Carolina Pumpkin Cheesecake (1986)

• 
  1 cup uncooked quick oatmeal
• 1/3 cup brown sugar
• 4 tbspns butter, melted
• 1/2 tspn cinnamon
• 1/3 cup chopped pecans
• 32 oz cream cheese
• 4 cups sugar
• 5 eggs
• 1 18-oz can pumpkin pie mix
• 3 tbspns pumpkin pie spice
• 1 cup whipping cream
• 2 tbspns powdered sugar

Preheat oven to 475 degrees. Mix together the first 5 ingredients. Press into a greased, 9-inch springform pan and bake 8 to 10 minutes, or until golden.

Lower oven temperature to 325 degrees. Beat cream cheese with mixer until smooth and fluffy. Add the sugar and continue beating. Add eggs, 1 at a time, beating well after each addition. Add the pumpkin pie mix and spice, and mix well. 

Pour into crust and bake at 325 degrees for 1 hour, 45 minutes. Refrigerate at least 12 hours. Before serving, top with whipped cream sweetened with powdered sugar. Serves 12 to 15.

More "Lost" Cheesecake Recipes

Civil War Lemon Cheesecake (1862)

Hadassah Lemon Cheese Cake Squares (1972)

(Origin - "Uptown Down South - A Collection of Preferred Menus" by The Junior League of Greenville, South Carolina, 1986.) 

Irish Apple Butterscotch Cake a la Mode (1986)

• 
  1 cup oil
• 2 cups sugar
• 2 eggs
• 1 tspn vanilla extract
• 2 1/2 cups flour (plain)
• 1 tspn salt
• 2 tspns baking powder
• 1 tspn cinnamon
• 4 cups diced apples
• 1 cup chopped pecans
• 12 oz. butterscotch morsels
• Vanilla ice cream

Cream together the first 4 ingredients. Add flour, salt, baking powder, and cinnamon. Fold in diced apples and chopped pecans.

Pour batter into greased and floured 9-x-13-inch baking pan. Sprinkle butterscotch morsels over mixture, and bake at 350 degrees for 50 to 60 minutes. 

Serve warm stopped with scoop of vanilla ice cream. Serves 8 to 10.

More "Lost" Apple Recipes

Raspberry and Apple Bread Pudding (1986)

Cheese Apple Crisp (1958)

(Origin - "Uptown Down South" published by the Junior League of Greenville, Inc, of Greenville, South Carolina. 1986.) 

Butterscotch Cheesecake for 18 (1985)

• 12-oz package butterscotch chips
• 1/3 cup butter
• 2 cups graham crackers
• 1 cup chopped nuts
• 8-oz package cream cheese, softened
• 14-oz can sweetened condensed milk
• 1 tspn vanilla
• 1 egg

Preheat oven to 350 degrees. In a medium-sized saucepan, melt chips and butter. Stir in crumbs and nuts. Press half the mixture firmly into the bottom of a greased 9-x-13-inch pan. 

In a large mixing bowl, beat cheese until fluffy. Beat in milk, vanilla and egg until smooth. Pour into prepared crust, and top with remaining crumb mixture. 

Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool, then refrigerate. Serves 15 to 18.

More "Lost" Butterscotch Recipes

Old-Fashioned New Orleans Butterscotch Bread Pudding (1932)

Hershey's Chocolate Butterscotch Pie (1934)

(Origin - "Sassafras! The Ozarks Cookbook" by the Junior League of Springfield, Missouri, 1985.) 

Georgia Peanut Crunch Slaw (1988)

• 4 cups red cabbage, shredded
• 1 cup celery, finely chopped
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tspn salt
• 1/4 cup onion, chopped
• 1/4 cup green pepper, chopped
• 1/2 cup cucumber, chopped
• 2 tbspns butter
• 4 tbspns Parmesan cheese
• 1 cup salt peanuts, chopped

Toss cabbage and celery together. Chill. Mix sour cream, mayonnaise, salt, onion, green pepper, and cucumber to make dressing. 

In a small skillet. melt butter, add peanuts, and heat until lightly browned. Immediately stir in cheese. Just before serving, toss cabbage and celery with dressing. Sprinkle peanut mixture on top.  Yield: 10 to 12 servings

More "Lost" Cabbage Recipes

Betty Crocker's Sweet-Sour Red Cabbage with Bacon (1969)

Southern Hot Cabbage Salad with Bacon (1966)

(Origin - "Georgia on My Menu - A Medley of Southern Hits" by the Junior League of Cobb-Marietta, Georgia, 1988. Recipe by Betty Neel Cobb Lawton.) 

