Hawaiian Teriyaki Turkey Legs (1984)

•  2 turkey legs
• 1 bottle teriyaki sauce
• 1/4 cup brandy
• 5 green onions, cut in 2 pieces

Arrange turkey legs in a 3-quart shallow casserole dish. 

Combine teriyaki sauce and brandy. Pour over turkey. Cover with foil, and refrigerate overnight, turning once.

Top with green onions. Bake turkey and marinade, covered with foil, in 350-degree oven for 45 minutes.  

Makes 4 servings. Can also use turkey drumsticks or wings for this recipe.

More "Lost" Turkey Recipes

Deviled Turkey (1890)

Glazed Smoked Turkey Flambe (1959)

(Origin - "Hawaiian Plantations Recipe Collection" by Hawaiian Plantations, a subsidiary of Castle and Cook, Inc. and by Barbara B. Gray, Editor, 1984. Most recipes presented by permission of the Junior League of Honolulu, Inc.) 

Houston First Prize Beans with Ham (1968)

• 
  2 lbs dried navy beans
• 1- whole cloves
• 1 onion, peeled
• 1 bay leaf
• 1 tbspn salt
• 1 lb lean salt pork
•  1 lb smoked ham or ham hocks
• 3 onions, chopped
• 3 cloves garlic, crushed
• 1 tbspn dry mustard
• 1/2 cup Jamaican rum

Cover beans with water and soak overnight. Drain and save bean liquid. Put beans in a large pot and add fresh water to a depth of 3 inches above the beans. 

Stick cloves into a peeled onion, and add to bean pot with bay leaf and salt. Bring to a boil. Boil rapidly for 5 minutes, and skim foam from top of beans. Reduce heat and simmer until beans are tender but not mushy. Drain and reserve liquid.

Simmer salt pork in water for 25 minutes. Remove pork and cut into small pieces. Cut ham into strips. Combine chopped onion and crushed garlic. Blend dry mustard with enough water to dissolve mustard. 

Pour a layer of beans in large baking dish or casserole. Add a layer of salt pork, ham, and onion-garlic mixture. Repeat layers ending with beans. POur dissolved mustard over all and add enough bean liquid to cover.

Bake in 350 degree oven. Add more bean liquid if needed during baking. At the end of 1 1/2 hours, pour rum over bean and bake 45 minutes longer (2 hours, 15 minutes in all). Serves 16.

More "Lost" Bean Recipes

Classic Old-Fashioned Boston Baked Beans (1971)

Bean and Bacon Chowder (1960)

(Origin - "Houston Junior League Cook Book" published by the Junior League of Houston Texas, 1968. Recipe by Mrs Walter L. Parsley.) 

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.)

Wisconsin Cream of Beer Soup (1891)

• 3 12-oz bottles of beer (1 dark, 2 light)
• 1 tbspn sugar
• 1/2 tspn white pepper
• 1/4 tspn each cinnamon and salt
• 1/4 tspn nutmeg
• 3 eggs, separated
• 1/2 cup heavy cream
• Sieved bread crumbs (optional)

Pour beer into a saucepan, stir in the sugar and spices, and bring to a boil. 

Beat egg yolks into the heavy cream, add a little hot beer to the mixture. Beat well and pour mixture back into the rest of the beer, beating constantly with a wire whisk over very low heat to avoid curdling. 

Thicken with sieved bread crumbs, to taste. 

Refrigerate until cold. When ready to serve, beat the egg whites until stiff but not dry, and fold them into the soup.  Soup can be served hot or cold.

More "Lost" Beer Recipes

Beer Meat Loaf (1971)

Baked Beer Cheesy Fondue (1968)

(Origin - "I Hear America Singing - The Cooks and Recipes of American Regional Cuisine" by Betty Fussell, published by Penguin Books, 1986. Author found this recipe in "Das Allgemeine Kochbuch," an 1891 German cookbook widely used in late 19th century, early 20th century Wisconsin.)

Brown Derby Black Bean Pot with Ham (1950)

• 1-1/2 lbs black beans
• 1/2 lb salt pork, sliced
• 1 small ham bone
• 1 qt water
• 1 onion, minced
• 1/2 clove garlic, chopped fine
• 1/2 carrot, sliced
• 5 tbspns fat
• 1 bay leaf, crushed
• Pinch of thyme
• 1/4 tspn nutmeg
• 2 tbspns brown sugar, warmed
• 1/2 cup Jamaica run
• Salt and pepper

Soak the beans 2 hours, drain, and place in a large cast-iron pot with salt pork, ham bone, and water. Bring to a boil.

