Retro
Recipes from
Six
Delicious Decades
Over
the years, your cooperative publication has been the repository of many fine
recipes, ranging from the elegant to the elegantly simple. As we gear up for
another season of holiday feasting, we celebrate the onset of our seventh
decade of publication by taking a look back at what�s been cooking in
Virginia kitchens since your magazine�s inception in 1946. Following is a
collection of recipes � pulled from the archives of Cooperative Living and
its
predecessors
and interspersed with snippets of original editorial � that represents
popular foods from six delicious decades.
Have
you tried barbecued chicken? If you haven�t, surprise your family with
this treat as the main dish for a special dinner. It will add a bright touch
of color to the table and will taste just as good as it looks.
Barbecuing
the Chicken
From
October 1946 Rural Virginia
INGREDIENTS:
|
1
t salt |
|
1⁄2
t pepper |
|
1
T paprika |
|
1
T sugar |
|
1
medium onion, chopped fine |
|
1
cup tomato puree or catsup |
|
2
level T fat |
|
1⁄2
cup hot water |
|
1⁄3
cup lemon juice |
|
1
T Worcestershire sauce (optional) |
|
1
1⁄2 to 2 1⁄2 lb. young chicken |
DIRECTIONS:
Make the barbecue sauce by blending salt, pepper, paprika, and sugar in
saucepan. Add onion, tomato puree or catsup, fat and water. Heat to boiling.
Remove from heat. Add lemon juice and Worcestershire sauce. Cut chicken in
half or in quarters or disjoint and arrange in baking pan. Brush with hot
barbecue sauce. Cover, then bake in moderate oven (350˚ F.) until about
half done. Uncover, but continue cooking, basting frequently with the hot
barbecue sauce until tender and nicely browned. Total cooking time: 1 to
11⁄2 hours depending on size and weight of chicken. Serves 2-4.
Glazed
Sweet Potatoes with Orange Slices
From
November 1947 Rural Virginia
INGREDIENTS:
|
4
cooked sweet potatoes |
|
1
unpeeled sliced orange |
|
1⁄2
cup brown sugar |
|
3
T butter |
|
1⁄4
cup water |
DIRECTIONS:
Cut the sweet potatoes lengthwise into 1⁄2-inch slices. Place
the thinly sliced orange on top. Sprinkle with brown sugar and dot with
butter. Add 1⁄4 cup of boiling water and bake in a moderately hot oven
(350� F.), basting occasionally, until the potatoes are glazed and brown,
about 25 minutes.
Bacon
Corn Muffins
From
October 1949 Rural Virginia
INGREDIENTS:
|
1
cup sifted flour |
|
1
cup corn meal |
|
1⁄4
cup sugar |
|
1
t baking powder |
|
1⁄2
t soda |
|
1
t salt |
|
1
egg |
|
1
cup sour milk |
|
2
T lard, melted |
|
Bacon |
DIRECTIONS:
Sift flour, corn meal, sugar, baking powder, soda, and salt together.
Beat the egg and add milk. Combine with flour mixture. Add melted shortening
and beat well. Fill oiled muffin pans 2⁄3 full. Sprinkle tops of
muffins with uncooked, diced bacon. Bake 15 minutes in hot oven (400˚
F.), then set muffins under broiler so that bacon may become crisp. Yield:
8-10 medium muffins.
Macaroni
foods are labor savers. There is no waste in peeling or cleaning. Cooked
macaroni products will keep overnight in the refrigerator. Store surplus
macaroni, spaghetti and noodles in air-tight containers for later use by
reheating.
Dude
Ranch Eggs
From
January 1952 Rural Virginia
INGREDIENTS:
|
4
oz. elbow macaroni |
|
4
slices bacon, diced |
|
4
T bacon drippings |
|
3
T enriched flour |
|
1⁄2
t salt |
|
3⁄4
t chili powder |
|
1
1⁄4 cups cooked tomatoes |
|
1⁄4
cup diced green pepper |
|
4
eggs |
|
1
T water |
|
1
1⁄2 t salt |
|
Dash
pepper |
DIRECTIONS:
Cook macaroni in boiling salted water until tender (about 7 minutes). Drain
and rinse. While macaroni is cooking, fry bacon in heavy skillet until
crisp. Drain on absorbent paper. Pour off all but 1 tablespoon drippings
from skillet. In saucepan, combine 3 tablespoons drippings, flour, 1⁄2
teaspoon salt and chili powder. Add tomatoes and green pepper and saut�
until pepper is tender; set aside. In large mixing bowl, beat eggs slightly.
