Spry shortening recipe nets Pennywise Steak

Posted: November 8, 2017 at 1:44 a.m.

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

This recipe is for Barbara Emery.

I recently received a postcard from Emery regarding a lost recipe for Pennywise Steak. The recipe appeared on the Spry brand shortening label.

Spry was a brand of shortening produced by Lever Brothers that was popular in the 1930s-60s. Spry was a direct competitor to Crisco.

I didn't find the recipe in our archives, but I was able track down a photo of the Spry label that featured the recipe.

Pennywise Steak

1/2 cup fine bread crumbs

3/4 cup milk

1 1/2 pounds ground beef

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 teaspoon onion juice

Shortening

Combine crumbs and milk and let stand while meat is being prepared.

Combine beef, salt, pepper, onion juice and crumb mixture. Shape meat in the form of a steak and rub surface with shortening.

Place steaks on rack under broiler. Broil steak on one side until well browned, 6 to 10 minutes. Turn and brown on other side. Remove steak to hot platter and serve with french fried potatoes.

Lamb choplets: Use ground lamb shoulder instead of beef. Rub with shortening and saute in a hot skillet until brown on both sides.

Makes 6 servings.

Frances Kennedy shares this recipe for cheese wafers that incorporates crisped rice cereal.

Cheese Wafers

2 cups crisped rice cereal

1/4 teaspoon ground red pepper (cayenne)

2 cups flour

1/2 pound grated sharp cheddar cheese

1/4 to 1/2 teaspoon garlic powder

Combine all ingredients and mix well. Shape into balls; flatten with fork. Bake about 10 minutes at 400 degrees. Store in an airtight container. Kennedy notes a tin works best.

Kennedy also shares her favorite recipe for chicken spaghetti.

Unlike many chicken spaghetti recipes this one is prepared in one pot.

Chicken Spaghetti

1 large or 2 small chicken breasts (to make 2 cups shredded meat)

12 ounces dried spaghetti

Canned chicken broth, as needed

1 onion, chopped

1 bell pepper, chopped

2 ribs celery, chopped

1 stick margarine or butter

1/2 pound Velveeta, cubed

2 cans Ro-Tel tomatoes and green chiles

Poach or boil chicken until cooked through. Remove chicken from liquid -- do not discard liquid. Pull chicken apart into pieces; set aside. Add the spaghetti noodles to the chicken cooking liquid and cook until tender. If necessary, add some canned chicken broth.

Meanwhile, saute onion, bell pepper and celery in margarine until tender.

Add vegetables to spaghetti, along with the cooked chicken, the cheese and Ro-Tel. Stir until cheese melts.

Serve.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com

Please include a daytime phone number.

Food on 11/08/2017