,lver -oa----... ';c.,.., ...'. ' ~ ,. " ..",'eeles' RIVERROADRECIPES PUBLISHED BY THEJUNIORLEAGUE OF BATONROUGE,INC. BATONROUGE,LOUISIANA CONTENTS Forthreeyearswehavedreamedcookbook.Wecollectedfuriously, testedprodigiously,editedrelentlessly,typedincessantly,proofreadcontinuouslyandhighlyhoped... thatourbookwouldbeenjoyedandused byyou. Page BEVERAGES6 GUMBOSANDSOUPS12 SALADS21 HOTBREADS36 VEGETABLES47 CHEESEANDEGGS68 MEAT75 SEAFOOD97 POULTRY120 GAME137 BARBECUE149 DESSERTS159 CAKESANDICINGS175 COOK,IES190 PIES200 CANDY.209 PRESERVESANDRELISHES215 PARTYFOODS220 HOWMENCOOK230 INDEX.251 Tradenamesofproductsaregivenonlywhennecessary. BEVERAGES 7BEVERAGES CAFENOIR,the earlymorning cuporafterdinnerdemitasse,andCAFE AULAITatbreakfasttimearehighlightsinthedayof aSouthLouisianian! ManyaCreoleinsiststhatthemorningcuplengthensthelifespan, andtravelersconsiderourcoffeeawonder andajoy.Howimportantthen istheartofmakinggoodcoffee!Ofprimeimportanceisfreshcoffee; itmusthave adelightfulfragrancewhenthepackageisopened.Toretain thisfirstaromaisouraim.SomeSouthernerslikechicoryintheircoffee; thisdarkensthecolorandchangestheflavor. UsingaFrenchdrippot,allowonetablespoonofcoffeepercupof water.Pourintothegroundsjustenoughboilingwatertomoistenwell, andimmediatelyputthetoponandstopupthespout.Continuepouring slowly,alittleboiling waterat atime,until adelightfularomaescapes fTomtheclosedspoutandtemptsyoutotastetherich,fragrantconcoction thatiscatenair.Neverboilcoffee;setthepotinapanofhotwaterto keepthe coffeehot. Awordofcautionaboutthenecessityofcleanlinessofthecoffeepot. Abittertasteoftenresultsfromthechemicalactionofthecoffeecreating asubstancewhichclingstotheinteriorofthepot.Hence,itrequires morethanordinarycare,oritmayacquireastalesmell,asofanoldpipe. CAFEAULAITismadebyaddingmilkorcreamjustbroughttothe boilingpoint.Usually,equalpartsofmilkandcoffe,eareused,though thisisamatterof taste. EGGNOGI MakeOneWeekBeforeServing: 4eggs,separated1quart cream %,pint brandy%,cupgranulatedsugar 6tablespoonsrumNutmeg Beateggyolks.Addbrandyandrumgradually(Itablespoonata time),whilebeatingconstantly.AddIpintofunwhippedcreamand thewell-beateneggwhites.Continuebeatingandaddsugarandanother pint ofunwhippedcream.Sprinklewith nutmegtotaste.Bottleandstore inoutsidetemperature(thewindowledgeisagoodplace).Donotrefrigerate.Shakeinbottlebeforeserving.Serves10-12. MRS.P.CHAUVINWILKINSON EGGNOGn 1dozeneggs1 ~cups sugar 1quart cream1pint whiskey Separateeggs.Beatyolksandaddsugaruntilcreamy.Addwhiskey slowly.Addwhippedcreamandstirwell.Whiphalfofthewhites(6) and addtotheabovemixturebyfoldingthem.Chillwell.Serves12-14. MRS.RALPHPERLMAN 8BEVERAGES DANISHCOFFEE 1~ squares chocolate*cup instant coffee 1cupwater * teaspoon salt ~cupsugar1quart milk ~cup chilled whipping cream Chillbowlandbeater;inmediumsaucepan,mixchocolate,water, sugar,coffeeand salt.Setoverlowheat,stirringuntilchocolatemeltsand comestoaboil;reduceheatandcookfor3minutes,stirringoccasionally. Removefromheat;stirconstantlywhileaddingmilk.Returntoheat untilscalded,notboiled.Beatwhippingcreaminwellchilledbowluntil creamstandsinpeaks.Servecoffeepipinghot,eachservingtoppedwith whippedcream.Serves12-15. MRS.PRENTICEBOLIN ICEDMINTCHOCOLATE 2I-ouncesquareschocolate* teaspoonvanilla ~cup sugar* teaspoonpeppermint fla~cuphot watervoringor4or5sprigs 1can(13ounce)evaporatedfreshmint milk1cupcracked ice Cutchocolateintosmallpiecesandplaceinblender;addsugarand hotwaterandblendaboutaminute,orstiroverlowheatuntildissolved. Addotheringredients;placehandoncover ofblenderandblendanother minute.Serveintallglassesand garnish with whippedcreamor icecream. Thismakes3servings. SOUTHERNMINTJULEP 4sprigs fresh mint1 ~jiggerbourbonwhiskey 1teaspoonsugar Crushmintleavesandsugarina12-ounceglass.Fillwithcracked iceandaddwhiskey.Stiruntilglassfrosts.Decoratewithsprigofmint. MRS.HENRYMILLER MILKPUNCH % glasssweetmilkCrushed ice 1 large tablespoon brandyNutmeg or whiskey Filllargeglassifullof sweetmilk.Addbrandyorwhiskey.Fillremainderofglasswithcrushediceandpourintoshaker,shakinguntil foamy.Sprinkleapinchof gratednutmegontop. PINEAPPLEFIZZ %,cup Bacardi%,cupunsweetenedpineapple 1egg whitejuice 1 ~cups crushed ice Shakeuntilfrostedinshaker.Goodladies'drink. MRS.PRENTICEBOLIN 9BEVERAGES EGGFLIP 1egg~tablespoonrum SugarRotmilk 1tablespoonbrandyPinchofgratednutmeg Separateegg.Addsufficientsugartotheyolktomakeitstiff.Beat eggwhiteuntilstiffandaddtoyolk.Stirinthebrandyandrumand fillremainderofglasswithhotmilk.Addsprinklingofnutmegontop. Goodforcolds. RUMPI.INCH 2quarts Bacardi rum1pintmaraschinocherries 1quartbourbonandjuice 1quartunsweetenedpine- 6oranges,cutinsmallpieces applejuice.6lemons, cut in small pieces Dilute with iceonly Thismakes5quarts.YoucanuseIquartchargedwaterorginger ale. ThelateMR.LEEHERZBERG throughMRS.RALPHPERLMAN TRADERVIC'SSCORPION 6ouncesorangejuice1 'ounce gin4ounces lemonjuice1ounce brandy '6ounces light rum2ouncesorgeat syrup Mixthoroughlyandpourovercrackedice.Letstand2hours,add moreiceandpourintochampagneglasses.Garnishwithafreshflower. Serves4. TIPSFORPUNCH Forveryclearicecubes,useboiledwaterintheicetrays. Fancyicecubes: 1.Addalittlegreencoloringtothewaterbeforefreezing,forcoollookingeffect. 2.Freezecubeswithcurlsoflemonororangepeel,maraschinocherrieswithstemsintact)orsprigsofmintintheicecubes. 3:Freezeleft-overft'uitjuicesordrinksinthecubetraystose1-vein icedteaorotherfruitbeverages. 4.Icefloatsforholidaypunchesaremadebyfreezingdelicateflowe'rs invarious shapedcontainers. Inmaking punches orfruitdrinks)onemayboilthe rindsandusethe juiceremaining;itaddsaniceflavor. BEVERAGES FROZENFRUITJUICEPUNCH 3ea.nsfrozenlemonade2cans frozen pineapple juice Zeans frozenorangejuice2cans frozengrapefruit juice 4 boxes frozen raspberries DiluteallfrozenjuicesaccordingtoinstructionsoncansandcomCrushfrozenraspberriesthroughfoodmill.'Freeze1 amountof mil.........""to useinplaceofice.Mixremainingiraspberrieswithabove juices.This makes8quartspunch. MRS.W. R.EIDSON PUN,CHFOR ALARGEGROUP 4cupssugar2largecanspineappleJUIce 2cups water2packagesfrozenstrawber2cupsstrong tearies(with juice), 2cups lemon juice3gallonswater 2 ~cups orange juice2quarts ginger ale Boilsuga,randthe2cupswatertogetherto makeasyrup(about10 1ID1lultes).Addtea,lemonjuice,orangejuice,andpineapplejuice.Chill addthethawedstrawberries(withjuice),remainingwater gingerale.Pouroverblockoficeor icecubes.Serves75,generously. MRS.JOHNHOPPER HOT SPICEDPUNCH 1Y2pints water1stick cinnamon bark 1pint grapejuice1teaspoonwholeallspice 1lemon,slicedM,-Y2cupsugar 1teaspoon whole cloves Combineandboiltogetherseveralminutes.Servesteaminghot. 12-14. MRS.A.K.GORDON,SR. RUSSIANORSPICEDTEA 10 cups water2lemons,juiceand rind 2cups sugar10 whole cloves 2oranges,juiceandrind10 whole allspice 4 teaspoons tea Boiltogetherfor10minutes,8cupswater,sugar,lemonandorange rinds,clovesandspicetiedinbagofcheesecloth.Pour 2cupsofboiling wateroverthetea;letstand5minutes.Addthistothefirstmixture. throughathincloth.Iftoostrong,alittlemorewatermaybe Serveveryhotor verycold.Servesabout15. MRS.THOMASP.ROBERTS 11BEVERAGES "BOSTON CLIJB"PUNCH Juiceof9dozen lemons quartswhitewine 4largefreshpineapples,cut quarts good champagne in small chunks, or 8No.2pint cans pineapple chunks10boxesfrozenstrawberries pounds sugar(7cups).orfresh Combinelemonjuice,pineapplechunks,andsugar.Immediately beforeservingaddremainingingredientsandpouroverlargechunksof ice.Thismakes11gallonsandisalovelypunchforreceptions. MRS.OVIDEB.LACOUR SPARKLINGCRANBERRYPUNCH 1large can jellied cranberry cup lemon juice sauce1teaspoon almond extract 2* cups water cupsgingerale cup sugarClove-studdedlemonslices Mint Crushcranberrysauceincanwithforkandemptyintosaucepan. Beatwithrotarybeater.Addwaterandbeatuntilsauceismelted.Add sugarandcool.Stirinlemonjuice,extractand1cup ofgingerale.Just beforeserving,dilutewithremainingtgingerale,andservewelliced infrostedglasses.Garnishwithmintandclove-studdedlemoncircles. Serves12punchcups. I GUMBOS AND SOUPS 13GUMBOSANDSOUPS AWordAboutGumbos: GumboisanORIGINALcreationandacherishedpossessioninSouth Louisianakitchens.It maybemadewithfileorwithokraasathickening agent.Fileisthepowderedsassafrasleaf;itusedtobemadebytheChoctawIndians.TheirwordforsassafrasisKombo,fromwhichwegetour word-"Gumbo."Fileisneverputinuntiljustaminutebeforeserving, whereasokraiscookedwiththegumbo.Fileisadded AFTERthegumbois removedfromtheheat.Neveraddfilewhilegumboiscookingbecause boiling afterthefiteisaddedtendstomakethegumbostringyandunfit foruse. Gumboisawonderfulmeansof usingleftovers:bitsofhamorahambone,turkey,duckorchickencarcass,sausage,seafoodsorbacon.(When usingacarcassoraham bone,boilthebonesandusethisstockinthe gumbo.)Gumboissubjecttoinfinitevariations;alltheseingredients areintachangeableinthefollowingrecipes.Thethicknessofthegumbo dependsontheamountofwater.Gumboisbestservedovermoundsof hotriceinalargefiatsoupbowl. BASICGUMBOFIL:E 3quarts water3tablespoonsflour 1onion,quartered1 ~teaspoonssalt 3clovesgarlicPepper ~bell pepperOysters( ~pintandup) 3tablespoonsoilorbaconShrimp(% poundand up) drippings1teaspoonfile Letvegetablessimmerinwateruntiltheyfallapart.Mashonplate, discardingpepper skin.Returnpulptowater.Makedark roux of oiland flour,stirring constantly.Slowlystirinseasonedwater,thensaltandpepper.Cook5minutes.Addshrimpandcook15minutes;thenaddoysters andsimmer 5moreminutes.File should be addedaftergumbo isremoved fromheat,justbeforeserving.Allowtostand5minutesafterstirringin file.Serves4. Therouxshouldbethickerforanoystergumbothanonewithout becauseofthewaterexudedbyoysters. SeeBasicRouxin Meat Section.THEEDITORS CmCKENOKRAGUMBO 1springfryer(about23tablespoonsshorteningor pounds)bacondrippings(fromthat 1 ~poundsfreshokraused to frychicken) 1freshtomato,chopped2tablespoonsflour 1largeonion,chopped3quartswater 2tablespoonsshorteningSaltandpeppertotaste Cut upchicken;dredgewithflour,salt,andpepper.Fryuntilbrown. Fryokrawithtomatoandonionin theshortening.Makearouxin heavy skilletwithgreasefromfriedchickenandflour.Brownroux.Addfried chickenandthevegetables.Stirforafewminutes.Addwater.Saltand peppertotaste.Cookforabout2hours.Serves6. MRS.CHARLESHUSTMYRE 14GUMBOSANDSOUPS OKRAGUMBO 50podsfreshokra,chop'p'ed1largeonion,diced 2tablespoonscookingoil3sprigsparsley,chopped 13- to4-poundchicken,cut3,quartsboilingwater upSalttotaste Meatof1hamboneRedpeppertotaste or1poundham,chopped1bayleaf 1No.2can tomatoes Wash,stemandcutokraintotinchpieces.Fryuntilbrown,being carefulnottoscorch.Seasonwithsaltandpepper.Dothiswithaslittle greaseaspossible.Putcookingoilintodeep 'pot.Whenhot,addchicken andham.Coverandletsimmerabouttenminutes.Choptomatoesfine andsavejuice.Addtheonion,parsley,andtomatoestothecookingmeat mixture, stirring frequently.Next add friedokra and juice ofthe tomatoes. Immediatelyaddbayleafandwaterwhichhasbeenboiling.Let simmer foraboutanhour.Saltandpeppertotaste.Servehotoverboiledrice. Makesabout4quarts. MRS.FRANKSAMUEL SHRIMPGUMBO 2poundsshrimp1cantomatoes 2tablespoonsoil2quartswater 2tablespoonsflour1bay leaf 3cups.okra,chopped1teaspoonsalt or1tablespoonftle3podsgarlic(optional) 2onions,choppedRedpepper(optional) 2tablespoons oil Peelshrimpuncookedanddevein.Makeroux(dark)offlourand oil.Addshrimptothisforafewminutesstirringconstantly.Setaside. Smother okraand onionsin