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Post# 549202   10/13/2011 at 23:55 (2,173 days old) by Ultramatic (New York City)        

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I've noticed that recipes are scattered about all over the forum and thought it would be nice if there was a main thread where we can all post recipes, both vintage and new, requests for recipes, tips and so on. I've seen some really delicious recipes out there and want to thank everyone for posting them.





Post# 549203 , Reply# 1   10/14/2011 at 00:04 (2,173 days old) by Ultramatic (New York City)        
Apple-Pecan Coffee Cake (1971)

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Apple Pecan Coffee Cake

 

375° for 25 to 35 min. or till tester comes out clean

 

Mix in a mixing bowl;

Cream 1/4 cup shortening with 3/4 c. sugar
Add 1 egg and 1/2 cup milk

Add the following dry ingredients:

1 1/2 cup sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves

 

Spread 1/2 batter in 9″ sq. or 9″ round pan (sq. would be best)

 

Spread the following filling over this after it is mixed:

1/2 cup brown sugar and 2 Tbsp. melted butter
2 Tbsp. flour and 2 tsp. cinnamon

Spread 1 cup canned apple slices over this.

 

Spread other half batter over this, then sprinkle following over top & bake:

3 Tbsp melted butter, 3 Tbsp. honey and 3/4 cup sliced pecans

 

Note: If you use fresh apples – slice and saute in 2 Tbsp. butter.


Post# 549204 , Reply# 2   10/14/2011 at 00:07 (2,173 days old) by Ultramatic (New York City)        
Honey-Orange-Almond Cake | Womans Day Magazine, 1968

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http://recipecurio.com/recipe-copies/collection3/honey-orange-almond-cake.jpg


Post# 549205 , Reply# 3   10/14/2011 at 00:11 (2,173 days old) by Ultramatic (New York City)        
Various Muffins | The Settlement Cookbook 1901

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http://recipecurio.com/recipe-copies/collection2/betty-brite-muffins.jpg


Post# 549206 , Reply# 4   10/14/2011 at 00:20 (2,173 days old) by Ultramatic (New York City)        
Chili-Burger Pies | Magazine clipping-Date Unknown

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CHILI-BURGER PIES


1 lb. lean ground beef
1/4 cup finely chopped onion
2 tblsp. pure vegetable oil
2 (8-oz.) cans tomato sauce with mushrooms
1 (16-oz.) can red beans, drained
1/2 to 1 teasp. chili powder
1/2 teasp. salt
1 3/4 cups biscuit mix
1/3 cup evaporated milk
1/4 cup water
1/2 teasp. onion salt
1/4 cup sesame seeds

 

Saute beef and onion in oil in skillet until meat is brown. Drain off excess fat. Stir in tomato sauce with mushrooms, chili beans, chili powder and salt. Simmer 15 minutes. Spoon chili mixture into four individual baking dishes. Mix together biscuit mix, evaporated milk, water and onion salt. Drop mixture in 12 heaping tablespoonfuls and roll in sesame seeds. Place three biscuit balls on each dish of chili. Bake at 350 degrees 20 to 25 minutes or until biscuits are brown. Makes 4 servings.


Post# 549207 , Reply# 5   10/14/2011 at 00:32 (2,173 days old) by Ultramatic (New York City)        
Hearty Potato Pan Burger | Pillsbury 13th Bake Off Cookbook

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Hearty Potato Pan Burger Casserole 

 

1 1/2 pounds lean ground beef
1 pkg. (5/8 oz.) Pillsbury Brown Gravy Mix
10 1/2 ounce can condensed cream of mushroom soup
1 cup dairy sour cream
1/4 cup water
2 tablespoons catsup

Topping

1 cup Pillsbury’s Best All Purpose Flour*
1 cup Pillsbury Hungry Jack
Mashed Potato Flakes
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons cooking oil
1 egg

 

OVEN 425°
 

5 TO 6 SERVINGS

 

Place meat in 2 qt. round casserole. Break into small pieces. Bake at 425° for 20-25 min. Drain. Add gravy mix, soup, sour cream, water and catsup. Mix. Drop Topping by spoonfuls around edge. Bake at 425° for 30-35 min.

Topping: No need to sift flour; measure by lightly spooning into cup and leveling off. Combine Topping ingredients; stir until moistened.

