Meat and greet
If you cook it, they will come. That philosophy has long guided Wheaton administrators and faculty who have opened their homes to students for culinary as well as intellectual noshing. Diana DiPietro '57 and Jane Rowe Mraz '57 recently reminded the Quarterly of the richness of this tradition by recalling how Leota Colpitts, dean of students from 1949 to 1968, indulged students with her cooking and lively conversation. According to Wheaton historian Paul Helmreich, Colpitts hosted more than 498 people in her home, 169 at full meals-in just her first semester here. By the end of that year, the number had swelled to more than 1,000 people. She gave every graduating class copies of her recipes. DiPietro said she and Mraz "loved the lemon bread recipe and have been making the bread for 50 years." Mraz sent us one of Colpitts's original recipe packets from 1957.
EDITOR'S NOTE: We ran this item in the Spring 2008 Quarterly and received an amazing outpouring of fond memories. Many readers even sent in their favorite Colpitts recipes. So we are sharing them here with you (including the comments Colpitts wrote on her recipe cards).
CAPE COD DAIQUIRI
Mix:
Fifth of Bacardi
Cranberry juice, large bottle
Frozen lemonade, large can, undiluted
Chill and serve in cocktail glasses with a twist of lemon
GOURMET SHRIMP IN A CHAFING DISH
(A Barking Acres Special)
1 stick butter
4 cloves garlic, crushed
2 lbs. shrimp, frozen
2/3 c. dry vermouth
4 T. mixed chopped herbs (parsley, chervil, tarragon-fresh, if possible)
1 large t. salt
1/2 t. pepper
Melt butter in blazer, directly over flame. Add garlic and shrimp (may still be frozen). Cook until shrimp turns pink and opaque white. Add all other ingredients. Heat thoroughly. Serve from chafing dish.
TOURTIERE
(A traditional French Canadian dish. Served at Reveillon, the feat after midnight Mass on Christmas Eve)
Grind:
1 1/2 lbs. fresh pork
2 small onions
Add:
1 t. salt, 1/2 t. pepper
1/2 t. allspice, 1/2 t. cloves
1/2 c. water
Simmer for 45 minutes. Cool and bake in a rich 2-crust pie. Brush top with beaten egg, making slits for steam to escape. Bake at 425˚ for 10 minutes and at 350˚ for 20 minutes. Serve warm.
PARIS DRESSING
3 c. salad oil 1 t. oregano
1 c. vinegar 1 t. sweet basil
3/4 c. sugar 1 t. Worcestershire sauce
2 t. salt 2 t. garlic salt
1 t. pepper 1/2 of a beaten egg
Combine all ingredients in a mixer bowl. Beat hard until well blended.
FOOTBALL CASSEROLE
(As eaten by seniors, for nineteen years, at L.L.C.'s home)
Cook: 2 boxes medium macaroni shells according to instructions. Drain.
Cut: 3 boxes Brown and Serve sausages into bite-size pieces.
Mix: Shells and sausages with 3 cans undiluted tomato soup.
Add: Sage, salt, and pepper to taste.
Bake: In well-greased casseroles with pats of butter on top for about one hour or until crisp around edges and bubbly-at 350˚. Serves 16-20 people moderately.
GRAMMIE'S SOFT MOLASSES CAKE
(A childhood favorite)
Cream: butter size of an egg
Add: 1 c. molasses
1/2 c. sugar and beat well.
2 c. flour
Mix very thoroughly; then add slowly when stirring:
1 c. boiling water with
1 t. soda dissolved in it
Add: pinch of nutmeg
1 egg
Beat well. Bake in a slow oven.
COMPANY FLANK STEAK
Tenderize 4 lbs. flank steak each side for 1 hour.
Add 3/4 c. oil
Sprinkle with: basil, thyme, seasoning salt, garlic powder, oregano.
Add 2 T. beef extract, 1 1/4 c. red wine
Marinate overnight in a shallow pan.
Turn next day.
Broil 5 minutes on one side, 3 minutes on the other.
FISH DELIGHT
1 pkg. frozen fillet of sole, thawed
1/2 lb. fresh scallops
1/2 lb. fresh or frozen crab meat
1 can frozen cream of shrimp soup-thawed
1 c. grated cheddar cheese
1 c. buttered cracker crumbs
pepper, paprika, lemon juice
Lay sole in a buttered 8 x 12 glass baking dish. Cover with scallops and crab, evenly distributed. Add pepper, lemon juice (optional). Sprinkle with grated cheese. Spoon thawed soup over all. Cover with buttered crumbs and paprika. Bake at 350˚ about 1/2 hour.
