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.
from the Rosie’s Riveting Recipes historic cookbook
I grew up eating homemade biscuits. Biscuits and gravy was a Sunday morning breakfast staple when I was a kid. I’d wander into the kitchen, and there was Mom, or Dad, throwing some flour and shortening into a bowl, and rolling out the biscuit dough. Sometimes they’d let me cut out the biscuits with a water glass. The whole family loved fresh, homemade biscuits, and I still love biscuits today. Either smothered in gravy, or with hot, melted butter.
This historic biscuit recipe, however, is a little different than the biscuits my family baked. These biscuits are unique and quite tasty. I would call them a cross between a biscuit and a muffin. The dough has the consistency of muffin dough, but it isn’t sweet like a muffin. I also like the subtle peanut butter flavor. It’s a nice complement to bacon and eggs, and tastes great with butter and honey.
1 1/2 cups enriched all purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cups oats
1 tablespoon sugar
2 tablespoons margarine*
3 tablespoons peanut butter
1 cup milk
Sift and measure flour. Resift with salt and baking powder. Stir in oats and sugar. Cut in margarine and peanut butter and add milk. Mix very lightly. Fill well-greased muffin pans 1/2 full. Brush tops with milk. Bake at 450• F for 20-25 minutes. Yield: 12 biscuits.
butter or shortening may be used instead of margarine
About the Rosie’s Riveting Recipes Cookbook
Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives a glimpse into life on the WWII home front. A cookbook and a history lesson in one with more than 180 economical, back-to-basics World War 2 ration recipes with short tales of life on the American home front interspersed throughout.
There is nothing better than a bowl of hot, homemade soup on a cold winter day, and this recipe is probably the easiest one I know. The ingredients are also inexpensive, making it one of my most economical recipes as well. The soup can be served on its own or as a side dish. While not included in the Rosie’s Riveting Recipeshistoric cookbook, I’m sure Rosie would have approved. Enjoy.
FIFTEEN BEAN SOUP
1 package dried fifteen beans or mixed beans
1 can beef broth
1 can diced tomatoes with green chili
2 tablespoons olive oil
2 tablespoons minced garlic
1 teaspoon black pepper
seasoning packet (if included with the beans)
1 – 2 tablespoons salt (optional)
1 cup cubed ham (optional)
Soak beans overnight in a bowl of cold water. The following morning pour beans into a colander and rinse thoroughly, removing any loose skins. Place beans into a large stockpot, add enough water to completely submerge the beans, and remove any loose skins that may float to the top. Place on stove and heat to boiling over medium heat.
If the water appears foamy after it begins to boil turn off heat and pour beans back into colander. Rinse thoroughly and remove any loose skins. Pour beans back into stockpot, add enough water to submerge the beans, removing any loose skins, and once again heat to boiling over medium heat. Repeat this process if the water appears foamy again.
Once water appears less foamy, add the remaining ingredients, cover and simmer on low for approximately six hours or until beans are soft and tender. Serve with biscuits or cornbread. This soup is also a good side dish steaks or burgers.
We all know the old adage. The cook has to eat their own mistakes, and a few months ago I purchased what I thought was plain long grain rice. Turned out it wasn’t. It was Arborio rice, or Italian rice, which is used for making risotto. However, I’m not a big risotto fan. I do, however, like rice pudding.
My next quest was to find a way to make rice pudding with Arborio rice, and there were plenty of online recipes to choose from. I eventually found one that seemed fairly easy to prepare, but it came out so rich I that I couldn’t eat it. So I tried again, this time with slightly different ingredients, and it came out much better. Not too rich, and again, it reminds me a of my grandmother’s tapioca pudding.
Please note this isn’t the same recipe as the Old Time Rice Custard Pudding recipe included in the Rosies Riveting Recipes historic cookbook. That recipe uses regular long grain rice, not Arborio rice, but it has a similar flavor. If you like one, you’ll undoubtedly like the other.
italian rice pudding
6 cups whole milk
3/4 cup Arborio rice
3/4 cup sugar, divided
1 teaspoon vanilla
1/4 teaspoon salt
2 large eggs
2 egg yolks
Mix rice, milk, salt, half of the sugar and vanilla in a large pan. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer, stirring frequently, for 30 to 40 minutes. Rice will thicken as it simmers.
While the rice is simmering mix the eggs, egg yolks, and remaining sugar in a small box. Beat with a wire whisk until the mixture has a custard-like consistency. Fold into the rice mixture when the timer goes off. Increase heat back to medium and bring the mixture back to a boil. Reduce heat and simmer for 5 minutes. Cool for about 10 minutes, pour into a serving dish, and refrigerate. Serve plain, or garnish with cinnamon or whipped cream.
