Cheese Limas on Ham

A quick and easy recipe.. that takes three ingredients  and cooks at a glance. It can be eaten at any meal time.. and was incredibly tasty. 

Lima Beans remind me of a smaller version of the Broad Beans we used to grow and eat in England.. but they are really hard to find here in the US. I think in this recipe, they can be easily interchanged. I think its going to be one of my favourite lunches

1/2 inch slice smoked ham

2 cups canned or frozen baby Limas

1 cup grated American cheese

Magazine Illustration

• Broil ham, 3 to 4 inches from heat, 10 minutes; turn and broil 8 to 10 minutes. 
• Heat canned Limas or cook Frozen Limas; drain; 
• Mound on ham. 
• Sprinkle with cheese. 
• Broil slowly to melt cheese. 
• Sprinkle with paprika. 
• Serves 4 to 6.

Better Homes and Gardens Magazine
May 1944

Lemon Rice Pudding

I do so love a bowl of warm, creamy Rice Pudding on a cold wintry day. Its one of my favourite comfort foods. Right now the temperatures are pushing 100, so comfort is not what I need (maybe an ice bath, a fan and a tall cold lemonade).

So when I came across this recipe for chilled Lemon Rice Pudding from Better Homes and Gardens Magazine. June 1945.. I thought... hmmmm rice pudding and lemon... lets give it a try. So I did... 

Well.. it definitely wasnt my Nanas Rice Pudding thats for sure... but I liked it. Using a boxed vanilla pudding mix (yes they really did have them in the 1940s) it came out quite thick. The lemon flavour was lovely...considering the for the small amount of peel thats used .

A simple enough dessert to whip up.. and I would probably make it again

Magazine Illustration

1 package vanilla pudding

2 cups milk

1 cup cooked rice

1 teaspoon grated lemon peel

1 egg white

2 tablespoons sugar

• Place pudding powder in saucepan. 
• Add milk gradually, stirring constantly. 
• Cook over medium heat until mixture comes to a boil and is thickened
• Stir constantly. 
• Fold in rice and lemon peel. 
• Cool. 
• Beat egg white until foamy, add sugar gradually, and continue beating until stiff. 
• Fold in. 
• Garnish with balls of clear cherry-flavored gelatine cut with ball cutter or small measuring spoon. 

 

Better Homes and Gardens Magazine
June 1945

Shrimp Salad with Peas

A very quick, light and tasty Shrimp Salad from the 1940 edition of 500 Delicious Salads from the Culinary Arts Institute

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Very easy to throw together.. and the only change I made was not to add the cream. I didnt have any... and I dont think it  effected the quality

Very nice and I will be making it again

2 cups fresh cooked shrimp 
Mayonnaise, 
Cream

1 cup diced celery

4 hard-cooked eggs, chopped

1 cup cooked peas

Lettuce.

• Clean shrimp.
• Thin mayonnaise with cream 
• Mix all ingredients together lightly. 
• Season and serve on crisp lettuce.
• Serves 8

500 Delicious Salads
Culinary Arts Institute
1940

Frosted Chocolate Drop Cookies

Hubby wanted some chocolate cookies so I pulled out my Christmas Cookies Booklet from The Electric Company Home Service Bureau, 1944

These are nice soft cookie, not too sweet but with that hint of chocolate and the crunch of walnuts. My MrD said they are a perfect cookie to have with coffee. Now the recipe says to bake for 15 to 20 minutes, but for my oven that was too long..and the first batch started to catch slightly. For me 10-12 minutes was perfect.

To save your rations, they can be eaten as they are, or with a sprinkle of powdered sugar... but of course we had to try the whole thing. 

Now...I must admit..I was a bit distracted while making the icing and it was a bit thick.. but my "Cookie Monsters" enjoyed them that way. Next time I will make it a bit thinner.