*For use with Pillsbury’s Best Self-Rising Flour, decrease salt to 1/4 teaspoon and omit baking powder.


Post# 549208 , Reply# 6   10/14/2011 at 00:38 (2,173 days old) by Ultramatic (New York City)        
Cornmeal Griddle Cakes | Better Meals for Less Money Cookboo

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Corn Meal Griddle Cakes

Ingredients

  • 1 1/2 cups corn meal
  • 1/2 cup flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon molasses
  • 1 egg well beaten
  • 3/4 cup milk
  • 3/4 cup water
  • 1 tablespoon melted shortening

Instructions

Mix in order given, beat well, and cook on a hot, greased griddle. If all of the batter is not needed at once, cover what is left, and keep in a cold place; add one-half teaspoon of baking powder, and beat vigorously before using; or half of the recipe may be used and the extra half egg used in some other way.


Post# 549209 , Reply# 7   10/14/2011 at 00:49 (2,173 days old) by Ultramatic (New York City)        
Beer Burgers | 1964

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Beerburgers (1964)




Makes 4 burgers

Ingredients



  • 1 lb ground beef

  • 1 egg

  • ¾ cup beer

  • 1 tsp salt

  • ¼ tsp fresh ground pepper

  • 1 tsp minced fresh parsley

  • 2 tsp minced onion

  • flour

  • 3 Tbsp butter

  • 2 Tbsp prepared mustard (I used dijon)



Instructions


  1. Combine beef, egg, 2 Tbsp of the beer, salt, pepper, parsley and onion.

  2. Form into 4 patties and dip in flour. Brown patties on both sides in butter.

  3. Mix mustard with remaining beer and add to drippings in skillet. Simmer for 10 minutes.



Post# 549211 , Reply# 8   10/14/2011 at 00:54 (2,173 days old) by Ultramatic (New York City)        
Betty Feezor Brownies

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Betty Feezor Brownies

1 cup margarine (melted in a sauce pan)
2 cups sugar
2 eggs
2 cups flour
½ cup cocoa
1 tsp vanilla
Nuts (optional at about ½ cup or to what you like)

 

Mix melted margarine and sugar with mixer. Add eggs one at a time. Mix in cocoa and then the flour. Use a spoon to mix in the nuts if you add those. Pour in 9"x 9" greased pan. Bake at 350 F for 13-20 minutes.


Post# 549213 , Reply# 9   10/14/2011 at 01:05 (2,173 days old) by Ultramatic (New York City)        
Apple Cider Upside-Down Cake | Mid 1950's

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http://www.midcenturymenu.com/wp-content/uploads/2011/10/Apple-Cider-Upside-Down-Cake001.jpg

 

http://www.midcenturymenu.com/wp-content/uploads/2011/10/IMG_6692.jpg

 

http://www.midcenturymenu.com/wp-content/uploads/2011/10/IMG_6702.jpg

 

 

 

 

 


Post# 549215 , Reply# 10   10/14/2011 at 01:19 (2,173 days old) by Ultramatic (New York City)        
Man's Meatloaf | Successful Farming Magazine, 1955

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http://recipecurio.com/recipe-copies/collection5/mansmeatloaf.jpg


Post# 549230 , Reply# 11   10/14/2011 at 03:48 (2,173 days old) by rp2813 (The Big Blue Bubble)        
Mmmmmmm

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That apple cider upside down cake looks delicious!

 

I've got a rhubarb upside down cake recipe I'll try to locate and post here.


Post# 549272 , Reply# 12   10/14/2011 at 09:18 (2,173 days old) by westie2 ()        
All Good

Have had lots of the Apple Cider unside down cake.  My wife got it off a box of Kroger spie cake mix years ago.  Always a winner to take to work ans share or potluck dinners.

 


Post# 549316 , Reply# 13   10/14/2011 at 12:19 (2,173 days old) by joeekaitis (Rialto, California, USA)        

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When my wife Cathy, president of the Rialto Woman's Club chapter, pondered the price of frozen ready-made meatballs for a fund-raiser spaghetti dinner, I blurted out that I could make 'em.

She asked for 150.

As I perused the ingredients available at the local Smart & Final, I put together this recipe. Seems all it takes to complete the "hot Italian sausage" flavor profile is crushed red peppers and fennel seed. If you find the gentle back-of-the-throat tingle too much for your taste buds, adjust or omit the crushed red peppers and/or Creole seasoning.

