University of Michigan Historical Recipes

Balboa Burgers

Balboa Burgers 1 1/2 lbs. lean ground beef 2 Tbsp. red wine (or water) 1 Tbsp. Worcestershire sauce 1 tsp. Dijon mustard 1 1/2 tsp. salt 1/2 tsp. pepper 1 cup shredded Cheddar cheese (about 4 oz.) 1/2 cup chopped walnuts With fork, lightly combine beef, wine, Worcestershire sauce, mustard, salt and pepper. Add cheese and nuts and miz thoroughly, using a light touch. Shape into 6 patties. Grill about 4 inches above white-hot coals or in broiler about 4 to 5 minutes on each side. Makes 6 servings.

Banoffee Pie

Banoffee Pie 1 can Eagle Brand condensed milk, cooked 2 bananas, sliced 1 env. Sanka instant coffee 1 baked pie crust 1 1/4 c. whipped topping Spread condensed milk in crust. Place sliced bananas on top. Mix whipped topping and coffee and spread on top of pie. Refrigerate. To cook Eagle Brand condensed milk, slow boil unopened can for 3 hours, turning every 1/2 hour to assure even cooking. Cook in refrigerator.

Beach Comber Punch

Beach Comber Punch 2 c. fresh orange juice 2 c. lemon juice 2 c. grenadine syrup 2 1/2 qts. gingerale, chilled Fresh berries or sliced fruit Mixed the fruit juices and grenadine syrup. Pour over blocks of ice to chill. When ready to serve, add gingerale and berries.

Blueberry Soup

Blueberry Soup 3 1/2 cups bluebarries, fresh OR 20 oz. blueberries, frozen 1 cup sugar, granulated 1/4 tsp. salt 4 cups water 2 Tbsp. cornstarch 3 Tbsp. cold water 2 cups grape juice 1 tsp. lemon rind, grated 6 tsp. sour cream, dairy Combine blueberries, sugar, salt, and water and simmer for 15 minutes, until berries are tender. Combine cornstarch, cold water, and grape juice and stir into blueberry mixture, cooking until clear. Add lemon rind. Serve hot or cold with a teaspoon of sour cream.

Bongo Bongo Soup

Bongo Bongo Soup 1 pt. milk 1/4 pt. half & half 1 pt. oysters 2 Tbsp. butter 1 can Gerber's baby spinach 1 tsp. monosodium glutamate garlic salt 1 tsp. A-1 Sauce salt & pepper 1 Tbsp. corn starch a little cold water whipped cream (optional) Simmer oysters in butter and their own juices until edges curled. Chop very fine or put in blender. (If you can buy oyster puree, so much the better.) Mix with all other ingredients, do not boil. Thicken with cornstarch and water. Should be smooth and thick as heavy cream. If you use whipping cream, spoon it on top of soup in individual tureens and brown under hot flame. Be sure the cream is whipped thickly and brown it quickly or it will run.

Broccoli Tofu with Peanut Sauce

Broccoli Tofu with Peanut Sauce 16 oz. pkg. extra firm tofu, cubed 1 T. vegetable oil 1 T. garlic, minced 1/2 onion, julienned 1/2 green pepper, julienned 1/2 red pepper, julienned 1/4 c. carrots, shredded 1 c. broccoli florets 1-1/2 T. soy sauce 1 green onion Peanut Sauce: 1/3 c. water 2 T. apple cider vinegar 1-1/2 T. soy sauce 1/3 c. smooth peanut butter 1 t. crushed red pepper 1 t. ground ginger Combine water, vinegar, soy sauce, peanut butter, red pepper flakes and ginger; heat until well blended and set aside. Place tofu on lined sheet tray and bake at 350 degrees until tofu is lightly borwned, approximately 20 minutes. Heat vegetable oil in a pan and add garlic, onions, red peppers and green peppers and saute until onions are lightly cooked. Add carrots and broccoli and saute until broccoli is bright green. Gently toss in baked tofu. Add in second 1-1/2 tablespoons soy sauce and the peanut sauce. Blend to coat and top with chopped green oninos.

