Fresh Blueberry Cake

January 18, 2025 by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Better Cooking Library Dessert Cook Book (1964)

About the Recipe

I was asked to bring dessert to a small gathering of friends. They’re the best kind – ones who will try just about anything you put in front of them. What an opportunity to try a new dessert! When I saw this blueberry cake (from the Blueberry Institute, of course!) I knew I had to give it a try.

I’ve tried a few cakes like this before, where you make the batter and then the fruit goes on top. The cake kind of bakes around the fruit and it sits kind of on top once the cake is done. This was a little bit more complex, but I don’t think it needs to be.

A few tips and changes you might think about when you give this one a try:

Food processing the butter, flour, and sugar will make for a more even batter. I don’t have regrets about cutting the butter in by hand, but in the future I’ll go the food processor route for sure.
The cake was a little bit bland. A little extra seasoning mixed in with the sugar and flour after you separate out the bit for the crumb would go a long way. I recommend trying a good pie spice mix, or maybe a touch of nutmeg and allspice.
I didn’t have a spring-form pan readily available, so I used a pan that my grandma gave me where the bottom separates from the top. It worked just fine. If you’re having trouble getting the cake out of the pan give it a few minutes to cool. It will shrink a little bit away from the sides and you’ll have no trouble at all.
The recipe references a “dough” that you can push up the sides of the pan. I’m not sure who wrote that or what they did, but this is most definitely a batter and not a dough. Feel free to push to the sides, but know that it doesn’t really work and your cake will be just fine.

All in all, this was a solid dessert to bring to the gathering. A scoop of ice cream or a warm cream sauce will go a long way in finishing it off and making it the perfect dish!

About the book

I’ve been looking at this book for awhile trying to find the right moment to pull it out. While it lacks the mid-century illustrations that I love about books in this time period, the photos are delightful. It seems to be a mish-mash of recipes from various growers and associations in the United States. This recipe was from the Blueberry Institute. There’s one from banana growers and dairy farmers and all kinds of food associations I didn’t even know existed. A pretty cool book indeed!

The Recipe!

Ingredients:

2 cups fresh cultivated blueberries
2 1/4 cups flour
1 cup sugar
4 T butter
2 eggs
3/4 cup milk
2 t baking powder
1 T butter
1 t cinnamon

Directions:

Wash cultivated blueberries and spread on paper toweling. Sprinkle with a little sugar and let dry while making batter.

In a bowl, cut butter into flour and sugar as if for a pie crust. When thoroughly mixed, take out 3/4 cup of the crumb mixture and set aside. To remainder in bowl, add eggs, milk, baking powder and vanilla. Beat thoroughly until all sugar is assimilated and batter is not grainy.

Pour batter into buttered 9-inch spring pan and work up around sides of pan to form a lining of dough. Place blueberries into hollow of batter.

To the reserved 3/4 cup of crumbs, add 1 tablespoon butter and cinnamon and work with fingers to make crumbly. Sprinkle crumbs over top of berries.

Bake in a very hot oven at 450*F for 5 minutes. Reduce heat to 350*F and continue baking for 20 minutes more. Serve warm or cold. Makes 8 large servings.

The Video!

For the first time, here’s a video to help guide you as you cook. I hope you enjoy it!

Skillet Spanish Rice

July 5, 2024 by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Easy One-Dish Meals with Hunt’s Tomato Sauce (196?)

About the Recipe

I was having a busy day and I needed something that would be quick, easy, and didn’t require me standing at the stove for a long period of time. Not only did this fit the bill, but sheesh! It was so tasty! I love a good one-dish meal, and these little advertising booklets never fail to deliver.

I have almost no notes on this one. You could make it exactly as is, and it will come out delicious. Alternative ground meats to beef will work in this one, though be careful with poultry which will easily overcook and become dry. If you’re going to use poultry, I recommend cooking the dish as directed, but without the ground meat, and then cooking and adding the meat as a finishing touch. I’ll also add some more veggies to this in the future for added nutrition. A winner!

About the book

Anyone who reads my posts regularly knows that I love an advertising booklet. While there’s no date on this one, based on the design, the recipes, and the illustrations, my best guess is sometime in the late ’60’s. There were three of these little Hunt’s booklets that came out around the same time. While I don’t have the other two (yet!), you can bet that I’ll be on the lookout.

