Tuesday, August 30, 2011


1/4 cup butter
1 pint fresh oysters
2 cups milk
1/2 cup light cream
1 tsp salt
dash of freshly ground black pepper

Melt the butter in a small saucepan. Add the oysters including the liquor and cook while stirring over low heat just until edges start to boil.

In another saucepan, heat the milk and cream. Stir in the salt, pepper, and oysters.

Yield: 4 cups


This is another old recipe for making your own pickle relish. Homemade pickles and relishes are oh-so-good!

1 gallon ground-up unpeeled cucumbers
8 onions, ground
1/2 cup pickling salt
4 cups vinegar
1 cup water
5 cup sugar
1/2 tsp tumeric
2 tbsp celery seed
1 tbsp mustard seed
2 red bell peppers, ground
2 green bell peppers, ground

Mix cucumbers, onions, and salt. Allow to set for a couple of hours; drain and rinse with cold water, drain again. Put mixture into a large stockpot and add the vinegar, water, sugar, spices, and bell peppers. Allow the mixture to come to a boil but do not actually boil. Put into clean hot canning jars and seal with hot lids. Be sure lids seal. When sealed, you will hear the lids pop and the centers will slightly indent. This may take a few minutes. Any jars that do not seal should be refrigerated.

Monday, August 29, 2011


1/2 lb bulk pork sausage
1 beaten egg
1/2 cup fine dry bread crumbs
1/2 cup chopped yellow onion
1/4 cup chopped green pepper
1/2 tsp marjoram
1/2 tsp salt
dash of pepper
1 lb ground beef
2 tbsp flour
2 cans (16-oz each)lima beans
1/2 tsp beef-flavored gravy base

In a skillet, cook the sausage until lightly browned and drain well returning drippings to skillet. Put the drained sausage into the crockpot.

In a medium bowl, combine the egg with the bread crumbs, onion, green pepper, marjoram, salt, and pepper. Add the ground beef to the egg mixture and mix very well. Shape mixture into about 30 small meatballs. In the sausage skillet, brown the meatballs on all sides, drain, reserving drippings. Stir the flour into the drippings.

Drain the lima beans and reserve liquid. Blend the bean liquid slowly into the flour mixture; add the gravy base and a dash of pepper. Cook, stirring, until thick and bubbly. Combine the gravy with the beans and sausage in the cooker. Add the meatballs. Cover cooker and cook on low setting for 8 to 9 hours.

Yield: 6 to 8 servings

Sunday, August 28, 2011


This is a recipe I've had since the 1960s or 70s.

1/4 cup butter, melted
1/3 cup firmly packed light brown sugar
1 can (29-oz) sliced peaches, well drained
1 box (2-layer size) yellow cake mix
1 pkg (4-serving size) instant vanilla pudding mix
4 large eggs
1 cup sour cream
1/4 cup vegetable oil
1/2 tsp almond extract, optional

Combine the melted butter and the brown sugar together, mixing well. Cover the bottom of a 9 x 13-inch baking pan with the buttery mixture. Arrange the peach slices in rows over the butter/sugar mixture.

In a large mixer bowl, combine the cake mix, and pudding mix. Add the eggs, sour cream, vegetable oil, and almond extract, if using. Blend, then beat at medium speed for for 4 minutes. Carefully spoon the batter over the peach slices.

Bake cake at 350 degrees for 50 to 55 minutes or until it springs back when lightly touched. Remove from the oven and allow to cool in the pan for 5 minutes. Invert onto a serving platter and remove the pan. Serve warm or cool with whipped cream, if desired.

Saturday, August 27, 2011


This is another recipe from my Southern Indiana roots.

1 lb bulk sausage
1 cup diced celery
1 small yellow onion,diced
1/2 green pepper,* diced
1 can cream of chicken soup, undiluted
1 1/2 cups milk
3/4 cup minute rice
1/2 tsp poultry seasoning
dash of salt
1 cup bread crumbs
2 tbsp oleo

Brown sausage, onion, green pepper, and celery. Stir in rice, soup, milk, and seaonings. Pour the mixture into a 9-inch square baking dish that has been lightly greased. Bake at 350 degrees for 50 minutes. Melt the oleo in skillet and add the bread crumbs tossing until they are light brown. Top the casserole and bake another 10 minutes.

