Old Books & Vintage Paper

My friend Kathy has started a new blog called Old Books and Vintage Paper. You'll really enjoy her story of how she ended up with over 2000 old books. One of those books is a rare cookbook by Frances Parkinson Keyes, a Senator's wife and celebrated author. Her career spanned several decades and many wonderful southern novels. When Mrs. Keyes started collecting recipes for her cookbook, she asked the other Senator's wives for contributions. Kathy sent me these recipes from the cookbook. I think you'll recognize these two women whose husbands had an eye on something more ambitious than the US Senate.

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This is a recipe submitted by Florence Kling Harding, wife of Warren G. Harding of Ohio

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Waffles:

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2 eggs, separated

2 tablespoons of sugar

1 teaspoon salt

2 tablespoons of butter, melted

2 cups of milk

3 cups of flour

3 teaspoons of baking powder

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Beat the egg yolks and stir in the sugar, salt and melted butter.Stir in the milk and enough of the flour to make a thin batter.Just before baking, stir in the baking powder and fold in the stiffly beaten egg whites. Bake in a hot waffle iron.

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It doesn't say how long to bake or what temp to bake it on so I guess old waffle irons don't have temperature controls and about the timing? I guess you just have to check on them to see if they are done yet!

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Here's another from Grace Coolidge (Mrs. Calvin Coolidge) of Massachusetts

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Lemon Pie:

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1 cup of sugar

1 and 1/2 tablespoons flour

Juice of one lemon

2 eggs, separated

1 tablespoon butter, melted

1 cup milk

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Combine the sugar and flour and stir in the lemon juice, beaten egg yolks and butter. Stir in the milk and fold in the egg whites that have been stiffly beaten. Line a pie plate with rich pie dough and bake it in a hot oven (450 degrees) for about 10 minutes or until the crust is set. Add the filling and bake in a slow oven (325 degrees) for about 35 minutes or until filling is set.

Chocolate Scones?

Well, chocolate biscuits didn't sound right. Neither did chocolate shortcakes. But this is your basic shortcake recipe with a little cocoa powder and raisins added. Then I put a powdered sugar glaze on top.

Chocolate Scones

2 & 1/3 cups Bisquick
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter, melted
1 tablespoon cocoa powder
1 teaspoon vanilla extract
1/2 cup raisins

Pre-heat oven to 425 degrees. Cover raisins with water in a saucepan and bring to a boil. Drain and set raisins aside. In a large bowl use a whisk or fork mix Bisquick, milk, sugar, butter, cocoa powder and vanilla. Add raisins. The mixture will form a soft dough. Spoon onto cookie sheet. Bake at 425 degrees for 12 minutes. Make your glaze while scones are baking. Spoon some of the sugar glaze on each scone when you remove them from the oven. Allow to cool on cookie sheet. Makes 6 scones.

Powdered Sugar Glaze:

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Mix ingredients together in a small saucepan. Bring to a boil, stirring constantly. Remove from heat. Spoon mixture onto scones to form a glaze.

Check out more great recipes at the Grocery Cart Challenge Recipe Swap.

Stuffed Brats

This is a recipe I adapted from Mom's Stuffed Hot Dogs. It just doesn't get much easier than this!

Stuffed Brats

2 Beef Brats
2 sticks of cheese (I used a colby/cheddar swirl)
2 slices of deli ham
4 toothpicks



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Put toothpicks in water to soak. Turn oven on broil. Slice brats length-wise, but not all the way through. Stuff brats with cheese. Wrap brats in ham slices using toothpicks to hold in place. Place on a cookie sheet or shallow pan. Broil for 10-15 minutes, or until cheese is bubbly. Do not eat the toothpicks. (Just making sure you're reading this!)

Mexican Beef & Corn

If I find a package of ground beef or ground chuck on sale, I'll usually cook it all up at one time. Then, I'll divide it for a couple of different dishes. It saves time cooking during the week and makes for a quick lunch at work. I'm posting the recipe for the Mexican Beef & Corn mixture to be used in whole wheat flour tortillas. You can also use it in a taco salad or as a starter to a delicious soup. Add your favorite spices and enjoy!

Mexican Beef & Corn Burritos
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1 pound ground chuck
1 medium onion, chopped
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon chili powder
salt to taste
1 can whole kernel corn, drained
1 can dark red kidney beans, drained
1 can sliced mushrooms, drained
1 cup medium salsa
1/2 cup shredded cheddar cheese (for 2 burritos)
whole wheat flour tortillas
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Brown ground chuck, spices and onion over medium heat & drain. Add corn, beans, mushrooms and salsa. Continue stirring and cooking over medium heat for another 5-10 minutes. Spoon 1/2 cup of mixture into each tortilla, top with cheese & roll up. You can top the burritos with shredded lettuce, sour cream, green onions, etc., if desired.

