Sunday, November 30, 2008

SPARERIBS-CABBAGE 'N KRAUT

This recipe came with my mother's first CROCK-POT many years ago.

3 to 4 lb lean pork spareribs, cut into serving size pieces
salt to taste
pepper to taste
1 small can sauerkraut
1/2 small head of cabbage, thinly sliced
1 large onion, thinly sliced
1 apple, quartered, cored, and sliced
1 tsp caraway seeds or dill weed
1 cup water
1 tsp salt

Sprinkle spareribs with salt and pepper to taste. Brown spareribs for 30 minutes in a heavy skillet or broiler pan. Put alternate layers of spareribs, sauerkraut, cabbage, onion,and apple in CROCK-POT. Add caraway seeds or dill weed to the water and pour over all. Cover and set to Low for 6 to 8 hours or high for 4 to 5 hours. Stir several times during the cooking process if using the high setting.

Saturday, November 29, 2008

APPLE RAISIN HERB STUFFING & TURKEY

This recipe is from a rural Midwestern Electrical Co-op Newsletter.

12-14 lb turkey, thawed
8 cups dried bread cubes (10-13 slices of bread)
3 cups Granny Smith apples, cored and chopped
3/4 cup golden raisins
1/3 cup chopped onion
1/3 cup chopped fresh parsley
1 1/2 tsp rubbed sage
1 tsp dried thyme
1 tsp dried rosemary
1 cup chicken broth
6 tbsp margarine, melted

Combine bread cubes, apples, raisins, onion, parsley and herbs. Add broth and margarine. Toss to mix. Stuff seasoned turkey and roast according to turkey package directions.

Friday, November 28, 2008

TURKEY-RICE CASSEROLE

This recipe is from an old Southern Indiana Electric Co-op Newsletter.

2 cans cream of mushroom soup
1 can evaporated milk
2 cups diced or shredded turkey (or chicken would be fine)
1 cup processed, pasteurized cheese, cubed
2 cups frozen broccoli
4 cups cooked rice (any style)
Season to taste with the following spices:
salt
pepper
garlic powder
onion powder or dried onion flakes

Preheat oven to 350 degrees. In a medium saucepan, heat soups, milk, turkey, cheese, and broccoli. Stir often. Add seasonings. Butter a baking dish and spoon rice into the prepared dish. Pour the sauce over the rice and gently mix together. Bake 20 minutes or until bubbly.

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.

AUNT BARBARA'S CHOCOLATE CHIP BARS

This recipe was cut from a 1970s egg carton.

1 cup sugar
1 cup brown sugar
3 large eggs
1 cup vegetable oil
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
1 tsp vanilla
1 cup chopped pecans, optional

Mix sugar, brown sugar, eggs, and vegetable oil together in a large mixing bowl. Add the flour, bakings soda, baking powder, and salt. Mix to blend well. Add chocolate chips, vanilla, and pecans, if desired. Stir to mix in well. Pour into a greased and floured 2-inch deep 9x13-inch pan. Bake in a 350 degree oven for 35 to 40 minutes. Cool one hour before cutting into bars.

Wednesday, November 26, 2008

PENUCHE

This old fashioned candy recipe is from an old church cookbook.

4 1/2 cups brown sugar
1 cup evaporated milk
1/4 lb butter or margarine
1/4 tsp salt
1 tsp vanilla
2 cups chopped nut meats

Cook brown sugar, milk, butter or margarine, and salt, stirring until the sugar is dissolved. Cook at medium heat to the soft ball stage. Remove from the heat; cool. Add vanilla and nut meats. Beat till thick. Pour into a buttered pan and when cool, cut into squares.

Makes 3 pounds.

OLD FASHION GINGERBREAD

2 eggs
1 cup sugar
1/2 cup shortening
1 cup molasses
1/2 cup sour milk with 1 tsp soda*
2 1/4 cups flour
1 tsp baking powder
1 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 1/2 tsp ginger
1 cup hot water or hot coffee

Preheat oven to 350 degrees.

Mix eggs, sugar, shortening, molasses, and milk thoroughly. Add flour, baking powder, salt, cloves, cinnamon, and ginger. Mix into sugar mixture; mix well. Add the hot water or coffee; blend thoroughly. Grease and lightly flour a 9 x 13-inch baking pan. Pour batter into prepared pan and bake at 350 degrees for 40 to 45 minutes. Serves 18.

*Sour milk is buttermilk

Tuesday, November 25, 2008

RHEA LOU'S BANANA CAKE

This recipe was found in an old church cookbook.