Friday, August 26, 2011


In the days before the creamy marshmallow creme fudge, cooks made delicious creamy fudge by beating and beating it to a creamy confection. Many of us still prefer our homemade fudge that way. If you are one of the die-hard old fashion fudge person, give this recipe from the 1930s a try!

2 cups sugar
3/4 cup milk
2-oz unsweetened chocolate, cut-up
1 tsp light-colored corn syrup
2 tbsp butter
1 tsp vanilla
1/2 cup chopped walnuts or pecans, optional
Walnut or pecan halves, optional

Line a 9x5x3-inch loaf pan with foil, extending the foil over the end of the pan. Butter the foil and set aside.

Butter the side of a heavy 2-quart saucepan and combine the sugar, milk, chocolate, and corn syrup in the pan. Cook while stirring over medium-high heat until the mixture boils. Clip a candy thermometer over the side of the pan. Reduce the heat to medium-low and continue to boil at a moderate, steady reate, stirring frequently, until the candy thermometer reaches 234 degrees or the soft ball stage.

Remove the saucepan from the heat. Add the butter and vanilla but do not stir. Cool, without stirring, until temperature lowers to 110 degrees. This will take almost an hour.

Take the thermometer out of the candy. Using a wooden spoon, beat the candy vigorously until the fudge just begins to thicken. Add the chopped nuts, if using. Continue beating for about another 10 minutes until the fudge becomes very thick and just starts to lose it's glossy look.

Immediately spread the fudge in the prepared loaf pan. Score the candy into 32 small pieces while the candy is still warm.

When the fudge is firm, use the foil ends to lift the candy from the pan. Cut into the squares. If desired, garnish each piece with a nut half. Store in a tightly covered container.

Yield: Approximately 1 1/4 lbs.

Note: File Photo

Thursday, August 25, 2011


This is a handwritten recipe from my Grandma Sowders. For those who can't see it well enough to read it:
1/2 stick margarine, pour 1 cup boiling water over margine and stir until melted. add 1/2 teaspoon salt, then add 2 cups flour put in refigerator until cool. Roll out thin, cut and drop in hot boiling broth. can be frozen for a week or so, for future use.

Tuesday, August 23, 2011


potatoes, thinly sliced
carrots, cut in strips
green pepper, cut in strips
cooked crumbled bacon

For each serving or packet, place a double thick rectangle of aluminum foil on flat surface. In the center area of the foil place about 6 potato slices (depending on potatoes size) 6 carrot strips, and 6 green pepper strips. Add a fold edges up slightly and add a tablespoon of butter and a tablespoon of water. Sprinkle with the crumbled bacon. Fold the foil down over the vegetables into a tight packet and place on the grill with the folded side up; cook 20 to 25 minutes or until the vegetables are tender.

Monday, August 22, 2011


This is another old recipe from one of the now defunct craft/recipe magazines my mother received in the mail when I was a child. I can still remember how anxiously she awaited the little magazine each month and how she and my grandmother would go over the crocheting patterns inside. Then the recipes came after checking out those patterns. I never mastered crocheting, but I sure did master a love for the wonderful dishes she made from the recipes!

1 cup rice, uncooked
1 cup corn, whole kernel
2 small cans tomato sauce
3/4 cup water (or liquid from the canned corn)
1/2 cup chopped onion
1/2 cup chopped green pepper*
1 lb ground beef
salt and pepper to your liking
4 strips bacon

Place the rice then the corn in layers in a greased 2-quart casserole dish. Pour one can of the tomato sauce over the corn with 1/2 cup of the water. Layer the onion then the green pepper, uncooked beef and seasonings. Add the second can of tomato sauce with the remaining 1/4 cup of water. Cut the bacon strips in half and lay over the top. Cover the casserole dish and place in the oven. Bake at 350 degrees for one hour. Uncover and bake 30 minutes more.

