Everybody’s Irish & Haggerty

My husband, Sam Duncan made a version of this.

Vintage Recipe Cards



This cheese and potato pie may be a little tricky for beginning cooks, but once you have mastered it you’ll want to try it again and again; it goes well with Irish whiskey and, with a chop or an omelet, fills out a dinner menu nicely, too.

3 medium potatoes
1 large white onion
3 tablespoons cooking oil
1 teaspoon ground celery seed
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated Cheddar cheese
1 tablespoon butter

Peel potatoes and cut into paper-thin slices, using slicing attachment to food processor if available. peel onion and slice thinly.

Heat cooking oil in heavy skillet and place 1/2 of potatoes in pan; sprinkle a little of the celery seed, salt, pepper, and 1/2 cup cheese over potatoes.

Place onions on top of cheese; sprinkle a little of the seasonings. Place remaining potatoes slices on top and sprinkle with remaining cheese and…

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Irish Shillelagh & Maggie’s and Jiggs’

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Maggie’s and Jiggs’

Those favorite American-Irish cartoon characters, Maggie and Jiggs, would both be happy with the Irish Shillelagh; Maggie, because it is sufficiently garnished with fruits to make it look genteel and innocuous; Jiggs, because it is sufficiently loaded with whiskey to make it worth the effort of lifting to the lips. Maggie’s and Jiggs’ canapés have something for everyone too.


White sandwich bread
Cream cheese
Red caviar
Black caviar
Finely chopped parsley

Cut sandwich bread into ovals, crescents, or rounds; spread generously with cream cheese and top half of sandwich with red caviar, half with black; form thin parsley border around edges of bread.


Pumpernickel bread
Prepared mustard
Cooked red cabbage (see below)
Corned beef, thinly sliced or cut into 2-inch squares if using canned

Cut pumpernickel bread into 2-inch slices and spread with mustard. Spoon on cooked cabbage and top with corned beef; top…

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Grandmother’s Egg Nog

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Preparation time: 30 min.

This delectable concoction has been served in Southern families for over 100 years to toast in the New Year. It is delicious served plain or with toasted pecans and cheese straws.

For 18 to 24 punch cups of eggnog you will need:
13 large eggs, room temperature
3/4 cup sugar
1 1/2 cups (12 oz) brandy, rum or bourbon
2 cups whipping cream, whipped
Freshly ground nutmeg

1. Separate eggs. Place in 2 mixing bowls. Add 6 Tbsp sugar to each bowl.

2. Beat egg yolks and sugar until thick and deep yellow in color. Add brandy, stirring well.

3. Beat egg whites and sugar until stiff but not dry. Fold beaten whites into yolk mixture. Fold in whipped cream.

4. Spoon eggnog into punch cups. Lightly sprinkle top of each with nutmeg.

MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

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Old Fashioned Indoor Weenie Roast

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What better to go with an Old Fashioned than an old-fashioned weenie roast? This creation, which reached its apex in the mid ‘fifties, fell into low repute as fondue cookery caught on and upstaged it; but recently, as more and more apartment dwellers yearn for the pleasures of outdoor living, the humble indoor weenie roast is coming back into its own.

1 large head cabbage
Frankfurters (or Vienna sausages or smoked frankfurters)
Canned liquid heat
Cabbage-Mustard Sauce (see below)

Trim soiled outer leaves from cabbage head; slice off bottom of cabbage so cabbage sits upright steadily; hollow out top of cabbage to make well for canned liquid heat; place can in well.

Cut frankfurters crosswise into thirds and skewer on 8-inch bamboo cocktail skewers. Spear into sides of cabbage. TO serve, ignite canned heat; invite guests to roast their weenies over flame. Serve with Cabbage-Mustard sauce as dip.

Cabbage-Mustard Sauce

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Applejack Flip

1 1/2 jiggers applejack
1/2 jigger apricot brandy
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar

Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Strega Flip

1 jigger Strega
1/2 jigger brandy
1/2 jigger Grand Marnier
2 teaspoon lemon juice
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar

Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Coffee Flip

1 jigger brandy
1/2 jigger Kahlúa
1 jigger port wine
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar
1 tablespoon light cream

Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Hot Brandy Flip

1 jigger brandy
1 jigger blackberry brandy
1 small egg or 2 tablespoons lightly beaten whole egg
1 teaspoon sugar

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Shamrock & Shamrock Sandwiches

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Shamrock Sandwiches

St. Patrick’s Day is a bully time to give a party, whether you’re Irish or not. And whether or not you’re Irish you’ll appreciate the robust taste of Irish whisky any time of the year. It seems curious to add a liqueur such as crème de menthe to Irish whiskey; but try it, along with the smashing cocktail sandwiches, and you’ll be in fro two agreeable surprises.

