Aunt Ethel's Chicken Noodle Soup

This might be my most used recipe over the years, a hearty yet healthy chicken soup that everyone loves!

1 whole chicken or chicken breasts, about 3 1/2 pounds
2 quarts water
2 teaspoons salt
3 large carrots, cut diagonally into 1/4" slices
2 large celery ribs, cut diagonally into 1/4" slices
1 medium onion, sliced
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon sage
1 teaspoon celery salt
1 Tablespoon chopped dried parsley
3 cups noodles, homemade or purchased

Combine chicken, water and salt.  Cover and cook until chicken is tender.  While chicken cooks, prepare vegetables and make noodles.  Remove chicken, reserving liquid.  Let chicken cool, then cut into bite size pieces.  Add vegetables and seasonings to hot liquid.  Cook vegetables until tender, 10 or 12 minutes.  Drop in noodles and cook for 8 to 10 minutes.  Add chicken and heat through.

If you want a thick soup:  Melt 1 cube margarine and stir in 1/2 cup flour.  Stir in 1 can evaporated milk. Reduce heat of soup and stir in milk mixture.  Stir constantly until thickened.

Homemade Noodles:

1 egg, beaten
1/2 teaspoon salt
1 cup flour
2 Tablespoons milk

Add flour to egg, milk and salt mixture.  Stir in flour.  Knead a few times.  Cover and let stand 10 or 15 minutes.  (It will be easier to roll out.)  Roll out to about 18 x 20 inches.  Let dry about 1 1/2 hours.  Cut into 1/2" strips.

Ruth noted the following:  "Aunt Ethel adds a few chicken bouillon cubes but be careful because they can make the soup too salty.  I found that the whole chicken makes a more flavorful soup than chicken breasts & you probably don't need the bouillon cubes to give added flavor."

Cranberries!

In preparation for Thanksgiving I found these recipes that will make a nice accompaniment for turkey.

Spiced Cranberries (top left), Cranberry Sauce (top right), and Quick Cranberry Relish (bottom)




Quick Cranberry Relish


3 large apples (pared and cored)
2 cups cranberries
2 small oranges and 1 lemon (all unpeeled, quartered, with seeds removed)

Put all of the above in a food processor and chop to medium fine.

Add 2 cups sugar and mix well.  Cover and store in refrigerator.  Makes 1 1/2 quarts.  For extra tang add 1 tablespoon horseradish to one cup relish just before serving.


Spiced Cranberries


2 cups cranberries
1/2 cup sugar
1/4 cup water
1 cinnamon stick
6 whole cloves
1/2 teaspoon ground mace

Wash and drain cranbaerries.  Combine sugar, water, cinnamon stock, cloves and mace in saucepan.  Bring to boil and simmer 5 minutes.  Add cranberries and simmer 5 minutes longer.  Remove cinnamon stick.  Chill before serving.  Makes 2 cups.


Cranberry Sauce


1 quart cranberries
2 cups sugar
2 cups boiling water

Cook cranberries and water together until skins of berries are broken.  Rub through a sieve.  Return strained portion to stove.  Add sugar and simmer for 5 or 10 minutes.

Note:  This recipe is exactly what was written by Mom.  I was unsure whether to drain off the water after cooking the cranberries.  I ended up mashing the cranberries through a strainer, using the pulp and the water.  The sauce turned out nice and firm.

Pumpkin Roll Dessert

I can't say how many times I called Mom to get this recipe over the years.  I'd search my recipes and come up empty, thinking for sure I'd written it down the last time I requested it.  Anyway, it made for a good excuse to call and I think she was always flattered when someone asked her for a recipe.

3 eggs
1 cup sugar
2/3 cup canned or cooked pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts (optional)
powdered sugar

Preheat over to 350 degrees.  Beat eggs until lemon colored.  Gradually add sugar.  Stir in pumpkin and lemon juice.  Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt; add to egg/pumpkin mixture.  Line a 10x15 inch jelly-roll pan with wax paper, and grease the paper and sides of pan.  Pour batter into pan.

Spread batter evenly in pan and sprinkle with nuts, if desired.  Bake for 15 minutes.  Sprinkle powdered sugar onto a kitchen towel (a thin, non-terry cloth towel works best).  Turn cake onto towel, and remove wax paper.

Roll up cake and towel lengthwise.

Let cool.  Refrigerate for several hours or overnight.

Filling:

6 ounces cream cheese
1/4 cup soft margarine
1 cup powdered sugar
1/2 teaspoon vanilla

Whip cream cheese and margarine.  Beat in 1 cup powdered sugar and vanilla.  Unroll cake and spread with filling.  Roll up again (without towel!) and sprinkle with more powdered sugar.  Cut in half and wrap each roll in plastic wrap.  Chill again for several hours.  Slice into 2 inch servings.

Fruit Dip

1 package (8 oz.) softened cream cheese
1 jar marshmallow cream
The juice of one orange
1/4 teaspoon ginger

Blend all together and serve with fresh fruit.