*This is a bell pepper.

Sunday, August 21, 2011


I think, can't say for sure, that my mother got this recipe years ago from a Jello Pudding and Pie Filling advertisement. It was with an attachment that read, "Pudding has revolutionized the whole world of cake baking, made cake from a mix taste better than ever."

1 pkg (2-layer size) yellow cake mix
1 pkg (4-serving size) lemon instant pudding and pie filling mix
4 large eggs
1 cup sour cream
1/4 cup canola oil
1/2 cup chopped pecans
1 can (1 lb) whole berry cranberry sauce, broken up
1 pkg (4-serving size) lemon cook & serve pudding and pie filling mix
1/2 cup sugar
1/4 tsp salt
1 tbsp butter

Preheat oven to 350 degrees.
Grease and flour two 9 x 5-inch loaf pans; set aside.

In large mixer bowl combine the cake mix, instant pudding mix, eggs, sour cream, canola oil, and chopped pecans; blend. Once ingredients are blended, beat at medium speed for 4 minutes. Fold half the cranberry sauce into the mixture. Pour the mixture evenly into the two prepared loaf pans. Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean and cakes are starting to pull away from pans. Do not underbake these cakes. Cool in pans for 15 minutes; remove cakes and cool completely on wire racks.

Place the remaining cranberry sauce in a large measure and add enough water to make 2 1/2 cups. Pour mixture into a saucepan and add the pudding mix, sugar, and salt. Cook while stirring over medium heat until the mixture comes to a full boil and thickens. Remove from the heat and stir in the butter. Serve this sauce warm over the cake slices.

Saturday, August 20, 2011


I have had this recipe for years, so long in fact, I can't even image its origin. My family especially likes this as a way to use up leftover holiday turkey. Turkey is so inexpensive, is healthy, and all my family (except me) loves it so I always buy a huge turkey just so we can have leftovers for recipes like this one!

1/4 cup chopped onion
1 tbsp butter
2 cans cream of chicken soup** - do not dilute
3 cups cubed or shredded cooked chicken*
1 large Granny Smith apple, cubed
1/3 cup seedless raisins
1 tsp fresh lemon juice
1/4 tsp ground nutmeg
enough pie dough for a 1 crust pie, unbaked

Heat your oven to 425 degrees.

In a large skillet melt the butter, add the onion and cook until tender. Add the soup, chicken, apple, raisins, lemon juice and nutmeg, mixing together well. Spoon the mixture into an ungreased 11 x 7 x 2-inch baking dish.

On a floured surface, roll out the pastry dough to fit the top of the baking dish. Cut air vents in the pastry. Place over the filling and flute a pretty design on the edges. Bake at 425 degrees for approximately 30 minutes until the crust is golden brown and the casserole is bubbly.

Makes 6 servings.

**Or use 1 can cream of chicken soup and 1 can cream of celery soup.
*Turkey works great, too. This is a good recipe for using up leftover holiday turkey.


Believe it or not this little Southern Indiana Girl who is now a Texan, used to live and work in the heart of New York City. I had an apartment at 56th and Broadway and had an office whose window looked out on Radio City Music Hall. Believe me, that apartment had a kitchen so small it was only for 1 person at a time! But I did eat some wonderful homemade food thanks to coworkers and picked up some wonderful recipes. This is one of my New York recipes.

1 cup canned or fresh cooked pumpkin
1 cup granulated sugar
1/2 cup milk
2 eggs
1/4 cup butter, melted
2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup chopped walnuts
1 cup fresh (or frozen) cranberries

Preheat oven to 350 degrees.
Grease a 9 x 5 x 3-inch loaf pan with shortening or vegetable oil.

In a mixing bowl beat the pumpkin, sugar, milk, eggs, and butter together.

Combine the flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together; stir into the pumpkin mixture. Gently fold in the walnuts and cranberries. Pour into the prepared loaf pan. Bake at 350 degrees for 1 hour and 10minutes or until a wooden toothpick inserted in the center comes out clean.

