Saturday, February 28, 2009


This recipe came from a friend of my mother's back in my childhood.

5 lb pork loin
1/3 cup chopped onion
1/3 cup chopped celery
1/2 clove garlic, minced
2 tbsp brown sugar
2 tbsp prepared mustard
1 can tomato soup
2 tbsp Worcestershire sauce
4 drops Tabasco sauce

Place pork in a shallow roasting pan and roast in a 325 degree oven for 1 1/2 hours. Combine the onion, celery, garlic, brown sugar, mustard, tomato soup, Worcestershire sauce and Tabasco sauce. Stir this mixture to combine well and pour over the pork. Cover the pan with aluminum foil and continue baking for another 1 1/2 hours, basting frequently. To serve, slice the pork and serve the sauce over the slices.


This is an old Southern Indiana recipe.

1 lb braunschweiger
1 pkg (8-oz) cream cheese
milk, as needed
1/2 tbsp chili sauce
1 onion, minced
dash of garlic salt
Chopped pecans, optional
Chopped olives, optional

Mix together the braunschweiger, chili sauce, onion, and garlic salt; being sure it is mixed well. Form mixture into a ball and chill. Add enough milk to the cream cheese to make a consistency similar to frosting. Spread the cream cheese over the braunschweiger ball. Roll the ball in crushed pecans or chopped olives.

Friday, February 27, 2009


This recipe is from a lady who lived in the small rural community where I attended school.

1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup margarine
2 tbsp flour
1 tsp salt
1/2 tsp pepper
2 cup chopped tomatoes
1 1/4 cups sliced okra
4 slices American cheese

Preheat oven to 350 degrees. Grease a casserole dish. Set aside.

In a 10-inch skillet, melt the margarine; saute onion and bell pepper until crisp tender. Stir the flour, salt, and pepper into the skillet mixture; blend well. Add the tomatoes and okra; stir to blend well. Spoon mixture into the prepared casserole dish. Top with the cheese. Bake at 350 degrees for 20 to 25 minutes.


2 cups scalded milk
2 pkgs yeast
1/2 cup butter
2 tsp cardamon
6 1/2 cup all-purpose flour
1 1/2 tsp salt
1/2 cup sugar
2 eggs
1 cup raisins

Preheat oven to 350 degrees.

Mix the scalded milk that has been cooled with two cups of the flour. Blend until smooth. Soften 2 packets of yeast in 1/2 cup lukewarm water; add to the milk mixture. Cover the bowl well and let stand in a warm place for 1 hour or until bubbly. Cream 1/2 cup butter and the sugar until light and fluffy; add the eggs, one at a time, beating well after each addition. Add the salt and the cardamon. Mix this creamed mixture into the first mixture, blending well. Stir in 2 cups flour; add the raisins and mix in. Turn the batter out onto a well floured board and knead in about 2 1/2 more cups of the flour. Knead until smooth and elastic. Place in a greased bowl. Cover and let rise until double in size, about 2 hours. Shape into loaves and place in loaf pans that have been sprayed with nonstick cooking spray. Let rise in the pans about 1/2 hour until doubled in bulk. Bake at 350 degrees for about 30 minutes to one hour (depending on the size of your loaf pans). You can drizzle with powdered sugar frosting, if desired.

Thursday, February 26, 2009


1 full cup lard or shortening
1 1/2 cups brown sugar
1 egg
1 tsp vanilla
2 cups flour
1 1/2 cups quick cooking oats
1 tsp baking soda
1 can crushed pineapple
2 tbsp cornstarch
1/2 cup sugar

Preheat oven to 375 degrees.

Mix the lard, brown sugar, egg, and vanilla with a spoon. Then add 2 cups of flour and 1 1/2 cups quick cook oats and 1 teaspoon soda. Mix with fingers.

To make the filling: Heat crushed pineapple, starch, and sugar in a saucepan until thick and clear, about 5 minutes. Press half of the dough mixture onto a cookie sheet that has sides, using your fingers. Spread the hot pineapple mixture over the top of the dough. Crumble the rest of the dough mixture over the top of the pineapple and bake until light brown, 20 minutes.

