Category Archives: MCM food

Turkey Macaroni Loaf (it is perfect for leftovers when you’re tired of the same old same old)

It is December 1st which means we have had more than a few days’ worths of Turkey Leftovers. Instead of doing the same old same old let’s visit 1959 and go for the Turkey Macaroni Loaf. It has almost everything that a Mid Century food would be known for- except the Gelatin.

Turkey Macaroni Loaf

Course Dinner, Lunch, Main Course, Main Dish, Molded
Keyword mcm, molded food, turkey
Cook Time 1 hour

Ingredients

  • Cups Hot milk
  • ¼ Cup Fat
  • 4 Eggs Well beaten
  • 1 Cup Soft bread crumbs
  • ¼ Pound Cheese Grated
  • 2 Cups Cooked turkey Diced
  • 2 Cups Macaroni Cooked
  • 2 Tbsp Parsley Chopped
  • 1 Small onion Chopped
  • 1 Tbsp Pimento Chopped
  • 1 Tsp Salt
  • tsp Pepper
  • 2 Tomatoes
  • Parsley

Instructions

  • Melt fat in hot milk.
  • Combine remaining ingredients.
  • Pour milk and fat over mixture, stirring until well mixed.
  • Pour into a 9”x5”x3” greased loaf pan.
  • Set in pan of hot water.
  • Bake at 350°F until a knife inserted in center comes out clean, about 60 minutes.
  • Let stand in pan about 5 minutes before inverting on platter.
  • Slice or cut in squares.
  • Garnish with parsley and tomato wedges; serve plain or with mushroom sauce.

If you need to pick up a loaf pan my two personal favorites are the Le Creuset Stoneware Heritage Loaf Pan, 9″ x 5″ x 3″ (1.5 qt.), Caribbean, or the Rachael Ray Yum-o! Bakeware Oven Lovin’ Nonstick Loaf Pan, 9-Inch by 5-Inch Steel Pan, Gray with Orange Handles

Vintage recipe for a super yummy Cherry Chiffon Royale

CHERRY CHIFFON ROYALE

Course: after church coffee hour, Dessert
Cuisine: American
Keyword: cake, christmas, gelatin

Ingredients

  • 3 ounce powdered cherry gelatin
  • ½ cup water
  • 16 ounces can cherry pie filling
  • 2 ounce package dessert topping mix
  • 2 egg whites
  • ¼ teaspoon cream of tartar
  • ¼ cup sugar
  • 2 packages ladyfingers *

Instructions

  • In a saucepan combine gelatin and water; heat until gelatin dissolves.
  • Stir in pie filling.
  • Chill gelatin until it mounds when dropped from the spoon.
  • Prepare dessert topping mix according to package directions,
  • Beat egg whites with cream of tartar to soft peaks.
  • Slowly add sugar; continue beating to stiff peaks,
  • Fold dessert topping and beaten egg whites into gelatin mixture.
  • Line the bottom of an 8 x 8 X 2-inch pan with half of the ladyfingers.
  • Spoon 1/2 the gelatin mixture over the ladyfingers,
  • Make another layer of ladyfingers on top of gelatin.
  • Then cover with the remaining gelatin mixture.
  • Chill 3 to 4 hours or overnight until firm.
  • Cut into squares to serve.

Notes

* Pound cake cut into 1 x 3-inch pieces may be substituted for ladyfingers.

Christmas Gumdrop Bars (cookie recipe)

Christmas Gumdrop Balls

Cook Time30 minutes
Course: after church coffee hour, Cookie
Keyword: christmas, cookie, cookies

Ingredients

  • 1 Cup Flour Sifted
  • ½ Tsp Salt
  • ½ Tsp Cinnamon
  • ½ Cup Gumdrops Shredded, no black licorice
  • ¼ Cup Pecans Chopped
  • 2 Eggs
  • 1 Cup Brown sugar
  • Tsp Cold water

Instructions

  • Sift flour with salt and cinnamon.
  • Mix ¼ cup of flour mixture with gumdrops and pecans.
  • Beat eggs until thick and lemon colored, add sugar and water.
  • Beat
  • Add dry ingredients to egg mixture.
  • Fold in pecans and gumdrop mixture.
  • Spread in a square pan and bake at 350° for 30 minutes.
  • Frost while warm with orange icing.

Apple Topped Coffee Cake

This recipe for an Apple Topped Coffee Cake is from Evelyn Beauly & comes from The Village Cookbook edited by the Salisbury Ladies Aid of Salisbury, New Hampshire and published by the Salisbury Congregational Community Church

In 1744, the Rev. Jonathan Lee rode into this “wilderness” on horseback to become our first pastor. In New England tradition, our first Meeting House served as the center of political, social, and religious assembly. Our present Meeting House, built in 1800, remains as a living example of Puritan simplicity. The Congregational Church of Salisbury is part of the United Church of Christ (UCC), a denomination which was formed in 1957 with the merger of two church bodies – the Evangelical and Reformed Church and the Congregational Christian Church. Today the United Church of Christ includes almost 2 million people in nearly 6,500 congregations.

