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2008

TODAY's CASES:

Depression Era Recipes

  ----- Original Message ----- 
  From: Jan 
  To: phaedrus@hungrybrowser.com 
  Sent: Saturday, December 20, 2008 2:06 PM
  Subject: Cheap recipes - depression era maybe?

  Hello, Uncle Phaedrus.

  Thanks so much for the great job you do.  I recently joined my husband in unemployment 
and am looking for inexpensive recipes. I was thinking that since we're in another Depression, 
maybe you could feature some recipes from the first Depression that would still be inexpensive 
to prepare. I'm primarily looking for main dishes, but would be open to soups, side dishes, 
salads, breads, and even the occasional dessert recipes too. I'm thinking there could be a 
lot of people out there in the same boat we're in. Fortunately, our children are grown 
(and working, thank God).

  If this is too general for you, I understand. I still enjoy reading your recipes and commentary.

  Thanks!

  Jan

Hi Jan,

Well, perhaps it's a bit too general for me to collect the recipes themselves, but there are a lot of sites out there with Depression Era Recipes, and I can certainly collect links to those sites. There are also a couple of Cookbooks with recipes from that era that are available at any of the bookstore sites:

"1930S Good Food for Hard Times" by Mary Folger
"Depression Era Recipes" by Patricia R. Wagner

Here are the links:

Great Depression Recipes

Depression Recipes

Depression Era Recipes

Lots of Depression Era Recipes

More Depression Era Recipes

Remember, though, that Depression was almost 80 years ago. Recipes that were economical then may not be so now, and some things that were not economical then may be very economical now. For instance, you'll see a lot of Depression-Era recipes that call for veal. Decades ago, veal was actually cheaper than beef. Not these days! Also, don't confuse Depression Era recipes with World War Two Era rationing recipes. They aren't the same thing.

Phaed


Downtown Bakery

  ----- Original Message ----- 
  From: RoseAnne 
  To: phaedrus@hungrybrowser.com 
  Sent: Saturday, December 20, 2008 3:27 PM
  Subject: J. L. Hudson Brownie Recipe-I know where to find it

Hi Uncle Phaedus-Delighted to find your site-am new at using the computer and not the greatest 
at searching and got so excited when I thought you had the J. L. Hudson Brownie Recipe. Did I 
do something wrong and just not find it? Grew up in Detroit and loved Hudson's brownies-a treat 
when my mother took me downtown shopping. Have been looking for the recipe for years and have 
come very close-maybe you can procure it. 
I trained at the California Culinary Academy and worked as a pastry chef for a number of years 
until a drunk driver put an abrupt end to my career.  I did try to go back but pastry work proved 
to be too hard on me physically-however when I was attempting to get back to doing what I loved 
I was employed for a short time at the Downtown Bakery in Healdsburg, California.  They made 
those incredible brownies there.  I did the sticky buns and croissant doughs and never got near 
the brownie recipe. I do know they were made with baking chocolate and cocoa and had to be cooled 
completely in the pan.
This was back in the early 90's.  At the time the bakery was managed (maybe owned-I'm not sure) 
by a former associate of Alice Waters of Chez Panissse as she would come by occasionally. 
Downtown Bakery and Creamery, 308 Center, Healdsburg, CA (707) 431-2719. 
Thank you so very much-RoseAnne 

Hi RoseAnn,

Sorry, no luck with J.L. Hudson's brownies. The only recipes from J.L. Hudson's that I have found are linked here:

J.L. Hudson's

As for the Downtown Bakery in Healdsburg, I cannot find their brownie recipe. There is a recipe here and two below from there:

Nutmeg Doughnut Muffins

Phaed

Chocolate Brownie Cupcake
It is from the Downtown Bakery in Healdsburg Calf. via the INCREDIBLE Burt Wolf Chocolate TV show.. 

5 oz. bittersweet chocolate 
4 oz. unsweetened chocolate 
10 oz (20 tbs) unsalted butter 
1 + 3/4 c. all purpose flour 
2 + 1/4 c. granulated sugar 
6 eggs 
confectioner's sugar for garnish. 

1. In saucepan, heat about 1+1/2 c. water to simmer. Put both of the chocolates and the 
butter into a heat-proof bowl. Place the bowl over the saucepan of simmering water, making 
sure that the bottom of the bowl doesn't touch the water. Stir occasionally until chocolate 
is melted. Remove bowl from water and set melted choc. aside. 
2.In mixing bowl, combine the flour and sugar until blended. Using an electric mixer on low, 
beat in eggs one at a time, until blended, making sure that the batter is smooth. Slowly add 
the chocolate butter mixture and beat til all is incorporated, then one minute more. 
3.Pour batter into airtight container and refridgerate at least 1 hr. can be kept up to 2 weeks 
and baked in small batches. 
4. Preheat over-350 F. Line a muffin frame with paper liners. Using ice cream scoop, scoop 
batter into muffin liners. Dip icecream scoop into container of warm water to keep from sticking 
to batter. 
5.Bake for 20 - 25 min. Cool on a rack. Remove cupcakes from frame and then dust with confectioner's 
sugar before serving. 
------------------------------
Peach Baby Galettes

Ingredients:  

Dough:  
-- 2 cups all-purpose flour  
-- 1 teaspoon sugar  
--  1/4 to  1/2 teaspoon salt  
-- 8 ounces cold sweet butter ( 3/4 cup), cut into pieces  
--  1/2 cup ice water  

