Category Archives: Regional Cooking

Chicken Enchiladas

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Red Chili Sauce (below)
Salad oil
1 can (11 oz) tortillas
1 cup light cream
2 chicken bouillon cubes

FILLING
Salad oil
1 onion, finely chopped
2 canned green chiles, finely chopped
1 clove garlic, crushed
1 can (1lb) tomato purée
2 cups chopped chicken
½ teaspoon salt
Dash of pepper
½ lb Cheddar cheese, grated

  1. Make Red Chili Sauce. Keep Warm.
  2. Heat ½ inch salad oil in small skillet until very hot. Use 1 dozen tortillas from can. Fry, one at a time, 15 seconds on each side. (Do not let them become crisp.) Drain.
  3. In saucepan, heat cream with bouillon cubes, to dissolve.
  4. Make Filling: In 2 tablespoons hot oil in large skillet, sauté onion until tender – about 5 minutes. Add remaining ingredients, except cheese; simmer, uncovered, 10 minutes.
  5. Heat oven to 350F. Dip each tortilla in cream. Top each with filling; roll up. Place, seam side down, in greased, 3-quart, shallow baking dish. Pour Red Chili Sauce over tortillas; sprinkle with cheese. Bake, uncovered, 15 minutes.

RED CHILI SAUCE
2 tablespoons shortening
3 to 4 tablespoons chili powder
2 tablespoons flour
¾ teaspoon salt
½ teaspoon garlic salt
Pinch oregano
Pinch cumin

Melt shortening in medium skillet. Add rest of ingredients; stir until blended. Gradually stir in 2 cups water. Bring to boiling, stirring constantly. Reduce heat; simmer 10minutes.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Muskrat Fricassee

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1 dressed muskrat, 1 to 1½ lbs
1 tbsp salt
1 qt water
¼ cup flour
2 tsp salt
¼ tsp pepper
⅛ tsp red pepper
¼ cup shortening
Paprika
1 large onion, sliced, 1 cup
¾ cup water

Wipe muskrat with damp cloth, pick off any hair. Separate hind from fore quarters by cutting across back and just below ribs. Fit into a glass or enamel bowl. Add salt and water to cover. Cover and place in refrigerator overnight. Next day, drain off salt water and rinse muskrat thoroughly in clear water. Drain well. Cut in serving pieces, p. 782. Place flour, salt, pepper and red pepper in a clean paper bag. Place a few pieces of muskrat at a time in the bag and shake to coat well. Heat shortening in heavy skillet and brown pieces slowly on all sides over medium heat. Sprinkle the browned surface with paprika. Push muskrat to one side and add onion. Allow to cook until onion is slightly yellow and transparent. Add ½ cup water, reduce heat, cover and simmer gently until tender, about 20 to 30 min, adding the remaining water as needed. Serve on hot platter with the gravy poured on the top. 2 to 3 servings.

MUSKRAT MARYLAND

1 large dressed muskrat, 1½ to 2lbs
1 qt water
1½ tsp salt
1 small onoin
½ tsp poultry seasoning
1 egg
½ cup milk
¾ cup flour
1 tsp salt
¼ tsp thyme
⅓ cup shortening
Water

Wipe muskrat with damp cloth, pick off any hair. Separate hind from fore quarters, cutting across the back and just below the ribs. Fit into glass or enamel bowl. Add salt water to cover (1 tbsp salt to 1 qt water), cover and place in refrigerator overnight. Next day, drain off salt water and rinse with clear water. Drain well. Place in a kettle and add water, salt, onion and poultry seasoning. Heat to boiling, reduce heat, cover and simmer for 20 min. Lift out parboiled muskrat, drain and cut into serving pieces. Make a batter by beating egg, milk and flour with rotary beatre until smooth. Add salt and thyme. Dip pieces of muskrat in batter and brown slowly in heated shortening until golden on all sides. Add ¼ cup water, cover and simmer for 20 min. Remove cover and cooked for 15 to 20 min until crisp again on outside, and tender. Serve with cream gravy if desired. 2 to 4 servings.

Meta Given’s Modern Encyclopedia of Cooking, Copyright ©️, 1955, by Meta Given

Rice à la Royale (French Rice Pudding)

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¾ cup rice
2 cups milk
4 tablespoons sugar
Pinch of salt
Pears poached in syrup
Whipped cream

Custard
4 egg yolks
4 tablespoons sugar
4 tablespoons cornstarch
2 cups milk
Vanilla extract
1 tablespoon gelatine
6 tablespoons heavy cream
1-2 tablespoons Kirsch

Simmer rice in milk, sugar and salt until tender. Cool.

