tag:blogger.com,1999:blog-36482623585847993902024-03-18T10:21:13.334-07:00Lost American RecipesSharing my collection of indulgent American recipes from 1700 to 1986.
Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.comBlogger1013125tag:blogger.com,1999:blog-3648262358584799390.post-91074509839330530072024-01-30T16:34:00.000-08:002024-01-30T16:34:35.880-08:00Caramel Ham Loaf (1957)<p></p><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5oIiTuZOwP-GOPbi9pLxT1BtMdo41UbHQSMZZyUWisIWdTtgk4nZwTjCJzhs-2t_E3WHtxo1aRkE6dtbZSenGa0CSKDZUYu6c1ht9JBi4qGNWAAr-Ajg5YIIirzAdH9QuO9Z4bpzxQA1CnHRZRCt9xiF6EAMgady-zh7QJoIIaQqT7RD2HRkQSk-jZdD7/s1600/HelenCorbittCookBook.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5oIiTuZOwP-GOPbi9pLxT1BtMdo41UbHQSMZZyUWisIWdTtgk4nZwTjCJzhs-2t_E3WHtxo1aRkE6dtbZSenGa0CSKDZUYu6c1ht9JBi4qGNWAAr-Ajg5YIIirzAdH9QuO9Z4bpzxQA1CnHRZRCt9xiF6EAMgady-zh7QJoIIaQqT7RD2HRkQSk-jZdD7/s320/HelenCorbittCookBook.jpg" width="240" /></a></div>1/2 lb ground beef</span></li><li><span style="color: #444444; font-family: arial;">1 lb ground ham</span></li><li><span style="color: #444444; font-family: arial;">5 slices bread, soaked in 1 1/4 cups milk</span></li><li><span style="color: #444444; font-family: arial;">3 beaten eggs</span></li><li><span style="color: #444444; font-family: arial;">1/2 tspn salt</span></li><li><span style="color: #444444; font-family: arial;">1/2 tspn dry mustard</span></li><li><span style="color: #444444; font-family: arial;">1/3 cup brown sugar</span></li><li><span style="color: #444444; font-family: arial;">Whole cloves</span></li></ul><div><span style="color: #444444; font-family: arial;">Mix meats, soaked breads, eggs, salt, and mustard. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">In bottom of a butter loaf pan, sprinkle the brown sugar and a few cloves. Pack meat mixture on top, and bake at 350 degrees for 1 hour.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Do in individual custard cups for parties. Serves 6.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Ham Recipes</u></span></div><span style="font-family: arial;"><a href="https://www.lostamericanrecipes.com/2022/01/north-carolina-country-ham-in-coca-cola.html">North Carolina Country Ham in Coca-Cola (1987)</a></span><div><span style="font-family: arial;"><a href="https://www.lostamericanrecipes.com/2018/02/fried-ham-and-ham-gravy-1967.html">Fried Ham and Ham Gravy (1967)<br /></a></span><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><i>(Origin - "Helen Corbitt's Cookbook" by Helen Corbitt, Director of the Neiman-Marcus restaurants, 1957. Art by Joe Allen Hong.) </i></span></div><div><span style="color: #444444; font-family: arial;"><i><br /></i></span></div><p></p></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-76293724383513119662024-01-30T16:12:00.000-08:002024-01-31T12:21:14.449-08:00Cider Apple Pie (1977)<p></p><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7vKJNIenmUBxBef5QUR2xqUsxtNfiix2SpbF3_sYhj9jKRbCdvbMWN9_it_XL7fMhd-0oFSfFAU1gBMlP8QbVn_aDHDSa2S0LYgj148b5Iavg02qsoHXa_1BksB_hU8ZLAjqxADTTMnWK-CzgN5KKpvSlCqb78i7twVml-rgNwUbyemwQr7JOplhOQ-g/s375/FamilyCircleFavoriteRecipes.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="375" data-original-width="265" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7vKJNIenmUBxBef5QUR2xqUsxtNfiix2SpbF3_sYhj9jKRbCdvbMWN9_it_XL7fMhd-0oFSfFAU1gBMlP8QbVn_aDHDSa2S0LYgj148b5Iavg02qsoHXa_1BksB_hU8ZLAjqxADTTMnWK-CzgN5KKpvSlCqb78i7twVml-rgNwUbyemwQr7JOplhOQ-g/s320/FamilyCircleFavoriteRecipes.jpg" width="226" /></a></div>1/2 lb dried apples</span></li><li><span style="color: #444444; font-family: arial;">3 cups cider</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup sugar</span></li><li><span style="color: #444444; font-family: arial;">1/2 tspn ground cinnamon</span></li><li><span style="color: #444444; font-family: arial;">1/4 tspn ground nutmeg</span></li><li><span style="color: #444444; font-family: arial;">Pastry for a two-crust nine-inch pie</span></li><li><span style="color: #444444; font-family: arial;">2 tbspns butter</span></li><li><span style="color: #444444; font-family: arial;">Nuts (optional)</span></li></ul><div><span style="color: #444444; font-family: arial;">1. Place the apples and cider in a saucepan. Bring to a boil and simmer until apples are tender and plump.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">2. Combine the sugar, cinnamon, and nuts. Add to apples and cook 10 minutes longer. The apples should have absorbed most of the juice. Cool slightly.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">3. Preheat the oven to 425 degrees.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">4. Line a 9-inch pie plate with half the pastry. Pour in the apple filling. Roll remaining pastry into a rectangle and cut into 1/2-inch strips. Dot apple mixture with butter and make a lattice of pastry.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">5. Bake 25 minutes, or until filling is bubbly and pastry is golden. Remove from oven. Serve warm, or let the pie cool completely. Serves 6.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Apple Recipes</u></span></div><span style="font-family: arial;"><a href="https://www.lostamericanrecipes.com/2022/03/oregon-fresh-apple-cake-with-butter.html">Oregon Fresh Apple Cake with Butter Sauce(1980)</a></span><div><span style="font-family: arial;"><a href="https://www.lostamericanrecipes.com/2020/08/shaker-cider-cake-1880.html">Shaker Cider Cake (1880)</a></span></div><div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><i>(Origin - "Family Circle Favorite Recipes Cookbook" by the editors of Family Circle, edited by Ralph Genovese, 1977.) </i></span></div><div><br /></div><p></p></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-57003328698210858902024-01-30T15:44:00.000-08:002024-01-30T16:19:48.776-08:00Coffee-Glazed Ham Slice (1964)<p></p><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBKrAC7aaUsekp0-UxjVS1KU-C7fxhsCAcVQggpNA3CZW1q7TBJd6dKBZnu117ds2VmL_a9uMv5YAnh4Lshl0vjABt2TKMytjAGeTjZTlpQk8gXfKCTjy7Rk8AD6TmRJncs4i6GBkL4GPxL5WEemVNou88h8OKedH9lWeTWUuS37q1lmx3DbtkzNb8E-Z/s350/MaxwellHseCoffeeCookbook.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="350" data-original-width="233" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBKrAC7aaUsekp0-UxjVS1KU-C7fxhsCAcVQggpNA3CZW1q7TBJd6dKBZnu117ds2VmL_a9uMv5YAnh4Lshl0vjABt2TKMytjAGeTjZTlpQk8gXfKCTjy7Rk8AD6TmRJncs4i6GBkL4GPxL5WEemVNou88h8OKedH9lWeTWUuS37q1lmx3DbtkzNb8E-Z/s320/MaxwellHseCoffeeCookbook.jpg" width="213" /></a></div>1 slice (about 1 1/2 in thick) fully cooked ham</span></li><li><span style="color: #444444; font-family: arial;">1 tspn instant coffee</span></li><li><span style="color: #444444; font-family: arial;">2 tbspns orange juice</span></li><li><span style="color: #444444; font-family: arial;">1/4 cup maple-blended syrup</span></li><li><span style="color: #444444; font-family: arial;">1/4 cup brown sugar</span></li><li><span style="color: #444444; font-family: arial;">2 tbspns butter</span></li></ul><div><span style="color: #444444; font-family: arial;">Place ham slice in a shallow baking dish. Cover, and bake in slow oven (325 degrees) 30 minutes. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Meanwhile, combine instant coffee with orange juice in a small saucepan, stirring until blended. Add remaining ingredients, then heat and stir until blended. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Uncover ham, spoon on glaze, and bake another 30 minutes uncovered, basting occasionally with coffee mixture. Makes 4 servings.</span></div><div><br /></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Coffee Recipes</u></span></div><span style="font-family: arial;"><a href="https://www.lostamericanrecipes.com/2020/06/williamsburg-coffee-crisp-cookies-1971.html">Williamsburg Coffee Crisp Cookies (1971)</a></span><div><span style="font-family: arial;"><a href="https://www.lostamericanrecipes.com/2020/04/betty-crockers-cinnamon-coffee-bar.html">Betty Crocker's Cinnamon Coffee Bar Cookies (1950)</a></span><div></div><p></p><div><i style="color: #444444; font-family: arial;">(Origin - "The Maxwell House Coffee Cookbook" Executive Editor Doris McFerran Townsend, Consulting Editor Ellen Saltonstall of the Coffee Brewing Institute, Inc., 1964.) </i></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><p></p></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-46974781168859543742024-01-30T15:26:00.000-08:002024-01-30T15:26:06.378-08:00Hershey Bar Buttermilk Cake (1962)<p></p><ul style="text-align: left;"><li><span style="color: #666666; font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5m-aTPOSq51-PezePxkAoA2ZSrkX8KOBxFuoh3aou7031uJ5OrJawCZQSKNTYKCoqzPTCkhkS1jraysnKkwVzL4LlTjEBsLZMF8vWUI8m4oPv1P-ZdJfxrIPg5MIFBIMD7DgZuM-HQRqr1tYEuaGIArTrxWTFB6cYmHUYS9Vsr00Jgn4KfJBbysBFc1bp/s500/HelenCorbittPotluck.