Fish or Meat Souffle

Copyright Can Stock Photo/ ajafoto

If you’re looking for a different way to prepare seafood try this delicious historic dish from Rosie’s Riveting Recipes. Most of the ingredients can be found in your pantry. You can also use ground beef if you prefer. I admit I wasn’t sure about it when I tested it for the cookbook, but it tasted great.

FISH OR MEAT SOUFFLE

  • 2 tablespoons butter, melted
  • 4 tablespoons enriched flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery salt
  • 3/4 cup milk
  • 4 egg yolks, well beaten
  • 2 cups flaked salmon, tuna, ground, or cooked chopped meat
  • 4 egg whites, stiffly beaten

 

Combine flour, butter, and seasonings in top part of double boiler. Add milk gradually, stirring constantly. Cook to form a thick paste.

Beat egg yolks until thick and light in color; add to flour mixture and stir until smooth. Add salmon; mix well. Fold carefully, but thoroughly, into egg whites beaten stiff but not dry. Turn into well-greased casserole. Place in pan of hot water; bake in moderate (350 F) oven about 1 hour and 10 minutes, or until set, or knife inserted into center comes clean. Serve at once with melted butter, celery, or pickle sauce. Serves 6.

Modern adaptation: For good results try using a 14.5 ounce can of salmon. To make a quiche combine the ingredients as directed in the original recipe and bake in a pie crust.

Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. Rosie’s Riveting Recipes gives a glimpse into life on the WW 2 home front. A cookbook and a history lesson in one with more than 180 economical, back-to-basics World War 2 ration recipes with short tales of life on the American home front interspersed throughout. Rosie’s Riveting Recipes is available on AmazonBarnesandnoble.com, and with many other online book sellers.

Home Baked Strawberry Pie

© Can Stock Photo / martateron

I love strawberries. They’re one of my all time favorite fruits (along with peaches and nectarines). I love strawberries any way they’re prepared. Fresh out of the box. On shortcake with whipped cream. As jam on toast. Dipped in chocolate. On top of ice cream. And as a fresh baked pie or cobbler.

I found this recipe years ago. It went over big with all my friends, and I’ve adapted it to my own taste. Those who prefer a homemade crust may enjoying trying the Victory Pie Crust recipe from the Rosie’s Riveting Recipes historic cookbook. I tested it in my own kitchen. It’s a delicious, flakey crust.

HOME BAKED STRAWBERRY PIE

  • 1 package premade pie crusts
  • 2 pints fresh strawberries, stemmed and sliced
  • 1 1/4 cup sugar
  • 1/3 cup all purpose flour
  • 1/2 teaspoon cinnamon, if desired
  • 2 tablespoons butter, cut into small cubes
  • 1 egg

Preheat oven to 450F. Place 1 pie crust in the center of a pie pan. Blend sugar, flour and cinnamon, (if desired) in a medium-sized bowl and gently mix with fresh strawberries. Pour mixture into the pie pan and dot with butter. Cover the top with the remaining crust and flute the edges together. Cur several slits across the top. Beat egg in a small mixing bowl and brush the top and the edges. Bake 34 to 45 minutes or until the crust is brown.

Note: If the edges get too brown, cover with strips of aluminum foil and continue baking.

 

Cover photo by Robert Resetar.

Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. Rosie’s Riveting Recipes gives a glimpse into life on the WW 2 home front. A cookbook and a history lesson in one with more than 180 economical, back-to-basics World War 2 ration recipes with short tales of life on the American home front interspersed throughout. Rosie’s Riveting Recipes is available on Amazon, Barnesandnoble.com, and with many other online book sellers.