Countryman’s Onion Soup {Vintage Recipe}

Countryman's Onion Soup ModernRetrowoman.comI fell in love with French Onion Soup when I was in graduate school in Philadelphia.  The campus rathskeller served it one day per week and I would order it for a cheap and warm meal during the long winters.

This may be my favorite version of onion soup.  It is easy and it stores in the freezer quite well.  I freeze the soup in one-cup containers.

This recipe is adapted from one written by someone who wrote a weekly gardening newspaper column in the mid-1960s.  The original called for beef bouillon cubes.  I simplified it by simply using beef broth.  If I am using regular beef broth, I omit the salt.  Otherwise it is too salty.

 

Ingredients
6 medium onions, sliced
4 Tablespoons of butter or margarine
1 1/2 quarts beef broth
1 teaspoon salt (optional)
Dash pepper
1/8 teaspoon celery salt
1/8 teaspoon oregano
1/4 teaspoon dried parsley leaves

Method
Melt butter in a soup pot. 

Melt butter in a soup pot.

Melt butter in a soup pot.

 

 

 

 

 

 

 

Add onions and slowly saute’ them until they are soft and cooked but not brown/caramelized.

Add onions and slowly saute’ them until they are soft and cooked but not brown/caramelized.

Add onions and slowly saute’ them until they are soft and cooked but not brown/caramelized.

 

 

 

 

 

 

 

 

Add broth and seasonings (including parsley).  Bring to a boil.

Add broth and seasonings (including parsley).  Bring to a boil.

Add broth and seasonings (including parsley). Bring to a boil.

 

 

 

 

 

 

 

Reduce heat and simmer for 45 minutes. 

Reduce heat and simmer for 45 minutes.

Reduce heat and simmer for 45 minutes.

 

 

 

 

 

 

 

Remove from heat and cool.

Refrigerate for 24 hours before reheating to very hot.

IMG_2678

 

 

 

 

 

 

 

For French Onion soup:
Toast baguette slices and then place in heat-proof bowl. 

Toast baguette slices and then place in heat-proof bowl.

Toast baguette slices and then place in heat-proof bowl.

 

 

 

 

 

 

 

Pour soup over bread and top with mozzarella cheese. 

Pour soup over bread and top with mozzarella cheese.

Pour soup over bread and top with mozzarella cheese.

 

 

 

 

 

 

 

Melt and brown cheese in a moderate oven.

Melt and brown cheese in a moderate oven.

Melt and brown cheese in a moderate oven.

 

 

 

 

 

 

 

 

 

 

Countryman's Onion Soup {Updated Vintage Recipe}
Easy and freezer-friendly French onion soup.
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Ingredients
  1. 6 medium onions, sliced
  2. 4 Tablespoons of butter or margarine
  3. 1 1/2 quarts beef broth
  4. 1 teaspoon salt (optional)
  5. Dash pepper
  6. 1/8 teaspoon celery salt
  7. 1/8 teaspoon oregano
  8. 1/4 teaspoon dried parsley leaves
Instructions
  1. Melt butter in a soup pot. Add onions and slowly saute’ them until they are soft and cooked but not brown/caramelized.
  2. Add broth and seasonings (including parsley). Bring to a boil.
  3. Reduce heat and simmer for 45 minutes.
  4. Remove from heat and cool.
  5. Refrigerate for 24 hours before reheating to very hot.
For French Onion soup
  1. Toast baguette slices and then place in heat-proof bowl. Pour soup over bread and top with mozzarella cheese. Melt and brown cheese in a moderate oven.
Notes
  1. The original called for beef bouillon cubes. I simplified it by simply using beef broth. If I am using regular beef broth, I omit the salt. Otherwise it is too salty.
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Deviled or Creamed Crab Meat {Vintage Recipe}

Deviled or Creamed Crab Meat

Deviled or Creamed Crab Meat

One of my favorite memories is the missionary circles that my mother, grandmother, and great-grandmother belonged to at church. 

Sometime in the mid-60s, my grandmother’s missionary circle created a cookbook.  Each page is typed individually and the book is held together by two O-rings at the top.  It always feels like a homecoming to look through this cookbook and see familiar names typed under each recipe.

This recipe is by Helen Jones and she advises us that it can be used as a first course for a dinner party.  That may be so, but I think it works well as an appetizer  or light lunch on top of toasted baguette slices.  You can even use it for individual dips for a Super Bowl party!  Yummy!

Ingredients

2 Tablespoons butter
1/2 cup bread crumbs
1 cup 1/2 & 1/2
1/2 teaspoon dry mustard
1 pint crab meat (4-4 oz. cans)
2 eggs, beaten
Salt and cayenne pepper to taste
Tabasco sauce to taste

Method

Mix and beat first four ingredients.

Mix and beat first four ingredients.

Mix and beat first four ingredients.

 

 

 

 

 

 

 

Add the remaining ingredients.

Add the remaining ingredients.

Add the remaining ingredients.

