Friday, October 12, 2018

Vintage Recipe: Pumpkin Pie Recipe from 1950

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 


Pumpkin Pie is definitely a fall favorite. In fact, my family loves it so much that we decided it was no longer “just for Thanksgiving” Pumpkin Pie is so quick and easy to throw together that we have it much more often than just once a year! And it really came in handy when Mr. LH had his wisdom teeth removed...pumpkin pie to the rescue!

This vintage Pumpkin Pie recipe was handwritten in ink on an index card that had been darkened with time. It was found in a small red metal recipe file box worn with age. The original recipe card is dated “10-12-50″so that’s why I’m posting it here on this day, exactly 68 years later.

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.
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Pumpkin Pie

Find more vintage recipes at littlehouseincolorado.com

ingredients:


  • 1/2 c. Granulated Sugar
  • 1 tsp. Ginger
  • 1/4 tsp. Cloves
  • 2 Eggs
  • 1/2 tsp. Salt
  • 1 tsp. Cinnamon
  • 1 1/2 c. Pumpkin
  • 1 1/2 c. Hot Milk
  • 9" Pie Crust, unbaked

instructions:

Blend together sugar, salt and spices. Add to pumpkin. Add beaten eggs. Stir in hot milk.

Pour into unbaked 9" pie crust.

Bake at 425° F until filling is set, 15 minutes. Bake 30 minutes longer.


Created using The Recipes Generator



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Wednesday, September 26, 2018

DIY Taco Seasoning


Several years ago, we began making our own taco seasoning.

Tacos are a regular in our household. Perhaps I should just call them nachos. Put chips in the bottom of a bowl and top with your meat, beans, cheese, lettuce, salsa, sour cream and whatever else you like to add (olives and guacamole are two occasional additions in our household).

When I was little, my family called it "Taco Slop" because it made a big 'ol sloppy mess in your bowl.

Anyway, we have this stuff a lot...at least once a week, and I was constantly running out of the seasoning. I would forget to buy more and the packets just kept getting more and more expensive anyway.

Looking for alternatives, we came across this recipe from AllRecipes.com and have been happily using it for the last 7 years. I believe the original recipe was written for approximately 1 packet size but we just make a big batch and store it in a pint jar in the pantry. In fact, I was just whipping up a batch of taco seasoning this week when I realized I had never posted here about it...so here ya go.


The recipe below makes just over a half pint of mix, what you see pictured here. Just pour all the spices in the jar, cover and shake. Done! We use about a heaping teaspoon to season a pound of meat but you can adjust it to your tastes.




diy taco seasoning, homemade taco seasoning
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Bulk Taco Seasoning

prep time: 5 minscook time: total time: 5 mins

ingredients:


  • 6 T. Chili Powder
  • 3 T. Cumin
  • 2 T. Sea Salt
  • 2 T. Ground Black Pepper
  • 1 T. Paprika
  • 1/2 T. Garlic Powder
  • 1/2 T. Onion Powder
  • 1/2 T. Dried Oregano
  • 1/2 T. Crushed Red Pepper Flakes

instructions:

Combine all ingredients in a pint jar (or a small bowl) and mix together. Cover and store.

NOTES:

Use 1 - 3 T. of mix per pound of ground beef or chicken.

Adapted from original recipe at AllRecipes.com (https://www.allrecipes.com/recipe/46653/taco-seasoning-i/)
Created using The Recipes Generator



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Saturday, September 22, 2018

An Anime Birthday (again)


The Girl turned 15 a couple weeks ago. FIFTEEN. She was SEVEN when we moved to Colorado...and that was only a couple years ago, right?

I say this every time one of my children reach a milestone, but "Where has the time gone?"

Every year for their birthday, the "Pickles" make their birthday cake request. I have a lot of the cakes documented on my amateur cake decorator's blog, The Creative Cake Maker...though the blog has been woefully neglected for several years.

So, this is the fifth year The Girl has requested an anime related birthday cake for her birthday.

In 2014, it was a Pokemon cake, so I made a Charmander Tres Leches Cake. Awwww...


