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    80 Recipes

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    Browsing through Memory Lane again. This unusual quicky recipe is from Thoughts for Food, which was published in 1938 and 1946. Written by a nameless "group of Chicago hostesses" who have 3 other books in the series. The book's almost older than I am! It presents recipes in menu form with the pertinent recipes under each menu. Quite interesting!

    Recipe #477111

    1 Reviews |  By Jezski

    NOT one of your sweet dessert-type martinis. This is the real deal. If you are like me, you like your alcoholic drinks to taste of alcohol! Makes it easier to keep track of your intake! The chilling directions alone are worth the price of admission. And the ratio of 5:1 gin to vermouth is right on. Especially because you pour the vermouth out! Mmmm!!!

    Recipe #477085

    Just rediscovered this Excellent APPETIZER, from the 50's. You can use other toppings of your choice. Also good with soup or chili. From my cache of "Olde" recipes but originally from a Betty Crocker cookbook.

    Recipe #477075

    Aunt Hattie made a living from this and her Polish baked goods. So quick and so good. I don't know why people would buy this when it is so simple to make! A recipe from the 50's! Cooking (and life!) was much simpler then.

    Recipe #476897

    1 Reviews |  By Jezski

    So delicious. Such elegance for minimal work! Restaurant beautiful. Looking forward to summer just for this! Number of servings depends on your garden! Herbs can be dry or fresh; use what YOU like! Prep time depends on how long it takes to pick the flowers. Be sure there are no little critters in the flowers. The cheese can be Boursin or Rondele'. I'm going to try goat cheese this year. It IS kind of a fiddly recipe. But it's so pretty. And it really doesn't take THAT long! This lends itself to all sorts of substitutes for cheese, vinaigrette and herbs, just whatever you like. From Jeremiah Tower's New American Classics.

    Recipe #450474

    Another from the archives. I especially like this recipe because it uses a minimum of butter/oil. You can use any corn, drained canned, fresh, or frozen. Yesterday I used frozen - and I mean frozen, not even thawed! Good for apple fritters too, just add a little more sugar. Like all fritters, these are best just out of the skillet. These are so good, I don't think they will serve more than two people. Woman's Day Encyclopedia of Cooking, Volume 1, circa 1965. I believe I might have purchased these twelve volumes, one a week, from the A&P.

    Recipe #450309

    From MY Archives. There is NO shortening in this recipe. Yes, it does work!

    Recipe #450267

    A quick and easy scone recipe. From My Archives. Been making this since the 1960's! That was before scones were trendy!

    Recipe #450266

    A simple and quick kid treat, based on one seen in American Girl magazine. Can even be made by the kid with a little supervision from Mom. Use the listed filling or any frosting of your choice, from container or home-made. Yield depends on size of cookies.

    Recipe #450264

    Don't freak out! That'd just be your regular frozen green peas! Peas are optional but good, and supply the veggie for the meal. Another quick and easy oven entree. from Southern Living Cooking Light, 10/91

    Recipe #440861

    1 Reviews |  By Jezski

    SOOO easy. A fix-and-forget oven entree. A very old recipe. If you throw a few baking potatoes in the oven toward the last hour of cooking time, you'll just need to add a salad or quick veggie for a complete meal. The consomme works better than broth in this instance, makes a very smooth rich-tasting sauce. Recipe circa 1955!

    Recipe #440860

    1 Reviews |  By Jezski

    Unusual! Baking the onions along with the meatloaves is a great idea! Makes a wonderful topping. Don't let the use of dates scare you! They make the meat very tasty. I have made it without the dates, but it wasn't as interesting. You can use a larger quantity of onions, too. A Rachael Ray recipe passed on to me by my daughter; it was delicious when she made it for us. Since she was out of dates, she used raisins; I think they made it a little sweeter.

    Recipe #440857

    2 Reviews |  By Jezski

    The best thing about this method is that it is completely and easily do-ahead! Great for company! Since HIS favorite way to EAT asparagus is as a separate course on buttered toast, at the end of the 8 minutes cooking time, I drain almost all the water out of the skillet, add a chunk of butter, heat slightly until the butter melts and serve on (yes) buttered toast. Edited to say: call me crazy, but I peel my asparagus with a potato peeler unless it is under 1/4" thick!

