Pralines and Cream Lime Salad Dressing (1983)

• 
  1/2 cup sour cream or creme fraiche
• 1/2 cup heavy cream, lightly whipped
•  2 tbspns lime juice
• 1 1/2 tbspns sugar
• 1/4 to 1/2 cup pecans, lightly toasted and coarsely chopped
• Pepper to taste

Place the sour cream in a medium-sized bowl and stir in the whipped cream, lime juice, and sugar. Taste for desired tartness.

Add the pecans and a small grinding of fresh pepper. Taste again for balance, and adjust the seasoning to please yourself. Makes 1 1/2 cups. 

More "Lost" Salads and Dressings

How to Make Vinegar (1861)

Waldorf Salad Mold (1967)

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

Philadelphia Hungarian Mushroom Soup (1982)

• 
  1/2 cup butter, divided
• 2 onions, chopped
• 2 carrots, grated
• 2 green peppers, chopped
• 2 cloves garlic, minced
• 1 tbspn sweet Hungarian paprika
• 1 1/2 lbs mushrooms, sliced
• 1/2 lb mushrooms, unsliced
• 1/2 tspn basil
• 5 cups chicken broth
• Salt and pepper, to taste
• 1 cup sour cream
• 2 tbspns chopped fresh dill
• 1 tbspn butter, melted
• 2 tbspns flour
• Fresh parsley and dill (garnish)

Saute onions in butter for 5 minutes. Add carrots, peppers, and garlilc, and saute for 5 minutes. Add paprika and saute 3 more minutes.  Add more butter as needed, and put mixture into pot. 

Saute mushrooms in butter in small batches for 3 to 5 minutes, and add to vegetables. Add basil and chicken broth, and salt and pepper to taste. Simmer slowly for 30 minutes. 

Dip out 1 cup of broth. Mix with 1 cup of sour cream, stirring until smooth. Stir into pot, and add chopped dill. Blend butter and flour, and thicken soup with blended mixture. Simmer 10 minutes. Garnish with fresh dill and parsley. Yield: 6 to 8 servings. 

More "Lost" Mushroom Recipes

Classic Beef Stroganoff with Sour Cream (1967)

Mushrooms Bourguignon in Wine (1963)

(Origin - "Philadelphia Main Line Classics" by The Saturday Club of Wayne, Pennsylvania, 1982. Recipe contributed by the Columbia Hotel of Phoenixville, Pennsylvania.)

Half-Hour Meat Loaf with Sour Cream (1967)

• 
• 2 eggs
• 1 cup sour cream
• I package onion soup mix
• 2 lbs ground chuck
• 3/4 cup bread crumbs
• Parsley, chopped
• 2 tbspns butter
• 1/2 can French-fried onion rings

Pre-heat oven to 375 degrees.

Break eggs into a bowl, and beat lightly with fork or egg beater. Combine sour cream and onion soup mix with eggs. Set aside. 

In a large frying pan, brown ground beef, mixing with wooden spoon to keep from sticking. (No fat is needed. Meat is ready when redness is gone.)

Add meat to first mixture. Add bread crumbs and parsley. Mix well with wooden spoon. 

Butter a baking pan or ring mold liberally. Spoon meat loaf into mold or meat pan. Top with French-fried onion rings.

Bake for 30 minutes. For a crisp crust, place under broiler for 5 additional minutes.

More "Lost" Meat Loaf Recipes

Beer Meat Loaf (1971)

Classic Fritos Meat Loaf (1955)

(Origin - "The Mother Daughter Cookbook" by Ruth and Pamela Gilbert, 1967)

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.)

Sunset's Hot Caramel Peaches (1963)

• 1 can (about 1 lb 14 oz) cling peach halves
• 1/4 cup brown sugar
• 3/4 cup sour cream or unflavored yogurt
• Cinnamon

In a saucepan, slowly heat peach halves in their own syrup. 

Place each hot peach half in a small dessert dish, and top with 2 teaspoons brown sugar and 2 tablespoons sour cream or yogurt. 

Sprinkle with cinnamon. Makes 6 servings.

More "Lost" Peach Recipes
Peach Dumplings (1927)

Rum Poached Peaches (1792)

(Origin - "Sunset Cook Book of Desserts" by the Editors of Sunset books and Sunset magazine, a 1978 reissue of the cookbook published and copyrighted in 1963.)  

