newspaper recipes – The Cookbook Hunter

The New York Times Cook Book

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The New York Times Cook Book
Edited by Craig Claiborne
Designed by Jacqueline Wilsdon
Copyright ©1961 by Craig Claiborne
Harper & Row, Publishers Incorporated
Pages 717

The first sentence from the preface:
“M.F.K. Fisher, that redoubtable writer on food, once note that the basis of French cuisine is butter, that of Italy olive oil, of Germany lard, and of Russia sour cream. Water or drippings are attributed to English kitchens, and to those of America, the flavor of innumerable tin cans.”
The book is broken out into standard cookbook sections, and with every section there is a great description. The first line from the Appetizers chapter:
“Appetizers or hors d’oeuvres are the frivolities of a meal, and, like champagne, they are capable of setting a mood.”
This sets the mood of the entire book.
This is a hefty book, filled with recipes that were particularly progressive for that era.
The photos in that book show the richness of the recipes.
The last section of the book has chapters devoted to Wine, Herbs & Spices, Sources for Ingredients, and Weights and Measures.

Egyptian Kebabs
2 whole chicken breasts
1 Tablespoon yogurt (I used Lebni)
¼ teaspoon salt
¼ teaspoon turmeric
1/8 teaspoon dry mustard
1/2 teaspoon curry powder
1/8 teaspoon ground cardamom
1 teaspoon lemon juice
1 teaspoon vinegar
8 thin slices onion 4 small tomatoes, halved
Skin and bone the chicken breasts and cut each into sixteen squares. Combine with the yogurt, salt, turmeric, mustard, curry powder, cardamom, lemon juice and vinegar and let stand one-half hour.
Thread on skewers two chicken pieces, one slice of onion, two chicken pieces, one-half tomato (I skipped these). Repeat until all the ingredients are used.
Broil slowly, turning occasionally, over hot coals or in a kitchen broiler until the chicken is tender, about ten minutes.
Transfer to a hot platter, sprinkle with lemon juice and garnish with fresh tomatoes, green pepper rings and fresh mint or parsley.

Mushroom Turnovers
3 ounce cream cheese, at room temperature
½ cup butter, at room temperature
1 ½ cups flour
Mushroom filling (below)
Mix the cream cheese and the butter thoroughly. Add the flour and work with the fingers or pastry blender until smooth. Chill well, for at least thirty minutes.
Preheat oven tot hot (450˚)
Toll the dough to one-eighth-inch thickness on a lightly floured surface and cunt into rounds with a three-inch biscuit cutter. Place a teaspoon of mushroom filling on each and fold the dough over the filling. Press the edges together with a fork. Prick the top crusts to allow for the escape of steam. Place on an ungreased baking sheet and bake until lightly browned, about 15 minutes.

Mushroom Filling
3 Tablespoons butter
1 large onion, finely chopped
½ pound mushrooms, finely chopped
¼ teaspoon thyme
½ teaspoon salt
Freshly ground black pepper to taste
2 Tablespoons flour
¼ cup sweet or sour cream
In a skillet, heat the butter, add the onion and brown lightly. Add the mushrooms and cook, stirring often, about three minutes.
Add the thyme, salt and pepper and sprinkle with flour. Stir in the cream cook gently until thickened.

Tea Scones
2 cups sifted flour
2 tablespoons sugar
3 teaspoons baking powder
½ teaspoon salt
1/3 cup butter
1 egg, beaten
¾ cup milk, approximately
Preheat oven to hot (425˚F)
Sift together the flour, sugar, baking powder and salt.

Chop the butter with a pastry blender until the flour coated particles of butter are the size of cornmeal.

Add the egg and about three-quarters of the milk. Stir quickly and lightly, only until no flour shows. Add more milk if needed to make soft dough.

Turn the dough out on a floured surface and knead gently about fifteen times. Cut the dough in half. Shape each half into a ball, press each down into a round about one-half inch thick and cut it into eight wedges like a pie.

Place the wedges on a greased cookie sheet without allowing the sides to touch. Glaze, if desired, with lightly beaten egg. Bake until deep golden brown, about twelve minutes. Note: Scones may be cut also into two-inch rounds or into squares.

Lobster Moana

1 live lobster, 2 to 2 ½ pounds
2 tablespoons oil
1 small clove garlic, minced
2 tablespoons rum
½ cup chicken or veal broth
1 cup bean sprouts
1 cup sliced water chestnuts
1 cup snow peas
1 ½ cups coarsely cut Chinese cabbage
Salt and freshly ground black pepper
1 egg, beaten

Cook the lobster as for boiled live lobster. Cool, clean, and remove the meat from the shell.

