Monday, September 24, 2018

BAKED SWISS CHICKEN

This is a recipe from a 1950s schoolmates mother.

1 frying chicken, cut-up
8 oz pkg Swiss cheese
1 can Cream of Chicken Soup
Salt, to taste
Pepper, to taste
Flour for coating chicken

Preheat oven to 350 degrees.

Season chicken pieces with salt and pepper. Roll the chicken in flour and lightly brown in a large heavy skillet with melted shortening. Remove chicken from skillet and place in an ungreased baking dish. Add the soup to the chicken drippings in the skillet. Stir until smooth and pour around the chicken pieces. Put Swiss cheese slices over the chicken pieces. Bake 45 to 50 minutes at 350 degrees.

Saturday, September 22, 2018

TANGY LEMON BARS

This recipe is from an old church cookbook.
Crust:
2 cups all-purpose flour
3/4 cup butter
3/4 cup sugar

Glaze:
1 cup powdered sugar
1 tbsp softened butter
1 1/2 tbsp lemon juice
1/2 tsp vanilla

Filling:
4 eggs
2 cups sugar
2 tsp grated lemon peel
1/8 tsp salt
1/4 cup lemon juice
1/4 cup flour
1 tsp baking powder

Preheat oven to 350 degrees.

In a 3-quart mixing bowl, combine all three crust ingredients. Mix at medium speed of an electric mixer, scraping sides of the bowl often until crumbs are fine. Pat the mixture into the bottom of an ungreased 9 x 13-inch baking pan. Bake at 350 degrees for 18 to 22 minutes or until light brown around the edges. In the same 3-quart bowl, combine the eggs, sugar, lemon peel, salt and lemon juice. Blend on medium speed 1 or 2 minutes. Add the flour and baking powder; blend well. Pour the filling onto the hot crumb crust. Return to the oven and bake another 23 to 25 minutes or until the top is golden brown. Glaze when the bars are completely cooled.

To make the glaze, combine all the ingredients in a 1 1/2-quart mixing bowl. Blend on medium speed of electric mixer about 2 minutes or until smooth. Spread over cooled filling.

Note: These bars freeze well.
 
 Note: File Photo

Friday, September 21, 2018

PECAN SURPRISE BARS

1 pkg yellow cake mix
1/2 cup butter
1 1/2 cups corn syrup
1/2 cup brown sugar
4 eggs
1 cup chopped pecans

Preheat oven to 350 degrees.

Reserve 2/3 cup cake mix; set aside.

In a medium mixing bowl, combine the remaining cake mix, butter, and 1 of the eggs. Mix until crumbly. Press the mixture onto the bottom of a 9x13-inch baking pan. Bake at 350 degrees for 15 minutes.

Using an electric mixer, combine the reserved cake mix, syrup, brown sugar and remaining three eggs. Beat the mixture for 2 minutes. Pour over the partially baked crust. Sprinkle the pecans over the top of the mixture. Bake at 350 degrees for 30 minutes. Cut into cookie bars.

 Note: File Photo

Thursday, September 20, 2018

SPOON BREAD

This is an old Tennessee hills recipe.
2 cups white corn meal
2 1/2 cups boiling water
1 1/2 tbsp melted butter
1 1/2 tsp salt
2 egg yolks, beaten
1 tsp baking soda
1 1/2 cups buttermilk
2 egg whites, beaten

Preheat oven to 375 degrees.

Add corn meal slowly to boiling water. Let stand for 3 minutes. Add butter to the corn meal mixture. Stir in salt, egg yolks, baking soda, and buttermilk. Fold in the egg whites and turn into a greased baking dish. Bake at 375 degrees for 40 minutes.

 Photo from TOH used for reference only.

Wednesday, September 19, 2018

PINEAPPLE-REFRIGERATOR MALLOW

1 lb marshmallows
1/2 cup milk
1 #2 can crushed pineapple
1 pint heavy cream, whipped
1/2 cup chopped walnuts
1 1/3 cups Graham cracker or vanilla wafer crumbs

Melt marshmallows in milk over hot water. Add crushed pineapple and cool; then add whipped cream and walnuts. Line a 13x9-inch pan with 1 cup of crumbs. Pour the pineapple mixture in. Sprinkle remaining crumbs over top. Let stand in refrigerator overnight. Cut in squares and serve with additional whipped cream, topped with a maraschino cherry.

To Freeze: Prepare pan by lining with aluminum foil. Then proceed as above. When thoroughly chilled, wrap pan completely in foil, seal and freeze.

