Cream of Chicken Soup

4 tbsp butter or margarine                                         1/2 cup shredded cooked chicken
4 tbsp flour                                                                Salt and pepper
3 cups chicken broth                                                  Chopped Chives
1 cup milk or light cream

Melt butter in top of double boiler over direct heat, then stir in flour. Add chicken broth and milk, and cook over boiling water while stirring until smooth and thickened. Add chicken and stir until blended. Add salt and pepper to tast. Serve in soup bowls topped with a garnish of chopped chives. Serves 5 or 6.

(Good Housekeeping Cookbook)

Cream Of Lima Bean Soup

1 cup dried lima beans                                                  1 tsp salt
6 cups cold water                                                           Pepper
1 diced small onion                                                       1 pint bottled milk or 1 cup evaporated milk
1 diced stalk of celery                                                       diluted with 1 cup water
Bit of bay leaf                                                                1 tbsp butter

Wash the beans and soak overnight. Add the water, and the seasonings, cover, and cook slowly. Rub the beans through the sieve. Thin the bean puree with the milk and add the butter. Heat thoroughly. When in the dish ready to serve, sprinkle with paprika or a bit of minced parsley to give a dash of color.

To Freeze Pies (Unbaked)

Fruit, chiffon, mince and pumpkin pies freeze well. 

Custard and cream pies do not. 

Make pies in their regular pan or in paper pans designed for freezing. Either way you can bake the pies right in their containers. 

To keep fresh peaches or apples from turning brown in pie, sprinkle with lemon juice after peeling (1 tsp to the pie), or with 1/2 tsp ascorbic acid instead of the lemon juice. 

There is no need to thaw loosely packed frozen fruits before putting them in pie. Juices make crust soggy. 

Don't cut vent holes in the top crust of fruit pies before freezing. 

For chiffon pies, use crumb crust or bake regular pastry before filling. 

Seal in moisture-proof celophane or plastic. 

It's best to use frozen pies within 4 months. 

Bake two-crusters, without thawing, in a hot oven (400*) 1 hour. Cut two vents in top crust before baking. Bake 1 crust pies at 450*, 10 mins, then 350*, 40 minutes. 

Pie Crust (Frozen) Continued

You can have pie crust on hand if you freeze several sheets of pastry. Roll out in the usual way. Stack sheets on a cookie sheet or large piece of cardboard, separating the layers with a double thickness of waxed paper. Cover with saran or aluminum foil or slip into a plastic bag. The cookie sheet will take up very little room along the side of your freezer. Sheets of pastry are easily removed as needed for quick pies or tarts. Let thaw for 15 minutes before shaping to pan. 

For individual tarts pastry may be cut into squares before freezing. 

Creamy Broccoli Noodles

2 Cans creamy mushroom/chicken soup 

Cooked noodles

1/2 sack frozen broccoli

1 cup grated cheese

Heat soup, pour over noodles. Mix in broccoli & cheese. Sprinkle some cheese over top. 15 mins in Microwave or 25 mins in 350* oven. 

Note: No title or information on where it came from. 

CORN FRITTERS

2 cups corn kernels, cut off the cob                        1/8 tsp pepper
1 tsp salt                                                                  2 eggs, lightly beaten
1/2 tsp sugar                                                            Shortening for frying (preferably butter)
2 tbsp flour

Put all ingredients, except shortening, in blender and whirl until well mixed. Heat the shortening in a heavy skillet and drop the corn mixture into the hot fat by tablespoons. Fry on each side until golden brown.

Serve with syrup or molasses if desired.

(Good Earth Country Cooking - by Betty Groff and Jose Wilson)

LEMONADE SYRUP

1 cup sugar                                                        1 1/3 cups lemon juice
1 cup water

Combine sugar and water; boil slowly 5 minutes, or until thick and syrupy, without stirring. Cool. Add lemon juice; strain. Store covered in refrigerator. Makes 2 1/2 cups syrup.

Note: For lemonade, dilute 1 cup syrup with 6 cups water.

POPOVERS

1 cup sifted flour                                                     1 cup milk
1/2 tsp salt                                                                2 eggs

Preheat oven to 425* (Hot).