Note:  I would beat the cream cheese, juice and ginger together first, then fold in the marshmallow cream.  This might prevent the dip from being too runny, which mine was.  For those of you on the East Coast, finding marshmallow cream in the store can be tricky.  It goes by another name (Fluff) and is found on the peanut butter and jelly aisle because New Englanders like to make what are called "fluffer-nutters" (peanut butter and marshmallow cream sandwiches.)  Go figure.

Farfalle Pasta in Asparagus Sauce

We had this for dinner last night and it was really good.  I'm not sure where Mom got this recipe, but it looks like it came from a magazine or was in a box of pasta.

7 to 8 ounces of dry Farfalle (bowtie) pasta
1 large bunch asparagus
1/2 cup Half & Half
3 Tablespoons butter
1/4 cup cooked diced ham
1/3 cup grated Parmesan cheese

Set a large pot of water to boil.  In a separate pot, cook the asparagus just until tender and drain.  Cut off tips of stalks and set aside.  Cut the tough tends off the stalks and place the remaining portion of the stalks in a food processor or blender.  Add the half & half and process or whip to form a smooth cream.  Set aside.  Melt butter in a saute pan and cook asparagus tips and diced ham for 3 minutes.  Add the asparagus cream and simmer at low heat for several minutes.  While sauce is cooking, abundantly salt the boiling water.  Add pasta and cook until "al dente".  Drain the pasta thoroughly, return to pot and mix with the cream sauce over high heat.  Add the grated parmesan cheese.  Taste, seasoning with salt and freshly ground pepper if necessary.

Two Zucchini Breads

If you're wondering what to do with that extra zucchini from your garden, try one of these.

Deseret Zucchini Bread


Combine and beat together:
3 eggs, slightly beaten
2 cups sugar
1 cup vegetable oil
2 cups zucchini, grated
1 teaspoon vanilla

In a separate bowl, stir together:
3 cups sifted flour
1 teaspoon salt
1 teaspoon soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking powder

Add dry ingredients to egg mixture.  Add 1/2 cup chopped nuts, if desired.
Pour into two well greased 4 1/2 x 8 1/2 inch loaf pans.  Bake one hour at 325 degrees.

Nell's Zucchini Bread


3 eggs beaten well
1 cup oil
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla

Combine above ingredients and beat until foamy.  Combine 3 cups flour, 2 teaspoons soda, 1 teaspoon salt, 1/2 teaspoon baking powder, 1 1/2 teaspoon cinnamon, 3/4 teaspoon nutmeg.  Fold into egg mixture and beat well.  Fold in 3 cups grated zucchini and one 8 oz. can crushed pineapple, well drained.  Add one cup chopped nuts, if desired.  Pour into two greased and floured loaf pans.  Bake at 350 degrees for one hour.

California Spinach Salad

I made this very simple salad and tried out each salad dressing on it.  The blender dressing won in our house, but if you prefer a more savory dressing you may want to give the sesame vinaigrette a try.

1 ten ounce bag of spinach
1 1/2 cans mandarin oranges
1 small red onion, sliced thin
1 1/2 c. sliced almonds

Sesame Honey Vinaigrette
1 tsp. dry mustard
1/2 tsp. sesame oil
4 tablespoons seasoned rice vinegar
1 tsp. soy sauce
1 tsp. freshly ground pepper
2 tsp. honey
1/2 cup vegetable oil
1 tsp. Dijon mustard
1/2 tsp. salt

Combine all vinaigrette ingredients and whisk vigorously.

Blender Salad Dressing
1/2 cup honey
1/2 cup oil
2 tsp. prepared mustard
1/2 tsp. salt
1/2 tsp. poppy seeds
1/4 tsp. celery seed
1/4 cup vinegar

Combine all ingredients in a blender and mix for one minute.

Buttermilk Scones

Mom found this recipe in Sunset magazine.  The recipe's title is "Buttermilk Scone for Two," but she wrote the following on her typed index card:  "I like to double or triple this and make smaller biscuits, baking them for a shorter time.  I think it needs more buttermilk than what it calls for."  The following is the original recipe:

1 cup flour
1 1/2 Tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon soda
1/4 cup cold butter or margarine, cut into small pieces
3 Tablespoons currants
1/4 teaspoon grated orange peel
1/4 cup buttermilk
1/8 teaspoon cinnamon mixed with 1/2 Tablespoon sugar

In a bowl, combine flour, 1 1/2 tablespoon sugar, baking powder and soda.  Add butter; rub with your fingers to form fine crumbs.  Stir in currants and orange peel.  Make a well in the center and pour in the buttermilk.  Stir with a fork until dough holds together.  Pat dough into a ball, knead on a lightly floured board five or six turns.  Shape dough into a smooth ball and place in a greased 8 or 9 inch cake or pie pan. Sprinkle with cinnamon-sugar mixture.  Bake in a 375 degree oven for 10 minutes, then, with a sharp knife, quickly cut a cross 1/2 inch across top of scone.  Bake until golden brown, about 20 minutes longer.  Serve warm.

