Monday, October 31, 2011


1 lb Great Northern beans, soak overnight in 8 qts water; rinse and drain
1/2 cup finely chopped celery
1 cup finely chopped carrots
1/2 cup finely chopped onion
1/2 to 3/4 lb diced ham
1 teaspoon salt
1 teaspoon cumin
1 teaspoon basil
freshly ground black pepper

Add 6 cups water to the beans and add the remaining ingredients.  Cover and bring to a boil.  Reduce heat to simmer and cook 1 to 2 hours until the beans are tender.  Add more water during cooking, if needed.

Sunday, October 30, 2011


6 cups apple cider or apple juice
1 cinnamon stick
1/4 tsp nutmeg
1/4 cup honey
3 tbsp lemon juice
1 tsp grated lemon peel
1 (18-oz) can unsweetened pineapple juice
1 small can frozen orange juice, diluted according to container directions
1 orange sliced into thin rings

In a large saucepan heat the cider and cinnamon stick to boiling.  Cover, reduce the heat and simmer for 5 minutes.

After 5 minutes are up, remove the lid and add the nutmeg, honey, lemon juice and peel, pineapple juice, and the orange juice.  Simmer another 5 minutes. 

To serve, arrange the orange slices on the top and serve in a heat-proof punch bowl.

Yield: 16 servings of 1/2 cup or 8 servings of 1 cup.

Note: A crockpot or slow cooker is a great way to keep the Wassail warm, if desired.  Just pour the hot wassail into the cooker and set on the Keep Warm setting.

Saturday, October 29, 2011


This is a recipe I have had since the late 60s or early 70s.  I like it because no yeast or rising is needed.

1/2 cup butter, softened
1 cup all-purpose flour
2 tbsp water
1/2 cup butter
1 cup water
1 tsp almond extract
1 cup all-purpose flour
3 eggs
Powdered sugar glaze (recipe follows)
Chopped or thin sliced almonds

Preheat oven to 350 degrees. 

Cut the 1/2 cup of softened butter into 1 cup of flour.  Sprinkle the 2 tablespoons of water over the mixture and mix in with a fork.  Round dough into a ball and divide in half.

On an ungreased baking sheet, pat each half into a strip about 12 x 3-inches each.  Place about 3-inches apart on the baking sheet.

In a medium saucepan heat the other 1/2 cup butter and cup of water to a rolling boil.  Remvoe from the heat and immediately stirin the almond extract and the other cup of flour.  Stir vigorously over low heat until the mixture forms a ball.  This will take about a minute.  Remove from the heat.  Beat in the eggs, all at once, until smooth.  Divided in half and spread evenly over the two dough strips on the baking sheet being sure to cover the dough strips completely.

Bake at 350 degrees for approximately 1 hour or until the topping is crisp and brown.  Allow to cool and frost with the glaze below.  Sprinkle glaze generously with the almonds.

Powdered Sugar Glaze:
1 1/2 cups powdered sugar
2 tbsp butter, softened
1 tsp almond flavoring*
1 to 2 tbsp warm water

Mix all ingredients together until smooth.  Start with the 1 tablespoon of warm water and gradually add the second until of the right consistency for a glaze.

Friday, October 28, 2011


2/3 cup granulated sugar
1 tsp dry mustard
1 tsp celery seed
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1 cup salad oil
1/3 cup honey
5 tbsp lemon juice
1 tbsp vinegar
1 tsp grated sweet onion

Mix all ingredients together well.  Refrigerate 8 hours allowing flavors to blend.  Pour over fruit salad mixture.

