[identity profile] outsdr.livejournal.com
Really, these recipes are redefining my ideas of diet food.

Let's talk turkey! )

Hmm ... 395 calories WITHOUT the gravy. I wonder how many calories the gravy adds?
[identity profile] hydrolagus.livejournal.com
My partner has a yearly weird food party, and, as usual, my problem with what to bring is overchoice. This year, I finally own a copy of Square Meals by Jane and Michael Stern (who are perhaps better known for Road Food). I have pined and hunted for this book since the early 90s, only to discover that the used copies of the unrevised edition are dirt cheap on Amazon (the link goes to the revised edition, since that's the one where they show the table of contents, but if you want one, look for the unrevised, especially since the changes are minimal).
Not all the recipes in here are weird by any means. They belong to other eras, and to cultural aspects of American culture that were part of those other eras (like the Ladies' Lunch and Nursery Food), and have some really tasty stuff. The prose about the recipes and their culture, though, is part of what makes it. While the Sterns frequently poke gentle fun at some aspects, it doesn't descend into mockery. They have made and eaten all the recipes, and added some to their stable. I made the Patricia Murphy's Popovers last night. But some of the recipes...my question, a sample from the book, and a bonus photo )
[identity profile] outsdr.livejournal.com
Again, not something I normally think of when I think "diet food."

Eat youself thin! )

I'm not a fan of veal, but I'm betting steak or other beef cuts would work fine for this recipe. The frozen lime pudding looks tasty, too.
[identity profile] outsdr.livejournal.com


I suppose  210 calories for a half pound serving isn't too bad. I've never broiled chicken; it sems strange that 30 minutes total cooking time would be enough.

Broiled and Baked )
[identity profile] fangrrl.livejournal.com


Dump Cake

1 (22-ounce) can cherry pie filling
1 (8 1/4 - ounce) can crushed pineapple, undrained
1 (18 1/2 - ounce) package yellow cake mix
1 cup margarine, melted
1 (3 1/2 - ounce) can flaked coconut (optional)
1 cup pecans

Spoon pie filling evenly into bottom of a 13 x 9 x 2 inch pan. Spread pineapple over cherry pie filling. Sprinkle dry cake mix over pineapple. Pour margarine evenly over all. Sprinkle with coconut and pecans. Bake at 325F about 1 hour. Yield: 1 (13 x 9 x 2 inch) cake.
[identity profile] outsdr.livejournal.com
Back in July, [livejournal.com profile] suzybel  posted a recipe for sweet & sour beets:

Now beets are good for you, especially men and their, um, plumbing. So I've read. I've been trying to learn to like beets- I like most vegetables, but for some reason, beets always have an oddly sweet dirt taste to me.



Anyway, I made this recipe, and it really wasn't bad. The beets still tasted like dirt, but they were far more palatable than they usually are right out of the can.

However, just like always, I did make a mistake with this recipe that really I should have caught- I used beets from a can for this, and I used cider vinegar instead of wine. Now, this probably would have been fine, if the can of beets that I used hadn't been PICKLED beets! The end result was definitely much higher on the sour side than the sweet side!

I do plan on making it again one day, using non-pickled beets. I am determined to like the purple buggers!

(Well, maybe not like them ... but at least be able to eat them without wrinkling my nose.)

ETA: As I have learned from the comments, there's a lot of different ways for me to try beets! Thanks!
[identity profile] rymrytr.livejournal.com


Got cold, left over beef? Some Scallop Shells just lyin' around?

This Cookbook was published in about 1828. My copy, a modern reprint, is a combination of two Cookbooks and purports to be the first "American" cookbooks.

Seriously, Great Great Grandma had it pretty rough compared to you and I!

A NICE LITTLE DISH OF BEEF

Mince cold roast beef, fat and lean, very fine, add chopped onion, pepper, salt and a little good gravy, fill scallop shells, two parts full, and fill them up with potatoes mashed smooth with cream, put a bit of butter on the top, and set them in an oven to brown.
[identity profile] rymrytr.livejournal.com


Got this in an E-Mail last year. (See Website Link Below.)

