Passover lasagna

2 eggs
1 lb. cottage cheese, small curd
Salt and pepper
Garlic (optional)
1/2 lb. shredded mozzarella cheese
3-4 whole matzos
8 oz. tomato sauce

Beat eggs and mix with cottage cheese and seasonings. Wet each whole matzo until moist, not soggy. Spread a little tomato sauce on the bottom of an 8" square pan. Layer the following ingredients until finished, ending with the sauce and mozzarella: matzo, cottage cheese mixture, sauce, mozzarella. Bake 45 to 50 minutes at 350 degrees; then let stand 5 to 10 minutes before cutting into squares. Serves 2-4.

Source: FarAcres Chapter of Women's American ORT, "Potpourri: A Taste and Tell Cookbook" (March 1979); recipe by Melanie Karsen.

Spamikopita

20 oz. spinach, cooked and chopped
1 (12 oz.) can Spam, chopped
5 oz. goat cheese
1 tsp. pepper
1/4 c. butter, melted
16 phyllo sheets
6 oz. cashews, roasated and chopped

Combine spinach, Spam, cheese, and pepper in processor. Process until combined. Cut phyllo into 1/4 sheets. Brush with melted butter. Sprinkle with chopped cashews. Place 1 to 2 teaspoonfuls of Spam mixture on 1/4 phyllo sheet. Fold into triangles; brush with butter. Bake 8 to 10 minutes in 400 degree oven. Serve warm.

Source: "The Fair's Fare, 2000 Edition: Prize-Winning Recipes from the Del Mar Fair" (2000); recipe by Stephen Pfingst, Del Mar, Calif.

French breakfast puffs

Mix together:
1/3 cup butter
1/2 cup sugar
1 egg

Then add:
1-1/2 cups flour
1/2 t. salt
1/2 cup milk
1-1/2 t. baking powder
1/2 t. vanilla

Fill tins 2/3 full. Bake at 350 degrees for 20-25 minutes. Melt 5 T butter and dip puffs in butter. Then roll in 1/4 cup sugar mixed with 1/3 t. cinnamon.

Source: Evergreen Park (Ill.) Home Economics Club (no date given).

Cenci fritti (Fried rags)

"Tuscan St. Joseph's Day treat."

4 eggs, beaten well
1 c. sugar
1 T. vanilla
zest from 1 lemon
1/2 c. brandy or white wine
1-1/2 c. butter, melted and cooled to room temperature
about 4 c. flour

Mix all ingredients, except flour. Star adding flour; do not add too much flour or the dough will become hard and heavy. Turn onto floured surface; knead until smooth. This should not take too long. Try to handle as little as possible. roll out part of dough to about 1/3-inch thick. Cut with pizza cutter into rectangles about 1 x 1-1/2 inches. Cut dough in different sizes to resemble "little pieces of rags."

In skillet, heat lowfat oil. Place dough pieces in hot oil. the dough cooks quickly. When it turns light brown, turn and remove quickly. Drain on paper towels. Do not brown or they will have a bitter taste. Sprinkle with powdered sugar and enjoy!

Source: St. Juliana's Parish, Chicago, "What's Cookin' II at St. Juliana" (1996); recipe by Diana Laske.

Bolo de laranja (Brazil orange cake)

5 egg yolks
8 T. orange juice
2 C. flour
2 C. sugar
1 t. baking powder
1/2 t. vanilla
5 beaten egg whites

Combine and mix egg yolks and orange juice. Sift together dry ingredients and add slowly to egg yolk mixture. Beat for 2 minutes. Add vanilla. Fold in beaten egg whites. Pour into well-greased 9" x 13" pan. Bake 25-30 minutes at 350 degrees. Serve with or without whipped cream.

Source: Holy Spirit Church Council of Catholic Women (location unclear), "Their Favorite Recipes" (revised edition, 1989); recipe by Margaret L. Radosevich.

