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.)  

Hadassah Lemon Cheese Cake Squares (1972)

•  5 tbspns butter
• 1/3 cup brown sugar
• 1 cup sifted all-purpose flour
• 1/4 cup ground walnuts
• 1/2 cup granulated sugar
• 8 oz cream cheese, softened
• 1 egg
• 2 tbspns milk
• 1 tbspn lemon juice
• 1/2 tspn vanilla

Cream butter and brown sugar together. Add flour and walnuts, and mix well. Set aside 1 cup of mixture for topping.

Press remainder in bottom of 8-x-8-x-2-inch pan. Bake at 350 degrees for 12 to 15 minutes.

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.

Cool, chill, and cut into squares. Makes 16 to 20 squares. 

More "Lost" Desert Recipes

Classic Pineapple Upside-Down Cake (1950)

American Coffee Pie (1924)

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

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.) 

Classic Yellow Squash Casserole with Cheese (1983)

• 3 lbs yellow squash, sliced
• 3 tbspns bacon drippings
• 1/2 tspn salt+
• 1 cup sharp Cheddar cheese, grated
• 1/2 cup milk
• Small amount of water
• 1 medium onion, chopped
• 1 cup cracker crumbs
• 1/4 tspn black pepper
• 3 tspns butter
• 1 egg, beaten

Sauté onion in bacon drippings. Add squash and small amount of water. Cook until squash is tender.

Remove from heat. Add remaining ingredients, reserving 1/2 of Cheddar cheese. Pour into baking dish, and sprinkle remaining cheese on top.

Bake at 350 degrees for about 20 to 25 minutes. 

More "Lost" Squash Recipes

Yellow Squash Muffins (1984)

Early American Squash Pie (1841)

(Origin - "Pots, Pans, and Pioneers III" by the Telephone Pioneers of America, Louisiana Chapter No. 24, 1983. Recipe by Audrey Alexius of Covington, Louisiana.)

Velvety Brie Soup (1988)

• 6 oz Brie cheese
• 2 ribs celery, finely chopped
• 2 carrots, finely chopped
• 1/2 onion, finely chopped
• 8 tbspns butter
• 8 tbspns flour
• 2 cans chicken broth, heated
• 1 bay leaf
• 1 tspn thyme
• 1/2 cup whipping cream
• Garnish: seasoned croutons, chopped pimento, or chopped parsley

Cut away the rind from the Brie and discard. Cut cheese into cubes and set aside. Sauté vegetables in butter in a skillet over medium heat. 

Add flour and blend, making a roux. When butter is absorbed and the mixture is thick, add the broth and stir until thickened again. Add the bay leaf and thyme.

Slowly add the Brie, stirring until melted. Add cream and heat thoroughly. Serve with your choice of garnish.  Yield: 4 to 6 servings.

More "Lost" Cheese Recipes

Hearty Wisconsin Cheese Soup with Sausage (1956)

Baked Beer Cheesy Fondue (1968)

(Origin - "Heart and Flours Cookbook - A Sampler of Recipes from the Heart of Texas" published by the Junior League of Waco, Texas, 1988.) 

Fried Cheese Balls (1978)

• 1 1/2 cups sharp Cheddar cheese, grated
• 1 tbspn flour
• 1/4 tspn salt
• Dash of cayenne pepper
• 3 egg whites, stiffly beaten
• Cracker meal

Preheat oil to 375 degrees. Blend the cheese, flour, and seasonings. Fold in the egg whites.

Shape into small balls the size of a walnut. Roll each ball in cracker meal, and deep-fry in the preheated oil until golden brown.

Drain on unglazed brown paper. Arrange on a platter with cocktail picks on the side.

More "Lost" Cheese Recipes

Classic Ripe Olive Cheese Ball (1982)

Cheese Cookies (1982)

(Origin - "Grandma Rose's Book of sinfully Delicious Snacks, Nibbles, Noshes & Other Delights" by Rose Naftalin. published by Random House, 1978.) 

