Cracker Jacks
Cracker Jacks
Courtesy of BumbleBeeBoogie
7-1/2 qts. popped popcorn
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white Kayro syrup
1 cup butter
2 cups brown sugar
Pop the popcorn and set aside.
Combine the sugar, butter, syrup, and salt in a saucepan. Cook for 5 minutes. Remove from heat. Add soda and stir well.
Pour the mixture over the popcorn and mix well. Spread the popcorn on cookie sheet. Bake in a preheated 200 degree F. oven for 1 hour, stirring every 15 minutes
Jewish Meshuggah Nuts or Swedish Nuts
JEWISH MESHUGGAH NUTS - OR - SWEDISH NUTS
By BumbleBeeBoogie
4 cups of shelled raw nuts: for Jewish Meshuggah Nuts, use pecan halves. For Swedish Nuts, use any combination of blanched almonds, walnut halves, pecan halves, and cashews
2 large egg whites (or powdered egg whites reconstituted according to the package directions)
l cup granulated white sugar
1 tablespoon ground cinnamon (for Swedish Nuts, you may optionally omit the cinnamon)
1/2 teaspoon salt
1/2 cup sweet butter
Preheat oven at 325 degrees F.
In a bowl, using an electric or hand mixer, beat the egg whites until frothy. Beat in the sugar, cinnamon and salt until smooth and glossy and soft peaks form.
Fold the nuts into egg whites.
Melt the butter in large non-stick baking pan. Spread the nut mixture in the pan.
Bake 25 minutes, stirring half way through and at the end, until no butter remains in the pan and nuts are evenly coated and browned. Cool. Break the nuts apart with your hands. Store in a tightly covered container.
GINGERSNAP SAUERBRATEN
GINGERSNAP SAUERBRATEN
Adapted by BumbleBeeBoogie
Marinade:
2-1/2 cups cold beef stock or broth
1-1/2 cups red wine vinegar
1 cup burgundy wine
1 cup thinly sliced onions
1/2 cups thinly sliced carrots
1/2 cups thinly sliced celery
2 tablespoons brown sugar
2 garlic cloves, minced
1 tablespoon salt
2 bay leaves
6 crushed black pepper corns
4 whole cloves
Beef:
4 pounds bottom round of lean beef, trimmed
1/3 cup vegetable oil
1 tablespoon juniper berries
3/4 cup crushed ginger snap cookies
2/3 cup raisins
Place the bay leaves, pepper corns and whole cloves into a cheesecloth square tied with string for later easy removal. Combine all of the marinade ingredients into a container large enough to include the meat, and stir well.
Pierce the meat randomly with a knife or large-tined fork to allow the marinade to penetrate into the meat. Add the meat to the container and cover. Refrigerate for 72 hours. (If you marinate for less than 72 hours, the beef will be tough. If you marinate for much over 72 hours the meat will become dry and flavorless.)
Remove the meat from the marinade; wipe dry with paper towels. Place the meat in a large skillet and brown on all sides in the 1/3 cup of hot oil over high heat.
Transfer the browned meat and the marinade to a large pot. Cover, and bring to a boil and simmer over low heat for 2-1/2 hours, or until tender.
When the meat is done, transfer it to a dry pan, cover and keep warm.
Remove bay leaves from the marinade. Ladle the marinade and vegetables into a blender or food processor bowl and puree until smooth. Return the mixture to the pot; stir the raisins, juniper berries and crushed ginger snap cookies into the liquid, stirring until smooth. Simmer for five minutes over medium heat.
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To serve, cut the meat across the grain and serve with a two-ounce ladle of sauce over the meat slices per person. Serves 4 to 6.
Mock Oysters
Obviously, food processors were not available in the 1940s---BumbleBeeBoogie
MOCK OYSTERS
An original recipe by BumbleBeeBoogie
This is not the original Colonial American recipe.
6 ears fresh yellow corn
1 small fillet of sole.
1 large egg, beaten
1 tablespoon green onion (scallions), white parts only, finely minced
2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2/3 cup all-purpose flour
peanut oil for frying
Remove the husks and silk from the 6 ears of corn. With a sharp knife, starting at the top of the ear, scrape the kernels from the cob over a bowl to catch the kernels and the corn juices.
Place the fillet of sole in a food processor, add the beaten egg, and pulse the mixture until it becomes a paste.
In a large bowl, mix the corn kernels and corn juice, minced onion, butter, salt, pepper, nutmeg, sole and egg mixture. Stir in the flour and mix well.
In a heavy skillet over high heat, pour the peanut oil to a depth of 1/2 inch and heat. Carefully drop the corn mixture by tablespoonfuls into the hot oil. Fry until golden, turning once. Drain on paper towels. Serve with tartar sauce or horseradish cream sauce
1 cup of Tartar sauce: mix 1/4 cup mayonnaise, 2 teaspoons minced scallion (green onion), 1 teaspoon capers, 1 teaspoon minced sweet pickle, 1 teaspoon minced parsley and 1 tablespoon vinegar.
1/2 cup of Horseradish cream: mix 1/2 cup sour cream with 1 teaspoon prepared horseradish and 1 teaspoon Dijon mustard.
Makes about 36 mock oysters.
