Wednesday, September 30, 2009

AUNT STELLA'S CHEESEBURGER PIE

1 1/2 lb ground beef
1 medium onion, chopped
3/4 cup catsup
1 pkg American cheese
1 can biscuits

Brown the hamburger meat with the onion, salt it to suit you, and drain off fat. Add the catsup and stir to mix up. Place the mixture in the bottom of a round cake pan. Top with the cheese slices then the biscuits. Bake at 400 degrees for 20 minutes.

THE VALLEY'S SCALLOPED CORN

This recipe was a grocery store give away many years ago.

1/2 cup chopped yellow onion
1 medium green bell pepper, chopped
1/4 cup butter
1 can (17-oz) Cream Style corn
1/2 cup seasoned bread crumbs
2 eggs, beaten

Preheat oven to 375 degrees. Grease a 1-quart casserole dish and set aside.

In a medium saucepan, over medium heat, melt the butter. Add the onion and bell pepper and saute until tender. Remove the pan from the heat. Stir in the corn, bread crumbs, and eggs until well blended. Pour into the prepared casserole dish at bake at 375 degrees for 35 to 40 minutes.

Tuesday, September 29, 2009

LIMA HAMBURGER PIE

This recipe is from an old Midwestern church cookbook.

2 tbsp fat
1/2 small minced onion
1 can condensed tomato soup
pepper to taste
salt to taste
1 1/2 lb ground beef
2 1/2 cups lima beans

Melt the fat in a skillet. Add the ground beef and onion; fry until the onion is tender and the beef is no longer pink. In a baking dish, combine the lima beans, tomato soup, salt and pepper. Top the beans mixture with the ground beef and onion mixture. Top with a piece of pie dough. Bake in a 400 degree oven for 20 to 30 minutes until heated through and the pastry crust is golden brown.

CRANBERRY FLUFF

This is another of my old Hoosier recipes.

1 lb fresh cranberries
3 cups sugar
1 cup chopped walnuts
1 container (12-oz) frozen whipped topping, thawed

Grind cranberries. Add the sugar to the cranberries; stir together well. Cover the mixture and refrigerate for 24 hours. Before serving, fold in the nuts and whipped topping.

Monday, September 28, 2009

WILMA'S FAVORITE BUTTERMILK BISCUITS

This is another old Southern Indiana recipe.

2 cups all-purpose flour
3/4 tsp salt
1 tbsp baking powder
1/4 cup lard (or shortening)
1 cup buttermilk
1/4 tsp baking soda

Sift the flour, salt, and baking powder together into a large bowl. Work the lard into the flour mixture using your fingers. Mix the baking soda into the buttermilk and add to the flour mixture; blend lightly. Knead and roll out to 1/2-inch thick on a lightly floured surface. Using a biscuit cutter or the lip of a glass cut the dough. Bake on a greased baking pan (or even better, a cast iron skillet).

NOTE: Do not over knead the dough. The less you knead, the better the biscuits.

HOMEMADE SODA CRACKERS

This is an old Texas recipe.

2 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
2 tbsp butter
2/3 cup buttermilk or sour cream

Preheat oven to 375 degrees.

Combine the flour, salt, and baking soda. Cut the butter into the flour mixture; stir in the buttermilk. Form the dough into a ball and knead a few times. Divide dough into several pieces and roll each out, one at a time, very thin on a floured surface. Lay sheets of dough on ungreased baking sheets and cut into squares with a very sharp knife or use a pizza cutter. Sprinkle with some additional salt. Prick squares with a fork. Bake at 375 degrees for 10 to 12 minutes or until lightly browned.

Sunday, September 27, 2009

MIZ HEDRICK'S SWEET POTATO SOUFFLE

3 cups cooked, mashed sweet potatoes
1 cup sugar
2 eggs
1 tbsp vanilla
1/2 cup butter, softened

Topping:
1 cup packed brown sugar
1/3 cup flour
1 cup chopped pecans

Preheat oven to 350 degrees.

Mix together the sweet potatoes, sugar, eggs, vanilla, and butter. Pour mixture into a lightly greased casserole dish.

Mix the brown sugar, flour, and pecans together with a fork. Sprinkle the mixture over the top of the sweet potato mixture. Bake at 350 degrees for 30 minutes.