"Historical Recipes For Inspiration only, not Ingestion.

The cooking times for these recipes are dangerous
, but the information is of interest."


From: The Good Housewife's Jewell 1586:

To bake a Turkie and take out his bones. Take a fat Turkie, and after you have scalded him and washed him cleane, lay him upon a faire cloth and slit him throughout the backe, and when you have taken out his garbage, then you must take out his bones so bare as you can, when you have so doone wash him cleane, then trusse him and pricke his backe together, and so have a faire kettle of seething water and perboyle him a little, then take him up that the water may runne cleane out from him, and when he is colde, season him with pepper and Salt, and then pricke him with a few cloves in the breast, and also drawe him with larde if you like of it, and when you have maide your coffin and laide your Turkie in it, then you must put some Butter in it, and so close him up: in this sorte you may bake a goose, a Pheasant, or capon.More Recipes )
[identity profile] weelisa.livejournal.com
Nabbed from an old Crisco ad in a 1934 Good Housekeeping Magazine. What's interesting about this recipe is the Delectable Icing recipe which is also known as Boiled Icing in old cookbooks. I made it in a double-boiler once and it works - totally non-fat icing!!
Photobucket
The shamrocks on top could probably be easily made by rolling out some green gumdrops and cutting them out with a shamrock mold! Gotta remember that for St. Patrick's Day.
[identity profile] suzybel.livejournal.com
A couple more from the casserole section...

Thrifty Tuna Casserole

1 can condensed cream of mushroom soup
1/2 cup milk
1 7 oz can tuna, drained
1 1/4 cups crushed potato chips
1 cup unsalted peas, cooked & drained
Empty soup into a small casserole. Add milk and mix thoroughly. Add tuna, 1 cup potato chips and peas. Stir well. Sprinkle top with remaining potato chips. Bake in moderate oven (375F) 25 minutes. Serves 4.

Hot Seafood Salad

3/4 cup chopped green pepper 3/4 cup chopped onion
1 cup diced celery 1 cup canned or cooked crabmeat, flaked
1/2 to 3/4 tsp salt 1 cup canned or cooked shrimp, cut in pieces
dash of pepper 1 tsp Worcestershire sauce
1 cup mayonnaise 1 cup soft breadcrumbs
2 tbsp melted butter
Combine vegetables, crabmeat, salt, pepper, shrimp, Worcestershire sauce and mayonnaise. Put mixture in greased 1 quart casserole or 8 individual shells. Toss crumbs in butter; sprinkle over top. Bake in moderate oven (350F) until hot and crumbs are golden brown, 30 minutes. Serves 6 to 8.

**my take on this...I would add a little parmesan to the bread crumbs sprinkled on top.
[identity profile] suzybel.livejournal.com
I think these are all fairly simple, everyday recipes but good!!

Breadcrumb Cake


3 eggs                                                                         2 cups crumbs, from very dry, oven toasted bread
1 cup sugar                                                                1/4 tsp cinnamon
1/4 tsp almond extract                                             1/4 tsp salt
1 tsp vanilla
Beat eggs, add sugar and stir in other ingredients.  Spread mixture evenly into shallow greased pan.  
Bake in slow over (300F) about 30 minutes.  Cake has a texture and flavour similiar to macaroons.

Never Fail Fudge

1/2 lb sweet chocolate                                             1/4 cup butter
1/4 cup cream                                                           1/2 lb (32) marshmallows
1 3/4 cup confectioners' sugar                               1 tsp vanilla
1/8 tsp salt                                                                 1 cup chopped nuts
Place chocolate, butter, cream, and marshmallows in top of double boiler and cook over boiling water until melted.  
Stir until well blended, then add confectioners' sugar, vanilla, and salt and stir until smooth.  Add nuts and pour into buttered pan.  
Cut when cool.  Allow to cool thoroughly before cutting.  The fudge will be somewhat soft when first cut but becomes firm overnight.

