mrs. Arden Jensen at five-'.hirty, and
says, "Honey, there will be three extra for dinner," he knows when
they arrive home, Flossie will greet his guests with a smile as she
always keeps the makin's for this very good menu on hand, for the
visiting Firemen, and they always leave well fed.
Brown onions and green pep- 1 with this, and a salad of Romaine
per in 3 teaspoons bacon fat. and bell pepper served with this
3 onions
1 large pepper
Add 1 pound ground beef and
fry until mixture falls apart. Stir
in
2 cups cooked tomatoes (No. 1
tall can)
1 can Del Monte hot sauce
(small)
1 cup uncooked rice
1 teaspoon chili powder
Va teaspoon pepper
2 teaspoons salt
good sour cream dressing.
Sour Cream Dressing
Mix 3 tablespoons mashed blue
cheese
1 small carton sour cream
Salt and a little mashed garlic
Add just enough prepared
French dressing to blend (She
prefers Garards)
For dessert Flossie whips up a
fresh fruit cup, using fruits in
season, and at the last minute be-
fore serving she pours 1 table-
Pour into two quart casserole spoon of Cointreau over each ser-
cover and bake, removing cover \ ving.
last 15 minutes. Temp. 350. TimeJ Her favorite combination of
1 hour. 6 servings. j fruits: Melon balls, oranges and
Garlic French bread (toasted) grapes.
Leg of Lamb
Mrs. Forrest Hibbits, whose husband is a noted painter, is known
to her friends as an artist at cooking. Now Marie is busy running
La Petite Galerie, where she sells a wide choice of lovely gifts and
pictures, so when she has guests for dinner she must plan her cooking
ahead of tirae. I am sure the busy housewife will enjoy her "two
cooking period leg of lamb," and be able to have more time to relax
the day company's coming.
Practical when you work away mushrooms. Keep lamb hot in
from home all day, and have to roaster, and potatoes hot in oven
adjust your cooking hours to your in ready - to - serve dish. Serve
business schedule. In the morning fresh frozen French cut string
before leaving, I trim all the fat beans, which you flavor with half
off the leg of lamb, stick 2 cloves an onion, minced fine, and cooked
of garlic deep into the meat (after with beans, add butter, salt and
slicing each into 4 pieces), rub pepper. Serve this light dessert,
flour all over, brown over flame Coffee and Almond Delighi
with mixture of bacon fat and Make coffee Jello from coffee
butter. Put in 400 degree oven % saved for one or two days or
hour. Add salt and pepper. Turn fresh, one package Knox un-
off heat, but leave lamb in oven sweetened gelatin to a scant pint
until evening. For second roasting coffee. Sweeten with sugar to
in evening, start with 400 degree taste. Whip cream until thick, %
oven, add sliced onion, a little pint, add almond extract to suit
water, peeled potatoes, turn oven ! taste, not too much as it is quite
to 350 degrees roast 45 minutes, j strong, a little powdered sugar.
Take out roast and potatoes to j Whip the hardened Jello, and mix
make ready for gravy. One tea- ! with whipped cream, keeping out
spoon flour dissolved in juice of : enough to top your dessert. Top
one can mushroom juice. Thicken with a few raisins or slivered al-
meat juice with this, then add monds, chill before serving.
Venison Straganoff
Mrs. Etlar Duus always looks forward to the "Mighty Hunters"
bringing home the venison so she can make this wonderful stroga-
noff. Hulda is noted for her fine flair with seasonings, and as most
of you have venison in the freezer, now is the time for serving your
guests this yummy menu.
Everything serves six.
1 Ib. venison in three-fourths
inch pieces.
2 tablespoons fat
1 cup chopped onions
1 clove minced garlic
1 6-ounce can mushrooms
1 cup sour cream
1 can condensed tomato soup
6 drops tabasco sauce
1 teaspoon paprika
% teaspoon salt
*/4 teaspoon coarse pepper
Dip meat in flour, brown in hot
fat. Add onions, garlic, and mush-
rooms. Combine remaining in-
gredients and pour over meat.
Simmer until tender, about one
hour. Serve pver wild rice, and
pass Parmesan cheese to sprinkle
on top. While the Stroganoff is
simmering, have your wild rice
in the oven.
Wild Rice Casserole
1 package wild rice (12 oz.)
2 cans Campbell's condensed
consomme with only one can of
water added.
2 tablespoons Lee and Perrins
sauce.
Place raw rice in casserole,
add consomme, water and sauce.
Stir, cover, place in 350 oven for
one hour. Very simple and very
tasty. California brown rice will
do and it is less expensive.
With this dinner Hulda likes a
very crisp green salad made with
lettuce, romaine, endive, and a
tart French dressing. She grates
a hard boiled egg over salad be-
fore tossing. Hulda usually serves
a light dessert with this dinner
so she suggests this:
Red Raspberry Fluff
1 package raspberry jello
l x /4 cup boiling water
1 cup whipped cream
1 package frozen raspberries
Make jello with boiling water
and chill until partly set; whip
until fluffy. Whip cream and stir
into jello and then add % cup
berries. Rinse mold with cold
water, add mixture and chill un-
til firm. Unmold to serve and
trim with whipped cream and
rest of berries.
If the "Mighty Hunter" missed
this year, and you can't beg, bor-
row or steal any venison, beef
does very well for the same Stro-
i ganoff .
Turkey Broccoli
Nobody is supposed to eat the day after Thanksgiving, but if you
are hungry by Saturday night try Mrs. Frank J. McCarthy's left-over
turkey individual casseroles.
Betty says this is the only way
she can get the kids to eat broc-
coli.
Fill individual ramekins or cas- !
seroles with alternate cooked or!
frozen layers of broccoli and!
sliced white meat of turkey. Sea-:
son each layer well, especially;
plenty of pepper. Pour over top
a cheese sauce made of:
2 tablespoons butter
2 tablespoons flour
1% cups milk
Blend and add 1 cup diced
sharp cheese. Add dash of Cay-
enne, % teaspoon salt, and bake
slowly until hot through. Cook
25 minutes.
Serve with remnants of Thanks-
giving dessert.
I pickage of broccoli will serve
four.
Spaghetti by Mom
Spaghetti, the world's most controversial dish! No two people
cook it the same, and each will bet you that theirs is the world's best
recipe. As far as I am concerned, my mother made the best spa-
ghetti, and she learned from an Italian girl friend of hers when I
was a very little girl (and that's many moons ago). Of course,
Mother never wrote down the recipe, and over a period of years of
watching her I gathered the measurements the best I could. For the
six years my mother has been gone I have been making her Spa-
ghetti this way and everyone asks me how it's done, so now I'm
publishing it for posterity. I hope you enjoy it.
and juicy, add to dutch oven. Add
Mom's Spaghetti
2 cans solid pack peeled toma-
toes ( 1 No. 2% can - 1 No. 1)
% tsp. soda
J - cup sugar
The following dried herbs:
1 tbsp. sweet basil
1 tbsp. thyme
6 bay leaves
1 tbsp. oregano
mushrooms. Now time cooking
for 3 hours, stirring now and
then. This is wonderful when
done the day before, and do not
refrigerate, as it mellows better
at room temperature. Cook spa-
ghetti to chewy stage, rinse in
cold water and spread in large
casserole or roaster pan; pour
sauce over and mix with wooden
salad servers, well. Cover and
3 tbsp. Lee & Perrin's sauce
3 tbsp. Gebhardt's chili powder j bake in 350 degree oven one-half
2 6 oz. cans tomato paste hour. (This always causes com-
1% cup Chiante or burgundy ! ment as some like the white spa-
wine j ghetti with the sauce on top. If
3 large onions you like yours that way, cook
4 good size cloves garlic spaghetti a little softer and serve
% Ib. butter or % cup olive oil that way. It just happens that my
2 Ibs. ground round I mother did it this way.) Serve
Salt, coarse ground pepper, j with plenty of the cheese.
paprika
1 pkg. dried mushrooms
1 2-lb. pkg. spaghetti
Parmesan cheese
Start tomatoes in a dutch oven.
With this, of course, you must
have good fresh French or sour
dough bread, a tart green salad
and fruit and liquors for dessert.
Serves eight very hungry people
While they come to a boil, break or twelve sma11 eaters "
them up with a wooden spoon.
When tomatoes are boiling, turn
the burner to low or simmer and
never turn higher for the three
hours cooking time. Now add the
following ingredients in this or-
der: soda, sugar, dried herbs, Lee
& Perrin sauce, chili powder, to-
mato paste, wine. Now cover. In
a large iron skillet saute onions
and garlic (both coarse chopped)
in the butter or oil until golden.
Add to dutch oven, oil and alLj
Now brown meat in same pan;
there will be plenty of grease left
in the pan for this.
While the meat is browning,
break with the wooden spoon
then make meat first white with
salt, black with pepper, red with
paprika. When meat seems soft
33
Buttermilk Hot Cakes
Hubert Parkman, the Chef of the Alisal Guest Ranch has many
raves over his beautiful Buffet's, his rare Roast Beef and (nay fa-
vorite) his Chow Mein. However, his Buttermilk Hot Cakes take
the lead with all the Guests. They just eat and eat and call for
more so with the permission of the Gillhams of the Alisal Ranch
we have Hubert's recipe.
3 eggs slightly beaten
Add
1 pint buttermilk
1 teaspoon soda
1 teaspoon salt
Beat well.
Now add enough flour slowly
until you have the consistency of
regular pancake mix. Add
4 tablespoons melted butter
Beat at medium speed or with
wire whip. Eat and Eat!!
Tomato -Noodle Casserole
Mrs. George Tallant lives in what I think, is one of the most
picturesque adobes in the Valley. Her friends, and they are very
numerous, as the Tallants have lived in both the north and south
ends of California, find it just the ideal stopping off spot when
traveling the highway. This makes for lots of delightful guests and
easy to assemble casseroles are a must. This is one of Mrs. Tallant's
favorite menus as the makin's are always on hand.
Tomato-Noodle Casserole
Mixed Green Salad
French Dressing
Toasted English Muffins
Jam and Cheese
Snow Cream and Cookies
Coffee
Tomato-Noodle Casserole
3 tbsp. olive oil
1 Ib. ground beef
2 medium onions, sliced
1 clove garlic, minced
1 No. 2% can tomatoes
1 6 oz. can tomato paste
% cup dry red wine
Vz tsp. paprika
1 tbsp. plus 1 tsp. salt
1 bay leaf
Vs tsp. thyme
Vs tsp. marjoram
1 tsp. Worcestershire sauce
% tsp. Tabasco
8 oz. uncooked noodles
Heat oil in heavy skillet. Add
meat, breaking into small pieces
with fork. Add onions and garlic
when meat is nicely browned.
Add tomatoes, tomato paste and
wine. Bring to a boil; add paprika,
salt, bay leaf, thyme, marjoram,
Worcestershire, Tabasco. Turn
half the sauce into a 2%-qt. casse-
role. Add uncooked noodles and
remaining sauce. Cover. Chill in
refrigerator until ready to heat.
Bake in 375 degree oven 45 min-
utes. Sprinkle with Parmesan
cheese. Serves 6.
Snow Cream
2 egg whites
2 tbsp. powdered sugar
1 cup heavy cream
2 tsp. sherry or brandy
1 tsp. vanilla
Beat egg whites and half the
sugar to a firm froth. Beat cream
with the other half sugar, vanilla,
sherry or brandy. Carefully com-
bine, beat for five minutes. Serve
in chilled glasses over fruit such
as berries, figs, or chopped fruits.
This may be made ahead of time
and left in refrigerator.
Here is a very easy light cookie
that would go well with Mrs. Tal-
lant's Snow Cream.
Kisses
(Mrs. John Fredericksen,
Arco, Minn.)
3 egg whites beaten stiff add
1 tbsp. vinegar
1 tsp. vanilla
2 cups granulated sugar
Beat until very stiff and glassy.
Drop on ungreased cookie sheet.
Bake in 225 degree oven for one
hour. These may be colored with
a drop of food coloring.
34
Summertime Desserts
Summertime is the time for light and easy desserts. My friend,,
Mrs. Edith Vinson, of Santa Monica, gave me these, and I liked them
very much. The soda cracker pie is quite a surprise. You must try it.
Pineapple Angelfood Dessert
2 cups sugar
2 cups water
Boil together until sugar is dis-
solved. Add
2 tbsp. gelatin (Knox) which
has been dissolved in \'z cup cold
water
Add to the syrup
2 tbsp. lemon juice and
1 No. 2 can crushed pineapple
Chill the above mixture until it
has jelled (approximately 3 hrs.).
Whip 1 pint cream and fold in.
Break up one large angelfood
cake in bite size pieces. Place part
of cake in mold and pour over
half of mixture then remainder
of cake and then mixture. Place
in refrigerator. (Overnight pre-
ferably).
Chocolate Chip Dessert
2 packages chocolate chips (1
package may be chocolate mint
chips if desired)
1 scant tablespoon sugar
3 eggs separated
1 pint whipping cream
1 small angelfood cake
1 package slivered almonds
Break up in bite size pieces
half of cake and place in bottom
of 8 by 10 by 2 inch pan. Dissolve
chocolate chips and sugar in a
double boiler. Add beaten egg
yolks and remove from fire. Cool
for 5 minutes. Add beaten egg
whites then the whipped cream.
Pour mixture over layer of cake
then add remaining half of cake
which has been broken up, then
remainder of mixture. Top this
with almonds and place in refrig-
erator overnight. Cut in squares.
Soda Cracker Pie
2 eggs
1 cup sugar to which has been
added
1 teaspoon baking powder
1 cup soda cracker crumbs
(without salt)
1 cup chopped walnuts
Va cup chopped dates
1 teaspoon vanlla
Bake 30 minutes at 325 degrees
in a greased pie pan.
Cheese and Fish Salad
This time of the year a jellied or aspic salad tastes so good and,
made in the morning, leaves the housewife lots of time to play all
day. Mrs. Cash Wolford is well known for her many fine dishes, and
lots of her friends wanted this recipe. When she gave it to me she
explained that it was an old Home Department recipe that she had
changed to suit her own tastes. She says "The recipe sounds like it's
too much trouble, but after you make it once, it's very simple and
well worth the effort."
Cheese and Fish Salad
(Mrs. Cash Wolford)
Cheese Layer Bottom
% Tbsp. gelatin
2 Tbsp. cold milk
% C hot milk
3 C cottage cheese
2 Tbsp. minced onion
MJ tsp. salt
2 Tbsp. minced parsley
}4 tsp. tabasco sauce
Soak gelatin first in cold milk,
and then into hot milk; combine
gelatin with all the rest of above
ingredients. Chill mixture in
oiled mold.