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="500" data-original-width="363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5m-aTPOSq51-PezePxkAoA2ZSrkX8KOBxFuoh3aou7031uJ5OrJawCZQSKNTYKCoqzPTCkhkS1jraysnKkwVzL4LlTjEBsLZMF8vWUI8m4oPv1P-ZdJfxrIPg5MIFBIMD7DgZuM-HQRqr1tYEuaGIArTrxWTFB6cYmHUYS9Vsr00Jgn4KfJBbysBFc1bp/s320/HelenCorbittPotluck.jpg" width="232" /></a></div>1/2 lb butter</span></li><li><span style="color: #666666; font-family: arial;">2 cups sugar</span></li><li><span style="color: #666666; font-family: arial;">4 eggs</span></li><li><span style="color: #444444; font-family: arial;">2 tspns vanilla</span></li><li><span style="color: #444444; font-family: arial;">1/ tspn salt</span></li><li><span style="color: #444444; font-family: arial;">8 plain Hershey bars, melted</span></li><li><span style="color: #444444; font-family: arial;">2 1/2 cups sifted cake flour</span></li><li><span style="color: #444444; font-family: arial;">1 cup buttermilk</span></li><li><span style="color: #444444; font-family: arial;">1/4 tspn baking soda</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup chopped nuts</span></li></ul><div><span style="color: #444444; font-family: arial;">Cream butter and sugar. Add and beat eggs one at a time into the mixture. Add the vanilla, salt, and melted Hershey bars.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Add the flour and buttermilk mixed with the baking soda alternately. Fold in the chopped nuts.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Bake in a greased angel food cake pan for 1 3/4 hours at 325 degrees. Sprinkle with powdered sugar when done, in place of icing. This will keep indefinitely, and no icing is needed.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Chocolate Cake Recipes</u></span></div><span style="font-family: arial;"><a href="https://www.lostamericanrecipes.com/2023/04/mint-chocolate-chip-cake-1950.html">Mint Chocolate Chip Cake (1950)</a></span><div><span style="font-family: arial;"><a href="https://www.lostamericanrecipes.com/2023/02/classic-chocolate-butter-cake-1986.html">Classic Chocolate Butter Cake (1986)</a></span><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><i>(Origin - "Helen Corbitt's Potluck" by Helen Corbitt, Director of Restaurants at Neiman-Marcus, 1962.) </i></span></div><div><br /></div><p></p></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-2029190514607266692023-09-05T16:41:00.001-07:002023-09-05T16:41:23.306-07:00Farmer's Caramel Pumpkin Ring Dessert (1976)<ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OfabD5uhnlcjg--GaphMwGra_USwy30a6NmVSN6ei0b8F8nRv78dYLMIi3E-ZWalpJP_w-Vo7fx36DuWrZt2vqa9N2VtBjkUIt0FvaIYNYbqH94bRSRD09VkfglCj34aCdByEhBjJLdsf3Q35KDhP7IQiaXFdhsS8gz2fsTYANpr0nspaQwm3LR5aMw2/s1476/FarmersGreatHomeCooking.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1476" data-original-width="1054" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OfabD5uhnlcjg--GaphMwGra_USwy30a6NmVSN6ei0b8F8nRv78dYLMIi3E-ZWalpJP_w-Vo7fx36DuWrZt2vqa9N2VtBjkUIt0FvaIYNYbqH94bRSRD09VkfglCj34aCdByEhBjJLdsf3Q35KDhP7IQiaXFdhsS8gz2fsTYANpr0nspaQwm3LR5aMw2/s320/FarmersGreatHomeCooking.jpg" width="229" /></a></div>1/2 cup sugar</span></li><li><span style="color: #444444; font-family: arial;">1 cup canned pumpkin</span></li><li><span style="color: #444444; font-family: arial;">3/4 cup sugar</span></li><li><span style="color: #444444; font-family: arial;">1/2 tspn salt</span></li><li><span style="color: #444444; font-family: arial;">1/2 tspn ground cinnamon</span></li><li><span style="color: #444444; font-family: arial;">1/4 tspn ground ginger</span></li><li><span style="color: #444444; font-family: arial;">1/4 tspn ground nutmeg</span></li><li><span style="color: #444444; font-family: arial;">5 eggs, slightly beaten</span></li><li><span style="color: #444444; font-family: arial;">1 can (14 1/2 oz) evaporated milk</span></li><li><span style="color: #444444; font-family: arial;">1 tspn vanilla</span></li><li><span style="color: #444444; font-family: arial;">Whipped cream</span></li></ul><div><span style="color: #444444; font-family: arial;">Melt 1/2 cup sugar in skillet over low heat until a golden syrup is formed, stirring constantly to prevent burning. Immediately pour into 5-cup mold, turning and rolling from side-to-side to coat with a sugar syrup. Set aside.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Stir together pumpkin, 3/4 cup sugar, salt, and spices. Blend in eggs. Stir in evaporated milk and vanilla. Pour into mold. Place in pan of hot water and bake in 350 degrees oven for about 1 hour or until knife inserted halfway between center and outer edge comes out clean. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Cool, then chill thoroughly. To serve, run knife around sides of pan. Invert on serving dish. Serve with whipped cream if desired. Make 8 servings.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More Pumpkin Recipes</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2021/10/easy-pumpkin-cupcakes-1984.html">Easy Pumpkin Cupcakes (1984)</a></span><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2019/10/libbys-apple-pumpkin-fritters-1984.html">Libby's Apple Pumpkin Fritters (1984)</a></span><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><i>(Origin - "Great Home Cooking in America - Heirloom Recipes Treasured for Generations" by the Food Editors of the Farm Journal, 1976.)</i></span></div><div><br /></div><p></p></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-2389995418608133402023-07-27T14:09:00.005-07:002023-07-27T14:09:38.942-07:00Summer Squash Orange Cake (1982)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KBBveoQwJR_bHHEeSNaEA_EP3JxYAsIcXU5tvl3r6vpICgv5a-su6t67GE8Lx04FCoz67iTBYuplmYEOR0qrRdZc-YGSzi4e0SdMDBeY5IZMxtQVoVpF9BRxkl5oFTvTyVikWfGOp5Xj7MzKmPqaoGo0oTkfnBzi7mJ_ewXHMnSiKZ57MmmBy5X0piAu/s230/VictoryGardenCookbook.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="230" data-original-width="219" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KBBveoQwJR_bHHEeSNaEA_EP3JxYAsIcXU5tvl3r6vpICgv5a-su6t67GE8Lx04FCoz67iTBYuplmYEOR0qrRdZc-YGSzi4e0SdMDBeY5IZMxtQVoVpF9BRxkl5oFTvTyVikWfGOp5Xj7MzKmPqaoGo0oTkfnBzi7mJ_ewXHMnSiKZ57MmmBy5X0piAu/s1600/VictoryGardenCookbook.jpg" width="219" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;">3 cups flour</span></li><li><span style="color: #444444; font-family: arial;">3 tspns baking powder</span></li><li><span style="color: #444444; font-family: arial;">1 tspn salt</span></li><li><span style="color: #444444; font-family: arial;">1 tspn cinnamon</span></li><li><span style="color: #444444; font-family: arial;">1 tspn nutmeg</span></li><li><span style="color: #444444; font-family: arial;">1/4 tspn ground cloves</span></li><li><span style="color: #444444; font-family: arial;">1 cup butter, softened</span></li><li><span style="color: #444444; font-family: arial;">1 3/4 cups dark brown sugar, packed</span></li><li><span style="color: #444444; font-family: arial;">2 tspns grated orange rind</span></li><li><span style="color: #444444; font-family: arial;">4 eggs</span></li><li><span style="color: #444444; font-family: arial;">1/3 orange juice</span></li><li><span style="color: #444444; font-family: arial;">1 1/2 cup grated squash (summer or zucchni)</span></li></ul><div><span style="color: #444444; font-family: arial;">Sift the dry ingredients together. Cream the butter, sugar, and orange rind. Beat in the eggs. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Slowly beat in the dry ingredients alternately with the orange juice. Stir in the grated squash. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Pour into a greased and floured 10-inch tube pan and bake in a preheated 350 degree oven for 50 to 60 minutes. When cooled, sprinkle with powdered sugar or frost.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Squash Recipes</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2018/10/stuffed-zucchini-with-bacon-1950.html">Stuffed Zucchini with Bacon (1950)</a></span><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2018/06/zucchini-chocolate-chip-cookies-1961.html">Zucchini Chocolate Chip Cookies (1961)<br /> </a></span><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><i style="background-color: white; color: #444444; font-family: arial; font-size: 13.86px;">(Origin - "The Victory Garden Cookbook" by Marian Morash, published by Alfred A. Knopf, 1982.) </i></div><div><br /></div><p></p></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-42691553776826770852023-07-27T13:46:00.006-07:002023-07-27T13:46:59.282-07:00Scalloped Tomatoes (1982)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbzoHbxeOo1AI1FAggW9JiaM2YqvrIpNUMeGrEfMyesF9uR5sz9Z5pUWhTeTWRow3E_fMwXL3MR3ZkNE3plGu9MwXWYuZ0zBv1EMlvA7eUYwgKqC9JnI0BQsub_zlN1CdJ_IkhP1u9-2YXiK8d_UPOLHRcgGuO6ITcSpRRDJCejG8y6AQ-bhDvuPCaAqo/s230/VictoryGardenCookbook.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="230" data-original-width="219" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbzoHbxeOo1AI1FAggW9JiaM2YqvrIpNUMeGrEfMyesF9uR5sz9Z5pUWhTeTWRow3E_fMwXL3MR3ZkNE3plGu9MwXWYuZ0zBv1EMlvA7eUYwgKqC9JnI0BQsub_zlN1CdJ_IkhP1u9-2YXiK8d_UPOLHRcgGuO6ITcSpRRDJCejG8y6AQ-bhDvuPCaAqo/s1600/VictoryGardenCookbook.jpg" width="219" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;">3 lbs tomatoes</span></li><li><span style="color: #444444; font-family: arial;">2 cups lighted packed fresh bread crumbs</span></li><li><span style="color: #444444; font-family: arial;">8 tbspns butter</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup minced shallots or onions</span></li><li><span style="color: #444444; font-family: arial;">Chopped basil (optional)</span></li><li><span style="color: #444444; font-family: arial;">Salt and freshly ground pepper</span></li></ul><div><span style="color: #444444; font-family: arial;">Peel and halve the tomatoes. If the tomatoes are very large, cut each half into 2 thick slices. Let drain while preparing the bread crumbs.