Saute the onion, garlic, and carrot in the fat in a separate skillet. Then add to pot. Add the bay leaf, thyme, and nutmeg. 

Cook slowly for 3 hours. Ads sugar and rum, and season to taste. Mix well and serve. Makes 6 servings.

More "Lost" Brown Derby Recipes

Classic Brown Derby Monte Cristo Sandwich (1959)

Classic Brown Derby Cobb Salad (1937)

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Foreward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

Classic Egg Nog with Milk (1931)

• 6 egg yolks
• 1/2 cup sugar
• 4 cups milk
• 1 cup brandy
• 1/2 tspns (or more) nutmeg
• 6 egg whites

Beat the egg yolks with a wire whisk and add the sugar slowly. Beat this mixture until it is light and lemon colored. 

Add the milk, the nutmeg, and the brandy. Last fold in the stiffly beaten egg whites.

Another "Lost" Egg Nog Recipe
Eggnog Cream Puffs (1965)

(Origin - The original 1931 "Joy of Cooking" by Irma S. Rombauer.)

Sweet Cabbage in Red Wine (1965)

• 1 medium-sized head red cabbage (about 1-1/2 lbs)
• 1/4 cup olive oil
• 1/3 cup brown sugar
• 3/4 cup California red table wine
• 1/3 cup red wine vinegar
• Salt and white pepper
• 2 to 3 tbspns corn starch

Remove core and finely shred cabbage. Heat oil in deep, heavy skillet or Dutch oven. Saute cabbage over medium high heat for about 10 minutes, stirring often.

Remove from heat. Sprinkle with salt, pepper, and brown sugar. Return to heat, and cook, stirring, until the sugar dissolves. 

Combine wine, wine vinegar, and corn starch.  Add to cabbage, mixing well. Simmer about 30 minutes. (More sugar or vinegar may be added, to taste.) Serves 6 to 8.

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Mrs. Adolf L. Heck of Korbel Champagne Cellars in Guerneville.)

Other "Lost" Cabbage Recipes
Tangerine Cole Slaw (1965)
Scalloped Cabbage Casserole (1911)

Fish in Beer Sauce (1949)

• 5 oz shallots, finely cut and braised in butter
• 2 oz gingersnap cookie crumbs
• 1 stalk celery, finely chopped
• Parsley
• Salt to taste
• Bottle of beer

Put fish in kettle and add the shallots, celery, gingersnap crumbs, parsley, and salt. Cover the whole with a bottle of beer, and cook slowly until done. 

To prepare a sauce, use the fish broth cooked down to 2/3 of its volume, and put through a sieve. Add 5 ozs butter, beaten slightly, and pour over fish when served. 

(Origin - "The Storz Cookbook" compiled by Arthur C Storz of the Storz Brewing Co. of Omaha, Nebraska. 1949.) 

More "Lost" Beer Recipes

Beer Meat Loaf (1971)

Baked Beer Cheesy Fondue (1968)

Parsnips Stewed in Dark Beer (1627)

Clams Tetrazzini with Sausage and Sherry (1978)

• 6 tbspns butter
• 1/4 cup flour
• 2 8-oz cans, minced clams
• 1/2 lb Linguina sausage
• 5 oz Parmesan cheese
• Light cream
• 2 tbspns dry sherry
• 1-1/2 cups mushrooms
• 2 tbspns chopped Italian parsley
• 1/4 cup seasoned bread crumbs
• 1 egg yolk
• 1/2 tspn salt
• 1/4 tspn thyme

Mix 4 tablespoons butter, melted, ,and flour.  Add clam juice and cream to make 2 cups of sauce. Add seasonings, and simmer for 5 minutes. Remove from heat, add sherry and egg yolk, and stir.  

Heat 2 tablespoons of butter and saute mushrooms, then mix clams into mushrooms.

Place in warmed dish in alternate layers of clams and mushrooms, sauce, cheese, then bread crumbs.  Top with parsley.   Serves 4 to 6.

(Origin - "Gourmet Lion Cook Book"  by the Lions Auxiliary of Central Point, Oregon, 1978. This recipe was by Mary Ellen Ault of Illinois Valley, Oregon.)

