I’ve been experimenting with more of my “ANTIQUE” recipes and having GREAT success. This recipe is also a blank canvas for getting creative. I had a large jar of pimientos that was opened by accident that I drained and added to the layers. I was also out of sweet onions so I used shallots and I used the cheese I had on hand which happened to be a garlic pepper cheddar and Gruyere.
SCALLOPED HAM & POTATOES another ANTIQUE RECIPE
5 medium potatoes
1 ham steak*
1 medium sweet Vidalia onion, sliced thin
2 cloves garlic, minced
FRESH ground salt and pepper, to taste
2 tablespoons butter
2 tablespoons WONDRA flour
1 ¼ cups milk, warmed, but not scalded
½ cup grated cheddar
½ cup grated Gruyere cheese
1 teaspoon Paprika
- Preheat oven 350°.
- Peel and soak potatoes for one hour.
- Drain and dry potatoes.
- Trim ham steak of fat and discard. Cut steak into diced size pieces.
- Spray baking dish with non-stick baking spray.
- Arrange one third of the potatoes in the baking dish.
- Sprinkle with salt and pepper.
- Top with half of the onions and garlic.
- Top with half of the ham pieces.
- Repeat layers, ending with potatoes.
- Melt the butter in a large saucepan.
- Stir in the flour and cook, stirring constantly, until the paste cooks and turns golden, about 2 minutes.
- Add the hot milk, continuing to stir as the sauce thickens. Bring it to a SLOW boil.
- Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
- Stir in grated cheddar cheese during the last 2 minutes of cooking, along with the Paprika.
- Pour over potato and ham layers.
- Top with Gruyere cheese.
- Bake one hour until potatoes are tender and cheese is golden.
*NOTE – ham steaks tend to be on the salty side so use salt sparingly until you taste test. They also tend to be very watery. If using a packaged ham steak, be sure to “press” excess water from steak before trimming and dicing.
This is another “antique” recipe find. I loved the title, but it fails to actually deliver the flavor in today’s spice packed world of cooking. This was a good alternative for flavor in the early 20th century I’m sure, but bland by today’s standards! I have manipulated the recipe significantly to add MORE flavor.
GOOD LUCK MARGARINE was originally a Newfoundland company and through different mergers and acquisitions eventually became a Canadian company. There were several of these waxed cardboard recipes in the file I recently purchased, but this is the first I tried and had to change to add the necessary flavor.
CREOLE PORK CHOPS ala GOOD LUCK MARGARINE 😀 (sort of) serves 4
4 loin or shoulder chops, bone in
FRESH ground salt and pepper, to season
1/4 cup all purpose flour
3 tablespoons butter
2/3 cup long grain rice
4 thick slices tomato
1 small onion halved, and sliced
4 rings green pepper OR equal amount of sliced mini peppers
4 cloves garlic, minced
2 – 8 ounces tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon white pepper
1/4 teaspoon ground cumin
1/8 to 1/2 teaspoon cayenne pepper (depending on preference)
1 teaspoon cornstarch
2 cups boiling salted water
- Preheat oven to 350°.
- Generously sprinkle chops with FRESH ground sea salt and black pepper.
- Dredge in flour.
- Melt butter in skillet.
- Add chops and sear on both sides.
- Cook rice in boiling salted water for 5 minutes. Do not drain.
- Place pork chops in a single layer on the bottom of a deep casserole.
- Place a slice of tomato and peppers on top of each chop.
- Scatter onions over top.
- Whisk tomato sauce with the cornstarch, basil, paprika, white pepper, cumin and cayenne, to taste.
- Stir in garlic.
- Replace the removed water with the tomato sauce mixture, stirring to blend.
- Pour rice and tomato sauce water mixture over chops.
- Cover and bake for one hour or until rice and chops are both tender.
CREAMY ROQUEFORT DRESSING
I truly LOVE adapting old historical recipes to a modern day scratch versions. Many times I already have a version of the recipe in my own stash. But, using the older recipe as a guide I can pick and choose ALL of the best ingredients to make an even better recipe.
