Tuesday, December 24, 2019

GRILLED VEGETABLE PACKETS

potatoes, thinly sliced

carrots, cut in strips
green pepper, cut in strips
butter
water
cooked crumbled bacon

For each serving or packet, place a double thick rectangle of aluminum foil on flat surface. In the center area of the foil place about 6 potato slices (depending on potatoes size) 6 carrot strips, and 6 green pepper strips. Add a fold edges up slightly and add a tablespoon of butter and a tablespoon of water. Sprinkle with the crumbled bacon. Fold the foil down over the vegetables into a tight packet and place on the grill with the folded side up; cook 20 to 25 minutes or until the vegetables are tender.

Monday, December 23, 2019

CHICKEN APPLE PIE

I have had this recipe for years, so long in fact, I can't even image its origin. My family especially likes this as a way to use up leftover holiday turkey. Turkey is so inexpensive, is healthy, and all my family (except me) loves it so I always buy a huge turkey just so we can have leftovers for recipes like this one! Note: This was a 2011 post from my blog. I know longer even cook a turkey as my family is not at home anymore and I don't cook as much as I used too.


1/4 cup chopped onion
1 tbsp butter
2 cans cream of chicken soup** - do not dilute
3 cups cubed or shredded cooked chicken*
1 large Granny Smith apple, cubed
1/3 cup seedless raisins
1 tsp fresh lemon juice
1/4 tsp ground nutmeg
enough pie dough for a 1 crust pie, unbaked

Heat your oven to 425 degrees.

In a large skillet melt the butter, add the onion and cook until tender. Add the soup, chicken, apple, raisins, lemon juice and nutmeg, mixing together well. Spoon the mixture into an ungreased 11 x 7 x 2-inch baking dish.

On a floured surface, roll out the pastry dough to fit the top of the baking dish. Cut air vents in the pastry. Place over the filling and flute a pretty design on the edges. Bake at 425 degrees for approximately 30 minutes until the crust is golden brown and the casserole is bubbly.

Makes 6 servings.

**Or use 1 can cream of chicken soup and 1 can cream of celery soup.
*Turkey works great, too. This is a good recipe for using up leftover holiday turkey.

Sunday, December 22, 2019

CRANBERRY PUMPKIN BREAD

Believe it or not this little Southern Indiana Girl who is now a Texan, used to live and work in the heart of New York City. I had an apartment at 56th and Broadway and had an office whose window looked out on Radio City Music Hall. Believe me, that apartment had a kitchen so small it was only for 1 person at a time! But I did eat some wonderful homemade food thanks to coworkers and picked up some wonderful recipes. This is one of my New York recipes.

1 cup canned or fresh cooked pumpkin
1 cup granulated sugar
1/2 cup milk
2 eggs
1/4 cup butter, melted
2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup chopped walnuts
1 cup fresh (or frozen) cranberries

Preheat oven to 350 degrees.
Grease a 9 x 5 x 3-inch loaf pan with shortening or vegetable oil.

In a mixing bowl beat the pumpkin, sugar, milk, eggs, and butter together.

Combine the flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together; stir into the pumpkin mixture. Gently fold in the walnuts and cranberries. Pour into the prepared loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool bread in the pan for 10 minutes. Remove from pan and cool completely on a wire rack.

File Photo

Saturday, December 21, 2019

CRANBERRY LOAF CAKE with SAUCE

I think, can't say for sure, that my mother got this recipe years ago from a Jello Pudding and Pie Filling advertisement. It was with an attachment that read, "Pudding has revolutionized the whole world of cake baking, made cake from a mix taste better than ever."


1 pkg (2-layer size) yellow cake mix
1 pkg (4-serving size) lemon instant pudding and pie filling mix
4 large eggs
1 cup sour cream
1/4 cup canola oil
1/2 cup chopped pecans
1 can (1 lb) whole berry cranberry sauce, broken up
water
1 pkg (4-serving size) lemon cook & serve pudding and pie filling mix
1/2 cup sugar
1/4 tsp salt
1 tbsp butter

Preheat oven to 350 degrees.
Grease and flour two 9 x 5-inch loaf pans; set aside.

In large mixer bowl combine the cake mix, instant pudding mix, eggs, sour cream, canola oil, and chopped pecans; blend. Once ingredients are blended, beat at medium speed for 4 minutes. Fold half the cranberry sauce into the mixture. Pour the mixture evenly into the two prepared loaf pans. Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean and cakes are starting to pull away from pans. Do not under bake these cakes. Cool in pans for 15 minutes; remove cakes and cool completely on wire racks.

