Cookbook 12-7

“Cauliflower Au Graten”

1 large head of cauliflower cut into florettes
2 T. olive oil
1 tsp. salt, divided
1 tsp. pepper, divided
4 T. butter, cubed
3 T. flour
2 c. milk
1 c. shredded swiss cheese
1/2 c. grated parmesan cheese
1/2 tsp. onion powder
1/2 tsp. ground mustard
1/2 tsp. worcestershire sauce
pinch cayenne pepper

Preheat oven to 375. Place the flowerettes on a rimmed baking sheet. Drizzle with the oil, 1/2 tsp. salt and 1/2 tsp. pepper. Toss to coat. Bake 8 minutes. Stir and bake until crisp and tender another 8 minutes until brown on top. In a saucepan melt butter. Stir in flour until smooth. Gradually whisk in milk. Bring to a simmer, stirring, and cook until thick. Remove from heat. Stir in the next 6 ingredients and rest of salt and pepper. Pour 3/4 c. of cheese sauce into the baking dish and top with the cauliflower and remaining cheese sauce. Bake uncovered until bubbly and slightly brown, about 35 minutes.

Marian Embree, Moberly

In early November, a caller was looking for a recipes for really light rolls, she thought it was called “Depression Bread”. This letter was submitted as the possible recipe…..

“Salt Rising Bread”

1/2 c. coarse white corn meal
4 c. milk
3/4 tsp. salt
1 T. sugar
5 T. lard
10 1/2 c. sifted bread flour

Scald 1 c. of milk and pour over the corn meal. Let stand in a warm place to ferment about 24 hours. Heat 3 c. of milk with salt, sugar, and lard, to lukewarm. Stir in 3 1/2 c. of flour and corn meal. Mix. Place bowl with ingredients in pan of lukewarm water about 2 hours or until bubbles work up from bottom. Stir in 5 c. of flour and knead in 2 1/2 c. more. Place dough in 3 5 x 10 inch pans until doubled in bulk. Bake in moderate oven about 10 minutes. Increase to moderately hot oven gradually. Bake 45 to 60 minutes in all. Protect batter from drafts and don’t bake unless house is heated. To try, cut the recipe in half.

Cairo listener,
from 1940 Home Comfort Cookbook

“Holiday Snow Birds”

1/4 c. margarine
1-13 oz. jar marshmallow cream
1 large can of chow mein noodles

On low heat, stir butter and marshmallows until melted. Cook 3 minutes longer stirring constantly. Remove from heat and add noodles. Drop by spoonfuls on wax paper and add candied cherries.

Jan Arnett, Excello (from 1982 KWIX Candy and Cookies Cookbook)

-looking for a recipe, to bake a boneless pork roast
Place in a pan. Pour a bag of sauerkraut over the roast. Sprinkle caraway seeds on top. (a little goes a long ways). Let it cook during the day. Before you eat, mix up Bisquick. Take out of the oven. Place Bisquick by spoonfuls on top. Place back in oven to bake with lid on, another 25 to 30. About 350.

Ethel listener, came from Oklahoma

“North Carolina Pork Barbeque”

3-5 quart slow cooker. 3 lb. roast.
Place all in the crock: 1-14oz can of diced tomatoes (she uses home canned tomatoes), 1/2 c. vinegar, 2 T. worcestershire sauce, 1 T. sugar, 1 heaping T. crushed red pepper flakes, 1 T. salt, 2 tsp. black pepper.
Cover, low 8-10 hours or high 5 hours.

Jacksonville listener