Fish Layer Top
2 C flaked shrimp
1 C mayonnaise
% C chopped celery
3 Tbsp. lemon juice
Vz Tbsp. gelatin
2 Tbsp. cold water
Combine mayonnaise, lemon
juice, shrimp and celery. Soak
gelatin in cold water for five
minutes. Heat over hot water and
dissolve. Add to shrimp mixture
and pour over cheese layer and
place in refrigerator until set.
Serves 6 to 8.
Fried Chicken
Solvang has many interesting spots for out-of-town guests but
I think we all agree that June's Coffee Shop on Copenhagen Drive
is one place no visitor should miss. It is surely the Un-Official club
house of the Valley and June & Alvy Smith are the able hosts. Alvy
holds forth in the kitchen while June passes out the fast chatter
with the Coffee Bread and Sweet Rolls. Any time you walk into a
business place in Solvang and find it wide open and the owner
absent, just trot over to June's and likely as not he'll be there. It's a
must to have your mid-morning coffee there and your afternoon
coffee and cake too. June has so many good things to eat that we
are all familiar with that I asked her for a recipe that she does
when she has guests when they are closed and here it is.
Cut chicken in pieces and sea-
son with salt and pepper and
Lowry's season all. Dip in flour
and brown slowly in butter that
has been seasoned with Spice
Island Garlic Powder. After all
chicken has been browned sprink-
le with scant teaspoon of dried
Rosemary, cover and simmer un-
til chicken is tender. Remove lid
fifteen minutes before serving.
Baked Tamale Corn
1 can tomatoes
1 can corn
1 cup milk
2 eggs, beaten
Vz cup yellow corn meal
1 cup olives
2 teaspoons Grandma's Spanish
Seasoning, wet in water
Salt and pepper to taste
Mix all together in casserole
and dot top with small pieces of
butter. Bake slowly one hour.
This makes a generous amount
and may be halved.
Dressing for Tomatoes
Grated carrots, small amount of
grated onion and bell pepper.
Two tablespoons of Ketsup, one
teaspoon of Lea and Perrins,
one-half cup mayonnaise. Mix all
together and serve on top of slic-
ed tomatoes.
Citrus Chiffon Pie
2 tsp. unflavored gelatine
a /4 cup cold water
% cup sugar
% cup lemon and orange juice
(equal parts)
^4 cup sugar
3 stiff beaten egg whites
% cup heavy cream
% teaspoon grated orange rind
dash salt
3 egg yolks
% teaspoon grated lemon rind
Soften gelatine in water. Com-
bine % cup sugar and fruit juices.
Add salt to egg yolks and beat
until thick. Add fruit-juice mix-
ture. Beat well, cook in double
boiler until mixture coats spoon.
Remove from heat add softened
gelatin and stir until dissolved.
Add grated rinds. Chill until par-
tially set. Slowly beat % cup su-
gar into egg whites. Fold into cus-
tard and pour into pastry shell.
Chill until set.
Whip cream, spread over the
top. Sprinkle with orange rind.
Makes one 9 inch pie.
36
Panocha Caramels
1 Ib. box light brown sugar, 1
cup granulated sugar
1 cup white corn syrup
Few grains salt
1 cube butter
1 tall can condensed milk
1 tsp. vanilla
Method same as Chocolate
Caramels. Chopped nuts (option-
al).
Note: My own original recipe
for Christmas Caramels. These
are fun to make. They're creamy
and just right. I have made them
at Christmas time for twenty-
five years. My son's (Leon, Jr.)
favorite candy.
Rum Balls
(Mrs. Elmer Rhoden)
3 cups vanilla wafers rolled
fine (about a box and a half)
1 cup powdered sugar
1 tablespoon cocoa
2 tablespoons dark karo syrup
9 tablespoons rum
1 cup pecans or walnuts, not
cut fine
Mix well, take teaspoon of mix-
ture and roll in small ball in palm
of hands then roll in powdered
sugar. Store in coffee tins. These
taste even better after storing a
few weeks, and they make won-
derful Christmas gift packages
done in decorated coffee cans.
Chocolate Fudge
(Mrs. Jens Rasmussen)
2 cups sugar
2 squares chocolate
Two-thirds cup cream, milk or
water
2 tbsp. light corn syrup
2 tbsp, butter
Few grains salt
1 cup nuts
1 tsp. vanilla
Put together, cover and bring
to boiling point. Can be stirred
until it boils, then take cover off.
Cook until it forms a soft ball
in cold water. Add vanilla, then
cool and beat. Add nuts. Put in
buttered pan then cut.
Ginger Cookies
(Mrs. A. B. Richards)
1 cup butter
1 cup sugar
1 beaten egg
4 tblsp. molasses
2% cups cake flour
2 tsp. soda
1 tsp. (heaping) ginger
1 tsp. (heaping) cinnamon
% tsp. cloves.
Drop in balls on cookie sheet;
press down with glass dipped in
water, then in sugar, (re-dip in
sugar for each cookie); bake for
10 minutes in 350 to 375 degree
oven.
Walnut Chewy Cake
(Mrs. Clarence Reed)
This family recipe is over 100
years old. Always tastes wonder-
ful.
2 eggs beaten
2 cups brown sugar
1 cup flour
& tsp. salt
% tsp. baking powder
l /4, tsp. soda
2 cups walnuts, chopped
2 tsp. vanilla
Bake at 350 degrees for about
30 minutes. Serve with ice cream
or whipped cream.
Mock Cherry Pie
(Mrs. Jens Rasmussen)
This family recipe is 50 years
old.
1% cups raisins
1% cups cranberries cut in half
1% cups sugar; ^4 cup water,
2 tsp. vanilla. Put in bowl and
leave.
In your favorite pie crust, put
layer of raisins, layer of cut cran-
berries, then add water, sugar,
vanilla mixture 8" pie tin; lat-
tice top goes best on this. 425 de-
grees for 10 or 15 minutes; reduce
to 350 degrees for a total of about
50 minutes baking time.
Pudding Sauce
2 cups sugar
% cup butter
2 eggs (large)
% tsp. salt
Vi cup sour cream
% cup brandy
Cream sugar, butter and eggs
well, add salt, sour cream and
brandy. Can substitute 1 tsp. va-
nilla for brandy. Have water boil-
ing in lower part of double boiler.
Place sauce over boiling water,
but do not let water boil after
putting sauce on. Stir occasional-
ly.
Banana Cream Cake
(Mrs. B. B. Beard)
This old family recipe has nev-
er been printed before.
Two-thirds cup shortening
\Vz cups sugar
2 eggs
IVz cups mashed bananas
4 tblsp. of sour milk
2 cups flour
1 tsp. soda
% cup chopped walnuts
Cream shortening; add sugar
gradually and cream again; add
unbeaten eggs one at a time,
beating thoroughly after each ad-
dition. Then add mashed bananas
with sour milk; stir well. Fold in
sifted dry ingredients and bake
in hot oven. 375 degees F. 20 to
25 minutes. (Makes 2 layers).
Frost with butter or chocolate
frosting.
Dale Fruit Cake
(Mrs. Marian Keeney)
1 cup brown sugar
4 eggs
1 cup flour
1 tsp. baking powder
1 wine glass port wine
1 Ib. dates cut in thirds
2-4 oz. boxed candied cherries
cut in halves
2 cups English walnuts quar-
tered
1 cup Brazil nuts cut in thirds
1 tsp. vanilla
1 pinch salt
Separate eggs. Beat yolks, add
sugar and mix thoroughly. Add
wine. Sift flour and baking pow-
der. Add alternately with fruit,
mixing thoroughly each addition.
Add vanilla, then nuts and blend.
Add salt to egg whites and beat
until stiff. Add cake mixture to
whites and mix gently, but thor-j
oughly. Bake in 2 small loaf
pans, one square cake pan 8x8x3
or tube pan approx. one hour at
375 degrees.
Cake improves if sets a week
or two; sprinkle with port wine
every week or ten days.
Fudge
(Mrs. Josephine Jorgensen)
3 cups white sugar
1 cup milk
3 heaping Tbsp, cocoa
2 Tbsp. Karo (either dark or
light.)
% square of butter
Pinch of salt.
Boil, stirring occasionally; test
small amount in one-half cup of
cold water; is done when it forms
a good firm ball and water is
clear. Without stirring take off
stove, let stand for one half hour;
then add nuts and 1 tsp. vanilla.
Beat until holds its shape. Spread
on waxed paper.
Carrot Pudding
(Mrs. Edith Danskin)
Vz cup shortening
1 cup brown sugar
1 cup grated raw carrots
1 cup grated raw potatoes
1 cup seeded raisins, light col-
or
1 cup chopped nuts
IVz cups flour
1 tsp. salt
1 tsp. cinnamon
Vz tsp. cloves
Vz tsp. nutmeg
1 tsp. soda
1 tblsp. hot water
Cream shortening and sugar
well; add carrots, potatoes, rais-
ins and nuts. Sift together flour,
salt and spices and add to mix-
ture. Dissolve soda in hot water
and add, mix well. Put in greased
mold and steam for 3 hours. Serve
with sauce.
Creamy Candied Nuts
(Mrs. G. L. Erwin)
% cup brown sugar
*/i cup white sugar
^4 cup sour or sweet cream (or
top of milk)
% tsp. vanilla
Pinch of salt
Cinnamon
1% to 2 cups nut meats
Combine sugar and cream and
cook over low heat, stirring con-
stantly until the mixture forms a
ball, a little firmer than a soft
ball when put in cold water. Re-
move from heat, add vanilla, salt
and cinnamon. Fold nut meats in
carefully until all are coated with
the candy and it has formed a
light sugar coating. Turn into
wax paper and separate nut
meats by hand. When coating is
completely dry, store candied
nuts in an air tight container.
These will keep for some time
10
While Fruit Cake
(Mrs. B. B. Beard)
Two-thirds cup butter
^4 tsp. soda
6 egg whites
Two-thirds cup candied cher-
ries
% cup thinly sliced citron
1% cups flour
% tsp. lemon juice
1% cups powdered sugar
% cup blanched and shredded
almonds
1 tsp. almond extract
Cream butter, gradually add
flour mixed and sifted with soda
and lemon juice. Beat whites of
eggs stiff. Add sugar. Combine
mixtures, add cherries, almonds,
citron and extract. Bake in greas-
ed deep cake tin in moderate
oven 350 degrees F. for one hour.
Divinity
(Alvy Smith)
4 cups sugar
1 cup Karo (white)
1 cup water
2 cups nuts
4 egg whites
With pinch cream tartar and
salt, boil sugar, Karo and water
until reaches 250 degrees; pour
half syrup over beaten egg whites,
continuing beating while other
half of syrup boils to 280 degrees
slowly pouring remaining syrup
into first mixture and beat until
forms firm peaks; fold in nuts
and vanilla and pour on waxed
paper; cut before it sets.
Banana Bread
(Mrs. Wally Norwood)
1% cups flour
Two-thirds cup sugar
% cup chopped walnuts
% cup Crisco
2 eggs beat well
% tsp. salt
**> tsp. soda
1% tsp. baking powder
1 tsp. vanilla
2 tblsp. orange & lemon rind
grated
1 tblsp. lemon juice
2 or 3 ripe bananas mash well
Mix well; bake in loaf pan for
55 minutes at 350 degrees; trim
before baking by grating orange
and lemon rind over top and use
3 slices of cherries (or jelly);
sprinkle with nuts.
Fudge Candy
(Mrs. Gene Campbell)
This recipe is from a friend of
Mrs. Campbell's.
4% cups sugar
1 large can Pet milk
Boil together 15 minutes; pour
over 3 packages chocolate
chips and one pint jar Hip-o-Lite
marshmallow cream and beat un-
til firm; last add 2 cups walnuts.
Pyrex utility pan fits this recipe.
Makes approx. 4 pounds.
Nut Florentines
(Mrs. Ruth Gordon)
2 cups sifted flour
1 tsp. baking powder
% tsp. salt
% cup butter
1 cup sugar
2 eggs well beaten
% tsp. vanilla
Vi c up chopped nut meats
72 cup brown sugar (firmly
packed)
Vz tsp. vanilla
1 egg white stiffly beaten
Sift flour once, measure, add
baking powder and salt and sift
again. Cream butter thoroughly,
add sugar gradually and cream
together until light and fluffy.
Add eggs and vanilla and beat
well. Add flour gradually, beat-
ing until smooth. Spread ^4 -inch
thick in 3 greased pans 8x8x2
inches. Sprinkle with nuts. Beat
brown sugar and vanilla into
beaten egg white and continue
beating until mixture thickens
again. Spread thinly on surface of
dough. Bake in slow oven 325 de-
grees F. 30 minutes. When en-
tirely cool, cut into shapes IMsxS,
remove from pan. Makes 3 dozen.
Pop Corn Balls
(Lyla Solum)
1 cup light Karo
1 cup white sugar
1 tablespoon butter
% teaspoon vinegar
Cook until it hardens when
tested in cold water. Remove
from fire and add ^4 teaspoon
soda which has been dissolved
in a little hot water.
Pour over popped corn and
form into balls as soon as it can
be handled.
11
Dixie Fruit Cake
(Mrs. B. B. Beard)
1 Ib. shredded citron
1 Ib. halved crystallized cher-
ries
1 Ib. diced crystallized pineap-
ple
% Ib. shredded blanched al-
monds
% Ib. shredded candied or-
ange rind
4% cups sifted flour
3 tsp. baking powder
1 tsp. salt
2 cups butter
2 cups sugar
% cup wine or fruit juice
1 tsp. vanilla
12 egg whites.
Combine fruit and almonds.
Sift three cups of flour with the
baking powder and salt and
sprinkle the remaining cup of
flour over the fruits and almonds,
stirring it in thoroughly. Cream
the butter and sugar together
then add the sifted dry ingred-
ients with the wine or fruit
juice. Mix very thoroughly and
then work in the fruit-nut mix-
ture and the vanilla. Finally fold
in the stiffly beaten egg whites.
Turn into a well greased tube
pan lined with greased paper and
bake in a slow oven 275 degrees
F. 2V 2 to 3 hours.
Holiday Nuggets
(Mrs. Ruth Gordon)
2% cups sifted flour
Vz tsp. cinnamon
Vz tsp. baking powder
% tsp. salt
% cup butter
2 eggs well beaten
% cup sugar
1 tsp. grated lemon rind
1% cups (% Ib.) currants
IVz cups walnut meats (coars-
ely cut)
Sift flour once, measure, add
baking powder, salt and cinnamon
and sift together 3 times. Cut
butter into flour; add eggs, sugar
and lemon rind. Combine thor-
oughly. Add currants and nuts
mixed well. Drop from teaspoon
on greased baking sheet. Bake in
moderate oven 350 degrees F.
twelve to fifteen minutes. Makes
4 dozen nuggets.
