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Unusual, interesting or just plain weird. Recipes or information on this page is whatever I find unusual, interesting or weird. Like the first recipe, roast bologna, who roast a whole roll of bologna?  There is more, read on...............................

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Roast Bologna Recipe - 12 servings This recipe was in a old pink tin recipe box. I have placed it in the “Unusual Recipes” category. Roasting bologna is unusual, I think. I wonder why she didn’t use ham? The recipe belonged to Ruth McMikle Roast Bologna Skin one 3 lb. bologna. Score surface to form diamond pattern. If desired insert a whole clove in each diamond. Place the bologna on rack in shallow roast pan. Bake in (350) oven for 1 hour and 30 minutes. Brush several times with pineapple juice or other fruit juice while baking. Cottage Cheese Sticks 1 cup flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoon celery seed 1 teaspoon caraway seed 6 Tablespoons butter 1/2 cup creamed cottage cheese. 1 Tablespoon Milk Preheat oven to 425 degrees Lightly grease 2 cookie sheets. Sift flour with salt and baking powder.  Stir in celery and caraway seed. Cut butter into mixture Combine cottage cheese and milk.  Add to the flour mixture stirring to form a soft dough.  On alightly floured surface, divide dough into 12 parts.  With palms, roll each part in pencil thin strips about 14" long.  Cut in half .  Bake 10 to 12 minutes or until golden.  Remove to wire rack and cool.  Makes 24.

Uncle Will's This recipe was written just like this, so your guess is better then mine.) 5 for 12 4 cans - Number 2  - 2 1/2 pounds hominy) Drain 1 cup cream mushroom soup 1/2 pints whipping cream 2 small can parmesan cheese 1/2 cup almonds 1/2 teaspoon red pepper 1/2 teaspoon black pepper 1/2 teaspoon salt 1 Tablespoon white celery seed Top with bread crumbs and cook at 325 for 30 minutes. Uncle Will also volunteered the following Chicken Breast salt and pepper melted butter grate 2 green peppers large can pineapple - crushed do not drain. use Doles Cover with foil and bake for an hour  - 350 degrees.

Read, "The Story of the Missing Cookie Jar" by PenVampyre.  A delightful little Christmas story with mouthwatering  recipes for the most wonderful time of the year! Read "Santa and the Magic Key".  An entertaining story for the holidays, plus recipes for your Christmas.  A story by Robin Wallace. Read "Easter and Where NOT to Hide Eggs"  Memories of Easters past and a few vintage recipes. Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon Food and Genealogy.  A story By Robin L. Wallace.  Our lives, our families, our very history's are defined by the foods we eat. Family Reunion Recipes. "The Fourth of July and Other Disasters" (With Apologies to Jean Shepherd) By Robin L. Wallace A short story by Suellen Fry. Memories of my father and his version of Kickapoojoyjuice. Memorial Day Recipes - "For me, Memorial Day was the day when we went out where relatives were buried in the tiny, local cemeteries and thoroughly cleaned up each gravesite, carrying away branches that may have fallen in the winter.................." Grandma Irwin's Story of Courage and Swit Tater Biskits Recipe

Bing Cherry Salad Mold with Coke 1 can Bing Cherries 1 can crushed pineapple 1 package cherry Jell-O 1 package cream cheese - about 3 ounces 1 Coke chopped nuts (about 1/3 cup) Drain juice from fruit, add water to make one cup.  Heat and dissolve Jell-O.  Mash cream cheese and beat into Jell-O.  Put into refrigerator.  When starting to set, beat with egg beater.  Add Coke, pineapple and nuts.  Arrange cherries around the bottom of individual molds and pour mixture over all.  Then return to the refrigerator.

