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"Follow Me"
Sample Recipes
ACKNOWLEDGEMENTS
The Fort Benning Woman's Club is very proud to offer this tour of the "Kitchen's
of the World."
This Cook Book is the result of the combined talent and ingenuity of a great num
ber of people, and for this reason it is impossible
to list and thank them all individually.
Our gratitude must go to the entire Cook Book Committe, with a special "Thank Yo
u" to Miss Jess W. Walls and Mrs. Jack L. Treadwell,
the hard-working Chairman and Co-chairman. Great credit is given to those collec
ting recipes, selecting recipes and those editing the recipes.
We are grateful to Mrs. Ullrich Hermann who expertly handeled the publicity and
to Mrs. Harry Reeder and Mrs. Jospeh E. Collins who designed
the cover and drew the clever sketches.
In advance we thank the Sales Committe.
We have reserved our greatest appreciation for Mrs. Herbert B. Pwell, who provid
ed the necessary advice and guidance to ensure the successful
accomplishment of this most important project.
It is the hope of the editors that this book should prove an invaluable guide, n
ot only practical but thoroughly enjoyable.

HORS D'OEUVRES AND BEVERAGE SAMPLE

Fish House Punch

A 'very' potent cooler, which goes down too easily. The recipe sounds awful but
the lemon juice converts it into a delicious drink barely tasting of liquor.
Station someone dependable at the punch bowl.
3/4 Pound Loaf Sugar
1 1/2 Pints freshly squeezed
Lemon juice
1 Bottle Jamaica Rum
1 Bottle Cuban Rum
1 Bottle Cognac
3 1/2 Pints Water
4 Ounces Peach Brandy or Apricot Brandy
Needless to say the better brands of spirits will give a smoother punch.
The ingredients must be mixed as follows:
Dissolve sugar in water, then add lemon juice and liquors.
Let stand to blend and "ripen" 3 hours or longer.
Pour over a block of ice, preferably in a silver punch bowl.
SOUPS AND VEGETABLE SAMPLE
Cold Tomato Soup
1 Cucumber, chopped
2 stalks celery
1 cup chopped green pepper
Salt and pepper
1 tsp, Tobasco sauce
1 tsp, Worcestershire sauce
1/4 to 1/2 cup olive oil
Then add big can tomato juice. Juice of one lemon. Chill and serve cold. Wonderf
ul for hot day.
Mrs. Harry Ellis.
SALADS AND SALAD DRESSING SAMPLE
French Dressing
1/2 cup wine vinegar
1 cut clove garlic
3/4 cup olive or salad oil
1/4 tsp. each dry mustard,
celery seed, freshly ground
black pepper and 3/4 tsp.
calt
Shake vigorously. Let stand at least one hour. Remove garlic.
Shake before using. Makes 1 1/4 cup.
BENNING BATTER SAMPLE
Onion Shortcake
2 cups sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening

2/3 cup milk

2 1/2 cups onions, sliced thin and broken into rings
1 tsp. salt
2 tbsp. salt
1 egg, slightly beaten
1/2 cup milk
Sift flour, baking powder and salt. Cut in shortening until it is like c
orn meal. Add milk and mix to a soft dough.
Flatten in a greased square (8x8) pan to about 1/4 inch thickness. Melt butter,
add onions and salt, and cook until a delicate
brown. Spread over dough. Add milk to egg and pour over onions. Bake in a hot ov
en (425) for 15 to 20 minutes. Cut in squares
and serve with a pot roast or beef with gravy.
Yield: 9 servings
CASSEROLE DISH SAMPLES
Spinach Souffle
2 tbsp. butter
2 tbsp. flour
1 tsp. salt & pepper
2 tbsp. chopped onion
1 cup milk
4 eggs, separated
1 cup Parmesan cheese or sharp cheese
Juice of one lemon
3 cups of spinach
Blend butter, flour, salt and pepper, add egg yolks slowly and the milk. Cook un
til thick as sauce. Add onion, juice of lemon and spinach.
Bea tegg whites until stuff, fold in gently. Grease casserole and pour mixture i
n. Bake in oven 350 for 35 minutes.
MEATS AND SAUCE SAMPLES
Spoonburgers
1 lb. ground round
1 can chicken gumbo soup
1 large onion, chopped
1 tsp chili powder
1 clove garlic, chopped
2 tbsp. mustard (prepared)
1/4 cup ketchup
Salt and Pepper
Worcestershire
1/4 cup of water
Brown meat till mealy. Add onions till soft, also garlic.
Add all other seasonings, soup and water. Simmer with lid 30 minutes. Remove lid
and simmer till thickens (about 10 minutes). Spoon on toasted or plain buns.
POULTRY SAMPLES
Hot Chicken Salad

4 c. diced chicken
2 1/2 c. broth
1/4 - 1/2 c. rice
1 small can pimientos
1 c. cut celery
1 cut onion
1 c. blanched almonds
1 can mushrooms
Cook rice in broth until almost tender. Add celery and onion and cook un
til tender. Add chicken, mushrooms, pimientos and almonds.
Add more broth if necessary. Cover with buttered bread crumbs and bake in 325 ove
n for 1 hour.
FISH AND SEAFOOD SAMPLE
Green Rice
1 cup raw rice - cook
2 cups cheese (after grating)
1/4 lb. butter
2 cups grated parsley (after grating)
1 small onion, grated
2 eggs, beaten slightly
1 cup milk
Grease casserole. Mix above ingredients. Put in casserole and bake in 35
0 oven 35 - 40 minutes.
To use with Lobster Dewey, put in ring mold and when done fill center wi
th lobster and serve.
DESSERT SAMPLE
Duette Dew
2 eggs
1/4 cup cream (canned)
3/4 cup sugar
1/2 lb. dates, cut in pieces
1 cup chopped nuts
2 tbsp. flour
1 tsp. naking powder
1/8 tsp. salt
To beaten eggs add sugar, cream, dates and nuts. Mix flowur, baking pwod
er and salt and add to above mixture.
Pour into well greased pan. Bake 20 minutes in medium oven. When cool, pick apar
t with fork and add whipped cream.
Serve on plate or in individual dishes topped with whipped cream.
Serves 6 to 8
End Samples 1