This is the July 2012 issue edition of Looking for a Recipe.
Email us at lookingforarecipe@americastestkitchen.com and tell us what recipe you’re looking for. (Make sure to include your name and mailing address.) Ever so often, we’ll share your submissions here, and we’ll feature some in a future issue of Cook’s Country magazine.
And if you happen to have one of the sought-after recipes in your recipe Rolodex, please leave us a comment. May many more lost recipes be found!
Cowboy Bread
From Nicholas Wayne, Allston, Mass.:
I’m looking for a recipe for a bread/coffee cake that I used to eat growing up in Rapid City, South Dakota. It’s made in a sheet pan and has a cinnamon-streusel topping. It was served in my elementary school cafeteria and was one of my favorite treats.
Armenian Lamb Casserole
From Richie Sheehan, Trenton, N.J.:
When I was growing up—this would be in the early 1960s—my sister learned to make a delicious lamb, eggplant, tomato, and rice casserole from an Armenian friend. I know it also used red wine and Parmesan cheese. I think her friend got the recipe from a small, learn-to-cook series of books that were popular at the time. The casserole could be made ahead, and it was a great, comforting meal when the weather was cold. I’d love to be able to enjoy this recipe again.
Cinnamon Toast
From Mary Zoll, Carlisle, Mass.:
At the summer camp I attended in the 1950s (Birch Hill Camp in New Hampshire), the cook used to serve a wonderful cinnamon toast that I’ve never been able to reproduce. He coated slices of white bread with a thick layer of sticky, cinnamon-flavored liquid that was the consistency of warm honey. A thin cinnamon crust topped the warm cinnamon layer. I suspect the cinnamon toast had been broiled, because you had to wait for it to cool before you could eat it. It was unusual and really delicious. Does anyone have any suggestions for making it?
Noodles Romanoff
From Tracey Campbell, Lafayette, Ind.:
Years ago, the Betty Crocker company came out with a fantastic noodle dish called Noodles Romanoff. I fell in love with it the first time I tried it. The company hasn’t made this product in more than 30 years, and I’d like to be able to re-create it. Please help find this delicious recipe, for me and for all those other folks who have been searching for it as long as I have.
Cream of Celery Soup
From LouAnne Dunster, Fargo, N.D.:
When I was a kid, Saturdays weren’t complete without a grilled cheese sandwich and a hot bowl of cream of celery soup. I know it most likely came from a can, but I’d love to be able to make a homemade version. Does anyone have a recipe?
Blueberry–Lemon Custard Pie
From Gretchen Turner, Alexandria, Va.:
As a child, I attended a potluck picnic where I was served a blueberry-lemon pie so unusual that I remember it to this day. It was a double-crust pie, with blueberries and a lemon custard filling. The blueberries floated to the top of the filling, giving each slice of pie a layered look. I’ve been unable to find a recipe for such a pie. Can you help?
No-Bake Chocolate Oatmeal Drops
From Marjorie Raymond, Duluth, Minn.:
When I was a Girl Scout in the early 1960s, a super-easy recipe for chocolate oatmeal drop cookies made the rounds. I think it started in a saucepan and then the no-bake batter was dropped by the spoonful onto sheets of waxed paper. Once the cookies had cooled, they were fudgy and delicious. I’ve lost the recipe and can’t remember where it originated. Can anyone please help me enjoy these delicious cookies again?
Lancaster County Chicken-Corn Soup
From Amy Williard, Conifer, Colo.:
Several years ago, we used to frequent mud sales in Lancaster County, Pennsylvania. These are garage sale–type auctions held in early spring at area fire companies where many Mennonite and Amish people come to sell or buy goods. There is almost always a group selling an incredible chicken-corn soup, which is jam-packed with delicious sweet corn. Otherwise, the soup contains only chicken, broth, and salt and pepper—no noodles. I would love to have the recipe to help bring back some wonderful memories.
