Oven Cookery by Anchor Hocking 1974

Here we have some kind of psychedelic colors on this booklet. Pinks and oranges...wow! Now let me tell you how I make my selections. Since I have come back to my blog I have decided to do two recipes from each pamphlet: one, a normal sounding recipe, and one, the weirdest sounding thing I can find in the book. There aren't always really weird recipes, but I do my best to find them. I struck pay dirt here. At least I thought so. This is a recipe I couldn't ever get anyone in my family to even try a teaspoon of...cowards! It is...

Clam and Eggplant Casserole!

What! Clams and eggplant! What fresh Hell is this?? What sadist put this together? Anchor Hocking, that's who!

1 med. eggplant, peeled and cubed
1 med. onion, chopped
1/2 clove garlic, finely chopped
1/2 stick margarine + 1 Tbsp for the buttered crumbs
1/4 cup chopped parsley
1/2 cup finely chopped celery
1 1/2 cup bread crumbs
2 7-oz. cans minced clams, reserve juice
1 Tbsp lemon juice
1/2 cup cream
1/4 cup buttered crumbs

Cover eggplant with cold water in saucepan. Simmer 2 minutes, then drain. Saute onion with garlic in margarine until tender. Add parsley, celery, and bread crumbs. Mix with eggplant and place in buttered 8 inch square casserole. Add clams mixed with lemon juice. Pour milk and clam juice over all.  Sprinkle crumbs on top. Bake at 350-degree oven 40 minutes. Yield: 4 large servings.

All right! Results time! It smelled really good. It looked very nice with the crispy breadcrumbs on top. But I knew what was hiding beneath...eggplant and clams!
Guess what? You probably won't believe me...it was...really good! I was shocked! I don't dislike clams, especially in clam chowder or smoked, but with eggplant? I practically did a little happy dance in the kitchen after I tasted it. A weirdo recipe that was actually good; really good. I know you probably don't believe me. Let me put it this way: if you like clams and are at worst, ambivalent to eggplant, give it a try. See for yourself.

One caveat: eat it all in one sitting because it didn't fulfill my expectations on the reheat. Maybe I need to reheat in the oven instead of the microwave. I will try it that way and see.

Next up...

 Pineapple Swirl Cake

Sounds good! I was up at 4:30 this morning baking this cake because... I live vampire hours. Me and Bela Lugosi.  

I can (8 3/4 oz.) crushed pineapple
1/3 cup shortening
1/2 cup granulated sugar
1 egg
1 tsp. vanilla
1 1/4 cups sifted all-purpose flour
1 1/2 tsp. baking powder
1/3 cup brown sugar
3 Tbsp. butter or margarine, melted
1/2 cup flaked coconut
1/3 cup chopped walnuts

Drain pineapple well, reserving 1/2 cup syrup. Cream shortening and granulated sugar. Add egg and vanilla; beat until light. Sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beginning and ending with flour mixture. Spread half in a greased 8-inch square baking dish; spread with pineapple. Top with remaining batter. Combine remaining ingredients; sprinkle over all. Bake in a preheated 350 degree oven about 35 minutes. Yield: one 8-inch cake. 

Okay. This is obviously the "normal recipe" from this booklet. A couple of notes on the ingredients: As we all know, every year cans are getting smaller and smaller. You are paying the same (or more) and getting less and less. I was unable to find a 8 3/4 oz can of pineapple. They are now only 8 oz. That's almost a full ounce less (obviously) and is going to affect how much pineapple flavor you are going to get. This also affects the amount of juice. I was just barely able to squeeze out the required 1/2 cup of liquid. I really hate this, as I am sure all "vintage" cooks do. Nevertheless I made it do.
Also.. I was unable to locate my walnuts so I substituted pecans. I usually prefer pecans so this was no great loss. 
The result: A really easy and quick-to-make cake! (Except for the sifting. I am not a huge fan of sifting.) It turned out very moist and flavorful- would have been nice with a bit more pineapple. The topping was delicious. This would be great for breakfast as a coffee cake or for dessert with your after dinner coffee.  Enjoy!  

