Saturday, May 30, 2009


This is an old Hoosier recipe.

18 bell peppers (use a mixture of red and green), chopped
1 large head of cabbage, shredded
2 tbsp celery seed
2 tsp mustard seed
2 tsp salt
2 cups white vinegar
1 quart apple cider vinegar

Mix all ingredients together in a large saucepan or stockpot and bring to a boil; let stand for 20 minutes. Seal in sterilized jars. Make sure jars seal or place in refrigerator.

Friday, May 29, 2009


This is a recipe one of the neighborhood mothers served when I was a kid in the 1950s.

1 onion, chopped
3 tbsp vegetable oil
1 tbsp brown sugar
1 tsp dry mustard
salt and pepper, to taste
1/2 cup catsup
1/2 cup water
1/4 cup cider vinegar
1 tbsp Worcestershire sauce
12 wieners, halved

Preheat oven to 350 degrees.

Brown onions in oil; add the brown sugar, dry mustard, salt and pepper, catusp, water, vinegar, and Worcestershire sauce. Stir mixture to blend well and simmer for 15 minutes. Place the wieners, cut side down, in a shallow baking dish. Pour the heated sauce over the wieners. Bake at 350 degrees for 30 minutes.

Wednesday, May 27, 2009


This is a recipe I have had for many years. I do not remember where I got it.

2 cups bran flakes cereal
1 cup milk (skim is healthier)
1 1/2 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 eggs, slightly beaten
1/2 cup unsweetened applesauce
3 tbsp salad oil
1 tsp vanilla extract
1/2 cup toasted almonds, chopped (walnuts also work well)

Preheat oven to 400 degrees. Grease 12 muffin pan cups and set aside. In a large bowl, combine the bran flakes and milk. Let mixture stand for 5 minutes. In another bowl, combine flour, sugar, baking powder, cinnamon, and salt; set aside. To the bran flakes, add eggs, applesauce, oil, and vanilla; beat well. Stir in the dry ingredients and nuts just until moistened. Fill the muffin cups 3/4s full. Bake at 25 to 30 minutes, until lightly browned and tops spring back when touched. Remove from pan and cool on a wire rack.

Tuesday, May 26, 2009


This is another old newspaper clipping recipe from Southern Indiana.

Preheat oven to 350 degrees.

1 cup margarine
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar

Cream the above ingredients together until light and fluffy. Add 2 EGGS and mix well.

4 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp vanilla

Mix together these last four ingredients until well blended. Add to the creamed mixture and mix well. Add 1 CUP of chopped pecans and stir into the mixture. Drop onto lightly greased cookie sheet and bake at 350 degrees for 11 to 13 minutes.

Monday, May 25, 2009


This recipe is from an old newspaper clipping I found in my mother's home years ago.

3 lbs cut-up chicken
3/4 cup honey
3/4 to 1 cup buttermilk baking mix (such as Bisquik)
2 tsp dry mustard
1/2 tsp paprika
Salt to taste
Pepper to taste
Vegetable oil

Coat chicken pieces with honey; set aside. Combine the baking mix, mustard, paprika, salt and pepper together. Dredge chicken pieces in the baking mix mixture. Pour enough oil in a 12-inch heavy skillet to reach a depth of 1/2-inch. Allow oil to heat to 375 degrees over medium heat. Carefully place the chicken pieces in the hot oil and cook about 5 minutes or until underside of pieces is golden brown. Turn chicken pieces and cook another 5 minutes. Reduce heat and cook for 7 to 10 minutes longer or until the chicken juices run clear. Drain chicken pieces on paper toweling.

Alternate method: Brown both sides of chicken in skillet. Place on a baking sheet and bake in a 350 degree oven for 20 to 30 minutes, until juices run clear.

Tuesday, May 19, 2009


This recipe is from an old Campfire Girls cookbook.

3 tbsp butter, softened
1/2 cup Parmesan cheese
1 tbsp chopped parsley
4 ears of frozen corn, thawed and drained
4 slices pastrami

Combine butter, cheese and parsley in a small bowl and mix well. Spread the butter mixture over the corn leaving a 3/4-inch margin on each end. Wrap the corn with the pastrami. Seal ears in foil and prick foil with a fork. Grill over hot coals for 10 minutes turning occasionally.

Monday, May 18, 2009


This is an old recipe from my childhood.

2 pkgs (8-oz each) cream cheese
2 jars (5-oz each) Old English Cheese Spread
1 jar (5-oz) Blue Cheese
3 tbsp red wine vinegar
1/8 tsp garlic salt
chopped pecans for rolling the balls in

Let cheeses warm to room temperature for easier mixing.

Put all ingredients, except pecans, into a mixing bowl and blend with a fork until well blended. After mixing, refrigerate the mixture until it is stiff. Remove from refrigerator and divide into two equal parts. Roll each part into a ball. Roll each ball in the chopped pecans. Wrap in plastic wrap and refrigerate until ready to serve. Serve with an assortment of crackers and/or fresh vegetables.

Friday, May 15, 2009


Thanks again to all you faithful visitors. Unfortunately, I am having some complications from my surgery and recovery is slow. I apologize it has been a week since my last post. I will try to do better.


This recipe is from an old local PTA club.

1 box (5 to 6 qt)powdered milk
1/2 cup powdered sugar
1 cup Nestle's Quik
1/2 cup powdered coffee creamer
1 box (4-serving size) instant chocolate pudding mix
1/4 to 1/2 cup cocoa (depending on how chocolaty you want)

Combine all ingredients together and store in an airtight container or pretty jar if giving as a gift. Directions: Use 1/3 cup mix to 1 cup hot water.

Friday, May 8, 2009


This recipe is from a lady who ran a country store with her husband when I was a child.

1 cup miniature marshmallows
2 cups frozen strawberries
3 oz pkg strawberry gelatin
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1/2 cup shortening
3 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
3 eggs

Preheat oven to 350 degrees.

Grease a 9 x 13-inch baking pan. Sprinkle marshmallows over the bottom of the baking pan. Combine strawberries and dry gelatin; set aside. Combine the flour and the remaining ingredients; beat at low speed of an electric mixer until moistened. Pour batter over the marshmallows in pan. Spoon strawberry mixture over the batter. Bake at 350 degrees for 45 to 50 minutes. Serve topped with whipped cream.