2 lbs. ground beef
1 lb. ground turkey
1 envelope onion soup mix
6 oz. seasoned breadcrumbs
1 tbsp. whole Fennel seeds
1 tbsp. Italian seasoning
1 tsp. crushed red pepper
1 tsp. seasoned salt
1 tsp. Creole seasoning
3 eggs
½ cup water

Heat oven to 350 degrees F. Lightly spray an 11x17 inch rimmed cookie sheet with nonstick cooking spray. Knead ingredients together in a large mixing bowl until blended. Shape into 25 meatballs and place on prepared cookie sheet. Bake 30 minutes; let rest 15 minutes before removing from cookie sheet. Serve as desired or keep warm in your favorite marinara sauce.

For long-term storage: Do not bake. Place the cookie sheet in the freezer for 2 hours. Transfer frozen meatballs to heavy-duty freezer bags or vacuum-sealed bags and return to freezer. Use within 4 months. Thaw overnight in the refrigerator before baking.




This post was last edited 10/14/2011 at 15:52
Post# 549431 , Reply# 14   10/14/2011 at 23:57 (2,172 days old) by miele_ge (Danbury, Connecticut)        
the font at the top of post 3 doesn't look like it's

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Looks more like a '30's or '40's font.


Did the book go through a series of reissues?


Anyhow, thanks for posting all the cool vintage recepies. always fun to learn how people cooked and ate.


Post# 549472 , Reply# 15   10/15/2011 at 08:29 (2,172 days old) by randycmaynard (Knoxville,TN)        
Good recipes and recipe thread...........

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Thanks for the recipes! Further down the list on this part of the site is a thread for 2011 Holiday Recipes that was started earlier in the month for the Thanksgiving, Christmas and New Year's.

Post# 549475 , Reply# 16   10/15/2011 at 08:47 (2,172 days old) by Ultramatic (New York City)        
Oh wow, I missed that Thanksgiving, Christmas and New Year&#

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Anyway, thanks and I  thank YOU ALL for posting all those great recipes on here and on the other threads!


Post# 549479 , Reply# 17   10/15/2011 at 08:54 (2,172 days old) by Ultramatic (New York City)        
As for the fonts of some of the recipes...

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Yes, some are reprints from original cook books. For example in post #3 all the way at the bottom, you'll see the acknowledgment to the original cook book and author. I try to put the year of when the recipe was published, but it doesn't necessarily mean it was published for the first time that year. Hope that clears up the mystery of the fonts. LOL.


Post# 549481 , Reply# 18   10/15/2011 at 08:59 (2,172 days old) by perc-o-prince (Southboro, Mass)        
I missed that Thanksgiving, Christmas and New Year's Th

Don't feel badly, Louie- I missed this one that you started when I just posted about breakfast meat!

Chuck :-)


Post# 549482 , Reply# 19   10/15/2011 at 09:00 (2,172 days old) by randycmaynard (Knoxville,TN)        
Yes the HD thread is way down the list.........

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Started it a little early but if you go down and find it and post there it will automatically pull it back up to the top of the thread list I believe. We'll use both - can never have too many good recipes!

Post# 549511 , Reply# 20   10/15/2011 at 10:46 (2,172 days old) by paulg (My sweet home... Chicago)        
You're right

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Recipes pop up so often maybe there should be a special (permanent) thread. And yes, recipes do seem to be scattered about.
Although recipes on a washing-machine site seems a little off-topic, recipes CAN include recipes for soap, recipes for detergents ... or food. Hmmm. Food for thought. Excuse the pun


Post# 549721 , Reply# 21   10/16/2011 at 06:02 (2,171 days old) by foraloysius (Groningen, the Netherlands)        

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IMHO there are way too many recipes shared on this site to be posted in one thread. The thread would be way too long to download every time, which would cost a lot of bandwidth. If you are looking for a certain recipe here, just use the Searchalator.

Post# 549797 , Reply# 22   10/16/2011 at 14:14 (2,171 days old) by jamiel (Detroit, Michigan)        

I got a fun charity cookbook from a previous employer. We were the cellular subsidiary of a mid-sized operator of phone companies around the country (literally from Maine to Washington to Florida) which compiled one of these cookbooks with contributions from literally the entire country. It was interesting seeing a charity cookbook with lobster recipes in the midwest!

