Tuesday, December 30, 2008

NEVER, NEVER FAIL FROSTING

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.

Monday, December 29, 2008

PRALINE WAFER DESSERT

This recipe is cut from an old Keebler magazine advertisement.

45 Keebler Vanilla Wafers
1/2 cup flaked coconut
1/3 cup chopped pecans
1/3 cup brown sugar, packed
3 tbsps butter or margarine
1 pkg instant vanilla pudding mix
1 1/2 cups milk
1 cup heavy cream, whipped

Arrange 21 whole Vanilla Wafers in the bottom of a 9-inch springform pan. Cut a slight portion off of each remaining Vanilla Wafer forming a straight edge. Place those wafers, cut side down, around the edge of the springform pan lapping them slightly in a clockwise fashion.

Combine the coconut, pecans, brown sugar, and butter or margarine in a skillet. Cook over low heat, stirring constantly, until butter or margarine is melted. Continue to cook and stir until the mixture brwons lightly (about 5 minutes). Pour mixture onto a baking sheet to cool. When cool, break the coconut into coarse crumbles. Reserve 1/2 cup of the crumbles and set aside. Sprinkle the remaining crumbs over the Vanilla Wafer base.

Prepare pudding with milk as directed on the package. Fold in the whipped cream. Turn into the pan, spreading mixture gently to the edges of the standing wafers. Sprinkle the reserved crumbs over the top. Chill 4 hours or overnight. Cut into wedges to serve.

Yield: 6 to 8 servings.

Note: This is a great "make ahead dessert" for a busy day since it needs to refrigerate as long as overnight anyway.

TRADITIONAL CHEX PARTY MIX

This is a Ralston Purina Company recipe from 1986. It is cut from an old Chex cereal box.

1/2 cup (1 stick) butter or margarine
1 1/4 tsps McCormick/Shiling Season-All Seasoned Salt*
4 1/2 teaspoons Worcestershire sauce
2 2/3 cups Corn Chex cereal
2 2/3 cups Rice Chex cereal
2 2/3 cups Wheat Chex cereal
1 cup salted mixed nuts

Preheat oven to 250 degrees. Melt butter in a 15x10x2-inch roasting pan in the oven. Remove from oven. Stir the seasoned salt and Worcestersire sauce into the melted butter. Gradually add cereal and nuts, mixing until all pieces are coated. Bake 1 hour at 250 degrees. Stir mixture every 15 minutes during baking for even coating and baking.

Makes 9 cups.

*Any seasoned salt will do.

Microwave Directions: In a 4-qt bowl or 13x9x2-inch microwave safe dish, melt butter on high for 1 minute. Stir in seasoned salt and Worcestershire sauce. Gradually add cereal and nuts, mixing until all pieces are coated. Microwave on High for 5 to 6 minutes, stirring every two minutes. NOTE: A 650 microwave oven was used for these directions. For other wattage ovens, time may need to be adjusted.

Saturday, December 27, 2008

DORA'S IMPOSSIBLE COCONUT PIE

4 eggs
1/2 cup oleo
1 cup white sugar
1/2 cup flour
1/2 tsp salt
1/2 tsp baking powder
2 cups milk
1 cup coconut
1 tsp vanilla

Preheat oven to 350 degrees.

Place all the ingredients in a blender, one at a time. Blend until all mixed together. Pour mixture into a buttered 10-inch pie pan. Bake at 350 degrees for one hour. When done, the crust will be on the bottom.

MRS. OLIVE'S NEVER FAIL PIE DOUGH

This is a recipe from one of the elderly ladies in the community when I was a child.

4 cups all-purpose flour
2 cups shortening
2 tsps salt
1 tbsp sugar
1 tsp baking powder
1/2 cup water
1 tbsp white vinegar
1 egg

Mix together the flour, salt, sugar, and baking powder. Cut in the shortening. Add the water, vinegar and egg. Mix well and chill before rolling out. This dough can also be frozen for use later.

COCO FUDGIES

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

FROSTING:

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.

*margarine

Yield: 3 lbs.

Friday, December 26, 2008

GREEN BEAN AND BURGER BAKE

1 lb ground beef
1 1/2 oz pkg sloppy joe seasoning mix
1 cup water
6 oz can tomato paste
2 cans (16-oz each) French-style green beans, drained
1 jar (2 1/2-oz) sliced mushrooms, drained
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.

Brown ground beef in a large skillet; drain off all fat. Stir in the seasoning mix and water and cook until thickened. Add tomato paste. Cover the skillet, lower the heat to simmer and simmer for 10 minutes. Stir in the beans and mushrooms. Pour mixture into a lightly greased 2-quart casserole dish and top with the cheese. Bake at 350 degrees for 20 to 30 minutes until bubbly and heated through.

Yield: 6 servings

COCONUT CHEWS

This recipe is from one of my late mother's neighbors.

3/4 cup shortening (best to use 1/2 butter or margarine with the shortening)
3/4 cup confectioners' sugar
1 1/2 cups flour
2 eggs
1 cup brown sugar
2 tbsps flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 cup chopped walnuts or pecans, your preference
1/2 cup flaked coconut

Preheat oven to 350 degrees.

