Vintage Lasagna, Layered with Mushrooms, Italian Sausage and More … from Mom

This is a challenge. A retro 1970s lasagna, that includes delicious layers upon layers of mushrooms, Italian sausage, ground beef, cheese and pasta, but, oh my gosh, no instruction!

Trumpeter Hill has re-created some instruction here, but recommends chefs feel free to adjust the quantities, and add their own spice (oregano, basil, garlic) to taste and as desired.

Also, the recipe calls for cottage cheese, and that could be substituted with ricotta cheese. Trumpeter Hill posts the original recipe, but acknowledges there is a continuing debate over which is preferable: 1. Cottage cheese adds additional flavor, but leaves liquid in the lasagna.  2.  Ricotta cheese provides a firm lasagna, and more appetizing appearance. Feel free to post your preference!

Lasagna, Layered with Mushrooms, Italian Sausage and more!
16 Italian sausages
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Original 1930s Girl Scout Trefoil Cookies, Omar Baking Company

 

This is the authentic recipe for the original 1930s trefoils sold by the Girl Scouts.  It is also the recipe used by the old Omar Baking Co. in Milwaukee, which was one of the first commercial suppliers of Girl Scout cookies. The recipe appeared in the Milwaukee Journal in 1993.

Omar Baking Co. Girl Scout Cookies
Ingredients:
1 c. butter
1 c. sugar
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Mary Hilgert’s Baked Eggs

A brunch recipe from mom’s dear friend. They had a lot of laughs together raising kids in the’70s. Mary is sure missed.

Mary Hilgert’s Baked Eggs
2 dozen eggs
½ c. milk
1 level tsp. salt
1 can Cream of Mushroom Soup
1 can mushrooms, drained, chopped large
½ c. green pepper chopped
½ c. onion, chopped
3/4 c. Velveeta Cheese, cubed

Beat eggs, milk and salt until blended (do not over beat). Pour into large skillet, scramble, but not firm, eggs should still be wet. Add the rest of the ingredients, mix and pour in to a 13½” x 9″ or a 14″ x 10″ pan. Refrigerate overnight of at least 8 hours.

One hour before baking, remove from refrigerator and let stand until it reaches room temperature. Bake at 250° F. for one hour.

Add additional time if eggs are too soft in the middle, watch carefully.

Carol Z’s Deviled Eggs

I snatched mom’s deviled eggs recipe over a quick phone conversation, and had just enough time to write down the ingredients.  It is Gold!

But this is yet another 40 or more year-old recipe where there is no recipe. And that means the ingredient amounts vary with the number of eggs boiled. The rest of the ingredients are combined to just highlight – to devil – the egg yolk, not take it over.

Deviled Eggs
Eggs, hard-boiled
Ham (or any smokey meat, i.e. bologna, bacon, etc.), chopped very fine
Dill pickles, chopped very fine
Celery, chopped very fine
Dry mustard (not hot)
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Karl Ratzsch’s Roast Duckling a la Ratzsch

Karl Ratzsch’s is an old world landmark in Milwaukee and has been the epicenter of fine German food and dining for more than 100 years at 320 E. Mason Street. Screen Shot 2015-01-26 at 7.11.03 PMThe history and lore of the restaurant is detailed on Karl Ratzsch’s site:http://karlratzsch.com/history.html.

Today’s posts include the cache of Karl Ratzsch’s recipes we’ve scored, starting with Duckling a la Ratzsch. This duck was prepared for President George W. Bush when he visited Milwaukee during his term. He told WTMJ radio, “I had a duck that looked like a goose. It was the biggest duck I ever saw in my life. But it was good.”

Karl Ratzsch’s Roast Duckling a la Ratzsch
1/2 c. vegetable oil or melted shortening
1 (4-5 lb.) whole duck, trimmed of excess fat, giblets removed Continue reading

Perfect Prime Rib, every time!

This recipe delivers an absolutely perfect and delicious, browned, medium rare prime rib, every single time!

It comes from mom’s butcher, Kevin Conrady and his original Haus Of Prime Meats that was a fixture in Thiensville, Wisconsin for more than 20 years. Conrady, who had taken over the business from his father, closed his Thiensville shop in 2009, selling his, smaller Haus of Prime Meats in downtown Delafield, Wisconsin to an employee who now continues the family run, full service butcher shop tradition.

Roast Prime Rib au Jus
(Cooking instructions are the same for any size roast, but highly recommend Haus of Prime seasoned prime rib roast.)

Let prime rib stand at room temperature for at least 1 hour.
Preheat oven to 375° F.  Place the meat, fat side up, in a shallow roasting pan. DO NOT COVER! DO NOT ADD WATER!

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Swiss on Pinah Dark Rye Chips

Pinahs Original Rye Chips, 7 oz - Pick 'n Save

An “Oh my gosh” delicious, fast appetizer recipe to wow unexpected guests.  This recipe comes from the mid 1970s and originally used the wavy Pinah Dark Rye Chips made by Legacy Bakehouse near Milwaukee. Gardetto’s chips are a great, too.

1 (8 oz.) Swiss cheese, shredded
1 sm. onion, chopped finely
2 tbsp. Hellman’s mayonnaise
Party dark rye chips (the best are Pinah Dark Rye or Gardetto’s)

Combine the first three ingredients in a bowl. Spread onto dark rye chips and line on a cookie sheet. Broil until cheese melts. Transfer to serving dish and serve immediately.

Saucy Sweet & Sour Cocktail Meatballs circa 1975

Digging through mom’s recipes*, I came across these cocktail meatballs. One test to determined that this is a great appetizer:

photo 4

Last night, I doubled this recipe, using 2½ pounds of ground beef! These meatballs disappeared within minutes, honestly! And my guests were asking for more!

Saucy Sweet & Sour Cocktail Meatballs

1½ lbs. ground beef
3 tbsp. bread or saltine cracker crumbs
½ tsp. salt
1 egg
Sauce (recipe below)

Mix beef, crumbs, salt and egg and shape into meatballs. Brown in skillet or place in baking pan and bake at 350° F. until brown and firm. Remove from grease and place in a baking dish or Continue reading