Wednesday, February 3, 2016

Beer-Batter Vegetables (1982)

  • 2 to 3 cups of any of the following: yellow squash, zucchini, cauliflower, broccoli, mushrooms, onions, green beans, yams
  • 1 cup flour
  • 1 12-oz can beer
  • 2 tspns salt
  • 1/2 tspn pepper
  • 2 cups peanut oil
Slice vegetables into 1/8th-inch slices or bite-sized pieces.  Heat 1/2-inch depth of peanut oil in a large skillet.

Whisk flour, salt, pepper, and beer together until smooth.  When oil is hot, dip each vegetable into batter, and fry 1 to 2 minutes until golden brown.  

Drain and serve immediately, or keep warm in a 200-degree oven, on  a rack covered with a paper towel, until ready to serve.

(Origin - "Atlanta Cooknotes" by the Junior League of Atlanta, 1982. Recipe by Peggy Reeves Foreman.)

More from "Atlanta Cooknotes"

Louisiana Oyster Spinach Dip (1982)

Original Hot Clam Dip (1975)

  • 5 to 8 oz minced clams, canned or fresh
  • 5 to 8 oz cream cheese
  • 1 large onion, grated
  • 3 tbspns Worcestershire sauce
  • 1 tspn Tabasco sauce
Drain clams, reserving the juice.  Melt cheese in top of double boiler.  Add clam juice, as needed for consistency.  

Add seasonings and clams.  Place in chafing dish over low heat.  Serve with crackers.  (Seasonings may be varied to taste.  Make it good and spicy!)

(Origin - "Virginia Hospitality" by The Junior League of Hampton Roads, 1975.)

Hot Virginia Dip with Beef, Pecans (1975)

  • 1 cup pecans, chiopped
  • 2 tspns butter
  • 16 oz cream cheese
  • 4 tbspns milk
  • 5 oz dried beef, minced
  • 1 tspn garlic salt
  • 1 cup sour cream
  • 4 tspns onion, minced
Saute pecans in butter.  Reserve.  Mix all ingredients thoroughly.  Place in 1 1/2 quart baking dish, and top with pecans.

Chill until serving time.  Bake at 350 degrees for 20 minutes in preheated oven.  Serve hot with crackers or small bread sticks.  "Everybody's favorite!"

(Origin - "Virginia Hospitality" by The Junior League of Hampton Roads, 1975.)

More from "Virginia Hospitality"

Wednesday, January 20, 2016

French-Fried Ice Cream with Marsala Wine (1971)

For the batter:
  • 2 cups flour
  • 1/2 cup Marsala wine
  • 4 slightly beaten egg yolks
  • 2 tbspns olive or safflower oil
  • 1 envelope active dry yeast
  • 2/3 cup water, warm
  • 2 tbspns sugar
  • 1/2 tspn salt
  • 1/3 cup water
For the ice cream:
  • 8 slices brick ice cream (3"x2"x3/4")
  • 1 cup oven-dried cake crumbs
  • 1 cup almonds, chopped and toasted
  • Fat for drying
1. Prepare the batter 1 1/2 hours early.  Sift flour and salt into bowl,. Make well in center.  Put yeast, warm water, and sugar in well.  Let yeast soften, then add wine, egg yolks, and oil. 
Stir thoroughly until smooth.  Cover and let stand in warm place for 1 to 1/2 hours.  Dough will bubble and double in volume.  (Before using, add 1/3 cup water. Batter should drip from the ice cream, but should adhere enough to cover the slice completely.)

2. Prepare ice cream:  Combine cake crumbs and nuts.  Coat ice cream slices on all sides.  Place on foil or waxed paper, and freeze until hard.  

3. To fry:  Heat fat to 390 degrees.  Dip one slice of the ice cream at a time in the batter. Use tongs or two forks.  Let drain for a second, be sure all sides are covered, then slip into hot fat.  

Fry on one side until golden (about 20 seconds). Turn with slotted spoon and fry other side about 10 seconds, until golden.  Remove with slotted spoon, and drain on paper towel. Serve immediately with favorite sauce.  Serves 8.

