Family fare

Main Dishes

Reading edition

Foods that abound in protein—meat, poultry, fish, eggs, and cheese—make satisfying main dishes. Thrifty main dishes often combine these protein-rich foods with vegetables and cereals—beef stew with vegetables or dumplings, chicken with rice, fish with stuffing, cheese with macaroni.

Dry beans and peas are also economical choices for main dishes.

If the main dish is not high in protein, you can supply additional protein with other foods in the meal. If, for example, a pound of meat is to serve eight persons, you might combine it with vegetables or cereal in a casserole or stew, have milk to drink, and serve cheese-topped apple pie for dessert.

Meat

Meat cooked at low to moderate temperatures is more tender, juicy, and flavorful than meat cooked at high temperatures. There is more meat to serve because there is less shrinkage at low temperatures.

Beef may be cooked rare, medium, or well done. Lamb is enjoyed either medium or well done, but veal and pork are usually cooked well done.

Broiling, pan-frying, and roasting are recommended for tender meats only. Less tender cuts are more satisfactory if braised, pot-roasted, or simmered. For suggested methods for cooking, see guide on [page 19].

Frozen meat need not be thawed before cooking, but extra cooking time will be required if it is not thawed first.

Roasting ... beef, veal, lamb, pork

Place roast, fat side up, on a rack in a shallow pan. Do not add water; do not cover. Season either before or after cooking.

Check the timetable (p. 20) for approximate roasting times. The quality of the meat, its size and shape, and its temperature at the start of cooking will affect the roasting time. Times given here are for meats at refrigerator temperature. Frozen roasts may take 1½ to 2 times as long to cook as unfrozen roasts of the same weight and shape.

If you are using a meat thermometer, insert it so the tip is at the center of the thickest part of the roast, and not touching bone or fat.

Broiling ... beef, lamb, cured ham

Slash fat around edge of meat to prevent curling. Place meat on cold broiler grid.

Broiling temperature can be regulated by the distance meat is placed from heat source and whether the door is open or closed during broiling. Because broilers vary widely, follow the manufacturer’s directions. If you like meat well done, place it farther from the heat source than for medium or rare meat—to avoid burning the outside before the center is cooked. Place thicker cuts farther from the heat source than thin ones, for the same reason.

MEAT COOKING GUIDE

BEEF VEAL LAMB PORK

ROASTING

Chuck or shoulder Loin Leg Fresh and cured ham

Rib Leg Loin Fresh and cured shoulder

Round Shoulder Rib Loin

Rump Shoulder Spareribs

Sirloin

Sirloin tip

Tenderloin

BROILING

Patties (ground) Liver Chops Bacon

Thick steaks: Liver Canadian bacon

Chuck Patties (ground) Chops

Club Cured ham slices

Porterhouse

Rib

Top round

Sirloin

T-bone

PAN-BROILING, PAN-FRYING

Liver Cube steaks Chops Bacon

Patties (ground) Liver Liver Canadian bacon

Thin steaks: Patties (ground) Patties (ground) Cured ham slices

Club Cutlets or round steak Liver

Cube steaks Loin and rib chops Thin chops

Porterhouse Thin steaks

Rib

Round

Sirloin

T-bone

BRAISING, POT-ROASTING

Chuck or shoulder Cutlets Breast Chops

Flank Loin and rib chops Neck slices Ham slices

Liver Roasts: Shanks Liver

Round Round Shortribs Shanks

Rump Rump Shoulder cuts Spareribs

Shortribs Shoulder Steaks

Sirloin tip Tenderloin

SIMMERING, STEWING

Brisket Breast Breast Cured ham

Corned beef Riblets Neck slices Cured shoulder

Heel of round Shanks Shanks Hocks

Neck Shanks

Shanks Spareribs

Shortribs

TIMETABLE FOR ROASTING MEATS

Kind and cut of meat Ready-to-cook weight Approximate roasting time at 325°F. Internal temperature of meat when done

BEEF

Standing ribs: Pounds Hours °F.

Rare 6 to 8 2½ to 3 140

Medium 6 to 8 3 to 3½ 160

Well done 6 to 8 3⅔ to 5 170

Rolled rump:

Rare 5 2¼ 140

Medium 5 3 160

Well done 5 3¼ 170

Sirloin tip:

Rare 3 1½ 140

Medium 3 2 160

Well done 3 2¼ 170

VEAL

Leg 5 to 8 2½ to 3½ 170

Loin 5 3 170

Shoulder 6 3½ 170

LAMB

Leg (whole) 6 to 7 3¼ to 4 180

Shoulder 3 to 6 2¼ to 3¼ 180

Rolled shoulder 3 to 5 2½ to 3 180

PORK, FRESH

Loin 3 to 5 2 to 4 170

Shoulder 5 to 8 3½ to 5 185

Ham, whole 10 to 14 5½ to 6 185

Ham, half 6 4 185

Spareribs 3 2 185

PORK, CURED

Cook-before-eating:

Ham, whole 12 to 16 3½ to 4¼ 160

Ham, half 6 2½ 160

Picnic shoulder 6 3⅓ 170

Fully cooked:[8]

Ham, whole 12 to 16 3 to 3¾ 130

Ham, half 6 1½ to 2 130

FOOTNOTES:

Broil until top side of meat is browned, about half of total cooking time. Season, turn, and brown other side. Use timetable (next page) as a guide to total broiling time. To tell if meat is done, cut into it along bone and observe color.

Use a low temperature for broiling frozen meat, so the surface does not char before the interior thaws and cooks. Allow 1½ to 2 times as long as specified in the timetable on page 21.

