TO BE “TALKED ABOUT”
USE
Cookie ’n’ Cracker Cookin’
TYPE OF RECIPES PAGES AFTER SCHOOL SNACKS [40] APPETIZERS [2]-4 CAKE FROSTINGS [33]-35 CAKES [32]-35 DESSERTS [36]-39 ENTREES [9]-14 PIE CRUSTS [27]-32 PIES [27]-31 SALAD DRESSINGS [23]-26 SALADS [23]-26 SNACK TREATS [5]-8, [23]-26 SOUPS [5]-8 VEGETABLES [15]-18 MISCELLANEOUS ART OF ENTERTAINING [41] PRODUCT STORIES [19]-22 LIST OF PRODUCTS [41] PREFACE [1] FOODS PICTURED ON COVER Mystery Cheese Ball [4] Vichyssoise [7] Steaks Continental [11] Oven Fried Chicken [13] Peas & Mushrooms Supreme [16] Caruso Salad [24] Pecan Pie [29] Raspberry Parfait Pie [30] Chocolate Christmas Cake [35] Pecan Puffs [39]
Cookie ’N’ Cracker Cookin’ 35c (to cover handling)
©1959 Copyright 1959 United Biscuit Company of America
Preface
COOKIE ’N’ CRACKER COOKIN’ contains recipes that will make you the “talked about” hostess. Not because the recipes are difficult or expensive to prepare, they are gourmet masterpieces; but because they are made of just the right ingredients in exactly the proper amounts for both eye and appetite appeal. The skillful addition of a dash of spice—pinch of herbs—artistic garnish—reveals the touch of genius! Be “talked about”! Use COOKIE ’N’ CRACKER COOKIN’! You don’t have to be an expert—just follow each recipe carefully!
THE BOWMAN BISCUIT COMPANY, division of United Biscuit Company of America, under the brand name of Supreme Bakers, has served generations of Westerners. Starting in 1906, with five types of Cookies ’n’ Crackers, the firm has grown to a huge industry, with well over one thousand persons on its current payroll. This fact is certain proof of Supreme Bakers’ ability to please Western tastes ... and your assurance of top quality and flavor in the Cookies ’n’ Crackers bearing the famous four leaf clover label. Enjoy Supreme Cookies ’n’ Crackers as they come from the box, and use them as ingredients in many recipes ... for good eating, every day!
VARIETY IS THE SPICE OF LIFE—that’s why Supreme Bakers produce such a wide assortment of products. That’s why they offer such a variety of recipes in this booklet. And everyone—you, your family and your friends—will enjoy them!
Tempting Appetizers
LONG ISLAND CLAM SPREAD
(Yield: 12 Party Servings)
½ cup canned clams, minced
¼ cup clam juice
2 3-oz. packages cream cheese
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
⅛ teaspoon Tabasco sauce
1 teaspoon grated onion
1 teaspoon paprika
2 tablespoons minced parsley
Beat together cream cheese and clam juice until smooth. Add all other ingredients and blend well. Chill and serve in a dip bowl placed on a snack tray. Arrange TOWN HOUSE CRACKERS around the bowl. It’s a pleasing surprise to find the crackers served hot—butter, place on cookie sheet and bake for 7 minutes at 350° F.
GUACAMOLE DUNK
(Yield: 12 Party Servings)
1 ripe avocado
½ cup chopped cucumber
¼ cup chopped onion
1 3-oz. package cream cheese
2 tablespoons lemon juice
½ teaspoon salt
Dash of Tabasco sauce
1 teaspoon paprika
Mash avocado meat and blend in finely chopped cucumber and onion. Add cheese and seasoning; beat until smooth and fluffy. This can be piled into cucumber boats for attractive serving. Bank boats with SALTINE CRACKERS, TOWN HOUSE CRACKERS and CLUB CRACKERS. To make cucumber boats, cut in half lengthwise; scoop out meat; chop and use in this recipe.
