MINTED TEA NECTAR

This drink was served to an aquaintance on a Florida vacation in the late 1959s.

3 cups cold water
2 tablespoons instant tea
3 tablespoons sugar
1 cup apricot nectar, chilled
fresh mint leaves, bruised or 1/4 teaspoon mint extract
Limeade cubes*

Mix tea and sugar together with the water, stirring until completely dissolved.  Blend in the apricot nectar and mint.  Let stand about 10 min,; remove and discard mint leaves.

To serve pour tea mixture over limeade cubes in glasses and garnish with additional springs of mint.  Serve at once.

Limeade cubes: Take one 6-oz. frozen limeade concentrate and mix with water according to directions on container; pour into refrigerator tray with dividers and freeze.

PEACH FLUMMERY PIE

Flummeries were popular desserts in the 1890s.  Some featured sweetened flavored gelatin thus how this pie got it's name.

2 cups sliced fresh peaches
1 envelope unflavored gelatin
1/3 cup very hot water
dash of salt
1/2 cup heavy cream
3/4 cup sugar
1/4 cup cold water
1 tbs. lemon juice
2 egg whites
baked pie shell

Sprinkle the peaches with sugar and allow to stand 30 minutes.  Soften gelatin in the cold water; add the very hot water and stir until dissolved; cool. Mix the sugared fruit, dissolved gelatin, lemon juice and the salt.  Whip the cream until stiff.  Whip the egg whites until stiff.  Fold the egg whites and then the whipped cream into the fruit-gelatin mixture.  Turn mixture into the baked pie shell.  Chill until the filling sets; before serving garnish with extra fruit if desired.

1970s BISQUICK APPLE PANCAKES AND CIDER SYRUP

This is a recipe I got on a Bisquick flyer in 1971 so it is older than my two youngest children.

2 cups Bisquick baking mix
1/2 tsp cinnamon
1 egg
1 1/3 cup milk
3/4 cup grated apple

Beat the baking mix, cinnamon, egg, and milk with a rotary beater until smooth (Remember the hand held rotary beaters?  Being a leftie, I hated them; they were hard to use!)  Fold in the apple.

Heat a griddle or skillet to hot (grease if necessary) and pour batter by 1/4 cupfuls onto the hot griddle.  Cook until bubbles appear.  Turn and cook on other side until golden brown.  Serve with butter and warm maple or cider (recipe below) syrup.

This makes about 18 pancakes.

Cider Syrup:
1 cup sugar
2 tbsp cornstarch
1/2 tsp pumpkin pie spice
2 cups apple cider
2 tbsp lemon juice
1/4 cup butter

In a saucepan, combine the sugar, cornstarch and pumpkin pie spice until well blended.  Stir in the cider and juice while stirring.  Cook over medium heat, stirring constantly, until the mixture thickens and boils for 1 minute.  Remove from the heat and blend in the butter.

BOB'S CHICKEN CACCIATORE

Another old Indiana recipe, this one from Indianapolis.

1/4 cup flour
4 bone-in chicken breast halves
2 tbsp olive oil
1/4 lb fresh mushrooms, sliced
1 medium onion, sliced thin
1 clove of garlic, minced
1 can (14 1/2-oz) diced tomatoes, do not drain
3/4 cup frozen pearl onions, thawed
1/2 cup chicken broth
3 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp dried thyme
couple twist of freshly ground black pepper
1 bay leaf
1/2 cup whole pitted ripe olives
Hot cooked spaghetti

Place the flour in a large resealable plastic bag; add the chicken and shake to coat.

Heat the olive oil in a large skillet, add the chicken and brown on both sides.  Remove chicken and place in a lightly greased 9 x 13 x 2- inch baking pan or dish.

Add the mushrooms, onion, and garlic to the large skillet and cook, stirring, until they are tender.  Add the tomatoes, pearl onions, broth, tomato paste, basil, salt, oregano, thyme, pepper, and bay leaf.  Bring the mixture to a boil and pour over the chicken in the baking dish.  Cover pan or dish with foil, place in preheated oven and bake for 45 to 50 minutes or until juices run clear.  Add the olives and bake another 10 to 15 minutes.  Discard bay leaf before serving with the hot spaghetti.

