Nostalgic Foodie

Recipes

Chess Pie

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I found this recipe in Gourmet Cooking with a Flair, and let’s just say this is a fun and quirky cookbook from 1961 with a penchant for basic-yet-wacky twists on classics, and introducing recipes that seem very … 1960s.

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Chess Pie

Chess Pie is a classic, Southern dessert staple!  It’s a simple, sweet, rich pie that’s nothing short of marvelous.  The Nostalgic Foodie 
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Chess Pie
Servings: 6
Calories: 395kcal

Ingredients

  • 1½ cups sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tsp flour
  • 3 egg yolks
  • ¾ cup milk
  • 1 pinch salt
  • 1 pie crust

Instructions

  • Using a mixer, cream the butter, sugar, flour, salt and vanilla together until smooth.
  • Add the eggs one at a time, and mix until completely smooth.
  • Heat the milk, almost to boiling, then add to the creamed mixture.  Mix again until smooth.
  • Pour the mixture into the pie shell, and bake at 250º for an hour, or until well set.
  • Serve, and enjoy!

Onion Shortbread

By

I found this recipe in Gourmet Cooking with a Flair, and let’s just say this is a fun and quirky cookbook from 1961 with a penchant for basic-yet-wacky twists on classics, and introducing recipes that seem very … 1960s.

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Onion Shortbread

Onion Shortbread is a savory addition to any meal using a few simple ingredients most everyone has on hand!  The Nostalgic Foodie
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Onion Shortbread
Servings: 6
Calories: 182kcal

Ingredients

  • 6 small onions sliced thin
  • 1 tsp salt
  • 5 slices bacon
  • 1 egg beaten
  • 4 tbsp butter
  • 1 sheet rolled biscuit dough enough to cover an 8×12 pan

Instructions

  • Cook the bacon in a skillet or in the oven until crispy enough to chop.  Let the bacon cool, and chop into small pieces.
  • Melt butter in a skillet, and sauté onions until soft, around 5-10 minutes.
  • Remove from heat and mix in beaten egg and salt.
  • Roll out biscuit dough onto an 8″ by 12″ pan.
  • Over the dough, spread the onion and egg mixture, and sprinkle with the chopped bacon.
  • Bake in a 450º oven until golden brown, roughly 15-20 minutes.
  • Serve, and enjoy!

Notes

For the biscuit dough, you can easily use Pillsbury refrigerated crescent dough sheets or an 8oz can of Pillsbury refrigerated crescent dinner rolls.

Beef Stroganoff

By

I found this recipe in Gourmet Cooking with a Flair, and let’s just say this is a fun and quirky cookbook from 1961 with a penchant for basic-yet-wacky twists on classics, and introducing recipes that seem very … 1960s.

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Beef Stroganoff

Beef Stroganoff is a stick-to-your-bones classic that everyone loves!  Between the chunks of beef and vegetables, and that creamy sauce, it’s a true winner.  This recipe calls for rice, but it can always be replaced with wide noodles.  The Nostalgic Foodie 
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: Beef Stroganoff
Servings: 4 people
Calories: 1250kcal

Ingredients

  • 2 lbs beef cubes
  • ½ lb butter (two sticks)
  • 1 onion diced
  • 1 cup mushrooms sliced
  • ½ bell pepper red or green, diced
  • 1 tbsp Worcestershire sauce
  • 1 dash Tabasco sauce
  • 1 clove garlic minced
  • 1 tbsp garlic salt
  • 1 cup sour cream
  • 1 cup heavy cream
  • 3 tbsp white wine vinegar
  • 2 tbsp flour
  • 1 cup rice

Instructions

  • Prepare the rice by boiling 2 cups of water, lower the heat and add rice.  Cover, and simmer on low for 20 minutes.
  • Heat butter in a deep skillet, and sauté the beef cubes until brown on all sides.
  • Once browned, add onion, mushrooms, bell pepper, Tabasco, Worcestershire sauce, garlic clove and garlic salt.
  • Once the vegetables are soft, add sour cream, heavy cream and white wine vinegar.
  • Sprinkle flour over the mixture to help thicken the sauce.
  • Cover, and simmer for one hour, or until the meat is completely tender.
  • Plate with a scoop of rice with Stroganoff ladled on top.
  • Serve, and enjoy!

Dutch Cupboard Cheese Pie

By

I found this recipe in Gourmet Cooking with a Flair, and let’s just say this is a fun and quirky cookbook from 1961 with a penchant for basic-yet-wacky twists on classics, and introducing recipes that seem very … 1960s.

