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Great Recipes From the Past

Archives for June 2018

Molded Blue Cheese Spread

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Nothing could be simpler to make than this smooth and delectable spread. Flavors blend beautifully and guests will think you spent hours preparing it.

Roquefort or Gorgonzola cheese may be substituted for the blue cheese.
Serve with crackers, celery, or pears.

Makes 3 1/2 cups spread

Easy and tasty

Hot and Cold Appetizers, Section 1, Card 39

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Molded Blue Cheese Spread

Ingredients

  • 1/2 cup cold dry white wine
  • 1 envelope unflavored gelatin
  • 1/2 cup milk scalded
  • 1 tablespoon worcestershire sauce
  • few dashes hot pepper sauce
  • 1 8- ounce package cream cheese cut into cubes
  • 8 ounces blue cheese cut into cubes
  • Pecans or walnuts chopped

Instructions

  1. Pour wine into container of electric blender. Sprinkle with gelatin. Let stand 2 to 3 minutes to soften.
  2. Add hot milk. Whirl for 2 minutes or until gelatin is dissolved and blended.
  3. Add worcestershire sauce and hot pepper sauce. Add cheeses, a few cubes at a time, whirling until mixture is smooth and well combined.
  4. Turn into 4-cup mold, bowl, or loaf pan. Chill for 2 hours or until firm.
  5. Unmold on lettuce-lined serving dish. Cover cheese with nuts. Serve with crackers, celery, or pears.

Recipe Notes

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

Steak Parmigiana

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Like eggplant parmigiana, this recipe from Cross Country Cookery uses a tomato sauce and mozzarella cheese. Here, though, a round steak cut into pieces is used instead of eggplant.

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Steak Parmigiana

Course Main Course
Servings 6 servings

Ingredients

  • 1/2 cup all purpose flour
  • 1 egg beaten
  • 1/2 cup cheddar cheeses shredded
  • 1/2 cup salad oil
  • 1 1/2 lb round steak cut in 6 pieces
  • 1 large onion diced
  • 1 6 oz can tomato paste
  • 1 clove garlic minced
  • 2 cup hot water
  • 1 8 oz pkg mozarella cheese grated
  • Salt and pepper to taste

Instructions

  1. Combine flour and cheese and set aside.

  2. Dip steak into egg and coat with flour mixture.
  3. Brown in hot oil.
  4. Place in shallow baking dish.
  5. Saute onion in oil, stir in tomato paste, garlic, salt and pepper.
  6. Add water. Simmer 10 min.
  7. Pour sauce over steak and top with cheese either sliced or grated.
  8. Bake, covered, at 350 for 1 hour.
  9. Serve over noodles or rice.

Recipe Notes

from Ida Ramsey, Viola, Tennessee

Tuna-Filled Pinwheels

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For a creamy rich and zesty appetizer, these tuna and cream cheese-filled pinwheels fit the bill. They are a grand way to begin your entertaining as they can be made ahead and parsley-rolled just before serving.

For variation, omit the tuna fish, garlic, and lemon juice and substitute parmesan cheese and chopped red or green pepper. Or use chopped ham, chopped green onions, and mustard.

Serve with sliced radishes and zucchini or cucumber rounds.

Money-saving.

Makes 16 pinwheels.

Hot and Cold Appetizers, Section 1, Card 38

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Tuna-Filled Pinwheels

Ingredients

  • 8 slices bread crusts removed
  • 1 8- ounce package cream cheese room temperature
  • 2 tablespoons lemon juice
  • 1 6 1/2- ounce can chunk light tuna finely chopped
  • 1 clove garlic minced or pressed
  • 2 tablespoons chives
  • seasoned salt to taste
  • parsley minced

Instructions

  1. Roll bread with rolling pin to flatten slices and make them easy to roll. Set slices on damp tea towel to prevent drying out.
  2. Meanwhile, mix together cream cheese and lemon juice until fluffy and well combined. Add tuna, garlic, chives, and seasoned salt, mixing well.
  3. Spread mixture on bread slices, covering entire surface. Roll each slice jelly-roll fashion.
  4. Place seamside down, on foil. Wrap tightly and chill in refrigerator or freezer for 2 to 4 hours.
  5. Remove wrapping. Cut each roll in half. Roll pieces into minced parsley.

Recipe Notes

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

Strawberry Rhubarb Tart and Galliano

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Strawberry Rhubarb Tart is card 17 from the after-dinner drinks section of the 2-in-1 International Recipe Collection. It has two drinks and one desserts. 1977 by Random House, Inc. All rights reserved. Printed in the USA

Snifter

1 jigger Galliano
1 jigger brandy
1/2 jigger white creme de menthe
Crushed ice
Pour liquors into brandy snifter. Fill snifter with crushed ice and serve with short straw.

Yellow Bird

1 jigger gin
1/2 jigger Galliano
2 jiggers orange juice
Shake well with ice and strain into 6-ounce cocktail glass

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Strawberry-Rhubarb Tart

Ingredients

Pastry

  • 1 1/2 cups all-purpose flour
  • 1/2 cup butter
  • 2 egg yolks
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon salt
  • 3 tablespoons cold water

Tart

  • 2 cups rhubarb cut into 1/2-inch pieces
  • 2 cups strawberries sliced
  • 1 cup sugar
  • 1/4 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1/2 cup all-purpose flour
  • 2 eggs lightly beaten
  • 2 tablespoons Grand Marnier
  • 1/2 cup apricot preserves
  • 12 strawberries sliced in half lengthwise

Instructions

Make the Pastry

  1. Cut butter into flour. Add egg yolks, sugar, and salt, and mix well. Add cold water to form soft dough, adding a drop or two more water if needed. Wrap dough in wax paper and refrigerate at least 1 hour to keep firm and workable. Roll out on floured board. Make miniature tart shells in muffin tins with excess pastry dough.

Make the Tart

  1. Preheat oven to 400.
  2. Line pie pan or quiche pan with pastry dough and set aside.
  3. Place rhubarb, strawberries, and sugar in mixing bowl. Mix allspice and nutmeg with flour and stir in strawberry-rhubarb mixture. Add eggs and Grand Marnier and mix well. Pour into pie shell and bake 40 minutes or until set.
  4. Remove from oven. Heat apricot preserves in saucepan and spread over tart to glaze. Top with sliced strawberries arranged in decorative manner. Serve with whipped cream or ice cream if desired.

Raised Doughnuts

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This recipe for Raised Doughnuts is from the Red Plastic Box Collection. It is a handwritten recipe on a scrap piece of paper.

The recipe says it makes 7 dozen doughnuts. I imagine you could half the recipe for a smaller number.

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Raised Doughnuts

Servings 7 dozen

Ingredients

  • 2 packages yeast
  • 1 cup warm water
  • 1/2 cup shortening
  • 1 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1 cup milk scalded
  • 7-8 cups flour sifted

Instructions

  1. Dissolve yeast in water.
  2. Cream shortening,sugar, salt, cinnamon, and eggs.
  3. Add lukewarm milk and yeast mixture stirring well. Gradually add flour.
  4. Knead dough. Put in a warm place and let rise until double in bulk. Puch down and let rise again.
  5. Roll out dough 1/2" thick. Cut with floured cutter. Let rise 25 minutes.
  6. Fry in hot fat (375.) Drain. Dip in sugar and cinnamon.