SCALLOPED CORN
Course: Side Dish
Cuisine: American
Keyword: casserole, corn
Servings: 6
Author: Doris Sager
3 c. fresh or canned corn 3 eggs beaten 1 c. milk 1 l/2 tsp. salt ⅛ tsp. pepper 2 tbsp. butter Bread crumbs Pimiento or green pepper strips Combine the first 5 ingredients.
Pour into greased casserole.
Lay strips of pimiento or green pepper across top.
Sprinkle with buttered bread crumbs.
Bake uncovered at 350° for 1 to 1½ hrs.
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sweet and sour chicken
Course: Dinner
Keyword: Chicken
Author: Marcia Selover
1½ pound boneless chicken breast cubed 1 16 oz can pineapple chunks Sweet and Sour Mixture 1 cucumber remove seeds 2 sticks celery 1 green pepper 1 carrot stick 1 cup cider vinegar 1½ cup water 1 cup sugar ½ cup catsup 4 tablespoons corn starch 1 tablespoon dark soy sauce Chicken Marinade 2 tablespoons dark soy sauce 1 teaspoon dry sherry ½ teaspoon salt ¼ teaspoon sugar Dash of pepper Batter 1 cup self-rising flour 2 tablespoons corn starch 1½ cups water Dry Mixture 1 cup self-rising flour 2 tablespoons corn starch Cut cucumber, celery, green pepper, and carrot into chunks.
Soak vegetables in cider vinegar, water, and sugar for at least two hours.
Drain pineapple chunks and use the juice and above mixture to make gravy.
Add catsup, corn starch (mixed with a little water), and soy sauce to gravy.
Marinate the chicken for 20 minutes in soy sauce, sherry, salt, sugar, and pepper.
Dip cubed chicken first into the batter, then into the dry mixture.
Using 1/2 inch of oil in pan or wok, deep fry chicken for about 10 minutes.
Drain on paper towels.
Heat pineapple chunks and vegetables in pan or wok.
Serve with rice.
NO BAKE CHOCOLATE WALNUT BALLS
Course: Cookie, Dessert
Cuisine: American
Keyword: chocolate, cookie, cooky
Servings: 40 cookies
Author: Kathy Belgrade
36 chocolate wafers crushed fine 1 c. finely chopped chocolate bits 1 c confectioner‘s sugar ¼ c orange juice ½ c finely chopped walnuts 3 tsp. corn syrup Mix crumbs, bits, sugar, and walnuts.
Add syrup and juice.
Mix well.
Form into 1" balls.
Roll in confectioner's sugar, cocoa, and finely chopped nuts.
Store in a tight container
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WHITE GOAT CHEESE AND HERB SPREAD BRYNZA DE BRAILA FRECATA
Course: Appetizer
Cuisine: Romania
Keyword: appetizer, cheese, fancy cheese, olives
½ lb. brynza cheese or feta cheese ½ lb. unsalted butter softened 2 Tbsp. fresh chives finely cut 2 Tbsp. fresh fennel leaves finely cut (or 1/2 tsp.powdered fennel) 2 Tbsp. parsley finely chopped 8 fresh parsley sprigs 1 tsp. paprika 1 tsp. caraway seeds 2 med. tomatoes sliced 16 Greek olives 16 red radishes trimmed 8 scallions cut into 3" lengths Crumble cheese very finely into a bowl.
Add the butter and beat vigorously with a wooden spoon, mashing the cheese and butter together against the sides of the bowl until the mixture is light and fluffy.
Beat in the chives, fennel, chopped parsley, paprika, and caraway seeds.
Mound the cheese-herb mixture in the center of a platter and arrange the tomatoes, olives, parsley sprigs, radishes, and scallions attractively around it.
Serve at room temperature with rye or pumpernickel bread
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Boston Cookies
Course: Cookie, Dessert
Cuisine: American
Keyword: cookie, cooky
Author: Mrs. Eugene Crow
1 cup butter 3 eggs 1½ tbsp hot water 1 tsp cinnamon ½ cup raisins chopped 1½ cups sugar 3¼ cups flour ½ tsp salt 1 cup walnuts chopped Cream butter and sugar.
Add eggs, well-beaten, and soda which has been dissolved in the hot water.
Sift together the flour, salt, and cinnamon.
Add half of this to the thin mixture, then add the walnuts and currants or raisins.
Add the rest of the flour ad beat well.
Drop on a buttered sheet and bake in a moderate (350°-400°) oven.
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random stuffs mostly vintage and found