Serves 24


This recipe is from an old family friend. It is from the early 50s.

8 to 10 slices bacon
2 lbs ground beef
1/4 cup chopped onion
1 cup American cheese (grated)
2 tbsp catsup
1 egg, beaten
1 tsp salt
1/2 tsp pepper
3 tsp Worcestershire sauce

Place bacon on a board with strips side by side. Combine the remaining ingredients together and mix well. Roll meat mixture into a 10-inch roll. Draw the bacon strips around the meat and hold in place with toothpicks. Slice into 1-inch rounds so that bacon surrounds each slice. Broil on each side until browned and done to your taste.

Wednesday, February 25, 2009


This is a recipe from a 1950s schoolmates mother.

1 frying chicken, cut-up
8 oz pkg Swiss cheese
1 can Cream of Chicken Soup
Salt, to taste
Pepper, to taste
Flour for coating chicken

Preheat oven to 350 degrees.

Season chicken pieces with salt and pepper. Roll the chicken in flour and lightly brown in a large heavy skillet with melted shortening. Remove chicken from skillet and place in an ungreased baking dish. Add the soup to the chicken drippings in the skillet. Stir until smooth and pour around the chicken pieces. Put Swiss cheese slices over the chicken pieces. Bake 45 to 50 minutes at 350 degrees.


This recipe is from an old church cookbook.


2 cups all-purpose flour
3/4 cup butter
3/4 cup sugar


1 cup powdered sugar
1 tbsp softened butter
1 1/2 tbsp lemon juice
1/2 tsp vanilla


4 eggs
2 cups sugar
2 tsp grated lemon peel
1/8 tsp salt
1/4 cup lemon juice
1/4 cup flour
1 tsp baking powder

Preheat oven to 350 degrees.

In a 3-quart mixing bowl, combine all three crust ingredients. Mix at medium speed of an electric mixer, scraping sides of the bowl often until crumbs are fine. Pat the mixture into the bottom of an ungreased 9 x 13-inch baking pan. Bake at 350 degrees for 18 to 22 minutes or until light brown around the edges. In the same 3-quart bowl, combine the eggs, sugar, lemon peel, salt and lemon juice. Blend on medium speed 1 or 2 minutes. Add the flour and baking powder; blend well. Pour the filling onto the hot crumb crust. Return to the oven and bake another 23 to 25 minutes or until the top is golden brown. Glaze when the bars are completely cooled.

To make the glaze, combine all the ingredients in a 1 1/2-quart mixing bowl. Blend on medium speed of electric mixer about 2 minutes or until smooth. Spread over cooled filling.

Note: These bars freeze well.

Saturday, February 21, 2009


1 pkg yellow cake mix
1/2 cup butter
1 1/2 cups corn syrup
1/2 cup brown sugar
4 eggs
1 cup chopped pecans

Preheat oven to 350 degrees.

Reserve 2/3 cup cake mix; set aside.

In a medium mixing bowl, combine the remaining cake mix, butter, and 1 of the eggs. Mix until crumbly. Press the mixture onto the bottom of a 9x13-inch baking pan. Bake at 350 degrees for 15 minutes.

Using an electric mixer, combine the reserved cake mix, syrup, brown sugar and remaining three eggs. Beat the mixture for 2 minutes. Pour over the partially baked crust. Sprinkle the pecans over the top of the mixture. Bake at 350 degrees for 30 minutes. Cut into cookie bars.


This recipe is from an old newspaper clipping.

4 slices bacon, diced
1/2 cup chopped onion
4 1/2 cups cooked navy beans
1/2 cup honey
1/2 cup ketchup
1 tbsp prepared mustard
1 tbsp Worcestershire sauce

Saute bacon and onion until onion is tender. In a two-quart baking dish combine all ingredients. Cover with the lid or aluminum foil and bake at 350 degrees for 30 minutes. Uncover and bake 45 minutes longer.

Yield: 4 to 6 servings

Friday, February 20, 2009


This is an old Tennessee hills recipe.

