Thursday, August 29, 2013

CRANBERRY CRIMSON MOLD

This clipping is obviously from an old magazine Kraft ad.  I loved it when we had family get-togethers and several of the aunts brought molded salads.

Click on recipe for easier reading.

Wednesday, August 28, 2013

BARBECUED BEEF KABOBS

This recipe is from the Kraft sponsored Bing Crosby TV Special March 20, 1977.

Green bell peppers, cut into square chunks
Carrots, cut into 1 1/2-inch pieces
Beef sirloin, cut into 1-inch cubes
Fresh mushroom caps
Kraft Barbecue Sauce

Parboil pepper 3 minutes and carrots 5 to 7 minutes; drain.

Alternate meat and vegetables on skewers.

Broil 15 to 20 minutes or to desired doneness, turning and brushing with barbecue sauce.  Serve over hot cooked rice or noodles.

OUTDOORS:  Grill over hot coals (coals will be glowing) 10 to 15 minutes or to desired doneness, turning and brushing with barbecue sauce.


Tuesday, August 27, 2013

MONA'S INCREDIBLE CHEESE BISCUITS

ANOTHER OLD RECIPE CLIPPING:



Click on picture for easier reading.

Friday, August 23, 2013

BROWN SUGAR FLUFF FROSTING

I have had this recipe for so many years I have no idea where I got it!

2 egg whites
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1/4 tsp cream of tartar
1/3 cup cold water
dash of salt
1 tsp vanilla

In the top of a double boiler combine the egg whites, both sugars, cream of tartar, cold water, and salt; beat for 1 minute.  Cook the mixture over boiling water, beating constantly until the mixture forms stiff peaks - about 7 minutes.  Remove from the heat (remove top of double boiler from the boiling water - don't just set the pan off the stove).  Add the vanilla and beat until the frosting is of sp

Will frost and fill your favorite 2-layer cake.

Note: File Photo




Thursday, August 22, 2013

RED LOBSTER'S CHEESE BISCUITS IN LOAF FORM

This is not actually a vintage recipe but we have all enjoyed the Red Lobster's biscuits for many years.  Now someone has come up with this replica in loaf form.  I thought it would be an interesting recipe for this blog.

Red Lobster's Cheese Biscuit recipe done in a loaf pan
3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten

Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.



Tuesday, August 20, 2013

BILL GAITHER'S FAVORITE BLACK BEAN SOUP

GAITHER FAMILY RECIPE:
Bill's Favorite Spicy Black Bean Soup*

Ingredients: 

2 pounds dried black beans
2 envelopes Lipton's Onion Soup mix
1 or 2 large Vidalia onions, chopped
1 teaspoon salt (or more to taste)
3 tablespoons olive oil (or more to taste)
1 teaspoon Tony Chachere's Original Creole Seasoning (green label) or to taste
16-ounce jar of salsa (mild or medium spicy, whichever you prefer)

Instructions:

Wash beans in colander with very hot tap water until skins begin to pop open a bit. Place beans and all ingredients except salsa in a large soup pot.

Add water to double the depth of beans. Cook on high until water boils; then turn to low and cook for at least 3-4 hours. Add more water, salt and Tony's if needed. When beans are tender, add jar of salsa.

To serve:

Spoon a mound of hot cooked rice into large soup bowl, then fill bowl with the bean soup. Great with cornbread, too!

*From the Gaither Family Recipes section of 'He Started The Whole World Singing' (book) by Gloria Gaither. Copyright 2004. Used by permission.

Friday, August 16, 2013

KENTUCKY FRIED CHICKEN

I'm sure this is one of those copycat recipes.  I got this from a friend and haven't tried it yet but thought I would go ahead and share it with you.

1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil

For the coating

2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt

Directions:

1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.


Thursday, August 15, 2013

RED CABBAGE AND APPLE SLAW

This slaw is better if made and refrigerated at least 1 hour in advance of serving time.

3/4 cup mayonnaise
1 tbsp sugar
2 tbsps white vinegar
1 tsp salt
1 tsp celery seeds
1 tsp Dijon mustard
dash of pepper
1 small head red cabbage, shredded finely
2 medium Granny Smith apples, cored, sliced thin
1/3 cup finely chopped fresh parsley
Large lettuce leaves to line bowl

Mix the mayonnaise, sugar, vinegar, salt, celery seeds, mustard and pepper together until well blended and smooth.

Lightly mix the cabbage, apples, and parsley together in a large bowl; fold in the dressing mixture until well combined.  Cover and refrigerate at least 1 hour.

To serve line serving bowl with large lettuce leaves and place the slaw into the bowl.




