tag:blogger.com,1999:blog-78931073937030794422024-03-18T05:58:28.377-07:00Grandma's Vintage RecipesThis blog is for the posting of Vintage Recipes. I have inherited recipes from both my grandmothers, mother, aunts, etc over the years. I am also a cookbook collector with several old cookbooks in my possession. My goal here is to share with you older recipes that have been lost to many. I hope you will enjoy my blogs and some old memories will be revived by some of the recipes. Note:To save the vintage value of these recipes, I make no changes. You see the original recipe as written.Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.comBlogger1895125tag:blogger.com,1999:blog-7893107393703079442.post-57698333702037743982024-03-18T05:54:00.000-07:002024-03-18T05:54:07.972-07:00 CINNAMON-TOPPED APPLE MUFFINS<p><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">This is an old recipe I got from a lady in Tennessee years ago.</span></p><div class="post-body entry-content" id="post-body-2062288031035709259" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-105180030180084262" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;"><span style="font-size: 13.2px;">2 cups flour</span><br /><span style="font-size: 13.2px;">1/2 cup sugar</span><br /><span style="font-size: 13.2px;">3 teaspoons baking powder</span><br /><span style="font-size: 13.2px;">1/4 teaspoon salt</span><br /><span style="font-size: 13.2px;">1 cup coarsely chopped apples</span><br /><span style="font-size: 13.2px;">1egg, slightly beaten</span><br /><span style="font-size: 13.2px;">1 cup milk</span><br /><span style="font-size: 13.2px;">3 tablespoons butter, melted</span><br /><span style="font-size: 13.2px;">TOPPING:</span><br /><span style="font-size: 13.2px;">1/3 cup brown sugar</span><br /><span style="font-size: 13.2px;">1/2 teaspoon cinnamon</span><br /><span style="font-size: 13.2px;">1/3 cup chopped nuts</span><br /><br /><span style="font-size: 13.2px;">Sift flour, sugar, baking powder and salt together; add apples. Add egg, milk and butter, mixing just enough to moisten. Put in buttered muffin tins. Mix topping ingredients and sprinkle on top of muffins. Bake at 400 degrees for 15 minutes.</span><br /><br /><div class="separator" style="clear: both; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUe0Ts5cXNUZiE5qAIXkme-Er9gLXN_xsYFO6pR6_EW1Bcqh4kBUNcgtwsh6CDFErkr1854MYIoRG3caXekXKywmjU_LNbzreVbhF_jwwdUxgZ3AxDQVS_CsXUo1Zpajwu9JTgJOa6VJ8/s1600/apple.jpg" imageanchor="1" style="color: #7c93a1; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="119" data-original-width="157" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUe0Ts5cXNUZiE5qAIXkme-Er9gLXN_xsYFO6pR6_EW1Bcqh4kBUNcgtwsh6CDFErkr1854MYIoRG3caXekXKywmjU_LNbzreVbhF_jwwdUxgZ3AxDQVS_CsXUo1Zpajwu9JTgJOa6VJ8/w320-h243/apple.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;">File Photo</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-2222582378194959152024-03-17T17:54:00.000-07:002024-03-17T17:54:02.882-07:00PINEAPPLE FLAVORED POUND CAKE<p> </p><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-size: 13.2px;">1 cup shortening</span></h3><div class="post-body entry-content" id="post-body-7334274274910440872" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-5216772868419974933" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;">2 cups sugar<br />2 cups sifted plain flour<br />5 large or 6 small eggs<br />5 tbsps pineapple juice<br /><br />Preheat oven to 325 degrees.<br /><br />Cream shortening and sugar together. Add eggs to sugar mixture, one at a time. Alternately add in flour and pineapple juice. Beat at low speed of electric mixer until creamy. Bake in a greased and floured tube, Bundt, or loaf pan until done; approximately 1 hour.<br /><br />This cake is great sliced and topped with fresh berries.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvgHIa9VKZnF90RlDUJUCISjJ4OsnHkzNdvkJwkK71EmkyYIz2KsUMvkywbdx_7Z41KO5DAF6EdGg7qYKDROC_ZSfhJyiZ1jn48LHBihY1X3CM5jglQAZKNf9jlGcl9V8V25piBEbxng/s1600/p+cake.jpg" imageanchor="1" style="color: #7c93a1; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="136" data-original-width="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvgHIa9VKZnF90RlDUJUCISjJ4OsnHkzNdvkJwkK71EmkyYIz2KsUMvkywbdx_7Z41KO5DAF6EdGg7qYKDROC_ZSfhJyiZ1jn48LHBihY1X3CM5jglQAZKNf9jlGcl9V8V25piBEbxng/s1600/p+cake.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a></div><div style="text-align: center;">Note: File Photo for reference only.</div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-56513436169991659232024-03-16T07:58:00.000-07:002024-03-16T07:58:47.838-07:00ZUCCHINI CHEESE CASSEROLE<p><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">This recipe is an old newspaper clipping--I have no idea what newspaper.</span></p><div class="post-body entry-content" id="post-body-8356358285181689239" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;">1 1/2 qts (6 cups) peeled, seeded, diced zucchini<br />2 eggs, beaten<br />1/4 cup evaporated milk<br />3/4 cup Ritz style cracker crumbs<br />6 tbsp melted butter or margarine<br />8-oz pkg shredded cheddar cheese<br /><br />Preheat oven to 325 degrees.<br /><br />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.</div><div class="post-body entry-content" id="post-body-8356358285181689239" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2ktEyBp7zb072WAi3EGvnjFPEaSz9fNkc4wnMiPwtYqVHz4DF18BAltN-kyw2QfrpdNT3o6eV1c3OtdvX7pZRnmNRGEZNbiHq1FlRu-7OZdvLOJKiXu-UfBcabRQBrqp9SGpxr9Dpy17wPzTbdkMGkFWN44FFkU6HZMPMMaiuJ1TbN6uxe-XNfu8OI0/s397/download%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="397" data-original-width="265" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2ktEyBp7zb072WAi3EGvnjFPEaSz9fNkc4wnMiPwtYqVHz4DF18BAltN-kyw2QfrpdNT3o6eV1c3OtdvX7pZRnmNRGEZNbiHq1FlRu-7OZdvLOJKiXu-UfBcabRQBrqp9SGpxr9Dpy17wPzTbdkMGkFWN44FFkU6HZMPMMaiuJ1TbN6uxe-XNfu8OI0/s320/download%20(1).jpg" width="214" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div><br /><div class="post-body entry-content" id="post-body-8356358285181689239" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><br /></div><div class="post-body entry-content" id="post-body-8356358285181689239" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><br /></div><div class="post-body entry-content" id="post-body-8356358285181689239" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><br /><h3 class="post-title entry-title" itemprop="name" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"></h3><div class="post-header" style="font-size: 11.88px; line-height: 1.6; margin: 0px 0px 1.5em;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com2tag:blogger.com,1999:blog-7893107393703079442.post-27113308198647413942024-03-15T08:10:00.000-07:002024-03-15T08:10:59.975-07:00BITTERSWEET CHOCOLATE CAKE<p> </p><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-size: 13.2px;">1 1/2 cups cake flour</span></h3><div class="post-body entry-content" id="post-body-6538332068940353195" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-6985775373685220976" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;">1 1/2 cups sugar<br />1 cup buttermilk<br />1/3 cup shortening<br />3 egg whites<br />3 squares unsweetened chocolate, melted<br />1 tsp baking soda<br />1 tsp salt<br /><br />Preheat oven to 350 degrees.