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Newspaper
Troy Record
Location
Troy, New York, United States of America
Date
Jun 02, 1950
Page
13
Bacon is versatile for any meal and can elevate lunch and dinner dishes. Bacon noodle scramble uses bacon drippings with eggs and cooked noodles for an attractive center, while bacon slices enhance sandwiches with peanut butter or cheese. It also flavors green beans broccoli spinach or corn pudding. Farm maple tapping figures are noted in Vermont and New York.
A vintage recipe guide presents Idekion And Macaroni Party Salad with chicken, macaroni, mushrooms and French dressing, plus serving suggestions and related supper ideas. It explains mixing, chilling, and final mayonnaise blend, then offers toast with applesauce and deviled ham tips.
A vintage recipe describes making muffins with butter or margarine brown sugar pecan halves and cinnamon. It lists ingredients such as brown sugar flour baking soda salt sugar shortening vinegar milk and pecans, with directions to mix form bake in a hot oven at 430 degrees for 12 to 15 minutes.
A home style guide describes preparing a ham and cheese rarebit with milk and cheese, served on baked potatoes or toast. It outlines browning ham, cooking peppers, making a cheese sauce, and flavoring with mustard salt and cayenne, then suggests serving with salad, bread, and milk.
June brings strawberry month and a new shortcake method using enriched yeast bread rounds sautéed in margarine or butter. The dessert layers sweetened sliced and whole berries with whipped cream and a garnish of orange peel and whole berries.
A recipe outlines boiling spaghetti in salted water until tender then draining. Butter is melted with onion parsley and anchovies, sautéed briefly before adding the pasta. Wine tomato puree chicken consommé and Parmesan are stirred in to finish.
Recipe describes halved large onions cooked until tender then hollowed. Centers chopped and sautéed with parsley and fat. Mix bread crumbs meat or fish eggs cheese peanuts or baked beans with seasonings, then fill onion halves and bake at 350 degrees for about 30 minutes.
A cheese soup recipe blends 4 ounces elbow macaroni with 2 bouillon cubes and 2 cups boiling water. Butter and flour form a roux, milk adds thickness, then Worcestershire and American cheese melt in. Paprika and parsley garnish. yields 4 servings.
Cook noodles in salted water until tender then drain. In a saucepan melt butter or margarine, stir in flour, gradually add milk and pineapple juice until thickened. Add noodles, pineapple chunks and ham cubes. blend. Pour into greased casserole, top with buttered bread crumbs and bake at 350 degrees for 30 minutes. Serve hot.
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