Buckeyes

Buckeyes 3 lbs. powdered sugar 2 lbs. chuck-style peanut butter 3 Tbsp. vanilla 1 lb. butter, softened 2 (12-oz.) pkgs. chocolate chips 1/4 to 1/2 bar paraffin Combine sugar, peanut butter, vanilla and butter with a pastry cutter. Form into 1-inch balls. Put on waxed paper and freeze 1 hour. In a double boiler, melt chocolate chips and paraffin. Put toothpick in top of ball and dip in chocolate mixture almost to top. Put on cookie sheet until firm. Store in tin boxes and freeze. Makes 100 buckeyes This was a recipe given to me by Elsie White. I make it for friends when Michigan plays Ohio State.

Castillian Potatoes

Castillian Potatoes Servings: 6 1/3 cup butter OR margarine 2 1/2 lbs. potatoes, peeled, slices 1 cup onions, sliced 2 cups chicken broth, canned OR fresh 1 tsp. turmeric, powdered 2 tsp. salt 1 tsp. white pepper 1 clove garlic, minced 1 medium green pepper, chopped 1 cup pimiento strips 1/2 cup almonds, toasted, sliced In a heavy skillet heat butter, stir in potatoes and onions, coating well with butter, and saute about 5 minutes. Add chicken broth, turmeric, salt, pepper, and garlic. Turn heat to low and simmer until tender, about 15 to 20 minutes. Stir in green pepper and pimientos and heat. Spoon into serving dish and sprinkle with toasted almonds.

Challah

Challah (makes four 1 pound loaves) 1 1/2 c. warm water 3 pkgs. active dry yeast 1 egg lightly beaten 4 egg yolks ( reserve the whites) 1/4/ c. plus 2 T. vegetable oil 1/3 c. plus 1 T. sugar 6 to 6 1/2 c. flour 1 T. salt poppy seeds, for topping researched egg whites beaten with 1 tsp. water, for egg wash In a mixing bowl, sprinkle the yeast over the warm water and stir gently to dissolve. Add sugar and the egg, egg yollks, oil, 5 C. flour, and salt. Mix by hand or start mixer with dough hook at slow speed to keep the flour from flying around. Mix until the dough comes away from the side of the bow or if you are working by hand, until the dough comes together and can be removed from the bowl for kneading. Continue mixing for 15 minutes (or knead 15 minutes if working by hand). If the mixer begins to strain, stop for a few minutes to let the dough rest and loosen and the motor to cool. Transfer the dough to an oiled bowl, turning to coat, and cover with clean cloth. Let rise until the dough has tripled in volume (1-2 hours in a Michigan summer, as many as 4 hours in a cold winter kitchen). After dough has risen, punch it down, cut into four equal chuncks and let them rest for 10 minutes. This will make the dough easier to work. Divide each dough chunk into 3, 4, or 6 pieces (depending on how complex a braid you want to make). Roll each piece between your hands and the table to make into a 12-14 inch rope. Braid the ropes into four loaves and place loaves on a baking tray. Let rise until doubled in size (1-2 hours). Preheat the over to 350 degrees. Brush the loaves with egg wash and sprinkle poppy seeds on top. Bake 25-35 minutes, until the breads are a dark, shiny brown and the bottom sounds hollow when you tap it. Note: I make this on Sundays and freeze it to use on Fridays. It is a very stiff dough, easiest to make in a heavy duty mixer, but it can be made by hand if you are patient.

Chicken Tetrazzini

Chicken Tetrazzini Serves 4 Cook 1 or 2 whole chicken breasts; let cool and remove skin and bones. Save stock for sauce. Make 2 cups Veloute Sauce: 4 tablespoons butter, add 6 tablespoons flour, 1/2 teaspoon salt, 1/4 teaspoon pepper and blend well. Add 2 cups chicken stock (or use canned chicken broth if you have cooked the chicken some other way) slowly, stirring constantly. Bring to the boiling point and boil 2 minutes. Remove from heat and add 2/3 cups heavy cream. Cook and drain 1/4 pound spaghetti, broken into 1/4 inch pieces. (this will give you blisters!) Melt 2 tablespoons butter and saute in it 1/2 cup sliced mushrooms. Cook 5 minutes and season with nutmeg, 1 tablespoon sherry, and salt. (I usually double or triple this part) Put the spaghetti in a shallow baking pan and pour half of the sauce over it. Put the mushrooms and chicken on top of this and cover with the rest of the sauce. Sprinkle the top with 1/3 cup grated Parmesan cheese and bake at 400 degrees until browned and bubbling.

