• 1 package Flakorn Corn Muffin Mix
• 1 egg
• 2/3 cup milk
• 2 (14 oz.) cans chicken fricassee

Empty contents of package into bowl; add egg and milk, and blend until dry ingredients are moistened. Turn into greased 8-inch (5 cup) ring mold. Bake at 400° (hot oven) 30 minutes. Remove from mold to serving plate and fill center with hot chicken fricassee. Makes 4 to 6 serving.

For Variety: Half fill greased corn stick pans with muffin batter. Bake at 400° (hot oven) 15 to 20 minutes. Serve topped with hot chicken fricassee.

Well my dear readers, you may need to get a little more creative with your cooking skills since I’ve never seen canned chicken fricassee… so making your own may be in order. I know, that wouldn’t be true this recipe and would probably taste way better with ho’made chicken fricassee, but dems the shakes. Of course if you do find chicken fricassee in a can, let me know!

Flakorn! How silly!

Tiny turnovers, filled with ground beef and pine nuts, often accompany tabbuli. You can serve these “cookies” hot or cold.

• 1/4 cup shelled pine nuts
• 2 tablespoons butter or margarine
• 1/2 pound ground beef
• 1 medium onion, finely chopped
• 1/2 teaspoon salt
• Dash of pepper
• Pastry (made with 2 cups flour)
• 2 tablespoons softened butter of margarine

Sauté pine nuts in butter until lightly browned. Add meat and onion and continue cooking until meat is browned and crumbly. Season with salt and pepper. On a lightly floured board, roll out pastry 1/8 inch thick; cut out circles 2 inches in diameter. Place 1 teaspoon of meat mixture in the center of each pastry circle, fold pastry in half, and pinch edges together to seal. Place turnovers on a greased baking sheet; spread softened butter over the tops. Bake in a very hot over (450°) for 12 to 15 minutes, or until lightly browned. Makes 3 dozen turnovers.

1/2 cup butter or margarine
1 cup boiling water
1 cup sifted flour
4 eggs, unbeaten
Vanilla Chocolate Cream Filling
Bittersweet Topping

Set oven for very hot, 450°F. Grease a baking sheet. Put butter and water in a saucepan, bring to a boil over low heat. Add flour all at once, stirring rapidly. Cook and stir until mixture leaves sides of pan and gathers around spoon in smooth compact mass. Remove from heat. Add eggs, one at a time, beating thoroughly after each addition. Continue to beat until mixture looks satiny and breaks off when spoon is raised. Using a wet spoon, drop by rounded tablespoonfuls, about 2 inches apart on baking sheet. Keep rows 6 inches apart. With a small wet spatula, spread each ball to form a rectangle, 4 inches long and 1 inch wide, rounding top and sides. Bake 10 minutes, then reduce oven temperature to hot, 400 degree F, and bake 25 minutes longer, or until puffed, dry and brown. Remove from pan and cool on a rack. Cut eclairs part way through on the long side. Fill with Vanilla or Chocolate Cream Filling and frost with Bittersweet Topping.

Makes 18 eclairs.

Bake in hot oven (425 degrees F) 30-35 min.  Makes one 8″ x 8″ square.

• 1 cup sifted all-purpose flour
• 1-1/2 cups corn meal
• 3 teaspoons baking powder
• 2 teaspoons salt
• 1/2 cup Homogenized Spry
• 2 eggs, beaten
• 1-1/2 cups milk

Sift flour, corn meal, baking powder and salt into mixing bowl.  Cut in Spry until mixture is as fine as meal. Combine eggs and milk.  Turn liquids in to dry ingredients and stir vigorously until all flour is dampened.  Bake in a Sprycoated 8″ x 8″ x 2″ square pan as above.

Here is another recipe from the Halloween section of the Ten P.M. Cook Book.  The drink in the food photo is the Hot Spiced Pineapple Juice from the previous recipe post.

• 3 – 1/2 cups sifted all-purpose flour
• 2 teasp. baking powder
• 1 teasp. baking soda
• 1/2 teasp. cinnamon
• 1/2 teasp. nutmeg
• 1/2 teasp. mace
• 1 teasp. salt
• 2 eggs
• 2 tablesp. soft shortening
• 1 cup granulated sugar
• 3/4 buttermilk or sour milk

Sift flour, baking powder, soda, cinnamon, nutmeg, mace, salt.  In large electric-mixer bowl, with mixer at medium speed (or with spoon), beat eggs well; beat in shortening, sugar, then buttermilk.  Add flour mixture, all at once, beat just until smooth.  Refrigerate 1 hr. or longer.  On floured surface, roll dough 1/2″ thick. With floured doughnut cutter, cut out doughnuts.  Form doughnut trimmings into ball; roll; then cut.

To fry: Fry doughnuts in 1 – 1/2″ fat or salad oil, heated to 370 degrees F on deep-fat frying thermometer, or until square of day-old bread browns in 60 sec. Fry only as many doughnuts at one time as will float easily on fat.  As soon as doughnuts rise to surface, turn with long-handled fork (don’t pierce). Turn often thereafter until golden and done.  Remove with fork; hold over fat 1 sec.; drain on paper towels.  Serve as is.  or dust with sugar, sugar and cinnamon, or confectioner’s sugar.

Makes about 2-1/2 doz.

• 1 package butterscotch cake mix
• 2/3 cup brown sugar
• 2/3 cup sugar
• 5 tablespoons cocoa
• 1-1/4 cup strong, cold coffee
• 1 quart coffee ice cream

Prepare cake mix as directed on package.  Spoon evenly into well-greased 10-inch ring mold.  Combine brown sugar, sugar and cocoa and sprinkle over cake batter. Pour coffee over all.  Bake in moderate over, 350 degrees F., 50 to 60 minutes.  Invert once on large plate, preferably with a “well” to receive sauce that forms during baking.  Fill center with coffee ice cream.  Serve at once.

Makes 8 to 10 servings.

Use ready-to-serve or brown-and-serve packaged Fan Tan Rolls.  Remove rolls from the package and place on a double thickness of heavy duty aluminum foil.  Brush liberally between cut selections and on top with Garlic Butter (see recipe below).  Wrpa securely in foil. Place ready-to-serve rolls in warming oven 15 to 20 minutes, or on grill 10 to 12 minutes, or on briquets 6 to 9 minutes.  Place brown-and-serve rolls on the grill 20 to 25 minutes, or on briquets 10 to 12 minutes.