Post# 549801 , Reply# 23   10/16/2011 at 14:39 (2,171 days old) by Ultramatic (New York City)        
Honey Pound Cake | Canadian Magazine? Late 1960's?

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It has honey, so not quite sugarless.

 


Post# 549803 , Reply# 24   10/16/2011 at 14:56 (2,171 days old) by Ultramatic (New York City)        
Orange Knots | Woman's Home Companion October, 1921

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Sorry for the size, any smaller and it would be too hard to read.

 


Post# 549815 , Reply# 25   10/16/2011 at 15:11 (2,171 days old) by Ultramatic (New York City)        
Harlequin Walnut Cake | Ladies Home Journal December 1949

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Yep, I like walnuts...

 


Post# 549818 , Reply# 26   10/16/2011 at 15:36 (2,171 days old) by xraytech (S.W. Pennsylvania, near Pittsb)        

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Louie,

 

Thanks for all the recipes I cant wait to break out the MixMaster and try some now that the weather is cooling off.

I just love these vintage ads you are posting as well

 

Sam


Post# 549832 , Reply# 27   10/16/2011 at 16:13 (2,171 days old) by Frigilux (The Minnesota Prairie)        

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The oldest cookbook I have is a regional one called the Clark County Cookbook from South Dakota. It was published in 1914. The recipes are written in paragraph form, and are very sketchy, with few instructions. There are no casserole recipes, and no mention of ground beef. The book was funded by ad sales from local businesses, only one of which lists a phone number (Phone Main 1-2-4). Here are a couple of examples:

SPICED ROAST (Mrs. A.V. Jones of Ash Township)
For this either beef or mutton can be used. Prepare for roasting by seasoning with salt and pepper, then add 1/2 doz. cloves, 1 doz. whole allspice, 3 tablespoons sugar, one-third pint vinegar, two-thirds pint water. Roast very slowly until about half an hour before serving. Let it brown then in a very hot oven; add water as needed.

FRENCH SALAD (Mrs. N.M. Nelson of Raymond)
Drain liquor from can peas, add 1 pint finely cut celery, 1 cup blanched and broken walnut meats, 1 cup tart oranges cut in small pieces; toss together lightly, garnish with tender white celery leaves, cover with mayonnaise. Set in cool place till wanted.

BRAN BISCUIT FOR INVALIDS (Mrs. W.A. Johnson of Raymond)
2 cups bran, 1 cup white flour, 1 cup sour milk, 1 teaspoon soda, 3 tablespoons molasses, 2 tablespoons shortening, salt. Get fresh bran from mill and sift it, put dates stoned and cut up in the graham mush.

SATANS FOOD CAKE (Mrs. G.W. Richardson of Woodland Township)
1-1/2 cups sugar, 1/2 cup butter, yolks of 2 eggs beaten with 2 tablespoons sweet milk, 1-1/2 cups flour into which has been sifted 2 teaspoons baking powder, 6 tablespoons grated chocolate dissolved in 1 cup milk, whites of eggs beaten stiff, bake in loaf.

 

Here's an ad for a range from Nommenson Hardware Co., of Raymond, SD:

The "RANGE ETERNAL"

Embodies everything wanted in stove construction: nice smooth nickle (their spelling); ground and polished top; triple wall; 15 gallon heavy copper reservoir; pouch feed; poker door; heavy ventilated fire box; duplex grate; a large roomy oven.


Post# 549835 , Reply# 28   10/16/2011 at 16:20 (2,171 days old) by Ultramatic (New York City)        
Satans Food Cake?

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I suppose it was changed to "Devils" to make it sound somewhat less intimidating.

 

@Sam, you're very welcomed. Let us know how they came out!


Post# 549839 , Reply# 29   10/16/2011 at 16:38 (2,171 days old) by vintagekitchen ()        
Sugarless...

When older recipes say sugarless, its not for health reasons, (diabetes, calories, etc), its for financial or rationing purposes. During Word War 2 here in the US, sugar was heavily rationed, so there is an abundance of cookbooks from the era with "sugarless"recipes, using honey, maple syrup, corn syryp, or apple cider reduced to a syrup, as these items were not rationed. Cook books both before and after the war posted these same sort of recipes, as during those times, these other sweeteners were much cheaper. Hard to imagine honey or corn syrup being cheaper than sugar now, but one has to remember, the only sugar widely available back then was pure cane sugar, which is and always was the most expensive sort. Especially after the import of Cuban sugar to the US ended.

