Sunday, September 24, 2017

DARK SPICE CAKE

This is an old "church" recipe from Iowa.

1 cup white sugar
1 cup raisins
1 cup water
1/3 cup lard
1 tsp nutmeg
1 tsp ground cloves
1 tsp cinnamon
1 tsp baking soda
1/2 cup cold water
1 tsp baking powder
2 cups flour

Preheat oven to 350 degrees.

Boil together sugar, raisins, 1 cup of water, lard, nutmeg, cloves, and cinnamon until the raisins soften, about 5 to 10 minutes. Allow the mixture to cool. Mix the soda in the 1/2 cup cold water and add to the raisin mixture. Add the baking powder and flour. Stir all ingredients together and pour into a well greased and floured 8 x 11-inch pan. Bake until done. This is not a typing mistake; no eggs or milk are used in this recipe. 
 File Photo for reference only.

Saturday, September 23, 2017

VELVET CRUMB CAKE

This old recipe was found in my mother's recipe box. It was written on a sheet of paper from an old fashion writing tablet and indicates it is from Edith. Since my mother had an Aunt named Edith, I assume this recipe was from her.

1 1/3 cups baking mix such as Bisquick
3/4 cup sugar
3 tbsps shortening
1 tsp vanilla
1 egg
3/4 cup milk

Mix all ingredients together and bake in a 350 degree oven for 35 to 40 minutes. Makes a small cake so use an 8-inch square pan, greased and floured.

Broiled Topping for Crumb Cake:
3 tbsp softened butter
1/3 cup brown sugar
2 tbsp milk or cream
1/2 cup coconut
1/4 cup chopped nuts

Mix altogether and spread on warm cake. Put under broiler until brown; approximately three minutes.

Note: Photo from Betty Crocker (Bisquick)

Friday, September 22, 2017

SWISS BROCCOLI SOUP

This recipe was on an old yellowed newspaper clipping in a box of recipes from my late mother's estate. I have no idea what newspaper it came from. The picture is a modern day one from The Huffington Post.

1 cup instant nonfat milk
3 tbsps flour
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp garlic powder
2 1/4 cups water
1 can (10-oz) condensed chicken broth, undiluted
1/4 cup butter
1/4 cup chopped green onion
1 pkg (10-oz)frozen chopped broccoli, cooked and drained
1 1/2 cups shredded Swiss Cheese

Combine the dry milk, flour, salt, pepper, and garlic powder together in a 3-qt heavy saucepan. Stir in the water and chicken broth, whisking until smooth. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. In another pan, saute onion in butter until tender--about three minutes. Stir the onion/butter and broccoli into the thickened mixture. Remove from the heat and slowly stir in the cheese until all cheese is melted. If necessary, return to a low heat to get cheese melted. Do not boil! Serve immediately.

Wednesday, September 20, 2017

ESCALLOPED CORN

2 eggs
1 can (#2 size) cream-style corn
1/2 tsp salt
1 cup milk
1 cup crushed soda crackers
2 tsp sugar
2 tbsp melted butter
1/8 tsp pepper

Beat eggs slightly. Add corn and milk; mix well. Add salt and sugar to mixture and blend in. Add the crackers, butter, and pepper to the corn mixture. Mix well and pour into a buttered 5 1/2" x 9 1/2" glass baking dish. Bake in a 350 degree oven for about 45 minutes.

Yield 4 to 6 servings.

Note: File Photo

Monday, September 18, 2017

OLD FASHION GINGER CRISPS

This old recipe was given out by a Lard company. Please note that you can substitute shortening for the lard.

2 cups flour
1 tsp baking soda
1 1/4 tsps ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
2/3 cup lard
1 cup sugar
1 egg
1/4 cup molasses
2 tbsps water
1/3 cup sugar

Sift together flour, baking soda, ginger, cinnamon, cloves, and salt. Cream lard and 1 cup sugar. Add egg, molasses, and water; beat thoroughly. Stir sifted dry ingredients into creamed mixture, mixing well. Shape dough into balls about the size of a small walnut and roll in the 1/3 cup of sugar. Place on cookie sheet about 2-inchs apart. Bake in a moderate 350 degree oven for 12 to 15 minutes.

Yield: 4 dozen cookies

 file photo

Friday, September 15, 2017

GROUND BEEF SKILLET DINNER OVER NOODLES

This recipe is from a 1986 newspaper clipping.

2 cups coarsely chopped tomatoes
1/2 cup water
1 1/2 tsp oregano
1/4 tsp thyme
1/4 tsp pepper
1 tbsp vegetable oil
1 lb lean ground beef
1 cup chopped onions
1 crushed garlic clove
1 diced green bell pepper
1 cup sliced celery
1/4 cup chopped fresh parsley
8-oz broad noodles, cooked and drained

Combine the tomatoes, water, oregano, thyme, and pepper in a small bowl and set aside. Heat oil in a large heavy skillet. Add ground beef to the skillet and stir constantly until crumbly and no longer pink. Remove meat from skillet with a slotted spoon and set aside. Add the onion, garlic, bell pepper, and celery to the skillet. Saute until the vegetables are tender. Cover the skillet and cook mixture about 7 minutes over low heat, stirring occasionally. Add parsley to the skillet. Return the meat to the skillet and add the tomato mixture. Cook mixture for several minutes until hot and bubbly. Serve over the hot cooked noodles.

