Tuesday, January 30, 2024

Caramel Ham Loaf (1957)

  • 1/2 lb ground beef
  • 1 lb ground ham
  • 5 slices bread, soaked in 1 1/4 cups milk
  • 3 beaten eggs
  • 1/2 tspn salt
  • 1/2 tspn dry mustard
  • 1/3 cup brown sugar
  • Whole cloves
Mix meats, soaked breads, eggs, salt, and mustard. 

In bottom of a butter loaf pan, sprinkle the brown sugar and a few cloves. Pack meat mixture on top, and bake at 350 degrees for 1 hour.

Do in individual custard cups for parties. Serves 6.

More "Lost" Ham Recipes
North Carolina Country Ham in Coca-Cola (1987)
Fried Ham and Ham Gravy (1967)

(Origin - "Helen Corbitt's Cookbook" by Helen Corbitt, Director of the Neiman-Marcus restaurants, 1957. Art by Joe Allen Hong.)  

Cider Apple Pie (1977)

  • 1/2 lb dried apples
  • 3 cups cider
  • 1/2 cup sugar
  • 1/2 tspn ground cinnamon
  • 1/4 tspn ground nutmeg
  • Pastry for a two-crust nine-inch pie
  • 2 tbspns butter
  • Nuts (optional)
1. Place the apples and cider in a saucepan. Bring to a boil and simmer until apples are tender and plump.

2. Combine the sugar, cinnamon, and nuts. Add to apples and cook 10 minutes longer. The apples should have absorbed most of the juice. Cool slightly.

3. Preheat the oven to 425 degrees.

4. Line a 9-inch pie plate with half the pastry. Pour in the apple filling. Roll remaining pastry into a rectangle and cut into 1/2-inch strips. Dot apple mixture with butter and make a lattice of pastry.

5. Bake 25 minutes, or until filling is bubbly and pastry is golden. Remove from oven. Serve warm, or let the pie cool completely. Serves 6.

More "Lost" Apple Recipes
Oregon Fresh Apple Cake with Butter Sauce(1980)

(Origin - "Family Circle Favorite Recipes Cookbook" by the editors of Family Circle, edited by Ralph Genovese, 1977.) 

Coffee-Glazed Ham Slice (1964)

  • 1 slice (about 1 1/2 in thick) fully cooked ham
  • 1 tspn instant coffee
  • 2 tbspns orange juice
  • 1/4 cup maple-blended syrup
  • 1/4 cup brown sugar
  • 2 tbspns butter
Place ham slice in a shallow baking dish. Cover, and bake in slow oven (325 degrees) 30 minutes. 

Meanwhile, combine instant coffee with orange juice in a small saucepan, stirring until blended. Add remaining ingredients, then heat and stir until blended. 

Uncover ham, spoon on glaze, and bake another 30 minutes uncovered, basting occasionally with coffee mixture. Makes 4 servings.

More "Lost" Coffee Recipes
Williamsburg Coffee Crisp Cookies (1971)
Betty Crocker's Cinnamon Coffee Bar Cookies (1950)

(Origin - "The Maxwell House Coffee Cookbook" Executive Editor Doris McFerran Townsend, Consulting Editor Ellen Saltonstall of the Coffee Brewing Institute, Inc., 1964.) 

Hershey Bar Buttermilk Cake (1962)

  • 1/2 lb butter
  • 2 cups sugar
  • 4 eggs
  • 2 tspns vanilla
  • 1/ tspn salt
  • 8 plain Hershey bars, melted
  • 2 1/2 cups sifted cake flour
  • 1 cup buttermilk
  • 1/4 tspn baking soda
  • 1/2 cup chopped nuts
Cream butter and sugar. Add and beat eggs one at a time into the mixture. Add the vanilla, salt, and melted Hershey bars.

Add the flour and buttermilk mixed with the baking soda alternately. Fold in the chopped nuts.

Bake in a greased angel food cake pan for 1 3/4 hours at 325 degrees. Sprinkle with powdered sugar when done, in place of icing. This will keep indefinitely, and no icing is needed.

More "Lost" Chocolate Cake Recipes
Mint Chocolate Chip Cake (1950)
Classic Chocolate Butter Cake (1986)

(Origin - "Helen Corbitt's Potluck" by Helen Corbitt, Director of Restaurants at Neiman-Marcus, 1962.) 

Tuesday, September 5, 2023

Farmer's Caramel Pumpkin Ring Dessert (1976)

  • 1/2 cup sugar
  • 1 cup canned pumpkin
  • 3/4 cup sugar
  • 1/2 tspn salt
  • 1/2 tspn ground cinnamon
  • 1/4 tspn ground ginger
  • 1/4 tspn ground nutmeg
  • 5 eggs, slightly beaten
  • 1 can (14 1/2 oz) evaporated milk
  • 1 tspn vanilla
  • Whipped cream
Melt 1/2 cup sugar in skillet over low heat until a golden syrup is formed, stirring constantly to prevent burning. Immediately pour into  5-cup mold, turning and rolling from side-to-side to coat with a sugar syrup. Set aside.

Stir together pumpkin, 3/4 cup sugar, salt, and spices. Blend in eggs. Stir in evaporated milk and vanilla. Pour into mold. Place in pan of hot water and bake in 350 degrees oven for about 1 hour or until knife inserted halfway between center and outer edge comes out clean. 

Cool, then chill thoroughly. To serve, run knife around sides of pan. Invert on serving dish. Serve with whipped cream if desired. Make 8 servings.

More Pumpkin Recipes
Easy Pumpkin Cupcakes (1984)
Libby's Apple Pumpkin Fritters (1984)

(Origin - "Great Home Cooking in America - Heirloom Recipes Treasured for Generations" by the Food Editors of the Farm Journal, 1976.)

