January 27, 2007 by Tarrant Figlio
Jazz up your can of tomatoes retro style!
1 small onion, chopped or grated
1 tablespoon butter
No. 2 can tomatoes
¾ teaspoon salt
1 teaspoon sugar
Put onion and butter into saucepan and simmer until onions are soft and yellow. Add tomatoes, salt, sugar, heat to boiling and simmer 5 minutes. Serve immediately with a little sugar, if desired. 5 servings. The Modern Family Cookbook
Category Recipes, retro food, Vegetables | Tags: | 1 Comment
January 26, 2007 by Tarrant Figlio
One of the odder recipes we have featured at retro food has been the molded cornstarch pudding. The butterscotch pudding this month is a variation of the same recipe. I have also included the Banana cornstarch pudding variation.
Make exactly like plain cornstarch pudding, except substitute 1 cup brown sugar packed into cup for the granulated sugar. Serve with cream or milk. 5 servings.
Fold sliced bananas into the warm Cornstarch Pudding and serve with custard sauce or with cream or milk.
All three puddings from the esteemed Modern Family Cookbook
Category Desserts, Recipes, retro food | Tags: | No Comments
January 25, 2007 by Tarrant Figlio
Speaking of things in a can, I thought Boston Brown Bread only came in a can. I guess if I had thought about it I would have realized that it couldn’t have originated there. In any case, this steamed bread can be cooked in empty cans, (empty 1 lb. coffee cans work well) or those nice bread molds that Pampered Chef sells, or just about any mold you can dream up. This very healthy bread is best served with a nice bit of cream cheese spread on top in my opinion.
1 cup corn meal
1 cup whole rye flour
1 cup whole wheat flour
1 teaspoon soda
1 teaspoon salt
¾ cup molasses or sorghum
2 cups buttermilk
½ cup seedless raisins
Spoon corn meal and the flours into cup to measure and turn into sifter. Add soda and salt and sift into 3-qt mixing bowl. Return bran remaining in sifter to mixture and stir well.
Combine molasses and buttermilk, add to the dry ingredients, and stir until dry ingredients are just dampened, then beat hard for a minute. With the last few stirs, add the washed and dried raisin. Pour batter into well-buttered molds, filling them â…” full. Put on lids (or use aluminum foil to cover). Steam for 50 to 60 minutes, or until springy when pressed and no longer sticky. To improvise a steamer, set a rack in the bottom of a deep kettle, cover the bottom with boiling water, and place molds on the rack; cover tightly. Replenish water as it boils away. Cool in the molds for a few minutes; then turn out and serve warm. Makes enough for three 2½ cup molds-10 to 12 servings.
Category Breads, Recipes, retro food | Tags: | No Comments
January 24, 2007 by Tarrant Figlio
You know I am a fan of Welsh Rarebit. This slightly more colorful variation includes tomatoes in the cheese sauce. Enjoy!
1 10½-oz can tomatoes
2 tablespoons butter
3 tablespoons flour
¾ cup milk
1 cup grated sharp cheese (¼ pound)
1 teaspoon sugar
1 teaspoon salt
5 slices buttered toast
5 slices pan-broiled bacon
Put tomatoes through sieve and heat purée to boiling point. Melt butter, blend in flour, and stir constantly while adding milk; continue to stir over direct heat until sauce boils and thickens. Remove from heat and stir in grated cheese, sugar, salt and hot tomatoes. Serve immediately on hot buttered toast. Garnish with bacon. 5 servings. The Modern Family Cookbook
Category Cheese, Recipes, retro food | Tags: | 1 Comment
