My Great Recipes Collection

Great Recipes From the Past

Summer

Cambridge Cold Plate

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A colorful, robust appearance of this cold plate – an Ivy League version of an Italian antipasto – suggests the handiwork of an inspired chef. Who would guess that not a bit of cooking is involved? Open a few cans and jars, unwrap a few delicatessen packages, and you’re in business. That’s why it’s such a favorite with kitchenless collegiates and hosts-in-a-hurry. For “Cambridge Supper Plate” arrange ingredients on four dinner plates. Serve with Harvard Wine, tossed green salad, and hard rolls.

Pretty sure I didn’t have dinners like this as a kitchenless collegiate. I went to the cafeteria or ordered pizza. Then when I did have a kitchen, I was more inclined to make Mac ‘n Cheese from a blue box.

Apertifs, Card 33

 

Harvard Wine

1 jigger dry white vermouth
1/2 jigger cognanc
1 dash orange bitters
Stir vermouth, cognac, and bitters well with ice; strain into 6-ounce cocktail glass. For a Harvard Cocktail, use equal portions vermouth and cognac; substitute Angostura bitters for orange bitters.

Harvard

1 jigger cognac
1/2 jigger dry white vermouth
1 teaspoon grenadine
1 teaspoon lemon juice
Shake well with ice and strain into cocktail glass.

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Cambridge Cold Plate

Ingredients

  • 1 9- ounce jar Harvard beets drained
  • 1 10- ounce jar white asparagus drained
  • 1 6- ounce jar marinated artichoke hearts drained
  • 1/2 pound deli potato salad
  • 1/2 pound deli roast beef sliced paper thing

Instructions

  1. Chill all ingredients thoroughly and arrange in decorative manner on serving platter. Serve with mustard and pumpernickel crackers.

Banana Pops

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For a special summer treat, try these chocolate banana pops from Cross Country Cookery. The cookbook says, “Put chocolate in shallow dish for easy dipping. Kids love them!” I’ll bet a few adults will love these, too.

 

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Banana Pops

Servings 8 servings

Ingredients

  • 8 oz milk chocolate
  • 1/2 teaspoon vegetable oil
  • 1/2 cup nuts chopped
  • 5 bananas halved crosswise

Instructions

  1. Insert wooden picks into fruit. Freeze about 1 hour.
  2. In small saucepan over very low heat, melt chocolate, stirring constantly. Add oil. Remove from heat and transfer to shallow dish.
  3. Roll bananas into chocolate mixture, then immediately in chopped nuts.
  4. Place on baking sheet lined with waxed paper. Freeze firm. Wrap in moisture proof wrap and return to freezer.

Popsicles

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From 1976’s Cross Country Cookery by Helen Bemis Black comes this recipe for Popsicle.

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Popsicles

Ingredients

  • 1 package jello
  • 1 package kool-aid
  • 1 cup sugar

Instructions

  1. Dissolve jello and koolaid in 2 cup hot water. Add 4 1/2-5 cups cold water to the above. Fill juice cans 1/3 full. Use wooden sticks for handles. 

Recipe Notes

Variations: 1 pkg pudding, 2 cup milk (6-8 pops). 1 can frozen juice, 1 pkg jello, and 1 cup hot water (add water according to juice directions). From Martha Hollowell, Roanoke, Va.

Cucumber and Onion Salad

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When cucumbers are garden fresh, you can prepare this salad without peeling them. Later in the year, when they have a waxy coating, peel the cucumbers. This salad looks pretty served as individual servings on a bed of tender leaf lettuce. For crisp cucumber marinate only 1 hour.

Good served with poached, baked, or barbecued fish; barbecued chicken, roast turkey, meat balls, meat loaf.

Save the marinade and use to flavor a second batch of the salad.

For the cucumbers, use 3 cucumbers 6-inches long or 2 European style cucumbers about 10-inches long each.

Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients but use only 1 1/2 times the marinade.

Salads and Their Dressings, Section 2, Card 5

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Cucumber and Onion Salad

Ingredients

For the salad

  • 3 cucumbers 6-inches long
  • 1 bunch green onions

For the marinade

  • 1/2 cup white wine vinegar
  • 1/2 cup sugar
  • 1 tablespoon dill weed
  • 1 tablespoon salt
  • 1/2 teaspoon white pepper

Instructions

  1. Slice cucumbers thing; use thinnest blade of food processor if available. Turn into bowl.
  2. Slice green onions as thinly as possible. Add to the cucumbers.
  3. In a small bowl, mix marinade ingredients. Pour over onions and cucumbers. Turn with spatula to coat all pieces. Marinade 1 hour or more.
  4. Lift cucumbers from marinade. Serve on lettuce leaves. Or, to serve buffet style, drain off some of the marinade and put cucumbers into a pretty bowl. Garnish with tomato wedges if desired.