Caramel Ham Loaf (1957)

• 
  1/2 lb ground beef
• 1 lb ground ham
• 5 slices bread, soaked in 1 1/4 cups milk
• 3 beaten eggs
• 1/2 tspn salt
• 1/2 tspn dry mustard
• 1/3 cup brown sugar
• Whole cloves

Mix meats, soaked breads, eggs, salt, and mustard. 

In bottom of a butter loaf pan, sprinkle the brown sugar and a few cloves. Pack meat mixture on top, and bake at 350 degrees for 1 hour.

Do in individual custard cups for parties. Serves 6.

More "Lost" Ham Recipes

North Carolina Country Ham in Coca-Cola (1987)

Fried Ham and Ham Gravy (1967)

(Origin - "Helen Corbitt's Cookbook" by Helen Corbitt, Director of the Neiman-Marcus restaurants, 1957. Art by Joe Allen Hong.)  

Hadassah Cabbage Soup with Brisket (1972)

• 2 lbs cabbage
• 1 large onion
• Salt to taste
• 2 to 3 lbs brisket of beef
• 2 quarts boiling water
• 1 carrot
• 1/2 cup vinegar or lemon juice
• 4 tbspns brown sugar

Shred or chop the cabbage and onion. Salt lightly and let stand about 45 minutes, or until it sweats. Squeeze out the moisture.

Sear the meat in the pot in which soup is to be cooked. When brown on all sides, add the cabbage and continue to sear the meat and vegetables.

When light brown, stir in the boiling water, add grated or diced carrot and the seasonings. Cook over a low heat about 1 1/2 hours or until meat is tender. 

A thickening may be made of 1 tablespoon browned flour and 1 tablespoon shortening, adding 1/2 cup of the soup, and stirring until smooth. Add this thickening 15 minutes before serving.

Variation - Add 1 cup stewed tomatoes or 1/2 cup tomato paste, or 1 tart apple, diced or grated

.

More "Lost" Cabbage Recipes

Mennonite Cabbage with Bacon and Potatoes (1950)

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

(Origin - "Rochester Hadassah Cook Book" published by the Rochester, New York Chapter of Hadassah, 1972. Recipe contributed by Ruth L. Kominz.)  

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.)

Southern Coca-Cola Barbecue Sauce (1982)

• 
  1 onion, chopped
• 2 tbspns butter
• 2 cups catsup
• 10 oz Coca-Cola
• 1 bay leaf
• 1 tbspn Worcestershire sauce
• 1 tspn mustard
• 1 tspns vinegar
• 2 garlic cloves, finely chopped
•  Salt and pepper, to taste

In a medium-sized saucepan, cook the onion in butter.

Add other ingredients and simmer for 1 hour, stirring occasionally.

("This is a rich, unctuous sauce that could be taken for the basis for a bottled sauce if you didn't know better. Good on chicken, ribs, or any pork.")

More "Lost" Recipes with Coca-Cola

Coca Cola Pancake Syrup (1948)

Coca Cola Cake with Buttermilk, Marshmallows (1982)

(Origin - "Cooking of the South" by Nathalie Dupree, published by Irena Chalmers Cookbooks, Inc, 1982)

Texas Barbecue Sauce with Coffee (1983)

• 
  1 tbspn salt
• 1 tspn barbecue seasoning mix
• 1/2 tspn pepper
• 3 tbspns brown sugar
• 1/4 cup catsup
• 1/4 cup Worcestershire sauce
• 3 tbspns Dijon mustard
• 1 tspn liquid smoke
• 1 cup strong coffee
• 1/2 cup vinegar
• 1 cup vegetable oil

Mix ingredients in order given, using rotary beater when adding oil. 

Simmer slowly until thickened. Keep hot. This makes enough for about 6 pounds of meat.  Yield: 3 cups. 

More "Lost" Sauce Recipes

Cape Cod Mustard Cream Gravy (1947)

7-Up Barbecue Sauce (1957)

(Origin - "The Star of Texas Cookbook" by the Junior League of Houston, Texas, 1983.) 

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)

Mormon Gravy (1967)

• 4 tbspns meat drippings (bacon, beef, ham)
• 3 tbspns flour
• 2 cups milk
• Salt, pepper, paprika

Remove any meat from pan and measure fat. Return desired amount of fat to skillet.

Add flour and brown slightly if desired. Remove from heat and add milk, stirring well to blend. Return to heat, and cook and stir until mixture is thick and smooth. 

Season to taste. Serve with potatoes, biscuits, or corn bread. 

