If you ever want to spruce up a side dish to impress your family and friends, this one will do nicely. The recipe is included in the Rosie’s Riveting Recipes historic cookbook. Hollandaise sauce is quick and easy to make, and the ingredients are already in the fridge. Homemade also tastes better than a mix.
Everything is better with hollandaise sauce. Along with broccoli, it tastes great on asparagus, baked potatoes and my all time favorite breakfast. Eggs Benedict.
BROCCOLI WITH HOLLANDAISE SAUCE
1/2 cup margarine
4 egg yolks
1/4 cup water
2 tablespoons lemon juice
Put all ingredients, except broccoli, in the top of a double boiler or a small deep saucepan. Put over direct heat, and beat constantly with a dover beater* until the sauce is thick, smooth and foamy.
Serve on hot cooked broccoli, or other cooked green vegetables.
* A dover beater is another term for an egg beater
My college boyfriend, who I’ll call George, was studying to become an architect. However, had he pursued it, I truly believe he would have been a damn fine chef. George was a whiz in the kitchen. He was master at creating simple, tasty dishes on a slim budget. George could take a boring, frozen pizza, pile on his own freshly made toppings, and turn it into a gourmet meal.
One of George’s signature dishes was his short ribs. He’d dump them in a crock pot, pour in a bottle of barbecue sauce, and cook them on low for eight hours. They came out so tender the meat fell off the bone. Neither of us had access to an outdoor grill at the time, but George’s ribs sure satisfied our yen for barbecue.
Over the years I’ve tweaked his recipe, ever so slightly. These days, with food prices on the rise, short ribs are like gold. However, their ugly cousin, the back rib, is cheaper and flavorful. They also work nicely in a crock pot.
I simply stack the ribs in and add a little barbecue sauce between the layers. I’ll then add a little sauce on the top. The sauce becomes watery as it cooks, so I only use a quarter to half a bottle. Then I turn the pot on low and cook for seven to eight hours. I also check them while they’re cooking. If the meat on top gets a little dry I simply spoon some of the sauce from the bottom of the pot over it. Then, once the ribs are cooked, I’ll pour on a little more fresh sauce when I plate them.
I like to serve mine with scalloped potatoes or baked beans. Or both. Some people like corn on the cob and mashed potatoes. Or you may wish to try grandmother’s green bean recipe. Whichever way you choose, it’s a nice recipe for those who don’t have access to an outdoor grill.
If you like ribs and barbeque then be sure to check out the Rosie’s Riveting Recipes cookbook for delicious historic barbeque style recipes.
The other day I came across a couple cans of diced tomatoes I bought by accident. They had diced green chilies in them, and I always buy plain canned tomatoes.
No worries. Like Rosie, of the Rosie’s Riveting Recipes historic cookbook, I don’t throw food out. I see mistakes like this one as a happy accident and a chance to try something new and different. So, after browsing a few online recipes for inspiration, I came up with my own creation. It’s so good that I’ll have to make it again.
QUICK AND EASY TACO SOUP
1 pound lean ground beef
1 small onion, chopped
2 cans diced tomatoes with green chilies (14.5 oz), OR
2 cans plain diced tomatoes with one small can diced green chilies
1 can corn
1 can black beans
1 small can tomato sauce
2 cups beef broth or water
1 package taco seasoning mix
1 teaspoon salt (optional)
1/4 teaspoon black pepper
Brown ground beef and onion in a skillet. Drain, and place in small stockpot. Add canned tomatoes, green chilies, corn, black beans and tomato sauce. Add beef broth or water and stir well. Add seasonings. Stir, bring to a boil, turn heat to low, and simmer for approximately ten minutes. Top with broken tortilla chips and cheese, or with a dollop of sour cream and chopped green onions.
My favorite supermarket carries fresh, thinly sliced chicken breasts which always seem to be on sale. I’ve come up with several different ways to prepare them, however, this recipe is my favorite. It was originally a veal recipe, but I played with it and came up with something new and delicious.
While this recipe is not included in the Rosie’s Riveting Recipes historic cookbook, I think Rosie would have approved. It’s easy to prepare, and most of the ingredients can be found in our pantries. It’s also delicious.