    Recipe #416496

    How could I not make this recipe?! An interesting example of the trendy use of bacon these days. If you are intrigued by unusual recipes, this is it! I hope someone else makes this; I would really like another opinion. Well worth trying. I am not sure I liked the finished product cold; room temp might be better. Warmed, it is more like a salsa, great on meatloaf or hamburgers. Perhaps chicken cooked with this would also be good. For me, it's a little too sweet as is; I corrected that with a tad more vinegar and a good sprinkle of sea salt. When making it again, I will cut down on the sugar. Not having thick bacon on hand, I used regular bacon and doubled the amount. But thick bacon would give a chunkier result. I had gorgeous thick-walled red peppers which also helped to make a nicely chunky sauce . And I'm a fan of chunky sauces. And its a beautiful red color! It certainly could be pureed to a texture more like Heinz but I think it would lose some of its appeal. The smoked paprika added a lot; I would increase this to taste. And maybe add a dash of Tabasco too. This takes quite a while to make, heck, you gotta roast those peppers! But it is time well spent. In the summer I'll sacrifice some heirloom tomatoes for this, see how that works. I found the recipe in two places. First, in a recipe book packed in a crate of premium canned tomatoes from Muir Glen. Then, online, under Lisa Carlson's Chef Shack Bacon Ketchup. Identical recipes. Also it appears in several food blogs. And, while we're talking bacon, I can't see bacon cookies. Or fudge. Not in my kitchen.

    Recipe #415379

    1 Reviews |  By Jezski

    No, I didn't stutter! Two ways of using potatoes in this recipe. Simple and tasty. Excellent recipe for not-so-expert cooks. When the meat is done, so is the gravy. The long slow cooking makes the meat very tender. This recipe has been hanging around my house for many years.

    Recipe #411786

    3 Reviews |  By Jezski

    So so so good! So so so little work. Well, yeah, come on, you DO have to measure the ingredients. And a simple glaze would be good. But if you are really, I mean REALLY, pressed for time, place a paper doily on the cake, sift confectioner's sugar over it, lift carefully and there you have it. And this is sooo much better than a cake mix. I use an 8" square scalloped pan; that makes it look really special. Nawww, that's not cheating. It's just taking a little help where you can find it! Recipe was found somewhere on the internet April, 1998. That's how long I've been making it.

    Recipe #410482

    2 Reviews |  By Jezski

    Perfect cold weather dinner. Braised country ribs in a non-Italian tasting tomato, onion, garlic gravy. Most of the garlic and onion melt into the gravy. Wonderful flavor with few ingredients. No spaghetti sauce taste but the "gravy" would be a great, different not-sweet spaghetti sauce. I suppose you could use Italian herbs, but don't! Try it this way first. Make a big batch because this freezes well and the frozen leftovers were delicious. I believe I found this at

    Recipe #408345

    Looks good, tastes great! Wonderful for special occasions. Looks sooo nice when sliced. Great for ham sandwiches. I found this online, don't know where. This was very slow rising in the abm but rose well after being shaped. I cut the dough in two, added dried fruit to half and twisted them together, used a large bread pan. It would be appealing if baked in a tube pan. Used both diced apricots and cranberries for a second loaf. Don't soak fruit, it gets too soft and wet to look pretty. Prep time includes time in ABM.

    Recipe #406759

    1 Reviews |  By Jezski

    Got a left-over ham bone? I do and this the recipe I'm going to use. This is "THE" perfect bean soup. A little different; makes a very hearty soup, full of good things. I've been making it for years. Vintage recipe, from the mystery book "Cooking School Murders." Prep time, of course, doesn't include soaking time for beans. You can use smoked ham hocks instead of a ham bone.

    Recipe #405697

    1 Reviews |  By Jezski

    For your New Years's Eve Snack Table. Italian appetizers using the ever-popular flaky biscuits. Probably could make with crescent roll dough instead. From the Port Vue Methodist Women Rebekah Circle Cookbook, 9/90

    Recipe #405489

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