Thread Number: 76676  /  Tag: Other Home Products or Autos
Cook-O-Rama! Part Three
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Post# 1005312   8/29/2018 at 03:27 (291 days old) by Ultramatic (New York City)        

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Recipes from vintage cookbooks, food product recipe pamphlets and magazines. While the emphasis is on vintage, new recipes are welcomed also. When available, I will post the name of the publication and year published with the recipe. Food product advertisements containing recipes will continue to be posted in the Vintage Food Advertisements series. As usual, I will start a new part when posts hit 100.

 

Get ready, get set, EAT!

 

 

Recipes: Old and New

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

 

Cook-O-Rama! Part Two

https://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?71411





Post# 1005315 , Reply# 1   8/29/2018 at 03:41 (291 days old) by Ultramatic (New York City)        
Shiawassee County Home Demonstration Cook Book, 1955

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Post# 1005316 , Reply# 2   8/29/2018 at 03:42 (291 days old) by Ultramatic (New York City)        
Corn Stuffed Potato

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Post# 1005317 , Reply# 3   8/29/2018 at 03:45 (291 days old) by Ultramatic (New York City)        
Knudsen Recipes For Added Food Value

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Post# 1005318 , Reply# 4   8/29/2018 at 03:48 (291 days old) by Ultramatic (New York City)        
Pennsylvania Blue Label Potatoes, 1955

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Post# 1005319 , Reply# 5   8/29/2018 at 03:53 (291 days old) by Ultramatic (New York City)        
From Magic Recipes Quicker, Easier Surer to Succeed. 1937

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Post# 1006393 , Reply# 6   9/7/2018 at 15:20 (281 days old) by Ultramatic (New York City)        
What Kind of Party Shall I Give 1939

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Post# 1007098 , Reply# 7   9/13/2018 at 18:38 (275 days old) by Ultramatic (New York City)        
Daddy's Favorite Meatloaf

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Post# 1007257 , Reply# 8   9/15/2018 at 01:22 (274 days old) by Ultramatic (New York City)        
Kraft Hostess Award Recipe Book, 1975

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Post# 1008269 , Reply# 9   9/23/2018 at 07:34 (266 days old) by Ultramatic (New York City)        
A-1 Steak Sauce 1942

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A-1 1942


Post# 1008461 , Reply# 10   9/24/2018 at 21:15 (264 days old) by Ultramatic (New York City)        
You're Really Cooking When Your Cooking With 7-Up, 1957

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Post# 1011219 , Reply# 11   10/17/2018 at 21:04 (241 days old) by Ultramatic (New York City)        
Silver Cake

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Post# 1011222 , Reply# 12   10/17/2018 at 21:09 (241 days old) by Ultramatic (New York City)        
Airy Fairy Cake Booklet 1936

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Post# 1011771 , Reply# 13   10/22/2018 at 06:58 (237 days old) by Ultramatic (New York City)        
Campbell's Recipe Card 1959

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Post# 1011773 , Reply# 14   10/22/2018 at 07:02 (237 days old) by Ultramatic (New York City)        
Campbell's Recipe Card 1959

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Post# 1015019 , Reply# 15   11/19/2018 at 11:27 (209 days old) by Ultramatic (New York City)        

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Post# 1015020 , Reply# 16   11/19/2018 at 11:43 (209 days old) by combo52 (Beltsville,Md)        
Campbells Recipes From 1959

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I am sure they are tasty but would all but guarantee you having a good chance of colon cancer if eaten regularly.

John L.


Post# 1015045 , Reply# 17   11/19/2018 at 15:02 (208 days old) by norgeway (mocksville n c )        
I LOVE Campbells casseroles!

I keep Campbells soups on hand, very rarely to eat, but to cook with,


Post# 1015392 , Reply# 18   11/22/2018 at 06:56 (206 days old) by Ultramatic (New York City)        
Mix Around With Cranberry Juice, Ocean Spray, 1960

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Post# 1015437 , Reply# 19   11/22/2018 at 16:33 (205 days old) by Tomturbomatic (Beltsville, MD)        

I don't know what southern style hash browns are (probably an Ore-Ida product), but I have never heard of putting potatoes in meat loaf, especially along with oatmeal.