Fruit or Wedding Cake
(Mrs. Walter H. Duff, Sr.)
Mother's recipe, over 100 years
old.
1V 2 Ibs. butter
1% Ibs. flour
1 Vz Ibs. light brown sugar
15 eggs
3 Ibs. currants
2 Ibs. seeded raisins
1 Ib. citron
1 Ib. figs
1 Ib. almonds
1 large wine glass of brandy
1 large wine glass of sherry
1 large wine glass of rose water
(purchased in drug store)
1 tblsp. mace
1 tblsp. allspice
3 tblsp. cinnamon
1 cup molasses
4 ground nutmegs
Cut citron and figs in small
pieces; blanch almonds and chop
fine; mix with rose water and
nutmeg; dredge fruit well with
flour; beat butter to a cream then
add sugar, egg yolks beaten light,
molasses, brandy, sherry and
spices; then add egg whites stif-
fly beaten; last add fruit. Bake
in moderate oven 3 to 4 hours.
Ice Box Fruit Cake
(Mrs. Wally Norwood)
1 cup chopped nuts
1 Ib. Graham crackers
1 cup chopped dates
1 cup chopped marshmallows
1 cup thick cream
1 cup chopped currants
Vz cup chopped raisins
Vz cup thinly sliced citron
% tsp. (each) salt, nutmeg, all-
spice, cloves
2 tblsp. chopped orange peel
2 tblsp. chopped candied cher-
ries
% tsp. cinnamon
Mash crackers fine; soften cur-
rants in hot water and drain;
add cut marshmallows and
cream; mix well with other in-
gredients and line a mold (2 qt.
size) with wax paper; pack well
and set in refrigerator for 12
hours. Slice very thin; serve with
cream.
12
Salted Nuts
(Mrs. Uno Sandvik)
To crack nuts, place nut with
pointed end up; hit sharply with
hammer on pointed end. Put
about one dessert spoon full of
pure Italian olive oil on cookie
sheet; place nut meats on cookie
sheet; swish around until each
nut meat is covered with oil
not too oily; amount of oil de-
pends on amount of nut meats.
Place in center of 250 degree F.
oven. Bake slowly turning with
spoon from time to time, one
hour, until nut meats taste done.
Put on wax paper and salt; cool,
store in tins.
13
Chuck Cuts of Beef
To raiss a fine steer it takes a "Cattleman", but to know what
to do with it after butchering it takes a "Cowbelle". The Santa
Barbara County Cowbelles association have decided to help us
cook the less expensive cuts of beef in more exciting ways. Here are
some very tasty ways to do chuck fine enough for dinner parties
when you have VIP's.
Individual Chuck Pot Roast
(Mrs. Frank Giorgi)
2 pounds chuck steak cut in
pieces 2"x4". Take one cup of
chopped celery, one cup chopped
onions, mix and spread over meat.
Roll up each piece and fasten
with a skewer, flour and brown in
fat in a heavy skillet. Mix one cup
tomato paste, one cup water, one
teaspoon Lee & Perrin sauce, two
teaspoons chopped parsley. Pour
over meat. Season, cover, cook in
325 degree oven 2 or 3 hours, or
until tender. Add more water if
needed.
Tamale Pie
(Helen Rankin, Caliente, Calif.,
a friend of Mrs. Glen Cornelius)
2 pounds cubed chuck
2 cups water
1 teaspoon chili powder
Salt and pepper to taste
1 clove garlic, minced
Vz can pimiento (chopped fine)
2 tablespoons flour
1 med. can ripe olives
Mush Mixture
8 cups water
Vz pound butter
l /2 can pimiento
1 clove garlic
1 teaspoon chili powder
2 cups coarse yellow cornmeal
1 level teaspoon salt
Flour the meat and brown in
hot fat. Add other ingredients
(not mush) and cook until tender.
Make mush in the following
manner: Mix 2 cups cold water
with cornmeal and salt. Bring 6
cups water to boiling point, add
butter, pimiento, garlic and chili
powder. Slowly ar-d cornmeal
mixture and cook until thick.
Put one-half nvsh mixture in
well-greased shallow pan, dot
thick with olives, add meat mix-
ture, cover with rest of mush.
Bake 2 hours at 325 degrees. It
serves 10 to 12 people.
Barbecued or Broiled Chuck
on Skewers
(Mrs. Ruth Gordon)
3 pounds chuck meat, cut in
large chunks.
Sprinkle on all sides with
lAdolph tenderizer garlic salt. Put
in pyrex dish so that it fits tight-
ly.
Cut three large onions in quar-
ters, lay across top. Cover with
Wesson oil and inexpensive wine
(Burgundy). Put in refrigerator
for 24 hours. Turn meat several
times so that it will be thorough-
ly saturated with liquid.
Put meat chunks on metal or
wooden skewers alternating with
pieces of onion and fresh or
canned mushrooms and tomato
quarters. Broil not too close to
j broiler, basting with the liquid
from the pyrex dish. Broil until
! nice and brown. Serve on skewers
with a green salad, and baked or
French fried potatoes.
If barbecued, baste with liquid
while they are cooking slowly.
Chuck Stroganoff With Wine
(Mrs. Walter Buell)
Heat one-fourth cup fat in skil-
let, add \Vz pounds chuck cut in
small cubes and brown. Add one
cup chopped onions and cook 5
minutes, stirring frequently. Add
salt, pepper, two kinds of herbs.
(Tyme, Marjoiam, Basil, Oregino,
Rosemary). Add 1 cup May wine
or dry wine and enough water
to cover. Cover pan and cook
over slow heat about one hour
or until tender. Add more water
if necessary. Blend 2 tablespoons
flour with water, add to meat
s f irring until sauce thickens. Add
one-half cup sour cream at the
last and heat thoroughly. Serve
over rice or noodles. May wine
is best as it has Woodruff herbs
in it. Serves six.
14
Harvest Time Chuck Slew I Barbecued Chuck Steak
(Ella Erwin. taken from Better (Altha Martinez, California Hoi
Homes & Gardens) Springs)
2 Ibs chuck, cut in 1%" cubes
2 tablespoons fat
4 cups water
1 teaspoon lemon juice
1 tsp. Worcestershire sauce
1 medium onion, sliced
1 bay leaf, small
1 tablespoon salt
1 teaspoon sugar
% teaspoon pepper
% teaspoon paprika
Dash allspice or cloves
6 carrots quartered
1 pound small white onions
1 cup whole kernel corn
1 cup green limas
1 cup green beans
Brown meat thoroughly in hot
fat; add water, lemon juice, Wor-
chestershire sauce, garlic, onion,
bay leaf and seasoning. Simmer
two hours, stirring occasionally.
Remove garlic and bay leaf. Add
vegetables.
Continue cooking 20 or 30 min-
utes or until vegetables are done.
This may be cooled to room
temperature, packaged, sealed,
labeled and frozen. Makes three
quarts will keep about six
months.
To serve after freezing, put in
casserole in oven or double boil-
er. Remove meat and vegetables
and thicken liquid for gravy.
2 to 2Vz Ibs chuck steak
3 T oil
2 cloves garlic
2 T Vinegar
1 t Aregano
1 can Tomato Sauce
Salt and pepper to taste
Cut steak into large pieces
and rub garlic over all the meat.
Add salt and pepper. Add oil, vin-
egar, and oregano (rubbed be-
tween palms of hands) and let
stand for 3 hours. About 20 min-
utes before serving time, pour
tomato sauce over all and place
under broiler. Turn as necessary.
Chuck Stew Vermouth
(Beatrice Cooper Baer)
2 pounds chuck stew meat, 4
scant, tablespoons flour, 1 cup
Vermouth (dry), garlic, one-half
pound mushrooms, dozen or so
green olives, seasoning.
Cut stew meat in smallish
squares, brown in butter or fat
with clove of garlic. Mix in the
flour, stir well, add vermouth and
one cup stock or water. Let sim-
mer until tender, add mushrooms
one-half hour before it is done.
Just before serving add olives
cut in spirals. Good with groats
or rice.
15
Curried Chicken
Mrs. Odin Buell, who lives in a lovely house on the top of a hill
with a view that's unsurpassed, also has a fine view of cooking. Her
Southern hospitality really comes forth when she has guests and
here she gives us a luncheon when the bridge "girls" gather at La
Rancheria or for a special Sunday supper.
1 4-lb. ready-to-cook stewing
chicken
2 quarts water
1 tablespoon salt
1 cup chopped onion
1 cup chopped pared apple
% cup all-purpose flour
1 cup chopped peeled fresh
tomato
1 Tbsp. diced crystallized ginger
1 cup canned moist cocoanut
1 cup milk
Freshly ground pepper and salt
1 tablespoon curry powder
Put chicken whole or cut up
in water in large pan, add salt
and cook until tender. Chill. Melt
% cup chicken fat or butter over
low heat. Stir in onion and apple.
Cook until tender. Blend in flour.
Stir in 4 cups broth; mix well.
Bring to a boil. Stir constantly.
Reduce heat; add tomato and
ginger. Cook 30 minutes more
stirring occasionally.
Meanwhile, combine cocoanut
and milk. Cook over low heat 10
minutes. Strain off cocoanut. Stir
cocoanut-flavored milk into sauce
add chicken, peppered, salted to
taste. Mix curry with a little
sauce, blend with the rest. Cook
15 minutes. Stir occasionally.
Note: With this I serve almond
rice:
% C slivered blanched almonds
% C butter or margarine
% C slivered ripe olives
6 to 8 cups of hot cooked and
seasoned rice. Saute almonds in
butter until crisp. Stir almonds
and olives into hot rice, toss with
a fork.
Along with this goes pear and
ginger chutney:
2 quarts peeled, cored and thin-
ly sliced ripe pears
1 C coarsely chopped green pep-
per
2 C seedless raisins
1 C finely chopped crystallized
ginger
4 C sugar
1 teaspoon salt
1 C water
3 C vinegar
% teaspoon ground cloves
*4 teaspoon ground nutmeg
% teaspoon ground cinnamon
% teaspoon ground allspice
Vz bottle liquid pectin
Combine first 8 ingredients in
large heavy kettle. Tie all spices
in cheesecloth bag. Add to pear
mixture and bring to a boil quick-
ly. Reduce heat and allow mix-
ture to simmer until it thickens.
Stir frequently to keep from
sticking to pan. Take out spice
bag. Remove chutney from heat.
Stir in fruit pectin. Pour chutney
immediately into hot, sterilized
jars. Seal. This amount makes
about 3 pints.
Serve along with this a Caesar
salad and for dessert wine jelly
and Syllabub.
Sherry Wine Jelly
2% cups boiling water
*/4 cup cold water
1 cup sherry wine
Juice and rind of 2 lemons
2 tablespoons gelatin
1 cup sugar
Add lemon juice and rind to
boiling water. Let stand over low
heat until ready to use. Soak gel-
atin in cold water. Add gelatin to
hot mixture. Stir well. Add sher-
ry wine and sugar. Pour into
mold and place in refrigerator
until set. Top with syllabub.
This Syllabub is just sweetened
whipped cream with strained
orange juice and sherry wine to
taste. Add juice and wine a little
at a time just before serving.
16
Ham Slice
Now once in a while one has the urge for ham and you
just don't fee 1 , like cooking the whole works. Mrs. A. B. Richards has
the answer perfect; you just cook a ham slice, and you don't have to
wonder what to do with the leftovers. Here is Lucretia's dinner
as done for two, and you can easily double or triple it as needed.
1 slice ham, 1 inch thick Pepper to taste
Prepared mustard
Canned pineapple or sliced or-
C butter
C American cheese
anges and juice of 1 orange Arrange potatoes in casserole
^ cup brown sugar in layers, sprinkling each layer
Soak ham 1 hour in lukewarm \ with onion, pimento, cheese and
water. Drain, arrange in baking salt and pepper. Cover with soup
dish, spread with mustard, pour ; and milk. Top with buttered
on 1 cup pineapple syrup, or crumbs. Bake 350 for 1 hour,
orange juice, arrange pineapple Tossed Salad Hot Rolls
or orange slices on top of ham, Lemon Sponge
sprinkle with sugar. Bake until 1 C sugar
top is delicately brown, basting Pinch salt
with syrup in pan.
Celery Escalloped Potatoes
3 C raw sliced potatoes
3 Tbsp. onion
C pimento red
3 Egg yolks, beat well
1 C milk
1-6 C flour
Juice and rind of 1 lemon
Mix dry ingredients, add lemon
1 C condensed cream of celery juice and rind, egg yolks (vanilla
soup optional), milk, fold in egg whites
1 C milk beaten stiff. Bake 45 min. 350 F.
1 tsp. salt I (set in pan of water).
Italian Delight
Mrs. Fred Mattei, who has been the gracious hostess at the tavern
well over 22 years, has many interesting hobbies. Her favorite, of
course, is collecting bracelets, and she has many beauties, but next
to bracelets, Elaine dearly loves to collect recipes, and her cooking
scrap book is crammed to capacity with good things to eat. For
many years Italian Delight has been her favorite for buffet suppers
and potlucks. This recipe was given to many old-timers years ago,
but for the benefit of us newcomers of 10 years or so I asked for
Italian Delight for our What's Cook'n collection. Here it is!
1 pound ground round french bread. For dessert serve
1 pound cooked spaghetti this yummy Sabagon.
2 onions cut up
2 cloves garlic cut up
2 green peppers cut up
1 can corn
1 large can mushrooms
% cup Wesson Oil
1 tbsp. L & P Sauce
1 cup grated cheese
6 cans tomato sauce
Sabagon Dessert
4 egg yolks
4 heaping tsps. sugar
2 wine glasses sherry
Beat egg yolks and sugar to-
gether until light. Place in double
boiler, do not allow the boiling
water to touch the upper pan
and keep the water just simmer-
Brown onions, garlic, peppers in ing. Cook, beating constantly with
oil. When well started, add meat, rotary beater until smooth and
cook until done. Add cheese to thickened, add sherry and con-
hot drained spaghetti, then add tinue beating a few minutes long-
meat mixture. Add all the rest er. Grate fresh nutmeg or cin-
and mix well. Place in casserole namon on top. This may be used
and bake % hour in moderate as a custard sauce for other des-
oven. Serve with green salad and serts. This dinner serves ten.
Chocolate Cakes
These recipes should really be entitled "For Men Only," as I truly
believe Chocolate cake is a gentleman's favorite dessert. However
seeing as how the ladies usually do the baking let me say that here
are some of the finest chocolate cake recipes in the Valley, including
one that serves 30 people.