Trader Vic's Bourbon Meat Balls in Sour Cream Sauce (1976)

• 1 lb ground chuck
• 1/2 lb ground veal
• 4 tbspns grated onions
• Finely chopped parsley
• 1/2 tspn ground allspice
• 1/2  tspn ground nutmeg
• 1/2 cup fine soft bread crumbs
• 1 egg, lightly beaten
• 2 cups, sour cream
• 1 tbspn butter
• 3 tbspns Bourbon
• 4 tspns Worcestershire sauce
• Salt and freshly ground black pepper

Mix together lightly the:

• chuck
• veal
• 2 tbspns of onions
• 2 tbspns of parsley
• 1-1/2 tspns of salt
• 1/2 tspn of pepper
• allspice
• nutmeg
• bread crumbs
• egg
• 3 tbspns of sour cream

Shape into balls no larger than 1-inch in diameter. Place well apart in a buttered shallow baking pan. Bake in a 500 degree over for about 6 minutes, just until browned and barely done; stir once. Pour off excess drippings. Loosen crisp brown drippings. 

In a large frying pan, saute remaining onions in butter until golden and tender. Reduce heat to low. Add Bourbon, and cook and stir until liquid almost disappears. Stir in remaining sour cream, the Worcestershire sauce, and loosened brown drippings from meat balls. Heat through.

Season sauce generously with salt and pepper. Fold in meat balls, and just heat through. Sprinkle with parsley. Makes 5 to 6 servings.

More "Lost" Trader Vic Recipes

Fried Tomato Gravy on Toast with Bacon (1976)

Buttered Roast Chicken with White Wine (1968)

(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)

Zucchini Sour-Cream Soup (1981)

• 1/2 cup green onions, sliced
• 3 tbspns butter
• 1-1/2 lbs zucchini, sliced
• 1 carrot, sliced
• 6 cups chicken broth
• 1-1/2 tspns wine vinegar
• 3/4 tspn dried dill
• 4 tbspns quick-acting cream of wheat
• 1 tspn salt
• 1/2 tspn pepper
• 1/2 cup sour cream

Cook green onion in butter until tender. Add zucchini, carrot, chicken broth, vinegar, and herbs. 

Bring to a boil, then add Cream of Wheat and simmer for 25 minutes.

Puree, and add salt and pepper.  For hot soup, add sour cream to heated soup just before serving.  For cold soup, add sour cream right away, stir until smooth, and chill before serving.  Serves 6 to 8.

More "Lost" Zucchini Recipes

Zucchini Green Chile Quiche (1976)

Cheddar Zucchini Bake with Bacon (1974)

(Origin - "Simply Simpatico" by the Junior League of Albuquerque, New Mexico. 1981.)

Libby's Pumpkin Chili (1984)

• 1 lb lean ground beef
• 1/2 cup chopped onion
• 1 clove minced garlic
• 1 can (16 oz) Libby's solid pack pumpkin
• 2 cups water
• 1 can (16 oz) red kidney beans, drained
• 1/2 cup pitted ripe olive slices
• 1 envelope (1.25 oz) taco seasoning mix
• 1-1/2 tspns chili powder
• 1 tspn salt
• 4 oz shredded cheddar cheese
• Red pepper flakes
• 1 cup crushed corn chips
• 1/2 dairy sour cream

In 3-quart saucepan or Dutch oven, cook beef, onion, and garlic until beef is brown. Drain.

Add pumpkin, water, beans, olives, taco seasoning mix, chili powder, and salt. Bring to a boil, then simmer for 30 minutes. Season with red pepper flakes or hot pepper sauce, if desired.

Garnish with cheese, corn ships, and sour cream. Yields 6 servings.

More "Lost" Libby's Pumpkin Recipes

New Mexico Pumpkin Soup (1984)

Classic Libby's Pumpkin Spice Cookies (1984)

Origin - "The Great Pumpkin Cookbook" by the home economists in Libby's Home Economics & Consumer Service Dep't, 1984)

Fresh Peach Sour Cream Pie (1976)

• 1 unbaked 9-inch pastry shell
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed tight in cup
• 4 tbspns flour
• cup (1/2 pint) dairy sour cream
• 5 - 6 peaches, medium, peeled \and halved

Preheat oven to 450 degrees. Line 9-inch pie pan with unbaked pastry.

Blend granulated and brown sugars, flour, and sour cream.

Arrange peaches, cut side down, in pastry shell. POur cream mixture over peaches.  

