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Great Recipes From the Past

Cross Country Cookery

Ham Timbale with Mushroom Sauce

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This is from Cross Country Cookery Cookbook.

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Ham Timbale with Mushroom Sauce

Course Main Course

Ingredients

For the Ham Timbale

  • 1 cup milk
  • 1 cup fresh bread crumbs
  • 2 tablespoon oleo
  • 1 tablespoon onion grated
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1 dash pepper
  • 2 eggs lightly beaten
  • 1 cup ground ham

For the Mushroom Sauce

  • 1/4 cup oleo
  • 1 teaspoon onion grated
  • 1/4 cup flour
  • 1/2 cup sliced mushrooms
  • 1/4 teaspoon pepper
  • 2 cup chicken broth
  • 1/2 cup light cream
  • 1/8 teaspoon paprika
  • 1 tablespoon parsley
  • 1 tablespoon lemon juice

Instructions

Make the Mushroom Sauce

  1. Melt oleo. Add flour. Slowly add broth and cream and seasonings. Cook until sauce thickens.

Make the Ham Timbale

  1. Preheat oven to 350. Grease muffin tins well. In saucepan combine milk, crumbs, butter, and onion. Bring to boil. Remove from heat. Stir in mustard, salt, eggs, pepper, and ham. Mix well. Pour into cups. Set in pan hot water. Bake in preheated oven for 40 min. or until knife inserted in center comes out clean. Serve with Mushroom Sauce.

Recipe Notes

From Helen Hass, Falls Church, Va.

Prune Cake

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This recipe is from Cross Country Cookery Cookbook. The recipe came from Grace Estes, Como, Miss and Viola Davis, Como, Mississippi.

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Prune Cake

Course Dessert

Ingredients

  • 1 cup wesson oil
  • 1 teaspoon vanilla
  • 2 cup sugar
  • 1 cup buttermilk
  • 1 teaspoon soda
  • 1 pinch salt
  • 1 cup prunes cooked and cut up
  • 2 teaspoon cinnamon
  • 2 teaspoon cloves
  • 2 teaspoon alspice
  • 2 teaspoon nutmeg
  • 3 eggs
  • 2 cup flour
  • 1 cup nuts chopped

Instructions

  1. Mix all ingredients thoroughly. 
  2. Pour into 10" greased stem pan. Bake @ 325-350 for 60-75 minutes.

Copper Carrot Coins

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This recipe for carrots is from the Cross Country Cookery Cookbook.

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Copper Carrot Coins

Course Vegetables

Ingredients

  • 1 can condensed tomato soup
  • 1 cup Wesson oil
  • 1 teaspoon worcestershire
  • 3/4 cup vinegar
  • 1 teaspoon prepared mustard
  • 1 cup sugar
  • 1 green pepper chopped
  • 2 lb carrots cut into coins
  • 1 jar cocktail onions drained

Instructions

  1. Chop green pepper in squares and mix with cocktail onions. Set aside.

  2. Mix soup, oil, sugar, and vinegar,mustard, and seasonings.

  3. Let pepper and onions soak in blended soup mixture.

  4. Wash and scrape carrots - cut crosswise. Cook until just tender and crisp. Drain.
  5. Add carrots to mixture. Let stand overnight before using. (Keeps well for a week or more in refrigerator.)
  6. Blend marinade well. Add salt and pepper to taste.

Cross Country Cream of Mushroom Soup

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This recipe for Cream of Mushroom Soup is from Cross Country Cookery.

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Cream of Mushroom Soup

Course Soup

Ingredients

  • 1 lb mushrooms thinly sliced
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/4 teaspoon white pepper
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 3/4 lb small shrimp
  • 3 tablespoon sherry
  • 1 teaspoon dill minced

Instructions

  1. Saute mushrooms in butter 5 min.  

  2.  Sift flour and salt over mushrooms. Reduce heat to low. Cook and stir 3 min. 
  3. Then add chicken broth. Heat. Add cream, stirring. Bring soup to simmer over moderately low heat. Cook 10 min.
  4. If you like shrimp in it, add them now, along with sherry and dill. Simmer 3 min or until shrimp turns pink.
  5. Garnish with minced parsley. Serves 6-8.

Sherried Sweet Potatoes

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This sounds like a lovely holiday sweet potato. It’s from Cross Country Cookery and serves 8.

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Sherried Sweet Potatoes

Course Vegetables
Servings 8 servings

Ingredients

  • 8 medium sweet potatoes cooked and mashed
  • 1 cup brown sugar
  • 2 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 2 cup orange juice
  • 1/2 teaspoon orange peel shredded
  • 1/2 cup raisins
  • 6 tablespoon oleo
  • 1/3 cup dry sherry
  • 1/4 cup walnuts chopped

Instructions

  1. Combine sugar, cornstarch, orange peel and juice. Cook until thickened and bubbly.
  2. Add oleo, sherry, walnuts, and raisins, stirring until oleo is melted. Pour over potates. Mix.
  3. Bake at 325 for 30 min.

Recipe Notes

From Helen Hass, Falls Church, Va.