Chicken Pot Pie
Ingredients & Directions 7 1/4 c WATER; WARM 1 1/2 qt WATER; BOILING 9 ga WATER 3 ga STOCK; TURKEY 45 lb TURKEY BNLS RAW FZ 2 lb BUTTER PRINT SURE 20 EGGS SHELL 1 1/3 c MILK; DRY NON-FAT L HEAT 4 lb CARROTS FRESH 5 lb PEAS FZ 1 lb CELERY FRESH 4 lb POTATOES FRENCH FZ 2 qt FLOUR GEN PURPOSE 10LB 2 1/8 lb FLOUR GEN PURPOSE 10LB 1 tb SUGAR; GRANULATED 10 LB 1 c SHORTENING; 3LB 14 ts BAKING POWDER 1 tb PEPPER BLACK 1 LB CN 9 BAY LEAVES 2 tb SALT TABLE 5LB 2 tb SALT TABLE 5LB 9 tb SALT TABLE 5LB PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVE 1. WASH TURKEY THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER. DRAIN WELL. REMOVE EXCESS FAT. 2. PLACE TURKEY IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT, AND BAY LEAVES. BRING TO A BOIL, REDUCE HEAT; SIMMER 3-4 HOURS OR UNTIL TENDER. 3. REMOVE TURKEY; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 7. 4. REMOVE TURKEY FROM BONES; CUT INTO 1 INCH PIESES. SET ASIDE FOR USE IN STEP 9. 5. COOK POTATOES, CELERY AND CARROTS IN BOILING, SALTED WATR UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 9. 6. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. 7. GRADUALLY ADD BUTTER OR MARGARINE AND FLOUR MIXTURE TO STOCK, STIRRING TO PREVENT STICKING. 8. ADD PEPPER; HEAT SLOWLY UNTIL SMOOTH AND THICKENED, STIRRING CONSTANTLY. 9. ADD COOKED POTATOES, CELERY, CARROTS, PEAS AND TURKEY TO SAUCE. 10. PLACE AN EQUAL QUANTITY OF MIXTURE IN EACH PAN. 11. RECONSTITUTE MILK; COMBINE WITH EGGS AND SUGAR. MIX THOROUGHLY. 12. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT; COMBINE WITH LIQUID MIXTURE. 13. ADD SHORTENING OR SALAD OIL; MIX WELL. 14. POUR AN EQUAL QUANTITY OF BATTER OVER TOP OF TURKEY MIXTURE IN EACH PAN. 15. BAKE 20 TO 30 MINUTES OR UNTIL CRUST IS GOLDEN BROWN. NOTE: 1. IN STEP 5, 4 LB 15 OZ FRESH WHITE POTATOES A.P. WILL YIELD 4 LB DICED POTATOES, 4 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 4 LB SLICED CARROTS AND 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY. 2. IN STEP 5, 4 LB 5 OZ (2/3-NO. 10 CN) CANNED SLICED CARROTS DRAINED OR 3 LB 5 OZ FROZEN CARROTS MAY BE USED. ADD CARROTS TO SAUCE IN STEP 9. 3. IN STEP 7, 12 OZ (1 3/4 CUPS) SOUP & GRAVY BASE, CHICKEN COMBINED WITH 3 GAL HOT WATER MAY BE USED. SEE RECIPE NO. A-12. IN STEP 1, OMIT SALT 4. IN STEP 9, 1 LB 3 OZ (1-NO. 2 1/2) CN PEAS, DEHYDRATED, COMPRESSED OR 4 LB 15 OZ (3/4-NO. 10 CN) CANNED PEAS, DRAINED MAY BE USED. 5. IN STEP 14, BATTER WILL BE VERY THIN. DO NOT ADD ADDITIONAL FLOUR 6. BAKING POWDER BISCUITS MAY BE USED FOR TOPPING. OMIT STEPS 11 THROUGH 15. PREPARE 1/2 RECIPE NO. D00100; PLACE BAKED BISCUITS OVER TOP BEFORE SERVING. EACH PORTION: 1 CUP AND 1 BISCUIT. 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. Recipe Number: L15000 SERVING SIZE: 1 CUP PLUS From the Army Yields 100 Servings
Ida Culver's Strawberry Shortcake
Ingredients & Directions SHORTCAKE 2 c Flour 2 ts Baking powder 1/4 c Butter 1/2 ts Salt 1 Egg Milk -FLUFF- 1 Egg white 1 c Sugar 1 c Berries, sliced Preheat oven to 350 degrees Shortcake: sift flour, sugar, baking powder, and salt. Cut in butter into small pieces. Put egg in a measuring cup and fill with milk to measure one cup. Beat egg and milk together and add to flour mixture. Bake in a greased round cake pan for 20 minutes. Slice fresh strawberry fluff. Fluff: Put all ingredients into a bowl Beat at high speed for about 15 minutes until topping is stiff and fluffy. Yields 4 Servings
Old Fashioned American Chicken Pot Pie