Pan broiling ... beef, lamb, pork

Choose thin steaks, chops, or ham slices (1 inch thick or less). Or shape meat patties less than an inch thick.

Slash fat around edge of meat to prevent it from curling. Grease pan lightly with fat or rub pan with fat edge of meat.

Cook meat slowly over moderate heat, turning occasionally as necessary. Pour off excess fat as it accumulates. Total cooking time will be 10 to 20 minutes, depending on the degree of doneness desired. Pork chops may take a little longer.

Remove meat from pan, season, and serve.

Braising ... beef, veal, lamb, pork

Brown meat slowly on all sides in enough added fat to keep meat from sticking. Use a heavy pan. Meats may be floured or not, as desired, before browning. Floured meats brown better than unfloured meats. Meats that have a considerable amount of fat and that are not floured can be browned without added fat.

Season the meat. If necessary to prevent overbrowning, add a small amount of liquid (about ½ cup for a roast). Many cuts of meat can be braised without added liquid. Steam from meat juices trapped in a covered pan provides enough moisture. Cover pan tightly.

Cook slowly over low heat or in a 350° F. oven until tender, adding more liquid if needed. Use the timetable (p. 22) as a guide to braising time.

TIMETABLE FOR BROILING MEATS

Kind and cut of meat Approximate thickness Degree of doneness Approximate total cooking time[9]

Inches Minutes

Beef steaks 1 Rare 10 to 15

(Club, porterhouse, rib, sirloin, T-bone, tenderloin) 1 Medium 15 to 20

1 Well done 20 to 30

1½ Rare 15 to 20

1½ Medium 20 to 25

1½ Well done 25 to 40

2 Rare 25 to 35

2 Medium 35 to 45

2 Well done 45 to 55

Hamburgers ¾ Rare 8

¾ Medium 12

¾ Well done 14

Lamb chops 1 Medium 12

(Loin, rib, shoulder) 1 Well done 14

1½ Medium 18

1½ Well done 22

Cured ham slices ¾ Well done 13 to 14

(Cook-before-eating) 1 Well done 18 to 20

FOOTNOTES:

TIMETABLE FOR BRAISING MEATS

Kind and cut of meat Approximate ready-to-cook weight or thickness Approximate total cooking time

BEEF

Hours

Pot roast, such as chuck or round 3 to 5 pounds 3 to 4

Steak, such as chuck or round 1 to 1½ inches 2 to 2½

Short ribs 2 to 2½ pounds 2 to 2½

VEAL

Chops ½ to ¾ inch ¾

Shoulder, rolled 3 to 5 pounds 2 to 2½

LAMB

Chops ½ to ¾ inch ½ to ¾

Shanks 1 pound each 1½ to 2

Shoulder, rolled 3 to 5 pounds 2 to 2½

PORK

Chops ½ to 1 inch ¾ to 1

Spareribs 2 to 3 pounds 1½ to 2½

Quick beef pie

6 servings

1½ pounds ground beef 1 medium-size onion, chopped ½ teaspoon salt 1 can (10½ ounces) condensed tomato soup 1 can (1 pound) cut green beans, drained ¼ teaspoon pepper 1½ cups seasoned mashed potatoes ½ cup shredded Cheddar cheese

Crumble beef into large frypan. Add onion and salt, and cook until browned. Drain off excess fat.

Add soup, green beans, and pepper; simmer 5 minutes. Pour into greased 2-quart casserole.

Drop potatoes in mounds onto hot meat mixture. Sprinkle with cheese. Bake at 350° F. (moderate oven) 20 minutes.

Menu suggestion

Serve with buttered carrots, stuffed prune salad, and brownies.

Beef stroganoff

6 servings

⅓ cup flour 1 teaspoon salt ¼ teaspoon pepper 1 pound sirloin tip steak, cut in very thin strips ½ cup finely chopped onion ¼ cup fat or oil 1 can (10½ ounces) condensed cream of mushroom soup 1 can (8 ounces) sliced mushrooms, drained 1 cup sour cream Cooked rice Paprika Parsley

Combine flour, salt, and pepper. Coat meat strips with flour mixture. Brown meat in hot fat in a large frypan. Add onion and cook until clear. Drain off excess fat.

Add soup and mushrooms. Simmer, covered, 10 to 15 minutes. Blend in sour cream and remove from heat. Serve over rice. Sprinkle with paprika and garnish with parsley.

Menu suggestion

Serve with green beans, cucumber and tomato salad, and have sliced peaches and poundcake for dessert.

Luncheon special

6 servings

2 cups medium white sauce (p. 57) 2 cups shredded Cheddar cheese 1 package (10 ounces) frozen cut green beans, cooked and drained 1 can (12 ounces) luncheon meat, cut in thin strips 1 tablespoon chopped pimiento White pepper, as desired Toast triangles

To hot white sauce, add remaining ingredients except toast. Cook over low heat 10 minutes, or just until cheese melts and mixture is hot. Serve on toast triangles.

Menu suggestion

Serve with glazed carrots, fruit salad, and chocolate pudding.

6 servings

1½ pounds sliced beef liver ½ cup flour 2 tablespoons fat or oil 1½ teaspoons salt ¼ teaspoon pepper 1 large onion, sliced ¼ cup water

Remove skin and large veins from liver. Coat meat with flour. Heat fat in large frypan over moderate heat and brown liver on one side.

Turn liver, sprinkle with seasonings and cover with onions. Add water and cover pan tightly. Cook over low heat 20 to 30 minutes, or until liver is tender.

Menu suggestion

Serve with stewed okra and tomatoes, spinach salad, and apple crisp.

