The back and front covers of the black binder are held together with several strips of masking tape and the recipe clippings inside are yellowed and the glue has dried up, allowing clippings to fall out
But the memories from this book are still intact with some of the recipes of fond days of yore being offered this week for readers’ enjoyment.
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Carnation Chicken and Gravy
3 1/2 lbs. frying chicken pieces
1/4 cup flour
1/4 cup melted butter
2/3 cup undiluted Carnation Evaporated Milk
1-10 oz. can cream of mushroom or chicken soup
1 cup shredded cheese
3/4 tsp. salt
1/8 tsp. pepper
several small cooking onions, sliced
1/8 lb. sliced mushrooms
paprika
Coat chicken pieces in the flour then arrange in a single layer in the melted butter in a deep baking dish. Bake, uncovered, in a 450 degrees F oven for 15-20 minutes. Pour off excess fat.
Combine the milk, soup, cheese, salt and pepper, onions and mushrooms and pour over chicken. Sprinkle with paprika. Cover with foil and reduce heat to 325 degrees F. Bake for 15-20 minutes. Serves 6-8.
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Fruit and Nut Bars
1/4 cup soft butter
1/2 cup sugar
1/2 cup golden corn syrup
1 egg
1/2 cup milk
2 cups sifted all-purpose flour
2 tsps. baking powder
1/2 tsp. salt
2 cups coarsely chopped dried mixed fruit
1/2 cups chopped nuts
Pre-heat oven to 350 degrees F. Grease a 9x13 inch pan or two 8 inch square pans.
Blend butter, sugar, corn syrup and egg thoroughly then beat in milk.
Stir in mixed and sifted dry ingredients then add fruits and nuts.
Spread into prepared pans and bake about 30 minutes. Remove from oven, let cool slightly then if desired, sprinkle with icing sugar. Cut into bars when completely cool. Makes about 4-5 dozen.
Note: use dried apricots, raisins, prunes, mixed glazed fruit or dates for the chopped fruit mixture.
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Chocolate Milk Bread Pudding
2 1/2 cups chocolate milk
2 cups soft one inch bread cubes
1 whole egg
2 egg yolks
1 cup sugar
2 tbsps. melted butter
1/8 tsp. nutmeg
2 egg whites
1/3 cup sugar
Butter a 2-quart baking dish. Measure milk and bread cubes into it. Combine and let stand 10 minutes.
Combine the egg, egg yolks, 1/4 cup sugar, butter and nutmeg. Mix well. Stir into milk-bread mixture.
Place baking dish in a pan of hot water and bake at 325 degrees F for 1 hour.
Beat egg whites until they hold a soft peak. Add 1/3 cup sugar by tablespoon, beating constantly until whites hold a stiff peak. Spread over hot pudding. Return to oven and bake until meringue is lightly browned, about 30 minutes.
Joyce Walter can be reached at [email protected]