Tropical Spam salsa

1 small red onion, chopped
3 medium mangos, peeled, pitted, and chopped
1 c. pineapple, chopped
1/2 c. cilantro, chopped
1 bell pepper, diced
2 cloves garlic, diced
1/2 c. orange juice
2 jalapenos, diced
1 (12 oz.) can Spam oven roasted turkey, chopped

Combine all ingredients in a medium bowl. Refrigerate for at least 1 hour. Serve in hollowed out pineapple with tortilla chips.

Source: "The Fair's Fare: Prize-Winning Recipes from the 2002 San Diego County Fair" (2003); recipe by Michelle Wilma, La Mesa, Calif.

Chow mein noodle candy

1 pkg. semi-sweet chocolate pieces (6 oz)
1 pkg. butterscotch pieces (6 oz)
1 can chow mein noodles
1/2 cup chopped nuts or coconut (optional)

Melt chocolate in top of double boiler. [Note: Recipe doesn't indicate this, but presumably the butterscotch pieces are melted here, too.] When melted, stir in noodles and nuts. Drop by teaspoons onto waxed paper.

Source: Employees of Graftek Press, Inc., "Recipe Harvest" (no date given); recipe by Rosa McLean.

Thermos bottle stew

1 lb. hamburger
2 tbsp. chopped onion
1 can tomato soup
1 can water
2 tbsp. chili sauce
Salt and pepper
1 tsp. sugar
1-1/2 cups cooked vegetables

Brown hamburger and onion, add remaining ingredients. Cover and simmer slowly for 20 minutes.

Source: Evangelical Lutheran Church of St. Luke, "Adventures in Cooking: Yesterday and Today" (no date given); recipe by Dorothy Geweke.

Backbone stew

4 cups fresh corn
4 cups water
10 pieces backbone of lamb or mutton
2 teaspoons salt

Put 4 cups of fresh corn in 4 cups of water. Stir. Add 10 pieces backbone of land or mutton. Add 2 teaspoons salt. Put in a large pot and cook for one hour.

Source: Al Fischer and Mildred Fischer, "Arizona Cook Book" (1983)

Russian tea

2 c. Tang
3/4 instant tea [sic; probably 3/4 cup]
1 tsp. cloves
6 oz. lemonade
1 tsp. cinnamon

Use two heaping teaspoons per 1 cup boiling water.

Source: Tok A Tan Womens Club, "Bush Cooking from Alaska"(1968-1979); recipe by Beth Jacobs.

Italian taglorinna

1 lb. ground beef
1 onion
1 can corn
1 can tomatoes
1 green pepper
1 cup olives
Grated cheese
1 8 oz. package noodles or spaghetti
Salt and pepper
Buttered bread crumbs

Brown meat, onion and pepper. Add cooked noodles, vegetables and seasoning. Put in a long shallow pan and cover with cheese, then cover with buttered bread crumbs. Bake in 350-degree oven for 30 minutes.

Source: Johnsburg (Il.) High School Class of 1982, "Grandma's Treasures on Parade" (1980).

Bourbon cake

1 lb. butter or margarine
3 c. sugar
8 eggs, separated
3 c. sifted all purpose flour
2 tsp. each vanilla and almond extract
1/2 c. bourbon
1/2 c. chopped pecans

Cream butter and 2 c. sugar until light and fluffy. Add egg yolks 1 at a time beating well after each addition. Add flour in thirds alternately with flavorings and bourbon, beating until smooth after each addition. Beat egg whites until foamy. Gradually beat in remaining sugar, continue beating until stiff but not dry. Gently fold yolk mixture into meringue.

Sprinkle pecans in well buttered 10 in. tube pan, or blend nuts into batter. Carefully turn batter into pan. Bake at 350 degrees for about 1-1/2 hours.

Source: St. Panteleimon Orthodox Church (Summit, Ill.), "A Bit of Our Best" (no year given); recipe by Margaret Samuta.

