Sweet Potato Puffs (1954)

Posted on April 23, 2009 by Laurie

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.

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Tuna Fish Salad (1954)

Posted on April 23, 2009 by Laurie

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.

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Spaghetti Hotdish (1954)

Posted on April 23, 2009 by Laurie

My friend Lorraine shared this recipe with me years ago and it’s one of my kid’s favorites. This actual recipe comes from one of my church cookbooks from 1954. I usually just cook it all in a fry pan but I’m sure it’s just as good or better baked in the oven.

1 lb. hamburger
1 small onion (optional)
1 large can mixed vegetables
1 large can spaghetti with tomato sauce

Fry hamburger and onion. Add mixed vegetables and spaghetti. Bake 1 hour.

From the kitchen of Lorraine Harnwell

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Tuna Hot Dish (1954)

Posted on April 23, 2009 by Laurie

1 pkg noodles, cooked
1 can tuna fish, drained
1 can mixed vegetables
1 can mushroom soup
1 soup can of milk
Salt and Pepper
Mix soup and milk and add a little salt and pepper. Layer in a casserole dish starting with noodles, then tuna, vegetables and ending with noodles. Pour soup mixture over the top and bake.

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Pumpkin Nut Bread

Posted on April 23, 2009 by Laurie

2 1/2 C. sifted flour
1 T. baking powder
1 t. salt
2 t. cinnamon
1 t. cloves
1/2 t. mace or nutmeg
1/2 t. baking soda
1 C. chopped pecans
1/2 C. shortening
1 C. brown sugar
2 eggs
1 C. buttermilk or sour milk
3/4 C. mashed cooked pumpkin

Sift first 7 ingredients and add nuts to his mixture. Cream shortening and sugar. Add eggs and beat well. Combine buttermilk and pumpkin and add to shortening mixture. Slowly add dry ingredients. Spoon into a greased loaf pan and bake at 350 degrees for 75 minutes.

From the kitchen of Virginia Twite

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Rhubarb Pie

Posted on April 23, 2009 by Laurie

4 C. flour
1 1/2 C. sugar
2 eggs, beaten
4 C. rhubarb, cut into small pieces

Sift flour and sugar together. Add eggs. Beat thoroughly and add rhubarb. Line pie pan with pastry and pour in filling. Sprinkle with cinnamon. Arrange pastry strips over the top. Bake at 425 degrees for 10 minutes and reduce heat to 350 degrees and bake 35 minutes longer.

From the kitchen of Arlette Eckman

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Banana Cake

Posted on April 23, 2009 by Laurie

1/3 C. shortening
1/3 C. sugar
1/2 C. brown sugar
2 eggs, well beaten
1 t. vanilla
1 1/2 C. flour
1 t. baking powder
1/4 t. salt
1 t. baking soda
4 T. sour milk
1 C. mashed banana

Cream shortening and gradually add sugars until well blended. Add well beaten eggs and vanilla. Sift dry ingredients together, except baking soda. Dissolve the baking soda into the sour milk. Add to the cream mixture and also add the bananas. Slowly add flour to the mixture. Spoon into 2– 8 inch greased layered pans. Bake at 350 degrees for 30-35 minutes. Let sit for 5-10 minutes on a cake rack before removing. Top with your favorite frosting.

From the kitchen of Ella Meyer

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Fruit Cocktail Cake

Posted on April 23, 2009 by Laurie

1 (16oz)can fruit cocktail, Juice and all
1 egg
1 C. sugar
1 1/2 flour
1 t. baking soda
Mix and pour into greased pan.

Add topping:
1 C. brown sugar
1 small pkg. of nutmeats

Bake at 350 degrees for 45 minutes.

From the kitchen of Virginia Twite

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Pumpkin Cake

Posted on April 23, 2009 by Laurie

1/2 C. butter
1/2 C. sugar
1 C. brown sugar
2 eggs, well beaten
3/4 C. pumpkin
2 T. maple syrup
2 C. cake flour
1/4 t. baking soda
3 t. baking powder
1/4 t. salt
1/2 C. sour milk
2/3 C. nut meats, chopped and floured

Cream butter and sugars thoroughly. Add eggs, pumpkin and syrup and mix well. Sift dry ingredients together(3 times). Add alternately with milk. Add nuts. Bake in buttered 8X10 pan at 350 degrees for 30-40 minutes.

From the kitchen of Virginia Twite

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Rhubarb Torte

Posted on April 23, 2009 by Laurie

Crust:
1/2 lb. butter (2 sticks)
2 C. flour
2 T. sugar
Mix and bake in 350 degree oven for 25 minutes.

Filling:
6 egg yolks
2 C. sugar
orange rind or juice (1 T. )
4 T. flour
1 C. cream or half and half
Mix and add 4 C. rhubarb. Bake until thick.

Topping:
6 egg whites
1-2 T. sugar
Pinch of cream of tartar

Beat topping ingredients into meringue. Put on torte and brown.

From the kitchen of Arlette Eckman

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Flotegrot

Posted on April 23, 2009 by Laurie

This is a traditional recipe but was adjusted to serve 30 for a Norwegian gathering. You may want to reduce the amounts for your own use.

