Onion Rice (1970)

•  1 cup raw rice
• 1/2 cube butter
• 1 package Lipton's onion soup mix
• 1 can bouillon or consommé
• 1 can water, depending on firm you like your rice

Brown rice in butter until it is the color of a nice camels hair coat. Add soups and water.

Place in buttered casserole and bake 45 to 60 minutes in 325 degrees oven.

Serves 4 to 6.

More "Lost" Rice Recipes

Mamie Eisenhower's Green Rice (1972)

Brown Derby Rice Pudding (1951)

(Origin - "Pasadena Prefers II," published by the Junior League of Pasadena, Inc., 1970. Recipes contributed by Mrs. Richard Hahn.) 

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.) 

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 Creole Tomatoes with Bacon (1951)

• 6 slices bacon
• 2 onions, chopped
• 2 dozen large, firm tomatoes
• 8 hard-boiled eggs
• Bread crumbs
• 3/4 cup butter
• Salt and pepper, to taste
• 2 tbspns parsley, minced

Cook bacon until crisp. Drain chop, and set aside. I the pan, leave just enough bacon grease to tenderize the chopped onions. Add to this the pulp, scooped carefully with a teaspoon, from the tomatoes. Do not scrape tomato shells too thin.

To the above mixture add the mashed eggs, and enough bread crumbs to make a firm mixture. Season with butter, salt, pepper, and minced parsley; if necessary, add a little canned tomato juice. Add the bacon last, and stuff the tomato shells. Sprinkle tops with buttered bread crumbs.

Place the stuffed tomatoes in a pan and bake in moderate oven (350 degrees) until thoroughly heated and buttered bread crumbs on to are browned. Do not cook long enough for tomatoes to lose shape. Serve hot.

(Note - This recipe likely dates to the mid-1800s or earlier. "A descendent of General Francis Marion," an American Revolutionary War leader, gave this recipe "to Mrs. Eugene E. Gray of Winston-Salem, North Carolina. This is the famous dish, given to me by Mrs. Gray's daughter, Mrs. Don E. Scott.")

More "Lost" Tomato Recipes

Old-Time Tomato Cookies (1926)

Tomato Quiche (1983)

(Origin - "Marion Brown's Southern Cook Book" published by the University of North Carolina Press, Chapel Hill, 1951. Recipe by Mrs. Don E. Scott.) 

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.)

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.)

Zucchini and Cheddar Soup (1983)

• 
  2 cups finely chopped onions
• 3 tbspns unsalted butter
•  12 small zucchini, cut into Julienne 
• 1 tspn dried, crushed rosemary
• 3 cups hot chicken or vegetable stock
• 1 tspn salt
• 1/2 tspn pepper
• 1 tspn sugar
• 1 cup light cream
• 2 cups grated cheddar cheese
• Fresh chives, chopped

Saute the onions until pale golden. Add the zucchini and rosemary, and toss them in the butter until sizzling. Do not let the zucchini get completely soft. Turn off the heat, and remove half to two/thirds of the vegetables to a food processor or food mill. Puree.

Return the puree to the pan with the remaining julienned vegetables, and add the hot chicken stock, salt, pepper, and sugar. Heat just to boiling, then turn down the heat and stir in light cream. Do not allow the soup to boil after the cream is added, or it may curdle.

Distributed the grated cheese among the individual soup bowls, and ladle the soup on top. Garnish with chopped chives place carefully in the center of each bowl. Serves 6 to 8.

More "Lost" Soup Recipes

Kentucky Cream of Cabbage Soup with Bacon (1985)

Williamsburg Beef Broth with Tomatoes and Okra (1850)

(Origin - "Soups and Salads" by Sandi Cooper, published by Irena Chalmers Cookbooks, Inc, 1983.)

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.)

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.)

