Browse Items (218 total)
Sort by:
-
Burnt Butter Icing
BURNT BUTTER ICING
Melt 6 T. butter till golden brown. Blend in pd. s
2½ C. pd. sugar. Add 1 t. vanilla. Stir in about 4T.
hot water. beat to requred.stiffness.
Card 1 Back: blank
---
# Burnt Butter Icing
## Ingredients
- 6 Tbsp butter
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- About 4 Tbsp hot water
## Instructions
1. Melt butter in a pan until golden brown.
2. Blend in powdered sugar.
3. Add vanilla.
4. Stir in about 4 Tbsp hot water.
5. Beat to required stiffness. -
Soft Chocolate Frosting
Soft Chocolate Frosting
4 sq. chocolate Add choc. to milk in double
1¼ c. cold milk boiler & heat. When chocolate
4 T flour is melted beat with rotary
1 c sugar egg beater till smooth & blended
2 T butter Sift flour with sugar, add
1 t vanilla. a small amt. of choc. mixture
- - - - - - stirring until smooth. Return to
d.b., cook till thickened, & add butter & vanilla. Cool
& spread on cake.
Card 1 Back: blank
---
# Soft Chocolate Frosting
## Ingredients
- 4 squares chocolate
- 1 1/4 cups cold milk
- 4 Tbsp flour
- 1 cup sugar
- 2 Tbsp butter
- 1 tsp vanilla
## Instructions
1. Add chocolate to milk in double boiler and heat.
2. When chocolate is melted, beat with a rotary egg beater until smooth and blended.
3. Sift flour with sugar, then add a small amount of the chocolate mixture, stirring until smooth.
4. Return to double boiler and cook until thickened.
5. Add butter and vanilla.
6. Cool and spread on cake. -
Orange Boiled Icing
Orange boiled Icing
1½ c. sugar ½ c orange juice whites of 2 eggs
Heat sugar & orange juice slowly and boil
without stirring till sirup spins permanent
thread. Pour over beaten whites and
beat till stiff enough to spread
Card 1 Back: blank
---
# Orange Boiled Icing
## Ingredients
- 1 1/2 c. sugar
- 1/2 c. orange juice
- Whites of 2 eggs
## Instructions
1. Heat sugar and orange juice slowly and boil without stirring until syrup spins a permanent thread (230–235°F).
2. Pour over beaten egg whites.
3. Beat until stiff enough to spread. -
Marshmallow Icing
Marshmallow Icing
¾c gran. sugar white of 1 egg
⅓c water vanilla
6or 8 marshmallows
Boil sugar & water until spins
thread, melt marshmallows in syrup
pour over beaten egg white add flavor
& spread thickly over cake. Melt
2 oz. unsweetened chocolate with
½ t. butter & spread thin coating
over icing when cool.
Card 1 Back: blank
---
# Marshmallow Icing
## Ingredients
- 3/4 cup granulated sugar
- 1/3 cup water
- 6 or 8 marshmallows
- White of 1 egg
- Vanilla
- 2 oz unsweetened chocolate
- 1/2 tsp butter
## Instructions
1. Boil sugar and water until it spins a thread (230–235°F).
2. Melt marshmallows in the syrup.
3. Pour over beaten egg white; add vanilla flavoring.
4. Spread thickly over cake.
5. Melt 2 oz unsweetened chocolate with 1/2 tsp butter and spread a thin coating over the icing when cool. -
Chocolate Covered Almond Crunch
CHOCOLATE COVERED ALMOND CRUNCH
Toast 1 cup ground almonds till light brown in slow oven.
Melt 1 cup butter in heavy saucepan, over low heat. Add
1 cup sugar; stir till blended and sugar is melted. Add
2 T. water and 1 T. light corn syrup; bring slowly to boil.
Boil to just barely brittle stage. Remove from fire and
stir briskly into it ½ cup nuts. Pour into shallow pan to
cool. When cold, spread ½ pkg Chocolate chips, melted
ansd sprinkle with ¼ cup nuts. Turn to other side add
repeat frosting, ending with sprinkling with remaining
¼ cup nuts. Cut into xxxxxxxxxxxxxxxxx serving pieces.
