Tuesday, May 3, 2016

Cranberry Chicken Curry (1965)

  • 2 3-lbs frying chickens, cut up
  • 1 pint Ocean Spray Cranberry Juice Cocktail
  • 2/3 cup butter
  • 1 cup slivered almonds
  • 2 tspns salt
  • 2 tspns paprika
  • 1/2 tspn pepper
Combine salt, pepper, and paprika. Rub into chicken until coasted.  Melt butter in frying pans. Saute chicken pieces until golden brown on both sides. Cover trying pans, reduce heat, and cook for 25 to 30 minutes, or until chicken is tender.

Remove chicken to warm platter, and keep hot in warm oven.  Pour cranberry juice cocktail into frying pans, stirring to loosen all browned particles.  

Cook over high heat until juice is reduced by half.  Pour over chicken.  Sprinkle with toasted, slivered almonds.  Serve at once on hot curried rice.

Curried Rice

  • 2-1/4 cups rice
  • 1/2 cup butter
  • 2 tspns curry powder
  • 3 tspns salt
  • 4-1/2 cups chicken broth
In a heavy pan, cook rice in butter until golden brown, stirring as it cooks.  Add curry powder, salt and chicken broth.  Bring to a boil and cook slowly until rice is tender and liquid absorbed--- about 14 minutes.  Makes 8 servings.

(Origin - "101 All-Time Favorite Cranberry Recipes" by the Ocean Spray Cranberry Kitchen, 1965.)

More "Lost" Chicken Recipes

Buttered Roast Chicken with White Wine (1968)


Monday, May 2, 2016

Chocolate Sauerkraut Cake (1980)

  • 2-1/4 cup cake flour
  • 1/2 cup cocoa
  • 1/2 cup sauerkraut, chopped and drained
  • 1-1/2 cup sugar
  • 3 eggs
  • 1-1/4 tspn vanilla
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 2/3 cup butter or shortening
  • 1 cup water
Sift together the cake flour, baking powder, and baking soda.  Set aside. Cream butter, sugar, and eggs.  Mix well.

Add vanilla, salt, and cocoa to butter mixture.  Mix well.  Alternately blend the two mixtures and water. Gently fold in sauerkraut. 

Bake in greased, floured 13x9x2-inch pan at 375 degrees for 35 minutes.

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

More "Lost" Cake Recipes

Black Pepper Cake with Nuts (1975)


Maui Mango Lemon Bread (1967)

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tspn lemon extract
  • 1 tspn vanilla
  • 1/2 cup evaporated milk
  • 1 cup mango pulp
  • 2 cup sifted flour
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 1-1/2 tspn cinnamon
  • 1/2 wheat germ
  • 1 cup cooked raisins
  • 1 cup chopped nuts
Cream butter and sugar together.  Add eggs one at a time, beating well. Add lemon extract and vanilla.  

Sfit dry ingredients together, and add to above, alternating with mango pulp and milk.  Stir in raisins and nuts.

Bake in loaf pans at 350 degrees, until done.  

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

More "Lost" Tropical Fruit Recipes

Pineapple Marlow (1934)


Tuesday, April 26, 2016

7-Up Pound Cake (1980)

  • 2 sticks, butter
  • 3 cups flour
  • 1/2 cup shortening
  • 5 eggs, beaten separately
  • 1 tspn, almond or lemon flavoring
  • 3 cups sugar
  • 2 tspns vanilla
  • 6 oz 7-Up
Cream together softened butter, sugar, and shortening.  One at a time, add beaten eggs to mixture, stirring well after each.  Add flour and mix well.

Add &-Up and remaining ingredients.  Baked in greased, floured angel food cake pan for 1 hour, 10 minutes.  

Test the cake for doneness. If more time needed, put foil over cake pan to keep lightly browned.

