EverypersonsCookbook-OccasionalCooking.pdf
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- EverypersonsCookbook-OccasionalCooking.pdf
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OCCASIONAL COOKING
FOR SPECIAL OCCASIONS
Compiled by;
Betty Johnston
Mary Taves
Joyce Purcell
FOR THE WICHITA CHAPTER OF
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Ci«ROL FORTUNE
MANAGER
Every Job we do is on example of Quolity work!
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before
Quoliry Collision Repon on All Fine Imponed ond Domesric Automobiles.
EVERYPERSON'S COOK BOOK
Uliether you turn to the stove for survival
or for fun, this book has sonething in it
Some of the recipes are original creations
contributed by Wichita NOW members. Others
have been published in newspapers. We
have used several from the Christian
Science Monitor's Thursday Food Section
in particular. A few have been passed
down within a family from generation
to generation.
Some take time and skill.
Some are quick and easy.
are good.
All of them
Enjoy
Wichita NOW
tSi A T I O M A u
QOdArJlZ AT>ON
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"Above the titles of wife and mother,
which although dear, are transitory
and accidental, there is the title
human being which precedes and cut-ranks
every other."
Mary Livermore
IJCO W OTon's Rciietircli A BGt.TQ+ CemrvkEformer
!jO N, Univeisity l>r
Idmond,OK 7S0iA
TX
114-
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APPETIZERS
Hot Vicchysoise
1^.3]
Slow cook 2 leeks and 4 peeled potatoes on
medium heat (simmer) for 4 hours.
V?hen
preparing for the table, run the entire
mixture through the blender, transferring
to a sauce pan as each blended portion is
completed; Leave on-low heat, add salt
and pepper to taste. 'When ready to dip into
soup bowls, add 1 c. half-and-half cream,
stir lightly and serve immediately.
Fresh Onion Soup
Peel as many med. onions as there are people
to serve.
Slice and simmer in 1 T. butter
for each onion. While simmering onions,
place sliced French bread (thick sliced or
diagonally sliced) spread with butter on
both sides and sprinkled with garlic salt
on a cookie sheet in 300° oven until toasted
dry. Prepare beef bouillon for 1 c. per
person to be served. In individual soup
baking dishes, place toast, top with onion
and butter in which it was cooked.
Pour
1 c. bouillon over all and sprinkle heavily
with shredded Cheddar cheese.
Bake until
cheese is bubbly, but not crusty.
Serve
hot.
Vegetable juice
Use 4 oz. mixed vegetable juice for each
person to be served.
Add dash Worcestershire
sauce and 1 drop hot sauce. Mix. Add lemon
in half-slices and sprinkle with parsley
and celery seeds. Chill thoroughly and serve
without ice.
SALADS
Crisp Salad
Line 13x9 pan with well-drained bite-size
lettuce, (broken).
Sprinkle over lettuce; 1/2 c, green pepper
1/2 c. red pepper
Then add:
Layer of diced celery (1/2 c.)
1/2 c. chopped red onion
1/2 pkg. frozen uncooked peas.
Mix 1-1/2 c. mayonnaise with 2 T. sugar.
Spread over layers. Top with 4 oz. grated
Cheddar cheese. Top with 8 slices bacon,
fried crisp and-crumbled. Refrigerate over
night.
Spinach Salad
Prepare salad plates with bed of lightly
broken lettuce, or torn lettuce leaves.
Cover with chopped fresh spinach.
Decorate
each plate with sliced fresh mushrooms and
thinly sliced tomato wedges.
scallions and croutons.
dressing.
Top with sliced
Serve with herbed
Avocado may be sliced over the
top.
Fresh Fruit Salad
Prepare salad plates with bed of lightly
broken lettuce. Peel fresh pears, apples,
and bananas. Arrange on plate. Sprinkle
over the fruit chopped nuts and grated
cheese. Top with fresh green grapes.
MULLED WINE
2 qts. dry red wine
2 qts. muscatell
1 pt. sweet vermouth
2 T. Angostura bitters
2 c. raisins
Peelings of 1 orange
12 whole cardamons, bruised, or covered with
towel and crushed with rolling pin.
10 whole cloves
1 2" stick fresh ginger (optional)
1 stick cinnamon
1-1/2 c. Aquavit
1-1/2 c. sugar
2 c. whole almonds, blanched and peeled
In a 6-8 qt. enameled or stainless steel pot,
mix together the dry red wine, muscatell, sweet
vermouth, bitters, raisins, orange peel and
spices.
Cover and let stand at least 12 hours.
Shortly before serving, add the Aquavit and
sugar. Stir well and bring to a full boil
over high heat. Remove immediately from heat.
Stir in the almonds and serve.
Serves 20-25.
(If serving before a meal, serve in mugs with
a small spoon for the raisins and almonds.
If serving as an after-dinner drink, serve
in demitasse cups, straining out the raisins
and almonds.)
!JCO
Research A BGLTCH Cenffr
N. University Dr
Edmond,OK 73054
SOUR BALL BRANDY
For each serving, mix 1-1/2 ounces of
Apricot Brandy with the juice of half a
lemon and half an orange. Mix well.
Pour over lots of ice in brandy snifter.
