Thursday, September 16, 2021

Charlie Brown's Carrots Everyone Likes (1969)

  • 4 cups carrots, peeled and coarsely grated
  • 1/2 tspn salt
  • 1 tspn granulated sugar
  • 1 1/2 cups water
  • 2 tspns brown sugar
  • 1/4 cup cream 
Cook carrots in water with salt and granulates sugar until tender. Watch carefully so that water does not cook away too fast and carrots burn. 

Remove from heat and mash with potato masher (not too smooth). Add brown sugar and cream. Mix well and serve with butter on top. Serves 4.

More "Lost" Carrot Recipes
Carrot Soup with Potatoes (1911)
Old-Time Sweet Carrot Jam (1914)
 
(Origin - "Peanuts CookBook" cartoons by Charles Schulz, recipes by June Dutton. Published by Cider Mill Press, 1969.)

Monday, September 6, 2021

Vermont Maple Apples Dessert (1972)

  • 6 tart, firm apples such as McIntosh or Cortland
  • 2 cups maple syrup
  • 1 cups water
  • Sweetened whipped cream 
Remove the core from each apple, but otherwise leave them whole. Remove the peel from the upper half of each apple.

Combine the syrup and water, add the apples, and simmer until tender, about 1 hour. Serve cold, with sweetened whipped cream if desired. 

More "Lost" New England Recipes
Classic Boston Cream Pie (1972)

(Origin - :"The New York Times New England Heritage Cookbook" by Jean Hewitt, 1972.)

Turkey Cream Stew with Peas (1976)

  • 1/3 cup butter
  • 1/3 cup flour
  • 1 cup cream or evaporated milk
  • 1 1/4 cups turkey or chicken broth
  • 2 cups diced turkey
  • I cup each: drained peas, diced carrots, tiny whole white onions
  • 1/4 cup California sherry (optional)
Melt butter, stir in flour. Add cream and broth. Cook, stirring constantly, until mixture boils and thickens. 

Add all other ingredients. Heat gently, but thoroughly. Serve on hot biscuits or with egg noodles or rice. 

More "Lost" Turkey Recipes 
Deviled Turkey (1890)
Turkey and Crab Stuffed Squash on the Half Shell (1960)

(Origin - "California Five-in-One Cookbook" by Al Fischer and Mildred Fischer. Published by Golden West Publishers, 1976.)

Steamed Boston Brown Bread (1930)

  • 2 cups graham flour 
  • 2 cups cornmeal
  • 1 cup molasses
  • 3 cups sweet milk
  • 2 tbspns sugar
  • 1 1/4 tspns baking soda
  • 1 tspn salt
  • Raisins or nuts (optional)

Mix ingredients and steam in cans. Fill cans only half full.

Take from cans and set in oven until dry.

More "Lost" Bread Recipes
Brown Sugar Crumpets (1905)
Rolled Cinnamon Apple Buns (1927)

(Origin - "The Relief Society Cookbook" published in 1930 by the Rexburg, Idaho Relief Society.)

Yellow Squash Muffins (1984)

  • 2 lbs yellow squash
  • 2 eggs
  • 1 cup butter, melted
  • 1 cup sugar
  • 3 cups flour
  • 1 tbspns plus 1 tspn baking powder
  • 1 tspn salt
Wash the squash thoroughly, trim off the ends, cut into 1-inch pieces. and cook in a small amount of water for 15 to 20 minutes, or until soft. Drain well and smash. Measure 2 cups of squash.

Combine the squash. eggs, and butter. Stir well and set aside.

Combine the remaining ingredients in a large bowl. Make a well in the center of mixture; add the squash mixture. Stir just until moistened. Spoon into greased muffin pans and bake at 375 degrees for 20 minutes. Yields 18 to 24 muffins. 

More "Lost" Muffin Recipes
Cheddar Cheese Muffins (1985)
Sunset's Corn Pineapple Muffins (1963)

(Origin - "Utah Dining Car Cookbook" by the Junior League of Ogden, Utah, 1984.) 

Texas State Fair Corn Dogs (1976)

  • 6 - 8 hot dogs
  • 2/3 cup cornmeal
  • 1 cup flour
  •  2 tbspns sugar
  • 1 1/2 tspns baking powder
  • 1 tspn salt
  • 2 tbspns oil
  • 2/4 cup milk
  • 1 egg, slightly beaten
Combine all ingredients for batter. Boil hot dogs, put stick in the end of each dog, and dip in batter.

Cook in deep fat at 36- degrees until brown. Serves 6 to 8.

