Wednesday, March 31, 2010

PECAN COTTAGE CHEESE SALAD

This recipe is from a lady who was a friend of my mothers many years ago.

1 cup chopped celery
1 cup chopped green bell pepper
1/2 tsp salt
1 cup chopped pecans
2 cups crushed pineapple, drained--reserve 1/4 cup juice
1/4 cup hot pineapple juice
2 cups cottage cheese
1 tbsp unflavored gelatin
1/4 cup water
1/4 cup mayonnaise
1/2 cup powdered sugar
1/2 cup whipped cream

Combine the celery, bell pepper, salt, and pecans together; set aside. Soften the unflavored gelatin in the 1/4 cup of water for 5 minutes; add the hot pineapple juice and stir until gelatin is dissolved. Stir in the pineapple and allow to cool. Mix the cottage cheese,mayonnaise and powdered sugar together in a large bowl; fold in the whipped cream. Add the celery mixture, mixing in well. Stir in the gelatin mixture and chill until firm.

Monday, March 29, 2010

ZUCCHINI-CARROT CASSEROLE

This recipe is from a great cook in the community where I grew up. She has been gone for years now, but here recipes live on.

4 medium zucchini
3/4 cup shredded carrots
1/2 cup chopped yellow onion
6 tbsp butter
2 1/4 cups herbed stuffing cubes
1 can condensed cream of chicken soup, undiluted
1 cup sour cream

Cook the zucchini in salted water until tender; drain. Cook the carrots and onions in two tablespoons of the butter until tender; add the cooked zucchini and set aside.
Mix the stuffing cubes with the remaining four tablespoons of butter; set aside. Mix the cream of chicken soup with the sour cream in a large bowl until well blended. Add the cooked vegetables to the soup mixture. In a buttered casserole dish layer half the stuffing mixture, all the vegetable mixture, remaining half of the stuffing mixture. Bake at 350 degrees for 35 minutes.

Thursday, March 25, 2010

REUBEN CHIP CASSEROLE

This is another recipe found in one of the old recipe books from my late mother's estate.

6 cups potato chips, crushed
2/3 cup hot water
2 eggs, beaten
2 tbsp Russian salad dressing
1 tsp caraway seeds
8 oz sliced corned beef
1 can sauerkraut, drained
1/2 lb grated Swiss cheese

In a mixing bowl combine the potato chips with the hot water, eggs, Russian dressing and caraway seeds. Spread 1/3 of this mixture in a greased 9 x 13-inch baking pan. Top mixture with half the sauerkraut then half the corned beef followed by half the Swiss cheese. Repeat the layers, ending with the last third of the potato chip mixture. Bake uncovered at 350 degrees for 25 to 30 minutes.

Wednesday, March 24, 2010

THELMA'S GREEN BEAN CASSEROLE

This is another old recipe from my roots in Southern Indiana. This was from one of my late mother-in-law's co-workers around fifty years ago.

2 cans French-style green beans, drained
3 tbsp melted butter
2 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
1 tsp sugar
1/2 tsp grated onion
1 cup sour cream
1/2 lb grated cheddar cheese
1/2 cup corn flake crumbs
1 tbsp melted butter

In a medium saucepan, over low heat cook the flour with the 3 tablespoons of butter, stirring constantly until smooth and butter is thickened. Remove pan from the heat and stir in the salt, pepper, sugar, onion, and sour cream. Fold in the green beans. Pour the mixture into a greased long, flat, glass baking pan. Cover casserole with the cheese.

Combine the corn flake crumbs and the 1 tablespoon of melted butter and put over the top of the cheese.

Bake at 350 degrees for 30 minutes.

Tuesday, March 23, 2010

FRESH STRAWBERRY FROSTING

This is an old recipe from Huntsville, Alabama.

2 tbsp solid shortening
1 tbsp butter
1/4 tsp salt
4 cups confectioners' sugar
1/3 cup crushed strawberries
1 tsp lemon juice

Blend the shortening, butter, and salt together in a medium mixing bowl. Beat in one cup of the confectioners' sugar. Stir the lemon juice into the crushed strawberries. Add the strawberries and lemon mixture alternately with the remaining confectioners' sugar to the original mixture, stirring to blend well.

Yield: Enough to frost your favorite two-layer cake.

Sunday, March 21, 2010

NO EGG BANANA SPLIT CAKE

This is an old recipe from my hometown of Bedford, Indiana.

