Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
Apple and Onion Dressing
1 Cup Raisins
7 Cups Soft Bread Cubes
3/4 Cup Butter
1 Cup Chopped Onion
1 Chopped Clove Garlic
1 Cup Chopped Celery
3 Cups Diced Tart Apples
1/4 Cup Chopped Parsley
1 1/2 Teaspoon Salt
1/4 Teaspoon Paprika
Boil raisins in water for 5 minutes. Drain well and add bread cubes. Melt butter in skillet and add onion, garlic and celery. Sauce for 3 minutes, add to bread crumbs with remaining ingredients. Stuff into bird or bake in a 350 degree oven for about 1 hour.
Apple Flapjacks
1 Tablespoon Shortening
1 Tablespoon Sugar
2 Eggs
1 1/2 Cups Sifted Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon
1 Cup Apples, Chopped Fine
1 Cup Milk
Cream shortening and sugar. Add beaten eggs. Sift in flour with baking powder and cinnamon. Stir in the chopped apples. Gradually add milk to make a medium batter. Bake on a griddle as for ordinary pancakes.
Aspic Filled Melon
1 Large Melon
1 Package Fruit Flavored Gelatin
Cut off one end of melon and scrape out seeds. Reserve the cap. Fill the cavity with water, then pour into measuring cup. Stand the melon upside down to drain. Prepare gelatin with boiling water measured to the amount needed to fill the melon. Dissolve gelatin in water, then pour into melon. Place cap on top and refrigerate until set. Slice the melon being careful not to dislodge the gelatin.
Baked Rice Rings
1/3 Cup Uncooked Rice
1 Medium Onion, Chopped
4 Teaspoons Butter
1/3 Pound Mushrooms, Sliced
Salt and Pepper
Wash rice thoroughly and cook in boiling salted water until tender, 20 to 25 minutes. Drain. Sauté onion in butter. Add mushrooms and cook about 10 minutes. Mix onions and mushrooms with rice and season. Pack mixture into buttered ring molds. Bake in a 350 degree oven for 30 minutes.
Batter Fried Onion Rings
6 Large Sweet Spanish Onions, Sliced 1/4 Inch Thick
Milk and Water
1/2 Cup Flour
3/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Baking Powder
1 Egg, Beaten
1/2 Cup Milk
Separate onions into rings and soak for 30 minutes in milk and water. Drain. Bake a batter by sifting dry ingredients and stirring in egg and milk. Dip rings into batter. Drain slightly. Drop into hot deep fat and fry until golden, turning once. Sprinkle with salt while draining.
Best Ever Macaroni Salad
4 Cups Cooked Elbow Macaroni
1 1/2 Cups Sliced Celery
1/2 Cup Sliced Scallions
6 Radishes, Sliced
2 Tablespoons Snipped Parsley
1 Cup Mayonnaise
2 Tablespoons Vinegar
2 Teaspoons Prepared Mustard
1/2 Teaspoon Celery Seed
2 Teaspoons Salt
1/8 Teaspoon Pepper
Shredded Lettuce
Combine all ingredients, except lettuce, and refrigerate. Serve on shredded lettuce.
Broccoli With Sour Cream Sauce
2 Bunches Broccoli, Cooked
2 Tablespoons Minced Onion
2 Tablespoons Butter
1 1/2 Cups Sour Cream
2 Teaspoons Sugar
1 Teaspoon Vinegar
1/8 Teaspoon Pepper
1/4 Cup Chopped Nuts
Sauté onion in butter for 5 minutes. Mix with remaining ingredients, except nuts, in the top of a double boiler. Heat through. Serve over hot broccoli garnished with nuts.
Brussels Sprouts With Mushrooms
1 Pound Brussels Sprouts
1/4 Cup Butter
1/4 Pound Mushrooms, Sliced
Salt and Pepper
Cream
Heat 1 inch boiling, salted water, add cleaned Brussels sprouts and cook 10 to 20 minutes - tender crisp. Drain. Add butter to skillet. Sauté mushrooms until just tender. Add sprouts, salt, pepper and a touch of cream. Toss gently.
