Friday, April 28, 2006

Meatball Magic

I recently ran across a plethora of meatball recipes (circa 1974) and am curious whether or not that would be something of interest to you. If so, I would post a poll, similar to the ones in the past, and let you choose your favorites. Let me know your thoughts by casting your vote. Thanks!

Wednesday, April 26, 2006

Jam Twists © 1956

1 egg
1/2 cup cream or 1/3 cup milk
2 cups Bisquick
2 tbsp. sugar
1/3 cup thick jam or preserves

Heat oven to 450º (hot). Grease brown paper* and lay on baking sheet. Blend egg and cream together. Stir in Bisquick and sugar until well blended. Turn out on surface sprinkled with Bisquick. Roll gently to lightly coat dough. Knead 15 times. Roll into a 15x9" rectangle.

Spread with jam. Fold in thirds lengthwise to make a 15x3" rectangle. Cut in 1" strips. Holding strip at both ends, twist in opposite directions twice, forming a spiral. Place twists 1 1/2" apart on greased paper, pressing both ends down. Bake 10 to 12 min. Dust tops with confectioner's sugar. Remove immediately. Makes 15.

*Or try Reynolds Parchment Paper

Betty Crocker's Bisquick Cook Book

Monday, April 24, 2006

Eat Your Heart Out, Willy Wonka

I recently purchased a new cookbook (© 1985) called Chocolate Classics. It contains recipes made with "Famous Brands" such as Borden, Hershey, Nabisco, etc. Since I can't decide which chocolate recipe to begin with, I thought I'd ask you which ones you'd be most interested in. I'll begin posting the recipes beginning next Monday.

Friday, April 21, 2006

Fresh Cranberry Upside-Down Cake © 1953

Today I couldn't resist showing you both the front and the back of one of my favorite little cookbooks, not to mention one of the best (and easiest) recipes for a quick cranberry cake!

3 cups (about 3/4 pound) washed fresh cranberries
1 1/2 cups sugar
6 tablespoons orange juice
1 package white- or yellow-cake mix

1. Grease 2 1/2-quart baking dish.
2. Combine cranberries, sugar, and orange juice in medium-size saucepan; cook gently 7 minutes, or until skins pop open; remove from heat; leave in pan.
3. Mix batter according to directions on package of mix.
4. Reheat cranberries just to boiling; pour into prepared baking dish.
5. Spoon cake batter carefully over cranberries.
6. Bake in moderate oven (350ºF) 50minutess, or until center springs back when lightly pressed with fingertip.
7. Cool cake in baking dish on wire rack 30 minutes; loosen around edges; invert on cake plate. Serve with Orange Whipped Cream. Makes 1 cake about 8 inches in diameter

Orange Whipped-Cream Frosting
1/4 cup sugar
Dash of salt
1 cup of cream for whipping
Grated rind of one orange

1. Combine sugar and salt in medium-size bowl; blend in cream and orange rind; cover; chill about one hour.
2. Whip sugar-cream mixture until stiff enough to spread.

The Family Circle Cake & Cooky Cookbook

Wednesday, April 19, 2006

Banana Sour Cream Cake © 1987

Cinnamon Mixture:
cup chopped pecans
1/4 cup sugar
1/2 teaspoon ground cinnamon

Batter Mixture:
1/2 cup shortening
1 cup sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
1/2 cup dairy sour cream
2 cups all-purpose flour

1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350º. Combine cinnamon mixture and set aside. Cream shortening and sugar until light and fluffy. Beat in eggs, bananas and vanilla. Stir in sour cream. Sift dry ingredients together: add to creamed mixture and stir to blend. Sprinkle half of cinnamon mixture into bottom of 12-cup Bundt pan that has been sprayed well with vegetable cooking spray. Spoon half of batter into pan; then sprinkle the remaining cinnamon mixture over batter. Add remaining batter. Bake 40 to 45 minutes. Allow cake to cool in pan for five minutes.

Holiday Delights 1987 From West Texas Utilities

Monday, April 17, 2006

Cucumber Vichyssoise © 1955

1/4 cup sliced onion
2 cups diced, unpeeled cucumber
1/2 cup finely diced raw potato
2 cups chicken broth
2 sprigs parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dry mustard
1 cup heavy cream or evaporated milk

Put onion, cucumber and potato in saucepan. Add chicken broth, parsley and seasonings; bring to boil. Cover and cook until potato is barely tender, about 10 minutes. Pour off about 1 cup of broth and set aside. Put the cooked vegetables in glass container; cover and blend until thoroughly smooth, about one minute. Combine with the cup of broth and correct seasoning if necessary. Chill thoroughly. When ready to serve, stir in cream and garnish with paprika. Serves 4.

Waring Blendor Cookbook

Sunday, April 16, 2006

Happy Easter!

