My Great Recipes Collection

Great Recipes From the Past

Archives for November 2018

Rose Fondue

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In this Swiss cheese fondue, red wine is used rather than white, resulting in a robust flavor and an intriguing hue similar to that of the French matelote, a fish stew made with red wine. And then there’s this helpful hint about gamesmanship:
In Switzerland, the tradition is: whoever drops the bread from the fork into the fondue must pay for the next round of drinks. In France, whoever drops the bread must pay with a kiss. Agree upon rules before starting.
The 2 in 1 International Recipe Card Collection
Aperitif Card 39

Rum Aperitif

2/3 jigger dry white vermouth
2/3 jigger light rum
1 teaspoon dark rum
1 teaspoon raspberry syrup
2 teaspoons lemon juice
Shake ingredients well with ice and strain into chilled cocktail glass.

Vermouth Maraschino

2 jiggers dry white vermouth
1/2 jigger maraschino liqueur
1/2 jigger lemon juice
3 dashes orange bitters
Shake ingredients well with ice; strain over ice into Old Fashioned glass. This drink is pictured on the card.

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Rose Fondue

Ingredients

  • 2 cups Swiss cheese shredded
  • 1 1/2 tablespoons flour
  • 1 cup red burgundy
  • 1/8 teaspoon nutmeg grated
  • 1/2 teaspoon salt
  • 2 tablespoons cognac
  • 1 loaf french bread cubed

Instructions

  1. Sprinkle cheese with flour, mix and set aside.
  2. Pour wine into saucepan and heat to slow simmer (do not boil wine.) Add flour-dredged cheese by handfuls, a little at a time, stirring constantly. When all cheese is added and absorbed by wine, add nutmeg and salt. Off heat, stir in cognac and transfer mixture to fondue dish. Serve with French bread cubes speared onto fondue forks. Dip cubes in cheese, swirl, and eat.

Quick Beef Steaks Chasseur

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Not a week goes by where I don’t receive a request from someone searching for a long lost recipe from My Great Recipes. Reader Kelly writes:

I have lost one of my recipe cards from my collection and was wondering if you might have it and if so would you be able to email me a copy? It is under section 10 – Beef and it is a steak with tomato and mushroom sauce. Thanks for any help you might be able to give me.

That recipe is called Quick Beef Steaks Chasseur – section 10, card 51.

Quick Beef Steaks Chausseur from My Great Recipes Collection

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Quick Beef Steaks Chasseur

Course Main Course
Keyword Steak

Ingredients

  • 4 boneless tender steaks fat removed
  • 2 tablespoons olive or cooking oil
  • 2 tablespoons butter or margarine
  • 1/3 pound mushrooms sliced
  • 1 medium tomato chopped
  • 1 tablespoon shallots chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/3 cup dry white wine
  • 1/2 cup canned beef broth
  • 1/2 teaspoon dried tarragon leaves
  • 1 teaspoon cornstarch or arrowroot
  • 2 teaspoons water
  • parsley chopped, optional

Instructions

  1. Trim steaks. Heat oil and butter in heavy skillet over high heat. When butter sizzles add steaks. Cook on high heat 1 minute. Reduce heat to medium. Cook 1 minute more. Turn over.

  2. Cook steaks 2 minutes longer for rare or cook to desired degree of doneness up to 5 minutes per side for well done. Remove steaks and keep warm. (They should stand several minutes before serving to redistribute heat within the meat.)

  3. To make sauce, add mushrooms, tomato, and shallots to pan. Stir and cook 5 minutes.

  4. Add salt, black pepper, wine, broth, and tarragon. Simmer 5 minuets, adding any steak juices. Simmer until liquids are reduced by half.

  5. Mix cornstarch and water. Stir into liquid. Cook briefly until thickened. Serve immediately with steak. Garnish with chopped parsley if desired.

Recipe Notes

  • For the boneless tender steaks, a tenderloin, boneless rib eye, shell or sirloin strip, or chopped sirloin.
  • For inexpensive, juicy, tender beef, purchase the first cut of the chuck and remove the rib eye from next to the bone. Use remainder of roast for stroganoff or stew.
  • 1/3 pound sliced fresh mushrooms is about 2 cups.
  • Can use green onion (aka scallion) for the shallots.

 

Quick Beef Steaks Chausseur from My Great Recipes Collection

Pumpkin Pecan Pie

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Pecans add crunch to this spicy New England favorite Pumpkin Pecan Pie. Don’t wait until the holidays to make it. The topping adds a gala touch.

Reader Jodi writes:

I have a set of My Great Recipes cards that I started receiving in 1983 or 1984. I can’t find one I really want to make for an office pot luck on Friday, November 16, and I’m hoping you might have it and be able to send me a copy. It’s for pumpkin pecan pie, in the pie and tart section. Thank you so much for creating this website!