<br /><br />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.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZPnIaGwSgtmTPnv6JsmgLdJUTx_KqEYEkDhb-uQ6rD0nrUGYv5Ym1PkRw7gqFu13V2n-hCiex7gCllFAOHliDM4o4M-deHHnuEvWGC7cLfHaNxBQ7yChD4eWP6FxXBV2-ATQ460n2aFY/s1600/choc.jpg" imageanchor="1" style="color: #7c93a1; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="168" data-original-width="168" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZPnIaGwSgtmTPnv6JsmgLdJUTx_KqEYEkDhb-uQ6rD0nrUGYv5Ym1PkRw7gqFu13V2n-hCiex7gCllFAOHliDM4o4M-deHHnuEvWGC7cLfHaNxBQ7yChD4eWP6FxXBV2-ATQ460n2aFY/w320-h320/choc.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div style="text-align: center;">File Photo</div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-83254822662333627812024-03-14T07:35:00.000-07:002024-03-14T07:35:46.836-07:00 TURKEY AND COUNTRY SAUSAGE CORN BREAD STUFFING<p><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"> </span></p><div class="post-body entry-content" id="post-body-4313623659667668704" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><h3 class="post-title entry-title" itemprop="name" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-size: 13.2px;">2 cups celery slices</span></h3><div class="post-body entry-content" id="post-body-6010182407515539144" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;">1 cup chopped onion<br />1/4 cup butter or margarine, melted<br />1 8 or 9-inch square pan of cornbread, crumbled<br />6 cups soft bread cubes<br />1 lb pork sausage, crumbled, cooked, drained<br />1/2 to 1 tsp sage, according to taste<br />10 1/2 oz can condensed chicken broth<br />3/4 cup water<br />2 eggs, beaten<br />12 to 16 lb turkey, if desired<br /><br />In small skillet, saute celery and onion in butter until tender. In a large mixing bowl, combine celery mixture, cornbread, bread cubes, sausage and sage; mix together well. Add broth, water and eggs; toss lightly until bread is thoroughly moistened. Add 1/2 cup more water if you desire a more moist dressing. Lightly spoon stuffing into body cavity and neck region of turkey. Truss and roast according to turkey roasting directions. Makes enough stuffing for one 12 to 16 lb turkey. Place any leftover stuffing in a buttered casserole dish. Cover and bake the last 35 to 40 minutes of the turkey roasting. If you do not want to stuff a turkey, put the stuffing into a large baking dish and bake 35 to 4o minutes at 350 degrees.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7rIk4Ii0XM9upY8ePZV2ZLys2XWPhBIql69QD6NiaqJb7X9s2aIzLfSvbhRBPYoVt8ZvWgEcFU8IDzbVkV0yjoxWQFT93EETZ0g4vGAMqzdnc9XNLayLlRL2URr1CnEEej6yfho3Xic/s1600/stuff.jpg" imageanchor="1" style="color: #7c93a1; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="177" data-original-width="200" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7rIk4Ii0XM9upY8ePZV2ZLys2XWPhBIql69QD6NiaqJb7X9s2aIzLfSvbhRBPYoVt8ZvWgEcFU8IDzbVkV0yjoxWQFT93EETZ0g4vGAMqzdnc9XNLayLlRL2URr1CnEEej6yfho3Xic/w320-h283/stuff.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div style="text-align: center;">File Photo</div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-27536789753558380492024-03-13T08:24:00.000-07:002024-03-13T08:29:45.811-07:00POPCORN CARAMEL CRUNCH <p><br /></p><p><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">This recipe is from the back of a box of Corn Chex cereal in 1989. Not exactly a vintage recipe but an old one.</span></p><div class="post-body entry-content" id="post-body-5722697436269531231" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-5722697436269531231" itemprop="description articleBody" style="font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-947774008533250939" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;">1 1/2 cups Corn Chex cereal<br />1 1/2 cups Rice Chex cereal<br />1 1/2 cups Wheat Chex cereal<br />4 cups air-popped popcorn<br />1/2 stick (1/4 cup) margarine<br />6 tbsp brown sugar<br />2 tbsp light corn syrup<br />1/4 tsp vanilla extract<br /><br />Preheat oven to 250 degrees. In open roasting pan combine cereals and popcorn; set aside. In medium saucepan, combine margarine, sugar, corn syrup, and vanilla. Cook over medium heat 5 minutes or until boiling, stirring frequently. Pour hot mixture over the cereal and popcorn, stirring until all pieces are evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool, stirring occasionally. Store in an airtight container.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL7WGekvz6iReAT6JHQhXRI1zML0w7J4XFRIcAlP0llFJmJ-6skhrCOuFCwtF29A7RoyuaBoODV_xCUgBrKnmgKdEnnde1OLGjRiArql2a34wFn4fIYhkmWsH2YMSLc2sVF-xWh27FNF4/s1600/chex.jpg" style="color: #7c93a1; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="101" data-original-width="104" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL7WGekvz6iReAT6JHQhXRI1zML0w7J4XFRIcAlP0llFJmJ-6skhrCOuFCwtF29A7RoyuaBoODV_xCUgBrKnmgKdEnnde1OLGjRiArql2a34wFn4fIYhkmWsH2YMSLc2sVF-xWh27FNF4/w320-h310/chex.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div></div></div><div class="post-body entry-content" id="post-body-947774008533250939" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;"><div style="text-align: center;"><span style="font-size: xx-small;">File Photo - not this exact recipe</span><span style="font-size: 13.2px;">.</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-19855450971059509972024-03-12T07:57:00.000-07:002024-03-12T07:57:39.404-07:00 PORK CHOP CABBAGE SKILLET DINNER<p><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;">As a child growing up in the farm country of Southern Indiana</span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 22px;">,</span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"> </span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">some of my favorite memories revolve around our large gardens. One of my favorite garden vegetables was cabbage. I love watching those little cabbage heads turn into big ones and then enjoying that cabbage on the dinner table. Since that part of the country was also known for pork, one of the great meals we enjoyed was combining cabbage and pork chops!</span></p><div class="post-body entry-content" id="post-body-6717919640748581446" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-5790068222955753305" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;"><div>6 pork chops</div><div class="post-body entry-content" id="post-body-8258192165257742402" itemprop="description articleBody" style="font-size: 14.52px; line-height: 1.4; position: relative; width: 540px;">1/2 tsp salt<br />1/2 tsp pepper<br />1 tbsp shortening (modernize to canola or olive oil!)