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 Chocolate Butter Cake (1986)

• 4 oz unsweetened chocolate
• 2 cups sifted all-purpose flour
• 2 tspns baking powder
• 1/2 tspn salt
• 8 tbspns (1 stick) butter, cut into pieces
• 2 cups sugar
• 2 eggs, separated
• 1 1/4 cups milk
• 1 tspn vanilla extract
• Chocolate Finale Frosting (see below)

1. Preheat oven to 350 degrees.

2. Melt chocolate in a double boiler over simmering water. Set aside but keep warm.

3. Combine the sifted flour with the baking powder and salt, and sift again. Set aside. 

4. Cream the butter and sugar thoroughly with an electric mixer. Add the egg yolks, and beat until mixture falls in ribbons from spoon. It should be smooth and silky looking like mayonnaise. Add the melted chocolate and blend thoroughly. 

5. Add the flour mixture in batches, alternating with the milk. Beat it in by hand with a rubber spatula or a whisk. Blend in the vanilla. 

6. Beat the egg whites until they hold a stiff peak but are not dry or grainy. Gently fold them into the chocolate batter. 

7. Spoon the batter into 2 greased and lightly floured or wax-paper-lined 9-inch cake pans. The pans should be no more than 3/4 full. Place the pans on the middle shelf of the oven, and bake for 30 to 35 minutes. A cake tester or small skewer inserted in the middle should come out clean.

8. Remove the cakes from the over and allow them to cool about 3 minutes. Run a thin knife around the edges of the pans to loosen the cakes, and turn them out onto a cake rack. Cool completely before frosting.

Chocolate Finale Frosting for Classic Chocolate Butter 

• 10 oz dark sweet or semisweet chocolate
• 4 tbspns heavy or whipping cream
• 6 tbspns butter
• 2 tspns vanilla extract

Heat the chocolate and cream in a double boiler and mix gently until smooth. Removed from heat and stir in the butter and vanilla. 

More "Lost" Cake Recipes

Oregon Fresh Apple Cake with Butter Sauce(1980)

Georgia Nutmeg Delight Cake (1977)

(Origin - "The Heritage of Southern Cooking" by Camille Glenn. Published by Workman Publishing Co., 1986.) 

Classic Cheddar Cheese Soup (1968)

•  2 tbspns butter
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped celery
• 3 tbspns flour
• 5 cups chicken stock, fresh or canned
• 1/2 lb Cheddar cheese, coarsely grated (about 2 cups)
• 1 1/2 cups milk
• Salt
• White pepper

In a 2 to 3-quart saucepan, melt the butter over moderate heat. When the foam subsides, add the onion, carrot, green pepper and celery, and cook for 6 to 8 minutes or until the vegetables are soft but not brown. Mix in the flour and pour into the stock.

Bring to a boil over a moderate heat, beating constantly with a whisk until it thickens slightly. The reduce the heat to low, and simmer the soup, partially covered, for about 10 minutes, stirring occasionally. 

Now, a handful at a time, beati the Cheddar cheese and cook until it dissolves. Pour in 1 cup of milk, adding up to 1/2 cup more if the soup is too thick. It should have the consistency of heavy cream. 

Bring almost to a boil, then strain through a fine sieve into another saucepan. Taste for seasoning, and add as much salt and white pepper as you think is needed. Heat once more almost to the boiling point and serve. Serves 6 to 8.

More "Lost" Soups

Zucchini Sour-Cream Soup (1981)

Kentucky Cream of Cabbage Soup with Bacon (1985)

(Origin - "Recipes : American Cooking -- Foods of the World" published by Time-Life Books, 1968.) 

Classic American Brook Trout with Bacon (1968)

• 8 strips of bacon
• 4 brook trout, about 3/4 to 1 lb each, eviscerated but with heads and tails on
• Salt
• Freshly ground black pepper
• 1 1/2 to 2 cups white or yellow cornmeal

In a large, heavy skillet, cook the bacon over moderate heat until it has rendered all its fat and is brown and crisp. 

Wash the fish under cold running water, and dry them thoroughly with paper towels. Sprinkle them inside and out with salt and a few grindings of black pepper.  Dip them in cornmeal, shaking them gently to remove any excess. 

