By Staff
It seems that we have reached that time of year when "Grannies" all over the globe will be reaching into their recipe files for their chicken soup recipes.
To this day I can still fondly remember the drowsy lassitude that enveloped me after having scraped the few remaining spoonfuls of hot chicken soup from the bowl before sliding down beneath the warmth of the comforter. My parents were firm believers in the healing qualities of homemade soup, hot tea laced with lemon, plenty of water and fruit juice and bed rest. Of course this meant that in addition to the jar of Vicks and the Ludens or F&F cough drops and the hot water bottle, you were left with the admonition that since you were contagious … the only time you were to leave your bed was if you were in dire need of using the bathroom. Although I am still a bit ashamed to admit it, I milked this last privilege to the hilt, for padding down that linoleum hallway to the bathroom gave me the opportunity to pass the open door to the living room where the "germ free" members of my family were gathered around the old floor model Philco radio. I had time on my hands there in my bedroom for my overhead ceiling light was much too dim to read by, and few (if any) bedrooms were equipped with table model radios in those days. The thrill had gone out of dressing and re-dressing my paper dolls for the hundredth time, so I was left with all the time in the world to engage in self-pity … and that is exactly what I did! I must admit that the highlight of all my cold virus recuperative days centered around that piping hot bowl of rich homemade chicken soup. It seems that from Beijing to Delhi and Moscow to Michigan … all grandmothers possess that instinctive knowledge to treat cold symptoms with this amazing food, as it seems to soothe the sniffles and almost possess some type of anti-inflammatory powers that help clear cold clogged nasal passages. I have read where authorities theorize the possibility that when colds hit, blood cells rush to the troubled area to fight the invading bacteria or virus, and it is that extra traffic in that area that leads to inflammation and discomfort. Some ingredient is needed to slow down that traffic and many times chicken soup seems to be that ingredient.
Cream of Chicken Soup
5 cups chicken stock
1 chicken breast
1/2 cup all-purpose flour
1/4 cup butter
2 1/2 cups scalded milk
Tabasco Sauce
1 stalk celery, finely chopped
2 egg yolks
salt &pepper
Prepare the chicken stock and cut the chicken breast into small one-quarter inch portions. Melt the butter in a large, heavy pan, stir in the flour and allow this to cook for one minute, then add the chicken stock. Stir this mixture continuously, over a medium heat, until it comes to the boiling point. Now, add the remaining stock, scalded milk, chicken breast, celery,Tabasco sauce and the salt and pepper to taste. Bring this mixture to a boil. Reduce the heat and simmer, covered, for a period of 5 minutes. Now, beat the egg yolks well with a fork and pour into a pre-heated soup bowl. Pour the soup very slowly over the egg yolks, stirring all the time with a wooden spoon. Serve immediately.
*Isn't it odd that we have found a way to send man to outer space and back, but have not yet found a cure for the common cold?
Timely Trivia: Colds seem to occur in three distinct waves each year. The first breaks in Autumn, shortly after schools open, the second appears in midwinter; and the last usually arrives with the flowers of spring.
Light Chicken Stock
1 – 3 1/2 pound stewing chicken
7 1/2 pints water
1 carrot
1 parsnip
4 stalks celery
1 large white onion
1/4 cup butter
6 sprigs parsley
salt &pepper
Place cleaned chicken in a large saucepan, cover with cold water, bring to a boil, cover pan and simmer for 30 minutes. Chill. Remove surface fat and strain the stock. Rinse the semi-cooked carcass, both inside and out, with warm water. Prepare the vegetables, then cut them into quarter inch slices. Saute the vegetables in butter in a large pan over medium heat for 10 minutes. Do not allow onions to burn. Add strained liquor with the chicken and parsley. Simmer, covered, for 2 hours with 2 crushed eggshells, skimming the surface occasionally. Add salt and pepper. Remove the chicken, strain the stock, cool and store in the refrigerator. (NOTE: Although you may add the well-washed giblets with the parsley, it will tend to darken the stock.)
Timely Trivia: Much is known about the common cold but not how to prevent or cure it, and scientists are sure that we have each other to thank for the transmission of colds. Just a robust sneeze can launch thousands of tiny virus-bearing droplets at speeds of up to 50 miles per hour. Then the droplets are inhaled by someone else or even carried to the nose, mouth or to the eye (by hand) or on an article of clothing.
