Canadian Cheese Soup
Originally from WBEN-TV's "Meet the Millers" TV show and the Iroquois Gas Corporation Home Service
Author: Meet the Millers
3 tbsp minced onion 3 tbsp grated carrot 3 tbsp butter 4 cups chicken broth 1/2 tsp dry mustard 1/2 tsp paprika 1/2 tsp salt 2 tbsp cornstarch 1/4 cup milk 1/4 lb cheddar cheese 2 tbsp minced parsley 1 cup beer (optional) Cook onion and carrot in butter 10 minutes, stirring occasionally.
Add broth, mustard, and paprika.
Cook over low heat 15 minutes.
Mix together cornstarch and milk, stir into soup.
Cook 5 minutes.
Add cheese and beer, stirring over low heat until cheese melts.
Taste for seasoning (salt & pepper).
Sprinkle with minced parsley.
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Spiced Tangerines
“Meet the Millers” & Home Service Iroquois Gas Corporation December 27, 1960
Author: Meet the Millers
6 whole peeled tangerines 3/4 cup granulated sugar 3/4 cup light brown sugar 1/2 cup vinegar 2 2" sticks of cinnamon 1/2 tsp whole allspice 18 cloves Combine all ingredients except cloves and tangerines and simmer 5 minutes.
Insert 3 cloves in each tangerine.
Place 3 at a time in the liquid and cook 5 minutes.
Repeat.
Place all the tangerines in the syrup and let stand overnight.
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Chicken Pate
Chicken Pate recipe from "Meet the Millers" & Iroquois Gas Corporation, December 27, 1960
Author: Meet the Millers
1 lb chicken livers Boiling Water 1 cube chicken bouillon 1 cup butter 2 tbsp grated onion 2 tsp salt 1/4 tsp mace 1/8 tsp cloves 1 1/2 tsp dry mustard 1/8 tsp anchovy paste 1 tbsp brandy Cover chicken livers with boiling water, add 1 chicken bullion cube and simmer 20 minutes.
Drain and grind very fine.
If using a blender, blend with all other ingredients, using butter to moisten.
If using a grinder, blend all ingredients thoroughly.
Pack in mold and chill.
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From “Meet the Millers” , January 15, 1957
Party Goulash
1 cup onion sliced 1 pound beef cubed boneless 1 pound veal cubed boneless 1/2 pound pork cubed flour for coating meat 4 tablespoons olive oil 1 pound sauerkraut 1 tablespoon paprika Hungarian 1 teaspoon caraway seeds 1 cup consomme 1/4 teaspoon bay 1/8 teaspoon thyme 1 cup soured cream Cook Onions in oil.
Shake meat in flour and saute in oil.
Add other ingredients except soured cream and simmer until tender.
Remove from broth and thicken with 1 tablespoon flour mixed in cold water.
Pour over sourced cream and stirring, heath through but do not boil.
Return meat to sauce.
This may be reheated over a low flame.
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This recipe for Mexican Twelfth Night Bread is another classic recipe from “Meet the Millers “. In a poor decision the recipe was released 4 days after the traditional celebration of Twelfth Night (released Tuesday January 9, 1958; Twelfth Night is traditionally celebrated January 5th). They tried though.
Mexican Twelfth Night Bread
Course: Dessert
Cuisine: Mexican
1 3/4 cups flour sifted 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 2 tablespoon butter 1 egg beaten 1/4 cup milk confectioners sugar (optional) cinnamon sugar (optional) maple syrup (optional) butter Sift dry ingredients and cut into butter.
Combine with a mixture of the egg and milk.
Knead gently to form a mass.
Form into balls about 1" in diameter; grease hands if necessary while forming the balls.
Cover and let stand twenty minutes at room temperature.
Roll on lightly floured board into very thin cakes.
Drop into 375° F deep fat and fry to a golden brown on each side.
Dredge breads with confectioners sugar, cinnamon sugar, or serve with maple syrup or honey
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random stuffs mostly vintage and found