I made the scones using Mom's alterations and the results were delicious.

Frozen Lemon Pudding

We had a lemon tree in our backyard in California which produced an abundance of lemons, some of them as big as grapefruit.  Our home was built on a former orange grove, so the soil and climate were no doubt ideal for citrus growing.  Mom was never one to waste, so she gave lemons to the neighbors, squeezed lemons and froze the juice in ice cube trays, and tried to find as many ways possible to use lemons in her cooking.  I've found so many recipes with lemon that I'm creating a lemon category, starting with an ideal dessert for the hot summer we've been having: frozen lemon pudding.

This is not pudding in the real sense because nothing is cooked.  Instead both egg whites and evaporated milk are whipped to make a light summertime dessert.  Mom made this quite often, so it will bring back memories for many.

Chill until icy cold:  1 cup evaporated milk

As milk chills, mix together in large bowl:  2 egg yolks (retain whites)
                                                                     6 Tablespoons sugar
                                                                     1/2 Tablespoon grated lemon rind
                                                                     2 Tablespoons lemon juice

Beat until stiff:  2 eggs whites
                         1/4 cup sugar

Fold egg whites into lemon mixture.
Whip chilled milk until fluffy.  Add 3 Tablespoons lemon juice and continue beating until stiff.  Fold into lemon mixture.  Gently spread into a 9 x 13 pan and sprinkle with 1/2 cup crushed vanilla wafers.  Put into a freezer set at the coldest temperature for several hours.  Cut into squares and garnish with mint or maraschino cherries.

My favorite new kitchen gadget is the Ultimate Microplane tool from Williams-Sonoma (http://www.williams-sonoma.com/products/microplane-ultimate-citrus-tool/?pkey=cfruit-vegetable-tools%7Cctlfvtfru).  It makes grating lemon rind a breeze!

A Birthday Tribute/Fruity Ice Cream

Ruth Bryan on July 14, 2004

Happy Birthday, Mom.  We all miss you more than words can say.

In honor of what would have been Ruth's 87th birthday, I am posting an old family recipe for Fruity Ice Cream.  Her grandchildren can attest to the fact that Ruth always had ice cream in her freezer.  In her later years she would often request an ice cream cake for her birthday, like the one pictured above.

Fruity Ice Cream

This recipe requires a 4 quart ice cream maker.  If you only have a 2 quart machine, cut the recipe in half or freeze it in two batches.

2 cups whole milk

3 cups sugar

3 cups heavy cream

Blend all three of the above ingredients in a bowl until the sugar is dissolved.  Put the bowl in the freezer for 15 minutes, then add the following:

1 1/2 cups orange juice

1/3 cup lemon juice

1/4 tsp. salt

2 small packages of frozen strawberries or raspberries, thawed and mashed. 

3 bananas, mashed

Use the freezing process for your specific ice cream maker.  I used an electric 4 quart bucket freezer that requires ice and rock salt and it took about 40 minutes.  

My 4 qt. container filled to the brim

I always thought this recipe came from my grandma Annie, Ruth's mother.  However, I recently compared this with my sister Leanne's recipe, taken straight from Annie's lips, and it was different.  Hers made 6 quarts and used pineapple.  This isn't surprising, as Annie was famous for having a mental recipe box (i.e. not writing things down).  There could be even more versions of this recipe floating around out there, though it would be hard to beat this one!

California Guacamole

A Party Passion: That's the subheading for this recipe which was clipped from a newspaper and may have been part of an advertisement for a California agricultural group.  I didn't check the sticker on my avocados to see if they came from California, but the guacamole was fantastic.


2 medium California avocados, halved, seeded, peeled and mashed
1 tomato, chopped
1 Tablespoon lemon juice
2 Tablespoons diced green chiles
1 tsp. minced cilantro
1/2 tsp. salt
1 small clove garlic, minced

Combine dip ingredients and mix well.  Cover with plastic wrap and chill.  Serve with tortilla chips or fresh vegetables.  Makes 2 cups.

Ruth's Lasagna

It's my birthday and if Mom were here to cook me dinner this is what I would ask for.  This was Mom's "go-to" recipe for all occasions.  If she had to take a meal to a family in need or bring a dish to a pot luck dinner this was her first choice, which reveals how generous she was with her cooking skills because the sauce does require a bit of time and attention.  Mom was never one to get angry or hold a grudge, but she would still sigh and get a pained expression when someone reminded her of the time Dad dropped a pan of her lasagna on the garage floor as they were getting ready to go to a church dinner.  Who can blame her?  This lasagna is the best.

