MEASUREMENTS
Soup Plate
This is a Fire King soup plate identical to Fannie’s.
Substitute 1 cup for each soup plate called for.
Juice Glass
This is one of Fannie’s actual juice glasses.
It holds
175 ml (2/3 cup)
Vegetable Soup
KASHA
¾ cup kasha
2 ½ tbsp oil
Medium onion cut in coarse pieces
Boiling water
Heat oil in sauce pan.
Add onion and simmer
Add kasha and stir until it browns
Add boiling water to cover
Cover pan and cook on very low heat stirring
occasionally for 30 minutes
If too dry add more boiling water
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EGGPLANT with Tomato sauce
(Cauliflower my be substitutes for eggplant)
1 medium eggplant cut in large pieces
1 medium onion, chopped
1 teaspoon flour
1 8 oz can tomato sauce
Boiling water
Sugar, salt, lemon juice
Margarine
Sauté onion in margarine until yellow and soft
Stir in flour and then water
Stir until thickens adding more water if necessary
Add eggplant, tomato sauce, pinch of sugar, salt to taste
and a little lemon juice
Cook 10 – 15 minutes or until eggplant is tender.
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POTAO SALAD
2 ½ Lbs Potatoes
¾ cup mayonnaise
½ cup minced onion
½ stalk celery, minced
½ carrot, shredded
2 hard boiled eggs, chopped
2 tsp mustard
1 Tbsp vinegar
Boil potatoes for 20 minutes
Remove skin and slice
Add remaining ingredients,
Mix well and chill.
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BAKED FISH with Rice
1 Lb. White Fish or Salmon
2 medium onions, chopped
1 stalk celery, chopped
1 green pepper cut in strips
2 soft tomatoes cut up
3 medium potatoes sliced
¾ juice glass rice
1 clove garlic, minced
Paprika, sugar, salt
Heat oven to 350 – 375.
Sauté onions and celery in oil in a Pyrex dish for 5 – 10 minutes with very low light.
Spread to sides of dish.
Place potatoes, green pepper and tomatoes on sides of dish.
Wash and drain rice and put in center of dish.
Add 4 glasses of water, 2 tspns of sugar and salt.
Bake for ½ hour.
Mix rice. Cover fish with minced garlic and paprika and place on rice.
Add more water if necessary.
Bake for 1 more hour (1/2 hour if salmon).
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ROLLED FISH FILETS with Vegetables
2 carrots sliced
1 small onion. Sliced
2 or 3 medium potatoes, quartered
¾ lb. lemon sole or flounder filets
Margarine, salt, sugar, water
Sauté onion in margarine until yellow.
Add vegetables and water to cover.
Cook for ½ Hour or until potatoes are soft.
Roll filets and place on top of vegetables.
Add enough water to cover filets.
Add sugar and salt to taste.
Cover and cook 10 minutes.
SCANNED BAKING RECIPES
