Green Goddess Dressing
A vintage recipe for three versions of Green Goddess Dressing, one from Chef Philip Roemer, one from the West Coast Cookbook, and one from Spice Islands.
Blender Hollandaise Sauce
Ingredients 3 egg yolks 2 tablespoons lemon juice 1/2 teaspoon salt {four grains cayenne} 2/3 cup butter Method Put in blender eggs, lemon, salt, and turn on the blender, add butter slowly.
Salad Dressing
Ingredients 1 cup oil 1/3 cup wine vinegar 4 teaspoons sugar 3 teaspoons salt 2 teaspoons pepper 2 teaspoons dry mustard 2 teaspoons garlic seasoning or crushed 2 teaspoons horseradish Method Mix in a jar and shake.
Ozark Pudding
Our most popular recipe in the pudding category is a hand written recipe from the San Franscisco collection that is attribute to the “Presbyterian Ladies” for an “Ozark Pudding”.
Date Nut Pudding
Ingredients 1 cup chopped nuts 1 cup cut-up date 2 eggs, beaten 1 cup white sugar 2 tablespoons flour 2 teaspoons baking powder (Royal) 1/2 teaspoon salt 1 cup milk 1 teaspoon vanilla 9 soda crackers (crushed) Method Bake in 300-degree oven about 45 minutes in 9-inch by 9-inch pan. Top with whipped cream.
Mousse au Chocolat
Ingredients 1 package 8-ounce semi-sweet chocolate pieces 1/3 cup hot brewed coffee 4 egg yolks 2 tablespoons apricot brandy or any brandy 4 egg whites 3 tablespoons sugar Method 1. Put chocolate pieces and hot coffee in a blender; whirl 30 seconds or until smooth. 2. Add egg yolks and brandy; whirl on high 30 […]
Fresh Orange Pudding
Ingredients 1 envelope Knox gelatine 1/4 cup cold water 1/4 cup boiling water 2 cups orange juice 1/8 teaspoon salt 1/2 cup sugar Fresh orange slices Method Dissolve 1 envelope Knox gelatine in 1/4 cup cold water. Stir in 1/4 cup boiling water, stir until dissolved. Add 2 cups orange juice, 1/8 teaspoon salt, […]
Colorful Salad
Ingredients 1 package lime Jell-O 2 cups water 1/2 cup firmly shredded cabbage 1/2 cup chopped apples 1/2 cup chopped pimentos 1/4 cup slivered almonds 1/2 teaspoon salt Method Dissolve gelatin in 1 cup boiling water. Add cold water, chill until slightly thickened. Fold in cabbage, apples, pimentos, almonds, and salt. Pour into loaf pan […]
Corn Relish
Ingredients 12 ears of corn 1/2 kettle tomatoes 1 quart cucumbers 1 quart vinegar 1/2 cup salt 1 quart sugar 1 quart onions 6 green peppers 2 red peppers 1 ounce celery seed 1/2 ounce turmeric 1 ounce mustard seed Method Cook 1 1/2 hours, can.
Pot de Creme
Ingredients 3 eggs in a blender 1 package Semi-sweet chocolate bits 1/2 teaspoon vanilla; blend 1 cup canned milk, heated very hot and add to the first mixture very slowly while blender is on low. Cool slightly and add 2 tablespoons Rum
Apple Pudding
Also included in the San Francisco collection is a recipe “Apple Pudding”, this recipe has fewer eggs and less flour than the Ozark Pudding recipe in the collection.
Cranberry Salad
Ingredients 1 package lemon Jell-O 1 1/2 cups boiling water 1 can (small) crushed pineapple, drained 1 can whole cranberry 1 orange, diced small (optional) 1/2 cup finely chopped celery Method 1 package lemon Jell-O, 1 1/2 cups boiling water – let stand until cool, then add: 1 can (small) crushed pineapple (drained), 1 can […]