Boone Tavern Cookbook from 1950's

What do you do if you're the manager of a very popular southern inn and people love the food you serve, and are constantly asking for recipes? You publish a cookbook with the recipes in it, of course! I'm referring to Richard T. Hougen, manager of the Boone Tavern at Berea College, Kentucky. The book, Look No Further, was published in 1951, with reprints in 1953 and 1955. It's a hard covered book that sold for $2.95 in 1955 (my copy). It was printed and bound by The Parthenon Press at Nashville, Tennessee. There are a couple of unique things about this particular cookbook: Mr. Hougen included only "specialties of the house", and the entire book is printed in large print so you can see it clearly on the kitchen counter when you have both hands busy cooking-genius!
It is easy to see that the author truly loves cooking, whether for friends, family, patrons, or all three. Although probably half of the recipes are ones that I wouldn't prepare for my family, I'm sure that this cookbook has great recipes...some just don't suit our tastes. The recipes that look appealing include southern dishes and ways to prepare fresh fish. Since the author is French, he seems to have a love for sauces. If you like sauces: Caper Gravy, Mushroom Sauce, Lemon Clove Sauce, or Mint Sauce, for example, this might be a wonderful search item for you. Today I'm sharing Mr. Hougen's recipe from page 138 for pork chops:

Pork Chops, Some Tricky Way

4 lean pork chops
1/2 C tomato paste
1/2 C Parmesan cheese
1 C bread crumbs
2 C chicken stock
3/4 C mushrooms

1. Trim chops and brush over to coat with tomato paste.
2 Mix cheese with bread crumbs.
3. Pat the bread crumbs onto the chops.
4. Pan fry the chops in the skillet to brown on both sides.
5. Place the chops in a covered casserole and add a small amount of water to prevent them from sticking to the dish. Bake for 1 hour at 350 degrees.
6. Serve with a sauce, made by thickening 2 C chicken stock with 2 1/2 TBSP flour which has been smoothed to a paste with some of the cold stock. Cook for 5 minutes. Add 3/4 C of cut mushrooms to the finished sauce.

****JOIN ME FRIDAY FOR MY "OLD COOKBOOK REVIEW****

Irish Breads and Baking Cookbook

I realize that it's unusual for me to post my Old Cookbook Review on Monday, but I had a lousy computer day on Friday. So I'm glad this is Monday and I'm on a different computer. Get your cup of tea or coffee ready 'cause this book is a goody! and just in time for St. Patrick's Day baking.

When our friends, Julie and George, traveled to Ireland a few years ago, Julie made it her mission to hunt for an authentic Irish cookbook (written by a native) for me, and this book has been special to me, ever since. In her usual "Julie style", she wrote the story of where she found it, in the inside cover...yes, she knows me well. I appreciate all the back stories!

This wonderful baking book was bought in a gift shop/cafe' at Eilwee Caves. She notes that she searched for a hardback cookbook, but they were all written by folks who were not from Ireland. I'm happy that she settled for this paperback cookbook written by Georgina Campbell. The Best of Irish Breads and Baking: Traditional, Contemporary & Festive is full of great baking recipes for every occasion. Georgina Campbell is a well-known food writer and specialist on Irish foods. The beautiful food photography is done by Rai Uhlemann.

The only negative comment that I have on this cookbook is that it provides European, metric and US measurements for each item, which can get tedious when you're reading the recipe as you cook. For those of you reading my blog from spots around the world (at last count on my analytics, I had readers in over 15 other countries and remote areas) the additional measurements are most-likely a benefit. For this reason, I'll include them in our sample recipe today.

As I've said, what a baking book this is! Some of the many super recipes are for scones, tea breads, biscuits (cookies), pies, cakes, crumbles and even dumplings. But the absolute star of the book is breads. There's a recipe for culturing your own buttermilk, because it is crucial to the traditional soda breads in the book. You use skimmed milk, boiling water, yeast and sugar for this process. How interesting...imagine not having to run to the store just to get buttermilk for a recipe (I've done this...ditto for powdered sugar!)

As with any cookbook, the fact that the author provides us with stories about the history of each recipe makes it a must-read for me. Georgina gives details about the historic castles and the folks who are managing them today, with credit to the cooks/chefs who make the foods for these establishments. Many of the family-owned castles became too expensive to maintain as individual homes, and so are now used (at least partially) to educate and delight travelers with tours and delicious Irish cuisine.

Ms. Campbell is also good to provide the reader with information about the traditional festivals and holidays of Ireland, and which foods are served for each. This was my favorite part of the book. I learned that Shrove Tuesday (the day before Ash Wednesday) originated as a practical way to use up non-Lenten foods before Lent began. Because pancakes were served, another tradition was to have the eldest unmarried daughter toss the first pancake. The traditional tale went like this: If she made a neat toss, she would have her pick of the young men, but if the toss was crooked, she would not marry in the coming year! (Hold that spatula steady, girl! :)

This is such a wee blessin' of a cookbook that you'll be wantin' it for your shelf :) I'll give you as much information as I can to help you hunt for a copy. It was first published by Wolfhound Press in Dublin in 1996. Mine is a reprint by EPICURE Press from 2004, also in Dublin. The book's ISBN is 1-903164-15-X. The address given for EPICURE Press is: P.O. Box 6173, Dublin 13. You may still be able to order a copy. Other titles by Ms. Campbell include: Irish Country House Cooking (on my wish list!); The Blue Book Recipe Collection and Meals for All Seasons; The Best of Contemporary Irish Cooking. Good luck!


Sample recipe is from page 38:

*Yogurt Loaf*
(From Co. Antrim where Elizabeth Hegarty treats guests to an afternoon tea in the drawing room of Greenhill House on the family farm. She uses the yogurt carton to measure with, making this a fast bread to fix!)

1 carton Hazelnut yogurt (you might have to settle for another flavor-I've never seen this flavor)
1 carton vegetable oil
2 cartons granulated sugar
3 cartons self-rising flour
3 eggs

Preheat a moderate oven, 350 degrees F/180 degrees C/gas 4. Grease and line two 1 lb./450 g loaf tins. Pour the yogurt, oil and sugar into a bowl and beat for a short time to blend. Add the flour and eggs and beat for a minute or until thoroughly mixed. Pour into the prepared tins and bake for about 30 minutes, until golden brown and springy to the touch. Turn out and cool on a wire rack. Serve sliced and buttered for tea.

