Recipes: Old and New

[rp2813]

Litter Box Cookies

Seeing as how Halloween is coming, this recipe might be of interest to the party-throwers among us who have yet to experience it.  Also good for April Fools Day.  I've made both the chocolate and gingerbread recipes and honestly, while they are edible, they're not irresistible and are more useful for shock value.  I prefer the gingerbread as the chocolate ones are really bland and flat.  Some of the optional mix-ins might improve flavor.  I have never used them.

 

Gingerbread:

 

1/4 cup honey

1/4 cup molasses

2/3 cup butter, softened

1    egg

2-1/3 cups whole wheat flour

Pinch of spice:  ginger, cinnamon, cloves

1 large box Grape Nuts (or store brand) cereal

 

Chocolate:

 

Same as above except:

 

Increase honey amount to 1/2 cup and eliminate molasses

Substitute 1/3 cup cocoa powder for 1/3 cup whole wheat flour

Instead of spices, use 1 tsp vanilla or peppermint extract

 

Optional Mix-Ins:

 

Coconut (tapeworms)

Chocolate chips

Butterscotch chips

Peanut butter chips

Chopped peanuts

Corn

Cooked spaghetti or ramen noodles (roundworms)

 

Microwave honey until it bubbles, about one minute.  Add the butter, molasses (if any), and egg.  Mix well.  Add remaining ingredients including optional mix-ins until desired blend is reached. 

 

Chill one hour in freezer or several hours in refrigerator.

 

Roll dough into logs of random length and shape in the appropriate diameter of cat turds.  Roll in cereal to coat. 

 

Bake on cookie sheet at 350 until done, 10 to 15 minutes.

 

Serve in disposable cat litter box on a bed of Grape Nuts with a cat litter scoop (I think I got those items cheap at Big Lots or similar discount store).  You can add special effects by decorating the box and scoop with melted chocolate or pudding.  A great addition to a Halloween party table that has been decorated with plastic flies.

 

 

 

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Vegitable Recipes | Woman's Home Companion February, 192

Mashed sweet potatoes look good!

 

 

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Color Cookies | Better Homes & Gardens, December 1963

<span style="font-size: medium;">Crisco?</span>

 

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Orange Coconut Loaf | Canadian Magazine, 1970's?

<span style="font-size: medium;">Looks mighty tasty. </span>

 

[Ultramatic]

Gingerbread Men

<span class="headImgIngredients" style="font-size: medium;">
</span>

<span style="font-size: medium;">3/4 cup molasses </span>
<span style="font-size: medium;"> 1/4 cup brown sugar </span>
<span style="font-size: medium;"> 1/3 cup shortening </span>
<span style="font-size: medium;"> 1 egg </span>
<span style="font-size: medium;"> 3 cups flour</span>
<span style="font-size: medium;"> 1/2 teaspoon salt</span>
<span style="font-size: medium;"> 1 teaspoon ginger</span>
<span style="font-size: medium;"> 1 teaspoon cinnamon</span>
<span style="font-size: medium;"> 3 teaspoons baking powder </span>

 

<span style="font-size: medium;">Mix molasses, sugar, and melted shortening. Add the egg and beat well. Add dry ingredients which have been sifted together. Chill the dough. Roll out and cut into shapes using a tin mold, or a paper pattern and a sharp knife. Bake on a cooky sheet in a moderately hot oven. Features, buttons and trimmings can be made with cloves, currants, raisins, and rice. Colored dresses may be put on by means of frosting tinted the desired shade. Time in baking, 10 minutes. Temperature, 375°.</span>

 

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Baker's Chocolate 1962

 

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Crisco 1953

 

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Crisco 1953

 

[perc-o-prince]

Probably my fave din-din

Deep fry disjointed chicken wings, toss in Frank's (now Durkee's) Red Hot sauce, and serve with celey & carrot sticks and bleu cheese dressing. A beer on the side doesn't hurt!!

Chuck

 

[westie2]

Hot Wings

Chuck you kust made me drool ove the post.  Onlu thing is we use Crystal Hot Sauce.  Got hooked on it when we lived in New Orleans.  Drove by the Baumer Foods plant everyday going to work downtown on Canal Street and later on Poydras Street across from the Superdome.

 

 

http://www.baumerfoods.com/

 

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Links to other recipes in AW:

 

 

<span style="font-size: medium;">Apple Pie:</span>

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?37188_11

 

<span style="font-size: medium;">Chinese Food Time:</span>

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?37155_8#start_37155.5

 

<span style="font-size: medium;">Friday Fish Fun:</span>

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?37081_1

 

<span style="font-size: medium;">Breakfast Meat:</span>

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?36941_31#start_36941.23

 

<span style="font-size: medium;">Making Buttermilk Meatloaf:</span>

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?36691

 

<span style="font-size: medium;">Polish Recipes:</span>

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?32574

 

<span style="font-size: medium;">Comfort Food:</span>

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?24713

 

 

 

[rp2813]

Rhubarb Upside Down Cake

I like this alternative to pineapple upside down cake, which I find way too sweet.

