Today I am featuring some RETRO RECIPES that I tried for dinner tonight!
First I made the
Cheese Wafers from the Cookbook "Specialties of the House" from 1960. This cookbook is a selection of "Great recipes that guests ask for - chosen from eight of America's most admired and popular cookbooks ... "
My husband thought these were great and is happy that there are more to bake in the fridge... I added freshly chopped chives to the basic recipe.
Cheese Wafers recipe:
Mix together 1 cup flour and 1-1/4 cups grated sharp Cheddar cheese. Cut into this 1/4 pound butter as you would for any pie dough. Roll the dough into a long sausage about the thickness of a quarter, wrap in wax paper and chill several hours in the refrigerator; the dough will, for the matter, keep for a week or two. When needed, slice off the wafers thinly, as you would icebox cookies, and bake in a moderate oven on a lightly greased cooky sheet until golden tan, about 10 minutes. These are delicious. For variation I sometimes add 1 or 2 tablespoons minced ham to the dough, or 1 tablespoon finely chopped parsley or chives. Or the wafers may be sprinkled with caraway or celery seed before baking.
My second recipe was
California Curry from the Pyrex Prize Recipes cookbook published in 1953. This cookbook was "Dedicated to All Men, Women, and Children who Love to Cook in Pyrex Ware." This recipe was good - needs more flavor & I forgot to add the cashew nuts.
Ingredients:
1 package quick-cooking rice (5 oz)
1 can tuna (7 oz)
1 can condensed Cream Chicken soup (10.5 oz)
1/2 cup milk
1/4 tsp curry powder
1-1/2 cup drained crushed pineapple
1/2 cup chopped cashew nuts (2 oz)
Recipe Steps:
1. Cook rice according to the directions on the package.
2. Pour boiling water over tuna fish to remove excess oil & drain
3. Mix soup, milk and curry powder in a Pyrex Flameware Saucepan. Cook over low direct heat until almost boiling, about 5 minutes.
4. Add tuna and drain pineapple and bring again almost to boiling point, about 5 minutes.
5. Serve over hot cooked rice. Top with the chopped nuts.
*** If you wish, you can turn rice into a Pyrex Round Cake Dish, pour on the tuna sauce, and place in a moderate oven, 350 degrees, for 15 to 20 minutes. Top with nuts just before serving. ***
Here are Pictures of the Cheese Wafers & California Curry - Also check out
more photographs on Flickr!
Today I made "Bacon and Tomato Shortcake" from my Vintage Cookbook titled "Quick and Easy Meals for Two" by Louella G. Souer (Assoc. Food Editor, Ladies Home Journal). This cookbooks has "Over 200 tempting, easy to prepare menus - over 500 up-to-the-minute, time-saving, kitchen-tested recipes - for brides, young marrieds, career girls and all busy homemakers."
Here is the Recipe:
The things I did slightly different were: used red pepper, instead of green. I also chopped up extra bell pepper and onion and sauted it in a small amount of the bacon fat before adding to the soup/milk mix. Additionally, there was way too much sauce and I did not use it all. Either way, my husband loved it! View More Photos of the Preparation & Finished Product on Flickr.
