Green Bean Casserole

1/4 cup olive or vegetable oil
4 medium-size onions, sliced
1 1/4 pounds green beans, cut into 1 1/2- to 2-inch lengths
1 red or green pepper, cut into strips
1 1/2 teaspoons salt
1 teaspoon leaf oregano, crumbled
1/2 teaspoon leaf thyme, crumbled
1/4 teaspoon pepper
1 clove garlic, split
1/2 cup soft bread crumbs (1 slice)
1 tablespoon chopped parsley
3 small tomatoes, cut into wedges
rolled anchovies

1. Heat 3 tablespoons of the oil in a large skillet; saute onions until soft, 5 minutes. Add beans, red pepper, salt, oregano, thyme and pepper. Cook, covered, stirring often, until beans are crisply tender, about 10 minutes.Spoon into 2-quart heatproof casserole.

2. Heat remaining oil in same skillet; add garlic and saute until brown. Remove garlic and discard. Add bread crumbs and parsley to skillet; toss.

3. Arrange tomatoes over beans; sprinkle with bread-crumb mixture. Broil with top 6 inches from heat until crumbs are brown, 5 to 10 minutes. Top with rolled anchovies, if you wish. Serve hot or warm.

Makes 8 servings

[Magazine clipping.]

Salad Sandwich*

Combine softened cream cheese, celery, olives, salad dressing and almonds; mix well. Chill. For each sandwich, spread two slices of toast with salad dressing. Cover on slice with lettuce, cream cheese mixture and pineapple; top with second slice of toast.

4 sandwiches.

[Magazine clipping. There wasn't an actual title for this recipe, so I had to make one up. It's not very specific, but if you can handle yesterday's recipe, you can handle this one. Enjoy.]

Brownies

1 c. flour
1 c. sugar
1/2 c. melted shortening
1/2 c. milk
1/3 c. cocoa
2 eggs

Do the yolks first & then the white.

25 min . 350 degrees

2 c. sugar
1 tsp cocoa
cream - carnation

[Handwritten, probably one Ada actually used, because it requires MAJOR deciphering. I'm guessing that last bit is icing or something. Good luck.]

Carrots Plus

2 lbs carrots sliced - cook with salt and butter until tender & crisp

Sauce
1 c. tomato soup
1 med. onion chopped
1 med. pepper
1/2 c. oil
3/4 c. vinegar
1 c. sugar
1 tsp worchester (sic) sauce
1 tsp prepared mustard

Drain carrots--mix well 8 items and cook over slow heat till pepper & onions are tender. Pour over carrots & refrigerate at least 4 hrs. before serving. Serve hot or cold.

[Handwritten. David says she did make cooked carrots but does not remember how they were prepared.]

Minted Cucumbers

2 medium cucumbers (1 pound), peeled, halved lengthwise, seeded and diced
1 teaspoon salt
1/2 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon olive oil
1 small clove garlic, crushed
1 tablespoon chopped fresh mint or 1/2 teaspoon crumbled dried

Sprinkle cucumbers with salt and let stand 15 minutes. Meanwhile stir together remaining ingredients. Rinse and drain cucumbers. Toss with dressing; cover and chill 30 minutes.

Makes 4 servings.

Per serving: 63 calories, 2 g protein, 6 g carbohydrates, 4 g fat, 2 mg cholesterol

[Magazine clipping.]

Spicy Chewy Layered Bars

3/4 c butter or margarine
2 1/4 c graham cracker crumbs
1 tbsp ground cinnamon
1/2 tsp ground allspice
1/2 c dark raisins
1 c coarsely chopped nuts
1 pkg (6 oz) semisweet chocolate pieces
1 can (14 oz) sweetened condensed milk
1/4 c sesame seed

In a medium saucepan melt butter. Add cracker crumbs, cinnamon and allspice; mix well. Pat half into the bottom of a 13 x 9 x 2-inch baking pan; reserve remaining half. Over crumb mixture in pan, sprinkle raisins, nut and chocolate. Pour condensed milk over all. Sprinkle reserved crumbs on top; gently pat in place. Sprinkle with sesame seed. Bake about 350 degrees until golden, about 35 minutes. Cool and cut into bars. Makes about 36 bars.

[Newspaper clipping; sounds like a healthier (or more old-fashioned) variation of the Magic Cookie Bar.]

