A 'giveaway' from the bulk flour section at Winco. I think it's the best cornbread I've ever tasted. Note that there's no oil or melted butter. The only fat is what's in the flour(s), eggs, and yogurt. If you have any leftovers, heat them up for breakfast and slather with honey or syrup.
From the Sharp Carousel Microwave recipe book of sometime in the late 70s or early 80s. It doesn't specify a type of fish, but I've always used something light, like pollack or tilapia.
As with any microwave recipe, you'll need to adjust the cooking time to get a flaky fish with a crisp, caramelized crust.
This comes from the 'Moveable Feasts Cookbook' published by Mystic Seaport (CT) Museum Stores. It's featured in the 'Superbowl Splash' section. I generally substitute plain yogurt for part of the mayo and use an equivalent amount of (imitation) bacon bits instead of real bacon. It's the crunch that counts here.
A standby for buffet dinners and fancy potlucks. This is one of the best recipes my mother ever made, so I was really glad to unearth it from her paste-in book. Frankly I was surprised that it's so easy to make. The recipe is originally from Sunset Magazine, sometime during the '50s. I would make it with turkey sausage and cut the salt by at least half -- probably use more onions and fresh mushrooms rather than canned, but what I'm giving you here is very close the original.
Another from Fannie Farmer (1965). Do you sense that I'm getting rid of that tattered volume and saving the best of it here? Fannie suggests cooking and serving this in an electric skillet which can go "on the buffet for a party." I like to use lo-fat or non-fat evaporated milk in place of milk or cream for most creamed dishes and cream sauces.
From the 'Tried & True Grit' Cookbook, which consists of recipes published in 'The Grit' from 1884 to 1976. This recipe appeared on August 11, 1957.
Making this cake is a fussy operation, but well worth the effort for a special occasion. The meringue and topping between layers create a unique texture.
Aunt Isabelle's original recipes are cryptic to say the least. All she did was list the ingredients, and she expected the user to intuit the method(s). I have successfully made this as a vegetarian dish by substituting TVP (textured vegetable protein) for the beef AND lamb, and also as a somewhat lower cholesterol dish by subsituting ground turkey for the beef AND/OR lamb.
From 'Tried & True Grit'. I have not made it as written, but made a smaller batch that could be stored in the fridge -- simmering ONE pound of okra pods in a brine of 1/2 c vinegar, 1 c water, 1 T salt, 1 t red pepper flakes, 1 clove garlic, & 1/2 t dill seed. Fresh dill would've been good if I had it. Use the smallest okra pods you can find; otherwise they can be stringy.
A Fannie Farmer (1965 edition) recipe. I'm from Ohio, but this has not been traditional in my family, tho currants were always used for holiday baking and decorating cookies. My paternal grandmother was known for her suet pudding, which I would never make because of the cholesterol. This is a great substitute, and there's something magical that happens when the fruits and veggies are added to the dry ingredients. Fannie wants you to serve it with Ohio Sauce (a variation of Hard Sauce) but I don't think this is necessary. We serve it like fruitcake but find that it's more widely accepted.
Comes from 'Adventures in Wine Cookery' (1965), a collection of recipes from California wine makers. As the contributor suggests, it's great party fare. You don't have to tell that there's cream of mushroom or chicken soup in it. This is worth the effort for a special potluck or buffet dinner party. It saves time to cook the chicken the night before making the rest of the recipe, giving the broth time to defat in the fridge. Then you can cut up the cold chicken while you cook the macaroni.
From the 'Farmhouse Cookbook' by Susan Herrmann Loomis. The recipe calls for 'hulled barley' and I assume this is the same as 'pearl' barley. It's good made with veggie broth or turkey broth as well as chicken; using veggie broth would make it vegan. I prepare the veggies (onion, carrots, celery) in the food processor instead of dicing. This helps to make the barley the STAR of the show.
From 'The Night Before' Cookbook. Their note says: "you can add some vrey thinly sliced fresh mushrooms to the soup about half an hour before the simmering is done, or cook them separately and add them just before serving."