Tag Archives: vegetables

First Monday Menu: BBQ Chicken and Victory Garden Vegetables

The home front housewife’s Victory Garden would be keeping the kitchen stocked with fresh vegetables this time of year. Those fresh veggies were healthy and helped a family save rationing points and money by allowing them to fill up on meals that included homegrown food.

This is a light, easy to fix late summer meal that works as well today as it did in the 1940s. The chicken recipe comes from the 1944 edition of The Good Housekeeping Cook Book.

Barbecued Fried Chicken

  • 2 1/2 lb fryer, cut up
  • 4 tbsp salad oil or fat
  • 2 tbsp Worcestershire sauce
  • 1 tbsp vinegar
  • 1 tbsp bottled thick meat sauce
  • 1 tbsp granulated sugar
  • 1/4 c catsup
  • dash tabasco sauce

Wash the fryer and dry it slightly. You can reserve the backbone, neck, and wing tips for making chicken broth later. Heat the salad oil in a skillet, then add the chicken. Brown on all sides over high heat. Remove the chicken and place in a shallow baking pan. Mix the remaining ingredients and pour over the chicken. Bake uncovered in a moderate oven of 350°F for one hour or until the chicken is tender, basting every 10 minutes with the sauce in the pan. Place in a broiler oven which has been preheated (unless the manufacturer’s instructions say otherwise) and allow to brown slightly. Make sure it doesn’t burn. Remove from broiler. Put the chicken on a platter and pour the remaining sauce over it to serve. Serves 4.

Note: In true home front housewife style, I used what we had on hand to make this recipe. I used chicken breasts instead of a whole fryer, and it worked well. 

Victory Garden Vegetables

I used squash, zucchini, and onions, but any vegetable you have on hand will work. Just slice, toss in a skillet, and cook with a little salt and pepper. This is also a great way to use up any leftover vegetables you have on hand. I’ve also added garlic pepper and/or cheese to the squash, zucchini, and onions. The melted cheese adds just the right amount of gooey indulgence to the dish. 

Results

The chicken breasts were very moist and flavorful. I like steak sauce, but I very rarely use it on steaks. This was a nice way to incorporate that flavor into a meal. Seven people ages 2 to adult tested this menu and everyone loved it. Next time I might add another side dish or a dessert, but the chicken and vegetables on their own were very satisfying. 

First Monday Menu: Vegetable Chowder, Popovers, and Dutch Apple Cake with Lemon Sauce

For the first Monday of August, we went with something light as the main dish. This menu is from Ruth Wakefield’s Toll House Tried and True Recipes (1941)It was listed in the  “inexpensive everyday meals” section. This recipe book deserves a post of its own, so I’ll have that ready for you later this week.

The recipes in this book are written a bit differently than I’m used to, so it was a little more difficult to determine what the ingredients were and how much of certain items was needed. In fact, the apples in the apple cake were only mentioned once when the recipe called for pressing apples into the batter. There was no other mention of how many apples we needed, or if they were to be peeled and sliced, and so on. I’ve tried to fix that for you here because these are great recipes that should be tried in today’s kitchens.

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Vegetable Chowder

1/3 c. half-inch cubes salt pork

1 onion, finely chopped

1 1/2 c. half-inch potato cubes

1/2 c. diced celery

1/2 c. half-inch parsnip cubes

1 c. carrots, cut in thin strips

1/2 c. green peppers, chopped

1 qt. boiling water

3 c. hot milk

2 tsp salt

1/4 tsp pepper

1/4 c. dried bread crumbs

1 tsp chopped parsley

Serves 6.

Cook the salt pork in a saucepan until crisp. Remove the pork. Add the onion and cook for 5 minutes. Add the potato cubes, celery, parsnip cubes, carrots, green peppers, and the water. Cook about 20 minutes until vegetables are tender. Add the milk, salt, pepper, bread crumbs, and parsley.

Popovers

2 c. flour

1/2 tsp salt

2 c. milk

2 eggs, beaten until light

Mix and sift the flour and salt. Add the milk gradually so the mixture doesn’t get lumpy. Add the eggs. Beat 3 minutes with an egg beater. Pour into hot, well-greased iron gem pans at 450°, then decrease heat to 350° for 15 minutes. This recipe makes 2 dozen.

Note: We baked ours in muffin pans and adjusted the time in the oven accordingly.

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Dutch Apple Cake

2 1/2 cups flour

3 tsp baking powder

1/2 tsp salt

3 tbsp sugar

4 tbsp butter

1 egg

1 1/4 milk

2 apples, peeled and sliced

1/4 c. sugar

1/2 tsp cinnamon

Mix and sift together the flour, baking powder, salt, and 3 tbsp sugar. Cut the butter into the dry ingrediants. In a separate bowl, beat the egg and milk. Stir into the first mixture. Put this in a shallow buttered pan and press the edges of the apple slices into the dough. Sprinkle with a mixture of 1/4 cup sugar and 1/2 cup cinnamon. Glaze with lemon sauce.

Lemon Sauce

1 c. sugar

3 tbsp flour

pinch of salt

2 c. boiling water

Juice and zest of 1 lemon

2 tbsp butter

Mix sugar, flour, and salt and gradually add the water, stirring consistently to keep the mixture smooth. Boil for 5 minutes. Add the lemon zest,  juice, and butter. Pour over cake.

Results

The vegetable chowder was very bland. We added onion powder, garlic powder, and beef bouillon to try to add some flavor. It helped, but if we made it again, we would use broth instead of the water. It was a nice light soup for a hot summer day. The popovers were light and fluffy and went well with the soup.  They had little air pockets in them that would have been a great place to put some jam and butter.

The cake was the star of this menu. Three different people commented that it looked like a giant apple cinnamon roll. It was sweet and warm and gooey. The lemon sauce added a bit of tartness. It would make a great weekend breakfast and would shine in a brunch spread. Addie (@sugaraddies) placed the apples in a rosette, an idea that really worked well in the round pan. We’ll definitely make this again.

 

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