Add water, 11⁄2 teaspoons salt, pepper and macaroni. Pour egg mixture
into hot skillet and cook over low heat. As egg thickens, lift up edge with
fork, tipping pan slightly so uncooked mixture runs under. Cook about 2
minutes or until bottom is lightly browned. Pour 1⁄2 cup tomato sauce
on half of omelet and fold other half over. Slide onto hot platter and top
with remaining sauce. Serve hot. Makes 4 servings.
Ever
since an inspired cook discovered how to make molded salads that would be
ready to serve in an hour instead of half a day, homemakers have loved the
dish that was named �Souffl� Salad� because it is so light and
delicious. Here�s the newest version, packed with fine California tuna,
real mayonnaise and other good things. This recipe provides a main dish for
warm days with a minimum of time spent in the kitchen. Make it early and
tuck it away, or make it last minute when the unexpected but welcome guest
comes for dinner.
California
Souffl� Salad
From
May 1955 Rural Virginia
INGREDIENTS:
|
1
pkg. lemon-flavored gelatin |
|
1
cup hot water |
|
1⁄2
cup cold water |
|
2
T lemon juice |
|
1⁄2
cup real mayonnaise |
|
1⁄4
t salt |
|
7-oz.
can chunk-style tuna |
|
1⁄2
cup cooked green peas |
|
1⁄4
cup chopped celery |
|
2
T chopped pimento |
|
1⁄2
t grated onion (optional) |
DIRECTIONS:
Dissolve gelatin in hot water. Add cold water, lemon juice, mayonnaise and
salt. Blend well with rotary beater. Pour into refrigerator freezing tray.
Quick-chill in freezing unit (without changing control) 15 to 20 minutes, or
until firm, about 1 inch from edge but soft in center. Turn mixture into
bowl and whip with rotary beater until fluffy. Fold in remaining
ingredients. Pour into 1-quart mold or individual molds. Chill until firm in
refrigerator (not freezing unit) 50 to 60 minutes. Unmold and garnish with
salad greens and serve with additional mayonnaise if desired. Yield: 4-6
servings.
Each
year when my husband puts in our tomato plants, I look forward not to the
days when great red fruit hangs from the vines, but to the time in late
summer when the bushes begin to show signs of wear and we all tire of
tomatoes three times a day. Then I know I can gather in the green tomatoes
for pickles ...
I
will pickle anything, and do with drastic results sometimes, but I always
come back to my favorite, the green tomato. It is with this pickle I try to
perk up winter meals, grace my party tables and add to Christmas boxes in
December.
Sally
Arnaud�s Pickles
From
September 1959 Rural Virginia
INGREDIENTS:
|
1
basket green tomatoes |
|
Salt |
|
2
lbs. sugar |
|
1⁄2
gallon cider vinegar |
|
1
small box white mustard seed |
|
1
small box dry mustard |
|
1
small box celery seed |
|
8
small hot peppers |
|
4
lbs. white onions, sliced |
|
2
T tumeric |
DIRECTIONS:
Slice tomatoes. Alternate layers of tomatoes with layers of salt. Let sit
overnight. Next morning, wash carefully. Mix together sugar, vinegar,
mustard seed, dry mustard, celery seed and peppers and bring to a boil. Add
tomatoes, onions and tumeric and cook for half hour or more after mixture
comes to a second boil. Pour into hot jars and seal at once.
The
men who have formed our government have brought with them from all over the
state the ideas and ideals that have made us proud of Virginia. They have
brought with them also favorite recipes of old Virginia foods. Not for their
roads or sound fiscal policies do we salute them now, but for their many
tasty recipes.
Governor
Darden�s Peanut Soup
From
January 1962 Rural Virginia
INGREDIENTS:
|
2
T butter |
|
2
T flour |
|
1
cup hot water |
|
6
cups milk |
|
1
cup peanut butter |
|
1
t salt |
|
1⁄2
t pepper |
DIRECTIONS:
Mix butter and flour, add water and cook until smooth. Add the milk and
remove from heat. Add peanut butter, beat thoroughly. Add seasonings. Serve
hot.
Shrimp
Paste
From
December 1965 Rural Virginia
INGREDIENTS:
|
2
cups cream cheese |
|
Juice
of 1 lemon |
|
1
large onion, grated |
|
1
t salt |
|
Red
pepper to taste |
|
1
cup gourmet-grade catsup |
|
1
cup cooked diced shrimp |
DIRECTIONS:
Place softened cheese with all other ingredients, except shrimp, in a
blender and mix well. With a sharp knife, cut the cleaned, cooked shrimp
into small cubes and stir gently into the cheese mixture. Serve with tiny
hot biscuits or potato chips.
This
spoon bread recipe is so easy it can be served on busy morning work days as
well as Sunday breakfast leisure days.