Heat the bacon fat in the skillet over high heat until a light haze forms over it. Add the fish and cook them for about 5 minutes on each side, turning them over carefully with tongs. 

Regulate the heat to that the trout will brown evenly without burning. Remove to a heated platter, arrange the bacon strips around them, and serve at once. Serves 4.

More "Lost" Fish Recipes

Fish in Beer Sauce (1949)

Sole with Grapes in White Wine (1961)

(Origin - "Recipes : American Cooking -- Foods of the World" published by Time-Life Books, 1968.) 

Classic Pineapple Upside-Down Cake (1950)

All ingredients must be at room temperature. Makes an 8-x-8-x2-inch cake. 

Prepare: Pan by greasing well with butter. Spread with 1/4 cup firmly packed brown sugar and 2 tbspns melted butter.

Arrange: 4 pineapple slices in bottom of pan.

Sift together: 

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

Add:

• 1/4 cup shortening
• 1 egg, unbeaten
• 1/2 cup milk
• 1 tspn vanilla

Beat: For 3 minutes until batter is well blended. 

Pour: Batter over pineapple.

Bake: In moderate oven, 350 degrees, 35 to 40 minutes. 

Turn: Upside down on serving plate. Serve with whipped cream. 

More "Lost" Pineapple Recipes

Fresh Pineapple Macadamia Nut Bread (1965)

Pineapple Crisp with Corn Flakes (1974)

(Origin - "Ann Pillsbury's Baking Book" by Ann Pillsbury, 1950.)

Classic Old-Fashioned Boston Baked Beans (1971)

• 
  1 lb pea or navy beans
•  2 tspns dry mustard
• Pepper
• 1 tbspn salt
• 3 medium onions, quartered
• 1/4 cup packed brown sugar
• 1/4 cup molasses
• 2 tbspns vinegar or sweet pickle juice
• Dash of cinnamon
• Dash of cloves
• 1/4-lb piece of salt pork

Night before: Pick over beans; wash; place in large pot; cover with 3 cups water; soak 8 hours or overnight.

Early in day: To bean, add 2 cups water, mustard, 1/4 tspn pepper, and next 5 ingredients. Boil, covered, about 1 hour, or until skins wrinkle.

Preheat oven to 250 degrees. Cut salt pork at 1/2-inch intervals almost all the way through. Place in 2-quart bean pot; add hot beans and their liquid, covering the pork; sprinkle with pepper. Bake 6 hours, covered, or until tender. 

When beans are tow-thirds baked, add about 3/4 cup water, or enough to just cover. Uncover last 1/2 hour. Makes 4 to 6 servings.

More "Lost" Bean Recipes

Brown Derby Black Bean Pot with Ham (1950)

Vermont Baked Beans with Maple Sugar (1939)

(Origin - "Good Housekeeping All-time Favorite Recipes" published by the Heart Corporation, 1971.)

Classic Scalloped Zucchini (1974)

• 
  3 medium zucchini, cut in 1/2-inch slices
• 1 garlic clove, crushed
• 1/2 cup mayonnaise
• 1/2 cup soft bread crumbs
• 1/2 cup Swiss cheese or Cheddar cheese, grated
• 1/2 tspn celery seed

Put zucchini slices in buttered casserole or 9-x-13-x2-inch pan. Mix crushed garlic into mayyonnaise, and spread over zucchini slices. 

Bake at 350 degrees for 20 minutes. 

Combine bread crumbs and cheese, and scatter evenly over top. Sprinkle with celery seed.  Bake at 350 degrees for 20 minutes more, or until zucchini is tender.  (Note - "Very good as leftovers.")

More "Lost" Zucchini Recipes

Zucchini Honey Cake (1974)

New Mexico Zucchini with Corn (1975)

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

Classic Light Sponge Cake for Fruit (1981)

• 
  7 large eggs, separated and at room temperature
• 1 cup plus 1 tbspn sugar
• 1 tbspn boiling water
• 1 tspn vanilla extract or 1/2 tspn freshly grated lemon rind
• 3/4 cup cake flour, aerated
• 1/4 cup cornstarch, aerated

Lightly grease and flour 2 9-inch cake pans. Heat the oven to 350 degrees. 