Cream shortening and confectioners' sugar together. Blend 1 1/2 cups flour into the creamed mixture. Press mixture into the bottom of an ungreased baking pan, 12x9x2-inches. Bake for 12 to 15 minutes. Mix together the eggs, brown sugar, 2 tablespoons flour, baking powder salt, vanilla, nuts and coconut. Spread the mixture over the hot baked layer. Bake another 20 minutes. While still warm, spread with the icing (recipe below) and let cool. Cut into bars about 3-inches by 1-inch. Makes 32 bars.

Orange-Lemon Icing: Mix 1 1/2 cups confectioners' sugar, 2 tablespoon butter that has been melted, 3 tablespoons orange juice and 1 teaspoon lemon juice until smooth.

HELLO DOLLY

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.

Ilene's 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.

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.

CORN FRITTERS

This recipe is a clipping from an old Bedford, Indiana newspaper. It was submitted to the newspaper by N. Hill of Medora, Indiana.

6 ears corn, cut from the cob
1 egg, well beaten
2 tsps sugar
1 tbsp butter, melted
1/2 cup milk
1/2 cup flour
1 tsp salt

Combine egg, sugar, butter, milk, flour and salt. Mix to combine well. Add the cut corn and mix until well blended. Drop by tablespoonful into hot shortening or oil. Fry 2 or 3 minutes or until golden brown. Drain on absorbent paper towels before serving.

Wednesday, December 24, 2008

HOMEMADE BISCUIT MIX

This old recipe was published by the Pork Industry Group, National Live Stock & Meat Board in 1978.

8 cups all-purpose flour
1/4 cup baking powder
4 tsps salt
1 cup lard* for soft wheat flour or 1 1/2 cups lard for hard wheat flour

Sift together the flour, baking powder, and salt. Cut lard into flour mixture with a fork or pastry blender until the mixture has a fine even crumb. Cover and store in the refrigerator until ready to use. This mixture will keep at least a month in the refrigerator. Yield: 10 cups biscuit mix.

TO MAKE BISCUITS:

Add 1/2 cup milk to 2 cups Homemade Biscuit Mix. Turn onto a lightly floured surface and knead gently for 1/2 minute. Pat or roll to 1/2-inch thickness and cut with a medium size cutter or lip of a water or juice glass that has been dipped in flour. Bake in a very hot oven (450 degrees) for 12 to 15 minutes or until brown. Yield: 10 to 12 biscuits.

*Solid shortening may be substituted for lard.

HOMEMADE CARAMEL CORN

2 1/2 qts popped corn
1 stick butter
1 cup brown sugar, firmly packed
1 tsp salt
1/3 cup white corn syrup
1 tsp baking soda

In a medium, heavy saucepan, mix together the butter, brown sugar, salt, and corn syrup. Cook, stirring constantly, until the mixture reaches the soft ball stage. (When a drop of the mixture is dropped into cold water, it will form a soft ball.) Remove mixture from the heat and add the baking soda; mix well. Have corn spread of a cookie sheet with sides. Pour the mixture evenly over the corn. Bake in a slow oven at 250 degrees for about 30 minutes, stirring occasionally.

Tuesday, December 23, 2008

KRAZY KAKE

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.

IMPOSSIBLE MEXICAN PIE

This old recipe clipping appears to be from an old Bisquick advertisement. I found this in my late mother's old recipe file.

1 lb ground beef
1/2 cup chopped onion
1 envelope (1 1/4 oz) taco seasoning mix
1 can (4 oz) whole green chilies, drained, seeded, chopped
1 cup shredded Monterey Jack cheese
1 1/4 cups milk
3/4 cup baking mix
3 eggs
1/8 tsp hot sauce

Preheat oven to 400 degrees.

Lightly grease a 10-inch pie plate. Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir taco seasoning mix into the beef and spread mixture in bottom of pie plate. Sprinkle with the chilies and cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or one minute with a hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 25 to 30 minutes. Let stand 5 minutes before cutting. Garnish with peppers and shredded cheese if desired. Refrigerate any remaining pie. 6 to 8 servings.

Monday, December 22, 2008

VENISON JERKY

1 1/2 lbs deer meat,no fat, sliced into thin strips while frozen
1/4 cup soy sauce
1 tbsp Worcestershire sauce
1 tbsp A-1 Sauce
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1 tsp hickory smoke flavoring


Mix the soy sauce, Worceshershire sauce, A-1 Sauce, pepper, garlic powder, onion powder, salt and hickory smoke flavoring together. Mix well. Add the meat slices and marinate in the refrigerator for 24 hours. Preheat the oven to 200 degrees. Remove meat from the marinade and put on wire racks with a drip pan underneath. Dry in the 200 degree oven for about 4 hours.

BOSTON CREAMY CANDY

2 1/2 cups whipping cream
4 cups sugar
3/4 cup white corn syrup
1 tsp vanilla
1 cup chopped nuts

Boil cream, sugar, and syrup to the soft ball stage. Remove from heat and let set until cooled. Add vanilla and nuts. Beat hard until creamy. Pour into a buttered 13x9x2-inch pan. Cut into small squares after candy is completely cooled.