Thanksgiving is over, so what to do with all the leftover turkey? This dish, while not included in the Rosie’s Riveting Recipes historic cookbook, is easy to prepare and delicious. You can also serve it year round using chicken instead of turkey.
Easy Creamy Turkey ala King
1/4 cup butter or margarine
2 to 4 tablespoons cornstarch (depending on desired thickness)
2 cups chicken broth
1 cup milk
2 cups cooked turkey, cubed
1 cup frozen peas and carrots, thawed
1 can sliced mushrooms
1 teaspoon salt
1/4 teaspoon pepper
Melt butter at medium low heat in a large saucepan or small stockpot. Stir in cornstarch and blend until smooth. Add chicken broth, milk and seasonings. Increase heat to medium. Stir and bring the mixture to a boil, stirring constantly for 1 to 2 minutes or until the desired consistency is reached. Reduce heat to a simmer and stir in cubed turkey, peas and carrots and mushrooms. Simmer for several minutes, stirring periodically to prevent scorching, until the turkey is heated through. Serve on biscuits, toast, or leftover stuffing.
Note: Leftovers may thicken in the refrigerator. Add small amounts of chicken broth or milk, if needed, while reheating on medium heat. Leftovers can also be frozen. Leftover Thanksgiving vegetables may also be used instead of the peas and carrots.
For more information about the Rosie’s Riveting Recipes cookbook please click here for a free preview.
This is one of my all time favorite recipes but it’s not part of the Rosie’s Riveting Recipes historic cookbook. It’s a recipe created it myself with love and a lot of trial and error as a tasty alternative for those with milk allergies or who may be lactose intolerant. It’s like a cross between New England and Manhattan style chowder, and I added some Italian seasonings to give it a little extra zing. I hope you enjoy it as much as I do.
MEDITERRANEAN STYLE CLAM CHOWDER
1 medium onion, chopped
1 tablespoon minced garlic or garlic powder
1 tablespoon olive oil
1 tablespoon butter
2 cups water
2 to 3 medium sized red potatoes, diced into small cubes
1 teaspoon salt (optional)
1/4 teaspoon pepper
1 can diced, peeled tomatoes (14.5 ounce)
1 can baby clams (10 ounce)
1/2 teaspoon basil, bay leaves and Italian seasoning
1 tablespoon Wondra flour or cornstarch
Chop onion and place in small stockpot with olive oil and melted butter. Add minced garlic. Sauté until the onions are soft and the garlic turns light brown. Add water, diced potatoes, salt (if desired), and pepper. Bring to a boil, cover, reduce heat, and simmer on low for 10 minutes.
Add diced tomatoes. Strain the clam juice into a small mixing bowl and add the clams to the soup mixture. Add Wondra flour or cornstarch to the clam juice and stir until all flour is dissolved and juice mixture is free of lumps. Add the juice mixture to the soup and stir thoroughly. Add garlic powder, (if not using minced garlic), basil, bay leaves, and Italian seasoning. Stir and bring the soup back to a boil. Reduce heat, cover, and simmer on low for an additional ten minutes. Serve with rolls or garlic bread.
For more information about the Rosie’s Riveting Recipes historic cookbook please click here for a free preview.
I love this time of year. It’s Pumpkin Spice season, although it appears that we have two kinds of people out there. Those who really love pumpkin spice, and those who really hate it. I proud to be in the camp who loves it. My condolences to those who don’t.
For those of you who love pumpkin spice and cheesecake, this pumpkin pie recipe is for you. It’s a modern recipe so while it’s not included in the Rosie’s Riveting Recipes cookbook, I’m sure Rosie would have approved.
Pumpkin Cheesecake pie
2 8-ounce packages cream cheese
¾ cup sugar
1 can pumpkin puree (15 ounce)
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon salt
I package premade pie shells*
Preheat oven to 350F. Place the crusts in the center of the pie pans. Beat cream cheese and sugar in a large mixing bowl until well blended. Add pumpkin and spices. Beat in eggs, one at a time. Add salt and beat until creamy. Pour evenly into pie crusts. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool completely and top with whip cream, if desired.
The back rib. It’s the ugly cousin of the short rib, but with a little creativity you can make them delicious. I’ll admit this recipe seemed daunting at first, but then a friend suggested attaching the ribs together with wooden toothpicks or skewers instead of sewing them together. This made the dish much easier to prepare, and the results were positively yummy.
CROWN ROAST OF BACK RIBS
1 1/2 lbs. back ribs
1 teaspoon salt
1/2 cup chopped onion
3 tablespoons butter
3 cups soft bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon poultry seasonings
Rub back ribs with salt. Mix remaining ingredients to form dressing. Sew ends of ribs together to resemble a crown. Place stuffing inside of ribs and bake in 350F oven for 2-3 hours or until tender. Makes 4 servings.