Yield: 4 servings

 Note: File Photo

Thursday, September 14, 2017

HERSHEY'S CHOCOLATETOWN PIE

This recipe is from an old Hershey's recipe give-away.

9-inch unbaked pastry shell
1/2 cup butter or margarine, softened
2 eggs, beaten
2 tsps vanilla extract OR 2 tbsps bourbon
1 cup sugar
1/2 cup all-purpose flour
1 cup HERSHEY'S Semi-Sweet Chocolate Chips or Mini Chips
1 cup chopped pecans or walnuts
Festive Whipped Cream (optional, recipe follows)

Prepare pastry shell; set aside. Heat oven to 350 degrees.

In a small mixer bowl, cream butter; add eggs and vanilla or bourbon. Combine sugar and flour; add to the creamed mixture. Stir in chocolate chips and nuts; pour into the unbaked pastry shell. Bake 45 to 60 minutes or until golden. Cool about one hour; serve warm. Garnish with Festive Whipped Cream, if desired. Makes 8 to 10 servings.

FESTIVE WHIPPED CREAM:

In a small mixer bowl, combine 1/2 cup chilled whipping cream, 2 tablespoons confectioners' sugar and 1/4 teaspoon vanilla extract or 1 teaspoon bourbon. Beat mixture until stiff. Yield: about 1 cup topping.

Note: File Photo

Wednesday, September 13, 2017

HOLIDAY NOODLES

This is an old recipe from Reames Frozen Noodles. Mr. Reames was a personal friend of mine and he and his wife shared many recipes with me. Unfortunately, we lost Bill in 2008. But we will continue to enjoy his noodles forever. Thanks, Bill and Betty!

1/3 cup butter
1 cup thinly sliced celery
1/2 cup chopped onion
8 cups ready-to-serve chicken broth
1 pkg (16 oz) Reames Frozen Egg Noodles
1/2 tsp salt, if desired
1/4 tsp pepper
2 cups cubed cooked turkey (or chicken)
1/4 cup chopped fresh parsley
Parsley sprigs for garnish, if desired
1 tsp ground sage, optional

Heat butter in a Dutch oven over medium heat until melted. Add celery and onion; cook about 3 to 5 minutes or until tender; stirring occasionally. Add broth and bring to a boil. Stir in noodles, salt, and pepper. Simmer, uncovered, about 35 minutes or until the noodles are tender. Stir mixture occasionally during cooking. Stir in turkey and parsley; heat through. Garnish with parsley sprigs, if desired.
Add sage with salt and pepper, if desired.

Note: To thicken slightly, stir together 1 tablespoon flour and 1/4 cup cold water until smooth. Stir into turkey and noodles. Bring to a boil and cook about two minutes or until smooth and thickened, stirring constantly.

Tuesday, September 12, 2017

RAISIN APPLE PIE

This recipe is from an old grocery store give-away recipe fold-out. It is from some Lard Company. That tells you it has to be old. How long has it been since you saw something like that?

4 cups sliced tart cooking apples
1 cup raisins, plumped*
1/2 to 3/4 cup sugar (depending on sweetness of apples)
2 tbsp flour
1/4 tsp salt
1 tbsp lemon juice
1 tsp grated lemon peel
Pastry for a double-crust 9-inch pie
1 tbsp butter or margarine
1 tbsp milk

Combine apples and raisins. Mix sugar, flour and salt; add to apples and raisins. Add lemon juice and peel and mix well. Place the apple raisin mixture in a pastry lined 9-inch pie pan. Dot mixture with butter or margarine. Top with another pastry circle. Fold the bottom pastry over the edge of top pastry and crimp edges together to seal. Cut small slits in top pastry to allow pie to breathe. Brush top with milk and sprinkle lightly with sugar. Bake in a moderate oven, 375 degrees, for 45 to 50 minutes, until lightly browned and filling is bubbly.

*To plump raisins, cover with 1 cup boiling water and let stand for 10 minutes. Drain raisins thoroughly before using.

This is a file photo.

Thursday, September 7, 2017

REFRIGERATOR COOKIES

This recipe is from an old Pillsbury cookbook. It doesn't have a date but the original price on the front is .15. I would say the book is quite old!

2 1/4 cups sifted all-purpose flour
1 tsp baking powder
1/2 tsp salt
2/3 cup butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 tsp vanilla extract
3/4 cup finely chopped pecans

Sift together flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the butter, granulated sugar and brown sugar. Cream mixture well and add egg and vanilla; beat well. Blend the dry ingredients into the creamed mixture; mix thoroughly. Add in the pecans and mix in well. Divide the dough into two equal parts. Place each part on a sheet of waxed paper and shape into a roll 1 1/2-inches in diameter. Wrap in waxed paper and chill for several hours or overnight. Dough should be chilled thoroughly. To bake, preheat oven to 425 degrees, remove dough from the refrigerator and cut into slices about 1/8-inch thick. Place on ungreased baking sheets and bake in a hot oven of 425 degrees for 5 to 7 minutes.

VARIATIONS:
Chocolate Nut: Blend 2 squares of unsweetened melted chocolate in with the egg and vanilla. Bake at 400 degrees.

Coconut: Omit the nuts and blend 3/4 cup shredded coconut, chopped fine, in with the dry ingredients.

Orange-Nut: Add 1 tablespoon grated orange rind in with the nuts.

Lemon-Nut: Add 1 tablespoon grated lemon rind in with the nuts.

Spice: Sift 1 teaspoon Cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves in with the dry ingredients.

