HONEYMOON PINEAPPLE HASH

36 large marshmallows

1/2 cup milk
1 tall can evaporated milk
1 can crushed pineapple, drained
28 graham crackers
5 tbsp butter, melted

In a small saucepan over medium-low heat, melt the marshmallows in the milk stirring constantly; do not boil. Remove from the heat, pour into a large bowl and allow to cool. In another large bowl, whip the evaporated milk until it holds peaks. Once the marshmallow mixture has cooled, add the whipped evaporated milk and the pineapple. Fold in to blend.

Crush the graham crackers into crumbs and add the melted butter. Mix well. Cover the bottom of a lightly greased pan or baking dish with 1/2 of the crumb mixture. Press down. Pour the pineapple mixture over the crumb crust. Put the remaining graham cracker mixture over the top of the pineapple mixture. Put in the freezer for 2 hours before serving.

PRIZE-WINNING PERSIMMON PECAN SURPRISE

This is another Indiana persimmon recipe.

1 1/2 cups vanilla wafer crumbs
1/2 cup chopped pecans

Combine the wafer crumbs and the pecans together well. Spread the mixture over the bottom of an 8 x 8-inch square dish or pan, reserving about 1/3 cup for later.

1 cup persimmon pulp
1/4 cup powdered sugar

Mix the pulp and powdered sugar together well and spread half of the mixture over the crumb layer.

1 cup marshmallow cream
2 oz cream cheese, softened
1/2 cup powdered sugar

Combine the marshmallow cream, cream cheese, and powdered sugar together until mixed well. Spread the marshmallow cream mixture over the persimmon pulp mixture.

1 small jar of maraschino cherries

Drain cherries well on paper towels; coarsely chop. Sprinkle cherries over the marshmallow cream mixture, saving a tablespoonful to sprinkle on top as garnish.

Spread the remaining persimmon pulp mixture over the cherries.

1 small carton frozen whipped topping, thawed.

Spread the thawed whipped topping over the chopped cherries.

Sprinkle the remaining vanilla wafer-nut mixture over the top of the whipped topping. Sprinkle the reserved tablespoon of cherries over the top. Refrigerate until thoroughly chilled before serving.

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EASY OLD FASHION BAKED BEANS

This recipe is from an old grocery store ad.

2 cans (regular size) Great Northern Beans
1 cup tomato catsup
1/2 cup brown sugar
2 tbsp prepared mustard
1 medium onion, chopped
6 slices bacon, cut into 2-inch pieces

Preheat oven to 350 degrees. Saute the onion and bacon. Set aside. Combine the beans, catsup, brown sugar, and mustard. Pour the bean mixture into a lightly buttered casserole dish. Top with the bacon and onion mixture. Cover and bake at 350 degrees for 1 1/2 hours. Serves 6 to 8.

file photo for reference, not this exact recipe

GIGI'S OLD FASHION BEAN SALAD

2/3 cup cider vinegar

3/4 cup sugar
1 tsp salt
1 can wax beans
1 can cut green beans
1 can lima beans
1 can red kidney beans
1 medium onion
1 green bell pepper
1/3 cup salad oil
1/2 tsp pepper

In a saucepan heat the vinegar, sugar, and salt until the sugar is melted. Drain the wax beans, green beans, and lima beans. Rinse and drain the kidney beans. Dice the onion and the bell pepper. Combine the beans, onion, and bell pepper in a medium bowl. Add the vinegar mixture, salad oil, and pepper. Toss together well to coat all the beans and vegetables. Refrigerate overnight for the best results.

file photo for reference - not this exact recipe

OLD FASHION STRAWBERRY JAM

This recipe gives certain results every time!

8 cups fresh strawberries
1 box (1 3/4-oz) Sure-Jell powdered pectin
7 cups sugar

Wash and hull the berries, crush.  This should leave you with about 5 cups of crushed berries. 

