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Neighbor's Kitchen by Doris Belding

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Neighbor's Kitchen by Doris Belding From Your . Neighbor's Kitchen By Doris Belding As Published in The ilaurfyrstrr 1£urutug ~ rralh MAN , E TER, CONNECTICUT IF IT'S MADE BY YOU CAN TRUST ITS QUALITY , - ~ i'. ' C? il!llli//llil/I IONABLEND "The Blender with THE IONA THE IONA the Handle" ICE CRUSHER HAIRDRYER KNIFE 'N SCISSOR SHAR.PENER Electric Can Opener and Knife Sharpener Combination At lea d ing s tores selling THE I C•l : f;1 MANuF~c~~~;~~i aca~· PANv, 1Nc. MANCHESTER, CONNECTICUT From Your Neighbor's l(itchen by Doris Belding DRAWINGS BY RORY O'CONNOR PHOTOGRAPHS BY SYL VIAN OFIARA, JOSEPH SATERNIS AND REGINALD PINTO OF THE HERALD as published in the ilaurqrstrr f uruiug i!;rralh INDEX APPLE FLAKE CRUNCH .. ...... ..... ........ 30 BARBECUE SAUCE ... .. ..... ................. .44 BARBECUE SPARERIBS ....... ... ... .. .. .. 44 BEEF SOUP AND MARROW BALLS .. ...... .. 59 BEETS A LA ORANGE ........................... 65 BOILED CUSTARD ... ... .......... ..... ..... 13 BRAZIL NUT STUFFING . ..... .... .. ... ..... 49 BROCCOLI COLOMBO . ..... ..... ... ... ........ 65 BROILED STUFFED LOBSTER ... .. ..... .. .... 43 BROWNED RICE ...... ... ......... .... ......... 49 BRUNSWICK STEW .. .... .. ......... ...... 55 BUTTERSCOTCH PIE ... ... .................. 32 CALIFORNIA CAESAR SALAD ..... .... ... .. 62 CARROT CASSEROLE .. ... ..... .. ........ .. .. 64 CHEESE LATKES .. .... ......... .. ............. 50 CHEESE SHORTIES ... ....... .. .. ...... ..... 33 CHICKEN LIVER SNACKS ............ .. .... ... 48 CHICKEN LOUISE .. ...... ... ................. 44 CHTCKEN'N 'QUE ........ .. ......... ... .. .. 35 CHICKEN VALENCIANA . .. .... ........... .. 37 CLAM HOR D 'OEUVRES .. .. .. .... .. : .. ... .. 48 COCONUT BARS . .. .. .... ... ....... ... .. 20 CORN PUDDING . ... .. ............ .. ... ... 66 CRAB MEAT AND CHEESE DIP .... .. ... ..... 48 CRANBERRY ALMOND SAUCE ...... .. ..... 4!J CREAM FRUIT LAYER CAKE . 8 CREAM OF PEANUT SOUP . ....... .. .... .. ... 57 CREAMED RICE PORRIDGE .......... .......... 28 CREME DE MENTHE CHARLOTTE . 7 CUCUMBER SALAD .. ... ... .. ...... ... 61 CURRANT CRAZE . 9 DAFFODIL CAKE .. ... .... .. .. ... ... ... .. ... 10 DATE AND NUT BREAD . 2 DINNER IN ONE POT . .... ... .. ... ... ... .. 39 DOUGHNUTS . 4 DUMPLINGS ... .. ... .. .. .. ..... ........ .. 57 EASTER EGGS ...... ... .. ...... ... ..... 51 EGG RING AND CRAB MEAT SALAD .. ..... .... G2 FABULOUS FROSTING . ..... ..... .. .. .... 20 FLOUR FROSTING . ... .. .. .... .. .... ..... 14 FONDU E BOURGIGNONNE . ... .. ... ... ... .. 45 FROSTING .. .. ...... ...... .. ... .. ...... 17 FROZEN DESSERT ........ .. .. .. .. ........ 25 FRU IT CAKE . ..... .. ..... .. ... ........ .. ... .... 17 FUNNY CAKE ... ..... .. ... ..... .. .. .. .. 23 GOLDEN GULF SHRIMP ..... ....... ..... .. .. 40 GOLDEN RICE . .. .... .... .. .. ..... ... ... ... 49 GRAVY .. ................ ... ... .. ....... ... 38 GROUND BEEF CASSEROLE . .. .. .. ... ........ 38 HAM AND NOODLE CASSEROLE . .. ... .. .. .. 43 HAM AND CHEESE ROLL . ... ............... .. 47 HAR D SAUCE . .. ...... ... ..... .. ... 27 INDIAN EGG CURRY .. ..... .. .. .... .. .. .. 