Yield: 2 cups dressing

Note: File Photo

Thursday, October 27, 2011


I have had this recipe for so many years but it is still a favorite.
1 lb round steak, cut into bite-size pieces
2 tbsp canola oil
1/2 tsp Worcestershire sauce
1/3 cup chopped onion
1/2 can condensed cream of mushroom soup
1/2 can beef broth
1 can mushroom stems and pieces, drained
8-oz sour cream
Hot noodles or rice for 4 servings.
Sprinkle the salt and pepper over the steak pieces; toss in flour.
Heat the canola oil in a large skillet over medium-high heat. Shake excess flour from the meat pieces and brown in the hot oil. Add the onion and cook 30 to 40 minutes until the meat is fork tender.
When meat is tender, add the Worcestershire sauce, soup, broth, mushrooms, and sour cream, stirring to blend. Cook until blended and heated through. Serve over hot rice or noodles. Garnish with fresh chopped parsley, if desired. Serves 4.

Tuesday, October 25, 2011


1/2 cup butter or margarine
32 large marshmallows or 3 cups miniature marshmallows
1/2 cup peanut butter
1/2 cup nonfat dry milk
1/4 cup orange-flavored instant breakfast drink
1 cup raisins
4 cup Cheerios cereal

Butter a baking pan, 9x9x2-inches.  In large saucepan, melt butter and marshmallows over low heat, stirring constantly.  Stir in peanut butter until melted.  Stir in milk and breakfast drink.  Remove from the heat; fold in the raisins and cereal, stirring until evenly coated.  Turn into the prepared pan.  With buttered hand, pat evenly in pan.  Cool thoroughly.  Cut into 12 bars.


1/2 cup butter
3/4 cup granulated sugar
1 egg
1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1 cup raisins
Orange Frosting (recipe follows)

In a large mixing bowl beat butter and sugar until light and fluffy; blend in the egg and vanilla extract.  Combine the flour, baking soda, and salt; add to the dry ingredients alternately with the sour cream.  Mix well after each addition.  Stir in the raisins.  Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. 

Bake at 375 degrees for 8 to 10 minutes or until set.  Cool on wire rack until completely cool and frost with the Orange Frosting below:

1/4 cup butter, softened
1 tsp grated orange peel
2 cups sifted confectioners' sugar
4 tsp milk

Beat the butter; blend in the orange peel.  Add sugar alternately with the milk until light and fluffy. 

Yield: Approximately 5 dozen cookies

Note: File Photo

Monday, October 24, 2011


2 1/4 cups cornmeal
1 tsp salt
2 tsp onion flakes
3/4 tsp baking soda
1 1/2 cups buttermilk
hot fat (in the interest of health, I recommend updating to a healthy oil)

Combine the cornmeal, salt, onion flakes, and baking soda together in a mixing bowl.  Add the buttermilk to the cornmeal mixture and mix well.  Heat canola oil (1-inch deep) until hot.  Drop the batter by spoonfuls into the hot oil an cook until browned.  Cooking should take a couple of minutes.

Yield: Approximately 2 dozen hush puppies.

Excellent served with fish.

Thursday, October 20, 2011


This recipe was a favorite of actor and singer Ken Curtis who played Festus on the old TV series Gunsmoke, and his wife Torrie.

1 hard boiled egg yolk, mashed
1/2 cup malt vinegar
1/3 cup vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons chopped parsley
2 teaspoons prepared mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon plus 2 teaspoons brown sugar
1 pound fresh mushrooms (small or medium)

Combine all ingredients except mushrooms in a saucepan.  Bring to a boil.  Add mushrooms.  Cover and let boil for exactly 5 minutes, stirring occasionally.  Remove from heat immediately and put in a quart jar.  When cool, refrigerate overnight.

Makes 1 quart.

Wednesday, October 19, 2011


3 lbs lean spareribs
2 tsp salt
1/4 tsp black pepper
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/2 tsp dry mustard
2 cans (8-oz each) tomato sauce
1 tbsp Worcestershire sauce
1/3 cup vinegar
1 can (20-oz) crushed pineapple
1/4 cup brown sugar

Cut ribs between every third rib almost all the way through but not quite.  Sprinkle the salt and pepper over the ribs.  Place ribs strip in a shallow baking pan and Bake at 350 degrees for 1 hour and 15 minutes.  Remove from oven and carefully pour off excess fat.

