Tuesday, January 18, 2022

Queen's two-Step Bread Pudding (1977)

  • 4 cups bread cubes, toasted
  • 1 quart milk, heated
  • 3 tbspns butter
  • 4 eggs, separated
  • Dash of salt
  • 1 1/4 cups sugar
  • 1 tspn vanilla
  • 2 tspns grated lemon rind
  • 1/2 cup tart jelly, preferable currant
Combine bread cubes, milk, and butter. Allow to stand 10 minutes. Beat egg yolks and salt until light. Add 1 cup sugar and the vanilla, and beat until lemon-colored. 

Pour into a buttered 2-quart baking dish. Bake at 350 degrees for about 50 minutes. Cool slightly. 

Beat egg whites until foamy. Add remaining 1/4 cups sugar gradually and beat until meringue mixture stands in firm peaks. Fold lemon rind into egg whites. Spread jelly on pudding. Cover with meringue and bake 10 to 15 minutes longer or until meringue is golden brown.  Serves 8 to 10.

More "Lost" Dessert Recipes
Vermont Maple Apples Dessert (1972)
Raspberry and Apple Bread Pudding (1986)

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe was by Mrs. Sally C. Knight.) 

North Carolina Country Ham in Coca-Cola (1987)

Must prepare 1 day ahead of serving. 

  • Country ham, any size
  • 1 cup brown sugar
  • Enough Coca Cola to make a paste
  • Whole cloves
  • 2 tbspns hot mustard
Soak ham in water overnight. Scrub WELL with stiff brush. Place ham in roaster and add 5 cups of boiling water. Place in cold oven, turn on oven to 500 degrees for 15 minutes, then turn oven off. Leave ham in oven for 3 hours; do not open oven door. Then turn oven on again to 500 degrees for 15 minutes, then turn off. Leave ham in oven overnight and do not disturb.

Next day, cut off fat except for 1 inch. Make paste with brown sugar, mustard, and Coca Cola. Score ham and cover with paste. Place cloves in each diamond from scoring. 

Bake at 350 degrees until brown which should be about 25 to 30 minutes. 

More "Lost" Ham Recipes
Classic Ham Bone Soup with Vegetables, Cream (1948)
Fried Ham and Ham Gravy (1967)

(Origin - "Southern Elegance - A Collection of the Best of Carolina Cuisine" by the Junior League of Gaston County, North Carolina. 1987. This recipe was by Sandy Rankin.)

Georgia Nutmeg Delight Cake (1977)

  • 2 cups plain flour
  • 1 1/2 cups sugar
  • 1 tspn salt
  • 1 tspn baking powder
  • 1 tspn baking soda
  •  4 tspns nutmeg
  • 1 tspn vanilla
  • 1/2 cups shortening
  • 1 cup buttermilk
  • 3 eggs
  • Vanilla frosting (see below)
Place all cake ingredients in large mixing bowl. Mix on lo9w speed until ingredients are moistened, then beat for 3 minutes on medium speed. 

Pour into 2 9-inch pans that have been greased and floured. Bake at 350 degrees for 25 to 30 minutes. Cool for 10 minutes and remove from pans.

Vanilla Frosting
  • 1/4 to 1/3 cup whipping cream
  • 1/2 tspn vanilla
  • 1 16-oz package Pillsbury White Frosting Mix
For frosting, combine frosting ingredients in small bowl. Beat at low speed until moistened, then on medium until thickened. Frost cake. Keep in refrigerator.

More "Lost" Recipes with Nutmeg
Martha Washington's Nutmeg Custard Pie (1770)
Nutmeg Butter Cookies (1961)

(Origin - "Tea-Time at the Masters - A Collection of Recipes" by The Junior League of Augusta, Georgia, 1977.)

Fresno Marinated Flank Steak (1985)

  • 1/4 cup soy sauce
  • 3 tbspns honey
  • 2 tbspns cider vinegar
  • 1 1/2 tspn garlic powder
  • 1 tbspn minced fresh ginger (or 1 1/2 tspns ground ginger)
  • 3/4 cup vegetable oil
  • 1 green onion, finely chopped
  • 1 1/2 lbs flank steak
Mix soy sauce, honey, and vinegar together. Blend in garlic powder and ginger. Add oil and green onion. 

Pour marinade over flank steak, and let marinate for at least 4 hours or longer in the refrigerator, turning meat occasionally. 