<br />1/2 tsp savory<br />1 small bay leaf<br />2 cups tomato juice<br />1/2 cup water<br />1 small cabbage, cut into 6 wedges<br />6 carrots, cut-up into pieces about 1-inch in size<br />1 1/2 cup chopped onion<br />3 medium potatoes, quartered<br />1/4 tsp salt<br /><br />Season the pork chops with the 1/2 teaspoon of salt and the pepper. Brown in the shortening in a large skillet. Add the savory, bay leaf, tomato juice, and water. Cover skillet and simmer for 30 minutes. Add the cabbage wedges, carrots, onion, potatoes, and the 1/4 teaspoon salt. Cover and cook another 35 minutes or until tender.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLc6zSPkyhGojPPI03STuZbj6NkR7PBe17wQzzMebav9G_TilVyI48AZtZaTsJy4AJ-v7XXkR-Mp7IgJGM0kDndk_ACJFYZYBqrY4gRRmJ1PjX_K45D0RW6rD51q4hR07qtiH5B6H3ngA/s1600/skillet.jpg" imageanchor="1" style="color: #7c93a1; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="120" data-original-width="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLc6zSPkyhGojPPI03STuZbj6NkR7PBe17wQzzMebav9G_TilVyI48AZtZaTsJy4AJ-v7XXkR-Mp7IgJGM0kDndk_ACJFYZYBqrY4gRRmJ1PjX_K45D0RW6rD51q4hR07qtiH5B6H3ngA/s1600/skillet.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-48603389935736930622024-03-11T06:12:00.000-07:002024-03-11T06:12:54.495-07:00DUTCH MOCHA CHOCOLATE CAKE<p><span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">I found this recipe in an old church cookbook from Waterloo, Iowa. It is a good chocolate cake.</span></p><div class="post-body entry-content" id="post-body-1153718358911925479" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-5072806602349744684" itemprop="description articleBody" style="font-size: 14.52px; line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-2417989344244508399" itemprop="description articleBody" style="font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;">3 cups sifted cake flour<br />1 tsp baking soda<br />3/4 cup cocoa<br />2 3/4 cups sugar<br />1/2 tsp salt<br />1 cup hot coffee<br />1 cup sweet butter<br />1 cup sour cream<br />2 tsp vanilla<br />5 egg whites<br /><br />Preheat oven to 350 degrees.<br /><br />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.</div><div class="post-body entry-content" id="post-body-2417989344244508399" itemprop="description articleBody" style="font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><br /></div><div class="separator" style="clear: both; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXYxP4gIInOu_B4Nz62gnVIPiHSAZCYeSlETTM2Wv-Wt72CHoPtjjENMyy7F-ICeaN9ecYAHZxVcd_XganPVpp4KiI35vD72UTercOclmLSe-FAY_XKShZuVoyEKWjyVsW4AluIX9s2Q/s1600/dutch.jpg" imageanchor="1" style="color: #7c93a1; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="91" data-original-width="120" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXYxP4gIInOu_B4Nz62gnVIPiHSAZCYeSlETTM2Wv-Wt72CHoPtjjENMyy7F-ICeaN9ecYAHZxVcd_XganPVpp4KiI35vD72UTercOclmLSe-FAY_XKShZuVoyEKWjyVsW4AluIX9s2Q/w320-h242/dutch.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-34561628309704193212024-03-10T16:55:00.000-07:002024-03-10T16:55:04.183-07:00 LBJ'S PICKLED OKRA<p><br /></p><div class="post-body entry-content" id="post-body-6431081277795410231" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><div class="post-header" style="font-size: 10.8px; line-height: 1.6; margin: 0px 0px 1.5em;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-6083484465504673801" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;">3 pounds whole okra<br />6 hot peppers<br />6 cloves garlic, peeled<br />2 teaspoons apple cider vinegar<br />1/2 cup salt<br />1 tablespoon mustard seed<br /><br />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.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCIAN-M2wYY0K-grJgNWOPYaQBpdkkakyCn0jRMoGcj0S1X4-Xx40S54FXUFsSwM3-pqnHcSJ3yeiy6gHqmgFDNSlxdCu8WCfjpJAIm905n4xgAJmG8DHiZUFju7_UZq_IXtMDKjHfUg/s1600/th+%25281%2529.jpg" imageanchor="1" style="color: #7c93a1; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="189" data-original-width="107" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCIAN-M2wYY0K-grJgNWOPYaQBpdkkakyCn0jRMoGcj0S1X4-Xx40S54FXUFsSwM3-pqnHcSJ3yeiy6gHqmgFDNSlxdCu8WCfjpJAIm905n4xgAJmG8DHiZUFju7_UZq_IXtMDKjHfUg/w181-h320/th+%25281%2529.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="181" /></a></div><div class="separator" style="clear: both; text-align: center;">File Photo</div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-80548588682638463222024-03-09T07:38:00.000-08:002024-03-09T07:38:31.896-08:00Old-Fashioned Classic Apple Pie Crust and Filling Recipes<p><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">What is more traditional than apple pie? Enjoy these recipes for a perfect apple pie.</span></p><div class="post-body entry-content" id="post-body-8203120979405811635" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;">Pastry for a double-crust 9-inch pie:<br /><br />2 cups unsifted all-purpose flour<br />1 tsp salt<br />2/3 cup lard or solid vegetable shortening<br />5 to 7 tbsp ice water<br /><br />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.<br /><br />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.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqD4OUYucQsJJ3D2d3oDW1X1rf544FSIwYqRSkDTlrCDSE1FWdVN6gnSCzoarITDrHiQtyGHDegQNHcpFMNPF1JE5gvCxWSa5ZgNaQR8NF10Aqx37gN7OeQSySEgskigcgnGaNm1O3nQs/s1600/apple+pie.jpg" imageanchor="1" style="color: #249fa3; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqD4OUYucQsJJ3D2d3oDW1X1rf544FSIwYqRSkDTlrCDSE1FWdVN6gnSCzoarITDrHiQtyGHDegQNHcpFMNPF1JE5gvCxWSa5ZgNaQR8NF10Aqx37gN7OeQSySEgskigcgnGaNm1O3nQs/w320-h249/apple+pie.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div>Pie Filling:<br /><br />6 cups thinly sliced, peeled, tart cooking apples<br />1 tbsp lemon juice<br />1 cup sugar<br />2 tbsp flour<br />1/4 tsp salt<br />1 tsp ground cinnamon<br />1/4 tsp ground nutmeg<br />1 tbsp butter or margarine<br /><br />Preheat oven to 425 degrees.<br /><br />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.</div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-4242755356701589562024-03-08T07:15:00.000-08:002024-03-08T07:15:47.578-08:00GLAZED CORNED BEEF<p>I'm not sure this recipe qualifies as vintage, but it is an old one.</p><p>1 corned beef brisket (3 to 4 lbs), trimmed</p><p>1 medium onion, sliced</p><p>1 celery rib, sliced</p><p>1/4 cup butter or margarine</p><p>1 cup packed brown sugar</p><p>2/3 cup ketchup</p><p>1/3 cup white vinegar</p><p>2 tbsp prepared mustard</p><p>2 tsp prepared horseradish. </p><p>Place corned beef and contents of seasoning packet in a Dutch oven. cover with water. Add the onion and celery. Bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until the meat is tender, Drain and discard the liquid and vegetables. Place the beef on a rack in a shallow roasting pan; set aside. </p><p>In a saucepan, melt the butter over medium heat. Stir in the remaining ingredients. Cook, stirring until the sugar is dissolved. Brush over the beef. Bake uncovered, at 325-degrees 25 minutes. Let stand 10 minutes before slicing to serve.