In a skillet, heat the oil and the sliced lobster meat and garlic and cook briefly. Add the rum, broth and vegetables and simmer, uncovered, five minutes. Season with the salt and pepper. Add the egg beaten lightly with a little of the hot sauce and cook, stirring until hot. Do not let boil.

Chicken Salad A la Chinoise

3 cups diced cooked chicken
1 cup canned bean sprouts, drained
2 stalks celery, diced
½ teaspoon salt
Freshly ground black pepper

French Dressing
¾ cup mayonnaise
Dash of soy sauce
Lettuce
Olives

Combine the chicken with the bean sprouts, celery, salt and pepper. Moisten with French dressing. Chill in refrigerator.
Flavor the mayonnaise with the soy sauce. Mix with the chicken mixture. Pile into crisp lettuce cups. Garnish with olives.

The New Pillsbury Family Cookbook

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This bright yellow spiral bound book that I picked up from an estate sale, not only has great recipes but the previous owner had compiled her own collection of newspaper, magazine, and other recipe clippings to create a treasure trove of recipes.

The New Pillsbury Family Cookbook
Published in 1973
408 pages broken up into 15 tabbed chapters. Also, would like to note that because it is a ring bound book, like the previous owner, you can add your own recipes to the book.
I couldn’t find newer versions of the book but there are still copies available on Amazon (see link in the book title above).

Even though some of the recipes are a bit dated, they are still tried and true, and a great cookbook to have. Where else could you find a recipe for Tangy Weiner Pick-Ups (don’t worry, I am definitely sharing that recipe as one of the Five Recipes).
The 15 tabs are broken out into easy to find sections, and on each tab it breaks out the recipe index
It’s Pillsbury so you know that the recipes have been tested and retested.
Love the ring binder! I love that you can add your own recipes (like the previous owner did)
There are make ahead tips, serving suggestions, dress up for familiar foods, How-to photographs, glossary, and so much more!

Crispy barbecued ribs laced with bourbon …Ribs this easy were never so good!

Kentucky-Style Ribs

3 to 4lbs. spareribs or country -style ribs
1 medium onion, sliced if desired
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 cup bourbon
3 tablespoons soy sauce

(I added 5 cloves of garlic, salt/pepper, and onion powder)

preheat oven to 350˚. cut ribs into serving pieces and arrange in shallow pan. Top with onion slices. Combine remaining ingredients; pour over ribs. Bake covered, 1 hour turning occasionally; uncover and bake 1/2 to hour or until ribs are tender, turning occasionally.

Tangy Wiener Pick-Ups
1 package Pillsbury homestyle or brown gravy mix
1/2 cup cold water
1/2 cup cold water
1/2 cup apple or currant jelly
2 tablespoons catsup
1lb. wieners or smokie links sliced

In saucepan or fry pan, combine gravy mix and water; blend thoroughly. Add remaining ingredients. Cook over medium heat until sauce thickens and wieners are hot. Serve with toothpicks

Spoon Bread
2 cups milk
1/2 cup cornmeal
1/2 teaspoon salt
2 tablespoon salt
2 tablespoons butter or margarine
2 eggs, slightly beaten

Preheat oven to 375˚. in saucepan, combine milk, cornmeal and salt. Cook over medium heat until mixture boils, staring constantly. Remove from heat and stir in butter. Add eggs, one at a a time, beating after each addition. Pour into greased 1-quart casserole. Bake uncovered, 30 to 3f minutes or until golden brown. Serve hot spooned from casserole; top with additional butter.

Best Ever Meat Loaf
1 can (10 1/2 ounces) condensed cream of mushroom or golden mushroom soup
1/2 cup dry bread or cracker crumbs
1 small onion, chopped
1 egg
1/2 teaspoon salt
2lbs. ground beef
1/3 cup water
2 to 3 tablespoons drippings

Preheat oven to 375˚. In large bowl, mix 1/2 cup of the soup with bread crumbs, onion, egg and salt. Add ground beef mix thoroughly. press into 9×5 -inch loaf pan. Bake 70 to 75 minutes or until no longer pink in center. Blend remaining soup, water and drippings from meat loaf. Heat, stirring occasionally. Serve as sauce over loaf.

Tips (From book)
For Frosted Meat Loaf, prepare loaf as above; bake 1 hour. remove meat to shallow baking dish or heat-proof platter. Frost loaf with 4 cups mashed potatoes; sprinkle with shredded cheddar cheese. Continue baking 15 minutes.

For Swedish Meat Loaf, add 1/2 teaspoon ground nutmeg to loaf. Use sour cream for the water in sauce; omit drippings. If desired, sprinkle with nutmeg and garnish with sliced cucumber.

