Saturday, March 28, 2009

PETITE QUICHES

This recipe is from a 1970s Kraft Foods grocery store give-away flier.

Pastry for a 9-inch pastry shell
2/3 cup half & half cream
2 eggs, slightly beaten
1/4 tsp salt
dash of pepper
4-ozs KRAFT Natural Swiss Cheese Slices, chopped
1 tbsp flour
4 crisply cooked bacon slices, crumbled

Line 24 miniature muffin cups with the pastry; set aside.

Combine half and half, eggs, and seasonings; mix well. Toss cheese with the flour; add cheese and bacon to the mixture. Fill muffin shells two-thirds full with the egg mixture. Bake at 325 degrees 30 to 35 minutes or until lightly browned.

Variation: Line bottom and 1-inch up the sides of an 8-inch square pan with the pastry. Pour cheese and egg mixture into pastry shell. Bake at 325 degrees for 40 to 45 minutes or until lightly browned.

Friday, March 27, 2009

KITTY'S OPEN FACE SANDWICH

This recipe is from an old PTA cookbook.

4 slices rye bread
1 can sauerkraut, drained
4 slices Swiss cheese
1 can roast beef hash

To assemble sandwiches, lay out the bread slices on a broiler pan. Divide the hash evenly between the four bread slices and spread over the bread. Top the hash with sauerkraut; top sauerkraut with slices of Swiss cheese. Place under broiler and broil about 10 minutes until heated through and cheese is melted. Watch carefully to prevent burning.

Thursday, March 26, 2009

REFRIGERATOR PICKLES

This recipe is from my late mother.

7 med cucumbers, scrubbed and sliced thin
1 large onion, sliced and separated
1 green bell pepper, diced
1/2 cup salt

Mix the above ingredients together, cover with water, let stand for 2 hours.

1 cup vinegar
2 cups sugar
1 tbsp celery seed

In a medium saucepan, bring the vinegar, sugar, and celery seed to a boil. Turn off heat and allow to cool.

Drain the cucumber mixture, rinse and drain again. Put the cucumber mixture into containers and pour the cooled syrup over them. Refrigerate.

Wednesday, March 25, 2009

OLD FASHION CUCUMBER DIP

This recipe is from an old country cookbook.

1/2 large cucumber, peeled
1/4 onion
8-oz pkg cream cheese
1 tbsp mayonnaise
1/2 tsp garlic powder

Blend the cucumber and onion together in an electric blender; drain well. Mix the cream cheese, mayonnaise, and garlic powder together in blender and add well drained cucumber and onion mixture. Serve with your choice of chips, crackers, or fresh veggies.

Tuesday, March 24, 2009

HEALTH UPDATE

Sorry that my posts have been sparce lately. I have been undergoing testing prior to surgery. On March 30 I will have some major surgery and be hospitalized approximately 7 to 10 days. Keep on coming back, I will get as many posts as possible during that time. And thanks for those who have said they are remembering me in their prayers. I really do appreciate that!

DEVILED CHEESE-STUFFED FRANKS

This is an old CampFire Girls recipe.

1 cup shredded process cheese, softened
1/3 cup pickle relish
1 tsp prepared mustard
1 tbsp chili sauce
3 tbsp mayonnaise or salad dressing
1 lb franks

Mix together cheese, pickle relish, mustard, chili sauce, and mayonnaise until smooth. Split franks lengthwise but do not cut all the way through. Stuff the franks with the cheese mixture. Grill franks over hot coals until heated through and the cheese is slightly melted. Serve on hot dog buns.

Friday, March 13, 2009

CHOCOLATE-POTATO CAKE

This recipe is from the late mother of children I went to elementary school with.

2 cups flour
1/2 cup cocoa
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup shortening
2 cups sugar
4 eggs
1 cup mashed potatoes
1 tsp vanilla
1/3 cup milk
1 cup chopped nuts

Stir together the flour, cocoa, baking powder, salt and cinnamon. In a large mixing bowl, mix shortening and sugar beating until light; add eggs and beat until mixture is light and fluffy. Add the potatoes and vanilla mixing until well blended. Stir the flour mixture into the creamy mixture, alternating with the milk. Stir in the nuts. Pour into a greased 13 x 9x 2-inch pan. Bake at 350 degrees for 40 to 45 minutes. Frost with your favorite chocolate frosting or dust top with powdered sugar.

Tuesday, March 10, 2009

CABBAGE ROLLS

This recipe is from an old cookbook my mother had.

1 small head cabbage
1 lb ground beef
3/4 cup instant rice
1 onion, finely chopped
2 cups tomato juice
salt and pepper to taste

Parboil cabbage a few minutes until the leaves separate; drain. Combine the ground beef, rice, onion, salt, pepper, and enough of the tomato juice to make the mixture moist. Divide meat mixture into 6 to 8 balls and shape into thick logs. Wrap each meat log in a cabbage leaf; fasten together with a toothpick. Place cabbage rolls in a baking dish and pour the remaining juice over the top. Bake at 350 degrees for 1 hour.

Note: I like to add a little garlic to the tomato juice for added flavor.

Monday, March 9, 2009

MARGIE'S OVEN-FRIED CHICKEN

1 tbsp butter or margarine
2/3 cup Bisquick
1 1/2 tsp paprika
1 1/4 tsp salt
1/4 tsp pepper
2 1/2 to 3 1/2 lb frying chicken, cut-up

Heat oven to 425 degrees. Melt butter in an oblong baking pan 9 x 13-inches, in the oven. Mix the Bisquick with the paprika, salt and pepper; coat the chicken. Place chicken, skin sides down, in the pan. Bake, uncovered, for 35 minutes. Turn and bake until done, about 15 minutes longer.

Friday, March 6, 2009

GREEN TOMATO RELISH

This recipe is from an old PTA recipe book.

1 peck (8-qts) green tomatoes
6 green bell peppers
6 red bell peppers
7 large carrots, chopped (cooked separately)
10 onions
3 stalks celery
2 tbsp mixed pickling spice, tied in a cloth bag
5 cups vinegar
5 cups sugar

Cut or grind coarsely all vegetables, except the carrots, and put in salt water brine overnight. (To make the brine use 1/4 cup salt to 1 quart water.) The next day, drain or squeeze out the brine, add carrots which have been chopped or coarsely grind while raw and then cooked. Cook vinegar, sugar and spices together; bring to a boil. Add the vegetables and cook 10 minutes. Put into clean hot canning jars and seal while hot.

Wednesday, March 4, 2009

Melinda's Chocolate Toffee

This recipe is from an old Church of Christ recipe book.

1 cup chopped pecans or walnuts
1/2 cup butter
3/4 cup brown sugar
1 pkg (6-oz) semi-sweet chocolate chips

Very lightly butter the bottom of an 8-inch square pan. Spread the nuts in the bottom of the pan. In a 2-quart saucepan, combine the butter and brown sugar; bring to a boil. Boil the mixture for 7 minutes, stirring constantly. Pour the hot mixture over the nuts immediately. Allow to stand for a just a few minutes. Sprinkle the chocolate chips evenly over the candy. Cover the pan with a cutting board to keep the heat in. When chips are soft, spread evenly. Store in the refrigerator. Break into pieces to serve.

Sorry, Friends!

I apologize that my daily posts have not been kept up. I have been in and out of heart testing in preparation for major surgery the last of this month. Please bear with me while I get these health problems under control. I will be continuing to post new recipes but may not get it done daily this month and next.