oil.Add tomatoeswhenokraisnearlycooked. Thenaddwater,bayleaf,garlic,salt,andpepper.Addshrimp androux tothis.Coverandcookslowlyfor30minutes. If okraisnotused,addgumbofileafterturningoffheat. Servewithrice.Serves6to8. S ~ O O DGUMBO Thesamebasicgumboasfortheshrimpmaybeused.In additionto theshrimp,addtpintoystersand1canfreshorfrozencrabmeat,which hasbeenpickedforshell.Afteradding oystersandcrabmeat,cookslowly forabout15minutes. GUMBOSANDSOUPS15 SOUPS BORSCH 10medium-sizedbeets,1tablespoonlemonjuice tops included1tablespoonsalt 10cupssoupstock~teaspoonpepper or4cansclearbouillon1cupsourcream dilutedwith2canswater~cupflour or12chickenbouilloncubes dissolvedin10 cupswater Wash,peel,andslicebeetsthin,reservingfreshleaves.Placesoup stockandbeetsinlargepot;coverandbringtoaboiLReduceheatand simmeruntilbeetsaredone.Addbeettops,choppedmediumfine.Mix lemonjuice.salt,pepper,andsourcreamtogether.BlendinHourcarefully,makingcertainallHourismoistened.Ablenderdoesagoodjobof this.Add alittleofthehot beet mixture,stirring until wellblended.Pour slowlyinto soup,stirring constantly.When mixture getsto steaming point, removefromheat.DonotallowmixturetoboiLServeatonce.Serves 4to6. MRS.CHESTERWILLIAMS COLDTOMATOSOUPI 2cupstomatojuiceormixedSalt vegetable juiceTabasco 1ribceleryPepper ~mediumgreenpepperWorcestershiresauce 2mediumcarrots~limeorlemon,thinly 1mediumtomatosliced ~cucumber Chop allvegetablesto easybitesize.Add salt,pepper,Tabasco,'''orcestershiresaucetotaste.Slicelimeor lemonverythin.Add.Chillthoroughly.Servein bowls,placeoneofthelimeor lemon slicesin each bowL Serves2. MRS.C.B.LUIKART,JR. COLDTOMATOSOUPII 4freshripetomatoes,1 ~cupswater peeled and diced1clovegarlic,mashed 1mediumonion,diced1cucumber,diced 2tablespoonsoliveoil2teaspoonssalt 1tablespoonwinevinegar2teaspoonssugar Blackpeppertotaste Mashandmixallingredientsexceptcucumber.Anelectricblender doesasuperbjob.Letstandinrefrigeratorovernight.Justbeforeserving,adddicedcucumber.Serves4to6.Thisisarefreshingsoupforhot summerdays. MRS.HUBERTF.BRENNAN 16GUMBOSANDSOUPS CRAYFISHBISQUE (PronouncedCRAWFISHonRiverRoad) 18poundscrayfish Gravy: 1cupfatSalt andpepper to taste 1cupflour1tablespoonWorcestershire 2tablespoonstomatopastesauce 3mediumonions2quartswater 4ribscelery2quartshotwater 4largeclovesgarlic1bayleaf 1mediumbellpepper1lemonsliced ~crayfishfat~crayfishtails Crayfish"heads" Stuffingforheads: %cupbutteror baconfat1teaspoonthyme 2ribsceleryJuiceof 1 lemon 8cloves garlic1tablespoonWorcestershire ~bunch parsleysauce 2largeonions1teaspoonmonosodium 1mediumbell pepperglutamate%crayfish tails1tablespoonsalt ~bunch green oniontops1boxbreadcrumbs 1teaspoonblackpepper~crayfishfat 1teaspoonredpepper Cookcrayfishinalmostboilingsaltedwaterfor20minutes.Remove anddrain.Peeltailsandcleanheads,savinganyyellowfatthatclings totheminaseparatecontainer.Save"head"shellstostuff.(Theseshells areactuallythethoraxorbody.) Gravy:Makearoux,stirringconstantlyuntilgoldenbrown.Add tomatopaste.Grindonions,celery,garlicandbellpepper.Cookin roux untiltender.Addcrayfishfatandseasonings.Slowlystirin2quarts water.Add2quartshotwater,stirandletboilup.Addbayleaf,lower heatandcook30-40minutes.DropinlemonslIces,crayfishtails,and stuffedheads10minutesbeforeserving. Stuffing:Grindcelery,garlic,parsley,onions,andbellpepperand cookinfatuntiltender.Removefromheat.Grindcrayfishtailsand greenonionsandaddtoabove.Stirinallseasonings,mixingwell.Add breadcrumbs(reservetcuptorollheadsin).Usecrayfishfatand enoughwarmwatertomakestuffingtheproperconsistencyforhandling. Stuffheads,rollinbreadcrumbs,andbakein4000 ovenfor20minutes. Placefewstuffedheadsineachsoupbowlalongwithgravymixture. Serveoverrice.Serves16. MRS.HANSENSCOBEE 17GUMBOSANDSOUPS ClIICKENBROTH 3- to4-poundhen6sprigsparsley 3to4quartswater2sprigsthymeor* tea3cupscelery,choppedspoon powdered thyme 1largeonion,stuckwitha1tablespoon salt clove * teaspoonpepper2medium-sizedcarrots, diced Selectanoldhenorastewinghen.Coverwithwaterandletcome toaboil.Covertightly;simmer3ormorehours.Addthevegetables;let boilIhourlonger.Strain,removefatandaddseasoningtotaste.Remove chickenfrombrothbeforeitfallstopieces,anduseforsalads,croquettes, orcreamedchicken.Serves8to10. Riceornoodlesmaybecookedinthebrothtomakechicken-riceor chicken-noodlesoup. MRS.DAVIDT.HARVEY CREMEVICHYSSOISE * cupslicedonion1%cupsmilk 2tablespoonsbutter1cupbreakfastcream 2cupsthirilyslicedpotatoesWorcestershiresauce,hot 2cupschickenbrothsauce,celerysalttotaste 1%teaspoonsalt Slightlybrownonionsinbutter.Addpotatoes,broth,andsalt.Bring toboilingpoint.Coverandsimmerforthirtyminutes.Pressthroughfine sieve,ormixinelectricblender.Addmilk;bringtoboilingpoint.Cool. Addcream,vVorcestershiresauce,hotsauce,andcelerysalt.Chill.Serve verycoldandgarnishwithchoppedchives.Additionalzestmaybeob tainedbyaddingaboutonetablespoonfinelymincedgreenonionwhen adding cream.Serves6. MRS.W.H.WRIGHT,JR. FRENCHONIONSOUP 4onions,preferablyred1quartchickenstock 1tablespoonoliveoilSmallroundsof French 2tablespoonsbutterbread,toasted 1teaspoon sugar4tablespoonsgrated ParSaltandcayennepeppermesancheese totaste Cutonionsrathersmall.Fryveryslowlyinoilandbutteruntil soft andtranslucent.Addsugar,salt,andcayenne.Putallincasseroleand addstock.AftertoastingFrenchbread,floatitontopofsoup.Sprinkle cheeseoverall.Bakeinovenfor20minutes.Serves4. MRS.DAVIDVANGELDER 18GUMBOSANDSOUPS CREMEVIC1fYSSOISEGLAC:&E 5leeks(whitepart),sliced1quartchickenbroth fine1tablespoonsalt 1mediumonion,slicedfine2cupsmilk 2ouncessweetbutter2cupsmediumcream 5mediumpotatoes,sliced1cup heavy cream fine Browntheleeksandtheonionverylightlyinthebutter.Addpotatoes,broth,andsalt.Boilfrom35to40minutes.Crushandrunthrough finestrainerorputinblender.Returntoheat andadd2cupsmilkand 2cupsmediumcream.Seasontotasteandbringtoaboil.Coolandthen runthroughavery finestrainer.When -soupiscold,addtheheavycream. Chillthoroughlybeforeserving.Choppedchivesmaybeaddedwhen serving.Serves8. MRS.LANCASTERCOLLENS OYSTERSTEW ~stickbutter6cloves 1tablespoon 110mSalt 1smallbunchgreenonions,RedpepperchoppedWorcestershiresauce 1quartmilkWhitepepper 1ribcelery8dozenoysters andliquor Makeraux of Hourandbutter.Add white part of choppedonion and cookforshortwhile.Heatmilkseparately;addtoroux.Addgreen partofchoppedonions,choppedcelery,cloves,and seasoning.Cookslowly.Whenthickened,addoystersand hquor.Donotboil.Serveveryhot. Removeclovesbeforeserving.Serves3. ThelateMRS.J.H.BREs, throughMRS.CHAUVINWILKINSON OYSTERSTEW 2or8dozensmall oysters1quart milk withliquor1stickbutteroroleo 6smallgreenonion,choppedSaltandpepper fineWorcestershiresauce 1ribcelery,choppedfine8rolled crackers Few sprigs parsley, minced Strainoysterliquorandsave.Pickoystersforshell.Cookchopped vegetablesandoystersinoysterliquoruntiloystersareplumpandedges begintocurl.Donotovercook.Whileoystersarecooking,simmerone quartmilkandstickofbutterinsaucepan.Donotboil.Addoyster mixtureto milkandbutter.Simmerafewminutes.Add salt,pepper,and Worcestershiresaucetotaste.Beforeserving,add rolledcrackers.Serves4. MRS.WILLISN.MADDOX 19GUMBOSANDSOUPS SPLITPEASOUP 1large bam boneSeasoning(salt,redand 1pOlUld split peaswhite pepper) 3quarts water6slicesbacon(optional) 1whiteonion2eggs,hard cooked %carrot,diced(optional) Placesplitpeasandhamboneincoldwaterandletcometoarapid boil.Continueboilinguntilpeashavedissolved.Turnheat lowandadd seasoning.Cook slowlyfortwoandahalfhours.Beforeservingputsoup throughstrainer.Replacehambitsinsoup.discardingbone,fat,etc. To serve,youmayaddatablespooncrumbledbaconandchoppedeggto eachplateofsoup aftersouphasbeenladled.Serves6. TheiateMRS.J.H.BRES, throughMRS.CHAUVINWILKINSON TURTLESOUP 3pOlUldsturtlemeatspice(tied in thin cloth) 4quartswater2lemons,sliced thin 3tablespoonsflour4tablespoonsWorcestershire 2tablespoons shorteningsauce 3ribscelery,grolUld4eggs,hard cooked 3onions,groundSaltandpeppertotaste 6podsgarlic,grolUld1tablespoonsherryper 1largegreenpepper,grolUldserving(.optional) 3heapingtablespoonswholeParsley(optional) Boilturtlemeatinwateruntiltender.Removescumwhichforms withspoon.Makerouxusingshorteningandflour.Addgroundcelery, onions,garlic.andbellpepper. Removeturtle meatfromstock.Strainstockandaddtoroux.Bones mayberemovedfromturtlemeat.Addmeattostock.Addlemons, Worcestershiresauce,pepper,andsalt. Placebag ofspicesinsoup.Silnmerforonehour.Add1tablespoon sherryperservingshortlybeforeserving,ifdesired.Garnishwithsliced hardcookedeggsandparsley.Serves10to12. MRS.PETERM. WILBERT Plaquemine,La. CREAMOFPEANUTSOUP 1tablespoonbutter2cupsscaldedmilk S tablespoonspeanutbutteror2cupsmilkand1cup 1teaspoon minced onionchickenstock 2tablespoonsflourSalt andpepperto taste Cookonionsinbutterandpeanutbutterfor5minutes.Addflour andstiruntil smooth.Addscaldedmilk.Seasontotaste.Cookindouble boiler20minutes.Chopped peanutscanbeadded. MRS.JOEMACCURDY 20GUMBOSANDSOUPS VEGETABLESOUP 2poundsheavybeefbrisket3carrots,chopped orsoupbone1turnip,diced 1largeonion2ribscelery,chopped 2teaspoons salt~onion,chopped 2ribscelery~potato,chopped 1largeIrishpotato6sprigsparsley,minced 3quartswaterPeppertotaste(optional)1can tomatoesSpaghettiormacaroni 1cupchoppedcabbage(optional) Infour-quartcoveredpotbroilmeatwithsalt,2wholeribscelery, wholeonion,andwholepotatoveryslowlyforthreehoursorlonger. Takesoupmeatfrompotandremovemeatfrombone,choppingtobite sizeanddiscardingbo;neandfat.Mashthewellcookedonion,potato, and celerythroughstrainer.Returntheseingredientsandmeattoliquid. Addtomatoesandother vegetables,cookinguntil vegetablesarewelldone. Onemediumsizedcanofcookedvegetablesmaybeused inplaceoffresh vegetables.Asmallamountofspaghettiormacaronimaybebrokeninto soupduringthelast20minutesof cooking.Serves10. MRS.DUDLEYPOPE SALADS 22SALADDRESSINGS FIVEBASICGREENSALADDRESSINGS Thereareliterallyhundredsofdressingsforsalads,butactuallythey arevariationsofthedressingsofEscoffier,maestroofchefs.Youmayfollowtherecipeforanyonedressing andadd your own variation. 1.OilDressing-basisforFrenchDressing-threepartsofoiltoone ofvinegar(orlemonjuice),plussaltandpepper. 2.CreamDressing-threepartsofcreamtooneofvinegar,more saltandpepperthanaboveoildressing. 3.EggDressing-sievehard-cookedeggyolks,mixwithoil,vinegar, saltandpepper,usingthewhitesslicedjuliennefashion,chopped or sievedand sprinkledonthe saladasgarnish. 4.BaconDressing-hotbacondrippingsreplacetheoilinthebasic oildressing.Thisisespeciallygoodoncabbage,spinach,orlettuce. 5.MustardandSweetCreamDressing-one-thirdpintfreshcream mixedwithoneteaspoondrymustard,thejuiceofalemon,salt andpepper. SALADHINTS: 1.Alwaysbreaklettuceinbite-sizepieces;nevercutitwithaknife. 2.Tomixyoursalad,placelettuces,greensandherbsinthesalad bowl,shakedressingvigorously,pourover,tossthegreenswell withwoodenforkandspoon.Thistossingtakestime,eachleaf mustbecoatedbutnotdrenchedwithdressing. 3.Servesaladonlyinwellchilledwoodenbowlsoronwellchilled plates. 