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jJloRL Your Neighbor's Kitchen As Published In The .1 8TH EDJI'ION - 1967 , - · aurfyr.atrr furuiuy il;rralh MANCHESTER, CONNECTICUT PREFACE Dear Readers: The annual Herald Cookbook, according to many of our sub­ scribers, is becoming as much a part of the traditional ChriBtmas season as mistletoe, holly, carol sings and fruitcake. Without our gracious contributors to Neighbor's Kitchen our "traditional" Thank You gift to our subGcribers would not be possible and once again, we thank you all. May the aromas emanating from your kitchen during the holi­ day season fil1 your home with fragranoe. Yours for a Christmas filled with joy and a New Year abound­ ing with plenty. Doris Belding From Your Neighbor's Kitchen by Doris Belding COOK BOOK ILLUSTRATIONS BY JOHN LACY PHOTOGRAPHS BY SYLVIAN OFIARA, JOSEPH SATERNIS AND REGINALD PINTO OF THE HERALD as published in the flanrqrstrr 1-Eurntng f!1rralh IND'EX ANADAMA BREAD .. ... ..... .... .. .. ... .. .. 8 APPLE CAKE . ...... .. ..... .... .. .. ... lG APPLE-CINNAMON MUFFINS .. ..... .... .. .. 9 APPLE SLICES . .. .......... ....... ... 28 ASPARAGUS WITH MUSHROOM-CHEESE SAUCE .. 69 BANANA RIPPLE CAKE ............. .. .. .. ... 18 BE ATEN BISCUITS ............. .... ..... 9 BEEF DISH, EASY ............... .... .. 49 BEEF AND RICE ORIENTAL .... .. .... ......... 47 BEEF STROGANOFF, JIFFY ....... .. ... .. 49 BEEF STEW, OVEN ... ... .. .. .. ........ ... 63 BEEF AND CABBAGE SALAD, 1-'1:0LDED .. ...... 60 BEETS, HOLLYWOOD . .. .. ........ .. ... 70 BEET SALAD ..... ....... .. .... .. ..... .... 62 BIRD'S NEST COOKIES . ... .. ... .. .. ..... 25 BOILE:U DRESS1NG ............ .. ... .... .... 62 BOILED TOPPING ... ..... ............... ..... 23 BREAD PUDDING EXTRAORDINAIRE . ....... 33 BUTTER GLAZE . .. ............... .. .. .... 18 CARAMEL CHOCOLATE LOAF . .. ....... .. .. 12 CARNIVAL DESSERT ......... .. ..... .... 31 CHEESECAKE ...... .. .. .. .. ...... .... 16 CHERRY SAUCE . ........ .. .... .... ... 32 CHICKEN, BARBECUED . .. .. .. ...... .. 50 CHICKEN BREASTS IN WINE SAUCE .. ..... ... 57 CHICKEN BREASTS AND HAM IN WINE .. .. ... 44 CHICKEN-BROCCOLI CASSEROLE ..... .......... 53 CHICKEN CASSEROLE, FOUR STEP . ... ...... 45 CHICKEN, CITY . .. .. ... .. .......... .......... 59 CHICKEN DISH, EASY . .. ...... ...... .... .. 42 CHICKEN SALAD DELUXE ........ ..... .... .. 60 CHOCOLATE FRENCH FRIES, (LIVER STICKS) . .. 53 CHOCOLATE MOUSSE PIE . ... ... .. .. ... 39 CHOW MEIN CASSEROLE . .. ... .... ... .. 48 CHOW MEIN, MOCK .. .. ....... .. ....... .. 45 CHRISTMAS CANDY . .. ... ..... .. .. .. .... 73 CHRISTMAS POUND CAKE ............ .. ..... 10 CIDER, HOT SPICED .................. ...... 35 CLAM BAKE, PORTUGESE . ..... ... .. ........ 74 COCKTAIL CHEESE ROLL . ... .......... .. 72 COCONUT SQUARES ....... ... .. ... ...... 25 COFFEE BARS . .... .. .. .. .. ... ~6 CRABMEAT CANAPES, HOT . ....... ...... .. 55 CRABMEAT CASSEROLE . ....... .. .. .. .. 51 CRABMEAT SOUFFLE CASSEROLE . .. .......... 51 CRABMEAT SPREAD . ...... .. ..... ... .... 71 CUCUMBERS IN SOUR CREAM ........ .. ........ 67 DANISH PUFF . ... ....... .. .. .. .. ..... .. 40 DEVONSHIRE CHICKEN CASSEROLE . .. .. ... 