SHRIMP CANAPES
(Yield: 12 Party Servings)
1 pound cooked shrimp
¼ cup minced scallions or onions
4 tablespoons mayonnaise
2 hard-cooked eggs, chopped
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon paprika
½ cup Parmesan cheese
Chop or grind shrimp and blend in scallions, mayonnaise, eggs and seasoning. Heap on TOWN HOUSE CRACKERS and sprinkle with cheese. Broil 5 minutes at 350° F. or until delicately browned.
CHEESE AND ANCHOVY RAREBIT
(Yield: 18 Party Servings)
3 cups grated sharp Cheddar or Swiss cheese
2 tablespoons melted butter
2 teaspoons salt
2 teaspoons dry mustard
1 teaspoon paprika
2 cups medium white sauce or
1 cup dry white wine or
1 cup beer
½ cup chopped anchovy filets
Put cheese and seasoning in top of double boiler or chafing dish; add butter. Stir constantly until melted, then blend in slowly one of the three liquids suggested. When mixture is smooth (about 10 minutes) fold in anchovy filets. Sprinkle top with chopped chives. Keep hot during serving in chafing dish or over candle warmer. Have plenty of SALTINE CRACKERS, TOWN HOUSE CRACKERS and CLUB CRACKERS nearby for dunking in this tasty rarebit.
SERVING APPETITE TEASERS in the living room before dinner is becoming increasingly popular. Variety in CRACKERS, and their crispness and freshness, add so much to the tastiness of spreads. Today delicious prepared spreads are available at food stores. Wise homemakers keep an assortment on the pantry shelf.
MYSTERY CHEESE BALL
(Yield: 50 Party Servings)
5 5-oz. jars Blue cheese
1 5-oz. jar sharp Cheddar cheese
1 tablespoon grated onion
2 teaspoons Worcestershire sauce
1 cup finely chopped nuts
For easier blending allow cheeses to stand at room temperature at least 2 hours. Put all ingredients, except nuts, into a bowl and mix until smooth and velvety. Electric mixer will make it easier but can be done by hand. Refrigerate in well greased small bowl until firm. Remove from bowl; shape into ball; roll in nuts. Place on chop plate; bank CLUB CRACKERS and TOWN HOUSE CRACKERS all around.
TIPS ON TEASERS will make you a “talked about hostess.” Tasty hors d’oeuvres include TOWN HOUSE CRACKERS, CLUB CRACKERS and SALTINE CRACKERS spread with ham, chicken, tuna or egg salad. Crackers topped with cheese and anchovies, miniature hamburgers, franks or sausages can be served hot from the broiler.
A tray of radishes, pickles, olives, celery hearts and carrot sticks; an arrangement of apple and pear wedges, glazed grapes and banana chunks dipped in sour cream and rolled in colored cocoanut will enhance the beauty of the buffet table. A crystal bowl of punch could be placed at one end of the table and a silver tea service, for those who want coffee, at the other. Prepare ahead; add finishing touches just before guests arrive—then you’ll have fun at your own party!
Savory Soups
CREOLE BEAN CHOWDER
(Yield: 8 Servings)
1 lb. dry red beans
8 cups water
1 cup grated carrots
1 cup finely chopped onion
1 #2 can tomato puree
2 teaspoons sugar
4 whole cloves
½ teaspoon pepper
3 cups water
1 #2 can okra
1 cup finely chopped celery
1 tablespoon salt
4 tablespoons vinegar
½ teaspoon Tabasco sauce
½ cup margarine
½ teaspoon chili powder
Wash beans well. Place in large utensil with lid. Cover with the 8 cups water; soak overnight. Cook, covered, until tender (about 3 hours). Drain and save liquid. Then run beans through ricer or Foley mill. Return to liquid and add all other ingredients. Cover and simmer for one hour. If desired, 5 minutes before serving add 3 franks sliced very thin and diagonally. Serve with Parmesan Wafers (see recipe below).
MENU SUGGESTION:
To prepare Parmesan Wafers, mix together ¼ cup Parmesan cheese, ½ teaspoon garlic salt and just enough soft butter to spread. Cover TOWN HOUSE CRACKERS with a generous amount of this spread and place on a cookie sheet. Broil until bubbly and well browned (about 6 minutes at 350° F.). Serve piping hot. Creole Bean Chowder is so delicious and filling, that it can be used for the main dish of the meal, if complemented by a salad and dessert. Try serving it with creamy cole slaw and delicious Pecan Pie ([page 29]).