1 lb. ground beef

1 lb. Italian sausage

1 clove garlic, minced

1 large onion, chopped

salt and pepper

handful of chopped fresh parsley

1 large can (28 oz.) tomatoes, blended

1 1/2 cups chopped celery

1 can tomato paste

1 3/4 cup water

3 Tablespoons Italian seasoning

8 oz. mozzarella cheese, shredded

1 pint Ricotta cheese

1 tsp. Accent

10 to 12 lasagna noodles

In a large frying pan, brown the beef and sausage with chopped onion and garlic.  Drain off excess fat and transfer to a large kettle.  Add parsley, tomato puree and water.  Add salt and pepper to taste.  Add Italian seasoning and tomato paste.  Simmer uncovered on low heat for three hours, stirring occasionally.  

Cook lasagna noodles according to package directions.  Stir 1 teaspoon Accent into the Ricotta cheese.  Spoon 1/3 of sauce into a 9 x 13 pan.  Layer 1/2 of noodles on top of sauce.  Spread 1/2 of Ricotta cheese onto noodles.  Sprinkle with 1/2 of mozzarella cheese.  Add another layer of 1/3 sauce, remaining noodles, Ricotta, then mozzarella.  Top with remaining 1/3 of sauce.  Cover with foil and bake at 350 degrees for 1 hour.  Let lasagna sit for 10 minutes before serving.

Note:  I usually use 10 noodles in the lasagna but boil 12 in case a few break.

Pecan Candy Cake

This cake is definitely for a time when calories are no object!

1 yellow cake mix
1 can Eagle brand sweetened condensed milk
3/4 cup chopped pecans
4 large heath bars, crushed

Spray 13 x 9 glass pan with non-stick cooking spray.  Sprinkle half of the pecans on the bottom of pan.  Prepare cake mix according to package directions.  Pour batter over pecans and bake according to package directions.  Immediately after taking cake from oven, punch cake full of holes with wooden spoon handle.  Pour condensed milk over top of cake.  Sprinkle crushed heath bars over top of cake.  Sprinkle remaining pecans over cake & candy.  Let cool before eating.  (Do not remove entire cake from pan).

Sweet & Sour Baked Beans

Having a large crowd over for a Father's Day barbecue?  This baked beans recipe could feed an army!

2 large cans (42 oz.) pork & beans
2 cups catsup
1 pound bacon, cooked until crisp  and crumbled
2 tablespoons Worcestershire sauce
1 large onion, chopped
2 small cans (8 oz.) pineapple tidbits, drained
3/4 cup brown sugar

Mom's only directions are "bake in slow oven 2-3 hours".  I'll let you decide what "slow" means, but for me it was 300 degrees.  Make sure you use a very large covered dish.

Razzleberry Pie

It will come as no surprise to some readers that I chose a berry pie for our first pie recipe of the blog.  It is my all-time favorite dessert (you lemon meringue lovers may have a long wait).  The crust recipe isn't necessarily the one Mom used most, but it was in her box and it sounded interesting.   I brought this to a church function and it disappeared fast!

1 cup blueberries
1 cup raspberries
1 cup boysenberries or blackberries
1 rounded tablespoon cornstarch
1 rounded tablespoon tapioca
1 1/2 cups sugar
pinch salt
pinch nutmeg
1/2 Tablespoon butter
1 beaten egg for egg wash

Mix together and pour into prepared pie shell.  Place small pieces of butter on top. Top with crust.  Brush with egg wash.  Bake at 400 degrees for 15 minutes.  Reduce heat and bake at 375 degrees for 45 minutes.  Sprinkle with sugar, if desired.

Pie Crust

3 cups flour
1 tsp. salt
1/2 tsp. baking powder
1 tablespoon sugar
1 cup shortening
1 beaten egg
1 tablespoon lemon juice
water

Blend flour, salt, baking powder and sugar.  Add shortening and mix with a pastry blender.  Add egg, lemon juice and enough water to form a soft ball of dough.  Roll out into crusts.  Makes 2 singles or one double crust.

Potato Supper Omelet

"This is a good recipe."  Those are the words written in pencil by Mom on the index card with this newspaper food section clipping.  It is also a terrific fast meal because the ingredients are usually on hand.

6 slices bacon
2 cups cubed cooked potatoes
1 small onion, minced
1/2 green pepper, minced
4 eggs
1/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded Cheddar cheese

Cook bacon until crisp and remove from skillet.  Add potatoes, onion and green pepper to bacon drippings and cook until potatoes are lightly browned, stirring now and then.  Mix eggs, milk, salt and pepper.  Pat potato mixture evenly over bottom of skillet.  Pour egg mixture over potatoes.  Cover and cook over low heat until eggs are set, about 10 minutes.  Top with cheese and crumbled bacon.  Cover and cook 2 or 3 minutes or until cheese begins to melt.  Cut in wedges to serve.  Makes 4 servings.

Note from Ruth:  The fat from 6 slices of bacon is too much.  I pour about half of the fat off before adding the vegetables and potatoes.

