Today at a thrift store my husband picked up a promotional booklet from a local radio station KFMB 76. It contains listener contributed recipes submitted to radio personality Don Ross in 1968. This recipe is just plain odd. Is it a side dish, dessert or what? I wonder why Don included it. Did he not want to offend a listener or did he think it sounded good? I don't know what to think about it. It might be good, but then again?
Orange Sauerkraut
1 can (1 lb. 12 oz.) sauerkraut
2 teaspoons grated orange peel
1 teaspoon caraway seeds
1/2 cup raisins
1/2 cup orange juice
Salt and pepper
2 whole oranges
2 teaspoons melted butter
Drain sauerkraut, then combine with orange peel, caraway seeds, orange juice and salt and pepper depending on the saltiness of the sauerkraut. Turn into 1-1/2 quart casserole, cover and bake for 1 hour at 350 degrees. While casserole is baking, peel oranges cutting away all the membranes and remove seeds. Carefully lift out orange section. After sauerkraut has baked, arrange slices on top and drizzle with milted butter. Return to oven and bake for 10 more minutes.
Chicken Pickletelli
This is a real doozy of a recipe. It seems like it is a simple Asian inspired chicken dish and then when you are not expecting it they throw in dill pickles! Yes you read that right- dill pickles. I can't think of why anyone would think of doing that. I know vinegar and soy sauce is used in Adobo but there is no dill in that. I found this in a Woman's Day Special Issue- Simply Delicious Meals In Minutes from 1981.
Chicken Pickletelli
2-1/2 to 3 pounds broiler-fryer pieces
1 chicken bouillon cube
2/3 cups hot water
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1 small onion, cut into rings
1/4 cup sliced celery
1 can (16 oz.) bean sprouts, drained
1/2 green pepper, cut into strips
6 tablespoons dill pickle liquid (drained from dill pickles)
1/2 cup sliced dill pickles
Place chicken on broiler rack about 3 to 4 inches from source of heat. Brush chicken with 1 tablespoon dill pickle liquid and broil until chicken is brown. Turn chicken over, brush again with 1 tablespoon of pickle liquid and broil until chicken is brown. Transfer chicken to a baking dish. Dissolve bouillon cube in water and combine with 1/4 cup pickle liquid, soy sauce and seasonings; pour over chicken. Add dill pickles to baking dish and bake in 325 degree oven 25 minutes. Add the remaining vegetables to baking dish and continue baking for about 15 minutes or until chicken is tender. Makes 4 servings.
Chicken Pickletelli
2-1/2 to 3 pounds broiler-fryer pieces
1 chicken bouillon cube
2/3 cups hot water
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1 small onion, cut into rings
1/4 cup sliced celery
1 can (16 oz.) bean sprouts, drained
1/2 green pepper, cut into strips
6 tablespoons dill pickle liquid (drained from dill pickles)
1/2 cup sliced dill pickles
Place chicken on broiler rack about 3 to 4 inches from source of heat. Brush chicken with 1 tablespoon dill pickle liquid and broil until chicken is brown. Turn chicken over, brush again with 1 tablespoon of pickle liquid and broil until chicken is brown. Transfer chicken to a baking dish. Dissolve bouillon cube in water and combine with 1/4 cup pickle liquid, soy sauce and seasonings; pour over chicken. Add dill pickles to baking dish and bake in 325 degree oven 25 minutes. Add the remaining vegetables to baking dish and continue baking for about 15 minutes or until chicken is tender. Makes 4 servings.
Circus Caesar Salad with Happy Little Clowns
Well I wasn't sure if I should post this recipe here or on my other vintage blog but I decided it belongs here. I can understand a clown or circus theme cake or dessert, but a salad just seems wrong. I don't know if the idea is to entice the little ones to eat a green salad but it is just carrying a theme meal way too far. The clowns are actually small molded salads. The ladies in the Kraft Kitchens were really working overtime when they came up with this idea in 1965.