</p><p>Yield: 12 servings</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-HxLPS8Mx0Z05DSFMnEcWVAItw3btvw8GsBYiJq7aNB4uOeGBW8eyJTleZHsXgbz0xOPOM-fuvBE-A94sozFDRlsS8DvImUxRFRhGC5OCBTzVbUQUIg6nAFYw5qXFYhu3PKppVl54OADi8oE8YO4K69xN7Z1oR08NuoAydk2y4Cynqo6qo_-7CrWJTk/s300/Corned%20beef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="300" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-HxLPS8Mx0Z05DSFMnEcWVAItw3btvw8GsBYiJq7aNB4uOeGBW8eyJTleZHsXgbz0xOPOM-fuvBE-A94sozFDRlsS8DvImUxRFRhGC5OCBTzVbUQUIg6nAFYw5qXFYhu3PKppVl54OADi8oE8YO4K69xN7Z1oR08NuoAydk2y4Cynqo6qo_-7CrWJTk/s1600/Corned%20beef.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">recipe and photo from TOH 2003</span></div><br /><p><br /></p><p><br /></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-53786821522372619732024-03-08T05:03:00.000-08:002024-03-08T05:03:49.231-08:00CARAMEL APPLE WALNUT SQUARES<p><span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">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.</span></p><div class="post-body entry-content" id="post-body-6099439502570380626" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-7141890703536993431" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-7771394274869590224" itemprop="description articleBody" style="font-size: 14.52px; line-height: 1.4; position: relative; width: 540px;">1 3/4 cups unsifted flour<br />1 cup quick cooking oats<br />1/2 cup firmly packed brown sugar<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1 cup cold margarine or butter<br />1 cup chopped walnuts<br />20 caramels, unwrapped<br />1 (14-oz) can Borden's Eagle Brand Sweetened Condensed Milk<br />1 (21-oz) can apple pie filling<br /><br />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!</div><div class="post-body entry-content" id="post-body-7771394274869590224" itemprop="description articleBody" style="font-size: 14.52px; line-height: 1.4; position: relative; width: 540px;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrN_DE6iF1GpEGSeDklbLl5VExRjtSrrsVRfS1Zp4lh2y7we4WVVEW-jGbLPXfstejD9N1r39OWNRcm6HRTzjytTdFuMiP9bMoaeGMV8yapF9rDVvLKx4PfhXVLYxRhWUIRZk7zCNlM-E/s1600/bars.jpg" imageanchor="1" style="color: #7c93a1; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="132" data-original-width="93" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrN_DE6iF1GpEGSeDklbLl5VExRjtSrrsVRfS1Zp4lh2y7we4WVVEW-jGbLPXfstejD9N1r39OWNRcm6HRTzjytTdFuMiP9bMoaeGMV8yapF9rDVvLKx4PfhXVLYxRhWUIRZk7zCNlM-E/w225-h320/bars.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="225" /></a></div><div class="separator" style="clear: both; text-align: center;">File Photo</div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-86551766763461695852024-03-07T17:57:00.000-08:002024-03-07T17:57:26.661-08:00OLD FASHION RECIPE FOR TURKEY WITH APRICOT CORNBREAD STUFFING<p><span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">This turkey and stuffing recipe is from a November 1975 issue of "The Workbasket" Magazine.</span></p><div class="post-body entry-content" id="post-body-7579417063202463013" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-9090351081770530852" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-706310876471177741" itemprop="description articleBody" style="font-size: 14.52px; line-height: 1.4; position: relative; width: 540px;">1 cup butter or margarine<br />1 1/2 cups chopped onion<br />2 cups chopped celery<br />Salt and Pepper<br />1 can (30 oz) apricot halves<br />1 can (6 oz) pecans, toasted<br />water (about 1/3 cup)<br />1 recipe cooked cornbread<br />12 to 14 lb turkey<br />melted butter or margarine<br />1/4 cup turkey drippings<br />1/4 cup flour<br />1 1/2 cups chicken broth<br />crisp parsley<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />Note: I like to sprinkle some poultry seasoning on my turkey before brushing with butter.</div><div class="post-body entry-content" id="post-body-706310876471177741" itemprop="description articleBody" style="font-size: 14.52px; line-height: 1.4; position: relative; width: 540px;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEO9lFIATcvkUhe9iRx-dIVnhzrNB2RzwTthGk6ZvWUg70TWms1dQfoMP-cRP9KSRbz-aHnmpukpHlmbqST9FDg0OWeKHiUljQcKyZmSTnjEikY4hyphenhyphenGPD0Wyn2UIB9Hdt6WJTWIU6zc0/s1600/Workbasket+magazine.jpg" imageanchor="1" style="color: #7c93a1; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="300" data-original-width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEO9lFIATcvkUhe9iRx-dIVnhzrNB2RzwTthGk6ZvWUg70TWms1dQfoMP-cRP9KSRbz-aHnmpukpHlmbqST9FDg0OWeKHiUljQcKyZmSTnjEikY4hyphenhyphenGPD0Wyn2UIB9Hdt6WJTWIU6zc0/s1600/Workbasket+magazine.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-49605931868190127012024-03-06T07:44:00.000-08:002024-03-06T07:44:15.646-08:00 HOOSIER CORN RELISH<p><br /></p><div class="post-header" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 10.8px; line-height: 1.6; margin: 0px 0px 1.5em;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-2565231730122251252" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><div style="font-size: 22px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-size: 13.2px;">2 quarts corn (12 to 15 ears)</span></div><div class="post-body entry-content" id="post-body-6633554631554496731" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;">1 pint diced red bell pepper<br />1 pint diced green bell pepper<br />1 quart chopped celery<br />1 cup sliced onion<br />1 cup sugar<br />1 quart vinegar<br />2 tbsp salt<br />2 tsp celery seed<br />2 tbsp dry mustard<br />1/4 cup flour<br />1 tsp tumeric, optional<br />1/2 cup water<br /><br />Shuck corn and place in boiling water; simmer 10 minutes. Remove and plunge into cold water. Drain. Cut corn from cob but do not scrap cobs. Measure out 2 quarts. Combine the bell peppers, celery, onion, sugar, vinegar, salt, and celery seed. Boil 15 minutes. Mix the mustard and flour and turmeric (if you want a brighter color). Blend with the water. Add with the corn to the pepper mixture. Stir and boil 5 minutes. Pack into clean, hot pint jars, filling to a half inch of the top. Place lids tightly on jars. Boil jars in a hot water bath for 10 minutes being sure the jars are completely covered with the water. Remove jars and be sure they are sealed.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYC3JvaylHb4AcpLnXH-lvzYkTgXMWr4I17uEaFheENdQT3BxdM54x6lp_-9YG17USULT4WEBwBQnY4Op4y8txf5gI3WJCNBKjzkTethhrGI2ttN5f0EapkRrlkJMCYOm_bez19AfbxvI/s1600/corn.jpg" imageanchor="1" style="color: #249fa3; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="240" data-original-width="238" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYC3JvaylHb4AcpLnXH-lvzYkTgXMWr4I17uEaFheENdQT3BxdM54x6lp_-9YG17USULT4WEBwBQnY4Op4y8txf5gI3WJCNBKjzkTethhrGI2ttN5f0EapkRrlkJMCYOm_bez19AfbxvI/w317-h320/corn.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="317" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo for reference</span></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-14382873574849715282024-03-05T07:18:00.000-08:002024-03-05T07:18:42.823-08:00 FROZEN FRUIT SALAD<p><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">This is from a very old recipe clipping and was recommended as a handy "make ahead" recipe for a hot weather day!