Tuesday, December 30, 2008

DUTCH APPLE BREAD

This recipe is from an old Southern Indiana rural electric co-op newsletter.

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/3 cup buttermilk
1 cup peeled chopped apples
1/3 cup chopped walnuts

Topping:
1/3 cup flour
2 tbsps sugar
2 tbsps brown sugar
1/2 tsp ground cinnamon
3 tbsps butter

In a mixing bowl, cream together butter and sugar. Beat eggs and vanilla into the creamed mixture. Combine the flour, baking soda and salt; stir into the creamed mixture alternaely with the buttermilk. Fold in the apples and nuts. Pour into a greased 9-inch by 5-inch by 3-inch loaf pan. For the topping, combine the flour, sugar, brown sugar, and cinnamon. Mix well. Cut in the butter until mixture is crumbly. Sprinkle over the batter. Bake at 350 degrees for 50 to 60 minutes or until bread tests done. Cool in the pan for 10 minutes before removing to a wire rack to finish cooling.

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 19, 2008

CALICO BEANS

1 lb lean ground beef
1/2 lb bacon
1 cup diced onion
1 can kidney beans
1 can butter beans
1 can pork and beans
1/2 cup brown sugar
1/2 cup white sugar
1 tbsp vinegar
1 tsp dry mustard
1/2 cup catsup
1/4 cup molasses
salt and pepper to taste

Preheat oven to 350 degrees.

Brown beef, bacon and onion; drain off the fat. Add beans, brown sugar, white sugar, vinegar, mustard, catsup, molasses, salt and pepper. Place in 2 1/2 quart bean pot or baking dish. Bake at 350 degrees for 40 minutes.

Serves 8 to 10.

DARK SPICE CAKE

This is an old "church" recipe from Iowa.

1 cup white sugar
1 cup raisins
1 cup water
1/3 cup lard
1 tsp nutmeg
1 tsp ground cloves
1 tsp cinnamon
1 tsp baking soda
1/2 cup cold water
1 tsp baking powder
2 cups flour

Preheat oven to 350 degrees.

Boil together sugar, raisins, 1 cup of water, lard, nutmeg, cloves, and cinnamon until the raisins soften, about 5 to 10 minutes. Allow the mixture to cool. Mix the soda in the 1/2 cup cold water and add to the raisin mixture. Add the baking powder and flour. Stir all ingredients together and pour into a well greased and floured 8 x 11-inch pan. Bake until done. This is not a typing mistake; no eggs or milk are used in this recipe.

VELVET CRUMB CAKE

This old recipe was found in my mother's recipe box. It was written on a sheet of paper from an old fashion writing tablet and indicates it is from Edith. Since my mother had an Aunt named Edith, I assume this recipe was from her.

1 1/3 cups baking mix such as Bisquick
3/4 cup sugar
3 tbsps shortening
1 tsp vanilla
1 egg
3/4 cup milk

Mix all ingredients together and bake in a 350 degree oven for 35 to 40 minutes. Makes a small cake so use an 8-inch square pan, greased and floured.

Broiled Topping for Crumb Cake:
3 tbsp softened butter
1/3 cup brown sugar
2 tbsp milk or cream
1/2 cup coconut
1/4 cup chopped nuts

Mix altogether and spread on warm cake. Put under broiler until brown; approximately three minutes.

Thursday, December 18, 2008

SWISS BROCCOLI SOUP

This recipe was on an old yellowed newspaper clipping in a box of recipes from my late mother's estate. I have no idea what newspaper it came from.