Coffee Bavarian Cream with Ginger-Caramel Sauce

Coffee Bavarian Cream with Ginger-Caramel Sauce Bavarian Cream: 1 Tbsp. gelatin, unflavored 1/4 cup cold water 2 egg yolks 1/2 cup sugar, granulated 1/4 tsp. salt 1/2 cup thin cream 1 tsp. vanilla extract 1/2 cup coffee, black, strong 2 egg whites 1 cup heavy cream Soften gelatin in cold water for 5 to 10 minutes. Beat egg yolks, add 1/4 cup of the sugar, and salt. Gradually add cream and softened gelatin. Cook over low heat until slightly thickened; add vanilla and coffee and mix well. Chill until slightly thickened. Beat egg whites until soft peaks form and gradually add the remaining sugar, beating until stiff. Whip cream until thickened and gently fold into coffee mixture along with the egg whites. Spoon into a 2-quart mold and chill until firm. Serve with Ginger-Caramel Sauce. Ginger-Caramel Sauce: 1 1/4 cups brown sugar, packed 3 Tbsp. hot water 3 Tbsp. corn syrup, light 2 tsp. ginger root, grated 1/4 cup butter 1/2 cup heavy cream 1 tsp. vanilla extract 1/3 cup pecans, toasted

Cottage Cheese Tuna Salad

Cottage Cheese Tuna Salad 1 pkg. lime gelatin 1 1/1 cups hot water 3 tbs. vinegar 1/2 tsp. salt 1 8oz. pakg. cottage cheese 1/2 cup thinly-sliced radishes 1/4 cup mayonnaise Dissolve gelatin in hot water. Stir in vinegar and salt. Chill until slightly thickened. Fol in remaining ingredients. Pour into 8" ring mold. Chill until firm. Unmold on greens. Garnish with more cottage cheese and radish roses. AMOUNT: 6 servings.

Curried Couscous Salad

Curried Couscous Salad (10-oz.) box plus 1/3 cup dry couscous prepared with 2 1/2 cups liquid 1 bunch scallions, chopped 1 red bell pepper, chopped 1/2 cup raisins 1/2 cup golden raisins 1/2 cup canned chickpeas, drained 1/4 cup fresh lemon juice 1 1/2 tsp. curry powder 1/2 tsp. allspice 1/2 tsp. salt 1/2 tsp. papper 3/4 cup olive oil Prepare coucous, cool and fluff with fork. Combine scallions, bell pepper, raisins, and chickpeas in a large bowl. Stir in couscous. Whisk together lemon juice, curry powder, allspice, salt, and pepper. Gradually add olive oil, whisking until well blended. Stir dressing into couscous mixture. Cover and chill.

Dirt Pudding

Dirt Pudding 1 pkg. Oreo cookies 2 cups milk 1 pkg. (large) instant chocolate pudding mix 1 sm. container of thawed Cool Whip topping 1 pkg. gummy worms (optional) Put Oreos into a thick plastic bag and use a rolling pin to crush them. Set crushed cookies aside. In a large bowl, thoroughly mix the pudding mix with the milk and let it stand for 5 minutes. Add Cool Whip to pudding along with half of the crushed cookies. Mix thoroughly. Sprinkle the rest of the crushed cookies on top. Serve chilled. Makes about 8 servings. Note: If adding gummy worms, either mix in before sprinkling topping, or spread over top. For individual servings, spoon into bowls/cups (then add gummy worms, if desired) before sprinkling last half of sruched cookies on top.

