This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Dutch Oven Ringneck Pheasant

Dredge quartered pheasant in following mixture.

One cup flour
One tbsp. salt
One-half tsp. freshly ground pepper
Two tbsps. Accent
One-half tsp. paprika
One-fourth tsp. curry powder (optional)

Using three tablespoons butter, brown pheasant in Dutch oven over medium heat. When golden brown, add one-half cup dry red wine, three sprigs fresh parsley, several carrot slices and one celery stalk.

Put cover on tightly; cook over low heat or in 325-degree oven for 40 minutes. Arrange pheasant pieces on heated platter. Thicken juices in bottom of pan, with one or two tablespoons flour and adjust seasoning to taste. Serve with wild rice and acorn squash.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (spelling error corrected).

Braised Rabbit

One rabbit (about two and one-half lbs.) cut up
Flour
Two tsps. salt
One fourth tsp. pepper
Six tbsps. shortening
One cup chicken broth
Three tbsps. lemon juice
Six tbsps. orange juice
One small onion, chopped
Dash powdered ginger
One cup sliced mushrooms

Dredge rabbit pieces with flour that has been seasoned with one teaspoon salt and one-eighth teaspoon pepper.

Saute rabbit in shortening until well browned; drain off excess fat. Add chicken broth, lemon and orange juices; season with one teaspoon salt, one-eighth teaspoon pepper and ginger. Cover and simmer over low heat until tender, about one hour.

Add mushrooms during last 15 minutes of cooking time. Mix remaining seasoned flour with a little water and add to juice pans for gravy.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

THIS IS a superb way to prepare the cabbage to accompany the corned beef.

Cabbage New Style

Remove outside tough leaves from cabbage; cut in wedges about one and one-half inches wide at outside. Trim off some of core. Soak cabbage one hour in water to cover to which two tablespoons sugar have been added.

In large skillet, place about three tablespoons butter; add one small onion, thinly sliced, and saute until onion is tender, but not brown.

Drain cabbage thoroughly; place in skillet. Season with salt, pepper and a little nutmeg. Cover; cook over medium heat until cabbage begins to steam. Continue cooking over low heat, shaking skillet from time to time. Cook about 20 minutes or until cabbage is crisp-tender and can be pierced with a fork. But do not overcook.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

O’Paffilas Corned Beef

Three to four lbs. corned beef brisket
One-fourth cup water
Two tbsps. pickling spice
One orange, sliced
One onion, sliced
One celery rib with leaves
One carrot, sliced

Soak beef in cold water to cover, about 30 minutes, or longer if deeply corned. Place a large sheet of heavy duty foil on shallow pan. Remove beef from water and pat dry to remove any salt on surface. Place in center of foil and pour over it one-half cup fresh water.

Sprinkle meat with spices and arrange orange slices and vegetables over and around meat. Bring long ends of foil up over meat and seal with tight double fold. Seal other ends, turning them up so liquid cannot run out. Bake in 300-degree oven about four hours.–Yields eight to 10 servings.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Sauerbraten-Style Chuck Steak

One tbsp. mixed pickling spice
One-half cup white vinegar
Seven tbsps. water
Two tbsps. instant minced onion
One tbsp. brown sugar
Three-fourths tsp. salt
Two and one-half lb. bone-in chuck steak
One cup beef bouillon
Three tbsps. flour

Tie mixed pickling spice in cheesecloth bag. Place in small saucepan; add vinegar, four tablespoons of the water, onion, brown sugar and salt. Heat to boiling point; reduce heat. Cover; simmer five minutes; then cool.

Place steak in a snug-fitting glass bowl or baking dish. Pour cooled marinade over steak; cover; refrigerate 24 hours, turning once.

Put steak and any marinade that clings to steak in a large skillet or dutch oven. Add beef bouillon. Cover; simmer 45 minutes or until steak is fork-tender.

Remove steak to a heated platter; keep warm. Blend flour with remaining three tablespoons water; stir into skillet. Cook and stir until thickened. If desired, add one-fourth teaspoon kitchen bouquet to gravy. Pour over steak. Serve at once.–Yields 4-6 servings.

NOTE: if desired, in place of flour crumble about six gingersnaps. Strain gravy; return to skillet; stir in gingersnap crumbs and cook, stirring, until thick and hot. Pour over steak.