 

 

 

 

 

 

 

Pour into about 8 buttered shells or ramekins.

Pour into about 8 buttered shells or ramekins.

Pour into about 8 buttered shells or ramekins.

 

 

 

 

 

 

 

Bake at 350ºF. for about 25 minutes.  Do not leave in too long or the crab mixture will dry out.

Bake at 350ºF. for about 25 minutes.  Do not leave in too long or the crab mixture will dry out.

Bake at 350ºF. for about 25 minutes. Do not leave in too long or the crab mixture will dry out.

 

 

 

 

 

 

 

 

Deviled or Creamed Crab Meat {Vintage Recipe}
This recipe is by Helen Jones and she advises us that it can be used as a first course for a dinner party. That may be so, but I think it works well as an appetizer or light lunch on top of toasted baguette slices. It can even be used as individual dips at a Super Bowl Party! Yummy!
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Ingredients
  1. 2 Tablespoons butter
  2. 1/2 cup bread crumbs
  3. 1 cup 1/2 & 1/2
  4. 1/2 teaspoon dry mustard
  5. 1 pint crab meat (4-4 oz. cans)
  6. 2 eggs, beaten
  7. Salt and cayenne pepper to taste
  8. Tabasco sauce to taste
Instructions
  1. Mix and beat first four ingredients.
  2. Add the remaining ingredients.
  3. Pour into about 8 buttered shells or ramekins.
  4. Bake at 350ºF. for about 25 minutes. Do not leave in too long or the crab mixture will dry out.
Adapted from Missionary Circle Cookbook; First Baptist Church of Van Nuys
Adapted from Missionary Circle Cookbook; First Baptist Church of Van Nuys
Modern Retro Woman http://modernretrowoman.com/

Fruit Pudding {Vintage Recipe}

Fruit Pudding Image 3 ModernRetroWoman.comModern pudding is equated with the smooth dessert made by Jello.  However, that is really closer to a custard than a pudding.

I think most people would be surprised to learn that early puddings were made from meat.  Later puddings were bread or batter based.  The vast majority of pudding recipes I see in my cookbook collection are bread or batter based.  This fruit pudding, from a 1953 life insurance cookbook, benefits from a subtle orange flavor to create a “to die for” cake-like dessert (without the need for frosting). 

Note: Cooking time of your pudding will be impacted by the shape of the casserole dish you choose. 

 

Fruit Pudding

Ingredients
2 cups canned or frozen blueberries, sweetened to taste
2 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
2/3 cup sugar
1 egg, beaten
1/2 cup orange juice
1 teaspoon grated orange peel

Ingredients for Fruit Pudding ModernRetroWoman.com

Method

Sift the flour, baking powder, and salt together.  Set aside.

Cream the shortening and sugar until light and fluffy.

 

Cream the shortening and sugar until light and fluffy.

Cream the shortening and sugar until light and fluffy.

 

Add egg and mix thoroughly.

 

Add egg and mix thoroughly

Add egg and mix thoroughly

 

Alternately add the dry ingredients and the orange juice, beating after each addition.

 

Alternately add the dry ingredients and the orange juice, beating after each addition.

Alternately add the dry ingredients and the orange juice, beating after each addition.

 

Add orange rind and mix well.

 

Add orange rind and mix well.

Add orange rind and mix well.

 

Place blueberries in bottom of greased casserole dish.

 

Place blueberries in bottom of greased casserole dish.

Place blueberries in bottom of greased casserole dish.

 

Pour the orange cake batter over the blueberries.

 

Pour the orange cake batter over the blueberries.

Pour the orange cake batter over the blueberries.

 

Bake about 30 minutes in 350ºF oven, until cake is firm and toothpick inserted in middle comes out clean.

Serve with half & half.

 

Bake about 30 minutes in 350ºF. oven, until cake is firm and toothpick inserted in middle comes out clean. Serve with half & half.

Bake about 30 minutes in 350ºF. oven, until cake is firm and toothpick inserted in middle comes out clean.
Serve with half & half.

Fruit Pudding
This batter-based fruit pudding, from a 1953 life insurance cookbook, benefits from a subtle orange flavor to create a “to die for” cake-like dessert (without the need for frosting)
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Ingredients
  1. 2 cups canned or frozen blueberries, sweetened to taste
  2. 2 cups sifted all-purpose flour
  3. 3 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 1/4 cup shortening
  6. 2/3 cup sugar
  7. 1 egg, beaten
  8. 1/2 cup orange juice
  9. 1 teaspoon grated orange peel
Instructions
  1. Sift flour, baking powder, and salt together. Set aside.
  2. Cream the shortening and sugar until light and fluffy.
  3. Add egg and mix thoroughly.
  4. Alternately add the dry ingredients and the orange juice, beating after each addition.
  5. Add orange rind and mix well.
  6. Place blueberries in bottom of greased casserole dish.
  7. Pour the orange cake batter over the blueberries.
  8. Bake about 30 minutes in 350ºF. oven, until cake is firm and toothpick inserted in middle comes out clean.
  9. Serve with half & half.
Notes
  1. Cooking time of your pudding will be impacted by the shape of the casserole dish you choose.
Modern Retro Woman http://modernretrowoman.com/

Bavarian Pork Chops with Apples {Vintage Recipe}

I was struggling for a very long time to make pork chops that had some sort of flavor to them. The guys at the butcher shop told me that the problem laid in the fact that pork used to have a bad reputation of being too fattening so the producers started making lean pork. No fat = no juiciness and/or flavor.