CREAM FILLED CUPCAKES

This is a recipe from an old Iowa church cookbook.

2 1/2 cups unsifted flour
2 cups sugar
1 tsp baking powder
1/3 cup cocoa
1/4 tsp salt
2 eggs
1 cup vegetable oil
1 cup buttermilk
1 tsp vanilla
2 tsp baking soda
1 cup hot water

Preheat oven to 350 degrees.

Sift flour, sugar, baking powder, cocoa, and salt together into a large mixing bowl. Add eggs, oil, buttermilk vanilla, and baking soda that has been dissolved in the cup of hot water. Mix thoroughly. Line 36 muffin baking tins with cupcake liners. Fill each liner about 2/3 full. Bake in the 350 degree oven for 20 minutes or until done. Remove from oven and cool for 15 minutes. Fill with the filling below using a pastry bag with a large rosette tip attached. Force the cream into the center of the cakes. Frost with your favorite frosting, if desired.

CREAM FILLING:
1/2 cup sugar
1/3 cup milk
2/3 cup shortening
1/4 tsp salt
1 tbsp water
1/2 tsp vanilla
1/2 cup powdered sugar

Combine sugar, milk, shortening, salt, water, and vanilla in a mixing bowl and beat on high speed of electric hand mixer for 7 minutes. Add powdered sugar and continue to beat for another 5 minutes.

MEDIUM WHITE SAUCE

This recipe is cut from the side panel of an old box that says Best Foods at the bottom.

1. Mix 1 tablespoon ARGO cornstarch and 1 cup milk until smooth.
2. Add 2 tablespoons Mazola margarine, 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Stirring constantly, bring to boil over medium heat and boil 1 minute. Makes 1 cup. (Use for creamed vegetables, meat, poultry, fish or casseroles.)

Saturday, December 20, 2008

PINEAPPLE FLAVORED POUND CAKE

1 cup shortening
2 cups sugar
2 cups sifted plain flour
5 large or 6 small eggs
5 tbsps pineapple juice

Preheat oven to 325 degrees.

Cream shortening and sugar together. Add eggs to sugar mixture, one at a time. Alternately add in flour and pineapple juice. Beat at low speed of electric mixer until creamy. Bake in a greased and floured tube, Bundt, or loaf pan until done; approximately 1 hour.

This cake is great sliced and topped with fresh berries.

CABBAGE CASSEROLE

This recipe is from an old rural newsletter.

1 med head cabbage
1/2 lb bulk pork sausage
1 tbsp onion flakes
1 cup dry bread crumbs
2 eggs
1/4 cup milk
Salt to taste
Pepper to taste

Chop and cook cabbage until tender. Drain. Meanwhile, crumble and fry sausage until browned Drain fat off the sausage. Beat eggs and add milk. Mix onion flakes and bread crumbsinto the egg mixture. Add salt and pepper to suit your taste. Pour into a greased baking dish or pan and bake at 350 degrees for 25 minutes.

OLD FASHION LEMON MERINGUE PIE

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.


Friday, December 12, 2008

CHOCOLATE CHERRY SQUARES

This recipe is from an old Hershey's Grocery Store "Give-Away" Pamplet.

1 cup all-purpose flour
1/3 cup butter or margarine
1/2 cup packed light brown sugar
1/2 cup chopped nuts
Filling (recipe below)
Red candied cherries, halved

Preheat oven to 350 degrees. In a large mixer bowl, combine the flour, butter or margarine, and brown sugar. Blend on low speed to form fine crumbs, about 2 to 3 minutes. Stir in the nuts. Reserve 3/4 of this crumb mixture for topping. Pat the remaining crumb mixture into an ungreased 9-inch square baking pan. Bake 10 minutes or until lightly browned. Meanwhile, prepare the Filling.

FILLING:

1 pkg (8 oz) cream cheese, softened
1/2 cup sugar
1/3 cup HERSHEY'S Cocoa
1/4 cup milk
1 egg
1/4 tsp vanilla extract
1/4 cup chopped red candied cherries

In a small mixer bowl, combine the cream cheese and sugar beating until fluffy. Add cocoa, milk, egg, and vanilla; beat until smooth. Fold in cherries. Spread mixture over the warm crust. Sprinkle with the reserved crumb mixture. Garnish with the cherry halves. Return to the oven and bake for 25 minutes or until lightly browned. Cool before cutting into squares. Store, covered, in the refrigerator.

Wednesday, December 10, 2008

PUMPKIN PECAN BREAD

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

Saturday, December 6, 2008

ZUCCHINI CHEESE CASSEROLE

This recipe is an old newspaper clipping--I have no idea what newspaper.

1 1/2 qts (6 cups) peeled, seeded, diced zucchini
2 eggs, beaten
1/4 cup evaporated milk
3/4 cup Ritz style cracker crumbs
6 tbsp melted butter or margarine
8-oz pkg shredded cheddar cheese

Preheat oven to 325 degrees.

Mix together all ingredients except one-half of the cheese. Pour mixture into a 9-inch square baking dish that has been lightly greased. Top with the remaining cheese. Bake at 325 degrees for 45 minutes or until zucchini is tender and casserole is bubbly.

