Wednesday, October 31, 2012


This is another old recipe from Southern Indiana.

2 boxes (3-oz each) orange-flavored gelatin
2 cups boiling water
1 cup mixture of pineapple and apricot juices
10 large marshmallows, cut into small pieces
1 can apricots, mashed
1 can crushed pineapple

Dissolve the gelatin in the boiling water.  Drain the apricots and pineapple, saving the juices.  Stir the apricots and pineapple into the gelatin along with the cup of the juices.  Stir in the marshmallows.  Pour mixture into a dish and chill until set.

1 cup pineapple and apricot juices
2 tbsp flour
1/2 cup sugar
1 beaten egg
2 tbsp butter
1 cup whipped cream
grated cheddar cheese for garnish

Pour the juices into a small saucepan and stir in the flour until smooth.  Stir in the sugar; add the egg and stir until smooth.  Add the butter and cook the mixture, while stirring, over medium-low heat until thickened.  Remove from heat and cool; add in the whipped cream.  Spread the topping over the firmly set gelatin.  Sprinkle with grated cheddar cheese.

Tuesday, October 30, 2012


I wouldn't really call this recipe a vintage one but it is one I have had for a few years.

2 lbs lean ground beef
1 box (6-oz) stuffing mix for chicken
1 can (14 1/2-oz) Mexican-style diced tomatoes with juices
1 1/2 cups Shredded 4-cheese Mexican-style cheese, divided
1 cup chunky salsa, divided
2 eggs
4 garlic cloves minced
2 tbsp packed brown sugar

Preheat oven to 375 degrees.

In a large mixing bowl, combine the ground beef, stuffing mix, tomatoes, 1 1/4 cups of the cheese, 3/4 cup of the salsa, eggs, and garlic until well mixed.

Shape the mixture into 2 equal loaves and place side by side in a 9 x 13-inch baking dish.

Bake meatloaves at 375 degrees for 50 minutes.

While meatloaves bake, combine the remaining salsa with the brown sugar.

Remove meatloaf from oven and spread the salsa/sugar mixture over the top of the loaves.  Sprinkle the remaining cheese over tops.  Return to oven and bake an additional 10 minutes or until done.

Yield: 8 servings

Note: One of the meatloaves may be cooled, tightly wrapped, and frozen for later use.


This is a recipe from my husband's cousin's wife.

1 pkg. (7-oz) elbow macaroni, cooked according to package directions
2 slices bacon
2 cans cream of mushroom soup
3/4 cup milk
2 tbsp. vinegar
2 tsp. sugar
1 medium clove garlic, minced
2 cans chunk chicken
1 cup sliced cooked carrots
1 cup sharp shredded Cheddar cheese
1 cup cooked peas

In a 10-inch skillet cook the bacon until crisp; remove and crumble.  Stir the soup, milk, vinegar, sugar, and garlic into the drippings in the skillet.  In a large bowl, combine the soup mixture and the remaining ingredients.  Pour the mixture into a 2 1/2-quart casserole; cover.  Bake at 350 degrees for 30 minutes until hot.  Stir.

Monday, October 29, 2012


I have no idea where my mom got this recipe but I found this in her handwriting.  I'm thinking she may have written it down from a local daily radio program called, "Over the Backyard Fence."  I often watched her writing down recipes from that program when I was a child. Have no idea if it is any good.  I can't stand raisins so I have never had it!

2 cups Sun Maid Seedless raisins
2 cups water
1/2 cup brown sugar (packed down)
2 tbs cornstarch
1 tsp. cinnamon or (1/2 or 3/4) not quite so much.
1/8 tsp salt
1 tbs vinegar
1 tbs butter

Boil raisins in 1 3/4 cups water 5 minutes.  Combine brown sugar, cornstarch, cinnamon & salt, moisten with remaining 1/4 cup cold water and add raisins, stirring until mixture boils.  Remove from fire & add butter & vinegar.

Pour into pastry-lined pie pan.  Cover top with pastry.  Bake 25 minutes in how oven, 425 degrees.