Thursday, July 27, 2023

Summer Squash Orange Cake (1982)

  • 3 cups flour
  • 3 tspns baking powder
  • 1 tspn salt
  • 1 tspn cinnamon
  • 1 tspn nutmeg
  • 1/4 tspn ground cloves
  • 1 cup butter, softened
  • 1 3/4 cups dark brown sugar, packed
  • 2 tspns grated orange rind
  • 4 eggs
  • 1/3 orange juice
  • 1 1/2 cup grated squash (summer or zucchni)
Sift the dry ingredients together. Cream the butter, sugar, and orange rind. Beat in the eggs. 

Slowly beat in the dry ingredients alternately with the orange juice. Stir in the grated squash. 

Pour into a greased and floured 10-inch tube pan and bake in a preheated 350 degree oven for 50 to 60 minutes. When cooled, sprinkle with powdered sugar or frost.

More "Lost" Squash Recipes
Stuffed Zucchini with Bacon (1950)
Zucchini Chocolate Chip Cookies (1961)

(Origin - "The Victory Garden Cookbook" by Marian Morash, published by Alfred A. Knopf, 1982.) 

Scalloped Tomatoes (1982)

  • 3 lbs tomatoes
  • 2 cups lighted packed fresh bread crumbs
  • 8 tbspns butter
  • 1/2 cup minced shallots or onions
  • Chopped basil (optional)
  • Salt and freshly ground pepper
Peel and halve the tomatoes. If the tomatoes are very large, cut each half into 2 thick slices. Let drain while preparing the bread crumbs.

Heat 7 tablespoons of butter, and sauté the onions or shallots until wilted. Stir in the bread crumbs, coating with butter, and lightly cook. Add the basil, and season with salt and pepper.

Place half the tomato slices in a buttered 8-x-8-inch baking dish. 
Top with half the crumb mixture. Repeat the layering and dot with remaining butter. Bake in a preheated 350 degree oven for 30 minutes. Serves 4 to 6.

More "Lost" Tomato Recipes
Tomato Quiche (1983)
Old-Time Tomato Cookies (1926)

(Origin - "The Victory Garden Cookbook" by Marian Morash, published by Alfred A. Knopf, 1982.) 

Tuesday, July 25, 2023

Zucchini Walnut Cookies with Butter Frosting (1974)

  • 1/2 cup butter, softened
  • 1 cup brown sugar, firmly packed
  • 1/2 cup sugar
  • 2 whole eggs
  • 1 cup canned milk, undiluted
  • 1 tspn vanilla
  • 2 2/3 cups flour, unsifted
  • 1/2 tspn baking soda
  • 1 cup walnuts, chopped
  • 1 cup zucchini, diced 
  • Butter glaze frosting (see below)
Mix butter and sugars, and beat. Add eggs, and mix well. Stir in canned milk and vanilla. 

Mix flour and baking soda together, and stir into mixture. Add nuts. Chill 1 hour.

Stir in diced zucchini, mixing well. Drop are tablespoon 2 inches apart on greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, until delicately brown. Do not over-bake.   While warm, frost and garnish with pieces of walnuts.

Butter Glaze Frosting
  • 2 tbspns butter
  • 2 cups confectioners sugar, sifted
  • 1/4 cup canned milk, undiluted
More "Lost" Zucchini Recipes
Zucchini Honey Cake (1974)
New Mexico Zucchini with Corn (1975)

(Origin - "The Zucchini Cookbook" by Paula Simmons, 1974.) 

Thursday, May 25, 2023

Butterscotch Cheesecake for 18 (1985)

  • 12-oz package butterscotch chips
  • 1/3 cup butter
  • 2 cups graham crackers
  • 1 cup chopped nuts
  • 8-oz package cream cheese, softened
  • 14-oz can sweetened condensed milk
  • 1 tspn vanilla
  • 1 egg
Preheat oven to 350 degrees. In a medium-sized saucepan, melt chips and butter. Stir in crumbs and nuts. Press half the mixture firmly into the bottom of a greased 9-x-13-inch pan. 

In a large mixing bowl, beat cheese until fluffy. Beat in milk, vanilla and egg until smooth. Pour into prepared crust, and top with remaining crumb mixture. 

Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool, then refrigerate. Serves 15 to 18.

More "Lost" Butterscotch Recipes
Old-Fashioned New Orleans Butterscotch Bread Pudding (1932)
Hershey's Chocolate Butterscotch Pie (1934)

(Origin - "Sassafras! The Ozarks Cookbook" by the Junior League of Springfield, Missouri, 1985.) 

Orange Corn Muffins with Orange Sauce (1968)

  • 1 cup corn meal
  • 1 cup sugar
  • 2 cups flour
  • 1/2 tspn salt
  • 1 tspn baking soda
  • 1/2 cup salad oil
  • 2 eggs, beaten
  • 2 tbspns grated orange rind
  • 2/3 cup buttermilk
  • Orange sauce (see below)
Preheat oven to 375 degrees. Mix all the ingredients in a large bowl. Pour into greased muffin tins and bake 12 minutes. 

While muffins are still hot, place 1 tablespoon of Orange Sauce on each.

Orange Sauce
  • Juice of 2 oranges
  • 1 cup confectioners sugar
  • Grated rind of 1 orange
More "Lost" Muffin Recipes
Lemon Chiffon Muffins (1976)
Vermont Butter Apple Muffins (1939)

(Origin - "Marion Brown's Southern Cook Book" published by the University of North Carolina Press, Chapel Hill, 1951. Recipe by Miss Linda Rumbley of Burlington, North Carolina.)