½ cup butter
1 cup light brown sugar
1 egg
2 quares /2 oz unsweetened chocolate
1 ½ cups cake flour
¼ tsp salt
½ tsp baking soda

1 tsp baking powder
1 cup chopped walnuts
¼ cup evaporated milk
¼ cup water
1 tsp vanilla

Frosting
1 ½ squares/1 ½ oz unsweetened chocolate
1 egg yolk, slightly beaten (can add extra tbsp of evaporated milk instead)

5 tbsp evaporated milk
1 ½ cups powdered sugar

• Cream butter, add sugar and blend well.
• Add egg, beat until light and fluffy.
• Melt chocolate
• Cool
• Add chocolate and blend well.
• Sift dry ingredients together; add nuts. 
• Dilute evaporated milk with water.
• Add dry ingredients alternately with milk to creamed mixture. 
• Add vanilla.
• Drop by tablespoons onto greased or parchment covered cookie sheets. 
• Bake at 400 degrees for 10-12 minutes, or until puffed and springy in the center.
• Spread with frosting while still warm.
• For the frosting..Melt chocolate and cool slightly
• Stir in egg yolk (if using) and milk into melted chocolate
• Add powdered sugar slowly until consistency to spread. 
  

Dixie Pork Chops

Pork and apples always pair well, but raisin gravy was a new one on me. But, I must say, it was surprisingly good. Like the apples, raisins are quite sweet so the flavours meld together well. Even my dubious hubby enjoyed it

Taken from "Better Homes and Gardens Magazine", October 1940

8 pork chops 

1/2 teaspoon salt 

1/2 teaspoon sage 

4 tart apples, cored and sliced 

1/4 cup brown sugar 

2 tablespoons flour 

1 cup hot water 

1 tablespoon vinegar 

1/2 cup seedless raisins

• Brown chops in hot fat
• Sprinkle with salt and sage. 
• Place in baking dish; top with apple rings; sprinkle with sugar. 
• Add flour to fat in skillet; stir constantly until brown. 
• Add water and vinegar; cook thick. 
• Add raisins; pour over chops. 
• Bake in moderate oven (350°) 1 hour. 
• Serves 6 to 8

Better Homes and Gardens Magazine
October 1940

Chinese Fried Rice

A quick and tasty Asian dish from Better Homes and Gardens Magazine February 1949. Using cold cooked rice, cooked chicken  and cooked mushrooms its a great way to use up leftovers. I also had some leftover peas which I threw in, and Im sure any other leftover vegetables would work well too

1½ cup finely diced ham, cooked chicken or pork 

2 tablespoons peanut or salad oil 

1 3-ounce can broiled mush-rooms, sliced 

1 and 1/2 tablespoons finely chopped green onion 

1 quart cold, cooked rice 

2 to 3 table-spoons soya sauce 

1 well-beaten egg

Magazine Illustration

• Fry meat lightly in oil
• Add mushrooms, green onion, rice, and soya sauce. 
• Continue to cook over low heat 10 minutes. 
• Add egg. 
• Cook 5 minutes, stirring frequently. 
• If darker color is wanted, add more soya sauce. 

Magazine Clipping

Better Homes and Gardens Magazine 
February 1949

Chocolate Marble Loaf Cake

This cake from Better Homes and Gardens Magazine October 1940 was a great success with the family. Marble cake is the best of both worlds—tender yellow cake with distinct chocolate swirls, offering a delightful combination of flavors and textures.

This version uses chocolate bar squares not cocoa powder and incorporates stiff-beaten egg whites for a lighter texture.

The only change I made was to put the icing on top of the cake and not all over. 

1/3 cup shortening

1 cup sugar

1 teaspoon vanilla

2 cups cake flour

1/4 teaspoon salt

2 teaspoons baking powder

2/3 cup milk

3 stiff-beaten egg whites

1 1-ounce square un-sweetened chocolate, melted

2 tablespoons hot water

¼ teaspoon soda

• Cream shortening and sugar; add vanilla. 
• Add sifted dry ingredients alternately with milk. 
• Fold in egg whites. 
• Separate mixture evenly into two bowls
• Combine chocolate, water, and soda
• Add to one half the batter. 
• Alternate light and dark batter by spoonfuls into greased 4- by 8-inch loaf pan. 
• Bake in moderate oven (350°) 1 hour. 

• Cool and frost with; Creamy Chocolate Frosting: 
• Heat 1/4 cup water and 2 tablespoons butter
• Add 1/2 teaspoon vanilla and 2 1-ounce squares melted unsweetened chocolate
• Add 2 cups confectioners' sugar; beat to a spreading consistency. 