2 cups white corn meal
2 1/2 cups boiling water
1 1/2 tbsp melted butter
1 1/2 tsp salt
2 egg yolks, beaten
1 tsp baking soda
1 1/2 cups buttermilk
2 egg whites, beaten

Preheat oven to 375 degrees.

Add corn meal slowly to boiling water. Let stand for 3 minutes. Add butter to the corn meal mixture. Stir in salt, egg yolks, baking soda, and buttermilk. Fold in the egg whites and turn into a greased baking dish. Bake at 375 degrees for 40 minutes.

70s Cheery Fruit Mold

This recipe is from a 1970s Kraft Foods recipe leaflet.

8 1/4-oz can pineapple chunks
3-oz pkg lime flavored gelatin
1 cup boiling water

Drain pineapple, reserving syrup. Dissolve lime gelatin in the boiling water. Add syrup and enough cold water to measure 1/2 cup. Chill until partially thickened. Fold in the pineapple chunks. Pour mixture into a 2-quart serving bowl; chill until almost set.

3-oz pkg lemon gelatin
1 cup boiling water
1 cup whipped cream or topping
1/2 cup Kraft real mayonnaise

Dissolve lemon gelatin in boiling water; cool. Combine the whipped cream and mayonnaise; gradually add in the lemon gelatin mixture. Chill until partially thickened. Pour over the lime layer. Chill until almost set.

11-oz can mandarin orange segments
3-oz pkg raspberry flavored gelatin
1 cup boiling water

Drain the orange segments, reserving 1/2 cup of the syrup. Dissolve raspberry gelatin in boiling water; stir in the syrup. Chill until partially thickened. Fold in orange segments. Pour over lemon layer. Chill until set. Garnish with additional orange segments and mint.

Note: May be used as dessert. Add a dollop of whipped cream to each serving then top with the orange segments and mint.

Thursday, February 19, 2009


1 lb marshmallows
1/2 cup milk
1 #2 can crushed pineapple
1 pint heavy cream, whipped
1/2 cup chopped walnuts
1 1/3 cups Graham cracker or vanilla wafer crumbs

Melt marshmallows in milk over hot water. Add crushed pineapple and cool; then add whipped cream and walnuts. Line a 13x9-inch pan with 1 cup of crumbs. Pour the pineapple mixture in. Sprinkle remaining crumbs over top. Let stand in refrigerator overnight. Cut in squares and serve with additional whipped cream, topped with a maraschino cherry.

To Freeze: Prepare pan by lining with aluminum foil. Then proceed as above. When thoroughly chilled, wrap pan completely in foil, seal and freeze.

To Prepare Frozen Dessert for Eating: Remove outer wrapping of foil. Let stand 1 1/2 hours in refrigerator before serving.


1/2 cup salad oil
1/4 cup vinegar
1 tsp salt
1 tsp paprika (scant)
1/2 cup sugar
1/2 cup catsup
1/2 medium onion, grated
juice of 1/2 lemon

Put all ingredients in a pint jar and shake well. Will keep indefinitely in the refrigerator.

Wednesday, February 18, 2009


This recipe is from an old church cookbook.

1/4 cup soft shortening
1/2 cup sugar
1 small egg
1/2 cup molasses
1 tsp soda
1/2 cup hot water
2 cups flour
1/2 tsp salt
1 tsp ginger
1/2 tsp ground cloves
1/2 tsp cinnamon

Mix shortening, sugar, egg, and molasses. Stir in soda which has been dissolved in the hot water. Sift together flour, salt, ginger, cloves, and cinnamon and add to the other ingredients. Chill dough. Drop onto lightly greased cookie sheet. Bake until set (when lightly touched with the tip of your finger, almost no imprint remains). While slightly warm, frost with the following icing.


3/4 cup sifted confectioners' sugar
1/4 tsp vanilla
1 tbsp milk or cream

Blend all the ingredients together until smooth. Add a few more drops of milk or cream if the icing is too thick.


This recipe is from an old PTA cookbook.

