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1968 Booklet #Jwm, Your Neighbor's Kitchen As Published In The I 9TH EDITIO - 1968 I ilaurq.ent.er 1-Eu.euiug 11;.eralh MANCHESTER, CONNECTICUT PREFACE Dear Readers: To those who for the past seven years have made m ~' job of filling a Herald cook book a pleasant job indeed, I give my heartfelt thanks for their gracious cooperation. Since I have foresaken my career at The Herald for that of wife, I will make my farewell brief but sincere, and wish one and all a Merry Christmas and a Bright and Happy New Year. Doris Belding Gorsch From Your Neighbor's Kitchen by Doris Belding Gorsch COOK BOOK ILLUSTRATIONS BY BILL WHITAKER PHOTOGRAPHS BY REGINALD PINTO AND ALBERT E. BUCEIVICIUS OF THE HERALD as pitblished in the ilaurqr.atrr 1£uruiug il;rralh INDEX ALMOND BREJ\.D . 6 APPLE CAKE . 16 APRICOT-PARFAIT PIE . .. .. .... ... ... ...... 34 ASPARAGUS AND SHRIMP TARTS ..... .. .... 45 B AKED STUFFED MUSHROOMS . ..... ..... .... 65 BEEF BOURGUINONNE . .. .. ... .. .. ... ...... 49 BEEF FONDUE . ....... .. ..... .. .. ...... .. .. 50 BEEF ROULADE (RALAUDIN) . .. .... .. ...... 55 BING CHERRY SALAD . 59 BLACK WALNUT CAKE . .. .. ....... .... .. 26 BLUEBERRY SQUARES . 18 BLUEBERRY TORTE .. .. .. .. ... .. .... .. 41 BURGUNDY PUNCH . 69 CABBAGE-BURGER BAK E .. ..... .. .. ... 46 CARDAMON CAKE .. ....... .. .... .. .... 16 CARNITAS . ... .. .. .. .. .. ... .. ... .. ... f8 CARROWAY AND CHEESE SPREAD . ... .. .... 68 CHAMPAGNE PUNCH . 69 CHEESE SCALLOPED ONIONS . 61 CHICKEN JUBILEE ...... .. .. ...... .. .. ...... 54 CHDCKEN WITH ORZO ... ..... ... ... ... 53 CHICKEN SMETANE . .... .... .... ..... 49 CHOCOLATE DELIGHTS . .. ..... .. .. ........ 13 CHOCOLATE FUDGE PIE ............ .... .. ... ... 26 CHOCOLATE NUT SNOWDROPS . ... .... .. ........ 18 CHOCOLATE RUM MOUSSE . .... .. .. ..... 28 CHOCOLATE SHREDDED WHEAT PUDDING ...... 30 CHOCOLATE TORTE ROYAL ... ... ... .. .... 29 COMPANY SALAD .. ... .. ... .. .... .. .. .. 58 COCKTAIL FRANKS IN BLANKETS . .. .... .. .. 67 CRABAPPLE JELLY ..... ... ..... .. ......... 66 CRABMEAT BITES . .. .... ... .. .. .. ..... 67 COCOA SUPREME CAKE . 12 CRUMB CAKE .. .. .. .... ... .. ... ...... .. 25 DATE -NUT BALLS . 14 EASY CROISSANTS . 8 EASY SALAD DELIGHT . 56 ELDERBERRY JELLY .. ....... .. 65 ENGLISH CHOP SUEY .. .. .. .. ... .. .. 53 FRUIT CAKE .... .. .. .. .. .... .. .. 25 FRUIT SALAD . .. .... .... .. .... .... .. .. 59 FRUIT SOUP . 61 FROSTY RIBBON LOAF . 31 GLAZED LONDON BROIL .. ...... ... .. ... .... 55 GREEK MEAT BALLS . 68 GREEK POWDERED SUGAR PARTY COOKIES (KOURAMBIATHES) .. ... ... ...... ... ... ... 22 GREEK STYLE TOSSED SALAD AND DRESSING . 59 HADDOCK MORNAY ......... .. .. ... .... .. .. 51 4 INDEX HAM AND EGG CASSEROLE ............... ... 47 HAMBURG ORIENTAL .... ... .. ......... ..... .. 53 HARVEST LOAF CAKE ... ............ ........... 23 HORSERADISH CREAM-CHEESE DIP ............ 70 HUNGARIAN GOULASH ................. ........ €0 JEWISH PASTRIES . 40 JIM'S APPLESAUCE CAKE .............. ... ..... 13 L-\ DON'S SALAD ................ .. ............. 58 LEMON-PINEAPPLE PARTY CAKE ....... ...... 1.7 MACARONI MEAT RING ........... ............. 43 MARGARITES . 21 MARSHMALLOW-PINEAPPLE DELIGHT ..... .. .. 