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This blog is for the posting of Vintage Recipes. I have inherited recipes from both my grandmothers, mother, aunts, etc over the years. I am also a cookbook collector with several old cookbooks in my possession. My goal here is to share with you older recipes that have been lost to many. I hope you will enjoy my blogs and some old memories will be revived by some of the recipes. Note:To save the vintage value of these recipes, I make no changes. You see the original recipe as written. Sunday, January 31, 2010 Results of Favorite Cold Winter Day Food SCALLOPED CABBAGE HOOSIER-STYLE 1 large head of cabbage, quartered 1 tsp salt 1 can cream of mushroom soup 6 slices American cheese 1/2 tsp salt (I omit) dash of pepper Bread crumbs In a large saucepan cover the cabbage with water. Add the teaspoon of salt, bring mixture to a boil and cook approximately 20 minutes. Drain cabbage and dispose of water. In a greased casserole dish, layer half the cabbage. Spread half the soup over the cabbage and cover with 3 slices of cheese. Repeat the layers. Sprinkle with 1/2 tsp salt, if using, and the pepper. Sprinkle the top with fine bread crumbs. Place in a 350 degrees oven and bake for 30 minutes. Saturday, January 30, 2010 JEAN'S BUTTER CRUNCH TOFFEE 1 cup butter 1 cup sugar 1 tbsp water 1 tbsp corn syrup 1/2 cup chopped pecans 4 squares baking chocolate (melted) 1 1/2 cup very finely chopped nuts Lightly butter a 9 x 13-inch pan and set it aside. Melt the butter in a saucepan over low heat. Remove from the heat and add the sugar; stir until well blended. Return to low heat and stir constantly until the mixture reaches a full rolling boil. Add the water and corn syrup mixing well. Cook over low heat, stirring constantly to a soft crack stage. Remove from the heat and immediately stir in the half cup of chopped pecans. Pour into the prepared pan and spread out evenly. Allow to cool in the pan. Remove cooled toffee from the pan to waxed paper and spread the top with the melted chocolate. Sprinkle with the finely chopped nuts. Allow to stand until the chocolate is set. Break into pieces Thursday, January 28, 2010 DONNA'S SCALLOPED CARROTS 1 sm onion (grated) 1/4 cup butter 1/4 cup all-purpose flour 1 tsp salt (I recommend using less!) 1/4 tsp mustard 1/8 tsp pepper 1/4 tsp celery salt 2 cups milk 12 carrots, sliced and cooked 1/2 lb sharp process cheese, grated 3 cups buttered crumbs Preheat oven to 350 degrees. In a large skillet saute the onion in the butter until onions are tender; add flour, seasonnings, and milk. Cook until mixture is thick. In a 2 1/2 quart casserole dish (I recommend a light spraying with nonstick cooking spray), arrange a layer of carrots and a layer of cheese. Repeat layers until all the carrots and cheese are used, ending with cheese. Pour the hot sauce over all. Top with the buttered crumbs. Bake at 350 degrees for 25 minutes. Yield: 6 to 8 servings. *You can substitute 1/4 pound of American cheese for half the sharp cheese, if desired. Wednesday, January 27, 2010 ANDI'S BAKED LEMON PUDDING 1 1/2 cups sugar, divided 1/2 cup flour 1/2 tsp baking powder 1/4 tsp salt 3 eggs 2 tsp grated lemon peel 1/4 cup lemon juice 2 tbsp melted butter 1 1/2 cups milk Preheat oven to 350 degrees. Butter a 2-quart baking dish and set aside. Sift together 1 cup of the sugar, the flour, baking soda, and salt. Seperate the eggs; beat the whites until stiff. Continue beating and add the remaining sugar, one spoonful at a time. Set whites aside. Without washing the beaters, beat the egg yolks until light. To the yolks add the lemon rind, lemon juice, melted butter, and milk. Stir this mixture into the flour mixture. Beat until smooth. Add the egg whites and fold in gently until no white spots are remaining. Pour mixture into the prepared baking dish. Set dish in a pan of hot water about 1/2" deep. Bake for 45 minutes. Chill at least an hour before serving. Yield: 6 to 8 servings. Note: The top of this pudding will be cake like. The lemon custard beneath provides the sauce. Sunday, January 24, 2010 HOOSIER COLE SLAW WITH COOKED DRESSING 1 head cabbage 1 green (bell) pepper, chopped 2 stalks celery, finely