You’re in lucky, Jodi, I’ve got it — and just in time for your office pot luck!

Pumpkin Pecan Pie from My Great Recipes Collection

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Pumpkin Pecan Pie

Course Dessert
Keyword Pumpkin
Cook Time 40 minutes

Ingredients

For a 9-inch pie

  • 1 9-inch unbaked pastry shell
  • 3/4 to 1 cup brown sugar packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin
  • 3 eggs beaten
  • 1/2 cup dark corn syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup pecans coarsely chopped

For Spicy Whipped Cream

  • 1/2 cup brown sugar packed
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3/4 cup whipping cream
  • 1/2 teaspoon vanilla

Instructions

Prepare the Spicy Whipped Cream

  1. Mix brown sugar, cinnamon, and nutmeg. Stir in whipping cream and vanilla. Chill 1 hour. Whip until stiff.

Prepare the pie

  1. Prepare pastry shell. Flute edges or press with fork.

  2. Mix sugar, cinnamon, and salt. Stir in pumpkin, eggs, corn syrup, and vanilla.

  3. Turn into pie shell. Sprinkle with pecans.

  4. Bake at 350 for 40 minutes or until knife inserted near center comes out clean. Cool to room temperature. Serve with Spicy Whipped Cream.

Pumpkin Pecan Pie from My Great Recipes Collection

Turkey PomPons

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This week I’ve been sharing the recipes for Thanksgiving, 1954 from Michigan Consolidated Gas Company:

  • Roast Turkey with Almond Celery Stuffing
  • Turkey Pompons
  • Spicy Applesauce Mold
  • Green Vegetable Trio
  • Pumpkin Mince Pie
  • Apple Torte
  • Chocolate Delicacy

At the end of the week, the most appropriate recipe to share is Turkey Pompons – a way to use any leftover turkey!

turkey pompons thanksgiving november 1954 michigan consolidated gas company

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Turkey Pompons

Course Main Course
Keyword Leftover, Thanksgiving, Turkey

Ingredients

  • 5 cups bread cubes 2-3 days old, crusts removed
  • 3/4 cup celery diced
  • 1/2 cup walnuts chopped
  • 2 tablespoons onion minced
  • 1/2 teaspoon salt
  • pepper to taste
  • 1/2 teaspoon poultry seasoning
  • 1 1/2 cups turkey cooked and chopped
  • 1/2 cup butter or margarine melted
  • 1/4 cup water
  • turkey gravy

Instructions

  1. Combine bread, celery, walnuts, onions, salt, pepper, poultry seasoning, and turkey.

  2. Add melted butter or margarine and enough water to moisten.

  3. Shape into 10 or 12 balls. Place in shallow pan.

  4. Bake in an oven that has not been preheated at 350 for 30 minutes or until crisp.

  5. Serve pompons with leftover turkey gravy heated. 

  6. Garnish with a few chopped walnuts if desired.

Recipe Notes

No. 1592 from the Home Services Department of the Michigan Consolidated Gas Company. 

May substitute 1 can cream of chicken soup for the turkey gravy. Heat the cream of chicken soup with 1/2 cup milk.

Chocolate Delicacy

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Chocolate Delicacy reminds me of a pudding or flan. It also reminds me of chocolate, so I’m interested, regardless of the end product of this recipe from 1954.

This week, check back each day as I share the recipes for Thanksgiving, 1954 from Michigan Consolidated Gas Company:

  • Roast Turkey with Almond Celery Stuffing
  • Turkey Pompons
  • Spicy Applesauce Mold
  • Green Vegetable Trio
  • Pumpkin Mince Pie
  • Apple Torte
  • Chocolate Delicacy

chocolate delicacy thanksgiving november 1954 michigan consolidated gas company

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Chocolate Delicacy

Course Dessert
Keyword chocolate, pudding

Ingredients

  • 2 tablespoons butter or margarine
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs separated
  • 1 1/2 squares unsweetened chocolate melted
  • 2 tablespoons flour
  • 1 cup milk
  • 1/4 teaspoon salt

Instructions

  1. Cream butter and sugar until light; add vanilla.

  2. Add egg yolks, one at a time, beating well after each addition.

  3. Add melted chocolate and blend well.

  4. Fold in flour and stir in milk; mix until smooth.

  5. Beat egg whites with salt until they stand in soft peaks.

  6. Fold into chocolate mixture.

  7. Pour into greased 1 quart baking dish; set in pan of hot water.

  8. Bake in preheated oven 375 degrees for 35-40 minutes. Chill.

Recipe Notes

No. 1594 from the Home Services Department of the Michigan Consolidated Gas company.