44 PREFACE Dear Readers: It has been traditional, since The Herald's first cook book was published in 1960, to include a recipe by the writer as a token of appreciation to our readers for sharing their favorite recipes. We are including three recipes from famous taverns at Colonial Wil1iamsburg, Va., submitted to Neighbor's Kitchen from our neighbors in the south. As in the past, those who have submitted recipes to our weekly feature have received special recognition in their community. Mrs. William M. Justice, 17H Garden Dr., called recently to say that she first had special attention from her postman a few days after her picture was published last January. She also mention:: d that she was still receiving calls from those who had clipped her recipe for future use and others who had used it and liked it. We trust that the use of this book will bring recognition as "Good Cooks" to all. Yours for a Christmas of good feasting and a New Year of health and happiness. Doris Belding Someone Once Said-- "That good food tastes even better when it's attractively served ... " Make Michaels your headquar­ ters for tableware. You will find a complete selection from the patterns of such renowned manufacturers as Gorham, Towle, Reed and Barton, Kirk, Lunt, Lenox, Doulton, Worces­ ter, Rosenthal, Val St. Lambert, Seneca. Tiffin,. Stuart and many INDEX (continued) ITALIAN ZU PPA INGLESE . ...................... 13 KNISHES . .. ... ...... .. .. ... ... ..... .. ....... 54 LADY FINGER DESSERT . .. ...... .. .. .. ... 25 LAMB STEW ......... ...... ........ .. .... ... 57 LEMON PARFAIT PIE ..... .. ........ .. ......... 29 LEMON ROLL AND FILLI G . .. ...... ..... 12 LENTIL SOUP ............................ ...... 58 LIVER LOAF ...... .. ...... ..... .. ........ .... 43 MARZIPAN CHRISTMAS CAKE . 6 MERINGUE .. ......... .................... ..... 32 MUSHROOM PIE .. .. .. ............ ....... ... 36 OATMEAL BREAD .. .... .. .... ... .. .... ... ... 2 OATMEAL BREAD .. .. ... .. .............. ... 3 1-2-3-4 CAKE . ........ ..... ...... ....... .. ... 18 PEANUT BUTTER F U DGE . ....... .. .. .. ... .. 50 PEANUT CREAM DRESSING .. .. .... ..... .. .. 53 PECAN PIE . ........... .. .. ......... ...... .... 31 PECAN TORTE ............................... ... 19 PICKLED CABBAGE . ... .. ........... ... ........ .. 63 PIE CRUST . ...... ........................ ... 33 PINEAPPLE BITS . .. ... ...... .. .. ..... .. .4 7 PLUM PUDDING ................................. 26 POSIE CREAM ICING .. .. ... .. .. .. .. .. .... 12 P TTMPKTN CAKE ..... .. ... ..... ....... .. ... 14 RED SAUCE . ... ..... .. .. .. .... .. .. ..... ...... 28 RED, WHITE J. ND BLUE SHORTCAKE . .... ..... 22 RICE CRISTOFORO ......... ................... 41 ROAST FRESH HAM ..... .. ... .......... ... ... 38 SAUCE MAISON ... .......................... .. 45 SAUERKRAUT NOODLE CASSEROLE . .. ..... 11 4 SAUERKRAUT AND STUFFED FRANKS ... .. 37 SCALLOPED TOMATOBS A TJ GRATIN . .......... 65 SCALLOPED TUNA AND CHIPS ........ ........ 42 SCHOOL HOUSE CARE . ..... .... .. ..... .. ....... 24 SCOTCH SHORTBREAD .... .... .. .. .. .. ...... 6 SHRIMP SALAD STTPREME .... .............. .. 60 SOUR CREAM COFFEE CAKE ...... .. ..... .. J 7 ~PINACH NOODLE CASSEROLE .... ............ 