Thursday, July 25, 2013


Another of the recipe clippings from mom's shoebox!  This is from our local hometown newspaper when I was growing up in Indiana.
Click on picture to enlarge for easier reading.

Wednesday, July 24, 2013


I just came across this recipe that I have had since the early 70s.  I used to make this and take it to my grandmother's house for our big family Thanksgiving celebrations.

Click on picture for easier reading.

Monday, July 22, 2013


Here is another of the old recipe clippings from my late mother's recipe shoebox.  This clipping doesn't have a date but it is easy to realize how old it is.  This was printed while Jimmy Carter was the Democratic Presidential Nominee!  Click on the picture for enlargement and easier reading.

Saturday, July 20, 2013


How long has it been since you heard the term "Ice Box"?  I can still vaguely remember going into town with my family and picking up the big ice blocks and watching Dad bring them home and carry them into the house with big ice tongs.  There was a door at the bottom of the ice box where he put them.  Can you imagine how inconvenienced we would feel today if we had to do that?

This is another recipe from my Marshall Township 1955 recipe book.  This recipe was submitted by Mrs. Don Fish.  Don was a local farmer and school bus driver whose children attended our school.  I can remember him allowing us to have class parties at his farm and he would take us on hayrides in the Fall.

1 cake yeast
2 cups lukewarm water
1/2 cup sugar
4 tbsp fat
1 tsp salt
7 cups flour

Crumble yeast cake in bowl, add water, sugar, salt.  Add 1/2 of the flour, then the melted fat.  Add rest of flour.  Mold into loaf and let raise until twice its size.  Push down and put in ice box.  Use as desired.  Make into rolls and let stand 3-4 hours.  Bake 20 minutes at 420 degrees.

(I wonder if it was really 420 degrees or if that is a misprint and it was 425 degrees?)

Friday, July 19, 2013


This is another of the old recipe clippings with the old almanac calendar pages on the back.  This is also from my late mother's shoebox of recipe clippings.

Click on picture to enlarge for easier reading.

Wednesday, July 17, 2013


This is a recipe from my cousin Patty. She gave it to me years ago when I made a family recipe book.

1 jar Old English Cheese
1 jar Roka Bleu cheese
1 jar very sharp cheese or 1 jar of cheddar
1 (8-oz) pkg cream cheese
1 tbsp onion, diced
crushed nuts

Bring cheeses to room temperature.  Mix well by hand and set in refrigerator until firm.  When firm, roll into a ball and roll ball in crushed nuts.

Note: I once had a reader ask about jar cheeses.  These are small jars usually located with the snack crackers.

Tuesday, July 16, 2013


These are the recipes on the back on the calendar piece I posted yesterday.

Monday, July 15, 2013


Are you old enough to remember these calendars?  I remember my grandpa did everything according to the Farmer's Almanac and he lived by these calendars.  I was going through some old recipe clippings when I turned the recipe over and found this.  Brought back lots of memories!

Thursday, July 11, 2013


This is another of the old yellowed recipe clippings from my late mother's collection.  According to an article on the back of this clipping it is from an old Indiana Rural News publication.

Click on picture to enlarge for easy reading.

Wednesday, July 10, 2013


This is another of the old recipe clippings from my late mother's "shoebox recipes".  From what is on the back, I believe it is an old Grit recipe.

Tuesday, July 9, 2013

Old Ad From My Hometown

This isn't a recipe but something I came across worth sharing.  This is an ad from the local newspaper in the town where I was born and grew up.  We were so excited when the Satellite opened and we had an actual "fast food" place in town.  This ad is from the mid 1960s.  Imagine buying a ten cent hamburger today!


This is a recipe I got from Jello-O Pudding back in the 1970s.

2 tablespoons light brown sugar
2 tablespoons butter or margarine
1/3 cup chopped nuts
1 lightly baked 9-inch pie shell
1 1/2 cups cold milk
1 cup (1/2 pt) vanilla ice cream, softened
1 pkg (6-serving) Jell-O Instant pudding-butter pecan flavor

  • Combine brown sugar, butter, and nuts in saucepan.  Heat until butter is melted.  Pour into pie shell and bake at 450 degrees for 5 minutes.  Cool.
  • Thoroughly blend milk and ice cream in bowl.  Add pudding mix.  Beat slowly with rotary beater or at lowest speed of electric mixer until blended, about 1 minute.  Pour immediately into pie shell.  Chill until set, about 3 hours.  Garnish with whipped topping and additional chopped nuts, if desired.

Monday, July 8, 2013


Today I came across an old Kraft Grocery Store Recipe Flyer I have had since 1977.  This is the first recipe in the flyer.

