Buttermilk Rolls

What is better with all of that soup, but bread....
This recipe is from the Kansas City Kansan Silver spoon Cookbook 1968....

buttermilk Rolls
Mrs. Howard. H. Miller

1 cake compressed yeast
1/4 cup lukewarm water
1/4 cup shortening, melted
2 cups buttermilk
2 cups whole wheat flour
2 teaspoons salt
1/4 cup sugar
1/2 teaspoon soda
2 1/2 cups flour

Crumble yeast and soften in lukewarm water. Scald buttermilk and add sugar, salt, shortening and soda. cool to lukewarm. Add to yeast mixture and stir in flour. then knead. shape into rolls and place in greased pan and brush with butter. cover and let rise until doubled , about 1 hour. bake 25 minutes or until golden brown, at 425 degrees. makes 3 dozen

Cream of Potato Soup

this recipe is from The Kansas City Kansan Silver Spoon Cookbook of 1968...

I thought this week we can post soup recipes since it has been cool at night...and I have been wanting soups, chili and food like that....

Cream of Potato soups
Mrs. Bingo Turner

6 potatoes, diced or 1 package frozen hash browns
1 onion chopped
1 cup celery, chopped
2 cups fine noodles or small macaroni
1/2 gallon milk
4 Tablespoons margarine
3 Tablespoons flour
1/2 cup cold water
salt and pepper to taste

Combine potatoes, onions, celery and 2 cups water and simmer 15 minutes. Add noodles or macaroni and cook until tender. Add milk and margarine. make thickening with flour and cold water and stir into hot soup. Salt and pepper  to taste.

Cobbler

Everyone needs a good cobbler with peaches and apples almost ready to pick and those berries still sitting in the freezer why not make this cobbler....
Again this recipe is from the Kansas City Kansan silver Spoon cookbook of 1968

Cobbler
Mrs. Didrick Fogley

3/8 cup margarine
1 cup flour
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoon baking powder
3/4 cup milk
3 cups or No. 2 1/2 size  can of any fruit
cinnamon or nutmeg , if desired

Melt margarine in baking dish. sift dry ingredients  and combine alternately with milk. Pour on top melted margarine.DO NOT STIR. Add Fruit and DO NOT STIR. Top with cinnamon or nutmeg. Bake 45 minutes to 1 hour at 350 degrees or until brown...


Ok maybe you cant  use that fresh fruit...but you can take the fresh fruit and cook it with a simple syrup and use for the canned variety.....

South of the Border Cronbread

Since I haven't really posted a bread recipe in awhile....here is one....this one is from the Kansas City Kansan Silver Spoon Cookbook of March 31, 1968


South of the Border Cornbread
Mrs. H. L. Spencer

1 large box cornbread mix
1/2 cup onion, cut finely and sautéed
1/2 cup bacon, cut finely and sautéed
1/2 cup jalapeno peppers
1 Cup American Cheese, grated

Prepare cornbread as directed. pour 1/2 of the mixture in greased 9-inch square pan. sprinkle with onion and bacon. Cover with peppers and sprinkle cheese on top. Pour remaining batter over top and bake according to directions on cornbread mix box....

Patio Burgers

This recipe is from 1968 Kansas City Kansan Silver Spoon cookbook

Patio burgers
Mrs. Howard H. Miller


1 Tablespoon shortening
1/2 cup onion, chopped
1/2 teaspoon chili powder
2 Tablespoon flour
1 teaspoon Worcestershire sauce
1 pound ground beef
1 teaspoon salt
1/8 teaspoon pepper
1 bottle lemon-lime carbonated drink
3/4 cup catsup
hamburger buns

Melt shortening in skillet. Add meat and onions. Cook, drain off grease and add drink. Stir in remaining ingredients, cover and cook for 15 minutes. Spoon on toasted buns.

Barbecued Meat and cheese loaf

This recipe is from 1968 Kansas City Kansan Silver Spoon Cookbook


Barbecued Meat and Cheese Loaf
O. E. Bright

1 pound ground beef
3/4 cup diced processed cheese blend
1/2 cup Vienna bread crumbs
1 cup milk
1 egg, unbeaten
2 teaspoon sugar
1/2 cup barbecue sauce
2 teaspoons seasoned salt
3 teaspoon minced onion or 3 teaspoons onion juice

Mix thoroly; place in loaf pan and bake 2 hours at 350 degrees.

Chicken in the garden...

This recipes comes out of the 1968 Kansas City Kansan Silver spoon cookbook

Chicken in the Garden
Mrs. M. P. Mapes

1 cup celery  and leaves, sliced
 2 Tablespoon cooking oil
2 cups chicken or turkey, cooked
1 package frozen peas and carrots
3/4 cup chicken broth
1 Tablespoon cornstarch
1 Tablespoon soy sauce
dash pepper
1/2 teaspoon instant onion

Saute celery in oil for 3 minutes. Add chicken and brown lightly. Add rest of ingredients, except half of the broth and cornstarch. Cook 10 minutes, then add remaining broth and cornstarch. Stir until well thickened. Serve hot on butter toast or English muffins. Serves 4.