I also love how the booklet cheers on the home chef. Saucery! Tempting tomato flavor! New flavor combinations! You’re a creative cook! Thanks, Hunt’s. I am a creative cook!

The Recipe!

Ingredients:

1/4 cup pure vegetable oil, such as Wesson Oil
1 medium onion, thinly sliced
1/2 medium green pepper, chopped
1/2 lb. ground beef
1 cup regular rice, uncooked
2 8-oz cans Hunt’s Tomato Sauce
1 3/4 cups hot water
1 t prepared mustard (optional)
1 t salt
Dash of pepper

Directions:

Heat oil in skillet. Add onion, green pepper, beef and rice. Stir over high heat until lightly browned. Add Hunt’s Tomato Sauce and remaining ingredients. Mix well. Bring quickly to a boil. Cover tightly and simmer 25 minutes. Makes 4 servings.

For packaged precooked rice: Use 1 1/2 cups water for 1 1/2 cups rice; and simmer, uncovered, only 5 minutes

Coney Sauce

June 16, 2024 by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Better Homes & Gardens Barbecues and Picnics (1963)

About the Recipe

It’s barbecue season, and my husband invited his oldest friends over to our house to enjoy some outdoor dining on our deck. I needed something to go with hot dogs and hamburgers, and this sauce was perfect for these native New Yorkers! It’s a simple version of a chili sauce, and while it was created to go on frankfurters or Coneys, it did very well on the hamburgers as well. And I think I won a few points with the crew:

Some quick notes about the recipe – while you can certainly make it as is, I would take a little bit of time to brown the onions and garlic before adding the ground beef, just to get a little more flavor out of the whole thing. This is also super versatile, so feel free to substitute your ground meat. If you’re feeling particularly adventurous, try adding a little cocoa to get closer to the Cincinnati favorite Coney Sauce. And don’t be too scared of the MSG. I’m not sure what magic it is, but it does add a little bit of punch. I use Accent whenever called for.

About the book

I’ve been absolutely chomping at the bit to use this book and haven’t had the right occasion. It’s broken into different sections, and this recipe falls in the “hobo” section. The hobos in question are, of course, small children sitting in trees and enjoying an outdoor treat.

About the glassware

It’s not often I get to make good use of this milk glass measuring cup. It’s difficult to see through, which kind of defeats the purpose. But it’s absolutely lovely, and I was excited to give it an opportunity to shine this weekend.

The Recipe!

Ingredients:

1/2 lb. ground beef
1/4 cup water
1/4 cup chopped onion
1 clove garlic, minced
1 8-oz can (1 cup) seasoned tomato sauce
1/2 to 3/4 chili powder
1/2 t monosodium glutamate
1/2 t salt

Directions:

Brown beef slowly but thoroughly, breaking with a fork till fine. Add remaining ingredients; simmer uncovered for 10 minutes. Makes sauce for 12 Coneys (hot dogs).

Bonbon Cookies

May 25, 2024 by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Betty Crocker’s Cooky Book (1963)

About the Recipe

It’s kind of a hectic time of year in our house, which means that I’m stressed. And when I’m stressed, I bake. I was looking for something that really felt like a treat, and anything called a Bonbon was sure to fit the bill!

While I absolutely love this cookbook, again the recipe is written fairly simply. I’ll offer a few tips for cookie making success on this one:

Start by creaming your butter, then adding the sugar gradually. Add the vanilla after the sugar is fully incorporated.
The dough was super easy to scoop and mold. I put 3 chocolate chips in each cookie. Next time, I’ll probably use baker’s chocolate or a chocolate bar to have it melt for a bit more of a gooey middle.
For the icing – you’ll want a flood consistency. To get there, use the recipe below and then add 1 or 2 drops of cream at a time until you get to the right texture. When you stir it, it should settle into a smooth consistency again, but not be runny. If it’s runny, you’ve gone too far.
Once you have the right icing consistency, hold the cookie from the bottom and dip the top straight down, then lift it straight up. Let it drip off a little bit (give it a little shake if you’d like) and then flip it right side up. If you’re using a topping over the icing, dip the wet icing right into the topping, and again flip it right side up.

This was exactly what I was looking for in a cookie treat, and they turned out so freaking pretty! I added just a little bit of blue to the icing, which looked especially nice under the silver and gold sprinkles. All in all, these were a total success and got a big thumbs up from the husband, Maxx, and my coworkers. They’re definitely going into rotation the next time someone asks me to bring dessert to the party.

