Eggs in a Frame (Campfire Cooking, Betty Crocker's Cookbook for Boys and Girls 1960)

Eggs in a Frame
Source:  Betty Crocker's Cookbook for Boys and Girls 1960

Pull center from a slice of bread or cut out center with biscuit cutter.

Butter bread generously on both sides.

Brown bread "frames" on one side in moderately hot buttered frying pan.  Turn over.

Drop egg into center.

Cook slowly until egg white is set. (Cover pan until white starts to set).

Sprinkle lightly with salt.

Lift out with pancake turner.

Creme de Menthe Ice Cream and Pears (McCalls Company Cookbook 1965)

Creme de Menthe Ice Cream and Pears 
(McCalls Company Cookbook 1965)

2 quarts soft vanilla ice cream
1/4 cup green creme de menthe
1 can (1 lb, 13 oz) pear halves, well chilled
1 can (8 oz) chocolate syrup

Turn ice cream into large bowl. 

With rubber scraper, swirl creme de menthe into soft ice cream just enough to make streaks.  Do not overmix. Turn ice cream into 3 or 4 ice cube trays and freeze until firm, about 4 hours.

To serve: arrange drained pear halves in large compote. Mound scoops of ice cream on top and pour on syrup.

8 servings.

Lobster Aspic Parisian (Salads Cookbook, Favorite Recipes Press, 1969)

Lobster Aspic Parisian
(Salads Cookbook, Favorite Recipes Press, 1969)

3 envelopes unflavored gelatin
1 1/3 cups cold water
2 cans bouillon, heated
2 tbsp lemon juice
2 tsp Worcestershire Sauce
1 1/2 lb. lobster, cooked
1 1/2 cups cooked peas
1 cup diced cooked carrots
1 1/2 cups diced cooked potatoes
2 tsp salt
2/3 cup mayonnaise

Soften gelatin in water, dissolve in bouillon. Add lemon juice and Worcestershire Sauce; chill until thick. Pour 1 cup gelatin mixture into 4 cup mold. Arrange pieces of lobster, red side down, in gelatin mixture. Chill until almost set.

Dice remaining lobster, add peas, carrots, potatoes, salt and mayonnaise. Add to remaining gelatin mixture. Carefully pour over firm gelatin, chill until firm. Unmold onto lettuce, garnish with wedges of tomato, hard cooked eggs, ripe olives and lemon slices if desired.

Yield: 8-10 servings.

Maryland Creme Waffles (Joy of Christmas Cookbook, Washington DC Junior League, 1983)

Maryland Cream Waffles 
(Joy of Christmas Cookbook, Washington DC Junior League, 1983)

2 cups flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
2 eggs, separated
1 3/4 cups milk
8 tablespoons butter, melted

Mix and sift flour, baking powder, sugar and salt. Beat egg yolks with milk and stir in melted butter. Stir milk mixture into flour mixture until just blended. Beat egg whites until soft peaks form. Fold into batter. Bake in preheated waffle iron.  Serve with maple syrup.

Variation: Add 1/2 cup blueberries before folding in egg whites.

Yield: Three 9 inch square waffles.

Chili Casserole (Strictly Thrifty Menus - Betty Crocker Bisquick Pamphet 1971)

Chili Casserole
(Strictly Thrifty Menus - Betty Crocker Bisquick Pamphet 1971)

"Chili and tomatoes baked under a muffin-like crust and served in soup bowls."

2 cans (15 1/2 oz. each) chili with beans
1 can (16 oz) tomatoes
1 cup Bisquick Baking Mix
1 egg
1/4 cup milk
1 tsp. onion salt
1 tbsp. cornmeal

Preheat oven to 425.

Mix chili and tomatoes in ungreased 2 quart casserole. Heat in oven 10-15 minutes while preparing topping.

Stir baking mix, egg, milk and onion salt.  Beat vigorously 1/2 minute.

Spoon batter over hot chili mixture,sprinkle with cornmeal.

Bake 25 minutes. To serve, spoon into soup bowls.

6 servings.

