Wednesday, November 28, 2012

EASY HAM CASSEROLE

1 package (7-oz) elbow macaroni
1 can (10.5-oz) cream of mushroom soup
2/3 cup milk
1/2 teaspoon celery salt
1 cup shredded Cheddar cheese
1 teaspoon Worcestershire sauce
1 - (6 1/2 ounce) can ham, flaked apart with fork
corn flake crumbs

Prepare the macaroni according to the package directions.  Drain.  Heat together soup, milk, cheese, celery salt, and Worcestershire sauce.  Add flaked ham.  Add mixture to cooked macaroni.  Pour into greased 2 quart baking dish.  Top with corn flake crumbs.  Bake in preheated 350 degree oven for about 45 minutes.  6-8 servings.

Tuesday, November 27, 2012

STRAWBERRY-PINEAPPLE ROLL

This is a recipe I clipped from a Woman's Day magazine in 1982.

Cake:
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs
3/4 cup granulated sugar
2 tbsp water
1 tsp vanilla
1/4 cup confectioners' sugar

Preheat oven to 350 degrees.
Grease bottom and sides of a 15 1/2 x 10 1/2-inch jelly-roll pan.  Line with waxed paper; grease and flour.  Set aside.

Mix the flour, baking powder, and salt together.

In a large mixer bowl beat the eggs with electric mixer.  Gradually add the granulated sugar, beating constantly until thick and pale.  Beat in the water and vanilla.   Fold in the flour mixture until well blended.

Spread the batter evenly into the prepared jelly-roll pan.  Bake at 350 degrees for 18 to 20 minutes until the cake pulls away from the sides of the pan, the top is golden and it springs back when lightly pressed.  Remove from oven and cool in the pan on a wire rack for 10 minutes.

While cake cools, dust a clean kitchen towel with confectioners' sugar stirred through a strainer.  Invert cake onto the towel; remove the pan and peel off the waxed paper.  Starting from one of the long sides, roll up the cake and towel.  Cool completley on a wire rack.  (Can be refrigerated at this point, wrapped in the towel, if making ahead to fill the next day.)

Filling:
1 carton (15-oz) ricotta cheese
1 can (8-oz) unsweetened crushed pineapple, drained; reserve 3 tablespoons of the juice
3 tablespoons granulated sugar
2 tablespoons heavy cream
1 teaspoon rum extract
1 pint strawberries, rinsed and drained (set aside 4 for garnish), hulled and halved
powdered sugar for garnish

Beat the ricotta cheese in a medium mixing bowl using an electric mixer until smooth.  Beat in the reserved pineapple juice, the granulated sugar, cream, and rum extract until well blended.  Fold in the pineapple.

To assemble the roll:
Unroll the cooled cake and remove the towel.

Set aside 1/3 of the filling.  Spread the remainder of the filling on the cake to within 1-inch of the edges.  Spread the halved berries evenly over the filling.  Roll up the cake and place seam side down on a serving platter.  Sprinkle the top with powdered sugar and garnish with the 4 reserved berries.

To serve:
Cut roll into 12 even slices (about 1 1/4-inches thick).  Place on serving plate and top with some of the additional filling.

Monday, November 26, 2012

HORSERADISH SAUCE

Soften one 8-ounce package cream cheese; blend in 1 tablespoon sugar, 2 to 3  tablespoons prepared horseradish, 1 tablespoon lemon juice and 1 teaspoon Worcestershire sauce.  fold in 1/2 cup whipping cream, whipped.  Makes 2 cups.

This is another recipe from this 1967 Better Homes and Gardens Booklet.

Sunday, November 25, 2012

POLLO CON COMINO

Another old clipping from my late mother's clippings shoebox.  I have no idea the date of this clipping but on the back boneless brisket is advertised for .87 a lb!

