Caramel Ham Loaf (1957)

• 
  1/2 lb ground beef
• 1 lb ground ham
• 5 slices bread, soaked in 1 1/4 cups milk
• 3 beaten eggs
• 1/2 tspn salt
• 1/2 tspn dry mustard
• 1/3 cup brown sugar
• Whole cloves

Mix meats, soaked breads, eggs, salt, and mustard. 

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.

Do in individual custard cups for parties. Serves 6.

More "Lost" Ham Recipes

North Carolina Country Ham in Coca-Cola (1987)

Fried Ham and Ham Gravy (1967)

(Origin - "Helen Corbitt's Cookbook" by Helen Corbitt, Director of the Neiman-Marcus restaurants, 1957. Art by Joe Allen Hong.)  

Hadassah Cauliflower Divan (1972)

• 3 cups cooked cauliflower rosettes
• 2 tbspns butter
• 2 tbspns flour
• 1 1/4 cups milk
• 1 1/2 tspns salt
• 3/4 cup grated sharp Cheddar cheese
• 1/2 cup soft bread crumbs
• 1 tbspn butter

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. 

Add 1/2 teaspoon salt and Cheddar cheese. Arrange cauliflower in greased 1-quart casserole, sprinkling with remaining salt. 

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.

More "Lost" Cauliflower Recipes

Cauliflower with Eggs (1952)

San Francisco Cream of Cauliflower Soup (1910)

Origin - "Rochester Hadassah Cook Book" published by the Rochester, New York Chapter of Hadassah, 1972. Recipe contributed by Arlean Levinson.)  

Classic Chicken Divan Casserole (1969)

•  1  5-to-6 lb chicken
• 1/2 cup flour
• 1 cup milk
• 2 cups chicken broth
• 1 cup mayonnaise
• 1 tspn lemon juice
• 1 tspn curry powder 
• 1 bunch broccoli, cooked
• Buttered bread crumbs

Cook chicken until tender. Drain and reserve broth. Remove bones and skin.

Combine flour, milk, and chicken broth in saucepan. Cook together until thick. Remove from heat. Add mayonnaise, lemon juice, and curry.

Place chicken and broccoli in layers in casserole. Pour sauce over top. Cover with bread crumbs.

Bake for 45 minutes in 350-degree oven. Yield: 6 to 8 servings.

More "Lost" Chicken Recipes

Mormon Chicken and Dumplings (1967)

Original Shake and Bake Chicken Coating (1982)

(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.) 

Crabmeat Casserole with Bacon (1952)

• 1/2 lb crabmeat (chopped or flaked)
• 1 tomato, sliced
• 3 strips bacon
• Buttered bread crumbs
• 1/2 tbspn butter
• 1/4 cup water
• 1/2 clove garlic, chopped
• 1/2 cup grated sharp cheese
• 1 tbspn flour (heaping)
• 1/2 tspn dry mustard
• 1 tbspn vinegar
• 3/4 cup milk
• 1/2 tspn salt
• Red pepper

Combine butter, garlic, water, and cheese in double boiler, and cook 10 minutes over hot water. Mix flour mustard, vinegar, and stir milk into this. Add salt and pepper.

When mixed, add slowly to cheese mixture, and cook until quite thick. Put crabmeat in a buttered baking dish. Pour cheese cheese sauce over it. and top with bread crumbs. Cover top with tomato slices and bacon.

Cover the cook 35 minutes in 400 degree over. Just before serving, remove cover and brown bacon. Serves 4.

More "Lost" Shellfish Recipes

Celery Victor with Crab Legs or Shrimp (1946)

Shrimp Stroganoff (1978)

(Origin - "The Memphis Cook Book" published by The Junior League of Memphis, 1952. This recipe was contributed by Mrs. Keith M. Spurrier, Jr.) 

Southern Creole Tomatoes with Bacon (1951)

• 6 slices bacon
• 2 onions, chopped
• 2 dozen large, firm tomatoes
• 8 hard-boiled eggs
• Bread crumbs
• 3/4 cup butter
• Salt and pepper, to taste
• 2 tbspns parsley, minced

Cook bacon until crisp. Drain chop, and set aside. I the pan, leave just enough bacon grease to tenderize the chopped onions. Add to this the pulp, scooped carefully with a teaspoon, from the tomatoes. Do not scrape tomato shells too thin.