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For Mary Zoll and cinnamon toast:
I wonder if this is similar to what my mother used to do. If I recall correctly (and it’s been a VERY long time since I’ve tried it myself), she mixed brown sugar and cinnamon and spread that on white bread (the only kind in the 1950′s!), then under the broiler to toast for a short while. I don’t recall whether this was spread on buttered bread, or if butter was mixed in with the brown sugar/cinnamon mixture. Experiment!
Is this the Cowboy Bread?
Cowboy Bread
2/3 c. shortening (I use butter)
2 1/2 c. flour
1/2 tsp. salt
2 c. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 eggs
1 cup buttermilk or sour milk**
Cinnamon, as needed
**If you don’t have buttermilk, add 1 T. vinegar to milk to make one cup.
Combine butter, flour, salt and brown sugar, until crumbly. Reserve a 1/2 cup to sprinkle on top. Add baking powder, baking soda, nutmeg and cinnamon to mixture. Mix well. Add milk and eggs. Mix well. Pour into a 9 x 13 pan. Sprinkle with reserved crumbs and cinnamon. Bake at 375* for 25 – 30 minutes.
Betty Crocker NOODLES ROMANOFF
8 oz. wide egg noodles
2 cups dairy sour cream
1/4 cup grated Parmesan cheese
1 Tbsp. snipped chives
1 tsp. salt
1/8 tsp. pepper
1 large clove garlic, crushed
2 Tbsp. butter or margarine
1/4 cup grated Parmesan cheese
Cook noodles according to package directions. While noodles cook, stir together sour cream, chives, 1/4 cup cheese, salt, pepper, and the garlic.
Return drained noodles to kettle and stir in butter. Fold in sour cream mixture. Arrange on a warm platter and sprinkle with remaining 1/4 cup cheese.
6-8 servings
Here is the No Bake Chocolate chip cookie recipe that I am pretty sure what Marjorie is looking for. Be forewarned, they may not taste as good as I think she (and I) remember when we were kids. Tastes do change as we grow up!
No Bake Chocolate Chip Cookies
2 cups sugar
1/2 cup milk
1/2 cup butter
1/2 tsp salt
Boil this for 3 min.
Add:
2 1/2 cups rolled oats
1/2 cup chopped nuts
1 cup chocolate chips
1 tsp vanilla
Drop mixture in small amounts on waxed paper. Work quickly as it will harden up in the pan otherwise.
I think this might be the No-Bake Chocolate Oatmeal Drops recipe Marjorie is looking for. It’s my Great Grandmother’s recipe for Boiled Cookies:
In a heavy saucepan stir together:
2 Cups Sugar
4 Tbsps. Cocoa
1/2 Cup Butter
1/2 Cup Milk
Bring mixture to a boil for a a minute and a half.
Remove from heat and add:
1/2 Cup of Peanut Butter (smooth or chunky, whichever you prefer)
1 tsp. Vanilla
3 Cups of Old Fashioned Oats
Mix well and drop spoonfuls onto waxed paper.
Cowboy Bread: I received this Cowboy Bread Recipe from two great ladies from Rapid City, SD so it may be the recipe Nicholas is looking for:
1 pkg. yellow cake mix
add:
3 eggs
1/3 cup oil
1 cup water
2 T sour cream
1 pkg. instant vanilla pudding (3 oz.)
Mix together and pour 1/2 batter into greased 9×13 pan. Sprinkle cinnamon sugar mixture over batter and pour the rest of batter on top. Sprinkle with cinnamon sugar mixture and bake at 300 degrees for 35-40 minutes.
My favorite NoBake Chocolate Cookie
3 cups oatmeal
1/2 cup coconut
1/2 cup chopped walnuts
1/2 tsp vanilla
3 cups sugar
3/4 cup cocoa
2/3 cup evap milk
1/4 cup butter
1 cup raisins or dried cranberries
Mix oatmeal, coconut, nuts
Boil sugar, cocoa, milk, butter & raisins/cranberries
Cool 5 min. Add vanilla. Pour over dry ingredients, Stir
Drop by tsp onto wax paper. Yumm!
For Marjorie’s No-Bake Chocolate Drops, my recipe is old, from my grandmother and mom and very similar to an earlier posted version but with just a slightly different technique.