Friday, December 5, 2008

MAGIC COOKIE BARS

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

HERSHEY'S COCOA BUNDT CAKE

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

MOLDED EGG SALAD

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
paprika

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.

CHICKEN AND FISH GUMBO

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

MOM'S APPLE DUMPLINGS

DOUGH:
2 cups self-rising flour
1/2 cup shortening
3/4 cup milk
FILLING:
5 cups chopped apples
1 cup sugar
1 tsp cinnamon
SYRUP:
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

VINEGAR SALAD

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

QUICK AND EASY STIR FRY PORK

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

LIST OF OLD TIME SAYINGS

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

TURKEY SUPPER RING

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

APPLE SPICE CAKE

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.
Add:
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!

EASY TACO DINNER

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

OLD FASHION TURKEY DRESSING

This recipe is from an old church cookbook. No date, or town.

12 cups dry bread crumbs
1 cup butter or margarine
1 cup finely minced onion
1 1/2 cups finely minced celery
4 eggs, well beaten
1/2 tsp baking powder
2 tsp salt
1 tsp pepper
1 tsp dried sage
poultry seasoning to taste (a lot)
1 qt milk
giblets chopped
broth

Preheat oven to 325 degrees.

Melt butter in heavy skillet. Add onion and celery to skillet and cook until they are softened. Put bread crumbs into a very large bowl. Add celery and onion to crumbs. Add eggs, baking powder, salt, pepper, sage, and poultry seasoning; mix together. Add milk, gilblets, and enough broth to make the mixture quite moist. Pack turkey loosely. If baked in roaster, baste with turkey juices.
Note: You can save time, especially at the holidays, by chopping the onions and celery a day or two ahead of time. Seal in a bowl or plastic bag and save up to 3 days.

Friday, November 7, 2008

FRENCH CHOCOLATE SILK SQUARES

This recipe is a clipping from a 1989 Woman's Day magazine according to the notes I found with it.

Crust:
1/2 cup margarine, at room temperature
1/4 cup confectioners' sugar
1 1/2 cups uncooked oat bran
1/2 cup all-purpose flour
1/4 tsp salt

Heat oven to 350 degrees. Line an 8 or 9-inch square baking pan with foil. Spray foil with no-stick cooking spray. TO MAKE CRUST: Mix margarine and sugar in a medium-size mixing bowl until blended and smooth. Add oat bran, flour and salt; stir just until blended. (Mixture will be moist and slightly crumbly.) Turn into prepared pan and press firmly and evenly over bottom. Bake 20 to 25 minutes just until edges start to brown.

Topping:

Whites from 3 large eggs
1/3 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/8 tsp salt

While crust bakes, put all topping ingredients into a medium-size bowl and whisk until smooth. Pour over the partially baked crust. Bake 20 tl 25 minutes longer until top looks dry and slightly puffed. Cool completely in the pan on rack. Lift foil by ends onto a cutting board. Peel off foil. Cut into 16 squares, dipping knife into hot water before making each cut.

Note: These keep well up to 1 week in tightly covered container in cool place with waxed paper between layers. Dust with confectioners' sugar just before serving.

Per cookie: 188 calories, 4 g protein, 26 g carbs

Thursday, November 6, 2008

BREAKFAST OR BRUNCH QUICHE

1 pastry crust for a 9-inch quiche pan
1 1/2 cups Half & Half cream
4 eggs
1 cup shredded Swiss cheese
1 tbsp flour
1/4 cup sliced green onion
1 tsp dried parsley flakes
pinch of nutmeg
salt and pepper to suit your taste
5 slices bacon, cooked (just until done)and drained
5 links breakfast sausages, (cooked just until done) and drained

Line the quiche pan with the pastry crust. Toss Swiss cheese with the flour. Add the onion, parsley flakes, nutmeg, salt, and pepper. Sprinkle the mixture on the bottom of the pastry shell in the pan. Using a whisk, mix eggs with half and half until well whisked. Pour into the pastry shell. Bake 35 minutes at 375 degrees. Place bacon and sausage on top of the quiche in a pinwheel fashion rotating the bacon then a sausage. Return to oven and bake another 10 minutes.

APPLE PUMPKIN CUSTARD DESSERTS

I like to identify the sources of these old recipes when I can. However, that is not always possible. I believe, but cannot be sure, that this recipe is from an old advertisement for Borden's Eagle Brand Sweetened Condensed Milk.

1 can (21-oz) Apple Pie Filling
1 can (16-oz) pumpkin (about 2 cups, if you cook your own)
1 can (14-oz) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 eggs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup gingersnap cookie crumbs (about 18 cookies)
2 tbsp butter, melted

Heat oven to 400 degrees. Spoon apple pie filling evenly into 8 to 10 custard cups. In a large mixer bowl, beat pumpkin, milk, eggs, cinnamon, nutmeg, and salt. Spoon mixture into custard cups over the top of the apple pie filling. Combine the cookie crumbs and the butter. Sprinkle over the pumpkin mixture in custard cups. Place cups on a jelly roll pan and bake for 10 minutes at 400 degrees. Reduce temperature to 350 degrees and bake another 15 minutes or until set. Cool. Keep any leftovers in the refrigerator.