POTATO POTAGE
(Yield: 6 Servings)
2 cups diced potato
1 teaspoon salt
1½ cups boiling water
6 strips bacon, cut fine
½ cup chopped onion
1 cup milk or cream
¼ teaspoon pepper
½ teaspoon paprika
Cook potatoes in salted boiling water until tender. Fry bacon until crisp; remove from fat; then saute onion until yellow. If possible, use green onions including tops. Mash potatoes, reserving liquid. Combine potatoes, liquid, onion, bacon, cream and seasoning; let simmer 10 minutes. Serve with SALTINE CRACKERS spread with onion butter, sprinkled with paprika and broiled 5 minutes at 350° F. A salad made of two parts shredded red cabbage and one part shredded carrot, a bit of green pepper and mayonnaise is a perfect accompaniment for POTATO POTAGE. Top it all off with Ginger Spice Cake piled high with Apple Frostie ([page 34]) and you’ll have a delicious Sunday night supper!
THERE’S A DIFFERENCE IN SOUPS, when they are made with loving care and caressed by the touch of genius. Really good soups demand time for preparation and skill in seasoning. The writer, Thomas Fuller, once said, “Love has its charms, but only soup so well nourishes the young, stokes the fires of manhood and comforts the old.” The recipes given in this chapter are guaranteed to please the entire family. Remember—always serve hot soups very hot and cold soups chilled thoroughly.
Soup and crackers go together like ham and eggs, cream and sugar, salt and pepper, love and marriage—you can’t have one without the other! Crackers to complement rich flavorful soups must be very crisp. We suggest tempting touches be added to crackers and that they be served crisp and crunchy straight from the oven!
VICHYSSOISE—COLD AND QUICK
(Yield: 6 servings)
3 medium potatoes
½ cup potato water
1 8-oz. carton sour cream
¾ cup half and half (cream)
⅓ cup chopped chives or green onion
½ teaspoon salt
dash Tabasco sauce
1 can beef consomme
Wash, peel and dice potatoes. Cook until tender. Pour off liquid and measure; reserve up to ½ cup. Mash potatoes, combine with potato water, sour cream and cream. Whip until smooth. Add chives, seasoning and consomme; blend well. Refrigerate at least 4 hours. Serve in soup bowls or cups, sprinkle with paprika and chopped chives. Serve with TOWN HOUSE CRACKERS spread with anchovy paste and broiled 5 minutes at 350° F. Complement with a salad of sliced avocado and cucumber on endive and Raspberry Parfait Pie ([page 30]).
PEAS PORRIDGE HOT
(Yield: 6 servings)
5 strips of bacon
½ cup chopped onion
2 cans pea soup
1 can boiling water
Fry bacon until very crisp; remove from fat and saute onion until clear. Blend fat and onion into soup. Pour in pan and add boiling water slowly, stirring until smooth. Cook until it bubbles up 2 minutes. Add bacon crumbled into bits. Serve piping hot with TOWN HOUSE CRACKERS topped with Blue cheese and broiled 5 minutes at 350° F.
SOUP’S A MEAL when served with a tasty salad and tempting dessert. A tossed green salad with tomato wedges will complement PEAS PORRIDGE HOT. For the ideal dessert, try Graham Cracker Cake with Pine-Cot topping ([page 33]).
LOBSTER BISQUE
(Yield: 6 servings)
2 cups milk
2 cups light cream
½ can tomato soup
3 tablespoons butter
1 cup chopped lobster meat
4 tablespoons flour
½ teaspoon salt
½ teaspoon onion salt
½ teaspoon celery salt
½ teaspoon red pepper
Combine and heat milk, cream and soup. Saute shredded lobster meat in butter; add flour; cook until absorbed by lobster. Combine lobster with hot tomato and cream combination; add seasoning. Cook slowly, stirring constantly until thick. Serve with CLUB CRACKERS generously buttered, sprinkled with paprika and toasted 8 minutes in a 350° F. oven. Delicious with avocado slices and grapefruit sections with horse-radish dressing.