Poppy Seed Bread

1 cup butter or margarine
1 1/2 cups sugar
4 eggs, separated
2 1/3 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 cup sour cream
1 tsp. vanilla
1/4 cup poppy seeds

Cream butter and sugar together until creamy.  In a separate bowl mix dry ingredients together.  Alternately add dry ingredients and sour cream, a few tablespoons at a time.  Add vanilla.  Beat egg whites to moist peaks and fold into batter.  Bake at 350 degreed for 45-50 minutes.  Makes 4 small loaves.

Marinated Carrots

2 pounds carrots, sliced thin and cooked in salt water until crisp tender.

1 green onion, chopped
1 red onion, thinly sliced
1 tsp. dry mustard
1 tsp. prepared mustard
1 cup sugar
1 can tomato soup
3/4 cup white vinegar
1/4 cup cooking oil
1/2 tsp. salt

Combine all ingredients except carrots.  Heat to boiling.  Pour over carrots and refrigerate at least 24 hours.

My husband Phil loved this dish, saying it was "like baked beans, only with carrots."  There was enough marinade for another pound of carrots if you're cooking for a crowd.

Hot Milk Sponge Cake

It is sad to think that this Sunday will be our first Mothers Day without Ruth.  I know if she were still here she would be making this cake for Sunday dinner.  Hot milk sponge cake was always served as shown, with strawberries and whipped cream, usually in the months of May and June when strawberries are in season in California.  Mom usually bought strawberries from a roadside stand where they were picked straight from the field.  I've never tasted better strawberries, or a better way to eat them.

1 cup milk
2 Tablespoons butter
1/2 teaspoon salt
2 cups sugar
4 eggs
2 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon lemon extract

Put eggs in a large bowl and beat with rotary beater until very light.  Keep beating while adding sugar 2 tablespoons at a time.  Add salt and flavorings.
Heat milk and butter in a saucepan just to boiling point.  Add all at once to egg mixture.  Mix in.  Combine flour and baking powder and add all at once to the batter.  Beat with mixer until smooth.  Grease and flour a 9 x 13 pan.  Pour batter into pan and bake at 350 degrees for 30 to 35 minutes.

To serve, mash 2 or 3 cups of strawberries and sweeten with sugar.  Add desired amount of sliced strawberries.  Slice a square of sponge cake in half and cover both layers with strawberry mixture.  Top with whipped cream.

Neopolitan Casserole

This is one of Mom's classics.  It's a hearty pasta casserole that kids love.

1/4 cup salad oil
6 sweet Italian sausages (about 1 1/4 pound)
1 pound ground chuck
1 can (6 oz.) tomato paste
2 cans (1 lb.) stewed tomatoes
1 can (8 oz.) tomato sauce with onion
1 Tbls. minced garlic
2 Tbls. Italian seasoning
2 cups macaroni
2 1/2 cups water
1/2 lb. sliced Muenster cheese (optional)

Brown sausage with oil in large electric skillet at 375 degrees.  Add macaroni and ground chuck.  Saute-stir for 5 minutes or until beef loses pink color.  Drain off excess fat.  Stir in tomato paste, stewed tomatoes, tomato sauce, seasonings, and 2 1/2 cups water.  Bring to boiling, stirring.  Reduce heat and simmer covered for 45 minutes.  Arrange cheese slices over top, heat just until cheese melts slightly.   Makes 6 servings.

 Alternative serving method:  After simmering for 45 minutes, transfer everything into a large casserole dish.  Top with cheese and heat in the oven until the cheese melts.

If you don't have an electric skillet, use a large pan with a lid and simmer the casserole on a stove top.

Chocolate Chip Cookie Taste-Off

The chocolate chip cookie had a dominant presence in our family cookie jar, so I guess we shouldn't be surprised that Mom had twelve different recipes for said cookies in her collection.  Here's the evidence:

Which is the best recipe?  This is a debatable point, depending on your taste preferences.  Soft or crunchy?  Nuts or no nuts?   Oatmeal or none?  Butter or Crisco?  The opinions can run very strong.  We here at Ruth's Recipe Box test kitchens decided to bake five different versions and test them out.  Many of the recipes were quite similar, so the those selected were chosen because of an unusual ingredient or two.
Our unbiased test panel consisted of young twenty-somethings, mostly students at Princeton University and surrounding institutions of higher learning, who were more than willing to test each cookie (with a little milk in between to cleanse the palate) and rate them in order of their favorite.

Here are the contenders:

Best Basic Chocolate Chip Cookies
1/2 cup shortening                                    1 tsp. vanilla
1/2 cup butter                                            2 1/2 cups all-purpose flour
1 cup packed brown sugar                        1 1/2 cups semisweet chocolate pieces
1/2 cup granulated sugar                           1 cup chopped walnuts or pecans
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs

Preheat oven to 375 degrees.  Line cookie sheets with parchment paper.
In a mixing bowl, beat shortening and butter on medium to high speed for 30 seconds.  Add brown sugar, granulated sugar, baking soda, and salt; beat until combined.  Beat in eggs and vanilla until combined.
Beat in as much of the flour as you can with the mixer.  With a wooden spoon, stir in remaining flour.  Stir in chocolate pieces and nuts.
Drop dough by rounded teaspoons 2 inches apart on cookie sheets.  Bake 8 to 10 minutes.  Cool on wire rack.  Makes about 60 cookies.