1 pkg (3-oz) cream cheese
3 tbsp mayonnaise
1 tbsp minced onion
1 small clove garlic, minced
1/2 tsp celery seed
1 tsp horseradish
1/2 tsp Worcestershire sauce
1/2 tsp seasoned salt
1 can (6 1/2 to 7-oz) tuna fish

Combine all ingredients together, except the tuna fish; blend well. Drain the tuna fish well. Crumble the tuna and add to mayonnaise mixture. Blend well. Makes 1 1/4 cups.

Tuesday, February 17, 2009


I got this recipe in the 1970s from one of my best friends when I was a young housewife in Southern Indiana. These pickles are great!

Wash and cut into sticks enough cucumbers for 7 quarts.
Pour boiling water over the cucumbers and let sit overnight.
The next day, drain the cucumbers and pack into clean canning jars.

Combine the following ingredients in a large saucepan and boil for 5 minutes:
7 cups cider vinegar
6 3/4 cups sugar
6 tbsp salt
3 tbsp celery seed
3 tbsp mustard seed
6 tsp tumeric
Green food coloring, optional

Pour the hot mixture over the cucumbers in the jars. Have jar lids boiling in water. Seal the jars with the hot lids. Process in boiling water bath for 5 minutes to seal well.


This recipe is from an old newspaper clipping.

4-serving size pkg of lemon gelatin
3/4 cup hot water
1 6-oz can frozen lemonade concentrate, thawed
1 1/2 cups powdered sugar
1 box lemon cake mix
4 eggs, lightly beaten
1/2 cup vegetable oil

Preheat oven to 300 degrees. Grease either a Bundt pan or a 9 x 13-inch pan.

Combine gelatin and hot water in small bowl. Set aside. Mix lemonade and powdered sugar in another bowl; set aside. In a large mixing bowl, combine remaining ingredients and beat with electric mixer for 2 minutes. Add the gelatin mixture. Pour batter into the prepared baking pan. Bake at 300 degrees for 50 minutes or until no imprint remains when lightly touched. Remove from oven.

If using a 9x13-inch pan, prick top with a fork and pour the lemonade mixture over the cake. If using a Bundt pan, turn cake out of pan after 10 minutes. Prick top with fork and pour lemonade mix over the top.

NOTE: This is a very moist cake that freezes easily.

Monday, February 16, 2009


This recipe is an old newspaper clipping.

2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 bananas, mashed
2/3 cup water
3 1/3 cups all-purpose flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
2/3 cup chopped pecans

Preheat oven to 325 degrees.

Cream shortening and sugar together. Beat in the eggs, bananas, and water. Sift together flour, baking powder, baking soda, salt, cinnamon and cloves. Add the flour mixture to the banana. Stir the nuts into the mixture.

Pour the batter into greased wide mouth pint jars, filling them 1/2 full. Do not put lids on the jars for baking! Bake at 325 degrees for about 45 minutes. When done, remove from the oven one jar at a time. Clean sealing edge with a paper towel or cloth and screw lid on firmly. The heat will vacuum seal the jars to keep the bread. Be sure to check the lids periodically to be sure they are still sealed.


This recipe is from an old PTA cookbook.

1/2 cup flour
1 1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1 frying chicken, cut-up
1/4 cup butter
1 1/2 cup hot water
1/2 cup nonfat dry milk powder

Preheat oven to 350 degrees.

Soak chicken in tap water. In a shallow bowl or pie pan, mix the flour, salt, paprika, and pepper. Remove chicken pieces from water, shake off excess and roll in the flour mixture. Place chicken pieces, skin side down, into a 13 x 9-inch baking pan. Dot the chicken with the butter. Bake at 350 degrees for 30 minutes or until golden brown. Mix the hot water and dry milk powder together until smooth. Pour over chicken. Cover with aluminum foil and bake 1 hour 15 minutes longer, until chicken is tender.

Sunday, February 15, 2009

Electric or Gas Stove Poll Results

In our recent poll: Do you prefer to cook on a gas or electric stove, 75% said they prefer gas while 25% prefer electric. Had had several of both, I must say I prefer gas. However, I just enjoy cooking on whatever kind of stove. I currently have an electric range.


