My Great Recipes Collection

Great Recipes From the Past

Archives for May 2018

Meatloaf with Sour Cream Gravy

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Here’s an interesting take on a family favorite: meatloaf with sour cream gravy. This is from the Cross Country Cookery cookbook.

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Meatloaf with Sour Cream Gravy

Course Main Course

Ingredients

For the meatloaf

  • 1 1/2 lb lean ground round
  • 1 1/2 teaspoon salt
  • 3/4 cup bread crumbs
  • 1 medium onion minced
  • 2 eggs beaten
  • 1 green pepper minced
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 cup tomato sauce
  • 1 tablespoon worcestershire
  • 1 teaspoon kikkomon sauce
  • 1 teaspoon parsley

For the gravy

  • 1/4 cup flour
  • 1/4 cup meat loaf drippings
  • 1 cup water
  • 1 cup sour cream

Instructions

Make the meatloaf

  1. Mix meat, seasonings, eggs, and crumbs. Pack firmly into loaf pan. Bake at 350 for 1 hour.

Make the gravy

  1. Blend flour with drippings. Add water and heat. Stir until thickened. Blend in sour cream. Heat through and season to taste with salt and pepper.

Recipe Notes

This recipe is from Martha Bemis Rogers, Richmond, Va. You could use 1# beef, 1/4 lb veal, and 1/4 lb ground pork, instead of all beef.

Filled Beer-Flavored Puff Pastry Shells

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Based on choux paste (cream puff batter) this mixture uses beer for the liquid instead of water. Puffs can be made easily by anyone – not just the professional or adventurous. Use your individuality for the filling: egg, ham, tuna, or chicken salad.

For drier puffs, when you remove them from the oven, slit puffs, and return to oven 10 minutes longer. Turn off oven. Dry shells 10 minutes more.

Puffs freeze well. When ready to use, thaw, heat at 425 for 3 to 4 minutes, cool and fill.

Makes about 2 dozen puffs.

Hot and Cold Appetizers, Section 1, Card 60

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Filled Puff Shells

Course Appetizer

Ingredients

  • 1 cup beer
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 eggs
  • 2 tablespoon parmesan cheese

Instructions

  1. In saucepan, bring beer to a boil. Reduce heat. Add butter and stir until melted.
  2. With a wooden spoon, stir in flour and salt all at once. Cook, stirring, until mixture forms into a ball and leaves sides of pan. Remove from heat.
  3. Add eggs one at a time, beating well after each addition until smooth. Stir in cheese, if used. Drop by teaspoonfuls onto buttered baking sheet, swirling top of each (allow room for expansion.)
  4. Bake at 450 for 10 minutes. Reduce heat to 350. Bake 10 minutes more or until lightly browned. Cool on racks.
  5. Split and fill puffs with your favorite egg, ham, tuna, or chicken salad.

Recipe Notes

MXMLXXXI Collectors House, Inc. All Rights Reserved Printed in Norway My Great Recipes

Lemon Almond Cookies

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Call them what you like – Lemon-Almond cookies or Lemon-Almond Tiles – these look refreshing… especially when accompanied by two drinks.

This is from the 2-in-1 International Recipe Card Collection, and is After-Dinner Drinks, Card 8.

Cassis Mist

1/2 jigger creme de cassis
1 jigger pineapple juice
1/2 jigger brandy
1/2 cup shaved ice
Place in blender and blend 10 seconds. Pour into saucer champagne glass. Garnish with orange slice.

Cherry Blossom

1 jigger cherry brandy
2/3 jigger brandy
4 dashes curacao
4 dashes grenadine
4 dashes lemon juice
Shake well with ice and strain into cocktail glass.

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Lemon-Almond Tiles

Course Cookies

Ingredients

  • 1 cup almonds finely chopped
  • 4 tablespoons sweet butter
  • 1/2 cup superfine sugar
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream
  • 2 large egg whites
  • 4 tablespoons all-purpose flour
  • 1 teaspoon almond extract
  • 1 teaspoon lemon rind grated

Instructions

  1. Preheat oven to 425. Grease 2 baking sheets and set aside.
  2. Divide chopped almonds in half; pulverize 1 half in blender or mouli grater.
  3. Blend butter with fork and stir in sugar; stir with fork until light and fluffy. Blend in salt, heavy cream, and pulverized almonds. Fold in egg whites; add flour, almond extract, and grated lemon rind.
  4. Drop batter onto cookie sheet in 1/2 tablespoonfuls and spread with back of spoon to form 3-3 1/2-inch disks. Bake 5-6 minutes or until edges of cookies are lightly browned.
  5. Remove from oven. Immediately remove cookies from baking sheet with small spatula and drap over rolling pin to form tiles. Cookies will harden quickly (5-10 seconds) and can then be removed.
  6. Store cookies at room temperature up to 24 hours. To hold longer, store in sealed plastic bags and freeze; serve directly from freezer (thawing not necessary.)

