This page contains a Flash digital edition of a book.
your complete guide to cooking electrically


T


Cabbage with Sour Cream 1 small head green cabbage


1 onion, chopped


1 tablespoon shortening 1/2 cup water 1/2 cup sour cream 2 teaspoons fl our 1 tablespoon sugar 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon nutmeg


Shred cabbage. Saute onion in shortening on SECOND heat; add cabbage and water. Cover and cook on HIGH until steam- ing, then LOW or SIMMER 8 to 12 minutes, until just tender. Add remaining ingredients; cook, stirring constantly, about 2


minutes. Makes 4 servings.


Coffee Caramel Rice Pudding 2 cups strong coffee


1/2 cup uncooked rice


3 tablespoons butter or margarine 3 eggs, beaten


1/2 cup dark corn syrup 1/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon salt 1 1/2 cups milk Cinnamon


Heat coffee on HIGH until boiling. Add rice; stir, then cover and cook on LOW or SIMMER until the rice is tender, about 25 minutes. Add butter or margarine. Combine eggs, corn syrup, sugar, vanilla, salt, and milk; add to hot rice. Pour into buttered 2-quart casserole. Sprinkle with cinnamon. Bake in 350 degree F oven about 45 minutes, or until an inserted knive comes our clean. Cool, then chill. Service with light cream. Makes 6 servings.


his cookbook, written by Marguerite Fenner and published by Milliken Publishing Company in 1960, was a popular giſt from Northeast Oklahoma Electric Cooperative to its members. At the time, many cooks were still learning to cook with electricity. In


the forward, Ms. Fenner writes:


“Looking for a more gracious way of living? More time to spend with your family? More ease and peace of mind?


Modern living is Electrical Living, and in today’s modern homes electrical equipment does most of the jobs that in the past were plain hard work and time consuming.


Today’s electric ranges handle all of the mechanical cooking chores automatically, leaving more time for you. Time for a new thrill in cooking as you try out new recipes, experiment with old ones . . . time to get a little fancy . . . time to put your best food for- ward!”


To help you do just that, we share a few of her recipes. Enjoy! Company Chicken


1 package EACH chicken breasts and thighs Flour, salt, and pepper Shortening


1 can cream of chicken soup 1/2 teaspoon curry powder 1 4-ounce can sliced mushrooms


Flour and season chicken. In skillet, brown thoroughly on all sides in shortening on SECOND to THIRD heat. Place chicken in large casserole. Add soup to pan in which chicken was fried; stir to pick up drippings. Add curry and mushrooms. Pour over chicken; cover and bake 50 minutes at 350 degrees F.


In T e Electric Cook Book, Ms. Fenner defi nes electric stove temperature settings as follows:


High - For quick starting; to bring food to a boil quickly; to heat fat for deep-fat cooking--then switch to a lower cooking heat.


Second - To start panbroiling, frying, or browning of meats; for vigorous boiling such as spaghetti.


T ird - To maintain liquids at a rolling boil in a covered pan; to continue steaming of large quantities of vege- tables; to fi nish panbroiling, frying, or browning of meats.


Low or Simmer - To continue cooking moderate quantities of food aſt er starting on High.


Warm - To keep foods and beverages at serving tem- peratues; to melt shortening, butter, chocolate.


August 2013 - 11


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140  |  Page 141  |  Page 142  |  Page 143  |  Page 144  |  Page 145  |  Page 146  |  Page 147  |  Page 148  |  Page 149  |  Page 150  |  Page 151  |  Page 152  |  Page 153  |  Page 154  |  Page 155  |  Page 156  |  Page 157  |  Page 158  |  Page 159  |  Page 160  |  Page 161  |  Page 162  |  Page 163  |  Page 164  |  Page 165  |  Page 166