63 SPRING SALAD ..... .......... ... ........ .. 61 STAINED GLASS WINDOW CAKE . ........... ... 21 STRAWBERRY JAM ..... .. ....... ..... ... ..... 46 SWEET POTATOES ..... ... .. ... .. .. ..... ..... 66 TENDERLOIN CU BES . .................... ... .47 TOMATO MOLD ....... ...... ... .. .. ... ..... 61 TOMATO SOUP ......... .. .. ...... ......... .. 56 TURKEY CHEESE RABBIT . .. ............. ... 36 TURKEY CHESTNUT STUFFING . ....... .. ..... 52 TU RKEY CORN CHOWDER ...... .... ........... 55 VEGETABLE RELISH . .... ... .......... 66 VEGETABLE SALAD CANAPES .... ........... 65 WEDDING CAKE ... ................ .. .... ..... 16 WHITE CHRIS TM AS PIE ........... .. ......... 31 YAM PINEAPPLE BAKE . ....... ... ...... .. 64 Sa ve as little as you wish- but save r egula rly a t Manchester 's oldest financia l institution so you can share in our delecta ble - DIVIDEND PIE INSURED SAVIN GS EARN Home Mortgage Loans Home Improvement Loans 4% Passbook Loans Money Orders CURRENT ,U.,TNUAL Christmas Clubs Savings Bonds DIVIDEND Travelers Cheques "It DOES Make A Diffence Where You Save" COVE1'"'"TR.Y BRANCH-ROUTE 31, COVENTRY 1 Bread Rolls ·and Doughnuts Oatmeal Bread 1 cup rolled oats 2 packages dry yeast dis­ 1h cup shortening solved in V2 cup luke­ % cup molasses warm water 1 tablespoon salt 2 eggs 11/2 cups boiling water Vh cups whole wheat flour 4 cups white flour Mix oats, shortening, molasses, alt and boiling water and let cool. Add dissolved yeast, eggs and flour. Mix and let stand 15 minutes. Place in greased loaf pans and let raise one hour. Bake at 350 degrees for about 50 to 60 minutes. The recipe will make 1 two-pound loaf or 2 one-pound loaves. A 9 x 5 x 21/2-inch pan wi11 hold the large loaf. --- Mrs. Cyrus W. Tompkins * * * * * Mrs. George E. Sandals, 40 Steep H ollow Lane, contributed her Date and Nut Bread to the bake booth for the spring fair of the Women's Auxiliary of Manchester Memorial Hospital. Mrs. Sandals is a member of the auxil­ iary, a member and past president of Hadassah, a member of Temple Beth Sholom, the Highland Park PTA, the Manchester Mental Health Associa­ tion and Community Child Guidance Clinic. * Date <md Nut Bread 1 small package of date 1 lightly beaten egg cut in large pieces 1%.. cups all-purpose flour %. cup coarsely chopped wal­ 1 teaspoon baking soda nuts 1 tablespoon butter 34 cup boiling water 1 teaspoon vanilla 34 cup sugar Put dates, nuts, sugar and butter in medium-size bowl. Pour boiling water over all and add egg. Sift flou.r and baking soda and add to mixture, blend. Add vanilla and blend by hand for 50 to 75 strokes. Bake in greased loaf pan for about 45 minutes. Use 375 degrees oven for metal pan or 350 degrees oven for glass pan. Let pan cool for a few minutes before turning out on a rack. This freezes well. 2 A recipe for old-fashioned Oatmeal Bread was given to Mrs. David Thomas, 76 Scott Dr., by her mother-in-law. She is a member of the Man­ chester YWCA and its Newcomer's Club, and superintendent of the Upper Junior class of Center Congregational Church School. Oatmeal* Bread 2 cups boiling water 1 yeast cake or 1 pkg. dry 1 cup rolled oats yeast % cup unsulphured molasses 1h cup lukewarm water 2 teaspoons salt 5 cups all-purpose
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