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Recipes: Lost & Found


nakji
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Over in the old-fashioned cake topic, BarbaraY mentions a gumdrop cake recipe that her grandmother made, but has since lost.

We all must have recipes that we're searching for like that - and Google only takes us so far if we don't remember the exact name.

What are you looking for?

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I'm looking for a ginger marmalade recipe that may have come from a cookbook or from a magazine. It was based on apples with fresh ginger. I've almost replicated it - but not quite!

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Back in the 70's Southern California Edison put on cooking classes and one of the pamphlets had the definitive warm spinach salad dressing for our family. I have searched high and low and can not find that one pamphlet. It was orange in color, tangy and wonderful. Yes bacon was involved :biggrin:

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Yes the bacon fat was rendered and both the crispy part and the fat were used but it was different from the ones I see around. Maybe the orange color was from paprika? I had given up without trying to recreate- I was just looking for the booklet. Hhhmmm time to play

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So my ex-fiancee and I used to make this recipe that his mother (from Eastern Washington State) gave him. It had lentils and brown rice cooked together and lots of coarsely shredded carrots... And that's about all I remember other than remembering that it was really tasty. If it helps, the family was methodist (dad was a methodist minister)... We didn't part on good terms, so I can't write him to ask for it... Does it sound familiar to anyone?

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A recipe called, I think, Chicken 'N' Apples. It had chicken pieces, sliced apples, whole small onions a chicken bouillon cube, nutmeg, ground ginger, and perhaps cinnamon. It was from a magazine possibly Good Housekeeping. Oh how I miss that recipe and I can't seem to replicate the spice mixture that gave it such a unique flavour.

Anna Nielsen aka "Anna N"

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My lost recipe is for Lemon Poppyseed Muffins, easy right?

Well these had ricotta cheese and use liquid veg oil and I can't remember which leavening agent or how much lemon juice and it makes me sad.

The recipe was from a teacher at Bergen Community College

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Giuandia Lace Cookies. These were published in the San Francisco Chronicle about 1980. The were absolutely the tenderest, tasty things I had ever eaten. I've tried to duplicate them since the recipe disappeared with no luck.

Teach me to leave a sheet of news paper out where others can use it to start a fire. :angry:

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This is a great thread!

Barbara, the Chron has a library, and, last I knew, a librarian. You might try calling the Chron library and see if anyone can help you. Or you might try going to sfgate and see if there are accessible archives that way. The librarians at the Chron used to field all kinds of calls from the public, but my husband (who used to work at the Chron) says that may not be the case any more.

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When I first joined eG, I asked about this recipe...but this is much later and here goes again.

A tomato and cheese souffle my Mother used to make called Beaver Pudding. It might have been a family name for it... :hmmm:

Darienne

 

learn, learn, learn...

 

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These, I fear, are truly lost--I never had them, just have been searching for the recipes for 20 years, and no one seems to have them. There was a bakery in upstate NY called Sweeney's, a man who baked in his garage. He made a sensational bread he called Lumberjack Bread that I have come close, but not close enough, to replicating, and thick, glazed, brownish yeast doughnuts that, well, they have quite simply died with him.

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My mom has been looking for a pineapple cupcake recipe called "gems of paradise" that her mother used to make but lost the recipe for. She thinks it might have been off of a pineapple can, but so far no luck tracking it down, and she's a reference librarian. I keep hoping I'll come across it one day and I'll be set for the next gift-giving holiday!

If you ate pasta and antipasto, would you still be hungry? ~Author Unknown

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When I first joined eG, I asked about this recipe...but this is much later and here goes again.

A tomato and cheese souffle my Mother used to make called Beaver Pudding. It might have been a family name for it... :hmmm:

Would this be the one?

http://www.astray.com/recipes/?show=Tomato%20cheese%20souffle

Kay

Thanks Kay,

There are lots of Tomato/Cheese Souffles, and I have made a couple. It was just my 'Mother's' Beaver Pudding I was looking for. The more I think about it, the more I am convinced it was simply my Father's nickname for it.

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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Thanks Katie, I did consider calling the paper but last time I called a paper for something, they wanted $200.00. The person who answered told me I could find it in the public library. Unfortunately I was in CA and the paper was the Kansas City Star. Will see if I can check the archives on-line as you suggested.

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Baked Pineapple and Cheddar Cheese casserole. An absolute MUST to go with a ham, of a pork roast. I LUV pineapple! :wub:

Here's one I've been making for some 40 years. Got it out of a military officer's wives cookbook. It's been a family favorite for all these decades. Can't remember a family get-together that somebody doesn't bring it.