Yield: 4 servings

MARBLED MACARONI

This old recipe came with the following recommendation: "Unexpected company and not quite enough to go around?  One can of luncheon meat (SPAM) and a package of macaroni can come to the rescue and your guests will think you planned your meal that way."  Your company will think you planned to serve SPAM?  Somehow I doubt it!

1 10-oz can condensed cream of celery soup
1 tsp Worchestershire sauce
8 ounces elbow macaroni (uncooked)
1 8-oz can tomato sauce
1 tablespoon flour
1 12-oz can luncheon meat
dash pepper
1/4 cup finely chopped onion
dash paprika
1/2 cup shredded American cheese
buttered bread crumbs
1/4 cup chopped green pepper

Cook macaroni in boiling salated water until tender, about 7 minutes. Drain. Blend together tomato sauce with flour.  Cook until thick, stirring constantly. Combine tomato mixture, meat which has been cut in 1/4-inch squares, onion, green pepper, Worchestershire sauce and pepper.  Stir soup until smooth then mix lightly with macaroni.  Spread half of macaroni mixture in greased 9-inch square baking dish. Cover with meat sauce, then with remaining macaroni mixture. Sprinkle with cheese, then with buttered bread crumbs and paprika. Bake in moderate oven (350) 35 to 40 minutes.  Makes 4 to 6 servings.

MOIST BANANA CUPCAKES

Another old Indiana recipe.  This is from a local recipe column in an old newspaper.

1 cup brown sugar
1/3 cup butter, softened
1 egg
1 2/3 cups flour
1/2 tsp baking powder
2 tbs. sour cream
2/3 cup mashed bananas

Mix flour and baking powder together.  Cream butter and sugar, add egg and sour cream.  Add the banana to creamed mixture.  Add the sifted flour mixture and beat well.  Fill greased muffins pan cups about 3/4 full.  Bake 15 minutes at 350 degrees, or until done.

AUNT BEA'S PECAN PIE

Note: I have not made this recipe as it was given to me since I became diabetic however, I am going to try it with some diabetic revisions soon.  Here is the original.

3 eggs slightly beaten
2/3 cup Karo light or dark corn syrup
1 cup sugar
2 tbsp. Mazola margarine, melted
4 tbsp evaporated milk
1 tsp vanilla
2 tbsp. flour
1 1/2 cups pecans
1 unbaked pie shell

In a large bowl, stir together all the ingredients except the nuts and shell until well blended.  Stir in the nuts. Pour into the pie shell and bake 350 degrees for 50-55 min. or until knife comes clean.

SOUR CREAM CUCUMBERS

3/4 tsp. salt
1 tbs. sugar
2 tbs. cider vinegar
1 cup commercial sour cream
2 cups chopped chives or grated onions
1 tsp. celery seed
1 tbs. dill seed or 2 tbs. chopped fresh dill
2 cucumbers, scrubbed and sliced thin, rind and all

Prepare the dressing by combining the salt, sugar and vinegar.  Add the sour cream and stir until smooth.  Toss in chives or onions, dill and celery seed and finally the sliced cucumbers.  Chill, and serve in small salad bowl or sauce dish.

ROBERTA'S PERSIMMON ROLL

This is another old recipe from Southern Indiana during my young days there (a long time ago!).  For you Bedford folks, this recipe is from Roberta Hill who lived out East 50.

1 cup persimmon pulp (fresh or frozen is okay)
1 cup nuts, chopped
1 1/2 lbs graham crackers (rolled fine)
3/4 to 1 cup brown sugar (sweeten as much as you prefer)
15 marshmallows, cut into quarters

Mix well, using about 3/4 of the cracker crumbs.  Make into a roll.  This is easily done if you spread the remainder of the crumbs on a sheet of wax paper.  Pat and roll the crumbs on the outside making a crust.  Rolll in foil and deep in refrigerator.  Slice to serve.  This will keep for about three weeks.