This recipe is from an old Midwestern church cookbook.

1/2 lb vanilla caramels (approx. 30 to 35)
1/2 cup water
1/4 cup margarine
2 slightly beaten eggs
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
1 cup pecan halves

Place the first three ingredients in a double boiler, heat, stirring frequently, until the caramels melt and the sauce is smooth. Combine the next four ingredients and add to the caramel sauce, mixing well. Add pecan halves. Pour into an unbaked pie shell. Bake 10 minutes at 400 degrees. Reduce heat and bake 20 minutes at 350 degrees.


This is an old recipe from the small rural community where I grew up in Southern Indiana.

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

Brown ground beef in a large skillet; drain off all the fat. Stir in the seasoning mix and water. Add the tomato paste; cover and simmer for 10 minutes. Stir in the beans and mushrooms. Transfer mixture to a 2-quart casserole dish that has been lightly buttered. Top with the shredded cheese. Bake at 350 degrees for 20 to 30 minutes until the cheese is bubbly and casserole is heated through.

Saturday, February 14, 2009


This recipe is from my childhood. My late Aunt Audrey used to make this delicious dish.

6 medium potatoes, peeled and diced
3 cups frozen peas

White Sauce:
1 tbsp margarine
1 tbsp flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk
Velveeta cheese

Cook the potatoes in slow-boiling salted water for 20 minutes. Boil peas for 3 to 5 minutes until tender. Drain the potatoes and the peas. Butter the bottom and sides of a baking dish. Layer the potatoes and peas in the dish--potatoes, peas, potatoes, peas.

Make the white sauce: Melt margarine in a small saucepan; add flour, salt and pepper and blend to smooth while heating over low heat. Stir in the milk, stirring until smooth, about 1 minute. Add a chunk of Velveeta cheese, amount to suit your taste, and stir over the low heat until cheese is melted and mixture is smooth. Pour the mixture over the peas and potatoes in the buttered dish.


This recipe is from an old community cookbook.

2 1/2 cups flour
2 tbsp sugar
1/2 tsp salt
1 cup shortening
2 eggs, separated

Apple Mixture:
8 apples, pared & sliced
1 cup sugar
1 tsp cinnamon

Preheat oven to 400 degrees.

Blend together the flour, sugar, salt, and shortening as though making a pastry. Beat the egg yolks and add enough milk to them to make 2/3 cup. Blend the egg mixture into the pastry like mixture. On a floured surface, roll half the dough and place on a cookie sheet that has sides. Mix the apples, sugar, and cinnamon together and spread over the pastry on the cookie sheet. Roll out the remaining pastry and place over the apple mixture. Seal the edges. Froth the egg whites and spread over the top crust. Bake at 400 degrees for 35 minutes. Frost while hot with a thin powdered sugar icing.

Wednesday, February 11, 2009

Ms Downing's Taffy

This recipe is from an old church cookbook.

1 cup white syrup
3 cups sugar
3/4 cup boiling water
1/2 cup vinegar
1/2 tsp cream of tartar
1 tsp vanilla

Bring syrup, sugar, water, and vinegar to a boil, add the cream of tartar. Cook to hard crack stage. Pour on greased platters. Sprinkle with vanilla. Butter hands and pull and twist when cooled enough to handle. Twist in rope lengths. Cut into 1-inch pieces with greased scissors, onto waxed paper.


4 cups water
1 cup quick grits
1 tsp garlic salt
1/2 lb smoked sausage
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, minced
1 tbsp vegetable oil
1 3/4 cups salsa
1 can (15-oz) black beans, drained
2 cups shredded Cheddar cheese
Sour cream, optional
Chopped cilantro, optional

Preheat oven to 350 degrees. Grease a 13 x 9-inch baking dish; set aside.

In a large saucepan, bring water to a boil. Gradually stir in grits and garlic salt. Reduce heat; cover and cook 5 to 7 minutes or until thickened, stirring occasionally.

