We have been trying to do some massive decluttering because it looks like we will be watching Emma when my daughter goes back to work. What a horrendous task. I can just kick myself for ever having bought so many books. It seems that we just have millions of them. Boxes and boxes everywhere. All types, cookbooks, fiction, science, self help you name it we have it. It hurts to have to donate things that you paid good money for. I am thinking about having a massive book sale and just selling hardcovers for 1.00 and paperbacks for 50 cents. My husbands eBay business just doesn't sell them fast enough.
Anyway when digging down to a box that hadn't been opened in a long time I found a Southern Living book: Quick & Easy Cookbook- Menus, Recipes & Tips. The book is from 1979 and while flipping through it I realized that it is a perfect example of how tastes have changed. Almost all the recipes would be considered grossly under seasoned by today's standards. When spices and seasonings where listed they only called for maybe 1/2 teaspoon. If made as listed I can imagine a huge outcry that everything was too bland. Here is an example:
Top-Of-The-Stove Casserole
1 pound ground beef
1 small onion, chopped
1 (16 oz.) can tomatoes
1/2 cup uncooked regular rice
1/2 cup water
1 tablespoon sugar (? I don't know about this, to cut the acid of the tomatoes maybe)
1 (16 oz.) can green peas
Salt and pepper to taste
Brown meat and onion in a large skillet; drain. Add tomatoes, rice, water, and sugar. Cover and cook over low heat about 25 minutes or until rice is tender. Add peas and season. Heat slowly until hot. Yield 6 servings.
As unappealing as this sounds I am sure there are plenty of harried women who make a variation of this when they need a super quick dinner. However I am sure they add liberal amounts of Mexican or Italian seasonings to make it better suite today's palates. They probably top it with some shredded cheese too. It seems like every current casserole recipe I see calls for a cheese topping.
Applesauce Snack Cake TNT
Well I got my computer back. But I am quite sad :( that all my favorites are gone and so is my blog reader. I don't know how I am going to find all the blogs I read again. It is going to take a long time. I had a huge list of bookmarked favorites too, last time something went wrong they were saved but no such luck this time. All my old e-mail is gone too and foolishly I had kept lots of old mail for references to passwords etc. I will have to change the way I use my computer. I was lucky though, my husband lost over 150 of his photos. Now if I can just get some more ink for my printer I will be back in business.
I seem to have leftover applesauce fairly often so I usually make muffins with it. The other day I had a larger amount so I decided to make a cake. The recipe I have made before only uses 1/2 cup so I found one that uses more. I adapted it a little and it turned out to be a very good snack cake. I have been enjoying a piece with my dinner at work each night.
Applesauce Cake
2 cups flour
1 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 teaspoons spice, such as cinnamon, allspice, nutmeg etc. I use a can I have called cake spice that has all of these
1/4 cup oil
1-1/4 cups applesauce
1 egg, lightly beaten
1/2 cups raisins ( I didn't use any)
Mix together the flour, sugar, baking soda, salt and spice. Add the wet ingredients and mix well. Pour into a greased and floured 9 inch baking pan. Bake at 350 degrees until pick comes out clean about 35 minutes.
I seem to have leftover applesauce fairly often so I usually make muffins with it. The other day I had a larger amount so I decided to make a cake. The recipe I have made before only uses 1/2 cup so I found one that uses more. I adapted it a little and it turned out to be a very good snack cake. I have been enjoying a piece with my dinner at work each night.
Applesauce Cake
2 cups flour
1 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 teaspoons spice, such as cinnamon, allspice, nutmeg etc. I use a can I have called cake spice that has all of these
1/4 cup oil
1-1/4 cups applesauce
1 egg, lightly beaten
1/2 cups raisins ( I didn't use any)
Mix together the flour, sugar, baking soda, salt and spice. Add the wet ingredients and mix well. Pour into a greased and floured 9 inch baking pan. Bake at 350 degrees until pick comes out clean about 35 minutes.
Ginger Spice Coffee Cake
I haven't posted for awhile as I was on vacation from work and then my computer got a virus. The whole thing just shut down and I couldn't to anything. Why people spend their time creating harmful computer virus' is something I just can't figure out. If they have the ability to do that why don't they just use their abilities in a positive way instead of causing others to have to pay to make things right.
My husband's computer also went down at the same time. I think it is his motherboard. Luckily I remembered that I still had my old computer tower from back in 11/07 when I got my new one. So we hooked it back up and are using that until we get the others fixed.
The other day I was looking at my original cookbook collection and I found a cookbook from 1949; The Economy Cook Book compiled by the staff of The Journal of Living. I have no idea what that was but they did produce a slim book with lots of frugal recipes. It has twelve recipes using organ meats but I don't think I'll post any of them. The idea of stuffing a heart to produce a frugal meal just doesn't appeal to me! This recipe is for a coffee cake that is very similar to gingerbread, it sounds much more tempting.
Ginger Spice Coffee Cake
2 cups enriched flour
1-1/2 teaspoons Ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
3/4 cup raisins
1 cup sour milk
1-3/4 teaspoons baking soda
1 cup molasses
4 tablespoons shortening (melted)
Sift flour, add spices and salt to flour in sifter and sift. Stir in raisins. Stir baking soda into sour milk and beat until well blended. Add molasses and beat thoroughly. Add liquid (milk-molasses mixture) to dry ingredients gradually, beating just until smooth and creamy. Stir in melted shortening. Grease baking pan (or 12 muffin tins) with melted fat. Pour mixture into greased shallow pan. Bake in 375 degree oven about 25 to 30 minutes for the cupcakes in small tins, or 30 to 40 minutes for the shallow cake. Serve hot or cold, plain or frosted as desired.
My husband's computer also went down at the same time. I think it is his motherboard. Luckily I remembered that I still had my old computer tower from back in 11/07 when I got my new one. So we hooked it back up and are using that until we get the others fixed.
The other day I was looking at my original cookbook collection and I found a cookbook from 1949; The Economy Cook Book compiled by the staff of The Journal of Living. I have no idea what that was but they did produce a slim book with lots of frugal recipes. It has twelve recipes using organ meats but I don't think I'll post any of them. The idea of stuffing a heart to produce a frugal meal just doesn't appeal to me! This recipe is for a coffee cake that is very similar to gingerbread, it sounds much more tempting.
Ginger Spice Coffee Cake
2 cups enriched flour
1-1/2 teaspoons Ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
3/4 cup raisins
1 cup sour milk
1-3/4 teaspoons baking soda
1 cup molasses
4 tablespoons shortening (melted)
Sift flour, add spices and salt to flour in sifter and sift. Stir in raisins. Stir baking soda into sour milk and beat until well blended. Add molasses and beat thoroughly. Add liquid (milk-molasses mixture) to dry ingredients gradually, beating just until smooth and creamy. Stir in melted shortening. Grease baking pan (or 12 muffin tins) with melted fat. Pour mixture into greased shallow pan. Bake in 375 degree oven about 25 to 30 minutes for the cupcakes in small tins, or 30 to 40 minutes for the shallow cake. Serve hot or cold, plain or frosted as desired.
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