MIXED VEGETABLE SALAD

Another old recipe from Southern Indiana.

2 boxes frozen mixed vegetables
1 cup chopped celery
1 cup chopped green bell pepper
1 cup large yellow onion

Dressing:

1/2 cup sugar
1 tbsp flour
1/2 tsp salt
1 tbsp prepared mustard
1/2 cup vinegar

Cook the frozen vegetables just slightly so they are still crisp. Drain well and add the chopped vegetables. Put the vegetables in a bowl that can be covered. Put the sugar, flour, salt, mustard, and vinegar in a small saucepan. Cook over medium heat to a boil, turn off heat and allow to cool. Pour the dressing over the vegetables, cover and refrigerate until chilled.

Mrs. Newlin's Bread and Butter Pickles

This recipe is from a lady who attended an old church in Indiana.

1/3 cup salt
2 cups brown sugar
3 cups white sugar
3 cups apple cider vinegar
2 tbsp mustard seed
1 tbsp celery seed
1 1/2 tsp turmeric
2 lb sliced onions, separated into rings
20-25 cucumbers
8 cups ice

Scrub cucumbers and slice into thin slices. Put the cucumbers and onion rings into a large pan and pour the salt over the vegetables. Add the ice over the top and let soak for 3 hours. After the three hours, drain the water from the vegetables but do not rinse off the salt. Put the cucumbers and onions back into large pan. Mix the brown sugar, white sugar, vinegar, mustard seed, celery seed, and turmeric together. Pour the mixture over the cucumbers and onions. Cook over medium-high heat until the cucumbers lose their bright green color. Put mixture into hot pint jars and seal with hot lids and rings. Be sure jars seal. You will hear a popping sound when jars seal and the center of the lid will indent slightly.

DIP FOR FRUIT

1 pint whipping cream
1 pkg (8-oz) cream cheese, softened
1 lb powdered sugar
2 tsp vanilla

Place glass mixing bowl and mixer beaters in freezer for 10 minutes; remove and beat the whipping cream until thick peaks form. Set whipped cream aside.

In a separate mixing bowl, beat the cream cheese until smooth; add vanilla, then whipped cream and powdered sugar alternately. Mix until well blended.

This dip is great for dipping fresh fruits.

THEO'S ZUCCHINI RELISH

10 cups ground zucchini*
4 cups ground onions
2 cups ground bell peppers
5 tbsp salt
5 cups sugar
2 cups vinegar
1 tsp celery seed
1 tbsp turmeric
1 tsp nutmeg
1 tsp powdered mustard
2 tbsp cornstarch
1/4 cup vinegar

*Grind zucchini, onions, and bell peppers using a food grinder. (Modern cooks can use a food processor.) Put the ground vegetables into a crock or large bowl, add the salt and let stand overnight. The next morning, wash off the salt and drain well.

In a large pot bring to a boil the sugar, 2 cups vinegar, celery seed, turmeric, nutmeg, and powdered mustard; add the drained vegetables. Cook the mixture for 3 minutes then add the cornstarch and 1/4 cup vinegar that have been mixed together until smooth. Cook the mixture until thick. Fill hot jars and seal with hot lids. Be sure all the jars seal. Refrigerate any jar that doesn't seal.

PICNIC POTATO CHIP CHICKEN

1 large frying chicken, cut-up
2 sticks butter or margarine
1 large package potato chips

Melt butter in a shallow dish. Crush the potato chips into fine crumbs. Dip each piece of chicken into the melted butter then roll in the potato chip crumbs. Place on a cookie sheet and bake in a 350 degree preheated oven for one hour and twenty minutes. Bake uncovered.

VANNIE'S TWO DAY REFRIGERATOR PICKLES

This recipe is from an old church cookbook.

1 gallon cucumbers
2 green bell peppers
1 red bell pepper
1 cup sliced celery
8 medium onions
4 tbsp salt
2 1/2 cups sugar
2 cups vinegar

Wash all the vegetables thoroughly. Slice the cucumbers into 1/4-inch slices and put into a gallon jar. Cut the tops off the peppers, remove seeds and membranes, slice into 1/4-inch thick slices. Add the peppers and celery to the jar. Peel and slice onions into 1/4-inch slices; add to the jar. Mix the salt, sugar, and vinegar together, stirring well until sugar is dissolved. Pour the liquid mixture over the vegetables in the jar; cover. Refrigerate and do not open for two days. Take out and use as needed.

JOHNNY CAKES

This recipe is from an old Midwestern church cookbook.

1/2 cup cornmeal
1 tbsp flour
1 tbsp soda
1 1/2 cups milk
1 tsp salt
2 tbsp vegetable oil
2 eggs, beaten

Mix all ingredients together using only enough strokes to mix well. Drop by spoonfuls on hot griddle. Fry until brown on each side.

