Saturday, October 3, 2015

Artichoke Stuffed Leg of Lamb (1981)

  • 1 leg of lamb, deboned
  • 1/2 cup artichoke hearts (canned, frozen, fresh), coarsely chopped 
  • 1/3 cup onion,chopped
  • 1 cup bread crumbs
  • 1 1/2 cups beef consomme
  • 1 clove garlic
  • 2 tspns parsley, chopped
  • 3 tbspns butter
  • 2 tbspns flour
  • 1/2 tspn salt
  • 1/4 tspn each thyme, dill, marjoram, pepper
  • Salt and pepper to taste for lamb
Rub inside and outside of lamb with garlic clove and salt and pepper to taste.  

To prepare stuffing, saute chopped onions in butter until onions are golden.  Add artichokes; cook 1 minute.  Add bread crumbs, parsley, salt, thyme, dill, marjoram and pepper. Mix thoroughly.  Place stuffing inside the lamb, secure with skewers and string.

Place on rack in open roasting pan.  Roast at 325 degrees for 35 minutes per pound, or until meat thermometer registers 170 degrees for rare or 180 degrees for medium done.  Baste lamb with 1/2 cup beef consomme 20 minutes before meat is done.  Remove lamb to hot platter.  

To make gravy, skim all but 2 tablespoons of fat from pan drippings. Blend in flour; mix until smooth.  Add 1 cup consomme, stirring constantly until gravy is thick and smooth.  Season to taste with salt and pepper.  Serves 6 to 8. 

(Origin - "Simply Simpatico" by the Junior League of Albuquerque, New Mexico. 1981.)

More Lamb Deliciousness

Leg of Lamb in Marsala Wine (1965)

Friday, October 2, 2015

Louisiana Oyster Spinach Dip (1982)

  • 1 pint fresh oysters
  • 20 oz spinach, fresh or frozen
  • 6 oz Jalapeno cheese 
  • 1/4 cup butter, melted
  • 2 tbspns flour
  • 2 tbspns onion, chopped
  • 1/2 cup evaporated milk
  • 1/2 cup reserved spinach juice (from cooking)
  • 1 tspn Worcestershire sauce
  • 1 tspn each garlic salt, celery salt
  • Cayenne and black pepper, to taste
Cook and drain chopped spinach, reserving 1/2 cup spinach water.  Melt butter.  Add flour to butter and blend.
Cut cheese into chunks, and oysters into small pieces with scissors.  Add all ingredients to butter and flour mixture, and mix together.  

Pour into heated chafing dish, and serve with crackers, melba toasts or chips.  

(Origin - "Atlanta Cooknotes" by the Junior League of Atlanta, 1982. Recipe by Beaty Smith Maffett.)

Brandy Alexander Souffle (1978)

  • 6 tbspns brandy
  • 6 tbspns Creme de cacao liqueur
  • 4 egg whites
  • 4 egg yolks
  • 1 cup whipping cream
  •  1 cup sugar
  • 8 oz cream cheese, softened
  • 2 envelopes unflavored gelatin
  • 2 cups cold water
Soften gelatin in 1 cup water.  Stir over low heat to dissolve; add remaining water.  Remove from heat and blend in 3/4 cup sugar and beaten egg yolks.  Return to heat, and cook 2 to 3 minutes until thickened.

Gradually add mixture to softened cream cheese, mixing until well blended.  Stir in Creme de cacao and brandy. Chill until slightly thickened.

Beat egg whites until soft peaks form.  Gradually add remaining 1/4 cup sugar, beating until meringue is stiff.  Fold egg whites and whipped cream into dessert.  

Wrap a 3-inch collar of foil around top of 1 1/2-quart souffle dish. Secure with tape. Pour mixture into dish.  Chill until firm.  Remove foil collar before serving.  Serves 8 to 10.

(Origin - "The Carolina Collection" by the Junior League of Fayetteville, North Carolina, 1978) 

More "Lost" Souffle Recipes

Macaroni Cheese Souffle De Luxe (1936)

Frosty Irish Coffee with Brandy (1980)

  • Brandy
  • Creme de cacao liqueur
  • Coffee ice cream, good quality
  • Heavy cream
  • Whipping cream, whipped and sweetened to taste
  • Chocolate lace cookies, Pepperidge Farm preferred
Combine enough brandy, Creme de Cacao, ice cream, and heavy cream to make a drink the consistency of a milk shake.