I was ecstatic when I tried this Bavarian pork chop recipe from an international meat cookbook published in 1967. The apples provide flavor without overpowering the dish. I like this better than the Peter Brady favorite, “pork chops and applesauce.”

The recipe calls for thick pork chops but I’ve made it with thin chops, too, with great success.

 

Ingredients

Ingredients for Bavarian Pork Chops

4 pork chops, cut 3/4 inch thick
3 Tablespoons butter
1 teaspoon salt
1/4 teaspoon ground pepper
3 apples, peeled (optional) and cut into 1/2-inch slices

Sliced apples for Bavarian Pork Chops

Method

Melt butter in a heavy skillet; cook the pork chops in butter over low heat until browned on both sides and no pink remains.

Pork Chops for Bavarian Pork Chops

Season with salt and pepper and transfer to serving dish.  Keep warm.

Lightly brown apples in the remaining fat in the skillet. 

Apples Cooking for Bavarian Pork Chops

Arrange apples on the pork chops and serve.

Bavarian Pork Chops

 

Bavarian Pork Chops with Apples
Serves 4
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Cook Time
30 min
Total Time
30 min
Cook Time
30 min
Total Time
30 min
Ingredients
  1. 4 pork chops, cut 3/4 inch thick
  2. 3 Tablespoons butter
  3. 1 teaspoon salt
  4. 1/4 teaspoon ground pepper
  5. 3 apples, peeled (optional) and cut into 1/2-inch slices
Instructions
  1. Melt butter in a heavy skillet; cook the pork chops in butter over low heat until browned on both sides and no pink remains.
  2. Season with salt and pepper and transfer to serving dish. Keep warm.
  3. Lightly brown apples in the remaining fat in the skillet.
  4. Arrange apples on the pork chops and serve.
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Festive Fruitcake {Vintage Family Recipe}

I have always loved homemade fruitcake, despite all of the references to fruitcake only being good for door stops and so on.  Well, thanks to the Duke and Duchess of Cambridge having it at their wedding, fruitcake is making a comeback.  Apparently gourmet bakeries are getting on the fruitcake bandwagon.  Their versions are made with exotic fruits.

The humble version, however, is still my favorite.  I found this non-alcoholic recipe clipping in my grandmother’s recipe box.  She wrote “Used in 1972, very good” on it.  She was right.  Don’t be put off by the long ingredient list.  This bread goes together very quickly.

You’re supposed to store fruitcake for several weeks to let the flavors mellow.  It doesn’t happen in the McFann house.  We eat it right away and it is still very good. 

 

Festive Fruitcake
Serves 10
Vintage family recipe for a non-alcoholic fruitcake.
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Cook Time
2 hr
Cook Time
2 hr
Ingredients
  1. 2 1/2 cups sifted all-purpose flour
  2. 1 teaspoon baking powder
  3. 1 teaspoon baking soda
  4. 1 teaspoon salt
  5. 1/2 teaspoon ground cinnamon
  6. 1/4 teaspoon ground nutmeg
  7. 3/4 cup softened butter
  8. 1 pound package of dark brown sugar
  9. 4 large eggs
  10. 1 teaspoon grated orange peel
  11. 1/2 teaspoon vanilla
  12. 1 1/2 cups mashed ripe bananas (about 5 medium)
  13. 3 cups chopped mixed candied fruits
  14. 1 package (8 ounces) pitted dates, cut up
  15. 1 tablespoon all purpose flour
  16. 1 cup chopped walnuts
Instructions
  1. Heat oven to 300ºF. Grease a bundt cake pan and set aside.
  2. Sift the 2 1/2 cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
  3. Cream butter and sugar in a large bowl until fluffy.
  4. Beat in the eggs, one at a time.
  5. Beat in the orange peel, juice, and vanilla.
  6. Beat the bananas and flour into the creamed mixture alternately.
  7. Mix the candied fruit, dates, and the 1 Tablespoon of flour together. This is prevent the fruit and dates from sticking together.
  8. Add the candied fruit mixture and walnuts to the batter. Stir well.
  9. Pour into the prepared pan.
  10. Bake for about 2 hours or until a toothpick inserted into the bread comes out clean.
  11. Cool on a wire wrack for about 15 minutes.
  12. Invert the pan onto a cake plate and allow to cool for about 5 minutes longer before removing the pan.
  13. Cool completely.
  14. Store for several weeks to allow the flavors to mellow.
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