Cook-O-Rama! Part Two
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The Farmers Almanac Cookbook 1964
<strong class="cbl" style="color: black;">FARMERS' ALMANAC HAM LOAF</strong>
2 cups ground cooked ham
1/2 cup nonfat dry milk powder
2 teaspoons Worcestershire sauce
1 egg, slightly beaten
2 cups cooked, mashed sweet potatoes
1/4 cup brown sugar, firmly packed
2 slices canned pineapple, drained
Combine ham, dry milk, Worcestershire, egg and sweet potatoes; mix well.
Sprinkle brown sugar evenly on bottom of well greased 8- to 9-inch loaf pan.
Cut pineapple slices in half and place on top of sugar. With spoon, spread ham mixture over pineapple.
Bake in 350 degree F oven until loaf is slightly browned and firm, about 25 minutes. Serve at once.
<strong class="cbl" style="color: black;">FARMERS' ALMANAC HAM LOAF</strong>
2 cups ground cooked ham
1/2 cup nonfat dry milk powder
2 teaspoons Worcestershire sauce
1 egg, slightly beaten
2 cups cooked, mashed sweet potatoes
1/4 cup brown sugar, firmly packed
2 slices canned pineapple, drained
Combine ham, dry milk, Worcestershire, egg and sweet potatoes; mix well.
Sprinkle brown sugar evenly on bottom of well greased 8- to 9-inch loaf pan.
Cut pineapple slices in half and place on top of sugar. With spoon, spread ham mixture over pineapple.
Bake in 350 degree F oven until loaf is slightly browned and firm, about 25 minutes. Serve at once.
Wheat Flour Institute 1956
<strong class="cbl" style="color: black;">REUBEN SANDWICH</strong>
18 slices Russian rye bread
1 1/4 cups Thousand Island Dressing
12 slices Swiss cheese (about 12 oz)
1/2 cup sauerkraut
24 slices corned beef (about 12 oz)
Butter or margarine
French fries (for serving)
Spread 12 slices of bread with dressing. On each of 12 bread slices, arrange 1 cheese slice, 2 teaspoons sauerkraut, and 2 slices corned beef.
Double-stack these bread slices to make six sandwiches. Cover with remaining 6 bread slices. Secure with toothpicks.
Spread outside surfaces with butter or margarine and grill until cheese is melted and sandwich is heated through.
Cut diagonally into three pieces. Serve with French fries as a garnish.
Makes 6 sandwiches
<strong class="cbl" style="color: black;">REUBEN SANDWICH</strong>
18 slices Russian rye bread
1 1/4 cups Thousand Island Dressing
12 slices Swiss cheese (about 12 oz)
1/2 cup sauerkraut
24 slices corned beef (about 12 oz)
Butter or margarine
French fries (for serving)
Spread 12 slices of bread with dressing. On each of 12 bread slices, arrange 1 cheese slice, 2 teaspoons sauerkraut, and 2 slices corned beef.
Double-stack these bread slices to make six sandwiches. Cover with remaining 6 bread slices. Secure with toothpicks.
Spread outside surfaces with butter or margarine and grill until cheese is melted and sandwich is heated through.
Cut diagonally into three pieces. Serve with French fries as a garnish.
Makes 6 sandwiches
Standard Osterizer Recipes 1957
POPOVERS
1 cup milk
2 eggs
1/4 teaspoon salt
1 cup sifted all-purpose flour
Put the milk, eggs and salt in the blender container. Cover and mix at Hi Speed until bubbly. Add the flour and run at Hi Speed until perfectly smooth.
Fill well-greased muffin pans, custard cups or popover pans half full.
Bake at 450 degrees F for 30 minutes. Reduce heat to 350 degrees F and continue baking 10 to 15 minutes longer.
