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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This recipe for Mexican Twelfth Night Bread is another classic recipe from “Meet the Millers “. In a poor decision the recipe was released 4 days after the traditional celebration of Twelfth Night (released Tuesday January 9, 1958; Twelfth Night is traditionally celebrated January 5th). They tried though.
Mexican Twelfth Night Bread
Course: Dessert
Cuisine: Mexican
1 3/4 cups flour sifted 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 2 tablespoon butter 1 egg beaten 1/4 cup milk confectioners sugar (optional) cinnamon sugar (optional) maple syrup (optional) butter Sift dry ingredients and cut into butter.
Combine with a mixture of the egg and milk.
Knead gently to form a mass.
Form into balls about 1" in diameter; grease hands if necessary while forming the balls.
Cover and let stand twenty minutes at room temperature.
Roll on lightly floured board into very thin cakes.
Drop into 375° F deep fat and fry to a golden brown on each side.
Dredge breads with confectioners sugar, cinnamon sugar, or serve with maple syrup or honey
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Walnut Slices
¾ cup brown sugar
1 ½ cups butter
3 ¼ cups flour
Mix sugar and butter. Add flour and pack in pan. Bake at 300° F until slightly brown. Cover with topping and bake at 275° F until puffed.
Topping
2 cups brown sugar
6 tablespoons flour
1 ½ teaspoons baking powder
1 ½ cups dates chopped
1 ½ cups nutmeats chopped
6 egg whites beaten stiff
½ teaspoon salt
Mix dry ingredients and fold with dates and nuts into whites. Cover slices and bake.
Thursday December 19, 1957 “Meet the Millers” Iroquois Gas Corporation
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Some more information about Mildred Miller can be found at the Buffalo Broadcasters Association website
Walnut Slices
BEANS PRINCESSE
2 packages frozen green beans (cut or frenched)
1 can mushroom soup
1 can french fried onions.
Place beans in buttered baking dish. Cover with mushroom soup and top with onions. Bake at 350° for 1 hour.
“Meet the Millers”, Tuesday December 31, 1957, Iroquois Gas Corporation
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FLOATING ISLAND SOUP
from the always loving and fighting first couple of Buffalo, NY food- the Millers
1 quart tomato juice
juice of one lemon
½ teaspoon basil
2 teaspoons minced onion
Combine all the ingredients and simmer for ten minutes. Top with the following:
MAYONNAISE FLOATING ISLANDS
2 egg whites, beaten stiff
pinch salt
2 tablespoons mayonnaise
Fold mayonnaise into egg whites, drop by spoonfuls in shallow pan of hot water and bake at 400° for seven minutes or until set.
Tuesday July 9, 1957 “Meet the Millers” Iroquois Gas Corporation Home Service
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random stuffs mostly vintage and found
