Recipe Talk

MC Call's GRANDMA'S CHICKEN AND DUMPLING
SOUP

Ingredients:

1 fryer (2 1/2-3 lb.) chicken, cut up
6 c. cold water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves

Cook fryer, cut in bite size pieces. Reserve
chicken broth, strained.

SOUP BASE:

1 can (10 3/4 oz.) chicken broth
1 can (10 3/4 oz.) cream chicken soup
1 can (10 3/4 oz.) cream mushroom soup
1 c. chopped celery
1 1/2 c. chopped carrots
1/4 c. chopped onion
1 c. chopped potatoes
1 sm. bay leaf
1 c. fresh or frozen peas
1 tsp. seasoned salt

FEATHER DUMPLINGS:

2 c. flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. white or black pepper
1 egg, well beaten
2 tbsp. melted butter
2/3 c. milk

Place fryer, water, bouillon, peppercorns
and cloves in kettle and bring to boil.
Reduce heat; simmer until chicken is tender
(about 1 1/2 hours). Cool chicken just
slightly; cut into bite-size pieces and set
aside. Strain and skim chicken broth. Put
reserved chicken and broth in large kettle;
add cans of broth, chicken and mushroom
soups, celery, carrots, onion, potatoes, bay
leaf, peas and seasoned salt. Put over on
kettle; simmer soup on low heat for 2-3
hours.

About 30 minutes before serving, mix up
feather dumplings by sifting dry ingredients
together. Add egg, melted butter and enough
milk to make moist, stiff batter. Drop by
teaspoons into boiling liquid. Cook, covered
and without "peeking", for 18-20 minutes or
until the dumplings are done.

Yield 10-12 servings.

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McCall's Mole de Guajolote

Pumpkin seed and chocolate-spiked chili
sauce is an ancient Aztec combination that
keeps the turkey moist.

Ingredients:

1 (8 to 10 lb.) turkey, cut up
2 medium onions, chopped
3 cloves garlic, minced
1/4 C. butter or margarine
4 (6-inch) tortillas, torn into pieces and
dried*
4 squares unsweetened chocolate, chopped
1/3 C. slivered almonds
1/3 C. peanuts
1/3 C. shelled pumpkin seeds or sunflower
nuts
1/4 C. toasted sesame seed
1/2 to 3/4 C. chili powder
2 to 3 T. sugar
2 tsp. ground cumin
1 tsp. salt
1/4 tsp. aniseed
1 (2-inch) stick cinnamon, broken

Heat turkey and enough salted water to cover
to boiling; reduce heat. Cover and simmer
until thickest pieces are done, about 1 1/2
hours. Drain; reserve 4 cups broth. Place
turkey in 2 ungreased baking dishes.

Cook and stir onions and garlic in butter
until onions are tender. Place 1 cup of the
reserved broth, tortilla pieces and onion
mixture in blender container. Cover and
blend on high speed until smooth. Pour into
large bowl. Place 1 1/2 cups of the turkey
broth, chocolate, almonds, peanuts, pumpkin
and sesame seeds in blender container. Cover
and blend until smooth. Add to onion mixture
in bowl.

Place remaining 1 1/2 cups turkey broth,
chili powder, sugar, cumin, salt, aniseed
and cinnamon in blender container. Cover and
blend until smooth. Add to onion mixture in
bowl. Mix all ingredients thoroughly. The
mixture will be the consistency of chocolate
sauce. Pour sauce over turkey. Bake,
uncovered, at 300°F until hot, 30 to 40
minutes. Yields 10 servings.

* To dry tortillas, let pieces stand at room
temperature until dry and brittle, 1 to 2
hours.

