Next round of recipes from my inherited and estate purchased collection
Caramel Clusters purchased from the Bivins Estate in Dallas, Texas in 1990. Dated 1972.
14 ounce package of caramels
¼ cup water
6 cups bite size crispy rice cereal squares
2 cups pecan halves
Heat oven to 350. Melt caramels with water in heavy saucepan over low heat, stirring frequently until smooth. Add cereal and pecans. Mix lightly until well coated. Spread into greased baking pan. Bake for 25 minutes, stirring after 15 minutes. Turn out onto greased wax paper. Cool thoroughly and break apart.
Extravagant old fashioned fudge purchased from the Bivins Estate in Dallas, Texas in 1990. Dated 1942.
2 cups granulated sugar
1 cup milk
1/2 teaspoon salt
2 squares unsweetened chocolate
2 tablespoons white corn syrup
2 tablespoons butter
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
In saucepan combine sugar, milk, salt, chocolate, corn syrup; stir over low heat until sugar dissolves. Cook gently, stirring occasionally until a little mixture dropped into cold water forms soft ball. Remove from heat and drop in butter. Do not stir. Cool without stirring. Add vanilla. With spoon, beat until candy loses gloss and small amount dropped from spoon holds its shape. Add nuts. Turn into greased loaf pan. Cool and cut into squares.
Out of this world creamy chocolate truffles purchased from the Bivins Estate in Dallas, Texas in 1990. Date and source unknown.
12 ounces real chocolate chips
4 tablespoons butter
1 cup heavy whipping cream
1 teaspoon vanilla
Put butter, vanilla and chocolate chips in blender. Heat whipping cream until hot. Pour hot cream over ingredients in the blender and blend until all the chocolate is dissolved and smooth. Pour into a buttered dish and cover with plastic wrap and freeze until firm. Scoop out a teaspoon of the truffle mixture and roll into a ball with your hands. Roll in powdered cocoa or finely chopped nuts. Put into plastic containers with a tight lid and freeze. Thaw slightly before serving.
Orange Cheesecake designed for royalty. Purchased from the Zimmerman Estate in Terrell, Texas in 1967. Date and source unknown. This is good. I made it for a family Sunday dinner and it was well received. Will make again and again.
1 cup chocolate wafer crumbs
3 tablespoons melted butter
Filling:
1 envelope unflavored gelatin
1/2 cup fresh orange juice
24 ounces cream cheese, room temperature
¾ cup granulated sugar
1 cup heavy whipping cream, whipped
2 teaspoons grated orange peel
Combine crumbs and butter. Press into bottom of springform pan. Bake at 350 for 10 minutes. Soften gelatin in juice. Stir over low heat until dissolved. Combine cream cheese and sugar, mixing well on medium. Gradually add gelatin. Chill until slightly thickened. Fold in whipped cream and peel. Pour over crust. Chill until firm. Garnish with orange slices and fresh mint, if desired.
Backdraft Beans from my collection. I purchased these at a garage sale in Dallas, Texas in 1991. Date and source unknown. These are to die for. I love these beans and make them at least twice a month.
1 pound bacon, diced
1 pound white onion, diced
6 cups cooked pinto beans
4 pickled peppers, chopped
1 teaspoons Tabasco sauce
1 teaspoons liquid smoke
1 teaspoon Worcestershire sauce
2 teaspoons mustard
½ cup brown sugar
1 teaspoon minced garlic
Fry bacon and onion. Drain. Mix with remaining ingredients. Mix well. Bake at 375 for 2 hours.
Baked Barley purchased from the Watson Estate in McKinney, Texas in 1991. Dated 1957.
3 cups cooked barley
½ cup molasses
½ cup tomato puree
½ cup water
3 tablespoons honey
¼ cup diced white onion
1 teaspoon sea salt
¼ teaspoon garlic powder
½ teaspoon turmeric
1 teaspoon freshly ground black pepper
Combine all ingredients and mix well. Pour into a baking dish and bake at 350 for 1 hour, stirring occasionally.
West Coast Smoked Salmon and Cream Cheese Quiche purchased from the Colvin Estate in Little Rock, Arkansas in 1989. Notation on card indicates this is a family favorite and made at last twice a month. Dated 1954.