SERVING TRICKS. The French excel not only in their cuisine, but in the art of serving. They believe every dish should be a masterpiece—rich in flavor, skillfully seasoned; served with ceremony! They never serve large portions; when you finish, you’ll wish there were a bit more. That is the state of “Perfection”! Never detract from the appeal of food by serving too much.
“Savory Soups” given here are culinary masterpieces—so flavorful—so skillfully seasoned the most discriminating French chef would say, “Oui! Oui!” We suggest they be used as the main dish around which to build a meal, but in small portions are delicious at a dinner. Each of our “Savory Soups” is so delicious you’ll find yourself serving them often once you’ve been tempted with a taste!
Intriguing Entrees
LOBSTER THERMIDOR
(Yield: 6 Servings)
6 frozen African lobster tails
2 tablespoons margarine
2 tablespoons flour
1 egg
1½ teaspoons salt
½ teaspoon pepper
¼ teaspoon red pepper
¼ teaspoon celery salt
1 tablespoon chopped onion
½ teaspoon prepared mustard
¼ cup cream
1 cup vegetable stock
2 tablespoons lemon juice
3 tablespoons margarine
½ cup Parmesan cheese
¾ cup CLUB CRACKER crumbs
Cook frozen lobster tails according to directions on package. Remove meat; save shells to use as garnish. Melt margarine; stir in flour, egg, seasoning and cream. Then add all of the vegetable stock slowly, blending and stirring carefully to prevent lumping. (Vegetable stock is liquid saved from canned vegetables or from cooking fresh vegetables. Store in jars in refrigerator.) Cook sauce in double boiler until smooth and thick, stirring constantly. Shred lobster meat and sprinkle with lemon juice. Combine meat and sauce, mixing well together and heating until mixture bubbles up for three minutes. Arrange lobster shells, pulling open, around inside of greased 1½ qt. glass baking dish. Pour in lobster mixture, letting the pink shells extend over like a rim around the edge. Saute Parmesan cheese and fine CLUB CRACKER crumbs in margarine and spread over top of lobster. Place under broiler for about 15 minutes at 300° F. or until top is a golden brown, crisp and crusty. Garnish with lemon wedges and sprigs of parsley.
CRABMEAT CASSEROLE
(Yield: 6 servings)
6 ounces elbow macaroni
6 tablespoons vegetable oil
¼ cup chopped onion
½ cup green pepper strips
2 cups thick white sauce
3 tablespoons lemon juice
1 teaspoon Worcestershire sauce
3 dashes Tabasco sauce
¾ cup grated cheddar cheese
1 7-oz. can crabmeat, flaked
1 cup cooked peas
½ cup pimiento strips
⅔ cup SALTINE CRACKER crumbs
3 tablespoons butter
Cook macaroni in salted water (do not overcook). Drain and set aside. Saute onion and green pepper in vegetable oil until clear; lift out and add to macaroni. Using remaining oil make white sauce; add lemon juice, seasoning and cheese. Stir until cheese melts. Combine sauce, crabmeat, vegetables and macaroni. Pour into greased 2 qt. glass baking dish. Saute SALTINE CRACKER crumbs in butter and spread over mixture. Bake 24 minutes at 350° F.
BROILED LAMB ROLL
(Yield: 6 servings)
1½ pounds ground lamb shoulder
1 teaspoon salt
⅛ teaspoon pepper
¼ teaspoon marjoram
1 tablespoon Worcestershire sauce
¾ cup CLUB CRACKER crumbs
3 tablespoons water
½ pound sliced bacon
Mix together lamb, seasoning, CLUB CRACKER crumbs and water. Arrange strips of bacon lengthwise side by side, slightly overlapping, on a sheet of waxed paper. Spread lamb mixture evenly all over bacon. Roll as a jelly roll; wrap in the waxed paper. Refrigerate until firm enough to slice. Place toothpicks along roll 1 inch apart and cut in 6 equal slices; broil 12 minutes at 350° F. on one side; turn and broil 7-10 minutes.