1 cup instant nonfat milk
3 tbsps flour
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp garlic powder
2 1/4 cups water
1 can (10-oz) condensed chicken broth, undiluted
1/4 cup butter
1/4 cup chopped green onion
1 pkg (10-oz)frozen chopped broccoli, cooked and drained
1 1/2 cups shredded Swiss Cheese

Combine the dry milk, flour, salt, pepper, and garlic powder together in a 3-qt heavy saucepan. Stir in the water and chicken broth, whisking until smooth. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. In another pan, saute onion in butter until tender--about three minutes. Stir the onion/butter and broccoli into the thickened mixture. Remove from the heat and slowly stir in the cheese until all cheese is melted. If necessary, return to a low heat to get cheese melted. Do not boil! Serve immediately.

ESCALLOPED CORN

2 eggs
1 can (#2 size) cream-style corn
1/2 tsp salt
1 cup milk
1 cup crushed soda crackers
2 tsp sugar
2 tbsp melted butter
1/8 tsp pepper

Beat eggs slightly. Add corn and milk; mix well. Add salt and sugar to mixture and blend in. Add the crackers, butter, and pepper to the corn mixture. Mix well and pour into a buttered 5 1/2" x 9 1/2" glass baking dish. Bake in a 350 degree oven for about 45 minutes.

Yield 4 to 6 servings.

OLD FASHION GINGER CRISPS

This old recipe was given out by a Lard company. Please note that you can substitute shortening for the lard.

2 cups flour
1 tsp baking soda
1 1/4 tsps ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
2/3 cup lard
1 cup sugar
1 egg
1/4 cup molasses
2 tbsps water
1/3 cup sugar

Sift together flour, baking soda, ginger, cinnamon, cloves, and salt. Cream lard and 1 cup sugar. Add egg, molasses, and water; beat thoroughly. Stir sifted dry ingredients into creamed mixture, mixing well. Shape dough into balls about the size of a small walnut and roll in the 1/3 cup of sugar. Place on cookie sheet about 2-inchs apart. Bake in a moderate 350 degree oven for 12 to 15 minutes.

Yield: 4 dozen cookies

Tuesday, December 16, 2008

GROUND BEEF SKILLET DINNER OVER NOODLES

This recipe is from a 1986 newspaper clipping.

2 cups coarsely chopped tomatoes
1/2 cup water
1 1/2 tsp oregano
1/4 tsp thyme
1/4 tsp pepper
1 tbsp vegetable oil
1 lb lean ground beef
1 cup chopped onions
1 crushed garlic clove
1 diced green bell pepper
1 cup sliced celery
1/4 cup chopped fresh parsley
8-oz broad noodles, cooked and drained

Combine the tomatoes, water, oregano, thyme, and pepper in a small bowl and set aside. Heat oil in a large heavy skillet. Add ground beef to the skillet and stir constantly until crumbly and no longer pink. Remove meat from skillet with a slotted spoon and set aside. Add the onion, garlic, bell pepper, and celery to the skillet. Saute until the vegetables are tender. Cover the skillet and cook mixture about 7 minutes over low heat, stirring occasionally. Add parsley to the skillet. Return the meat to the skillet and add the tomato mixture. Cook mixture for several minutes until hot and bubbly. Serve over the hot cooked noodles.

Yield: 4 servings

HERSHEY'S CHOCOLATETOWN PIE

This recipe is from an old Hershey's recipe give-away.


9-inch unbaked pastry shell
1/2 cup butter or margarine, softened
2 eggs, beaten
2 tsps vanilla extract OR 2 tbsps bourbon
1 cup sugar
1/2 cup all-purpose flour
1 cup HERSHEY'S Semi-Sweet Chocolate Chips or Mini Chips
1 cup chopped pecans or walnuts
Festive Whipped Cream (optional, recipe follows)

Prepare pastry shell; set aside. Heat oven to 350 degrees.

In a small mixer bowl, cream butter; add eggs and vanilla or bourbon. Combine sugar and flour; add to the creamed mixture. Stir in chocolate chips and nuts; pour into the unbaked pastry shell. Bake 45 to 60 minutes or until golden. Cool about one hour; serve warm. Garnish with Festive Whipped Cream, if desired. Makes 8 to 10 servings.

