Broccoli Cheese Soup

Given to me by a friend at church, I have made this and my husband loved it.  I now am making a double batch for a voter's meeting at church on Wednesday night.

32 oz cubed frozen hashbrowns
10 cups water
1 family size package of frozen broccoli pieces
2 cans cream soup (chicken, celery, or mushroom)
2 # Velveeta cheese (cubed)
Boullion cube or soup starter.

Cook potatoes in water until softened, add rest of ingredients (except cheese) and continue cooking until softened.  A bit before serving, add cheese stirring often until cheese is melted and blended.

Unusual Slow Cooker Recipe - Easy Pot Beef

My aunt and I spent Friday sifting through the shoebox of recipes.  We sorted them to handwritten and print.  She kept a few to try and will return. I got to see many of the recipes in the box and this recipe was a handwritten one I had flagged to definitely try as I have never read a similar one before!



Easy Pot Beef

5-6# Chuck Roast
1 quart Dill Pickles, undrained
1 package dry onion soup  mix

1.  Put all ingredients in slow cooker.  Cook on low 10-12 hours or put all ingredients in roaster and cover and bake in oven at 275 for 6 hours.

2.  Remove pickles, shred beef with fork, and serve on buns.

Vintage Meat Recipes

More from the composition book filled with recipe clippings. My husband claims he likes tongue. Although I now have the recipe, I will not brave it, nor the liver balls. The meat quickie sounds like it would be like creamed meat. Just put on toast.


Once again, I am participating with a group of other bloggers to share some vintage recipes.

LIVER BALLS

1 pound beef liver, ground

1 cup fine bread crumbs

2 tablespoons flour

2 tablespoons grated onion

1 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon cinnamon

1/8 teaspoon cloves

1 egg

3 cups salted, boiling water

Mix all ingredients but water; shape into balls.

Drop in the boiling salted water, cover and cook 15 minutes.

Remove balls to a platter and serve with browned butter.

Grated onion or celery seed may be added to the browned butter, if desired.

Serves five.

GLORIFIED TONGUE

1 3-pound calf or beef tongue

4 tablespoons butter

1/2 teaspoon salt

1 bay leaf

1 tablespoon whole cloves

3/4 cup brown sugar

1-1/2 cups canned cherries

1 cup tongue broth

1/2 lemon, sliced



Wash tongue thoroly; simmer in enough water to cover until tender-about two and one-half hours.

Trim root end and remove all skin.

Place in pan; add remaining ingredients; cover; and simmer on top of stove 30 minutes, until sauce is slightly thickened.

Remove to platter, and serve with sauce.

Serves six to eight.

This would be a nice dish to serve at your club luncheon, with fried sweet potatoes, perhaps; a relish plate, rolls, and butter. Top it off with apple pie and cheese.

MEAT QUICKIE

1/2 cup chopped onion

3 tablespoons fat

6 cups cubed, cooked meat

2 cups cream

Salt and pepper



This is a tasty way to prepare leftover cooked meat.

Saute onion in fat until soft and yellow.

Add meat and fry until nicely browned, but not crisp.

Add cream, salt, and pepper; heat thoroly and serve.

Sour cream may replace the sweet cream with good results.

Serves six to eight. 


Joy of Desserts hosts this vintage recipe Thursday meme each week.

Vintage Recipe - Corn Chowder

I will try to post to this meme each week, and hopefully it will keep me scanning and posting all of these old recipes and books I have.

This is yet another vintage recipe from that old composition book. This one sounds wonderful as well. I will give it a spin next week. Leo loves anything with corn.


CORN CHOWDER


2 tablespoons of diced salt pork or bacon
4 cups diced potatoes
3 tablespoons chopped onion
2 cups canned whole-kernel corn and liquid
1 tablespoon salt
1 cup milk
2 tablespoons Chopped parsley


Brown salt pork or bacon; drain off fat. Cook potatoes and onion in boiling water until nearly done; add corn, pork, and salt. Cook until done. Add milk and parsley; bring to a boil. Serve immediately. Serves six to eight.


Joy of Desserts hosts this vintage recipe Thursday meme each week. 

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.

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.

Turkey Cheese Puff

From a 1980 church cookbook, I've modified this vintage recipe just a bit so that you can enjoy it with your left-over turkey.