4.Saladdressingshouldbeaddedto greensjustbeforeserving. CELERYSEEDDRESSING (ForFruitSalad) %cup sugar * gratedonion 1teaspoon dry mustard *cupvinegar 1teaspoon salt1cup salad on 1teaspoonpaprEka1tablespooncelery seed * teaspoonpepperRedfoodcoloring Todryingredientsaddalittlevinegar,thenaddoilslowly,alittle atatime,beatingthoroughlyaftereachaddition.Thenaddremainder ofvinegarandceleryseed.Addasmallamountofredfoodcoloringto makethe dressing asoftrosecolor.Will keep in asealed jar in refrigerator. Good! MRS.KENNETHSWARTWOOD 23SALADDRESSINGS CREAMYFRENCHDRESSING 2cups salad oil1teaspoonpaprika 2tablespoons brown sugar~teaspoon dry mustard ~cupvinegar2teaspoonsgrated onionor 3tablespoonscatsuponion juice 1teaspoon salt~eggwhite(unbeaten) 2glovesgarlic Mixthoroughlyallingredients.Cutgarlicandaddlast.Willkeep inrefrigerator.Ex,eellent.Deliciousontossedgreensalad. MRS.GEORGESMALLING MONKEY'SSALADDRESSING 1 ~cups salad oil1large onion(chopped) ~cupvinegar1tablespooneachofconfec6tablespoonsmincedparsleytioner's sugar, and salt 3tablespoonsmincedgreen1teaspoon dry mustard pepper13-ouncepackagecream ~ teaspoon red peppercheese Putfirsteightingredientsinto blenderandblendforIminute.Break upcreamcheese;addtoaboveandblendagain.Thisshouldbemadeat leastonehourbeforeusing.Shakethoroughly.Useongreensalad. MRS.ROBERTBOWLUS EGGSALADDRESSING 5hard cookedeggs~cup lemonjuice , ~cup salad oil1teaspoon salt ~ teaspoon pepper Masheggyolksinbowl.Addoilandmixwell.Addlemonjuice, salt and pepper.Breakeggwhitesin smallpiecesandadd.Stir well;serve on lettucewedges. MRS.FREDC.FREY,JR. FRUITDRESSINGFORFRUITSALAD Juiceof 1lemon~ cup sugar Juice of 1orange~teaspoon salt % cup pineapplejuice3eggs 1teaspoongratedlemonrind Measurelemonandorangejuiceintomeasuringcup.Addpineapple juicetomakeIcupofjuice.Placeintopofdoubleboiler.Addsugar, salt,eggs,andgratedrindandbeattoblend.Cook oversimmeringwater, stirringconstantlyuntilthickened.Coolandstorecovered.Thinwith plain or whipped cream when readyto serve on fruit salads.MakesIt cups. MRS.R.LOUISMOSCHETTE 24SALADDRESSINGS GREENGODDESSSALADDRESSING 1clovegarlic,crushed3tablespoonstarragonwine 2tablespoonschoppeda n ~vinegar chovies(optional), ~cup sour cream 3tablespoonschopped green1cupmayonnaise onion~cup choppedparsley 1tablespoonlemonjuiceSalt and coarse blackpepper Mixinordergivenandchill.Makes1pint.Serves8-12. MRS.CLAYRICHMOND OLDFASmONEDCOOKEDSALADDRESSING ~ teaspoon mustard1~ tablespoons flour 1teaspoon salt1egg:xlteaspoon paprika1tablespoon butter 1tablespoon sugar1cup milk ;4 cup vinegar Mixdryingredientstogetherintopof doubleboiler.Addwell-beaten eggstothe milk and slowly mix the liquid into dry ingredients.Cook until mixture thickens.Remove fromthe fireand add butter;after mixture cools, add vinegar.Deliciouspouredoverhomegrownlettuce.Addhard cooked egg,if desired. MRS.THOMASP.ROBERTS ROQUEFORTCHEESESALADDRESSING :xl cup wine vinegar1teaspoon dry mustard % cup oil1teaspoonsalad herbs 2teaspoons salt1teaspoon seasoning salt 1teaspoon black pepper1clovegarlic,pressedor % teaspoon red pepper1 teaspoon garlic powder 1teaspoonWorcestershlre% teaspoon hot sauce sauce ~poundRoquefortor Bleu cheese Placeallingredientsinblenderandmixthoroughly.Maybestored inrefrigeratorindefinitely.Dressingissaltyandsaladwillneedlittle,if any,salt.Serves8. MRS.ERNESTR.EANES,JR. SENSATIONSALADDRESSING ~poundfinelyground1pint salad oil Romano cheeseJuiceof 2lemons Juiceof3clovesofgarlic Shakeallingredientsinaquart jar.Dressing willkeep indefinitelyin refrigerator.Especiallygoodtossedwithlettuce,watercress,andparsley leaves.Saltandpepper greensasdesiredbeforeaddingdressing. MRS.JEANFREYFRITCHIE 25SALADDRESSINGS ROQUEFORTCHEESEDRESSING 2tablespoons(heaping)3tablespoonsoil,half salad, mayonnaisehalf olive 2tablespoonssweet cream1tablespoon white wine 3tablespoonsRoquefortvinegarcheeseCrushed cloveof garlic Freshly ground pepper(to taste) Thinmayonnaisewithcream;addcheeseandblendwell.Stirinoil, vinegarandpepper;mixwell.Addg-arlicforflavor,butremove,ifpreferred,before pouringdressing oversalad. SWEETCREAMDRESSING* cup cream ~ teaspoon salt *~teaspoon ginger teaspooncurry Whitepepper(to taste) Juiceof~ lemon Mixthecreamwithdryingredients;addlemonjuiceslowly,mixing well.Goodwithfruit,fish,chicken,eggs,orlettucesalads. MRS.MILTONWOMACK. THOUSANDISLANDDRESSING 1cupmayonnaise*teaspoon Worcestershire * cupchilisaucesauce 2hard-cooked eggs,chopped1tablespoonchoppedstuffed 2tablespoons choppedolives pimientoSweetpickles,chopped 1teaspoon grated onion(optional) Combineingredients.Serveonheadoflettuceorontomatosalad. PIQUANTMAYONNAISE 2egg yolksor 1whole egg~ teaspoon Worcestershire 1pint saladoil 1teaspoon salt*sauce teaspoon hot sauce* teaspoon red pepper2tablespoons vinegar . ~teaspoon black pepper3tablespoons boiling water 1teaspoon mustard Puteggyolksorwholeeggintosmallmixingbowl;addallother ingredientsexceptoilandwater.Beatonmediumspeeduntilthoroughly mixed.Increasespeedtomediumhigh;slowlyadd saladoil,small amount atatime,untilmayonnaisebeginstothicken.Oilcanthenbeadded faster.Whenalloilisused,addboiling water andmix thoroughly.(Boiling water doesawaywith the oilyappearance.)Grated onion can be added if mayonnaiseistobeusedforsandwiches,potato salad,etc. 26SALADS BLACKCHERRYSHERRYSALAD 2packagescherrygelatin~cupdrysherrywine 1% cups boiling water1~cupsseedlessgrapes 1%,cupsjuice fromblack1canBingcherries Bingcherries1cuppecanmeats Dissolvegelatininboilingwater.Addjuiceandsherrywinetothe gelatinmixture.Putincoolplaceandallowtoslightlythicken.Lightly brush8or10molds,accordingtosize,withsaladoilandpartlyfillwith grapes,cherriesandnutmeats.Finishfillingmoldswiththeliquidand setinrefrigeratortocongeaLServes8or10. MRS.LEROYWARDIII SAUTERNESSALAD 1cupwater~cupSauternewineand 1package' applegelatinpineapplejuicetomake1 1cupgreenseedlessgrapescup 1smallcan crushed pineapple (reservejuice) Heatthewateranddissolvegelatin.Addremainingingredientsand pourintoindividualmolds.Unmoldonlettuce;topwith homemademayonnaise.Serves6to8.. MRS.DAVIDW.THOMAS COCA-COLASALAD (DeliciousandperfectforThanksgivingorChristmas) 1package raspberry gelatin18-ouncepackagecream 1packagecherrygelatincheese(frozen) 1can seedless white cherries2Coca-Colas(partially 1large can crushedpineapplefrozen) 1cuppecans Dissolvegelatin in juices(heated)fromcherriesand pineapple.Then addcokes,cherries,pineappleandnuts.Gratefrozencreamcheeseover topofmolds(givestheappearanceofsnow).Placeinrefrigeratorcongeal.The"frozen"cokesmakecongealingfaster.Serves10. MRS.MALCOLMSEVIER Tallulah,La. GREENGAGEPLUMSALAD 1packagelimegelatin1can green gageplums 1 ~cups hot water.(pitted) ~ cupgreen gage plum juice13-ouncepackagecream % teaspoon saltcheese ~teaspoonvinegar Dissolvegelatininhotwater;addplumjuice,saltandvinegar;cool. Placeplumsinmold;pourhalfgelatin overplums;addremainder gelatin mixturetocreamcheeseandwhipuntillight.Pouroverplummixture andchill severalhours.Unmold on lettuceleaf.Serves8. MRS.HUGHA.NEAL 27SALADS "EMERALD"SALAD 2tablespoons gelatin1mediumsizecanpineapple, 1cupcold watercrushed,plusjuice 1cupsugar1cupnuts,finelychopped ~cupwater1cupsweetpickles,sliced ~ cup vinegar(scant)thin ~ cup celery, chopped Dash ofonion juice, if desired Dissolvegelatinincoldwaterandsoak5minutes.Cooksugar,water andvinegartoathinsyrup.Whilehot,but notboiling,addgelatinand stiruntildissolved.'LIAMR.MCGEHEE 49VEGETABLES ASPARAGUSANDCREAMSAUCECASSEROLE 2tablespoonsoleo~ teaspoonWorcestershire 2tablespoonsfloursauce 1cupmilkSaltandpeppertotaste ~cupgratedcheese3eggs,hardcookedand , ~cupchoppedcelerychopped 1teaspoononionjuice~canpimento,chopped 1No.2cangreenasparagus Butteredbreadcrumbs Makewhitesaucebymeltingoleo,addingflour,andslowlyadding milk,stirringconstantly.Cookandstirslowlyuntilitthickens.Add cheese,celery,onionjuice,'Vorcestershiresauce,salt,pepper,eggs,and pimentotowhitesauce.Drainasparagusandaddtomixture.Pourin casseroleandtopwithbutteredbreadcrumbs.Bakein3500 ovenfor1520minutes,untilhotandbreadcrumbsarebrowned.Serves6-8. MRS.MILLARDE.BYRD,JR. GREENBEANSWITHALMONDS 2cans BlueLakevariety1cupbeanjuice greenbeans3tablespoonsgratedonion 3teaspoonlSdill seed1teaspoonmei yen seasoning 2slicesbacon1teaspoon cracked java 6tablespoonsbutterorpepper margarine3dashes Tabasco 6tablespoonsflourSalttotaste ~cupmilk1cupsliveredalmonds Cookbeanswithdillseedsandbaconoverlowheatfor30minutes. Letsitovernight.Inasaucepanmeltbutter,addflour,milkandbean juice.Addother seasoning.In abutteredcasseroleplacealayerofbeans, thenalayerofsauceuntilallisused.Sprinklesliveredalmondsovertop andbake for30minutes at3500 Serves10. MRS.S.G.HENRY,JR. GREENBEANSALAPEGGY 1303canBlueLakevariety1small onion greenbeans~stickbutter 1tablespoonbacondrippings~cupbrokenpecanpieces 1clovegarlic~cupbreadcrumbs Sautechoppedonionsand' garlicinbacondrippings.Adddrained greenbeansand!canofwater.Cookinsaucepanoverlowheatforone hour.Makethetoppingfrommeltedbutter,breadcrumbsandpecans, stirringconstantlyoverlowheat.Putinservingdishandsprinkletoppingoverheatedbeans,butthetoppingdoesnotneedtobehotwhen served.Serves4.Thistoppingisalsogoodwithother vegetables. MRS.C.LENTONSARTAIN r 1 50VEGETABLES STRINGBEANCASSEROLE 18-ouncecan mushrooms2teaspoonssoysauce 1mediumonion,chopped1teaspoonsalt 1stickbutter1teaspoon monosodium ~ cupflour. glutamate 2cupswannmilk5packagesfrozengreen 1cuplight creambeans % poundsharpcheddar15-ouncecanwaterchestcheesenuts,slicedanddrained ~teaspoon Tabasco% cup almonds,sliced Saute mushroomsandonionsin butter.Add flour,milk,cream,cheese, Tabasco,soysauce,salt,monosodiumglutamate.Simmeruntilcheese melts.Cookgreenbeans.Mixwithsauce.Addwaterchestnuts.Pour into2casserolesandtopwithalmonds.Bakeat3750 for20minutes. Serves12-15. MRS.SANDERSCAZEDESSUS STRINGBEANSANDMOCKHOLLANDAISESAUCE 1mediumsize onion,chopped~podgarlic,if desired 1tablespoon paprikaSeveral bitsof ham,if avail1tablespoon bacon drippingsable Saltandpepperto taste1303can. wholestringless green beans Sauteonion,garlicandpaprikaindrippings.Addhamandstring beansandabouttofthejuicefromthecanofbeans.Simmeronvery lowheatapproximately15minutes.Ifthebeansseemtoodry,adda littleoftheremainingjuicefromthecan.Whenreadytoserve,pour aboutJ cupMockHollandaisesauce(seeIndex)incenter.Serves4. MRS.P.CHAUVINVVILKINSON GREENBEANSHOff,SERADISH 2303canswholegreen1teaspoonVVorcestershire beanssauce 1largeonion,slicedSaltto taste Several bits of ham,bacon orPeppertotaste saltmeatGarlicsalttotaste 1cupmayonnaiseCelery salt to taste 2hardcookedeggs,choppedOnionsalt to taste 1heapingtablespoon horse- 1 ~teaspoonsparsley flakes radish1lemon,juiced Cookbeanswithmeatandslicedonionfor1hourormore.Blend mayonnaisewith remainingingredientsandsetasideatroomtemperature. Whenbeansarereadytoserve,drainandspoonmayonnaisemixtureover beans.Serves8.Theseareexcellent,leftover,cold.Thegreenbeansare sodifferent. Mis.WILLIAMR.SMITH 51VEGETABLES STRINGBEANSWITHTOMATOES 1greenpepper,finely1teaspoonWorcestershire choppedsauce 1mediumonion,finely~cupmayollnaise chopped+2teaspoonsalt 4stripsof bacon,cut inDashofpepper piecesDashofcayenne 2cupsdrainedtomatoes1small can sliced mush2cupsdrainedstring beansrooms +2cupbutteredbreadcrumbs Cookpeppers,onionandbacontogetherfor5to8minutes.Drain excessfatfrombacon.Adddrainedtomatoes,chopandmixwelland simmer5minutes.Addbeans,mayonnaiseandseasonings.Blendthoroughlybutdonotcook.Addmushrooms.Placeingreasedcasserole. Coverwithbreadcrumbs,dotwithbutter,bakeuncoveredin350"oven for20minutes.Serves6. MRS.NEWELLC.DUNN SWEETSOURBEANS 1No.2cangreenbeans,+2cupvinegar drained+2cupsugar 3slicesbacon Frybaconcrisp.Crumbleandsetaside.Intotheskilletwithbacon drippings,putthevinegarandsugar.Adddrainedbeans.Simmer25 minutes,turning occasionally.When