SALLY LUNN
(Named for a lady who sold hot bread on a street corner in Bath, England in 1800; light as a feather and fit for a king)
Beat: 1/3 c. oleo with
1/2 c. sugar
Add: 2 eggs and continue beating.
Add: 2 c. flour mixed with
2 t. baking powder and
1/2 t. salt-alternately with
1 c. milk
Bake about 20 minutes at 350˚ in two oleoed 8" or 9" pie plates. Serve in pie-shaped pieces hot with lots of butter.
SYLLABUB
(As recorded in a receipt book of the Revolutionary Era)
"Put half a pint of sack into a basin with the juice and rind of 2 lemons. Sweeten it to your taste. Find a quiet cow, and milk as much milk from the cow as will make a strong froth. Let it stand an hour, and send it to the table."
Substituting a 20th century beater for an 18th century cow:
Combine: 2 c. white wine
grated peel of 1 lemon
1 c. sugar
Stir to dissolve sugar.
Add: 3 c. milk
2 c. heavy cream
Beat until mixture is frothy.
Beat 3 egg whites to a froth.
Add 6 T. sugar gradually.
Beat until mixture holds stiff peaks. Pour wine mixture into punch bowl. Top with egg white. 15 servings. Delicious-well worth the trouble!
POULET AU MIEL (Honeyed Chicken)
4-5 lbs. chicken breasts and legs
1/4 c. butter or oleo
1/4 c. honey
1/4 c. chili sauce
1/8 c. soy sauce
Combine: honey, chili sauce, soy sauce, melted butter or oleo.
Place chicken pieces (skin side up) in a shallow pan lined with aluminum foil.
Salt and pepper to taste.
Pour sauce over every piece of the chicken.
Bake at 400˚ for 1/2 hour.
Lower temperature to 350˚ and continue to bake 3/4 hour more.
TRIFLE
(The most English dessert I know, made in an easy American way-my Canadian grandmother would be horrified!)
Cook: 2 eggs, beaten
3/4 c. sugar
2 c. milk
in a double boiler until thickened, stirring constantly.
Add: 1 t. vanilla and set aside to cool. Break a jelly roll into pieces. Put half in the ancient glass bowl you own. Dot with raspberry or strawberry jam. Add as much sherry as the cake will absorb. Cover with half the custard sauce. Repeat. Refrigerate at least 24 hours. Before dinner, whip 1/2 pt. cream. Cover trifle. Refrigerate until dessert time.
PARTY MEAT LOAF
(As served by L.C.C to the Class of 1957)
Chop fine 2 large onions, 2 stalks of celery, and 1/2 green pepper. Saute until tender, but not brown, in 3 tbsp. oleo melted in a skillet.
Add to 3 eggs beaten in a large bowl - 1 can of condensed tomato soup, 1 tbsp. salt. 1/2 tsp. freshly ground pepper, 1 tsp. Worcestershire sauce, 1 tbsp. Maggi seasoning, dash of curry, a few caraway seeds, and a pinch of dry mustard.
Crumble 10 Ritz crackers into this mixture and add sautéed vegetables and 3 1/2 lbs. hamburg - blend thoroughly (hands are best for this).
Pile into casserole or loaf pan and bake at 350 degrees for 1 1/2 hours. Remove from oven, drain off juice and fat, cover with one bottle tomato catsup and return to oven for 15 minutes. Any of these seasonings may be omitted or others substituted, according to your own taste. Cooking time should be reduced if you like meat less well done. (Serves twelve generously.)
FRENCH CHOCOLATE
(As served at LCC's home at Christmas - serves 100)
Heat: 1 1/2 pounds Baker's Chocolate
1 1/4 quarts water over a very low flame, stirring constantly until chocolate melts
Add: 7 1/3 cups sugar
1 teaspoon salt
Boil four minutes over low flame. Stir constantly scraping bottom of entire pan regularly - burns very easily.
Cool and bottle - will keep in Frigidaire indefinitely.
Whip: 5 cups of heavy cream
Heat: 15 quarts milk
Just before serving, fold corn syrup into whipped cream. Place one large tablespoon of this in cup and pour in hot milk to fill cup.
Be sure to have a sprig of holly on the table! For less than a Wheaton army divide everything by 5!
RUSSIAN TEA
(Because you can rush it in and rush it out)
Add 12 whole cloves to about 2 1/2 quarts of water and boil for five minutes.
