Saturday, May 27, 2017

OLD FASHION RECIPE FOR TURKEY WITH APRICOT CORNBREAD STUFFING

This turkey and stuffing recipe is from a November 1975 issue of "The Workbasket" Magazine.


1 cup butter or margarine
1 1/2 cups chopped onion
2 cups chopped celery
Salt and Pepper
1 can (30 oz) apricot halves
1 can (6 oz) pecans, toasted
water (about 1/3 cup)
1 recipe cooked cornbread
12 to 14 lb turkey
melted butter or margarine
1/4 cup turkey drippings
1/4 cup flour
1 1/2 cups chicken broth
crisp parsley

On day before serving or same day, melt butter or margarine in a large skillet; add onion and celery and saute until celery is tender and onion is golden brown. Stir in 1 1/2 teaspoons salt and 1/4 teaspoon pepper. (Refrigerate if making a day ahead.) Dice drained apricots (save 1/2 cup syrup for gravy) and chop pecans; place in very large bowl with onion mixture and cornbread. Toss lightly until combined. Gradually add water until stuffing is moistened.

Lightly pack stuffing into neck and body cavaties of turkey; fasten opening with heavy thread or poultry pins. (Bake any unused stuffing in a casserole dish that has been greased. Bake covered.) Brush turkey with the melted butter. Bake at 325 degrees for 4 to 4 1/2 hours or until done. (meat thermometer inserted in thickest part of turkey should read 185 degrees) Bake turkey occasionally with the drippings as it bakes. All turkey to cool 20 minutes before slicing.

You can make the following gravy to serve with the turkey. Pour off all but 1/4 cup of the drippings from the roasting pan. Blend in flour. Gradually stir in 1/2 cup reserved apricot syrup and chicken broth. Bring mixture to a boil, stirring constantly. Boil for 1 minute. Strain gravy and season to taste with salt and pepper. Place turkey on serving platter, surround with parsley leaves. Garnish with dried apricots, if desired.

Note: I like to sprinkle some poultry seasoning on my turkey before brushing with butter.


Friday, May 26, 2017

CORN STUFFED GOLDEN BAKED PEPPERS

I believe this is another recipe from an old 1970s "The Workbasket" magazine.


3 green bell peppers, cut in half vertically
1 jar (5-oz) sharp pasteurized process cheese spread
1 3/4 cups whole kernel corn, drained
1 tomato, chopped
1 cup soft bread crumbs
2 tbsp butter, melted

Remove seeds from peppers then parboil for 5 minutes. Drain. Heat cheese spread in a saucepan over low heat; stir in the corn and tomato. Divide corn filling between the 6 pepper halves. Toss bread crumbs with butter and use to top the corn filling. Bake at 350 degrees for 30-35 minutes.

Note: File Photo from the internet.

Thursday, May 25, 2017

SPICE CRUMB CAKE

3 cups all-purpose flour

2 cups packed brown sugar
2 tsp baking soda
2 tsp each ground cinnamon, nutmeg, and cloves
1 tsp salt
1 cup shortening
2 eggs
2 cups buttermilk
2 tbsp molasses

In a mixing bowl, combine the flour, brown sugar, baking soda, spices and salt; cut in shortening until mixture resembles coarse crumbs. Remove and set aside 1 cup of mixture for topping. In another bowl, beat the eggs, buttermilk and molasses. Add to the remaining flour mixture. Mix together well. Pour into a greased 13 x 9-inch baking pan. Sprinkle with the reserved topping. Bake at 350 degrees until a toothpick inserted in center comes out clean, about 35 to 40 minutes.

Note: File Photo

CURRIED TURKEY APPLE SALAD

1/4 cup diced red onion

1 tbsp canola or olive oil
1 tbsp curry powder
2 tbsp lemon juice
2 tbsp Splenda Granular
1/4 cup low-fat mayonnaise
2 celery stalks, sliced thin
1 medium red apple, cut into small chunks
1 lb roasted turkey breast, chopped
salad greens
1/4 cup chopped toasted walnuts

Place the oil, curry powder and onion in a small saucepan and heat over medium-high heat. Simmer a couple minutes until the onion is tender. Add the lemon juice and Splenda; simmer about a minute or until sauce begins to thicken. Remove from heat and allow to cool.

When sauce is cooled, stir in the mayonnaise, blending well. Place the celery, apple, and turkey in a large bowl. Add the sauce and toss until salad ingredients are evenly coated.

