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    1,838 Recipes

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    A very inexpensive meal if your hunter has been successful. Also good for moose, reindeer, antelope or elk. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

    Recipe #350803

    Completely inexpensive if your hunter has been successful and just lovely served with brown gravy. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Substitute antelope, moose, elk or reindeer, if you wish.

    Recipe #350799

    Chop suey is widely believed to have been invented in America by Chinese immigrants, but in fact it appears to originate in Taishan, a district of Guangdong Province which was the home of most of the early Chinese immigrants. Chop suey (Chinese 'mixed pieces') is an American-Chinese dish consisting of meats (often chicken, fish, beef, shrimp or pork), cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. This version comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

    Recipe #350597

    1 Reviews |  By Molly53

    So inexpensive if your hunter has been successful! Use the slow cooker for convenience, if you wish. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

    Recipe #350592

    At higher altitudes, cakes are more sensitive to slight changes; therefore, it is important to carefully follow the directions given for each recipe. Be sure that measurements are exact and especially note the addition or subtraction of amounts by tablespoons from cups of flour or liquid. Always use measuring spoons or cups when definite amounts of ingredients are specified. When measuring flour and baking powder, do not pack them, but spoon lightly and level off. Always sift flour before measuring. Brown sugar and shortening should be packed into the cup or spoon to give accurate measurements. Shortening should be at room temperature for best results. This recipe is mainly for 5000 to 7500 feet in elevation. For higher elevations, make these adjustments: Plain Chiffon: Reduce baking powder to l tsp. Orange Chiffon: Reduce baking powder to 3/4 tsp. Lemon and Pineapple Chiffons: Same as 5,000 ft. From the University of New Mexico, Agriculture Department

    Recipe #350560

    The aroma of peppermint is said to be calming and restorative. Found this online and thought it was too good not to share.

    Recipe #350457

    An old recipe that is quite inexpensive if your hunter's been successful. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #350451

    1 Reviews |  By Molly53

    A nifty way to recycle leftover chicken or turkey into something new and wonderful, although how Chinese this is exactly is debatable. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #350277

    A luscious, delectable chicken dish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

    Recipe #350273

    2 Reviews |  By Molly53

    This unique variation of plain angel food is nice for an autumn dessert when served with whipped cream. A topping of whipped cream mixed with crushed peanut brittle, crushed peppermint candy, or fresh or frozen fruit is delicious on slices of angel food cake. Posted in response to a recipe request. Source: New Mexico State University.

    Recipe #350226

    Posted in response to a recipe request. Recipe From : Favorite High Altitude Recipes 1948

    Recipe #350127

    This recipe from Chocolate Snowball by Letty Halloran, is altitude-adjusted for 3500 feet altitude and above; over 9,000 feet, reduce the butter by 1 or 2 tablespoons. To make jumbo cookies, scoop dough into twelve (1/3 cup) mounds, 4 to a sheet. Posted from an online site in response to a recipe request.

    Recipe #350054

    1 Reviews |  By Molly53

    Baking at high altitudes is a science. Found this online and posted it in response to a recipe request.

    Recipe #350039

    Tender and flavorful, this veal recipe comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #349898

    A succulent roast from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Try this with mint jelly or sauce, roasted potatoes and rich, brown gravy. Cooking time approximate.

    Recipe #349896

    1 Reviews |  By Molly53

    California baked ham is as festive as a Christmas tree when garnished with emerald watercress and cinnamon glazed apples. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

    Recipe #349640

    Before you say "ick" to tongue, ask yourself if you like brisket or corned beef. If your answer is yes, then you'll love the very pleasant, beefy flavor of tongue. This recipe combines an interesting melange of spicy flavors from the chilis combined with a touch of sweetness from the raisins to make this a neat dish. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #349553

    Juicy and delicious. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #349287

    Posted in response to a recipe request. These hearty, dense dumplings are just wonderful served in melted real butter or with brown gravy. A variation might include stuffing them with minced mushrooms and onions sautéed in butter before boiling or forming them into balls instead of cylinders.

    Recipe #349173

    1 Reviews |  By Molly53

    The Pacific sanddab is flatfish similar to plaice and is common to the northern Pacific Ocean, from the Sea of Japan to the coast of California. It is a popular game fish in California, and is regarded as a delicacy, though it is not as popular elsewhere. Dabs caught in the spring and those that lived on a sandy seabed (as opposed to mud) are said to have the best flavor. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

    Recipe #348461

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