Put in 8 tea bags, turn off heat and let steep for 10 minutes.
Remove tea bags - strain.
Add: 1 small can frozen lemonade
1 cup sugar
This can be made in advance and can be served hot or iced. It will be too strong for some and hot water can be added to individual cups. After you have made it once you will learn how spicy, sweet or tart you like it and you can adjust your measurements.
CHOCOLATE CAKE
(Can be made in 5 minutes!)
I. Place - butter size of an egg
2 squares unsweetened chocolate in a small pan over low flame until melted.
II. Sift together
1 cup flour (all purpose)
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
III. In a measuring cup mix:
1 teaspoon soda with a little milk
1 unbeaten egg
Fill cup with milk
IV. Add III to II. Beat well. Add I to this mixture. Beat. Add 1 teaspoon vanilla. Beat.
V. Grease 9-inch cake pan. Line bottom with waxed paper. Bake at 350˚ for about 35 minutes.
VI. Frost thickly!
CHOCOLATE FROSTING
Melt: 2 or 3 squares Baker's unsweetened chocolate over hot water.
Cream: 1/4 pound butter or margarine by beating, add one egg and beat until fluffy.
Add to this mixture the melted chocolate, 1 teaspoon vanilla, and beat again.
Add 1 pound confectioners sugar and coffee cream and beat until very creamy and the consistency to spread.
You will have to judge the amount of cream - but it takes very little - perhaps 1/4 cup.
PORK SUPREME
Brown: 6 large pieces of pork tenderloin or 6 chops in margarine.
Add: 6 large onions, peeled and sliced
1 can of sliced mushrooms
2 teaspoons salt
1 teaspoon pepper
1 clove garlic
1 teaspoon sage
Add: Water until within 1 inch of top of meat.
Cover and bake until tender at 300˚ - about 1 1/2 hours. Remove cover.
Add: 1/2 cup sherry and cook until juice is only about 1 inch deep (about 1/2 hour)
When half done move bottom chops to top.
Add: 1 can mushroom gravy. Cook 10 minutes more and serve.
ORANGE FROSTING
Cream by beating 1/4 pound of margarine that has been allowed to soften by leaving at room temperature.
Add: 1 egg - beat again until fluffy-
Grated rind of one orange
1 pound of confectioners sugar
Orange juice, usually about the juice of one orange, beating constantly until the right consistency to spread - soft and creamy. The beating is the secret. This frosting will never grow hard. Can be made in advance and kept in the refrigerator. Always spread it on cake when both are at room temperature.
BLACK BOTTOM PIE
Crush fine approx. 1/3 pond ginger snaps and mix with three tablespoons melted butter. Spread firmly in bottom of glass pie plate (7 x 11 inches.) Heat at 300˚ for about 10 minutes to set crust.
Mix well: 1 tablespoon cornstarch
1 1/2 cups sugar
3 egg yolks and add to 1 1/2 cups of milk in double boiler.
Cook, stirring constantly, until thick.
Add: 1 package plain gelatin, which has been soaked in three tablespoons of cold water.
Remove from heat and add 1 tablespoon vanilla.
Melt: 1 1/2 squares bitter chocolate and blend with 1/3 of custard mixture.
Add 2 teaspoons of rum. Spread this mixture evenly on crust.
Cool remaining custard and fold in 3 beaten egg whites and pour over chocolate layer.
When thoroughly cool and firm, top with 1/2 pint of whipped cream and sprinkle with thin layer grated bitter chocolate. Keep in refrigerator until ready to serve. Can be made day before. (Serves 12)
SANDWICHES GOODIES
Buy any box of the prepared ice box cookie doughs - Pillsbury or Quix.
Slice and bake as directed, placing a pecan half on one half of the cookies. When they cool put two together - nut on top - with a generous amount of chocolate frosting. Excellent for picnics.
STICKY BUNS
Grease the bottom of a large cookie pan generously with butter and trickle about 1/4 cup Karo syrup over pan bottom. Prepare one recipe of biscuit dough according to recipe on Bisquick box.
Roll dough in a circle until about 1/3 to 1/2 inch thickness.
Spread with 1/4 lb. of soft oleo, 1- 1 1/4 cups brown sugar, one small can of pecans and if you like cinnamon, 2 teaspoons cinnamon.
Roll up like jelly rolls, cut off in 1/2 inch slices and put in pan with 1 inch between biscuits.
Bake about 20 minutes at 350˚. Take out at once or they will break.
Turn over on plate so sticky side is up.