MISS MYRNA'S FLUFFY DUMPLINGS

Miss Myrna was from Southern Indiana.

1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tbsp vegetable oil

Sift together the flour, baking powder, and salt into mixing bowl. Add oil to milk, then add all at once to flour mixture, stirring just until moistened. Drop by teaspoon into hot broth or knead on floured board and cut into squares before adding to the hot broth. After broth starts to boil again, reduce heat and simmer 15-20 minutes.

ZUCCHINI MARMALADE

This recipe is from an old church cookbook.

6 cups grated zucchini, peeled
No. 2 can crushed pineapple with juice
1 box Sure-Jell
6 cups sugar
2 tbsp lemon juice
1 box (6-oz) apricot gelatin

Mix zucchini and sugar and let stand 10 minutes. Cook 6 minutes. Remove from the heat and add the crushed pineapple and its juice. Also add the Sure-Jell. Cook another 6 minutes after beginning to boil, stirring frequently. Remove from heat and add apricot gelatin. Stir until gelatin is dissolved. Put into container and put in freezer or put in hot jelly jars and seal with lids and bands that have been boiled. Be sure jars seal; refrigerate any jars that do not seal.

SIMPLE WALDORF SALAD

3 cups diced red delicious apples
1 tbsp lemon juice
1/2 cup diced celery
1/4 cup walnut pieces
1/3 cup mayonnaise

Toss the apples with the lemon juice to avoid discoloration. Add the celery, walnuts, and mayonnaise. Mix well. Refrigerate until serving time.

GARDEN VEGETABLE SALAD

1 head cauliflower
1 large bunch of broccoli
1 can black olives
1 lb fresh white mushrooms
1 lb cherry tomatoes
1 small red onion, sliced into thin rings
salt to taste, optional

Cut or break cauliflower and broccoli into bite size pieces; place into a salad bowl. Slice the mushrooms into the bowl. Drain the black olives well and add to the bowl. Cut the tomatoes into halves and add to the bowl. Add the onion rings and salt, if desired. Mix vegetables together well. Add your favorite dressing (I prefer Italian) and toss before serving.

MIZ NELLIE'S END-OF-SUMMER RELISH

This is an old recipe from my childhood days in Southern Indiana.

4 cups onions, ground
4 cups green tomatoes, ground
4 cups cabbage, ground
5 1/2 cups green bell peppers, ground
3 cups red bell peppers, ground
4 cups cucumbers, ground
1/2 cup salt
1 tbsp celery seeds
6 cups sugar
2 tbsp mustard seed
1 1/2 tsp tumeric
4 cups cider vinegar
2 cups cold water

After grinding the vegetables, place them in either a stainless steel or enameled pot; add the salt. Let stand overnight in the refrigerator.

Next day, pour off the liquid from the vegetables. Rinse well and drain again. Add to vegetables the celery seed, sugar, mustard seed, turmeric, vinegar, and cold water. Bring to a boil, lower heat and simmer for 3 minutes. Pack into 8 hot pint jars. Seal and place in a hot water bath and process for 3 minutes.

ZELDA'S STANDARD HOT ROLLS

This recipe is from an old church cookbook.

3 cups all-purpose flour
1/4 cup sugar
1 egg, well beaten
1 tsp salt
1 cup boiling water
1 cake yeast
1/4 cup warm water

Dissolve yeast in 1/4 cup warm water (not hot). Add sugar, salt, and egg. Mix yeast mixture to half the flour. Add remaining ingredients and mix. Let rise.

NOODLES ROMANOFF

This old recipe is from Southern Indiana.

8 oz noodles, cooked according to pkg directions, drained
1/3 cup butter
1/3 cup flour
1 cup milk
1/4 tsp garlic powder
1/4 cup chopped onion
1/2 cup sour cream
1/2 lb cottage cheese
1/4 cup Parmesan cheese
1/4 cup corn flake crumbs

Over low heat melt butter. Stir in flour. Stir in milk and cook until mixture just begins to boil. Remove from the heat and stir in the garlic powder, onion, sour cream, and cottage cheese. Place noodles in a 1 1/2-quart buttered casserole dish. Stir in white sauce mixture. Top with the Parmesan cheese and corn flake crumbs. Bake at 350 degrees for 30 minutes.

JEAN'S ZUCCHINI-BANANA BREAD

This recipe is from an old church cookbook from the Midwest.

2 eggs
1 cup oil
2 cups sugar
2 cups zucchini, peeled and grated
1 banana, mashed
1/2 cup nuts
1 tsp salt
3 cups flour
1 tsp soda
1/4 tsp baking powder
3 tsp vanilla
3 tsp cinnamon

In a large mixing bowl, mix together the eggs, oil, sugar, zucchini, and banana. Add the salt, flour, soda, baking powder, and cinnamon; mix in well. Stir in the vanilla and nuts. Bake in two greased and floured loaf pans for 1 hour and 15 minutes.