To serve: Place salad greens on 4 salad plates. Top greens with the turkey salad and sprinkle with the toasted walnuts.

Note: File Photo

Wednesday, May 24, 2017

EASY BIG FAT YEAST ROLLS

1 cup warm water

1 pkg active dry yeast
1/4 cup sugar
1 tsp salt
3 tbsp softened butter (or non-dairy equivalent)
1 egg, beaten
3 1/2-4 cups flour
Method
Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13x9 in. baking pan. Let rise again about 30 minutes. Bake 350 for 20 minutes. Brush tops of rolls with butter (or equivalent).

Note: The recipe is from a friend. The photo is a file photo.

Tuesday, May 23, 2017

CRISCO'S KRINGLE'S CUTOUT COOKIES

This recipe is from a 1990 Crisco grocery store give-away. The name and picture are a little out-of-season in May but the recipe is good year-round for whatever shapes you choose. Click on photo to enlarge for easier reading.



Monday, May 22, 2017

PARADISE PUMPKIN PIE

This recipe is from a 1975 edition of "The Workbasket" magazine. This magazine is no longer on the market but used to be a favorite of homemakers everywhere, especially in the rural areas.


1 (8 oz) pkg cream cheese
1/4 cup sugar
1/2 tsp vanilla
1 egg
1 1/4 cups canned or cooked pumpkin
1/2 cup sugar
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
dash of salt
1 cup evaporated milk
2 eggs, slightly beaten
1 9-inch unbaked pastry shell with high edges

Combined softened cream cheese, 1/4 cup sugar and vanilla; mixing until well blended. Add 1 egg; mix well. Cover bottom of pastry shell with mixture. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees for 65 to 70 minutes or until done. Cool. Brush with maple syrup; decorate with nuts, if desired.


Sunday, May 21, 2017

DOUBLE PISTACHIO CAKE

This old recipe had been cut from a couple of places on the cover of some product and taped together. It has to be an old General Mills recipe based on the products called for.


"This is the cake that's sweeping the country. We call it the

DOUBLE PISTACHIO CAKE"

1 pkg (2-layer-size) white or yellow cake mix
1 pkg (4-serving-size)Jell-O Pistachio Instant Pudding & Pie Filling
3 eggs
1/4 cup oil
1 cup club soda
1/2 cup chopped nuts

Blend all ingredients in large bowl; then beat at medium speed of electric mixer for 2 minutes. Pour into greased and floured 13x9-inch pan. Bake at 350 degrees for 45 to 50 minutes or until center springs back when lightly touched. Cool in pan 15 minutes; remove and finish cooling on rack. Make the frosting (recipe below) and frost cake. Garnish with chopped nuts.

FROSTING:
1 pkg (4 oz pkg Jell-O Pistachio Instant Pudding & Pie Filling
1 envelope Dream Whip Whipped Topping Mix
1 1/2 cups milk
Combine ingredients; beat 5 minutes or until thickened

Note: Photo from dishmaps

Saturday, May 20, 2017

STUFFED ACORN SQUASH

2 acorn squash

1 lb ground beef
1 1/2 tsp salt
1/2 tsp cinnamon
2 tart apples, pared and coarsely chopped (about 2 cups)
1/4 cup raisins
salt
4 tbsp brown sugar
2 tbsp butter or margarine, melted

Preheat oven to 400 degrees.

Wash squash and cut each in half. Remove all seeds and fibers from centers of squash. Place halves cut sides down in an ungreased baking pan. Add water to a depth of 1/4 inches. Bake uncovered until squash is tender, 30 to 40 minutes. Meanwhile, brown meat and drain off fat. Remove from heat and stir in 1 1/2 teaspoons of salt, cinnamon, apples, and raisins. Turn squash to cut sides up; drain any remaining liquid from the pan. Scoop out pulp from shells, leaving a 1/4 inch thick wall in each. Season shells with salt. Mash pulp and mix into the meat mixture. Spoon mixture into shells. Sprinkle 1 tablespoon of the brown sugar over each and drizzle with the butter. Bake, uncovered until the apple is tender, 20 to 30 minutes.
NOTE: If you prefer, substitute 1/2 lb bulk pork sausage for 1/2 lb of the ground beef.

Note: File Photo

1928 BAKER'S COCONUT AD

Just for fun - I love seeing these old ads!