Place the remaining cranberry sauce in a large measure and add enough water to make 2 1/2 cups. Pour mixture into a saucepan and add the pudding mix, sugar, and salt. Cook while stirring over medium heat until the mixture comes to a full boil and thickens. Remove from the heat and stir in the butter. Serve this sauce warm over the cake slices.

Friday, December 20, 2019

BESSIE'S SOUTHERN CORNBREAD DRESSING

Please don't send me messages asking about chicken fat. I have no idea what that is. Anyone? I hate chicken so I am not familiar with chicken fat. I thought at first it might be chicken stock but then realized that is not it. I got this recipe from an old homemaker's magazine my mother had when I was a child many, many moons ago!

1/2 cup chopped onion
1 cup chopped celery
1/4 cup chicken fat
4 cups dry corn bread crumbs
salt and pepper
1/2 teaspoon poultry seasoning
1 egg
1 cup chicken stock

Cook the onion and celery in fat until soft. Add with seasonings to crumbs. Beat egg and add to chicken stock. Pour over the crumbs. Mix thoroughly. This is enough for 8 to 10 pound turkey or 2 roasting hens.

Thursday, December 19, 2019

IDEA CORN CASSEROLE

This old recipe from a 1950s homemaker's magazine has quite a unique name. I guess it was someone's "bright idea?"

1 small green pepper, chopped*
1 small onion, chopped
3 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 can corn, cream style
1/2 cup milk
1 egg, beaten
1/2 cup dry bread crumbs

Saute the green pepper and onion in the butter. Combine the remaining ingredients and add to the green pepper and onion. Pour the mixture into a buttered shallow baking dish. Top with more dry bread crumbs and melted butter for a crunchy topping, if you would like. Bake the casserole at 350 for 20 minutes.

*Bell pepper
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Wednesday, December 18, 2019

1950s HOT SPICED CIDER

8 cups apple juice or cider
1/3 cup packed brown sugar
6-inch cinnamon stick
1 tsp whole allspice
1 tsp whole cloves
1 large orange cut into 8 thin wedges
8 whole cloves

Combine the cider or juice and brown sugar together in a saucepan.

Make a spice bag by putting the cinnamon, allspice, and the 1 teaspoon of whole cloves together in a 6-inch doubled square piece of cotton cheesecloth tied up with a clean string. (Or use a tea ball and break up the cinnamon) Add spice bag to the mixture.

Bring the mixture to a boil then reduce the heat, cover and simmer for 10 minutes. Remove the spice bag and discard. Serve the hot cider in mugs.

While the mixture is simmering, stud each of the 8 orange wedges with a whole clove and place 1 wedge in each mug.

Yield: 8 (8-oz each) servings
file photo for reference only

Monday, December 16, 2019

OLD FASHION CORNBREAD DRESSING


GOOD OLD FASHION CHOCOLATE SAUCE

This is a delicious chocolate sauce from "Back Home in Indiana".

3/4 cup granulated sugar
1/2 cup baking cocoa
3 tablespoons water
2 tablespoons corn syrup
1/2 tall can of evaporated milk
3/4 teaspoon vanilla extract

In a heavy saucepan mix the sugar and cocoa together. Stir in the water and corn syrup. Cook over medium heat, stirring constantly to boiling. Boil, while continuing to stir, for 3 minutes. Remove pan from the heat and add the evaporated milk and the vanilla extract.

file photo for reference only

Saturday, December 14, 2019

BAKED HAM 'N BEANS

This is another recipe my mother got from a Hunt's Tomato Sauce advertisement when I was a child.

1/2 cup chopped onions
1 1/2 Tablesp. Wesson, pure vegetable oil
1/2 lb cooked and cubed ham
1 lb 14-oz can Pork and Beans
1 8-oz can Hunt' Tomato Sauce
1 Tablesp. Worcestershire sauce
1 teasp. prepared mustard
2 Tablesp. brown sugar

Saute onions and meat in Wesson oil until onions are golden. Mix in remaining ingredients. Pour into a baking dish and bake at 350 degrees, uncovered, for 30 to 45 minutes. Serves 4.


Friday, December 13, 2019

DOUBLE CHOCOLATE COCA COLA CAKE





NOTE: I have made this cake many times. I have made it with the Coke without sugar (not diet Coke) and also with Cherry Coke. We like it with all three. I am diabetic and my grandson loves cherry coke. It is best with the regular coke but the other works for diabetics and/or cherry coke aficionados.

SKILLET BARBECUED PORK CHOPS

This recipe was cut from a can of Hunt's Tomato Sauce when I was a child.