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Heat 7 tablespoons of butter, and sauté the onions or shallots until wilted. Stir in the bread crumbs, coating with butter, and lightly cook. Add the basil, and season with salt and pepper.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Place half the tomato slices in a buttered 8-x-8-inch baking dish. <br />Top with half the crumb mixture. Repeat the layering and dot with remaining butter. Bake in a preheated 350 degree oven for 30 minutes. Serves 4 to 6.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Tomato Recipes</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2021/01/tomato-quiche-1983.html">Tomato Quiche (1983)</a></span><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2020/09/old-time-tomato-cookies-1926_1.html">Old-Time Tomato Cookies (1926)</a></span><div><br /></div><div><span style="color: #444444; font-family: arial;"><i>(Origin - "The Victory Garden Cookbook" by Marian Morash, published by Alfred A. Knopf, 1982.) </i></span></div><div><br /></div><p></p></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-7574021019867259902023-07-25T15:24:00.001-07:002023-07-25T15:25:13.748-07:00Zucchini Walnut Cookies with Butter Frosting (1974)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherhIb8mXrNnfuiUoI1alL3pXUKCkSuyXQwPjqc_VzUEZnTxSj4sl6nc_vYhFKPnDNfgYD5WhkfxnJoeba3JVtJUEBnPxYxc-G7I5lEnNAm9k2po0vj1ZfvRgD4idOywWQ8sWDmkqyp_8YZsI_RI4Q_cFHXh5BNleEPkdqq0QB1ZqEuV85t31P8BvaNj1H/s288/ZucchiniCookbook3.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="288" data-original-width="193" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherhIb8mXrNnfuiUoI1alL3pXUKCkSuyXQwPjqc_VzUEZnTxSj4sl6nc_vYhFKPnDNfgYD5WhkfxnJoeba3JVtJUEBnPxYxc-G7I5lEnNAm9k2po0vj1ZfvRgD4idOywWQ8sWDmkqyp_8YZsI_RI4Q_cFHXh5BNleEPkdqq0QB1ZqEuV85t31P8BvaNj1H/s1600/ZucchiniCookbook3.jpg" width="193" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;">1/2 cup butter, softened</span></li><li><span style="color: #444444; font-family: arial;">1 cup brown sugar, firmly packed</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup sugar</span></li><li><span style="color: #444444; font-family: arial;">2 whole eggs</span></li><li><span style="color: #444444; font-family: arial;">1 cup canned milk, undiluted</span></li><li><span style="color: #444444; font-family: arial;">1 tspn vanilla</span></li><li><span style="color: #444444; font-family: arial;">2 2/3 cups flour, unsifted</span></li><li><span style="color: #444444; font-family: arial;">1/2 tspn baking soda</span></li><li><span style="color: #444444; font-family: arial;">1 cup walnuts, chopped</span></li><li><span style="color: #444444; font-family: arial;">1 cup zucchini, diced </span></li><li><span style="color: #444444; font-family: arial;">Butter glaze frosting (see below)</span></li></ul><div><span style="color: #444444; font-family: arial;">Mix butter and sugars, and beat. Add eggs, and mix well. </span><span style="color: #444444; font-family: arial;">Stir in canned milk and vanilla. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Mix flour and baking soda together, and stir into mixture. Add nuts. Chill 1 hour.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Stir in diced zucchini, mixing well. Drop are tablespoon 2 inches apart on greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, until delicately brown. Do not over-bake. </span><span style="color: #444444; font-family: arial;">While warm, frost and garnish with pieces of walnuts.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>Butter Glaze Frosting</u></span></div><div><span style="color: #444444; font-family: arial;">Mix:</span></div><div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;">2 tbspns butter</span></li><li><span style="color: #444444; font-family: arial;">2 cups confectioners sugar, sifted</span></li><li><span style="color: #444444; font-family: arial;">1/4 cup canned milk, undiluted</span></li></ul><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Zucchini Recipes</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2020/02/zucchini-honey-cake-1974.html">Zucchini Honey Cake (1974)</a></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2018/08/new-mexico-zucchini-with-corn-1975.html">New Mexico Zucchini with Corn (1975)</a></span><div><div><br /></div><div><i style="background-color: white; color: #444444; font-family: arial, helvetica, sans-serif; font-size: 13.86px;">(Origin - "The Zucchini Cookbook" by Paula Simmons, 1974.) </i></div><div><br /></div></div><p></p>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-85799116254048929782023-05-25T17:54:00.005-07:002023-05-25T17:54:54.471-07:00Butterscotch Cheesecake for 18 (1985)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsttpTW67uSzfI7fE2QN6JpCi-tp1rYwiH3EPBIjmHizZlKveQtpHLJd9e0i5hJy9Yz92gRA-KStIxb6PBj06WYhmjcZQdYP7lZH4Sp3lsNHEGGU25_1EZq8AWIzVJLYi1lWwhPVWyXuhru0YRmYyzohzL6iXEksjXRC8vB6luQxQ-BQLvexyLBLY5CQ/s475/SassafrasMissouriJrLeagueCoo0kbook.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="475" data-original-width="313" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsttpTW67uSzfI7fE2QN6JpCi-tp1rYwiH3EPBIjmHizZlKveQtpHLJd9e0i5hJy9Yz92gRA-KStIxb6PBj06WYhmjcZQdYP7lZH4Sp3lsNHEGGU25_1EZq8AWIzVJLYi1lWwhPVWyXuhru0YRmYyzohzL6iXEksjXRC8vB6luQxQ-BQLvexyLBLY5CQ/s320/SassafrasMissouriJrLeagueCoo0kbook.jpg" width="211" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;">12-oz package butterscotch chips</span></li><li><span style="color: #444444; font-family: arial;">1/3 cup butter</span></li><li><span style="color: #444444; font-family: arial;">2 cups graham crackers</span></li><li><span style="color: #444444; font-family: arial;">1 cup chopped nuts</span></li><li><span style="color: #444444; font-family: arial;">8-oz package cream cheese, softened</span></li><li><span style="color: #444444; font-family: arial;">14-oz can sweetened condensed milk</span></li><li><span style="color: #444444; font-family: arial;">1 tspn vanilla</span></li><li><span style="color: #444444; font-family: arial;">1 egg</span></li></ul><div><span style="color: #444444; font-family: arial;">Preheat oven to 350 degrees. In a medium-sized saucepan, melt chips and butter. Stir in crumbs and nuts. Press half the mixture firmly into the bottom of a greased 9-x-13-inch pan. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">In a large mixing bowl, beat cheese until fluffy. Beat in milk, vanilla and egg until smooth. Pour into prepared crust, and top with remaining crumb mixture. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool, then refrigerate. Serves 15 to 18.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Butterscotch Recipes</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2021/02/old-fashioned-new-orleans-butterscotch.html">Old-Fashioned New Orleans Butterscotch Bread Pudding (1932)</a></span><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2019/05/hersheys-chocolate-butterscotch-pie-1934.html">Hershey's Chocolate Butterscotch Pie (1934)</a></span><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><i>(Origin - "Sassafras! The Ozarks Cookbook" by the Junior League of Springfield, Missouri, 1985.)<u> </u></i></span></div><div><br /></div><p></p></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-90362444113689755722023-05-25T16:03:00.001-07:002023-05-25T16:03:37.472-07:00Orange Corn Muffins with Orange Sauce (1968)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6k7fNmdkh2FF04_NtNbfHM6I4ubojUIRPKSvEfoXsl_v7mqdXoeIIaCPm9epbJzXFiaU5d66JIAyZge8cWV_GYg4LjK0CMhsPNpizXYhY4JccbIl-FLmt0Yq0ksxAxOgHqq8mPUSVnLw6l7whwZTvnxqzB3r6UW1llt5SflEMWITWYn1e2rgZHcU9Cg/s350/SouthernCookBookMarionBrown.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="350" data-original-width="263" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6k7fNmdkh2FF04_NtNbfHM6I4ubojUIRPKSvEfoXsl_v7mqdXoeIIaCPm9epbJzXFiaU5d66JIAyZge8cWV_GYg4LjK0CMhsPNpizXYhY4JccbIl-FLmt0Yq0ksxAxOgHqq8mPUSVnLw6l7whwZTvnxqzB3r6UW1llt5SflEMWITWYn1e2rgZHcU9Cg/s320/SouthernCookBookMarionBrown.jpg" width="240" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;">1 cup corn meal</span></li><li><span style="color: #444444; font-family: arial;">1 cup sugar</span></li><li><span style="color: #444444; font-family: arial;">2 cups flour</span></li><li><span style="color: #444444; font-family: arial;">1/2 tspn salt</span></li><li><span style="color: #444444; font-family: arial;">1 tspn baking soda</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup salad oil</span></li><li><span style="color: #444444; font-family: arial;">2 eggs, beaten</span></li><li><span style="color: #444444; font-family: arial;">2 tbspns grated orange rind</span></li><li><span style="color: #444444; font-family: arial;">2/3 cup buttermilk</span></li><li><span style="color: #444444; font-family: arial;">Orange sauce (see below)</span></li></ul><div><span style="color: #444444; font-family: arial;">Preheat oven to 375 degrees. Mix all the ingredients in a large bowl. Pour into greased muffin tins and bake 12 minutes. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">While muffins are still hot, place 1 tablespoon of Orange Sauce on each.