6 ounces smoked salmon
4 ounces cream cheese
1 cup shredded Swiss cheese
1/2 cup grated asiago cheese
3 eggs
1-1/2 cups light cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh dill, chopped
Parmesan Crust:
2 cups all-purpose flour
3/4 teaspoon kosher salt
1/2 cup cold unsalted butter, cut into small bits
1/2 cup grated Parmesan cheese
1/3 cup ice water
Heat oven to 425. To make crust, combine flour and salt in a food processor or mixing bowl. Add butter and process or combine with a fork until small particles are formed. Add grated Parmesan cheese and process briefly to combine. If using a food processor, transfer the contents to a mixing bowl. Add cold water and mix to make a ball of dough. Sprinkle about 3 tablespoons flour on a board and roll the dough into a 12-inch circle. Transfer dough to 10-inch tart pan or quiche pan. Lay a piece of foil inside, and put dried beans inside the foil. This keeps the crust from puffing up when it bakes. Bake the crust for 8 minutes. Remove the foil and beans and bake 2 to 3 minutes longer. Remove from oven and allow to cool while making the filling. Reduce oven temperature to 350. For filling, spread crumbled smoked salmon over crust. Cut cream cheese into bits and scatter over salmon. Sprinkle with Swiss cheese and Asiago cheese. Beat the eggs in a mixing bowl. Add the cream, salt, pepper and dill. Pour into crust. Bake the quiche until golden brown and puffed, 40 to 45 minutes. Let stand 15 minutes before serving.
Tequila Lime Grilled Salmon purchased from the Zimmerman Estate in Terrell, Texas in 1989. Dated 1962. I have made this on several special occasions and it is always gobbled right up.
1/2 cup chopped cilantro
1/2 cup tequila
1/4 cup fresh lime juice
1/4 cup triple sec
1/4 cup extra virgin olive oil
2 teaspoons minced garlic
2 teaspoons freshly ground black pepper
1 teaspoon salt
4 (6 ounce) salmon steaks or fillets
Blend together all ingredients, except salmon, in gallon size zip-lock plastic bag or flat dish. Add salmon to marinade; turn several times to coat. Cover, if needed, and refrigerate for 1 hour (or longer), turning salmon over after 30 minutes. Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness.
Zucchini Salmon Fettuccini Delight purchased from the Zimmerman Estate in Terrell, Texas in 1967. Another tried and true extraordinary delight.
2 tablespoons unsalted butter
1/2 zucchini, cut into small strips
1 tablespoon finely chopped shallots
1 teaspoon finely chopped parsley
2 cups heavy cream
Juice of 1 lemon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 ounces cubed smoked sockeye
1 ounce grated parmesan cheese
8 ounces fettuccine pasta, cooked
Sauté butter, zucchini, shallots and parsley until tender. Add cream, lemon juice, salt and pepper. Let sauce reduce until thick in consistency. Add smoked sockeye and parmesan cheese. Pour over fettuccine and serve immediately.
Lemony Salmon Pate purchased from the Bivins Estate in Dallas, Texas in 1990. Notation on card says this came from “Beth’s Sunday School Class”. I’m not big on pate so haven’t made this, but my friend who does catering served it at a special function and said it was very popular and he was asked several times for the recipe.
4 ounces flaked salmon
Juice of 1 lemon
1 teaspoon finely chopped white onion
½ teaspoon white pepper
4 ounces cream cheese, softened
4 tablespoons heavy cream
In a blender, place salmon, lemon juice, onion, white pepper, cream cheese and blend until smooth. Add your heavy cream while blending until the texture is just right. Spread on your favorite cracker or bread.
Salmon with black beans and mango mustard sauce purchased from the Davidson Estate in Terrell, Texas in 1987. Date and source unknown. This is very good. I have also made it with trout and chicken. Yummy.
