Thursday, April 20, 2017

Classic Fritos Meat Loaf (1955)

  • 1 lb ground beef
  • 1 egg
  • 1 large onion, minced
  • 1 clove garlic, minced
  • 1/2 tspn salt
  • 1/4 tspn pepper
  • 1/4 tspn chili powder
  • 1-1/2 cups crushed Fritos
  • 1 cup canned tomatoes
Mix the beef, egg, onion, garlic, seasonings and crushed Fritos corn chips together.  Form into a loaf, and place in oiled baking dish.  

Pour tomatoes over the loaf, and bake at 300 degrees for one hour.  

(Origin - "Fritos Pie - Stories, Recipes, and More" by Kaleta Doolin, published by Texas A&M University Press, 2011)

More "Lost" Dinner Recipes

Classic Swiss Steak with Cheddar Cheese (1967)
Classic Corn Flake Chicken (1980)

Gourmet Burgers with Brandy (1979)

  • 1 lb ground lean chuck
  • 1/4 lb boiled ham, ground
  • 2 shallots, finely chopped
  • 4 tbspns butter
  • 4 tbspns ice water
  • 1 egg, slightly beaten
  • Freshly ground pepper
  • Pinch of thyme
  • Flour
  • 1 tbspn oil
  • 1/4 beef consomme
  • 1/4 cup Hiram Walker apricot-flavored brandy
  • 2 tbspns butter
  • Parsley, chopped
Saute the shallots, then add the beef, ham, ice water, egg, black pepper, thyme and 4 tablespoons of butter.  When fully sauteed, wet hands and shape into patties.  Refrigerate for one hour.

Dust patties with flour, then saute in oil and keep warm in oven.  In a separate pan, add beef consomme and apricot brandy, and cook for 5 minutes.  Add butter, and pour over patties before serving.  Sprinkle with chopped parsley. 

(Origin - "Best Recipes from the Backs of Boxes, Bottles, Cans and Jars" by Ceil Dyer, 1979)  

More "Lost" Brandy or Wine Entree Recipes
Chicken Liver Pate with Brandy (1971) French Roast Sherry Chicken with Pecans (1941)

Beef Stroganoff with Coffee (1981)

  • 1 cup chopped onions
  • 1 lb fresh mushrooms, sliced
  • 1/2 cup butter
  • 2 lbs round steak
  • 1/4 cup flour
  • 2 tspns salt
  • 3/4 cup water
  • 1/2 cup white wine
  • 1-1/2 tspns instant coffee
  • 1 cup sour cream
  • 1 tspn fresh dill. chopped (optional)
Saute onions and mushrooms in 1/4 cup of butter in large heavy skillet until onions are tender but not brown. Remove from pan, and set aside.

Add remaining butter to skillet.  Cut beef into 2 x 1/2 x 1/4-inch strips. Combine flour and 1 teaspoon of salt. Coat meat with flour mixture, and brown well in butter in skillet.

Add water, wine, instant coffee, remaining salt, and dill.  Cover and simmer for 30 minutes. Add onions and mushrooms, and simmer 30 minutes longer, or until meat is very tender.  

Just before serving, stir in sour cream, and heat gently (do not boil). Serve over hot noodles, if desired.  Serves six.

(Origin - "Coffee Makes It Delicious:  The Coffee Cookbook from Maxwell House Coffee" by the General Mills Corp, 1981.) 

More "Lost" Beef Recipes
Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)
Chipped Creamed Beef, Southern Style (1931)
Beef Roulades in Burgundy (1963)

Sunday, March 26, 2017

Kentucky Bourbon Stew (1805)

  • 2 lbs meaty short ribs
  • 2 lbs oxtails
  • Flour
  • 1/2 cup olive oil
  • 1 onion, chopped
  • 1 tbspns minced garlic
  • 1/2 cup Kentucky bourbon
  • 4 cups beef stock
  • 1 bay leaf
  • 1/2 tspn dried thyme
  • Salt and freshly ground pepper to taste
Preheat oven to 350 degrees.  Season the ribs and oxtails well with salt and pepper.  Lightly dredge the meat in flour and shake off the excess.  In a Dutch oven, heat the olive oil over medium-high heat.  

