Who's searching for lost recipes? And who's posting them? Who's twittering or blogging? Who's writing stories about them? Who's matriarch or patriarch is saving the recipes for the "familia" (family)?
OLD RECIPE DETECTIVE
http://old-recipe-detective.blogspot.com/
Wow! Rum Cake Italian Style in Diana's Recipe Book
LOST RECIPES FOUND
http://lostrecipesfound.com/
Lots of celebrity recipes
TASTY-GERMAN-RECIPES
http://www.tasty-german-recipe.com/lost-recipes.html
Fond of mashed potatoes (Kartoffelpuree and a change?
AMERICA'S TEST KITCHEN FEED
http://www.americastestkitchenfeed.com/test-kitchen-community/2011/10/lost-a-recipe-found-a-recipe-share-it-on-the-feed/
Anna Jo Fischer, Chocolate Icebox Cookie recipe, bring back sweet memories.
CHOWHOUND
http://chowhound.chow.com/topics/710562
Mystery Marble Cake From Ann Pillsbury Baking Pocket book...printed in the late 40's and has been out of print for over 40 years.
EDITOR THE NEWS-HERALD NEWSPAPERS-Mavis McKinney
Emily’s Mother’s Butternut Cake - This recipe was published in Evelyn Cairns’ Kitchen Korner column, 09/02/87, editions of The News-Herald Newspapers.
http://thenewsherald.com/articles/2011/12/21/opinion/doc4ef1774672858627973777.txt?viewmode=fullstory.
JUST A PINCH GROUP
"Somewhere in the early 80's I found a recipe in a woman's magazine for "MARIE OSMOND'S Saucepan Brownies".
http://www.justapinch.com/groups/view/557/long-lost-recipes
Saturday, January 21, 2012
Easy Brand Name Comfort Food Recipes
It's January! While typing on my laptop,Mother Nature is calling out to me. She's gray and white and serene, like an absent grandmother; she is my company. Ricky, my black retriever, on the over hand is tunneling through a blanket of snow trying to reach China. Still digging thru my brand recipes found @ Circa 1960-1990. Try these on a chilly afternoon or cold winter's eve.
SPAGHETTI PIZZA DELUXE
1 (7-ounce) package CREAMETTE Spaghetti uncooked
1/2 cup skim milk
1 egg, beaten
Vegetable cooking spray
1/2 pound lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 gloves garlic, minced
1 (15-ounce) can tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon pepper
2 cups sliced fresh mushrooms
2 cups shredded part-skim Mozzarella cheese
Prepare CREAMETTE Spaghetti as package directs: drain. In medium bowl, blend milk and egg; add spaghetti and too to coat. Spray 15X10 inch jelly roll pan with vegetable cooking spray Spread spaghetti mixture evenly in prepared pan. In large skillet, cook beef, onion, green pepper and garlic until beef is no longer pink; drain. Add tomato sauce and seasonings; simmer 5 minutes. Spoon meat mixture evenly over spaghetti. Top with mushrooms and cheese. Bake in 350 degree oven for 20 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.
TIP- CALORIES 267
FUSILLI WITH BROCCOLI RABE
8 ounces uncooked fusilli pasta
1 pound broccoli rabe, trimmed and cut into 1-inch pieces
1/3 cup FILIPPO BERIO EXTRA VIRGIN OLIVE OIL
1 clove garlic, minced
Salt and freshly ground black pepper
Grated pecornio cheese
Cook pasta according to package directions until al dente (tender but still firm). Drain. In large sauce pan, cook broccoli rabe in boiling salted water 3 minutes or until tender. Add to colander with pasta. Drain; transfer to large bowl. In small saucepan, heat olive oil over medium heat until hot. Add garlic; cook and stir 30 seconds to 1 minute or until golden. Add to pasta mixture; toss until well coated. Season to taste with salt and pepper. Top with cheese.
TIP-A substitute for pecornio cheese: use equal amounts of Parmesan, Asiago or Spanish Manchego
SWEET POTATO-APPLE CASSEROLE
1 1/4 pounds sweet potatoes
1/2 cup water
1 pound GRANNY SMITH apples
1 cup MOTT'S Original 100% Apple Juice
2 tablespoons cornstarch
3 tablespoons water
1/2 cup honey
1/3 cup wheat germ
In a pot with tight-fitting lid steam sweet potatoes in 1/2 cup water until tender, 15 to 20 minutes. Peel and slice them lengthwise in 1/2 inch thick slices. Layer them in casserole. Peel and core GRANNY SMITH apples, slicing them 1/2 inch thick. Lay apple slices on top of sweet potatoes. Heat MOTT'S apple juice to the boiling point. Combine cornstarch and water and add to juice, cooking until sauce is clear and thickened. Add honey. Spoon sauce over apples, then top with wheat germ. Bake in 350 degree oven until apples are tender, 30 minutes to an hour.
TIP - Apples and sweet potatoes are healing foods.
YOUVARLAKIA-GREEK MEATBALLS
1 1/2 pounds hamburger
1 cup UNCLE BEN'S CONVERTED RICE
1 tablespoon chopped yellow onion
2 tablespoons chopped parsley
1/2 tablespoon dried dill
1 egg
flour
2 cups tomato juice
4 cups water
2 tablespoons butter
Mix the hamburger with the rice, yellow onion, parsley, dill and egg. Mix and mold into small meatballs. Roll each in flour. In a large frying pan place the tomato juice and water. Bring to a heavy simmer and add the butter. Gently drop meatballs int this sauce, cover and simmer for 45 minutes.
TIP-Simple meatballs
PEPPER PASTA A LA VODKA
12 oz. linguine (uncooked)
1 tbs olive oil
2 tbs butter or margarine
1/2 cup minced onion
1 cup chopped tomatoes
1/4 cup heavy cream
2 tsp cracked black pepper
1 tsp salt
1/4 cup WOLFSCHMIDT GENUINE VODKA
Cook pasta according to directions. Meanwhile in a large skillet, heat oil and butter until butter melts. Add onion; saute until tender but not brown, about 2 minutes. Add tomatoes; cook and stir over medium heat until tomatoes soften, about 5 minutes. Add cream, black pepper and salt. Cook and stir over medium heat for 1 minute. Add vodka; cook and stir until vodka evaporates slightly and sauce thickens, about 2 minutes. Drain pasta and place in large bowl. Add sauce; toss to mix. Serve at once with grated Parmesan cheese, if desired.
TIP: Light holiday sauce
HASH BROWNS FOR A GANG
2 lbs frozen ORIEDA O'BRIEN POTATOES
1 pt. sour cream
2 cups shredded cheddar cheese
1 can cream of chicken soup
Mix all together and put in greased 13"X 9" pan. Sprinkle with bread crumbs. Bake 350 degrees for 45 minutes.
TIP-Potato peeling time saver
BANANA BREAD
Sift
2 C GOLD MEDAL flour
1/2 t. Baking Powder
1/2 t Baking Soda
1/4 t salt
Cream together in separate bowl
3/4 c sugar
1/2 c butter
1 egg
Mash 2/3 c bananas, 1/2 cup chopped nuts, add sugar to mixture. Add flour and 3 T sour milk alternatively to sugar mixture. Place in greased pan. Bake 1 hr. at 350 degrees.
TIP-Sour Milk = 1/2 c canned milk, 1/2 c water, 1-2 T vinegar. Let stand few minutes.
TUNA CASSEROLE
1 package SEABROOK CREAM SPINACH
1 package grated cheddar cheese
1 box 8 oz elbow macaroni
1 can tuna 9 1/2 ounce can
Cook spinach and noodles according to directions. When done combine spinach, macaroni, tuna and cheese. Add pepper to taste. Heat until cheese is melted.
CAPE COD CLAM CHOWDER
1 pt. fresh clams
2-3 MAINE POTATOES, diced
1 onion, chopped
2 tbls. salt pork drippings
1/4 C (1/2 stick) butter
2 tbls. flour
2 C milk
2 C light cream
salt and pepper to taste
1 tbls. finely minced fresh parsley
Steam clams, drain, remove from shells. Cut clams fine with kitchen shears. Cook potatoes until tender. fry onion in salt pork drippings until tender and yellowed. In the top of a double boiler melt butter over hot water. Stir in flour until smooth. Add milk and cream in a steady stream, stirring to keep smooth. Cook 8 minutes until hot and thick, stirring occasionally. Add potatoes, onion, salt, pepper, parsley and clams. Cook just long enough to heat through. Serve with common or pilot crackers. Yield: 1 quart
TIP-Summer clams more susceptible to bacteria; winter clams rate as healthier choice
SPAGHETTI PIZZA DELUXE
1 (7-ounce) package CREAMETTE Spaghetti uncooked
1/2 cup skim milk
1 egg, beaten
Vegetable cooking spray
1/2 pound lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 gloves garlic, minced
1 (15-ounce) can tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon pepper
2 cups sliced fresh mushrooms
2 cups shredded part-skim Mozzarella cheese
Prepare CREAMETTE Spaghetti as package directs: drain. In medium bowl, blend milk and egg; add spaghetti and too to coat. Spray 15X10 inch jelly roll pan with vegetable cooking spray Spread spaghetti mixture evenly in prepared pan. In large skillet, cook beef, onion, green pepper and garlic until beef is no longer pink; drain. Add tomato sauce and seasonings; simmer 5 minutes. Spoon meat mixture evenly over spaghetti. Top with mushrooms and cheese. Bake in 350 degree oven for 20 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.
