Split Pea Soup
Ingredients 1 pound split peas 1/4 pound ham 1 large onion, chopped 6 – 8 cups water 4 carrots, grated celery tops 1 toe garlic Method Simmer 2 – 2 1/2 hours – puree in blender. If necessary, thin with chicken broth.
String Beans Au Gratin
Ingredients 1 1/2 pounds string beans 4 tablespoons butter 3 tablespoons flour 2 cups milk 2 egg yolks, beaten 1 1/2 cup American cheese, grated 1/3 cup breadcrumbs Method Cook 1 1/2 pounds of string beans until tender. Make a white sauce using 4 tablespoons butter, 3 tablespoons flour and 2 cups milk. Add 2 […]
Minestra Maritata – Italian Wedding Soup
Ingredients 6 cups hot rich meat broth (all chicken, all beef or combination of these; freshly made or canned) 2 ounces (1/8 of a 1-pound package) vermicelli 1/4 pound (1/2 cup) soft sweet (unsalted) butter 3/4 cup freshly grated parmesan cheese 4 egg yolks 1 cup heavy cream Method Bring broth to boiling over direct […]
Crabmeat Imperial
A vintage typed recipe for Crabmeat Imperial made with lump crabmeat, bell pepper, white onion, parsley flakes, butter, flour, sherry, mayonnaise and spices.
Squash Casserole – Louisiana
Ingredients 5 pounds squash 2 large onions 1 teaspoon salt 1 teaspoon black pepper 2 bell peppers 1 6-ounce can pimientos 2 tablespoons brown sugar 1 1/2 stick butter Method Wash squash and dice, peel onions and dice. Put in boiler and cover with water, cook until tender add salt and pepper. Drain off water […]
Welsh Rabbit Sauce
Ingredients 1/4 cup butter 1/4 cup flour 1/4 teaspoon salt 1 teaspoon dry mustard dash cayenne 2 cups milk 1 cup beef bouillon 1 teaspoon Lea & Perrins Worchestire Sauce 1/2 pound cheddar cheese Method Melt butter, blend flour, salt, mustard & cayenne, stir in milk add Lea & Perrins & cheese. {Serve over toast} […]
Flour Tortilla Salsa Cream Cheese Roll Ups
Ingredients 2 8-ounce cream cheese 1 cup sour cream 1 bunch green onions, chopped 3 or 4 jalapeno peppers, chopped or 5 tablespoons chopped bottled peppers, no juice 2 to 3 tablespoons Picante sauce (Pace or Ortego – Albertson’s is too sweet) Put in Cuisinart and blend 1 package flour tortillas Method Dampen four or five […]
Mushroom Hors d’oeuvres
Ingredients 1 sandwich loaf bread 1 pound fresh mushrooms 1/4 cup margarine 1 medium onion, chopped fine 8 ounces cream cheese 10 drops Tobasco 2 sticks melted butter Method Melt margarine; chop mushrooms for sauteing in margarine, add onion saute add cream cheese and Tobasco, stir. Trim crusts from bread, flatten each slice with rolling […]
Roast Duck
Ingredients 2 wild ducks 1 onion 1/4 teaspoon thyme 3 pods garlic 1 6-ounce can frozen orange juice 1 teaspoon ginger 2 tablespoon honey 2 cups water 1 apple 1/2 teaspoon caraway seed 1/4 teaspoon celery seed 1/2 cup red wine B&B sliced mushrooms 1/2 teaspoon marjoram 1 teaspoon Kitchen Bouquet Method Salt and pepper […]
Hogs Head Hash
This handwritten vintage recipe card is for a Hog’s Head Hash. Make this hash with Hog’s Head Cheese, roast beef, onion, green pepper, salt, tabasco, lemon pepper, and garlic salt or garlic powder. A vintage handwritten recipe card for Hog's Head Hash. A recipe for five molds is on the back of the card.
Cream Chalupas
Ingredients 2 pounds chicken breast 1 pound Velveeta, grated 1 can green chilies 1 pint cream 1 pint half and half 1/2 teaspoon Lea & Perrins Worcherschire Tobasco 1/4 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1 large onion 15 tortillas Method Add seasonings to liquid. Roll tortillas with chicken and cheese. Put peppers on […]
Feta Cheese Dip
1 package Lipton Vegetable recipe soup mix 16 ounces light sour cream 1/2 cup seeded diced cucumber 4 ounces feta cheese, crumbled 2 tablespoons chopped red onion 1/2 teaspoon dried oregano