Tuesday, December 12, 2017

HELLO DOLLY BARS

This is a recipe from a lady I did volunteer work with at the elementary school my oldest daughter attended many years ago. I hope you will enjoy it as much as we did.

1 stick margarine
1 cup graham cracker crumbs
1 cup coconut
1 cup chopped nuts, optional
1 cup chocolate chips
1 can sweetened condensed milk

Preheat oven to 300 degrees. Melt the margarine in a 9-inch square pan. Put the graham cracker crumbs over the melted margarine, then layer the coconut, chopped nuts (if using), and the chocolate chips. Pour the sweetened condensed milk over the top of the layers. Bake at 300 degrees for 30 minutes. Allow to cool before cutting.


Wednesday, December 6, 2017

RHUBARD CRUNCH PIE

This recipe is from an old community cookbook from Indiana.

1 1/4 cups sugar
6 tbsps flour
1/4 tsp salt
1/2 tsp cinnamon
4 cups diced rhubarb
1 unbaked 9-inch pie shell
2 tbsps butter

Sift sugar with flour, salt, and cinnamon. Combine with rhubarb, tossing lightly to coat all the rhubarb. Pour into the pastry shell. Dot with butter.

Crunch Topping:

1/2 cup packed brown sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup butter

Blend brown sugar, flour, cinnamon, and butter until mixture resembles coarse crumbs. Sprinkle over rhubarb. Bake at 450 degrees for 15 minutes. Lower oven temperature to 375 degrees and bake for 40 minutes longer or until the rhubarb is tender and the topping is browned.

Note: File Photo



Tuesday, December 5, 2017

UNBEATABLES

This recipe is from the 17th Annual Pillsbury Bake-Off Recipe Book pictured below. This is one of my older cookbooks, dated 1966. That makes this recipe 50 years old.

2 cups confectioners' sugar
1/2 cup Pillsbury's Best Flour (Regular, Instant Blending or Self-Rising*)
1/2 tsp baking powder
1/2 cup (3 to 4) egg whites
2 cups chopped Diamond Walnuts
1/2 cup chopped dried apricots

Oven 325                                                                        36 cookies
In mixing bowl, combine sugar, flour, baking powder and egg whites. Add walnuts and apricots; mix well. Drop by teaspoonfuls onto well-greased cookie sheets. Bake at 325 degrees for 15 to 18 minutes.
*For use with Pillsbury's Best Self-Rising Flour, omit baking powder.

Variations: Substitute 1 cup peanut butter pieces for the apricots.
Substitute 1 cup flaked coconut for the apricots. Add 1/8 tsp cinnamon and 1/8 tsp nutmeg with the flour.
Substitute 1 cup semi-sweet chocolate pieces for the apricots.

Monday, December 4, 2017

ETHEL'S STUFFED GREEN PEPPERS

This recipe is from an old lady in the community where I grew up (many years ago).

1 1/2 lb ground beef
large onion
2 eggs, beaten
1 can whole kernel corn
bread crumbs to thicken
2 tsp Worcestershire sauce
1 tbsp steak sauce
salt and pepper to taste
6 to 8 large green peppers
tomato juice

Parboil peppers which have had seeds removed, until just tender. Stuff with ground beef mixture which has been previously sauted and drained and mixed with eggs, corn, bread crumbs, sauces, salt and pepper. Cover with tomato juice in a large baking dish and bake at 350 degrees for 1 hour.

 File Photo

Sunday, December 3, 2017

GRANDMA WILSON'S ELEGANT RHUBARB PIE

This is a recipe from my late mother-in-law who was a very good cook up into her 80s. The photo is a nytimes file photo.

1 1/2 cups sugar
2 tbsps flour
1/4 tsp salt
2 tbsps melted butter or margarine
1 egg, slightly beaten
3 cups rhubarb, cut into 1-inch pieces
Pastry for a two crust 9" pie

Cream together sugar, flour, salt, butter and egg. Spread rhubarb in the bottom of a pastry lined 9-inch pie pan. Spread the sugar mixture over the rhubarb and cover with a top pastry. Make slashes in crust for air to escape. Pinch edges together securely. Bake at 450 degrees for 45 minutes.

Friday, December 1, 2017

SWEET POTATO PIE


I have no idea if this was really a recipe from Elvis. I do know he loved his Southern Foods and this is a Southern Food staple.

Thursday, November 30, 2017

BATTER FOR FRYING FISH AND VEGETABLES

This recipe is one I found in an old volunteer fire department cookbook from Southern Indiana.

2 eggs, beaten
1 cup milk
1 1/2 cups all-purpose flour
2 tsps baking powder
1 tsp salt

In a small mixing bowl, place the beaten eggs. Add the milk to the eggs and blend well. Mix together the flour, baking powder and salt. Add to the milk and egg mixture. Heat oil to approximately 350-360 degrees. Dip fresh fish fillets into the batter, then gently drop into the hot oil. Fry until golden brown and fillets rise to the top of the oil. To keep your oil from cooling down too much, only add a couple of pieces of fish at a time. After removing fish from the oil, drain on paper toweling for a couple of minutes.

This batter is also great for making fried onion rings, fried zucchini, etc.

Note: File Photo

Monday, November 27, 2017

ALI'S SMOKY BEEF CHEESE BALL

I am a member of a facebook group, Olden Days of Christmas Town Recipes, Memories, and More. This is a recipe one of the members, Ali Van Arsdall posted. Sounds delicious. I plan to make it.




Saturday, November 25, 2017

KELLOGG'S NACHOS CASSEROLE

This recipe is from an old Kellogg Company advertisement.

1 cup chunky taco sauce
1 can (4-oz) green chilies, chopped
1 lb ground beef
1/2 cup chopped onions
1/4 tsp ground cumin
1 cup refried beans
2 cups shredded cheddar cheese
1/4 cup water
4 cups corn flakes cereal
chopped tomatoes, optional
sour cream, optional
chopped green onions, optional
sliced black olives, optional

In a small bowl, combine taco sauce and chilies; set aside.

In a large frying pan, cook ground beef and onions until meat is browned. Drain off the drippings. Add cumin, beans, half the cheese, half the taco sauce mixture, and water. Pour half the corn flakes into a lightly greased 12 x 7 1/2 x 2-inch (2-qt) baking dish. Cover with the meat mixture. Top with remaining taco sauce mixture. Sprinkle with the remaining corn flakes.

Bake in a preheated 350 degree oven for about 25 minutes or until thoroughly heated. Sprinkle with remaining cheese. Bake just until the cheese melts. Garnish with chopped tomatoes, sour cream, chopped green onions and sliced black olives, if desired.

Yield: 6 servings.

Note: File Photo

Friday, November 24, 2017

PEPPERMINT STICK CAKE

Click on picture to enlarge. You may still need a magnifying glass!