Friday, November 13, 2015


This recipe is from an old Missouri restaurant's breakfast favorites.

2 tablespoons oil or butter
4 cups diced potatoes
1/4 cup chopped onions
1 cup chopped ham (or precooked bacon or sausage)
2 medium eggs
4 slices Amerian cheese (or your favorite cheese)

In a large frying pan, heat the oil or butter over high heat. Add the potatoes and onions and cook 5 to 7 minutes until lightly browned and tender, stirring often. Place the meat on top of potatoes and stir in. Break the eggs over the mess and then stir in. Cook, stirring gently, until eggs are done, about 2 to 3 minutes. When the eggs begin to firm, cover with the cheese, reducing heat to medium, and cover. Continue  cooking  until the cheese is melted, about 2 minutes. Serve immediately.

Makes 1 large mess or 2 servings.


2  bricks (8-oz each) cream cheese
1 4 cup mayonnaise
1/3 cup Parmesan cheese
1/4 cup chopped green onion
6 slices bacon, fried and crumbled
5-oz green olives, drained and chopped

Mix all together, chill and serve.

Thursday, November 12, 2015


This was my late mother's recipe.

2 cups diced cooked chicken breast
2 cups diced celery
1/2 cup water chestnuts, sliced
2 tbsp chopped onion
1 tbsp lemon juice
1 cup mayonnaise
1 can cream of mushroom soup
1/2 tsp salt
1/2 tsp pepper
2 cups Rice
1 pkg (18-oz) grated cheese

Prepare rice according to package directions. Mix soup, mayonnaise, salt, pepper and lemon juice. Add remaining ingredients. Mix well. Place in a 9 x 13-inch baking pan. Sprinkle with crushed potato chips or Ritz cracker crumbs. Bake at 350 degrees for 30 minutes.

Wednesday, November 11, 2015


1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom soup
1/2 cup milk
1 cup frozen peas
2 cans (approximately 6-oz each) TUNA, drained and flaked
2 cups medium egg noodles, cooked and drained
2 tbsp dry bread crumbs
1 tbsp butter, melted

Combine the soup, milk, peas, tuna and noodles in a 1 1/2-quart casserole dish.

Bake are 400 degrees for 20 minutes or until hot and bubbly. Stir.

Combine bread Crumbs and melted butter; sprinkle over casserole. Bake another 5 minutes or until golden brown.

Yield: Serves 4

Wednesday, August 26, 2015


4 lb potatoes, peeled and cubed
1 lb carrots, cut in half-inch chunks
6-8 green onions, sliced thin
1/2 cup butter
1 cup sour cream
1 1/4 tsp salt
Dash of freshly ground black pepper
3/4 cup shredded cheddar cheese

Preheat oven to 350 degrees.
Butter a 9 X 13-inch baking dish or pan; set aside.

In a large pan place the potatoes and carrots with enough water to cover completely with enough water to cover; add 1/2 teaspoon salt and bring to a boil. Boil until tender and drain. Mash potatoes/carrots and set aside.

Melt the butter in a skillet over medium heat and add the onions. Saute onions until tender; add to the potato mixture. Add the sour cream, salt and pepper and mix until blended. Transfer mixture to the prepared baking dish; sprinkle cheese over the top.

Bake, uncovered, 30-40 minutes until heated through.

Yield: Approximately 12 servings

Tuesday, August 25, 2015


This recipe is from my 1967 BH&G cooking with HERBS and Spices booklet.

Beat together 1/3 cup salad oil and 3 tablespoon vinegar. Stir in 1 1/2 teaspoons snipped dill or 1/2 teaspoon dried dill weed, 1/4 teaspoon each sugar and salt, and 1/8 teaspoon pepper.

Pour mixture over 1 large cucumber, pared and sliced paper-thin. Refrigerate several hours.

Sunday, August 23, 2015


A wonderful lady in the area of Southern Indiana where I grew up published a cookbook many years ago. She was a great cook and we all loved her recipes. Here is one of them.

Click on recipe to enlarge for easier reading.

Saturday, August 22, 2015


Imperial Sugar began in 1843 in South Texas. On their 150th anniversary they shared some of their recipes and this is one of them.

4 cups Imperial Granulated Sugar
6 cups water
Juice of 6 oranges (2 cups)
Juice of 3 lemons (1/2 cup)
1 can (46-oz) unsweetened pineapple juice
10 medium bananas, crushed
4 quarts ginger ale, chilled

In a large kettle, combine Imperial Granulated Sugar and water; boil 3 minutes. Cool. Mix juices with crushed bananas; stir syrup into fruit juice mixture. Pour into 6 refrigerator trays or other freezer containers; freeze. At serving time set out at room temperature 5 to 10 minutes. Spoon into 8-ounce glasses, filling halfway. Add a little ginger ale and beat with spoon. Fill glass with ginger ale. Makes about 40 8-ounce glasses.

1906 Cunningham Raw Sugar Mill and Refinery. Built in 1843 the Cunningham Mill was the beginning of the Imperial Sugar Company.

Friday, August 21, 2015


1 pkg (11-oz) oyster crackers
1 or 2 (according to your taste) packets original Hidden Valley dressing mix
3/4 cup vegetable oil
1/4 tsp dill weed

Pour dressing mix, dill weed and crackers into a bag. Shake them until they are well coated. Store in a tightly covered container. Makes 6 cups.

Wednesday, August 19, 2015


1 lb cubed beef stew meat

2 Tbs. flour
1 Tbs fat (shortening or oil)
1 chopped onion
1 large potato that's peeled and cut into chunks
2 sliced carrots
1 turnip (cut into chunks)
1 beef bouillon cube
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. flour
1/4 cup water
1 can peas, drained
1 can whole-kernel corn, drained
1 can cut green beans, drained

Toss the meat with the 2 Tbs. flour. Heat fat in a Dutch oven over medium-high heat. Add the beef and cook, stirring often, until browned. Add the onion and cook, stirring often, for 5 minutes or until softened. Add the potato, carrots, turnip, bouillon cube, spices and enough water to cover all. Put lid on Dutch oven and bring to a boil. Reduce the heat to medium-low and cook for 1 hour or until the meat is tender. Mix the 1/4 cup water with the 2 Tbs. flour and stir into the stew with the canned vegetables. Bring to a boil and cook a few minutes until thickened and heated through.

Garnish as desired.

Serves 6