2 lbs (4 to 6 chops) pork chops
1 tablesp. Wesson, pure vegetable oil
1/3 cup chopped celery
2 tablesp. brown sugar
2 tablesp. lemon juice
1/2 teasp. dry mustard
1/2 teasp. salt
1/8 teasp. pepper
2 8-oz. cans Hunt's Tomato Sauce

In a large skillet with a tight-fitting lid, brown chops in Wesson oil over medium heat, approximately 5 minutes on each side. Pour off excess fat. Sprinkle celery, brown sugar, lemon juice, and seasonings evenly over chops. Pour the tomato sauce over all. Cover and simmer over low heat 1 hour, or until chops are tender.

Thursday, December 12, 2019

MIXED DISH

Now how is that for a name? During and coming off the great depression, many cooks had learned to just use up what they had on hand and when asked to share their recipe, they didn't know what to call it. So they just came up with whatever they could think of, thus some of these creative or not so creative names!

1 lb of hamburger meat or sausage or a combination of both
1/4 of an onion, chopped
1/2 pkg (about 4-oz) noodles, cooked
1 can creamed corn
1 can chicken rice soup
crushed cracker crumbs

Brown the meat and onion. Combine the browned meat with the the other ingredients but not the cracker crumbs. Place in a greased casserole dish. Sprinkle with the cracker crumbs and bake for an hour at 325 degrees.

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Wednesday, December 11, 2019

FRENCH ONION BREAD

This is an old recipe my late mother's recipe files.

1 pkg dry yeast
2 cups lukewarm water
4 cups sifted flour
1 tbs. sugar
2 tsp. salt
4 tbs. onion soup mix

Dissolve the yeast in 1 cup of the luke warm water. Sift flour,sugar, and salt together in a large bowl, then add onion soup mix. Stir in dissolved yeast and add enough of the second cup of water to hold dough together. Mix until you have a soft sticky dough. Cover and let rise to double. Punch down and beat well by hand. Divide in 2 sections and place in 6-inch round glass casserole dishes. Let rise to double and then bake in 375 degree oven for 50 to 60 minutes or until bread is brown and crusty. Brush top with butter. Makes 2 round loaves.

file photo for reference only

Tuesday, December 10, 2019

ALL-AT-ONCE SPAGHETTI DINNER

This is an old recipe from a 1950s tomato sauce can.

1 lb ground beef
1 medium onion, chopped
3 cans (8-oz each) tomato sauce
1 1/2 cups water
1/4 teasp. garlic powder
1/4 teasp. pepper
1/4 teasp. ground oregano
1 1/2 teasp. salt
1/2 cup sliced ripe olives
1 small can mushroom stems and pieces, drained
1/2 lb uncooked spaghetti
1 cup shredded Cheddar cheese

Cook and stir the beef and onion in a heavy 3-quart saucepan until meat loses red color. Stir in the seasonings and the olives. Add the mushroom stems and pieces; stir in the water and tomato sauce. Bring the mixture to a boil. Break the spahetti in half and sprinkle into the mixture slowly. Cover the pan with a tight-fitting lid and simmer 25 to 30 minutes over low heat. Stir in the cheese until melted.

Yield: 6 servings

Monday, December 9, 2019

ANGEL COCONUT ROLL

CAKE:
3/4 cup granulated sugar
1 cup sifted cake flour
10 egg whites, room temperature
1 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla extract

Adjust oven rack to the lowest position and preheat oven to 375 degrees.
Lightly grease two 15 1/2 x 10 1/2-inch jelly roll pans and line them with waxed paper. Grease paper lightly and and sprinkle with flour. Set aside.

Using a blender or food processor, pulverize the granulated sugar to very fine. Sift the flour and half the sugar onto a sheet of waxed paper.

In a large mixer bowl, beat egg whites until foamy then beat in the cream of tartar and the salt. Gradually add the remaining half of the pulverized sugar and beat just until stiff peaks form. Sprinkle in the sugar/flour mixture in three batches, folding each addition just until incorporated. Fold in the vanilla. Spoon half the mixture onto each of the prepared pans. Smooth over the tops with a metal spatula; bake at 375 for 10 minutes. Allow to cool in pans for 5 minutes. Invert onto wire racks that have been covered with waxed paper. Peel off the top sheet of waxed paper. Cool cakes for 15 minutes. Starting on a short end, roll up jelly roll fashion with the fresh waxed paper. Make the COCONUT BUTTERCREAM:

1 can (15-oz) cream of coconut
pinch of salt
1 egg, room temperature
1 egg yolk, room temperature
1 1/4 cups unsalted butter, softened
1/2 tsp vanilla extract
2 cups whipping cream, divided
2 tbsp powdered sugar
2 tsp cornstarch
pinch of salt
1 tbsp amber rum, optional

4 cups shredded coconut, toasted

In a medium saucepan combine the cream of coconut and salt. Simmer the mixture until it is reduced by half (takes about 10 to 15 minutes). Increase heat to medium-high and boil until candy thermometer reaches 230 to 235 degrees, around 5 minutes. Reserve 2 tablespoons of the syrup.