Wednesday, August 14, 2013

Old Fashion Peach Cake

I saw this on pinterest and thought it would be appropriate for this blog.  I contacted Ms Hendon to let her know I was using it and I left her contact information below.  See the picture of the family below (from 1946 I believe.
From Janella Hendon, Dublin, Texas
I found this recipe on a very old hand written sheet of paper in a box of Neva Barbee Bramlett’s things. She made it as a dessert for the family often as long as she lived but seemed to have acquired the recipe in the 1930s.
The cake may be cooked in layers, squares, loaf pan or cup cakes. It is actually better if allowed to season a day or two.
Ingredients
1 1/2 cups cooked peaches – drain, just use the peaches.
2 teaspoons soda
1 teaspoon cinnamon
2 eggs

1 teaspoon allspice
2 cups of flour
1 1/2 cups sugar
3/4 cup butter.
Beat soda and peaches together. It will become very foamy! ( My note – often there is not enough acid to react with the soda in modern canned peaches—- I add 2 tablespoons of lemon juice to the mix for it to foam enough to make the cake rise.
Home canned peaches of earlier years were much more tart.)
Sift the dry ingredients together – cinnamon, allspice and flour.
Cream the sugar and butter together until very light – sugar is dissolved.
Gently mix the peach mixture and flour mixture, alternately, into the creamed sugar and butter. Try to leave the foamy mix intact as much as possible.
Bake at 350 degrees until it tests done with a toothpick. This recipe freezes well – it is a very moist fruity cake.
As You Like It Frosting
1 cup of evaporated milk
1 1/2 cups of sugar
1/2 cup of Coconut
1 stick of oleo (I usually substitute butter)

1 cup of nuts
4 egg yolks
Cook milk, sugar, oleo, and egg yolks until thick. Add nuts and coconut. Let cool and spread on the cake.

- See more at: http://www.texansunited.com/blog/vintage-as-you-like-it-peach-cake-recipe/#sthash.lmWLGfum.dpuf

Tuesday, August 13, 2013

COPYCAT WHITE CASTLE BURGERS

Oh my goodness.  I just came across this recipe posted by my friend Becky Terry and I am so excited.  White Castle Burgers have been my favorites since I was a little girl. Since I live West of the Mississippi we don't have them here.  Right after the 9/11 disaster I was flying back to Texas from Indianapolis.  I had stopped and bought a case to bring home with me.  Airport security was new then with armed soldiers walking around the airport.  The screener said, "Oh ma'am I can't allow you to take those White Castles."  I know I looked terribly disappointed but I wasn't about to question him.  Then he smiled real big and said, "I can't let you take them because I'm hungry and I love them too."  Boy did I ever protect them on that flight! Once in awhile I buy a box of the frozen ones but they just aren't the same.  I can't wait to try these!

1 1/2 pounds hamburger
1 package Lipton onion soup mix
1 tablespoon peanut butter (yes, peanut butter.. trust me)
1/2 cup milk
1 onion, finely chopped
Sara Lee Classic Dinner Rolls (or the really soft small-sized dinner rolls from the bakery), sliced in half
Cheese slices(you can use Kraft Singles or sliced Velveeta cheese.. we used Velveeta)
Instructions

In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out.
Bake at 350 degrees for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor.
Bake for 15 more minutes, remove from oven, then spoon the onions from the edges all over the top of the meat and layer with cheese slices.
Bake another 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.
Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.



SAUERKRAUT SURPRISES

This is a recipe I got in the mail from General Mills in the 1970s.

1 cup sauerkraut, drained and chopped
1 pkg (3-oz) sliced corned beef, finely cut up (about 1 cup)
1 cup dry bread crumbs
1 egg, slightly beaten
1 small onion, finely chopped (about 1/4 cup)
1/4 cup water
2 tablespoons snipped parsley
1 teaspoon prepared horseradish
1 clove garlic, crushed
1/2 teaspoon salt
2 eggs, beaten
1/2 cup dry bread crumbs
Prepared mustard

Mix sauerkraut, corned beef, 1 cup bread crumbs, 1 egg, the onion, water, parsley, horseradish, garlic, and salt; refrigerate at least 1 hour.

Heat oven to 400 degrees.  Shape sauerkraut mixture into 1-inch balls.  Dip balls in 2 beaten eggs, then roll in 1/2 cup bread crumbs.  Bake on ungreased baking sheet until light brown, about 20 minutes.  Serve hot with mustard.
2 to 3 dozen appetizers.

Monday, August 12, 2013

SIMPLY SUMMERY PIE

This is an old recipe clipping from the other side of an almanac calendar.  My grandpa didn't think his life could function without one of those calendars!

Click on the picture for easy reading.

Saturday, August 10, 2013

LIPTON ONION-MUSHROOM MEATLOAF

Going through old recipe clippings and found this one.  I love this meatloaf.


Friday, August 9, 2013

AMAZING COCONUT PIE

I have made these pies for years.  They always go over well at potlucks.

