Tuesday, December 30, 2008


This recipe, to the best of my knowledge, is from an old midwestern church.

2 cups sugar
1/4 cup light corn syrup
1/8 tsp salt
1/2 cup milk
1/2 cup butter or margarine
2 squares chocolate

Mix in saucepan; stir over low heat until butter and chocolate are melted. Boil one minute or until a candy thermometer reads 220 degrees. Remove from heat, add vanilla and beat until thick.

Note: For a delicious white frosting, omit the chocolate and make exactly like the above.

Saturday, December 27, 2008


This recipe is from a lady my sister worked with many years ago.

2 cups sugar
1/2 cup cocoa
1/2 cup butter or oleo*
2/3 cup evaporated milk
2 eggs, beaten
2 tsps vanilla
1 cup flaked coconut
1 cup nuts,chopped
1 lb vanilla wafers or graham crackers, crushed


2 cups powdered sugar
3 tbsps cocoa
4 tbsps oleo*
1 tsp vanilla
4 to 5 tbsps evaporated milk

In a large saucepan, combine sugar, cocoa, butter and evaporated milk. Cook the mixture over low heat until the butter melts. Increase heat to medium and bring to a boil while stirring. Boil for 2 minutes and remove from the heat and stir in the beaten eggs. Return to heat and stir in the vanilla, coconut, nuts and vanilla wafers or graham crackers. Pour mixture into a well buttered 9x13-inch baking pan. Make frosting by combining all of the frosting ingredients together. Frost immediately. Cool completely before cutting into bars.


Yield: 3 lbs.

Tuesday, December 23, 2008


Origin Unknown

3 cups flour
2 cups sugar
1 tsp salt
2 tsp baking soda
6 tbsp cocoa
3/4 cup salad oil
2 tbsp vinegar
2 tsp vanilla
2 cups water

Preheat oven to 350 degrees.

Sift flour, sugar, salt, baking soda, and cocoa powder into an ungreased 9 x 12-inch baking pan. Beat with a fork along all edges, then middle until well blended, turning pan as you beat. Bake 45 minutes.

NOTE: See the comment from edmond76 regarding better mixing instructions. Seems this recipe omitted some of the mixing instructions. Unfortunately some of these people were pretty vague. Thanks to edmond76 for pointing this out to us.

Saturday, December 20, 2008


This recipe was cut from an old box. I would imagine it was a cornstarch box.

1 cup sugar
3 tbsp cornstarch
1 1/2 cups cold water
3 egg yolks, slightly beaten
Grated rind of 1 lemon
1/4 cup lemon juice
1 tbsp margarine
1 baked 9-inch pastry shell
3 egg whites
1/3 cup sugar

In a 2-qt saucepan stir together the 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring mixture to a boil over medium heat; boil one minute. Remove pan from the heat. Stir lemon rind, lemon juice and margarine into the mixture. Cool slightly. Pour mixture into the prepared pastry shell. In a small mixer bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in the 1/3 cup of sugar; beat until stiff peaks form. Spread meringue over filling starting with the edge and sealing meringue to crust. Continue filling in the center until all meringue is piled on the filling. Bake in a 350 degree oven for 15 to 20 minutes or until lightly browned. Cool before slicing.

Wednesday, December 10, 2008


This is a recipe that came in an old mailing from the American Heart Association many years ago.

3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsps salt
1 1/2 tsps cinnamon
1 tsp nutmeg
1 cup sugar
1 cup oil
4 eggs or egg substitutes (or 8 egg whites)
2/3 cup water
2 cups canned pumpkin
1 cup chopped pecans

Sift together the flour, soda, salt, cinnamon, and nutmeg. Add sugar to flour mixture and mix thoroughly. Make a well in the center of the dry ingredients and add all at once the following ingredients: oil, eggs, water and pumpkin. Mix well then add in the pecans. Pour batter into 4 8x4-inch loaf pans, filling each pan about half full. Bake at 350 degrees for one hour or until a wooden toothpick inserted in the center of the loaf comes out clean.

Yield: 4 loaves 1/16 of a loaf equals approximately 85 calories

Friday, December 5, 2008


I know I have been making this recipe for my family for forty years. I hadn't even thought of it as an old recipe until I ran across it in my late mother's recipe files and realized how long I had been making it. These are excellent and make a perfect dessert for the office, church or other "pitch-ins", or just to please your family. My family enjoys them made with chocolate chips or butterscotch chips. I'm sure they would be good with toffee chips, peanut butter chips, etc. Try making them with your family's favorite chips. They are sure to please!

1/2 cup margarine
1 1/2 cups graham cracker crumbs
1 can (14 oz) sweetened condensed milk
1 pkg (6 oz)semi-sweet chocolate chips (or any flavor)
1 can (3 oz)flaked coconut (or 1 1/3 cups)
1 cup chopped nuts (I prefer pecans)

Preheat oven to 350 degrees for a metal pan or 325 degrees for a glass pan.

In a 9x13-inch baking pan, melt margarine in the oven. Remove from oven and sprinkle graham cracker crumbs over the margarine. Pour sweetened condensed milk evenly over the cracker crumbs and butter. Top with the chips, coconut, and nuts. Press down lightly, using a large spatula or the back of a large spoon. Bake for 15 to 20 minutes or until lightly browned. Cool. Cut into bars. To store, cover loosely and store at room temperature.

Friday, November 28, 2008


This recipe was in an old Hershey's recipe give-away.

1 2/3 cups all-purpose flour
1 1/2 cups sugar
1/2 cup Hershey's cocoa
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 eggs
1/2 cup shortening
1 1/2 cups buttermilk or sour milk*
1 tsp vanilla extract
Chocolate Glaze (recipe below)

Heat oven to 350 degrees. Generously grease and flour a 12-cup Bundt pan. In the large mixer bowl, blend flour, sugar, dodoa, baking soda, baking powder, and salt; add remaining ingredients except chocolate glaze. Beat on low speed for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour batter into prepared Bundt pan. Bake for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan and place on a wire rack to cool completely. Drizzle with the chocolate glaze.

Yield: 12 to 16 servings

*If you don't have buttermilk, you can use 1 1/2 tablespoons vinegar plus milk to equal 1 1/2 cups. Allow to sit for a couple of minutes before using.

Chocolate Glaze:

1/4 cup sugar
1/4 cup water
1 cup Hershey's Semi-Sweet Chocolate Chips or Mini-Chips

In a small saucepan, bring water and sugar to a rolling boil, stirring until the sugar is dissolved. Remove pan from heat. Immediately add the chocolate chips. Stir mixture with a wire whisk until the chips are melted and the mixture is smooth. Cool until slightly thickened. Drizzle over top of cake.

