I have a recipe box labeled “From Olivia Major Hughes 30s-40s-50s” that I blog from on Wednesdays from time to time here. I’ve been researching apple recipes lately for a new program, and came across this fritter recipe. It sounds messy to make but delicious.
2 cups flour, 1 Tablespoon baking powder, 1/4 teaspoon salt, 1 teaspoon sugar
2 egg yolks, well beaten, 1 cup sour milk, 2 cups sour apples, diced, 2 egg whites.
Sift dry ingredients together and add egg yolks and milk. Add apples, fold in stiffly beaten whites. Drop from a tablespoon into deep fat and fry for 3 mins.
Often during Labor Day weekend the men and I make apple pies or apple dumplings, to kick off the fall season. Do you have a favorite apple recipe?
Here’s another vaguely “oriental” dish from the 1978 Chun King recipe booklet. This one looks like it might be tasty, though.
1 package (10 oz.) thawed frozen broccoli or 1 pound fresh broccoli, cut, cooked tender, crisp and well drained
1 cup cooked, diced chicken
1 cup finely diced Swiss cheese
1 can (8 1/2 oz.) Chun King water chestnuts, drained and diced
2 tablespoons sliced scallions
9-inch pastry shell, partially baked or unbaked and brushed with egg white, then dried
1 cup half and half
2 tablespoons lemon juice
1 1/4 tsp. salt
Dash of pepper
Radish or tomato rose (garnish)
Gently combine broccoli, chicken, cheese, water chestnuts and scallions; turn into pastry shell, spreading evenly. Beat eggs, half and half, lemon juice, salt and pepper until mixed but not frothy; pour over chicken mixture. Bake in preheated 375F oven 45 to 50 minutes or until knife inserted near center comes out clean. Garnish with radish or tomato rose.
This one really stretches the imagination in terms of international cuisine but it does sound tasty. Either that or I have been looking at too many of these recipes! It’s another choice recipe from the Chow Mein King “A Touch of Oriental” brochure from 1978.
1 package (12 oz.) Chun King frozen chicken chow mein entree
1 1/2 cups bite-size leftover turkey
1 1/2 cups fresh, frozen or drained canned corn
1 tablespoon butter
Chun King chow mein noodles
2 strips crisp fried bacon, crumbled (optional)
Prepare chow mein following package directions; open pouch and pour into a mixing bowl. Add turkey and corn; mix well. Pour into a 1 1/2 quart butter baking dish. Dot with butter. Sprinkle with chow mein noodles, cover dish and bake in a preheated 350F oven 35 – 40 minutes or until bubbly hot. Remove from oven and sprinkle with crumbled bacon, if desired.
I am late blogging today. The boys returned to school, and it was Owen’s first day of 1st grade, while Josh headed over to the middle school for 6th grade. My husband and I went out to eat and went to an antiques mall, but I can see it will take me a while to get used to not having a little one home during the day. After all, it’s been 11+ years for me being home with a child. But here’s today’s recipe. I love the Cheddar Cheese soup in this. Interesting.
2 cups diced zucchini squash
1/2 cup chopped onion
1/2 tsp. basil leaves, crushed
2 tablespoons butter
1 can Campbell’s Cheddar Cheese soup
3 cups cooked elbow macaroni
2 cups shredded sharp Cheddar Cheese
1 can (about 16 oz.) tomatoes, chopped ad well drained
1/2 tsp. prepared mustard
In skillet, cook zucchini and onion with basil in butter until tender. Add remaining ingredients. Heat until cheese melts, stir occasionally. Makes about 5 1/2 cups.
Yes, that’s really the name of this recipe, from “A Touch of Oriental,” a Chun King cookbook from 1978. I have some Teriyaki flavored Spam from our trip to the Spam museum this summer, but I don’t know that I want to make this one, with its complement of “canned fruits.” The cookbook even refers to it as “an unusual dinner.”
1/4 cup water
1 box (19 oz.) chun King sweet and sour stir-fry entree
1 can (12 oz.) luncheon meat, cut into cubes
1 can (17 oz.) fruits for salad, drained
Juice of 1/2 lemon or 1 tablespoon lemon juice
Hot cooked rice (optional)
In a 10-inch skillet, heat 1/4 cup water. Add contents of glaze mix from stir-fry entree to water. Stir until smooth and blended. Add luncheon meat and cook, stirring constantly, until glaze becomes very thick and coats meat (about 5 minutes). Stir in sweet and sour sauce from entree. Gently fold in fruit and lemon juice. Simmer until mixture bubbles and is heated through. Serve over hot rice, if desired.