The miscellaneous sections of community cookbooks sometimes range from ethnic foods to pioneer cuisine then how to make soap and cleaning products.
This week’s recipes — all for edibles — come from a Saskatchewan Women’s Institute cookbook published in 1980.
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Brunch Casserole
16-20 slices of bread, any type
8-10 slices of ham or back bacon
8-10 slices of cheddar cheese
6 eggs
1/2 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. dry mustard
3 cups milk
1/4 tsp. cayenne
1/4 tsp. pepper
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1/2 cup butter, melted
1 cup crushed potato chips
Remove crusts from bread. Arrange 8-10 slices to cover a 9x13 inch buttered pan.
Place a slice of ham and cheese on each slice of bread. Top with remaining bread.
Beat eggs and add salt, Worcestershire sauce, mustard, milk and seasonings. Stir in onion and green pepper. Pour this mixture over the bread. Refrigerate overnight.
Before baking, pour melted butter over the mixture in baking pan. Top with crushed potato chips. Bake at 350 degrees F. for one hour. Makes 8-10 servings.
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Vegetable Pie
2 tbsps. fat
1/2 cup onion, chopped
1 cup carrot, sliced
1 cup peas
1 cup green beans
1 cup milk
1/4 tsp. pepper
1/2 tsp. celery seed
Topping:
1 cup mashed potatoes
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup flour
1 tsp. baking powder
2 tbsps. butter, melted
Melt fat in a large skillet. Add vegetables, milk, pepper and celery seed. Transfer into a deep baking dish that has been buttered.
Mix mashed potatoes, salt, pepper, flour, baking powder and melted butter.
Turn out onto a floured baking surface and roll out big enough to cover the baking dish. Vent centre of topping.
Bake at 350 degrees F for about 30 minutes. Makes 6 servings.
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Schnitz Pie
1-9 inch unbaked pie shell
5 cups apples, peeled, cored and quartered
1 cup sour cream
2 tbsps. flour
3/4 cup white sugar
3 tbsps. butter
1 tsp. cinnamon
Arrange peeled and quartered apples in pie shell. Stir sour cream and then pour it over the apples.
Mix flour, sugar, butter and cinnamon and sprinkle over the apples and sour cream.
Bake at 325 degrees F for about 45 minutes or until apples are cooked and custard is firm. Cool. Makes 6 servings.
Joyce Walter can be reached at [email protected]