To the above mixture add the mashed eggs, and enough bread crumbs to make a firm mixture. Season with butter, salt, pepper, and minced parsley; if necessary, add a little canned tomato juice. Add the bacon last, and stuff the tomato shells. Sprinkle tops with buttered bread crumbs.

Place the stuffed tomatoes in a pan and bake in moderate oven (350 degrees) until thoroughly heated and buttered bread crumbs on to are browned. Do not cook long enough for tomatoes to lose shape. Serve hot.

(Note - This recipe likely dates to the mid-1800s or earlier. "A descendent of General Francis Marion," an American Revolutionary War leader, gave this recipe "to Mrs. Eugene E. Gray of Winston-Salem, North Carolina. This is the famous dish, given to me by Mrs. Gray's daughter, Mrs. Don E. Scott.")

More "Lost" Tomato Recipes

Old-Time Tomato Cookies (1926)

Tomato Quiche (1983)

(Origin - "Marion Brown's Southern Cook Book" published by the University of North Carolina Press, Chapel Hill, 1951. Recipe by Mrs. Don E. Scott.) 

Tomato Casserole with Cheese and Onion Rings (1982)

• 
  1 can French-fried onion rings
• 16 oz tomatoes, sliced, or 16-oz can stewed tomatoes
• 1 1/2 cups grated Cheddar cheese
• Parmesan cheese

Layer tomatoes and Cheddar cheese in casserole dish.

Top with French-fried onion rings, then sprinkle with Parmesan cheese.

Bake at 350 degrees until bubbly, about 20 to 30 minutes. serves 6.

More "Lost" Tomato Recipes

Tomatoes in Cream (1972)

Tomato Cheese Soup with Bacon Croutons (1952)

(Origin - "Cooking with Class" published by The Parents' Council of Charlotte Latin Schools, Inc., Charlotte, North Carolina, 1982.)

Texas Wild Rice Sausage Casserole (1982)

• 
  1 lb bulk sausage or link sausages (hot, preferably)
• 1 lb sliced mushrooms
• 2 medium onions, chopped
• 2 cups wild rice, uncooked
• 1/4 cup flour
• 1/2 cup heavy cream
• 2 1/2 cups condensed chicken broth (may use chicken bouillon)
• Pinches of oregano, thyme, marjoram
• Salt to taste 
• 1/4 tspn pepper
• Tabasco (optional)
• 1/2 cup toasted, slivered, blanched almonds

Saute sausage meat or sausage links. Drain sausage on paper towels and break into small pieces. Saute mushrooms and onions in sausage fat, then add the cooked sausage.

Mix flour with cream. ("Don't have even a suspicion of a lump. One lump is like trumping a partner's ace. Unforgiveable.") Add chicken broth and cook until thickened. Season with a generous pinch of oregano, thyme, and marjoram, and the salt and pepper. 

Combine with wild rice, sausages, and vegetables. Mix and toss together. Jazz up seasonings with Tabasco if that appeals, and additional seasonings to taste. 

Pour into large casserole. Bake at 350 degrees for 25 to 30 minutes. It should bubble. Sprinkle 1/2 almonds around the rim for serving. If made ahead and not baked immediately, add a little more chicken stock before baking. Serves 12 to 15.

More "Lost" Casserole Recipes

Amarillo Tomato Casserole with Cheddar Cheese (1979)

Oven-Baked Chicken Hash (1963)

(Origin - "Delicioso - Cooking South Texas Style" by the Junior League of Corpus Christi, Texas, 1982. Recipe by Mrs Walter Norris and Mrs James L Hopkins.) 

Classic Scalloped Zucchini (1974)

• 
  3 medium zucchini, cut in 1/2-inch slices
• 1 garlic clove, crushed
• 1/2 cup mayonnaise
• 1/2 cup soft bread crumbs
• 1/2 cup Swiss cheese or Cheddar cheese, grated
• 1/2 tspn celery seed

Put zucchini slices in buttered casserole or 9-x-13-x2-inch pan. Mix crushed garlic into mayyonnaise, and spread over zucchini slices. 

Bake at 350 degrees for 20 minutes. 

Combine bread crumbs and cheese, and scatter evenly over top. Sprinkle with celery seed.  Bake at 350 degrees for 20 minutes more, or until zucchini is tender.  (Note - "Very good as leftovers.")

More "Lost" Zucchini Recipes

Zucchini Honey Cake (1974)

New Mexico Zucchini with Corn (1975)

(Origin - "The Zucchini Cookbook" by Paula Simmons, 1974.)

