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Amy AlessioWelcome to my page, where the Vintage Cookbooks blog has lived for over 9 years! Sign up for my newsletter to receive a copy of TREASURES, the first story in my Amazon bestselling Alana O’Neill short mystery series with vintage recipes. My newsletter will send bonus recipes as well as news of my upcoming shows and books right to your email box. Treasures
In TREASURES, Alana, a young mother, discovers an unlikely secret after a fire in an antiques mall in this short mystery with recipes. This is the first in the Alana O’Neill mysteries and includes vintage recipes for: Congo Squares, Kolackys, Chiffon Cake, Pound Cake and Dark Chocolate Cake. Alana’s adventures continue in the separate stories: MISSING ANDY, FELLED BY FRUITCAKE and BLAST FROM THE PAST.
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Handwritten Recipe: Honey Marshmallow Sauce

This sounds really odd. It says to serve on ice cream or cakes, but I’m not sure…

2 egg yolks

1/2 cup honey

1/4 cup lemon juice

1/4 tsp. salt

24 campfire marshmallows

1 cup whipping cream (whipped) or 2 cups aerosol whipping cream

Beat egg yolks, then add honey, lemon juice and salt. Heat until thick (about 15 minutes). Add marshmallows, heat and stir until melted. Remove from heat and chill. Fold in whipped cream just before serving. Serve on ice cream, cakes, etc.

Would you eat this?

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Pizza Rustica

I’ve had delicious pizza or lasagna roll-ups before – and I’m pretty sure this isn’t one of them. Another fabulous recipe from the Better Homes and Gardens Snacks and Appetizers, 1974.

1 14-oz. package pizza mix

1/2 cup finely diced salami

1/2 cup finely diced boiled ham

1/2 cup finely diced bologna

1/2 cup shredded mozzarella cheese

1/2 cup cream-style cottage cheese

Combine packets of flour and herbs from pizza mix. Prepare dough according to package directions. On waxed paper, roll dough to 18×8 inch rectangle. Combine salami, ham, bologna and cheeses; spread over dough. Carefully roll up jelly-roll fashion, starting with long side. Cut into six 3-inch rolls. Place seam side down, on greased baking sheet. Bake at 425F till golden, about 12 minutes. Heat pizza sauce from mix; pass with rolls. Serves 6.

Diced salami, ham and bologna. Oh boy.

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Pickled Knackwurst

I needed something to make me laugh today, and this definitely fits the bill. Another gem from the 1974 Better Homes and Gardens Snacks and Appetizers, the caption on the photo reads:  “Cater to the men in the crowd by serving robust Pickled Knackwurst with cold beer.” There’s a lot wrong with that sentence!

1 1/2 pounds full cooked knackwurst

1 medium onion, thinly sliced

2 1/2 cups water

1 3/4 cups vinegar

2 tablespoons sugar

1 tablespoon pickling spice

1 1/2 tsp. salt

1 tsp. crushed dried red pepper

1 tsp. whole allspice

3/4 tsp. whole black pepper

Pickled cauliflower

Cherry peppers

Slice knackwurst diagonally into 1/2-inch-thick pieces. Separate onion into rings. In 2-quart crock or jar alternate layers of knackwurst and onion. In saucepan heat together water, vinegar, sugar, pickling spice, salt, red pepper, whole allspice, and black pepper till warm. Pour over knackwurst and onion. Cover and chill for 3 days.

Threat meat, onion, cauliflower, and cherry peppers on skewers.

 

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Handwritten Recipe Wednesday: Chicken Parm

I love Chicken Parmesan, and this looks like a nice, easy version, though I don’t usually use hot sauce and cornstarch on mine.

4 chicken breasts

2 cans stewed tomatoes

2 Tbsp. cornstarch

1/2 tsp. oregano – basil

1/4 tsp. hot pepper sauce

1/4 cup grated cheese

Place chick. in baking dish – bake covered 15 min – 425F. Drain. Combine tomatoes, cornstarch, oregano, pepper sauce – till thick (maybe over low heat?). Pour sauce over chicken. Top with cheese. Bake uncovered 5 min – or 10 min longer.

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Snacks to Drink? Double Raspberry Fizzers

From the “Snacks to Drink” section of the Better Homes and Gardens 1974 Snacks and Appetizers, the interesting Double Raspberry Fizzers are featured in the center of this picture.

This could be good, or a little funky. What do you think of these flavor combinations?

