Monday, December 31, 2018

PINEAPPLE ORANGE SQUARES

This is an old recipe from Kraft Foods. I do not have a photo so I am posting the one below as it is very close to how this recipe looks.

3/4 cup all-purpose flour
1/2 cup coconut
1/3 cup butter, melted
2 tbsp brown sugar
1-quart vanilla ice cream
8-oz cream cheese, softened
1/3 cup frozen orange juice concentrate, thawed
1 can (8 1/4-oz) crushed pineapple, drained
Pineapple slices, optional

Preheat oven to 325 degrees.

In a medium bowl, stir together the flour, coconut, butter and brown sugar. Spread the mixture evenly in an 8 x 8-inch square baking pan or dish. Press onto the bottom of the pan to form a firm, even crust. Bake at 325 degrees for about 20 minutes or until golden. Cool.

While crust bakes, stir ice cream to soften. Beat cream cheese and orange juice concentrate until fluffy. Add ice cream by spoonfuls, beating until smooth after each addition. Stir in the crushed pineapple. Spoon mixture into the prepared crust. Freeze for 8 hours or overnight. Let stand 10 minutes before serving. Garnish with pineapple slices, if desired.

Yields 9 squares

Sunday, December 30, 2018

OLD FASHION BLACKBERRY CAKE

This is an old newspaper clipping from my mother-in-law's old recipe files.

3 eggs
1 1/2 cups sugar
1 1/2 cups lard or shortening
2 tsp cinnamon
1 tsp cloves
2 cups blackberries, crushed
3 cups flour
2 tsp baking powder
1 tsp baking soda

Combine the eggs, sugar, shortening, cinnamon and cloves in a large mixing bowl. Beat mixture until well blended. Add the flour, baking powder and baking soda along with the blackberries. Mix well. Pour the batter into a greased square pan. Bake in a preheated oven at 350 degrees for 35 minutes or until a toothpick inserted near center comes out clean.

Square Pan

Saturday, December 29, 2018

HONEY BBQ SHREDDED PORK

This is a recipe that won awards years ago for the Pennsylvania Beekeepers Association.

1 pork shoulder or picnic roast (remove visible fat)
1 1/4 cups ketchup
1 cup chopped celery
1 cup chopped onion
1/4 cup water
1/3 cup honey
2 tbsp lemon juice
3 tbsp white vinegar
3 tbsp Worcestershire sauce
2 tbsp dry mustard
1 tsp salt
1/2 tsp black pepper
Crusty rolls for serving

Place pork roast in a 9 x 13-inch baking pan. Combine remaining ingredients, except rolls. Pour mixture over the roast. Cover pan with foil and place in a preheated 300 degree oven for 3 to 3 1/2 hours. Shred the meat using two forks. Remove all the bone and skin. Stir meat with the sauce and serve in crusty rolls.

File Photo of a Pennsylvania beekeeper.

Friday, December 28, 2018

GRANDMA'S APPLE DUMPLINGS

This is an old recipe I found in my late mother-in-laws recipes.
The picture is from TOH.
Makes 6 dumplings.

Enough pastry for a 2-crust pie
6 medium tart apples (Jonathan's)
1 cup sugar
2 cups water
3 tbsp butter
1/4 tsp cinnamon
1 tbsp butter
Mix together enough sugar and cinnamon to fill the apple cavities.

Preheat oven to 425 degrees.

On a floured surface, roll pastry thin and cut into 7-inch squares. Pare and core each apple. Boil together the sugar, water, 3 tablespoons butter, and cinnamon for 3minutes. Place an apple on each square of pastry. Fill cavities of apples with a mixture of cinnamon and sugar. Dot each with the tablespoon of butter. Bring opposite points of pastry up over apple. Overlap, moisten and seal. Lift carefully, place a little apart in a baking dish. Pour the hot syrup around dumplings. Bake 40 to 45 minutes at 425 degrees until apples are tender and crust is nicely browned.