Thin sliced white sandwich bread
2 medium cucumbers, peeled, seeded, and finely chopped
1/4 cup finely chopped onion
1 cup mayonnaise
2 cups finely chopped parsley
Shamrocks, if available, for garnish or fresh watercress or parsley sprigs

Cut desired number of 3-inch bread rounds from sandwich bread. Spread bread rounds lightly with mayonnaise on both sides and on edges of rounds. Place on wax paper on tray and refrigerate 1 hour.

Press chopped cucumber in cheese cloth or food strainer to…

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Red-Eyed Russian (Shrimp Duchesses)

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Shrimp Duchesses

Duchesses are first cousins to Carolines, the tiny choux puff pastries that appear several times in this Collection (see Index). The difference is that the Duchesses are served cold and glazed with aspic rather than served with a cream sauce, and are usually sprinkled with chopped nuts. The Shrimp Duchesses below are typical.

To make the puffs: Melt 1/4 cup butter in 1/2 cup boiling water; add 1/2 cup all-purpose flour, all at once, and stir vigorously; cook, stirring constantly, until mixture forms a shiny ball; remove from heat. Beat in 1/4 teaspoon salt and 2 eggs; beat thoroughly until smooth; beat in 1/2 cup grated Parmesan cheese.

Heat oven to 400 F. Grease baking sheet; drop dough onto sheet in heaping teaspoonfuls and shape into ovals; bake 20 minutes. Remove from oven and cool. Carefully cut off top. Fill with puréed shrimp and glaze with Tarragon Aspic…

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Halloween Pumpkin Punch & Goo-Ga-Loo


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This is an early American recipe calling for catfish, the pride of the Mississippi River; sole or flounder may be substituted when catfish is not available.*

Whether children will be present at the Halloween Party or not, be sure to have trick-or-treat goodies on hand; the assorted goblins and gremlins and witches and ghosts who call on you during the evening ensure the success of the party.

3 pounds catfish*
4 tablespoons lemon juice
1/4 cup cooking oil
1 1/2 cups chopped onion
1 cup celery
6 cloves garlic, minced
1 can (24-oz size) whole, canned tomatoes
2 cups mashed potatoes
4 bay leaves
1 teaspoon thyme
1 teaspoon cayenne
1 1/2 teaspoons salt
1/2 cup (1 stick) butter
2 tablespoons Worcestershire sauce

Skin and fillet fish, taking care to remove all bones. Sprinkle with lemon juice and set aside. Heat oil in heavy skillet or Dutch…

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Canadian Soul Kiss (Sole and Salmon Roulade with Green Sauce)

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Sole and Salmon Roulade with Green Sauce
2-3 sole or flounder fillets
1/4 pound thinly sliced smoked salmon
3 tablespoons butter
3 tablespoons lemon juice
1/2 teaspoon white pepper
2 tablespoons capers
Green Sauce
(see below)

Preheat oven to 350 F. Cut sole into thin strips, 3/4-inch wide and 4-5 inches long. Lay strips of smoked salmon on sole strips. Roll up and secure with wooden pick. Arrange on lightly oiled baking sheet; dot with butter and sprinkle with lemon juice. Bake 20 minutes. Remove, cool, and chill. Arrange on serving dish and sprinkle with pepper and capers. Serve with Green Sauce.
Yield: About 8-12 servings.

Green Sauce

1 cup mayonnaise
2 tablespoons freshly grated horseradish
2 tablespoons lemon juice
1/2 cup finely minced parsley
1 tablespoon fresh chervil, chopped (or 1 teaspoon dry)
1 tablespoon fresh tarragon, chopped (or 1 teaspoon dry)
1 tablespoon fresh basil, chopped (or 1…

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Volcano Cocktail and Russian Salad

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This is a glamorous, molded salad ideal for serving on cocktail plates as an hours d’oeuvre [sic] or, in the summer, as a light supper for 4 or 6.

1 quart borscht
1 envelope unflavored gelatin
1 cup mayonnaise
4 carrots, diced
1/2 pound cooking string beans, diced
12 cooked asparagus tips, chopped
1 cup diced, cooked potatoes
1 cup cooked baby peas
1 cup diced, cooked tongue
1 cup canned or cooked chopped mushrooms
2 cups chopped shrimp
10 anchovy fillets
Smoked salmon strips (optional)

Strain borscht, placing beets in large mixing bowl and measuring out 1 cup borscht liquid. Reserve remaining liquid for other use. Dissolve on package gelatin in borscht liquid over low flame until melted. Stir in mayonnaise. Refrigerate, but do not let gel. Combine carrots, string beans, asparagus tips, potatoes, peas, tongue, mushrooms, and shrimp, and mix well. Blend in mayonnaise-gelatin…

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