chopped Dressing: 2 eggs, slightly beaten 2 tbsp sugar 1/2 tsp salt 1/2 cup vinegar 2 tbsp butter 1/2 cup cream 1 tsp dry mustard In a small saucepan combine the eggs and sugar together. Once the eggs and sugar are mixed, add the salt, vinegar, dry mustard, and butter. Cook until mixture thickens but do not boil. Cool and chill. Meanwhile, combine the cabbage, green pepper, and celery in a mixing bowl large enough to all the mixture to be tossed with the dressing. Stir the cream into the chilled mixture and pour over the cabbage mixture. Toss well and refrigerate for a few hours before serving. Saturday, January 23, 2010 ZESTY MEATBALLS WITH DIP 2 eggs, beaten 1/3 cup milk 2 tbsp minced onion 1 tsp Worcestershire sauce 1/8 tsp garlic powder 1 lb ground beef 2/3 cup mashed potato flakes In a medium mixing bowl combine the eggs, milk, and mashed potato flakes; allow to stand for a minute. Add the onion, Worcestershire sauce, garlic powder, and crumbled ground beef; mix together well. Shape into 1-inch meatballs. Add a tablespoon of shortening or oil to a heavy frying pan and heat over medium-high heat. Add the meatballs to the hot pan and cook over medium heat until brown. May be kept in oven, covered loosely with foil, on lowest heat until ready to serve. Dip for Meatballs: 1 cup sour cream 2 tsp milk 1 tbsp brown gravy mix Combine the sour cream and milk in a small saucepan. Whisk in the brown gravy mix. Heat thoroughly over a medium-low heat. Serve with the meatballs. Monday, January 18, 2010 Homemade Chocolate Frosting 8 tbsp butter, softened 3 tbsp unsweetened cocoa powder 1 tsp vanilla 1/4 tsp salt 2 cups powdered sugar 1/4 cup milk Put softened butter into a mixing bowl and add the cocoa powder. Stir the mixture until it is well combined. Add the vanilla and salt and mix in well. Stir in the powdered sugar alternately with the milk. Stir until the frosting is of a creamy consistency. To thin icing add more milk, a drop at a time. To make a thicker icing add another 1 to 2 tablespoons of powdered sugar. Friday, January 15, 2010 VEGGIE STUFFED MEATLOAF STUFFING FOR MEATLOAF 1 can (16-oz) mixed vegetables, drained 1 egg 2 tbsp dry bread crumbs tossed with some garlic and onion powders Meatloaf Mixture 1 1/2 lbs quality ground beef 1/2 cup finely chopped onion 1/4 cup catsup 1/4 cup quick oats 1/4 cup dry bread crumbs, seasoned with garlic and onion powders 1 egg 1 tbsp Worcestershire sauce 1 tsp black pepper 1 tsp seasoned salt 1/2 tsp garlic powder In a large mixing bowl combine all of the meatloaf mixture ingredients together using clean hands to mix well. Mixing well is very important. Divide the mixture in half and spread one of the halves into the bottom of a loaf pan. Set other half aside. Make the veggie stuffing by combining the drained vegetables with the egg and bread crumbs. Spread over the meatloaf mixture in the loaf pan. Place the reserved half of the meatloaf mixture over the vegetable stuffing mixture and smooth out to form a loaf. Spread the top with some catsup, if desired. Bake for 45 to 55 minutes at 375degrees until done. Allow to cool in the pan for 10 minutes before serving. Monday, January 11, 2010 BAKED HONEY APPLES 2 1/4 cups water 3/4 cup packed brown sugar 3 tbsp honey 6 large tart apples 1 cup golden raisins In a saucepan, bring water, brown sugar, and honey to a boil. Remove saucepan from the heat. Core the apples and peel the top third of each one. Place the apples, bottom side down--cut bottom enough so they will stand, if necessary--in a 9-inch baking dish. Fill apples with raisins and sprinkle any raisins into the pan. Pour sugar syrup over the apples. Bake, uncovered, at 350 degrees for 1 hour or until tender. Baste occassionally during baking. Serve with ice cream or whipped cream, if desired. Yield: 6 servings. Sunday, January 10, 2010 HURRICANE MILKY WAY CAKE 8 Milky Way candy bars (not the large size) 3 sticks butter or margarine 4 1/2 cups sugar 4 eggs, beaten 2 1/2 cups all-purpose flour 1/2 tsp baking soda 1 1/4 cup buttermilk 1 cup chopped pecans 1 small can evaporated milk 1 6-oz pkg chocolate chips 1 cup marshmallow creme In a saucepan combine the candy bars and 1 stick of the butter or