Vintage Recipe - Turkey Leftovers

I have several bags of leftover turkey in my freezer and another turkey to cook!  I've begun to scan recipes to find some new ideas for the turkey.  Here's one I found in an old notebook.  I've altered it a bit by putting the canned dough.  I also plan on making it with low fat and low sodium ingredients to make it better for us.


INDIVIDUAL TURKEY MUSHROOM PIES (pot pies)

2 cans    condensed cream of mushroom soup   1/2 cup    milk   2 cups    cubed, cooked turkey   1 cup    canned peas   1/4 cup    chopped pimiento     Salt and pepper to taste   24 cubes    cooked potatoes   8   small onions, cooked   1 Can    Biscuit dough (or make fresh)     1 Mix soup and milk until creamy, then add turkey, peas, and pimiento; . dishes.. 2 Place three cubes of potato and one onion in individual casseroles or pie dishes. season with salt and pepper. Add mushroom and turkey mixture. 3 Roll out biscuit dough cut to fit tops of casseroles. Perforate to allow steam to escape, and fit over filled casseroles. 4 Bake in hot oven (425°) 20 min-utes, until dough is lightly browned.   Servings: 8 Yield: 8 individual pot pies Preparation time: 20 minutes Cooking time: 20 minutes

More Vintage Turkey Information

Well, I promised the rest of the turkey info the 1947 Wisconsin Michigan Power Company Holiday Book and didn't deliver very promptly, so you'll get it all in this entry.  My scanner is working well at saving the text, but I thought everyone would enjoy it more seeing the original pages.

Simply click on the pages to read.

And last but not least

Vintage Turkey Tips Part I

I have begun to finish scanning my collections of recipes. I wanted to share the 1947 Wisconsin Michigan Power Company Holiday Book turkey ideas. Remember, use your own judgement when reading suggestions and recipes. I never stuff my bird with dressing. I put that in bread pans. My bird gets an apple and an onion in the cavity to keep it moist. Here is the first of 4 pages on Turkey.

Just click on the scan below so you can read it more clearly.

My stuffed Acorn Squash

This isn't a vintage recipe, but one I created by modifying several recipes I've read

Stuffed Acorn Squash

2 Medium acorn squash
1 lb Ground turkey
1½ tsp Salt
1 Tbs Poultry seasoning
½ cup Craisins
2 Tbs Butter, melted
¼ cup Chopped Walnuts (or peanuts)

Heat the oven to 400°F.

Cut each of the squash in half and remove the seeds and fibers.

Place the squash, cut sides down, in an ungreased baking pan.

Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.

While the squash is baking, cook and stir the meat in a large skillet until it is brown.

Remove the skillet from the heat and stir in the 1 1/2 tsp of salt as well as the poultry seasoning, and the craisins.

When the squash is cooked, turn them so that the cut side is up and remove them to a platter.

Drain off any remaining liquid in the pan and dry.

Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around.

Season the shells with salt and pepper to taste.

Mash the pulp and mix in the meat mixture.

Return to the shells, piling them full

Drizzle with the melted butter.

Bake uncovered about 20 to 30 minutes.

Serve hot.

Vintage Recipe - Fruit Butterscotch Cookies

Fruit Butterscotch Cookies

 

3/4 cup     shortening    1 cup     brown sugar    1    egg    2 cups     flour    1 tsp     soda    1/2 cup     shredded coconut    1/2 cup     nut meats    1/2 cup     candied fruit    1/2 cup     dates

1 Cream.sugar and shorteIning, 2 Beat in Whole egg 3 Sift flour with soda. 4 Mix thoroughly. 5 Fold in remaining ingredients 6 Bake as Drop Cookies   This recipe came from a vintage 1940's newspaper clipping. I've scanned the clipping to add the recipes to my collection and thought I'd share this one with my online friends.

