Thursday, April 1, 2021

Spring Peapod Cream Soup (1981)

  • 2 lbs fresh peas, in the pod
  • 6 cups chicken stock
  • 2 egg yolks
  • 1/2 cup heavy cream
  • Kosher salt
  •  Freshly ground black pepper
Shell the peas by pulling the strings. Discards the tips and strings of the pods. Reserve the peas for another use. 

Bring the chicken stock to a boil and add the pods, stirring them well to immerse them. Reduce the heat to a low boil, and cook for 45 minutes or until the pods are extremely tender. Remove from the heat. 

In 2 or 3 batches, puree the pods and stock in a food processor. Return the puree to the saucepan and heat. 

In a small dish, beat the egg yolks lightly with the cream. Stirring constantly, pour about 1 cup of the hot soup into the egg-cream mixture to temper it. Stir this mixture into the soup. Cook over medium  heat, stirring constantly, until the soup thickens slightly and coast the back of a spoon. Adjust the seasonings to taste with salt and pepper. 

More "Lost" Soups
Milwaukee Ham, Bean, and Bacon Soup (1959)
Concord Tomato - Cinnamon Church Soup (1974)

(Origin - "American Food and California Wine" by Barbara Kafka, published by Irena Chalmers Cookbooks, Inc, 1981.)

Pralines and Cream Lime Salad Dressing (1983)

  • 1/2 cup sour cream or creme fraiche
  • 1/2 cup heavy cream, lightly whipped
  •  2 tbspns lime juice
  • 1 1/2 tbspns sugar
  • 1/4 to 1/2 cup pecans, lightly toasted and coarsely chopped
  • Pepper to taste
Place the sour cream in a medium-sized bowl and stir in the whipped cream, lime juice, and sugar. Taste for desired tartness.

Add the pecans and a small grinding of fresh pepper. Taste again for balance, and adjust the seasoning to please yourself. Makes 1 1/2 cups. 

More "Lost" Salads and Dressings
How to Make Vinegar (1861)
Waldorf Salad Mold (1967)

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

Thursday, March 18, 2021

Opryland Shoofly Pie (1983)

  • 2 cups brown sugar
  • 1/2 cup melted butter
  • 3 eggs
  • 1 unbaked pie shell
Mix all ingredients. Pour into unbaked pie shell. 

Bake at 350 degrees for 25 to  30 minutes, or until set.

More "Lost" Southern Cooking
Louisiana Praline Cake (1959)
Appalachian Blackberry Dumplings (1987)

(Origin - "Plantation Recipes and Kountry Kooking - The Official Cookbook of Opryland" by Phila R Hach, 1983. Phila Hach is the author of the first "Cracker Barrel Old Country Store Cookbook" and in the 1950s, hosted the TV program "Kitchen Kollege.") 

Kentucky Cream of Cabbage Soup with Bacon (1985)

  • 6 slices bacon, diced
  • 1 head cabbage, shredded
  • 1 medium onion, chopped
  • 2 quarts chicken stock
  • 1 cup heavy cream
  • Grated Swiss cheese
In a large pot, fry bacon until crisp. Remove bacon and set aside. To bacon grease in pot, add cabbage and onion, and cook until limp, stirring occasionally.

Do not let it brown. Add chicken stock, and simmer until vegetables are tender.

Remove from heat and puree in blender. Return to pot, add cream, and garnish with bacon and grated Swiss cheese. Serves 10.

More "Lost" Kentucky Recipes
Kentucky Corn Fritters (1969)
Kentucky Bourbon Stew (1805)

(Origin - "Dining in Historic Kentucky - A Restaurant Guide with Recipes" by Marty Godbey, 1985. This recipe is from Science Hill Inn in Shelbyville, Kentucky.) 