Note: File Photo

Friday, September 1, 2017

CRANBERRY ORANGE BREAD

This is a 1970s recipe from Kraft Foods.

3 cups flour
3/4 cup sugar
1 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup 100% pure orange juice
1/2 cup Squeeze Parkay Margarine
2 eggs
1 1/4 cups cranberries, coarsely chopped
1/2 cup chopped nuts

Preheat oven to 350 degrees.

In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. Add orange juice, margaarine, and eggs; mix just until moistened. Stir in the cranberries and nuts. Pour batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean.

Note: File Photo

Thursday, August 31, 2017

CHOCOLATE CHIP DATE CAKE

This recipe is from an old church cookbook.

1 cup chopped dates
1 1/2 cups boiling water
1 tsp baking soda
1/2 cup shortening
1 cup sugar
2 eggs, well beaten
1 1/4 cups + 3 tbsps all-purpose flour
1/4 tsp salt
1/3 tsp baking soda

Preheat oven to 350 degrees.

Place dates and 1 teaspoon baking soda in a mixing bowl. Pour boiling water over the dates. Set aside to cool. In a large mixing bowl, cream together the shortening and sugar. Beat eggs into the creamy sugar mixture. Add date mixture to the sugar mixture and mix well. Sift together the flour, salt, and 1/3 teaspoon baking soda. Add to the other ingredients and mix well. Pour into a greased 9 x 13-inch baking pan. Sprinkle with the topping recipe below.

TOPPING:

1 pkg (6-oz) chocolate chips
1/2 cup sugar
1/2 cup chopped nuts

Mix all ingredients together and sprinkle over the cake before baking. Bake in 350 degree oven for 35 to 40 minutes.
 

Wednesday, August 30, 2017

BROCCOLI AND CORN SCALLOP

This recipe is from an old Kraft Foods promotional give-away from December 1977.

2 tbsps chopped onion
2 tbsps Parkay margarine
1 tbsp flour
1 1/4 cups milk
8-oz pkg shredded Natural Monterey Jack cheese
12-oz can whole kernel corn, drained
1/2 cup cracker crumbs
2 (10-oz each)pkgs frozen broccoli spears, cooked and drained

Saute onion in one tablespoon of the margarine until onion is tender. Blend flour in with the onion. Gradually add the milk; cooking and stirring constantly, until thickened. Add cheese to the milk mixture, stirring until cheese is melted. Stir in corn and 1/4 cup of the crumbs. Arrange broccoli in an 11 3/4 x 7 1/2-inch baking dish. Pour cheese sauce over broccoli. Toss remaining crumbs and remaining margarine together and sprinkle over the casserole. Bake at 350 degrees for 30 minutes.

Note: Can be made ahead, covered and refrigerated overnight (unbaked). Bake, uncovered, at 350 degrees for 45 minutes.

Note: File Photo

Tuesday, August 29, 2017

CARAMEL APPLES

6 apples
1 pkg (14-oz) individually wrapped caramels, unwrapped
2 tbsp milk

Wash and dry apples; remove stems. Place a craft stick in the top of each apple.

Butter a baking sheet or cover with waxed paper.

Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.

Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Note: File Photo
 


MS. NINA'S SOUR CREAM CHOCOLATE CAKE

2 cups sugar
1 cup sour cream
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup cocoa
1 1/4 tsps baking soda
1/2 tsp salt
1 cup boiling water

Preheat oven to 350 degrees.

Mix sugar, sour cream,eggs, and vanilla together; mix well. Sift the flour, cocoa, baking soda, and salt together and add to the sugar mixture. After both mixtures are well blended, pour in the boiling water. Stir together to mix well. Pour into a greased 9 x 13-inch pan. Bake at 350 degrees for 30 to 35 minutes.

Frost as desired.

 Note: File Photo

BUTTER CARAMELS

This recipe for old-fashion butter caramels is from an old church cookbook.

1 quart heavy cream
1 lb butter
4 cups granulated sugar
3 1/2 cups white corn syrup
1 lb pecan halves, chopped, optional
vanilla

In a heavy saucepan, combine heavy cream, butter, sugar, and corn syrup. Bring to a gentle boil and boil without stirring until a firm ball forms in cold water (this will take an hour or so). Remove pan from the heat and add nuts and some vanilla to taste. Mix well. Pour into a cookie sheet that has sides. Let stand overnight. Cut into pieces and wrap in waxed paper.

Note: File Photo

Saturday, August 26, 2017

BARBECUED PORK STEAKS

This recipe is from an old pamplet from the National Pork Producers Council.

4 pork blade steaks, cut 1 to 1 1/4-inches thick
1/2 cup bottled barbecue sauce (your choice)
1/3 cup honey
1 tbsp Worcestershire sauce
1 tsp garlic salt
1/2 tsp prepared mustard

Pound steaks with a meat mallet. For sauce, in a small bowl combine the barbecue sauce, honey, Worcestershire sauce, garlic salt and prepared mustard; mix together well.

Place steaks on grill about 4-inchs above slow coals.* Cook about 20 minutes on each side. Brush steaks with sauce and continue cooking 10 to 20 minutes more, turning occasionally and brushing with more sauce.

Yield: 4 servings

Note: In today's modern kitchen many cooks now have indoor grills. Adjust cooking instructions to your grill.

