French Onion Soup
Ingredients 1/4 cup margarine 1 1/2 pounds onions, thinly sliced (about 5 cups) 1 teaspoon salt 1/2 teaspoon sugar 3 tablespoons flour 2 cans (10 1/2 ounces each) condensed beef broth 5 cups water 1 cup dry red wine 1 bay leaf 1/2 teaspoon powdered sage Method Melt margarine in large saucepan. Add onions. cover […]
Salad Delight
Ingredients 3/4 pound Velveeta cheese 12 marshmallows, cut up 1 small can pineapple, crushed 1/2 pint heavy cream 1 envelope Knox Gelatine 1/2 cup water, cool 1/4 pound cheese, grated Lettuce Mayonnaise Method Melt in top of a double boiler 3/4 pound Velveeta cheese and 12 cut up marshmallows. Meanwhile, drain a small can […]
Pecan Pie Recipes – Eidson
A typed vintage recipe for a classic Pecan Pie, along with a Karo Pecan Pie, and a clipped Pecan Pie recipe. The Edison collection contains three Pecan Pie recipes on one recipe card; one typed and two clipped recipes. Here are the recipes for you to enjoy. Pecan Pie Ingredients 9-inch unbaked pie shell 1/3 […]
Mother’s Holiday Punch
Ingredients 3 cups cranberry juice cocktail 4 cups pineapple juice 2 cups apricot nectar 1/2 teaspoon cinnamon 1/2 teaspoon cloves & nutmeg Method Heat to boiling point, serve piping hot, with a cinnamon stick muddler and a lump of butter.
Four Layer Pie
A vintage handwritten recipe card for a Four Layer Pie, a pecan flour crust base, a layer of cream cheese and Cool Whip, a layer of chocolate pudding, and topped butter pecan and Cool Whip.
Quail and Rice Dressing
Method Clean quail thoroughly and soak in salted water 1 hour. Mix together: salt and pepper, garlic powder, paprika, and flour. Turn quail in the mixture then brown in butter. Place on baking sheet and cover with foil. When nearly tender, baste with broth to which white wine has been added. Rice: Cook desired amount […]
Bacon Quiche
Ingredients 10 slices bacon 1/2 cup coarsely chopped onion Unbaked 9-inch pie shell 1 egg white, slightly beaten 1 cup finely diced Swiss cheese 2 cups undiluted evaporated milk 4 eggs, beaten 3/4 teaspoon salt 1/2 teaspoon pepper Method Cook bacon until crisp. Drain and crumble; reserve drippings. Saute onion in 1 tablespoon of reserved drippings […]
Polvoron
Polvoron – Spanish Shortbread Cookie Ingredients 1 1/2 cups flour 1 cup milk powder 1 tablespoon lemon extract 3/4 cup sugar 1/2 pound butter Method Toast flour until light brown, stirring constantly, over a moderate fire. Remove from heat and cool. Then add sugar, powdered milk, lemon extract, and melted butter. Mix well and mold, […]
Dinner Rolls
Ingredients 1 cake Fleischmann’s yeast 1 cup milk, scalded and cooled 1 tablespoon sugar 2 tablespoon butler 1 egg white 3 cups flour, sifted 1/2 teaspoon salt Method Dissolve yeast and sugar in lukewarm milk. Add egg white, stiffly beaten, and flour – gradually; butter and salt. Kee dough soft. Knead lightly. Use a little flour as […]
Pepper Relish
Ingredients 12 red bell peppers 12 green bell peppers 12 medium-sized onions 1 1/2 cups sugar 2 cups vinegar 2 tablespoons salt Method Split peppers and remove seeds. Peel onions. Chop peppers and onions coarsely. Cover with boiling water and let stand five minutes. Drain. Cover again with boiling water and let stand ten minutes. […]
Joan’s Pickles
Ingredients 1-gallon dill pickles For each quart of sliced pickles: 2 1/2 cups sugar 5 pods garlic, chopped fine Method Drain liquid and wash one gallon of dill pickles, slice the pickles and put them in a crock. For each quart of sliced pickles, add 2 1/2 cups sugar and 6 pods of garlic, chopped fine.
No Bake Pumpkin Pie
Ingredients 4-ounce cream cheese softened 1 tablespoon milk 1 tablespoon sugar 1 1/2 cup thawed Cool Whip topping 1 Graham Cracker pie crust (9-inch) 1 cup milk 2 small packages vanilla instant pudding 1 16-ounce can pumpkin 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves Method Mix cream cheese, milk and sugar in a […]