Chopped Olives and Bacon Cracker Spread (1972)

• 1 cup Lindsay chopped ripe olives
• 6 oz cream cheese
• 4 slices crisp cooked bacon
• 1/4 cup milk
• 1 tbspn grated onion
• 1 tspn Worcestershire sauce

Soften cream cheese. Add all ingredients and beat until blended.

Makes 1 1/2 cups.

More "Lost" Olive Recipes

Classic Ripe Olive Cheese Ball (1982)

California Tamale Pie (1958)

 

(Origin - "Lindsay Goes International" published by Lindsay International, Inc, 1972)

Butter Dip Cookies or Crackers (1970)

• 
  1/3 cup butter
•  2 1/4 cups sifted Gold Medal flour
• 1 tbspns sugar
• 3 1/2 tspns baking powder
• 1 1/2 tspns salt
• 1 cup milk

Heat the oven to 450 degrees. Melt butter in 13-x-9 1/2-x-2-inches pan. Remove pan when butter is melted. 

Sift together flour, sugar, baking powder, salt. Add milk. Stir slowly with fork until dough just clings together. 

Turn onto well-floured board. Roll over to coat with flour. Knead lightly about 10 times. Roll out about 1/2-inch thick into rectangle, about 12 x 8 inches. With floured knife, cut dough in half lengthwise, then cut crosswise into 16 strips. 

Pick up strips in both hands, and dip each strip on both sides in melted butter. Next, lay them close together in 2 rows in same pan in which butter was melted.  Bake 15 to 20 minutes until golden brown. Serve hot. Makes 32 sticks.

(Variations - 1. Add 1/2 cup grated sharp Cheddar cheese to dry ingredients. 2. Add 1/2 close finely minced garlic to butter before melting. 3. Sprinkle paprika, celery seed, or garlic salt over dips before baking.)

More "Lost" Savory Cookie Recipes

Cheese Cookies (1982)

Cottage Cheese Cookies (1984)

(Origin - "Best of the Best from North Carolina" edited by Gwen McKee and Barbara Moseley, 1990. This recipe was from the 1970 cookbook "High Hampton Hospitality.")

Carolina Hot Bacon Cheese Dip for Apples (1978)

• 6 slices bacon
• 8 oz cream cheese
• 8 oz Cheddar cheese, shredded
• 6 tbspns half-and-half
• 1 tspn Worcestershire sauce
• 1/4 tspn dry mustard
• 1/4 tspn onion salt
• 2 to 3 drops, Tabasco sauce
• 6 apples, unpared
• 1 cup lemon juice

Cut up bacon, saute until crisp, and drain. Combine remaining ingredients except apples and lemon juice, in double boiler or heat over low heat, stirring occasionally until cheese melts and mixture is hot. Add bacon pieces.

Cut apples in wedges, and dip in lemon juice to keep from discoloring. Use apples as dippers. 

More "Lost" Dip Recipes

Hawaiian Pineapple Dip Boat (1982)

Peanut Dip Sauce for Vegetables (1982)

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

Hawaiian Pineapple Dip Boat (1982)

• 1 fresh pineapple
• 1 cup sour cream
• 1/4 cup chopped onion
• 1/4 cup parsley
• 1/4 cup water chestnuts
• 1 to 3 tbspns candied ginger
• 2 cloves garlic, minced
• 1 tbspn, soy sauce
• Dash of salt
• 1/2 large cream cheese

Cut fresh pineapple in half. Be sure to leave leaves in position.

Mix remaining ingredients together, and pile in scooped-out pineapple.  Serve with crackers or chips.

More "Lost" Recipes from "Party Pleasers"
Peanut Dip Sauce for Vegetables (1982)

Buttermilk Cheese Puff Appetizers (1982)

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

California Pomegranate Guacamole (1960)

• 2 ripe avocados
• 3 green onions
• 1 tbspn jalapeno or other hot green chile, chopped fine
• 2-3 tbspns pomegranate juice
• 1-2 tbspns lime juice
• 1/2 cup pomegranate seeds
• 1 tbspn chopped mint or cilantro
• Salt, black pepper, cayenne pepper to taste

Quarter avocados, remove pits, and peel skin from flesh.