Farmer's Sweet Corn Salsa (1959)

• 
  10 cups fresh, frozen, or canned whole kernel corn
• 7 cups shredded cabbage
• 2 cups shredded onions
• 3/4 cup chopped green pepper
• 3/4 cup chopped sweet red pepper
• 2 tbspns dry mustard
• 1 1/2 tspns flour
• 1/2 tspn ground turmeric
• 4 cups cider vinegar
• 2 cups sugar
• 2 tbspns salt

Combine corn, cabbage, onions, green and red pepper in a large kettle. 

Mix together mustard, flour, and turmeric. Add 1/4 cup cider vinegar to mustard mixture, and stir well to blend. Add mustard mixture, remaining vinegar, sugar, and salt to vegetables, mixing well. 

Bring vegetables to a boil; reduce heat, and simmer, uncovered, 15 minutes. Ladle into hot jars, adjust lids. Process in boiling water bath (212 degrees) 15 minutes. Remove jars and complete seals unless closures are self-sealing type.  Makes 8 pints.

More "Lost" Corn Recipes

Southern Corn Custard (1987)

Summer Succotash, Pennsylvania Dutch Style (1946)

(Origin - "Farm Journal's Country Cookbook" edited by Nell B. Nichols, 1959. NOTE - This recipe is entitled "Sweet Corn Relish" in cookbook.) 

Philadelphia Hungarian Mushroom Soup (1982)

• 
  1/2 cup butter, divided
• 2 onions, chopped
• 2 carrots, grated
• 2 green peppers, chopped
• 2 cloves garlic, minced
• 1 tbspn sweet Hungarian paprika
• 1 1/2 lbs mushrooms, sliced
• 1/2 lb mushrooms, unsliced
• 1/2 tspn basil
• 5 cups chicken broth
• Salt and pepper, to taste
• 1 cup sour cream
• 2 tbspns chopped fresh dill
• 1 tbspn butter, melted
• 2 tbspns flour
• Fresh parsley and dill (garnish)

Saute onions in butter for 5 minutes. Add carrots, peppers, and garlilc, and saute for 5 minutes. Add paprika and saute 3 more minutes.  Add more butter as needed, and put mixture into pot. 

Saute mushrooms in butter in small batches for 3 to 5 minutes, and add to vegetables. Add basil and chicken broth, and salt and pepper to taste. Simmer slowly for 30 minutes. 

Dip out 1 cup of broth. Mix with 1 cup of sour cream, stirring until smooth. Stir into pot, and add chopped dill. Blend butter and flour, and thicken soup with blended mixture. Simmer 10 minutes. Garnish with fresh dill and parsley. Yield: 6 to 8 servings. 

More "Lost" Mushroom Recipes

Classic Beef Stroganoff with Sour Cream (1967)

Mushrooms Bourguignon in Wine (1963)

(Origin - "Philadelphia Main Line Classics" by The Saturday Club of Wayne, Pennsylvania, 1982. Recipe contributed by the Columbia Hotel of Phoenixville, Pennsylvania.)

Onion Bacon Cake with Filling (1939)

Pastry

• 1 cup flour
• 1/2 cup butter
• 2 tbspns sweet milk
• Pinch of sugar and salt

Mix all ingredients gently as you would regular pie pastry. Place in refrigerator until the dough handles easily. Roll out dough about 3/16-inch thick, and put in 8-inch pie tin with straight sides. Bake in preheated oven at 350 degrees until almost done, about 10 minutes.

Filling

• 6 strips bacon
• 4 onions
• 2 whole eggs
• 1 egg yolk
• 3/4 cup sour cream
• 1 tspn chopped chives
• 1/4 tspn caraway seeds
• Salt and pepper, to taste

Dice the bacon finely and fry until crisp. Remove from fat and drain. Dice onions finely and fry in bacon fat gently until done, but not brown. Drain off fat.

Beat together eggs and egg yolk. Add to cooked onions with other ingredients and crisp bacon. Mix well and pour into pre-baked pastry.  Sprinkle caraway seeds on top of filling. Bake in preheated oven at 350 degrees to 375 degrees for 12 to 15 minutes. Serve immediately.

