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2001

TODAY's CASES:

World War Two Era Recipes

----- Original Message ----- 
  From: Brent 
  To: phaedrus
  Sent: Sunday, January 21, 2001 17:31
  Subject: WW II recipes


  I'm looking for recipes that overcame rationing during World War II 
  to serve at a reception for a museum exhibit on WWII propaganda posters.  
  They need to be finger foods.

Hi Brent,

Just so happened we had an authentic WW II cookbook in the house. Below are some recipes, one for a "war cake" and several for appetizers. Note that due to meat rationing, people made use of such things as beef tongue, and chicken livers.

There are also several WW II recipes at:
http://www.lynchburg.edu/historyctr/chronicle/ww2_recipes.htm

Phaed

  These are from an authentic WWII era cookbook, 
  "The Wartime Cookbook" (1942) :

  Chicken Liver and Bacon Appetizers

  1/2 pound chicken livers
  salt & pepper
  2 tablespoons butter or margarine
  sliced bacon

  Cut chicken livers into halves, season with salt & pepper and saute 
  in butter 1 minute. Wrap each piece of liver in a strip of bacon and 
  fasten with a toothpick. 10 minutes before serving, place bacon-wrapped 
  livers in a pan and broil until bacon is crisp. Drain on absorbent paper. 
  Serve hot on toothpicks or on small squares of toast. makes 14.
---------------------------------------------
  Cheese Puffs

  6 slices bread
  2 tablespoons butter or margarine
  1/2 cup grated cheese
  1/8 teaspoon baking powder
  1/8 teaspoon salt
   1 egg, separated
   
   Cut 2-inch rounds from bread and toast lightly on one side. 
   Spread with butter on untoasted side. Mix cheese, baking powder, 
   salt, and beaten egg yolk; fold in stiffly beaten egg white. 
   Spread thickly over buttered side of bread and place close together 
   on cookie sheet. place under preheated broiler until puffed and 
   light brown. makes 6 puffs.
 ----------------------------------------------  
   Sailboats
   
   8 small dill pickles
   8 slices salami
   2 tablespoons cream cheese
   
   Cut pickles lengthwise into halves and make a lengthwise slit 
   in each pickle on cut side. Cut salami into shapes of sails and 
   insert into slits. Flute the edges of sails with cream cheese 
   pressed through a pastry tube. makes 8 hors d'oeuvres.
  ------------------------------------------------------------------  
   Canape spreads:
   
   Mix all ingredients throroughly and spread on toast or crackers.
   
   Tongue
   
   1 cip ground cooked beef tongue
   2 tablespoons horseradish
   1/8 tablespoon salt
   2 tablespoons mayonnaise
 ---------------------------------    
   carrot and peanut butter
   
   1 cup grated uncooked carrots
   1 tablespoon brown sugar
   1 tablespoon peanut butter
  ---------------------------------  
   Egg and sardine
   
   3 hard-cooked eggs, chopped
   12 sardines, chopped
   1 teaspoon prepared mustard
 ---------------------------------   
   frankfurter
   
   4 cooked frankfurters, ground
   2 tablespoons picallili
   1 teaspoon prepared mustard
 --------------------------------------------------------------------- 
  War Cake

  Makes 1 -9-x13 inch cake  

   " War Cake uses ingredients that were available to the average 
   household during World War II. Great served with whipped topping! "
    
   Ingredients    
   
       1 cup packed brown sugar 
  1 1/4 cups water 
  1 cup raisins 
  1 cup chopped walnuts 
  1/2 cup chopped candied citron 
  1/3 cup shortening 
  1/2 teaspoon salt 
  1 teaspoon ground nutmeg 
  1 teaspoon ground cinnamon 
  2 cups all-purpose flour 
  5 teaspoons baking powder 


   Directions
  1. Preheat oven to 350 degrees F (175 degrees C). 
   Grease a 9x13-inch baking pan. 
  2. In a large saucepan over medium heat, combine brown 
   sugar and water. Add raisins, nuts, candied citron, 
   shortening, salt, nutmeg, and cinnamon; bring to a boil 
   and boil 3 minutes. Remove from heat and cool. 
  3. Sift in flour and baking powder; stir until well blended. 
   Pour into prepared pan. 
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes or 
   until a toothpick inserted in center comes out clean. 
   Remove from oven and cool on a wire rack. Leave in pan and 
   cut into squares. . 

Chop Suey Cake

----- Original Message ----- 
  From: Janice 
  To: phaedrus
  Sent: Friday, January 26, 2001 09:30
  Subject: chop suey cake


  Hello, Could you please find a recipe for chop suey cake.
Thank you.     
Janice

Hi Janice,

There are two below. Not much difference between them. I found dozens, but they are all about the same.