readyto serve,top with bacon.These reheatwell.Serves4. MRS.JOSEPHF.YODER SOUTHERNBAKEDBEANS 3No.2+2cansporkaud4tablespoonsmustardseeds beans2tablespoonsbrownsugar 1largeonion,chopped,+2bottlechilisauce 6clovesofgarlic,chopped~bottle tomatocatsup fine~cupmolasses ~cupwater Mixallingredientstogetherandcookslowlyin2500 ovenforabout 4hours.Serves12. MRS.HUGHB.O'CONNOR LomSIANA RED BEANS AND RICE 1cupredbeans,washed1ribcelery,chopped anddrained2tablespoonsparsley, 3cupsofwaterchopped.1cloveofgarlic,chopped1largebayleaf,crushed 1mediumonion,chopped Cookbeansinwater.Seasonwithsaltandbacondrippings,hamor otherseasoningmeat.CookforIt to2hours.Addonion,garlic,celery, andbayleaf.Continuetocook overlowheatfortto1hour.If beans becometoodry,addheatedwater.2tablespoonsofsugarimprovethe wholeeffect.Serveonmoundsofrice.Serves4.ALouisianatreat! MRS.LEWISC.PETERS VEGETABLES 52 SOUTHLOUISIANAREDBEANS 1poundredkidneybeans1bayleaf HambonewithgenerousDash redpepper amount of meatCuminpowdertotaste Ipoundpepperoni,slicedIlargeonion,chopped Iclovegarlic,chopped "Washandpickoverbeans.Coverincoldwaterandsoakovernight. Cookpepperom,onions,andgarlicuntilslightlybrowned.Addbeans and waterin whichtheyhavebeensoaked,thenham boneandmorewater tocover,bayleaf,redpepperandcuminpowdertotaste.Cookslowly forseveralhours.Serves8.Cornbreadgoeswellwithredbeans. MRS.BILLA:>IDRE NAVYBEANS 2cupsnavy beans3tablespoonssugar 6cupscoldwater2clovesgarlic,chopped Imediumonion,choppedpound salt pork,cubed cupchoppedparsley(or left over ham) I teaspoonssalt \\Tashandpickoverbeans.Combineallingredientsin alargecovered Cookfor2tto3hours.Serves8.Slicebakedhamandserve asamamcourse. SOUTHERNBLACK-EYEDPEAS II-poundpackagedried green pepper, chopped black-eyedpeasIrib celery, chopped 2quartswaterHambone,piece of salt pork, Ionion,choppedor several slices of bacon Saltandpeppertotaste ,",Vashthepeas;soakthemovernight,oratleastfivetosixhoursin fresh,coldwater.Drainoffsoakingwater;putpeasinalargepotcontainingatleast2quartsofwater.Addonions,greenpepper,celery,and hamboneorbacon.Seasontotastewithsaltandpepper.Cookabout2 hoursoruntil peasaretender enoughto mash easily.Add waterasneeded whilecooking. GOLDENBROCCOLI 2packagesfrozenbroccoliPepper to taste 2teaspoonssaltIIO-ouncecan cream of 2tablespoonslemonjnicechickensoup cupgrated cheddarcheese Cookbroccoliinsaltedwaterasdirectedonpackageuntiltender. Drain.Placebroccoliinshallowservingdish.Sprinklewithlemonjuice, pepJ?erandcoverwithsoup.Sprinklecheeseontop' andplaceunder brollerfor10minutesoruntilcheeseismeltedandbubbly.Serves8. MRS.M.S.CADWALLADER 53VEGETABLES BROCCOLICASSEROLE 2largeonions,chopped2teaspoonsmonosodium 1stickbutterglutamate 6packageschoppedbroccoli1largecanmushrooms 4cups cream of mushroom1cupchoppedblanched soupalmonds 3packagesgarliccheese1cupbreadcrumbs Sauteonionsinbutter.Addbroccoliandcookuntiltender.Add mushroomsoup,cheese,monosodiumglutamate,mushrooms,andicup almonds.Pourinlargestcasseroleavailableorin2casseroles.Sprinkle restof almondsandbread crumbsontop.Bakein3000 ovenuntilbubbly. Serves18. MRS.J.BURTONLEBLANC,JR. BAKEDCAULIFLOWER 1headof canliflower2tablespoonschopped 2tablespoonsbutterpimento 2tablespoonsflour~cupgreenonions,chopped 1cupmilk~cupbutteredbread ~teaspoonsaltcrumbs ~teaspoonpepper1tablespoongratedcheese Cookthewholecauliflowerinboilingsaltwaterforabout20minutes. Drainandplaceinbakingdish.Meltbutterinsmallskillet.Addflour andstiruntilblended.Graduallyaddmilk,stirringuntilsmoothand thick.Addsalt,pepper,pimentoandgreenonions.Blend.Pourover cauliflower.Sprinklewithbreadcrumbsandgratedcheese.Bakein3750 ovenfor20minutesoruntilslightlybrowned.Serves4to6. MRS.J.D.AYMOND,JR. CORNPUDDING 2tablespoonsbutterSalt and peppertotaste 2tablespoonssaladoil1tablespoonsugar ~onion,choppedfine3eggs,separated 1cupwhole kernel corn,~ cupcheddarcheese cannedorfresh Heatbutterandsaladoilin skillet.Sauteonion,addcorn,sugar,salt andpepper.Coolandaddcheese and wellbeaten egg yolks.Foldin stiffly beateneggwhites.Pourin wellgreased9'"xII" casseroleandsetinpan ofhotwater.Bakein 3500 ovenforIhour.Serveatonce.Serves4.This isgoodseroedwithpO"rk. MRS.G.C.HARRIS Ada,Oklahoma 54VEGETABLES I I. 'i CABBAGEWITHCREAM 1mediumsizeheadofY2cupbreakfast cream cabbage1cupgratedsharpcheese Removeheartfromcabbageandouterleaves.Cutinsectionsand boilabout10minutesoruntiltender.Drainwellandplaceincasserole. Addcreamandsprinklecheeseontop.Bakein3500 ovenabout20minutesoruntiltopisbrownandnearlyalltheliquidisgone.Serves4. MRS.EUGENER."MCCRORY CELERYANDBRUSSELSSPROUTS 2cupsslicedceleryY2packagesmokedprocessed 2cupsBrusselssproutscheese 1303can cream ofcelery~cup sherry soup Cookvegetablesseparatelyinboilingsaltedwateronlyuntiltender. Draincarefully.Save;fcupwaterfromcelery.Towaterfromceleryadd ,creamofcelerysoup.Stiruntilsmooth.Addcheesebrokenintosmall piecesandheattotheboiling point.Donotboil.Addsherryanddrained vegetables.Seasonwithadditionalsalt,blackpepperand2tablespoonsof butterofdesired.Serves4-6. MRS.R.LOUISMOSCHETTE CELERYANDMUSHROOMS 3cupscelery,cut crosswise14-ouncecanslicedmush-stalkin~inchthickcres- rooms,stemsandpieces cent pieces1teaspoon soy sauce 1cupboilingwaterY2canalmonds,toastedand 1cubechickenbouillonslivered Blackpepper totaste Cookceleryuntiltenderinwaterinwhichbouilloncubehasbeen dissolved.Drain.Sautemushroomsinbutterfor3to5minutes.Season withpepperandsoysauce.Addtocookedcelery.Pourintoservingdish .andtopwithsliveredalmonds.Serves4-6. MRS.R.LOUISMOSCHETTE BAKEDCUSHAW 1mediumcushaw1teaspoonvanilla 2eggsY2poundbutter 2cupssugarY2teaspoonbakingpowder 2tablespoons flourNutmegtotaste Cutcushawinpieces,scrapeoutseed,andboiluntiltender.Remove peeling.Mix cushaw withtherestof ingredients.Placein baking dishand bakein3500 ovenuntilbrownontop. MRS.EDWARD"\tVALL 55VEGETABLES BAKEDEGGPLANT 1eggplant1cupsharpcheese ~stickbutterorbacon1cupcrackercrumbs drippings1cup tomatoes 2tablespoonsflour2eggs,separated%cupmilkPinch of salt Peelanddiceeggplant.Cookinalittlewateruntiltenderoverlow heat.Makeacreamsaucewithbutterordrippings,flourandmilk.Add cheeseandmeltoverlowheat.Draineggplantandmashit.Addcracker crumbs,tomatoes,beateneggyolksand salt.Mixtogetherwiththecream sauceandfoldinbeateneggwhitesandbakeat3500 for30minutes. Serveatonce.Serves6. MRS.U.S.HARGROVE DEVILEDEGGPLANT 1mediumeggplant~bellpepper,optional 2tablespoonsbacondrip 4slicesdry bread pings1cupshrimp,oysters,ham, 1mediumonion,choppedorany othermeat 2clovesgarlic,choppedSalt and pepper to taste Peeleggplantandboilinsaltedwateruntiltender.Drain.Saute onion,garlicandchoppedbellpepperinbacondrippings.Removefrom heatandaddeggplant.Soakbreadinwater,squeezeoutexcessandadd toothermixture.Addfishor othermeatatthispoint.Placeincasserole, topwithbreadcrumbsandbakeat3500 forIhour.Serves6. MRS.HANSONE.SCOBEE EGGPLANTSUPREME 1largeeggplant1teaspoonWorcestershire 1smallbellpeppersauce 2ribscelery1dash hot sauce 1largeonion1cupsharpcheese,grated ~ stick butter1cupripeolives,chopped Crackercrumbs Cutuppeeledeggplantandsteaminalittlewateronlowheatuntil tender.Sautecelery,onion,andbellpepperinbutter.Addcooked eggplant.AddWorcestershiresauceandhotsauce,stir.Nowaddcheese andolives.Tastebeforeaddinganysalt,forthecheeseissalty.Putin bakingdishandcoverwithcrackercrumbs.Bake30minutesin375 0 oven. Serves6. MRS.\VILLIAMR.SMITH VEGETABLES 56 GARLICCHEESEGRITS 1cup grits, lUlcooked1stick butter or oleo 4cupswater1rollgarliccheese 1tablespoonsalt~pOlUldsharp cheese 2tablespoonsWorcestershiresauce Cookthegritsinthesaltedwater.Whencookedaddthebutter, garliccheese,sharpcheeseand'Vorcestershiresauce.Stiruntilthebutter and cheesehavemelted.Put in greasedcasserole,and sprinkle with paprika. Bakeinpreheated3500 ovenfor15to20minutes.Serves8to10.Useas mainsupperdishorstarch. MRS.J.L.HOCHENEDEL GRITSSOUFFL1il 2cupsgrits4egg yolks,beaten well 8cupswater4egg whites,beaten stiff 1package garliccheese1teaspoonsalt 1stickbutterCrackeror dry breadcrumbs Cookgritsinsaltedwater.'!\Thencookedaddcheese,butterandegg yolk.Stiruntilcheeseandbutterhavemelted.Foldineggwhites,Put ingreasedcasserole.Sprinklewithcrumbs.Bakein3500 overfor45 minutes. MRS.C.D.BALDRIDGE,JR. BAKEDMIRLITONS(VEGETABLEPEARS) 3vegetablepears,peeled2tablespoonscookingoil 1pOlUldgrolUldpork4slicesdry toast or stale 3mediumonions,choppedbread 4clovesgarlic,pressedSalt and pepper to taste Cutpearsinhalflengthwise;removeseedincenter.Boilpearsuntil tender.Scoopoutvegetablepear,reservingshellforstuffing.Fryonions, garlic and meat toalight brown.AddIcup of water,cook slowly.Add the drained,mashedorcutupvegetablepears.Addthetoastorstalebread thathasbeensoakedinwaterandsqueezedout.Seasontotasteandfill shensorputincasserole.Coverwithcrumbs.Dotwithbutterandbake in3500 ovenuntilcrumbsbrown,about30minutes. MRS.P.CHAUVINVVILKINSON COLDMIRLITONSALAD 4smallmirlitonsYourfavoriteFrenchDressing Cutmirlitonsinhalf;pareandremovecenterseed.Boiluntiltender insaltedwater.Cool;marinateseveralhoursinFrenchdressinginthe refrigerator.Placetwohalvesper serving oncrisplettuce leaves.Company touch:creamcheeseincavitiessprinkledwithpaprika.Serves4. MRS.KENNETHC.LANDRY 57VEGETABLES STUFFEDMIRLITONS 4largemirlitons(vegetable%.poundfreshcooked pears)shrimp,cleaned 1largeor2smallonions,Y2cupgratedsharpcheese chopped~ 4cup buttered bread crumbs 1largegarlicclove,optionalY2teaspoonmonosodium Y2cupchoppedceleryglutamate3tablespoonsshorteningSaltandpeppertotaste Parboil mirlitonsuntilalmosttender.Cut inhalf and scoopout meat. Setasideandsauteonionandgarlicinaheavyskilletuntiltransparent. Addceleryandcookuntiltender.Mashmirlitons,mixwithshrimp, monosodiumglutamate.cheese,andmixtureinskillet.Fillshells.cover withadditionalcheeseandbreadcrumbsandbakeinmoderateoven3500 untilcrumbsarebrowned. MRS.CHARLESDUCHEIN,JR. FRENCHLETTUCE 3tablespoonsbutter2mediumsizeheadslettuee 2tablespoonsflour1cupsourcream 1cupchiekenstockor1tablespooncidervinegar bouilloncube2tablespoonswashedeapers Saltandpeppertotaste Meltthebutterinaheavyskillet.Stirinflour.Blendoverlowheat, stirringconstantlyuntilitbubbles.Stirinchickenstockandstirconstantlyuntilsmooth.Seasontotastewithsaltandpepper.Shred2heads lettuceandaddtosauce.Scald sour creamwithcider vinegar.Addwashed capers.Covertightlyandletsimmergently15minutes.Serves6to8. MRS.E.R.STRAHAN BAKEDLIMABEANS 1poundbigdriedlima beans1cupsourcream 1cupmeltedbutter2tablespoonsmolasses 2teaspoonsdrymustard Soakbeansover-night.Cooklimabeansinsaltedwaterwithcover untildone.Mixrestofingredientsandpourbeansincoveredcasserole. Placesliceofhamorcanadianbaconontopifdesired.Bakeat3000 for It hours.Serves8. MRS.NEWELLDU;">;N MUSHROOMSANDSOURCREAM 1poundfreshmushrooms1cupsourcream 1smallonion,sliced1tablespoonsherry * cupmargarine 1teaspoonsalt Peppertotaste "Vashandhalvemushroomsiflarge.Sauteonioninmeltedmargarine untillimp.Addmushrooms,coverand cookslowly5minutes.Addcream, sherry,andseasonings.Simmeruntilthoroughlyheated.Serves8. :MRS.E.R.STRAHAN VEGETABLES 58 MUSTARDORTURNIPGREENS 2to3bunchesof turnip1largeonion,chopped topsor mustardgreens~poundsalt porkor bacon Saltandpeppertotaste Stemandpickthegreens;washseveraltimes.Putgreensinlarge pot;thewaterontheleavesfromwashingissufficient;donotaddany. Addsaltpork,onion,andseasonings;cookslowly,untilmeatandgreens aretender. Servethegreenswithhot,butteredcombTead.JustfOTthesakeof