Friday, May 19, 2017

SOUR CREAM DEVIL'S FOOD CAKE

This recipe is from an old Church of Christ recipe book. I have no idea of the city or state. The recipe was submitted by H. Marshall. The photo is a file photo.


1/2 cup cocoa powder--fill with boiling water to make 1 cup
1 cup sugar
2 eggs
1 tbsp lard or shortening
1 cup sour cream
1 tsp soda
1 tsp baking powder
2 cups flour

Preheat oven to 350 degrees.

Mix cocoa and boiling water together and set aside. Mix remaining ingredients well then add to the cocoa and water. Mix well, pour into greased and floured 9x13-inch pan and bake at 350 degrees for 30-35 minutes or until done.

Frost with your favorite frosting.


Thursday, May 18, 2017

WHITE RABBIT'S HUSH PUPPIES

This recipe is from an old newspaper clipping giving out recipes from the White Rabbit Restaurant in Lynchburg, Tennessee. The restaurant was (maybe still is--I have no idea if it even still exists.) owned by Jack Daniel Distillery. But evidently their Hush Puppies were famous.


1/2 cup flour
2 tsp baking powder
1 tsp salt
1 1/2 cups white corn meal
1 small can evaporated milk diluted with equal measure of water
1 egg, beaten
1 large onion, peeled and finely chopped
1 medium green pepper, stemmed, seeded, and finely chopped
Oil for frying

Sift together the flour, baking powder, and salt. Stir in the corn meal. Gradually add the milk/water mixture, then add the egg, onion, and pepper. Heat oil to 350 degrees. Form each hush puppy by dipping a tablespoon first into cold water and then into the batter and drop batter into the fat. Cook only a few at a time so the fat temperature remains fairly constant. The hush puppies will float to the surface as they cook. Cook until golden brown on each side. Drain on paper towels; serve hot. Mades 25 to 30.


Note: File Photo



Monday, May 15, 2017

OLD FASHION HOT MILK CAKE

  • 4 eggs
  • 1/2 cups sugar
  • 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cups milk
  • 1/2 cup (1 stick) butter
  • 2 teaspoons vanilla extract

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a large bowl, beat eggs and sugar until light and fluffy. In a medium bowl, combine flour, baking powder, and salt, then gradually beat into egg mixture.
  3. In a small saucepan over low heat, heat milk and butter until butter is melted. Gradually add to batter, beating until combined. Stir in vanilla. Pour mixture into baking dish.
  4. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool completely.
Notes
Garnish with a sprinkle of confectioners' sugar or a dollop of whipped cream and fresh berries for extra yum.

This recipe and picture are from the test kitchens of Mr. Food who set out to re-create the old fashion hot milk cake many remember their mothers and grandmothers making. It tastes like the old fashion one.

MAMA HARVICK'S SUGAR PIE

I received this recipe from a dear friend. It is an old recipe in her family.


1 1/4 cups sugar
1 1/4 cups milk
3 tbsp flour
1 tsp vanilla
4 or 5 thin pats of butter
1 unbaked pie shell

Mix sugar and flour; add milk and vanilla. Pour into unbaked pie shell. Bake about 40 minutes in a 350 degree oven. Put pats of butter on top of liquid before putting in oven.

The photo below is a file photo of a very similar pie.


Saturday, May 13, 2017

OLD FAMILY FAVORITE HAMBURGER NOODLE BAKE

Hint: This casserole can be made in a large 13x9-inch baking pan for large groups or make it in two 8-inch square baking pans and freeze one for later. Great timesaver!


5 cups uncooked noodles
2 lbs lean ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
2 cans (10 3/4-oz each) tomato soup, undiluted
2 cups shredded cheddar cheese
1 1/2 cups water
1/2 cup chili sauce
1 1/2 cups soft bread crumbs
3 tbsp butter, melted

Cook noodles according to package directions until almost tender; drain. In a large skillet, cooke the beef and onion and bell pepper until meat is no longer pink and the onion and pepper are tender. Drain well. Stir the noodles, soup, cheese, water and chili sauce into the hamburger mixture. Transfer to greased baking pan/pans. Toss bread crumbs with butter; sprinkle over the top of the casserole. Cover and bake until bubbly and golden; about 35-40 minutes at 350 degrees.