Place the berries in at least an 8-quart size pan and add the pectin.  Bring the mixture to a boil, stirring constantly.  As soon as the mixture reaches a full boil, stir in the sugar a little at a time and let come back to a full boil that you cannot stir down.  Boil for 1 minute stirring constantly.

Remove pan from the heat and immediately ladle into hot sterilized jelly jars.  Screw on hot sterilized 2-piece lids and process jars in a boiling water bath for 5 minutes. 

Note:  If you plan to use the jelly soon, you can skip the hot water bath and just refrigerate.

Yield: Approximately 6 cups of jam.

file photo for reference

FOOLED YOU HAM SALAD SANDWICHES

This recipe is from an old Hoosier cookbook. I, personally, prefer this over ham salad.

1 lb bologna
1/2 cup sweet pickle relish
1 cup mayonnaise-style salad dressing
1/2 dozen boiled eggs, finely chopped
1/2 cup finely chopped onion

Grind or finely chop the bologna. In a large bowl, combine the bologna, pickle relish, and onions. Add the salad dressing and eggs. Stir to combine well. This makes a great sandwich served on bread or split rolls with lettuce leaves.

File photo used for reference only.

AMISH GREEN BEAN SALAD

1 onion, sliced in rings

1 bell pepper, sliced in rings

1 can wax beans

1 cup cooked green beans

1 cup kidney beans

1 cup sugar

3/4 cup vinegar

1/2 cup oil

1 tsp salt

1/2 tsp pepper

Mix all ingredients together and refrigerate at least 12 hours before serving.

file photo used for reference only, not this exact recipe.

HASH BROWN SKILLET BREAKFAST

6 slices bacon

1 pkg frozen hash browns

6 eggs, beaten

1/2 cup milk

1/2 tsp salt

1/4 tsp garlic powder, optional

1/2 tsp black pepper

l cup grated cheddar (or your choice) cheese

Cook bacon in a large skillet until crisp. Drain on paper towels and then crumble; set aside.

Cook potatoes in the bacon drippings until crisp and lightly browned.

In a medium bowl, using a whisk, beat eggs, milk, and spices together and pour over the potatoes.

Sprinkle the cheese and crumbled bacon over the top of the egg mixture. Cover and cook over low heat 10 minutes. or until eggs are set.

To serve, cut into wedges and serve warm.

Yield: 6 servings.

This is a file photo used for reference only. It is not this exact recipe.

 

PAT'S COCONUT BREAD

An old Texas recipe.

2 1/4 cups all-purpose flour
1 cup sugar
1 tbsp + 1 tsp baking powder
1 tsp salt
1 1/4 cups shredded coconut, toasted and cooled
1 1/2 cups milk
1 egg, lightly beaten
2 tbsp peanut oil
1 tsp coconut extract

Preheat oven to 350 degrees. Lightly grease a 9-inch loaf baking pan.

Sift the flour, sugar, baking powder, and salt into a medium mixing bowl. Add the toasted coconut and blend well. Combine the milk, egg, oil, and coconut extract in another bowl; mix together well. Add the milk mixture to the flour mixture, all at once, and stir briefly just until blended. Do not overmix.

Pour the batter into the prepared pan. Bake at 350 degrees for about 1 hour or until a wooden toothpick inserted in the center comes out clean. Invert onto a wire rack and cool to room temperature before slicing.

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LIMA HAMBURGER PIE

This recipe is from an old Midwestern church cookbook.

2 tbsp fat
1/2 small, minced onion
1 can condensed tomato soup
pepper to taste
salt to taste
1 1/2 lb ground beef
2 1/2 cups lima beans

Melt the fat in a skillet. Add the ground beef and onion; fry until the onion is tender and the beef is no longer pink. In a baking dish, combine the lima beans, tomato soup, salt and pepper. Top the beans mixture with the ground beef and onion mixture. Top with a piece of pie dough. Bake in a 400-degree oven for 20 to 30 minutes until heated through and the pastry crust is golden brown.

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