Beat ingredients with rotary beater JUST until smooth. (Over-beating will reduce volume)
Pour into well-greased deep muffin cups - 3/4 full; or oven glass cups - 1/2 full.
Bake until golden brown, 40 to 45 minutes. If not baked long enough they will collapse. Serve at once.

Leftover popovers take well to freezing. No need to thaw, just pop into oven. To reheat, place in paper bag or aluminum foil and set in hot oven (425*) for 5 minutes.

Try them split and toasted, too.

POPOVERS

Butter or margarine                                              1/4 cup butter or margarine
4 eggs                                                                   1 1/4 cups sifted flour
1 1/4 cup milk                                                       1/2 tsp salt

1. Preheat oven to 400*. Grease well, with butter, 9 custard cups.
2. Beat eggs well with rotary beater; then beat in milk and melted butter.
3. Sift flour with salt; beat into egg mixture until smooth.
4. Pour into prepared custard cups, place, no too close together, on large cookie sheet. Bake 50 minutes. Serve hot. Makes 8.

PLANTATION SPOON BREAD

4 cups milk                                                               3 eggs
1 cup white cornmeal                                                1 tsp melted butter
1 tsp salt                                                                    2 tsp baking powder

Heat 2 cups milk to boiling point. Add meal, which has been sifted with the salt, slowly, stirring constantly until thick. Remove from heat, cool to lukewarm and add slowly to well-beaten eggs. Add butter and other 2 cups milk. Sprinkle baking powder over top quickly and stir in. Pour butter into greased casserole (about 10" in diameter by 3" in depth) and bake 55 to 60 minutes in 350* oven until browned.

(Recipes from the Old South)

KENTUCKY SPOON BREAD

3/4 cup yellow corn meal                                               2 tbsp melted shortening
2 cups milk                                                                     1 cup milk
1 tsp salt                                                                          3 eggs separated
1 tsp baking powder
2 tsp sugar

Add cornmeal to milk and cook in double boiler until the consistency of mush. Remove from heat and add salt, baking powder, melted shortening and 1 cup milk. Add egg yolks, lightly beaten and fold in stiffly beaten egg whites. Pour into Reynolds Wrap - lined greased 2 quart casserole. Bake in slow oven (325*) 1 hour. Serve hot with butter or margarine and lots of gravy.

SPOON BREAD

1 cup white, waterground corn meal
2 cup cold water

Cook these together for five minutes, then add

2 egg yolks, well beaten.

Beat this mixture well, then fold in

2 egg whites, well beaten, and

1 level tsp salt

Add

2 tbsp melted butter

and bake about 25 minutes in well greased pan in near-hot oven. Serve hot in dish in which it was cooked. This quantity serves six people.

(M.L.C.)

SWEET POTATO BISCUITS

3/4 cup flour                                                       1/2 cup mashed cooked sweet potatoes
1 tbsp. sugar                                                              (drained well if canned)
1 1/2 tsp. baking powder                                     1/3 cup ilk
1/2 tsp salt                                                            3 tbsp oil
Dash of nutmeg

In large bowl mix well, flour, sugar, baking powder, salt and nutmeg: set aside.

In small bowl mix well sweet potatoes, milk and oil, stir into flour mixture just to moisten. Turn out on floured surface. With floured hands knead gently about 6 strokes. Pat out about 1" thick. Cut with floured 1 3/4" cutter; re-rolling and cutting out scraps.

Bake on ungreased cookie sheets on top rack in preheated 450* oen 12 minutes or until puffed and lightly browned. Serve hot with butter or margarine. Makes about 6 biscuits.

Note: A scaled down recipe for small families. Recipe may be increased as desired.

(Woman's Day)

CORN STICKS

1 1/4 cups yellow corn meal                                          1/2 tsp. salt
2/3 cup unsifted flour                                                     1 egg
1/4 cup sugar                                                                  1 cup milk
1 tbsp baking powder                                                     1/4 cup salad oil

Preheat oven to 425*. Grease two corn sticks pans.

In medium bowl, stir cornmeal with flour, sugar, baking powder and salt. Add egg, milk and oil. With wire whip or rotary beater, beat just until smooth - 1 minute. Turn into pans.

Bake 12 to 15 minutes or until golden. Turn out of pans. Serve hot. Makes 14.

(McCalls)