Peach Plum Pie- Dairy Association Cookbook

I received an award from Patty at http://atticfullofclutter.blogspot.com/. She blogs about all sorts of interesting things and always has loads of great photos so go visit her soon for a visual treat. I think I am suppose to pass this on but I am not too good at that sort of thing so if you have a retro blog consider yourself awarded :).

Because I have been coming across so many hot dog recipes I decided to start a new blog just for those recipes. It is http://hotdogsweinersandfranks.blogspot.com/. I cross posted some of the recipes here and will post new ones as I find them.

Today I came across another book I didn't realize I had; modern approach to everyday Cooking. It is an American Dairy Association book from 1966. It is a ring bound book and larger that the usual promotional books. In the back of the book there is a section titled Helpful Information on Dairy Food. Each description starts out like this: Ice Cream- what is it? Cottage Cheese- what is it etc. It seems to me that is rather unnecessary. You would have to lead an awfully sheltered life not to know what ice cream, milk and cottage cheese were. Maybe some people weren't familiar with yogurt in 1966 but the rest well...

Here is their Peach Plum Pie recipe, a good use for summer fruits.

Peach Plum Pie

1 baked pie shell, 9-inch

Filling:

2/3 cup sugar

1/3 cup regular all-purpose flour

1/4 teaspoon salt

2 cups milk

2 egg yolks, beaten

2 tablespoon butter

1 teaspoon vanilla

4 drops yellow food coloring

Topping:

1/4 cup sugar

1 tablespoon water

1 cup (4-6) diced red plums

1/2 teaspoon lemon juice

2 fresh peaches, peeled and sliced

To prepare Filling: In a 1- 1/2-quart saucepan combine sugar, flour and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Blend a small amount of hot mixture into egg yolks; return all to pan. Cook 1 minute (Do not boil.) Stir in butter, vanilla and food coloring. Cool slightly. Pour into cooled pie shell. Chill. To prepare topping: In a small sauce pan combine sugar, water and plums. Cook until plums are tender, about 10 minutes. Stir in lemon juice; sieve and cool to room temperature. Just before serving arrange sliced peaches on top of filling. Spoon on plum mixture.

Greek Beef Stew- Cook With Love, Cook With Corn Oil

This little cookbook from 1971 was produced by Best Foods and features Mazola corn oil or margarine. I like the cheerful graphics on the cover but wonder what a cantalope has to do with oil. This 46 page booklet contains 96 recipes in various catagories.

This main dish sounds tasty:

Greek Beef Stew

3 tablespoons Mazola Corn Oil

1 1/2 pounds lean stewing beef, cut in 1-inch cubes

2 cups water

1 (6 oz.) can tomato paste

3 tablespoons cider vinegar

1 teaspoons salt

1/2 teaspoon pepper

1 (4-inch) cinnamon stick, broken in 3 pieces

4 whole cloves

1 pound small white onions peeled

2 cups sliced celery

Hot, cooked rice

Heat oil in heavy deep saucepan or Dutch oven over medium heat. Add meat; brown an all sides, turning frequently. Mix together water, tomato paste, cider vinegar, salt and pepper in small saucepan. Bring to boil; add to meat and cinnamon. Stick 4 cloves into 1 onion and add to meat. Cover; reduce heat and simmer about 1 hour or until meat is almost tender. Add remaining onion and celery; simmer about 30 minutes or until meat and onion are tender. Remove clove studded onion and cinnamon pieces. Makes 6 servings.

This dessert recipe sounds very good:

Cherry Brownie Pie

1/3 cup Mazola margarine

3/4 cup sugar

1 teaspoon vanilla

2 eggs

1/3 cup light corn syrup

2 ounces unsweetened chocolate, melted

2/3 cup sifted four

1/2 teaspoon salt

1 cup cherry pie filling

Stir margarine, sugar and vanilla in mixing bowl until well blended. Add eggs and corn syrup; beat until smooth. Blend in melted chocolate. Combine flour and salt; mix into chocolate mixture. Spread cherry filling in bottom of greased (9-inch) glass pie plate to about 1 inch from edge. Spoon brownie mixture over cherries; spread to edges of plate. Bake in 350 degree oven 40 to 45 minutes or until cake tester comes out clean. If desired, serve with ice milk. Note If metal pie pan is used, bake 30 to 35 minutes.