Thursday, October 30, 2008

BARLEY VEGETABLE SOUP

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

CHEESY TUNA PEPPERS

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.

FRIED OYSTERS

1 pint oysters
cayene pepper
black pepper
salt
corn meal
flour
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

CITRUS DELIGHT GELATIN SALAD

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.

NOSTALGIC CHICKEN AND DUMPLINGS

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

SWEET POTATO APPLE SCALLOP

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

CRUNCHY BRAN COFFEE CAKE

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
TOPPING:
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

FRUITY CANTALOUPE

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.

FOILED WHITING FILLETS

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

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

TURKEY NOODLE CASSEROLE

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

SWEET AND SOUR PORK

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.

BAKED PEARS

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.

ELEPHANT TRACKS

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.

CORN CHIPS, CHILI, AND CHEESE CASSEROLE

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

QUEEN FRUIT SALAD

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

STRAWBERRY RICE SALAD

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

TAMALE PIE

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

OLD FASHION SEVEN MINUTE FROSTING WITH MARSHMALLOW FLUFF

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.

HOMEMADE BREAD BATTER WITH FOUR OPTIONS

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.


VIKING TREATS

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

CHICKEN AND VEGETABLES CHINESE

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.

SUPER HAMBURGER SOUP

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

OYSTER DRESSING

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.

BISQUICK'S IMPOSSIBLE CHEESEBURGER PIE

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.

CHICKEN CONTINENTAL

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

CAULIFLOWER SALAD

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.

WALNUT-DATE LOAF BREAD

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.

CINNAMON SUGAR FAN BISCUITS

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
FILLING:
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.

COUNTRY SURPRISE SLAW

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.

CLOVERLEAF POTATO ROLLS

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


RHUBARB BREAD

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

VELVEETA COUNTRY CHICKEN CASSEROLE

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.

LACY POTATO FRITTERS

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

TROPICAL WEDDING CAKE AD RECIPE

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

HOMEMADE COATING FOR SHAKING AND BAKING MEATS

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.

REFRIGERATOR DINNER ROLLS

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.

NORWEGIAN MEAT LOAF

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.

HAM LOAF

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

CINNAMON COOKIES

1 1/2 cups flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup butter or margarine
1/2 tsp soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 egg

Cream sugars, butter in large bowl. Sift dry ingredients. Add egg, add dry ingredients. Form into roll. Refrigerate until chilled through. Preheat oven to 425 degrees. Slice and bake.

HOMEMADE CRESCENT ROLLS

6 tbsp milk
3 tbsp sugar
1/2 tsp salt
2 1/2 tbsp shortening
1/4 cup warm water
1 egg
1 pkg yeast
2 to 2 1/2 cups flour

Scald milk. Stir in sugar, salt, and shortening. Cool to lukewarm. Put warm water in bowl, stir in yeast to dissolve. Stir in lukewarm milk mixture. Beat eggs, add to mixture, add one cup flour. Beat with egg beater, until smooth. Stir in additional flour. Dough should be soft as can be handled, not stiff. Knead dough until smooth, about twenty-five times on floured board. Place dough in greased bowl, brush top with soft shortening with waxed paper and place in the refrigerator at least two hours or overnight. May be kept two to three days in the refrigerator. When ready to shape dough, punch down and turn out on lightly floured board. Divide dough into three equal parts, roll each into 9-inch circles. Brush with melted butter. Cut into eight pie-shaped pieces. Roll up tightly beginning at wide end. Seal points firmly. Place on greased baking sheet with points underneath curving to form crescents. Brush with butter, melted, cover, place in warm place to rise, about one hour. Bake in 400 degree oven about fifteen minutes. Brush with melted butter. Delicious served warm.

PAGO-PAGO PASTA SALAD

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
Dressing:
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

TOMATO SOUP FRENCH DRESSING

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

OLD-FASHIONED POTATO SALAD

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.

Tuesday, September 9, 2008

CHEWY NUT SQUARES

This is a recipe from an old KARO syrup advertisement.

1 1/4 cups unsifted flour
1 cup firmly packed brown sugar
1/2 cup margarine
2 eggs, slightly beaten
1/2 cup KARO dark corn syrup
1 tsp vanilla
1/4 tsp salt
1 cup chopped pecans
1/2 cup flaked coconut

Mix 1 cup flour and 1/2 cup of the brown sugar. Cut in margarine until fine crumbs form; pat into greased 8" square pan. Bake in 350 degree oven for 20 minutes. Remove. Mix remaining flour and sugar and remaining ingredients. Pour over crust. Bake 30 minutes or until top is set. Cool. Cut into 16 squares.