Source:Old Mc Call's Magazine Recipe (Turkey
In Chocolate & Chili)

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have the receipe for the Chocolate Gateau
from Mc'Calls' Cooking School.
3 eggs
3/4 cup blanched whole almonds
5 squares (1 oz.size) semisweet chocolate
2/3 cup butter
3/4 cup granulated sugar
2/3 cup unsifted all-purpose flour
1/4 cup milk
1/2 tsp. vanilla extract
1/2 tsp. salt

ICING:
5 squares (1 oz. size) semisweet chocolate
3 tbl. milk
1/4 cup butter
1/4 tsp. almond extract

Sliced almonds

Separate eggs, place whites in small bowl of
mixer, yolks in another small bowl. Turn 3/4
cup whole almonds into a food processor or
blender; grind fine; makes 1 cup. Lightly
grease 9x2" layer cake pan with removable
bottom or 9" springform pan.
In top of double boiler, melt 5 squares
chocolate over hot, not boiling water.
Prehead oven to 350F. In large bowl of
electric mixer, at medium speed, cream 2/3
cup butter until smooth. Gradually beat in
granulated sugar, 2 tbl.at a time, beating
until light and fluffy.
Beat in egg yolks, beating until very light.
Add melted chocolate, beating thoroughly. At
low speed, beat in flour and 1/4 cup milk
alternately, beginning and ending with
flour; beat until combined. Stir in 1/2 cup
ground almonds and vanilla extract.
In small mixer (w/clean beater) beat egg
whites, with 1/2 tsp. salt, at high speed
until stiff peaks form. With wire whisk,
using an under & over motion, gently fold
whites into batter until combined. Turn into
pan, spread evenly.
Bake 25 to 30 minutes, until cake tester
inserted in center comes out clean. Cool in
pan or rack 10 minutes. Loosen edge; return
cake to rack. Make icing: in top of double
boiler, melt semisweet chocolate with the
milk and butter; remove from heat. Add
confectioners' sugar and almond extract;
beat until smooth. Frost top and side of
cake layer. Sprinkle top with remaining 1/2
cup ground almonds. Decorate edge with the
sliced almonds. Place on cake plate. To
serve, cut with a sharp knife. Makes 12
servings.
(can be made ahead and refrigerated)

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McCall's Recipe Card New Orleans Shrimp
Creole

Shrimp Creole is one of the dishes that made
the cuisine of New Orleans world famous.

Preparation Time: 10 minutes
Cooking Time: 15 to 20 minutes

For 4 servings you will need:

1 lb. medium raw shrimp
1/4 cup vegetable oil
1 Tablespoon all-purpose flour
1 medium onion, chopped
1 clove garlic, chopped
1/2 tsp. cayenne pepper
1 bell pepper, chopped
1 Tablespoon tomato paste
1 Tablespoon chopped parsley
1 1/2 cups water
salt and pepper, to taste

Preparation:

1. In a heavy skillet or casserole, combine
the oil and flour. Cook over medium heat
until it turns brown.

2. Add onions, garlic, shrimp and cayenne
pepper. Stir over medium heat until the roux
coats the shrimp and vegetables, about 5
minutes.

3. Add the bell pepper, the tomato paste and
parsley. Continue to cook over medium heat,
stirring constantly, for 5 minutes.

4. After all the tomato paste is sticking to
the shrimp, pour 1 cup of hot water in the
bottom of the skillet.

5. Turn the heat to low. Continue to cook
for an additional 5 minutes. If necessary,
add 1/2 cup more water for the proper
consistency.

6. Add salt and pepper to taste.

Good served with:White rice, corn on the cob
or cornbread and plenty of fresh greens.

Tips:

If you follow the directions in this recipe
carefully, the rich sauce will cling to the
shrimp. If the ordinary stew method is used,
the shrimp will appear naked, with no sauce
sticking to them. Shrimp with sauce clinging
to them is the dish New Orleans is famous
for.

How to Microwave:

1. In a microsafe dish, combine the shrimp,
bell pepper, onions, garlic, parsley,
cayenne pepper, vegetable oil and flour. Mix
well, until the flour is clinging to the
vegetables and shrimp.

