Thursday, April 21, 2011
3 cups (36 oz. pkg) semi-sweet chocolate chips, melted
1 cup sweetened condensed milk
1 1/2 tsp vanilla
1/2 cup nuts
Mix. Pour in pan.
Here is another recipe for Magic Fudge I found, in case you need a little more direction than this one provides. (It didn't call for the melting the chocolate even. I added that. So I'm afraid it may have left out a few more steps too!)
Thursday, April 14, 2011
3 cups brown sugar
1 cup dates, chopped
1 tsp vanilla
1 1/2 cups milk
1 cup chopped nuts
Mix sugar, dates and milk. Cook over low heat. Stir occasionally until soft ball stage.
Remove from heat and add vanilla and nuts. Beat until stiff. Pour and roll in damp cloth.
(I didn't quite understand the last bit of directions, so I found a bit more explanation here. Luckily, everyone's grandmother used to make this!) ;)
Wednesday, April 13, 2011
1 scant cup Crisco
1/2 cup sugar
1 1/2 tsp salt
1 cup boiling water
1 cup cold water
2 eggs, beaten
2 pkg yeast
6-7 cups all-purpose flour
Pour hot water over Crisco, sugar and salt. Blend and add cold water. Cool.
Add eggs and yeast (that has been softened in 1/4 cup lukewarm water and 1 tsp sugar).
Gradually add flour (sifted before measuring). The dough should be workable. Put into covered container for several hours in refrigerator. Spread on well-floured board. Shape into rolls. Cover with melted butter. Allow to rise about 2 hours in greased pans.
Bake in hot oven about 15 minutes.
(If the condition of the recipe card is any indication, this one should be good!) ;)
Tuesday, April 12, 2011
3 cups white sugar
1 cup Karo syrup
1/2 cup water
3 cups raw peanuts
3 tsp butter
3 tsp salt
3 tsp baking soda
Boil sugar, syrup and water until thread spins. Add peanuts and stir constantly until peanuts are brownish gold. Take from heat. Add butter, salt and soda. Spread to cool.
Monday, April 11, 2011
Sunday, April 10, 2011
During a recent Savannah trip, I found this cute recipe organizer in a thrift store. And it had recipe cards included. And it only cost $1. And now I have a place to keep all of my (re)collected recipes. The best of all possible worlds!
Here's one from the book
1/2 cup brown sugar
1 cup white sugar
1 1/2 tbsp white corn syrup
1/8 tsp salt
3 tbsp butter
1/2 cup evaporated milk
1 tsp vanilla
1 cup pecans
Coat sides of pan with butter.
Combine sugars with butter, corn syrup, salt, and milk and stir until blended.
Cook over medium heat (246 degrees). Remove from heat and let stand. Add vanilla and nuts. Beat buy hand fast. Drop by spoonful. Add milk, if needed.
Posted by Shawn Rossi at 10:06 PM
Wednesday, March 30, 2011
(written on the back of a deposit slip)
Peel 7 qts. cucumbers. Cube and remove seeds. Soak in 2 cups lime and 1 gallon water for 24 hours. Rinse in clear water three times. Soak in ice water for three hours. Put in a solution of 9 c. sugar, 1 qt. white vinegar, 1 tsp pickling salt, 1 tsp celery seed, and 1 tbsp pickling spice. Put in bag above boil for 35 min. Put in jars and seal.
Tuesday, March 22, 2011
Gram's Recipe Box is a blog dedicated to the collected recipes of Katharine S. Brewer, posted by her granddaughter. The blog's first birthday was yesterday, so be sure and stop by and visit to help celebrate!
Saturday, March 19, 2011
Friday, March 11, 2011
Use firm, not-too-ripe tomatoes. Grease olive oil in long dish. Layer: Tomato slices, sliced onion, tomato slices, sliced onion, romano cheese, seasonings desired, bread crumbs, then salt, pepper, and red pepper to taste. Bake at 325 degrees for 1 hour.
Monday, March 7, 2011
This new batch of recipes comes from Madison County Cookery, which seems to have been compiled by the Madison County Chamber of Commerce in the early 80s.
3 cans Eagle brand milk (sweetened condensed milk)
1 cup chopped pecans
Cool Whip Topping
2 graham cracker crusts
Put three cans of Eagle brand milk in a deep sauce pan (do not open cans but cook in the cans). Cover with cold water and cook on high heat until it starts to boil, then lower heat to medium. Cover pan with a lid and cook for three hours. Remove from heat and let the milk cool completely.
DO NOT OPEN CANS WHILE HOT.
When cool, open cans and pour into bowl. Add 1 cup chopped pecans. Stir. Pour in to two graham cracker crusts. Place in refrigerator for 2 to 3 hours. When ready to serve, add Cool Whip. This pie can be frozen. It is very rich but very delicious.