Chocolate Unbaked Cookies
2 cups sugar
1/2 cup milk
1/4 cup cocoa
Combine in saucepan over medium heat, bring to boil, then add 1/4 cup butter and boil for 1 minute.
Remove from heat, add 1/2 cup plain or crunchy peanutbutter, 1 teaspoon vanilla, and 3 cups quick-cook oatmeal. Mix well and drop by spoonfuls on waxed paper to cool.
Authentic Lancaster County, PA Chicken Corn Soup is made with chicken, saffron-flavored chicken broth, fresh or drained canned corn, diced hard-boiled eggs, parsley and rivels (which are corn kernel-sized bits of homemade pasta dough). By simmering a whole chicken in enough water to cover, you create your own chicken broth. Set chicken aside to cool and de-fat the broth, adding enough water to make 3 quarts liquid. When cool enough to handle, skin and de-bone the chicken, shredding the meat to add to the pot. Bring broth to a simmer and add the chicken meat, 2 cans drained sweet corn, 4 diced hard boiled eggs, a pinch of saffron, a few sprigs of parsley, chopped, and salt and pepper to taste. Orzo can be substituted for hand-made rivels. Simmer until small pasta bits are cooked adn tender, 5 – 7 minutes, and serve.
No-Bake Chocolate Oatmeal
2 cup sugar
1/2 cup butter/oleo
1/2 cup milk
3 tbls coco
1 tsp salt
1 tsp vanilla
3 cup oatmeal
Add all but oatmeal & vanilla. Boil 3 1/2 to 4 min. Remove from heat, add vanilla & oatmeal. Spoon on wax paper & cool. Simple & old original.
Yet another recipe!
Chocolate Oatmeal Cookies
1 stick margarine or butter
1/3 cup cocoa
2 cups sugar
1/2 cip milk
Cook in saucepan until comes to a boil; then boil for 2 minutes. Remove from heat and add the following ingredients:
3 cups dry oatmeal (quick cooking)
1 teaspoon vanilla
1 cup chopped nuts (opitional; if not added put in
1/2 cup more oatmeal)
Stir quickly and drop on wax paper. may be refrigerated. About 3 1/2 dozen cookies.
Here is a good recipe for: No Bake Oatmeal Chocolate Coconut Drops
2-cups sugar
6-tablespoons cocoa
1/2 cup-butter
1/2 cup-milk
1/2 teaspoon- vanilla
3 cups- instant Oats
1 cup-shreadded coconut
Combine sugar and cocoa in saucepan. Add butter and milk
and bring to a boil while stirring. Add vanilla. Remove from heat and blend in the oats and coconut. Drop by spoonfuls onto waxed paper and chill until firm.
Yields 4 dozen
These are actually quite yummy !
From a 1960s Betty Crocker Cookbook
Noodles Romanoff
Cooked noodles (5 to 6 ounces uncooked)
1 cup cottage chese
1 cup commercial sour cream
1/4 cup finely chopped onion
1 clove garlic, minced very fine
1 to 2 tsp. Worcestershire sauce
dash of Tabasco
1/2 tsp. salt
1/2 cup grated sharp cheese
Heat oven to 350. Mix all ingredients except cheese lightly and place in a greased square baking dish, 8x8x2″. Sprinkle with cheese. Bake 40 mins. 4 to 6 servings
This is the Cowboy Bread from Rapid City SD Area Schools. It has been served to generations of students, always with chili. As I was a student in Rapid City from K-12 and taught in the district for 23 years, I am very familiar with Cowboy Bread. My kids, grown-ups now, still ask for the bread when we fix chili.
Tamra Glover
Cowboy Bread from Rapid City Area Schools meals program.
Preheat oven to 350*. Grease a 9×13 pan.
Topping:
1/4 Cup soft butter
2 Teaspoons cinnamon
1/2 cup brown sugar
1/2 cup white sugar
Cream together. Set aside.