 

TOPPING:

 

2 Cups fresh rhubarb, cut into 1/2" slices

1/4 Cup sugar

1/3 Cup brown sugar, firmly packed

1 Tsp grated lemon peel

2 Tbsp lemon juice

2 Tbsp bourbon or orange juice

1/2 Cup pecan halves

2 Tbsp butter or margarine

 

BATTER (I prefer/recommend taking the easy route and using a packaged white or yellow cake mix instead):

 

2 Cups all-purpose flour

3/4 Cup sugar

2 Tsp baking powder

1 Tsp vanilla

1/4 Tsp salt

1/2 Cup butter or margarine

1 cup creme fraiche or sour cream

2 large eggs

 

Optional:  Sweetened whipped cream

 

For topping, in a bowl combine rhubarb, sugar, lemon peel and 1 tbsp lemon juice. 

In a 10" skillet over medium heat, melt butter/margarine, add brown sugar, bourbon and remaining 1 tbsp lemon juice; stir often until caramel has thickened and is medium brown, 7 to 10 minutes.  Spread in a buttered 9" round cake pan with 2" tall sides.  Arrange pecans over caramel, scatter rhubarb mixture on top.

 

For batter, in a bowl with mixer on medium speed, beat butter and sugar until blended.  Beat in eggs until smooth.  Beat in baking powder, vanilla, salt, half the creme fraiche, then half the flour; repeat with remaining creme fraiche and flour.

Drop spoonfuls of batter over rhubarb mixture and spread smooth.

Bake at 350 for 40 to 50 minutes or until cake is golden on top and tests done.  Let cool on rack 15 minutes.  Run a knife between cake and pan sides.  Invert onto serving plate.

Serve warm, topped with whipped cream if desired.

 

[this post was last edited: 11/2/2011-04:43]

 

[58limited]

Texas Chili

This is a very simple but very good and authentic Texas style recipe.

 

 

2 lbs ground sirloin (or sub 1 lb Italian sausage). You can use ground venison or wild hog too; diced, cubed, or whatever you wish.

2 medium onions, chopped

1 red bell pepper chopped

1 green bell pepper, chopped

2 (or more) whole jalapeno peppers, finely chopped

1-2 cloves garlic, minced

1 - 15 oz can tomato sauce

1 - 28 oz. can crushed tomatoes

chili powder to taste (I probably use 1/2 cup or more, I never measure so I'm not sure though)

cumin to taste (I use at least 2 tbsp, maybe more)

6 oz. beer

 

 

Brown the meat in a skillet. In a large pan, saute veggies in bacon grease. Add beer and cook 1 minute. Add browned meat and tomatoes, cook 2 minutes. Add seasonings to taste, cover, and simmer 30 minutes. If it needs to be thickened, use a little Masa. If it is not spicy enough, use cayenne pepper. Serve BBQ beans on the side.

 

 

 

 

[Ultramatic]

Mmmmmm...

<span style="font-size: medium;">Now that Chili recipe seems mighty tasty. I'm going to try it!</span>

 

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Pineapple Custard Pie 1950

 

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Chou farci 1968

 

 



Preparation time: 20 minutes
Cooking time: 3 hours
To serve: 4

You will need
2 lb. cabbage with firm heart
salt
12 oz. pork sausage meat
4 oz. chicken or lamb’s liver, finely chopped
1 large onion, sliced
2 large carrots, sliced
1 bay leaf
4 tablespoons white wine
1/2 pin (U.S. 1 1/4 cups) stock
3 rashers smoked streaky bacon

Discard loose outer leaves and wash cabbage. Blanc in boiling salted water for 5 minutes. Drain upside down in a colander. When cool enough to handle cut out hard stalk and open out the leaves. Mix sausage meat and liver together and insert a little between each cabbage leaf. Reform cabbage and tie with tape. Put the onion, carrots, bay leaf, wine and stock into a deep casserole and place the cabbage, stalk end down, on top. Lay bacon rashers over cabbage and cover pan closely. Cook in a pre-heated slow oven (290° F. or Gas Mark 1), for 3 hours or longer, basting now and then. Serve the cabbage surrounded with carrots.