infoTmation,theliquidinthegreensisthefamous"potlikker/'andwith thefamilyfolks,thecombreadisoftensurreptitiouslydunkedtherein. MRS.KENNETHLANDRY PEASSCOVll.LE 1cupsmallpearlonions,orLemon juice ~cupchoppedshallots4 tablespoonsoliveoil 2cupsshelledpeas(green)Salt andpepper to taste ~poundsmallwhitemushrooms Putonionsincoldwater,bringtoaboilanddrain.Blanchepeas inthesameway.Washthemushroomsinlemonjuiceandwater.Cut inslicesandsauteinthehotoliveoil.Addthepeas,onions,saltand pepper.Coverwiththelidandcookoverslowheatfor10to15minutes, stirringoccasionallyuntilthepeasaresoftbutnotmushy.Serveinone quartcasserole.Serves4. MRS.O.R.MENTON CANDmDYAMS 4mediumsize sweet% stickbutter potatoes2sliceslemon 1cupsugar1tablespoonflour Dashofsalt~cup water 1teaspooncinnamon or nutmeg Peelandcutpotatoesasforthickfrenchfries.Placein8/1x12/1 X2" bakingdish.Coverpotatoeswithsugarandsalt.Sprinklecinnamonor nutmegoverthesugar.Morecanbeused.Coverwithpiecesofbutter. Twistslicesoflemonoverthisandplacepeelinwithpotatoes.Siftflour evenlyoverpotatoes.Addwatertomixturesoitmaybebarelyseen. Bakein4000 ovenfor1houroruntilpotatoesaredoneandsugarand butterhavemadeathicksyrupabouttheconsistency ofmolasses.Baste potatoesfrequentlywith syrup.Serves4to6.Marvelous-a southerntreat. MRs.!.P.COLLIER 59VEGETABLES NOODLECASSEROLE ~cupbutter~teaspoon garlicpuree 1largecan sliced mushrooms1tablespoonlemonjuice ~cup finelychopped onions1can condensed onion soup ~cup finelyslicedblanched14-ouncepackage fine almondsnoodles 1clove garlic,minced or Melt butter.Add mushrooms,onion,almonds,garlic,andlemonjuice. Saute gentlyabout10minutes.Stirinundiluted soupandbringtoaboil. Addthenoodles;reducetheheat,coverandsimmerabout5minutes. Thisisverygoodservedwithvineyardchicken.Serves4. MRS.RODNEYG.COCO BAKEDONIONS 12mediumsizefreshonions2canscreamofmushroom 13%, -ounce bag potato chipssoup ~poundWisconsinmild~cupmllk cheese;steaspooncayennepepper Ina9"x13" < butteredcasseroleplacealternatelayersofthinlysliced onions,crushedpotatochipsandgratedcheese.Pour mushroomsoupand milkoverthetopoftheonion mixtureandit willcookthrough.Sprinkle cayennepepperoverthetopandbakeIhourat350.Thisisgoodwith barbecue. MRS.JAMESH.SIMPSON,JR. STUFFEDONIONS 4large yellow onions~teaspoonmarjoram 1poundground chuck~teaspoonparsley 1or 2tomatoes2ribscelery,chopped Few dropsof Worcestershire1egg sauce~teaspoonbasil ~teaspoontarragonSalt andpepperto taste ~teaspoonoregano Peelonion,scoopoutmiddle,leaving3or4layersthick.Boilin saltedwaterforabout5minutes.Mixbeef,egg,choppedtomatoes,and seasoningsuntilwellblended.Stuffinonionshellswhichhavedrained. Sprinkleeachstuffedshellwithapinchofbasilandafewdropsof Worcestershiresauce.Topeachwithapatofbutter.Bakeinindividual casserolesin3500 ovenfor45minutesto1hour. MRS.PERCYROBERTS,JR. VEGETABLES BAKEDPOTATOESWITHSOURCREAM 6mediumbakedpotatoes,1teaspooncelerysalt steaming hot~bunchgreenonions, 1pint commercial sour creamchopped 1wedgeofchivecreamAt leastl pound bacon,fried cheese(optional)crispand crumbled Dashhot sauce Mixsoftenedcreamcheese,sourcream,andcelerysalttogetheruntil smooth.Amixerhelps.Servethisinonecontainer,thechoppedonions inanother,thebaconinanotheratthetable.Patsofbutter makeiteven better.Thisis"lapiecederesistance"toranymeal! CRABSTUFFEDPOTATOES 4medium IdahC)potatoes 16 ~ouncecancrabmeat ~cupbutter ~cuplightcream 1teaspoon salt 4teaspoonsgratedonion 1cup sharp yellowcheese, gratedlteaspoonpaprika Scrubpotatoeswell;drythoroughly.Putinovenandbakeat3250 untilyoucanpiercewithfork.Cutthebakedpotatoeslengthwiseand scoopoutpotatoandwhipwithbutter,cream,salt,pepper,onionand cheese.Withaforkmix incrabmeat andrefillthepotato shells.Sprinkle withpaprikaandreheatinveryhotovenabout15minutes.Thesefreeze nicely. MRS.CHARLESD.NUNN GERMANFRIEDPOTATOES* cupbacondrippings1mediumonion,sliced 4potatoespeeledandsliced~cup water Saltandpeppertotaste Heatdrippingsiniron skillet.Addslicedpotatoes,turninguntillight brown.Addslicedonions;cookforaboutfiveminuteslonger.Addsalt andpepper.Pourwateroverpotatoesandcoverimmediatelywithtight fittinglid.Reduceheattolow;letsteam,turningpotatoesoccasionally. \Vhentenderremovefromskillet.Serves4. MRS.ROBERTSLOWEY POTATOANDMUSHROOMCASSEROLE 4largeor 6mediumpotatoes14-ouncecan mushrooms, Choppedgreenoniondrained Choppedbellpepperl cup milk 1can cream of mushroom soup Parboilpotatoesforabout10minutes.Cutinratherlargepieces. Put1layerofpotatoes;salt;sprinklewithonionsandbellpeppers; sprinklewithmushrooms.Repeatlayers.Afterallingredientsareused, dilutecanofsoupwithmilkandpouroverall.Topwithbutteredbread crumbs.Bakeat3500 for30-40minutes.Alittlemarjoramcanbeadded. Serves6. MRS.EDWARDO.\VARMACK 61VEGETABLES ITAliANPOTATOES 14or15largeredpotatoes1scanttablespoonsugar ~cupchoppedparsley1tablespoonW orcestershlre ~cupchoppedgreenonionsauce 3la,rgepods garlic,sliced thin18-ouncebottlepureoliveoil 1heapingteaspoonsaltAbout4ouncestarragon ~teaspoondrymustardvinegar Boilpotatoes.vVhendonepeelandcutinIinchchunksizepieces. Sprinkleparsleyandgreenonionoverpotatoes.Makesaucefromrest ofingredients;strainsothattherewillbenogarlicpiecesinsauce;pour overpotatoes.Stir well.Let standallday.(Atleast fourhoursor longer.) Stireveryhour.Donotrefrigerate.Servesabout16.Thesearemarvelous! MRS.COOPERSPENGLER BAKEDSWEETPOTATOESWITHMARSHMALLOWS 8mediumsizesweet~stick butter potatoes~teaspooncinnamon 1cupmilkFew dashesof nutmeg 1teaspoonvanilla1tablespoonorangejuice 3tablespoonssugarMarshmallows Bakesweetpotatoesin3500 ovenuntildone.Peelhotpotatoesand putthroughriceruntilmashed.Scaldmilkandaddvanilla,sugarand butter.Topotatoesaddcinnamon,nutmegandorangejuice.Stir.Add milkmixturetopotatoes,alayerofmarshmallows,remainingpotatoes andbakeat3500 untilveryhot.Addatoplayerofmarshmallowsand brown.Serves8to10. MRS.A.J.NOLAND DIRTYRICE 4poundsrawrice 4poundsredonions Salttotaste 5clovesgarlic cupshorteningorbacon3bunchesgreenonions~ drippings2podsredpepper 2packagesfrozengizzards~blmchparsley and livers9cupswater Cookriceuntilalmostdone:Cutupredonionsveryfineandbrown in shortening.Cut up gibletsand put in with onions and cookuntil brown. Addgarliccutveryfine.Chopgreenonionswithtopsandparsley,and addtothemixturealongwithsaltandredpepperandwater.Pour over cookedrice.Whenthewaterisabsorbed,putinalargebakingpan.Dot withbutter andbrownin3500 ovenfor15minutes,ifdesired.Serves30-40_ MRS.MATTG.SMITH 62VEGETABLES BROWNEDRICE 1medium sizeonion,chopped1canconsomme 1stickoleoor butter1canmushrooms 1cuprice,uncooked1cupwater Sauteonioninbutterinheavyskillet.Removeonions,addriceto remainingbutter.Veryslowlyletuncookedricebrown,movingtherice constantly.Mixwithonionsandotheringredients.Bakein9"x13" uncoveredcasserolein3500 oven,stirringoccasionallywhileitcooks. Serves4. MRS.MARYLou'","OODSIDE RICEPILAFF 2tablespoonschickenfat,1cup rice,raw butter or shortening1teaspoonsalt 1onion,ground1I-inch slice bellpepper 2clovesgarlic,ground1 ~cupshotchickenbroth 1bayleafor consomme 1 ~cupshotwater Meltfatinheavysaucepan;addonions,garlicandbayleaf.Cook gentlyfor5minutesoruntillightlybrowned.Addriceandsalt.Stir. Addallotheringredients.Stirandbringtoaboil;tasteandseason. Coverandsimmerfor5minutes.Placein3750 preheatedovenandbake uncoveredfor30minutes.Removebayleafandbellpepperfrommixture whencooked.Serves6. MRS.W.AMISSKEAN BAKEDWILDRICE 2cupsuncookedwildrice12stuffedolives 1No. 2can tomatoes2largecanswholemush1teaspoonbutterrooms ~poundsharp cheese,Saltandpepperto taste grated Ruba9"x13"baking dish withbutter.Addallingredients,andmix welLCookin3500 ovenforIt hours.If desired,putextracheeseontop andbrown.Serves12.Delicious! MRS.CALVINL.SIMPSONII WILDRICEAMANDINECASSEROLE 2cupswildrice .or1cup wild3tablespoonschoppedgreen riceand1cup longgrainpepper white rice4 ~cupshot chicken broth, ~ cup oliveoilorbouillon 2tablespoonschoppedonions%,cup almouds,blanched and 2tablespoonschoppedchivesslivered 1teaspoonchoppedshallotsSalt and pepper to taste Washanddrainrice.SautevegetablesinoliveoiLWhenlimp,stir inriceuntilgoldencolor.Stirinchickenbroth.Saltandpeppertotaste. Addalmondsandturnmixtureintocasserole.Bakecoveredin2500 oven forIt hoursoruntildone.Serves12. MRS.NEWELLDUNN 63VEGETABLES SPINACHMADELEINE 2packagesfrozenchopped%,teaspooncelerysalt spinach%,teaspoongarlicsalt 4tablespoonsbutterSalttotaste 2tablespoons flour6ouncerollof Jalapenos 2tablespoonschoppedonioncheese Yzcupevaporated milk1teaspoonWorcestershire Yzcupvegetableliquorsauce,YzteaspoonblackpepperRedpepperto taste Cookspinachaccordingtodirectionsonpackage.Drainandreserve liquor.Meltbutterinsaucepanoverlowheat.Addflour,stirringuntil blendedandsmooth,butnotbrown.Addonionandcookuntilsoftbut notbrown.Addliquidslowly,stirringconstantlytoavoidlumps.Cook untilsmoothandthick;continuestirring.Addseasoningsandcheese whichhasbeencutintosmallpieces.Stiruntilmelted.Combinewith cookedspinach.Thismaybeservedimmediatelyorputintoacasserole andtoppedwithbutteredbread' crumbs.Theflavorisimprovedifthe latterisdoneandkeptinrefrigeratorovernight.Thismayalsobefrozen. Serves5to6.Sodifferent. MRS.WILLIAMG.REYMOND SPINACHWImSOURCREAM 1package frozenchopped1cupgrated Parmesan spinachcheese 1tablespoongratedonion1tablespoonflour 2eggs2tablespoonsbutter YzcupsourcreamSaltandpeppertotaste Cookfrozenspinachinsmallamountofwaterwithonionuntil thawed.Beateggs,andmixrestofingredientswithspinachandonions andbakeingreasedcasserolefor25to30minutesin3500 ovenoruntil centerisset.Donotovercookasit willseparate.Serves4. MRS.WILLIAMBAILEYSMITH BAKEDSQUASHRING 3cupssummersquash~teaspoonwhitepepperor ~cupmeltedbutterdashhotsauce ~cupmilk~cupbuttered bread crumbs 3eggs,wellbeaten1tablespoonmincedonion 1teaspoonsaltApinchoffineherbs Washanddiceunpeeledsquash.Cookinasmallamountofwater uncovereduntiltender.Forcethroughagoodmillorsieve.Addother ingredients.Blendwell.TurnintoaIt quartwellbuttered "ringmold. Setringinapanofhotwaterandbakeat3500 for45minutesoruntil insertedknifecomesoutclean.Serves4or5. MRS.WILLIAMR.SMITH 64VEGETABLES SQUASHSOUFFLE 6medium white squash1smallbunchgreenonions 2slicesFrench breadSalt to taste Y2cupmilkPeppertotaste 1eggBreadcrumbs Peelandcutsquashinmediumsizedpieces.Boilinunsaltedwater untiltender.DrainandmashwelLSoaktwolargepiecesofFrenchbread inmilk.wellsoaked,blendintothesquash.Addoneeggand beatwellintothemixture.Addonions,saltandpeppertotaste.Bake ingreasedcasserolefor35minutesat3500 Sprinklewithbreadcrumbs anddotsofbutterbeforebakingifdesired.Serves6. THELATEMRS.J.H.BRES from MRS.P.CHAUVIN''\TILKINSON STUFFEDWlllTESQUASH 4white summer squash4tablespoonstomatopaste 1largeor2mediumonions1cupcrackercrumbs 1budga.rlic2tablespoonschoppedfresh 2sliceswhitebreadparsleyorflakes 1egg4tablespoonsbutter Salt and pepper to taste Boilsquashinsaltedwateruntiltender.Brownchoppedonionand garlicinhaHmixtureofbacondrippingsandbutter.Vhingbreadinice waterandchopfine.Addtoonionandgarlicmixtureandcookafew minutes,stirringfrequently.ScoopsquashOutofshellsandchopfine. Addtocookingmixtureandcookafewmoreminutesstirringfrequently. Beateggandaddverycarefully,making sureeggdoesnotcomeincontact withskillet.Cookafewminutesand addtomatopaste.Justbeforeremov ingfromheat,addchoppedparsley.Thismixturecanbeeitherstuffed inshellsorputinto casserole.Coverwithcrackercrumbsandsmalldots ofbutter.Bakein3500 