Batter:
1 Cup sugar
2 1/4 teaspoons cinnamon
1/2 Cup dry milk
4 1/4 teaspoons baking powder
1 1/8 teaspoons salt
1/4 Cup shortening
2 eggs
1/4 Cup water
1 1/4 teaspoon vinegar
3 Cups flour
1 1/4 Cups water
3 Cups flour
1 1/4 Cups water.
Blend dry ingredients with shortening. Mix together eggs, water, and vinegar. Add to above. Add flour and water alternately to batter. Mix well.
Pour batter into prepared baking dish. Sprinkle topping in small clumps over batter. Bake for 30-40 minutes.
I graduation from Ball State University in Muncie, Indiana in 1971. Our Dining Service served the best Cinnamon Toast on Tuesday morning only. Even though I am not a morning person, I was known to get up early on Tuesday’s for the cinnamon toast. A few years ago, I found this recipe. It is quite good.
BSU CINNAMON TOAST
1/2 lb. butter or margarine
1/2 c. brown sugar
1/2 c. granulated sugar
1 T. cinnamon
Mix together ingredients with an electric mixer until very light and fluffy. Spread 3 or 4 teaspoons on a slice of regular white bread, being sure to go all the way to the edges. Put on a cookie sheet and bake at 350 degrees for a few minutes just until the edges fo the toast are dry. Remove from the oven and cool until bubbling subsides and the bread is firm. Serve hot. Enjoy!
This recipe is in response to Marjorie Raymond for No-Bake Chocolate Oatmeal Drops.
I got this recipe on a birthday card in 1966 for Peanut Butter No-Bakes. Our children enjoy them as much as I do.
2c. sugar
1/3 c. cocoa
1 stick butter/margarine
1/2 c. milk
3c. quick oats or regular oats
1/2 c. peanut butter
Melt the butter in a saucepan and then stir in sugar, cocoa and milk. Bring to a boil and cook for 1 minute. Take off of heat and stir in oats and peanut butter. Drop by teaspoonfuls onto waxed or parchment paper. I store them in airtight tins to keep them fresh.
This is for Amy Willard of Colo. I got this recipe from Favorite Country Recipes Perry County Amish Community ,Blain, Pa. I go to Lancaster every year and got the cookbook there. It makes alot of soup, I think you could leave out the noodles. Chicken Corn Soup (Fannie Zook) 1 1/2 to 2 qts cooked & diced chicken 2 qt corn 11/2 c. chopped celery 1 1/2 c. chopped onion 12 to 14 tsp. chicken bouillon 4 T. Parsley flakes 2 T. salt 1 to 2 T. black pepper 8 oz. homemade or kluski noodles 10 qt. water. Put onion and celery in pot with some butter. Cook until onions are translucent. Add rest of ingredients,simmer until done.
Yet one more recipe that’s practically identical to the others submitted. I got this from my mother, who was a girl scout in the 60s. It was called Coconut Tempters, which was ironic since coconut was an optional ingredient.
Coconut Tempters
3 cups quick cooking rolled oats.
1/4 cup coconut (optional)
2 cups sugar
1/2 cup cocoa powder
1/2 cup milk
1/2 cup butter
1/2 cup peanut butter (crunchy style is good)
1 tsp vanilla
Mixed rolled oats and coconut in a large bowl. Set aside.
Combine sugar, cocoa, milk and butter in a large saucepan. Bring to a rolling boil, stirring constantly. Boil for 1 minute.
Remove from heat and add peanut butter and vanilla. Stir until peanut butter is dissolved. Pour over rolled oats mixture and stir until completely blended.
Drop by teaspoonful onto waxed paper. Cool.
Yields 36-48
Cream of Celery Soup (Searchlight Recipe Book 1958)
1 C diced celery
3 T Flour
1 T minced onion
1 C boiling water
2 1/2 C milk, scalded
3 T melted butter
salt & pepper
Combine celery & water. Cover & simmer until celery is tender. Brown onion in butter, add flour and mix until smooth. Add milk slowly, stirring constantly until smooth and thick. Add celery/water in which it was cooked. Season to taste.