Place the egg yolks in a mixing bowl. Using the electric mixer, beat for about 30 seconds, or until eggs being to thicken. Gradually beat in 1 cup sugar and continue beating until very thick, or 2 minutes. Stir in boiling water and flavoring. Gently fold in the flour and cornstarch, about a third at a time. 

In a clean bowl, beat the egg whites with an electric mixer. When frothy, add the remaining tablespoon of sugar and beat until soft peaks form. Stir about a quarter of the whites into the cake batter to lighten, then fold in the remaining whites.

Divide the batter evenly between the 2 pans. Place them, not touching, on the oven middle rack and bake for 20 to 30 minutes, or until the cake springs back when pushed lightly with your finger.

Remove from the oven and cool in pans on a wire rack for about 10 minutes. Run a spatula or knife around the outer edges of the cakes to loosen. Turn out onto the rack to cool completely.

More "Lost" Cakes

Classic Blueberry Pound Cake (1978)

Tennessee Plum Cake (1978)

(Origin - "American Food and California Wine" by Barbara Kafka, published by Irena Chalmers Cookbooks, Inc, 1981.)

Classic Blueberry Brown Sugar Pie (1984)

• 
  4 cups fresh blueberries, or 1 16-oz bag frozen blueberries
• 1/2 cup sugar
• 1/2 cup brown sugar, firmly packed
• 2 1/2 tbspns flour
• 1 tbspn butter
• 1 tbspn lemon juice
•  1/2 tspn cinnamon
• 1/8 tspn nutmeg
• 1/4 tspn salt
• 1 8-inch pie shell, baked
• 1 cup whipping cream
• 1 tspn vanilla

In a saucepan, combine 2 cups blueberries with sugars, flour, butter, lemon juice, spices, and salt. Cook and stir over low heat until mixture comes to boil. 

Simmer 10 minutes until thickened. Cool. Stir in remaining blue berries.  Pour into baked pie shell. Before serving, whip cream and add vanilla. Serve on pie.  Serves 8.

More "Lost" Pies

Early American Squash Pie (1841)

Butterscotch Pie (1982)

(Origin - "Jambalaya: The Official Cookbook of the 1984 Louisiana Exposition" by The Junior League of New Orleans, 1984.)

Classic Blueberry Pound Cake (1978)

• 
  1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 tspn, vanilla
• 3 cups flour, divided
• 1/2 tspn salt
• 1 tspn baking powder
• 1 pint fresh blueberries or 2 cups canned, drained, rinsed 

Cream butter and sugar. Add eggs one at a time, and beat until light and fluffy. Add vanilla.

Sift 2 cups flour, salt, and baking powder together. Add sifted ingredients to creamed mixture and beat.  Dredge blueberries in remaining flour. Fold berry mixture into creamed mixture. 

Pour mixture into tube pan which has been buttered and coated with sugar. Bake in preheated 325 degree oven for 1 hour, 15 minutes. Serves 15.

More "Lost" Blueberry Recipes

White House Pickled Blueberries (1887)

Maine Molasses Blueberry Cake (1955)

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. G.G. Mazzaferro.) 

Classic Marble Molasses Cake (1959)

• 
  1/2 cup butter
• 1 cup sugar 
• 2 eggs, beaten
• 2 cups sifted cake flour
• 2 tspns baking powder
• 1/4 tspn salt
• 2/3 cup milk
• 1 tspn cinnamon
• 1/2 tspn cloves
• 1/4 tspn ginger
• 3 tbspns molasses

Set oven at 350 degrees, and grease loaf pan. Cream butter, add sugar gradually, and beat until light and fluffy. Add beaten eggs, and continue to cream.

Next add flour, which has been sifted together with baking powder and salt, alternately with milk. Beat after each addition. Then remove 2/3 of batter from bowl. 

Add spice and molasses to the remaining batter and beat well. Drop by tablespoons into greased loaf pan, alternating light and dark mixture. Bake in moderate oven, 350 degrees, for one hour. 

