My Great Recipes Collection

Great Recipes From the Past

Archives for August 2018

Asaragus and Chicken Salad

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Here’s an intriguing way to use fresh asparagus and cooked chicken from My Great Recipes.

Peeling fresh asparagus with a vegetable peeler will not only make it more tender, but also sweeter tasting. This recipe is also good served hot.

Makes 4 servings.

Salads and Their Dressings, Section 2, Card 42

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Asparagus and Chicken Salad

Ingredients

  • 2 pounds asparagus
  • 1 tablespoon sesame oil
  • 1/2 teaspoon seasoned salt
  • 1/4 cup double-strength chicken broth
  • 2 tablespoons soy sauce
  • 2 cups chicken cooked and cut into strips
  • 2 tablespoons cider vinegar

Instructions

  1. Wash and peel the asparagus. Cut diagonally into 1-inch pieces.
  2. Heat oil in heavy saute pan or wok. When very hot, add the asparagus and stir-fry for 2 minutes, stirring constantly with a large spoon.
  3. Add the seasoned salt and additional salt and pepper to taste, stirring another 30 seconds.
  4. Pour in the chicken broth and soy sauce. Cover and cook 1 minute longer. Remove from heat. Add the chicken and mix.
  5. Transfer to a serving platter. Cover and refrigerate until serving time. Just before serving, add the vinegar and toss until well blended.

Helen Bemis Black’s Sourdough Bread

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Helen Bemis Black was an award-winning home cook. Here is her recipe for sourdough starter and bread from her self-published Cross Country Cookery cookbook.

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Sourdough Starter and Bread

Ingredients

For the Starter

  • 1 3/4 cup all purpose flour unsifted
  • 1 tablespoon sugar
  • 1 pkg dry yeast
  • 2 1/2 cup warm water

For the Bread

  • 1 1/2 cup sourdough starter
  • 1 cup milk
  • 3 tablespoon sugar
  • 1 teaspoon salt
  • 2 1/2 tablespoon oleo
  • 1 pkg dry yeast
  • 1/4 cup warm water
  • 5 cup flour

Instructions

Make the Starter

  1. Combine dry ingredients. Gradually add warm water. Beat for 2 min. Cover. Leave at room temperature for 2 days or until well fermented. Stir daily. Feed sour dough every 5-7 days.
  2. Don't use for 24 hours after feeding. Keep sour dough refrigerated. Leave out at room temperature for a while before using - must leave at least 1 cup sour dough in container at all times for additional feedings to ferment.
  3. To feed: 1 cup flour, 1/4 cup sugar, 1 cup milk. Mix all ingredients together. Add to sour dough. Leave out at room temperature for a while after feeding, then refrigerate.

Make the Bread

  1. Scald milk.
  2. Stir in sugar, salt, and oleo. Cool to lukewarm.
  3. Measure warm water into large warm bowl. Sprinkle in yeast. Stir till dissolved.
  4. Add lukewarm milk mixture, starter and 2 1/2 cup flour. Beat till smooth.
  5. tir in enough additional flour to make a stiff dough.
  6. Turn out on lightly floured board. Knead till smooth - elastic, about 8-10 min.
  7. Place in greased bowl, turning to grease top. Cover.
  8. Let rise in warm place until double in bulk. Punch down, divide into 2 or 3 equal pieces. Knead until all gas bubbles are out and form each piece into a smooth round ball.
  9. Place on greased baking sheet. Or put into 2 loaf pans and cut cross on tops.
  10. Cover. Let rise until doubled.
  11. Bake at 375 for 30 min.
  12. Remove and cool on wire racks. Brush each top with melted oleo.

Recipe Notes

From Ida Ramsey, Viola, Tenn.

Artichoke Chickpea Salad

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The good thing about this salad is that it is as delicious served immediately as it is after marinated for 24 hours. It is a perfect make-ahead for a company meal.

Good served with barbecued chicken, steamed fresh vegetables, chilled California white table wine, if you like.

This makes an excellent salad to serve on a buffet table served in a lettuce-lined bowl or if taken on a picnic, omit the lettuce.

Serves 4

From the My Great Recipes collection, this is Salads and Their Dressings, Section 2, Card 105

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Artichoke Chickpea Salad

Ingredients

  • 1 6- ounce jar marinated artichoke hearts
  • 1 15- ounce can garbanzo beans drained and rinsed
  • 8 green olives
  • 8 black olives
  • 8-10 cherry tomatoes halved
  • 4 small whole fresh mushrooms
  • 1 large clove garlic minced or pressed
  • 2 tablespoons lemon juice
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons parsley chopped

Instructions

  1. Combine artichoke hearts, beans, olives, tomatoes, and mushrooms in large mixing bowl.
  2. In separate bowl, combine garlic, lemon juice, basil, salt, and black pepper. Pour over artichoke mixture, blending well.
  3. Cover and refrigerate, if desired, or serve at once sprinkled with parsley. If salad is refrigerated, flavors are better if it is allowed to return to room temperature before serving.

Butterscotch Sauce

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This recipe for Butterscotch Sauce came from the Red Plastic Box Recipe Collection. This sounds like it would be wonderful on vanilla ice cream!

Butterscotch Sauce

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Butterscotch Sauce

Ingredients

  • 2 cups packed light brown sugar
  • 1/2 cup evaporated milk
  • 1/4 teaspoon salt
  • 1/3 cup light corn syrup
  • 1/3 cup butter

Instructions

  1. Put in a saucepan. Bring to a boil and cook 3 minutes.

  2. Let cool and serve over ice cream.

Shrimp Artichoke Canapes

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From the 2-in1- International Recipe Card Collection is this Apertifs, Card 26.

The card contains three drinks and one recipe.
I imagine you could save yourself considerable amounts of time by buying pre-cooked shrimp and a can of artichoke hearts. But if you did that, you wouldn’t have the fancy artichoke leaves to savor.

Byrrh Cassis

2 jiggers Byrrh
1 jigger creme de cassis
Club soda
Place Byrrh and creme de cassis in Old Fashioned glass and stir well with ice. Fill with soda.

Byrrh Cassis Variations

Byrrh Cassis Cooler: Follow instructions above but use highball glass instead of Old Fashioned glass.
Byrrh Cassis and Bitters: Follow instructions for Byrrh Cassis, but add 1 dash Angostura bitters before stirring.
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Shrimp-Artichoke Canapes

Ingredients

  • 1 medium artichoke
  • 24 medium shrimp
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon worcestershire sauce
  • 1/8 teaspoon dillweed
  • 1 dash hot sauce

Instructions

Cook the Shrimp

  1. Fill saucepan half full with lightly salted water and bring to boil. Add shrimp. When water returns to boil took 1 minutes. Do not overcook.
  2. Remove shrimp from water, drain, and rinse with cold water. Peel and devein shrimp.

Prepare Artichoke

  1. Trim bottom stem from artichoke; place in saucepan of gently boiling, lightly salted water. Cover and simmer 24-30 minutes, or until leaves can be removed easily from artichoke. 

  2. Drain and let cool. Pluck off leaves of artichoke and set aside. Discard choke of artichoke and mash heart with fork or puree in blender; fold into mayonnaise.

Prepare Artichoke Mayonnaise

  1. Mix mayonnaise, lemon juice, worcestershire sauce, dillweed, and hot sauce.

To serve

  1. Select 24 of best artichoke leaves and spread with Artichoke Mayonnaise. Top each leaf with 1 shrimp and arrange on serving tray. Cover with plastic wrap and chill thoroughly before serving.