To Prepare Frozen Dessert for Eating: Remove outer wrapping of foil. Let stand 1 1/2 hours in refrigerator before serving.
 Note: File Photo for reference.

Tuesday, September 18, 2018

HOMEMADE FRENCH DRESSING MADE WITH CATSUP

1/2 cup salad oil
1/4 cup vinegar
1 tsp salt
1 tsp paprika (scant)
1/2 cup sugar
1/2 cup catsup
1/2 medium onion, grated
juice of 1/2 lemon

Put all ingredients in a pint jar and shake well. Will keep indefinitely in the refrigerator.

 Note: File Photo

Monday, September 17, 2018

WANDA'S GINGER CREAM COOKIES

This recipe is from an old church cookbook.

1/4 cup soft shortening
1/2 cup sugar
1 small egg
1/2 cup molasses
1 tsp soda
1/2 cup hot water
2 cups flour
1/2 tsp salt
1 tsp ginger
1/2 tsp ground cloves
1/2 tsp cinnamon

Mix shortening, sugar, egg, and molasses. Stir in soda which has been dissolved in the hot water. Sift together flour, salt, ginger, cloves, and cinnamon and add to the other ingredients. Chill dough. Drop onto lightly greased cookie sheet. Bake until set (when lightly touched with the tip of your finger, almost no imprint remains). While slightly warm, frost with the following icing.

ICING:
3/4 cup sifted confectioners' sugar
1/4 tsp vanilla
1 tbsp milk or cream

Blend all the ingredients together until smooth. Add a few more drops of milk or cream if the icing is too thick.
 Note: File Photo

Sunday, September 16, 2018

SWEET PICKLE STICKS

I got this recipe in the 1970s from one of my best friends when I was a young housewife in Southern Indiana. These pickles are great!

Wash and cut into sticks enough cucumbers for 7 quarts.
Pour boiling water over the cucumbers and let sit overnight.
The next day, drain the cucumbers and pack into clean canning jars.

Combine the following ingredients in a large saucepan and boil for 5 minutes:
7 cups cider vinegar
6 3/4 cups sugar
6 tbsp salt
3 tbsp celery seed
3 tbsp mustard seed
6 tsp tumeric
Green food coloring, optional

Pour the hot mixture over the cucumbers in the jars. Have jar lids boiling in water. Seal the jars with the hot lids. Process in boiling water bath for 5 minutes to seal well.



Saturday, September 15, 2018

TRIPLE LEMON CAKE

This recipe is from an old newspaper clipping.

4-serving size pkg of lemon gelatin
3/4 cup hot water
1 6-oz can frozen lemonade concentrate, thawed
1 1/2 cups powdered sugar
1 box lemon cake mix
4 eggs, lightly beaten
1/2 cup vegetable oil

Preheat oven to 300 degrees. Grease either a Bundt pan or a 9 x 13-inch pan.

Combine gelatin and hot water in small bowl. Set aside. Mix lemonade and powdered sugar in another bowl; set aside. In a large mixing bowl, combine remaining ingredients and beat with electric mixer for 2 minutes. Add the gelatin mixture. Pour batter into the prepared baking pan. Bake at 300 degrees for 50 minutes or until no imprint remains when lightly touched. Remove from oven.

If using a 9x13-inch pan, prick top with a fork and pour the lemonade mixture over the cake. If using a Bundt pan, turn cake out of pan after 10 minutes. Prick top with fork and pour lemonade mix over the top.

NOTE: This is a very moist cake that freezes easily.

 Note: This is a file photo that is used for reference only.

Friday, September 14, 2018

BANANA NUT BREAD BAKED IN A JAR

This recipe is from an old newspaper clipping.

2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 bananas, mashed
2/3 cup water
3 1/3 cups all-purpose flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
2/3 cup chopped pecans

Preheat oven to 325 degrees.

Cream shortening and sugar together. Beat in the eggs, bananas, and water. Sift together flour, baking powder, baking soda, salt, cinnamon and cloves. Add the flour mixture to the banana. Stir the nuts into the mixture.

Pour the batter into greased wide mouth pint jars, filling them 1/2 full. Do not put lids on the jars for baking! Bake at 325 degrees for about 45 minutes. When done, remove from the oven one jar at a time. Clean sealing edge with a paper towel or cloth and screw lid on firmly. The heat will vacuum seal the jars to keep the bread. Be sure to check the lids periodically to be sure they are still sealed.

Note: File Photo