While mixture cooks, beat the egg and egg yolk together in a mixer bowl until very light. Add the remaining hot coconut syrup in a slow, steady stream while beating. Beat until cool, about 5 minutes. Add the butter, one tablespoon at a time. Beat in the vanilla extract.

In a small saucepan, combine 1/2 cup of the whipping cream, powdered sugar, cornstarch, and salt. Bring to a boil over medium heat, whisking constantly. Boil 5 minutes and remove from the heat. Whisk in the rum, if using, and the remaining syrup. Refrigerate until cold, not just chilled.

In a large mixer bowl, beat the remaining whipping cream until stiff peaks form. Whisk in the cream mixture.

To Assemble Rolls:
Unroll the cakes and spread a thin layer of the coconut buttercream over all. Top each with half of the flavored whipped cream. Reroll the cakes. Spread the remaining buttercream over the cakes including the ends. Sprinkle with the toasted coconut, pressing it gently into the buttercream so it adheres. Cover and refrigerate until 30 minutes before serving time.

NOTE: Rolls can be made ahead, wrapped tightly and frozen for up to a week. Thaw, unwrapped, at room temperature.

Yield: 2 rolls of about 10 servings each.
file photo for reference only

Saturday, December 7, 2019

HUNGARIAN GOULASH SOUP

3 tbsp butter
1 lb round steak, cut into cubes
1 1/2 cups chopped onions
1 tbsp minced garlic
2 tbsp flour
2 tbsp paprika
3 tbsp tomato paste
4 cans (14 1/2-oz each)chicken broth, plus enough water to equal 8 cups
1 can (14-oz) whole tomatoes, drained, chopped, juice reserved
4 potatoes, peeled, grated
4 large carrots, diced
1 bay leaf
1/2 tsp marjoram
1/2 tsp caraway seeds, crushed
1/2 freshly ground black pepper
1/2 cup dairy sour cream

In a large Dutch oven, melt the butter over medium-high heat. Add the beef and brown all sides. Using a slotted spoon, transfer to a plate; set aside.

Add the onions and garlic to the Dutch oven and cook for 5 minutes. Add the beef back in along with the flour and paprika; cook, stirring constantly for about 3 minutes. Stir in the tomato paste until smooth. Add the chicken broth and water, tomatoes and the reserved tomato juice, potatoes, carrots, bay leaf, marjoram, caraway seeds, and pepper. Bring the mixture to a boil; reduce the heat to simmer and cook, stirring occasionally, until the beef is tender and the vegetables are cooked through, about 45 minutes. Remove the bay leaf.

To serve, place into bowls and top with a dollop of the sour cream.

Yield: 14 cups
file photo for reference only

Friday, December 6, 2019

NO EGG CHOCOLATE SPICE CAKE

1 3/4 cups unsifted all-purpose flour
1 1/4 cups sugar
1/3 cup cocoa
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon salt
1 1/2 cups applesauce
1/2 cup milk
1/2 cup margarine, melted
1 teaspoon vanilla
1/2 cup raisins
1 cup chopped nuts, optional
Vanilla glaze, recipe follows

Combine flour, sugar, cocoa, baking soda, cinnamon, nutmeg, allspice, and salt in a large mixing bowl. Stir in the applesauce, milk, margarine, and vanilla; combine thoroughly. Add the raisins and nuts, if desired.

Pour the batter into a greased and floured Bundt pan or a 13 x 9-inch baking pan. Bake at 350 degrees for 55 to 60 minutes for a Bundt pan or 40 to 45 minutes for the oblong pan. Test by sticking a wooden toothpick in the center to see if it comes out clean. Remove from the oven and cool completely.

Drizzle with the following Vanilla Glaze:
1 tablespoon softened butter
1 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons milk

Combine the butter, powdered sugar, and vanilla. Add milk to reach a drizzle consistency. Drizzle over the above cake.
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Thursday, December 5, 2019

MOCK CHAMPAGNE PUNCH

1 bottle (32-oz) ginger ale, chilled
1 bottle white grape juice, chilled

Combine the ginger ale and grape juice just before serving time. Frozen ice rings made with this mixture with fresh berries inside look very pretty in punch bowl.