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.) 

Georgia Orange Rice (1977)

• 2/3 cup celery with leaves, chopped
• 2 tbspns onion, finely chopped
• 1/4 cup butter
• 1 1/2 cups water
• 2 tbspns orange rind, grated
• 1 cup orange juice
• 1 tspn salt
• 1/8 tspn dried thyme
• 1 cup raw long-grain rice

Sauté celery and onion in butter until tender. 

Add water, orange rind, orange juice, salt, and thyme, and bring to a boil. Slowly add rice. 

Reduce heat and cook uncovered for 25 minutes or until rice is tender.  Serves 6. 

More "Lost" Rice Recipes

Peg Bracken's Wild Rice with Bacon (1960)

Fried Rice with Bacon (1958)

(Origin - "Tea-Time at the Masters - A Collection of Recipes" by The Junior League of Augusta, Georgia, 1977.)

Onion Rice (1970)

•  1 cup raw rice
• 1/2 cube butter
• 1 package Lipton's onion soup mix
• 1 can bouillon or consommé
• 1 can water, depending on firm you like your rice

Brown rice in butter until it is the color of a nice camels hair coat. Add soups and water.

Place in buttered casserole and bake 45 to 60 minutes in 325 degrees oven.

Serves 4 to 6.

More "Lost" Rice Recipes

Mamie Eisenhower's Green Rice (1972)

Brown Derby Rice Pudding (1951)

(Origin - "Pasadena Prefers II," published by the Junior League of Pasadena, Inc., 1970. Recipes contributed by Mrs. Richard Hahn.) 

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.) 

Creamed Delmonico Potatoes (1899)

•  6 medium red potatoes
• 1/2 lb sharp Cheddar cheese, grated
• 1 tspn dry mustard
• 1 1/2 tspns salt
• Dash of pepper
• Pinch of nutmeg
• 1 cup heavy cream
•  1 cup milk

Preheat oven to 325 degrees. Boil potatoes in large pot until nearly done. Remove potatoes and let cool. 

Peel and grate potatoes and place in buttered 1 1/2-quart casserole, being careful not to press the potatoes down firmly into dish.  

In a 1-quart saucepan, combine Cheddar cheese, dry mustard, salt, pepper, nutmeg, cream, and milk, stirring over low heat until cheese melts. 

Pour over potatoes. Do not stir. Bake uncovered 45 to 60 minutes. Serves 8. 

More "Lost" Potato Recipes

Potatoes Mozzarella (1980)

Alabama Twice-Baked Potatoes with Bacon (1967)

(Origin - "Georgia on My Menu" by The Junior League of Cobb-Marietta, Georgia, 1988. Recipe contributed by Susa Struzzieri Burns, and is based on a recipe from the famed Delmonico's restaurant, open in New York City from 1827 to 1923.)  

Oregon Fresh Apple Cake with Butter Sauce(1980)

• 
  2 cups granulated sugar
• 1 cup shortening
• 2 eggs
• 2 cups flour
• 2 tspns baking soda
• 1 tspn cinnamon
• 1/2 tspn salt
• 4 cups chopped cooking apples
• 1 cup chopped nuts
• Apple cake sauce (see below) 

Cream together sugar, shortening, and eggs. Sift the dry ingredients and add to mixture. Add chopped apples and nuts. Baked in a greased 9-x-13-inch pan for 45 minutes at 350 degrees.

Apple cake sauce

• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cu butter
• 1/2 whipping cream
• 1/2 tspn vanilla 

In a small pan, combine sugars, butter, and whipping cream. Bring mixture to a boil, and then add vanilla. Pour sauce over individual servings of cake. It may be served warm or cold, but is particularly good warm. Serves 12.

More "Lost" Apple Recipes

Honey Apple Cookies (1982)

Shaker Cider Cake (1880)

(Origin - "A Taste of Oregon" published by the Junior League of Eugene, Oregon, 1980.)

Louisiana Carrot Casserole with Buttered Bread Crumbs (1976)

• 
  1 bunch carrots, cut into small strips
• 1 cup mayonnaise
• 2 tbspns fresh horseradish, grated (or prepared horseradish)
• 2 tbspns onion, grated
• Salt and pepper to taste
• Buttered bread crumbs

Boil carrots until just done in small amount of water. Reserve liquid. 