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

More "Lost" Recipes

Coca Cola Cake with Buttermilk, Marshmallows (1982)


Monday, April 18, 2016

Avocado Cake with Macadamia Nuts (1967)

  • 2 cups sugar
  • 3 eggs
  • 2-2/3 cups sifted flour
  • 1-1/2 cups mashed avocado
  • 3/4 cup macadamia nuts
  • 3/4 cup raisins
  • 1/2 cup chopped dates
  • 1-1/2 tspn baking soda dissolved in 3/4 cup sour milk
  • 3/4 cup shortening
  • 3/4 tspn cinnamon
  • 3/4 tspn allspice
  • 3/4 tspn salt
Cream sugar and shortening until fluffy.  Add eggs, one at a time, beating after each egg.  Mix in avocado. sifted flour, and spices, adding alternately with sour milk.

Dust small amount of flour over nuts and fruits.  Fold into cake batter.  Place in 2 greased and floured pans.  Sprinkle tops with 1/4 cup sugar and 1 teaspoon cinnamon.  Bake at 350 degrees for 1 hour, or until tester comes out clean.  

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

More "Lost" Avocado Recipes

Avocado Fritters (1933)


Monday, April 11, 2016

Kentucky Bourbon Fudge Cake (1983)

  • 1/2 cup butter, softened
  • 2 cups sugar
  •  4 oz unsweetened chocolate, melted and cooled
  • 2 eggs, at room temperature
  • 2 tbspns Kentucky bourbon
  • 1 tspn vanilla
  • 2 cups sifted flour
  • 2 tspns baking powder
  • 1/2 cup milk
  • 1/2 tspn salt
  • 1 cup pecans or walnuts, finely chopped
  • Kentucky bourbon fudge frosting (see below)
Cream butter; gradually add sugar and beat until fluffy.  Blend in chocolate, beat in eggs, one at a time.  Add vanilla and bourbon.

Sift dry ingredients together, and add alternately with milk in three addition, beginning and ending with flour.  Fold in nuts. 

Bake in 2 greased and floured 9-inch cake pans at 350 degrees for 35 minutes.  Cool and frost with Kentucky bourbon fudge frosting.

Kentucky Bourbon Fudge Frosting
  • 1/2 cup unsalted butter
  • 2 oz unsweetened chocolate
  • 1 egg, at room temperature
  • 3 tbspns Kentucky bourbon
  • 1 tspn vanilla
  • 1 tspn lemon juice
  • 1 cup pecans or walnuts, finely chopped
  • 3 cups sifted confectioners' sugar
Combine butter and chocolate, and melt over low heat.  Stir to blend; cool slightly. IN a mixing bowl, beat the egg and add one cup of sugar.  Gradually add chocolate mixture, beating constantly.  

Stir in vanilla, lemon juice, and Kentucky bourbon.  Gradually add remaining 2 cups of sugar. Continue beating, adding sugar as necessary until frosting is smooth and of spreading consistency. Stir in nuts.

(Origin - "Best of the Best from Kentucky - Selected Recipes from Kentucky's Favorite Cookbooks" edited by Gwen McKee and Barbara Moseley. Quail Ridge Press, 1983.  This recipe was originally from "Favorite Fare II.")

More "Lost" Boozy Desserts

Pink Squirrel Pie with Liqueurs (1977)

French-Fried Ice Cream with Marsala Wine (1971)

Raw Apple Cake (1975)

Cream:
  • 2 cups sugar
  • 2 eggs
  • 1 cup shortening
Sift dry ingredients together:
  • 3 cups flour
  • 2 tspns baking soda
  • 1 tspn each nutmeg, allspice, salt
Fold the egg-sugar mixture into the dry ingredients, while alternately adding 3/4 cup buttermilk.

Mix gently, then add 3 cup diced apples.  Bake in greased, floured 9"x15" pan at 350 degrees until golden brown, about 1-1/4 hours.  While cake is still hot, drizzle on cake glaze.

Glaze for Raw Apple Cake
Boil together for 1 minute:
  • 1-1/2 cups powdered sugar
  • 2 tbspns butter
  • 2 tbspns water
Add 1 tspn vanilla after boiling. 

(Origin - "Church of the Good Shepherd Cookbook" by the Cookbook Committee; Albuquerque, New Mexico, 1975.  Recipe was by Norma Erne.)