Note: If you are freezing one casserole, cover it and wrap tightly before baking. It will keep in the freezer up to three months. To cook: Remove from freezer 30 minutes before baking but do not thaw. Cover with foil and bake at 350 degrees for 60 minutes. Uncover and bake an additional 10 to 15 minutes.

Note: File Photo

MOTHER'S DAY

To all the mothers who follow this blog...


Friday, May 12, 2017

EASY APPLE PAN BETTY

This recipe is from a Pennsylvania lady who got this recipe right after her marriage around 605 or so years ago. This recipe serves two but you can easily double, triple, etc the recipe. I got this recipe many years ago from a 2001 book. I believe it was from a Reiman publication.


1 med apple, peeled and cubed
3 tbsp butter
1 cup bread cubes
3 tbsp sugar
1/4 tsp ground cinnamon

Melt the butter in a skillet over medium heat; add apple and saute 2 to 3 minutes until tender.

Add the bread cubes to the skillet and sprinkle the sugar and cinnamon over all; stir to mix well.

Saute the mixture until the bread is warmed. Serve immediately.


Thursday, May 11, 2017

SOUTHERN PECAN BARS

This recipe won the Best of Class at the Pillsbury's 5th Grand National Recipe and Baking Contest. I believe this contest was the forerunner of the current Pillsbury Bake-Off Contest.


Bake at 350 degrees for 10 minutes, then for 25 to 30 minutes. Makes about 2 1/2 dozen.

Sift together.......1 1/3 cups sifted Pillsbury's Best Enriched Flour
1/2 teaspoon double-acting baking powder
Cream...............1/3 cup butter. Gradually add 1/2 cup firmly packed brown sugar,
creaming well.
Add.................the dry ingredients; mix with electric mixer or spoon until
particles are fine.
Stir in.............1/4 cup pecans, chopped fine; mix well. Pat firmly into the
bottom of well-greased 12x8x2 or 13x9x2-inch pan.
Bake................in moderate 350 degree oven for 10 minutes only.

Pecan Topping

Beat................2 eggs until foamy.
Add.................3/4 cup dark corn syrup
1/4 cup firmly packed brown sugar
3 tbsp flour
1/2 tsp salt
1 tsp vanilla. Mix thoroughly. Pour over the partially baked
crust.
Sprinkle with.......3/4 cup pecans, coarsely chopped. (If desired, fold the chopped
pecans into filling before pouring over crust and arrange 30
pecan halves evenly over the top; one for each bar.)
Bake................in moderate oven (350) 25 to 30 minutes. Let cool in pan; cut
into bars. Store in a tightly covered container.


BAKED APPLE DOUGHNUT FRITTERS

This recipe is from one of the local ladies when I was a youngster and I have hit the 70 mark!


1 1/2 cup sifted flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg, beaten
1/4 cup milk
1/2 cup grated apples
1/2 cup oleo, melted
1/3 cup sugar
1 tsp cinnamon

Sift together the flour, baking powder, salt, nutmeg, and 1/2 cup sugar. Cut in shortening until mixture is fine. Mix together the egg, milk, and apple. Add mixture, all at once, to the dry ingredients and mix together quickly. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Mix together the 1/3 cup sugar and the cinnamon. Remove fritters from the pans immediately and roll in melted oleo then roll in the sugar cinnamon mixture. Delicious served warm.

Note: File Photo

Monday, May 8, 2017

LACY OATMEAL WAFER COOKIES

This is a cookie recipe from Sweden. It is known as Havreflarn in Sweden.


Preheat oven to 375 degrees.

1/2 cup butter
1/4 cup sifted all-purpose flour
1/2 cup sugar
3/4 cup quick-cooking oats
2 tbsp cream

Melt butter in a medium saucepan. Add flour, sugar, oats, and cream. Cook, stirring constantly, just until mixture starts to bubble. Remove from the heat and stir briskly for a few seconds. Drop by rounded tablespoonfuls about 4-inches apart onto well greased and lightly floured baking sheets. Place only 5 or 6 cookies on a baking sheet at a time. Bake at 375 degrees five to six minutes until golden brown. Cool wafers for 2 minutes on baking sheet. Remove carefully from baking sheet with a thin spatula and place over rolling pin until firm. If cookies harden before they can be removed from pan, reheat in oven for a few seconds to soften again. Makes about 2 1/2 dozen.