32 MARYLAND CRAB IMPERIAL ..... .............. 44 MEATLOAF MUFFINS ........................... 51 MILE-HIGH CHIFFON PIE .......... ....... .... 37 MOCK CHERRY PIE . 36 MOLASSES CORN BALLS .. .......... ... ... .. .. 32 MUSHROOM AND BACON BITES . 67 MY FAVORITE CUP CAKES ..................... 14 NIGHT BEFORE POTATO SALAD ............. .. ... 57 NORWEGIAN MEAT BALLS ...................... .. 52 NORWEGIAN RUTABAGA STEW (LOPSCOUSE) ... 62 NUTTY NOODLES . 69 OATMEAL DROP COOKIES . 20 ORANGE CHIFFON CAKE ......................... 10 PECAN DREAMS . 33 PETTICOAT TAILS .. .. ........ .. ... ..... ... ... 20 POTATO DUMPLINGS ............. .. ..... ....... 64 QUICHE LORRAINE .... ...... .. .... .. .... .. ... 54 QUICHE TARTS ........... .... .................. 65 RIBBON SANDWICHES . ............ ... .. .... 70 RICE P ARISIENNE . 64 RHUBARB PIE . ... .. ..... ... ... .. ... .. .... ... 35 ROASTED BREAST OF VEAL ..... ........ ..... 48 P.OLLS . 9 ROSIDMARY'S FUDGE ........... .. ...... .... .. 30 SALMON LOAF . ...... ...... ........ ............ 50 SAUERBRATEN . ...... ........... .. ... .. ... ... 60 SHRIMP CURRY ............ .......... .. ..... .. 45 SHRIMP POTATO PANCAKES . ...... .. .... .. .. .. 53 SPICE TEA . 42 SPICED BEETS . 63 SPONGE CAKE (HOT MILK) ... ............... 23 STRAWBERRY ICE BOX PIE ............. ... ...... 39 STRAWBERRY RIBBON PIE ...... ............... 38 STRING BEAN STEW (MISOV GANACH LOBIA). 42 STUFFED FLANKED STEAK ............. .. ..... 47 SWEET SQUARES . 31 SWISS TORTE . ....... .. ........... .. ......... .. 27 TEX.\S HASH . ........... .. .... .. ... ......... ... 52 YOGURT SPICE CAKE (YIAOURTINI) .. ........ .. 24 Breads and Rolls Almond Bread is one of the vast collection of wonderful old recioes of Mre. Pauline Hagan of 45 Chester Dr. and she usually makes it arouiid I.he Christmas holidays. She is a communicant of the Church of the Assump­ tion and a member of the Women's Club of Manchester. * Almond Bread 1 pound flour 1 teaspoon baking powder 1 pound ugar 4 eggs 1 pound almonds, sliced 1 1emon rind, grated Beat eggs and sugar together for 15 minutes; add remaining ingredients and mix. This makes a thick dough. Form into loaf and bake in 350-degree oven on cookie sheet, or in loaf pan. Baking time is one hour. Slice bread as soon as it is ~emoved from oven. Let cool and store slices in cookie jar. 6 Manchester SAVINGS A LOAN Building or Buying a new home? See the experts at Savings & Loan Over the past 78 years Savings & Loan has helped t housands to finance new homes. We have acquired a heap of experience which we would like to share with you. Come in and learn all about Savings & Loan's open-end mortgages. No obligation. Use Savings & Loan's many other services, too : • Mortgage Loans • Savings Bonds •Improvement L·oans • Money Orders • Insured Savings • Save-by-Mail • Christmas Clubs • Passbook Loan • All Purpose Clubs • TraVtelers Cheques * * * * * I 007 MAIN ST. - MANCHESTER - TEL. 649-4588 COVENTRY OFFICE - ROUTE 31 - TEL. 742-83 2 1 7 Easy Croissants 1 package yeast, active, 5 cups unsifted all purpo e dry or compressed flour 1 cup warm water %, cup butter or margarine, (lukewarm for melted and cooled compl'essed yeast) 1 cup (1;2 pound) firm %, cup