|
----- Original Message -----
From: Brent
To: phaedrus
Sent: Sunday, January 21, 2001 17:31
Subject: WW II recipes
I'm looking for recipes that overcame rationing during World War II
to serve at a reception for a museum exhibit on WWII propaganda posters.
They need to be finger foods.
Hi Brent,
Just so happened we had an authentic WW II cookbook in the house. Below are
some recipes, one for a "war cake" and several for appetizers. Note that due
to meat rationing, people made use of such things as beef tongue, and chicken livers.
There are also several WW II recipes at:
https://www.lynchburg.edu/historyctr/chronicle/ww2_recipes.htm
Phaed
These are from an authentic WWII era cookbook,
"The Wartime Cookbook" (1942) :
Chicken Liver and Bacon Appetizers
1/2 pound chicken livers
salt & pepper
2 tablespoons butter or margarine
sliced bacon
Cut chicken livers into halves, season with salt & pepper and saute
in butter 1 minute. Wrap each piece of liver in a strip of bacon and
fasten with a toothpick. 10 minutes before serving, place bacon-wrapped
livers in a pan and broil until bacon is crisp. Drain on absorbent paper.
Serve hot on toothpicks or on small squares of toast. makes 14.
---------------------------------------------
Cheese Puffs
6 slices bread
2 tablespoons butter or margarine
1/2 cup grated cheese
1/8 teaspoon baking powder
1/8 teaspoon salt
1 egg, separated
Cut 2-inch rounds from bread and toast lightly on one side.
Spread with butter on untoasted side. Mix cheese, baking powder,
salt, and beaten egg yolk; fold in stiffly beaten egg white.
Spread thickly over buttered side of bread and place close together
on cookie sheet. place under preheated broiler until puffed and
light brown. makes 6 puffs.
----------------------------------------------
Sailboats
8 small dill pickles
8 slices salami
2 tablespoons cream cheese
Cut pickles lengthwise into halves and make a lengthwise slit
in each pickle on cut side. Cut salami into shapes of sails and
insert into slits. Flute the edges of sails with cream cheese
pressed through a pastry tube. makes 8 hors d'oeuvres.
------------------------------------------------------------------
Canape spreads:
Mix all ingredients throroughly and spread on toast or crackers.
Tongue
1 cip ground cooked beef tongue
2 tablespoons horseradish
1/8 tablespoon salt
2 tablespoons mayonnaise
---------------------------------
carrot and peanut butter
1 cup grated uncooked carrots
1 tablespoon brown sugar
1 tablespoon peanut butter
---------------------------------
Egg and sardine
3 hard-cooked eggs, chopped
12 sardines, chopped
1 teaspoon prepared mustard
---------------------------------
frankfurter
4 cooked frankfurters, ground
2 tablespoons picallili
1 teaspoon prepared mustard
---------------------------------------------------------------------
War Cake
Makes 1 -9-x13 inch cake
" War Cake uses ingredients that were available to the average
household during World War II. Great served with whipped topping! "
Ingredients
1 cup packed brown sugar
1 1/4 cups water
1 cup raisins
1 cup chopped walnuts
1/2 cup chopped candied citron
1/3 cup shortening
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups all-purpose flour
5 teaspoons baking powder
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x13-inch baking pan.
2. In a large saucepan over medium heat, combine brown
sugar and water. Add raisins, nuts, candied citron,
shortening, salt, nutmeg, and cinnamon; bring to a boil
and boil 3 minutes. Remove from heat and cool.
3. Sift in flour and baking powder; stir until well blended.
Pour into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes or
until a toothpick inserted in center comes out clean.
Remove from oven and cool on a wire rack. Leave in pan and
cut into squares. .
----- Original Message -----
From: Janice
To: phaedrus
Sent: Friday, January 26, 2001 09:30
Subject: chop suey cake
Hello, Could you please find a recipe for chop suey cake.
Thank you.
Janice
Hi Janice,
There are two below. Not much difference between them. I found dozens, but they are all about the same.