More "Lost" Apple Recipes

Wednesday, April 6, 2016

Oysters Rockefeller (1981)

  • 8 oz oysters
  • Dash of Tabasco
  • Spinach (see recipe below)
  • 2 oz cheddar cheese
  • Cocktail sauce
  • Lemon wedge
  • One oyster shell per oyster
  • Rock salt
Put rock salt on sizzler.  Arrange oyster shells on salt. Put a dash of Tabasco in each shell, then place oysters in shells. 

Put part of prepared spinach on top of each oyster. Put cheese on top of spinach.  Sprinkle with bread crumbs.  Bake at 350 degrees until cheese is melted and oysters are thoroughly heated and golden brown, about 30 minutes. 

When done, remove from oven and place whole items on plank.  Next to end shell, put ramekin of cocktail sauce with lemon wedges.  Garnish with parsley.

Spinach for Oyster Rockefeller 
  • Combine: 1 to 1 1/2 lbs spinach, chopped finely or ground
  • 1 tspn onion salt
  • 1 tspn white pepper
  • 1 pinch oregano
(Origin - "Oregon's Good Taste" by the American Cancer Society, Oregon Division, 1981.)  

More "Lost" Oysters Recipes

Creamed Oysters (1904)


Bossa Nova Cocktail with Rum (1978)

  • 1 oz Galliano liqueur
  • 1 oz light rum
  • 1 oz apricot brandy
  • 2 oz pineapple juice
  • 1/2 oz egg white
  • 1/4 oz lemon juice
Combine in cocktail shaker, and shake vigorously.  Pour into tall glass with ice cubes.

(Origin  - "Out of Our League" by The Junior League of Greensboro, North Carolina, Inc., 1978.)

More "Lost" Cocktails

New Orleans Gin Fizz (1963)


Black Pepper Cake with Nuts (1975)

Cream together: 
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 1 cup oil
Sift together:
  • 2 1/2 cups flour
  • 1 tspn cinnamon
  • 1 tspn salt
  • 1 tspn baking powder
  • 1 tspn baking soda
Add dry ingredients alternately with 1 1/3 cups buttermilk.  Slowly mix in sugar and egg mixture.

Add 2 tspns vanilla, 1 cup nuts, and 1 cup chopped dates which have been cooked in small amount of water.

Bake at 350 degrees for 20 to 25 minutes, until cake bounces back when when lightly touched.  Remove from oven.  Cut into squares in the pan, and pour black pepper sauce over cake.  Return to hot oven for 3 to 5 more minutes.

Black Pepper Sauce
Boil 2 cups sugar and 3/4 cup water for 3 minutes.  Add 1 tspn (or stronger) black pepper. 

(Origin - "Church of the Good Shepherd Cookbook" by the Cookbook Committee; Albuquerque, New Mexico, 1975.  Recipe was by Opal Zuercher.)

More "Lost" Cakes
Tomato Soup Cake with Cream Frosting (1951)

Thursday, March 10, 2016

Mushrooms Bourguignon in Wine (1963)

  • 1/3 cup butter
  • 2 small green onions, chopped
  • 1 clove garlic, crushed
  • 1 lb fresh mushrooms, sliced
  • 1 cup California burgundy wine
  • Freshly ground pepper
  • 1/2 tspn salt
  • 2 tbspns chopped fresh parsley
Melt butter in saucepan.  Add chopped onion, garlic and mushrooms.  Saute until tender, then add burgundy wine, parsley, salt and pepper.
Simmer until wine is reduced by half.  (Mushrooms will be quite dark.) Serve as accompaniment to broiled steaks.)

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Mrs. Ernest C Haas of East-Side Winery in Lodi, California.)

More "Lost" Mushroom Recipes

Cauliflower in White Wine (1965)

  • 4 cups thinly sliced cauliflower
  • 2 tbspns butter
  • 1 cup thinly slice celery
  • 1 tbspn minced onion
  • 1 chicken bouillon cube
  • 1/2 cup California white wine
  • 1/2 tspn salt
  • 1/4 tspn pepper
Melt butter in large, heavy frying pan.  Add cauliflower, celery and onion.  