Thrifty Chicken and Vegetables

1/2 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1 broiler-fryer (3 pounds), cut up
3 tablespoons vegetable oil
1 large onion, chopped (1 cup)
1 1/2 cups sliced carrots
3/4 cup water
3 cups sliced celery
1 medium-sized green pepper, chopped (1 cup)

1. Combine flour, 1 teaspoon of the salt and pepper in a paper or plastic bag. Add chicken, a few pieces at a time; shake to coat evely. Heat oil in large skillet. Add chicken and brown slowly on both sides, about 20 minutes.

2. Push chicken to one side of pan; add onion and carrots. Saute until onion is soft. Add water and remaining teaspoon salt. Cover. Simmer 30 minutes or until chicken is almost tender.

3. Add celery and green pepper. Continue to cook until chicken is tender, about 15 minutes. Spoon onto serving platter; garnish with celery leaves, if you wish.

Makes 6 servings at 40 cents each.

[Magazine clipping. Somehow, if "thrifty" is the best thing you can say about this recipe, it doesn't excite me.]

Surpriseburgers

1/2 pound lentils (1 1/4 cups)
3 cups water
1 large onion, chopped (1 cup)
1 cup chopped carrots
3 cups fresh bread crumbs (6 slices)
1 egg
1 teaspoon garlic salt
1/2 teaspoon leaf oregano, crumbled
1/2 teaspoon salt
3 tablespoons butter or margarine
4 slices processed American cheese, each slice cut into four triangles

1. Wash lentils; add water and bring to boiling in large souacepan. Lower heat; cover. Cook 15 minutes.

2. Add onion and carrots. Cook 15 minutes more or until lentils are very tender. Remove from heat. Cool slightly. Stir in bread crumbs, egg, garlic salt, oregano and salt.

3. Melt butter in large skillet. Drop lentil mixture by rounded one-half cupfuls into hot butter. Flatten mounds into patties with pancake turner or broad spatula. Cook patties until firm adn golden brown on both sides.

4. Top each patty with 2 cheese triangles; heat until melted. Garnish with parsley sprigs and carrot curls, if you wish.

Makes 8 servings at 16 cents each.

[Magazine clipping.]

Moneysworth Beef Stew

1 pound beef chuck, cut into 1-inch cubes
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
1 small clove garlic, mashed
1 can (1 pound) tomatoes, broken up
2 tablespoons soy sacue
1/2 teaspoon ground ginger
1 envelope or 1 1/2 teaspoons instant beef broth
1 green pepper, cu into strips
2 tablespoons cornstarch
2 tablespoons cold water
1 package (8 ounces) noodles, cooked and drained

1. Brown beef in hot oil in large skillet. Remove with slotted spoon to bowl.

2. Stir in onion and garlic, scraping up brown bits clinging to pan. Return meat to pan; stir in tomatoes, soy sauce, ginger and broth. Bring to boiling. Lower heat, cover and simmer 1 1/2 hours until meat is tender.

3. Add peppers, cover and cook 5 minutes. Combine cornstarch and cold water in small cup. Stir into stew. Cook until thickened and bubbly. Serve over hot noodles.

Makes 4 servings at 38 cents each.


[Magazine clipping. Today's recipe was going to be "Surpriseburgers,"but the recipe was not all there. But as I finished keying in this recipe, I found the end of the Surpriseburger recipe, tacked onto the end of this one. Tomorrow, then, Surpriseburgers. Stay tuned.]

Zucchini Nut Cake

2 cups flour
3/4 teaspoon soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon allspice
4 eggs
2 cups sugar
1 cup oil
1 teaspoon vanilla
1 teaspoon grated lemon or orange peel
1 cup chopped walnuts or pecans
1 1/2 cups shredded unpeeled zucchini
caramel glaze

Sift together flour, soda, baking powder, cinnamon, nutmeg, salt and allspice. Beat eggs until light; beat in sugar until fluffy. Slowly beat in oil. Blend in soft dry ingredients, then fold in vanilla, peel, nuts and zucchini.

Spoon into greased and floured fluted tub pan. Bake at 350 degrees 45 minutes to 1 hour, or until tester comes out dry when inserted in center of cake. Cool in pan 10 minutes, then remove to wire rack to cool. Spoon caramel glaze on top.

Caramel Glaze

1 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon allspice
7/8 teaspoon mace
2 tablespoons orange juice
1/2 teaspoon orange peel

Slowly melt sugar in heavy saucepan or skillet until golden. Stir in cinnamon, allspice, mace, orange juice and peel.