Hot Fudge Cake
(Mrs. Gordon Gray)
% cup sugar
1 cup flour
1 tablespoon Crisco
Vz cup milk
y teaspoon salt
1 teaspoon baking powder
IVz tablespoon cocoa
Vz cup chopped nuts
Cream Crisco and sugar. Com-
bine dry ingredients, add with
milk to mixture, then add nuts.
Put in 8-inch square pan. Mix
together Vz cup white sugar, %
cup brown sugar, x /4 cup cocoa.
Sprinkle on top of cake in pan.
Pour over 1% cups boiling water.
Now your cake is ready for the
oven. When ready to serve, bake
35 minutes in 350 oven, turn up-
side down and you will have a
fudge top. Serve hot with ice
cream on top.
Chocolate Cake
(Mrs. Herbert Daily)
Melt 2 squares of Baker's choc-
olate in a heavy pan. Let it cool,
but not get hard. Add \Vz cups
sugar. Mix with hands (a must)
until fluffy. Add 1 cube butter,
mix with hands. Add 3 eggs
whole, one at a time, beating
after each egg. Add 1 tablespoon
vinegar and beat until the whole
mixture becomes light and fluffy.
In another bowl sift 2 cups cake
flour. Measure and add 1 teaspoon
soda and Vz teaspoon each baking
powder and salt. Sift all again.
Add alternately to the above mix-
ture with 1 cup cold water with
l l /2 teaspoons vanilla added. Use
mixer until batter is smooth. Use
deep layer pans and bake at 350
for V2 hour.
Frosting
Melt 2 squares chocolate, add 2
tablespoons butter. Keep warm
on low heat while adding 2 cups
powdered sugar, 1 teaspoon va-
nilla, enough half and half to
make good spreading.
Sour Cream Devil's Food Cake
(Mrs. Joe Giorgi)
6 tbsp. cocoa
2 cups sugar
2% cups all-purpose flour, sift-
ed twice
2 level tsp. soda
Vz tsp. salt
Mix all dry ingredients together
in bowl. Beat 4 eggs until light. 2
cups sour cream. Add the eggs
and sour cream to the dry ingred-
ients until light and free from
lumps. Add 1 tsp vanilla extract.
This recipe makes a large cake
and should be baked in 3 large
layer cake pans, or in a loaf pan,
9x13x2, for one hour at 350 de-
grees. If baked in pyrex, temp-
erature should be lowered to 325
degrees, for the same length of
time, half of this recipe will make
a cake 8x7x2, baked for 45 min-
utes at 350 degrees or 325 degrees
in pyrex.
This cake is rich and the men
of your family will enjoy it with
the following icing, as it has a
rich chocolate flavor, and is not
the "gooey" type so often used
now-a-days. Cake and icing re-
cipe have been handed down to
me, and been in use for 30 years.
Chocolate Icing
1 cup sugar
% cup rich milk
Vz cup cocoa
1 tsp. vanilla
Butter, size of walnut
Mix sugar and cocoa until thor-
oughly blended. Add milk to the
I dry ingredients and stir until
I sugar is dissolved. Boil for 5 min-
jutes, stirring constantly. Remove
! from fire, add butter and vanilla,
beat until mixture begins to grain
slightly around edges of the pan.
Spread on top and between layers
of cake at once. This icing is dark
I and glossy even after cooling.
18
Chocolale Cut-Ups
(Ruih Goidon)
% cup flour
% teaspoon baking powder
% cup butter
1 cup sugar
2 squares chocolate
2 eggs separated
1 teaspoon vanilla
1 cup chopped nuts
Cream butter, sugar. Add melt-
ed chocolate, egg yolks, flour
sifted with baking powder. Add
nuts, vanilla, then stiffly beaten
egg whites. Use square or long
pan. Bake 20 minutes in 375 de-
gree oven. Ice thickly, and cut
in caramel size pieces.
Frosting
Place Vz cube butter in sauce
pan with 2 squares bitter choco-
late. When melted, turn to low
and add 1 % cups powdered sugar,
1 tablespoon dry powdered in-
stant coffee, % teaspoon almond
extract, remove from heat and
add 1 egg and just enough strong
black leftover coffee to spread
well.
Spicy Chocolate Cake
(Mrs. Jens Rasmussen)
Cream
% cup shortening
1% cups sugar
Add
3 eggs
Combine
1% cups flour
% teaspoon baking powder
% teaspoon soda
% teaspoon salt
% teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons cocoa
Mix
% cup buttermilk with
1 teaspoon vanilla and
1 teaspoon lemon extract
Have ready 1 cup coarsely cut
nuts, toasted. Add flour mixture
first, then milk mixture, then
nuts. Use long pan or 2 nine-inch
layer pans. 30 minutes in 350 de-
gree oven.
Frosting
6 tablespoons butter
1 egg yolk
3 cups powdered sugar
1% tablespoons cocoa
1 teaspoon cinnamon
1% tablespoons hot coffee
Just in case you're looking for a
chocolate cake that keeps well,
try my Cut-Ups that are like
French pastries.
Chocolate Cake for 30 People
(Mrs. Jens Rasmussen)
2% cups cake flour sifted
% tsp. salt
1 tsp. soda
1 cup Crisco
2 cups sugar
5 eggs
1 cup walnuts
3 squares chocolate
1 cup buttermilk or sour milk
2 tsp. vanilla
Mix sugar and shortening
add eggs, next chocolate. Alter-
nate flour and buttermilk with
soda, add nuts and vanilla. Put in
15% by 10 l /2 inch pan, greased.
Bake about 45 min. in 325 degree
oven. Can use 3 layers instead.
Chocolate Frosting
(Mrs. Jens Rasmussen)
1 cup brown sugar
% cup water
3 squares chocolate
3 tbsp. butter
Boil 3 minutes. Cool slightly
add powdered sugar and use elec-
tric mixer. Add 1 tsp. vanilla.
Chocolate Cake
(Mrs. G. L. Erwin)
2 cups sifted cake flour
1 teaspoon soda
^4 teaspoon salt
Sift together two times.
% cup butter (soft, but not
melted)
1% cups sugar
Cream until light and fluffy.
Add 2 large well-beaten eggs,
which are room temperature. Add
dry mixture alternately with 1
cup buttermilk (room temp.). Last
add 1 teaspoon vanilla and 2
squares of bitter chocolate, which
has been slowly melting while
mixing cake. Bake in two layers
or long pan, 25 to 30 min. in mod-
erate oven.
Frosting
Melt 1 cube butter, 2 squares
chocolate, add powdered sugar
and top milk or cream as you
beat on medium speed of mixer.
It should be like heavy syrup.
Beat excess bubbles out with rub-
ber spatula before spreading.
19
Rabbit in a Casserole
Maybe it's the Easter season that made me think of rabbit, and
how seldom you see a really different recipe for it. Now, rabbit
makes a very fine company casserole, and very inexpensive, too.
I have used this French way of cooking rabbit for years and never
thought of passing it around before, so here is one you can serve
your guests and have a truly gourmet dinner that is easy and can be
prepared ahead of time in my usual "working girl" style.
Rabbit wiih Herbs and Wine
Buy a nice large rabbit suit-
able for the amount of persons
to serve. It is not possible for
the rabbit to be too large, and
therefore tough, as the long, slow
cooking in wine makes it very
tender. The night before, or early
morning of company day, brown
disjointed rabbit in butter with
one good size clove of garlic in the
pan. No flour on the rabbit,
please, but use a little paprika.
Then arrange rabbit in layers in
a casserole where it will fit close
and not have too much wasted
space, as you are going to cover
it with wine in a minute, and you
don't want it swimming. After
placing the rabbit in casserole,
pour in the garlic butter drip-
pings, and then sprinkle each
layer as you put them in, with
the following herbs: (remember,
I always use Spice Island) sage,
thyme, parsley and two bay leafs.
The herbs should be used in this
dish with a heavy hand, now pour
on enough white wine to cover
well. Let stand until one hour
before guests arrive, and flavor
will be perfect. Cook covered in
325 degree oven, one hour. Being
a working girl, I serve potato-
onion casserole with this, which
I get ready for the oven in five
minutes this way.
Poiato-Onion Casserole
One can whole new potatoes,
one can whole Dutch onions, one
can Campbell's cream of mush-
room soup, undiluted. Mix lightly,
cook covered in 325 degree oven
one-half hour. Simple, and the
same oven temperature does the
whole dinner. Serves four, so
double if necessary. With this
dinner I like the usual green sa-
lad and here is the way we do
it at our house. It may not be
new to you, but everyone says
green salad and never tells how
they do it, so I will.
Our Green Salad
Into a large bowl, break one
medium crisp head lettuce with
your fingers. Never cut lettuce
always break or tear. Now, one
large cucumber, quartered, then
diced large. A few chives from
your garden, cut right over the
lettuce or if you haven't chives,
the tender stems of green onions
will do, but not the onions this
time, because of your potato-
onion casserole. Now a goodly
amount of watercress cut over the
lettuce and you're ready for the
dressing. Sprinkle with celery
salt, fresh ground pepper, plenty
of parmesan grated cheese. Wet
with red wine vinegar, and light-
ly with Wesson or olive oil. Now
toss and serve. Here is where I
always think of that cute line
from the Fireside Cook Book:
"Four persons are wanted to
make a salad. A spendthrift for
oil, a miser for vinegar, a counse-
lor for salt, and a madman to
stir it all up." A very good rule
to follow. Now for the dessert,
and of course, working girl style,
it's in the ice box the night be-
fore.
20
Ice Cream Pie
Into a glass pie dish, break or
crumble one dozen bakery maca-
roons. Not necessary to butter,
this pie will cut, and serve easily.
Now spread with one pint black
walnut ice cream that you let
stand a few minutes until it starts
to soften. Put in freezer shelf
until it hardens well, now spread
with one pint vanilla ice cream,
softened too, then grate as much
of a square of unsweetened choc-
olate as you can get on, over the
pie (this I dp with the pie set-
ting in the sink as it's easier to
clean up). Now return to freezer
uncovered until ready to serve.
If any is left, cover with foil
paper and serve any time, as it
keeps well. There are lots of ver-
sions to this pie, such as the pis-
tachio bottom, vanilla top one,
and the one where you use choco-
late cookies, vanilla bottom choc-
olate top and crushed walnuts.
You have a good time thinking
up your own versions and tell me
some new ones.
Wild Rice - Chicken Liver Casserole
At the preview night of the art exhibit, we had a buffet dinner
for the artists, donors, working committee and day hostesses. Of
course we had to invite all their husbands and wives, so they all
added up to more than 500 people..
All the food was donated by the day hostesses and Guild mem-
bers and some very interesting hot dishes were served.
This one of Mrs. T. I. Bernstein's caused much comment. So,
I asked Colleen to tell us how she does it for 20 people and when we
want to have a big shindig or have to donate for a large group we
can wow our friends with a really yummy dish.
Wild Rice-Chicken Liver
Casserole
(By Mrs. Theodore I. Bernstein)
2 12-oz. pkgs. wild rice
1 % Ib. chicken livers or 3 pkgs.
frozen
4 Ige. cans button mushrooms
4 large cans chicken broth
4 Ige. white onions
% Ib. butter
Saute chopped onion in butter
until golden, add chicken livers
and cook for four or five minutes.
Put onions, livers, well-washed
wild rice, chicken broth and
mushrooms (including broth) in
large crockery casserole. Blend
mixture thoroughly, add salt and
pepper to taste. Cover and cook
in moderate oven for two hours or
until covering liquid is almost ab-
sorbed. Serves 20.
Salad
2 heads lettuce
1 bunch curly endive
1 bunch watercress
1% cup Russian dressing
Grated Parmesan cheese
Chill broken washed greens for
at least two hours in salad basket
or damp tea towel. After mixing
dressing with greens, sprinkle
grated cheese liberally over top
of salad.
Russian Dressing
Add four tablespoons chili
sauce to one cup mayonnaise.
Garlic bread, and for dessert
fruits, assorted cheeses and liq-
ueurs.
21
Clams Baked in Half-Shell
The H. D. Hall home in Buellton should really be called "Half-
Way House" as it is so easy for their friends traveling up and down
the highway to drop into. However, all the gallons of coffee Dorothy
has served sometimes has its just rewards.
When the Southern section goes to Pismo for clams they drop
in for that second cup on the way home and Presto! baked clams
for dinner. Now if you haven't anyone going clamming, you just
try this with cans and small individual casseroles; it works fine.
Clams Baked in Half Shell
6 large clams
1 cup dry bread crumbs
Salt
Pepper
Small minced onion
Chopped parsley
1 egg
Put clams through meat grind-
er. Beat egg and add remainder
of ingredients. Pile on half-shells
and bake in moderately hot pre-
heated oven just ten minutes.
Serve with lemon sections.
Serve a green salad with this
good dressing and try my own
corn bread which I always think
is the perfect hot bread for this
sort of dinner, and be sure and
serve Dorothy's desert with this.
French Dressing
2 cup oil
1 cup vinegar
2 cloves garlic
1 tsp. salt
1 tsp. sugar
% tsp. paprika
% tsp. powdered mustard
V* tsp. Thyme (optional)
% tsp. marjoram (optional)
Shake well in bottle. Let stand
one hour before using.
Sour Milk Corn Bread
1 cup sifted flour
1 tsp. baking powder
% tsp. baking soda
1 tsp. salt
2 tbsp. sugar
1% cups yellow cornmeal
3 eggs, slightly beaten
1 cup sour or butter milk
% cup melted shortening
% cup sweet milk
Mix and sift flour, baking
powder, soda, sugar and salt. Add
cornmeal and mix well. Combine
eggs, sour milk and shortening.
Add to dry mixture and stir until
only almost smooth. Add sweet
milk. Turn into well greased
square pan and bake in hot oven
25 to 30 minutes. For a wonderful
variation, leave sugar out and
add three chopped green onions
(stems too) and four slices crum-
bled, crisp bacon. Bake this ver-
sion in greased muffin tins. Goes
very well with broiled fish din-
ners.
Fudge Pie
2 squares bitter chocolate mel-
ted over hot water.
1 cube butter
1 cup powdered sugar
2 eggs
Cream together butter and
powdered sugar. Add chocolate,
then yolk of 2 eggs, beaten. Add
3 drops only oil of peppermint,
fold in 2 egg whites, beaten until
stiff.
CRUST 1% to 1% cups
crushed vanilla wafer crumbs
mixed with % cube melted but-
ter, 1 tbsp. sugar. Line pastry tin
and bake 10 minutes at 350. Put
filling in shell and sprinkle with
crumbs, or top with whipped
cream or ice cream.
22
Leg O' Lamb
My dear Ruth:
What do the Robert Andersens eat when they eat "at home"?
