Two weeks' worth of random cookbook goodness!
From the West Point Officers Wives' Club Cookbook:
Simply Elegant Chicken
- boneless chicken breasts (1 or 2 per person)
- 1 pt sour cream (2 T per breast)
- 1/2 bag Pepperidge Farm stuffing mix (I used a box of Stove Top)
- 2 T butter
Place chicken in baking dish, side by side. Spread sour cream on top of chicken. Sprinkle all thickly with stuffing directly from the package. Dot with butter. Bake, uncovered, at 350 F for 45 minutes.
I thought it looked too dry, so I added some chicken broth. And I'm not sure I'd call this recipe elegant, but it's most certainly simple. As such, it made a nice, easy dinner for a chilly fall evening.
And, from the Gourmet Cookie Book, a recipe from December 1951:
Navettes Sucrees (Sugar Shuttles)
Sift 1 c. sifted all purpose flour, 1/4 c. sugar, and 1/4 tsp salt into a bowl. Add 1/4 c. soft butter, 2 egg yolks, and 1 tsp vanilla and knead until the dough is well blended. Chill it in the refrigerator for 2 hours.
Divide the dough into portions the size of a small walnut. Roll each piece of dough with the palm of the hand on a lightly floured board to give it the shape of a small sewing-machine shuttle. Dip each in egg white and roll in granulated sugar. Bake on a lightly buttered baking sheet in a moderate oven (350F) for about 8 minutes, or until the little cookies are lightly browned.
The cookbook helpfully notes that the cookies should be shaped into cylinders about 2.5 inches long and 1/2 inch thick.
These turned out nicely, sort of a mini sugar cookie, crisp on the outside and doughy on the inside, and they're very easy to make.