BEE CHASERS ICE CREAM

This is an old recipe from my late mother.

6 eggs
1 1/2 cups honey
2 2/3 tbsp vanilla
1/4 tsp salt
2 cans (14-oz each) sweetened condensed milk
Whole Milk

In a large bowl, mix together the eggs, honey, vanilla, salt, and sweetened condensed milk; mix well. Pour mixture into a 1 gallon ice cream freezer container. Add enough whole milk to fill the container. Freeze according to the manufacturer's instructions.

CHINESE NOODLE HAMBURGER CASSEROLE

1/4 cup butter
1 lb extra lean hamburger
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
1 can condensed tomato soup
1 can condensed cream of mushroom soup
1 can Chinese noodles

Brown meat, onions, celery and bell pepper in a skillet in the butter. Add the soups and simmer for 30 minutes. Add Chinese noodles and mix well. Pour into a lightly buttered casserole dish and bake at 350 degrees for 30 minutes.

ICE BOX COOKIES

This recipe was found on an old newspaper clipping. Can you remember having an ice box instead of a refrigerator? Oh-Oh, I can!

1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 cup shelled, chopped pistachios

In a medium mixing bowl, cream butter and sugar. Add vanilla and egg, blending until smooth. Combine the flour and baking powder; add to the creamed mixture. Stir in pistachios. Shape the dough into two rolls a little over an inch each in diameter. Wrap in waxed paper* and chill thoroughly in the ice box.

When ready to bake, cut rolls into 1/4-inch thick slices and place on very lighted greased cookie sheets. Bake at 400 degrees for 6 to 7 minutes or until barely brown on edges. Makes about six dozen.

Tip: Dough can be refrigerated up to one week. Slice and bake as needed.

*In today's modern kitchens, plastic wrap would work better than waxed paper.

OVERNIGHT SALAD

This recipe is from an old Indiana church cookbook.

1 large head of lettuce
1 head cauliflower
1 onion
2 cups Miracle Whip
1/3 cup sugar
1 jar bacon bits (or 1 lb bacon, cooked and crumbled)
1/3 cup Parmesan cheese

In a large bowl, toss together the lettuce, cauliflower, and onion.

Mix the sugar and Miracle Whip together until sugar is dissolved. Toss the sugar mixture with the lettuce mixture. Cover and refrigerate overnight. Before serving pour bacon bits and Parmesan cheese on top and toss.

VIRGINIA'S HOLIDAY RELISH

This recipe is from Southern Indiana.

12 red bell peppers
12 green bell peppers
12 large white onions
1 qt vinegar
3 cups sugar
1 oz mustard seed

Grind red and green peppers and onions together. Cover with boiling water and let stand 15 minutes; drain. In a large saucepan or Dutch oven, mix the vinegar, sugar, and mustard seed together. Add the drained vegetables to the sugar mixture; bring to a boil and boil for 15 minutes. Put relish into hot pint jars and seal with rings and inserts that have been boiled in hot water. Make sure jars seal. If a jar doesn't seal, refrigerate it.

BROCCOLI-POTATO SOUP

This recipe is from an old church cookbook.

1 box frozen chopped broccoli
1 medium potato, diced
1 1/2 tsp cornstarch
1 cup milk
1 tbsp butter
1/4 tsp salt
1/8 tsp pepper

Cook the broccoli and potato in enough water to cover, until tender. In a large saucepan, combine the cornstarch and milk until smooth. Add the butter, salt, and pepper; cook, stirring constantly, until thick and smooth. Add the broccoli and potatoes and about 1 more cup of milk. (Add milk until soup is of the desired consistency.) Cook gently until additional milk is heated through.

HOT PEPPER RELISH

12 hot peppers
12 green tomatoes
3 cups sugar
3 tsp salt
12 cups bell peppers
12 yellow onions
2 cups cider vinegar

Grind the hot peppers, green tomatoes,bell peppers, and onions. Place mixture in a colander and run hot water over vegetables for about 5 minutes; drain well. Place in a large saucepan.

In another saucepan, bring the sugar, salt, and vinegar to a boil. Pour the sugar mixture over the vegetable mixture and cook over medium heat until very hot, stirring occasionally. Do not allow to come to a roiling boil. Place in clean, hot pint jars and seal with hot bands and lids. Be sure jars seal.

Yield: 6 pints

CHINESE STYLE TUNA CASSEROLE

I've had this recipe for many years. Don't know where I got it.

1 can (6 1/2-oz) chunk-style, drained, flaked
1 can cream of mushroom soup, undiluted
1/4 cup water
1 pkg (10-oz) frozen peas
1 can (3-oz) chow mein noodles
1 tomato, diced
1/2 cup chopped celery
1/4 cup sliced green onion
1/4 cup salted cashews for garnish

Preheat oven to 375 degrees.

