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



Monday, June 12, 2017

BBQ CHICKEN

This is an old recipe from a former grocery store in Southern Indiana. The picture is a stock file photo.


4 chicken breasts skinned
1 cup catsup
1/2 cup water
1/4 cup lemon juice
1/4 cup vinegar
2 tbsp Worcestershire sauce
4 tbsp onion powder

Combine catsup, water, lemon juice, vinegar, Worcestershire sauce, and onion powder in a small saucepan. Bring to a boil over medium heat. Grill chicken, bone side down about 20 minutes. Begin brushing chicken with sauce. Turn chicken and continue brushing. Grill 20 minutes more. Keep brushing chicken and cook until chicken juices run clear and chicken is done.



Saturday, June 10, 2017

FORMER SENATOR BEN NELSON'S CHIP DIP

5 to 7 ounces (1 can) of shrimp, drained and rinsed OR 1 cup fresh cooked shrimp, medium sized
1/2 cup chili sauce
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 cup onion, chopped
2 teaspoons horseradish

Blend chili sauce into cream cheese.

Mix in remaining ingredients, except shrimp. Carefully add the shrimp.

Chill until ready to serve.


File Photo Sen Nelson

DUTCH MOCHA CHOCOLATE CAKE

I found this recipe in an old church cookbook from Waterloo, Iowa. It is a good chocolate cake.


3 cups sifted cake flour
1 tsp baking soda
3/4 cup cocoa
2 3/4 cups sugar
1/2 tsp salt
1 cup hot coffee
1 cup sweet butter
1 cup sour cream
2 tsp vanilla
5 egg whites

Preheat oven to 350 degrees.

Thoroughly grease three 9-inch cake pans. Combine flour, baking soda, and salt together and sift three times. Combine cocoa, 1/2 cup of the sugar, and coffee. Cool. Cream butter and 1 1/2 cups of the sugar until light and fluffy. Add cocoa mixture, sour cream, and vanilla. Add flour mixture, stirring until smooth. Beat egg whites with remaining sugar until stiff. Fold into the batter. Pour batter into pans and bake for 30 minutes. Cool and remove from pans. Frost with your favorite frosting.



Friday, June 9, 2017

POTATO SOUP

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

6 med potatoes, peeled and cubed
1 small onion, chopped
1 stalk celery, chopped
1 tsp seasoned salt
Dash of pepper
1 tbsp parsley flakes
4 cups water
2 cups milk
3 tbsp margarine

Combine first seven ingredients in pot and bring to a boil. Cook for 20-25 minutes until potatoes are tender. Reduce heat and add milk and margarine. Cook until heated through. Serve hot.

Note: File Photo

Thursday, June 8, 2017

LBJ'S PICKLED OKRA

3 pounds whole okra
6 hot peppers
6 cloves garlic, peeled
2 teaspoons apple cider vinegar
1/2 cup salt
1 tablespoon mustard seed

Wash and scrub okra and pack in clean jars. Add to each jar 1 hot pepper and 1 clove garlic. Boil remaining ingredients. Cover okra with hot liquid, filling to within 1/2" of the jar lid. Adjust lids. Process in boiling water for 10 minutes.
Note: File Photo

This recipe is from a book of Capitol Hill Cooks.

Classic Apple Pie

Pastry for a double-crust 9-inch pie:


2 cups unsifted all-purpose flour
1 tsp salt
2/3 cup lard or solid vegetable shortening
5 to 7 tbsp ice water

In a large bowl, stir flour and salt together until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture becomes mealy.

Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust.

Pie Filling:

6 cups thinly sliced, peeled, tart cooking apples
1 tbsp lemon juice
1 cup sugar
2 tbsp flour
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp butter or margarine

Preheat oven to 425 degrees.

Slice apples into a large bowl and sprinkle with lemon juice. Add sugar, flour, salt, cinnamon, and nutmeg to apples; mix together well. Mix apples again with a large spoon then turn into pastry lined pie pan. Dot the surface with the butter or margarine. Place top pastry over pie and seal the edges well. Cut steam vents in center of the top crust or poke several times with a fork. Bake pie in a 425 degree oven for 45 - 55 minutes or until crust turns a golden brown and the filling starts to bubble up through the vents.

Tuesday, June 6, 2017

CARAMEL APPLE WALNUT SQUARES

This is a recipe I have had for many years. I an not sure but I believe this recipe was cut from a ladies magazine advertisement for Borden's Eagle Brand Milk.


1 3/4 cups unsifted flour
1 cup quick cooking oats
1/2 cup firmly packed brown sugar
1/2 tsp baking soda
1/2 tsp salt
1 cup cold margarine or butter
1 cup chopped walnuts
20 caramels, unwrapped
1 (14-oz) can Borden's Eagle Brand Sweetened Condensed Milk
1 (21-oz) can apple pie filling

Preheat oven to 375 degrees. In large bowl, combine flour, oats, sugar, baking soda, and salt; cut in margarine until crumbly. Reserving 1 1/2 cups of crumb mixture, press remainder on bottom of 13x9-inch baking pan. Bake 15 minutes. Add walnuts to remaining crumb mixture. In a heavy saucepan, over low heat, melt caramels with milk; stirring until smooth. Spoon apple filling over prepared crust; top with caramel mixture then reserved crumb mixture. Bake 20 minutes or until set. Cool. Best served warm with ice cream!

Note: File Photo