Velvety Brie Soup (1988)

• 6 oz Brie cheese
• 2 ribs celery, finely chopped
• 2 carrots, finely chopped
• 1/2 onion, finely chopped
• 8 tbspns butter
• 8 tbspns flour
• 2 cans chicken broth, heated
• 1 bay leaf
• 1 tspn thyme
• 1/2 cup whipping cream
• Garnish: seasoned croutons, chopped pimento, or chopped parsley

Cut away the rind from the Brie and discard. Cut cheese into cubes and set aside. Sauté vegetables in butter in a skillet over medium heat. 

Add flour and blend, making a roux. When butter is absorbed and the mixture is thick, add the broth and stir until thickened again. Add the bay leaf and thyme.

Slowly add the Brie, stirring until melted. Add cream and heat thoroughly. Serve with your choice of garnish.  Yield: 4 to 6 servings.

More "Lost" Cheese Recipes

Hearty Wisconsin Cheese Soup with Sausage (1956)

Baked Beer Cheesy Fondue (1968)

(Origin - "Heart and Flours Cookbook - A Sampler of Recipes from the Heart of Texas" published by the Junior League of Waco, Texas, 1988.) 

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.)

Creamed Celery Casserole (1982)

• 
  3 cups celery, diced
• 1/4 cup slivered almonds
•  1/2 cup sliced water chestnuts
• 5 tbspns butter
• 3 tbspns flour
• 1 cup chicken broth
• 3/4 cup light cream
• 1/2 cup sliced mushrooms
• 1/2 cup Parmesan cheese
• 1/2 cup dry bread crumbs

Preheat oven to 350 degrees. Parboil celery 5 minutes. Drain and put in buttered casserole dish with almonds and water chestnuts. 

Melt 3 tablespoons of butter; add flour and stir until bubbly. Slowly stir in broth and cream. Simmer 5 minutes. Add mushrooms to sauce, and pour over celery.  Sprinkle with Parmesan cheese, remaining 2 tablespoons of butter, and bread crumbs.   

Bake 30 minutes or until bubbly. Yield: 6 servings.

More "Lost" Celery Recipes

Celery Victor with Crab Legs or Shrimp (1946)

California Orange Waldorf Salad (1980)

(Origin - "Philadelphia Main Line Classics" by The Saturday Club of Wayne, Pennsylvania, 1982. Recipe contributed by Elizabeth Taylor Young.)

Cream of Almond Soup (1939)

• 
  3 cups chicken stock
• 3 tbspns onion, chopped
• 6 stalks celery, cut fine
• 2 cups milk
• 1 cup cream
• 3 tbspns butter, melted
• 3 tbspns flour
• Salt, pepper, Tabasco to taste
• 1/2 tspn almond flavoring (or to taste)
• 6 tbspns almonds, chopped

Simmer together the chicken stock, onion, and celery until tender. Put through a sieve.

Scald milk and cream, and add to above mixture.  Blend and slowly stir butter, flour, and seasonings into mixture.

Stir almond flavoring into mixture. Top with chopped almonds. Serves 6. 

More "Lost" Almond Recipes

Cheese and Olive Loaf (1961)

Peg Bracken's Overnight Almond Macaroons (1960)

(Origin - "Adventures in Good Eating and the Art of Carving" by Duncan Hines and Clara Hines, 1939. This recipe was contributed by  old Mohawk Lodge in Old Forge, New York. Duncan Hines [1880 to 1959] was " was an American pioneer of restaurant ratings for travelers," and penned a food column in newspapers during the 1940s and 1950s.)

California Orange Waldorf Salad (1980)

• 1 quart apples, diced
• 2 tbspns lemon juice
• 1 cup celery, diced
• 2 cups oranges, peeled and diced
• 1/2 cup raisins
• 1/2 nutmeats (walnuts are traditional for waldorf salads)
• 1 cup mayonnaise

Marinate apples in  lemon juice. Combine apples with remainder of ingredients, and serve on lettuce cups. Serves 12.

More "Lost" Citrus Recipes

Lemonade Cookies (1980)

Orange Juice Waffles with Cream (1980)

(Origin - "Citrus Recipes - A Collection of Favorites from the Citrus Belt"  by Al Fischer and Mildred Fischer, Golden West Publishers, 1980)  

Lady Bird Johnson's Molded Cranberry Salad (1965)

• 2 cups cranberries
• 1  cup sugar
• 1 envelope unflavored gelatin
• 1-1/4 cups cold water
• 1/2 cup chopped celery
• 1/2 cup chopped nuts
• 1/2 tspn salt

Cook cranberries in 1 cup of water for 20 minutes. Stir in sugar, and cook 5 minutes longer.

Soften gelatin in 1/4 cup cold water. Add to hot cranberries, and stir until dissolved. Set aside to cool.

When mixture beings to thicken, add chopped celery, nuts, and salt. Turn into mold that has been rinsed with cold water. Chill in refrigerator until firm.

Unmold on serving plate. Garnish with salad greens, if desired.  Makes about 6 servings.

More "Lost" Cranberries Recipes
Candied Fresh Cranberries (1960)

Toll House Cranberry Pineapple Sauce (1948)

(Origin - "Eating with Uncle Sam - Recipes and Historical Bites from the National Archives" edited by Patty Reinert Mason, Introduction by Chef Jose Andres. Published by The Foundation for the National Archives, Washington D.C., 2011. Recipe was provided by the Lyndon Baines Johnson Presidential Library and Museum.) 

Bean and Bacon Chowder (1960)

• 1 cup dried navy or pea beans
• 1 quart water
• 4 slices bacon, diced
• 1 onion, chopped
• 1 cup diced potato
• 1 cup diced celery and leaves
• 1 can tomatoes
• 2 tbspns flour
• 2 cups hot milk
• 2 tspns salt
• 1/2 tspn pepper

Combine beans and water in large kettle. Bring to boil, and boil for 2 minutes. Let stand for 1 hour. 

Cook bacon and onion unit lightly browned. Add, with fat, to beans. Simmer, covered, for 1 hour. Add all ingredients, except flour and milk, and simmer 30 minutes. 

Thicken with flour blended with a little cold water. Add milk. Makes about 2 quarts.

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)

More "Lost" Soup Recipes

Cream of Spinach Soup with Egg Yolks (1976)
Cheddar Cheese Soup with Bacon and Almonds (1960)

New Orleans Bouillabaisse with White Wine (1891)

Celery Victor with Crab Legs or Shrimp (1946)

One of my pet salads, and I order it often at the Men's Grill at the St. Francis Hotel, is celery Victor (no, it wasn't named after me).

Served thoroughly chilled with a generous portion of fresh chilled crab legs or large shrimp,  it makes a satisfying lunch.

Cook two heads of trimmed good celery in boiling soup stock.  When tender, let the celery cool in the stock, then drain.  Cut the celery in half lengthwise, and again in lengthwise strips. and marinate in tart French dressing.  

Chill and serve with French dressing on crisp lettuce.  Garnish with crab legs or large shrimp which have also been marinated in French dressing.

(Origin - "Trader Vic's Book of Food & Drink" by Trader Vic Bergeron, 1946)