Chicken Pizza Casserole

Love Pizza? This is a quick recipe that will give you all the flavors you love without all the guilt! Make this recipe your own by adding your favorite pizza toppings.
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Chicken Pizza Casserole
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1 cup whole wheat pasta (any style)
2 cups Prego mushroom style pasta sauce
1 cup cooked chicken breast, shredded
1 small can sliced black olives
1 small can sliced mushrooms
1/4 cup banana pepper rings
1/4 cup shredded Parmesan cheese
1/2 cup shredded cheddar cheese
salt, pepper, garlic powder to taste

Pre-heat oven to 350. Cook pasta according to package directions & drain. Combine pasta, sauce, chicken, spices (if desired), olives, mushrooms, pepper rings, and Parmesan cheese. Pour into small casserole dish. Top with cheddar cheese. Bake for 30-40 minutes at 350 degrees or until bubbly.


Want more recipes? Check out the Linky's at The Grocery Cart Challenge recipe swap.

Guest Recipe - Susan's Lasagna

Here's another great recipe from my friend, Susan. This lasagna is wonderful. I had no idea it was such a simple recipe! Your family will think you slaved for hours over this dish.
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Susan's Lasagna . 1 to 1.5 lb ground beef - browned and drained 1 large jar of PREGO Spaghetti sauce (which ever variety you like) 1 lb of cottage cheese (usually I use large curd- I think) 1 package of lasagna noodles (I get the oven ready ones at Wal-Mart - but you can get the regular ones, boil and drain them- then put a little oil on them so they do not stick) 1 large bag of shredded mozzarella cheese, I put lots of cheese in mine. . Mix the ground beef and spaghetti sauce together. I rinse the jar with about a cup of water and add to the spaghetti sauce. If I am using the oven ready I add a little more water. Use a 9 x 13 casserole dish. I put sauce in the bottom of the pan, then layer noodles, sauce, cottage cheese, and then mozzarella. I usually get about 3 layers. End with sauce and cheese. Bake at 325 about 30 minutes -- or until bubbly. This freezes well.

Southern Style Ribs in Mom's Barbecue Sauce

This sauce can be used for several different dishes in addition to Southern Style Ribs. I've also used it in Homemade Sloppy Joe's and for pulled pork sandwiches.

Here's a picture of the sauce before it is put on the ribs.

Cook your ribs first. Season with salt & pepper. Bake, covered, at 375 degrees for one and one-half hours. Drain grease. Cover ribs with sauce, cover dish with foil, and bake an additional hour at 375 degrees. Remove from oven and enjoy!

Mom's Barbecue Sauce

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1/2 cup canola oil

1 medium onion, chopped

1 & 1/2 cup catsup

1 & 1/2 cup water

2/3 cup lemon juice

6 Tablespoons sugar

6 Tablespoons Worcestershire sauce

4 Tablespoons prepared mustard

2 teaspoons salt

1 teaspoon black pepper

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Cook onions in oil over medium heat until tender, but not brown. Add remaining ingredients. Bring to a boil, reduce heat and simmer for 15 minutes. For Sloppy Joe's, omit oil, increase amount of onion and do not simmer. Just add sauce to your ground beef mixture.

Fingerling Potatoes

Ever tried Fingerling Potatoes?
They look a little different than 'new' potatoes and they have a richer flavor. Try this simple recipe the next time you want a side dish that is a little different.
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Fingerling Potatoes
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10-12 Fingerling potatoes, washed
1/2 teaspoon coarse black pepper
1/2 teaspoon coarse sea salt
3 tablespoons olive oil
1 tablespoon butter, cut in small pieces
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Pre-heat oven to 400 degrees. Coat potatoes with oil, pepper and salt. Bake 30-35 minutes (stir once to re-coat with oil half-way thru baking) or until fork tender. Remove from oven and top with butter. The butter will melt prior to serving.

Got Leftovers?

Remember the roast beef from my last post? Here's a simple use for some of the leftovers - Roast Beef Burritos. You can add as many of your own favorite ingredients as you want in the burrito. I kept my ingredients simple for a quick supper.
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Roast Beef Burritos
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2 whole wheat flour tortillas
4 slices roast beef, shredded
1/2 cup shredded Colby & cheddar cheese
1/2 cup chunky salsa, medium
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This recipe makes 2 burritos. Warm tortillas in microwave for approximately 10 seconds. Place 1/2 roast beef, 1/4 cup cheese, 1/4 cup salsa in one burrito & roll it up. Repeat with second tortilla and remaining ingredients. Microwave about 1-2 minutes until completely heated and cheese is melted. Top with sour cream and green onions or cheese sauce, if desired.

Roast Beef with Yukon Gold Potatoes

Sometimes the simple meals are the best. Normally I would have put this in a baking dish and cooked it in the oven. But, I happen to be out of aluminum foil at the moment. Well, actually, I've been out of it for a while, but keep forgetting to pick some up at the store! This recipe will work for any cut of roast. You can also substitute the potato of your choice or add other vegetables.
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Roast Beef with Yukon Gold Potatoes
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1 & 1/2 pound roast
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons canola oil
6 large Yukon Gold potatoes
1 cup beef broth
2 cups water
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Pre-heat skillet with oil on high heat. Season roast with pepper, salt and garlic powder on all sides. Brown meat quickly on all sides. Place in large pot. Add water, worcestershire sauce, and broth; bring to a boil. Wash and prepare potatoes - do not peel. Add potatoes to pot. Reduce heat to a simmer. Simmer for 1 to 2 hours adding more water or broth if necessary.