(Origin - "Ann Serrane's Frite Pan Cookbook" by Ann Serrance, a Copco Cooking Series cookbook, 1971. Anne Serrane (1913-1988) was afamed editor of Gourmet magazine and author of 20 cookbooks.)

More "Lost" Ice Cream Recipes

Tuesday, January 19, 2016

Fresh Corn Souffle (1960)

"Melt 2 tablespoons butter in a heavy saucepan.  blend in 2 tablespoons flour, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add 1 cup milk and cook, stirring, until thickened.

"Add 2 cups grated fresh corn, and mix well. Stir in 2 egg yolks, beaten until thick and lemon-colored.  Fold in 2 stiffly beaten egg whites.

("To make grated corn, slit down the center of each two of kernels with a sharp knife.  Push out pulp and juice with dull edge of the knife.  Or cut tops off kernels, and push out corn pulp and juice with dull edge of knife.")

"Pour into moderate oven, 350 degrees, about 30 minutes.  Makes 4 to 6 servings."

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)

More "Lost" Souffle Recipes

Macaroni Cheese Souffle De Luxe (1936)

Dutch Maple - Blackberry Cake (1948)

  • 1 cup maple syrup
  • 1/2 cup butter, softened
  • 3 eggs, separated
  • 1 3/4 cups cake flour, sifted
  • 1 tspn soda
  • 1 tspn cinnamon
  • 1/2 tspn cloves
  • 1 cup blackberry jam
  • 2 tbspns cream or sour milk
  • 3/4 cup pecans, finely chopped
Combine the maple syrup and butter, and beat well with electric mixer.  Add the egg yolks.  (The mixture will appear clotted, but will clarify later.)

Add the dry ingredients, which have been sifted together, alternately with the blackberry jam and cream or sour milk. Then add the chopped nuts. Beat the egg whites stiff, and add to mixture.  

Pour into two 8-inch layer pans which have been greased, lined with wax paper, and greased again.  Bake in a moderate oven, 350 degrees, for 50 minutes.  Cool and frost with Maple Frosting (see recipe below). A thin layer of blackberry jam may be placed between layers before frosting, and an additional 1/4 cup of chopped nuts sprinkled over the top, if desired.

Maple Frosting
  • 1/4 cup maple syrup
  • 1/4 tspn cream of tartar
  • 2 egg whites
  • 3 tbspns brown sugar
Mix all ingredients together and place in the top of a double-boiler over rapidly boiling water. Stir well for 10 to 15 minutes. Remove from the heat, and beat with an electric mixer until the frosting stands in peaks.  Frosts one layer cake.

(Origin - "Mother Anderson's Famous Dutch Kitchens - 500 Recipes by Request" by "Belle Anderson Abner and Jeanne M. Hall, daughter and granddaughter of the Andersons who founded the hotel in Wabasha, Minnesota in 1896.")

More "Lost" Cake Recipes
Tomato Soup Cake with Cream Frosting (1951)

Lemon Marshmallow Refrigerator Cake (1939)

Mahogany Cake with Sour Cream (1936)

Fig Pickles (1964)

  • 5 quarts, firm ripe figs
  • 8 cups sugar
  • 2 cups vinegar
  • 1 1/2 tbspns whole cloves
  • 1 1/2 tbspns allspice
  • 1 1/2 sticks cinnamon
Wash and drain figs.  Dissolve 4 cups sugar in quarts water in kettle.  Add figs; cook until tender.  Add remaining 4 cups sugar, vinegar and spices. 

Let stand overnight in refrigerator.  Bring syrup and figs to boiling point.  

Sterilize pint jars, rings, and lids.  Fill hot jars with figs; fill with syrup.  Add rings and hot lids.  Tighten lids; process in 180 to 190 degree bath for 30 minutes.  

Remove from bath water; let cool away from draft. Remove rings; test for complete seal by gently lifting up on edge of lid.  Remove rings on jars.

(Origin - "Salads and Vegetables - Favorite Recipes of Home Economics Teachers" by Favorite Recipes Press, 1964. This recipe was by Mrs. Ruth L. Thorne of Imperial Junior High School in Ontario, California.) 

