vintage recipes and such: February 2015

Friday, February 27, 2015

Chili Fried Round Steak

This recipe was the award winner of 1967 Kansas City Kansan Silver spoon cookbook

This is the picture that appeared in the newspaper Cookbook...

Chili Fried Round Steak

Mrs. Howard H. Miller

( this cookbook has the addresses of the persons that submitted the recipe, I will not post the addresses of the person that submitted the recipes)

2 pounds beef round steak

1 teaspoon salt

1/4 teaspoon pepper

1 egg, beaten with 2 Tablespoons water

1 cups corn flakes, finely chopped

1 teaspoon chili powder

1/4 cup salad oil

Cut steak into serving piece. Pound with mallet and trim off excess fat. Sprinkle with salt and pepper. Dip into egg, then in crushed corn flakes, mixed with chili powder. Brown on both sides in hot oil and cook until done.

Kansas City Kansan Silver sppon cookbook,....1967

Todays recipe will be from The Kansas City Kansan Silver Spoon Cookbook of 1967...This is the front page of the cookbook.

i am sorry I had divide the cover of this cookbook in half....

As you can see this paper is very worn and torn in some places...

Thursday, February 26, 2015

Griddle Cakes

This recipe is from the Kansas City Kansan Silver Spoon Cookbook of 1972.

Griddle Cakes
Mrs. Amparo Garcia

1 1/4 cups sifted flour
2 1/2 teaspoon baking powder
2 Tablespoon sugar
3/4 teaspoon salt
3/4 cup milk
1 egg
3 Tablespoons butter or margarine, melted

Combine all ingredients; mix well. Bake on hot griddle, turning when bubbles appear on surface and begin to bursts.

Thursday, February 19, 2015

Seven Week Muffins

This recipe was sent to The Kansas City Kansan for the publication the Silver Spoon Cookbook of March 19 , 1972

Seven Week Muffins
Mrs. Winnie Queberg

2 cups 100% bran cereal
4 cups plain bran
2 cups boiling water
4 eggs, beaten
2 1/2 cup sugar
1 cup shortening
1 quart buttermilk
5 cups flour
5 teaspoon soda
1 teaspoon salt
1 1/2 cup raisins

Mix together bran cereal, bran and boiling water; let stand until cool. Mix eggs, shortening, sugar, and buttermilk; add to bran mixture. Sift flour, soda, and salt . Fold in and stir until all combined. Add raisins. Put in covered refrigerator jars and use as needed. Keeps seven weeks. Bake in well greased muffin tins 2/3 full , for 30 minutes at 375 degrees. Makes 100 muffins.

Thursday, February 12, 2015

Bread

This recipe was posted in The Kansas City Kansan`s Silver Spoon Cookbook....of March 19, 1972

Mrs. Lucille Alliosn sent this recipe in to be published ....

Bread

2 packages active dry yeast
3/4 cup warm water
1 1/4 cups buttermilk
4 1/2 to 5 cups flour
1/4 cup shortening
2 Tablespoon sugar
2 teaspoon baking powder
2 teaspoon salt
1 1/2 cup quick cooking rolled oats
soft butter or margarine

In large mixer bowl, dissolve yeast in warm water. Add buttermilk, 2 1/2 cups flour, shortening, sugar baking powers, and salt. blend 1/2 minutes on low speed, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in remaining flour and rooled oats( dough should remain soft and slightly sticky)

Turn dough onto well-floured board: knead 5 minutes or about 200 turns. Roll dough into rectangle 18 x 9 inches. Roll up , beginning at short side. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in greased 9 x 5 x 3-inch loaf pan. Brush loaf lightly with butter. Let rise in warm place until double in size , about 1 hour. ( dough in center should be about 2 inches above pan)

Oven rack should be in lowest position or bread will brown too quickly. Bake at 425 degrees for 30 to 35 minutes. Remove from pan. Brush loaf with butter; cool on wire rack....