Really old recipes.

  • Banana Cake

    Measure into mixer:

    2 1/2 cups sifted flour

    1 1/4 cups sugar

    2/3 cup shortening

    1 tsp. salt

    1 tsp. cinnamon

    1/2 tsp. cloves

    1/2 tsp. nutmeg

    1/2 tsp. allspice

    1/2 tsp. soda

    1/2 cup any pancake syrup

    2/3 cup bananas

    Mix thoroughly at medium speed for 2 min. Then stir in 3 1/2 tsp. baking powder, 3 eggs, 1/2 cup milk. Mix thoroughly at medium speed for 2 min. Pour into 9 inch layer cake pans. Bake @ 375 degrees for 35 to 40 min. Use butter frosting flavored with a few drops maple & put an inch of chopped nuts around top.

  • Chocolate Icebox Cake

    2 cakes German semi - sweet chocolate

    2 Tbsp. sugar

    4 Tbsp. water

    4 egg yolks, beaten

    4 egg whites stiffly beaten

    1 tsp. vanilla

    Place chocolate in top of double boiler over boiling water. Add sugar & water. Melt the above, then add to this mixture the beaten egg yolks. Stir until smooth & add vanilla & fold in beaten egg whites. Pour this mixture into a loaf pan that has been lined with wax paper & pieces of sponge cake. Place a slice of sponge cake on the top & chill in refrigerator several hours or over night. Turn out upside down on plate & frost all over with sweetened whipped cream. Cover with chocolate shavings or sprinkles. This is a very old recipe - it's simple to make & very delicious.

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  • Casserole Asparagus Supreme

    1 large can asparagus (white or green)
    2 eggs hard cooked
    1/2 cup grated cheese
    1/2 cup blanched almonds
    1 1/2 cups cream sauce

    Slice eggs, add grated cheese to cream sauce. Place alternate layers of asparagus, eggs & almonds in casserole. Bake 20 min. @ 400 deg.
    White Sauce:
    1 1/2 Tbsp. butter
    1 1/2 Tbsp. flour
    1 1/2 cups hot milk
    Pinch of salt & pepper

    Melt butter, add flour mixed with seasonings & stir until blended. Add hot milk gradually while stirring constantly. Bring to boiling point & boil 2 min. Add cheese just before pouring over asparagus.

  • Rhubarb & Strawberry Jam

    5 lb. rhubarb

    5 lb. sugar

    2 qt. strawberries

    Cut rhubarb & cover with sugar, let stand 24 hours, then boil 3/4 hour & add strawberries. Boil all 15 min. longer; Bottle.

  • Lobster Thermidor

    2 lobsters, cooked (1 1/2 lbs.)
    2 Tbsp. butter
    2 Tbsp. flour
    1/4 tsp. salt
    Dash cayenne
    1 Tbsp. minced parsley
    1 cup thin cream
    Grated Parmesan cheese

    Cut the lobsters in half lengthwise. Remove & cube meat. Saute meat in butter about 5 minutes, then add the flour, seasoning & cream. Heat & blend thoroughly. Return the mixture to the lobster shells, sprinkle with cheese & bake in hot oven about 10 minutes, or brown under broiler.

  • Shrimp Casserole

    1 lb. shrimp
    1 can mushroom soup
    2 cups noodles
    1/4 cup bread crumbs
    Grated cheese

    Cook shrimp & noodles. Make cream sauce & add to mushroom soup, mix all ingredients together & top with bread crumbs & dot with butter.

  • Chili Sauce

    18 ripe tomatoes
    6 med. sized onions
    2 green peppers
    1 cup sugar
    2 tsp. salt
    1 tsp. cinnamon
    1 tsp. allspice
    1 tsp. cloves
    2 1/2 cups vinegar
    1 tsp. nutmeg

    Scald & peel tomatoes. Peel onions, wash & cut peppers & remove white membrane. Put onions & peppers through food chopper with coarse cutter. Add to tomatoes & cook until tender. Combine sugar, spices & salt, add to above. Add vinegar. Cook until thick & tender. Be careful it doesn't burn. Stir frequently & keep a low flame. Put in jars, seal at once.
    Note: Use 1/2 pt. or pint jars. More convenient for use.

  • Cream Cheese Patties

    1/2 lb. cream cheese

    1/2 lb. butter or margarine

    1/2 lb. flour, sifted

    Mix all ingredients together & leave in refrigerator overnight. Next day roll out on floured board, cut in strips & fill with jam. Press sides so jam does not come out. Bake on ungreased cookie sheet @ 400 deg. 15 min. Look something like an apple turnover but smaller.

  • Bread & Butter Pickles

    4 qt. Sliced cucumbers
    3 cups sugar
    4 tsp. Salt
    2 cups vinegar
    1 tsp. Turmeric
    3 sweet red peppers
    4 med. Onions

    Bring to a boil. ( don't boil ) Turn off flame & jar. Avoid overcooking.

  • Taco Bake

    Prep Time: 40 minutes

    Cook Time: 30 minutes

    Yields: 8 servings


    1 lb. ground beef
    1 packet Taco Seasoning
    1/2 onion
    4 tortillas
    12 oz shreaded cheese
    1 can salsa
    sour cream 


    Fry beef, onions, and taco seasoning together.
    Pre-heat oven to 350°.
    Layer tortilla, meat, and cheese (4 layers)
    Top with salsa and cheese
    Bake for 30 minutes. 

    Let stand 3 minutes. Divide into 8 wedges. Serve with sour cream if desired.

  • Witchy Warts


    1/4 cup butter, cubed
    8 ounces semisweet chocolate
    1/2 cup heavy cream
    2 (16 ounce) bags Musketeers miniatures candy bars, chopped into small pieces 


    1. Melt butter. Remove from heat and add the semi-sweet chocolate. Cover mixture and allow it to rest for about 3 minutes in order for the chocolate to melt. Stir until smooth.

    2. Add the heavy cream, gradually, stirring until totally incorporated and chocolate loses its shine.

    3. Refrigerate until slightly firm, for 20-30 minutes.

    4. Roll chocolate into small balls and then roll into chopped 3 Musketeers Bars, pressing gently to adhere.

    5. Serve.

  • Yulekake - Norwegian Christmas Bread

    1/4 cup lukewarm water

    1 1-oz. cake compressed yeast or 1 pkg. dry yeast

    1 tsp. sugar

    1 cup milk

    1/2 cup butter or margarine, melted

    1/2 tsp. salt

    1 tsp. crushed cardamom seed

    3 cups sifted flour

    2 eggs

    1/2 cup chopped nuts

    1 cup pieces candied orange peel

    1 cup pieces candied lemon peel

    1 cup raisins

    1/4 cup butter or margarine, melted

    1/2 cups sifted confectioner's sugar

    2 Tbsp. cream

    Mix yeast, water & 1 tsp. sugar together & let stand. Scald milk & add 1 cup sugar, butter, salt & cardamom. Stir until lukewarm, add 1 cup flour & beat. Add yeast mixture, eggs & 1 2/3 cups of flour. Knead. If necessary, more flour may be added while kneading. Let rise until double in size. Add 1/3 cup flour mixed with the fruit & knead again. Shape into 2 loaves. Place in buttered loaf pans 9 by 5 by 3 inches. Let rise until double in size. Bake in moderate oven, 350 degrees, about 50 min. Brush with melted butter. Cool, then remove from pan & frost with sugar & cream glaze.How many days until Xmas?

  • Happy New Year
    Old School Recipes


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