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>Orange Sauce</u></span></div><div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;">Juice of 2 oranges</span></li><li><span style="color: #444444; font-family: arial;">1 cup confectioners sugar</span></li><li><span style="color: #444444; font-family: arial;">Grated rind of 1 orange</span></li></ul><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Muffin Recipes</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2023/03/lemon-chiffon-muffins-1976.html">Lemon Chiffon Muffins (1976)</a></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2020/04/vermont-butter-apple-muffins-1939.html">Vermont Butter Apple Muffins (1939)</a></span><div><br /></div><div><div><i style="background-color: white; color: #444444; font-family: arial; font-size: 13.86px;">(</i><i style="background-color: white; color: #444444; font-family: arial;">Origin - "Marion Brown's Southern Cook Book" published by the University of North Carolina Press, Chapel Hill, 1951. Recipe by Miss Linda Rumbley of Burlington, North Carolina.) </i></div><div><br /></div></div><p></p>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-57081082601423595742023-05-25T15:22:00.006-07:002023-05-25T15:22:51.479-07:00Farmer's Butterscotch - Oatmeal Cookies (1979)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL3K433gRX85i5sVgnWgH_j8Pz4Zn16EO_YFDhsizulCzPaj9vt5fYTuJLDX3VkjDlJMc2WXbN5lvL9BxMqZxAciiCXEVmXP4IODbwxrQLMoXJKtNeB17K5H5PchJDUhZhl7OEtDoev6H9rBbGzlwge_rpzd2dnxyUtI91TORK14-TPidmtzkgahrNUA/s350/FarmJournalCompleteHomeBaking.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="350" data-original-width="255" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL3K433gRX85i5sVgnWgH_j8Pz4Zn16EO_YFDhsizulCzPaj9vt5fYTuJLDX3VkjDlJMc2WXbN5lvL9BxMqZxAciiCXEVmXP4IODbwxrQLMoXJKtNeB17K5H5PchJDUhZhl7OEtDoev6H9rBbGzlwge_rpzd2dnxyUtI91TORK14-TPidmtzkgahrNUA/s320/FarmJournalCompleteHomeBaking.jpg" width="233" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;"> 3/4 cup sifted flour</span></li><li><span style="color: #444444; font-family: arial;">3/4 tspn baking soda</span></li><li><span style="color: #444444; font-family: arial;">1/8 tspn salt</span></li><li><span style="color: #444444; font-family: arial;">1/4 tspn ground cinnamon</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup shortening</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup brown sugar</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup sugar</span></li><li><span style="color: #444444; font-family: arial;">1 egg</span></li><li><span style="color: #444444; font-family: arial;">1 cup quick-cooking oats</span></li></ul><div><span style="color: #444444; font-family: arial;">Sift together flour, baking soda, salt and cinnamon, and set aside. Cream together shortening, brown sugar, and sugar in a bowl, until light and fluffy, using electric mixer at medium speed. Add egg, and mix well.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Gradually stir dry ingredients into creamed mixture, blending well. Stir in oats. Drop mixture by rounded teaspoonfuls about 3 inches apart, on greased baking sheets.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Bake in 325 degree oven 15 minutes or until golden brown. Remove from baking sheets, and cool on racks. Makes 2 1/2 dozen. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Butterscotch Recipes</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2020/07/butterscotch-pie-1982.html">Butterscotch Pie (1982)</a></span><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2020/06/betty-crockers-classic-butterscotch.html">Betty Crocker's Classic Butterscotch Sauce (1950)</a></span><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><i style="font-family: arial;"><span style="color: #444444;">(Origin - "Farm Journal's Complete Home Baking Book" by Elise W Manning, </span></i></div><div><div><span style="font-family: arial;"><i><span style="color: #444444;">Farm Journal Food Editor, 1979.)</span></i></span></div><div><br /></div></div><p></p></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-30584586299922360702023-05-25T14:44:00.003-07:002023-05-25T14:44:57.073-07:00Mississippi Crackling Corn Bread (1972)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieOTRxKPYLWEZSEGbo17DN1uT_7T3QPy30VSZQQKwfRTl0P32dtrmHCDqge11EmQMKumbajZnyMc_IvEXt216ZgwJUqnwfWG4X8qkNIzGIoWd7ZNhMsIqtQD6Wv-sXDBiq63e5AjYDaLJab78jfuDvM7_8BKE-ojiJjcKzZZlri73nRpfjdqjPAlAx6Q/s2056/SouthernHeritageCookbookNYT.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2056" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieOTRxKPYLWEZSEGbo17DN1uT_7T3QPy30VSZQQKwfRTl0P32dtrmHCDqge11EmQMKumbajZnyMc_IvEXt216ZgwJUqnwfWG4X8qkNIzGIoWd7ZNhMsIqtQD6Wv-sXDBiq63e5AjYDaLJab78jfuDvM7_8BKE-ojiJjcKzZZlri73nRpfjdqjPAlAx6Q/s320/SouthernHeritageCookbookNYT.jpg" width="320" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;">1/4 lb cracklings (about 1 cup)</span></li><li><span style="color: #444444; font-family: arial;">1/3 cup sifted flour</span></li><li><span style="color: #444444; font-family: arial;">1 1/2 cups sifted white corn meal</span></li><li><span style="color: #444444; font-family: arial;">1 tspn baking soda</span></li><li><span style="color: #444444; font-family: arial;">1/2 tspn salt</span></li><li><span style="color: #444444; font-family: arial;">2 eggs</span></li><li><span style="color: #444444; font-family: arial;">1 cup buttermilk</span></li><li><span style="color: #444444; font-family: arial;">2 cups regular milk</span></li><li><span style="color: #444444; font-family: arial;">3 tbspns bacon drippings, lard, or butter</span></li></ul><div><span style="color: #444444; font-family: arial;">1. Preheat the oven to 350 degrees.</span></div><div><span style="color: #444444; font-family: arial;">2. Place the cracklings in an overproof skillet and bake about 15 minutes. Drain and reserve the cracklings.</span></div><div><span style="color: #444444; font-family: arial;">3. Sift the flour, corn meal, baking soda, and salt into a mixing bowl. Beat the eggs until they are foamy and stir into the buttermilk and half the regular milk. Stir this into the corn meal mixture. Stir in the drained cracklings.</span></div><div><span style="color: #444444; font-family: arial;">4. Place the bacon drippings, lard, or butter in a 9-inch heavy skillet and heat it on top of the stove. The bacon drippings should be quite hot but not brown. Pour the corn bread mixture into the skillet. Very carefully our the remaining cup of milk over the top of the corn bread mixture. Do not stir. Bake 50 minutes.</span></div><div><span style="color: #444444; font-family: arial;">Yield: 8 servings</span></div><div><br /></div><div><span style="color: #444444; font-family: arial;">(Note -" Cracklings are rendered pork skins and are much richer than the fried pork skins sold commercially, at least outside the South.")</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Corn Bread Recipes</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2021/10/louisiana-corn-meal-rolls-1967.html">Louisiana Corn Meal Rolls (1967)</a></span><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2021/02/abraham-lincolns-egg-corn-bread-1860.html">Abraham Lincoln's Egg Corn Bread (1860)</a></span><div class="post-header" style="background-color: white; color: #6226a7; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12.6px; line-height: 1.6; margin: 0px 0px 1.5em;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-7304722728930456728" itemprop="description articleBody" style="background-color: white; color: #2e2c2c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.86px; line-height: 1.4; position: relative; width: 718.788px;"><ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: arial;"><div class="separator" style="clear: both; text-align: center;"></div></span></li></ul></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><i>(Origin - "The New York Times Southern Heritage Cookbook" by Jean Hewitt, 1972.) </i></span></div><p></p></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-18745892352565609542023-05-25T14:13:00.005-07:002023-05-25T14:13:44.816-07:00Charlie Brown's Boysenberry Cobbler (1969)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYdq4HlYbCkppX7Zfx8dVYZeF4mJktuR21amZ0wEKnCj8a5oSoar4WKVzP8VYsLKPi5m7Ig0MTiZFV3KeWkrQWLhhiw3_FJ9HiAKQ6jKGI4lCJxus02H2rB1UdozItZdZY94R3BWKgewdEPGW4uDemUod7U5UF3JeMNacK5-IpWYinRKa0fm2SqVCHfA/s277/PeanutsCookBook%20(1).jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="276" data-original-width="277" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYdq4HlYbCkppX7Zfx8dVYZeF4mJktuR21amZ0wEKnCj8a5oSoar4WKVzP8VYsLKPi5m7Ig0MTiZFV3KeWkrQWLhhiw3_FJ9HiAKQ6jKGI4lCJxus02H2rB1UdozItZdZY94R3BWKgewdEPGW4uDemUod7U5UF3JeMNacK5-IpWYinRKa0fm2SqVCHfA/s1600/PeanutsCookBook%20(1).jpg" width="277" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;">1 cup flour, sifted</span></li><li><span style="color: #444444; font-family: arial;">2 tspns baking powder</span></li><li><span style="color: #444444; font-family: arial;">1/8 tspn salt</span></li><li><span style="color: #444444; font-family: arial;">1/4 cup vegetable shortening or butter</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup sugar</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup milk</span></li><li><span style="color: #444444; font-family: arial;">15 oz can boysenberries, undrained</span></li></ul><div><span style="color: #444444; font-family: arial;">Sift flour, baking powder, and salt into medium mixer bowl. Add shortening and beat at medium speed. </span><span style="color: #444444; font-family: arial;">Add sugar and milk, and mix thoroughly. