Vintage Recipe: Minted Peas

Minted Peas

- 1 package frozen peas

- 2 tablespoons butter

- 1/2 teaspoon salt

- 1 teaspoon sugar

- Sprig of mint

Place frozen peas, butter, mint, and sugar in saucepan. Cover. Turn heat to High until steaming vigorously. Break up peas with a fork. Then turn to Low heat for 7 minutes.

Recipes taken from the 1954 edition of Food Freezing Facts, by Edison Electric Institute.

Vintage Recipe: Chicken A La King on Waffles

Chicken A La King on Waffles

- 1 tablespoon butter

- 1/2 cup canned mushrooms, sliced

- 1/4 cup green pepper, chopped

- 3 tablespoons flour

- 1 teaspoon salt

- 1/8 teaspoon pepper

- 1 3/4 cups milk

- 2 tablespoons pimiento, chopped

- 1 1/2 cups cooked chicken, diced

Melt 1 tablespoon butter in saucepan on medium heat. Add mushrooms, green pepper and cook until green pepper is soft. Add 3 tablespoons butter, melt. Turn to medium low heat and add flour, salt and pepper; blend well. Add milk and stir until mixture thickens. Cook 5 minutes stirring occasionally. Add chicken and pimiento, heat. 

To Freeze: Quickly cool by placing pan in ice water. Pour into freezer containers, cover and freeze. 

To Serve: Heat in covered saucepan over Medium Low heat for about 7 minutes. Break up, turn to Low heat and finish heating, about 8 minutes. Serve over toasted frozen waffles. 

Makes 4-6 servings.

Recipes taken from the 1954 edition of Food Freezing Facts, by Edison Electric Institute

Vintage Recipe: Frosty Fruit Salad

Frosty Fruit Salad

- 1 orange, peeled and cubed

- 2/3 cup diced pineapple

- 3/4 cup Royal Anne cherries, halved and pitted 

- 1 banana, cubed

- 2 canned pear halves, diced

- 1/4 cup maraschino cherries, sliced

- 1/4 cup blanched almonds, chopped

- 1 package soft cream cheese

- 1/2 cup mayonnaise 

- 1/2 cup cream, whipped

Combine fruits and nuts. Cream the cheese until soft and blend with the mayonnaise. Add to the fruit mixture and blend well. Fold in whipped cream. Pour into lightly oiled molds. Place in freezer until frozen. Remove from molds and wrap for freezer storage. Makes 8 servings. 

The salad above may also be varied by the addition of other fruits or nuts, however, the basic proportions must remain the same to freeze satisfactorily. For short time storage, the Frosty Fruit Salad may be put into cylindrical cartons for freezing. To serve, the cartons are removed and the frozen salad is sliced in individual servings. 

Recipes taken from the 1954 edition of Food Freezing Facts, by Edison Electric Institute. 

Vintage Recipe: Stuffed Baked Potatoes

Stuffed Baked Potatoes

- 4 Baking Potatoes

- 1/4 cup grated cheese

- Milk to moisten

- 3 tablespoons butter

- Salt and pepper

Bake potatoes in 400 degree F. oven until done. Remove a slice from top side of potato and scoop out center. Add milk, melted butter, salt and better. Beat until light and fluffy. Pile lightly into shells and top with grated cheese. Cool. Wrap in foil and freeze. 

To serve: Unwrap potatoes and place in 350 degree F. oven until heated. Sprinkle with finely cut green onion tops. Serves four. 

Recipes taken from the 1954 edition of Food Freezing Facts, by Edison Electric Institute.

Vintage Recipe: Porcupine Meatballs & Green Beans with Cheese

Porcupine Meatballs

- 1 pound ground chuck

- 2 tablespoons finely chopped onion

- 2 tablespoons finely chopped green pepper

- 1 1/2 teaspoons salt

- 1/2 teaspoon pepper

- 1 egg

- 1/2 cup rice, uncooked

- 1 6-oz. can tomato sauce

- 1 1/2 cups water

- 1 tablespoon chili powder

- 1 tablespoon Worcestershire sauce

Combine meat with onion, salt, pepper, egg, and rice. Form into about 16 small balls. Brown in 2 tablespoons fat in a skillet over Medium Low heat. Cool, place on cookie sheet, or in shallow pan. Freeze. When frozen, package in plastic freezer bag or freezer container for storage. 

To Serve: Blend water, tomato sauce, chili powder, and Worcestershire sauce together in electric skillet or saucepan. Add frozen meatballs, cover and simmer 1 hour. Serve over hot noodles. Makes four servings. 

Variation: Meatballs in Sour Cream — Place 1 pint commercial sour cream, 1/4 teaspoon paprika, and 1 teaspoon salt in saucepan; heat to simmering, add frozen meatballs; cover and cook over Low heat 30 minutes. Stir occasionally. 

Green Beans with Cheese

Cook frozen green beans according to directions on package. Two or three minutes before servings, sprinkle 1/4 pound grated cheddar cheese over beans and toss lightly. 

Recipes taken from the 1954 edition of Food Freezing Facts, 

by Edison Electric Institute.

Vintage Recipe: Strawberry Ice Cream Cake

Strawberry Ice Cream Cake

- 2 quarts vanilla ice cream

- 1 pint strawberries, sliced

- 1/2 cup cream, whipped

- 16 whole berries

Pack ice cream into two 9 inch layer pans. Refreeze. 

To Serve: Unmold one layer on serving plate. Cover with sugared sliced strawberries top with remaining ice cream layer. Place whipped cream on center of top layer. Garnish whipped cream with 5 whole strawberries. Put remaining berries on plate around ice cream. 

Recipes taken from the 1954 edition of Food Freezing Facts,
by Edison Electric Institute.