 

 

Selected Recipes featuring Salad & Cooking Cream by Lansing Dairy Company 1937

Hi all! What a fun booklet this is! It was a gift from my sister. I love this lady's attractive Marcel wave. I knew it was from the thirties before I even looked. Oh, if only I looked this lovely in the kitchen. Heck, you could serve a plate of almonds floating in a sea of yellow cream with tomato sharks swimming around and who would be looking at the food. 

Let me inform you first off that "Salad & Cooking Cream" is a very fancy term for what we call sour cream. Good. I was afraid I might not be able to use this recipe booklet if it was something bizarre and discontinued.  

In the spirit of trying the strangest recipe I could find...

Buckle yourself in, it's going to be a bumpy ride... I present to you:

Liver in Soured Cream

1 1/2 pounds liver, unsliced (I couldn't find unsliced, I mean, really! So I used sliced)
1/4 pound salt pork
1 cup soured cream
1/4 teaspoon pepper
1 medium onion
1 teaspoon salt

Use either beef or pork liver (I used beef). Place in casserole. Dice salt pork and insert the pieces into the top surface of the liver. (Or do as I did and line them up like little tin soldiers on top of the liver. Honestly, I was tempted to take a picture of this bloody monstrosity with its little dead pork soldiers lined up in their fatal formation and post one of those, "NAILED IT" photos, but I just couldn't.) Arrange onion over this, add salt and pepper. Pour over this the soured cream and bake until tender  in moderate oven. The liquid remaining in pan may be mixed with flour and milk and served as gravy. (I didn't bother with this.)
I set the oven at 350 degrees and cooked for 1/2 hour. At this point it was still quite bloody. I put it in for 15 more minutes and that seemed to do the trick.
Let me tell you, this dish is not going to win any awards for presentation  But...God help me...I liked it. Perhaps I should have mentioned beforehand, but I am a real liver fan. I know...I'm sick. But seriously, if you are a liver lover like myself this is a very tasty dish to make when the rest of the family is on vacation and no one will see you consuming it. Or..if you live in a cave and can hide in a corner and eat it, that will work too. Happy consuming, my fellow golems.

Holey cheese, you guys. This is THE most disgusting looking thing I have ever tried to reheat. I must be honest with you when I say it looks like someone used my casserole dish as an emesis basin. Nevertheless, I was stout-hearted and pushed through. Tasted swell. Plus, found a new use for my sleep-mask (blinder).

This next recipe also sounds kind of strange, but I love pie and have never had anything that sounded like:

Soured Cream Honey Pie

3 eggs, separated
1/2 cup honey
2 Tablespoons flour
1/2 to 3/4 teaspoon cinnamon (according to taste)
1 cup soured cream
1/4 cu sugar for meringue
1 baked pie shell

Separate the eggs and beat the yolks. Add the honey, which has been blended with the flour and cinnamon. Stir in the soured cream. Raisins or chopped dates may be added, if you like them. Cook in a double boiler until thick. Pour the filling into a baked pie shell. Beat the egg whites until a stiff froth is formed. Add 1/4 cup of sugar, beating until stiff. Spread this fluffy topping over the pie and brown quickly in slow oven (Google says 300 degrees, if you were wondering). 

I kept putting off making this recipe because of the meringue. My meringues turn out about 95% of the time.  It's that remaining 5% that makes me hesitant. Anyway, I finally sucked it up and gathered my ingredients. 
The recipe was very easy to put together; used mostly ingredients I already had on hand, and... turned out great. Even my meringue was beautiful. Yea! 
The resulting pie has a kind of custard-y texture and a flavor reminiscent of a very mild pumpkin pie (the cinnamon, I guess).
Oh, by the way, regarding the meringue: I don't know if I have a lousy oven or what, but it did not brown exactly "quickly". I did keep a constant eye on it to make sure I didn't end up with a hard brown crust. I took it out the minute it had a pale golden-brown appearance... and it was just right.
I did not add raisins or dates, though I'm sure that would have been just dandy.

So... two yummy recipes, probably some more good ones in here too. Thanks to my sis!  

