Thursday, January 16, 2020

Zucchini Sour-Cream Soup (1981)

  • 1/2 cup green onions, sliced
  • 3 tbspns butter
  • 1-1/2 lbs zucchini, sliced
  • 1 carrot, sliced
  • 6 cups chicken broth
  • 1-1/2 tspns wine vinegar
  • 3/4 tspn dried dill
  • 4 tbspns quick-acting cream of wheat
  • 1 tspn salt
  • 1/2 tspn pepper
  • 1/2 cup sour cream
Cook green onion in butter until tender. Add zucchini, carrot, chicken broth, vinegar, and herbs. 

Bring to a boil, then add Cream of Wheat and simmer for 25 minutes.

Puree, and add salt and pepper.  For hot soup, add sour cream to heated soup just before serving.  For cold soup, add sour cream right away, stir until smooth, and chill before serving.  Serves 6 to 8.

More "Lost" Zucchini Recipes
Zucchini Green Chile Quiche (1976)
Cheddar Zucchini Bake with Bacon (1974)

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

Carolina Spinach Balls (1978)

  • 20 oz frozen chopped spinach
  • 2 cups Pepperidge Farm seasoned dressing
  • 1 large onion, chopped
  • 6 eggs, beaten
  • 3/4 cups butter, melted
  • 1/2 cup Parmesan cheese, grated
  • 1 tspn garlic salt
  • 1 tspn pepper
Preheat oven to 350 degrees. Cook spinach according to package directions; drain well.

Mix all ingredients with spinach. Shape into balls, and bake 20 minutes. Yields 120 small balls.  

Note - Balls can be frozen before baking. thaw for 1 hour, then bake 20 minutes.)

More "Lost" Spinach Recipes
Lawry's Creamed Spinach with Bacon (1938)
Southern Spinach Spoon Bread (1982)

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

Louisiana Black-Bean Ham Soup (1972)

  • 4 cups black beans
  • Rind and bone of smoked ham
  • 3 bunches green onions
  • 4 bay leaves
  • 1 tbspn salt
  • 1 to 2 cloves garlic
  • 1/2 tspn pepper
  • 3 ribs celery, minced
  • 3 large onions, minced
  • 1 stick butter
  • 2-1/2 tbspns flour
  • 1/2 cup parsley, minced
  • 1 can consomme (optional)
  • 1 cup Madeira
  • Lemon slices
  • Minced parsley
Soak beans overnight. Rinse and drain. Cover with 5 quarts water and boil 1-1/2 hours with ham bone and rind, green onions, bay leaves, salt, pepper, and garlic. 

Saute onions and celery in butter until soft. Stir in flour and parsley; cook stirring constantly a few minutes until well blended. Add to beans, and continue to simmer 6 hours or longer. Add boiling water if necessary so beans remain covered with water.

Remove ham bone, rind, and bay leaves. Force mixture through fine sieve. Do not use blender as soup will be mealy.  

After the soup is sieved, check for seasoning, adding more salt and pepper as desired. If ham bone and rind have not give a rich enough flavor, the can of consomme may be added. Do this before adding additional salt.

At serving time, reheat and add i cup of Madeira, or to taste. After soup is off the heat, stir in a lump of soft butter. Garnish soup bowls with a lemon slice sprinkled with a bit of minced parsley.  Recipe yields 5 to 6 quarts. 

More "Lost" Recipes from "Cotton Country Cookbook"
Mamie Eisenhower's Green Rice (1972)
Louisiana Turkey Bone Gumbo (1972)

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

Williamsburg Beef Broth with Tomatoes and Okra (1850)

  • 1 soup bone
  • 1 lb ground beef
  • 1 lb stewing beef
  • 3 ribs celery with leaves, chopped
  • 2 medium onions, sliced
  • 1 large bay leaf
  • Pinch of oregano
  • 3 cups canned tomatoes
  • 1 cup okra, cut
  • 2 tbspns cornstarch
  • Salt and pepper to taste
  • Dash of Worcestershire sauce
Put soup bone, ground beef, stewing meat, celery, onions, bay leaf, and oregano in a kettle with 2 quarts water, and simmer for 1-1/2 hours uncovered.

Remove and dice stewing meat. Strain the stock and dice stewing meat.

Add the diced stewing meat, tomatoes, and okra to the strained stock, and return to heat.  Mix the cornstarch with a little water, and stir into stock until evenly blended.

Add seasonings, and cook uncovered for 20 minutes. Serve very hot.

More "Lost" Williamsburg Recipes
Williamsburg Rum Balls (1850)
Williamsburg Sweet Potatoes (1801)

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

Thursday, January 9, 2020

Wisconsin Cream of Beer Soup (1891)

  • 3 12-oz bottles of beer (1 dark, 2 light)
  • 1 tbspn sugar
  • 1/2 tspn white pepper
  • 1/4 tspn each cinnamon and salt
  • 1/4 tspn nutmeg
  • 3 eggs, separated
  • 1/2 cup heavy cream
  • Sieved bread crumbs (optional)
Pour beer into a saucepan, stir in the sugar and spices, and bring to a boil. 

Beat egg yolks into the heavy cream, add a little hot beer to the mixture. Beat well and pour mixture back into the rest of the beer, beating constantly with a wire whisk over very low heat to avoid curdling. 

Thicken with sieved bread crumbs, to taste. 

Refrigerate until cold. When ready to serve, beat the egg whites until stiff but not dry, and fold them into the soup.  Soup can be served hot or cold.

More "Lost" Beer Recipes
Beer Meat Loaf (1971)
Baked Beer Cheesy Fondue (1968)

(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 "Das Allgemeine Kochbuch," an 1891 German cookbook widely used in late 19th century, early 20th century Wisconsin.)