Note: For a pretty presentation, add a few chopped pecans around the top of the cake over the glaze.

Saturday, November 22, 2008


8 hard-cooked eggs, coarsely chopped
1 cup minced celery
1/4 cup salad dressing
1 tsp Worcestershire sauce
1 tbsp lemon juice
1 tbsp finely minced onion
salt and pepper to taste
6 thick tomato slices
salad greens

Combine eggs, celery, dressing, Worcestershire sauce, lemon juice, onion, salt and pepper; mix well. If mixture is too dry, add a little more salad dressing. Chill. When ready to serve, place tomato slices on a bed of salad greens. Using a small ice cream scoop, place a scoop of the egg mixture in the center of each tomato slice. Sprinkle with paprika. Garnish with celery curls and additional seasoning, if desired. Serves 6.

Wednesday, November 19, 2008

Old Fashion Pumpkin Bars

This recipe is from a 1970s church cookbook.

1 cup oil
2 cups sugar
2 cups pumpkin
4 eggs
2 cups flour
2 tsp baking powder
1 tsp soda
1/2 tsp salt
2 tsp cinnamon

Preheat oven to 350 degrees.

Beat oil, sugar, pumpkin and eggs together until well blended. Combine flour, baking powder, soda, salt, and cinnamon together in a sifter. Sift mixture into the pumpkin mixture. Blend well. Grease a jelly roll pan and pour batter into prepared pan. Bake at 350 degrees for 20 to 25 minutes. Frost with a powdered sugar frosting or a cream cheese frosting, if desired.


This recipe was on a very old almost crumbly newspaper clipping. I have no idea of its origins.

2 tbso vegetable oil
3 lbs chicken pieces
1 cup chopped onion
2 garlic cloves, minced
1/3 cup flour
1 1/2 cups water
1/2 cup unsalted chicken broth
2 1/2 tsp thyme leaves, crushed
1/2 lb fresh mushrooms, sliced
2 green bell peppers, chopped
4 tsp lemon juice
1 1/2 lbs cod fillets, cut into 1-inch pieces
1 lb tomatoes, chopped
1 1/2 tbsp Worcestershire sauce
1 1/2 tsp paprika
Fluffy cooked rice

In a large saucepot, heat oil until hot. Add chicken and brown on all sides. Remove chicken from pot. Put onion and garlic in pot; saute until tender, about three minutes. Add flour; cook and stir until well blended. Gradually add water and chicken broth, stirring frequently, until thickened; about two minutes. Return chicken to the pot along with the thyme; bring to a boil. Cover pan and reduce heat to simmer. Simmer until chicken is almost tender, about 45 minutes. Add mushrooms, bell pepper and lemon juice; continue to simmer, covered, for ten minutes. Add fish, tomatoes, Worcestershire sauce and paprika; continue to simmer, covered, until chicken, fish, and vegetables are tender; about five minutes. Serve over rice.

Yields about 8 servings.

Tuesday, November 18, 2008


2 cups self-rising flour
1/2 cup shortening
3/4 cup milk
5 cups chopped apples
1 cup sugar
1 tsp cinnamon
2/3 cup butter
1 1/2 cup sugar
1 1/2 cup boiling water

Make dough by cutting shortening into the flour until crumbly. Add milk and blend to make a dough. Roll out dough on a lightly floured surface with a lightly floured rolling pin. Roll into a rectangle.

To make filling, In a mixing bowl, put apple sugar, and cinnamon. Stir to mix well.
Spread down the center of the dough. Roll up sides to make a roll. Cut into medium thick slices and place in a lightly greased baking pan.

To make syrup, bring water to a boil in saucepan. Add butter and sugar and return to a boil. Pour syrup over dumplings. Bake approximately 1 hour at 375 degrees.

Sunday, November 16, 2008


2 tomatoes, chunked
1 cucumber, thinly sliced
1 onion, sliced and separated into rings
1 can French style green beans, drained
1 cup vinegar
2 cups water
1/2 cup sugar

Combine vinegar, water, and sugar in a saucepan. Bring the mixture to a boil; remove from heat and allow to cool. Toss tomatoes, cucumber, onion, and green beans together. Pour liquid mixture over vegetables. Seal and marinate in the refrigerator for several hours.

Friday, November 14, 2008


This is a recipe from an old grocery store give-away card. This was an old midwestern grocery store.

1 lb pork, sliced thin
2 tbsp oil
1 cup chopped celery
1 cup chopped onion
3 tbsp soy sauce
1/2 lb bean sprouts
Brown pork in oil. Add celery, onion, and soy sauce. Stir fry 3 minutes. Add bean sprouts and stir fry an additional 2 minutes. Serve hot.

Thursday, November 13, 2008


This is a list of some old-time sayings I have gathered from old cookbooks. Hope you will enjoy them.

Willingness without action is like a cloud without rain; there may be lots of thunder and lightening but no parched ground is watered.

Too little to save, Too much to dump. That's what makes the housewife plump.

"A smile is a light in the window of the face by which the heart signifies it is at home and waiting. A face that cannot smile is like a bulb that cannot blossom." Henry Ward Beecher

You find yourself refreshed by the presence of cheerful people. Why not make earnest effort to confer that pleasure on others?

"Whatever is set before you eat, asking no questions for conscience sake." 1 Cor. 10:37

Be grateful for your doors of opportunity--and for the friends who oil the hinges.

I set out to find a friend, but couldn't find one; I set out to be a friend, and friends were everywhere.

"We may live without poetry, music and art,
We may live without conscience, and live without heart;
We may live without friend, we may live without books;
But civilized man cannot live without cooks."

"He may live without books--what is knowledge but grieving?
He may live without hope--what is hope but deceiving?
He may live without love--what is passion but pining?
But where is the man that can live without dining?"
By Owen Meredith

There is no indigestion worse than that of trying to eat your own words.

We do not know how inexpensive the seeds of happiness are or we should scatter them oftener.

Little acts of kindness are stowed away in the heart like bags of lavender in a drawer to sweeten every object around them.

Strive always to be like a good watch--open face, busy hands, pure gold, week regulated, full of good works.

Sunday, November 9, 2008


I found this recipe in an old 1975 magazine but just because it's old doesn't mean it isn't good!

4 tbsp flour
2 cups milk
4 tbsp butter

Melt the butter in a medium hot skillet. Add the flour and milk, cook until smooth.

2 cups diced leftover turkey
3 bouillon cubes
1 can fried Chinese noodles
1 cup mayonnaise
1/2 cup slivered blanched almonds

Blend the above ingredients together with the butter mixture. Bake in a greased ring pan or ovenproof mold at 350 degrees for 60 minutes or until done. Remove from pan and fill center with cooked vegetables.

