WW2 Recipes

Posted December 30, 2013 by memorystable
Categories: Uncategorized

I inherited my mother’s recipe collection. Some of the recipes go back to when she was a child on the farm, others are from WW2.

Since there is a movement of frugality, and an interest in old recipes, I am posting the WW2 era recipes here. Please note, these are just curiosities. If you want to try them,do so at your own risk. Some of them sound revolting!

WW2 Era Recipes,

Spam Loaf
one can spam
one can mushroom soup
1 cup oatmeal
1 1/3 cup evaporated milk
two dried eggs reconstituted
grind spam in a meat grinder. Place ingredients in a bowl, add ground spam. Mix well and form a loaf. Bake at 350° for 45 min. or until done.

Meat and Macaroni Français
two slices of bacon diced
2 tablespoons oleo
1/2 cup onions
1/2 cup celery
1/3 cup thinly sliced carrots
1/2 pound ground organ meat, or ground beef
1 teaspoon salt
one clove of garlic
a little pepper
one beef bullion cube dissolved in 1 cup of water
18 ounce can tomato sauce
2 cups dry elbow macaroni
in a large heavy frypan cook the bacon until crisp add the butter onions, celery, carrots, and cook over low flame until soft.
Add meat, stir two separate particles. Salt, garlic, pepper, beef broth, and tomato sauce. You may add 1 cup of wine. Cover and cook for 10 min.
Meanwhile, cook macaroni and drain in a colander.
When the meat mixture is cooked, add the macaroni and stir in cover and cook for 10 more minutes on very low heat
makes six servings.

Salmon a la Mornay
three medium potatoes peeled and cooked
1 tablespoon butter
1 tablespoon flour
1/2 cup dried milk reconstituted
1/2 cup grated cheese, American or cheddar
one dried egg reconstituted
one can of salmon
cooking mash the potatoes placed in a greased baking pan make a white sauce with a little butter flour and reconstituted dry milk. Season to taste add the cheese and the egg. Pour half this mixture into a greased pan add the salmon in cover with sauce top with breadcrumbs . Bake at 350 for 20 min. serves four

Bungalow pie
six crackers rolled fine
one can of tuna
one quarter onion sliced fine
1 tablespoon dried tapioca
2 cups dried milk reconstituted
1 tablespoon oleo
salt and pepper to taste
press the crackers into a pie pan. Place tuna on top of cracker crust, topped with mashed potatoes and bake at 350 for half an hour.
(I think you’re supposed to put the tuna in the reconstituted milk along with the tapioca to thicken it with the butter ,salt and pepper. The recipe doesn’t mention it, but I guess that’s how you do it)

gizzards and noodles
2 cups chicken gizzards (ground in a meat grinder)
one onion (ground with the gizzards in the meat grinder)
3 tablespoons oleo
1 tablespoon flour
salt and pepper
two chicken bouillon cubes reconstituted in 2 cups of water
one package noodles
in frying pan, brown the gizzards and onion until thoroughly cooked. Add the 2 cups of chicken bouillon and simmer. Meanwhile, cook the noodles.
In a pot, melt oleo. Then stir in the flour. Cook over low heat until the roux is formed. To the chicken broth and gizzard mixture. Stir until thickened. Add cooked, drained noodles. Fold in noodles. Serves four.

Clam fritters
1 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
two eggs reconstituted
1/2 cup dried milk reconstituted
1/4 cup clam juice
one dozen clams clean and chopped
1 tablespoon melted shortening
mix and sift flour salt and pepper. Add beaten eggs milk and clam juice mix until smooth. Quickly stir in melted shortening. Stir in clams
drop by tablespoon into hot fat and fry for 5 min. or until brown. Drain on unglazed paper.
Serve hot with lemon juice or mayonnaise.

Spanish liver
1 pound sliced liver
five medium onions sliced
four raw tomatoes or 2 cups canned tomatoes
one large green pepper
one sliced bacon
wash the liver well in cold water. Drain and dredge in flour in a frying pan cook the bacon, add 1/2 inch of melted shortening. When the shortening is hot, cook the liver season with salt and pepper remove to a dish. To the fat, add the sliced onion and green pepper. Push around in fat until cooked . Put vegetables on the dish with the liver. Pour off the fat. Put the liver and vegetables back in the pan, add the tomato, cover tightly, and simmer for 10 min. serve with rice.

