Chicken Spoon Bread

Typed recipe for Chicken Spoon Bread:

2 C. finely chopped cooked chicken
1 C. milk
1 C. chicken stock
1/2 C. white cornmeal
1/2 T. baking powder
1 T. salt
2 T. melted butter
3 eggs, beaten separately
1 C. cheese

Scald milk in double boiler. Add stock and cornmeal and cook to a mush thickness. Remove from fire. Add baking powder, salt, beaten egg yolks, butter, and chicken.

Beat together till smooth, fold in egg whites, stiffly beaten, to mixture. Top with grated cheese. Bake in moderate oven till firm and brown. Serve hot with butter.

Mrs. W.W. Fraser
Mrs. J.C. Thomas

Found in a very worn copy of "The Modern Priscilla Cook Book" date and publisher unknown, title page missing.

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Cooking Pheasant

Typed page with instructions on the proper way to prepare pheasant:

COOKING PHEASANT

There are two general preferred methods of preparing pheasant. One being to bake the game in the cream; the other being to pan broil the flesh after it has been parboiled.

According to some general instructions which Mrs. Holden sent to me last year, the baking method is outlined below in accordance with her instructions:

Cut pheasant into serving pieces - then soak over night in cold salted water. Dry each piece and dip in flour, season with salt and pepper and then brown in hot grease in in heavy frying pan (butter or whatever you wish). Place browned pieces of pheasant in roasting pan and add cream (or milk and cream). Almost cover pieces. Then cover roaster and out in oven - heated to almost 300 degrees or a little less and cook for about an hour. Turn pieces so they won't stick to bottom of roaster and add more cream from time to time as necessary - care add 1/4 cup of sherry to cream if so desire.

The other method is to parboil the meat same length of time as would be the case of chicken and then pan boil it. The meat should be placed in a minimum amount of butter in the pan and should not be cooked too quickly as fast cooking tends to making the outer surface of the meat hard and dry.

In either event, the meat should be soaked in unsalted room temperature water for about two hours before cooking. This soaking tends to dissolve all blood clots in the meat and removes blood remaining in the flesh.

Of course, pheasant many be prepared in any manner similar to chicken such as fricassee, etc. But the above two methods seem to be preferred by those are concerned authorities in preparation of game.

(written)

Arcade Market
14th and Park Rd.
E.T. Goodman (stand)
see Karl Goodman

Found in "How To Be a Successful Hostess" by Charlotte and Thelma Clarke. Published by Kenmor Company, 1930.

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Baby Back Ribs

Recipe for baby back ribs (I love how it's written on notepad paper advertising hypertension medicine):

Baby Back Ribs

Bring to boil and simmer 2 hours

Make mixture:

• 1 part raspberry sauce
• 3 parts barbecue sauce - smoke house (hour?)

When ribs are done from simmer BASTE with this mixture and BARBECUE or broil over an open flame for 2 minutes only

Found in "366 Low-Fat Brand-Name Recipes in Minutes!" by M.J. Smith. Published by Chronimed Publishing, 1994.

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Jambalaya

Clipped recipe for jambalaya:

1 cup ham cut in strips
1 cup chopped onion
1/2 cup green pepper cut in squares
1 medium clove garlic, minced
2 tablespoons salad oil
1 can (10 3/4 ounces) condensed tomato soup
2 cups water
2/3 cup raw rice
1 medium bay leaf
Dash Tabasco sauce
1 cup cooked shrimp
Chopped parsley

In a large skillet, brown ham and cook onion, green pepper, and garlic in oil until vegetables are tender. Add remaining ingredients except shrimp and parsley. Bring to a boil. Cover; cool over low heat 20 minutes. Stir now and then. Stir in the shrimp; cook 5 minutes more or until rice is tender. Garnish with parsley. 4 servings.

Found in "How To Show Your Own Dog" by Virginia Tuck Nichols. Published by TFH, 1976.

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Pasta with Artichokes: A Tale of 2 Kitchens Edition

In the last few weeks, Handwritten Recipes has gotten some good press and great traffic, and I've been lucky enough to meet a bunch of adventurous cooks willing to give some of those recipes a go.

Today's recipe tryout comes courtesy of  Hillary and Amy of A Tale of 2 Kitchens. They selected a recipe I posted a while back for pasta with artichokes, found in a copy of "Dune: Messiah." Here's what they came up with:

The recipe came out quite well!  The capers add a salty kick while the sour cream and half and half really round out the sauce - giving it a silky texture.  We used fresh herbs (basil, oregano, and Italian flat leaf parsley) because it's summer and they're abundant!  They also give great, fresh flavor.  I would definately make this recipe again, who doesn't love a good, simple pasta recipe?  I'd probably add even more artichokes then it calls for the second time around... and cheese!

Great, now I'm starving.

Thanks again to Hillary and Amy of A Tale of 2 Kitchens.

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Pasta with Artichokes

Recipe for pasta with artichokes, capers and tomatoes.

2 T. onions chopped
2 T. minced garlic
2 T. olive oil
28 oz. can plain tomatoes
6 oz. chopped marinated artichoke hearts
3 T. capers drained
3 T. fresh parsley minced
3/4 C. chicken broth
1/3 C. sour cream
1 C. half and half
1 t. each basil and oregano
1/2 t. ground coriander
Cook onion and garlic in olive oil til softened.
Add tomatoes and juice, simmer 5 mins.
Add artichokes and capers, simmer 5 mins.
Add herbs and broth, bring to boil. Boil 5 mins.
Add sour cream and half and half, simmer 10-15 mins until slightly thickened.
Serve over capellini (very thin spaghetti) or other pasta. Parmesan to taste.

Found in "Dune Messiah" by Frank Herbert. Published by G.P. Putnam, 1969.

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This And That

Recipe for... food.

Chocolate Mouse

8 oz bitter sweet ch
egg whites
whip cream

Cook small onions w/ dash of sugar
olive oil, ground pepper add 1/2 butter
add tiny peas (fresh only) canned
slice carrots very thin. cook 1 c (water)
dash salt / sugar
shell steak / roast no fat dab of butter
oregano rosemary thyme
cayenne black pepper dash salt
roll roast in it
brown in olive oil 4 min ea side
asparagus cut on bias in pieces

sauce
hot mustard
dash salt
cracked pepper
canola oil

> mix put asparagus in sauce marinate

Make of this what you will.

Found in "The Low Calorie French Cookbook" by Béhotéguy de Téramond. Published by Grossett and Dunlap, 1964.

Many thanks to Sara for deciphering this recipe.


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Impossible Pie

Impossible as in impossible to read. I'll do my best:

Bake 350 - 45 min

Impossible Pie

4 eggs
1/2 stick of Oleo
2 C milk
1 T vanilla
1 cup sugar
1/2 C biscuik (bisquick)

beat 3-5 min
add 1 cup coconut

nine inch greased pan

Found in "The Household Searchlight Recipe Book: Revised Edition." Published by The Household Magazine, 1937.

Mildred's Meat Ball Mexicana

MEAT BALL MEXICANA

1 pound ground beef
4 tablespoons shorting
1/2 cup No. 2 can tomatoes
1/2 cup No. 2 can tomato juice
1 bay leaf
3/4 cup chopped onions
1 teaspoon chilli powder
2 1/2 teaspoon salt
1 package frozen mixed vegetables
1 teaspoon Worcester sauce
1/2 cup washed macaroni

--Mildred

Found in a beat-up scrapbook of recipes.

There are no preparation instructions, so you'll have to make your best guess.
I plan to scoop the mixture into ice trays, freeze overnight, add tequila, and serve.