Caesar Salad
2 Small Heads Romaine, Chilled
1 Clove Garlic
Salt and Pepper
1/8 Teaspoon Dry Mustard
1/2 Teaspoon Worcestershire Sauce
1 Tablespoon Lemon Juice
1 Tablespoon Olive Oil
3 Anchovy Fillets
1 Coddle Egg
3/4 Cup Croutons
1 Tablespoon Parmesan
Wash romaine and cut in crosswise pieces 1/2 inch wide. Rub a wooden salad bowl with garlic. In a small mixing bowl place the salt, pepper, dry mustard, Worcestershire, and lemon juice. Mix thoroughly. Add olive oil and cut up anchovies. Break the egg over the greens and pour on the salad dressing. Toss together lightly. Add croutons and half the cheese. Toss again. Sprinkle each serving with remaining cheese.
Candied Sweet Potatoes
4 Medium Yams
Salt and Paprika to Taste
1/2 Cup Brown Sugar
3 Tablespoons Butter
Cinnamon
1/2 Cup Boiling Water
Parboil yams, pare and cut into halves, lengthwise. Arrange in a casserole, sprinkling each later with salt, paprika, and brown sugar. Dot with bits of butter and add a few dashes of cinnamon. Add water, cover and bake in a 350 degree oven for 30 minutes.
Cauliflower Fritters
1 Cup Sifted Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
Dash Mace
1 Cup Chopped Cooked Cauliflower
1 Egg, Beaten
1/2 Cup Milk
2 Tablespoons Butter, Melted
Sift dry ingredients together and add cauliflower. Combine egg, milk and butter. Add to flour mixture and stir until smooth. Drop by tablespoons into deep hot fat. Cook 3 to 5 minutes.
Chopped Cole Slaw
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dry Mustard
1 Teaspoon Celery Salt
2 Tablespoons Sugar
1 Tablespoon Chopped Pimiento
1 Teaspoon Grated Onion
3 Tablespoons Salad Oil
1/3 Cup Vinegar
3 Cups Chopped Green Cabbage
1/4 Cup Chopped Green Pepper
Sliced Stuffed Olives
Combine all ingredients except olives in a large salad bowl, tossing well to combine. Garnish with olives. Refrigerate until ready to serve.
Corn Pie
1 1/4 Cups Cracker Crumbs
1/2 Cup Melted Butter
2 Tablespoons Butter
1 1/4 Cups Milk
2 Cups Fresh Raw Corn
1/2 Teaspoon Salt
2 Tablespoons Flour
1/2 Teaspoon Onion Salt
2 Eggs, Beaten
Combine crumbs and melted butter. Reserve 1/2 cup for topping. Line a 9 inch pie plate with remaining crumbs. Combine butter, 1 cup milk, corn and salt. Bring to boil. Reduce heat and cook 3 minutes. Add flour to remaining milk and mix to a smooth paste. Add slowly to hot corn mixture, stirring constantly. Cook 3 minutes until thick. Cool slightly. Add onion salt. Add eggs slowly, stirring constantly. Pour into crumb lined pan. Sprinkle reserved crumbs over the top. Bake in a 400 degree oven for 20 minutes.
Creamed Potatoes
2 Tablespoons Butter
2 Tablespoons Flour
Dash Mace
1 1/4 Teaspoons Salt
1/4 Teaspoon Pepper
2 Cups Milk
Few Drops Lemon Juice
6 Cooked Potatoes, Cubed
Melt butter, blend in flour, mace, salt and pepper. Add milk and cook until thickened, stirring constantly. Add lemon juice and potatoes. Cook until potatoes are heated throughout.
Green Beans Italian Style
1 Pound Green Beans
1/3 Cup Olive Oil
1 Clove Garlic, Slivered
4 Lettuce Leaves
1/2 Teaspoon Salt
1/3 Cup Grated Parmesan Cheese
1/4 Cup Chopped Parsley
Prepare green beans. Heat oil in a large skillet. Add garlic. Spread beans evenly over top. Cover with washed lettuce leaves. Place a tight lid on the pan and steam over a low flame for 15 minutes. Season with salt. Sprinkle with parmesan and parsley, toss to coat.