Spaghetti with meat sauce

6 servings

1 pound ground beef 1 medium-size onion, finely chopped 1 clove garlic, peeled ½ teaspoon oregano 1 teaspoon salt ¼ teaspoon pepper 1 can (6 ounces) tomato paste ¾ cup water 1 can (15 ounces) spanish-style tomato sauce 1 bay leaf 1 tablespoon sugar 4 cups cooked spaghetti ½ cup grated Parmesan or Romano cheese

Crumble ground beef into 4-quart saucepan. Add onion, garlic, oregano, salt, and pepper. Heat to brown meat.

Add tomato paste, water, tomato sauce, and bay leaf. Bring to a boil. Then simmer, uncovered, over low heat 45 minutes. Remove garlic. Add sugar and simmer 15 minutes longer.

Place hot spaghetti on a platter. Cover with meat sauce. Sprinkle with cheese.

Menu suggestion

Serve with tossed green salad and upside-down cake.

Meat loaf

6 servings

1½ pounds ground beef 3 slices soft white bread, torn into very small pieces 1 cup tomato juice or milk ½ cup finely chopped onion 1 egg, beaten 1 teaspoon salt ¼ teaspoon pepper

Mix ingredients thoroughly. Press into a 9- by 5- by 3-inch loafpan or shape into loaf.

Bake uncovered at 350° F. (moderate oven) about 1½ hours. Remove from oven and drain off excess fat.

Menu suggestion

Serve with green bean-mushroom casserole, baked potatoes, celery sticks and olives, and orange sherbet.

Stuffed green peppers

6 servings

3 large green peppers 2 teaspoons salt Boiling water 1 pound ground beef 1½ cups cooked rice 2 tablespoons finely chopped celery 2 tablespoons finely chopped onion ¼ cup chili sauce 2 teaspoons salt ¼ teaspoon pepper 1 egg 2 tablespoons shredded Cheddar cheese

Halve peppers lengthwise; remove stems, seeds, and membranes. Add 2 teaspoons salt to enough boiling water to cover peppers; boil peppers 5 minutes. Drain.

Combine other ingredients except cheese; mix well. Fill pepper halves with this mixture and place in ½ inch of hot water in a baking pan.

Bake uncovered at 350° F. (moderate oven) 45 to 55 minutes. Sprinkle cheese over peppers and bake 5 minutes longer, or just until cheese melts.

Menu suggestion

Serve with corn pudding and coleslaw, and have your favorite ice cream for dessert.

Saucy luncheon meat

6 servings

2 packages (3 ounces each) cream cheese 2 tablespoons milk 1 pound bologna or other luncheon meat, finely diced ¼ cup finely chopped onion 2 tablespoons sliced ripe olives 2 teaspoons prepared mustard ¾ cup canned condensed cream of mushroom soup Biscuits, cooked rice, or noodles

Blend cream cheese with milk in top of double boiler. Add meat, onion, olives, mustard, and soup; mix thoroughly. Heat over simmering water 15 to 20 minutes, stirring occasionally. Serve over biscuits, rice, or noodles.

Menu suggestion

Serve with kale, carrot and pineapple salad, and chocolate chip cookies.

Beef stew

6 servings

⅓ cup flour 1½ teaspoons salt ⅛ teaspoon pepper 1½ pounds boneless stew beef, cut in 1-inch cubes 2 tablespoons fat or oil 3 cups water 3 medium-size onions, sliced 4 medium-size potatoes, cut in 1-inch cubes 5 medium-size carrots, quartered 1½ cups frozen peas ¼ cup water

Combine flour, salt, and pepper; coat meat with seasoned flour. Save remaining flour. Brown meat in hot fat in a 4-quart saucepan.

Add water and cover tightly. Simmer until meat is tender, about 1½ hours.

Add onions, potatoes, and carrots. Cover and simmer 15 minutes.

Add peas. Cover and simmer until all vegetables are tender.

Blend ¼ cup water with remaining flour. Add to stew, stirring gently; cook until thickened.

Variation

Irish stew.—Use lean lamb instead of beef. Add 1 turnip, diced, with potatoes and carrots.

Menu suggestion

Serve with tossed green salad and hot biscuits. Have fruit sherbet and cookies for dessert.

Poultry

Serve poultry often—it’s versatile, flavorful, and economical. You can buy chicken and turkey in convenient sizes—chilled or frozen—any day of the year. And for variety, try duck and goose.

Preparing poultry

Ready-to-cook poultry needs little preparation before cooking. Inspect for pinfeathers. Wash and drain poultry.

Keep frozen poultry frozen until time to thaw or cook. Frozen poultry usually is thawed before cooking, but poultry parts or whole poultry frozen without giblets can be cooked without thawing. Cooking time will be longer than for unfrozen poultry. Do not thaw commercially frozen stuffed poultry before cooking.

To thaw poultry in the refrigerator, place frozen poultry on a tray or shallow pan to catch the thawing drip; if unwrapped, cover lightly. Remove giblets from cavity when bird is pliable.

If it is not practical to thaw poultry in the refrigerator, immerse poultry in a watertight wrapper in cold water. Change water often to hasten thawing. Or you can partially thaw poultry in the refrigerator and partially in cold water. It takes 1 to 8 hours to thaw poultry in cold water, or 1 to 3 days in a refrigerator.

Cook poultry promptly after thawing. Stuff poultry just before roasting.

Cooking guides

Most poultry sold whole can be roasted. Stewing chickens and mature turkeys, however, are more tender if braised or stewed. They are good for stews, or to provide cooked meat for casseroles, sandwiches, and salads.