Saturday, November 8, 2008


This is an old newspaper clipping from the Bedford Daily Times Mail of Bedford, Indiana. The clipping doesn't say but I imagine the recipe was in an "Appleacres" ad. Appleacres is a local business there that specializes in apples.

Mix together 2 cups chopped apples, 1 cup sugar and let stand for 15 minutes.
1 egg
1 cup flour
1/2 cup nuts
1/2 cup raisins
pinch of salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp soda
1/2 stick butter

Mix all together, pour into a greased pan and bake at 350 degrees for 25 to 30 minutes. Delicious!


This was on an old newspaper clipping in my mother's recipe box. I have no idea where she got it. But it is good and easy, as the name states.

1 lb ground beef
1 large onion, chopped
1 envelope (1 1/4 oz) taco seasoning mix
1 cup water
1 pkg (12 oz) tortilla chips
1/2 head lettuce, shredded
2 med tomatoes, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
1 cup shredded Cheddar or Monterey Jack cheese (about 4 oz)
2/3 cup sour cream

Cook and stir ground beef and onion in a 10-inch skillet until beef is light brown, drain well. Stir in seasoning mix and water. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 10 minutes. Spoon beef mixture onto the chips. Top with the remaining ingredients.

Yield 6 servings

Thursday, October 30, 2008


This old-fashioned recipe is also a healthy one. Give it a try for an old-fashioned healthy, tasty meal. Just add a crusty whole-grain bread or muffin and you have a meal!

In a stock pot, heat 2 tbsp oil and saute 2 medium chopped onions until transparent. Add: 2 cloves garlic, pressed or minced and 1/3 cup barley. Saute a for a few minutes.
Add to the stock pot: 1 cup diced carrots, 1 cup diced celery, 3 cups sliced mushrooms, 1 potato, scrubbed clean and diced with peeling left on, 8 cups water or beef or chicken stock--your preference, 1/2 tsp dried basil, 1/4 tsp dried thyme, 3 tbsp soy sauce, and 3/4 tsp seasoned salt. Bring mixture to a boil, reduce heat and simmer for 45 minutes.
Add to soup: 2 small zucchini, cut in half lenthwise then cut into slices. Continue to cook until zucchini is tender. Season with salt, if desired, pepper, and cayenne pepper to suit your taste. After dishing soup into serving bowl, garnish with a dollop of sour cream, if desired.

Yield: 8 servings

Tuesday, October 21, 2008


5 medium green bell peppers
1 package Tuna Helper mix for NOODLES, CHEESE SAUCE 'N TUNA
3 cups hot water
1 can (6 1/2 oz) tuna, drained
1 jar (2 oz)chopped pimientos, drained
2 tbsp chopped dried chives
1 tsp paprika

Cut thin slice from stem end of each pepper. Remove seeds and membrane; rinse. Cut each pepper crosswise into halves. Heat Noodles, Sauce Mix and water to boiling in a 10-inch skillet, stirring constantly. Reduce heat; cover and simmer, stirring constantly, for ten minutes. Mix tuna, pimientos, chives and paprika in large bowl; stir in noodle mixture. Place two pepper halves, cut sides up and side by side, on each of 5 plates. Spoon tuna mixture over peppers. Sprinkle with chives, if desired. Serve immediately.

This is a 1981 recipe from General Mills, Inc.


1 pint oysters
cayene pepper
black pepper
corn meal
baking powder
shortening for frying
lemon juice

Drain oysters and season with cayenne and black peppers and salt. Combine equal amounts of corn meal and flour and a pinch of baking powder. Roll oysters in mixture. Fry a few oysters at a time in hot shortening; fry just until edges shrivel. Drain on paper toweling and saturate with lemon juice. Serve hot.

Friday, October 3, 2008


1 pkg (3 oz) orange gelatin
1 pkg (3 oz) lemon gelatin
8-oz bottle 7-UP
8 oz pkg cream cheese, softened
1/2 jar marshmallow creme
1/2 small carton frozen whipped topping, thawed
1/2 cup Miracle Whip salad dressing
2/3 cup chopped nuts
1 can (13 oz) crushed pineapple

Bring 7-Up to a boil and pour over gelatins. Mix well to dissolve gelatin. Cool. Add cream cheese and blend. Blend in the whipped topping. Add salad dressing and marshmallow creme, blend. Mix in pineapple with juice. Add nuts and mix in. Pour into an 11 x 7-inch pan. Chill several hours or overnight before serving.


6 bone-in chicken breast halves, skin removed
2 whole cloves
12 frozen pearl or small whole onions, thawed
1 bay leaf
1 garlic clove, minced
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp black pepper
1 cup chicken broth
3 tbsp cornstarch
1/4 cup cold water
1/2 tsp browning sauce, optional
1 cup Bisquick baking mix
6 tbsp milk
1 1/2 tsp parley flakes

Place chicken in a slow cooker. Insert cloves in an onion and add to slowcooker. Add bay leaf and remaining onions. Sprinkle chicken with garlic, salt, thyme, marjoram, and pepper. Pour broth over chicken. Cover and cook on low 4 to 5 hours until the chicken juices run clear. Remove chicken and keep warm. Discard cloves and bay leaf. Increase temperature to high. In a small bowl, combine cornstarch, water, and browning sauce until smooth. Slowly stir into the slow cooker. In another bowl, combine biscuit mix, milk, and parsley. Drop by tablespoonfuls onto simmering liquid. Cover and simmer for 20-25 minutes without lifting lid. Dumplings are done when a toothpick inserted in center comes out clean. Serve dumplings and gravy over/with chicken.

Yields 6 servings of 295 calories, 24 g carbs, and 36 g protein each

Wednesday, October 1, 2008


2 lbs sweet potatoes (3 medium)
2 med apples, peeled and cored
1 tbsp lemon juice
1/2 cup packed brown sugar
1/4 cup chopped pecans
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp orange extract
2 tbsp butter

Place sweet potatoes in a saucepan and cover with water. Bring to a boil; cook 20-25minutes or until tender. Drain and cool. Peel potatoes and cut into 1/4-inch slices. Place in a 13 x 9-inch baking dish or pan that has been greased. Cut apples into 1/4-inch rings; cut in half. Arrange over sweet potatoes. Sprinkle apple slices with lemon juice. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice, and orange extract. Sprinkle mixture over apples. Dot with butter. Bake, uncovered, at 350 degrees for 25-30 minutes or until apples are tender.