ICE CREAM FINALE
In sherbert dish, place large scoop of ice
cream.
Pour 4 T. Kahlua over ice cream.
Top with shaved chocolate.
CHOCOLATE TORTE ROYALE
Butter 13x9 pan.
Prepare a meringue of:
3 egg whites
1/4 t. salt
1/2 t. vinegar
1/2 c. sugar
1/4 t, cinnamon
Beat egg white stiff. Fo.'.d in dry ingredients
bv tablespoonful, alternating with vinegar.
Spread in pan and bake 1 hr. at 275°.
Turn
oven off and allow meringue to dry in oven
for 2 hrs.
Prepare 1-1/2 c. chocolate bits
3 beaten egg yolks
1/4 c. water
1-1/2 c. shipped cream
1/4 c. sugar
1/4 t. cinnamon
Melt chocolate over hot water. Spread 2 or
3 T. over meringue. Add egg yolks to chocolate
and water. Chill until thick. Whip cream,
add sugar and cinnam.on. Add to chocolate mixture,
spread on meringue. Chill. Spread with whipped
cream over the top and sprinkle with chopped
.^
nuts.
June Vance
BEEF IN RED VJINE
Prepare 6 lb. beef roast (rolled rump, rib,
or your choice) for baking. Season with
salt, pepper, sprinkle of sage, 2 small bay
leaves.
Place 4 c. water in open roaster;
place roast on rack in roaster. Place in
cold oven, and turn oven on to 400°.
1-1/2 hours.
Bake
Each 15 mins. of baking time,
baste roast with pot juices, adding 1/4 c.
red wine each basting time. This should
serve 6-8 people with a variety of tastes
in beef - the end pieces should be well-done,
next will be medium, and the center rare.
Serves 6-8. Serve with deep-fried parsley.
DEEP FRIED PARSLEY
Wash and thoroughly drain 1 large sprig of
very fresh parsley for each person. Prepare
very thick pancake batter. Add to batter
a sprinkle of celery seed and garlic salt.
Heat deep frier to 350°.
Dip 1 sprig of
parsley in batter to coat. Quickly dip in
hot fat until batter is cooked.
Cook only
1 at a time.
DEEP FRIED ZUCCHINI
Prepare sliced zucchini as for deep fried
parsley, if preferred.
SAUCED
HONEY LAMB
Prepare lamb roast for baking by removing fat from
exterior and scoring lightly.
Brush with butter
(1 T per lb.) and honey (1 t. per lb.) sprinkle
liberally with salt and white pepper. Bake at
350° until desired doneness (lamb is usually served
to the same doneness as beef). When preparing the
sliced lamb for the table, mix 1/4 c. soy sauce,
2 T. wine, 1/8 t. garlic powder, brush over the
slices; brown in the oven another 15 mins, brush
again with sauce and serve.
Serve with creamed
fresh peas and new potatoes.
PORK AND APPLES
WITH STUFFING
12 pork tenderloin slices (4 lbs.)
2 20-oz. cans pie apples, drained
1/2 c. brown sugar
6 c. herb-seasoned rice stuffing
1/2 c. chopped celery
1/4 c. butter, melted
1 t. salt
1/2 t. ground sage
3 T. minced onion.
or onion flakes
2 c. beef bouillon
Trim pork, and brown the trimmed fat in large skillet.
Remove trimmings. Sprinkle meat with a little salt
and pepper. Brown well on both sides in skillet.
Place pork in two 3" baking dishes or one large
dish, if to serve 8 or more. Combine apples and
brown sugar. Spoon over pork. Combine stuffing
mix, celery, butter, onion, salt and sage; toss
with beef bouillon until moist. Press into 1/2-cup
measure; unmold onto pork. Bake at 375° until pork
is well done. Garnish at the end of the baking
time with fresh apple slices (peel on). If to serve
a smaller number, cover the second baking dish tightly
and freeze. Frozen pork should be baked at 400°
for about 1-1/4 hours.
FONDANT MINTS
If you would like to serve your own after-dinner
mints, prepare a fondant of:
2 c. powdered sugar
1/2 t. peppermint flavoring
4 T. vegetable shortening
2 T. milk.
Blend very well until smooth and thick.
Roll
in plastic wrap in rolls the size of a quarter.
Refrigerate until thoroughly chilled. Slice
1/8" thick slices onto small serving plate.
Universitv of Central Oklahoma Library, EdmorKf, OK
IV 000 996 839
PLAN SOMETHING EXTRA SPECIAL
FOR YOUR NEXT SPECIAL OCCASION
HOT AIR BALLOONING
n
"Would you like to ride
in my beautiful balloon?"
Our sincere thanks to all the
members and friends of
Wichita Chapter of
NATIONAL ORGANIZATION FOR WOMEN
for contributions and assistance
in compiling this book.
Good meals start with good recipes. Good
recipes deserve the finest, freshest
ingredients...exactly the riglit herbs and
spices...accompanied by superb condiments
...finished ofi^ perhaps, with a great cup of
coffee.
Good cooks
start their special plans
at Larcher's.
TTirarTiTTM^
MARKET
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2929 E. Central
Wichita, Kansas 67214
682-5575