Saturday, June 22, 2019


This is an old recipe from the area where I grew up in Southern Indiana. These meatballs were served as appetizers.

2 eggs, beaten
1/3 cup milk
2 tbsp minced onion
1 tsp Worcestershire sauce
1/8 tsp garlic powder
1 lb ground beef
2/3 cup mashed potato flakes

In a medium mixing bowl combine the eggs, milk, and mashed potato flakes; allow to stand for a minute. Add the onion, Worcestershire sauce, garlic powder, and crumbled ground beef; mix together well. Shape into 1-inch meatballs. Add a tablespoon of shortening or oil to a heavy frying pan and heat over medium-high heat. Add the meatballs to the hot pan and cook over medium heat until brown. May be kept in oven, covered loosely with foil, on lowest heat until ready to serve.

Dip for Meatballs:

1 cup sour cream
2 tsp milk
1 tbsp brown gravy mix

Combine the sour cream and milk in a small saucepan. Whisk in the brown gravy mix. Heat thoroughly over a medium-low heat. Serve with the meatballs.

Sorry, no photo.

Friday, June 21, 2019


This is a recipe from an old Southern Indiana church. I remember my mother loved this salad but dad didn't like it very much.  To please herself and not hear him asking why she made it, she would make it to take to pitch-ins at family dinners and church meals.

1 large container cottage cheese
1 large box orange gelatin
1 large can crushed pineapple, drained
1 can Mandarin oranges, drained
1 small carton frozen whipped topping, thawed

In a large bowl, mix the cottage cheese and dry gelatin together. Add the pineapple and oranges and blend in. Gently fold in the whipped topping. Chill all day or overnight.

Garnish with 2 or 3 Mandarin orange slices and a mint leaf, if desired.

Note: file photo

Wednesday, June 19, 2019


4 cups shredded cabbage
1 cup chopped apple
1/2 cup chopped celery
1/2 cup raisins
1/4 cup chopped walnuts
1 cup mayo-style salad dressing
1/4 cup French dressing
1 tsp salt
pepper to taste

In a large bowl toss the cabbage, apple, celery, raisins, and walnuts.

In a small bowl, mix together the salad dressing, French dressing, salt and a dash of pepper to make the slaw dressing. Add the dressing to the cabbage mixture and mix lightly. Refrigerate until serving time.

Serves 8

Thursday, June 13, 2019


This recipe is from the community where I attended school as a child.

1/2 cup sugar
1/4 tsp salt
1 tsp all-purpose flour
5 tbsp pineapple juice
3 tbsp cider vinegar

In a small saucepan, combine all the above ingredients. Bring to a boil over medium-high heat and boil for 5 minutes. Remove from heat and allow to cool.

1 small head of cabbage
1 cup miniature marshmallows
1/2 cup crushed pineapple, drained

Shred cabbage and pat dry with paper towels. Add the marshmallows and pineapple. Toss ot with the cooled dressing until well coated.

This photo is not this recipe.
It is from the busybaker and used for reference only!

Wednesday, June 12, 2019


This is an old recipe from the 60s.

8 Milky Way candy bars (not the large size)
3 sticks butter or margarine
4 1/2 cups sugar
4 eggs, beaten
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1 1/4 cup buttermilk
1 cup chopped pecans
1 small can evaporated milk
1 6-oz pkg chocolate chips
1 cup marshmallow creme

In a saucepan combine the candy bars and 1 stick of the butter or margarine. Cook over low heat, stirring constantly, until melted. Set aside.

Cream two cups sugar and 1 stick of the butter or margarine in a bowl; beat in the eggs, one at a time. Sift the flour and the baking soda together; add to the sugar mixture alternately with the buttermilk. Stir in the candy mixture. Add the pecans and mix in well. Pour into a greased and floured oblong baking pan. Bake at 325 degrees for 1 hour and 10 minutes.

Combine the remaining butter, sugar, and the evaporated milk in a saucepan and cook to the soft-ball stage, stirring frequently. Remove from the heat and add the chocolate chips and marshmallow creme. Cool slightly. Beat until thick and spread over the cake.

This pinterest photo is used as reference only.

Friday, May 31, 2019


I got this recipe many years ago with my first blender.