Turkey Cheese Puff


6 slices White bread
1½ cups Turkey, cooked
¼ cup Mayonnaise or Salad dressing

2 tsp minced onions
2 eggs beaten
1½ cups Milk
1 can Cheddar cheese Soup Condensed


1. Trim and reserve crusts from 4 slices of bread.
2. Places the 4 trimmed slices in bottom of an 8x8x2" Dish
3. Combine turkey, Mayo, and onion and spread over bread in dish.
4. Cube remaining bread slices and reserved crusts and sprinkle over turkey mixture.
5. Combine eggs and milk and pour over all.
6. Cover and chill for 1 hour
7. Take dish from refrigerator. Open and stir condensed soup and then spoon over top.
8. Bake uncovered in 325 degree oven for 1 hour or until knife inserted just off center comes out clean.
9. Let stand 5 minutes before serving.

Vintage Thanksgiving Recipe - Roast Turkey

This vintage recipe is shared for fun, more than for the recipe. As we are busily "working" on our Thanksgiving meal, we can be thankful for the things we do not have to do.

This recipe is an excerpt from The Everyday Cookbook by Miss E. Neil. My copy was published by The Great Atlantic & Pacific Tea Company and is not dated, but I have seen copies on line dated in the 1890's.

Roast Turkey

Carefully pluck the bird, singe it with white paper, and wipe it thoroughly with a cloth; draw it, preserve the gizzard and liver,and be particular not to break the gall bag, as no amount of washing will remove thebitter taste it imparts where it once touches. Wash it inside well, and wipe it thoroughly with a dry cloth; the outside merely requires wiping nicely. Cut off the neck close to the back, but leave enough of the crop skin to turn over; Break the leg bones close below the knee; Draw out the strings from the thighs,and flatten the breast-bone to make it look plump. Have ready your dressing of bread crumbs mixed with butter, pepper, salt, thyme or sweet marjoram; Fill the breast with this and sew the neck over to the back. Be particular that the turkey is firmly trussed. Dredge it lightly with flour, and put a piece of butter into the basting ladle; As the butter melts, baste the bird with it. When of a nice brown and well frothed, serve with a tureen of good brown gravy and one of bread sauce. The liver should be put under one pinion, and the gizzard under the other. Fried sausages are a favorite addition to roast turkey; they make a pretty garnish besides adding much to the flavor. When these are not at hand, a few forcemeat balls should be placed round the dish as a garnish. Turkey may also be stuffed with sausage meat and a chestnut forcemeat with the same sauce is, by many persons, much esteemed as an accompaniment to this favorite dish.

SECOND RECIPE-After drawing and cleansing the turkey, prepare a dressing of sausage and bread crumbs, mixing in butter, pepper, salt, and thyme to flavor. Fill the craw and body of the turkey with this, and sew up carefully. Dredge with flour and put in the oven to roast, basting freely first with butter and water, and then with gravy from the pan. The time it takes to roast will depend both on the age and the weight of the turkey. If you have a good fire, you will be safe to add 10 minutes or so to the pound. Roast to a fine brown and serve with chopped giblets, which should be well stewed; and cranberry sauce.

Vintage "Baked Dish" Recipes

These two vintage casserole recipes were simply labeled "Baked Dish." Both were handwritten on a 3"x5" card and sound like good old fashioned home cooking.

Beef & Beans Baked Dish

1 can kidney beans
3 Small potatoes
1 pound ground beef
1 small onion
1 can tomato soup
1 dash pepper
1 dash salt

1. Fry ground beef
2. Chop onion finely
3. Dice potatos
4. Mix all ingredients except soup together and pour into casserole dish
5. Pour soup over top, cover, and bake for 1-3/4 hours at 350 degrees

Servings: 6
Cooking time: 1 hour and 45 minutes

Beefy Baked Dish

2 cans cream of mushroom soup
1 pound ground beef
1 small onion
1 small can peas
4 small sliced potatoes

1. Dice onion and fry with ground beef
2. Peel & slice potatoes
3. Drain meat and mix all ingredients together and bake at 350 for 1-1/2 hours

Servings: 6
Cooking time: 1 hour and 30 minutes