Sunday, October 28, 2012


1 1/2 cups butter, softened
1 1/2 cup granulated sugar
1 cup coconut
1 tsp vanilla
1 egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

Mix the butter, sugar, coconut, vanilla, and egg together in a mixing bowl.  Stir in the flour, baking powder, and salt.  Shape rounded teaspoonfuls of the dough into balls and place on ungreased baking sheets 3-inches apart.  Flatten the cookies to 2-inch circle size with the bottom of a glass that's been dipped in sugar.  Bake at 350 degrees until the cookies are set, probably 7 to 9 minutes.  Cookies will be pale just very lightly browned.  Remove from cookie sheets, cool, and store in a tightly covered container.

Makes about 6 dozen cookies.

Saturday, October 27, 2012


2 lbs onions, peeled and sliced into thick slices
1/4 cup canola oil
3 tbsp balsamic vinegar
2 tbsp brown sugar
1/2 tsp cayenne pepper

Use the oil to brush the onion slices then place the onions on a grill or in a large skillet in a single layer.  Cook onions over low heat for about 15 minutes until they start to get tender and golden in color.  Turn, browning both sides.  Remove from heat and allow to cool.

Chop the cooled onions and set aside.

Place the vinegar and brown sugar in a small saucepan and heat, stirring, over low heat until the sugar is dissolved.  Pour the vinegar over the onions.  Sprinkle with the cayenne pepper; stir.

Serve warm.  Refrigerate leftovers.

Friday, October 26, 2012


Another old recipe from Southern Indiana.

1 pkg hot dogs
4 slices cheese
1 can biscuits

Preheat oven to 425 degrees.

Slice each hot dog lenthwise without cutting all the way through.  Place a half slice of cheese inside each of the hot dogs.  Wrap biscuits around the hot dogs and bake 8 to 12 minutes.

Wednesday, October 24, 2012


3 tbsp butter
1 lb sliced mushrooms
3 tbsp chopped green onion
2 pkgs ( 6 3/4-oz each) minute long grain and wild rice
2 1/2 cup shicken broth
2 cups whipping cream
1 cup chopped dried apricots or dried cherries
1 cup chopped pecans
1/2 tsp salt

Preheat oven to 350 degrees.
Butter a 3-quart casserole dish and set aside.

In a large saucepan melt the butter and cook the mushrooms and green onion 5 minutes.  Stir in the rice with season packets, broth, cream, fruit, 3/4s of the pecans, and the salt; mix together well.

Spoon the mixture into the prepared casserole dish; cover.

Bake casserole for 50 minutes or until tender and almost all the liquid is absorbed.  Sprinkle the remaining pecans over the casserole and continue baking 10 to 15 minutes or until the pecans are toasted.

Garnish with cherry tomatoes if desired.

Allow casserole to set for 10 minutes before serving.

Yield: 10-12 servings.

Tuesday, October 23, 2012


This is another of the old yellowed clippings from my late mother's recipe boxes.  This was in the early 1980s stash.

Pastry for a 9-inch crust
6 tbsp butter, divided
1/2 cup + 2 tbsp packed light brown sugar, divided
1 1/2 tsp pumpkin pie spice
2 eggs, lightly beaten
1/4 cup sour cream
1 cup cooked mashed winter squash
1 3/4 cups milk
1/4 tsp salt
1 1/2 tsp vanilla extract
1 cup chopped peanuts
whipped cream for garnish
ground numeg for garnish

Preheat oven to 400 degrees.  Fit pastry into a 9-inch pie pan.  Prick bottom and sides of pie crust and bake for 10 minutes; set aside to cool.

In a medium mixer bowl cream 4 tablespoons of the butter with 1/2 cup of the brown sugar and the pumpkin pie spice.  Add the eggs and mix together well.  Blend in the sour cream.  Gradually blend in the squash and the milk.  Add the salt and vanilla extract, mixing well.  Pour filling into the prepared pie crust.  Bake the pie for 15 minutes then remove from the oven.

While pie bakes, melt the remaining butter in a small saucepan.  Stir in the remaining brown sugar and cook, stirring, over low heat until the brown sugar is dissolved.  Remove mixture from the heat; add the peanuts and still to coat well.  Spoon the peanuts over the pie filling.

Lower the oven temperature to 325 degrees and return the pie to the oven.  Bake about another 40 minutes or until a butter knife inserted in the center comes out clean.