Combine wine, salt, pepper with bouillon cube. Pour over vegetables, and cool quickly over high heat, turning constantly. 

Cook until vegetables are barely tender and still crisp, about 7 to 8 minutes.  Serve at once.

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Mrs. Helen L. Denton of Louis M Martini in St. Helena, California.)

More "Lost" Cauliflower Recipes

Cauliflower Croquettes with Swiss Cheese (1967)


Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)

  • 4 club or strip steaks cut about 1-inch thick
  • 2 tbspns butter
  • 4 tspns spicy prepared mustard
  • 2/3 cup strong hot coffee
  • Salt and pepper to taste
Brown steaks quickly on both sides in the butter in a very large, heavy skillet.  If you like. them very rare, remove at once to a hot platter and keep warm.  For medium rare or medium, turn the heat under the skillet to low and let the steaks cook slowly 5 to 8 minutes longer, then remove to platter.

Sprinkle steaks with salt and pepper, and spread each with 1 teaspoon mustard.  Pour coffee into skillet and bring quickly to a simmer, scraping up browned bits on bottom of skillet.  Pour over steaks and serve.

(Origin - "Recipes from America's Restored Villages" by Jean Anderson, 1975. This recipe was taken from Lincoln's New Salem in New Salem State Park, Illinois.  Abraham Lincoln lived in New Salem from 1831 to 1837 before moving to Springfield "to embark on a career of statesmanship and law.")

More "Lost" Recipes from "America's Restored Villages"

Sponge Bread with Olive Oil (1720)


Toll House Baked Beans (1948)

  • 1/2 lb salt pork
  • 1 pint pea beans
  • 2 1/2 cups chopped tomatoes, fresh or canned
  • 1 tbspn molasses
  • 1 1/2 tspns sugar
  • 1 tspn dry mustard
  • 1/2 tbspn salt
  • 3 small onions
  • 1 cup hot water
Pick over and wash 1 pint pea beans.  Cover with cold water and soak overnight.  In the morning, drain, cover with fresh water,, heat slowly, and simmer until skins burst.  Drain.
Scald rind of 1/2 pound of salt pork.  Scrape off a piece and put in bottom of bean pot.  Cut through rind of remaining pork at 1/2-inch intervals, making cuts 1-inch deep.  

Turn beans into pot, filling only 3/4 full, and bury section of pork in them, leaving rind exposed. Mix molasses, sugar, dry mustard, salt, and tomatoes with 1 cup hot water.  Pour over beans, then bury 3 small onions in bean pot.  

If beans are not covered with liquid, add boiling water.  Cover bean pot, and bake in moderate oven, 275 degrees, for 6 to 8 hours.  Uncover during last hour so that rind may become brown and crisp.  

Watch cooking and add water as needed.  Tomatoes may be omitted, and 2 1/2 cups water used instead.  Serves 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" Toll House Recipes

Wednesday, February 17, 2016

Parmesan Wine Bread (1963)

  • 2 cups biscuit mix
  • 1/4 cup California Sauterne or Chablis
  • 1 tbspn sugar
  • 1 tspn, minced onion
  • 1/2 tspn crushed oregano
  • 1/4 cup melted butter
  • 1 egg, beaten
  • 1/2 cup milk
  • 1/4 cup shredded Parmesan cheese
Combine biscuit mix, sugar, onion, and oregano.  Add melted butter, Sauterne or Chablis, beaten egg, and milk.  

Beat until blended.  Turn into well-greased 8-inch round cake pan.  Sprinkle Parmesan cheese over top.  

Bake in hot oven (400 degrees) for 20 to 25 minutes.  Serve warm, in pie-shaped wedges.  Serves 6 to 8.

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Paul Huber of E & J Gallo Winery in Fresno, California.)

More "Lost" Bread Recipes

Southern Beaten Biscuits (1857)