Pour into goblets, and top with sweetened whipped cream. Stick one cookie into each drink.

(Origin   - "Orange Blossom Specials" by the Junior Sorosis League of Orlando, Florida, 1980. Recipe by Mrs. Zed C. Layson.) 

Pink Squirrel Pie with Liqueurs (1977)

  • 24 almond macaroons, crushed
  • 24 marshmallows
  • 3 tbspns butter, melted
  • 1 1/2 oz white creme de menthe liqueur
  • 1 1/2 oz creme de noyaux liqueur
  • 3/4 cup milk
  • 2 cups whipping cream
  • Red food coloring
Combine crushed macaroons and melted butter.  Press into a 9-inch pie place and bake at 350 degrees for 5 minutes.  

In the top of a double-boiler set over boiling water, melt marshmallows in milk.  Cool.  Add food coloring and both liqueurs. 

Fold whipped cream into marshmallow mixture. Pour filling into prepared pie shell.  Chill or freeze.  

Garnish with additional whipped cream, if desired Serves 6 to 8.

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. Wilbur H. Knight.)

Related delicious desserts

Grasshopper Pie (1978)

Wednesday, September 16, 2015

New Orleans Shrimp Remoulade (1975)

  • 1 lb whole fresh shrimp, boiled, peeled, deveined, chilled
  • 1 shallot, chopped
  • 1 tbspn celery, chopped
  • 2 tspns fresh parsley, finely chopped
  • 1 cup Romaine lettuce, coarsely chopped
For Remoulade Sauce
  • 1 bunch shallots, cut up
  • 2 small stalks celery
  • 2 sprigs fresh parsley, cup up
  • 6 tbspns white wine vinegar
  • 5 tspns, fresh lemon juice
  • 3/4 cup olive oil
  • 3 tbspns Creole mustard
  • 5 tspns paprika
  • 1 1/2 tspns salt
  • 1/2 tspn dried basil
  • 1/2 tspn freshly ground pepper
  • 1/4 tspn cayenne
To make the sauce, grind the bunch of shallots, celery stalks, and parsley sprigs in a blender or food mill, reducing almost to a puree.  

Place the vegetable puree in a china or stainless steel bowl, then add the mustard, paprika, salt, pepper and cayenne, and blend with a wooden spoon.  Add the white wine vinegar, lemon juice, and dried basil, and blend again.  Gradually add the olive oil, stirring constantly. 

When well blended, add the chopped shallot, chopped celery, and finely minced parsley, and stir to mix thoroughly. Cover the bowl and refrigerate for at least 3 hours.

At serving time, chop the Romaine lettuce and put 1/4 cup on each salad plate.  Place the boiled shrimp on top of the lettuce.  After stirring well, pour the remoulade sauce over each portion.  The sauce should completely cover the shrimp.  Serve well chilled. Serves 4.

(Origin - "The New Orleans Cookbook: by Rima and Richard Collin, 1975.  Note - Rima Collin was founder of The New Orleans Cooking School. Richard Collin was famed as the New Orleans "Underground Gourmet.")

More from "The New Orleans Cookbook"

More Shrimp Recipes

Wilted Dandelions and Wild Onions (1830)

  • 2 lbs (3 quarts) young and tender dandelion leaves, trimmed of coarse stems, rinsed well in cool water and drained in a colander  
  • 3 scallions, trimmed and sliced thin (include green tops)
  • 4 tbspns bacon drippings
  • 1/4 cup cider vinegar
  • 1/4 tspn salt
  • 1/8 tspn pepper
Melt bacon drippings in a large, heavy kettle over moderate heat.  Add dandelion leaves and scallions, and saute, turning in the drippings, 2 to 3 minutes until lightly glazed.

Add vinegar, salt and pepper. Toss to mix, cover and simmer over low heat, 10 to 15 minutes until dandelion leaves are tender.  Toss again and serve hot.

(Origin - "Recipes from America's Restored Villages" by Jean Anderson, 1975. This recipe was taken from the Harold Warp Pioneer Village in Minden, Nebraska, which charts settlers on the Nebraska prairies from 1830 to mid-20th century.)

