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Our Rich Heritage, 13a: Orange Glazed Pork Chops

Ingredients

4 rib pork chops, cut 1 1/2 inches thick, each with a pocket (2 lb in all)

Stuffing

2 tablespoons butter or margarine

1/2 cup finely chopped onion

1/2 cup chopped celery

1 1/2 cups soft bread crumbs

2 tablespoons chopped parsley

1 teaspoon salt

1/2 teaspoon grated orange peel

1 1/2 teaspoons seasoned salt

3 tablespoons orange juice

Glaze

1/2 cup orange juice

1/4 cup light brown sugar

1/4 cup orange marmalade

2 tablespoons cider vinegar

1)Preheat oven to 375F. Wipe pork chops well.

2)Make stuffing: In hot butter in skillet, cook onions and celery until tender — about 8 minutes. Add bread cubes, and brown slightly. Remove from heat.

3)Add parsley, salt, orange peel, 1 teaspoon seasoned salt, and orange juice; toss mixture lightly to combine.

4)Fill pockets of pork chops with stuffing. Stand chops on rib bones on rack in shallow roasting pan. Sprinkle with 1/2 teaspoon seasoned salt. Pour water to 1/2 inch depth in roasting pan (water should not touch rack). Cover chops and roasting pan with foil. Bake chops for 1 1/2 hours.

5)Meanwhile, make glaze: combine all ingredients in a small saucepan, mixing well. Bring to boiling, stirring. Reduce heat and simmer, uncovered, 15 minutes, stirring.

6)Remove foil from chops and pour off water. Brush chops with some of the glaze. Bake, uncovered, for 30 minutes, or until chops are tender and brown, basting with glaze every 10 minutes.

Our Rich Heritage, 12a: Old-Fashioned Potato Bread

Ingredients

Packaged Instant Mashed Potato

2 pkg (1/4 oz size) active dry yeast

2 cups warm water (105 to 115F)

1/4 cup sugar

1 tablespoon salt

1/2 cup butter or regular margarine, softened

7 1/2 to 7 3/2 cups unsifted all-purpose flower

2 tablespoons butter or margarine, melted

1)Make potatoes for 2 servings, as label directs, using liquid, omitting butter and seasoning. Measure 1 cup.

2)In large bowl, sprinkle yeast over water; stir until dissolved. Stir in sugar and salt until dissolved. Add 1 cup potatoes, 1/2 cup butter, and 3 1/2 cups flour. With electric mixer at medium speed, best until smooth — 2 minutes. Gradually add 4 cups flour, mixing with hands until smooth and stiff enough to leave bowl. Add remaining 1/4 cup flour if needed.

3)Turn out onto lightly floured board. Knead until smooth, elastic, small blisters appear on surface — 10 minutes.

4)Place in greased large bowl, turn over. Cover with towel; let rise in warm place (85F), until double — 1 hour.

5)Turn out dough onto lightly floured pastry cloth or board. Divide in half. Fill out one half into a 16-by-8-inch rectangle; roll up from one end. Press ends even, pinch to seal, and tuck under loaf. Place, Sean side down, in greased 9-by-5-by-3-inch loaf pan. Brush surface lightly with some of the melted butter. Repeat with other half of dough.

6)Let loaves rise in warm place, until tops are rounded — 1 hour. Set oven rack at lowest level. Preheat oven to 400F.

Our Rich Heritage, 11a: Lemon Snow Pudding

Ingredients

1 envelope unflavored gelatine

3/4 cup sugar

Dash salt

3/4 cup boiling water

1 teaspoon grated lemon peel

1/4 cup lemon juice

3 egg whites

Custard sauce (card 16a) or whipped cream

1)In large bowl, sprinkle gelatine over 1/2 cup cold water to soften. Add 1/2 cup sugar, salt, and boiling water. Stir to dissolve gelatine.

2)Add lemon peel and juice, mixing well.

3)Refrigerate until consistency of unbeaten egg whites - about 1 hour.

4)Beat egg whites until foamy. Gradually add remaining sugar, beating well after each addition. Continue beating until soft peaks form when beater is raised.

5)Beat gelatine mixture until foamy. With rubber scrapper, using under-and-over motion, gently fold beaten egg whites into gelatine mixture until well combined.

6)Turn mixture into 1-quart mold;refrigerate until firm - several hours or overnight. Meanwhile, make Custard Sauce (card 16a) if desired.