Card 1 Back: blank
---
# Chocolate Covered Almond Crunch
## Ingredients
- 1 cup ground almonds, toasted
- 1 cup butter
- 1 cup sugar
- 2 Tbsp water
- 1 Tbsp light corn syrup
- 1/2 cup nuts (stirred in)
- 1/2 pkg chocolate chips
- 1/4 cup nuts (for first side topping)
- 1/4 cup nuts (for second side topping)
## Instructions
1. Toast 1 cup ground almonds in a slow oven until light brown.
2. Melt butter in a heavy saucepan over low heat. Add sugar; stir until blended and sugar is melted.
3. Add 2 Tbsp water and 1 Tbsp light corn syrup; bring slowly to a boil.
4. Boil to just barely brittle stage (300°F to 305°F).
5. Remove from heat and stir briskly into it 1/2 cup nuts.
6. Pour into a shallow pan to cool.
7. When cold, spread melted chocolate chips (1/2 pkg) over the top and sprinkle with 1/4 cup nuts.
8. Turn to the other side and repeat frosting, ending with sprinkling with the remaining 1/4 cup nuts.
9. Cut into serving pieces. -
Never Fail Chocolate Frosting
Never Fail Choc. frosting
1/3 cup sugar 1/3 c. coffee cream
dash of salt
Boil together one good minute
Pour over 1 pkg. choc. chips
Beat & Beat until spreadable
Card 1 Back: blank
---
# Never Fail Chocolate Frosting
## Ingredients
- 1/3 cup sugar
- 1/3 cup coffee cream (half and half or table cream)
- Dash of salt
- 1 pkg. chocolate chips (6oz)
## Instructions
1. Combine sugar, coffee cream, and salt in a saucepan.
2. Boil together for one good minute.
3. Pour over 1 package of chocolate chips.
4. Beat and beat until spreadable. -
Barb's Turkey Soup for a Group
Card 1 Front:
Barb's Turkey Soup for a Group.
6c. boiling salted water
1t. white pepper.
2t. poultry seasoning
3 potatoes, diced.
3 lge carrots, sliced crosswise
2 celery stalks.
2 medium onions
3 cups diced, leftover turkey.
Bring mixture to boil, turn heat to simmer. Simmer 40 min.
covered.
Add 1/2c rice to broth, add a little more water if needed.
→ plus 2 tablespoons butter. Cover again.
Simmer 20 minutes until rice is done. Serve hot.
Serves 6.
Card 1 Back: blank
---
# Barb's Turkey Soup for a Group
*Recipe from the kitchen of Barb*
*Serves 6*
## Ingredients
- 6 cups boiling salted water (~1 tsp salt)
- 1 tsp white pepper
- 2 tsp poultry seasoning
- 3 potatoes, diced
- 3 large carrots, sliced crosswise
- 2 celery stalks
- 2 medium onions
- 3 cups diced, leftover turkey
- 1/2 cup rice
- 2 Tbsp butter
## Instructions
1. Combine salted water, white pepper, poultry seasoning, potatoes, carrots, celery, onions, and diced turkey in a pot.
2. Bring mixture to a boil, then turn heat to simmer.
3. Simmer covered for 40 minutes.
4. Add 1/2 cup rice and 2 Tbsp butter to the broth. Add a little more water if needed. Cover again.
5. Simmer 20 minutes until rice is done.
6. Serve hot. -
Ginger Ale Punch
2 qt ginger ale
1c. strong tea .
2 cinnamon sticks
1 c. sugar
3/4 c. orange juice
1/3 c. lemon juice
Booze to taste
make tea w/ cinnam
boil for while
pour over
sugar
add juices,
Booze & ale
at end
can refrigg own.
night w/o ginger
ale.
Card 1 Back:
Mrs. Barb Washburn
[REDACTED] Madison, Wis.
