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