7)To unmold: Run small spatula around edge of mold. Invert into serving platter; shake gently to release. If necessary, place a hot, damp dishcloth over the mold; shake again to release. Deserve with Custard Sauce or whipped cream.

Our Rich Heritage, 10a: Lemon Pudding Cake

Ingredients

2 tablespoons butter or regular margarine

1/2 cup granulated sugar

2 eggs, separated

3 tablespoons flour

1 3/4 cups milk

1/4 cup lemon juice

3 tablespoons grated lemon peel

Confectioners sugar

1)Preheat oven to 350F.

2)In large bowl with electric mixer, beat butter with granulated sugar until well blended. Beat in egg yolks until blended.

3)At low speed, blend in flour. Add milk, lemon juice, and peel.

4)Beat egg whites until soft peaks form when beater is raised. Using a wire whisk or rubber scraper, fold egg whites into lemon mixture.

5)Turn mixture into shallow, 8 1/2 inch baking dish. Set dish in pan; pour boiling water into pan to depth of 1 inch.

6)Bake 40 to 45 minutes, or until golden brown and knife inserted in center comes out clean.

7)Let stand at least 25 minutes before serving. Sprinkle too lightly with confectioners sugar. Serve warm or cold, with whipped cream if desired.

Our Rich Heritage, 9a: Hearty Beef and Vegetable Soup

Ingredients

2-lb shin of beef

large marrowbone

1 tablespoon salt

4 cups (1 lb) thinly sliced cabbage

1 1/2 cups chopped onion

6 carrots, pared and cut in 3-inch pieces

3/4 cup chopped celery

1/4 cup chopped green pepper

1 can (1 lb, 12 oz) tomatoes, undrained

1/2 pkg (10 oz size) frozen Lima beans

1 pkg (9 oz size) frozen cut green beans

1/2 pkg (10 oz size) frozen peas

1 can (12 oz) whole-kernel corn, drained

1 pared potato, cubed (1 cup)

2 tablespoons chopped parsley

1 can (6 oz) tomato paste

1/2 teaspoon ground gloves

1 teaspoon sugar

2 teaspoons salt

1/2 teaspoon pepper

1)Day before serving: Place beef, marrowbone, 1 tablespoon salt and 4 quarts water in very large kettle. Cover and bring to boiling. Skim surface.

2)Add cabbage, onions, carrots, celery, green peppers, and tomatoes.

3)Bring to boiling, then simmer, covered, 30 minutes.

4)Add remaining ingredients and simmer, covered, 3 1/2 hours.

5)Remove meat and bone. Discard bone.

6)Let meat cool. Cut into cubes and add to soup. Refrigerate overnight.

7)Next day: Remove all fat from surface, and discard. Before serving, slowly heat soup to boiling. (Store leftover soup, covered, in refrigerator.)

Our Rich Heritage, 8a: Glazed Corned Beef

Ingredients

8-lb corned-beef brisket

2 medium onions, peeled and quartered

2 bay leaves

1 teaspoon salt

10 whole black peppercorns

1 clove garlic

4 whole cloves

1/2 cup dark corn syrup

1 tablespoon prepared mustard

1)Day before serving: Put brisket in large kettle; cover with cold water.

2)Add onions, bay leaves, salt, black peppers, garlic and cloves. Bring to Boiling.

3)Reduce heat and simmer, covered, about 4 hours, or just until corned beef is fork tender.

4)Remove corned beef from cooking liquid. Cool completely. Refrigerate, covered, overnight.

5)Next day, make Glaze: In small saucepan, combine corn syrup and mustard.

6)Bring to boiling over medium heat, stirring constantly. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat and let cool.

7)Trim any excess fat from corned beef. Place meat on rack in broiler pan. Brush top and sides with some of the glaze.

8)Run under broiler, 5 or 6 inches from heat, 10 minutes; brush several times with remaining glaze.

9)Let corned beef cool. Refrigerator until ready to serve.

Our Rich Heritage, 7a: Chocolate Chip Cookies

Ingredients

1 1/4 cup sifter flour*

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup granulated sugar

1/4 cup light brown sugar, firmly packed

1 egg

1 teaspoon vanilla extract

1/2 cup butter or margarine, softened

1 cup coarsely chopped walnuts

1 pgk (6 oz) semisweet chocolate pieces

1)Preheat oven to 375F.

2)Into large bowl, sift flour with baking soda and salt.