---
# Ginger Ale Punch
*Recipe from the kitchen of Mrs. Barb Washburn*
## Ingredients
- 2 qt ginger ale
- 1 cup strong tea
- 2 cinnamon sticks
- 1 cup sugar
- 3/4 cup orange juice
- 1/3 cup lemon juice
- Booze to taste
## Instructions
1. Make tea with cinnamon sticks; boil briefly.
2. Pour hot tea over sugar and stir to dissolve.
3. Add juices and booze.
4. Add ginger ale at the end.
5. Can refrigerate on its own overnight without the ginger ale (add ginger ale just before serving). -
Quick Barley-Vegetable Soup
Card 1 Front of recipe RCA0009-20260629-0077
Quick Barley-Vegetable Soup
8-10c. boiling water, salted
4 bouillon cubes (more if you want a heavier taste)
or use 8-10c. beef stock
1 c. quick barley
1½c. shell macaroni
Boil these all together for 12-4 minutes, stir
frequently to prevent sticking
Add 1-20oz pkg frozen mixed vegetables
and 2t. Vege-salt (vegetable season salt)
continue cooking for 5-7 minutes
Serve hot with hard rolls & butter, or?
Card 1 Back: blank
---
# Quick Barley-Vegetable Soup
## Ingredients
- 8–10 cups boiling water, salted
- 4 bouillon cubes (more if you want a heavier taste), or use 8–10 cups beef stock
- 1 cup quick barley
- 1 1/2 cups shell macaroni
- 1 (20 oz) package frozen mixed vegetables
- 2 tsp Vege-salt (vegetable seasoning salt)
## Instructions
1. Combine salted boiling water, bouillon cubes (or beef stock), quick barley, and shell macaroni in a large pot.
2. Boil all together for 12–14 minutes, stirring frequently to prevent sticking.
3. Add frozen mixed vegetables and Vege-salt.
4. Continue cooking for 5–7 minutes.
5. Serve hot with hard rolls and butter, or ?
## Editor's Notes
- **"or?"** — The card ends with "Serve hot with hard rolls & butter, or?" -
Hot Red Wine
Card 1 Front:
Hot Red Wine 4-6 servings
1 btle Red wine - dry (1qt)
Put in pot add 1 btle water (1qt)
2 oranges - sliced
8 Cloves
2 sticks cinnamon
1 lemon sliced - or juice
3/4-1 c. sugar
Steam for 40-1 hr. Don't boil !! Serve warm
Card 1 Back: blank
---
# Hot Red Wine
*Makes 4–6 servings*
## Ingredients
- 1 bottle dry red wine (1 qt)
- 1 bottle water (1 qt)
- 2 oranges, sliced
- 8 cloves
- 2 sticks cinnamon
- 1 lemon, sliced — or juice only
- 3/4–1 cup sugar
## Instructions
1. Put wine in pot; add water.
2. Add oranges, cloves, cinnamon, lemon (sliced or juiced), and sugar.
3. Steam for 40 minutes to 1 hour. Do not boil.
4. Serve warm. -
Steamed Cod with Drawn Butter / Jiffy Fillets
KITCHEN TESTED SEAFOOD RECIPES SERIES 207
STEAMED COD WITH
DRAWN BUTTER
This is called the "poor man's lobster."
2 I.Q.F. cod fillets 1/4 cup lemon juice
(about 3/4 lb. each), Bay leaf
thawed 2 onion slices
2 tablespoons salt
Lay thawed cod fillets in deep skillet.
Cover with water, add salt, lemon juice,
bay leaf and onion slices. Bring almost to
a boil, lower heat, cover, and let simmer 3
minutes or until meat flakes easily when
fork is inserted. Serves 4.
To Make Drawn Butter: Melt butter and
skim froth off the top. Pour clear butter
off milky sediment which settles to the
bottom.
JIFFY FILLETS
2 lbs. I.Q.F. fillets 1 teaspoon salt
1/4 cup melted fat or oil Dash white pepper
2 tablespoons lemon juice Paprika
Thaw frozen fillets. Cut into serving
size portions. Combine fat, lemon juice,
salt, and pepper. Place fish, skin side up,
on a well-greased broiler pan and brush
with fat. Sprinkle with paprika. Broil
about 3 inches from source of heat for 4
or 5 minutes. Turn carefully and brush
with remaining fat. Sprinkle with paprika.
Broil 4 or 5 minutes longer, or until fish
flakes easily when tested with a fork.
Serves 6.
NOTE: SEE ADDITIONAL SERIES FOR OTHER "MOUTH WATERING" RECIPES.
