This particular recipe can be firmly dated to 1933. I found a mention of it in the New York Times archives from March 14, 1933. It was apparently very popular at the Congressional dining room. Roosevelt Simplicity Salad 1 cup seasoned mayonnaise 1 cup celery 1/2 cup white cabbage, shredded 1/2 cup red cabbage, shredded … Continue reading
I hope everyone had a nice week off celebrating American Independence, or just enjoying yourselves. In the spirit of summer, today’s newspaper recipe is for an Orange Cake, sounds lovely. It came from Mrs Le Roy Mohnke at 1680 S. Pearl Street. I believe this was in Milwaukee, WI. Just for fun, I did a … Continue reading
Usually when I think of a “mock” item, I imagine chicken being the meat made to mock something else, not the other way around. Here, veal and pork are shaped into the representation of a drumstick and deep fried like a fried chicken leg. These days, veal is hard to find as the meat industry … Continue reading
This recipe for potato dumplings is reminiscent of Beyrische Knoedel which we saw recently. They both call for riced potatoes. These are different from mashed potatoes (although I suppose in a pinch you could use mashed). A potato ricer is a device that reminds me of a giant garlic press lol. There are a variety … Continue reading
Oh dear. I suppose this could be like tuna casserole. It’s basically the fish and noodles with a cream sauce. Just….it’s a no for me, dawg. Macaroni and Salmon 1 8 oz pkg White Pearl macaroni (cooked) 1 can salmon 2 tbsp butter 2 cups milk 3 tbsp flour Buttered bread crumbs Combine a tablespoon … Continue reading
Gram's Recipe Box 