Oven Fried Chicken

You might want to substitute the following in one of the Oven Meals:

Large young chicken, cut into individual servings, seasoned with salt and pepper. Let stand an hour if convenient. Dip in cold milk and dredge in flour. Fry slowly in hot fat, 1/4 cup butter and 1/4 cup lard or vegetable fat, till well browned. Add 1/2 cup hot water; cover pan and put in preheated oven for about 1 hour or till tender.

This method can be used on much larger older chickens than are ordinarily considered suitable for frying.

If very crisp crust is desired, just before serving, while making delicious chicken gravy from drippings, toast cooked chicken pieces in your broiler for a few minutes.

Tuna Casserole

In a 1 1/2 quart casserole, blend 1/2 cup milk with 1 can Cream of Celery or Cream of Mushroom Soup.

Add:

  • 7 oz can tuna, drained and flaked
  • 2 cups cooked noodles
  • 2 Tbsp  chopped parsley
  • 2 Tbsp chopped pimiento

Mix well. Top with 2 Tbsp buttered bread crumbs. Bake 30 minutes at 350°.

Serves 4

Tuna Casserole

Mrs. Christine L. Everett

Boil 1/2 package noodles in salted water and drain

In casserole dish, put a layer of:

  • tuna
  • noodles
  • English peas, drained
  • grated onion

Repeat layers. Over all, pour 1 can Cream of Mushroom soup. Top with cracker crumbs or cheese. Dot with butter; put in medium oven till soup is blended and/or cheese melts, not long, just till is heated through good.

Creamed Tuna and Parsley Rice

Mrs. Anita Long

Make white sauce of:

  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/8 tap white pepper
  • 1 3/4 cup milk

Remove from heat and stir in:

  • 2 cups grated cheddar cheese till melted
  • 1/4 cup dry white wine
  • 2 cans (6 1/2 or 7 oz) chunk style tuna, drained

Heat gently; don’t boil.

Serve over:

Parsley Rice:

Bring to boil in a covered saucepan:

  • 1 cup rice
  • 2 1/4 cups water
  • 1 tsp salt

Stir with a fork; cook over low heat till almost tender, 10 minutes. Drain.

Mix with the following ingredients which had previously been baked together:

  • 1/4 cup butter
  • 1 cup chopped parsley
  • 1 finely chopped onion
  • 1/2 cup slivered almonds
  • 1/4 tsp garlic salt
  • 1 egg, beaten
  • 1 cup milk

Turn mixture into a 5 or 6 cup baking dish. Bake in moderate oven, 375° for 30 minutes; cover and bake 15 minutes longer.

 

Tuna Luncheon Dish

Mrs. Zeke Tettleton

Brown in 2 Tbsp shortening:

  • 1 medium chopped onion
  • 1 small chopped green pepper

Mix:

  • 1 large can or 2 small cans of tuna
  • 1 can mushroom soup
  • season with salt

Add browned onion and green pepper and 1 small can sliced pimento.

Grease medium size oblong baking dish. Place layer of 3/4 package egg noodles, cooked and drained; then layer of tuna mixture. Cover with grated cheese (1 cup in all). Repeat in layers.

Bake in moderate oven about 20 minutes.

Tuna Casserole

Mrs. Faye B. Futch, PM
Farmerville, La. #207 OES 

  • 1 can mushroom soup
  • 1/3 soup can of water
  • 1/4 lb grated cheese
  • 1 cup tuna
  • 2 hard boiled eggs
  • 1 cup macaroni, cooked not over 15 minutes

Place in casserole dish in layers, alternating, beginning with macaroni, until all used up. Bake till soup and cheese are hot and bubbly

Tuna Boat Croquettes

Mrs. Kat W. Daniel
Daingerfield, Tex.

Combine:

  • 2 cups cooked rice, cooled
  • 1 can (6 1/2 or 7 oz) tuna, flaked
  • 2 tsp minced parsley
  • 1/2 tsp soy sauce
  • 2 Tbsp fresh lemon juice
  • 1 egg yolk

Form into boat shaped croquettes.

Beat slightly:

  • 2 Tbsp water
  • 1 egg white

Dip croquettes in this mixture, drain and coat with bread crumbs. Let the coating dry a few minutes. Fry in deep cooking oil that is heated to 375° for 2 1/2 – 3 minutes, till golden brown. Drain. Arrange lemon “sails” into croquette using quarters of lemons.

Makes 6 – 10 boats.

Salmon Loaf

Anelle Long
Rainbow for Girls

Mix well:

  • 2 (1 lb) cans salmon , flaked, with liquid and mix well with 4 beaten eggs
  • 3 cups coarse cracker crumbs
  • 2 Tbsp bottled lemon juice
  • 1/2 cup chopped celery
  • 1 1/2 cups milk
  • 1/2 cup chopped onion
  • 1/2 tsp salt
  • dash pepper
  • 1/4 cup melted butter or oleo

Pour into a greased loaf pan and bake in a moderate oven (375°) about 1 hour. Serve with hot Herbed Pea Sauce.

Herbed Pea Sauce:

  • 1/4 cup melted butter or oleo
  • 1/4 cup flour
  • 1/2 tsp seasoned salt
  • 1/4 tsp pepper
  • 1/2 tsp rosemary

Add:

  • 2 cups milk
  • 1/2 tsp Worcestershire sauce

Cook till thickened, stirring. The stir in:

  • 1 (1 lb) can peas, drained
  • 1 can or jar (4 oz) pimentos, cut in strips

Heat and serve over Salmon Loaf.

Makes 2 1/2 cups.

Oyster Stew

Allen J. Ellender
U.S. Senator, La.

2 1/2 Tbsp fresh bacon fat in a 3 quart saucepan and when hot add 1 lb chopped onions. Cook till onions are clear, but not brown, on slow flame.

Add 2 pints fresh oysters with the liquid and cook till curl.

In the meantime add handful chopped onion tops and parsley. Add 3 cups hot milk.

Serve

Jambalaya

Allen J. Ellender
U.S. Senator, La.

Basic Sauce:

Fry 3 slices bacon.  Remove and in fat, fry small piece of smoked ham, approximately 3 oz., diced; remove. To the fat, now add – 1 rounded Tbsp flour; brown, stirring constantly, to make a roux.  If you want it thicker use 2 Tbsp. flour) Add 2 lbs chopped fine onions. Fry slowly till browned.

Add following, 1 at a time, and continue to cook very slowly for at least 30 – 45 minutes. If desired, add the bacon and ham scraps.

  • 3 pieces celery, chopped
  • 1 medium chopped bell pepper
  • 3 pods garlic
  • 2 bay leaves
  • few dashes of Tabasco
  • few dashes of Worcestershire Sauce
  • few dashes of thyme
  • few dashes of salt and pepper
  • 1 lemon, use grated rind then remove white pulpy membrane and chop rest of lemon

Add to Basic Sauce:

  • 1/2 can tomato sauce (not paste or whole tomatoes)
  • 3 pints oysters

Cook thoroughly and add:

  • 3 cups rice
  • Onion tops and parsley mixed, chopped fine (about a handful)

Add enough water to make sure you have 2 cups of liquid in the pot for each cup of rice. Stir and mix thoroughly till mixture comes to a boil. Cover tightly and lower flame to simmer. Cook about 25 minutes. Do not remove lid. Test rice to be sure it is done thoroughly at the end of the 25 minutes cooking period.