8a - GLAZED CORNED BEEF

8a - GLAZED CORNED BEEF

8-lb corned-beef brisket
2 medium onions, peeled and quartered
2 bay leaves
1 teaspoon salt
10 whole black peppers
1 clove garlic
4 whole cloves

GLAZE:
1/2 cup dark corn syrup
1 tablespoon prepared mustard

1. Day before serving: Put brisket in large kettle; cover with cold water.
2. Add onions, bay leaves, salt, black peppers, garlic, and cloves. Bring to boiling.
3. Reduce heat and simmer, covered, about 4 hours, or just until corned beef is fork-tender.
4. Remove corned beef from cooking liquid. Cool completely. Refrigerate, covered, overnight.
5. Next day, make Glaze: In small saucepan, combine corn syrup and mustard.
6. Bring to boiling over medium heat, stirring constantly. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat and let cool.
7. Trim any excess fat from corned beef. Place meat on rack in broiler pan. Brush top and sides with some of the glaze.
8. Run under broiler, 5 or 6 inches from the heat, 10 minutes; brush several times with remainng glaze.
9. Let corned beef cool. Refrigerate until ready to serve.
Makes 12 servings.

7a - CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES

1 + 1/4 cups sifted* all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup light brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
1/2 cup butter or regular margarine, softened
1 cup coarsely chopped walnuts
1 pkg (6oz) semisweet chocolate pieces

1. Preheat oven to 375F.
2. Into large bowl, sift flour with baking soda and salt.
3. Add sugars, egg, vanilla, and butter. With wooden spoon or portable electric mixer at medium speed, beat until smooth and well combined - about 1 minute.
4. Stir in walnuts and chocolate pieces.
5. Drop by the tablespoonful, 2 in ches apart, onto ungreased cookie sheets.
6. Bake 10 to 12 minutes, or until golden. Remove to wire rack; cool.
Makes about 3 dozen
*Sift before measuring

 CHOCOLATE CHIP-RAISIN COOKIES
Substitute 1 cup dark raisins for 1 cup walnuts. Proceed as directed.

CHOCOLATE CHIP - COCONUT COOKIES
Substitute 1 cup flaked coconut for 1 cup walnuts. Proceed as directed.

6a - BUTTERSCOTCH PECAN PIE

BUTTERSCOTCH PECAN PIE

3 eggs
1 cup light corn syrup
1/8 teaspoon vanilla extract
1 cup light brown sugar, packed
2 tablespoons butter or margarine, melted
1 cup pecan or walnut halves
9-inch unbaked pie shell
Whipped cream

1. Preheat oven to 400F.
2. In medium bowl, beat eggs slightly. Add cornsyrup, salt, vanilla, brown sugar, and butter; mix well. Stir in nuts. Pour into unbaked pie shell.
3. Bake 15 minutes. Reduce heat to 350F and bake additional 30 to 35 minutes, or until outer edge of filling seems set.
4. Let cool completely on wire rack. Just before serving, decorate around edge with rosettes of whipped cream.
Makes 8 servings.

CHOCOLATE PECAN PIE
Melt 2 squares (2oz) unsweetened chocolate in top of double boiler, over hot (not boiling) water. Stir in egg mixure to step 2. Proceed as directed for Butterscotch Pecan Pie.

5a - BROWN SUGAR APPLE PIE

BROWN SUGAR APPLE PIE

1 pk (11oz) piecrust mix
1/2 cup light brown sugar
1/2 cup granuated sugar
2 tablespoons flour
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
6 cups thinly sliced, pared, tart apples (about 2 lbs)
1 + 1/2 teaspoons grated lemon peel
2 tablespoons butter or margarine
1 egg yolk

1. Make pastry as package directs. Roll pastry for bottom crust as directed in Rhubarb Custard Pie (Card 17a).
2. Preheat oven to 425F. In large bowl, mix sugars, flour, cinnamon, nutmeg, and salt. Add apples; toss lightly to combine. Turn apple mixture into pastry-lined pie plate, mounding up in center to support top crust. Sprinkle with lemon peel. Dot apples with butter cut in small pieces.
3. Roll out remaining pastry into 12-inch circle. Fold over in quarters; cut slits for steam vents.
4. Using scissors, trim overhanging pastry of bottom crust to measure 1/2 inch from rim of pie plate. Carefully place folded pastry for top crust so that point is at center of filling, and unfold. Using scissors, trim overhanging pastry of top crust to measure 1 inch from edge all around. Moisten edge of botom pastry with a little water. Fold top pastry under edge of bottom pastry.
5. With fingers, press edges to seal. Press upright to form rim. Crimp edge: Place thumb on edge of pastry at an angle. Pinch dough between index finger and thumb. Repeat at the same angle all around. Mix yolk with 1 tablespoon water; brush on crust. Bake 45 to 50 minutes, until apples are tender, crust golden. Server warm. Serves 6 to 8.