Rosemary has always laughingly said that she married me be-
cause I owned a restaurant and that she would never have to learn
to cook. Remarkably enough, however, she has learned to cook a
few dishes incomparably well. Here is a "big" dinner which we
spread quite often:
Roast Leg of Lamb
Rice
Peas
Gewurtz Traminer 1947
Mixed Green Salad with
French Dressing
Mixed Cheeses and Crackers
Inglenook Gamay
Strawberry Preserves
It's a "big" dinner because there is a lot of everything including
wines, but the thing that makes the meal outstanding is the perfec-
tion of every item, be it the Roast Lamb baked with vegetables and
basted with spiced wine or the story-book sauce which ensues or
the Green Peas cooked in a frying pan with lettuce leaves or the
Rice that no Chinaman ever cooked as well or the carefully selected
greens in the Salad with a French Dressing whose ingredients are
always measured almost pepper grain by pepper grain to insure re-
peated excellence.
I am asking Rosemary to write out the details of the mesmeric
passes which she makes in preparing her Leg of Lamb.
Very truly yours,
Robert T. PEA SOUP Andersen, President
My dear Ruth:
One for your book!
For us it is Leg 'o Lamb and the
only reason I dare tread along
with your recipe angels . . . my
husband taught me to cook it.
All meals in our house start,
of course, with
Cup of Split Pea Soup
Mixed Green Salad
Leg of Lamb
Rice
French Peas
Cheeses, Jam and Crackers
Wines:
Gewurtz Traminer
Inglenook Gamay
Leg o' Lamb:
We like a small one 4 to 5
Ibs.
We like it pink Preheated
oven 325.
Wipe with damp cloth, rub
well with flour, salt, coarse
ground pepper and garlic inserts.
I use a shallow roasting pan
with rack no lid.
Cut 2 tomatoes in fourths
3 carrots in halves
2 brown onions in fourths
Small branches and hearts of
celery
Sprigs of parsley
Sprinkle dry rosemary on
top of roast.
Place in oven two hours
cooking time.
After % hour add one cup hot
water.
After 1% hour add one cup hot
dry white wine.
I make a roux of butter and
flour for thickening sauce.
Remove roast to hot platter.
Pour all juices and cooked vege-
tables through sieve into small
pan. Grind vegetables for pulp
into same pan. Let set, then skim
all fat. Reheat sauce adding meat
juices from platter. Use roux for
thickening and taste for seasoning
... a little more white wine per-
haps? We like to saute a few fresh
mushrooms in butter and add to
sauce.
Hope you like it!
Rosemary Andersen
23
Short Ribs by the Cowbelles
The Santa Barbara County Cowbelles suggest short ribs
for their cheaper cuts of beef program. I think that these
four ways of preparing short ribs will each have quite different fla-
vors, and we can serve short ribs often without being tired of the
same dish. June tried the Cowbelles butcher shop recipe on guests
and reports it's a big success.
Short Ribs With Marinade
(Mrs. Joseph Moore)
About 3 Ibs. short ribs cut in
serving pieces. Trim excess fat,
place in bowl. Mix 3 tablespoons
hot mustard, 3 teaspoons salt,
plenty black pepper, % teaspoon
chili powder, 2 tablespoons lemon
juice, 9 tablespoons olive oil. Mix
well with a crushed clove garlic.
Pour marinade over meat and
wedge thick slices onion between
pieces of beef. Cover, keep in cool
place 8 to 24 hours. Put ribs in
roasting pan. Brown in hot oven
ingredients and pour over beef.
Cover very tightly and bake in
the oven 1% hours or until meat
is very tender when pierced with
a fork. To serve, place short ribs
on a large platter and pour this
rich and wonderful sauce over
them. This will serve four more
then generously
appetites are of
tions.
or even six if
seemly propor-
'Short Ribs of Beef
(Mrs. Chan Keeney)
Cut short ribs in serving-size
about 15 min. Add onions and pieces, salt and pepper on all
marinade to pan. Cover. Lower sides and brown uncovered on top
heat to about 250 degrees and of stove in deep well cooker or
bake about 1 Vz hours. Remove j Dutch ovten, using smallest
cover and bake until onions are | amount of fat to keep from
brown and crisp. If desired, make scorching as ribs are fat any-
gravy of drippings and pour over way. Finely chop Vz clove garlic,
beef. brown in pan before putting in
ribs. When ribs are brown, add
% inch water, 2 bay leaves and
cover. Simmer 3 to 4 hours, add-
ing a little water when needed.
Babecued Short Ribs
(Mrs. Dorothy Hall)
1 clove garlic
3 tbsp. fat
3 Ibs. short ribs (cut in rib
chunks)
3 medium onions
1 cup catsup
Vz cup vinegar
1 tsp. curry powder
1 tsp. paprika
% tsp. chili powder
1 tbsp. brown sugar
1 cup beef stock (or
beef bouillon in 1
water)
1 tsp. salt
% tsp. dry mustard
Start your oven at 350 F. or
moderate. Chop up garlic fine
Then heat the fat in heavy skil-
let. Add garlic and short ribs and
brown well on both sides.
Transfer meat and drippings to
a large casserole or Dutch oven.
Slice up the onions and add to
meat. Mix up all the remaining
If you wish, add vegetables one
hour before serving, potatoes
onions, carrots. Serve with York-
shire pudding.
'Yorkshire Pudding
Put 4 tablespoons flour, good
pinch of salt in bowl, mix with
l /2 cup milk, add 2 eggs, beat well.
: Add good Vz cup milk and beat,
cube Cover, and let stand one hour,
cup boiling , Put a little of the meat drippings
in shallow baking pan ard v ^t
in oven. Beat batter, add 1 table-
spoon water, pour in p<m and
bake in 450 degree oven 15 to 20
min. After 10 minutes, pour 2 ta-
blespoons mea+ drippings over
top. Pudding should rise like a
souffle, the surface being crisp
and light brown, and the center
Excellent gravy can
with the meat juice.
be
24
Braised Short Ribs
(Mrs. Lucretia Richards)
3 pounds short ribs
1 onion
2 tsp. salt
^4 tsp. pepper
^4 tsp. thyme
1 tbsp. vinegar
2 tbsp. catsup
% cup water
Dredge meat with flour, brown,
pour on sauce. Bake covered, 2%
hours or until tender, in 350 de-
gree oven.
Chow Mein
When I lived in Santa Monica I had a very interesting time *yith
a Chinese girl friend, Anna May Wong, who taught me to enjoy
Chinese food as it is so easy to prepare, and I love the one dish
vegetable, meat, starch idea. Now with the wonderful canned foods
you can buy in our home markets, Chow Mein can be made without
a trip to the Chinese store.
fi.~~ vro; Almond Cakes
Chow Mein (Fred Wong)
One pound round steak, cut in Sift together into large mixing
2*6x1 inch pieces. Saute in a little bowl:
bacon fat until light brown and 2% cups flour
add 1 small cut-up clove garlic, 2\ J4 cup sugar
large cut onions. Saute with meat % tsp. salt
5 minutes. Add 6 stalks celery, 1 tsp. baking powder
tops too, cut up one green pepper Blend with hands or pastry
into large pieces and 1 large car- blender.
rot sliced fine. 1 can mushrooms Mix together and sprinkle in:
% cup lard
1 egg
2 tbsp. water
1 tsp. almond extract
_ __ _ Stir with fork until mixture
cornstarch" 1 tbsp. "soy" sauce with comes away from sides of bowl.
V 2 cup water and add to mixture, Knead until smooth and chill one
stirring all the time until gravy hour. Form balls about one inch,
is thick and clear. Serve over Flatten with palm of hand to %
steamed rice. Serves 4. ] ^ch thickness. Press 1 blanched
> almond in center of each cake and
When using Chow Mein for brush with yolk of one egg mixed
guest dinner, double and serve in t with 1 Tbsp. water. Bake in 350
a chafing dish or over a candle degree oven, 20 to 25 minutes or
warmer as Chinese food tends to ! until golden brown. Makes 3
cool quickly. dozen.
and 1 can bean sprouts, well
drained. Cover with 1 can Camp-
bell's beef bullion, not diluted,
and 1 tbsp. soy sauce. Cover and
simmer 20 minutes. Mix 2 tbsp
Chocolate Mint Cookies
Here's the chocolate mint cookie recipe so many have asked for,
thanks to Maragaret S. Jensen of Elm Street who was kind enough
to send it in. She says they are very good.
Starlight Mint Surprise Cookies
Sift:
3 cups flour
1 tsp. soda
% tsp. salt
Cream:
1 cup butter
1 cup sugar
% cup brown sugar
Blend in:
2 eggs unbeaten
2 tbsp. water
1 tsp. vanilla
Add dry ingredients, mix well.
Refrigerate 2 hours.
1 package Rockwood chocolate
mint wafers. Enclose each wafer
in about 1 tbsp. of chilled dough.
Place on greased baking sheet
about 2 inches apart. Top each
with walnut half. Bake 10 or 12
minutes at 375 degrees.
25
Hot Sandwiches
We have so many "afternoon" groups in our Valley, and a large
luncheon spoils the thoughts of fixing dinner for the family later.
The new trend of serving seems to be hot sandwiches, and here are
three that are really different.
Hot Cheese-Bacon Sandwiches
Grind together Vz pound sharp
cheese, a /4 pound bacon, one me-
dium onion, add heaping tbsp.
prepared mustard. Cut wiener
buns in half, spread with may-
onnaise, spread with above mix-
ture and cook under slow broiler
until light brown.
Hot Crabmeat Sandwiches
Make up 1 cup medium white
or cream sauce. Stir into it ^4 cup
mayonnaise, 2 tbsp. chili sauce,
x /i tsp. dry mustard and IVz cups
(1 can) crabmeat, or lobster
Toast 8 slices of bread on one
side, spread with butter and the
above mixture, sprinkle the tops
with grated American cheese,
place under the broiler until
cheese is melted and slightly
brown, serve immediately. Makes
8 sandwiches.
Mrs. A. B. Richards
Waffle Enchilades
(Serves Six)
Meat filling:
Brown
1 pound ground beef in
1 tablespoon shortening
Add
Vz cup chopped onion
2 cup chopped green pepper
1 can (No. 2) tomatoes
1 can (8 oz.) tomato sauce
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon Worcestershire sauce
Simmer for one hour, stirring
occasionally
Sift together
l*/2 cups sifted enriched flour
1 teaspoon baking powder
1 teaspoon salt
Add
1% cups yellow cornmeal, mix
well
Combine
3 eggs, slightly beaten
1% cups milk and
1 cup melted shortening
Add to dry ingredients all at
once; beat only until smooth.
Bake in pre-heated waffle iron
at medium heat until steaming
ceases and waffle is golden
brown. Keep warm in oven until
serving time. Divide each waf-
fle in half. Serve sandwich-style
with hot meat filling between and
on top of waffle halves. Sprinkle
with grated cheese on top.
Doris Hass
Corn Meal Souffle
An old friend of mine was visiting from Santa Monica last
week and she was so intrigued to think I could find time for a
cooking column along with "pin curls and projects" that when she
sent a thank you note she included this, her favorite recipe. I just
finished trying it and I am sure you'll enjoy it too.
Corn Meal Souffle
or
Spoon Corn Bread
(Perfect Luncheon Dish)
2 cups milk
% cups yellow corn meal
3 eggs
2 tsp. butter
1 cup thin cream or whole milk
1 tsp. baking powder
% tsp. salt
3 tsp. grated cheese (optional)
Scald milk. Add corn meal
slowly. Cook few minutes, stir-
ring all the time. Cool. Add 3
egg yolks, butter, cream, baking
powder, salt and cheese. Fold in
beaten egg whites last. Pour bat-
ter into greased casserole. Bake
at 350 degrees for about 40 min-
utes. Serve with cold ham and
salad.
26
Danish Pastry
Here are some Danish pastry recipes that we are very pleased
to publish. Both Mrs. Johnny Jorgensen and her sister-in-law are
noted for their light touch in baking, and have these favorites from
the old country.
Danish Coffee Cake
(Mrs. John Fredericksen,
Arco, Minnesota)
4 cups flour
1 cup butter or margarine
A little salt
Now mix like pie dough. Scald
and mix one cup cool milk. Dis-
solve 1 yeast cake in Vz cup warm
water.
Beat 3 egg yolks with 6 Tbsp.
sugar; mix all ingredients. Put
in greased bowl and put in refrig-
erator for over night. (This is the
new world touch, it makes the
dough roll better.)
In the morning, add a little
more flour and roll out in two
thin strips, beat an egg white
with a little sugar and spread
over dough, now add filling.
For the filling, cut one package
dates, prunes, or apricots. Boil
with % cup sugar and 1 cup wa-
ter until thick. Add a little al-
mond flavoring. Fill center of
dough, and fold over sides to meet !
the center. Bake in 350 degree
oven in two long strips. When:
cooled, frost with this: % cup !
powdered sugar mixed with 2
tbsp. melted butter, almond fla-
voring and enough water to
spread easily. Sprinkle sliced al-
monds on top.
Danish Cookies
(Mrs. Johnny Jorgensen, Solvang)
1 Ib. flour
% Ib. sugar
Vanilla or almond flavoring
2% squares butter
1 egg
1% tsp. baking ammonia
Pile flour on board, crumble
with butter. Add rest of ingredi-
ents and make into dough with
hands. Roll out thin and cut in
any desired shape. Bake at 400
degrees. May be topped with su-
gar and finely chopped walnuts.
Overnight Danish Cookies
% Ib. flour
% Ib. potato flour
Vz Ib. sugar
6 tbsp. thick cream
% Ib. rice flour
1 tsp. baking ammonia
y 2 Ib. butter
1 egg
Crumble butter and flour on
board and add rest of ingredients.
Make into dough with hands.
Make two rolls and keep in ice
box over night. Slice thin and
bake at 400 degrees, until golden
brown.
The baking ammonia makes
these cookies so light and differ-
ent. Everyone should try these.
Potato and rice flour can be ob-
tained at all markets.
Danish Sandkage
(Sand Cake)
6 eggs
1 cup sugar
4 tsp. baking powder
3 4 Ib. butter
4 cups flour
% cup currants
Cream butter and sugar; add
eggs and beat until light. Add
flour and baking powder sifted
together. Add currants dusted
with a little of the flour. Bake in
loaf pans about one hour at 300
degrees.
27
Chicken Casserole
Mrs. Elmer C. Rhoden, who is equally at home in Kansas City,
Mo., or in her beautiful Star Lane Ranch residence in Happy Can-
yon, says this is her favorite guest menu.