ovenuntilcrumbsarebrown.Serves6. ESTHER TOMATOANDAPPLECASSEROLE 1No.2 can quartered applesY2cupsugar 1No.2cantomatoes(not4tablespoonsoleoor butter whole)3slices toasted bread (do notuse all the juice)Nutmeg,salt Makealternatinglayersofapplesandtomatoes.Seasonwithalittle saltandnutmeg.Sprinklesugarontop,thentopwithtoastcrumbs.Dot withbutterandbakeat3500 for45minutes.Use1quartcasserole. Serves4to6. MRS.LEROYvVARDIII 65VEGETABLES BAKEDORSTUFFEDTOMATOES 3tablespoonsbutter1No.2can of tomatoes 1largeonion,minced1teaspoonmincedparsley 1ribcelery,minced1 ~cups breadcrumbs Cooked shrimp,can of deviled ham,ordiced ham Meltbutterinironskilletwithonionandceleryandcookoverlow heatuntilonionsareclear.Addtomatoesandbringtoaboil.Boilabout twominutes.Addbreadcrumbs(savingsometosprinkleovertop)and stir well.Add parsleyand meat, if desired.Turn into aone quart casserole anddotwithbutterandslicesofbacon.Sprinkletopwithbreadcrumbs. Bakeat3500 untilthetopisbrown.Serves4.This samemixture mayalso beusedwithfreshtomatoesasastuffing. MRS.ROBERTJ.STONE HOTSTUFFEDTOMATOES 8mediumsizetomatoes,firm1 ~cupsbreadcrumbs but ripe1tablespoonWorcestershire 6greenonions,choppedfineApinchofthyme 3tablespoonSbutterSaltandpeppertotaste 3tablespoonsparsley, chopped Dipthetomatoesinboilingwatertoeasilyremoveskins.Hollow centerofeachtomatoleavingthestemendforthebottom.Savepulp. Lightlysaltinsideofeachtomato.Sauteonionsinbutter;addchopped parsley,cut uptomatopulp.Add bread crumbsand seasonings. tomixture. If toodryaddalittletomatojuice.Stuffmixtureintomatoes.Sprinkle morebreadcrumbsontopofeachoneandaddadotofbutteron ~ t o p ofeach.Placeinbakingdishandaddjustalittlewatertokeeptomatoes fromsticking.Bakeat4000 for25to30minutesoruntilcrumbsare slightlybrownandthetomatolookstender.Serves8. MRS.ASHER"VHITLEY VEGETABLESVINAIGRETTE 2packagesfrozenbroccoli1tablespoonbrownsugar spearSorFrenchedgreen1tablespoonchoppedonion beans~ cupred winevinegar %,cupsaladoil~cupsweet picklerelish *cup Brazil nuts Cookfrozenvegetablesasdirectedonpackage.Drain.Combineall otheringredientsandheat.Donotboil.Pour overvegetablesandserve. Saucecanbemadeadaybeforeandrefrigerateduntiltimetoheatand serve.Serves8.ChoppedalmondsmaybeusedifBrazilnutsarenot available. MRS.RODNEYG.Coco G6VEGETABLES VEGETABLESGALORE 3carrots,slicedthin%greenpepper,chopped 2potatoes,diced1No.303can tomatoes Fresh green beans% cup seedless green grapes, Fresheggplant,cubedoptional Frozen Iimas(% package)2cloves garlic, mashed to a Frozen peas(% package)pulp%smallcauliflowerSalt and pepper to taste 3mediumsummersquash%cupoliveoil %smallcabbage1stickbutter 2ribscelery,chopped2onions,chopped 1bouilloncubein%cupwater LayerallvegetablesinaveryZaTgeskilletinsameorder.Pourover ~ ,cupboiling oliveoil.Sautethetwoonionsinbutteruntilgoldenbrown. Addbouilloncubein water.Pourovertopofvegetables.Cook30minutes uncovered.Serves12or more. MRS.R.W.RIEDEL Houston,Texas WHITESAUCES KindButterFlourSaltPepperMilk Thin3 Tblsps.2 Tblsps.1 tsp.M tsp.2 cups Medium4 Tblsps.4 Tblsps.1 tsp.M tsp.2 cups Thick6 Tblsps.8 Tblsps.1 tsp.Mtsp.2 cups Meltbutteroverlowheat;addflour,saltandpepper;stiruntilwell blended.Removefromheat.Graduallystirinmilkandreturntoheat. Cook,stirringconstantlyuntilthickand smooth.Makes2cups. VariationstoWhiteSauce: SOURCREAMSAUCE Usingproportionsforthinwhitesauce,substitute2cupsthicksour creamforthemilk;whensauceisthick,addIt tablespoonslemonjuice. CHEESESAUCE Usingproportionsforthinwhitesauce,add2cupsgratedcheeseand !teaspoonWorcestershiresaucetothickenedwhitesauce.Stiroverlow heatuntilcheeseismelted. SAUCEFORGREENBEANSORSPINACH 2cupsmayonnaise1teaspoonWorcestershire Smallonion,choppedfinesauce 1teaspoon prepared mustard4-6 eggs,hard cooked,grated% cup olive oilor mashed Dashof hotsauceAddsalt, if needed Mixinordergivenandserveongreenbeansorspinach.Halfthe recipeservesforfamilyuse. MRS.GLENNS.DARSEY 67VEGETABLES HOLLANDAISE(NEVERFAIL) * cupwater Juiceof 1lemon Salt, red pepper,and paprika1tablespooncornstarch totaste2egg yolks,beaten 2tablespoonsbutter Heatwaterintopofdoubleboiler.Addsalt,redpepper,paprika andlemonjuice.Dissolvecornstarchinalittlecoldwater.Addtoabove mixture,stirringconstantly.Whenmixtureisslightlythickened,remove fromoverhotwater.Addthebeateneggyolksandonetablespoonbutter. Stirinthoroughly;placeoverhotwateragainuntilthickened.Add anothertablespoonofbutterbeforeserving. Note:Toohighatemperature,toolongcookingortoolongstanding overheatbeforeservingmaymakeHollandaisecurdle.It canbemade smoothagainby veryslowlyaddingItablespoonofboiling water,beating witharotarybeater.If saucecannotbeservedimmediately,itshould preferablybemadeinadvanceandallowedtocool;thenreheatedover hot,notboiling,waterfor5minutes. MRS.WILLIAMA.NICHOLS MOCKHOLLANDAISESAUCE ~cupmayonnaise* teaspoonprepared Juiceof~lemonmustard ~teaspoononionpureeWorcestershiresauce totaste Mixallingredientswellinasmallbowl;letstandseveralhoursover thewarmpartofthetopofthestove.Whenwarm,pouroverhotstring beans.Donotcook. MRS.P.CHAUVINWILKINSON SAUCEFORBROCCOLI 2tablespoonsbutterSalt andpeppertaste 2tablespoonsoliveoil1teaspoonmustard l ~teaspoonsWorcestershire1tablespoonvinegar sauceRedpepperto taste Mixallingredientsandheatuntilbuttermelts.Pourovercooked broccolijustbeforeserving. MRS.HENRYVOORHIES Cheese and Eggs 69CHEESEANDEGGS ANCHOVYANDEGGS 2cansfiletofanchoviestablespoonWorcestershire (cutsmall)sauce 1dozeu hard cooked eggs%.cupmayonnaise (cut coarsely)Red pepper to taste 2teaspoonschoppedparsleySalttotaste Paprika t.otaste Mixingredientsandserveonroundcrackers. MRS.CARROLLS.MAYER,SR. EGGSBENEDICT 4slices toast(crust removed)4eggs 4thin slices fried hamHollandaise sauce Cuthamslicesthesamesizeastoast,andplacehamontopof toast.Ontopofeach,placeapoachedeggandcoverwithHollandaise sauce.Serveatonce. EGGSST.DENIS %.cup chopped lean ham2tablespoonsbutter 4tablespoonschopped.greenDashwhitewineor lemon onionjuice 1tablespoon cooked.6eggs liver6slices toast 2tablespoonschopped.6slicesboiled.ham mushroomsSalt and pepper to taste Makesauce(It cups)bycookingchoppedham,greenonion,liver, mushroomstogetherinbutter.Addwineorlemonjuice.Breakeachegg intoasaucer.Then,slideeggsintodeepgrease(nottoohot).Keep turningeggoverwithperforatedturnertokeepeggsroundandtoget whitestocoveryolks.Fryonly2to3atatime.Haveslicesoftoasted, buttered bread ready.Place asliceof ham and an egg on each sliceoftoast. Poursauceover.If preferred,insteadoftheabovesaucecookedinbutter, youcanmakeasaucewitharouxfoundation(browningequalamounts ofandbutter),usinggreenonions,mushrooms,greenpeppersand seasomngs. MRS.GEORGEHILL SCRAMBLEDEGGSDELICIOUS 1 chopped fine6eggs 2tablespoonsbutter2tablespoonswater cup sliced.mushroomsPinchmarjoram Saltandpeppertotaste Cookonioninbutteruntilgoldenbrown.Addmushroomsandsaute forafewminutes.Breakeggsintobowlandadd2tablespoonswater. Beatlightly.Pour eggmixtureoveronionsandmushrooms,sprinklewith pinchmarjoram,salt,andpepperandscrambleslowly.Serves4. MRS.FREDPARNELL 70()BEESE" ANDEGGS OLIVEEGGSPREAD 1wholeeggLargebottle of stuffed olives 5eggyolks2tablespoonschopped A little less than ~ cupparsleywhite vinegar4Jreen onions(topsonly) 2tablespoons butterSttotaste 2tablespoonsDurkees dressing Beateggsthoroughly.Heatvinegartoboiling point,(add1teaspoon ofwaterbeforeheatingtocutvinegar.)PourboIlingvinegarintoeggs, beatingconstantly.Placeinsaucepanover heatandstiruntilitthickens. Removeandaddlumpofbutter;thenaddDurkeesdressing,chopped olives,greenonions,andchoppedparsley,redpeppersauceandsaltto taste.DonotleaveouttheDurkees! MRS.ASHERWHITLEY PUFFYOMELET 4eggs,separated~cupcreamormilk ~ teaspoonsaltDashpepper 1teaspoonbutter Beateggwhitesuntiltheywillholdapoint.Beatyolkswithseason ingsuntilthickandlemoncolored.Addcream.Foldeggyolkmixture intoeggwhites.Pourintohotbutteredskillet.Reduceheatandcook untilbottomisgoldenbrown.Rununderbroilertobrowntopandfinish cooking. MRS.M.S.CADWALLADER SPANISHOMELET ~cupchoppedgreenonions1No.1 cantomatoes 1small green pepper,2pimentos,cutfine choppedfine6largeolives,chopped 2tablespoonsbutterSalt andpepperto taste Sauteonionsandpeppersinbutter.Addtomatoesandcookuntil moisturehasnearlyevaporated.Addchoppedolivesandseasoningsand cookafewminutes.PourafewspoonfulsofthissauceincenterofPuffy Omelet.Thenfoldomeletandpourthereminderofsauceovertop. MRS.M.S.CADWALLADER EGGSANDMUSHROOMS 4toastrounds14-ouncecanslicedmush2tablespoonsbutterrooms 4poachedeggs()heesesauce Placetoastroundsinbutteredbakingdish.Coverwithslicedmushrooms,sauteedin butter.Placepoachedeggon eachtoastroundandcover allwithhotcheesesauce.Sprinkle withgratedcheeseandplaceinoven at3750 untilcheeseontopismelted.Serveatonce.Serves4. 71CHEESEANDEGGS SUNDAYNIGHTQUICKIE 4eggs1 canundilutedchicken noodle soup Beateggsslightly;addsoupandbeatagaintogether.Pourinto butteredskilletandscramble.Servehotontoast.Serves2or3. MRS.J.H.BENTON TOADINHOLE 1egg1slicebread 8tablespoonsbutter Cutacircleoutofcenterofbreadslice.Frybreadinbutteruntil brownandcrispon?neside.Turnoverandbreakeggintocircle.Fry overlowheatfor5mmutes. MRS.D.S.MILLER CHEESESAUCE 8tablespoonsbutter *~teaspoonpepper teaspoondry mustard 8tablespoonslIour * teaspoon salt* cupsharpcheese 1cupmilk Meltbutterandaddflourandseasoningsmaking apaste.Slowly,add milkandstiruntilthick.Addcheeseandstiruntilmelted. MRS.COMPTONHUMMEL CHEESEDELIGHTS* pound sharp American2cupschoppedpecans cheese,grated2cupssiftedlIour * poundbutter or oleoSalttotaste Pepper to taste Softenbuttertoroomtemperatureandmixwithcheese.Addflour, pecans,andsalt.Bakeabout15minutesat350"insmallpatties. MRS.NELSONBOURGEOIS CHEESEANDCRABMEAT 1poundprocessedcheese110-ouncecantomatoesand 1poundfreshcrabmeatgreenchills Meltcheeseintopofdoubleboilerandaddtomatoesandchilis;add crabmeatandmixwell.Servehotontoastrounds. MRS.ROLANDCALDWELL CHEESEANDEGGS 72 CHEESEMOLD 1 ~poundsAmericancheese~cupcoldwater 3clovesgarlic1cuphotwater ~poundblanchedalmonds1tablespoonWorcestershire 1smallonionsauce 1envelopeplaingelatin1teaspoonhot sauce Parsleyandpaprika Putinfoodgrinderthecheese,garlic,almondsandonions.Swell gelatinintcupcoldwaterandaddIcuphotwater.Cooltolukewarm. Add gelatin mixturetocheesemixtureand stirin hot sauceand Worcestershiresauce.Placeinringmoldandletchilluntilfirm.Sprinkleparsley around,andpaprikaoverthetop.Servewithtrianglecrackers. MRS.STANFORDBARDWELL CHEESESOUFFLE 2tablespoonsbutter1 ~cupsgratedcheese 2tablespoonsflour1cupcoldboiled rice 1 ~cupsmilk3beaten egg yolks ~ teaspoon salt3stifflybeateneggwhites DashofTabasco(optional) Makeacreamsaucebymeltingbutter overlowheatandblendingin flour.vVherismooth,addmilkslowlyandstirconstantly.Addsaltand gratedcheese.Turnoffheatandaddrice.Letthiscoolandthenaddegg yolksandfoldinbeateneggwhites.Placeingreasedcasseroledishand bakein3250 ovenfor45minutes.Serves6. MRS.J.N.OGDEN CHEESESANDWICHSPREAD 1poundAmericancheese1teaspoonWorcestershire (cut up)sauce 1smallcanevaporatedmilkSalttotaste 1smallcanpimento,drainedPeppertotaste andcrushed3eggs,wellbeaten Putmilkandcheesein double boilerandcookuntilmelted.Turn off heatandaddtheeggs,sauce,pimento,pepperandsalt.Beatwellwitha rotaryeggbeater.ThismakesaboutIt pints.It maybeputin refrigerator andkeptforseveraldays. MRS.THOMASP.ROBERTS MEXICANCASSEROLE 4cansenchiladas1pound sharpAmerican 1cancorncheese(cut in smallpieces) 1largebottlestu:ffedolivesPlenty