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fAom_ Your Neighbor's· Kitchen As Published · In The I 5TH EDITION - 1964 I ~arirqrntrr 1£uruiug i!f rralh " MANCHESTER, CONNECTICUT IONA Dlenders H a ir D ryer s Drink Mixers Electric Porta ble Porta ble Can Opener s Electric Mixer s a nd Sta tionary Bowl Mixer s AT LEADING STORES SELLING ' ELECTRIC APPLIANCES ' THm IONA MANUFACTURING COMPANY• , INC . MANCHESTER, CONN. From Your Neighbor's l(itchen by Doris Belding PHOTOGRAPHS BY SYLVIAN OFIARA, JOSEPH SATERNIS AND REGINALD PINTO OF THE HERALD as published in the i11lanrqrstrr turning i!;rralh APPLE PANCAKE ........... .. ..... .. .. ............. ........ 22 APRICOT BARS . • . .. • . 12 BAGNET . .........• .. ..•.. • .... ..•..... • . .. .. .. •.... 64 BATH BUNS ...... .......... .. •. .. ...•. .......... 4 BAKED BROOCOLI . .. .. .. .. .. .. .. 62 BEAN SALAD ..... .. ....... ... • ................ .... .... 52 BEET WINE ............. ..... ...... .. .. .................. 70 BOUILLON .. .. .. .. .. .. .. .. .. 42 BUTTER SAUCE FOR FISH . .. .. .. .. .. .. 64 BUTTERSCOTCH-DATE CREAM PIE .. .... ... ........ 28 CACCIATORI CASSEROLE ... .. ....... .. .. .. ........ 49 CALIFORNIA CHICKEN CASSEROLE ... ..... .. ..... 49 CAPRILANDS GREEN SALAD . ........ .... .. .... ........ 55 CAPRILANDS HERB DRESSING . 56 CHEESE BALLS . .. .. .. .. .. .. .. .. .. .. 69 CHEESE IN BREAD BOWL . .. .. 65 CHERRY CHEESE CAKE . 7 CHERUBS . ... ... .....•.. .... .... 9 CHICKEN SALAD . .. .. .. .. 69 CHICKEN WITH ORANGE GLAZE .............. ............ 38 CHICKEN WITH SOUR CREAM . .. .. .. 35 CHOCOLATE MORSE L DATE CAKE . .. .. • . .. 20 CHRISTMAS FRUIT LOAF CAKE . • . 16 COOKIE CAKE, ROSE'S BASIC RECIPE ... • . ... • . ... .. • .... 14 CORNED BEEF CASSEROLE . .... ................ .. 39 CRAB MEAT SALAD ....................... .... ......... 69 CRANBERRY-PINEAPPLE JELLIED SALAD . • . 51 CREAM WAFERS . .. .. .. .. 18 CUSTARD RIOE PUDDING . ..... ... ............ ..... '1:7 DATE AND NUT BREAD . • . .. 67 DATE CAKE .... ...... ... ........ ...... ..... ... .. .. 14 EASTER STOLLEN . .. .. .. .. .. .. .. .. 5 EGG AND STRING BEAN CASSEROLE . • . 45 EGGPLANT AND TOMATO CASSEROLE . • . 46 FINGER ROLLS ..... .......... ............ ..... 70 FRENCH DRESSING . • . .. .. .. .. .. .. • .. 54 FROSTY LIME PIE . .. .. .. .. .. .. .. .. .. .. 34 FRUITED GELATIN SALAD ... .. ....... .. ............ 50 FRUIT SQUARES . .. .. .. .. .. .. .. .. 26 GERMAN CHRISTMAS STOLLEN . ... ........... ....... .. .... 3 GERMAN !MEAT BALLS IN CAPER SAUCE •.. ............. 48 December 1964 PREFACE Dear Readers: This iB the fifth anniversary edition of The Herald cookbook and, if the number of good cooks in this area keep increasing, it seems that we will continue our efforts indefinitely. An avid reader of "From Your Neighbor's Kitchen," the food column pub­ lished each Thursday, suggested that the town motto be changed from "The City of Village Charm," to "The City of Charming Cooks," and I agree. The cover and chapter heads in the cookbook have been given a "new look" this year. Delightful photographic illustrations by Sylvian Ofiara, chief photographer of The Herald, have replaced the cartoons used in the past. It has been customary for the writer to include a few recipes in each cookbook. My contributions this year are for Roquefort Quiche, a recipe given to me by a friend, Mrs. Albert Thiele of Scarsdale, N.Y., and Beet Wine, a family recipe from Mrs. Sybil