Recipes have always held a place in the hearts of the folks at the Roundup and Rim Review. In fact, 25 years ago, in 1980, the Roundup compiled a collection of recipes from Rim Country residents and published the Payson Roundup 1980 Cookbook.
Pat Spencer Albritton brought a copy to me not long ago and said she thought it would be fun to see some of the recipes published in the Review. Looking through the little, blue book, I agreed. Here are a few of the selections from the book.
from Linda Sibell
1/2 large head lettuce, shredded
2 chicken breasts, cooked, chilled and diced
2 medium tomatoes, diced
3 hard-boiled eggs, chopped
6 slices bacon, fried or baked crisp and crumbled
3 ounces, or 3/4 cup, blue cheese, crumbled
2 medium avocados, halved, peeled and cut into wedges
1 small stalk French endive
1 tablespoons snipped chives
1/2 cup French dressing (recipe to follow)
Place shredded lettuce in large salad bowl. Over lettuce, arrange a row of each: chicken, tomatoes, eggs, bacon and blue cheese. Tuck in avocado wedges and endive leaves to garnish. Toss with French dressing.
1/2 cup red wine vinegar
1/2 cup water
1 tablespoons lemon juice
1 1/2 teaspoons coarsely ground pepper
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dry English mustard
1 1/2 teaspoons Worcestershire sauce
1 clove garlic, minced
1 1/2 cup salad oil
1/2 cup olive oil
Combine vinegar, water, lemon juice, pepper, salt, sugar, mustard, Worcestershire and garlic and blend well. Add oils, cover and shake vigorously, then chill thoroughly before using. Before using, shake well again. Makes 3 cups.
Seven Layer Salad
from Anita Conway
celery, cut up
red onion, sliced
hard-boiled eggs, chopped
crisp bacon, crumbled
cheddar cheese, grated
Use enough of each ingredient to create a single layer in a 9-by-13-inch dish.
1/2 cup sugar
1/2 cup mayonnaise
1 cup sour cream
vinegar to thin
Combine first three ingredients, then add only enough vinegar to thin to dressing consistency.
Pour dressing over salad, but don't mix. For best flavor, refrigerate for at least 8 hours.
Connecticut Beef Dinner
from Ruth Adams
2 tablespoons shortening
2 pounds beef stew mean, cut into 1-inch cubes
2 large onions, sliced
1 cup water
2 large potatoes, pared and thinly sliced
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 cup dairy sour cream
1 1/4 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 cup, or about 4 ounces, shredded cheddar cheese
1 1/4 cup Wheaties cereal, crushed
Melt shortening in a large skillet, add meat and onion and cook until meat is browned and onion tender. Add water and heat to boiling. Reduce heat, cover and simmer 50 minutes.
Heat oven to 350 degrees. Pour meat mixture into ungreased, 9-by-13-by-2-inch baking dish. Arrange potato slices on meat.
Stir together soup, sour cream, milk, salt and pepper. Pour over potatoes. Sprinkle with cheese and cereal.
Bake uncovered for 1 1/2 hours, or until potatoes and meat are tender. Makes six to eight servings.
(Prepared dry milk can be used for sauces and casseroles like this one.)
from Hal Gaustad
You've finally bagged a wild turkey. Elation stuffs your chest. Your shirt runneth over. Too bad you had to use that big deer rifle on the noble bird. Somewhat like using a cannon to mash a mosquito. That hole through the white meat is certainly going to leak dressing no matter if the croutons are the size of slumpblock. All is not lost. You still have the makings of a real gourmet delight. By all means roast the wreckage exactly as if it came from Butterball. Then use:
1 pound zucchini
1/2 sliced onion
2 cups grated longhorn cheese
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon sea salt
1/2 teaspoon pepper
2 cups cooked, cubed turkey
Steam squash and onion. Mash and add to beaten eggs. Blend in remaining ingredients and pour into greased baking dish. Bake at 325 degrees, covered, for 30 to 40 minutes.
Substitute leftover turkey, drumsticks, crab or shrimp for the wild turkey.
Arizona Chicken Enchilada Casserole
from Lois Gibbs
2 cans chicken meat, or equal amount of diced, cooked chicken
1 large onion, chopped and sauteed in 2 tablespoons butter
2 cans cream of chicken soup
1 large can evaporated milk
2 small cans diced green chili
1 package regular Doritos corn chips
1/2 pound grated cheese
Heat first five ingredients together to near boiling. Spread corn chips in bottom of a large baking dish. Pour the hot mixture over chips and top with grated cheese. Heat at 325 degrees until cheese melts. Makes 10 generous servings.