Ilene Bryan's Chocolate Chip Cookies


2/3 cup Crisco                                   1/2 tsp. lemon extract
2/3 cup butter                                     3 cups flour
1/2 cup peanut butter                          1 tsp. baking soda
1 cup white sugar                               1 tsp. salt
1 cup brown sugar                              12 oz. chocolate chips (one bag)
2 eggs                                                 1 cups nuts
2 tsp. vanilla

Preheat oven to 350 degrees.  Mix Crisco, butter and peanut butter until blended.  Add sugars and mix well.  Add eggs, vanilla and lemon extract and beat until smooth.  Add remaining dry ingredients.  Stir in chocolate chips and nuts.  Drop teaspoonfuls onto cookie sheets.  Bake until golden brown, about 12 minutes.


Soft and Moist Chocolate Chip Cookies


Cream:  1 cup margarine, 3 eggs, 1 cup brown sugar, 1/2 cup white sugar
Add:      6 oz. (large) package instant vanilla pudding mix
              1 1/2 tsp. baking powder
              3 1/2 cups flour
              chocolate chips (as many as desired)
Bake at 350 degrees for 9 to 10 minutes
Makes 3 1/2 to 4 dozen cookies
Variation #1  use chocolate pudding mix instead of vanilla
Variation #2  use a combination of white chocolate chips and macadamia nuts in place of the chocolate chips.


Mrs. Fields's Cookie Recipe


Cream together:  2 cups butter, 2 cups white sugar, 2 cups brown sugar (light or dark)
Add:  4 eggs and 2 tsp. vanilla
In a blender or food processor make a powder of:  4 cups flour, 5 cups oatmeal (measure, then blend)
Add to flour/oatmeal powder:  1 tsp. salt, 2 tsp. baking powder,  2 tsp. baking soda
Mix the dry ingredients with the creamed mixture and add:  24 oz. bag of chocolate chips, 3 cups nuts (optional) and 8 oz. Hershey bar, grated.
Bake on ungreased cookie sheets.  Make golf ball size cookies, place 2 inches apart, and bake at 375 degrees for 6 minutes.
To make flatter cookies, flatten with a spatula after 5 minutes in the oven, then bake an additional 3 to 5 minutes depending on your oven.
Makes 100 to 115 cookies


Oatmeal Chocolate Chip Cookies


1 stick margarine                                    2 tablespoons vanilla (less if using Mexican vanilla)
1 stick butter                                           2 tsp. baking soda                                
1 cup butter flavored Crisco                   2 tsp. salt
2 cups brown sugar                                2 cups oatmeal
1 1/2 cups white sugar                           4 3/4 cups flour (5 cups at altitude)
4 eggs                                                     2 cups chocolate chips

Preheat oven to 350 degrees.
Cream together margarine, butter and Crisco.  Add sugars and beat until creamy.  Add eggs and vanilla.  Beat in oatmeal, soda and salt.  Add small amounts of flour at a time until well mixed.  Stir in chocolate chips.  Drop into cookie sheets and bake until slightly golden brown.

The competition was tough and the opinions varied.......

... some tasters had a difficult time deciding, so they
just kept eating and eating!

The votes were tallied and the cookies were ranked:

First Place:  Oatmeal Chocolate Chip
Second Place:  A tie between Best Basic and Mrs. Fields
Third Place:  Ilene Bryan's
Fourth Place:  Soft and Moist


It should be noted that all of the cookies received at least two first place votes.  They were all good, especially right out of the oven.   We might have to do this again with the other seven recipes, but for now I'm giving my ovens time to recover!  And then there are over 20 brownie recipes to test out.

Turkey Salad Nicoise

1 head butter lettuce
Dressing (see recipe below)
1 to 2 cups sliced cooked potatoes, chilled
1/2 pound green beans, cooked and chilled
1 tomatoes, cut in wedges
2 to 3 cups sliced cooked turkey
1/4 cup black olives
1 hard-cooked eggs, peeled and sliced
6 anchovy fillets, optional
1 Tablespoon minced fresh chives, tarragon, basil or chervil

Line shallow bowl or dish with large outer leaves of lettuce.  Break remaining lettuce into bowl and toss with 2 tablespoons of dressing.  Separately season potatoes, beans, tomatoes and turkey with dressing and arrange over lettuce.  Garnish with olives, hard-cooked eggs and anchovies.  Pour in some of remaining dressing or serve alongside.  Sprinkle with herbs.  Makes 4 servings.

