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Entrees - C
Recipes Are Listed Alphabetically
Canton Skillet Beef
1/4 Cup Salad Oil
1 Cup Sliced Onions
2 Green Peppers, Julienned
1 Pound Chuck, 1 Inch Chunks
1 Pound Apple Slices
1 Cup Water
1 Tablespoon Worcestershire Sauce
1 Tablespoon Soy Sauce
1 Teaspoon Vinegar
1 1/2 Teaspoons Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Monosodium Glutamate
Rice
Sauté onions and pepper in hot oil. Add beef chunks and cook until browned. Stir in apples, water, Worcestershire, soy sauce, vinegar, salt, pepper and monosodium glutamate. Simmer, stirring occasionally, for 1 1/2 hours. Arrange servings over rice.
Carrot Soup
2 Tablespoons Fat
1 Large Onion, Sliced
1 Tablespoon Flour
4 Cups Beef Broth
3 1/2 Cups Sliced Carrots
1 Cup Minced Celery
2 Teaspoons Salt
1/4 Teaspoon Pepper
Melt fat in a large soup kettle and brown the onion, stir in flour and add broth. Stir while heating to boiling, cook 2 minutes. Add remaining ingredients and let simmer 1 hour. Rub through a sieve and serve hot.
Cassoulet
1 Pound Small White Beans
2 1/2 Cups Water
5 Small White Onions
3 Cloves
1 Cup Chicken Broth
2 Carrots, Quartered
1 Bay Leaf
1 Clove Garlic, Minced
3 Whole Black Peppercorns
1 Teaspoon Salt
1/4 Teaspoon Crushed Marjoram
1/2 Teaspoon Sage
1/4 Teaspoon Thyme
2 Tablespoons Butter
2 1/2 Pounds Chicken Pieces
1 Cup Thinly Sliced Celery
16 Ounces Whole Tomatoes
1 Cup Dry White Wine
1 Pound Polish Sausage, 1/2 Inch Slices
In a 5 quart dutch oven combine beans and water. Let soak overnight. Stud 1 onion with cloves. To beans, add onions, chicken broth, carrots, bay leaf, garlic, black pepper, salt, marjoram, sage and thyme. Bring to a boil, reduce heat and let simmer, covered, for 1 hour. Stir occasionally. In a large skillet melt butter over medium heat. Brown chicken on all sides until done. Remove and add to bean mixture. Sauté celery in pan until tender. Add tomatoes, tomato liquid, and wine. Simmer for 5 minutes. Add to bean mixture. Stir in sausage. Cover. Bake in a 350 degree oven for 50 minutes. Uncover and bake an additional 20 minutes.
Cheese Frankfurters
4 Frankfurters
1/4 Pound American Cheese
4 Slices Bacon
Cut lengthwise slit in each frankfurter. Cut a strip of American cheese the length of frankfurter. Fill slit with cheese. Wrap frankfurter with bacon and fasten ends with toothpicks. Broil slowly, turning often until bacon is done.
Cheese Ham Casserole
5 Ounces Narrow Noodles
2 Cups Cooked Ham, Cubed
2 Cups Grated Process Cheese
1/2 Cup Diced Green Pepper
1 Cup Sliced Mushrooms
1 Can Condensed Tomato Soup
1 Soup Can Water
Cook noodles as directed on package and drain well. Combine ham, cheese, green pepper and mushrooms. Alternate layers of noodles and ham mixture in a greased 3 quart casserole. Dilute soup with water and pour over casserole. Bake in a 350 degree oven for 1 hour.
Cheese Ravioli
3 Eggs
2 1/2 Teaspoons Salt
2 Cups Sifted Flour
3 Cups Cottage Cheese
2 Tablespoons Cream
1/8 Teaspoon Pepper
2 Quarts Boiling Water
Beat eggs slightly. Add 1 teaspoon salt and flour. Knead well. Cover and let stand for thirty minutes to one hour. Cut into three inch wide strips. Combine cheese, cream, 1/2 teaspoon salt and pepper. Place one teaspoon of filling 1 inch apart along the lower edge of each strip of dough. Cover with upper half, cut into squares with filling in the center of each square. Press edges together. Place on a cloth to dry for several hours. Drop a few at a time into boiling water to which remaining salt has been added. Cook 20 minutes.
Cheese Sandwich Casserole
12 Slices Bread
6 Slices Sharp Cheese
4 Egg Yolks, beaten
2 1/2 Cups Milk
1 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Teaspoon Dry Mustard
Arrange 6 slices of bread in a greased baking dish. Cover with cheese slices. Add a second layer of bread slices. Combine egg yolks, milk, salt, pepper and dry mustard. Pour over bread slices. Chill 30 minutes. Bake in a 350 degree oven for 1 hour.