Cut sausage in half lengthwise, cut crosswise into 1/4-inch slices. In a large skillet, heat the vegetable oil. Add the sausage, onion, green pepper, and garlic to the skillet. Cook until the vegetables are tender. Stir in salsa and black beans; heat through. Spoon half of grits into greased baking dish. Top with half of sausage mixture and 1 cup of the cheese. Repeat layers with the remaining ingredients. Bake for 20 to 25 minutes or until heated through. Serve with sour cream topped with the chopped cilantro, if desired.

Monday, February 9, 2009


This recipe is from an old church cookbook.

3/4 cup uncooked regular rice
1 tsp salt
1 tsp cinnamon
1 quart milk
1/2 cup sugar
1/2 cup raisins

Preheat oven to 275 degrees.

Mix all ingredients together in a 2-quart casserole dish. Place in a slow oven, 275 degrees, for 2 to 3 hours, stirring occasionally at first. Bake until rice is tender and creamy. Add more milk if the pudding starts to get too dry.


1 small head cabbage
2 medium onions, chopped
salt to taste
pepper to taste
1/4 cup vinegar
1/4 cup salad oil
1/4 cup sugar

Shred small head of cabbage very thinly with a sharp knife. Add the onions to the cabbage, mix and and salt and pepper to taste. Mix the vinegar, salad oil, and sugar very thoroughly. Pour the vinegar mixture over the cabbage mixture. This slaw is best when it has at least a half hour to set before serving. Save any leftovers in a tightly covered bowl and refrigerate. This dish is also excellent the second day.

Sunday, February 8, 2009


4 1/2 cups sugar
pinch salt
2 tbsp butter
1 (12-oz) can evaporated milk
2 cups coarsely chopped pecans
1 pint marshmallow cream
12-oz semi-sweet chocolate
12-oz German Sweet chocolate

In a heavy saucepan over medium heat, bring the sugar, salt, butter, and evaporated milk to a boil. Boil the mixture for 6 minutes. Meanwhile, place the pecans, marshmallow cream and chocolates in a large bowl. Pour the boiled syrup mixture over the chocolate mixture. Beat until the chocolate is all melted. Spray a 15 1/2-inch x 10 1/2-inch jelly roll pan with a nonstick cooking spray. Pour the fudge into the pan. Let the fudge set at room temperature before cutting into 1-inch squares. You can put in the refrigerator to speed up the cooling process, if desired. Makes about 4 pounds.


This is an old depression era recipe.

2 cups sifted flour
1/2 tsp baking soda
1/2 tsp salt
1 egg, slightly beaten
1 cup buttermilk or sour milk
2 tbsp peanut butter
1 cup mashed ripe banana
1 cup chopped peanuts, optional

Preheat oven to 350 degrees. Grease a 9-inch loaf pan and set aside.

In a large mixing bowl, sift the flour, baking soda, and salt together. Stir in the egg, buttermilk, peanut butter and banana. Mix well to combine all ingredients. Stir in nuts, if desired. Pour into the prepared loaf pan and bake at 350 degrees for 1 hour. Remove from pan and cool on a wire rack.

Friday, February 6, 2009


This recipe is from a lady who has been like a second mother to me. She was the head cook at a country school back in the days when the ladies showed up at the school early and cooked a home-made lunch for the students and staff. This is one of the recipes she used. She's in her 80s now but still makes it for me when I go back to visit in my home state. I love you, Florence!

2 lbs ground beef
1 small onion, diced
1/2 bell pepper, diced
3/4 tsp garlic powder
salt to taste
1 1/2 cups elbow macaroni
1 No. 2 can tomatoes, chopped slightly
1 lb Colby cheese, grated

Crumble ground beef and fry with onion, bell pepper, garlic powder, and salt. Cook macaroni until tender, drain. Drain excess fat from ground beef mixture. Add the macaroni and tomatoes. Stir well. Place in a baking dish and cover with the grated cheese. Bake at 350 degrees until cheese melts and is light brown (about 20 minutes).


3/4 cup shortening
3/4 cup confectioners' sugar
1 1/2 cups flour
2 eggs
1 cup brown sugar
2 tbsp flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 cup chopped walnuts
1/2 cup flaked coconut
Orange-Lemon Icing (recipe follows)

Preheat oven to 350 degrees.