Thursday, December 27, 2018

APPLESAUCE BROWNIES

This recipe is older than two of my children who have blessed me with 3 grandchildren, one in college and two already through college. Will say no more about how old this recipe is!!

1 pkg (22-oz) walnut brownie mix
2/3 cup no-sugar-added applesauce
3 eggs

Preheat oven to 350 degrees.
Grease a 13 x 9 x 2-inch pan; set aside. (Today I use nonstick cooking spray.)

Mix the brownie mix, applesauce and eggs together until blended. Pour the batter into the prepared pan. Bake for 30 minutes at 350 degrees. Cut into 20 squares. Top with Apple Fluff (below):
1/2 cup chilled whipping cream
2 tbsp confectioners' sugar
1/2 cup applesauce
1/4 tsp cinnamon

In a chilled bowl, with chilled beaters, beat the whipping cream and confectioners' sugar together until fluffy. Fold in the applesauce and cinnamon. Use to top the brownies. Sprinkle fluff with a dash of cinnamon, if desired.

Saturday, December 22, 2018

AMISH CHICKEN LOAF

This is a recipe from the late E. Coblentz, The Amish Cook, who was from my home state of Indiana.

1 chicken (about 4 lb) cooked and cubed
2 cups chicken broth
2 cups uncooked rice
2 cups milk
2 cups bread cubes
4 eggs
salt to taste
pepper to taste
2 cups diced celery

Preheat oven to 350 degrees. Grease an oblong baking dish or pan.

Stir and mix all the ingredients together. Spoon into the baking dish and form into a loaf. Bake at 350 degrees for about 1 hour or until a knife inserted in the center of the loaf comes out clean. Serve in slices. Feeds quite a few people (about 20).

Friday, December 21, 2018

CHILI LASAGNA

This is an old recipe I got from a Home-Economics teacher many years ago.

1 pkg lasagna noodles
1 lb ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 can diced tomatoes with the juice
1/4 cup chili powder*
3 8-oz cans tomato sauce
1 tsp salt
1/4 tsp black pepper
1 pkg (8-oz) cheese slices, cut into strips

Cool lasagna noodles according to the package directions and drain well.

Preheat oven to 350 degrees.

Saute beef, bell pepper, and onion in a skillet for 10 minutes or until the beef is browned and the veggies are crisp tender. Drain. Return mixture to the pan and add the tomatoes, tomato sauce, chili powder, salt, and pepper. Stir and set aside. In a 13 x 9-inch baking pan, arrange a layer of lasagna noodles. Put a layer of the meat mixture then a layer of cheese over the noodles. Repeat the layers, ending with cheese. Bake at 350 degrees for 40 minutes or until heated through and bubbly.

*If you don't like your food 'hot' I suggest reducing the amount of chili powder. If your mouth is timid you may want to start with 1 rounded tablespoon of chili powder.

This is an old recipe I got from a Home-Economics teacher many years ago.





HONEYBEAR BROWNIES

A good old fashion brownie recipe I got from a hand written recipe blog I belong to.


Thursday, December 20, 2018

COPPER COIN SALAD

This is a recipe from my husband's Aunt Norma.

2 lbs carrots, sliced
1 large onion, chopped
1 cup green bell pepper, chopped
1 can tomato soup
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 cup sugar
1/2 cup salad oil
1/4 cup vinegar

Cook carrots in salted water until tender. Cool. Mix carrots, onion, and green bell pepper together.

To make the dressing, whip the tomato soup, Worcestershire sauce, mustard, sugar, oil, and vinegar together to blend. Pour over the vegetables. Refrigerate overnight. Do not stir.

 Photo from justapinch for reference only.

Wednesday, December 19, 2018

FARMER'S LAYERED TACO SALAD

This is an old recipe from an Indiana Farm Bureau, Inc. newsletter. The photo is from Mr. Food.

