Monday, June 20, 2016

Farmer's Avocado Lemon Sherbet Ice Cream (1972)

  • 1/2 cup sugar
  • 1/2 cup milk
  • 2/3 cup mashed avocado
  • 1/4 cup lemon juice
  • 1/2 cup orange juice
  • 1/4 cup chopped pecans
  • 1 egg white, stiffly beaten
  • 1/8 tspn salt
  • 1 envelope unflavored gelatin
  • 2 tbspns water
Soften gelatin in water; dissolve over boiling water.  Dissolve sugar in milk.  Add avocado, salt, pecans and juices.  Stir in the gelatin.

Fold in beaten egg white.  Freeze, stirring occasionally.  Makes 4 to 6 servings.

(Be sure avocados are very ripe for this buttery, refreshing sherbet.)

(Origin - "Homemade Ice Cream and Cake" by Food Editors of the Farm Journal, 1972.)

Orange Galliano Liqueur Pie (1983)

  • 3/4 cup orange juice
  • 1/3 cup sugar
  • 1/4 tspn salt
  • 3 eggs, separated
  • 1/2 Galliano liqueur
  • 1 tbspn orange peel, grated
  • 1/4 tspn cream of tartar
  • 1/4 cup sugar
  • 1 cup heavy cream, whipped
  • 1/2 cup coconut toasted (optional)
  • 1 envelope gelatin
  • 1 9-inch pie shell, baked
Combine juice and gelatin in saucepan.  Add 1/3 cup sugar, salt and egg yolks, and stir to blend.  Cook over low heat, stirring constantly until gelatin is dissolved and mixture is hot but not boiling.  
Remove from heat.  Add Galliano and and orange peel, and stir well.  Chill until mixture starts to thicken.  Add cream of tartar to egg whites; beat to soft peak stage.  Gradually beat in 1/4 cup sugar until well mixed.  Fold in gelatin mixture; fold in half of whipped cream.  

Pour into pie crust and chill several hours. Spread with remaining whipped cream, and sprinkle with toasted coconut.  (Toast by spreading in pan, and baking at 375 degrees until golden brown.)

Chill several more hours.  Eight servings.

(Origin - "Thru the Grapevine - Finger Lakes Region Cookbook" by Junior League of Greater Elmira-Corning, New York, 1983.)

More "Lost" Boozy Pies

Hawaiian Pineapple Cake (1980)

  • 2 cups sugar
  • 2 sticks butter
  • 1 cup coconut
  • 1 pkg graham cracker crumbs
  • 1 cup crushed pineapple, drained
  • 5 eggs
  • 1 cup milk
  • 1 tspn vanilla
  • 2 tspns baking powder
  • 1 cup chopped nuts
  • Pineapple icing (see below)
Cream butter, sugar, eggs, and pineapple, and beat well.  Add graham crumbs and baking powder. Then add milk, coconut, vanilla, and nuts; beat until mixed well.

Pour into greased pan.  Bake 30 to 40 minutes at 350 degrees.

Pineapple Icing
  • 1 box powdered sugar
  • 1 stick butter
  • 1 can crushed pineapple, drained
Add melted butter and powdered sugar.  Mix well until completely blended.  Add well-drained crushed pineapple, and spread on top of cake.

(Origin - "Faith Outreach Church Cookbook" in Huntington, West Virginia, 1980.)

More "Lost" Cake Recipes

Chocolate Sauerkraut Cake (1980)


Tuesday, May 31, 2016

Marshmallow Date Roll with Walnuts (1957)

  • 1 lb California dates, cut fine
  • 3 dozen graham crackers, rolled into fine crumbs
  • 1/2 cup cream
  • 1 lb marshmallows, cut fine
  • 1 cup crushed walnuts
Mix together dates, walnuts, graham cracker crumbs, and marshmallows.  Add cream to bind, as needed.  Form in balls.  Roll in crumbs of 6 graham crackers.  

Wrap in wax paper, and store in refrigerator to chill.  Slice thin and serve with whipped cream

(Origin - "Date Magic - from Sunny California's Fabulous Coachella Valley" by the California Date Growers Association, 1957.)