Cool bread in the pan for 10 minutes. Remove from pan and cool completely on a wire rack.

Friday, August 19, 2011


Please don't send me messages asking about chicken fat. I have no idea what that is. Anyone? I hate chicken so I am not familiar with chicken fat. I thought at first it might be chicken stock but then realized that is not it. I got this recipe from an old homemaker's magazine my mother had when I was a child many, many moons ago!

1/2 cup chopped onion
1 cup chopped celery
1/4 cup chicken fat
4 cups dry corn bread crumbs
salt and pepper
1/2 teaspoon poultry seasoning
1 egg
1 cup chicken stock

Cook the onion and celery in fat until soft. Add with seasonings to crumbs. Beat egg and add to chicken stock. Pour over the crumbs. Mix thoroughly. This is enough for 8 to 10 pound turkey or 2 roasting hens.

Thursday, August 18, 2011


This old recipe from a 1950s homemaker's magazine has quite a unique name. I guess it was someone's "bright idea?"

1 small green pepper, chopped*
1 small onion, chopped
3 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 can corn, cream style
1/2 cup milk
1 egg, beaten
1/2 cup dry bread crumbs

Saute the green pepper and onion in the butter. Combine the remaining ingredients and add to the green pepper and onion. Pour the mixture into a buttered shallow baking dish. Top with more dry bread crumbs and melted butter for a crunchy topping, if you would like. Bake the casserole at 350 for 20 minutes.

*Bell pepper

Tuesday, August 16, 2011


This recipe is from the 1930s and was a favorite of my childhood.

2 1/2 cups sugar
1/2 cup clear corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla
1 or 2 drops food coloring, optional
whole pecans for garnish

In a heavy 2-quart saucepan combine the sugar, corn syrup, and water. Cook, stirring, over a medium-high heat until the mixture boils. Reduce the heat to medium and continue cooking, without stirring, until a candy thermometer registers 260 degrees or reaches the hard-ball stage. This will take about 10 to 15 minutes.

Remove the saucepan from heat and remove the thermometer.

In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until the whites are stiff (peaks stand tall when beaters are removed). Gradually pour the hot syrup mixture in a thin stream over the egg whites, beating on high speed for about 3 minutes scraping the sides of the bowl occasionally. Add the vanilla and food coloring, if using. Continue to beat at high speed just until the candy starts to lose its glossy look (about 5 to 6 minutes). When beaters are lifted, mixture should fall in a ribbon that mounds on itself.

Place a drop of the candy onto a waxed paper surface; if it stays mounded, it has been beaten enough. If not, beat for another minute and try again. If the candy is too stiff to spoon out, add hot water a drop or two at a time until the candy is softer. Quickly drop by spoonfuls onto the waxed paper surface and place a pecan half atop each piece. Press down lightly to adhere to the candy.

Store in a tightly covered container.

Yield: approximately 40 pieces

Monday, August 15, 2011


8 cups apple juice or cider
1/3 cup packed brown sugar
6-inch cinnamon stick
1 tsp whole allspice
1 tsp whole cloves
1 large orange cut into 8 thin wedges
8 whole cloves

Combine the cider or juice and brown sugar together in a saucepan.

Make a spice bag by putting the cinnamon, allspice, and the 1 teaspoon of whole cloves together in a 6-inch doubled square piece of cotton cheesecloth tied up with a clean string. (Or use a tea ball and break up the cinnamon) Add spice bag to the mixture.

Bring the mixture to a boil then reduce the heat, cover and simmer for 10 minutes. Remove the spice bag and discard. Serve the hot cider in mugs.

While the mixture is simmering, stud each of the 8 orange wedges with a whole clove and place 1 wedge in each mug.

Yield: 8 (8-oz each) servings

Sunday, August 14, 2011


4 cups thinly sliced potatoes
1/4 cup diced yellow onion
1 tbsp butter, cut into thin pats
1 cup grated cheese (cheddar or your favorite blend)
1 can (10 3/4-oz) cream of celery soup, undiluted
1/2 cup milk

In a casserole dish layer the potatoes, onion, cheese and butter.

