Hadassah Cauliflower Divan (1972)

• 3 cups cooked cauliflower rosettes
• 2 tbspns butter
• 2 tbspns flour
• 1 1/4 cups milk
• 1 1/2 tspns salt
• 3/4 cup grated sharp Cheddar cheese
• 1/2 cup soft bread crumbs
• 1 tbspn butter

Melt the 2 tablespoons butter in saucepan and blend in flour. Remove from heat and gradually stir in milk. Return to heat and cook to medium thickness, stirring constantly. 

Add 1/2 teaspoon salt and Cheddar cheese. Arrange cauliflower in greased 1-quart casserole, sprinkling with remaining salt. 

Pour cheese over all and top with bread crumbs. Dot with remaining butter. Bake uncovered in 350-degree oven, 45 minutes or until bread crumbs are brown. Serves 6.

More "Lost" Cauliflower Recipes

Cauliflower with Eggs (1952)

San Francisco Cream of Cauliflower Soup (1910)

Origin - "Rochester Hadassah Cook Book" published by the Rochester, New York Chapter of Hadassah, 1972. Recipe contributed by Arlean Levinson.)  

Vegetable Beer Chowder with Cheese (1976)

•  1 9-oz package frozen green beans, thawed
• 1 10-oz package frozen corn, thawed
• 1/4 cup chopped onion
• 1/4 cup butter
• 1/4 cup flour
• 1 tspn salt
• 1/2 tspn dry mustard
• 2 cups milk
• 1 cup beer
• 2 cups shredded Cheddar cheese

1. Sauté vegetables in melted butter in large saucepan.

2. Stir in flour, salt, and dry mustard. Cook until bubbly, stirring constantly.

3. Gradually add milk and beer, stirring constantly to boiling. Cook 1 minute.

4. Stir in cheese until melted. 4 to 6 servings.

More "Lost" Chowder Recipes

Cheddar Corn Chowder (1976)

Potato Chowder with Bacon (1911)

(Origin - "Bread & Soup Cookbook" published by the Culinary Arts Institute, as part of their Adventures in Cooking series, 1976.)

Classic Chicken Divan Casserole (1969)

•  1  5-to-6 lb chicken
• 1/2 cup flour
• 1 cup milk
• 2 cups chicken broth
• 1 cup mayonnaise
• 1 tspn lemon juice
• 1 tspn curry powder 
• 1 bunch broccoli, cooked
• Buttered bread crumbs

Cook chicken until tender. Drain and reserve broth. Remove bones and skin.

Combine flour, milk, and chicken broth in saucepan. Cook together until thick. Remove from heat. Add mayonnaise, lemon juice, and curry.

Place chicken and broccoli in layers in casserole. Pour sauce over top. Cover with bread crumbs.

Bake for 45 minutes in 350-degree oven. Yield: 6 to 8 servings.

More "Lost" Chicken Recipes

Mormon Chicken and Dumplings (1967)

Original Shake and Bake Chicken Coating (1982)

(Origin - "Republican Woman's Cookbook - Meats" published by the National Federation of Republican Women, " 1969. Introduction by First Lady Pat Nixon. Recipe contributed by Mrs. William Roger, wife of Secretary of State, Washington D.C.) 

Classic Yellow Squash Casserole with Cheese (1983)

• 3 lbs yellow squash, sliced
• 3 tbspns bacon drippings
• 1/2 tspn salt+
• 1 cup sharp Cheddar cheese, grated
• 1/2 cup milk
• Small amount of water
• 1 medium onion, chopped
• 1 cup cracker crumbs
• 1/4 tspn black pepper
• 3 tspns butter
• 1 egg, beaten

Sauté onion in bacon drippings. Add squash and small amount of water. Cook until squash is tender.

Remove from heat. Add remaining ingredients, reserving 1/2 of Cheddar cheese. Pour into baking dish, and sprinkle remaining cheese on top.

