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.

GREEN TOMATO JAM

2 1/2 cups pureed green tomatoes (this takes about 3 medium tomatoes)
2 cups sugar
1 pkg (3 oz) raspberry gelatin

In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Skim off any foam. Pour into jars or freezer containers, leaving 1/2-inch headspace. Cool before covering with lids. Refrigerate or freeze.

Yield: approximately 3 cups

Monday, September 29, 2008

BEEF AND RICE HOT DISH

1 lb hamburger meat
1 med onion, chopped
1/2 cup chopped green pepper
1/2 tsp salt
pinch pepper
1 1/2 cups uncooked instant rice
1 can (14 1/2 oz)stewed tomatoes
1 can (8 oz) tomato sauce
1 1/2 cups hot water
1 tsp prepared mustard

In a large skillet, brown hamburger meat and drain. Add onion, green pepper, salt and pepper to skillet and cook over medium heat until vegetables are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serves 4.

OLD-FASHIONED TOMATO GRAVY

1/2 lb sliced bacon, diced
1 small onion, chopped
2 tablespoons all-purpose flour
1/8 tsp salt
dash of pepper
1 can (14 1/2 oz) diced tomatoes, undrained
3 cups tomato juice
6 to 8 hot biscuits, split

In a skillet, cook bacon until crisp. Remove bacon to drain on paper towels. Discard drippings except for 2 tablespoons. Cook onion in drippings until tender. Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown. Gradually add tomatoes and tomato juice; stir well. Bring to a boil over medium heat. Cook and stir for two minutes. reduce heat; simmer, uncovered, for 10 to 15 minutes or until thickened, stirring occasionally. Stir in bacon and serve over hot biscuits.

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

APPLE-CHEDDAR CHEESE DESSERT

6 pared, sliced apples
1 tbsp lemon juice
1 cup sugar, divided
1/2 cup flour
dash salt
1/2 tsp cinnamon
1/4 cup margarine
2/3 cup shredded Cheddar cheese

Place apples in greased baking dish; sprinkle with lemon juice and 1/2 cup of the sugar. Combine flour, salt, cinnamon and remaining sugar. Add margarine and mix until crumbly. Stir in cheese and spread over apples. Bake approximately 45 minutes at 350 degrees until lightly brown on top.

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

MOM'S FRESH RHUBARB CAKE

1 1/2 cups brown sugar
1 egg
1 cup sour milk*
2 cups flour
1/2 cup shortening
1/4 tsp salt
1 tsp soda
1 tsp vanilla
1 1/2 cups raw rhubarb, cut fine
1/2 cup chopped nuts

Mix ingredients thoroughly and pour into a greased oblong pan. Combine 1/2 cup sugar, 1/2 teaspoon cinnamon, and 1 tablespoon butter. Sprinkle over batter before baking in a 350 degree oven for 40 minutes.

*buttermilk

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.

Wednesday, September 24, 2008

SHOW CAKE

1 box white cake mix
16 oz can crushed pineapple
8 oz cream cheese
1 small box instant vanilla pudding
1 pkg Dream Whip
milk
coconut, for garnish
chopped nuts, for garnish

Drain pineapple, reserving liquid. Prepare cake mix according to package directions, using a 9 x 13-inch pan. Let cool. Add enough milk to reserved pineapple juice to make 2 cups. Blend juice mixture and cream cheese, then add pudding mix, mix well again. Fold in the pineapple and spread mixture over the cooled cake. Prepare Dream Whip as directed on package; spread over pudding mixture. Sprinkle coconut and chopped nuts over top of Dream Whip.

PINEAPPLE SHEET CAKE AND FROSTING

2 1/2 cups flour
2 cups sugar
2 eggs
2 tsp baking soda
1 #2 can crushed pineapple, undrained
1/2 cup nuts

Frosting:
8 oz pkg cream cheese
1/2 stick oleo
2 1/2 cups powdered sugar
1/4 cup flour
1 tsp vanilla

For cake, mix well and pour into large cookie sheet. Bake at 350 degrees for 20 to 25 minutes. For frosting, mix well. Spread on cake while still hot. Sprinkle some nuts on top.