Thursday, December 5, 2019

Minnesota Christmas Pecan Cake (1987)

  • 2 cups butter, softened
  • 2-1/2 cups light brown sugar
  • 6 egg yolks, well beaten
  • 4 cups all-purpose flour
  • 3 tbspns lemon extract
  • 6 egg whites, stiffly beaten
  • 3 to 4 cups chopped pecans
  • 8 oz candied cherries, chopped
  • 8 oz candied pineapple, chopped
  • Rum
  • Cheesecloth
Heat over to 250 degrees. Butter 10-inch tube pan. Cream butter and brown sugar in large bowl. Beat in egg yolks, then beat in flour and lemon extract. 

Fold in remaining egg whites, stiffly beaten. Carefully fold in fruit and nuts.

Bake at 250 degrees for 2 to 3 hours or until toothpick inserted in center comes out clean. Cool completely before removing from pan. 

Soak cheesecloth in rum, and wrap around cooled cake. Wrap cake in foil, and store in refrigerator. Cake can be stored in refrigerator up to 1 week.

More "Lost" Christmas Cake Recipes
Kentucky Christmas Jam Cake (1984)
Mississippi Christmas Bourbon Nut Cake with Whiskey Sauce (1977)

(Origin - "Celebrated Seasons - A Cookbook" by the Junior League of Minneapolis, 1987.)

Classic Toll House Mincemeat (1948)

Put through a food chopper using large blade:
  • 2 lbs cooked lean meat
  • 1 lb suet
  • 3 qts sour apples
Add:
  • 3 lbs raisins, chopped
  • 2 lbs currants, chopped
  • 1 tbspn citron, chopped
  • 3 oranges and 2 lemons, washed, grated, juice removed
Stir in:
  • 2-1/2 lbs sugar
  • 1 cup dark molasses
  • 2 tbspns salt
  • 2 tbspns cinnamon
  • 2 tspns nutmeg
  • 2 tspns mace
  • 2 tspns powdered clove
  • 1 tspn allspice
  • 1 quart beef broth
  • 3 cups boiled cider
  • 2 cups sour jelly or sweet pickle syrup
Simmer for 2 hours. Turn into sterile jars, and seal while hot. makes 8 to 9 pints.

More "Lost" Toll House Recipes
Toll House Rum Biscuits with Frosting (1948)
Toll House Christmas Almond Cake (1948)

(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.)

Wednesday, December 4, 2019

Williamsburg Rum Balls (1850)

  • 2 cups vanilla wafer crumbs or similar
  • 2 tbspns cocoa
  • 1-1/2 cups confectioners sugar
  • 1 cup pecans, very finely chopped
  • 2 tbspns white corn syrup
  • 1/4 cup rum
Mix well vanilla wafer crumbs, cocoa, 1 cup confectioner's sugar, and pecans.

Add white corn syrup and rum, and mix well.  

Shape into 1-inch balls, and roll in remaining confectioner's sugar. Put in tightly covered tin box or other metal container for at least 12 hours before serving. 

These cookies keep well for 4 or 5 weeks.

More "Lost" Rum Recipes
Rum Poached Peaches (1792)
Rum Pie with Chocolate (1980)

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

Concord Tomato - Cinnamon Church Soup (1974)

  • 3 cups stewed tomatoes
  • 1 onion, chopped fine
  • 1 large stalk celery with leaves, chopped
  • 2 cups beef bouillon
  • 2 tspns sugar
  • 2 tspns balsamic or red wine vinegar
  • 1/2 tspn cinnamon
  • 1/2 tspn black pepper
  • 1/4 tspn allspice
  • 1/8 tspn mace
  • Salt and cayenne pepper to taste
Stew all ingredients together, covered, in a saucepan until the vegetables are soft, about 20 minutes. Puree in a processor or blender. Recue to thicken or add bouillon to thin. Serves 4 to 6.

"In the kitchen of Concord, the association of cinnamon and other aromats with tomatoes was natural. For a Concord church soup. you can turn this tomato-bouillon into a thin drinkable temperance brew or into a thick puree to be eaten with a spoon."

More "Lost" Tomato Soups
Winter Tomato Soup with White Wine (1962)
Classic Cream of Tomato Soup with Croutons (1929)


(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 "The Meetinghouse Cookbook" of Concord, Massachusetts, first republished in modern times in 2-1974.)

Buttermilk Fried Onions (1968)

  • 3 egg yolks
  • 1-1/2 cups flour
  • 1/2 tspn baking soda
  • 1-1/2 tspns salt
  • 2 cup buttermilk
  • 4 large yellow onions. peeled and cut in 1/4-inch-thick slices
  • Vegetable oil or shortening for deep frying
  • Salt
In a mixing bowl, combine the egg yolks, flour, baking soda, and salt, and beat them together with a large spoon. Pour in the buttermilk slowly, beating until the mixture forms  a fairly smooth paste. Heat the shortening in a deep-fat fryer--- the fat should be at least 3 inches deep--- until it registers 375 degrees on a deep-fat thermometer. '

Separate the onion slices into rings, drop them in the batter, 7 or 8 rings at a time. Fry them in the fat for 4 to 5 minutes until lightly browned. Transfer them to a paper towel while you proceed with the next batch.

When all the onions rings are done, fry them again in the hot fat for a minute or two to heat them through and crisp them. Drain on paper towel. Serve sprinkled with salt. Serves 4 to 6.

More "Lost" Onion Recipes
Scalloped Onions and Peanuts (1927)
Cheesy Onions with Pecans (1964)

(Origin - "Recipes: American Cooking" part of the Time-Life Books "Foods of the World" series, 1968.)