To make custard: combine egg yolks and sugar, and beat well. Add cornstarch and blend until smooth. Heat the milk slightly, with vanilla extract to taste, and pour on to egg mixture. Return mixture to saucepan and cook until thick and smooth, stirring constantly. Cool. Stir gelatine, dissolved in a little water, into custard, and when cool add cream and Kirsch. Leave to thicken slightly.

Stir in rice mixture and turn into a wetted mold. Refrigerate for several hours. Turn out and decorate with poached pears and whipped cream. Serve very cold. Serves 4 to 6.

Féra du Léman (Cold Lake Fish)

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ingredients:
1½ pounds féra, land-locked salmon, or several small fish
2 onions
2 shallots
2 cloves garlic
1 Tablespoon butter
1 cup broth
salt and pepper
1 teaspoon mustard
1 egg yolk
¾ cup vegetable oil
½ teaspoon vinegar

Instructions

  1. Clean and wash the fish.
  2. Finely chop the onions, shallots and garlic and sauté them slowly in butter until they begin to brown. Place the fish over them; add the broth, salt and pepper. Cook the fish over a high heat, 6 minutes on each side.
  3. Remove the fish to a serving platter and allow it to cool. reduce the cooking liquid over low heat.
  4. Meanwhile, prepare a mayonnaise: Mix the mustard and egg yolk in a bowl. Add the oil dry by drop, beating with a wooden spoon. Salt, pepper and add the vinegar. (You may make the mayonnaise in a mixer; place the egg and mustard in the small bowl of your mixer, set the speed to high and let it run 1 minute. Reduce the speed to medium and add the oil teaspoonful by teaspoonful, making sure that each teaspoonful is thoroughly blended. End with the vinegar and 1 tablespoon of boiling water.)
  5. When the cooking liquid has become very thick, cool and carefully fold in the mayonnaise.
  6. To serve, cover the cold fish with the sauce.

This little-known recipe from Savoie is an excellent dish that is easily adapted to any sort of fish. All the ingredients must be at room temperature and the utensils must be spotlessly clean if the mayonnaise is to succeed.

© Shufunotomo Co., Ltd., Japan, 1971 Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Snails in Garlic Butter

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1 can snails, with shells (7 ½-oz can; 1 ½ dozen shells)
½ cup soft butter or margarine
2 or 3 cloves garlic, crushed
1 shallot finely chopped
1 ½ tablespoons finely chopped parsley
1 tablespoon lemon juice
¾ teaspoon salt
¾ teaspoon dried chervil leaves
⅛ teaspoon nutmeg

  1. Several hours before serving: Wash snail shells, and drain well on paper towels. Drain snails thoroughly; set aside.
  2. In medium bowl, combine butter with remaining ingredients; mix well.
  3. Place a generous 1/4 teaspoon of butter mixture in each shell. Push a drained snail into each shell; cover with more butter mixture.
  4. Arrange shells carefully, open ends up, in flat baking dish or special escargot (snail) dishes. Cover and refrigerate.
  5. To serve: Preheat oven to 400F. Bake snails in shells, uncovered 8 to 10 minutes, or until butter mixture is very bubbly. Serve immediately.

Makes 4 first course or 6 to 8 hors d’oeuvre servings.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Sole Veronique (French sole with grapes)

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sole_veronique

Cooking time: 25-30 mins.
Preparation time: 20 mins.
Main cooking utensils: ovenproof dish, saucepan
Oven temperature: 350-375°F
Oven position: center

For 4 people you need:
4 large or 8 small fillets sole
6 oz. white grapes
seasoning
1 1/2 cups white wine
little milk
2 tablespoons butter
1/4 cup flour
2 egg yolks, optional
2-4 tablespoons cream

Garnish:
few extra grapes
parsley sprigs

1. Skin fillets; peel and deseed grapes.

2. Place some of the grapes on fillets, fold over; season lightly.

3. Put into the buttered dish, add white wine, and cook for approximately 15 minutes.

4. Life fillets of fish carefully from liquid, save this to add to sauce.

5. Heat butter, stir in the flour, cook for 2-3 minutes then blend in strained wine and add a little milk if necessary to give good 1 1/4 cups. Bring to boil, cook until thickened.

6. When smooth and thickened, add cream beaten with egg yolks and cook gently, without boiling, for 2-3 minutes.

7. Season well, and pour over the fish.

8. Garnish with a few extra grapes and parsley springs.

TO SERVE: With green salad and/or broccoli.

TO VARY: Often the grates are not put into the oven with the fish but added to the sauce to heat. Purple grames may be used – keep the skin on for garnish if wished to give color.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Frozen Fruit Salad

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1 can (8 1/4 oz) pineapple tidbits
3 tablespoons lemon juice
1 envelope unflavored gelatine
1 pkg (3 oz) cream cheese, softened
1/3 cup mayonnaise
1 cup miniature marshmallows
1 cup sliced banana
1 can (11 oz) mandarin-orange sections, drained
1/2 cup drained maraschino cherries, halved
1/3 cup coarsely chopped walnuts
1 cup heavy cream, whipped
1 large bunch watercress

1. Drain pineapple, reserving liquid.

2. Pour lemon juice into measuring cup and add enough reserved pineapple liquid to make 1/2 cup. Pour into small saucepan.