"Serve plain or with your favorite icing. Nice to serve with coffee or tea, and is good without frosting."

More "Lost" Cake Recipes

Tennessee Plum Cake (1978)

Honey Eight-Egg Bundt Cake (1973)

(Origin - "River Road Recipes" published by the Junior League of Baton Rouge, Louisiana, 1959. Recipe by Mrs Ralph Duff.)

Classic Boston Cream Pie (1972)

• 
  4 eggs
• 1/8 tspn cream of tartar
•  1-1/4 cups sugar
• 1/2 cup plus 3 tbspns flour
• 1/4 tspn salt
• 2 cups milk
• 2 tspns vanilla
• Sweetened whipped cream

Preheat oven to 350 degrees. Separate 3 of the eggs. Beat the yolks until they are light and lemon-colored. 

In a separate bowl, beat the egg whites until they are foamy. Add the cream of tartar and continue beating until stiff but not dry. Beat in one-half cup of the sugar. Fold the yolks into the whites. Then fold in one-half cup of the flour and half the salt. 

Butter and lightly flour the bottom of a 9-inch cake pan. Pour the batter into the pan and bake 35 to 45 minutes. Let cool.

Meanwhile, heat the milk in a saucepan. Beat the remaining egg lightly with the vanilla and remaining sugar, flour, and salt. Stir into milk and cook, stirring, until thickened. Cool and chill.

Split the cake in half, and fill with the custard. Chill. Serve with sweetened whipped cream if desired.  Yield: 6 to 10 servings.

More "Lost" New England Recipes

New England Apple Pandowdy (1972)

Concord Tomato - Cinnamon Church Soup (1974)

(Origin - :"The New York Times New England Heritage Cookbook" by Jean Hewitt, 1972.)

Hershey's Old-Fashioned Chocolate Ice Cream (1934)

• 2 tbspns granulated gelatin (unflavored)
• 1/2 cupful water
• 1 cupful rich milk
• 1-1/2 cupfuls Hershey's chocolate-flavored syrup
• 3/4 cupful granulated sugar
• Few grains of salt
• 1 pint light cream
• 1 pint heavy cream
• 2 tbspns vanilla

Allow the gelatin to soak in the water in a saucepan for 5 minutes. Add the milk and heat, stirring until the gelatin is dissolved. 

Remove from heat and add the chocolate syrup, sugar, and salt. Cool. Add the creams and the vanilla.  Freeze in a crank freezer. Yield: 4 quarts ice cream. 

More "Lost" Hershey's Recipes

Hershey's Chocolate Pecan Pralines (1934)

Hershey's Chocolate Butterscotch Pie (1934)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.)

Classic Butterscotch Candies (1904)

"Five tablespoons molasses, four tablespoons sugar, four tablespoons water,Two tablespoons butter.

"Let boil until when dropping a little in cold water, it will be brittle. Put in a pinch of baking soda before taking off stove. 

"Pour into buttered tins, and when cool enough, mark in squares."

More "Lost" Candy Recipes
Marshmallow Date Roll with Walnuts (1957)

Old-Fashioned Divinity Candy with Walnuts (1935)

(Origin - "Davis Baking Powder Cook Book - Good food and good humor are the chief requirements of health and happiness" published by the R.B Davis Company of Hoboken, N.J., 1904.)

Sourdough Cornbread (1963)

• 1 cup sourdough starter
• 1-1/2 cups yellow cornmeal
• 1-1/2 cups evaporated milk
• 2 eggs, beaten
• 2 tbspns sugar
• 1/4 cup melted butter, warm
• 1/2 tspn salt
• 3/4 tspn baking soda 

Thoroughly mix the sourdough starter, cornmeal, evaporated milk, eggs, and sugar in a large bowl.

Stir in melted butter, salt, and baking soda. Turn into a 10-inch greased frying pan, and bake in hot oven, 450 degrees, for 25 to 30 minutes. 

Cut into wedges, and serve hot.

More "Lost" Recipes from Sunset Breads

Baked Molasses Buttermilk Bread (1963)

Butterscotch Tea Bread with Buttermilk (1963)

 

(Origin - "The Sunset Cook Book of Breads" by the Editors of Sunset magazine and Sunset books, 1963.)