Phaed

  Chop  Suey  Cake

   Ingredients : 
   1 1/2 c. sugar
   1 lg. can crushed pineapple with juice
   2 eggs
   1 c. chopped English walnuts
   2 c. flour
   2 tsp. baking soda--
   Frosting:--
   1 (8 oz.) Philadelphia cream cheese
   1 stick oleo
   1 tsp. vanilla
   2 tbsp. milk
   2 c. powdered sugar

   Preparation : 
     Mix all together by hand.  Bake at 350 degrees for 30-40 minutes
   in 9 x 13 inch pan.  Mix with mixer until creamy.  Frost cake while
   warm.  Sprinkle chopped nuts over frosting.  Keep refrigerated.  
   Put in greased and floured pan.  
   ----------------------------------
   Chop  Suey  Cake  And  Frosting

   Ingredients : 
   2 c. regular flour
   2 c. granulated sugar
   2 tsp. baking soda
   2 eggs, beaten
   1 (20 oz.) can UNsweetened crushed pineapple, juice and all
   1 c. chopped walnuts or pecans
   
   Frosting:
   1 (8 oz.) pkg. Philadelphia cream cheese at room temperature
   1 stick butter or margarine
   2 c. powdered sugar
   1 tsp. vanilla extract

   Preparation : 
      NOTE:  Cake has no shortening.  Sift together flour, sugar,
   baking soda in large mixing bowl.  Stir in eggs, pineapple and
   juice, and chopped nuts.  Mix well with large spoon (don't need to
   use electric mixer).  Pour into 13x9 inch greased and floured pan. 
   Bake 35-40 minutes at 350 degrees.  Cool before frosting.  Cake
   freezes well.  Mix together and beat with electric mixer until
   smooth. 
   

Venison Recipes

----- Original Message ----- 
  From: Helen
  To: Phaed 
   Sent: Thursday, January 25, 2001 21:24
  Subject: Venison

  Dear Phaed:

  Seeking venison recipes to include marinade(s). 
  Have a shoulder roast, round steaks and Italian style cutlets.

  Thank you.

  Helen

Hi Helen,

Here are several sites with lots of venison recipes, some with marinades:

http://www.martinsburg.com/wv.recipes/venison_recipes.html

http://www.dnr.state.oh.us/odnr/wildlife/hunting/recipes/vrecipe.html

http://www.pastrywiz.com/archive/category/venison.htm

http://pws.gamewood.net/~simons/visitors.htm

Also, below are a few venison recipes that are a little bit different.

Phaed

  Saltimboca

  (Bien Venidos al Gabaldon de Casa Vieja)

  This is a classic recipe of the Italian cuisine, and a great way 
  to do a tender piece of venison. For the showman, this is a natural 
  for tableside chafing dish presentation, complete with flames and 
  the most wonderful aroma imaginable.

  For two people, you will need two, thin 4-5 ounce pieces of your 
  venison, the sirloin or a tender slice of leg are ideal. With a meat 
  hammer, or the side of a coke bottle, carefully flatten the meat till 
  it is very thin. Try for a roughly square shape when you are done. 
  On each piece of meat, place a couple very thin slices of real 
  Italian Procciuto ham. On these, put a thin slice of good muzzarela 
  cheese, about 1/8 inch thick. Now roll each package up, jellyroll fashion, 
  tucking the ends in neatly. Tie in a couple places so they will hold 
  together. The Saltimboca can be prepared to this point well ahead of 
  when they will be needed. Just before serving, heat a heavy skillet or 
  chafing dish, add:

  2 Tbl. butter

  Saute the Saltimboca in the butter until they are cooked through and 
  lightly browned. Then add:

  1/4 cup real Italian Dry Marsala Wine

  Flame the wine,when flames go out, add:

  2 Tbl. butter

  Toss the Saltimboca around a bit until the butter is melted and forms 
  a sauce. Serve with linguini, a nice salad and a bottle of dry red wine.
  ---------------------------------------------------
  Apple-Currant Stuffed Venison Chops 

  6 venison chops, cut 1 1/4" to 1 1/2 " thick 
  1 1/2 cups garlic croutons 
  1/2 cup apple, chopped 
  1/2 cup Cheddar cheese, shredded 
  2 Tbsp. dried currents 
  2 Tbsp. Homemade Butter, melted 
  2 Tbsp. orange juice 
  1/4 tsp. salt 
  1/8 tsp. cinnamon 
  Apple--Orange Cranberry Liqueur Sauce 