Bake 10 minutes at 450 degrees. Lower heat to 325 degrees. Bake 25 to 30 minutes longer. Cool before serving.

More "Lost" Peach Recipes

Fried Peaches with Bacon (1976)

Mousse of Ham with Port in Whole Peaches (1971)

(Origin - "The Passion for Peaches Cookbook" by Gail McPherson, 1976.) 

Cheddar Zucchini Bake with Bacon (1974)

• 6 cups thinly sliced unpared zucchini, cooked and drained
• 2 slightly beaten egg yolks
• 1 cup sour cream
• 2 tbspns all-purpose flour
• 2 stiffly beaten egg whites
• 1-1/2 ups shredded Cheddar cheese
• 6 slices bacon, cooked
• 1 tbspn melted butter
• 1/4 cup fine dry bread crumbs

Preheat oven to 350 degrees. Salt cooked zucchini squash. Mix next 3 ingredients, egg yolks, sour cream, and flour. Then fold in egg whites. 

Layer half the zucchini, egg mixture, and cheese in 12-x-7-1/2-x-2-inch baking dish. Crumble bacon, sprinkle on top. Repeat layers. Mix butter and crumbs, and sprinkle over.

Bake at 350 degrees, 20 to 25 minutes. Serves 8 to 10.

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

New Mexico Zucchini with Corn (1975)

(Origin - "The Zucchini Cookbook" by Paula Simmons, 1974.

Farmer's Sour Cream Raisin Pie (1965)

• Baked 8-inch pie shell
• 1/4 cup sugar
• 1 cup dairy sour cream
• 1 cup golden raisins
• 3 egg yolks, beaten
• 1-1/2 tbspn cornstarch
• 1/2 tspn salt
• 1/2 tspn ginger
• 1/2 tspn cinnamon
• 1/8 tspn cloves
• 1/8 tspn nutmeg
• 1/2 cup light corn syrup
• 1 tbspn grated orange peel
• Meringue (see below)

Mix sugar, cornstarch, salt, and spices in top of double boiler. Stir in corn syrup, egg yolks, sour cream, raisins, and orange peel.

Cook over hot water, stirring until smooth and thick, about 15 to 18 minutes. Pour into cool pie shell. Top with meringue. (See below.) Bake in moderate oven, about 350 degrees, until brown, about 12 to 15 minutes. 

Perfect Meringue for Topping 8-inch Pies

• 2 egg whites
• 1/4 tspn cream of tartar
• 1/8 tspn salt
• 1/4 tspn vanilla
• 1/4 cup sugar

Have egg whites at room temperature to obtain the greatest volume. Place them in a bowl with cream of tartar, salt, and vanilla. Beat with electric mixer at medium speed until entire mixture is frothy. Do not beat until eggs stiffen. 

Add sugar a little at a time, beating well after each addition. Do not underbeat. Beat until sugar dissolves to help prevent beading. Continue to beat until stuff, pointed peaks form when you lift beater slowly.

Place spoonfuls of meringue around edge of pie filling, spreading it so it touches inner edge of crust. This prevents shrinkage. Pile remainder of meringue in center of pie and spread to meet meringue around edge. 

More "Lost" Farmer's Pie Recipes

Farmer's French Pear Pie (1965)

Farmer's Butterscotch Peach Pie (1965)

(Origin - "Farm Journal's Complete Pie Cookbook" edited by Nell B Nichols, 1965.)

Stuffed Baked Potatoes with Avocado (1961)

• 3 large baking potatoes
• 1/2 cup diced avocado
• 1 cup Knudsen Hampshire sour cream
• 2 tspns salt
• 1/8 tspn pepper
• 1 tbspn milk
• 1/2 tspn paprika

Bake potatoes at 400 degrees for 60 to 70 minutes. Cut in half lengthwise. Scoop out potatoes.

Add avocado, and mash well. Add Hampshire sour cream, salt and pepper. Beat until smooth and fluffy.

Pile mixture into potato skins. Brush tops with milk. Sprinkle with paprika. Reheat at 350 degrees for about 15 minutes. Serves 6.

More "Lost" Potato Recipes
Shaker Potato Salad with Bacon (1953)

Classic Creamed Potatoes and Onions (1960)

(Origin - "Knudsen Recipes" by Knudsen Creamery Co of California, 1961)  

Sour Cream Biscuits (1949)

• 2 cups flour
• 2 tspns double-acting baking powder
• 1/4 tspn baking powder
• 1 tspn sugar
• 1 tspn salt
• 1/2 cup shortening
• 3/4 cup sour cream

Sift the dry ingredients. Cut or rub in shortening (into the dry ingredients) the same as for regular biscuits and add 3/4 cup sour cream. 