Empty tuna fish into a mixing bowl. Blend soup and water together and add to the tuna. Add the peas, 1 cup of the chow mein noodles, tomato, celery, and green onion. Toss lightly to mix well. Pour mixture into a buttered 1 1/2-quart casserole dish and pour remaining noodles over the top. Bake at 375 degrees for 25 to 30 minutes or until heated through. Garnish with the cashews.

Yield: 4 servings.

NOTE: You may substitute canned chicken for the tuna,if you prefer.

MEATLOAF WITH SWEET AND SOUR SAUCE

This recipe is from an old newspaper clipping.

1 1/2 lbs ground chuck
1 cup bread crumbs
1/2 cup chopped yellow onion
1 tsp salt
1/2 tsp pepper
1/2 can (15-oz size) tomato sauce (save other half for sauce)

Preheat oven to 350 degrees.

In a bowl, combine the above ingredients and mix well; form into a loaf. Place in a meatloaf pan with a drain insert to keep meatloaf from sitting in fat. Bake at 350 degrees for 45 to 50 minutes.

SAUCE:

Remainder of the tomato sauce
1/2 cup sugar
2 tbsp brown sugar
2 tbsp cider vinegar
2 tbsp prepared mustard

In a small saucepan, combine the above sauce ingredients. Bring to a boil over medium heat, stir and lower heat to low. Allow sauce to simmer. After meatloaf has baked 45 to 50 minutes, remove from oven and pour some of the sauce over the meatloaf. Return to oven and bake another 10 minutes. Serve extra sauce in a bowl.

MISS CINDY'S LENTIL SOUP

2 1/2 cups lentils
1/2 cup chopped onion
1 cup chopped celery with leaves
1/2 cup carrots, chopped
1/4 tsp thyme
1 clove garlic, minced
1 bay leaf
1 tsp sugar
dash of hot pepper sauce
Ham hocks

In a large saucepan or a Dutch oven, combine the lentils with ham hocks and enough water to cover by an inch or so. Cook for 3 hours.

To the lentils add the onion, celery,carrots, garlic, bay leaf, sugar, thyme and hot sauce. Cook for another half hour.

Put the soup through a colander. Chill and remove the grease. To serve, reheat the soup. Take ham off the bones and add back into the soup. If you want to thicken the soup, put 2 tablespoons flour into a small amount of the soup and whisk together. Stir mixture back into the soup and blend well while heating.

MEXICAN CHEESE BITES

1 1/2 cup baking mix (ie Bisquick)
1/4 cup dairy sour cream
1 egg
1 can chopped green chilies, drained
1 cup shredded Cheddar cheese

Heat oven to 400 degrees.

Mix baking mix, sour cream, egg and chilies together in a large bowl. Stir in the cheese. Drop dough by rounded teaspoonfuls, about 2 inches apart onto greased cookie sheet. Bake until golden brown, 10-12 minutes. Serve with taco sauce or salsa, if desired.

Yield: 4 dozen

TWENTY MINUTE HASH

An old Southern Indiana recipe.

1 lb ground round
2 cups cooked, cubed potatoes
1/2 cup chopped onion
1 tsp salt
1 tbsp Worcestershire sauce

About 20 minutes before serving time, cook the ground round, potatoes, and onion in a skillet until the meat is cooked through. Add the salt and Worcestershire sauce; cook over low heat for about 15 minutes, stirring often.

Serves 4 to 6.

CAJUN PEPPER SALAD

This is an adaptation of a recipe I saw years ago in a women's magazine.

DRESSING:
1/4 cup olive oil
2 tbsp red wine vinegar
2 tsp chopped fresh basil
1 tsp minced garlic
1 tsp Dijon mustard
1 tsp prepared horseradish
1/2 tsp oregano
1/4 tsp thyme
1/4 tsp salt
1/4 tsp fresh ground black pepper
1/4 tsp paprika
1/8 tsp ground red pepper

Place all ingredients in a blender container and blend until mixture is a dressing.

PEPPERS:
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 cucumber, peeled, seeded, sliced thin
1 green onion including top, sliced
2 medium tomatoes, seeded and diced

Slice all the bell peppers into 1/4-inch thick rings. Layer peppers and cucumber evenly on 4 salad plates. Sprinkle with the green onion. Spoon tomatoes over each plate. Drizzle with the dressing above.

Yield: 4 servings.