PINEAPPLE ORANGE FRUIT SALAD

8 oz cream cheese, softened
1 can (14-oz) sweetened condensed milk
1 small carton frozen whipped topping, thawed
2 cans drained pineapple chunks
2 small cans Mandarin oranges, drained
1/2 cup chopped pecans or walnuts

With an electric mixer beat the cream cheese and sweetened condensed milk together until blended. Fold in the whipped topping. Gently fold in the pineapple chunks, oranges, and nuts. Chill before serving.

Saturday, September 26, 2009

BROCCOLI - ONION CASSEROLE

1 lb fresh broccoli or 10-oz frozen broccoli
3 medium onions, quartered
4 tbsp butter
2 tbsp flour
3/4 tsp salt
dash black pepper
1 cup milk
1 (3-oz) pkg cream cheese
2 oz sharp American cheese, shredded
1 cup soft bread crumbs

Slit the broccoli spears lengthwise and cut into 1-inch pieces. Cook in boiling salted water until tender. (Or cook frozen broccoli according to the package directions.) Drain broccoli well. Cook onions in boiling salted water; drain well.

In a saucepan, melt 2 tablespoons of the butter; blend in the flour, salt, and pepper. Add the milk and cook, stirring, until thick and bubbly. Reduce heat; blend in the cream cheese until smooth. Place the vegetables in a 1 1/2-quart lightly buttered casserole dish. Pour the sauce over the vegetables, mixing lightly to be sure all vegetables are covered. Top with shredded cheese. Cover and chill for a few minutes.

Melt the remaining butter and toss with the bread crumbs in a small bowl. Cover and chill.

Bake the casserole, covered, for 30 minutes at 350 degrees. Sprinkle the crumbs around the edges of the casserole. Bake, uncovered, until heated through, about 20 to 30 minutes.

Note: This is a great recipe for preparing ahead since it needs to chill anyway before baking. When you get home, it is oven ready!

HAMBURGER TOMATO PIE

Dough:
1/2 cup melted butter
2 tbsp milk
2 tbsp water
1/8 tsp salt
dash of vinegar
1 1/2 cups flour

Mix butter, milk, and water together in a medium mixing bowl. Add the salt and vinegar; stir to mix. Add enough flour to make the consistency of biscuit dough. Do NOT work too much. Roll out, reserving enough for the top crust. Line a deep dish pie pan with the dough. Let it overlap sides of pie pan. Make filling, fill crust and add the top crust. Cut a few slits for air to escape during baking.

Filling:
2 tbsp butter
1 large tomato, chopped
1 lb hamburger meat
salt to taste
pepper to taste
1/8 tsp garlic powder
1 small yellow onion, chopped

Preheat oven to 400 degrees.

Melt the butter in a 10-inch skillet. Add the onion and saute until tender. Add the meat to the onion and cook until no longer red. Add the tomato, salt, pepper, and garlic powder. Stir to blend well. Simmer for 5 minutes. Pour filling into the prepared crust. Top with top crust. Bake in a 400 degree oven for 10 to 15 minutes then lower temperature to 375 and bake until the crust is browned and the filling is bubbling.

Friday, September 25, 2009

LIVER, ONION, POTATO SKILLET

This recipe is from my husband's late aunt.

4 slices bacon
4 medium potatoes, sliced
1/4 cup bacon drippings (or butter)
2 cups sliced onions
2 tbsp flour
1 1/2 cup beef bouillon
1 tsp salt
1/4 tsp pepper
1 lb liver (preferably frozen)

Cook the bacon in a large skillet. Drain and measure the fat. Add onions and saute until golden. Sprinkle with salt, pepper, and flour. Mix well and add the bouillon; bring to a boil while stirring. Cut the liver into 1/2-inch cubes. Add to skillet, then add potatoes. Sprinkle lightly with more salt and pepper. Cook, covered, for 25 minutes or until the potatoes are tender and the liquid is of gravy consistency. Crumble the bacon and sprinkle over the mixture.

BECKY'S 7-UP SALAD

1 pkg (4 serving size) lime gelatin
2 cups boiling water
8 oz cream cheese
2 cups 7-UP
1 cup crushed pineapple
1/2 cup chopped pecans
1 cup miniature marshmallows

Dissolve the gelatin in the boiling water until all gelatin is dissolved. Add the cream cheese and stir until melted. Add the 7-UP, stir and refrigerate. When the mixture is partially set, fold in the pineapple, pecans, and marshmallows. This makes a pretty molded salad.

