Welcome to the Vintage Cookbooks and Crafts blog!For over seven years I have been writing this blog as a fond nostalgic parody of recipes and crafts from the 70's and earlier. Do you remember a trend fondly? From chiffon cakes to pom poms for roller skates, you're speaking my language.
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Make graham cracker crust. Drain syrup from No. 2 can pineapple chunks and add water to make 1 cup. Heat to boiling. Dissolve 3 oz. pkg. of lemon gelatin in syrup. Blend 1/2 cup of gelatin with an 8 oz. package of cream cheese. When smooth pour into pie shell. Chill until set. Arrange pineapple chunks on the set pie filling. Spoon remaining 1/2 cup gelatin over all.
Here are a couple more earrings for the weekly challenge I’m participating in, for my designer friend Sarajo. I have some news on the earring front. Studio V from Harper College is now carrying my earrings, and they asked for some spring designs. Here are a couple I brought over there. Hopefully they will help people think of spring despite the snow on the ground here.
2 packages refrigerated orange Danish rolls with icing (8 rolls)
Shredded coconut. tinted yellow
Open packages of rolls; unwind rolls and separate in individual strips. Beginning at center of large ungreased baking sheet, wind 5 strips in large coil. For petals: Wind remaining 11 strips in individual coils: place around center coil, being sure open end is next to the center coil. Pinch other end to make petal tip. Bake in hot oven (400F) 10 – 12 minutes or till lightly browned. Drizzle with icing from package. Sprinkle petal edges and center with tinted coconut.
I’m a big fan of the cloud recipes from the late 60′s and 70′s, except of course when they use raw egg whites. This one cooks them. It’s a lot of work and steps, and involves an overnight in the oven and another overnight chilling, but I may have to try this one.
Grease 9×123 pan & preheat oven to 275F.
Beat – 6 egg whites, 1/2 tsp. cream of tartar, dash salt until stiff. Add 1 3/4 C sugar. Beat until stiff and glossy.
Spread in pan. Bake 60 min. Turn off oven & leave in 12 hours.
Mix: 6 oz. cream cheese, 1 cup sugar.
Add: 2 cups whipped cream, 2 cups miniature marshmallows.
Spread over meringue; refrig. overnight.
Serve with: 1 can cherry pie filling, 1 tsp. lemon juice, 10 oz. raspberries.
That last ingredient was hard to make out and looks like someone else wrote it in. Still, I’ll bet this is tasty. My Mom used to make meringue cookies in the oven overnight at the holidays, dyed green and pinky red of course.
Here is a post I put up two years ago, for a St. Patrick’s Day recipe. Do a search of the big green holiday on this blog for many many more recipes. It’s the high green holiday in my family, as my Mom is 100% Irish. Enjoy this family favorite recipe:
For the big green holiday this week, St. Patrick’s Day, I pulled out my Mom’s recipe box. She is still alive, thank God, but I have taken her recipes. Ha! This was actually a recipe from a neighbor that my mom copied.
1 lg. pkg. yellow or white cake mix (no pudding)
4 eggs (no one said this was healthy)
1 c. club soda
1/4 c. oil
1/2 c. chopped walnuts
1/4 tsp. almond
1/2 tsp. vanilla
(13×9 pan 350F 40 – 45 mins.) Cool 15 mins.
1 box pistachio pudding mix
1 1/2 c. cold milk
1 envelope dream whip (I think you’ll have to use Cool Whip now from the container)
Blend; whip 4 – 6 mins.
Divide into 2 layers.
Mom also has a clipping from a Jello magazine advertisement for something similar. Has anyone made this one?
While this is green, I’m not sure anyone wants it for St. Patrick’s Day salads. From the 1968 Better Homes and Gardens Best Buffets, here is Emerald Dressing. No picture of this one!
1 cup salad oil
1/3 cup vinegar
1/4 cup chopped onion (1 small)
1/4 cup minced parsley
2 tablespoons finely chopped green pepper
2 teaspoons confectioners’ sugar (Yep, on your salad!)
1 1/2 tsp. salt
2 tsp. dry mustard
Dash to 1/2 tsp. red pepper
Combine all ingredients in jar or blender. Cover and set aside 1 hour. Shake 5 minutes or blend thoroughly before serving. Makes about 1 1/2 cups of dressing.
Serve with sea food, cottage cheese, or tossed green salads.
The recipe sounds good at any rate, and there’s a note for “Grace.” Either it’s Grace’s recipe, or the writer wants to make it for her? A big smudge/wipe in the middle may indicate that it was a favorite. I always look for that kind of thing.
1/2 lb. marshmallows – cut (or use small ones)
1 lb. grapes – cut and seeded (or get seedless!) (Green!)
