March, 2007

  1. Cucumber and Onion Salad

    March 27, 2007 by Tarrant Figlio

    Nice, simple, refreshing, a nice, nice salad. Truly a favorite!

    1 large cucumber
    Crisp lettuce
    ¼ cup sliced green onions
    â…“ cup French Dressing

    Wash, pare and slice cucumber. Trim onions, wash and slice crosswise, then add to cucumbers and toss. Serve in lettuce cups. 5 servings.
    If preferred, cucumber slices may be marinated in vinegar diluted with water, drained, then combined with onion and served with mayonnaise or Russian Dressing, instead of French Dressing. The Modern Family Cookbook

    Category Recipes, Salads, Vegetables | Tags: | 2 Comments

  2. Ginger Ice-Box Cookies

    March 26, 2007 by Tarrant Figlio

    I love ginger cookies, especially homemade ones. You can jazz these up a bit with some Ginger chips. (Ok, so I would eat the ginger chips while making these but if you have self-control…really yummy) Any molasses will do in my opinion, though I have to admit a fondness for retro molasses favorite Brer Rabbit Blackstrap Molasses.

    In case you are unfamiliar with refrigerator cookies…these are the vintage precursors to today’s ready to bake cookies…except SO MUCH BETTER. No weird chemical taste, nice ingredients and well, delicious.

    4 cups all-purpose flour
    1 teaspoon soda
    2½ teaspoons ginger
    ½ teaspoon salt
    1 cup shortening (part butter)
    1 cup sugar
    ½ cup sorghum molasses
    2 egg, unbeaten

    Sift flour, measure and resift 3 times with soda, ginger and salt. Cream shortening, blend in sugar, add sorghum and eggs, and beat vigorously until smooth and fluffy. Then add flour mixture and stir until thoroughly combined. Pack into a refrigerator freezing tray lined with waxed paper and chill until very firm; or shape in roll and wrap before chilling. Do not freeze. When ready to bake, slice â…›-inch thick, place on buttered cookie sheet, and bake in a moderate oven. (400° F.) for 10 minutes, or until nicely browned. The dough may be kept in the refrigerator for several days, if well wrapped and sliced and baked as cookies are needed. Makes about 6½ dozen cookies. The Modern Family Cookbook

    Category Cookies, Desserts, Recipes, retro food | Tags: | 1 Comment

  3. Cream of Carrot Soup

    March 25, 2007 by Tarrant Figlio

    Not much to say about carrot soup. Its good for you! Antioxidants and helps you see better at night, right? Use skim evaporated milk for even more healthy goodness. This is quick and easy+ good for those of us who need our veggies well cooked.

    Use pre-cut baby carrots or sliced carrots if you want to skip the scraping/slicing. Of course a blender or food processor will stand in well for your ricer in this. Add a bit of pepper and/or ginger to perk it up.

    Cream of Carrot Soup

    1 bunch carrots
    2 tablespoons butter
    1 tablespoon chopped onion
    ¼ cup flour
    1â…” cups evaporated milk
    1 teaspoon salt

    Scrape carrots, slice and cook in 2½ cups boiling water until perfectly tender; drain, saving water. There should be about 2¼ cups, if less, add fresh water. Put carrots through a ricer or food mill. There should be 1¼ cups riced carrots. Melt butter, add onion and cook until soft. Blend in flour, then add evaporated milk and water from carrot; stir over direct heat until mixture boils and thickens. Now stir in riced carrots and salt and reheat. Serve piping hot with crisp crackers or croutons. 5 servings. The Modern Family Cookbook

    Category retro food | Tags: | 1 Comment

  4. Mincemeat Custard

    March 24, 2007 by Tarrant Figlio

    Good luck making this one in March if you don’t have mincemeat on hand. You might have some leftover from the holidays so go poke around your cupboard. I do not! And, our supermarket doesn’t either. Hmph. Of course, you might go really retro and have some from putting it up yourself.
    3 cups milk
    3 eggs, beaten slightly
    ¼ cup sugar
    ¼ teaspoon salt
    5 tablespoons prepared mincemeat

    Scald milk and stir slowly into eggs. Stir in remaining ingredients and pour into greased custard cups. Set cups in pan of hot water and bake in a moderately slow oven. (325° F.) about 30 minutes or until custard tests done. 5 servings. The Modern Family Cookbook

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

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