Once the ribs are baking, mix the onion, bell pepper, mustard, tomato sauce, Worcestershire sauce, vinegar, crushed pineapple, and brown sugar together; let stand to blend the flavors.

After pouring the fat off the ribs, pour the sauce over them and return to the oven.  Continue baking for 45 minutes, basting frequently to glaze the ribs.

Yield: 4 servings

Note: This is a file photo

Tuesday, October 18, 2011


Remember when it took all day to do the family laundry with the old wringer washer and clothes lines?  I can even remember watching my grandmother washing clothes in the big old black pots over a fire in her backyard.  There was little time left for cooking, thus washday dinners.  This one is made with potatoes and smoked sausage.

1 T. butter
1 medium onion, sliced
2 to 3 large potatoes, sliced
2 T. flour
1 can tomato juice, or V8 juice
1 pkg smoked sausage, sliced
salt to taste
1 cup shredded cheese

In a large casserole pan, melt butter.  Line bottom of pan with thick layer of onions.  Add generous layer of potatoes, sift flour over potatoes.  Pour can of tomato juice over top.  Cover with thinly sliced sausages.  Add water to cover.  Add salt to taste.  Bake slowly for 3 hours.  If sausages begin to brown too much, turn them over.  When done (potatoes are tender and casserole is bubbly), sprinkle with the cheese and bake 10 more minutes.


This recipe is from an old rural utilities co-op newsletter in Southern Indiana where we got our electricy when I was a kid growing up there. There was always a page of recipes from the locals. This is one of them from Switz City, Indiana.
1 small chicken, cooked and boned
12 slices bread
2 cups chicken broth
2 eggs
2 cans chicken noodle soup
2 cans cream of mushroom soup
2 cups cracker crumbs
1 stick melted margarine
Mix the first six ingredients and put in a large pan. Mix cracker crumbs with margarine and put over top of chicken mixture. Bake at 350 degrees F for 45 minutes.

Monday, October 17, 2011


This recipe was an old newspaper clipping I found in my mother's shoebox of old recipe clippings after she died.  I don't recall her ever making it but I suppose she thought it sounded good!

2 tablespoons butter or margarine
1/2 lb ground beef
1 cup chopped onion
1 medium garlic clove, minced
1 can condensed beefy mushroom soup
1 can tomatoes, chopped
1 can whole kernel corn
1/2 cup water
1/4 tsp dried organo leaves, crushed
generous dash pepper
In a 2 1/2 quart saucepan over medium heat, in hot butter, brown meat and cook onion with garlic until tender.  Stir in the remaining ingredients.  Heat thoroughly, stirring occasionally.  Makes 4 servings but may be doubled.

Saturday, October 15, 2011


8-oz Monterey Jack cheese, grated
8-oz Cheddar cheese, grated
1 lb Velveeta cheese, cut-up
1 can cream of chicken soup
2 cans chopped green chilies
1 can (12-oz) evaporated milk
1 lb hamburger
1 chopped onion
1 tbsp chili powder
1/2 tsp cumin
8-oz tomato sauce
22 flour or corn tortillas, your choice

In a skillet cook the hamburger and onion until meat is crumbled and browned and onion is transparent.  Drain and return to skillet.  Add the chili powder, cumin, and tomato sauce; cover and cook for 10 minutes over medium heat.  Remove from the heat and stir in the grated cheeses.  Set aside.

In a medium saucepan combine the evaporated milk, green chilies, undiluted cream of chicken soup, and Velveeta cheese.  Heat over low heat, stirring constantly until the cheese is melted.  Set aside.

Heat oven to 350 degrees.

Lightly grease a long casserole dish.  Spoon about 3 tablespoons of the meat mixture down the center of each tortilla; roll to form the enchiladas.  Place side by side in the prepared casserole dish.  Spoon the cheese/soup mixture over the enchiladas.