margarine. Cook over low heat, stirring constantly, until melted. Set aside. Cream two cups sugar and 1 stick of the butter or margarine in a bowl; beat in the eggs, one at a time. Sift the flour and the baking soda together; add to the sugar mixture alternately with the buttermilk. Stir in the candy mixture. Add the pecans and mix in well. Pour into a greased and floured oblong baking pan. Bake at 325 degrees for 1 hour and 10 minutes. Combine the remaining butter, sugar, and the evaporated milk in a saucepan and cook to the soft-ball stage, stirring frequently. Remove from the heat and add the chocolate chips and marshmallow creme. Cool slightly. Beat until thick and spread over the cake. Saturday, January 9, 2010 CHEESE COVERED MEATLOAF 3/4 cup milk 2 eggs 2 slices bread, torn into pieces 1/4 of a small onion 1 tsp salt 1/2 tsp ground sage dash black pepper 2 lbs ground beef 1 cup milk 2 tbsp all-purpose flour 4-oz sharp process American cheese, cut into cubes (1 cup) 1/2 slice canned pimento Place 3/4 cup milk, eggs, bread, onion, salt, sage, and pepper into a blender container. Blend until combined then add to the ground beef in a large mixing bowl. Mix together well. Pat the meat mixture into a 9x5x3-inch loaf pan. Bake at 350 degrees for 1 1/2 hours. Prepare cheese sauce by placing remaining ingredients in the blender container. Blend until ingredients are combined and cheese is finely chopped. Transfer the mixture to a saucepan; cook and stir over low heat until the sauce is thick and smooth. Place meat loaf on a serving platter then spoon the cheese sauce over the top. Yield: 8-servings Wednesday, January 6, 2010 APPLE CHEESE TURNOVERS 2 cups applesauce 1 tsp cinnamon 1 tsp cornstarch 1 tbsp cold water 1 (scant) cup all-purpose flour 1/2 tsp baking powder 1/4 tsp salt 1/2 cup butter 1 pkg (3-oz) cream cheese 3/4 cup shredded sharp cheddar cheese In a saucepan mix the applesauce and cinnamon. In a small cup mix the cornstarch and water together until smooth; add to the applesauce and cinnamon. Cook, stirring, over medium heat for about 15 minutes or until the mixture is almost dry. Allow to cool. In a bowl, combine the flour, baking powder, and salt. Cut the butter and cream cheese into the flour mixture. Shape dough into a ball and chill. Roll the dough out on a lightly floured surface and cut into 3-inch rounds. Place 1 tablespoon of the applesauce mixture and 1 teaspoon of the shredded cheese on half of each round. Moisten the edges of the rounds with water. Fold the round over and press the edges together to seal. Using a fork, pierce top a few times to allow steam to escape. Place turnovers on a baking sheet and place in a 425 degree oven. Bake for 15 minutes or until browned. Sprinkle the tops lightly with cinnamon sugar and serve while hot. Yield: 3 dozen
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Sastojci:• 6 bjelanjaka • 6 žumanjka • 150 g šećera • 115 g brašna • 25 g kakaa • 40 g rastopljenog maslaca Krema:• 1 žumanjak • 1 žlica vode • 120 g mlijeka u prahu • 200 g maslaca • 10 g kakaa Glazura:• 4 žlice pekmeza od marelica • 100 ml slatkog vrhnja • 100 g sitno nasjeckane tamne čokolade Priprema:1. Miksajte žumanjke i pola šećera dok ne dobijete pahuljastu smjesu. Istucite bjelanjke u čvrst snijeg. Nastavite miksati i dodajte preostali šećer, jednu po jednu žlicu. Pažljivo umiješajte žumanjke. Dodajte mješavinu brašna i kakaa i pažljivo izmiješajte. Umiješajte rastopljeni maslac i opet pažljivo i temeljito izmiješajte. Ulijte smjesu u namašćen i pobrašnjen kalup za pečenje promjera 23 cm. Pecite na 180°C 30 minuta. Izvadite iz pećnice i ostavite da se ohladi. Žumanjak izmiješajte s vodom, a zatim dodajte mlijeko u prahu i opet promiješajte. Kuhajte na laganoj vatri dok se ne zgusne, ali ne dajte da prokuha. Neka se ohladi na sobnu temperaturu. Miksajte maslac 3 do 4 minute. Polako dodajte žumanjak i kondenzirano mlijeko u smjesu. Dodajte kakao i sve dobro izmiješajte. Izrežite tortu u tri sloja. Sloj svaki sloj namažite s kremom. Zagrijte pekmez od marelica u mikrovalnoj pećnici i premažite cijelu tortu. Čokoladu otopite u slatkom vrhnju na laganoj vatri. Glazurom premažite cijelu tortu. Izvor: (centarzdravlja.net).