Hunt's Tomato Paste Recipe Collection Cookbook

In 1977 the Hunt Wesson Test Kitchens put together this unassuming little spiral-bound cookbook which sold for $1.99. Entitled Hunt's Tomato Paste Recipe Collection Cookbook, you might be lead to believe, incorrectly, that it's limited in scope. Aside from the variety of recipes for salads, sauces, ethnic dishes and "comfort food" style main dishes, there are even a few dessert recipes. What a surprise to find directions for Mahogany Cake, Brownie Drops and Pennsylvania Dutch Tomato Pie!

The Mexican and Oriental recipes are plentiful and have colorful photos to tempt the reader. It's a timely book for today's frugal cook as there are meatless dishes, bean dishes, pasta meals and many using polenta , barley, hominy and rice. It supplies recipes to feed a crowd, so you might find it useful if you're preparing a family reunion or other big get together. You'll find Sloppy Joes for 75, Spaghetti Meat Sauce for Fifty and Buckets of Barbecue Sauce.

As I've mentioned, I think this cookbook is relevant to the way we eat today. I found a few recipes that sounded like they came right from the recent popular cooking shows (with their celebrity chefs). For example there's Mediterranean Fish Rolls, Vegetarian Lasagna, Italian Sandwich Pockets (in pita bread) and Garbanzo Salad. You should start your search for this small cookbook now, the ISBN is 0-87469-015-3. I found mine at a Super Goodwill store for fifty cents! Our sample recipe is from page 80:

Garbanzo Salad
1 (15 oz.) can garbanzo beans, drained
2 (2 1/4 oz.) cans sliced ripe olives, drained
1 C chopped green pepper
2/3 C chopped Bermuda onion
3/4 C Tangy Tomato Herb Dressing

Toss all ingredients, except dressing, in a large bowl. Add dressing and toss until well-mixed. Cover; refrigerate 2 to 3 hours before serving. Makes 4 cups.

Tangy Tomato-Herb Dressing
3/4 C red wine vinegar
1/3 C brown sugar, packed
1 tsp onion powder
3/4 tsp oregano
1/2 tsp each: celery seed, dill weed, paprika and salt
1/4 tsp each; garlic powder and basil
Dash pepper
1 1/4 C vegetable oil
1 (6 oz.) can Hunt's Tomato Paste

In a medium saucepan, bring vinegar, sugar and spices to a boil. Cool 10 min., add oil and Hunt's Tomato Paste. Stir or beat until creamy.Refrigerate. Mix before using. Makes 2 2/3 cups.

The Congressional Club Cookbook 1963

A cookbook that includes either interesting back stories about the recipes, or combines history with cooking is always my favorite read. So, imagine how thrilled I was to find that the distinguished group of ladies known as the "Congressional Club" in Washington, D. C. put together a cookbook starting as early as 1927. The club was chartered in 1908 by an act of Congress and is composed of wives and daughters of members of Congress, of the Cabinet, and of the Supreme Court, and is entirely self-supporting (at least back in 1963!) They have a long and colorful history that is as varied as the personalities of the Presidents' wives of each administration. In this edition from 1963, Mrs. Kennedy hadn't been a widow very long and Mrs. Johnson, the First Lady, wrote the forward, which was customary. The president of the club always writes the preface, and this particular year, Mrs. John C. Kunkel from Pennsylvania served.

The original purpose of the Congressional Club was to help the spouses of members of Congress to get acquainted and adjust to life in the Capitol. In addition to their weekly teas(every Friday), the club hosts receptions honoring the President of the United States, the Vice-President, Speaker of the House and other notables. The social event that is most popular is the annual Spring Breakfast honoring the First Lady. In addition to social activities, members are offered French lessons, Spanish lessons, public speaking, flower arrangement, etc. I'm sure that with the changing times, and so many members of our present day Congress being women, this club has seen significant changes, but I'm hopeful that it still exists; I love the idea of having a tea every Friday! The only search info I have for this "National Treasure" is that it was published by The National Publishing Company in Washington, D.C. and the address of the Congressional Club: 2001 New Hampshire Ave., N.W., Washington, D.C. H.R.22029.

Page 233 "The King of Meats"
Lady Bird Johnson, Wife of President of the United States (1963)

Select one whole fillet of beef. Remove all fat and wrap around with strips of bacon. Place meat in oven at 400 degrees and cook for 30 minutes. Use no seasoning (salt and pepper tend to toughen the meat and the bacon is sufficient seasoning).
If the guests are not quite ready (a familiar occurrence with unpredictable schedules) and the meat has cooked for 30 minutes, remove from oven and cover beef with a clean tea towel. Just before serving, place beef under the broiler until just browned on both sides; the bacon will become crisp.
Cut into 1" thick slices and put on platter as if whole. There will be a variety of "doneness" from rare to well-done. If further seasoning is desired, use some seasoned salt immediately before serving and after broiling.
To garnish, place a mound of steaming broiled mushrooms on one side of the meat, and place a mound of golden plump kumquats (cold) on the other side. Use parsley on top of meat. Serves 6-10 people, depending on the size of the filet.


Personal Note: ***Happy Birthday to "The King of Dads"!!***

I will be at these swaps today:
-DesignsbyGollum
-Lifeasmom
-Grocerycartchallenge
-Momtrends
-AnnKroeker
-Amysfinerthings

The Favorite Recipes of Home Economics Teachers Cookbook

***In memory of my high school home ec teacher-Mrs. Thelma Sine, Paden City High School, Paden City, WV***

Although I own a large collection of cookbooks (anyone who knows me can back me up on this!) I love to get someones favorite recipe that they've passed directly to me; the cookbook we're reviewing today is a combination of individual cooks' favorites in cookbook form. I have a few books from this collection by Favorite Recipes Press in Alabama. This particular goody was published in 1970 and its Library of Congress Catalog number is 78-142015. "The Favorite Recipes of Home Economics Teachers" is just what the title says. The publisher sent out a request to America's high school H.E. teachers for their favorite recipes. The result of this "cooking survey" is a very useful and trustworthy source of wonderful recipes.
In a familiar format that is like Southern Living cookbooks, each recipe in this book provides the name of its contributor, the high school where she taught, and her location. I really enjoy knowing which area of the country the cook is from, and even the names of the various high schools were interesting to me. Other than these additional bits of information, the book is all recipes; no chat. I think you'll be fine with that when you see the recipes! This book is so full of recipes that sound absolutely delicious that I recommend looking for it right away. It would be a good one to have on hand for the holidays. I will be sampling recipes from it for the week leading up to Thanksgiving. Have a great weekend!