Homemaker's Hint: As soon as your child is able to walk, you should begin teaching them the importance of washing their hands frequently.
Sweet &Sour Pork
1 1/4 pound blade steak pork
2 tablespoons sugar
1/3 cup soy sauce
2 tablespoons dry sherry
1 onion
1 carrot
1/2 green sweet pepper
3 stalks celery, chopped
1/2 cup chopped fresh pineapple
2 tablespoons oil
3/4 cup pineapple juice
1/4 cup white vinegar
2 tablespoons tomato ketchup
1 teaspoon finely chopped green ginger
2 tablespoons cornstarch
1 egg
oil for frying
1 cup cornstarch for coating
You must begin by removing the bone from the steaks and then cut the meat into three quarter to one inch portions. Marinate the meat in a mixture of the sugar, soy sauce and sherry for 20 minutes. Prepare your vegetables, cut into julienne strips and then sauce them quickly with the pineapple in the oil for 5 minutes. Now, combine the pineapple juice, vinegar, tomato Ketchup and green ginger in a saucepan and bring this to a boil. Add the cornstarch (blended with 1/3 cup cold water) and cook, stirring until the mixture boils and thickens, then add the vegetables. Drain the pork, coat it in the beaten egg, then roll it in the cornstarch. Fry this in deep hot oil at 350 degrees until it is well cooked and golden. Drain it well, then serve cooked with the hot sauce and accompanied by boiled rice. (Note: This recipe takes anywhere from 15 to 30 minutes to prepare.)
Homemaker's Hint: I am still of the old fashioned belief that all dishes, pans and silverware must be rinsed with scalding hot water after the initial washing with hot soapy water before drying.
A touch of levity: Did you hear the one about the vehicle registration renewal form that did double duty for renewing dog licenses? The fee was posted costing $6.50 for altered, $9.00 for unaltered and $2.00 for citizens over the age of 65.
Meat Loaf
3/4 pound ground chuck
3/4 pound sausage meat
2 slices Canadian bacon, diced
1 cup fresh breadcrumbs
1/2 cup chopped chives
1 egg
dry bread crumbs or crushed cornflakes for coating
dash pepper
1/3 to 1/2 cup oil
1 teaspoon salt
Mix together the ground chuck, sausage meat, bacon and bread crumbs together with the egg, chives and salt and pepper and mix together thoroughly. Spread the dry breadcrumbs or cornflakes onto waxed paper. Turn the meat mixture onto the breadcrumbs and then shape into a sausage type of loaf approximately three inches in diameter. Coat this meat with the breadcrumbs. Melt the oil in a covered roasting pan or casserole. Place the loaf into this, cover and then allow to bake for a good hour in an oven of 350 degrees. It is wise to baste the loaf from time to time during the cooking period. (Note: Meatloaf can be mighty tasty whether you're enjoying it hot or cold.)
Did you know that temptation usually comes in through a door that has been deliberately left open?
Homemaker's Hint: Did you know that you can remove gravy stains from fabric if you first cover the stain with cornstarch or talcum powder to soak up the grease?
Liver Loaf
1/2 pound pork liver
1/2 cup boiling water
1 onion, chopped
2 tablespoons butter
4 slices bacon
1/2 cup sausage meat
1 cup fresh breadcrumbs
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon celery salt
1 egg
pepper
Thoroughly wash the liver, then remove the skin and any coarse tubes. Slice the liver, then simmer in the boiling water for five minutes. Saute the onion in the butter until it tests tender, Mince the liver, onion and bacon and then mix it thoroughly together with the remaining ingredients. Press this mixture into a greased loaf pan. Cover with aluminum foil, bake for 45 minutes at 350 degrees.
Homemaker's hint: Did you know that if you add a tablespoon of vinegar to the water when you poach eggs, it will keep the whites from spreading out?
*Self-delusion is automatically pulling in your stomach when you weigh yourself!