In 2015, she was all about Dragonball Z...so she requested a Dragonball Z Cake (surrounded by seven Dragon Balls).


In 2016, It was a Naruto Birthday Cake (look at all that black fondant!!!). The top has the Akatsuki cloud and the sides have the Akatsuki symbols in their respective colors.


Last year, in 2017, it was a cross between Naruto and furries.


This year, One Piece is her newest anime obsession so she requested a One Piece birthday cake. She even helped me put it together and decorate it, which was a first.


Wonder what next year's birthday cake will be...



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Saturday, September 8, 2018

Vintage Recipe: Carol's Corn Casserole

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen.


Carol’s Corn Casserole uses both creamed corn and whole kernel corn as well as a box of Jiffy Corn Muffin Mix. The recipe also gives instructions for easily increasing the servings of the recipe without having to double the whole thing.


I did not have bread crumbs to use so I substituted crushed Ritz Crackers in place of the buttered bread crumbs. I also did not use the optional sugar in the topping. Ritz Crackers have their own sweetness to them.


If you choose to make this recipe, I suggest using a shallow (2″ or so) casserole dish. I used a Corning Ware 1.8 L French White Oval Casserole Dish and after one hour in the oven, plus an additional 10 minutes, it was still a bit under-done in the very center.


We really liked this recipe and would definitely make it again! Perhaps as a Thanksgiving Day side dish...the recipe made a LOT.



This recipe was handwritten on an index card. It was found in an old large recipe file box. The age of the recipe card is unknown.

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer.

We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.


old fashioned, vintage recipe, corn casserole, side dishes, Thanksgiving recipes
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Carol's Corn Casserole

prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins
Find more vintage recipes at littlehouseincolorado.com

ingredients:


  • 1 can Creamed Corn
  • 1 can Whole Kernel Corn
  • 2 Eggs
  • 1 cup Sour Cream
  • 1 cube  Margarine, softened (or butter)
  • 1 box Jiffy Corn Muffin Mix

instructions:

Combine ingredients and pour into a greased casserole dish. Top with buttered bread crumbs. Can also add 2 T sugar.

Bake at 350°F for 1 hour.

*for increased servings, add an additional 1 can of creamed corn, 1/2 cup sour cream and 1 egg to the ingredients.

NOTES:

A "cube" of margarine equals 1/2 cup. I used 1 stick of butter.

I did not have bread crumbs to use so I substituted crushed Ritz Crackers in place of the buttered bread crumbs. I also did not use the optional sugar in the topping. Ritz Crackers have their own sweetness to them.

I suggest using a shallow (2″ or so) casserole dish. I used a Corning Ware 1.8 L French White Oval Casserole Dish and after one hour in the oven, plus an additional 10 minutes, it was still a bit under-done in the very center.
Created using The Recipes Generator



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Monday, September 3, 2018

You Know You're A Canner When...

About six years ago, I learned how to waterbath can from one of my neighbors. Then in the fall of 2015, I learned how to pressure can. That opened up new worlds for me and my little hobby practically turned into a way of life.

Usually during the winter, I can meats, beans and stock. Then in the summer, I can fruits and veggies and I makes lots of pickles. We now have more food in the pantry that I canned than we have of food that was commercially canned. Let me tell you, that is a GREAT feeling.

The other day when I got the sales paper, I noticed Palisade peaches were on sale for 98 cents a pound.


Palisade Peaches are rarely less than $1.99/lb near me so I immediately began imagining all the things I could can from those peaches (peach jam, peach salsa, peach pie filling, sliced peaches...) and figuring up how many pounds I would need.

And I thought..."Welp...you can tell I'M A CANNER!"

And that sparked an idea for "You Know You're A Canner When..." a fun list of all those so-called crazy things canners do.


I started to jot down just a few things, but soon the ideas were flowing. I just kept writing them down...then I asked Mr. LH for ideas (he could see some of my quirky habits better than I could)...

I turned some of the list into a printable...

"You Know You're A Canner When..." digitable printable on Etsy. Or purchase it already printed for you from Zazzle.

which also found its way onto a t-shirt...