saltandredpepper MixallingredientsandbakeinmoderateovenforIt hours.Good servedwithhamorchicken.Serves12. MRS.HARRYL.HAGAN 73CHEESEANDEGGS ROQUEFORTANDCOTTAGECHEESESPREAD 1cupcreamed cottagecheese~smallonion ~poundRoquefortorbleu1teaspoonlforcestersbjre cheesesauce ~cupevaporatedmilkorFew dropsgreenvegetable thincreamcoloring(optional) Havecheeseatroomtemperature.Placecottagecheeseinblender container.CrumbleinRoquefortorbleucheese.Addevaporatedmilkor cream,onion,and,.yorcestershiresauce.Covercontainerandblendon highspeed.Stopandstartblenderandscrapedownsidesofcontaineras needed.Addvegetablecoloringadropatatime,andblendaftereach additionuntildesiredcolorisobtained.Chillthoroughlybeforeserving. YieldsaboutIi cups. EVELYNWILSFORD BAKEDCHEESESANDWICHES 12sliceswhitebreadButter 6slices sharpAmerican4eggs cheese1%cupsmilk 1cancreamofmushroomsoup Cutcrustsoffbread;spreadwithbutter.Placesliceofcheesebetween twoslicesofbread.Thismakessixcheesesandwiches.Placesandwiches sidebyside in fiatbaking dish.In separatedish,beateggswithmilk.Pour thismixtureoversandwichesandplaceinrefrigeratorovernight,or allow tostandonehourbeforebaking.Bakeihourat3500 Servewithheated creamofmushroomsoupslightlydilutedwithmilk. MRS.J.BURTONLEBLANC SHRIMPRABBIT(RAREBIT) 4tablespoonsbutter%cupmilk %onion,chopped%poundAmericancheese, 2tablespoonsgreenpepper,grated chopped1teaspoon Iforcestershire 1poundrawshrimp,cleanedsauce 1tablespoonflour~teaspoon dry mustard Saltandpepper Sauteonionand green J?epperinthe2tablespoonsbutter. Add shrimp andcookuntiltheyturnpmk.Inseparatesaucepan,meltrestofbutter andaddflour.Stiruntilsmooth.Addmilk,gradually,andthenadd cheese,\.yorcestershiresauce,mustard,saltandpepper.Stirthismixture untilcheesemelts.Addshrimpandgreenpepperandonion.Heatand serveontoast.Servesfour. 74CHEESEANDEGGS WELSHRABBIT(RAREBIT) 3tablespoonsbutter% teaspoondry mustard 2tablespoonsflour1teaspoonVVorcestersbdre 1cupmilk,sauce ~teaspoonsalt'1cupsharpAmericancheese ~teaspoonpepper Inthetopofdoubleboilermeltbutterandaddflourtomakea smoothpaste.Addmilkgraduallyandstirconstantly.Aftermixture thickensandcooksabouttenminutes,lowerheatandaddcupofgrated cheese,salt,pepper,Worcestershiresauceandmustard.Stiruntilcheese meltsandmixtureissmooth.Serveimmediatelyontoastorcrackers. VVOODCOCK 1largecantomatoes2eggs %,poundAmericancheese1teaspoondrymustard 1teaspoonVVorcestershiresauce Cooktomatoesforfiveminutes.Gratecheeseandaddslowlytotomatoesuntilwellblended.Beateggsandaddmustard.Removetomatoes fromheat'andslowlyaddeggmixture.AddWorcestershiresauce.Serve oncrackersortoastedbread. MRS.PAULINEO'BRIONHART MEAT 76MEAT FIRSTYOUMAKEAROUX "First,youmakeaRaux!"Howveryoftenwehaveallheard"good Frenchcooks"begintosharearecipewithjustthosewords!Andthe TOUXiscertainlythefoundationofmanysaucesandgravies. 2tablespoonsbutter,2tablespoonsflour shortening or bacon drippings Meltthebutter,shorteningorbacondrippingsinthickpotorskillet.Addtheflourandstirconstantlyuntildarkbrown,beingcarefulnot toburn.If thereistheslightestindicationofover-browning,disposeof therouxandstartover.Evenaslightlyburnedsaucewillruinasavory dish.Tothisbasicroux,addseasoningandstocktomakevarioussauces andgravies. THEEDITORS BEEFKABOBSDELUXE 2poundssirlointiporchuck1teaspoonsalt roast,cutin 2-inch cubes*teaspoonpepper * cupsoysauce 1pintfreshmushrooms *cup salad oil1largeonion* cup lemon juice or or vinegar1largegreenpepper If chuckisused,addmeatte",cierizerasdirectedonpackage.Com binesoysauce,saladoil,lemonjuice,,altandpepper,andmarinatemeat inrefrigerator34hoursorovernig1:.Alternatemeatwithmushrooms, pieceofonionorpepperonskewer'1tisserie.Individualskewersmay alsobeusedandcookkabobsunderb.;ler.Bastefrequentlywithmarinadewhilecooking.Broiltodesireddoncness-20-30minutes. EVELYN\VILSFORD JAMBALAYA 1* poundssausageor 2tablespoonsparsley,chop-cubed beetped 3tablespoonsbacondrip- 2clovesgarlic,minced pings,if beefisused2cupsTice Salt andpepper beef2* cupswater 3tablespoonsflour% teaspoonredpepper 2mediumonions,chopped2teaspoons salt 1bunchgreenonions, chopped Brownmeatinbacondrippings;remove,andaddflour.Useaheavy blackpotandbrownflourtoadarkroux.Addonions,parsley,andgarlie.Cookuntilsoft,thenaddwaterand rice,saltand pepper,and browned meat.\Vhenitcomestoaboil,lowerheattolowestpointandcookfor aboutIhour,coveredtightly.Whenriceisdone,removelidandletcook forafewminutesuntilricedriesalittle.Serves68. MRS.'V.R.SMITH MEAT77 HAIGAYANKABOB 4large squares of heavy-duty1onion,quartered aluminumfoil1mediumeggplant, 2poundslambshoulder,cutquartererd in4pieces1potato,quartered 2greenpeppers,halvedSalt andpepperto taste 2tomatoes,halved Placeincenterofeachsquareoffoil:1pieceoflamb,ttomato,!pe}?per,tonion,teggplant,tpotato,saltandpepper.Foldeach unitmtoacompactpackageandplacesidebysideinroastingpan.Bake in3500 ovenfor2tto3hours.Donotturnpackages,donotusewater. To serve,leaveinindividualpackages.Serves4. MRS.DONALDA.DRAUGHON CITYCmCKEN 8skewers2eggs 1t2poundsveal,cubedSalt and pepper 1poundleanpork,cubedCrackercrumbs Putmeatonskewers,alternatingvealandpork.Rollthemincracker crumbsandeggseasonedwithsaltandpepper.Browninfatinskillet. Bakein3000 ovenforaboutIhour,withlidonskillet.Aftertheyare cooked,removelidandletcookforIO-J5minuteslonger,untilalittle dry.Serves6or8. MRS.PAULDIETZEL MRS.W.R.SMITH OLDFASmONEDHASH 2pounds top round steak,1teaspoonmonosodium cubedglutamate 6tablespoonsoliveoilDashof thyme 3tablespoonsflourDashoforegano(optional) 2largeonions,chopped1bayleaf 2budsgarlic,crushed~cupdryredwine t2cup celery,choppedSalt and pepper to taste 1can. beefgravy1teaspoon soy sauce 2teaspoonsWorcestershire%bunchparsley sauceMushrooms(optional) Brownmeatin3tablespoonsoliveoiluntilgolden.Removefrom heavydutchoven,add3moretablespoonsoil,andbrownflour.Add onions,garlic,andcelery,andcookuntiltransparent.Returnmeatto gravy;addremainingingredientsexceptparsley,andsimmeruntiltender. \Vhenreadytoserve,sprinklewithchoppedparsley.Carrotsanddiced potatoesmaybeaddedtothistowardthelastofthecookingifdesired. Mushroomsareoptional.Serves8. MRS.CHARLESDUCHEIN,JR. 78MEAT NOODLECASSEROLE 1pOlUldcubedveal1can mushroomsoup 1pOlUldcubedleanporkpOlUldnoodles,cooked 2onions,choppedpOlUldyellow cheese, Butter,enoughtosautegratedmeat,onions,peppercanpimento greenpepper;chopped2cupssour cream Frymeat,greenpepper,andonionsinbutter,untiltender.Combine withallremainingingredientsexceptsourcream.Spreadsourcreamover thetop.Bakeat3000 for2hoursin 9" x13" bakingdish.Serves10. MRS.ROBERTDONALD DAUBEGLACE 10potmdsbonelesschuckSalt,pepper,cayennepepper roasttotaste 1canconsomme4OlUlceSsherryormadeira 6largeonionswine Pinchthyme1packagegelatintoeach 3or4hayleavespintof liquid 2or3clovesgarlic Rubmeatwithsaltandpepper,andbrowninfat.Placemeatin largepot.Addwaterandconsommetocover(lessliquid,ifpressure cooked).Addonions,thyme,bayleaves,garlic,salt,pepper.Simmer 5-7hours,oruntilmeatistender.Removemeat;strainstock.Addsherry orwinetostock.BringtoboilandremOvefromfire.Tostockaddgelatin,alreadysoftenedinsmallquantityofwater.Placemeatinmold (vegetablecrisper,orotherlargeenamelpan,suggested),.Pourhotstock andgelatinovermeat.Skimoffgreaseasitrisestotop.Moldinrefrigeratoruntilcongealed.Servecold,unmoldinginlukewarmwater.Place onplatterandgarnishwithparsley,tomatowedges,greenpepperrings, etc.Servesatleast20. MRS.B.PUGH,II CHOWHEIN pOlUldpork,diced2tablespoonscornstarch %,poundveal,dicedcupwater poundbeef,diced1canwater 6tablespoonssoy saucechestnuts 1cupwater1No.2canbeansprouts, 1largeblUlchcelery(cutdrained in pieces)12-ouncecanmushrooms 1largeonion,choppedSaltandpepper Brownmeatsinhotfat.Addsoysauceandcupofwater.Simmer 2minutes.Addceleryandonion.SimmerIi hours.Blendcornstarch andwater.Stirintomeatmixture.Addchestnuts,beansprouts,and mushrooms.Heatthrough.Seasontotastewithsaltandpepper.Serve thisoverchowmeinnoodlesandrice.Serves8. MRS.J.M.CADWALLADER MEAT79 MARINATEDBEEFROAST 4or5poundseyeround beefPinchofsage 1tablespoonmeattenderizerPinch of thyme 3cups white wine1tablespoonblackpepper %cupsaladoil2onions 1tablespoon salt2tablespoonsmelted butter 1teaspoon rosemary1teaspoonceleryseeds Piercesurfaceoftheroastinmanyplaceswithaforkorskewerand sprinklewithmeattenderizer.Putbeefinadeepbowlandpour .in marinademixtureofwine,saladoil,salt,rosemary,sage,thyme,pepper, andslicedonions.Coverbowlandletmeatstandfor24hoursinrefrigerator,turningoccasionallytoflavorandtenderizeallareas.Attheend ofmarinatingtime,drainmeat(savemarinade)andinsertspitthrough center.Combine2cupsofmarinade,meltedbutter(ormargarine)and celeryseed.Bastemeatfrequentlywiththismixture.Roastinanelectric rotisserieforaboutIhourand20minutesoruntil,meatthermometer registersdesireddegreeofdoneness.Followmanufacturer'sdirectionsfor usingrotisserie.Serves6-8. POTROASTINREDWINE Small pot r ~ a s t ~ hcup hot water 2beefbouilloncubes Ih poundsbeef,cubed hteaspoon garlicpuree 1largewhiteonion,sliced .hteaspoonrosemaryRed wine to cover hteaspoon ground thyme4tablespoonsfat Salt andpeppertotaste4tablespoons flour 4largecarrots Marinatethemeatovernightinredwinetocover,towhichisadded theonion.Removemeatfrommarinade,drainonionringsandsavewith thewine.Brownmeatinfat.Removemeat.Makearouxbyaddingthe flourtothefatandstirringuntilitisdarkbrown.Addonionrings. Cookuntilsoft.Addwinefrommarinade.Addtcuphotwaterinwhich 2beefbouilloncubeshavebeendissolved.(Morewatermaybeadded if necessary).Seasonwithgarlicpuree,rosemary,groundthyme,saltand pepper.Putbeefbackingravy.Addcarrotswhichhavebeenscraped andcutintochunks.Simmertightlycoveredforatleast3hoursoruntil meatiswellcooked.ServeoverSourCreamNoodles. MRS.FRANKJORDAN SOURCREAMNOODLES 18-ouncepackagenoodles% cupgrated Parmesan hpintcommercialsourcheese cream Cooknoodlesaccordingtodirectionsonpackage.Drain;rinsewith coldwater.Mixnoodlesandsourcream.Addtcupcheese.Putintocasserole.SprinkletoplightlywithicupmoreParmesancheese.Bakeabout anhourat2250 MRS.FRANKJORDAN 80MEAT BEEFSTROGANOFF 2largeonions,choppedDashofTabasco Shortening, enough to sauteSalt,pepperandpaprika onionsandmeat2clovesgarlic,minced 2poundsleanroundsteak5tablespoonsflour (heavybeef), alivered*2small cans mushrooms 1 ~cupstomato juice(savejuice) 2bay leaves,broken1pintsour cream 2teaspoonssoysauce2cansfriedonions 2tablespoonsWorcestershire(forgarnish) sauce Sauteonionsinshortening.Pourintodeeppot.Sautesliveredbeef andpourintopot.Addtomatojuice,seasoningandsauces.Letbubble upandcookslowlyabout30minutes,untilmeatistenderbutnotfalling apart.Tastemeatfortendernessanddon'tovercook.Setasideuntil readytoserve.(Theprecedingcanbedonethedaybefore,asittakes timetoslivermeat,especiallywhendoublingtherecipe) .