Broiler or fryer chickens can be roasted, ovenbaked, barbecued, or cooked on a rotisserie as well as broiled or fried. Fryer-roaster turkeys weighing 4 or 5 pounds can be roasted whole, or can be cut into parts and fried or broiled.

Rock Cornish game hens can be cooked like broiler or fryer chickens. Small ducks are suitable for broiling or frying; larger ones, for roasting or rotisserie cooking. Geese roast very well.

Roast poultry uncovered for best color and to reduce splitting and shrinkage. Poultry can be roasted with or without stuffing; unstuffed birds take slightly less time to cook. Cook poultry until tender and juicy; do not overcook.

Roasting

Prepare the poultry as directed above. Stuff the body and neck cavities lightly; allow about ½ cup of stuffing per pound of ready-to-cook poultry. See stuffing recipe (p. 28). Or if desired, leave poultry unstuffed.

Fold loose neck skin toward back; fasten with a skewer. Turn wingtips back of heavy wingbone to rest against neck skin. Tuck ends of legs under band of skin at tail or fasten legs together close to body.

To roast poultry, place breast side up on a rack in a shallow pan. Do not cover pan and do not add water.

See roasting guide (p. 28) for approximate times for roasting poultry.

A meat thermometer is the best guide to doneness of turkeys. Insert the thermometer into the center of the inner thigh muscle. Make sure it does not touch the bone.

Salt the giblets and neck, seal them in aluminum foil, and roast along with the poultry. Or simmer them in salted water until tender.

You can baste poultry with pan drippings or a little fat if you like.

If poultry browns early in the roasting period, cover the breast and drumsticks lightly with aluminum foil or with a thin cloth moistened with fat. After poultry is partly roasted, cut band of skin that holds legs together.

Use any one or more of the following ways to tell if poultry is done:

• A meat thermometer inserted in the center of the inner thigh muscle of a turkey reaches 180° to 185° F. If turkey is stuffed, also check stuffing temperature by inserting a thermometer into the body cavity for 5 minutes. Temperature should reach 165° F.

• Drumstick feels soft when you press meaty part with protected fingers.

• Drumstick moves up and down easily and leg joint gives readily.

Caution: Do not partly roast poultry on one day and complete roasting the following day.

ROASTING GUIDE

Kind of poultry Ready-to-cook weight[10] Approximate roasting time at 325° F. for stuffed poultry[11] Internal temperature of poultry when done

Pounds Hours °F.

Chickens 1½ to 2½ 1 to 2

(Broilers, fryers, or roasters) 2½ to 4½ 2 to 3½

Ducks 4 to 6 2 to 3

Geese 6 to 8 3 to 3½

8 to 12 3½ to 4½

Turkeys 6 to 8 3 to 3½ 180 to 185 in center of inner thigh muscle.

8 to 12 3½ to 4½

12 to 16 4½ to 5½

16 to 20 5½ to 6½

20 to 24 6½ to 7

FOOTNOTES:

Stuffing

About 1 quart

3 tablespoons butter, margarine, or poultry fat ¾ cup chopped celery 3 tablespoons chopped parsley 2 tablespoons chopped onion 1 quart soft breadcrumbs ½ teaspoon savory seasoning ½ teaspoon salt Pepper, as desired

Melt fat in heavy pan; add celery, parsley, and onion, and cook a few minutes.

Combine all ingredients. Mix lightly but well.

Use to stuff poultry, or bake in a separate pan during the last hour of cooking.

Note: Allow about ½ cup stuffing per pound of ready-to-cook poultry. This stuffing may be used for baked fish, if desired.

Variation

Nut stuffing.—Omit parsley and savory seasoning and add ½ cup of chopped nutmeats—roasted almonds, pecans, filberts, or cooked chestnuts.

Braised boneless turkey roast

Place boneless turkey roast on a rack in a pan; insert a meat thermometer in the center of the roast; cover pan tightly. Braise in an oven at 400° F. (hot) until thermometer registers about 170° F. Or, follow cooking directions on package.

Note: A 3-pound boneless turkey roast requires about 1½ hours cooking time. If desired, uncover roast last 20 minutes to brown.

Broiled chicken

Plump young chicken, about 1½ to 2¼ pounds ready to cook Melted fat or oil Salt and pepper, as desired

Prepare chicken for cooking according to directions on page 26.

Split chicken down the back and, if desired, cut into halves through the breastbone. Break joints and cut off wingtips.

Brush chicken on both sides with melted fat and sprinkle with salt and pepper.

Preheat the broiler and grease broiler rack lightly. Place chicken on the rack, skin side down. Place broiler pan at the distance from heat recommended by the range manufacturer.

Broil chicken 20 to 30 minutes on one side or until browned; turn, brush with fat or oil, and broil until done, 15 to 25 minutes longer.

Menu suggestion

Serve with broccoli, creamed potatoes, and lemon chiffon pie.

Stewed chicken

Use a plump stewing chicken, 3 to 4 pounds ready to cook. Or, you can stew a broiler-fryer chicken, although the flavor will be somewhat milder.

Prepare chicken for cooking according to the directions on page 26. Leave whole or cut in serving-size pieces.

Place the chicken in a deep pan. Add enough water to half cover a whole chicken or to cover pieces. Season as desired.

Cover pan and cook over low heat until the chicken is tender—2 to 3 hours for a stewing chicken, 45 minutes to 1 hour for a broiler-fryer.

Cook giblets with the chicken or separately.

Serve stewed chicken in gravy made by thickening the broth, or use in any recipe that calls for cooked chicken.

Fried chicken

Plump young chicken, 1½ to 3 pounds ready to cook Salt, pepper, flour Fat or oil

Prepare chicken for cooking according to the directions on page 26. Cut in serving pieces.

