Read Ebook: Friendship Club Cook Book by Friendship Club Madison Wisconsin

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Ebook has 369 lines and 29235 words, and 8 pages

Meats, Entrees, Fish, One-Dish Meals WHITE

Hot Vegetables, Salads, Salad Dressings GOLD

Cookies, Cakes, Frostings, Desserts WHITE

Breads, Hot Breads, Breakfast Specialties GREEN

In this little cookbook you will find the favorite recipes of the Club members and many of their friends. They are favorites for one or more of three reasons--economy, ease of preparation, or unusual tastiness.

The simplicity of the book is in keeping with the simplicity of our belief--our differences are superficial; our likenesses are fundamental. For we are all members of a single race--the human race.

SWEDISH MEATBALLS

Soak bread in water. Add to meat. Sprinkle dried milk over this. Blend thoroughly. Add rest of ingredients .

Make 1" meatballs; roll in flour; brown in fat. Remove from skillet.

Add fat to pan to make 4 T. Combine 2 T. cornstarch with small amount of milk to make paste. Add milk to 2 C.

Add seasoning and add mixture to melted fat. Cook over low heat, stirring constantly until thick. Return meatballs to gravy and reheat.

CREOLE CHICKEN

Disjoint chicken, season well with salt and pepper. Cook chicken in melted butter until brown all over. Add onion and brown lightly. Sprinkle with flour, mix and cook until flour browns. Add sliced tomatoes, chopped garlic and herbs and peppers. Cover and simmer for 20 minutes. Add hot stock or water, season highly with salt and pepper and simmer for 45 minutes more. Serve pieces of chicken with sauce poured over them. Serve with rice.

CHEESE BAKE

stale bread cut in pieces onion chopped cheese grated or sliced 1-2 eggs milk salt pepper

Grease a deep baking dish. Cover bottom with a layer of bread, then cheese and onion. Alternate layers ending with bread. Beat egg, milk and seasoning. Pour slowly over layers. Milk mixture should fill half the dish. Bake in moderate-hot oven about 45 minutes or until brown.

SWISS CHEESE PIE

Mix egg yolks, cheese, milk, cornstarch and seasoning. Add stiffly beaten egg whites. Pour into unbaked pie shell and bake until brown. About 1/2 hour.

Variations:

a) An onion sauteed in fat may be added to the cheese mixture.

b) Pie shell may be lined with sliced tomatoes.

BACON AND BEEF BURGERS

Combine all the ingredients except the bacon, mixing well. Pat the meat into a roll and slice one inch thick. Wrap each slice with a strip of bacon fastening with a toothpick. Broil or pan broil 5 minutes on each side.

SUKI YAKI

Fry meat and vegetables sliced very thin in fat in saucepan until brown. Moisten with stock, add sugar and soy sauce and let simmer for 15-20 minutes or until beef is tender. Serve over dry rice.

note: Pork or chicken may be substituted for beef

ORANGE MEAT LOAF

Combine egg, milk, salt, pepper, Worcestershire sauce, bread crumbs and meat. Mix well; shape into loaf about 7 inches long and 2 inches high in greased baking pan. Cut slits across top of loaf and tuck in orange sections. Combine orange juice, sugar and corn syrup. Pour over top of loaf, reserving 1/3 to use for basting. Bake in moderate oven about 1 hour, basting often.

SPAGHETTI WITH GARLIC & OIL

Boil spaghetti in plenty of water so that strands are well separated from each other. Cook until tender but still firm. Do not break the strands of spaghetti and do not overcook. Drain cooked spaghetti in a colander. Put spaghetti in a frying pan with oil in which the garlic has been browned. Sprinkle with salt, pepper and parsley. Mix well & let simmer a few minutes over low heat. Serve on hot platter.

SPICED CHICKEN STEW

Make a layer of the onion in the bottom of a large saucepan. Put the spices on the onion and then the pieces of chicken. Pour a can of tomato soup over the top. Bring to a boil and reduce flame so that chicken cooks slowly. When chicken is tender and browned remove spices and use gravy over rice or potatoes. Gravy should be salted before serving.

VEAL TONGUE

Boil tongue until tender. Take out of juice and remove outer skin. Put back in juice, add salt and pepper, bay leaves, onions and cloves. Cook 1/2 hour.

CHINESE CHICKEN

Brown chicken in hot pan quickly. Let chicken simmer in pan with sauce for 3/4 hour or until tender. Saute green peppers and tomatoes in another until tender. Season to taste. Add cooked chicken. Thicken gravy if desired.

Note: beef or pork may be substituted for chicken.

Dow Soo, a Chinese spice may be purchased in Chinese importing shops or in some restaurants.

POT ROAST IN PRESSURE COOKER

Chuck roast, round bone or blade 1 onion sliced 2 T water salt pepper 1 bay leaf fat potatoes carrots

LIVER AND RICE

Cut liver into small pieces. Brown the liver and sliced onion quickly in hot fat. Add the cornstarch to a little of the bouillon and mix to a smooth paste. Add to the rest of the bouillon and cook until thick and clear. Add the soy sauce and seasoning, then the browned liver and onion. Serve over dry rice.

CREAM PEAS & TUNA FISH

Make cream sauce and cook until thickened. Add tuna and peas. Serve on toast.

VEAL PAPRIKA

Brown onions & mushrooms in oil and remove from skillet. Brown veal--. Return onions and mushrooms to skillet. Add sour cream & seasonings. Simmer 20 minutes. If sour cream too thick, thin with milk. Make sweet cream sour with few drops vinegar. If canned mushrooms used, use juice in gravy.

SPAGHETTI WITH MEAT SAUCE IN PRESSURE COOKER

Mash the meat with a fork.

Add onion, green pepper, paste, sauce, spices and cook at 15 pounds pressure for 10 minutes. It is best to add salt and pepper after cooking to taste. Remove bay leaves. Serve meat sauce over cooked spaghetti. This may be made earlier and reheated when ready to use but long simmering is not necessary.

BAKED SNAPPER CUBA

french dressing 1/3 C lime juice 2/3 C olive oil 1 T soy sauce dash garlic salt dash fresh ground black pepper

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