‘Recipes’ Category

  1. Dream Bars

    February 23, 2011 by Tarrant Figlio

    Nothing quite so dramatic and not a thing foreign about today’s dish. This quick easy dessert comes from the Alachua General Hospital Auxiliary Cookbook, 1969 contributed by a Mrs. Ike Ganey. I bet her family loved these dream bars! I know our family does.

    Dream Bars

    1/2 cup brown sugar
    1 cup flour
    1 stick oleo

    Mix and press into a greased and floured 9 x13 pan. Bake 10 min at 350 and remove from oven and cool while mixing:

    1 cup brown sugar
    2 tablespoons flour
    1 12 oz package chocolate chips
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    3 eggs, beat slightly
    1 teaspoon vanilla

    Mix and pour over first mixture. Bake 20 minutes at 350. Let cool before slicing.

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

  2. Romanian Chopped Meat (Parjoale)

    February 22, 2011 by Tarrant Figlio

    In another dish that caught Rebecca’s eye from The Peasant Cookbook (Marian Tracy, 1955) we have a Romanian dish that you can serve with mashed potatoes, rolls, and apples.

    Again, this is very meatloaf like, I wonder if she is trying to get meatloaf on the menu again soon. This one might go over since it is sauteed…more like a meatball.

    Parjoale

    1 1/2 lbs chopped chuck
    2 eggs
    1/2 hard roll (or 2 slices stale bread) soaked in milk and squeezed out
    salt and pepper
    1 1/2 tablespoons finely chopped dill
    Bouillon
    Flour
    1/4 cup butter or Crisco

    Mix the meat, eggs, moistened bread, salt and pepper and dill together. Moiston with the bouillon until fluffy. Make into rolls 2 inches long and 1 1/2 inches wide and 1 1/2 inches thick. Dust lightly with flour and saute in hot oil. Serves four.

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

  3. S’chee: Russian Cabbage Soup

    February 18, 2011 by Tarrant Figlio

    Russian Cabbage soup probably makes for nightmares in this house. Denise is still recovering from the tortellini soup. This recipe contains all the super thrifty things that a family on a tight budget will love about it though.

    You can use vegetable broth and make this a meat free dish. It also lends itself well to crockery cookery–so throw it in the crock-pot if you would rather.

    S’chee

    1 head cabbage, cut in wedges and stalk removed
    2 carrots, scraped and diced
    2 stalks of celery, cut in pieces, leaves and all
    1 turnip, peeled and quartered
    6 cups beef bouillon
    1 can Italian tomato paste
    salt and pepper
    2 onions, peeled and sliced
    1 clove garlic
    3 tablespoons bacon fat
    3 medium sized potatoes, peeled and quartered
    Sour Cream
    Fresh dill and fresh parsley, if available

    Simmer the cabbage, carrots, celery and turnip in bouillon. Add the tomato paste, salt and pepper. Simmer 2-3 hours. Saute the onion and garlic in the bacon fat and add to the soup with the potatoes. Cook for 1/2 hour longer. Serve with bowl of sour cream and dill and parsley on the side to sprinkle on top. Serves 6 to 8.

    From The Peasant Cookbook, Marian Tracy, 1955

    Category Recipes, retro food, Soups, Vegetables | Tags: | 2 Comments

  4. Lincoln Log Cabin Sandwiches

    February 10, 2011 by Tarrant Figlio

    What do you do to celebrate Lincoln’s Birthday or President’s Day? Hit the sales? Ignore it? I have always wanted to do something a bit more special.

    In fact, this is what I have wanted to do: celebrate with Lincoln Log Cabin Sandwiches.

    The picture in the book (Better Cooking Library-Sandwich and Party Snack Cookbook, 1964) always appealed to me:

    Cute? Right!
    Alternating chicken salad and a deviled ham salad sandwich “logs” didn’t sound half bad either. On Sunday, I had a kitchen helper who volunteered to help out despite looking askance at the recipe.

    About the recipe–it tasted fine (at least to the adults in the house who like both chicken salad and deviled ham.) However, you can use any sandwich filling recipe you would like.

    Lincoln “Log Cabin” Sandwiches

    16 slices of bread, dark or light

    1 4 1/2 oz can deviled ham
    2 3 oz package cream cheese
    2 tablespoons chopped olives

    Blend ham, cream cheese and olives together. Spread on four slices of bread and top with 4 more slices of bread.

    1 6-oz can boned chicken
    2 tablespoons mayonnaise
    2 tablespoons chopped celery

    Mix the chicken, mayonnaise and celery. I would add a bit of pepper to it. Repeat the spread on 4 slices of bread and topping with 4 more slices of bread.

    Cut each sandwich into 4 strips or “logs.” Build log cabin with sandwich strips. Make a roof with a folded piece of cardboard or bread. Top with tiny American flag. We were fresh out of those and well, Lincoln wouldn’t have had a modern flag–if any–on his cabin. Serve on individual plates, surrounded by “grass” made of parsley or chicory. Makes 4 log cabins.

    Here is what ours looked like–keep in mind the bread was a bit soft and my kitchen helper doesn’t have amazing knife or crafting skills.

    Category Recipes, retro food, Sandwiches | Tags: | 2 Comments

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