Thursday, September 24, 2009

BISCUIT TOPPED VEGETABLE BEEF CASSEROLE

1 cup chopped onions
2 tbsp vegetable oil
1 lb ground beef
1/8 tsp pepper
1 1/2 cup tomato juice
3 stalks celery, chopped
2 carrots, diced
1/2 cup ketchup
1/4 cup flour
1 tsp salt
1 can of refrigerated biscuits

Preheat oven to 375 degrees. Lightly grease a 2-quart casserole dish and set it aside.

Heat the oil in a large skillet; add the onions, ground beef, salt and pepper. Saute until the beef is browned and onion is tender. Drain excess fat from the skillet. Add the tomato juice, celery, carrots, ketchup, and flour. Cook, stirring, until the mixture thickens. Pour mixture into a lightly greased 2-quart casserole dish. Place the biscuits over the top of the mixture. Bake at 375 degrees for 20 to 25 minutes.

5 CUP SALAD

This is an old universal recipe.

1 cup drained, canned pineapple tidbits
1 cup flaked coconut
1 cup miniature marshmallows
1 cup drained mandarin orange segments
1 cup sour cream

In a medium bowl with a lid, combine all ingredients and mix to coat well. Add the lid to the bowl and refrigerate for at least two hours. Serve on lettuce leaves, if desired.

Wednesday, September 23, 2009

BETTY'S PEANUT BRITTLE

A common old recipe among Hoosiers.

2 cups sugar
1 cup white syrup
1 pkg raw peanuts
2 tbsp butter
3/4 tsp soda
1 cup water
1/8 tsp salt

In a saucepan mix together the sugar, syrup, and water. Cook over medium heat until the mixture reaches 236 degrees or soft ball stage. Add the peanuts and salt. Cook until the mixture reaches 295 degrees or starts to harden slightly. Remove from the heat; add the butter and soda. Stir well and pour into lightly buttered shallow pans. (Tin foil pie pans work great for this.) When cooked, break into pieces.

CRUNCH CAULIFLOWER-BROCCOLI SALAD

This is another old Indiana recipe.

1 large head cauliflower
1 large bunch broccoli
1 medium red onion
1 medium bell pepper
1 jar pimento

Dressing:
1 cup Miracle Whip salad dressing
1/2 cup oil
1/2 cup sugar
1/2 tsp dry mustard
1/3 cup vinegar

In a large salad bowl, break cauliflower and broccoli into small pieces. Slice the onion into thin slices, break into rings and add to the salad bowl. Dice the bell pepper and add to bowl. Add the drained and chopped pimento.

In a small bowl whisk together the salad dressing, oil, sugar, dry mustard, and vinegar until well blended. Pour the dressing over the vegetables in the salad bowl. Toss to mix well. Cover, refrigerate and let stand overnight for the vegetables to marinate. Serve chilled.

Tuesday, September 22, 2009

EASY CHOCOLATE KISSES-CHERRY PIE

This is an old recipe from Hershey's.

1 baked (9-inch) pie shell
1 pkg (10-oz)Hershey's Mini Milk Chocolate Kisses
1 1/2 cups miniature marshmallows
1/3 cup milk
1/2 pint cold whipping cream
1 can (21-oz)cherry pie filling, chilled
Whipped Cream

Place 1 cup of the mini kisses, the marshmallows and milk in a medium micro-wave safe bowl. Microwave the mixture on high for 1 to 2 minutes or until chocolate is softened and the mixture is melted and smooth when stirred. Cool mixture completely.

In a small mixing bowl, beat the whipping cream until stiff. Fold whipped cream into the cooled chocolate mixture. Spoon the mixture into the prepared crust. Cover and refrigerate four hours or until firm.


Just before serving, garnish the pie with the pie filling in the center of the pie. Place whipped cream around the pie edges and set extra mini kisses on the whipped cream.