Note: File Photo


Thursday, May 4, 2017

ROASTED PORK TENDERLOIN AND VEGETABLES

2 pork tenderloins, about 3/4 lb each

2 lbs red potatoes, scrubbed and quartered
1 lb carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tbsp olive oil
2 tsp dried rosemary, crushed
1 tsp sage
1/2 tsp salt
1/4 tsp pepper

Place tenderloins in a shallow roasting pan that has been lightly greased. Arrange the vegetables around the pork; drizzle with the oil. Combine the seasonings and sprinkle of the pork and the vegetables. Bake, uncovered, in a 450 degree oven for about 40 minutes or until a meat thermometer reads 160 degrees. Stir the vegetables occasionally during the cooking process.

Makes 6 servings.
Note: File Photo

HELLMAN'S MAYONNAISE CAKE

Love mayonnaise cake. My grandmother gave me the recipe when I got married in 1966. Baked it often for our air force friends.

3 cups unsifted flour
1 1/2 cups sugar
1/3 cup cocoa
2 1/4 tsp baking powder
1 1/2 tsp baking soda
1 1/2 cups Hellmann's Real Mayonnaise
1 1/2 cups water
1 1/2 tsp vanilla

Grease 2 (9 x 1 1/2-inch) layer pans (note- I use a 9 x 13 pan); line bottoms with waxed paper.
Sift together dry ingredients into large bowl. Stir in Real Mayonnaise. Gradually stir in water and vanilla until smooth and blended. Pour into prepared pans. Bake in 350 (moderate) oven about 30 minutes or until cake springs back when touched. Cool "Remove from pans.

Tuesday, May 2, 2017

BASIC BEEF STEW BISCUIT TOPPING

1/4 cup corn oil

2 lbs boneless lean beef, cut into 1-inch cubes
1/2 cup coarsely chopped onion
5 cups water
2 bay leaves
1 tbsp salt
1/4 tsp pepper
6 medium carrots, cut into 3-inch pieces
3 potatoes, peeled and quartered
1 cup thinly sliced celery
1 (10-oz) pkg frozen peas
1/4 cup cornstarch mixed with 1/2 cup water
Flaky Biscuits (recipe follows)

In large saucepot, heat corn oil over medium heat. Add beef, half at a time; brown on all sides, turning frequently, about 5 minutes. Add onion; stir frequently for 5 minutes or until tender. Stir in water and seasonings. Bring to boil; cover, reduce heat; simmer 30 minutes. Add vegetables; cover and cook 30 minutes or until beef and vegetables are tender. Restir cornstarch-water mixture; stir into stew. Stirring constantly, bring to boil over medium heat; boil 1 minute. Place biscuits on top of stew. Place uncovered in 450 degree oven 12 to 15 minutes or until biscuits are lightly browned.

Serves 6.

Flaky Biscuit Topping: In mixing bowl, stir together 2 cups unsifted flour, 3 tsp baking powder, and 1 tsp salt. Stir in 1/3 cup corn oil with fork or pastry cutter. Add 2/3 cup milk; mix until dough forms. Gently knead on lightly floured surface 15 to 20 times. Divide into 6 biscuits.

Note: File Photo

Thursday, April 27, 2017

LENTILS WITH PASTA

1 cup dried lentils

1 cup finely chopped onions
1 tbsp olive oil
2 to 3 cloves of garlic minced, use amount to suit your taste
1 tsp ground coriander
8 oz pkg elbow macaroni
salt and pepper to suit your taste
1 tbsp butter
1/4 cup fresh minced parsley

Soak lentils overnight in water to cover. Add water if needed as lentils will absorb some of the water. Cook until lentils are soft. Drain thoroughly. In a large skillet, heat oil. Saute onions over medium heat until they are soft. Add the garlic and cook until soft. Add the coriander and stir in. Stir in the lentils and keep warm.

Meanwhile, cook the macaroni according to package directions until just barely soft. Drain. Mix the drained pasta with the lentil mixture. Season to suit your taste. Stir in the butter then sprinkle the parsley over the top. Serve hot.

Yield: 6 servings
Note: This is a photo of a similar recipe.

Wednesday, April 26, 2017

SWEDISH HEIRLOOM COOKIES

I could not find a date on the old cookbook from where I first got this recipe. It did have a price of 15 cents factory printed on the front cover so it is obviously very old.


Bake at 325 degrees for 15 to 18 minutes.