Tuesday, September 30, 2008


1 1/4 cups boiling water
1 cup 100% bran
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3 tbsp butter, melted
1/4 cup 100% bran
1/4 cup packed brown sugar
1/2 cup broken walnuts

Combine boiling water and bran in small bowl; let stand for 2 to 3 minutes. In another bowl, cream together butter and sugars until light and fluffy. Add eggs, one at a time, beating after each addition; add vanilla. Combine flour, baking soda, cinnamon, and salt; mix into creamed mixture until blended. Add bran mixture; stir to blend. Pour into a greased 9-inch round cake pan or 8-inch square pan. Bake at 350 degrees for 30 to 40 minutes. Combine topping ingredients; sprinkle over coffee cake. Broil for 2 to 3 minutes or until bubbly.

Monday, September 29, 2008


1 large cantaloupe
1 cup fresh strawberry halves
1/4 cup blueberries
1/4 cup chunked kiwi (peeled)
1 tbsp lemon juice
1 tsp sugar

Cut cantaloupe in half and remove seeds. Prick cavity with fork. Combine remaining ingredients, toss, and spoon into cantaloupe halves.


2 lbs whiting fillets
2 green bell peppers, sliced
4 tbsp onion powder
2/3 cup melted margarine
2 tbsp lemon juice
dash pepper

Cut thawed fillets into 6 serving pieces. Cut six squares of aluminum foil, large enough to cover fish loosely. Grease foil. Place fish in foil and top with green pepper slices. Combine onion powder, pepper, melted margarine, and lemon juice. Pour over fish. Sprinkle fish with paprika. Close all edges of fish up over fish. Grill until fish is flakey when flaked with a fork - approximately 55 minutes.

Sunday, September 28, 2008


2 cups cooked, drained noodles
1 tbsp margarine, melted
5 tbsp grated Parmesan
4 to 5 slices cooked turkey
1 cup milk
1 cup shredded Cheddar cheese

Mix noodles, margarine, and half of the Parmesan cheese. Pour into a greased baking dish. Top mixture with turkey slices. In saucepan, heat milk and Cheddar cheese until cheese melts. Pour over turkey and top with remaining Parmesan. Bake at 350 degrees for 40 minutes.

Friday, September 26, 2008


1 lb pork tenderloin, cut into strips
oil for browning
1/3 cup water
1 1/2 tbsp cornstarch
1/3 cup brown sugar
1/3 cup vinegar
3/4 cup pineapple juice
2 tsp soy sauce
1 cup sliced mushrooms
2 cups pineapple chunks
1 green pepper, cut in strips

Brown pork in oil. Add water and cook slowly for 1 hour. Add cornstarch, brown sugar, vinegar, pineapple juice, and soy sauce; mix well. Simmer 15 minutes. Add remaining ingredients and simmer 5 minutes. Serve over rice.


5 pears, cored and peeled
2 tbsp chopped pecans
2 tbsp raisins
3/4 cup water
1/4 cup honey
2 tsp lemon juice
1 tsp cinnamon

Cut pears in half and place in greased baking dish, cut side up. Sprinkle pecans and raisins over pears. Combine water, honey, and lemon juice together in saucepan and bring to a boil. Pour over pears and sprinkle cinnamon over top. Bake 45 minutes at 350 degrees. Baste often.


1 1/2 cup milk
1 cup oleo
1/4 cup sugar
2 pkgs dry yeast
1/4 cup lukewarm water
2 eggs, beaten
1 tsp salt
5 to 5 1/2 cups flour
1 cup sugar
2 tsp cinnamon

Scald milk; add oleo and the 1/4 cup sugar. Cool to lukewarm. Dissolve yeast in water. Add to milk mixture along with eggs. Add salt and flour. Stir well with spoon to make soft dough. Let rise once. Roll dough into rectangles 1/2-inch thick. Spread with oleo and sprinkle with cinnamon mixture made with remaining ingredients. Roll up as for cinnamon rolls and cut into 3/4 inch slices. Dredge slices in cinnamon mixture and roll out until thin. Place on greased baking sheet and bake 12 minutes at 400 degrees. Ice while warm with a thin glaze.


2 tbsp margarine
1 lb ground beef
1 1/4 oz pkg chili seasoning mix
1 cup shredded cheddar cheese
2 cups coarsely crumbed corn chips
1 medium onion, chopped
2 cans (8 oz each) tomato sauce

Melt margarine in skillet and brown ground beef with onion. Drain. Stir in chili seasoning mix, tomato sauce, and 1 cup water. Simmer 10 minutes. Stir occasionally. Lightly grease 2-quart casserole dish. Layer 1/2 chili mixure, corn chips, then cheese. Repeat layers. Bake 20 minutes at 350 degrees.

Thursday, September 25, 2008


Mix 2 1/2 cups drained crushed pineapple (1 lb 4 oz can), 1 cup each: shredded coconut, cottage cheese, sour cream. Chill. Just before serving, fold in 4 medium-sized peeled, fresh peaches, diced. Serve in fresh peach cups: Cut fresh peach into quarters, cutting only to about 1/2-inch from bottom. Remove seed. Makes 8 servings.

Tuesday, September 23, 2008


2 small pkgs strawberry gelatin
2 cups boiling water
3/4 cup cold water
1 cup cooked cold rice
1/2 cup milk
1 cup sweetened whipped cream
1 small can crushed pineapple, with juice
1/2 cup chopped nuts

Dissolve gelatin in boiling water; add cold water. Chill until it starts to congeal. Fold in rice, milk, whipped cream, pineapple and nuts; chill until firm.

Monday, September 22, 2008


2 lb hamburger meat
2 medium onions, chopped
1 tbsp chili powder
1 bell pepper, chopped
1 cup vegetable oil
2 tsp red pepper
1 1/2 tsp salt
1 can whole kernel corn
1 can diced tomatoes
2 cups corn meal
1 cup milk
3 eggs

In a large skillet, brown hamburger meat in oil with onions, chili powder, bell pepper, red pepper and salt. Do not drain. When meat is brown, add corn and tomatoes. In a large bowl, mix corn meal, milk, and eggs. Add skillet mixture and mix well. Bake in a greased 9 x 13-inch baking pan for 30 minutes or until done at 375 degrees.

Sunday, September 21, 2008


2 egg whites
1 cup sugar
1/4 tsp cream of tartar
1/8 tsp salt
1/4 cup water
1 cup Marshmallow Fluff
1 tsp vanilla extract

Combine all ingredients except vanilla in the top of a double boiler. Place over boiling water; beat with rotary beater until mixture holds soft peaks. Remove top of double boiler from lower part; beat until mixture holds stiff peaks. Beat in vanilla.

Note: This is a file photo.