Page 164 Asparagus Amandine
Katherine W. Rebbe, Wakefield Comm. Sch.
Wakefield, Nebraska

1/4 C slivered blanched almonds
1/4 C butter
1/4 tsp salt
2 tsp lemon juice
2 C cooked asparagus, drained

Saute almonds in butter until golden, stirring occasionally; remove from heat. Add salt and lemon juice; pour over hot asparagus. Let stand for several minutes before serving. Yield: 4 servings.


I will be at these swaps today:
-LifeasMom
-DesignsbyGollum
-Grocerycartchallenge
-Momtrends
-AnnKroeker

Rival Crock Pot Pamphlet

I know, I know, this is not technically a cookbook! I also realize that I've already been gushing about this little pamphlet this week. But, it is rare that a leaflet that came with an appliance is so useful. It doesn't have a date, so I'm guessing it's from the 60's or early 70's because the Crock Pots on the front are in avocado green and burnt orange (we used to have large kitchen appliances in avocado (the color went great with the shag carpeting of the 70's!)

Seriously, like one of the popular children's books of that era, it's, " The Little Cook Booklet that Could"! It is small in size but mighty in information and recipes. If you look back at some of my posts this week, you'll see what I mean. Lots of unique ways to use your Crock Pot that I hadn't thought of before, for instance, using it to roast corn-on-the-cob. There aren't any pictures in it, just great recipes and tips.

For the cook who's coming home after a long day, there are plenty of one-dish meals, soups, stews and Crock Pot casseroles-throw the ingredients together the night before or in the morning and you're welcomed home to the aroma of a delicious meal at 5:30 or 6:00! If you are making a large meal (such as Thanksgiving or Christmas dinner) and want to save precious oven space, there are also suggestions for using your slow cooker to make dressing, chicken and noodles, potatoes and other vegetables.

I hope you can find a copy of this pamphlet if you are a Crock Pot fan like me. The one bit of information in the front is the Rival Offices' address: Rival Manufacturing Co., General Offices: Kansas, Mo. 64129. (Or search out yard sales or auctions of folks who might have had shag carpeting and avocado appliances at one time!-That's how I found mine.)


Want to make some homemade candy? Let it cook in the Crock Pot while you sleep at night! (I love this book!) Here's our sample recipe from page 57;

Caramel Candies

1 C sugar
1/4 C flour
1 C light brown sugar
1 C white corn syrup
11/2 C half & half (or evaporated milk)
1/2 C butter, melted
1/4 C flour
2 tsp vanilla
1 C chopped pecans

Mix sugar and 1/4 C flour thoroughly in Crock Pot. Add brown sugar, corn syrup and 1 C milk.Stir. Cover and cook on High for 2 to 3 hours. Make a smooth paste of butter and 1/4 C flour, gradually adding remaining 1/2 C milk. Stir well into Crock Pot mixture. Turn to Low and cook overnight (8-10 hours). If necessary, to thicken, turn to High and cook until mixture coats a spoon. Add vanilla and chopped pecans. Pour on buttered cookie sheet (about 1/2 " deep). Cool until completely cold. Cut with kitchen shears in size desired and wrap each piece with food wrap.

I'll be joining Life as Mom, Designs by Gollum, Grocery Cart Challenge, Mom Trends, Ann Kroeker, and Amy's Finer Things for their swaps today.

1948 Cookbook from Nebraska Farmer

I found the old cookbook that I'm reviewing today at a flea market in Canton, Texas. A Modern Kitchen Guide is a 1948 book of, "up-to-date recipes" and household hints". It is a Bunting Publication (North Chicago, Illinois), but of course there's no ISBN. The cover looks more like it would be a mechanic's manual; it's a faded red paperback with sturdy binding, and appears to have been a give-away from Nebraska Farmer (maybe an insurance company?) In fact, if anyone out there has anymore info on Nebraska Farmer, I would love to have it-leave it in my comments, please.

The claim inside the yellowed pages is that: "Beginners will value it for its simplicity; experienced cooks will use it to refresh their memories of forgotten dishes." And I have to say, it lives up to its claim! This little book from the 40's would be useful to "newbies" and folks who "know their way around the kitchen".

There is a wide array of recipes in this "handy little helper" of a book. To be honest, there were some old recipes that I hadn't heard mentioned in quite a while (some, "old dishes" I'd forgotten). Along with the nice section on soups, there are several main dishes, and a wonderful dessert and candy chapter! Thanksgiving is drawing near and luckily this book has lots of old pie recipes. If you like to can, there are a bunch of recipes for conserves, preserves and pickles; you don't always find that in modern cookbooks! In fact there's a delicious-sounding recipe for Pear Conserve; it will be our sample recipe for today. (P.S.-I actually enjoyed this old book so much that it will be our theme next week- look for one recipe each day; you gotta have Pioneer Soup!)


Page 197 Pear Conserve

7 lb. chopped pears, peeled and cut fine
5 lb. sugar
3 oranges, rind and juice
3 lemons, juice
1 lb. raisins
Let stand over night, then add 1/2 lb. freshly shelled walnuts. Add cut rind of oranges and juice of both lemons and oranges and raisins. Cook slowly about 1 1/2 hours. Just before taking from fire add broken walnuts. Put in sterilized jars and seal.

I will be joining these swaps today:
LifeasMom
DesignsbyGollum
Grocerycartchallenge
Momtrends
AnnKroeker
Finerthings

Pillsbury Bake-Off Book from 1968

If you get in a rut of "what do we have for dinner?" our cookbook choice today would be helpful. It does not include desserts, appetizers, or punch recipes; no, this book is all about entrees! Pillsbury's Bake-Off Main Dish Cookbook from 1968 has page after page of ideas for casseroles and main coarse items; some have meat and some do not. There are several recipes that actually mention the fact that you could leave out the meat and have a great side dish.