[Newspaper clipping]

Sassy Summer Salad*

3 tablespoons soy sauce
3 tablespoons cider vinegar
2 tablespoons white wine
1 teaspoon lemon juice
1/4 teaspoon prepared mustard
1/4 teaspoon garlic powder
salt and pepper
8 cups fresh spinach or salad greens
1 cup bean sprouts
1 can sliced water chestnuts, drained
4 scallions, sliced thinly
1 cup sliced mushrooms
1/2 cup grated cheese
1 3-oz can chow mein noodles
1 tablespoon chopped pimiento

To make dressing, combine ingredients and shake in covered jar. In bowl, combine greens, water chestnuts, scallions adn mushrooms. Toss with salad dressing. Top with cheese, chow mein noodles and/or chopped pimiento.

Makes 4-5 servings.

*The actual heading reads: Here's how to make this sassy summer salad filled with good tastes from the good earth. I decided to shorten it.

[Magazine clipping. Yes, another one. Alice, your comment mirrors my own thoughts. Read my response to your earlier comment--it's too long for here.]

Three-Bean Sprout Salad

2 cups red wine vinegar
1 cup water
1/4 cup olive oil
2/3 cup sugar
2 tablespoons mixed pickling spices
1 1/2 tablespoons salt
1 package (1 pound) fresh carrots, pared and cut into julienne strips
2 large green peppers, halved, seeded and cut into strips
1/2 pound soybean sprouts (3 cups)
1/2 pound mung bean sprouts (3 1/2 cups)
1 package (4 ounces) alfalfa sprouts (2 cups)

1. Combine vinegar, water, oil, sugar, pickling spices and salt in medium-size saucepan. Heat to boiling. Simmer 5 minutes. Remove from heat. Cool to room temperature.

2. While marinade cools, cook carrots, green pepper and soybean sprouts separately in boiling water until just tender, yet crisp. You can leave vegetables raw if you prefer them that way.

3. Arrange vegetables in layers in a 2-quart jar or clear glass bowl. Strain marinade over vegetables. Cover and refrigerate overnight to marinate.

4. When ready to serve, spoon onto lettuce leaves with slotted spoon.

Makes about 2 quarts or 12 to 16 servings

Swiss Cheese Loaf

1 package active dry yeast
1/4 cup very warm water
1/4 cup lukewarm milk (scalded then cooled)
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup vegetable oil
3 eggs
2 3/4 cups all-purpose flour
8 ounces Swiss cheese, cut in 1/4-inch cubes

1. Sprinkle yeast into very warm water in a large bowl; stir to dissolve. ("Very warm water" should feel comfortably warm when dropped on wrist.) Stir in milk, sugar, salt, oil, eggs and 1 1/2 cups of the flour. Beat on medium speed with electric mixer, scraping bowl occasionally, 10 minutes. Stir in remaining flour with spoon until smooth. Cover; let rise in warm place away from draft until double in volume, about 1 hour.

2. Stir down batter by beating about 25 strokes; gently work in cheese until evenly distributed. Shape into ball; place in greased 9-inch pie plate. Let rise until double in volume, about 1 hour.

3. Bake in moderate oven (375 degrees) for 30 minutes or until golden brown and loaf sounds hollow when tapped with fingertip. Remove from plate; cool on wire rack.

[Magazine clipping. Recipe note: From the new "Gold Medal Century of Success Cookbook," this contemporary, very flavorful bread is easy to make."]

Chicken Rice Soup

For broth:
1 broiler-fryer (2 pounds)
4 1/2 cups water
1 onion, quartered
1 bay leaf
6 sprigs parsley
celery tops

For soup:
2 cans (1 pound each) tomatoes
1 potato, diced (1 cup)
1 large onion, diced (1 cup)
1 green pepper, diced (1 cup)
2 carrots, diced (1 cup)
1/2 cup uncooked rice
1 tablespoon salt
1/2 teaspoon pepper
2 envelopes instant chicken broth

1. To make broth: Place chicken in water in Dutch oven. Add onion, bay leaf, parsley and celery tops. Cover and cook one hour or until chicken is tender. Remove solids from broth to bowl; strain broth; return broth to Dutch oven.

2. While chicken is cooling, prepare vegetables. Add tomatoes, potato, onion, green pepper, carrots, rice, salt, pepper and instant chicken broth to broth in Dutch oven. Simmer, covered, 30 minutes.

3. When chicken is cool enough to handle, skin and bone and cut into small pieces (about 2 1/2 cups). Add to soup. Cover and cook 15 minutes or until vegetables and rice are tender.

Makes 12 1-cup servings at 19 cents each.

