Jimmy Carter's Hush Puppies (1987)

• 2 quarts vegetable oil
• 2 cups yellow cornmeal
• 1 tbspn baking powder
• 1 tspn salt
• 1/4 tspn white pepper
• 2 eggs
• 1/2 cup cold milk
• 1/2 cup finely diced onions
• 2 garlic cloves, pressed

1. In a deep fryer or large cast-iron skillet, heat oil to 375 degrees.

2. In a large mixing bowl, combine cornmeal with baking powder, salt, and white pepper.

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.

4. Carefully drop heaping tablespoonfuls of the batter into the hot oil. 

5. Fry for 3 minutes, or until golden brown. Turn to brown evenly, using a slotted spoon. 

6. Drain on paper towels. Serve hot. Makes 24 hush puppies.

More "Lost" White House Recipes

White House Golden Spice Cake (1887)

White House Cream of Asparagus Soup (1887)

(Origin - :"The White House Family Cookbook" by Henry Haller, White House Executive Chef from 1966 to 1987. Published by Random House in 1987.) 

Chocolate-Apple Nibbles (1963)

• 
  1 6-oz package semi-sweet chocolate pieces
• 4 medium apples
• Toothpicks 

Several hours before serving:

In double boiler, over hot, not boiling, water, melt chocolate.

Core unpared apples, then cut in 1/8s. Insert toothpick in skin side of each apple section.

Removed melted chocolate from heat. Holding each apple section by toothpick and tilting double-boiler top, dip apple in chocolate, leaving skin side uncoated.

Lay apple sections on buttered cookie sheet. Store in refrigerator until time to serve.  Makes 32 apple sections. 

More "Lost" Snack Recipes

Peg Bracken's Cheese Balls (1960)

Original Hot Clam Dip (1975)

(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)

Trader Vic's Bourbon Meat Balls in Sour Cream Sauce (1976)

• 1 lb ground chuck
• 1/2 lb ground veal
• 4 tbspns grated onions
• Finely chopped parsley
• 1/2 tspn ground allspice
• 1/2  tspn ground nutmeg
• 1/2 cup fine soft bread crumbs
• 1 egg, lightly beaten
• 2 cups, sour cream
• 1 tbspn butter
• 3 tbspns Bourbon
• 4 tspns Worcestershire sauce
• Salt and freshly ground black pepper

Mix together lightly the:

• chuck
• veal
• 2 tbspns of onions
• 2 tbspns of parsley
• 1-1/2 tspns of salt
• 1/2 tspn of pepper
• allspice
• nutmeg
• bread crumbs
• egg
• 3 tbspns of sour cream

Shape into balls no larger than 1-inch in diameter. Place well apart in a buttered shallow baking pan. Bake in a 500 degree over for about 6 minutes, just until browned and barely done; stir once. Pour off excess drippings. Loosen crisp brown drippings. 

In a large frying pan, saute remaining onions in butter until golden and tender. Reduce heat to low. Add Bourbon, and cook and stir until liquid almost disappears. Stir in remaining sour cream, the Worcestershire sauce, and loosened brown drippings from meat balls. Heat through.

Season sauce generously with salt and pepper. Fold in meat balls, and just heat through. Sprinkle with parsley. Makes 5 to 6 servings.

More "Lost" Trader Vic Recipes

Fried Tomato Gravy on Toast with Bacon (1976)

Buttered Roast Chicken with White Wine (1968)

(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)

Peanut Dip Sauce for Vegetables (1982)

Mix well until blended:

• 1/3 cup crunchy peanut butter
• 3 tbspns firmly packed brown sugar
• 1/2 tspn crushed red pepper
• 1/4 cup lemon juice
• 2 tbspns chili sauce or catsup
• 1/2 tspn soy sauce

Serve at room temperature with cucumber and jicama slices, bell pepper strips, pineapple chunks, or any other vegetables. 

More "Lost" Appetizer Recipes
Apple Cheese Logs with Bacon (1979)

James Beard's Croque Monsieur (1940)

(Origin - "Party Pleasers" by the Assistance League of Reno-Sparks, Nevada; 1982. Recipe by Joan Shonnard.)

Buttermilk Cheese Puff Appetizers (1982)

• 2 cups Bisquick
• 1 cup buttermilk
• 2 eggs
• 1/4 cup butter, melted
• 8 oz Bleu cheese, crumbled
• 1/2 tspn salt

Heat oven to 375 degrees. Grease 13-x-9-x-2 inch baking pan.

Mix Bisquick, buttermilk, and eggs. Spread in pan. Drizzle with melted butter. Then Sprinkle with cheese and salt.

Bake until golden brown, about 35 to 40 minutes. Cool 10 minutes. 

Cut into 2-inch squares. Garnish with sliced olives, if desired.

More "Lost" Appetizer Recipes

Sweet and Sour Pineapple Meatballs (1978)

Dutch Fried Cucumbers (1965)

(Origin - "Party Pleasers" by the Assistance League of Reno-Sparks, Nevada; 1982. Recipe by Betty Olson.)

Peg Bracken's Cheese Balls (1960)

"Combine an 8-ounce package of cream cheese with jars of any processed cheese spreads you like --- pimento, blue cheese, etc. --- plus any leftover odds and ends of cheese you have, grated.

