Wednesday, November 13, 2019

Pumpkin Eggnog Pie (1981)

  • 1 cup graham cracker crumbs (8 double crackers)
  • 1/2 cup pecans, finely chopped
  • 3 tbspns powdered sugar
  • 6 tbspns melted butter
Combine and press into 9-inch pie pan. Bake at 375 degrees for 6 to 8 minutes. Cool.

  • 1 envelope unflavored gelatin
  • 1/2 cup brown sugar
  • 1/2 tspn salt
  • 1/2 tspn cinnamon
  • 1/4 tspn ginger
  • Dash of ground nutmeg
  • 1 cup eggnog
  • 3 slightly beaten egg yolks
  • 1 cup canned pumpkin
  • 3 egg whites
  • 1/2 cup powdered sugar
Combine the first 6 ingredients. Stir in eggnog, yolks, and pumpkin. Cook over medium heat until thick. Stir frequently.

Chill until partially set. Beat egg whites until stiff. Gradually add sugar and beat to form peaks. Fold into pumpkin mixture, and pour into pie crust. Chill until ready to serve. Serve with whipped cream.

More "Lost" Pumpkin Pies
Nancy Reagan's Pumpkin Pecan Pie (1980)
Honey-Walnut Pumpkin Pie (1963)

(Origin - "the Washington Cookbook" by Steven D. Harvey, published in 1982. "the Washington Cookbook is a fine collection of recipes gathered from all around the State of Washington.")

Pennsylvania Mennonite Turkey Croquettes (1981)

  • 1-1/2 cups diced cooked turkey
  • 1/4 cup finely chopped celery
  • 1/4 tspn celery salt
  • 1 tspn lemon juice
  • 1 tspn finely chopped parsley
  • 1/2 cup thick white sauce (see below)
  • 1/2 tspn salt
  • 2 cups crumbs (1/2 bread, 1/2 saltine grackers)
  • 2 eggs, beaten
  • Fresh parsley for garnish
In a large mixing bowl, combine the turkey, celery, celery salt, salt, lemon juice, parsley, white sauce, and salt.  

Form into cone-shaped croquettes. Roll in crumbs, then dip in beaten eggs, and roll in crumbs again. Chill at least 30 minutes until firm. 

Fry in deep fat at 375 degrees (preheated) until golden brown. Keep warm in preheated 300-degrees oven until ready to serve. Serve very hot with turkey gravy. Garnish with fresh parsley.

White Sauce (medium thickness)
  • 2 tbspns shortening or butter
  • 2 tbspns flour
  • 1 cup milk
  • 1/4 tspn salt
  • Dash freshly ground pepper
In a 1-quart saucepan, heat the shortening or butter. Gradually add flour, stirring with a whisk until it becomes a smooth paste. Gradually add the milk, stirring constantly, until thickened. Add salt and pepper, and reduce heat to very low. Stir for at least a minute before adding to prepared dish.

More "Lost" Mennonite Recipes

Mennonite Corn Pie with Bacon (1950)
Mennonite Cabbage with Bacon and Potatoes (1950)

(Origin - "Betty Groff's Country Goodness Cookbook" by Betty Groff. Published in 1981. "Deep in the heart of the rolling hills of Pennsylvania lies a restaurant that James Beard has called 'one of the steadfast outposts of true Americana.' Throughout the year, Groff's Farm Restaurant serves the finest in country cooking... all prepared to perfection in the best Mennonite tradition.")

Louisiana Turkey Bone Gumbo (1972)

  • Turkey carcass and bones
  • 4 to 5 cloves garlic
  • 2 whole onions
  • 4 to 5 chopped carrots
  • Tops from bunch of celery
  • 1/2 bunch parsley
  • 2 rounded tspns Spice Island chicken stock base
  • 1-1/2 tspns cracker pepper
  • 2 to 3 bay leaves
  • 2 large cans tomatoes
  • 1-8 oz can tomato sauce
  • 2 cans white corn
  • 1 package butter beans
  • 1/2 tspn thyme
  • Salt to taste
  • Garlic salt
  • Lemon pepper marinade
  • 1 large package wide noodles
In a large 8 to 10 quart pot, cover carcass of turkey and bones with water. Add garlic, onions halved, carrots, celery tops, parsley, chicken stock base, cracked pepper, and bay leaves. 