Set on a wire rack to cool completely before cutting to serve.  Top each slice with whipped cream and sprinkle with nutmeg.

Note: May use freshly cooked squash or frozen mashed squash that has been thawed.

Monday, October 22, 2012


This is another old recipe from my late mother's box of recipe clippings.  I believe this is a clipping from her local newspaper during the 1960s.

3 eggs
1 1/2 cups buttermilk
1 tsp. baking soda
1 3/4 sifted all-purpose flour
1/2 cup melted margarine
2 tsp. baking powder
1/2 tsp. salt

Heat waffle baker.  Beat eggs until light and lemon colored.  Beat in buttermilk.  Mix and sift baking soda flour, baking powder and salt.  Beat in.  Stir in melted butter.  Beat well until well blended and smooth.  This makes a thin batter. Bake in hot waffle iron.  Makes 8 waffles.

Friday, October 19, 2012


I got this recipe in my Home-Economics Class in my Junior year of high school in Southern Indiana.  It was on a pamplet put out by Sugar Information, Inc. of New York city.  Since my oldest grandchild is in his second year of college, I will let you guess how long ago that was!!

1 1/2 cups granulated sugar
1/3 cup water
1/4 teaspoon salt
2 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Blend together the first five ingredients in top of a double boiler; place over simmering water which does not touch upper part of double boiler.  Beat constantly with a rotary beater until stiff peaks remain when beater is lifted (about 7 minutes by hand, 3 minutes with electric beater).  Remove top of double boiler from heat; continue to beat until frosting holds peaks.  Beat in vanilla.  Spread frosting between layers, on top, and on sides of cake.  Yield: Enough frosting for two 8-inch or 9-inch layers.

Thursday, October 18, 2012


This is another old yellowed newspaper clipping from my late mother's recipe box.  It looks like a recipe that appeared in her local hometown newspaper.

You can click on the recipe to enlarge it for reading.

Wednesday, October 17, 2012


1 tbsp butter, melted in a round cake pan
1 tsp ground cinnamon
1/3 cup sugar
1/4 cup chopped pecans
1 can refrigerated biscuits

Combine the cinnamon and sugar; sprinkle over the melted butter in the pan.  Sprinkle the pecans over the sugar mixture and arrange the biscuits overall.

Bake according to the package directions on the biscuits.  Remove from oven and invert onto a plate.  Leave the pan in place for 2 to 3 minutes then gently remove.  If any of the cinnamon/nut mixture remains in the pan, remove and place on biscuits.

Tuesday, October 16, 2012


I ran across these old fashion tips for cooking chicken and thought you might enjoy reading them.
  • For extra-crisp fried chicken, dip each piece in buttermilk before coating with flour.
  • When time permits, let coated chicken stand for 30 minutes until dry, then sprinkle any moist spots with more coating before frying.  Moisture creates steam, which causes breading to fall off.
  • For a moister whole chicken, place breast side down for the first half of cooking time so the juices run down into the breast.  Turn breast side up for the last half of cooking time to get a nice browned chicken.


1/2 stick butter
1 chicken (approx. 3 lbs), cut-up
paprika for dusting chicken
1 small head (1/2 to 3/4-lb)green cabbage, cored cut into thick slices (about half inch)
salt and pepper to suit your tastes
2 red apples, cored and sliced (do not peel)
1 medium onion, sliced thin
1 tbsp grated lemon rind
2 tsp caraway seeds
1 tsp sugar sugar
1 1/2 cups shredded Swiss cheese

Melt the butter in a large skillet that has a lid.

Sprinkle a dusting of paprika over the chicken pieces; brown on all sides in the hot butter.  Place lid on skillet, reduce heat to low and cook chicken for 30 minutes.

Preheat oven to 375 degrees.
Butter a 9 x 13 x 2-inch baking pan or dish.

Place the cabbage slices over the bottom of the butter dish or pan.  Sprinkle cabbage with salt and pepper.  Cover with aluminum foil and bake 20 minutes or until cabbage is almost tender.