1 can chunks pineapple, drained
Add bananas, cherries or other mixed fruit if desired. Mix with dressing and let stand.
Dressing: Beat 2 eggs, 1/2 C sugar, 1/4 t. salt, juice of 1 lemon. Cook until thick, stirring constantly. Cool. May add 1 C whipped cream.
Do the marshmallows, sugar, and whipped cream negate the value of the fruit? Still sounds tasty.
Here are some earrings I made out of a vintage stash (I used a few pieces from my modern beads to complete them.) I won on eBay for the weekly challenge posted by my talented designer friend, SaraJo Wentling. I have green on the brain, and have even been bending wires into Celtic triangles for more earrings. More on that to come. Are you making or eating anything green these days?
From one of my favorite cookbook series, the Southern Heritage Southern Living titles, these lime chiffon tarts are the first of several green foods I’ll blog about in the next two weeks before St. Patrick’s Day. Readers to this blog know it’s a big holiday in my family, and I’ve already covered many many recipes for it, so this is a little variation. I may even have to write about some vegetable recipes, which is rare here!
Lime Chiffon Tarts
4 eggs, separated
1 cup sugar, divided
1/3 cup lime juice
1/2 tsp. salt
1 envelope unflavored gelatin
1/4 cup cold water
1 tablespoon grated lime rind
3 drops green food coloring
36 baked (2 3/4 inch) tart shells
Fresh mint sprigs (optional)
Beat egg yolks in top of a double boiler. Gradually add 1/2 cup sugar, lime juice, and salt, mixing well. Bring water to a boil. Reduce heat to medium; cook, stirring constantly, until thickened. Remove from heat. Dissolve gelatin in cold water; add to yolk mixture, stirring until well blended. Stir in lime rind and food coloring. Cool.
Beat egg whites (at room temperature) until foamy. Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into lime mixture. Spoon 3 tablespoons filling into each tart shell. Chill. Garnish with fresh mint sprigs, if desired. Yield: 3 dozen tarts
1 1/2 cup lukewarm water
3 Tblsp margarine
3 yolks + 1 whole egg
1/2 tsp. salt
5-6 cups all purpose flour
Mix well and knead. Let rest for 30 min. Roll out part of the dough. Cut the shape you wish. (Add) Filling with cheese, meat, fruit or ?
On the back is a note in Spanish on adding water to the dough if necessary, I believe. I love it when cultures mix in recipes.
Molly MacRae talks about our friend Kathleen Ernst’s upcoming book and the Laura Ingalls Wilder Little House Books today with a fun snow recipe. Last summer I went to LIW’s DeSmet, SD farm location and the family and I enjoyed a day of making hay flour, hay twists, plowing and more. I loved it.-Amy Alessio
October seems like a long way off, but I’m looking forward to it because that’s when Death on the Prairie, the new Chloe Ellefson mystery by Kathleen Ernst comes out. In the book, Chloe and her sister will be visiting all the Laura Ingalls Wilder sites – a pilgrimage of sorts and one that I wouldn’t mind making myself. I love the Chloe Ellefson series and I love the Laura series. I’ve lost count of how many times I’ve read the Little House books to myself and to my children.
I do remember my first encounter with the Little House books. My second grade teacher read them to us, and ever since hearing the chapters “Sugar Snow” and “Dance at Grandpa’s,” I’ve wanted to try Laura’s recipe for maple sugar candy. We had plenty of fresh snow last night. Even our indoor cat likes a bowl of it for a treat. Too bad we don’t have a sugar maple tree! Maybe while I’m waiting for Death on the Prairie, I’ll read the Little House books again. In the meantime, here’s the recipe for the candy.
“Grandma stood by the brass kettle and with the big wooden spoon she poured hot syrup on each plate of snow. It cooled into soft candy, and as fast as it cooled they ate it.
They could eat all they wanted, for maple syrup never hurt anybody. There was plenty of syrup in the kettle, and plenty of snow outdoors. As soon as they ate one plateful, they filled their plates with snow again, and Grandma poured more syrup on it.” Little House in the Big Woods by Laura Ingalls Wilder.
3 tablespoons margarine
1 2- to 2 1/2 pound ready-to-cook broiler-fryer chicken, cut up
1/4 cup flour
1 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
1 21-oz. can cherry pie filling
1/2 cup dry white wine
1/4 cup packed brown sugar
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cloves
In 12×71/2×2-inch baking dish melt margarine in oven at 375F. Meanwhile, coat chicken with mixture of flour, 1 tsp. salt, paprika, and pepper. Place chicken in baking dish. Bake at 275F for 40 minutes, turning once after 20 minutes. In saucepan heat remaining ingredients; pour over chicken. Continue baking till chicken is done, about 30 minutes more. Skim off excess fat. Makes 4 servings.