Scalloped Tomatoes (1982)

• 3 lbs tomatoes
• 2 cups lighted packed fresh bread crumbs
• 8 tbspns butter
• 1/2 cup minced shallots or onions
• Chopped basil (optional)
• Salt and freshly ground pepper

Peel and halve the tomatoes. If the tomatoes are very large, cut each half into 2 thick slices. Let drain while preparing the bread crumbs.

Heat 7 tablespoons of butter, and sauté the onions or shallots until wilted. Stir in the bread crumbs, coating with butter, and lightly cook. Add the basil, and season with salt and pepper.

Place half the tomato slices in a buttered 8-x-8-inch baking dish. 
Top with half the crumb mixture. Repeat the layering and dot with remaining butter. Bake in a preheated 350 degree oven for 30 minutes. Serves 4 to 6.

More "Lost" Tomato Recipes

Tomato Quiche (1983)

Old-Time Tomato Cookies (1926)

(Origin - "The Victory Garden Cookbook" by Marian Morash, published by Alfred A. Knopf, 1982.) 

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.)

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.)

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.) 

Kentucky Maple Syrup Salad Dressing (1949)

• 1 cup malt vinegar
• 3 tspns salt
• 1/4 tspn paprika
• Dash of tabasco or another hot dressing
• Juice and pulp of 2 small onion, grated
• 1/2 to 3/4 cup real maple syrup
• 1 cup real olive oil

In a mixing bowl, place the malt vinegar and add salt, paprika, tabasco sauce, onion juice and pulp. Mix well. 

Add maple syrup. Stir until blended, then add olive oil. Pour into a bottle or jar and shake well. 

This dressing is especially good with pear, pineapple, or any fruit salad, cheese and fruit aspics, or with any salad requiring a sweet dressing. 

Variation - Add 1/4 tspn poultry seasoning and 1/4 tspn dry mustard to above dressing, mixing these ingredients with the vinegar and proceeding as follows. This gives a much spicier flavor.

More "Lost" Salad Dressings

Classic Brown Derby Cobb Salad (1937)

Brown Derby Old-Fashioned French Dressing (1959)

(Origin - "Out of Kentucky Kitchens" by Marion Flexner, with preface by Duncan Hines, 1949.) 

Southern Onions Au Gratin with Cheddar Cheese (1983)

•  12 medium onions, peeled
• 1/4 cup plus 2 tbspns, butter
• 1/4 cup plus 2 tbspns, flour
• 2 cups milk
• 1/2 tspn salt
• 4 oz shredded sharp Cheddar cheese
• 1 cup soft bread crumbs
• 1/2 cup chopped almonds, toasted

Cut a 1/4-inch slice from the top of each onion. Reserve slices for use in another recipe.

Cover and cook onions in boiling salted water for 30 minutes or until tender but not mushy. Drain, place in a lightly greased 13-x-9-x-2-inch baking dish, and set aside. 

Melt 1/4 cup butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until until thickened and bubbly. ADd salt and Cheddar cheese. Pour cheese sauce over onions.

Melt remaining butter, and toss with bread crumbs. Sprinkle buttered bread crumbs and toasted almonds over onions. Bake at 350 degrees for 15 minutes or until lightly browned. Yield: 12 servings. 

More "Lost" Onion Recipes

Onion Pie with Ritz Cracker Crust (1984)

Yankee Baked Apples and Onions (1963)

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

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.)

Stuffed Cheese Potatoes with Spinach (1987)

•  4 potatoes, each about 1/2 lb, scrubbed
• 1/2 lb spinach, washed and stems and ribs removed
• Salt
• 1 small clove, garlic, crushed
• Pinch of ground nutmeg
• Pepper
• 1 cup shredded Cheddar cheese

1. Preheat oven to 400 degrees.

2. Put the potatoes on cookie sheet and bake in oven for 1 1/2 hours, until they are tender.

3. Put the spinach in a saucepan with only the water that clings to the leaves. Lightly sprinkle with salt, cover the pan, and cook over moderate heat for about 5 minutes, until the spinach is soft and tender.