Pour the soup into a small mixing bowl and whisk in the milk until smooth; pour over the ingredients in casserole dish. Cover and bake at 350 degrees for 1 hour. Uncover and bake another 15 minutes for the top to brown.

Saturday, August 13, 2011


This is a delicious chocolate sauce from "Back Home in Indiana".

3/4 cup granulated sugar
1/2 cup baking cocoa
3 tablespoons water
2 tablespoons corn syrup
1/2 tall can of evaporated milk
3/4 teaspoon vanilla extract

In a heavy saucepan mix the sugar and cocoa together. Stir in the water and corn syrup. Cook over medium heat, stirring constantly to boiling. Boil, while continuing to stir, for 3 minutes. Remove pan from the heat and add the evaporated milk and the vanilla extract.

Friday, August 12, 2011


This is another recipe my mother got from a Hunt's Tomato Sauce advertisement when I was a child.

1/2 cup chopped onions
1 1/2 Tablesp. Wesson, pure vegetable oil
1/2 lb cooked and cubed ham
1 lb 14-oz can Pork and Beans
1 8-oz can Hunt' Tomato Sauce
1 Tablesp. Worcestershire sauce
1 teasp. prepared mustard
2 Tablesp. brown sugar

Saute onions and meat in Wesson oil until onions are golden. Mix in remaining ingredients. Pour into a baking dish and bake at 350 degrees, uncovered, for 30 to 45 minutes. Serves 4.

Wednesday, August 10, 2011


This recipe was cut from a can of Hunt's Tomato Sauce when I was a child.

2 lbs (4 to 6 chops) pork chops
1 tablesp. Wesson, pure vegetable oil
1/3 cup chopped celery
2 tablesp. brown sugar
2 tablesp. lemon juice
1/2 teasp. dry mustard
1/2 teasp. salt
1/8 teasp. pepper
2 8-oz. cans Hunt's Tomato Sauce

In a large skillet with a tight-fitting lid, brown chops in Wesson oil over medium heat, approximately 5 minutes on each side. Pour off excess fat. Sprinkle celery, brown sugar, lemon juice, and seasonings evenly over chops. Pour the tomato sauce over all. Cover and simmer over low heat 1 hour, or until chops are tender.

Tuesday, August 9, 2011


Now how is that for a name? During and coming off the great depression, many cooks had learned to just use up what they had on hand and when asked to share their recipe, they didn't know what to call it. So they just came up with whatever they could think of, thus some of these creative or not so creative names!

1 lb of hamburger meat or sausage or a combination of both
1/4 of an onion, chopped
1/2 pkg (about 4-oz) noodles, cooked
1 can creamed corn
1 can chicken rice soup
crushed cracker crumbs

Brown the meat and onion. Combine the browned meat with the the other ingredients but not the cracker crumbs. Place in a greased casserole dish. Sprinkle with the cracker crumbs and bake for an hour at 325 degrees.

Monday, August 8, 2011


This is an old recipe from a 1950s tomato sauce can.

1 lb ground beef
1 medium onion, chopped
3 cans (8-oz each) tomato sauce
1 1/2 cups water
1/4 teasp. garlic powder
1/4 teasp. pepper
1/4 teasp. ground oregano
1 1/2 teasp. salt
1/2 cup sliced ripe olives
1 small can mushroom stems and pieces, drained
1/2 lb uncooked spaghetti
1 cup shredded Cheddar cheese

Cook and stir the beef and onion in a heavy 3-quart saucepan until meat loses red color. Stir in the seasonings and the olives. Add the mushroom stems and pieces; stir in the water and tomato sauce. Bring the mixture to a boil. Break the spahetti in half and sprinkle into the mixture slowly. Cover the pan with a tight-fitting lid and simmer 25 to 30 minutes over low heat. Stir in the cheese until melted.