As you say, it's perfect to go with ham, or roast pork, or fried chicken, or barbecue, or ribs, or whatever. Easy to make, and the children love it.

Hot Pineapple and Cheese Salad

1 large can pineapple chunks (not drained)

1 C all-purpose flour

1 C sugar

1 lb good-quality Cheddar cheese, grated or shredded.

Combine the dry ingredients, stirring until well blended. Add the pineapple and cheese and mix until combined. Pour into a greased casserole dish. Bake at 300 for 30 minutes, or at 350 for 20 minutes, until hot and bubbly. Serve while still hot.

ETA: If you google 'hot pineapple salad,' you'll find quite a few recipes, with varying measurements and ingredients. Many add Ritz Crackers.

If this simple one of ours doesn't work for you, you should be able to find another one that is just perfect. The key seems to be to google 'hot salad' rather than 'casserole,' if that's what you've tried.

Edited by Jaymes (log)

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Back in the 70's Southern California Edison put on cooking classes and one of the pamphlets had the definitive warm spinach salad dressing for our family. I have searched high and low and can not find that one pamphlet. It was orange in color, tangy and wonderful. Yes bacon was involved :biggrin:

I took at least one of those classes and I have a little booklet somewhere in my collection.

Electric cooking for the Modern woman or a similar title. I had always cooked on gas and this house, prior to remodel, had an electric range which I despised.

I am pretty sure I have a similar dressing recipe but mine actually was made with orange juice or canned mandarin oranges that were sauteed and mashed in the bacon drippings, a shot of red wine vinegar (before balsamic became the norm) and an optional addition was poppy seeds.

There was no sugar added but a bit of boiling water, which made it foam up in the skillet.

I'll have to go through my recipe boxes as I'm sure I've never put it into the computer.

I just did a Google search and found the booklet I remember.

Here

Wow, expensive for such a little booklet.

Edited by andiesenji (log)

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Here's one I've been making for some 40 years. Got it out of a military officer's wives cookbook. It's been a family favorite for all these decades. Can't remember a family get-together that somebody doesn't bring it.

As you say, it's perfect to go with ham, or roast pork, or fried chicken, or barbecue, or ribs, or whatever. Easy to make, and the children love it.

Hot Pineapple and Cheese Salad

1 large can pineapple chunks (not drained)

1 C all-purpose flour

1 C sugar

1 lb good-quality Cheddar cheese, grated or shredded.

Combine the dry ingredients, stirring until well blended. Add the pineapple and cheese and mix until combined. Pour into a greased casserole dish. Bake at 300 for 30 minutes, or at 350 for 20 minutes, until hot and bubbly. Serve while still hot.

I looked at this recipe over and over, thinking what on earth can this be? Sounds unlike anything I have ever made. Well, of course, I am going to make it.

Oh, one question please: is the pineapple in syrup or in plain juice. Thanks.

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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Baked Pineapple and Cheddar Cheese casserole. An absolute MUST to go with a ham, of a pork roast. I LUV pineapple! :wub:

Here's one I've been making for some 40 years. Got it out of a military officer's wives cookbook. It's been a family favorite for all these decades. Can't remember a family get-together that somebody doesn't bring it.

As you say, it's perfect to go with ham, or roast pork, or fried chicken, or barbecue, or ribs, or whatever. Easy to make, and the children love it.

Hot Pineapple and Cheese Salad

1 large can pineapple chunks (not drained)

1 C all-purpose flour

1 C sugar

1 lb good-quality Cheddar cheese, grated or shredded.

Combine the dry ingredients, stirring until well blended. Add the pineapple and cheese and mix until combined. Pour into a greased casserole dish. Bake at 300 for 30 minutes, or at 350 for 20 minutes, until hot and bubbly. Serve while still hot.

ETA: If you google 'hot pineapple salad,' you'll find quite a few recipes, with varying measurements and ingredients. Many add Ritz Crackers.

If this simple one of ours doesn't work for you, you should be able to find another one that is just perfect. The key seems to be to google 'hot salad' rather than 'casserole,' if that's what you've tried.

AHA! Thanks, Jaymes; I never thought of that approach!

Darienne, it's pineapple in juice, and I'd be inclined to cut back on the amount of sugar, but that's just me...

(ETA juice)

Edited by judiu (log)

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I just did a Google search and found the booklet I remember.

Here

Wow, expensive for such a little booklet.

Thanks Andie- that is not the booklet and the only thing she put canned mandarins in was ambrosia and poppy seeds were in baked goods. The booklets we had were a rough beige paper, rectangular, and the long side ran left to right. They were very cheaply done so may have been assembled by the local people they hired in L.A. I can not remember what suburb they took the classes in.

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