Fish or Meat Soufflé

 
© Can Stock Photo/ajphoto
from the Rosie’s Riveting Recipes cookbook

During WWII many food products were scarce. This is why food was rationed. So, as a result, some recipes included different variations so people could use whatever they had on hand. This recipe is surprisingly easy to prepare, and it’s delicious.

Gayle Martin 

FISH OR MEAT SOUFFLE´

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

Combine flour, butter, add 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 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 (350ºF.) 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.

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My Mother’s Recipes — Beef Stroganoff

© Can Stock Photo / roxanabalint

Many of the recipes in this blog come straight from my mother’s kitchen. Every night she cooked us an amazing meal from scratch. And, every night, our family sat down at the dinner table together. Those are some of the happiest memories from my childhood

The following is one of my favorite dishes. And I make it just like my mother did.

GM

MY MOTHER’S CLASSIC BEEF STROGANOFF 

  • 1 to 1 1/2 pounds round steak or sirloin tips
  • 2 cans cream of mushroom soup
  • 1/4 cup red wine (optional)
  • 1/2 pound sliced fresh mushrooms (optional)
  • 1 small onion, chopped (optional)
  • 2 cups sour cream*
  • steamed white rice, brown rice, or noodles

Slice beef into small cubes and brown in a sauté pan over medium heat. If desired, add chopped onion, sliced mushrooms, and red wine. Once meat has browned all the way through add cream of mushroom soup. Stir mixture thoroughly and heat to boiling. Reduce heat and simmer on low for about 15 to 20 minutes, stirring occasionally. While meat is simmering cook rice or noodles according to package directions and serve with the meat mixture on top of the rice or noodles. Blend sour cream into meat mixture just prior to serving, or spoon a dollop or two of sour cream on top of the meat mixture immediately after plating. Serve.


* Plain yogurt can be used as a substitute for sour cream.

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Classic Recipes vs Modern Cuisine

A bowl of chicken and dumplines
© Can Stock Photo / MSPhotographics

I’ve always subscribed to the notion that what separates a good cook from a not so good cook is their willingness to tweak recipes to put their own stamp on them. However, I sometimes get annoyed with celebrity chefs on television. I’ve watched them belittle the old classics, saying they’re too “old fashioned.” Or they’ll make a crass remark about it being the 21st century and not 1950s. Really? What a bunch of conceited, arrogant jerks!

What makes these recipes classic? The answer is simple. They taste great. That’s why they’ve been around for such a long time.

I’ll always remember my grandmother’s cooking. As far as my siblings and I were concerned, no one on the planet could cook better than Grandma. I also remember my sister-in-law bragging about writing down all of Grandma’s recipes. Those recipes are family heirlooms. Nothing makes us feel like Grandma is still with us more than enjoying her tapioca pudding or her chicken and dumplings. 

I feel the same when I prepare my dad’s famous pinto beans. My father could hold his own in the kitchen. In fact, he could open the refrigerator, grab leftovers, and create an amazing dish without a recipe.

A family recipe collection can be a priceless legacy which can be easily copied and shared. You never need to worry about fighting with your siblings over who gets the recipe box. You won’t have to pay any estate tax on it either. That is, until the government figures out a way to do it.

So, here’s to my grandmother’s recipes, and our passing them down to our own grandchildren.

Gayle Martin

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Creamed Dried Beef on Baked Potatoes

from the Rosie’s Riveting Recipes historic cookbook

 
© Can Stock Photo / MSPhotographics

It’s funny how some recipes can sound so bland and boring on paper, but when you try them, you find yourself pleasantly surprised. In fact, this was one of my dad’s all time favorite dishes, only he called it creamed chipped beef and he preferred it served on toast.

During WWII, meat was rationed, so housewives needed to make scarce beef go further. This historic ration recipe uses very little beef. You can serve it as a main course or a side dish. It’s also easy to prepare and tastes delicious. If dried beef isn’t available, pre packaged deli-sliced roast beef can also be used.

Gayle Martin


CREAMED DRIED BEEF ON BAKED POTATOES       

  • 1/4 lb dried beef broken in small pieces
  • 1/4 cup butter
  • 1/4 cup chopped onions
  • 1/4 cup flour
  • 1 cup evaporated milk diluted with 1 cup water
  • 1/4 cup green pepper
  • 1 teaspoon Worcestershire Sauce
  • 2 -4 baked potatoes, split open

Brown onions in butter and blend in flour. Add milk gradually and stir until thick. Add remaining ingredients and serve over split baked potatoes. Yield: 4 servings.

 

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