Mix remaining ingredients except crumbs, and moisten with some of the reserved liquid. Pour over carrot strips that have been placed in a 9-inch square baking dish. 

Cover with buttered bread crumbs. Bake, uncovered, at 300 degrees for 25 to 35 minutes, or until bubbly. Serves 4 - 5.

More "Lost" Carrot Recipes

Old-Time Sweet Carrot Jam (1914)

Charlie Brown's Carrots Everyone Likes (1969)

(Origin - "Pirates Pantry - Treasured Recipes of Southwest Louisiana" by the Junior League of Lake Charles, Inc., 1976.)

Queen's Two-Step Bread Pudding (1977)

• 
  4 cups bread cubes, toasted
• 1 quart milk, heated
• 3 tbspns butter
• 4 eggs, separated
• Dash of salt
• 1 1/4 cups sugar
• 1 tspn vanilla
• 2 tspns grated lemon rind
• 1/2 cup tart jelly, preferable currant

Combine bread cubes, milk, and butter. Allow to stand 10 minutes. Beat egg yolks and salt until light. Add 1 cup sugar and the vanilla, and beat until lemon-colored. 

Pour into a buttered 2-quart baking dish. Bake at 350 degrees for about 50 minutes. Cool slightly. 

Beat egg whites until foamy. Add remaining 1/4 cups sugar gradually and beat until meringue mixture stands in firm peaks. Fold lemon rind into egg whites. Spread jelly on pudding. Cover with meringue and bake 10 to 15 minutes longer or until meringue is golden brown.  Serves 8 to 10.

More "Lost" Dessert Recipes

Vermont Maple Apples Dessert (1972)

Raspberry and Apple Bread Pudding (1986)

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe was by Mrs. Sally C. Knight.) 

North Carolina Country Ham in Coca-Cola (1987)

Must prepare 1 day ahead of serving. 

• Country ham, any size
• 1 cup brown sugar
• Enough Coca Cola to make a paste
• Whole cloves
• 2 tbspns hot mustard

Soak ham in water overnight. Scrub WELL with stiff brush. Place ham in roaster and add 5 cups of boiling water. Place in cold oven, turn on oven to 500 degrees for 15 minutes, then turn oven off. Leave ham in oven for 3 hours; do not open oven door. Then turn oven on again to 500 degrees for 15 minutes, then turn off. Leave ham in oven overnight and do not disturb.

Next day, cut off fat except for 1 inch. Make paste with brown sugar, mustard, and Coca Cola. Score ham and cover with paste. Place cloves in each diamond from scoring. 

Bake at 350 degrees until brown which should be about 25 to 30 minutes. 

More "Lost" Ham Recipes

Classic Ham Bone Soup with Vegetables, Cream (1948)

Fried Ham and Ham Gravy (1967)

(Origin - "Southern Elegance - A Collection of the Best of Carolina Cuisine" by the Junior League of Gaston County, North Carolina. 1987. This recipe was by Sandy Rankin.)

Georgia Nutmeg Delight Cake (1977)

• 
  2 cups plain flour
• 1 1/2 cups sugar
• 1 tspn salt
• 1 tspn baking powder
• 1 tspn baking soda
•  4 tspns nutmeg
• 1 tspn vanilla
• 1/2 cups shortening
• 1 cup buttermilk
• 3 eggs
• Vanilla frosting (see below)

Place all cake ingredients in large mixing bowl. Mix on lo9w speed until ingredients are moistened, then beat for 3 minutes on medium speed. 

Pour into 2 9-inch pans that have been greased and floured. Bake at 350 degrees for 25 to 30 minutes. Cool for 10 minutes and remove from pans.

Vanilla Frosting

• 1/4 to 1/3 cup whipping cream
• 1/2 tspn vanilla
• 1 16-oz package Pillsbury White Frosting Mix

For frosting, combine frosting ingredients in small bowl. Beat at low speed until moistened, then on medium until thickened. Frost cake. Keep in refrigerator.

More "Lost" Recipes with Nutmeg

Martha Washington's Nutmeg Custard Pie (1770)

Nutmeg Butter Cookies (1961)

(Origin - "Tea-Time at the Masters - A Collection of Recipes" by The Junior League of Augusta, Georgia, 1977.)

