It’s A Shame Nobody Talks About These Forgotten Recipes

Ingredients that were once popular but have since fallen out of favor.

In today’s fast-paced culinary world, where trends come and go, it’s easy to overlook the rich culinary heritage of the United States. However, tucked away in the annals of American kitchens, there lies a treasure trove of forgotten recipes that deserve to be rediscovered. These recipes, often passed down through generations, offer a glimpse into the flavors and traditions of yesteryears. Join us on a delightful journey as we unearth and celebrate these forgotten culinary gems from across the United States.

Here are some of the least talked about old recipes but all of us love to eat:

1. The Joy of Jell-O Molds

Ingredients:

• 2 (3 oz) packages of flavored gelatin (e.g., strawberry, lime, or orange)
• 2 cups boiling water
• 1 cup cold water
• 1 cup fruit cocktail, drained
• 1 cup mini marshmallows
• Whipped cream or Cool Whip (optional, for serving)

Instructions:

1. In a large mixing bowl, combine the flavored gelatin powder with the boiling water. Stir until the gelatin is completely dissolved.
2. Add the cold water to the gelatin mixture and stir well.
3. Let the gelatin mixture cool for about 15 minutes, but do not let it set completely.
4. Gently stir in the fruit cocktail and mini marshmallows, ensuring they are evenly distributed throughout the mixture.
5. Pour the gelatin mixture into a decorative mold or individual serving dishes. If using a mold, lightly coat it with cooking spray or oil beforehand to aid in the release of the set gelatin.
6. Place the mold or dishes in the refrigerator and let them chill for at least 4 hours or until the gelatin is fully set.
7. Once set, remove the mold from the refrigerator. To release the gelatin from the mold, dip the mold into a large bowl of warm water for a few seconds. Carefully run a knife along the edges of the mold to loosen the gelatin, then invert it onto a serving plate. If using individual dishes, they can be served as is.
8. Serve the Jell-O mold slices or individual portions with a dollop of whipped cream or Cool Whip, if desired.

You can now enjoy the nostalgic delight of this classic Jell-O mold recipe with its refreshing flavors and delightful textures!

Note: Feel free to customize this recipe by adding additional fruits, such as sliced bananas, diced peaches, or crushed pineapple, based on your preferences. You can also experiment with different flavored gelatins or try layering different colors for a more visually appealing presentation. Let your creativity shine and have fun with this retro dessert!

2. Hearty Chicken and Rice Casserole

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup long-grain white rice
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional, for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the cooked chicken, cooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, diced onion, diced celery, diced carrots, frozen peas, dried thyme, garlic powder, salt, and pepper. Mix well until all ingredients are evenly combined.
3. Pour the mixture into the prepared baking dish and spread it out evenly.
4. If desired, sprinkle the shredded cheddar cheese evenly over the top of the casserole.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
6. After 30 minutes, remove the foil and continue baking for an additional 15 minutes or until the casserole is heated through and the cheese (if added) is melted and bubbly.
7. Remove the casserole from the oven and let it cool for a few minutes before serving.
8. Serve the hearty chicken and rice casserole as a delicious one-dish meal that is perfect for family dinners or potluck gatherings.

Note: Feel free to customize this casserole by adding other vegetables like corn, bell peppers, or green beans. You can also add herbs and spices of your choice to enhance the flavor. This recipe can be easily adapted to include other meats such as turkey or ham instead of chicken. Enjoy the heartiness and simplicity of this classic casserole dish!

3. Old-Fashioned Peach Cobbler

Ingredients:

• 6 cups fresh peaches, peeled, pitted, and sliced
• 1 cup all-purpose flour
• 1 cup granulated sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon (optional)
• Vanilla ice cream or whipped cream, for serving (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the sliced peaches, 1/2 cup of sugar, lemon juice, and optional ground cinnamon. Stir gently to coat the peaches evenly, and let the mixture sit for about 15 minutes to allow the flavors to meld together.
3. In another mixing bowl, whisk together the flour, remaining 1/2 cup of sugar, baking powder, and salt.
4. Add the melted butter, milk, and vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix.
5. Pour the batter into a greased 9×13-inch baking dish, spreading it out evenly.
6. Spoon the peach mixture over the batter, distributing it evenly across the dish.
7. Place the baking dish in the preheated oven and bake for about 40 to 45 minutes, or until the top is golden brown and the filling is bubbly.
8. Remove the peach cobbler from the oven and let it cool for a few minutes before serving.
9. Serve the warm old-fashioned peach cobbler on its own or with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Note: This recipe can be adapted to include other fruits such as apples, berries, or cherries. Adjust the sweetness based on the ripeness of the fruit and personal preference. Enjoy the comforting flavors of this classic old-fashioned peach cobbler, perfect for any gathering or as a sweet treat for yourself.