Recipe Notes

Makes about 3 1/2 dozen cookies.

Favorite Foods of the American Harp Society 1969

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In 1969, the American Harp Society put together a cookbook as a fundraiser. Called “Favorite Foods” the spiral-bound cookbook has recipes contributed by Harpists and friends.

The cookbook was organized by editor Dorothy Nardi of Oceanside, California and raised funds for commissioning new works for harp.

I found the cookbook in either a thrift store or at an estate sale – I really don’t remember which. But imagine my surprise to learn that it has been republished by the American Harp Society – and that you can buy it on Amazon! (And that’s not an affiliate link; in this case, all proceeds benefit the American Harp Society.)

The inside cover has a greeting from Marcel Granjany, a French-American harpist who was  key in the founding of the organization.

Here is Grandjany’s harp solo “Rhapsodie” played by Agne Keblyte in 2012:

The cookbook is 6″ x 8″ and is in poor condition. It’s water-stained, and the spiral binding is starting to pull away. I suspect it spent a considerable amount of time in someone’s kitchen because the cover is well worn.

Recipes are handwritten, hand-printed, or typed. Here’s what a typical page looks like:

Contributors

(alphabetical by first name, city, state in 1969)

Adalaide Bell Turner ( Mrs. Wm. A,) Memphis, Tennessee
Adele Craft, Santa Monica, California
Agnes Anderson Crisci, Memphis, Tennessee
Aileen M. Peters, no location given
Amaret Claire Goldthwaite, Oklahoma City, Oklahoma
Anita Stark, Midland, Michigan
Ann Mason Stockton, Los Angeles, California
Bernice A. Auch, Chillicothe, Ohio
Bernice Mossafer (Mrs. Martin B.) Rind, Bellevue, Washington
Beverly Mann, New York City, New York
Brandon Young Southworth, Duluth, Minnesota
Carol Baum, Glendale California
Caroline Rough, Louisville, Kentucky
Catherine Gotthoffer, Los Angeles, California
Charles Kleinsteuber, Denton, Texas
Clara L. Walker, Inkster, Michigan
Debbie Albin, Bakersfield, California
Donna Rosenberg, St. Lambert, Quebec, Canada
Doris Helen Calkins, Eugene, Oregon
Doris Johnson, Sherman Oaks, California
Dorothy Nardi, Oceanside California (the editor)
Dorothy Neyman, Washington, D.C.
Dorothy Remsen, Hollywood, California
Dorothy Victor, no address given
Edith Floyd, Hamden, Connecticut
Elaine Peters, Lorraine, Kansas
Ellen Powell Jerome, Whittier, California
Elisa Smith, Interlochen, Michigan
Elvira G. Cassell, Mill Valley, California
Eunice Isley, Lake San Marcos, California
Evelyn Cummins, no location given
Florence Woodworth, Portland, Oregon
Gail Barber, Lubbock, Texas
Gertrude Hopkins, Mountainhome, Pennsylvania
Helen Brem, San Diego, California
Honor A. Conway, Chicago, Illinois
Jane Weston, Jericho, New York
Janet (Mrs. N.H) Leigh-Taylor, Hollywood, California
Janet Robison, Phoenix, Arizona
Jean Kaufman, East Orange, New Jersey
Jean Ray Walters, Indianapolis, Indiana
Joann Ford, San Diego, California
JoAnn Turovsky, La Habra, California
JoAnne Pauli, Encino, California
Joe Longstreth
John B. Escosa, Fort Wayne, Indiana
Joy Hujsak, LaJolla, California
Julia Louise Hermann, Dallas, Texas
Joyce Booher, Melrose, Massachusetts
June (Mrs. Charles) Brietzke, Racine, Wisconsin
June O’Farrell, El Cajon, California
Ira, Mrs. Ira Wilson, San Diego, California
Katie Paethols (?) Pittsford, New York
Kathryn Jones, Portland, Oregon
Kathryn Thompson Vail, Newport Beach, California
Kathy Williams, Eugene, Oregon
Linda Hargis, Los Angeles and Hollywood, California
Louise Latimer, Beaumont, Texas
Louise Seidl, Council Bluffs, Iowa
Lucille Pulliam, Milwaukee, Oregon
Mandy Burton (Mrs. Frank C.,) Oklahoma City, Oklahoma
Marcella DeCray, San Francisco, California
Margaret Gentgraf, Warrington, Pennsylvania
Marianne Oberascher, Salzburg, Austria
Marietta Bitter, New York City, New York
Marion Bannerman, Hempstead, New York
Marion Boyer, Mason City, Iowa
Marion Fouse, Portland, Oregon
Marjorie Brunton Newson (Mrs. Hugh R. Newson,) no location given
Marjorie Chauvel, Palo Alto, California
Martha Lloyd Goldthorn, Dallas, Texas
Mary D’Amore Lauver, Hollidaysburg, Pennsylvania
Mary Elizabeth Call, Denver, Colorado
Mary Nees Bremner, Sacramento, California
Max Hogan Cambern, Los Angeles, California
May E. Rosecrans, Hoboken, New Jersey
Nadine Dryden, Tacoma, Washington
Nelda Lorrene Leslie, Salt Lake City
Neva Lydiand (?) Great Falls, Montana
Nicanor Zabaleta
Nona B. Conway, Chicago, Illinois
Oesta de Aumente, Dallas, Texas
Patricia John, Java, 1962
Paul Chertole (?) Armonk, New York
Paul Ferri, Mrs., Memphis, Tennessee
Paula Abrams, San Francisco, California
Renee F. Blyth, New Canaan, Connecticut
Renee Sheranian Goates, La Canada, California
Rita Thompson, Crockett, Texas
Ruth Negri, Hartsdale, New York
Ruth R. Saltman, Providence, Rhode Island
Ruth Wikhorst, Tuscon, Arizona
Sally Maxwell, Eugene, Oregon
Sally Odom, Portland, Oregon
Salvatore Mario de Stefano
Sheila Kornbluth, San Diego, California
Sister Mary Emerentia, Marylurst College, Oregon
Sister Virginia J. LaLanne, Oxnard, California
Susan King, Orinda, California
Susan McDonald, Pasedena, California
Susan Merrill, New York, New York
Susie Rodgers, Oklahoma City, Oklahoma
Suzanne Balderston, Santa Barbara, California
Suzanne Thomas, Buffalo, New York
Suzie Linton Kirchner, Granada Hills, California
Tanya Noffsinger, Dayton, Ohio
Velda Sabine Lucas, San Francisco, California
Virginia Lemmich (Miss,) Falls Church, Virginia
Virginia Klein, from Dallas Texas