2 whole chicken breasts, split
2 tsp ground cumin
1/2 tsp oregano, crushed
1/2 tsp garlic salt
2 tbsp vegetable oil
1/2 cup picante sauce
1/4 cup water
1 tsp instant chicken bouillon

Remove skin and excess fat from chicken.  Bombine 1 teaspoon of the cumin, oregano, and garlic salt; mix well.  Rub into chicken.  Lightly brown chicken in oil in large skillet; drain off fat.

Combine remaining cumin, picante sauce, water and instant bouillon, mixing well; pour over chicken in skillet.  Bring to a boil.  Reduce heat; cover tightly and simmer 30 to 40 minutes or until chicken is tender.




Wednesday, November 21, 2012

BLACK-EYED PEA CROQUETTES

1 can black-eyed peas, rinsed and drained
1 can black-eyed peas with jalapeno, rinsed and drained
1 large egg
1 tsp ground cumin
3/4 tsp salt
1 1/4 cup panko bread crumbs, divided
1/2 cup bottled roasted red peppers, drained & chopped
1/3 cup chopped red onion
1/3 cup chopped cilantro
3 tbsp flour
2 garlic cloves, minced
canola or peanut oil for frying

Process 1 1/2 cups of the black-eyed peas in a food processor, be sure to get most of the jalapenos in the processor, until coarsely chopped.

In a large mixing bowl, whisk together the egg, cumin, and salt.  Add the chopped black-eyed peas, the rest of the black-eyed peas, 3/4 cup of the bread crumbs, onion, cilantro, flour, and garlic.  Stir mixture until well combined.

Pour the last half-cup of the bread crumbs into a shallow dish or pie plate.  Using a quarter-cup measure, shape the mixture into cakes; dredge in the bread crumbs.  Place the cakes on the prepared baking sheet, cover with plastic wrap and chill several hours or overnight.

In a large skillet, pour oil to 1-inch deep and heat to 350 degrees.

Fry cakes, in batches, 3 to 5 minutes until golden brown on both sides.  Drain well on paper towels.  Serve immediately with corn relish or your favorite salsa, if desired.

Note: This picture is not this exact recipe but does give you the idea.  For some reason I could not get my picture to load and had to go with a stock photo.

Note: Uncooked croquettes may be frozen before dredging.  Thaw then dredge when ready to use.

Tuesday, November 20, 2012

1961 RECIPE FOR DOUBLE CRUNCHERS

Another old recipe clipping from my late mother's 1960s recipe shoebox.

Click on picture to enlarge for reading recipe.

Monday, November 19, 2012

1967 RECIPE FOR PEPPERED BEEF RIB EYE

This is a recipe from this old book of my late mother's.  It is dated 1967.

Have fat trimmed from a 5 or 6-pound boneless rib eye beef roast.  Combine 1/2 cup coarsely cracked pepper and 1/2 teaspoon ground cardamom seed; rub all over beef, pressing in with hand.

Place in shallow dish.  Mix 1 tablespoon tomato paste, 1 teaspoon paprika, and 1/2 teaspoon garlic powder.  Add 1 cup soy sauce, then 3/4 cup vinegar.  Pour over meat.  Chill overnight.  Remove meat from marinade.  Let stand 1 hour at room temperature.  Wrap in foil; place in shallow pan.  Roast at 300 degrees for 2 hours for medium-rare.  Open foil; ladle out and reserve drippings.  Brown roast uncovered at 350 degrees.  To 1 cup strained meat juices, add 1 cup water; bring to boiling.  Serve with meat.  Makes 8 to 10 servings.

Note:  This recipe does not follow my usual format but this is how it is in the book.



Saturday, November 17, 2012

OLD CREAMETTES CLIPPING FOR PIZZA MAC

This is another find from my late mother's recipe clipping boxes.  This was part of a Creamettes Pasta advertising flyer.


Click on pictures to enlarge if you have trouble reading these.

Friday, November 16, 2012

OLD YELLOWED RECIPE CLIPPING FOR SALT WATER TAFFY

This is another old clipping from my late mother's shoebox of 1960s clippings.  This appears to be from her local rural electric co-op's magazine.