Chicken Ah Yum
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Chicken Breasts Paprika
2 Chicken Breasts
1/4 Cup White Wine
1 Clove Garlic
1 Cup Chicken Stock
1 Teaspoon Salt
1/2 Tablespoon Flour
1/4 Teaspoon Paprika
1 1/2 Cups Cream
1 Cup Cooked Mushrooms
Cut breasts into serving portions and simmer in wine, garlic and stock until tender, about 1 hour. Add salt when almost done. Blend flour with paprika, adding enough cream to make a smooth paste. Add remaining cream to chicken. Stir in flour mixture gradually. Add mushrooms, stir and cook until thickened. Add more seasonings if desired.
Chicken Chow Mein
2 Tablespoons Butter
4 Tablespoons Minced Onion
1 Cup Button Mushrooms
1 1/2 Cups Shredded Cooked Chicken
1 Cup Diced Celery
1 1/2 Cups Stock or Water
2 Tablespoons Soy Sauce
1 Tablespoon Sugar
1 1/2 Tablespoons Cornstarch
3 Tablespoons Cold Water
Chow Mein Noodles
Brown onion and mushrooms in butter. Add chicken, celery, stock, soy sauce and sugar. Simmer 15 minutes. Combine cold water and cornstarch. Add to chicken mixture, cooking until thickened slightly. Serve over hot chow mein noodles.
Chicken Mushroom Soup
6 Cups Chicken Broth
1/4 Cup Diced Celery
1 Onion, Diced
12 Mushrooms, Sliced
1/2 Cup Cooked Chicken
Salt and Pepper
2 Tablespoons Soy Sauce
2 Eggs, Beaten
Combine broth, celery and onion. Cook until tender. Add mushrooms and chicken. Boil 10 minutes. Add salt and pepper to taste. Add soy sauce and eggs gradually. Cook until eggs are firm.
Chicken Pie With Sweet Potato Crust
3 Cups Diced Cooked Chicken
1 Cup Diced Cooked Carrots
6 Cooked Small White Onions
1 Tablespoon Chopped Parsley
1 Cup Evaporated Milk
1 Cup Chicken Stock
2 Tablespoons Flour
1 Teaspoon Salt
1/8 Teaspoon Pepper
SWEET POTATO CRUST
1 Cup Sifted Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Cold Mashed Sweet Potatoes
1/3 Cup Melted Fat
1 Egg, Well Beaten
Sift flour with baking powder and salt. Work in mashed potato, fat and egg. Roll to 1/4 inch thick. Arrange chicken, carrots, onions, and parsley layers in casserole. Combine milk and chicken stock. Add slowly to flour, blending well. Cook until thickened, stirring constantly. Season and pour over chicken and vegetables in casserole. Cover with crust. Bake in a 350 degree oven for 40 minutes.
Chicken Santa Fe
1/4 Cup Salad Oil
5 Pound Roasting Chicken, Cut Up
2 Onions, Sliced
2 Cups Water
5 Teaspoons Salt
1 Teaspoon Pepper
1/2 Teaspoon Dried Sage
8 Ounces Macaroni Noodles
2 Pounds Canned Kidney Beans, Drained
1 Can Whole Kernel Corn
1 Can Green Beans
1 Can Tomatoes
4 Dashes Tabasco
Brown chicken well in hot oil. Add sliced onions and sauté until golden. Add water, salt, pepper and sage. Cook, covered for 1 1/4 hours. Cook macaroni and drain. Add kidney beans, corn, green beans and tomatoes to macaroni and chicken. Add tabasco and heat through.
Chicken Soup
2 Chicken Carcasses
1 Onion, Sliced
3 Tablespoons Butter
5 Cups Water
1 Sprigs Parsley
1/4 Cup Celery Leaves
1 1/2 Teaspoons Salt
4 Teaspoons Pearl Barley
2 1/2 Cups Boiling Water
1/4 Teaspoon Salt
1/4 Cup Diced Carrot
1/2 Cup Thinly Sliced Celery
2 Tablespoons Parsley
Brown bones and onion lightly in heated fat in a soup kettle. Add butter, 5 cups water, parsley sprigs, celery leaves and salt. Heat to boiling. Reduce heat and simmer for 2 hours. Strain. Drop pearl barley into boiling water. Add 1/4 Teaspoon salt, cover and simmer for 1 hour and 15 minutes. Add strained broth to barley with carrots and sliced celery. Boil 10 minutes. Sprinkle servings with parsley.