Cream shortening and confectioners' sugar; blend in 1 1/2 cups flour. Press mixture into the bottom of ungreased 13x9x2-inch pan. Bake 12 to 15 minutes. Mix together the remaining ingredients, except icing, and spread over the hot baked layer. Bake 20 minutes more. While warm, spread with the orange-lemon icing.

Orange-Lemon Icing:

1 1/2 cups confectioners' sugar
2 tbsp butter, melted
3 tbsp orange juice
1 tsp lemon juice

Mix the butter, orange juice and lemon juice into the confectioners' sugar. Use to spread over the warm Coconut Chews.

Thursday, February 5, 2009


This recipe is from an old church cookbook.

1 lb. ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 tbsp shortening
1/2 tsp salt
1 can (10 3/4-oz) tomato soup
1 1/2 cup Bisquick mix
1/2 cup milk
3 slices of processed cheese, cut diagonally

Preheat oven to 450 degrees.

In a heavy oven-proof skillet, brown beef with the celery, onion, and bell pepper in the shortening. Remove from heat and drain off all excess fat. Add the tomato soup and salt; mix together well. Spread the mixture evenly in the pan. Mix the Bisquick mix and the milk together. Roll the dough into a circle slightly smaller than the skillet. Place dough over the top of the meat mixture. Bake at 450 degrees for 15 minutes or until the biscuit mix crust is golden browned. Remove from oven and turn upside down on serving platter. Top with the cheese slices and allow cheese to melt. Cut into wedges and serve.

Country Fried Potatoes

An old family recipe.

1/4 cup fat (bacon dripping preferably)
2 quarts peeled and sliced potatoes
1 small to medium onion, chopped
1/2 cup chopped green bell pepper
1/2 tsp garlic powder
Salt to taste
Pepper to taste

Heat fat in a large cast-iron skillet. When hot, add the vegetables and seasonings. Stir well to mix in the seasonings. Reduce heat to medium and cook until the vegetables are tender and browned according to your desires. Stir occasionally for even browning.

Tuesday, February 3, 2009


This recipe is from my aunt.

2 cup sifted self-rising flour (or Bisquick)
1/2 cup butter flavored shortening
3/4 cup sweet milk*

Cut shortening into the flour until it has the appearance of cornmeal. Put in the milk and work until real firm, then work some more. Roll real thin and cut.

Drop dumplings into boiling broth, with a few drops of yellow food coloring. Continue to cook for 10 to 15 minutes then cover and turn off the heat. Let set about 15 minutes.

Note: This recipe may be made, rolled out and cut then laid on waxed paper and frozen for later use.

*Sweet milk is whole milk NOT sweetened condensed milk!


This was my grandmothers potato salad recipe she made when I was a child sneaking into her kitchen (she lived next door!)in the 1950s.

3 to 4 lbs potatoes, peeled and boiled until soft in salted water
Drain the potatoes and mash with a potato masher. Add in the following ingredients:
1/4 to 1/2 cup cream
1 tbsp butter
1 to 1/2 heavy tablespoons mustard
sugar to taste
vinegar to taste
1 medium onion, chopped
4 hard boiled eggs, 3 chopped and one reserved
Mix the above ingredients into the eggs until blended. Put into a serving dish and garnish with the reserved boiled egg, thinly sliced.

Monday, February 2, 2009


1 can (15-oz) butter beans with liquid
1 can (15-oz) great northern beans with liquid
1 can (15 1/4-oz) kidney beans, drained
3/4 lb thick-cut bacon, cut crosswise into 1/2-inch pieces
1 cup diced onions
3/4 cup brown sugar, packed
1 tbsp prepared mustard
1 tbsp prepared horseradish

In a 3-quart baking dish combine the butter beans, great northern beans and kidney beans. Stir in the bacon pieces, onion, brown sugar, mustard and horseradish. Cover and bake at 325 degrees for 2 1/2 to 3 hours. Uncover during the last hour of baking to brown the top. Add water during baking if needed.