[Magazine clipping.]

Chicken and Rice Deluxe

1 broiler-fryer, cut up (2 1/2 pounds)
1/4 cup (1/2 stick) margarine
1 large onion, chopped (1 cup)
1 medium-sized green pepper, chopped (1 cup)
2 ribs celery, chopped
1 cup uncooked long grain rice
2 cups water
1 can condensed cream of mushroom soup
1 envelope onion soup mix
1/4 teaspoon pepper

1. Brown chicken on both sidees in hot margarine in Dutch oven. Remove with tongs to plate. Stir in onions, green pepper and celery. Cook until vegetables are soft.

2. Add rice, water, mushroom soup, onion soup mix and pepper. Bring to boiling. Return chicken to pan. Lower heat; cover; simmer 1 hour or until rice is tender.

Makes 4 servings at 49 cents each.

[Magazine clipping. I'm not sure the 49-cents figure is still correct. But it's a nice idea.]

Chili Beans (a recipe in prose)

My own version is to take a large, preferably iron, pot; grease it with bacon fat; chop up a couple of onions, some garlic, a green bell pepper, and a few canned jalapeno peppers (available in any Mexican or gourmet food shop); and cook until the onions are soft but not burned. Then add two pounds of chuck steak cut into one-inch cubes, or two pounds of coarsely ground beef, and cook until it's throughly brown.

Add a small can of tomato sauce, four cans of water, and one large 32-ounce can of tomatoes. Season with three or four tablespoons of chili powder, a tablespoon of paprika, a spoonful of ground cumin, some oregano, salt, pepper, a splash of vinegar, and a dash of Worcestershire sauce. Bring to a boil, reduce heat, and simmer covered for about an hour, or longer if coarser cuts of meat are used. For the final 30 minutes, add two 16-ounce cans of drained kidney beans. Served topped with chopped onions or melted jack cheese.

Be sure to cook enough so there'll be some left over for breakfast.

[Magazine clippping, but cheap enough paper to be the Sunday supplement. Usually I translate prose recipes into a list of ingredients and THEN the prose, but the ingredient amounts are too casual to use a list format. I think it was "some oregano" that made me throw in the towel. However, I am highlighting the ingredients in color, as a palliative measure. Enjoy; it sounds tasty, although not (shudder) for breakfast.]

Orange-Honey Custard

2 cups milk, scalded
3 tablespoons honey
1/2 cup nonfat dry milk
3 eggs, beaten
1 teaspoon frozen orange-juice concentrate
1/2 teaspoon grated orange peel
1/8 teaspoon salt

In small bowl, with fork beat to blend milk, honey and dry milk; set aside and cool to lukewarm. In another bowl mix eggs, orange concentrate and peel and salt. Slowly pour in milk mixture, stirring to mix thoroughly. Pour into greased shallow 1-quart baking dish or six 6-ounce custard cups. Place in larger baking pan; set on rack in oven and fill pan with 1 inch hot water. Bake in preheated 300 degree oven 40 to 45 minutes or until knife inserted in center comes out clean. Cool on rack, then chill if desired.

Makes 6 servings.

[Magazine clipping.]

Brown-Rice Pudding

1/2 cup sugar
1/2 cup nonfat dry milk
1/4 teaspoon salt
2 1/2 cups milk
2 eggs
1/2 teaspoon vanilla
2 cups cooked brown rice
1/2 cup raisins or chopped dates
nutmeg to taste

In a large bowl stir together sugar, dry milk and salt. Add milk, eggs and vanilla; beat well with fork. Stir in rice and raisins. Turn into greased 1 1/2-quart casserole. Sprinkle with nutmeg. Bake in preheated 325-degree oven 15 minutes. Stir, then bake 35 minutes longer or until milk is absorbed. Serve slightly warm or chilled.

Makes 4 to 6 servings.

[Magazine clipping.]

Old Family Shortbread

1/4 lb butter
1/4 cup sugar
3/4 cup plain flour
1/4 cup cornstarch

Cream butter and sugar. Sift flour and cornstarch and add to creamed mixture, mixing well. Form into a ball and press into an ungreased round cake pan until about a 1/2-inch-thick round is formed. Roll out the dough and cut into shapes. Bake at 300 degrees for 45 minutes or until nicely browned.

[Newspaper clipping. Recipe note: "'We ususally had a shortbread to nibble on for dessert,' said Blakey." I gather this was one of a series of recipes attached to an article, probably associated with Irish cookery for St. Patrick's Day.]