Down-South Biscuits

Down-South Biscuits Sift together .......... 4 cups sifted cake flour 1 tsp. baking powder 1/4 tsp. baking soda 1 tsp. salt Cut in .......... 3/4 cup butter Stir in gradually ........... 3/4 cup buttermilk Turn on floured board and knead lightly 2 minutes. Roll 1/4" tick; cut with small floured cutter. Bake in shallow pan in hot oven at 450 degrees for 12 minutes. Amount: 2 1/2 dozen biscuits

Fluffy Fruit Salad

Fluffy Fruit Salad 1-1/2 c. canned pineapple tidbits 1/2 c. mandarin oranges 1 c. bananas, sliced 1-1/2 c. mini marshmallows 1/2 c. frozen whipped topping 1/2 c. vanilla pudding Drain pineapple and mandarin oranges; combine pineapple, oranges, bananas and marshmallows in a large bowls. Combine whipped topping and pudding in separate bowl. Add topping and pudding mixture to large bowl, carefully coating all fruit; store in the refrigerator. Note: Variantions: use more or different kinds of fruit or omit the vanilla pudding and just use 1 cup whipped topping.

Ginger Ale Fruit Punch

Ginger Ale Fruit Punch 1 1/2 quarts lemon juice 1 1/2 quarts orange juice 6 quarts water 4 pound sugar 1 quart pineapple juice 2 quarts ginger ale (add just before serving) Blend in punch bowl with block of ice. AMOUNT: 50 punch cups

Hot Cheese Sandwiches

Hot Cheese Sandwiches 1 small package nippy cheese 1 egg, unbeaten 1 tablespoon Worchestershire sauce Butter, equal to cheese Sliced bread Bacon slices, cut in half Blend together cheese, egg, Worcestershire sauce, and butter. Toast bread on 1 side and spread cheese mixture on untoasted side. Cover each with 1/2 slice bacon and up back in oven. When bacon is cooked, cheese is melted. Serve at once.

Hot Crabmeat Dip

Hot Crabmeat Dip 1 8-oz. pkg. cream cheese 1 Tbsp. milk 1 can crabmeat (flaked) 2 Tbsp. onion (chopped) 1 Tbsp. horseradish salt and pepper to taste Mix cheese and milk until smooth and then add the other ingredients. Bake at 375 degrees for 15 minutes.

Lahmajoun (Armenian)

Lahmajoun (Armenian) 1 lb. lean ground lamb/beef/chicken 1 onion, finely chopped or grated 1 clove garlic, minced 1 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon red pepper flakes 8 whole-wheat or regular pitas 1/4 cup pine nuts 4 ounces crumbled feta cheese 2 tablespoons fresh chopped parsley Preheat oven to 350 degrees. Combine lamb, onion, garlic, oregano, salt and red pepper flakes in a mixing bowl. Mix gently with hands until well-blended. Arrange pitas on baking sheets. Divide lamb mixture among pitas. Scatter pine nuts and feta over the meat mixture. Bake 20 minutes, or until meat is done and pitas are crisp. Sprinkle with parsley. Note: Per serving: 354 calories, 19g protein, 15g fat (6g saturated), 38g carbohydrate, 677mg sodium, 50mg cholesterol, 5g dietary fiber. Serves 8

Lemon Tortoni

Lemon Tortoni 1 dozen ladyfingers 2 eggs 3/4 cup sugar Juice of 1 lemon Juice and rind of 1 orange Line pan with ladyfingers set on edge. Beat egg yolks and add sugar and juices. Ass egg whites beaten stiff, and pour over ladyfingers. Let stand in refrigerator 24 hours. Serve with whipped cream.

Lime Marmelade

Lime Marmelade 4 limes 1/8 tsp. baking soda 1 3/4 oz. powder pectin 5 c. sugar Green food coloring (optional) Wash limes, cut in quarters lengthwise, and scrap out pulp and juice into large saucepan. Discard white membrane between sections. Simmer lime rinds with the soda and water to cover 20 minutes. Drain and cool. Scrape or cut all of the white part from rind. Cut peel lengthwise in very thin slices with sharp knife. Add peel, 3 cups water and the pectin to pulp and juice in saucepan. Over high heat, bring to hard boil, stirring occasionally. Add sugar all at once, bring to full rolling boil and boil hard, stirring, 1 minute. Remove from heat and add a little green food coloring, if desired. Let mixture set 7 minutes, skimming foam periodically. Pour into hot sterilized jars and seal. Makes 6 cups.