Stuffed Cheese Potatoes with Spinach (1987)

•  4 potatoes, each about 1/2 lb, scrubbed
• 1/2 lb spinach, washed and stems and ribs removed
• Salt
• 1 small clove, garlic, crushed
• Pinch of ground nutmeg
• Pepper
• 1 cup shredded Cheddar cheese

1. Preheat oven to 400 degrees.

2. Put the potatoes on cookie sheet and bake in oven for 1 1/2 hours, until they are tender.

3. Put the spinach in a saucepan with only the water that clings to the leaves. Lightly sprinkle with salt, cover the pan, and cook over moderate heat for about 5 minutes, until the spinach is soft and tender.

4. Drain the spinach well, then chop roughly. Put in a bowl with the garlic, ground nutmeg, and seasoning to taste.

5. Hold the hot potatoes with a cloth and cut in half lengthwise. Scoop the flesh into the bowl of spinach, leaving the potato skins intact. Mix together with a wooden spoon, then spoon the mixture back into the skins, piling it up neatly in the center.

6. Put the potatoes back on the cookie sheet, and sprinkle them equally with the shredded Cheddar cheese. Return to oven for 10 to 15 minutes, until the cheese is melted and lightly browned. Serve at once. 

More "Lost" Potato Recipes

Beer and Pretzel Baked Potato (1982)

Alabama Twice-Baked Potatoes with Bacon (1967)

(Origin - "Nice 'N Easy Family Cookbook" by H.S. Stuttman, Inc, 1987.) 

Classic Cheddar Cheese Soup (1968)

•  2 tbspns butter
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped celery
• 3 tbspns flour
• 5 cups chicken stock, fresh or canned
• 1/2 lb Cheddar cheese, coarsely grated (about 2 cups)
• 1 1/2 cups milk
• Salt
• White pepper

In a 2 to 3-quart saucepan, melt the butter over moderate heat. When the foam subsides, add the onion, carrot, green pepper and celery, and cook for 6 to 8 minutes or until the vegetables are soft but not brown. Mix in the flour and pour into the stock.

Bring to a boil over a moderate heat, beating constantly with a whisk until it thickens slightly. The reduce the heat to low, and simmer the soup, partially covered, for about 10 minutes, stirring occasionally. 

Now, a handful at a time, beati the Cheddar cheese and cook until it dissolves. Pour in 1 cup of milk, adding up to 1/2 cup more if the soup is too thick. It should have the consistency of heavy cream. 

Bring almost to a boil, then strain through a fine sieve into another saucepan. Taste for seasoning, and add as much salt and white pepper as you think is needed. Heat once more almost to the boiling point and serve. Serves 6 to 8.

More "Lost" Soups

Zucchini Sour-Cream Soup (1981)

Kentucky Cream of Cabbage Soup with Bacon (1985)

(Origin - "Recipes : American Cooking -- Foods of the World" published by Time-Life Books, 1968.) 

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.)

Cheddar Corn Chowder (1976)

• 
  2 1/2 cups water
• 1 1/2 cups chopped potatoes
• 1 cup sliced carrots
• 1/2 cup sliced celery
• 1/4 cup chopped onion or scallions
• 1 1/2 tspns salt
• 1/4 tspn pepper
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 2 1/2 cups (10 oz) shredded sharp Cheddar cheese 
• 2 cups fresh corn, or 1 can (16 oz) cream-style corn

Combine water, potatoes, carrots, celery, onion, salt, and pepper in a large saucepan. Cover, and bring to a boil. Simmer 10 minutes, or until vegetables are tender.

Melt butter in a saucepan. Stir in flour; cook until bubbly. Gradually add milk, stirring constantly. Bring to boiling, then cook for 1 minute. Add cheese; stir until melted.

Gradually add cheese sauce to soup, stirring constantly. Add corn. Serves 6.

More "Lost" Corn Recipes 

Pennsylvania Corn Souffle (1946)

Mennonite Corn Pie with Bacon (1950)

(Origin - "Bread & Soup Cookbook" published by the Culinary Arts Institute, as part of their Adventures in Cooking series, 1976.)

Zucchini and Cheddar Soup (1983)

• 
  2 cups finely chopped onions
• 3 tbspns unsalted butter
•  12 small zucchini, cut into Julienne 
• 1 tspn dried, crushed rosemary
• 3 cups hot chicken or vegetable stock
• 1 tspn salt
• 1/2 tspn pepper
• 1 tspn sugar
• 1 cup light cream
• 2 cups grated cheddar cheese
• Fresh chives, chopped

Saute the onions until pale golden. Add the zucchini and rosemary, and toss them in the butter until sizzling. Do not let the zucchini get completely soft. Turn off the heat, and remove half to two/thirds of the vegetables to a food processor or food mill. Puree.