  Preheat oven to 350 degrees. Cut a pocket in the side of each 
  venison chop. Mix together the croutons, apple, cheese and currants. 
  In another bowl, combine melted Homemade Butter, orange juice, salt 
  and cinnamon. Pour butter mixture over the crouton mixture and mix gently. 
  Lightly stuff the venison chops with the butter-crouton mixture. 
  Place the stuffed chops in a shallow baking pan and bake uncovered 
  for 1 hour. Cover with aluminum foil and bake for another 15 minutes. 
  Serve with Apple--Orange Cranberry Liqueur Sauce. Serves 6. 
  --------------------------------------------------------------------------------
  Roast Venison Tenderloin With Blackberry Sauce 

  1 lb. venison tenderloin 
  1/2 tsp. ground thyme 
  1/4 tsp. ground nutmeg 
  1 tsp. black pepper 
  1/2 cup soy sauce 
  1 cup hickory chips 
  5 lb. of charcoal 
  Blackberry Sauce 
  parsley sprigs 
  radish rosettes 
  yellow squash slices 

  Mix thyme, nutmeg, pepper and soy sauce, and marinate venison 
  tenderloin overnight in the refrigerator. Soak 1 cup of hickory 
  chips in a bucket of water overnight. Build a fire in a covered 
  barbecue grill using 5 lbs of charcoal. Allow the coals to burn 
  for 30 minutes. If using a gas grill, preheat for 30 minutes. 
  Scatter the soaked chips over the coals and close the lid for 10 
  minutes. Place the tenderloin on the grill and baste with the 
  marinade, Close the lid and cook for 10 minutes. Turn the tenderloin 
  and baste again. Close the lid and cook for another 10 minutes. 
  The meat should be slightly pink in the center and quite moist. 
  Serve on a platter with Blackberry Sauce. Garnish with parsley 
  sprigs, radish rosettes and yellow squash slices. Serves 2 to 4. 

Balsamic Vinegar Glaze

----- Original Message ----- 
  From: Camille
  To: phaedrus
  Sent: Monday, January 22, 2001 11:37
  Subject: (no subject)


  Hello there, 
I was wondering... I love to bake biscotti for my family.. 
However the recipe I use always seems so crumbly.  The tops 
of the dough seems to crack during the first baking process. 
Any ideas? 
Also how does one make Balsamic Vinegar Glaze? 
  Thanks. 
 

Hi Camille,

There's a balsamic vinegar glaze recipe below.

As for the biscotti, I don't know which particular type of biscotti recipe you are using, and I'm not versed in biscotti cooking. However, if I may make an educated suggestion, try increasing the amount of butter or oil. If, as in some biscotti recipes, no butter or oil is used, then try adding a little.

Phaed

  Balsamic glaze 

  -- 8 ounces (1 cup) balsamic vinegar 
  -- 1 4-inch sprig rosemary 
  -- 3 cloves garlic (smashed) 
  -- 2 to 3 tablespoons honey
  
  In a small pan, combine vinegar, rosemary and garlic and simmer on 
  low-medium heat until it is about one-quarter the original quantity 
  and very thick. Remove from heat. Take out and discard garlic. 
  Add honey and stir. 

  Pour into a squeeze bottle and chill until needed. 

  Nutrition information per tablespoon: 25 calories, 0 protein, 
  0 fat, 7 grams carbohydrate, 0 cholesterol, 1 milligram sodium. 
 

When 5th Avenue had Almonds

----- Original Message ----- 
  From: Buonodm
  To: phaedrus
  Sent: Friday, January 26, 2001 23:40
  Subject: 5th Avenue Candy

  Can you tell me when the 5th Avenue candy bar stopped being sold with an 
  almond at each end.  I remember them with the almonds in the mid to late 
  1950's, but I can't convince my younger friends that they used to be sold 
  that way. 

Hi,

Actually, it was 1987 when Hershey's dropped the almonds. Anyhow, your proof is at the Reader's Digest site:
Reader's Digest

To wit:

"5th Avenue Candy Bars with Almonds"
"This candy bar was introduced in 1936 by Food Industries of Philadelphia which was sold to Hershey Foods Corporation in 1986. Unlike today's version, the old 5th Avenue Candy Bar had almonds on top. In 1987, however, the almonds were removed from the bar for "marketing reasons." So it goes. If you want more information about Hershey and its products, visit www.hersheys.com. If you're a 5th Avenue Candy Bar fanatic, you can even sign on to www.fas.harvard.edu/~sachs/interesting/5thAve.html. (This site is down - Phaed) This site has facts about the candy and even pictures of the wrapper. If you want to complain, or need a shoulder to cry on (some people are very upset about the whole almond thing), call Hershey at 800-468-1714."

Phaed

""


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