More "Lost" Fig Recipes

Fig Frosting for Cakes (1919)

Monday, January 4, 2016

Toll House Rum Biscuits with Frosting (1948)

  • 1/2 cup milk
  • 1/4 cup rum
  • 1 egg yolk
  • 2 cups flour
  • 5 tspns baking powder
  • 1 tspn salt
  • 3 tbspns shortening
  • Raisins, seedless
  • Butter, melted
  • Rum biscuit frosting (see below)
Sift together dry ingredients.  Combine milk, rum and egg yolk, then mix thoroughly into dry ingredients.  

Turn onto floured board.  Pat dough to 1/4-inch thickness.  Brush thickly with melted butter, and sprinkle with seedless raisins.  Roll like jelly roll, cut into 1-inch-thick slices, and place close together on greased baking sheet.  

Bake in hot oven, preheated to 450 degrees, for 12 to 15 minutes.  Allow to cool slightly. Then brush with Rum Biscuit Frosting.  Serve hot. Makes 16 biscuits.

Rum Biscuit Frosting
  • 1 cup confectioners sugar
  • 2 tbspns melted butter
  • 2 tbspns rum
Combine sugar, melted butter and rum, adding more sugar if necessary to achieve a smooth spreading consistency.  Spread while biscuits are hot.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Rum Recipes

Rum-Flambeed Lemon Mushrooms (1978)

Swiss Cheese Fritters (1967)

  • 1 1/2 cups grated Swiss cheese
  • 2 eggs
  • 3 tbspns butter
  • 2 1/2 cups flour
  • 1 1/2 cups water
  • Shortening
  • Salt and pepper
1. Bring water and butter to boil in pot.
2. Slowly add flour and stir with wooden spoon to form smooth batter.
3. Add cheese, Mix well.
4. Chill in refrigerator.
5. After 1 hour, remove from refrigerator. Add eggs, mixing well.
6. Add a little salt and pepper, to taste.
7. Melt shortening in frying pan.
8. Drop spoonfuls of mixture into hot shortening. Fry for about 5 minutes.
9. Drain and serve immediately.  Serves 4 to 6.

(Origin - "The Mother Daughter  Cookbook" by Ruth and Pamela Gilbert, 1967)

More "Lost" Fritter Recipes

Apple Butter Pumpkin Fritters (1946)

Toll House Caramel Corn Flake Ring (1948)

  • 1 1/3 cups brown sugar
  • 1/3 cup butter
  • 6 cups Corn Flakes
Cook brown sugar and butter until bubbly.  Stir, then remove from heat, and immediately pour hot mixture over Corn Flakes.

Stir gently until each flake is coated.  Pack into one large buttered mold, or 10 smaller molds.  Chill until set. Unmold on a plate, and serve with ice cream.  Serves 10.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Corn Flake Recipes

Honey Sweet Potatoes with Corn Flakes (1946)

Monday, December 7, 2015

Farmer's Christmas Chocolate Ribbon Candy (1970)

  • 4 1/2 cups confectioners sugar, sifted
  • 1/4 cup butter, melted
  • 1 square unsweetened chocolate, melted
  • 2 tbspns dairy half-and-half
  • 1 tspn vanilla
  • 2 tbspns maraschino cherries, chopped
  • 1/3 cup nuts, chopped
  • green food coloring
  • 1/4 tspn salt
"Three layer candy looks like stiped ribbon when sliced for servings."

Combine 4 1/4 cups confectioners sugar, sugar, butter, salt and vanilla. Add enough half-and-half to make a mixture that holds its shape.  Knead until smooth. Divide into thirds.

To one third, add melted chocolate.  To another third, add nuts and a few drops of green food coloring.  To the last third, add chopped cherries and the remaining 1/4 cup confectioners sugar.  Mix each portion well.

Line an 11" X 4" ice cube tray (without the cube divider) with aluminum foil. Spread and pat the chocolate candy evenly in bottom of tray.  Place the green candy on top, spreading and patting to make an even cover over the chocolate layer.  Then evenly spread the candy with cherries on top.  

