Cook-O-Rama! Part Two

[vacerator]

Here Bruce, eat this "Long Life salad."

This is for a large party bowl of salad:
A half pound each of cooked Lentils, black eye peas, Christmas lima beans, and black beans, and quinoua.
One pound of raw chopped kale, and a half pound of chopped plain or curly parsley.

Vinigrette dressing: 1/2 cup of fresh lemon juice, after the 2 lemons are zested and added to the bowl. 1/2 cup red or white wine vinegar. 1/2 cup apple, pineapple, grape, or papaya, or other sweet juice or nectar. Salt & pepper to taste.
Whisk until emulsified and pour over the salad and toss.
Feel free to use your imagination if you don't like one of the ingredients.

 

[vacerator]

I forgot the oil

for the dressing. Canola, Olive, Wesson, or Mazola, which ever you prefer. About 1/4 cup. Eye ball it.

 

[Ultramatic]

Alcoa 1965

 

 

 

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Heinz Recipe Card 1957

 

 

 

[polkanut]

From the Nestle Food Corp. copyright 1986

Oatmeal Scotchies Pan Cookie

1 cup all-purpose flour

1 tsp. baking soda

½ tsp. salt

½ tsp. cinnamon

1 cup butter, softened

¾ cup sugar

¾ cup firmly packed brown sugar

2 eggs

1 tsp. vanilla extract

3 cups oats, uncooked (quick or old-fashioned)

1-12 oz. pkg. (2 cups) Nestle® Butterscotch Morsels

 

Preheat oven to 375°.  In a small bowl, combine flour, baking soda, salt, cinnamon; set aside.  In large bowl, combine butter, sugars, eggs, and vanilla extract; beat until light and fluffy.  Gradually add flour mixture.  Stir in oats and Nestle Butterscotch Morsels.  Spread into a greased 15"x 10"x 1" baking pan.*  Bake for 20-25 minutes.  Cool; cut into 2" squares.  Makes: 35-2" squares.

*Note: For 15" x 10" x ¾" pan, omit baking soda and follow the above procedure as usual.

 

 

[polkanut]

Kookie Brittle from the Nestle Food Corp.

I posted this recipe in thread back in 2010 for a poster who was looking for a no-egg cookie recipe.  I don't know when my grandmother clipped this recipe, but it has been around as long as I can remember.

 

Preheat oven to 375 degrees. Combine 1 cup butter or margarine, 1 1/2 tsp. vanilla, 3/4 tsp. salt in a bowl and blend well. Gradually beat in 1 cup sugar. Add 2 cups sifted all-purpose flour, and 1 cup semi-sweet choc. chips or butterscotch chips. Mix well. Press evenly into an ungreased 15"x10"pan. Sprinkle 1/2 cup chopped nuts over the top. Bake at 375 degrees for 25 minutes. Cool, then break into irregular pieces and drain on paper toweling. Makes about 1 3/4lbs.

I add the nuts to the dough, less messy.

 

[Ultramatic]

Woman's Day 1952

 

 

 

[Ultramatic]

Woman's Day 1952

 

 

 

[kd12]

Russian Cuisine

OK, I wish there were written recipes for these, but all I can do is point you to this guy's channel. He does include measurements in western units in most descriptions. We'll start with something appropriate for this time of year, ice-cold kompot. Watch his entire cooking playlist and you may have an urge to become an expert in Russian cuisine. Either that or find yourself wanting to play STALKER online all day with your gopnik friends.

http://https//www.youtube.com/watch?v=9bZk6wXCMCY&index=1&list=PLbS0HkS8Xsorrdr3pPk4lP80tUAzfyxP1

 

[turquoisedude]

Almond Chiffon Cake in reply #29

Oh my! That looks very delicious!  Another fun recipe to try...  I'm going to have to start running again.  LOL

 

As always, thank you Louis, I very much enjoy these threads!!!

 

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Always a pleasure Paul! Enjoy!

 

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From a 1942 Calendar

 

 

 

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General Mills 1975

 

 



1 can (13 ounces) evaporated skim milk, chilled
1 cup boiling water
2 envelopes low-calorie lime-flavored gelatin
6 ice cubes
3/4 cup sugar
1 teaspoon grated lemon peel
1 teaspoon lemon juice
6 graham crackers, crushed
2 tablespoons sugar

Beat milk in chilled large mixer bowl on high speed until soft peaks form, about 5 minutes; reserve. Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Add ice cubes, stirring until cubes are melted and gelatin begins to thicken.

Beat gelatin into milk. Beat in 3/4 cup sugar, 1 tablespoon at a time. Beat in lemon peel and lemon juice; continue beating until stiff peaks form. Mound filling in 2 ungreased 9-inch pie plates.

Mix cracker crumbs and 2 tablespoons sugar; sprinkle over pies. Refrigerate at least 3 hours but no longer than 8 hours.
12 SERVINGS, less than 100 calories per serving.

<hr />

 

[polkanut]

re: Reply #41

I think this recipe could be adapted for a slow cooker very easily.  Adding some cut up potatoes, carrots, and pearl onions would make for a nice all-in-one meal.

 

[polkanut]

re: Reply #41

I think this recipe could be adapted for a slow cooker very easily.  Adding some cut up potatoes, carrots, and pearl onions would make for a nice all-in-one meal.

 

[Ultramatic]

Colonial Stores French's 1963

 

 

 

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Good Housekeeping Crisco 1948

 

 

 

 

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Campbell's Recipe Card 1959

 

 

 

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Heinz Recipe Card 1959

 

 

 

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Frigidaire Recipe 1928

 

 

 

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Aerophos Cookbook 1955

 

 

 

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McCall's 1973

 

 

 

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McCall's 1973

 

 

 

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Pyrex Cookbook Circa 1946

 

 

 

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Mueller's Classic Lasange

 

 

 

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Beef Tamale Pie

 

 

 

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Baked Vegetable Hash

 

 

 

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Jell-well Banana Pudding with Jane Arden Vanilla Wafers 1956

 

 

 

[ea56]

Re: Reply #55

I love Tamale Pie and I make it a few times a year, pretty much like this recipe, except I use my own chili powder and other spices.

And for the crust, I divide the cornmeal mush in half and press 1/2 in a 9" square pyrex dish on the bottom and up the sides. Then I pour in the filling and top with cheese, I place the remaining 1/2 of the much on a piece of waxpaper and press into a 9" square, the turn it on to the Tamale Pie, peel off the wax paper, seal the edges and make several vent holes in the top crust and bake as per recipe, 350F for 40 mins.

I also sometimes substitute cubed, cooked chicken breast in place of the ground beef for a change.
Eddie

 

[Ultramatic]

Six Way Cookies, Borden 1942