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.

Miz Maxine's Chocolate Fudge Cake

2 cups sugar
3/4 cup butter (margarine)
2 eggs
1 tsp vanilla
1/2 cup buttermilk
2 1/4 cups flour
1/4 tsp salt
1 tsp soda
1/2 cup cocoa
1 1/2 cups boiling water

Cream sugar, butter, eggs, vanilla, and buttermilk together. Sift dry ingredients together. Add dry ingredients to creamed mixture alternately with the boiling water. Bake in a 9 x 13 inch pan in a 350 degree oven for 30 to 35 minutes.

POULET AUX PEACHES

This recipe is from my late mother's 'The Workbasket' magazine collection. This recipe was in the August 1970 book.

2 1/2 to 3 lb broiler-fryer chicken
1 1/4 cups corn flake crumbs
1/4 cup butter or margarine
1/4 cup finely chopped onion
1/2 cup finely diced celery
1 can (3 or 4 oz)sliced mushrooms
1/4 tsp salt
1/2 tsp poultry seasoning
heavy duty aluminum foil
8 canned cling peach halves

Melt butter in medium-size saucepan. Add onion and celery; cook until tender, but not brown. Add mushrooms with liquid, salt and poultry seasoning; bring to a boil. Remove from heat; add crumbs and toss lightly. Stuff and truss chicken. Place chicken in center of a 24-inch length of heavy duty aluminum foil. Brush chicken with additional melted butter. Make double fold of foil over breast and at each end. Place in shallow roasting pan. Roast in a hot oven, 450 degrees, for 20 minutes per pound. Open foil and flatten in pan. Place drained peaches, cut side up, on foil around chicken. Roast 20 minutes longer to brown chicken and heat peaches. Place chicken on heated platter; garnish with peach halves. Makes 4 to 5 servings.

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.

SOUTHERN INDIANA PERSIMMON COOKIES

1 cup sugar
1 stick butter
2 eggs, beaten
2 cups persimmon pulp
2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup chopped nuts
1 cup raisins

In a large mixing bowl, combine sugar and butter. Beat in eggs and pulp. Add flour and mix in. Add remaining ingredients in order listed. Drop onto greased cookie sheet. Bake 10 to 12 minutes in a 350 degree oven.

CINNAMON LAYER COFFEE CAKE

1 1/2 cups sugar
1/2 cup butter
2 eggs
1 cup milk
3 cups all purpose flour
4 tsp baking powder
1/2 tsp salt
1 tsp vanilla

Topping:

1 cup brown sugar
4 tsp cinnamon
4 tbsp flour
3/4 cup melted butter

To make topping, melt butter, add brown sugar, flour, and cinnamon. Mix well. Sprinkle between batter layers and some on the top.

Preheat oven to 350 degrees.

Cream butter and sugar together, add eggs, beat well. Sift dry ingredients together, add alternately with milk and vanilla. Put half in greased and floured 13 x 9 x2-inch baking pan. Sprinkle half the topping mixture over batter. Add remaining batter and top with remaining topping mix. Bake cake at 350 degrees about 25 to 30 minutes or until a toothpick inserted in center comes out clean.

Enjoy!

COFFEE CRUMB CAKE

2 cups sifted flour
1 tsp salt
1/2 cup sugar
2 tsp baking powder
1 egg, beaten
1 cup milk
1/3 cup oil

Preheat oven to 375 degrees.

Mix and sift flour, salt, sugar, and baking powder. Make a well in center of mixture and put in egg, milk and oil. Stir only enough to dampen all the flour mixture. Pour into a square baking pan that's been greased.

Topping:

1/4 cup flour
1/2 cup sugar
1 tsp cinnamon
2 tbsp butter

Mix flour, sugar, and cinnamon in a small bowl. Cut in butter. Sprinkle topping on top of batter. Bake for 35 minutes at 375 degrees.

Note: A quick, easy coffee cake that's not overly sweet.