Post# 549840 , Reply# 30   10/16/2011 at 17:00 (2,171 days old) by rp2813 (The Big Blue Bubble)        
Litter Box Cookies

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Seeing as how Halloween is coming, this recipe might be of interest to the party-throwers among us who have yet to experience it.  Also good for April Fools Day.  I've made both the chocolate and gingerbread recipes and honestly, while they are edible, they're not irresistible and are more useful for shock value.  I prefer the gingerbread as the chocolate ones are really bland and flat.  Some of the optional mix-ins might improve flavor.  I have never used them.

 

Gingerbread:

 

1/4 cup honey

1/4 cup molasses

2/3 cup butter, softened

1    egg

2-1/3 cups whole wheat flour

Pinch of spice:  ginger, cinnamon, cloves

1 large box Grape Nuts (or store brand) cereal

 

Chocolate:

 

Same as above except:

 

Increase honey amount to 1/2 cup and eliminate molasses

Substitute 1/3 cup cocoa powder for 1/3 cup whole wheat flour

Instead of spices, use 1 tsp vanilla or peppermint extract

 

Optional Mix-Ins:

 

Coconut (tapeworms)

Chocolate chips

Butterscotch chips

Peanut butter chips

Chopped peanuts

Corn

Cooked spaghetti or ramen noodles (roundworms)

 

Microwave honey until it bubbles, about one minute.  Add the butter, molasses (if any), and egg.  Mix well.  Add remaining ingredients including optional mix-ins until desired blend is reached. 

 

Chill one hour in freezer or several hours in refrigerator.

 

Roll dough into logs of random length and shape in the appropriate diameter of cat turds.  Roll in cereal to coat. 

 

Bake on cookie sheet at 350 until done, 10 to 15 minutes.

 

Serve in disposable cat litter box on a bed of Grape Nuts with a cat litter scoop (I think I got those items cheap at Big Lots or similar discount store).  You can add special effects by decorating the box and scoop with melted chocolate or pudding.  A great addition to a Halloween party table that has been decorated with plastic flies.

 

 


Post# 549909 , Reply# 31   10/17/2011 at 02:39 (2,170 days old) by Ultramatic (New York City)        
Vegitable Recipes | Woman's Home Companion February, 192

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Mashed sweet potatoes look good!

 


Post# 549911 , Reply# 32   10/17/2011 at 02:52 (2,170 days old) by Ultramatic (New York City)        
Color Cookies | Better Homes & Gardens, December 1963

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Crisco?


Post# 549915 , Reply# 33   10/17/2011 at 03:11 (2,170 days old) by Ultramatic (New York City)        
Orange Coconut Loaf | Canadian Magazine, 1970's?

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Looks mighty tasty.


Post# 550779 , Reply# 34   10/20/2011 at 14:28 (2,167 days old) by Ultramatic (New York City)        
Gingerbread Men

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3/4 cup molasses
1/4 cup brown sugar
1/3 cup shortening
1 egg
3 cups flour
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
3 teaspoons baking powder

 

Mix molasses, sugar, and melted shortening. Add the egg and beat well. Add dry ingredients which have been sifted together. Chill the dough. Roll out and cut into shapes using a tin mold, or a paper pattern and a sharp knife. Bake on a cooky sheet in a moderately hot oven. Features, buttons and trimmings can be made with cloves, currants, raisins, and rice. Colored dresses may be put on by means of frosting tinted the desired shade. Time in baking, 10 minutes. Temperature, 375°.


Post# 551156 , Reply# 35   10/21/2011 at 23:50 (2,165 days old) by Ultramatic (New York City)        
Baker's Chocolate 1962

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Post# 552280 , Reply# 36   10/27/2011 at 14:48 (2,160 days old) by Ultramatic (New York City)        
Crisco 1953

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Post# 552287 , Reply# 37   10/27/2011 at 15:14 (2,160 days old) by Ultramatic (New York City)        
Crisco 1953

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Post# 552634 , Reply# 38   10/29/2011 at 13:43 (2,158 days old) by perc-o-prince (Southboro, Mass)        
Probably my fave din-din

Deep fry disjointed chicken wings, toss in Frank's (now Durkee's) Red Hot sauce, and serve with celey & carrot sticks and bleu cheese dressing. A beer on the side doesn't hurt!!