 

Family Suppers

By Shake 'N  Bake / General Foods Corporation 1980

 
This particular recipe booklet isn't super vintage, but hey, 25 years old still counts. The booklet contains mostly recipes for chicken with an occasional recipe using pork.
I have honestly never bought Shake 'N Bake in my life. I remember my mother making it on occasion and I remember her letting me do the shaking every now and then. What can I say, cheap thrills.
So, this is my introduction to Shake 'N Bake:

Yep! Taco Chicken!

I consider myself lucky that the two main ingredients in this recipe (besides the chicken) are still available, and in their original form. It is a common problem when using vintage cookbooks to find that an ingredient is no longer on the market or that the size of the product has been reduced drastically. (You ought to see how huge regular rolls of toilet paper used to be in the day. But I digress.) Here we go:

1 cup taco-flavor tortilla chips (read: Doritos)
1 envelope Shake 'N Bake Seasoned Coating Mix for Chicken - Barbecue Style
2 1/2 pounds cut-up chicken
1/2 cup shredded cheddar cheese

Place chips in shaker bag and crush finely. (Note: make them really fine so they don't sink to the bottom.) Add the Shake 'N Bake: shake to blend. Prepare, coat, and bake chicken as directed on package. Sprinkle with cheese and bake 5 minutes longer, or until cheese has melted. Serve with shredded lettuce, if desired. (I couldn't think of one reason why I would desire this, so I skipped it.)
Makes 4 servings 

I used 5 chicken thighs so for me it was 5 servings. There was plenty of the mix so no problem. As you can see, this is a really easy recipe. Great for evenings when you don't have a lot of prep time available to you. This turned out really great. One bad thing...all those leftover Doritos in the bag calling out to me!

Next up...

Pizza Chicken

I like pizza. I like chicken. Win-win, I figure.

1 envelope Shake 'N Bake Seasoned Coating Mix for Chicken - Barbecue Style
1 teaspoon oregano
2 1/2 pounds cut-up chicken
3/4 cup shredded mozzarella cheese

Place Shake 'N Bake and oregano in the shaker bag; shake to blend. Prepare, coat, and bake chicken as directed on package. Sprinkle with cheese and bake 5 minutes longer, or until cheese has melted. Do not spoon pan drippings over chicken. Makes 4 servings.

I, once again, used chicken thighs. (All out of those now.) Once again, easy. Unfortunately, not as good as the Taco Chicken. Contrary to the recipe's name. It tasted nothing like pizza. The small amount of oregano just wasn't enough to compete with the overpowering barbecue flavors. I even used a brand new bottle of very fresh, very fragrant oregano. Don't get me wrong. The chicken was good, but I might just as well have made the chicken just as directed on the box.

So.. I recommend trying the Taco Chicken. It's easy and it's a different take on the plain barbecue style Shake 'N Bake

Presto Cooker Recipe Book

by the National Pressure Cooker Company 1946

As you can see, this booklet is pretty beat up.  I think it's seen a lot of action. I think that's a good sign. Must be good recipes within!
I decided to select two recipes again. I think I will try to do that with all my booklets I try. The first recipe I wanted to try was cornmeal which you make up in the cooker and then slice and fry later, after it sets up. I haven't had cornmeal mush in ages, but I remember I thought it was quite tasty.
Bad news though. Firstly, I don't own a Presto Cooker (model 40) or any other Presto Cooker. Nor would I use a vintage one if I had it. My mother used to tell horror stories about pressure cookers exploding every time she used hers to make us dinner. I always stayed out of the kitchen when she was using it. Apparently if you didn't know what you were doing a pressure cooker could be a regular time bomb.
I purchased a Fagor pressure cooker for myself. Nice and new and much less scary. The Presto model 40 was a 4 quart pressure cooker, so that's what I used for my recipes.
Back to the bad news. The Fagor pressure cooker stresses most strongly that you are not to use it for cereals. These cereals include cornmeal as well as oatmeal, cream of wheat, wheat meal, malt-o-meal, and gruel. Darn it! No gruel! Ever since seeing Mr. Henry Woodhouse gumming it down in Emma I have wanted to try that sweet cure-all myself! And I had to change my plans.
Look how yummy those cereals look, though:

Well... maybe not so much.