More Dandelion Recipes

Dandelion Wine (1934)

Hot Dandelion Dressing with Bacon (1946)

More Recipes from American Historic Villages

Sponge Bread with Olive Oil (1720)

Avocado Crab Quiche with White Wine (1976)

  • 1 large ripe avocado
  • 7 oz crabmeat, fresh, frozen or canned
  • 4 eggs
  • 1 1/2 cups heavy cream
  • 1/4 cup dry white wine
  • 2 tspns lemon juice
  • 1/2 tspn salt
  • 1/4 tspn nutmeg
  • 1/4 tspn black pepper
  • Dash of Tabasco sauce
  • 1 pastry shell
  • Several sprigs of parsley
Peel the avocado, cut into thin slices, and spread over the bottom of the pastry shell.  Sprinkle with lemon juice and 1/4 teaspoon of salt. To the crabmeat mix in Tabasco sauce, and arrange in the pastry shell.  

Lightly beat the eggs with a wire whisk.  Add the cream, wine, and seasonings, and blend until smooth.  Set the pastry shell on a cookie sheet and carefully pour in the custard mixture.  

Preheat oven to 375 degrees. Bake on the center shelf of the oven for 40 to 45 minutes, or until the top is puffed up and browned and a knife inserted in the center of the custard comes out clean.  Remove from the oven and carefully slide onto wire rack for 5 to 10 minutes to let the custard set.  Garnish with parsley and serve hot.  (Other garnishes could include thinly sliced olives or anchovies.)  

(Origin - "The Quiche Cookbook" by Edie and Tom Hilton. Published by the Ward Richie Press of Pasadena, California, 1976.)

More Quiche Recipes

Oyster Quiche with Dark Beer (1976)

Quiche Alsace Lorraine (1976)

Buttered Roast Chicken with White Wine (1968)

  • 1 roasting chicken, about 3 lbs
  • 1 4-oz cube butter
  • 1 cup bread crumbs
  • 1 tbspn paprika
  • 1 tbspn dry mustard
  • 1/2 cup white wine
  • 2 tspns salt
Make a paste of the mustard, paprika, salt and wine.  Cut chicken into serving pieces, and coat with the paste.  

Melt butter in a roasting pan with a tight-fitting cover.  Turn the chicken into the butter, then sprinkle with bread crumbs.  

Place cover on pan, and place in 325 degree oven. Bake for an hour or so.  Serves 4.

This is a good dish when dinner is apt to be delayed. You can turn the oven down to 200 degrees, and it will keep hot without damage.

(Origin - "Trader Vic's Pacific Island Cookbook with Side Trips to Hong Kong, Southeast Asia, Mexico, and Texas" by Trader Vic, 1968)

More Recipes from Trader Vic

San Francisco Oyster Loaf (1968)

Tuesday, August 25, 2015

Oyster Quiche with Dark Beer (1976)

  • 1/2 lb smoked oysters, drained if canned
  • 1/2 lb bacon
  • 1/2 lb sharp cheddar cheese, cubed
  • 1/2 cup half-and-half
  • 1/4 cup dark beer
  • 3 eggs
  • 1/4 tspn cayenne pepper
  • 1/4 tspn black pepper
  • 1/4 tspn salt
  • 1 pastry shell
  • Several parsley sprigs
  • Several ripe pitted olives, thinly sliced
  • Nutmeg
Preheat over to 350 degrees.  Cut the bacon into small pieces and fry in a heavy skillet until crisp.  Remove and drain on paper towels and set aside.  

Spread the oysters over the bottom of the pastry shell.  In a small, heavy saucepan, melt the cheese over medium heat.  Blend in the half-and-half, beer, and seasonings.  Lightly beat the eggs with a wire whisk, and blend into cheese mixture.  

Set the pastry shell on a cookie sheet, and carefully pour in the filling mixture.  Bake on the center shelf of the oven for 25 to 30 minutes, or until the top is puffed up and browned, and a knife inserted into the center of the custard comes out clean.  

Remove from the oven, and carefully slide onto a wire rack for 5 to 10 minutes to let the custard set.  

Garnish with parsley springs, sliced olives, and sprinkle lightly with nutmeg. Serve hot. 

(Origin - "the Quiche Cookbook" by Edie and Tom Hilton. Published by the Ward Richie Press of Pasadena, California, 1976.)

