A recipe from the kitchen circuit, 1970’s. It’s origin? I haven’t a clue.
1 medium elephants 2 small rabbits
Salt and pepper to taste
Brown elephant, place in large saucepan and simmer over low heat for two weeks. Salt and pepper to taste. This recipe will serve over 200. If more are expected, add the rabbits. This should be avoided, however, as most people don’t like hare in their stew.
Brownies
This cake-like brownie was a welcomed change to traditional brownies, which required expensive chocolate baking squares, and had to be melted in a double boiler. These cake-like brownies called for the more economical cocoa powder.
2 cups flour
2 cups sugar
1 tsp. soda
1 tsp. cinnamon
Sift ingredients above and add to the following:
2 eggs, beaten
1/3 cup buttermilk
1 tsp. vanilla
Mix well
Bring the following to a boil and mix with above.
2 tablespoon cocoa
2 cubes margarine
1 cup water
Grease pan, do not flour. Bake 400 degrees, 10-15 minutes.
Makes 2 large cake pans, 9x13.
Frosting
1 cube margarine
4 tablespoons cocoa
5 tablespoons buttermilk
1 lb. powdered sugar
Boil, add I cup nuts and 1 tsp. vanilla. Spread frosting on hot brownies.
- Arlene, June 1971
Mandarin Salad
The earliest recipe I found was in the red cover, Betty Crocker’s Cookbook, 1969, tenth printing. This was a great salad to serve during the winter months, when tomatoes and other fresh vegetables weren’t readily available.
¼ cup sliced almonds
1 tablespoon plus one teaspoon sugar
¼ head lettuce, torn into bite-sized pieces
¼ romaine, torn into bite-sized pieces
2 stalks of celery, about 1 cup
2 green onions, thinly sliced, about 2 Tablespoons
1 can (11 ounces, mandarin orange segments, drained)
Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool and break apart.
Place lettuce and romaine in plastic bag; add celery and onions. Pour Sweet-Sour dressing into bag; add orange segments. Close bag and shake until salad greens and orange segment are well coated. Add almonds and shake.
Sweet-Sour Dressing
¼ cup vegetable oil 2 Tablespoons sugar
2 tablespoons vinegar 1 Tablespoon snipped parsley
½ teaspoon of salt
Dash of pepper
Dash of red pepper sauce
Shake all ingredients in tightly covered jar; refrigerate.
Helpful Hints: To the Salad
To prevent soggy salads, place an inverted saucer in the bottom of the salad bowl. The excess liquid drains off under the saucer, and the salad stays fresh and crisp.
Do not add salt to a lettuce salad until just before serving. Salt wilts and toughens lettuce.
Combine all ingredients for an oil and vinegar dressing in a screw-top jar. Add an ice cube and shake. Discard the ice cube and your dressing will be extra smooth and well mixed.
To keep wooden salad bowls from becoming sticky, wash and dry bowl thoroughly, then rub well, inside and out, with a piece of wax paper. Best of the Helpful, 1980.