BEEFY STUFFED POTATOES

6 large potaotes
10-oz pkg frozen chopped spinach
1 1/2 lb lean ground beef, lightly browned
1 cup milk
2 eggs
1/3 cup fine bread crumbs
1 1/2 cups shredded cheddar cheese
1/4 cup minced dried onion
1/2 tsp marjoram
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 lb sliced bacon

Bake potatoes at 400 degrees for 45 minutes. Meanwhile, cook spinach as directed. Mix together beef, 1/3 cup milk, eggs, bread crumbs, 1 cup cheese, onion, drained spinach, spices. Halve baked potatoes lengthwise and scoop pulp leaving 1/4-inch thick shell. Fill shells with the meat mixture and place in a baking dish. Top with bacon slices. Return to oven at 350 degrees for 35 minutes. Mash remaining potato with pepper, 2/3 cup milk. Spread in greased baking dish, top with 1/2 cup cheese. Bake at 350 degrees for 25 minutes. Serves 6.

Monday, September 8, 2008

BEANS AND FRANKS

3 slices bacon, cut in 1-inch pieces
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 lb frankfurters, cut in 1-inch pieces
1 can (1 lb. 14 oz) pork and beans
1/2 cup ketchup
1/4 cup brown sugar
1 tbsp mustard
4-oz Cheddar cheese, sliced about 3/4-inch wide

In a ten inch skillet, cook bacon until crisp. Saute onion, pepper and franks in skillet with bacon until onion is transparent. In a 3-quart casserole combine all ingredients except cheese. Bake at 350 degrees for 20 minutes. Arrange cheese slices on top in spoke design. Bake ten minutes longer. Makes 6 to 8 servings.

BARBECUE SHORT RIB BAKE

4 to 5 lbs beef short ribs, cut in serving size pieces
Salt and Pepper
1 medium onion, chopped
1/2 cup diced celery
3 tbsp salad oil
3/4 cup ketchup
1/2 cup water
1/4 cup brown sugar
1 1/2 tbsp Worcestershire sauce
2 tsp seasoned salt
1 tsp prepared mustard

Arrange ribs in a 9x13x2-inch baking pan. Sprinkle with salt and pepper. Bake at 425 degrees for 40 minutes. Meanwhile, cook onion and celery in oil in a small saucepan until they are tender. Add remaining ingredients; mix well. Simmer gently about 20 minutes, stirring occasionally. Remove ribs from oven; drain excess fat. Baste ribs with about half the sauce. Lower oven temperature to 350 degrees; bake ribs 1 hour longer until fork tender. Baste occasionally with remaining sauce. Makes 6 to 8 servings.

Sunday, September 7, 2008

KENTUCKY-STYLE CORN

4 slices bacon
1 small onion, sliced
1 green bell pepper, seeded and slivered
2 (17-oz) ea cans whole-kernel corn, drained
1 (3 1/2-oz) jar or can pimiento, drained and slivered
1/4 tsp salt
dash pepper

In large skillet, cook bacon until crisp; remove to paper towel or paper plate to drain. Add onion and bell pepper to bacon drippings in skillet. Cook five minutes, stirring frequently, until just tender. Stir in corn, pimiento, salt, and pepper. Cook until heated through. Crumble bacon; sprinkle on top of corn mixture. Serves six.

This can be made over a campfire, using an iron skillet over hot coals.

Saturday, September 6, 2008

PERSIMMON FUDGE FROM SOUTHERN INDIANA

1 cup persimmon pulp
3/4 cup butter
1 small can evaporated milk
3 cups sugar
1 jar (7-oz) marshmallow cream
1 tsp vanilla
1 box powdered sugar, sifted

Cook the pulp, butter, milk, and sugar to the soft ball stage, about 10-15 minutes, stirring constantly. Add the marshmallow cream, vanilla, and sifted powdered sugar. Mix well and pour into buttered pan. Add hickory nuts, if desired.

VERY OLD FASHIONED SUGAR CREAM PIE

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

Thursday, September 4, 2008

CHOCOLATE SAUERKRAUT CAKE

2 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 1/2 cups sugar
2/3 cup shortening or butter
3 eggs
1 1/4 tsp vanilla
1/4 tsp salt
1/2 cup cocoa powder
1 cup water
1/2 to 2/3 cup sauerkraut, chopped, rinsed, drained

Preheat oven to 350 degrees.

Cream together shortening and sugar. Add eggs; mix well. Add vanilla, salt and cocoa. Sift together flour, baking soda, and baking powder. Alternating, add flour mixture and water. Fold in sauerkraut. Bake in a greased and floured 9x13-inch pan at 350 degrees for 35 to 45 minutes. Frost with your favorite frosting.


MAGIC FRUIT CAKE

1 pkg (9-oz) mincemeat
1/2 cup water
1 cup walnut meats or pecans, coarsely chopped
1 cup (8-oz) mixed candied fruit, coarsely chopped
1 reg. size can evaporated milk
1 egg, beaten
3/4 cup flour
1/2 tsp baking soda

Preheat oven 350 degrees.

Break mincemeat into small pieces and put in a two quart saucepan. Add water. Place over medium heat and stir until lumps are thoroughly broken. Boil briskly one minute, stirring constantly. Remove from heat and cool. Add nuts, candied fruit, canned milk and egg; blend well. Stir in flour and baking soda until just blended. Pour mixture into 9x4x3-inch loaf pan, which has been greasedk, wax paper lined, and greased again. Bake at 350 degrees for one hour and thirty minutes or until center springs back when lightly touched with finger and top in golden brown.