Remove cabbage from oven, remove foil, and layer apple slices and onion over the cabbage.  Sprinkle the lemon rind, caraway seeds, and sugar over all.  Top with the chicken pieces.  Replace the foil and bake another 25 to 30 minutes until chicken is tender and cooked through.

Remove from oven and sprinkle the Swiss cheese over the top.  Return to oven approximately 5 minutes to melt cheese.

Yield: 4 to 6 servings.

Monday, October 15, 2012


This is a recipe the singer/actress Doris Day gave to the public many years ago from her personal recipe files.

1 cup tiny shell macaroni
1 medium eggplant
1 small onion, chopped
3 tablespoons olive oil
3 ounces tomato sauce
1/4 cup chopped parsey
2 tablespoons lemon juice
1/2 cup olives, cut in halves
1/2 tsp dried basil
1/2 tsp dried marjoram
salt, pepper, and garlic to taste
1/2 lb sliced Monterey Jack cheese

Preheat oven to 375 degrees.

Cook macaroni and drain.  Pare eggplant and cut into 1/2-inch cubes.  Saute' eggplant and onion in oil. Combine with the macaroni, tomato sauce, lemon juice, and spices.  Put in a 2-quart baking dish and top with the cheese.  Bake, uncovered, for 30 minutes.  Makes 6 to 8 servings.

Saturday, October 13, 2012


2 cups buttermilk
4 eggs, separated
2 cups butternut squash puree*
1/3 cup Parmesan cheese
1 cup cornmeal
1 tsp baking powder
1/4 tsp dried rosemary
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, melted

Preheat oven to 350 degrees.

In a heavy-duty saucepan over medium-high heat, cook the buttermilk about 5 minutes or until bubbles appear, stirring often.  DO NOT ALLOW TO BOIL! Remove from the heat.  Mixture may appear curdled.

Lightly beat the egg yolks in a large mixing bowl then stir in the squash and the Parmesan. 

In a small mixing bowl, combine the cornmeal with the baking powder, baking soda, rosemary, and salt. Stir this mixture into the squash mixture.  Pour the warm buttermilk over all and whisk until smooth.  Allow to stand about 15 minutes or until lukewarm.

Using a pastry brush, brush 1 tablespoon of the melted butter over the bottom and sides of a 12-inch cast iron skillet.  Stir the rest of the melted butter into the lukewarm squash mixture.

Beat the egg whites at high speed until stiff peaks form.  Carefully fold the egg whites into the squash mixture.  Pour the mixture into the prepared skillet.

Bake at 350 degrees for 30 to 35 minutes or until the top is golden and a wooden pick inserted in the center comes out clean.

*If you don't have fresh squash, you can use 2 (12-oz) packages of frozen, thawed.


I found this recipe in an old "falling apart" cookbook I bought at an auction.  I have no idea of its origin.  I think it might have been an old 1960s Southern Living Desserts Cookbook but can't be sure.

6 tbsp. butter
3/4 c. sugar
2 eggs
2 1/4 c. sifted all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 c. cranberries
1/2 c. chopped pecans
Eggnog Dessert Sauce

Cream the butter and sugar in a large mixing bowl, then add eggs, one at a time.  Sift the flour, baing powder and salt together and add to creamed mixture alternately with milk.  Stir in the creanberries and pecans.  Turn into a 6-cup greased mold and cover with foil.  Press foil tightly around edges and secure with rubber band or string.  Place mold on a rack in a dettle and pour enough water into kettle to come ahlfway up on mold.  Bring water to boil and cover tightly.  Reduce heat to simmer.  Steam for 1 hour and 30 minutes to 2 hours or until done.  Let stand for 10 minutes, then unmold.  Serve with Eggnog Dessert Sauce.  Pudding may be refrigerated for several days or cooled, wrapped and frozen for several months.  Thaw in refrigerator, if frozen, then wrap in foil.  Bake at 325 degrees for about 45 minutes.  10-12 servings.


1 cup butter
1 1/2 cups sugar
1 cup eggnog
1/2 tsp rum extract

Combine the butter, sugar, and eggnog in a saucepan.  Cook over low heat, stirring occasionally, until heated through, then stir in rum extract.  3 cups.

Friday, October 12, 2012


This recipe is from a lady my husband's aunt went to church with  in Bloomington, Indiana.