Return the puree to the pan with the remaining julienned vegetables, and add the hot chicken stock, salt, pepper, and sugar. Heat just to boiling, then turn down the heat and stir in light cream. Do not allow the soup to boil after the cream is added, or it may curdle.

Distributed the grated cheese among the individual soup bowls, and ladle the soup on top. Garnish with chopped chives place carefully in the center of each bowl. Serves 6 to 8.

More "Lost" Soup Recipes

Kentucky Cream of Cabbage Soup with Bacon (1985)

Williamsburg Beef Broth with Tomatoes and Okra (1850)

(Origin - "Soups and Salads" by Sandi Cooper, published by Irena Chalmers Cookbooks, Inc, 1983.)

Dallas Chili-Cheese Corn Bread (1976)

• 
  3 ears fresh corn
• 1 cup yellow corn meal
• 1 1/2 tspns salt
• 3 tspns baking soda
• 1 cup sour cream
•  1 stick butter plus 2 tbspns, melted
• 2 eggs, well beaten
• 1/4 lb Jack cheese in 1/4-in cubes
• 1 4-oz can peeled green chiles, chopped

Scrape corn off cob, then mix with rest of the ingredients.

Pour into well-buttered 9-inch square baking dish and bake at 350 degrees for 1 hour.

Serves 6. 

More "Lost" Corn Bread Recipes

Mississippi Fresh Corn Loaf (1978)

Abraham Lincoln's Egg Corn Bread (1860)

(Origin - "The Dallas Junior League Cookbook" published in 1976.)

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.)

Cheese and Olive Loaf (1961)

• 
  1/2 lb bleu cheese
• 1/2 lb cream cheese
• 1/4 cup butter
• 1 tbspn minced chives
• 1 tbspn brandy
• 1/2 cup minced olives
• 3 1/2 oz toasted almonds, chopped
• Chopped watercress 

Cream together bleu cheese, cream cheese, and butter. Stir in chives, brandy, and minced olives. 

Form mixture into 2 rolls. Chill for 2 to 3 hours. Cover with chopped, toasted almonds and chopped watercress. Chill.

Serve with crackers. This loaf can be made the day before serving. Can be frozen for future use. 

More "Lost" Cheese Recipes

Cheddar Cheese Muffins (1985)

Peg Bracken's Cheese Balls (1960)

(Origin - "The Gasparilla Cookbook" by the Junior League of Tampa, 1961.)

Kentucky Cream of Cabbage Soup with Bacon (1985)

• 
  6 slices bacon, diced
• 1 head cabbage, shredded
• 1 medium onion, chopped
• 2 quarts chicken stock
• 1 cup heavy cream
• Grated Swiss cheese

In a large pot, fry bacon until crisp. Remove bacon and set aside. To bacon grease in pot, add cabbage and onion, and cook until limp, stirring occasionally.

Do not let it brown. Add chicken stock, and simmer until vegetables are tender.

Remove from heat and puree in blender. Return to pot, add cream, and garnish with bacon and grated Swiss cheese. Serves 10.

More "Lost" Kentucky Recipes

Kentucky Corn Fritters (1969)

Kentucky Bourbon Stew (1805)

(Origin - "Dining in Historic Kentucky - A Restaurant Guide with Recipes" by Marty Godbey, 1985. This recipe is from Science Hill Inn in Shelbyville, Kentucky.) 

Spinach Dumplings (1981)

• 
  1 1/2 lbs spinach
•  4 scallions
• 1 1/2 cups ricotta cheese
• 1 cup breadcrumbs
• 2 eggs, beaten
• 1/2 cup grated Parmesan cheese
• 1 tspn basil
• 1/2 tspn freshly grated nutmeg
• 1 cup flour
• 1/4 cup heavy cream
• Salt and pepper, to taste

Wash the spinach well and dry it thoroughly. Chop the scallions and the spinach finely in a processor and transfer them to a mixing bowl. 

Add the ricotta, breadcrumbs, eggs, 1/4 cup Parmesan cheese, basil, and nutmeg, and beat them with a wooden spoon or electric mixer. Season with salt and pepper, to taste, and refrigerate for at least 2 hours.