TIP- CALORIES 267
FUSILLI WITH BROCCOLI RABE
8 ounces uncooked fusilli pasta
1 pound broccoli rabe, trimmed and cut into 1-inch pieces
1/3 cup FILIPPO BERIO EXTRA VIRGIN OLIVE OIL
1 clove garlic, minced
Salt and freshly ground black pepper
Grated pecornio cheese
Cook pasta according to package directions until al dente (tender but still firm). Drain. In large sauce pan, cook broccoli rabe in boiling salted water 3 minutes or until tender. Add to colander with pasta. Drain; transfer to large bowl. In small saucepan, heat olive oil over medium heat until hot. Add garlic; cook and stir 30 seconds to 1 minute or until golden. Add to pasta mixture; toss until well coated. Season to taste with salt and pepper. Top with cheese.
TIP-A substitute for pecornio cheese: use equal amounts of Parmesan, Asiago or Spanish Manchego
SWEET POTATO-APPLE CASSEROLE
1 1/4 pounds sweet potatoes
1/2 cup water
1 pound GRANNY SMITH apples
1 cup MOTT'S Original 100% Apple Juice
2 tablespoons cornstarch
3 tablespoons water
1/2 cup honey
1/3 cup wheat germ
In a pot with tight-fitting lid steam sweet potatoes in 1/2 cup water until tender, 15 to 20 minutes. Peel and slice them lengthwise in 1/2 inch thick slices. Layer them in casserole. Peel and core GRANNY SMITH apples, slicing them 1/2 inch thick. Lay apple slices on top of sweet potatoes. Heat MOTT'S apple juice to the boiling point. Combine cornstarch and water and add to juice, cooking until sauce is clear and thickened. Add honey. Spoon sauce over apples, then top with wheat germ. Bake in 350 degree oven until apples are tender, 30 minutes to an hour.
TIP - Apples and sweet potatoes are healing foods.
YOUVARLAKIA-GREEK MEATBALLS
1 1/2 pounds hamburger
1 cup UNCLE BEN'S CONVERTED RICE
1 tablespoon chopped yellow onion
2 tablespoons chopped parsley
1/2 tablespoon dried dill
1 egg
flour
2 cups tomato juice
4 cups water
2 tablespoons butter
Mix the hamburger with the rice, yellow onion, parsley, dill and egg. Mix and mold into small meatballs. Roll each in flour. In a large frying pan place the tomato juice and water. Bring to a heavy simmer and add the butter. Gently drop meatballs int this sauce, cover and simmer for 45 minutes.
TIP-Simple meatballs
PEPPER PASTA A LA VODKA
12 oz. linguine (uncooked)
1 tbs olive oil
2 tbs butter or margarine
1/2 cup minced onion
1 cup chopped tomatoes
1/4 cup heavy cream
2 tsp cracked black pepper
1 tsp salt
1/4 cup WOLFSCHMIDT GENUINE VODKA
Cook pasta according to directions. Meanwhile in a large skillet, heat oil and butter until butter melts. Add onion; saute until tender but not brown, about 2 minutes. Add tomatoes; cook and stir over medium heat until tomatoes soften, about 5 minutes. Add cream, black pepper and salt. Cook and stir over medium heat for 1 minute. Add vodka; cook and stir until vodka evaporates slightly and sauce thickens, about 2 minutes. Drain pasta and place in large bowl. Add sauce; toss to mix. Serve at once with grated Parmesan cheese, if desired.
TIP: Light holiday sauce
HASH BROWNS FOR A GANG
2 lbs frozen ORIEDA O'BRIEN POTATOES
1 pt. sour cream
2 cups shredded cheddar cheese
1 can cream of chicken soup
Mix all together and put in greased 13"X 9" pan. Sprinkle with bread crumbs. Bake 350 degrees for 45 minutes.
TIP-Potato peeling time saver
BANANA BREAD
Sift
2 C GOLD MEDAL flour
1/2 t. Baking Powder
1/2 t Baking Soda
1/4 t salt
Cream together in separate bowl
3/4 c sugar
1/2 c butter
1 egg
Mash 2/3 c bananas, 1/2 cup chopped nuts, add sugar to mixture. Add flour and 3 T sour milk alternatively to sugar mixture. Place in greased pan. Bake 1 hr. at 350 degrees.
TIP-Sour Milk = 1/2 c canned milk, 1/2 c water, 1-2 T vinegar. Let stand few minutes.
TUNA CASSEROLE
1 package SEABROOK CREAM SPINACH
1 package grated cheddar cheese
1 box 8 oz elbow macaroni
1 can tuna 9 1/2 ounce can
Cook spinach and noodles according to directions. When done combine spinach, macaroni, tuna and cheese. Add pepper to taste. Heat until cheese is melted.
CAPE COD CLAM CHOWDER
1 pt. fresh clams
2-3 MAINE POTATOES, diced
1 onion, chopped
2 tbls. salt pork drippings
1/4 C (1/2 stick) butter
2 tbls. flour
2 C milk
2 C light cream
salt and pepper to taste
1 tbls. finely minced fresh parsley
Steam clams, drain, remove from shells. Cut clams fine with kitchen shears. Cook potatoes until tender. fry onion in salt pork drippings until tender and yellowed. In the top of a double boiler melt butter over hot water. Stir in flour until smooth. Add milk and cream in a steady stream, stirring to keep smooth. Cook 8 minutes until hot and thick, stirring occasionally. Add potatoes, onion, salt, pepper, parsley and clams. Cook just long enough to heat through. Serve with common or pilot crackers. Yield: 1 quart
TIP-Summer clams more susceptible to bacteria; winter clams rate as healthier choice
Monday, January 16, 2012
Brand Name Recipes, includes Restaurant Recipes from Most Famous Kitchens
"Good cooking, wholesome and nutritious, is more than an art. It contributes greatly to the health standards of America. It brings the family together in happy, informal accord. It is an art that also has created cherished traditions.Old and tested recipes are like old friends.They warm the spirit and comfort the body. New recipes are adventures which help to make a more delightful life. It is a happy home that revolves around the mother and the kitchen"-Alfred E. Driscoll, Governor of New Jersey
Cream Cheese Puffs
2 pkgs. PHILADELPHIA CREAM CHEESE
1 small onion, grated
“Cream cheese with electric beater adding onion + small amounts of heavy cream and mayonnaise until proper consistency, which should be light & fluffy. Pile lightly on fingers of white bread or wedges of seeded rye. Sprinkle generously with paprika. Broil until puffy. Serve immediately.”
“To be served as canapés or as an accompaniment to soups or salads."
-Joyce Lee Jamison
New England Clam Chowder
THE WILLIAM PITT Restaurant, Chatham, New Jersey
“Dry out 1 ½ inc cube of Salt Pork, cut finely, then add 1 onion cut up fine and fry until done. Add 4 cups potatoes, cut in cubes, 2 cups boiling water & cook for 5 minutes, then add the clam liquor from 1 peck of clams which have been steamed and shocked. Cut black necks from clams and add to above.
Simmer until potatoes are done. Then add two cups scalded milk and pepper to taste and last a pinch of dried thyme. ” Serves 8
Easy Quick Coffee Cake
2 C. flour
½ C. milk
2 eggs
¼ C. WESSON OIL
1 C. sugar
2 t. baking powder
“Cream sugar and oil together. Add well beaten eggs + milk. Sift flour & baking powder together and combine with other ingredients.
Beat thoroughly and spread top with mixture of
1 T. melted butter
3 T. sugar
1 t. cinnamon
½ C chopped nuts
Bake in a well greased shallow pan in a hot oven for 400 degrees for 30 minutes.”
-Lillian M. Gilbeath, Mother in “Cheaper By The Dozen”
Homestead Open Grille Sandwich
“One slice white bread, toasted. Place slice of cold ham on toast, spread coleslaw on the ham. Thinly slice tomatoes on the coleslaw. Cover all with slice of American cheese. Broil until cheese has melted and is slightly brown. Serve with potato chips and pickles.”
-HOMESTEAD COFFEE SHOP, Woodbury, N.J.
Oven Barbecued Spareribs
“Cut into pieces 2 or 3 ribs wide. Place in shallow roasting pan, meaty side up. Sprinkle with 1 t. salt, 1/3 t. pepper. On each piece put 1 thin slice lemon. Over all sprinkle 1 onion, chopped. Roast at 450 degree uncovered for 45 minutes. Reduce heat to 350 degrees, roast 1-1 ½ hrs. longer with this sauce added hot:
1 t. chili powder
1/4 C WORCESTERSHIRE SAUCE
1 T. Celery seed
¼ C Brown sugar
¼ C Vinegar
1 C Tomato Catsup
2 C Water
Few drops Tabasco
Turn ribs occasionally. Add water, if necessary.”-Audrey Bischoff
Porcupine Balls
1 lbs. chopped meat
½ cup uncooked rice
1 chopped onion
1 beaten egg
1 tbsp. WORCESTESHIRE SAUCE
Salt and pepper to taste
“Make into 15 balls. Put in refrigerator for an hour or more. Take one can tomato soup and one can water and bring to brisk boil, then drop meat balls in, cover tight and simmer one hour.”
-Lillian Klaurinn
Steamed – Soft Clams
“Wash and serve clams thoroughly, making sure to change water several times. Put into large kettle, allow ½ cup water to four quarts claims; cover closely with steam until shells partly open. Serve with dishes of melted butter.” -May Whiting
Sauce for individual serving:
2 T melted butter
2 drops tobacco sauce
½ t, WORCESTESHIRE SAUCE
1 t. lemon juice
Dash salt and paprika
Baked Stuffed Lobsters
4 – 2 lb lobsters
1 lb crabmeat
Steam lobsters 20 minutes. Cool, cut open, clean, remove carol and fat and save.
6 T butter
5 T flour
¾ t salt
Pepper
1 ¾ light cream
2 egg yolks beaten
2 T WORCESTESHIRE SAUCE
¼ t. nutmeg
“Melt butter in top of double boiler. Blend in flour, salt, pepper and nutmeg. Add cream and cook until thickened. Blend in beaten eggs and Worcestershire sauce and cook. Muddle lobster fat and coral smooth. Add crabmeat. Combine carefully and fill lobster shells. Brush with butter and bake at 350 degrees for 15 minutes.”