Cover with foil and bake at 350 degrees for 45 minutes.


6 slices bread, 1/2-inch thick
dried eggs = to 2 eggs
1 cup Wheaties, crushed
powdered sugar
syrup, optional

Cut bread slices lengthwise into rectangles.  Reconstitute the dried eggs; dip bread rectangles into the egg then into the crushed cereal.  Fry in a greased skillet or on a griddle over campire on a grill over medium coals.  Fry until golden brown.  Sprinkle with the powdered sugar.  Serve with syrup, if you are brave!

Friday, October 14, 2011


This recipe is one I came up with by taking my favorite parts of a couple of old recipes and making them into this one!

1 pkg (1-lb) frozen french-style cut green beans1 1/2 cups fully cooked diced ham
1 can (10 3/4-oz) condensed cream of celery soup
1 can (10 3/4-oz) condensed cream of mushroom soup
1/2 cup mayonnaise
2 tsp Dijon or spicy brown mustard
3 cups shredded Mexican blend cheese
1/2 cup dry bread crumbs
2 tbsp butter, melted

Preheat oven to 350 degrees.

In an ungreased 13 x 9 x 2-inch baking dish or pan, layer the green beans then the ham.  Combine the soups, undiluted, with the mayonnaise and mustard; pour over the ham.  Sprinkle the cheese over the soup mixture.

In a cup, toss the bread crumbs in the melted butter; sprinkle over the top of the cheese.  Bake at 350 degrees, uncovered, for approximately half an hour or until heated through and bubbly and the cheese has melted.

Yield: 8 to 10 servings.


This recipe is from a old lady in the county where I was born and raised. She loved to cook and often shared her recipes with anyone who wanted them. It was what she enjoyed doing.
2 lbs apple pulp, skins or cores
4 cups water
Juice of 1 lemon
Boil the ingredients together 40 minutes. Press juice through cloth bag. Strain through flannel bag, without using pressure. Boil rapidly 15 minutes. Seal in sterilized jars. To make jellies from pectin-poor fruits, use 1 cup of this apple pectin to 1 cup other fruit juice.

Thursday, October 13, 2011


4 eggs
1 cup oil
2 cups sugar
1 can (16-oz) pumpkin
2 cups flour
2 tsp cinnamon
3/4 tsp salt
1 tsp soda
2 tsp baking powder
1/2 cup chopped nuts

Preheat oven to 350 degrees.  Grease jelly roll pan.

Beat eggs, oil, sugar, and pumpkin together.  Mix in the flour, cinnamon, salt, soda, and baking powder.  Add the nuts.  Pour into the prepared pan and bake until brown, 25 to 30 minutes.  Cool and frost.

Combine a 3-oz package cream cheese, 1/4 cup plus 2 tablespoons softened butter and 1 teaspoon vanilla.  Mix well.  Gradually beat in 2 cups powdered sugar until smooth.

Tuesday, October 11, 2011


This recipe is a former winner at the Indiana State Fair (many years ago). 

1 lb pork sausage, browned, crumbled, and drained
4-oz sliced mushrooms
1/2 cup sliced green onions
2 medium tomatoes, chopped
2 cups shredded mozzarella cheese
1 1/4 cups buttermilk baking mix
12 eggs
1 cup milk
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano

Preheat oven to 350 degrees.

Grease a 13 x 9 x 2-inch baking dish or pan.  Layer the sausage, onions, tomatoes, and cheese in the greased pan.  Beat the baking mix, eggs, milk, salt, pepper, and oregano together in a mixing bowl.  Pour the egg mixture over the layers in the baking pan. 

Bake uncovered at 350 degrees for 30 minutes or until golden brown and set.  Cut into 12 squares to serve.