Thursday, August 24, 2017

MACADAMIA NUT FUDGE


This recipe is from the "Christmas Recipes" section of an old Indiana newspaper. The photo is a file photo from the internet. I believe it is from shugarysweets.com

3 cups crushed macadamia nuts*, divided
4 1/2 cups granulated sugar
1/2 cup sweet butter
1 can (12-13-oz)evaporated milk
12-oz German Sweet Chocolate Squares, chopped
1 pkg (12-oz) semisweet chocolate chips
1 jar (7-oz) marshmallow creme
1 tsp salt (omit if using salted nuts)
2 tsp vanilla extract

*To crush macadamia nuts, place in a plastic zip top bag and pound with a mallet or rolling pin.

Grease two 9-inch square pans or line them with waxed paper. Combine sugar, butter, and milk in a heavy saucepan. Bring to a gentle boil. Cook for 5 minutes, stirring constantly. Remove from the heat and add the remaining ingredients except for 1 cup of the nuts. Beat to mix well. Pour fudge into prepared pans; sprinkle the remaining nuts over the top of the fudge. Using the back of a large spoon, press nuts lighly into fudge. Chill until firm. Cut into squares.

Note: Toasted pecans are a good substitute for Macadamia nuts, if you prefer pecans.

Yield: Approximately 5 pounds

Wednesday, August 23, 2017

PINEAPPLE PIE (FROM FAVORITE RECIPES FROM MAMA CASH'S KITCHEN)

Supposedly this recipe was a favorite of Johnny Cash's mother.

1 1/2 cups sugar
1/2 cup butter
1 cup crushed pineapple
3 tablespoons flour
1 teaspoon vanilla
2 eggs
1 unbaked pie shell




Beat together all ingredients.
Pour into unbaked pie shell and bake 50 minutes in 350-degree oven or until it sets and is brown.

Note: File Photo of this recipe.

Monday, August 21, 2017

DATE PECAN BALL COOKIES

This recipe was cut from some type of old box. I would imagine it was a box of dates,however, I can't say for sure.

1 cup butter, softened
1/2 cup sugar
2 tsp vanilla
2 cups sifted flour
2 cups ground pecans
1 cup whole date, cut up

Cream butter and sugar together. Add vanilla to sugar mixture and stir to mix in. Add the flour and mix well. Fold the pecans and dates into the mixture. Using a teaspoon, take dough into your hands and roll into balls. Refrigerate balls for 1 to 2 hours. Bake balls in a preheated 350 degree oven on a greased cookie sheet for approximately 20 minutes. Remove cookies from pan and roll into powdered sugar. After cookies have cooled, sprinkle more powdered sugar over them.

Note: File Photo

Thursday, August 17, 2017

BLUE RIBBON HAM CASSEROLE

I believe, but cannot say for sure, that this recipe was cut from the back of an old Parkay Margarine package.

1/4 cup chopped green bell pepper
1/4 cup chopped onion
1 tbsp Parkey margarine
1/2 lb Velveeta pasteurized process cheese spread, cubed
1/4 cup milk
3 cups chopped cooked potatoes
3/4 cup chopped ham
1/4 tsp salt

Saute green pepper and onion in margarine. Add process cheese spread and milk; stir until completely melted. Add remaining ingredients; mix well. Heat, stirring constantly, until bubbly and heated through. 4 to 6 servings

Note: Photo Courtesy of Pillsbury.

Monday, August 14, 2017

TURKEY AND DRESSING SKILLET DINNER

This recipe is on an old, yellowed, torn newspaper clipping titled 'The Cook's Corner'.

1/3 cup butter or margarine
1/2 cup shredded carrots
1/3 cup chopped onion
1 pkg. (8-oz) cornbread stuffing mix
2 cups chopped or shredded turkey
1 can (10 1/2-oz) condensed cream of chicken soup
1 cup water
1 tsp poultry seasoning
1 1/2 tsps parsley flakes

In a large skillet, melt butter or margarine over medium-low heat. Add carrots and onion; saute until carrots are tender. Reduce heat to low. Stir in the stuffing mix and the turkey. In a medium mixing bowl, combine the soup, water, and poutry seasoning; mix with a fork or wire whisk to blend. Add the soup mixture to the skillet and stir to mix well. Heat through, uncovered, for about 10 to 15 minutes, stirring occasionally until done. Reduce heat to lowest setting to keep warm for serving as this dish is best served warm.

Note: One package of herb seasoned stuffing mix can be substituted for the cornbread stuffing mix. Omit the poultry seasoning.

Note: This file photo is for reference only. It is not a picture of this recipe.

Monday, August 7, 2017

ZUCCHINI CHEESE CASSEROLE

This recipe is an old newspaper clipping--I have no idea what newspaper.

1 1/2 qts (6 cups) peeled, seeded, diced zucchini
2 eggs, beaten
1/4 cup evaporated milk
3/4 cup Ritz style cracker crumbs
6 tbsp melted butter or margarine
8-oz pkg shredded cheddar cheese

Preheat oven to 325 degrees.

Mix together all ingredients except one-half of the cheese. Pour mixture into a 9-inch square baking dish that has been lightly greased. Top with the remaining cheese. Bake at 325 degrees for 45 minutes or until zucchini is tender and casserole is bubbly.