Applesauce brownies
melt together in a small pan 1/2 cup oleo and 6 tablespoons cocoa powder. Blend well
in the bowl add one cup of sugar
three quarters of a cup of applesauce (sweetened canned)
add 1 cup sifted flour
1/2 teaspoon baking powder
1/4 teaspoon soda
1/4 teaspoons salt
1/2 cup chopped nuts
mix together all ingredients and pour into greased and floured 9 x 9″ pan. Bake for 35 min. at 350. Remove promptly from other. Cut into squares. Cool. Makes 24 pieces

Wartime cake
1 teaspoons each cinnamon and nutmeg
1 teaspoon allspice
1/4 teaspoon cloves, powdered
2 cups of water
two heaping tablespoons of oleo
2 cups of raisins, plus any candied peel or fruit that you have.
Boil this for 4 min. cool until cold. (You may put in icebox)
3 cups of flour sifted
1 teaspoon baking soda
mix the fruit mixture with the flour and soda, place in a greased pan. Bake at 350 45 to 50 min.
let stand 10 min. before taking out pan
(this may be too much nutmeg, I’ve only used the quarter teaspoon but I make this cake)

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Hearty Potato Bread

Posted September 16, 2012 by memorystable
Categories: Uncategorized

Our second son, Chris, became stricken with Trigeminal Neuralgia this summer. It’s disabling facial pain that can be triggered by many foods, scents or loud sounds. To encourage him to eat, I began baking bread for him.  It’s one of the few things that is bland enough, and doesn’t have any nasty additives.

Potato Bread

1 package active fast rising yeast

1 12oz can of evaporated milk + water to equal 2 1/4 cups liquid

6 cups of flour (your choice here, I use Hecker’s Flour)

1 1/2 tsp salt

1/3 cup sugar (again, your choice – I use ‘Sugar in the Raw’)

1 stick salted butter or margarine + 4 tbs canola oil

1  cup dry organic potato flakes

Grease 3 small or 2 large pas.

Melt the butter in a microwave safe mug and add the oil. Measure the flour into a large bowl, and put 1 cup of it into a smaller bowl. Into the smaller bowl, place the rest of the dry ingredients, including the packet of yeast.  Warm the milk +water to 110 – 115 degrees. Rinse the mixing bowl in hot water and dry.

Place the small bowl of dry ingredients into the mixing bow. Add the warmed milk- water mixture, the melted  butter/margarine & oil, and whisk until smooth. There may be a few a few small lumps from the dried potato. Begin mixing your dough, either in your stand mixer or by hand. Stir in as much flour as you are able, and then knead in the rest. Knead the dough until it is smooth and elastic.

Divide the dough into either 3 small loaves or 2 large ones, and set to rise in a warm place. (I preheat my oven to the lowest setting, place the loaves to rise, then turn off the oven)

When dough has doubled, preheat the oven to 350 degrees (if you are raising the dough there, REMOVE IT FIRST!)

Bake for 20 minutes, cover lightly with foil and continue baking for 15 minutes for small loaves, 20 for large loaves.

Turn onto a cooling rack and cover until cooled.

There you have it. My recipe for homemade potato bread

Heirloom Recipes

Posted December 16, 2011 by memorystable
Categories: Uncategorized

Be sure to check Beekman 1802 for their Heirloom Recipe Advent Calendar

Maine Blueberry Memories

Posted July 1, 2011 by memorystable
Categories: Uncategorized

When the boys where little, we went on vacation in Maine. We had just bought a brand new VW Van(#2, #1 Van, Bob’s ’73 green VW camper went toes up, so we got a new one. Sound familiar?). We loaded up the kids and went to Hideaway Cabins on Long Lake, S. Princeton Maine. The cottage had three bedrooms, a bathroom, and a great room that had a kitchen at one end. We bought blueberries at a farm stand, and I made blueberry muffins or blueberry pancakes for breakfast every morning. The kids had a great time running around, playing and loafing. We took them fishing, we went to the coast and visited lighthouses. We took a day trip into Canada to visit Nova Scotia. It was one of those great family trips that was absolutely perfect.

I made blueberry pancakes for dinner tonight and all those happy memories came right back.

Chris and Dave
Dave and Chris at a water pump. Check out the shiny new van in the background!

Here’s the recipe that started it all.

Blueberry Pancakes

(sift together)
1 1/2 cups flour
3 1/2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt

Wisk together the wet ingredients into the sifted dry ingredients:
1 egg beaten until light
3/4 cup milk (room temperature)
1/2 teaspoon vanilla
3 tablespoons melted butter

add:
3/4 to 1 cup fresh blueberries
Fold everything together
If the batter is too thick, add a little water.

Heat a griddle or frying pan on medium heat, with a little butter or shortening in the pan. Drop spoonfuls of batter onto the heated pan. Cook on one side until the top is bubbly and the underside is golden brown, flip over and cook until the other side is browned. You may want to do a test before cooking the pancakes to find the best temperature. Just drop some batter on the pan and make a tiny pancake! That way you won’t burn them!