SWEET CORN SUCCOTASH

2 slices bacon, diced
1/2 cup chopped yellow onion
1/4 cup chicken broth
2 1/2 cups whole-kernel corn (about 5 ears cut from cob)
1 pkg (10-oz) frozen lima beans
1 cup chopped tomatoes
1/4 cup heavy cream
1/2 tsp salt
1/8 tsp paprika

In a large saucepan, over medium heat, cook the bacon until crisp; drain on paper towels. Add the onion to the drippings in the pan and saute until translucent. Add the chicken broth, corn, and lima beans. Reduce the heat to medium, cover and cook, stirring occasionally, 10 minutes. Stir in the tomatoes, cream, salt, and paprika; replace cover and cook 10 minutes more, stirring once. Just before serving, sprinkle with bacon.

Yield: 4 servings

COTTAGE CHEESE-MANDARIN ORANGE SALAD

This is a recipe from an old Southern Indiana church.

1 large container cottage cheese
1 large box orange gelatin
1 large can crushed pineapple, drained
1 can Mandarin oranges, drained
1 small carton frozen whipped topping, thawed

In a large bowl, mix the cottage cheese and dry gelatin together. Add the pineapple and oranges and blend in. Gently fold in the whipped topping. Chill all day or overnight.

TRIPLE CHEESE LOG

4 pkgs (3-oz each) cream cheese, softened
6 oz pkg Blue cheese
6 oz processed Cheddar cheese spread, softened
2 tbsp grated onion
1 tsp Worcestershire sauce
1/8 tsp Accent, optional
1 cup chopped pecans
1/2 cup finely chopped parsley

In a medium mixing bowl, combine the cream cheese, blue cheese, cheddar cheese, onions, Worcestershire sauce, and Accent,if using. Beat until well blended. Stir in half of the pecans and half of the parsley. Turn mixture out on waxed paper and form into a log. Roll the log in the remaining pecans and parsley.

GERALDINE'S FUDGE COOKIES

This is an old Southern Indiana recipe.

1 cup flour
4 tbsp cocoa
1 tsp vanilla
1 cup sugar
2 eggs
1/2 cup butter, melted

In a mixing bowl, mix the flour, cocoa, and sugar together. Stir in the eggs, vanilla, and butter. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees for about 10 minutes.

MIZ TAYLOR'S PIZZA CASSEROLE

1 lb ground beef
1/8 lb pepperoni
1 can pizza sauce with cheese
1 small pkg shredded mozzarella cheese
1/4 cup Parmesan cheese
4 oz egg noodles, cooked in salted water until tender
1 small onion, chopped

Heat oven to 350 degrees.

Brown ground beef with onion and drain. Grease a 2-quart casserole dish and put meat and onion in dish. Stir the noodles, pepperoni, and pizza sauce together; add to the meat and onion mixture in dish. Stir to blend. Sprinkle with the Parmesan cheese and mozzarella cheese. Bake at 350 degrees until bubbly and cheese is melted, about 20-25 minutes.

GRANDMA'S DEEP DISH APPLE PIE IN A CAKE PAN

An old family handed down recipe.

Preheat oven to 425 degrees.

Line a 13 x 9-inch baking pan with pie crust dough trimming to 1/2-inch overhang. Set aside.

FILLING:

1 1/4 cups sugar
6 tbsp all-purpose flour
1 tbsp ground cinnamon
12 cups thinly sliced, peeled Granny Smith apples
1/2 stick butter

Topping:

1 tbsp milk
1 tbsp sugar
1/2 tsp ground cinnamon

To prepare filling: Combine sugar, flour, and cinnamon in a small bowl. Put apples in a large bowl and pour the sugar mixture over the apples; toss well to mix. Layer half the apple mixture over the dough in the baking pan. Dot apples with half the butter. Top butter with the other half of the apple mixture and dot with remaining butter. Top with another sheet of pie dough. Crimp edges of the two pastry sheets to seal. Cut some small slits for air to escape during baking.

To prepare topping: Brush the pastry top with the milk. Combine the sugar and cinnamon. Sprinkle mixture over the milk.

Bake at 425 degrees for 15 minutes. Lower oven temperature to 350 degrees and bake another 35 to 40 minutes until bubbly and browned.

Note: May be made in a 10-inch deep dish pie pan if you wish the conventional shaped pie.

ELLA'S MOTHER'S YEAST BREAD

5 1/2 cups all-purpose flour
3 eggs
1/2 cup sugar
2 pkg yeast
1/3 cup lukewarm water
1 stick butter

Dissolve yeast in the water. Mix sugar, eggs, and butter together. Add yeast to the sugar mixture and stir to mix. Add the mixture to the flour. Mix in water as needed; let rise. Knead down and put in pans and let rise again. Bake in a 375 degree oven until browned.

MARSHMALLOW FRUIT AMBROSIA

I have had this recipe about 40 years. Not sure where I got it.

1 cup sour cream
2 tbsp honey

Combine sour cream and honey; mix well; set aside.