55 DREAM PIE . .. ... .. .. ... .. .. .. 34 EGGPLANT, SCALLOPED . .... ...... ..... ... 66 r FLANK STEAK ROLLS, STUFFED .. ... .. 56 FRENCH COD'FEE CAKE .. .. .. ... .. ... ... 24 J 4 l IND'EX FRUIT CAKE , WHITE .. ... ........... ... .. 14 FRUIT SOUP (COLD) KALTE SCHALE ........... 65 GRAPENUT-R AISIN-LEMON GELATIN . .. ......... 31 HAMBURGER CURRY . 19 ICE CREAM W ./\.F ERS ....... .. _ . 16 ICICLE GLAZE . ............ .. .... ...... .. 10 INDIAN CHICKEN CURRY ....... ....... ... ... 43 INSTANT ICING ............ ... ................... 14 JELLY BALLS . 26 KARTOFELL KLOESSE (POTATO DUMPLINGS) .... 68 KEY LIME PIE . 38 KING GUSTAVE GINGER COOKIES .. .. ...... ... 25 LE FSA ........ ......... .. .. ............ 74 LEMON CHIFFON PIE ... .. .. .. ............... 35 LOBSTER PICK AND DIP . 71 MAINE CHICKEN PIE . 52 !.,fANDARIN DESSERT, FROSTY . ..... ..... .. .. 32 MEAL-IN-A-SALAD .. ..... ...... .. ... ....... 61 MEAT LOAF, DIETER'S ... ............ ....... 46 MINT-AP PLE FROSTY . 30 MOCK BROWNIE BARS . 12 M USHROOM VICHYSOISSE . 63 OATMEAL CAKE ........... ..... ......... 13 ONE CUP SALAD . 62 PEACH CAKE . 16 PIROGI, LAZY MAN'S ... ................... .... 42 PORK ORIENTALE . ... ....... .. ... .. ..... 46 PORK ROAST, STUFFED . ... .. .............. 48 P UMPKIN BREAD . 8 QUEEN ELIZABETH II CAKE . 23 RASPBERRY-ANGEL PIE . 36 RED CABBAGE (ROTKOHL ) . 70 SAUCE P AN BROWNIES . ..... ... .. .. .. 22 SA U ERBRATEN . 54 SHISH KABOB A LA R UZ . .. .. ....... .... .. .. 41 SHRIMP BALLS . 72 SOUR CREAM RAISIN Pm . ..... .. .. ... .. 35 SPINACH CASSEROLE . ....... .. ..... ....... 66 SPONGE CAKE, LATT./\.S . ... ......... .... ... 28 STRAWBERRY CAKE ROLL . 27 STRAWBERRY ICE CREAM: PIE . 37 STRING BEAN CASSEROLE . 67 SWISS CHICKEN . 44 SWEDISH RYE BR EAD . 6 TOMA TO ASPIC, JIFFY . 61 TRICK OR TREAT COOKIES . 29 TUNA SOUFFLE . .. ... ....... .. ............... 58 VEGETABLE SALAD, MIX ED .. ... ... .. ... 62 VEGETABLE SOUP .. .. ................. .. ... 64 WEDDING CAKE . 20 ZUCCHINI SQUASH . 69 ZUCCHINI SQUASH BAKED WITH CHEESE .. : . 68 5 Breads and Rolls ,-- . I \ 6)) Mrs. Joseph (Edith) Reynolds of 6 Niles Dr., has revived the a rt of bread m aking in her home and makes Swedish Rye Bread from an old family recipe. A native of Washington, D. C., she has lived in Manchester more than 21 years. She is a past president of Manchester Emblem Club and a member of the Past President's A s ociation of Connecticut a nd Women's Club of Manchester. * Swedish Rye Bread 1 envelope active dry yeast 1 cup brown sugar, firmly 1 tablespoon sugar packed l,4 cup Juke warm water 4 cups unsifted rye flour 1 quart Juke warm water 81;2 cups unsifted white four, l/ 2 cup melted shortening (approximately) 1 cup molasses Dissolve yeast and sugar in the one-fourth-cup of waiter. Add one quart water, shortening, molasses and brown sugar; mix wel . Stir in rye, then white flour, adding additional flour necessary to form stiff dough. Knead on well-floured s urface until smooth and elastic, 8 to 10 minutes. (Dough will be sticky and the hands should be well floured). Place in greased bowl, turning dough to grea.se top. Cover and let rise in warm place about two hours, until dough doubles in size. Punch down. Divide dough into four equal pieces. Shape into loaves. Place in 9 x 5 x 3 loaf pans. Cover. Let rise until doubled, about two hours. Bake in 350-degree ov-en for 45 minutes. Yield: Four large loaves. 