1 lb ground beef
1/2 cup chopped onion
1 pkt (1.25-oz) taco seasoning mix
1 can (15-oz) kidney beans, rinsed and drained
2 cups shredded lettuce
1 cup shredded Cheddar cheese
1 can ripe olives, drained and chopped
1 can (8-oz) tomato sauce
1 1/2 cups crushed corn chips
1 cup chopped fresh tomatoes
Sour cream, optional
Salsa, optional

In a large skillet, brown the ground beef with the onion. Drain mixture well. Sprinkle the taco seasoning mix over the meat and onion mixture. Stir in the kidney beans and the tomato sauce. Cook mixture over low heat for 10 to 15 minutes, stirring occasionally.

To assemble: In a large bowl make layers of lettuce, corn chips, meat mixture, ripe olives, cheddar cheese, tomatoes, and top with sour cream, if desired. Top with or serve with your favorite salsa, if desired.



Tuesday, December 18, 2018

GRACE'S HAWAIIAN SPARERIBS

This recipe is from an old rural electric co-op newsletter.

3 tbsp light brown sugar
3 tbsp corn starch
1 tsp salt
9-oz can crushed pineapple, including juice
1/4 cup cider vinegar
1/2 cup catsup
1 tbsp soy sauce
3 to 5 lbs lean country-style ribs

Preheat oven to 350 degrees.

In a medium saucepan, over medium heat, cook together the brown sugar, corn starch, salt, pineapple, vinegar, catsup and soy sauce. Bring to a boil, lower heat and simmer for 5 to 6 minutes. Remove as much fat as possible from the ribs. In a large casserole dish or baking pan, layer ribs and sauce. Tightly cover pan or dish and bake at 350 degrees for 2 hours.
This recipe is from an old rural electric co-op newsletter.





Monday, December 17, 2018

CLASSIC MOLASSES OVEN BAKED BEANS

This old recipe is from a can label.

4 slices bacon
1 can (15-oz) pork & beans
1/4 cup chopped onion
1/4 cup ketchup
2 tbsp molasses
2 tbsp firmly packed brown sugar
1 tbsp prepared mustard
1 tsp Worcestershire sauce

Preheat oven to 350 degrees.

Fry bacon until crisp; drain well. Crumble bacon. In a 1-qt casserole dish, combine the crumbled bacon, pork & beans, onion, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Bake at 350 degrees, uncovered, for 30 to 35 minutes or until thickened and bubbly. Stir every 15 minutes.

Yield: 4 servings
Note: File Photo

Sunday, December 16, 2018

GRANDMA'S HOMEMADE YEAST ROLLS

This recipe is from my mother-in-law.

2 cups warm water (not hot)
2 pkgs dry yeast
1/2 cup sugar
2 tsp salt
1/4 cup soft or liquid shortening
1 egg, beaten
6 1/2 to 7 cups flour

Put warm water in a mixing bowl and add yeast, sugar, salt, and egg; mix well. Add 4 cups of flour and mix with a large spoon. Gradually add remaining flour and mix by hand till mixture is neither sticky or dry. Cover with a clean dish cloth and allow to rise until double in size. Punch down the dough and make into rolls about 1 1/2-inches in diameter. Allow dough to rise again. Bake in a preheated 375 degree oven for 15 to 20 minutes.
This is a file photo.

Saturday, December 15, 2018

RHUBARB BUTTER CRUNCH

This recipe is from an old yellowed newspaper clipping.

3 cups fresh finely chopped rhubarb
1 cup sugar
3 tbsp flour

TOPPING:
1 cup brown sugar
1 cup quick raw rolled oats
1 1/2 cups flour
1/4 cup butter

Preheat oven to 375 degrees.

Mix rhubarb, sugar, and flour; mix well and place in a greased baking dish.

Combine all the topping ingredients together and sprinkle over the rhubarb mixture. Bake for 35 to 40 minutes. Best when served warm with whipped cream.