Cold Cut Pie She write, "Make it ahead of time and be the coolest cook in town.  An you need to complete the menu is a tossed salad or some sliced tomatoes, a basket of bread or rolls, a pitcher of ice tea and dill pickles." Prepare the filling: 1 pound potatoes (about 3 medium) 1/3 cup vinegar 1 tablespoon prepared mustard 1 teaspoon seasoning salt 1/2 cup sliced celery 1/2 cup diced green pepper 1/4 cup minced onion 1/4 cup pickle relish 3 hard cooked eggs, diced 1/2 pound boiled ham or 1 can (12 oz.) luncheon meat, diced 1/2 pound salami, diced. Cook the potatoes in boiling salted water until barely tender - still firm in the center Meanwhile, combine remaining ingredients.  Then potatoes are ready, peel, dice; add to filling mixture. Chill for 2 hours. Fix the dressing and crust: 1 envelope unflavored gelatine 1/2 cup water 1 pound sliced bologna 1 cup mayonnaise 1/2 cup commercial sour cream Place gelatine and water in small sauce pan and let stand two minutes, then heat to the boiling point, stirring until gelatin is dissolved.  Remove from heat.  While it cools a bit, line a ten inch pie plate with bologna, overlapping the slices. Now, using rotary beater, combine the gelatin mixture, mayonnaise, and sourcream.   Chill till gelatin is just slightly thickened - about 20 minutes.  Fold in filling mixture; spoon into bologna "crust".  Chill at least 3 hours.  (Store in refrigerator up to two days if you wish.)  Serves six as a main dish.

From the kitchen of Mary Hairston Coffee Gel Add one envelope unflavored gelatin to 1/4 cup cold coffee and let stand 5 minutes.  Stir into 2 cups scalding hot coffee.  Add 1/2 cups sugar and 1/2 teaspoon vanilla.  Cool.  Refrigerate about 4 hours or until firm.  To serve, spoon into deep sherbet cups.  Pour over each serving one tablespoon sweet cream or whipped cream.   "P.S. I substitute Irish Whiskey for the vanilla (sometimes).  Just any measurement will do.", she wrote in a notation at the bottom of the recipe.

The Burrows 1 1/2 block butter 2 or 3 medium onions 1/2 bell pepper 2 or 3 ribs of celery 1 can Rotel tomatoes Sauté above ingredients about 4 hours. Do no Add any water Add 1/2 lemon dash Worcestershire  sauce Parsley and 2 buttons squeezed garlic Add: 1/2 to 2/3 cans mushrooms soup Lastly add 1 quart and 1 pint - cleaned - shrimp or crawfish. This was all she wrote on the recipe card.  This comes from the journal I purchased and was shipped to me from Georgia.  But I have notices, many of the newspaper clippings were from a Houston, Texas newspaper, called the Houston Chronicle - this paper was dated Thursday, August 17th, 1972.  Some earlier clippings were dated 1968.  I also wanted to note some grocery prices back then. I do not know what newspaper or date they come from. Puff's Facial Tissue 200 Ct. 2 Ply. Pkg. .27 cents RF Long Spaghetti 2 12-oz. Pkgs .39 cents Seven Seas French Dressing 8 oz. Btl. .22 cents Charmin Toilet Tissue 4-Roll Pack .39 cents Jeno Cheese Pizza Regular Size .29 cents Gebhardt Enchilada 2 1/2 Can .49 cents Delsey Toilet Tissue 2 Rolls .27 cents Puss N' Boots Gourmet Cat Food 6 1/2 - Oz. Can .10 cents My how times have changed.  Makes you wonder.......what's life all about?