Add the meat and brown well on all sides. Add the onion and garlic, and saute until tender. Stir in the bourbon, scraping up any browned bits.   Take care that the bourbon does not flame up.  If it does, cover the pot with a lid to smother the flames.

Stir in the beef stock, bay leaf, and thyme.  Bring the mixture to a simmer, then cover the pot, and cook in the over for 3 hours.  Remove from the oven, and skim off any fat.  Add salt and pepper to taste. Serves 4 to 6.


(Origin - "The Lewis & Clark Cookbook: Historic Recipes from the Corps of Discovery & Jefferson's America" by Leslie Mansfield, 2002.)

More "Lost" Historic Recipes
Thomas Jefferson's Macaroni and Cheese (1802)
Parsnips Stewed in Dark Beer (1627)

More "Lost" Bourbon Recipes
Bourbon Hot Dogs (1975)
Kentucky Bourbon Fudge Cake (1983)

Trader Vic's Baked Bananas with Rum Sauce (1968)

  • 8 bananas
  • 2 tbspns melted butter
  • 1/2 cup brown sugar
  • 2 tbspns grated orange peel
  • 1 cup orange juice
  • 1/4 tspn ground cloves
Rum Sauce:
  • 2 egg yolks
  • 1/2 cup sifted powdered sugar
  • 1/4 cup half-and-half
  • 1 to 1-1/2 ounces Jamaican rum
  • 2 egg whites
  • 1/4 tspn salt
To make sauce, beat egg yolks until thick and lemon-colored.  Add sugar, half-and-half, and salt, and mix thoroughly.  Place in top of double boiler over hot water and beat until mixture thickens, about 5 minutes.  

Stir in rum gradually, and continue beating until smooth, often. Chill. Just before serving, beat egg whites until stiff, and fold into sauce.

Peel bananas, and place in shallow baking dish.  Brush with melted butter, and bake at 350 degrees for 10 minutes.  Meanwhile, mix brown sugar, cloves, grated orange peel. and orange juice.    Spoon mixture over bananas and return to oven for 15 minutes.  

Serve hot with chilled Rum Sauce.  Serves 8.

(Origin - "Trader Vic's Pacific Island Cookbook with Side Trips to Hong Kong, Southeast Asia, Mexico, and Texas" by Trader Vic, 1968)

More "Lost" Trader Vic Recipes
Buttered Roast Chicken with White Wine (1968)
Celery Victor with Crab Legs or Shrimp (1946)
San Francisco Oyster Loaf (1968)

Scalloped Eggplant with Ritz Crackers (1970)

  • 1 large eggplant
  • 1 large onion
  • 1/2 cup diced celery
  • 1 cup grated cheese
  • 1-1/2 cups Ritz cracker crumbs
  • 1 egg
  • 1 tspn parsley
  • 1 to 2 tspsns green pepper, chopped
  • Butter
  • Salt and pepper to taste
Peel eggplant, and dice. Boil in salted water until tender. Drain and mash.  Saute onion and celery in small amount of butter.  Combine cheese, onion, celery, egg, parsley, and green pepper with eggplant.  

Melt 3 tablespoons of butter, and stir in Rtiz cracker crumbs. Layer eggplant mixture, crumbs, and salt and pepper in casserole, ending with cracker crumbs. 

Bake at 350 degrees for 30 minutes.  Serves 4.

(Origin - "Favorite Recipes of University Women - Casseroles including Breads" published by the  American Association of University Women; Montgomery, Alabama branch; 1970.  Recipe by Ruth E. Pyle of the East St Louis branch of the AAUW.)