My favorite Cream of Celery Soup comes from a really old _Bon Appetit_ magazine that I have slightly modified. I have been making it since 2006, but I think the recipe is much older than that.
6 servings
2 T butter, unsalted
5 c. chopped celery
2 med. onions, chopped
1 1-lb celery root, peeled, cut into 1-inch pieces (I keep it submerged in water until ready to proceed with the recipe)
1 large russet potato, peeled and diced
2 garlic cloves, peeled and smashed and minced
1/2 t celery seed
6 c. chicken stock, homemade or low sodium
salt and pepper to taste
1 c. heavy cream
Melt the butter in a heavy large saucepan over medium heat. Add celery and onions. Cook until very tender, stirring occasionally, about 20 minutes. Stir in the celery root, potatoe, garlic and celery seed. Add the broth. Season with salt and pepper to taste. Simmer until all the vegetables are tender. When it cools, puree in blender. Return soup to the saucepan. Add the cream. Bring to simmer and stir often.
No-bake cookies
Ingredients:
5 cups sugar
½ cup cocoa
1 cup butter
1 cup milk
1 Tablespoon vanilla
1 cup peanut butter
6 cups oats
Directions:
1. Boil first four ingredients for 3 minutes on medium high heat in a saucepan.
2. Add vanilla & peanut butter and stir well.
3.In a separate bowl measure the oats and add the ingredients from the pan into the bowl.
4.Stir well.
5.Drop onto wax paper by spoonfuls and let cool.
Noodles Romanoff
I have the 1951 Betty Crocker cookbook from my mom. In it is the recipe for Noodles Romanoff. I’ve got a photo of the page with this recipe on it, any way to post it somewhere?
Chocolate Drop Cookies (no bake)
2 cups sugar
1/2 c. butter
1/2 c. cocoa
1/2 c. milk
3 c. quick cooking oats
1/2 chopped nuts
1 tsp vanilla.
Mix sugar, butter, cocoa and milk and bring to a boil. Cook 3-4 mins. Stir in oats, nuts, vanilla. Drop by teaspoon on waxed paper. coo.
This is slightly different version of the No-Bake cookies. It’s called Chocolate-Scotch Drops.
1 6 oz. pkg. (1 cup) semi-sweet chocolate chip pieces
1 6 oz. pkg. (1 cup) butterscotch pieces
1 1/2 cups Quick Quaker Oats, uncooked
1 cup salted peanuts
Melt chocolate and butterscotch pieces in topof double boiler over hot (not boiling) water, stirring occasionally. Remove from heat; stir in oats and peanuts. Drop by teaspoonfuls onto waxed paper. Chill. Makes 2 1/2 dozen.
Here’s the recipe I have for Cowboy Bread. One of my friends gave it to me, saying they had it with chili at school lunch when she was growing up in Tioga, ND.
2 c. brown sugar, packed
1 c. butter
3 c. flour
1 tsp. salt
Mix to fine crumbs. Reserve 1 c. for topping.
Add to remainder:
2 eggs
1 c. sour milk (can substitute buttermilk or sour cream). To sour milk, add 1 Tbsp. vinegar to 1 c.
milk
1 tsp. cinnamon
2-3 tsp. nutmeg
½ tsp. soda
1 tsp. baking powder
Bake at 350 for 30-35 minutes.
I worked for several years in a high school cafeteria. One of my favorites to make was Cowboy Bread. Here is the downsized recipe:
3 cups flour
2 cups brown sugar
less than 1 tsp. salt
1 cup butter (softened)
1 Tables. Baking powder
less than 1 tsp. Baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 and 1/2 cups buttermilk
3 eggs
Blend flour, sugar, salt and butter only until crumb mixture forms. Remove 1 cup and reserve for Topping. To remaining mixture add baking powder, soda, cinnamon and nutmeg; mix. Add buttermilk and eggs; continue to mix until batter is smooth. Pour into lightly greased sheet pan. Sprinkle reserved topping over cake. Bake at 375 for about 25 to 30 minutes.
This recipe is pretty easy and quite good.