MACARONI CASSEROLE WITH PIMENTO

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

1 pkg (8-oz) macaroni
1/2 cup mayonnaise
1/4 cup diced green bell pepper
1/4 cup diced pimento
1 medium onion, diced
1/2 tsp salt
1 can cream of mushroom soup
1/2 cup milk
1 cup grated sharp cheese

Preheat oven to 325 degrees.

Prepare macaroni according to the package directions. In a large bowl, mix together the macaroni, mayonnaise, bell pepper, pimento, onion, salt. In a small bowl, whisk the soup and milk together; stir into the macaroni mixture. Add the cheese and mix in well. Lightly butter a casserole dish. Pour the macaroni mixture into the casserole dish and bake at 325 for 30 minutes until heated through and bubbly.

Monday, September 21, 2009

STELLA'S BAKED APPLE PUDDING

1/3 cup softened butter
1 egg
1 tsp baking soda
1/4 tsp cinnamon
2 cups grated apples
1 cup sugar
1 cup flour
1/4 tsp salt
1 tsp vanilla
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

In a large bowl combine the butter, egg, and sugar beating until fluffy. Blend in the baking soda, cinnamon, flour, salt, and vanilla. Stir in the apples and walnuts. Pour mixture into an ungreased 8-inch square baking pan. Bake at 350 degrees for 35 minutes. Serve topped with whipped cream or ice cream, if desired.

EASY APPLE BUTTER

16 cups unsweetened applesauce
1 1/2 lb granulated sugar
1 1/2 lb brown sugar
1 cup apple cider vinegar
2 tbsp ground cinnamon

In a large bowl mix together the applesauce, both sugars, vinegar and cinnamon. Stir the mixture until it is thoroughly mixed. Put the mixture into large pans (9 x 13-inch) pans and bake at 350 degrees for three hours; stir occasionally during baking. Put the hot mixture into jars and seal.

Yield: 5 quarts

Saturday, September 19, 2009

MS AGATHA'S CREAM PUFFS

This is an old Hoosier recipe.

Puffs:

1/4 cup shortening
1/2 cup boiling water
1/2 cup all-purpose flour
2 eggs

Filling:

1 cup milk
4 tbsp flour
6 tbsp sugar
1 egg
few grains salt
1/4 tsp vanilla or other flavoring of your choice

To make the puffs: Combine the shortening and boiling water and continue to boil until the shortening melts. Add the flour and beat until mixture is smooth and thick and leaves the side of the pan. Add the eggs, one at a time, and beat well after each addition. The mixture should be a thick, heavy dough. Arrange on an oiled cookie sheet or shallow baking pan small rounds of dough, at least 3-inches apart.

Bake in a moderate oven (350 degrees) for 40 minutes or until the cream puffs are puffed up and brown all over. Cut just enough to fill with the cream filling.

To make the filling: In a saucepan combine the milk and sugar. Add the flour and whisk until smooth. Add the salt, then stir in the egg. Cook the mixture over low heat until thickened. Remove from heat, add the vanilla or other flavoring; stir to blend. Use to fill the puffs.

PEAS FOR GUESTS

This recipe is from an old church cookbook.

1 large pkg frozen peas
1 jar mushrooms stems and pieces
1 jar baby onions
3 tbsp butter

Prepare the peas as directed on the package and drain. Saute onions and mushrooms in butter. Add the drained peas to the onions and mushrooms. Stir gently to blend.

Friday, September 18, 2009

HOOSIER PERSIMMON BREAD

3 cups flour
2 tsp baking powder
2 cups persimmon pulp
2 eggs
1 tsp cinnamon
2 cups sugar
1 tsp salt
2 tsp soda
1/2 cup chopped nuts
1/2 cup raisins
1 tsp nutmeg
1 1/2 cup vegetable oil

Preheat oven to 350 degrees. Grease and flour two loaf pans; set aside.

Sift the flour, baking powder, cinnamon, nutmeg, salt, and soda into a bowl. Stir in the sugar. Stir the persimmon pulp and eggs into the mixture. Add the oil and mix well. Stir in the nuts and raisins. Pour into the prepared loaf pans. Bake at 350 degrees for about 55 minutes. The bread is done when a wooden toothpick inserted in the center comes out clean.

STACY'S CHILI CON QUESO CASSEROLE

This recipe is from an old Midwestern cookbook.