"You Know You're a Canner when..." t-shirt available on Etsy (as shown), on Amazonon Zazzle or on Redbubble.

But I wound up with so many more phrases than I could fit on any one printable or shirt (I'll have to make another soon)...so they're being listed here for your enjoyment.

How many of them describe you?


You Know You're A Canner When...


  1. You can spot a vintage jar from across the thrift store.
  2. A weekend spent canning at home sounds perfect.
  3. (insert random food) goes on sale and you buy 20 pounds.
  4. You go back to the store the next day because the 20 pounds you just bought won't be nearly enough for everything you discovered you could can with it.
  5. You refer to food as either "high acid" or "low acid."
  6. You can identify the age of a jar by looking at its logo.
  7. You find yourself eyeing the neighbor's fruit trees.
  8. Mason jars have replaced your drinking glasses, your flower vases, and your plastic food storage.
  9. You plan your garden based on your canning recipes.
  10. Your freezer has more scraps than food.
  11. You feel guilty buying commercially canned food.
  12. You stare lovingly at your pantry shelves.
  13. You think pressure is a good thing.
  14. You give canned food away and worry you'll never see those jars again.
  15. Extra canning rings are stored everywhere in your home...in bins, on bungee cords, on hangers...everywhere!
  16. You have to move because your jar stash has outgrown your home.
  17. You are not at all concerned about the zombie apocalypse (or a power outage/blizzard, etc).
  18. You look forward to cleaning out the freezer.
  19. You're more excited about making stock from the turkey carcass after Thanksgiving than you are about the holiday. (I am also guilty of buying extra turkeys on sale just for canning)
  20. You have an impressive jar stash (and it keeps growing).
  21. The "PING" of sealing jars is music to your ears.
  22. Your refrigerator is full of various half-full mason jars (and you're the only one who can identify everything).
  23. You put your life on hold because the (insert ripening food here) is finally "ready to be canned."
  24. Food goes on sale you immediately check to see if you can can it and everything you can make with it.
  25. Your friends post pictures of their kids/grandkids/pets on social media. You post pictures of food in jars.
  26. You check out the canning exhibit at the county fair, critique everything, and wonder if it was all processed correctly.
  27. A stranger mentions canning and you feel like you've just met your bosom buddy.
  28. You buy jars whenever they go on sale because...they're jars.
  29. You tell people you're growing "salsa" and "pickles" in the garden.
  30. You're the only person in the house who thinks the sound of the pressure canning weight is soothing.
  31. Someone posts free or cheap jars and you treat it like it's an emergency (gotta get them first, right?).
  32. Your spices, dry goods and leftovers are all stored in mason jars.
  33. You have a kitchen shelf dedicated to canning books and canning journals.
  34. You can whip up a tasty meal in under 15 minutes with a stove, a pot and a few jars of canned food.
  35. Finding a hidden case of jars in your home is cause for celebration.
  36. A jar breaks in the canner and you observe a moment of silence for both the broken jar and the loss of food.
  37. You buy vinegar by the gallon.
  38. You find out Ball has a jar coupon in the newspaper so you buy 40 copies.
  39. Your kitchen looks like a crime scene after pickling beets or pitting cherries.
  40. You think “Canning Season” is year-round (because hello...it is).



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Saturday, September 1, 2018

Winter Sowing Tomatoes


Every year in February (or sometimes March), I would start my tomato seeds. I would line up my little peat pellets and drop in a couple tomato seeds in each. The only place in our house that is even remotely ideal for starting plants is at the back door. So I would have my little 10 gallon aquarium squeezed in between the sliding glass door and the dining room table. Cords were stretched across the floor for the heating mat and grow light.

It was less than ideal. And while the seeds germinated just fine, the little seedlings still struggled to grow.

Late last year, I discovered a new way to start my tomato plants. It's called winter sowing and it promises to NOT take over my dining room every winter.

