Creole-Style Pork Tenderloin PattiesThe New Antoinette Pope School Cookbook Copyright 1961
Have pork tenderloin patties sliced and flattened to about 1 inch in thickness. Season with salt and pepper. Roll in flour or bread crumbs, dip into one egg beaten with 1 tablespoon milk, then into very light bread crumbs again. Let stand on wax paper about 20 minutes, turning them over twice while standing. Brown meat in about ¼-inch hot fat on both sides over moderate heat (I used a little bit of canola oil). Pour over meat 1 cup crushed tomatoes (crush with hand) I used diced tomatoes, ½ teaspoon salt, ¼ teaspoon pepper, 1 small thin-sliced onion and 1 small thin-sliced green pepper that has been sautéed in a little shortening 5 minutes. Add ¼ teaspoon baking soda. Cover and simmer 20 to 30 minutes, or until meat is tender when tested with a fork. Do not overcook, and keep heat low.
1 pound serves 3 or 4.
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I had never heard of the Antoinette Pope Cooking School but apparently it was a popular cooking school in Chicago. This was a steal for $2 at the auction compared to the prices I see on Amazon and ebay. I can see why it's still in demand. I think I'll get a lot of use out of this book. Not all of the recipes are written in this paragraph style which can be a bit confusing but it saves me some typing.
I picked this recipe because I had everything on hand to make it (I've really been trying to use stuff up). This turned out to be a real winner. I would definitely make it again. It was very flavorful and I loved it with mashed potatoes. It had a very familiar flavor but I couldn't pinpoint exactly what it reminded of - maybe swiss steak or chicken parmesan (from the combination of the breading and tomato).
There were a bunch of ads in the back of this cookbook and surprisingly almost all of the products are still being sold today - Royal Gelatin, Swan's Down Cake Flour, Marshmallow Fluff, Certo Liquid Pectin and several others. Considering it was published over 40 years ago, I thought that was impressive.
Blast From The Past: Spicy Meatballs with Fiery Chili Sauce from December 2006. I made these again using ground turkey and I think they were even better.
Question of the Day: Have you ever heard of the Antoinetter Pope Cooking School?
No, I haven't. This dish really looks delicious. It reminds me of Swiss Steak, too.
ReplyDeleteI haven't either.
ReplyDeleteI so wish I had your organization skills and work ethics. This week's dinners for us are a joke. Daughter is down with her hip, so I'm the chauffeur for the family. Between Dr. visits, VBS, IRS snafus, etc., I can't seem to get a meal together that amounts to anything. Can you clone yourself?
Jan
No, I haven't either. But it is interesting that the ads are for stuff we can still buy!
ReplyDeleteaNo, I have not! I thought of you on the Fourth of July when my boyfriend's mom showed me original copies of the Pillsbury Bake Off cookbooks from 1955 and 1956!
ReplyDeleteHello fellow vintage cookbook collector. I was searching Blog Land for kindred spirits & found you. My blog is a hodge podge of many things, but I've blogged a lot recently about vintage cookbooks & modernizing the recipes. Stop by sometime.
ReplyDeleteFor your daily dose of vintage goodness & a bit of silliness, stop by Confessions of an Apron Queen, the home of Vintage Thingies Thursdays.
I have the New Antoinette Pope School Cookbook. I bought it in the 70's because my mom went to her cooking school and had the cookbook. It is a great book and I guess pretty hard to find now.
ReplyDelete