Yield: 6 servings

Sunday, August 7, 2011


3/4 cup granulated sugar
1 cup sifted cake flour
10 egg whites, room temperature
1 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla extract

Adjust oven rack to the lowest position and preheat oven to 375 degrees.
Lightly grease two 15 1/2 x 10 1/2-inch jelly roll pans and line them with waxed paper. Grease paper lightly and and sprinkle with flour. Set aside.

Using a blender or food processor, pulverize the granulated sugar to very fine. Sift the flour and half the sugar onto a sheet of waxed paper.

In a large mixer bowl, beat egg whites until foamy then beat in the cream of tartar and the salt. Gradually add the remaining half of the pulverized sugar and beat just until stiff peaks form. Sprinkle in the sugar/flour mixture in three batches, folding each addition just until incorporated. Fold in the vanilla. Spoon half the mixture onto each of the prepared pans. Smooth over the tops with a metal spatula; bake at 375 for 10 minutes. Allow to cool in pans for 5 minutes. Invert onto wire racks that have been covered with waxed paper. Peel off the top sheet of waxed paper. Cool cakes for 15 minutes. Starting on a short end, roll up jelly roll fashion with the fresh waxed paper. Make the COCONUT BUTTERCREAM:

1 can (15-oz) cream of coconut
pinch of salt
1 egg, room temperature
1 egg yolk, room temperature
1 1/4 cups unsalted butter, softened
1/2 tsp vanilla extract
2 cups whipping cream, divided
2 tbsp powdered sugar
2 tsp cornstarch
pinch of salt
1 tbsp amber rum, optional

4 cups shredded coconut, toasted

In a medium saucepan combine the cream of coconut and salt. Simmer the mixture until it is reduced by half (takes about 10 to 15 minutes). Increase heat to medium-high and boil until candy thermometer reaches 230 to 235 degrees, around 5 minutes. Reserve 2 tablespoons of the syrup.

While mixture cooks, beat the egg and egg yolk together in a mixer bowl until very light. Add the remaining hot coconut syrup in a slow, steady stream while beating. Beat until cool, about 5 minutes. Add the butter, one tablespoon at a time. Beat in the vanilla extract.

In a small saucepan, combine 1/2 cup of the whipping cream, powdered sugar, cornstarch, and salt. Bring to a boil over medium heat, whisking constantly. Boil 5 minutes and remove from the heat. Whisk in the rum, if using, and the remaining syrup. Refrigerate until cold, not just chilled.

In a large mixer bowl, beat the remaining whipping cream until stiff peaks form. Whisk in the cream mixture.

To Assemble Rolls:
Unroll the cakes and spread a thin layer of the coconut buttercream over all. Top each with half of the flavored whipped cream. Reroll the cakes. Spread the remaining buttercream over the cakes including the ends. Sprinkle with the toasted coconut, pressing it gently into the buttercream so it adheres. Cover and refrigerate until 30 minutes before serving time.

NOTE: Rolls can be made ahead, wrapped tightly and frozen for up to a week. Thaw, unwrapped, at room temperature.

Yield: 2 rolls of about 10 servings each.

Saturday, August 6, 2011


3 tbsp butter
1 lb round steak, cut into cubes
1 1/2 cups chopped onions
1 tbsp minced garlic
2 tbsp flour
2 tbsp paprika
3 tbsp tomato paste
4 cans (14 1/2-oz each)chicken broth, plus enough water to equal 8 cups
1 can (14-oz) whole tomatoes, drained, chopped, juice reserved
4 potatoes, peeled, grated
4 large carrots, diced
1 bay leaf
1/2 tsp marjoram
1/2 tsp caraway seeds, crushed
1/2 freshly ground black pepper
1/2 cup dairy sour cream

In a large Dutch oven, melt the butter over medium-high heat. Add the beef and brown all sides. Using a slotted spoon, transfer to a plate; set aside.

Add the onions and garlic to the Dutch oven and cook for 5 minutes. Add the beef back in along with the flour and paprika; cook, stirring constantly for about 3 minutes. Stir in the tomato paste until smooth. Add the chicken broth and water, tomatoes and the reserved tomato juice, potatoes, carrots, bay leaf, marjoram, caraway seeds, and pepper. Bring the mixture to a boil; reduce the heat to simmer and cook, stirring occasionally, until the beef is tender and the vegetables are cooked through, about 45 minutes. Remove the bay leaf.