2 pound salmon fillet
15 ounce can undrained black beans
1/2 cup chopped red bell pepper
2 teaspoons minced onion
2 teaspoons ground cumin
3 teaspoons freshly chopped cilantro
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
Mango Mustard Sauce
1 cup sliced fresh mango
1-1/2 tablespoons cider vinegar
1-1/2 tablespoons Dijon-style mustard
1/8 teaspoon garlic powder
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
Season fillet with salt and pepper. Bake at 425 for 10 minutes or until fish flakes when tested with a fork. Keep warm. Drain beans, reserving 1/3 cup liquid. In small saucepan combine beans, reserved liquid, bell pepper, onion, cumin, cilantro, chili powder, garlic powder, and salt. Cook over low heat 5 minutes.
Mango Mustard Sauce: Combine mango, vinegar, mustard, garlic powder, sea salt, and pepper in food processor or blender; process until smooth. Transfer to microwavable dish. Heat 1 to 2 minutes until warm. Spoon black beans onto serving platter. Top with salmon fillet. Drizzle mango mustard sauce over beans and salmon.
Almond Butter Brownies purchased from the Watson Estate in McKinney, Texas in 1991. Dated 1966.
1/2 cup almond butter
1 cup sugar
2 eggs
1 teaspoon almond extract
1/2 cup flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup grated coconut
Preheat oven to 350. Combine almond butter and sugar. Add eggs and almond extract and mix well. In another bowl, combine the flour, cocoa, baking powder, and salt. Add dry ingredients to the wet, and mix well. Stir in the coconut. Pour into a greased square pan. Bake for 35 minutes.
Lemon Anise Almond Biscotti purchased from the Watson Estate in McKinney, Texas in 1991. Dated 1966.
2 eggs
3/4-cup granulated sugar
1/2-cup vegetable oil
1-tablespoon grated lemon zest
2-teaspoons anise seed crushed
1-1/4-teaspoons baking powder
1-teaspoon vanilla extract
1/4-teaspoon salt
2-cups all-purpose flour
1-cup whole almonds coarsely chopped
Preheat oven to 350. In a large bowl, combine eggs, sugar, oil, lemon zest, anise seed, baking powder, vanilla, and salt. Whisk to blend. Add the flour and almonds and stir until dough forms. Turn out onto a floured surface and knead until smooth. Divide dough in half. Form each half into a log 2-inches in diameter. Carefully transfer the logs to an ungreased baking sheet, spacing them well apart. Sprinkle the tops with additional sugar. Bake for 30 minutes. Remove from oven and let cool 10 minutes. Leave the oven set at 350. Using spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut crosswise into slices1/2 -inch thick. Arrange the slices cut side down on the baking sheet. Return to oven and bake until brown. Transfer cookies to wire racks cooling. Store in an airtight container at room temperature for up to 2 weeks.
All To Myself Cheesecakes purchased from the Watson Estate in McKinney, Texas in 1991. This is incredible. I make it frequently. It is a huge hit at the office. Dated 1976.
12 chocolate sandwich cookies with white filling
16 ounces softened cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate pieces
2 teaspoons shortening
Split cookies, keeping filling on one cookie. Line muffin pans with foil baking cups. Place filling covered cookie in bake cups, filling side up. Set aside. In a medium mixing bowl, beat cream cheese, sugar and vanilla until smooth and fluffy. Beat in eggs just until well mixed. Spoon cream cheese mixture into bake cups. Crush remaining cookies and sprinkle over cream cheese mixture. Bake, uncovered, in 325 oven for 25 minutes. Cool. In a small saucepan, melt chocolate pieces with shortening over low heat, stirring frequently. Drizzle over baked cheesecakes. Cover and chill.
Ground beef topped baked beans purchased from the Zimmerman Estate in Terrell, Texas in 1967.
1 pound ground sirloin
1/3 pound smoked bacon
1 large green bell pepper, chopped
1 cup white onions, chopped
8 ounces tomato sauce
2 teaspoons mustard
4 tablespoons liquid hickory smoke
1 cup water
4 tablespoons white vinegar
2 teaspoons minced garlic
1 teaspoon thyme
3/4 cup brown sugar
4 cans pork and beans
1 teaspoon salt
1 teaspoon freshly ground black pepper
Cook ground sirloin and bacon in large skillet. Add green pepper and onion. Saute until beef is brown and vegetables are limp. Stir in the tomato sauce, water, vinegar, garlic, mustard, thyme, brown sugar, liquid hickory smoke, salt and pepper. Simmer together 5 minutes. Turn beans into a greased baking dish. Spoon meat mixture over top. Bake at 375 for 45 minutes.