Makes 8 popovers
Source: Standard Osterizer Recipes, Oster Blender Model 432 Manual, 1957
<hr />CHEESE POPOVERS
1 cup milk
2 eggs
3/4 cup cubed sharp American cheese
1/2 teaspoon salt (or 1/4 teaspoon as in above recipe)
1 cup sifted all-purpose flour
Butter (for serving)
Put the milk, eggs, cheese and salt in the blender container. Cover and run at Hi Speed until cheese is finely grated and the mixture is bubbly, Add the flour and mix at Hi Speed until thoroughly blended.
Fill well-greased muffin pans half full.
Bake at 450 degrees F for 20 minutes. Lower the temperature to 350 degrees F and continue baking 15 minutes longer.
Serve hot with butter.
POPOVERS
1 cup milk
2 eggs
1/4 teaspoon salt
1 cup sifted all-purpose flour
Put the milk, eggs and salt in the blender container. Cover and mix at Hi Speed until bubbly. Add the flour and run at Hi Speed until perfectly smooth.
Fill well-greased muffin pans, custard cups or popover pans half full.
Bake at 450 degrees F for 30 minutes. Reduce heat to 350 degrees F and continue baking 10 to 15 minutes longer.
Makes 8 popovers
Source: Standard Osterizer Recipes, Oster Blender Model 432 Manual, 1957
<hr />CHEESE POPOVERS
1 cup milk
2 eggs
3/4 cup cubed sharp American cheese
1/2 teaspoon salt (or 1/4 teaspoon as in above recipe)
1 cup sifted all-purpose flour
Butter (for serving)
Put the milk, eggs, cheese and salt in the blender container. Cover and run at Hi Speed until cheese is finely grated and the mixture is bubbly, Add the flour and mix at Hi Speed until thoroughly blended.
Fill well-greased muffin pans half full.
Bake at 450 degrees F for 20 minutes. Lower the temperature to 350 degrees F and continue baking 15 minutes longer.
Serve hot with butter.
Salt Lake City Deseret News 1948
<strong class="cbl" style="color: black;">OLD FASHIONED POUND CAKE</strong>
1/2 pound butter, creamed
1 3/4 cups sugar
5 whole eggs
2 cups flour, measured after sifting twice
nutmeg or mace to taste
Beat like the devil, 1/2 pound butter, (more if you have it). Add 1 3/4 cups sugar with the creamed butter. Cream until fluffy and light. Then
drop in 1 whole egg at a time and stir slowly until you have dropped in a total of 5 eggs. Then fold in 2 cups of flour that has been measured after it has been sifted twice. Do not beat as that makes it tough.
Flavor with a little nutmeg or mace.
Cook in a loaf pan about 45 minutes at 300 degrees F. Turn oven up to 325F. for browning. Leave it at 325F. for 15 minutes or until a nice golden brown."
<strong class="cbl" style="color: black;">OLD FASHIONED POUND CAKE</strong>
1/2 pound butter, creamed
1 3/4 cups sugar
5 whole eggs
2 cups flour, measured after sifting twice
nutmeg or mace to taste
Beat like the devil, 1/2 pound butter, (more if you have it). Add 1 3/4 cups sugar with the creamed butter. Cream until fluffy and light. Then
drop in 1 whole egg at a time and stir slowly until you have dropped in a total of 5 eggs. Then fold in 2 cups of flour that has been measured after it has been sifted twice. Do not beat as that makes it tough.
Flavor with a little nutmeg or mace.
Cook in a loaf pan about 45 minutes at 300 degrees F. Turn oven up to 325F. for browning. Leave it at 325F. for 15 minutes or until a nice golden brown."
The Milwaukee Sentinel 1948
<strong class="cbl" style="color: black;">SOUR CREAM RAISIN PIE</strong>
1/2 cup raisins
1/2 cup nut meats
1 cup white granulated sugar
2 1/2 tbsp flour
1 tsp cinnamon
1/2 tsp ground cloves
1 1/2 cups sour cream
3 egg yolks
1 (10 inch) single pastry pie crust, baked
3 egg whites
6 tbsp white granulated sugar
<strong class="cbl" style="color: black;">TO MAKE THE FILLING FOR A 10-INCH BAKED PASTRY PIE SHELL: </strong>
Mix together and chop raisins and nuts.