Wednesday, September 3, 2008

APPLE BREAD

2 tbsp butter
1/2 cup sugar
1 tsp cinnamon
1 apple
1 pkg active dry yeast
3/4 cup warm water
1/4 cup sugar
1 tsp salt
1 cup all-purpose flour
1 egg
1/4 cup shortening
1 1/4 cups all-purpose flour

Melt butter in pan. Mix 1/2 cup sugar and cinnamon and sprinkle over butter. Cut apple into thin slices and arrange in rows on sugar mixture. Sprinkle a few raisins over apples if you want. Stir together with spoon in a large bowl yeast and warm water. Add 1/4 cup sugar, salt and 1 cup flour. Beat 2 minutes or until batter drops from spoon in sheets. Add egg, shortening and rest of flour and beat until smooth. Drop batter by small spoonfuls over apples in pan. Cover pan and let rise in a warm place until double, 50 to 60 minutes. Heat oven to 375 degrees. Bake 30 to 35 minutes or until brown. Immediately remove cake from pan by turning upside down onto serving plate. Use a 9x9x2-in pan.

Saturday, August 30, 2008

10 MORE OLD TIME HELPFUL HINTS

Here are more of the helpful hints for the back of an old cookbook I found.

1. To keep nuts from sinking to the bottom of cake or bread batter, shake them in a paper bag with a pinch or two of flour.
2. Do not discard worn pillow slips. Cut a small hole in the seamed end and slip it over a hanger as protection for clothes.
3. Use cotton swabs dipped in lukewarm soap or detergent suds to clean the grooves of carved furniture.
4. Potatoes soaked in salt water for 20 minutes before baking will bake more rapidly.
5. A pie crust will be more easily made and better if all the ingredients are cool.
6. To cut fresh bread easily, cut with a hot knife.
7. Tablecloths and sheets should be folded crosswise occasionally. It will make them last longer.
8. To prevent the iron from sticking, add a little salt to the starch.
9. To remove iodine stains from linens rub the stained area with a slice of lemon.
10. Fruit stains may be removed with a strong solution of borax, or the stain moistened with water, rubbed with borax, and boiling water poured through.


BANANA WALNUT BREAD

1 cup sugar
1/2 cup shortening
2 tbsp milk
1 tbsp vinegar
1 cup chopped walnuts
3 very ripe crushed bananas
1/4 tsp salt
1 tsp soda
2 cups flour

Preheat oven to 350 degrees.

Combine all ingredients and bake in greased loaf pan for 50 to 60 minutes.


WINTER APRICOT COMPOTE

2 cans (30 oz each) apricot halves
1 cup apricot nectar
1 1/2 tbsp cornstarch
3 tbsp cold water
1 tbsp curry powder
1/2 cup firmly packed light brown sugar
1 cup dried pitted prunes
1 can (30 oz)pear halves, drained
1/2 cup toasted shredded coconut, optional

Pour 2 cups syrup from apricots into a large skillet. (Use remaining syrup in drinks and desserts.) Add nectar to syrup; boil rapidly until volume is reduced to 1 1/2 cups. Blend cornstarch and water in a large saucepan; stir in curry powder and sugar. Gradually stir in syrup mixture. Simmer mixture, stirring constantly, for 30 seconds. Add prunes and drained apricot and pear halves; simmer uncovered for about 5 minutes or just until heated through. Spoon into attractive chafing dish and serve with coconut, if desired.

This is another recipe from a 1975 The Workbasket magazine.

EARLY COLONIAL BREAD

1/2 cup yellow corn meal
1/2 cup brown sugar
1 tsp salt
2 cups boiling water
1/4 cup cooking oil
2 pkgs active dry yeast
1/2 cup lukewarm water
3/4 cup sifted whole wheat flour
1/2 cup sifted rye flour
4 1/4 to 4 1/2 cup sifted all-purpose flour

Combine the corn meal, brown sugar, salt, boiling water, and oil. Let cool to lukewarm, about 30 minutes. Soften yeast in the 1/2 cup lukewarm water. Stir into the corn meal mixture. Add the whole wheat and rye flours; mix well. Stir in enough all-purpose flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead till smooth and elastic, 6 to 8 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise in a warm place till double, 50 to 60 minutes. Punch down, turn out on lightly floured surface and divide in half. Cover and let rest 10 minutes. Shape into two loaves and place in greaded 9-inch loaf pans. Let rise again till almost double, about 30 minutes. Bake in a 375 degree oven for 45 minutes or until done. (Cap loosely with foil after first 25 minutes if bread browns rapidly.) Remove from pans. Cool on rack.

FLUFFY RAISED DOUGHNUTS

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

SQUASH PIE 2

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.