Savory Beef Stew

This recipe is from the 1968 Kansas City Kansan Silver Spoon cookbook

Savory Beef Stew
Mrs. Jerry W. Franklin

2 Tablespoon shortening
2 pounds stew meat, cut in chunks
1 large onion, sliced
4 cups boiling water
1 Tablespoon salt
1/4 cup sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1 cup celery, chopped
6 carrots, chopped
6 medium potatoes, diced
1/4 cup flour
1/2 cup cold water

Brown stew meat in shortening on all sides. Add onion, boiling water, salt, sugar, Worcestershire sauce and pepper. Cook in Dutch oven. Cover and simmer for 2 1/2 hours. add vegetables when stew meat is almost done., Simmer stew for another hour or until all vegetables are tender. Pour cold water into a shaker an add flour. Shake hard to blend. Remove Dutch oven from heat an push meat and vegetables aside. Stir in flour and water mixture. Cook, stirring constantly until gravy thickens. cook gently about 5 minutes longer. Serves 6 to 8.

just an add in the 1968 cookbook

 

I thought I would be have to post a few adds that are in the Kansas City Kansan`s Silver Spoon Cookbook of 1968...

Savory Beef Stew

This recipe is from the Kansas City Kansan`s Silver Spoon cookbook of 1968

Savory Beef Stew
Mrs. Jerry W. Franklin

2 Tablespoon shortening
2 pounds stew meat, cut into chunks
1 large onion,sliced
4 cups boiling water
1 Tablespoon salt
1/4 cup sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon black powder
1 cup celery, chopped
6 carrots, quartered
6 medium potatoes, diced
1/4 cup flour
1/2 cup cold water

Brown stew meat in shortening on all sides. Add onion, boiling water, salt, sugar, Worcestershire sauce and pepper. Cook in Dutch oven. Cover and simmer for 2 1/2 hours. Add vegetables when stew meat is almost done. Simmer stew for another hour or until all vegetables are tender. Pour cold water into a shaker and add flour. Shake hard to blend. Remove Dutch oven from heat and push meat and vegetables to side. Stir in flour and water mixture. Cook, stirring constantly until gravy thickens. Cook gently about 5 minutes longer. Serves 6 to 8

Easy Chicken Casserole

This recipe is from The Kansas City Kansan Silver Spoon Cookbook of 1968

Easy Chicken Casserole
Mrs. James Flack

1 cup rice, uncooked
1 can mushroom soup
1 package dehydrated onion soup
1 1/2 soup cans milk
1 large frying chicken , cut in pieces
salt and pepper


Combine rice, soups and milk. Place in a 3 quart casserole. Put chicken on top, skin side down and add salt and pepper to taste. Bake ,uncovered, for 3 hours at 250 degrees. Turn chicken once. Serves 4.

KCK Mayor Contributes Greek Salad Recipe

                                                       Greek Salad

6 cooked potatoes, diced
2 medium onions, chopped
1/4 cup parsley, finely chopped
 1/2 cup green onion, thinly sliced
1/2 cup salad dressing
2 large head iceberg lettuce
12 Roka leaves or 12 sprigs watercress
2 tomatoes, each cut into 6 wedges
1 cucumber, pared and cut lengthwise into 8 fingers
1 avocado, peeled and cut lengthwise into 8 fingers
4 slices feta cheese( Greek cheese)
1 green pepper, cut crosswise to make 8 rings
4 slices canned , cooked beets
4 shrimp, cooked and cleaned
4 anchovy fillets
12 black olives( Greek style preferred)
4 whole green onions
4 radishes, fancily cut
1/2 cup white vinegar
1/4 cup olive oil
1/4 cup salad oil
oregano to taste

Combine potatoes with onion, green onion and parsley. Add salt to taste. Line a large platter with outside lettuce leaves. Place potato salad in mound in the center. Cover with remaining lettuce , which has been shredded. Arrange roka leaves on top. Place tomato wedges around the outer edge and on top of roka leaves. Arrange cucumber fingers between tomato wedges to make a soldi base for salad. Place avocado slices around tomato and cucumber base. Arrange feta cheese slices on top of salad. Place green pepper slices over cheese. At very top of the salad, place sliced beets with a shrimp beet slice and an anchovy fillet on each shrimp. Place olives, radishes and green onions as desired. Sprinkle salad with vinegar, then with blended oils. Add oregano. Serve with garlic toasted Greek Bread. Makes 4 large servings.

Sweet and Hot Chicken...

 

This is the award winner with her recipe....

 

Sweet and Hot Chicken

Mrs. Vincent C. Solomon

 

1 /2 cup butter

1/2 cup current jelly( or light colored tart jelly)

1/4 cup Worcestershire sauce

1 large clove garlic,minced

1 Tablespoon mustard

1 teaspoon powdered ginger

1 teaspoon powdered sugar

1 cup orange juice

3 dashes tobacco sauce

1 quartered chicken or 2 to 4 Cornish hens

 

Combine all ingredients, except chickens and heat, stirring until jelly is melted and sauce is smooth. Cool. Place chicken on baking dish and pour sauce over it and let marinade overnight. Turn occasionally.

 

Topping

 

4 Tablespoon butter

2 Tablespoon mustard

1/4 cup brown sugar

 

Combine these ingredients and spread over chicken the next morning. Place lid on baking dish and cook 1 hour at 350 degrees. Uncover and increase temperature to 400 degrees. Baste frequently until chicken is an even dark brown . Serve with rice.

 

Kansas City Kansan Silver Spoon cookbook

I thought I would post recipes off and on Thursday and Fridays from the Kansas City Kansan`s Silver Spoon Cookbook...I will off and on post these recipes on these two days...I just don't want you to get bored with these recipes...I will try and post pictures of the front cover of the cookbook I will be taking from....
                                                    I hope you all
                                                    ENJOY!

 

As you can see this one is in bad shape, but hey this is from 1968 and has been in storage in a tote

I will also try and include some of the adds from this paper cookbook....or articles...