Delores … I am dreadfully sorry to hear that your turkeys never seem to turn out as you had hoped, but I simply think that you are too hard on yourself. Here is a copy of that recipe that I quoted to you over the phone! … Lou
Roast Turkey
1- 10 to15 pound turkey
prepared dressing
butter
1/4 cup all-purpose flour
pepper
Wash and pat dry turkey, rub liberally with salt. Fill the cavity and neck loosely with stuffing. Fold the skin over the neck opening, then truss to secure the legs and wings close to the body. Place the turkey, with the breast side up on a rack, which has been placed into a large roasting pan. Spread the bird thickly with the softened butter. Cover the bird loosely with foil. Roast for 30 minutes in a 400 degree oven, then reduce the heat to 350 degrees and continue to roast until it tests tender. Immediately transfer the turkey to a pre-heated platter to keep warm. Drain off all but one quarter cup of the fat from the roasting pan. Stir in the flour and cook the roux for one minute on low. Add 3 cups of the stock, stir in the sediment, then bring to a boil while stirring constantly. Allow to simmer for 2-3 minutes, then add the mashed cooked turkey liver, (if available) salt and pepper to taste.
Turkey Stock
gizzard, liver, heart or neck
1 onion, stuck with 10 cloves
1 bay leaf
1/2 teaspoon salt
3 3/4 cups water
6 peppercorns
2 stalks celery
1 clove garlic
Place all of the ingredients into a saucepan with cold water, let this come to a boil and simmer with the lid on for 1 hour or until the liquid is reduced by half. Skim and strain, then use as required for the stuffing and the gravy.
Homemade Stuffing
2 cups fresh white breadcrumbs
4-6 onions, well chopped
1/4 cup fresh sage, chopped
1 egg, beaten
2 tablespoons butter
salt &pepper
Peel the onions then boil in water for 10 minutes. Drain well, cool, then chop. Mix with the remainder of ingredients and season to taste. Stuff into the turkey, then I fasten the opening closed with a metal skewer, or even sew it shut.
*Here is a little variation on the hot potato salad recipes I have shared with you in the past.
Hot Potato Salad
4 large potatoes, peeled
2 cups celery, diced
1 onion, grated
1 teaspoon salt
2 cups water
1/2 cup mayonnaise
1/4 cup French dressing with herbs
1/2 cup sour cream
Dice the potatoes into half-inch cubes (makes about 5 cups). Combine the celery, onion, salt and water in a large saucepan and bring this to a boil. Cover and cook for 20 minutes or just until the potatoes test tender. Thoroughly drain just by shaking the pan gently over a low heat to dry. Pour over the French dressing, mix it lightly with a fork and then keep hot. Just before you are ready to serve, mix the mayo with the sour cream, then fold this mixture into the potatoes. Spoon into a heated serving dish and garnish with hard cooked eggs and tomato wedges. Serve.
Timely trivia: When people ask my age, I have a habit of telling them I am 39 with 25 years of experience!
Homemaker's hint: With this very recent cold spell, it would seem we will soon be having to wipe frost from our car windows. I recently read where we should rub the interior glass on our car windows with salt water then dry them to prevent froat from accumulating on the window.
Always be willing to learn new lessons, despite the fact that they may contradict the lessons that you just learned yesterday.
Holiday Fruit Cake
3/4 cup currants
3/4 cup raisins
1 cup white raisins
2 tablespoons candied cherries
3 tablespoons chopped candied peel
2 cups cold water
3 cups all-purpose flour
1 1/2 cups butter
1 teaspoon baking powder
3 eggs
1 cup granulated sugar
1 teaspoon almond extract
Place the currants, raisins, white raisins, cherries and peel into a saucepan. Add the cold water, then bring to a boil. Reduce the heat, cover and simmer for 3 minutes. Chop the butter roughly and add this to the pan, stirring in the butter. Cool. Line a 9 by 3 inch spring form pan with greased waxed paper. Preheat the oven to 325 degrees. Sift the flour and baking powder. Beat the eggs until thick; then add the sugar one quarter cup at a time and be sure to beat well after each of these additions. Add the fruit mixture to the beaten eggs and sugar. Sift in the sifted flour and baking powder. Stir in the almond extract. Pour into the prepared pan and bake for 2 hours. Allow to stand 10 minutes before turning out onto a wire cooling rack.
Homemaker's hint: If your asparagus stalks look sickly, stand them up in about two inches of cold water.