For large crowds, 18 jars of each will serve approximately 300 people.

This punch is not sweet and goes with any party food.

Wednesday, December 4, 2019

THE VALLEY'S SCALLOPED CORN

This recipe was a grocery store give away many years ago.

1/2 cup chopped yellow onion
1 medium green bell pepper, chopped
1/4 cup butter
1 can (17-oz) Cream Style corn
1/2 cup seasoned bread crumbs
2 eggs, beaten

Preheat oven to 375 degrees. Grease a 1-quart casserole dish and set aside.

In a medium saucepan, over medium heat, melt the butter. Add the onion and bell pepper and saute until tender. Remove the pan from the heat. Stir in the corn, bread crumbs, and eggs until well blended. Pour into the prepared casserole dish at bake at 375 degrees for 35 to 40 minutes.
file photo

Monday, December 2, 2019

GINGERBREAD

2 1/4 cups unsifted all-purpose flour
3/4 cup sugar
1 tsp soda
1/2 tsp baking powder
2 tsp ginger
1 tsp cinnamon
1/4 tsp ground cloves
14 tsp salt
3/4 cup soft margarine
3/4 cup water
1/2 cup dark molasses

Place the flour, sugar, soda, baking powder, spices and salt in a mixing bowl; mix together well. Add the margarine, water, and molasses. Mix at low speed of an electric mixer until well blended, about a minute. Pour the batter into a lightly greased 10-inch cast iron skillet or a 9-inch square baking pan. Bake at 350 degrees for 30 to 40 minutes or until the gingerbread springs back when lightly touched in the center.

Best served warm.

Yield: 12 servings

file photo

Monday, November 25, 2019

SPAM AND MACARONI CASSEROLE

Most people either love SPAM or they hate it. For those of you who really like SPAM, here is a casserole you will no doubt enjoy.
1 package (7-oz) uncooked elbow macaroni
1 can cream of celery soup, undiluted
1 cup milk
1 cup grated Cheddar cheese
1 can (12-oz) Spam or other canned luncheon meat, cubed
1/4 cup chopped green bell pepper

Prepare the macaroni according to package directions; drain well. Combine the cream of celery soup, milk, and cheese in a saucepan. Cook the mixture, stirring constantly, until the cheese is melted. Add the drained macaroni, bell pepper, and cubed meat to the mixture. Stir well to combine. Pour into a 1 1/2-quart casserole dish or baking pan that has been buttered. Bakes at 325 degrees for 30 minutes.

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Sunday, November 24, 2019

IDAHO POTATOES SUPREME

I have always called this "Idaho" Potatoes Supreme because I got this recipe idea from a lady from Idaho many years ago.

8 to 10 medium Idaho potatoes
1 can (10 3/4-oz) condensed cream of chicken soup
3 cups shredded cheddar cheese, divided
1 cup dairy sour cream
3 green onions, chopped, including green part
1/2 tsp salt (or more to taste)
1/4 tsp black pepper

Preheat oven to 350 degrees.
Grease a 13 x 9-inch baking dish or pan; set aside.

Peel and diced potatoes; place in a saucepan and cover with water. Bring to a boil, cover and cook until almost tender. Drain.

In a mixing bowl, combine the cream of chicken soup (undiluted), half of the cheese, sour cream, onions, salt, and pepper; gently toss in the potatoes to combine well. Place the mixture in the prepared baking dish or pan. Sprinkle the remaining cheese over the top.

Bake the casserole at 350 degrees, uncovered, for 25 to 30 minutes until heated through.

Yield: 8 to 10 servings
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Friday, November 22, 2019

RUTH'S CHRIS SWEET POTATO CASSEROLE

CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/2 cup butter (melted)

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/4 cup butter, melted (1/2 cup)

Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.
ENJOY.
This recipe comes from a very popular American restaurant who shared it with the public.

BLUEBERRY BOTTOM PIE (Diabetic Instructions Included)

This is a recipe I adapted from an old Jello advertisement many years ago. It is easy to make diabetic friendly by using sugar-free pudding mix. So even though I am diabetic now, I can still enjoy this pie. Cool Whip also makes a sugar-free whipped topping now but it can be hard to find. If your grocer doesn't carry it, ask for it. When I do find it (usually at Walmart) I always buy at least a couple because sometimes when I want some for a recipe, I can't find it.

