Cranberry Buttermilk Sherbet (1972)

• 
  1 envelope unflavored gelatin
• 1/4 cup lemon juice
• 3 cups cranberry juice cocktail
• 2 cups buttermilk
• 1 1/2 cups sugar
• 1 tspn nutmeg

Sprinkle the gelatin over the lemon juice and let stand 5 minutes. Heat gently, until the gelatin dissolves.

Add the remaining ingredients, stirring until the sugar dissolves. Pour into an ice cube tray or metal pan, and freeze until mushy.

Scoop mixture into a bowl, and beat until smooth and fluffy. Return to freezer and freeze until firm. Yield is 5 cups.

More "Lost" Sherbet Recipes

Orange Milk Sherbet (1946)
White House Raspberry Sherbet (1887)

(Origin - :"The New York Times New England Heritage Cookbook" by Jean Hewitt, 1972.)

Cranberry Spice Cake with Cranberry Cream Cheese Frosting (1960)

• 1/2 cup shortening
• 1 cup sugar
• 1 egg, beaten
• 1 cup raisins
• 1/2 cup chopped nut meats
• 1-3/4 cups sifted all-purpose flour
• 1/4 tspn salt
• 1 tspn baking soda
• 1 tspn baking powder
• 1 tspn cinnamon
• 1/2 tspn cloves
• 1 lb can Ocean Spray cranberry sauce, jellied or whole
• Cranberry cream cheese frosting (see below)

Heat oven to 350 degrees. Cream shortening and sugar, then add egg. Stir in raisins and nuts.  Combine dry ingredients and sift. Add to first mixture. Stir in cranberry sauce. 

Bake at 350 degrees for about 1 hour in greased tube pan, or for 30 or 40 minutes in greased 8-inch layer cake pans. Ice with Cranberry Cream Cheese Frosting.

Cranberry Cream Cheese Frosting

• 3 oz package cream cheese
• 4 tbspns Ocean Spray cranberry sauce, jellied or whole
• 1/8 tspn salt
• 1 lb confectioner's sugar

Soften cream cheese with cranberry sauce. Add salt. Gradually add sugar, beating until creamy.

More "Lost" Cranberry Recipes

Toll House Cranberry Pineapple Sauce (1948)

Lady Bird Johnson's Molded Cranberry Salad (1965)

(Origin - "20 Famous Cranberry Dishes from Famous American Eating Places" by the Ocean Spray Cranberry Co, 1960. This recipe was from The Farm Kitchen restaurant in Baraboo, Wisconsin.)

Lady Bird Johnson's Molded Cranberry Salad (1965)

• 2 cups cranberries
• 1  cup sugar
• 1 envelope unflavored gelatin
• 1-1/4 cups cold water
• 1/2 cup chopped celery
• 1/2 cup chopped nuts
• 1/2 tspn salt

Cook cranberries in 1 cup of water for 20 minutes. Stir in sugar, and cook 5 minutes longer.

Soften gelatin in 1/4 cup cold water. Add to hot cranberries, and stir until dissolved. Set aside to cool.

When mixture beings to thicken, add chopped celery, nuts, and salt. Turn into mold that has been rinsed with cold water. Chill in refrigerator until firm.

Unmold on serving plate. Garnish with salad greens, if desired.  Makes about 6 servings.

More "Lost" Cranberries Recipes
Candied Fresh Cranberries (1960)

Toll House Cranberry Pineapple Sauce (1948)

(Origin - "Eating with Uncle Sam - Recipes and Historical Bites from the National Archives" edited by Patty Reinert Mason, Introduction by Chef Jose Andres. Published by The Foundation for the National Archives, Washington D.C., 2011. Recipe was provided by the Lyndon Baines Johnson Presidential Library and Museum.) 

Toll House Cranberry Pineapple Sauce (1948)

• 1 quart cranberries
• 1/2 can crushed pineapple
• 2 oranges
• 2 cups sugar

Put cranberries, crushed pineapple, and oranges through food chopper.

Add sugar and mix well.  

Store, covered, in the refrigerator.  Serve with turkey or chicken.  Serves 10 to 12.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Cranberry Recipes

Candied Fresh Cranberries (1960)

Cranberry Chicken Curry (1965)

Cranberry Chicken Curry (1965)

• 2 3-lbs frying chickens, cut up
• 1 pint Ocean Spray Cranberry Juice Cocktail
• 2/3 cup butter
• 1 cup slivered almonds
• 2 tspns salt
• 2 tspns paprika
• 1/2 tspn pepper

Combine salt, pepper, and paprika. Rub into chicken until coasted.  Melt butter in frying pans. Saute chicken pieces until golden brown on both sides. Cover trying pans, reduce heat, and cook for 25 to 30 minutes, or until chicken is tender.

Remove chicken to warm platter, and keep hot in warm oven.  Pour cranberry juice cocktail into frying pans, stirring to loosen all browned particles.  

Cook over high heat until juice is reduced by half.  Pour over chicken.  Sprinkle with toasted, slivered almonds.  Serve at once on hot curried rice.

Curried Rice

• 2-1/4 cups rice
• 1/2 cup butter
• 2 tspns curry powder
• 3 tspns salt
• 4-1/2 cups chicken broth

In a heavy pan, cook rice in butter until golden brown, stirring as it cooks.  Add curry powder, salt and chicken broth.  Bring to a boil and cook slowly until rice is tender and liquid absorbed--- about 14 minutes.  Makes 8 servings.

(Origin - "101 All-Time Favorite Cranberry Recipes" by the Ocean Spray Cranberry Kitchen, 1965.)

More "Lost" Chicken Recipes

Buttered Roast Chicken with White Wine (1968)

Chicken Artichoke Timbales in White Wine and Sherry (1971)

New Orleans Chicken Maquechoux in Cream (1975)

Poulet Veronique with Grapes (1976)

Candied Fresh Cranberries (1960)

Wash 2 cups of large, firm cranberries; drain well, and spread in bottom of buttered baking dish.

Sprinkle with 1 1/2 cups sugar, and cover dish tightly.  Bake in 350 degree oven for 1 hour. Stir once to distribute sugar.

Let cranberries cool in the syrup.  Lift out onto waxed paper.  Sift a little sugar over cranberries, and let stand until all are firm and dry.

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)