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Item set University of Michigan Historical Recipes
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  • Neopolitan Spaghetti

    Neopolitan Spaghetti 1 1/2 pounds spaghetti Onion to suit taste, chopped Garlic to suit 1 large green pepper 1 large red pepper or pimento 3 pounds chopped beef 2 cups catsup 2 cups canned tomatoes 2 cups chopped stuffed olives 2 cups grated cheese 1 pound mushrooms, sliced Lea and Perrins to taste Salt Cook spaghetti in boiling water and drain well. Saute sliced mushrooms. Saute onions, add meat, and cook until it loses its red color, Parboil green pepper 2 or 3 minutes. Mix all ingredients in double boilers and heat thoroughly. Add cheese last. Serves 20.

  • New England Clam Chowder

    New England Clam Chowder Servings: 12 1 cup celery, diced 1 cup onion, chopped 1 cup potatoes, shredded 1 tsp. salt 6 cups water 4 cans clams ( 8 oz. ea.), with juice 10 cups milk 1 tsp. salt 1/2 tsp. pepper 1/2 cup butter 1/2 cup flour, all-purpose Cook celery, onion, and potatoes until tender in water to which 1 teaspoon of salt has been added. Add clams and juice, milk, salt, and pepper. Heat slowly to boiling point. Make a paste of melted butter and flour. Stir into hot chowder. Cook about 15 minutes or until chowder is smooth and slightly thickened.

  • Nippy Boiled Dressing

    Nippy Boiled Dressing 3 Tablespoons sugar 1 tablespoon flour 1/2 teaspoon salt 1/2 teaspoon mustard (dry) 1 egg 1 cup evaporated milk 1/2 cup vinegar 1/2 cup teaspoon Worcestershire sauce Mix dry ingredients. Add beaten egg and mix well. Add evaporated milk (not diluted), vinegar, and Worcestershire sauce. Cook over hot water, stirring constantly until thick. Chill. Whipped cream may be added to obtain a more delicate flavor.

  • Pierogi

    Pierogi 2 T. butter 1/3 c. chopped onion 1 1/2 c. sauerkraut, drained and minced salt and pepper to taste 3 eggs 1 (8-oz.) container of sour cream 3 c. all-purpose flour 1 T. baking powder 1/4 tsp. salt 1 T. baking powder 1. To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool. 2. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder, stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter. 4. Place a small spoonful of the sauerkraut filing into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling. 5. Bring a large pot of lightly salted water to a boil. Add pierogi and cook for 3 to 5 minutes or until pierogi float to the top. REmove with a slotted spoon. Note: To save time, you can make the filing the night before and remove it from fridge an hour before making the dough. To prepare for meal, fry pierogis lightly in butter and onions if desired, top with additional sour cream.

  • Poe-Joeng Hay (Vegetable-Egg Dish)

    Poe-Joeng Hay (Vegetable-Egg Dish) Heat in skillet ......... 2tbs. shortening Add ........ 1/4 cup chopped fresh onions and tops Fry for 2 minutes. Add ........ 1/4 cup sliced cabbage Fry a few minutes. Add ........ 1/2 cup bean sprouts 1/4 cup fish or chopped shrimp 1 tsp. soy sauce pinch salt dash white pepper Stir well and remove from heat. Beat 2 egg yolks and eggs whites separately. Mix stiffened egg whites into yolks and then into fried mixture. Wash skillet, add 2tbs. shortening and return to heat. Drop mixture by heaping spoonful into skillet. Brown well on both sides. Serve topped with sauce of thinned tomato catsup with a little ground ginger added.

