POT ROAST 1951

From LIFE MAGAZINE January 1951

 

MOM'S HANDWRITTEN PEANUT BUTTER PIE RECIPE

Click on recipe for easier reading.

This is an old recipe in my late mother's handwriting.  The word on the left that is cut off is salt.
As with a lot of these old recipes, you have to read between the lines.  Of course, you need to bake this in an unbaked pie shell.

OVEN BAKED CARAMEL CORN

 

6 qt (1 1/2 cups or more, unpopped) popped corn

2 cups firmly packed brown sugar
1 tsp baking soda
2 sticks butter
1 1/2 cup clear corn syrup
1 tsp salt

Place the popped corn in a very large heat-proof bowl (I prefer a large aluminum dishpan).

Combine the brown sugar, butter, corn syrup, and salt in a medium, heavy saucepan; bring to a boil and cook for 5 minutes.  Remove syrup from the heat and add in the baking soda; stir well.  Pour the syrup mixture over the popped corn and mix until the corn is well coated with the syrupy mixture.

Spread in two large shallow pans and bake at 200 degrees for 1 hour; stir every 15 minutes.  Remove from the oven.  Stir until the corn is cooled enough that it won't stick together.

Store the cooled corn in tightly covered metal tins to keep it crisp.

File photo

BAKED CHICKEN CASSEROLE

I I have had this recipe for so long I have no idea where I got it.

Mix together:
1 can cream of celery soup
1/3 cup water
1/2 package dry onion soup mix

Pour into a 9 x 13-inch baking dish and sprinkle 2 cups instant rice over this.  Lay six skinless chicken breasts on top of rice.

Mix:
1 can cream of mushroom soup
1/2 package dry onion soup mix
1/3 cup water

Pour over the top of the chicken breasts and seal with foil.  Bake 2 hours at 350 degrees.

Remove the foil and put under broiler for a few minutes.  This can be made earlier and refrigerated until ready to bake.

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1920s "GOOD SLAW"

This is a recipe I saw on a handwritten recipe site. It was post by a lady named Barbara Elliott who said it was from her great-grandma in the 1920s.

AUNT NORMA'S APPLE CUSTARD PIE

This is a recipe from my late mother-in-law's sister.

6 medium apples
1 cup sugar
2 tbsp flour
1/2 tsp salt
1/2 tsp cinnamon
2 eggs plus milk to make 1 cup
1 unbaked pie shell

Beat the eggs in a cup and fill with milk to make 1 cup.  Place sliced apples in circle in unbaked pie shell.  Cover with the dry ingredients.  Pour the milk/egg mixture over the top.  Bake at 450 degrees for 5 minutes.  Reduce the heat to 350 degrees and cook until done.

ALMOND PUFF COFFEE CAKE/PASTRY

This is a recipe I have had since the late 60s or early 70s.  I like it because no yeast or rising is needed.

1/2 cup butter, softened
1 cup all-purpose flour
2 tbsp water
1/2 cup butter
1 cup water
1 tsp almond extract
1 cup all-purpose flour
3 eggs
Powdered sugar glaze (recipe follows)
Chopped or thin sliced almonds

Preheat oven to 350 degrees.

Cut the 1/2 cup of softened butter into 1 cup of flour.  Sprinkle the 2 tablespoons of water over the mixture and mix in with a fork.  Round dough into a ball and divide in half.

On an ungreased baking sheet, pat each half into a strip about 12 x 3-inches each.  Place about 3-inches apart on the baking sheet.

In a medium saucepan heat the other 1/2 cup butter and cup of water to a rolling boil.  Remove from the heat and immediately stir in the almond extract and the other cup of flour.  Stir vigorously over low heat until the mixture forms a ball.  This will take about a minute.  Remove from the heat.  Beat in the eggs, all at once, until smooth.  Divided in half and spread evenly over the two dough strips on the baking sheet being sure to cover the dough strips completely.

Bake at 350 degrees for approximately 1 hour or until the topping is crisp and brown.  Allow to cool and frost with the glaze below.  Sprinkle glaze generously with the almonds.

Powdered Sugar Glaze:
1 1/2 cups powdered sugar
2 tbsp butter, softened
1 tsp almond flavoring*
1 to 2 tbsp warm water

Mix all ingredients together until smooth.  Start with the 1 tablespoon of warm water and gradually add the second until of the right consistency for a glaze.

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HONEY DRESSING FOR FRUIT SALAD

 

2/3 cup granulated sugar

1 tsp dry mustard
1 tsp celery seed
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1 cup salad oil
1/3 cup honey
5 tbsp lemon juice
1 tbsp vinegar
1 tsp grated sweet onion

Mix all ingredients together well.  Refrigerate 8 hours allowing flavors to blend.  Pour over fruit salad mixture.

Yield: 2 cups dressing

Note: File Photo

ROUND STEAK BEEF STROGANOFF

I have had this recipe for so many years but it is still a favorite.

1 lb round steak, cut into bite-size pieces

salt

pepper

flour

2 tbsp canola oil

1/2 tsp Worcestershire sauce

1/3 cup chopped onion

1/2 can condensed cream of mushroom soup

1/2 can beef broth

1 can mushroom stems and pieces, drained

8-oz sour cream

Hot noodles or rice for 4 servings.

Sprinkle the salt and pepper over the steak pieces; toss in flour.

Heat the canola oil in a large skillet over medium-high heat. Shake excess flour from the meat pieces and brown in the hot oil. Add the onion and cook 30 to 40 minutes until the meat is fork tender.

When meat is tender, add the Worcestershire sauce, soup, broth, mushrooms, and sour cream, stirring to blend. Cook until blended and heated through. Serve over hot rice or noodles. Garnish with fresh chopped parsley, if desired.

Serves 4.

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Happy St Patrick's Day