Tomato soup cake

2 c. flour
2 t. baking powder
1 t. [baking] soda
1 t. allspice
1 t. cloves
1/2 t. cinnamon
1/2 t. nutmeg
1 c. raisins
1/2 c. nuts
2 T. butter
1 c. sugar
1 can tomato soup
1/2 large can evaporated milk

Cream butter and sugar, add tomato soup, milk and mix well. Add rest of ingredients. Bake at 350 degrees.

Source: Mothers of the Kindergarten Association, Shipshewana, Ind., "Our Favorites" (1960); recipe by Mrs. Edna Stutzman.

Cedric Adams hot dish

Shred head of cabbage coarsely. Saute 1 lb. ground beef with medium chopped onion. Season to taste. Put layer of cabbage on bottom of casserole. cover with layer of beef and onion. Add rest of cabbage as top layer. top all with can of condensed tomato soup. cover and bake at 350 degrees until cabbage is tender.

Source: Holy Spirit Church Council of Catholic Women (location unclear), "Their Favorite Recipes" (revised edition, 1989); recipe by Irene Johnson.

Hawaiian fruit salad with banana dressing

1 whole pineapple diced
1 whole cantaloupe diced
1 whole honeydew diced
2 each kiwi diced
1 each papaya diced
2 cups strawberries sliced
2 cups green grapes

Toss salad, then dressing:

Dressing:
2 bananas, ripened and sliced
1 cup sour cream
4 T. brown sugar
1-1/2 t. lemon juice

Put all ingredients in blender and puree. Pour over salad and toss.

Source: St. Ann's Roman Catholic Church of Salt Lake City, "St. Ann's Parish Cookbook" (no date given); recipe by Kim Rothstein.

Corn flake cookies

1 12 oz. pkg. butterscotch bits
1/2 c. natural peanut butter
5 c. of corn flakes

Melt butterscotch bits and peanut butter, add corn flakes and stir. Put spoonfuls on cookie sheets. Chill until cool.

Source: Maine Township (Ill.) High School, "Maine's Melting Pot" (no date given); recipe by Kathy Bruen.

Mississippi caviar

6 c. boiling water
1-1/2 c. quick grits
2 tsp. savory salt
2 tsp. salt
1-1/2 sticks butter
1 lb. grated cheese
3 dashes Tabasco
3 well beaten eggs

Add grits to boiling water and boil for 20 minutes, stirring constantly. Remove from heat and add remaining ingredients. Place in 13 x 9-inch baking dish and sprinkle with paprika. Bake for 1 hour at 250 degrees.

Source: Ramona (Calif.) United Methodist Women, "Treasured Recipes"(1989); recipe by Cynthia Ferguson.

Swedish oven pancake

1 quart milk
6 eggs, beaten
1/2 teaspoon salt
1 teaspoon sugar
2 cups flour

Mix eggs, salt, sugar and milk together. Add gradually to flour -- beat until smooth. Pour into well greased 12 inch skillet. Bake in a 400 degree oven for 1 hour and 10 minutes. Serve in wedges topping with butter and lingon berries or jelly.

Source: Sister Bay (Wisc.) Moravian Church, "The Women's Fellowship Cook Book" (2nd edition, 1970); recipe by Florence Hedeen.

Macaroni and eggs

1 c. uncooked macaroni
2 T. shortening
2 eggs

Cook macaroni in boiling water till done. Melt shortening in skillet. Stir in macaroni. Scramble eggs over macaroni and cook till done.

Source: Mothers of the Kindergarten Association, Shipshewana, Ind., "Our Favorites" (1960); recipe by Mrs. D.M. Brubaker.

Sweet potato mash

6 large sweet potatoes
1/2 stick butter or margarine
1/2 bag large marshmallows

Boil potatoes in large pot over medium-high heat for 40 minutes or until fork-tender. Cool potatoes over running cold water. Peel potatoes; put in casserole dish. Mash potatoes. Add butter and marshmallows. Mash again and cover. Bake at 350 degrees for 1/2 hour.