2 pkgs (4-serving size each) French vanilla cook and serve pie filling and pudding mix
1 1/4 cups milk
1 1/2 cups blueberries, pureed down to 1 cup
1/2 tsp ground cinnamon
1 baked 9-inch pie shell*
2 tsp grated lemon zest
3 1/2 cups whipped cream or frozen whipped topping, thawed
fresh blueberries for garnish, if desired

Combine 1 package of the pudding and pie filling mix with the 1/4 cup milk, the pureed blueberries, and the cinnamon. Cook and stir over medium to medium-high heat until the mixture comes to a full boil. Pour the mixture into the baked pie shell; chill while you prepare the other pudding mix.

Prepare the other package of pudding and pie filling mix with the remaining cup of milk as the package directs. Stir in 1 teaspoon of the lemon zest. Pour pudding into a small bowl and cover with plastic wrap. Chill for about an hour until cold.

Fold 1 cup of the whipped cream into the vanilla pudding and spoon mixture over the blueberry mixture. Combine the rest of the whipped cream with the remaining teaspoon of lemon zest and spoon over the pie filling. Freeze for 1 hour or chill in refrigerator for at least 3 hours before serving.

Garnish with the fresh blueberries, if desired.

*A Graham cracker crust may be substituted.

Diabetic Instructions: Substitute pudding mix with sugar-free mix and use 2% milk!

Thursday, November 21, 2019

1950s ERA CHILI CON QUESO

1/2 cup finely chopped onion
1 tbsp butter
2 medium chopped, seeded tomatoes
1 can (4-oz)diced green chili peppers, drained
1 cup shredded American cheese
1 cup shredded Monterey Jack cheese
1 tsp cornstarch
1 tsp hot pepper sauce
Chips, your choice of tortilla or corn chips

Cook the onion in the butter in a saucepan until the onion is crisp tender. Add the tomatoes and chili peppers. Simmer the mixture over low heat for 10 minutes. Toss the cheeses with the cornstarch and gradually add to the saucepan. Stir constantly until cheeses are melted. Stir in the hot pepper sauce and cook until mixture is heated through. Serve with the chips. This makes almost 2 cups of queso.

Monday, November 18, 2019

GARDEN SUPPER SALAD

2 ears corn, cooked
1 lettuce wedge, cut fine
3 green onions with the tops, chopped
1 cucumber, pared and diced
1 large tomato, diced
1/2 stalk celery, diced
1/4 green pepper, diced
1/3 cup salad dressing
1/4 cup half and half cream
1/8 teaspoon salt
dash of pepper
1/2 tablespoon vinegar

Cut the corn from the cobs and combine with other vegetables in a large bowl. Add combined remaining ingredients.
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Saturday, November 16, 2019

MEAT LOAF WITH OAT FILLER

1 1/2 lb hamburger meat
1 small yellow onion, chopped
3/4 cup quick-cooking oats, uncooked
2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
2 eggs, beaten
1 cup tomato juice (or sauce)
1/4 cup catsup

In a large mixing bowl, combine all the ingredients thoroughly using your hands. Pack the mixture firmly into a loaf baking pan or dish. Spread some additional catsup over the top of the loaf. Bake in a 350 degree oven for 1 hour. Let stand a few minutes before slicing to serve.
Photo from frugalhausfrau for reference only.

Friday, November 15, 2019

PORK AND SAUERKRAUT SKILLET DINNER

2 tbsp all-purpose flour
4 loin pork chops, ¾-inch thick
2 tbsp canola oil
1 small yellow onion, cut into wedges
½ tsp salt
¼ tsp fresh ground black pepper
1 cup unsweetened apple juice
½ cup water
2 cans (14-oz each) sauerkraut, drained and rinsed
½ tsp caraway seeds
1 lb. small new potatoes, quartered
1 large red apple
Coat both sides of the pork chops with the flour. Heat oil in a large heavy skillet over medium-high heat and brown about 3 minutes on each side; remove from skillet.

Add the onion, salt, and pepper to the skillet where you browned the pork chops; saute for a minute. Add the apple juice and water. Stir in the sauerkraut and caraway seeds, mixing well. Add the potatoes and place the browned pork chops on the top. Cover; reduce heat to medium-low and cook for half an hour. Cut core the apple and cut into ¼-inch wedges; add to the skillet. Simmer, covered, for another 10 minutes until the apple is tender and chops are cooked through.

Thursday, November 14, 2019

ORANGE SPICED CARROTS

2 1/2 cups sliced carrots
1 tbsp  Brown Sugar
1 1/2 tsp cornstarch
1/2 cup orange juice
1/8 heaping tsp ground ginger
1/8 tsp ground nutmeg
pinch ground cinnamon
Finely chopped fresh parsley for garnish, optional

Place carrots in a saucepan and add enough water to make 1-inch; bring to a boil. Reduce heat and simmer 7 to 9 minutes until carrots are crisp tender. Drain carrots and set aside; keep warm.