Sunday, September 21, 2008

APPLE COFFEE CAKE

6 apples, cored, pared, and sliced (about 3 cups)
5 tbsp sugar
5 tsp cinnamon
3 cups flour
2 cups sugar
3 tsp baking powder
1 tsp salt
1 cup salad oil
4 eggs
1/4 cup orange juice
1 tbsp vanilla
1/2 cup chopped nuts

Preheat oven to 375 degrees.

Combine sliced apples with the 5 tablespoons of sugar and the cinnamon. Set apples aside. Sift together flour, 2 cups sugar, baking powder, and salt into a mixing bowl. Make a well in center of flour and pour in the oil, eggs, juice, and vanilla. Beat till well blended. Drain the apple mixture of excess moisture. Spoon 1/3 of the batter into a greased 10-inch tube pan. Make a ring of 1/3 of the apple mixture on top of the batter, taking care not to have the apples touch the sides of the pan. Sprinkle 1/3 of nuts on top of the apples. Spoon another 1/3 of the batter on top of nuts and make another ring of apples and nuts. Top with remainder of batter, apples and nuts. Bake at 375 degrees for 1 1/4 hours or until done. Watch the top and if it is becoming too brown, cover lightly with aluminum foil. Cool cake to lukewarm before removing from pan.

SEVEN MINUTE FROSTING

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.

HOMEMADE BREAD BATTER

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.

SAUCY CARROTS

5 large carrots
1 tbsp butter
1/4 cup honey
1 tbsp brown sugar
1 tsp lemon juice

Scrape and slice carrots. Cook carrots in small amount of water until tender crisp. Drain. Melt butter and add sugar. Stir until sugar is dissolved. Add remaining ingredients. Mix well. Add carrots and let simmer 20 minutes, stirring occasionally.

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

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 seperate 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.

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

CARAMEL STAR BLONDIES

This is a recipe from an old BRACHS Stars candy advertisement.

14-oz Brach's Milk-Maid Caramels
1/3 cup evaporated milk
1 box yellow cake mix
3/4 cup melted margarine
1/4 cup evaporated milk
1 cup chopped nuts
12-oz bag Brach's Chocolate Stars

Melt caramel and 1/3 cup of the evaporated milk over medium heat. Let stand. In seperate bowl, chop Chocolate Stars. In another bowl, combine cake mix, margarine, milk and nuts. Grease 9x13 pan. Spread half of dough in bottom of pan and bake at 350 degrees for six minutes. Remove pan from oven. Sprinkle chopped Chocolate Stars over crust. Pour caramel mixture over the layer of Stars. Spread remaining dough over the top. Bake 15 minutes at 350 degrees.

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

BASIC BEEF STEW

1/4 cup corn oil
2 lbs boneless lean beef, cut into 1-inch cubes
1/2 cup coarsely chopped onion
5 cups water
2 bay leaves
1 tbsp salt
1/4 tsp pepper
6 medium carrots, cut into 3-inch pieces
3 potatoes, peeled and quartered
1 cup thinly sliced celery
1 (10-oz) pkg frozen peas
1/4 cup cornstarch mixed with 1/2 cup water
Flaky Biscuits (recipe follows)

In large saucepot, heat corn oil over medium heat. Add beef, half at a time; brown on all sides, turning frequently, about 5 minutes. Add onion; stir frequently for 5 minutes or until tender. Stir in water and seasonings. Bring to boil; cover, reduce heat; simmer 30 minutes. Add vegetables; cover and cook 30 minutes or until beef and vegetables are tender. Restir cornstarch-water mixture; stir into stew. Stirring constantly, bring to boil over medium heat; boil 1 minute. Place biscuits on top of stew. Place uncovered in 450 degree oven 12 to 15 minutes or until biscuits are lightly browned.

Serves 6.

Flaky Biscuit Topping: In mixing bowl, stir together 2 cups unsifted flour, 3 tsp baking powder, and 1 tsp salt. Stir in 1/3 cup corn oil with fork or pastry cutter. Add 2/3 cup milk; mix until dough forms. Gently knead on lightly floured surface 15 to 20 times. Divide into 6 biscuits.

