Tuesday, October 22, 2019


This is another recipe I have had for so long, I'm not sure of it's origin.

1 cup finely chopped yellow onion
2 tablespoons butter
4 cups diced cooked peeled potatoes
2 cups shredded Swiss Cheese
1/4 cup flour
1 teaspoon salt
1/4 to 1/2 tsp pepper
3 eggs
3/4 cup half-and-half cream

Preheat oven to 350 degrees. butter a 9-inch square baking dish; set aside.

In a large skillet, saute the onion in the butter until onion is tender. Remove from the heat; add the potatoes. Toss the Swiss cheese with the flour, salt and pepper; add mixture to the skillet and blend in well.

In a small bowl, combine the eggs and the cream. Stir into the potato mixture. Spoon the mixture into the prepared baking dish. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until golden brown. Cool 5 minutes before cutting into squares.

Yield: 9 servings.

Note: This casserole may be assembled the day before, covered and refrigerates overnight. Should be removed from the refrigerator about a half hour before baking. Increase baking time by about 10 minutes.
file photo

Sunday, October 20, 2019


This recipe was from an old homemakers magazine my mom received monthly in the mail when I was a kid. She subscribed to the magazine for the crocheting patterns but we often got good recipes, too. We never made these pickles so I have no recommendation for or against. Readers, did you ever have watermelon pickles?

rind of one large watermelon
1 tbsp powdered alum
7 cups sugar
2 cups white vinegar
1/4 tsp oil of cloves
1/2 tsp oil of cinnamon

Using a potato peeler, peel the watermelon rind leaving a trace of pink on the inside for color. Cut the rind into pieces; let stand overnight in cold water with the alum. Drain well the next morning.

Bring the sugar, vinegar, oil of cloves and oil of cinnamon to a boil. Add the watermelon rind and bring to a boil again. Set aside until the next morning.

Next morning bring the mixture to a boil again; set aside.

Third morning, bring the mixture to a boil; seal in hot sterilized jars. Makes about 7 pints of pickles.
hgtv photo

Saturday, October 19, 2019


These muffins were a very popular item years ago at a now defunt Dallas, Texas cafeteria. They shared this recipe before closing down.

2 large eggs
1 cup sugar
1/2 cup vegetable oil
1 tsp vanilla
2 cups unpeeled shredded zucchini
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup raisins
1/2 cup chopped pecans, optional

Preheat the oven to 350 degrees.

Combine the eggs, sugar, oil, and vanilla together, mixing well. Add th zucchini; set aside.

In a separate bowl combine the flour, baking soda, baking powder, salt and cinnamon. Toss 1/4 cup of the mixture with the raisins and pecans.

Make a well in the center of the flour mixture. Add the zucchini mixture to the well of the flour mixture. Stir just enough to moisten. Stir in the raisins and pecans.

Spoon mixture into 24 greased muffin cups, filling each about 3/4 full. Bake at 350 degrees for 20 minutes.
the file photo

Friday, October 18, 2019


1 pkg (8-oz) elbow macaroni, cooked according to pkg directions, drained
3 tbsp butter
6 tbsp flour
2 cups tomatoes
1 tsp salt
1 onion, finely chopped
1 egg, beaten
1 1/2 cups creamed cottage cheese
1/4 tsp fresh ground black pepper
1/4 cup crushed corn flake cereal
2 tbsp melted butter

Preheat oven to 350 degrees.
Butter casserole dish.

Melt the3 tablespoons of butter in a saucepan. When completely melted, blend in the flour and cook over low heat, stirring constantly until lightly browned. Remove from the heat; add the tomatoes, salt, onion, egg, cottage cheese, and black pepper. Mix well then pour the mixture over the cooked and drained macaroni. Stir slightly to distribute evenly. Pour the mixture into the prepared casserole dish. Sprinkle the corn flake crumbs over all and drizzle with the butter. Bake at 350 degrees for about 45 minutes or until bubbly and heated through.
free clipart