Fresno Marinated Flank Steak (1985)

• 
  1/4 cup soy sauce
• 3 tbspns honey
• 2 tbspns cider vinegar
• 1 1/2 tspn garlic powder
• 1 tbspn minced fresh ginger (or 1 1/2 tspns ground ginger)
• 3/4 cup vegetable oil
• 1 green onion, finely chopped
• 1 1/2 lbs flank steak

Mix soy sauce, honey, and vinegar together. Blend in garlic powder and ginger. Add oil and green onion. 

Pour marinade over flank steak, and let marinate for at least 4 hours or longer in the refrigerator, turning meat occasionally. 

Barbecue or broil meat to desired doneness, basting during cooking. Slice on the diagonal to serve.  Serves 4.

More "Lost" Beef Recipes

Fried Roast Beef Slices in Tangy Gravy (1960)

Hunter's Steak in Red Wine Gravy (1935)

(Origin - "California Treasure - Recipes from The Junior League of Fresno," 1985.)

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.) 

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.) 

Blueberry Cobbler Cake (1968)

• 
  2 cups fresh blueberries
• Juice of 1/2 lemon
• 3 tbspns butter, softened
• 1 3/4 cups sugar
• 1/2 cup milk
• 1 cup flour
• 1 tspn baking powder
• 1/2 tspn salt
• 1 tbspn cornstarch
• 1 cup boiling water 

Grease 8-inch square pan. Put berries in pan and sprinkle with lemon juice.

Cream butter and gradually blend in 3/4 cup of the sugar. Ad milk, flour, baking powder, and 1/4 teaspoon salt; beat until well combined. Spread batter over berries.

Mix remaining 1 cup of sugar, remaining 1/4 teaspoon of salt, and the cornstarch. Sprinkle evenly over the batter. Very carefully pour boiling water over all.

Bake in 375 degree oven for 50 to 60 minutes, or until crust is light brown. Serve warm, with cream for dessert, or as coffee cake for breakfast. Serves 6.

More "Lost" Blue berry Recipes

Maine Molasses Blueberry Cake (1955)

White House Pickled Blueberries (1887)

(Origin - "Houston Junior League Cook Book" published by the Junior League of Houston Texas, 1968. Recipe by Miss Ellen Ketchum.) 

Easy Pumpkin Cupcakes (1984)

• 
  3 cups sugar
• 1 cup salad oil
• 4 eggs
• 2 cups pumpkin
• 3 1/2 cups flour
• 2 tspns baking soda
• 1 tspn salt
• 1 tspn cinnamon
• 1 tspn nutmeg
• 1/2 tspn ground cloves
• 2/3 cup water
• 1 cup nuts or raisins

Cream sugar and oil together. Add eggs and pumpkin, mixing well. 

Sift together dry ingredients and add them to the pumpkin mixture alternately with water. Pour into 36 lined cupcake tins and bake at 350 degrees for 30 to 40 minutes. Yield: 36 cupcakes. 

More "Lost" Pumpkin Recipes

Pumpkin Candy (1837)

Pumpkin Chocolate-Chip Bundt Cake (1973)

(Origin - "Sugar Beach" by the Junior League of Fort Walton, Florida, 1984. Recipe by Jennifer Taylor.)

Onion Pie with Ritz Cracker Crust (1984)

• 
  1 cup Ritz Crackers, finely crumbled
• 1/4 cup butter, melted
• 2 cups Vidalia or yellow onions, thinly sliced
• 2 tbspns butter
•  2 eggs
• 3/4 cup milk
• 3/4 tspn salt
• Dash pepper
• 1/4 cup sharp Cheddar cheese, grated
• Paprika
• Parsley

Mix cracker crumbs with melted butter. Press into 8-inch pie pan. Saute onions in 2 tablespoons butter until clear. Spoon into crust.

Beat eggs with milk, salt, and pepper, and pour over onions in crust. Sprinkle with Cheddar cheese and paprika. Bake at 350 degrees for 30 minutes, or until knife inserted into center comes out clean. Sprinkle with parsley before serving. Serves 6 to 8. 

More "Lost" Onion Recipes

Onion Bacon Cake with Filling (1939)

Yankee Baked Apples and Onions (1963)

(Origin - "Sugar Beach" by the Junior League of Fort Walton, Florida, 1984. Recipe by Lou Baughman.)