Thursday, June 30, 2011


4 phyllo sheets, thawed
butter-flavored nonstick cooking spray
1 small red bell pepper, chopped
1/2 small green bell pepper, chopped
1/2 small yellow onion, chopped
2 garlic cloves, minced
3 tablespoons chopped fresh basil
4 eggs, beaten
1 cup milk
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
2 large plum tomatoes, sliced into 1/4-inch thick slices

Preheat oven to 425 degrees.

Place 1 sheet of phyllo dough in a 9-inch tart pan, pressing gently on bottom and up sides (will hang over sides). Lightly coat with cooking spray. Repeat process with the remaining 3 slices of the phyllo. Trim phyllo about 3 inches over edge of pan. Phyllo dries out quickly so very quickly fold under! Bake at 425 degrees for 6 to 7 minutes. Remove from oven and set aside. Lower oven temperature to 375 degrees.

Saute the red and green bell peppers and onion in a large skillet that has been sprayed with nonstick cooking spray, over medium-high heat, 4 to 5 minutes. Add the garlic and saute another minute. Remove from heat and stir in the basil.

In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the sauteed vegetables and the cheeses. Pour mixture into the prepared tart shell. Arrange the tomato slices over the top.

Bake at 375 degrees approximately 45 minutes or until set. Remove from oven and let stand 5 minutes before cutting to serve.

Wednesday, June 29, 2011


This is an old recipe from my late mother's collection.

1/2 cup fresh lime juice
2 regular cans crushed pineapple
1 can sweetened condensed milk
2 cups ginger ale
2 cups half-and-half cream
2 cups whipping cream
1/2 cup sugar

Combine the lime juice, crushed pineapple, sugar, and ginger ale. Mix well. Stir in the half-and-half cream, whipping cream, and the sweetened condensed milk. Chill the mixer for 30 minutes in the refrigerator and then pour into the freezer can of your ice cream maker. Follow your ice cream freezer's directions.

Monday, June 27, 2011


2 tbsp all-purpose flour
4 loin pork chops, ¾-inch thick
2 tbsp canola oil
1 small yellow onion, cut into wedges
½ tsp salt
¼ tsp fresh ground black pepper
1 cup unsweetened apple juice
½ cup water
2 cans (14-oz each) sauerkraut, drained and rinsed
½ tsp caraway seeds
1 lb. small new potatoes, quartered
1 large red apple
Coat both sides of the pork chops with the flour. Heat oil in a large heavy skillet over medium-high heat and brown about 3 minutes on each side; remove from skillet.

Add the onion, salt, and pepper to the skillet where you browned the pork chops; saute for a minute. Add the apple juice and water. Stir in the sauerkraut and caraway seeds, mixing well. Add the potatoes and place the browned pork chops on the top. Cover; reduce heat to medium-low and cook for half an hour. Cut core the apple and cut into ¼-inch wedges; add to the skillet. Simmer, covered, for another 10 minutes until the apple is tender and chops are cooked through.

Saturday, June 25, 2011


1/4 to 1/2 cup canola oil
2/3 cup flour
1 tsp salt
1/2 tsp black pepper
1/8 tsp dried oregano
1/2 tsp garlic salt
2 1/2 to 3 lb fryer, cut up
1 medium yellow onion, thinly sliced
1 medium green bell pepper, cored and cut into rings
2 cans (8-oz each) tomato sauce

Heat the canola oil in a large heavy skillet that has a lid. Combine the flour, salt, peppe, oregano, and garlic salt in a paper bag. Shake chicken pieces in bag, a couple at a time, to coat evenly. Brown chicken on all sides in the hot oil. Pour off the drippings after chicken is browned. Arrange the onion and bell pepper slices over the chicken in the skillet. Pour the tomato sauce over all. Cover and simmer 50 minutes, spooning the sauce over the chicken occasionally. Serves 4.


10 medium russet potatoes, peeled & cubed
1 can condensed cream of celery soup, undiluted
1 pkg (12-oz) shredded cheddar cheese, divided
1 cup sour cream
2 or 3 green onions, chopped
Salt to taste
Fresh ground black pepper to taste

Boil potatoes in salted water until just almost tender. Drain in colander and allow to cool. In a large mixing bowl combine the undiluted celery soup, half the cheese, the sour cream, onions, pepper, and additional salt if needed; gently stir in potatoes. Grease a 13 x 9-inch baking dish or pan with butter or cooking oil and place mixture in the pan. Sprinkle the remaining cheese evenly over the top. Bake uncovered at 350 degrees for approximately one-half hour until heated through. Serves 8.

