Vintage Recipe Cards
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Vintage Recipe Cards
4d ago
Cooking time: 30-35 mins.
Preparation time: 6-7 mins.
Main cooking utensil: Shallow casserole with lid
Oven temperature: 350-375°F.
Oven position: above center
For 2 servings you need:
2 hake steaks
3 tablespoons butter
1 onion
6-oz. can tomatoes
seasoning
2 teaspoons capers
Garnish:
lemon
parsley
Wipe the fish and put into the buttered casserole.
Peel and grate or chop the onion.
Open the can of tomatoes, tip into a bowl. Chope the tomatoes with a knife and fork.
Add the onion and pour this mixture over and around the pieces of hake.
Season the fish and sauce, top with the remainder of the ..read more
Vintage Recipe Cards
1w ago
2 envelopes unflavored gelatin
½ cup cold water
1½ cups boiling water
¼ cup lemon juice
1 tablespoon vinegar
2 teaspoons salt
1 cup chopped celery
½ medium cucumber, chopped
½ medium cucumber, thinly sliced
2 cans (15½ ounces each) red salmon, drained, flaked, and boned
Lettuce leaves
Sauce (below)
Sprinkle gelatin on cold water to soften. Stir boiling water gradually into gelatin; stir until gelatin is dissolved. Mix in lemon juice, vinegar and salt; cool.
In another bowl, mix celery and chopped cucumber. Arrange cucumber slices in bottom of loaf pan, 9x5x3 inches. Layer half of the salmon ..read more
Vintage Recipe Cards
2M ago
6 servings
You will need
5 oz. butter
6 chicken breasts, boned (each 4 oz.)
6 chicken fillets
6 chicken legs without meat, boiled
¾ cup flour
2 egg, mixed with little milk
little bread crumbs
6 white bread slices, crusts trimmed
vegetable oil for frying
salt
pepper
Garnish:
8 tablespoons canned green peas
2 medium carrots, sliced and glazed*
6 small tomatoes
6 lemon slices
pickled cucumber
little watercress
*Carrots steamed in butter and glazed with a little sugar. (See Recipe 8.)
Divide the butter into 4, and shape each into a thick stick. Let cool and harden.
Remove the ligaments from the c ..read more
Vintage Recipe Cards
3M ago
Preparation time: 5 minutes
Cooking time: about 12 minutes
To serve: 2
You will need
1 freshly cooked lobster, about 1 lb
2 oz. butter
2 oz. button mushrooms, sliced
2 tablespoons brandy
2 tablespoons dry Madeira or sherry
salt and cayenne pepper
¼ pint (U.S. ⅝ cup) thick cream
Twist off the claws and with a large sharp knife split the lobster lengthwise down the back. Lay flat the two halves cut side uppermost and discard the stomach bag (from the head) and the black intestinal cord. Remote the tail and claw meat and cut into slant-wise slices.
Melt 1 oz. butter in a saucepan and over low he ..read more
Vintage Recipe Cards
3M ago
Preparation: approx. 10 min.
Cooking time: approx. 10 min.
Ingredients:
5-6 hg fresh or frozen plaice fillets
½ tbsp salt
1 tbsp melted butter or margarine
1 egg
white pepper
4 tbsp breadcrumbs
4 tbsp grated cheese (preferably manorhouse cheese)
Garnish:
1 lemon
anchovy fillets
olives or herbs
Preparation:
Divide the fillets if they are too large.
Rub them with salt and leave them to soak for a while.
Mix the beaten eggs with a little melted butter and season with white pepper.
Brush the fish with the mixture.
Mix the flour and grated cheese. Turn the fish fillets in the mixture.
Fry the fil ..read more
Vintage Recipe Cards
4M ago
1 tablespoon butter
¼ pound dried beef, shredded
1 can (10½ ounces) condensed cream of mushroom soup
¼ cup white wine
½ cup shredded process American cheese
2 tablespoons snipped parsley
1 tablespoon chopped pimiento
Popovers (below)
Melt butter in saucepan; cook and stir meat in butter 3 minutes. Mix soup and wine; stir into saucepan. Cook , stirring constantly, until creamy. Stir in cheese, parsley and pimiento. Reduce heat; cook 3 minutes or until cheese is melted. Serve chipped beef sauce over split hot Popovers. 4 servings.
POPOVERS
2 eggs
1 cup milk
1 cup Gold Medal Wondra flour
½ teasp ..read more
Vintage Recipe Cards
5M ago
Preparation time: 20 min.
Baking time: 25 to 30 min.
Oven temperature: 375°F
Broccoli and ham cubes bake in a savory custard, making a hearty casserole for a family meal. It is also an excellent choice to serve on a brunch buffet table.
For 4 servings you will need:
2 lbs. fresh broccoli
½ tsp. salt
Water
2 medium onions, minced
1 clove garlic, minced or pressed
3 Tbsp. olive oil
3 to 5 anchovies, chopped
1½ cups cubed ham
2 Tbsp. chopped parsley
3 eggs
Dash each white pepper, salt and nutmeg
¾ cup whipping cream or half-and-half
2 Tbsp. grated Parmesan Cheese
Preparation:
Wash and cut brocc ..read more
Vintage Recipe Cards
5M ago
1 package (8.5 ounces) main dish mix for hamburger pizza
1 cup creamed cottage cheese
¼ cup grated Parmesan cheese
¼ cup margarine or butter
1 pound ground beef
½ cup dry bread crumbs
½ cup water
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
Snipped parsley or parsley flakes
Heat oven to 350°. Cook macaroni in 6 cups boiling salted water (4 teaspoons salt) 15 minutes; drain. Mix macaroni, cottage cheese, ¼ cup Parmesan cheese and the margarine. Press macaroni mixture firmly and evenly against bottom and side of ungreased ..read more
Vintage Recipe Cards
6M ago
8 large baking potatoes
2 tablespoons margarine
2 cans (7-oz size) tuna, drained
1 tablespoon grated onion
1 tablespoon chopped parsley
1 can (10¾ oz) condensed Cheddar cheese soup, undiluted
¼ teaspoon paprika
2 drops Tabasco
¼ teaspoon salt
4 slices processed American cheese, halved
Preheat oven to 400F. Wash potatoes. Rub skins all over with margarine. Prick with fork. Bake on oven rack, 1½ hours, or until tender.
Meanwhile, in medium bowl, combine tuna, onion, parsley, soup, paprika, Tabasco, and salt. Toss with fork, to break up tuna and to blend well.
Remove 1-inch slice from top of ea ..read more
Vintage Recipe Cards
6M ago
Cooking time: 1 hr. 40 mins.
Preparation time: 25 mins.
Main cooking utensils: saucepan, covered large casserole (see stage 1)
Oven temperature: 325-350°F; then 425-450°F.
Oven position: just above center
For 6-8 servings you need:
¼ cup drippings or shortening
2 onions, ¼ cup flour
scant 2 cups tomato juice
2 tablespoons tomato paste (optional)
seasoning, pinch mixed herbs
1½ lb. ground raw beef
Cobbler:
2 cups all-purpose flour
2 teaspoons double-acting baking powder
pinch salt
3 tablespoons margarine
milk to mix
Glaze: 1 egg
Garnish: watercress
Heat the dripping, or shortening in the sauc ..read more