For Mary Zoll – Cinnamon Toast
This is our family recipe. It is a bit easier than the others. I can remember my mother making this as a special treat when I was small – World War II era…And I continue to make it as comfort food. I guess this is the “old-fashioned” version.
Thickly butter a slice of white bread
Sprinkle with white sugar
Sprinkle with cinnamon
Place in 350 degree oven for about 5 minutes.
porcupine balls
From”Menonite Community Cookbook” Mary Showalter 1957
1# Hamburger 2 medium onions
4 slices bread 2 sticks celery, chopped
1 egg, beaten 1/4 cup raw rice
1 cup milk 1 tsp salt
2 cups tomato juice
Crumble bread and soak in milk, add beaten egg, mixother ingredients except juice. Shape into 8 ballsand place in a greased casserole. Pour tomato juice overand bake 1 1/2 hours in a 350 oven.
Here is a recipe for chicken corn soup that has been in my family for generations:
1 Dozen ears of corn, cooked
1 can Creamed Corn
2 breasts (on the bone)
1 average package of legs and thighs
4 large potatoes
6 hardboiled eggs (omit if freezing the soup)
fresh parsley
2 cups chicken broth
8-9 Qt. kettle
Fill kettle 3/4 full with water and bring to a boil, put chicken in and cook until meat falls off the bone.
Remove chicken and pick the bones clean.
Skim off fat.
Dice potatoes and add to broth.
Add fresh and creamed corn.
Add eggs.
Add broth.
Add chicken.
Add parsley.
Cook for an hour or so, salt to taste.
Yet another variation of the No Bake Chocolate Oatmeal cookies!
1 stick butter
4 oz Baker’s Chocolate
1 tsp vanilla
1/2 cup milk
1/2 cup Peanut Butter
2 cups Sugar
3 cups Quick Cooking Oatmeal
Melt butter and chocolate in a heavy saucepan, add vanilla, milk and sugar. Bring to a boil, stirring constantly. Boil for 1 full minute, (it doesn’t set up if you don’t!). Take the pan off the heat and stir in the peanut butter and oatmeal. Drop by spoonfuls onto parchment paper to cool.
These No-Bake Cookies might be what Marjorie is lkooking for..We have been ‘baking’ these ever since I was little, and now have passed it down to my kids.
2 c sugar
1/3c cocoa
1/2c butter
1/2c milk
Bring above to a boil, and boil for 1 min. Remove from heat and beat in:
1/2c peanut butter
3c Quick oats
1 tsp. vanilla
Beat until smooth, and cool slightly in fridge. Drop onto wax paper.
In this version of the No Bake Chocolate Oatmeal cookies, the oatmeal proportions are different. We called them Cocoa Pebbles, and it is very likely they were a Girl Scout Recipe:
1/8 C. cocoa
1/4 C. milk
1/4 C. margarine
1 C. sugar
1/4 C. peanut butter
1 C. oatmeal
Combine cocoa and milk in saucepan. Add margarine and sugar and bring to a boil. Remove from heat and stir in peanut butter and oatmeal. Drop by spoonful on waxed paper. Ready in 20 minutes.
No Bake Cookies
2 cups sugar
3 heaping tablespoons cocoa powder
1/2 cup milk
1 stick butter
3 cups oatmeal
1/2 cup chopped nuts
1/2 cup peanut butter
1 tsp vanilla
Bring sugar, cocoa powder, milk and butter to a full rolling boil and boil for 1 minute.
Stir in oatmeal, nuts, peanut butter and vanilla.
Spoon onto wax paper and cool.
Hot Water Cornbread for Doris Ann Treadway in Houston, TX
1 c. water–boiling
1 1/2 c. cornmeal
2T. Crisco
1 tp. salt
Bring water to a boil.
Melt Crisco in a skillet (castiron is best)
Mix cornmeal and salt
Add water, a little at a time, until it does not stick to your hand.
Roll in a ball, then flatten to biscuit size.
Place in melted Crisco.
Bake in 450 to 500 degree oven for 30 min. or fry in skillet until a golden brown on both sides.