Sunday, November 20, 2016

Toll House Cranberry Pineapple Sauce (1948)

  • 1 quart cranberries
  • 1/2 can crushed pineapple
  • 2 oranges
  • 2 cups sugar
Put cranberries, crushed pineapple, and oranges through food chopper.

Add sugar and mix well.  

Store, covered, in the refrigerator.  Serve with turkey or chicken.  Serves 10 to 12.

(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.)

More "Lost" Cranberry Recipes

Candied Fresh Cranberries (1960)

Tuesday, October 25, 2016

Thomas Jefferson's Macaroni and Cheese (1802)

  • 2-1/2 cups macaroni
  • 1/4 cup butter
  • 1/4 cup flour
  • 2-1/4 cups milk
  • 1 tspn salt
  • Dash pepper
  • 2 cups grated cheese
Cook macaroni according to package directions until tender, then drain thoroughly.  While macaroni cooks, melt butter in a saucepan, stir in flour until smooth, and cook a minute or two.  Add milk, a little at a time, and cook, stirring constantly until sauce bubbles.  Add salt and pepper.

Arrange alternate layers of macaroni and grated cheese in a medium-sized baking dish or casserole, reserving some of the cheese (about 1/4 cup) to sprinkle over the top.  

Pour hot sauce over all, sprinkle with the remaining cheese, and dot with bits of butter.

Bake 35 minutes in a preheated 400 degree oven. Serves 4 to 6. 

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

More "Lost" Early American Recipes
Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)

More "Lost" Macaroni and Cheese Recipes

Dutch Fried Cucumbers (1965)

  • Cucumbers
  • Flour
  • Egg
  • Sour cream
  • Chicken stock
  • Cooking oil
  • Dill or parsley, fresh
Mix 1/2 cup flour with a pinch of salt. 1 egg, beaten, and 8 tablespoons chicken stock. Mix well to make a batter.

Get young, small cucumbers, allowing 3 per person.  Cut off the tips, and scrub thoroughly.

Dip 12 cucumbers in the batter, and drop, a few at a time, in a kettle of hot oil (360 degrees). Fry until golden and crisp.

Serve hot with sour cream and a sprinkle of fresh dill or parsley.  These are often served with buttered new potatoes.  Serves 4. 

(Origin - "A Treasury of Great Recipes" by Mary and Vincent Price. Recipes tested by Ann Seranne. Published by Grosset & Dunlap, 1965.) 

Other "Lost" Recipes by Mary and Vincent Price

Tuesday, October 18, 2016

Classic Beef Stroganoff with Sour Cream (1967)

  • 2-1/2 lbs round steak
  • 2 cups mushrooms
  • 1 large onion
  • 5 tbspns butter
  • 1/4 cup red wine
  • 1/4 cup tomato paste
  • 1/2 cup sour cream
  • 1/2 cup beef stock or consomme
  • 1 clove garlic
  • 1 bay leaf
  • 1 tspn salt
  • 1/2 tspn caraway seeds
  • 2 tbsns flour
1. Pre-heat oven to 350 degrees.
2. Slice steak into thin diagonal strips.
3. Crush garlic in press.
4. Chop onion.
5. Wash and slice mushrooms.
6. Heat 3 tablespoons butter.
7. Add beef slices and brown.
8. Put beef slices into 3-quart baking dish.
9. Add remaining butter to frying pan.
10. Saute onion, garlic, and mushrooms for 2 minutes.  Remove pan from heat.
11. Add salt, wine, tomato paste, bay leaf, and caraway seeds.
12. Mix flour with beef stock.
13. Add to mushroom and onion mixture, stirring until well blended.
14. Add this mixture to meat in the baking dish.
15. Cover.  Bake for 1 hour.
16. After baking, stir in sour cream.

Serve with noodles.  Serves 6. 

(Origin - "The Mother Daughter Cookbook" by Ruth and Pamela Gilbert, 1967)

More "Lost" Classic Recipes
Classic Corn Flake Chicken (1980)

Monday, October 17, 2016

Hawaiian Pineapple Pickles (1967)

  • 6 cups pineapples, in spears, cubed or chunks
  • 1-1/4 cup white vinegar
  • 3/4 cup sugar
  • 1-1/2 cups pineapple juice
  • 1 tbspn whole cloves
  • 1 tbspn cinnamon sticks
  • 1 tspn salt
Boil vinegar, sugar, pineapple juice, cloves, cinnamon sticks, and salt for 10 minutes.

Add pineapples and cool till pineapples are transparent or clear, about one hour.

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

More "Lost" Pineapple Recipes
Pineapple Marlow (1934)

Chipped Creamed Beef, Southern Style (1931)

  • 1/2 lb dried beef, sliced
  • 2 tbspns butter
  • 2 cupfuls milk
  • 4 tbspns flour
  • 3 or 4 medium-sized sweet potatoes
  • Brown sugar
  • Paprika, salt, pepper
Melt the butter in a frying pan, add the fried beef, and allow to "frizzle" and crisp in the hot butter.  This gives the sauce a good flavor. 