</span></p><p><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">If you are of the younger generation and not familiar with refrigerator trays, that would be ice cube trays. If using todays plastic trays, I would oil with a little vegetable oil before filling. This will keep the cubes from sticking, allowing them to come out easier.</span></p><div class="post-body entry-content" id="post-body-1462134442377377032" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-8925613398498284001" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;">1 cup cottage cheese<br />1 cup halved strawberries<br />1 cup drained pineapple chunks<br />1 cup canned peaches, drained and chunked<br />quartered marshmallows<br />1/2 cup salad dressing (mayo-type)<br />2 sliced bananas<br />1 cup whipped cream<br />chopped nuts<br />dash of salt<br /><br />Combine the cottage cheese, pineapple, strawberries, and peaches and bananas. Add the chopped nuts and as many marshmallows as desired (use large ones, quartered). In a separate bowl, add the salad dressing to the whipped cream and then fold into the cheese and fruit. Spread the mixture in 2 refrigerator trays and freeze until firm. Each tray serves 4 to 5. Remove this salad when ready to serve, cut, and by the time you are ready to eat, it will be thawed enough.<br /><br />Note: Never did say where to use the salt! Personally, I would omit the salt. Refrigerator trays? Also, the last sentence doesn't make a lot of sense, but these old recipes are often that way!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUksX4DZXrjpqx4rZ1d88NYDt0FO7lG24bmJavsgfIB4hS9b_1iG0f_rIfM7z5pSTXBi27vc-JCCwX5TDnfENs4gotNkE8bkcFRTY2upipgXr94bM_7ntlKi25lP4vyu_LVz7Wgn404sIyq7z_uCIUDKNUakBCYZGB22W7rQrhe_zCBWE7_idt9sBN9hw/s253/trays.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="253" data-original-width="189" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUksX4DZXrjpqx4rZ1d88NYDt0FO7lG24bmJavsgfIB4hS9b_1iG0f_rIfM7z5pSTXBi27vc-JCCwX5TDnfENs4gotNkE8bkcFRTY2upipgXr94bM_7ntlKi25lP4vyu_LVz7Wgn404sIyq7z_uCIUDKNUakBCYZGB22W7rQrhe_zCBWE7_idt9sBN9hw/w239-h320/trays.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;">file photo for reference</div><br /><div class="post-body entry-content" id="post-body-8925613398498284001" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;"><br /></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-70520911520740480792024-03-04T11:06:00.000-08:002024-03-04T11:06:04.641-08:00MOLASSES OAT BREAD<p>I got this recipe from a 2003 TOH cookbook. It was passed down through a New Hampshire family by a Swedish great-grandmother.</p><p>4 cups boiling water</p><p>2 cups old-fashioned oats</p><p>1 cup molasses</p><p>3 tbsp canola oil</p><p>1/4 cup sugar</p><p>3 tsp salt</p><p>1 pkg (1/4-oz) active dry yeast</p><p>9 to 10 cups all-purpose flour</p><p>In a mixing bowl, combine the first six ingredients. Cool to 110-115 degrees. Add yeast; mix well. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.</p><p>Punch dough down and divide into thirds, shape into loaves. Place in three greased 9-inch x 5-inch x 3-inch loaf pans. Cover and let rise until doubled about 1 hour. Bake at 350-degrees for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.</p><p>Yield: 3 loaves of 12 slices each</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4nb8v2TnVkxaWK0nwRgayP3BIgjdlFhAyNVW5Ef8NtFK_26ru0qQij3Scb2KoqZmC7zrVmH6EddFfeBcWBZ7nJRYI-jtLb-WDg5UOE7bN9MQiDVGMmBL5rUonlK-m28QNsN9TabZvRn44Atzhyn-EqP5DfXemBdw0jSuSO98jcrmq6T_LZb1P7zwkAQ/s270/bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="270" data-original-width="270" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4nb8v2TnVkxaWK0nwRgayP3BIgjdlFhAyNVW5Ef8NtFK_26ru0qQij3Scb2KoqZmC7zrVmH6EddFfeBcWBZ7nJRYI-jtLb-WDg5UOE7bN9MQiDVGMmBL5rUonlK-m28QNsN9TabZvRn44Atzhyn-EqP5DfXemBdw0jSuSO98jcrmq6T_LZb1P7zwkAQ/s1600/bread.jpg" width="270" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">TOH photo</span></div><br /><p><br /></p><p><br /></p><p><br /></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-66197449369751673192024-03-04T10:28:00.000-08:002024-03-04T10:28:54.171-08:00OLD FASHION BREADED TOMATOES<p>This old recipe is from the Claudia Sanders Dinner House in Shelbyville, Kentucky. </p><p>12 cup chopped onion</p><p>2 tbsp butter</p><p>2 tbsp all-purpose flour</p><p>2 cans (14 1/2-oz each) diced tomatoes, undrained</p><p>1/2 cup sugar</p><p>1/2 cup vegetable oil</p><p>1 tsp salt</p><p>1/4 tsp pepper</p><p>3 slices bread, toasted and cut into 1/4-inch cubes</p><p>In a saucepan, sauté onion in butter until tender, stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil and cook, stirring, 2 minutes or until thickened. Stir in toast cubes.</p><p>Yield: 6 servings</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs13mu3nlEx70lRwlhiTuBAbc_oFg6IC3U5jAYw0P3-SykunrfPLRACX_XuZPs-jCwkbGgRn3HR7K4GXGuNSRCaGtBKS2V_bsaqqlt9KBRbVo9JUfZbCltj8iMf7WF-qTKbuHkHlxFceqIppI6ZrAdWPEj9v6sz1TZzwUjMOPnq7kvg84uPh9pVIuEcjE/s410/Breaded.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="234" data-original-width="410" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs13mu3nlEx70lRwlhiTuBAbc_oFg6IC3U5jAYw0P3-SykunrfPLRACX_XuZPs-jCwkbGgRn3HR7K4GXGuNSRCaGtBKS2V_bsaqqlt9KBRbVo9JUfZbCltj8iMf7WF-qTKbuHkHlxFceqIppI6ZrAdWPEj9v6sz1TZzwUjMOPnq7kvg84uPh9pVIuEcjE/s320/Breaded.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div><br /><p><br /></p><p><br /></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-18788562347922186392024-03-04T08:24:00.000-08:002024-03-04T08:24:43.007-08:00 HOOSIER HOMEMADE ICE CREAM<p><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">This is a very old recipe from Central Indiana.</span></p><div class="post-body entry-content" id="post-body-7867099958384555534" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-156110931370592431" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;">1 1/2 qts. milk<br />1 tall can milk (like Milnot)<br />1 pt. cream<br />1/4 cup flour<br />2 1/2 cups sugar<br />4 to 6 eggs, separated and beaten, yolks well, whites stiff<br />1 tbs. vanilla<br /><br />Let the cream and milk come to a boil, mix flour and sugar. Add half of hot milk then mix all together. Add well beaten egg yolks, cool and then add beaten egg whites last with vanilla. Pour into freezer, pack with ice and salt and freeze until stiff.<br /><br />Note: When this recipe was written, people often raised their own chickens and had their own eggs. 4 to 6 eggs is listed because you usually got different size eggs. I recommend 4 of today's large eggs.