-FIRESIDE DINING ROOM, MOUNT HOLLY NJ
Sauerkraut Viennese
1 large can sauerkraut
1 pt. sour cream (heavy)
5 or 6 onions
½ C. fat
2 C. ground pork or ham (cooked)
“Grease a casserole. Slice or chop onions and fry until brown. Place a layer of kraut on bottom of casserole; then onions, then meat, alternating until casserole is full. Pour cream over all and bake in moderate oven until cream is dark brown”: Serves 4
-Grace Divine”(Mrs. Jean Teslof) MEZZO SOPRANO – formerly with METROPOLITAN OPERA
Braised Tips of Tenderloin Jardinere, Serves six
1 lb. tenderloin tips
½ cup each, celery, young carrots diced
½ cup each fresh, green peas, onions chopped
3/8 cup flour
1 oz. butter
1/8 cup catsup
“Cut beef in half inch cubes, sauté and add carrots, celery, onions and catsup. Cover these ingredients with water and simmer for 30 minutes before adding peas-cook 10 minutes longer. Melt butter, add flour and cook until well brown over a slow flame. Add to meat and vegetables and cook a few minutes longer. Season to taste. This may be served in individual casseroles on points of toast, sprinkled with chopped parsley.”
-BUTTONWOOD MANOR, N.J.
Veal and Peppers A-La-Luchio
“1 ½ lb rump of veal or veal cutlet cut in 2 inch squares placed in frying with a little olive oil, salt and pepper, parsley small glove of chopped garlic, sauté medium. Remove from frying pan, place in deep pot and add 3 oz. dry Sauterene wine and cook for ten minutes. Add 1 2 ½ can of peeled tomatoes and stew 20 minutes. Cut eight green peppers. Remove cores and sauté in olive oil. Add to veal and stew 10 minutes more.”
-LUCHIO’S RESTAURANT in Elizabeth NJ
Baked Clams SWISS TAVERN
“Mix….
1 lb. butter
1 t. chives
1 t. finely chopped chervil
1 t. fresh chopped tarragon
1 t. finely chopped parsley
2 cloves crushed garlic
2-3 finely chopped shallots
1 oz. cognac
Add-
Salt, fresh, ground pepper and cayenne to taste. This will keep indefinitely under proper refrigeration.
Arrange clams on fireproof platter; put ½ t. to above butter in each clam; cover with a thin slice of raw Smithfield Ham. Sprinkle with fresh bread crumbs. Bake in very hot oven for 2-3 minutes. Sprinkle with dry white wine and chives and serve steaming hot.”
Fresh Vegetables En Casserole
1 cup fresh peas
1 cup sliced carrots
2 cups fresh lima beans
½ medium head cauliflower Separate into flowerets
1 t. large mushroom
1 teaspoon butter
3 fresh tomatoes
“Cook peas, carrots, lima beans and cauliflower separately in salted boiling water until tender; drain well. Removed mushroom stems. Saute mushroom caps in 3 tbsp. butter slowly for 5 minutes, turning frequently. Season with salt and pepper. Add 1 cup water, cover, cook 5 minutes or until tender. Save stock for sauce. Wash and cut 3 tomatoes in half crosswise. Place in baking pan cut side up and put 1 tsp. of the following mixture or each half tomato: 1/4 cup cider vinegar, 2 tbsp. granulated sugar, 1 tsp. finely grated onion, salt and pepper to taste (mix together). Dot each half tomato with ¼ tsp. butter and cover bottom of pan with warm water. Cover pan and cook in a moderate oven (350 degree) for 10 minutes. Remove cover and brown tomatoes slightly under broiler.”
Sauce
4 tbsp. butter
5 tbsp. flour
¼ cup hot mushroom stock
1 cup hot cream
Salt and pepper to taste
“Melt butter, stir in flour, blend thoroughly. Gradually stir in hot stock and then hot cream. Stir until mixture boils and thickens and cook 5 minutes longer, stirring continuously. Add seasonings. Put ¾ cup sauce in the bottom of a 2 qt casserole dish. Place vegetables in layers in the following order: peas, carrots, lima beans, and cauliflower. Fill casserole with remaining sauce and place grilled tomatoes on top with 3 mushroom caps on each half tomato. Bake in moderate oven (350 degree) for 30 minutes.”
Yield: 6 portions
-Frank G. Shattuck Company – SCHRAFFT’S RESTAURANTS
Lime JELLO Salad
1 pkg. Lime Jello
1-9 oz can crushed drained pineapple
1 cucumber
1 onion slice very thin optional
“Add 2 cups boiling water to Jello and allow to stand until cool. Then add drained pineapple, cucumber and onion. Place in refrigerator to set. May be molded in individual molds or in square tin and cut. Serve on lettuce with mayonnaise or salad dressing.”
-Ann Van Pelt
Potato Salad
“Boil 8 medium sized potatoes in jackets in salted water until barely tender. Peel while hot, cube or slice as desired. Combine:
2/3 c salad dressing
2 T sour cream (optional)
1 t. salt, pepper
1-2 T vinegar
2 t sugar
½ t dry mustard
Mix thoroughly. Add 1 c diced celery, 2 T chopped green onion and 1 T chopped parsley. Toss lightly in bowl until potatoes are coated. Cool, then chill in refrigerator. Garnish with hard boiled egg slices.”
Serves 6.
-HARRY’S FOOD STORE
New England Pecan Pie, (4 pies) 9 eggs
¾ c butter
12 oz. pecan halves
1 11/2 c sugar
3/8 c flour
3 c corn syrup
4 t vanilla
“Beat eggs, add butter, sugar, flour and syrup. Bring mixture to a boil. Remove from fire and stir in pecan halves and vanilla. Pour into pie shells and bake in slow oven 275 degree-300 degree for about 30 minutes. Serve with whipped cream.”
-OLD MILL INN TOWN HOUSE, Morristown
Pecan Tarts
“Make pastry for double crust pie and live large cup cake tins. Fill with following prepared filling & bake 10 min at 450 degrees, then at 350 degrees, 25-35 min.”
Filling:
½ C. granulated sugar
1 C. dark corn syrup
3 eggs
4 T. butter
1 t. vanilla
1 ½ C. coarsely chopped pecans
Boil sugar & syrup until it thickens. Beat eggs well and add hot syrup very slowly, stirring constantly. Add butter, vanilla & nut meats. Pour into cups. Bake as directed.”
-Kenneth Mae Kay, PRES OF UNION JUNIOR COLLEGE
Maple Dessert
1 envelope KNOX GELATIN
½ C cold water
1 t vanilla
¼ t salt
1 egg white
1 C maple syrup
1 Pt heavy cream
½ lb. chopped nuts
Sponge cake 2 inches thick to serve 12.
“Soften gelatin in cold water. Dissolve over hot water. Cook maple syrup until it spins a thread. Pour over stiffly beaten egg white and continue to beat until firm. Add gelatin when cool fold in whipped cream and nuts, vanilla and salt. Split cake; place half mixture in center and remaining half on top. Sprinkle with nuts. Place in refrigerator overnite, as flavor in proves with standing.”
-Lorraine P. Kuhl
Strawberry Shortcake
1 quart strawberries
1 cup powdered sugar
2 tablespoons butter
Rich biscuit dough
“Cream butter, add powdered sugar gradually. Beat until creamy white. Add berries which have been hulled and crushed. Mix. Store in covered dish in refrigerator for a least 4 hours. Bake biscuit dough in one sheet. Split into half, butter and pour cold strawberry mixture between and over the hot biscuit. Serve at once.”
-Mary Hall, HOME SERVICE DEPARTMENT, Elizabeth Consolidated Gas Company,
Devil’s Food Cake
“This recipe is most unusual, both as to its method and ingredients. Also in that it comes from one of the most famous kitchens in our country.”
2 C. cake flour
½ t. salt
1 C. Sugar
1 C. MIRACLE WHIP SALAD DRESSING
½ t. vanilla
½ C. cocoa
2 t. baking soda
1 C. boiling water
“Sift flour three times, then measure. Add the other dry ingredients to flour and sift twice more. Stir in the salad dressing but do not beat. Add boiling water gradually then the ½ t. vanilla. Bake in greased pan, not floured, at 350 degrees for 30 to 35 minutes. Let cool in pan. Makes small 9 inch cake.”
-Ann Hanf
Sea Food Casserole Worcestershire Sauce page 132
1 C prepared shrimp
1 C oysters (or any other fish combination)
1 C cooked peas
½ t. salt
1/8 t. pepper
3 T onions minced
1 T WORCESTERSHIRE SAUCE
1 green pepper chopped
1 C celery chopped
1 ½ C cooked brown rice
¾ C mayonnaise salad dressing or
1 C of medium white sauce
1 C buttered bread crumbs or cubes
“Combine all ingredients except crumbs. Pour into greased casserole and top with crumbs. Bake at 350 degrees for ½ hour.” Serves 8.
-Elizabeth T. Denham, Home Agent, Woodbury
Tallyho’s Special Dish
German Sauerbraten, Potato Dumplings & Red Cabbage
German Sauerbraten
“Choice bottom round, using one pound per person. Pickle meat in wine vinegars diluted with water, add two cut onions, two carrots, two toes of garlic, two Tablespoons sugar, one Tablespoon of salt and one teaspoon of mixed spices. Leave meat and vegetables in refrigerator covered with brine. After three days, take meat out, dry it with towel, put in Dutch Oven in hot bacon fat, brown both sides. Put in the vegetables from pickle, brown these also. Cover meat and vegetables with brine and add cup of tomato puree. Steam 1 ½ to 2 hours or until meat is tender. Take one cup of bacon fat, heat in pan, Add ½ cup of flour and stir until golden brown. Add this to meat and vegetables, and cook together another half hour. Strain gravy.”
