Rosie’s Riveting Recipes is based on my historic cookbook of the same name. It includes World War II era ration recipes from the book, along with many of my own. If you like old-fashioned home cooking, just like Grandma used to make, you’ve come to the right place. And if you’ve tried some of these recipes and liked them, please be sure to let us know.
Minestrone has always been one of my favorite soups, but when I did an online search for recipes I found so many variations it made my head spin. Suffice to say minestrone is one of those dishes intended for using up leftovers, and for that it works quite nicely. I can clean out my fridge and create a tasty dish at the same time. Best of all, it’s never the same twice.
As I created my own version of minestrone I noticed I used a few ingredients consistently. The rest was whatever I happened to have on hand, which is why I’m leaving plenty of leeway on my ingredients list.
2 to 3 tablespoons olive oil
1 tablespoon butter (optional)
1 small onion, chopped
1 tablespoon minced garlic (optional)
1 cup sliced celery (optional)
1 bell pepper, chopped (optional)
1 or 2 carrots, sliced (optional)
1 small (8 oz) can tomato sauce
2 cups chicken broth or water
1 can garbanzo beans
Other leftover vegetables, such as corn, lima beans, chopped zucchini or cubed potatoes
3/4 cup small pasta, such as stars, small shells, or mini farfalle
1 teaspoon salt (optional)
1 tablespoon basil
1 tablespoon parsley
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 package of spinach, fresh, frozen or canned
Heat oil and butter, if desired, in a stock pot and saute the onion, garlic, bell pepper, carrots or celery. Cook for approximately 5 minutes or until the vegetables are tender. Add tomato sauce and broth or water. Stir well. Add any remaining vegetables, garbanzo beans, seasonings and pasta. Heat to a boil. Cover, reduce heat, and simmer for twenty minutes. Add spinach and simmer for another minute or two. Serve with bread, rolls or corn muffins.
There’s nothing quite like the taste of fresh baked cornbread made from scratch. This recipe came from a friend’s mother’s recipe box, and no doubt lots of other mothers and grandmothers used the same, or a similar recipe. It’s the perfect side for homemade soups, such as Rosie’s Split Pea Soup, and Chili con Carne.
1 cup yellow cornmeal
1 cup sifted flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup soft shortening
1 cup milk
Sift dry ingredients together into a mixing bowl. Cut in shortening until well blended. Beat milk and egg together in a small mixing bowl and mix with dry ingredients until just blended. Pour into a well-greased 8 x 8 inch baking pan. Bake in a hot (400• F) oven for 25 minutes or until done.
For a sweeter cornbread sift 1/4 cup sugar with the dry ingredients, and cut shortening to 1/4 cup. This batter is also good for baking corn muffins or corn sticks.
From the Rosie’s Riveting Recipes historic cookbook
There’s nothing like a bowl of hot soup on a cold winter’s day, and this recipe from Rosie’s Riveting Recipes is tasty and easy to make. Some dishes simply never go out of style, and this is one of them.
SPLIT PEA SOUP
8 oz. cooked cubed ham (about 1 1/4 cups)
1 ham bone
2 1/2 quarts ham stock
1 1/2 cups split green peas
2 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced onion
4 tablespoons butter
6 tablespoons flour
Place ham bone, stock, peas, seasonings and onion in large pan. Simmer 2 hours. Melt butter, add flour and blend. Add a small amount of soup stock and stir until smooth, then stir into soup to thicken slightly. Let cubes of ham heat in soup before serving. Makes 4 generous servings.
Modern adaptation: Ham hocks may be used in place of the ham bone. To make a ham stock boil the ham hocks or ham bones in water for approximately one to two hours. Chicken stock can be added to the ham stock or even used as a substitute for the ham stock. Cornstarch can also be used as a thickener instead of flour.
The things you will find after your kitchen has been remodeled. This time it was scrap of paper with my mother’s fruit cobbler recipe, written in her own handwriting. I’m so happy to have found it as I thought this was one recipe that was gone for good. Her fruit cobblers were amazing, and she often served them with breakfast. They’re also super easy to make and fabulous for dessert too.
Mom usually made hers with peaches, but other fruits, such as blackberries, blueberries or raspberries, would also work.
