Fortuna Cooks

1 lb Eggplant

1/4 cup boiling Water

1 small Onion Chopped

1/4 teaspoon Salt

2 cups fresh Tomatoes ( chopped)

1/2 cup Onion ( freshly chopped)

1 clove Garlic (minced)

1/4 cup diced Green Chilis

1/2 teaspoon Salt

1/4 teaspoon Sweet Basil

2 Eggs (beaten)

1 cup Monterey Cheese

Peel and cut eggplant into 1 inch cubes and cook with onion in boiling salted water for 10 minutes. Drain. Combine the rest of ingredients except cheese. Pour into oiled 1 1/2 quart , casserole. Cover and bake in 375 degree F oven for 1/2 hour. Remove cover and reduce heat to 350. Sprinkle top with cheese. Continue to bake until cheese melts becoming bubbly. (serves 4)

2 tablespoons Oil ( or bacon drippings)

2 lbs Hamburger ( not to lean)

3 or 4 cloves Garlic ( minced)

1 Onion ( chopped ) about one cup

1 can ( 8 ounces) Tomato Sauce

1 1/3 teaspoon Salt

2 to 3 tablespoons Chili Powder

1/2 teaspoon Cumin Seed

3 cups Water

1/4 cup Flour

Heat oil. Add hamburger and cook, stirring and turning until meat loses red color. Stir in all other ingredients, cover and cook slowly, about 3 hours or longer. to a thick , rich consistency. Before adding sauce to beans, add one cup of hot water to the sauce, then thicken slightly , using 1/4 cup flour mixed smooth 1/3 cup warm water. Stir into beans, add salt if needed.

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Fortuna California Cooks
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Cover one pound ( 2 cups) of California pink beans ( or light red kidney beans) with boiling water and let stand an hour or so. Drain beans put into large , heavy pot, cover with boiling water again and add:

1 Onion ( chopped) ( about 5 cup)

1 to 3 cloves ( minced)

1/3 cup Bacon drippings ( or oil)


1 1/2 teaspoon salt1 cup ( 8 oz) Tomato Sauce1 1/2 teaspoon Chili Powder1/4 teaspoon Cumin Seed ( or powder)Cook slowly ( covered) about three hours , till beans are tender and a rich sauce is formed. Add more hot water if , if necessary. Beans should be neither too dry or too juicy.These Chilibeans will make 8 to 10 servings as a side dish. To make them into Chili Con Carne for a main dish , cook the following meat sauce separately while beans are simmering.

Winnipeg Cabin Cottage

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1 lb Calif. Pink Beans

1 tablespon Cumin Seed

4 slices Bacon

1 small Onion

1/2 Green Pepper

1 clove Garlic

1/2 teaspoon Cinammon

1 /4 teaspoon Pepper

1 8 ounce can California Tomato Sauce

1/3 cup Calif Catsup

Soak beans overnight/ Drain , cover generously with water. bring to boil, then heat to summer. Add cummin seed and simmer for an hour. Meanwhile, cut up bacon and cook in frying pan till clear. Chop onion , pepper and garlic. Add to bacon and cook till soft. Add cinnamon pepper , tomato sauce and catsup. Heat to boiling, add to beans and continue cooking ( about 45 minutes or till tender). Add salt and pepper to taste).

Fortuna California Cooks
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Orange Date Sauce for Custard

1/4 cup Sugar

1 tablespoon Cornstarch

1/3 cup Orange Juice

1 tablespoon Lemon Juice

1/2 teaspoon grated Orange Peel

Combine sugar and cornstarch . Combine orange and lemon juices. Gradually pour sugar mixture, stirring constantly. Bring to boil, stirring constantly. Boil one minute. Remove from heat and stir in peel. Cool slightly before spooning over custard ( makes about 3/4 cup sauce)

Fortuna California Cooks

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4 Eggs (beaten)

1/2 to 1/3 cup sugar ( or honey)

1 /4 teaspoon salt

1 teaspoon Pure Vanilla Extract

2 cups Milk

Combine all ingredients. Cover bottoms of 6 glass ( not pottery or plastic) custard cups with one of the variations. Pour custard mixture into cups. Place cups on a metal rack in a large frying pan. Pour cold water into pan to half the height of custard cups and cover very tightly. Bring water to rolling boil. Remove pan from heat. Allow custards to steam in covered pan 12 to 15 minutes. ( or until knife inserted in center comes out clean). Serve immediately or refrigerate until cold.

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2 Cups Graham Cracker Crumbs ( about 14 double crackers)

1/2 cup Butter (melted)

1/2 cup fresh Lemon Juice

1/2 pint Whipping Cream

1 (8 ounce) pk Cream Cheese

1 can Condensed Milk ( Not Evaporated)

1 envelope plain Gelatine

1/2 cup cold Water

1 teaspoon pure Vanilla Extract

1 cup ( 1/2 pint) Sour Cream (optional)

Use 9 inch deep dish pie plate for crust. Combine crumbs and butter until thoroughly mixed. Line pie plate with 3/4 of the crumb mixture. Stir lemon juice into cream and let it stand for 10 minutes. Mash softened cream cheese and beat in condensed milk gradually. Set cheese mixture aside. Add gelatine to water in double boiler and let it stand for five minutes.

Whip lemon cream mixture until it becomes to stiffen. Pour in cream cheese and beat until completly blended. Add dissolved gelatin, stir and add vanilla. Pour into gelatin cracker crumb pie crust and chill until firm. Top with sour cream or fresh fruit, if desired. Sprinkle top with remaining cracker crumbs.

Fortuna California Recipes

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1 frying Chicken ( disjointed)

Salt and Pepper

1 cup Catchup

1/2 cup Honey

1 Large Lemon ( sliced)

1 can ( 1 lb 13 oz.) cling Peach Halves

Arrange pieces of chicken in shallow baking pan. Season with salt and pepper . Combine catsup and honey. Pour over chicken, turning pieces to coat all sides. Places slices of lemon over the chicken. Heat oven to 325 degrees F. Bake uncovered one hour or until tender. Turn chicken pieces once while baking. During the last 15 minutes of baking , increase heat to 350 degrees. Serve on platter with well drained cling peaches around chicken.

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3 1/2 to 4 lb Chuck Blade or other Pot Roast

1/2 pkg Onion Soup Mix

3 tablespoons Water or Red Dry Wine

2 tablespoon Honey

1 Bay Leaf

Place roast in center of wide piece of heavy duty aluminum foil in roasting pan. Bring foil up around sides or roast. Mix together onion soup and wine. Stir in tomato juice and honey. Blend and pour over roast. Add bay leaf. Wrap foil loosely around meat. Seal edges to form an almost air tight package. Heat oven to 350 degrees F. Bake roast 45 minutes per pound. Skim off fat before thickening meat juices for gravy.

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1 center cut ready to eat Ham slice ( about 2 inches thick)

2 teaspoons Dry Mustard

1/3 cup Honey

1/2 cup Port or Sherry

Trim ham slice and score flat. Rub slice with dry mustard, using one teaspoon mustard for each slice. Place in a shallow baking pan. Combine honey and wine. Pour over ham. Heat oven to 350 degreees F. Bake uncovered 35 minutes ( or until done)

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