by Laurie | Apr 23, 2009 | Breads
1 pkg. yeast
1/4 C. warm water
1 C. cream style cottage cheese, heated to lukewarm
1 T. butter
2 T. sugar
1 t. salt
1/4 t. baking soda
1 t. instant onion, minced
2 t. dill seed
1 egg
2 1/4-2 1/2 C. flour
Soften yeast in water. Combine in a large bowl, the cottage cheese, butter, sugar, salt and baking soda. Then the onion, dill seed, egg and yeast. Beat well, add flour gradually beating dough. Let rise until double and stir down dough. Turn into well greased casserole or bread pan and let rise until light. Bake at 350 degrees for 45 minutes. Makes one loaf of bread.
From the kitchen of Ella Meyer and Virginia Twite
by Laurie | Apr 23, 2009 | Sauces/Dressings
1/2 C. sugar
2/3 C. salad oil
1/3 C. vinegar
1 t. dry mustard
1 t. celery seed
1 small onion, grated
1/2 t. salt
Green pepper (optional)
Mix together and shake well. Pour over chopped cabbage just before serving.
Add 1/4 C. catsup to convert this recipe to French Dressing.
From the kitchen of Ella Meyer
by Laurie | Apr 23, 2009 | Cakes
2 C. flour
2 C. brown sugar
1/2 C. shortening (part butter)
1 C. walnuts, chopped
Mix together. Save 1 Cup of this mixture for the top.
1/2 C. sour cream
1/2 C. buttermilk
1 t. vanilla
1 t. baking soda
1 large egg
Combine with mixture above. Top with reserved cup of the mix and bake at 375 degrees for 30 minutes.
From the kitchen of Ella Meyer
by Laurie | Apr 23, 2009 | Vegetables
2 C. sweet potatoes, mashed
1/2 C. crushed cornflakes
1/2 t. salt
8 marshmallows
1 egg, beaten
Add beaten egg to potatoes. If dry, moisten with milk. Form into balls with marshmallows in the center. Roll in cornflakes. Brown in fat.
by Laurie | Apr 23, 2009 | Fish
2 C. tuna fish
2 C. celery, chopped
1/4 C. creamy horseradish
1 C. mayonaise
1 t. salt
Lettuce
Break tuna fish and combine in a cold bowl with clery, horseradish, salt and mayonaise, using a fork. Arrange individual servings on crisp lettuce. Garnish, if desired, with slices of hard-cooked eggs and a dash of paprika.
I thought this looked like a lot of horseradish, I’m not sure how it was prepared in the 50’s. I would recommend reducing the amount and slowly adding more if necessary.