ANADAMA BREAD

4 1/2 to 4 3/4 cups all-purpose flour
2 pkgs active dry yeast
2 cups cold water
1 cup cornmeal
1/2 cup molasses
1/3 cup lard
1 tbsp salt
2 eggs
2 tbsp butter, melted

Preheat oven to 375 degrees.
In a large mixing bowl, mix 1 cup of the flour and the yeast. In a saucepan, mix water and cornmeal; cook and stir until thickened and bubbly. Remove from heat; stir in molasses, lard, and salt. Cool till just warm (115-120 degrees). Add cornmeal mixture to the flour mixture and add eggs. Beat at low speed of electric mixer for about 1/2 minute, scraping down sides of bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough. Turn out on lightly floured board; knead till smooth (8-10 minutes). Place in a greased bowl, turning once to grease surface. Cover and let risetill double (about 1hour). Punch down dough; divide in half. Cover and let rest 10 minutes. Shape into two loaves and place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover and let rise till almost double (about 45 minutes). Brush with butter. Bake at 375 degrees for 20 minutes; cover with foil. Bake 20 minutes longer.


Thursday, August 28, 2008

SWISS VENISON ROUND STEAK

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

MORE OLD-TIME TIPS

As promised, here are more of the old-time tips found in the back of an old cookbook.

1. When baking a milk pudding, place the dish in a pan of water in the oven. This prevents the pudding from burning or boiling over.

2. A well-beaten white of egg added to mashed potatoes will add to the looks and taste of the dish.

3. When bread is baking, a small dish of water in the oven will help to keep the crust from getting too hard.

4. To draw out the salt from salted fish, add a glass of vinegar to the water in which the fish is soaking.

5. Add 1/4 teaspoon baking soda to cranberries while cooking and they will not require much sugar.

6. To keep milk or cream from souring in hot weather, stir in a small quantity of bicarbonatge of soda.

7. All seasonings should be added gradually to soup, or the flavor may be too strong.

8. A little finely grated cheese added to thin soup improves the taste immensely.

9. If parsley is washed with hot water, instead of cold, it retains its flavor and is easier to chop.

10. To prevent the odor of boiling ham or cabbage permeating the house, add a little vinegar to the water in which they are boiled.

There you have it, folks. Ten more tips for everyday use. I especially like #6. But I'm sure that was very important to folks many years ago. Anyway, it is fun to share these tips with you.



FESTIVE YAM SOUFFLE

3 eggs
2 tbsp light brown sugar (more if using fresh yams)
2 tsp grated orange peel
1 tsp salt
1/4 tsp nutmeg
3 cans (16 oz each) yams or 6 yams, cooked, peeled and mashed
2/3 cup light cream or milk
2/3 cup chopped pecans
6 tbsp butter, melted
miniature marshmallows for garnish
pecan halves for garnish
maraschino cherry halves, drained, for garnish

As early as 8 hours before baking, beat eggs, sugar, orange peel and seasonings in a large mixing bowl until light and fluffy. Stir in yams, cream, pecans, and butter. Chill in baking dish. Bake at 325 degrees, in a 1 1/2-qt casserole dish for 50 minutes. Garnish by alternating marshmallows, pecan halves, and cherry halves around top of casserole.

BUTTERMILK BISCUITS

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.


MOLASSES OATMEAL BREAD

2 cups dry oatmeal
4 cups boiling water
1/2 cup molasses
1/2 cup soft shortening
1/2 cup brown sugar
1/2 cup raisins
3 tsp salt
2 pkgs dry yeast in 1/2 cup warm water
5 cups flour
6 - 7 cups flour

Preheat oven to 350 degrees.
Combine oatmeal and boiling water; let stand 1 hour till cool. Add next 7 ingredients, mix well and let rise. Add rest of flour and knead well. Let rise again, form into loaves and let rise until light. Bake at 350 degrees about 45 minutes. Makes 3 large or 4 medium loaves. This bread freezes well. Can also be make into rolls.


Monday, August 25, 2008

NEVER FAIL POPCORN BALLS

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


SALTED PEANUT CAKE

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

Sunday, August 24, 2008

FRENCH MASON JAR DRESSING

1 can tomato soup
1/2 cup vinegar
1/2 cup oil
1/4 cup sugar
1 tsp salt
1/2 tsp paprika
1/2 tsp pepper
1/2 tsp prepared mustard
1 small finely chopped onion
1/2 tsp celery seed

Beat all ingredients together and store in a covered jar in the refrigerator. Makes 3/4 quart.

Note: Blender works great for blending this dressing.



Saturday, August 23, 2008

CAKE DONUTS

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
flour

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


TURKEY ROUND-UP

This is another recipe my mother got years ago from The Workbasket magazine. This little homemaker's magazine featured recipes sent in by readers.

2 cups diced cooked turkey
1 cup frozen peas, cooked
1/2 cup diced celery, cooked
1 can cream of chicken soup
Chinese noodles

Combine all ingredients, except noodles, together in a bowl. Pour into a greased casserole dish, top with noodles and bake at 350 degrees until bubbly.

BAKING POWDER BISCUITS

2 cups flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
2 tsp sugar
1/2 cup shortening
3/4 cup milk

Preheat oven to 400 degrees.

Sift all the dry ingredients together in a large bowl. Using two knives, cut in shortening until crumbly. Add milk and mix in well. Roll out on a lightly floured surface and cut with a biscuit cutter. Bake at 400 degrees for 15 to 20 minutes.

APPLESAUCE CAKE

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.

SQUASH PIE

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.