November 2013 – Page 3 – McCallum Vintage Recipe Divas (2024)

Appetizers, Appetizers, Retro Recipes, Vintage RecipesNovember 14, 2013Comments: 3

Ingredients needed

• 4 hard-cooked eggs
• 1 tbsp. Heinz Sweet or India Relish
• 1 tbsp. Heinz Tomato Ketchup
• 1 tbsp. mayonnaise or salad dressing
• 1/2 tsp. Heinz Prepared Mustard
• Salt & pepper to taste

Directions

Remove the shells from the eggs. Cut eggs lengthwise; remove yolks. Mash yolks; blend with remaining ingredients. Refill egg whites with mixture. Chill. Makes 8 deviled eggs.

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Breads, Breads, Retro Recipes, Vintage RecipesNovember 14, 2013Leave a comment

Clabber Girl recipe for “modern” corn meal biscuits from Family Circle, November, 1957

Yields 12 biscuits

• 1 1/2 Cup Sifted all-purpose flour
• 1/2 Cup Cornmeal
• 1/3 Cup Shortening
• 2/3 Cup Milk
• 2 1/2 Teaspoons Clabber Girl Baking Powder
• 1/2 Teaspoon Salt

Directions

Sift together flour, baking powder, and salt into a mixing bowl. Blend in cornmeal. Cut in shortening until mixture resembles course crumbs. Add milk all at once. Stir lightly with fork, just enough to moisten all the flour. Knead gently about 1/2 minute on lightly floured board. Roll dough 3/4 inch thick. Cut with 2 inch cutter. Place on lightly greased baking sheet. Bake in 450 F (very hot) oven 12-15 min.

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Cakes, Cakes, Cakes, Desserts, Fruit Pies, Pies, Retro Recipes, Vintage RecipesNovember 14, 20131 Comment

Extra-delicious with Borden’s magic ingredient

• 20 graham crackers, finely crushed
• 1/4 cup butter, softened
• 2 (3-oz.) packages Borden’s Cream Cheese, softened
• 1 (15 oz.) can Eagle Brand Sweetened Condensed Milk
• 2 eggs separated
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1 1/2 tablespoons cornstarch
• 1 1/2 cups canned crushed pineapple with juice
• 1 1/2 tablespoons lemon juice

Directions

Mix crumbs with butter; press into 8-inch square baking dish. Beat cheese until creamy. Add Eagle Brand and egg yolks; blend thoroughly. Beat egg whites until foamy; gradually add sugar; beat until soft peaks. Carefully fold egg whites and vanilla into Eagle Brand mixture. Pour into dish. Bake in oven (350° F.) 35 min. Cool. Mix pineapple, cornstarch and lemon juice in saucepan. Bring to boil; simmer, stirring constantly, 10 min. Cool. Spread on cake.

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Cakes, Cakes, Cakes, Desserts, Retro Recipes, Vintage RecipesNovember 14, 2013Leave a comment

Cakes, Cakes, Cakes, Desserts, Vintage RecipesNovember 14, 2013Comments: 2

Desserts, JELL-O, JELL-O, Vintage and Retro JELL-O molds, Vintage RecipesNovember 14, 20131 Comment

Ingredients Needed

• 1 6-ounce package cherry Jell-O
• 2 cups boiling water
• 1 cup ice water
• 1 can cherry pie filling (21 ounces)
• 1/4 tsp. almond flavoring
• 1 3-ounce package cream cheese
• 1/2 cup coarsely chopped nuts

Directions

Dissolve Jell-O in boiling water. Add the ice water. Chill until the Jell-O reaches the consistency of egg whites. Add the almond flavoring, cherry filling, cream cheese (which has been cut in small cubes) and nuts. Pour into 9-inch square pan and cut in squares when ready to serve.

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Desserts, Fruit Recipes, JELL-O, JELL-O, Vintage RecipesNovember 14, 2013Comments: 13

Ingredients needed

• 1 pkg red Raspberry Jello
• 1 c. hot water
• 1 pkg red raspberries frozen or fresh
• 1/2 c whip cream
• 1/2 c small marshmallows
• 1 pkg (3 oz) cream cheese

Directions

Dissolve gelatin in hot water. Add raspberries & juice. Pour into 5×8 inch loaf pan, chill until firm. Whip together cream, marshmallows and cream cheese until stiff. Spread over gelatin mixture & chill.

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Fruit Recipes, November 13, 2013Comments: 10

Vintage grape Jam

Step one– Wash and stem grapes and dry well.

Step two– Mash and cook the grapes a few minutes till soft and seeds are free.

Step three– Strain through a jelly strainer.

Step four– Measure seven cups of juice and cook exactly 21 minutes.

Step five– Pour the hot juice over seven cups off sugar. Stir,until all sugar is dissolved.

Step six– Pour into jars, let stand till it jells and cover with paraffin.
(It may take 24 to 36 hours to jell, depending on the humidity).

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, Vintage RecipesNovember 13, 2013Comments: 9

Ingredients:

• 3 pounds firm plums, peeled and cut into eighths, seeds discarded
• 1/2 cup water
• 1 Tablespoon lemon juice
• 7-1/2 cups sugar
• 1 (3-ounce) package pectin

Preparation:

Place plums, water, and lemon juice in a large non-aluminum stockpot. Stirring often, bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft. You should end up with about 4-1/2 cups.

Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring. Add pectin and return to a boil while stirring. Continue to stir and boil for 1 minute, then remove from heat. Let rest for 1 minute, then skim off any foam.

Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top. Wipe rims and seal with sterilized lids. Process in boiling water for 5 minutes. Remove, let cool, and label jars. Store plum jam in a cool, dry place.

Yield: 4 pints jam

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Cakes, Cakes, Desserts, Frosting, Vintage RecipesNovember 13, 2013Comments: 2

Vintage Orange Butter Frosting Recipe

Ingredients

• 1 Tablespoon grated orange rind
• 1/2 teas grated lemon rind
• 1/4 cup orange juice
• 2 teaspoons lemon juice
• 3 tablespoons butter
• 1 egg yolk
• 1/8 teaspoon salt
• 3 cups sifted pulverized sugar

Directions

Add orange and lemon rind to fruit juices . Let stand 10 minutes. Cream butter, add egg yolk, salt, add 1/2 sugar gradually, then the rest of the sugar,mix with the fruit juices. Sprinkle sides of cake with coconut. Garnish with orange segments.

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