Chili Spaghetti
8 Ounces Spaghetti
1/2 Cup Butter
1 Pound Ground Chuck
3 Medium Onions, Chopped
1/2 Cup Corn
10 1/2 Ounce Can Condensed Tomato Soup
17 Ounce Can Tomatoes
4 Ounce Can Mushrooms
4 Ounce Can Pimientos, Slivered
2 Tablespoons Chili Powder
1 Tablespoon Salt
1/4 Teaspoon Pepper
1 Teaspoon Sugar
Grated Cheese
Cook spaghetti al dente. Drain. In a Dutch oven over medium heat, melt butter. Add onions and chuck. Sauté until browned. Add spaghetti , corn, tomato soup, tomatoes, mushrooms, pimiento, chili powder, salt, pepper and sugar. Mix thoroughly. Cook over low heat, covered, for 1 hour. Stir occasionally. Turn off heat and let stand for 30 minutes. Serve topped with cheese.
Chow Mein
1 1/2 Pounds Pork, Thinly Sliced
1/4 Cup Cornstarch
2 Teaspoons Sugar
5 Tablespoons Soy Sauce
2 Tablespoons Oil
2 Tablespoons Fat
2 Cups Water
1/2 Teaspoon Monosodium Glutamate
1 1/2 Cups Sliced Celery
1 Cup Sliced Onions
1 Tablespoons Molasses
8 Ounces Water Chestnuts, Sliced
1 Can Bean Sprouts
4 Ounces Sliced Mushrooms
Salt and Pepper
1 Bunch Green Onions
Blanched Almonds
Combine 2 tablespoons cornstarch and sugar. Blend in 1 tablespoon soy sauce and oil. Let meat stand in this mixture for 10 minutes. Brown lightly on all sides in hot fat. Add remaining soy sauce, 1 1/2 cups water, and monosodium glutamate. Simmer 45 minutes. Add celery and onion. Simmer 15 minutes. Blend remaining cornstarch with 1/2 cup water. Stir into meat mixture. Add molasses, water chestnuts, bean sprouts and mushrooms. Heat through. Garnish with sliced green onions and almonds.
Club Chicken Casserole
4 Tablespoons Butter
4 Tablespoons Flour
1 Cup Chicken Broth
14 1/2 Ounces Evaporated Milk
1/2 Cup Water
1 Teaspoon Salt
3 Cups Cooked Rice
1 1/2 Cups Diced, Cooked Chicken
3 Ounce Can Mushrooms
1/4 Cup Chopped Pimiento
1/2 Cup Slivered Almonds
Melt butter. Add flour and blend well. Stir in broth, milk and water. Cook over low heat until thickened, stirring constantly. Add salt. Alternate layers of rice, chicken, vegetables, and sauce in a greased baking dish. Pour the remaining sauce over the top. Sprinkle with almonds. Bake in a 350 degree oven for 30 minutes.
Colorado Pot Roast
2 Tablespoons Flour
1 Pot Roast (4 Pounds)
1 Cup Canned Tomatoes
1 Cup Water
2 Cloves Garlic
1 Tablespoons Salt
1/2 Teaspoon Pepper
1 Cup Sliced Onion
1/4 Cup Vinegar
1/4 Cup Lemon Juice
1/4 Cup Ketchup
2 Tablespoons Brown Sugar
1 Tablespoon Worcestershire Sauce
1 Teaspoon Mustard
1/4 Teaspoon Paprika
1 Recipe Dumplings
Rub flour on meat. Brown well on all sides. Slip rack under meat in large kettle. Add tomatoes, water, garlic, salt, and pepper. Cover and simmer for 2 hours. Combine remaining ingredients. Pour over meat. Cover and simmer 1 to 1 1/2 hours. Serve with Dumplings.
Corn Sausage Casserole
4 Eggs, Beaten
2 1/2 Cups Cream Style Corn
1 Cup Soft Bread Crumbs
1 Pound Sausage Meat
1 Teaspoon Salt
1/8 Teaspoon Pepper
Catsup
Mix together eggs, corn, bread crumbs, sausage meat, salt and pepper. Pour into a greased 8 inch deep casserole. Spread catsup over the top. Place in a pan and pour water to 1 inch depth. Bake in a 350 degree oven for 1 hour.
Country Fried Steak
1 Pound Round Steak
1/2 Cup Bisquick
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1/8 Teaspoon Paprika
3 Tablespoons Liquid
1 Cup Water
2 Tablespoons Leftover Bisquick
1/4 Cup Cold Water
Cut steak into serving size pieces. Combine bisquick, salt, pepper and paprika. Dredge meat in mixture. Brown slowly in melted fat. Add liquid as needed. Cover tightly and cook over low heat until tender - 1 to 2 hours. Remove meat from pan. Add 1 cup water to drippings. Mix leftover bisquick with cold water to make a paste. Stir into pan, whisk until boiling. Boil 1 minute, whisking constantly. Add meat and serve.