Basically, you start your seeds in empty gallon sized milk jugs that have been cut in half and filled with a rich soil ideal for seed starting. The seeds are planted and the milk jugs are sealed (with the top left open) and left outside in the elements. Nature does its thing and the seeds do their thing. When conditions are right inside the milk jug (think of the jugs as mini greenhouses), the seeds will germinate. The warmer conditions within the milk jugs keep your plants thriving even when the temperatures get really low outside.


For three months, we saved all our milk jugs from the recycling bin and in early March, I winter-sowed about 5 different varieties of short-season tomatoes and then some mint and catnip, just for fun. We got a couple of decent snowfalls after that and some fluctuating temps. The seeds didn't start to sprout until about late April. That really worried me because as mentioned before, I was used to starting the seeds indoors between mid Feb - Early March and waiting only about a week for germination.

By June 1st (official planting day!), some of the plants were so big they were trying to come out the top hole of the milk jugs!

I got a bit carried away transplanting the seedlings into my Earthboxes so there aren't any pictures to show how big they were. But here they are now at the beginning of September...


Big, lush and full of tomatoes (and trying to poke through the tops of the hail guards)!

I've already been harvesting tomatoes off of these plants for about four weeks - that NEVER happened before when I would start my seeds indoors. It was well into October before they looked like this last year!


So far, we've been able to harvest the Glacier and Supremo tomato varieties and both are VERY good.

And FYI, the hail guards that these tomato plants are sitting under do a great job of also providing just enough shade from the intense sun. My bean plants, sitting just a couple feet away from these tomatoes, don't have any shade and they are fried.



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Monday, August 27, 2018

Benton-West Puff Pastry Cutters

I've never been one to mess with puff pastry too much but we recently came across these puff pastry cutters that peaked my curiosity.


Something like this might make it really fun to create party pastries with fillings like lemon curd or chocolate mousse!


The cutters still have their labels on them so I know that they were made for Bentson-West Designs. It doesn't look like they are still being made but you can find them hear and there like on Etsy or eBay.

You can find these particular puff pastry cutters in our Etsy shop.



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Sunday, August 26, 2018

Little Red Vintage Recipe Box

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 


I have always had a soft spot for old recipes, vintage cookbooks and especially old handwritten recipe cards. The handwriting was always so beautiful! That's why I started scanning, transcribing and sharing old vintage recipes that I come across. (You can find all of the vintage recipe posts HERE)

I recently came across this treasure and had to share it.


There are recipes from the 1930s to the 1950s in here! I wonder if the box is from the 1930s, too...



Eventually, these recipes will be scanned, transcribed and added to the collection.

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer.

We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Tuesday, August 21, 2018

Avon Elusive Beauty Dust Body Powder


Avon Elusive Beauty Dust Body Powder. I don't remember where I got it back then. Maybe mom sold Avon AND Tupperware? Maybe I got it from my grandma. I really only remember the scent...and the HUGE powder puff that came with it.


We came across one of the pink and silver plastic holders. We don't have the body powder (though you can still find it here and there) but it still smells like it. MMMmmm!

You can find this Avon Elusive Beauty Dust Body Powder holder and other fun vintage items in our Etsy shop!

Update 9/6/2018: This has sold!



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Saturday, August 18, 2018

Rowoco Game Pie Fluted Tin Mould


I practically snatched this out of Mr. LH's hand when I saw him with it at the thrift store! All HE knew was it had something to do with baking and didn't he see something like it on "The Great British Baking Show"? YES! I binge watched a couple seasons on Netflix several months ago so he was stuck overhearing it.

This is a Game Pie Tin or Oval Fluted Pate Mould. In The Great British Baking Show, it was being used by a contestant for a "picnic pie" with a hot water crust pastry and filled with meat and veggies. It looked divine!

This particular one might be a tad bit smaller. It measures approximately 9 ½” L x 4 ½” W x 2 7/8” H (not including clips). It also has a sticker on it with ROWOCO France. It appears to be in VERY good shape, and with the sticker still on it, I wonder it it has ever been used.

Looking for a recipe to use? Here is one from The Great British Baking Show: Raised Game Pie

These appear to be very hard to find. As much as I would love to keep this one in my own kitchen, it's going in our Etsy shop.