Note: This is a good dish for diabetics if they substitute 1/4 cup + 2 tablespoons Splenda Brown Sugar Blend for the brown sugar listed above. You won't even notice the difference in the taste.


This recipe is from an old Midwestern church cookbook.

1/2 cup oleo
1 cup sugar
4 eggs
1 tsp vanilla
1 cup + 1 tbsp flour
1 can chocolate syrup
1/2 cup chopped nuts, optional

Preheat oven to 350 degrees.

Cream oleo and sugar together well. Add eggs and stir. Add vanilla. Stir in flour and add chocolate syrup and mix well. Add nuts if desired. Bake 30 minutes at 350 degrees in a greased 15 1/2 x 10 1/4 x 3/4-inch pan. Serves approximately 28.

6 tbsp oleo
6 tbsp milk
1 1/2 cup sugar
1/2 cup chocolate chips

Melt oleo in a 1-quart saucepan, add milk and sugar. Stir well and bring to a boil. Boil for 2 to 3 minutes. Remove from the heat and stir in the chocolate chips until melted.


This recipe is from an old church cookbook.

1 pkg (18.5-oz) lemon cake mix
2 cups frozen whipped topping, thawed
1 egg
1/2 cup powdered sugar

Preheat oven to 350 degrees.

Combine the cake mix, whipped topping, and egg in a large bowl. When thoroughly combined, drop by teaspoonfuls into the powdered sugar. Roll each around to completely cover. Place on a cookie sheet. Flatten with a fork. Bake at 350 degrees for 10 to 15 minutes on greased cookie sheet.

Sunday, February 1, 2009


This recipe is from an old Iowa church cookbook.

2 cups sweet milk*
1 1/2 cups sugar
2 tbsp butter or lard, melted
2 tsp cream of tartar
1 tsp baking soda
2 eggs
1 1/4 tsp nutmeg
2 cups flour, more if needed

Sift the flour, adding all of the "dry" ingredients. Make a nest of the flour mixture in a large bowl. Add the rest of the ingredients and mix until stiff. Adding more flour if needed. Roll dough out on well floured surface and cut. Drop into hot grease, enough so the doughnuts float. Fry until golden brown. Drain well.

*Sweet milk is whole milk NOT sweetened condensed milk!


1/4 cup margarine
1 med green bell pepper, diced
1 medium yellow onion, diced
1 can (10 3/4-oz) cream of chicken soup, undiluted
1 can (10 3/4-oz) cream of mushroom soup, undiluted
1 can (10-oz) diced tomatoes with green chilies
2 cups cubed or shredded cooked chicken
12 corn tortillas, torn into bite-sized pieces
2 cups shredded cheddar cheese

Preheat oven to 325 degrees. In a large saucepan, cook bell pepper and onion in melted margarine until the vegetables are tender, about 5 minutes. Add soups, tomatoes, and chicken, stirring until well blended. In a lightly greased 13 x 9-inch pan, alternately layer one-third of the tortillas, one-third of the soup mixture, and one-third of the cheese. Repeat this process for three layers. Bake at 325 degrees for 40 minutes or until hot and bubbly.

Serves: 8


This recipe is from an old church cookbook.

1 quart raw cranberries
4 apples, cored but not peeled, quartered
2 oranges, peeled and seeded
1 cup sugar

Grind together the cranberries, apples, and oranges; add the sugar. Refrigerate and allow the flavors to blend for a couple of hours before serving. This is especially good served with chicken, turkey or ham.

Serves 8 to 10.


This is a common old-time Midwestern recipe.

1 quart green beans, do not drain
6 to 8 small to medium new potatoes
1/2 lb smoked sausage, cut into 1/2" pieces
Salt to taste
Black pepper to taste
1 tbsp minced onion, optional

In a 2-quart saucepan, empty the green beans from the jar or can. Wash new potatoes thoroughly but do not peel. Leave small potatoes whole; cut medium ones in half. Place the potatoes over the green beans and season with the salt and pepper. Add the smoked sausage and onion, if using. Cook over medium heat until the potatoes are tender and the juices have cooked down.