Simmer 6 to 7 hours. Remove bones and vegetables, and strain broth. Remove meat from bones, mash carrots, and discard the rest. 

To about 4 quarts of stock, add meat, mashed carrots, tomatoes, tomato sauce, corn, butter beans, thyme, and remaining seasonings. Simmer 45 minutes. Add noodles for the last 15 minutes.

More "Lost" Louisiana Recipes
New Orleans Shrimp Stew (1975)
New Orleans Sweet Potato Pone (1932)

(Origin - "The Cotton Country Collection" by the Junior League of Monroe, Louisiana, 1972.)

Tuesday, November 12, 2019

Pumpkin Candy (1837)

  • 1-1/2 lbs uncooked pumpkin meat (from a 3 or 4-lb pumpkin)
  • 2 cups sugar
  • Thinly pared rind of 3 lemons
  • 1 cup fresh lemon juice
Cut pumpkin meat into uniform strips, 4 by 2 inches and 1/4 inch thick. Put the strips in a bowl, and sprinkle with sugar.

Cut the lemon rind into narrow strips. Add to the pumpkin and pour lemon juice over all. Let the mixture stand at least 12 hours or overnight. 

Put the mixture in a covered saucepan, bring to a simmer, and simmer gently until the pumpkin becomes translucent but is still firm, about 1 hour. 

Remove strips with a slotted spoon and drain on paper towels. Let them dry for 12 hours or overnight. Roll them in granulated sugar or eat them plain. You can also cover them with the syrup and store, refrigerated, where they will keep several weeks.  Makes 3 cups. 

More "Lost" Candy Recipes
Farmer's Apricot Pecan Candy (1970)
Farmhouse Buttered Dates with Cashews (1970)

(Origin - "I Hear America Singing - The Cooks and Recipes of American Regional Cuisine" by Betty Fussell, published by Penguin Books, 1986. Author found this recipe in 'Directions for Cookery' by Eliza Leslie, 1837. The original recipe was of Native American origin.) 

Deviled Turkey (1890)

"Blend, according to taste, a marinade of cayenne, salt, dry mustard, grated lemon rind, lemon juice, sherry, and Worcestershire sauce. Carve nice slices of cold, cooked turkey, and spread each slice with a light coating of softened butter.

"Arrange in a large, flat baking dish, and cover with marinade. Let stand for about 1 hour. then bake in a preheated 300 degrees oven for 20 minutes or until hot."

More "Lost" Turkey Recipes
Ripe Olive Turkey Stuffing (1938)
Curried Turkey Salad with Cashews (1987)

(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)

Williamsburg Sweet Potatoes (1801)

  • 3 lbs sweet potatoes
  • 3/4 cup light brown sugar, packed
  • 3 tbspns butter
  • 1/2 tspn cinnamon
  • 1/2 tspn nutmeg
  • 1/4 tspn salt
  • 1 cup milk
Preheat oven to 400 degrees. Grease 1-1/2 quart casserole dish.

Cook sweet potatoes in boiling salted water until done. Peel and mash.

Stir in all ingredients except 2 tablespoons of brown sugar. Turn mixture into prepared casserole, and sprinkle with remaining brown sugar. 

Bake at 400 degrees for 30 minutes. Serves 8 to 10.

More "Lost" Sweet Potato Recipes
Sweet Potato Bread-Cake (1953)
Aunt Jemima's Sweet Potatoes with Sherry (1941)

(Origin - "The Williamsburg Cookbook" by Letha Booth and the Staff of Colonial Williamsburg, published by The Colonial Williamsburg Foundation, 1971.)