  • Poppy Seed Rolls

    Poppy Seed Rolls 3 to 3-1/2 c. all-purpose flour 1-1/2 T. sugar 1/2 t. salt 1 pkg. active dry yeast 1/2 c. dairy sour cream 1/4 c. water 1/2 c. butter or margarine 12 oz. can poppy filling 2 eggs, at room temperature In large bowl of electric mixer, combine 1 cup flour, sugar, salt and dry yeast. In a saucepan, combine sour cream, water and butter or margarine. Heat over low heat until liquids are ver warm (120 degrees to 130 degrees; butter or margarine need not melt entirely.) Gradually add to dry ingredients then beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping at bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto a lightly floured board; knead a few times to form a ball. COver and let stand 10 minutes. Divide dough in half; roll each half out into a 14x12 inch rectangle. Spread each with 1/2 can of filling. Roll each up from one side, jelly roll fashion. Seal edges. Place on greased baking sheet, sealed edges down. Cover and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Preheat over to 350 degrees; bake about 35 minutes or until lightly browned. Remove from baking sheet and cool on wire rack. When serving, sprinkle top of roll with confectioners' sugar, if desired. Note: It's not the holidays without mom's poppy seed roll. It was a special treat for breakfast on Christmas and Easter morning.

  • Punch for 100 People

    Punch for 100 People Strained juice of 3 dozen lemons Strained juice of 1 dozen oranges Juice of 1 pint can of grated pineapple 1 pint strong tea 1 large size bottle ginger ale (White Rock) 5 pounds sugar dissolved in part of the water 2 quarts of water for each quart of liquid

  • Rhubarb Cream Pie

    Rhubarb Cream Pie 2 Tbsp. butter 2 c. diced rhubarb 1 c. sugar 1/4 c. sugar 2 egg yolks (save whites) 2 Tbsp. cornstarch 1/8 tsp. salt 1/4 c. light cream Melt butter and add diced rhubarb and cup of sugar. Cool slowly until rhubarb is tender. Combine 1/4 cup sugar, egg yolk (well-beaten), cornstart, saltm light cream. Add to rhubarb and cook until thick. Cool and pour into baked 8 inch pie shell. Top with meringue made with the left over egg whites. Bake at 350 degrees for 12 to 15 mintues.

  • Sachertorte

    Sachertorte Sachertorte: 7 oz. chocolate, semi-sweet 8 egg yolks 1/2 cup butter, melted 2 tsp. vanilla extract 10 egg whites 1/4 tsp. salt 3/4 cup sugar, granulated 1 cup flour, all-purpose, sifted 3/4 cup apricot jam Melt chocolate over hot water. In a mixing bowl, lightly beat egg yolks and then beat in melted chocolate, butter, and vanilla. Whip egg whites and salt until foamy, adding sugar, a tablespoon at a time. Continue to beat until stiff peaks form. With rubber spatula, mix one-third of the egg whites into the chocolate mixture. Then gently fold in flour and the rest of the egg whites, using an over-and-under cutting motion. Do not over-mix. Line 2 nine-inch cake pans with wax paper. Pour in batter. Bake at 350 degrees Fahrenheit for 25 minutes. Chocolate Glaze: 3 oz. chocolate, unsweetened 1 cup heavy cream 1 cup sugar, granulated 2 tsp. corn syrup 1 egg, whole 1 tsp. vanilla extract In a heavy saucepan, combine first 4 ingredients, stirring constantly with a wooden spoon; cook over low heat until the chocolate and sugar are melted. Then increase heat to medium and cook without stirring for 5 minutes or until a soft ball forms in a cup of cold water. Beat egg lightly. Stir in tablespoons of chocolate mixture and slowly beat this into the remaining chocolate mixture, mixing well. Cook over low heat, stirring constantly for 3 or 4 minutes or until the glaze coats the wooden spoon heavily. Remove from heat, add vanilla, and cool to room temperature. Cut a ring of wax paper and place on a cake plate. Gently place one layer of cake on top and spoon apricot jam over surface. Top with second cake layer. Chill. Pour warm glaze over, spreading with a metal spatula over top and sides. Chill for 2 or 3 hours. Gently pull wax paper from plate.

  • Savory Tomatoes

    Savory Tomatoes Bread Mayonnaise Onion (or onion juice) Tomatoes Grated cheese Worcestershire sauce Cut bread in rounds. Spread thickly with mayonnaise. Sprinkle finely chopped onion or onion juice. Place tomato on top of each piece of bread, first cutting off top of tomato and hollowing out a little. Cover each with 3 tablespoons grated cheese, sprinkle with Worcestershire sauce. Bake in hot oven until cheese is melted and begins to brown. Serve at once.