FESTIVE WHIPPED CREAM:

In a small mixer bowl, combine 1/2 cup chilled whipping cream, 2 tablespoons confectioners' sugar and 1/4 teaspoon vanilla extract or 1 teaspoon bourbon. Beat mixture until stiff. Yield: about 1 cup topping.

Holiday Noodles

This is an old recipe from Reames Frozen Noodles. Mr. Reames was a personal friend of mine and he and his wife shared many recipes with me. Unfortunately, we lost Bill this year. But we will continue to enjoy his noodles forever. Thanks, Bill and Betty!

1/3 cup butter
1 cup thinly sliced celery
1/2 cup chopped onion
8 cups ready-to-serve chicken broth
1 pkg (16 oz) Reames Frozen Egg Noodles
1/2 tsp salt, if desired
1/4 tsp pepper
2 cups cubed cooked turkey (or chicken)
1/4 cup chopped fresh parsley
Parsley sprigs for garnish, if desired
1 tsp ground sage, optional

Heat butter in a Dutch oven over medium heat until melted. Add celery and onion; cook about 3 to 5 minutes or until tender; stirring occasionally. Add broth and bring to a boil. Stir in noodles, salt, and pepper. Simmer, uncovered, about 35 minutes or until the noodles are tender. Stir mixture occasionally during cooking. Stir in turkey and parsley; heat through. Garnish with parsley sprigs, if desired.
Add sage with salt and pepper, if desired.

Note: To thicken slightly, stir together 1 tablespoon flour and 1/4 cup cold water until smooth. Stir into turkey and noodles. Bring to a boil and cook about two minutes or until smooth and thickened, stirring constantly.

Monday, December 15, 2008

RAISIN APPLE PIE

This recipe is from an old grocery store give-away recipe fold-out. It is from some Lard Company. That tells you if has to be old. How long has it been since you saw something like that?

4 cups sliced tart cooking apples
1 cup raisins, plumped*
1/2 to 3/4 cup sugar (depending on sweetness of apples)
2 tbsp flour
1/4 tsp salt
1 tbsp lemon juice
1 tsp grated lemon peel
Pastry for a double-crust 9-inch pie
1 tbsp butter or margarine
1 tbsp milk

Combine apples and raisins. Mix sugar, flour and salt; add to apples and raisins. Add lemon juice and peel and mix well. Place the apple raisin mixture in a pastry lined 9-inch pie pan. Dot mixture with butter or margarine. Top with another pastry circle. Fold the bottom pastry over the edge of top pastry and crimp edges together to seal. Cut small slits in top pastry to allow pie to breathe. Brush top with milk and sprinkle lightly with sugar. Bake in a moderate oven, 375 degrees, for 45 to 50 minutes, until lightly browned and filling is bubbly.

*To plump raisins, cover with 1 cup boiling water and let stand for 10 minutes. Drain raisins thoroughly before using.

Sunday, December 14, 2008

REFRIGERATOR COOKIES

This recipe is from an old Pillsbury cookbook. It doesn't have a date but the original price on the front is .15. I would say the book is quite old!

2 1/4 cups sifted all-purpose flour
1 tsp baking powder
1/2 tsp salt
2/3 cup butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 tsp vanilla extract
3/4 cup finely chopped pecans

Sift together flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the butter, granulated sugar and brown sugar. Cream mixture well and add egg and vanilla; beat well. Blend the dry ingredients into the creamed mixture; mix thoroughly. Add in the pecans and mix in well. Divide the dough into two equal parts. Place each part on a sheet of waxed paper and shape into a roll 1 1/2-inches in diameter. Wrap in waxed paper and chill for several hours or overnight. Dough should be chilled thoroughly. To bake, preheat oven to 425 degrees, remove dough from the refrigerator and cut into slices about 1/8-inch thick. Place on ungreased baking sheets and bake in a hot oven of 425 degrees for 5 to 7 minutes.