South Carolina Pancake Cookies (1950)

  • 1 egg, separated
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 tspn vanilla
  • 1/4 lb butter
  • 1/2 cup finely chopped pecans
  • 1 cup sifted flour
  • 1 tbspn flour
  • Pinch of salt
Cream butter and sugar together. Add yolk of egg. Than add 1 cup flour and a pinch of salt. Mix pecans with a tablespoon of flour, and add to the mixture.

Beat egg white until stiff. Add that and vanilla last of all. 

Take a teaspoon of the mixture, dip in ice water, and spread with spatula on greased cookie pan. Heat oven to 350 degrees. Once oven is heated to 350 degrees, put in cookies and immediately turn off oven. Bake until lightly browned. Yield is 21 cookies.

More "Lost" Cookies
Classic Butterscotch Cookies (1960)

(Origin - "Charleston Receipts" collected by The Junior League of Charleston, South Carolina, 1950. "American's Oldest Junior League Cookbook in Print." This recipe was by Mrs. Norwood Hastie.)

Brussels Sprouts with Hot Bacon Dressing (1978)

  • 2 eggs
  • 1/4 cup sugar
  • 2/3 cup white vinegar
  • 1/3 cup water
  • 1/2 tspn dry mustard
  • 1 tspn salt
  • 1/4 tspn pepper
  • 12 strips bacon, halved crosswise
  • 1 tbspn salt
  • 6-10 oz. packages frozen brussels sprouts, thawed
In a screw top jar, beat eggs lightly with a fork; add sugar, vinegar, water, dry mustard, salt, and pepper.  Shake to blend and place covered jar in refrigerator.

About 1 hour before serving, fry bacon and drain on paper towel. Remove all but 4 tablespoons grease. Reduce heat to low, shake jar mixture, and add to skillet.

Stir until sauce is thick. Set aside. Cook brussels sprouts in boiling, salted water about 8 minutes and drain. Serve with warm sauce poured over them, and garnish with crumbled bacon. Serves 8 to 10.

More "Lost" Brussels Sprouts Recipes
Brussels Sprouts in Cream (1976)
Brussels Sprouts Chablis Bacchanalian (1963)

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

Friday, October 25, 2019

Nancy Reagan's Pumpkin Pecan Pie (1980)

  • 4 eggs, slightly beaten
  • 2 cups canned or mashed, cooked pumpkin
  • 1 cup sugar
  • 1/2 cup dark corn syrup
  • 1 tspn vanilla
  • 1/2 tspn cinnamon
  • 1/4 tspn salt
  • 1 unbaked 9-inch pie shell
  • 1 cup chopped pecans
Combine all ingredients except the pecans. Pour into pie shell, and top with chopped pecans. 

Bake at 350 degrees for 40 minutes or until set. Serves 8 to 10.

More "Lost" Recipes from First Ladies
Martha Washington's Nutmeg Custard Pie (1770)
Lady Bird Johnson's Molded Cranberry Salad (1965)

(Origin - "The Hollywood Bowl Cookbook" published by The Performing Arts Council of the Music Center of Los Angeles County, 1984. Recipe by Nancy Reagan.)

Thursday, October 24, 2019

Libby's Apple Pumpkin Fritters (1984)

  • Oil
  • 1/2 cup Libby's solid pack pumpkin
  • 1/4 cup sugar
  • 2 eggs, slightly beaten
  • 1-1/2 tspns ground cinnamon
  • 1/2 tspn ground nutmeg
  • 2 cups biscuit mix
  • 1 cup chopped tart apple
  • Powdered sugar
In  2-quart saucepan, heat 3 to 4 inches oil to 375 degrees. In large mixing bowl, combine pumpkin, sugar, eggs, and spices. 

Stir in biscuit mix and apple. Drop rounded teaspoonfuls into oil, frying 3 to 4 at a time. Drain on paper towel. 

Sprinkle with powdered sugar. Serve warm. yields about 3-1/2 dozen. 

More "Lost" Pumpkin Recipes
Pumpkin Pie Cake (1979)
Knott's Berry Farm Pumpkin Pie (1959)

(Origin - "The Great Pumpkin Cookbook" by the home economists in Libby's Home Economics & Consumer Service Dep't, 1984)