Stuffed Wheat Germ Burgers with Cheese Sauce Delight
A compact 1950s style recipe for stuffed wheat germ beef burgers with a creamy cheese sauce. Ground beef mixed with celery onion parsley and wheat germ forms eight patties, four of which are stuffed and broiled. Cheese sauce adds a gourmet touch. Yield four servings.
Star With A Soup Course For Dinner Party Guests
A playful guide to a soup course that travels between homes for a multi-stop dinner. Collect unusual bowls to stage as conversation pieces and serve three soups hot, cold, and bubbly with pretzels floating. Include split pea with sherry, consommé variations, Yankee bean, and finish with fresh fruit.
Pan Fried Buttered Scallops with Garlic
A simple skillet method for halved sea scallops. Cook in ample butter with crushed garlic for 3 to 5 minutes until creamy white and just cooked through. Avoid overcooking to keep scallops tender.
Olives Complement Beef Kabobs Recipe Showpiece Dish
A cook values flair and shares a recipe for ripe olive beef kabobs using top round steak olives onions and yams. Steps include threading on skewers alternating ingredients then broiling and basting with a yam mixture for ten servings.
MENTIONED IN THIS ARTICLE
Minous
California
Boiling Chestnuts Method for Softer Dried Nuts
A kitchen note describes soaking a pound of dried chestnuts with a quarter teaspoon of baking soda in boiling water overnight. The next day the nuts are boiled in the same soaking liquid until tender, a technique preferred by some cooks.
Jellied Apple Pie Dessert From a 1950s Recipe Card
A vintage style recipe describes Jellied Apple Pie a dessert blending apples with allspice lemon and almonds. It includes vanilla wafer crust preparation with butter, chopping apples, cooking until thickened, and folding in gelatin and nuts for a tangy, creamy finish serving 6 to 8.
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