Cookbook Reviews...The Good Housekeeping Cookbook

  The cookbook we are featuring is one of the types that every cook should have in her collection. The Good Housekeeping Cookbook published in 1963 not only has recipes but chapters and charts. On Family meals, Weight watching, When You Go Marketing, some very good and informative reading. 
  The marketing section is one of the better chapters of its kind. The hints are just as useful today as when the book was first published.
  I also own a later edition, published in 2007 that is equally as good. I however, find that I tend to use the 1963 volume more. 
  We hope that all of you will find something you might like to try and encourage you to look for a copy of the book, used or new. You can never have too many cookbooks, Right?

Here are some recipes from this book:

Pan Fried Liver and Bacon

Chocolate Almond Butter Balls

French Toast

Cracker Crisp Salad

Fresh Apple Cookies

Buttermilk Pancakes

Braided Onion Bread

Spinach Salad a la Grecque

Banana Tea Bread

Butterscotch Cream

Spareribs and Sauerkraut

Pineapple Spice Drop Cookies

French Dressing with Roquefort Cheese

Shrimp Scampi

Salted Peanut Cookies

Family Favorites...Banana Custard Pudding

Our grandmother used to call this “boiled custard”, as opposed to baked custard, I suppose.  But this nutritious pudding is easy to make and certainly fits the budget category – it cost me $1, at a time when milk is a little high priced.   You don’t even need the banana; the custard is good just as it is.  It’s not nearly as sweet-tasting as commercial pudding mixes or pudding cups, and this old-fashioned dessert is also excellent for those on a gluten-free diet.
I poured mine into a shallow glass dish, and covered it with plastic wrap right on the surface of the pudding, so it would cool fast and not get a skin on top.   I am going to use the egg whites for easy coconut macaroons, another dessert we like.                 
Banana Custard Pudding
     1/2  Cup  Sugar
  1         Tablespoon  Cornstarch
     1/8  Teaspoon  Salt
  1 1/2  Cups  Whole Milk
  3         Large  Egg -- Yolks
  1         Teaspoon  Vanilla Extract
  1         Medium  Banana -- sliced
In a saucepan, combine sugar, cornstarch and salt.  Gradually add milk, cook and stir over medium heat until mixture comes to a boil.  Cook and stir 2 minutes longer.
Stir a small amount into the egg yolks, then return all to the pan.  Cook and stir until thickened.  Remove from the heat and stir in vanilla extract.  Chill for 1 hour.
Just before serving, fold in banana.
4 Servings
2016 Cost:  $1.00 or 25¢ per serving.
"Taste of Home Budget Suppers "
Per Serving: 246 Calories; 7g Fat (25.0% calories from fat); 8g Protein; 39g Carbohydrate; 1g Dietary Fiber; 171mg Cholesterol; 165mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.

Fig Bars

 This recipe for fig bars was one I had to try, Fig cookies being one of my all time favorite cookies and while I don’t have access to fresh figs you can buy dried ones at our local store. This recipe calls for a nine ounce bag of dried Mission figs and the bags are now seven ounces. I had bought two bags, so divided them into 8 ounces each.  This yielded plenty of fig filling and while they were good cooled, they were marvelous eaten warm. They are easy to make if you are needing a last minute treat. Do try them the way the recipe is written and than I think you could do some variations, maybe some orange peel added? I will make these again as they were so well received.
Fig Bars
Prep Time 30 min       Total Time  1 hr 50 min       Servings 16
½ cup butter or margarine, softened
¼ cup granulated sugar
¼ teaspoon vanilla
1 cup Gold Medal™ all-purpose flour
¼ cup granulated sugar
1 cup boiling water
1 bag (9 oz) dried Mission figs, chopped (1 cup)
¼ cup Gold Medal™ all-purpose flour
¼ cup packed brown sugar
3 tablespoons cold butter (do not use margarine)
¼ cup quick-cooking oats
¼ cup chopped walnuts
 Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 cup flour until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until center is set
 Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.
 In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.
 Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

From the Garden...Honey Glazed Carrots

Here's another simple side dish for company meals – just a little special, not too sweet, and easy to make. Not every dish on the table needs to be complicated.  
This is one of our favorites. If you don’t want to use fresh carrots, frozen ones work well, too, even a quart of canned ones. Cook them according to the package directions, and then add the glaze.  You can slice your carrots a day ahead, and refrigerate, covered.  Mix your brown sugar and honey in a small covered dish and refrigerate it overnight too.  Serve in your best, prewarmed vegetable dish.
Honey Glazed Carrots
2 pounds Carrots -- sliced
1/4 Cup Butter
2 tablespoons Brown Sugar
2 tablespoons Honey
Cook carrots 15-20 minutes. Drain. (Save the cooking liquid for gravy.) Melt butter, add brown sugar and honey, cook until glazey like or in microwave 45 seconds. Pour over carrots and mix well.
2016 Cost: $1.94 or 25¢ per serving
Per Serving: 119 Calories; 6g Fat (42.7% calories from fat); 1g Protein; 17g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 95mg Sodium. Exchanges: 2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