Stove top barbecue pork chops purchased from the Watson Estate in McKinney, Texas in 1991. Dated 1957.
4 boneless pork loin chops
2 teaspoons vegetable oil
1 white onion, chopped
1/3 cup ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons packed brown sugar
1/4 teaspoon dry mustard
1/4 teaspoon pepper
In large non-stick skillet heat oil over medium-high heat and cook pork chops turning once until browned on both sides. Transfer to plate. Set aside. Add onion to skillet and cook over medium heat, stirring until softened. Meanwhile in small bowl combine ketchup, vinegar, Worcestershire sauce, sugar, mustard and pepper. Pour into skillet. Bring to boil. Return pork and any accumulated juices to skillet, turning to coat. Reduce heat to simmer. Cook, stirring and turning pork chops occasionally until sauce is thickened.
Turkey Burgers in Chili Sauce purchased from the Wells Estate in Canton, Texas in 1987. Dated 1962.
2 pounds ground turkey
3/4 cup plus 2 tablespoons chili sauce
1 egg
1 medium white onion, finely chopped
1 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 teaspoon fresh lemon juice
2 teaspoons Worcestershire sauce
In medium bowl combine turkey, 2 tablespoons chili sauce, egg, half of chopped onion, garlic salt, and pepper. Form into 4 patties. Heat oil in a large skillet. Add turkey burgers and cook over medium heat, until bottoms are just browned. Turn and sprinkle remaining chopped onion around patties. Cook, stirring onions occasionally until second side of patties is just browned and onions are softened. Meanwhile, in a separate bowl, mix remaining chili sauce, brown sugar, mustard, lemon juice, Worcestershire sauce, and 2 tablespoons water. Bring to a simmer, reduce heat to low, cover, and cook until sauce is thickened and burgers are cooked through.
Slow Cooker Baked Beans purchased from the Black Estate in Dallas, Texas in 1990. Date and source unknown. This seems like an awful long time to cook the beans. I haven’t tried this recipe.
3 pounds navy beans
4 quarts water
1 pound salt pork, 1″ cubes
6 teaspoons salt
1 cup white onion, chopped
1/2 cup dark molasses
1-1/2 cups ketchup
1/2 cup light brown sugar
4 teaspoons dry mustard
Wash beans. Place in slow cooker. Add water, salt pork, salt and onion. Mix well so beans cover pork. Cover and cook on low for 14-16 hours or until beans are tender. When beans are tender, drain bean liquid reserving 4 cups. Combine reserved liquid, molasses, catsup, brown sugar and mustard. Add to beans and stir well. Cover and cook on low 6-8 hours longer.
Baked beans with pineapple purchased from the Woods Estate in Canton, Texas in 1988. These are yummy. I made them right after I got the recipe and they are very good. Make them 2-3 times each month, especially when we have hamburgers. Dated 1964.
1 pound ground sirloin
28 ounce can baked beans
8 ounces drained pineapple tidbits
1 large white onion, chopped
1 large green bell pepper, chopped
½ cup barbecue sauce
1 clove minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a skillet, brown sirloin and drain. Place in casserole dish. Add remaining ingredients and mix well. Cover and cook at 325 for 45 minutes.
Maryland style crab cakes purchased from the Wantier Estate in Balch Springs, Texas in 1988. Date and source unknown.
1 pound crab meat
1/4 cup mayonnaise
2 tablespoons minced parsley
1 teaspoon old bay seasoning
1/2 cup soft bread crumbs
2 large eggs, beaten
8 tablespoons butter
Gently blend all ingredients except butter. Shape into 8 crab cakes and refrigerate for 30 minutes. Melt butter in a large skillet and saute crab cakes until golden brown on all sides for 5-7 minutes.
Russian Bloody Mary. Date and source unknown.
3-ounces extra-spicy bloody mary mix
1-1/2-ounces vodka
1-ounce plain yogurt
1-teaspoon grated onion
1 teaspoon freshly ground black pepper
Parsley sprig
Combine all ingredients in glass. Stir will and add ice. Garnish with parsley.