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4i-ygxdXgpCDVmg2MhD7gd4TWMG-hwbMOg6vrkfvIv8QAQbNGSQFDzrOfREIYU2ekyel1gRLygZxA4UV9GYI46SHQdmTT915UqWFmlo-y4gUUoFI0AHRlyZACy88VnpVS2s-QCcoHup4/s1600/th+(3).jpg" imageanchor="1" style="color: #7c93a1; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4i-ygxdXgpCDVmg2MhD7gd4TWMG-hwbMOg6vrkfvIv8QAQbNGSQFDzrOfREIYU2ekyel1gRLygZxA4UV9GYI46SHQdmTT915UqWFmlo-y4gUUoFI0AHRlyZACy88VnpVS2s-QCcoHup4/s1600/th+(3).jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a></div><div class="separator" style="clear: both; text-align: center;">file photo</div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-69486363623888437912024-03-03T17:42:00.000-08:002024-03-03T17:42:43.706-08:00 COCONUT BIRTHDAY CAKE<p><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 22px;">This</span><a href="https://grandmasvintagerecipes.blogspot.com/2017/04/coconut-birthday-cake.html" style="background-color: white; color: #7c93a1; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 22px; text-decoration-line: none;"> </a><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 22px;">is an old-fashion birthday cake recipe with an apricot preserves filling. Other preserves may be used.</span></p><div class="post-body entry-content" id="post-body-5252692487245797384" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-2680188465574993814" itemprop="description articleBody" style="font-size: 14.52px; line-height: 1.4; position: relative; width: 540px;"><h3 class="post-title entry-title" itemprop="name" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-size: 13.2px; line-height: 1.4;">CAKE:</span></h3><div class="post-body entry-content" id="post-body-8625744747908130214" itemprop="description articleBody" style="font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;">3 cups cake flour<br />2 tsp baking powder<br />1 tsp salt<br />1/2 cup butter<br />1/2 cup margarine<br />1 lb powdered sugar<br />4 eggs, separated<br />1 cup milk<br />1 tsp vanilla<br />1 cup shredded coconut<br /><br />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.<br /><br />WHIP CREAM FROSTING:<br />1 cup milk<br />3 tbsp flour<br />1/2 tsp salt<br />1/2 cup sweet butter<br />apricot preserves<br />1/2 cup shortening<br />1 cup granulated sugar<br />1/2 tsp vanilla<br /><br />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.</div><div class="post-body entry-content" id="post-body-8625744747908130214" itemprop="description articleBody" style="font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><br /></div><div class="separator" style="clear: both; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOy4WgzTHD0Tsb9-SFOGd7VL1yLAW-EP3z7Lm-mjCBQO-qNMpPbG2CnsuNTAUTMCE-JrI3A2gcDbcgY5c_8Ai6Uagfz_Du0Mi-IvWvwnVFEDjjol1BgvAwtmJ7msPLbe8zMTd_ClJM-g/s1600/th+%25282%2529.jpg" imageanchor="1" style="color: #7c93a1; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOy4WgzTHD0Tsb9-SFOGd7VL1yLAW-EP3z7Lm-mjCBQO-qNMpPbG2CnsuNTAUTMCE-JrI3A2gcDbcgY5c_8Ai6Uagfz_Du0Mi-IvWvwnVFEDjjol1BgvAwtmJ7msPLbe8zMTd_ClJM-g/s1600/th+%25282%2529.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">free clipart</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-55652124566794595232024-03-02T10:04:00.000-08:002024-03-02T10:04:45.727-08:00ROASTED PORK TENDERLOIN AND VEGETABLES<p><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">2 pork tenderloins, about 3/4 lb each</span></p><div class="post-body entry-content" id="post-body-5822343737095706101" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-940346397069476675" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 510px;"><div class="post-body entry-content" id="post-body-4732719153006216631" itemprop="description articleBody" style="font-size: 14.52px; line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-4309019571581010781" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;">2 lbs red potatoes, scrubbed and quartered<br />1 lb carrots, halved and cut into 2-inch pieces<br />1 medium onion, cut into wedges<br />1 tbsp olive oil<br />2 tsp dried rosemary, crushed<br />1 tsp sage<br />1/2 tsp salt<br />1/4 tsp pepper<br /><br />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.<br /><br />Makes 6 servings.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrHdFNZ64gkKBUdq8iD9s5sq2910w2PzOAUILfPQfZ65JcTvwq_keXZxK9JucPPBNmxtV116j5k0y-xPNveATWghn5HfyYAIA8-e8RZv4HfLIyMeeMzP0-47KMFa-n-tozZNHJU4KknE/s1600/th+%25282%2529.jpg" imageanchor="1" style="color: #7c93a1; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrHdFNZ64gkKBUdq8iD9s5sq2910w2PzOAUILfPQfZ65JcTvwq_keXZxK9JucPPBNmxtV116j5k0y-xPNveATWghn5HfyYAIA8-e8RZv4HfLIyMeeMzP0-47KMFa-n-tozZNHJU4KknE/w320-h240/th+%25282%2529.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Note: File Photo</div></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-23647662852379250202024-03-01T09:21:00.000-08:002024-03-01T09:21:02.111-08:00BREAD AND BUTTER PICKLES<p _msthash="1627" _msttexthash="434486">4 lbs cucumbers, sliced</p><p _msthash="1628" _msttexthash="402168">8 small onions, sliced</p><p _msthash="1629" _msttexthash="337324">1/2 cup canning salt</p><p _msthash="1630" _msttexthash="158899">5 cups sugar</p><p _msthash="1631" _msttexthash="352625">4 cups white vinegar</p><p _msthash="1632" _msttexthash="318981">2 tbsp mustard seed</p><p _msthash="1633" _msttexthash="258570">2 tsp celery seed</p><p _msthash="1633" _msttexthash="378703">1/2 tsp ground cloves</p><p _msthash="1634" _msttexthash="481468"><span _msthash="3151" _mstmutation="1" _msttexthash="481468">1 1/2 tsp ground turmeric</span></p><p _msthash="1634" _msttexthash="481468"><span _msthash="3151" _mstmutation="1" _msttexthash="11118419">In a large container, combine the. cucumbers, onions and salt. Cover with crushed ice; mix well. Let stand for 3 hours. Drain, rinse and drain again.</span></p><p _msthash="1634" _msttexthash="481468" style="text-align: left;"><span _msthash="3151" _mstmutation="1" _msttexthash="81444441"> In a large kettle, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture and return to a boil. Ladle the hot mixture into hot jars, leaving 1/4-inch headspace. Adjust caps and process 15 minutes in a boiling water bath. Remove jars to a wire rack to cool completely. This makes 4 pints. Be sure the jars seal. Any unsealed jar should be kept in the refrigerator. This is a file photo below.</span></p><p _msthash="1634" _msttexthash="481468" style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPSkQYvvwl1CTA0wjBVHdhJy5HvlZW7wiptWrTMgIW4VB05CrLsXEYxIQFqUXAqmSvGXSqLctWDussPjNphkKB9o6RW9NYdOJNJOt-tbeCF34c_0IrqtTj9GRCP7deUYZn4-phXS39an8Gs1oXHBbhxnSyxkjqrjF_TXB6VvGBVevDWgHYjFWhL4y3Wo/s600/Bread-and-Butter-Pickles-4-of-4.