1967 CHICKEN CACCIATORE

For those who don't know: Sauternes is a French dessert wine with a wonderfully sweet and luxurious taste. 


This is from a 1967 Cooking With HERBS and SPICES booklet put out by Better Homes and Gardens

MARY'S TUNA CASSEROLE

This is a recipe my husband's cousin's wife used to bring to family reunions 40 years ago.

1 small pkg noodles
2 cans tuna (drain oil)
1 can cream of mushroom soup
1/2 can milk
1/4 cup chopped onion
2 tbsp butter or oleo
3 cups grated cheddar cheese
2 cups crushed potato chips

Saute onion in butter until done.  Remove from heat.  Mix soup and milk until creamy.  Add soup and drained tuna to onion.  Mix and simmer about 5 minutes.  Cook noodles per package directions and drain.  Put half the noodles in a baking dish.  Pour half the tuna mixture over the noodles.  Put half the potato chips and then half the grated cheese.  Repeat layers.  Bake at 375 degrees until cheese is melted.

PINEAPPLE FLUFF CAKE

I got this recipe in the 1960s from a lady who got it in Houston, Texas in 1939.

6 eggs, separated
1/4 tsp salt
3/4 cup sugar
3/4 cup sugar, again
1 tbsp lemon juice
1/2 cup pineapple juice (unsweetened)
1 1/2 cups flour
1 tsp baking powder

Preheat oven to 325 (moderate) degrees. Set out an ungreased 10-inch angel-cake pan.  Beat the egg whites with the salt to form moist, glossy peaks.  Gradually beat in the first 3/4 cup sugar.  Beat egg yolks and the other 3/4 cup sugar until thick; add lemon and pineapple juices; beat until sugar is dissolved.  Add flour sifted with baking powder.  Fold in egg whites.  Bake in the angel-cake pan for 1 hour.  Invert pan to cool.  Frost with whipped cream or seven minute frosting.  Trim with maraschino cherries, nuts, and/or coconut for a festive cake.

OLD FASHION APPLE TORTE

This apple torte is a good addition to brunch, great with coffee for visiting with friends, and many other occasions.  It is not too sweet and goes perfectly topped with either a scoop of ice cream or a dollop of whipped cream.  Sprinkle either with a little ground cinnamon for a special touch.

2/3 cup sifted all-purpose flour
3 tsp baking powder
1/2 tsp salt
1 1/2 cups granulated sugar
3 tsp vanilla extract
2 large eggs, beaten
2 cups diced apples
1 cup chopped walnuts or pecans

Sift together the flour, baking powder, and salt.  Add the sugar and vanilla to the beaten eggs.  Beat well.  Add dry ingredients, apple and nuts to liquid mixture.  Mix well and bake in a well-greased 8 x 12 x 4-inch baking dish for 45 minutes at 350 degrees. 

BEET RASPBERRY JELLY

This is another old Southern Indiana recipe from a Nazarene minister's wife.

5 med beets
1 - 1 1/2 cups water
3 tbsp lemon juice
1 pkg (3/4-oz) powdered pectin
3 1/2 cups sugar
1 box (3-oz) raspberry gelatin

Wash the beets thoroughly and cut off roots and tops.  Place in a large kettle with the water.  Boil until you have 3 cups of beet juice.  Strain the beets through a strainer, retain juice and discard beet mush. 

In large kettle, combine the 3 cups of beet juice, lemon juice, powdered pectin, sugar, and gelatin.  Bring the mixture to a boil and boil for 2 minutes.  Remove mixture from the heat.  Pour into hot sterilized jars and add hot 2-piece lids.  Listen for jars to seal.  When jars seal they make a popping sound and indent slightly in the center.  Refrigerate any jars that do not seal!

CHEESY HAM AND POTATO BAKE

Make this the day before as it needs to sit in refrigerator overnight before baking.