Chilled Spinach (The Olympic Kitchen Cookbook, ARA Services, 1983)

Chilled Spinach
The Olympic Kitchen Cookbook, ARA Services, 1983

1 package (10 oz) frozen chopped spinach
1 cup chicken broth
1/2 cup finely chopped onion
1/3 cup grated carrot
1/2 tsp. marjoram leaves, crushed
1/8 tsp. garlic powder
3 tablespoons butter or margarine
3 tablespoons flour
1 cup milk
2 tablespoons dry white wine
1/2 tsp. salt
Generous dash hot pepper sauce
1/2 cup sour cream
Chopped hard cooked egg

Cook spinach as package directs, DO NOT DRAIN.  In blender container, combine spinach and chicken broth, blend until smooth. In 2 quart saucepan, cook onion and carrot with marjoram and garlic powder in butter until vegetables are tender. Blend in flour. Gradually add pureed spinach mixture.

Cook over medium heat, stirring frequently, until slightly thickened. Add milk, wine, salt and hot pepper sauce. Pour into serving bowl. Cover, refrigerate overnight. Just before serving, blend in sour cream.  To serve, ladle into chilled bowls, garnish with chopped eggs.  Makes 5 cups or 6 servings.

Sleep Well Nightcap (Waring Blendor)

Sleep Well Nightcap
Waring Blendor

1/2 cup lean milk
3 tablespoons non-fat dry milk solids
2 tablespoons cottage cheese
2 slices fresh pineapple


Put all ingredients into container of Waring Blendor and blend on high speed until smooth and frothy.  Makes 1 drink.

Carrot Milk Shake (Waring Blendor circa 1970's)

Carrot Milk Shake
Waring Blendor Advertisement

3 tablespoons non-fat dry milk solids
1 tablespoon brewer's yeast
1 teaspoon honey
1 cup carrot juice

Put all ingredients into container of Waring Blender and blend on high speed until smooth and frothy.

Makes 1 Drink.

Italian Baked Rice (What's Cooking at Central Too, 1975)

Italian Baked Rice
What's Cooking at Central Too?
Central United Methodist Church, 1975
Charlotte, North Carolina

2 cups rice, cooked
3/4 cup tomatoes
1/4 cup pimiento, chopped
1 tsp salt
1/8 tsp pepper
6 Tablespoons cheese, grated

Mix all ingredients and cover with buttered crumbs. Bake in 350 moderate oven about 30 minutes.

Old Time Charlotte (Treasured Alabama Recipes 1967)

Old Time Charlotte
Treasured Alabama Recipes: Kathryn Tucker Windham

2 envelopes gelatin
1/4 cup cold water
1 3/4 cups milk
1 1/2 cups sugar
1 pint cream
4 egg whites
1/4 cup wine

Dissolve gelatin in cold water and add to milk and sugar which have been heated together.  Put aside to cool. When it begins to jell around the edge, gradually fold in the cream which has been whipped to a stiff froth and the well-beaten egg whites. Flavor with wine. Place in refrigerator. May be garnished with candied cherries at serving time.

Cheddar Spinach Quiche (Kraft, The Greatest Food Show in the Land, 1982)

Cheddar Spinach Quiche

1 10-oz package frozen chopped spinach, cooked
2 cups (8 oz) shredded Kraft sharp natural cheddar cheese
2 tablespoons flour
1 cup milk
2 eggs, beaten
3 crisply cooked bacon slices, crumbled
1/2 tsp salt
Dash of pepper
1 9-inch unbaked pastry shell

Drain spinach well on paper towels. Toss cheese with flour. Add spinach, milk, eggs, bacon and seasonings; mix well. Pour into pastry shell. Bake at 350, 1 hour.  Garnish with additional bacon if desired.

6 servings.

Elegant Crab Quiche (Kraft, The Greatest Food Show in the Land, 1982)

Elegant Crab Quiche

1 1/2 cups (6 ozs) shredded Cracker Barrel brand sharp natural cheddar cheese
2 tablespoons flour
1 1/4 cups half and half
4 eggs, beaten
1 6-oz package frozen crabmeat, thawed, drained, flaked
1/2 cup green onion slices
1/2 tsp. salt
Dash of pepper
1 10-inch unbaked pastry shell

Toss cheese with flour. Add half and half, eggs, crab, onion, and seasonings, mix well.  Pour into pastry shell.  Bake at 350, 55-60 minutes or until set.

6 servings.