1 cup milk
8-oz jar Cheese Whiz Pasteurized Process Cheese Spread
3 cups French or Italian bread cubes
1/2 tsp salt
1/4 tsp dry mustard
dash of pepper
4 eggs, separated

Heat milk and cheese spread over low heat; stir until cheese spread melts.  Add remaining ingredients except eggs; remove from heat.  Gradually add slightly beaten egg yolks; cool.  Fold into stiffly beaten egg whites; pour into a 1 1/2-quart casserole.  Bake at 325 degrees, 50 to 55 minutes or until set.  Serve immediately.  6 to 8 servings.

Sunday, July 7, 2013


This recipe was given to me many years ago by my cousin's wife.  She has been gone close to 30 years but we still enjoy her caramel corn.

2 cups brown sugar
1 cup butter
1/2 cup corn syrup
1 tsp salt
1/2 tsp soda
1/4 tsp cream of tartar
5 to 6 quarts popped corn
1 cup nuts, optional

Mix the brown sugar, butter, syrup, and salt together.  Boil 5 minutes.  Add the soda and cream of tartar; mix well and pour over the popped corn and nuts, if using.

Bake in a large roaster pan in a 200 - 250 degree oven for 1 hour and 15 minutes.  Stir every 15 minutes during baking time.  Spread out and cool on waxed paper on cabinet top.  Seal in airtight container.

Saturday, July 6, 2013


My sister-in-law gave me this recipe many years ago.

1 (8-oz) brick cream cheese
3 pkgs thin pressed ham, chopped
1/4 cup mayonnaise
dash of garlic salt
dash of tabasco sauce
1/2 cup pecans, optional

Mix cream cheese, mayonnaise, salt, and tabasco.  Add ham.  After mixing all ingredients, form into a ball.  Let firm in refrigerator before serving.  Roll in nuts or ham pieces.

Double if a medium ball is desired.

Friday, July 5, 2013


This is another recipe from my old Marshall Township PTA 1955 cookbook.  This recipe was submitted by Anna Stansbury, my beloved 1st grade teacher.

Mix together until shortening is soft,  1 cup lukewarm buttermilk, 1 tsp. sugar, 1/4 tsp. soda, 2 tbsp. shortening, crumble into mixture 1 cake of compressed yeast, stir until dissolved.  Sift together 2 1/2 cups flour, 1 tsp. baking powder, 1 tsp. salt.  Mix in with hand, add 1/4 cup flour if necessary, to make dough easy to handle.  Turn dough on lightly floured board, cover, let stand 10 minutes to tighten up, then knead until smooth and elastic.  Mold into rolls about 1 inch in diameter, place in greased pans, cover with damp cloth, let rise at 85 degrees until double in bulk, bake 15-20 minutes in 400 degree oven.

Thursday, July 4, 2013


I love it when I come across old recipes in my mom's handwriting.  Today I came across this recipe she had written on the back side of a sheet of notebook paper.  It is especially meaningful to me today since she passed away ten years ago today.

Click on the picture for easier reading.

Wednesday, July 3, 2013


This is an old Ft. Worth recipe.

3 to 4 lbs country-style spareribs
oil for browning
1/3 cup chopped onion
1/2 cup water
2 tsp prepared mustard
1 cup ketchup
2 tbsp Worcestershire sauce
1/8 cup apple cider vinegar
2 tbsp brown sugar
1 tbsp flour

Heat the oil in a heavy Dutch oven and brown the ribs.

Mix the chopped onion, water, mustard, ketchup, Worcestershire sauce, vinegar, brown sugar,and flour until well blended.  Pour the sauce over the ribs and simmer until the ribs are tender and the sauce is thickened.

Monday, July 1, 2013


Sour Cream Pie Pastry (check out the recipe on my blog at
4 medium (1 1/2 lbs) tomatoes, peeled, sliced into 1/2-inch thick slices
1/2 tsp salt
1/2 cup mayonnaise
3 green onions, chopped
2 tbsp chopped fresh basil
1 cup (4-oz) shredded Parmesan cheese, divided

Preheat oven to 350 degrees.
Prepare sour cream pastry, fit into a 9-inch pie plate.  Trim and turn edges under; crimp.  Set aside.

Place the sliced tomatoes on a single layer of paper towel and sprinkle with the salt; allow to stand for 30 minutes.

Pat the tomatoes dry using paper towels.

Bake the crust for 10 to 12 minutes, or until browned, at 350 degrees.  Remove from the oven and sprinkle the remaining Parmesan cheese over the bottom of crust.

In a small mixing bowl, stir the mayonnaise, green onions, and basil together along with 3/4 cup of the Parmesan cheese.

Arrange the tomato slices over the Parmesan cheese over the crust.  Spread the mayonnaise mixture over the tomatoes.

Bake at 350 degrees for approximately 35 minutes.  Let cool for 5 minutes before attempting to cut and serve.

If desired, garnish with fresh basil leaves.

This is a recipe from Jasper, Alabama.  I got it from an old Southern Living magazine.