December, 2006

  1. Apricot Bavarian

    December 18, 2006 by Tarrant Figlio

    Dig this retro gelatin dessert!

    2 teaspoons plain gelatin
    â…“ cup cold water
    ¾ cup apricot purée
    ¾ cup XXXX sugar
    ½ cup whipping cream or evaporated milk, chilled
    2 teaspoons lemon juice

    Soften gelatin in cold water. Heat apricot purée to  boiling, add sugar and softened gelatin and stir until dissolved. Cool until mixture becomes thick and syrupy. Whip thoroughly chilled cream or evaporated milk, using chilled bowl and beater. When stiff, add  lemon juice and continue beating until well blended. Fold into apricot mixture, turn into mold, and chill until firm. Unmold onto chilled serving plate. 5 servings. The Modern Family Cookbook

    Category Desserts, Fruits, Recipes, retro food | Tags: | 2 Comments

  2. Spanish Sausage

    December 15, 2006 by Tarrant Figlio

    Another retro “Spanish” meat recipe. Reads more like sausage with tomato gravy to me. I would whip up some grits to go with. The simmer time seems way long to me. I would go with 30 min-45 mins. Check your sausage for doneness and remove.

    1½ lbs pork sausage, country sausage
    No 2. can tomato juice, or No. 2½ can tomatoes, strained
    ½ cup finely chopped onion
    ½ cup finely chopped green pepper
    ½ cup finely chopped celery
    ½ teaspoon salt
    Dash of pepper
    1½ teaspoons sugar
    2 tablespoons flour
    ¼ cup water
    Grated parmesan cheese

    Shape sausage into 10 patties and brown in hot skillet. Now pour off half the accumulated fat and add tomato, onion, green pepper, celery and seasoning. Cover and simmer 1 hour. Remove sausage to a hot platter. Blend flour and water and when smooth, add to tomato juice in which sausage was cooked. Stir until it boils and thickens. Pour sauce over meat; sprinkle with cheese. Serve hot. 5 servings. The Modern Family Cookbook

    Category Meat, Recipes, retro food | Tags: | No Comments

  3. Creamed Shrimp

    December 14, 2006 by Tarrant Figlio

    In order to cream anything you make a white sauce. Today’s entry into cream sauced goodness, defenseless shrimp!

    Personally, I would skip the pickles and capers part and throw in a good couple of teaspoons of old bay seasoning and maybe a splash of sherry before serving over rice.

    Creamed Shrimp

    2 lbs. green shrimp, or 3 5-oz cans shrimp
    4½ cups medium white sauce
    2 tablespoons finely chopped sweet pickle or capers.

    Clean and cook shrimp. Or clean canned shrimp by removing dark veins down backs, then rinse in cold water. Fold cooked or canned shrimp into hot white sauce in top of double boiler and continue heating over until they are hot through, abut 15 minutes. Turn into a serving dish and sprinkle pickles or capers on top.

    The Modern Family Cookbook

    Category Fish, Recipes, retro food | Tags: | 1 Comment

  4. Apples

    December 13, 2006 by Tarrant Figlio

    It is Apple week here at retro food. I didn’t mean for it to be, it just happened. I can’t possibly share the menu recipe for escalloped apples without sharing the recipe right above it…one of my favorites: cinnamon apples.

    Cinnamon Apples

    5 tart cooking apples
    2 cups sugar
    1 cup water
    ¼ cup cinnamon red-hot candies (imperials)

    Wash, pare and core apples. Make a syrup of sugar, water and red-hots. Place apples in the syrup and cook gently 15 to 20 minutes, until just tender, turning the apples frequently so all sides becume ocolored. Cool and serve in the syrup as a dessert; or lift out, draining throughly, and serve on lettuce leaves with mayonnaise as a salad. Syrup may be saved and used again, adding more water and a few more red-hots has needed. 5 servings.

    Escalloped Apples

    2 lbs. tart cooking apples
    ½ cup sugar
    3 tablespoons buttter

    Pare, core and thinly slice the apples. Arrange apples in 3 layers in a buttered casserole, sprinkling each layer with sugar and dotting with butter. Cover the casserole and bake in a 350° F. oven 30 to 40 minutes or until apples are tender. Serve hot or cold. 5 or 6 servings. The Modern Family Cookbook

    Category Fruits, Recipes, retro food | Tags: | No Comments

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