Saturday, September 25, 2010

"Spread Your Own Party" from 1934

Anyone who's followed this blog for awhile or my writing on Old Fashioned Living knows I love finding articles or books with references to old fashioned parties and celebrations. Though I love all of our modern technology and being able to chat with all of you online, we've kind of lost some of the simple ways to entertain along the way. I was looking through my cookbooks this weekend and found an idea for a canape party. I think this would be wonderful for a baby or bridal shower. It's from the Practical Recipes for the Housewife, published by the Detroit Times in 1934.

Let canapes run riot in your after-bridge refreshment menus-indeed, they have to the extent that hostesses are now having "spread your own" parties. By that we mean they simply provide the canape spreads, the crackers, and let the guests help themselves. Unsalted crackers are favored for the canape spread-toasted if you wish, or some prefer Melba Toast, which it is possible to buy if you do not wish to go to the trouble of making it.

Celery, olives, marinated in salad oil, and perhaps salted nuts will add sufficient variety to satisfy anyone's appetite. However, if a more elaborate menu is desired, one creamed hot dish with tiny biscuits, followed by a simple dessert may be included.

They suggested using some of these canape spreads that serve 6-8 persons.

Roquefort and Cream Cheese Spread
Mash one four ounce package Roquefort cheese with one three ounce package cream cheese, one tablespoon minced onions and one-quarter cup top milk or cream.

Cottage Cheese and Green Pepper Spread
Combine one-half pound fresh cottage cheese with two tablespoons minced green pepper, one tablespoon minced onion, a dash of cayenne and one tablespoon garlic flavored French dressing. (Allow one cut clove of garlic to stand in French dressing for several hours or longer.)

Lobster Spread
Combine one six-ounce can of lobster, minced, one tablespoon lemon juice, one and a half tablespoon mayonnaise and one tablespoon garlic flavored French dressing (above).

Minced Ham and Egg Spread
Combine one-eighth pound minced cooked ham (two-thirds cup) with three shelled hard-cooked eggs, minced, two tablespoons minced onion, one and a half teaspoon prepared mustard, one teaspoon bottled condiment sauce and two tablespoons mayonnaise. (Kitchen Bouquet is considered a condiment sauce.)

Pineapple and Chicken Spread
Combine one-quarter cup canned crushed pineapple with one-half cup chopped chicken and two tablespoons mayonnaise.

Crabmeat Spread
Mix one six and a half ounce can of crabmeat, minced with one-half cup chopped celery, one-quarter cup minced pimento, one quarter cup garlic flavored mayonnaise, one-eighth teaspoon salt and one-eighth teaspoon paprika.

On OFL we have some tea sandwich recipes for parties.


Sunday, September 19, 2010

Warm and Hearty Fall Soups

The days and nights are starting to cool off here in Michigan finally. I always think of baking and fixing soup when it cools off. They both make the house smell wonderful, and warm the body. Today I have a few soup recipes to try out this fall.

Potato Bacon Cheese Soup

6 to 8 large baking potatoes
2 cups whole or 2% milk
4 cups chicken broth
2/3 cup all purpose flour
2/3 cup butter or margarine
8-12 strips bacon, cooked, drained
1 cup sour cream, light or regular
8 oz. (1 cup) Mexican Blend cheese, shredded
salt and pepper to taste

Bake or microwave potatoes until tender. Cool until you can handle, then peel. Mash or dice the potatoes for the soup. In a large pan, melt the butter, then mix in the flour by stirring it in to the melted butter. Cook this mixture on a medium heat for 1 minute, then slowly whisk in the milk and broth until everything is dissolved and mixed smooth. Add the salt and pepper, potatoes, cooked and cheese. Crumble the bacon and mix in. Cook the soup until the cheese has melted and all is heated through. At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving.

Barley and Split Pea Soup

2 cups split peas
6 cups water
2 14.5-ounce cans chicken broth (4 cups)
1/3 cup minced sweet onion
3 large cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 tsp. dried, crushed thyme
1/2 cup barley
6 cups water
1 cup carrots, diced
2 cups diced cooked ham

Drizzle a tiny bit of oil in a soup pot, and saute the onion til softened. Rinse the split peas. Place in a soup pot with the onions, adding 6 cups of water, chicken broth, seasonings, and garlic. Boil for 2-3 minutes, then reduce heat and simmer for about 1 to 1/2 hours or until peas are tender.

Meanwhile, combine the barley with 6 cups of water in a saucepan. Boil one minute, then reduce heat and simmer for 1 1-1/2 hours or until most of the water has been absorbed. (You can also buy quick cooking barley and cook according to directions.)Drain the barley using a colander and add to the split peas. Stir in chopped carrots and the ham. Simmer 15 to 30 minutes longer until the carrots are tender, stirring occasionally. Makes 6 servings.

Beefy Mushroom Potato Soup

1 lb. ground chuck
7-10 potatoes (peeled and cubed)
2 cans low sodium cream of mushroom soup
2 cans beef broth
1 16 oz. light sour cream
1 cup very thinly sliced and halved sweet onion

Boil the potatoes for about 20 minutes or until tender. In a soup pot brown beef and onions. Drain fat. Add the cream of mushroom soup with the beef broth and heat to boiling. Reduce the heat to low and add the sour cream. Drain the potatoes and add to the soup pan as well. Cover and simmer for 10 minutes. Serve warm.

On OFL we have more hearty soup recipes here.