Dressing
1/4 cup white wine vinegar
2 Tablespoons water
1/2 tsp. salt
1/8 tsp. black pepper
3 Tablespoons sliced green onions
1 clove garlic, minced
1 Tablespoon sugar
1/4 tsp. dry mustard
1/2 cup fresh chopped basil
3/4 cup olive oil

Blend vinegar, water, salt, pepper, green onions, garlic, sugar, mustard and basil.  Beat in oil or shake mixture in a jar with a tight-fitting lid until thoroughly mixed.  Shake or beat again before using.  Makes about 1 1/4 cups.

Nicoise means "as prepared in Nice," so picture yourself at an outdoor cafe on the French Riviera as you eat this wonderful salad.  Mom clipped this recipe from a newspaper, probably the LA Times or Salt Lake Tribune.

Fruit Punch

Otherwise known as banana slush, this recipe was used by Mom and many others at baby showers, wedding receptions, church functions, etc.  I don't know anyone who doesn't like it!

3 ripe bananas, mashed
juice of 3 oranges
juice of 3 lemons
1 large can (46 oz.) pineapple juice
2 1/2 cups sugar
1 cup water
7-up
Heat the sugar and water to make a thin syrup.  Remove from heat when sugar is dissolved.  Let cool.  Combine bananas, juices and syrup.  Freeze until mushy (or completely freeze and let thaw one hour before serving).  Whip with electric beater.   Add 7-up to taste and serve.

Pancakes

You'll never settle for pancakes from a mix after tasting these.

2 eggs

2 1/2 cups buttermilk

1 tsp. baking soda

2 1/2 cups flour

2 tsp. sugar

2 tsp. baking powder

1 tsp. salt
4 Tablespoons melted shortening or vegetable oil


Beat the eggs and combine with buttermilk.  Combine all dry ingredients in a separate bowl.  Add the egg/milk mixture.  Add the shortening or oil and beat well.  Pour batter onto a hot griddle (375 to 400 degrees).  Flip when air bubbles on the top of pancakes start to pop.  Mmmmmm.

Marinated Cabbage Salad

4 cups shredded cabbage
1/2 cup green pepper, chopped fine
1/2 cup red pepper, chopped fine
1 onion, sliced thin or minced

Dressing:
1 cup sugar*
1/2 cup oil
1/2 cup water
1/4 tsp. salt
1 cup vinegar
1/2 tsp. celery seed

Combine dressing ingredients and pour over cabbage, peppers and onions.  Let stand in a covered container in the refrigerator for least 6 hours.

*Can substitute 5 packages of "Sweet & Low."

Mom noted that this recipe came from "Marion at Diet Group" and was dated March of 1974.  I'm not really sure if this is low calorie, but it tastes wonderful.

Apple Nut Loaf

1 cup sugar
1/2 cup shortening
2 eggs
1 cup grated apples

1/2 tsp. salt
1 tsp. baking soda
2 cups sifted flour
1 cup chopped nuts
1 tsp. grated orange rind
1 1/2 Tbls. buttermilk
1 tsp. vanilla

Topping:  3 Tbls. sugar and 1 tsp. cinnamon

Cream sugar and shortening.  Add eggs and apples.  Combine sifted flour, soda, salt,  orange rind and nuts in a separate bowl.  Add to apple mixture.  Stir in buttermilk and vanilla.
Pour into a greased and lightly floured loaf pan and sprinkle with the cinnamon/sugar topping.  Bake in a 350 degree oven for one hour, or until it tests done.

I found two versions of this recipe, both being quite similar.  One called for only 1/2 cup of nuts and the other had no orange rind.  I combined the recipes and used the orange rind and a full cup of nuts (I used walnuts).  Mom wrote a note on one of the recipes to "top with cherries, nuts and citron for a Christmas loaf" as an option.

Chocolate Drop Cookies

I have a theory that a recipe stained and tattered from use must be good.  Such is the case with these yummy cookies!

1 1/2 cups flour
1/4 tsp. salt
1 tsp. baking powder
2 squares unsweetened baking chocolate
1/2 c. shortening, melted
1 cup brown sugar
1 egg
1/2 cup milk
1 tsp. vanilla

Sift four, salt and baking powder together.  Melt chocolate and add to melted shortening.  Add sugar, egg, milk and then sifted dry ingredients.  Let stand 10 minutes.  Drop from teaspoon onto greased baking sheet and bake at 375 degrees for 12-15 minutes.  Frost if desired.  Makes about 2 dozen cookies.

Fruit Salad

Let it be know that the standard fruit salad in our house (usually served on Sundays with roast beef and mashed potatoes) was simply bananas, apples and pineapple chunks mixed with Miracle Whip.  This is a more dessert-like salad and is quite good.

One 3 oz. package vanilla tapioca pudding
One 3 oz. package vanilla pudding & pie filling
3 Tlbs. orange juice concentrate
One 20 oz. can pineapple tidbits, drained
1 can mandarin oranges, drained
3 cups of liquid from fruit, plus orange juice concentrate and water
2 or 3 bananas, sliced
Mini-marshmallows

Combine pudding mixes with 3 cups liquid.  Cook over medium heat until mixture thickens and boils.  Add pineapple and mandarin oranges.  Cool thoroughly.  Add sliced bananas and desired amount of marshmallows and serve.

