Cooking
"Today the modern woman carefully plans her meals. She realizes that meals must appeal to the appetite and to the eye, but what is more important, they must be properly balanced to build healthy bodies, to stimulate vigor and energy, and to build up resistance against the elements and disease." ---The Victory Binding of the American Woman's Cook Book
Another wartime meal, this one Scalloped Chicken. I'm letting Matt pick out recipes, since he's doing most of the eating.
What with the rationing and all, meat can be hard to come by (!), so this week's meal is a rather simple fare of chicken thighs boiled in stock, then diced, boiled potatoes (in the same stock), and breadcrumbs, layered in a 'pudding' dish, over which a slightly-thickened broth is poured. Dot the top with butter or other fat, and bake in a moderately high oven for anywhere from 15-30 minutes.
Served alongside leafy greens with house-made French dressing, it's a complete meal.
Concept was sound. But Matt just couldn't eat it. He has issues with gravy. Despite this having a mere 2 Tablespoons of flour and butter (or other fat!) whisked into 2 cups of stock, it really turned him off.
Oh, well...I knew not every recipe would be a winner. Next week, we deal with the rationing by cooking a meatless meal!
Blog Party#15 is here, and this month, we're hitting the books! That's right, we're taking inspiration from our favorite stories and turning them into appetizers and cocktails! Post your dishes no later than Thursday, 19 October...early is always good...and get your links to me either by posting in the comments, or by emailing me at thehappysorceress at gmail dot com. I'll post the party round-up Saturday, the 21st. Hope to see you there!
Tagged with: Food & Drink + Dinner + Potatoes + Chicken + Cookbooks + Recipes + Retro + 1940's + Baking + Gravy
- Wartime Wednesdays: Manly Dinner
Planked Steak Amount of Meat to Buy for Each Person Meat shrinks from one-third to one-half in cooking. Therefore allow one-fourth pound of meat without bone for each serving, and one-half pound of meat consisting of lean, fat and bone as a minimum for...
- Wartime Wednesdays: Meatless Meals
Another Wartime Wednesday, working through a true door-stop of a book. This week, we take the meatless route, as many a household did during the war years. Nice and light, Corn Oysters and Welsh Rarebit No oysters were harmed in the making of this dish!...
- At Long Last; It's My Turn
I've seen this one going 'round for some time. And I confess I've been a bit hesitatant to join in...I may be the world's worst 'my favorite things' list-maker. Seriously; I am terrible at this. When I'm asked to name my favorite...
- When A 3 1/2 Year-old Helps With Dinner
We were having fried rice. Alex decided it should be purple. Blog Party#15 is here, and this month, we're hitting the books! That's right, we're taking inspiration from our favorite stories and turning them into appetizers and cocktails!...
- Ginger Chicken Satay With Peanut Sauce
Not much to say, Matt made this one: Ginger Chicken Satay with Peanut Sauce. Above, made with Veat. Here, using chicken. Good stuff. And I didn't have to cook! Blog Party#15 is here, and this month, we're hitting the books! That's right,...
Cooking
Wartime Wednesdays: Scalloped Chicken
"Today the modern woman carefully plans her meals. She realizes that meals must appeal to the appetite and to the eye, but what is more important, they must be properly balanced to build healthy bodies, to stimulate vigor and energy, and to build up resistance against the elements and disease." ---The Victory Binding of the American Woman's Cook Book
Another wartime meal, this one Scalloped Chicken. I'm letting Matt pick out recipes, since he's doing most of the eating.
What with the rationing and all, meat can be hard to come by (!), so this week's meal is a rather simple fare of chicken thighs boiled in stock, then diced, boiled potatoes (in the same stock), and breadcrumbs, layered in a 'pudding' dish, over which a slightly-thickened broth is poured. Dot the top with butter or other fat, and bake in a moderately high oven for anywhere from 15-30 minutes.
Served alongside leafy greens with house-made French dressing, it's a complete meal.
Concept was sound. But Matt just couldn't eat it. He has issues with gravy. Despite this having a mere 2 Tablespoons of flour and butter (or other fat!) whisked into 2 cups of stock, it really turned him off.
Oh, well...I knew not every recipe would be a winner. Next week, we deal with the rationing by cooking a meatless meal!
Blog Party#15 is here, and this month, we're hitting the books! That's right, we're taking inspiration from our favorite stories and turning them into appetizers and cocktails! Post your dishes no later than Thursday, 19 October...early is always good...and get your links to me either by posting in the comments, or by emailing me at thehappysorceress at gmail dot com. I'll post the party round-up Saturday, the 21st. Hope to see you there!
Tagged with: Food & Drink + Dinner + Potatoes + Chicken + Cookbooks + Recipes + Retro + 1940's + Baking + Gravy
- Wartime Wednesdays: Manly Dinner
Planked Steak Amount of Meat to Buy for Each Person Meat shrinks from one-third to one-half in cooking. Therefore allow one-fourth pound of meat without bone for each serving, and one-half pound of meat consisting of lean, fat and bone as a minimum for...
- Wartime Wednesdays: Meatless Meals
Another Wartime Wednesday, working through a true door-stop of a book. This week, we take the meatless route, as many a household did during the war years. Nice and light, Corn Oysters and Welsh Rarebit No oysters were harmed in the making of this dish!...
- At Long Last; It's My Turn
I've seen this one going 'round for some time. And I confess I've been a bit hesitatant to join in...I may be the world's worst 'my favorite things' list-maker. Seriously; I am terrible at this. When I'm asked to name my favorite...
- When A 3 1/2 Year-old Helps With Dinner
We were having fried rice. Alex decided it should be purple. Blog Party#15 is here, and this month, we're hitting the books! That's right, we're taking inspiration from our favorite stories and turning them into appetizers and cocktails!...
- Ginger Chicken Satay With Peanut Sauce
Not much to say, Matt made this one: Ginger Chicken Satay with Peanut Sauce. Above, made with Veat. Here, using chicken. Good stuff. And I didn't have to cook! Blog Party#15 is here, and this month, we're hitting the books! That's right,...