Circus Caesar Salad
In your salad bowl, toss 2 cups croutons with 1/4 cup Kraft Italian- the most tantalizing Italian of them all. Fill bowl with 2 quarts crisp greens, add 1/2 cup Kraft Italian and a raw egg. Sprinkle with 1/2 cup Kraft Grated Parmesan and toss until the greens are glistening with exciting flavor.
Happy little clowns-full of velvety Kraft Mayonnaise and other good things
For white clowns, soften 1 envelope unflavored gelatin in 3/4 cup cold water; dissolve over low heat. Gradually blend 1 cup Kraft Mayonnaise with 8 oz. softened Philadelphia Brand Cream Cheese. Stir in cooled gelatin, a 6-1/2-oz. can flaked crabmeat, 2 tablespoon chopped green pepper, 1 tablespoon each chopped onion and pimiento. Mold in 6 well oiled paper cups. Make red clowns of your favorite tomato aspic. Use clown cocktail picks for heads, peas and bits of ripe olives for buttons.
Spaghetti-Tuna Buns
No this is not spaghetti, tuna and buns. The spaghetti and tuna are in the buns. This recipe is from Good Housekeeping's Quick 'n' Easy Cook Book from 1958. I know the theme is quick and easy but putting the spaghetti in the bun is just carrying it too far. And personally the idea of tuna with spaghetti has always seemed nasty to me.
Spaghetti-Tuna Buns
Start heating oven to 375 degrees. Cut top from 6 large round hard rolls; scoop out soft part. Spread inside of each roll with soft butter or margarine. Into rolls, spoon 1 can spaghetti in tomato sauce with cheese. Top with 2 cans (2 cups) chunk-style tuna. Sprinkle with 2 tablespoons grated Parmesan cheese. Spoon another can of spaghetti on top. Sprinkle with 2 tablespoon Parmesan, 1 teaspoon dried rosemary. Dot with butter. Bake 15 minutes.
Spaghetti-Tuna Buns
Start heating oven to 375 degrees. Cut top from 6 large round hard rolls; scoop out soft part. Spread inside of each roll with soft butter or margarine. Into rolls, spoon 1 can spaghetti in tomato sauce with cheese. Top with 2 cans (2 cups) chunk-style tuna. Sprinkle with 2 tablespoons grated Parmesan cheese. Spoon another can of spaghetti on top. Sprinkle with 2 tablespoon Parmesan, 1 teaspoon dried rosemary. Dot with butter. Bake 15 minutes.
Mock Fruit Soup
This recipe is from a 1969 booklet Pillsbury's Soup & Salad Cook Book. It is described as a "great appetizer or dessert soup. Especially good on a cold winter's night." I doubt that. I am not a fan of fruit soup anyway but you can't tell me it is going to look or taste like anything other than warm, slimey, watered-down fruit cocktail in a bowl.
Mock Fruit Soup
1 can (1 lb. 1 oz.) fruit cocktail, drain and reserve 1 cup syrup (adding water if necessary)
2 tablespoons cornstarch
1 cup orange juice
2 tablespoons orange liqueur, if desired
Dash nutmeg
In medium saucepan, gradually add reserved 1 cup syrup to cornstarch; stir until smooth. Add remaining ingredients and fruit cocktail. Heat through. Serve warm. If desired, top with toasted slivered almonds. 4 to 5 servings.
Mock Fruit Soup
1 can (1 lb. 1 oz.) fruit cocktail, drain and reserve 1 cup syrup (adding water if necessary)
2 tablespoons cornstarch
1 cup orange juice
2 tablespoons orange liqueur, if desired
Dash nutmeg
In medium saucepan, gradually add reserved 1 cup syrup to cornstarch; stir until smooth. Add remaining ingredients and fruit cocktail. Heat through. Serve warm. If desired, top with toasted slivered almonds. 4 to 5 servings.