3)Add sugars, egg, vanilla and butter. With wooden spoon or portable electric mixer at medium speed, beat until smooth and well combined - about 1 minute.

4)Stir in walnuts and chocolate pieces.

5)Drop by tablespoonful, 2 inches apart, onto ungreased cookie sheets.

6)Bake 10 to 12 minutes, or until golden. Remove to wire rack; cool.

Makes about 3 dozen

*sift before measuring

Chocolate Chip - Raisin Cookies

Substitute 1 cup dark raisins for 1 cup walnuts. Proceed as directed.

Chocolate Chip - Coconut Cookies

Our Rich Heritage, 6a: Butterscotch Pecan Pie

Ingredients

3 eggs

1 cup light corn syrup

1/8 teaspoon salt

1 teaspoon vanilla extract

1 cup light brown sugar, packed

2 tablespoons butter or margarine, melted

1 cup pecan or walnut halves

9-inch unbaked pie shell

Whipped cream

1)Preheat oven to 400F.

2)In medium bowl, best eggs slightly. Add corn syrup, salt, vanilla, brown sugar, and butter; mix well. Stir in nuts. Pour into unbaked pie shell.

3)Bake 15 minutes. Reduce heat to 350F and bake additional 30 to 35 minutes, or until outer edge of filling seems set.

4)Let cool completely on wire rack. Just before serving decorate around edge with rosettes of whipped cream.

Makes 8 servings.

Chocolate Pecan Pie

Our Rich Heritage, 5a: Brow Sugar Apple Pie

Ingredients

1 pkg (11 oz) pie crust mix

1/2 cup light brown sugar

1/2 cup granulated sugar

2 tablespoons flour in

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon salt

6 cups thinly sliced, pared, tart apples (about 2 lbs)

1 1/2 teaspoon grated lemon peel

2 tablespoons butter or margarine

1 egg yolk

1) Make pastry crust as package directs. Roll pastry for bottom crust as directed in Rhubarb Custard Pie (Card 17a).

2) Preheat oven to 425F. In large bowl, mix sugars, flour, cinnamon, nutmeg, and salt. Add apples, toss lightly to combine. Turn Apple mixture into pastry-lined pie plate, mounding up in center to support top crust. Sprinkle with lemon peel. Dot apples with butter cut into small pieces.

3) Roll out remaining pastry into 12-inch circle. Fold over in quarters, cut steam vents.

4) Using scissors, trim overhanging pastry of bottom crust to measure 1/2 inch from rim of pie plate. Carefully place folded pastry for top crust so that point is at center of filling, and unfold. Using scissors, trim overhanging pastry of top crust to measure 1 inch from edge all around. Moisten edge of bottom pastry with a little water. Fold top pastry under edge of bottom pastry.

5) With fingers, press edges to seal. Press upright to form rim. Crimp edge: place thumb on edge of pastry at an angle. Pinch dough between index finger and thumb. Repeat at same angle all around. Mix yolk with 1 tablespoon water; brush on crush. Bake 45-50 minutes, until apples are tender, crust golden. Serve warm.

Our Rich Heritage, 4a: Barbecued Spareribs

4 lb spareribs, cracked in half, lengthwise

1 onion, peeled and quartered

2 teaspoons salt

1/4 teaspoon pepper

Barbecue Sauce

1/2 cup cider vinegar

1/2 cup light brown sugar, packed

1/2 cup catsup

1/4 cup chili sauce

1/4 cup Worcestershire sauce

2 tablespoons chopped onions

1 tablespoon lemon juice

1/2 teaspoon dry mustard

1 clove garlic, crushed

Dry cayenne

1) In large kettle, place ribs, onion, salt, pepper and 2 quarts water. Bring to boiling. Reduce heat, and simmer, covered, 1 1/2 hours, or until very tender. Drain.

2) Meanwhile, make Barbecue sauce: in medium saucepan, combine all ingredient for sauce. Simmer, uncovered, 1 hour, stirring occasionally.

3) Arrange spareribs on rack in boiler pan. Brush with sauce. Broil, 5 inches from heat, basting frequently with sauce, 10 minutes in each side.

Our Rich Heritage, 3a: Baked Macaroni and Cheese

Ingredients

1 pgk (8 oz) elbow macaroni

1/4 cup butter or margarine

1/4 cup all-purpose flour

1 teaspoon salt

1/8 teaspoon pepper

2 cups milk

2 cups (8 oz) Cheddar cheese, grated

1 large tomato, thinly sliced

1) Preheat over to 375F. Cook macaroni as package label directs; drain.