Source: St. Juliana's Parish, Chicago, "What's Cookin' II at St. Juliana" (1996); recipe by Debbie Kieres.

Norwegian butter cookies

1 lb. sugar
3/4 c. sugar
4 c. flour
1 egg yolk

Cream butter and sugar until light and fluffy. Add egg yolk. Add flour gradually. Form into small balls and press down with fork. Do not grease pans. Bake 12 minutes.

Source: Maine Township (Ill.) High School, "Maine's Melting Pot" (no date given); recipe by Kirsten Hibbeler.

Spam and cheese hot sandwiches

Grind together (or use food processor):

1 can Spam
1 small onion
1 green pepper
Chunk of Velveeta cheese (about the same size as Spam)

Mix well, spread on half a hamburger or hot dog bun, put on cooky sheet and broil 1-2 minutes; until cheese is melted. Watch these, do not leave, they burn under broiler very easily!

Source: Holy Spirit Church Council of Catholic Women (location unclear), "Their Favorite Recipes" (revised edition, 1989); recipe by Irene Johnson.

Sudan salad dressing

1 cup yogurt
1 tablespoon vinegar
1/4 cup vegetable oil
1 to 2 teaspoons salt
1/2 teaspoon crushed red pepper
1 clove garlic, crushed

Stir together yogurt, vinegar, oil, salt, red pepper, garlic.

NOTE: This is an excellent dressing for a salad of lettuce, tomatoes, green onions and cucumbers. It also complements African food.

Source: University of Colorado Women's Club -- Boulder and Friends of the Library, "The Colorado Cookbook" (1981); recipe by Susannah Jordan of Jamestown, Colo.

Lenten chocolate cake

3 c. sifted flour
2 c. sugar
6 tbsp. cocoa
1 tsp. salt
2 tsp. baking soda
2/3 c. oil
2 tbsp. vinegar
2 tsp. vanilla
2 c. cold water

Sift together dry ingredients; add vinegar, vanilla, oil and cold water and mix well. Pour into an ungreased 9 x 12 x 2 pan. Bake at 350 degrees for 30 minutes.

Source: St. Panteleimon Orthodox Church (Summit, Ill.), "A Bit of Our Best" (no year given); recipe by Ruth Yavornitzky.

Zucchini brownies

2 cups white sugar
3 eggs
1 cup oil

In separate bowl mix:
1/2 t. baking powder
1/2 cup cocoa
1 t. [baking] soda
1 t. salt
2-3/4 cups flour

Gradually add dry mixture to creamed mixture. Add: 1/2 cup milk, 1 t. vanilla, 2 cups grated zucchini. Pour into a greased, floured 10 x 15" jelly roll pan. Bake 10 minutes at 375 degrees or 350 for 20 minutes. Or until done. Cool. Frost with your favorite chocolate frosting and cut into squares.

Source: St. Ann's Roman Catholic Church of Salt Lake City, "St. Ann's Parish Cookbook" (no date given); recipe by Mary Syrett.

Cold banana bisque with cinnamon croutons

1 quart half and half
4 large ripe bananas
dash nutmeg

Put half and half, bananas and nutmeg in the blender and blend until thoroughly mixed and creamy. Chill.

Cinnamon croutons
3 pieces thinly sliced white bread
1/3 cup melted butter
3 tablespoons sugar
1/2 teaspoon cinnamon

Preheat oven to 300 degrees. Remove crust, cube bread and placed in a buttered shallow pan. Combine melted butter, sugar and cinnamon and pour over croutons. Toss until evenly coated. Bake, stirring frequently, until lightly caramelized. Sprinkle croutons on chilled soup and serve.

Source: Junior League of Honolulu, "A Taste of Aloha" (3rd printing, 1986).

