Recipes from the 70s and 80s

By Valerie Hockert, PhD

A collection of long loved nostalgia recipes from the 70s & 80s

When Valerie Hockert’s youngest son was diagnosed with ADHD, she refused to give him Ritalin, and instead put him on a natural foods diet. Since Valerie had his health and nutrition in mind, she began cooking all the food for the family, and to cook most all things from scratch. The recipes in this book are not just ones she used for her son’s diet—or recipes for kids--but are recipes she used throughout this time.

By the time Valerie was 18 she only knew how to make banana bread, chili, and brownies—the three things she learned to make in seventh grade home economics class. Cooking quick, and cooking light also became necessary at times.

As years went by, people would contact Valerie asking her for some of the recipes remembered from the 70s and 80s. This prompted Valerie to go through her files and put these recipes into a collection cookbook.

Valerie’ other recipes books include Healthy Eating for the Family: 2012 Edition, and Recipes to Feed the Family: 2013 Collection.

• Language: English
• Publisher: Justice Gray
• Release date: Feb 6, 2014
• ISBN: 9781310473487

Valerie Hockert, PhD

Valerie Hockert, was born in the Midwest where she has lived all her adult life. She has had much life experience through her various entrepreneurial life. She has a Master's Degree in Liberal Studies, and a PhD in Literary Studies. Dr. Hockert has been teaching at a college level for many years. She was the first publisher of the Writers' Journal and Today's Family, two national publications. She is also a certified personal trainer, great chef, and the Publisher of an e-magazine: www.realitytodayforum.com.

Book preview

About the Author

Here is a collection of long loved recipes from the 70s & 80s.

In the mid 70s my son was diagnosed as being hyperactive. I refused to give him Ritalin and learned how to cook instead, creating many of my own recipes. His attention and behavior improved, as did his grades—tremendously.

After that, I learned that we adults also needed more natural recipes, which is why the alcoholic section.

I encourage you all to try these recipes, and perhaps even add a few variations of your own.

Valerie Hockert

Alcoholic Beverages

Strip & Go Naked

1 can Lite beer

6 ounces vodka

One 6 ounce can pink lemonade

1 can 7 Up

Mix together in pitcher. Add ice.

Kuhlua

4 cups sugar

3 cups water

Mix together. Bring to a boil. Then turn heat down and let simmer for 20 minutes. Cool.

1 cup boiling water

¾ cup instant coffee.

Mix together. Cool.

When all cooled, mix together. Then add:

1 quart vodka

2 tablespoons vanilla.

Makes about 2 quarts.

Hot Spiced Wine

4 cups water

2 cups sugar

7 whole cloves

1 stick cinnamon.

Rind of whole lemon, or orange (or use quartered lemons or oranges (about 2)

Mix in saucepan; bring to boil. Boil for 5 minutes.

½ gallon burgundy wine

Pour wine into mixture. Let set a day or so. Heat and serve.

Apple Brandy Brew

1 quart bottle apple-flavored wine

2 cups apple cider

1 cup peach brandy

1 cinnamon stick

Combine ingredients in slow cooking pot. Cover and heat on low for 3 to 4 hours. Serve hot. Makes 8 servings.

Apricot Brandy Slush

7 cups water

2 cups sugar

2 cups water

2 tea bags

One 12 ounce frozen lemonade

One 12 ounce frozen orange juice

3 cups apricot brandy or peach brandy

Mix 7 cups water and sugar in saucepan. Boil, then cool.

Boil 2 cups water; pour over tea bags. Cool.

Mix both mixtures with the lemonade, orange juice, and brandy. Freeze. To serve mix with Gingerale or 7 Up.

Slush

9 cups water

2 cups sugar

1 large can orange juice

1 large can lemon juice

2 ½ cups vodka, gin or brandy

Boil for a few minutes. Let cool and add juices and vodka, gin or brandy.

Freeze. Put some in a glass and add 7 Up

.

Tom & Jerry

2 large eggs

¼ cup sugar

2 ounces dark Jamaican rum

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

1 pint hot blended whiskey or hot bourbon

1 quart hot milk

Beat the eggs until they’re just beginning to get stiff; then slowly add the sugar. Continue beating until the mixture is very stiff and light lemon yellow in color. Add the rum, cinnamon and cloves. Beat a moment more to blend spices. Spoon the batter into mugs. Add 2 ounces of blended whiskey or bourbon to each mug. Fill the mug with hot milk and serve.

Mai Tai

One ounce light rum

½ ounce Curacao

Juice of ½ lime

1 teaspoon lemon juice

½ ounce dark rum

Fruit garnish, as desired

Shake first four ingredients very briskly with cracked ice, until very cold. Strain into saucer champagne glass. Carefully float dark rum on top. Decorate with cherry, pineapple and orange slice, or other fruit.

Hurricane

1 ½ ounces light rum

1 ounce Applejack

1 ounce Triple Sec

4 ounces Guayaba (guava) nectar

1 ounce lime juice

Cherry, ½ orange slice and a length of sugar cane for garnish.

Vigorously shake all ingredients, except garnishes with cracked ice. Strain over fresh ice cubes in tall glass. Garnish with fruit and sugar cane stirrer.

NOTE: If Guayaba is not available, you can substitute any fruit nectar.

NOTE: There are several versions of this drink, combining rum, apple brandy, and tropical juices.

Basswood Blossom Wine

5 gallons water

5 quarts blossoms (from trees)

20 cups sugar

3 pounds raisins (put these in a cloth bag and drop into the jar)

6 lemons

6 oranges

Cut these up, use peel and all. Dissolve 2 ½ cakes yeast in some water and add to all the ingredients in your big jar. Stir 3 times daily, for 9 days. Then strain or squeeze out all juices. Let it settle in jar. Then siphon into bottles—but do not cork tight until it stops fermenting.

NOTE: The raisins make the best (spiked) pie!!

Grape or Chokecherry Wine

Grapes or chokecherries (about 1- 1 ½ quarts)

Water

Sugar

Clean and wash fruit, put into a large jar, and mash well. Let stand 6 days, then strain. To each 1 cup juice, take 2 cups water, and 1 cup sugar.

Let stand until it quits fermenting.

Choke Cherry Wine

1 ½ quarts ground up cherries

1 gallon hot water

3 pounds sugar.

Soak for 24 hours. Drain, and to juice add sugar. Let stand 2 weeks before bottling.

Beet Wine

8 pounds beets

6 pounds sugar (13 ½ cups)

1 pound raisins

2 oranges, sliced thin

1 cake yeast

Boil beets, slip skins, then slice beets very thin. Then boil beets for 15 minutes in 3 quarts water. Strain beets and add water to juice to make 3 quarts liquid. Then