Yield: 12 servings

Monday, October 10, 2011


1 cup low-fat milk
1 can (10 3/4-oz) low-sodium cream of chicken soup
1 pkg (6-oz) stuffing mix of your choice
2 cups cubed or shredded cooked chicken (or turkey)
2 cups frozen broccoli florets
2 ribs celery, chopped fine
1 carrot, chopped fine
1 1/2 cups shredded Jack cheese

In a large bowl combine the milk and soup stirring with a whisk until smooth.  Add the stuffing mix with the seasoning package contents, chicken, broccoli, celery, carrot and 1 cup of the cheese.  Pour the mixture into a 13 x 9 x2-inch baking dish that has been sprayed with nonstick cooking spray.  Place in a 375 degree oven and bake for 20 minutes or until heated through.  Sprinkle the remaining half-cup of cheese over the top and continue to bake another 5 minutes or until the cheese melts.

Yield: 8 to 10 servings.

NOTE: This is also a suitable recipe for diabetics as it has almost the same number of carbs and proteins per serving.


This is another recipe that my mother clipped from an old newspaper years ago.  I found it, after her death, among her boxes of clippings.

six or seven slices of white bread (I would recommend whole-wheat)
12 eggs, beaten
3/4 cup shredded cheddar cheese
1 lb sausage, browned, crumbled, drained
1 tsp fennel seed
3 1/2 to 4 cups milk
2 tbsp chopped onion
salt and pepper to taste

Grease a 9 x 13-inch baking dish or pan.  Line the bottom of the dish with the bread.  Mix together the remaining ingredients and pour over the bread.  Bake for 45 minutes at 375 degrees or until bubbly and browned.  Done with a knife inserted in the center comes out clean.  Serves 12.

Note: May also add some cooked, crumbled bacon, if desired.

Saturday, October 8, 2011


When asked for her potato salad recipe years ago, the late Amish Cook Elizabeth Coblentz said she didn't have a recipe. She went on to say she just started putting it together and the family always ate it and thought it was good. After being asked often for the recipe, she came up with the following:

2 1/2 lbs potatoes, which have been cooked until tender
6 eggs, hard-boiled and cut-up
1 cup celery, chopped
1 onion, chopped
1 1/2 cups salad dressing (mayo-type)
2 teaspoons yellow prepared mustard
1/4 cup vinegar
1/4 cup sugar
1/4 cup milk
2 teaspoons salt

Dice potatoes or put through slicer, whichever you prefer. Stir the potatoes, eggs, celery and onion together in a bowl. Then in a separate bowl, stir salad dressing, mustard, vinegar, sugar, milk, and salt together. Pour dressing over the potato mixture and stir together.

Thursday, October 6, 2011


This is an old recipe from a Jimmy Dean Sausage Advertisement.

1/2 lb Jimmy Dean Sausage crumbled, cooked and drained
2 pkgs (10-oz each) frozen chopped spinach
1 bag (16-oz) herbed stuffing mix
1 1/2 sticks margarine, melted
3/4 cup Parmesan cheese, grated
1/2 T. thyme
4 eggs, beaten
1 large onion, chopped
1 T. garlic salt
1/4 T. black pepper
1 T. seasoning salt

Cook (without salt)and drain the spinach.

Melt the margarine and saute the onion.

Mix all the ingredients together in a large bowl until mixed well. Chill for 1 hour.

Roll the sausage mixture into 1-inch blls and place on an ungreased cookie sheet.

Bake at 350 degrees for 15 to 20 minutes until browned and sausage is cooked. Keep on a warming tray for serving.

Yield: Approximately 56 sausage balls.

Wednesday, October 5, 2011


This is an old recipe for sugar-free cookies. You can check the exchanges on your favorite sugar-free sweetener to adjust if desired.

1 3/4 cups all-purpose flour
1/2 cup butter, softened
1/4 cup molasses
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp salt
2/3 cup Sprinkle Sweet or 4 tsp Liquid Sweet 10*
1 large egg

Preheat oven to 375 degrees.
Lightly grease cookie sheets.

