Chopped Olives and Bacon Cracker Spread (1972)

• 1 cup Lindsay chopped ripe olives
• 6 oz cream cheese
• 4 slices crisp cooked bacon
• 1/4 cup milk
• 1 tbspn grated onion
• 1 tspn Worcestershire sauce

Soften cream cheese. Add all ingredients and beat until blended.

Makes 1 1/2 cups.

More "Lost" Olive Recipes

Classic Ripe Olive Cheese Ball (1982)

California Tamale Pie (1958)

 

(Origin - "Lindsay Goes International" published by Lindsay International, Inc, 1972)

Christmas Pink Champagne Punch (1985)

• 
  4 quarts California pink champagne
• 1 quart California brandy
• 1 quart California dry sherry
• 1 cup lemon juice
• 2/3 cup powdered sugar
• 1/2 cup Curacao
• 2 quarts club soda
• 1/2 grenadine
• Ice ring or ice cubes

In a large punch bowl, combine champagne, brandy, sherry, lemon juice, powdered sugar, Curacao, club soda, and grenadine.

Chill with ice ring or ice cubes. Yield: 48 cups.

More "Lost" Beverages

Cherry Wine (1934)

New Orleans Gin Fizz (1963)

(Origin - "California Treasure - Recipes from The Junior League of Fresno," 1985.) 

Early American Orange Wine (1819)

"Take the expressed juice of eight Seville oranges; and, having one gallon of water wherein three pounds of sugar have been boiled, boil the water and sugar for twenty minutes. 

"Skim constantly, and when cooled to a proper heat for fermentation, add the juice, and the outer rind of the fruit, shaved off. 

"Put all into a barrel, stir it frequently for two or three days, and then closely bung it for six months before it is bottled."

More "Lost" Beverages
Dandelion Wine (1934)

Cherry Wine (1934)
(Origin - "Early American Beverages" by John Hull Brown. Published by Bonanza Books, 1966.)

Bossa Nova Cocktail with Rum (1978)

• 1 oz Galliano liqueur
• 1 oz light rum
• 1 oz apricot brandy
• 2 oz pineapple juice
• 1/2 oz egg white
• 1/4 oz lemon juice

Combine in cocktail shaker, and shake vigorously.  Pour into tall glass with ice cubes.

(Origin  - "Out of Our League" by The Junior League of Greensboro, North Carolina, Inc., 1978.)

More "Lost" Cocktails

New Orleans Gin Fizz (1963)

Dandelion Wine (1934)

Between-the-Sheets Cocktail (1946)

Frosty Irish Coffee with Brandy (1980)

• Brandy
• Creme de cacao liqueur
• Coffee ice cream, good quality
• Heavy cream
• Whipping cream, whipped and sweetened to taste
• Chocolate lace cookies, Pepperidge Farm preferred

Combine enough brandy, Creme de Cacao, ice cream, and heavy cream to make a drink the consistency of a milk shake.

Pour into goblets, and top with sweetened whipped cream. Stick one cookie into each drink.

(Origin   - "Orange Blossom Specials" by the Junior Sorosis League of Orlando, Florida, 1980. Recipe by Mrs. Zed C. Layson.) 

Dandelion Wine (1934)

Combine "1 gallon blossoms, 1 gallon hot water.  Let stand 24 hours, then drain through a cloth to this juice and add the following:

• 3 pounds sugar
• juice of 2 lemons
• juice of one orange

Dissolve 1 cake of yeast foam in warm water.  Add to the above, and mix well.  Let this stand in an open jar until thoroughly fermented,  Then bottled and keep well corked.

(Origin - Handwritten recipe journal, dated November 24, 1934. Author unknown.)

Deliciously Related Recipes

Cherry Wine (1934)

Hot Dandelion Dressing with Bacon (1946)

Cherry Wine (1934)

"Mash cherries and let them stand in a warm place for a few days, stirring occasionally.  

"Then press out and save the juice. Strain, and add 3 parts water to 1 part juice, and add 3 pounds sugar to one gallon of mixture.

"Then let stand 6 weeks in jars after which add 1/2 pint alcohol to 1 gallon wine.

Bottle and cork.

(Origin - Handwritten recipe journal, dated November 24, 1934. Author unknown.)

The Highball Sandwich (1940)

The highball sandwich is a coinage of my own, I believe. It has been the solution for many of my friends and pupils who wanted to know what to serve a group of men meeting for an evening of cards of talk, or to a mixed group which was to have highballs during an evening gathering.

It is the larger brother of the cocktail sandwich. It is thicker by 1/8th of an inch or so, and about 3 inches square.  It fills in when a substantial snack is desired and where a buffet table would be a nuisance.  Such sandwiches may be prepared or ordered in advance, and kept in the refrigerator till they are to be served.

The highball sandwich should nearly always be on dark. well-flavored bread, and should be well filled and substantial in appearance.  

Chicken, meats, and cheese are the most acceptable fillings, with plenty of spice and sauce.  The mixtures welcome at cocktail time are not as desirable here, nor are the very "gooey" fillings, which have a tendency to drip here and there.  (Heaven help the hostess who gives men drippy or sliding sandwiches!)

Serve plenty of pickles with these snacks, additional mustard and horse-radish, and some celery and radishes; usually, green onions will be appreciated.

(Origin - "Hors d'Oeuvre and Canapes" by James Beard, 1940.)

New Orleans Gin Fizz (1963)

• 1 jigger gin
• 1 1/2 oz heavy cream
• 2 oz sparkling water
• 3 dashes orange-flower water
• 1 tbspn sugar
• 1 tbspn lemon juice
• 1 tbspn egg white
• Cracked ice

Combine all ingredients in a blender, except for sparkling water.  Add sparkling water just before removing.

Strain into chilled fizz glass. For one serving.

(Origin - "A Cook's Tour of San Francisco - The Best Restaurants and Their Recipes" by Doris Muscatine, 1963. Recipe by The Buena Vista Cafe, which remains open on Hyde Street at Beach.)

Between-the-Sheets Cocktail (1946)

"A hell of a name, but it's been kicking around too long to change it now, and besides, it's rather prophetic. But don't let me give you any ideas."

• 1 tspn lemon juice
• 1/2 oz brandy
• 1/2 oz orange curacao
• 1/2 oz Cuban light rum

Shake well in shaker with ice. Strain into chilled cocktail glass. Garnish with orange peel.

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