More "Lost" Date Recipes

Farmhouse Buttered Dates with Cashews (1970)


7-Up Barbecue Sauce (1957)

  • 1 7-oz bottle 7-Up
  • 1/4 cup catsup
  • 1/4 cup chopped onions
  • 1 tspn brown sugar
  • 1 tspn Worcestershire sauce
  • 1 tspn salt
  • 1 tspn vinegar
  • 1/4 tspn dry mustard
  • 1/4 tspn celery seed
  • dash of freshly ground pepper
Mix the above ingredients.  Baste ribs frequently with mixture.  

Special Hint - "Here's how to bring out the flavor of your favorite barbecue meat--- ribs, roast, or chicken. Each time the meat is turned, baste liberally with 7-Up.  It provides a special taste treat, and helps to tenderize the meat.  Use 7-Up barbecue sauce as desired, when basting."

(Origin - "You're Really Cooking When You're Cooking with Seven-Up!" by the Seven-Up Co of St Louis, Mo., 1957)

More "Lost" Sauces and Marinades

Bourbon Teriyaki Marinade for Meats (1965)


Bourbon Hot Dogs (1975)

Combine:
  • 1 cup catsup
  • 1 cup Bourbon
  • 1 cup brown sugar
  • Freshly ground black pepper, to taste
Bring mixture to a boil.  Simmer for 5 minutes.  Add hot dogs, cut into bite-sized pieces.
Remove from heat, and marinate in refrigerator over night.  Heat before serving as appetizer.

(Origin - "Church of the Good Shepherd Cookbook" by the Cookbook Committee; Albuquerque, New Mexico, 1975.  Recipe was by Phyl Wilson.)

More "Lost" Bourbon Recipes

Bourbon Teriyaki Marinade for Meats (1965)


Wednesday, May 18, 2016

Chocolate Bourbon Cream Pie (1983)

  • 1 8-1/2 oz box chocolate wafers
  • 1/2 cup butter, melted
  • 21 large marshmallows
  • 1 cup evaporated milk, heated
  • 2 cups heavy cream whipped
  • 4 tbspns, bourbon
  • Unsweetened chocolate, grated
Crush chocolate wafers.  Stir wafer crumbs into melted butter. Pat mixture into a 9-inch pie pan, and bake at 350 degrees for about 10 minutes, just to set.  Cool.

Melt marshmallows in hot evaporated milk, stirring over low heat.  Cool.  Fold whipped cream into marshmallow mixture.  Stir in bourbon.  Pour into chocolate wafer crumb crust. 

Chill 3 to 4 hours.  Sprinkle generously with grated unsweetened chocolate.  Serves 8.

(Origin - "Thru the Grapevine - Finger Lakes Region Cookbook" by Junior League of Greater Elmira-Corning, New York, 1983.)

Other "Lost" Boozy Desserts

New Orleans Holiday Pudding with Rum, Brandy (1941)

Kentucky Bourbon Fudge Cake (1983)

Chicken in Scotch and Cream (1982)

  • 4 whole chicken breasts, skinned, boned, split, lightly floured
  • 1 lb mushrooms, sliced
  • 1 medium onion, chopped
  • 1/2 cup butter
  • 1 cup whipping cream
  • 1/2 cup Scotch
  • 1 tspn garlic salt
  • 1 teaspoon soy sauce (Or Maggi sauce)
  • 1 drop, Tabasco sauce
  • Salt and freshly ground pepper, to taste
In heavy skillet, melt butter and add onion.  Saute until transparent.  Add chicken and saute for 10 minutes, turning often.  

Add pepper, salt, garlic salt, Tabasco, soy sauce, and mushrooms, and thoroughly combine.  

Add Scotch and flame.  After flame dies out, add whipping cream. Deglaze (scrape) the bottom of the pan, and heat for 10 minutes. Serves 8.

(Origin - "Fiesta Under the Sun" by the Junior League of Phoenix, Arizona, 1982.) 

