For this edition of the ‘Wyoming Community Cookbook’, we asked our friends at the Wyoming Historical Society to dig into the archives and share a few beloved holiday recipes from Wyoming’s past.
Going back as far as 1915, their research proved to be very interesting (and very delicious). So fasten your apron and enjoy a holiday appetizer, main dish, and dessert from the culinary experts of Wyoming’s past.
Cranberry and Orange Salad
Ms. Gertrude L. Jantz
1 lb. cranberries
1 orange
1 cup sugar
1 Royal lemon gelatin (modern-day substitute: Jell-O)
Wash cranberries and orange; run through meat grinder. Add sugar. Dissolve gelatin, and when cool, add mixture. Put in refrigerator to set.
Mushroom Chicken in Wine (1972)
6 chicken breasts, split
1 3-oz. can sliced mushrooms, drained
1 can condensed mushroom soup
¼ soup can sherry wine
1 cup sour cream
Arrange chicken in large, flat baking dish so that pieces do not overlap. Combine other ingredients. Stir until well-blended and pour over chicken, covering completely. Sprinkle with paprika. Bake uncovered at 350F for 1 ½ hours.
Pumpkin Pie (1915)
Mrs. O.C. Hoffman
2 cups cooked, mashed pumpkin
½ cup butter
2 cups sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground ginger
2 tbsp. sherry
2 tbsp. brandy
2 tbsp. rum
3 eggs
Heat pumpkin, butter, sugar together, while cooking make crust. Add eggs, spices, and liquors.
Will make 1 large or 2 small pies. Bake in moderate oven. When cold, whipped cream may be spread over the top of the pie – improves it.