Dice the avocado flesh and mix in remaining ingredients, except for pomegranate seeds.  Sprinkle pomegranate seeds over top. Serves 4 to 6.

More "Lost" Avocado Recipes

Fried Avocado (1936)

Creamed Beef and Avocado (1964)

(Origin - "I Hear America Singing - The Cooks and Recipes of American Regional Cuisine" by Betty Fussell, published by Penguin Books, 1986. Pomegranates were introduced to California in 1769 by Spanish settlers.)

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.)

French-Fried Deviled Eggs (1950)

"Cut 6 hard-boiled eggs lengthwise and remove yolks. Season yolks to taste with Worcestershire sauce, mustard, salt, black pepper, oil, and vinegar. 

"Pack seasoned yolks back into whites, and hold together with toothpicks. 

"Dip eggs into 2 beaten egg yolks, then flour and bread crumbs. Fry in deep fat until golden brown. Drain eggs on paper to rid them of excess grease, and remove toothpicks.

"Serve these fried deviled eggs in creole sauce, or serve them on spinach or other greens."

(Origin - "The Ford Treasury of Favorite Recipes from Famous Eating Places" by The Ford Motor Company. Published by Simon and Schuster, 1950. This recipe was from Emily Shaw's in Poundridge, New York.)


More "Lost" Egg Recipes
Coffee Mousse (1885)

Fresh Corn Souffle (1960)

English Lemon Cheese (1939)

Eggs Poached in White Wine, with Blue Cheese (1965)

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)

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)

Fig Pickles (1964)

• 5 quarts, firm ripe figs
• 8 cups sugar
• 2 cups vinegar
• 1 1/2 tbspns whole cloves
• 1 1/2 tbspns allspice
• 1 1/2 sticks cinnamon

Wash and drain figs.  Dissolve 4 cups sugar in quarts water in kettle.  Add figs; cook until tender.  Add remaining 4 cups sugar, vinegar and spices. 

Let stand overnight in refrigerator.  Bring syrup and figs to boiling point.  

Sterilize pint jars, rings, and lids.  Fill hot jars with figs; fill with syrup.  Add rings and hot lids.  Tighten lids; process in 180 to 190 degree bath for 30 minutes.  

Remove from bath water; let cool away from draft. Remove rings; test for complete seal by gently lifting up on edge of lid.  Remove rings on jars.

(Origin - "Salads and Vegetables - Favorite Recipes of Home Economics Teachers" by Favorite Recipes Press, 1964. This recipe was by Mrs. Ruth L. Thorne of Imperial Junior High School in Ontario, California.) 

More "Lost" Fig Recipes

Fig Frosting for Cakes (1919)

Oatmeal Coconut Cookies with Dates, Figs (1935)

Fig and Date Sweets with Walnuts (1919)

Louisiana Oyster Spinach Dip (1982)

• 1 pint fresh oysters
• 20 oz spinach, fresh or frozen
• 6 oz Jalapeno cheese 
• 1/4 cup butter, melted
• 2 tbspns flour
• 2 tbspns onion, chopped
• 1/2 cup evaporated milk
• 1/2 cup reserved spinach juice (from cooking)
• 1 tspn Worcestershire sauce
• 1 tspn each garlic salt, celery salt
• Cayenne and black pepper, to taste

Cook and drain chopped spinach, reserving 1/2 cup spinach water.  Melt butter.  Add flour to butter and blend.

Cut cheese into chunks, and oysters into small pieces with scissors.  Add all ingredients to butter and flour mixture, and mix together.  

Pour into heated chafing dish, and serve with crackers, melba toasts or chips.  

(Origin - "Atlanta Cooknotes" by the Junior League of Atlanta, 1982. Recipe by Beaty Smith Maffett.)

Chicken Liver Pate with Brandy (1971)

• 1/2 lb chicken livers
• 1/4 lb lean bacon
• 1 small onion
• 1 clove garlic
• 1 tbspn plus 1 tspn flour
• 1/2 consomme
• 1 large egg, slightly beaten
• 1 tbspn California Brandy
• 1/2 inch anchovy paste, squeezed from tube
• 1 tspn parsley flakes
• 1/4 tspn seasoned salt
• Dash each of nutmeg, pepper

With a sharp knife, dice chicken livers, bacon, onion, and garlic.  Combine all ingredients, and mix well. 