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="400" data-original-width="600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPSkQYvvwl1CTA0wjBVHdhJy5HvlZW7wiptWrTMgIW4VB05CrLsXEYxIQFqUXAqmSvGXSqLctWDussPjNphkKB9o6RW9NYdOJNJOt-tbeCF34c_0IrqtTj9GRCP7deUYZn4-phXS39an8Gs1oXHBbhxnSyxkjqrjF_TXB6VvGBVevDWgHYjFWhL4y3Wo/s320/Bread-and-Butter-Pickles-4-of-4.webp" width="320" /></a></p><p _msthash="1634" _msttexthash="481468" style="text-align: center;"><span _msthash="3151" _mstmutation="1" _msttexthash="74275162"><br /></span></p><p _msthash="1634" _msttexthash="481468"><br /></p><p _msthash="1634" _msttexthash="481468"><span _msthash="26361" _mstmutation="1" _msttexthash="170144"><br /></span></p><p _msthash="1634" _msttexthash="481468"><span _msthash="26361" _mstmutation="1" _msttexthash="170144"><br /></span></p><p _msthash="1634" _msttexthash="481468"><span _msthash="26361" _mstmutation="1" _msttexthash="170144"><br /></span></p><p _msthash="1634" _msttexthash="481468"><span _msthash="26361" _mstmutation="1" _msttexthash="170144"><br /></span></p><p _msthash="1634" _msttexthash="481468"><span _msthash="26361" _mstmutation="1" _msttexthash="170144"><br /></span></p><p _msthash="1634" _msttexthash="481468"><span _msthash="26361" _mstmutation="1" _msttexthash="170144"><br /></span></p><p _msthash="1634" _msttexthash="481468"><span _msthash="26361" _mstmutation="1" _msttexthash="170144"><br /></span></p><p _msthash="1634" _msttexthash="481468"><span _msthash="26361" _mstmutation="1" _msttexthash="170144"><br /></span></p><p _msthash="1634" _msttexthash="481468"><span _msthash="26361" _mstmutation="1" _msttexthash="170144"><br /></span></p><p _msthash="1634" _msttexthash="481468"><span _msthash="26361" _mstmutation="1" _msttexthash="170144"><br /></span></p><p _msthash="1634" _msttexthash="481468"><span _msthash="26361" _mstmutation="1" _msttexthash="170144"><br /></span></p><p _msthash="1634" _msttexthash="481468"><span _msthash="26361" _mstmutation="1" _msttexthash="170144"><br /></span></p><p _msthash="1634" _msttexthash="481468"><span _msthash="26361" _mstmutation="1" _msttexthash="170144"><br /></span></p><p _msthash="1634" _msttexthash="481468"><span _msthash="26361" _mstmutation="1" _msttexthash="170144"><br /></span></p><p _msthash="1634" _msttexthash="481468"><span _msthash="26361" _mstmutation="1" _msttexthash="170144"><br /></span></p><p _msthash="1634" _msttexthash="481468"><span _msthash="26361" _mstmutation="1" _msttexthash="170144"><br /></span></p><p _msthash="1634" _msttexthash="170144">1/2 tsp groin</p><p _msthash="1634" _msttexthash="192660"><br /></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-7822619559380017172024-02-29T12:19:00.000-08:002024-02-29T12:19:57.220-08:00 VAL'S PEANUT BUTTER CINNAMON COOKIES<p> <span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"> </span></p><div class="post-body entry-content" id="post-body-5105764441091556897" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; position: relative; width: 540px;"><h3 class="post-title entry-title" itemprop="name" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 22px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-size: 13.2px;">1 cup sifted flour</span></h3><div class="post-body entry-content" id="post-body-5276184850143825962" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-1698539245562356039" itemprop="description articleBody" style="font-size: 14.52px; line-height: 1.4; position: relative; width: 540px;">1/2 tsp salt<br />1 tsp cinnamon<br />1/2 tsp soda<br />1/2 cup soft oleo<br />1/2 cup brown sugar, packed<br />1/2 cup white sugar<br />1/2 cup creamy peanut butter<br />1 egg<br />1 tsp vanilla<br /><br />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.</div><div class="post-body entry-content" id="post-body-1698539245562356039" itemprop="description articleBody" style="font-size: 14.52px; line-height: 1.4; position: relative; width: 540px;"><br /></div><div class="separator" style="clear: both; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljhyphenhyphenjrrJVFPIzRIqTwQssohTHSAqWYRnMvkucdSISEXcwEsMbacOTIHwfnOn17CrDSSCfS07L69njcQzFilvGpnPnx-6qQJdaK-CCJA_aLkkjvaU0Knkqr8brxGWA60ysx7GIiSaFF4I/s1600/peanutbuttercookie-1024x747.jpg" imageanchor="1" style="color: #7c93a1; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljhyphenhyphenjrrJVFPIzRIqTwQssohTHSAqWYRnMvkucdSISEXcwEsMbacOTIHwfnOn17CrDSSCfS07L69njcQzFilvGpnPnx-6qQJdaK-CCJA_aLkkjvaU0Knkqr8brxGWA60ysx7GIiSaFF4I/s200/peanutbuttercookie-1024x747.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;"> File Photo</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-40667704986723860282024-02-28T04:56:00.000-08:002024-02-28T04:56:17.506-08:00CARAMEL STAR BLONDIES<div style="font-family: inherit;"><div class="" dir="auto" style="font-family: inherit;"><div class="dati1w0a ihqw7lf3 hv4rvrfc ecm0bbzt" id="jsc_c_2t1" style="font-family: inherit; padding: 4px 16px 16px;"><span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql rrkovp55 a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v knj5qynh oo9gr5id" dir="auto" style="color: var(--primary-text); display: block; font-family: inherit; line-height: 1.3333; max-width: 100%; min-width: 0px; overflow-wrap: break-word; word-break: break-word;"><h5 class="gmql0nx0 l94mrbxd p1ri9a11 lzcic4wl oud54xpy sqxagodl ku2m03ct" dir="auto" style="color: inherit; font-family: inherit; font-size: inherit; margin: 10px 0px; outline: none; padding: 0px; text-transform: uppercase;"><span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql rrkovp55 jq4qci2q a3bd9o3v hnhda86s m9osqain" style="color: var(--secondary-text); font-family: inherit; font-size: 0.9375rem; font-weight: normal; line-height: 1.3333; max-width: 100%; min-width: 0px; overflow-wrap: break-word; word-break: break-word;">THIS IS A RECIPE FROM AN OLD BRACH'S STARS CANDY ADVERTISEMENT. THERE USED TO BE A CORNER CANDY STORE IN MY HOMETOWN. I LOVED GOING TO TOWN WITH MY PARENTS AND GOING IN THERE AND GETTING CHOCOLATE STARS.</span></h5><div class="bi6gxh9e" style="font-family: inherit; font-size: 0.9375rem; margin-bottom: 8px;"><span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql rrkovp55 jq4qci2q a3bd9o3v knj5qynh oo9gr5id" style="color: var(--primary-text); font-family: inherit; font-size: 0.9375rem; line-height: 1.3333; max-width: 100%; min-width: 0px; overflow-wrap: break-word; word-break: break-word;">14-oz Brach's Milk-Maid Caramels<br />1/3 cup evaporated milk<br />1 box yellow cake mix<br />3/4 cup melted margarine<br />1/4 cup evaporated milk<br />1 cup chopped nuts<br />12-oz bag Brach's Chocolate Stars<br /><br />Melt caramel and 1/3 cup of the evaporated milk over medium heat. Let stand. In separate bowl, chop Chocolate Stars. In another bowl, combine cake mix, margarine, milk and nuts. Grease 9x13 pan. Spread half of dough in bottom of pan and bake at 350 degrees for six minutes. Remove pan from oven. Sprinkle chopped Chocolate Stars over crust. Pour caramel mixture over the layer of Stars. Spread remaining dough over the top. Bake 15 minutes at 350 degrees.