Barbecue or broil meat to desired doneness, basting during cooking. Slice on the diagonal to serve.  Serves 4.

More "Lost" Beef Recipes
Fried Roast Beef Slices in Tangy Gravy (1960)
Hunter's Steak in Red Wine Gravy (1935)

(Origin - "California Treasure - Recipes from The Junior League of Fresno," 1985.)

Sunday, January 9, 2022

Chocolate-Apple Nibbles (1963)

  • 1 6-oz package semi-sweet chocolate pieces
  • 4 medium apples
  • Toothpicks 
Several hours before serving:
In double boiler, over hot, not boiling, water, melt chocolate.

Core unpared apples, then cut in 1/8s. Insert toothpick in skin side of each apple section.

Removed melted chocolate from heat. Holding each apple section by toothpick and tilting double-boiler top, dip apple in chocolate, leaving skin side uncoated.

Lay apple sections on buttered cookie sheet. Store in refrigerator until time to serve.  Makes 32 apple sections. 

More "Lost" Snack Recipes
Original Hot Clam Dip (1975)

(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)

Butter-Rich Bundt Coffee Cake (1973)

  • 3 tbspns sugar
  • 2 tspns cinnamon
  • 1 package (2-layer size) yellow cake mix
  • 1 package (3 3/4 oz) instant vanilla pudding
  • 2/3 cup cooking oil
  • 1 cup water
  • 4 eggs
  • 1 tspn imitation butter flavoring
  • 1 tspn vanilla
  • Vanilla-butter glaze (see below)
Preheat oven to 350 degrees. Grease and lightly flour Bundt pan. Combine sugar and cinnamon, and set aside.

In a large bowl, combine cake mix, pudding, oil, water, eggs, flavoring, and vanilla, and beat for 5 minutes at medium speed of mixer. Pour one-third of batter into Bundt pan, then cover with one-half of cinnamon-sugar mixture. Pour additional one-third of batter into pan and cover with remaining cinnamon-sugar.  

Add remaining batter and bake 40 to 45 minutes or until cake tests done. Cool in pan for 15 minutes, then turn out to cool on rack. 

Vanilla-butter Glaze
  • 1 cups sifted confectioners' sugar
  • 1 tbspn milk 
  • 1/4 tspn vanilla extract
  • 1 tbspn light corn syrup
  • 1/2 tspn imitation butter extract
In a small bowl, combine all ingredients and beat until smooth. Use large spoon or rubber spatula to put glaze on top of cooled cake. The glaze will run down the sides slowly and beautifully. (If glaze is not thick enough, add confectioners' sugar.) 

More "Lost" Bundt Cake Recipes
Buttermilk Spice Bundt Cake (1973)
Chunky Apple Bundt Coffee Cake (1973)

(Origin - "Bundt Cakes" by Karen Plageman and Susan Herbert. An Owlswood Productions cookbook. 1973.)

Houston First Prize Beans with Ham (1968)

  • 2 lbs dried navy beans
  • 1- whole cloves
  • 1 onion, peeled
  • 1 bay leaf
  • 1 tbspn salt
  • 1 lb lean salt pork
  •  1 lb smoked ham or ham hocks
  • 3 onions, chopped
  • 3 cloves garlic, crushed
  • 1 tbspn dry mustard
  • 1/2 cup Jamaican rum
Cover beans with water and soak overnight. Drain and save bean liquid. Put beans in a large pot and add fresh water to a depth of 3 inches above the beans. 

Stick cloves into a peeled onion, and add to bean pot with bay leaf and salt. Bring to a boil. Boil rapidly for 5 minutes, and skim foam from top of beans. Reduce heat and simmer until beans are tender but not mushy. Drain and reserve liquid.

Simmer salt pork in water for 25 minutes. Remove pork and cut into small pieces. Cut ham into strips. Combine chopped onion and crushed garlic. Blend dry mustard with enough water to dissolve mustard. 

Pour a layer of beans in large baking dish or casserole. Add a layer of salt pork, ham, and onion-garlic mixture. Repeat layers ending with beans. POur dissolved mustard over all and add enough bean liquid to cover.

Bake in 350 degree oven. Add more bean liquid if needed during baking. At the end of 1 1/2 hours, pour rum over bean and bake 45 minutes longer (2 hours, 15 minutes in all). Serves 16.