Like most of Pillsbury's Bake-Off Books, this one has several full-color photos of the wonderful recipes. I also appreciate the section in the front of the book on selecting the right casserole dish or container, along with a page of helpful tips and a list of definitions for the cooking terms that are used. If you are a beginning cook, these additions to a cookbook set you up for success, if you are a Domestic Diva, you can skip on ahead...but leave the rest of us alone to read, " why deep casserole dishes are better for do-ahead recipes." Don't you just love it when you're cooking (especially trying a new recipe!) and you don't have someone "helping you". As a new cook, I certainly scorched my share of pans, and had gravy and fudge that wasn't the right consistency. One Christmas, I ended up making my fudge that didn't set into "Peanut Balls"! Hey, I had too much money in the fudge to toss it...and the nut-covered candy was delicious.

Enough about my past kitchen woes. I predict that you won't have dinner time woes if you can hunt down this great old cookbook. Mine was snapped up from someone's yard sale this summer. Sorry...no ISBN given. The front cover is a red background with a Pepper Steak and Biscuit dish featured. Happy hunting!

Page 37 Creamy Onion Delish

2 (10 oz. packages) frozen onions in cream sauce (note: I think fresh onions in homemade sauce would be better)
3 oz. package cream cheese, cut in cubes
2 C cubed ham
4 oz. can mushroom stems and pieces, drained
1/4 tsp paprika
2 TBSP butter
1/2 C dry bread crumbs
Oven to 375 degrees.

Prepare onions as directed on package. Place in 1 1/2 qt. casserole.(I would always spray the casserole with cooking spray, first-easier clean-up) Add cream cheese and stir until blended. Stir in ham, mushrooms and paprika. Melt butter, blend in bread crumbs. Sprinkle over casserole. Bake at 375 degrees for 25 to 30 minutes until golden brown and bubbly. Tip: Prepare ahead, cover and refrigerate. Bake at 375 degrees. For a vegetable side dish, omit ham; serve with ham, roast beef, turkey or chicken.

***CONGRATS to Blake, son #2, who finished his "midterm mania" today!!***

I will be joining these blogs today for their recipe swaps:

-LifeasMom
-DesignsbyGollum
-Grocerycartchallenge
-Momtrends
-AnnKroeker
-Simplysweethome
-FinerthingsFriday

Betty Crocker's Cooking Calendar Cookbook from 1962

The cookbook that is up for review today is from 1962 but has the same focus as some of the most recently published cookbooks. With the "going-green movement" and cooks being more health conscience, the trend recently is toward using what's in-season and buying from local farmers, or growing it yourself. (I found an organic farmer and and his wife who sell picked-that-morning produce at the flea market in the old Brittain's building here in Lawton every Saturday!)

This little wire-bound cookbook, published by Golden Press (catalog number 62-9842) is all about going from season-to-season using the best of the particular fruits and vegetables when they are at their peak. I've always enjoyed women's magazines which feature a menu for the month, and this book does the same. For every month there is a calendar of days listing events from America's history that have happened on each day. So, if you want to make a special meal, or just remember the day that the first ship passed through the Panama Canal (in 1914, by the way) you can!

I enjoyed the quotes by famous Americans that are sprinkled into the monthly calendars, as well. On August 20 we have, "Delay is preferable to error,"-Thomas Jefferson; (maybe someone should send a copy of this cookbook to Washington!)
Along with the monthly calendars are menus and recipes using the best-of-the-season. Here's a good-looking recipe for the month of May from page 60:


Page 60 Chicken Asparagus Cheese Bake

1 lb. fresh asparagus, cut up and cooked, or 1 pkg. frozen asparagus, cooked
2 C sliced cooked chicken
1/2 tsp each, marjoram and sage
1 C unsifted Gold Medal Flour
2 tsp baking powder
1 tsp salt
2 eggs, beaten
1/2 C milk
1 C grated cheddar cheese sauce (page 157)

Heat oven to 350 degrees. Line 11 1/2 x 7 1/2 x 1 1/2" baking dish with layer of asparagus. Place chicken on top and sprinkle with herbs. Stir flour, baking powder, and salt together in a mixing bowl. Beat eggs, milk, and cheese; add to flour mixture. Beat batter well and pour over chicken, spreading evenly. Bake 25 to 30 min. Cut into squares and serve hot with cheese sauce. 6 servings.


Page 157 Cheese Sauce

To 1 C Medium White Sauce (right) add 1/4 tsp dry mustard with the seasonings. Blend in 1/2 C nippy Cheddar cheese (cut up or grated). Stir until cheese is melted.


page 157 Medium White Sauce

2 TBSP butter
2 TBSP flour
1/4 tsp salt
1/8 tsp pepper
1 C milk

Melt butter over low heat in a heavy saucepan. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to a boil, stirring constantly. Boil 1 minute. Makes 1 C.



I will be at these swaps today:

LifeasMom
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Momtrends
AnnKroeker.wordpress.com
Finerthings

"Bug Juice" from Pooh Cookbook

Today's cookbook combines two of my favorite "Mom memories" from the early days when my boys were small. As preschoolers, all three of them enjoyed Winnie-the-Pooh books and impromptu picnics.

Every season of the year there would be some opportunity to have a picnic lunch (before nap time). We would keep a cooler and plastic table cloth in the back of the van and anyplace was fair game as a potential picnic spot. There have been lunches in the park (near the swings); the gazebo near the library; on the Capital lawn (near Daddy's office); at FMC Swim Club; on our back deck; and during enclimate weather, on the family room floor or under the dining room table (a pretend camping spot, also).

Just as many little girls enjoy Alice in Wonderland because of the tea parties, my boys' fondness for Winnie-the-Pooh at the ages of 3-5, I believe, spoke to Pooh and his woodland friends' sense of outdoor adventure and fun, along with the idea that lunch could be eaten outside and on the run! Of coarse, during the eating of lunch-on-the-run, the boys at various times have shared parts of lunch with a group of outside friends including: squirrels, pigeons, ducks, chipmunks, geese, dogs and turtles! This experience was a bonus and well-worth packing some extra bread-crumbs!

If you have small children, or are a Winnie-the-Pooh fan like me, you should look for this book. It's a small hardback copy called Winnie-the-Pooh's Picnic Cookbook published in 1997 by Dutton Children's Books; the ISBN is 0-525-45533-7. My boys found this copy for me as a Mother's Day gift and I treasure it!

Throughout this picnic-themed book are illustrations by Ernest H. Shepard and excerpts from Milne's series of books about the famous bear and his friends. All recipes seem to be kid-friendly and picnic-ready to me. Here's the recipe for a jug of refreshing drink to carry along in case you spend the whole day on your picnic and wait to catch lightening bugs!