Cream Of Carrot Soup
1 Bunch Carrots
2 1/2 Cups Boiling Water
2 Tablespoons Butter
1 Tablespoon Chopped Onion
5 Tablespoons flour
1 2/3 Cups Coffee Cream
1 Teaspoon Salt
Scrape and slice carrots. Add boiling water. Cover and boil until tender. Save water. Put through a ricer or food mill. Melt butter in a 3 quart saucepan. Add onion and cook until soft. Blend in flour. Add carrot cooking water - there should be 2 1/4 cups - and cream. Cook over direct heat, stirring constantly until mixture boils and thickens. Add riced carrots and salt. Heat through.
Creamed Chicken
6 Tablespoons Butter
6 Tablespoons Flour
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 1/2 Cups Chicken Broth
1 Cup Cream
1 Cup Cooked Diced Chicken
2 Tablespoons Sherry
Melt butter in a saucepan. Blend in flour, salt and pepper. Cook over low heat until bubbling. Remove from heat and stir in broth and cream, whisking well to prevent lumps. Return to heat and bring to boiling. Boil 1 minute stirring constantly. Stir in chicken and sherry. Serve hot.
Creole Meatballs and Noodles
1/2 Pound Hamburger
1 Egg, Beaten
1/3 Cup Dry Bread Crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
2 Tablespoons Fat
1/4 Cup Chopped Onions
1/4 Cup Chopped Celery
2 1/2 Cups Diced Tomatoes
1 Tablespoon Worcestershire Sauce
1 Tablespoon Sugar
1 Teaspoon Salt
1/4 Teaspoon Pepper
6 Ounces Broad Noodles, Cooked
3 Tablespoons Flour
2 Tablespoons Butter
Combine hamburger, egg, bread crumbs, 1/2 teaspoon salt and 1/8 teaspoon pepper. Form into balls and brown in fat. Add onions, celery, tomatoes, Worcestershire, sugar, salt and pepper. Cover and simmer for 30 minutes. Cream flour with butter and stir into meat ball mixture. Cook until thick, stirring constantly. Serve over noodles.
Creole Shrimp
2 Tablespoons Butter
1/2 Cup Minced Onion
2 Tablespoons Flour
1 Bay Leaf, Crushed
1/4 Cup Diced Celery
1 Teaspoon Minced Parsley
1/2 Cup Minced Green Pepper
Dash Cayenne
1/4 Teaspoon Pepper Sauce
1/2 Teaspoon Salt
6 1/4 Ounces Tomato Paste
3 Cups Water
2 Cups Shrimp, Cleaned and Deveined
Cook onion in butter until soft. Add remaining ingredients, except shrimp, and cook slowly for 20 minutes, stirring occasionally. Add shrimp and cook until just pink.
Crisp Coated Fish Fillets
1 Cup Finely Crushed Cornflake Crumbs
1 Teaspoon Monosodium Glutamate
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 1/2 Pounds Haddock, Flounder or Sole Fillets
1/2 Cup Evaporated Milk
Heat oven to 375 degrees. Combine crumbs, monosodium glutamate, salt, and pepper. Dip fish fillets first in evaporated milk, then in crumb mixture. Turn to coat both sides. Arrange in a foil lined shallow baking pan. Bake 20 minutes.
Curried Lamb
1 1/2 Pound Lamb Shoulder
1 1/2 Teaspoons Salt
3 Tablespoons Butter
1 Cup Diced Celery
2 Tart Apples, Peeled and Diced
1/2 Cup Sliced Onions
2 Cups Lamb or Beef Broth
1 1/2 to 2 Teaspoons Curry Powder
2 Tablespoons Hot Water
2 Tablespoons Flour
3 to 4 Cups Hot Cooked Rice
Place lamb in to a kettle, barely cover with water, add salt and simmer until tender. Drain, saving broth. Cut meat into a 1 inch dice. Melt the butter in a skillet. Add celery, apples, and onions and sauté until soft. Add lamb. Add the broth and simmer for 20 to 30 minutes. Blend curry powder with hot water and let stand 5 minutes. Blend in flour, adding cold water if necessary to make a paste. Add curry paste to lamb mixture, adding additional boiling water if it is too dry. Continue simmering for 5 minutes, stirring frequently. Serve with rice.