Leek of Concord, Mass., formerly of England, where she was known as "Top witch of the world." Best wishes for a holiday season of good feasting and a New Year of good health. Doris Belding GOOD DINNER COMPANIONS Our H a rmonizing CHINA, SILVER and CRYSTAL Make Michaels your headquarters for tableware. You will find a complete selection from the pat­ terns of the world's most re­ nowned manufacturers ... and you may enjoy them NOW- on Mich­ JEWELERS- SILVERSMITHS aels Club Plan. 958 MAIN STREET - 643-2741 IN'DEX (continued) GERMAN WEDDING RING CAKE ............................ 17 GET-ACQUAINTED PUNCH ... .... ... ................. ... .. 68 GRAPEFRUIT PIE . 30 GREEN RICE CASSEROLE . • . 37 HAWAIIAN FRUIT SALAD .., ................................. 69 HEAVENLY PINEAPPLE MOLD . .. .... ... • . .. .. ... .. 53 HERB AND HONEY SALAD DRESSING ...................... 56 HERB MAYONNAISE . ..... ............. .. .... .............. 57 HUNGARIAN PORK CHOPS ... .......... ........... ........ 41 ICE CREAM . ...... ... ........ .. ... ......... .. .. 23 INSTANT PIE CRUST MIX ............ ............. .. .... 30 ITALIAN STYLE BAKED BEANS ......... .. .. ............... 62 JAPANESE TERIYAKI STEA¥.: .. ... ...... ... .. ....... .. 35 JELLIED SALAD .. .. ............ .. .......................... 54 JIFFY APPLE CAKE .............. .......................... 19 KAFFEE KUCHE . • . 2 LEMON DELIGHT .......... .. .. .. ............... ........... 27 LINZER COOKIES .. ..... ... ...... ..... ....... .... ......... 12 LONG ISLAND CLAM CHOWDER ... .. .................... 59 MAYONNAISE . .. ......... .. .... .. ........... ......... 50 MEAT LOAF AND VEGETABLES ..... .. ..... ....... .. 39 MIHSHEE KOOSA . .. .. .. .. .. .. .. .. .. .. .. .. 61 aMlLETTE NORMANDE . • . • . 37 PEAR SALAD .............. .. .. ... ........... .. ..... .. ..... &1 PECAN-APPLE PIE . 33 PINEAPPLE ANGEL CAKE DESSERT .................... .. 24 PINEAPPLE COCONUT COOKIES . .. .. .. .. .. .. .. .. .. .. 19 PLANTATION CASSEROLE . .. ................. ........... 36 POT DE CREME CHOCOLAT .... .. ... .. .. .... .. ...... .. 22 PUMPKIN COOKIES . 10 RAISIN FILLED COOKIES .. .. .. .. .. .. .. .. .. .. • .. .. 8 RAVIOLI . .. .. .. .... ... ................ .. ...... 44 ROAST CHICKEN WITH SHERRY . .........•.... ... 46 ROQUEFORT QUICHE ........ ... ........................... 41 ROSETTES . 10 SALMON MOUSSE .. .... .. .................... .. 40 SAND TARTS . 6 SCHNITZEL A LA LUCHOW .................................. 43 SEAFOOD CASSEROLE . .... ...... ...... .... 47 SHRIMP SUPPER MOLD .... .. ........ ..................... 45 SOFT SUGAR COOKIES ............................. .. ...... 18 SOUR CREAM APPLE PIE .. ... .. ...... ...... .... .... 30 SOUR LEMON PIE .. ....... .. ..... ...................... 29 SPIRITED POUND CAKE ................................ .... 21 STRAWBERRY FOOL CAKE .. .. ......... ... .............. 13 STUFFED ARTICHOKES . .. ...... .. ......... .. .......... .. 63 SUMMER SQUASH SOUP . .. .... .. .. .................. ...... 58 SWEET ADELINE DELIGHT ..... ............................ 24 TABOULI ............ ...... .. .. ... ...... .. .......... 57 TEATIME TASSIES ..... .............................. ....... 32 VEAL CROQUETTES, DUTCH STYLE .. ...... , •............. 42 YORKSHIRE PUDDING ....... ... ..... , . ..... ......... 