Then mix together the dry ingredients; (sugar, flour, cinnamon and ground cloves), and add to chopped raisins and nuts.
Pour sour cream over above mixture and stir all together thoroughly. Place in double boiler and bring to at boil.
Beat 3 egg yolks in a cup, add some of hot mixture to egg yolks, mix well and stir egg yolk mixture back into pan. Stir mixture in pan constantly to avoid lumping. Continue cooking until thick.
Pour thickened mixture into a baked pastry shell.
In a separate bowl, beat the egg whites, adding a total of 6 tbsp sugar, gradually, until egg whites stand in a peak.
Top pie with this meringue and bake in a 350 degree F oven until meringue is golden brown, about 20 minutes.
<strong class="cbl" style="color: black;">SOUR CREAM RAISIN PIE</strong>
1/2 cup raisins
1/2 cup nut meats
1 cup white granulated sugar
2 1/2 tbsp flour
1 tsp cinnamon
1/2 tsp ground cloves
1 1/2 cups sour cream
3 egg yolks
1 (10 inch) single pastry pie crust, baked
3 egg whites
6 tbsp white granulated sugar
<strong class="cbl" style="color: black;">TO MAKE THE FILLING FOR A 10-INCH BAKED PASTRY PIE SHELL: </strong>
Mix together and chop raisins and nuts.
Then mix together the dry ingredients; (sugar, flour, cinnamon and ground cloves), and add to chopped raisins and nuts.
Pour sour cream over above mixture and stir all together thoroughly. Place in double boiler and bring to at boil.
Beat 3 egg yolks in a cup, add some of hot mixture to egg yolks, mix well and stir egg yolk mixture back into pan. Stir mixture in pan constantly to avoid lumping. Continue cooking until thick.
Pour thickened mixture into a baked pastry shell.
In a separate bowl, beat the egg whites, adding a total of 6 tbsp sugar, gradually, until egg whites stand in a peak.
Top pie with this meringue and bake in a 350 degree F oven until meringue is golden brown, about 20 minutes.
All Electric-Mix Recipes (Dormeyer) 1946
<strong class="cbl" style="color: black;">ESCALLOPED CORN</strong>
1 tbsp. butter
2 tbsp. flour
1 cup milk
2 cups corn (whole kernel)
1 1/4 tsp. salt (or to taste)
1 tsp. sugar
Dash ground black pepper
2 eggs
1/4 cup diced ham
1/2 cup diced American cheese
Melt butter in a saucepan. Add flour and mix well. Add milk and cook until it comes to a boil, stir constantly, cook 2 minutes longer. Add corn, seasonings, ham and cheese; set aside.
Beat egg yolks 1 minute at medium speed; set aside.
In a separate bowl, beat egg whites 2 minutes until stiff, use high speed. Fold egg yolks and whites together, then fold into corn mixture. Place in a buttered baking dish.
Bake 30 minutes at 350 degrees F.
Makes 5 or 6 servings
<strong class="cbl" style="color: black;">ESCALLOPED CORN</strong>
1 tbsp. butter
2 tbsp. flour
1 cup milk
2 cups corn (whole kernel)
1 1/4 tsp. salt (or to taste)
1 tsp. sugar
Dash ground black pepper
2 eggs
1/4 cup diced ham
1/2 cup diced American cheese
Melt butter in a saucepan. Add flour and mix well. Add milk and cook until it comes to a boil, stir constantly, cook 2 minutes longer. Add corn, seasonings, ham and cheese; set aside.
Beat egg yolks 1 minute at medium speed; set aside.
In a separate bowl, beat egg whites 2 minutes until stiff, use high speed. Fold egg yolks and whites together, then fold into corn mixture. Place in a buttered baking dish.
Bake 30 minutes at 350 degrees F.