More "Lost" Recipes from "University Women Favorite Casseroles"
Lobster Thermidor (1970)

More "Lost" Eggplant Recipes
New Orleans Eggplant Au Gratin with Bacon (1975)

Wednesday, March 15, 2017

Classic Swiss Steak with Cheddar Cheese (1967)

  • 4 lbs Swiss steak (or round steak), cut about 1-1/4 to 1-1/2 inches thick
  • 2 medium onions, sliced
  • 1/4 cup oil
  • Flour
  • Salt and pepper
  • 2 cups canned tomatoes
  • 1 cup (or more) grated Cheddar cheese
Season steaks with salt and pepper, then pound flour into the meat on both sides.  Shake off the excess. Brown the meat in oil, then remove and set aside.

Add the sliced onions to the skillet and saute slowly for 5 or 6 minutes, stirring occasionally.  Layer the meat and onions in a casserole dish, adding a little more salt and pepper, if desired.  

Top with tomatoes, cover, and bake at 300 degrees for 2 or 3 hours, until tender.   Before serving, spoon sauce over, then cover with grated Cheddar cheese, and return to the oven long enough to melt the cheese.  Serves 6 to 8.

To prepare ahead of time: This is best in flavor and in texture if done a day ahead (except for the cheese topping) and reheated the following day.

To freeze: Yes, by all means, this freezes, but don't add the cheese topping.  Add that just before serving.

(Origin - "The Uncommon Cook Book" by Ruth Mellinkoff, published by The Ward Ritchie Press, 1967. Ruth Mellinkoff was a noted art historian and professor, as well as cookbook writer.  The Ward Ritchie Press also published Sunset magazine during that period.)


White House White Ginger Biscuits (1887)

  • 1 cup of butter
  • 2 cups of sugar
  • 1 cup of sour cream or milk
  • 3 eggs, beaten
  • 1 tspn of soda, dissolved in 1 tbspn of warm water
  • 1 tbspn of ginger
  • 1 tspn of ground cinnamon
  • 5 cups of sifted flour
"Combine all, and roll out.  Cut out rather thick, like biscuits.  Bake in even, moderate oven.

"Brush over the tops while hot, with the white of an egg, or sprinkle with sugar while hot.

"The grated rind and the juice of an orange add much to the flavor of ginger cakes."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Biscuit Recipes
Toll House Rum Biscuits with Frosting (1948)

Southern Beaten Biscuits (1857)


New Orleans Deviled Corn with Bacon, Green Olives (1984)

  • 3 slices bacon, cooked and crumbled
  • 5 tbspns butter
  • 2 tbspns flour
  • 1 tspn Dijon mustard
  • 1/2 tspn Worcestershire sauce
  • 1 tbspn lemon juice
  • 1/2 tspn salt
  • 1/2 tspn pepper
  • 1/2 cup milk
  • 1 16-oz can whole kernel yellow corn, drained
  • 1 16-oz can cream-style corn
  • 1/2 cup grated parmesan cheese
  • 1/2 cup seasoned bread crumbs
  • 3 hard-boiled eggs, cut in wedges
  • 8 to 10 green olives, sliced
In a large saucepan, melt 4 tablespoons butter.  Stir in flour, mustard, Worcestershire sauce,  lemon juice, salt, pepper, and milk.  Cook until mixture thickens, about 8 minutes.  

Remove from heat, and stir in bacon and corn.  Pour into 1-1/2 quart casserole. Sprinkle with cheese.

In a small saucepan, melt remaining tablespoon of butter. Mix in bread crumbs. Sprinkle over corn.  Bake 45 minutes at 350 degrees.  Garnish with egg wedges and green olive slices.  Serves 8 to 10. 

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

More "Lost" Corn Recipes

Tuesday, February 28, 2017

White House Peach Fritters (1887)

"Make a batter in the proportion of:
  • One cup sweet milk
  • Two cup flour
  • One heaping teaspoonful of baking-powder
  • Two eggs beaten separately
  • One tablespoonful of sugar
  • One saltspoon of salt.
"Heat the milk a little more than milk-warm.  Add it slowly to the beaten yolks and sugar. The add flour and whites of the eggs.  

"Stir all together, and throw in thin slices of good peaches, dipping the batter over them. 

"Drop into boiling hot lard in large spoonfuls with pieces of peach in each, and fry to a light brown.  Serve with maple syrup, or a nice syrup made with clarified sugar.