Potato Dumplings
“Boil potatoes the day before using 1 l. of medium sized potatoes per person. Then peel next day. Grind potatoes thru meat chopper. When ready to serve, have a pot with salted boiling water ready. To potatoes, add 1 egg, per person, salt, pepper, nutmeg, flour and make croutons from three slices of bread, mix together. Try one first, if not solid enough, add a little more flour. Take a small amount of flour in our hands when you roll the balls. Put balls in boiling water and simmer for five minutes then cover them for additional five minutes.”
Red Cabbage
“Shred one red cabbage.
Fry one onion in bacon fat until golden brown. Add red cabbage a small amount of wine vinegar, sugar, salt and two cups of beef stock. Boil until tender.”
-TALLYHO Restaurant, Elizabeth, New Jersey
(New Jersey’s Own COOK BOOK, First Edition, 1949, ELMORA PRESBYTERIAN CHURCH, ELIZABETH, N.J.)
Cream Cheese Puffs
2 pkgs. PHILADELPHIA CREAM CHEESE
1 small onion, grated
“Cream cheese with electric beater adding onion + small amounts of heavy cream and mayonnaise until proper consistency, which should be light & fluffy. Pile lightly on fingers of white bread or wedges of seeded rye. Sprinkle generously with paprika. Broil until puffy. Serve immediately.”
“To be served as canapés or as an accompaniment to soups or salads."
-Joyce Lee Jamison
New England Clam Chowder
THE WILLIAM PITT Restaurant, Chatham, New Jersey
“Dry out 1 ½ inc cube of Salt Pork, cut finely, then add 1 onion cut up fine and fry until done. Add 4 cups potatoes, cut in cubes, 2 cups boiling water & cook for 5 minutes, then add the clam liquor from 1 peck of clams which have been steamed and shocked. Cut black necks from clams and add to above.
Simmer until potatoes are done. Then add two cups scalded milk and pepper to taste and last a pinch of dried thyme. ” Serves 8
Easy Quick Coffee Cake
2 C. flour
½ C. milk
2 eggs
¼ C. WESSON OIL
1 C. sugar
2 t. baking powder
“Cream sugar and oil together. Add well beaten eggs + milk. Sift flour & baking powder together and combine with other ingredients.
Beat thoroughly and spread top with mixture of
1 T. melted butter
3 T. sugar
1 t. cinnamon
½ C chopped nuts
Bake in a well greased shallow pan in a hot oven for 400 degrees for 30 minutes.”
-Lillian M. Gilbeath, Mother in “Cheaper By The Dozen”
Homestead Open Grille Sandwich
“One slice white bread, toasted. Place slice of cold ham on toast, spread coleslaw on the ham. Thinly slice tomatoes on the coleslaw. Cover all with slice of American cheese. Broil until cheese has melted and is slightly brown. Serve with potato chips and pickles.”
-HOMESTEAD COFFEE SHOP, Woodbury, N.J.
Oven Barbecued Spareribs
“Cut into pieces 2 or 3 ribs wide. Place in shallow roasting pan, meaty side up. Sprinkle with 1 t. salt, 1/3 t. pepper. On each piece put 1 thin slice lemon. Over all sprinkle 1 onion, chopped. Roast at 450 degree uncovered for 45 minutes. Reduce heat to 350 degrees, roast 1-1 ½ hrs. longer with this sauce added hot:
1 t. chili powder
1/4 C WORCESTERSHIRE SAUCE
1 T. Celery seed
¼ C Brown sugar
¼ C Vinegar
1 C Tomato Catsup
2 C Water
Few drops Tabasco
Turn ribs occasionally. Add water, if necessary.”-Audrey Bischoff
Porcupine Balls
1 lbs. chopped meat
½ cup uncooked rice
1 chopped onion
1 beaten egg
1 tbsp. WORCESTESHIRE SAUCE
Salt and pepper to taste
“Make into 15 balls. Put in refrigerator for an hour or more. Take one can tomato soup and one can water and bring to brisk boil, then drop meat balls in, cover tight and simmer one hour.”
-Lillian Klaurinn
Steamed – Soft Clams
“Wash and serve clams thoroughly, making sure to change water several times. Put into large kettle, allow ½ cup water to four quarts claims; cover closely with steam until shells partly open. Serve with dishes of melted butter.” -May Whiting
Sauce for individual serving:
2 T melted butter
2 drops tobacco sauce
½ t, WORCESTESHIRE SAUCE
1 t. lemon juice
Dash salt and paprika
Baked Stuffed Lobsters
4 – 2 lb lobsters
1 lb crabmeat
Steam lobsters 20 minutes. Cool, cut open, clean, remove carol and fat and save.
6 T butter
5 T flour
¾ t salt
Pepper
1 ¾ light cream
2 egg yolks beaten
2 T WORCESTESHIRE SAUCE
¼ t. nutmeg
“Melt butter in top of double boiler. Blend in flour, salt, pepper and nutmeg. Add cream and cook until thickened. Blend in beaten eggs and Worcestershire sauce and cook. Muddle lobster fat and coral smooth. Add crabmeat. Combine carefully and fill lobster shells. Brush with butter and bake at 350 degrees for 15 minutes.”
-FIRESIDE DINING ROOM, MOUNT HOLLY NJ
Sauerkraut Viennese
1 large can sauerkraut
1 pt. sour cream (heavy)
5 or 6 onions
½ C. fat
2 C. ground pork or ham (cooked)
“Grease a casserole. Slice or chop onions and fry until brown. Place a layer of kraut on bottom of casserole; then onions, then meat, alternating until casserole is full. Pour cream over all and bake in moderate oven until cream is dark brown”: Serves 4
-Grace Divine”(Mrs. Jean Teslof) MEZZO SOPRANO – formerly with METROPOLITAN OPERA
Braised Tips of Tenderloin Jardinere, Serves six
1 lb. tenderloin tips
½ cup each, celery, young carrots diced
½ cup each fresh, green peas, onions chopped
3/8 cup flour
1 oz. butter
1/8 cup catsup
“Cut beef in half inch cubes, sauté and add carrots, celery, onions and catsup. Cover these ingredients with water and simmer for 30 minutes before adding peas-cook 10 minutes longer. Melt butter, add flour and cook until well brown over a slow flame. Add to meat and vegetables and cook a few minutes longer. Season to taste. This may be served in individual casseroles on points of toast, sprinkled with chopped parsley.”
-BUTTONWOOD MANOR, N.J.
Veal and Peppers A-La-Luchio
“1 ½ lb rump of veal or veal cutlet cut in 2 inch squares placed in frying with a little olive oil, salt and pepper, parsley small glove of chopped garlic, sauté medium. Remove from frying pan, place in deep pot and add 3 oz. dry Sauterene wine and cook for ten minutes. Add 1 2 ½ can of peeled tomatoes and stew 20 minutes. Cut eight green peppers. Remove cores and sauté in olive oil. Add to veal and stew 10 minutes more.”
-LUCHIO’S RESTAURANT in Elizabeth NJ
Baked Clams SWISS TAVERN
“Mix….
1 lb. butter
1 t. chives
1 t. finely chopped chervil
1 t. fresh chopped tarragon
1 t. finely chopped parsley
2 cloves crushed garlic
2-3 finely chopped shallots
1 oz. cognac
Add-
Salt, fresh, ground pepper and cayenne to taste. This will keep indefinitely under proper refrigeration.
Arrange clams on fireproof platter; put ½ t. to above butter in each clam; cover with a thin slice of raw Smithfield Ham. Sprinkle with fresh bread crumbs. Bake in very hot oven for 2-3 minutes. Sprinkle with dry white wine and chives and serve steaming hot.”
Fresh Vegetables En Casserole
1 cup fresh peas
1 cup sliced carrots
2 cups fresh lima beans
½ medium head cauliflower Separate into flowerets
1 t. large mushroom
1 teaspoon butter
3 fresh tomatoes
“Cook peas, carrots, lima beans and cauliflower separately in salted boiling water until tender; drain well. Removed mushroom stems. Saute mushroom caps in 3 tbsp. butter slowly for 5 minutes, turning frequently. Season with salt and pepper. Add 1 cup water, cover, cook 5 minutes or until tender. Save stock for sauce. Wash and cut 3 tomatoes in half crosswise. Place in baking pan cut side up and put 1 tsp. of the following mixture or each half tomato: 1/4 cup cider vinegar, 2 tbsp. granulated sugar, 1 tsp. finely grated onion, salt and pepper to taste (mix together). Dot each half tomato with ¼ tsp. butter and cover bottom of pan with warm water. Cover pan and cook in a moderate oven (350 degree) for 10 minutes. Remove cover and brown tomatoes slightly under broiler.”
Sauce
4 tbsp. butter
5 tbsp. flour
¼ cup hot mushroom stock
1 cup hot cream
Salt and pepper to taste
“Melt butter, stir in flour, blend thoroughly. Gradually stir in hot stock and then hot cream. Stir until mixture boils and thickens and cook 5 minutes longer, stirring continuously. Add seasonings. Put ¾ cup sauce in the bottom of a 2 qt casserole dish. Place vegetables in layers in the following order: peas, carrots, lima beans, and cauliflower. Fill casserole with remaining sauce and place grilled tomatoes on top with 3 mushroom caps on each half tomato. Bake in moderate oven (350 degree) for 30 minutes.”