Amarillo Tomato Casserole with Cheddar Cheese (1979)

• 
  2 cups bread crumbs, fresh or Italian style
• 1 tspn sugar
• 1 tspn salt
• 1/3 tspn dry mustard
• 1/2 tspn paprika
• 4 cups sliced, fresh tomatoes
• 2 cups grated Cheddar cheese
• 1/4 cup butter, melted

 Grease shallow 10-inch casserole dish and sprinkle with 1/3 of bread crumbs. Mix together sugar, salt, dry mustard, and paprika.

Arrange 1/3 sliced tomatoes in casserole dish. Sprinkle 1/3 dry mixture and 1/3 Cheddar cheese over tomatoes. Repeat layers, starting with bread crumbs. Sprinkle melted butter over each bread crumb layer. End layers with Cheddar cheese.

Bake covered in 375 degree oven for 30 minutes. Bake 10 additional minutes uncovered.

More "Lost" Tomato Recipes

Old-Time Tomato Cookies (1926)

Tomatoes in Cream (1972)

(Origin - "Amarillo Junior League Cookbook" published in 1979 by the Amarillo, Texas Junior League. Recipe by Mrs. William T. Griffin.)

Utah Honey-Glazed Butter Chicken Bake (1984)

• 
  1 3-lb chicken, cut into pieces
•  1/3 cup flour
• 1/2 tspn garlic powder
• 6 tbspns butter
• 1/4 cup honey
• 3 tbspns lemon juice
• 2 tbspns soy sauce
• 1/2 tspn ground ginger
• Salt and pepper, to taste

In a shallow dish, combine the flour and seasonings. Dip each piece of chicken in flour mixture and coat evenly.

Melt 2 tablespoons of butter in a shallow baking dish, large enough to accommodate the chicken in a single layer. Arrange chicken, skin skin down, in the dish. Bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce, and ginger. After the chicken has baked for 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes, basting frequently.

More Lost Chicken Recipes

Classic Rice Krispie Chicken (1952)

Original Shake and Bake Chicken Coating (1982)

(Origin - "Utah Dining Car Cookbook" by the Junior League of Ogden, Utah, 1984.)

Swiss Zucchini Casserole (1974)

• 3 tbspns butter
• 3 tbspns flour
• 1 cup milk, hot
• 1 tbspn grated onion
• 1/4 tspn salt
• 2 cups zucchini, shredded (firm flesh of 1 zucchini)
• 1 tbspn vegetable oil
• 2 eggs, hard-boiled and sliced
• 1 cup shredded Swiss cheese
• 1 tbspn butter
• 3 tbspns soft bread crumbs
• Salt and pepper, to taste

Melt 3 tablespoons of butter, and add flour, stirring until it bubbles. Add hot milk slowly, stirring constantly until smooth. Add grated onion and salt; cook 5 minutes, stirring. 

Saute shredded zucchini in oil slowly for 10 minutes, stirring. Stir in thick cream sauce and sliced eggs. Add salt and pepper to taste.

Transfer half of this mixture to buttered casserole. Top with half of Swiss cheese, then add the rest of the creamed zucchini mixture. Top with the rest of the Swiss cheese, and sprinkle with buttered bread crumbs. 

Bake at 400 degrees for 15 minutes, until to is browned and bubbly. Serves 4 to 6.

More "Lost" Zucchini Recipes

Cheddar Zucchini Bake with Bacon (1974)

Zucchini Green Chile Quiche (1976)

(Origin - "The Zucchini Cookbook" by Paula Simmons, 1974.) 

Zucchini Fingers Stuffed with Meat (1974)

• Zucchini, 12 small (or more, as desired)
• Vegetable oil, 2 tbspns
• Meat stuffed (see below)
• Yogurt sauce (see below)

Cut zucchini in half, lengthwise, and hollow out zucchini with apple corer. Fill with meat sauce mixture, and saute in vegetable oil for 10 minutes.  

Place in shallow greased casserole dish, top with sauce, and bake at 350 degree for 30 minutes.

Meat Stuffing

• Ground beef or lamb, 3/4 lb
• 1 onion, finely chopped
• Wheat germ, 1/4 cup
• 1 whole egg, beaten
• Salt and pepper to taste

Saute meat and onion until meat loses its red color. Cool, and add what germ, beaten egg, and seasoning. Mix well.