Cheddar and red pepper muffins

2 cups flour
1-1/2 teasp. baking powder
1/2 teasp. baking soda
1/4 teasp. cayenne
1 teasp. salt
1/2 cup cornmeal
2 cups grated sharp cheddar cheese
1/2 cup thin sliced scallions
1 cup fine chopped red pepper
1/4 cup margarine
1 Tbs. sugar
2 eggs at room temperature
1-1/4 cups buttermilk

Into a bowl sift together the flour, baking powder, soda, cayenne and salt. Add cornmeal, cheddar, scallion and pepper. Combine mixture well. In a large bowl cream together the shortening and the sugar. Add eggs and whisk until smooth. Whisk in the buttermilk, add the flour mixture and stir the batter until it is just combined. Divide the batter among 18 well greased muffin tins and bake muffins in the middle of a pre-heated 450-degree F oven for 15 to 18 minutes or until they are golden. Turn muffins out on racks and cool.

These do not do well in paper bake cups.

Source: Anne D. Bessette for the Croquet Foundation of America, "It's a Wicket Kitchen" (1991); recipe by Liz Land of the Palm Beach Polo and Country Club.

Cabbage roll hot dish

1/2 lb. bacon
1-1/2 lb. ground beef
3/4 c. raw rice
2 c. shredded cabbage
1 package dry onion soup mix
1/4 t. pepper
1 t. salt

Dice bacon into small pieces and cook on medium heat until pink. Add ground beef, salt and pepper, and brown until light brown. Remove from heat and turn into a large casserole. Add rice and cabbage; stir and sprinkle onion soup mix over top. Cover with cold water. Bake at 275 degrees for 1-1/2 to 2 hours.

Source: Holy Spirit Church Council of Catholic Women (location unclear), "Their Favorite Recipes" (revised edition 1989); recipe by Cathy DuFresne.

Bear mincemeat

3 lb boned bear meat
1 c. chopped dates
3-1/2 lb. apples, bared, cored, quartered
1 lb. white raisins
2 qt. cider
1 tsp. cloves
1 qt. water
1 c. beef suet, fine chopped
1 lb. seedless raisins
4 c. orange marmalade
2 Tbsp. cinnamon
1 tsp. nutmeg

Simmer meat in water until tender (add more water, if needed). Drain. Trim away gristle. Put meat through food chopper, using medium blade. Be sure to have 3 lb. of meat after it is ground. Combine with remaining ingredients in kettle. Mix well, bring to a boil, reduce heat and simmer 1-1/2 hours, stirring often. This mincemeat can be frozen or canned. To can, pour in hot jars. Adjust lids. Process in pressure canner at 10 lb. pressure (240) pints 60 minutes, quarts 75 minutes. Makes about 10 pints.

Source: Tok A Tan Womens Club, "Bush Cooking from Alaska"(1968-1979); recipe by Mrs. Pat Kretser.

Smoki corn cakes

This is a modern version of Indian Corn Cakes, created by the Smoki People (non-Indian) of Prescott.

2-1/2 cops corn meal
6 teaspoonsful baking powder
1/4 cup flour
1 teaspoon salt
1 or 2 eggs
3 tablespoons melted shortening
2-1/2 cups milk

Mix all ingredients until thoroughly blended. Fry on greased griddle, using lard or bacon fat as grease. Serve with powdered sugar or syrup. (Makes thirty-six cakes.)

Source: Al Fischer and Mildred Fischer, "Arizona Cook Book" (1983).

Egg curry -- Bombay style

12 hard-boiled eggs, shelled
2 medium onions, chopped fine
1/2 c. ghee or any cooking oil
2 tsp. cumin seeds
1 tsp. turmeric powder
2 tsp. ground coriander
1-4 to 1/2 tsp. cayenne pepper or to taste
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. ground cloves
1/2 tsp. ground black pepper
salt to taste
1 c. water
2 large potatoes, peeled, cut into bite size

Heat oil and fry onions with cumin seeds until onions turn light brown. Stir in rest of spices and salt and fry together 2 more minutes. Add potatoes and eggs, mix well then pour in water and bring to boil. Reduce heat, cover and simmer 15 minutes or until potatoes are cooked and curry sauce thick. Serve opposite to rice. Serves 6.

