Tuesday, September 16, 2014

GINA NEELY'S MAMA JEAN'S POTATO SALAD

2 lb red potatoes (5 to 6 large), peeled, cubed
1 tsp salt
3 hard-cooked eggs, divided
1/2 cup Miracle Whip dressing
2 ribs celery, finely chopped (about 1/2 cup)
1 small onion, finely chopped (about 1/2 cup)
3 tbsp sweet pickle relish
3 tbsp yellow mustard
1 tbsp sugar
Dash paprika

Cook potatoes in boiling salted water in large saucepan 10 to 15 minutes or just until tender; drain. Cool.

Meanwhile, chop 2 eggs; slice remaining egg. Mix the Miracle Whip, celery, onons, chopped eggs, relish, mustard and sugar in large bowl. Gently stir in potatoes.

Top with the sliced egg and paprika.


Monday, September 15, 2014

1968 SWISS CORN BAKE

This is a 1968 recipe from a Better Homes and Gardens Cookbooklet. You can click on the picture to enlarge for easier reading.


Sunday, September 14, 2014

SCALLOPS IN FRESH TOMATO SAUCE

1 lb bay or sea scallops (Cut large scallops into halves or thirds.)
2 tablespoon lemon juice (preferably fresh squeezed)
1/2 lb fresh mushrooms
2 lb fresh ripe tomatoes or 1 can (1 lb) whole tomatoes (drained)
Water
5 tablespoons olive or vegetable oil
1 small clove garlic (crushed)
4 shallots (sliced)
4 parsley sprigs (chopped)
1/2 teaspoon salt
Dash white pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

Put scallops and lemon juice in a medium-sized bowl. Toss with a wooden spoon and set aside. Using a damp paper towel, wipe mushrooms to remove any dirt. Slice mushrooms, right through the stem, about 1/8-inch thick. Add to scallops and toss again.

If using fresh tomatoes: Bring 6 cups water to a boil in a medium-sized saucepan. Add tomatoes to boiling water, a few at a time, and blanch for 15 to 20 seconds. Using a large slotted spoon, remove tomatoes from water and plunge into ice water.

When tomatoes are cool enough to handle, use a small sharp knife to peel off skin and cut out cores. Cut tomatoes in half crosswise and squeeze each half to remove seeds. Discard skins, cores and seeds. Using a French chef's knife, chop tomatoes coarsely.

Put 2 tablespoons of the oil in an 8-inch skillet. Heat over moderately high heat. When oil is very hot, add garlic and half of the shallots and half of the parsley. Cook, stirring constantly with a wooden spoon, until the garlic is golden brown.

Add tomatoes, salt, pepper, thyme and oregano. (If using canned tomatoes, break them up with the backof a wooden spoon.) Cover skillet; reduce heat to low and simmer 20 minutes, stirring occasionally. Uncover skillet and cook sauce 5 minutes longer.

Heat remaining oil in a large skillet. When very hot, add remaining shallots and parsley; saute 5 minutes. Using a slotted spoon, add scallops and mushrooms and cook over high heat 10 minutes, stirring frequently. Stir in tomato sauce; cook 2 minutes and serve. Makes 4 servings.


Note: This is not exactly a vintage recipe but it is one I have had since the early 1980s.

Friday, September 12, 2014

CHEESE LOVER'S TOMATO SOUP-ER BOWL

This old yellowed recipe clipping is from the shoebox of recipes belonging to my late mother.

Click on picture to enlarge for easier reading.

Thursday, September 11, 2014

BETTER HOMES AND GARDENS 1930 GINGERBREAD WAFFLES

Click on the picture to enlarge for easier reading.

The first column is hard to read. In case you can't read it:
1/4 cup sugar
1/4 cup shortening
1 egg
1/2 cup molasses
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda

Wednesday, September 10, 2014

BUTTERMILK CAKE WITH CARAMEL ICING


This recipe is from a lady in Liberty, Kentucky who says this recipe has been a family favorite since the 1970s. She entered it in a TOH recipe contest where it received high praise and first appeared in TOH in 2007. The last time I checked it had a 5-star rating by readers.

  • 1 cup butter, softened
  •  2-1/3 cups sugar
  •  1-1/2 teaspoons vanilla extract
  •  1 teaspoon baking powder
  •  1/2 teaspoon baking soda
  •  1 cup buttermilk
  •  ICING:
  •  1/4 cup butter, cubed
  •  1/2 cup packed brown sugar
  •  1/3 cup heavy whipping cream
  •  1 cup confectioners' sugar
    In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be thick).

    Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

    For icing, in a small saucepan, combine the butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat; cool for 5-10 minutes. Gradually beat in confectioners' sugar until smooth. Drizzle over cake.
     
    Yield: 
    12-16 servings.




  • Monday, September 1, 2014

    1930 CRANBERRY PUDDING

    This recipe is from Better Homes and Gardens in 1930.

    Click on the picture to enlarge for easier reading.

    Thursday, August 28, 2014

    Tuesday, August 26, 2014

    DEEP DISH BLUEBERRY PIE

    1 1/4 cup sugar
    1/3 cup quick-cooking tapioca
    6 cups fresh blueberries
    1 orange, juiced (use juice only)
    pastry for 2-crust pie
    1 egg
    1 tbsp milk

    Preheat oven to 375 degrees.
    Line a 9-inch deep dish pie pan with a sheet of pastry.

    In a large bowl, too the sugar, tapioca, berries, and juice together; pour into the pastry lined-pie pan. Top filling with the second sheet of pastry. Trim pastry edges and crimp together to seal tight.  Using a knife, cut 5 or 6 small slits in the top pastry to vent.

    Beat the egg and milk in a small bowl to make an egg wash. Brush mixture over the top of the pie.

    Place pie in preheated oven and bake at 375 degrees for 45 to 50 minutes until filling is bubbly and the crust is a golden brown.

    Remove from oven and allow to cool in pan on a wire rack before cutting to serve.

    Note: File photo

    Sunday, August 24, 2014

    MARSHMALLOW FUDGE BROWNIES

    This is an old Hershey's recipe. Yummy treats I have loved for years.

    2/3 cup cocoa
    4 tbsp shortening
    1 cup butter
    4 eggs
    2 cups sugar
    1 tbsp vanilla
    1/4 tsp salt
    1 cup all-purpose flour
    1 cup chopped walnuts

    Frosting:
    2/3 cup cocoa
    4 tbsp shortening
    1 cup butter
    2 eggs
    1 tbsp vanilla
    3 3/4 cups confectioners' sugar
    4 cups miniature marshmallows

    Preheat oven to 350 degrees.
    Line a 9 x 13-inch pan with parchment paper or foil leaving some extended on both ends (to lift brownies from pan later). Grease the  paper/foil.

    In a large saucepan, combine the cocoa, shortening, and butter; heat over low heat, stirring occasionally, until melted and smooth. Remove mixture from the heat. Beat in the eggs, sugar, vanilla, and salt until well blended. Stir in the flour, mixing well. Fold in the walnuts.

    Spread batter evenly into the prepared pan. Bake at 350 degrees for 25 to 30 minutes (do not overbake). Remove from oven and cool completely in pan on a wire rack.

    To make the frosting:
    In a medium saucepan, combine the first 3 frosting ingredients. Heat over low heat until shortening and butter are melted and mixture is smooth.

    Remove mixture from the heat and beat in the eggs, vanilla, and sugar until smooth; stir in the marshmallows.
    Pour the warm frosting over the cooled brownies. Refrigerate for a few hours before cutting.