Cream......1 cup butter. Gradually add 1 cup unsifted confectioners' sugar and 1/2 tsp salt, creaming well.
Add........1 1/4 cups almonds, ground, and 1 tablespoon vanilla.
Blend in...2 cups sifted all-purpose flour* gradually, mix thoroughly.
Shape......dough into balls or crescents, using a rounded teaspoonful for each cookie
Place on ungreased baking sheets. If desired,sprinkle with colored candies
Bake.......in 325 degree oven 15 to 18 minutes. Cookies will not be brown when done.

*If you are using self-rising flour (sold in parts of the south), omit the salt.
If you did not decorate the cookies, you may roll them in confectioners' sugar while they are warm.
Makes about 4 1/2 dozen. could not find a date on the old cookbook from where I first got this recipe. It did have a price of 15 cents factory printed on the front cover so it is obviously very old.


Bake at 325 degrees for 15 to 18 minutes.

Cream......1 cup butter. Gradually add 1 cup unsifted confectioners' sugar and 1/2 tsp salt, creaming well.
Add........1 1/4 cups almonds, ground, and 1 tablespoon vanilla.
Blend in...2 cups sifted all-purpose flour* gradually, mix thoroughly.
Shape......dough into balls or crescents, using a rounded teaspoonful for each cookie
Place on ungreased baking sheets. If desired,sprinkle with colored candies
Bake.......in 325 degree oven 15 to 18 minutes. Cookies will not be brown when done.

*If you are using self-rising flour (sold in parts of the south), omit the salt.
If you did not decorate the cookies, you may roll them in confectioners' sugar while they are warm.
Makes about 4 1/2 dozen.


Tuesday, April 25, 2017

BANANA OATMEAL COOKIES

Go back to this old-fashioned recipe for a cookie to make for the kids. It is tasty, nutrious, and much better for your family than chocolate chips and/or candy bits.


3/4 cup butter, room temperature
1/2 cup packed brown sugar
1 1/2 cups flour
1 tsp salt
1/2 tsp cinnamon
1 cup oats, dry
2 large ripe bananas, coarsely mashed
1/2 cup sugar
1 egg, room temperature
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp vanilla

Preheat oven to 375 degrees. Grease cookie sheets. In a large mixing bowl, cream butter and both sugars. Add egg and beat until fluffy. Sift together flour, baking powder, salt and spices; add to butter mixture and mix well. Stir in oats, vanilla, and banana. Drop by tablespoon two inches apart on cookie sheets. Bake 12 to 15 minutes until golden in color. Cool on a wire rack.

Note: File Photo

Monday, April 24, 2017

SOUR CREAM POTATOES

6 cups peeled and diced potatoes, cooked until barely tender

1 cup sour cream
1/2 cup milk
2 tbsp dried onion flakes

Preheat oven to 350 degrees. Put half of the potatoes in a 2-quart casserole dish. Pour 1/2 the sour cream and milk over the potatoes. Sprinkle with salt and pepper. Add half the onion flakes. Repeat the process. Garnish with some dried parsley flakes or fresh chives, if desired for color. Bake 25 to 30 minutes at 350 degrees.

This is a file photo

Saturday, April 22, 2017

NEW (IN 1977) GERMAN SWEET CHOCOLATE PUDDING CAKE

This recipe is from a 1977 General Mills insert in Ladies Home Journal magazine.


1 pkg (2 layer size) yellow cake mix
1 pkg (4 serving size) vanilla instant pudding and pie filling mix
1 pkg (4 oz) German sweet chocolate, melted
4 eggs
1 1/4 cups buttermilk*
1/4 cup oil

*Or use 1/2 cup sour cream and 3/4 cup water

Combine all ingredients in a large mixing bowl. Blend, using an electric mixer. Beat 4 minutes at medium speed. Pour into two or three greased and floured 9-inch layer cake pans. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when lightly pressed. Cool in pans for 15 minutes. Remove and finish cooling on wire racks. Fill with coconut filling.

Coconut Filling: Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, slightly beaten, 1/2 cup butter or margarine, and 1 teaspoon of vanilla in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat. Add 1 1/3 cups flaked coconut and 1 cup chopped pecans. Cool, beating occasionally, until of spreading consistency. Makes 2 1/2 cups. Use to fill between layers and on the top.