Easy
Spoon Bread
From
December 1967 Rural Virginia
INGREDIENTS:
|
2
cups powdered milk |
|
Water |
|
3⁄4
cup corn meal |
|
1
t salt |
|
1
T sugar |
|
3
T oil |
|
2
eggs |
DIRECTIONS:
Measure dry milk and water according to directions on package, but do not
mix water with powder. Boil water. Mix dry milk with corn meal. Pour water
into dry ingredients; stir. Add salt, sugar and oil. Beat eggs slightly and
add to mixture. Pour into buttered baking dish and bake at 450� F. for 30
minutes, or until top is golden brown.
Generations
of Virginians, noted for their hospitality and eggnog, fling open their
doors throughout the holidays in welcome
to family and friends. Eggnog, long a favorite in Virgnia, is the
traditional drink guests are welcomed with and toasted with most often ...
Deck the halls. Beat the eggs. Have a Merry Christmas.
Eggnog
Old Virginia
From
December 1968 Rural Virginia
INGREDIENTS:
|
12
eggs, separated |
|
2
1⁄4 cups sugar |
|
1
quart good brandy |
|
1
pint Jamaica rum |
|
3
quarts heavy cream |
|
1
cup powdered sugar |
|
1
quart cream |
DIRECTIONS:
Beat egg yolks well. Add 21⁄4 cups sugar and continue to beat well.
Add brandy and rum, alternately and slowly. To this add 3 quarts heavy cream
and fold in half of beaten egg whites. Beat remaining 6 egg whites very
stiff and add cup of powdered sugar. Stir lightly into this 1 quart of cream
and fold this mixture into the other ingredients. Let stand from 6 to 12
hours in a cold place before serving.
Old-Fashioned
Butter Cookies
From
December 1971 Rural Living
INGREDIENTS:
|
1
cup butter (2 sticks) |
|
2
cups sugar |
|
1
t vanilla |
|
3
eggs |
|
4
cups sifted all-purpose flour |
|
1⁄2
t salt |
DIRECTIONS:
Cream butter; add sugar and vanilla and continue creaming until light. Beat
eggs and add to butter mixture. Blend well. Sift together flour and salt,
add to dough, using more flour if necessary to make stiff dough. Chill 20 to
30 minutes. Roll out to 1⁄4-inch thickness. Cut with cookie cutter.
Bake on lightly buttered cookie sheet in hot oven (400� F.), about 10
minutes. Cookies may be sprinkled with sugar before baking. Remove from pans
to racks to cool. Makes 5 to 6 dozen cookies.
Potato
Croquettes
From
October 1972 Rural Living
INGREDIENTS:
|
1
pint riced or mashed potatoes |
|
1⁄8
t white pepper |
|
1⁄4
t celery salt |
|
2
T butter |
|
1⁄2
t salt |
|
1
t chopped parsley |
|
Onion
juice |
|
Bread
crumbs |
|
2
egg yolks, slightly beaten |
|
Deep
fat for frying |
DIRECTIONS:
Mix together first five ingredients. Beat until light. Add chopped parsley
and a few drops onion juice. Shape into smooth balls, then into cylinders.
Dip in bread crumbs, then in beaten egg yolks, then in crumbs again. Fry in
deep fat, 375˚ F., for 5 minutes. Serves 4.
Oysters
are more than just a seafood on the Chesapeake Bay and its rivers. It is a
major industry for Virginia and it is a way of life on the Eastern Shore ...
Seafood
is enjoying a boom now, but this hasn�t really affected oysters yet.
People are still a little suspicious of canned oysters. Perhaps they bought
a can that had more water than oysters. But I suggest they try some Virginia
oysters, that�ll change their minds.
Oyster
Stew
From
December 1975 Rural Living
INGREDIENTS:
|
1
pint can oysters and liquid |
|
1⁄4
cup butter or margarine |
|
1
qt. milk |
|
1
t salt |
|
1
t celery salt |
|
1⁄2
t pepper |
|
1⁄2
t paprika |
DIRECTIONS:
Simmer oysters and liquid in butter for 3 minutes or until edges begin to
curl. Scald milk in separate saucepan over very low heat or in top of double
boiler. Add oysters and seasonings. Serve hot, do not boil.
Everything
is changing ... There is a woman on the Supreme Court. Men are dancing the
female lead in Swan Lake. With all of this going on, why not change a few
Christmas traditions.
In
1981, forget the time-honored plum pudding and serve instead a steamed
chocolate pudding.