Makes 5 or 6 servings
French Onion Soup Pork Chops
<span class="ERSPrintBtnSpan"><span class="ui-button-text"> </span></span>
Prep time
<time datetime="PT20M">20 mins</time>
Cook time
<time datetime="PT30M">30 mins</time>
Total time
<time datetime="PT50M">50 mins</time>
Serves: 4
Ingredients
<ul>
<li class="ingredient">4 boneless center-cut pork chops, about 1-inch thick</li>
<li class="ingredient">1 tbs olive oil</li>
<li class="ingredient">1 cup caramelized onions</li>
<li class="ingredient">¾ cup beef stock</li>
<li class="ingredient">¼ cup dry white wine (see NOTES)</li>
<li class="ingredient">4 tsp whole-grain dijon mustard -OR- regular dijon mustard</li>
<li class="ingredient">4 slices sharp provolone cheese</li>
<li class="ingredient">1-2 sprigs fresh thyme -OR- ⅛ tsp dried (see NOTES)</li>
<li class="ingredient">½ tsp salt (optional)</li>
<li class="ingredient">¼ tsp pepper</li>
</ul>
Instructions
<ol>
<li class="instruction">Preheat oven to 350 degrees F.</li>
<li class="instruction">Heat a large oven-proof skillet over medium-high heat. Add oil.</li>
<li class="instruction">Sprinkle pork chops with pepper and salt if using.</li>
<li class="instruction">Brown chops on both sides in hot skillet. Remove pork chops and set aside.</li>
<li class="instruction">Add the stock, thyme (if using) and wine to the pan and deglaze (that's scraping up all the browned bits so they dissolve in the liquid).Add the caramelized onions. Cook for about 3-5 minutes until liquid is slightly reduced.</li>
<li class="instruction">Spread 1 tsp of the mustard on top of each chop. Place chops in skillet with the onion/stock mixture.</li>
<li class="instruction">Place the pan in the preheated oven and cook for 20-25 minutes, or until chops register 160 degrees F on an instant-read thermometer.</li>
<li class="instruction">Place slice of cheese on top of each chop--I find folding the cheese in half works best and creates a double layer of cheese.</li>
<li class="instruction">Place the skillet back in the oven and cook for about 5 minutes, or until cheese is melted and just begins to brown.</li>
</ol>
Notes
If you used thyme in the recipe for the caramelized onions, it can be omitted in pork chop recipe.
The white wine can be substituted with an equal quantity of beef stock
SLOW COOKER DIRECTIONS--Follow the recipe for caramelized onions bearing in mind they take about 10 hours so plan accordingly if you plan to make this meal along with the onions. If you do, at the end of the 10 hour cooking time, add the browned chops with the mustard spread on each as in the main recipe, and the stock and wine. Cook for an additional 5-6 hours. You can melt the cheese over the chops either in the microwave or regular oven.
I feel it's better to make the onions on one day and make the pork chops on another day. To do it that way, add the caramelized onions to the crock pot along with the stock and wine. Brown the pork chops, spread the mustard over them and place them in the slow cooker. Cook for about 5-7 hours on low, 4-6 on high, but check for doneness at the MINIMUM times. If you are using a casserole crock and you have the pork chops in a single layer, at the end of the cook time, place the cheese on top of the chops, cover and let the cheese melt. If you had to pile the chops in the cooker, you will have to melt the cheese either in the oven or microwave.
brucelucenta
Well-known member
- Joined
- Jul 21, 2013
- Messages
- 1,924
Knock it off, you making me hungry!
Woman's Day 1952
Woman's Day 1952
vacerator
Well-known member
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.
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
Well-known member
I forgot the oil
for the dressing. Canola, Olive, Wesson, or Mazola, which ever you prefer. About 1/4 cup. Eye ball it.
for the dressing. Canola, Olive, Wesson, or Mazola, which ever you prefer. About 1/4 cup. Eye ball it.
Alcoa 1965
Heinz Recipe Card 1957
polkanut
Well-known member
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.
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
Well-known member
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.
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.
Woman's Day 1952
Woman's Day 1952
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
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