Chuck


Post# 552709 , Reply# 39   10/29/2011 at 19:07 (2,157 days old) by Westie2 ()        
Hot Wings

Chuck you kust made me drool ove the post.  Onlu thing is we use Crystal Hot Sauce.  Got hooked on it when we lived in New Orleans.  Drove by the Baumer Foods plant everyday going to work downtown on Canal Street and later on Poydras Street across from the Superdome.

 

 



CLICK HERE TO GO TO Westie2's LINK

Post# 553519 , Reply# 40   11/1/2011 at 23:47 (2,154 days old) by Ultramatic (New York City)        
Links to other recipes in AW:

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Post# 553545 , Reply# 41   11/2/2011 at 03:43 (2,154 days old) by rp2813 (The Big Blue Bubble)        
Rhubarb Upside Down Cake

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I like this alternative to pineapple upside down cake, which I find way too sweet.

 

TOPPING:

 

2 Cups fresh rhubarb, cut into 1/2" slices

1/4 Cup sugar

1/3 Cup brown sugar, firmly packed

1 Tsp grated lemon peel

2 Tbsp lemon juice

2 Tbsp bourbon or orange juice

1/2 Cup pecan halves

2 Tbsp butter or margarine

 

BATTER (I prefer/recommend taking the easy route and using a packaged white or yellow cake mix instead):

 

2 Cups all-purpose flour

3/4 Cup sugar

2 Tsp baking powder

1 Tsp vanilla

1/4 Tsp salt

1/2 Cup butter or margarine

1 cup creme fraiche or sour cream

2 large eggs

 

Optional:  Sweetened whipped cream

 

For topping, in a bowl combine rhubarb, sugar, lemon peel and 1 tbsp lemon juice. 

In a 10" skillet over medium heat, melt butter/margarine, add brown sugar, bourbon and remaining 1 tbsp lemon juice; stir often until caramel has thickened and is medium brown, 7 to 10 minutes.  Spread in a buttered 9" round cake pan with 2" tall sides.  Arrange pecans over caramel, scatter rhubarb mixture on top.

 

For batter, in a bowl with mixer on medium speed, beat butter and sugar until blended.  Beat in eggs until smooth.  Beat in baking powder, vanilla, salt, half the creme fraiche, then half the flour; repeat with remaining creme fraiche and flour.

Drop spoonfuls of batter over rhubarb mixture and spread smooth.

Bake at 350 for 40 to 50 minutes or until cake is golden on top and tests done.  Let cool on rack 15 minutes.  Run a knife between cake and pan sides.  Invert onto serving plate.

Serve warm, topped with whipped cream if desired.

 




This post was last edited 11/02/2011 at 04:43
Post# 554252 , Reply# 42   11/5/2011 at 09:46 (2,151 days old) by 58limited (Port Arthur, Texas)        
Texas Chili

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This is a very simple but very good and authentic Texas style recipe.

 

 

2 lbs ground sirloin (or sub 1 lb Italian sausage). You can use ground venison or wild hog too; diced, cubed, or whatever you wish.

2 medium onions, chopped

1 red bell pepper chopped

1 green bell pepper, chopped

2 (or more) whole jalapeno peppers, finely chopped

1-2 cloves garlic, minced

1 - 15 oz can tomato sauce

1 - 28 oz. can crushed tomatoes

chili powder to taste (I probably use 1/2 cup or more, I never measure so I'm not sure though)

cumin to taste (I use at least 2 tbsp, maybe more)

6 oz. beer

 

 

Brown the meat in a skillet. In a large pan, saute veggies in bacon grease. Add beer and cook 1 minute. Add browned meat and tomatoes, cook 2 minutes. Add seasonings to taste, cover, and simmer 30 minutes. If it needs to be thickened, use a little Masa. If it is not spicy enough, use cayenne pepper. Serve BBQ beans on the side.

 

 

 


Post# 554327 , Reply# 43   11/5/2011 at 16:27 (2,151 days old) by Ultramatic (New York City)        
Mmmmmm...