Ingredients & Directions Pastry for two crust pie 1/2 c Chopped onion 6 tb Butter 1 ts Salt 1/2 c All purpose flour 3 c Chicken broth 3 c Cubed cooked chicken 1/2 c Cooked peas 1/2 c Cooked carrots — (tiny Dice) 1/4 c Chopped pimientos Prepare pastry; rollout 1/4 inch thick. Cut to fit the tops of six individual casseroles. Bake on ungreased baking sheet at 450 degrees fro 10 to 12 minutes. Meanwhile, cook onion in butter until tender but not brown. Blend in flour and salt. Cook, stirring constantly until flour is cooked. Add broth all at one time. Cook and stir until thick and bubbly; add remaining ingredients. Heat till bubbling. Pour into 6 heated individual casseroles. Place pastry on hot filling just before serving. Serves 6. Note: If you want to be incredibly daring (for the 1950’s), add 1/2 cup chopped mushrooms and a tablespoon of sherry! Yields 1 Servings
Inn At Cedar Crossing Pumpkin Cream Cheese Pie
Ingredients & Directions 1 1/2 c Flour 2 tb Plus 1 cup granulated sugar; -(divided) 3/4 ts Plus 1/2 teaspoon salt; -(divided) 6 tb (3/4 stick) plus 1/2 cup (1 -stick) unsalted butter -(divided) 6 tb Solid vegetable shortening 1/4 c Cold water 2 pk (8 ounces each) cream cheese 2/3 c Powdered sugar 1 ts Vanilla extract 2 c Canned pumpkin; (1 pound) 3 Eggs 1 1/2 ts Ground cinnamon 3/4 ts Ground nutmeg 1/2 ts Ground cloves 2 c Whipping cream; (divided) Notes: Inn at Cedar Crossing at 366 Louisiana St., Sturgeon Bay, WI. Milwaukee Journal Sentinel. To make crust: In small bowl, combine flour, 2 tablespoons sugar and 3/4 teaspoon salt. Cut in the 6 tablespoons butter and the shortening until mixture resembles coarse crumbs. Stir in cold water, mixing only until combined. Roll out on floured board to fit 10-by-2-inch deep fluted French tin with removable bottom. Crust should extend about 3/4 inch over top. Fold dough back down inside pan, fluting edges. Set aside. To make cream cheese layer: Soften cream cheese and remaining 1/2 cup butter in microwave oven. Put in mixing bowl with powdered sugar and vanilla. Beat until smooth with electric mixer. Spread cheese mixture into bottom of unbaked crust. Set aside while making pumpkin filling. To make pumpkin filling: Combine pumpkin, eggs, remaining 1 cup sugar, remaining 1/2 teaspoon salt, cinnamon, nutmeg, cloves and the 1 cup cream. Beat with electric mixer until smooth. Pour over cheese mixture in unbaked pie shell. Bake at 350 degrees 1 hour and 15 to 20 minutes or until knife inserted into center comes out clean. Cool completely, then refrigerate. When ready to serve, whip remaining 1 cup cream and spread over cooled pie. Makes 8 servings. Note: To make regular pumpkin pie, omit cream cheese layer. Use a regular 9-inch pie tin with fluted edges. Pour in pumpkin filling and bake as above. Jeanne Demers, pastry chef, sent the recipe. Yields 1 Servings
Crunchy Cinnamon Coffeecake
Ingredients & Directions 3 c Flour 2 pk Instant dry yeast, (4 1/2 -tsp) 1/3 c Sugar 1/2 ts Salt 1/2 c Milk 1/2 c Water 1/4 c Butter or margarine 1 Egg TOPPING 1/2 c Sugar 1/2 c Flour 1/2 c Nuts 2 ts Cinnamon 1/2 c Butter, firm This is also easily prepared in a food processor. In large mixer bowl, combine 1 1/2 cups flour, yeast, 1/3 cup sugar, and salt; mix well. Heat milk, water, and butter (or margarine) until warm (120 ~ 130 degrees; butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining 1 1/2 cups flour to make a stiff batter. Spread in well greased 13×9 inch cake pan. Cover; let rise in warm oven (Turn oven to lowest setting for 1 minute, turn off.) for 25 minutes. Prepare topping: Combine 1/2 cup sugar, 1/2 cup flour, nuts, and cinnamon. Cut in butter with pastry blender until particles are the size of small peas. Sprinkle topping over batter. With back of spoon, make random indentations in batter. Bake at 375 degrees for 20 – 25 minutes. Serve warm or cold. NOTES : The original recipe called for only 1 tsp cinnamon. Yields 1 Servings