Classic Marble Molasses Cake (1959)

  • 1/2 cup butter
  • 1 cup sugar 
  • 2 eggs, beaten
  • 2 cups sifted cake flour
  • 2 tspns baking powder
  • 1/4 tspn salt
  • 2/3 cup milk
  • 1 tspn cinnamon
  • 1/2 tspn cloves
  • 1/4 tspn ginger
  • 3 tbspns molasses
Set oven at 350 degrees, and grease loaf pan. Cream butter, add sugar gradually, and beat until light and fluffy. Add beaten eggs, and continue to cream.

Next add flour, which has been sifted together with baking powder and salt, alternately with milk. Beat after each addition. Then remove 2/3 of batter from bowl. 

Add spice and molasses to the remaining batter and beat well. Drop by tablespoons into greased loaf pan, alternating light and dark mixture. Bake in moderate oven, 350 degrees, for one hour. 

"Serve plain or with your favorite icing. Nice to serve with coffee or tea, and is good without frosting."

More "Lost" Cake Recipes
Tennessee Plum Cake (1978)
Honey Eight-Egg Bundt Cake (1973)

(Origin - "River Road Recipes" published by the Junior League of Baton Rouge, Louisiana, 1959. Recipe by Mrs Ralph Duff.)

Utah Honey-Glazed Butter Chicken Bake (1984)

  • 1 3-lb chicken, cut into pieces
  •  1/3 cup flour
  • 1/2 tspn garlic powder
  • 6 tbspns butter
  • 1/4 cup honey
  • 3 tbspns lemon juice
  • 2 tbspns soy sauce
  • 1/2 tspn ground ginger
  • Salt and pepper, to taste
In a shallow dish, combine the flour and seasonings. Dip each piece of chicken in flour mixture and coat evenly.

Melt 2 tablespoons of butter in a shallow baking dish, large enough to accommodate the chicken in a single layer. Arrange chicken, skin skin down, in the dish. Bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce, and ginger. After the chicken has baked for 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes, basting frequently.

More Lost Chicken Recipes
Classic Rice Krispie Chicken (1952)
Original Shake and Bake Chicken Coating (1982)

(Origin - "Utah Dining Car Cookbook" by the Junior League of Ogden, Utah, 1984.)

Thursday, March 4, 2021

Buttermilk Hush Puppies (1982)

  • 3/4 cup self-rising corn meal
  • 1/3 cup self-rising flour
  • 1 large onion, finely chopped
  • 1 egg
  • 3/4 cup buttermilk
  • Lard or vegetable shortening
Mix all the ingredients in a small bowl. Shape into flat round or into balls. and fry in lard or shortening at 375 degrees until crisp and brown.

More "Lost" Recipes for Fried Things
Kentucky Corn Fritters (1969)

(Origin - "Cooking of the South" by Nathalie Dupree, published by Irena Chalmers Cookbooks, Inc, 1982)

Old-Fashioned Blueberry Grunt (1983)

  • 5 cups  of blueberries, picked over
  • 1 tbspn lemon juice
  • 3/4 cup sugar
  • 1 tbspn cornstarch
  • Pinch cinnamon
  • 1 cup flour
  • 2 tbspns sugar
  • 1 tspn baking powder
  • 1/2 tspn baking soda
  • Pinch salt
  • 2 tbspns melted butter
  • 1/2 cup buttermilk, or as needed 
Too the berries with the lemon juice in a wide, non-corrosive skillet or flameproof shallow baking dish. Stir together the cornstarch, sugar, and cinnamon in a small bowl, and stir this mixture gently into the berries until combined. Cover the pan and bring to a boil.

To make the dumpling topping, sift the flour, sugar, baking powder, baking soda, and salt into a mixing bowl. Gently stir in the melted butter, and then enough of the buttermilk to make a very soft dough. Stir just to combine; do not overmix. 

As soon as the berries being to boil, uncover th e pan, lower the heat, and drop rounded tablespoonfuls of the topping onto the berries, spacing them evenly. Cover the pan tightly and simmer for 15 minutes wihtout lifting the lid. Check to see that the dumplings have set; cool slightly.