1/2 cup shortening
1 1/2 cups sugar
2 large eggs
2 cups flour
1/4 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1/4 cup buttermilk
4 ripe bananas
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

In a large mixing bowl, cream shortening and sugar together. Add eggs to mixture and mix until creamy. Mash bananas with a fork and add to the creamy mixture. Add buttermilk and mix well. Sift together the flour, baking powder, baking soda, and salt. Gradually add to the creamy mixture, beating well after each addition. Stir in chopped walnuts. Grease and lightly flour a 13 x 9 x 2-inch baking pan. Pour batter into prepared pan and bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

BANANA CAKE FROSTING

2 cups confectioners' sugar
2 tbsps butter
6-oz cream cheese
3 tbsp milk
1 tsp vanilla flavoring

In a mixing bowl, beat together the butter and cream cheese. Add confectioners' sugar and mix. Add milk to thin to spreading consistency. Stir in vanilla and mix well. Frost cake.

Monday, November 24, 2008

JIFFY CORN CASSEROLE

1 egg
1 stick oleo
1 can whole kernel corn, juice and all
1 can creamed style corn
1 Jiffy cornbread mix
8-oz sour cream

In a large mixing bowl, mix all ingredients together. Pour into a greased casserole dish and bake at 350 degrees for one hour.

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.

SOUR CREAM SUGAR COOKIES

1 cup shortening
3 cups sugar
2 eggs
1 cup sour cream
1 tsp soda
5 1/2 to 6 cups flour
4 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees.

Cream shortening. Add sugar and continue creaming until light. Add eggs and sour cream and beat. Sift the dry ingredients together and add to the shortening-sugar-egg-cream mixture. Form dough into walnut sized balls and roll in granulated sugar. Place on greased cookie sheet and flatten with the bottom of a glass. Bake in 350 degree oven for 10 to 15 minutes.

NOTE: For holidays, use tiny drops of liquid food coloring in the sugar before rolling the dough balls in it. Red and green coloring is perfect for Christmas, orange for Halloween, orange and brown for Thanksgiving, pastels for Easter, red for Valentine's Day, etc.

OLD FASHION NEVER FAIL CAKE

1 cup sugar
1/2 cup butter or lard
1 egg
3 tbsp cocoa
3/4 cup sweet milk*
1/2 cup boiling water
1 tsp soda
1 rounding cup flour
1 tsp vanilla

Preheat oven to 350 degrees.

Cream sugar and butter, add unbeaten egg and beat. Add cocoa to egg mixture, blend well. Add flour and milk alternately. Last add hot water with soda dissolved in it. Mix in vanilla. (Batter will be thin.) Pour into a 9x13-inch prepared baking pan. Bake 35 to 40minutes at 350 degrees. Frost with your favorite frosting.

*This is regular milk; not sweetened condensed milk. The old-timers referred to regular milk as sweet milk vs buttermilk.

Wednesday, November 19, 2008

FROZEN CRANBERRY DESSERT

1 pkg cranberries, ground (redder if frozen when ground
2 cups sugar
1 No. 2 can pineapple, crushed, drained
1 lb marshmallows, cut-up
1 pint whipped cream

Mix cranberries and sugar together in one bowl. In another bowl, mix pineapple and marshmallows. Let mixtures sit in the two bowls overnight. Mix both mixtures together with 1 pint of whipped cream in the morning. Chill and eat or freeze and eat. Use two large bowls.

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

TURKEY AND COUNTRY SAUSAGE CORN BREAD STUFFING

2 cups celery slices
1 cup chopped onion
1/4 cup butter or margarine, melted
1 8 or 9-inch square pan of cornbread, crumbled
6 cups soft bread cubes
1 lb pork sausage, crumbled, cooked, drained
1/2 to 1 tsp sage, according to taste
10 1/2 oz can condensed chicken broth
3/4 cup water
2 eggs, beaten
12 to 16 lb turkey, if desired

In small skillet, saute celery and onion in butter until tender. In a large mixing bowl, combine celery mixture, cornbread, bread cubes, sausage and sage; mix together well. Add broth, water and eggs; toss lightly until bread is thoroughly moistened. Add 1/2 cup more water if you desire a more moist dressing. Lightly spoon stuffing into body cavity and neck region of turkey. Truss and roast according to turkey roasting directions. Makes enough stuffing for one 12 to 16 lb turkey. Place any leftover stuffing in a buttered casserole dish. Cover and bake the last 35 to 40 minutes of the turkey roasting. If you do not want to stuff a turkey, put the stuffing into a large baking dish and bake 35 to 4o minutes at 350 degrees.

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

POPCORN CARAMEL CRUNCH

This recipe is from the back of a box of Corn Chex cereal in 1989.

1 1/2 cups Corn Chex cereal
1 1/2 cups Rice Chex cereal
1 1/2 cups Wheat Chex cereal
4 cups air-popped popcorn
1/2 stick (1/4 cup) margarine
6 tbsp brown sugar
2 tbsp light corn syrup
1/4 tsp vanilla extract

Preheat oven to 250 degrees. In open roasting pan combine cereals and popcorn; set aside. In medium saucepan, combine margarine, sugar, corn syrup, and vanilla. Cook over medium heat 5 minutes or until boiling, stirring frequently. Pour hot mixture over the cereal and popcorn, stirring until all pieces are evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool, stirring occasionally. Store in an airtight container.

Yield: 8 cups

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.