evaporated milk, butter or marg~arine undiluted (from refrigerator) 11;2 teaspoon alt 1 egg beaten with 113 cup sugar 1 tablespoon water 1 egg In a bowl let y.east soften in water; add milk, salt, sugar egg and one cup of flour. Beat to mak!e smooth batter; blend in melted butter and set aside. In large bowl, cut the one cup of firm butter into the remaining four-cups flour until particles are the Gize of dried kidney beans. Pour y·east batter over top of particles and car.eful1y turn the mixture over with a spatula to blend ju t until all flour is moistened. Cover with clear plastic film and refrigerate until well chilled, from four hours to four days. Remove dough to floured board; press into compact ball and knead about six turns to releaBe air bubbles. Divide dough into four equal parts. Shape one part at a time, leaving remaining dough in refrigerator wrapped in plastic film. To shape crnissants, rolll one part of the dough on a floured board into a circl.e 17 inches in diameter. With a sharp knife, cut the circle inoo eight equal pie-shaped wedges. For each croiBsant, loosely roll wedges toward the point. Shape each roll into a crescent and place on an ungreas·ed bak­ ing sheet with the point down. Allow 11;2 inches space around each croissant. Cover lightly and 'let rise at room temperature i~ .a draft-free plaoe. Mrs. Kosak advises, "Do not speed the rismg of the rolls by placing them in a warm spot." When dough is almost double in bulk (about two hours) brush with egg and water mixture. ' Bake in 325-degree oven for about 35 minutes, or until lightly browned. Serve warm. This recipe mak!es 32 croissants. To reheat, arrange rolls in single layer on baking sheet and bake, uncovered in 350-degree oven about 10 minutes. - - - Mrs. Chester Kosak 8 MRS. ALLAN CLARK Mrs. Allan (Virginia) Cla rk of 43 Arcellia Dr. m a kes Rolls from an old famil y r ecipe. She is a member of Center Congregational Church and ::;ings in its choir. She and her husband are members of the Manchester Squa re Da nce Club. * Rolls 1 cup milk, scalded and 6 tablespoons sugar cooled 11/2 teaspoon salt 1 yeast cake dissolved in 1 5 tablespoons shortening cup lukewarm water; let 1 egg stand 10 minutes 6 cups sifted flour Combine cooled milk and yeast mixture; add sugar, salt and half of four and mix one minute. Add beaten egg and remaining three cups of flour and mix additional minute. Turn onto floured board and let stand five minutes. Knead until smoath and elastic in texture. Place in large bowl; cover with towel and let raise until double in bulk. Punch down and let raise about one hour more. Turn out onto :f!loured board and cut into Parker House rolls. Place on baking sheet and let raise one hour. Bake in 425- degree oven for 10 to 15 minutes. This makes about four dozen rolls. The dough may be kept refrigerated and covered with viastic wrap. 9 Cakes and Cookies Orange Chiffon Cake 21/i, cups sifted cake flour 1 cup egg white , (7 or ) 11/2 cups sugar juice of 2 medium or- 3 teaspoons baking powder anges, plus wateT enough 112 teaspoon cream of tartar to make %, cup liquid 1 teaspoon salt grated rind of 2 oranges 112 cup salad oil (about 2 tablespooru;)
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