More "Lost" Shellfish Recipes

Oysters Rockefeller (1981)

Original Hot Clam Dip (1975)

Avocado Crab Mornay with Sherry (1980)

Hunter's Steak in Red Wine Gravy (1935)

• 2 lbs round steak, 3/4-inch thick
• 1 lb fresh mushrooms
• 1 bunch green onions
• 3 stalks celery
• 1 tspn salt
• 3 tbspns bacon drippings or shortening
• 3 tbspns soy sauce
• 1/3 cup red table wine
• 1/2 tspn ginger root or powdered ginger
• Dash of cayenne
• Flour

Cut meat into serving size pieces. Sprinkle with salt, dust with flour, then brown on both sides in bacon drippings.

Arrange green onions, celery, and mushrooms over meat. Mix together soy, red table wine, cayenne, and ginger, and pour over. Cover and simmer for 1 hour, or until meat is tender. 

"During deer season, substitute 6 venison chops for the beer. Brush with garlic oil, sprinkle with tenderizer, and let stand for 15 minutes before browning."

(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s.  My grandmother was a farmer's wife in California's Central Valley. This recipe clipping was by W.A. of Los Angeles.) 

More "Lost" Beef Recipes

Classic Swiss Steak in Gravy (1952)
Beef Stroganoff with Coffee (1981)

Chipped Creamed Beef, Southern Style (1931)

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

Orange Rice with Vermouth (1980)

• 1/2 cup onions, chopped
• 2 tbspns butter
• 5 tbspns frozen orange juice concentrate
• 2 tbspns dry vermouth
• 1 tspn salt
• 1/4 tspn black pepper
• 1/4 tspn cinnamon
• 3 cups hot cooked rice

Cook onions in butter until tender. Add orange juice concentrate, vermouth, and seasonings.  Heat mixture thoroughly.  

Pour over hot rice, and toss lightly until well blended. Allow to stand for 10 minutes so flavors will blend. Serves 6.

(Origin - "Citrus Recipes - A Collection of Favorites from the Citrus Belt"  by Al Fischer and Mildred Fischer, Golden West Publishers, 1980)

More "Lost" Rice Recipes

Pistachio Rice Pilaf in Sherry (1954)

Cranberry Chicken Curry (1965)

Baked Mocha Rice Pudding with Coffee (1969)

New Orleans Avocado Oliva with Vermouth (1973)

• 2 large avocados
• 1 large container, baby artichoke hearts
• 1/2 cup oil
• 1 tbspn vinegar
• 1 tbspn freshly squeezed lemon juice
• 2 tbspns vermouth
• 2 tbspns Dijon mustard
• 2 tbspns chopped parsley
• Salt and white pepper

Cut avocados in half.  Fill cavities with baby artichoke hearts.  

Combine the remaining ingredients, leaving the parsley for decoration.  Pour the sauce over the artichoke hearts.  Sprinkle with parsley and serve.

(Origin - "Secrets from New Orleans' Best Kitchens" by Earlyne S. Levitas, 1973.  Recipe from Le Ruth's restaurant in Gretna, Louisiana. Le Ruth's opened in 1966, and was regarded as a top New Orleans restaurant until it closed in 1991.)

More "Lost" New Orleans Recipes

New Orleans Bouillabaisse with White Wine (1891)
New Orleans Sweet Potato Pone (1932)
New Orleans Shrimp Stew (1975)

New Orleans Gin Fizz (1963)

New Orleans Eggplant Au Gratin with Bacon (1975)

Roast Duckling Vermouth (1965)

• 1 5-6 lb roasting duckling
• 3/4 cup California Vermouth (dry or sweet)
• 1 large orange
• 1 clove garlic
• 1/2 tspn salt
• 1/2 tspn paprika
• 1/2 tspn black pepper

Brush outside and cavity of duck with 1/4 cup of Vermouth.  Let stand for several hours. 

Mash garlic clove and blend in paprika, pepper, and salt to make stiff paste. If liquid is needed, add a few drops of Vermouth.  Rub paste over the duck, inside and outside, and prick fatty surface with fork. Place orange inside cavity.

Roast in a very hot oven (500 degrees) for 1/2 hour, draining off fat accumulating in pan. Lower heat to moderate (350 degrees) and continue roasting until tender, about 1 1/2 to 2 hours.  

Baste duckling with remaining 1/2 cup of Vermouth until 1/2 hour before done. Discard orange from cavity and serve.  Serves 3 to 4.  

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Bernice T. Glenn of the Wine Advisory Board.)