Post# 1015926 , Reply# 20   11/27/2018 at 05:15 (201 days old) by Ultramatic (New York City)        
Good Food Ideas From Kraft Kitchens, 1969

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Post# 1015927 , Reply# 21   11/27/2018 at 05:18 (201 days old) by Ultramatic (New York City)        
The Sacramento Bee, November 15, 1976

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Post# 1015928 , Reply# 22   11/27/2018 at 05:19 (201 days old) by Ultramatic (New York City)        
Shelia's Au Gratin Potatoes - From Kentucky Cooking

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Post# 1015929 , Reply# 23   11/27/2018 at 05:22 (201 days old) by Ultramatic (New York City)        
Checkerboard Square, 1959

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Post# 1015930 , Reply# 24   11/27/2018 at 05:25 (201 days old) by Ultramatic (New York City)        
Betty Baker Tested Recipes, 1977

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Post# 1015931 , Reply# 25   11/27/2018 at 05:28 (201 days old) by Ultramatic (New York City)        
Betty Baker Tested Recipes, 1977

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Post# 1015942 , Reply# 26   11/27/2018 at 05:53 (201 days old) by Ultramatic (New York City)        
State of Maine Potato Cook Book, 1935

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Post# 1015943 , Reply# 27   11/27/2018 at 05:55 (201 days old) by Ultramatic (New York City)        
Knudsen Recipes For Greater Food Value, 1955

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Post# 1015944 , Reply# 28   11/27/2018 at 05:56 (201 days old) by Ultramatic (New York City)        
The General Foods Kitchens Cookbook, 1959

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Post# 1015945 , Reply# 29   11/27/2018 at 05:58 (201 days old) by Ultramatic (New York City)        
Easy Triumphs With The New Minute Tapioca, 1934

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Post# 1015946 , Reply# 30   11/27/2018 at 06:00 (201 days old) by Ultramatic (New York City)        
Kellogg's Fifty Favorite Recipes, 1957

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Post# 1019398 , Reply# 31   12/29/2018 at 14:59 by Ultramatic (New York City)        
What Shall I Cook Today? Spry Cookbook 1935

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Muffins

 

2 1/2 cups sifted flour
3 1/4 teaspoons baking powder
1 teaspoon salt
2 to 4 tablespoons sugar
1 egg, well beaten
1 1/4 cups milk
1/3 cup Spry, melted

Sift flour with baking powder, salt, and sugar. (Sugar may be omitted, if desired.) . . . Combine beaten egg, milk, and melted Spry . . . Turn liquids into dry ingredients and stir vigorously until all flour is dampened. The batter will look lumpy . . . Pour batter into muffin pans greased with Spry pan-coat (see page 29). Bake in hot oven (400°F.) 25 to 30 minutes . . . Makes 12 large muffins.


Post# 1019430 , Reply# 32   12/29/2018 at 17:54 by appnut (TX)        

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I remember seeing pictures of the frosted meatloaf completed product.  


Post# 1019461 , Reply# 33   12/30/2018 at 08:29 by retro-man (nashua,nh)        
Quick and easy Crumb bars

2 cups Jiffy baking mix
1 cup white sugar
3/4 stick melted butter
1 cup jam of your choice

Blend baking mix and sugar in a bowl
add the melted butter and stir with a fork till crumb like.
Take 1/2 of this mixture and press lightly into a 8x8 pan sprayed with non stick cooking spray
Heat the jam for about 30 seconds in the microwave on high in a measuring cup, stir well so that it smooths out
Spread the jam evenly over surface.
Cover completely with the other 1/2 mixture. No need to press down.
Back for 40 minutes at 325 degrees till lightly brown. Let cool and enjoy as is or with some whip cream or ice cream.
I have made a lot of these with the seedless jams since you cannot buy these in the store without the seeds.

Enjoy
Jon

ps. another thing I made this Christmas and it was a hit was to make French toast with just eggnog to soak the bread in. It was wonderful.


Post# 1020080 , Reply# 34   1/4/2019 at 08:54 by Ultramatic (New York City)        
The Catholic Telegraph / January 3, 2019

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http://www.thecatholictelegraph.com/wp-content/uploads/2019/01/magibread-360x240.jpg

Epiphany Recipe: Gift of the Magi Bread

During the Christmas season, this sweet bread is a great treat to make for and with family members. It’s also fun to make to celebrate the arrival of the Three Kings on the feast of the Epiphany on Jan. 6. Lighter than a fruitcake, it’s chock full of goodies everyone loves, such as cherries, oranges and chocolate. This recipe makes two loaves.