5 lb potaotes, peeled and cut-up for cooking
1 stick butter
1/2 cup evaporated milk
1 1/2 cup sour cream
1 lb cooked ham, chopped
2 cups shredded Swiss cheese, divided
2 tbsp finely chopped green onion, including leaves
salt to taste
freshly ground black pepper to taste

Boil the potatoes until tender; drain and mash with the butter and evaporated milk until smooth.  If potatoes are to dry add a little more milk.  They should be stiff but not dry. Add the sour cream, 1 cup of the cheese, the ham, salt and pepper.

Place the mixture into a greased 9 x 13 x 2-inch baking dish or pan; smooth the top.  Sprinkle the other cup of cheese and the green onion over the top.  Cover dish and refrigerate overnight.

Preheat the oven to 375 degrees.  Uncover potato/ham mixture and bake 30 minutes or until the cheese is melted and casserole top is lightly browned.

Yield:  Approximately 12 servings

PRESERVE PASTRIES

This is another old recipe of my late mother's.  To the best of my memory, it is from the 1950s or 60s.

Pastry Shells:
1 3/4 cups sifted all-purpose flour
1/2 tsp. salt
1 small pkg. (3-oz.) cream cheese
1/2 cup solid shortening
2 tbs. water

Sift together the flour and the salt.  Beat cheese (room temperature) and shortening until smooth; blend into flour mixture until crumbly.  Add water as needed to moisten; press particles together into a flat patty.  Chill.  Roll on lightly floured board to 1/8-inch thickness.  Cut and fit into pans of desired size.  Prick bottom of crust with fork.  Bake in a hot (400 degrees) oven until done and lightly browned, 6 to 15 minutes depending on size of the pans you use.  Cool on wire rack.

Cheese Filling:
1 pkg. (8-oz.) cream cheese
1 tbs. orange or lemon juice
1 tsp. vanilla
2 tbs. milk
1 tsp. preserves of your choice

Combine the filling ingredients until well blended.  Fill pastry shell/shells 2/3 full with cheese filling.  Chill until set.

To Top Off:
Commmercial peach, apricot, plum, raspberry, strawberry, or pineapple preserves

Just before serving, remove pastries from refrigerator and top with preserves of your choice.

PINEAPPLE-LIME PUNCH

This is another of the old recipes from my early years growing up in Southern Indiana.  Personally, I think all punch should have the creaminess of sherbet!

5 cups pineapple juice
1 cup lemon juice
3 cups sugar
2 quarts water
1 quart ginger ale
3 pints lime sherbet

Chill the pineapple juice, lemon juice, and ginger ale. Bring the sugar and half the water to a boil; allow to cool to room temperature.  Combine the chilled juices, sugar water, and the remaining water.
Just before serving time pour into a chilled punch bowl and add the chilled ginger ale.  Float scoops of sherbet on the top of the punch.  You may use pineapple, orange, etc. sherbet to suit your taste and/or color scheme.
 

DIXIE CORN CAKES

This is an old "Southern" recipe that has been around forever!

1 pkg (12-oz) corn muffin mix
1 cup whole kernel corn
2 eggs, unbeaten
1 cup milk
6 strips bacon, cooked, drained and crumbled
2 tbsp bacon drippings

Drain corn well and combine with the muffin mix, eggs, milk, crumbled bacon and drippings; stir briskly until thoroughly blended.  Cook on hot lightly greased griddle until cooked through, turning once.  Serve dripping with butter and hot syrup, maple or your choice.

Yield: About 20 4-inch cakes.

HONEY DROP COOKIES

This is a very old recipe from an American Home Women's Department Club meeting in my Hoosier hometown.

1 cup shortening (part butter)
1 cup brown sugar
2 eggs
6 tbsp honey
3 1/2 cups flour, sifted
2 tsp baking soda
1 tsp vanilla
apricot jam or preserves

Mix shortening, sugar, eggs and stir in honey and vanilla.  Sift flour and soda and add to mixture.  Chill until firm, or overnight.  Heat oven to 375 degrees.  Form dough into small balls.  Place on cooky sheet and bake 10-12 minutes or until top springs back when touched. Cool slightly and put in pairs with apricot jam between.  Makes about 3 dozen double cookies.

