My Great Recipes Collection

Great Recipes From the Past

Vegetables

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.

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.

French Fried Mushrooms

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Serve as an hors d’oeuvre or meat accompaniment. Really delicious!

From Cross Country Cookery.

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French Fried Mushrooms

Course Appetizer, Vegetables

Ingredients

Mushrooms

  • 1 lb mushroom
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/6 teaspoon black pepper
  • 2 eggs beaten
  • 3/4 cup seasoned bread crumbs fine

Sauce

  • 1 cup dairy sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon dill pickle minced
  • 1 tablespoon caper chopped
  • 1 anchovy fillet minced

Instructions

Mushrooms

  1. Rinse, pat dry, and trim mushrooms.
  2. Combine dry ingredients in plastic bag.
  3. Coat mushrooms by shaking bag.
  4. Dip in egg mixture, then roll in seasoned bread crumbs. Fry until golden brown in deep fat preheated to 365 for about 3 min. Drain on paper toweling.

Sauce

  1. Make the sauce/dip by mixing all ingredients.

Recipe Notes

Yield: 25-30 mushrooms. From Jenny DeVane, Woodbridge, Il

Cabbage Hollandaise

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From Cross Country Cookery

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Cabbage Hollandaise

Course Vegetables
Servings 6 servings

Ingredients

  • 1 large head green cabbage chopped
  • 3 egg yolks
  • 2 tablespoon cabbage stock
  • 3 tablespoon lemon juice
  • 2 tablespoon butter

Instructions

  1. Cook cut up cabbage in boiling, salted water until just tender. Drain and reserve 2 tablespoon cabbage stock.
  2. Beat yolks of eggs till light. Gradually add lemon juice, butter, and reserved stock.
  3. Combine sauce and cabbage over very low heat until thickened (stir as cooking).

Recipe Notes

Serves 6. from Bitsy Beasley, Roanoke, Va. Be sure to buy green cabbage, if at all possible - it insures freshness.

Deviled Peas

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It’s not clear in this recipe for Deviled Peas what size of a pan to use. My guess would be a 2-quart casserole dish as this goes into the oven for 30 minutes. What do you think?

From Cross Country Cookery.

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Deviled Peas

Ingredients

  • 1 can tomato soup
  • 1 cup green pepper chopped
  • 1 can tiny green peas
  • 1 cup celery chopped
  • 1 can mushroom sliced
  • 1 cup cheese greated
  • 1/2 cup chili sauce
  • 1 tablespoon worcestershire
  • 1 can mushroom soup
  • 4 hard boiled eggs
  • 1 small onion finely chopped

Instructions

  1. Combine all ingredients except peas and eggs. 

  2. Layer peas and eggs.
  3. Pour the mixed ingredients over.
  4. Cook with buttered bread crumbs.
  5. Bake at 350 for about 30 min or until cheese is melted and is all bubbly.

Recipe Notes

May use 1/2 lb fresh mushrooms instead of canned. May chop or slice eggs.