Buffalo, Buffalo History, food, Iroquois Gas Corporation, MCM food, Meet the Millers, Meet the Millers, Meet the Millers, National Fuel Gas, recipe, vintage

Canadian Cheese Soup “Meet the Millers” December 29, 1960

 

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Canadian Cheese Soup

Originally from WBEN-TV's "Meet the Millers" TV show and the Iroquois Gas Corporation Home Service
Author: Meet the Millers

Ingredients

  • 3 tbsp minced onion
  • 3 tbsp grated carrot
  • 3 tbsp butter
  • 4 cups chicken broth
  • 1/2 tsp dry mustard
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 2 tbsp cornstarch
  • 1/4 cup milk
  • 1/4 lb cheddar cheese
  • 2 tbsp minced parsley
  • 1 cup beer (optional)

Instructions

  • Cook onion and carrot in butter 10 minutes, stirring occasionally.
  • Add broth, mustard, and paprika.
  • Cook over low heat 15 minutes.
  • Mix together cornstarch and milk, stir into soup.
  • Cook 5 minutes.
  • Add cheese and beer, stirring over low heat until cheese melts.
  • Taste for seasoning (salt & pepper).
  • Sprinkle with minced parsley.

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food, Iroquois Gas Corporation, MCM food, Meet the Millers, Meet the Millers, Meet the Millers, recipe

Spiced Tangerines “Meet the Millers” December 27, 1960

 

spiced tangerines
Print Recipe

Spiced Tangerines

“Meet the Millers” & Home Service Iroquois Gas Corporation December 27, 1960
Author: Meet the Millers

Ingredients

  • 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

Instructions

  • 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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Buffalo, Iroquois Gas Corporation, MCM food, Meet the Millers, Meet the Millers, recipe

Chicken Pate “Meet the Millers” December 27, 1960

 

Chicken Pate
Print Recipe

Chicken Pate

Chicken Pate recipe from "Meet the Millers" & Iroquois Gas Corporation, December 27, 1960
Course: Appetizer
Author: Meet the Millers

Ingredients

  • 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

Instructions

  • 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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