Wednesday, February 22, 2012
Meats and fish are of high nutritive value due to their large protein content. Also, when properly prepared, they furnish our bodies with valuable fats, vitamins and mineral salts.
My recipe boxes are full of chicken recipes. Here are two. I also included a Jell-O recipe for St. Patrick’s Day. Jell-O recipes are almost as numerous as the chicken ones. I haven’t made Jell-O in years.
Remember to clean all surfaces that come in contact with poultry.
Yogurt Baked Chicken:
Aug. 16, 1980
Note on card: Good
1 frying chicken cut up
(3 to 4 pounds) cut-up
2 cartons plain yogurt
(8 ounces each)
1 ½ teaspoons coriander
2 tablespoons lemon juice
¼ teaspoon curry powder
2 tablespoons soy sauce
¼ teaspoon pepper
Combine yogurt, lemon juice, soy sauce, coriander, curry powder and pepper in a 3-quart rectangular baking dish. Turn chicken in sauce to coat all sides. Cover and marinate several hours or overnight in refrigerator.
Bake chicken in *sauce uncovered at 375 degrees until tender, about 55 minutes. Baste frequently with sauce. Serve chicken pieces in yogurt mixture.
*Notes: To prevent contamination or illness, meats and poultry should never be cooked in marinade. For this recipe, breading the chicken lightly, before baking, will help keep the chicken moist.
Chicken Casserole from Iva: February 1982
6 whole chicken breasts
1 can cream of chicken soup
1 can Ortega chili peppers
(seeded & cut in half)
2 cans cream of mushroom
½ teaspoon red chili powder
1 onion chopped
Salt and pepper to taste
½ - 1 cup milk
1 pound sharp
Tillamook cheese, grated
1 package corn tortillas
Wrap chicken in foil and bake for I hour at 400 degrees. Cool and cut into large chunks. Mix together soups, onion and milk for a sauce. In a 9x13 pan layer tortillas (cut into quarters) and overlapped. Layer chili strips, sauce, and cheese.
You will have 2 to 3 layers and on top of the last layer, add cheese. Cover with foil and refrigerate for 24 hours. Bake at 300 degrees for 1 hour, with foil left on pan.
Jell-O St. Patrick
1 3oz. package lime Jell-O
1 cup of boiling water
1 large avocado, ripe but firm
1 tablespoon vinegar
½ cup chopped celery
½ chopped blanched almonds or other nuts ½ cup pineapple tidbits and juice from 20oz can
Mix water with Jell-O to dissolve. Add vinegar and pineapple juice. Add other ingredients just before Jell-O hardens.
Kitchen Hints: Best of Helpful Kitchen Hints, 1980
Defrost chicken by soaking in cold water that has been heavily salted. Meat will be pure white and flavorful.
- Happiness is Italian Cooking, Hanford 1967
When cooking cabbage, place a small tin cup or can half full of vinegar on the stove near the cabbage, and it will absorb all odors from it.
Posted by Black Cat Cottage at 3:42 PM
Wednesday, February 1, 2012
Here are a few pilaf recipes I came across while searching through my recipe vintage boxes. I was hoping for a Valentine recipe, but didn’t find anything that caught my attention. So I chose this comfort food instead.
Pilaf was the first recipe I copied onto an index card and filed in my personal recipe box. It was a favorite beginning recipe in those mandatory home economics, food preparation classes. My basic recipe has long been transformed and undergone a kitchen metamorphosis since those days. It continues to be one of our family favorites.
Notes: For my own version, I use butter, long grain white rice and the thicker coiled vermicelli. Generally 2 to 2 1/2 cups of liquid for each cup of rice works well. You may want to try olive oil mixed in with the butter.
Carol’s recipe from 1980
2 cups rice
2 cans chicken broth and
1 cube butter
2 bouillon cubes
2 coils vermicelli, broken salt and pepper to taste
Melt butter, add vermicelli and brown. Bring broth to a bubble. Put melted butter and browned vermicelli in a casserole; then add rice and hot both. Put lid on and bake 30 minutes (or until rice is done) in a 350 degree oven. This has lots of butter!
Katie’s recipe from 1977
3 Tablespoons of butter
2/3 cup water
1 medium onion, diced
1 cup broth (beef or chicken)
1 small can mushrooms
1 cup uncooked rice
Sauté onion, mushrooms and rice in butter. Cook until rice is slightly browned. Add broth and water and bring to a boil. Lower fire and steam for 15 to 20 minutes or this can be put into a covered casserole dish. Put into a 425 degree oven for 25 minutes.
Fresh mushrooms work too. I couldn’t bring myself to use canned mushrooms.
Gracie’s Recipe from 1980
1 cup Uncle Ben’s Converted Rice
2 chicken bouillon cubes
1 coil of angel hair
3 cups of water
½ cube margarine
salt to taste: 2 teaspoons
Garlic powder, optional
Brown angel hair and margarine. Be sure it’s dark brown. Add rice, water, salt, bouillon and garlic powder. Bring to a boil. Simmer until water disappears. The only difficulty with this recipe was trying to open the box of rice without spilling it all over the kitchen.
Hints: Mushrooms and Shoe Laces. Never immerse mushrooms in water when cleaning. They will absorb too much liquid. For prime mushrooms, buy only those with closed caps. The gills should not be showing.
Mary Ellen’s Best of Helpful Hints, 1980 - To whiten laces, wash them in sour milk.
Happiness is Italian Cooking, 1967 - I found a recipe called Dog (War) Soup used during World War II. No, it doesn not call for a real dog. Do any of you have similar recipes?
- Ann Marie Bezayiff is a local food columnist and published author who lives in Strathmore. She can be reached at firstname.lastname@example.org.
Posted by Black Cat Cottage at 1:46 PM