Thursday, October 17, 2019



1 pkg (10-oz) frozen peas

2 tbsp butter
1/4 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 can cream of mushroom soup
1 can (8-oz)water chestnuts, drained and sliced
1 small jar pimentos, chopped
1/3 cup crushed cheese crackers

Cook and drain peas. Melt butter in a 10-inch skillet; saute the onion, celery, and bell pepper until crisp tender. Combine the peas, sauteed vegetables, mushroom soup, water chestnuts, and pimentos and pour into a buttered 8-inch square baking dish. Sprinkle the crushed cracker crumbs over the top of the mixture. Bake at 350 degrees for 25 to 30 minutes until bubbly and heated through.

free clip for reference only

Tuesday, October 15, 2019


1 1/2 cups white or yellow cornmeal

1 tbsp all-purpose flour
1 tbsp sugar, optional
2 1/4 tsps baking powder
1/2 tsp salt
1/2 tsp baking soda
2 eggs, lightly beaten
1 can cream-style corn
1 cup buttermilk
2/3 cup canola oil
2 cups shredded cheddar cheese
1 medium red bell pepper, finely chopped
1 jalapeno pepper, seeded and chopped
4 large green onions, chopped

Preheat oven to 350 degrees.
Grease or spray a 9 x 13-inch baking pan; set aside.

In a mixing bowl, combine the cornmeal, flour, sugar (if using), baking powder, salt, and baking soda; set aside. Combine the eggs, corn, buttermilk, and canola oil; stir into the cornmeal mixture just until blended. Fold in the cheese, peppers and onions. Pour into the prepared baking pan and bake at 350 degrees for 30 to 35 minutes until done.

file photo from thespruce used for reference only

Monday, October 14, 2019


This is another old recipe from my childhood hometown of Bedford, Indiana.

1 quart yellow corn meal
1 cup white flour
3/4 cup fine chopped onion
1/2 bunch parsley that is chopped very fine
1 1/2 cups milk
1/2 cup heavy whipping cream, whipped until foamy
5 whole eggs, beaten
1 tbp. granulated garlic
1 tbp. baking powder
1 tbp. sugar
1 tbp. salt
hot fat (oil) for frying

Mix all the ingredients (except for the fat) in a large glass or steel mixing bowl. Place bowl of mixture in the refrigerator for at least one hour while the seasonings blend.

Heat the fat in a large dutch oven (1/2 to 3/4 full). Heat oil to around 350 degrees. Using two tablespoons (one for dipping up the batter, one to push batter out into hot oil) put hush puppy batter into the oil being careful not to get splattered with hot oil. Fry the puppies until they are light brown, turning to brown all sides, for about 3 to 5 minutes. Serve warm after draining on toweling.

Yield: approximately 4 dozen hush puppies.

file photo

Saturday, October 12, 2019


1 1/2 lbs. hamburger meat
1 package taco seasons
1 carton sour cream - 8 oz
1 small yellow onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
1/2 lb cheddar cheese, grated

In a skillet, brown the hamburger meat. Stir meat while cooking to crumble. When meat is browned, drain off fat. Spread meat on the bottom of a 9 x 13-inch pan. Let meat cool 5 minutes. Layer on top of meat mixture: sour cream, onion, green pepper, tomatoes, and top with cheese. Serve with tortilla chips or corn chips.

Friday, October 11, 2019


This recipe is so old I don't even remember where I got it.

Combine in a skillet:
1 lb hamburger
1 large onion, chopped
Brown well and add:
1 can tomato soup (10 1/2-oz)
1 tsp. salt
3/4 tsp black pepper
1 Tbs. chili powder
1 can (12-oz) whole kernel corn
1/4 cup chopped green pepper

Mix well and let simmer 15 minutes. Turn into greased casserole or baking dish. Top with cornbread. Bake in moderate oven, 350 degrees for 20 minutes.

Stir together:
3/4 cup cornmeal
1 Tbs. sugar
1 Tbs. flour
1 1/2 tsp. baking powder

1 egg, well beaten
1/2 cup milk
1 Tbs. bacon drippings

Pour onto the beef mixture. Do not worry if this topping sinks during baking. It will rise again and look crispy.

Note: File Photo