When Mrs. Rhoden is in Kansas City she thinks often of all her
friends here and of course reads of our goings-on when the Valley
News arrives. She writes how much she enjoys all the recipes her
friends send in to What's Cook'n and hopes you like hers. Thanks to
Hazel for taking time to send in such a complete menu.
COMPANY MENU
Patsy's Chicken Casserole on
Plain Rice or Rice Casserole
Broccoli,
fresh, melted butter or plain
Garlic Bread
Grapefruit, Orange, Avocado
Salad or
Lime or Pineapple Ice
Served with the chicken
Chilled Chocolate Surprise
(from "Company's a Comin' ",
Santa Maria Cook Book)
Coffee, or Green Tea
Patsy's Chicken Casserole
(serves 4)
One chicken, cut country-style
for frying. Flour chicken, salt
and pepper, and brown in iron
skillet, in butter or oil. Do not
cook entirely, only brown.
While chicken is browning, put
in sauce pan:
% bottle of Heinz tomato catsup
V* bottle Heinz chilli sauce
2 tbsp. Lea and Perrin's Wor-
cestershire sauce
1 tbsp. Wright's Liquid Bar-B-
Q Smoke
% to 1 cup water depending
on how long you want to casse-
role chicken.
Bring sauce to boil and pour
over browned chicken, you may
leave in skillet or put in casserole
depending on how you wish to
serve. If directly from stove to
plate, no need to put same in cas-
serole. (Oven 350 degrees, cook
until tender. Sometimes I add an
8 ounce can of water chestnuts to
casserole. They are crunchy and
good.)
Salad Dressing Recipe
for fruit or vegetable salads
(Do not use on tossed salads)
This dressing, I keep on hand,
will not get rancid for months.
Do not keep in refrigerator.
Makes one quart or little over.
Put in your electric beater and
beat 15 minutes just high enough
so it does not splash.
1% cups Wesson Oil
3 /4 cup Heinz cider vinegar
% cup sugar
1 tsp. salt
Dash of red pepper
1 can Campbell's tomato soup
Generous dash paprika
Vz diced onion
Store in quart jar or bottle with
pod of scored garlic dropped in
container. Shake before using.
Rice Casserole
1 cup rice
1 onion chopped fine,
Brown both in butter until
golden brown.
Put in 2 quart buttered casse-
role.
Add
2 cans Campbell's consomme or
beef broth
1 can mushrooms, 6 oz.
If I use mushroom juice, I take
out consomme so only two cans of
liquid are used. Or you can sub-
stitute chicken broth for some of
the other liquid.
Cover tightly, cook in 350 de-
gree oven \Vz hours. Serves four.
Garlic Bread
This I do, all but butter and
garlic salt, on day before.
One loaf Vienna bread, enrich-
ed, sliced.
Dry bread slices on cookie sheet
in 200 degree oven (if bread is
fresh, this is rather slow).
When bread is fairly crisp, I
brown on both sides to golden
brown under broiler.
The day I serve, I butter gener-
ously with salt, butter and sprin-
kle with garlic salt. Just before
serving, I put in oven to warm.
28
Chilled Chocolate Surprise
(14 to 16 servings)
2 pkgs. Baker's Dot Chocolate,
semi-sweet, all but two squares.
(This I use instead of chocolate
chips.)
2 tbsp. granulated sugar
3 eggs, separated
1 pint (2 cups) heavy whipping
cream
1 small (8 oz.) angel food cake
Melt chocolate and sugar in top
of double boiler, add beaten egg
yolks and cool five minutes.
Fold in stiffly beaten egg
whites and stiffly beaten cream.
While chocolate is cooling,
break angel food cake into bite-
size pieces.
Sprinkle a layer on the bottom
of a buttered 8x12x2 baking dish
using one-half of cake.
Cover with a layer of chocolate
mixture then repeat cake and
chocolate mixture.
Chill overnight, however it is
very good served only a few
hours after making.
To serve, cut into small squares
and top with toasted almonds. I
sliver the almonds.
Good, even three or four days
later, if kept covered in refrigera-
tor.
Round Steak - Charcoal Broiled
Mrs. Bryant Myers has had a busy year, with getting a new
home built and helping to start lovely Meadowlark Ranch from
scratch, keeping up with three lively sons along with having a
new baby daughter, but still she finds time to be very interested
in planning her meals, and we often talk of new ways of doing
things. Here is a Charcoal broiled steak her friend, Mrs. Vernon
Newton, of Pasadena, passed on to her and it has become a family
favorite. The rest of the menu is her own.
Have a 3" round steak best
quality well aged at room
temperature. Score well with
knife and rub in minced garlic
and oil. Let stand at least an
hour. Tie into shape for cooking.
Have charcoal fire hot. Cook meat
about 20 minutes on each side.
Salt to taste. Meat is approxi-
mately 6-8" above coals, depend-
ing on their heat. Meat will be
crisp on the outside and red on
the inside. To serve, slice across
the grain, as with roasts, in very
thin slices.
Sauce
Melt V* Ib. butter, mince one
clove garlic, % tsp. Worcester-
shire sauce, seasoning, salt to
taste.
With this serve green salad,
French bread and this different
rice casserole.
Rice Casserole
2 C cooked rice
2 raw carrots finely grated
1 C cheddar or tillamook cheese
coarse grated or broken up
1 onion grated
Salt, pepper, Worcestershire
sauce to taste
Mix well, moisten with milk
and 1 egg. Cover with more grated
cheese and bake approximately %
hour at 350.
Pai's Lemon Pie
V*. C cornstarch
% tsp. salt
1 C sugar
1% C boiling water
% C lemon juice
3 egg yolks
1 tbsp. lemon rind
2 tbsp. butter
Mix cornstarch, salt, sugar; add
water and juice; cook until thick.
Add yolks, cook one minute more.
Add butter and lemon rind and
cool. Pour into uncooked graham
cracker crust.
Graham Cracker Crust: 20 gra-
ham crackers, % Ib. butter, 1 tbsp.
sugar. Top with meringue; 3 egg
whites, % tsp. cream of tartar, 1
tbsp. water, % tsp. salt; beat 3
minutes. Add 6 tbsp. sugar, % tsp.
vanilla; beat at high speed 4 to 5
minutes. Bake at 300 degrees 15
to 20 minutes.
29
Alisal Specials
Mr. and Mrs. Lynn Gillham who do such a capable job of run-
ning both the Alisal Guest Ranch here in Solvang and the Tanque
Verde in Tucson, Ariz., never seem too busy to think of the little
things to make a guest's visit as fun as possible. Lynn is never too
busy to accompany "new horsemen" on rides and teach them the
ways of a "Westerner" and Patsy keeps an eye out for all the lush
things to make their dining room such a popular spot. One of the
cute things she has dreamed up for a guest who happens to mention
his birthday, is an Hor D'Oeuvere cake. Made like a sandwich loaf,
and frosted with softened creamed cheese, trimmed in colored
cheese with a pastry tube, lit with the birthday candles, and ser-
ved at cocktail time, this is always very affective and men like it
very much. You might try it with your favorite sandwich fillings,
for a time when an unexpected birthday guest shows up and there
is no time for baking. Patsy also keeps a large scrap book of all
sorts of favorite dishes served at the Alisal and the Tanque Verde,
and here she gives us a nice variety of them.
Spears in a Blanket
1 box frozen asparagus spears,
cooked
1 box frozen shrimp, cooked and
peeled
4 tbsp. butter
3 tbsp. flour
1% cups milk
% cup grated Parmesan or
Swiss cheese
Vz cup cream
1 egg yolk, slightly beaten
1 tsp. salt
Dash each of pepper, cayenne,
nutmeg and paprika
Cook asparagus spears as di-
rected on the packake. Also cook,
peel and clean shrimp as directed.
Melt butter in saucepan, add
flour and stir until smooth. Add
milk gradually, stirring constant-
ly. Then cook and stir until thick-
ened. Add cheese. Combine cream
with egg yolk and add gradually,
stirring constantly. Add season-
ings. Cook and stir over low heat
2 or 3 minutes. Add shrimp, ar-
range asparagus in a shallow bak-
ing dish, cover with shrimp sauce
and sprinkle with paprika. Brown
in broiler 2 minutes. Serves 4 to 6.
Chocolate Brownie Pie
Preheat oven to 375 degrees
(quick moderate). Make pastry
for 9" 1 -crust pie. Melt together
over hot water 2 squares un-
sweetened chocolate (2 oz.) and 2
tbsp. butter. Beat thoroughly
with rotary beater:
3 large eggs
% cup sugar
the chocolate mixture
% cup dark corn syrup
Mix in:
% cup pecan halves
Pour into pastry lined tin. Bake
40 to 50 minutes in quick moder-
ate oven (375) just until set. Serve
slightly warm, or cold, garnished
with ice cream or whipped cream.
Serves 8 to 10.
(To use cocoa, omit chocolate
and sift Vz cup cocoa with the
sugar. Then add % cup melted
butter to egg and sugar mixture.)
30
Western Baked Pork Chops
Stuffing
% cup chapped ripe olives
7 cups toasted bread cubes
1% cups drained whole kernel
corn
1 tsp. onion salt
1 tsp. celery salt
1 cup B-V Consomme
6 thick rib pork chops
Salt, pepper and flour
To make stuffing Combine
bread cubes, chopped olives, corn,
onion salt, celery salt and consom-
me. Blend thoroughly. Have but-
cher make pockets in chops be-
tween ribs from inner or rib side.
Fill pockets with stuffing. Sprin-
kle chops with salt and pepper.
Dredge with flour. Place in greas-
ed baking pan. Bake 40 minutes
in 350-degree oven. Turn chops.
Drain off fat. Place extra stuf-
fing in pan with chops. Continue
baking 35 to 50 minutes or until
meat is tender. Garnish extra
stuffing with ripe olives. Serves
6.
Chateau Deviled Eggs
% 8 ounce Borden's Chateau
cheese
2 cups medium white sauce
12 halves deviled eggs
12 tomato slices
Cut Borden's Chateau cheese
into small pieces. Add to white
sauce. Cook over low heat, stir-
ring constantly until well blend-
ed. Arrange eggs on tomato slices
in greased shallow baking dish.
Pour sauce over eggs and toma-
toes. Bake in moderate oven (375)
15 minutes or until to^ is brown-
ed. Serves 4-6.
Welsh Rarebit
Mildred Cram lives in a tiny little Danish house, under four
towering pines, called "Skovhuset." When Mildred takes time out
from her busy writing schedule, and isn't busy in her lovely garden
with her seven cats, she loves to have Sunday night suppers. Here
is her favorite Sunday supper menu and easy to do. The salad is
done in the afternoon, chilling, waiting for the dressing, and the
makings of the rarebit are assembled within reach of the sauce pan,
the plate and the triscuits should start warming as the cook goes
to work.
(Everything serves 4)
1 pound Tillamook cheese (not
too fresh) cut in cubes
1 cup half and half milk
% tsp. dry mustard
% tsp. Lee & Perrin sauce
1 tsp. salt
Few grains cayenne
1 beaten egg
% cube butter
Melt butter in sauce pan. Slow-
ly stir in half and half, boil two
minutes. Now start stirring slow-
ly and never stop until you serve.
Add cheese. When melted, add
seasonings, then egg. Remember,
for a perfect rarebit, you must
stir slowly even while pouring
over four hot triscuits served on
a warmed plate. With this, serve
a vegetable salad.
Salad
One-half head crisp lettuce
broken in bowl. Add % cup each,
cooked peas and baby limas. Chop
the following coarse and add:
celery hearts, six radishes, six
dates, one peeled tomato, six ripe
olives, one hard-cooked egg.
Sprinkle with celery seed, chop-
ped parsley, put one tablespoon
mayonnaise in center. Pour the
following dressing over when
ready to serve and toss lightly.
Dressing: two tbsp. Wesson oil,
two tbsp. olive oil, % tsp. dry
mustard, few drops Lee & Perrin
sauce, ^4 tsp. curry powder, salt,
pepper, two tsp. garlic salt, juice
% lemon, paprika. Mix well and
chill.
Dessert
One large can white cherries,
well chilled, served in frozen
glasses with Cointreau poured
over cherries and English sweet
biscuits. Serve very strong black
coffee.
31
Chinese Casserole
Mrs. Josephine Jorgensen, one of the Valley's favorite cooks, has
many wonderful recipes she could give us, but I particularly asked
her for this one as it has become famous for pot-lucks and buffet
dinners as it is easy to do, and surprisingly tastes just like it is done
with chicken.
Chinese Casserole
(Mrs. Josephine Jorgejisen)
(Serves 20)
2 Ibs. bulk sausage
2 large onions
1 green pepper
3 cups celery
\Vz cups uncooked rice
4 pkgs. Lipton's noodle soup
8 cups water (more if necessary)
1 cup toasted blanched almonds
(slivered)
Brown sausage (crumble with
fork). Take out of pan, leaving a
small amount of the fat. Brown
onions, celery, pepper in the fat
left in the pan. Then add rest of
the ingredients. Cook until rice
is tender. Don't let it get too dry.
Place in casserole, cover. Finish
in oven, 350 degrees, 'til ready to
serve. (Season with salt to taste.)
Serve this with your favorite
salad or with grapefruit and avo-
cado salad with a tart French
dressing and this wonderful gra-
ham cracker pie of Josie's.
Graham Cracker Pie
14 graham crackers rolled fine
1 cup sugar
Vz to % cup nuts, chopped
}4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
2 tablespoons melted butter
3 well-beaten egg yolks
3 well-beaten egg whites
Mix, except eggs. Add well-
beaten egg yolks, fold in well-
beaten whites. Bake in greased
Pyrex pie dish. Bake for 30 min-
utes, set oven at 300 degrees.
Serve with whipped cream.
Burt's Beans
Burt Jory, who is such a wonderful host at his Yellow Jacket
Cafe in Buellton, made many friends in Solvang when he ran the
Pool Room, and the counter was always crowded there with men
eating his good Chili Beans. It got so the wives had to go down
and try some too, the husbands raved so. Now over in Buellton
they are just as popular and I see those same couples still eating
Beans. One day I decided to ruin my dieting and try some of
"Burt's Beans" and see if they were really that good, and they were!
One night, over an Apple-Knocker I got Burt in a corner and got
this recipe. Now, man-like, he just puts in this and that and can't
tell us how many they serve, but I have an idea you will agree
with me that they are tops.
Burt's Beans
1 gallon pink beans
1 Ib. onions chopped
1 bell pepper chopped
2V2 Ibs. raw coarse-ground beef
1 tbsp. dried chili peppers,
crushed
3 tbsp. salt
% tbsp. black pepper.