Chicken Russe

Mom clipped this recipe from the L.A. Times food section in 1964.  It was published in "Happy Cooking" the following year under her name, so it must have made the grade!  Back in the 60's chicken sold at the grocery store was not in pieces.  I can remember watching Mom cut up a whole chicken and being amazed at how easily she did it.  The first time I tried to do this myself I wasn't too successful and ended up hacking through the bones.  Chicken breasts are commonly sold today in "boneless/skinless" form, but it wasn't too long ago that you had to de-bone the breasts yourself or ask the butcher to do it.  It would be assumed that the chicken breasts used in this recipe were not de-boned, but I made them using boneless/skinless and they turned out just fine.

6 whole chicken breasts (12 pieces)
2 cups dairy sour cream
2 Tbls. lemon juice
2 tsp. salt
pinch of garlic powder
1/2 tsp. pepper
bread crumbs
1/2 c. butter

Place chicken breasts in heavy duty plastic bag.  Combine sour cream, lemon juice and seasonings.  Pour sour cream mixture over chicken.  Seal bag and place on a baking sheet.  Store in refrigerator overnight or for several hours.  Turn bag at intervals.  Remove chicken and coat with bread crumbs.  Heat butter in skillet and fry chicken until brown and tender (25 to 35 minutes.)   Serves 12.

Oven Beef Stew

Ruth's Recipe Box has received its first request!  Christine Bryan mentioned her boys wanted her to get the recipe for "that really good stew Grandma made that time we were at her house."  I found the recipe and made it twice, once in the crock-pot and once in the oven.  It turned out just as yummy either way.  True to form, Mom didn't write any instructions, baking temperature, or baking time.  I looked up another oven stew recipe in one of my cookbooks and went with that baking temperature and time.

2 lbs. beef stew meat (dust with flour and brown in a little hot oil)
1 c. onion, chopped
4 carrots, sliced
3 potatoes, cut into chunks
2 ribs of celery, chopped
1 can (28 oz.) diced tomatoes
1 can cream of mushroom soup
1 can golden mushrooms
1 cup water
3 Tbls. pearl tapioca
10-12 green peppercorns
2 beef bouillon cubes
1 pkg. frozen green peas
1 tsp. Worcestershire sauce

Layer browned meat, onion, carrots, potatoes, celery, tomatoes, peas and mushrooms in large oven-proof casserole dish with a lid.  Mix soup, water, bouillon cubes, tapioca, peppercorns and Worcestershire sauce and pour over stew.
Cover and bake at 325 degrees for 3 to 4 hours.  (If you prefer to use a crock-pot, cook at a low temperature for about 7 hours.)  Remove stew from the oven and let it sit for about 10 minutes before serving to help the sauce thicken up.

Valentine Chocolate Cake

Happy Valentine's Day!  This chocolate cake was a tradition in our home, made into a heart shape on Valentine's Day for Dad or a layer cake on birthdays.  The heart shape is made by dividing the batter between a round cake pan and an 8x8 square pan and then cutting the round in half and attaching them to the top sides of the square.

As for the cake recipe, I found two versions of this in Mom's recipe collection, neither of which had any sort of directions.  I'm finding that she did this quite often.  She knew how to make a cake (or a casserole, or bread, etc.), so why bother to write down the instructions?  I picked the recipe with salt and a little more shortening and it tasted just like I remember.

3/4 cup shortening
1 3/4 cup brown sugar
3 squares unsweetened chocolate
3/4 cup water
3/4 cup buttermilk
1 1/2 tsp. vanilla
3 eggs
2 1/4 cup flour*
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt

Heat chocolate and water together until chocolate melts.  (You can do this in a microwave, or do it the old-fashioned way over a double-boiler.  Many people today have no idea what a double-boiler is.  It is a small pan that fits inside of a larger pan filled with water.  As the water underneath boils, it gently heats the ingredients in the smaller pan.  It's a great way to melt chocolate without scorching.)  Stir melted chocolate and water together until blended and set aside.

Cream together shortening and brown sugar.  Add eggs one at a time, beating well after each.  Add the chocolate/water mixture and vanilla.   Combine all of the dry ingredients in a separate bowl.   Alternately add  a little flour mixture and buttermilk to the batter until well combined.  Grease and flour two cake pans. Divide the batter between the two cake pans and bake at 350 degrees for 30 minutes, or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before attempting to remove the cake from the pans.  Cool on wire rack before frosting.

*I used cake flour and loved the results

Chocolate Frosting
4 Tbls. butter or margarine
1/4 cup water
1/4 tsp. salt
4 Tbls. cocoa powder
1 tsp. vanilla
4 cups powdered sugar
1/4 c. milk (plus or minus)

Heat the butter, water, salt and cocoa powder together and stir until butter is melted.  Beat in vanilla and powdered sugar.  Add milk a few tablespoons at a time until the frosting is desired consistency.