You won't believe this until you try it - comes out like melted caramel kisses.
Sunday, March 6, 2011
Sunday, February 27, 2011
George Washington's handwritten recipe for "small beer" was recently published on the New York Public Library's Tumblr.
Here is a transcription:
To Make Small Beer
Take a large siffer [Sifter] full of bran hops to your taste. Boil these 3 hours. Then strain out 30 gallons into a cooler. Put in 3 gallons molasses while the beer is scalding hot or rather draw the molasses into the cooler & strain the beer on it while boiling hot. Let this stand till it is little more than blood warm then put in a quart of yeast. If the weather is very cold cover it over with a blanket & let it work in the cooler 24 hours then put it into the cask. Leave the bung open till it is almost done working. Bottle it that day week it was brewed.
[ via Bon Appetit's blog ]
Saturday, February 26, 2011
1 1/4 packages at a time
Break in 1 cracker pieces
1/4 cup sugar and 1 stick oleo - Bring to a boil for 2 min. exactly
Spoon over crackers. Sprinkle with chopped nuts.
Bake in 350 degree oven for 10 min. Cool and put in containers.
Blanch almonds - Drop in boiling water. Let stand 5 min. and skin will peel off.
Limp celery will crisp - Place in cold water and add slice of raw potato. Refrigerate for several hours.
Tenderize a pot roast or stew meat by using hot tea as a cooking liquid.
For large group (150-170 guests), use 24 cans of sliced date nut bread, 10 large packages cream cheese and 3 large cans of crushed pineapple (drained). Save some juice for cheese. Soften cheese with juice. Use grated pecans or desired in mixture. Mix all together and spread on open-face or closed sandwiches.
3 hens cooked (reserve stock)
6 fryers cooked (reserve stock)
4 lg bottles of Durkee sauce
7 lemons, sliced or finely chopped
8 cans cream-style corn
8 cans tomatoes
3 lg bottles Worcestershire sauce
1 gallon catsup
1/3 box salt
14 lbs. potatoes, cubed and cooked almost done)
Debone hen and fryers. Remove skin. Using broth as a base, mix all ingredients and cook very slowly, stirring constantly until cooked down. Add pepper or hot sauce to taste. Yield: 25 qts.
This may be cooked in pressure cooker 40 min. at 15 pressure.
4 large chicken breasts (boned)
1 cup mayonnaise
5 cups potato chips (3 cups coarsely chopped, 2 cups finely chopped)
1 pkg dehydrated onion soup
1 10 oz. can beef bouillon, heated and thickened with 2 tbsp flour mixed with 4 tbsp water
Sprinkle chicken lightly with salt and pepper. Don't overdo. Grease 8 x 10 baking dish. Dredge chicken breast in mayonnaise, coating well. Place 2 cups of finely crushed potato chips in paper bag. One breast at a time and shake until well coated. Arrange 3 cups of coarsely crushed chips in bottom of baking dish. Sprinkle with dehydrated soup. Pour on thickened bouillon. Place chicken on top of the mixture. Bake 30 min. Turn and bake 30 min. more.
1 box yellow cake mix
2 cups oatmeal
1 cup oil
1 cup sugar
2 tbsp vanilla
1 or 2 cups chopped nuts
Pinch into balls and place on cookie sheet. Bake at 325 degrees F until brown. Makes 7 dozen.
3 large hens
12 to 15 lb cheap cut beef or pork
15 lb potatoes (cubed and cooked until almost done)
8 lbs. onions, chopped
1 gallon catsup
10-12 lemons (sliced or chopped)
12 cans cream corn
12 cans tomatoes
3 lg bottles Worcestershire sauce
1 pt. mustard
4 tbsp black pepper
4 tbsp red pepper
3 lg. bottles Durkee sauce
Salt to taste
Cook hens (debone) and beef. Use just enough water to cover. Reserve liquid. Remove shin and fat from both. Put through grinder or chop fine. Combine all ingredients using some liquid. Remember stew should be thick. Cook 4 to 6 hours very slowly. Stir.
Can be cooked in pressure 40 min. at 15#. Yield: 20 qts. Serves 80
1 cup vinegar
2 cups olive oil
1 tsp Worcestershire sauce
1 tsp sugar
2 cloves garlic, chopped fine
1 tsp oregano (or more, to taste)
Mix in large jar. Cover and shake well. Let stand two days at room temperature. Shake well before using.
1 quart pecans
24 oz. white almond bark
12 oz. milk chocolate chips
Toast pecans (set aside)
Melt almond bark in double boiler or microwave. Add milk chocolate chips and stir until melted. Add pecans and drop by spoonsful onto wax paper.