To serve, place into bowls and top with a dollop of the sour cream.

Yield: 14 cups


1 3/4 cups unsifted all-purpose flour
1 1/4 cups sugar
1/3 cup cocoa
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon salt
1 1/2 cups applesauce
1/2 cup milk
1/2 cup margarine, melted
1 teaspoon vanilla
1/2 cup raisins
1 cup chopped nuts, optional
Vanilla glaze, recipe follows

Combine flour, sugar, cocoa, baking soda, cinnamon, nutmeg, allspice, and salt in a large mixing bowl. Stir in the applesauce, milk, margarine, and vanilla; combine thoroughly. Add the raisins and nuts, if desired.

Pour the batter into a greased and floured Bundt pan or a 13 x 9-inch baking pan. Bake at 350 degrees for 55 to 60 minutes for a Bundt pan or 40 to 45 minutes for the oblong pan. Test by sticking a wooden toothpick in the center to see if it comes out clean. Remove from the oven and cool completely.

Drizzle with the following Vanilla Glaze:
1 tablespoon softened butter
1 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons milk

Combine the butter, powdered sugar, and vanilla. Add milk to reach a drizzle consistency. Drizzle over the above cake.

Friday, August 5, 2011


1 bottle (32-oz) ginger ale, chilled
1 bottle white grape juice, chilled

Combine the ginger ale and grape juice just before serving time. Frozen ice rings made with this mixture with fresh berries inside look very pretty in punch bowl.

For large crowds, 18 jars of each will serve approximately 300 people.

This punch is not sweet and goes with any party food.


2 1/4 cups unsifted all-purpose flour
3/4 cup sugar
1 tsp soda
1/2 tsp baking powder
2 tsp ginger
1 tsp cinnamon
1/4 tsp ground cloves
14 tsp salt
3/4 cup soft margarine
3/4 cup water
1/2 cup dark molasses

Place the flour, sugar, soda, baking powder, spices and salt in a mixing bowl; mix together well. Add the margarine, water, and molasses. Mix at low speed of an electric mixer until well blended, about a minute. Pour the batter into a lightly greased 10-inch cast iron skillet or a 9-inch square baking pan. Bake at 350 degrees for 30 to 40 minutes or until the gingerbread springs bakc when lightly touched in the center.

Best served warm.

Yield: 12 servings


1 package (7-oz) uncooked elbow macaroni
1 can cream of celery soup, undiluted
1 cup milk
1 cup grated Cheddar cheese
1 can (12-oz) Spam or other canned luncheon meat, cubed
1/4 cup chopped green bell pepper

Prepare the macaroni according to package directions; drain well. Combine the cream of celery soup, milk, and cheese in a saucepan. Cook the mixture, stirring constantly, until the cheese is melted. Add the drained macaroni, bell pepper, and cubed meat to the mixture. Stir well to combine. Pour into a 1 1/2-quart casserole dish or baking pan that has been buttered. Bakes at 325 degrees for 30 minutes.


I have always called this "Idaho" Potatoes Supreme because I got this recipe idea from a lady from Idaho many years ago.

8 to 10 medium Idaho potatoes
1 can (10 3/4-oz) condensed cream of chicken soup
3 cups shredded cheddar cheese, divided
1 cup dairy sour cream
3 green onions, chopped, including green part
1/2 tsp salt (or more to taste)
1/4 tsp black pepper

Preheat oven to 350 degrees.
Grease a 13 x 9-inch baking dish or pan; set aside.

Peel and diced potatoes; place in a saucepan and cover with water. Bring to a boil, cover and cook until almost tender. Drain.

In a mixing bowl, combine the cream of chicken soup (undiluted), half of the cheese, sour cream, onions, salt, and pepper; gently toss in the potatoes to combine well. Place the mixture in the prepared baking dish or pan. Sprinkle the remaining cheese over the top.

