Friday, June 22, 2018

Shaker Potato Salad with Bacon (1953)

  • 6 medium potatoes, cooked in skins
  • 3 slices bacon
  • 1 medium-sized onion, minced
  • 3 hard-cooked eggs
  • 1 tbspn parsley, minced
  • 1 tbspn sugar
  • 1/2 cup vinegar
  • 1/2 tspn salt
  • Dash of pepper
  • 2 bunches leaf lettuce, crisped
Boil potatoes in the skins. When just cool enough to peel, removed skins and slice fine. 

Try out (means "render" or "fry") finely cut bacon. Add onions to rendered bacon pieces, and simmer until golden, but not brown. Add salt, pepper, sugar, and vinegar to hot bacon and onion mixtures. 

Heat, and turn this hot dressing over warm potatoes. Turn salad on bed of lettuce leaves, and sprinkle generously with minced parsley. Dress up the salad with quarters of hard-cooked eggs.  Serves 6.

More "Lost" Potato Recipes
Scalloped Potatoes with Fritos (1955)
Classic Corn Chowder with Potatoes (1952)

(Origin - "The Shaker Cook Book - Not by Bread Alone" by Caroline B. Piercy, 1953.)

Brussels Sprouts in Cream (1976)

  • 20 oz of Brussels sprouts, fresh or fresh-frozen
  • 3 tbspns butter
  • 3 tbspns flour
  • 1 cup cream or milk
  • 1 egg yolk
  • 2 tbspns grated Parmesan cheese, or less to taste
1. Preheat oven to 375 degrees.

2. Pull off and discard any tough outer leaves from the sprouts. Trim the bottom of the sprouts, and make a shallow incision in the form of a cross on the stem end. Place the sprouts in a skillet, and add cold water to cover and salt to taste. Bring to a boil and simmer 10 to 15 minutes, or until sprouts are crisp-tender. Drain.

3. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring with a whisk. When blended and smooth, add the cream, stirring vigorously with the whisk. When thickened and smooth, remove from the heat and add the egg yolk, stirring. Add salt to taste.

4. Select a casserole large enough to hold the sprouts in one layer. Melt the remaining tablespoon of butter in the casserole, and add the sprouts. Carefully spoon the sauce over each sprouts until they are all coast.

Sprinkle with cheese and bake 10 to 12 minutes. Run the dish under the broiler briefly until nicely glazed. 

More "Lost" Benson and Hedges Greatest Recipes

(Origin - "Benson & Hedges 100's presents 100 of the World's Greatest recipes" by Craig Claiborne, 1976. Published by The New York Times Company.)

Farmer's Pineapple Nut Cake (1972)

  • 3 cups sifted flour
  • 1 can (8-1/4 oz) crushed pineapple, undrained
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts
  • 3 eggs
  • 1 cup butter
  • 2 cups sugar
  • 2 tspns cinnamon
  • 1 tspn baking soda
  • 2 tspns baking powder
  • 2 tspns vanilla
  • 1/2 tspn salt
Sift together the flour, baking soda, baking powder, cinnamon, and salt.

Cream butter and sugar. Add eggs, and beat until fluffy. Stir in dry ingredients, carrots, walnuts, pineapple, and vanilla. Mix well.

Pour into greased 13x9x2-inch pan. Bake in moderate oven. 350 degrees, 55 to 60 minutes or until cake tests done. 

Cool on rack. Makes 12 servings. "This attractive cake is perfect dusted with confectioners sugar."

More "Lost" Pineapple Recipes
Pineapple Marlow (1934)
Hawaiian Pineapple French Toast (1941)

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

Old-Style San Francisco French Onion Soup (1884)

  • 1 cup sweet butter
  • 4 large white onions
  • 6 cups beef stock
  • 1/2 cup milk
  • 4 slices San Francisco sour dough bread, toasted
  • 4 tbspns grated Parmesan cheese, or more to taste
  • 4 egg yolks
  • Salt and pepper to taste
Melt the butter over low heat in a deep. heavy pan. Cut the onions into large pieces, and heat them in the butter, adding salt and pepper, but do not brown. Immediately add 3 cups of beef stock and 1/4 cup of milk. 