CINNAMON APPLES
If you are energetic, peel, cut, core and cut into small slices, 8 large cooking apples.
Add: 1 cup sugar
1 bottle "Red Hots"
Cook until the apples are softened but not mushy.
If you are as fond of short cuts as I am, start with 1 can of Comstocks' prepared sliced pie apples and then proceed as directed.
You may vary the amount of sugar to suit your taste. Excellent with the sausage casserole or Pork Supreme.
MEAT LOAF
2 eggs
1/2 cup milk
1/2 cup ketchup
2 teaspoons salt
1 teaspoon pepper
2 onions, chopped
1/2 package Pepperidge Farm Stuffing
2 pounds hamburg
Beat eggs, add milk, ketchup, salt and pepper, onions, and stuffing. When stuffing is thoroughly moistened ( you may add more milk if necessary), add hamburg. Blend well. Mound in casserole and cook 1 hr. at 350˚.
Cover with 2 cans of mushroom gravy or one can of mushroom soup and cook about 20 minutes longer.
CASSEROLE OF GREEN BEANS
Cook 2 packages of frozen green beans (French style) as directed on package. Drain.
Place half the beans in a casserole and cover with 1/2 can of undiluted cream of mushroom soup. Add remaining beans and cover with remaining soup.
Cover with crumbled Ritz crackers and dot with butter or margarine.
Bake about 20 minutes at 350˚. This casserole may be prepared days ahead and kept in Frigidaire until time to bake.
FROZEN FRUIT SALAD
(As served by L.C.C .to Class of 1957)
In a double boiler: melt 1 tbsp. butter and stir into it 1 tbsp. flour.
Drain the juice from one #2 can pineapple. Add this juice, 1 tbsp. sugar, 1 tbsp. lemon juice, and 1 beaten egg to the mixture in the double boiler. Cook, stirring constantly until thick. Cool. Fold in one cup heavy cream - whipped.
Add the pineapple, cut in pieces one #2 1/2 can white cherries, pitted and drained, one #2 1/2 can apricots, pitted and drained. Fold the fruit into the other mixture. If you choose, you may add: 8 marshmallows, cut up (which stretches it) or maraschino cherries, for color. Freeze in a refrigerator tray. Serves 12 and may be used as a salad with lettuce or a dessert with cookies to supplement.
CHOCOLATE UPSIDE-DOWN CAKE
(As served to seniors)
Sift together:
1 cup flour
3/4 cup sugar
1 tsp salt
1 tsp baking powder
Add:
1/2 cup milk
1/2 cup chopped nut meats
1 tsp vanilla
and last 1 sq. bitter chocolate melted in 2 tbsp butter
Beat:
Put in shallow buttered baking dish (at least 10 inches in diameter and 1 1/2 inches high - it boils over.) Cover with a mixture of
1/2 cup brown sugar
1/2 cup white sugar
4 tsps cocoa
Pour over whole thing 1 1/2 cups boiling water. (it looks terrible!) Bake 1 hour at 350 degrees. Serve with ice cream or whipped cream.
HURRY-UP SURPRISE SUPREME
(As served for dessert at L.C.C.'S house to the seniors in 1960)
1. Place in your double boiler: 20 marshmallows, 4 small almond Hershey bars, 1/2 cup milk.
2. While these are melting: Line one medium-size pie plate with your favorite pie crust (mine is Betty Crocker's prepared sticks -- for speed and goodness, too). Bake and cool.
3. Now the double boiler mixture must be melted and ready to be thoroughly stirred and set away to cool.
4. Whip one cup cream and fold into the cooled filling and heap into your cooled shell.
5. To really gild the lily, cover with whipped cream and then top with shaved bitter chocolate or slivered toasted almond, or mirable dictu! -- both!!!!!!!
Note: Should be made sufficiently in advance to thoroughly chill in the Frigidaire. If you have a freezer, this dessert freezes well. Nowadays I have several always in the freezer -- usually made when someone is very late - two or three a.m., perhaps!
A SWISS DESSERT FOR A BUSY HAUSFRAU!
(As served to numerous Wheatonites in 1962-1963. I can make it equally as well at 6 a.m. or 1 a.m.)
1. Separate 3 eggs and start the whites beating at high speed in your electric mixer.
2. Oleo a 9 inch pie plate generously.
3. Roll 30 vanilla wafers (until fine) and pate them onto the plate.
4. Add 5 tablespoons of sugar gradually to the whites and continue beating until they stand up perkily! While this is doing, start squeezing 3 lemons.