VARIATIONS:
Chocolate Nut: Blend 2 squares of unsweetened melted chocolate in with the egg and vanilla. Bake at 400 degrees.

Coconut: Omit the nuts and blend 3/4 cup shredded coconut, chopped fine, in with the dry ingredients.

Orange-Nut: Add 1 tablespoon grated orange rind in with the nuts.

Lemon-Nut: Add 1 tablespoon grated lemon rind in with the nuts.

Spice: Sift 1 teaspoon Cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves in with the dry ingredients.

Saturday, December 13, 2008

CRANBERRY ORANGE BREAD

This is a 1970s recipe from Kraft Foods.

3 cups flour
3/4 cup sugar
1 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup 100% pure orange juice
1/2 cup Squeeze Parkay Margarine
2 eggs
1 1/4 cups cranberries, coarsely chopped
1/2 cup chopped nuts

Preheat oven to 350 degrees.

In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. Add orange juice, margaarine, and eggs; mix just until moistened. Stir in the cranberries and nuts. Pour batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean.

Friday, December 12, 2008

CHOCOLATE CHIP DATE CAKE

This recipe is from an old church cookbook.

1 cup chopped dates
1 1/2 cups boiling water
1 tsp baking soda
1/2 cup shortening
1 cup sugar
2 eggs, well beaten
1 1/4 cups + 3 tbsps all-purpose flour
1/4 tsp salt
1/3 tsp baking soda

Preheat oven to 350 degrees.

Place dates and 1 teaspoon baking soda in a mixing bowl. Pour boiling water over the dates. Set aside to cool. In a large mixing bowl, cream together the shortening and sugar. Beat eggs into the creamy sugar mixture. Add date mixture to the sugar mixture and mix well. Sift together the flour, salt, and 1/3 teaspoon baking soda. Add to the other ingredients and mix well. Pour into a greased 9 x 13-inch baking pan. Sprinkle with the topping recipe below.

TOPPING:

1 pkg (6-oz) chocolate chips
1/2 cup sugar
1/2 cup chopped nuts

Mix all ingredients together and sprinkle over the cake before baking. Bake in 350 degree oven for 35 to 40 minutes.

BROCCOLI AND CORN SCALLOP

This recipe is from an old Kraft Foods promotional give-away from December 1977.

2 tbsps chopped onion
2 tbsps Parkay margarine
1 tbsp flour
1 1/4 cups milk
8-oz pkg shredded Natural Monterey Jack cheese
12-oz can whole kernel corn, drained
1/2 cup cracker crumbs
2 (10-oz each)pkgs frozen broccoli spears, cooked and drained

Saute onion in one tablespoon of the margarine until onion is tender. Blend flour in with the onion. Gradually add the milk; cooking and stirring constantly, until thickened. Add cheese to the milk mixture, stirring until cheese is melted. Stir in corn and 1/4 cup of the crumbs. Arrange broccoli in an 11 3/4 x 7 1/2-inch baking dish. Pour cheese sauce over broccoli. Toss remaining crumbs and remaining margarine together and sprinkle over the casserole. Bake at 350 degrees for 30 minutes.

Note: Can be made ahead, covered and refrigerated overnight (unbaked). Bake, uncovered, at 350 degrees for 45 minutes.

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.

Thursday, December 11, 2008

BUTTER CARAMELS

This recipe for old-fashion butter caramels is from an old church cookbook.

1 quart heavy cream
1 lb butter
4 cups granulated sugar
3 1/2 cups white corn syrup
1 lb pecan halves
vanilla

In a heavy saucepan, combine heavy cream, butter, sugar, and corn syrup. Bring to a gentle boil and boil without stirring until a firm ball forms in cold water (this will take an hour or so). Remove pan from the heat and add nuts and some vanilla to taste. Mix well. Pour into a cookie sheet that has sides. Let stand overnight. Cut into pieces and wrap in waxed paper.