"Mormon gravy was common fare among the earlier settlers... The pioneers often spooned it generously over meat pies made from small pieces of left-over meat or poultry together with such vegetables as carrots, potatoes, turnips, onions, and seasoned with salt and pepper." 

More "Lost" Gravy Recipes
Quaker Tomato Gravy (1954)

Madeira Wine-Citrus Gravy for Ham (1954)

(Origin - "Famous Mormon Recipes" by Winnifred C. Jardine, published by Liddle Enterprises of Salt Lake City, Utah, 1967.)

Macaroni Parmesan Ring (1961)

• 1/2 lb macaroni
• 1 qt boiling water
• 1 tbspn salt
• 1/4 cup butter
• 1/2 cup grated Parmesan cheese
• 1 tspn parsley, chopped
• 1 tspn Beau Monde seasoning mix (see below)
• 1/4 tspn fine grind black pepper

"To make a ring, pack Macaroni Parmesan into a well-buttered 5-cup ring mold. Set in a 300 degree oven for 15 to 20 minutes. Unmold on a heated platter, and if desired, fill with braised beef or stew."

Cook macaroni in boiling salted water until tender. Drain and rinse in ho water. 

Add butter, Parmesan cheese, chopped parsley, and seasonings. Toss until butter is melted, and cheese and seasonings are mixed throughout. 

After heating as described above, served at once. Makes 6 servings.

Beau Monde seasoning - If unable to buy Beau Monde seasoning, mix the following:

• 1/4 Teaspoon sea salt.
• 1/8 Teaspoon onion powder.
• 1/8 Teaspoon garlic powder.
• 1/8 Teaspoon celery seed.
• 1/2 Teaspoon seasoning salt.

Another "Lost" Recipe from "Spice Islands"

Sole with Grapes in White Wine (1961)

Origin - "The Spice Islands Cookbook" by the Spice Islands Home Economics Staff.  Published by the Lane Book Company, 1961. Aside: Lane Book Company of Menlo Park, CA also published Sunset magazine and Sunset cookbooks.)

Alexander Hamilton's Corned Beef in Beer (1788, adapted)

• Corned beef brisket, about 3 lbs
• 3 to 4 shallots, peeled and halved if large, or 1 large red or sweet onion, peeled and cut into crescents or chunks
• 1 tspn black peppercorns
• 1 to 2 large springs fresh thyme or 1 tspn dried thyme
• 1/4 tspn grated or ground nutmeg
• 2 12-oz bottled beer (preferably a lager)
• 3 to 4 medium turnips, peeled and cut into large chunks
• 4 to 5 medium yellow potatoes cut into large chunks

1. Rinse the corned beef brisket and place it fat side up in a large (5 to 6-1/2 quarts) slow cooker. Place the shallots or onion around the meat, and add the peppercorns, thyme, and nutmeg.

Pour the beer over the brisket, plus enough water as needed to just cover the meat. Cook on high for 4-1/2 to 5-1/2 hours or 8 to 10 hours on low. 

2. Add the turnips and potatoes when about 1 hour is left on high cooking, or 1-1/2 to 2-1/2 hours left on low cooking. 

More "Lost" Beef Recipes

Chipped Creamed Beef, Southern Style (1931)

Beef Stroganoff with Coffee (1981)

(Origin - "The Hamilton Cookbook - Cooking, Eating & Entertaining in Hamilton's World" by Laura Kumin, 2017. This recipe was adapted from "The Art of English Cookery: by Richard Briggs, published in 1788.) 

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.)

Williamsburg Beef Broth with Tomatoes and Okra (1850)

• 1 soup bone
• 1 lb ground beef
• 1 lb stewing beef
• 3 ribs celery with leaves, chopped
• 2 medium onions, sliced
• 1 large bay leaf
• Pinch of oregano
• 3 cups canned tomatoes
• 1 cup okra, cut
• 2 tbspns cornstarch
• Salt and pepper to taste
• Dash of Worcestershire sauce

Put soup bone, ground beef, stewing meat, celery, onions, bay leaf, and oregano in a kettle with 2 quarts water, and simmer for 1-1/2 hours uncovered.

Remove and dice stewing meat. Strain the stock and dice stewing meat.

Add the diced stewing meat, tomatoes, and okra to the strained stock, and return to heat.  Mix the cornstarch with a little water, and stir into stock until evenly blended.

Add seasonings, and cook uncovered for 20 minutes. Serve very hot.

More "Lost" Williamsburg Recipes

Williamsburg Rum Balls (1850)

Williamsburg Sweet Potatoes (1801)

(Origin - "The Williamsburg Cookbook" by Letha Booth and the Staff of Colonial Williamsburg, published by The Colonial Williamsburg Foundation, 1971.)