</span></div><div class="bi6gxh9e" style="font-family: inherit; margin-bottom: 8px;"><div class="separator" style="clear: both; font-size: 0.9375rem; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsVSE0TlZwshiwGVxYrLCTwdLc5zoC0KjaiudDEX0VzhHYHOP29UWqrZxR5yqYtEkPX9YsAr3nhe2sVgguivFpQJU7vXgPGS72d3n9S9YM3j8sTNu4H24y7Vy162qwUpNmXTS4fqyli0lhZhIietrA6TEA7TJ_-snwl2igl5puUSLWtRUfmqIojX98Fg/s292/stars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="234" data-original-width="292" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsVSE0TlZwshiwGVxYrLCTwdLc5zoC0KjaiudDEX0VzhHYHOP29UWqrZxR5yqYtEkPX9YsAr3nhe2sVgguivFpQJU7vXgPGS72d3n9S9YM3j8sTNu4H24y7Vy162qwUpNmXTS4fqyli0lhZhIietrA6TEA7TJ_-snwl2igl5puUSLWtRUfmqIojX98Fg/s1600/stars.jpg" width="292" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div><br /><span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql rrkovp55 jq4qci2q a3bd9o3v knj5qynh oo9gr5id" style="color: var(--primary-text); font-family: inherit; font-size: 0.9375rem; line-height: 1.3333; max-width: 100%; min-width: 0px; overflow-wrap: break-word; word-break: break-word;"><br /></span></div></span></div></div></div><div data-visualcompletion="ignore-dynamic" style="font-family: inherit; padding-left: 8px; padding-right: 8px;"><a class="oajrlxb2 gs1a9yip g5ia77u1 mtkw9kbi tlpljxtp qensuy8j ppp5ayq2 goun2846 ccm00jje s44p3ltw mk2mc5f4 rt8b4zig n8ej3o3l agehan2d sk4xxmp2 rq0escxv nhd2j8a9 a8c37x1j mg4g778l btwxx1t3 pfnyh3mw p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x tgvbjcpo hpfvmrgz jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso l9j0dhe7 i1ao9s8h esuyzwwr f1sip0of du4w35lb lzcic4wl abiwlrkh p8dawk7l ue3kfks5 pw54ja7n uo3d90p7 l82x9zwi" href="https://www.facebook.com/groups/ladybugssweettreats/post_insights/3489360597773725/?__cft__[0]=AZWXaK_9GyI89zo4HzM_s3cCFohmFRaSt0bRVTOMOiuZn7oG7dskSbteYbLfwWUkwXPVExhZWiWk2vfUE_VCpsEvxBeRZKd-fZrXBAcvWTZiMCxZw7U96Ohf4eoRubt5LqVlvuGEQhQSJjgKnpZTMpdeTAmnAAJ-iUdHeYgiqagycw&__tn__=*W-R" role="link" style="-webkit-tap-highlight-color: transparent; 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background-position: 0px 0px; background-repeat: no-repeat; background-size: 20px 20px; display: inline-block; height: 18px; width: 18px;"><br /></i><i class="sp_KED-tFDJUQ8_1_5x sx_a3c8cd" role="img" style="background-image: url("/rsrc.php/v3/yN/r/06hoyG_vFGU.png"); background-position: 0px 0px; background-repeat: no-repeat; background-size: 20px 20px; display: inline-block; height: 18px; width: 18px;"><br /></i></span></span></span></div></div></span></div></div></span></div></div></div><div class="cwj9ozl2 tvmbv18p" style="background-color: white; color: #1c1e21; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 12px; margin-bottom: 4px;"></div></div></div></div><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIkLzE9hxG3zJ3Q1UurCbTLbkpwBOuAtRqkYV9TmroDywxVYmO2c51GHHcx8Tt3-ywaUPNh3FDbRnmbYwsetOGnmJ53tmstMMzhz5BDyp-iiAnYP1yOKrrCZQVxNhyphenhyphenID4hHbrJUOvO-g/s116/candy.jpg" imageanchor="1" style="color: #249fa3; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="105" data-original-width="116" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIkLzE9hxG3zJ3Q1UurCbTLbkpwBOuAtRqkYV9TmroDywxVYmO2c51GHHcx8Tt3-ywaUPNh3FDbRnmbYwsetOGnmJ53tmstMMzhz5BDyp-iiAnYP1yOKrrCZQVxNhyphenhyphenID4hHbrJUOvO-g/w320-h290/candy.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><p></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-12201014862025156992024-02-27T09:53:00.000-08:002024-02-27T09:53:53.550-08:00CORN STUFFED GOLDEN BAKED PEPPERS<p><span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"> </span><span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">I believe this is another recipe from an old 1970s "The Workbasket" magazine.</span></p><div class="post-body entry-content" id="post-body-6418979658117848888" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-7938356217235602158" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-4166113769833531749" itemprop="description articleBody" style="font-size: 14.52px; line-height: 1.4; position: relative; width: 540px;">3 green bell peppers, cut in half vertically<br />1 jar (5-oz) sharp pasteurized process cheese spread<br />1 3/4 cups whole kernel corn, drained<br />1 tomato, chopped<br />1 cup soft breadcrumbs<br />2 tbsp butter, melted<br /><br />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 breadcrumbs with butter and use to top the corn filling. Bake at 350 degrees for 30-35 minutes.</div><div class="post-body entry-content" id="post-body-4166113769833531749" itemprop="description articleBody" style="font-size: 14.52px; line-height: 1.4; position: relative; width: 540px;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhas7-bm8nZCnwasP8KNEhRAVpbsJHEae183UpV_z1FQ_JZXoiaIFqrjd2ou9FHyqzJe7jTWmDXOi4SmQLyTDawtyHbqJ1KSX206qiwMI6TQxfXZ0BscQJR4mdKNF52ipDdbCHKWLIE5pw/s1600/Workbasket+magazines.jpg" imageanchor="1" style="color: #7c93a1; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="174" data-original-width="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhas7-bm8nZCnwasP8KNEhRAVpbsJHEae183UpV_z1FQ_JZXoiaIFqrjd2ou9FHyqzJe7jTWmDXOi4SmQLyTDawtyHbqJ1KSX206qiwMI6TQxfXZ0BscQJR4mdKNF52ipDdbCHKWLIE5pw/s1600/Workbasket+magazines.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7893107393703079442.post-77243162797188797622024-02-26T06:27:00.000-08:002024-02-26T06:27:43.031-08:00 FRESH BLUEBERRY PIE<p><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">This is an old recipe from Martin County, Indiana.</span></p><div class="post-body entry-content" id="post-body-2738628573905060921" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; position: relative; width: 540px;"><div class="post-body entry-content" id="post-body-910659919588389483" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 540px;"><span style="font-size: 13.2px;">1 baked 9-inch pie shell</span><br /><span style="font-size: 13.2px;">4 cups fresh blueberries</span><br /><span style="font-size: 13.2px;">1 cup sugar</span><br /><span style="font-size: 13.2px;">1/4 tsp salt</span><br /><span style="font-size: 13.2px;">3 tbsp cornstarch</span><br /><span style="font-size: 13.2px;">1/4 cup water</span><br /><span style="font-size: 13.2px;">1 tbsp butter</span><br /><br /><span style="font-size: 13.2px;">Line the cooled pie shell with half the blueberries. Cook remaining blueberries with the sugar, salt, cornstarch, and water over medium heat until thickened. Remove from heat; add butter and cool. Pour over the berries in the shell. Chill until serving time. Serve with whipped cream or Cool Whip, if desired.</span><br /><br /><div class="separator" style="clear: both; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYD9blAOgGWQYSjidFf6nF8dJpR0ABKasQNyoq3gGOfwjatGrd9JicDR6zTVJ5ro2HxdtbO8-A5St4_IYMxTgWHoB3H02ZikAJmDn1Pq6b4mKfgnYR4c_HS59JnypWbx8Mr7lB_yxQHk/s1600/th+(1).jpg" imageanchor="1" style="color: #7c93a1; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYD9blAOgGWQYSjidFf6nF8dJpR0ABKasQNyoq3gGOfwjatGrd9JicDR6zTVJ5ro2HxdtbO8-A5St4_IYMxTgWHoB3H02ZikAJmDn1Pq6b4mKfgnYR4c_HS59JnypWbx8Mr7lB_yxQHk/s1600/th+(1).jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div></div><div style="clear: both; font-size: 13.2px;"></div></div><div class="post-footer" style="background-color: #f9f9f9; border-bottom: 1px solid rgb(238, 238, 238); color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 10.8px; line-height: 1.6; margin: 20px -2px 0px; padding: 5px 10px;"></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0