1 10-oz. jar raspberry jam

Raspberry sherbet

Vanilla ice cream

2 12-oz. bottles lemon-lime carbonated beverage, chilled

Combine jam and 1/2 cup cold water; mix well. Divide jam mixture among 5 tall glasses, using about 1/4 cup for each. Add a scoop of sherbet, then a scoop of ice cream; top with another scoop of sherbet. Carefully fill with carbonated beverage. Makes 5 servings.

 

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Orange-Onion Salad

From the same cookbook that brought us the Applemint Parfait delicacies that I wrote about last week, here’s an Orange-Onion Salad, with a really scary dressing. Family Dinners In a Hurry is not the best cookbook in the Betty Crocker line, but perhaps in 1973 this seemed like a good idea:

2 large onions

1 medium Bermuda onion

Lettuce

Pimiento strips

Lemon-Honey Dressing

Pare orange, cut crosswise into slices. Peel onion and cut crosswise into thin slices. On 4 lettuce-lined plates, alternate slices or orange and onion. Top each serving with pimiento strips. Serve with fruit salad dressing.

Lemon-Honey Dressing

1/3 cup frozen lemonade or limeade concentrate (thawed)

1/3 cup honey

1/3 cup salad oil

1 tsp. celery seed

Stir together all ingredients.

Wow. So scary. I can’t even imagine those ingredients together without making a face.

 

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Handwritten Recipe Wednesday: Old Fashioned Favorite Oatmeal Cookies!

I’ve been researching WWI recipes for a program and have had a taste for Oatmeal Cookies. This one has no raisins, but included nuts, which means it could have been a recipe from that era, especially with the absence of flour. At any rate, these sound delicious!

1 cup brown sugar

1/2 c. Mazzola oil

1 1/2 c. H-O oats (I’m not sure what that is – likely not instant)

Cook together 3 mins. Add 1 egg – dash of salt. Add 1 teaspoon vanilla, 1/2 c. nut meats. Bake 375F 10 mins.

 

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Molly MacRae Monday: Recipes, Writing and Relationships

Molly’s post this month features a fun anthology of dessert recipes from authors – what’s not to like? Next month we will be having a celebration of her newest book, so stay tuned!-AA

Here’s a book, fresh out of the oven, full of dessert recipes old and new. It’s Bake Love Write, edited by Lois Winston, USA Today bestselling author of the Anastasia Pollock Crafting Mystery series. But this isn’t just another cookbook offering indulgent sweets (although there are some that sound so good they make you want to cry). Each of the 105 recipes was contributed by an author who also shared the best advice she’s ever received on love and writing.

Some of the contributing authors? Terry Shames, B.V. Lawson, Helena Fairfax, Bobbi A. Chukran, Sloan McBride, me. Some of the recipes? Molten Chocolate Lava Cakes, Lavender Shortbread Cookies, Retro Homemade Peach Pie (Amy will like that one). And what doesn’t appear anywhere in the cookbook? Prunes. Amy will like that, too.

I have some rhubarb in the refrigerator and I’m going to make Helena Fairfax’s Rhubarb Crumble and Custard. I won’t show you the recipe (the e-book is only 99 cents and a portion of the proceeds will go to charity), but if you visit the Bake Love Write Pinterest page, you’ll see a picture of it and many of the other recipes, which are sure to make you drool. Just please be sure to wipe your chin when you’ve finished.

And here’s something fun starting today and running through October 23rd – Thirty of the authors in Bake Love Write are having a scavenger hunt and offering over 60 prizes to participants who visit the authors’ websites and blogs. Full information can be found on Sloan McBride’s blog, including links to the authors’ pages and a link to the answer sheet.

Bake Love Write: 105 Authors Share Dessert Recipes and Advice on Love and Writing is available at Barnes & Noble, Amazon, Kobo, and Apple iBookstore

 

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Bacon Fondue?

The fascination with bacon appears to be a vintage thing, too. From the Kingan’s Reliable Meat Recipe Book, from 1952, there are some interesting bacon recipes. I’ve never seen any version of this before, but it’s not really fondue – more like bacon/toast casserole. Still sounds pretty good, though.

Dice 1/2 pound Kingan’s Reliable Sliced Bacon. Fry until crisp; drain. Cut 6 slices trimmed bread in cubes. Fill casserole with alternate layers of bread cubes and bacon, beginning with bread and ending with bacon. Beat 6 eggs; add 3 cups milk, 1 teaspoon salt, and a dash of pepper. Pour into casserole. Bake in moderate oven (350F) 1 hour.

Nothing healthy here, including that 1 teaspoon of salt! Who has another unusual bacon recipe?

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