Card 1 Back: blank
---
# Steamed Cod with Drawn Butter and Jiffy Fillets
*Two recipes on one Kitchen Tested Seafood Recipes promotional card — Series 207*
---
# Steamed Cod with Drawn Butter
*Serves 4*
> This is called the "poor man's lobster."
## Ingredients
- 2 I.Q.F. cod fillets (about 3/4 lb. each), thawed
- 2 Tbsp salt
- 1/4 cup lemon juice
- 1 bay leaf
- 2 onion slices
### For the Drawn Butter
- Butter (quantity as needed)
## Instructions
1. Lay thawed cod fillets in deep skillet.
2. Cover with water; add salt, lemon juice, bay leaf, and onion slices.
3. Bring almost to a boil, lower heat, cover, and let simmer 3 minutes or until meat flakes easily when fork is inserted.
### To Make Drawn Butter
1. Melt butter and skim froth off the top.
2. Pour clear butter off milky sediment which settles to the bottom.
3. Serve drawn butter alongside steamed cod.
## Editor's Notes
- **"I.Q.F."** — Individually Quick Frozen; a standard commercial freezing method for fish fillets common from the mid-20th century onward.
---
# Jiffy Fillets
*Serves 6*
## Ingredients
- 2 lbs. I.Q.F. fillets
- 1/4 cup melted fat or oil
- 2 Tbsp lemon juice
- 1 tsp salt
- Dash white pepper
- Paprika
## Instructions
1. Thaw frozen fillets. Cut into serving size portions.
2. Combine fat, lemon juice, salt, and pepper.
3. Place fish, skin side up, on a well-greased broiler pan and brush with fat mixture.
4. Sprinkle with paprika.
5. Broil about 3 inches from source of heat for 4 or 5 minutes.
6. Turn carefully and brush with remaining fat. Sprinkle with paprika.
7. Broil 4 or 5 minutes longer, or until fish flakes easily when tested with a fork. -
Bhajan's Banquet
Card 1 Front:
Bhajan's Banquet
2 C mung beans 2 stalks chopped celery
2 C brown rice 1 large carrot, chopped
10 C water 2 bunches broccoli...
2 T oil 2 onions, chopped
1 bell pepper chopped
1 t coriander ground
1 1/4 t turmeric
1 t garlic powder
pinch black pepper + cayenne
1 t cumin, ground
1 t celery seeds
1 t mustard ground
2/3 C soy sauce
Card 1 Back:
Wash rice & beans 3 times. Add 10 C. water
and cook for app. 45 min. When the beans
pop out of their skins, they are done. Then add
the vegetables and oil and cook till they are
soft. Lastly add spices, stir well, cook for
15 min. Add soy sauce during last 5 min.
Add water to facilitate cooking if necessary.
Serve dish with cheese melted on top
and garnished with sprouts. It is also
good with chopped tomato placed on each
serving & cheese melted over it. Serves
at least 8-10.
---
# Bhajan's Banquet
*Serves at least 8–10*
## Ingredients
- 2 cups mung beans
- 2 cups brown rice
- 10 cups water
- 2 Tbsp oil
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 bunches broccoli
- 2 onions, chopped
- 1 bell pepper, chopped
- 1 tsp coriander, ground
- 1 1/4 tsp turmeric
- 1 tsp garlic powder
- Pinch black pepper
- Pinch cayenne
- 1 tsp cumin, ground
- 1 tsp celery seeds
- 1 tsp mustard, ground
- 2/3 cup soy sauce
### For Serving
- Cheese (for melting on top)
- Sprouts (for garnish)
- Chopped tomato (optional)
## Instructions
1. Wash rice and beans 3 times.
2. Add 10 cups water and cook for approximately 45 minutes. When the beans pop out of their skins, they are done.
3. Add the vegetables and oil and cook until they are soft.
4. Lastly, add spices, stir well, and cook for 15 minutes.
5. Add soy sauce during the last 5 minutes.
6. Add water to facilitate cooking if necessary.
7. Serve dish with cheese melted on top and garnished with sprouts.
8. It is also good with chopped tomato placed on each serving and cheese melted over it.