Makes about 8 pancakes, depending on how large you make them. Serve topped with butter and sugar, or syrup.

Shoo Fly Pie

Posted February 25, 2010 by memorystable
Categories: Uncategorized

Shoo Fly Pie

My mother was raised by her German grandmother. They lived on a farm on the edge of Pennsylvania Dutch Country.

Kate, my mother, learned to cook at her grandmother’s knee. The meals she cooked then and while I was growing up, echoed her Mennonite neighbor’s ethic of frugality.

Shoo Fly is made with simple ingredients to create an old fashioned pie that was eaten at breakfast. (The Pennsylvania Dutch ate pie at breakfast as we enjoy coffee cake or pastries) This pie was not really a signature dish, but something my mother enjoyed making, and we enjoyed eating.

Shoo Fly Pie

Kate’s Shoo-Fly Pie (Schwendt Farm Recipes)

9″ pie plate and freshly made, single crust, pastry.

The dry ingredients:
1 Cup Flour
3/4 Cup light brown sugar
1/4 teaspoon of cinnamon, if desired
1/2 teaspoon salt
1/4 Cup Shortening (Margarine or Crisco or a mixture of both)

The wet ingredients:
1 Cup boiling water
1 Cup Molasses (or New Orleans Syrup for a milder flavor)
1 teaspoon baking soda
1 egg

Method:
Preheat the oven to 375
Line the pie plate with pastry, set aside.

Blend the dry ingredients, rubbing together to form crumbs, set aside.

In a good-sized bowl, beat the egg well and beat in the molasses. Add the teaspoon of baking powder to the cup of boiling water and mix. Now very slowly pour the water into the molasses and egg mixture while whisking continuously. This will fizz – that is why you must use a good sized bowl.

Now assemble your pie by layering in liquid mixture and dry ingredient crumbs, starting with the liquid and ending with crumbs. Do Not Stir! Place the pie in the 375 degree oven. Bake ten minutes, lower the oven temperature to 350, and continue baking for 35 to 40 minutes. Test to see if the pie is done with a tooth pick.

Remove to a cooling rack and cool before eating.

Mystery Meal

Posted January 27, 2010 by memorystable
Categories: Uncategorized

It all started on a Sunday afternoon. We had taken the boys somewhere and returned home later than we had planned. Dave whined because he wanted to have dinner with his Dad before he went back home. I had to make something quick that everyone would enjoy and send Dave back to his Mom with a full stomach and homework finished.

What to make. I was out of nearly everything. I had a few hamburger patties in the freezer, and a partially used jar of tomato sauce in the fridge. I put on some rice to steam and went to work thawing the hamburgers in a frying pan. (This was before I had a microwave for jiffy thaws). Once the meat was thawed and cooking, I tossed in some onion flakes, garlic powder, salt and pepper. When the meat had browned, I poured in a little water to deglaze the pan and and mixed in the left over tomato sauce.  Hey, it smelled good!

The boys arrived in the kitchen. ‘What’s that?’ asked Dave. ‘Mystery Meal!’ I replied. “Mmm! Mystery Meal!’  both boys exclaimed. Well. That was off to a good start if they decided they liked it before they even tasted it for the first time.

I decided that meat on rice wasn’t as exciting as they expected (I had no idea what they thought they were getting).  I flipped the oven on so that it would be hot enough to melt some cheese on the finished dish.  Everything went into a large, Pyrex casserole – rice first, meat and sauce second and enough sliced American cheese to cover it. I tossed it into the oven and yelled for everyone to wash their hands.

By the time my men-folk had washed up and set the table, I had put some lettuce and tomato on salad plates. Dave carried the salad dishes to the table and I carried the hot casserole.  The combination of cool, crunchy salad and ‘Mystery Meal’ was a hit.

‘Mystery Meal’ became a family tradition. The mystery was that it rarely turned out the same twice. Sometimes there were egg noodles instead of rice. Sometimes there was diced, left over chicken instead of ground beef. Sometimes there wasn’t any meat at all, and sometimes there wasn’t cheese.

Of course, it was hardly original and it has evolved into something low fat and low cholesterol as the boys grew up and we aged.  We had a Mystery Meal version for dinner tonight. Diced chicken breast simmered in a can of low sodium stewed tomatoes and served over ‘No Yolk’ noodles.

It may be totally different than that quickly thrown together casserole, but it is still tasty and warming. We ate from the same dishes and the same table where we shared meals with our kids. There were lots of good memories to accompany it, too.

In the beginning.

Posted January 23, 2010 by memorystable
Categories: Uncategorized

Welcome.

I’ve been considering a blog about the relationship between memories, people and food. I’ve often written down family stories and family recipes in my personal journal.  In this blog I hope to talk about people in my family and the recipes they loved.