 

½ cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup mashed ripe bananas
1 can (11 oz.) mandarin oranges, drained
1 cup flaked coconut
1 cup semisweet chocolate chips or chunks
2/3 cup sliced almonds
½ cup chopped maraschino cherries
½ cup chopped dates

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla.

Combine flour, baking soda, and salt; add to the creamed mixture alternately with bananas. Stir in oranges, coconut, chocolate chips, ½ cup almonds, cherries and dates.

Pour into two greased 8X4X2 loaf pans. Sprinkle with remaining almonds.

Bake at 350 degrees for 50-55 minutes or until toothpick inserted in the middle comes out clean. Cool for 10 minutes before removing from pan.


Post# 1020082 , Reply# 35   1/4/2019 at 08:57 by Ultramatic (New York City)        

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Three King's Cake (Rosca de Reyes)

Three King's Cake (or bread) is closely allied with the traditions around the Epiphany (January 6th). This date commemorates the visit the Three Wise Men made to the baby Jesus in Bethlehem. In Mexico, the day is a gift-giving holiday. Tradition states this bread be served, garnished with the "jewels" of fruit and nuts. Usually a small clay or porcelain doll is baked inside. The custom is that whoever finds the doll must give a party on Candlemas (February 2nd). To get candy orange peel like the pieces you see in the photograph, go to our Candied Orange Peel recipe.

 

Ingredients

Dough

Filling

  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped nuts
  • 3/4 cup dried mixed fruits or Favorite Fruit Blend
  • 1 tablespoon lemon, orange, or lime zest

Garnish

  • candied red cherries and/or orange peel
  • toasted sliced almonds, pecans, cashews, or walnuts
  1. For the dough: Heat the milk to a simmer in a small saucepan or at medium power in your microwave. Pour the hot milk over the butter, sugar, and salt, and stir occasionally until the butter melts. Cool the mixture to lukewarm.
  2. In a mixing bowl combine the milk mixture, eggs, and yeast. Add the flour 1 cup at a time, and mix until a soft, smooth dough forms. You can also use your bread machine, set on the dough cycle, for this step.
  3. Place the dough in a greased container, cover it, and set it in a draft-free place to rise until doubled (about 1 to 1 1/2 hours). Or let your bread machine complete the dough cycle.
  4. After the first rise, deflate the dough, cover, and let it rest for 10 minutes. Turn the dough out onto a lightly floured surface; roll into a 20" x 12" rectangle.
  5. For the filling: Brush the surface of the dough with melted butter, leaving a 1/2" strip bare along one of the long edges. Combine the sugar and cinnamon in a small bowl. Add the nuts, mixed fruits and zest, and stir to coat. Sprinkle this mixture evenly over the buttered section of the dough.
  6. Assembly: Starting with the garnished long edge, roll the dough up jelly-roll style, working toward the edge with no butter on it. Pinch the seam together to seal it firmly, then bring the ends together to form a ring. To keep the bread round, grease the outside of a small bowl or custard cup and put it on a lightly greased or parchment-lined baking sheet. Place the ring, seam side down, around the bowl and tuck one end inside the other, pinching it together to seal it.
  7. Flatten the ring slightly, and using a pair of scissors, make cuts in the dough at 1 1/2" intervals around the outside edge. Hide a doll or candy inside the bread. You can place strips of candied orange peel in the cuts to create the look in the photo at the top of the recipe. Cover with greased plastic wrap and let rise until nearly doubled (about 30 to 40 minutes).
  8. To bake: Once the dough is shaped and is rising for the second time, preheat the oven to 350°F. When the dough is risen, remove the plastic wrap, and brush the top with beaten egg. Place the candied cherries (cut in half) in the spaces between the slits in the dough, and decorate with nuts as desired.
  9. Bake the bread for 25 to 30 minutes, covering the loaf loosely with foil after the first 15 minutes, as it will brown quickly. Remove the bread from the oven when the inner parts of the slits look cooked and the interior measures 190°F when measured with an instant-read thermometer. Cool the bread on a rack.
  10. Yield: 1 loaf, 16 servings.