MS. NINA'S SOUR CREAM CHOCOLATE CAKE

2 cups sugar
1 cup sour cream
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup cocoa
1 1/4 tsps baking soda
1/2 tsp salt
1 cup boiling water

Preheat oven to 350 degrees.

Mix sugar, sour cream,eggs, and vanilla together; mix well. Sift the flour, cocoa, baking soda, and salt together and add to the sugar mixture. After both mixtures are well blended, pour in the boiling water. Stir together to mix well. Pour into a greased 9 x 13-inch pan. Bake at 350 degrees for 30 to 35 minutes.

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

BARBECUED PORK STEAKS

This recipe is from an old pamplet from the National Pork Producers Council.

4 pork blade steaks, cut 1 to 1 1/4-inches thick
1/2 cup bottled barbecue sauce (your choice)
1/3 cup honey
1 tbsp Worcestershire sauce
1 tsp garlic salt
1/2 tsp prepared mustard

Pound steaks with a meat mallet. For sauce, in a small bowl combine the barbecue sauce, honey, Worcestershire sauce, garlic salt and prepared mustard; mix together well.

Place steaks on grill about 4-inchs above slow coals.* Cook about 20 minutes on each side. Brush steaks with sauce and continue cooking 10 to 20 minutes more, turning occasionally and brushing with more sauce.

Yield: 4 servings

Note: In today's modern kitchen many cooks now have indoor grills. Adjust cooking instructions to your grill.

Tuesday, December 9, 2008

MACADAMIA NUT FUDGE

This recipe is from the "Christmas Recipes" section of an old Indiana newspaper.

3 cups crushed macadamia nuts*, divided
4 1/2 cups granulated sugar
1/2 cup sweet butter
1 can (12-13-oz)evaporated milk
12-oz German Sweet Chocolate Squares, chopped
1 pkg (12-oz) semisweet chocolate chips
1 jar (7-oz) marshmallow creme
1 tsp salt (omit if using salted nuts)
2 tsp vanilla extract

*To crush macadamia nuts, place in a plastic zip top bag and pound with a mallet or rolling pin.

Grease two 9-inch square pans or line them with waxed paper. Combine sugar, butter, and milk in a heavy saucepan. Bring to a gentle boil. Cook for 5 minutes, stirring constantly. Remove from the heat and add the remaining ingredients except for 1 cup of the nuts. Beat to mix well. Pour fudge into prepared pans; sprinkle the remaining nuts over the top of the fudge. Using the back of a large spoon, press nuts lighly into fudge. Chill until firm. Cut into squares.

Note: Toasted pecans are a good substitute for Macadamia nuts, if you prefer pecans.

Yield: Approximately 5 pounds

DATE PECAN BALL COOKIES

This recipe was cut from some type of old box. I would imagine it was a box of dates,however, I can't say for sure.

1 cup butter, softened
1/2 cup sugar
2 tsp vanilla
2 cups sifted flour
2 cups ground pecans
1 cup whole date, cut up

Cream butter and sugar together. Add vanilla to sugar mixture and stir to mix in. Add the flour and mix well. Fold the pecans and dates into the mixture. Using a teaspoon, take dough into your hands and roll into balls. Refrigerate balls for 1 to 2 hours. Bake balls in a preheated 350 degree oven on a greased cookie sheet for approximately 20 minutes. Remove cookies from pan and roll into powdered sugar. After cookies have cooled, sprinkle more powdered sugar over them.

Saturday, December 6, 2008

BLUE RIBBON HAM CASSEROLE

I believe, but cannot say for sure, that this recipe was cut from the back of a Parkay Margarine package.