To read recipe more easily, click on the clipping to enlarge.

Thursday, November 15, 2012

1970s Duncan Hines Apple Cinnamon Pound Cake

This is another old recipe from my late mother's large collection of recipe clippings and flyers.  You may notice at the bottom this is dated 6/72.  It did not copy well so I will type it out to make it easier to read.

1 package Duncan Hines Apple Cinnamon Deluxe Cake Mix
1/2 cup Crisco Oil*
4 eggs
1 package vanilla instant pudding mix (4serving size)
1 cup water

Preheat oven to 350 degrees.
blend all ingredients in a large bowl; beat at medium speed for 2 minutes.  bake in a greased and floured 10-inch ube pan at 350 degrees for 45-55 minutes, until center springs back when touched lightly.  Cool right side up for about 25 minutes, then remove from pan.
Glaze:  Blend 1 cup confectioners sugar with either 2 tablespoons milk or 2 tablespoons lemon juice.  Drizzle over cake.
WHEN BAKING AT HIGH ALTITUDES:  Stir 6 tbsp. flour into mix.  Mix as directed using 1 package vanilla instant pudding mix, 1/3 cup Crisco Oil*, 1 1/4 cups water, and 4 eggs.  Bake at 375 degrees for about 45-50 minutes.
*Be sure to use Crisco Oil as some other oils may cause the cake to fall.

Wednesday, November 14, 2012

PEACH SPICE CAKE

This is another of the old recipe clippings from my late mother's 1960s shoebox of clippings.

You can enlarge by clicking on the recipe.

Tuesday, November 13, 2012

NUTMEG BELL COOKIES WITH ORNAMENTAL FROSTING

This is a recipe I got 11-12 years ago from a Good Housekeeping magazine.  The recipe was from  a Good Housekeeping employee whose great-aunt had made them when the employee was a child.  In the article she talked about how she in turn had enjoyed making them for her children.  She also said she sometimes used them to hang on the Christmas tree.  To hand them, she would use a drinking straw to make a hole in the top of each cookie before baking.  After the frosting had dried, she would run fishing line through the holes.

2 cups sugar
1 cup butter (2 sticks), softened (no substitutions)
2 large eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
Ornamental Frosting (recipe follows)

  1. In a large bowl, with mixer at medium speed, beat sugar and butter until creamy, about 2 minutes.  Reduce speed to low; beat in egs and vailla until blended.  Gradually beat in flour, baking powder, salt, and nutmeg until well blended, occasionally scraping bowl with rubber spatula.
  2. Divide dough in thirds; glatten each into a disk.  Wrap each disk in plastic wrap and refrigerate 2 hours or until dough is firm enough to roll. (Or freeze for 30 minutes.)
  3. Preheat oven to 350 degrees.  On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8-inch thick.  With a floured 3 1/2-inch bell-shaped cookie cutter, cut dough into as many cookies as possible; wrap and refrigerate trimmings.  Place cookies, 1-inch apart, on ungreased large cookie sheet/sheets.
  4. Bake cookies 10 to 12 minutes or until lightly browned.  Transfer cookies to wire rack to cool.  Repeat with remaining dough and trimmings until all dough is used.
  5. When cookies are cool, prepare the Ornamental Frosting, if you like, to decorate cookies.  Set cookies aside for the frosting to completely dry, about an hour.  Store cookies in tightly covered container (with waxed paper between the layers if decorated) at room temperature for up to 2 weeks or freeze for up to 3 months.
Yield: 5 to 6 dozen cookies
This is the picture I took from the old magazine as a guide to the recipe.

ORNAMENTAL FROSTING:
1 package (16 ounces) confectioners' sugar
3 tablespoons meringue powder
1/3 cup warm water
assorted food coloring, optional

  1. In a bowl, with mixer at medium speed, beat confectioners' sugar, meringue powder, and water until blended and mixture is so stiff that knife drawn through it leaves a clean-cut path, about 5 minutes.
  2. If you like, tint frosting with food colorings as desired; keep covered with plastic wrap to prevent drying out.  With a small metal spatula, artists' paintbrushes, or decorating bags with small writing tips, decorate cookies with frosting.  (You may need to thin frosting with a little warm water to obtain the right spreading or piping consistency.)

