Southwestern Mashed Potatoes (1960)

• 1 cup cooked hominy
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 tbspns butter
• 4 large baking potatoes
• 1/2 cup milk
• 1 tspn salt
• 1/2 tspn pepper
• 1/2 tspn dried oregano
• 1/2 tspn cumin
• 1 tspn red chili powder
• 1 small can green chiles, chopped

In a small skillet, saute hominy, onion, and garlic in butter; set aside. Peel and slice potatoes in large chunks. Cover with salted water in saucepan, and boil till tender; drain.

In a large mixing bowl, mash and beat potatoes with milk till smooth. Blend in seasonings and chopped chiles. Then stir in hominy mixture.

More "Lost" Potato Recipes

Swiss Potatoes with Bacon (1952)

Shaker Potato Salad with Bacon (1953)

 

(Origin - "Native American Recipes" by J.S. Collester. Published by Bear Wallow Books in 1996.)

Toasted Hot Santa Fe Sandwich (1930)

• 1 lb cooked roast beef, diced fine
• 4 hard-boiled eggs, chopped fine
• 4 green chiles, diced fine
• 1/2 cup pimentos, diced fine
• 1 celery stock, diced fine
• 1/4 lb Swiss cheese, diced fine
• 1/2 cup mayonnaise
• 1 tspn lemon juice
• 1/2 cup chili sauce
• 8 drops Tabasco sauce
• White toasting bread, cut into 1/2-inch slices

Warm both sides of bread under the broiler before topping with the sandwich spread. Place diced cook beef, hard-boiled eggs, green chiles, pimento, celery, and Swiss cheese in a bowl. 

Add mayonnaise, lemon juice, chili sauce, and Tabasco sauce. Mix thoroughly and spread generously on bread slices. 

Place on baking sheet and put 5 inches under preheated broiler. Toast until topping is browned and bubbly. Serve open faced. Yields 6 servings.

More "Lost" Sandwiches

The Highball Sandwich (1940)

Classic Brown Derby Monte Cristo Sandwich (1959)

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