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Great Recipes From the Past

Archives for May 2018

Tomato Soup Ham Loaf

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This recipe for ham loaf features condensed tomato soup, and looks like a quick and easy meal to me. The only question I have is what size pan to use – any guesses?

This comes from the Cross Country Cookery cookbook.

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Tomato Soup Ham Loaf

Course Main Course

Ingredients

  • 2 eggs beaten
  • 1 cup milk
  • 2 cup ground ham cooked
  • 1/2 cup celery minced
  • 1 cup condensed tomato soup
  • 1 tablespoon parsley
  • 1/2 cup soft bread crumbs
  • 2 tablespoon onion grated

Instructions

  1. Place these ingredients in a buttered mold. Bake in moderate oven (350-375) for 1 hour at 350.

Recipe Notes

From Mary Bemis, Kingsport, Tenn.

Green Chili Dip

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This dip is speed to put together. Do it ahead, if you wish, and have it ready to pop into the oven as guest arrive. It can also be heated in the microwave oven.

Flavors of the dip improve upon standing. Plan to make it at least 30 minutes before serving. Keep warm on chafing dish.

Serve with raw vegetables sticks for dipping: carrot, celery, and zucchini sticks, cherry tomatoes.

Makes 2 cups.

Hot and Cold Appetizers, Section 1, Card 5.

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Green Chili Dip

Course Appetizer

Ingredients

  • 1 28- oz can whole tomatoes drained
  • 1 small onion quartered
  • 1/4 cup parsley well-packed
  • 1/4 cup mild green chilis
  • 1 medium clove garlic
  • 1 tablespoons white wine vinegar
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1 1/2 cups monterey jack cheese shredded

Instructions

  1. Place tomatoes, onion, parsley, chilis, garlic, vinegar, oregano, and salt in food processor with steel blade or into blender container. Process until smooth.
  2. Transfer mixture to oiled heat-proof serving dish, such as a deep bowl or crock. Top with the cheese.
  3. Cover and refrigerate until ready to serve.
  4. Before serving, bake at 375 for 20 minutes or until dip is hot and cheese is melted. Or reheat, covered, in microwave oven for 3 to 5 minutes until mixture bubbles. Offer with raw vegetable sticks for dipping.

Recipe Notes

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

Quick Orange-Chocolate Mousse

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This is one of the quickest and easiest and one of the most delicate chocolate mousse recipes around; it is at its most glamorous when served in saucer champagne glasses (not hollow-stemmed ones,) but may be served in punch cups, Old Fashioned glasses, or even custard cups.

This is After-Dinner Drinks Card 10 from the 2-in-1 International Recipe Card Collection.

Creme de Menthe Frappe

Shaved or crushed ice
Creme de menthe (white or green)
Mint leaves (optional)
Scoop ice into brandy snifter or tulip shaped champaigne glass. Pour desired amount of creme de menthe in (about 1 1/2 jiggers.) Garnish with mint leaves if available; serve with short straw if desired.

Marseilles

1 dash Pernod
1/3 jigger gin
1/3 jigger dry vermouth
1 teaspoon white creme de menthe
Stir well with ice; strain into wine glass. Garnish with lemon peel.

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Orange-Chocolate Mousse

Course Dessert
Servings 8 servings

Ingredients

  • 1/4 cup superfine sugar
  • 2 tablespoons Grand Marnier
  • 8 1- ounce squares semi-sweet chocolate
  • 1/4 cup heavy cream
  • 2 egg whites stiffly beaten
  • 2 cups heavy cream
  • Orange peel twists optional for garnish

Instructions

  1. Combine superfine sugar and Grand Marnier in saucepan and cook over low heat until dissolved. Set aside.
  2. Melt chocolate in double boiler, adding 1/4 cup cream as chocolate begins to melt. When chocolate and cream are smooth, stir in sugar-Grand Marnier syrup. Set aside and let cool to room temperature.
  3. Meanwhile, beat egg whites until stiff peaks form. Fold into cooled chocolate mixture.
  4. Whip 2 cups heavy cream until stiff peaks form. Fold into chocolate mixture.
  5. Spoon mousse into desired glasses or cups. Cover with plastic wrap and chill 2-3 hours before serving.
  6. To serve, garnish with orange twists and top with dollop of sweetened whipped cream, if desired.

Apple Custard

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This recipe card from the Red Plastic Box collection has two recipes: Apple Custard and Applesauce Bran Cookies.

This is card No. 1491 from the Home Services Department of the Michigan Consolidated Gas Company.

“Meal preparation is quick and easy with the CP Gas Range.”

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Apple Custard

Course Dessert
Servings 6 servings

Ingredients

  • 3 eggs
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla
  • 1 cup applesauce
  • 1 cup milk scalded
  • nutmeg

Instructions

  1. Beat eggs slightly, stir in sugar and vanilla.
  2. Add applesauce and milk; pour into custard cups. Sprinkle with nutmeg.
  3. Place in oven in shallow pan filled with 1 inch boiling water
  4. Bake in a preheated oven at 350 for 25-30 minutes or until set.

Applesauce Bran Cookies

Makes 4 dozen

1 3/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon soda
1 cup sweetened applesauce
1 cup raisins
1 cup cooking bran

1. Sift dry ingredients together.
2. Cream shortening; add sugar gradually and cream until light.
3. Add egg and beat well.
4. Add soda to applesauce and mix thoroughly.
5. Add applesauce to creamed mixture alternately with dry ingredients.
6. Add bran and raisins and mix well. Drop by teaspoons on greased cookie sheet.
7. Bake in a preheated oven at 375 for 12-15 minutes.

Frosted Tomatoes

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This refreshing appetizer is best made when garden tomatoes are available but others can be used. It can be served with a choice of toppings.

Easy and tasty.

Makes 4 servings.
For 2 servings, half of the ingredients.
For 8 servings, double the ingredients.

Hot and Cold Appetizers, Section 1, Card 47

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Frosted Tomatoes

Course Appetizer

Ingredients

  • 4 large tomatoes peeled and finely chopped
  • 1 small white onion finely chopped
  • seasoned salt
  • black pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon monosodium glutamate optional
  • Curry or Chili topping optional

Instructions

  1. Combine tomatoes, onion, seasoned salt, black pepper to taste, sugar, and monosodium glutamate, if used.
  2. Turn into shallow dish, tray, or pan. Cover and freeze about 1 to 2 hours or until ice crystals form and mixture is mushy
  3. throughout.
  4. Serve in chilled glass dishes or bouillon cups with topping of your choice.
  5. Curry Topping: Mix well 2 tablespoons each sour cream and mayonnaise, 1/2 teaspoon curry powder, few dashes hot pepper sauce, and 1 tablespoon minced parsley.
  6. Chili Topping: Mix well two tablespoons each sour cream and mayonnaise, 1/2 teaspoon chili powder, few dashes hot pepper sauce, 1 tablespoons minced fresh cilantro or parsley, and onion salt to taste.

Recipe Notes

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