Astronaut Wives Recipes: Recipes from Out of This World

By Richard Szymanski

Inside this book, you will find a wonderful collection of recipes from astronaut's wives from 1968-1978, starting with the Apollo 11 Mission all the way through Apollo 17. These recipes were favorites of the astronauts and their families.

• Language: English
• Publisher: Page Publishing, Inc.
• Release date: Feb 28, 2023
• ISBN: 9781662488290

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Astronaut Wives Recipes

Recipes from Out of This World

Richard Szymanski

Copyright © 2023 Richard Szymanski

All rights reserved

First Edition

PAGE PUBLISHING

Conneaut Lake, PA

First originally published by Page Publishing 2023

ISBN 978-1-6624-8830-6 (pbk)

ISBN 978-1-6624-8829-0 (digital)

Printed in the United States of America

Table of Contents

Lime Chiffon Pie

Chicken with Almonds

A Chicken Happening

Chicken in Wine Sauce

Crunchy Creamed Chicken

Chicken a la Babala

Spaghetti-Chicken Casserole

Baked Chicken in Sour Cream

Chicken Spaghetti

Chicken a la Provencale

Sweet and Sour Pork or Spareribs

Submarine Sandwiches

Sweet and Sour Pork

Our Favorite Casserole

Veal Paprika

Ham Loaf

Sauteed Lamb's Kidneys

Ham Loaf

Baked Ham de Luke

Pork Chop and Rice Casserole

Lamb Curry

Barbecued Spareribs

Sue's Pizza

Sandwiches

Lasagna (Children's Favorite)

My Last-Possible-Minute Dish

Beef Stroganoff

Moo-Goo

Spoon Bread Tamale Bake

Venison Solmnera Barbecue Sauce

Steak Tartar

Lasagna

Quickies

Creole Anything

Aunt's Recipe for Meat Loaf

Chili con Carne Frijoles Improviso

No-Name Casserole

Panfryed Steak with Mushroom Sauce

My One Company Meal

Busy Day Chili

Burgundy Pot Roast

Chili

Ground Meat Casserole

Cherokee Casserole

Swiss Steak

Spaghetti Sauce with Meat

Beef Bourguignon

Barbecued Meatballs

Hamburger Stroganoff

Hamburger Stroganoff

Best o'Burgers

Beef Goulash

Vichysoisse

Baked Red Snapper

Quickies

CRAB IMPERIAL

Suet Pudding

Apple Crisp Delight

Chocolate Dew Cake

Grandmother's Pumpkin Pie

GOLDEN CREAM CHOCOLATE CAKE

Upside Down Cake

Sand Tarts Supreme

Doris Cake (Pound Cake)

Fruitcake

Aunt Bill's Brown Candy

Chocolate Eclairs

Chocolate Cake

Orange Slice Cake

CHOCOLATE CREAM PIE

Chocolate Drop Cookies

Heavenly Hash

Oatmeal Crispies

Charlotte Russe a la Williams

Lime Pie (From My Aunt)

Carrot Cake

Pineapple Ice

Quickie Meat Dish and Salad (For those busy days)

Cheese-Shrimp Dinner

Lobster Thermidor

Snails (Les Escargots)

Seafood Mold

Curried Lobster Flambe

Lobster Newberg

Chopped Spinach

Loony Irish Potatoes

Potato Bites

Kartoffel-Puffer (Potato Pancakes)

Chinese Asparagus

Vichy Carrots

Pork 'n Bean Bake

Stuffed Mushrooms

Mushrooms in Cream

Peas a la Bonne Femme

Broccoli Casserole

Green Bean Casserole

Asparagus Delicious

Spinach Delicious

Asparagus Mold (for 12)

Eggplant Parmesan

Green Beans Aux Herbes

Broccoli and Rice

Venetian Rice and Peas

Spanish Rice

Chinese Fried Rice

Egg Flower Soup

Clear Tomato Soup

Oxtail Soup

Cranberry Congealed Salad

Lemon Gelatin Salad

Banana Fritters

Stuffed Eggs Mornay

Danish Pancakes (Her favorite breakfast)

Old-Fashioned Raised Buckwheat Cakes

Huge Recipe for Swedish Pancakes with Orange Sauce (Serve with sausage)

French Toast

Hot Rolls—Our Favorite

Buttermilk Biscuits

Campfire Coffee

Spiced Tea

Cheese Balls

Anchovy Puffs

Poppy Seed Dressing (3 1/2 cups)