Via Salisbury Community Church History page

Apple Topped Coffee Cake

Cook Time30 minutes
Course: after church coffee hour
Cuisine: American
Keyword: apple, cake, coffee cake
Author: Evelyn Beauly

Ingredients

Coffee Cake

  • ¾ cup sugar
  • 4 tbsp. butter
  • ½ cup milk
  • cup flour
  • 2 tsp baking powder
  • ½ tsp salt

Topping

  • sliced apples
  • 4 tbsp. brown or white sugar
  • 1 tbsp. flour
  • 1 tsp cinnamon
  • 1 tbsp. melted butter
  • chopped nuts optional

Instructions

  • Cream sugar and butter together.
  • Add egg and mix thoroughly.
  • Stir in the milk, then add the sifted dry ingredients.
  • Spread batter in greased, oblong baking dish or pan.
  • Arrange apple slices on top of batter, pressing them slightly into the batter.
  • Then sprinkle top with a mixture of the sugar, flour, cinnamon, melted butter, and (optional) chopped nuts.
  • Bake about 30 minutes in a 375° oven.
  • Serve warm with butter

Margaret Carr’s Vintage recipes for Grapes- including Grape Filling, Grape Pie, Grape Whip

Grapes are a very tasty topic right now. Everyone enjoys eating grapes from the bunch, and a well-filled bowl on the table or sideboard doesn’t stay well-filled long in the average home.

While the so-called blue grapes are most common. red and white grapes are found for sale also. When choosing look for plump, firm fruit. If the grapes are for table, use, make certain they do not drop off the stems at the slightest touch. Avoid grapes that are mouldy and white and be on the lookout for fruit which has been injured by frost. The evidence of this is soft, flabby fruit.

The average homemaker buys the blue grapes for her jam and jelly making. The home economists of the Consumer Section Canada Department of Agriculture, have found that a combination of blue and white, or as they are usually called green grapes, make a delicious jelly with a lovely flavor and a rich, wine-red color.

Many homemakers never think of making grape desserts, but the home economists have tried several which they like very much. For instance, they suggest that grape juice may be used instead of lemon juice in Baked Lemon Sponge Pudding. That is the pudding which. when cooked, has custard on the bottom and cake on the top. Grape Juice Sherbet is also very good. It has a refreshing flavor and it is wonderful to serve after a large meal because it is so light and tart. Lemon Snow may be made into grape snow by merely substituting grape juice for the lemon juices. Many other colorful desserts can be made by merely substituting grape for any other juice suggested. For instance, it may be used instead of milk or cream as the liquid in butter icing for cakes; or in sauces for cake puddings. A few grapes may be tossed into any fruit salad or fruit cup to add color and flavor. Most important of all, though, is to keep the fruit bowl well filled with grapes in this season of  “grape plenty.”

GRAPE MIXTURE

Margaret Carr

Ingredients
  

  • 5 cups 1 quart grapes (preferably blue)
  • ½ Cup sugar
  • 2 tablespoons cornstarch
  • Dash of salt

Instructions
 

  • Wash grapes and separate skin and pulp.
  • Heat pulp to boiling point and boil gently for five minutes, rub through a sieve to remove seeds.
  • Combine pulp and skins and cook together five minutes longer.
  • Mix sugar, corn starch, and salt and blend smoothly with some of the grape mixture.
  • Stir into the rest of the grape mixture and cook until thick, stirring frequently.

Notes

If a family is fond of grapes, triple the number of grapes, cook, and store for several days in the refrigerator.
When making a dessert, take a third of the grapes and add the half-cup sugar, two tablespoons corn starch, and a dash of salt, as above.
 

Grape Pie

Margaret Carr

Instructions
 

  • Pour the grape mixture into an unbaked pie shell.
  • Cover with a lattice top of the pastry and bake in a hot oven (425 deg. F.) until pastry is golden brown.
  • Serve cold.

Grape Whip

Margaret Carr

Instructions
 

  • Chill the grape mixture and add two egg whites.
  • Beat until mixture holds a peak.
  • Pile lightly in individual sherbets and serve with custard sauce, using the egg yolks.

Notes

Serves six to eight.

Grape Roly-Poly

Margaret Carr

Instructions
 

  • Prepare a slightly sweetened baking powder biscuit dough using two cups of flour.
  • Roll out one-third inch thick.
  • Spread with the grape mixture and roll up like a jelly roll.
  • Cut into one-inch slices and bake on a greased baking sheet at 400 deg; F. for about 15 minutes, or leave whole and bake for 20 minutes.