More "Lost" Bean Recipes
Classic Old-Fashioned Boston Baked Beans (1971)
Bean and Bacon Chowder (1960)

(Origin - "Houston Junior League Cook Book" published by the Junior League of Houston Texas, 1968. Recipe by Mrs Walter L. Parsley.) 

Texas Wild Rice Sausage Casserole (1982)

  • 1 lb bulk sausage or link sausages (hot, preferably)
  • 1 lb sliced mushrooms
  • 2 medium onions, chopped
  • 2 cups wild rice, uncooked
  • 1/4 cup flour
  • 1/2 cup heavy cream
  • 2 1/2 cups condensed chicken broth (may use chicken bouillon)
  • Pinches of oregano, thyme, marjoram
  • Salt to taste 
  • 1/4 tspn pepper
  • Tabasco (optional)
  • 1/2 cup toasted, slivered, blanched almonds
Saute sausage meat or sausage links. Drain sausage on paper towels and break into small pieces. Saute mushrooms and onions in sausage fat, then add the cooked sausage.

Mix flour with cream. ("Don't have even a suspicion of a lump. One lump is like trumping a partner's ace. Unforgiveable.") Add chicken broth and cook until thickened. Season with a generous pinch of oregano, thyme, and marjoram, and the salt and pepper. 

Combine with wild rice, sausages, and vegetables. Mix and toss together. Jazz up seasonings with Tabasco if that appeals, and additional seasonings to taste. 

Pour into large casserole. Bake at 350 degrees for 25 to 30 minutes. It should bubble. Sprinkle 1/2 almonds around the rim for serving. If made ahead and not baked immediately, add a little more chicken stock before baking. Serves 12 to 15.

More "Lost" Casserole Recipes
Amarillo Tomato Casserole with Cheddar Cheese (1979)
Oven-Baked Chicken Hash (1963)

(Origin - "Delicioso - Cooking South Texas Style" by the Junior League of Corpus Christi, Texas, 1982. Recipe by Mrs Walter Norris and Mrs James L Hopkins.) 

Friday, January 7, 2022

Zucchini and Cheddar Soup (1983)

  • 2 cups finely chopped onions
  • 3 tbspns unsalted butter
  •  12 small zucchini, cut into Julienne 
  • 1 tspn dried, crushed rosemary
  • 3 cups hot chicken or vegetable stock
  • 1 tspn salt
  • 1/2 tspn pepper
  • 1 tspn sugar
  • 1 cup light cream
  • 2 cups grated cheddar cheese
  • Fresh chives, chopped
Saute the onions until pale golden. Add the zucchini and rosemary, and toss them in the butter until sizzling. Do not let the zucchini get completely soft. Turn off the heat, and remove half to two/thirds of the vegetables to a food processor or food mill. Puree.

Return the puree to the pan with the remaining julienned vegetables, and add the hot chicken stock, salt, pepper, and sugar. Heat just to boiling, then turn down the heat and stir in light cream. Do not allow the soup to boil after the cream is added, or it may curdle.

Distributed the grated cheese among the individual soup bowls, and ladle the soup on top. Garnish with chopped chives place carefully in the center of each bowl. Serves 6 to 8.

More "Lost" Soup Recipes
Kentucky Cream of Cabbage Soup with Bacon (1985)
Williamsburg Beef Broth with Tomatoes and Okra (1850)

(Origin - "Soups and Salads" by Sandi Cooper, published by Irena Chalmers Cookbooks, Inc, 1983.)

Charlie Brown's Peanut Brittle (1969)

  • 2 cups granulated sugar (or 1 cup granulated, 1 cup brown sugar)
  • 1/2 cup light corn syrup
  • 1 cup water
  • 2 1/4 cups Spanish peanuts
  • 1 tspn butter
  • 1/4 tspn baking soda
Stir sugar, syrup, and water over low flame until sugar is dissolved. Continue to cook until candy thermometer registers 240 degrees (about 15 minutes). 

Meantime, spread peanuts evenly over large, well-buttered cookie sheet.  Cook syrup 10 to 15 minutes longer or until it beings to turn golden in color. Mix in butter and soda. 

Pour immediately over peanuts. Pour evenly and not too thick. When hard, break into pieces and store in airtight can or jar.

More "Lost" Recipes from Peanuts Cook Book
Lucy's Lemon Squares (1969)
Charlie Brown's Banana - Peanut Butter Cookies (1969)

(Origin - "Peanuts Cook Book" cartoons by Charles Schulz, recipes by June Dutton. Published by Cider Mill Press, 1969.)