Mexican
Chocolate Steamed Pudding
From
December 1981 Rural Living
INGREDIENTS:
|
1⁄4
cup soft butter or margarine |
|
3⁄4
cup sugar |
|
2
t vanilla |
|
1
large egg |
|
3
oz. unsweetened chocolate |
|
13⁄4
cups sifted all-purpose flour |
|
1
T baking powder |
|
1
t salt |
|
1
cup milk |
|
1⁄2
cup slivered almonds, roasted |
DIRECTIONS:
Cream butter and sugar until fluffy. Add vanilla. Beat in egg and melted
chocolate. Continue to beat until well-blended. Mix and sift
flour, baking powder and salt. Add to chocolate mixture alternately
with milk. Stir in almonds. Fill a well-greased 2-qt. mold 2⁄3 full.
Cover tightly. Place mold on rack in large kettle. Add enough boiling water
to come halfway up mold. Steam for 2 hours. Be sure water boils
continuously. Unmold. Serve hot with sherry sauce.
Baked
Acorn Squash
From
November 1986 Rural Living
INGREDIENTS:
|
1
large acorn squash |
|
1
egg |
|
Butter |
|
Nutmeg |
|
Salt |
DIRECTIONS:
Cut squash in half, lengthwise. Scoop out seeds; loosen membrane and
discard. Parboil in salted water for five minutes or until meat is tender,
but not mushy, all the way down to the skin. Remove from water, drain and
cool. Scoop out the meat and combine with a well-beaten egg. (A grapefruit
spoon is the handiest tool I�ve found for this operation.) Refill the skin
with the squash mixture. Dot the top of each squash with butter and sprinkle
with nutmeg. Bake 25-35 minutes at 350˚ F. or until set. Test by
inserting a knife slightly off center. If the knife comes out clean, squash
custard is set. Serves 2.
Corn
Relish
From
August 1990 Rural Living
INGREDIENTS:
|
1⁄3
cup sugar |
|
1
T cornstarch |
|
1
t minced onion |
|
1
t tumeric |
|
1⁄2
t celery seed |
|
1⁄4
cup cider vinegar |
|
2
T each chopped green and red bell pepper |
|
2
cups whole kernel corn, cooked |
DIRECTIONS:
Combine all ingredients except corn in a bowl and whisk to blend. Add corn,
mix and chill.
Holiday
Rice with Grapes
From
November 1994 Rural Living
INGREDIENTS:
|
1
cup brown rice |
|
2
T olive oil |
|
1⁄2
cup each chopped onion and sliced celery |
|
1⁄2
cup sliced mushrooms |
|
2
cups chicken or turkey broth |
|
1⁄2
t each thyme and oregano, crushed |
|
1⁄8
t coarsely ground pepper |
|
1⁄2
t salt |
|
1
1⁄2 cups grapes, seeded and halved |
|
1⁄2
cup sliced or chopped almonds, optional |
|
2
T chopped parsley |
DIRECTIONS:
Brown rice in oil briefly. Add onion, celery and mushrooms. Stir and saut�
briefly. Add broth and seasonings. Cook, covered, for 25-30 minutes, or
until rice is cooked and liquid is absorbed. Add grapes, nuts and parsley.
Cook 2 minutes longer, or until grapes are thoroughly heated. Makes 6
servings.
Savory
Roasted Turkey
From
Nov./Dec. 2001 Cooperative Living
INGREDIENTS:
|
1
t Italian seasoning |
|
2
t seasoning salt |
|
1
t dry ground mustard |
|
1
t garlic powder |
|
1⁄2
t black pepper |
|
Turkey
(around 12 lbs.), fresh or thawed |
|
2
bay leaves |
|
2
stalks celery |
|
1
onion, quartered |
|
1
small orange, quartered |
|
1-2
T olive oil |
DIRECTIONS:
Preheat oven to 325� F. Combine first 5 ingredients; set aside. Wash turkey
and remove giblets. Place turkey on a rack in shallow baking pan. Sprinkle 2
teaspoons of seasoning mixture inside the turkey. Stuff bay leaves, celery
stalks, onion and orange inside turkey. Rub oil and remaining seasoning
mixture over entire surface of turkey. Loosely tent with foil. Bake
31⁄2 to 4 hours or until meat thermometer reads 180� F. in thigh.
Baste several times with pan juices. Remove foil during the last 30 minutes
of cooking. Serves 10-12.
Sam�s
Favorite Artichoke Dip
From
Nov./Dec. 2004 Cooperative Living
INGREDIENTS:
|
6-oz.
jar marinated artichoke hearts, drained |
|
1⁄2
cup low-fat mayonnaise |
|
1
cup grated fresh Parmesan cheese |
|
1
t minced garlic |
|
Salt,
as needed |
DIRECTIONS:
Chop artichokes. Combine with remaining ingredients. Place in small
casserole dish. Bake at 350� F. for 15 minutes or until warmed through.
Serve with crackers.
|