1/4 cup chopped green bell pepper
1/4 cup chopped onion
1 tbsp Parkey margarine
1/2 lb Velveeta pasteurized process cheese spread, cubed
1/4 cup milk
3 cups chopped cooked potatoes
3/4 cup chopped ham
1/4 tsp salt

Saute green pepper and onion in margarine. Add process cheese spread and milk; stir until completely melted. Add remaining ingredients; mix well. Heat, stirring constantly, until bubbly and heated through. 4 to 6 servings

TURKEY AND DRESSING SKILLET DINNER

This recipe is on an old, yellowed, torn newpaper clipping titled 'The Cook's Corner'.

1/3 cup butter or margarine
1/2 cup shredded carrots
1/3 cup chopped onion
1 pkg. (8-oz) cornbread stuffing mix
2 cups chopped or shredded turkey
1 can (10 1/2-oz) condensed cream of chicken soup
1 cup water
1 tsp poultry seasoning
1 1/2 tsps parsley flakes

In a large skillet, melt butter or margarine over medium-low heat. Add carrots and onion; saute until carrots are tender. Reduce heat to low. Stir in the stuffing mix and the turkey. In a medium mixing bowl, combine the soup, water, and poutry seasoning; mix with a fork or wire whisk to blend. Add the soup mixture to the skillet and stir to mix well. Heat through, uncovered, for about 10 to 15 minutes, stirring occasionally until done. Reduce heat to lowest setting to keep warm for serving as this dish is best served warm.

Note: One package of herb seasoned stuffing mix can be substituted for the cornbread stuffing mix. Omit the poultry seasoning.

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.


MAKE WAY AHEAD FROZEN SALAD

This salad recipe is from an old rural farm newsletter. It is a perfect "make ahead" salad for holidays and other busy times as it requires freezing and can be kept for weeks in the freezer. That makes it a great dish to keep in the freezer to pull out when a dish is needed unexpectedly.

2 (8 oz. each) pkgs cream cheese
1 cup sugar
Mix together well.

In another bowl, mix together the following ingredients:
1 cup drained crushed pineapple
1 cup maraschino cherries
1 cup chopped pecans
1 cup drained fruit cocktail
1 cup miniature marshmallows
Mix well. Add to the first mixture. Fold in one large container frozen whipped topping, thawed. Pour into a large freezer-safe dish, cover tightly and freeze. Set out of freezer a few minutes before serving. Keeps a long time in the freezer.

Yield: 12-14 servings

Thursday, December 4, 2008

SAUSAGE OVEN PANCAKE

This recipe clipping appears to have been cut from some type of community-type newsletter. Otherwise, I have no idea where it came from. It was in my late mother's recipe collection.

8-oz pkg brown 'n serve type sausage links
1 cup pancake mix
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup milk
1 egg
1/2 cup chopped apple

Preheat oven to 450 degrees.

Brown sausages according to the package directions. In a mixing bowl, combine pancake mix, cinnamon, nutmeg, milk and egg. Mix the batter until smooth. Lightly toss apple in mixture. Pour into a well-greased 10x6x1 1/2-inch baking dish. Arrange sausages on top. Bake at 450 degrees for 20 minutes. Serve hot with maple syrup.

Yield: 5 servings

Wednesday, December 3, 2008

PINK FLANNEL HASH

This old recipe was a clipping I found in a box of my late mother's recipes. I have no idea where this clipping originated.

1/3 cup butter or margarine
1 cup chopped onion (1 large)
2 cups finely chopped red bell pepper
1/2 tsp Tabasco sauce
2 cups Idaho frozen southern style hash brown potatoes
1 can (6 1/2-7 oz) tuna, drained and flaked
4 eggs

In a large shillet melt butter; saute the onions and peppers until crisp tender. Stir in Tabasco sauce and potatoes. Cook over medium heat, stirring often, until potatoes are tender and golden (about 15 minutes). Stir in tuna. Make four wells in potato mixture; break one egg into each well. Cover and cook 3 to 4 minutes or until eggs are set. Garnish with fresh parsley.

Yield: 4 servings.

