Blast from the Past Cooking Tips and Recipes.

Now and again, I will write about recipes that originate back to the pioneers that followed Brigham Young in their 1847 trek.  Finding recipes that deal with the Hole in the Rock pioneers has been more of a challenge.  So, while attempting to find more recipes associated to San Juan County only, a reference came up about the San Juan Record. 

Now the articles I found did not relate to the pioneers, but was a blast to the past, the 1940s past to be exact.   San Juan Record, May 23, 1940, Page 12 contained two articles; “Hints for the Housewife” and “Additional Recipes”.

Hints for the Housewife

To boil eggs so that whites will be tender, put them over moderate heat in cold water. When they reach boiling point simmer slowly for 15 minutes.

Dishes containing large amounts of milk and eggs, as custard and souffles, should always be set in a pan of water while baking so they will not curdle.

Try baking apples in a double roaster with one cup of water for a half dozen peeled apples. They are much more juicy than when baked in a pan without a cover.

A little lemon juice rubbed well over your hands will help keep them soft and white.

Additional Recipes

 MAGIC FRUITED MACAROONS

2- 3 cup sweetened condensed milk

2 cups shredded coconut

1 cup dates, uncooked prunes, or apricots

Blend sweetened condensed milk and shredded coconut thoroughly.

Add either dates, prunes or apricots which have been finely chopped,

Drop by spoonfuls on buttered baking sheet, about one inch apart.

Bake in moderate oven10 minutes or until a delicate brown.

Remove from pan at once.

Makes about 24.

 

WAFFLE WEDGES

Waffle sandwiches are something different.

Bake four waffles, then spread a thick layer of ham relish, cheese or any other

popular sandwich filling over each,

Stack them, cut them into wedges and serve them for luncheon or supper.

 

LUCKY’S SHAMROCK CANDIES

 ¼ cup condensed mil

½ teaspoon vanilla

Green vegetable coloring

2-3 cups sifted confectioners’ sugar

Blend condensed milk, vanilla and small amount of green vegetable coloring.

Add sifted confectioners’ sugar gradually and continue mixing until smooth and creamy.

Sprinkle waxed paper lightly with confectioners’ sugar.

Roll fondant out on waxed paper to about ¼ inch thickness.

Cut with sharp shamrock cutter or by a stiff paper pattern.

 

FEATHER CAKE

2 eggs

1 cup sugar

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

1 tablespoon fat (I used butter)

 

 

 

Light oven and set at 350 degrees F.

Beat eggs until light. Beat in sugar gradually.

Sift dry ingredients and add to above.

Heat milk and fat to a boil in a saucepan and add at once to above mixture (a thin batter).

 

 

 

 

Pour into greased shallow pan. Bake 25 to 30 minutes. 

 

While hot you may spread with broiled frosting recipe and broil.

 

 

 

 

 

 

 

BREAD CRUMB HASH

Bread crumbs well toasted, greatly improve the texture, flavor and appearance of hash.

Use one-part crumbs to two parts boiled and chopped potatoes and whatever leftover meat and gravy you have on hand.

 

As you read the recipes, a few of the directions are vague, but still, they are an interesting look see of what types of dishes were being made by San Juan County housewives.  The Feather Cake was one I decided to try out, but the “broiled frosting recipe” was not included.  Doing a little research, I found it was a simple frosting recipe containing butter, sugar and milk which was poured over the baked cake, then placed under a broiler for 2-3 minutes.  Many other recipes used brown sugar instead of white, and added ingredients like chopped walnuts, pecans or flaked coconut.

Here is an easy recipe, for the broiled frosting, that I decided to use on the Feather Cake; coconut plus nuts, sounded perfect.

 

Broiled Coconut-Nut Frosting

Ingredients:

1⁄4 cup butter, softened

2⁄3 cup brown sugar

1 cup flaked coconut (sweetened or unsweetened, either works)

1⁄2 cup chopped nuts

3 tablespoons milk

¼ tsp. pure vanilla extract

Preparation:

Set your oven to broil.

Mix all ingredients well.  Spread mixture over warm cake.

Place cake approximately 5 inches from flame and broil until topping bubbles and browns slightly.

Broil for 2-3 minutes, but watch to make sure it does not burn.

 

For my baking experience, I used a 9” x 13” baking pan for the “shallow pan” required.  This created a half-inch thick yellow sheet cake.  For the broiler setting, on high, it will take 2-3 minutes; on low, it will take 4-5 minutes, for the frosting to brown and become bubbly.  As the cake cooled, the broiled frosting turned into a crunchy candy-like coating.  Since this is a San Juan County recipe, I did not add any additional flour for high altitude baking.  I sort of presumed it was created in either Monticello (7021’) or Blanding (6099’), and the higher altitude was already accounted for in the recipe. The cake did come out moist, yet fully baked, so it was a good presumption.

So, hope this blast from the past brought back some good memories for many of you.  Or, at least got you interested in trying out some old-time recipes.

Mary Cokenour

 

 

 

National Italian Food Day - February 13, 2025

 “When the moon hits your eye,

Like a big pizza pie, that's amore.

When the world seems to shine,

Like you've had too much wine, that's amore.”

That’s Amore, sung by Dean Martin (sigh, oh Dino!), 1953.

According to another national food holiday calendar, February 7^th is Fettuccine Alfredo Day; 9^th is Pizza Pie Day; 13^th is Tortellini, and Italian Food Day; 18^th is Drink Wine Day.  While I would love to regale you in the art of pizza making once again (yes, I can be quite obsessive about pizza), let’s just focus on Italian food.