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Now that Chili recipe seems mighty tasty. I'm going to try it!


Post# 554337 , Reply# 44   11/5/2011 at 17:11 (2,151 days old) by Ultramatic (New York City)        
Pineapple Custard Pie 1950

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KRAFT PHILADELPHIA CREAM CHEESE LADIES' HOME JOURNAL 11/01/1950 p. 222


Post# 944619 , Reply# 45   6/22/2017 at 03:57 by Ultramatic (New York City)        
Chou farci 1968

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Preparation time: 20 minutes
Cooking time: 3 hours
To serve: 4

You will need
2 lb. cabbage with firm heart
salt
12 oz. pork sausage meat
4 oz. chicken or lamb’s liver, finely chopped
1 large onion, sliced
2 large carrots, sliced
1 bay leaf
4 tablespoons white wine
1/2 pin (U.S. 1 1/4 cups) stock
3 rashers smoked streaky bacon

Discard loose outer leaves and wash cabbage. Blanc in boiling salted water for 5 minutes. Drain upside down in a colander. When cool enough to handle cut out hard stalk and open out the leaves. Mix sausage meat and liver together and insert a little between each cabbage leaf. Reform cabbage and tie with tape. Put the onion, carrots, bay leaf, wine and stock into a deep casserole and place the cabbage, stalk end down, on top. Lay bacon rashers over cabbage and cover pan closely. Cook in a pre-heated slow oven (290° F. or Gas Mark 1), for 3 hours or longer, basting now and then. Serve the cabbage surrounded with carrots.


Post# 944620 , Reply# 46   6/22/2017 at 04:03 by Ultramatic (New York City)        
New York "Dry" Crustless Cheesecake 1965

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New York "Dry" Crustless Cheesecake

 

Serves 16

 

Ingredients
  1. 2 cups sour cream
  2. 4 eggs
  3. 1/2 cup margarine or butter, melted, cooled
  4. 2 Tbsp lemon juice
  5. 1 tsp. vanilla extract
  6. 2 cups sugar
  7. 2 pkg. 7 1/2 ounces each, farmers cheese, cut into cubes
  8. 2 pkg (8 ounces each) cream cheese, cut into cubes
  9. 1/2 cup flour

 

Instructions
  1. Using your blender, you will combine the above ingredients, blending until smooth. You will have to do this in two batches as blender won’t accommodate this volume in one batch. So, for first batch, put one cup sour cream, 2 eggs, 1/4 cup melted margarine, 1 Tbsp. lemon juice, 1/2 tsp vanilla, 1 cup sugar, 1 pkg farmers cheese, 1 pkg cream cheese and 1/4 cup flour. Blend.
  2. Pour into oiled 9-inch springform pan. Then repeat, pouring second batch over first.
  3. Bake at 325 degrees for one hour. Turn oven off. Let cake stand in oven for 2 hours before removing from oven.
  4. Chill thoroughly.

 

Cheese in Scallop Shells or Ramekins

Ingredients

  • 1 cup milk
  • 2 cups bread crumbs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon Worcestershire sauce
  • 2 cups grated American cheese

Instructions

Pour milk over bread crumbs, add seasoning, half the cheese and mix well; fill greased scallop shells or ramekins; sprinkle with remainder of cheese and a few fresh bread crumbs and bake in moderate oven 30 minutes.


Post# 944633 , Reply# 47   6/22/2017 at 07:53 by toploader55 (Massachusetts Sand Bar, Cape Cod)        
Choux Farci

toploader55's profile picture
Mon Deu !!!

Pork Sausage Liver and Bacon...

WOW !!! Sounds delish but a tad bit on the rich side ???


Post# 944676 , Reply# 48   6/22/2017 at 13:26 by Ultramatic (New York City)        
Cooking with Your Hat On! 1958

ultramatic's profile picture

 

 

cooking 58


Post# 944678 , Reply# 49   6/22/2017 at 13:35 by Ultramatic (New York City)        
Cooking for a Man 1941

ultramatic's profile picture

 

 

man41


Post# 944681 , Reply# 50   6/22/2017 at 14:34 by DADoES (TX, U.S. of A.)        
NY Dry Crustless Cheesecake ...

dadoes's profile picture
 
I hope to try this at next opportunity.  What is the method to "oil" a springform pan?