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)

Zucchini Fingers Stuffed with Meat (1974)

• Zucchini, 12 small (or more, as desired)
• Vegetable oil, 2 tbspns
• Meat stuffed (see below)
• Yogurt sauce (see below)

Cut zucchini in half, lengthwise, and hollow out zucchini with apple corer. Fill with meat sauce mixture, and saute in vegetable oil for 10 minutes.  

Place in shallow greased casserole dish, top with sauce, and bake at 350 degree for 30 minutes.

Meat Stuffing

• Ground beef or lamb, 3/4 lb
• 1 onion, finely chopped
• Wheat germ, 1/4 cup
• 1 whole egg, beaten
• Salt and pepper to taste

Saute meat and onion until meat loses its red color. Cool, and add what germ, beaten egg, and seasoning. Mix well.

Yogurt Sauce

• Cornstarch, 2 tspns
• Yogurt, 1 pint
• Garlic salt, 1/2 tspn
• Oregano, 1/2 tspn if using beef
• Mint, 1/2 tspn, crushed, if using lamb

Mix cornstarch with half of yogurt. Stir into other half of yogurt and add seasonings. Heat on low until piping hot. Pour over zucchini fingers and bake. 

More "Lost" Zucchini Recipes
Zucchini and Tomatoes Au Gratin (1964)
Zucchini Chocolate Chip Cookies (1961)

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

Classic Hamburger Corn-Pone Pie (1982)

• 1 lb ground beef
• 1 can kidney beans
• 1 large can tomatoes
• 1 tspn Worcestershire sauce
• 2 tspns chili powder
• 3/4 tspn salt
• 1 onion chopped
• 1 package Jiffy corn bread mix (or homemade)

Brown meat and onions. Drain. Add seasonings and tomatoes, cover, and simmer for 15 minutes.  

Add beans. Pour meat mixture into casserole, and top with corn bread batter. Bake at 425 degrees for 30 minutes.

More "Lost" Classic Recipes

Classic Swiss Steak in Gravy (1952)

Classic Fritos Meat Loaf (1955)

(Origin - "the Washington Cookbook" by Steven D. Harvey, published in 1982. "the Washington Cookbook is a fine collection of recipes gathered from all around the State of Washington.")

Sweet and Sour Pineapple Meatballs (1978)

• 3 lbs ground beef
• 1-1/2 cups cracker crumbs
• 12 oz evaporated milk
• 1 cup onion, chopped
• 2 tspns seasoned salt
• 1 cup oil
• 1 cup chicken bouillon
• 3 green peppers, diced
• 8 to 10 slices pineapple in chunks
• 4 tbspns cornstarch
• 4 tbspns soy sauce
• 1-1/2 cups vinegar
• 1-1/2 cups pineapple juice
• 1 cup sugar
• 1 tspn salt
• Pepper

Mix first 5 ingredients and shape into tiny balls. Cook in oil until brown and remove. Drain oil from skillet, reserving about 2 tablespoons.

Add bouillon, green peppers, and pineapple. Cover and cook over medium heat for 10 minutes. Meanwhile, mix cornstarch, soy sauce, vinegar, pineapple juice, sugar, salt, and pepper. Add to mixture in skillet. Simmer, stirring constantly, until mixture thickens. 

Return meatballs to sauce. Serve in chafing dish with cocktail picks. Yield: 20 to 30 servings.

(Note - Make larger meatballs and serve on rice or chow mein noodles. It makes a colorful, tasty main dish. It can be made ahead and refrigerated or frozen, with the meatballs and sauce in separate containers.)

More "Lost" Pineapple Recipes
Hawaiian Pineapple French Toast (1941)

Hawaiian Pineapple Bars (1967)

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

Ol' Timey Southern Fried Steak with Milk Gravy (1974)

"For each pound of round steak, use:

• 1 tspn salt
• 1/4 cup flour
• 1/2 cup water
• 1 tbspn fat
• Onions
• Carrots
• Pepper to taste

"Cut steak into serving pieces, salt and pepper, and roll in flour.  Pound in flour with the edge of a heavy pan.  

"Brown in fat, and add some sliced onions and carrots. Cover and simmer until tender. Make a milk gravy of drippings left in pan, and pour over steak."

More "Lost" Steak Recipes

Hunter's Steak in Red Wine Gravy (1935)

Classic Swiss Steak with Cheddar Cheese (1967)

(Origin - "Southern Appalachian Mountain Cookin" by Louise and Bil Dwyer, 1974.) 