1 can (11-oz) mandarin orange segments, drained
2 cups miniature marshmallows
1 cup banana slices
1/2 cup maraschino cherry halves
1/2 cup shredded coconut

Combine the oranges, banana slices, cherry halves, and coconut. Fold in the marshmallows to mix well. Spoon the mixture into 8 individual dessert dishes. Top with the reserved sour cream mixture. Garnish with fresh mint leaves, if desired.

OVEN BEEF STEW

This recipe is from an old Southern Indiana church cookbook.

1 lb. cubed stew beef
1 large onion, sliced
1 cup sliced potatoes
1 cup sliced carrots
1 cup sliced celery
1 can sliced mushrooms, drained
2 large cans V-8 juice
1 pkg dry onion soup mix
1 tbsp instant tapioca
1 tbsp sugar
1 tbsp salt
1 tbsp pepper

Preheat oven to 350 degrees.

Place beef in the bottom of a large roasting pan. Layer the vegetables over the beef. In a mixing bowl, mix together the juice, soup mix, tapioca, sugar, salt and pepper. Pour the mixture over the vegetables. Cover the roasting pan and bake at 350 degrees for about 3 hours.

STRAWBERRY BANANA GELATIN SALAD

1 large box strawberry gelatin
2 cups boiling water
2 bananas, sliced
2 small boxes frozen strawberries
1 can crushed pineapple, drained
8 oz carton sour cream

In a large mixing bowl, pour the boiling water over the gelatin, stirring till gelatin is completely dissolved. Add the bananas, strawberries, and crushed pineapple; stir to mix in well. Pour the mixture into an oblong baking dish and refrigerate until firm. Remove from the refrigerator and spread sour cream over the top. Pour the remaining gelatin mixture over the sour cream. Return to refrigerator until firm.

BRAISED LAMB SHANKS

3 to 4 lamb shanks, bones cracked
1/4 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1 clove garlic, mashed, not minced
2 tbsp brandy
1 cup chicken broth
1/4 tsp basil
1/4 tsp oregano

Garnish:
1 cup cooked pearl onions, browned
1 cup tiny mushrooms, browned
minced fresh parsley

Cut each shank into two or three parts. Mix flour with salt and pepper. Rub flour mixture over the meat. Heat olive oil and garlic together in a casserole or Dutch oven that can go on into the oven. Add the meat and brown on all sides.

Heat brandy in a long handled measuring cup; ignite; pour over the meat. Add broth, basil and oregano. Bring mixture to a boil. Place a piece of waxed paper closely over the meat fitting it around the edges to increase the tenderness of the meat. Put the lid on casserole dish or Dutch oven. Bake at 350 degrees for 1 to 1 1/2 hours or until meat is tender. Remove from oven. Spoon juices over meat on platter. Garnish with onions, mushrooms, and parsley.

Yield: 4 servings

LEMON COCONUT BARS

1 1/2 cups unsifted flour
1/2 cup confectioners' sugar
3/4 cup cold butter
4 eggs, slightly beaten
1 1/2 cups sugar
1 tsp baking powder
1/2 cup lemon juice
3/4 cup flaked coconut

Preheat oven to 350 degrees.

In a medium bowl, combine flour and confectioners' sugar; cut in butter until mixture is crumbly. Press onto the bottom of a lightly greased 13 x 9-inch baking pan. Bake at 350 degrees for 15 minutes.

In a large bowl, mix eggs, granulated sugar, baking powder, and lemon juice. Pour mixture over the crust and top with the coconut. Bake 20 minutes or until golden. Cool on a wire rack. Cut into bars and keep stored in refrigerator.

APPLE WALNUT COLESLAW

4 cups shredded cabbage
1 cup chopped apple
1/2 cup chopped celery
1/2 cup raisins
1/4 cup chopped walnuts
1 cup mayo-style salad dressing
1/4 cup French dressing
1 tsp salt
pepper to taste

In a large bowl toss the cabbage, apple, celery, raisins, and walnuts.

In a small bowl, mix together the salad dressing, French dressing, salt and a dash of pepper to make the slaw dressing. Add the dressing to the cabbage mixture and mix lightly. Refrigerate until serving time.

Serves 8

BAKED POTATO SALAD CASSEROLE

This is an old church cookbook recipe.

8 to 10 potatoes
1 large onion
8-oz Cheddar cheese, shredded
1 jar Imitation bacon bits
1 cup salad dressing (mayo style)
1 cup milk
slices of Velveeta cheese

Preheat oven to 350 degrees.

Boil potatoes in enough salted water to cover. Boil for 10 minutes; peel potatoes and dice. In a large bowl, mix together the chopped onion, Cheddar cheese, 1/2 of the imitation bacon bits, the salad dressing and milk. Add potatoes to the mixture and fold in. Butter a 13 x 9-inch baking pan and pour potato mixture into the pan. Top with the Velveeta cheese and sprinkle the remaining bacon bits over the top. Bake at 350 degrees for about an hour.

