Really old recipes.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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Oldschool Recipes

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http://www.cool-old-recipes.tk
Back up link.

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Taco Bake

Prep Time: 40 minutes

Cook Time: 30 minutes

Yields: 8 servings

Ingredients

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

Directions

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.

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Witchy Warts

Ingredients

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

Directions

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.
Add the heavy cream, gradually, stirring until totally incorporated and chocolate loses its shine.
Refrigerate until slightly firm, for 20-30 minutes.
Roll chocolate into small balls and then roll into chopped 3 Musketeers Bars, pressing gently to adhere.
Serve.

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This post is deleted!

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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?

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Happy New Year
Old School Recipes

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http://www.oldschoolrecipes.tk

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Veal-Cake

Have some slices of veal. Put a layer of hard boiled eggs at the bottom of a pie dish, then a layer of ham, tongue, or sausage-meat; season with salt, Cayenne, and a little nutmeg; then a layer of veal; and so on, until the dish is full. Bake it in the oven at about 350 with a very little water at the bottom of the dish, keeping it covered while baking. When done, put a weight on it till cold; then turn it out. It makes a very pretty dish for breakfast or supper.

Old School Recipes

Catweazle

A recipe from ancient Rome

1 whole fryer 1 Tbsp. liquamen (or 1 tsp salt)*(see Liquamen - Fish Sauce)
¼ cup olive oil ½ cup white wine
1 bunch coriander 1 medium onion
1 cup light cream or whole milk 2 Tbsp. honey
¼ tsp. pepper ¼ tsp. lovage
¼ tsp. oregano 2 Tbsp. wheat or corn starch
½ cup butter 1 lb. cooked pasta
In stock pot place chicken with bouquet of coriander & onion quartered, with wine, liquamen (or salt) and oil. Cook over medium low heat until the chicken is fully cooked. Remove chicken and strain remaining broth. Add the cream (or milk) and honey to the broth and bring to a simmer. Add pepper, lovage, oregano, and wheat starch to the broth, stirring until thickened. Add chicken, cut up into pieces, heat until warm. Serve over cooked pasta.

*Although the liquamen does provide a flavor profile to this dish, salt can be used instead.

Original recipe in Latin
"PULLUS TRACTOGALATUS: PULLUM COQUES LIQUAMINE, OLEO, VINO, CUI MITTIS FASCICULUM CORIANDRI, CEPAM. DEINDE, CUM COCTUS FUERIT, LEVABIS EUM DE IURE SUO ET MITTIS IN CACCABUM NOVUM LAC ET SALEM MODICUM, MEL ET AQUAE MINIMUM. [ID EST TERTIAM PARTEM.] PONIS AD IGNEM LENTUM UT TEPESCAT, TRACTUM CONFRINGIS ET MITTIS PAULATIM, ASSIDUE AGITAS, NE URATUR. PULLUM ILLIC MITTIS INTEGRUM VEL CARPTUM VERSABIS IN LANCEM, PERFUNDIS IUS TALE: PIPER, LIGUSTICUM, ORIGANUM, SUFFUNDIS MEL ET DEGRITUM MODICUM, ET IUS DE SUO SIBI, TEMPERAS. IN CACCABULO FACIES UT BULLIAT. CUM BULLIERIT, AMULO OBLIGAS ET INFERES."

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Sally Lunns
From 1917:
3 ½ cupfuls flour
½ cupful cornstarch
1 teaspoonful soda
2 teaspoonfuls cream of tartar
2 tablespoonfuls corn syrup
2 eggs
2 cupfuls milk
3 tablespoonfuls butter melted
Mix and sift the flour, cornstarch, soda and cream of tartar twice. Beat the eggs until light and add to the milk. Then quickly beat this into the dry ingredients. Add the corn syrup and melted butter; beat thoroughly. Turn into well greased tins and bake in a hot oven.

Old School Recipes

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MRS. SENATOR QUAY’S DEVILLED CRABS
From 1890:

Boil one dozen crabs twenty minutes; when cold, pick. Three eggs well beaten, two tablespoonfuls Vienna bread crumbs, four of melted butter, one of olive oil, one tablespoonful of chopped parsley. Season with salt and pepper. Mix all together using cream to moisten and put back the shells which should be clean and dry. Dip in beaten eggs and Vienna bread crumbs and fry in hot lard to cover.
Old School Recipes

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ROAST GOOSE

Truss the goose, and carefully remove all fat from the inside before stuffing with onion forcemeat. When putting in the stuffing it is a good plan to insert with it a lemon so thinly peeled that all the white remains on; this will absorb much of that richness that many people object to in roast goose, but precautions must be taken to avoid cutting into the lemon when carving the bird. Put into a hot oven and cook gradually, allowing two to two and a half hours, according to size. Frequently baste with boiling fat. Serve with apple sauce, which is made by paring, caring, and quartering six good-sized apples. Put them in a saucepan with enough water to moisten, and boil till soft enough to pulp. Beat them up, adding sugar to taste and a small piece of butter.