Sunday, July 10, 2011

Good Housekeeping

Last week hubs asked for something new and exciting each evening for dinner. In an effort to accomplish this (since I never really learned to cook but can at least follow a recipe) I have turned to the GOOD HOUSEKEEPING COOKBOOK I found at the library and purchased for $0.50. Published in 1963 it has some great "old school" concoctions.

Last night we had delicious "Chicken Tropical" which kind of reminded me of "sweet and sour chicken" (but not so much sour).

Chicken Tropical
1 3-lb. Broiler-fryer, cut up
Seasoned flour (1/2C flour, 1tsp. Salt, 1/8 tsp. Pepper)
1/2 C shortening
1 tsp salt
1 C orange juice
2 Tbl brown sugar
2 Tbl vinegar
1 tsp ground nutmeg
1 tsp dried basil
12 small new potatoes
1 1-lb-13-oz. Can cling-peach slices, drained
Parsley

Lightly coat chicken with seasoned flour. In hot shortening, in chicken fryer or large skillet, sauté chicken until golden on all sides. Sprinkle with 1 tsp salt. Combine orange juice, brown sugar, vinegar, nutmeg, and basil; pour over chicken. Place well-scrubbed new potatoes between and around chicken pieces. Cook, covered, over medium heat, 25 minutes, or until chicken and potatoes are tender. Then add peaches; heat, covered, 5 minutes. Serve at once, garnish with parsley. Makes 4-6 servings.

Today we tasted (and enjoyed) the "Hamburger Crunch" which reminded me greatly of the original "Rice-A-Roni" (with ground meet).

Hamburger Crunch
1 8-oz pkg. Spaghetti
2 large onions, minced
2 Tblsp salad oil
2 lb. Chuck, ground once
2 tsp salt
1/2 tsp pepper
1/2 tsp monosodium glutamate
1 10 1/2-oz can condensed tomato soup, undiluted
1 soup-can water
1 3- or 4-oz can sliced or chopped mushrooms, drained
1 cup cut-up natural Cheddar cheese
1 tsp sugar
2 Tblsp Worcestershire
1 7-oz can salted mixed nuts, coarsely chopped

Cook spaghetti as lable directs, until barely tender; drain. In large Dutch oven, sauté onions in oil until golden. Add meat; brown until it is crumbly. Add salt, pepper, monosodium glutamate. Stir in soup, water, mushrooms, 2/3 C cheese, sugar, Worcestershire, and then spaghetti. Cover and simmer 20 minutes.

Start heating oven to 350°F. Turn spaghetti-beef mixture into 2 1/2 qt. Greased casserole. Push nuts down into mixture; sprinkle with 1/3 C cut-up cheese. Bake 30 minutes. Makes 8 to 10 servings. * For 4: Use half an 8-oz pkg. Spaghetti; half can of nuts. Prepare meat sauce as directed; freeze half of it to serve heated over cooked rice or noodles another day. Add spaghetti to half of sauce; simmer and bake as directed.

** Both dishes can be made vegetarian by substituting the meat with soy protein products.
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