Note: File Photo

Friday, August 4, 2017

MARY ESTHER'S CHICKEN CASSEROLE

6 to 8 pieces chicken, white or dark
1 pkg (8-oz) egg noodles
1/4 cup butter
2 medium onions, chopped
3 tbsp flour
2 cup milk
2 tbsp parsley flakes
1 3/4 tsp salt
1/8 tsp pepper
2 tsp Worcestershire sauce
1 cup cottage cheese (small curd)
1 pkg (10-oz) frozen peas
1 1/2 cups sliced carrots, cooked
1 cup shredded cheddar cheese
3 tbsp Miracle Whip

Cook chicken and remove from bone. Cook the noodles. Set to one side while preparing the sauce. To make sauce: Melt the butter and add onions, saute just until onions are slightly cooked. Stir in flour and cook for about 1 minute. Add milk, parsley and the seasonings. Cook until smooth. Combine chicken, noodles, vegetables, and the Worcestershire sauce, cottage cheese and the Miracle Whip. Bake in a large casserole covered for 25 minutes at 350 degrees. Remove cover and sprinkle with the cheddar cheese and continue baking five more minutes or until cheese is melted.

Note: File Photo

Thursday, August 3, 2017

MAKE WAY AHEAD FROZEN SALAD

This salad recipe is from an old rural farm newsletter. It is a perfect "make ahead" salad for holidays and other busy times as it requires freezing and can be kept for weeks in the freezer. That makes it a great dish to keep in the freezer to pull out when a dish is needed unexpectedly.

2 (8 oz. each) pkgs cream cheese
1 cup sugar
Mix together well.

In another bowl, mix together the following ingredients:
1 cup drained crushed pineapple
1 cup maraschino cherries
1 cup chopped pecans
1 cup drained fruit cocktail
1 cup miniature marshmallows
Mix well. Add to the first mixture. Fold in one large container frozen whipped topping, thawed. Pour into a large freezer-safe dish, cover tightly and freeze. Set out of freezer a few minutes before serving. Keeps a long time in the freezer.

Yield: 12-14 servings


 Note: File photo

Saturday, July 29, 2017

SAUSAGE OVEN PANCAKE

This recipe clipping appears to have been cut from some type of community-type newsletter. Otherwise, I have no idea where it came from. It was in my late mother's recipe collection.

8-oz pkg brown 'n serve type sausage links
1 cup pancake mix
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup milk
1 egg
1/2 cup chopped apple

Preheat oven to 450 degrees.

Brown sausages according to the package directions. In a mixing bowl, combine pancake mix, cinnamon, nutmeg, milk and egg. Mix the batter until smooth. Lightly toss apple in mixture. Pour into a well-greased 10x6x1 1/2-inch baking dish. Arrange sausages on top. Bake at 450 degrees for 20 minutes. Serve hot with maple syrup.

Yield: 5 servings

Note: File Photo of Similar Recipe

Friday, July 28, 2017

PINK FLANNEL HASH WITH EGGS

This old recipe was a clipping I found in a box of my late mother's recipes. I have no idea where this clipping originated.

1/3 cup butter or margarine
1 cup chopped onion (1 large)
2 cups finely chopped red bell pepper
1/2 tsp Tabasco sauce
2 cups Idaho frozen southern style hash brown potatoes
1 can (6 1/2-7 oz) tuna, drained and flaked
4 eggs

In a large shillet melt butter; saute the onions and peppers until crisp tender. Stir in Tabasco sauce and potatoes. Cook over medium heat, stirring often, until potatoes are tender and golden (about 15 minutes). Stir in tuna. Make four wells in potato mixture; break one egg into each well. Cover and cook 3 to 4 minutes or until eggs are set. Garnish with fresh parsley.

Yield: 4 servings.
Note: File Clip Art

Thursday, July 27, 2017

PINEAPPLE SALAD

This recipe is from a very old grocery store recipe give away.

1/4 cup chopped almonds
1/4 cup mayonnaise
1 tsp lemon juice
1 pineapple, cubed

Combine all ingredients and toss lightly. Serve chilled on lettuce leaves.

Note: File photo

Wednesday, July 26, 2017

SPARERIBS-CABBAGE 'N KRAUT

This recipe came with my mother's first CROCK-POT many years ago.

3 to 4 lb lean pork spareribs, cut into serving size pieces
salt to taste
pepper to taste
1 small can sauerkraut
1/2 small head of cabbage, thinly sliced
1 large onion, thinly sliced
1 apple, quartered, cored, and sliced
1 tsp caraway seeds or dill weed
1 cup water
1 tsp salt

Sprinkle spareribs with salt and pepper to taste. Brown spareribs for 30 minutes in a heavy skillet or broiler pan. Put alternate layers of spareribs, sauerkraut, cabbage, onion,and apple in CROCK-POT. Add caraway seeds or dill weed to the water and pour over all. Cover and set to Low for 6 to 8 hours or high for 4 to 5 hours. Stir several times during the cooking process if using the high setting.

Monday, July 24, 2017

APPLE RAISIN HERB STUFFING & TURKEY

This recipe is from a rural Midwestern Electrical Co-op Newsletter.

12-14 lb turkey, thawed
8 cups dried bread cubes (10-13 slices of bread)
3 cups Granny Smith apples, cored and chopped
3/4 cup golden raisins
1/3 cup chopped onion
1/3 cup chopped fresh parsley
1 1/2 tsp rubbed sage
1 tsp dried thyme
1 tsp dried rosemary
1 cup chicken broth
6 tbsp margarine, melted

Combine bread cubes, apples, raisins, onion, parsley and herbs. Add broth and margarine. Toss to mix. Stuff seasoned turkey and roast according to turkey package directions.