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.")

Original Shake and Bake Chicken Coating (1982)

• 2 cups dry bread crumbs, rolled fine
• 1/4 cup flour
• 3 tbspns paprika
• 4 tspns salt
• 1/4 cup shortening
• 2 tspns sugar
• 2 tspns onion powder
• 2 tspns oregano
• 1 tspn cayenne pepper
• 1/2 tspn  garlic powder

Mix all dry ingredients well. Cut in shortening until mixture is crumbly. Store in tightly covered container. Makes about 3 cups.

When ready to use, dip chicken or chops in milk, and then coat with mix. Arrange on a shallow pan, and bake at normal temperature and time.

More "Lost" Recipes with Spices
Pennsylvania Dutch Lemon Spice Cake (1948)

New Orleans Shrimp Remoulade (1975)

(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.")

Classic Ripe Olive Cheese Ball (1982)

• 8-oz package cream cheese
• 1-1/2 cups cheddar cheese, grated
• 5-oz jar smoke-flavored cheese spread
• 1 tspn Worcestershire sauce
• 1/2 tspn dry mustard
• 1/2 tspn salt
• 1 7-oz can ripe olives, chopped
• Chopped parsley or nuts (optional)

Soften cheeses. Blend with Worcestershire sauce, dry mustard, and salt until smooth. Shape into ball and chill.  

Can be rolled in chopped parsley, nuts, or ripe olives.

More "Lost" Cheese Recipes

Vermont Cheese Soup (1957)

Swiss Potatoes with Bacon (1952)

(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.")

Classic Chocolate Pound Cake (1963)

• 2-3/4 cups sifted cake flour
• 3/4 tspn cream of tartar
• 1/2 tspn baking soda
• 1-1/2 tspn salt
• 1-3/4 cups granulated sugar
• 1 cup, soft shortening
• 1 tspn vanilla extract
• 3 medium eggs, unbeaten
• 1 egg yolk, unbeaten
• 3 squares unsweetened chocolate, melted
• Confectioner's sugar
• Milk (with butter or lard, sue 2/3 cup milk; with other shortenings, use 1 cup milk minus 2 tbspns)

Start heating oven to 350 degrees. Line with wax paper bottom of a 3-1/2-inch deep 9-inch tube pan.

In a large bowl, sift flour, cream of tartar, soda, salt and sugar. Drop in shortening, then pour in milk and vanilla extract. 

With electric mixer at low to medium speed, beat 2 minutes, scraping bowl and beaters as needed. Add eggs, egg yolk, and melted chocolate. Turn into pan. Bake 1 hour, 10 minutes. Test for doneness, then cool. Just before cutting, spoon confectioner's sugar on top of cake. 

More "Lost" Pound Cake Recipes

Confederate Pound Cake (1883)

Brown Sugar Pound Cake with Rum Butter Glaze (1974)

(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)

Classic Rice Krispie Chicken (1952)

"Wash and dry chicken.  Cut legs into 2 pieces (leg and thigh). To coat evenly, remove skin from thigh sections. 

"Season with salt and pepper. Dip one side into 1/2 cup melted butter. For thighs dip top side.Drip a little butter off.  Lay buttered side in finely crushed Rice Krispies. 

"Place a rack in a baking dish with enough water to cover the bottom, and celery, parsley, and sliced onion to taste. Place chicken on rack, Rice Krispie side on top. Cover loosely with foil.

"Bake at 350 degrees about 1 hour. Uncover and removed any liquid from pan. Lower oven to 300 degrees and bake uncovered 30 minutes more until coating is dry and crispy."

(Note - "I used this recipe almost 20 years ago when I was a cook, and it was a favorite at Bedford Hospital."  -- Julie Hrymer)

More "Lost" Chicken Recipes
Classic Corn Flake Chicken (1980)

Chicken a la King in Butter (1917)

(Origin - "The Golden Jubilee of Guild Cookery: 1927 to 1977," compiled by The Bedford Hospital Guild of Bedford, Ohio. This recipe was by Julie Hrymer.)