STEAKS CONTINENTAL
(Yield: 6 Servings)
2 cups CLUB CRACKERS crumbled
⅔ cup milk
3 pounds ground chuck
½ cup finely chopped suet
1 cup chopped green pepper
1 cup chopped onion
½ cup chopped mushrooms
3 tablespoons tomato paste
3 tablespoons creamed corn
1½ teaspoons pepper
1 tablespoon salt
2 cloves garlic, minced
1 egg, beaten
If using fresh mushrooms, wash, slice and cook in salted water until tender. Place crumbled CLUB CRACKERS in bowl and pour milk over them; let stand. Blend together meat, suet, green pepper, onion, mushrooms, tomato paste, corn and seasoning. Add egg to moistened CLUB CRACKERS. Combine cracker and meat mixtures, mixing well. Divide into six 1½″ thick patties, shaping into the form of a steak. Broil 20 minutes at 350° F. on one side, keeping far enough away from heat to cook through without burning. Turn and broil on other side until done. To prepare “well done” steaks, broil farther from the heat and for a longer time on each side.
SAUSAGE POUCHES
(Yield: 6 Servings)
1 pound ground sausage meat
1 cup CLUB CRACKERS (crushed slightly)
6 tablespoons canned milk
3 slices pineapple (cut in half)
Blend together sausage meat, CLUB CRACKERS and milk. Divide into 6 equal parts; roll oval-shaped pouches. With side of hand, press into top of each oval a slight indentation to form the pouch. Place half slice of pineapple (rounded side up) lengthwise into indentation and secure with toothpicks. Place pouches in shallow baking pan. Bake 35 minutes at 325° F.
LOUISIANA PORK CHOPS
(Yield: 6 Servings)
6 double pork chops
2½ cups chopped apple
¾ cup chopped pecans
½ cup GRAHAM CRACKER crumbs
½ teaspoon salt
⅛ teaspoon allspice
½ teaspoon ginger
4 tablespoons New Orleans molasses
¾ cup flour
1 cup milk
1 cup SALTINE CRACKER crumbs
1 cup boiling water
Combine apples, pecans, GRAHAM CRACKER crumbs, seasoning and molasses; spoon into pouch in each chop. Dip stuffed chops in milk, then in SALTINE CRACKER crumbs. Brown chops on both sides in just enough grease to prevent burning. Place in covered roaster. Add boiling water; bake 1 hour at 300° F.
ASK YOUR BUTCHER to slit chops along the bone—not on fat side! Cut like this, the slit is supported by the bone and will close tightly after filled with stuffing.
OVEN FRIED CHICKEN
(Yield: 6 Servings)
1 frying chicken, disjointed
1½ teaspoons salt
½ teaspoon pepper
1 cup flour
1½ cups milk
1½ cups TOWN HOUSE CRACKER crumbs
Wash chicken, being sure all pinfeathers are removed. Place flour, salt and pepper in heavy sack; add 3 or 4 pieces of chicken at a time and shake. When all are well floured, empty remaining flour and put finely crumbled (not ground) TOWN HOUSE CRACKER crumbs in sack. Dip pieces of floured chicken in milk; then shake in TOWN HOUSE CRACKER crumbs, a few pieces at a time, until well coated. Place chicken (meaty side up) in a greased shallow baking dish (no fat) and bake 40 minutes in a 350° F. oven. Turn pieces and bake another 20 minutes or until second side is browned.
PARTY PATTY SHELLS
(Yield: 6 Shells)
1 teaspoon oregano
1 teaspoon poppy seeds
½ cup butter (1 stick)
2 eggs, well beaten
2½ cups SALTINE CRACKER crumbs
Add oregano (rubbed fine) and poppy seeds to SALTINE CRACKER crumbs, mixing thoroughly. Cut in butter as for a pie crust (two knives or pastry blender may be used). Add eggs and continue to blend until well mixed. Press tightly against bottom and sides of standard glass custard cups or 5″ foil pie pans. Bake 20 minutes in a 375° F. (preheated) oven. Fill with creamed meats and or vegetables, chicken a la king, creamed lobster or crabmeat.