MOCK APPLE PIE
Adapted by BumbleBeeBoogie
(This is an old Depression Era recipe) I helped my mother make this pie when we couldn't get apples during WWII. ---BBB
Prepare an UNBAKED pie shell; top and bottom crusts
1-1/2 cup granulated white sugar
20 Ritz crackers
2 teaspoons cream of tartar
2 cups boiling water
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 tablespoon butter
In a saucepan, combine the sugar, crackers and cream of tartar; add the boiling water and lemon juice and cook one for minute over high heat. Remove from the heat and cool.
Preheat the oven at 450 degrees F.
Fill the pie shell with the filling mixture; sprinkle the cinnamon and nutmeg across the top and dot with the butter.
Place top crust over the filling and flute the edges of the two crusts. Cut several slits in the top crust with a sharp knife to allow the steam to escape. Bake for 20 minutes. LOWER THE OVEN TEMPERATURE TO 400 degrees F. Bake for 10 minutes longer.
2 tablespoons margarine
BAKED FISH LOAF (From the Co-op Low Cost Cookbook)
Courtesy of BumbleBeeBoogie
1 cup milk
salt, pepper, minces onion, to taste
4 slices bread, cubed
2 eggs, slightly beaten
1 #303 can mackerel or 2 7-ounce cans tuna
Serves 5; preparation time: 1 hour.
Scald the milk and add the margarine and seasonings. Pour over the bread, and add the eggs.
Drain the fish and stir into the bread mixture. Pour into a greased loaf pan and bake at 350 degrees F. for 30 to 40 minutes.
Tuna Casserole
Tuna Casserole (From the Co-op Low Cost Cookbook)
Courtesy of BumbleBeeBoogie
2 cups skim milk
8 ounces raw elbow macaroni
2 7-ounce cans chunk tuna
1 10-1/2 cans cream of mushroom soup
1 small onion, chopped
4 ounces process cheese food (for cheddar) grated or in chunks
Serves 6; prepartion time 1 hour.
Mix all ingredients in a 2-quart casserole. Cover and refrigerate overnight.
Remove from refrigerator one hour before baking. Bake at 350 degrees F. for one hour, cover, stirring once or twice. For half recipe, bake 45 minutes.
Serve with crisp green salad and rolls.
Variations:
1: Add 10 ounces of fresh spinach leaves before baking. Mix well. Uncover last 15 minutes.
2: Add 1 cup pittled black olives.
3: Add 3 or 4 ounces cashew nuts.
4: Use tomato instead of mushroom soup.
5: Use chicken, ham, luncheon meat, or wieners instead of tuna.
6: Use raw noodles instead of macaroni.
Monday Hash
Monday Hash (formthe Co-op Low Cost Cookbook)
Courtesy of BumbleBeeBoogie
2 cups leftover roast or other cooked meat
1/2 onion, grated
1-1/2 cups elbow macaroni
1 tablespoon margarine
2 tablespoons flour
1-1/2 cups milk
4 ounces cheese, grated
salt, pepper, seasontings, to taste
bread crumbs (opitional)
Parmesan cheese (opitional)
Variation: Use browned, drained sausage meat.
Served 4 to 5. Preparation time: 1 hour.
Chop up the cooked meat and add the grated onion. Cook the macaroni just until tender. In a double boiler or small saucepan over low heat, melt the margarine, blend in the flour, add the milk gradually. When the sauce is thickened, add the cheese, stir until melted and add the meat mixture. Season to taste.
Drain the cooked macaroni, mix with the sauce, pour into a 1-1/2 quart casserole. Sprinkle with bread crumbs and Parmesan cheese.
Bake at 350 degrees F. until brown and bubbly, about 30 minutes.
Toad in the Hole
Toad in the Hole (from the Co-op Low Cost Cookbook)
Courtesy of BumbleBeeBoogie
Serves 4. Preparation time: 1 hour.
1 pound pork link sausages
Lightly bake or fry the sausages and drain off all excess fat. Place in a 10-inch oven proof dish. Keep hot.
Yorkshire Pudding Mixture:
2 eggs
1 cup milk
1/4 teaspoon salt
1 cup flour
Mix well. Pour this mixture over the hot sausages and bake in a preheated oven at 400 degrees F. for about 30 minutes.
Buffet Beans
Buffet Beans (from the Co-op Low Cost Cookbook)
Courtesy of BumbleBeeBoogie
Serves 8 - Preparation time 3-1/2 hours.
2 cups California red beans (dry)
6 cups water
1/2 pound margarine or butter
2 large onions, diced
1 cup cheddar cheese, grated
2 cups Monterey Jack cheese, grated
salt to taste
2 teaspoons sweet basi; leaves
Wash beans. Put on to cook, in a heavypot, with the six cups of water. Bring to boil, turn down heat and let cook slowly for about 2 to 2-1/2 hours, or until tender.
Melt the butter in a heavy skillet and fry onions until golden brown. Add to beans along with cheese. Simmer for 30 minutes. Salt to taste, add sweet basil leaves, mix well. Simmer another 15 minutes and serve with radish relish.
Radish Relish:
1 cup thinly sliced radish (2 bunches)
1 large cucumber, peeled and thinly sliced
6 scallions, diced, greens and all
1 pint sour cream
salt to taste
dill weed and paprika
Mix first four ingredients in a large bowl. Salt to taste. Mix well. Sprinkle top with dill weed and paprika.
Chill and serve cold.
Had to giggle when I saw this, just cause of Sozobe:
But it looks interesting,..here's a link to buy it:
Rosie's Riveting Recipes