Season chicken with salt and pepper and roll in flour.

In a heavy frypan, heat ¼ to ¾ cup fat or oil—just enough to cover bottom of pan. Use moderate heat.

Brown chicken pieces on one side; turn and brown on other side.

Continue to cook slowly, uncovered, until tender. Or, if more convenient, cook in oven at 350° F. (moderate) until tender. Cooking time will be from 30 to 45 minutes.

Variation

Oven-fried chicken.—Prepare the chicken according to directions on page 26. Cut in serving pieces. Preheat oven to 400° F. (hot). Shake or roll chicken pieces in seasoned flour and place in a baking pan containing hot fat (⅛ inch deep or less). Turn pieces to coat both sides with fat. Cook chicken skin side down for 30 minutes; turn; and cook 20 to 30 minutes longer, or until tender.

Menu suggestion

Serve with mashed potatoes, carrots, and green salad. For dessert have cherry pie.

Chicken a la king

6 servings

1 cup frozen green peas 2 tablespoons finely chopped onion ¼ cup chopped green pepper ⅓ cup boiling water ⅔ cup flour 1 cup cold milk 2 cups chicken broth 2 teaspoons salt Pepper, as desired ½ teaspoon poultry seasoning 2 cups diced cooked chicken or turkey 1 can (4 ounces) mushroom stems and pieces, drained and chopped 1 tablespoon chopped pimiento Cooked rice, toast, or biscuits

Cook peas, onion, and green pepper in boiling water in a covered pan 5 minutes. Drain; save the liquid.

Blend flour with milk. Combine vegetable cooking liquid, broth, and seasonings; slowly stir in flour mixture. Bring to a boil, stirring constantly; cook 1 minute.

Add chicken, cooked vegetables, mushrooms, and pimiento. Heat thoroughly and serve on rice, toast, or biscuits.

Note: Two chicken bouillon cubes and 2 cups of hot water may be used to make broth. Decrease salt to 1 teaspoon.

Menu suggestion

Serve with green beans, molded pineapple and carrot salad, and apple crisp.

Turkey-noodle bake

6 servings

4-ounce package noodles (about 2 cups uncooked) ¼ cup flour 2 cups mushroom liquid and water 2 chicken bouillon cubes ¼ teaspoon salt Pepper, as desired ½ teaspoon poultry seasoning 1 tablespoon chopped pimiento 4-ounce can mushroom stems and pieces, drained, chopped 2 cups cooked turkey, cubed ¾ cup shredded sharp process cheese ⅓ cup fine dry breadcrumbs 1 tablespoon butter or margarine

Cook noodles as directed on package; drain.

In a saucepan, blend flour with a little of the liquid to make a paste. Gradually stir in remaining liquid. Add bouillon cubes and seasonings.

Bring to a boil, stirring constantly. Reduce heat to simmer; cook 1 minute longer, stirring as needed.

Add pimiento and mushrooms to sauce.

In a 2-quart casserole place half the noodles and half the turkey in layers. Cover with half the sauce. Repeat layers.

Top with cheese; sprinkle with breadcrumbs; dot with fat.

Bake, uncovered, at 350° F. (moderate oven) 30 to 40 minutes or until bubbly and browned.

Variation

Chicken-noodle bake.—Use chicken instead of turkey, and chicken broth instead of water and bouillon cubes.

Menu suggestion

Serve with buttered beets, coleslaw, and have ice cream for dessert.

Chicken pie

6 servings, 9- or 10-inch pie

Filling

3 tablespoons chicken fat, butter, or margarine ¼ cup flour 1¼ cups chicken broth 1 cup milk 1½ teaspoons salt ⅛ teaspoon pepper ¼ teaspoon poultry seasoning, if desired 2 cups cooked chicken, diced 1⅔ cups cooked peas and carrots

Pastry for top crust

1 cup flour ¾ teaspoon baking powder ½ teaspoon salt ⅓ cup shortening 2½ to 3 tablespoons water

Melt fat for the filling in a saucepan; blend in flour. Add broth, milk, and seasonings. Cook, stirring constantly, until thickened.

Add chicken and vegetables; heat thoroughly.

For the pastry, mix flour, with baking powder and salt.

Mix in fat until mixture is crumbly. Add a little water at a time, blending lightly.

Dough should be just moist enough to cling together when pressed into a ball.

Roll dough on a lightly floured surface; shape to fit top of 9- or 10-inch piepan. Make a few small slits near center.

Pour filling into piepan; top with pastry. Turn under pastry edges and press firmly to pan.

Bake at 400° F. (hot oven) 30 minutes, or until browned.

Variation

Turkey pie.—Use turkey broth and cooked turkey in place of chicken broth and cooked chicken.

Menu suggestion

Serve with sliced tomatoes and celery strips and have spicy fruit for dessert.

Braised chicken with vegetables

6 servings

½ cup flour 1 teaspoon salt ¼ teaspoon pepper 3-pound ready-to-cook broiler-fryer chicken, cut up 3 tablespoons fat or oil ¾ cup hot water ½ teaspoon salt 1½ cups sliced carrots 3 cups sliced celery ¾ cup finely chopped onion ¾ cup chopped green pepper

Combine flour, 1 teaspoon salt, and pepper; coat chicken pieces with mixture. Brown chicken in hot fat in large frypan. Drain excess fat from pan. Add water and ½ teaspoon salt. Cover tightly and simmer 45 minutes to 1 hour, or until chicken is almost tender.

Add vegetables and cook 20 to 30 minutes longer, or until vegetables are tender.