Recipes

A White Fruit Cake
Abrak – aka Stuffed Grape Leaves
Aebleskiver (Danish Pancake Balls)
All-Bran Refrigerator Rolls
Apple Muffins
Applesauce Muffins
Arkansas Dirty Rice
Baked Chicken
Banana Nut Bread
Barbecued Game Hens
Beef Stroganoff for Six
Beef Stroganoff with Noodles
Bengal Curry
Best Fudge Cake
Beverly’s Octave Sandwich
Black Cherry Fruit Mold
Blueberry Pie
Boston Clam Chowder
Burgundy Casserole Pork Chops
Busy Harpist Hamburger
Buttermilk Date Cake with Buttermilk Frosting
Candy Strawberries
Carbonnade de Boeuf
Carrot Cake with Cream Cheese Frosting
Casa de Botin’s Suckling Pig
Cashew Chews Squares
Champagne Starter
Cheese Bites
Cheese Cake
Cheese Cookies
Chicken Liver and Rice Casserole
Chicken Salad Casserole
Chicken Tortilla
Chinese Spareribs
Chocolate Chip Cake
Chocolate Pot De Creme
Coffe Cake, Filled
Coffee Cake
Cottage Cheese Oven Lunch
Crab Gumbo chowder
Crab Meat Charentais
Crab Meat Mold
Cranberry Cheesecake
Crunchy Top Gingerbread
Curried Cheese Balls
Daging Semoor – Javanese Braised Beef
Danish Cookies
Danish Pastry
Delicious Tomato Soup Salad Dressing
Diet Cabbage Soup
Dr. Hope Housel’s Angel Food Cake Dessert
Easy Beef Stroganoff
Easy chili
Easy Sponge Cake
Eggplant Casserole (a la Parmeggiano)
Eggplant Cassoleta
English Toffee
Epiphany Beef Stew with Savory Biscuits
Escalloped Onions
Fan Style Baked Potatoes
Flounder Supreme
French Canadian Pea Soup
Fresh Brisket of Beef
Fruit Saladf from Evelyn Cummins, 1969
Fruited Ham Steak
Gay Nineties Cook’s Corned Beef and Cabbage
Gelatin Delight Cake
Georgia Pecan Pie
German Cabbage Salad
German Potato Salad
Gloria’s Chicken
Gourmet Chicken
Guacamole Salad
Gumdrop Bar cookies
Hake – or any other very fresh fish
Ham in Baked Avocado
Hawaiian Pie
Heavenly Hash
Herbed Chicken Marinade
Hobo’s Delight/Surprise Package
Holiday Delight
Holly Wreaths
Hot Chicken Salad
House of Lem Sweet and Sour Pork
Hungarian Dish
Hurry Up Chocolate Cake
Italian Spaghetti Sauce and Meatballs
Jack-O-Lantern Jam
Jane Weston’s Apple Pie
Jello Pineapple Cream Cheese Salad or Dessert
Johnny Cake (Corn Bread)
Lasagna with Hard-Cooked Eggs
Lasagne Casserole
Leg of Lamb Hawaiian
Lemon Jello Cake
Little Lady Salad
Lobster with Ginger and Grapes
Luscious Frozen Lemon Pie
Macaroni Shells Stuffed with Barbecued Beef
Magic Butter Rolls
Mango Salad
Mark’s Coffee Cake
Marshmallow Pumpkin Pie
Meal In A Can
Meat Ball and Vegetable Casserole
Mincemeat Oatmeal Cookies
Mother’s Prune Kuchen
Mousse Au Chocolate
My Father’s Shrimp
My Nanny’s Pound Cake
No-Fat Date Cake
Novia Scotia Oat Cakes
Olive Cheese Balls
Omelet
Orange Bread
Orange Dressing
Orange-Mint Drink
Ozark Pudding
Party Punch with Alcohol
Party Punch without Alcohol
Peach Crunch
Penoche
Pineapple Blitz – both a cake and a pie
Pineapple Heavenly Delight