About the book

The Betty Crocker Cooky Book is one of those essential cookbook collector books. It’s got a cookie recipe for every occasion and the kind of mid-century graphics that make you want to get in the kitchen and try another recipe. If you find it, grab it! You won’t be sorry.

About the plate

I don’t usually go into plates that aren’t glassware, but this one deserves a mention. The plate belonged to my husband’s Grandma Anna. They have some beautiful gold leafing on them, and serve as the perfect snack plate. We’re so happy to have them to use.

The Recipe!

Ingredients:

1/2 cup butter or margarine
3/4 cup sifted confectioners’ sugar
1 T vanilla
Food coloring, if desired
1 1/2 cups flour
1/8 t salt
Fillings: candied or maraschino cherries, nuts, or chocolate pieces
Toppings: chopped nuts, coconut, colored sugar

Bonbon Icing:
1 cup sifted confectioners’ sugar
2 1/2 T cream
1 t vanilla
Red, green, or yellow food coloring, if desired

Directions:

Mix butter, sugar, vanilla, and food coloring. Measure flour by dipping method (see notes below) or by sifting. Blend flour and salt in thoroughly by hand. If dough is dry, add 1 to 2 tablespoons cream.

Heat oven to 350*F. For each cooky, wrap 1 level teaspoonful dough around a filling suggested above. Bake 1′ apart on ungreased baking sheet 12-15 minutes, or until set but not brown. Cool; dip tops of cookies in icing. Decorate each cooky with one of the toppings suggested above. Makes 20-25 cookies.

Bonbon Icing:

Mix sugar, cream, vanilla, and food coloring (if desired). If icing is too thick, mix additional cream by the drop full in the icing until flood consistency is reached.

Notes:

How to Measure Flour by Dipping:

Dip graduated measuring cups into flour sack or canister
Level off with spatula or straight-edged knife. Do not tap or pack more flour into cup before leveling off.
Pour flour into mixing bowl with other ingredients. Or stir flour and other dry ingredients together.

Dating Up Chocolate Brownies

May 12, 2024 by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Aunt Cora’s Book of Unusual Cakes, Cookies and Pies (1961)

About the Recipe

It’s Mother’s Day here in the United States! This week, to help celebrate, my son brought home a card. His teacher asked him what his favorite thing to do with Mommy was… and he said “make cookies.” There was no way I was going to let Mother’s Day go by this year without indulging in his favorite thing to do with me!

These are super chewy, yummy brownies. Folks in the know always say that dates are the secret to really rich, delicious brownies, but I’d never had the chance to try until now. I used a food processor to grind my dates up, and Maxx lent a hand chopping the pecans.

The recipe could survive without the nuts, though they give a really nice break to the otherwise gooey texture. The recipe calls for 15 minutes in 8″ x 8″ pans. I did the whole batch for 25 minutes in my 9″ x 13″ without any problems. We also used cocoa over chocolate squares. Quick reminder that each square was 1 oz. of chocolate when this recipe was written (they tend to be 0.5 oz. today).

About the book

Advertising cookbooks are my favorite. I love the little details put into each one that show off the product and all the ways that maybe you just didn’t think about using it! This one is for sugar, and I love the call out for the extra bit of powdered sugar on top of the brownies. It’s a very sweet little pamphlet and I’m looking forward to joining the (fictional) Aunt Cora for some cooking again.

Celebrating with my Sous Chef

I try not to make these blog posts too long, but I can’t resist a special section for this one:

The Recipe!

Ingredients:

2 squares (2 oz.) unsweetened chocolate, melted, or 1/4 cup cocoa
1/2 cup shortening
1 cup sugar
3 eggs, well beaten
1/2 t vanilla
1/2 cup pecans, coarsely chopped
1/2 cup dates, finely chopped
2/3 cup sifted flour
1/4 t salt
Powdered sugar

Directions:

If chocolate is used, melt over hot water and cream with shortening. If cocoa is used, it should be mixed and sifted with the flour and salt.

Cream shortening until soft; gradually add granulated sugar, eggs, vanilla, pecans and dates. Work in flour and salt.

Spread in 2 buttered 8″x 8″ square layer cake pans. Bake at 375*F for 15 minutes.

