|All Recipes Appetizers Main Courses Side Dishes Dessert Recipes Jams, Jellies, Preserves Recipes Salads Sauce Recipes Soup Recipes Baked Goods BBQ Recipes Beverages Herbs and Spices All Menus|
Other Retro Pages
Dilute With BouillonDilute condensed black bean soup with bouillon and heat; stir in a little medium sherry just before serving. Garnish with swirls of lemon peel and sliced hard-cooked egg.
Author: NEWSPAPER, Frederick, MD., Thursday March 12, 1964 Page 13 03-12-1964
Other Recipe Sources:
RECIPES FROM THE RETRO HOUSEWIFE
SHAMROCK CITRUS FRUIT MOLD, Irish
Soften gelatin in cold water. Add hot water and sugar. Mix well. Stir in lime or lemon and grapefruit juice and food coloring. Rinse a 1-quart mold in cold water and fill two-thirds full with the mixture. Chill until firm. Then, refrigerate remaining mixture until it is the thickness of fresh egg whites. Fold in grapefruit sections and pour over firm layer. Chill until firm. (6 servings)Goes with: St. Patrick's Day Menu - Irish Stew For St. Patrick's.
Contributed by Gaynor Maddox, 1964
HAVE A COMMENT, QUESTION OR RECIPE OF YOUR OWN?
I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
|All St Patricks Day Recipes|
All Irish Recipes
|© Retro Housewife 2003-2014|