Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
Entrees - C
Recipes Are Listed Alphabetically
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.
Chicken Ah Yum
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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.
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.
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.
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.
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.