\'\Thenreadyto serve,heattomato-meatmixtureandthickenwithflourmixedwiththe juicefromthecannedmushrooms.Addmushroomsandsourcream. Serveonriceandtopwithcrisp,cannedfriedonions.Serves6. o!!' Tosliver:takehardfrozenmeatandsliceinthinpieceswhilestill frozen. MRS.J.H.BENTON HAMLOAF 3poundsuncookedham,~cupbrown-sugar groundfine~cupbread crumbs 1pound lean uncooked pork,~cupmilk ground fine4pineappleslices 2eggsMaraschino cherries Grindhamandporksaucetogether.Combineeggs,sugar.bread crumbs,milkinelectricmixerandmixwelL-Workinmeatwithhands. Shapeintoloafanddecoratetopwithhalfpineappleslicesandcherries. Bakeinbakingdish3000 for2thoursorlonger,basting oftenwithtcup ofthepineapplejuice.Serves12.I MRS.VERNONPORTER HAMON- PINEAPPLE 1cup cookedground ham2tablespoonsmayonnaise 1teaspoonprepared mustard4pineappleslices Tohamaddmustardandmayonnaise.Shapeinfourpatties.Place ontopofpineappleslices.Bakeinahotoven4000 for10minutes. Serves4. MRS.C.B.LUIKART,JR. MEAT81 BAKEDCROWNOFHAM 3eggs2pounds ground smoked ham %cupmilk2poundsgroundveal 3cupssoftbreadcrumbsshoulder* cup claretY2cupcurrantjelly 2teaspoonsWorcestershlre2redapples sauce2tablespoonsfator salad oil ~cup mincedonionParsley ~teaspoonpepper Beateggs;addmilkandcrumbs;letstand10minutes.Addclaret, Worcestershiresauce,onionandpepper.Addhamandveal;mixwell. Packingreasedtubepan,10"indiameter.Bakeinmoderateoven3500 for2hours.Unmoldinshallowpan.Spreadtopandsideswithjelly. Bakeinmoderateoven3500 for30minutes.Cutapplesineighths;saute onboth sidesinfator saladoil.Serves8-10.Placemeatonplatter;garnish withapples,parsleyandBrownedButterHominy. MRS.R.LOUISMOSCHETTE BAKEDHAMANDCORNCASSEROLE 3tablespoonsbutter1No.2canwholecorn 3tablespoonsflouror 1Y2cupsmilk1packagefrozencorn Y2teaspoon dry mustard1smallonionchopped ~teaspoonWorcestershire~cup greenpepper,chopped sauce2cupscookedham,cubed ~teaspoon salt * cup grated cheese(or ~teaspoonpeppermore) BI'eadcrumbs Mikeawhitesauceofbutter,flour,andmilk.Addmustard,,.vOl" cestershiresauce,salt,andpepper.Addcorn,onion,greenpepper,aud ham.Pourina2-quartcasserole.Topwithbreadcrumbsandcheesbraisedsteaks)ribs)Chateaubriand-anymeatorgame. MRS.CHARLESDUCHEIN,JR. SEAFOOD SEAFOOD 98 SEAFOOD Seafoodsparexcellence-asuperabundanceisoursin"RiverRoad" country-theperf-ectionandvarietyofwhichisunsurpOJSsed!Fromthe watersofthe'GulfofMexicocomethefamoussalt-watervarieties-the redfishandredsnapper,theflounderandthepompano,thespeckled troutandtheSpanishmackerel.TheriversandbayousofLouisianaoffer freshwatervarietiessuchasthebassandthesac-a-lait.Toenhanceour culinaryadvantagefromaseafoodstandpointtherearesuchdelicacies asthelakeandrivershrimp,thehard-shellandthesOft-shellcrabs,the oysters,thecrayfishandthefamousgreenturtle.Thesecambehadfor thefishing! BOmLLABAISSE ALANOUVELLEORLEANS ("Bouillir"-to boil;"baisse"-stop) ThackerayoncesaidoftheCreoleBouillabaisse:"InNewOrleans youcaneataBouillabaisse,thelikesofwhichwasnevereateninMarseilleorParis."ThereasonforthisNewOrleanstriumphistwomatchlessfishfromthewatersoftheGulfofMexico-theredsnapperandthe redfish.Useequalpartsofeach. 4poundsfishfilets2onions,choppedfine Saltandpepper%cupsherrywine 3sprigsthyme,mincedvery2cupstomatopulp fine~lemon,cutinverythin 3sprigsparsley,mincedveryslices fine1pintfishstockorboiling 3bay leaves,minced very finewater 3clovesgarlic,mincedverySalt,pepperandcayenneto finetaste 6allspice,ground,veryfinePinchof saffron,choppedfine 2tablespoonsoliveoilorButteredtoastslicesorrice butter (Tomakethefishstock,boiltheheadoftheredsnapperandred fishinIt quartsofwatercontainingoneslicedlemonandaherbbouquet ofthyme,bayleafandparsley.Whenreducedtoonepint,removethefish headandherbbouquet;strainthestockandreserve.) Rubeachsliceofthefishwithsaltandpepperandthenwiththe mixtureofmincedherbs,garlic,andallspice.Thefishmustbepermeatedbytheherbs,garlic,andspicetoassurethesuccessofthisdish. Heatoilorbutterinaverylargepan-solargethatfishfiletswillnot overlap.Addoniontoheatedoil.Layfishslicebysliceintothepan; coverandlet,etouffee,orsmother,about10minutes,turningonce,so thateachsidemaybepartiallycooked.Removefishfilets.Addwineand stirwell.Addtomato,lemon,andfishstockorwater.Seasonwithsalt, pepperandcayenne.Letmixtureboiluntilitisreducedalmostone-half. Addfishfilets;cookabout5minuteslonger.Addalittlehotsauceto thepinchofsaffrontodissolveit.Spreadsaffronovertopoffish.Place fishontoastorrice;poursauceoverfishandserveimmediately. 99SEAFOOD COURTBOUILWN 5poundredsnapperSalt,blackpepperandred 1cupwaterpeppertotaste Saltandpepper* cupWorcestershiresauce 1cupbacondrippingsSmallbunchgreenonions, 1largeonion,choppedchopped1bellpepper,choppedSmallbunchparsley,chopped 6stalkscelery,chopped6bayleaves 1cantomatopasteGoodsizepinchsweetbasil 1canwater * teaspoonoregano 1cupeither redor whitedry wine Cutthethickfinemeatypart ofthered snapper into twoinch squares andsetaside.Cooktheremamderofthefish-thehead,bonesandsmall bitsofmeatthereon-inIcupofseasonedwatertomakefishstock. Removeheadandbones;reserveslockcontaining'smallbitsofmeat. GRAVY:In anironpot,sautetheonion,celeryandbellpepperinthe bacondrippingsvery,veryslowlyuntilvegetablesappearalmo5tcongealed,butnotbrowned.Addtomatopaste,canofwaterandthecooled fishstock,containingbitsoffish.Addthewineandremainderofseasonings.Addgarlicandherbs.Cooktwohoursatverylowtemperature. Thenaddthesquaresofredsnapperwhichformtheindividualservings. Cookonly20minutesafteraddingsquaresoffish.Serveoverhotrice. Serves6to8. ThisCourtbouillonmayalsobeusedasanhorsd'oeuvreandserved inachafingdish.Inthiscase,cutupthewholefishandaddtotheI cupofseasonedwatertomakestock.Thendebonefishandaddtogravy, asdirectedabove.Cooktoaconsistencyforspooningovercrackers. MRS.NAVENO.COUVILLON E'ISHCOtJRTBOUILLON 3poundscatfishsteaks1clovegarlic,minced ~cupsaladoil1cantomatosauce 2onions,mincedLemonslices Bringoiltomediumheat.Addalternatelayersoffish,sprinkledwith saltandblackpepper,onionsandgarlic,lemonslicesandtomatosauce. Addnowater.Cover.Simmerfor1hour.Asmallamountofwatermay beaddedtowardend of cookingtimeif necessaryformoregravy.Serves4. Serveonmoundsofrice,alongwithtossedgreensaladandFrenchbread. MRS.FREDERICKHOLLIER CRABS .ToBOILCRABS:Crabsareboiledinseasonedwater(asforshrimp) usingplentyofsalt>andenoughwatertocover.Theyshouldcookabout 20to25minutes.Adding2tablespoonsofvinegartothewatermakes crabseasiertopick. ToCLEANSOFTSHELLCRABS:Lift andbendbacktaperingpointson crab'sback.Removethespongysubstanceunderneath.Removeeyesand "sandbags"behindeyes.Removelongnarrow"apron"onfrontofcrab whichbeginsincenterofcrabandendsinapoint. 100SEAFOOD CIDNESECRABCASSEROLE 1can creamofmushroom1cupslicedcelery soupDashWorcestershiresauce %cupsherry,optional1small can sliced mushrooms 1poundfreshcrabmeat1No.303canChinese ~cupwalnuts,coarselynoodles chopped1cuppotatochips,bread,or 1smallcanwaterchestnutscrackercrumbs ~cup.finelychoppedonions Mixsoupandsherry.Combineotheringredients,exceptnoodles,and addtosoupmixture.Addnoodlesattheverylastintwoquartcasserole. Sprinklecrumbsontopjustbeforebakingin3500 ovenfor30minutes. Serves12. MRS.ROBERTDONALD ,CRABMEATCASSEROLE 5tablespoonsbutter1pimento,minced 3tablespoonsflour2tablespoonssherry 2cupsmilk1egg,beaten 2tablespoonsmincedonionDashofhotsauce , ~teaspooncelerysalt1teaspoonsalt 1tablespoongratedorangeDashofblackpepper rind,optional1poundfreshcrabmeat 1tablespoonmincedparsleyBreadcrumbs 1tablespoonmincedgreen1tablespoonbutter pepper Makewhitesauceofbutter,flourandmilk;thenaddnextsixingredients.Removefromheat.Addsherry.Addlittlehotsaucetoegg; thenaddeggtorestofsauce.Addhotsauce,salt,pepper ..andcrabmeat. PutinI! quartcasserole-sprinkletopwithbreadcrumbsmixedwith1 tablespoonmeltedbutter.Bakeina3500 oven15to20minutes.Serves 6to8. MRS.LENTONSARTAIN DEVILEDCRABS 12hardshelledcrabsor1teaspoonpreparedmustard 113-ouncecancrabmeat~teaspoonbottledhorse(2%cups)radish 4tablespoonsbutter1~teaspoonssalt 2tablespoonsflour1cupmilk 1tablespoonmincedparsley2hardcookedeggs,minced 2teaspoonslemonjuice, ~cupsoftbreadcrumbs 2tablespoonsmeltedbutter Flakethecrabmeat.Melt4tablespoonsbutterinadoubleboiler; stirinflour;addparsley,lemonjuice,mustard,horseradish,salt,pepper andmilk.Heat,stirringuntilthickened.Addcrabmeatandmincedeggs. Fillthecrabshellsor ramekinswiththismixture.Sprinklewiththebread crumbswhichhavebeencombinedwith2tablespoonsmeltedbutterand bakeinamoderatelyhotoven4000 for10minutes.Serves6. MRS.LAURANCEW.BROOKS SEAFOOD101 C ~ A B M E A TRAVIGOTE 1poundlumpcrabmeatHollandaiseSauce 1bunchchoppedgreenonions(usingonlygreenends) MakeHollandaiseSauceasfollows: ~cupbutter4eggyolks,slightlybeaten 2tablespoonsflour2tablespoonsvinegar 1cupmilk2tablespoonslemonjuice ~teaspoonsalt Makeawhitesauceintopofadoubleboilerbyblendingmelted butter,flourandmilk.Whenblendedpouroverbeatenegg'yolks.Put mixturebackindoubleboiler,stirringconstantlyuntilthick.Remove fromheatandaddvinegar,lemonjuice.saltandchoppedgreenonions. ThismakesamediumthickHollandaiseandmustbeservedimmediately. Putaservingofcrabmeatinindividualcasseroles,andpoursauceto coverontopofcrabmeat.Serves6to8. MRS.WILLIAMT.BAYNARD CRABMEATANDMUSHROOMSINWINESAUCE 1poundfreshcrabmeat2tablespoonsflour ~poundfreshmushrooms,~cupmilk sliced,or1largecanof~cupwhitewine mushrooms(stemsand~teaspoondrymustard pieces)~teaspoo.ndrytarragou 2tablespoonsbutter(toSalttotaste sautefreshmushrooms)Peppertotaste 2tablespoo.nsbutterHotsauceto.taste %,cupbreadcrumbs Pullcrabmeatapartandremovestiffmembranes.Sautemushrooms inbutter.(Ifmushroomsarenotfreshaddlater.)Makeacreamsauce blendingmeltedbutter,flourandmilk,wine,mustard,tarragon,salt, pepperandhotsauce.Cook2or3minutes.thenaddcrabmeatand mushrooms.Placeincasserole;sprinkletopwithbreadcrumbsanddot withbutter.Bakeat3500 for30minutesuncovered.Coverbeforeserving. Serves4.Thiscanbemadewithshrimp,orcrabmeatandshrimp. MRS.J.BURTONLEBLANC CRABMEATMORNAY 1stickbutter~poundgratedS\\18scheese 1smallbunchgreeno.nions,1tablespoonsherrywine chopped.Redpeppertotaste' lhClIpfinelychopped parsleySaltto.taste 2tablespoonsflo.ur1poundwhitecrabmeat 1pintbreakfastcream Melt butterinheavypotand sauteonionsandparsley.Blendinflour. cream,andcheese,untilcheeseismelted.Addotheringredientsand gentlyfoldin crab meat.Thismaybeservedinachafingdishwith1\Jelba toastorinpattyshells. MRS.CHARLESCAPLINGER 102SEAFOOD CRABANDARTICHOKECASSEROLE 3tablespoonsbutterDrymustardtotaste 3tablespoons110mHotsaucetotaste lY2cupsmilk4hard-cookedeggs,chopped 1teaspoonsalt1poundcanartichokehearts ;steaspoonpepper(bottoms)Y2teaspoonWorcestershire2cupscrabmeat ~cupormoreParmesan*sauce cupParmesancheesecheese Makewhitesaucebymeltingbutter,addingflour,andgraduallyaddingmilk,stirringconstantly.Seasonwithsalt,pepper,Worcestershire sauce,cheese,mustard;hotsauce.Addeggs,artichokehearts,andcrab meat.PourintoIt quartcasserole.Sprinkletopwithtcupormore Parmesancheese.Bakeat3500 for30minutes.Serves4to6-6for luncheon,4fordinner-menlikeit!If youusefrozenartichokehearts, useIpackageanddefrostbeforeusing.Apoundcanoffreshcrabmeat isenough.Thismaybecookedataslowerheatforalongerperiod,but itmustbewatchedoritwilldryout. MRS.JOHNGORDON MRS.LENTONSARTAIN CRABMEATTECHE 1largebellpepper,chopped1teaspoonsalt 2largewhiteonions,choppedY2teaspoonblackpepper, 6ribscelery,choppedfreshlygroundifpossible 1largecanmushroomsY2teaspooncelerysalt (stemsandpieces)1teaspoonoregano 3clovesgarlic(through(pounded) press)Dashhotsauce 4tablespoonsbacondrip- %cupchoppedparsley pings1poundcanwhitelumpcrab 6slicesdrytoastmeat* lY2-2canschickenbroth%cupcrackercrumbs 1tablespoonWorcestershire3tablespoonsbutter sauceDashofpaprika "EquivalentamQuntofcannedAlaskaKingcrabmeatmaybesubstituted. Sauteonions,bellpepper,celery,mushroomsand garlicin bacondrippingsuntiltender.Addcrumbledtoastwhichhasbeensoakedintof chickenbroth.Addseasoningandsimmerinskilletuntilwellblended. Addparsleyandsecondhalfofchickenbroth,tomoisten.Finally,add crabmeat,blendthoroughly,andturnintohutteredcasserole.Coverwith crackercrumbs,dotwithbutterandspri