Yield: 6 portions
-Frank G. Shattuck Company – SCHRAFFT’S RESTAURANTS
Lime JELLO Salad
1 pkg. Lime Jello
1-9 oz can crushed drained pineapple
1 cucumber
1 onion slice very thin optional
“Add 2 cups boiling water to Jello and allow to stand until cool. Then add drained pineapple, cucumber and onion. Place in refrigerator to set. May be molded in individual molds or in square tin and cut. Serve on lettuce with mayonnaise or salad dressing.”
-Ann Van Pelt
Potato Salad
“Boil 8 medium sized potatoes in jackets in salted water until barely tender. Peel while hot, cube or slice as desired. Combine:
2/3 c salad dressing
2 T sour cream (optional)
1 t. salt, pepper
1-2 T vinegar
2 t sugar
½ t dry mustard
Mix thoroughly. Add 1 c diced celery, 2 T chopped green onion and 1 T chopped parsley. Toss lightly in bowl until potatoes are coated. Cool, then chill in refrigerator. Garnish with hard boiled egg slices.”
Serves 6.
-HARRY’S FOOD STORE
New England Pecan Pie, (4 pies) 9 eggs
¾ c butter
12 oz. pecan halves
1 11/2 c sugar
3/8 c flour
3 c corn syrup
4 t vanilla
“Beat eggs, add butter, sugar, flour and syrup. Bring mixture to a boil. Remove from fire and stir in pecan halves and vanilla. Pour into pie shells and bake in slow oven 275 degree-300 degree for about 30 minutes. Serve with whipped cream.”
-OLD MILL INN TOWN HOUSE, Morristown
Pecan Tarts
“Make pastry for double crust pie and live large cup cake tins. Fill with following prepared filling & bake 10 min at 450 degrees, then at 350 degrees, 25-35 min.”
Filling:
½ C. granulated sugar
1 C. dark corn syrup
3 eggs
4 T. butter
1 t. vanilla
1 ½ C. coarsely chopped pecans
Boil sugar & syrup until it thickens. Beat eggs well and add hot syrup very slowly, stirring constantly. Add butter, vanilla & nut meats. Pour into cups. Bake as directed.”
-Kenneth Mae Kay, PRES OF UNION JUNIOR COLLEGE
Maple Dessert
1 envelope KNOX GELATIN
½ C cold water
1 t vanilla
¼ t salt
1 egg white
1 C maple syrup
1 Pt heavy cream
½ lb. chopped nuts
Sponge cake 2 inches thick to serve 12.
“Soften gelatin in cold water. Dissolve over hot water. Cook maple syrup until it spins a thread. Pour over stiffly beaten egg white and continue to beat until firm. Add gelatin when cool fold in whipped cream and nuts, vanilla and salt. Split cake; place half mixture in center and remaining half on top. Sprinkle with nuts. Place in refrigerator overnite, as flavor in proves with standing.”
-Lorraine P. Kuhl
Strawberry Shortcake
1 quart strawberries
1 cup powdered sugar
2 tablespoons butter
Rich biscuit dough
“Cream butter, add powdered sugar gradually. Beat until creamy white. Add berries which have been hulled and crushed. Mix. Store in covered dish in refrigerator for a least 4 hours. Bake biscuit dough in one sheet. Split into half, butter and pour cold strawberry mixture between and over the hot biscuit. Serve at once.”
-Mary Hall, HOME SERVICE DEPARTMENT, Elizabeth Consolidated Gas Company,
Devil’s Food Cake
“This recipe is most unusual, both as to its method and ingredients. Also in that it comes from one of the most famous kitchens in our country.”
2 C. cake flour
½ t. salt
1 C. Sugar
1 C. MIRACLE WHIP SALAD DRESSING
½ t. vanilla
½ C. cocoa
2 t. baking soda
1 C. boiling water
“Sift flour three times, then measure. Add the other dry ingredients to flour and sift twice more. Stir in the salad dressing but do not beat. Add boiling water gradually then the ½ t. vanilla. Bake in greased pan, not floured, at 350 degrees for 30 to 35 minutes. Let cool in pan. Makes small 9 inch cake.”
-Ann Hanf
Sea Food Casserole Worcestershire Sauce page 132
1 C prepared shrimp
1 C oysters (or any other fish combination)
1 C cooked peas
½ t. salt
1/8 t. pepper
3 T onions minced
1 T WORCESTERSHIRE SAUCE
1 green pepper chopped
1 C celery chopped
1 ½ C cooked brown rice
¾ C mayonnaise salad dressing or
1 C of medium white sauce
1 C buttered bread crumbs or cubes
“Combine all ingredients except crumbs. Pour into greased casserole and top with crumbs. Bake at 350 degrees for ½ hour.” Serves 8.
-Elizabeth T. Denham, Home Agent, Woodbury
Tallyho’s Special Dish
German Sauerbraten, Potato Dumplings & Red Cabbage
German Sauerbraten
“Choice bottom round, using one pound per person. Pickle meat in wine vinegars diluted with water, add two cut onions, two carrots, two toes of garlic, two Tablespoons sugar, one Tablespoon of salt and one teaspoon of mixed spices. Leave meat and vegetables in refrigerator covered with brine. After three days, take meat out, dry it with towel, put in Dutch Oven in hot bacon fat, brown both sides. Put in the vegetables from pickle, brown these also. Cover meat and vegetables with brine and add cup of tomato puree. Steam 1 ½ to 2 hours or until meat is tender. Take one cup of bacon fat, heat in pan, Add ½ cup of flour and stir until golden brown. Add this to meat and vegetables, and cook together another half hour. Strain gravy.”
Potato Dumplings
“Boil potatoes the day before using 1 l. of medium sized potatoes per person. Then peel next day. Grind potatoes thru meat chopper. When ready to serve, have a pot with salted boiling water ready. To potatoes, add 1 egg, per person, salt, pepper, nutmeg, flour and make croutons from three slices of bread, mix together. Try one first, if not solid enough, add a little more flour. Take a small amount of flour in our hands when you roll the balls. Put balls in boiling water and simmer for five minutes then cover them for additional five minutes.”
Red Cabbage
“Shred one red cabbage.
Fry one onion in bacon fat until golden brown. Add red cabbage a small amount of wine vinegar, sugar, salt and two cups of beef stock. Boil until tender.”
-TALLYHO Restaurant, Elizabeth, New Jersey
(New Jersey’s Own COOK BOOK, First Edition, 1949, ELMORA PRESBYTERIAN CHURCH, ELIZABETH, N.J.)
Sunday, January 15, 2012
Easy Cooking Yogurt Recipes with Brand Names
Added EASY COOKING with BRAND NAMES to my library of old cookbooks for all you yogurt fans of 1970-1980 brand name recipes. Delisie plain yogurt is used in this old cookbook. Jude Delisie brought back yogurt from France in the 1930's. Delisie yogurt joined the Danone Group of Yogurt in Canada in 1993. Stonyfield Farm Yogurt made with organic milk is one of my favorite organic yogurts and affiliated with this Canadian group.
Anchovy and Yogurt Canapes
Applesauce Yogurt Dessert
Artichoke Bottoms with Yogurt
Baked Spinach with Yogurt
Calf Liver in Yogurt
Chicken and Avocado in Yogurt
Dreamy Orange and Yogurt Pie
Fished Cooked in Yogurt
Lamb Patties with Yogurt and Caper Sauce
Noodle and Yogurt Casserole
Oysters and Yogurt
Red Cabbage with Yogurt
Strawberry Yogurt Pie
Watermelon and Yogurt Soup
Yogurt Cream Puffs with Chicken
Yogurt Cucumber Sauce
Yogurt Fluff
Yogurt Fruit Fluff
Kitchen Hints & Tips
- 1 Cup Buttermilk = 1 Cup Plain Yogurt
- Recipe asking for sour cream? Use some 0% Greek Yogurt or plain yogurt.
- Use goat milk yogurt in place of sourer cream in dips, sauces and salad dressings.
- Cream Puff recipes filled with yogurt are easy to find on the internet.
Cream Puffs - Time For Food, 1952
Bring to a boil, 1 cup milk, 1/4 pound butter, add and stir over flame 1 cup flour, pinch of cream of tartar. Allow to cool. Add 4 eggs...one at a time and 1 teaspoon sugar. Stir well. Place heaping teaspoon of butter on a cookie sheet. Drop on desired sizes of dough. Bake 20 minutes at 450 degrees...then 10 minutes at 350 degrees.
Do not open oven. Cool and fill with vanilla filling or ice cream. by Thekla Kuebla
Substitute Yogurt Filling for Sour Cream Filling often used in elegant cream puff recipes by famous French cooks.
Anchovy and Yogurt Canapes
Applesauce Yogurt Dessert
Artichoke Bottoms with Yogurt
Baked Spinach with Yogurt
Calf Liver in Yogurt
Chicken and Avocado in Yogurt
Dreamy Orange and Yogurt Pie
Fished Cooked in Yogurt
Lamb Patties with Yogurt and Caper Sauce
Noodle and Yogurt Casserole
Oysters and Yogurt
Red Cabbage with Yogurt
Strawberry Yogurt Pie
Watermelon and Yogurt Soup
Yogurt Cream Puffs with Chicken
Yogurt Cucumber Sauce
Yogurt Fluff
Yogurt Fruit Fluff
Kitchen Hints & Tips
- 1 Cup Buttermilk = 1 Cup Plain Yogurt
- Recipe asking for sour cream? Use some 0% Greek Yogurt or plain yogurt.
- Use goat milk yogurt in place of sourer cream in dips, sauces and salad dressings.
- Cream Puff recipes filled with yogurt are easy to find on the internet.
Cream Puffs - Time For Food, 1952
Bring to a boil, 1 cup milk, 1/4 pound butter, add and stir over flame 1 cup flour, pinch of cream of tartar. Allow to cool. Add 4 eggs...one at a time and 1 teaspoon sugar. Stir well. Place heaping teaspoon of butter on a cookie sheet. Drop on desired sizes of dough. Bake 20 minutes at 450 degrees...then 10 minutes at 350 degrees.