Pour about 1/3 of mixture into blender container; run blender until mixture is smooth.  Add in and blend in remaining mixture, 1/3 at a time.  

Pour into buttered 1 1/2-pint or 1-quart casserole. Cover casserole and set in a shallow pan of hot water. Bake in a moderate over (350 degrees) for 1 3/4 hours.  Remove casserole from water; let stand a few minutes, then carefully pour off any liquid.  

Cool thoroughly before serving. Pate can be kept covered in the refrigerator for a week or so, and can also be successfully frozen.  

(Origin - "Wine Cookbook of Dinner Menus" by Emily Chase for the Wine Advisory Board, 1971)

Other Pate Recipes

Duck Pate in Cognac (1965)

Chicken Liver - Mushroom Pate in White Wine (1960)

Old Bookbinder's Oysters, Broiled (1961)

• 12 oysters on half shell
• 1 large mushroom, chopped fine
• 1 tspn minced onion
• 1 tbspn butter
• 1/2 cup warm milk
• 1/4 cup cooked oatmeal
• Rock salt
• Flour for dredging
• 3 tbspns Parmesan cheese
• 2 tbspns melted butter
• 1 tbspn minced parsley
• Salt and pepper

Saute mushroom and onion in 1 tablespoon butter until soft, but not brown (about 10 minutes).  Dredge with flour and stir to blend smoothly.  Add milk and stir until thickened.  Add oatmeal and stir well.  Season to taste with salt and pepper; stir in parsley.  

Place oysters on rock salt (enough to hold them in place) in tray.  Put under 400 degree broiler for 4 minutes.  

Remove from broiler and cover each with salt. Sprinkle each oyster with Parmesan cheese and a few drops of melted butter. Return to broiler and cook until golden (about 5 minutes).  

(Origin - "The Old Original Bookbinder's Restaurant Cookbook" by Charlotte Adams, 1961. Note - The original Bookbinders Restaurant was established in 1865 in Philadelphia by Samuel Bookbinder, and closed in 2009.)  


More Oyster Recipes

Creamed Oysters (1904)

Cream of Oyster Soup (1965)

Oysters in Champagne (1965)

New Orleans Oysters A La Poulette (1932)

Mousse of Ham with Port in Whole Peaches (1971)

• 1 lb cooked ham
• 6 large peaches, ripe
• 2 tspns medium-dry Port wine
• 1/3 cup butter, softened
• 1/3 cup mayonnaise
• Cayenne pepper
• Salt

Cut ham into very small pieces and put through the finest blade of meat grinder. Place in mixing bowl.  Beat Port, butter, mayonnaise, cayenne pepper, and salt very slowly into ham to make a fine mousse.  Cool for one hour.

Peel peaches (or not, as you prefer). Remove pit by placing knife in the stem of the peach and encircling the pit.  This will leave a center core of approximately 3/4 inch for stuffing.  Stuff peaches with mousse.  Serve in coupe glasses lined with Bibb lettuce leaves.  Serves six.

This is a most unusual and handsome dish for the start of a summer meal. Because ham and fruit combine so well, the flavor is superb.

(Origin - "The Four Seasons Cookbook" by Charlotte Adams, with Special Consultant James Beard, 1971.  Aside: "This collection represents the most popular and the best" from New York's famed Four Seasons restaurant.)

Deep Fried Cheese with Olives (1971)

• 1/4 lb cheddar cheese, shredded
• 2 tbspns butter
• 1/2 cup shifted all-purpose flour
• 1/4 tspn  cayenne pepper
• small jar stuffed olives

Mash cheese and butter together. Gradually work in flour and cayenne. Roll mixture between palms of hands into small balls. forming each ball around a stuff olive.

Fry a few at a time in deep oil or fat heated to 375 degrees for about two minutes, or until golden. Drain on absorbent paper and keep hot in a 250 degree oven until ready to serve. 

Serve on wooden picks. Makes 25 balls.

(Origin - "Ann Seranne's Frite Pan Cookbook" by Ann Seranne, 1971. Aside: Ann Seranne was Food Editor for Gourmet magazine.)