In the same pan you cooked the carrots in, combine the sugar, cornstarch, orange juice, ginger, nutmeg, and cinnamon; stir until smooth. Bring to a boil and boil while stirring for 1 minute.

Return carrots to the pan and cook, stirring, over low heat until heated through.

Sprinkle with parsley before serving, if desired.

Yield: 4 to 5 servings.
Note: I got this recipe and photo from TOH magazine several years ago.

Tuesday, November 12, 2019

OLD FASHION CORN-BEEF DINNER

2 green bell peppers, chopped
1 onion, chopped
2 tablespoons shortening
1 pound ground beef
salt and pepper to taste
2 eggs
2 cups corn, whole kernel
4 ripe tomatoes, sliced
1/2 cup dry bread crumbs
butter

Saute the onion and bell pepper in the shortening for about 3 minutes. Add the ground meat, salt, and pepper and brown meat lightly. Remove from heat; stir in eggs and mix well. Butter a baking dish. Put 1 cup of the corn in the bottom of the buttered dish. Add half the meat mixture and top with half the tomato slices. Repeat layers using the other half of the ingredients. Top with the bread crumbs and dot with thin pats of butter. Bake at 350 degrees for about 45 minutes until lightly browned and heated through.

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Saturday, November 9, 2019

CARROT-POTATO MEDLEY

This is another old recipe from one of my late mother's homemaker magazines approximately 60 years ago.


1 cup carrot slices
1 cup 1-inch potato cubes
1 cup sliced onions
1 beef bouillon cube
boiling water

Combine the above ingredients together in a saucepan. Add enough boiling water to just cover the vegetables. Cover pan and simmer until the vegetables are tender.


Friday, November 8, 2019

FRUITY POUND CAKE

2 cups granulated sugar
2 eggs
1 1/2 cups salad oil
3 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp salt
1 tsp soda
3 cups peeled diced apples
1 cup chopped pecans or walnuts
3/4 cup chopped red candied cherries
3/4 cup shredded coconut
2 tsp vanilla

In a mixing bowl, cream the sugar and eggs together. Slowly add the oil and beat well. Sift the flour with cinnamon, salt, and baking soda; stir into the creamed mixture a small amount at a time. Add the apples, nuts, cherries, coconut, and vanilla and mix well. Pour into a greased 9-inch tube pan.

Bake at 325 degrees for 1 hour.
photo from KAF, used for reference only

Thursday, November 7, 2019

SKILLET CHICKEN

1/4 to 1/2 cup canola oil
2/3 cup flour
1 tsp salt
1/2 tsp black pepper
1/8 tsp dried oregano
1/2 tsp garlic salt
2 1/2 to 3 lb fryer, cut up
1 medium yellow onion, thinly sliced
1 medium green bell pepper, cored and cut into rings
2 cans (8-oz each) tomato sauce

Heat the canola oil in a large heavy skillet that has a lid. Combine the flour, salt, pepper, oregano, and garlic salt in a paper bag. Shake chicken pieces in bag, a couple at a time, to coat evenly. Brown chicken on all sides in the hot oil. Pour off the drippings after chicken is browned. Arrange the onion and bell pepper slices over the chicken in the skillet. Pour the tomato sauce over all. Cover and simmer 50 minutes, spooning the sauce over the chicken occasionally. Serves 4.
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Wednesday, November 6, 2019

CARROT RELISH

4 cups (approx 10 med) carrots
3 cups (about 7 med) finely ground onions
1/2 cup finely ground green bell peppers
1/2 cup finely ground red bell peppers
1 1/2 cups finely ground cucumbers
1/4 cup coarse pickling salt
1 1/2 cups white vinegar
2 cups granulated sugar
1 1/2 tsp celery seed
1 tsp mustard seed

Combine vegetables in a large bowl. Sprinkle with salt. Let stand 30 minutes. Combine the remaining ingredients and let stand, stirring often, while vegetables are soaking in salt. Pour vegetables into a large sieve; drain well, pressing vegetables lightly with a back of a spoon to remove all excess liquid. Stir vegetables into vinegar mixture and ladle into hot, sterilized jars. Top with hot lids to seal.
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OLD REVERE WARE AD

Does anyone else remember Revere Ware? My grandma had a saucepan she loved. She had a special polish to keep the bottom shiny. I loved getting to "shine" it up. I'm sure she called it shining rather than polishing so I would consider it fun, not work.



