Saturday, June 29, 2013


This is an old recipe I cut out of the Ft. Worth Star Telegram when we moved to Texas back in the early 1980s.  At the beginning of the article Dorothy Owen states that she cut it out of the same newspaper years ago.  I have no idea how old it is, but it must be an old recipe.  Click on the picture to enlarge for easier reading.

Friday, June 28, 2013


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

1 1/2 cups cold milk
1 envelope Dream Whip whipped topping mix
1 package (4-serving )Jell-O instant pudding - chocolate or chocolate fudge flavor
12 ladyfingers, split*

*Or use an 8-ounce pound cake, thinly sliced and cut into strips.

  • Combine milk, whipped topping mix and pudding mix in deep narrow-bottom bowl.  Beat slowly until well blended.  Gradually increase beating speed and beat until mixture will form soft peaks, about 4 to 6 minutes.
  • Line an 8x4-inch loaf pan or 1 1/2-quart loaf dish with wax paper.  Line bottom and sides with split ladyfingers.  Spoon in pudding mixture.  Chill or freeze until firm.  Invert onto serving platter, remove wax paper and cut in slices.  Makes 6 servings.

Thursday, June 27, 2013


This recipe is from a 1971 Betty Crocker's Bisquick Cookbook titled, HOLIDAY HOSPITALITY.

1/4 cup butter or margarine, softened
3/4 cup sugar
1 egg
1 2/3 cups Bisquick baking mix
1 cup cut-up dates
1/2 cup chopped nuts

  1. Mix butter, sugar and egg; stir in remaining ingredients.
  2. Spread dough in greased square pan, 8x8x2 inches.
  3. Bake 25 minutes.  Cool and cut into bars, 2x1 1/2 inches.  If you like, sprinkle with confectioners' sugar.
2 dozen.


This is another recipe from the 1955 Marshall Township PTA Cookbook from my late mother's things.  This recipe is from the Mrs. David Davis.  Her husband was my 5th grade teacher and their daughter was one of my classmates.  Mrs. Davis was also the aunt of our member Patti Davis Crane.

2 cups brown sugar
1/2 scant cup butter
3 cups water

Put in bread pan and let boil.

1 tbsp. butter
1/2 cup brown sugar
2 tsp. baking powder
1/2 pkg. dates
1/2 cup milk
1 cup flour
1/2 cup nuts

Mix batter and drop off tablespoon into hot sauce.  Bake about 40 minutes.

Wednesday, June 19, 2013


I have had this recipe since the 1970s.  I got it from a small Jell-O cookbook.

1 cup unsifted all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
1/3 cup butter, margarine, or vegetable shortening
1/2 cup creamy or chunky peanut butter
1 pkg (4-serving size) Jell-O instant pudding-vanilla flavor
1 egg

  • Mix flour, baking soda, and salt.
  • Cream butter.  Blend in peanut butter and pudding mix.  Add egg and beat until light and fluffy.  Gradually add flour mixture, beating after each addition until smooth.  Shape dough into small balls and place on greased baking sheets.  Flatten balls with fork.  Bake at 375 degrees for 10 to 12 minutes, or until lightly browned.  Cool on racks.  Makes 2 1/2 dozen.

Tuesday, June 18, 2013


I found this clipping the old old shoebox of recipe clippings that belonged to my late mother.  Elizabeth Coblentz has since past away but last I heard her daughter was carrying on the column.  We have always had a large Amish population in Indiana and they are great cooks!

Click on the picture to enlarge for easier reading of this Apple Stuffed Pork Chops recipe.

Monday, June 17, 2013


This is another recipe from friend Patti Crane and her late mother's Red Cross Cookbook.  She says her mother made these for all the family occasions and they are very good.

Thanks Patti for sharing these delicious old recipes!!

A friend in Indiana found her late mother's Red Cross cookbook.  Her mother had included a note that this is a great recipe.


Friday, June 14, 2013

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This is a recipe I have had as long as I can remember.  There are no instructions listed but you bake in a9 x 13-inch greased and floured pan until a toothpick inserted in the center comes out clean.

Click on recipe to enlarge for easier reading.

Tuesday, June 11, 2013


This is another of the old recipes from my late mother's shoebox of recipes.  I suppose it is called crazy crust because it makes its own crust as it bakes.

4 eggs
2/3 cup sugar
1/8 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 cups milk
2 heaping tablespoons flour

Beat the eggs slightly, add sugar, salt, nutmeg, cinnamon, and flour, then beat.  Add the milk.  Grease a 9-inch pie plate and pour in the mixture.  Bake in 375 degree oven for about 30 minutes or until a knife inserted in the custard comes out clean.

Monday, June 10, 2013


Another recipe from my 1955 PTA cookbook.  This is another roll recipe from Mrs. Wm. McKee Anderson.

Mix together 1 cup buttermilk (lukewarm and thick), 1/4 tsp. soda, 1 tsp. sugar, 1 tsp salt and crumble 1 cake yeast into the mixture. (If dry yeast is used, dissolve in 2 tbsp. water.)  Stir until dissolved and add 3 tbsp. soft shortening.  Stir in 2 1/2 - 2 3/4 cups flour, mix and knead and shape into rolls.  Let rise and bake 15-20 minutes in 400 degree oven.

Saturday, June 8, 2013


This old fashion green bean casserole is made without soup or a sauce.

2 lb fresh green beans
2 tbsp finely chopped onion
2 tbsp olive oil
1 tbsp vinegar
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
2 tbsp dry bread crumbs
2 tbsp grated Parmesan cheese
1 tbsp butter, melted

Cook the beans in a saucepan with water until crisp tender; drain.

Heat oven to 350 degrees.

Add the onion, oil, vinegar, garlic, salt, and pepper to the drained beans; toss to coat.

Place the beans in an ungreased* 2-quart casserole dish.

Toss the bread crumbs and cheese with the butter and sprinkle over the bean mixture.

Bake uncovered for 20 to 25 minutes or until golden brown at 350 degrees.

*I prefer to very lightly spray my dish with a modern product, nonstick cooking spray.