  • Scotch Eggs with Cheese Sauce

    Scotch Eggs W/Cheese Sauce 10 hard-boiled eggs 1 1/2 lb. sausage 3/4 c. flour salt & pepper to taste 1 egg, beaten 1 T. milk 1 c. bread crumbs Wrap sausage meat around eggs. Add salt and pepper to flour. Roll sausage eggs in seasoned flour. Make an egg wash by combining beaten eggs and milk. Dip floured eggs in egg wash and roll in bread crumbs. Heat frying oil to 375 degrees. Deep-fry eggs until outside is crisp

  • Snow Pudding

    Snow Pudding Soak for 5 minutes .... 2 envelopes gelatin in 1/2 cup cold water Dissolve gelatin in ..... 2 cups hot water Add .................................. 1 cup sugar 1/2 cup lemon juice Stir and set aside to thicken. Sperate 2 eggs setting aside the whites until gelatin has set. Beat egg whites. Beat gelatin with rotary beater until frothy. Fold in egg whites. Pour into molds and let set. Serve pudding topped with custard sauce: Scald in double boiler ... 1 cup milk Mix together ..................... 2 tbs. sugar 1/8 tsp. salt 2 egg yolks Add scalded milk to yolk mixture a little at a time. Return to double boiler and stir constantly until mixture coats back of spoon. Remove immediately from fire and add 1 tsp. vanilla. Cool.

  • Spaghetti Sauce

    Spaghetti Sauce Heat 1 1/2 cups olive oil to boiling point. Add 6 sliced garlic cloves and remove when brown. Add 1 cup sliced onions and heat until brown. Over low heat in large heavy sauce pan: Brown .......... 1 lb. ground pork sausage 2 lbs. hamburger Add .............. olive oil and onions 2 cans (16 oz.) tomatoes 2 cans tomato paste 1 cup water 2 tsp. salt 1 tsp. paprika Bring to boil over medium heat. Add .............. 2 chopped green peppers 2 cups chopped celery 1/2 lb. fresh chopped mushrooms 2 tsp. basil Simmer for 2 hours. AMOUNT: 16 Servings N.B. For change of flavor in subsequent meals, a can of minced clams may be added.

  • Spanish Sangria

    Spanish Sangria 1 (25.4-oz.) bottle Burgundy or other dry red wine 1/4 c. brandy 2 T. Cointreau or other orange-flavored liqueur 3 c. fruit juicy red Hawaiian Punch 3 oranges, thinly sliced 2 lemons, thinly sliced 2 bananas, sliced Combine first 4 ingredients in a 3-quart pitcher, mixing well. Add fruit, stirring gently. Cover, refrigerate at least 4 hours before serving. Serve Sangria over ice. Yield: 3 quarts

  • Spinach Lasagna

    Spinach Lasagna 1/2 lb. lasagna noodles, cooked 4 c. tomato sauce 3/4 lb. frozen spinach, chopped & drained 1 lb. ricotta cheese or dry cottage cheese 1 lg. egg 1/4 lb. (1 c.) grated Parmesan cheese 1 tsp. salt 1/2 lb. cheddar cheese, grated 1/2 lb. mozzarella cheese, grated Pour half the sauce into a 9x12-inch pan. Top with noodles. Mix drained spinach with ricotta cheese (or cottage cheese), eggs and salt. Put the mixture on top of the noodles. Mix mozzarella and cheddar cheeses together and sprinkle half on the spinach mixtures. Top with remaining noodles and tomato sauce. Sprinkle the rest of the mixed cheddar and mozzarella cheese on top. Sprinkle Parmesan cheese on top. Place in preheated oven at 325 degrees. Bake for 1 hour. Remove foil last 15 minutes. Cover with aluminum foil, if needed, during the last 10 minutes. Serves 12.

