Wednesday, October 29, 2014


This is one of my old recipe cards.

Click on recipe to enlarge.

Tuesday, October 28, 2014


This recipe is from Nancy Rooks who was the cook for Elvis Presley. This is one of the recipes she said she made for the Presley family.

1 1/2 lbs squirrel meat
1 tsp ground pepper
1 tsp parsley flakes
1 tsp seasoned salt
1 cup flour
1 1/2 cups cooking oil

Boil squirrel until tender; remove from water; pat dry. Season and coat with flour. Place into hot oil and cook until brown. If desired, make brown gravy.

Note: My grandfather loved fried squirrel. I don't think my grandmother used the parsley flakes and she used regular salt unstead of seasoned salt but otherwise she cooked it much the same.

Note: File Photo

Sunday, October 26, 2014


2 cups cold milk
1 pkg (4-serving size) butterscotch instant pudding mix
1/3 cup crushed peanut brittle

Combine milk and pudding mix in a medium bowl; beat until well blended, about 2 to 3 minutes with lowest speed of electric mixer or 5 minutes with whisk by hand.

Fold the peanut brittle into the pudding mix and chill until soft-set.

Garnish each serving with a dollop of whipped cream and sprinkle with additional crushed peanut brittle, if desired.

This recipe is from my 1979 Easy Homemade Desserts with JELL-O Pudding cookbooklet.

Thursday, October 23, 2014


I have never made tomato aspic but someone gave me this old recipe to share here. It sounds good and I may have to try it. Of course, being diabetic now, I would have to use sugar-free jello but that is not a problem.

1 can (18-oz) tomato juice
1 pkg (3-oz) lemon jello
2 tsp vinegar

Bring juice to a boil. Stir in jello until dissolved. Stir in vinegar. Pour into a mold or into the tomato juice can. Chill until firm. Unmold. Serve sliced from relish tray.

Serves 4.

Tuesday, October 21, 2014


This is a recipe I got many years ago from Country Woman magazine.

2 tbsp + 1 tsp active dry yeast
3/4 tsp + 1 cup granulated sugar, divided
1/2 cup warm water (110-115 degrees)
2 cups warm milk (110-115 degrees)
1/4 cup butter, softened
2 cups mashed cooked butternut squash
2 tsp salt
1/4 cup toasted wheat germ
10-11 1/2 cups all-purpose flour
Additional butter for brushing baked rolls

In a large mixing bowl, dissolve the yeast and the 3/4 teaspoon of sugar in the warm water; let stand 5 minutes. Add the milk, butter, squash, remaining 1 cup of sugar, and salt; mix until smooth. Add the wheat germ and 4 cups of the flour, beat until smooth. Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes.

Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until double in bulk (takes about 1 hour). Punch dough down and divide into thirds. Divide each portion into 20 pieces and shape into balls.

Place balls onto greased baking sheets and let rise until doubled in size, about 30 minutes.

Bake rolls at 350 degrees for 15-17 minutes or until golden brown. Remove from oven and brush with butter. Cool on wire racks.

Yield: 5 dozen rolls.

Note: I recently ran across the following review of these rolls at
"These wholesome rolls are a pleasant addition to any entree. I get so many requests for them at holiday time. I make about 100 dozen in December. Retired from the restaurant business, I have 16 grandchildren."

Monday, October 20, 2014


This is probably not a vintage recipe but it is one I have had for several years.

bacon slices, chopped 
4 cups fresh sweet corn kernels (about 8 ears) 
medium-size white onion, chopped 
1/3 cup chopped red bell pepper 
1/3 cup chopped green bell pepper 
(8-ounce) package cream cheese, cubed 
1/2 cup half-and-half 
1 teaspoon sugar 
1 teaspoon salt 
1 teaspoon pepper

Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.
Sauté corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon.


Our Fall pie poll just ended and here are the results:

  1. Pumpkin came in #1 with 42%.
  2. Pecan came in #2 with 23%. 
  3. Apple came in #3 with 21%.
  4. Other  came in #4 with 7%.
Thanks to all who participated.

Pumpkin Pie #1 Fall Pie

Friday, October 17, 2014


Did you know the original chocolate chip cookies were called Toll House Chocolate Crunch Cookies? Legend says that around 80 years ago this cookie was born at the Toll House Inn in Whitman, MA. Ruth Wakefield, the inn's proprietress and head chef, had run out of chocolate for her chocolate cookie recipe. She experimented by adding a chopped Nestle's chopped up semisweet chocolate bar to her sugar cookie recipe, or so the legend goes. She had hoped the chocolate would melt and thus she would have chocolate cookies. The chocolate didn't melt and so was born what we now know as Chocolate Chip Cookies.

George Boucher, a chef at the Toll House Inn, told a different story. He said that the vibrations of a mixer stirring up a batch of the sugar cookie dough caused a Nestle's chocolate bar to fall into the mixer where it broke into pieces. He claimed Ruth Wakefield wanted to through the dough out but he baked the cookies. So there is version #2! Who really cares as long as we ended up with delicious chocolate chip cookies?

By 1939 the recipe had been printed in various New England newspapers. Ruth Wakefield eventually sold the recipe to Nestle in exchange for a lifetime supply of chocolate. After experimenting with scoring chocolate to be broken up, Nestle eventually came up with chocolate morsels, our current chocolate chips.

Here is the supposed original recipe:

Thursday, October 16, 2014


This is from a Better Homes and Gardens 70 years of favorite recipes booklet.

Combine the flour, salt, and pepper. With the notched side of a meat pallet, ound flour mixture into the meat.

In a large skillet brown meat on both sides in hot oil. Drain off fat. Add undrained tomatoes, onion, celery, carrot, and thyme. Bring to a boiling; reduce heat. Cover and simmer about 1 1/4 hours or until meat is tender. Skim off fat. Serve with rice or noodles. Makes 4 servings.

Tuesday, October 14, 2014


3 large eggs
1 1/2 cups pumpkin
3/4 cup dark corn syrup
3/4 cup sugar
1/4 tsp salt
1/2 tsp cinnamon
1 cup chopped pecans

Beat the eggs until frothy. Stir in pumpkin, syrup, sugar, salt, and cinnamon. Pour into pastry shell. Sprinkle with the pecans. Bake at 350 degrees 50 to 60 minutes.