Good Cooks’ Recipes

Recipe for Broccoli-Almond Ring found in a 1954 charity cookbook

3 cups chopped, cooked broccoli
3/4 cup slivered, blanched almonds
1/4 cup melted butter or margarine
1 teaspoon grated onion
3 eggs, slightly beaten
1/2 cup soft bread crumbs
salt and pepper to taste

Combine all ingredients in this order: broccoli, eggs, bread crumbs, almonds, butter or margarine, onion and salt and pepper. Mix well.

Turn into a well greased ring mold, set in a shallow pan of hot water and bake in a moderately hot oven, 375°, about 30 minutes or until firm. Remove mold from water and let stand 5 minutes before unmolding ring.

Tags: Vegetables by wanda
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3 lbs. chili meat
2 cups red beans
1 teaspoon comino seeds
3 cloves garlic
1/4 cup chili powder
salt to taste
1 Tablespoon fat

Soak beans overnight. Sprinkle comino seeds, chopped garlic, salt and chili powder over meat. Fry slowly for 15 to 20 minutes in fat. Add to simmering beans and continue cooking for 4 or 5 hours.

Tags: Meats by wanda
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Recipe for Ham Biscuit Roll-Up

2 cups sifted flour
1 teaspoon salt
2/3 cup milk
3 teaspoons baking powder
1/3 cup shortening

Filling:

1-1/2 cup ground cooked ham
2 – 3 Tablespoons tomato juice or milk
Salt and pepper to taste

Make biscuit dough and roll into rectangle 8 X 11 inches. Moisten meat with tomato juice and spread over dough. Roll like jelly-roll. Cut slices 1″ thick. Put on greased baking sheet. Brush with milk. Bake in hot oven, 425° for 20 minutes. Serve with cheese sauce.

Tags: Meats by wanda
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Found in a 1924 newspaper:

Fried Rice

Take six cupfuls of cooked rice, one cupful of cold roast pork chopped, two tablespoonfuls of fat, one tablespoonful of salt, and two eggs. Add the salt, fat meat and onion and let fry a few minutes. Add the rice, mix well and when hot add the eggs whole. Stir and cook until the eggs are set, then serve at once.

Tags: Vegetables by wanda
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Another project of mine is copying articles about the people in my home town from the oldest newspapers. (sylacaugahistory.com) Not only do I find interesting tidbits about the people and locale, I find recipes. Here is the traditional recipe for cranberry sauce proving that the more things change, the more they stay the same. It’s hard to beat the basic recipe for cranberry sauce.

From the Sylacauga (Alabama) News in 1924:

Quoted – “Perhaps some inexperienced housewife may be helped by the recipe for”:

Cranberry Sauce

Take six cupfuls of cranberries, three cupfuls of granulated sugar, one-half cupful of water. Wash and pick over the berries and add the sugar and water, but do not stir. After they begin to boil, cook ten minutes closely covered. Remove the scum and when cool they will be jellied, the skins soft and tender.

Tags: Sauces by wanda
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