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HomeMy WebLinkAboutkennedys corners cb (2).pdf 3 x x r � Q NO MR ' 3 ` 2SCe anE?Ous �r 3 �RT SU STI TUITES FGE yF h i � k TA"BIts , Wor 4 JT x _ 'h 'Y Y d � F,•d � { KL 'T'E1 AU dIT with natural"gravy. This denotes a savory jelly made from stock or, from,tomato uico,with:gelatin: .. A RATIhT:, Mans c6vere& with cheese or crumbs or both and baked.: .; . _ BASTES To moisten food while baking with juices from pan or other liquid'or`fat. AKE: INTI , TENDER.. Until a fork,or skewer, can easily begin rn BLEND To mix urell. } Ul# A-;white soup made of shell fish, OUILLLi)N. A clear soup str©nger than broth, yet not so strong,as cinsomne, which is clear soup. , CAFE AU LAIT Equal parts:of coffee and milk. � IAPEniall open appetizer,,served as first course: _ - AM- Ti :A pudding"made of bread or cake covered with fruit or gelatin. w CHILL: T© place food in the refrigerator until cold, not frozen C 'Ai M �;�o mix',shortening in bowl until it is saft,and,light. = CRflQI]ETTE : A savory mince:of meat or fish made with a sauce into.shapes",= CST AND FOLD; To dice Mown`through a mixture with'a spoon and wing it-to�the top, folding over on the,upward stroke. _ THEE, A,light dish served between courses at dinner., F{#I DUE A light-preparation of cheese and eggs. F A 'E ,.partly frozen: F CAS EE- ,A dish of any"boiled meat.served in a rich milk sauce GLAZE OR GLACE: Iced;or glassed over: Meats.are glazed by cov ering with concentrated stocks or jellies. Fruits may,be frozen or:caeere&with a shiny-film of Hardened sugar syrup. oR `D}OEUVRES:' Appetizing side dishes such as olives, radisHes, celery and pickles. dI3`1ENNE: Cut in fine'strips,or strings. _ - $ EAI3 :To"place dough on a`flat surface and work it,pressing down x with knuckles;=then fold ovdrf repeating,severaI times. 1 RINATE: :To allow fruits: or',vegetables to stand in dressing:or syrup to improve flavor.. , sharp sauce: REE Food boiled to a,pulp and put throukk.a, ieve. . . ADTE :To;cook gerFtly in a smaIl amount of fat. g ALID To heat milk product until scum forms over top (19s , ." y grses,F not boiling) CORN` CIYSaTER Score the cairn clown the cent cif each row of grains, then Atli the back of as ilver knife, press out the pulp; Leaving hul% -tl e cc b, N To everp,pint of pulps allow: �r eggs bdaten separately 1 dash black pepper heaping'Tbsp „flQux 1 dash red pepper r j tsp salt ddihe ycilk to the porn pulpy; then the whites., Mix e11 add other ingredients Put 2;Tbsp butter in°frying Pan, when hot drop mixture by email spaonfula into itm R?hen brown on one side, turn and brain on other. 6 e,very hots hrixld be thin like pancakes Eleanor Head n z HOPPING JOHN I3 e :hopped onion 2 1/2 c a water 27, dash of pepper Cain bin: above and bring,to a'boil," Add 1,pkg. 'frozen faa bean,; cover and cook for'-five,minutes. . 1A€ld 1 =1/3 c- Mj=te`Rice. C©ok five minutes more, remove fro heat'arcl Let stand for 10 minutes, 8-ulices diced bacon, Add bacon and 3 Thep; bacon fat to rice mixture, : eiVe ba Phyllis Baker ate bra 'Recipes Here: n-- ------------- r r y'- 4 z = ins - w w� n, z s � � � �� - ,-�-�-- _ �,.� '�. �- �` per" ,. - :, <: � ;.. ,- a �� r ��'a'--`"'' fi� �� c £ �� �:�� 3 �- ,., �' � � ^�� _ � ..: � .+� 7 �-� _�� � �> �:� _ �,,, ,, _ ., - ,� �.: _�, ,-, ,,,: ", ,, - ;., �'� k .n'4f s�z� �> 'r"-�r y i �� £' � _ ri `� _ v, ,', Y ^ � �v'i �� ':.....f=.'' ., ... ..4 .,., .