66 73 YEAR OLD RECIPE For Financial Security SAVE REGULARLY at , Manchester's oldest financial CURRENT institution ANNUAL DIVIDEND OPEN till 5 P.M. MONDAY - TUESDAY - FRIDAY Thursdays from 9 A.M. straight through without interruption until 8 P.M. Wednesdays until Noon • INSURED SAVINGS • SAVE-BY-MAIL • CHRISTMA CLUBS • ALL-PURPOSE SAVINGS CLUBS • SAVINGS B01'TJ)S • HOME LOANS • HOJ\'IE IMPROVEJ\'IENT LOANS o PASSBOOK LOANS • MONEY ORDERS • TRAVELERS CHEQUES l'l'J07uffain J~,~~~ BRANCH OFFICE, ROUTE 31, COVENTRY 1 Bread and Rolls Kaffee Kuchen is a German coffee roll with a cake-like texture. Mrs. Raymond Brown, 76 Agnes Dr., makes it as a special treat for breakfast, or for morning coffee when neighbors drop in. * Kaf fee Kuchen 11/2 packages or cakes of % cup milk, scalded yeast 5 cups sifted flour 1 teaspoon sugar 3 eggs, beaten 1.4 cup warm water 1 cup butter, melted Y2 cup butter 2 cup13 sugar 112 cup sugar 1 Y2 cups walnuts, finely 1 teaspoon salt chopped Dissolve yeast and one teaspoon of sugar in warm water. Com­ bine butter and one-half cup sugar and salt ; add scalded milk and stir until butter melts. Cool until lukewarm, add yeast mixture and mix well. Add two cups flour 11nd beat until smooth and beat in eggs. Add remaining flour gradually, beating after each addi­ tion and make soft dough. Knead on lightly floured surface until smooth about 10 minutes. Place in greased bowl, cover and let rise in warm place until dough doubles in bulk, about one hour. Divide dough into fourths and shape each fourth on lightly floured surface into 12-inch roll. Divide each roll into 12 pieces. Shape each piece into a 7-inch rope. Dip each piece into melted butter, then into sugar and back into the butter and finally in chopped nuts. Fold each rope in half and twist to make a braid. Place on greased baking sheet. Cover and let riBe in warm place until dou­ ble in bulk, about 30 minutes. Bake in 350-degree oven for 15 to 20 minutes, or until brown. This recipe makes four dozen Kaffee Kuchen. The rolls may be refrigerated overnight and warmed before serving. 2 E ach Christmas Mrs. Edwin Naschk e of 23 Nye St. mak es 30 to 40 Christmas Stollens as gifts for friends. She is a member of Emanuel Lutheran Church and active in its organiza tions. She is also a member of the Manchester YWCA. * German Christmas Stollen Combine : When milk mixture has 1 Y2 cups scalded milk cooled add : %, cup sugar 3 cups flour, sifted, (mix 2 teaspoons salt well) l/2 cup shortening l Y2 teaspoons lemon rind Let cool. l.4, teaspoon ground Soften : cardamon 2 yeast calms in J/2 teaspoon mace 112 cup warm water 2 eggs, unbeaten and yea t Let stand. mixture and mix well Add 3 to 3% cupfuls more of sifted flour, enough to make dough easy to handle. Remove dough from bowl and let rest for 10 minutes on floured board. Knead until smooth. Place
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    University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2014 RHEOLOGICAL, FOAM, AND PHYSICAL PROPERTIES OF LOW SUCROSE MERINGUE AND ANGEL FOOD CAKE FORMULATED WITH NON-NUTRITIVE SWEETENERS AND POLYDEXTROSE Kevin J. O'Niones University of Kentucky, [email protected] Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation O'Niones, Kevin J., "RHEOLOGICAL, FOAM, AND PHYSICAL PROPERTIES OF LOW SUCROSE MERINGUE AND ANGEL FOOD CAKE FORMULATED WITH NON-NUTRITIVE SWEETENERS AND POLYDEXTROSE" (2014). Theses and Dissertations--Animal and Food Sciences. 35. https://uknowledge.uky.edu/animalsci_etds/35 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known.