Source: American Lebanese Christian Women's Society of Chicago, "The Fest of All Worlds" (no date given).

Party tongue

1 tongue
1 box pickling spice
2 (3 oz) packages cream cheese
1 generous tbs. horseradish
parsley

Boil the tongue according to package directions adding the box of pickling spice to water. When cool enough to handle, skin and neatly trim the meat.

Cream the cheese until soft, the consistency of icing. Add the horseradish and stir well. Add salt and pepper to taste. Spread cream cheese mixture on cold tongue as if icing it. Cover with a thick layer of chopped parsley.

Put on a serving board with a sharp knife and allow guests to carve thin slices as desired.

Serve with party rye or other cocktail type breads.

(The whole project is best made ahead and kept covered in the refrigerator until ready to serve.)

If no directions come with the meat, a 3-1/2 lb. tongue will take 1 hour and 2o minutes cooked in a pressure cooker and then left to set in liquid for 20 minutes more.

Source: Anne D. Bessette for the Croquet Foundation of America, "It's a Wicket Kitchen" (1991); recipe by Jean Renehan of the Green Gables Croquet Club.

Coffee punch

"Rich enough to take the place of dessert at a luncheon."

1 gallon strong coffee
1-3/4 cups sugar
1 pint heavy cream
1 gallon vanilla ice cream
Homemade Coffee Liqueur, optional

1. Dissolve sugar in hot coffee and chill.
2. Add heavy cream. Stir well. Return to refrigerator.
3. At serving time, pour coffee mixture into punch bowl. Add ice cream, either broken into small chunks or made into scoops.
4. Stir in coffee liqueur to taste, if desired.

(Yield: 60 cups.)

Must do ahead.

Hint: Any leftover punch can be frozen and used later as a "coffee ice."

Source: Junior League of Rochester, "Applehood & Motherpie: Handpicked Recipes from Upstate New York" (4th printing, 1982); recipe by Nancy L. Brown.

Jitterbug sandwich filling

1 can Spam
3 hard-boiled eggs
1 small onion
3 small raw carrots
1 green pepper
3 olives

Grind in food grinder. Salt and pepper to taste. Mix in salad dressing to desired consistency. Makes 1 giant loaf of bread into sandwiches.

Source: Elaine Robinson, "Maine Church Supper Cookbook" (1988); recipe by Hope McPherson, Methodist Church of Mapleton, Maine.

Portuguese donuts (malasadas)

"You need this recipe if you live too far from Leonard's Bakery."

8 eggs
1 cup sugar
1 tsp salt
1 pint milk
5-1/2 cups flour
warm honey
2 yeast cakes
hot fat

Sift 4 cups flour into a bowl, adding the salt and sugar before sifting. Place the yeast in one cup of warm milk and blend well. Pour this mixture into the bowl of dry ingredients. Continue stirring. Gradually add the second cup of milk and the eggs and about 1-1/2 cups more flour. When the ingredients are thorougly mixed, cover the bowl and let them rise. When the dough has risen sufficiently and appears light in texture, drop, by tablespoonsful, into hot fat and fry until golden brown. pour warm honey over the donuts and serve immediately. For smaller portions, this recipe can be cut in half.

Source: Robert M. Luck, "Lucky Luck's Hawaiian Gourmet Cookbook" (World Wide Distributors, 1971)

Homemade coffee liqueur

"A delicious and inexpensive substitute for commercially prepared liqueurs."

3 cups sugar
1-1/4 cups water
1 tablespoon vanilla
2 tablespoons instant coffee
1 fifth (26 ounces) inexpensive vodka

1. Put first 4 ingredients in a large pan. Bring to a boil and simmer 10 minutes. Be very careful because this mixture will boil very quickly.
2. Cool. Add vodka and mix thoroughly.
3. Use as you would any coffee liqueur.

