How To make California Casserole (1956)
1/3 c Flour
1 t Paprika
2 lb Boneless pork or veal, cut
In one inch cubes 1/4 c Oil
1/2 t Salt
1/8 t Pepper
1 c Water
1 cn Condensed cream of chicken
Soup (10 3/4 oz) 1 1/2 c Water
16 oz Jar small onions, drained
DUMPLINGS: 2 c Flour
4 t Baking powder
1 T Poppy seeds (opt)
1 t Instant minced onion
1 t Celery seed
1 t Poultry seasoning
1/4 t Salt
1/4 c Oil
3/4 c Up to ...
1 c Milk
2 T Butter, melted
1/2 c Dry bread crumbs
SAUCE: 1 cn Condensed cream of chicken
Soup (10 3/4 oz) 1 c Sour cream
1/4 c Milk
In small bowl or plastic bag, combine 1/3 c flour and paprika; shake well. Add pork/veal; coat well with flour mixture. In large skillet, heat 1/4 c oil over medium-high heat. Add meat; cook until browned. Add 1/2 t salt, pepper and 1 c water. Bring to a boil. Reduce heat; simmer uncovered 30 minutes or until meat is tender, stirring occasionally. Transfer meat to ungreased 13 x 9 (3-quart) baking dish. In same skillet, combine 1 can cream of chicken soup and 1 1/2 c water; bring to a boil, stirring constantly. Pour over veal mixture in baking dish. Add onions; mix well. Heat oven to 425 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 c flour, baking powder, poppy seeds, minced onion, celery seed, poultry seasoning and 1/4 t salt; mix well. Add 1/4 c oil and enough milk so that, when stirred, dry ingredients are just moistened. In small bowl, combine butter and bread crumbs. Drop rounded tablespoons of dough into crumb mixture; roll to coat well. Arrange dumplings over warm meat mixture. Bake at 425 degrees for 20 to 25 minutes until dumplings are deep golden brown. Meanwhile, in medium saucepan combine all sauce ingredients. Bring just to a boil. Reduce heat; simmer 2 to 3 minutes or until thoroughly heated, stirring frequently. Serve sauce with casserole and dumplings.
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STILLS
Theatre Debate
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Monroe And Miller
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Marilyn Monroe
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Marilyn Portrait
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Marilyn Monroe Playing on Beach
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Marilyn Monroe and Joe DiMaggio Smiling
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Marilyn Monroe Posing with a Turkey
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Monroe And Olivier
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Savoy Conference Express
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Arthur Miller Kissing Marilyn Monroe
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Hazel
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Marilyn Monroe Drinking Alone
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Marilyn Monroe and Joe DiMaggio
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Joe DiMaggio and Marilyn Monroe Kiss
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Marilyn Monroe and Joe DiMaggio Dining
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VIDEO
February 4, 1954 MS Joe DiMaggio escorts Marilyn Monroe away from a press conference while photographers take their picture
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Marilyn Monroe and Joe DiMaggio Marry
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Joe DiMaggio and Marilyn Monroe in San Francisco in 1954
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Marilyn Monroe and Arthur Miller as Newlyweds
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Marilyn Monroe and husband Arthur Miller arrive in London in 1956
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Corned Beef Loaf - 1930 JELLO RECIPE
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1950s BUDGET RECIPES ????️ Money Saving Meals for Families
Money can be tight after the holidays. I thought this month would be the perfect time to feature some budget meals! Join me as I prepare three 1950s budget recipes.
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FRANKFURTER CASSEROLE (6 servings, .83c per serving)
8 frankfurters
1/2tsp salt
1/8tsp pepper
1t worcestershire sauce
1Tbsp finely chopped onion
1 1/2c diced potatoes
2c medium white sauce*
1/2c sharp grated cheese OR bread or cracker crumbs, buttered
*for white sauce:
Heat 4Tbsp butter in a small saucepan over low heat. Add 4Tbsp flour and stir until well blended. Add 2c milk and blend well.Heat milk mixture to boiling, stirring, and cook for 1 to 2 minutes until thickened.
1. Simmer frankfurters in boiling water for 5 minutes. Cool slightly. Cut into 1 rounds.
2. Mix frankfurters, seasonings, onion, and potatoes with prepared white sauce.Put into an 8 baking dish; top with cheese or crumbs.
3. Bake casserole at 365 degrees for 20 to 25 minutes.
EGGS CREOLE (6 servings, .51c per serving)
2T table fat or vegetable oil
1/4c chopped onion
1/4c chopped green pepper
1 1/2c tomatoes
2c water
1c washed uncooked rice
3/4tsp salt
6 eggs
1/4tsp salt
pepper to taste
1. Heat fat in a pan with a lid
2. Add onion and green pepper; cook slowly until onion is golden
3. Add tomatoes and water to onion mixture; bring to a boil.
4. Add rice and 3/4tsp salt to tomato mixture; cook slowly for 25 to 30 minutes or until rice is tender (add more water if needed)
5. Break eggs, one at a time, into a plate. Sip into pan on top of rice. Season with 1/4tsp salt and pepper.
6. Cover pan and simmer 3 minutes for soft-poach, 5 minutes for a medium poach.
CHILI CON CARNE (4 servings, $2.12 per serving)
2T table fat or vegetable oil
1lb ground beef
1/2c diced onion
1/4c diced green pepper
1/2 to 1 garlic clove, finely cut (if desired)
1/2c water
2c cooked tomatoes OR 1c tomato purée and 1c water
2c cooked kidney beans
1/2tsp to 1tsp chili powder
1tsp to 1 1/4tsp salt
1t oregano
1. Heat fat in frying pan; add beef and cook until light brown. Add onion, pepper, and garlic; cook 2 to 3 minutes, stirring occasionally.
2. Add 1/2c water, tomatoes, beans, and seasonings to beef mixture; cover and simmer for 45 minutes.
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Timestamps
0:00 Intro
0:52 Frankfurter Casserole
6:33 Eggs Creole
12:15 Chili con Carne
19:10 Book Chat - Experiences with Foods (1956, L. Belle Pollard)
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