The original recipe has a note in parenthesis say, "After dough is firm and cold, I make it into rolls about the size of boughten cookie rolls and slice it with a cheese cutter."

Note:  I have never made this recipe.  I was already a diabetic when I found this in my late mother's recipe stash.  This type of recipe does not easily adapt to diabetic methods.

FRESH BLUEBERRY PIE

This is an old recipe from Martin County, Indiana.

1 baked 9-inch pie shell
4 cups fresh blueberries
1 cup sugar
1/4 tsp salt
3 tbsp cornstarch
1/4 cup water
1 tbsp butter

Line the cooled pie shell with half the blueberries.  Cook remaining blueberries with the sugar, salt, cornstarch, and water over medium heat until thickened.  Remove from heat; add butter and cool.  Pour over the berries in the shell.  Chill until serving time.  Serve with whipped cream or Cool Whip.

SOUTHWESTERN SLOPPY JOES

2 lbs lean ground beef
1 tsp minced onion
1 jar (16-oz) your favorite salsa
1 pkg (1 1/4-oz) taco seasoning mix
1 can (4-oz) corn taco shells, break into bite-size pieces
8 buns or rolls for serving

In a medium to large nonstick skillet over medium-high heat, brown the ground beef until no longer pink; drain well and wipe skillet with a paper towel.  Return meat to skillet.

Stir the minced onion, salsa, and taco seasoning into the meat and bring to a boil.  Reduce heat and simmer for 1 hour or until the mixture is thick and bubbly; stir occasionally.

Before serving, stir in the taco shell pieces.  Place meat mixture on buns and top with your favorite condiments.

Suggested Toppings:
sour cream
shredded Mexican-Blend cheese
chopped tomatoes
chopped red onion
sliced black olives
shredded lettuce

LEMON CRUMB PIE

This pie won an honorable mention in a national contest back in the 1960s.

1 tbs. grated lemon rind
1/2 cup lemon pulp and juice
1 1/2 tbs. butter
2 cups granulated sugar
3 beaten eggs
1/2 cup milk
2 cups soft bread crumbs
unbaked pie crust (2)
1 egg white
1 tbs. water

Grate 1 tbs. rind from 1 lemon.  Cut off and discard any remaining rind and all rind for 2 more lemons.  Grate pulp to make 1/2 cup pulp and juice.  Cream butter, gradually blend in 2 cups sugar.  Add beaten eggs, milk, grated lemon rind and pulp, and soft bread crumbs.  Pour into pastry-lined 9" glass plate; cover with top crust; slit top.  Bake at 450 degrees for 10 minutes.  Slightly beat egg white with the water; brush over the crust; sprinkle with sugar.  Bake 20 minutes longer at 375 degrees or until brown.  Yield: 1 nine-inch pie.

Note: Since I am diabetic and this not only contains sugar but also 2 cups bread, I have not made this pie.  I have heard, however, that it is very good.

YELLOW GOLD PUNCH

This recipe was published in a local Southern Indiana newspaper in the 1960s and was suggested as a punch recipe for bridal showers.

2 cups water
2 cups sugar
1 can apricots, drained
1 cup lemon juice
2 cups orange juice
2 bottles ginger ale
1 can pineapple juice (12-oz)

Combine the water and sugar and heat until dissolved.  Chill.  Drain the No. 2 size can apricots and put apricots through seive.  Add to the sugar syrup and juices and chill.  Add ginger ale just before serving, in punch bowl, over ice.

Note:  You notice there is no size of the bottles of ginger ale.  In those days a bottle of a soda was a bottle of soda without all the different sizes and we hadn't heard of 2-liters!

EASY CHEESY CHICKEN BREAST

6 whole chicken breasts
8.5-oz whole pearl onions
1 can cream of mushroom soup, undiluted
1/4 cup sherry or chicken broth
1/4 lb Cheddar cheese, shredded

Place chicken in a baking dish that is very lightly greased.  Add the onions.  Mix the soup with the sherry or broth and pour over the chicken.  Sprinkle the cheese over the top.  Cover with foil and bake at 350 degrees for 45 minutes.  Remove the foil and bake another 30 minutes.