CHOCOLATE MALTED DELIGHT

This is a 1942 recipe from Royal Pudding designed to use as little of the sugar ration as possible, but where do you even get malted milk?



INGREDIENTS

Small package chocolate pudding

2 cups milk

½ cup cream

2 tablespoons malted milk

sugar





DIRECTIONS



Mix pudding with milk and cook over low heat, stirring constantly until mixture thickens and boils up once. Immediately move from heat.



Pour into 4 dishes and chill.



Whip cream until it starts to thicken, slowly add malted milk and a little bit of sugar to taste. Continue beating until stiff and use as topping for chocolate pudding.

TANGY ORANGE RICE

This is a recipe put out by Minute Rice in 1950.

INGREDIENTS

1 cup diced celery

3 tablespoons diced onion

¼ cup butter

1 ½ cups instant rice

1 ½ teaspoons salt

½ teaspoon sugar

1 cup water

¾ cup orange juice

2 teaspoons grated orange rind

DIRECTIONS

Cook celery and onion in the butter until tender.

Add rice, salt, sugar, water, orange juice and bring to a full boil.

Cover and remove from heat and let stand for 10 minutes

Add the orange rind and fluff the rice.

4 to 5 servings

1950's Tomato Croquettes

This recipe comes from a 1950 magazine advertisement for Hunt’s tomato sauce.

Oven Croquettes

Croquettes Ingredients

2 cups cooked, diced turkey or chicken

1 medium onion

1 small green pepper

¾ cup fine dry bread crumbs

2 teaspoons salt

1 egg, well beaten

1 can tomato sauce



Sauce Ingredients



1 can tomato sauce

½ cup water

½ cup gravy

1 teaspoon horseradish

Croquettes Directions

Cut up onion and green pepper and grind together with cooked poultry.

Add in rest of ingredients and mix well, then form 8 cakes.



Sauce Directions

Mix together all ingredients. Pour this sauce into shallow greased baking dish.

Brush the croquettes with melted fat and set them in the sauce

Bake in 400 degree oven for about 20 to 25 minutes, basting with sauce after 15 minutes.

WALNUT APPLE PIE PUDDING

This unusual recipe is from a church cookbook from the 1960's and is sort of a cross between an apple crisp and a pudding.

INGREDIENTS

4 cups dried, unseasoned bread cubes

21 ounce can apple pie filling

2 tablespoons butter or margarine

2 eggs

2 cups milk

2 tablespoons sugar

1 teaspoon vanilla

cinnamon

1/2 cup chopped walnuts

dash salt

DIRECTIONS

In buttered 9 inch pan, place a layer of 2 cups of the bread cubes.

Add layer of apple pie filling.

Put a layer of 2 cups of bread cups over apple pie filling.

Dot this layer with the butter

Mix together eggs, milk, sugar, vanilla and salt.

Pour egg mix over apples and bread cubes in pan.

Sprinkle with cinnamon and the walnuts.

Bake at 350 degrees for 50-55 minutes or until it sets.

Serve warm or cold topped with whipped topping.

TACO RICE QUICK DINNER

This recipe is from a church cookbook from the 1980's. INGREDIENTS

1 pound ground beef or ground turkey

1/3 cup chopped onion

2 tablespoons chili powder

1 can whole kernel corn

1 cup diced green pepper

15 ounce can tomatoes

1/2 cup water

1 cup instant rice

1/2 cup shredded Cheddar cheese

DIRECTIONS

Brown beef and onion in skillet, drain fat and then add spices, corn, green pepper, tomatoes and water.

Cover and bring to full boil, stirring occasionally.

Stir in rice, reduce hit and cover, simmer for 5 minutes until rice is done.

Sprinkle with cheese and remove from heat when melted

BETTER THAN ROBERT REDFORD DESSERT

This recipe is from an old church cookbook.

INGREDIENTS

1 cup flour

1 stick butter or margarine

1 cup pecans, finely chopped

8 ounce package cream cheese, softened

8 ounces whipped topping

1 cup powdered sugar

large package instant vanilla pudding

large package instant chocolate pudding

3 cups milk

DIRECTIONS

Mix flour and softened butter until consistency of crumbs, add chopped nuts.

Press nut mix into 9x13 pan and bake at 350 degrees until golden brown, about 15-20 minutes. Cool before the next step.

Beat cream cheese to soften, add powdered sugar and then mix in 4 ounces whipped topping.

Spread the mix over the cold crust

Blend the pudding mixes and milk, according to the package directions.

Carefully spread the pudding over the cream cheese mixture and then top with remaining 4 ounces of whipped topping.

If desired, sprinkle with grated chocolate then place in refrigerator to chill for a couple hours.