Bake the casserole at 350 degrees, uncovered, for 25 to 30 minutes until heated through.

Yield: 8 to 10 servings

Wednesday, August 3, 2011


This recipe is one I got many many years ago when we first got out of the Air Force (during the Viet Nam era). I have not made it in years and don't even know if this mix is still available. Anyone????????????

1 box Betty Crocker Butterscotch Brownie Mix
1/2 cup dairy sour cream
1 egg
1/2 cup raisins
1/2 cup chopped nuts

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan. Blend the brownie mix, sour cream, and egg together. Stir in the raisins and nuts. Spread the batter in the prepared pan. Bake at 350 for 25 to 30 minutes. Cool thoroughly and cut into 48 squares.

Tuesday, August 2, 2011

BLUEBERRY BOTTOM PIE (Diabetic Instructions Included)

This is a recipe I adapted from an old Jello advertisement many years ago. It is easy to make diabetic friendly by using sugar-free pudding mix. So even though I am diabetic now, I can still enjoy this pie. Cool Whip also makes a sugar-free whipped topping now but it can be hard to find. If your grocer doesn't carry it, ask for it. When I do find it (usually at Walmart) I always buy at least a couple because sometimes when I want some for a recipe, I can't find it.

2 pkgs (4-serving size each) French vanilla cook and serve pie filling and pudding mix
1 1/4 cups milk
1 1/2 cups blueberries, pureed down to 1 cup
1/2 tsp ground cinnamon
1 baked 9-inch pie shell*
2 tsp grated lemon zest
3 1/2 cups whipped cream or frozen whipped topping, thawed
fresh blueberries for garnish, if desired

Combine 1 package of the pudding and pie filling mix with the 1/4 cup milk, the pureed blueberries, and the cinnamon. Cook and stir over medium to medium-high heat until the mixture comes to a full boil. Pour the mixture into the baked pie shell; chill while you prepare the other pudding mix.

Prepare the other package of pudding and pie filling mix with the remaining cup of milk as the package directs. Stir in 1 teaspoon of the lemon zest. Pour pudding into a small bowl and cover with plastic wrap. Chill for about an hour until cold.

Fold 1 cup of the whipped cream into the vanilla pudding and spoon mixture over the blueberry mixture. Combine the rest of the whipped cream with the remaining teaspoon of lemon zest and spoon over the pie filling. Freeze for 1 hour or chill in refrigerator for at least 3 hours before serving.

Garnish with the fresh blueberries, if desired.

*A Graham cracker crust may be substituted.

Diabetic Instructions: Substitute pudding mix with sugar-free mix and use 2% milk!


1/2 cup finely chopped onion
1 tbsp butter
2 medium chopped, seeded tomatoes
1 can (4-oz)diced green chili peppers, drained
1 cup shredded American cheese
1 cup shredded Monterey Jack cheese
1 tsp cornstarch
1 tsp hot pepper sauce
Chips, your choice of tortilla or corn chips

Cook the onion in the butter in a saucepan until the onion is crisp tender. Add the tomatoes and chili peppers. Simmer the mixture over low heat for 10 minutes. Toss the cheeses with the cornstarch and gradually add to the saucepan. Stir constantly until cheeses are melted. Stir in the hot pepper sauce and cook until mixture is heated through. Serve with the chips. This makes almost 2 cups of queso.

Monday, August 1, 2011


1 1/3 cup sugar
1/3 cup butter
2 eggs
1 cup persimmon pulp
1/3 cup cold water
1 2/3 cups flour
1 tsp soda
3/4 tsp salt
1 tsp cinnamon
1/4 tsp baking powder
1/2 cup raisins
2/3 cup chopped pecans or hickory nuts

Cream sugar and butter. Add the eggs, persimmon pulp, and cold water. Sift the dry ingredients together an add to the persimmon mixture. Add the raisins and nuts. Pour into a well-greased loaf baking pan. Bake at 325 degrees for 1 hour. Cool and drizzle with glaze.

GLAZE: 3 tbsp powdered sugar, 1 tbsp water, 1 tsp lemon juice. Mix together.