Spareribs and Beans

1 No. 2 can (2 1/2 cups) kidney or lima beans   2 large onions chopped
3 lbs spareribs                                                          salt and pepper
1 cup apple juice
Place a layer of beans in a greased baking dish.  Season with some of the onion.  Repeat layers.  Cut spareribs into serving pieces.  Place on beans.  Season with salt and pepper.  Pour apple juice over all.  Cook, uncovered, in moderate oven (350F) until spareribs are done, about 1 hour.  Serves 4.

Chicken Pie

1 1/2 cups cooked (or 2 6 oz cans)                      1 can (3 or 4 oz) broiled mushrooms, sliced
chicken (cut in pieces)                                            2 tbsp chopped pimento
2 tbsp sliced, stuffed green olives                        2 chicken bouillon cubes
1 cup hot water                                                         6 tbsp flour
1/2 tsp salt                                                                 Dash of pepper
2 cups biscuit mix
Drain mushrooms, reserving liquid.  Combine mushrooms, chicken, olives and pimento.  Place in shallow baking dish (8 x 8 x 1 3/4 in).
Dissolve bouillon cubes in hot water.  Add enough cold water to mushroom liquid to make 1 cup.  Make a paste of the flour and a little of this cold liquid.  Blend in remaining cold liquid and bouillon.  Cook until thick and smooth, stirring constantly.  Add seasonings.  Pour over mixture in casserole.  Prepare biscuit dough.  Roll to fit casserole and place on top.  Bake in very hot oven (450F) 15 minutes.  Serves 5 or 6. 
[identity profile] suzybel.livejournal.com
 from "Food That Really Schmecks", 1968...Salads

Red Tomato Mold...this is like a recipe my uncle used to make called "Tomato Aspic"

4 cups tomato juice                                            2 tbsp brown sugar
1/2 cup chopped onion                                      1 tsp salt
1/4 cup chopped celery leaves                         2 small bay leaves
2 tbsp plain gelatin                                             4 whole cloves
3 tbsp lemon juice

Combine 2 cups of the tomato juice, onion, celery leaves, sugar, salt, bay leaves and cloves.  Simmer uncovered for 6 minutes.  Strain.  Meanwhile soften gelatin in 1 cup of remaining cold tomato juice; dissolve in hot tomato mixture.  Add lemon juice and remaining cup of tomato juice.  Pour into a 5 cup ring mold or individual molds; chill until firm.

Mother-In-Law's Salad Dressing

"Have you ever noticed how many men want the kind of salad dressing their mothers used to make?  You might as well humour them-it's easy to make this."

7 tbsp granulated sugar                                   1 tbsp mustard
2 heaping tbsp flour                                           1/2 cup vinegar
1 tbsp salt                                                            1 egg, beaten

Put everything but the egg into a double boiler; mix well and cook until the mixture is very thick.  While hot pour it over the beaten egg in a bowl and beat again.  To make sure the egg is cooked, I pour the whole bit back into the double boiler and stir it for 2 minutes.  It keeps well in the fridge and middle-aged men, especially think it is wonderful. 
[identity profile] misstiajournal.livejournal.com
Melty Nutritional Yeast "Cheese"

my notes below the title says "cut this in half", if i recall (it's been awhile since i made this, it makes A LOT)...

1/2 cup nutritional yeast
1/2 cup flour
1 tsp. salt
1/2 tsp. garlic powder
2 cups water
1/4 cup margarine
1 tsp. wet mustard


Mix dry ingredients in a saucepan. Whisk in water. Cook over medium heat, whisking, until it thickens and bubbles. Cook 30 seconds, then remove from heat, whip in margarine and mustard. It will thicken as it cools but will thin when heated, or add water to thin it.

my notes: you can use this with cooked veggies....