3. Sprinkle gelatine over liquid in pan. Let stand 5 minutes, to soften.

4. Heat over low heat, stirring constantly, until gelatine is dissolved. Remove from heat.

5. In large bowl, with wooden spoon, beat cream cheese and mayonnaise until smooth. Add drained pineapple, marshmallows, banana, orange sections, cherries, walnuts and gelatine mixture; mix well.

6. Refrigerate – about 20 minutes, until mixture mounds slightly when dropped from spoon.

7. Gently fold in whipped cream until well combined.

8. Turn into 9-by-5-by-3-inch loaf pan lined with waxed paper. Freeze at least 4 hours, until firm.

9. To serve: Turn out of pan. Cut into slices. Place on bed of watercress. Let stand 10 minutes before serving.

Makes 12 to 16 servings.

© Copyright 1973 by The McCally Publishing Co. All rights reserved. Printed in U.S.A.

Crabmeat and Mushroom Bisque

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6 tablespoons butter or margarine
4 tablespoons finely chopped onion
4 tablespoons finely chopped green pepper
1 scallion, including top, coarsely chopped
2 tablespoons chopped parsley
1 cup sliced fresh mushrooms
2 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground mace
Dash Tabasco
1 cup half-and-half (half milk, half cream)
1 1/2 cups cooked crabmeat*
3 tablespoons dry sherry

1. In medium skillet, heat 4 tablespoons butter. Add onion, green pepper, scallion, parsley, and mushrooms; sauté until soft but not brown. Set aside.

2. In large saucepan, heat remaining 2 tablespoons butter; remove from heat. Stir in flour. Gradually add milk; cook, stirring constantly, until thickened and smooth. Stir in salt, pepper, mace, and Tabasco.

3. Add sautéed vegetables and half-and-half. Bring to boiling, stirring. Reduce heat, and add crabmeat; simmer, uncovered, 5 minutes.

4. Just before serving, stir in sherry.

Makes 4 servings.

*Or use 2 pkg (6-oz size) frozen crabmeat, thawed.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Jambalaya

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1 tablespoon butter or margarine
1 large onion, thinly sliced
1/2 cup coarsely chopped green pepper
1 clove garlic, minced
2 tablespoons flour
1 lb smoked pork sausage or ham, cut in 1/2-inch cubes
3 cups cooked shrimp shelled and deveined (about 1 lb)
5 cups diced peeled tomatoes
2 tablespoons chopped parsley
2 cups raw long-grain white rice
2 tablespoons Worcestershire sauce
1 1/4 teaspoons salt
1/2 teaspoon dried thyme leaves
1/8 to 1/4 teaspoon cayenne

1. In large, deep skillet or Dutch oven, heat butter. Add onion, green pepper, and garlic; sauté 5 minutes, until tender.

2. Remove from heat. Stir in flour. Gradually add 2 1/2 cups water, stirring until smooth.

3. Return to heat. Add remaining ingredients; bring to boiling, stirring.

4. Reduce heat to simmer; cook, covered but stirring occasionally – about 30 minutes, or until rice is tender.

5. Serve sprinkled with additional chopped parsley, if desired.

Makes 8 servings.

©1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Batter-Fried Chicken

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batter_fried_chicken

1/4 cup chopped celery
1 small onion, quartered
1 bay leaf
1/2 teaspoon salt
1 (2 /12-3-lb) broiler-fryer, cut in serving pieces
Salad oil for frying

Batter
1 1/2 cups sifted* all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1/4 teaspoon pepper
2 eggs
1 cup milk
1 1/2 tablespoon salad oil

1. In large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken pieces.

2. Bring to boiling; cover and simmer 15 minutes. Drain chicken pieces; pat dry with paper towels and let cool.

3. In deep-fat fryer or deep skillet, slowly heat oil (at least 2 inches deep) to 375F on deep-frying thermometer. Also, preheat oven to 300F.

4. Meanwhile make Batter: Sift flour with baking powder, salt, and pepper; set aside.

5. In medium bowl, with rotary beater, beat eggs, milk and oil until combined.

6. Add flour mixture gradually, beating until smooth.

7. Dip chicken pieces in batter, coating evently.

8. Deep fry a few pieces at a time, turning occasionally, 10 to 12 minutes, or until golden brown and tender; drain well on paper towels. Keep browned pieces warm in shallow pan in oven while rest of chicken cooks.

Makes 4 servings.

*Sift before measuring.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.