Modern adaptation: Ribs can be tacked together with wooden toothpicks or toothpicks or skewers. (Do not use plastic.) After cooking, allow the ribs to rest before removing the toothpicks. Three slices of bread, with crusts removed and cut into cubes, can be also be used to make the dressing. You can also add chopped celery, nuts, or mushrooms.
Please click on the link for a free preview of Rosie’s Riveting Recipes on Amazon.
I had a ton of leftover cornstarch from a video project. (We needed to recreate snow, and cornstarch works well as a snow substitute.) However, once the video was in the can, I had to figure out what to do with all unused cornstarch. First, I gave a box to a friend, and then I used it as a flour substitute in some of my cooking recipes. It worked well. I also prefer cornstarch over flour for sauces and gravies. All of this helped, but I still have a bunch of leftover cornstarch.
I soon found a pudding recipe that wasn’t bad, but of course I had to go in and make a few changes to make it better. It’s easy to prepare and it makes a tasty dessert. Best of all, you probably already have the ingredients in your pantries.
By the way, there are some historic pudding recipes included in the Rosie’s Riveting Recipes historic cookbook. Please click here for a free preview.
chocolate cornstarch pudding
1/2 cup sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
1/4 teaspoon cinnamon
2 3/4 cups whole milk
1 teaspoon vanilla extract*
Stir sugar, cocoa, cornstarch, cinnamon and salt together in a 2-quart saucepan. Stir in milk and turn heat to medium, stirring continuously with a wooden spoon until the mixture comes to a boil and has thickened enough to coat the spoon. Remove from heat and stir in the vanilla. Let cool briefly, stirring occasionally as the pudding cools to avoid a skin forming on the top. Serve warm or chilled. A pat of butter may be added if serving warm.
*Almond or coconut extract may be used instead of vanilla.
This classic dessert from the pages of the Rosie’s Riveting Recipes historic cookbook is one that many of your grandmothers may have made. I tried it, and it’s delicious. One thing I really like about many of these historic dessert recipes is that they’re sweet, but not sugar-laden.
REFRIGERATOR BREAD PUDDING
1 envelope plain gelatin
2 cups milk
1/2 cup light or dark corn syrup or 1/3 cup sugar
1/4 teaspoon salt
4 slices white bread (2 1/2 cups cubed)
2 eggs, slightly beaten
1 teaspoon vanilla
nutmeg, if desired
Soften gelatin in 1/4 cup cold milk. Scald remaining milk with corn syrup (or sugar) and salt in double boiler. Add gelatin and stir until dissolved. Remove crusts and cut slices of bread into cubes. Pour hot milk slowly over beaten eggs, stirring constantly. Return to double boiler. Add bread cubes and cook until custard consistency, stirring constantly. Remove from heat. Add vanilla and beat with rotary beater until frothy. Turn into one large (or individual molds) that have been rinsed in cold water first. Chill. When firm, un-mold and serve with cream or any sauce. Sprinkle with nutmeg.
Modern adaptation: Be careful not boil the milk. The beaten eggs can be slowly added to the milk mixture in the double boiler, stirring constantly as directed in the original recipe, until they are well blended. To give the pudding a bolder flavor add 1/4 teaspoon ginger, 1/4 teaspoon cinnamon, and 1/4 nutmeg with the vanilla. The pudding can also be poured into ramekins and served with whipped cream, cinnamon, or nutmeg on top, as suggested in the original historic recipe.
I know I haven’t been around lately, but there was a reason for it. I sold my home in Tucson, Arizona, (sort of like Jojo in that old Beatles song), and I’m now living in Las Cruces, New Mexico.
So far I’m loving my new home. It even came with an outdoor mini kitchen, which I’ll be trying out as soon as the hot, humid weather breaks. I’m also looking forward to trying out some New Mexico recipes.
From what I’m seeing so far, Las Cruces is a foodie town, and New Mexico is a foodie state. I’ve already fallen madly in love with New Mexico Pinon Coffee, and I’m enjoying the New Mexico wines.
One of the big events in Las Cruces is the Hatch Chile Festival, which, thanks to Covid, is cancelled this year. However, you can still buy fresh Hatch chilis at the grocery store, and they’ll roast them for you in the parking lot. There is nothing quite like the smell of steaming hot fresh roasted chilis. If Glade were to ever make a Roasted Chili scent, I’d buy a case of it. In the meantime, I’m putting fresh Hatch chilies in my chicken chili, on burgers, scrambled eggs, and I’m loving it.