Yogurt Sauce

• Cornstarch, 2 tspns
• Yogurt, 1 pint
• Garlic salt, 1/2 tspn
• Oregano, 1/2 tspn if using beef
• Mint, 1/2 tspn, crushed, if using lamb

Mix cornstarch with half of yogurt. Stir into other half of yogurt and add seasonings. Heat on low until piping hot. Pour over zucchini fingers and bake. 

More "Lost" Zucchini Recipes
Zucchini and Tomatoes Au Gratin (1964)
Zucchini Chocolate Chip Cookies (1961)

(Origin - "The Zucchini Cookbook" by Paula Simmons, 1974.) 

Classic Hamburger Corn-Pone Pie (1982)

• 1 lb ground beef
• 1 can kidney beans
• 1 large can tomatoes
• 1 tspn Worcestershire sauce
• 2 tspns chili powder
• 3/4 tspn salt
• 1 onion chopped
• 1 package Jiffy corn bread mix (or homemade)

Brown meat and onions. Drain. Add seasonings and tomatoes, cover, and simmer for 15 minutes.  

Add beans. Pour meat mixture into casserole, and top with corn bread batter. Bake at 425 degrees for 30 minutes.

More "Lost" Classic Recipes

Classic Swiss Steak in Gravy (1952)

Classic Fritos Meat Loaf (1955)

(Origin - "the Washington Cookbook" by Steven D. Harvey, published in 1982. "the Washington Cookbook is a fine collection of recipes gathered from all around the State of Washington.")

Cheddar Zucchini Bake with Bacon (1974)

• 6 cups thinly sliced unpared zucchini, cooked and drained
• 2 slightly beaten egg yolks
• 1 cup sour cream
• 2 tbspns all-purpose flour
• 2 stiffly beaten egg whites
• 1-1/2 ups shredded Cheddar cheese
• 6 slices bacon, cooked
• 1 tbspn melted butter
• 1/4 cup fine dry bread crumbs

Preheat oven to 350 degrees. Salt cooked zucchini squash. Mix next 3 ingredients, egg yolks, sour cream, and flour. Then fold in egg whites. 

Layer half the zucchini, egg mixture, and cheese in 12-x-7-1/2-x-2-inch baking dish. Crumble bacon, sprinkle on top. Repeat layers. Mix butter and crumbs, and sprinkle over.

Bake at 350 degrees, 20 to 25 minutes. Serves 8 to 10.

More "Lost" Zucchini Recipes
Zucchini Green Chile Quiche (1976)

New Mexico Zucchini with Corn (1975)

(Origin - "The Zucchini Cookbook" by Paula Simmons, 1974.

Classic Rice Krispie Chicken (1952)

"Wash and dry chicken.  Cut legs into 2 pieces (leg and thigh). To coat evenly, remove skin from thigh sections. 

"Season with salt and pepper. Dip one side into 1/2 cup melted butter. For thighs dip top side.Drip a little butter off.  Lay buttered side in finely crushed Rice Krispies. 

"Place a rack in a baking dish with enough water to cover the bottom, and celery, parsley, and sliced onion to taste. Place chicken on rack, Rice Krispie side on top. Cover loosely with foil.

"Bake at 350 degrees about 1 hour. Uncover and removed any liquid from pan. Lower oven to 300 degrees and bake uncovered 30 minutes more until coating is dry and crispy."

(Note - "I used this recipe almost 20 years ago when I was a cook, and it was a favorite at Bedford Hospital."  -- Julie Hrymer)

More "Lost" Chicken Recipes
Classic Corn Flake Chicken (1980)

Chicken a la King in Butter (1917)

(Origin - "The Golden Jubilee of Guild Cookery: 1927 to 1977," compiled by The Bedford Hospital Guild of Bedford, Ohio. This recipe was by Julie Hrymer.)

Oven-Baked Chicken Hash (1963)

• 2 cups diced potatoes
• 2 cups diced, cooked chicken
• 1 cup heavy cream
• 2 tspns salt
• 1 tbspn grated onion
• 1/4 tspn pepper

Start heating oven to 375 degrees.

In a 10"-x-6"-x-2" baking dish, combine all ingredients. Bake 20 minutes or until bubbly.

Serve this moist, creamy dish with corn bread. Makes 4 servings.

More "Lost" Casserole Recipes
Hawaiian Baked Chicken (1965)

Mennonite Corn Pie with Bacon (1950)

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

Cauliflower Cheese Casserole with Bacon (1969)

• 1 head cauliflower, cooked
• 1 cup grated sharp cheese
• 2 cups cheddar cheese soup
• 1 cup bread crumbs
• crisp cooked bacon, cut into bite-sized pieces

Pour cheese soup over cooked cauliflower in baking dish. Sprinkle with grated cheese, bread crumbs and bacon. 