White Bread Batter:
1 1/4 cups warm (not hot)water
1 pkg active dry yeast
2 tbsp soft shortening
2 tsp salt
2 tbsp sugar
3 cups sifted flour

Pour warm water into large mixing bowl. Sprinkle yeast over water; stir until dissolved. Add shortening, salt, sugar, and 1 1/2 cups flour. Beat two minutes at medium speed of electric mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Stir in remaining flour and beat with a spoon until smooth, about 1 to 1 1/2 minutes. Scrape batter from sides of bowl. Cover dough with a clean cloth and let rise in a warm place, free from draft, until double in bulk, about 30 minutes. When batter has risen, stir down by beating about 25 strokes. Spread batter evenly in a greased 9x5x3-inch loaf pan. Batter will be sticky. Let rise in warm place, free from draft, until edge of batter reaches 1/4" from top of pan, about 40 minutes. Preheat oven to 375 degrees. Bake at 375 for 45 to 50 minutes, or until brown. When done, immediately remove from pan. Brush top with margarine or butter, cool. Makes 1 loaf.

Whole-Wheat Bread Batter:
Use above recipe but substitute firmly packed brown sugar for white sugar. Substitute 1 cup whole-wheat flour for 1 cup of the white flour. Add 1/2 cup whole-wheat flour with the first addition of flour. Add the remaining whole wheat flour with the second addition of flour.

Rye Bread Batter:
Use recipe for white bread batter. Use firmly packed brown sugar for white sugar. Use 1 cup sifted rye flour for 1/2 cup of the white flour. Add 1/2 cup rye flour with the first addition of flour. Add the remaining rye flour with the second addition of flour. If desired, add 1 teaspoon of caraway seeds with the first addition of flour.

Herb Bread Batter:
Use recipe for white bread batter. Add 1 teaspoon of caraway seeds, 1/2 teaspoon nutmeg and 1/2 teaspoon powdered sage with the first addition of flour.


2 lb ground turkey
12 oz pork sausage
1 egg, beaten
1/2 medium onion, chopped
2 cloves garlic, minced
1/2 tsp each dry mustard, tarragon, and black pepper
1 1/4 tsp dried dill
1 tbsp each butter and oil
10.75 oz can beef broth
1/2 cup chopped parsley
4 medium carrots, cut in long strips
2 tbsp vinegar with 3 tbsp water

Mix together turkey, sausage, egg, half of the onion and half of the garlic, all mustard, tarragon and 1/2 the pepper and 3/4 tsp of the dill. Roll into 1-inch balls. In a large skillet, melt fat, saute remaining garlic, onion, and pepper. Add meatballs and lightly brown. Add broth, parsley, carrots, remaining dill, and vinegar and water mixture. Cover, bring to gentle boil. Reduce heat and simmer until carrots are tender. Serve as appetizer or main course over rice. Serves 8.

Saturday, September 20, 2008


1 lb boneless, skinned chicken breast cut into 1 1/2" pieces
2 cans chicken broth or 4 to 5 chicken bouillon cubes dissolved in 3 cups boiling water
1/2 cup raw rice
2 tbsp soy sauce
1/4 tsp ground ginger
2 cups sliced carrots
1 cup sliced green onions
1 small can chinese vegetables, drained
1/2 cup cooking sherry
1 clove minced garlic
1/4 tsp sage
1/2 cup sliced celery
1/2 cup sliced green pepper (bell pepper)
6-oz pkg frozen pea pods or peas

Brown chicken in a large Pam sprayed pan. Add broth, rice, sherry, soy sauce, garlic and ginger. Simmer, covered, 15 minutes. Add remaining ingredients and simmer until tender. Makes 6 servings of about 200 calories each.


This recipe was in an old newspaper column at the first of a year. It was in a column about dieting and eating better in the new year.

1 lb lean hamburger
2/3 cup diced celery
1 bay leaf, crushed
dash of cayenne pepper
1 cup diced onions
1 cup shredded cabbage
1/2 tsp thyme
1 1/2-quarts water
1/2 cup cubed raw potato
8-oz can tomato sauce
2 tsp salt
1/2 cup frozen peas
1 cup sliced carrots
1/4 cup raw rice
2 beef bouillon cubes

Brown hamburger and onion in Pam sprayed soup pot. Brain off all fat. Add potatoes, carrots, celery, cabbage, water and tomato sauce. Bring to a boil. Add remaining ingredients, except peas. Cover and simmer 50 minutes. Add peas and cook another 5 to 10 minutes. Put into soup bowls and sprinkle with grated Parmesan cheese. Makes 6 servings of about 200 calories each.

Thursday, September 18, 2008


1 pint fresh oysters
6 to 7 cups dried bread crumbs
1 cup chopped onions
1 tbsp sage
1 tsp each of rosemary and thyme
Dash of salt and of pepper
2 to 2 1/2 cups turkey broth (or chicken broth)
1/4 cup melted margarine

Wash oysters thoroughly. Combine oysters with remaining ingredients. Pour mixture into a well greased baking dish. Bake at 350 degrees for 30 to 40 minutes.

Note: This recipe is from an old complimentary grocery store card.


1 lb ground beef
1 1/2 cups chopped onion
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups milk
3/4 cup Bisquick baking mix
3 eggs
2 tomatoes, sliced
1 cup shredded Cheddar or process American cheese

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2-inches. Brown beef and onion; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, baking mix, and eggs until smooth, 15 seconds in blender or on high 1 minute with hand beater. Pour into plate over hamburger. Bake 25 minutes. Top with tomatoes and sprinkle with cheese. Bake until a knife inserted in center comes out clean, another 5 to 8 minutes. Cool 5 minutes.

Note: For high altitudes, increase first baking time from 25 to 30 minutes.


3 to 4 lb frying chicken cut-up
1/3 cup seasoned flour (season with poultry seasonings to suit your taste)
1/4 cup butter
1 can (10 1/2 oz)condensed cream of chicken soup
2 1/2 tbsp grated onion
1 tsp salt
dash of pepper
1 tbsp chopped parsley
1/2 tsp celery flakes
1/8 tsp thyme
1 1/3 cups water
1 1/2 cups Minute Rice

Preheat oven to 350 degrees.
Roll chicken pieces in flour and brown in butter. Remove chicken from pan. Into the pan and drippings, stir in soup, onion, salt, pepper, parsley, celery, and thyme. Stir while bringing to a boil. Spread Minute Rice into a 1 1/2-quart shallow casserole dish. Reserve 1/3 cup of the soup mixture and pour rest over the rice. Stir to moisten all the rice. Top rice with chicken pieces and pour reserved soup over chicken. Bake, covered, for 30-40 minutes until chicken is done.

Tuesday, September 16, 2008


1 head cauliflower, cut into bite-sized pieces
1 head lettuce, torn into bite-sized pieces
1 bunch broccoli, cup-up
1 small red onion, chopped
1/2 lb bacon, cooked crisp and crumbled
1 cup mayonnaise
2 tbsp sugar
1/4 cup grated Parmesan cheese

Combine sugar and mayonnaise. Mix well to dissolve sugar. Combine cauliflower, lettuce, broccoli, onion, and bacon. Spread mayonnaise over top and sprinkle with cheese. Toss before serving.


