Butterscotch Rolls (1950)

• 2-1/2 cups sifted pastry flour
• 3-1/2 tspns baking powder
• 1 tspn salt
• 1/4 cup granulated sugar
• 5 tbspns shortening
• 1/2 cup milk
• 1 egg, well beaten
• 1/2 cup melted butter
• 1-1/4 cups brown sugar

Put 1 teaspoon of melted butter and 1 teaspoon of brown sugar in bottom of each muffin tin.

Sift flour, baking powder, salt, and sugar together. Cut in shortening and blend well. Add beaten egg to milk, and pour into flour mixture. Mix together sand turn out on floured surface. 

Knead 20 strokes. Roll into oblong shape 1/4-inch thick. Spread with remainder of the melted butter, and sprinkle with brown sugar. 

Roll like a jelly roll. Slice in pieces 1/2-inch thick, and place in muffin tins. Bake at 400 degrees for 20 to 30 minutes. Makes 24 rolls.

More "Lost" Butterscotch Recipes

Classic Butterscotch Cookies (1960)

Butterscotch Pound Bundt Cake (1973)

(Origin - "Mennonite Community Cookbook" by Mary Emma Showalter, of the Home Economics Dep't of Eastern Mennonite College in Harrisonburg, Virginia, 1950. Authorized by the Mennonite Community Association. Recipe was by Grace Glick of Sugar Creek, Ohio.)

Mennonite Cabbage with Bacon and Potatoes (1950)

• 1 medium-sized head of cabbage
• 6 medium-sized potatoes
• 6 slices bacon
• 2 tbspns flour
• 3 tbspns bacon drippings or other fat
• 1 tspn salt
• 1/4 tspn pepper
• 2 cups cabbage broth or tomato juice

Shred cabbage coarsely and cook in salt water until tender. Cut bacon in small pieces, and fry until crisp. Drain cabbage, and add bacon pieces. 

Blend flour with 3 tablespoons of bacon drippings and brown. Add seasoning and cabbage liquid or tomato juice to make a gravy.  Add sauce to cabbage and place in a greased baked dish. 

Cook potatoes in salt water until soft and then mash them. Put mashed potatoes on top of the cabbage.

Bake at 375 degrees for 25 minutes. Serves 6.

More "Lost" Mennonite Recipes
Mennonite Corn Pie with Bacon (1950)
Mennonite Hot Dog Relish with Green Tomatoes (1950)

(Origin - "Mennonite Community Cookbook" by Mary Emma Showalter, of the Home Economics Dep't of Eastern Mennonite College in Harrisonburg, Virginia, 1950. Authorized by the Mennonite Community Association. Recipe was by Mrs. S. Howard Athinson of Perkasie, Pennsylvania.)

Mennonite Hot Dog Relish with Green Tomatoes (1950)

• 1 peck green tomatoes
• 1 medium-sized head cabbage
• 6 red sweet peppers
• 6 medium-sized onions
• 1 cup salt
• 3 pints vinegar
• 8 cups sugar
• 2 tbspns mixed pickle spices

Grind tomatoes in food grinder. Add salt and let stand overnight. Drain and add ground peppers and onions, and finely chopped cabbage. 

Combine sugar and vinegar. Add spices that have been tied in a bag. Add this liquid to the mixed vegetables, and simmer for 30 minutes. Pack into hot jars and seal.  

More "Lost" Tomato Recipes

7-Up Baked Beans (1957)

Halibut Portuguesa in Sherry (1965)

Classic Cream of Tomato Soup with Croutons (1929)

(Origin - "Mennonite Community Cookbook" by Mary Emma Showalter, of the Home Economics Dep't of Eastern Mennonite College in Harrisonburg, Virginia, 1950. Authorized by the Mennonite Community Association. Recipe was by Mrs. Elmer J. Herr of Hanover, Pennsylvania.)

Mennonite Baked Asparagus with Eggs (1950)

• 15 to 20 tips of fresh or canned asparagus
• 4 tbspns butter
• 4 tbspns flour
• 2 cups buttered bread crumbs
• 5 hard-cooked eggs
• 1-1/2 cups rich milk
• 1 tspn salt
• 1/8 tspn pepper

Brown the bread crumbs in 2 tablespoons of butter. Place half the buttered crumbs in the bottom of a baking dish.

Add cooked asparagus and chopped, hard-cooked eggs in alternate layers in the baking dish. Add seasoning. Cover with remainder of bread crumbs.

Make a white suace of 2 tablespoons butter, flour, and milk. Pour sauce over contents of the casserole, and bake at 350 degrees for 45 minutes. Serves 6.

(Origin - "Mennonite Community Cookbook" by Mary Emma Showalter, of the Home Economics Dep't of Eastern Mennonite College in Harrisonburg, Virginia, 1950. Authorized by the Mennonite Community Association. Recipe was by Mrs. Ralph Heatwole.) 

More "Lost" Asparagus Recipes
Veal Oscar (1978)

Asparagus Fritters (1911)

White House Cream of Asparagus Soup (1887)

Swiss Cheese Custard with Asparagus (1975)

Mennonite Corn Pie with Bacon (1950)

• 6 strips bacon
• 1-1/2 cups fine bread crumbs
• 1 green pepper, minced
• 2 cups fresh tomatoes
• 2 tbspns butter
• 3 cups fresh uncooked corn
• 1 tspn salt
• 1 tspn sugar
• 1/4 tspn pepper

Place 3 strips of slightly cooked bacon in the bottom of a baking dish. Place the other strips around the sides. Add a layer of bread crumbs, and then a layer of peeled, sliced tomatoes and green pepper.

Sprinkle with salt, pepper, and sugar. Over this place a layer of corn, and continue with alternate layers until the dish is filled.

Cover with bread crumbs, and dot with butter.

Bake at 375 degrees for 35 minutes. Serves 6.

(Origin - "Mennonite Community Cookbook" by Mary Emma Showalter, of the Home Economics Dep't of Eastern Mennonite College in Harrisonburg, Virginia, 1950. Authorized by the Mennonite Community Association. Recipe was by Mrs. M.D. Burkholder.) 

More "Lost" Corn Recipes
Fresh Corn Souffle (1960)

Classic Corn Chowder with Potatoes (1952)

Corn Buttermilk Bread Sticks (1950)