Magazine Illustration and Recipe

Better Homes and Gardens Magazine 
October 1940

Creole Beef and Rice

I wasnt too sure what Creole Beef was but this recipe from the Pet Milk Company 1942 looked interesting for dinner. It is another dish that turned out looking nothing like the photo. But... I will say.. for such simple ingredients..it was quite flavourful.

The recipe gives quantities for three different serving sizes. I chose the one for four people

1 pound lean beef (chuck or shoulder)
4 teaspoons shortening
2/3 cup chopped onions
10-oz. can condensed tomato soup
1/2 cup water
2 teaspoons vinegar
1/2 teaspoon salt
1/3 cup green pepper sliced
1/2 cup Pet Milk

• Cut beef into inch cubes
• Heat shortening in pan until hot
• Add beef and brown on all sides in 3
• Add onions and cook slowly for 5 minutes..
• Stir in the soup, water vinegar salt and pepper
• Cover and simmer for 1 hour until the meat is tender
• Add green pepper
• Cook for a further 5 minutes or until pepper is tender
• Remove meat from heat
• Stir in milk
• Do not cook after combining.
• Serve at once in nest of boiled rice

Pet Milk Company 1942

Chicken Baked in Tomato Sauce

A very simple recipe from the October 1943 edition of Better Homes and Gardens Magazine. Im afraid mine didnt turn out looking quite the same as the original illustration. possibly as there was too many tomatoes for the amount of chicken I used

But.. the chicken was moist.. the rice was tender and it was very flavourful. We enjoyed it, and I will be making it again

1 5-pound chicken 

2½ cup uncooked rice 

3 cloves garlic, chopped 

1 cup chopped onion 

2 tablespoons fat 

1 quart canned tomatoes 

2 to 3 tablespoons chili powder 

1 teaspoon marjoram 

2 teaspoons salt 

Pepper 

• Cut chicken in serving pieces. 
• Arrange in greased 3-quart casserole. 
• Lightly brown rice, garlic, and onion in hot fat over low heat, stirring constantly. 
• Add tomatoes and seasonings. 
• Pour over chicken.. 
• Cover. 
• Bake in moderate oven (350°) until tender. 
• Serves 6 to 8. 

Better Homes and Gardens Magazine
October 1943

Garden Peas and Mushrooms

Its August and the Victory Garden is still producing well. Its fabulous to walk out the back door and have wonderfully fresh vegetables on hand, straight from natures supermarket. Except for the mushroom, this simple side dish all comes from my veggie patch. I would encourage anyone to try and grow your own...even if its a tomato plant or two...or a selection of herbs on your windowsill.

The recipe is from the Aug 1946 "Better Homes and Gardens" Magazine..and takes your garden peas to a tasty new level

1/4 cup chopped onion

1/4 cup sliced mushrooms

1/4 cup butter or fortified margarine

2 cups fresh peas, cooked

2 tablespoons chopped pimiento 

Salt and pepper

• Sauté onion and mushrooms in butter until onion is golden. 
• Add peas and pimiento. 
• Season to taste. 
• Serve hot. 
• Serves 6.

Better Homes and Gardens
August 1946

Poached Eggs in Green Rice Nests

This recipe from Better Homes and Gardens magazine May 1942 sounded a bit odd, but I had leftover cooked rice to use up so I thought "Why not"?? And actually.. it was quite nice!

It wasnt  exactly the green I imagined, but the rice took on a green tinge.. probably from the spinach. It was very quick and simple to make, very filling and it was quite tasty. I had it for breakfast... though it would also make a good lunch .I made no changes to the recipe... and I should imagine that you could add other leftover veg.. and perhaps a few mushrooms without spoiling the texture

½ cup chopped onion
¼ cup butter
2 cups chopped, cooked spinach
2 cups cooked rice (35 cup uncooked)
½ cup cubed American cheese
Salt and pepper
4 eggs, poached

• Fry onion in butter until soft but not brown.
• Add spinach, rice, cheese, and seasonings.
• Cook over low heat, tossing occasionally, until cheese melts.
• Make nests in individual dishes
• Place a poached egg in each.
• Serves 4.

Better Homes and Gardens Magazine
May 1942