"Bananas, apples, sliced oranges, and other fruits can be used in the same batter."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Recipes of Fried Delicacies

Beer-Batter Vegetables (1982)


Poached Halibut with Wine Shrimp Sauce, (1969)

  • 2 lbs halibut steaks, fresh or frozen
  • 1 cup white wine
  • 1 cup water
  • 2 tbspns butter
  • 2 tbspns flour
  • 2 cups reserved fish stock
  • 2 egg yolks
  • 1 tbspn lemon juice 
  • 1 tbspn minced parsley
  • 5 to 6 oz small shrimp, fresh or canned
  • 1 bay leaf
  • 1 tspn salt
  • Dash thyme
Place halibut in a saucepan. Add wine, water, and seasonings.  Bring to a boil. Then reduce heat and simmer 10 to 15 minutes, or until halibut flakes easily with a fork.

Melt butter and add flour, stirring until smooth. Cook until thick and creamy. Combine egg yolks, lemon juice, and parsley. Stir slowly into sauce.

Add shrimp and simmer 5 minutes.  Spoon sauce over halibut.  Serve additional sauce on the side. Serves 6.  (Shrimp sauce may also be poured over poached halibut, and baked at 325 degrees for 20 minutes.)

(Origin - "Marine Fish Cookbook" by the State of Washington Department of Fisheries; Iola Berg, Editorial Assistant; 1969.)

More "Lost" Fish Recipes

Sole with Grapes in White Wine (1961)


Wednesday, February 22, 2017

Rose Geranium Cake (1809)

  • 1-1/2 cups flour
  • 2/3 cup sugar
  • 2 tspns baking powder
  • 1/2 tspn salt
  • 1/3 cup butter, softened
  • 2/3 cup milk
  • 1 egg
  • 6 rose geranium leaves
  • Icing (see below)
Preheat oven to 350 degrees. Butter and flour an 8-inch cake pan.

In a large bowl, sift together the flour, sugar, baking powder, and salt, and make a well in the center.  Add the butter, milk, and egg to the well, and beat until smooth.  

Place the rose geranium leaves in the bottom of the prepared pan, and pour in the batter.  Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.  Turn out onto a rack.

For the Icing:
  • 2 tbspns milk
  • 1 tspn minced, fresh rose geranium leaves
  • 2/3 cup powdered sugar
Combine the milk with the minced rose geranium leaves, and let steep for 30 minutes.  Strain the milk through a fine sieve into a bowl.  Add the powdered sugar, and beat until smooth.  Use to ice the cake while it is still warm.  Let cool before serving.  Serves 6.

(Origin - "The Lewis & Clark Cookbook: Historic Recipes from the Corps of Discovery & Jefferson's America" by Leslie Mansfield, 2002.)

Other "Lost" Cakes

French Cake (1883)


Other "Lost" Historic Recipes

Wednesday, February 15, 2017

New Orleans Bouillabaisse with White Wine (1891)

Bouillabaisse:
  • 6 slices red snapper
  • 6 slices redfish
  • 3 cloves garlic, minced
  • 3 sprigs thyme, chopped or 1 tspn dried thyme
  • 3 sprigs parsley, chopped
  • 3 bay leaves, crushed
  • 1 tspn allspice
  • 2 tbspns olive oil
  • 3 mild onions, chopped
  • 2 cups dry white wine
  • 6 large ripe tomatoes, fresh or canned
  • 1/2 lemon, thinly sliced
  • 1/4 tspn saffron
  • Salt and pepper
  • Cayenne
  • 12 slices, French bread
  • 1/2 stick butter
Court bouillon:
  • Head of red snapper
  • 1-1/2 qts boiling mater
  • 1 onion, sliced
  • Bunch of herbs (thyme, parsley, bay leaf)
To make the court bouillon:  Place the red snapper head in boiling water with the bunch of herbs and sliced onion.  Cook over a low heat, uncovered, until liquid is reduced to about 1 pint.  Strain and set aside liquid.

