Sounds like a medical problem . . .

Would you care for a topical ointment for your Green Balls? This is not a joke; that is the real name of the next appetizer on The Historic Oven.

Mix together 1/2 cup grated Swiss cheese, 1/2 cup minced cooked ham, 1/2 tsp. prepared mustard, 1 egg yolk, 1/4 tsp. salt, dash of pepper. Form into balls. Roll in minced chives or parsley.

8. Green Balls

This is not the first recipe to use raw egg in ready-to-eat food. Salmonella, ahoy! (I feel an Animaniacs reference coming on, but that’s better served on my other blog, methinks).

These were, basically, like a ham and cheese sandwich rolled into balls, sans bread, and with lots of greenery on the outside. I only had dried herbs, so they were especially pungent (and crunchy)! Not the best idea in the world. Not horrible, but meh.

Next time: raw eggs and chocolate? But it works!

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Cranberry Cocktail

This one was two recipes for me, due to what I did with the leftovers.

Cook 2 cups cranberries in 3 cups water until skins pop; strain. Cook 1/2 cup sugar with juice until dissolved (about 2 min). Chill and add a little lemon juice, half as much ginger ale, or unsweetened pineapple juice (to taste). Serve cold in glasses. Serves 8.

Thankfully, I had a bag of frozen cranberries left over from Thanksgiving. I cooked as directed; they didn’t take very long to start splitting open. After straining and pushing the skins around in a sieve with a spoon (to get out as much of the juice as possible), I had a bunch of pulpy skins left. So, I made some simple syrup and put that together in a container with the pulp, so now we’ll have some cranberry relish for Easter dinner. Yay!

Anyway, back to the cocktail. I didn’t put lemon juice in it, but I filled the glass half full of the juice and half of ginger ale. It was really refreshing.

Image

And it looks pretty, as well!

Everyone liked this one, and it was very easy to make.

New Beginnings

Time moved on, and I neglected this website. There were many reasons why, which we won’t get into here.

However, I have decided to revamp this site, and start over again.

I am hoping to start this week. Won’t you join me?

Introduction

When I was a wee lass, my mother had an old cookbook that I loved to look at. I read it like a novel, running my fingers over the badly-cracked spine as I read about sweetbreads and wondered what they were.

As I got older, I learned at my grandmother’s elbows as she stood and I kneeled on a chair in her kitchen, rolling up meatballs and watching them sizzle in the frying pan.

As many books slide into public domain, I snatch at the cookbooks, laughing at some things, cringing at others.

I’ve been wanting to make some historic recipes for a long time, but something held me back. But I like hobbies, and I’m in need of a new one, so why not this?

My friend The Amateur Domestic Goddess is beginning her journey through the Good Housekeeping Cookbook of 1963. If possible, I wanna get more historic.

I might skip around in cookbooks. I have many to choose from, and some are just one theme, so we don’t want to get in a rut!

Some ground rules:
1. There will always be pictures of what I make.
2. I will attempt at least a bite.
3. I will not make a recipe if it’s out of my budget. If the ingredient is a bit pricey, I might see if I can do a few recipes with it, so as not to waste money. At any rate, I’ll still post the recipe.
4. I do not do organ meats, so don’t expect any of those to crop up here.
5. I will try to make at least one item a week. We’ll see how that schedule goes!

Won’t you join me in my culinary adventure?