4. Drain the spinach well, then chop roughly. Put in a bowl with the garlic, ground nutmeg, and seasoning to taste.

5. Hold the hot potatoes with a cloth and cut in half lengthwise. Scoop the flesh into the bowl of spinach, leaving the potato skins intact. Mix together with a wooden spoon, then spoon the mixture back into the skins, piling it up neatly in the center.

6. Put the potatoes back on the cookie sheet, and sprinkle them equally with the shredded Cheddar cheese. Return to oven for 10 to 15 minutes, until the cheese is melted and lightly browned. Serve at once. 

More "Lost" Potato Recipes

Beer and Pretzel Baked Potato (1982)

Alabama Twice-Baked Potatoes with Bacon (1967)

(Origin - "Nice 'N Easy Family Cookbook" by H.S. Stuttman, Inc, 1987.) 

Tomato Casserole with Cheese and Onion Rings (1982)

• 
  1 can French-fried onion rings
• 16 oz tomatoes, sliced, or 16-oz can stewed tomatoes
• 1 1/2 cups grated Cheddar cheese
• Parmesan cheese

Layer tomatoes and Cheddar cheese in casserole dish.

Top with French-fried onion rings, then sprinkle with Parmesan cheese.

Bake at 350 degrees until bubbly, about 20 to 30 minutes. serves 6.

More "Lost" Tomato Recipes

Tomatoes in Cream (1972)

Tomato Cheese Soup with Bacon Croutons (1952)

(Origin - "Cooking with Class" published by The Parents' Council of Charlotte Latin Schools, Inc., Charlotte, North Carolina, 1982.)

Tomato Mince-Meat (1923)

 "Chop one peck green tomatoes or put them through food-chopper using coarse cutter,  drain off juice, and add as much water as there was juice.  Also add five pounds brown sugar and two pounds chopped raisins.

"Cook slowly until the tomatoes are tender, then add two tablespoons each of Larkin cloves, cinnamon, allspice, and salt, and one cup vinegar. 

"Boil about five minutes, stir frequently, then add six large sour apples that have been peeled, cored, and chopped. 

"When the apples are done, the mince-meat is ready for jars. Seal while hot. You will find this very delicious for pies."

More "Lost" Tomato Recipes

Old-Time Tomato Cookies (1926)

Civil War Fried Tomatoes (1865)

(Origin - " Larkin Housewives' Cook Book - Good Things to Eat and How to Prepare Them" by Larkin Co., Inc. Recipe by Mrs. J.A. Harvey of Strawberry Point, Iowa, 1923.) 

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.)

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.)

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.)

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.)

Parsnip Cream Fritters (1846)

• 1 lb parsnips
• 2 eggs
• 1/2 cup heavy cream
• 1 tbspn lemon juice
• Rind of 1 lemon
• 4 tbspns of butter, melted
• 1/4 tspn nutmeg
• 1 cup bread crumbs
• Salt and white pepper to taste

Cut off the parsnips' root ends and tops. Boil the parsnips in their skins in salted water until fork tender, anywhere from 10 to 20 minutes. When they are cool, strip off and discard their skins. Cut the parsnips in pieces and puree.

Beat the eggs into the cream, and then beat this mixture into the puree with the lemon juice, lemon rind, half the butter, and the seasonings. Taste for seasoning.

Shape puree into 3-inch cakes and roll in bread crumbs. Heat remaining butter in a skillet, and fry the parsnip cakes, adding more butter if needed. Serves 4.

"If you don't want to bother shaping the puree into fritters, simply pile it into a buttered baking dish and brown it in the oven."

More "Lost" Parsnips Recipes

Parsnips Stewed in Dark Beer (1627)

Parsnips in Candied Orange Sauce (1964)

(Origin - "I Hear America Singing - The Cooks and Recipes of American Regional Cuisine" by Betty Fussell, published by Penguin Books, 1986. Author found this recipe in "Domestic Receipt Book" by Miss Beecher, published in 1846.) 

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.)