Phaed
Chop Suey Cake
Ingredients :
1 1/2 c. sugar
1 lg. can crushed pineapple with juice
2 eggs
1 c. chopped English walnuts
2 c. flour
2 tsp. baking soda--
Frosting:--
1 (8 oz.) Philadelphia cream cheese
1 stick oleo
1 tsp. vanilla
2 tbsp. milk
2 c. powdered sugar
Preparation :
Mix all together by hand. Bake at 350 degrees for 30-40 minutes
in 9 x 13 inch pan. Mix with mixer until creamy. Frost cake while
warm. Sprinkle chopped nuts over frosting. Keep refrigerated.
Put in greased and floured pan.
----------------------------------
Chop Suey Cake And Frosting
Ingredients :
2 c. regular flour
2 c. granulated sugar
2 tsp. baking soda
2 eggs, beaten
1 (20 oz.) can UNsweetened crushed pineapple, juice and all
1 c. chopped walnuts or pecans
Frosting:
1 (8 oz.) pkg. Philadelphia cream cheese at room temperature
1 stick butter or margarine
2 c. powdered sugar
1 tsp. vanilla extract
Preparation :
NOTE: Cake has no shortening. Sift together flour, sugar,
baking soda in large mixing bowl. Stir in eggs, pineapple and
juice, and chopped nuts. Mix well with large spoon (don't need to
use electric mixer). Pour into 13x9 inch greased and floured pan.
Bake 35-40 minutes at 350 degrees. Cool before frosting. Cake
freezes well. Mix together and beat with electric mixer until
smooth.
----- Original Message -----
From: Helen
To: Phaed
Sent: Thursday, January 25, 2001 21:24
Subject: Venison
Dear Phaed:
Seeking venison recipes to include marinade(s).
Have a shoulder roast, round steaks and Italian style cutlets.
Thank you.
Helen
Hi Helen,
Here are several sites with lots of venison recipes, some with marinades:
https://www.martinsburg.com/wv.recipes/venison_recipes.html
https://www.dnr.state.oh.us/odnr/wildlife/hunting/recipes/vrecipe.html
https://www.pastrywiz.com/archive/category/venison.htm
https://pws.gamewood.net/~simons/visitors.htm
Also, below are a few venison recipes that are a little bit different.
Phaed
Saltimboca
(Bien Venidos al Gabaldon de Casa Vieja)
This is a classic recipe of the Italian cuisine, and a great way
to do a tender piece of venison. For the showman, this is a natural
for tableside chafing dish presentation, complete with flames and
the most wonderful aroma imaginable.
For two people, you will need two, thin 4-5 ounce pieces of your
venison, the sirloin or a tender slice of leg are ideal. With a meat
hammer, or the side of a coke bottle, carefully flatten the meat till
it is very thin. Try for a roughly square shape when you are done.
On each piece of meat, place a couple very thin slices of real
Italian Procciuto ham. On these, put a thin slice of good muzzarela
cheese, about 1/8 inch thick. Now roll each package up, jellyroll fashion,
tucking the ends in neatly. Tie in a couple places so they will hold
together. The Saltimboca can be prepared to this point well ahead of
when they will be needed. Just before serving, heat a heavy skillet or
chafing dish, add:
2 Tbl. butter
Saute the Saltimboca in the butter until they are cooked through and
lightly browned. Then add:
1/4 cup real Italian Dry Marsala Wine
Flame the wine,when flames go out, add:
2 Tbl. butter
Toss the Saltimboca around a bit until the butter is melted and forms
a sauce. Serve with linguini, a nice salad and a bottle of dry red wine.
---------------------------------------------------
Apple-Currant Stuffed Venison Chops
6 venison chops, cut 1 1/4" to 1 1/2 " thick
1 1/2 cups garlic croutons
1/2 cup apple, chopped
1/2 cup Cheddar cheese, shredded
2 Tbsp. dried currents
2 Tbsp. Homemade Butter, melted
2 Tbsp. orange juice
1/4 tsp. salt
1/8 tsp. cinnamon
Apple--Orange Cranberry Liqueur Sauce
Preheat oven to 350 degrees. Cut a pocket in the side of each
venison chop. Mix together the croutons, apple, cheese and currants.
In another bowl, combine melted Homemade Butter, orange juice, salt
and cinnamon. Pour butter mixture over the crouton mixture and mix gently.
