Really simple, really good, really pretty: just chilled red potatoes, beets, crisp lettuce and a creamy, sweet & tangy mustard dressing. This is an adaptation of a Swedish salad included in a charming, 1951 community collection by Heloise Frost and Ellen Nelson. Continue Reading…
There are a lot of vintage cheesecake recipes out there that ask you to “sieve” cottage cheese. Basically, that means rubbing/pressing the cheese curds through a sieve, until you end up with a smooth cream cheese you can’t get by whipping. This unusual griddle-cake recipe, uses the technique to smooth the cheese before adding it to the batter. It’s from Mike Fritzel, owner of long-gone Chicago blockbuster Fritzel’s restaurant, a celebrity spot which operated from 1947 to 1972 at 201 N. State. Continue Reading…
I first launched Lost Recipes Found as a column in the Chicago Tribune, which has a lovely archive of vintage recipe stories–good reading if you’re a recipe nerd : ) Poking around in there, I noticed that Morrison Wood, a popular Chicago Tribune columnist in the ’50s and ’60s shared lots of pepper steak recipes (obviously popular then), usually honing in on the chuck or round steak varieties of the dish braised with onions, bell peppers and tomatoes in red wine for several hours. But 59 years ago, he also shared the recipe for this more-refined saute that he felt merited the extra expense of the better beef cut. Continue Reading…
Earning of pride-of-place on many a ’40s and ’50s shower table, the frosted sandwich loaf was a tower of cream-cheese slathered creativity. Vegetable, meat, fish, cheese, fruit-and-nut fillings, and flavored butters were spread over breads, stacked and sliced in patterns (gangplank, ribbon, checkerboard) and then covered in whipped cream cheese that could be “delicately tinted with a few drops of vegetable coloring.” Continue Reading…