by Laurie | Sep 20, 2009 | Frostings/toppings
1/4 C. soft butter
2 C. sifted XXXX sugar (confectioner sugar)
1/4 t. salt
1 t. vanilla
2 T. cream
1 T. corn syrup
Cream butter until very smooth; then add sugar gradually, creaming thoroughly. Add salt and vanilla. Gradually work in the cream, then the corn syrup to produce a smooth spreading consistency. Spread on cake. Sufficient for two 8 inch layers.
I didn’t have cream so I used Skim milk and frosting still came out great!
This is from The Modern Family Cookbook by Meta Givens (1953)
by Laurie | Sep 5, 2009 | Vegetables
Thank you to the person who threw away The Joy of Cooking (1943) cookbook at the Colorado Springs flea market two weeks ago. I will thoroughly enjoy it! Here is the first recipe I tried.
2 lbs. broccoli
2 T. butter
2 T. flour
1 C. milk
1/4 t. salt
1/8 t. paprika
1/4 t. grated onion or onion juice
bread crumbs or crushed cornflakes
grated cheese
Soak broccoli in cold water for 12 minutes. Drain it well. Remove the large leaves and the tough part of the stalks. Cut deep gashes in the bottom of the stalks. Place the broccoli in boiling salted water that nearly covers it. Cook it covered until it is barely tender(I boiled it about 10 minutes). Drain it and chop it until it is very fine.
Melt butter and stir in flour. Slowly stir in milk. Season it with salt, paprika and onion. Add broccoli and mix well. Place in a baking dish and sprinkle it with bread crumbs and cheese. Bake at 425 degrees until cheese is melted.
by Laurie | Jul 15, 2009 | Cookies
3/4 C. shortening (part butter)
1/2 C. sugar
3 oz. fruit flavored Jello (use dry)
2 eggs
1 t. vanilla
2 1/2 C. flour
1 t. baking powder
1 t. salt
Mix shortening, Jello, eggs and sugar. Blend in dry ingredients. Roll dough in 3/4 inch balls. Place 3 inches apart on ungreased cookie sheet. Flatten with bottom of tumbler dipped in sugar. These cookies look pretty on a tray with other cookies as they take on the color of the Jello used. Bake at 350 degrees for 10-12 minutes. Makes about 4 dozen.
Thank you to Teresa Leithold for contributing this recipe.
by Laurie | Jun 30, 2009 | Salads
I thought this was a little sour so I added more sugar than it called for, you can adjust to your taste. To speed things up, I used bagged coleslaw mix and precooked bacon crumbles. I’m sure it’s better made the original way but sometimes life gets busy 🙂
1 (15 oz.) can large red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1/2 small head of cabbage, cut fine
1 small onion, finely chopped
1 small clove garlic, finely chopped
1/2 C. green and red pepper, coarsely chopped
1/4 C. vinegar
1/4 C. oil
1 1/2 t. salt
1/2 t. dry mustard
1 t. sugar or more
Dash of pepper
1 t. celery seed
5 slices of bacon
Place beans, cabbage, onion and peppers in a large bowl. Mix well. Combine oil, vinegar, garlic, salt, dry mustard, sugar, pepper and celery seed. Pour dressing over bean mixure. Toss lightly to combine. Cover and chill 4-6 hours, stirring occasionally. Cut bacon into 1/2 -1 inch pieces and cook in a large frying pan until crisp. Remove to absorbent paper towel. Toss vegetables before serving. Garnish with bacon. Serves 6.
by Laurie | Jun 30, 2009 | Salads
1 (3 oz.) package strawberry or cherry gelatin
1 C. boiling water
1 C. applesauce
1 C. miniature marshmallows
Combine boiling water with gelatin. Stir in applesauce and marshmallows. Chill until firm in refrigerator.