6 Mau chester SAVINGS ALOAN Earn a big 41h per cent at Manchester's oldest financial institution Watch your savings grow when you deposit them in a regular savings account at Manchester Savings & Loan. Dividends start on the day of deposit and are compound­ ed quarterly. Deposit as much and whenever you want; make withdrawals without advance notice. Use Savings & Loan's many other services, too. • Mortgage Loans • Savings Bonds •Improvement Loan:; • Money Order • Insured Savings • Save-by-Mail • Christmas Clubs • Passbook Loans • All Purpose Club • Tuave!ers Cheques * * * * * I 007 MAIN ST. - MANCHESTER - TEL. 649-4588 COVENTRY OFFICE - ROUTE 31 -TEL. 742-83 2 1 7 - - MR'S. ELDNA JOHNSTON Mrs. Eldna Johnston of Tunnel Rd., Vern:on, ha:s a widely spread repu­ ta:tion as a "good cook." Pumpkin Bread is one of her holiday favorites. She is a member of Vernon Methodist Church, sings in its choir and directs its Junior Choir. She is on the executive committee of the WSCS at the church. She is president of the Chaminade Musioal Club of Manchester. Pnmpkin* Bread 4 eggs, beaten 2 teaspoons baking soda 1 cup cooking oil 2 teaspooru salt 3 cups granulated sugar 1 teaspoon cinnamon 1 14-ounce can pumpkin 1 teaspoon nutmeg 3% cups flour 1 teaispoon allspice 1 teaspoon baking powder % cup water Combine eggs with oil, sugar and pumpkin. Mix in other dry ingredients and lastly blend in water. Place dough in three greased loaf pans. Bake in 350-degr,ee oven one hour, or until done. Anadama Bread is a specialty* of* Mrs.* James* * (Helen ) Cunningham of 159 Branford St., who says she loves to bake and cook. She is a communicant of St. James' Church and a member of the Koffee Krafters of the YWCA. Anadama* Bread % cup cornmeal 2 cups boiling water 2 tablespoon shortening 2 yeaist cakes % cup molasses 5 to 6 cups sifted flour 3 teaspoons salt Combine cornmeal, shortening, molasses and salt in bowl. Pour boiling water over ingredients and stir until shortening dissolveE. Let stand until lukewarm. Crumble yeaist cakes into lukewarm mixture; stir until softened and well blended. Add five or six cups sifted flour, or enough to mal\e stiff dough. Knead lightly and let rise until double in bulk. Knead again, divide in half; place in greased bread pans and let rise until about double in bulk. Bake 45 minutes in 375-degree oven. This recipe makes two large loavoo of bread. 8 MRS. GARY CORNELL Mrs. Gary Cornell of 120 Delmont St., wife of the associate pastor of South Methodist Ohurch, brought a recipe for Beaten Brscuits with her from her rrative Kentucky. She sings in the church choir, teaches a Sunday School class of three-year-olds and does district work for children in Chris­ tian Education for the Methodist Chu!'ch. Beaten Biscuit 2 cups sifted all-purpose lj2 teaspoon baking powder flour 1h cup shortening 1h teaspoon salt 1h cup milk and water, 11h teaspoons sugar mixed half and half Sift flour with other dry ingredients. Cut in shortening until mixture iiesembles coarse
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