2 cups milk...
3/4 cup sugar
1/2 cup all-purpose baking mix, like Bisquick
4 eggs
1/4 cup (half a stick) butter, softened
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut (sweetened)

Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover. Blend on LOW speed for 3 minutes. pour into a greased 9-inch pie plate. Sprinkle with coconut.

Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown. (It took me closer to 50-55 minutes). Serve warm or cool on a wire rack. Store leftover pie in refrigerator.



Tuesday, August 6, 2013

MEAT BALLS WITH FRENCH CREAM

This recipe is from an old 1963 Better Homes and Gardens cookbook.

1 lb ground beef*
8 stuffed green olives
seasoned flour
1 tablespoon butter or margarine
Hot buttered pilaf or rice
.       .      .
1 tablespoon Worcestershire sauce
2 teaspoons onion juice
1/2 teaspoon dried whole thyme
1 cup light cream or half-and-half
1/2 teaspoon lemon juice

Form meat in 8 balls, shaping each around an olive.  Roll meat balls in seasoned flour.  Brown in butter; then reduce heat and cook 10 to 12 minutes, turning frequently.  When meat balls are done to your liking, lift from skillet and place atop hot buttered pilaf or fluffy rice.

Pour off fat; to browned bits of meat in skillet, add Worcestershire sauce, onion juice, and thyme; cook 1 minute.  Add cream; cook and stir over low heat only until hot through.  Remove from heat and add lemon juice.  At once pour the sauce over the meat balls.  Makes 4 servings.

*If beef is lean, have 3 ounces suet ground with this amount.


Note: You can tell this is an old recipe by the fact that it doesn't recommend lean meat but recommends adding suet!

Monday, August 5, 2013

EASY SLICED APPLE-RAISIN BREAD

I have had this recipe since the early 1970s.  It is so easy, kids love to help with this one.

2 tbsps butter
3/4 cup granulated sugar, divided
1 tsp ground cinnamon
1 apple, cut into thin slices
1/4 cup raisins
1 pkg active dry yeast
3/4 cup warm (105 - 115 degrees) water)
1 tsp salt
2 1/4 cups all-purpose flour
1 large egg
1/4 cup shortening

Melt the butter in a 9-inch square baking pan.

In a small bowl, using a fork, mix the cinnamon with 1/2 cup of the sugar; sprinkle mixture over the melted butter.  Arrange the apple slices in rows over the sugar mixture; sprinkle the raisins over the apple slices.

In a large bowl stir the yeast and water together using a spoon.  Add the remaining sugar, the salt, and 1 cup of the flour; beat 2 minutes or until the batter drops from the spoon in sheets. Add the egg, shortening, and remaining flour; beat until smooth.

Drop the batter by small spoonfuls over the apples and raisins.  Cover pan and let rise in a warm place for 50 to 60 minutes until double in size.

Preheat oven to 375 degrees.

Bake bread at 375 for 30 to 35 minutes until brown.  Immediately turn upside down on plate and remove the pan.

Saturday, August 3, 2013

FRESH CUCUMBER SALAD FOR THE 'FRIDGE'

I am not sure this is a vintage recipe but it reminds me very much of something my late mother made when I was young.  I got this today from my niece's facebook page.

Fresh Cucumber Salad...stays in the frig up to 2 months!

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced bell peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed

Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months

Makes 2 quart jars 
From:

Friday, August 2, 2013

GARLIC-CHEESE MINI BREAD LOAVES

3 1/2 cups buttermilk baking mix
2 1/2 cups shredded sharp Cheddar cheese
1 tsp garlic powder
1/4 tsp ground red pepper
1 1/4 cups milk
2 eggs, beaten

Preheat oven to 350 degrees.
Grease and flour 4 mini loaf pans, 3 1/4 x 6-inches; set aside.

In a large bowl combine the baking mix, cheese, garlic powder, and red pepper.

Add milk and eggs to the dry ingredients mixture; mix only until moistened.

Spoon the batter evenly into the prepared pans and bake at 350 degrees for 30 to 35 minutes or until lightly browned.

Allow bread to cool in the pans for 5 minutes then remove from pans and cool completely on a wire rack.

Great bread for the family or makes great little gifts.



Thursday, August 1, 2013

BUTTERED ZUCCHINI

This simple recipe is from an old 1963 Best Buffets recipe book from Better Homes and Gardens.  Simple but good.  Substitute coconut oil for half the butter and make it a very healthy dish.  Tip: Did you know coconut oil is thought to help prevent dementia and Alzheimer's disease?

8 to 10 small zucchini squash, thinly sliced (about 6 cups)
1/4 cup butter or margarine
1/2 teaspoon salt
Dash pepper

Put zucchini, butter, and seasonings in skillet.  Cover and cook slowly 5 minutes.  Uncover and cook till barely tender, about 8 to 10 minutes more, turning zucchini slices often.

Makes 8 servings.