3/4 cup milk
2 eggs
2 slices bread, torn into pieces
1/4 of a small onion
1 tsp salt
1/2 tsp ground sage
dash black pepper
2 lbs ground beef
1 cup milk
2 tbsp all-purpose flour
4-oz sharp process American cheese, cut into cubes (1 cup)
1/2 slice canned pimento

Place 3/4 cup milk, eggs, bread, onion, salt, sage, and pepper into a blender container. Blend until combined then add to the ground beef in a large mixing bowl. Mix together well. Pat the meat mixture into a 9x5x3-inch loaf pan. Bake at 350 degrees for 1 1/2 hours.

Prepare cheese sauce by placing remaining ingredients in the blender container. Blend until ingredients are combined and cheese is finely chopped. Transfer the mixture to a saucepan; cook and stir over low heat until the sauce is thick and smooth. Place meat loaf on a serving platter then spoon the cheese sauce over the top.

Yield: 8-servings
This is not this recipe! This is a file photo used for reference only.

Wednesday, May 29, 2019


This recipe is older than two of my children who have given me seven grandchildren.

2 cups applesauce
1 tsp cinnamon
1 tsp cornstarch
1 tbsp cold water
1 (scant) cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 pkg (3-oz) cream cheese
3/4 cup shredded sharp cheddar cheese

In a saucepan mix the applesauce and cinnamon. In a small cup mix the cornstarch and water together until smooth; add to the applesauce and cinnamon. Cook, stirring, over medium heat for about 15 minutes or until the mixture is almost dry. Allow to cool.

In a bowl, combine the flour, baking powder, and salt. Cut the butter and cream cheese into the flour mixture. Shape dough into a ball and chill.

Roll the dough out on a lightly floured surface and cut into 3-inch rounds. Place 1 tablespoon of the applesauce mixture and 1 teaspoon of the shredded cheese on half of each round. Moisten the edges of the rounds with water. Fold the round over and press the edges together to seal. Using a fork, pierce top a few times to allow steam to escape. Place turnovers on a baking sheet and place in a 425 degree oven. Bake for 15 minutes or until browned. Sprinkle the tops lightly with cinnamon sugar and serve while hot.

Yield: 3 dozen
This is a file photo.

Tuesday, May 28, 2019


According to the late country music great, his mother taught him this recipe when he was a youngster.

2 cups sugar
2 heaping tbsps cocoa
1/2 tsp salt
1/4 cup Log Cabin syrup
milk as needed
2 tbsp butter
1 tsp vanilla
2 tbsps peanut butter
1/2 cup chopped English walnuts

Mix sugar, cocoa, salt and syrup in a saucepan. Add enough milk to make it soupy, but very thick. Bring to a boil and boil until the sugar is dissolved (4 to 5 minutes). Test for doneness by dropping a spoonful into a cup of cold water until it forms a soft ball. Remove from the heat and add butter and vanilla. Stir until it begins to cool. Add the peanut butter and walnuts. Pour into a large platter until it cools then cut into squares.

Note: File Folder

Monday, May 27, 2019


This is the chocolate fudge my mother made when I was a child in the 1940s.

2 cups sugar
1 cup milk (she usually used evaporated)
2 tbsp cocoa powder
butter the size of an unshelled walnut
1 cup chopped nuts (in Indiana we used hickory nuts)

Cook all ingredients, except the nuts, in a medium saucepan. Stir often and cook to the soft ball stage (forms a soft ball when dropped into cold water). Remove from heat. Add the nuts. BEAT!! until cool. Quickly pour into a buttered 9 x 9-inch pan. Allow to cool completely before cutting into small squares.
File Photo

Friday, May 24, 2019


I have had this recipe clipping for so long, I have no idea where I got it. It is years and years old.

about 2 1/4 cups all-purpose flour
1/3 cup water
2 eggs
1 tbsp olive oil
1 tsp salt

In a large bowl with a wooden spoon, stir the flour with the remaining ingredients to make a stiff dough. On a well floured surface, knead the dough until smooth and no longer sticky. This should require around 20 kneads. Wrap dough in plastic wrap and let rest for 30 minutes. This makes the dough easier to roll out. (Or, if using a modern day food processor with knife blade attached, blend all ingredients 10 to 15 seconds to form a smooth ball. Do not knead the dough; wrap and let rest for 30 minutes.) Cut into your preferred shapes.

Yield: 1 lb of pasta
                                     file photo