Bake at 350 degrees for about 20 to 25 minutes. 

More "Lost" Squash Recipes

Yellow Squash Muffins (1984)

Early American Squash Pie (1841)

(Origin - "Pots, Pans, and Pioneers III" by the Telephone Pioneers of America, Louisiana Chapter No. 24, 1983. Recipe by Audrey Alexius of Covington, Louisiana.)

Scalloped Carrots (1974)

• 2 tbspns butter
• 2 tbspns flour
• 1/8 tspn nutmeg
• 1 1/3 cups milk or light cream
• 1 tspn salt
• 1/8 tspn pepper
• 1 egg, lightly beaten
• 3 cups finely diced, well-drained cooked carrots
• 1 cup fairly coarse soda-cracker crumbs mixed with 2 tbspns melted butter

1. In a medium-sized heavy pan, melt 2 tbspns butter over moderate heat. blend in flour and nutmeg, add milk or light cream, and heat, stirring constantly, until thickened and smooth -- about 3 minutes. Stir in salt and pepper. Mix a little of the hot sauce with the egg, then stir back into pan.

2. Combine sauce with carrots, pour into a 6-cup buttered casserole dish, and scatter the cracker-crumb topping evenly on top.

3. Bake uncovered in a moderate oven (350 degrees) for 30 to 35 minutes or until browned and bubbling.

More "Lost" Carrot Recipes

Carrot Marmalade (1913)

Charlie Brown's Carrots Everyone Likes (1969)

(Origin - "The Grass Roots Cookbook" by Jean Anderson, published by  New York Times Books, 1977.) 

Southern Hot Cabbage Salad with Bacon (1966)

• 1 tender young cabbage
• Salt and freshly ground pepper
• 2 garlic cloves, chopped fine
• 3/4 cup diced lean bacon
• 2 tbspns oil
• 1 tbspn wine vinegar

Shred cabbage finely. Remove core and heavy ribs. Sprinkle with salt and pepper.

Heat diced bacon, oil, and wine vinegar over moderate heat in heavy skillet until bacon is done and rendered into pot. Place cabbage in a warm bowl; pour in bacon mixture. Serve at once after tossing well.  Yield: 6 servings.

Another "Lost" Cabbage Recipe

Mennonite Cabbage with Bacon and Potatoes (1950)

(Origin - "Vegetables - Southern Living Cookbook" intro by Lena Sturges, Foods Editor, Southern Living. Recipe contributed by Mrs. Henry Fowler of Dallas, Texas.) 

Southern French-Fried Celery (1983)

• 6 stalks celery, cleaned and cut into 3-to-4-inch pieces
• 2 eggs, beaten
• 1/2 tspn salt
• 1/4 tspn pepper
• 1 cup cracker crumbs
• Vegetable oil

Cook celery, covered, in boiling, salted water for 15 minutes, until tender. Drain.

Combine eggs, salt, and pepper. Dip celery pieces in egg mixture, then roll in cracker crumbs.

Deep fry in hot oil (375 degrees) until golden brown. Drain on paper towels, and serve immediately. Yield: 4 appetizer servings. 

More "Lost" Celery Recipes

Creamed Celery Casserole (1982)

Celery Victor with Crab Legs or Shrimp (1946)

(Origin - "The Southern Heritage Vegetables Cookbook" by Southern Living, part of Oxmoor House, 1983.)

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.)

Classic Autumn Squash and Bacon Casserole (1967)

• 
  4 strips bacon
• 5 medium yellow squash 
• 1 medium onion, chopped
• 1 tbspn butter
• 2 eggs. beaten
• Salt and pepper, to taste
• 1/2 cup grated cheese

Fry bacon until crisp, and save grease. Crumble bacon and set aside.

Boil squash until tender, and drain. Brown onion in bacon grease. Add butter, squash, eggs, salt, and pepper.  Cook, stirring constantly until eggs are done.