Place in the refrigerator for at least 1 hour.  Remove from tray and slice.  Makes about 1-1/4 lb. (If you do not plan to use candy at once, wrap the loaf in foil and store in freezer or refrigerator.  It will stay fresh for many weeks.)  

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

Candied Fresh Cranberries (1960)

Wash 2 cups of large, firm cranberries; drain well, and spread in bottom of buttered baking dish.

Sprinkle with 1 1/2 cups sugar, and cover dish tightly.  Bake in 350 degree oven for 1 hour. Stir once to distribute sugar.

Let cranberries cool in the syrup.  Lift out onto waxed paper.  Sift a little sugar over cranberries, and let stand until all are firm and dry.

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)

Farmer's Christmas Fudge with Pineapple, Cherries, Nuts (1970)

  • 3 cups sugar
  • 1 1/2 cups light cream
  • 1 cup light corn syrup
  • 1 cup diced candied pineapple
  • 1 cup halved candied cherries
  • 1 1/2 walnuts, broken
  • 1 1/2 cups Brazil nuts, broken
  • 2 cups pecan halves
  • 2 tspns vanilla
  • 1 tspn salt
Combine sugar, cream, corn syrup and salt in 3-quart heavy saucepan.  Cook and stir over medium heat until sugar is dissolved.  Cover saucepan and boil 1 minute (this helps prevent sugar crystals from forming).  Uncover and cook at steady, medium boil to the soft ball stage (236 degrees).

Remove from heat.  Add vanilla and immediately beat with electric mixer at medium speed. Beat until mixture is creamy and begins to hold its shape, about 10 minutes. Thoroughly mix in pineapple. cherries, Brazil nuts, walnuts, and pecans.  

Press into 2 9-inch buttered pans. Chill until firm enough to cut.  Let stand in refrigerator 24 hours before serving.  Makes about 128 pieces, or 4 lbs.

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

Wednesday, November 18, 2015

New Orleans Holiday Pudding with Rum, Brandy (1941)

  • 1 cup dark New Orleans molasses
  • 1 1/2 cups heavy cream
  • 3 cups flour
  • 1/4 cup brandy
  • 1/4 cup rum
  • 1/3 cup Sherry
  • 1 tspn baking powder
  • 1/2 tspn allspice
  • 1/2 tspn cinnamon
  • 1/2 tspn cloves
  • 1 tspn mace
  • 1 tspn salt
Mix molasses and cream.  Sift together the flour, baking powder, spices, and salt.  Stir in gradually to molasses and cream mixture.

Mix in brandy, rum, and Sherry wine.  Pour into buttered baking dish, set in a pan of hot water, and bake in moderate oven (350 to 375 degrees) for 2 hours.  

Serve with Sea Foam Sauce (below).  Serves 4 to 6.

Sea Foam Sauce
  • 4 egg whites
  • 1 1/2 cups honey
  • 1/2 cup Port or Sherry wine
Beat egg whites until very dry. (They should remain in bowl when it's inverted.) Place dish of honey in hot water until it can be very easily poured.  Add wine to the honey, and stir thoroughly into beaten egg whites.  Chill well before serving.  Yields about 4 cups.

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

More "Lost" Pudding and Mousse Recipes
Coffee Mousse (1885)

Pecan - Sherry Stuffing for Turkey (1941)

  • 4 cups bread crumbs, well browned
  • 6 hard-cooked eggs
  • 2 cups pecans, chopped
  • 1 cup mushrooms, chopped
  • 2 tbspns parsley, chopped
  • 2 medium-sized onions. chopped
  • 1 turkey liver, chopped (optional)
  • 1/2 Sherry
  • 1/2 boiling water
  • 1/2 cup butter
  • 1/2 tspn pepper
  • 1 tspn each of salt, thyme, mace, celery seed
Mix bread crumbs to a paste with boiling water.  Add egg yolks and 6 tablespoons of butter, and rub smooth.  Dice egg whites very fine, and mix all in with the bread paste, together with the seasonings, pecans, and mushrooms.

Brown the onions and turkey liver in 2 tablespoons of butter, and add the sherry wine.  Stuffing enough for 1 medium-sized turkey.

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)