 This is a file photo from cdkitchen

Sunday, July 23, 2017

TURKEY-RICE CASSEROLE

This recipe is from an old Southern Indiana Electric Co-op Newsletter.

2 cans cream of mushroom soup
1 can evaporated milk
2 cups diced or shredded turkey (or chicken would be fine)
1 cup processed, pasteurized cheese, cubed
2 cups frozen broccoli
4 cups cooked rice (any style)
Season to taste with the following spices:
salt
pepper
garlic powder
onion powder or dried onion flakes
(My family loves cheese so I always sprinkle a little cheese over the top the last 5 minutes of baking.)

Preheat oven to 350 degrees. In a medium saucepan, heat soups, milk, turkey, cheese, and broccoli. Stir often. Add seasonings. Butter a baking dish and spoon rice into the prepared dish. Pour the sauce over the rice and gently mix together. Bake 20 minutes or until bubbly.

 Note: File Photo


Saturday, July 22, 2017

AUNT BARBARA'S CHOCOLATE CHIP BARS

This recipe was cut from a 1970s egg carton.

1 cup sugar
1 cup brown sugar
3 large eggs
1 cup vegetable oil
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
1 tsp vanilla
1 cup chopped pecans, optional

Mix sugar, brown sugar, eggs, and vegetable oil together in a large mixing bowl. Add the flour, bakings soda, baking powder, and salt. Mix to blend well. Add chocolate chips, vanilla, and pecans, if desired. Stir to mix in well. Pour into a greased and floured 2-inch deep 9x13-inch pan. Bake in a 350 degree oven for 35 to 40 minutes. Cool one hour before cutting into bars.

Note: File Photo

Wednesday, July 19, 2017

PENUCHE

This old fashioned candy recipe is from an old church cookbook.

4 1/2 cups brown sugar
1 cup evaporated milk
1/4 lb butter or margarine
1/4 tsp salt
1 tsp vanilla
2 cups chopped nut meats

Cook brown sugar, milk, butter or margarine, and salt, stirring until the sugar is dissolved. Cook at medium heat to the soft ball stage. Remove from the heat; cool. Add vanilla and nut meats. Beat till thick. Pour into a buttered pan and when cool, cut into squares.

Makes 3 pounds.

 Note: File Photo

Monday, July 17, 2017

OLD FASHION GINGERBREAD

2 eggs
1 cup sugar
1/2 cup shortening
1 cup molasses
1/2 cup sour milk with 1 tsp soda*
2 1/4 cups flour
1 tsp baking powder
1 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 1/2 tsp ginger
1 cup hot water or hot coffee

Preheat oven to 350 degrees.

Mix eggs, sugar, shortening, molasses, and milk thoroughly. Add flour, baking powder, salt, cloves, cinnamon, and ginger. Mix into sugar mixture; mix well. Add the hot water or coffee; blend thoroughly. Grease and lightly flour a 9 x 13-inch baking pan. Pour batter into prepared pan and bake at 350 degrees for 40 to 45 minutes. Serves 18.

*Sour milk is buttermilk

 Note: File Photo

Thursday, July 13, 2017

JIFFY CORN CASSEROLE

1 egg
1 stick oleo
1 can whole kernel corn, juice and all
1 can creamed style corn
1 Jiffy cornbread mix
8-oz sour cream

In a large mixing bowl, mix all ingredients together. Pour into a greased casserole dish and bake at 350 degrees for one hour.

 Note: This is a file photo.

Tuesday, July 11, 2017

RHEA LOU'S BANANA CAKE

This recipe was found in an old church cookbook. The photo is a file photo from the brown eyed baker.

1/2 cup shortening
1 1/2 cups sugar
2 large eggs
2 cups flour
1/4 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1/4 cup buttermilk
4 ripe bananas
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

In a large mixing bowl, cream shortening and sugar together. Add eggs to mixture and mix until creamy. Mash bananas with a fork and add to the creamy mixture. Add buttermilk and mix well. Sift together the flour, baking powder, baking soda, and salt. Gradually add to the creamy mixture, beating well after each addition. Stir in chopped walnuts. Grease and lightly flour a 13 x 9 x 2-inch baking pan. Pour batter into prepared pan and bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

BANANA CAKE FROSTING

2 cups confectioners' sugar
2 tbsps butter
6-oz cream cheese
3 tbsp milk
1 tsp vanilla flavoring

In a mixing bowl, beat together the butter and cream cheese. Add confectioners' sugar and mix. Add milk to thin to spreading consistency. Stir in vanilla and mix well. Frost cake.

Thursday, July 6, 2017

HOMEMADE HEAVY CREAM

FYI....


SOUR CREAM SUGAR COOKIES

1 cup shortening
3 cups sugar
2 eggs
1 cup sour cream
1 tsp soda
5 1/2 to 6 cups flour
4 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees.

Cream shortening. Add sugar and continue creaming until light. Add eggs and sour cream and beat. Sift the dry ingredients together and add to the shortening-sugar-egg-cream mixture. Form dough into walnut sized balls and roll in granulated sugar. Place on greased cookie sheet and flatten with the bottom of a glass. Bake in 350 degree oven for 10 to 15 minutes.

NOTE: For holidays, use tiny drops of liquid food coloring in the sugar before rolling the dough balls in it. Red and green coloring is perfect for Christmas, orange for Halloween, orange and brown for Thanksgiving, pastels for Easter, red for Valentine's Day, etc.