Cut in squares before removing from pan. Sprinkle with powdered sugar or spread with a thin white frosting or Chocolate Butter Frosting.

Vodka Punch

February 19, 2024February 19, 2024 by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Big League Cookbook (1970)

About the Recipe

The Super Bowl just happened here in the States. As is popular, my best friend hosted a Super Bowl party with some friends, and I helped prepare some yummy additions to the meal. To start – this delightful vodka punch!

We decided early on to make this a virgin punch, and to let everyone add their own alcohol. Honestly, it was delightful as a punch on its own. It stood on good feet without ice, though chilled this would make an excellent addition to a picnic or barbecue. The kids (aged 2-16) enjoyed it as well, and most folks enjoyed seconds and thirds. It was the perfect, bright and light addition to an otherwise heavy feast. 10/10 will make again.

And just in case it’s hard to read, here’s the note from Mrs. Dick Cecil (Atlanta Braves-Chiefs Vice President) – This is a punch which really tastes good and has been a great help on many occasions. We entertained four Latin American peace officers one time who didn’t speak English and we didn’t speak Spanish. After they arrived, and I learned of the dilemma, I quickly went to the kitchen and added another bottle of vodka and we had a great time — ending the evening doing the Mexican Hat Dance!

About the book

I’ve been waiting for the perfect moment to break out this cookbook. It’s basically a community cookbook, but that community is the 1970 Atlanta Braves and Chiefs (a short-lived soccer team). The Braves team includes a number of famous players and Hall-of-Famers, including Hank Aaron and Hoyt Wilhelm. The history contained in this book is enough to make any sports fan excited (including my husband, who was also super excited to find this one). With that, I’ll leave you with some photos of the book itself. This post is 1 of 2 from this book and the Super Bowl. Find more photos and the other recipe here: Buttermilk Pound Cake (To be updated soon…)

The Recipe!

Ingredients:

3 quarts unsweetened pineapple juice
8 lemons juiced
8 oranges juiced
3 limes juiced
4 quarts ginger ale
One-two quarts vodka

Directions:

Mix together, and enjoy!

Corn-Frankfurter Soup

January 31, 2024 by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Woman’s Day Encyclopedia of Cooking Vol. 11 (1966)

About the Recipe

It’s cold in the northeastern United States which means one thing – soup season! I was in the mood to try something new, so I pulled out this horrifyingly delightful mid-century concoction. I looked at my husband, read him the recipe, and said, “it’s either going to be delicious… or it’s going to be terrible!”

Spoiler alert – it’s so, so good. The creamy base and sweet corn is the perfect counterpoint to the salty franks. I used Sabrett’s for that authentic ball park flavor, sliced super thinly. I also went for fire-roasted, diced tomatoes from Muir Glen. I’m not usually a brand queen, but sometimes a little extra flavor infused into an MCM dish is never a bad thing.

All in all, this soup grew on us! The first few sips were okay, but the more we got into the bowl, the better it got. And, like many good soups, it was even better on the second day.

About the book

This book is one of a full set that came from my grandma. There are little handwritten notes and envelopes tucked into pages throughout the set. She was a doctor’s wife, and I imagine that she used these books to try new recipes for dinner guests over the years.

The book is part of a set of 22 books published in 1966. They literally start at A and end at Z with recipes in alphabetical order in between. The soup section here, is in volume 11, along with the Spaghetti Cook Book, souffles, stews, South American Cookery… and so much more. Each section or book starts with a mini essay considering the cuisine, methodology, history, culture, etc. They’re gems, and I can’t wait to cook more out of them.

About the glassware

I don’t have words to express how delightful this little Hazel Atlas cereal bowl is. It’s part of a circus animal set that also includes a milk glass mug, though they’re rarely found together at this point. I found it tucked away in a corner of a small antique store upstate, and couldn’t wait to take it home. As it’s from the 1950’s, it’s entirely possible that this bowl has seen this soup before!

The Recipe!

Ingredients:

1 onion, minced
1/3 cup diced celery
1 bay leaf
1/2 t crumbled dried basil
2 T shortening
1 cup boiling water
2 cups cream-style corn
1 1/2 cups milk
1 cup canned tomatoes
1 lb frankfurters, sliced
2 t salt
1/8 t pepper
1/2 cup shredded process American cheese
Chopped parsley

Directions:

Cook onion, celery, bay leaf, and basil in shortening for 5 minutes. Add water and corn; cook, covered, for a few minutes longer. Remove bay leaf. Add remaining ingredients except parsley; heat until cheese melts, stirring constantly. Garnish with parsley. Makes about 2 quarts.