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Spoon batter onto greased baking dish and pour can of berries (undrained) over the top. Bake at 375 degrees for about 45 minutes. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Serve warm with vanilla ice cream or whipped cream.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Recipes from "Peanuts Cook Book"</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2020/04/lucys-lemon-squares-1969.html">Lucy's Lemon Squares (1969)</a></span><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2019/09/charlie-browns-banana-peanut-butter.html">Charlie Brown's Banana - Peanut Butter Cookies (1969)</a></span><div><br /></div><div><span style="color: #444444; font-family: arial;"><i style="background-color: white; font-family: arial, helvetica, sans-serif;">(Origin - "Peanuts Cook Book" cartoons by Charles Schulz, recipes by June Dutton. Published by Cider Mill Press, 1969.)</i></span></div><div><br /></div><p></p></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-4073233111637660982023-05-08T16:54:00.007-07:002023-05-08T16:54:47.808-07:00Peanut Butter Cupcakes (1950) <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Hp36N35c_ZdvxUT4XtpfBjVz9gtnNYpjI-75pW-xY0TfMWwG1pw0hUVkYXWOhQCvwbSNzFIIk6yKDHPHlm5fFbxvqyr3Xe5otFIGhajtG8gjcDJafqeElzYBvWWUb3701ncPpl8g42aFyjOrF461kbmCBXCMDPvgRWmddgSO__vZSDDEFoOmYdyRvQ/s320/NorgeBindingCAICookbook%20(1).jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="253" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Hp36N35c_ZdvxUT4XtpfBjVz9gtnNYpjI-75pW-xY0TfMWwG1pw0hUVkYXWOhQCvwbSNzFIIk6yKDHPHlm5fFbxvqyr3Xe5otFIGhajtG8gjcDJafqeElzYBvWWUb3701ncPpl8g42aFyjOrF461kbmCBXCMDPvgRWmddgSO__vZSDDEFoOmYdyRvQ/s1600/NorgeBindingCAICookbook%20(1).jpg" width="253" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;"> 2 cups sifted cake flour</span></li><li><span style="color: #444444; font-family: arial;">2 1/2 tspns baking powder</span></li><li><span style="color: #444444; font-family: arial;">1/2 tspn salt</span></li><li><span style="color: #444444; font-family: arial;">1/3 cup shortening</span></li><li><span style="color: #444444; font-family: arial;">1 1/2 cups brown sugar</span></li><li><span style="color: #444444; font-family: arial;">1 tspn vanilla</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup peanut butter</span></li><li><span style="color: #444444; font-family: arial;">2 eggs, well beaten</span></li><li><span style="color: #444444; font-family: arial;">3/4 cup milk</span></li></ul><span style="color: #444444; font-family: arial;">Sift flour, baking powder, and salt together. </span><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Cream shortening with 1 cup brown sugar and vanilla until fluffy. Add peanut butter and mix thoroughly. Beat eggs until light and beat in remaining sugar. Add to creamed mixture and blend well. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Add sifted ingredients and milk alternately in small amounts, beating thoroughly after each addition. Pour into greased cupcake pans and bake in moderate oven (350 degrees) 25 to 30 minutes. Makes 18.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Culinary Arts Institute Recipes</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2018/08/butter-stick-cookies-1950.html">Butter Stick Cookies (1950)</a></span><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2018/10/peanut-butter-brown-sugar-cookies-1950.html">Peanut Butter Brown Sugar Cookies (1950)</a></span><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><i style="background-color: white; color: #444444; font-family: arial, helvetica, sans-serif;">(Origin - "Norge Binding of the Culinary Arts Institute Encyclopedia Cookbook" published by the Culinary Arts Institute, 1950.)</i></div><div><div><div><br /></div></div></div></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-30645502572069829482023-05-08T16:15:00.006-07:002023-05-08T16:15:49.874-07:00Mississippi Peach Buttermilk Ice Cream (1981)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWQMMmiwt_n0o2KM7usMV9j7PHxR1sGNV8GmuBp3pIUJzHotCVqRzgMFu_iuriqkqqm9iRqRz6pYmdZFr35yV0olGa506FSymi7HORciIAKNv7oi5KUgWSAbEddsgCWTVx-h9d1-W-SGf9ap9snloslX0KbOCXXE9bC6Gd7Xiddvnzcn2cFI-dQ9jYQ/s210/MississippiBestofBest.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="210" data-original-width="210" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWQMMmiwt_n0o2KM7usMV9j7PHxR1sGNV8GmuBp3pIUJzHotCVqRzgMFu_iuriqkqqm9iRqRz6pYmdZFr35yV0olGa506FSymi7HORciIAKNv7oi5KUgWSAbEddsgCWTVx-h9d1-W-SGf9ap9snloslX0KbOCXXE9bC6Gd7Xiddvnzcn2cFI-dQ9jYQ/s1600/MississippiBestofBest.jpg" width="210" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;">1 tbspn unflavored gelatin (1 envelope)</span></li><li><span style="color: #444444; font-family: arial;">1 1/4 cups sugar, divided</span></li><li><span style="color: #444444; font-family: arial;">2 cups buttermilk</span></li><li><span style="color: #444444; font-family: arial;">1 egg, beaten</span></li><li><span style="color: #444444; font-family: arial;">1/4 tspn salt</span></li><li><span style="color: #444444; font-family: arial;">4 cups whipping cream</span></li><li><span style="color: #444444; font-family: arial;">1 tbspn vanilla extract</span></li><li><span style="color: #444444; font-family: arial;">2 cups fresh peaches, mashed </span></li></ul><span style="color: #444444; font-family: arial;">In saucepan, combine gelatin, 1 cup sugar, and buttermilk. Dissolve gelatin mixture over low heat, stirring constantly. </span><p></p><p><span style="color: #444444; font-family: arial;">Gradually add hot mixture to egg, stirring constantly. Stir in salt, cream, and vanilla extract. Combine mashed peaches and 1/4 cup sugar, and add to mixture. Chill and churn-freeze.</span></p><p><span style="color: #444444; font-family: arial;">NOTE - "If fresh peaches are not available, mashed, canned freestone peaches may be sued. Do not add sugar to peaches. Regular milk may be substituted for buttermilk in recipe. Yiled: approximately 3 quarts.</span></p><span style="color: #444444; font-family: arial;"><u>More "Lost" Ice Cream Recipes</u></span><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2021/06/sunsets-pineapple-sherbet-ice-cream-1963.html">Sunset's Pineapple Sherbet Ice Cream (1963)</a></span><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2020/08/hersheys-old-fashioned-chocolate-ice.html">Hershey's Old-Fashioned Chocolate Ice Cream (1934)</a></span><br /><br /><p><span style="color: #444444; font-family: arial;"><i>(Origin - "Best of the Best from Mississippi" edited by Gwen McKee and Barbara Moseley, 1987. Recipe was taken from "Giant Houseparty Book," published in 1981 by the Chamber of Commerce of Philadelphia, Mississippi.) </i></span></p><p><span style="color: #444444; font-family: arial;"><br /></span></p><p><span style="color: #444444; font-family: arial;"><br /></span></p></div></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-43826938937733545042023-05-08T15:47:00.004-07:002023-05-08T15:47:31.573-07:00Georgia Peanut Crunch Slaw (1988)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7oGzk6VYkJX3hqnFNN1sPTuC9xxGWJRSAr_Xubk_TAVek8k16X8SY02amWNnoQYdZE54PSfH6KCb98fUGfGUTM04QfIHUIPQf-lHpP1x19_ZlUBFXaQJc9_ggcaHDtNbKPZmHqaixFZk7HYV3g_283xrODGidNO6Nv_6eFSaqrosbGlt_PxLUE8wOdQ/s400/GeorgiaonMyMenu.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="400" data-original-width="292" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7oGzk6VYkJX3hqnFNN1sPTuC9xxGWJRSAr_Xubk_TAVek8k16X8SY02amWNnoQYdZE54PSfH6KCb98fUGfGUTM04QfIHUIPQf-lHpP1x19_ZlUBFXaQJc9_ggcaHDtNbKPZmHqaixFZk7HYV3g_283xrODGidNO6Nv_6eFSaqrosbGlt_PxLUE8wOdQ/s320/GeorgiaonMyMenu.jpg" width="234" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;">4 cups red cabbage, shredded</span></li><li><span style="color: #444444; font-family: arial;">1 cup celery, finely chopped</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup sour cream</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup mayonnaise</span></li><li><span style="color: #444444; font-family: arial;">1 tspn salt</span></li><li><span style="color: #444444; font-family: arial;">1/4 cup onion, chopped</span></li><li><span style="color: #444444; font-family: arial;">1/4 cup green pepper, chopped</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup cucumber, chopped</span></li><li><span style="color: #444444; font-family: arial;">2 tbspns butter</span></li><li><span style="color: #444444; font-family: arial;">4 tbspns Parmesan cheese</span></li><li><span style="color: #444444; font-family: arial;">1 cup salt peanuts, chopped</span></li></ul><div><span style="color: #444444; font-family: arial;">Toss cabbage and celery together. Chill. </span><span style="color: #444444; font-family: arial;">Mix sour cream, mayonnaise, salt, onion, green pepper, and cucumber to make dressing. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">In a small skillet. melt butter, add peanuts, and heat until lightly browned. Immediately stir in cheese. Just before serving, toss cabbage and celery with dressing. Sprinkle peanut mixture on top. Yield: 10 to 12 servings</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Cabbage Recipes</u></span></div><span style="color: #444444; font-family: arial;"><a href="http://www.lostamericanrecipes.com/2021/01/betty-crockers-sweet-sour-red-cabbage.html">Betty Crocker's Sweet-Sour Red Cabbage with Bacon (1969)</a></span><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2023/01/southern-hot-cabbage-salad-with-bacon.html">Southern Hot Cabbage Salad with Bacon (1966)</a></span><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><i>(Origin - "Georgia on My Menu - A Medley of Southern Hits" by the Junior League of Cobb-Marietta, Georgia, 1988. Recipe by Betty Neel Cobb Lawton.) </i></span></div><div><br /></div><p></p></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-50421736847308900872023-05-08T15:26:00.005-07:002023-05-08T15:26:52.861-07:00Hadassah Cauliflower Divan (1972)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyG4yhL-H2xKUOPRPKJZIBikgQ8hyLmusTOPqBivFPnL4N1PXGTSONpE2yTMoGzgJea7ZcNRG9hmFAQqc-q_jYPhCwYtaAONv76t8hv0EfUpW3yTXELsKS99pFPMQrqNrQfue8-rE5ATUN4AYGibcBGx9wscnv3ajbfhOZPQi9RJpskH90tIa2tAjlUA/s500/HadassahCookbook.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="500" data-original-width="375" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyG4yhL-H2xKUOPRPKJZIBikgQ8hyLmusTOPqBivFPnL4N1PXGTSONpE2yTMoGzgJea7ZcNRG9hmFAQqc-q_jYPhCwYtaAONv76t8hv0EfUpW3yTXELsKS99pFPMQrqNrQfue8-rE5ATUN4AYGibcBGx9wscnv3ajbfhOZPQi9RJpskH90tIa2tAjlUA/s320/HadassahCookbook.jpg" width="240" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;">3 cups cooked cauliflower rosettes</span></li><li><span style="color: #444444; font-family: arial;">2 tbspns butter</span></li><li><span style="color: #444444; font-family: arial;">2 tbspns flour</span></li><li><span style="color: #444444; font-family: arial;">1 1/4 cups milk</span></li><li><span style="color: #444444; font-family: arial;">1 1/2 tspns salt</span></li><li><span style="color: #444444; font-family: arial;">3/4 cup grated sharp Cheddar cheese</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup soft bread crumbs</span></li><li><span style="color: #444444; font-family: arial;">1 tbspn butter</span></li></ul><div><span style="color: #444444; font-family: arial;">Melt the 2 tablespoons butter in saucepan and blend in flour. Remove from heat and gradually stir in milk. Return to heat and cook to medium thickness, stirring constantly. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Add 1/2 teaspoon salt and Cheddar cheese. Arrange cauliflower in greased 1-quart casserole, sprinkling with remaining salt. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Pour cheese over all and top with bread crumbs. Dot with remaining butter. Bake uncovered in 350-degree oven, 45 minutes or until bread crumbs are brown. Serves 6.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Cauliflower Recipes</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2018/10/cauliflower-with-eggs-1952.html">Cauliflower with Eggs (1952)</a></span><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2019/08/san-francisco-cream-of-cauliflower-soup.html">San Francisco Cream of Cauliflower Soup (1910)</a><a href="http://www.lostamericanrecipes.com/2018/10/cauliflower-with-eggs-1952.html"></a></span><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><div><span style="color: #444444; font-family: arial;"><i>Origin - "Rochester Hadassah Cook Book" published by the Rochester, New York Chapter of Hadassah, 1972. Recipe contributed by Arlean Levinson.) </i></span></div><div><br /></div></div><p></p></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-64045671545984990102023-05-08T15:09:00.005-07:002023-05-08T15:28:28.782-07:00Appalachian Molasses Sweet Bread (1984)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAv-CGCCkerHyDch0REm9B7vvcKmbTDf96u-kZsgWJ1dEX6WqZiBiWAQHt39z6hbi7umrIERu_uRHhOWp_4dpR-DSWSqtWvKtEghszv1IcsLi2CyLUMoIXavrqb97LVfJUO300EmxopydnGFFaGbZbcCk0T4PnNg6FH04zHRsfLp6k97ue2TUYrMCaHg/s400/AppalachianCookery.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="400" data-original-width="354" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAv-CGCCkerHyDch0REm9B7vvcKmbTDf96u-kZsgWJ1dEX6WqZiBiWAQHt39z6hbi7umrIERu_uRHhOWp_4dpR-DSWSqtWvKtEghszv1IcsLi2CyLUMoIXavrqb97LVfJUO300EmxopydnGFFaGbZbcCk0T4PnNg6FH04zHRsfLp6k97ue2TUYrMCaHg/s320/AppalachianCookery.jpg" width="283" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;"> 2 cups flour</span></li><li><span style="color: #444444; font-family: arial;">1/2 tspn salt</span></li><li><span style="color: #444444; font-family: arial;">1 to 2 tspns ginger</span></li><li><span style="color: #444444; font-family: arial;">2 tspns baking powder</span></li><li><span style="color: #444444; font-family: arial;">1/4 tspn baking soda</span></li><li><span style="color: #444444; font-family: arial;">1 tspn cinnamon</span></li><li><span style="color: #444444; font-family: arial;">1/3 cup melted butter</span></li><li><span style="color: #444444; font-family: arial;">1 cup molasses or 2/3 cup molasses and 1/2 cup sugar</span></li><li><span style="color: #444444; font-family: arial;">3/4 cup buttermilk</span></li><li><span style="color: #444444; font-family: arial;">1 egg</span></li></ul><div><span style="color: #444444; font-family: arial;">Sift together the dry ingredients and add melted butter and the molasses. Mix well, adding buttermilk and egg.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Pour into a loaf pan and bake in 350 degree oven for 45 to 50 minutes.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Sweet Bread Recipes</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2021/08/orange-marmalade-bread-1985.html">Orange Marmalade Bread (1985)</a></span><br /><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2021/01/brown-sugar-crumpets-1905.html">Brown Sugar Crumpets (1905)</a></span><div><br /><div><span style="color: #444444; font-family: arial;"><i>(Origin - "The Foxfire Book of Appalachian Cookery" edited by Linda Garland Page and Elio Wigginton. Originally published in 1984, republished in 1992 by the University of North Carolina Press.) </i></span></div><div><br /></div><p></p></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-61422864818811096452023-04-25T17:21:00.000-07:002023-04-25T17:21:00.990-07:00Jimmy Carter's Hush Puppies (1987)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-0XVvgF79MkW1b5C0jEZDz8e3FOZU1pHBobtVnnYYCLvxOMlsYPTU8jTtVoNQ4sI5qYiUB-ANLOGf-FZlzyzAxYgTB23j1X6ocL63BW9onRVpXJWPQQg5zX9WYVHLDMzCKkRh9PbIiwNiaMcakRBkYemKBxT9HKNkWzHp9CW9zfJ98_Monf6344RZw/s500/WhiteHouseFamilyCookbook.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="500" data-original-width="440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-0XVvgF79MkW1b5C0jEZDz8e3FOZU1pHBobtVnnYYCLvxOMlsYPTU8jTtVoNQ4sI5qYiUB-ANLOGf-FZlzyzAxYgTB23j1X6ocL63BW9onRVpXJWPQQg5zX9WYVHLDMzCKkRh9PbIiwNiaMcakRBkYemKBxT9HKNkWzHp9CW9zfJ98_Monf6344RZw/s320/WhiteHouseFamilyCookbook.jpg" width="282" /></a></div><ul style="text-align: left;"><li><span style="font-family: arial;">2 quarts vegetable oil</span></li><li><span style="font-family: arial;">2 cups yellow cornmeal</span></li><li><span style="font-family: arial;">1 tbspn baking powder</span></li><li><span style="font-family: arial;">1 tspn salt</span></li><li><span style="font-family: arial;">1/4 tspn white pepper</span></li><li><span style="font-family: arial;">2 eggs</span></li><li><span style="font-family: arial;">1/2 cup cold milk</span></li><li><span style="font-family: arial;">1/2 cup finely diced onions</span></li><li><span style="font-family: arial;">2 garlic cloves, pressed</span></li></ul><div><span style="font-family: arial;">1. In a deep fryer or large cast-iron skillet, heat oil to 375 degrees.</span></div><div><span style="font-family: arial;">2. In a large mixing bowl, combine cornmeal with baking powder, salt, and white pepper.</span></div><div><span style="font-family: arial;">3. In a smaller bowl, mix eggs with cold milk, diced onion, and pressed garlic. Add to large mixing bowl, and stir until batter is well blended.</span></div><div><span style="font-family: arial;">4. Carefully drop heaping tablespoonfuls of the batter into the hot oil. </span></div><div><span style="font-family: arial;">5. Fry for 3 minutes, or until golden brown. Turn to brown evenly, using a slotted spoon. </span></div><div><span style="font-family: arial;">6. Drain on paper towels. Serve hot. Makes 24 hush puppies.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><u>More "Lost" White House Recipes</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2018/03/white-house-golden-spice-cake-1887.html">White House Golden Spice Cake (1887)</a></span><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2018/01/white-house-cream-of-asparagus-soup-1887.html">White House Cream of Asparagus Soup (1887)</a></span><div><div><br /></div><div><span style="font-family: arial;"><i>(Origin - :"The White House Family Cookbook" by Henry Haller, White House Executive Chef from 1966 to 1987. Published by Random House in 1987.) </i></span></div><div><br /></div><p></p></div></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-5927731254113305832023-04-25T16:21:00.005-07:002023-04-25T16:23:02.395-07:00Vegetable Beer Chowder with Cheese (1976)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGWOiBsCFyVDT65wxbUqkbwvNamxOabNtMElqNa-vFg_jnPDocuOcBVIUy-FRABas4r9pmcmCqaqe4x3hKmorGoOaw1ZDZrtA_HhbPmqx6WRAAZg-zjOuN5K5-olcfbMjc8dleShGTUW5RxgxCtGY__mf43lkuLvSh9rdBypLcV5kCobTDgVWEB9KIA/s1427/BreadSoupCulinaryArts.