`Onward...to... Swiss Steak!

There were two different recipes for Swiss Steak. I chose number one because it didn't have any tomato products in it. I remember my Mom's Swiss Steak being very good, but I absolutely do not remember a tomato sauce base. Yet, everywhere you look for Swiss Steak recipes they all have tomatoes in them. I was beginning to think I was crazy. My Mom made it in a brown gravy. So I was thrilled to find this recipe.
Here it is:

Swiss Steak - No. 1

2 lbs. round steak, 1 inch thick
2 Tbsp. Flour
1 small onion, cut fine
2 Tbsp. horse-radish
Salt and Pepper
2 Tbsp. fat (I used Crisco)
1/4 cup water

Method: Cut steak into serving pieces. Mix flour with salt and pepper.  Pound steak on both sides. (Had a frustrating day? Take it out on your steak). Roll steak into seasoned flour. Heat cooker; add fat. Brown meat in hot fat on both sides. Sprinkle onion and horse-radish over meat and add water. Place cover on cooker. Allow steam to flow from vent pipe to release all air from cooker. Place indicator weight on vent pipe and cook 15 minutes with stem at cook position. Let stem return to down position. 

Ta-da, you're done! Well, not exactly. First of all, modern cookers aren't built quite the same way. You will just have to read the instructions for your specific cooker to understand how yours works. The main thing is that once your cooker is at it's full steam it should take 15 minutes to cook. Then do as the instructions say and let the food sit in the cooker for 10 to 15 minutes or however long it takes your "stem" to return to a down position.  I made a mistake and did not do this. I was unsure what to do after the 15 minutes so I turned the dial on mine to instant pressure release. My high-pitched squeal was no doubt heard throughout the entire neighborhood as a powerful blast of steam went shooting across the kitchen! Not only that, but by not waiting for it to sit for a bit it was not as tender as it should of been. You see, during those 10 or 15 minutes while you wait for the pressure to go down, the food is actually still cooking.

The results: a tender piece of meat created from a notoriously tough cut of beef. I read online that this dish got it's name because the Swiss are well-known to be cheap and that's why they created this way to make a cheap, tough meat tasty and tender. Now...I did not say this, I only read it online. Probably just a bunch of hooey. 

Other notes: This did not end up tasting like my Mom's recipe. I'm pretty sure there was no horseradish in hers, but it was still good, and I found that it was actually better tasting as leftovers, which is unusual, for me anyway.

Now, this next recipe was supposed to be the cornmeal mush recipe. As I mentioned earlier, my Fagor cooker said "No way, Jose". Apparently the cereal bubbles up into the lid and gums up the works. So I peeked through the book to see what I could make with ingredients I already had on hand. I found:

Barbecued Chicken

I love barbecued chicken, but I don't have it too often. Rarely actually. Also, I didn't have a whole chicken, cut in pieces, but I did have 2 1/2 lbs of chicken drumsticks I bought because they were on sale pretty cheap. They're actually my least favorite cut of chicken, but cheap is cheap. (Hey! maybe I'm Swiss!...just kidding).

2 to 3 1/2 lbs chicken
Paprika
2 Tbsp. Shortening
Salt
1/2 cup chili sauce
1 onion, minced
2 Tbsp. vinegar
1 Tbsp. water
1/4 tsp. pepper

Method:  Cut chicken into serving pieces. Sprinkle with paprika. Heat cooker and add shortening. Brown chicken and then season with salt. Combine chili sauce, onion, vinegar, water, and pepper and pour over chicken. Place cover on cooker. Allow steam to flow from vent pipe to release all air from cooker. Place indicator weight on vent pipe and cook 15 minutes with stem at COOK position. Let stem return to DOWN position. 

Now, as with the Swiss Steak recipe you have to follow the instructions given with your cooker. This time I waited 10 to 15 minutes before I used the release steam valve.  It made all the difference. The chicken was just fall-apart tender and very juicy. I would not say that this tasted like barbecued chicken, however. But if you like super tender chicken in a tangy tomato-based sauce I recommend this recipe. It really made the house smell delicious. In fact the smell was so strong I could hardly get to sleep that night from smelling it. Today (two days later) I just had some of the leftovers, and, once again, like the Swiss Steak, it was even better than the first time around.     