Eggs with Cucumbers- cooked cucumber chunks, no thanks
This recipe is from a vintage Crisco book from the 1920's. It is definitely something I don't see any one eating nowadays. The idea of a cooked cucumber is quite repulsive to me let alone the odd egg topping.
Eggs with Cucumbers
1 tablespoonful Crisco
3 eggs
1 large cucumber
1/2 cupful stock
1 tablespoon tomato pulp
Salt and pepper to taste
1 cupful tomato sauce
Peel cucumber, cut off ends and divide rest into two-inch pieces. Remove center portion of each with a cutter or small spoon. Place them in a Criscoed pan with stock; cover with greased paper and cook in oven till just tender. Great care must be taken so as not to break the shapes. Break eggs into saucepan, add Crisco and tomato pulp; season nicely and stir over fire until creamy and just set. Place cucumbers on hot platter and fill cavities with eggs. Cover with thick tomato sauce, and serve hot.
Eggs with Cucumbers
1 tablespoonful Crisco
3 eggs
1 large cucumber
1/2 cupful stock
1 tablespoon tomato pulp
Salt and pepper to taste
1 cupful tomato sauce
Peel cucumber, cut off ends and divide rest into two-inch pieces. Remove center portion of each with a cutter or small spoon. Place them in a Criscoed pan with stock; cover with greased paper and cook in oven till just tender. Great care must be taken so as not to break the shapes. Break eggs into saucepan, add Crisco and tomato pulp; season nicely and stir over fire until creamy and just set. Place cucumbers on hot platter and fill cavities with eggs. Cover with thick tomato sauce, and serve hot.
Waldorf Salad Cookies
I found this recipe in a magazine type publication Women's Circle Home Cooking- Christmas Snacks, 1989. This is the type of booklet in which home cooks contribute their recipes. Apparently some frugul housewife found herself with some leftover waldorf salad and didn't want to throw it out so she made it into cookies. Then she figured out how to write it up in recipe form. I can't imagine anyone making this with fresh ingredients.
Waldorf Salad Cookies
2 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups brown sugar, packed
3/4 cups mayonnaise
2 large eggs
1 teaspoon vanilla
1 1/2 cups coarsely chopped apples
1 cup coarsely chopped nuts
1/4 cup finely chopped celery
In medium bowl, stir together flour, baking soda, salt and cinnamon. In a large bowl, beat together sugar, mayonnaise, eggs and vanilla until smooth. Add flour mixture and beat at low speed until smooth. Stir in apples, nuts and celery. Drop by level tablespoonful onto ungreased cookie sheets. Bake at 350 degrees 10-12 minutes, until lightly browned. Cool on racks completely before storing in tightly covered container.
Waldorf Salad Cookies
2 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups brown sugar, packed
3/4 cups mayonnaise
2 large eggs
1 teaspoon vanilla
1 1/2 cups coarsely chopped apples
1 cup coarsely chopped nuts
1/4 cup finely chopped celery
In medium bowl, stir together flour, baking soda, salt and cinnamon. In a large bowl, beat together sugar, mayonnaise, eggs and vanilla until smooth. Add flour mixture and beat at low speed until smooth. Stir in apples, nuts and celery. Drop by level tablespoonful onto ungreased cookie sheets. Bake at 350 degrees 10-12 minutes, until lightly browned. Cool on racks completely before storing in tightly covered container.
Grandma's Pumpernickel Ice Cream
This recipe is from a Bon Appetit cookbook called Frozen Treats. It does not sound like a treat to me. I don't know what Grandma was thinking when she decided to put bread crumbs in ice cream but I think it was a bad idea.
Grandma's Pumpernickel Ice Cream
4 thin slices pumpernickel bread
2 tablespoons grated semisweet chocolate
1 teaspoon grated lemon peel
1/2 gallon vanilla ice cream, slightly softened
1 tablespoon sugar
1 tablespoon margarine
Finely chop bread in processor. Set aside 2 tablespoons crumbs. Mix remaining crumbs, chocolate and lemon peel in small bowl. Stir into ice cream. Return to freezer. Combine reserved breadcrumbs, sugar and margarine in small skillet and stir over medium-low heat until mixture begins to caramelize. Cool slightly. Spoon ice cream into bowls. Sprinkle with crumb mixture and serve.