Friday, April 14, 2006

Lemon Daffodil Torte © 1991

1 (14-oz) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
1/2 cup lemon juice
1/2 tsp grated lemon rind*
Yellow food coloring*
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 1/2 cups sugar
3/4 cup Crisco Shortening
2 tsps vanilla
1 cup milk
4 egg whites

Creamy White Frosting
3/4 cup flaked coconut


Preheat oven to 350º. In medium bowl, combine sweetened condensed milk, lemon juice, rind and food coloring (if desired). Chill. Meanwhile, combine flour, baking powder and salt. In large bowl, beat sugar, shortening and vanilla until fluffy. Add flour mixture alternately with milk, beating well. In small bowl, beat egg whites until stiff but not dry. Fold into batter. Spread into 2 greased and floured 8- or 9-inch round layer cake pans. Bake 25 minutes or until wooden pick comes out clean. Cool 10 minutes. Remove from pans; cool completely. Split each layer horizontally into two layers. **Spread about 1/2 cup lemon mixture between each layer and on top to within 1 inch of edge. Frost side and 1-inch rim. Coat side of cake with coconut. Store covered in refrigerator.

Creamy White Frosting: In small bowl, combine 3 cups confectioners' sugar (sift if lumpy), 2/3 cup Crisco Shortening, 2 Tbsps milk and 1 tsp vanilla; beat on low speed until smooth. Add additional milk, if needed, for desired consistency.
**Tip: To split cake layer, measure halfway up side; mark with toothpicks. Using long piece of thread, rest on picks. Cross thread and pull through.

Wednesday, April 12, 2006

Fried Shrimp © 1947

Allow about half a pound of raw shrimp for each serving. Drop the whole shrimp in boiling salted water and simmer about twenty minutes. Drain in a colander: then place in cold water to cool. Remove the shell carefully and with a sharp pointed knife take out the black line that runs the length of the body. Dry thoroughly with paper towels; then place on a large piece of heavy waxed paper. Sprinkle the shrimp with five or six drops of evaporated milk or top cream — even this little bit goes a long way for a pound. Work the shrimp around with your fingers so that each has a very light coating.

Pour on several tablespoons of meal and shift around so it will cover the shrimp completely. Drop into a large skillet of hot vegetable shortening and cook to a delicate brown on both sides, turning as little as possible. Serve with tartar sauce, French frys, lettuce-tomato salad and rye bread.

The Groom Boils and Stews: A Man's Cook Book for Men

Monday, April 10, 2006

Shrimp Buffet Casserole © 1967

Cook 1/2 cup chopped green pepper and 1/2 cup chopped onion in 2 tablespoons butter or margarine till tender but not brown. Stir in:
3 cups cleaned cooked or canned shrimp
1 tablespoon lemon juice
2 cups cooked rice
1 10 1/2-ounce can condensed tomato soup
3/4 cup light cream
1/4 cup cooking sherry
3/4 teaspoon salt, and
1/4 teaspoon nutmeg.

Pour into 2-quart casserole. Bake at 350º for 30 minutes. Serves 6 to 8.

Better Homes & Gardens Meat Cook Book

Friday, April 07, 2006

Spangler's Orange Circus Peanut Gelatin

I'm in the process of organizing a lot of my recipe clippings into a cool little retro recipe binder I found recently, called Kitchen Clips, and came across this recipe I snipped from the back of a package of Spangler Circus Peanuts (the best brand when it comes to Circus Peanuts. Always soft. None of that stale, hard stuff like some of the other brands).

7 ounces (about 30) of Spangler Circus Peanuts
1 6oz. package of orange flavored gelatin
1 16oz. can of Mandarin oranges, drained*
2 cups of boiling water
1 3/4 cups of Mandarin orange syrup and cold water
2 cups of whipped topping
*You may substitute 16oz. of canned crushed pineapple, drained

Cut the Spangler Circus Peanuts into small pieces. Dissolve the orange gelatin in the boiling water. Add the pieces of Spangler Circus Peanuts, stirring until dissolved. Drain the syrup from the Mandarin oranges, adding enough cold water to equal 1 3/4 cups liquid. Add to gelatin; chill until partially set. Stir together the Mandarin oranges and whipped topping; fold into the gelatin mixture. Pour mixture into a 13 x 9 inch pan. Chill until firm. Yields approximately 18 - 3 oz servings

Wednesday, April 05, 2006

Iced Carrot 'n Cuke Soup

I apologize for not posting on Monday, but I am in the middle of the big Spring Cleaning and was pooped. Enjoy this delicious soup recipe while I go clean the windows.

2 cups finely chopped cucumber
1 cup chopped, cooked carrots
4 cups dairy sour cream
1 1/2 cups milk
1 clove garlic, minced
1 teaspoon salt
1 teaspoon allspice, optional
1/8 teaspoon freshly ground pepper
2 teaspoons chopped chives
2 tablespoons chopped parsley
Cucumber and carrot slices for garnish

Fold cucumbers and carrots into sour cream; stir in milk. Mix garlic with salt and add to sour cream mixture along with allspice, pepper, chives and parsley. Chill several hours or overnight. Serve in iced bowls or cups and garnish each with thin cucumber and carrot slices.

SOUR CREAM: The Gourmet Touch to Everyday Cooking