January 24 – Featured Recipes 24 Jan 12

WILD RICE
- from the 1950’s “Salads and Snacks” cookbook
(by The Woman’s Auxiliary to the Minneapolis District Dental Society)

  • 2 cups wild rice
  • 6 slices bacon
  • 1 small onion
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ¼ cup butter

Cover the rice with 1 qt. boiling water, let stand 2 hours covered, drain and place in casserole. Cut and fry bacon, add onion, butter, and seasoning, pour over rice, add 1 cup hot water. Bake 2 hours at 300 degrees, and keep moist while baking.

 

GOULASH
- from the 1950’s “Hot Dishes” cookbook
(by The Woman’s Auxiliary to the Minneapolis District Dental Society)

  • ½ lb. ground beef
  • 1 green pepper
  • 1 medium onion
  • 1 can tomato soup
  • 2 stalks celery
  • 1 can mushrooms
  • 1 pkg. egg noodles
  • Seasoning to taste

Brown the beef, celery, green pepper and onion until golden brown [and drain]. Add tomato soup and simmer 1 hour, add seasoning, mushrooms, and as many noodles as desired. Simmer a few minutes longer then serve with grated cheese on top.

 

NORWEGIAN SALMON SOUFFLE
- from the 1950’s “Hot Dishes” cookbook
(by The Woman’s Auxiliary to the Minneapolis District Dental Society)

  • 2 cups cooked rice
  • 1 can salmon
  • ½ cup cream
  • 1 green pepper, chopped
  • 2 tsp. melted butter
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 2 eggs, separated

Add salmon, cream and spices to rice. Fold in beaten egg yolks. Then fold in the beaten egg whites, and top with grated cheese. Bake for a half hour at 350 degrees.