More Quiche Recipes

Salmon Souffle Quiche (1976)

Farmhouse Buttered Dates with Cashews (1970)

  • 12-oz pitted dates, fresh or package
  • 2 tbspns butter
  • 1/3 salted cashews
  • 1/2 cup, sifted confectioners sugar
Remove any stem ends from dates; set aside.

Melt butter in 8-inch heavy skillet over medium heat.  Add dates, one at a time, and cook 6 to 8 minutes, stirring  with a rubber spatula.  Remove from heat and let stand in skillet to cool until easy to handle.

Meanwhile, sort out 42 perfect cashews. Stuff each date with 1 nut (you may need more for large dates).

Drop stuffed dates, about 6 at a time, into confectioners sugar.  Shake off any excess sugar.  Continue until all dates are coated.  

Wrap individually in waxed paper, twisting ends.  Makes about 42 pieces. 

(You may also stuff dates with small or halved Brazil nuts, but be sure to heat them first with butter and a little salt.)

(Origin - "Homemade Candy" by the food editors of Farm Journal, 1970.)

More from the Farm Journal's "Homemade Candy"

Farmer's Apricot Pecan Candy (1970)

Coffee Mousse (1885)

  • 10 egg yolks
  • 4 egg whites
  • 4 tbspns sugar
  • 3 tbspns, strong black coffee
  • 1/4 tspn, coffee extract
  • 1/2 cup plus 2 tbspns whipped cream
(Measurements above have been adjusted to 21st-century standards.) 

"12 yolks of eggs, 4 whites, 2 large tablespoonfuls of castor sugar, 2 large tablespoonfuls of strong coffee, also little coffee coloring or essence. 

"Whip over boiling water till warm, then take off and whip till cold, and add a teacupful of whipped cream.  Whip these together well.  

"Put in a mold, and place in the cave  to freeze for about 2 1/2 hours.  To turn out, dip mold in cold water."

(Origin - Originally published in 1885 as "The Book of Ices" by A.B. Marshall. Republished in 1976 by The Metropolitan Museum of Art as "Ices Plain and Fancy.") 

Also from "Ices Plain and Fancy"

Tangerine Cream Ice (1885)

Monday, July 27, 2015

Dandelion Wine (1934)

Combine "1 gallon blossoms, 1 gallon hot water.  Let stand 24 hours, then drain through a cloth to this juice and add the following:
  • 3 pounds sugar
  • juice of 2 lemons
  • juice of one orange
Dissolve 1 cake of yeast foam in warm water.  Add to the above, and mix well.  Let this stand in an open jar until thoroughly fermented,  Then bottled and keep well corked.

(Origin - Handwritten recipe journal, dated November 24, 1934. Author unknown.)

Deliciously Related Recipes

Cherry Wine (1934)

Cherry Wine (1934)

"Mash cherries and let them stand in a warm place for a few days, stirring occasionally.  

"Then press out and save the juice. Strain, and add 3 parts water to 1 part juice, and add 3 pounds sugar to one gallon of mixture.

"Then let stand 6 weeks in jars after which add 1/2 pint alcohol to 1 gallon wine.

Bottle and cork.

(Origin - Handwritten recipe journal, dated November 24, 1934. Author unknown.)

Scotch Scones (1906)

  • 4 cups of sifted flour
  • 1 cup of buttermilk
  • 1 tbspn of butter
  • 1 tbspn of sugar
  • 1/2 tspn of baking soda
  • 1/2 tspn of salt
Rub the butter into the flour, add the sugar and salt, sitr the soda into the buttermilk, and mix with the flour.

Roll into a thin sheet, cut into triangles, and bake about 35 minutes on a floured tin.  Just before they are done, rub a cloth dipped in milk over the tops and put back into the oven to glaze.

Note - Sour milk may be made from fresh by keeping the milk some hours in a warm place, or more quickly, by adding a little lemon-juice or vinegar to the amount of milk required.

(Origin - "What to Have for Breakfast" by Olive Green, 1906. Published by G.P. Putnam's Sons of New York and Chicago. Part of Putnam's Homemaker Series by Olive Green.)

Coffee Cakes from "What to Have for Breakfast" 

Hungarian Royal Coffee Cake (1906)