(Yield: 2 25-ounce bottles)

Hint: It may be stored in bottles in a cool place indefinitely.

Source: Junior League of Rochester, "Applehood & Motherpie: Handpicked Recipes from Upstate New York" (4th printing, 1982); recipe by Paula S. Hawk.

Moravian sugar cake

1 cup hot mashed potatoes
1 package dry yeast, dissoved in 1 cup lukewarm water
2 eggs, slightly beaten w/1 teaspoon salt
1 cup sugar
1/2 cup margarine melted with 1/2 cup lard or Crisco
4 cups flour -- before sifted

Beat well and let rise 5 hours. Stir down dough and spread thin on pan, with only bottom greased. Let rise 2 hours. Put holes 1/2 inch apart and fill with cold butter. Sprinkle with brown sugar and cinnamon. Bake at 35o degrees for 25 minutes.

Source: Sister Bay (Wisc.) Moravian Church, "The Moravian Women's Fellowship Cook Book" (1970).

Pot roasted beaver

Remove and discard all fat. Cut beaver in serving pieces and marinate overnight in salt water with: 2 bay leaves, 4 cloves.

Roll in seasoned flour and brown in butter and bacon drippings. Margarine can be used. Add small amount of water, cover pan and cook until tender. Serves 4-6.

Source: Tok A Tan Womens Club, "Bush Cooking from Alaska"(1968-1979); recipe by Pat Kretser.

Dandelions with fried onions (Hind-Beh Mi'Lia)

1 lb. dandelions
2 medium diced onions
2 tbsp. salad oil
1/2 tsp. salt (to taste)
1 qt. boiling water

Boil water in large saucepan and add salt and clean dandelions. Lower heat to medium and cook until tender. Remove. Cool by pouring dandelions in strainer and pouring cold water over them. Remove from strainer and squeeze tightly to remove water. Sprinkle with salt. Fry onions in oil in small skillet until golden brown. Add dandelion mixture and cook together for about 10 minutes.

Source: Myrrh-Bearers of St. George Orthodox Church of New Kensington, Pa., "Sittoo's Loving Touch" (1978); recipe by Christine Mitchell.

Skiers' sausage

1 pound link sausage
6 medium baking apples, pared and sliced
salt and pepper to taste
1 tablespoon fresh lemon juice
3 tablespoons brown sugar

Brown sausage and cut each link in half. Drain thoroughly. Butter a 1-1/2 quart casserole. Combine apples and sausage links and put in casserole. Sprinkle with salt and pepper, lemon juice and brown sugar. Cover and bake at 350 degrees for 45 minutes.

6 servings

Source: Junior League of Denver, "Colorado Cache Cookbook" (9th printing, 1982).

Vegetable chopped liver

1 lb. can green beans, drained
1 lb. can string beans, drained
6 hard-cooked eggs
3-4 lg. onions, sauteed
15 crackers (Tam Tams) or equivalent
12 walnuts
2 tbsps. mayonnaise

Grind all ingredients together and then season to taste using the mayonnaise, salt and pepper. If food processor is used, be careful not to make it too fine. This can be frozen.

Source: Agudath Achim Sisterhood of Little Rock, Ark., "Spice of Life" (no date given); recipe by Annette Rosch.

About this blog

Who are you? And why the blog?
I'm a part-time online bookseller who comes across these wonderful little cookbooks every weekend at the used book sales where I find my inventory. After poking through some of them, I realized that there are some incredible gems in these books -- great ideas, tested for generations, made with love. There are also some regional dishes that I found cool and intriguing. And then there are also some incredibly scary, "what the hell where they thinking?" dishes that are worth sharing. You'll find all of that and more here.

Why "Local Flavor"?
When I was kicking around the idea of a blog devoted to community cookbooks and other obscure regional recipe books, I wanted the title to capture ideas like "neighborhood" and "sharing" as well as, well, food and eating. Besides, I worried that my original title -- "Cook This" -- was a little too edgy.

