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| | From: Genie· (Original Message) | Sent: 10/31/2007 5:44 AM |
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| | From: Genie· | Sent: 10/31/2007 5:45 AM |
Old-Fashioned Popcorn Balls Popcorn was certainly an affordable treat for the pioneers so how about some old-fashioned popcorn balls? This was my Grandfather's recipe who was born in 1900...
Old-Fashioned PopCorn Balls 1 1/2 cup brown sugar 1/2 cup white sugar 1/2 light corn syrup (you could make this from scratch!) 1/2 molasses 1/2 cup water 1 t vanilla 2 T butter
Cook until semi-hard ball stage in water. Add soda on end of a knife and stir until foamy. Pour over popcorn. Mold into balls. Makes a huge dishpan full (per my Grandfather's recipe :) |
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Reply
| | From: Genie· | Sent: 11/8/2007 7:26 PM |
Appetizers from the 50's (5) From The Good Housekeeping Party Book, 1954
Camembert Squares For squares set out very soft Camembert, squares of rye or pumpernickel, small bowl of chopped dill pickles or crisp bacon bits. Guests spread their own.
Sundae-Style Cheese Appetizer Place 1, 2 or more 3 oz. packages cream cheese (one atop another) in a small shallow dish. Over cheese pour bottled steak sauce (about 1/4 bottle per package of cheese). Arrange on a tray with butter spreaders. Guests spread their own on crisp crackers.
California Dip Mix 1 package dehydrated onion soup mix with 1 to 2 cups commercial sour cream. Heap in bowl. Nice as dunk for potato chips. Makes 1 to 2 cups.
Tuna Dunk Cream 1/2 cup soft butter or margarine with 1/2 cup chopped stuffed olives and 1 can chunk style tuna (1 cup). Makes about 2 cups. Stand out 2 or 3 old fashioned glasses full of radishes, with tuna dunk and toast close by. Or arrange tuna dunk in a bowl, on a large round try, with Melba toast around it, then a final ring of bright red radishes.
Crunchy Holiday Mix: A day or two ahead, if desired, heat oven to 300 F. Melt 1/4 cup butter or margarine with 1/4 cup salad oil. Place 1/2 cup shelled Spanish peanuts, 1 cup ready to eat bite sized shredded wheat, 1 cup ready to eat bite sized shredded rice, 1 cup read to eat doughnut shaped oat cereal and 1 cup thin pretzel sticks in shallow pan; pour butter mixture over all; then sprinkle with 1 teaspoon seasoned salt. Bake 30 min., stirring carefully every 10 min. Cool. Store in covered container until serving time. Makes about 4 1/2 cups.
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Reply
| | From: Genie· | Sent: 9/25/2008 7:01 PM |
Gooey Gram Crackers 3 cups of butter
6 cups of sugar
18 gram crackers Put the butter and sugar together and smash 2 gramcrakers on top of it | |
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Reply
| | From: Genie· | Sent: 9/26/2008 4:37 AM |
Cheesebuttons-TNT An old German recipe
DOUGH IS: 2 cups flour 1 egg 1/4 tsp salt water for a soft but yet firm dough
If it sticks to your hands a little while you are mixing that's ok when it rests for 15 minutes or so it will be good if not add flour roll out to make a big circle. Cut into squares however big you want.
CHEESE MIX I USE IS: 2 containers of dry cottage cheese 2 eggs 1/2 tsp salt
Mix well [you can add pepper and onions if you like].
Spoon onto dough squares and seal tight [if dough does not seal dip your fingers in water and put on bottom layer of dough then seal] put in boiling water about 15 minutes; drain. Be careful when you stir them or drain them they bust open sometimes.
You can eat them right out of the kettle or better yet fry them in a pan with a little cream [cover bottom of pan with cream it will turn to butter so good] until brown on each side another way is to fry onions in butter till brown then add 1 to 2 cups of cream depending on how many buttons you have then put them in the sauce, enjoy.
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