Note: File Photo

Wednesday, July 5, 2017

FROZEN CRANBERRY DESSERT

1 pkg cranberries, ground (redder if frozen when ground
2 cups sugar
1 No. 2 can pineapple, crushed, drained
1 lb marshmallows, cut-up (or use mini marshmallows)
1 pint whipped cream

Mix cranberries and sugar together in one bowl. In another bowl, mix pineapple and marshmallows. Let mixtures sit in the two bowls overnight. Mix both mixtures together with 1 pint of whipped cream in the morning. Chill and eat or freeze and eat. Use two large bowls.

 Note: File Photo

Thursday, June 29, 2017

PEANUT BUTTER BROWNIE CUPCAKES FROM GRETCHEN'S BAKERY

Sorry! I am getting old and crazy. I accidentely posted this new recipe on this vintage blog. This recipe has been moved to my ladybugssweettreats blog. A link is on the right hand side of this page.

TURKEY AND COUNTRY SAUSAGE CORN BREAD STUFFING

2 cups celery slices
1 cup chopped onion
1/4 cup butter or margarine, melted
1 8 or 9-inch square pan of cornbread, crumbled
6 cups soft bread cubes
1 lb pork sausage, crumbled, cooked, drained
1/2 to 1 tsp sage, according to taste
10 1/2 oz can condensed chicken broth
3/4 cup water
2 eggs, beaten
12 to 16 lb turkey, if desired

In small skillet, saute celery and onion in butter until tender. In a large mixing bowl, combine celery mixture, cornbread, bread cubes, sausage and sage; mix together well. Add broth, water and eggs; toss lightly until bread is thoroughly moistened. Add 1/2 cup more water if you desire a more moist dressing. Lightly spoon stuffing into body cavity and neck region of turkey. Truss and roast according to turkey roasting directions. Makes enough stuffing for one 12 to 16 lb turkey. Place any leftover stuffing in a buttered casserole dish. Cover and bake the last 35 to 40 minutes of the turkey roasting. If you do not want to stuff a turkey, put the stuffing into a large baking dish and bake 35 to 4o minutes at 350 degrees.

 Note: File Photo

Wednesday, June 28, 2017

POPCORN CARAMEL CRUNCH

This recipe is from the back of a box of Corn Chex cereal in 1989. Not exactly a vintage recipe but an old one.

1 1/2 cups Corn Chex cereal
1 1/2 cups Rice Chex cereal
1 1/2 cups Wheat Chex cereal
4 cups air-popped popcorn
1/2 stick (1/4 cup) margarine
6 tbsp brown sugar
2 tbsp light corn syrup
1/4 tsp vanilla extract

Preheat oven to 250 degrees. In open roasting pan combine cereals and popcorn; set aside. In medium saucepan, combine margarine, sugar, corn syrup, and vanilla. Cook over medium heat 5 minutes or until boiling, stirring frequently. Pour hot mixture over the cereal and popcorn, stirring until all pieces are evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool, stirring occasionally. Store in an airtight container.

File Photo - not this exact recipe.

Tuesday, June 27, 2017

AUNT BEE'S BINGO CHERRY SALAD

I understand the actress who played Aunt Bea may not have been as sweet as her character. No matter, didn't we all wish we had an Aunt Bea?

Saturday, June 24, 2017

OLD FASHION NEVER FAIL CAKE

1 cup sugar
1/2 cup butter or lard
1 egg
3 tbsp cocoa
3/4 cup sweet milk*
1/2 cup boiling water
1 tsp soda
1 rounding cup flour
1 tsp vanilla

Preheat oven to 350 degrees.

Cream sugar and butter, add unbeaten egg and beat. Add cocoa to egg mixture, blend well. Add flour and milk alternately. Last add hot water with soda dissolved in it. Mix in vanilla. (Batter will be thin.) Pour into a 9x13-inch prepared baking pan. Bake 35 to 40minutes at 350 degrees. Frost with your favorite frosting.

*This is regular milk; not sweetened condensed milk. The old-timers referred to regular milk as sweet milk vs buttermilk.

 Note: File Photo

Friday, June 23, 2017

PUMPKIN PIE SQUARES

This recipe is from an old church cookbook from the Midwestern United States.

1 cup sifted flour
1/2 cup quick rolled oats
1/2 cup brown sugar
1/2 cup butter
2 cups pumpkin
1 can (13 1/2 oz) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp ginger

Preheat oven to 350 degrees.

Using an electric mixer, blend flour, oats, brown sugar, and butter until crumbly. Press mixture into the bottom of a 9x13-inch pan. Bake 15 minutes. In a large mixing bowl, mix the pumpkin, milk, eggs, sugar, salt, cinnamon, cloves, and ginger together until well blended. Pour the mixture over the baked crust. Return to oven and bake for 40 minutes. Make the topping below and sprinkle over the pumpkin mixture for the last twenty minutes of the baking time.

TOPPING: Mix together 1/2 cup chopped pecans, 1/2 cup brown sugar, and 2 teaspoons butter until crumbly. Sprinkle over pumpkin mixture as stated above.

Wednesday, June 21, 2017

OLD FASHION PUMPKIN BARS

This recipe is from a 1970s church cookbook. If you only think of pumpkin in the Fall you are making a big mistake. Pumpkin is a healthy food that should be eaten year-round.

