Cottage cheese, 1 cup Nut meats (use those locally grown), 1 cup Stale bread crumbs, 1 cup Juice of 1/2 lemon Salt, 1 teaspoon Pepper, 1/4 teaspoon Chopped onion, 2 tablespoons Oleomargarine, meat drippings or vegetable oils, 1 tablespoon
Mix the cheese, ground nuts, crumbs, lemon juice, salt, and pepper. Cook the onion in the fat and a little water until tender. Add to the first mixture the onion and sufficient water or meat stock to moisten. Mix well, pour into a baking dish, and brown in the oven.
Dried Fish Chowder (7)
Salt fish, 1/2 pound Potatoes, cut in small pieces, 4 cups Salt pork, 2 ounces Small onion, chopped, 1 Skim milk, 4 cups Crackers, 4 ounces
Salt codfish, smoked halibut, or other dried fish may be used in this chowder. Pick over and shred the fish, holding it under lukewarm water.
Let it soak while the other ingredients of the dish are being prepared.
Cut the pork into small pieces and fry it with the onion until both are a delicate brown; add the potatoes, cover with water, and cook until the potatoes are soft. Add the milk and fish and reheat. Salt, if necessary.
It is well to allow the crackers to soak in the milk while the potatoes are being cooked, then remove them, and finally add to the chowder just before serving.
Gevech (Roumanian Recipe) (9)
Shredded cabbage, 1-1/4 cups Chopped onion, 1/4 cup Rice, 1/4 cup Diced potatoes, 3/4 cup 1/2 green pepper cut into strips Fish, 3/4 pound Canned tomato, 3/4 cup Water, 3 tablespoons Salt, 3/4 teaspoon Paprika, 1/4 teaspoon Pepper, 1/8 teaspoon
Parboil cabbage, onion, rice, potatoes, and green pepper together in salted water for 20 minutes. Drain. Clean fish, cut into small pieces, and mix with parboiled vegetables, canned tomatoes, water, and seasonings.
Bake in a moderate oven for about 40 minutes. Baste occasionally while cooking. Serve with a garnish of sliced lemon.
Kidney Bean Stew (3)
Kidney beans, 1 cup Onion, 1 small Rice, 2 tablespoons Canned tomatoes, 2 cups Fat or drippings, 2 tablespoons Flour, 2 tablespoons Salt and pepper to taste
Soak beans over night in cold water to cover. In the morning place beans over fire, adding water to cover if necessary. Add onion, rice and tomatoes and cook slowly until beans are soft. If too thick, add water.
Mix flour and fat, and use to thicken stew.
Baked Oatmeal with Cheese (9)
Cooked oatmeal, 4 cups Grated cheese, 1 cup Salt and pepper Soft bread crumbs, 1/4 cup Fat, 1 teaspoon
Put into an oiled baking dish a layer of left over oatmeal, then a sprinkling of grated cheese, pepper and salt, another layer of oatmeal, then cheese and seasonings; continue until the dish is full. Melt the fat and mix with this the bread crumbs. Sprinkle over the top of the dish.
Bake in a moderate oven until the crumbs are golden brown.
Green Pea Loaf with White Sauce (9)
Dried green peas, 1 cup Cold water, 4 cups Boiling water, 2 quarts Soft, stale bread crumbs, 1-1/2 cups Milk, 1-1/2 cups Salt, 1 teaspoon Pepper, 1/8 teaspoon Paprika, 1/2 teaspoon Grated onion, 1/2 teaspoon Egg, 1 Fat, 3 tablespoons
Soak peas in cold water over night. Cook in boiling water until soft. Rub through a sieve. To one cup of this pea pulp add bread crumbs, milk, seasoning, egg (slightly beaten), and melted fat. Turn mixture into a small, oiled bread pan. Set pan into a second pan, containing water. Bake mixture 40 minutes or until firm. Remove loaf from pan. Serve with white sauce. One-half cup of cheese may be added to one and one-half cups of the sauce.
Mock Sausage (8)
Lima beans, dried, 1/2 cup Bread crumbs, 1/3 cup b.u.t.ter, 3 tablespoons Egg, 1 Pepper, few grains Salt, 1/4 teaspoon Sage, 1/2 to 3/4 teaspoon
Pick over and wash beans, cover with water, and let soak over night.
Drain; cook in boiling salted water until tender, about one and one-half hours. Force through a strainer, add remaining ingredients. Shape into form of sausages, roll in crumbs, egg, and crumbs again. Saute in fat until brown. It requires about two-thirds cup crumbs and one-half egg for dipping sausage. May be garnished with fried apples.
Baked Soy or Togo Beans (6)
Soy beans, known in the retail market as togo beans, resemble navy beans in some ways. They contain, however, a considerable amount of fat. For this reason neither pork nor other fat is used in cooking them unless it is wanted for flavor. They are considerably richer in protein also.
Wash and pick over one quart of soy beans. Cover with boiling water, boil for 10 minutes, and soak over night in the same water. In the morning pour off and save the water. Pour cold water over the beans and rub them between the hands to remove the skins, which will float off in the water.
Removing the skins in this way takes only two or three minutes and greatly improves the quality of the dish. If a few skins are left on, they will do no harm, unless the dish is being prepared for a person of poor digestion.
Drain the beans, pour over them the water in which they were soaked, and cook until tender at a temperature just below the boiling point. Pour off the water, put the beans into a bean pot, cover with cold water, add one and one-half tablespoonfuls of salt, and bake four or five hours in a covered dish. Remove the cover and bake one hour more.
Peanut Loaf (10)
Chopped peanuts, 1 cup Bread crumbs, 2 cups Egg, 1 Milk, 1 cup Salt, 1-1/2 teaspoons Paprika, 1/4 teaspoon Melted fat, 1 tablespoon
Mix dry ingredients, add beaten egg and milk. Put into a greased pan, pour the melted fat on top, bake. Turn on a hot platter and serve with sauce.
Sauce for Loaf
Hot water, 1 cup Beef cube, 1 Juice 1 lemon Fat, 2 tablespoons Flour, 2 tablespoons Salt, 1/2 teaspoon Paprika, 1/8 teaspoon Few grains nutmeg
Melt fat, add flour with seasoning, add hot water in which beef cube has been dissolved. Just before serving add lemon juice.
This nut loaf with its accompanying sauce is a highly nutritious dish and is excellent for lunch or supper. Serve no meat or potatoes with it.
Peanut b.u.t.ter Bean Loaf (10)
Peanut b.u.t.ter, 1/2 cup Cooked beans, 1 cup Soft bread crumbs (toasted), 1 cup Milk, 1 cup Salt, 1 teaspoon Pepper, 1/2 teaspoon
The beans should be soaked over night and cooked in fresh water until tender. Press through a sieve, add other ingredients, mix well. Shape into a loaf, place in pan, and bake about two hours, basting with melted fat and hot water.
Peanut b.u.t.ter Cream Soup (10)
Milk, 1 quart Onion (grated), 1 small Flour, 1 tablespoon Melted fat, 1 tablespoon Peanut b.u.t.ter, 1 cup Bay leaf, 1 Celery (chopped) 3 stalks Celery salt, 1 saltspoon Salt, 1/2 teaspoon A little white pepper Dash of paprika