 Note: File Photo

Friday, December 14, 2018

1970S CRANBERRY COOKIES

1/2 cup butter, softened
1 cup granulated sugar
3/4 cup packed brown sugar
1/4 cup milk
2 tbsp orange juice
1 egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup chopped pecans
2 1/2 cups coarsely chopped frozen cranberries

Preheat oven to 375 degrees.
Lightly grease cookie sheets; set aside.

Cream the butter, granulated sugar, and brown sugar together. Stir in the milk, orange juice, and egg.

Combine the flour, baking powder, salt, and baking soda together. Add the flour mixture to the creamed mixture. Stir in the chopped pecans and the chopped cranberries.

Drop the dough by teaspoonfuls about 2 minutes apart on the prepared baking sheets. Bake 10 to 15 minutes until lightly browned. Allow to cool about 1 minute on baking sheets. Remove to wire racks to cool completely.

Yield: 11 dozen cookies

CLASSIC MACARONI SALAD


1 cup mayonnaise
2 tbsp vinegar
1 tbsp prepared mustard
1 tsp sugar
1 tsp salt
1/4 tsp pepper
8-oz elbow macaroni, cooked, drained
1 cup sliced celery
1 cup chopped green bell pepper
1/4 cup chopped onion

In a large bowl, combine mayonnaise, vinegar, prepared mustard,sugar, salt, and pepper with a wire whisk until combined. Stir in the macaroni, bell pepper, and onion. Mix well. Cover bowl and refrigerate until serving time.

Yield: about 5 cups
Note: File Photo

Thursday, December 13, 2018

TACO EGG SCRAMBLE

6 large eggs, beaten
1/3 cup milk
1/3 cup chopped canned green chili peppers
1 tsp minced dried onion
couple splashes bottled hot sauce
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
3/4 cup shredded cheddar cheese
shredded lettuce
1 tomato, cut into wedges

In a medium bowl, combine the eggs, milk, chili peppers, onion, hot sauce, and salt; allow to stand for 1 minute. In a 10-inch skillet, melt the butter. Add the egg mixture to the skillet. Cook without stirring until the mixture begins to set. Lift and fold the partially cooked eggs with a spatula so the uncooked portion flows underneath. Stir in half the cheese. Cook 5 to 6 minutes more or until eggs are completely cooked. Serve on a bed of shredded lettuce topped with the remaining cheese and tomato wedges.

Yield: 4 servings

Note: This is a good dish for diabetics as each serving has only 5 g carbs but 22 g protein.

 Photo from AEB

Monday, December 10, 2018

APPLESAUCE GELATIN MOLD

This recipe is from an acquaintance of my mother's when I was a child.

1/2 cup red hot cinnamon candies
1 cup water
6-oz pkg raspberry gelatin
15-oz can applesauce
2 tbsp cider vinegar

In a small saucepan, cook the candies in water, stirring frequently, until melted. Empty gelatin into a bowl and add the candy water; stir until gelatin is completely dissolved. Stir in the applesauce and vinegar. Pour mixture into a 6-cup gelatin mold and refrigerate until firm. To serve, remove from mold onto a serving plate and top with mayonnaise type salad dressing, if desired.

Option: Sprinkle chopped pecans over the top of the salad dressing.

 Note: I did not have a picture of this recipe. This is a picture from a very similar recipe for reference only.

Thursday, December 6, 2018

DRIED BEEF ROLLS

8-oz pkg cream cheese, softened
1 tbsp grated onion
1/2 tsp garlic powder
1/4 cup milk
1/2 cup mayonnaise
2 pkgs sliced dried beef

In a small bowl, combine the cream cheese, onion, garlic powder, milk, and mayonnaise. Blend mixture until it is of a thick spreading consistency. Separate the slices of dried beef and lay out. Spread the cream cheese mixture on the end of each beef slice; roll the beef up starting at the cheese end. Chill until serving time.

 Note: File Photo