I found several interesting cards in this lady's recipe box.  The easiest to read was dated March 14, 1954 and titled, "Jons Confirmation".  Following this was written in black ink the menu of the day.  I don't know why this fascinates me, but it does.  The one thing it does for sure is date her recipes to the 1950's.   She had other of these cards marked July 10, 1954, September 20th, 1954, 10/24/60 with the name Bertie Field written there, and apparently she played bridge with Connie Murray, among others, but I can't make out all their names and I couldn't make out all of the words on any of the other cards. She must kept track of what was served at many functions.  Starting in the 50's, up until 1972, when she stopped. The one I've taken the time to transcribe here was the only one printed, not in script, so it was easy. If her recipe box is any indication, she had a wonderful life, full of parties, friends, and family. Roquefort, Walnuts, Olives, Chive Cheese, Crackers Lebanon Cream Cheese Rolls Bologny Egg Rolls Deviled Eggs Stuffed Celery Manhattan Cocktails Baked Crabmeat Tiny Green Beans Rice, Mushrooms, Pimento Tiny Parkerhouse Rolls Celery, Olives Sauterne Lemon Meringue Tarts Mints, Salted Almonds Flowers - Freesia, White, Yellow, White Lavender, Dusty Rose, Tulips, Daffodils, Purple Tap. Iris Coffee Guest Bet Fry - Washington, D.C., Mother and Daddy - Hollidaysburg, Pa, Eloise Remsberg, Henry, Philip, Terry of Carlisle, Aunt Oats, Aunt Kay, Uncle Fritz, Stanly, Jean Koch , All of Philadelphia, Pa. I just love going through other people's stuff.  Their lives, their history, and me having nose problems helps.  I use to go through my sister's stuff when we were kids.  I don't know why, but she use to just hate it.  She would tattle to mom and boy, was I in trouble!

How to Preserve Eggs Dated 1921 Now that eggs are dearer as a rule than they have been for years, many people are inquiring about the methods of preserving them.  The old way was to pack them in salt or lime.  This served the purpose, but it gave the eggs a very strong taste.  The approved method now is the one which calls for the use of "water glass," or silicate of soda.  This is a thick, syrupy liquid which can be had at most drug stores for about 10 cents a pound, and a pound is enough to treat five dozen eggs, so that the cost of preserving is about two cents a dozen. There are several grades of water glass, and it is wise to get the best.  To prepare the solution, stir one part of the silicate of soda into sixteen parts of water which has been boiled, cooled and carefully measured.  It is essential to have the eggs fresh, or the experiment will not be a great success.  Those over three days old should not be used, as the air has already had a chance to penetrate them.  The very best way is to keep the solution made up ready and put the eggs into it just as soon as they are brought in from the nest, if you have your own chickens.  It is worse then useless to try to preserve eggs that are not fresh or that have been cracked or washed.

Invalid Cookery Rice Gruel If disease is contagious, before removing the try from the room wrap all left-over food in paper and burn as soon as possible.  Put the dishes in a pan large enough so they can be completely covered with cold water.  Boil for 15 minutes. 1 tablespoon rice 1 cup milk Wash rice, cover with cold water and let stand two hours.  Drain, add milk and cook one and one-half hours in double boiler.  Strain and season.  Serve hot or cold. Peptonized Milk 1 tube Peptonizing Powder 1/2 cup cold water 1 pint fresh milk Put powder into a sterilized quart bottle, add water, and shake until powder is dissolved; add milk, shake and place on ice.  Use as needed, always keeping remainder covered on ice.  Peptonized milk may be served warm by putting bottle in vessel of water (115 degrees F.) and keeping at the same temperature 10 minutes.  Serve immediately. Irish Moss Lemonade 1/4 cup Irish Moss Lemon Juice Syrup 1 1/2 cups cold water Soak Irish Moss in cold water, drain and pick over.  Add 1 1/2 cups cold water, cook 30 minutes in double boiler and strain.  Add lemon juice and syrup to taste to 1/2 cup liquid and serve. Albumen Beverages White 1 egg 1/2 cup orange or lemon juice Syrup to taste Beat egg white to a froth, add fruit juice, strain, sweeten.  Serve cold.  Syrup for fruit beverages can be made by cooking 1 cup sugar and 1 cup of water twelve minutes.  Albumen water is made by adding 1/2 cup water to the egg white, omitting the fruit juice and syrup.  Albumenized milk is made by using 1/2 cup milk with egg white.  Fruit drinks are made by combining sugar syrup, plain or carbonated water, and fruit juice.

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