Georgia Peanut Crunch Slaw (1988)

• 4 cups red cabbage, shredded
• 1 cup celery, finely chopped
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tspn salt
• 1/4 cup onion, chopped
• 1/4 cup green pepper, chopped
• 1/2 cup cucumber, chopped
• 2 tbspns butter
• 4 tbspns Parmesan cheese
• 1 cup salt peanuts, chopped

Toss cabbage and celery together. Chill. Mix sour cream, mayonnaise, salt, onion, green pepper, and cucumber to make dressing. 

In a small skillet. melt butter, add peanuts, and heat until lightly browned. Immediately stir in cheese. Just before serving, toss cabbage and celery with dressing. Sprinkle peanut mixture on top.  Yield: 10 to 12 servings

More "Lost" Cabbage Recipes

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

Southern Hot Cabbage Salad with Bacon (1966)

(Origin - "Georgia on My Menu - A Medley of Southern Hits" by the Junior League of Cobb-Marietta, Georgia, 1988. Recipe by Betty Neel Cobb Lawton.) 

Charlie Brown's Peanut Brittle (1969)

• 
  2 cups granulated sugar (or 1 cup granulated, 1 cup brown sugar)
• 1/2 cup light corn syrup
• 1 cup water
• 2 1/4 cups Spanish peanuts
• 1 tspn butter
• 1/4 tspn baking soda

Stir sugar, syrup, and water over low flame until sugar is dissolved. Continue to cook until candy thermometer registers 240 degrees (about 15 minutes). 

Meantime, spread peanuts evenly over large, well-buttered cookie sheet.  Cook syrup 10 to 15 minutes longer or until it beings to turn golden in color. Mix in butter and soda. 

Pour immediately over peanuts. Pour evenly and not too thick. When hard, break into pieces and store in airtight can or jar.

More "Lost" Recipes from Peanuts Cook Book

Lucy's Lemon Squares (1969)

Charlie Brown's Banana - Peanut Butter Cookies (1969)

(Origin - "Peanuts Cook Book" cartoons by Charles Schulz, recipes by June Dutton. Published by Cider Mill Press, 1969.)

Duncan Hines' Salted Peanut Cornflake Cookies (1939)

Scalloped Onions and Peanuts (1927)

• 4 to 6 medium-sized onions
• 1/2 to 3/4 cup peanuts, ground
• 1 cup milk
• 1 tbspn butter
• 1 tbspn flour
• Buttered bread crumbs

Cook the skinned onions in boiling salted water until tender. Drain and slice with a sharp knife. Make a thin cream sauce by cooking together the butter, flour, and milk.

Place the onions in layers in greased baking dish, cover each layer with cream sauce, then the peanuts. Continue until all ingredients, except bread crumbs, are used.

Cover the top with buttered bread crumbs and bake in a moderate oven (about 350 degrees) until golden brown. Serve from the baking dish.

More "Lost" Onion Recipes

White House Scalloped Onions (1887)

Mennonite Hot Dog Relish with Green Tomatoes (1950)

(Origin - "Aunt Sammy's Radio Recipes" by The Bureau of Home Economics, U.S. Department of Agriculture. Published in 1927. Aunt Sammy was a fictional radio character created by the Bureau of Home Economics of the U.S. Department of Agriculture, for a popular cooking show called Housekeeper's Chat. Its target audience was farm wives. The show aired from 1926 to 1944.) 

Farmer's Chocolate Peanut Pie (1965)

• Baked 8-inch pie shell
• 1 4-oz package chocolate pudding and pie filling mix
• 2 tbspns brown sugar
• 1/2 square unsweetened chocolate
• 2 cups milk
• 2 eggs, separated
• 2 tbspns butter
• 1/2 cup salted peanuts
• Meringue (see below)

Combine chocolate pudding mix, brown sugar, chocolate, and 1/4 cup milk in saucepan. Add egg yolks, and blend well. Then add remaining 1-3/4 cups milk.  

Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and stir in butter. Cool at least 5 minutes, stirring 2 or 3 times. 

Scatter peanuts in cool pie shell. Pour on chocolate mixture and spread evenly. Top with meringue and bake in moderate oven, 350 degrees, until delicately browned, about 12 minutes. Cool away from drafts.  

Meringue

• 2 egg whites
• 1/4 tspn cream of tartar
• 1/8 tspn salt
• 1/4 tspn vanilla
• 1/4 cup sugar

Have egg whites at room temperature to obtain greatest volume. Place in a medium bowl with cream of tartar, salt, and vanilla. Beat with mixer at medium speed, until entire mixture is frothy. Do not beat until eggs stiffen.

Add sugar, a little at a time, beating well after each addition. Do not under beat. Beat until sugar dissolves to prevent beading. Continue to beat until stiff, pointed peaks form when you lift beater.  

Place spoonfuls of meringue around edge of pie filling. This prevents shrinkage. Pile remainder of meringue in center of pie, and spread to meet the meringue around the edge.

More "Lost" Chocolate Recipes

Classic Fudge Cake ( 1967)
Classic Toll House Chocolate Chip Cookies (1938)

(Origin - "Farm Journal's Complete Pie Cookbook" edited by Nell B Nichols, 1965.)