\Vz tsp. garlic powder
2 cans tomato sauce
% bottle catsup
Put the whole works in a 3 gal-
lon pot % full of water and after
they come to a boil, turn to sim-
mer for 3 hours, adding water as
needed. This is a medium sim-
mer and cook according to your
stove until beans are done. Mine
turned out wonderful and fed
quite a crowd.
32
Baked Ham
Mrs. G. L. Erwin, who is known for her beautiful white hair, is
also known as a beautiful cook. Here she gives us a wonderful ham
dinner, and very generously adds her coffee cake, too. I am going
to give this just as Ella gave it to me.
Whole or half of any good
brand pre-cooked ham. Trim off
skin and excess fat. Mix together
(for whole ham):
1 cup brown sugar
1 level tablespoon flour
1 teaspoon dry mustard
Press onto all sides of ham
especially the fat side. Score and
stick a whole clove into each
square or diamond. Place ham on
a low rack or trivit in broiler pan
or roaster.
Use pineapple juice, a small
amount of vinegar and syrup from
watermelon pickles or spiced
peaches, or whatever kind of
spiced fruit you have. Serve it
later with the ham as liquid
in the pan to baste ham as it
bakes.
Bake in a slow oven (300)
about 18 to 20 minutes per pound.
If the top gets brown too soon,
cover with foil paper. Serve with
the following sauce poured over
whole ham or over each slice
as served:
Sauce for Ham
1 teaspoon dry mustard
% teaspoon cloves
^4 teaspoon cinnamon
2 teaspoons vinegar
1 small glass crabapple jelly
Heat slowly until jelly is melt-
ed. Keep warm in double boiler.
Serve hot.
With this serve a green salad,
French dressing, fresh bread from
the bakery, sliced and made to
taste right from the oven by
returning to its wrapper, put in
brown paper bag, hold under wa-
ter, shake off excess water, and
heat well in oven. Now the vege-
table that goes so well with ham:
Corn Pudding
Heat 1 cup milk
Mix 2 heaping tablespoons
flour
1 teaspoon sugar
1 teaspoon salt
2 whole eggs
Add to warm milk
Add 2 tablespoons butter
When slightly thick add one
I can of cream style corn. Bake in
[moderate oven about 45 minutes
or until quite firm.
Orange and Raisin Cake
(the Dessert Perfect for Ham)
\Vz cups brown sugar
% cup butter
2 well-beaten eggs
% cup buttermilk
Sift together these:
1 teaspoon soda
One-third teaspoon salt
2 cups sifted cake flour
Grind together twice:
1 cup seedless raisins (white or
dark)
Rind of one orange
1 teaspoon vanilla
Cream butter and sugar. Add
beaten eggs. Add sour milk and
dry ingredients alternately. Add
raisins and orange rind last. Bake
in 350 oven about 35 or 40 min.
Mix juice of one orange and
one-half cup white sugar. Let
stand while cake is baking. Pour
and spread over top of cake when
it is done. Better served slightly
warm may be reheated if made
ahead of time.
Serve with whipped cream.
Coffee Cake
\Vz cups cake flour
Two-thirds cup sugar
One-third teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla
Sift dry ingredients into bowl.
Melt one-half cup butter, cool
slightly, drop in 1 egg, fill cup
with milk and mix into dry in-
gredients and add vanilla. Pour
into an oiled, floured pan and
spread 3 tablespoons butter over
batter. Sprinkle with brown sug-
ar, cinnamon and chopped nuts.
Bake about 20 minutes in moder-
ate oven. Take 4 tablespoons sug-
ar, 2 tablespoons water boil un-
til it threads, pour over cake then
bake a few minutes longer.
This 'n That from Mrs. Venske
Mrs. Harold Venske's friends have been asking for these fa-
vorite recipes of hers, so here is the collection to be enjoyed by
all of us.
Cold Tomato Catsup
Chop and mix well:
~Yz peck ripe tomatoes
2 red peppers (mango peppers)
% cup white mustard seed
1 cup grated horseradish
1 cup sugar
V cup salt
1 qt. chopped onions
2 tablespoons black pepper
1 quart vinegar
Swiss Steak
Good thick, lean steak to serve
four.
Pound in flour. Brown in hot
fat.
Cover with:
2 cups tomatoes
1 chopped onion
1 celery stalk (outside size)
chopped fine
Simmer 2 to 2^ hours over low
heat
Tuna-Cabbage Salad
Shred cabbage (white or red)
Chop onion fine (amount to
suit taste)
Add one small can drained
pineapple
One small can tuna
Chopped celery if desired
Use dressing made of French's
prepared mustard, Pet milk and
cinnamon, and sugar. Blend to
taste. Use enough mustard to
curdle milk.
Sauerkraut Dumplings
Use knackwurst or wieners, ^
of No. 2 can sauerkraut. Cover
with water and bring to a boil.
Mix one cup biscuit mix with
milk to moisten, until it almost
drops from spoon.
Divide into two parts.
Drop on boiling kraut. Cook un-
covered 10 minutes, then covered
10 minutes. Makes 2 dumplings
Some folk like caraway seeds in
kraut. It's good.
1000 Island Dressing
6 hard-cooked eggs
% gal. mayonnaise
2 bottles chili sauce
1 pint pickle relish
1 pint chopped celery
Sugar to taste
Ambrosia
6 oranges sliced fine
6 bananas cut small
1 cocoanut grated
1 pineapple grated
(Canned pineapple will do)
Sugar to taste
Use as cocktail or dessert
Sunshine Biscuits
2 cups prepared biscuit mix
Add % cup cooked pumpkin
2 tablespoons sugar
Vz to 1 teaspoon cinnamon.
Holiday Goodies
You are going to find all sorts of treasures in the following, and
I hope you enjoy making them as much as I have enjoyed collecting
them for you.
White Fruit Cake
(Mrs. Harold Imbach)
1 doz. small or 10 large eggs
1 Ib. butter
1 Ib. sugar
1 Ib. flour
% teaspoon salt
Use electric mixer. Cream but-
ter. Add sugar a little at a time.
Add one whole egg at a time, and
beat. Sift flour and salt. Fold into
creamed mixture a little at a
time.
Fruit
3 packages white raisins. Re-
move dark ones.
2 pkgs. candied cherries
2 pkgs. candied pineapple
% Ib. citron cut very thin
% Ib. lemon peel cut very thin
% Ib. orange peel cut very thin
1 cup blanched almonds
% cup pecans (be sure they are
not rancid)
% cup English Walnuts
Put fruit in large flat pan and
cover with 1 cup good brandy.
Let stand about one hour. Drain
fruit. Fold into cake mixture. Add
residue of brandy to cake mixture
if needed for moisture. Grease
two angel food cake pans and
line with brown paper. Put layer
of greased wax paper over brown
paper. Add cake mixture. Bake
in 300 oven 2% to 3 hours. Be
sure oven is no hotter than 300.
Cool on wire rack. Pour a little
brandy on cake when cold. Wrap
in wax paper and linen cloth for
storage.
For Dundee Cake (an old Eng-
lish Christmas cake) use cake
recipe and use only citron and
cherries.
Marshmallows
(Mrs. Earl Newton)
3 cups sugar
15 tablespoons water
3 envelopes Knox gelatin
15 tablespoons water
1 teaspoon vanilla
Pinch of salt
2 cups ground walnuts
Soak gelatin in 15 tablespoons
water for 15 min. (in electric mix-
ing bowl), boil sugar in rest of
water until it spins a thread
(about 15 minutes.) Pour sugar
mixture gradually into gelatin
and beat about 30 min. Pour this
in pan (about 13x9x2%) which has
been covered with ground wal-
nuts. Let it set over night. Cut in
squares and roll in ground wal-
nuts. Powdered sugar or toasted
cocoanut may be used in place
of walnuts. Cocoanut may be tint-
ed various colors too, to suit the
occasion.
Fruit Cake
(Mrs. Josie Jorgensen)
Vz Ib. butter ( 1 A margarine, &
butter)
1 cup sugar
5 eggs, beaten
Sift the following:
2V 2 cups flour, 1 teaspoon bak-
ing powder
Vt cup citron
2 cups white raisins
*/i Ib. lemon peel.
1 cup nut meats
Few cherries
Cream butter and sugar well,
add sifted flour, baking powder,
eggs, and fruit gradually. Bake
in slow oven 2 hours with pan
of water under cake while bak-
ing. Soak fruit in % cup of bran-
dy if desired.
Butterscotch Sauce for
Ice Cream
(Ruth Gordon)
Boil to the consistency of heavy
syrup; 1 cup white corn syrup, 2
cups brown sugar, x /4 pound but-
ter, and a few grains salt. Cool,
then stir in 1 cup evaporated milk
or cream. Serve hot or cold. Store
in quart jar. Keeps very well. For
Christmas gifts I can in %-pint
Mason jars and decorate with a
seal reading, "Remove lid, heat
in jar in small pan of hot water.
Serves 6."
Dream Bars
(Mrs. Juliette Andersen)
Light oven and set at slow
325 degrees F.
Grease a shallow pan measur-
ing about 10 by 13 inches.
Cream together until light and
fluffy 6 tblsp. butter or other
shortening, % cup light brown
sugar, lightly packed.
Beat in 2 tblsp. light cream.
Sift before measuring 1 cup all-
purpose flour.
Add gradually to sugar mix-
ture. Put in prepared pan, spread-
ing to the corners. Bake 15 min-
utes.
Meanwhile beat until light. 1
egg.
Add gradually 1 cup brown su-
gar, lightly packed.
Stir in mixture of 3 tbsp. light
cream, 1 tsp. vanilla, x /4 tsp. salt.
Fold in a mixture of 1% cups
shredded cocoanut, 1 cup broken
nut meats.
Spread over top of batter which
has baked 15 minutes. Bake 25
minutes longer or until top is
browned. Cool, cut in bars. Makes
about 2y 2 dozen.
Rich English Fruit Cake
((Mrs. George Mills)
% lb. butter
Vz lb. brown sugar
5 eggs
% lb. flour
\Vz Ibs. currants
1 lb. seeded raisins (not seed-
less)
6 oz. blanched almonds, shred-
ded.
Vz lb. citron, sliced very thin
Vz teaspoon soda
1 teaspoon mace
I teaspoon cinnamon
1% to 1 teaspoon milk
Cream butter with half the su-
gar (beat good). Beat egg whites
stiff adding gradually the other
Vz of sugar. (Set aside). Beat egg
yolks until color of lemon, then
add to first mixture. Now fold
in egg white. Mix flour, fruit,
nutmeats, spices and soda, then
fold into whole mixture with the
milk. Put into deep buttered pans.
Rich fruit cake is always better
if part of cooking is by steaming.
Steam 3 hours, then bake 1%
hours in a slow oven, 300. To
steam, cover loosely with butter-
ed paper and tie firmly in place.
Penoche
(Fred Hamilton)
1 cup brown sugar
1 cup white sugar
Vz cup cream
Vi teaspoon salt
Boil this until it forms a soft
ball in cold water. Let stand 10
minutes. Add teaspoon vanilla
and chopped or cut pecans to
suit. Stir until it tends to hard-
en, then drop in small amounts
on waxed paper.
Walnut Date Pudding
(Mrs. Chan Keeney)
One-third cup butter
1 cup brown sugar
Two-thirds cup milk
Vz cup flour
1 teaspoon soda
*/4 teaspoon each cinnamon,
nutmeg, and cloves.
1 cup chopped walnuts
Vz cup chopped dates
1% cup dry bread crumbs.
Cream butter and sugar add
milk and mix. Add flour sifted
with soda and spices. Last add
dates, walnuts and bread crumbs.
Steam in a double boiler 1^4
hours and serve warm or cold
with plain or whipped cream.
Serves "6.
Chocolate Caramels
(Mrs. Leon Roeser)
3 cups granulated sugar
1 cup white corn syrup
Few grains salt
1 cube butter
3 square bitter chocolate
1 tall can condensed milk
Mix first four ingredients in
order given and cook to 245 deg.
F. or until mixture comes to a
boil. Add chocolate. Then stir
in evaporated milk gradually and
continue boiling with constant
stirring. Cook to 242 deg. F. or
until a small amount of mixture
forms a hard ball in cold water.
Remove from fire and pour into
buttered pan. Cool, remove from
pan and cut into inch squares
with a sharp knife. Add 2 cups
chopped nuts if preferred. Wrap
each caramel in waxed paper.
Steak a la Gordon
There's something about eating outdoors and the smell of food
cooking while you're having a cold beer that makes one relax like
no other type of dinner does. Now I'm going to tell you how you
can have a STEAK dinner for eight people without mortgaging the
old homestead. Here's how you do it.
Three days before the Bar-B-Q
have Skip cut a three inch thick
round steak for you. This will
cost about one third the price of
other steaks enough for eight, and
the flavor will be better than the
more expensive variety. Take it
home and get out your glass utili-
ty pan or any pan it will fit close
in. Sprinkle the top very heavily
with Adolph's non-seasoned Ten-
top much wine. Now cover with
foil paper and place in refrigerat-
or. It looks like a big roast. The
second day take out steak and
sprinkle again with Adolph's and
wine, turn over and do the same;
return to refrigerator. The bar-b-
q day do exactly the same and
take out of refrigerator one hour
before cooking. This steak will be
very tender and cook very quick-
ly, so if you like it rare, cook
derizer. Now sprinkle well with j just as you would for the choicest
Spice Island Garlic Powder, drib-
ble a little Wesson oil over care-
fully so as not to rub off stuff,
now do the same with red wine (I
use Chianti). Now gently turn the
steak over and do the same to
the top side. Now pour wine all
around the edges to fill up all
empty spaces thats why the
pan should fit closely or it takes
cut. Baste steak with marinade
from pan while cooking and if it
has absorbed all, use a little more
wine or a Bar-B-Q sauce if you
like. I usually cook the steak all
in one and carve it up later; you
can always return a piece to the
fire for those that want to ruin
theirs with not eating it rare. I
hope you like it.
^Ebleskive
The little town of Solvang goes typical Danish once a year, dons
the costume of it's forefathers, and plays host to thousands of tour-
ists with a three day festival. Everyone conies downtown and has
breakfast on the main street where /Ebleskiver, the little ball-like
pancakes, are cooked and served on the street. These must be cooked
in a special .flSbleskive pan and Mrs. Hannah Parker who has lived
here for twenty-seven years and has been cheerfully serving us all at
Nielsen and Rasmussens for nineteen years gets the credit for reviv-
ing the art of serving /Ebleskiver in Solvang. Hannah started serving
them to the gang from the store when she had parties and pans had
to be ordered so all could make this popular old country treat. Now
her grandchildren are her helpers when she makes them.
