Spiced Tangerines
“Meet the Millers” & Home Service Iroquois Gas Corporation December 27, 1960
Author: Meet the Millers
- 6 whole peeled tangerines
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/2 cup vinegar
- 2 2" sticks of cinnamon
- 1/2 tsp whole allspice
- 18 cloves
Combine all ingredients except cloves and tangerines and simmer 5 minutes.
Insert 3 cloves in each tangerine.
Place 3 at a time in the liquid and cook 5 minutes.
Repeat.
Place all the tangerines in the syrup and let stand overnight.
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Chicken Pate
Chicken Pate recipe from "Meet the Millers" & Iroquois Gas Corporation, December 27, 1960
Author: Meet the Millers
- 1 lb chicken livers
- Boiling Water
- 1 cube chicken bouillon
- 1 cup butter
- 2 tbsp grated onion
- 2 tsp salt
- 1/4 tsp mace
- 1/8 tsp cloves
- 1 1/2 tsp dry mustard
- 1/8 tsp anchovy paste
- 1 tbsp brandy
Cover chicken livers with boiling water, add 1 chicken bullion cube and simmer 20 minutes.
Drain and grind very fine.
If using a blender, blend with all other ingredients, using butter to moisten.
If using a grinder, blend all ingredients thoroughly.
Pack in mold and chill.
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Chocolate Cream Puffs
Author: Meet the Millers
Cream Puffs
- 1 cup boiling water
- 6 tablespoons butter
- 2 squares chocolate
- pinch salt
- 1 cup flour
- 4 eggs
Filling
- 1 package chocolate pie filling
- 1 square chocolate
- 1 1/2 cups milk
- 2 tablespoons sugar
- 1 tablespoon butter
- 1 tablespoon instant coffee
Cream Puff
Combine water, butter, chocolate and salt; bring to a boil
Add flour all at once and combine
Add eggs one at a time
Stir after each addition until the batter again forms a mass.
Shape as desired on a buttered baking sheet.
Bake at 400ºF for 10 minutes. Reduce temperature to 350ºF, and bake until done- about another 30 minutes.
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Venison or Moose Pot Roast
Author: Meet the Millers, Nov 11, 1958
Marinade
- 1 cup vinegar
- 1 cup red wine
- Pinch bay
- 1/4 cup onion
- 1/2 cup carrot sliced
- 1 lemon thinly sliced
- 6 juniper berries
Cooking liquid
- 1/2 cup hot fat
- 1 can consomme
- 1 cup marmalade
- 1 cup water
- 6 apples peeled and cored
Cooking
Brown in hot fat, add liquids and simmer for 1 hour
Add apples and simmer until done.
Gravy may be thickened if desired
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From “Meet the Millers”, January 15, 1957
Party Goulash
- 1 cup onion sliced
- 1 pound beef cubed boneless
- 1 pound veal cubed boneless
- 1/2 pound pork cubed
- flour for coating meat
- 4 tablespoons olive oil
- 1 pound sauerkraut
- 1 tablespoon paprika Hungarian
- 1 teaspoon caraway seeds
- 1 cup consomme
- 1/4 teaspoon bay
- 1/8 teaspoon thyme
- 1 cup soured cream
Cook Onions in oil.
Shake meat in flour and saute in oil.
Add other ingredients except soured cream and simmer until tender.
Remove from broth and thicken with 1 tablespoon flour mixed in cold water.
Pour over sourced cream and stirring, heath through but do not boil.
Return meat to sauce.
This may be reheated over a low flame.
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random stuffs mostly vintage and found