This promo recipe for Crisco was clipped from packaging of some kind and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CRISCO DOUBLE CRUST
(for 9-inch pie)

2 cups sifted regular flour
1 teaspoon salt
3/4 cup Crisco
1/4 cup water

Preheat oven to 425°. Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in a mixing bowl. With a pastry blender or two knives, cut in Crisco until uniform; mixture should be fairly coarse. Sprinkle with water, a tablespoon at a time; toss with a fork. Work dough into a firm ball with your hands.

Divide dough into two parts and press into flat circles with smooth edges. On a lightly floured surface, roll bottom crust to a circle about 1-1/2 inches larger than inverted pie plate.

Gently ease dough into plate. Trim edge even with plate and add filling. Moisten rim of bottom crust with water. Roll top crust the same way and lift onto filled pie. Trim 1/2-inch beyond edge of plate; fold top edge under bottom crust and flute with fingers or fork. Prick or slit top crust to allow for escape of steam. Bake according to time and temperature recommended for filling used.

4 KEYS TO BAKING SUCCESS

I. Use Quality Ingredients Like Crisco
II. Measure Accurately
III. Use Proper Equipment
IV. Use Tested Methods & Recipes

HINTS FOR ROLLING CRISCO CRUST

Flour surface and rolling pin. Start with dough shaped into flat circle with smooth edges. Roll from center out using short, light strokes. Lift rolling pin just before you get to edge. Patch dough if it splits by pressing edges together. Reroll dough if you need to. You can mix pastry, wrap in foil and store in refrigerator overnight and roll next day to save time.

This promo recipe for Crisco was clipped from packaging of some kind and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

A NEW CRISCO RECIPE

PEACH JUBILEE PIE
(Makes a 9-inch pie)

Crisco single crust pastry (recipe below)
1 can (1 pound 5 ounces) peach pie filling
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 envelope whipped topping mix (2-2 1/2 cups yield)
1/4 cup sugar
1 cup (8-ounce carton) commercial sour cream
Maraschino cherries, if desired

Combine peach pie filling, 2 tablespoons sugar, the cinnamon and nutmeg; set aside. Prepare whipped topping mix as directed on package except omit 2 tablespoons of the milk, beat until stiff. Add 1/4 cup sugar at low speed. Gently fold in the sour cream.

Spoon about 1/2 of the peach mixture into a baked and cooled 9-inch pastry shell. Spread about 2/3 of the whipped topping mixture over the peaches, then gently spoon the remaining peaches over the whipped topping layer. With the remaining whipped topping mixture swirl a spoonful on each serving and top with a maraschino cherry, if desired. Chill until firm, about 2 hours. Store in refrigerator.

CRISCO SINGLE CRUST (For 9-inch pie)

1-1/3 cups sifted regular flour
1/2 teaspoon salt
1/2 cup Crisco
3 tablespoons water

Preheat oven to 425°. Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in a mixing bowl. With a pastry blender or two knives, cut in Crisco until uniform; mixture should be fairly coarse. Sprinkle with water, a tablespoon at a time; toss with a fork. Work dough into a firm ball with your hands.

Press dough into a flat circle with smooth edges. On a lightly floured surface, roll dough to a circle about 1-1/2 inches larger than inverted pie plate. Gently ease dough into plate. Be careful not to stretch the dough. Trim 1/2-inch beyond edge of plate; fold under to make a double thickness of dough around rim and flute with fingers or fork.

For a single crust baked with filling, bake according to time and temperature recommended for filling used. For single crust baked without filling, prick bottom and sides thoroughly with a fork. Bake at 425° for 10-15 minutes or until brown as desired.

This promo recipe for Crisco was clipped from packaging of some kind and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

A NEW CRISCO RECIPE

QUICK ‘N EASY SALMON PATTIES
(Serves 4-6)

1 can (15-16 ounces) pink salmon
1 egg
1/3 cup minced onion
1/2 cup flour
1-1/2 teaspoons baking powder
1-1/2 cups Crisco

Drain salmon; set aside 2 tablespoons of the juice. In a medium mixing bowl, mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice; stir into salmon mixture. Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco. Serve with tartar sauce or Caesar salad dressing.