SWISS SOUFFLE PIE
(Yield: 6 Servings)
1 recipe PARTY PATTY SHELLS
½ cup minced onion
2 tablespoons butter
6 eggs, separated
1 teaspoon Worcestershire sauce
¼ teaspoon pepper
¼ teaspoon dry mustard
½ teaspoon caraway seeds
1½ teaspoons salt
2½ cups milk
1 8-oz. package Swiss cheese
Make one recipe PARTY PATTY SHELLS ([page 13]). Press mixture on sides and bottom of 8″ cake pan. Bake this SALTINE CRACKER crust 10 minutes at 325° F. Saute onion in butter. Beat 6 egg yolks and 3 whites. Add seasoning, milk and sauteed onion. Fold in 3 stiffly beaten egg whites. Cut cheese very fine. Line SALTINE CRACKER crust with cheese, add egg and milk mixture. Bake 30 minutes at 325° F. Insert knife to test custard’s doneness.
HAM LOAF FLAMBEAU
(Yield: 6 Servings)
¾ cup brown sugar
1 teaspoon prepared mustard
¼ cup vinegar
5 peach halves, drained
5 maraschino cherries
2 cups ground ham
1½ pounds ground fresh pork
2 eggs
1 cup milk
1 cup SALTINE CRACKER crumbs
½ teaspoon salt
½ teaspoon pepper
Mix sugar, mustard and vinegar in bottom of greased 2 qt. loaf pan. Arrange peach halves rounded side up over this, put cherry in center of each. Mix together remaining ingredients, blending well. Press in baking dish over peach halves. Bake 2 hours at 350° F. Turn out so decorations are on top.
TO SET ABLAZE soak cubes of sugar in rum, lemon or brandy extract. Drain peach halves and wipe with paper towel. Arrange, rounded side down, on lettuce leaves around the ham loaf. Place a soaked sugar cube in center of each peach. Light cubes at table for dramatic effect!
Vegetables Tricks
SPINACH RING
(Yield: 6 Servings)
3 cups cooked spinach
3 eggs, separated
1 tablespoon minced onion
1 cup half and half (cream)
1 teaspoon salt
½ teaspoon nutmeg
½ cup SALTINE CRACKER crumbs
Drain spinach and chop very fine. Add beaten egg yolks, onion, SALTINE CRACKER crumbs, cream and seasoning. Blend well and fold in stiffly beaten egg whites. Pour into greased ring mold. Place in shallow pan of hot water; bake 45 minutes at 350° F. or until mold is firm. Unmold on platter; fill center with Tuna a la King, creamed salmon, or hard-cooked eggs in curry sauce.
PARSNIPS CREOLE
(Yield: 6 Servings)
9 small fresh parsnips
4 tablespoons butter
¼ cup chopped onion
½ cup chopped green pepper
4 tablespoons flour
1 cup tomato puree
1 cup water
1 teaspoon salt
1½ teaspoons sugar
½ teaspoon red pepper
½ teaspoon chili pepper
¼ teaspoon allspice
¾ cup SALTINE CRACKER crumbs
4 tablespoons butter
Peel parsnips; split in quarters lengthwise; remove center core. Cook in salted water (do not overcook). Saute onion and green pepper in butter until clear; add flour, puree, water and seasoning; cook until smooth and slightly thick. Put parsnips in greased 2 qt. glass baking dish and pour creole sauce over them. Saute SALTINE CRACKER crumbs in butter and sprinkle over top. Bake 25 minutes at 250° F.
GREEN BEAN ’N EXTRAORDINAIRE
(Yield: 6 Servings)
2½ cups cooked green beans
12 tiny white onions, cooked
½ cup almonds, split
2 cups medium white sauce
½ teaspoon salt
1 teaspoon mace
3 tablespoons butter
⅔ cup TOWN HOUSE CRACKER crumbs
Drain beans. Combine beans, onions, almonds, salt and mace with white sauce. Pour into a 2 qt. glass baking dish. Saute TOWN HOUSE CRACKER crumbs in butter; arrange over vegetables. Bake 25 minutes at 350° F.
PEAS AND MUSHROOMS SUPREME
(Yield: 6 Servings)
3 slices bacon