Place half of squash mixture in 2-quart casserole dish. Sprinkle with half of cheese and half of bacon. Add remaining squash mixture and top with remaining cheese and bacon. 

Bake at 350 degrees until cheese melts. Serves 4 to 6.

More "Lost" Recipes from Huntsville, Alabama

Alabama Deep Dish Fresh Peach Pie (1967)

Alabama Twice-Baked Potatoes with Bacon (1967)

(Origin - "Huntsville Heritage Cookbook" by The Grace Club Auxiliary, Inc. of Huntsville, Alabama, 1967. Recipe contributed by Mrs. Frank Mickle.)

Charlie Brown's Carrots Everyone Likes (1969)

• 
  4 cups carrots, peeled and coarsely grated
• 1/2 tspn salt
• 1 tspn granulated sugar
• 1 1/2 cups water
• 2 tspns brown sugar
• 1/4 cup cream 

Cook carrots in water with salt and granulates sugar until tender. Watch carefully so that water does not cook away too fast and carrots burn. 

Remove from heat and mash with potato masher (not too smooth). Add brown sugar and cream. Mix well and serve with butter on top. Serves 4.

More "Lost" Carrot Recipes

Carrot Soup with Potatoes (1911)

Old-Time Sweet Carrot Jam (1914)

 

(Origin - "Peanuts CookBook" cartoons by Charles Schulz, recipes by June Dutton. Published by Cider Mill Press, 1969.)

Turkey Cream Stew with Peas (1976)

• 
  1/3 cup butter
• 1/3 cup flour
• 1 cup cream or evaporated milk
• 1 1/4 cups turkey or chicken broth
• 2 cups diced turkey
• I cup each: drained peas, diced carrots, tiny whole white onions
• 1/4 cup California sherry (optional)

Melt butter, stir in flour. Add cream and broth. Cook, stirring constantly, until mixture boils and thickens. 

Add all other ingredients. Heat gently, but thoroughly. Serve on hot biscuits or with egg noodles or rice. 

More "Lost" Turkey Recipes 

Deviled Turkey (1890)

Turkey and Crab Stuffed Squash on the Half Shell (1960)

(Origin - "California Five-in-One Cookbook" by Al Fischer and Mildred Fischer. Published by Golden West Publishers, 1976.)

Yellow Squash Muffins (1984)

• 
  2 lbs yellow squash
• 2 eggs
• 1 cup butter, melted
• 1 cup sugar
• 3 cups flour
• 1 tbspns plus 1 tspn baking powder
• 1 tspn salt

Wash the squash thoroughly, trim off the ends, cut into 1-inch pieces. and cook in a small amount of water for 15 to 20 minutes, or until soft. Drain well and smash. Measure 2 cups of squash.

Combine the squash. eggs, and butter. Stir well and set aside.

Combine the remaining ingredients in a large bowl. Make a well in the center of mixture; add the squash mixture. Stir just until moistened. Spoon into greased muffin pans and bake at 375 degrees for 20 minutes. Yields 18 to 24 muffins. 

More "Lost" Muffin Recipes

Cheddar Cheese Muffins (1985)

Sunset's Corn Pineapple Muffins (1963)

(Origin - "Utah Dining Car Cookbook" by the Junior League of Ogden, Utah, 1984.) 

Carolina Fresh Spinach in Cream (1950)

• 
  3 lbs young tender spinach
• 1 heaping tbspn butter
• 1 tbspn flour
•  1 tbspn finely grated onion
• 1/4 cup heavy whipping cream
• Salt and pepper to taste

Prepare spinach by washing carefully and discarding all tough stems. Throw spinach into a kettle of boiling water and boil 3 minutes. No longer!

Remove from fire and drain. In a heavy pan, put butter. Shake on it the flour. Blend well. Add spinach, grated onion, cream, salt, and pepper. 

Heat thoroughly and serve immediately. This is equally good if sour cream is used in place of whipping cream. Serves 8.