In a large mixing bowl, combine all ingredients; mix well. Shape into a 12-inch roll. Wrap in waxed paper. Chill until firm, about 4 hours. Cut into 1/4-inch slices. Place cookies 2-inches apart on the lightly greased cookie sheets. Bake at 375 degrees for 8 to 10 minutes until cookies are lightly browned and set. Store in refrigerator.

Tip: Cookies can be made withoug chilling the dough. Prepare dough as directed above. Drop by teaspoons, 2-inches apart, onto lightly greased cookie sheets or shape into 1-inch balls and let stand for a few minutes; flatten with fingers. Bake as directed.

With Sweet 10, 1 cookie = 37 calories
With Sprinkle Sweet, 1 cookie = 39 calories

Tuesday, October 4, 2011


This recipe is cut from an old Hunt's Tomato Sauce can.

3 cups diced, lean leftover, cooked meat (beef, lamb, etc)
1/4 cup Wesson, pure vegetable oil
1 clove garlic, mashed
1 teasp. salt
1/4 teasp. pepper
dash nutmeg
2 Tablesp. cornstarch
1 cup bouillon
1 8-oz can Hunt's Tomato Sauce
1 cup cooked peas
Pastry dough (2-crust recipe)

Brown meat in oil. Add seasonings. Dissolve cornstarch in bouillon. Add to meat. Pour in Hunt's Tomato Sauce; simmer 5 minutes. Add peas. Line a 1 1/2-quart casserole with pastry, saving part of dough for topping. Pour in the meat filling. Top with remaining crust. Bake at 450 degrees for 10 minutes. Reduce heat and bake at 350 degrees for 40 minutes. Serves 6.

Monday, October 3, 2011


This recipe is from a very old (telephone numbers began with letters) newspaper clipping from the newspaper in the Southern Indiana town where I grew up. The lady who published the recipe got it from a friend of hers in Wisconsin. This is a different twist on the traditional pumpkin pie. Why not have this on your dessert table this upcoming holiday season?

1 9-inch baked pie shell
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp mace
3 eggs, separated
1 envelope unflavored gelatin
1 cup canned pumpkin
2/3 cup sugar, divided
1/2 cup chopped pecans
1 cup strong, cold coffee, divided
1/2 cup whipping cream

Beat egg yolks until thick and lemon-colored. Beat in 1/3 cup of the sugar, pumpkin, 3/4 cup of the cold coffee, salt, ginger, cinnamon, and mace. Place in the top of a double-boiler and heat over hot water, stirring almost constantly, until very hot but not boiling. Soften the unflavored gelatin in the remaining 1/4 cup of the cold coffee; add to the hot pumpkin mixture. Stir mixture until the gelatin is completely dissolved. Chill mixture until slightly thickened.

Beat the egg whites until they form soft (tops fold over when beaters are removed) peaks. Beat the remaining sugar into the egg whites. Fold into the pumpkin mixture and spoon into the prepared pie shell. Scatter the chopped pecans around the edges of the filling. Chill until set.

Just before serving, whip the whipping cream. Place the cream atop the pie just inside the ring of pecans.

Saturday, October 1, 2011


This recipe was a favorite of Pee Wee King. Pee Wee and his Golden West Cowboys joined the Grand Ole Opry in 1937. He appeared in Western films with Gene Autry and co-wrote the classic "Tennessee Waltz."

8 oz bleu cheese, softened to room temperature
3 pkgs (8-oz each) cream cheese, softened to room temperature
1 jar Old Engllish cheese, softened to room temperature
2 tbsp Worcestershire sauce
1 cup ground pecans
1 small onion, grated
1 cup chopped fresh parsley

Mix the bleu cheese, cream cheese, Old English cheese, Worcestershire sauce, pecans, and onion together well. Divide the mixture into 4 small balls or 2 large balls and roll in the chopped parsley.