Page 12 Bug Juice

1 quart prepared fruit punch
1 quart ginger ale
juice of 1 lemon
1 jar of maraschino cherries

Combine fruit punch, lemon juice and ginger ale. Chill well. Stir in cherries. Makes approximately 2 quarts.

***Lawton-Fort Sill's Armed Forces Day Parade kicks off at 10:00 a.m. tomorrow***

I will be at these swaps today:

Lifeasmom
DesignabyGollum
Grocerycartchallenge
Momtrend
AnnKroeker
Finerthings

Good and Easy Cookbook from 1954

Today's selection for our Old Cookbook Review is Betty Crocker's Good and Easy Cookbook published by Simon and Schuster in 1954. What a compact 1950's gem it is! The book is complete with two-color (rose and black, or teal and black) illustrations to break up the recipe copy. The introduction to the book is presented in the form of a chatty-style letter from the fictitious Betty Crocker to homemakers everywhere! Sections of the book are divided with four-color photos of some of the recipes offered.

Almost all of the recipes are short, easy-to-follow, and with few ingredients. That's why I call a cookbook like this a "summertime cookbook". When the weather is warm and it's beautiful outside, your family still expects something tasty to accompany those grilled meats, but you don't want to spend all of your time in the kitchen. That smart, domestic diva, Betty Crocker, knew this clear back in 1954!

Betty, we know that you, and Mattel's Barbie, are just unattainable female icons created to mess with our psyches, but we love you anyway! After all, who doesn't want to own a townhouse, have perfect hair, a 17-inch waist and prepare perfect meals every night?! You both make us dare to dream.

I had a delicious salad at a luncheon yesterday and our sample recipe reminds me of it. I plan to try this one over the weekend, you know...to go with the meat from the grill! Happy Mother's Day Weekend!


Page 150 Buffet Salad

1 small head of cauliflower
1 medium mild onion (think I'll use green onions)
3 1/2 oz. bottle stuffed olives
1/4 C Roquefort cheese
1 small head of lettuce
1/2 C French dressing

Break Cauliflower in small pieces (I know that Betty didn't have one, but this could go through my Salad Shooter!). Thinly slice onion and olives, crumble cheese, break lettuce in bite-size pieces. Toss together; pour French Dressing(page 152) over all, and toss again. Makes 6 to8 servings

Page 152 French Dressing

1/2 C olive oil
2 TBSP vinegar
2 TBSP lemon juice
1/2 tsp salt
1/4 tsp dry mustard
1/4 tsp paprika

Put in a jar and shake to blend. Makes 3/4 C.


I will be at these recipe swaps today:

LifeasMom
DesignsbyGollum
Grocerycartchallenge
Momtrends
AnnKroeker
Finerthings

Jalapeno Casserole

My cookbook off-the-shelf for review today isn't quite as old as some that we've looked at in the past. Cooking with Regis and Kathie Lee was published by Hyperion in 1993; its' ISBN is 1-56282-752-9. As usual, the newer the book, the easier it might be for you to find a copy.

At first glance, I found this book to be a little bit campy (I think it was Kathie Lee's "big hair", moussed and sprayed to perfection, on the cover photo that influenced my opinion!). There are several black and white photos of the show through the years on the inside of the book, as well as a full-color section of photos. In between the recipes garnered from Regis, Kathie Lee and Gelman's family favorites are recipes prepared by chefs who have visited the show. Kathie, of coarse, throws in her little boy's and famous husband's names at every chance, while the authors also put in as much Irish flavor as they can with respect to Regis (OK by me!)

I have enjoyed the show over the years, especially when my children were very small and I spent my mornings folding tiny laundry or feeding the baby. I must admit that I am more of a fan of Kelly than Kathie (hey, everyone's entitled to their own opinion!) I love that Regis doesn't seem to age; it gives us all hope, just to look at him.

If you are a fan of the show's history, you should enjoy this book-the recipes aren't bad, either!


Page 241 Michael Gelman's Mom's Jalapeno Casserole

1 can (7 oz.) green chilies, with seeds removed and drained
3 C shredded Monterey Jack and/or cheddar cheese
2 medium tomatoes, peeled and diced
4 large eggs
1 1/2 C evaporated milk
3/4 C all-purpose flour
1 teaspoon salt
Sliced avocado and sour cream, for garnish

Preheat the oven to 350 degrees F. Lightly butter an 11-by-7-inch glass baking dish.

Arrange the chilies on the bottom of the casserole. Top with an even layer of cheese and then the sliced tomatoes.

In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour, and salt. Carefully pour the egg mixture over the layers in the dish. Bake 50 to 60 minutes, until lightly browned. Serve in squares garnished with avocado slices and sour cream.

Makes 6 servings.

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Charleston Receipts Cookbook

I have been enjoying this cookbook ever since I found it at an antique store. It is the kind of culinary collection that just makes me want to sit out on my back porch with a large iced tea and leave the phone inside!!

Charleston Receipts is a book that was compiled by the Junior League in Charleston, S.C. in 1950; it can boast twenty-three printings! That's no small feat for a little fund-raising cookbook. The first year that the ladies of Charleston sold this book (Nov. 1950) they printed 2000 copies. On the twenty-third printing in January of 1981, 50,000 copies were printed (and 50,000 each, the previous two years). I did some research online, and this book is available through the gift and book shop of The Charleston Preservation Society's website (http://preservation society.org/store/Charleston Rec).

There are so many recipes in this book that are unique to the history and culture of Charleston. Sprinkled amongst the many time-honored receipts for local delicacies such as She Crabs and Chainey Briar (Wild Asparagus), are quips from Gulla cooks who commanded the kitchens of Charleston Area Plantations in the early days of the famous city and its surroundings. For example, above the She-Crab Soup recipe is this cook's quote,"....Crab got tuh walk een duh pot demself or dey ain' wut." It adds that the eggs are what give She-Crab Soup its' wonderful flavor, so street vendors would always yell "She-Crab" loudly and charge extra for them.

Aside from the recipes for items that might be harder to find in other parts of the country, like the wild asparagus, there are many delicious selections for easy-to-find ingredients that are very basic in the making of great southern classics. This book is abundant in seafood, wild game, pie and cake recipes and the side-dishes that everyone looks forward to in a meal such as: Pickled Beets; Succotash; Corn Fritters and Stuffed Cabbage Leaves (with rice). It brought back good memories to see recipes for hominy, sweet potatoes and Soft Popcorn Balls (page 292). I hope you'll enjoy reading this cookbook as much as I did. Get your favorite porch-sittin' chair and iced tea glass ready!

