Monday, September 30, 2013

Vintage Recipe: Chicken A La King on Waffles

Chicken A La King on Waffles

- 1 tablespoon butter
- 1/2 cup canned mushrooms, sliced
- 1/4 cup green pepper, chopped
- 3 tablespoons flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 3/4 cups milk
- 2 tablespoons pimiento, chopped
- 1 1/2 cups cooked chicken, diced

Melt 1 tablespoon butter in saucepan on medium heat. Add mushrooms, green pepper and cook until green pepper is soft. Add 3 tablespoons butter, melt. Turn to medium low heat and add flour, salt and pepper; blend well. Add milk and stir until mixture thickens. Cook 5 minutes stirring occasionally. Add chicken and pimiento, heat. 

To Freeze: Quickly cool by placing pan in ice water. Pour into freezer containers, cover and freeze. 

To Serve: Heat in covered saucepan over Medium Low heat for about 7 minutes. Break up, turn to Low heat and finish heating, about 8 minutes. Serve over toasted frozen waffles. 

Makes 4-6 servings.

Recipes taken from the 1954 edition of Food Freezing Facts, by Edison Electric Institute

Friday, September 27, 2013

Photo Friday: Ann

Any guesses on Ann Rutherford's birth name?

Therese Ann Rutherford

Personally, I love the way Therese is spelled, and think it would have been a very glamorous name for a starlet!

Friday, September 20, 2013

Photo Friday: Betty

It's always interesting to find out what a star's name was before the studio had it changed.
Betty Grable = Elizabeth Ruth Grable

Monday, September 16, 2013

Vintage Recipe: Frosty Fruit Salad

Frosty Fruit Salad

- 1 orange, peeled and cubed
- 2/3 cup diced pineapple
- 3/4 cup Royal Anne cherries, halved and pitted 
- 1 banana, cubed
- 2 canned pear halves, diced
- 1/4 cup maraschino cherries, sliced
- 1/4 cup blanched almonds, chopped
- 1 package soft cream cheese
- 1/2 cup mayonnaise 
- 1/2 cup cream, whipped

Combine fruits and nuts. Cream the cheese until soft and blend with the mayonnaise. Add to the fruit mixture and blend well. Fold in whipped cream. Pour into lightly oiled molds. Place in freezer until frozen. Remove from molds and wrap for freezer storage. Makes 8 servings. 

The salad above may also be varied by the addition of other fruits or nuts, however, the basic proportions must remain the same to freeze satisfactorily. For short time storage, the Frosty Fruit Salad may be put into cylindrical cartons for freezing. To serve, the cartons are removed and the frozen salad is sliced in individual servings. 

Recipes taken from the 1954 edition of Food Freezing Facts, by Edison Electric Institute. 

Friday, September 13, 2013

Photo Friday: Fred

"The hardest job kids face today is learning good manners without seeing any."
— Fred Astaire —

Friday, September 6, 2013

Photo Friday: Barbara

You don't see many color photos from the 40's, so this is a gem! It gives you insight into the color palette of the time. Check out Barbara's shoes! WANT.

Monday, September 2, 2013

Vintage Recipe: Stuffed Baked Potatoes

Stuffed Baked Potatoes

- 4 Baking Potatoes
- 1/4 cup grated cheese
- Milk to moisten
- 3 tablespoons butter
- Salt and pepper

Bake potatoes in 400 degree F. oven until done. Remove a slice from top side of potato and scoop out center. Add milk, melted butter, salt and better. Beat until light and fluffy. Pile lightly into shells and top with grated cheese. Cool. Wrap in foil and freeze. 

To serve: Unwrap potatoes and place in 350 degree F. oven until heated. Sprinkle with finely cut green onion tops. Serves four. 

Recipes taken from the 1954 edition of Food Freezing Facts, by Edison Electric Institute.