Buttermilk Pound Cake
Ingredients & Directions 1 1/2 c Sifted flour 1/4 ts Baking powder 1/4 ts Baking soda 3/8 ts Salt 1 Egg 2 Egg whites 1/2 c Low-fat buttermilk 1 1/4 ts Vanilla 1/4 c Stick margarine 1 tb Unsalted butter 1 c Sugar 1. Have all ingredients at room temperature (70F). Adjust oven racks to divide oven in thirds; preheat oven to 325F. Spray 5 cup loaf pan, bundt pan or tube pan with nonstick cooking spray. 2. In small bowl, whisk together flour, baking powder, baking soda, and salt; sift together and set aside. 3. In small bowl, whisk together egg and egg whites; set aside. 4. In small bowl, combine buttermilk and vanilla; set aside. 5. Cut margarine and butter into 1/4″ chunks and place in large bowl of electric mixer; beat at medium speed until softened, about 1 minute. Add sugar gradually, beating constantly, until smooth, about 3 minutes. Gradually dribble in beaten eggs, beating at medium-high speed for 2-3 minutes. On low speed, beat in 1/3 of the reserved flour mixture, scraping sides of bowl. On medium-high speed, gradually dribble in 1/2 of the buttermilk mixture, scraping sides of bowl. On low speed, beat in half of the remaining flour mixture. On medium-high speed, beat in the rest of the buttermilk mixture, scarping sides of bowl. On low speed, beat in the remaining flour mixture until well combined (batter may look curdled). Pour into prepared pan and bake until cake starts to pull away from the sides of the pan, the top is golden brown and a toothpick inserted in the center of the cake comes out clean, 35-40 minutes for bundt or tube pan, or 65-70 minutes for loaf pan. 6. Cool on rack 10-15 minutes; invert pan and unmold onto rack to cool completely. Cut into 12 slices. Serving (1/12 of cake) provides: 1 fat, 1/2 bread, 95 calories. Per serving 174 calories, 3 gm protein, 28 gm carbo, 5 gm fat (1 gm sat), 175 mg sodium, 21 mg chol, 0 gm fiber. Yields 1 cake
Zucchini Pancakes With Golden Tomato Concasse
Ingredients & Directions GOLDEN TOMATO CONCASSE 1 lb Golden Tomatoes, cored, Peeled, seeded and chopped Salt and Pepper ZUCCHINI PANCAKES 1 1/2 lb Zucchini or other Squash 7 oz Red Onion 1 1/2 ts Salt 2 Cloves Garlic, crushed 3 tb Unbleached All-Purpose Flour 2 tb Parmesean Cheese, grated 2 tb Fresh Mint or Basil, or 1 1/2 ts Dried Herbs 1/8 ts Ground Nutmeg 1 pn Freshly Ground Pepper 2 Eggs, beaten Olive or Canola oil Tomato Concasse: Drain chopped tomatoes in a colander, stirring occasionally, for 30 minutes. Season with salt and pepper. Zucchini Pancakes: While tomatoes are draining, grate zucchini and onion into a large bowl. Sprinkle with salt. Toss to mix well. Let stand 10 minutes. Squeeze excess water from grated vegetables. In same bowl combine zucchini, onion, and garlic. In small bowl combine flour, Parmesean cheese, mint, nutmeg, and pepper. Mix well. Toss with zucchini. Add eggs and mix well. In a heavy large skillet, heat 1/4″ oil over medium-high heat until very hot. Form pancakes by pouring 1/4 cup of batter into skillet for each pancake, spreading with back of spoon to make 3: circles. Cook until brown on both sides, turning once. Drain on paper towels. Repeat with remaining batter. Spoon tomato concasse over pancakes. Yields 10 Pancakes