Scripture Cake page 256
Mrs. Harold G. Dotterer (Harriet Lipscomb

4 1/2 C (1st Kings 4-22) Flour
1 C (Judges 5-25) Butter
2 C (Jeremiah 6-20) Sugar
2 C (1st Samuel 30-12) Raisins
2 C (Nahum 3-12) Figs
2 C (Numbers 17-18) Almonds
2 TBSP (1st Samuel 14-13) Honey
1 pinch (Leviticus 2-13) Salt
6 (Jeremiah 17-11) Eggs
1/2 C (Judges 4-19) Milk
2 TBSP (Amos 4-5) Leaven (yeast?)

Season to taste with (2nd Chronicles 9-9) spices. Mix like a fruit cake and bake.



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Penny Pincher's Cookbook

Don't you just love a cookbook that helps you save money and feed your family well?! I do! The Penny Pincher's Cookbook by Sophie Leavitt is a little, unassuming paperback that I probably picked up for a quarter at someone's garage sale. It was published by Lancer Books in 1971, with a second printing in 1973; it doesn't give an ISBN (I know, that makes the hunt more challenging...sorry 'bout that!).

Although you may have to look around some, this little book is worth your effort. Sometimes I read cookbooks that are so dry and precise that I wonder if the author is truly a home cook or if she just watches someone else cook. This author is the "real deal"; she gives a list of tips that sounds like your aunt telling you what to do in the kitchen. Tip 35: "Here's a tip on how to keep opened boxes of raisins or prunes: Put them in a screw-top jar. If raisins dry out, drop them in boiling water for 2 or 3 minutes, drain and dry." This is just one example of her how-to tips and bits of cooking advice.

Sophie Leavitt, although she writes this book in a kitchen table/cook's chat style, is well-qualified to dish out cooking advice. Mrs. Leavitt wrote this cookbook with the cooperation of the United States Department of Agriculture. It was based on her years of food experience as a consultant to the Department. She also served as a member of the White House Conference on Food, Nutrition and Health. She was at the top of the food chain on nutritional information in her day! As impressive as her background is, I think it says something great about the woman that her book dedication reads, "To my husband, Boris, who eats my cooking and likes it."

The recipes in this book are basic, homemade staple foods that hold our weekly menus together. The author supplies us with recipes for making our own baking mixes and our own cake flour. She provides many recipes using beans, lentils and rice; all money-stretchers for the home cook. The book also has lots of delicious, filling entrees including a Fat-Free Oven Fried Chicken recipe. There's Cornmeal Dumplings, Turkey Stew, Spanish Rice and a Bacon Dressing to pour over greens, just to list a few!

I have been buying the Walmart brand frozen French Toast Sticks for my son to grab in the morning for breakfast. He can consume a $3.00 box in two days! Thanks to this book, I've found a recipe to make my own and stash them in the freezer; thrift bread store, here I come!


Page 39 Coffee Bread Strips

Cut a whole loaf of uncut bread into thick slices, then cut each slice into 3 strips; or use sliced bread and cut each slice into 3 strips.
- Melt about 1/2 pound of butter or 2 sticks margarine, but don't brown or burn.
-Mix 1 cup granulated sugar with 1 or 2 Tablespoons cinnamon.
-Dip each strip into the melted margarine, then into the sugar-cinnamon mixture.
-Coat the slices well.
-Place on a greased cookie sheet and bake in 400 degrees (hot) oven until the bread is golden brown and crisp; it takes only a few minutes or so. (I plan to put these in freezer bags and he can pop them in the microwave in the morning-just like the store-bought ones!)

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Tuna and White Bean Salad from Italian Cook Book

Ready to take a trip to the sunny Mediterranean? That's what our cook book today is; a food tour of the fishing villages and sun-drenched towns of Italy and its' surrounding area. For me, The really appealing aspect of "Italian; the Essence of Mediterranean Cuisine" by Carla Capalbo is its' focus on the everyday foods that make that area of the world famous for its' home cooks; the moms, grandmas and grandpas who make their own pasta, sauces and seafood dishes.

The fact that this is not one of the older cook books that I've reviewed makes it very accessible; this edition was published in 2001 by Hermes House. The book's ISBN is 1-84309-149-6. This means that you should be able to find it for purchase online or in the bookstore. If you're more of a cook book borrower, they might have it at your local library. I like to sometimes give new cook books that I've seen on TV or in magazines a "test run" before I buy them; the library's great for that!

If you enjoy seeing the end product when cooking, this is your book! The entire book is big and full of colorful pictures of the dishes and the cooking steps. I'm not a fan of desserts made with "spirits", but if you like sponge cakes soaked in rum or desserts made with Marsala or cherry brandy, the dessert section will be useful to you. My delight was the main section which was filled with mouth-watering pictures of pasta dishes with cheese and herbs, breads, seafood and salads that will make you want to throw an apron on and head to the kitchen.

If you like to cook, Ms. Capalbo removes any trepidation you might have about venturing into a foreign food culture. As she explains in her book, recently many of the spices and produce that might have been found only in the Mediterranean, are now available in your local grocery store. She is very exact in the way she gives us a full page of different pastas so we might distinguish them when shopping; she does the same with meats and cheeses, fresh produce, seasonings and equipment. She is my kind of cooking instructor-nothing left out to make you guess if you're doing it correctly!

Some of the recipes require a pasta machine, but I figure that for the first try of that recipe, you could use store-bought pasta to see if you like the recipe well enough to make the investment. Other than a pestle and mortar, most of the cooking equipment is pretty basic.

The sections of the book are as follows: Antipasti and Soups; Vegetables; Pasta; Rice, Polenta Eggs and Cheese; Pizzas, Pastries and Bread; Fish and Shellfish; Meat, Poultry and Game and Desserts. I must say that some of those poultry recipes look especially good to me...and the polenta...and the pasta! Okay, the only items in the book that didn't strike my fancy were the mussel and octopus dishes!

I made a promise to my dental hygienist that I would try to sneak more salad recipes into my blog, and since I love cannellini beans, today's sample recipe will please both of us...hope you like it, too!


