MOLASSES CRISPET

This recipe is a WWII rationing recipe from Brer Rabbit Molasses that uses little butter and sugar, often molasses was easier to get than sugar.

INGREDIENTS

½ cup molasses

¼ cup sugar

¼ teaspoon salt

½ tablespoon butter

6 cups corn flakes

DIRECTIONS

Boil molasses, sugar and salt in medium saucepan until it reaches 250 degrees on candy thermometer.

Remove from heat, add butter and stir until melted.

Pour molasses over cornflakes and toss lightly, arrange in buttered ring mold, making sure not to pack it firmly. Cool, unmold, makes 6 to 8 servings.

This can be served plain or with some vanilla ice cream.

SHORTENING SYRUP

This is a 1945 rationing recipe that allows you to serve pancakes without having to use any butter.

INGREDIENTS

1 cup dark corn syrup

¼ cub vegetable shortening or margarine

½ teaspoon vanilla

DIRECTIONS

Combine syrup and shortening in saucepan and melt over low heat. Add vanilla and beat until well combined. Serve hot

JELL-O PLUM PUDDING

During WWII lots of recipes were adjusted to cope with wartime rationing and working women’s time limits. This is Jell-O’s take on traditional plum pudding.

INGREDIENTS

                                                                                                 

2 small or 1 large package of red Jell-O, any flavor

4 cups hot water

Dash of salt

½ teaspoon cinnamon

¼ teaspoon ground cloves

¾ cup finely chopped raisins

¾ cu finely cut prunes

¼ cup finely chopped citron

¾ cub finely chopped nuts

¾ cup Grape Nuts

DIRECTIONS

Dissolve Jell-O in hot water. Pour 2 cups into large mold and chill until firm.

To the other 2 cups of Jell-O add salt and spices and chill until slightly thickened.

After the Jell-O with the spices has thickened somewhat, add in the combined fruits and spoon over the plain Jell-O already in the mold. 12 servings

IRISH CORN

This is a little late for St Patrick's day, but this sounds pretty good. The recipe of from a 1950 advertisement for Birds Eye frozen corn

INGREDIENTS

1 box Sweet corn

3 tablespoons butter

1 tablespoon chopped onion

2 teaspoons flour

2/3 cup light cream

1 tablespoon chopped pimento

1 tablespoon chopped parsley

½ teaspoon salt

Dash pepper

DIRECTIONS

Partially thaw the frozen corn and place in saucepan with butter and onion. Cover and heat until thawed, then remove cover and let cook for 5 minutes to sauté onions and corn.

Sprinkle flour over corn and blend in. Gradually add cream, stirring constantly to heat over low heat.

Continue to cook until sauce is thickened, this should take about 5 minutes, then add rest of ingredients, 3 to 4 servings

TUNA COTTAGE CHEESE CASSEROLE

This recipe is from the 1950’s and is from a Borden’s cheese advertisement. I like tuna and I like cottage cheese, but I am dubious about them being together in a recipe, but it is an interesting idea.

INGREDIENTS                                                    
3 cups cooked medium noodles
7 ounce can tuna, drained and flaked
8 ounce package cottage cheese
4 tablespoon butter or margarine
3 tablespoons flour
1teaspoon salt
¼ teaspoon pepper
2 ½ cups milk
Paprika


DIRECTIONS

Place half the noodle in a buttered 2 quart baking dish. Cover noodles with half the tuna and half the cottage cheese. Repeat layers.
Melt butter over lower heat, remove from heat and blend in flour and seasonings. Gradually stir in milk, mixing until well blended. Return to heat and cook, stirring constantly until mixture thickens.
Pour milk mixture over noodles in dish and sprinkle top with paprika.
Bake in 375 degree over for 25 minutes, makes 4 to 6 servings.

BEEF STEW WITH APPLES

INGREDIENTS
1 can beef stew
1/4 cup sliced celery
1 tablespoon butter or margarine
1/2 cup diced apples

DIRECTIONS
Cook celery in butter until tender.
Add remaining ingredients and heat through.
Mies 2 to 3 servings

LAYERED SPAGHETTI WITH MEATBALLS

DIRECTIONS
INGREDIENTS
10 ounce package frozen broccoli
Garlic powder
16 Can Spaghetti with meatballs in tomato sauce
½ cup shredded cheese

INSTRUCTIONS
Cook and drain broccoli. Use cooking spray on 10x6x2 baking dish.
Layer broccoli on bottom and sprinkle with garlic powder.
Spoon spaghetti over broccoli and then top with cheese.
Bake at 350 degrees for 30 minute.
2 to 3 servings.

HOT APPLE WINE

INGREDIENTS

3 cups apple cider
1/4 cup sugar
3 inch cinnamon stick
6 whole cloves
peel of 1/4 lemon, cut in strips
1 fifth dry white wine
2 tablespoons lemon juice

DIRECTIONS

Combine cider, sugar, cinnamon, cloves and lemon peel in saucepan, bring to a boil. Stir until sugar dissolves.

Simmer uncovered for 15 minutes. Strain to remove the spices and peel.

Add wine and lemon juice

Heat but do not boil, serve in preheated cups.

6 to 8 servings.

AMERICAN CHOP SUEY

INGREDIENTS

1 lb beef round steak

2 tablespoons oil

1 beef bouillon cube

1 ½ cups hot water

1 cup diced celery

1 cup sliced mushrooms

1 cup bean sprouts, drained

3 tablespoons cornstarch

1 teaspoon soy sauce

2 tablespoons molasses

1 teaspoon vanilla

1 teaspoon salt

DIRECTIONS

Cut beef diagonally into ½ inch strips, brown in skillet with oil, drain off fat.

Dissolve bouillon cube in hot water, stir into skillet with beef.

Add celery, onions and mushrooms. Cover and simmer for 20 minutes.

Add bean sprouts.

In small bowl combine cornstarch, soy sauce, molasses, vinegar and salt. Stir into beef and cook until thick.

Serve over Chinese noodles or rice.