Remember Turkish Pudding? Here's a simple and tasty recipe.

 

Here's the release of a "new" old recipe (one of 365 so keep coming back and trying them; also tell your friends).

4.--Turkish Pudding.

Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2

ounces of boiled rice, 1/2 cup of pulverized sugar and 1 teaspoonful of vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all well together and turn into a mold and stand on ice until cold.

Sprinkle with chopped nuts. Serve with whipped cream.

Click here to try what in my opinion is the world's best vanilla...

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East India Fish Recipe with Smoked Salmon

2.--East India Fish.

 

Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a

stew-pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2

hard-boiled eggs chopped. Let cook a few minutes, then add 1 pint of

milk; let boil up once. Add the fish, 1 teaspoonful of curry paste, 1

teaspoonful of paprica and salt to taste. Let cook a few minutes, then

stir in 1 large tablespoonful of boiled rice. Serve very hot

with toast.

I made the above (that's my picture) and it was incredibly easy and really delicious. I made the following modifications that may help you. 

I used smoked salmon (I previously purchased salmon and used my stovetop smoker and refridgerated it). 

I used one large onion. 

I did not use coconut; I really don't care for coconut but I'm sure it would certainly add the "Indian" flavor to this as I've had similar at Indian restaurants. 

I used a cast iron skillet and didn't want the milk to burn so I will add that we probably should stir often and watch closely; I did. 

I didn't have curry "paste" so I took curry powder, paprika (and I added tumeric; I love tumeric) to what "looked" right is a little water to what looked a bit like gravy mix and poured it into the mixture. And it definitely needed a little salt. 

If you are on a low or no carb like I am just now, you may choose to not have this on toast. I can imagine it tasting great poured over bisquits too. 

This was so much fun to make and I will be sharing it with friends that I know who also love Indian food. I won't share the recipe because they can easily join the FREE FACEBOOK COMMUNITY, Old Recipes - New Book.  If you love vintage recipes, I encourage you to join and post your favorite recipes older than 1970. 

I love using the seasonings AVAILABLE here.

Vintage Ham Salad Recipe using good-quality smoked, chopped ham.

Ham salad is one of those retro Southern dishes that never goes out of style. Whether you're serving it sandwiched between airy these gougeres (cheese puffs), on a bed of salad greens, or on toast points or crackers, it is makes a satisfying lunch or snack. While we love a simple, old-fashioned ham salad, we also love fun new variations, like this recipe. Start with good-quality smoked, chopped ham. (This is a great way to use leftovers from a Christmas or Easter ham.) To make the salad, the chopped ham is mixed with finely chopped scallions, finely chopped fresh flat-leaf parsley, Creole mustard, ground cayenne pepper, and black pepper for a hint of heat, and one unexpected ingredient: cream cheese. 

See Photo here...

 Instead of the usual mayonnaise or sour cream dressing, we combine all of the ham salad ingredients with cream cheese for extra richness. Be sure to use full fat cream cheese and make sure that it is at room temperature when you're ready to make the ham salad so that the cream cheese is soft enough to work with. Are you cooking several days ahead for a party? This ham salad can be made up to five days in advance. Store in the refrigerator and bring to room temperature before serving. We recommend pairing this easy, 10-minute ham salad with crunchy gougeres (cheese puffs). The tender-on-the-inside, crisp-on-the-outside cheese puffs turn this simple ham salad into an elegant dish fit for the fanciest occasion. Perfect for a spring brunch or afternoon party, your guests will be impressed with this classic Southern dish.

Ingredients

4 ounces cream cheese, at room temperature

2 scallions, finely chopped

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon Creole mustard

¼ teaspoon cayenne pepper

¼ teaspoon black pepper

8 ounces smoked fully cooked ham, finely chopped

Directions

Stir together 4 ounces of cream cheese, 2 scallions, 2 tablespoons of parsley, 1 tablespoon of Creole mustard, ¼ teaspoon of cayenne pepper, and ¼ teaspoon of black pepper in a medium bowl. Fold in 8 ounces of ham.

Crispy Cheese Wafers Recipe is back, thanks to Old Recipes New Book

 

Crispy Cheese Wafers

See photo here. 

Ingredients

• 2 cups (8 ounces) freshly grated extra-sharp Cheddar cheese

• 1/2 cup butter, at room temperature

• 1 cup all-purpose flour

• 1/2 teaspoon ground cayenne pepper or to taste

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon salt

• 1 cup crisp rice cereal

Directions

1. Preheat the oven to 350°.

2. Mix together cheese, butter, flour, red pepper, Worcestershire and salt in a large bowl until mixture forms a ball that lightly sticks together and pulls in all the flour. (Hands might work best for this).

3. Gently fold cereal into dough.

4. Shape mixture into 1-inch balls. Place balls about 1 inch apart on an ungreased baking sheet. Flatten each ball with a fork, making a crisscross pattern.

5. Bake 15 minutes or until firm. Cool on pan on wire rack. Store in airtight container up to 1 week.

Chef's Notes

For best results, grate the cheese by hand. That small step makes a big difference in the success of the recipe. When you need only a quick sprinkling of cheese, the convenience of packaged pre-grated cheese comes in handy. However, when cheese is the star ingredient, a great recipe tastes best when made with freshly grated or shredded cheese. The term "grated" implies small, fine pieces, so a rasp-style grater works very well. The word "shredded" indicates larger pieces, such as from the large holes on a box-style grater. Most food processors have disks that can quickly grate or shred cheese. Chilled, firm cheese is easiest to grate or shred.

Compliments of Southern Living