FRESH FRUIT COBBLER
4 to 6 fresh peaches, peeled and sliced, OR
3 to 4 packages fresh raspberries, blueberries or blackberries
2/3 cup sugar
2 tablespoons all-purpose flour
2 tablespoons butter
pinch of cinnamon, if desired
Preheat oven to 350F. Mix fresh fruit, sugar and flour in a mixing bowl. Add cinnamon, if desired. Pour into an 8 x 8-inch baking pan. Cut butter into small pieces and sprinkle on top.
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/3 cup vegetable oil
3 tablespoons milk
Mix all ingredients together in a medium sized mixing bowl. Drop by spoonful over the fruit mixture. Bake for 30 to 25 minutes or until the topping is brown.
It’s that time of year when we’re haunted by a ghost of holidays past. The leftover cranberry sauce. Well, fear not. Cranberries are a healthy food which they say also helps maintain a healthy bladder, and there are ways to create something delicious with that leftover sauce. This recipe came from a friend’s mother’s recipe box. It’s easy to prepare and a delicious, and if you love cranberries you can enjoy them year round.
CRANBERRY SURPRISE MUFFINS
1 12 oz package corn muffin mix
1/3 cup canned whole cranberry sauce
1/4 teaspoon grated orange rind
Preheat oven to 400F. Grease muffin tins or use paper baking cups. Prepare muffin mix according to the package directions and, in a separate bowl, combine cranberry sauce and orange rind. Fill each cup about halfway, drop a teaspoonful of cranberry mixture, and top with a small amount of batter. Bake 15 minutes or until muffins are brown. Makes approximately 12 muffins.
Just in time for Christmas baking, this delicious holiday dessert from the pages of the Rosie’s Riveting Recipes historic cookbook, is perfect for the season.
PEPPERMINT CANDY LAYER CAKE
1 cup sugar
1/2 cup margarine
1/2 teaspoon salt
2/3 cups milk
2 cups cake flour
2 1/2 teaspoons baking powder
Cream together margarine, sugar and salt. Stir in beaten eggs. Sift flour with baking powder twice. Add flour mixture alternately with milk, about 1/2 of each at a time. Pour into two 8-inch layer pans, lined with paper or greased with margarine and floured. Bake at 375F for 35 minutes. When cool put layers together with white icing. Decorate with peppermint candy using whole sticks on top, crushed on sides.
Modern Variation: Since today’s baking powders are double-acting decrease baking powder to 1 1/4 teaspoon. For best results use a small (6 cup) bundt pan, a medium (8 x 4 inch) loaf pan, or an 8 x 8 inch square pan. To add some peppermint flavor add 3/4 teaspoon peppermint extract. If desired, top with Whipped Cream Topping.
WHIPPED CREAM TOPPING
1 cup whipping cream
1/2 cup crushed peppermint candy
or 1/2 cup crushed peanut brittle
or 4 tablespoons jam or marmalade
Whip whipping cream until stiff. Fold in crushed candy or jam or marmalade.
Modern Variation: For peppermint candy topping add 1/4 teaspoon peppermint extract to give the topping more peppermint flavor
Seafood was just as popular in Rosie’s day as it is today, and this historic recipe is yummy and delicious. However, as noted below, those who don’t feel comfortable making pastry from scratch should be able to get good results using frozen pie crusts. Butter can also be used in place of margarine.
NEW ENGLAND TURNOVERS
1 4 oz. package shredded codfish
2 tablespoons margarine
2 tablespoons enriched all purpose flour
1/4 teaspoon pepper
1/2 cup milk
Freshen codfish as directed on package. Melt margarine over low heat. Add flour and seasoning and stir until smooth. Add milk, stirring constantly, until smooth and thickened. Add freshened codfish and mix well
1/2 cup margarine
1 cup sifted all purpose flour
1/8 teaspoon salt
2 to 3 tablespoons water
Sift flour and salt together 3 times. Cut in margarine with a pastry blender or 2 knives until consistency of coarse meal. Add water and toss lightly with a fork until all particles are moistened. Roll out on lightly floured board into an 8 x 22-inch rectangle. Cut into 6 squares. Heap turnover filling into each square. Fold squares in half. Press edges together with fork dipped in flour. Prick top to allow steam to escape. Bake in hot oven (425• F) 15 minutes. Yield: 6 servings.