Tuesday, November 5, 2019

VEAL PARMESAN

1 lb veal round steak, 1/2-inch thick

1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1/8 tsp paprika
1 egg
1/3 cup vegetable oil
3 tbsp water
1 can (8-oz) tomato sauce
1/2 tsp oregano

Cut meat into 4 serving-size pieces; pound until 1/4--inch thick. Stir together bread crumbs, cheese, salt, pepper, and paprika. Beat egg slightly. Dip meat pieces into the egg, then intothe crumb mixture; coat well on both sides.

Heat oil in a skillet. Brown meat in the oil on both sides, about 6 minutes. Reduce heat. Add water; cover and simmer 30 to 40 minutes or until the meat is tender.

Remove the meat from the skillet; keep warm. Pour the tomato sauce into the skillet; add oregano. Heat to boiling and pour over the meat.

Monday, November 4, 2019

SUPREME POTATOES

10 medium russet potatoes, peeled & cubed

1 can condensed cream of celery soup, undiluted
1 pkg (12-oz) shredded cheddar cheese, divided
1 cup sour cream
2 or 3 green onions, chopped
Salt to taste
Fresh ground black pepper to taste

Boil potatoes in salted water until just almost tender. Drain in colander and allow to cool. In a large mixing bowl combine the undiluted celery soup, half the cheese, the sour cream, onions, pepper, and additional salt if needed; gently stir in potatoes. Grease a 13 x 9-inch baking dish or pan with butter or cooking oil and place mixture in the pan. Sprinkle the remaining cheese evenly over the top. Bake uncovered at 350 degrees for approximately one-half hour until heated through. Serves 8.

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Saturday, November 2, 2019

BAKED AND FILLED SWEET POTATOES

This is an old recipe from my our northern neighbor when I grew up in Indiana. My uncle and aunt lived in LaPorte, Indiana when I was a child. They had friends who lived across the border in Michigan. If you get tired of sweet potato casserole, try this recipe instead.

6 large sweet potatoes
1/4 cup orange juice
6 tablespoons cold butter, divided
1/4 cup flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup chopped pecans

Scrub potatoes and pierce with a fork. Bake in a 375 degree oven until tender, approximately 40 to 60 minutes. Allow to cool to the touch.

Cut the potatoes in half lengthwise; carefully scoop out the pulp, leaving a quarter-inch shell. Place the removed pulp in a large bowl; add the orange juice. Melt half the butter and add to the pulp; beat until smooth. Stuff the potato shells with this mixture.

Place stuffed potatoes in a large ungreased baking pan.

In a small bowl combine the flour, brown sugar, cinnamon, and ginger. Cut the last half of the butter into this mixture until crumbly. Stir in the pecans and sprinkle the mixture evenly over the potatoes.

Bake at 350 degrees for 20 to 25 minutes or until heated through.

Yield: 12 servings.
file photo used for reference only

Friday, November 1, 2019

SKILLET SPANISH RICE

1/4 cup vegetable oil

1 cup raw regular rice
1 medium onion, thinly sliced
1/2 medium green bell pepper, chopped
1/2 lb ground beef
2 cans (8-oz each) Tomato Sauce
1 3/4 cups hot water
1 teaspoon prepared mustard
1 teaspoon salt
1/4 teaspoon pepper

Heat oil in a large skillet. Add the rice and brown lightly; add onion, bell pepper, and ground beef. Stir over high heat until the meat is lightly browned. Add the remaining ingredients; mix well and bring quickly to a boil. Cover with a tight lid and simmer for 25 minutes.

Option: Add 2 tablespoons of grated cheddar cheese before serving, if desired.

Serves 4.
file photo for reference only


Thursday, October 31, 2019

NOODLE GARDEN SALAD

This old recipe is from the early 1970s.

8-ounces (about 4 cups) medium egg noodles
2 cups finely diced sharp Cheddar cheese
1 1/2 cups cooked peas
1/2 cup each of sliced radishes, diced celery, drained and chopped sweet mixed pickles
1/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
1 cup clear French salad dressing
1 cup mayonnaise

Cook and drain noodles; combine with all the other ingredients except mayonnaise. Toss lightly and chill. Stir in mayonnaise. Serves 4 to 6.




Wednesday, October 30, 2019

(REALLY DIFFERENT) CARROT CAKE

I got this from another group I belong to. A Mr. Meyer got his mother's recipe box and found this inside. He said it is different from any carrot cake you've ever had. I have not made it as I don't think it would fit into my diabetic diet but may make it for my family.



PERSIMMON COOKIES

This recipe is on the back of an old political card my late mother probably picked up during a local county councilman election back in Lawrence County, Indiana.  From the picture on the other side of this card I am guessing it is from the 1960s or 70s.


Click on picture for easier reading.