  • Spiral Bread With Herb Filling

    Spiral Bread with Herb Filling Servings: 2 loaves Herb Filling: 4 cups parsley, chopped finely 4 cups green onions, chopped finely 2 cloves garlic, minced 4 Tbsp. butter 4 eggs beaten, lightly 1 tsp. salt 1/2 tsp. white pepper dash Tabasco sauce Saute first 3 ingredients butter for 10 minutes. Cool. Mix in remaining ingredients. Set aside. Bread Dough: 1 cup scalded milk 2 Tbsp. sugar, granulated 2 1/2 tsp. salt 1/3 cup shortening, soft 3 eggs, beaten 1 cup lukewarm water 2 pkg. yeast 7 cups bread flour, sifted beaten egg melted butter Combines first 4 ingredients in a large bowl. In a cup, dissolve yeast in lukeare water and add to milk mixture. Stir in 4 cups of flour, beating well; then mix in remaining flour. Turn our onto floured surface and knead until smooth. Place in a greased bowl, grease surface of dough, cover, and let rise in warm place until double in bulk. Punch down and turn onto a floured surface. Let rest for 10 minutes. Cut dough in half and roll each into a rectangle, 8 by 10 inches and 1/4 inch thick. Brush with beaten egg. Spread with one-half of filling to within one inch of edges. Roll, jelly-roll fashion, and pinch edges to seal. Place in greased loaf pan, seam side down. Brush top with melted butter. Repeat for second half of dough. Cover with wax paper. Let rest in a warm place for 45 minutes. Bake at 375 degrees Fahrenheit for 50 to 60 minutes. Remove from pan. Cool.

  • Stuffed Artichokes

    Stuffed Artichokes Large artichokes 2 tablespoons butter 1 tablespoon flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup of liquid which may be thin cream, meat stock, vegetable stock, or hot water Cooked sweetbreads Boil artichokes in salted water one half hour; drain; gently press open petal and remove with slender sharp knife the choke, or inedible part or center leaving tender heart. Fill center of artichokes with diced sweetbreads which have been combined with a sauce made of remaining ingredients. A small paper container of melted butter may be put on plate with artichoke but is not necessary, as the sauce that masks the sweetbread should be thin.

  • Three Bean Chili

    Three Bean Chili 1 T. olive oil 1/2 c. onions, diced 1/2 c. celery diced 1 T. garlic, minced 1 T. chili powder 1/2 t. cayenne pepper 1/4 t. ground black pepper 1/2 t. ground cumin 1/2 t, paprika 1/2 t. oregano 1 bay leaf 1 T. all-purpose flour 1 c. water 1/2 c. V-8 juice 15 ox. can diced tomatoes with juice 1 T. sugar 1 t. salt 15 oz. can each, rinsed and drained (red kidney beans, garbanzo beans, pinto beans) Saute onions and celery in the oil in a large soup pot until onions are clear. Add garlic and cook about 3 minutes. Add spices and stir until combined. Stir in flour and cook an additional 3 minutes. Add the water and V-8 juice and stir until thoroughly combined. Add the diced tomatoes, sugar and salt and heat to simmer for about 15 minutes. Ass the beans and cook about 10 more minutes or until heated thoroughly and ready to serve. Add more water and taste to adjust seasonings as needed.

  • Two women employees in East Quad cafeteria, January 1948

  • Vegan Burritos

    Vegan Burritos 1 T. corn or vegetable oil 1/2 c. carrots, peeled and diced 1/2 c. celery, diced 1/2 c. onions, diced 1 clove garlic, minced 1/2 green pepper, thinly sliced 1/2 t. ground cumin 1/2 t. chili powder 1/2 t. ground white pepper 1/4 t. salt 6 oz. vegetarian burger crumbles 2 T. raisins 2 T. whole kernel corn (fresh or frozen) 2. T. fresh cilantro, chopped 4 (10") flour tortillas Preheat oven to 350 degrees; heat the oil in a large skillet and saute carrots for 1 minute. Ass the celery, onions and garlic, and saute until onions become translucent. Add green and red peppers, cumin, chili powder, pepper, salt, burger crumbles and saute only long enough to cook peppers al dente. Remove from heat and place all ingredients in a large mixing bowl. Add corn, raisins and cilantro and mix thoroughly. Place tortilla in a flat clean surface and place 1/4 of the filling in the center. Fold sides toward the center until they touch. Roll filled tortilla from front to back assuring that the final fold results with a seam on the bottom. Place in an oiled baking dish and bake about 30 minutes or until thoroughly heated. Remove burritos from oven and spoon 1/4 cup salsa over each burrito. Sprinkle with additional topped cilantro it desired; makes 4 burritos.