Serve warm in bowls, with ice cream, whipped cream or heavy cream. Makes 6 servings.

(Note - "A grunt is similar to a cobbler, except that it is simmered, rather than baked. As it cooks, usually in a cast-iron skillet, the biscuit dough sets to form soft dumplings.)

More "Lost" Desserts
Appalachian Blackberry Dumplings (1987)

(Origin - "Old-Fashioned Desserts" by Richard Sax, published by Irena Chalmers Cookbooks, Inc., 1983.)

New England Farmers' Maple Syrup Pie (1983)

  • 1 cup maple syrup ("only the real thing is any good")
  • 1 cup water
  • 1/4 tspn salt
  • 1 tbspn butter
  • 1 tbspns cornstarch
  • 2 eggs, separated
  • Baked 8-inch pie shell
Preheat the oven to 350 degrees.  

Set aside, separately, 1 tablespoon of the maple syrup and 1 tablespoon of water. Put the rest of the maple syrup and water in a saucepan and heat to boiling point. Stir in the salt and butter, and remove from heat.

Mix the cornstarch with the reserved tablespoon of water in a cup, add to the egg yolks in a saucepan, and beat well. Add the hot syrup gradually to the egg mixture, and cook over low heat, stirring constantly until thickened. Allow to cool slightly, then pour into the baked pastry shell. 

Beat the egg whites until stiff peaks form, and fold in the reserved tablespoon of maple syrup. Spoon this over the pie, forming peaks with the back of the spoon. Place in the preheated oven for 12 to 15 minutes, or until the topping is golden brown. Serve at room temperature, or cool. Serves 4 to 6.

More "Lost" Pies
Early American Squash Pie (1841)
Quaker Brown Sugar Chess Pies (1954)

(Origin - "Cooking from a Country Kitchen" by Suzanne Taylor, published by Irena Chalmers Cookbooks, Inc, 1983.)

Spinach Dumplings (1981)

  • 1 1/2 lbs spinach
  •  4 scallions
  • 1 1/2 cups ricotta cheese
  • 1 cup breadcrumbs
  • 2 eggs, beaten
  • 1/2 cup grated Parmesan cheese
  • 1 tspn basil
  • 1/2 tspn freshly grated nutmeg
  • 1 cup flour
  • 1/4 cup heavy cream
  • Salt and pepper, to taste
Wash the spinach well and dry it thoroughly. Chop the scallions and the spinach finely in a processor and transfer them to a mixing bowl. 

Add the ricotta, breadcrumbs, eggs, 1/4 cup Parmesan cheese, basil, and nutmeg, and beat them with a wooden spoon or electric mixer. Season with salt and pepper, to taste, and refrigerate for at least 2 hours.

Spread the flour on a sheet of wax paper. Take a heaping tablespoon of the spinach mixture, and roll it into a 3-inch sausage shape with your hands, then roll it in flour. Continue in this manner until all of the mixture is used. Pour 1/4 cup of cream into a 9-x-13-inch baking dish.

Boil at least 2 inches of salted water in a deep skillet. Reduce to a simmer and immerse 6 to 8 dumplings at a time. The dumplings are cooked when they float to the surface. Remove them with a slotted spoon, draining off all water.

Place them neatly in a line in the baking dish, and repeat until all the dumplings are cooked. Distribute the remaining Parmesan cheese over all the dumplings. Bake for 10 minutes. Serves 6 to 8.

(Note - "The spinach mixture can also be spooned into a casserole, topped with 1/2 cup heavy cream, and 1/4 cup Parmesan cheese, and baked at 375 degrees for 30 minutes.)

More "Lost" Spinach Recipes
Lawry's Creamed Spinach with Bacon (1938)
Spinach Gratin with Eggs (1952)

(Origin - "Fresh Garden Vegetables" by Libby Hillman, published by Irena Chalmers Cookbooks, Inc. 1981.)