To make the Bouillabaisse: Sprinkle the slices of red snapper and redfish with salt, pepper, and cayenne.  Combine garlic, thyme, parsley, bay leaves, and all spice, and sprinkle ovef fish slices.  Let stand for 30 minutes to permeate the fish.  

Heat olive oil in a large heavy kettle, add chopped onion, and cook over a low heat until limp.  Lay fish slices on top (do not overlap), cover, and cook slowly for 5 minutes.  Turn slices, and cook for another 5 minutes.  Carefully transfer fish to a platter.  

Add wine to kettle, then add the tomatoes (sliced, if fresh ones are used), lemon slices, and court bouillon set aside.  Cook, uncovered, until liquid is reduced by half.  Return fish slices to the liquid, and simmer gently for 5 minutes.  

Meanwhile, dissolve saffron in a little of the hot liquid from the kettle. Set aside.  Saute slices of French bread in melted butter, and place on a large, deep serving dish.  Put a slice of fish on top of each piece of bread, and spread the saffron mixture over the fish.  Pour hot broth over all , and serve immediately.  Serves 12.

Variation Note - To the simmering bouillon, add 1/2 pounds large uncooked shrimp and 1 pound lobster tails. Cook 5 minutes, then remove from liquid. Set shrimp aside. Do the same with lobster tails. Unshell after cooking.  Cut lobster meat into small pieces. In a separate pan, steam open a dozen cherry stone clams and 1/2 pound mussels. Before serving the Bouillabaisse, add shrimp and lobster to liquid. Place clams and mussels in the serving dish with the slices of sauteed bread.

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

More "Lost" New Orleans Recipes

New Orleans Sweet Potato Pone (1932)


Tuesday, February 7, 2017

Curried Turkey Salad with Cashews (1987)

  • 1 6-to-8 lb turkey breast, fresh or thawed
  • 2 tbspns unsalted butter, softened
  • 1-1/4 cup mayonnaise
  • 3/4 cup plain yogurt
  • 2 tbspns curry powder
  • 1/3 cup Major Grey's chutney
  • 1 cup chopped scallion
  • 2 cups chopped celery
  • 2 cups seedless red grapes halved if large
For garnish:
  • 1 cup cashews, toasted lightly
  • Honeydew and cantaloupe wedges, peeled
  • Small clusters of seedless red grapes
Rub the turkey breast with butter, sprinkle with salt and pepper to taste.  Roast it on a rack set in a roasting pan in pre-heated 325 degree oven, for 2 hours to 2 hours, 40 minutes, until a meat thermometer registers 165 degrees. Transfer turkey to a cutting board for cooling.

In a large bowl, whisk together the mayonnaise, yogurt, curry powder, and chutney until the dressing is well combined.  Discard the skin of the turkey, cut the meat into 3/4-inch pieces, and discard the bones.  

Add turkey to the dressing mixture, and add the scallions, celery, and grapes. Toss the salad until combined well.  

Mound the salad on a chilled large platter, sprinkle it with cashews, and garnish the platter with melon wedges and small grape clusters.

(Origin - "Gourmet Magazine," July 1987.)

More "Lost" Salads

Hot Dandelion Dressing with Bacon (1946)


Winter Tomato Soup with White Wine (1962)

  • 1/2 cup chopped celery
  • 2 tbspns butter
  • 1 lb stewed tomatoes
  • 10 oz chicken broth or consomme
  • 1/2 cup dry white table wine
  • 3 tbspns chopped green onion
  • 1 tbspn lemon juice
  • 1 tbspn cornstarch, blended with 1/2 cup water
  • Dash of curry powder, to taste
  • Cheese croutons (optional)
Saute the celery in butter until tender, about 5 minutes. Add all remaining ingredients (except croutons); blend well.

Simmer for 20 minutes, stirring occasionally. Garnish with cheese croutons. Makes 6 servings.

(Origin - "The Dinner Party Cook Book," a Sunset Book by the Sunset Editorial Staff, 1962.)

More "Lost" Soups

Curried, Lemony Cream of Chicken Soup (1960)