2. Place dish in the microwave oven.

3. Microwave at HIGH power for 3 minutes.

4. Add the tomato paste. Mix well until the
tomato paste is sticking to the shrimp and
vegetables. Return to the oven.

5. Microwave at HIGH power for 3 minutes.

6. Add 3/4 cup hot water to the dish. Mix
well. Return to the oven.

7. Microwave at HIGH power for an additional
5 minutes, stirring frequently.

8. Add salt and pepper to taste. Serve at
once.

Source:Great American Recipes Recipe Card

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Mc Call's NO-BAKE STRAWBERRY CHEESECAKE-
McCalls Cooking School

GRAHAM-CRACKER CRUST:

1 cup graham cracker crumbs
2 tablespoons sugar
1/3 cup butter or margarine, melted

CHEESE FILLING:

2 envelopes unflavored gelatin
3/4 cup sugar
1/4 teaspoon salt
3 egg yolks
1 cup milk
3 8 oz. pkgs. cream cheese (at room
temperature)
2 tablespoons grated lemon peel
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 eggs whites(at room temperature)
1/4 cup sugar
1 cup sour cream

GLAZE:

1/2 cup sugar
1 Tablespoon cornstarch
2 pints strawberries, washed and hulled
1/4 cup water

STEP 1:

Make Graham-Cracker Crust:

In a small bowl, combine crumbs, 2T sugar
and the butter. Mix well with fork. Remove
1/4 cup. With back of spoon, press rest of
mixture on bottom of a 9 inch springform
pan. Refrigerate.

STEP 2:

Make Filling:

In a small heavy saucepan, combine gelatin,
3/4 cup sugar and the salt. In a small bowl,
with wire whisk, beat egg yolks with the
milk until smooth. Gradually stir in gelatin
mixture, mix well. Cook over medium heat,
stirring until gelatin is disslved and
custard is thickened slightly (should form
coating on metal spoon)-about 5 minutes.
Remove from heat and cool 10 minutes. In a
large bowl, with electric mixer at medium
speed, beat cream cheese, lemon peel, lemon
juice and vanilla till smooth-3 minutes.
Slowly add cooled custard, beating at low
speed just to blend.

STEP 3

Set in a bowl of ice water to chill,
stirring occasionally, until mixture mounds
(partially set) when lifted with spoon.
Meanwhile, at medium speed and using clean
beaters, beat egg whites till soft peaks
form when beater is slightly raised.
Gradually add 1/4 cup sugar, beating till
stiff peaks form. Add beaten egg whites and
sour cream to cheese mixture. Beat at low
speed just until smooth. Turn into prepared
pan spreading evenly.

STEP 4

Refrigerate until firm and well chilled-at
least 4 hrs. or overnight. Glaze 1 hour
before serving: In a small saucepan, combine
sugar and cornstarch. With fork crush 2 cups
berries. Stir into sugar mixture with 1/4
cup water. Bring to boiling, stirring until
thickened, and translucent. Strain and cool.
To serve, loosen side of pan with spatula,
remove pan. Arrange some of berries over
cake. Top with some of the glaze. Sprinkle
reserved crumbs around top edge. Serve rest
of berries in glaze.

SERVES 10-12

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McCall's No Bake Custard Cherry Cheesecake

Crust Ingredients:

1 c. graham cracker crumbs
1/4 c. powdered sugar
2 tbsp. butter, melted

Custard Filling Ingredients:

3 eggs
1/4 c. sugar
1/4 c. milk
1/8 tsp. salt
1 tbsp. unflavored gelatin
1/4 c. cold water
1 1/2 c. cottage cheese
1 pkg. cream cheese (8 oz.)
3 tbsp. lemon juice
1 tsp. vanilla
1/4 c. sugar

1 can cherry pie filling (21 oz.)

To make crust:

Mix graham cracker crumbs, powdered sugar
and butter. spread evenly in 9 inch pie pan.
Refrigerate until filling is cooked.

To make filling:

Beat in double boiler top, the eggs, 1/4 cup
sugar, milk and salt. Cook until thick.
Dissolve gelatin in cold water. Stir gelatin
into the hot custard. Cool. Puree the
cottage cheese in food processor; add
softened cream cheese, lemon juice and
vanilla. Spin until smooth. Add custard
mixture and 1/4 cup sugar to processor. Spin
until smooth. Pour into crust and
refrigerate until set.

Spread cherry filling over top. Chill.