Champs Elysees Potatoes 1953 Food

CHAMPS ELYSEES POTATOES (1953)

Steps:

• Peel potatoes.
• Slice thinly and cut into strips the thickness of a wooden match. Length does not matter.
• Lightly saute mushrooms in butter. Set aside.
• Oil the bottom of a skillet.
• Arrange 1/4 of the potatoes to cover the skillet bottom.
• Spread 1/3 of the mushrooms over the potatoes.
• Season with salt and pepper.
• Repeat layers, ending with a layer of potatoes. There should be 4 layers of potatoes and 3 layers of mushrooms.
• Place skillet on medium heat and cover.
• Cook 10 minutes.
• Remove cover and add a little more oil.
• Increase heat and cook for 5 minutes, or until potatoes are browned on bottom.
• Carefully turn and cook on other side for 5 minutes, or until potatoes are browned.
• Remove from pan and drain excess oil.
• Finish with "a nice chunk of butter.".
• Sprinkle with chopped parsley.
• Variation:.
• For Ideal Potatoes, Cook as above, but use grated cheese instead of mushrooms.

FRIED RICE WITH SHRIMP (1953)

Steps:

• Heat oil in a skillet over low heat.
• Add onion and cook until tender but not brown, about 3 minutes.
• Add celery, mushrooms and shrimp, and cook about 5 minutes.
• Stir in rice, soy sauce and salt, and cook about 2 minutes.
• Add eggs and stir well.
• Cook, stirring, until eggs are cooked, 2-3 minutes.

CHAMPS ÉLYSéES

Steps:

• Shake and serve in a cocktail glass. Garnish: lemon twist

WORCESTERSHIRE SAUCE BULL COOKING AND AUTHENTIC HISTORICAL RECIP

Steps:

• Drain the beans and run through a food mill and place in the gallon jar. Then add the Soy Sauce and Garlic.
• Take 2 sardines, place in a small bowl of vinegar and wash them off, mash them up with a fork and add to the jar.
• The apples can be green or red, peel and slice, place in a pot and cover with cider vinegar. Add onion, sliced, cloves, turmeric,nutmeg, allspice, and powdered coffee. Bring to a boil and and slowly boil for 2 hours. As the water in the vinegar evaporates add half water and half vinegar to replace it. Stir frequently as apples burn easily and will stick to the bottom,.
• Remove and run through a food mill and add 8 cups of the puree to the jar.
• Add the red pepper, corn syrup,salt,mustard and sugar.
• Fill the balence of the jar with cider vinegar, shake up well and lit sit for 24 hours.

OZARK BAKELESS PUDDING (1953)

Steps:

• Beat butter and sugar together until light and creamy.
• Stir in eggs, nuts and pineapple.
• Line a dish with a thick layer of crushed graham crackers.
• Top with pineapple mixture.
• Spread remaining crackers on top.
• Refrigerate for at least 12 hours.
• Top with whipped cream.