VARIATION: For a richer, stretchier sauce that's good on pizza, substitute for the flour: 1/2 cup cornstarch and 2 tbsp. flour. Instead of margarine, whip in 1 cup of oil after is cooks, and add as much as 1 cup of water at the end, or as needed to make a thick, smooth sauce that pours easily. Pour it on pizza and for the last few minutes of baking, put pizza under broiler for a few minutes to form a stretchy, golden brown speckled sking.

my notes: i made this to put on top of their pizza recipe and 1 cup oil is WAY TOO MUCH! i remade it the next time with 1/2 cup oil and it was fantastic!

couple more behind cut )

vegan soup

Aug. 28th, 2010 04:42 pm
[identity profile] misstiajournal.livejournal.com
this is one of my favorite soups of all time!! it's from my The New Farm Vegetarian Cookbook from 1975...published by The New Farm a hippy commune in I believe Tennessee....it still exists, though not as a commune anymore....

all the recipes are vegan and they are awesome!! this recipe calls for nutritional yeast....you ensure you buy nutritional yeast! a health food store by me wrongly sells a mix of brewer's yeast and i dunno what and claims it is nutritional yeast and IT IS NOT! it must saccharomyces cerevisiae...it has a yellow or gold color to it....it is high in protein and essential amino acids....it is rather expensive, but a little goes a long way....i'll post some other recipes with nutritional yeast if anyone is interested...

soup recipe under cut )
[identity profile] chamisa.livejournal.com


I bought this cute little advertising cookbooklet called Some of My Favorite Good Things to Eat by Martha Lee Anderson, published in 1940, the other day and just had to try one of the recipes, for Sunshine Cake. 

I've never made one of these cakes before or heard of it, even. After I made it, I looked on the internet for other recipes, and saw that a lot of them call for way more eggs, and often more ingredients as well. I have to say, this turned out so moist and delicious, I don't feel like it needed more eggs or anything else at all. I didn't have the ingredients on hand to do the frosting. It was delicious and sweet and orangey as it was without it, but I think next time I will try the frosting too.

Recipe behind the cut )

zucchini

Aug. 24th, 2010 03:24 pm
[identity profile] lnearth.livejournal.com
Hi folks. Are some of you wondering what to do with those tons and tons of zucchini from the garden? Are you getting tired of zucchini bread and sauteed zucchini, onions, and tomatoes? The other day I decided to surf around and came across this neat blog: http://grandmasvintagerecipes.blogspot.com/. 'Grandma' said sure, share this recipe with your Vintage Recipe community. That's what this blog is for! She's got lots of interesting recipes on that blog, that's for sure. I needed an appetizer, found this one and made it. Yum! According to 'Grandma,' this is a recipe from around the '50's, and according to her blog, it's an old Southern Indiana recipe. "We enjoyed these when I was a child in the 1950s & 60s. It has been so long I don't even remember where my mother got the recipe. We owned a small country general store. It was a community gathering place where the ladies did swap recipes. Also food products vendors were always giving her new recipes to try. Thanks for sharing about your group. I will have to visit as I love old recipes."

ZUCCHINI APPETIZER

3 cup shredded zucchini
1 cup Bisquick
1/2 cup chopped onion
1/2 cup Parmesan cheese
1/2 tsp salt
1 tsp oregano
dash of black pepper
1 clove of garlic, minced
1/2 cup oil
4 eggs, beaten

Mix all ingredients together in a large bowl. Spread mixture in a 9 X 13-inch baking pan that has been lightly greased. Bake at 325 degrees for 25 minutes or until golden brown. Cut into squares then cut each square in half diagonally.

Note: These squares freeze well. Also, A suggestion: the smaller the zucchini, the more flavor. The ones that are the size of your thigh need to be composted. :-) Enjoy!
[identity profile] katmax1.livejournal.com
An interesting ad and recipe from an old Country Life magazine
See under Cut..... )

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