BROCCOLI WITH LEMON HERB SAUCE

2 tbsp butter
1 tbsp + 1 tsp all-purpose flour
1 tsp grated lemon peel
1/4 tsp dried dill weed
1/4 tsp salt
1 cup half and half cream
1 egg yolk, beaten
1 to 1 1/2 lbs cooked broccoli spears
sliced pimento, optional

In a medium saucepan over medium heat, melt the butter; remove from heat. Stir in flour, lemon peel, dill weed and salt. Blend in the half and half cream. Cook, stirring, over medium heat until the mixture thickens and just begins to boil. Remove mixture from the heat. Blend a small amount of the hot mixture into the egg yolk. Blend back into the hot mixture and stir to combine. Cook, stirring, until the mixture comes to a boil; stir for 1 more minute. Place cooked broccoli in a serving bowl and pour the sauce over the broccoli. Garnish with the pimento strips, if desired. If you want a thinner sauce, just slowly add another tbsp of the half and half cream.

MILK PIE PASTRY

This recipe is so old I don't even remember where I got it.

3 cups sifted all-purpose flour
1/2 tsp salt
1 cup firmly packed lard
1/2 cup cold milk

Combine the flour and salt in a large bowl. Cut in the lard until the mixture resembles coarse corn meal. Sprinkle milk evenly over the top while tossing the mixture with a fork. Toss until the mixture holds together. Use about 2/3s of the pastry in the bottom of the pie pan to hold filling. Use the remaining third of the pastry for the top crust.

DAVID'S CHICKEN A LA KING

This old recipe is from church pitch-ins.

1/4 cup green bell pepper, chopped
10 small mushrooms, sliced
1 quart milk
2 tbsp chicken-flavored base
10-oz butter, melted
1 cup flour
1 cup water
2 large cooked and cooled chicken breasts
2-oz pimento, chopped

In a medium saucepan combine the bell pepper and water. Bring to a boil and cook for 3 minutes. In a small skillet or saucepan, saute the mushrooms in a couple ounces of the butter. Add the chicken-flavored base to the bell pepper water and whip with a wire whisk to insure it dissolves completely. Combine the remaining butter and the flour to form a thick roux; cook, stirring, for 5 minutes. Add milk to broth and peppers. Bring the mixture to a simmer; add the roux. Cut chicken breasts into 1/2-inch squares. Add to thickened sauce; add the mushrooms and stir in pimento.

Serve over biscuits or rice.

DRIED BEEF CHEESE DIP

This recipe is from an old Indiana church.

2 (8-oz each) pkgs cream cheese, softened
2 small pkgs dried beef, chopped
2 tbsp Worcestershire sauce
1 tbsp onion flakes
dash garlic flakes
2 tbsp milk

Mix cream cheese, onion flakes, garlic flakes,Worcestershire sauce, milk and then 1 1/2 of the packages of beef. Mix everything together well and form into a ball. Roll the ball in the remaining beef.

HOT WATER PIE CRUST

An old Indiana recipe.

3 cups all-purpose flour
1 cup lard (softened to room temperature)
1/2 cup boiling water
1 tsp salt

Mix all ingredients together with a spoon. Rut into refrigerator until cool. Roll out to make 3 single pie crusts. May be kept in freezer until needed.

CRUMB TOPPED BAKED EGGPLANT

This recipe is from an old church cookbook I found in my mother-in-law's things.

1 medium eggplant
1 medium onion, chopped
3/4 cup condensed cream of mushroom soup
1/3 cup milk
1/2 cup cracker crumbs
1/2 cup grated cheddar cheese

Cut and cook eggplant in salted water until tender. Drain eggplant and combine with the soup, onion, and milk. Put into a buttered baking dish and sprinkle the cracker crumbs and grated cheese over the top. Bake at 350 degrees for 30 minutes. Serves 6.

ZESTY ITALIAN CHICKEN

2 tbsp butter
1 lb skinned and boned chicken, cut into 1-inch pieces
1 clove garlic, minced
1 1/2 cups thinly sliced zucchini
1 1/2 cups sliced mushrooms
1 can (15-oz) tomato sauce
1 can (14 1/2-oz) whole tomatoes, undrained and quartered
1 1/2 tsp dried oregano
1/2 tsp lemon pepper seasoning
1/8 tsp cayenne pepper, optional
8-oz thin spaghetti
Grated Parmesan cheese, optional

In large skillet melt butter; cook chicken until lightly browned. Add garlic, zucchini, mushrooms; cook two minutes. Stir in tomato sauce, tomatoes, oregano, lemon pepper, and cayenne, if using. Simmer mixture on low heat, uncovered, for 10 to 12 minutes or until the sauce is slightly thickened.

