Tuesday, January 28, 2014

TOMATOES PIQUANT

This is another of the recipe from the 1969 Herbs and Spices cookbooklet I feature from time to time.


Saturday, January 25, 2014

GIANT RAISIN-SUGAR COOKIES

This is another recipe from my 1970 The COOKIE Book pictured below.

1 1/2 cups shortening (use half butter or margarine)
2 teaspoons vanilla extract
1 teaspoon grated orange rind
1 1/2 cups sugar
2 eggs
4 cups sifted flour
2 teaspoons salt
1 1/2 teaspoons baking powder
1/3 cup milk
1/2 cup dark or golden raisins
Raisins for decorating

Cream first four ingredients together. Add eggs; beat until light and fluffy. Sift flour, salt and baking powder together. Add to creamed mixture alternately with milk; mix until blended after each addition.  Stir in 1/2 cup raisins. Chill dough.  Roll small amounts at a time on floured surface to 1/4-in. thickness. Using a 1-lb coffee can, cut into circles. Place on greased cookie sheets. Decorate with raisins. Sprinkle with sugar, if desired. Bake at 375 degrees F. for 10 to 12 min. Makes 1 doz. cookies.



Friday, January 24, 2014

CHOCOLATE CHUNK COOKIE MIX IN A JAR

This is another of the clippings from my late mother's recipe shoebox. Click on the recipe to enlarge for easier reading.


Wednesday, January 22, 2014

AMISH ZUCCHINI CASSEROLE

This is another of my late mother's clippings from her hometown newspaper. She loved collecting the late Amish Cook Elizabeth Coblentz's columns.

Click on recipe to enlarge for easier reading.

Tuesday, January 21, 2014

CREAMY COFFEE PUDDING

1 package (4 serving size) Jell-O pudding-vanilla flavor
1 tablespoon Maxwell House instant coffee
1 1/2 cups milk
1 cup thawed Cool Whip non-dairy whipped topping


  • Combine the pudding mix, instant coffee and milk in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Pour into bowl. Cover surface with plastic wrap and chill thoroughly.
  • Beat chilled pudding slowly with rotary beater or wire whip until smooth. Fold in whipped topping. Spoon into individual dishes. Garnish with grated chocolate or chopped nuts, if desired. Makes 4 servings.
Note: This recipe is from this 1979 recipe book.

Monday, January 20, 2014

AUNT NORMA'S DILL PICKLES

Steve's Aunt Norma gave me this recipe back in the 1970s. This makes wonderful dill pickles.

Click on recipe to enlarge for easier reading.

Sunday, January 19, 2014

CAMPSITE CASSEROLE

This is a recipe my late mother cut from the back side of a Rexall Drugstore Almanac Calendar many years ago.
Click on picture to enlarge for easier reading.

Saturday, January 18, 2014

SHRIMP ETOUFFE

Here is another recipe from the 1967 Better Homes and Gardens cooking with HERBS and SPICES cook booklet.
Click on the recipe to enlarge for easier reading.


Friday, January 17, 2014

THE AMISH COOK'S PIZZA CASSEROLE

This is an old newspaper clipping from my late mother's recipe clipping shoebox. The Amish Cook's column appeared in local newspaper.  Note that before this recipe starts the Amish Cook answers a reader's question about how to cook pork chops.  This is a column by the late Amish Cook Elizabeth Coblentz. The last I heard, her daughter was continuing on with the column.

Click on the picture to enlarge for easier reading.

Wednesday, January 15, 2014

PLAIN WAFFLES

This is another recipe from my 1955 Marshall Township PTA Cookbook. This recipe was submitted by Mrs. Jesse McPike.

6 tbsp. butter
2 tbsp. sugar
2 eggs
1/4 tsp. salt
2 cups flour
4 tsp. baking powder
1 1/4 cups milk

Separate eggs, and beat yolks and whites. Cream shortening, add yolks. Then alternate milk with dry ingredients. Add beaten egg whites last.


Tuesday, January 14, 2014

WEST COAST LAMB

Click on recipe picture to enlarge for easier reading.

This recipe is from this 1967 recipe book.

Saturday, January 11, 2014

SOUR CREAM COOKIES

This recipe is from the 1970 cookie book shown below.  Click on the recipe picture to enlarge for easier reading.






Friday, January 10, 2014

ROCK CANDY

1 3/4 cups granulated sugar
1 1/2 cups water
1/2 cup clear corn syrup
flavorings of your choice
food colors of your choice
powdered sugar for rolling

In a heavy-duty saucepan mix the sugar, water, and syrup; heat to 300 degrees while stirring constantly. Remove from the heat.

Add flavorings of your choice using 2 to 3 teaspoons of extracts or 3 to 4 drops of oils.

Add food colors if desired.

Stir to mix flavorings and/or colors in well and pour into a buttered pan.

When cool enough to handle, cut into small pieces and roll in powdered sugar. Lay on a plate to cool.

Kids love to roll candy pieces in the powdered sugar.


Thursday, January 9, 2014

BASIL CARROTS

2 tbsp butter
6 medium carrots, thinly sliced on the bias
1/4 tsp salt
1/4 tsp dried basil

Melt the butter in a medium skillet; add the sliced carrots.  Sprinkle the salt and basil over all.  Cover skillet and simmer 10 to 12 minutes until carrots are just tender.


Note: This recipe is from a 1967 recipe book from Better Homes and Gardens.

Tuesday, January 7, 2014

TUNA PUFFS

1 1/3 cups water
1/2 tsp salt
1 1/2 cups quick-cooking rice
1 can condensed cream of mushroom soup
1 can (6 1/2-oz) tuna, drained and finely flaked
1 egg
2 tbsp chopped parsley
2 tbsp finely chopped onion
2 tsp lemon juice
1/4 tsp Worcestershire sauce
Dash of black pepper
Approximately 1/2 cup fine dry bread crumbs
Canola oil for frying

Bring the water and salt to a boil in a medium-size saucepan; stir in rice. Cover pan and remove from heat. Let stand for 5 minutes.

Mix together the soup, tuna, egg, parsley, onion, lemon juice, Worcestershire sauce, and pepper in a medium bowl.  Add the rice and mix thoroughly.  Chill mixture for at least an hour.

Shape the chilled mixture into oblong or round croquettes. Roll in the bread crumbs and fry in 400 degree oil, turning to brown on all sides.


Monday, January 6, 2014

LEMON DELIGHT CHEESECAKE

I have had this old hand written recipe for so many years I don't even remember where I got it.


Click on pictures for easier reading.

Saturday, January 4, 2014

NEW ENGLAND CORN CHOWDER

2 slices bacon
1 small yellow onion
2 medium-sized potatoes
3/4 cup water
1 can (16-oz) cream-style corn
1 1/2 cups milk
2 tbsp butter
1 1/4 tsp salt
1/2 tsp sugar (optional)
dash of freshly ground black pepper
chopped parsley for garnish

Dice bacon slices and set aside.

Cut onion into thin slices.

Peel and dice potatoes.

Place bacon in a medium-size skillet and cook over medium heat until the fat starts to cook out; add the onion and cook, stirring often with a wooden spoon, until the onion is golden brown and bacon pieces are crisp.

Add the diced potatoes to the bacon/onion mixture in the skillet; add the water and bring to a boil over high heat. Reduce the heat, cover skillet, and simmer mixture approximately 10 minutes until the potatoes are just getting tender.

Add the corn to the potato mixture; stir in the milk, butter, salt, sugar (if using), and pepper; cover pan and simmer another 5 minutes or until chowder is hot.

Place chowder in serving bowls and sprinkle with the chopped parsley for serving.