Pot Roast with Tomato Gravy

I am having fun scanning antique and vintage recipe books and scraps. Here's one I recently scanned and altered a bit to to decrease fat and calories

POT ROAST WITH TOMATO GRAVY

3 pounds beef pot roast
1 cup fat-free beef broth
¼ cup Flour
½ tsp garlic salt
2 tsp salt
1 Tbs Worcestershire sauce
1/8 tsp pepper1 can tomato paste (6 ounces)
3 Tbs Butter or Margarine
1 large onion, sliced
½ cup sliced ripe olives
½ cup fat free sour cream

1. Combine flour, salt, pepper, and garlic salt
2. Dredge pot-roast in seasoned flour and brown butter or margarine. Pour off drippings.
3. Place roast in slow cooker or roasting pan. Add onion, broth, water and Worcestershire sauce, Cover tightly and cook slowly 3 hours.
4. Add tomato paste and olives and cook 1/2 hour or until meat is tender.
5. Remove meat to warm platter
6. Thicken cooking liquid for gravy, if necessary. Stir a small amount of gravy into sour cream and add mixture to remaining Gravy. Cook just until heated through.

Servings: 8 Preparation time: 30 minutes Cooking time: 3-1/2 Hours

Nutrition Facts:

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Calories 293.77 Calories From Fat (31%) 91.71% Daily Value

Total Fat 9.88g 15% Saturated Fat 3.50g 18% Cholesterol 92.03mg 31%

Sodium 1226.39mg 51% Potassium 850.14mg 24%

Carbohydrates 10.38g 3% Dietary Fiber 1.66g 7% Sugar 3.55g Sugar Alcohols 0.00g Net Carbohydrates 8.72g Protein 39.39g 79%

Recipe Source: Invitation to Good Eating
1961-62 National Live Stock and Meat Board

Recipe formatted and exported by Diet Pro from Radium Technologies, Inc.

Corn Omelet

Updated from a 1951 cookbook, The Settlement Cookbook to make it a bit more healthy.

CORN OMELET

1/2 cup canned corn, or corn from cob

2 tablespoons cream, skim milk, or water
1 egg or equivalent egg sub.

1/4 teaspoon salt
2 tablespoons fat (butter, olive oil, cooking spray)


Chop corn very fine, add egg, well beaten, the salt and a little pepper,
and the cream (or other liquid) and mix well. Heat skillet,
add butter or any other fat, pour in the mixture, and cook until set
and well browned underneath. Fold and serve.

Vintage Recipe - Parsnip Fritters

One for me to try next week. I've never made parsnips, so we'll see if they are edible by my husband's standards. This recipe was in my antique A&P cookbook and I did not convert it to modern format. There are some recipes in this book that I just don't even know about. What is a salsify, oyster plant, or a vegetable marrow?

Parsnip Fritters

Boil 4 or 5 parsnips; when tender, take off skin and mash them fine, add to them a teaspoonful of wheat flour and one egg; put a tablespoon of lard or beef dripping in a frying pan over the fire, add to it a saltspoonful of salt; when boiling hot, put in parsnips, make it in small cakes with a spoon; when one side is a delicate brown, turn the other; when both are done, take them on a dish, put a very little bit of the fat which they were fried over, and serve hot. These resemble very nearly the taste of the salsify or oyster plant, and will generally be preferred.

Vintage Appetizer Recipes

Skimming through a 1938 Better Homes & Gardens Magazine, I found some fun recipes for parties and snacks. These might be a bit late for the holidays, but there is always the Superbowl!

Cheese Puffs

Blend one 8-ounce package pimento cheese with 1 well beaten egg; Season to taste. Toast fancy shaped pieces of bread on one side. Spread other side with bread and cheese mix. Broil until brown and puffed. Makes 35.

Pastry Snails

sift 3/4 cup flower with 1/8 teaspoon salt; Cut in 1/4 shortening; add 2 tablespoons cold water to make stiff dough. Roll very thin in oblong shape. Spread with 3-1/4 oz can deviled ham and roll like jelly roll. Chill thoroughly. Slice thin; bake in hot oven (400 degrees) 15 minutes. Serve hot or cold. Makes 36.