Meanwhile, cook spaghetti according to the package directions and drain. To serve pour the sauce over the pasta and sprinkle with Parmesan cheese, if desired.

Yield: 4 servings

MY MOM'S BUTTERSCOTCH PIE

This recipe is from my late mother.

1 1/2 cups brown sugar
1 cup water
3 eggs, separated
4 tbsp flour
1 cup milk
4 tbsp butter
1 tsp vanilla
1/4 tsp salt
1 baked 9-inch pie shell

In a saucepan add the water to the brown sugar; bring to a boil to make a syrup.

In a bowl, add the egg yolks and mix to break up; stir in the flour and add milk gradually, stirring to prevent lumping. Add the egg mixture to the syrup and bring to a boil, stirring frequently until thickened. Remove from the heat and add butter, vanilla, and salt. Pour into the baked pie shell. Top with your favorite meringue or whipped cream, if desired.

MACARONI TUNA CASSEROLE BY VIRGINIA

This recipe is from an old Southern Indiana church ladies society.

8 oz shell macaroni
1/2 cup shredded American cheese
1/2 can cream of celery soup
1 can chunk style tuna, drained
1 box frozen peas
1/4 cup butter
1/4 cup milk
2/3 cup crushed potato chips

Cook macaroni for 6 minutes after it begins to boil. Put frozen peas in a colander When the macaroni is cooked, drain by pouring the water over the frozen peas. Place both the macaroni and peas in a large bowl. Add the tuna, cream of celery soup, butter, milk, and cheese. Mix together well to combine. Place in a buttered casserole dish. Sprinkle top with crushed potato chips. Bake in a preheated 375 degree oven until heated through.

MICROWAVE RANCHERO CHEESE DIP

This recipe is from an old Midwestern church cookbook.

1 jar (16-oz) American cheese spread
1/4 cup milk
2/3 cup sour cream
2 tbsp tomatoes with green chilies
1 tsp Worcestershire sauce

In a 1 1/2-quart casserole dish, combine the cheese, milk, and sour cream. Microwave mixture in a covered dish on high for about a minute, just until softened. Stir and add the Worcestershire sauce and the tomatoes with chilies. Microwave, covered, until heated through, about 3 to 4 minutes. Stir before serving. Serve warm with corn chips, tortilla chips, or fresh vegetables.

SARAH'S BEEF AND MACARONI BAKE

1 1/2 to 2 quarts boiling water
6-oz elbow macaroni
1 tsp salt
1/4 cup chopped parsley
1 can mushroom soup
3/4 cup water
1/4 tsp salt
1/2 cup shredded sharp cheddar cheese
1/4 cup butter
1 small onion, chopped
1/2 lb ground beef
1/2 cup buttered bread crumbs

Add the 1 teaspoon salt and macaroni to the boiling water and stir until the macaroni is flowing freely. Cook until the macaroni is tender.

Meanwhile, melt the butter in a saucepan. Add the parsley and onion. Cook about 3 minutes over low heat, stirring occasionally. Blend in the soup and the 3/4 cup water. Heat mixture to boiling, stirring constantly. Remove from the heat and stir in the 1/4 tsp salt and cheese.

Brown ground beef in a skillet and drain off the excess fat. Stir beef into the cheese mixture. Drain macaroni. Add macaroni to the beef mixture. Turn into a greased 1 1/2-quart casserole dish and sprinkle with the bread crumbs.

Bake in a 350 degree oven for 20 minutes.

ORANGE PUNCH

Another old Southern Indiana recipe.

2 tall cans orange Hi-C drink
1 pkg orange Kool-Aid
1 bottle (2-liter) 7-Up soda
1 fresh orange

Prepare the Kool-Aid per package directions. Chill all the ingredients. Place all the ingredients, except the orange, in a large punch bowl. Cut the ends off the orange, slice into thin rings and float on top of the punch.

MS. DUNCAN'S OATMEAL PIE

This recipe is from an old Pentecostal Church Cookbook.

3/4 cup oats
2 eggs
3/4 cup sugar
3/4 cup white corn syrup
1 stick margarine, softened
1 tsp vanilla extract
1/2 cup pecans, optional
1 unbaked 9-inch pie shell

Mix the oats and sugar together in a medium mixing bowl. Add the eggs, corn syrup, margarine, and vanilla. Mix together well. Stir in pecans, if using. Pour mixture into the unbaked pie shell. Bake for 45 minutes at 350 degrees.

AVALINE'S SAUERKRAUT SALAD

This recipe is from an old church cookbook.

1 can (1 lb 4 oz) sauerkraut
1 cup green pepper, chopped
1/4 cup onion, chopped
1 cup sugar
salt and pepper to taste

Combine the kraut, green pepper, onion, sugar, salt and pepper together. Refrigerate overnight to blend flavors. You may add celery seed, if desired.