I am really liking food that comes from the pressure cooker. I will not lie though. I still fear it somewhat. Childhood fears really stick with you... and did you know that if you make faces at people, your face might stick that way? I learned that in my childhood too!

Four Novel Sandwiches

For special affairs yet easy to prepare

Not much to look at, this little fold-over pamphlet. It was put out by The Langendorf United Bakeries, Inc. California. No date but the company was in existence in the early 1920s.  I'm going to guess that this pamphlet came from the late 20s. The company does not exist anymore. Langendorf Royal Bread was known for it's softness as the pamphlet claims,  "most breads will not roll without breaking." Never fear however, with Langendorf you can roll, roll away!
I tried two of these dainty tea-room style sandwiches.

Pimiento Neapolitan

Trim the thin bottom crusts from a loaf of Langendorf Royal White and a loaf of Royal Whole Wheat. Cut each loaf lengthwise into four even slices, discarding the top crust. Spread all facing sides with a creamed mixture of  3/4 pimiento cheese and 1/4 butter. Stack alternate dark and light slices, press together firmly, trim side crusts and serve cuts from the end like layer cake.

That's the whole recipe. I had quite a difficult time with this one. For starters, bread just doesn't come unsliced anymore. Certainly not the soft type of bread required for this recipe. I decided I might be able to make it work with bread I had baked from frozen bread dough...unfortunately all I could find was white. I bought the frozen white dough and headed to the bakery to see what was available in wheat. I had to settle for an oval loaf of whole grain wheat bread...not soft. In putting together this sandwich there was a lot of waste, especially with my attempts to make an oval loaf square. Also cutting off all the crusts was wasteful. Thank goodness I have a backyard full of woodland critters who were happy to eat the cast-offs.
In the end I managed to produce a facsimile of the recipe, but because of the texture of the wheat bread, the whole composition was just off. It was soft, chewy, soft, chewy.

Sorry; not the best picture, but I'm new at this.
So...in the end this was a dud for me...plus a waste of bread.

next up...

Peanut Butter Honey Roll

 Cut slices a quarter of an inch thick, long ways of a loaf of Langendorf Royal White beginning at the bottom. Then trim off the crusts. Spread the slices evenly with peanut butter previously mixed with honey (3/4 peanut butter and 1/4 honey). Roll slowly from end to end. To serve, cut dainty slices from the roll. 

This was much easier. Once again I used bread baked from frozen bread dough. It was nice and soft and easy to roll. The peanut butter / honey mixture was proportioned just right, very nice. Aside from cut, spread, roll, slice, the only additional advice I would add is to refrigerate the roll before making your slices to maintain the roundness of the roll. 
Here is another bad picture...sorry.

As you can see, I was a little over-zealous with the amount of peanut butter I used. I would suggest spreading  it thinner than I did. Still and all, very tasty. Usually I am the only one to try these recipes but I can tell you that this one gets not just one, but two thumbs up.
As I was eating a "dainty slice" a little squirrel-beggar came to the sliding glass door and looked in longingly. I shared my lunch with him and he was so delighted he did a little squirrel-jig. Just as he was about to leave he winked at me, and gave me the thumbs up. So...there you are.
My additional input on this one is... unless you're heading to your weekly bridge party and are providing the goodies, just mix up the peanut butter and honey and spread it on bread like a regular sandwich. It's much better than the store-bought honey peanut butter. Also, don't eat it outside unless your are prepared to share with squirrels.
Happy eating!

Laura Scudder Presents

A new Bag of Tricks for Hosts and Hostesses

1956, I believe

After over 5 years time I have pulled out my old recipe pamphlets again and am going to prepare and sample these marvelous goodies from the past.
This particular booklet has seen some wear to be sure. I have seen two others similar to it on eBay, but they were both bright yellow and circa 1950. This booklet appears to have the same content, although with a later printing and an off-white color.
As I mentioned previously, Laura Scudder products still exist and if you go to their website or YouTube you can check out some of their old commercials. I think their products are strictly West coast. I know that I, being from Michigan, have never previously heard of them.
The booklet itself is studded with amusing cartoon-y drawings. Here are a few of them:

This is from the cover. As you see this wily chef has captured in a clear bag, a small bluebird wearing what appears to be a boater hat and is quite pleased with himself. What he intends to do with the small bird we will never know. It is probably for the best.