Place 1-1/2 cupfuls of milk in a double-boiler to heat.  While it is heating mix the flour to a paste with the remaining half cupful of milk., and stir this into the scalding milk, stirring until smooth and thick.  Add the seasonings, to taste, and the frizzled beef.

Boil the sweet potatoes in their jackets, peel, and slice lengthwise.  Spread with butter, season with salt, and sprinkle with brown sugar.  Place in a hot oven (400 degrees) to brown. 

To serve, arrange the creamed beef in the center of a hot platter, surround with browned sweet potatoes, and garnish with parsley.  Serves six persons generously.

(Origin - "The Kitchen Cabinet Book" by Lane Publishing, Ltd., Genevieve Callahan, Home Economics Director of Sunset Magazine, 1931.)

More "Lost" Beef Recipes

Curried Chicken and Grape Salad (1964)

  • 3 cups diced, cooked chicken
  • 1-1/2 cup diced celery
  • 1 cup seedless grapes
  • 2 tbspns lemon juice
  • 1-1/4 tspn salt
  • 1-1/2 tspns curry powder
  • 6 tbspns mayonnaise
Combine all ingredients except grapes, and toss lights.  Gently fold in grapes.  

Chill thoroughly.  Serve on lettuce.  Garnish with toasted, slivered almonds, if desired. Serves six.  

(Origin - "Salads and Vegetables - Favorite Recipes of Home Economics Teachers" by Favorite Recipes Press, 1964. This recipe was by Lois Pullen of the Louisiana State Department of Education.) 

More "Lost" Curried Recipes

Curried, Lemony Cream of Chicken Soup (1960)

Tuesday, October 11, 2016

Classic Macaroni Loaf with Cream, Gruyere (1967)

  • 1/2 pound macaroni
  • 6 eggs
  • 1/4 pound mushrooms
  • 1 cup Gruyere cheese, grated
  • 1/3 cup butter
  • 1 cup cream or half-and-half
  • Salt and pepper
1. Pre-heat oven to 350 degrees.
2. Cook macaroni as directed on package.
3. Separate eggs.
4. Cut up mushrooms.
5. Beat egg whites until stiff.
6. Butter a large mold with pastry brush.
7. Mix macaroni, cheese, egg yolks, and half the mushrooms.
8. Fold beaten egg whites into macaroni with rubger spatula.
9. Spoon mixture into mold. Place mold into baking pan of water. 
10. Bake for 1-1/2 hours.
11. Mince remaining mushrooms.
12. Melt butter in pan.
13. Add mushrooms to butter.
14. Cook 10 minutes.
15. Salt and pepper to taste.
16. Add cream and stir.
17. Remove baked macaroni loaf from mold.
18. Pour mushroom and cream mixture over the macaroni loaf, which has been placed on a serving platter. Serves 3 to 4.  

(Origin - "The Mother Daughter Cookbook" by Ruth and Pamela Gilbert, 1967)

More "Lost" Macaroni Recipes
Macaroni and Cheese with Wine (1963)

Macaroni Cheese Souffle De Luxe (1936)

Classic Corn Flake Chicken (1980)

  • 1 cup corn flake crumbs
  • 2 to 3 lbs frying chicken pieces
  • 1/2 cup evaporated milk
  • 2 tsp butter, melted
  • 1-1/2 tspns salt
In a small bowl or shallow pan, combine salt and corn flake crumbs.  Dip chicken pieces in evaporated milk, then coat with corn flake mixture.

Place in single layer, skin side up, in foil-lined baking pan.  Drizzle with melted butter.

Bake at 350 degrees for 1 hour or until chicken is tender and center is no longer pink.  Do not cover pan while baking.  Makes about 8 servings.

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

More "Lost" Corn Flake Recipes
Toll House Caramel Corn Flake Ring (1948)
Honey Sweet Potatoes with Corn Flakes (1946)

Fried Avocado (1936)

  • 1 firm avocado
  • 1 egg, beaten
  • 1 cupful of cracker crumbs
  • Butter
  • Salt
Peel the avocado, and slice crosswise in rings, about 1/8-inch thick.  Salt lightly, dip in the beaten egg, then in the crackers crumbs, and fry quickly in hot butter.

Pour remaining egg into the seed cavity on each avocado ring.  Turn with a cake turner.  

"This is delicious, and a splendid main dish for a meatless supper."

(Origin - "Sunset's Hostess Handbook" by Genevieve A Callahan, Home Economics Director of Sunset Magazine, 1936.)

More "Lost" Avocado Recipes
Avocado Crab Quiche with White Wine (1976)

Monday, September 26, 2016

Classic Skillet Custard Corn Bread (1963)

  • 2 tbspns butter
  • 1-1/3 cups yellow corn meal
  • 1/3 cup sifted all-purpose flour
  • 1 tspn baking soda
  • 3-1/2 tbspns granulated sugar
  • 1-1/4 tspn salt
  • 1 cup buttermilk
  • 2 eggs, unbeaten
  • 2 cups milk
Start heating oven to 400 degrees.  Heat butter in 9-inch skillet.  