"Then add sherry, grated onion, cream, Worcestershire, and/or whatever else you like, to taste.

"Form it into small balls, somewhere between a golf ball and a tennis ball, roll them in crushed nuts, and wrap them individually in aluminum foil before you store them in the refrigerator.

"These are not to hang on the Christmas tree; they are to bring forth, with crackers, for dropper-inners. Small balls are better than one big one, because they're gone before they get that gnawed-in look."

More "Lost" Peg Bracken Recipes
Peg Bracken's Cockeyed Chocolate Cake (1960)

Peg Bracken's Whole-Wheat Tiger Bread (1976)

(Origin - "The I Hate to Cook Book" by Peg Bracken, 1960. NOTE - Author Peg Bracken was a comedy and advertising writer who wrote this best-seller "for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible."  This hilarious, yet excellent, cookbook sold more 3 million copies in the 1960s.)

Sweet and Sour Pineapple Meatballs (1978)

• 3 lbs ground beef
• 1-1/2 cups cracker crumbs
• 12 oz evaporated milk
• 1 cup onion, chopped
• 2 tspns seasoned salt
• 1 cup oil
• 1 cup chicken bouillon
• 3 green peppers, diced
• 8 to 10 slices pineapple in chunks
• 4 tbspns cornstarch
• 4 tbspns soy sauce
• 1-1/2 cups vinegar
• 1-1/2 cups pineapple juice
• 1 cup sugar
• 1 tspn salt
• Pepper

Mix first 5 ingredients and shape into tiny balls. Cook in oil until brown and remove. Drain oil from skillet, reserving about 2 tablespoons.

Add bouillon, green peppers, and pineapple. Cover and cook over medium heat for 10 minutes. Meanwhile, mix cornstarch, soy sauce, vinegar, pineapple juice, sugar, salt, and pepper. Add to mixture in skillet. Simmer, stirring constantly, until mixture thickens. 

Return meatballs to sauce. Serve in chafing dish with cocktail picks. Yield: 20 to 30 servings.

(Note - Make larger meatballs and serve on rice or chow mein noodles. It makes a colorful, tasty main dish. It can be made ahead and refrigerated or frozen, with the meatballs and sauce in separate containers.)

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

Hawaiian Pineapple Bars (1967)

(Origin - "The Carolina Collection" by the Junior League of Fayetteville, North Carolina, 1978) 

Apple Cheese Logs with Bacon (1979)

• 1 package (8 oz) brown-and-serve club rolls
• Butter
• Apple pie filling,  1 can (1 lb, 5 oz)
• 1 cup Cheddar cheese, shredded
• 12 slices partially cooked bacon

Bake brown-and-serve club rolls according to package instructions. Split in half lengthwise, and spread with butter.

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

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

More "Lost" Recipes with Bacon

Fried Peaches with Bacon (1976)

Fried Tomato Gravy on Toast with Bacon (1976)

Hot Dandelion Dressing with Bacon (1946)

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

Chex No-Cook Party Mix with Peanut Butter Chips (1981)

• 1 cup Corn Chex cereal
• 1 cup Rice Chex cereal
• 1 cup Wheat Chex cereal
• 1 cup Bran Chex cereal
• 2 cups cheese-flavored puff balls
• 3/4 cup broken pretzel sticks
• 1 cup peanut butter-flavored chips

Mix all ingredients together.  Store tightly covered.  Makes about 7 cups.

(Origin - "More Recipes from the Backs of Boxes, Bottles, Cans, and Jars" by Ceil Dyer, 1981.)

More "Lost" Appetizers
Bourbon Hot Dogs (1975)
Dutch Fried Cucumbers (1965)

Hot Virginia Dip with Beef, Pecans (1975)
The Highball Sandwich (1940)

Dutch Fried Cucumbers (1965)

• Cucumbers
• Flour
• Egg
• Sour cream
• Chicken stock
• Cooking oil
• Dill or parsley, fresh

Batter:

Mix 1/2 cup flour with a pinch of salt. 1 egg, beaten, and 8 tablespoons chicken stock. Mix well to make a batter.

Cucumbers:

Get young, small cucumbers, allowing 3 per person.  Cut off the tips, and scrub thoroughly.

Dip 12 cucumbers in the batter, and drop, a few at a time, in a kettle of hot oil (360 degrees). Fry until golden and crisp.

Presentation:

Serve hot with sour cream and a sprinkle of fresh dill or parsley.  These are often served with buttered new potatoes.  Serves 4. 

(Origin - "A Treasury of Great Recipes" by Mary and Vincent Price. Recipes tested by Ann Seranne. Published by Grosset & Dunlap, 1965.) 

Other "Lost" Recipes by Mary and Vincent Price

Steak Diane (1965)

Cream of Oyster Soup (1965)

Shrimp Pie with White Wine (1967)

Bourbon Hot Dogs (1975)

Combine:

• 1 cup catsup
• 1 cup Bourbon
• 1 cup brown sugar
• Freshly ground black pepper, to taste

Bring mixture to a boil.  Simmer for 5 minutes.  Add hot dogs, cut into bite-sized pieces.
Remove from heat, and marinate in refrigerator over night.  Heat before serving as appetizer.

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

More "Lost" Bourbon Recipes

Bourbon Teriyaki Marinade for Meats (1965)

Kentucky Bourbon Fudge Cake (1983)