More "Lost" Spinach Recipes

Southern Spinach Spoon Bread (1982)

Spinach Gratin with Eggs (1952)

(Origin - "Charleston Receipts" collected by The Junior League of Charleston, South Carolina, 1950. "American's Oldest Junior League Cookbook in Print." This recipe was by Mrs. Henry P. Staats.)

Spinach Dumplings (1981)

• 
  1 1/2 lbs spinach
•  4 scallions
• 1 1/2 cups ricotta cheese
• 1 cup breadcrumbs
• 2 eggs, beaten
• 1/2 cup grated Parmesan cheese
• 1 tspn basil
• 1/2 tspn freshly grated nutmeg
• 1 cup flour
• 1/4 cup heavy cream
• Salt and pepper, to taste

Wash the spinach well and dry it thoroughly. Chop the scallions and the spinach finely in a processor and transfer them to a mixing bowl. 

Add the ricotta, breadcrumbs, eggs, 1/4 cup Parmesan cheese, basil, and nutmeg, and beat them with a wooden spoon or electric mixer. Season with salt and pepper, to taste, and refrigerate for at least 2 hours.

Spread the flour on a sheet of wax paper. Take a heaping tablespoon of the spinach mixture, and roll it into a 3-inch sausage shape with your hands, then roll it in flour. Continue in this manner until all of the mixture is used. Pour 1/4 cup of cream into a 9-x-13-inch baking dish.

Boil at least 2 inches of salted water in a deep skillet. Reduce to a simmer and immerse 6 to 8 dumplings at a time. The dumplings are cooked when they float to the surface. Remove them with a slotted spoon, draining off all water.

Place them neatly in a line in the baking dish, and repeat until all the dumplings are cooked. Distribute the remaining Parmesan cheese over all the dumplings. Bake for 10 minutes. Serves 6 to 8.

(Note - "The spinach mixture can also be spooned into a casserole, topped with 1/2 cup heavy cream, and 1/4 cup Parmesan cheese, and baked at 375 degrees for 30 minutes.)

More "Lost" Spinach Recipes

Lawry's Creamed Spinach with Bacon (1938)

Spinach Gratin with Eggs (1952)

(Origin - "Fresh Garden Vegetables" by Libby Hillman, published by Irena Chalmers Cookbooks, Inc. 1981.) 

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

• 
  1 medium head red cabbage
•  4 slices bacon, diced
• 1/4 brown sugar, packed
• 2 tbspns flour
• 1/2 cup water
• 1/4 cup vinegar
• 1 tspn salt
• 1/8 tspn pepper
• 1 small onion, sliced
• Salt and pepper, to taste

Prepare and cook 5 cups shredded red cabbage by washing, cutting in quarters, and shredding the cabbage. To a pot of water, add 1/2 teaspoon salt per cup of water, and 2 tablespoons of vinegar or lemon juice. Cover and heat to boiling. Add shredded cabbage, cover, and cook about 10 minutes. Drain.

Fry bacon until crisp; remove and drain. Pour off all but 1 tablespoon of bacon drippings in skillet. Add water, vinegar,brown sugar, salt, pepper, and onion. Cook, stirring frequently, about 5 minutes or until mixture thickens. 

Add bacon and sauce mixture to hot cabbage. Stir together gently and heat through. If desired, garnish with additional crisply friend diced bacon.

More "Lost" Cabbage Recipes

Scalloped Cabbage Casserole (1911)

Mennonite Cabbage with Bacon and Potatoes (1950)

(Origin - "Betty Crocker's Cookbook" by published General Mills, 1969. My cherished copy, printed in 1973, was given to me by my Mother as a wedding gift.) 

Milwaukee Green Bean Casserole with Cheese (1959)

• 
  2 10-oz packages French-cut green beans, thawed
• 1 cup water chestnuts, sliced
• 1/2 lb fresh mushrooms, sliced
• 2 cups white cream sauce
• 1 medium-sized onion, chopped
• Salt to taste
• 1 cup aged cheddar cheese, grated
• 1 can French-fried onions, crumbled

In a buttered 2-quart casserole, in alternating layers, place half the green beans, half the water chestnuts, half the mushrooms, and half the chopped onion.