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.

MIDWESTERN-STYLE PERSIMMON PUDDING

2 cups persimmon pulp
2 cups sugar
3 eggs
1 1/2 cups buttermilk
1 tsp soda
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup milk
1/2 stick melted butter
1/4 tsp vanilla

Preheat oven to 325 degrees.

Combine pulp, eggs, and sugar, blending well. Combine buttermilk and soda; add to the pulp mixture and blend in. Sift together flour, baking powder, salt and cinnamon; add to mixture. Melt butter in pan and add to mixture with milk and vanilla.

Grease a 9x13-inch pan with butter. Pour pudding batter into pan and bake at 325 degrees 45 minutes to one hour.

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.

Friday, September 5, 2008

ORANGE-WALNUT BREAD

3 cups all-purpose flour
1 1/2 cups coarsely chopped walnuts
1 1/4 cups sugar
1 1/2 tsp salt
shredded peel of 1 orange
5 tsp double-acting baking powder
3 eggs
1 1/2 cups milk
1/3 cup salad oil

Preheat oven to 350 degrees.

In a large bowl, with fork, mix flour and walnuts, sugar, salt, orange peel, and baking powder. In a small bowl, with fork, beat eggs slightly; stir in milk and salad oil. Stir into flour mixture just until flour is moistened. Pour batter into a 9x5" loaf pan. Bake one hour and twenty minutes or until bread pulls away from sides of pan. Cool in pan on wire rack for ten minutes; remove from pan and cool completely on rack. Makes one loaf of bread.

MARY ESTHER'S CHICKEN CASSEROLE

6 to 8 pieces chicken, white or dark
1 pkg (8-oz) egg noodles
1/4 cup butter
2 medium onions, chopped
3 tbsp flour
2 cup milk
2 tbsp parsley flakes
1 3/4 tsp salt
1/8 tsp pepper
2 tsp Worcestershire sauce
1 cup cottage cheese (small curd)
1 pkg (10-oz) frozen peas
1 1/2 cups sliced carrots, cooked
1 cup shredded cheddar cheese
3 tbsp Miracle Whip

Cook chicken and remove from bone. Cook the noodles. Set to one side while preparing the sauce. To make sauce: Melt the butter and add onions, saute just until onions are slightly cooked. Stir in flour and cook for about 1 minute. Add milk, parsley and the seasonings. Cook until smooth. Combine chicken, noodles, vegetables, and the Worcestershire sauce, cottage cheese and the Miracle Whip. Bake in a large casserole covered for 25 minutes at 350 degrees. Remove cover and sprinkle with the cheddar cheese and continue baking five more minutes or until cheese is melted.

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

MARTHA'S CHOCOLATE CAKE

1/4 lb butter
1/2 cup shortening
1 cup water
4 tbsp cocoa
2 cups sugar
2 cups flour
2 eggs, beaten
1/2 cup milk
1 tsp vanilla
1/2 cup pecans

Preheat oven to 325 degrees.

Mix butter, shortening, water, and cocoa in pan and bring to a boil. In bowl, mix sugar and flour. Pour liquid mixture over dry ingredients and ten add eggs, milk, vanilla, and pecans. Cook in a greased and floured loaf pan 20 to 30 minutes at 325 degrees.

ICING

1 1/4 lb butter
4 tbsp cocoa
4 tbsp milk
1 tsp vanilla
1 box powdered sugar

Five minutes before cake is done start the icing. Melt butter, cocoa, milk in pan. Add vanilla and powdered sugar. Mix in 1/2 cup pecans. Ice cake while it is hot.

VINEGAR DUMPLINGS

2 1/2 cups sugar
1 tbsp oleo
1/2 cup vinegar
4 eggs, beaten
2 cups water
1 tbsp nutmeg
2 cups Bisquick
2/3 cup milk

Using bisquick and milk, make a stiff dough. Roll thin, using Bisquick to roll in. Bring sauce to a boil. Add dumplings. Simmer 15 minutes. Stir to prevent sticking.

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.