Tuesday, June 7, 2011

Pinwheel Casserole

This recipe comes from the August 1950 issue of Women's Home Companion magazine. The thing that intrigues me most is the veiled advertisement for MSG.

Use of canned and other prepared ingredients is also interesting.

Might be fun to do an updated version of this one.

Pinwheel Casserole

Condensed cream of celery soup, 1 can
Milk, 2/3 cup or half evaporated milk and half water
Cooked vegetables, 3 cups mixed (lima beans, carrots and peas, or green beans)
Monosodium glutamate*, 1/8 teaspoon
Prepared biscuit mix, 1/14 cups
Milk, 1/3 cup or half evaporated milk and half water
Pimento, chopped, 2 tablespoons
Cheese, American Process, grated, ½ cup (2 ounces)

Combine soup and 2/3 cup milk in 1 ½ quart saucepan. Bring to boil, stirring until smooth. Add vegetables and monosodium glutamate. Pour into shallow baking dish (6 x 10 inches); place in hot oven 425° and heat until bubbly before adding pinwheels. While this heats combine biscuit mix and milk, stir just enough to blend. Turn out on lightly floured board and knead lightly a few times. Roll into rectangle about 8 by 12 inches. Sprinkle with pimiento and cheese. Starting with long side, roll up jelly-roll fashion; cut into 16 slices. Arrange sliced-side down on top of vegetable mixture. Bake in hot oven 425 for 20 to 30 minutes until pinwheels are well browned. Makes 6 servings.

*This unique seasoning (see it on your grocer’s shelf) enhances and blends food flavors. Try it too when cooking vegetables solo: a dash added to the water in which they’re cooked brings out the best in them.

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