2 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup chocolate syrup
2 cups powdered sugar
1/2 cup butter (not melted)
3 bananas
1 pint strawberries
1 cup crushed pineapple, drained & reserved
1 carton (9-oz) frozen whipped topping, thawed
1/2 cup chopped pecans
marashino cherries for garnish

In a small mixing bowl, mix together the graham cracker crumbs and the melted butter until well mixed. Spread the mixture onto the bottom of a 9 x 2 x 13-inch pan or casserole dish. Drizzle the chocolate syrup over the crust. Combine the powdered sugar and the (not melted) butter together and beat until fluffy. Pour this sugar mixture over the chocolate syrup. Slice the bananas into the reserved pineapple juice, drain and add along with the strawberries over the sugar mixture. Top evenly with the pineapple. Spread the whipped topping over all. Sprinkle the chopped pecans over the whipped topping and add cherries, as desired, for garnish.

Monday, March 15, 2010

BEEF AND PORK STUFFED CABBAGE ROLLS

1 medium to large head of cabbage
1 lb lean ground beef
1 lb lean ground pork
3/4 cup rice, uncooked
2 small onions or 1 medium onion, chopped
salt to taste
pepper to taste
1 tbsp dill
1/2 pint sour cream
3 tbsp flour
1 small can tomato paste
1 tsp salt
2 tbsp sugar

Remove the core of the cabbage; place the cabbage in a large pot of boiling water. Parboil the cabbage until you can peel the leaves off one at a time. Lay the leaves on a paper towel or clean tea towel to drain.

Mix together the ground beef, ground pork, rice, onions, salt and pepper. Place some of the mixture onto each of the cabbage leaves, leaving enough cabbage leaf to roll it over the mixture, envelope fashion; secure with toothpicks.

Place the cabbage rolls in a large pan and cover with boiling water. Add the dill to the water and bring water back to a boil. Cook rolls for 1 hour. Remove the rolls from the pan using a slotted spoon. In a medium bowl stir together the sour cream, flour, tomato paste, 1 tsp salt, and the sugar. Stir this mixture into the pan you removed the cabbage rolls from. After the mixture is mixed in well, add the cabbage rolls back to the pan and heat for about 10 minutes.

Saturday, March 13, 2010

PARKVIEW BRAN ROLLS

1 cup boiling water
1 cup shortening
1 cup 100% All Bran cereal
3/4 cup sugar
1 1/2 tsp salt
2 cakes of yeast OR 3 dry yeast
1 cup lukewarm water
2 beaten eggs
6 cups all-purpose flour

In a large bowl, pour the boiling water over the shortening, cereal, sugar, and salt; cool.

Mix the yeast into the 1 cup of lukewarm water; add to the cooled mixture. Add the eggs, mix in. Add the flour, 3 cups at a time; mix well. Cover dish and let rise. Store the dough in the refrigerator overnight. Remove from the refrigerator and allow to re-rise for two to three hours. Pinch off dough into greased muffin cups. Bake at 400 degrees for about 10 minutes or until golden brown.

Friday, March 12, 2010

MARSHMALLOW DESSERT TOPPING FOR JELLO

This is an old recipe from Ohio.

1/2 lb large marshmallows, cut-up
1 small can crushed pineapple
1 small can mandarin oranges
2 cups half and half cream
maraschino cherries

Drain the crushed pineapple and the madarin oranges. In a medium mixing bowl, combine the fruits and marshmallows into the half and half cream. Store overnight or at least 8 hours in the refrigerator, stirring occasionally. Serve over Jell-O or other gelatin desserts.

Wednesday, March 10, 2010

FRUIT COCKTAIL DROP COOKIES

This recipe was from an old Christian Church in Idaho many, many years ago.

1 can (1 lb size) fruit cocktail
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup white sugar
1/2 tsp vanilla
1 egg
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup chopped walnuts
1/2 cup raisins

Preheat oven to 375 degrees. Grease cookie sheets and set aside.

Drain fruit cocktail saving 1/3 cup of the syrup. In a large mixing bowl, cream together the butter, brown sugar, white sugar, and vanilla until fluffy. Add the egg to the sugar mixture and beat well. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves. Add the dry mixture to the sugar mixture along with the reserved 1/3 cup of syrup. Stir in the walnuts, raisins, and fruit cocktail. Drop by teaspoonfuls onto the prepared baking sheets. Bake at 375 degrees for 10 to 12 minutes until lightly browned.

Yield: 3 1/2 dozen.

Monday, March 8, 2010

SHOESTRING POTATO TUNA SALAD

This recipe is from one of my late mother-in-law's co-workers around 40 years ago.

1 cup grated raw carrot
1 cup finely chopped celery
1/4 cup finely chopped onion
1 can (9-oz) tuna, drained and flaked
Mayo-style salad dressing
1 large can shoestring potatoes
lettuce leaves
tomato wedges

In a mixing bowl, combine the carrot, celery, onion, and tuna. Add enough salad dressing to moisten. Put into a bowl with a lid, cover and chill well. Just before serving, stir in the shoestring potatoes. Serve on individual salad places by placing a scoop of the salad on a lettuce leaf and garnishing with a tomato wedge.