I wrote "EXCELLENT!" on the top of each one of these recipes. I’ve seen requests for Yankee Kitchen recipes on several web forums. Perhaps these old favorites are some of the ones you’ve been seeking.
Callers frequently asked Gus Saunders to repeat his recipe for roast beef. Here is his no-fail recipe for a perfectly cooked roast beef.
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Preheat oven to 500 F. Make sure that beef is at room temperature.
Cook beef 5 minutes per pound. Turn oven off. Leave roast in oven for 2 hours for medium rare, 15 minutes less for rare, or 15 minutes more for well-done.
DO NOT OPEN OVEN DOOR until cooking time is up.
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I do not have the name of the contributor on this one. Someone was looking for a favorite meatloaf recipe from Boozie Nickerson. Perhaps it's this one.
Mix 1 lb. hamburg with 1/3 c. rolled oats or toasted breadcrumbs. Add ¼ c. finely chopped onions, 1 c. canned tomatoes or ½ tomatoes and ½ ketchup or chili sauce. Add ½ c. instant non-fat dry milk, salt and pepper, 1 TB Worcestershire sauce, and 1c. crushed croutons (optional). Mix all and shape into loaf and place in a lightly greased, shallow baking dish. Bake at 350 F for 1 hour. Instead of shaping into a loaf, you can layer in a dish with mashed potatoes or bread stuffing.
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Candice was a frequent contributor of the Yankee Kitchen. Here is a nice autumn favorite!
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2 ½-3 lbs. chicken pieces
¼ c. oil
½ c. chopped celery
8 oz. can whole berry cranberry sauce
½ c. ketchup
2 ts. lemon juice
1 ts. brown sugar
1 ts. worcestershire sauce
1 ts. mustard
1 ts. vinegar
salt and pepper to taste
In a skillet, brown chicken in oil. Add salt and pepper. Remove chicken from pan and place in a lightly greased 9 x 13 pan. In the same skillet, cook onions and celery until tender but not brown. Add remaining ingredients. Skim off fat. Pour over chicken. Bake uncovered at 325 F for 1 hr. and 15 minutes. Baste with sauce. (My own notation is “double the sauce”.)
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