Modern adaptation: Fish can be freshened by placing it in a bowl of cold salt water for about 15 minutes. However, if using individually frozen pieces of uncooked fish, this step may not be necessary. Frozen pie shells or pastry can also be used, and any leftover filling can be served as a delicious topping over the turnovers.
Chocolate may have been rationed in Rosie’s day, but fortunately for us, those days are long gone. There really is no such thing as too much chocolate, at least not when you’re a chocolate lover like me. During the holidays what better way to celebrate than to add a few touches to a classic recipe and go for the chocolate. This recipe is my own creation, inspired by the classic Nestle Toll House recipe.
CHOCOLATE CHOCOLATE CHIP COOKIES
• 2 sticks butter or margarine, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup cocoa
• 2 tablespoons coffee (if desired)
• 2 1/4 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 large (12 oz) package of chocolate chips
Preheat oven to 350F. Place flour, baking soda and salt on a piece of wax paper and set aside. Cream butter, sugar, brown sugar and vanilla together in a large mixing bowl. Blend in eggs, mixing thoroughly. Add cocoa and coffee, if desired, and mix thoroughly. Blend in dry ingredients, a little at a time, until moistened. Fold in chocolate chips. Drop by rounded teaspoon full onto an ungreased cookie sheet and bake for approximately 10 to 12 minutes.
Note: If the batter should become too dry and crumbly after adding flour simply add small increments of coffee or water, (one tablespoon or smaller), until moistened.
For a little more zing, use pumpkin spice flavored chips, if available, or add a teaspoon of cinnamon or pumpkin pie spice.
Post-holiday leftovers are great, and, just like in Rosie’s time, we don’t want them going to waste. However, they can also take up a lot of space in your refrigerator, so here’s a delicious recipe to combine your holiday leftovers into a single casserole dish, saving space in the fridge.
TURKEY AND STUFFING CASSEROLE
• Vegetable Cooking Spray
• 1 can cream of mushroom soup
• 1 1/2 cups milk, chicken broth or water
• 1 package frozen broccoli, cauliflower and carrot combination, thawed, (or other leftover vegetables)
• 2 cups cubed leftover turkey
• 3 to 4 cups leftover stuffing
• 1/4 cup leftover cranberry sauce (optional)
• 2 tablespoons butter, melted
• 1/4 cup breadcrumbs
Preheat oven to 400F and spray nonstick cooking spray into a 12 x 8 x 2 inch baking dish. Set aside.
Stir soup and liquid in a large mixing bowl until well blended. Add vegetables, turkey, stuffing and cranberry sauce, if desired, and mix thoroughly. Pour mixture into baking dish. Melt butter in the microwave and add the breadcrumbs, stirring until they are moistened. Sprinkle the breadcrumbs over the top of the turkey mixture.
Bake for 20 minutes or until sauce is bubbling.
Note: If you’re short on stuffing slice bread into small cubes and add to stuffing. If you prefer a creamier casserole, add more broth or milk.
I’m told the least popular Thanksgiving side dish is the dreaded cranberry sauce. And I have to admit, that jelly looking cranberry colored blob that comes out of the can, shaped like the can, is nasty. So who wants to eat that?? Yuck.
There is, however, a tasty alternative–making your cranberry sauce from scratch. It’s surprisingly easy to prepare, and you can make your cranberry sauce a day or two ahead of time. Best of all, it freezes well, so you can serve the leftover sauce at Christmas.
Believe me, once you’ve tried fresh, you’ll never go back to canned.
TRADITIONAL CRANBERRY SAUCE
• 3 cups fresh cranberries
• 1 cup sugar
• 1 cup water
Place cranberries in a colander or strainer and wash thoroughly, removing any damaged berries. Set aside.
Pour water into a 2 quart saucepan and place over medium high heat. Add sugar and stir until dissolved. Bring to a boil and add cranberries. Reduce heat to medium, stirring occasionally until cranberry skins begin to pop. Keep stirring for several minutes. If a smoother sauce is desired, keep stirring until most of the skins have popped. Remove from heat and set aside. Sauce will thicken as it cools. Refrigerate sauce once it reaches room temperature.