Have you tried to make any of these recipes?
As of this writing, no. I would like to try a few sometime. Too busy working, selling books and blogging. But I do make a mean chili and a great lasagna.

How do you pick a recipe to post?
More often than not, it has to be something unusual or something I've never heard of. (The two are not necessarily synonymous.) I might post something that I think is a particularly innovative or amazingly simple version of something I like or have always wanted to make.

How many of the cookbooks you read are you selling?
I'd say at least 70 percent of them -- probably more -- will eventually be sold, either individually or in groups (or "lots") on eBay.

Pinto bean cake

1 stick butter
1 cup sugar
2 cups unseasoned pinto beans, drained and mashed
1 egg
1 cup self-rising flour
1/2 cup nuts
1/2 teaspoon cloves
1 teaspoon cinammon
2 cups raw apples
1 cup raisins
1/2 teaspoon soda

Frosting:
1 box powdered sugar
1 tablespoon bean soup
1/2 cup margarine
1 tablespoon milk
1 tablespoon vanilla

Cream butter and sugar together. add remaining ingredients. Pour into cake pan and bake at 325 degrees for 1 hour.

Cream frosting ingredients together and spread over cake.

(Submitted by Mrs. John G. Adams, Pittsville, Virginia)

Source: Road King magazine (Union Oil Company of California), "Home Cookin' for the King of the Road: A Recipe Book of Hearty, Man Pleasing Dishes Perfected by Wives of Truck Drivers" (1976)

Dieter's deep fried meat balls

(You'd think the "deep fried" part would have been a dead giveaway. But it didn't dawn on me till later that this was Dieter -- DEE-ter, like the Mike Myers character on "Saturday Night Live" -- rather than dieter, as in someone who diets.)

1/2 t minced garlic
1/4 c minced onion
1/4 t pepper, fresh ground
1/2 t salt
1/4 t dry mustard
1-1/2 lbs ground lean beef

Mix thorougly (by hand). Roll into 6 patties. (Wet your hands -- it's easier.)

6 hard boiled eggs, peeled

Put eggs on center and pat meat around it. bread the pattie with 2 eggs beaten, flour, dry bread crumbs, chopped green olives, dill pickles, onions, pickle juice, mayonnaise (use blender). Deep fat fry at 350 degrees for five minutes. garnish with lemon slices and fresh parsley.

To clean onion smell off cutting board, put lemon and rub on board.

DIETER DOPPELFELD
Anchorage, Alaska

Source: Alaska Federation of Womens Clubs, "Potlatch Cookbook" (1980)

Irish brack

1 pound mixed dried fruit (raisins, golden raisins and currants)
1 cup cold tea
1 tbsp black treacle (molasses)
1 cup brown sugar
2 cups self-raising flour
1 beaten egg

Overnight steep fruit, tea, molasses and sugar. Next day add flour and beaten egg. Place in well oiled loaf tin (2-pound size). Bake for 1 to 1-1/2 hours at 350 degrees.

A golden ring is usually put into the dough and the lucky recipient is said to be married within the year.

Caroline Cracroft
British Consulate, Chicago

Source: Irish Children's Fund Family and Friends, "The Wee Cookbook" (5th printing, 1987)

Guava catsup

"This is excellent served with meat or avocados."

5 onions (medium size, finely sliced)
1/4 cup water
3 quarts guava pulp
2 large garlic cloves (finely chopped)
1 tbs salt
6 cups cane sugar
5 small peppers (finely chopped)
1-1/2 to 2 cups vinegar
4 tsp allspice (ground)
3 tsp cinnamon
2 tsp cloves

Cook the onion in the water until it is soft. combine all the ingredients and cook for 30 to 40 minutes. pour into hot, sterilized jars and seal immediately.

Source: Robert M. Luck, "Lucky Luck's Hawaiian Gourmet Cookbook" (World Wide Distributors, 1971)