Toasted Hot Santa Fe Sandwich (1930)

• 1 lb cooked roast beef, diced fine
• 4 hard-boiled eggs, chopped fine
• 4 green chiles, diced fine
• 1/2 cup pimentos, diced fine
• 1 celery stock, diced fine
• 1/4 lb Swiss cheese, diced fine
• 1/2 cup mayonnaise
• 1 tspn lemon juice
• 1/2 cup chili sauce
• 8 drops Tabasco sauce
• White toasting bread, cut into 1/2-inch slices

Warm both sides of bread under the broiler before topping with the sandwich spread. Place diced cook beef, hard-boiled eggs, green chiles, pimento, celery, and Swiss cheese in a bowl. 

Add mayonnaise, lemon juice, chili sauce, and Tabasco sauce. Mix thoroughly and spread generously on bread slices. 

Place on baking sheet and put 5 inches under preheated broiler. Toast until topping is browned and bubbly. Serve open faced. Yields 6 servings.

More "Lost" Sandwiches

The Highball Sandwich (1940)

Classic Brown Derby Monte Cristo Sandwich (1959)

(Origin - "Dining by Rail - The History and Recipes of America's Golden Age of Railroad Cuisine" by James D. Porterfield, published in 1993.) 

Mennonite How to Make Bologna "Old Recipe" (1950)

• 75 lbs ground beef
• 5 lbs brown sugar
• 4 lbs salt
• 3 oz pepper
• 2 oz saltpeter

Mix as you would sausage and stuff tightly in muslin sacks 4 inches wide by 24 to 30 inches long.

Hang in cellar one week, and then smoke to improve flavor. A coat of paraffin applied to the bags with with a brush will help to preserve the bologna. 

More "Lost" Recipes

How to Make Vinegar (1861)

How to Make Yeast (1860)

(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. Ira Newcomer of Seville, Ohio and Mrs. David Kornhaus of Orrville, Ohio.) 

California Tamale Pie (1958)

• 2 cups coarsely ground beef
• 1/2 cup seedless raisins
• 1 cup chopped onion
• 1 finely cut clove of garlic
• 1/4 cup cooking oil
• 3-1/2 cups tomatoes (1 No. 2-1/2 can)
• 1-3/4 cups whole kernel corn
• 3 tbspns chili powder
• 1-1/2 tspns salt
• 3 tbspns flour
• 1 cup whole ripe olives
• 1/2 cup grated cheese
• 3 cups boiling water
• 2 tspns salt
• 2 tspns oil
• 1 cup yellow cornmeal

Rinse and drain raisins. Fry onion, garlic, and meat in oil until lightly browned, about 15 minutes. Add tomatoes, corn, and salt, and simmer about 15 minutes. 

Combine chili powder and flour, add sufficient cold water to mix to a paste, and add to hot mixture. Cook for 2 minutes. Add raisins, olives, and cheese. Heat to the boil.

Combine boiling water with salt and oil.  Very slowly add corn meal, keeping the mixture boiling briskly. Cook for about 5 minutes or until thickened. Place a layer of cornmeal in a greased baking dish. Add a thick layer of meat mixture, and top with cornmeal. 

Brush with butter, bake at 350 degrees for about 45 minutes. Cut into squares. Serves 8.

More "Lost" Casserole Recipes

Luau Sweet Potato Casserole (1965)

Chicken a la King in Butter (1917)

(Origin - A Book of California Cookery" by the Oakland Tribune, Martha Lee, Home Economics Editor, 1958.)

Fritos Tamale Loaf (1958)

• 1 17-oz can cream-style corn
• 4 oz, Frito corn chips
• 1-1/4 cups canned tomatoes
• 2 eggs, beaten
• 24 ripe olives
• 1/2 lb ground beef 
•  2 tbspns fat
• 1 tspn chili powder
• 2 tspns salt
• 1 clove garlic, minced
• 1/4 tspn pepper
• 1/4 tspn dried basil optional)

Combine the cream-style corn, Frito corn chips, salt, pepper, and dried basil. Lightly saute the ground beef and garlic in fat, then add the canned tomatoes and chili powder.

Simmer 5 minutes, then combine with the cream-style corn mixture. Add the beaten eggs and olives, and mix together.

Bake in a greased loaf pan at 350 degrees for 1 hour. Serves 6 generously, and is good warmed over.

More "Lost" Casseroles

Classic Creamed Chicken a la King (1981)

Lobster Thermidor (1970)

(Origin - "Fritos Pie - Stories, Recipes, and More" by Kaleta Doolin, published by Texas A&M University Press, 2011)