Page 25 Tuna and Bean Salad

Two 14 oz. cans cannellini or borlotti beans
Two 7 oz. cans tuna fish, drained
4 TBSP extra-virgin olive oil
2 TBSP fresh lemon juice
salt and freshly-ground black pepper
1 TBSP chopped fresh parsley
3 scallions, thinly-sliced
Serves 4-6

-Pour beans into strainer and rinse under cold water; drain well and place in a serving dish.
-Break the tuna into fairly large flaked and arrange over the beans.
-In a small bowl make the dressing by combining the oil with the lemon juice; add seasonings and mix well. Pour over tuna and beans.
-Sprinkle with scallions. Toss well before serving.

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Virginia Housekeeping Book from 1879

If you were "setting up house" in the 1800's this was the book to have! In the year 1879, Patrick Henry's granddaughter, Marion Cabell Tyree, compiled contributions from "Two hundred and fifty of Virginia's noted housewives, distinguished for their skill in the culinary art and other branches of domestic economy", and the book, Housekeeping in Old Virginia was born!

This cookbook must have been highly regarded in its time, because the tributes written about the book came from Mrs. President R.B. Hayes (from Washington City) and wives of other heads of the administration, as well as, governors' wives of various states. The original was published by John P. Morton and Company of Louisville, KY in 1879. I have a reprint from 1971 that was published by Favorite Recipes Press, Inc., also of Louisville, KY.

From the comments written about the book in 1879, I believe that it was considered a "Cooking Bible" of its day. The recipes included in the book cover the wide spectrum of cooking know-how that exists in the south; everything from directions on how to cook "Cornfield Peas", as related to Mrs. Tyree by a slave cook, to Mrs. Robert E. Lee's recipe for Blackberry Wine, which Mrs. Tyree copied from a recipe written in Mrs. Lee's own handwriting.

Imagine how surprised I was to find that long-ago recipe for "Pocketbook Rolls" that my friend Daisy used to make. (I wrote about our elderly friend, Miss Daisy, in a previous post.) With Daisy growing up in the early days of Louisville, it makes perfect sense that these were the same rolls that their cook made when Daisy was a little girl. I was so excited to find this old recipe that it is our sample recipe today. Good luck finding this jewel of cooking and housekeeping history!


Page 33 Pocketbook Rolls

1 quart of flour
1 teaspoonful of salt
2 teaspoonfuls of sugar
2 Tablespoonfuls of lard
3 Tablespoonfuls of yeast
2 eggs

Mix up these ingredients with warm water, making up the dough at ten A.M. in summer and eight A.M. in winter. Put in half the lard when it is first worked up, and at the second working, put in the rest of the lard and a little more flour.
Roll out the dough in strips as long and wide as your hand, spread with butter and roll up like a pocketbook. Put them in buttered tins, and when they are light, bake them a light brown.

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Country Baker Cookies and Crackers Cookbook

Today my Old Cookbook Review will focus on a specialty cookbook offered as part of a baking series offered by Country Living Magazine in 1993. The Country Baker Cookies and Crackers Cookbook is a thin, hardback book with both traditional and out-of-the-ordinary treat recipes. The Country Baker Series, published by Hearst Corporation, also included these additional titles: Breads and Muffins; Cakes and Cupcakes; and Pies and Tarts. Unfortunately, I just own the Cookie and Crackers book from the series, but that leaves me the "thrill of the hunt" this spring when yard sales and estate sales will abound! If you enjoy the same thrill of hunting old cookbooks, the ISBN of this one is 0-688-12542-5.

Yes, as I've said, this little cookbook has the traditional cookie recipes that you might expect, but also some unusual ones. In between the comforting old recipes for Hermits, Snickerdoodles and Gingersnaps are snippets of the history of the cookie recipes, and also, cookie-baking tips. If you want to find some different recipes for cookies that you've not tried before, they are in the book, also.

Those out-of-the-ordinary recipes that I've mentioned include recipes for making your own soda crackers, whole wheat crackers or cheddar crackers. You might be able to avoid the cracker aisle at the grocery store altogether, because you have a tin of freshly-made crackers on your shelf at home. With healthier treats in mind, there are recipes for fruit bars and cookies. Some of my favorite, unusual recipes for cookies featured in the book are: Fig Bars; Prune-Nut Bars; Cornmeal Cookies and Pistachio Biscotti. Biscotti is the very best cookie to have with hot tea or coffee on a cold morning.

Spring is coming, so good luck in finding this little "treat" of a cookbook as you search through book boxes at the sales! Today's sample recipe is for a crisp, little southern cookie.

Page 14 Benne Seed Wafers

1/2 C sesame seeds
1 C all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/2 C (1 stick) butter, softened
1/2 C firmly-packed light brown sugar
1 egg
1 tsp vanilla extract

1. In a heavy skillet, heat the sesame seeds over medium heat, stirring constantly, until golden. Remove from the heat and cool to room temperature.

2. In a small bowl, combine the flour, baking soda and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat the butter, brown sugar, egg and vanilla until smooth. Reduce the mixer speed to low, and beat in the flour mixture; stir in the sesame seeds. Cover and refrigerate the dough 2 hours, or overnight.

3. Let the dough stand at room temperature until it is soft enough to spoon out. Heat the oven to 375 degrees. Drop the dough by slightly rounded measuring teaspoonfuls onto ungreased baking sheets, 1 1/2 inches apart.

4. Bake the wafers 8-10 minutes, or until lightly browned around the edges. Cool the wafers on the baking sheets on wire racks for 1 minute. Remove the wafers from the baking sheets and cool completely on the racks.


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BHG Dessert Cookbook

This sweet cookbook, Better Homes and Gardens Dessert Cookbook, published by Meredith Publishing Co. in 1960 (sorry, no ISBN this time), is a collection of the basic and the sublime! If the dessert that you crave is creamy, gooey or sticky-sweet, it's in this book. As the cover says. "over 400 dessert recipes". This cookbook is a must-have for anyone who likes to serve an occasional jaw-dropping dessert.

If you want to impress your family or friends with a dessert that they don't have everyday, you might want to check out the recipes for Baked Alaska, Creme Brulee or Cream Puffs. There are also recipes for Chiffon Pies, Marble Cakes and Eclairs that will make them, "ooh and ahh". Some of the more involved directions might be a little intimidating for a cook who's just getting started, but you could work your way through this book from the more basic, easier sweets to the fancier, fussier confections. A nice characteristic of this book is that it offers both the simpler recipes and the more advanced show-stoppers...hey, we can't all be Julia Child, but we can dream.