Bake in 350 degree oven for 20 minutes or until cheese melts, sauce is bubbly. Serves 4.

More "Lost" Cauliflower Recipes

Cauliflower with Eggs (1952)

Cauliflower in White Wine (1965)

(Origin - "Favorite Recipes of Presbyterian Women - Casseroles including Breads," 1969. Recipe was by Mrs. Delbert L. Stokes of Guthrie, Oklahoma.)

California Tamale Pie (1958)

• 2 cups coarsely ground beef
• 1/2 cup seedless raisins
• 1 cup chopped onion
• 1 finely cut clove of garlic
• 1/4 cup cooking oil
• 3-1/2 cups tomatoes (1 No. 2-1/2 can)
• 1-3/4 cups whole kernel corn
• 3 tbspns chili powder
• 1-1/2 tspns salt
• 3 tbspns flour
• 1 cup whole ripe olives
• 1/2 cup grated cheese
• 3 cups boiling water
• 2 tspns salt
• 2 tspns oil
• 1 cup yellow cornmeal

Rinse and drain raisins. Fry onion, garlic, and meat in oil until lightly browned, about 15 minutes. Add tomatoes, corn, and salt, and simmer about 15 minutes. 

Combine chili powder and flour, add sufficient cold water to mix to a paste, and add to hot mixture. Cook for 2 minutes. Add raisins, olives, and cheese. Heat to the boil.

Combine boiling water with salt and oil.  Very slowly add corn meal, keeping the mixture boiling briskly. Cook for about 5 minutes or until thickened. Place a layer of cornmeal in a greased baking dish. Add a thick layer of meat mixture, and top with cornmeal. 

Brush with butter, bake at 350 degrees for about 45 minutes. Cut into squares. Serves 8.

More "Lost" Casserole Recipes

Luau Sweet Potato Casserole (1965)

Chicken a la King in Butter (1917)

(Origin - A Book of California Cookery" by the Oakland Tribune, Martha Lee, Home Economics Editor, 1958.)

Hawaiian Baked Chicken (1965)

• 2 frying chickens, cut up
• 1 cup flour
• 1-1/2 tspns seasoned salt
• 1/2 lb butter
• 1 cup orange juice
• 2 tbspns lemon juice
• 1/2 cup brown sugar
• 1 tbspn corn starch
• 1 tbspn soy sauce
• 1 fresh pineapple, cubed
• 1 fresh papaya, cubed

Shake chicken parts in paper bag with flour and seasoned salt. Melt butter and rub 2 tablespoons of it into a large baking dish. Place in chicken, and brush remaining butter over each piece. Bake 50 to 60 minutes at 350 degrees, or until chicken is browned.

Meanwhile, combine juices, sugar, soy sauce, and corn starch in a sauce pan, and bring to a boil, stirring constantly. Remove from heat when clear and thickened, and add cubed fruit. 

Pour mixture over chicken, coasting each piece, and bake 10 minutes longer. Serve garnished with chopped parsley, green pepper, and sesame seeds, if desired.

More "Lost" Hawaiian Recipes

Luau Sweet Potato Casserole (1965)

Bourbon Teriyaki Marinade for Meats (1965)

(Origin - "The Pacifica House Hawaii Cook Book" by Don FitzGerald, 1965)

Fritos Tamale Loaf (1958)

• 1 17-oz can cream-style corn
• 4 oz, Frito corn chips
• 1-1/4 cups canned tomatoes
• 2 eggs, beaten
• 24 ripe olives
• 1/2 lb ground beef 
•  2 tbspns fat
• 1 tspn chili powder
• 2 tspns salt
• 1 clove garlic, minced
• 1/4 tspn pepper
• 1/4 tspn dried basil optional)

Combine the cream-style corn, Frito corn chips, salt, pepper, and dried basil. Lightly saute the ground beef and garlic in fat, then add the canned tomatoes and chili powder.

Simmer 5 minutes, then combine with the cream-style corn mixture. Add the beaten eggs and olives, and mix together.

Bake in a greased loaf pan at 350 degrees for 1 hour. Serves 6 generously, and is good warmed over.

More "Lost" Casseroles

Classic Creamed Chicken a la King (1981)

Lobster Thermidor (1970)

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