Note: File Photo


Friday, April 21, 2017

PUMPKIN PUDDING CAKE

1 2/3 cups flour

1/2 tsp baking powder
1 tsp soda
1 tsp salt
1 tsp cinnamon
1/3 cup nuts, chopped
1 1/3 cups sugar
1/3 cup shortening
1 cup pumpkin pulp
1/3 cup water
1 large or extra large egg
2/3 cup raisins
1/4 tsp ginger
powdered sugar for dusting, optional

Sift dry ingredients and add shortening, pumpkin, and water. Beat together for two minutes. Add egg and beat one minute longer. Stir in raisins and nuts. Bake in a greased and floured bundt pan for 45 minutes in a 350 degree oven.  After cake is cooled, dust with powdered sugar, if desired. Delicious served with ice cream or whipped cream.

This is an old recipe was from my childhood.

Note: File Photo





Wednesday, April 19, 2017

APPLE-CRANBERRY BAKE

2 cups cranberries

2 cups peeled, chopped apples
3 tbsp flour
3/4 cup sugar
1 cup instant oats
1 tbsp cinnamon
1/2 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup margarine, melted

Combine first three ingredients, tossing to coat. Add sugar, mix well. Place in a baking dish. Blend remaining ingredients and spoon over fruit. Bake, uncovered, for 45 minutes at 350 degrees F.
Note: File Photo

Tuesday, April 18, 2017

OH SO EASY CHERRY BROWNIES

If you are a fan of Black Forest Cake, you will love these cherry brownies.


1 pkg. (21.5 oz) brownie mix
1 cup cherry pie filling
1/4 cup oil
2 eggs
1 1/4 cups chocolate chips

Combine brownie mix, pie filling, oil, and eggs together and mix well. Grease bottom only of a 13" x 9" baking pan. Pour batter into pan. Bake at 350 degrees for 30 to 35 minutes until done. After removing from oven, sprinkle with the chocolate chips and spread when they melt. Cool, dust with powdered sugar and cut into squares. To make a tasty and pretty serving, top brownie square with a scoop of vanilla ice cream and a spoonful of the leftover pie filling.


Monday, April 17, 2017

MOLASSES PEANUT BRITTLE

2 cups sugar

2/3 cup water
1/4 tsp cream of tartar
2 tbsp molasses
1/2 tsp salt
2 tbsp cream
1/2 tsp baking soda
1 cup shelled raw peanuts

Combine sugar, water, and cream of tartar in a heavy saucepan. Place over low heat and stir until sugar is dissolved; cook without stirring to 280 degrees (brittle). Wipe down crystals from side of pan with a damp cloth wrapped around the tines of a fork. Add molasses, salt, and cream. Cook slowly to 290 degrees, stirring slowly but constantly. Remove from stove. Quickly stir in soda and peanuts (be sure soda is free of lumps). Pour onto an oiled surface--a shallow pan or marble slab--in a very thin layer. When cool enough to handle, the brittle may be grasped at the edges and stretched into a very thin sheet. When cool, break into medium-sized pieces. Makes about one pound.

Note: File Photo



Saturday, April 15, 2017

COCONUT BIRTHDAY CAKE

This is an old-fashion birthday cake recipe with an apricot preserves filling. Other preserves may be used.

CAKE:

3 cups cake flour
2 tsp baking powder
1 tsp salt
1/2 cup butter
1/2 cup margarine
1 lb powdered sugar
4 eggs, separated
1 cup milk
1 tsp vanilla
1 cup shredded coconut

Sift dry ingredients (first three) together and set aside. Cream butter and margarine until light and add powdered sugar; beat until light and fluffy. Add well beaten egg yolks and beat again. Add flour alternately with milk and vanilla. Fold in stiffly beaten egg whites. Fold in coconut. Bake in 9-inch layer pans (2 or 3) at 375 degrees for 25 to 30 minutes.

WHIP CREAM FROSTING:
1 cup milk
3 tbsp flour
1/2 tsp salt
1/2 cup sweet butter
apricot preserves
1/2 cup shortening
1 cup granulated sugar
1/2 tsp vanilla

Cook milk, flour, and salt until thick, stirring constantly. Cool well. Cream together butter, shortening, sugar, and vanilla. Combine with cooled milk and flour mixture, beat until smooth. When cake is cooled, split layers and spread with apricot preserves and frost with whip cream frosting.