Do not open oven. Cool and fill with vanilla filling or ice cream. by Thekla Kuebla
Substitute Yogurt Filling for Sour Cream Filling often used in elegant cream puff recipes by famous French cooks.
Friday, January 13, 2012
Newspaper's Lost Recipes Found
I did a little digging for all of you still on the quest for lost recipes from the writers and editors of our beloved newspapers.
The Chicago Tribune
Article "Recipes readers miss most" By Monica Kass Rogers, October 21, 2009
The list of lost recipes includes Kirk Douglas' tough guy meatloaf, Marshall Field's Hermit Cookies, Bob Chinn's Asian-style steamed fish. Jacky's Bistro roast chicken with vegetables, La Maison de Bonbon's hot fudge, The Berghoff's crabmeat au gratin,
Phil Smidt & Son frog's legs and tartar sauce. (Freelance writer Monica Kass Rogers has launched lostrecipesfound.com to find and feature lost recipes home cooks request and the stories that go with them.)
http://www.chicagotribune.com/features/chi-1021-lost-recipesoct21-htmlstory,0,3363415.htmlstory
The New York Times
Article New Orleans Salvages Recipes Stolen by a Storm By KIM SEVERSON, Jan 20, 2009
Recipes that were always cooked in the homes of South Louisiana include classics like court-bouillon and two kinds of king cake and recipes from restaurants damaged by the storm, including tasso shrimp from Commander’s Palace and Mosca’s Elmwood oysters, a casserole of oysters and highly seasoned buttery bread crumbs.
http://www.nytimes.com/2009/01/21/dining/21book.html
The Honolulu Adviser Long-lost recipes resurface By Wanda A. Adams, June 16, 2004
Palama by the Sea Foam cookies, Pottery Steak House's Hen Sauce from Sam Uyehara...
http://the.honoluluadvertiser.com/article/2004/Jun/16/il/il19ataste.html
The Post & Currier
Recipes: Red Rice without a steamer - This non-steamer recipe originally appeared in The Post and Courier's former 'Loved and Lost' column:
http://www.postandcourier.com/recipes/
LA Weekly Recipes
How To Cook Like a Movie Star: Marilyn Monroe's Stuffing Recipe
By Amy Scattergood, Nov. 12 2010
http://blogs.laweekly.com/squidink/2010/11/marilyn_monroes_stuffing_recip.php
The Times News
Readers can write in for recipes like, spaghetti sauce used at the old Pizzaville restaurant in Burlington. Jack King submitted the recipe back in 1988, McKinney's requested a "Rocky Mount" or Rocky Mountain Cake recipe, Ann Sykes' requested a Rice Pudding recipe, an anonymous wrote in for an Oreo Dirt Cake recipe, a Mrs. Santilli said she's missing a recipe for Easter Bread and needs help finding one. "My late husband was Italian and his mother made this deli...the list goes on and on.
http://www.thetimesnews.com/sections/exchange-recipes/
The historic foodie blog
"shares a few newspaper clippings"
http://thehistoricfoodie.wordpress.com/2009/05/14/lost-recipes/
Cookbook by Julesong
Recipes featured in newspapers all over the world.
Recipes found sent in by folks who saved newspaper copies include Portuguese Egg Bread by Zula, Asparagus Risotto With Shrimp and Lemon by Vino Girl, No-Cook Matzoh Cake, By Chef Dudo
http://www.food.com/cookbook/newspaper-recipes-30575
Mike Isabella's Pepperoni Sauce (For Pasta)By alligirl May 23, 2011 | Recipe #457131
Published in the Newark Star Ledger, praised by Gail Simmons, served on braised pork shoulder. Read more:
http://www.food.com/recipe/mike-isabellas-pepperoni-sauce-for-pasta-457131#ixzz1jNNXUlB6
P.S. Public libraries, like the one I've used in Newark, New Jersey can help you conduct searches for archived copies of newspaper for the time period in which the recipe appeared.
The Chicago Tribune
Article "Recipes readers miss most" By Monica Kass Rogers, October 21, 2009
The list of lost recipes includes Kirk Douglas' tough guy meatloaf, Marshall Field's Hermit Cookies, Bob Chinn's Asian-style steamed fish. Jacky's Bistro roast chicken with vegetables, La Maison de Bonbon's hot fudge, The Berghoff's crabmeat au gratin,
Phil Smidt & Son frog's legs and tartar sauce. (Freelance writer Monica Kass Rogers has launched lostrecipesfound.com to find and feature lost recipes home cooks request and the stories that go with them.)
http://www.chicagotribune.com/features/chi-1021-lost-recipesoct21-htmlstory,0,3363415.htmlstory
The New York Times
Article New Orleans Salvages Recipes Stolen by a Storm By KIM SEVERSON, Jan 20, 2009
Recipes that were always cooked in the homes of South Louisiana include classics like court-bouillon and two kinds of king cake and recipes from restaurants damaged by the storm, including tasso shrimp from Commander’s Palace and Mosca’s Elmwood oysters, a casserole of oysters and highly seasoned buttery bread crumbs.
http://www.nytimes.com/2009/01/21/dining/21book.html
The Honolulu Adviser Long-lost recipes resurface By Wanda A. Adams, June 16, 2004
Palama by the Sea Foam cookies, Pottery Steak House's Hen Sauce from Sam Uyehara...
http://the.honoluluadvertiser.com/article/2004/Jun/16/il/il19ataste.html
The Post & Currier
Recipes: Red Rice without a steamer - This non-steamer recipe originally appeared in The Post and Courier's former 'Loved and Lost' column:
http://www.postandcourier.com/recipes/
LA Weekly Recipes
How To Cook Like a Movie Star: Marilyn Monroe's Stuffing Recipe
By Amy Scattergood, Nov. 12 2010
http://blogs.laweekly.com/squidink/2010/11/marilyn_monroes_stuffing_recip.php
The Times News
Readers can write in for recipes like, spaghetti sauce used at the old Pizzaville restaurant in Burlington. Jack King submitted the recipe back in 1988, McKinney's requested a "Rocky Mount" or Rocky Mountain Cake recipe, Ann Sykes' requested a Rice Pudding recipe, an anonymous wrote in for an Oreo Dirt Cake recipe, a Mrs. Santilli said she's missing a recipe for Easter Bread and needs help finding one. "My late husband was Italian and his mother made this deli...the list goes on and on.
http://www.thetimesnews.com/sections/exchange-recipes/
The historic foodie blog
"shares a few newspaper clippings"
http://thehistoricfoodie.wordpress.com/2009/05/14/lost-recipes/
Cookbook by Julesong
Recipes featured in newspapers all over the world.
Recipes found sent in by folks who saved newspaper copies include Portuguese Egg Bread by Zula, Asparagus Risotto With Shrimp and Lemon by Vino Girl, No-Cook Matzoh Cake, By Chef Dudo
http://www.food.com/cookbook/newspaper-recipes-30575
Mike Isabella's Pepperoni Sauce (For Pasta)By alligirl May 23, 2011 | Recipe #457131
Published in the Newark Star Ledger, praised by Gail Simmons, served on braised pork shoulder. Read more:
http://www.food.com/recipe/mike-isabellas-pepperoni-sauce-for-pasta-457131#ixzz1jNNXUlB6
P.S. Public libraries, like the one I've used in Newark, New Jersey can help you conduct searches for archived copies of newspaper for the time period in which the recipe appeared.
Tuesday, January 10, 2012
Italian Cookies Recipes & Websites
If you still have a celebration or two coming up and are like me, a fan of Italian Cookies, here is the list of Italian Cookie recipes from my library (Italian Delicacy, Anise, Biscotti, Expresso, Fruit, Pignolia, Ricotta Zuccarines). Some recipes highlight only the ingredients to narrow down your search. If you have additional questions about the recipes shown here, email: deestephenson@comcast.net. In addition, the websites below are to help widen your search for Italian cookies. You may want to bookmark or copy the recipes from these ancestral sites, current sites, favorite newspapers, blogs and magazines as they move quickly.
Anise Cookies
2 c. sugar
3 eggs
4 tbsp. butter
½ c. finely chopped almonds
½ c. citron (finely chopped)
1 tsp. anise seed
1 tsp. baking powder
Mix together and let stand over night in a long roll, (covered with cloth to prevent drying). Slice and bake. - Lenore Mueller, Fun in the Kitchen, 1949, page 112
Expresso Thumbprint Cookies
A cookie batter made from sugar, butter, vanilla, 1 egg, all purpose flour, unsweetened baking cocoa, ¼ teaspoon salt + the Espresso Filling makes 3 ½ dozen cookies. - Betty Crocker Christmas Cookbook – 2006 General Mills, page 135
Ricotta Zuccarines
Cookies are made with 2 cups Ricotta, margarine, sugar, vanilla, 3 eggs, flour, baking soda, salt and for the icing, sugar, soft butter and vanilla (variations may include milk, vanilla or anise extract).
Recipes from First Presbyterian Church- 1988, page 70
Italian Cookies
Butter, sugar, 6 eggs, nuts, vanilla, baking powder and flour for the ingredients.
A Taste of Jersey – 1977, page 92- “The plain ones are our favorites.” -Ann Curcio
Fruit Nut Cookies
70 calories made from brown sugar, 1 egg, decaffeinated coffee, fresh lemon, flour, rolled oats, walnuts and raisins.