Ginger Cookies

December 30, 2023 by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from The Christmas Cookie Book (1949)

About the Recipe

For this year’s Christmas gathering, I was craving a special treat to work on with my son and one of my favorite chosen niblings. With fingers crossed, I pulled out this recipe, made a few small tweaks (a little less molasses makes for a crunchier, sturdier cookie wall), and worked with my family to start architecting a design.

I have to say, these cookies were absolutely superb. They held up to decorating, and with a 2-year-old and a 5.5-year-old going to town, hyped up on sugar, that’s no small feat. They had a nice crunch, but didn’t break teeth. They have just a hint of sweet, and plenty of spice coming up behind. All in all – an absolutely perfect, Christmas-y cookie.

For those who also would like to build, I used Alton Brown’s Royal Icing recipe, which not only worked splendidly, but lasted for a few days stored in an airtight container.

About the book

The Christmas Cookie book was a gift from a dear friend of mine. Back when I was first starting my collection, she knew that my house was a hub for Christmas, and that I was very into these old cookbooks. I had absolutely no idea there were quite so many varieties of Christmas cookies, and I think I’ll work on trying a new one from this book each year, especially if they’re as successful as this ginger cookie recipe was.

One thing to note here – it’s very common for books of this time period to have kind of half recipes. You’ll notice in the recipe below, that this book has a delightful variation on that – it gives you not quite enough information in some places, and way too much in others. I absolutely love it.

In addition to the heaps of lovely, over/underwritten recipes, there’s a wonderful collection of little illustrations throughout the book:

Building the Houses

I try not to make these blog posts too long, but I can’t resist a special section for this one:

Maxx and Auntie Gwendolyn work on decorating together

The Recipe!

Ingredients:

5/8 cup molasses
1 3/4 cups sugar
1/2 cup butter
1/2 cup thick sour cream
2 T finely chopped orange peel
2 t cinnamon
1 t each cloves, all-spice, ginger
4 egg yolks
2 t baking soda
6 cups flour (about)

Directions:

Heat molasses and sugar until dissolved. Add butter and allow to cool before adding cream, chopped orange peel and seasonings. Add one yolk at a time alternately with the flour sifted with soda. Cut out in Christmas tree, stocking or bell shapes. Brush with egg yolk and sprinkle with colored sugar. Or cut out in Santa Claus shapes to be frosted after baking. Bake in a moderate oven (350*) for about 15 minutes. This cookie has a wonderful flavor, but has a bad habit of rising, then falling, in the oven, and so ends up with a wrinkled surface. It therefore looks much better when decorated.

Lemon Squares

December 17, 2023December 17, 2023 by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Betty Crocker’s Cooky Book (1963)

About the Recipe

I’ve been on a baking kick lately and I was looking for something new, but maybe outside of the normal flavors of the season. There is a point where there is too much ginger, nutmeg, and cinnamon, and it’s possible I’ve hit my limit a little early this year. So when I went looking for a dessert, I wanted something that would lift up an otherwise heavy meal. Clearly lemon squares are the answer.

Sometimes lemon squares or lemon bars can be complicated. These are some of the easiest and most effective and delicious that I’ve made. The bottom is buttery and crumbly and just melts in your mouth. The whole thing took about an hour from start to finish and makes 16 squares. It was perfect for a quick and yummy dessert to make on the fly.

This recipe is a little on the sparse side. Betty seems to bank on the baker knowing certain technical skills and best practices when it comes to cookies and bars. I’ll offer a few tips to make this recipe really a success:

Use refrigerator cold butter to cut into your flour and confectioner’s sugar. Cut it into smaller pieces, and then toss it in. It makes it much easier to blend.
I used a pastry blender to get the base mix down to a sand-like texture. It would be just as easy to pop it all into a food processor and pulse until you get the same texture. This helps to create that buttery, crumbly base that no one can resist.
My husband loves a lemony lemon bar, so I added a little bit more juice than recommended. Next time, I’ll also add some fresh zest or dried lemon peel to really make it zing.
Wait until it cools to cut it! If you don’t you risk the top kind of coming apart on you. I also recommend keeping a wipe nearby to clean your knife as you cut, just to make it a little bit more neat.
The recipe doesn’t call for the confectioner’s sugar on top, but who doesn’t love a little dusting on the top of a lemon bar?