Handle and mix the same as for regular biscuits being careful not to work too much. Roll to 1/2-inch thick and cut with a biscuit cutter.

Bake at 425 degrees for 12 to 14 minutes. This makes about 12 biscuits. "They are extra rich owing to the extra amount of shortening. They are good, and quite suitable for short cake biscuits."

More "Lost" Bread Recipes
Carrot Corn Bread (1976)

Sweet Potato Bread-Cake (1953)

(Origin - "The Storz Cookbook" compiled by Arthur C Storz of the Storz Brewing Co. of Omaha, Nebraska. 1949.) 

Sour Cream Brown Sugar Cookies (1950)

• 4-1/2 cups cake flour
• 2 cups thick sour cream
• 2 eggs, well beaten
• 1-1/3 cups brown sugar
• 1 cup shortening
• 3 tspns baking powder
• 1 tspn baking soda
• 1/2 tspn salt
• 1/2 tspn nutmeg
• 1/2 tspn allspice
• 1 cup chopped nuts
• 1 cup raisins or chopped dates

Sift and mix the dry ingredients. Cut in shortening very fine as for pastry. 

Beat eggs and add to the sour cream. Add sifted brown sugar to the sour cream, and combine with the dry ingredients. Add fruit and chopped nuts.

Drop by teaspoons onto a greased cookie sheet, and bake in moderate oven 350 degrees, 16 minutes. Makes 7 dozen 2-1/2-inch cookies.

More "Lost" Culinary Arts Institute Recipes
Strawberry Coffee Cake (1971)

Classic Coffee Divinity Candy (1969)

(Origin - "Norge Binding of the Culinary Arts Institute Encyclopedia Cookbook" published by the Culinary Arts Institute, 1950.)

Southern Spinach Spoon Bread (1982)

• 1 10-oz package frozen, chopped spinach, cooked and drained
• 1 8-1/2 oz package corn muffin mix
• 1 cup sour cream
• 2 eggs
• 8 oz whole pearl onions
• 1 cup milk
• 2 tbspns butter
• 2  tbspns flour
• 1/4 tspn salt
• 1/4 tspn paprika
• 1/4 tspn pepper
• 1/2 cup melted butter

Preheat oven to 350 degrees. After spinach is cooked and drained, melt 2 tablespoons butter in a separate small saucepan. Add flour, stirring constantly. Add spices. Slowly stir in milk, stirring until sauce thickens to a medium white sauce.

Mix white sauce, spinach, onions, sour cream, eggs, and melted butter in a large bowl. Mix in corn muffin mix. Pour into a greased 1-1/2 quart glass casserole. Bake uncovered by about an hour until a toothpick inserted in the center of dish comes out clean.  Serve immediately. Serves 8. 

(Origin - "Atlanta Cooknotes" by the Junior League of Atlanta, 1982. Recipe by Lorraine Gates Staats.)

More "Lost" Recipes from the Atlanta Junior League
Beer-Batter Vegetables (1982)

Louisiana Oyster Spinach Dip (1982)

Cornflake Pancakes (1971)

• 1 cup cornflakes
• 1 cup dairy soured cream
• 2 eggs, separated
• 1/2 cup milk
• 1 cup sifted flour
• 2 tspns baking powder
• 1/2 tspn salt
• Pinch of baking soda

Combine whole cornflakes and soured cream. Beat egg yolks lightly and add. Stir in milk. 

Sift flour with baking powder, baking soda, and salt. Add to batter and beat well. Fold in stiffly beaten egg whites.

Bake on hot greased griddle as any hotcake. Serve at once with butter and maple syrup.

(Origin - "The Ladies Aid Cookbook" by Beatrice Vaughan. Published by the Stephen Greene Press of Brattleboro, Vermont, 1971. A cooectin of 300 recipes from "public suppers and socials, and bazaars" by "women's community organizations.")

More "Lost" Cornflakes Recipes
Corn Flake Dream Bars (1950)
Classic Corn Flake Chicken (1980)

Toll House Caramel Corn Flake Ring (1948)

Honey Sweet Potatoes with Corn Flakes (1946)

More "Lost" Breakfast Recipes
Fried Ham and Ham Gravy (1967)

Orange Juice Waffles with Cream (1980)

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)