More "Lost" Chicken recipes

Buttered Roast Chicken with White Wine (1968)


Tuesday, May 3, 2016

Cranberry Chicken Curry (1965)

  • 2 3-lbs frying chickens, cut up
  • 1 pint Ocean Spray Cranberry Juice Cocktail
  • 2/3 cup butter
  • 1 cup slivered almonds
  • 2 tspns salt
  • 2 tspns paprika
  • 1/2 tspn pepper
Combine salt, pepper, and paprika. Rub into chicken until coasted.  Melt butter in frying pans. Saute chicken pieces until golden brown on both sides. Cover trying pans, reduce heat, and cook for 25 to 30 minutes, or until chicken is tender.

Remove chicken to warm platter, and keep hot in warm oven.  Pour cranberry juice cocktail into frying pans, stirring to loosen all browned particles.  

Cook over high heat until juice is reduced by half.  Pour over chicken.  Sprinkle with toasted, slivered almonds.  Serve at once on hot curried rice.

Curried Rice

  • 2-1/4 cups rice
  • 1/2 cup butter
  • 2 tspns curry powder
  • 3 tspns salt
  • 4-1/2 cups chicken broth
In a heavy pan, cook rice in butter until golden brown, stirring as it cooks.  Add curry powder, salt and chicken broth.  Bring to a boil and cook slowly until rice is tender and liquid absorbed--- about 14 minutes.  Makes 8 servings.

(Origin - "101 All-Time Favorite Cranberry Recipes" by the Ocean Spray Cranberry Kitchen, 1965.)

More "Lost" Chicken Recipes

Buttered Roast Chicken with White Wine (1968)


Monday, May 2, 2016

Chocolate Sauerkraut Cake (1980)

  • 2-1/4 cup cake flour
  • 1/2 cup cocoa
  • 1/2 cup sauerkraut, chopped and drained
  • 1-1/2 cup sugar
  • 3 eggs
  • 1-1/4 tspn vanilla
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 2/3 cup butter or shortening
  • 1 cup water
Sift together the cake flour, baking powder, and baking soda.  Set aside. Cream butter, sugar, and eggs.  Mix well.

Add vanilla, salt, and cocoa to butter mixture.  Mix well.  Alternately blend the two mixtures and water. Gently fold in sauerkraut. 

Bake in greased, floured 13x9x2-inch pan at 375 degrees for 35 minutes.

(Origin - "Faith Outreach Church Cookbook" in Huntington, West Virginia, 1980.)

More "Lost" Cake Recipes

Black Pepper Cake with Nuts (1975)


Maui Mango Lemon Bread (1967)

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tspn lemon extract
  • 1 tspn vanilla
  • 1/2 cup evaporated milk
  • 1 cup mango pulp
  • 2 cup sifted flour
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 1-1/2 tspn cinnamon
  • 1/2 wheat germ
  • 1 cup cooked raisins
  • 1 cup chopped nuts
Cream butter and sugar together.  Add eggs one at a time, beating well. Add lemon extract and vanilla.  

Sfit dry ingredients together, and add to above, alternating with mango pulp and milk.  Stir in raisins and nuts.

Bake in loaf pans at 350 degrees, until done.  

(Origin - "Still More of Our Favorite Recipes" by the Maui Extension Homemakers' Council in Wailuku, Maui, Hawaii; 1967.)

More "Lost" Tropical Fruit Recipes

Pineapple Marlow (1934)


Tuesday, April 26, 2016

7-Up Pound Cake (1980)

  • 2 sticks, butter
  • 3 cups flour
  • 1/2 cup shortening
  • 5 eggs, beaten separately
  • 1 tspn, almond or lemon flavoring
  • 3 cups sugar
  • 2 tspns vanilla
  • 6 oz 7-Up
Cream together softened butter, sugar, and shortening.  One at a time, add beaten eggs to mixture, stirring well after each.  Add flour and mix well.

Add &-Up and remaining ingredients.  Baked in greased, floured angel food cake pan for 1 hour, 10 minutes.  

Test the cake for doneness. If more time needed, put foil over cake pan to keep lightly browned.

(Origin - "Faith Outreach Church Cookbook" in Huntington, West Virginia, 1980.)