About the book

The Betty Crocker Cooky Book is a staple of any mid-century cookbook collection. It seemed like everyone had a copy… except for me. But lo and behold, my favorite Antiques Barn in New Paltz, NY came through again! I found it hiding on a cart, just waiting for me to grab it up.

It’s worth the reminder here that Betty Crocker was not a real person, but a very complex (and effective) marketing scheme. I love the detail that they give to her character in these books. Worth a read to really get yourself in the mood for some vintage baking:

The Recipe!

Ingredients:

1 cup flour
1/2 cup butter or margarine
1/4 cup confectioners’ sugar
2 eggs
1 cup granulated sugar
1/2 t baking powder
1/4 t salt
2 T lemon juice

Directions:

Heat oven to 350*F. Measure flour by dipping method or by sifting. Blend flour, butter, and confectioners’ sugar thoroughly. Press evenly in square pan, 8x8x2″. Bake 20 min.

Beat rest of ingredients together. Pour over crust and bake 20 to 25 minutes more. Do not overbake! (The filling puffs during baking but flattens when cooled.)

Chafing-Dish Meat Balls

December 29, 2022 by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Good Housekeeping’s Complete CHRISTMAS COOKBOOK (1967)

About the Recipe

Each year for Christmas, my husband and I host what we call Orphan Christmas. We invite friends who are Jews (like us), who are unable to really travel, or who just have no where else to go to join our holiday gathering and table. We cook a big meal and sit down together to make merry. It’s basically heaven.

This year, I dipped into a new-old cookbook to create these meatballs, and they did not disappoint! They remind me of the Swedish meatballs a friend used to make for various festivities (and maybe for Christmas once or twice). The meatballs themselves are fantastic. It’s a great, easy recipe. I can easily see making a batch of them and then freezing them for a day when I don’t feel like cooking but want good spaghetti and meatballs.

In lieu of canned tomato juice, I opted for some bloody mary mix which I had on hand. I paired that with some original Sweet Baby Ray’s barbecue sauce, a favorite in our household, to make the sauce. I’ll go ahead and say, use whatever you really enjoy. It’s hard to miss on this one as long as you have the sweet in the barbecue sauce and the savory in the tomato juice.

My husband, Tarik has been making meatballs for years.

About the book

I got this book as part of a set from my secret holiday gifter on my team at LinkedIn! I mentioned that I collect and cook out of vintage cookbooks, and this delightful set arrived on my doorstep. The Good Housekeeping Complete Cookbooks come in a set of 15 books, along with a plastic holder. This book is one of the set. As with so many of these MCM cookbooks, it comes complete with terrible food photos and delightful illustrations. I’m so excited to cook some more out of these books.

About the glassware

This barbed wire pattern divided dish is one of my favorite finds. It was a limited release in 1958 and I found it complete with a lid and in perfect condition. The cradle it’s in didn’t come with it, but is a partner to another divided dish that I have. It was the first pattern released on a divided dish, originally called the Cinderella Divided Serving Dish – delightful!

The Recipe!

Ingredients:

1 1/2 lbs chuck, ground
1/2 cup finely-sifted dried bread crumbs
1 t salt
1/4 t pepper
1 egg, slightly beaten
1/2 cup milk
1/4 cup shortening
2 cups canned tomato juice
2 T regular all-purpose flour
3/4 cup bottled barbecue sauce
1/4 cup water
1 1-lb. 4 1/2-oz. can pineapple chunks, drained

Directions:

Early on day:
1. In bowl, with 2-tined fork, toss together chuck, bread crumbs, salt, pepper, egg, and milk until well blended. Shape into 1/2- to 3/4-inch balls. Place in shallow pan with shortening; refrigerate.
2. In saucepan combine tomato juice and flour until sooth. Add barbecue sauce and water; blend well.

About 1 hour and 30 minutes before serving:
1. Start heating oven to 350*F.
2. Bake meat balls 30 minutes; now drain off excess fat then pour on tomato sauce; bake 45 minutes longer.
3. To serve, spoon meat balls and sauce into chafing dish or serving dish, with pineapple chunks here and there.

Makes 48 meatballs.