Cooking For The Health of It, 1983, page 139
Italian Biscotti Cookies
“Italian biscotti cookies take 6 eggs, 2 c. sugar, 2 sticks unsalted butter, 1 tsp. anise extract, 5 c. flour, 3 tsp. baking powder, 1 egg yolk and 1 Tbsp. milk. For just Italian Cookies, sugar, butter, eggs, brandy, vanilla, lemon extract, flour, salt, baking powder, milk and sesame seed.”
A Cookbook of Treasures, page 123-124, Dolores L. Commune
Pasteli
This cookie is made with ground walnuts, ground zwieback, cinnamon, sugar, orange blossom honey, water, sesame seed, browned.
(I included this Greek recipe because someone referenced making an Italian cookie with a Greek filling.)
Treasured Greek Recipes, 1999, page 120
Christmas Cookies (Anise Drops)
Ingredients are 4 eggs, 2 cups of sugar, ¼ tsp. Salt, 1 tsp. Anise flour, 2 ½ cups flour and ½ tsp. baking powder.
What’s COOKING at St. Lukes, page 152
Elfrieda Von Rohr Sauer said these cookies are, “Unusual and delicious.”
Pignolia Cookies
“Butter, sugar, vanilla and egg, milk, flour, baking powder and salt and pignolia (fine) nuts. Bake 8-10 minutes.”
New Jersey Association of the Deaf, Inc Cookbook, page 24-Mabel Schwing
Anise Drops (A recipe borrowed from Germany)
3 eggs
1 1/3 cups confectioners’ sugar
2 cups flour
1 teaspoon anise seed
Beat the Egg and sugar for ½ hour. (“This times if quite important’”) Add the flour and anise seed and mix well. Drop batter from teaspoon onto greased baking sheet in drops the size of a walnut. Decorate with colored sugar. Cover with a sheet of waxed paper and let stand at room temperature 8 hours or overnight.
Bake in 300 degree oven about 15 minutes. These should be made to store for 2 or 3 weeks before using. Keep them in a tightly covered tin box with an apple. With good luck, the cookies have a hollow bubble in the top. Very different and delicately flavored!
A World of Eating, 1951, page 57
Italian Delicacy
Dough Mixture
6 cups of Crisco
2 cups flour, sifted
¼ tsp. salt
Red wine-about ¾ cup
Sift flour and salt together, cut in Crisco until like coarse cornmeal. Add enough wine to hold dough together and roll out as pie crust. Cut in strips 2 in. long and ½ in. wide and fry in hot shortening. Place on paper sheets after frying.
St. Joseph’s Cook Book, page 85
NUT COOKIES
“Combine 1 lb. sweet, butter, 1 lb. chopped walnuts, 2 cups flour and 2 cups powdered sugar. Roll into crescent shape and bake at 350 degree for half hour.”
378 Recipes From Hunterdon’s Kitchens, 1949, page 26-Theresa Kannapes
Italian Filled Cookie Recipe
Uncle Phaedrus’s website has a lot of hard-to-find recipes. There are over 22 Italian cookies recipes by Italian names. The following was taken from Uncle Phaedrus. “Years ago, my Italian grandmother baked a crescent shaped pastry...the filling resembled Greek pastries….”
http://hungrybrowser.com
Naras Biscotti Recipe
Blog has recipe, photo and happy comment.“They taste exactly like my Grandmother Frances!”
http://foodfamilyandvino.com/2011/12/12/the-great-food-blogger-cookie-swap-2011-naras-biscotti/
Pignoli Cookies Recipe
“Given to my mom by her sweet Italian coworker, Josephine.”
http://myitaliangrandmother.blogspot.com/2011/12/pignoli-cookies.html
Almond Pine Nut Cookies (Amaretti con Pinoli)
By Lidia
http://lidiasitaly.com/recipes/detail/744
Sicilian Fig Cookies
Peter Bocchieri, “They are delicious… great with a cup of coffee, Italian or American, or a glass of milk.
www.cooking italiancomfortfood.wordpress.com
http://blogs.dailyrecord.com/italianfood/2011/02/12/sicilian-fig-cookies/
Ricotta Cheese Cookies
Good Housekeeping Corrected, “Use baking powder, not baking soda shown in the recipe. A great variation is to crush pecans or walnuts in the food processor and after you ice the cookies press the icing into the crushed nuts.”
http://www.goodhousekeeping.com/recipefinder/ricotta-cheese-cookies-645
ANGINETTI (LEMON DROP COOKIES)
This is one of many Italian recipe collections at The Recipe Link.
http://www.recipelink.com/mf/2/5309
The History of Cookies Biscotti
According to the Arnott Biscuit Company: Biscuit dates back to Rome, from the Latin word ‘bis coctum’ which mean twiced baked.Other countries have their version of this cookie - Dutch rusk, French biscotte, and the German zwieback.
http://whatscookingamerica.net/History/CookieHistory.htm
Biscotti Fennel Pollen Style
“Credit to my grandmother, Josephine Altieri….plain, but great with your espresso in the morning.
http://www.pollenranch.com/blog/recipes/biscotti-fennel-pollen-style/
Cookies
New York Times
http://topics.nytimes.com/top/reference/timestopics/subjects/c/cookies/recipes/index.html
FOOD; Holiday Biscotti for Dipping or Munching
Copy an Almond Biscotti Recipe here.
http://www.nytimes.com/1993/12/12/nyregion/food-holiday-biscotti-for-dipping-or-munching.html
Pesche - Italian Peach Wedding Cookies Recipes
“Lovely little cookies traditionally served at weddings in a small Italian village brought back from my great Italian aunt.”
http://www.food.com/recipeprint.do?rid=100104
Italian Wedding Cooking Recipe
7 easy ingredients
No eggs
“This was the first cookie I was allowed to bake on my own.”-Lisa
http://www.italian-dessert-recipes.com/italian_wedding_cookie_recipe.html
Anise Cookies
2 c. sugar
3 eggs
4 tbsp. butter
½ c. finely chopped almonds
½ c. citron (finely chopped)
1 tsp. anise seed
1 tsp. baking powder
Mix together and let stand over night in a long roll, (covered with cloth to prevent drying). Slice and bake. - Lenore Mueller, Fun in the Kitchen, 1949, page 112
Expresso Thumbprint Cookies
A cookie batter made from sugar, butter, vanilla, 1 egg, all purpose flour, unsweetened baking cocoa, ¼ teaspoon salt + the Espresso Filling makes 3 ½ dozen cookies. - Betty Crocker Christmas Cookbook – 2006 General Mills, page 135
Ricotta Zuccarines
Cookies are made with 2 cups Ricotta, margarine, sugar, vanilla, 3 eggs, flour, baking soda, salt and for the icing, sugar, soft butter and vanilla (variations may include milk, vanilla or anise extract).
Recipes from First Presbyterian Church- 1988, page 70
Italian Cookies
Butter, sugar, 6 eggs, nuts, vanilla, baking powder and flour for the ingredients.
A Taste of Jersey – 1977, page 92- “The plain ones are our favorites.” -Ann Curcio
Fruit Nut Cookies
70 calories made from brown sugar, 1 egg, decaffeinated coffee, fresh lemon, flour, rolled oats, walnuts and raisins.
Cooking For The Health of It, 1983, page 139
Italian Biscotti Cookies
“Italian biscotti cookies take 6 eggs, 2 c. sugar, 2 sticks unsalted butter, 1 tsp. anise extract, 5 c. flour, 3 tsp. baking powder, 1 egg yolk and 1 Tbsp. milk. For just Italian Cookies, sugar, butter, eggs, brandy, vanilla, lemon extract, flour, salt, baking powder, milk and sesame seed.”
A Cookbook of Treasures, page 123-124, Dolores L. Commune
Pasteli
This cookie is made with ground walnuts, ground zwieback, cinnamon, sugar, orange blossom honey, water, sesame seed, browned.
(I included this Greek recipe because someone referenced making an Italian cookie with a Greek filling.)
Treasured Greek Recipes, 1999, page 120
Christmas Cookies (Anise Drops)
Ingredients are 4 eggs, 2 cups of sugar, ¼ tsp. Salt, 1 tsp. Anise flour, 2 ½ cups flour and ½ tsp. baking powder.
What’s COOKING at St. Lukes, page 152
Elfrieda Von Rohr Sauer said these cookies are, “Unusual and delicious.”
Pignolia Cookies
“Butter, sugar, vanilla and egg, milk, flour, baking powder and salt and pignolia (fine) nuts. Bake 8-10 minutes.”
New Jersey Association of the Deaf, Inc Cookbook, page 24-Mabel Schwing
Anise Drops (A recipe borrowed from Germany)
3 eggs
1 1/3 cups confectioners’ sugar
2 cups flour
1 teaspoon anise seed
Beat the Egg and sugar for ½ hour. (“This times if quite important’”) Add the flour and anise seed and mix well. Drop batter from teaspoon onto greased baking sheet in drops the size of a walnut. Decorate with colored sugar. Cover with a sheet of waxed paper and let stand at room temperature 8 hours or overnight.
Bake in 300 degree oven about 15 minutes. These should be made to store for 2 or 3 weeks before using. Keep them in a tightly covered tin box with an apple. With good luck, the cookies have a hollow bubble in the top. Very different and delicately flavored!
A World of Eating, 1951, page 57
Italian Delicacy
Dough Mixture
6 cups of Crisco
2 cups flour, sifted
¼ tsp. salt
Red wine-about ¾ cup
Sift flour and salt together, cut in Crisco until like coarse cornmeal. Add enough wine to hold dough together and roll out as pie crust. Cut in strips 2 in. long and ½ in. wide and fry in hot shortening. Place on paper sheets after frying.
St. Joseph’s Cook Book, page 85
NUT COOKIES
“Combine 1 lb. sweet, butter, 1 lb. chopped walnuts, 2 cups flour and 2 cups powdered sugar. Roll into crescent shape and bake at 350 degree for half hour.”