More "Lost" Onion Recipes

Yankee Baked Apples and Onions (1963)

New England Onion Sandwich (1972)

(Origin - "Adventures in Good Eating and the Art of Carving" by Duncan Hines and Clara Hines, 1939. This recipe was contributed by the Bismarck Hotel in Chicago, Illinois.) 

Yankee Baked Apples and Onions (1963)

• 
  12 medium tart apples, peeled and sliced
• 3 medium onions, peeled and sliced 
• 3 tbspns butter
• 1 tspn salt
• Pinch of pepper
• 1/2 cup dry breadcrumbs
• 1 tbspn butter (for breadcrumbs)
• 1/2 cup water

Place about half the apples in bottom of a buttered baking dish which has a lid. Cover this layer of apples with half the onion slices, which have been separated into rings. Dot with 1 tablespoon of the butter, salt and pepper. Add a layer of the remaining apples, then the remaining onion slices, and dot with remaining butter, salt, and pepper.  

Toss breadcrumbs in 1 tablespoon of butter, which has been melted. Sprinkle over top of onions and apples in baking dish. Add 1/2 cup water. Cover and bake slowly in 350-degree oven until tender, about 2 hours. 

A little more water may be added if mixture begins to stick on during baking. Will serve 8. 

More "Lost" Vermont Recipes

Vermont Butter Apple Muffins (1939)

Vermont Cheese Soup (1957)

(Origin - "Yankee Hill-Country Cooking - Heirloom Recipes from Rural Kitchens" by Beatrice Vaughan. Published in 1963 by The Stephen Greene Press of Brattlesboro, Vermont.) 

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.)

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)

New England Onion Sandwich (1972)

• 1 large sweet onion
• 3 hard-cooked eggs
• 2 small pickles
• Mayonnaise
• 1/2 tspn dry mustard
• Salt and pepper

Chop the onion, eggs, and pickle fine, and add enough mayonnaise to have a good spreading consistency. Add mustard, salt, and pepper to taste. 

Spread lavishly. Serve with tomato wedges and ripe olives. 

"This is just such a zestful sandwich, as delighted the Yankee President Calvin Coolidge. It is particularly good made with rye bread."

More "Lost" Sandwich Recipes

James Beard's Croque Monsieur (1940)

Classic Brown Derby Monte Cristo Sandwich (1959)

(Origin - "Yankee Magazine's Favorite New England Recipes" compiled by Sara B.B. Stamm and the Lady Editors of Yankee Magazine. Published in 1972.)

Louisiana Black-Bean Ham Soup (1972)

• 4 cups black beans
• Rind and bone of smoked ham
• 3 bunches green onions
• 4 bay leaves
• 1 tbspn salt
• 1 to 2 cloves garlic
• 1/2 tspn pepper
• 3 ribs celery, minced
• 3 large onions, minced
• 1 stick butter
• 2-1/2 tbspns flour
• 1/2 cup parsley, minced
• 1 can consomme (optional)
• 1 cup Madeira
• Lemon slices
• Minced parsley

Soak beans overnight. Rinse and drain. Cover with 5 quarts water and boil 1-1/2 hours with ham bone and rind, green onions, bay leaves, salt, pepper, and garlic. 

Saute onions and celery in butter until soft. Stir in flour and parsley; cook stirring constantly a few minutes until well blended. Add to beans, and continue to simmer 6 hours or longer. Add boiling water if necessary so beans remain covered with water.

Remove ham bone, rind, and bay leaves. Force mixture through fine sieve. Do not use blender as soup will be mealy.  

After the soup is sieved, check for seasoning, adding more salt and pepper as desired. If ham bone and rind have not give a rich enough flavor, the can of consomme may be added. Do this before adding additional salt.

At serving time, reheat and add i cup of Madeira, or to taste. After soup is off the heat, stir in a lump of soft butter. Garnish soup bowls with a lemon slice sprinkled with a bit of minced parsley.  Recipe yields 5 to 6 quarts. 

More "Lost" Recipes from "Cotton Country Cookbook"

Mamie Eisenhower's Green Rice (1972)

Louisiana Turkey Bone Gumbo (1972)

(Origin - "The Cotton Country Collection" by the Junior League of Monroe, Louisiana, 1972.)