  • Vegetarian Gumbo

    Vegetarian Gumbo (Sindhi Curry) 4 T. gram flour (besan) 3 T. oil 1 tsp. cumin seeds 1 tsp. methi seeds 1 pinch asefotida (hing) 3 tsp. salt 1 tsp. turmeric 1 tsp. red chili powder 1 T. tamarind paste 1 T. ginger 3 green chilies, chopped Your choice of vegetables 10 curry leaves 1 T. fenugreek seeds Heat oil in a big, heavy bottom pot. ONce the oil is hot add the fenugreek and cumin seeds and asefotida. Once they start to splutted gradually add the gram flour and reduce flame. Stir the mixture till the gram flour is golden brown and you will also smell the aroma of the flour cooking. Add about 10 cups of water, as first it will look very watery but once it boils the gumbo will get texture and thickness. Increase the flame till it starts boiling. Add ginger, salt, turmeric, red chili powder and curry leaves. Reduce flame once it boils to medium and let it cook for 15-20 minutes. Add tamarind paste and let it cook. Add about 3 cups of vegetables and green chilies. Let it all cook till vegetables are cooked. Note: We generally eat this with plain rice. You can add any vegetables: potatoes, cauliflower, peas, carrots, or okra (try these before adding). Some of the traditional vegetables that are available in the freezer or canned in an India store are Lotus root, drumsticks and Indian beans (guavar)

  • Watermelon Aqua Fresca

    Watermelon Aqua Fresca 1/4 c. ginger root, slices and peeled 1/4 c. sugar 1/4 c. lime juice 1/2 c. water 4 c. watermelon, peeled and cubed Fresh mint sprigs (for garnish) In a small bowl, combine ginger, sugar, lime juice and water. Bring to a boil and simmer until reduced by half. Allow to cool and strain. In the bowl of blender; combine watermelon cubes and reduced, strained ginger syrup. Blend until smooth but with a little texture still evident. Serve in chilled glasses with a spring of fresh mint, if desired. Note: Luscious, light and lively; delicious at any time of the day or night! Try it with other ripe melons such as honeydew or cantaloupe! Kathy and Lizzie have had a long and happy association with the School of Public Health. Kathy is a graduate from their masters program in nutrition science and Lizzie's husband, Brian received his MPH in the 60's and later returned to become a professor in Dental Public Health. Together Kathy & Lizzie enjoy working with Theresa Han Markey to help future dieticians learn the art of making delicious, nutritious food.

  • Whiskey Sour

    Whiskey Sour 1 can concentrated lemonade 1 can whiskey 1 tray of ice cubes Orange slices Cherries Combine undiluted lemonade, 1 can whiskey and tray of ice in blender. Blend until the ice is crushed. Pour into glasses and garnish with orange slices and cherries.

  • Women eat lunch in Alice Lloyd Dormitory dining-hall, 1949

  • Yogurt Potato Salad

    Yogurt Potato Salad 9 lbs. potatoes, A.P. 1 qt. cucumber, pared, seeded & diced 1 qt. hard-cooked eggs chopped 2 c. celery, sliced 1 1/2 c. green onion, chopped 1/2 c. parsley, minced 3/4 yogurt, plain 3/4 c. cider vinegar 3 T. sugar 3 T. salt 1 T. dry mustard 1 1/2 tsp. celery seed 3/4 tsp. pepper Method: Steam, cool, skin and dice potatoes, Toss potatoes with cucumber, egg, celery, green onion and parsley. Combin remaining ingredients for dressing: Plate with hearty sausages or other cured meats. Yield: 50 servings, about 1/2 cup each