Grandma's Pumpernickel Ice Cream
4 thin slices pumpernickel bread
2 tablespoons grated semisweet chocolate
1 teaspoon grated lemon peel
1/2 gallon vanilla ice cream, slightly softened
1 tablespoon sugar
1 tablespoon margarine
Finely chop bread in processor. Set aside 2 tablespoons crumbs. Mix remaining crumbs, chocolate and lemon peel in small bowl. Stir into ice cream. Return to freezer. Combine reserved breadcrumbs, sugar and margarine in small skillet and stir over medium-low heat until mixture begins to caramelize. Cool slightly. Spoon ice cream into bowls. Sprinkle with crumb mixture and serve.
A Holiday Fruit Pudding Like No Other
Sometimes we all think fondly of our favorite holiday foods of the past. But I doubt anyone is looking back with nostalgia over this recipe. I really can't imagine how anyone would think this recipe was worthy of publishing.
From my 1936 Royal Desserts and Salads I present to you: Holiday Fruit Pudding
1/2 pound prunes
1 inch stick cinnamon
6 whole cloves
1 package Royal Gelatin Dessert (lemon flavor)
1 cup hot prune juice
1/4 to 1/2 cup brown sugar
3/4 cup orange juice
3 tablespoons lemon juice
1/2 cup sliced figs
1/2 cup seeded raisins
1/4 cup sliced citron
1/4 cup shredded almonds
Soak prunes in enough water to cover. Add cinnamon and cloves; cook slowly in same water until soft. Remove pits and chop prunes. Measure 1 cup prune juice, heat to boiling.
Dissolve gelatin in prune juice, Add sugar, orange and lemon juice. Chill until mixture begins to thicken; add prunes and remaining ingredients. Chill in pudding mould until firm. Serve with pudding sauce, flavored with grated orange rind. Serves 8 to 10.
Prune Aspic or should we say Dried Plum Aspic?
This is Helen Corbitt's recipe for prune aspic. Her comment: "Among the various fruits I have molded there have been more requests for Prune Salad than perhaps and other. Could be because it was so often served for a buffet and is striking to the eye? Simple beyond words. It is especially good with turkey and ham."
You can't get more retro than prunes. They have such a bad name that they are now called dried plums. What makes this weird? I doubt it has been made by anyone in many a year. It is a recipe that is just completely outdated. Molded salads are out, prunes are out and so is this recipe.
Prune Aspic
2 tablespoons unflavored gelatin
1/2 cup cold water
3 1/2 cups canned prune juice, hot
4 cups canned prunes, pitted and coarsely chopped
2 tablespoons lemon juice
Dissolve gelatin in the cold water. Add to hot prune juice and when partially congealed add prunes and lemon juice. Pour into a ring mold and chill. Turn out on a silver tray and garnish with whatever you please. Fill the center with cream cheese beaten up with light cream until the consistency of whipped cream. Sprinkle top with grated lemon or orange peel.
You can't get more retro than prunes. They have such a bad name that they are now called dried plums. What makes this weird? I doubt it has been made by anyone in many a year. It is a recipe that is just completely outdated. Molded salads are out, prunes are out and so is this recipe.
Prune Aspic
2 tablespoons unflavored gelatin
1/2 cup cold water
3 1/2 cups canned prune juice, hot
4 cups canned prunes, pitted and coarsely chopped
2 tablespoons lemon juice
Dissolve gelatin in the cold water. Add to hot prune juice and when partially congealed add prunes and lemon juice. Pour into a ring mold and chill. Turn out on a silver tray and garnish with whatever you please. Fill the center with cream cheese beaten up with light cream until the consistency of whipped cream. Sprinkle top with grated lemon or orange peel.
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