I “adjusted” the recipe to include actual amounts and specified ingredients as the recipe card is vague. I left the ingredients with approximate amounts to account for personal tastes. I highlighted my adaptations in blue so you can see the differences from the original recipe.
3/4 cup Duke’s Mayonnaise
scant 1/3 cup crumbled Roquefort cheese
1/3 + cup WHOLE milk
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon Garlic powder
1/8 teaspoon white pepper
- Whisk mayonnaise, milk, Worcestershire sauce, salt, pepper and garlic powder together.
- Fold in crumbled cheese.
- Hubby loves the larger crumble of the cheese, while I prefer a smoother dressing. Adjust the instructions to use a small food processor if you too prefer the smooth version. 😀
- Add additional milk as necessary for desired consistency.
I LOVE adapting old historical recipes to a modern day scratch cook. Many times I already have a version of the recipe in my own stash. But, using the older recipe as a guide I can pick and choose ALL of the best ingredients to make an even better recipe.
This hot potato salad is another from my antique recipe box purchase. It is a pre-printed recipe glued to a recipe card labeled “Good Old Pennsylvania Dutch Recipes” that I can only assume is Amish and originally from the Good Old Pennsylvania Dutch Cook Book.
I had to “adjust” the recipe to include actual amounts and specified ingredients as the recipe card is vague. I left the ingredients with approximate amounts to account for personal tastes. My grams referred to it as a German potato salad, though I think this is more Amish in nature. I highlighted my adaptations in blue so you can see the differences from the original recipe.
PENNSYLVANIA DUTCH HOT POTATO SALAD aka GERMAN POTATO SALAD
1 pound small baby red potatoes
1 cup chicken stock
2-3 hard-cooked eggs, peeled and sliced
4-6 slices bacon, diced
1/4-1/2 cup small chopped red onion
1 tablespoon brown sugar
1 egg, beaten
1/4 cup apple cider vinegar
FRESH ground sea salt and black pepper, to taste
- In a large stock pot add potatoes with skins on, chicken stock and enough water to cover potatoes.
- Cook until fork tender, drain, and cube while hot.
- Fry bacon and onion until a delicate brown.
- Add brown sugar and stir to dissolve.
- Drain, reserving bacon fat.
- Add onion and bacon to the potato mixture.
- Add bacon fat slowly to beaten egg, beating well.
- Add vinegar to the egg mixture and pour over potato mixture, gently to coat well.
- Fold in sliced eggs.
- Adjust seasoning. This recipe really LOVES salt.
NOTE: If you would like you can skip cubing the potatoes and do a rough chop leaving “LARGE” pieces instead.
I LOVE finding OLD recipe boxes full of handwritten recipes in antique stores. I ESPECIALLY LOVE trying those same recipes in today’s world and finding a lost gem among them. This recipe is just that and was even signed by the baker 😀 I bought 3 boxes and each had a corn bread recipe in it!
This is the first one I’m trying. I did add some green chiles and a smattering of cheddar cheese for the way we like it as well as adjusted the instructions and ingredients to match the ingredients. This was a HUGE hit and will be made many more times I’m sure.
JEAN PERRY’S ANTIQUE CORN BREAD
1 cup yellow corn meal
1 cup all purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg, lightly beaten
1 1/2 cups milk
4 tablespoons butter, melted
1 small can diced green chiles, DRAINED WELL
1/3 cup sharp cheddar cheese
2 slices bacon, diced, browned and drained
- Preheat oven to 425˚.
- Sift together the corn meal, flour, baking powder, sugar and salt.
- Whisk together the milk, butter and egg.
- Add wet ingredients to the dry and blend JUST until combined.
- Fold in green chiles.
- Pour into pan.
- Sprinkle with cheddar cheese.
- Top with bacon pieces.
- Bake 25 minutes.