2 or 3 apples, peeled
1/2 lb marshmallows
1 lb fresh cranberries
1 1/2 to 2 cups sugar
1 cup crushed pineapple
1 pt. whipping cream, whipped
1/2 cup nuts, chopped

Grind the apples, marshmallows and cranberries.  Add sugar and pineapple.  Let stand several hours or overnight.  Whip cream and fold into the cranberry mixture.  Add nuts.  Pour into a large rectangular Pyrex dish.  Cover with plastic wrap anf freeze overnight or longer.  Keeps well for 2 to 3 weeks.  Serves 15 to 20.

Note:  This is a good "make-ahead" holiday salad.

Thursday, October 11, 2012


This is another old recipe I found in my late mother's box of recipe clippings.  This appears to have been from her local newspaper.  I am posting it because I love the way it is written!  The recipe was submitted by Mrs. Campbell.

1 quart flour, heaping
1 teacup* lard
2 tsp. baking powder
2 tsp. sugar
1 tsp. salt
1 cup cold water

Mix lard and flour as for pastry.  Add baking powder and mix thoroughly.  Dissolve sugar and salt in water and add, mixing the dough with a spoon.
Knead 15 or 20 minutes, or until it blisters.  Bake in moderate oven for 35 minutes, in greased pan.  Cut into squares to serve.

*A teacup measures about 3/4 of a standard measuring cup.

Wednesday, October 10, 2012


2 1/2 lb peeled and quartered potatoes
1/2 cup mayo-type salad dressing
8-oz cream cheese, softened
1 tsp onion powder
1/4 tsp garlic powder
3/4 tsp salt
1/4 tsp black pepper
Paprika for garnish

Place the potatoes into a large saucepan and cover with water and bring to a boil.  Reduce the heat to medium and cook approximately a hour half or until softened.  Drain potatoes well.

Transfer the potatoes to a large mixing bowl and mash with electric mixer.  As the potatoes are mashed, gradually add the salad dressing, cream cheese, onion powder, and garlic powder.  Stir in the salt and pepper and mix until light and fluffy.

Lightly spray a 1 1/2 to 2-quart freezer-proof casserole dish with nonstick cooking spray.  Transfer the mashed potatoes to the dish.  Sprinkle the paprika over the top.  Cover tightly and freeze.

To serve, remove casserole from freezer and allow to thaw.  Baked thawed casserole at 350 degrees for approximately 1 hour or until heated through.

Garnish with a sprig of fresh herbs, if desired.

Yield: 10-12 servings

NOTE: To bake this casserole immediately after making (and not freezing), bake at 350 degrees for 40-45 minutes until heated through.

Tuesday, October 9, 2012


This is another item my mother clipped from the local newspaper many years ago.  I'm glad she loved collecting recipes.  I have enjoyed going through all these so much.  To read the recipe, click on the picture to enlarge.

Monday, October 8, 2012


3 1/2 cups flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 tsp mace
1 cup butter
2 cups sugar
2 eggs
2 cups seedless raisins
1 cup chopped nuts
1 lb mixed candied fruits, chopped
2 cups hot applesauce

Sift the flour, soda, salt, cinnamon, cloves, nutmeg, and mace together into a bowl; set aside.

Cream the butter and sugar together in a large bowl. Add the eggs and beat together well. 

Mix the raisins, nuts, and candied fruits into the flour mixture. Add flour mixture to the butter mixture alternately with the heated applesauce.  Pour mixture into large lightly greased tube pan.

Bake cake at 275 degrees for 2 hours or until done.

Sunday, October 7, 2012


1 cup vinegar
1/2 cup water
2 cup sugar
1 tsp mustard seed
1 tsp celery seed
1 medium to large head of green cabbage
1 tsp salt
1/2 bunch celery
1 large green bell pepper

Combine the first 5 ingredients and bring to boil.  Let simmer 15 minutes and cool.  Set aside this syrup.  Chop the cabbage.  Add the salt.  Let stand 40 minutes.  Chop the celery and green pepper and add to the cabbage.  Add the cooled syrup and store in refrigerator where it will keep for 2 weeks or can be frozen for months.