Chicken and Dumplings
4 to 5 lbs. stewing chicken, cut up
4 cups water
1 large onion, sliced
1 or 2 stalks celery, cut into 1-inch pieces
1 tablespoon salt
1 bay leaf
4 peppercorns or 1/4 teaspoon ground pepper (remember it’s from 1974)
1/4 cup flour
1/2 cup cold water
1 1/2 cups (10 ounce package) frozen or canned mixed vegetables
Fluffy Dumplings

In large saucepan or Dutch oven, combine chicken, water, onion, celery, sat, bay leaf and peppercorns. Simmer, covered, 2 to 3 hours or until chicken is tender. Remove chicken from bones; cut meat into large pieces. Skim fat from broth. Combine flour with 1/2 cup water; stir into broth. Cook until thickened, stirring constantly. Add vegetables and chicken meat. Prepare Dumplings and drip by rounded tablespoonful on top of hot stew.
Cover tightly; simmer 12 to 15 minutes or until dumplings are no longer doughy underneath.
4 to 6 servings (tips in photo)

Fluffy Dumplings
1 1/2 cups unsifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon nutmeg or mace, if desired
1 tablespoon minced parsley
2/3 cup milk
1 egg, slightly beaten
2 tablespoons oil or melted shortening

In medium mixing bowl, combine flour, baking powder, salt, nutmeg and parsley. Add milk, egg and oil. Stir only dry ingredients are moistened.
8 to 10 Dumplings
(tips in photo)

These recipes were clippings throughout the book, so I don’t have the exact source.

Upside down coffee cake
2 tablespoon butter or margarine
1/4 cup honey
1 81/2 oz. can pineapple slices
1 1/3 cups biscuit mix
3/4 cup sugar
3 tablespoon soft shortening
1 egg beaten
2/3 cup milk
1/2 teaspoon grated orange peel
1 teaspoon vanilla

Melt butter in 3-inch round cake pan or mold and pour honey. Drain pineapple and arrange whole or cut slices in honey mixture. Measure biscuit mix, sugar, shortening, egg and 1/3 cup milk into bowl. Beat 1 minute on electric mixer at medium speed or vigorously by hand. Add remaining milk, orange peel and vanilla, then beat 1 minute longer. Gently spoon batter over pineapple. Bake 350˚ 35 minutes or until done. Remove from oven and let stand in pan 3 or 4 minutes. Turn upside down on serving plate.
Makes 6 servings

Pot Roast with Dumplings
1 4-pound chuck roast, cut 2-inches thick
1/4 cup butter or margarine
1/2 cup chopped onions
1 bay leaf, crumbled
2 tablespoons grated orange peel
1 teaspoon salt
1/4 teaspoon allspice
1/8 teaspoon pepper
1 10 1/2 ounce can condensed consommé
2 cups biscuit mix
2/3 cup milk

about 4 hours before serving:

In dutch oven over high heat, melt butter or margarine; add onions and down slightly. Add meat and brown well on all sides. Add bay leaf, orange peel, salt, allspice, pepper and undiluted consommé. Cover and simmer over low heat 3 1/2 hours or until tender.
Add 1 1/2 cups water to meat and heat to boiling. Meanwhile, in medium bowl, stir biscuit mix and milk; drop by large tablespoonfuls around meat in Dutch oven; cook over low heat, uncovered, 10 minutes, cover and cook 10 minutes longer.
serve pan liquid as gravy over dumplings. Makes 6 servings.

Rolls Royce Oatmeal Cookies
1 cup brown sugar
1 cup white
1 cup shortening
add 2 eggs
1 teaspoon vanilla
2 cups oatmeal
2 cups flour
1 teaspoon baking soda
1 cup nuts
1 cup cornflakes, slightly crushed
1 cup dates or raisins (I put chocolate chips instead)

Cream together sugars and shorting add the rest of the ingredients in order. Drop on uncreased, mash flat with fork dipped in flour 350˚ 12-14 minutes.

Also in the photo of the page are Walnut Pancakes, and English Toffee.

Farmer Girls Punch
1 3/4 cups sugar
1 cup water
peel of 1 lemon, spiraled
2/3 cup dried apricots (whole or cut)
3 1/2 cups sweet white wine
1/2 cup vodka

Place sugar, water and lemon peel in saucepan and heat, stirring, until sugar dissolves. Cook apricots in boiling water until tender and drain. Add apricots and let stand 48 hours. place in jar with tight-fitting lid. Remove lemon peel from liquid, add wine and vodka and seal jar. Let stand at least 1 week and up to 3 months to mellow flavor. Serve punch in sherry glasses with some apricots. Use a demitasse spoon to eat apricots.
Make 12 servings.