Champs Elysees Potatoes 1953 Recipes

CHAMPS ELYSEES POTATOES (1953)

Steps:

• Peel potatoes.
• Slice thinly and cut into strips the thickness of a wooden match. Length does not matter.
• Lightly saute mushrooms in butter. Set aside.
• Oil the bottom of a skillet.
• Arrange 1/4 of the potatoes to cover the skillet bottom.
• Spread 1/3 of the mushrooms over the potatoes.
• Season with salt and pepper.
• Repeat layers, ending with a layer of potatoes. There should be 4 layers of potatoes and 3 layers of mushrooms.
• Place skillet on medium heat and cover.
• Cook 10 minutes.
• Remove cover and add a little more oil.
• Increase heat and cook for 5 minutes, or until potatoes are browned on bottom.
• Carefully turn and cook on other side for 5 minutes, or until potatoes are browned.
• Remove from pan and drain excess oil.
• Finish with "a nice chunk of butter.".
• Sprinkle with chopped parsley.
• Variation:.
• For Ideal Potatoes, Cook as above, but use grated cheese instead of mushrooms.

ITALIAN CARROTS (1940)

Steps:

• Combine all ingredients in a skillet or large saucepan and cover tightly.
• Cook for about 20 minutes, or until almost tender.
• Remove cover and continue cooking until water evaporates, watching carefully to prevent burning.

CHAMPS ÉLYSéES

Steps:

• Shake and serve in a cocktail glass. Garnish: lemon twist

FRIED RICE WITH SHRIMP (1953)

Steps:

• Heat oil in a skillet over low heat.
• Add onion and cook until tender but not brown, about 3 minutes.
• Add celery, mushrooms and shrimp, and cook about 5 minutes.
• Stir in rice, soy sauce and salt, and cook about 2 minutes.
• Add eggs and stir well.
• Cook, stirring, until eggs are cooked, 2-3 minutes.

CHAMP

Steps:

• Put the spring onions and milk in a small pan and heat to boiling. Take off the heat and leave to infuse.
• Boil whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a min or two.
• Remove from the heat and mash the potatoes with the butter until no lumps are left. Reheat the milk and the spring onions, then gradually beat this into the potatoes, mixing well with a wooden spoon to make the potatoes fluffy. Season well.
• Serve on individual plates with a hollow in the centre of each serving in which you can put a big knob of butter. Diners then dip each forkful into the pool of melted butter before eating.

OZARK BAKELESS PUDDING (1953)

Steps:

• Beat butter and sugar together until light and creamy.
• Stir in eggs, nuts and pineapple.
• Line a dish with a thick layer of crushed graham crackers.
• Top with pineapple mixture.
• Spread remaining crackers on top.
• Refrigerate for at least 12 hours.
• Top with whipped cream.

PINEAPPLE CHRISTMAS CAKE 1953

Steps:

• Chop drained cherries in half.
• Chop the candied pineapple rings into pieces.
• Add the raisins, cherries, and pinapple in a bowl, dust with a tablespoon of the flour.
• Cream room temp.
• butter and white sugar until light and fluffy.
• Beat in the two beaten eggs.
• Stir in the sifted dry ingredients.
• Stir in the extracts.
• Stir in the can of undrained pineapple.
• Stir in the fruits.
• Pour into a greased and floured tube pan.
• Let sit covered overnite on the kitchen counter.
• Bake next morning.
• Bake at 300 degrees F.
• for 2 1/2 hours to 3 hours.
• Tester will come away clean.
• Wrap in foil then in saran wrap when cooled thoroughly.
• Keep 4 weeks before cutting.
• Note can add more drained cherries and candied pinepple only if desired but not too much.
• This cake has no nuts, which is why I think it a favourite among the older generation!

BROWN SUGAR MACAROONS (1908)

Steps:

• Preheat oven to 300°F.
• Whip the egg whites until soft peaks form (the original recipe omitted this step).
• Slowly stir in the brown sugar.
• Add lemon juice.
• Gradually stir in almonds.
• Mix well.
• Drop by teaspoonfuls onto a baking sheet lined with parchment paper.
• Bake until golden brown, about 30-40 minutes.
• NOTE: Baking time is ONLY an estimate.

WORCESTERSHIRE SAUCE BULL COOKING AND AUTHENTIC HISTORICAL RECIP

Steps:

• Drain the beans and run through a food mill and place in the gallon jar. Then add the Soy Sauce and Garlic.
• Take 2 sardines, place in a small bowl of vinegar and wash them off, mash them up with a fork and add to the jar.
• The apples can be green or red, peel and slice, place in a pot and cover with cider vinegar. Add onion, sliced, cloves, turmeric,nutmeg, allspice, and powdered coffee. Bring to a boil and and slowly boil for 2 hours. As the water in the vinegar evaporates add half water and half vinegar to replace it. Stir frequently as apples burn easily and will stick to the bottom,.
• Remove and run through a food mill and add 8 cups of the puree to the jar.
• Add the red pepper, corn syrup,salt,mustard and sugar.
• Fill the balence of the jar with cider vinegar, shake up well and lit sit for 24 hours.