5. I hope you put the yolks in the smaller bowl of your mixer. Don't bother to wash the beaters but start the yolks beating thoroughly.
6. Add the lemon juice and one can of sweetened condensed milk. Beat briefly.
7. Put yellow mixture in plate-top with white mixture. Bake until golden brown at 350 degrees (12 to 15 minutes).
8. Cool, and then chill for several hours, or overnight and serve (topped with frozen then thawed strawberries if you really want to make a TOP DRAWER impression.
EXOTIC? NO!
I promised myself I would add an exotic recipe from our around-the-world junket. Unfortunately although we ate exotic dishes from Honolulu to Rome, each contained too exotic ingredients so, knowing that you cannot climb the Himalayas or swim the Ganges for particular herbs and ingredients, here is a recipe for Crème Caramel. I discovered in at the Imperial Hotel in Tokyo and it was on every menu to the funny little tavern where we ate in Greece. In sweltering temperature of 100˚ or in cold, bleak weather. It was my mainstay of food when the exotic paled.
Caramelize 1/2 cup sugar by stirring it in a heavy, non-serous pan over very low heat. When it is straw-colored and melted, remove from fire. Carefully and slowly add 1/8 cup very hot water. Explosive!
Divide the caramelized sugar into the bottoms of 6 custard cups. Make your favorite recipe for cup custard and fill six custard cups.
Bake as usual and, when very cold, invert. To be sure the caramel comes out intact, quickly dip the mold to the depth of the caramel in hot water.
BEEF STROGONOFF
(As served to the chaperones at L.C.C.'S house before a Christmas Dance)
3 pounds round steak, diced 2 cups sour cream
2 large onions, chopped 2 tablespoons Worcestershire sauce
2 cloves garlic, chopped 2 tablespoons salt
1 eight ounce can sliced 1/2 teaspoon pepper
mushroom and liquor 1/2 cup sherry, port, or burgundy
2 eight ounce cans tomato
sauce
Brown steak, onion, and garlic in bacon fat. Add remaining ingredients except wine. Cook slowly until meat is very tender (2 1/2 to 3 hours). Thicken gravy with flour. If desired, add wine just before serving. Can be made way ahead of time and reheated. (Serves 8.)
L.C.C.'S FAVORITE DRESSING
Put in a quart bottle:
3/4 cup brown sugar
2 tsp salt
1 tsp pepper
1 tsp celery salt
1 tsp dry mustard
1 large onion chopped fine
2 garlic buds (not chopped)
Add:
3/4 cup salad oil
3/4 cup vinegar
1 can cream of tomato soup
Store in refrigerator. Shake well before using.
L.C.C.'S BANANA NUT BREAD
In your electric beater, mash:
3 quite ripe bananas
3/4 cup brown sugar
Add: 1 cup flour
1 tsp salt
1 tsp soda
1 tsp baking powder
1 egg
Beat.
Stir in 1/2 cup nuts.
Bake at 350˚ about 45 minutes.
MY MOTHER'S GRAPENUT BREAD
Mix: 1/2 cup grapenuts
1 cup sour milk
1/2 tsp soda
Stir and leave 15 minutes
Add: 1/2 cup sugar
1/2 stick butter or oleo (melted)
1/2 tsp salt
2 tsps baking powder
2 cups flour
Mix well and put into a small bread pan. Cover with a towel and leave one hour. Bake at 350˚ about 40 minutes.
ORANGE CRANBERRY BREAD
Squeeze one large orange and add boiling water to make 1 cup liquid.
Add: 2 tbsps. melted shortening
1 tsp. salt
1 cup sugar
1 egg
2 cups sifted flour
1 tsp. baking powder
1 tsp. soda
and mix well with your beater.
Grind the orange rind and 1 cup cranberries. Add to the mixture. Bake in a bread pan about 50 minutes at 350˚.
BEEF-N-NOODLES IN SOUR CREAM
Cook: 1 cup chopped onion in
2 tbsps oleo until tender
Add: 1 lb ground beef and brown lightly
Place: 3 cups raw noodles on meat in casserole and don't stir - if noodles are under meat they stick and burn.
Combine: 3 cups tomato juice
2 tsps salt
2 tsps celery salt
1/2 tsp pepper
and pour over noodles.
Bring to boiling point and simmer over very low heat until noodles are tender. Don't stir and don't overcook.
Stir in: 1 cup sour cream. Bring to boiling point again. Garnish with red onion rings. Eat. Serves 6