Madrid Pork Chops

Madrid Pork Chops Servings: 6 6 pork chops, center-cut 1 Tbsp. salt 1 tsp. pepper 1 tsp. paprika 3/4 cup flour, all-purpose 1/4 cup salad oil 2 Tbsp. butter 1 cup onions, chopped finely 1 clove garlic, minced 3 cups tomatoes, canned, crushed 1/2 cup ham, smoked, chopped finely 1 bay leaf 1/3 cup white wine, dry 1 egg, hard-cooked, chopped coarsely 3 Tbs. parsley, chopped finely 12 olives, black, pitted, sliced Combine salt, pepper, paprika, and flour and dredge pork chops in this mixture. Heat oil in skillet and brown chops on each side. In another fry pan, saute the onions and garlic in butter for 5 minutes. Add the tomatoes, ham, wine, and bay leaf. Simmer for 10 minutes and pour over chops. Cover and simmer for 45 to 50 minutes or until tender. Adjust seasonings if desired. Spoon into serving dish and sprinkle with hard-cooked egg, parsley, and black olives.

Mama Said Knock You Out Panino

Mama Said Knock You Out Panino (6-oz.) fresh portobello mushrooms, sliced 1 large red onion, sliced 1 sweet red pepper, sliced 1 (8-oz.) hummus 2 sticks carrots, shredded 2 loaves Focaccia bread, 9-in round 2 T. olive oil 1 head red leaf lettuce Wash and slice mushrooms, onion, and red pepper. Heat olive oil in a medium saucepan over medium high heat. Add portobello mushrooms, onions and red pepper slices. Reduce heat and saute, turning occasionally until tender (6-8 minutes). Cut the 2 loaves of focaccia bread in half lengthwise, then slice each half in two along the side to form four half-moon sandwiches. Warm the bread in preheated oven at 350 degrees for about 5 minutes. Remove from oven and top bottom slice of bread with mushrooms, onions, red pepper, shredded carrots, and 2-3 leaves of lettuce. Spread hummus on top slice of bread and place on bottom slice. Use remaining lettuce for an accompanying side salad. Note: Why the wacky name? This powerhouse of a sandwich packs quite a punch. It will genuinely leave you longing for the sofa. Feel free to experiment by adding different herbs, spices and ingredients. SOme may want to up the heat with hot peppers or tweak the flavor with a splattering of rosemary and thyme. Everyone will want to go a few rounds with this culinary heavy-weight.

Maple-Baked Ham with Raisin Sauce

Maple-Baked Ham with Raisin Sauce 1 (5-7 lb.) cook-before-eating ham half 14-16 whole cloves 1 c. maple flavored syrup 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 1/4 tsp. ground allspice Raisin Sauce (recipe follows) Place Ham, fat side up, on a cutting board, score fat in a diamond design and stud with cloves. Place ham, fat side up, on rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Combine syrup, ginger, nutmeg and allspice, stir well and pour over ham. Bake uncovered at 325 degrees until meat thermometer registers 160 degrees (2-3 hours), baste ham every 20-30 minutes. If ham gets too brown, cover lightly with aluminum foil. Serve hot or cold with Raisin Sauce. Yeild: 10-14 servings. Raisin Sauce: 1 c. sugar 1/2 c. water 1/2 c. raisins 1/4 c. red currant jelly 3 T. red-wine vinegar 2 T. butter or margarine 1 T. Worcestershire sauce Pinch of ground mace Dash of hot sauce Salt & pepper to taste Combine sugar and water in a medium saucepan, bring to a boil. Boil 5 minutes, stirring often. Add remaining ingredients. Reduce heat, simmer until jelly dissolves, stirring occasionally. Yield: 1 1/2 cups sauce.

History of the Inter-Cooperative Council of Ann Arbor

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Luther H. Buchele papers

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