4a - BARBECUED SPARERIBS

BARBECUED SPARERIBS

4lb spareribs, cracked in half, lengthwise
1 onion, peeled and quartered
2 teaspoons salt
1/4 teaspoon pepper
*BARBECUE SAUCE*
1/2 cup cider vinegar
1/2 cup light brown sugar, packed
1/2 cup catsup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1 clove garlic, crushed, Dash cayenne

1. In large kettle, place ribs, onoin, salt, pepper, and 3 quarts water. Bring to boiling. Reduce heat, and simmer, covered, 1 + 1/2 hours, or until very tender. Drain.
2. Meanwhile make Barbecue Sauce: In medium saucepan, combine all ingredients for the sauce. Simmer uncovered, 1 hour, stirring occasionally.
3. Arrange spareribs on rack in broiler pan. Brush with sauce. Broil, 5 inches from the heat, basting frequently with sauce, 10 minutes on each side.
Makes 6 servings.

3a - BAKED MACARONI AND CHEESE

BAKED MACARONI AND CHEESE

1 pkg (8oz) elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
2 cups (8 oz) cheddar cheese, grated
1 large tomato, thickly sliced

1. Preheat oven to 375F. Cook macaroni as package label directs; drain.
2. Meanwhile, melt butter in medium saucepan. Remoe from heat. Stir in flour, salt, and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat and simmer mixture 1 minute. Remove from heat.
3. Stir in 1 + 1/2 cups cheese and the macaroni. Pour into a 1+ 1/2 quart, shallow casserole. Arrange tomato slices over top. Sprinkle remaining cheese over top.
4. Bake 15 minutes, or until cheese is golden brown.

Makes 4 to 6 servings.

2a - BAKED HAM & SCALLOPED POTATOES

BAKED HAM & SCALLOPED POTATOES

6-lb fully cooked bone-in half ham
3 lb potatoes, pared and thinly sliced
4 medium onions, thinly sliced
3 teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour
1/8 teaspoon pepper
1/8 teaspoon paprika
2 + 1/4 cup milk
1/4 cup brown sugar, packed
2 tablespoons honey or corn syrup
1/2 teaspoon dry mustard
Paprika

1. Preheat oven to 325F. Wipe ham with damp paper towels. Place ham on rack in shallow roasting pan.
2. Bake, uncovered, 1 + 1/4 hours.
3. Place potatoes, onions, and 2 teaspoons salt in large sauce-pan; cover with water. Bring to Boiling and boil gently 5 minutes, or until potatoes are just tender. Drain.
4. Melt butter in small sauce pan. Remove from heat. Add flour, 1 teaspoon salt, pepper, and paprika, and stir until smooth. Gradually stir in milk. Bring to gentle boil, stirring constantly; boil gently 3 minutes. Set sauce aside.
5. Remove ham from oven. Increase oven temperature to 400F. Mix brown sugar, honey, and mustard; pat mixture on ham. Insert meat thermometer in center of ham, away from bone.
6. Place ham in center of 3-quart shallow baking dish or shallow casserole. Spoon drained potato mixture around ham. Pour sauce over potato mixture. Sprinkle potatoes with paprika.
7. Bake 25 to 30 minutes or until meat thermometer registers 130F and sauce is bubbling.
Makes 6 to 8 servings.

1a - BAKED CORN PUDDING

BAKED CORN PUDDING

2 pkg (10 oz size) frozen corn, thawed and drained
3 eggs, well beaten
1 teaspoon grated onion
1/4 cup unsifted all-purpose flour
2 teaspoons salt
1/4 teaspoon white pepper
1 tablespoon sugar
Dash nutmeg
2 tablespoons butter or margarine, melted
2 cups light cream
1 can (4oz) pimientos, drained and coarsely chopped

1. Preheat oven to 325F. Lightly grease a 1+1/2 quart, shallow baking dish.
2. In large bowl, combine corn, eggs, and onion; mix well.
3. Combine flour, salt, pepper, sugar and nutmeg. Stir into corn mixture.
4. Add butter, cream, and pimientos; mix well. Pour into prepared dish. Set dish in pan. Pour hot water into 1-inch depth around dish.
5. Bake, uncovered, 1 hour, or until pudding is firm and knife inserted in center comes out clean. Serve hot. Cut into squares.
Makes 8 servings.

A - Our Rich Heritage

OUR RICH HERITAGE

American cooking has a long and colorful tradition. When the pilgrims first landed at Plymouth Rock in 1620, they found the Indians cooking with such foods as cranberries and pumpkins, corn and maple syrup - foods unknown to Europeans at the time, but now known and cherished throughout the world. At the first Thanksgiving, Pilgrims and Indians joined together to feast on wild turkey and venison.

Over the centuries, as the frontier expanded and the United States grew to be the greatest nation in the world, people from every land emigrated to America, bringing their native recipies with them, adapting them to local and seasonal foods, improvising with new ingredients, experimenting with strange new recipes from foreign shores.

Today American cooking is as varied as the fifty states themselves. And our vast distribution network makes it possible for almost everyone to buy almost anything, any time of the year.

In this section you'll find heirloom recipes that are distinctly American; recipes that have been treasured for generations, carefully preserved on yellowing pages, jealously guarded or proudly passed on from mother to daughter, from neighbor to neighbor. These are the recipes that have that unique "homemade" flavor you remember from grandmother's kitchen. Each recipe has been carefully tested in McCall's kitchens.


Mary Eckley, Food Editor, McCall's Magazine