Saturday, October 6, 2012


1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup butter, melted

Combine the crumbs and sugar; add the butter and combine well.  Press mixture onto the bottom of a 9 x 13-inch baking pan.

Preheat oven to 350 degrees.

Make filling:
2 large eggs + 3 large egg yolks
1 1/4 cup granulated sugar, divided
1 brick (8-oz) Neufetchal (low-fat) cream cheese, softened
1 can (1lb) pumpkin
1/2 cup milk
1/2 tsp salt
1 tsp ground cinnamon
1 envelope unflavored gelatin
1/4 cup cold water
1 carton frozen whipped topping, thawed
whipped cream or additional whipped topping for garnish, if desired
15 pecan halves for garnish

In a large mixing bowl combine the 2 large eggs, 3/4 cup of the sugar, and the cream cheese, beating until smooth.  Spread mixture over the crust in the baking pan.

Bake for 20-25 minutes at 350 degrees or until the top is set.  Allow to cool.

Combine the pumpkin, milk, 3 large egg yolks, remaining 1/2 cup of sugar, salt, and cinnamon together in a medium saucepan.  Cook, over medium-heat, while stirring constantly until the mixture thickens; remove from the heat.

Dissolve the gelatin in the cold water and add to the ingredients in the saucepan.  Gently fold in the whipped topping.  Spread mixture over the cooled torte.  Chill in refrigerator until serving time.

To serve, cut into squares and add a dollop of whipped cream and/or a pecan half to each square.

Yield: 15 servings

Note: Will keep in the refrigerator for several days making this a great "make-ahead" dessert which is especially helpful at holiday time.

Friday, October 5, 2012


Do you remember how exciting it was when we were able to buy stuffing mix?  The possibilities for its use were many and using it as toppings became a popular one.  It really adds a tasty crunch to this chicken casserole.

1 pkg (6-oz) stuffing mix for chicken, prepared as package directs
1 can cream of chicken soup
1 tbsp Dijon or spicy brown mustard (Your taste preference)
1 lb boneless skinless chicken breasts, cut into bite-size chuncks
3 cups small broccoli florets
12 slices very thin smoked ham, chopped
6 thin slices Swiss cheese

Preheat oven to 375 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray and set aside.

Mix the cream of chicken soup and mustard together in a medium mixing bowl until smooth.  Add the chicken pieces to the soup mixture.  Stir in the broccoli and ham.  Spoon into the prepared casserole dish and top with the slices of cheese.  Spread the prepared stuffing over the top of the casserole. 

Bake at 375 degrees around 35 minutes or until casserole is bubbly and heated through.

Yield: 6 servings


3 3/4 cups biscuit baking mix
3/4 cup sharp grated cheese
1 egg, beaten
1 1/2 cups milk

Preheat oven to 350 degrees.

Blend ingredients together in mixing bowl.  Beat 30 seconds.

Pour batter into a well greased 9-inch loaf pan.  Bake at 350 degrees for 1 hour.

When bread is cooled, cut loaf into slices but don't cut through the bottom.  Melt some butter and add garlic powder to the butter; stir together well.  Brush the garlic-butter mixture between the slices.  Wrap loaf in foil and place on grill or in the oven until hot.


This is another of the very old recipes from my late mother's collection.  I found this on a very old newspaper clipping.

1/4 cup crumbled Roquefort cheese
1 tbs. salad dressing
1 3-oz. pkg. cream cheese, softened

Combine the Roquefort cheese, salad dressing, and cream cheese until well combined.  Shape the mixture into 24 appetizer-size balls and roll in the paprika.  Refrigerate until serving time.

To serve, remove from refrigerator and insert a thin pretzel stick into each cheese ball.

Thursday, October 4, 2012


1/3 c. low-fat mayonnaise
1/2 c. water
2 tbsp. vinegar
2 tbsp. lemon juice
1/2 tsp. garlic salt or powder
1/2 tsp. oregano
parsley to taste

Combine all ingredients.  Shake well.  Keep refrigerated.

Monday, October 1, 2012


Another recipe from my late mother's boxes of recipes.  This "Coffee Cake Pan" was priced at .49 and she bought it marked down to .36.  If you have trouble reading the recipe, click on the picture to enlarge it.