Friday, June 24, 2011


This is an old recipe from my our northern neighbor when I grew up in Indiana. My uncle and aunt lived in LaPorte, Indiana when I was a child. They had friends who lived across the border in Michigan. If you get tired of sweet potato casserole, try this recipe instead.

6 large sweet potatoes
1/4 cup orange juice
6 tablespoons cold butter, divided
1/4 cup flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup chopped pecans

Scrub potatoes and pierce with a fork. Bake in a 375 degree oven until tender, approximately 40 to 60 minutes. Allow to cool to the touch.

Cut the potatoes in half lengthwise; carefully scoop out the pulp, leaving a quarter-inch shell. Place the removed pulp in a large bowl; add the orange juice. Melt half the butter and add to the pulp; beat until smooth. Stuff the potato shells with this mixture.

Place stuffed potatoes in a large ungreased baking pan.

In a small bowl combine the flour, brown sugar, cinnamon, and ginger. Cut the last half of the butter into this mixture until crumbly. Stir in the pecans and sprinkle the mixture evenly over the potatoes.

Bake at 350 degrees for 20 to 25 minutes or until heated through.

Yield: 12 servings.

Thursday, June 23, 2011


1/4 cup vegetable oil
1 cup raw regular rice
1 medium onion, thinly sliced
1/2 medium green bell pepper, chopped
1/2 lb ground beef
2 cans (8-oz each) Tomato Sauce
1 3/4 cups hot water
1 teaspoon prepared mustard
1 teaspoon salt
1/4 teaspoon pepper

Heat oil in a large skillet. Add the rice and brown lightly; add onion, bell pepper, and ground beef. Stir over high heat until the meat is lightly browned. Add the remaining ingredients; mix well and bring quickly to a boil. Cover with a tight lid and simmer for 25 minutes.

Option: Add 2 tablespoons of grated cheddar cheese before serving, if desired.

Serves 4.


Seems like I have had this recipe forever.

2 1/2 cups milk
1/4 cup sugar
2 teaspoons salt
1 pkg active dry yeast
1/2 cup lukewarm water
6 3/4 cups sifted all-purpose flour
3 cups shredded sharp Cheddar cheese
melted butter for brushing

Scald milk; add sugar and salt stirring until dissolved. Cool milk to lukewarm. Dissolve the yeast in the lukewarm water; add to the milk mixture. Add 2 cups of the flour and mix well. Add the remaining flour and the cheese, mixing thoroughly. Knead on a floured board approximately 10 minutes until satin smooth and elastic. Place the dough in a greased bowl; brush well with melted butter and cover with a clean dish towel. Let rise in a warm place until double in size.

Punch dough down, fold in the sides, turn over and cover with towel. Let rise again until almost double in bulk. Knead dough then divide in half. Shape each half into a loaf and place loaves in two well greased 8-inch loaf pans; cover with towel. Let rise until double in size.

Bake in a preheated 375 degree oven for 50 minutes or until firm and lightly browned.
Cool before slicing.

Note: This bread makes good toast!


When I lived in Indiana during the 70s, I grew lots of zucchini in my garden. This is one of the recipes for preserving them.

10 cups peeled, ground zucchini
4 cups ground onions
5 tablespoons salt
2 1/4 cups vinegar
2 1/2 cups sugar
1 teaspoon each of nutmeg, dry mustard and turmeric
2 teaspoons celery seed
1 tablespoon cornstarch
1 red pepper*, chopped fine
1 green pepper*, chopped fine

Combine the zucchini, onions, and salt together and let stand overnight. Next morning, drain and rinse with cold water. Combine the mixture with the remaining ingredients and cook for 30 minutes; mixture must be hot. Pour into hot clean jars and seal with hot lids. Makes 7 pints.

*These are bell peppers.

Wednesday, June 22, 2011


This old recipe is from the early 1970s.

8-ounces (about 4 cups) medium egg noodles
2 cups finely diced sharp Cheddar cheese
1 1/2 cups cooked peas
1/2 cup each of sliced radishes, diced celery, drained and chopped sweet mixed pickles
1/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
1 cup clear French salad dressing
1 cup mayonnaise

Cook and drain noodles; combine with all the other ingredients except mayonnaise. Toss lightly and chill. Stir in mayonnaise. Serves 4 to 6.

Monday, June 20, 2011


An old family favorite.

8 to 10 slices bacon
2 pkgs (16-oz each) frozen green beans
2 tsp diced dried onion
1 lb fresh mushrooms, sliced
1/2 to 3/4 tsp fresh ground black pepper
1 jar (1 lb)Pasteurized Process Cheese Spread

Cook bacon until crisp. Drain bacon, reserving 1/4 cup drippings. Crumble drained bacon and reserve 2 tablespoons.