Harriet's Tossed Salad Superb
2 Cloves Garlic, Sliced and Peeled
2 Teaspoons Salt
1/4 Cup Lemon Juice
1/2 Teaspoon Granulated Sugar
1/2 Teaspoon Pepper
1/3 Teaspoon Celery Seed
1 Teaspoon Paprika
1 1/2 Teaspoons Dry Mustard
10 Tablespoons Salad Oil
2 Heads Iceberg Lettuce
2 Bunches Watercress
1 Cup Sliced, Toasted Almonds
1 1/2 Cups Tiny Raw Cauliflower Flowerets
1 Clove Garlic, Peeled
1 Ripe Avocado, Cut Up
2 Tomatoes, Sliced and Peeled
Mash 2 cloves garlic with salt. Add lemon juice, sugar, pepper, celery seed, paprika and mustard. Blend well. Add oil and pour into a jar. Shake well, then refrigerate. Wash lettuce and watercress, dry well and tear up. Rub salad bowl well with remaining garlic. Place in greens. Add remaining ingredients and toss well.
Jiffy Cabbage Salad
1/4 Carrot, Scraped
1/2 Orange, Pared
1/2 Apple, Cored
1/2 Pound Cabbage, Shredded
1/2 Tablespoon Lemon Juice
1 Tablespoon Sugar
1 Tablespoon Oil
Salad Green
Cut carrot and fruit into small pieces and add cabbage. Combine lemon juice, sugar and oil; pour over salad and mix with a fork. Turn into salad bowl and garnish with greens. Chill until ready to serve.
Lyonnaise Potatoes
2 Cups Diced Boiled Potatoes
Salt and Pepper To Taste
1 Teaspoon Minced Onion
2 Tablespoons Butter
1 Tablespoon Chopped Parsley
The potatoes should be slightly under done. Season with salt and pepper. Cook the onion in the butter until light brown. Add the potatoes and stir with a fork until all sides are browned. Add more butter if necessary. Sprinkle with parsley and serve.
Potato Pancakes
1 Cup Uncooked Potatoes, Grated
2 Eggs, Separated
1/8 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Tablespoon Flour
Add potatoes, egg yolks, baking powder, salt and flour and beat well. Fold in stiffly beaten egg whites. Drop from tablespoon into hot well greased skillet. Brown on both sides.
Potatoes Au Gratin
7 Pounds Potatoes
1 Onion, Chopped
3/4 Cup Butter
2/3 Cup Flour
2 Quarts Milk, Scalded
5 Teaspoons Salt
1 Teaspoon Pepper
1 Tablespoon Worcestershire Sauce
1/4 Teaspoon Tabasco Sauce
1 Pound Cheddar Cheese, Grated
6 Green Onions, Sliced Thin
Cook potatoes covered in a small amount of water until just tender, about 35 minutes. Drain and strip the skins when the potatoes are cool enough to handle. Cut into a 1/4 inch dice. Cook onion in butter gently for 5 minutes and then blend in flour. Add 3 cups of the scalded milk, cook, stirring constantly, until thickened and smooth. Smooth in electric blender or with an egg beater if necessary. Return to pan and add the rest of the milk, the seasonings and 2/3 of the cheese. Cook and stir to smooth sauce. Add half the chopped onions. Turn potatoes into two buttered shallow casseroles. Pour sauce over potatoes and mix lightly. Top with remaining cheese and onions. Bake in a 350 degree oven for 30 minutes.
Sage and Celery Stuffing
4 Quarts Lightly Toasted Bread Cubes
2 Onions, Chopped
1 Quart Chopped Celery With Tops
1 Tablespoon Salt
1/2 Teaspoon Pepper
1 Teaspoon Dried Sage
1 Teaspoon Poultry Seasoning
1 Cup Butter, Melted
Broth
Sauté the onion and celery lightly in a little of the butter. Combine all ingredients. Stuff into prepared bird.
Turnip Stew
3 Tablespoons Butter
3 Cups Diced Cooked Turnips
1/2 Cup Whole Kernel Corn
1 Onion, Chopped
1 Apple, Sliced
1 Teaspoon Salt
1/4 Teaspoon Nutmeg
1/4 Cup Sour Cream
1 Tablespoon Prepared Horseradish
Melt butter. Add turnips, corn, onion, apple and seasonings. Simmer until the apple and onion are soft, about 15 minutes. Add sour cream and heat through. Add horseradish and serve.
