Monday, January 21, 2019

MICROWAVE RANCHERO CHEESE DIP

This recipe is from an old Midwestern church cookbook.

1 jar (16-oz) American cheese spread
1/4 cup milk
2/3 cup sour cream
2 tbsp tomatoes with green chilies
1 tsp Worcestershire sauce

In a 1 1/2-quart casserole dish, combine the cheese, milk, and sour cream. Microwave mixture in a covered dish on high for about a minute, just until softened. Stir and add the Worcestershire sauce and the tomatoes with chilies. Microwave, covered, until heated through, about 3 to 4 minutes. Stir before serving. Serve warm with corn chips, tortilla chips, or fresh vegetables.

This recipe is from an old Midwestern church cookbook.




Clipart from clipart-library.com

Sunday, January 20, 2019

ORANGE PUNCH

Another old Southern Indiana recipe.

2 tall cans orange Hi-C drink
1 pkg orange Kool-Aid
1 bottle (2-liter) 7-Up soda
1 fresh orange

Prepare the Kool-Aid per package directions. Chill all the ingredients. Place all the ingredients, except the orange, in a large punch bowl. Cut the ends off the orange, slice into thin rings and float on top of the punch.

Note: Stock photo

Saturday, January 19, 2019

MS. DUNCAN'S OATMEAL PIE

This recipe is from an old Pentecostal Church Cookbook.

3/4 cup oats
2 eggs
3/4 cup sugar
3/4 cup white corn syrup
1 stick margarine, softened
1 tsp vanilla extract
1/2 cup pecans, optional
1 unbaked 9-inch pie shell

Mix the oats and sugar together in a medium mixing bowl. Add the eggs, corn syrup, margarine, and vanilla. Mix together well. Stir in pecans, if using. Pour mixture into the unbaked pie shell. Bake for 45 minutes at 350 degrees.
 Free Panda Clipart

CALIFORNIA FRESH APPLE CAKE

This old recipe is from West Covina, California.

4 cups coarsely diced apples
2 cups sugar
1/2 cup cooking oil
1 cup chopped nuts
2 eggs, well beaten
1 1/2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt

Heat oven to 350 degrees.

Mix apples and sugar thoroughly. Add the oil, nuts, eggs, and vanilla. In a small bowl, combine the flour, baking soda, cinnamon, and salt; add to the apple mixture. Combine mixture well. Pour mixture into a greased 9x13x2-inch baking pan. Bake at 350 degrees for 1 hour or until cake shrinks from the edge of the pan. Decrease heat to 250 degrees if you use a glass pan.

Thursday, January 17, 2019

CROCKPOT CHILI CHEESE DIP

This recipe is from an old church in Southern Indiana.

1 lb hamburger
8-oz can green chilies
1 tsp chili powder
1 lb Velveeta cheese
2 tsp Worcestershire sauce

Cut cheese into small pieces. Brown hamburger in a skillet and drain well. Put all ingredients together in a crock-pot, stir to blend and cook for at least an hour. If dip seems too thin, make a paste of 2 tablespoons flour whisked into 3 tbsp water. Add to the dip and whisk to blend.

 My first crock-pot was like this except mine was orange.
My dad got my mom, my sister, and myself all one alike.

Wednesday, January 16, 2019

VIRGINIA'S DEVILED EGGS

This recipe is from an old Monroe County, Indiana church cookbook.

6 hard boiled eggs
1/4 cup mayonnaise
1 tsp vinegar
1 tsp prepared mustard
1/8 tsp salt
dash of pepper
paprika for garnish

Cut eggs in half lengthwise; remove the yolks to a small mixing bowl and mash with a fork. Blend the mayonnaise, vinegar, mustard, salt, and pepper into the mashed eggs. Mix until well blended. Refill the egg whites with the mixture. Sprinkle paprika on top for garnish.

 Note: File Photo

Tuesday, January 15, 2019

JEAN'S BROCCOLI SALAD

This recipe is from an old Hoosier cookbook.

1 bunch fresh broccoli, washed, drained, and chopped
1 cup black olives, sliced
1/2 cup green onions, chopped
1/2 cup green bell peppers, chopped
3/4 cup mayonnaise
4 hard boiled eggs, chopped

In a large bowl, combine broccoli, olives, green onions and bell peppers. Add the mayonnaise and mix to blend. Add the chopped eggs and fold into the salad mixture. Refrigerate until serving time.

As you can see this cookbook has had lots of use!
I lost the front cover years ago.

Wednesday, January 9, 2019

SWEET CREAM BISCUITS

2 cups sifted flour
1 cup sweet cream
1 tsp salt
1 tbsp butter
2 tsp baking powder

Sift together the flour, salt and baking powder into a mixing bowl. Cut in the butter. Add cream and mix quickly. Roll out dough on floured surface and cut with biscuit cutter. Bake at 400 degrees for 12 minutes.

 File Photo (My biscuits are never this pretty!)

Tuesday, January 8, 2019

GOLDEN CRUMB BROCCOLI CASSEROLE

This recipe is an old Southern Indiana church recipe.

6 cups cut-up broccoli
1 can cream of mushroom soup, undiluted
1/4 cup mayonnaise
1/4 cup shredded cheddar cheese
1 tbsp pimento, cut up
1 1/2 tsp lemon juice
1/3 cup Ritz crackers, crushed into crumbs

Heat oven to 350 degrees.

In a saucepan barely cover broccoli with salted water. Cook about 10 minutes. Drain broccoli and place in a casserole dish. Combine the remaining ingredients and pour over the broccoli. Top with cracker crumbs. Bake at 350 degrees for 35 minutes.

Note: File Photo

Monday, January 7, 2019

CRISPY COUNTRY CHICKEN

This is an old recipe from a grocery store flyer.

1/2 cup mayo type salad dressing
1 tsp dried oregano
1 broiler-fryer (3 to 3 1/2 lbs), cut-up
1 cup crushed corn flakes cereal
1/4 cup grated Parmesan cheese
1 tsp garlic salt
1/4 tsp black pepper

Mix salad dressing and oregano is a small bowl; brush the chicken with the mixture.

Mix the corn flake crumbs, cheese, garlic salt and pepper. Coat the chicken with the cereal mixture. Place chicken in a very lightly greased 9 x 13-inch baking pan or dish.

Bake at 350 degrees for 1 hour or until the chicken is cooked through.

Modern version: Substitute about 2 pounds of boneless skinless chicken breasts halves for the broiler-fryer. Bake only about 30 to 35 minutes.

File Photo