1 cup chopped dates
1 cup boiling water
1 tbsp vegetable oil
1 cup packed brown sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup chopped walnuts

In a mixing bowl, combine the dates, water, and oil. Let stand for 10 minutes; do not drain. Add the brown sugar, egg and vanilla; mix well. In another bowl, combine the flour, baking soda, and salt. Stir flour mixture into the date mixture just until combined. Do not beat. Fold in walnuts. Transfer batter into a greased 8-inch loaf pan. Bake at 350 degrees for 60 to 65 minutes or until golden brown and a toothpick inserted near center comes out clean. Cool ten minutes before removing from pan. Finish cooling on a wire rack.
I believe this is an old recipe from California.


2 cups all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup shortening
2/3 cup milk
3 tablespoons butter, softened
3 tablespoons sugar
1 teaspoon ground cinnamon

In a mixing bowl, combine the flour, sugar, baking powder, salt and cream of tartar. Cut in shortening, using a pastry cutter or two knives, until mixture resembles coarse crumbs. Stir in milk, just until moistened. Turn out onto a lightly floured board, knead 8 to 10 times. Roll or pat into a 12-inch by 10-inch rectangle. For filling, spread the butter over the dough. Combine the sugar and cinnamon and sprinkle over the butter. Cut into five 2-inch strips; stack strips on top of each other. Cut into six 2-inch pieces, place cut side down in six greased muffin cups. Bake at 425 degrees for 11 to 14 minutes or until golden brown. Remove from pan to wire racks to cool. Serve while warm.


6 cups shredded or chopped cabbage
2 large carrots, shredded
1 medium bell pepper, chopped
1 large red apple, chopped
3 green onions, sliced
1/2 cup chopped celery
1 cup mayonnaise
1/2 cup sugar
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon pepper

In a large bowl, combine the cabbage, carrots, bell pepper, apple, onions, and celery. In a small mixing bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour dressing mix over cabbage mixture and toss to coat well. Put in a covered bowl and refrigerate.

Serves 8
Note: This is a file photo, not a photo of this recipe.


1 cup sugar
1 cup margarine
1 cup mashed potatoes
2 eggs
11 cups flour
1 cup powdered milk
2 tbsp salt
3 cups warm water
4 pkgs dry yeast, softened in 1/2 cup warm water

Preheat oven 375 degrees.

Mix together sugar, margarine, mashed potatoes, and eggs. In a separate bowl, combine flour, milk and salt. Mix both mixtures together as though making a pie crust. Add water and softened yeast. Mix thoroughly and knead for 5 minutes. Cover and let rise in a warm place until doubled in bulk. Work down and form into cloverleaf rolls. Let rise again until doubled and then bake at 375 degrees until golden brown, approximately 15 to 20 minutes. When you shape dough into cloverleaf rolls, put them in muffin pans to bake.

Note: File Photo


3/4 cup white sugar
3/4 cup brown sugar
2/3 cup salad oil
1 egg
1 cup sour milk
1 tsp salt
1 tsp soda
1 tsp vanilla
2 1/2 cups flour
1 1/2 cup diced rhubarb
1/2 cup chopped nuts

Preheat oven to 325 degrees.

Mix ingredients in the order listed above. Mix well and pour into two greased loaf pans and sprinkle over batter a mixture of 1/2 cup sugar, 1 tablespoon butter and 1/2 teaspoon cinnamon. Bake at 325 degrees for 60 minutes. Freezes well. Makes 2 loaves.

Monday, September 15, 2008


1 lb Velveeta pasteurized process cheese spread, cubed
1 cup milk
1/2 cup Miracle Whip salad dressing
2 cups chopped cooked chicken (or turkey)
1 10-oz pkg frozen peas and carrots, cooked and drained
5-oz spaghetti, cooked and drained
1 tbsp chopped chives

In a medium saucepan, heat cheese, milk, and salad dressing over low heat, stirring until sauce is smooth. Add remaining ingredients; mix well. Pour into a 2-quart greased casserole dish and bake at 350 degrees for 35 to 40 minutes or until hot. Makes 6 to 8 servings.


2 eggs
1 clove garlic, minced
1 tbsp soy sauce
1 tbsp sesame seeds
1 tbsp flour
1 tbsp baking powder
3 Idaho potatoes, peeled
Vegetable oil for frying

In a large mixing bowl, beat eggs, stir in garlic, soy sauce, sesame seeds, flour, baking powder. Grate potatoes coarsely using the large blades of a hand grater or food processor. Squeeze out as much liquid as possible from potatoes; stir in egg batter. Heat about two inches of oil to 325 degrees in an electric fry pan or deep fryer. Drop a forkful of potato mixture into hot oil. Mixture should spread to make a lacy effect. Brown quickly on one side; turn with fork and brown other side. Drain on paper towels. Repeat with remaining mixture. Makes about three dozen fritters.

Sunday, September 14, 2008


This recipe for Tropical Wedding Cake is from an old, yellowed and ripped newspaper clipping. A local Southern Indiana grocery store had run this ad as their recipe of the week.

1 box yellow cake mix, prepared as directed on box and baked in a greased and floured 9 x 13-inch pan.

In a medium saucepan, combine 1 cup sugar with a one pound four ounce can of crushed pineapple and cook over medium heat for five minutes.

When cake comes from oven, pierce top with a large fork and pour warm pineapple-sugar mixture over the cake.

Prepare one large package of vanilla pudding (not instant) according to directions and spread over pineapple. Cover and refrigerate cake overnight.

When ready to serve, spread Regular or Extra Creamy Whipped Topping over top of cake and sprinkle with coconut.

Saturday, September 13, 2008


2 cups fine bread crumbs
1/4 cup flour
2 tsp paprika
4 tsp salt
2 tsp sugar
2 tsp oregano
2 tsp onion powder
1/2 tsp garlic powder
2 tsp Accent, optional
2 tsp poultry seasoning
1 tsp black pepper

Combine all ingredients together well and put in a covered container. Keep in the refrigerator. Works well for pork chops and chicken.


1/3 cup warm water
1 pkg dry yeast
2 cups warm water
1 egg
1/2 cup sugar
3 tsp salt
4 tbsp shortening
7 cups flour (approximately)

Dissolve yeast in the 1/3 cup warm water. Add 2 cups warm water, egg, sugar, salt, shortening and 3 1/2 cups of the flour. Mix to blend. Gradually work in the rest of the flour as needed. Turn onto a floured board and knead for 10 minutes. Put in a greased bowl, turning to cover top with grease, and cover. Let rise in a warm place for 1 1/2 hours. Punch dough down and let rest thirty minutes. Make into rolls and let rise in pans thirty minutes, uncovered. Or you can put the dough into the refrigerator and keep for up to 4 days. When ready to bake, bake at 400 degrees for approximately 15 minutes or until golden brown.