Cook 1 hour at a slow simmer, the slower the better. After 1 hour, add the additional 3 cups of beef stock and 1/4 cup of milk to the soup mixture. Again simmer slowly for 1 hour. 

In a separate deep, heavy pan, arrange the 4 slices of the toasted sour dough bread. Sprinkle over each a tablespoonful of Parmesan cheese. Just before the soup is finished simmering, beat the 4 egg yolks, and add to them 2 tablespoons of the soup. Pour this egg mixture over the bread and cheese. Cover and let stand for 5 minutes.

Then pour the rest of the soup over the bread and cheese. Sprinkle Parmesan cheese on the soup, and serve at once. Serves 4.

(Origin - "Sumptuous Dining in Gaslight San Francisco" by Frances de  Talavera Berger and John Parks Custis, 1985. This dish was by Chef Edward Blanquie, proprietor of Jack's from the 1890s until the Great Fire of 1906.) 

Virginia Peanut Soup (1960)

  • 3 cups chicken broth
  • 1 cup peanut butter
  • 1-1/3 cup cream or 1 13-oz can evaporated milk
  • 1/8 tspn celery salt
  • 1/8 tspn onion salt
  • 1/8 tspn sugar
  • Chopped peanuts
Heat chicken broth to boiling. Add peanut butter, stirring until smooth. 

Season to taste with celery salt and onion salt. Add sugar. Stir in cream or evaporated milk.  Heat, but do not boil. Top with chopped peanuts.  Makes 6 servings.

More "Lost" Peanut Recipes
Peanut Butter Wafers (1934)
Peanut Cake (1911)

(Origin - "Recipes from Great American Inns" published by Benson & Hedges, 1981. This recipe is from the Wayside Inn in Middleton, Virginia, established in 1797. This recipe is one of their famed specialty dishes.) 

Friday, June 15, 2018

Mennonite Hot Dog Relish with Green Tomatoes (1950)

  • 1 peck green tomatoes
  • 1 medium-sized head cabbage
  • 6 red sweet peppers
  • 6 medium-sized onions
  • 1 cup salt
  • 3 pints vinegar
  • 8 cups sugar
  • 2 tbspns mixed pickle spices
Grind tomatoes in food grinder. Add salt and let stand overnight. Drain and add ground peppers and onions, and finely chopped cabbage. 

Combine sugar and vinegar. Add spices that have been tied in a bag. Add this liquid to the mixed vegetables, and simmer for 30 minutes. Pack into hot jars and seal.  

More "Lost" Tomato Recipes
7-Up Baked Beans (1957)
Halibut Portuguesa in Sherry (1965)
Classic Cream of Tomato Soup with Croutons (1929)

(Origin - "Mennonite Community Cookbook" by Mary Emma Showalter, of the Home Economics Dep't of Eastern Mennonite College in Harrisonburg, Virginia, 1950. Authorized by the Mennonite Community Association. Recipe was by Mrs. Elmer J. Herr of Hanover, Pennsylvania.)

Apple Cheese Logs with Bacon (1979)

  • 1 package (8 oz) brown-and-serve club rolls
  • Butter
  • Apple pie filling,  1 can (1 lb, 5 oz)
  • 1 cup Cheddar cheese, shredded
  • 12 slices partially cooked bacon
Bake brown-and-serve club rolls according to package instructions. Split in half lengthwise, and spread with butter.

For each serving, cover bottom half with pie filling, then Cheddar cheese, and top with 2 strips of bacon. Replace top of roll.

Bake at 350 degrees until cheese melts, filling is heated, and bacon is crisp. Can also be made with peach pie filling.  Makes 6 servings.

More "Lost" Recipes with Bacon
Fried Peaches with Bacon (1976)
Hot Dandelion Dressing with Bacon (1946)

Origin - "Favorite Recipes from Pepperidge Farm" by the home economists at Pepperidge Farm, 1979.)