378 Recipes From Hunterdon’s Kitchens, 1949, page 26-Theresa Kannapes
Italian Filled Cookie Recipe
Uncle Phaedrus’s website has a lot of hard-to-find recipes. There are over 22 Italian cookies recipes by Italian names. The following was taken from Uncle Phaedrus. “Years ago, my Italian grandmother baked a crescent shaped pastry...the filling resembled Greek pastries….”
http://hungrybrowser.com
Naras Biscotti Recipe
Blog has recipe, photo and happy comment.“They taste exactly like my Grandmother Frances!”
http://foodfamilyandvino.com/2011/12/12/the-great-food-blogger-cookie-swap-2011-naras-biscotti/
Pignoli Cookies Recipe
“Given to my mom by her sweet Italian coworker, Josephine.”
http://myitaliangrandmother.blogspot.com/2011/12/pignoli-cookies.html
Almond Pine Nut Cookies (Amaretti con Pinoli)
By Lidia
http://lidiasitaly.com/recipes/detail/744
Sicilian Fig Cookies
Peter Bocchieri, “They are delicious… great with a cup of coffee, Italian or American, or a glass of milk.
www.cooking italiancomfortfood.wordpress.com
http://blogs.dailyrecord.com/italianfood/2011/02/12/sicilian-fig-cookies/
Ricotta Cheese Cookies
Good Housekeeping Corrected, “Use baking powder, not baking soda shown in the recipe. A great variation is to crush pecans or walnuts in the food processor and after you ice the cookies press the icing into the crushed nuts.”
http://www.goodhousekeeping.com/recipefinder/ricotta-cheese-cookies-645
ANGINETTI (LEMON DROP COOKIES)
This is one of many Italian recipe collections at The Recipe Link.
http://www.recipelink.com/mf/2/5309
The History of Cookies Biscotti
According to the Arnott Biscuit Company: Biscuit dates back to Rome, from the Latin word ‘bis coctum’ which mean twiced baked.Other countries have their version of this cookie - Dutch rusk, French biscotte, and the German zwieback.
http://whatscookingamerica.net/History/CookieHistory.htm
Biscotti Fennel Pollen Style
“Credit to my grandmother, Josephine Altieri….plain, but great with your espresso in the morning.
http://www.pollenranch.com/blog/recipes/biscotti-fennel-pollen-style/
Cookies
New York Times
http://topics.nytimes.com/top/reference/timestopics/subjects/c/cookies/recipes/index.html
FOOD; Holiday Biscotti for Dipping or Munching
Copy an Almond Biscotti Recipe here.
http://www.nytimes.com/1993/12/12/nyregion/food-holiday-biscotti-for-dipping-or-munching.html
Pesche - Italian Peach Wedding Cookies Recipes
“Lovely little cookies traditionally served at weddings in a small Italian village brought back from my great Italian aunt.”
http://www.food.com/recipeprint.do?rid=100104
Italian Wedding Cooking Recipe
7 easy ingredients
No eggs
“This was the first cookie I was allowed to bake on my own.”-Lisa
http://www.italian-dessert-recipes.com/italian_wedding_cookie_recipe.html
Monday, January 9, 2012
Teaching Reading to Children Thru Storytelling and Cooking
Inside your kitchen is a magical place for children to play and explore, to bang pots and pans, to flour a hand, to laugh at mistakes, to make a new shape, to watch something grow, to read, touch and smell, to hear and tell family stories. Lost Recipes from Old Titles encourages teaching reading to children through family traditions like storytelling and cooking.
Here’s a handy list of websites, recipes and ideas to enjoy with your families and children.
Websites for read-a-loud, reading in the kitchen, family time
Activities That Require Reading - Cooking (reading a recipe)
http://parenting.kaboose.com/education-and-learning/learning-resources/how-can-encourage-my-young-child-to-read.html
Betty Crocker Kids-In-The-Kitchen
http://www.bettycrocker.com/slideshowlibrary/kids-in-the-kitchen
Better Parenting – Recipes as Skills
http://www.betterparenting.com/get-your-kids-in-the-kitchen/
Hodgen Mills A Kitchen With Kids
http://www.hodgsonmill.com/our-kitchen/a-kitchen-with-kids/
Homestead Homemaking Book Review
http://www.homesteadhomemaking.com/fun-at-home/book-reviews/
Nostalgic First Cookbooks
http://www.culinarytypes.com/id2.html
Overcoming Learning Disabilities
http://www.overcoming-learning-disabilities.com/benefits-of-reading-aloud.html
Tips on sneaking reading into your family time
http://www.rif.org/kids/leer/en/barrio/lecturavidadiaria_english.htm
Words That Cook
http://www.wordsthatcook.org/
Recipes for Reading, Storytelling, Family stories
Campbell’s Kitchen never tires of showing the big dish that everybody “goes over the river and through the woods for”. Try preparing a Green Bean Casserole from a Campbell’s Cream of Mushroom soup with the little ones while telling a family story about the serving.
Night Before Christmas Cookies featured in food holiday at Better Homes and Gardens, December 2011 are cookie recipes done in minutes. Use for all-occasion and boost reading and cooking thru cookies.
Frugal cooks and swift readers may want to try Delicious on a Dollar, Better Homes and Gardens, September, 2011 recipe. Teach the little one how to make Vanilla French Toast, a family favorite, on 97 cents per serving.
Buy one box of Birds Eye Steam Fresh Vegetables, read the box, prepare the dish and when your youngster ask the “why” question. Tell him why fresh is best, freeze-dried is next and cans are last.
Ideas for Reading, Storytelling, Family Stories
Kim Hays from babytalk.com featured an article in August, 2010 entitled, “grandma’s home remedies”. If there’s a doctor or holistic being brewing in your house, here is a way to grab their attention. Teach kids how to read labels or tell the family story behind the recipe or remedy.
Written just for preschoolers, children cookbooks like Pretend Soup and Other Real Recipes for children ages 5 to 8 recommended by the School Library Journal. Other children book ideas at About guides or Amazon.com.
Select three beverage cartons or containers from the refrigerator and try the pour test. Let the kids read the ingredients, alternate drinks, decide what foods they go best with the drink or why they are so delicious.
Bake a name day cake from a box brand or your favorite recipe card. Have someone recite the little story from a name day card about how the custom was started or practiced by grandma or read-a-loud the recipe from the cake’s box.
Last by not least, if your boy or girl likes riddles and dragon stories, I hope you will visit my other blog, Herme Meets a Dragon and other Read-a-Loud Stories. And don’t forget the wondrous field trip to the neighborhood libraries and bookstores for stories, poetry and rhyme. Something I hope to do till I’m 99.
Here’s a handy list of websites, recipes and ideas to enjoy with your families and children.
Websites for read-a-loud, reading in the kitchen, family time
Activities That Require Reading - Cooking (reading a recipe)
http://parenting.kaboose.com/education-and-learning/learning-resources/how-can-encourage-my-young-child-to-read.html
Betty Crocker Kids-In-The-Kitchen
http://www.bettycrocker.com/slideshowlibrary/kids-in-the-kitchen
Better Parenting – Recipes as Skills
http://www.betterparenting.com/get-your-kids-in-the-kitchen/
Hodgen Mills A Kitchen With Kids
http://www.hodgsonmill.com/our-kitchen/a-kitchen-with-kids/
Homestead Homemaking Book Review
http://www.homesteadhomemaking.com/fun-at-home/book-reviews/
Nostalgic First Cookbooks
http://www.culinarytypes.com/id2.html
Overcoming Learning Disabilities
http://www.overcoming-learning-disabilities.com/benefits-of-reading-aloud.html
Tips on sneaking reading into your family time
http://www.rif.org/kids/leer/en/barrio/lecturavidadiaria_english.htm
Words That Cook
http://www.wordsthatcook.org/
Recipes for Reading, Storytelling, Family stories
Campbell’s Kitchen never tires of showing the big dish that everybody “goes over the river and through the woods for”. Try preparing a Green Bean Casserole from a Campbell’s Cream of Mushroom soup with the little ones while telling a family story about the serving.
Night Before Christmas Cookies featured in food holiday at Better Homes and Gardens, December 2011 are cookie recipes done in minutes. Use for all-occasion and boost reading and cooking thru cookies.
Frugal cooks and swift readers may want to try Delicious on a Dollar, Better Homes and Gardens, September, 2011 recipe. Teach the little one how to make Vanilla French Toast, a family favorite, on 97 cents per serving.
Buy one box of Birds Eye Steam Fresh Vegetables, read the box, prepare the dish and when your youngster ask the “why” question. Tell him why fresh is best, freeze-dried is next and cans are last.
Ideas for Reading, Storytelling, Family Stories
Kim Hays from babytalk.com featured an article in August, 2010 entitled, “grandma’s home remedies”. If there’s a doctor or holistic being brewing in your house, here is a way to grab their attention. Teach kids how to read labels or tell the family story behind the recipe or remedy.
Written just for preschoolers, children cookbooks like Pretend Soup and Other Real Recipes for children ages 5 to 8 recommended by the School Library Journal. Other children book ideas at About guides or Amazon.com.
Select three beverage cartons or containers from the refrigerator and try the pour test. Let the kids read the ingredients, alternate drinks, decide what foods they go best with the drink or why they are so delicious.
Bake a name day cake from a box brand or your favorite recipe card. Have someone recite the little story from a name day card about how the custom was started or practiced by grandma or read-a-loud the recipe from the cake’s box.
Last by not least, if your boy or girl likes riddles and dragon stories, I hope you will visit my other blog, Herme Meets a Dragon and other Read-a-Loud Stories. And don’t forget the wondrous field trip to the neighborhood libraries and bookstores for stories, poetry and rhyme. Something I hope to do till I’m 99.
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