Cook beans according to the package directions and drain well.

Cook the onion and mushrooms in the reserved bacon drippings in the skillet. Stir and cook over medium heat for about 10 minutes until mushrooms appear cooked. Add the bacon, hot green beans, and black pepper; mix together lightly. Spoon mixture into a 2-quart baking dish that has been sprayed with nonstick cooking spray.

Microwave the cheese spread according to the label and pour over the green bean mixture. Sprinkle the reserved bacon over the top.

Yield: 8 to 10 servings

Friday, June 17, 2011


This is a recipe from the late 60s.

1 egg
1/2 cup milk
1/4 cup salad oil
1 1/2 cups all-purpose flour*
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
12 tsp favorite jelly

Preheat oven to 400 degrees.
Grease bottom of 12 muffin cups; set aside.

In a medium mixing bowl beat the egg; stir in the milk and oil. Mix in the rest of ingredients just until the flour is moistened. Batter should be lumpy.

Fill muffin tins only half full. Drop a teaspoonful of your favorite jelly in the center of the batter per muffin. Add batter to fill cups 2/3 full.

Bake at 400 degrees 20 to 25 minutes or until golden brown. Remove from pan immediately after removing from oven.

*May use self-rising flour but omit salt and baking powder.

Note: I used Strawberry Preserves in the muffins pictured.

Monday, June 13, 2011


This is a recipe I found in my late mother's estate. This recipe is from a now defunct woman's magazine she received in the mail monthly when I was a child. She and my grandmother used a lot of the crochet patterns in these magazines.

6 medium-large tomatoes
2 cups cubed cooked turkey
1 cup sliced celery
1/4 cup chopped green pepper
2 tablespoons chopped onion
1 teaspoon salt
1/2 cup mayonnaise
1 tablespoon lemon juice
salt and pepper
1/2 cup grated American cheese

Remove stem end from tomatoes. Take out centers and seeds, leaving 1/2-inch wall. Drain while combineing turkey, celery, green pepper, onion, salt, mayonnaise, and lemon juice. Sprinkle inside of tomatoes with salt and pepper. Stuff and top with grted cheese. Bake at 375 degrees for 15 minutes.

Sunday, June 12, 2011


This recipe is from the early 1970s.

1 loaf French bread
1/2 cup butter, softened
1 cup shredded natural sharp Cheddar cheese
1 tablespoon snipped parsley
1/2 teaspoon hickory smoked salt
2 teaspoons Worcestershire sauce

Cut the bread diagonally into 1-inch slices. Mix together the butter, cheese, parsley, smaoked salt, and Worcestershire sauce. Spread the mixture on the cut slices. Reassemble the loaf and wrap securely in a 28-inch x 18-inch piece of aluminum foil. Place on the grill 4-inches from medium hot coals. Heat 15 to 20 minutes, turning once.

Makes 6 to 8 servings.

Saturday, June 11, 2011


This is another recipe I have had for so long, I'm not sure of it's origin.

1 cup finely chopped yellow onion
2 tablespoons butter
4 cups diced cooked peeled potatoes
2 cups shredded Swiss Cheese
1/4 cup flour
1 teaspoon salt
1/4 to 1/2 tsp pepper
3 eggs
3/4 cup half-and-half cream

Preheat oven to 350 degrees. butter a 9-inch square baking dish; set aside.

In a large skillet, saute the onion in the butter until onion is tender. Remove from the heat; add the potatoes. Toss the Swiss cheese with the flour, salt and pepper; add mixture to the skillet and blend in well.

In a small bowl, combine the eggs and the cream. Stir into the potato mixture. Spoon the mixture into the prepared baking dish. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until golden brown. Cool 5 minutes before cutting into squares.

Yield: 9 servings.

Note: This casserole may be assembled the day before, covered and refrigerates overnight. Should be removed from the refrigerator about a half hour before baking. Increase baking time by about 10 minutes.


This recipe was from an old homemakers magazine my mom received monthly in the mail when I was a kid. She subscribed to the magazine for the crocheting patterns but we often got good recipes, too.

rind of one large watermelon
1 tbsp powdered alum
7 cups sugar
2 cups white vinegar
1/4 tsp oil of cloves
1/2 tsp oil of cinnamon

Using a potato peeler, peel the watermelon rind leaving a trace of pink on the inside for color. Cut the rind into pieces; let stand oernight in cold water with the alum. Drain well the next morning.