CHICKEN SCALOPPINE IN WHITE WINE SAUCE
4 to 6 thinly sliced chicken breasts
3 to 4 tablespoons flour
1 tablespoon butter
2 to 3 tablespoons olive oil
4 to 6 tablespoons white wine vinegar (approximately)
1/4 cup white cooking wine
1 cup chicken broth
1/2 teaspoon salt (optional)
3 cups cooked rice, wild rice, or noodles
Wash chicken breasts thoroughly. Pat dry with a paper towel. Melt butter in a skillet and add olive oil. While the oil is heating roll the chicken breasts in flour until lightly coated. Place in hot oil and cook each side until it’s a light, golden brown color. Pour approximately 1 tablespoon white wine vinegar over each chicken breast and add the chicken broth, white cooking wine and salt, if desired. Heat until sauce mixture begins to boil. Reduce heat to low, cover and simmer for 20 minutes. Serve over rice or noodles.
Variation: Veal may be instead of chicken, and balsamic vinegar may be used instead of white wine vinegar.
Someone gave me a big bag of red potatoes. Yummy! I love red potatoes. In fact, red potatoes are my favorite potato. So, with such a big bag, I decided to do some experimenting. After all, you can’t go wrong with red potatoes. I started with my basic potato soup recipe, from the Rosie’s Riveting Recipes historic cookbook. From there I came up with something amazing. This dish is economical, easy to prepare, and delicious.
TWICE BAKED RED POTATO SOUP
4 to 6 medium to large red potatoes
1/2 medium sized onion, chopped
2 tablespoons butter
1 teaspoon minced garlic
1 quart milk
2 to 3 slices cooked bacon
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup grated cheddar cheese
1/4 cup grated Parmesan cheese
Peel red potatoes and slice into small cubes. Set aside. Drop butter into a small stock pot and melt over medium heat. Add onion and garlic and saute for about 5 minutes. Once the onions are caramelized, add the milk and potatoes. Break bacon into small pieces and drop into soup. Add seasonings and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes or until the potatoes are cooked. Add cheeses, stir and simmer until melted. Serve with warm bread.
Rosie’s Riveting Recipes invites readers to take a trip back in time in their own kitchen. With over 180 economical, back-to-basics World War II era ration recipes, historic posters, and tales of life on the American homefront, Rosie’s Riveting Recipes truly is an interactive history book.
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.
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.
This classic dessert from the pages of the Rosie’s Riveting Recipes historic cookbook is one many of your grandmothers may have made. I tried it, and it’s delicious. What 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.
adapted from the Rosie’s Riveting Recipes historic cookbook
The following recipe is based on a historic Heart Chop Suey recipe included in Rosie’s Riveting Recipes.However, I used regular beef instead of beef heart. Many people may find organ meat less than palatable, and beef heart may be difficult to find. I used stew meat, but I think chuck steak, flank steak or other cheaper cuts of beef would also work nicely. The end result was a tasty, easy-to-prepare meal that was both healthy and delicious. Somehow, I think Rosie would approve.
BEEF CHOP SUEY
1 to 1 1/2 pounds stew meat or chuck steak
3 tablespoons flour
2 cups coarsely chopped onion
1 cup chopped carrots
1/4 cup butter or margarine
1 cup diced celery
1/2 coarsely chopped green pepper
2 bouillon cubes
2 cups water (or 2 cups of beef broth, omitting bouillon cubes)
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons soy sauce
4 cups boiled rice
Cut meat into 1/2-inch cubes and dust with flour. Place meat and onion in heavy frying pan and brown in butter or margarine. Add celery, carrots, green pepper and bouillon cubes and 2 cups water. (Beef or chicken stock can be used in place of water and bouillon cubes.) Cover and simmer until tender, about 1 to 1/2 hours. Add seasonings and sauce. Serve with boiled rice or fried Chinese Noodles. Yields 6-8 servings.
From the Rosie’s Riveting Recipes historic cookbook
There’s nothing quite like a bowl of hot soup on a cold winter day, and who doesn’t love potatoes?
This classic dish comes from the Rosie’s Riveting Recipes historic cookbook. It’s easy to prepare and delicious. Many of you may have similar versions in your own family recipe boxes as it’s a popular dish.
2 cups raw potatoes
2 tablespoons margarine
1 tablespoon chopped onion
1 quart milk
1 1/2 teaspoons salt
Chop potatoes fine or grate them. Add potatoes, margarine, and onion to the milk. Cook the mixture over low heat until the potatoes are tender, stirring regularly. By that time the starch from the potatoes will have thickened the milk slightly. Add salt and pepper.
Modern Variation: To give this soup some extra zing try adding bacon, ham, or corn. Butter or olive oil may be used instead of margarine.