4. Southern Fried Chicken

Ingredients:

• 1 whole chicken, cut into pieces (or use your preferred chicken parts)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

Instructions:

1. Place the chicken pieces in a large bowl and pour the buttermilk over them. Ensure that all the chicken pieces are well coated. Cover the bowl and refrigerate for at least 2 hours or overnight. This step helps to tenderize the chicken and infuse it with flavor.
2. In a shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create the seasoned flour mixture.
3. Remove the chicken pieces from the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring they are evenly coated. Press the flour mixture into the chicken to create a crispy coating.
4. Place a large skillet or Dutch oven over medium-high heat and add enough vegetable oil to cover the bottom by about an inch. Heat the oil until it reaches approximately 350°F (175°C).
5. Carefully place the coated chicken pieces into the hot oil, skin side down. Avoid overcrowding the skillet, as this can lead to uneven cooking. Fry the chicken in batches if necessary.
6. Fry the chicken for about 8-10 minutes on each side, or until it is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure proper doneness.
7. Once the chicken is cooked, transfer it to a wire rack or paper towel-lined plate to drain excess oil.
8. Serve the Southern fried chicken hot or at room temperature. It pairs well with traditional sides like mashed potatoes, collard greens, cornbread, and macaroni and cheese. Enjoy the crispy, flavorful delight of this iconic Southern soul food dish!

Note: Feel free to adjust the seasonings according to your taste preferences. You can also add other herbs and spices like thyme, oregano, or cumin to enhance the flavor. Southern fried chicken is best enjoyed freshly cooked, but leftovers can be stored in an airtight container in the refrigerator for a few days.

5. Classic New England Clambake

Ingredients:

• 4 pounds live lobsters
• 2 pounds littleneck clams
• 2 pounds mussels
• 1 pound large shrimp, peeled and deveined
• 8 ears of corn, husked and halved
• 1 pound red potatoes, scrubbed
• 1 large onion, peeled and quartered
• 4 tablespoons unsalted butter, melted
• 2 tablespoons Old Bay seasoning (or to taste)
• Lemon wedges, for serving
• Melted butter, for dipping (optional)

Instructions:

1. Start by preparing the outdoor clambake pit or a large pot with a tight-fitting lid. If using a pit, line it with rocks and start a fire, allowing it to burn for a couple of hours until the rocks are heated. If using a pot, fill it with about 2 inches of water and bring it to a boil.
2. Rinse the live lobsters, clams, and mussels under cold water. Make sure they are all alive and discard any that remain open after being tapped.
3. Place the lobsters, clams, mussels, shrimp, corn, potatoes, and onion in a large steamer basket or a wire mesh basket designed for clambakes.
4. Sprinkle the Old Bay seasoning evenly over the seafood, corn, and potatoes. Drizzle the melted butter over everything, ensuring all the ingredients are well coated.
5. Carefully place the steamer basket with the seafood, corn, and potatoes into the clambake pit or the pot of boiling water. Cover the pit with a layer of seaweed or wet burlap, or if using a pot, cover it tightly with the lid.
6. Steam the clambake for about 20-30 minutes, or until the lobsters are bright red, the clams and mussels have opened, and the shrimp are pink and cooked through. Discard any clams or mussels that do not open.
7. Carefully remove the steamer basket from the pit or pot, using oven mitts or tongs to protect your hands from the heat.
8. Transfer the clambake ingredients to a large serving platter or spread them out on a newspaper-covered table for a casual gathering.
9. Serve the New England clambake with lemon wedges on the side for squeezing over the seafood. Melted butter can also be provided for dipping.

You can now enjoy this bountiful seafood feast with family and friends, savoring the flavors of the sea and the traditional New England clambake experience.

Note: The clambake can be customized by adding other seafood favorites like scallops or crab legs. Feel free to adjust the cooking time based on the size and quantity of the seafood used. Remember to handle the hot clambake carefully and provide shell crackers and picks for the lobsters and shellfish.

As we embrace the exciting culinary innovations of the present, let us not forget the flavors and traditions that have shaped the American kitchen through centuries. By rediscovering forgotten recipes, we can honor the legacy of past generations while creating new memories in our own kitchens. So, dust off those recipe cards, explore the stories behind these dishes, and embark on a cuisine adventure that celebrates the diversity and richness of American gastronomy. Let the forgotten recipes of our Nation inspire your culinary journey, one delicious bite at a time. 🙂