� - 'se- rf 'T 7 J »ems �s t "ROASTING Tine in Min.per Lb. Set Time in Minutes Started Cooling .Temperature per Pound fram Frozen State " B�¢8 Standing Rfb"6-8 Lbs. 900 Rare 18-20 43 Medium 22/25 47 } Well Done 27-30 55 Less than 6 pounds 300 Rare 33 55 Medium 45 60 Well Done 50 65 -Rolled Ribs 300 Rare 32 = 53 " r Medium 38 57 Well Done;' 48 65 bump ,(high quality) Standing " 300 25-30. 50" Rolled, 300 30-35 55 " eg 300 30-35 40/45 " Rolled"Shoulder, 300 40=45 40-45 ".Sliaul�ler (bone in) . 300 30-35 40-45 teal Leg ; 300 25-30. 40-45 Sboulder 300 25 40=45 Boneel�and Roiled 300 40-45 40-45 Pork' — Loin; 350, '35-40 50-55 resh Hain 350 30-35" " : 50-60 Smoked Pork -Hain (iTew style) 300 15 Ham (New style) Half " 300 18-20. ""Hain utts 300 35/40 POULTRY Chicken Stuffed 3-4Ibs, 350 45-40 ;- Stuffed;4-5 Ibs: 350 40=35 ;Muffed"deer 5 lbs: 325 35/30 Turkey 8�10 lbs. 325 25-20 10=14 lbs. . 325 14-18 lbs. 300 18-15 8�20Ibs." 300 15-13,- " : Goose - - 10=12 lb's. . 325 " iA ` � g� � fi h 1"fS} a„'E '331YIsIL� �: P PePP 4 1/ tsp W- 6rcestersh re � rcmato jhice asp cayenne pepper bay leaf Cigar :. 1 f 2 c 4 vinegar butter .3 doves garlicg z�ninced %nxer tngeh er:fflr C1;m ixtu�es s Iiiwn cken a-nd paur ace�rver .t Put:i cper cisand c6Qk twc honra in a slow; given 00,degrees:) basting'fregizently w%th eaucea Alin'H0lbi es VEGETABLE ETA ' MEAT LOAF Beat one;egg j c water ptpPeE grurad lieef l.pkg.s vegetable n©flctle pti salt_ eotp I'ut greased pan and bake, l 1/Z hours at 35"fl degrees, excess a€,after ane.hour Lucile Teeter HAI I L© F Vr lH H©RSERADISH SAUCE T lb r t� id ham'; grchhcl l c a milk lean fresh porky gtcstici Z eggs, vveil beaten �� oat,fiakes ]!hx welly:-Bake,in Icaf,pan iri hflt water 1 I"f 2:h© rsa e siow coven _ij,auce< chipped cream l f2,cm salad dressing Add eradsh tc�. taste2 ur malt a PePPer Pour ©per It�af Garnish W-1 parsley �'�'� � Al,�ce Baitlettt ar C " �T WP _ ALA BAIiI+IICIANA s � eal cutlets 1/4 sp ,ba8uf f/4 tsp¢ ©rcestershire sauce dash pepper - 1 Tbsp e butter or margarine, rumb 1 4c m Tarnesan cheese 4 e drbread . . I 12 €livc 77 or salad:ail 1/2 Ibb �IUMoarel3a cheese tomato sauce i taxt oven at 35 0,degrees I�ip cutlets in a nixture, of(beat fen egg . :salt and pepper a Pa.t a coating of Bruin bs over mixture a l3r€� vvnea1 in heated oil in akiliet a 'Transfer,meat to large =; mpg dish eat,to sauce, basils worcestershre sauced garlic9 malt and butter;together for 1 Q minutes e P© sauce aver veal, sprinkle with Parmesan cheeses c®ver . tfgh l ',mid",bake 1 fl minutes :Pl ce'.a " lise.of,Mozzarella cheese over each ch i and; bake';Ifl to 1s minutes or until cheese bubbles,` s erves4 to 6 Barbara `I`ompkins HAMBURGER 8HOR'TCAXE _ Brown in 1 Tbsp a shortening', I chopped onion haixibtirger :. PP Remove from heat'anci add> 1 {80 :can tomato:sauce 1 1/2 tspe salt siireddedeheese P "pP e er l:tsp n Worcestershire eauce flake shortdAke bisco t:dough with', E c, flour, 6 Tbsp shortening it 4 tsp .;bakuig powder 1 1/2 c a milk u : 1 tip salt --�_- Tse l/4;of shortcake dough to make four drop,biscuitse pread:half;of-remaining dough in greased $-inch square baking �preaci w th;hanilurger filling,{resew' 0 c far a } i.th spoon$ drop-remaining-dough river°filling a%id bake m h€t oven`{425 dwees}for about 25 ninutes.a � �, Bake drog;biscuits;durang";last 15 mi�:utes, L a a a w ,t r yw A„ E LW 00 D C: WAG N"E R TELEPHONE 4-6062 f ( N� AL HOME' ' 4"2 i N O R"T"H A U 'R' 0 R A ,S T R E E:T F IT WACA N E W" YO R K MEMBER NEW YORK STATE FUNERAL'DIRECTORS ASS'N kv �. MEMBER NATIONAL FUNERAL DIRECTORS ASSOCIATION 3 x } GREETINGS & BEST WISHES FROM �w `s ITHAGA G L:V: FEED STORE ITHACA ,F-ARM STORE, x a 5 RpTT [AI�N RDC PING & R mo,b ZINC x. ;704 W:`BUFFALO ST.,ATHACAj N. Y. , HAt26L6 G."JAYNE" PROP. - -�. :. '.".,, ,; � '• cam" "C. 3 _ F,013 T[IE' FINEST CUVER'S" SERVICE , ACA� N:Y. . IIEALERS FOR THE FAMOUS -ESso PRODUCTS iTH.4C`A 4-652C xi _iu 407,TAU'13HA174 BLVD: PHONE 4-9913 1TH#CA;."N Y. f t� BLIND$ WALL COYERlN G.T THANk LE CAL'PAINTS FLOOR COVERING r LINOLEUM AR-TREAD EGRAS,S AWNINGS AWNINGS r u. ROBER T 777, W M, bREE 1'; ITHA;A,4=641z" ' MOBII- FLANTE, SINCLPIIR.PRO DUCT S'" "`� IONI'3"OFi SERVICE '-.FUEL OIL —,KEt20" EXPERT`IAiS'1'ALLATIONS" GASOI.Ih[E ;=-11iIOTOR""OIL""" ,sygPIAISCES GOODYFAfY TIRES"— BATTER"IES x BARBEII .n. 777, .., _ Ulc ieeetershke,: sp horseridsh' ""sauce r Tbp� vinegar 3 J4,"tsp"� Tabasco sauce paap, � {l 3 ta�2 lba.} chicken split or cut pieces oxub ne ali iugxedieuts except_chicken; heat"to bQilhtgn c sicken y ski o de down,:©u rack in , rozler" pan a ` Brash with sauce I5 tip 7.piches froiii"heat'for" _ ; zt€.... _ Turn hlv irpreeea:every ten minutes;anal baste with " ce :;." " 16yce-Wilsey P©EK " H41' CA55EItOL. Br©wn:4 df aiiy kind of chops hi bacon-fat, G ldeu„brew 2 3:6AAWA6, chopped fire Iden-broom I greeu;PePPer, .chapped f ipe> 1 - i'Iace cha ,a,casser-mea. „ b er with�.onions d pepper., Ps d 34 washed-raw inn rue - 2=3 da:"alien Tabasco sauce 3 `basil:leaves sale ancl`PPPr to taste Bake l©wly for .1 1 j2,hciurs,' r. Alice Bartlett° BAKED CHICKEN cfiL1 7er1 scut :seising w ` ; 1 f 2 c a flour", 6z©n } 2 tspm Galt � c butter, /Z tsp a =PP c b© ling water well eil_cnan 1 stalk,ci:lery, cut-up Fe baiug p ar casserole Iaxge enoigl t€�puce aI1 e of chicken Qu 1 out'overt appuig ;Use:covered pan e c cl�er� ui€lour"mere and" ilauu g ea eci PAR, l lib e s elt d buffer o r eac-. piece` �tc�paw 3�aud ou�eu e��ces,c�� - - ae�ee�.chick pieces 5cat';t�:r- cut�eler� €�ger.. p Comer-; a Fll } andbak at 3f10 to 3 O'degrees;for' 2 7 f2 hours;= >N L3ric6 er,and bake 3 0 minutes,to brown Ad Wdb:'r"as"it cooks out. Thickened.milk or water znay be acicled to pan drippings"to make gravya Isabella Legge CHICKEN° IN A SKILLET;, (b'ot two>) �own.1 j2 young chicken(cut in pieces) in 1/4"c, butter;; Acid'1 `co licit water,: Cover and simmer for 3/4 hourso Acid.o car-r©tsq cut"in 2-inch medium sized onions y chunks 2 potatoes 4 pieces celery . Cook until tender; f Season with; salt pepper , Heat may he turned up to start vegetables cooking, then 4turn'heat down to sirnrrer, LTee heavy Dutch,,oven or aluminum fry pan e r Rn=:gegetablesare.tender, ;add the fcllbwing dumpling; mA floiir. 1/4 tsp. salt 4 / tsp a bak%ng powder 1/2 c,(water ` Drcp by spoonfuls onto;vegetables and'chicken; Cover `and coo, dust nine minutes{no peeking)., Vera C. " e ARROZ ,CONPCLLQ Yk ;i.QW, RICE WITH CHICKEN): Marc pads 2 tsp.,salt (abort) ;. 