Now, here's something you've probably never seen! Did you know that fish were notorious palate ticklers? The little devils! What has he on his mind? As you can see, out dear lady is blushing furiously. Could it be she's a ... Pisces!!!! If so, this fish has hit the jackpot! Ring-a-ding-ding!

I deliberated over including this particular image as it is quite menacing and could come back to you in your nightmares. "Big American Cheese Ogling (yes! they admit he is ogling) Blue Bird Chip.
That look on his face...the sly, winking eye...run Miss Chip! Run for your life! Protect your virtue!

Okay, now for the recipes. Number one:

Deviled Crabs

Make sauce of 2 Tblspns. of butter, 2 of flour, and scant cup of milk. When it boils, add 1 cup flaked crab meat, salt, pepper to taste.  Heat through, add beaten yolks of 2 eggs, teaspoon of chopped parsley.  Cool and add 2 Tblspns. sherry. 

Fill well-washed crab shells or ramekins, rounded over.  Sprinkle with crushed potato chips, dot with butter.  Sprinkle with pepper.. Bake until browned; serve with slices of lemon.

(Now, to be completely truthful, I had all intentions of purchasing crab meat but when I got to the seafood counter and saw the price.. $18.00.. I balked. I am afraid that is not really in my price range. I cheated and bought the Crab Classic imitation crab which is a blend of Alaska Pollock and King Crab. So there is some actual crab in there. I have purchased this many times and I, personally like it.
But.. if you can afford the real thing, I say "go for it".)

This recipe turned out quite nicely. It had a rich texture due to the creamy white sauce and egg yolks. The sherry was a nice touch and even the salty crispy potato chip topping enticed the taste buds.
I think it would be nice served with a dollop of seafood sauce on the side to add a zingy contrast to the rich sauce.

Recipe number two:

Pigglenuts

 (Confession: I picked this recipe because it was called pigglenuts!  What a fun word to add to one's vocabulary.. "I forgot to pick up the milk at the grocery store...oh, pigglenuts!"  "I ate all the Halloween candy and there are children dressed as monsters banging on my door.. oh, pigglenuts!"

Choose your situation. You can't go wrong.)

Wrap curls of bacon around Laura Scudder's Walnut Meats.  Secure with tooth-pick.  Broil until crisp.  Serve speared into half an orange or a wooden "tooth-pig". 

As I mentioned in the previous post, Laura Scudder no longer produces nuts.  But when she did they were toasted nuts. So first I had to toast the walnuts which proved to be very easy. I just chose some nice sized walnut halves, popped them onto a pizza pan and threw them in a 375 degree oven for 5 minutes. They were just right.  I  chopped the raw bacon in half and wrapped half a piece of bacon around each toasted walnut. I didn't even need to use toothpicks. I just set them on the same pizza pan I had used earlier and slid it in the oven. Let me tell you, they did not take time to broil. They were crispy in a matter of a couple minutes. I took them out and they smelled wonderful. Then I got out the toothpicks and speared one.  Oh. My. Gosh. It was so good!  I couldn't believe it! After all this was a recipe I chose based on name only.
Verdict: I don't throw soirees (and if I did, anyone who attended a "soiree" would probably be too snooty to eat something called a "pigglenut"), but if I did I would be on eBay looking for a "wooden tooth-pig" to present these babies in all their bacony glory. For those of you who have never heard of a "tooth-pig" I will present to you the accompanying drawing (cute isn't he?):

It's been over five years, but I thought I'd start it back up again.

Coming soon... two new recipes from the Laura Scudder Company. 

A quick check shows me they are still in business and have been since 1926. They carry a wide range of potato chips including some interesting flavors such as "Stuffed Jalapeno" and "Chile Limon". They also carry dip mixes, cheese snacks and peanut butter. The only product they don't seem to still carry are "Toasted Nuts of All Descriptions".