Makes about 90 pieces.
The cheeseball recipe is available online here. This card says it's from the Five Star Recipe Collection of Southern Living.
2 boxes strawberry or cherry Jello
1 can strawberry or cherry pie filling
1 can undrained crushed pineapple
Dissolve Jello in 1 cup boiling water, add pineapple and pie filling. Mix well and let gel.
Topping: 8 oz. cream cheese, 8 oz. sour cream, 1 cup chopped nuts, 1/2 cup sugar, 1 tsp vanilla
Mix and spread on Jello.
2 pkg chopped broccoli, prepared and drained
Saute medium onion, 1/2 stick butter, 1 roll garlic cheese, 1/2 cup milk, 1 can cream of mushroom soup, chopped or whole mushrooms, and dash Worcestershire sauce. Add broccoli and top with Ritz crackers. Bake at 350 degrees F for 25 min.
My note: If you really want to make this, put it in a casserole dish before baking! ;)
Well, this recipe is still on the Eagle Brand site, but a little bit has changed. They now recommend lemon juice rather than RealLemon Lemon Juice from Concentrate. (Is this no longer available?) Notice here that they don't encourage you to visit a Web site but send for the free recipe sampler. Remember those days? (Just pay $3.99 for shipping!)
And when did they stop putting "(NOT evaporated milk)" after sweetened condensed milk? I used to wonder why they thought I couldn't tell the difference!
1 - 1/2 lb. NY State Cheddar Cheese (grated)
1 lg. jar chopped pimiento (undrained)
5 chopped hard-boiled eggs
3 tbsp Durkee sauce
1/2 to 1 cup sweet pickled relish
Use mayonnaise to moisten
(Can substitute 4 dill pickles, chopped, for relish)
My note: I have never heard of Durkee sauce. Have you? Is this a regional thing?
It seems that this cookbook belonged to Ms. Cox and that she spent some time in Rankin Medical Center in Brandon. (There were lots of daily menu choices included in the cookbook too.) It looks like a nurse or other employee left this recipe for her one day...
1 box instant sugar-free vanilla pudding
1 box instant sugar-free chocolate pudding
Add skim milk only
(I can't find Grayson Hardin Air Conditioning online, so it looks like the recipe survived longer than the company!)
1 small box each orange, lime, lemon and strawberry Jello
2 envelopes Dream Whip
1 cup pineapple juice
1/4 cup sugar
Mix orange, lime and strawberry Jello separately with 1 cup boiling water and 1/2 cup cold water in each. Pour in small pans (ice trays) and let gel thoroughly.
Heat 1 cup pineapple juice and 1/4 cup sugar until sugar is melted. Add lemon Jello. Mix until dissolved, adding 1/2 cup cold water.
Chill this mixture until it begins to thicken. Mix Dream Whip as directed on package. Fold lemon mixture into Dream Whip. Cut the pans (ice trays) of lime, orange and strawberry Jello in squares about 1 inch. Fold the squares into lemon/Dream Whip mixture and chill for several hours. (Can serve over pound cake.)
My note: It looks like she's saying that you can use ice trays in place of a pan and the Jello will already be in one-inch squares!
1 box German chocolate cake mix
3/4 cup melted oleo
1 cup chopped nuts
6 oz. evaporated milk
1 14 oz. pkg caramels
6 oz. mini chocolate chips
Melt caramels with 1/3 cup of milk in microwave. Set aside to cool.
Blend cake mix, nuts and remainder of milk. Spread half of mix in 9 x 13 pan. Bake for 6 min. in 350 degree F oven.
Remove from oven and let stand for a few minutes. Spread caramel mix over cake mix. Sprinkle chocolate chip and crumble rest of cake mix on top. Bake for 14 to 18 minutes at 350 degrees F.
This cookbook, Cane River Cuisine, deserves to be my first posting, because it inspired me to start this blog. I already had a copy of this cookbook but the recipe cards inside it were so extensive that I bought it again (even at $5.99!).
I love buying community cookbooks in thrift stores or used bookstores because they almost always include recipe cards shoved in, notes in the margin, and other clues that give you a glimpse into the kitchen of its previous owner.
Technology has changed the way we eat, the way we cook - and even the way we collect recipes. (I often cook with my ipad right by me.) Here, I want to offer a glimpse back at the way that previous cooks collected recipes. (I want to recollect them for posterity, I guess.) But I also want to explore the recipes themselves, so I will type them out when I can read the writing. If you want to feature a (re)collected recipe you've found here, just email a picture, the text, what cookbook you found it in and any story that goes along with it to firstname.lastname@example.org.