Tuesday, December 2, 2008

APPLE PECAN PIE

This recipe is from an old newspaper clipping.

Sprinkle 1/4 cup chopped pecans on a unbaked 9-inch pie shell.
Mix together:
1 cup sugar
1 tbsp flour
1/4 tsp nutmeg
1/2 tsp cinnamon
5 to 6 cups apples, peeled, sliced or chopped--your preference
Place mixture over pecans in the pie shell. Dot with 2 tablespoons of butter. Top with the following crumb mixture:
1/2 cup brown sugar
1/4 cup butter
1/3 cup flour
1/4 tsp cinnamon
1/4 cup chopped pecans
Bake at 425 degrees for 45 minutes or until apples are tender

Monday, December 1, 2008

ORIENTAL FLANK STEAK

1 flank steak, approximately 1 1/2 lbs
3/4 cup of your favorite barbecue sauce
3 tbsp soy sauce
1/4 cup green onion slices
2 tbsp toasted sesame seeds
1 garlic clove, minced
1/4 tsp ground ginger

Score steak on both sides with a sharp knife. Mix all ingredients, except steak, in a small bowl; pour over steak. Cover and marinate in the refrigerator 7 or 8 hours or overnight; turning once. To cook steak, remove from marinade and place on a broiler pan or grill that has been sprayed with nonstick cooking spray. Broil or grill over hot coals for approximately 20 minutes or until of desired doneness. Brush with barbecue sauce about half way thru the cooking time. To serve steak, carve across the grain into thin slices.

Yield: 4 to 6 servings.

NINA'S SUGAR COOKIES

1 cup margarine
1 cup vegetable oil
1 cup powdered sugar
1 cup granulated sugar
2 eggs
4 cups flour
1 tsp cream of tartar
1 tsp baking soda
1 tsp vanilla

Preheat oven to 400 degrees.

Mix margarine, oil, sugars, and eggs together in a large mixing bowl. Sift flour, cream of tartar and baking soda together. Add to the egg mixture and mix well. Mix in the vanilla. This dough will be very sticky. Divide into 3 equal parts and make into rolls. Put into freezer and allow to freeze. Remove from freezer and slice into 1/4-inch thick slices. Sprinkle with colored sugars, if desired. Bake on a ungreased cookie sheet at 400 degrees for 10 minutes.

Yield: 6 to 7 dozen

CHERRY DEVIL'S FOOD CAKE

1 box Devil's Food cake mix
2 cups frozen whipped topping, thawed
1/2 cup chopped maraschino cherries
1 recipe of your favorite chocolate frosting

Preheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Prepare cake mix as directed on package. Divide the batter evenly between the two pans. Bake and cool as directed on the package.

Fold the maraschino cherries into the whipped topping. Spread over the top of one of the layers. Top mixture with the second cake layer. Frost with the chocolate frosting. Store cake in the refrigerator.

SUPER HERO SANDWICHES

Loaf of French bread, cut in half lengthwise
Margarine
3 tbsp mayonnaise
10 slices boiled ham
10 slices deli roast beef
10 slices salami
10 slices American cheese
10 slices Swiss cheese
3 tbsp French dressing
2 tomatoes, sliced thin
6 to 8 lettuce leaves
1 cup creamy coleslaw, optional

Spread the cut side of the bread halves with margarine. Spread mayonnaise on one half of the bread and the French dressing on the other half. Line bottom half of bread with lettuce leaves. Layer the meats and cheeses atop the lettuce. Top meats and cheeses with the slaw, if using. Add top half of the bread. Cut into 4 equal pieces, securing each with a long toothpick. Remove toothpicks before eating.

PINEAPPLE SALAD

This recipe is from an old grocery store recipe give away.

1/4 cup chopped almonds
1/4 cup mayonnaise
1 tsp lemon juice
1 pineapple, cubed

Combine all ingredients and toss lightly. Serve chilled on lettuce leaves.