Endangered Recipes: Too Good to Be Forgotten

Over the weekend I watched Flavors of America with Jim Coleman and cookbook author Lari Robling. Her new cookbook is: Endangered Recipes: Too Good to Be Forgotten; they talked about favorite family recipes and how to rescue them by sharing with families. I thought it might be interesting to begin a few on a new thread and see if others had other "endangered recipes" to share.
Gary/Louisville

Our Favorite Meatloaf
McCall's featured in McCall's Cookery #5 printed in 1984
6 slices bacon
3 eggs
2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon nutmeg
Pinch ground cloves
1/4 cup milk
1/4 cup sour cream
1 cup soft white bread crumbs
1 1/2 pound ground beef
1/4 pound ground pork
1/4 pound ground veal
2 tablespoon finely chopped onion
2 tablespoon chopped parsley
2 tablespoon chopped celery leaves
1 teaspoon chopped chives
1/4 teaspoon finely chopped garlic
1/2 cup chili sauce
2 tablespoon light brown sugar
1/4 teaspoon dry mustard
1/2 cup chopped green onions
Parsley sprigs

1 In a medium skillet, sauté bacon over medium heat until partially cooked.
2 Preheat oven to 350 degrees
3 In a large bowl, beat eggs with salt, pepper, thyme, nutmeg and cloves until well mixed. Stir in milk, sour cream and bread crumbs. Let stand 5 minutes.
4 Add beef, pork, veal, onion, chopped parsley, celery leaves, chives, garlic: mix lightly until well blended.
5 Line bottom and ends of a 9 x 5 x 2 3/4 inch loaf pan with a strip of waxed paper, 15 x 3 inches. Spoon meat mixture into the pan, spreading evenly. Pack meat in pan.
6. Invert meat loaf into a baking pan; lift off loaf pan; remove wax paper.
7. Arrange bacon crosswise over the meat loaf. Bake 45 minutes.
8. Meanwhile, in a small bowl combine chili, brown sugar and mustard. Brush over meatloaf; bake 15 minutes.
9. Remove to heated serving platter.
Garnish with green onion and parsley.


Spaghetti Marco Polo
This is a recipe that Julia Child made with "Chef Brockett" (the late Don Brockett) for Fred Rogers on one of the "Mister Rogers' Neighborhood" episodes. It was first printed with permission from Family Communications Inc., Pittsburgh. (Unfortunately, the cookbook is out of print.)

2/3 cup chopped walnuts or peanuts
1/2 cup chopped black olives
1/2 cup chopped red pimento
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh chives
8 ounces semolina spaghetti
1/4 cup olive oil
Salt and pepper to taste
3/4 cup Parmesan cheese or shredded Swiss cheese

Mix walnuts, olives, pimento, parsley and chives in bowl; set aside. Cook spaghetti according to package directions; drain well. Place olive oil in serving bowl. Add spaghetti; toss to coat well. Season to taste. Spoon walnut mixture over spaghetti. Toss lightly at the table. Serve immediately with cheese.
Julia Child in "Kids Cook with Stuffee" by the Pittsburgh Children's Museum, 1988.

Woolworth's Doughnuts

2 lbs., 4 oz. Raw Potatoes
(To make 2 lbs. Mashed)
1 ¼ cups shortening
1 ½ cups sugar
4 tablespoons salt
3 ounces yeast
8 cups water
32 cups flour
Flour is used in kneading dough. Shortening is for frying doughnuts.
Place warm mashed potatoes in large mixer bowl. Add shortening, sugar and salt and mix for 1 minute.
Measure water. Add yeast to water and dissolve with a wire whip. Add to potato mixture.
Next, add the 16 cups of flour, and continue mix until dough leaves side of bowl, about 5 minutes. Scrape once during mixing.

Allow dough to rest for 25 minutes. Then, turn dough out onto floured board. Roll to ½ inch thickness, and cut with a 3-inch doughnut cutter.

Let doughnut rise. Fry at 380 to 385 degrees for 3 – 4 minutes on each side.

Brush with glaze recipe of your choice.


Bologna Salad Sandwich Spread in the 50's
Sweet relish and eggs round out the flavor of bologna in this simple but delicious spread. Serve it on cocktail toast, or use it in sandwiches. The amount of egg, creamy salad dressing and relish should be adjusted to taste.
4 eggs
1 (16 ounce) package bologna
1 (16 ounce) jar creamy salad dressing
1 cup sweet pickle relish

Directions
1 Place eggs in a medium saucepan and cover with cold
water. Bring water to a boil and immediately remove from
heat. Cover and let eggs stand in hot water for 10 to 12
minutes. Remove from hot water, cool, peel and chop.
2 Grind the bologna and eggs in a meat grinder with a
medium blade.
3 In a large bowl, mix the bologna mixture with desired
amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.

Bologna Salad Sandwich Spread
2 lb. bologna
1 med. box of Velveeta cheese
6 hard boiled eggs
1 sm. jar sweet pickle relish
1/2 c. finely chopped onion
2/3 lg. jar mayonaise
2 T. mustard

Cut bologna and cheese into chunks. With a hand food grinder, grind bologna, cheese and eggs into a large mixing bowl. Add sweet pickle relish and chopped onions. Carefully fold in mayo, adding as needed until thoroughly mixed. Add mustard and mix well. Will make about 25 sandwiches. Will keep in the refrigerator for about 4 days. Great for picnics and back yard suppers.






This message was edited Oct 14, 2004 10:09 AM