Zucchini Chocolate Chip Cookies (1961)

  • 3 cups shredded zucchini
  • 3/4 cup butter
  • 1-3/4 cups brown sugar
  • 1 egg
  • 1 tspn vanilla
  • 3/4 cup flour
  • 1 tspn baking soda
  • 2 cups oatmeal
  • 1-12 oz package chocolate chips
  • 2 cups raisins
Cream butter and sugar. Add egg, vanilla, and shredded zucchini. Stir in flour, soda, and oatmeal. Then fold in chocolate chips and raisins. 

The dough will be sticky. Drop dough by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 12 minutes. Makes about 8 dozen.

"Red and green M&Ms can be used instead of chocolate chips at Christmas."

More "Lost" Cookie Recipes
Oatmeal Coconut Cookies with Dates, Figs (1935)

(Origin - "Measure for Pleasure" Featuring Hyllningsfest Smorgasbord" by The Bethany College Auxiliary, of Bethany College in Lindsborg, Kansas, 1961. This recipe is by Mrs. Doug C. Talbott.) 

Knott's Berry Farm Boysenberry Bread with Streussel (1976)

  • 1 cup butter
  • 1-1/2 cup sugar
  • 1 tspn vanilla
  • 4 eggs
  • 1 cup Knott's Boysenberry Preserves
  • 1/2 cup sour cream
  • 3 cups flour
  • 1 tspn salt
  • 1 tspn cream of tartar
  • 1 tspn baking soda
  • 1-1/2 cups walnuts, chiopped
  • Streussel topping (see below)
Cream butter in a large mixing bowl. Add sugar and vanilla, and mix until light and fluffy. Add eggs, one at a time, blending thoroughly after each addition. (There;s no problem if the mixture separates a little at this point.)

Add preserves and sour cream alternately with flour, salt, cream of tartar, and soda, which have been measured into a sifter. Fold in walnuts.

Pour batter into 4 loaf pans which have been greased and lightly floured. Top with streussel topping, optional. Bake in a preheated 350 degrees oven for 45 to 50 minutes, or until toothpick comes out clean. Cool on rack, loosen with spatula. When cool, wrap extra loaves in foil and freeze.

Streussel Topping
  • 1/4 cup brown sugar
  • 2 tbspns flour
  • 2 tbspns butter
  • 1/4 tspn innamon
  • 1/4 cup walnuts, chopped
More "Lost" Berry Recipes
Strawberries Romanoff (1963)
Blackberry Buttermilk Cake (1980)
White House Sweet Strawberry Cake (1887)

(Origin - "Knott's Berry Farm Cookbook," by Florine Sikking and Judith Zeidler, 1976.

Tuesday, June 12, 2018

Java Spice Bundt Cake (1973)

  • 1 package (2-layer size) yellow cake mix
  • 1 cup strong, black coffee
  • 4 eggs
  • 1 package (3-3/4 oz size) instant butterscotch pudding
  • 1 tspn cinnamon
  • 1 tspn nutmeg or mace
  • 1/2 tspn allspice
  • 1/2 cooking oil
  • 1 cup raisins, golden or dark
  • Coffee glaze (see below)
Preheat oven to 350 degrees. Grease and flour bundt pan. In a large bowl, combine the cake mix, cinnamon, nutmeg or mace, allspice, pudding mix, eggs, oil, and coffee. Beat for 4 minutes on medium speed of mixer. 

Fold in raisins. Pour into prepared bundt pan, and bake 45 to 50 minutes or until cake test done. Cool in pan for 15 minutes before turning our. Finish cooling on wire rack. Add coffee glaze.

Coffee Glaze
Dissolve 1 teaspoon instant coffee in 1 tablespoon boiling water. In a small bowl, combine coffee mixture with 1 cup sifted confectioner's sugar and 1 tablespoon light corn syrup. Beat until smooth. Use rubber spatula or a large spoon to spread or drip glaze on cooled cake.

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

More "Lost" Bundt Cakes
Harvey Wallbanger Bundt Cake (1973)
Banana Chocolate Chip Bundt Cake (1973)