Mary Andersen wrote: “In going through an old recipe box that I hadn’t looked at in years, it sparked an idea for a column on old recipes we used to make. It also sparked some serious hunger pains!”
“The first oldie but goodie was bran muffins. Remember that one? You’d mix up a giant bowl of bran muffin mix, keep it in the fridge, and every morning you’d scoop out just enough to make whatever you needed that day. It lasted forever. It helped keep you regular, too, if you know what I mean!”
“Finger Jello. Kids loved it! For years, I never saw a school party without it. Where’d it go?”
“Amish bread. You needed a “starter” to start the process. You had to get the starter from a friend who had extra. If you were the proud owner of spare starter, you were pretty popular.”
This bread resurged during the pandemic. My only interest in it, though, was eating it. I could never be bothered with “starting” it.
Mary goes on, “Better Than Sex dessert. I wouldn’t know though, because I’m a Nun. None in the morning, none at noon, none in the evening.” I will leave the reader to figure out what she means. Hah.
Mary adds, “Watergate Salad was popular, but most people don’t remember Watergate.”
Several friends joined in to share old recipes.
Barb Christensen said, “I made Watergate salad last week — guess some old recipes are still served at my house! My kids loved Jello with a can of fruit cocktail and I used to make Bread and Butter pickles.”
Barb, I still make pickles, inspired by my Sheridan friends, Susie and Anita. They make the BEST!
Linda Daniels added. “We made Copper Penny salad from Gregg’s Aunt Irene in Perrinton — cooked carrots, tomato soup, etc. — served cold. It’s delicious and pretty! Oh, and then there was liver pate.” Personally, I still love liver pate!
Martha Henning asked, “How about 7 layered salad and all the jello salads we use to make for showers?”
Every Thanksgiving and Christmas I still make 7 layered salad and everyone loves it. Jello left the mainstream, I think. Wonder how the Jello company does now.
Evelyn Mosier suggested, “Mayonnaise cake and red velvet cake with homemade whipped frosting.” I think red velvet is a new gourmet endeavor, especially as cupcakes.
Diana Jones shared. “Every Christmas my mother made this pretty green jello salad with cottage cheese, celery, green pepper and maraschino cherries. Following her, I made it every Christmas until my family rebelled and refused to eat it.”
She continues, “I have my mother’s cookbook, The Household Searchlight Recipe Book, copyright 1931, which is fun. It even tells how to make coffee. The types of coffee recipes are sack, boiled, egg, dripped and percolated. You couldn’t fail as a ‘housewife’ with this gem. Just don’t forget the apron you wore over your freshly ironed housedress.”
I still use an apron daily, but I must confess, it is never ironed or clean. And it is rarely worn over a dress.
Ruth Hansen asked, “How about rice pudding? Bob remembers having it with raisins and cinnamon sugar — sometimes for dessert and sometimes as a Sunday evening meal.
Linda McKnight sent, “I got this recipe from our Southside Child Study Club Cookbook, specializing in kids’ recipes. One of our family favorites was Pour Pizza Casserole. I added puréed peas to the pizza sauce and the kids never knew.
Pam Gress said, “This is too much fun. I could go on and on: Carrot-raisin salad, Slumgullion, Ambrosia, Chocolate Crinkle Cookies, Shoo-fly pie, Divinity, S.O.S. (creamed chipped beef over toast), Watermelon pickles, Pimento cheese, Celery stalks filled with pineapple cream cheese, Deviled ham sandwiches, Crab Louies, Pigs-in-a-blanket, Vienna sausages in BBQ sauce, Corned beef patties, Ham loaf, Fondues, Strudel, Scotch egg, Tab or powdered Tang, oh, and don’t forget Ants-on-a-Log!” Some of these I have no idea what they are, Pam, however, I did recently make chipped beef over baked potato … yum!
Elaine Pendrick added, I used to cook macaroni and mix in a can of tomato soup. Presto — “spaghetti.”. To this day, our son still makes it. Remember 12-layer Jello salad?”
We have a family story about that jello. At a big family event at my in-laws, we were all coming in with dishes to share. Someone thought they put broccoli casserole into the oven. Sadly, when we took it out, it was my sister-in-law’s 12 layer jello salad. It went in as thin layers of lovely colors. It came out all brown, looking like liquid mud. Still a routine family laugh! “Remember when …”
Pam Nichols wrote, “I’m very interested in food journalism.” (I’m not sure this lives up to that standard, Pam.) “Every night my mom made meat, potatoes, salad, vegetable, bread and dessert for dinner. However, if they were going out, which was very rare, we had Banquet chicken pot pies, fish sticks or yummy, “Eggs a la Goldenrod.” I loved the comfort of this dish, essentially creamed eggs on toast, and ripping up the toast before topping it with sauce.”
Penny Nicol said, “I’m in the process of going through my grandma’s recipes and making a book for the grandkids. I remember her cooking everything in lard. Oh and not wasting anything. I have a recipe for pickled pig feet.”
You can keep the recipe for pickled pig feet, Penny. Ah, yes, lard. We used to be friends. My Nana made the best pie crust using lard.
Hoping this brought back some fun, warm memories. The way we ate may just inspire you to make a few of these gems tonight. Enjoy.
1 pound ground beef
1 onion, chopped
1 cup flour
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon oregano
2/3 cup milk
15 oz can pizza sauce
2 cups mozzarella cheese, (shredded)
Preheat oven to 400. Brown hamburger with onion, salt and pepper. Set aside. Make a soft batter by combining flour, salt & pepper to taste, oregano, eggs and milk. Grease 9-by-13 pan and sprinkle lightly w/corn meal. Pour in the batter and top with the meat and bake for 15-20 min. Remove from oven and spread pizza sauce over meat and sprinkle w/cheese. Bake for an additional 15 minutes.
(from Linda McKnight)
Eggs a la Goldenrod
6 hard-cooked eggs
3 tablespoon butter
3 tablespoon flour
1/2 teaspoon salt
1 1/2 cup milk
Peel eggs, remove yolks, cut up egg whites. Melt butter, blend in flour and salt. Add milk, all at once. Cook and stir until mixture thickens and bubbles. Add the chopped egg whites; heat briefly. Ladle creamed mixture over toast. Sprinkle sieved egg yolk on top.
(From Pam Nichols ala Jeanne Jorgensen)
Copper Penny Salad
5 to 8 cups sliced, cooked carrots
1 medium onion, sliced
1 green pepper, chopped
1 can tomato soup, undiluted
1/2 cup salad oil (not olive oil)
1 cup sugar
3/4 cup vinegar
1 teaspoon each of mustard, Worcestershire suace, salt, pepper
Combine and refrigerate for at least 12 hours
(From Linda Daniels ala Gregg’s Aunt Irene Burl)