Menu suggestion

Serve with rice, lettuce and tomato salad, and fruit for dessert.

Homemade noodles with chicken

6 servings

1 cup flour 1 egg or ¼ cup egg yolks (3 or 4 yolks), slightly beaten 1 tablespoon half-and-half or table cream 1½ teaspoons salt ¾ teaspoon poultry seasoning Pepper, as desired 5 cups chicken broth 3 cups cubed cooked chicken (p. 29) Paprika Parsley

Combine first three ingredients thoroughly and form into a ball. Do not knead. Divide into two parts. Roll each part on lightly floured surface until paper thin. Allow dough to dry 5 to 10 minutes.

With a thin sharp knife, cut dough into strips of desired width and length.

Add seasonings to broth; bring to a boil. Add noodles and boil 9 to 12 minutes, or until tender. Add chicken and continue cooking only until chicken is hot. Sprinkle with paprika and garnish with parsley.

Note: One chicken bouillon cube and 1 cup of water may be used for each cup of broth; decrease salt to taste.

Timesaver

Use 1½ cups uncooked packaged noodles instead of making noodles.

Menu suggestion

Serve with broccoli, tossed vegetable salad, and brownies.

Fish

Fish may be cooked by any of the basic methods with excellent results. Fish should not be overcooked; cook only until it flakes easily when tested with a fork. This will leave the fish moist and tender and will bring out its flavor.

Pan-fried fish fillets or steaks

6 servings

2 pounds fish fillets or steaks, fresh or frozen ¼ cup milk 1 egg, beaten 1 teaspoon salt Pepper, as desired 1½ cups fine dry bread, cereal, or cracker crumbs Fat or oil

Thaw frozen fish. Cut fish into 6 portions.

Combine milk, egg, salt, and pepper. Dip fish in milk mixture and roll in crumbs.

Place fish in a single layer in hot fat in a 10-inch frypan. Fry over moderate heat 4 to 5 minutes, or until brown. Turn carefully. Fry 4 to 5 minutes longer, or until fish are brown and flake easily when tested with a fork. Drain on absorbent paper.

Variation

Deep-fat fried fish fillets or steaks.—Prepare fish as for pan-fried fish. Fill fry kettle one-third full of fat; heat to 350° F.

Place fish in a single layer in a fry basket. Fry 3 to 5 minutes, or until fish are brown and flake easily when tested with a fork. Drain on absorbent paper.

Menu suggestion

Serve with tartar sauce, baked potatoes, snap beans, tossed green salad, and upside-down cake.

TIMETABLE FOR COOKING FISH

Cooking method and market form Approximate ready-to-cook weight or thickness Cooking temperature Approximate cooking time in minutes

BAKING

Dressed 3 pounds 350° F. 45 to 60

Pan-dressed 3 pounds 350° F. 25 to 30

Fillets or steaks 2 pounds 350° F. 20 to 25

Portions 2 pounds 400° F. 15 to 20

Sticks 2¼ pounds 400° F. 15 to 20

BROILING

Pan-dressed 3 pounds 10 to 16[12]

Fillets or steaks ½ to 1 inch 10 to 15

Portions ⅜ to ½ inch 10 to 15

Sticks ⅜ to ½ inch 10 to 15

CHARCOAL BROILING

Pan-dressed 3 pounds Moderate 10 to 16[12]

Fillets or steaks ½ to 1 inch Moderate 10 to 16[12]

Portions ⅜ to ½ inch Moderate 8 to 10[12]

Sticks ⅜ to ½ inch Moderate 8 to 10[12]

DEEP-FAT FRYING

Pan-dressed 3 pounds 350° F. 3 to 5

Fillets or steaks ½ to 1 inch 350° F. 3 to 5

Portions ⅜ to ½ inch 350° F. 3 to 5

Sticks ⅜ to ½ inch 350° F. 3 to 5

OVEN-FRYING

Pan-dressed 3 pounds 500° F. 15 to 20

Fillets or steaks ½ to 1 inch 500° F. 10 to 15

PAN-FRYING

Pan-dressed 3 pounds Moderate 8 to 10[12]

Fillets or steaks ½ to 1 inch Moderate 8 to 10[12]

6 servings

1 dressed fish (3 pounds), fresh or frozen Salt and pepper, as desired 3 cups stuffing (p. 28) 2 tablespoons melted fat or oil

Thaw frozen fish. Clean, wash, and dry fish.

Sprinkle inside with salt and pepper. Place fish on a well-greased 18- by 13-inch bake-and-serve platter. Stuff fish loosely. Brush fish with fat.

Bake at 350° F. (moderate oven) 45 to 60 minutes, or until the fish flakes easily when tested with a fork.

Note: Fish may be baked without stuffing.

Menu suggestion

Serve with broiled tomatoes, peas and celery, coleslaw, and fruit pie.

Topsy turvy tuna pie

6 servings

1 can (6½ or 7 ounces) tuna 2 tablespoons chopped onion 1 tablespoon tuna oil 1 can (10½ ounces) condensed cream of mushroom soup 2 eggs, beaten ½ cup soft breadcrumbs 6 thin slices lemon or orange 1 package (12 ounces) cornbread or corn muffin mix

Drain tuna; save oil. Flake tuna.

Cook onion in oil until tender. Add soup, eggs, breadcrumbs, and tuna; mix well. Arrange lemon or orange slices on the bottom of a well-greased 10-inch piepan. Pour tuna mixture over fruit slices.

Prepare cornbread mix as directed on package. Spread batter over tuna mixture.

Bake at 400° F. (hot oven) 25 to 30 minutes, or until brown. Remove from oven and let stand 5 minutes. Loosen from sides of pan with a spatula and invert on a serving plate.