1/2 lb ground beef
5 cups seasoned mashed potatoes
1/2 cup minced onion
2 eggs, slightly beaten
2 tbsp flour
3/4 tsp dill weed
1/2 tsp salt
1/4 tsp pepper
pinch nutmeg
1/2 cup shredded pasteurized process cheese

Preheat oven to 350 degrees. Line an 8-inch loaf pan with foil extending about 1/2 inch above sides. In medium bowl, combine ground beef, 2 cups of the potatoes, onion, eggs, flour, dill, salt, pepper, and nutmeg. Press mixture into loaf pan. Cover with foil and bake for 1 hour. Remove from oven and let stand 10 minutes. Increase oven temperature to 400 degrees. Carefully remove meatloaf by lifting foil from pan. Peel off foil and transfer with spatula to an oven proof serving platter. In medium bowl, combine remaining potatoes with cheese. Spread on top and sides of loaf. Return to oven and bake 20 minutes or until potatoes are lightly browned. Makes 4 servings.


This recipe was compliments of a local grocery store in Southern Indiana many years ago.

1 1/2 lbs ground ham
1/2 cup bread crumbs
1/2 cup quick oats
2 eggs, beaten
3 tbsp chopped onion
2 tbsp parsley flakes
1/2 cup dark brown sugar

Combine ham, bread crumbs, oats, eggs, onion, parsley in a large mixing bowl. Mix well and shape into a loaf shape. Sprinkle the sugar over top of loaf. Place loaf in a very lightly greased and floured baking dish. Bake at 350 degrees for 60 to 70 minutes.

Friday, September 12, 2008


1 can (20-oz) pineapple chunks in own juice, drained (reserve juice)
1 can (10 1/2-oz) manadrin oranges in light syrup, drained (reserve juice)
8 oz cooked macaroni
1/2 lb medium shrimp, shelled, deveined and cooked
1 medium red or green bell pepper, julienned
1/2 cup sliced green onions
1/3 cup salad oil
3 tbsp fresh lime juice
2 tsp balsamic or red wine vinegar
1 1/2 tsps grated fresh ginger
3/4 tsp salt
1/8 tsp ground red pepper
1/8 tsp freshly ground black pepper

In a large mixing bowl, combine pineapple chunks, oranges,macaroni, shrimp, bell pepper, and green onions. To make dressing:
In a jar with a tight fitting lid, combine oil, 2 tablespoons of the reserved pineapple juice, 1/4 cup reserved orange syrup, lime juice, vinegar, ginger, salt and peppers. Cover and shake. Pour dressing on the pasta mixture while the pasta is still warm. Serve at room temperature.
Makes 8 servings of about 265 calories each.

Thursday, September 11, 2008


1 cup tomato soup
1/2 cup sugar
3/4 cup vinegar
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
2 tsp prepared mustard
1 tbsp Worcestershire sauce

Mix ingredients in a bowl and slowly add 1 1/1 cup oil. Place in a container with 6 cloves garlic. Will keep for weeks in the refrigerator.

Wednesday, September 10, 2008


This recipe is from an old newspaper clipping advertising Marzetti dressings.

4 cups cooked, diced, cooled potatoes
2 hard-cooked eggs, diced
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped sweet pickles
2 tbsp chopped pimento, optional
1/2 cup Marzetti slaw dressing
1 tbsp pickle juice
Salt and Pepper to taste

In a large bowl, combine all ingredients. Mix well. Chill to blend flavors. Garnish with additional hard-cooked egg slices and tomato wedges, if desired. Keep any leftovers in the refrigerator.

Saturday, September 6, 2008


1 cup sugar
1/2 cup flour (or cornstarch and cold water)
1 1/4 cups hot water
dash salt
1 unbaked pie shell

Preheat oven to 350 degrees.

Mix sugar and flour together. Add hot water and salt. Mix together and pour into pie shell. Dot with butter and sprinkle nutmeg over the top. Bake at 350 degrees until done.

Note: File Photo

Saturday, August 30, 2008


1 cup milk
1 pkg dry yeast
1/2 cup lukewarm water
1 tsp sugar
1/4 cup shortening
1/4 cup sugar
1 egg, well beaten
1 tsp salt
3 1/2 cups flour

Scald one cup milk and cool to lukewarm. Dissovle yeast in bowl in lukewarm water and 1 tsp sugar. When foamy, add to cooled milk. Stir in shortening, 1/4 cup sugar, egg, and salt. Beat in flour. On floured board, knead until smooth. Place in a greased bowl, let rise to doubled. Punch down and let rise until doubled again. Roll dough 1/2" thick and cut with a doughnut cutter. Cover and let rise until light and fluffy. Fry in deep hot fat. Glaze with a water and sugar mixture.

Friday, August 29, 2008


2 rounded cups cooked and strained winter squash
1 cup sugar
1 egg, lightly beaten
1 tbsp flour
1 tsp salt
1 tsp ground cinnamon
1 tsp ginger
1 pint sweet milk
2 regular pie shells OR 1 large deep dish pie shell

Preheat oven to 450 degrees.
Combine squash and sugar; add egg and mix. Mix together flour, salt, cinnamon, and ginger. Mix into the squash mixture. Gradually add milk. Mix well and pour into unbaked pie shell/shells. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake 50 more minutes.

Note: You can substitute pumpkin for the squash to make a pumpkin pie.

Thursday, August 28, 2008


2 venison round steaks, approx 1 1/2 lbs
1/4 cup flour
2 tsp salt
1/8 tsp pepper
1/4 cup butter
1 cup water
1 med onion, chopped
1 cup diced celery
1/2 cup sour cream

Wipe steaks clean with a damp cloth. Combine flour, salt and pepper. Pound flour mixture into the steaks using the edge of a sturdy saucer. Brown both sides of the steaks and any remaining flour mixture in the butter. Add 1/4 cup of the water. Cover and simmer slowly, adding remaining water as needed. When the meat is almost tender (after 1 to 2 hours), add onion and celery; cook until thoroughly tender. Stir in the sour cream and cook for 2 minutes longer. Serve at once. From 1 1/2 to 2 1/2 hours of total cooking time will be required, the time depending on the age of the animal. Serves 5.