Monday, November 12, 2012

FRUIT PUFFS

This is another old recipe my mother had in her large collection of recipe clippings.  This was from a Mrs. Owens who lived a block or two from my aunt at one time.  Let me state up front that I have never made or tasted this recipe.

1 cup water
2 tbs. butter
1 cup flour
3 eggs
1/4 tsp. salt

Bring water and butter to boil.  Remove from fire and add flour and salt.  Stir until mixture leaves sides of pan.  Cool; then beat in eggs one at a time.  Drop from spoon into deep fat and cook until puffed and golden brown.  Brain on paper towels.  When cool, split the sides, close top, and fill with whipped cream, custard, fresh or preserved fruit.

Saturday, November 10, 2012

MOM'S HANDWRITTEN JAM CAKE AND BUTTERSCOTCH ICING RECIPES

This is another of my late mother's handwritten recipes. It is too long (2 pages) to picture the whole thing so I will type it out.

5 eggs beaten
2 cups sugar
3 cups flour
1 cup butter or shortening
1 cup buttermilk
1 teaspoon soda
1/2 teaspoon cinnamon
1 1/2 teaspoons cloves
1 1/2 teaspoon allspice
1 cup raisins or chopped dates (I always use dates)
1 cup chopped nuts
1 cup jam (I like raspberry or blackberry)

Cream butter and gradually add sugar, creaming together until the mixture is light and fluffy. Add well-beaten eggs. Sift flour before measuring and add spices and a pinch of salt. Sift again. Dissolve soda in buttermilk and add the dry ingredients alternately with the liquid to the creamed butter and sugar mixture beginning with dry and ending with dry ingredients. Lightly dredge the fruit and nuts in extra flour and fold in. Last add the jam.

Grease and paper-line two 9-inch cake pans - the two-inch deep ones - (or 3 9-inch shallower ones.)
Pour batter evenly into pans and bake at 325 degrees for 40 minutes. Ice with caramel icing or whatever you like best.

BUTTERSCOTCH ICING
1 1/2 cups brown sugar firmly packed
3 tablespoons butter
3/8 cup milk
1 1/2 tablespoons light corn syrup
3/8 cup Spry
3/8 teaspoon salt
3 cups sifted confectioners' sugar
4 1/2 tablespoons hot milk

Combine brown sugar, butter, 3/8 cup milk and corn syrup in saucepan and cook until a small amt forms a hard ball in cold water. Stir constantly after mixture starts to boil - remove from fire. Combine Spry and salt and add sugar gradually, creaming well. Add hot milk, then pour on hot butterscotch mixture gradually and beat until smooth and thick enough to spread. Makes enough icing the for above jam cake.


Notes: Spry was a shortening such as Crisco.
Yes, the number above several times is 3/8. That is not a typo.

POTATO SAUSAGE CASSEROLE

This is an old recipe but I'm not sure it is vintage.  However, I thought it worth sharing.

1 1//2 lbs mild Italian sausage, cut into 2-inch pieces
1 red bell pepper
1 green red pepper
2 medium russet potatoes, quartered and then halved for 16 pieces
1 small onion, chopped
1 can (28-oz) chopped tomatoes
1 tsp dried basil

Preheat oven to 375 degrees.
Grease a large casserole dish; set aside.

Place the potato chunks into a microwave-safe bowl and microwave on high 4 minutes.

Combine the sausage, peppers, potatoes, onion, tomatoes, and basil in a large bowl; toss to coat well.

Spoon the mixture into the prepared casserole dish. Cover with foil; cut an air slit in the center.  Bake 45-50 minutes until cooked through.