 

[Ultramatic]

New York "Dry" Crustless Cheesecake 1965

 

New York "Dry" Crustless Cheesecake

 

Serves 16

 

Ingredients

<ol class="blog-yumprint-ingredients">
<li class="blog-yumprint-ingredient-item">2 cups sour cream</li>
<li class="blog-yumprint-ingredient-item">4 eggs</li>
<li class="blog-yumprint-ingredient-item">1/2 cup margarine or butter, melted, cooled</li>
<li class="blog-yumprint-ingredient-item">2 Tbsp lemon juice</li>
<li class="blog-yumprint-ingredient-item">1 tsp. vanilla extract</li>
<li class="blog-yumprint-ingredient-item">2 cups sugar</li>
<li class="blog-yumprint-ingredient-item">2 pkg. 7 1/2 ounces each, farmers cheese, cut into cubes</li>
<li class="blog-yumprint-ingredient-item">2 pkg (8 ounces each) cream cheese, cut into cubes</li>
<li class="blog-yumprint-ingredient-item">1/2 cup flour</li>
</ol>

 

Instructions

<ol class="blog-yumprint-methods">
<li class="blog-yumprint-method-item">Using your blender, you will combine the above ingredients, blending until smooth. You will have to do this in two batches as blender won’t accommodate this volume in one batch. So, for first batch, put one cup sour cream, 2 eggs, 1/4 cup melted margarine, 1 Tbsp. lemon juice, 1/2 tsp vanilla, 1 cup sugar, 1 pkg farmers cheese, 1 pkg cream cheese and 1/4 cup flour. Blend.</li>
<li class="blog-yumprint-method-item">Pour into oiled 9-inch springform pan. Then repeat, pouring second batch over first.</li>
<li class="blog-yumprint-method-item">Bake at 325 degrees for one hour. Turn oven off. Let cake stand in oven for 2 hours before removing from oven.</li>
<li class="blog-yumprint-method-item">Chill thoroughly.</li>
</ol>

 

<h2>Cheese in Scallop Shells or Ramekins</h2>
<h3>Ingredients</h3>
<ul>
<li>1 cup milk</li>
<li>2 cups bread crumbs</li>
<li>1/2 teaspoon salt</li>
<li>1/8 teaspoon pepper</li>
<li>1/4 teaspoon Worcestershire sauce</li>
<li>2 cups grated American cheese</li>
</ul>
<h3>Instructions</h3>
Pour milk over bread crumbs, add seasoning, half the cheese and mix well; fill greased scallop shells or ramekins; sprinkle with remainder of cheese and a few fresh bread crumbs and bake in moderate oven 30 minutes.

 

[toploader55]

Choux Farci

Mon Deu !!!

Pork Sausage Liver and Bacon...

WOW !!! Sounds delish but a tad bit on the rich side ???

 

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Cooking with Your Hat On! 1958

 

 

 

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Cooking for a Man 1941

 

 

 

[DADoES]

NY Dry Crustless Cheesecake ...

 
I hope to try this at next opportunity.  What is the method to "oil" a springform pan?

 

[ea56]

Louie

the Crustless New York Cheescake recipe looks really good. But I've never seen Farmers Cheese in a store here. Isn't it very much like reg, cream cheese, only a bit dryer? If so, do you think substituting reg. cream cheese in place of the Farmers Cheese would work? If not, is there another cheese like Farmers Cheese?

This recipe looks like something I will be trying, thanks.
Eddie[this post was last edited: 6/22/2017-19:08]

 

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Eddie

 

 

I think dry cottage cheese would be a good substitute for farmers cheese.  Cottage cheese is mild tasting. Good luck with the recipe!

 

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Glenn, I suppose it means just that, spread oil, corn, vegetable, etc inside the pan. I'd just try cooking spray.

 

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Cooking for a Man 1941

 

 

 

[mattl]

Farmer's Cheese

Is really hard to find anymore.  We used it for many many years in pierogi fillings, but now I drain cottage cheese overnight and use it instead.  I'd love to find some farmers cheese again, but I wonder if it still exists...

 

[ea56]

So Matt, do you put the cottage cheese in a sieve lined with cheese cloth and let it drain overnight? I guess if I used a pint of cottage cheese, drained it should equal approx. the 15 oz.of Farmers Cheese required for this recipe. What do you think?
Eddie

 

[Ultramatic]

 

Perhaps you can find Farmers Cheese in one of those weekend farmers markets that spring up in urban areas.

 

[toploader55]

Well, wouldn't you know...

https://www.amazon.com/Lifeway-Fash...id=1498209440&sr=8-1&keywords=farmer's+cheese

 

[jamiel]

Matt, I believe I've seen it at Meijer in the cheese/deli (not the refrigerated cases along the walls. I seem to recall it was in a vaguely kidney-shaped Cry-o-Vac package. Failing that, you might try a Kroger with the Murray's cheese department (Grand Blanc?)