3 Qts. whipping cream
flour
milk (about 2 1/2 qts.)
1 1/2 C. sugar
Salt to taste
Sugar and cinnamon to top

Boil the whipping cream for 10 minutes, stirring constantly. Sift in flour gradually until batter begins to form. The batter will be quite thick and must be stirred constantly throughout the whole process of cooking to avoid scorching. Dip off butter as it forms and keep warm. When no more butter can be dipped off, add boiling milk–one cup at a time. Let it come to a full boil until adding the next cup of milk. Add sugar and salt. Serve with hot butter drippings and sugar and cinnamon.

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Chocolate Chip Cookies

Posted on April 23, 2009 by Laurie

1/2 C. shortening (part butter for a richer cookie)
1/4 C. white sugar
1/2 C. brown sugar
1/2 t. vanilla
1 egg, well beaten
1 C. + 2 T. flour
1/2 t. soda
1/2 t. salt
1/2 C. nuts
1 pkg. chocolate chips

Cream together the first 4 ingredients. Fold in the egg and beat. Sift together flour, soda and salt. Add this mixture to the creamed ingredients. Stir in nuts and chocolate chips. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 375 degrees for 7-10 minutes.

From the kitchen of Ella Meyer

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Peanut Butter Cookies

Posted on April 23, 2009 by Laurie

1 C. white sugar
1 C. brown sugar, packed
1 C. lard or 3/4 C. butter
1 t. soda
1 C. peanut butter
2 1/2 C. flour
2 eggs, well beaten
1 t. vanilla
1/2 t. salt

Blend first 3 ingredients. Add rest of ingredients and mix well. Roll in little balls and flatten with a fork. Bake at 350 degrees until slightly browned.

From the kitchen of Ella Meyer

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Oatmeal “Drop Cookies”

Posted on April 23, 2009 by Laurie

3/4 C. shortening
1 C. brown sugar, packed
1 egg, beaten
1 t. cinnamon
1 t. baking powder
1/4 t. salt
1 1/4 C. flour, sifted
1 t. vanilla
1/2 C. nuts
2 1/2 C. oatmeal
1/2 C. raisins (optional)

Combine all ingredients. Drop from teaspoon onto a cookie sheet. Bake at 350 degrees.

From the kitchen of Ella Meyer

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Norwegian Meat Balls

Posted on April 23, 2009 by Laurie

1 1/2 lb. lean ground pork
1/2 lb. ground beef
2 eggs
2 large potatoes, riced and mashed
1 C. milk
1 t. salt
1 C. cream

Mix pork and ground beef well, add eggs, potatoes, milk and salt. Form into balls and roll in flour. Brown in skillet using butter. Pour a small amount of water over them. Bake 1/2 hour. After 1/2 hour pour the cup of cream over the them. Bake until cream is absorbed.

From the kitchen of Ella Meyer

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Coconut Meringues

Posted on April 22, 2009 by Laurie

3 egg whites
1 C. sifted powdered sugar
1/3 C. crumbled Saltine crackers
1 pkg. (6 oz.) semi-sweet chocolate chips
1 pkg. (4 oz.) shredded coconut

Beat egg whites until stiff. Slowly add powdered sugar. Fold in crackers, chocolate chips and coconut. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees for 13-15 minutes.

Optional: Can put green or red food coloring in for Christmas.

From the kitchen of Ella Meyer

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Hamburger Hot Dish (1954)

Posted on April 22, 2009 by Laurie

1/2 lb. hamburger
2 C. each potatoes and carrots
1/2 C. rice, uncooked
1 1/2 C. tomatoes
1 onion
1 C. celery

Brown hamburger. Add onion, potatoes, carrots and celery which has been cut in small pieces. Add rice and tomatoes and season to taste. Bake 1 hour at 350 degrees.

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Barbecued Ground Beef (1954)

Posted on April 22, 2009 by Laurie

1 T. fat
1 lb. ground beef
1 C. onions, sliced
1 C. green peppers, sliced
1 T. sugar
1 T. prepared mustard
1 T. vinegar
1 t. salt
1 C. catsup
1/2 t. ground cloves

Melt the fat in skillet. Add meat and brown slightly. Add onions, peppers, and seasonings to the meat. Cover the skillet and simmer about 30 minutes. Serve on split buns. Serves 6-8. Good for picnics.

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Apple Oatmeal Cake (1954)

Posted on April 22, 2009 by Laurie

1 C. brown sugar
1 C. oatmeal
1 C. flour
1/2 C. butter
1/2 C. sugar
3 C. apples, diced
2 t. cinnamon

Crumb first 4 ingredients together and place 1/2 mixture in pan. Cover with apples. Sift sugar and cinnamon over the top of apples. Cover with rest of crumb mixture. Bake 45 minutes at 350 degrees. Serve with whipped cream or ice cream. Recipe says to use an 8×12 pan but a 9×11 should work fine. Serves 6.

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Green Beans Au Gratin (1954)

Posted on April 21, 2009 by Laurie

1 1/2 C. milk
1 beaten egg yolk
3 T. flour
4 strips bacon
1 small onion, minced
1/2 C. buttered crumbs mixed with 1/4 C. grated cheese
Salt and pepper to taste
1 can string beans

Crisp bacon. Pour off some of the fat. Brown the onion. Add milk, flour and egg mixture and season. Pour over the beans. Put into a casserole and top with the crumbs and cheese. Bake about 30 minutes in a moderate oven.

From the kitchen of Alma Harnwell

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