Cover with half the cream sauce, sprinkle lightly with salt and cheese. Repat layers with remainder of ingredients. 

Bake at 350 degrees about 1 hour. Top with crumbled French-fried onions and bake 10 more minutes. Serves 8.

More "Lost" Vegetable Recipes

Carolina Spinach Balls (1978)

Brussels Sprouts with Hot Bacon Dressing (1978)

("Origin - Be Milwaukee's Guest" by the Junior League of Milwaukee, 1959. This recipe was by Emilie Pohlig Stotzer.)

Peanut Dip Sauce for Vegetables (1982)

Mix well until blended:

• 1/3 cup crunchy peanut butter
• 3 tbspns firmly packed brown sugar
• 1/2 tspn crushed red pepper
• 1/4 cup lemon juice
• 2 tbspns chili sauce or catsup
• 1/2 tspn soy sauce

Serve at room temperature with cucumber and jicama slices, bell pepper strips, pineapple chunks, or any other vegetables. 

More "Lost" Appetizer Recipes
Apple Cheese Logs with Bacon (1979)

James Beard's Croque Monsieur (1940)

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

Carolina Spinach Balls (1978)

• 20 oz frozen chopped spinach
• 2 cups Pepperidge Farm seasoned dressing
• 1 large onion, chopped
• 6 eggs, beaten
• 3/4 cups butter, melted
• 1/2 cup Parmesan cheese, grated
• 1 tspn garlic salt
• 1 tspn pepper

Preheat oven to 350 degrees. Cook spinach according to package directions; drain well.

Mix all ingredients with spinach. Shape into balls, and bake 20 minutes. Yields 120 small balls.  

Note - Balls can be frozen before baking. thaw for 1 hour, then bake 20 minutes.)

More "Lost" Spinach Recipes

Lawry's Creamed Spinach with Bacon (1938)

Southern Spinach Spoon Bread (1982)

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

Brussels Sprouts with Hot Bacon Dressing (1978)

• 2 eggs
• 1/4 cup sugar
• 2/3 cup white vinegar
• 1/3 cup water
• 1/2 tspn dry mustard
• 1 tspn salt
• 1/4 tspn pepper
• 12 strips bacon, halved crosswise
• 1 tbspn salt
• 6-10 oz. packages frozen brussels sprouts, thawed

In a screw top jar, beat eggs lightly with a fork; add sugar, vinegar, water, dry mustard, salt, and pepper.  Shake to blend and place covered jar in refrigerator.

About 1 hour before serving, fry bacon and drain on paper towel. Remove all but 4 tablespoons grease. Reduce heat to low, shake jar mixture, and add to skillet.

Stir until sauce is thick. Set aside. Cook brussels sprouts in boiling, salted water about 8 minutes and drain. Serve with warm sauce poured over them, and garnish with crumbled bacon. Serves 8 to 10.

More "Lost" Brussels Sprouts Recipes
Brussels Sprouts in Cream (1976)

Brussels Sprouts Chablis Bacchanalian (1963)

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. Henry H. Mounger.) 

Fricasseed French Green Beans (1841)

"Boil one quart of green beans until soft. 

"Strain off the water, put them in a sauce-pan with half a pint of sweet cream, a little salt, and grated nutmeg, sprinkle over a little flour, and let them stew for ten minutes."

More "Lost" Historic Recipes
Civil War Vegetable Soup with Ham (1861)

Abraham Lincoln's Tennessee Cake with Cider Sauce (1835)

(Origin - "Early American Cookery - The Good Housekeeper" by Sarah Josepha Hale, 1841. The author was editor of the famed 19th-century publication, Godey's Lady's Book, Republished by Dover Publications in 1996.)