Menu suggestion

Serve with stewed okra and tomatoes, celery sticks, brownies, and fruit.

Sardine puff

6 servings

2 cans (3¾ or 4 ounces each) Maine sardines 8 slices white bread 1½ tablespoons butter or margarine ¼ cup chopped green pepper ¾ cup shredded sharp natural Cheddar cheese 3 eggs ½ teaspoon salt ¼ teaspoon dry mustard Pepper, as desired 2 cups milk Paprika

Drain sardines and cut into thirds.

Remove crusts from bread, spread with butter or margarine, and cut bread into ½-inch cubes. Place half the bread cubes in a well-greased 12- by 8- by 2-inch baking dish. Cover with sardines, green pepper, and half the cheese. Top with remaining bread cubes and cheese.

Beat eggs, salt, mustard, and pepper. Add milk and mix well. Pour over bread and sprinkle with paprika.

Bake at 350° F. (moderate oven) 45 to 50 minutes, or until firm in the center. Remove from oven and let stand 5 minutes before serving.

Menu suggestion

Serve with green peas, a relish plate, and orange bavarian cream.

Eggs, cheese, dry beans

Main dishes made with eggs, cheese, or dry beans are economical choices for family meals.

Cooking eggs

For best eating quality, eggs should be cooked with low to moderate heat, for just the right amount of time. If cooking temperature is too high or the egg is cooked too long, the white becomes tough and the yolk mealy.

Caution on Use of Cracked or Soiled Eggs

Cracked or soiled eggs may contain bacteria that can produce food poisoning. For your protection, use cracked or soiled eggs only when they are thoroughly cooked or when the foods in which they are an ingredient are thoroughly cooked.

In this publication, a warning note is given with each recipe in which cracked or soiled eggs should not be used.

Scrambled eggs

Break eggs into a bowl. Add milk as follows: For creamy scrambled eggs, add 1 tablespoon milk for each ego; for dry scrambled eggs, add ½ tablespoon milk for each egg. For a product with uniform yellow color, beat mixture enough to blend yolks and whites thoroughly. If you prefer scrambled eggs with flecks of yellow and white, beat only slightly. Season with salt and pepper.

Pour the mixture into a heated frypan in which a little fat has been melted. Cook slowly, stirring occasionally to let the uncooked portion flow to the bottom. Cook until the mixture is set, but still moist.

Or, if preferred, use a double boiler. Melt a little fat in the top part, pour in the egg mixture, place over simmering water in the bottom of the boiler, and cook as above.

Note: Use only clean, sound-shelled eggs in this recipe.

Variation

Before cooking the mixture, add herbs, chopped onion, shredded cheese, or small pieces of cooked bacon or ham.

Eggs cooked in shell

Combine soup and green pepper; heat. Spread cheese on toast. Poach eggs until firm (p. 38). Place eggs on toast and cover with hot soup mixture. Serve immediately.

Note: Use only clean, sound-shelled eggs in this recipe.

Menu suggestion

Serve with green beans, fruit salad, and oatmeal cookies.

Deviled eggs

6 servings

6 eggs ¼ cup mayonnaise 1 teaspoon prepared mustard ½ teaspoon vinegar ¼ teaspoon salt White pepper, as desired Paprika

Hard-cook eggs as directed on page 37. Cool eggs under cold running water 5 to 10 minutes. Peel shells from eggs. Cut eggs in half lengthwise. Mash yolks with remaining ingredients except paprika until mixture is smooth. Fill whites with this mixture; sprinkle with paprika.

Variation

Ham-deviled eggs.—Omit salt. Add 1 can (2¼ ounces) deviled ham to yolk mixture.

Baked eggs in hash nests

6 servings

1 can (1 pound, 8 ounces) corned beef hash 6 eggs 2 tablespoons fine dry breadcrumbs, if desired Salt and pepper, as desired 1 tablespoon butter or margarine

Spread hash evenly in a 10½- by 7- by 2-inch baking pan. Form six depressions by pressing the bottom of a ½-cup measure into the hash.

Break an egg into each depression. Sprinkle each egg with breadcrumbs, if desired. Sprinkle with salt and pepper; dot with fat.

Bake at 325° F. (slow oven) 20 to 25 minutes, or until eggs are as firm as desired.

Note: Use only clean, sound-shelled eggs in this recipe.

Menu suggestion

Serve with mixed vegetables, lettuce wedges, and brownies.

Cooking cheese

Cheese, like eggs, should be cooked at low temperatures and never overcooked.

Melt cheese over simmering water, or add it to a hot mixture. Add cheese to a sauce after the sauce is cooked and heat only long enough to melt the cheese. Add cheese to an omelet just before folding.

Bake casseroles containing cheese at low to moderate temperatures. To keep cheese toppings from toughening or hardening, cover the cheese with crumbs or add cheese just a few minutes before the casserole comes out of the oven.

Cheese blends more readily with other ingredients and melts more quickly if you shred or dice it first.

Spanish rice with cheese

6 servings

3 slices bacon 1 small onion, finely chopped ¼ cup chopped green pepper ¼ cup chopped celery 1 cup water ½ teaspoon salt ¾ cup packaged precooked rice 2 cups cooked or canned tomatoes 1 teaspoon sugar ¼ teaspoon worcestershire sauce 1 cup shredded Cheddar cheese

Fry bacon in a heavy 2-quart saucepan. Drain bacon on paper. In 1 tablespoon bacon drippings, lightly brown onion, green pepper, and celery.

Add water and salt; bring to a boil. Stir in rice, tomatoes, sugar, and worcestershire sauce. Simmer until rice is just tender, stirring occasionally.