Spread the flour on a sheet of wax paper. Take a heaping tablespoon of the spinach mixture, and roll it into a 3-inch sausage shape with your hands, then roll it in flour. Continue in this manner until all of the mixture is used. Pour 1/4 cup of cream into a 9-x-13-inch baking dish.

Boil at least 2 inches of salted water in a deep skillet. Reduce to a simmer and immerse 6 to 8 dumplings at a time. The dumplings are cooked when they float to the surface. Remove them with a slotted spoon, draining off all water.

Place them neatly in a line in the baking dish, and repeat until all the dumplings are cooked. Distribute the remaining Parmesan cheese over all the dumplings. Bake for 10 minutes. Serves 6 to 8.

(Note - "The spinach mixture can also be spooned into a casserole, topped with 1/2 cup heavy cream, and 1/4 cup Parmesan cheese, and baked at 375 degrees for 30 minutes.)

More "Lost" Spinach Recipes

Lawry's Creamed Spinach with Bacon (1938)

Spinach Gratin with Eggs (1952)

(Origin - "Fresh Garden Vegetables" by Libby Hillman, published by Irena Chalmers Cookbooks, Inc. 1981.) 

Cheddar Cheese Muffins (1985)

• 
  2 eggs
• 1 cup buttermilk
• 1/4 cup oil
• 2 tbspns sugar
• 2 cups flour
• 4 tspns baking powder
• 1 cup grated Cheddar Cheese
• Pinch of salt

Beat together the first 4 ingredients until blended. Mix together the remaining ingredients, and add all at once.  Beat until dry ingredients are just moistened. Do not overbeat.

Divide batter between 12 paper-lined muffin cups, and bake in a 375 degree oven for about 25 minutes or until tops are golden brown. (These muffins are not easy to test, so make certain that the tops are a nice, deep color.)

("There are few muffins that you can make that are more delicious and tender than these. Great with soups or salads, and excellent for snacking, too.")

More "Lost" Cheese Recipes

Brethren Cheddar Bread (1985)

Tennessee Hot Sausage Cheese Balls (1978)

(Origin - "Coffee Cakes and Quick Breads" by Renny Darling, 1985.)

Louisiana Corn Casserole with Bacon (1976)

• 
  4 to 5 strips bacon and drippings
• 2 cups chopped onions
• 9 ears corn
• 2 cups grated Cheddar cheese
• 1 cup half-and-half cream
• 1 jar chopped pimiento
• Salt and pepper
• 3/4 tspn powdered ginger

Cook bacon until crisp. Remove and lay aside. In drippings, saute onions until soft but not brown. 

Cut corn off the cob, and scrape cob to get milk. (Cut only about half-way through kernels, then scrape the rest off.) Add milk and cheese to onions.

Cook, stirring about 10 minutes. Add half-and-half, pimientos, seasonings, and crumbled bacon. Heat in 2-quart casserole until bubbly. Freezes well. Serves 8 to 10.

More "Lost" Corn Recipes

White House Baked Sweet Corn Pudding (1887)

Classic Corn Chowder with Potatoes (1952)

(Origin - "River Road Recipes II - A Second Helping" published by the Junior League of Baton Rouge, 1976. Recipe was contributed by Mrs. J.E. Harper.) 

Tomato Quiche (1983)

• 
  1 10-inch unbaked pie crust
•  tomato slices, 1/3-inch thick
• 3 eggs
• 1/2 lb Swiss cheese, cubed
• 1 3/4 cup half-and-half
• 3 tbspns chopped onion
• 1 tbspn butter
• 1/2 tspn dill
• 1 tspn salt
• Dash cayenne pepper

Put tomatoes in bottom of pie crust... enough to cover pan. Saute onions in butter until limp. Combine beaten eggs with cheese, half-and-half, dill, salt, cayenne pepper, and onion.

Pour into shell over tomatoes.  Bake at 425 degrees for 10 minutes, lower heat to 325 degrees and bake 45 minutes longer or until firmly set. Let rest 10 minutes before cutting.  Yield: 6 servings. 

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

(Origin - "The Chesapeake Collection" published by the Woman's Club of Denton, Maryland, 1983. Recipe contributed by Kay Howell.)