This book is typically Better Homes and Gardens-inspired; it offers beautiful color pictures of some of the finished products, as well as, instructional photos of the hands-on preparation of the more in-depth recipes. I like to have pictures when I've never made an involved recipe before; I'm a visual learner.

If fancy, involved desserts are something that you only have when you eat out, this book is 'worth your while' just for the quicker cookie and candy recipes (including the famous "Cherry Winks" cookies made popular in the 60's and 70's). It also offers several puddings, fruit desserts, and cake and frosting recipes. There are a few low-calorie desserts including what we used to call, "Pink Fluff". I know, that just "sealed the deal" for anyone who's ever let "Pink Fluff" melt in her mouth!

Happy hunting, cookbook lovers! Oh!....and Happy Valentine's weekend!

Page 104 Cherry Winks (My Aunt Lena used to make these!)

1/3 C shortening
1/2 C sugar
1 tsp grated lemon peel
1 tsp vanilla
1 egg
2 TBSP milk

****

1 C sifted, enriched flour
1/2 tsp baking powder
1/4 tsp soda
1/4 tsp salt
1/2 C seedless raisins
1/2 C chopped California walnuts

****

1 1/2 C wheat flakes, slightly crushed
Candied cherries

Thoroughly cream together shortening, sugar, lemon peel, and vanilla. Add egg and milk; beat thoroughly. Sift together dry ingredients; add to creamed mixture, mixing well. Stir in raisins and nuts. Drop by teaspoons onto crushed wheat flakes; toss lightly to coat. Place on greased cooky sheet about 2 inches apart. Top each with a candied-cherry half. Bake in hot oven (400 degrees) about 12 minutes. Cool slightly before removing from pan. Makes about 3 dozen.

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My Favorite Chocolate Recipes by Forrest Gump

Forrest Gump, of movie fame, is sharing his mama's best chocolate dessert recipes with us in today's cookbook. If you saw the movie, you already know that, "Mama always said, 'Life is like a box of chocolates...you never know what you're gonna get'".

I'll admit that this book is a little on the corny side, but if you're a fan of the movie, you'll overlook that...like I did. The recipes for all-things-chocolate are just great! There are Forrest Gump sayings all through the book, but you could just look at the recipes if you don't need any pearls of wisdom from "Mama". My Favorite Chocolate Recipes by Forrest Gump is a thin cookbook of 108 pages, but I didn't see one "clunker" of a recipe in the whole thing! I thought the truffle recipes looked especially enticing as a treat for Valentine's Day, which is coming up. If you want to hunt for this book, it was published by Oxmoor House in 1995, and its ISBN is 0-8487-1487-3. Oxmoor also published The Bubba Gump Shrimp Co. Cookbook, but unfortunately, I haven't found that cookbook, yet. Here's our sample recipe:


Page 53 'Bama Bittersweet Truffles

1/2 C butter or margarine
3/4 C cocoa
1 (14 oz.) can sweetened condensed milk
1 tsp vanilla extract
Cocoa

Melt butter in a heavy saucepan over low heat; Stir in 3/4 C cocoa. Gradually add condensed milk, stirring constantly, until thickened and smooth (about 3 minutes). Remove from heat; stir in vanilla. Pour mixture into a lightly greased 8-inch square pan. Cover and chill 3 hours or until firm.

Shape mixture into 1 1/4 inch balls; roll in additional cocoa. Place balls in miniature paper baking cups. Store in an airtight container in the refrigerator up to 1 week. Yield: 3 dozen.

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Instant Potato Boats from Food Storage Cookbook

In the world of cookbooks, there's fancy and practical; Cooking With Stored Foods, today's book, is a little of both. If you blend two very different, yet very knowledgeable, authors with a "scoopful" of advice on preservation and storage of almost every type of food, you have the ingredients for an invaluable reference to add to your cooking library.

First, the spicy and exotic cooking ingredient; author, Carlene Richardson Tejada, who has taught English Literature in El Salvador and has traveled extensively. Her love for international cooking shows through the spicy, unique recipes that she adds to this book. Among some of her recipes are: West African Beef Stew; Sweet Potato Custard; Beef Sate (Indonesian BBQ); and Turkey Pilaf.

Our second, yet equally important, ingredient in this cookbook mix is author, Carroll Porter Latham. Ms. Latham's advice and expertise are like a staple food in your pantry, it's a necessary part of the book; an intricate base on which the recipes are centered. Ms. Latham worked for years as a Home Economist for the Cooperative Extension Services in Wyoming, Utah and Arizona. Her knowledge of food storage and preservation has roots in her Mormon background, as well as, her background in home economics.

These two women have collaborated and "mixed" their talents to produce a cookbook that satisfies a need for some out-of-the-ordinary recipes, along with information that goes above and beyond in food storage. I was amazed to learn the "water glass method" of preserving raw eggs, as well as, the freezing method for fresh citrus fruits. There is one whole section on wheat, and many vegan recipes are provided. This would be a good book to add to your reference books in the kitchen. The publisher was Fisher Publishing in 1981 and its ISBN is 0-89586-120-8. Good luck!

Our sample recipe uses instant potatoes that you have on-hand in your pantry:

Page 51 Instant Potato Boats

1 C water
1/2 tsp salt
1 TBSP butter or margarine
1/4 C evaporated milk
1 TBSP dried minced onion
1/8 tsp ground allspice
1/2 (5 oz.) pkg. instant potato flakes (1 1/4 C)
1/2 C shredded cheddar cheese (2 oz.)
Paprika

Cut four 8"x6" pieces heavy-duty foil. On each piece of foil, fold down 1 inch on all sides. Fold up about 1" at a 90 degree angle on 2 long sides. Fold 2 ends together. Corners will come together to form points. Set aside. Bring water to a boil in a medium saucepan. Pour water into a warm medium bowl. Stir in salt, butter or margarine, evaporated milk, onion and allspice. Add potato flakes, stirring only to moisten. Let stand 5 minutes. Preheat oven to 400F (250C). Stir potato mixture lightly with a fork. Spoon potato mixture into foil boats. Sprinkle tops with cheese and paprika. Place on a baking sheet. Bake 3 to 5 minutes until cheese melts. Serve immediately. Makes 4 servings.

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