Crumble bacon and stir into rice mixture. Sprinkle cheese over top. Cover and continue cooking over very low heat until cheese is melted, about 5 minutes.

Menu suggestion

Serve with kale, fruit salad, and ice cream.

Pizza

2 pizzas, 14 inches in diameter

1 yeast roll recipe (p. 59) 4 cups shredded cheese (Mozzarella, Muenster, Colby, or process Swiss or Cheddar) 2 cans (8 ounces each) Spanish-style tomato sauce ½ teaspoon oregano ½ cup grated Parmesan cheese

Preheat oven with oven regulator set at broil; leave oven door closed.

Prepare roll dough as directed in recipe, but do not allow to rise. Divide dough into two equal portions; form each into a ball. On a floured surface, roll out each ball of dough into a 14-inch circle. Place on lightly greased pizza pans or baking sheets, turning up edges of dough slightly to form rim.

Sprinkle each pizza with 2 cups shredded cheese. Combine tomato sauce and oregano; spread half the mixture over each pizza. Sprinkle half the Parmesan cheese over each pizza.

Place pizzas in preheated oven and turn oven regulator to 525° F. (extremely hot). Bake 20 to 25 minutes, or until crust is crisp.

Note: Any of toppings below may be added before Parmesan cheese. Amounts are for 1 pizza:

1 can (8 ounces) sliced mushrooms, drained ¾ pound ground beef, browned and drained ¼ pound pepperoni, thinly sliced ¾ pound fresh pork sausage, browned and drained

Menu suggestion

Serve with mixed vegetable salad and fruit for dessert.

Macaroni with cheese sauce

6 servings

¼ cup butter or margarine ¼ cup flour ½ teaspoon salt 2 cups milk ½ teaspoon mustard 1½ cups cut-up processed Cheddar cheese 3 cups cooked macaroni

Melt fat and mix in flour and salt. Add milk slowly, stirring constantly, until sauce starts to boil. Lower heat and cook 3 minutes, or until thick.

Add mustard and cheese. Stir over low heat until cheese softens.

Mix in cooked macaroni and heat through.

Menu suggestion

Serve with broiled tomatoes, asparagus, lettuce, and apple crisp.

Baked cheese fondue

6 servings

12 slices white bread ¾ pound process Cheddar cheese, thinly sliced 3 eggs, beaten 3 cups milk ½ teaspoon salt ¼ teaspoon pepper Sage, as desired 1 tablespoon butter or margarine

Grease an 8- by 12- by 2-inch baking dish. Trim crusts from bread. Lay 6 slices in dish; cover with cheese. Top with remaining bread. Combine eggs and milk. Add seasonings and pour over bread. Dot with fat.

Bake at 350° F. (moderate oven) 45 minutes to 1 hour, or until set.

Variation

Place a layer of ¾ cup ground cooked ham on top of cheese before topping with bread.

Menu suggestion

Serve with peas, coleslaw, and apple pie.

Cooking dry beans

Dry beans need soaking before cooking. Use 2½ cups water for 1 cup of blackeye beans (blackeye peas, cowpeas), Great Northern beans, and lima beans. Use 3 cups water for 1 cup of kidney beans, pea (navy) beans, and pinto beans.

To soak them quickly, boil beans 2 minutes, remove from heat, and let stand 1 hour. Or if you prefer, boil beans 2 minutes and let them stand overnight.

Cook the beans in the soaking water. Add 1 teaspoon salt for 1 cup of beans; boil gently for the time given below. One cup of uncooked beans yields about 2½ cups cooked beans.

Kind of beans Approximate cooking time (hours)

Blackeye (blackeye peas, cowpeas). ½

Great Northern 1 to 1½

Kidney 2

Lima 1

Pea (navy) 1½ to 2

Pinto 2

Dry beans will cook more quickly if you add baking soda to the water before soaking. If tap water is of medium hardness, adding ⅛ teaspoon soda to the water for each cup of dry beans reduces cooking time about one-fourth. Measure soda exactly; too much soda affects flavor and nutritive value of beans.

To reduce foaming when cooking dry beans, add 1 tablespoon meat drippings or other fat to the cooking water for each cup of beans.

Cooked dry beans may be seasoned and eaten without further cooking, or they may be baked, or combined with other foods.

If acid ingredients like tomatoes, catsup, or vinegar are included in the recipe, add them after the beans are tender. Acids prevent softening of the beans.

Boston baked beans

6 servings

2 cups dry navy beans 6 cups (1½ quarts) water ¼ pound salt pork, cut in chunks or slices 1½ teaspoons salt ¼ cup brown sugar, packed 1 teaspoon dry mustard 2 teaspoons chopped onion ½ cup dark molasses

Boil beans in water 2 minutes. Soak 1 hour, or overnight if preferred.

Add salt pork and salt to beans and simmer until beans are tender, about 1½ hours. Drain; save ½ cup liquid. Place beans in a 3-quart casserole.

Combine bean cooking liquid, brown sugar, mustard, onion, and molasses. Pour over beans. Bake uncovered at 350° F. (moderate oven) 1 hour, or until beans are lightly browned on top and of desired consistency.

Menu suggestion

Serve with frankfurters or cold cuts, coleslaw, and baked apples.

Notes in this chapter

Note 1 · Can also be served without heating, if desired.Note 2 · Meat at refrigerator temperature at start of broiling.Note 3 · Weight of giblets and neck included.Note 4 · Unstuffed poultry may take slightly less time than stuffed poultry. Cooking time is based on chilled poultry or poultry that has just been t Note 5 · Turn once.