Lightly stuff the venison chops with the butter-crouton mixture.
Place the stuffed chops in a shallow baking pan and bake uncovered
for 1 hour. Cover with aluminum foil and bake for another 15 minutes.
Serve with Apple--Orange Cranberry Liqueur Sauce. Serves 6.
--------------------------------------------------------------------------------
Roast Venison Tenderloin With Blackberry Sauce
1 lb. venison tenderloin
1/2 tsp. ground thyme
1/4 tsp. ground nutmeg
1 tsp. black pepper
1/2 cup soy sauce
1 cup hickory chips
5 lb. of charcoal
Blackberry Sauce
parsley sprigs
radish rosettes
yellow squash slices
Mix thyme, nutmeg, pepper and soy sauce, and marinate venison
tenderloin overnight in the refrigerator. Soak 1 cup of hickory
chips in a bucket of water overnight. Build a fire in a covered
barbecue grill using 5 lbs of charcoal. Allow the coals to burn
for 30 minutes. If using a gas grill, preheat for 30 minutes.
Scatter the soaked chips over the coals and close the lid for 10
minutes. Place the tenderloin on the grill and baste with the
marinade, Close the lid and cook for 10 minutes. Turn the tenderloin
and baste again. Close the lid and cook for another 10 minutes.
The meat should be slightly pink in the center and quite moist.
Serve on a platter with Blackberry Sauce. Garnish with parsley
sprigs, radish rosettes and yellow squash slices. Serves 2 to 4.
----- Original Message -----
From: Camille
To: phaedrus
Sent: Monday, January 22, 2001 11:37
Subject: (no subject)
Hello there,
I was wondering... I love to bake biscotti for my family..
However the recipe I use always seems so crumbly. The tops
of the dough seems to crack during the first baking process.
Any ideas?
Also how does one make Balsamic Vinegar Glaze?
Thanks.
Hi Camille,
There's a balsamic vinegar glaze recipe below.
As for the biscotti, I don't know which particular type of biscotti recipe you are using, and I'm not versed in biscotti cooking.
However, if I may make an educated suggestion, try increasing the amount of butter or oil. If, as in some biscotti recipes,
no butter or oil is used, then try adding a little.
Phaed
Balsamic glaze
-- 8 ounces (1 cup) balsamic vinegar
-- 1 4-inch sprig rosemary
-- 3 cloves garlic (smashed)
-- 2 to 3 tablespoons honey
In a small pan, combine vinegar, rosemary and garlic and simmer on
low-medium heat until it is about one-quarter the original quantity
and very thick. Remove from heat. Take out and discard garlic.
Add honey and stir.
Pour into a squeeze bottle and chill until needed.
Nutrition information per tablespoon: 25 calories, 0 protein,
0 fat, 7 grams carbohydrate, 0 cholesterol, 1 milligram sodium.
----- Original Message -----
From: Buonodm
To: phaedrus
Sent: Friday, January 26, 2001 23:40
Subject: 5th Avenue Candy
Can you tell me when the 5th Avenue candy bar stopped being sold with an
almond at each end. I remember them with the almonds in the mid to late
1950's, but I can't convince my younger friends that they used to be sold
that way.
Hi,
Actually, it was 1987 when Hershey's dropped the almonds. Anyhow, your proof is
at the Reader's Digest site:
Reader's Digest
To wit:
"5th Avenue Candy Bars with Almonds"
"This candy bar was introduced in 1936 by Food Industries of Philadelphia
which was sold to Hershey Foods Corporation in 1986. Unlike today's version,
the old 5th Avenue Candy Bar had almonds on top. In 1987, however, the almonds
were removed from the bar for "marketing reasons." So it goes. If you want
more information about Hershey and its products, visit www.hersheys.com.
If you're a 5th Avenue Candy Bar fanatic, you can even sign on to www.fas.harvard.edu/~sachs/interesting/5thAve.html. (This site is down - Phaed)
This site has facts about the candy and even pictures of the wrapper. If you want
to complain, or need a shoulder to cry on (some people are very upset about
the whole almond thing), call Hershey at 800-468-1714."
Phaed
|