6bsps olive bil _ 1 envelope dzed Saffronr 1 sMai ma f Ib )cbicken paeketpowdered,,Saffron gum onions chopped: 2 1/2 uncooked rice v Iarge rip tomatoes peeled 3J ;c sauterne oIl r dry;;shetr �> and chopped ;; ; < :` t ;green peas tp - - large bell pepper chuppd `pirninto strips s C ok one garIc P®d �� viln�1t �e brci , Re €ive tah chicken Feces`` _ halt and an P ) PeFP x wn tkemIghtly-on both sides:in h©t oil a fn the.oilg sate dnicn ;,hell pepper aid 1 close garlic pods- add tomatoes; bro'&d chicken �water�and salt to taste, s orer and let xnn er-:on€: hour, ; -A and dimmer until chicken.ia tender, :If dried afore r used; heat; t;4n pin tap9:iti w .a little cold water and (Powdered Baffrfln..,can be:used strait ;from the packag e 9 1' flee, .stir-welL add`=wine, cover anci cook 40 mixiiates 9 ltlnidsaaarbed:and'rice':is fairly dry, 'die rice,will�be a-gl4 s�yellow; the chic golden arnIsh;w�th tiny:green peas and: Strips of pimento> Serve;"with green salad'anii crisp Cuban ©r French bread, mot coffee and%:a fruit iessert fi-isli the meal, Hildki! ` a,shall T :BAKED CHICKEN SUPREME b i ape NU Flakes salt r er Halves pepper Mutter mash broler;halves Crushr grind Grape:Nut Flakes until dine Grease baking pan with butter ` so rez et halves`€�i bath sides with salt and P PP , ofl each half In crt€ hed Crape Nut Hakes"111M COMMetely coated, Place in eased kak i% dish wifh cut,side d€i, � Dot each gT g Place rn oYen,at 35(l degreeatil lightly browned,-about t �. to Reduce heat;tc,:-12 ;degrees,and cook until done, about Jennie Me: Leonard Y coN=P{)lE P ground beef I Tbsps shortening, � c copped oni©n Rdw beef and oni©n together in s o t�:ning .. Bait 1 ca caged t€niat4es `�° � cestersh�.re sauce 3 - Ithaca, Pv & ;(Conttnuecl) Add theeand'sininier`" minutes . r Add l:c drained canne&,kidney beam and pour into baking '~ dish c ` cornbread,batter (1 f 2 standard recipe) fop with earn bread battery spreading carefJly w ith � met l�zfea s %Bake in'hot oven (425 degrees) for 20 mmi e S, until com bread is'browned';' ' R oberra McGurk SHEPHERD 'PIE r I lbs.hamburg onion mashed potatoes Fry' 'hamburg and onion until brown.. Put-into bottom'of casserole:and pnt:mashed potatoes on N Bak top dratove (350 deree s until in rn© n potatoes are well-gowned,. about-, niinutes; Charlotte Drew SPICY BEEF °N "P6'fATOES CASSEROLE servings o} i lb ground beef .l tspe salt f l/2 cb ;mashed potatoes 1/4 tspa pepper ! , i Tbsp, � lour 1/2 tsp:a nuixneg chopped;onion 1 c, evaporated milk Combine all ingredients until smooth and thoroughly blended; Spoon into Wtteted 1'1/2-qto 'casserole. Bake,in moderate';oven. (3SO degrees}for'about one hour or until well done, Serve with chi}i-sauce or, catsup a Charlotte Drew ; x MEAT hdA - TI H ONION SOUP 2 lb ground i.z eat Toaf `l/2 c. catsup egg beaten:slightly 3/4 c warm water Stir in l pkg"a.Lip A°s omon,soup 1VM%x I 'l/2 c; ;"soft.bread v or bs Mix;well`with meat an shape in loaf and pack welly Bake �n oven'at 3S0 degrees fir one hour ;rt Elizabeth C a Laughlin ,� I4 Ithaea9'.N°Xe VEGETABLE SC3UP :7UlEAT ZC1AE 2 lb graundbeef` 2 tspa salt z3 can ve getable ou '1/4 tsp,,Pepper and lute, , 2 Tbsp, finely ehopped onion 2 c, Corri Flakes s crushed r 1 egg; � t Combine ingredients`and bake at 375 degrees for about' one hour" Ethylen Bennett BARBECUED HAMBURGERS ` ,BrQwnand season,to taste- Z lb grsund beef 1 onion, chopped fine , Sahcee 1 TbBpi' sugar 1 Thsp' Worcestershire sauce 1, Tbsp�"fl our 3 f 4 c, catsup t 1 tspm'prepnrei mustard. `.Combine sauce ingredients and add to meat and onion are lea Simmer for 1 f2 to 3/4 hour and;serve hot on hamburg Ethyl,en Bennett �wWrtra Recipes Here- YX r� n 3 L9f4 34�3 - Itha a q r TamROM- w r - - � �p