1 cup oil
2 cups sugar
2 cups pumpkin
4 eggs
2 cups flour
2 tsp baking powder
1 tsp soda
1/2 tsp salt
2 tsp cinnamon

Preheat oven to 350 degrees.

Beat oil, sugar, pumpkin and eggs together until well blended. Combine flour, baking powder, soda, salt, and cinnamon together in a sifter. Sift mixture into the pumpkin mixture. Blend well. Grease a jelly roll pan and pour batter into prepared pan. Bake at 350 degrees for 20 to 25 minutes. Frost with a powdered sugar frosting or a cream cheese frosting, if desired.

Note: File Photo

Tuesday, June 20, 2017

DOMINO'S NO COOK CANDY

This is an old recipe from the back of a 60s or 70s DOMINO POWDERED SUGAR box.

1 lb Domino Confectioners 10-X Powdered Sugar
1/3 cup butter or margarine, softened
1/4 tsp salt
1 tsp vanilla extract
1/3 cup light corn syrup

Mix all ingredients together until well blended. Put on board and knead until perfectly smooth and satiny. Tint with food color if desired. Shape and use as desired in making any of the following candies:

NUT SQUARES OR DIAMONDS: Knead 1/2 cup toasted chopped almonds, filberts, hickory nuts, butternuts, pecans, or walnuts into fondant. Substitute almond extract for the vanilla extract. Roll out fondant 1/3-inch thick. Cut into small squares or diamonds. Let dry and store pieces in airtight container.

MINTS: Omit vanilla and add a few drops oil or extract of peppermint or wintergreen. Tint green or pink. Shape into 3/4 inch balls and flatten into patties with a fork. Let dry and store in airtight container.

Saturday, June 17, 2017

MINT COOKIES

I got this recipe approximately 40 years ago from a handout at a Christmas Open House at a local flower shop in Southern Indiana. These cookies are very simple and they will remind you of the "Girl Scout" Thin Mint Cookies.

Melt 1 pound semisweet chocolate coating. Add 6 drops of oil of peppermint flavoring and mix well to blend. Dip Ritz crackers till well coated and place them on a waxed paper lined cookie sheet to set. Store in an airtight container and keep in a cool place until ready to serve.This recipe was passed out at a Christmas Open House at a local flower shop in Southern Indiana years ago. These cookies are very simple and they will remind you of the "Girl Scout" Mint Cookies.

Melt 1 pound semisweet chocolate coating. Add 6 drops of oil of peppermint flavoring and mix well to blend. Dip Ritz crackers till well coated and place them on a waxed paper lined cookie sheet to set. Store in an airtight container and keep in a cool place until ready to serve.

Note: File Photo

Thursday, June 15, 2017

GERMAN APPLE CAKE

This recipe is said to be from an old church cookbook. I have no way to trace its origins.

2 large or 3 small eggs
1 cup salad oil (butter flavored)
2 cups sugar
1 tsp vanilla
2 tsp cinnamon
2 cups sifted flour
1 tsp baking soda
1/2 tsp salt
4 cups thinly sliced apples
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

Beat eggs well, then add oil. Continue to beat while adding 2 cups sugar. Add vanilla and the sifted dry ingredients, mix well. Add the thinly sliced apples and walnuts. Pour into a 9x13-inch baking pan that has been greased and lightly floured. Bake 40 to 60 minutes until done.

ICING:
2 small packages of cream cheese
2 tbsp melted butter
1 tsp vanilla
1/2 cup powdered sugar.

Mix all ingredients well with an electric mixer. If too than, add powdered sugar until of the right consistency to spread. Sprinkle with chopped walnuts, if desired.

Note: This is a file photo.

Wednesday, June 14, 2017

BITTERSWEET CHOCOLATE CAKE

1 1/2 cups cake flour
1 1/2 cups sugar
1 cup buttermilk
1/3 cup shortening
3 egg whites
3 squares unsweetened chocolate, melted
1 tsp baking soda
1 tsp salt

Preheat oven to 350 degrees.

Grease and flour two 8-inch round cake pans. Into a large mixing bowl measure all ingredients; mix with electric mixer at low speed, beat until well mixed, constantly scraping bowl. Beat at high speed for 5 minutes, occasionally scraping bowl. Pour batter into pans and bake 30 to 35 minutes. Cool layers in pans on wire racks for 10 minutes. Remove cakes from pans and cool completely on wire racks. Frost with your favorite frosting.

Note: File Photo

Tuesday, June 13, 2017

BEV'S BAKED HAMBURGERS

This recipe is from an old diner in the Southern Indiana town where I was born and raised. Sadly, the diner has been gone for years.

2 lbs ground beef
6 slices dry bread crumbs, grated
1 24-ounce bottle ketchup
1 24-ounce bottle water
1/2 cup cracker meal
2 tablespoons celery salt
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 cup brown sugar
4 or 5 shakes Worcestershire sauce
salt and pepper (to taste)
     Mix hamburger and bread crumbs in a large bowl like meat loaf. This keeps the burgers together. Form into nice size burgers. Fry lightly in a frying pan. Lay them in a lasagna or 12 x 9 cake pan single layer. As you get more, layer them up. Slice a big onion and sprinkle on top.
     Meanwhile, mix all the first ingredients in a bowl and pour over the burgers. They should be covered. If not, mix up a little more water and ketchup. Pour over the top.
     Bake at 350 degrees for one hour and 15 minutes.

Note: File Photo