Buttermilk Fried Onions (1968)

• 3 egg yolks
• 1-1/2 cups flour
• 1/2 tspn baking soda
• 1-1/2 tspns salt
• 2 cup buttermilk
• 4 large yellow onions. peeled and cut in 1/4-inch-thick slices
• Vegetable oil or shortening for deep frying
• Salt

In a mixing bowl, combine the egg yolks, flour, baking soda, and salt, and beat them together with a large spoon. Pour in the buttermilk slowly, beating until the mixture forms  a fairly smooth paste. Heat the shortening in a deep-fat fryer--- the fat should be at least 3 inches deep--- until it registers 375 degrees on a deep-fat thermometer. '

Separate the onion slices into rings, drop them in the batter, 7 or 8 rings at a time. Fry them in the fat for 4 to 5 minutes until lightly browned. Transfer them to a paper towel while you proceed with the next batch.

When all the onions rings are done, fry them again in the hot fat for a minute or two to heat them through and crisp them. Drain on paper towel. Serve sprinkled with salt. Serves 4 to 6.

More "Lost" Onion Recipes
Scalloped Onions and Peanuts (1927)

Cheesy Onions with Pecans (1964)

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

Cream of Carrots Soup (1940)

• 1 lb carrots, sliced
• 2 medium onions, sliced
• 2 stalks celery, sliced
• 2 bay leaves
• 1 clove garlic, chopped fine
• Pinch, thyme
• 1/2  cup cooking oil (or lard)
• 1 cup flour
• 2 qts hot water
• 1/4 cup chicken stock
• 1 cup light cream warmed
• 1 tbspn butter
• Salt and white pepper to taste

In a large pot over medium heat, heat cooking oil or melt lard. Add onion, celery, carrots, and saute until tender, then add bay leaves, thyme, and garlic. Stir to mix. 

Reduce heat to medium-low, cover pot, and slowly saute mixture well without browning. Add flour, stirring constantly, and cook for 2 minutes. Slowly add hot water and chicken stock, and bring all to a boil. Reduce heat and slow boil for 35 minutes. 

Strain, retaining liquid, and puree vegetables in blender or food processor. Return pureed vegetables to liquid, add hot cream and butter, and reheat as necessary without bringing to a boil. Season to taste, and serve hot.

More "Lost" Recipes for Carrots
Carrot Corn Bread (1976)

Carrots Rolled in Corn Flakes (1937)

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

Hot Potato Salad with Bacon (1952)

• 6 slices bacon, diced
• 3 medium onions, sliced paper thin
• 1 tbspn flour
• 1/2 cup vinegar diluted with 1/2 cup water
• 2 tbspns prepared mustard
• 2 tbspns sugar
• 1/2 cup chopped parsley
• 1-1/2 cups warm, sliced cooked potatoes
• Salt and pepper

Saute bacon until crisp. Remove bacon pieces from fat and drain on absorbent paper.

Separate onions into ring, and add to hot bacon fat. Fry slowly until onions are softened and barely colored. Stir in flour until smooth. Add vinegar-water mixture.

Stir and cook over direct heat until thickened. Blend in mustard, sugar, and parsley. Keep dressing hot.

Put layer of sliced potatoes in large bow and sprinkle with salt and pepper. Pour over 2 tablespoons of dressing. Add another layer of potatoes, seasonings, and dressing.  Continue until all are used, pour the last of the dressing on top. 

With 2 forks or spoons, gently lift salad from sides toward center, heaping lightly. Sprinkle crumbled crisps bacon on top. Keep bowl in warm place until ready to serve. Makes 6 servings.

More "Lost" Good Neighbor Recipes

Classic Swiss Steak in Gravy (1952)

Butterscotch Nut Bread with Buttermilk (1952)

(Origin - "The Book of Good Neighbor Recipes" by Maxine Erickson, Homemaker, and Joan M. Rock, Home Economist,1952.)