Filling:

-- 1 1/2 to 2 pounds perfectly ripe peaches, blanched, peeled, pitted and sliced  
--  1/4 cup + 4 teaspoons sugar  
-- 4 teaspoons flour  

Instructions: Preheat oven to 400 degrees.  
Combine the flour, sugar and salt in a mixing bowl; stir briefly to blend. 
Add the butter and, using a pastry blender or your fingertips, work it in 
until the mixture has the consistency of cornmeal. Add the water 1 or 2 
tablespoons at a time, mixing with a 2-tined fork until the dough just comes 
together. Press the dough into a ball, then divide into 4 pieces; shape each 
piece into a disk. Working with 1 piece at a time (keep the others covered 
with a kitchen towel or plastic wrap), roll out on a lightly floured board 
until you have a 6- to 8-inch-diameter circle that is approximately  1/8 inch 
thick.  
Transfer dough circles to a large baking sheet. Spread an equal amount of 
peaches (approximately  1/2 cup) on each galette, leaving a 2-inch border 
free of peaches. Sprinkle 1 tablespoon sugar and 1 teaspoon flour over fruit 
on each galette; gently mix in. Fold the pastry edges up and over the 
filling, pleating to make pastry fit. Sprinkle each pastry (crust only) with 
1 teaspoon sugar.  
Bake for 20 to 25 minutes, or until the peaches are tender and juicy and 
the pastry has browned. Let cool on a rack.  
Yields 4 galettes.  

Per Galette: 765 calories, 8 g protein, 82 g carbohydrate, 48 g fat (29 g saturated), 
124 mg cholesterol, 141 mg sodium, 3 g fiber.

J.L. Hudson's Cheese Bread

J. L. Hudson's Cheese Bread

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      cup           Warm water
  1      Envelope      quick rise dry yeast
  1      teaspoon      Sugar
  3 1/2  cups          Flour
  2      teaspoons     Salt
  5 1/2  cups          Sharp cheddar -- grated
  2      large         Eggs -- beat
  1                    Egg -- beat
  2      tablespoons   Milk
 
 In a 16-oz measuring cup combine warm water, yeast and sugar. Give it a
 stir and let it stand until it bubbles to the rim of the pitcher (5 or 6
 minutes). Meanwhile mix together flour, salt and cheese. Work in 2 eggs and
 the  yeast mixture until dough can be kneaded in bowl with floured hands, 6
 to  8 minutes. When smooth and elastic, let dough rice in greased bowl,
 covered, 1 hour.  Punch down and let rise again. Shape to fit greased 9?
 Pyrex loaf dish. Wipe top of loaf in mixture of 1  egg and 2 TB milk. Let
 rise until doubled. Bake in preheated 375~ oven  about 45 minutes or until
 nicely browned. Remove from pan. Cool before  slicing. Source: Gloria
 Pitzer's Newsletter.

Morrison's Jambalaya

Chicken and Sausage Jambalaya Recipe 
      Printer Friendly Recipe: Morrison's 
Posted on August 08 2008 in category: Entrees 

Chicken and Sausage Jambalaya 

Ingredients:
1.25# smoked pork sausage,continuous link 
1 1/2 oz oleo , 
1 oz soft flour 
1/2 # diced onions , 
4 oz diced bell pepper 
1/2 # diced celery , 
1 ea 14 oz can diced toms 
A pinch of granulated garlic, 
1 qt of chicken stock 
1 teaspoon salt , a pinch of cayenne pepper 
1/2 oz granulated sugar , 
a pinch of oregano 
1 1/2 # of cooked chicken meat, 
1 # of raw long grain rice
1 oz of green onion tops,chopped fine.

Directions: Cut sausage in half lengthwise. Then cut sausage 
vertically into 1/2  wide pieces. Place in roast pan with oleo.
Place roast pan in oven on 350 degrees and cook sausage 
until light brown. Add flour, and cook until golden brown stirring
frequently. Add onions , bell pepper, celery , and garlic. Cook until
vegetables break down, about 15-20 minutes. Get chicken stock hot
in a separate pot. Add salt,cayenne pepper, sugar and oregano to stock
and mix well. Add diced toms w/juice and chicken stock to mixture and 
bring to a boil. Add chunks of cooked chicken meat to mixture and simmer.
Wash rice 3 or 4 times until wash water is almost clear. Add rice and cover 
roast pan with sheet pan. Simmer 20-25 minutes. Stir frequently to keep rice 
from sticking. Stir in green onion tops. Cook about another 5 minutes,or until 
rice is grainy and moist, but not hard.

Miss Hullings's Macaroni & Cheese

Miss Hullings Macaroni And Cheese

1/4 cup butter
1/4 cup enriched flour
1/2 teaspoon salt
3 cups milk
1/2 cup grated cheddar cheese
8 ounces elbow macaroni
1-1/2 cups grated cheddar cheese

Melt butter in large saucepan. Blend in flour and salt. Gradually add milk, 
stirring constantly; cook until sauce is thickened. Add 1/2 cup grated cheese 
and stir until melted. Cook macaroni in boiling, salted water until tender. 
Drain. Add to Cheese Sauce and mix well. sprinkle top with 1-1/2 cups grated 
cheese. Bake in moderate oven (375 degrees F.) about 15 minutes. Remove from 
oven and place under broiler until cheese is bubbly and lightly browned.
Makes 4 to 6 servings.

""


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