2 cans (4-oz each) mild whole green chilies, drained
2 cups chopped tomatoes
2 cups shredded Cheddar cheese
1 cup biscuit baking mix
1/2 cup sour cream
1/2 cup milk
3 eggs

Preheat oven to 375 degrees. Grease a square baking pan. Remove the seeds from the chilies and arrange chilies in a single layer in baking pan. Sprinkle the tomatoes over the chilies and the cheese over the tomatoes. Beat the baking mix, sour cream, milk, and eggs with a wire whisk until well blended and smooth. Pour over the cheese. Bake, uncovered, until a knife inserted in the center comes out clean, about 35 to 30 minutes.

Serves 6 to 8

Thursday, September 17, 2009

IDA MAE'S MEAT LOAF

This recipe is from old church suppers in Southern Indiana.

2 lb ground beef steak
2 eggs
1 1/2 cup bread crumbs
3/4 cup ketchup
1/2 cup warm water
1 pkg dry onion soup mix
1 can (8-oz) tomato sauce

Preheat oven to 350 degrees.

Using your hands, combine the beef and eggs in a large mixing bowl. Add the bread crumbs, and ketchup; combine. Pour the warm water into the dry soup mix and stir to blend. Add the soup mixture to the other ingredients. Mix together well. Put the mixture into a loaf pan. Top the meatloaf with 2 strips of bacon. Pour the tomato sauce overall. Bake for 1 hour at 350 degrees.

GRAPEFRUIT SALAD WITH CELERY SEED DRESSING

This is another old Hoosier recipe.

1/2 cup vegetable oil
1/3 cup sugar
1 tsp dry mustard
1/2 tsp paprika
3 tbsp honey
3 tbsp cider vinegar
1 tbsp lemon juice
1/2 tsp celery seeds
1 cup thinly sliced celery
1 cup chopped celery leaves
1 grapefruit, peeled, sectioned, seeded
2 bananas, sliced (optional)
1/4 cup chopped pecans or walnuts

In a blender contain combine the vegetable oil, sugar, mustard, paprika, honey, vinegar, and lemon juice. Process about half a minute. Stir in the celery seeds. In a bowl combine the celery, celery leaves, grapefruit, bananas, and 1/2 cup of the dressing from the blender. Stir all together very gently. Spoon the mixture into a large salad bowl; sprinkle with the nuts. Serve with the remaining dressing.

Yield: 4 to 6 servings

Wednesday, September 16, 2009

MRS. EADS' SOUTHERN COLE SLAW

1 med head of cabbage
1 med green bell pepper
1 cup chopped celery
1/2 cup vegetable oil
1/2 cup vinegar
1 cup sugar
salt and pepper to taste

Chop the cabbage and bell pepper in a large bowl. Add the chopped celery, salt and pepper. Dissolve the sugar in the oil and vinegar; add to the vegetables. Toss mixture together well. Refrigerate overnight or all day before serving.

ABBOTT HIGH'S MEXICAN PECAN CANDY

This recipe was used in home economics classes in Texas during the 1950s.

1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
3 tbsp light corn syrup
1/2 cup evaporated milk
5 large marshmallows
2 tbsp unsalted butter
2 tsp vanilla
1 cup pecan pieces

Place the granulated and brown sugars, corn syrup, and evaporated milk in a heavy bottomed 3-quart saucepan. Stir to blend. If available, clamp a candy thermometer onto the side of the pan. Do not let it touch the bottom of the pan. Cook the mixture over medium heat until the syrup reaches 238 degrees on the thermometer, the soft ball stage. If a candy thermometer is not available, have ready a small cup filled with ice water. They syrup is ready when a few drops of the syrup dropped into the water forms a ball which flattens out when picked up the the fingers. Replace the water for each test. Remove the syrup from the heat. Stir in the marshmallows. Add the remaining ingredients, beating until almost cool. Drop by tablespoons onto waxed paper to cool and set.

Tuesday, September 15, 2009

APPLEWOOD JULEP

This recipe is from an old Midwestern church.

1 quart unsweetened apple juice
1 cup unsweetened pineapple juice
1 cup orange juice
1/4 cup lemon juice

Mix all the juices together until well blended. Add ice and enjoy.

HOOSIER'S BUTTERMILK PERSIMMON PUDDING

This recipe is from an old Indiana church cookbook.

