September Object of the Month

This month’s Object of the Month is one of many cookbooks generated by the people of the Ardens. This one, from the 1960s, features some local recipes, like Cinnamon Coffee Cake, and some more exotic ones, like Polynesian Ginger Dip. We’ve transcribed some of the most promising ones below. Let us know if any of the dishes turn out to be especially delicious! (We also don’t mind if you want to share some.)Oyster Bisque
Submitted by Mary T. Kumme
Serves 5
1 tbsp. butter
1 small onion, chopped
½ pt. oysters and liquid
2 potatoes, diced, cooked
3 tbsp. flour
½ tsp. chopped parsley
1 pt. milk
dash of paprika

Sauté chopped onion in butter, stir in flour, add milk, continue to stir until sauce is thickened. Add potatoes that have been previously cooked, add cut-up oysters and the liquid, parsley, paprika, salt to taste. Simmer until oysters are cooked. (Do not let it come to a boil—this will cause the bisque to curdle.)

Vegetable Soup
Submitted by Jimmie Ware
1 large lump of butter
1 tbsp. sugar
1 apple (peeled and quartered)
1 good sized onion
salt and pepper to taste
vegetables as desired

Sauté all in soup pot until soft and golden (not brown). Add 2 quarts of water and tomato juice or canned tomatoes. Add any other vegetables you like (canned navy beans may be a good addition). To make more nippy, add bouillon to taste. Keep adding water until you have the flavor and quantity of soup you want.

Log Cabin Tomatoes
Submitted by Bill and John of Cedar Tree Lodge
ripe tomatoes
salt and pepper
butter
2 cloves of garlic
bread crumbs

Cut in half ripe tomatoes, salted and peppered to taste. Melt butter in iron frying pan, add 2 cloves of crushed garlic and enough bread crumbs to make a firm mixture. Spread on tomato halves. Put under broiler until brown. These may be prepared in advance.

Meat Pasties
Submitted by Anne B. Smock
½ lb. ground beef or 1 cup leftover meat
¾ tsp. salt
½ cup condensed mushroom soup
1 recipe of your favorite biscuits
¼ tsp. pepper

Mix meat, salt, and pepper together. Brown in skillet, stirring with fork. When browned, add mushroom soup. Roll out biscuit dough into a rectangle, about 1/8” thick. Brush with melted butter. Cut into 3 inch squares. Put 1 tablespoon meat mixture on half of each square. Fold other half over meat and press edges together with tines of fork. Bake 12-15 minutes in hot oven, 450°. Serve with mushroom sauce: ¼ cup of milk or water with ½ cup of mushroom soup (heated).

Pumpkin Muffins
Submitted by Georgia Curtis
Yields 12 muffins
1 egg
½ cup milk
½ cup cooked or canned pumpkin
¼ cup melted butter
1 ½ cup flour
½ cup sugar
2 tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
½ cup seedless raisins

Heat oven to 400°. Grease bottom of muffin cups (or use paper baking cups). Beat egg slightly with fork. Stir in milk, pumpkin, and butter. Measure flour. Blend dry ingredients and stir in just until flour is moistened. Fold in raisins. Mix well. Fill muffin cups 2/3 of the way full and sprinkle ¼ teaspoon of sugar over each muffin. Bake 18-20 minutes.

Peach Kuchen
Submitted by Mary T. Kumme
2 cups flour
¼ tsp. baking powder
½ tsp. salt
1 cup sugar
½ cup butter
12 peach halves (fresh, canned, or frozen)
1 tsp. cinnamon
2 egg yolks
1 cup heavy or sour cream

Heat oven to 400°. Sift flour, baking powder, salt, and 2 tablespoons of the sugar together. Work in butter until mixture is like corn meal. Put into an 8-inch ungreased pan, pat an even layer up the sides. Place peach halves over pastry, sprinkle mixture of cinnamon and sugar over all and bake 15 minutes. Now mix egg yolks and cream together. Pour over kuchen and bake 30 minutes longer.

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