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1427" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGWOiBsCFyVDT65wxbUqkbwvNamxOabNtMElqNa-vFg_jnPDocuOcBVIUy-FRABas4r9pmcmCqaqe4x3hKmorGoOaw1ZDZrtA_HhbPmqx6WRAAZg-zjOuN5K5-olcfbMjc8dleShGTUW5RxgxCtGY__mf43lkuLvSh9rdBypLcV5kCobTDgVWEB9KIA/s320/BreadSoupCulinaryArts.jpg" width="242" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;"> 1 9-oz package frozen green beans, thawed</span></li><li><span style="color: #444444; font-family: arial;">1 10-oz package frozen corn, thawed</span></li><li><span style="color: #444444; font-family: arial;">1/4 cup chopped onion</span></li><li><span style="color: #444444; font-family: arial;">1/4 cup butter</span></li><li><span style="color: #444444; font-family: arial;">1/4 cup flour</span></li><li><span style="color: #444444; font-family: arial;">1 tspn salt</span></li><li><span style="color: #444444; font-family: arial;">1/2 tspn dry mustard</span></li><li><span style="color: #444444; font-family: arial;">2 cups milk</span></li><li><span style="color: #444444; font-family: arial;">1 cup beer</span></li><li><span style="color: #444444; font-family: arial;">2 cups shredded Cheddar cheese</span></li></ul><span style="font-family: arial;">1. Sauté vegetables in melted butter in large saucepan.</span><p></p><p><span style="font-family: arial;">2. Stir in flour, salt, and dry mustard. Cook until bubbly, stirring constantly.</span></p><p><span style="font-family: arial;">3. Gradually add milk and beer, stirring constantly to boiling. Cook 1 minute.</span></p><p><span style="font-family: arial;">4. Stir in cheese until melted. 4 to 6 servings.</span></p><p><span style="color: #444444; font-family: arial;"><u>More "Lost" Chowder Recipes</u></span></p><p><span style="color: #444444; font-family: arial;"><a href="http://www.lostamericanrecipes.com/2022/03/cheddar-corn-chowder-1976.html">Cheddar Corn Chowder (1976)</a></span></p><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2018/03/potato-chowder-with-bacon-1911.html">Potato Chowder with Bacon (1911)</a></span><p><i style="background-color: white; color: #2e2c2c; font-family: arial;">(Origin - "Bread & Soup Cookbook" published by the Culinary Arts Institute, as part of their Adventures in Cooking series, 1976.)</i></p><p><br /></p>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-1897420443986423482023-04-25T15:59:00.003-07:002023-04-25T15:59:32.558-07:00Mint Chocolate Chip Cake (1950)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAIJ43y9dB04wZRr0CTl-D8ZGbP_4UUir8iD2r6n3OaGraykEDX2BktfKzL-WIoYJxl7n5NTB75vuk9eIU1FZWJfInXl8yds6-nqxXz69sbikmxkvs-Xhwj07L-u7DiowKUUHNxKAy44OWj-N0r8GzIsZLUoQXeWW-roqT8LHJkkylb7mm1L6p9CSTw/s320/NorgeBindingCAICookbook%20(1).jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="253" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAIJ43y9dB04wZRr0CTl-D8ZGbP_4UUir8iD2r6n3OaGraykEDX2BktfKzL-WIoYJxl7n5NTB75vuk9eIU1FZWJfInXl8yds6-nqxXz69sbikmxkvs-Xhwj07L-u7DiowKUUHNxKAy44OWj-N0r8GzIsZLUoQXeWW-roqT8LHJkkylb7mm1L6p9CSTw/s1600/NorgeBindingCAICookbook%20(1).jpg" width="253" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;">1 1/2 cups sifted cake flour</span></li><li><span style="color: #444444; font-family: arial;">2 tspns baking powder</span></li><li><span style="color: #444444; font-family: arial;">1/4 tspn salt</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup shortening</span></li><li><span style="color: #444444; font-family: arial;">1 cup sugar</span></li><li><span style="color: #444444; font-family: arial;">2 eggs, separated</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup milk</span></li><li><span style="color: #444444; font-family: arial;">1 tspn vanilla</span></li><li><span style="color: #444444; font-family: arial;">2 1/2 oz sweet chocolate, cut into piece</span></li><li><span style="color: #444444; font-family: arial;">Peppermint frosting (see below)</span></li></ul><span style="color: #444444; font-family: arial;">Sift flour, baking powder, and salt together. Cream shortening with 1/3 cup sugar until fluffy. Beat egg yolks until thick, add 1/3 cup sugar gradually, and continue beating until very thick. Add to shortening mixture. </span><p></p><div><span style="color: #444444; font-family: arial;">Add sifted dry ingredients and milk alternately in small amounts, beating thoroughly after each addition. Beat egg whites until foamy, beat in remaining 1/3 cup sugar gradually, and continue beating until stiff enough to hold a peak. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Fold egg whites, vanilla, and chocolate into batter, pour into greased pans, and bake in moderate oven (350 degrees) 25 to 30 minutes. Makes 2 (8-inch) layers. Frost tops and sides with Peppermint Frosting.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>Peppermint Frosting</u></span></div><div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;">1/4 cup crushed peppermint stick candy</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup milk</span></li><li><span style="color: #444444; font-family: arial;">1 lb confectioners' sugar, sifted</span></li></ul><div><span style="color: #444444; font-family: arial;">Heat candy and milk over hot water until candy is melted. Add enough confectioners' sugar to make frosting thick enough to spread. Will cover tops and sides of 2 8-inch layers.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Chocolate Cake Recipes</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2023/02/classic-chocolate-butter-cake-1986.html">Classic Chocolate Butter Cake (1986)</a></span></div><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2019/05/hersheys-demon-chocolate-cake-1934.html">Hershey's Demon Chocolate Cake (1934)</a></span><div><br /></div><div><i style="background-color: white; color: #444444; font-family: arial, helvetica, sans-serif;">(Origin - "Norge Binding of the Culinary Arts Institute Encyclopedia Cookbook" published by the Culinary Arts Institute, 1950.)</i></div><div><br /></div></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-4321435233328024322023-04-25T12:51:00.006-07:002023-04-28T15:38:43.767-07:00Hadassah Cabbage Soup with Brisket (1972)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmBl-eoyvkI5-SVKalK_GIQlAuEWIRSeU7YZprQhKHGJibhk9jA1CPf_UHmpQ4IzOxz9sqB9IZDqtVBxjL5o5Tkf6PyzvSVMpCRIeHePK2FOSD4Onhom45B4LpGARX0OIk2r3rBAYIlLl9wu_VGlx1A5WAgLHIaf3HGOqSPMS5exvYKeodM-3wTf4FQ/s500/HadassahCookbook.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="500" data-original-width="375" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmBl-eoyvkI5-SVKalK_GIQlAuEWIRSeU7YZprQhKHGJibhk9jA1CPf_UHmpQ4IzOxz9sqB9IZDqtVBxjL5o5Tkf6PyzvSVMpCRIeHePK2FOSD4Onhom45B4LpGARX0OIk2r3rBAYIlLl9wu_VGlx1A5WAgLHIaf3HGOqSPMS5exvYKeodM-3wTf4FQ/s320/HadassahCookbook.jpg" width="240" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;">2 lbs cabbage</span></li><li><span style="color: #444444; font-family: arial;">1 large onion</span></li><li><span style="color: #444444; font-family: arial;">Salt to taste</span></li><li><span style="color: #444444; font-family: arial;">2 to 3 lbs brisket of beef</span></li><li><span style="color: #444444; font-family: arial;">2 quarts boiling water</span></li><li><span style="color: #444444; font-family: arial;">1 carrot</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup vinegar or lemon juice</span></li><li><span style="color: #444444; font-family: arial;">4 tbspns brown sugar</span></li></ul><div><span style="color: #444444; font-family: arial;">Shred or chop the cabbage and onion. Salt lightly and let stand about 45 minutes, or until it sweats. Squeeze out the moisture.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Sear the meat in the pot in which soup is to be cooked. When brown on all sides, add the cabbage and continue to sear the meat and vegetables.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">When light brown, stir in the boiling water, add grated or diced carrot and the seasonings. Cook over a low heat about 1 1/2 hours or until meat is tender. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">A thickening may be made of 1 tablespoon browned flour and 1 tablespoon shortening, adding 1/2 cup of the soup, and stirring until smooth. Add this thickening 15 minutes before serving.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Variation - Add 1 cup stewed tomatoes or 1/2 cup tomato paste, or 1 tart apple, diced or grated</span></div><div><span style="color: #444444; font-family: arial;">.</span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Cabbage Recipes</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2018/09/mennonite-cabbage-with-bacon-and.html">Mennonite Cabbage with Bacon and Potatoes (1950)</a></span><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2021/01/betty-crockers-sweet-sour-red-cabbage.html">Betty Crocker's Sweet-Sour Red Cabbage with Bacon (1969)</a></span><div><br /></div><div><div><span style="color: #444444; font-family: arial;"><i>(Origin - "Rochester Hadassah Cook Book" published by the Rochester, New York Chapter of Hadassah, 1972. Recipe contributed by Ruth L. Kominz.) </i></span></div><div><br /></div></div><p></p></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-45539725445861231942023-03-29T14:58:00.001-07:002023-03-29T14:58:14.201-07:00Alabama Buttermilk Pie (1925)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2kKaC-gekgo3Ac1q1fd2zT9A58zCn7HtoSGAqS3z1pMSwKPsrXTgFQmyrG-PcxFAPZBEqj4ZcPGtVXrO5_4A984-W3XCIpMSRJn7S9CitN7K4jRX8yLaxp-n1ZKBMBlGSedlVh5sEr_9ipQR693SMNhj6xRCc3Z6wLF2QYP3J1bJs2hcCQLH0JT2uw/s350/GrassRootsCookbook.