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Dutch Cupboard Cheese Pie

Dutch Cupboard Cheese Pie is an interesting take on a savory side item that will take regular bread (or regular cheesy bread) to the next level.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: Dutch Cupboard Cheese Pie
Servings: 4
Calories: 381kcal

Ingredients

  • 4 cups bread diced in ½ inch cubes
  • 2 tomatoes sliced
  • 2 cups Swiss cheese grated
  • 1½ cup milk
  • 2 eggs
  • ½ tsp paprika
  • ½ tsp dry mustard
  • ¾ tsp salt
  • ⅛ tsp pepper

Instructions

  • Toast the bread, either in a toaster or in an oven set at 350º for 10 minutes.
  • Arrange the bread cubes in a 9-inch pie pan.
  • Combine eggs, ¾ teaspoon salt, ⅛ tsp pepper, paprika, dry mustard and milk, mixing it well.  Set aside.
  • Top the bread with tomatoes, and sprinkle over additional salt, pepper (for taste) and top with the Swiss cheese.
  • Pour the milk and egg mixture over the cheese, tomatoes and bread,
  • Bake in a 350º oven for 40 minutes, until puffy and brown.
  • Enjoy!

Rice Supreme

By

I found this recipe in Gourmet Cooking with a Flair, and let’s just say this is a fun and quirky cookbook from 1961 with a penchant for basic-yet-wacky twists on classics, and introducing recipes that seem very … 1960s.

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Rice Supreme

Rice Supreme is an excellent companion dish for almost any entree, and an easy way to jazz up rice by just adding a few pantry staples.  
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: Rice Supreme
Servings: 4 people
Calories: 196kcal

Ingredients

  • 1 tbsp butter
  • 1 small onion finely chopped
  • 2 leaves green lettuce shredded
  • ⅓ cup sliced mushrooms
  • 1 large tomato peeled, seeded and chopped
  • 1½ cups chicken broth
  • ¾ tsp salt
  • 1 pimento diced
  • 2 tbsp raisins sautéed in butter
  • ¾ cup rice

Instructions

  • Melt butter in saucepan, and add the chopped onion.
  • Cook until the onions are translucent, but not brown.
  • Add shredded lettuce, mushrooms, tomato and rice and mix together.
  • Add chicken broth, salt and pepper, and bring to a boil.
  • Reduce heat to low, cover, and cook for 20 minutes.
  • Turn the heat off, and fluff the rice with a fork to separate the grains.
  • Add the diced pimento, and sautéed raisins.  
  • Toss all together, and serve!

Notes

You can garnish this dish with a sprinkle of paprika, or slivered and toasted almonds for a little texture!

Gazpacho

By

I found this recipe in Gourmet Cooking with a Flair, and let’s just say this is a fun and quirky cookbook from 1961 with a penchant for basic-yet-wacky twists on classics, and introducing recipes that seem very … 1960s.

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Gazpacho

Gazpacho is the perfect summer soup!  It’s often forgotten, but this combination of fresh, bright ingredients makes any hot day bearable.  The Nostalgic Foodie
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Soup
Cuisine: American
Keyword: Gazpacho
Servings: 4 people
Calories: 221kcal

Ingredients

  • 1 clove garlic peeled and chopped
  • 1 large green pepper seeded and chopped
  • 2 cucumbers peeled, seeded and chopped
  • ¼ cup olive oil
  • 1½ cups tomato juice
  • 8 tomatoes peeled and crushed
  • 1 small onion peeled and chopped
  • 3 tsp salt
  • 1½ tsp paprika
  • ½ cup red wine vinegar

Instructions

  • Combine half the vegetables, olive oil, vinegar, tomato juice, salt and paprika in a blender or food processor.
  • Blend until there is a smooth consistency.
  • Add the other half of the vegetables, and blend until smooth.
  • Taste for seasoning, and add more salt or paprika if you’d like.  You can also add a dash of pepper here for taste.
  • Chill the gazpacho until until very cold.
  • Serve, and enjoy!

Notes

  • Given the size of your blender or food processor, you may need to blend in multiple batches.  Just combine all the soup together in the end.
  • When chilling the soup, be mindful of the olive oil.  It could harden if the temperatures are too cold.
  • Top the gazpacho with croutons, chopped cucumber, chopped scallions or other finely chopped vegetable for added texture.

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