Yield: 6 servings

Thursday, November 8, 2012

PINEAPPLE BAKED BEANS

I got this recipe in the 1970s from a lady in Southern Indiana.  I heard how good it was but to be honest, I have never made it.  I like my beans with cornbread and never thought I would care for them with pineapple although I'm sure many of you will.

Preheat oven to 400 degrees.

1 can (approx. 1 lb size) pork and beans
2 tbsp brown sugar
1 tbsp catsup
1 tsp prepared mustard
1 tbsp pineapple syrup
1 small can sliced pineapple, drained

Drain the pineapple and save 1 tablespoon of the juice.

In a mixing bowl combine the beans, not too much juice or soup, and the brown sugar, catsup, mustard, and pineapple syrup.  Pour into a greased casserole dish and bake at 400 degrees for 30 minutes.  Top with the pineapple slices and return to oven for another 30 minutes.

Wednesday, November 7, 2012

WHIPPED ORANGE SUNDAE SALAD OR DESSERT

This recipe is an old yellowed newspaper clipping I found in one of my late mother's shoeboxes of recipe clippings.  Most in this box were from the 1960s and I am assuming this one was too.  I took a picture of the back of it to show you some of the prices of the day.

3 1/2 cups fruit cocktail
1 pkg (3-oz) orange gelatin
1 cup undiluted evaporated milk
1/2 cup diced oranges
2 tbs. lemon juice
1/2 cup chopped pecans
1/3 cup salad dressing

Drain fruit cocktail; reserve 1 cup syrup.  Heat fruit cocktail syrup to boiling.  Pour over gelatin; stir until dissolved.  Chill until thick and syrupy.  Chill evaporated milk in refrigerator tray until ice crystals form around edge (15 to 20 minutes).  Whip until stiff (about 1 minute), add lemon juice.  Whip very stiff (about 2 minutes longer).  Add the pecans and oranges to the mixture.  Fold into the whipped evaporated milk.  Alternate layers of whipped gelatin mixture and fruit cocktail in tall glasses.  Chill until firm.  Or may be made in a square pan and cut into squares and served atop lettuce leaves.


Tuesday, November 6, 2012

1960s RECIPE FROM BETTY CROCKER FOR BUTTERFUDGE FINGERS

This is the last of the recipes from the Betty Crocker insert my mother got from a bag of Gold Medal flour in the 60s.  The coupon attached expired in 1965.  Enjoy!  Click on the picture if you need to enlarge for easier reading.

Friday, November 2, 2012

MACARONI AND CHEESE SALAD

2 cups uncooked elbow macaroni, cooked according to package directions; drain
1 cup diced cheddar cheese
2 cups chopped celery
1 large tomato, diced
1 small onion, diced
1 small green bell pepper, diced
1 cup mayonnaise
1/2 cup milk
1 tsp salt
1/4 tsp garlic powder
1/4 tsp dry mustard
1/4 tsp pepper

Combine the macaroni with the cheese, celery, tomato, onion, and bell pepper in a large bowl.

In a small bowl whisk together the mayonnaise, milk, salt, garlic powder, dry mustard, and pepper.  Add to the macaroni mixture and toss to coat completely.  Cover and refrigerate until serving time.

Yield: 6 to 8 servings

MOM'S FUDGE NOUGETS

This is another of my late mother's handwritten recipes.

 
That is 1 - 6 oz pkg chocolate morsels & 3/4 cups flour.

 Click on pictures to enlarge and make reading easier.

Thursday, November 1, 2012

BUTTERCUP CAKE

1/2 cup shortening
1 1/2 cups sugar
2 eggs, well beaten
2 1/4 cups sifted cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla
1/4 tsp almond extract
1/4 tsp lemon extract
1/4 tsp orange extract

Cream the shortening in a bowl.  Add sugar gradually and cream until fluffy.  Blend in eggs.  Sift dry ingredients together and stir into the creamed mixture alternately with the buttermilk.  Blend in flavorings.  Pour into 2 well-greased and floured 9-inch round cake pans.  Bake at 350 degrees for 30 to 35 minutes.