Update 8/22/2018: This has already sold! That was fast! I love vintage, but if you need a game pie mold, there are new ones available on Amazon.




DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Wednesday, August 8, 2018

Vintage Recipes: High Altitude Baking Adjustments

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 


Of course, when you dig through a box of recipes that came from the Rocky Mountain region, it makes perfect sense that you would run into a recipe card with “High Altitude Baking Adjustments” on it.



High Altitude Baking can be a frustrating experience, especially for those new to the challenge. The tips found on this recipe card will give you a place to start when trying to adjust your recipes for a higher altitude.

Please note the adjustments start at 5000 ft which may be higher than your altitude. I presume the information was published in the Denver area which sits at 5280 feet above sea level so their readers would probably not have a need for instructions for a lower altitude.

I don’t suggest trying to convert ALL your recipes to high altitude unless you have a lot of patience and time on your hands…or unless you just plain ‘ol WANT to. It took me several weeks to get my bread machine recipe right so I’ve only fussed with a handful of recipes.

Sometimes it makes sense to find some new family favorites. I recommend taking a look at a couple of my favorite high altitude baking books, Pie in the Sky by Susan G. Purdy and Sharing Mountain Recipes: The Muffin Lady’s Everyday Favorites by Randi Lee Levin.


Also, check out second hand bookstores for local cookbooks (like those usually used by schools or churches as fundraisers). You can find a lot of high altitude family favorites in those cookbooks.

Books pictures in this post:
High Altitude Baking by Colorado State University Cooperative Extension
The High Altitude Cookbook by Beverly Anderson Nemiro and Donna Miller Hamilton
Recipes for the Rockies by Sara Clark
Pie in the Sky by Susan G. Purdy
Sharing Mountain Recipes: The Muffin Lady’s Everyday Favorites by Randi Lee Levin
The Rocky Mountain Sweet Shoppe Cookbook by Patti Ross and Amy Larson

Please Note: 
We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Monday, August 6, 2018

NFL Football Teams Cross Stitch Patterns


Football season is coming up fast! We were thrilled to come across this vintage NFL cross stitch pattern book by Nomis.

It includes 28 NFL teams from 1987. Each team has a helmet pattern and a team name pattern. There is even a blank helmet pattern so you can create your own! That's 57 different patterns in all in this book!


You can create all kinds of football gifts with vintage team logos for your favorite NFL fan!

Find this NFL pattern book (and read all the details about it) as well as other cross stitch books in our Etsy shop.

UPDATE 8/29/2018: This has sold.



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Wednesday, August 1, 2018

Vintage Recipe: Barbara's Apple Cake

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen.


This recipe for Barbara’s Apple Cake was handwritten on an index card. It was found in an old large recipe file box. The age of the recipe card is unknown.

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

Pin it

Barbara's Apple Cake

Find more vintage recipes at www.littlehouseincolorado.com

ingredients:


  • 1 1/2 Cup Wesson Oil
  • 1 1/2 Cup Sugar
  • 2 Eggs
  • 3 Cups Flour
  • 1 tsp Baking Soda
  • 3 Cups Fresh Apples (chop then measure)
  • 1 Cup Pecans, chopped
  • 1 tsp Salt

instructions:

Mix all ingredients together. Bake in an ungreased tube pan at 350 F for 1 hour.

NOTES:

I suggest letting this cake cool almost completely before trying to turn it out of the pan (I only waited about 10 minutes and a lot of it stuck to the pan bottom).

The cake tasted good (better when cold) but was oily tasting. I might try replacing half the oil with applesauce. The pan may need to be sprayed or greased and floured if you try this option.
Created using The Recipes Generator



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Monday, July 9, 2018

Canning Maraschino Cherries


Last year I saw someone post on Facebook about canning maraschino cherries. Mmmm...I thought. That sounds good. Maybe I could make them myself and have some great cherry flavor without that weird waxy texture.

But cherries were going out of season by the time I saw the post. So I forgot about it.

Last week someone posted a photo of their pot of cherries in brine, the first step in making maraschino cherries, and I remembered cherries were currently $1.29 a pound at Sprouts. It was time.