Friday, April 14, 2017

VAL'S PEANUT BUTTER CINNAMON COOKIES

1 cup sifted flour

1/2 tsp salt
1 tsp cinnamon
1/2 tsp soda
1/2 cup soft oleo
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 cup creamy peanut butter
1 egg
1 tsp vanilla

Preheat oven to 350 degrees. Sift together flour, salt, cinnamon, and soda. Cream together the oleo, sugars, peanut butter, egg, and vanilla. Add the sifted dry ingredients to the creamed mixture. Mix together well. Drop by rounded teaspoonful onto greased cookie sheet and flatten with a fork. Baking time is approximately 12 minutes at 350 degrees.

Note: File Photo

Wednesday, April 12, 2017

CRANBERRY MERINGUE PIE

1 pkg (12 oz) fresh or frozen cranberries (thaw frozen berries)

1 cup orange juice
3/4 cup water
1 1/2 cups sugar
1/3 cup quick cooking tapioca
2 tsp grated orange peel, optional
1/4 tsp salt
MERINGUE:
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar

1 baked 9-inch pie shell

Place cranberries in a food processor; cover and pulse until coarsely chopped. In a large saucepan, combine the cranberries, orange juice, water, sugar, tapioca, orange peel and salt. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.

In a clean, cold mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on medium speed of an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spoon the warm filling into the pie shell. Spread meringue over filling being careful to seal the edges to the crust. Bake at 350 degrees for 18 to 20 minutes or until golden brown. Cool for 1 hour. Chill, covered, in refrigerator for at least 4 hours before serving. Refrigerate any leftovers.

Note: File Photo

DOROTHY MENGERING'S (DAVID LETTERMAN'S MOM) CHICKEN NOODLE SOUP WITH HOMEMADE NOODLES

Posting this recipe today in honor of Dorothy, a proud Hoosier cook, who died yesterday at the age of 95.
She said the soup recipe was her own but that she learned how to make the noodles from her mother. RIP Dorothy.

Stock
4 pounds chicken backs, necks, and wings, or a 3- to 4-pound whole frying chicken, cut up
4 quarts cold water
3 ribs celery with leaves, chopped
1 large onion, chopped

In a large stockpot, add chicken and water. Bring to a boil on medium-low heat, then cook for 15 minutes; skim. Add vegetables, cover, and simmer for 2 hours. Discard chicken parts. (If using whole chicken parts, remove and refrigerate to use in another dish.) Strain stock and chill for 6 hours, or up to 2 days. Skim fat and simmer for 30 minutes. Can be cooled and frozen if not used immediately.

Makes about 8 cups of stock.

Noodles
2 eggs
1/2 teaspoon salt
1 cup all purpose or bread flour (bread flour is best)
1/4 cup water

In a small bowl, beat eggs with salt. In a large bowl, pour flour and make a well in center. Mix in eggs gradually. Add water 1 teaspoon at a time. Knead until smooth and elastic, adding more flour or water if necessary. Divide dough into thirds. Roll out one part at a time on pastry cloth into a thin rectangle and let dry a bit. Fold dough lengthwise into thirds and cut into noodles with a sharp knife. Separate noodles and place on tea towels. Let dry completely. Freeze in airtight container or plastic bags if not to be used immediately.

Makes 4 servings.*

While noodles are drying, cook 2-3 chicken breasts until tender; remove meat from bones. Add noodles and chicken to boiling stock. Cook for 20-25 minutes or until tender.

*If you wish to double the noodle recipe, do not simple double in ingredients. For a larger batch of noodles, use 3 egg yolks and 1 whole egg plus 1 teaspoon salt, 2 cups flour, and 1/2 cup water. Makes 8 servings.

Note: Noodles can be broken into smaller pieces, if desired.

Note: File Photo

Saturday, April 8, 2017

HOMEMADE TACO SEASONING MIX

4 tsp dried minced onion

3 tsp chili powder
1 tsp cornstarch
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp dried oregano
1/8 tsp cayenne pepper

In a small bowl, combine all the ingredients. Store in an airtight container in a cool dry place for up to one year.

Note: File Photo

Friday, April 7, 2017

GREEN TOMATO JAM

2 1/2 cups pureed green tomatoes (this takes about 3 medium tomatoes)

2 cups sugar
1 pkg (3 oz) raspberry gelatin

In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Skim off any foam. Pour into jars or freezer containers, leaving 1/2-inch head space. Cool before covering with lids. Refrigerate or freeze.

Yield: approximately 3 cups

Note: File Photo