2 cups persimmon pulp
1 cups buttermilk
2 eggs
1 tsp baking soda
1 tsp salt
2 1/2 cups flour
1 1/2 cups sugar
1 stick butter
1 tsp nutmeg
1 tsp cinnamon

Preheat oven to 350 degrees.

Grease and lightly flour a 9 x 13-inch baking pan; set aside.

Mix the butter and sugar together; add persimmon pulp. Blend mixture together well and stir in the buttermilk; add the eggs and mix well. In a small bowl, combine the baking soda, salt, flour, nutmeg, and cinnamon. Add the flour mixture to the persimmon mixture and mix together until well combined. Pour the batter into the prepared baking pan. Bake 35 to 40 minutes.

Friday, September 11, 2009

SPINACH CASSEROLE

This recipe was found in an old Midwestern cookbook.

3 boxes frozen chopped spinach
1 cup sour cream
1 pkg onion soup mix
4 tbsp butter
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese

Cook and drain the spinach. Mix sour cream and onion soup mix. Toss with the spinach until well coated. Empty into a lightly greased casserole dish. Melt the butter and add the bread crumbs and cheese. Add to top of casserole. Bake at 325 for 30-40 minutes or microwave on high 8 to 10 minutes on high.

NO COOK STRAWBERRY JAM

2 cups fully ripe, completely crushed fresh strawberries
1 box Sure-Jell
3/4 cup water
4 cups sugar

Mix the sugar into the crushed strawberries; let stand 10 minutes. Stir to dissolve the sugar. Mix the Sure-Jell and water together in a saucepan. Bring to a boil and boil for 1 minute. Stir the Sure-Jell into the strawberry mixture. Stir for 3 minutes. Ladle the mixture into freezer containers, cover with lids and let set at room temperature for 24 hours. Store in freezer. This is good as a jam and also as a topping for ice cream.

Thursday, September 10, 2009

HAM DEVILED EGGS

This old recipe is from Virginia.

6 hard-boiled eggs
3 tbsp finely chopped cooked ham
2 tbsp mayonnaise
2 tbsp softened cream cheese
1 tsp prepared mustard
1 tsp lemon juice
1/2 tsp caraway seeds
paprika, if desired

Cut egg in half lengthwise. Remove yolks and set whites aside.

In a small bowl, mash egg yolks with a fork. Add the ham, mayonnaise, cream cheese, mustard, lemon juice, and caraway seeds to the mashed yolks. Stir the mixture to blend well. Refill the egg whites with the mixture using a heaping tablespoon of the mixture per egg white half. Sprinkle with paprika, if desired.

Indiana Peach Crunch

This is another old Hoosier recipe.

1 large can sliced peaches, drained; reserving 1/4 cup of the syrup
1/4 cup butter, softened
1/4 cup brown sugar
1/2 cup flour
dash of salt

Arrange the peach slices in a shallow baking dish; add the 1/4 cup syrup. Combine the butter, brown sugar, flour, and salt together in a small dish until crumbly. Sprinkle the mixture over the peaches. Bake for 25 to 30 minutes at 400 degrees.

Note: This is very good served warm with vanilla ice cream or whipped cream.

Wednesday, September 9, 2009

SAUSAGE-BEEF APPETIZERS

This recipe is from an old Midwestern church cookbook.

1 lb ground beef
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp oregano
1 lb bulk sausage
1 small package Velveeta-style cheese
1 pkg cocktail rye bread

In a large skillet, cook the ground beef, salt, garlic powder, and oregano together until the beef is browned. Drain mixture in a colander. While mixture drains, add the sausage to the skillet and cook until browned; drain. In a medium saucepan, put the sausage, beef mixture and the cheese. Heat over low heat until the cheese is melted. Stir frequently so cheese doesn't burn. Spread the mixture on the rye bread slices.

CLASSIC CHOCOLATE SHAKE

This classic recipe is from an old newspaper clipping about an old "Shake Shop".

1 cup cold whole milk
3 scoops vanilla ice cream
2 tbsp chocolate syrup
whipped cream
2 maraschino cherries

Combine all ingredients in a blender and mix until blended. The longer you blend, the thinner the shake will be. Pour into two glasses, top with whipped cream and a maraschino cherry. Serve immediately.