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="350" data-original-width="265" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2kKaC-gekgo3Ac1q1fd2zT9A58zCn7HtoSGAqS3z1pMSwKPsrXTgFQmyrG-PcxFAPZBEqj4ZcPGtVXrO5_4A984-W3XCIpMSRJn7S9CitN7K4jRX8yLaxp-n1ZKBMBlGSedlVh5sEr_9ipQR693SMNhj6xRCc3Z6wLF2QYP3J1bJs2hcCQLH0JT2uw/w303-h400/GrassRootsCookbook.jpg" width="303" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;">2 large eggs</span></li><li><span style="color: #444444; font-family: arial;">1 1/3 cups sugar</span></li><li><span style="color: #444444; font-family: arial;">1 tbspn flour</span></li><li><span style="color: #444444; font-family: arial;">1 1/3 cups buttermilk</span></li><li><span style="color: #444444; font-family: arial;">1/3 cup melted butter</span></li><li><span style="color: #444444; font-family: arial;">1 tspn vanilla</span></li><li><span style="color: #444444; font-family: arial;">Pinch of salt</span></li><li><span style="color: #444444; font-family: arial;">1 9-inch unbaked pie shell</span></li></ul><div><span style="color: #444444; font-family: arial;">1. With a wooden spoon, mix together the eggs, sugar, and flour. Mix in the buttermilk, then blend in the melted butter thoroughly. Stir in vanilla and salt.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">2. Pour filling into the unbaked pie shell, and bake in a moderate oven (350 degrees) for 10 minutes. Reduce heat to low (300 degrees) and continue baking pie for 40 to 45 minutes or until it is puffy and golden (but not brown). If you nudge the pie pan, the filing should quiver slightly in the center. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">3. Remove pie from oven and cool to room temperature before serving. The filling will fall somewhat, but that is as it should be. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">"This tart, smooth, ivory-hued pie dates to the days when women churned their own butter and as a result, had plenty of buttermilk on hand." </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Buttermilk Recipes</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2021/10/english-clove-buttermilk-cake-1976.html">English Clove Buttermilk Cake (1976)</a></span><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2020/01/williamsburg-banana-buttermilk-cake-1850.html">Williamsburg Banana Buttermilk Cake (1850)</a></span><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><i style="background-color: white; color: #444444;"><span style="font-family: arial;">(Origin - "The Grass Roots Cookbook" by Jean Anderson, published by New York Times Books, 1977.) </span></i></div><div><i style="background-color: white; color: #444444;"><span style="font-family: arial;"><br /></span></i></div><p></p></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-67106118044814880962023-03-29T14:32:00.005-07:002023-03-29T14:32:59.834-07:00Hadassah Lemon Cheese Cake Squares (1972)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJFaUqdWzd8pmJ2BfCjA687fGR889pirgizuHtK1yr5E_NHhXTK-wM37qM6H9nY8T2yW_ghPk8PxIWtD14SUcsBsuisowF3PlrLzyLAuDy05UNTyF3WHvHfcP1h78ksPuSZqCGDFJEZtCKkrwPSj0oqlSnyP--dPsvlOeaMh1vnOwXk3HMUxy0T74L1A/s500/HadassahCookbook.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="500" data-original-width="375" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJFaUqdWzd8pmJ2BfCjA687fGR889pirgizuHtK1yr5E_NHhXTK-wM37qM6H9nY8T2yW_ghPk8PxIWtD14SUcsBsuisowF3PlrLzyLAuDy05UNTyF3WHvHfcP1h78ksPuSZqCGDFJEZtCKkrwPSj0oqlSnyP--dPsvlOeaMh1vnOwXk3HMUxy0T74L1A/s320/HadassahCookbook.jpg" width="240" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;"> 5 tbspns butter</span></li><li><span style="color: #444444; font-family: arial;">1/3 cup brown sugar</span></li><li><span style="color: #444444; font-family: arial;">1 cup sifted all-purpose flour</span></li><li><span style="color: #444444; font-family: arial;">1/4 cup ground walnuts</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup granulated sugar</span></li><li><span style="color: #444444; font-family: arial;">8 oz cream cheese, softened</span></li><li><span style="color: #444444; font-family: arial;">1 egg</span></li><li><span style="color: #444444; font-family: arial;">2 tbspns milk</span></li><li><span style="color: #444444; font-family: arial;">1 tbspn lemon juice</span></li><li><span style="color: #444444; font-family: arial;">1/2 tspn vanilla</span></li></ul><div><span style="color: #444444; font-family: arial;">Cream butter and brown sugar together. Add flour and walnuts, and mix well. Set aside 1 cup of mixture for topping.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Press remainder in bottom of 8-x-8-x-2-inch pan. Bake at 350 degrees for 12 to 15 minutes.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Blend granulated sugar and cream cheese until smooth. Add egg, milk, lemon juice, and vanilla. Beat well and pour over bottom crust. Sprinkle with topping and return to oven. Bake for 25 minutes more.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Cool, chill, and cut into squares. Makes 16 to 20 squares. </span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Desert Recipes</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2022/02/classic-pineapple-upside-down-cake-1950.html">Classic Pineapple Upside-Down Cake (1950)</a></span><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2021/07/american-coffee-pie-1924.html">American Coffee Pie (1924)</a></span><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><i>(Origin - "Rochester Hadassah Cook Book" published by the Rochester, New York Chapter of Hadassah, 1972. Recipe contributed by Myrna LaBaer.) </i></span></div><div><br /></div><p></p></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0tag:blogger.com,1999:blog-3648262358584799390.post-75808363068023124402023-03-29T14:09:00.007-07:002023-03-29T14:09:58.986-07:00Classic Chicken Divan Casserole (1969)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQ_8aEkdy7Bj7aAZ85Oy1yY_YNjdjgDL4m-kR8ALi0LIOIarsy7piEFZG7yAezni89UXPLZFSIGT9iS0V6tPJKS8HsE_j3U383TcKKOSC_zCJEfxX_EhrjA42mcgsBqtewyxq789G2qX1Ai8wJuPevbFKxt3OiU_bd6VPg8-AP-7s2zwTCR4YRuxPIw/s500/RepublicanWomansMeats.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="500" data-original-width="388" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQ_8aEkdy7Bj7aAZ85Oy1yY_YNjdjgDL4m-kR8ALi0LIOIarsy7piEFZG7yAezni89UXPLZFSIGT9iS0V6tPJKS8HsE_j3U383TcKKOSC_zCJEfxX_EhrjA42mcgsBqtewyxq789G2qX1Ai8wJuPevbFKxt3OiU_bd6VPg8-AP-7s2zwTCR4YRuxPIw/s320/RepublicanWomansMeats.jpg" width="248" /></a></div><ul style="text-align: left;"><li><span style="color: #444444; font-family: arial;"> 1 5-to-6 lb chicken</span></li><li><span style="color: #444444; font-family: arial;">1/2 cup flour</span></li><li><span style="color: #444444; font-family: arial;">1 cup milk</span></li><li><span style="color: #444444; font-family: arial;">2 cups chicken broth</span></li><li><span style="color: #444444; font-family: arial;">1 cup mayonnaise</span></li><li><span style="color: #444444; font-family: arial;">1 tspn lemon juice</span></li><li><span style="color: #444444; font-family: arial;">1 tspn curry powder </span></li><li><span style="color: #444444; font-family: arial;">1 bunch broccoli, cooked</span></li><li><span style="color: #444444; font-family: arial;">Buttered bread crumbs</span></li></ul><span style="color: #444444; font-family: arial;">Cook chicken until tender. Drain and reserve broth. Remove bones and skin.</span><p></p><div><span style="color: #444444; font-family: arial;">Combine flour, milk, and chicken broth in saucepan. Cook together until thick. Remove from heat. Add mayonnaise, lemon juice, and curry.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Place chicken and broccoli in layers in casserole. Pour sauce over top. Cover with bread crumbs.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;">Bake for 45 minutes in 350-degree oven. Yield: 6 to 8 servings.</span></div><div><span style="color: #444444; font-family: arial;"><br /></span></div><div><span style="color: #444444; font-family: arial;"><u>More "Lost" Chicken Recipes</u></span></div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2021/09/mormon-chicken-and-dumplings-1967.html">Mormon Chicken and Dumplings (1967)</a></span><div><span style="font-family: arial;"><a href="http://www.lostamericanrecipes.com/2019/08/original-shake-and-bake-chicken-coating.html">Original Shake and Bake Chicken Coating (1982)</a></span></div><div><br /><div><span style="color: #444444; font-family: arial;"><i>(Origin - "Republican Woman's Cookbook - Meats" published by the National Federation of Republican Women, " 1969. Introduction by First Lady Pat Nixon. Recipe contributed by Mrs. William Roger, wife of Secretary of State, Washington D.C.) </i></span></div><div><br /></div></div>Deborah Whitehttp://www.blogger.com/profile/07681456264047358861noreply@blogger.com0