More "Lost" Hot Dog Recipes
Bourbon Hot Dogs (1975)
Mennonite Hot Dog Relish with Green Tomatoes (1950)

(Origin - "The Dallas Junior League Cookbook" published in 1976. Recipe by Mrs. Gary Utkov.) 

Sunday, August 8, 2021

Orange Marmalade Bread (1985)

  • 1 egg
  • 1 cup sugar
  • 1/3 cup butter, softened
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 1/3 cup orange marmalade
  • 1 tbspn grated lemon (use fruit, juice, and peel)
  • 1 1/2 cups flour
  • 3/4 cup oatmeal
  • 1 tbspn baking powder
  • 1/2 cup chopped walnuts

 Beat together the first 7 ingredients until blended. Combine, then add the next 4 ingredients, and stir until dry ingredients are just moistened. Do not overmix.


Divide batter between 4 greased and lightly floured mini-loaf pans, place pans on cookie sheet, and bake in a 325-degree oven for 45 to 50 minutes, or until a cake tester, inserted in the center, comes out clean. 

Allow to cool for 15 minutes, then remove from pans and continue cooling on rack. When cool, brush a think layer of honey on top. Yields 4 mini-loaves.

More "Lost" Renny Darling Recipes
Cheddar Cheese Muffins (1985)

(Origin - "Coffee Cakes and Quick Breads" by Renny Darling, 1985.)

Alabama Twice-Baked Potatoes with Bacon (1967)

  • 4 medium potatoes
  • 1/2 pint sour cream
  • 1/2 cup milk
  • 4 strips crisp bacon, crumbled
  • 1 medium onion, chopped
  • 1 tbspn chopped chives
  • Garlic and salt, to taste
  • 2 tbspns grated Cheddar cheese
Bake potatoes. Scoop potatoes from shells; mash with sour cream and milk. 

Mix in the bacon, chopped onion, chives, garlic, and salt. Fill shells, and to with Cheddar cheese. Bake 1/2 hour at 300 to 350 degrees. Serves 4.

More "Lost" Potato Recipes
Potatoes Mozzarella (1980)

(Origin - "Huntsville Heritage Cookbook" by The Grace Club Auxiliary, Inc. of Huntsville, Alabama, 1967. Recipe contributed by Mrs. Frank Mickle.)

Classic Old-Fashioned Boston Baked Beans (1971)

  • 1 lb pea or navy beans
  •  2 tspns dry mustard
  • Pepper
  • 1 tbspn salt
  • 3 medium onions, quartered
  • 1/4 cup packed brown sugar
  • 1/4 cup molasses
  • 2 tbspns vinegar or sweet pickle juice
  • Dash of cinnamon
  • Dash of cloves
  • 1/4-lb piece of salt pork
Night before: Pick over beans; wash; place in large pot; cover with 3 cups water; soak 8 hours or overnight.

Early in day: To bean, add 2 cups water, mustard, 1/4 tspn pepper, and next 5 ingredients. Boil, covered, about 1 hour, or until skins wrinkle.

Preheat oven to 250 degrees. Cut salt pork at 1/2-inch intervals almost all the way through. Place in 2-quart bean pot; add hot beans and their liquid, covering the pork; sprinkle with pepper. Bake 6 hours, covered, or until tender. 

When beans are tow-thirds baked, add about 3/4 cup water, or enough to just cover. Uncover last 1/2 hour. Makes 4 to 6 servings.

More "Lost" Bean Recipes
Brown Derby Black Bean Pot with Ham (1950)
Vermont Baked Beans with Maple Sugar (1939)

(Origin - "Good Housekeeping All-time Favorite Recipes" published by the Heart Corporation, 1971.)

Dallas Chili-Cheese Corn Bread (1976)

  • 3 ears fresh corn
  • 1 cup yellow corn meal
  • 1 1/2 tspns salt
  • 3 tspns baking soda
  • 1 cup sour cream
  •  1 stick butter plus 2 tbspns, melted
  • 2 eggs, well beaten
  • 1/4 lb Jack cheese in 1/4-in cubes
  • 1 4-oz can peeled green chiles, chopped
Scrape corn off cob, then mix with rest of the ingredients.

Pour into well-buttered 9-inch square baking dish and bake at 350 degrees for 1 hour.

Serves 6. 

More "Lost" Corn Bread Recipes
Mississippi Fresh Corn Loaf (1978)
Abraham Lincoln's Egg Corn Bread (1860)

(Origin - "The Dallas Junior League Cookbook" published in 1976.)