Tuesday, September 8, 2009

MOIST APPLE-DATE NUT CAKE

This is an old newspaper clipping found in my late mother's recipe files.

1 3/4 cups unsifted all-purpose flour
2 tsp unsweetened cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1 stick butter, softened
1 cup sugar
2 eggs
4 cups peeled and chopped tart apples
1 cup chopped walnuts
1/2 cup chopped pitted dates
1/2 cup cold coffee

Preheat oven to 350 degrees. Grease a tube pan and dust with flour. Tap out excess flour. Set aside.

Combine 1 1/2 cups of the flour, the cocoa powder, baking soda, cinnamon and cloves in a small bowl; set aside.

In a large bowl, beat together butter and sugar until smooth and creamy. Beat in eggs, one at a time, until well blended.

In a medium size bowl, combine the apples, nuts, and dates. Add the remaining flour and toss together until the nuts and fruits are well coated.

Add the flour mixture alternately with the coffee to the butter mixture. Begin and end with the flour mixture. Mix until smooth. Stir in the apple mixture. Spoon the batter into the prepared tube pan and smooth. Bake at 350 degrees for 55 to 60 minutes.

Frost with a caramel frosting or drizzle with a caramel sauce, if desired.

ORANGE GLAZED BONE-IN CHICKEN BREASTS

6 bone-in chicken breasts
1/2 cup soy sauce
1 cup orange juice
1 tbsp paprika
2 cloves garlic, minced
1/8 tsp hot pepper sauce
1/4 cup olive oil
1 orange for garnish, if desired.

Place the chicken breasts in a shallow pan and set aside while you make the marinade.

In a medium bowl, combine the soy sauce, orange juice, paprika, garlic, hot pepper sauce and oil. Reserve approximately 1/3 of the marinade to use later. Pour the remaining marinade over the chicken. Cover and refrigerate. Allow to marinate 10 to 15 minutes. Preheat broiler. Remove the chicken from the marinade and discard the marinade left in the dish. Place chicken breasts, skin side down, on a broiler pan. Brush with some of the reserved marinade. Broil for approximately 15 minutes, basting twice during that time. Turn chicken and broil, basting several times, for another 12 to 15 minutes. Arrange chicken on a serving platter. Place orange sections or thin orange slices around the platter for garnish, if desired.

Friday, September 4, 2009

HOOSIER REUBEN SANDWICH

An old Hoosier recipe.

2 slices rye bread
3 oz corned beef
1 1/2 oz sauerkraut
2 tbsp Thousand Island Salad Dressing
1 slice Swiss cheese, thinly sliced

Butter one side of each of the slices of rye bread. Place buttered sides of the bread down in a large skillet. Place the slice of cheese over one slice and the Thousand Island dressing on the other slice. Place the corned beef and sauerkraut in the skillet. Cook until hot and bread is toasted. Stack the corned beef and sauerkraut on the bread slices and put together to make sandwich.

MS SOWDERS' EASY PINEAPPLE CAKE

1 large can crushed pineapple with juice
1 box white or yellow cake mix
1 cup chopped pecans or hickory nuts
1 stick butter
powdered sugar, if desired

Heat oven to 350 degrees. Grease an oblong cake pan. Pour undrained pineapple into the greased pan. Sprinkle the dry cake mix over the pineapple and smooth down. Sprinkle nuts over the batter. Cut the stick of butter into small pieces and dot over the batter. Bake at 350 degrees for 1 hour. No need to frost this cake. Sprinkle with powdered sugar, if desired.

Wednesday, September 2, 2009

SPECIAL K CEREAL TREATS

1 cup white sugar
1 1/2 cups creamy peanut butter
1 cup white corn syrup
4 cups Special K cereal

In a saucepan, combine the sugar, peanut butter and syrup. Bring to a boil, lower the heat and cook the mixture for 5 minutes. Remove from the heat and stir in the cereal. Spread the mixture in a greased cake pan. Cut into squares.

MAYONNAISE BISCUITS

2 cups self-rising flour
4 tbsp mayonnaise
1 cup milk

Preheat oven to 450 degrees. Grease two six cup or one 12 cup muffin tins and set aside.

Stir all the ingredients together until well mixed. Divide dough evenly among the 12 muffin cups. Bake at 450 degrees until brown.