2) Meanwhile, melt butter in medium saucepan. Remove from heat. Stir in flour, salt, and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat, and simmer mixture 1 minutes. Remove from heat

3) Stir in 1 1/2 cup cheese and the macaroni. Pour into a 1 1/2 quart, shallow casserole. Arrange tomato slices over top. Sprinkle remaining cheese over top.

4) Bake 15 minutes, or until cheese is golden brown.

Our Rich Heritage, 2a: Baked Ham and Scalloped Potatoes

Ingredients

6-lb fully cooked bone-in half ham

3 lb potatoes, pared and thinly sliced

4 medium onions, thinly sliced

3 teaspoons salt

3 tablespoons butter or margarine

2 tablespoons flour

1/8 teaspoon pepper

1/8 teaspoon paprika

2 1/4 cup milk

1/4 cup brown sugar, packed

2 tablespoon honey or corn syrup

1/2 teaspoon dry mustard

Paprika

1) Preheat oven to 325F. Wipe ham with damp paper towels. Place ham on rack in shallow roasting pan.

2) Bake, uncovered, 1 1/4 hours.

3) Place potatoes, onions and 2 teaspoons salt in large saucepan; cover with water. Bring to boiling and boil gently for 5 minutes, or until potatoes are just tender. Drain.

4) Melt butter in small saucepan. Remove from heat. Add flour, 1 teaspoon salt, pepper and paprika, and stir until smooth. Gradually stir in milk. Bring to gentle boil, stirring constantly; boil gently 3 minutes. Set sauce aside.

5) Remove ham from oven. Increase oven temperature to 400F. Mix brown sugar, honey, and mustard; pat mixture on ham. Insert meat thermometer in center of ham away from bone.

6) Place ham in center of 3-quart, shallow baking dish or shallow casserole. Spoon drained potato mixture around ham. Pour sauce over potato mixture. Sprinkle potatoes with paprika.

7) Bake 25 to 30 minutes or until meat thermometer registers 130F and sauce is bubbling.

Our Rich Heritage, 1a: Baked Corn Pudding

Ingredients

2 pkg (10 oz size) frozen corn, thawed and drained

3 eggs, well beaten

1 teaspoon grated onion

1/4 cup unsifted all purpose flour

2 teaspoons salt

1/4 teaspoon white pepper

1 tablespoon sugar

Dash nutmeg

2 tablespoons butter or margarine

2 cups light cream

1 can (4 oz) pimientos, drained and coarsely chopped

1) Preheat oven to 325F. Lightly grease 1 1/2 quart, shallow baking dish.

2) In a large bowl, combine corn, eggs and onion; mix well.

3) Combine flour, salt, pepper, sugar and nutmeg. Stir into corn mixture.

4) Add butter, cream, and pimientos; mix well. Pour into prepared dish. Set dish in pan. Pour hour water to 1 inch depth around dish.

5) Bake, uncovered, 1 hour, or until pudding is firm and knife inserted in center comes out clean. Serve hot. Cut into squares

A: Our Rich Heritage

The card reads:

“Our Rich Heritage

American cooking has a long and colorful tradition. When the Pilgrims first landed at Plymouth Rock in 1620 they found the Indians cooking with such foods as cranberries and pumpkins, corn and maple syrup — foods unknown to Europeans at the time, but now known and cherished throughout the world. At the first Thanksgiving, Pilgrims and Indians joined together to feast on wild turkey and venison.

Over the centuries, as the frontier expanded and the United States grew to be the greatest nation in the world, people from every land emigrated to America, bringing their native recipes with them, adapting them to local and seasonal foods, improvising with new ingredients, experimenting with strange new recipes from foreign shores.

Today American cooking is as varied as the fifty states themselves. And out vast distribution network makes it possible for almost everyone to buy almost anything, any time of year.

In this selection you’ll find heirloom recipes that are distinctly American: recipes that have been treasured for generations, carefully preserve on yellowing pages, jealously guarded or proudly passed from mother to daughter, from neighbor to neighbor. There’s are the recipes that have that unique “homemade” flavor you remember from grandmother’s kitchen. Each recipe has been carefully tested in McCall’s Kitchen.

Mary Eckley, Food Editor, McCall’s Magazine”