Take 2% cups flour, % teaspoon salt, 1^4 teaspoon soda, % tea-
spoon baking powder, 2 cups buttermilk, 2 eggs, separated and 3
tablespoons melted butter. Sift dry ingredients. Beat egg yolks. Add
to milk. Combine with dry ingredients and add melted butter. Fold
in beaten egg whites. Fry in eebleskive pan.
37
Davidge Stew
Christmas, as we all know, is such a hectic time of the year,
what with trees being trimmed, the cards getting mailed, Aunt Su-
sie's gift someone forgot to buy, but when you're getting ready for
Christmas and trying to run a beauty shop besides, by Christmas
Eve you're exhausted. You really don't care if its Christmas Eve or
not, and most always you're too tired to fix any dinner, and that's
one of the reason's that three years ago on Christmas Eve when Mrs.
Gifford Davidge came into the shop carrying a beautiful Desco Ware
dutch oven, complete with a cooked stew inside, I was sure I had
received the world's most perfect Christmas gift. This would make
a wonderful gift any time, and the stew was divine. You must try it.
3 Ibs. lean stewing beef
1% cups Dixie Fry prepared
flour
3-4 medium potatoes
6 medium sized carrots
3-4 medium sized onions
1 2% Ib. can solid pack toma-
toes
1 or 2 cups Dago red wine
2 cups water
2 tsp. Beau Moude seasoning
salt
1 tsp. Lowry's salt
% tsp. mixed herbs for stew
Vs tsp. oregano
Pepper to taste
Plain salt to taste
Cut meat in fairly large pieces.
Put Dixie Fry in paper bag and
shake a few pieces of meat at a
time until well covered, then
brown well in bacon fat. After
meat is all browned, pour off
most of the fat; scrape the bottom
of the pan to free the flour mix-
ture or it will burn. Put one cup
of water in the fat and stir. Put
meat back in casserole; add wine
mixed with other cup of water.
Cook meat until just beginning
to get tender. (12 minutes in a
pressure cooker)
Now add the vegetables which
have been peeled and cut in fair-
ly large pieces. Add tomatoes and
seasonings. Stir to blend all to-
gether. Cook until vegetables and
meat are tender. (8 minutes in
pressure cooker).
Make a paste of remaining Dix-
ie Fry and thicken gravy.
This stew will serve 8. I use a
green salad and toasted French
bread either with or without gar-
lic as an accompaniment.
Shrimp and Halibut
Now that we have Jack coming back to the Valley each Thurs-
day it's time we had some good fish recipes. I find it is something
company really enjoys and so easy to do. The following are two of
my favorites, one for lunch and one for dinner.
Shrimp Aspic (Lunch)
2 cans Campbell's consomme
1 Ib. fresh shrimp
2 Tbsp. capers
1 package Knox gelatin
% cup fine diced celery
3 hard cooked eggs
Salt, pepper, garlic powder
1 tsp. Lee & Perrins sauce
Few drops Tabasco sauce
Dissolve jello in one can boiling
consomme; add second can cold;
do not dilute at all. Add all sea-
sonings and cool. Have shrimp
cooked until pink, about ten min-
utes, with bay leaf, dried red pep-
per, 1 clove garlic. Clean, slice in
half. Add capers, calery, shrimp
and sliced eggs to aspic. Pour in
nicely shaped mold. Jell. Serve
on bed of shredded lettuce, trim-
med with radish roses and the
following dressing. One half cup
(mayonnaise thinned with catsup,
lemon and one teaspoon horse-
radish. With this serve chopped
watercress sandwiches on thin
sliced wheat bread and chopped
cucumber sandwiches on thin
white bread. A very lovely lun-
cheon to serve with your favorite
dessert. Serves four.
38
Halibut in White Wine (Dinner)
Have Halibut cut in thick
steaks, one for each serving. Line
broiler pan with foil paper, with
edges curled up to keep sauce
close to fish. Dot foil with butter,
now broil five minutes. Turn fish
carefully, sprinkle with garlic
salt, parsley (dried will do) baste
with butter, broil five minutes.
Now cover with white wine and
sprinkle with almonds that you
have sauted in a little butter.
Broil until fish is done, about
ten minutes more. Serve fish on
platter with drippings from pan
poured all over it. Garnish with
lemon slices and watercress. With
this I serve a very crisp just let-
tuce salad with a tart French
dressing as I like a large vegeta-
ble casserole instead of starch
with fish.
Vegetable Casserole
1 Ib. Zuccini squash cooked and
sliced
1 can Niblett corn, drained
1 onion, coarse chopped
1 can Blue Plate Okra
1 can Del Monte stewed toma-
toes
Arrange vegetables in buttered
casserole, sprinkle well with gar-
lic toast cubes and grated Italian
style cheese. Bake 30 minutes in
350 degree oven.
This dinner ends with fruit,
cheese and liquors at my house,
but you can add your favorite
dessert.
Smothered Pheasant
Boyd Wyse of the Solvang Inn is surely the King of Steaks, and
we are all so proud to have him here where we can take our guests
to dinner with pride because people come for many miles just to
have Boyd cook for them, but when they serve at home it's his wife
Jean, who reigns in the kitchen. Now Boyd loves to fish and hunt
and Jean usually has goodies in the freezer, so when Holiday time
comes she is able to cook this very fine dinner.
Cut Pheasant into serving piec- [apple, the cranberries and Vz cup
es, roll in flour and brown lightly ! finely chopped walnuts. Pour into
in hot fat. I like to season it with individual molds until set. Un-
salt and pepper as it is browning.
Remove pieces to large casserole
mold on lettuce and serve with a
touch of good mayonnaise.
or roasting pan. Make a medium I like to serve nice fresh butter
thick gravy with the remainder of | rolls, which I buy at the good
drippings in browning pan. To j Solvang bakery,
this add about Vz cup white wine j As this is a very filling meal we
and pour over pheasant, cover ; like to have our dessert later in
and bake in a moderate oven a- !the evening with lots of good hot
bout 1% hours or until very ten- coffee. At this time of the year
der. I like to serve this with wild
rice.
Green Peas with Mushrooms
Cook two packages green peas Mix together
pumpkin pie is always good. Here
is my favorite recipe.
Pumpkin Pie
until tender, season with salt,
pepper, lot of butter and add a
can of button mushrooms.
Cranberry Salad
As a salad, we like this molded
cranberry salad, as pheasant is
usually served around the Christ-
mas and Thanksgiving season.
1 cup cranberries run through
fine food chopper, add sugar to
tas f e and set aside for a few min.
Dissolve two packages of Cher-
ry Jello in two cups of boiling
1 cup pumpkin
2 egg yolks well beaten
% cup sugar
1 teaspoon cinnamon
% teaspoon nutmeg
% teaspoon salt
% teaspoon ginger
Add
1% cups milk and whip in
2 egg whites beaten stiff
Pour into unbaked 9 inch pie
shell and bake in hot oven 450
degrees for about 20 minutes.
water. Cool for a few minutes and I Turn oven down to 350 and finish
then add 2 cups cold water, 1 baking until set. When cool cover
medium size can of crushed pine- ! with whipped cream and serve.
39
Orange Chicken Casserole
This is really my favorite "Company's Coming" menu. It's so
easy to get ready the night before, and just turn the oven on to 350
degrees during the cocktail hour. It also looks so pretty on the buf-
fet table with the orange slices around the chicken, and the green
and white salad. Do the salad two days before, and the chicken and
rice are readied for the oven the night before, also. Have your cake
in the ice box on your fancy serving plate. This cake cuts like a
dream, and tastes just like an ice cream cake. Everything serves
eight.
"Company's Coming" Menu
Marinated Broccoli Salad
Orange Chicken Casserole
Wild or Brown Rice
Ice Box Cake
Salad
Two days before, cook covered,
two packages of frozen broccoli
en branche. (Stalk and head). Use
only Vs cup of water for each
package and steam about 20 min-
utes until tender. Cool in own
juice, then lay out whole pieces
in flat pan.
Dressing
In a lidded jar, put the follow-
ing. I use Spice Island ground
seasonings. % cup olive oil; %
cup tarragon vinegar; Vz teaspoon
garlic powder; *4 teaspoon black
pepper; ^4 teaspoon sweet basil;
x /4 teaspoon red pepper; % tea-
spoon thyme; juice of one lemon.
Put lid on and shake well.
Slice a large onion into fine
rings. Spread these on top of
broccoli, then pour dressing over.
Marinate for two days in the re-
frigerator occasionally scooping
dressing from bottom and pouring
over top. Serve on shredded bed
of endive in shallow dish. Lay
the slices flat, with onion rings
spread over top and dressing over
all. (Dressing is marinade from
bottom of dish).
Main Dish
Purchase two table dressed fry-
ing chickens approximately 2^4
pounds each. The day before, lay
them on the broiler which has
been covered with melted butter.
Then turn chicken so i<- is butter
side up and sprinkle with garlic
powder and paprika. Brown, then
sprinkle other side likewise and
brown also. In a large casserole
or covered roasting pan, put one
layer of chicken. Lightly sprinkle
with sage, then cover chicken
with layer of very thin round
slices of a large orange, peel left
on. Put on second layer of chick-
en, sprinkling with sage and cov-
ering with orange as before. If
you use more chicken and there-
fore have more layers or your
pan is smaller, come out with
orange on top. Pour drippings
from broiler over top of every-
thing. Cover with about a cup of
very dry sherry. Cook one hour in
350 degree oven.
Rice Casserole
Take two cups of brown rice.
(Wild rice if you feel like splurg-
ing). Put in a casserole, uncooked,
and add two cans Campbell's
consomme undiluted, and one can
Campbell's beef bouillon. Put lid
on. Bake in 350 degree oven for
one hour.
Serve chicken on platter with
orange slices around and be-
tween, and sprigs of parsley, the
rice in its own casserole, and the
broccoli salad. Use gravy in cas-
serole over rice served on the
side, of course.
Dessert
Buy a large, unfrosted angel
food cake. Whip one pint un-
sweetened cream and add one can
of Hershey's fudge sauce, one
tablespoon of instant coffee, slice
in three layers. Fill thickly in
between slices. Frost outside and
inside, not pressing down. Grate
one square unsw ~*ened choco-
late over. Refrigerate until des-
sert time.
40
Table of Contents
^BLESKIVE (Mrs. Hannah Parker) 37
ALISAL SPECIALS (Mrs. Lynn Gillham) 30
BEEF CHUCK (Santa Barbara County Cowbelles) . 14
BURT'S BEANS (Burt Jory) 32
BUTTERMILK HOT CAKES (H. Parkman, Alisal Ranch) 34
CHEESE AND FISH SALAD (Mrs. Cash Wolford) . . 35
CHICKEN CASSEROLE (Mrs. Elmer C. Rhoden) . . 28
CHICKEN, CURRIED (Mrs Odin Buell) 16
CHICKEN, FRIED (Mrs. Alvy Smith) 36
CHINESE CASSEROLE (Mrs. Josephine Jorgensen) . 32
CHOCOLATE CAKES 18
CHOCOLATE MINT COOKIES (Mrs. Margaret S. Jensen) 25
CHOW MEIN (Anna May Wong) 25
CLAMS BAKED IN HALF-SHELL (Mrs. H. D. Hall) . 22
CORN MEAL SOUFFLE 26
DANISH PASTRY (Mrs. J. Jorgensen, Mrs. J. Fredericksen) 27
DAVIDGE STEW (Mrs. Gifford Davidge) .... 38
HAM, BAKED (Mrs. G. L. Erwin) 5
HAM SLICE, (Mrs. A. B. Richards) 17
HOLIDAY GOODIES 7-13
HOT SANDWICHES (Mrs. A .B. Richards, Doris Haas) . 26
ITALIAN DELIGHT (Mrs. Fred Mattei) .... 17
LEG of LAMB (Mrs. Forrest Hibbits) 3
LEG 0' LAMB (Mrs. Rosemary Andersen) .... 23
MEAT-BALL RICE CASSEROLE (Mrs. Samuel Dabney) . 2
ORANGE CHICKEN CASSEROLE (Mrs. Ruth Gordon) . 40
PHEASANT, SMOTHERED, (Mrs. Boyd Wyse) ... 39
RABBIT IN A CASSEROLE (Mrs. Ruth Gordon) . . 20
ROUND STEAK, Charcoal Broiled (Mrs. Bryant Myers) 29
SHORT RIBS (Santa Barbara County Cowbelles) . . 24
SHRIMP AND HALIBUT (Mrs. Ruth Gordon) ... 38
SPAGHETTI (By Mom) 33
STEAK A LA GORDON 37
SUMMERTIME DESSERTS (Mrs. Edith Vinson) . . 35
THIS 'N THAT (Mrs. Harold Venske) 6
TOMATO-NOODLE CASSEROLE (Mrs. George Tallant) 34
TURKEY BROCCOLI (Mrs. Frank McCarthy) ... 4
VENISON STROGANOFF (Mrs. Hulda Duus) ... 4
WELSH RAREBIT (Mildred Cram) 31
WILD-RICE-CHICKEN LIVER Casserole (Mrs. T. I. Bernstein) 21
^^lH^fll^^h^riflfll|H| , ^^^^H
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lew (make the comparison yourself, that's the sur-
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Recipes From Hostesses of the Santa Ynez Valley," it was a
find and a treasure trove of good cooking and eating. We came
away with it to practice its gustatory preachments at our
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a tiny cubicle with shelf after shelf of coffee cups and saucers
of Royal Copenhagen ware.
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M;irian Manners, will overlook our excursion in
Hut we simply must tell you about the pancake
fast. Hubert Parkman, chef at Alisal R
g over his menus but his Buttermilk Hot
with the guests. With the permission of
hams of Alisal Ranch we give you Hubert's re
BUTTERMILK HOT CAKES
3 eggs slightly beaten
Add: 1 pint buttermilk
1 teaspoon soda
1 teaspoon salt
Beat well. Add enough flour slowly until
the consistency of regular pancake mix.
Add: 4 tablespoons melted butter
Beat at medium speed or with wire wh
Hot, golden brown and light as an angel's k
and eat no matter what kind of a diet you a
Now that we have invatled the cooking fie
step further and tell you about another kind (
called aebleskive and you have to have a sp
pan.
Hannah Parker Credited
We learned in Solvang that Hannah Parker
for reviving the art of serving aebleskiver. For
cheerfully served all the little town's citizens
nu-sen. First Hannah started serving th
from the store when she had parties.
Pans had to be ordered from Denmark so
the popular old country treat. Now her grand
helpers when she makes them.
Now! Here is how you maXe aebleskiver:
AEBLESKIVER
Take 2 a /2 cups of flour, *6 teaspoon of salt, IV*
% teaspoon baking powder, 2 cups of buttermi
rated) and 3 tablespoons melted butter. Sift
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