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Post# 1020084 , Reply# 36   1/4/2019 at 09:01 by Ultramatic (New York City)        

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Father Kyle Schnippel’s Linzer Cookies

Linzer Cookies are a buttery treat covered with a dusting of powdered sugar, what’s not to love? This recipe has a touch of mint in the cookie itself (a little goes a long way!) to balance out the sweetness of the strawberry filling. The cookies are dye cut and that assembled into a sandwich cookie to make a pleasing effect on the eye before a (hopefully!) pleasing effect on the tongue!

Strawberry Mint Linzer Cookies

Ingredient List:

Cookie batter
250 g butter
125 g sugar
4 g salt
2 eggs
4 g mint extract
375 g flour

filling:
288 g strawberries
100 g sugar
1 tbsp cornstarch
powdered sugar

Directions:

  • mix to combine butter, sugar, salt; not to full ‘cream’ stage
  • add eggs and mint extract (a little goes a long way!)
  • mix in flour until consistent
  • place dough in freezer for 30 minutes or in refrigerator for 4 hours
  • meanwhile, cut tops off strawberries and add filling ingredients to medium sauce pan
  • bring to boil for 15 minutes
  • strain into small bowl with a fine mesh metal strainer and cool to room temperature
  • Once dough is chilled to solidify butter, roll out cookie dough onto baking mat
  • Using a dye, cut cookies (tops and bottoms; identical shapes, tops have a design cut out of the middle)
  • rechill cookies for 30 minutes on baking sheet; pre-heat oven to 350 degrees F
  • bake for 12 minutes
  • cool, spoon or squeeze bottle filling onto base of cookies
  • cover tops in powdered sugar, place tops on the bottom cookie

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Post# 1020133 , Reply# 37   1/4/2019 at 18:07 by vacbear58 (Sutton In Ashfield & London UK)        
Gift of the Magi Bread

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Louis

That recipe sounds like it would be wonderful any time of year, thanks for sharing :)


Post# 1020135 , Reply# 38   1/4/2019 at 18:15 by Ultramatic (New York City)        

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My pleasure Alistair!


Post# 1026032 , Reply# 39   3/2/2019 at 05:36 by Ultramatic (New York City)        
Carnation Cook Book

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Carnation Cook Book


Post# 1026033 , Reply# 40   3/2/2019 at 05:40 by Ultramatic (New York City)        
57 Prize Winning Recipes From H.J. Heinz Co. 1957

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57 Prize Winning Recipes From H.J. Heinz Co 1957


Post# 1026034 , Reply# 41   3/2/2019 at 05:43 by Ultramatic (New York City)        
Carnation Cook Book

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Carnation Cook Book


Post# 1026035 , Reply# 42   3/2/2019 at 05:47 by Ultramatic (New York City)        
100 Glorified Recipes (Carnation 1932)

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100 Glorified Recipes (Carnation 1932)


Post# 1026036 , Reply# 43   3/2/2019 at 05:51 by Ultramatic (New York City)        
Swan's Down Cake Flour Cookbook

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Burnt Sugar Cake


Post# 1026037 , Reply# 44   3/2/2019 at 05:55 by Ultramatic (New York City)        
21 New Ways to Serve Hamburger

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21 New Ways to Serve Hamburgerjpg


Post# 1026038 , Reply# 45   3/2/2019 at 06:02 by Ultramatic (New York City)        
All About Sausage, 1973

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All About Sausage, 1973


Post# 1026117 , Reply# 46   3/2/2019 at 22:40 by Ultramatic (New York City)        
Mix Around With Cranberry Juice, Ocean Spray, 1966

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Mix Around With Cranberry Juice, Ocean Spray, 1966


Post# 1026118 , Reply# 47   3/2/2019 at 22:45 by Ultramatic (New York City)        
The Knox Gelatine Cookbook, 1977

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The Knox Gelatine Cookbook, 1977


Post# 1031641 , Reply# 48   5/3/2019 at 01:14 by Ultramatic (New York City)        
Foods & Cookery 1973

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Post# 1034391 , Reply# 49   6/4/2019 at 15:01 by Ultramatic (New York City)        
Good Housekeeping, March 1951

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Good Housekeeping, March 1951


Post# 1034394 , Reply# 50   6/4/2019 at 15:09 by Ultramatic (New York City)        
Calendar of Meat Recipes, 1938

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Calendar of Meat Recipes, 1938


Post# 1034395 , Reply# 51   6/4/2019 at 15:13 by Ultramatic (New York City)        
The Bread Basket, 1941

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The Bread Basket, 1941





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