Saturday, May 07, 2005
Here’s a whole new field of cooking…inexpensive creative cooking that will win you an enviable reputation for the unusual and delicious! Here are healthy one-dish meals for the family…and distinctive recipes for company brunches, party luncheons and festive suppers! Your family will boast about the meals you create with toast…and you’ll be thrilled with their ease and economy of preparation! Toast recipes turn leftovers into company fare…and stretch a little bit of food a long way! You’ll always be able to whip up tasty meals in minutes for unexpected guests if you keep modern packaged bread, and a basic pantry-shelf stock of canned goods, on hand! And if the man in your house is an amateur chef, he’ll adopt many of these recipes as his own chafing dish specialties!
And no, I did not insert any of my own exclamation marks or italics into that whammy of an opening. Copyright 1950 Marathon Corporation
Yes, a cookbook for toast. From Portland’s very own Franz Bread. Let’s take a journey together, through the glory of cooking with toast.
Toast points, or triangles, are often preferred to whole slices of toast for creamed dishes, rabbits and other specialties served on toast. To make, first remove crusts from bread slices. Then cut bread diagonally in both directions to make 4 triangles, as shown in sketch. (thank god for the sketch) Toast in broiler as described above. Butter if desired.
Here’s a big surprise:
But did you know:
1/2 lb. Link sausages
2 tbsp. Water
1/2 cup unsweetened applesauce
4 thin strips American cheese
Add water to sausage and cook in covered skillet until water evaporates. Remove cover and continue cooking until sausage is brown (about 10 minutes). Drain off all fat. Spread 2 tablespoons of applesauce apiece on 4 slices of hot buttered toast. Top with sausage and cheese strip. Broil slowly until cheese melts.
Get out! This is a SUPER SUPPER!
Oh it’s so hard to choose. Will it be the Mexican Rabbit (there’s no rabbit in it, btw), Sauteed Chicken Livers (oh god, there is liver in it), or the minced oysters?
Posted by LeLo at Saturday, May 07, 2005