Meanwhile, into bowl, sift corn meal, flour, baking soda, sugar, and salt.  Stir in 1 cup of milk and eggs, then 1 cup of buttermilk.    Pour mixture into skillet.  Then pour 1 cup of milk over top of the corn mixture.  Do not stir.   Bake for 35 minutes.

Serve hot from skillet, cut into wedges, with lump of butter per wedge. Corn bread will have a layer of custard. Eat with fork.  Serves 6.

(Can also be served with tart jam or syrup.)

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

More "Lost" Bread Recipes

French Roast Sherry Chicken with Pecans (1941)

  • 1 roasting chicken, 3-1/2 to 4 lbs
  • 1 cup Sherry
  • 1-1/2 cup crushed tomatoes
  • 1/2 cup chopped celery
  • 2 medium-sized onions, sliced
  • 2 cups mashed potatoes
  • 2 tbspns melted butter
  • 1 clove garlic, crushed
  • 1 tbspn chopped parsley
  • 1/2 cup seedless raisins
  • 1/2 cup chopped pecans
  • Pinch of thyme
  • Salt and pepper
Rub the chicken well inside and out with crushed clove or garlic. Place in covered dish with 1/2 cup Sherry, add water to half cover, and simmer, covered, for 2 to 3 hours or until chicken is tender. add 1/2 teaspoon salt per pound after the first hour. Remove the chicken.

Mix mashed potatoes, melted butter, raisins, pecans, and thyme, season to taste, and stuff chicken with mixture.  Sew up, place in casserole, and brown in moderately hot oven (375 to 400 degrees). 

Add tomatoes, celery, onions, and parsley to liquid in which chicken was cooked, and boil until onion and celery  are tender.  Serve in separate dish.  Pour 1/2 cup Sherry over chicken just before serving.  Serves 6.

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

More "Lost" Wine Recipes
Avocado Crab Quiche with White Wine (1976)

Hawaiian Pineapple French Toast (1941)

  • 2 eggs
  • 2/3 cup pineapple juice
  • 6 slices white bread
  • 4 tbspns butter
  • 3 slices pineapple, heated
  • 1/2 tspn cinnamon
  • 2 tbspns sugar
  • Dash of salt
Beat eggs until light.  Add salt, cinnamon, sugar, and pineapple juice, and beat thoroughly.

Soak the bread well in this mixture. Saute the bread in the butter, which has been melted in a heavy skillet, until nicely browned on both sides.

Serve hot with half-slice of warmed pineapple on each piece of French toast.  Serves 3 to 5.

(Origin - "The Modern Family Cook Book" by Meta Givens, 1943.)

Other "Lost" Tropical Recipes
Hawaiian Pineapple Cake (1980)

Monday, September 12, 2016

New Orleans Bourbon Bread Pudding (1984)

  • 1 loaf French bread (1-1/2 feet long)
  • 1 quart milk
  • 3 eggs, beaten
  • 2 cups sugar
  • 2 tbspns vanilla
  • 1 tspn cinnamon
  • 1 cup raisins
  • 3 tbspns butter
  • Bourbon sauce (see below)
Preheat oven to 375 degrees.  In a large bowl, break bread into bite-sized pieces.  Cover with milk combined with sugar and beaten eggs,  and soak for 1 hour. Stir in vanilla, cinnamon, and raisins.  Melt butter in a 13x9x2 baking dish, tilting to coat all sides.  Pour in bread pudding and bake 1 hour.

Bourbon Sauce for Bread Pudding
  • 1 stick butter
  • 1 cup sugar
  • 1/4 to 1/2 cup Bourbon
  • 1 egg, beaten
In top of a double boiler, melt butter and sugar. Gradually whisk egg. Cool slightly. Add Bourbon. If serving right away, our warm sauce over bread pudding. If not, warm sauce slightly before serving and serve in sauce boat.

(Origin - "Jambalaya: The Official Cookbook of the 1984 Louisiana Exposition" by The Junior League of New Orleans, 1984.)

More "Lost" New Orleans Desserts

New Orleans Holiday Pudding with Rum, Brandy (1941)

Classic Creamed Chicken a la King (1981)

  • 2 lbs cooked chicken, cut into bite-sized cubes
  • 3/4 cup melted butter
  • 1-1/4 cups flour
  • 2 cup chicken broth
  • 5 cups half-and-half
  • 1/4 cup green bell peppers, chopped
  • 1/4 cup red pimentos, chopped
  • Salt and pepper to taste
Pour melted butter into small pan and bring to low boil.  Add flour; stir approximately 1 minute or until flour starts to brown. Remove mixture from heat.
In a small pot, bring half-and-half and chicken broth to a boil.  Add flour/butter mixture and stir rapidly until sauce becomes very creamy and thick.  

Add chopped chicken, green peppers, pimentos, salt and pepper.  Cover and simmer 20 minutes.

Serve with hot biscuits and garnish with green peas.  Serves 10 to 12.  

(Origin - "Oregon's Good Taste" by the American Cancer Society, Oregon Division, 1981.)  

More "Lost" Chicken Casseroles