Thursday, February 28, 2013


This recipe is from the back of an old MILNOT label.  My mother used to make me the hot chocolate champ before I went to school on cold Indiana winter mornings.  I've never been able to make it like she did!
Click on the picture to enlarge for easier reading.

Wednesday, February 27, 2013


As you can see, this recipe is from a free flyer from Duncan Hines in 1972.

Click on picture to enlarge for easier reading.

Tuesday, February 26, 2013


One of the first things I learned after moving to Texas 31 years ago was that Texans love their jalapenos and their squash casserole.  Combine the two and it is heaven on earth to a Texan.  I have had this recipe since my early years in Texas.  Don't know where it originated but it is good.

6 or 7 large squash, diced or sliced - your preference
1/2 cup chopped onion

Cook squash and onion in a little water until tender.  Drain well and add:

3 tbsp butter
1 large jar CHEEZ-WHIZ
1 can cream of chicken soup
1 small can chopped green chilies (more if you like it hot)
2 eggs well beaten

Put into a buttered casserole dish and top with buttered bread crumbs.  Bake at 300 degrees until set, approximately 40 minutes.

Yield: 6 servings.

Friday, February 22, 2013


This is another recipe from the Marshall Township PTA 1955 cookbook.  This fudge recipe was submitted by Mrs. David Davis.  Mrs. Davis was the wife of one of our beloved elementary teachers and the mother of my classmate all 12 years, Reba Davis.

1 cup white sugar
1 cup brown sugar
2 sq. unsweetened chocolate
1/4 cup butter
1/4 cup molasses
1/2 cup cream
1 tsp vanilla extract

Mix well and bring to a boil stirring constantly.  Boil about 3 minutes or until soft ball forms when small amount is dropped into water.  Remove from the heat.  Cool a short time then beat util it begins to thichen and pour on plate to cool.
A little explanation of the "ball" stages.

Wednesday, February 20, 2013


This is another old newspaper clipping my late mother had in her files.  I remember this being a regular column in our hometown newspaper when I was young.  Click on the picture to enlarge for reading.  I can't make out how many minutes it says to bake but it appears to be either 15 or 25.  25 minutes seems like an awfully long time for cookies so I assume it says 15.

Monday, February 18, 2013


8-oz wagon wheel pasta (or elbow macaroni)
1/2 lb ground beef
1/4 cup sliced ripe olives
1 can (4-oz) mushroom stems and pieces, well drained
28-oz spaghetti sauce
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees.

Cook pasta according to the package directions; drain well.

Brown the ground beef in a skillet over medium-high heat until all the pink is gone; drain well.

Combine the cooked and drained pasta, ground beef, olives, mushrooms, and spaghetti sauce; transfer into the prepared baking dish.  Cover with a heat-proof lid or aluminum foil and bake approximately 30 minutes until bubbly and heated through. 

Uncover casserole and sprinkle the cheese over the top.  Leave foil off and bake an another 5 minutes to melt cheese.
Yield: 6 servings

Wednesday, February 13, 2013


This is an old recipe I got at the State Fair or somewhere from the Rice Council years ago.

1 tsp butter
3/4 cup shredded carrots
3/4 cup diced green bell pepper
3/4 cup (3-oz) sliced fresh mushrooms
6 egg whites, beaten
2 eggs, beaten
1/2 cup fat-free milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 cups cooked brown rice
1/2 cup shredded cheddar cheese

Heat the butter in a large skillet over medium-high heat until hot.  Add the carrots, bell pepper, and mushrooms; cook 2 minutes.  Reduce the heat to medium.

In a small mixing bowl combine the egg whites, eggs, milk, salt, and pepper; pour over the vegetables in the skillet.  Cook, stirring for about 2 minutes.  Stir in the rice and cheese, stirring to separate rice grains evenly; heat for 2 minutes more to warm thoroughly.

Serve immediately while hot.

Yield: 6 servings

Tuesday, February 12, 2013


1 pkg (7-oz) small size seashell pasta
2 cups cooked crab meat, chopped
2 cups sliced cauliflowerets
1 medium zucchini, chopped
1/3 cup sliced green onions
1/2 cup mayonnaise
1/2 cup Thousand Island dressing
1 tbsp lemon juice
1/4 tsp pepper

Prepare the pasta according to the package directions; drain.

Transfer drained pasta to a large bowl and combine withe the crab, cauliflower, zucchini, and green onions. 

Blend the mayonnaise, dressing, lemon juice, and pepper until well combined.

Toss the dressing into the pasta mixture until well blended.

Cover and chill before serving.

Yield: 6 to 8 servings.

Monday, February 11, 2013


1/4 cup flour
2/3 cup sugar
1/8 tsp salt
1 tbsp cocoa
2 cups milk
3 egg yolks, beaten well
1 tbsp butter
1/2 tsp vanilla

In a heavy saucepan, combine the flour, sugar, salt, cocoa, and milk, whisk until smooth.  Cook over low heat until thick.

In a bowl, combine 1/2 cup of the hot chocolate mixture into the egg yolks and beat until until combined; pour the egg yolks into the remaining chocolate mixture.  Cook until very thick, stirring to keep smooth.  Add the butter and vanilla, stirring to blend in.

Pour the mixture into a baked pastry shell.  Top with meringue recipe of your choice and bake in a preheated 375 degree oven for 10 to 12 minutes to brown meringue.

If you prefer, you can top pie with whipped cream rather than meringue.

Makes 1 pie.

Saturday, February 9, 2013


Another recipe from my old school.  This recipe was submitted to the Marshall Township PTA 1955 cookbook by Gail Franklin.  I don't think anyone of us "Hilltoppers" have any bad memories of Gail.  She was one of the sweetest, nicest ladies one could ever encounter.  She was the mother of one of my classmates and she was also the school secretary for many years.  Here is her recipe for applesauce cookies:

Heat oven to 375 degrees.  Mix together thoroughly; 3/4 cup soft shortening, 1 cup brown sugar (packed), 1 egg.  Stir in 1/2 cup applesauce.  Sift together 2 1/4 cups floour, 1/2 tsp. soda, 1/2 tsp. salt, 3/4 tsp. cinnamon, 1/4 tsp. cloves, and stir in.  Mix in 1 cup seedless raisins, 1/2 cup chopped nuts, and drop by teaspoonfuls onto greased cookie sheet.  Bake 10 - 12 minutes.  Makes 4 dozen.

Thursday, February 7, 2013


This is another old clipping my mother got from her local newspaper many years ago.  This was a very popular column back then.

Click on the picture to enlarge from easier reading.

Wednesday, February 6, 2013


This is another of the old recipe clippings from my late mother's recipe collection.  This is a clipping from the local hometown newspaper where I grew up in Indiana.  The author says she got the recipe in 1940 from a lady in Indianapolis.

Click on picture to enlarge for reading.

Tuesday, February 5, 2013


This is another recipe from the 1955 Marshall Township PTA cookbook.  This recipe is coutesy of Mrs. Alva Galyan.  I have no idea who she was.  Anyone know or have any ideas?

1 3/4 cups flour
12 egg yolks
1/4 tsp salt
1 1/4 cups sugar
1/2 tsp lemon extract
1 tsp vanilla
2 tsp baking powder
3/4 cup warm water

Add salt and water to eggs.  Beat until it holds up.  Whip in sugar.  Sift flour before measuring.  Add baking powder and sift together.  Fold into the egg mixture.  Add flavoring.  Bake in angel food pan 50 minutes at 325 degrees.