More "Lost" Recipes

Coca Cola Cake with Buttermilk, Marshmallows (1982)


Monday, April 18, 2016

Avocado Cake with Macadamia Nuts (1967)

  • 2 cups sugar
  • 3 eggs
  • 2-2/3 cups sifted flour
  • 1-1/2 cups mashed avocado
  • 3/4 cup macadamia nuts
  • 3/4 cup raisins
  • 1/2 cup chopped dates
  • 1-1/2 tspn baking soda dissolved in 3/4 cup sour milk
  • 3/4 cup shortening
  • 3/4 tspn cinnamon
  • 3/4 tspn allspice
  • 3/4 tspn salt
Cream sugar and shortening until fluffy.  Add eggs, one at a time, beating after each egg.  Mix in avocado. sifted flour, and spices, adding alternately with sour milk.

Dust small amount of flour over nuts and fruits.  Fold into cake batter.  Place in 2 greased and floured pans.  Sprinkle tops with 1/4 cup sugar and 1 teaspoon cinnamon.  Bake at 350 degrees for 1 hour, or until tester comes out clean.  

(Origin - "Still More of Our Favorite Recipes" by the Maui Extension Homemakers' Council in Wailuku, Maui, Hawaii; 1967.)

More "Lost" Avocado Recipes

Avocado Fritters (1933)


Monday, April 11, 2016

Kentucky Bourbon Fudge Cake (1983)

  • 1/2 cup butter, softened
  • 2 cups sugar
  •  4 oz unsweetened chocolate, melted and cooled
  • 2 eggs, at room temperature
  • 2 tbspns Kentucky bourbon
  • 1 tspn vanilla
  • 2 cups sifted flour
  • 2 tspns baking powder
  • 1/2 cup milk
  • 1/2 tspn salt
  • 1 cup pecans or walnuts, finely chopped
  • Kentucky bourbon fudge frosting (see below)
Cream butter; gradually add sugar and beat until fluffy.  Blend in chocolate, beat in eggs, one at a time.  Add vanilla and bourbon.

Sift dry ingredients together, and add alternately with milk in three addition, beginning and ending with flour.  Fold in nuts. 

Bake in 2 greased and floured 9-inch cake pans at 350 degrees for 35 minutes.  Cool and frost with Kentucky bourbon fudge frosting.

Kentucky Bourbon Fudge Frosting
  • 1/2 cup unsalted butter
  • 2 oz unsweetened chocolate
  • 1 egg, at room temperature
  • 3 tbspns Kentucky bourbon
  • 1 tspn vanilla
  • 1 tspn lemon juice
  • 1 cup pecans or walnuts, finely chopped
  • 3 cups sifted confectioners' sugar
Combine butter and chocolate, and melt over low heat.  Stir to blend; cool slightly. IN a mixing bowl, beat the egg and add one cup of sugar.  Gradually add chocolate mixture, beating constantly.  

Stir in vanilla, lemon juice, and Kentucky bourbon.  Gradually add remaining 2 cups of sugar. Continue beating, adding sugar as necessary until frosting is smooth and of spreading consistency. Stir in nuts.

(Origin - "Best of the Best from Kentucky - Selected Recipes from Kentucky's Favorite Cookbooks" edited by Gwen McKee and Barbara Moseley. Quail Ridge Press, 1983.  This recipe was originally from "Favorite Fare II.")

More "Lost" Boozy Desserts

Pink Squirrel Pie with Liqueurs (1977)

French-Fried Ice Cream with Marsala Wine (1971)

Raw Apple Cake (1975)

Cream:
  • 2 cups sugar
  • 2 eggs
  • 1 cup shortening
Sift dry ingredients together:
  • 3 cups flour
  • 2 tspns baking soda
  • 1 tspn each nutmeg, allspice, salt
Fold the egg-sugar mixture into the dry ingredients, while alternately adding 3/4 cup buttermilk.

Mix gently, then add 3 cup diced apples.  Bake in greased, floured 9"x15" pan at 350 degrees until golden brown, about 1-1/4 hours.  While cake is still hot, drizzle on cake glaze.

Glaze for Raw Apple Cake
Boil together for 1 minute:
  • 1-1/2 cups powdered sugar
  • 2 tbspns butter
  • 2 tbspns water
Add 1 tspn vanilla after boiling. 

(Origin - "Church of the Good Shepherd Cookbook" by the Cookbook Committee; Albuquerque, New Mexico, 1975.  Recipe was by Norma Erne.)

More "Lost" Apple Recipes