Creamy Blue Cheese Dressing

Sour Cream Dressing

Bacon Crunchy Chip Dip

Barbecue Sauce

Hard Sauce

Lobster and Shrimp

Banana Nut Loaf

Apple Nut Loaf

Anise Seed Cookies

24-Hour Orange Cake

Apple Kuchen

Shortcake for Strawberries

Strawberries and Cream

Oatmeal Cookies (Kids' Favorite Cookies)

Aunt Vi's Lime Gelatin Salad

Strawberry Meringue Pie

Delicious Coffee Cake

Christmas Date Cake

Lemon Pie

Sour Cream Coffee Cake

Kolachy

Candy Orange Slice Cookies

Pumpkin Bread

Sugarless Dietetic Ice Cream

STRAWBERRY DELIGHT

Dream Cake

Dutch Cookies

Quickies

Oatmeal Chocolate Chip Cookies

Sautéed Chicken

Broiled Flank Steak

Meringue Shells

Yorkshire Pudding

Chicken and Almonds

Cucumber Lime Jell-O Salad Ring

Creamed Spinach

Broiled Tomatoes

Crabmeat Casserole

Shrimp Creole

Shrimp Dip

Creepler

Chinese Hamburger

Bill's Favorite Meat Dish

Spaghetti Favorite

Italian Meatballs

Savory Roast Beef

Poor Boys

Chop Suey

Beer Steak

Beef and Noodle Casserole

Pot Roast

Top Round Steak Delight

Cranberry Salad

Bean Salad

Bing Cherry and Coke Salad

Fluffy Fruit Mold

Italian Salad

Fresh Spinach Salad

Fruit Salad

Butterscotch Sauce

Chocolate Frosting

Three Bean Salad

About the Author

Aldrin

Lime Chiffon Pie

1½ c. crushed chocolate wafer cookies

1/4 c. sugar

1/3 c. melted butter

4 eggs, separated

1/4 t. salt

2/3 c. sugar

1/2 c. fresh, bottled, or reconstituted frozen lime juice

1 envelope unflavored gelatin

1/4 c. cold water

1 t. grated lime rind

Few drops green food coloring

1/2 c. cream, whipped

Chocolate curls.

Combine cookie crumbs, sugar, and butter in a bowl. Mix until blended. Press mixture firmly into a greased 9-inch pie pan. Cover bottom and sides evenly. Chill about an hour. Beat egg yolks until thick and lemon-colored. Add salt and beat in 1/3 c. sugar. Stir in lime juice gradually. Cook mixture in the top of a double boiler over hot water until it thickens slightly, stirring constantly. Soften gelatin in cold water. Add to hot mixture and stir until gelatin is dissolved. Remove from heat and chill in a pan of ice cubes until mixture is the consistency of beaten egg white. Whip egg whites and remaining 1/3 c. of sugar. Carefully fold gelatin mixture into egg whites. Fold in lime rind and enough food coloring to tint mixture a pale green. Pour filling into chilled cookie shell. Chill in refrigerator until firm, about 4 hours. Just before serving, decorate top with a rim of whipped cream sprinkled with chocolate curls shaved from a bar of sweet or semi-sweet chocolate.

*****

This is a company dessert recipe—a lot of work, but I've made it for years and get compliments every time. But my poor family rarely, if ever, is served it.

Young

Chicken with Almonds

broiler halves—one per person

salt

pepper

paprika

butter

lemon juice

slivered blanched almonds

wild and brown rice mix

Lay halves in shallow baking pan of bottom of broiler. Add enough water to cover bottom of pan about 1/8 to ¼ inch. Sprinkle chicken with salt, pepper, and paprika. Dot with butter—be generous. Now squeeze juice of one lemon over all.

Bake slowly at 250°, allowing about 1 1/2 hours for good sized halves. Baste frequently—let liquid cook out of pan, so drippings will brown nicely. As soon as browned, add more water to sauce depth and keep adding as needed. Be sure to keep basting. About 1/2 hour before done, add a good, generous sprinkling of slivered blanched almonds. Nice served with packaged mixed wild and brown rice. Heap rice on large platter surrounded by chicken. Pour pan leavings over all.

Williams

A Chicken Happening

1 fryer, washed and cut up

Salad oil

2 t. tarragon vinegar

In medium sauce bowl combine:

1 t. dried parsley

1 t. powdered tarragon

dash garlic powder

1/2 t. oregano leaves

1 t. sweet basil

1 1/2 c. corn flake crumbs

1 c.