Post# 944712 , Reply# 51   6/22/2017 at 18:41 by ea56 (Sonoma Co.,CA)        
Louie

ea56's profile picture
the Crustless New York Cheescake recipe looks really good. But I've never seen Farmers Cheese in a store here. Isn't it very much like reg, cream cheese, only a bit dryer? If so, do you think substituting reg. cream cheese in place of the Farmers Cheese would work? If not, is there another cheese like Farmers Cheese?

This recipe looks like something I will be trying, thanks.
Eddie




This post was last edited 06/22/2017 at 19:08
Post# 944717 , Reply# 52   6/22/2017 at 19:18 by Ultramatic (New York City)        
Eddie

ultramatic's profile picture

 

 

I think dry cottage cheese would be a good substitute for farmers cheese.  Cottage cheese is mild tasting. Good luck with the recipe!


Post# 944752 , Reply# 53   6/22/2017 at 20:57 by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Glenn, I suppose it means just that, spread oil, corn, vegetable, etc inside the pan. I'd just try cooking spray.


Post# 944753 , Reply# 54   6/22/2017 at 20:58 by Ultramatic (New York City)        
Cooking for a Man 1941

ultramatic's profile picture

 

 

man41


Post# 944766 , Reply# 55   6/22/2017 at 22:23 by MattL (Flushing, MI)        
Farmer's Cheese

Is really hard to find anymore.  We used it for many many years in pierogi fillings, but now I drain cottage cheese overnight and use it instead.  I'd love to find some farmers cheese again, but I wonder if it still exists...


Post# 944768 , Reply# 56   6/22/2017 at 22:34 by ea56 (Sonoma Co.,CA)        

ea56's profile picture
So Matt, do you put the cottage cheese in a sieve lined with cheese cloth and let it drain overnight? I guess if I used a pint of cottage cheese, drained it should equal approx. the 15 oz.of Farmers Cheese required for this recipe. What do you think?
Eddie


Post# 944773 , Reply# 57   6/22/2017 at 23:00 by Ultramatic (New York City)        

ultramatic's profile picture

 

Perhaps you can find Farmers Cheese in one of those weekend farmers markets that spring up in urban areas.


Post# 944795 , Reply# 58   6/23/2017 at 04:18 by toploader55 (Massachusetts Sand Bar, Cape Cod)        

toploader55's profile picture
Well, wouldn't you know...

www.amazon.com/Lifeway-Fa...


Post# 944801 , Reply# 59   6/23/2017 at 05:55 by jamiel (Detroit, Michigan)        

Matt, I believe I've seen it at Meijer in the cheese/deli (not the refrigerated cases along the walls. I seem to recall it was in a vaguely kidney-shaped Cry-o-Vac package. Failing that, you might try a Kroger with the Murray's cheese department (Grand Blanc?)


Post# 944878 , Reply# 60   6/23/2017 at 15:54 by vacerator (Macomb, Michigan)        
Those were

taste tempting recipe's. I'm trying to reduce still. Chef salad tonight, but of course being the weekend, always time for some mans meat loaf around here.

Post# 944917 , Reply# 61   6/23/2017 at 20:24 by Ultramatic (New York City)        
Sealtest (Buttermilk) 1939

ultramatic's profile picture

 

 

sealtest39


Post# 944926 , Reply# 62   6/23/2017 at 21:03 by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Continuation of series with updated title:

 

Cook-O-Rama! Part Two

www.automaticwasher.org/cgi-bin/T...


Post# 944942 , Reply# 63   6/23/2017 at 23:12 by MattL (Flushing, MI)        
I'll respond here---

Eddie, I just put the cottage cheese in a mesh strainer overnight, or at least 3 or 4 hours.  I stir it occasionally.

 

Jamiel. thanks for the tip, I'll check Meijers cheese section out - I usually look in the refrigerated section.


Post# 944943 , Reply# 64   6/23/2017 at 23:22 by ea56 (Sonoma Co.,CA)        

ea56's profile picture
Thanks Matt!
Eddie :)


Post# 946035 , Reply# 65   6/30/2017 at 14:28 by DADoES (TX, U.S. of A.)        

dadoes's profile picture
 
Making the cheesecake ... there's no crust so OMG it's seeping like crazy through the springform.  Hope it sets-up soon!





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