In Italy, the most commonly used salad dressing is a simple mixture of extra virgin olive oil, red wine vinegar, salt, and pepper, referred to as "olio e aceto" which translates to "oil and vinegar".  This simplistic dressing is used to compliment the ingredients within the salad itself, so the flavor of each item can actually be tasted.  Typically, fresh herbs such as basil, oregano, rosemary, thyme, and parsley are served, at the table, in small bowls, so they may be added to a salad, if desired.

More complex dressings such as ranch, bleu cheese and thousand island overwhelm and mask the flavors of meats and vegetables.  So, when ordering salad, at many a restaurant, one option offered, usually, is “oil and vinegar” which comes in separate bottles, and you add as much as you like, plus salt and pepper of course.

At any food store, Italian dressing is always on the shelf, along with the other dressings I have mentioned.  Many years ago, a commercial pushed the use of bottled Italian salad dressing as a marinade; and it was posted on many food sites as well.  Remember the shaker bottle that you added oil, water, vinegar and a packet of dressing mix to; I still have mine and it still comes in handy.  Time to burst a bubble and take a look at what is in a typical brand name Italian salad dressing: VINEGAR, WATER, SOYBEAN OIL, CANOLA OIL, SUGAR, SALT, CONTAINS LESS THAN 2% OF GARLIC*, GARLIC, RED BELL PEPPERS*, ONIONS*, XANTHAN GUM, SPICE, OLEORESIN PAPRIKA, POTASSIUM SORBATE AND CALCIUM DISODIUM EDTA (TO PROTECT FRESHNESS). *DRIED.   Oh, that looks simply yummy, right?  Not!

Now to compare the bottled brand to homemade.  First ingredient is vinegar, but what type?  I use balsamic which has a deep, rich flavor and scent.  Soybean and canola oils?  This is Italian dressing, so use extra virgin olive oil.  Dried garlic?  Nope, use minced garlic that has been preserved in, what else, olive oil; or mince your own. Where are the herbs?  While I use crushed rosemary, basil, oregano, thyme and parsley; the bottled brand uses...none?   While the manufacturer is using paprika to make the dressing "zesty", use a pinch of crushed red pepper flakes (aka cayenne pepper flakes).  The onions and red bell peppers, oh mine are coming later on darlings, and you will so love it.  Notice the manufacturer uses water; even when using that dressing packet mix, it asks for water.  Well now, how else are you going to rehydrate all those dried ingredients?

Let’s get to a recipe that will be most enjoyable on February 13^th while we all celebrate National Italian Food Day.  Oh wait, the next day is Valentine’s Day; maybe serve it on the 14^th instead, and savor the food, and much amore later on?

 

Italian Dressing Chicken

 

Ingredients:

4 (1/2 lb. each) boneless, skinless chicken breasts halves; or 8 (1/4 lb. each chicken cutlets)

1/2 cup balsamic vinegar

2 cups olive oil

2 Tbsp. dried, crushed Italian herb mixture (basil, rosemary, oregano, thyme and parsley)

2 Tbsp. minced garlic

1/4 tsp. crushed red pepper flakes

1 each medium sized yellow, red and orange bell peppers; seeded and julienned

1 large red onion; peeled and julienned

 

Preparation:

 

If you are purchasing the chicken breasts halves, make sure they are partially frozen before slicing them.  Place your hand on top of the chicken and carefully draw your knife lengthwise throughout the piece to form two 1/4 lb. cutlets.  Place the chicken cutlets into a large plastic, sealable bag.  Chicken cutlets?  Yeah, it is an Italian thing, so just go with the flow.

 

To make the dressing, simply pour the vinegar, oil, herbs, garlic and red pepper flakes into your shaker bottle, or a medium sized bowl; shake the bottle to mix or whisk in the bowl.  Set 1/4 cup of the mixture aside and pour the remainder into the plastic bag.  Work the dressing throughout the chicken, seal the bag and refrigerate for a minimum of two hours, but no more than four hours.

 

Preheat the oven to 350F; have a nonstick jellyroll pan ready (baking sheet with a 1/4-inch lip on all sides).   Heat a nonstick large skillet on medium-high heat; place 4 pieces of chicken into the skillet and sear for two minutes on each side; transfer the chicken to the jellyroll pan.  Repeat with the next 4 pieces; wipe any residue out of the skillet.  Place the pan into the oven and finish cooking the chicken off for seven minutes.

 

Sear Chicken.

 

Finish Cooking Chicken In Oven.

 

Take the reserved 1/4 cup of marinade, place it in the skillet, medium-high heat again; and toss to coat the julienned bell peppers and onions.  This will continue to cook in the skillet during the seven minutes the chicken is finishing up in the oven.  Occasionally move the vegetables around as you are using minced garlic and you do not want to allow it to brown or burn.

 

 

 

Here comes the real fun for serving this dish; the first choice is a piece of chicken with a side of the peppers and onions; do not forget to serve crusty bread on the side.  Second choice, slice up the chicken into strips, place on a sub roll with peppers and onions for a new take on the old favorite of sausage with peppers and onions.  This is a great substitute for people who do not eat pork or red meat, but do eat poultry.  The chicken itself is so full of flavor from the marinade, fork tender and dripping with juiciness.  The balsamic vinegar truly brings out the sweetness of the bell peppers and red onion, so no need to add any sugar as they do in manufactured bottled dressings.

 

This recipe makes 8 servings, but can be easily cut down for lesser portions, but why would you want to?  Can the chicken be cooked on an outdoor grill?  Of course, but make extra marinade, for basting, as the chicken grills.  So, welcome February, celebrate National Italian Food Day, and enjoy the homemade!

Mary Cokenour