Bring the sugar, vinegar, oil of cloves and oil of cinnamon to a boil. Add the watermelon rind and bring to a boil again. Set aside until the next morning.

Next morning bring the mixture to a boil again; set aside.

Third morning, bring the mixture to a boil; seal in hot sterilized jars. Makes about 7 pints of pickles.


This recipe was from an Indianapolis, Indiana department store restaurant when I was young.

1 lb egg noodles
4 tbsp butter
1/3 cup chopped yellow onion
1/2 cup cottage cheese
1/2 cup sour cream
1 egg, beaten
2 tbsp sugar
1/2 tsp salt
pepper to suit taste
1/2 cup cornflakes
8 strips bacon, fried

Cook the noodles in boiling salted water just until tender.

Meanwhile, saute the onion in the butter until the onion turns clear; remove from the heat. Butter a 2-quart casserole dish and preheat the oven to 350 degrees.

Drain the cooked noodles and toss in a large bowl with the sauteed onions and butter.

In separate bowl mix cottage cheese, sour cream, and the egg. Stir in the sugar, salt, and pepper. Mix into the noodles, mixing until well blended. Put the mixture into the prepared casserole dish and bake at 350 degrees, uncovered, for 20 minutes. Sprinkle the cornflakes over the top and bake 5 minutes more or until the cornflakes are toasty brown.

To serve, divide into four servings and top each serving with 2 strips of the bacon.


These muffins were a very popular item years ago at a now defunt Dallas, Texas cafeteria. They shared this recipe before closing down.

2 large eggs
1 cup sugar
1/2 cup vegetable oil
1 tsp vanilla
2 cups unpeeled shredded zucchini
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup raisins
1/2 cup chopped pecans, optional

Preheat the oven to 350 degrees.

Combine the eggs, sugar, oil, and vanilla together, mixing well. Add th zucchini; set aside.

In a separate bowl combine the flour, baking soda, baking powder, salt and cinnamon. Toss 1/4 cup of the mixture with the raisins and pecans.

Make a well in the center of the flour mixture. Add the zucchini mixture to the well of the flour mixture. Stir just enough to moisten. Stir in the raisins and pecans.

Spoon mixture into 24 greased muffin cups, filling each about 3/4 full. Bake at 350 degrees for 20 minutes.


1 pkg (8-oz) elbow macaroni, cooked according to pkg directions, drained
3 tbsp butter
6 tbsp flour
2 cups tomatoes
1 tsp salt
1 onion, finely chopped
1 egg, beaten
1 1/2 cups creamed cottage cheese
1/4 tsp fresh ground black pepper
1/4 cup crushed cornflake cereal
2 tbsp melted butter

Preheat oven to 350 degrees.
Butter casserole dish.

Melt the3 tablespoons of butter in a saucepan. When completely melted, blend in the flour and cook over low heat, stirring constantly until lightly browned. Remove from the heat; add the tomatoes, salt, onion, egg, cottage cheese, and black pepper. Mix well then pour the mixture over the cooked and drained macaroni. Stir slightly to distribute evenly. Pour the mixture into the prepared casserole dish. Sprinkle the cornflake crumbs over all and drizzle with the butter. Bake at 350 degrees for about 45 minutes or until bubbly and heated through.


This is an old recipe I found in my late mother's recipe files. I never ate liver so have no recommendations for this dish. My dad and grandfather were the liver eaters in our family.

3/4 lb beef liver
1 small yellow onion, sliced
3 Tablesp. vegetable oil
1/4 teasp. salt
1/4 teasp. pepper
1/4 to 1/2 teasp. garlic salt
1/2 cup water
1 8-oz. can tomato sauce

Cut liver into strips. Brown with onion in hot vegetable oil. Season with the salt, pepper, and garlic salt. Add the water and the tomato sauce Simmer, covered, 20 minutes. Makes 3 servings. Delicious with hot cooked rice or buttered noodles.

Thursday, June 2, 2011


This very old recipe was handwritten on a piece of scrap paper in my late grandmother's old recipe box that I purchased from her estate in the 1970s. I have no idea how long she'd had it or where she got it. I am assuming she copied it down from a local radio program that was popular in our rural community when I was a child. It was a program where neighbors shared recipes, items they wanted to give away, sell, etc. All we have here is a list of the ingredients. There are no instructions for making.

1 1/2 stick butter
3 T. cocoa
1/2 t. vanilla
1 T. water
2 cup oats
3/4 cup sugar

It amazes me the number of recipes I come across in old files that only list ingredients. I guess the cooks from our past did so much cooking and baking that it all just came naturally to them.