Tuesday, July 30, 2013

Bobbi’s Egg-less, Milk-less, and Butter-less---Cheese and Macaroni Recipe

This is an example of my Country Girl cooking---great tasting food without the extras fat added. Try this recipe you will like it. I have served this at many dinners for friends and family. I have taken it to the beach for parties there---it is easy to warm up or eat cold.
                                                          My Cheese and Macaroni Recipe

·        Boil 2 Cups of Macaroni on the stove covered with water for 10 minutes/ or the same time  in   the Microwave.

·        Drain off all but ¼ of the water leaving it in the pot with the cooked macaroni.

·        In a deep bowl put 2/3 of a 16 oz. package of shredded *“Four Cheeses” and 2/3 of a 16 oz. package of shredded Mild Cheese and 2/3 of 16 oz. Sharp Cheddar Cheeses.

·       Then pour into the hot macaroni and water and mix well until all the cheese has melted.

·        Salt and Pepper to taste.

·        Pour into a Pam sprayed oven proof cooking dish---even the mixture out in the dish.

·        Sprinkle remaining cheese on top and put into a 450 degree oven until the cheese melts and it is bubbling.

·        Do not overcook or it will be too dry.

·        Left over cheese and Macaroni is still delicious. Heat in oven or Microwave for a few minutes

I only use Kraft Cheese

  • Second Option---You can serve this recipe without baking it---just add the extra cheese on top and let it melt after you spread it in your servicing dish.

  • I have served this on a large platter with hot wings around the Cheese and Macaroni or put sliced ham slices.
           My six nephews loved this recipe.


© BEPH 2013 All Rights Reserved

Thursday, July 18, 2013

Tomato Soup Cake Recipe (1936)

                                                                 Tomato Soup Cake

Tomato Soup Cake (1936) **

2 Tablespoons of butter

1 Cup of Sugar

1 teaspoon of Cinnamon

½ teaspoon of cloves

Cream together well

Then Add:

1 can of Tomato Soup

1 teaspoon baking soda

Mix soda with Tomato Soup in can

2 cups of flour

1 cup of flour 1 cup of raisins

Bake in loaf pan in slow oven for 1 hour


1 cake of cream cheese

1 teaspoon of milk

1 cup of confectionary sugar

½ teaspoon of vanilla

Cream all together and frost a cool cake

** This is another recipe in my Great-Grandmother and Grandmother's Recipe Book. I have not tried this recipe---but maybe one day I will be brave enough to give it a try.

© BEPH 2013 All Rights Reserved

Sunday, July 14, 2013

Pound Cake (1928) and Famous Lemon Butter

Pound Cake (1928)

Mix a pound of sugar with three-quarters of a pound of butter.

When worked white,

stir yolks of eight eggs,

beaten to a froth,

then the whites.

Add a pound of sifted flour, and mace or nutmeg

to the taste. If you wish to have your cake especially nice, stir in

just before you put it into the pan a quarter of a pound of citron or

almonds blanched, and powdered fine in rose water.

(Great-Grandmother’s Recipe word for word and she used Rose Water.

And I am sure some of you great bakers know about this ingredient. As for me

my mouth is still open from amazement.)


              Famous Lemon Butter

Seven egg yolks,

2 cups of sugar,

1 cup of butter,

¼ cup soft-wheat flour,

1 cup of lemon juice,

grated peel of 2 lemons.


Beat egg yolks thoroughly. Mix sugar and flour and add to yolks.

Add lemon juice, peel, and butter.

Cook in top of double boiler letting the water simmer but not boil.

Stir constantly.  Cook until mixture is thick enough to hold its shape

in a spoon. Remove from fire. Beat until cool and a good consistency

for spreading. May be used as a filling in between layers of a cake,

for pies, tarts, or in eclairs. Crushed pineapple or orange marmalade

may be used instead of the lemon.

© BEPH 2013 All Rights Reserved

Friday, July 5, 2013

1930 Sandwich Fillings

1930's Stove

Use thin slices of cold, baked or broiled ham or put the ham through
the meat grinder and moisture with a little mayonnaise to which sour
chopped pickles have been added. Add a leaf of fresh washed lettuce.

Mix cream cheese with mayonnaise dressing or evaporated milk until
creamy. Season with salt and cayenne, and mix with chopped walnut meats,
set away to harden. Then spread on sliced buttered bread.                                                                 

Use a leaf of lettuce, cream cheese beaten into either gooseberry,
Rhubarb or strawberry jam makes a delicious filling.
                                                          Old-Fashioned  Grinder
Chopped dates and nut-meat moisten with moistened with orange juice makes an excellent filling.

Pare cucumbers slice thin and crisp one hour in ice water. Use a leaf of lettuce
and boiled cream dressing. A spoon full of peanut butter added to the dressing while
hot makes a delicious flavor in the filling.

Cold baked beans mashed and seasoned with tomato *catchup and a few drops of
onion juice and spread between thin slices of buttered brown bread is a sandwich
the young folks enjoys.

Sardines from which the bones have been removed are made into a paste with
lemon juice and used with a leaf of lettuce.  Very thin slices of hard boiled eggs
may be added.

Pimento cheese grated and mixed with a little tart chopped pickle and some chopped
nut meat and moistened with thick mayonnaise is delicious with buttered graham bread.

Drop chicken giblets into boiling water and simmer until tender. Avoid the use of too
much water. To the giblets of one chicken add one hard boiled egg. Then put the giblets
and the egg through a meat grinder and stir into a paste with just enough mayonnaise or thick
cream to hold it together. Season with salt
 and pepper or use tomato catchup.

And at the bottom of the page was this:                                                   Roasted Salted Peanuts
Roasted Salted Peanuts
Shell the peanuts; make sure there is enough firewood for the store.
Drop peanuts into boiling water and let remain until the husks will slip off.
Put a dab of butter or lard into an oven pan and pour in the peanuts.
Sprinkle with salt and watch check the peanuts until they are golden brown.

* catchup is how it was written in Great-Grandmother Recipe Book.
© BEPH 2013 All Rights Reserved

1930 Recipe for Preparing Bread for Summer Sandwiches

This 1930 recipe is written in pencil and some spots are so faded I am using my magnifying class.

For the indoor parties serve dainty sandwiches to feed the hungry guest.

Make sure you have a variety of fillings to satisfy all.

First whatever the kind of sandwich---make it daintily. Use Bread 24 hour old--- it will cut better

than fresh bread. Butter that is creamed and then beaten light by gradually adding and

beating in a little thick cream helps in making a delicious sandwich.

Butter prepared this way helps the bread from drying so rapidly and improves the flavor

no matter what fillings you may use.

(Buttering sandwich bread first keeps the sandwiches from becoming too moist from soft fillings.

My Grandmother added this to the recipe.)

Cut slices of bread thin using a sharp knife. By removing the end slice and then buttering

each slice before it is cut from the loaf, you will be sure of a good looking sandwich.

As you butter and slice--- lay every two pieces together that are cut---so the slices will match in size.

For a buffet luncheon or a tea the crust is trimmed and then the bread is cut into rounds, hearts and star shapes, or make then long and narrow and pile them like a log cabin on the serving platter.

For the outdoors the crust need not be trimmed because the outdoors call for a hungry appetite and the sandwiches will be eaten crust and all. Outdoor sandwiches are not cut or shaped in anyway---just sliced bread, butter and fillings. Sandwiches will keep moist if wrapped in paraffin paper or moist napkins.

© BEPH 2013 All Rights Reserved