Raspberry Jello Salad

The Taste of Home usually has recipes we all like and this was another one.
Reminded me of something I would have made as a young house wife. They were listing it as a salad, but we ate it as a dessert. You could use it either way and vary the jello flavor with what ever flavor and color you would like. 
 The recipe calls for cream cheese softened, and I had some soft cream cheese in the tub that I needed to use. It worked just fine, I think the bar of cream cheese might make it a tad firmer which would have been fine also. 
 I made half of the recipe, and it really makes a lot. It doesn’t seem like a three ounce box of jello would make that much, but I fed six people and had some left over.
However, it will keep if you want to make the full recipe. Notice that there is 4 cups of soda, 2 cups hot and 2 cups chilled.
Raspberry Jello Salad 
2 cups lemon-lime soda to heat
2 packages (3 oz. Each) raspberry jello or flavor of your choice
6 oz. Cream cheese, softened (Block or soft tub)
2 cups lemon-lime soda, chilled
1 carton (12 oz.) frozen whipped topping, thawed

 Heat 2 cups soda on high in Microwave for 1 minute or until hot. Use a large enough container in case it foams up. Place hot soda and gelatin in a blender; or mixer bowl. If using blender cover, and process until blended. Add cream cheese and blend in. If using blender transfer to a large bowl; stir in chilled soda. Whisk in the whipped topping. Pour into a 3 quart trifle bowl or attractive glass bowl. Chill covered, stirring once or twice at first, until firm. At least 4 hours. The soft cream cheese won’t set up quite as firm. Serve in dessert dishes garnished with extra whipped topping and fresh fruit.

Stuffing Salisbury Steak with Mushroom Gravy

Remember when Salisbury steak was a popular way to stretch ground beef?  Well, it still does, and it’s still good.   I used some leftover stuffing mix for the crumbs, and they added a lot of flavor.
You can make 4 dinner-size servings or 5 or 6 patties for smaller portions.  I used some cold beef fat for the fat, and home canned broth for the gravy.
Stuffing Salisbury Steak with Mushroom Gravy
  4          tablespoons  Milk
  1          Large  Egg -- slightly beaten
  2          tablespoons  Onion -- finely chopped
     1/2   teaspoon  Salt
              dash  Pepper
     2/3   cup  Herb Stuffing Mix -- finely crushed
  1          pound  Ground Beef
  2          tablespoons  Fat
  2          tablespoons  Flour
  4          ounces  Mushrooms, Sliced
  1          cups  Beef Broth
Combine milk, eggs, chopped onion, salt, and pepper in a large bowl.  Stir in stuffing mix; let stand for 5 minutes.  Add ground beef; mix well.
Divide meat into 4 portions; shape each into a thick oval patty.  Brown in lard or bacon fat in a skillet until done to taste.
Make gravy with some mushrooms to serve over the patties.
Brown the mushrooms in the fat, stir in the flour; cook 1 minute.  Gradually add the broth and cook until thickened.  Serve over the patties.

Sunday in Iowa...

Red Cannas are so Iowa...they have been appearing in yards and gardens for years, and are still very popular.  They have the most impact in large groups of the same color, and red is the original.

These are on both sides of the entrance to the driveway of a farmhouse on highway 92 west of Rose Hill, Iowa.  

Cookbook Reviews...The Casserole Cook Book.

The Culinary Arts Institute of Chicago (CAI) published pamphlets on cooking in the 40’s and 50's.  There were twenty-four books in the 1950's series, released in two sets of twelve books, dating from 1954 to 1956. The first twelve were collected into a binder, and then all 24 were sold in a boxed set with two binders as "Cooking Magic."
Myrna and I have a number of these little pamphlets; they are easy to pick up at book sales.  I personally like them for the very cute illustrations, but also for the recipes that work.  These older pamphlets challenge you with cooking techniques you may have not been brave enough to try, and use older ingredients like lard.  These books were republished several times with different covers, and seemed to disappear after the 80’s.  They are still, however, easy to find at used book sales, yard sales, antique malls and flea markets.  I don't think either of us ever purchased one new. 

We are going to visit number 102 - The Casserole Cook Book.
In the introductory pages, they covered “Aides to Casserole Cooking” like making your own white sauce, biscuits, pastry toppings, and how to cook rice, noodles, and make mashed potatoes and buttered bread crumbs. 
They included main dish casseroles, vegetable side dish casseroles and dessert casseroles.  We didn’t have any trouble finding something “new to us” to try and share.

Tamale Perfection

Beef Roll-ups

Fresh Mushroom Soufflé

Baked Tapioca Pudding

Vegetables in Cheese Sauce