Wednesday, August 27, 2008


5 cups flour
3/4 cup shortening or lard
1 tsp baking powder
1 tsp soda
1 tsp salt
3 tbsp sugar
1 pkg yeast
1/3 cup warm water
2 cups buttermilk

Preheat oven to 400 degrees.
Sift dry ingredients together into large bowl. Cut shortening into flour mixture. Add buttermilk and yeast that's been dissolved in the warm water. Mix with a spoon until all the flour is moistened. Cover and set in refrigerator till ready to use. Take out as much dough as needed. Roll out on a floured board to 1/2" to 3/4" thick. Cut using a biscuit cutter or small glass. Bake 12 minutes until browned. Keep unused dough in refrigerator for use the next day.

Monday, August 25, 2008


1 cup white syrup
1 cup sugar
1 tsp baking powder
1 tsp butter
1 tsp vanilla
1 cup unpopped popcorn, popped

Pour popcorn into a large glass mixing bowl or other bowl that won't be ruined by the hot syrup. Bring syrup to a boil, add sugar to syrup and return to boil. Remove from heat and add baking powder and butter; stir until smooth. Add vanilla. Pour over popcorn, let stand a couple of minutes then shape into balls using your hands that have been lightly buttered.

Yield: approximately 18 popcorn balls


1 cup brown sugar
1/2 cup lard**
1 egg
1 cup sour milk*
1 tsp soda
1 cup ground salted peanuts
1 1/2 cups flour

Preheat oven to 350 degrees.
Mix all ingredients together in the order listed. Grease and flour a 9 x 13-inch pan. Pour batter into pan and bake for 30 to 35 minutes.

*buttermilk **you can replace lard with shortening or butter

Saturday, August 23, 2008


1 cup sugar
2 eggs, beaten
1/2 cup sour milk
1 tsp soda
1/2 cup sweet milk
1 tsp baking powder
2 tbsp melted lard or shortening
1 tsp vanilla
pinch of salt

Mix sugar and eggs together. Add sour milk and soda mixed in milk. Add sweet milk and melted lard. And vanilla and flour with salt and baking powder mixed into the flour. Use enough flour to make a dough stiff enough to roll and cut donuts with a donut cutter. Makes 30.

Note: Sour milk is buttermilk; sweet milk is regular milk


This is another good old family recipe from Southern Indiana.

1 1/2 cup sugar
1/4 cup shortening or oleo
1 egg
1 1/2 cups unsweetened applesauce
1 tsp cinnamon
1/2 tsp cloves
2 cups flour
1/4 tsp salt
2 tsp soda
1 tsp vanilla
1 cup raisins (I omit because I hate raisins!)
1/2 cup nuts, optional (I use 1 cup since I don't use raisins.)

In a large mixing bowl, mix all ingredients together except raisins and nuts. Blend with electric mixer until well blended. Pour into a greased 9 x 13-inch baking pan and bake in a 375 degree oven approximately 45 minutes or until done.


2 cups cooked squash
3 eggs lightly beaten
1/2 cup sugar
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 cup Milnot
1 stick margarine
9-inch uncooked pie shell

To cook squash: Peel squash, cut in half lengthwise, spoon out seeds. Cut up into a saucepan and add 1/2 cup water. Bring to a boil. Reduce heat to low and cover with a lid. Cook until tender.

Preheat oven to 425 degrees.

To make pie: Into a large mixing bowl, put squash, margarine, eggs, sugars, spices and milk. Whip together with an electric mixer until well blended. Pour into an unbaked 9-inch pie shell. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 45 minutes longer.

Thursday, August 21, 2008


A favorite of the children.

1 pkg choc. chips, broken
1/2 cup chopped nuts
2/3 cup shortening
1 cup sugar
2 cups sifted flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup milk
3 eggs
1 tsp vanilla

Preheat oven to 350 degrees.

Beat shortening with sugar until creamy. Add eggs and beat into sugar mixture. Mix together flour, baking powder, salt; combine milk and vanilla. Combine flour mixture with milk mixture and add to the sugar mixture. Fold in chocolate chips and nuts. Bake one hour in two greased bread pans.


Use a 20 to 30 cup percolator to make this punch that serves 16.

1 qt apple cider
1 pt orange juice
1 tsp whole allspice
3 cinnamon sticks
1 pt cranberry juice
1/2 cup sugar
1 tsp whole cloves

Combine cider and juice in percolator. Place sugar, spices, cinnamon sticks in percolator basket. Let perk until finished.

Wednesday, August 20, 2008


This old newspaper advertisement says to "Let the natural flavor of your fried vegetables come through with the light touch of Argo and Kingsford's. And try these easy and delicious recipes. You'll agree that for light and crispy fried vegetables or chicken, it really is the batter that matters."


3/4 cup Argo or Kingford's Corn Starch
1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup water
1 egg, slightly beaten

In bowl, stir together first 5 ingredients. Add water and egg; stir until smooth. Pour 1 qt (about) corn oil into large skillet to depth of 1/2", filling no more than 1/3 full. Heat over medium heat to 375 degrees. Dip 4 cups cutup vegetables, such as zucchini, carrots, onion, and mushrooms, or 1 lb boneless, skinless chicken breasts, cut into 1" cubes, a few at a time, into batter. (Stir batter occasionally.) Carefully add vegetables or chicken to hot oil, a few pieces at a time. Fry 2 to 3 minutes, turning once, until golden brown and crisp. Drain on paper towels. Serves 4 to 6.
HERB BATTER: Follow basic recipe. Add 1 tsp dried basil leaves and 1 clove garlic, minced.
BEER BATTER: Follow basic recipe. Omit water. Add 1/3 cup cold beer.

Old-Fashioned Classic Apple Pie

What is more traditional than apple pie? Since apple pie has been an American symbol and icon for many, many years, I will start off this blog site with a traditional apple pie and pastry recipe. ENJOY!

Pastry for a double-crust 9-inch pie:

2 cups unsifted all-purpose flour
1 tsp salt
2/3 cup lard or solid vegetable shortening
5 to 7 tbsp ice water

In a large bowl, stir flour and salt together until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture becomes mealy.

Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust.

Pie Filling:

6 cups thinly sliced, peeled, tart cooking apples
1 tbsp lemon juice
1 cup sugar
2 tbsp flour
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp butter or margarine

Preheat oven to 425 degrees.

Slice apples into a large bowl and sprinkle with lemon juice. Add sugar, flour, salt, cinnamon, and nutmeg to apples; mix together well. Mix apples again with a large spoon then turn into pastry lined pie pan. Dot the surface with the butter or margarine. Place top pastry over pie and seal the edges well. Cut steam vents in center of the top crust or poke several times with a fork. Bake pie in a 425 degree oven for 45 - 55 minutes or until crust turns a golden brown and the filling starts to bubble up through the vents.