I couldn't find the original recipe on the Oregon State University Extension's website so I printed out a photo of the recipe. Royal Anne cherries were called for. Perhaps they are firmer? Sprouts didn't have Royal Anne cherries so I opted for the regular cherries, simply named "sweet cherries" (they were the ones that were on sale anyway).

I only needed 4 1/2 lbs of cherries for the recipe but I bought 15 pounds. FIF-TEEN POUNDS. I guess I'd better stock up while the price is low, huh?

The recipe is easy to follow but it does take three full days before you can actually can them. They were super sweet (I'll cut WAY back on the sugar next time I make them) but I served it "over ice cream to cut the sweetness" and it was really good. A couple scoops of ice cream, a few cherries and some juice drizzled over the whole thing! YUM!


The cherries weren't firm but they held up well. They also still retained their cherry flavor, even with all that sugar.


The recipe would up making 8 half-pints of cherries in syrup and 3 half pints of syrup. I also had another half pint that was about half filled with cherries and then filled to the top with syrup that went straight into the refrigerator.

I contacted the Oregon State University Extension about their missing recipe and here was their response:

OSU Extension has recently redesigned our website. We are in the process of review and recommendations for further revision, bear with us!  
Here is a link to the archive that has the marachino cherry recipe. I suggest you download and save it somewhere safe, I don't believe these archives will remain accessible for very long. 
https://archive.extension.oregonstate.edu/lane/sites/default/files/images/sp50492.pdf
https://archive.extension.oregonstate.edu/lane/food-preservation/publications#food_safety/  
Thanks for letting us know this one was of interest and missing!

Items shown in post photos:

Kerr wide-mouth half pint jar
Vintage Federal Glass Dessert Cup



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Wednesday, June 20, 2018

Summer Ice

It hails a lot here in Colorado.

Everytime it hails, I am reminded of the Bat Masterson quote, "We all get the same amount of ice. The rich get it in the summer. The poor get it in the winter."

In Colorado, we get it year round. And the summer version can put you in the poorhouse.


We've been lucky so far. This is the largest we've experienced. Other areas were getting hail that was much, MUCH larger. The biggest hail stone we received from this last storm measured 2" across (but all of them aren't quite that big). I saved some in the freezer to show the "Pickles" when the get home from vacation.


I was coming home from running errands when it started. Thankfully, I was able to get home and pull the car into the garage before it got really bad. The hail guards did a fantastic job of keeping my tomatoes safe, too!



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Friday, June 1, 2018

Vintage Recipe: Burritos (from Leftovers) and Guacamole

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen.


These Burritos are made using leftover roast beef. You cold also use shredded pork, chicken or ground beef. And of course, you don’t have to use leftovers. It also includes a recipe for guacamole.

The recipe was handwritten on both sides of an index card. It was found in an old large recipe file box. The age of the recipe card is unknown.


The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer.

We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.
Pin it

Burritos (from Leftovers)

Find more vintage recipes at littlehouseincolorado.com

ingredients:

Burritos
  • Leftover Roast Beef (shredded)
  • sprinkle of Garlic Salt
  • 1 can Diced Tomatoes (16 oz)
  • 1 can Diced Green Chilies (4 oz)
  • Green Onion (chopped)
  • 1 can Refried Breans
  • 1 can Olives (small can sliced)
  • Flour Tortillas
  • Cheddar
Guacamole
  • 1 cup Sour Cream
  • 1 Avocado, pitted and mashed
  • 1 TBS Lemon Juice
  • 1/2 tsp Chili Powder
  • Tabasco Sauce
  • Garlic Salt
  • Salt
  • Pepper

instructions:

Simmer shredded roast beef, garlic salt, diced tomatoes, green chilies and green onion in a covered pan for 20 minutes.

Add refried beans and olives. Warm for 10 minutes.

Mix all guacamole ingredients together and set aside.

Warm flour tortillas.

Serve beef filling in flour tortillas. Top with cheese and guacamole.
Created using The Recipes Generator



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