Plum and Apricot Knodel
Pot de Creme Chocolat
Practice-Time Casserole
Prune Cake
Pumpkin Bread
Quick Baba Au Rhum Cake with Apricot Glaze
Quick Dobos Torte
Quick Shrimp Curry
Quick Tasty Hamburger Roll
Raised Buckwheat Cakes
Raspberry Mold
Ring Tong Ditty
Seven-Layer Cookies
Sherbet Dessert
Sherried Chicken with Mushrooms
Shivering Elizabeth
Shrimp Glissando
Singh Chicken
S’Mores
Snickerdoodles
Sour Cream Coffee Cake
Sour Cream Coffee Cake with a Mix
Sour Cream Dressing
Special Cheese Dip
Spicy Pineapple Bubble Bread
Spring Pie
Strawberry Pie
Stuffed Celery
Stuffed Mushrooms
Stuffed Olive Appetizers
Swedish Walnuts
Tagliarini Casserole
Texas Hash
Tomatoes Mexicano
Tuna Fish Casserole
Two Beans And A Pea Salad
Two Minute chocolate Mousse
Under The Sea Salad
Veal Parmegiano
Veal Scaloppine Piccata alla Marsala
Vegetable Medley
Vegetarian Orange-Curry
Vienna Apple Cake
Vienna Bread
Vienna Goulash (Wienersaft Gulyas)
Wilted Lettuce
Winter Weather Soup
Yummy Chocolate Cake

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Stuffed Celery

Ingredients

  • 1 3- ounce package cream cheese
  • 2 tablespoons mayonnaise
  • 4 stuffed olives finely chopped
  • 2 tablespoons salted peanuts finely chopped
  • 1/4 teaspoon salt

Instructions

  1. Mash cream cheese. Add in remaining ingredients and blend well.

Recipe Notes

Recipe is from Joy Hujsak of La Jolla CA.

Angel Food Cake No. 779

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Here is an angel food cake recipe from the Michigan Consolidated Gas Company. It was found in the Red Plastic Box Collection.

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Angel Food Cake No. 779

Ingredients

  • 1 cup cake flour sifted
  • 1 1/2 cups sugar sifted
  • 1 1/4 cup egg whites about 10
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon crea m of tartar
  • 1 teaspoon almond extract

Instructions

  1. Sift flour with 1/2 cup sugar. 3 times.
  2. Beat egg whites until foamy.
  3. Add salt, cream of tartar, and extract. Beat until egg whites stand in peaks when beater is lifted.
  4. Gradually fold 1 cup sifted sugar into beaten egg whites, using about 2 tablespoons at a time.
  5. Carefully fold in flour and sugar mixtures, sifting a small amount at a time over mixture.
  6. Pour batter into an ungreased 10-inch tube pan.
  7. Cut with knife or spatula through batter, making a complete circle through mixture.
  8. Bake in a preheated oven at 325 about 1 hour.
  9. Remove cake from oven. Invert it and allow it to stand inverted about 1 our. Remove cake from pan.

Recipe Notes

  • Use a 10-inch tube cake pan.
  • No. 779 (This is on the flip side of Strawberry Refrigerator Cake)
  • Home Service Department Michigan Consolidated Gas Company
  • Your dream come true - the new Freedom Gas Kitchen.