BRASILEIRAS (COCONUT COOKIE DROPS)

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For several years I lived next door to an American citizen who came from Brazil.  Her mother would visit often from Brazil and loved to cook.  Even though her mother and I could not speak each other's languages, we learned to communicate effectively often over food.  This is an old Brazilian recipe in honor of my friends.

1 1/2 cups granulated sugar
1/2 cup water
1 tablesp. butter OR margarine
1 fresh coconut, grated OR 2 cups flaked coconut
4 egg yolks, beaten
1 tablesp. flour

In saucepan, boil sugar and water until mixture spins thread when dropped from spoon (about 240 degrees F. on candy thermometer).  Add butter and remaining ingredients, one at a time, mixing well after each addition.  Cook, stirring, until mixture thickens--about 5 minutes.  Cool.  Meanwhile, start heating oven to 350 degrees F. When mixture is cool, shape into small balls.  Bake on greased cookie sheets 12 min. or until golden.

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JIFFY BLACK WALNUT CAKE

This is a very old recipe from a little town in Missouri. My uncle married a gal from Missouri when he was stationed at Ft. Leonard Wood during the Korean War. She brought a lot of her family's recipes to our family. 2 cups sugar 2 sticks butter, softened 2 cups sifted all-purpose flour 5 large eggs 1/4 tsp salt 1 cup black walnut halves 1 tsp lemon extract 1 tsp vanilla extract Combine all the ingredients into a large mixing bowl and beat at high speed of an electric mixer for 5 minutes. Pour the batter into a well-greased tube pan (10-inch size) and bake for 1 hour and 15 minutes at 350 degrees.

file photo for reference

CREAM CHEESE-LIME JELLO SALAD

This recipe is from the community where I went to school. (Yes, I didn't say what type of school and that's because I went from first grade through twelfth grade in the same building! My parents went there and so did my oldest child!) 1 regular can of milnot, chilled until ice crystals start to form 8-oz pkg cream cheese, softened 1 cup sugar 2 tsp vanilla 3-oz pkg lime jello 1 cup boiling water Add the sugar and vanilla to the softened cream cheese. Dissolve the jello in the boiling water, stirring to completely dissolve the jello. Cool until syrupy. Combined the cooled jello and the cream cheese mixture. Whip the milnot until stiff and fold into the other mixture being gentle. Pour into a jello mold that has been wiped with a vegetable oiled paper towel. Chill until firm. Note: You can use your choice of Jello flavors.

file photo for reference

JIFFY KENTUCKY SPOON BREAD

Growing up in Southern Indiana we often visited friends and relatives in Kentucky. I don't know which ones had this recipe but it makes a good "corn" bread. 8-oz creamed-style corn 8-oz whole-kernel corn 8-oz sour cream 1 egg 1 stick butter, softened 1 pkg (box) Jiffy cornbread mix Preheat oven to 350 degrees and grease a glass baking pan. Mix all the ingredients together in a bowl using a spoon (not a mixer!). Pour into the baking pan and bake at 350 degrees for 30 minutes.

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STRAWBERRY LEMONADE PUNCH

This is a punch recipe we enjoyed in the Spring and Summer when I was a child. 

12-oz can frozen pink lemonade 

6-oz can frozen orange juice 

3 cups water 

10-oz package sliced frozen sliced strawberries, mostly thawed 

2-liter bottle of chilled ginger ale 

 In a large bowl or container combine the pink lemonade with the orange juice, water and strawberries. Mix until strawberries are completely thawed. Place the mixture in the refrigerator until serving time. To serve, remove from the refrigerator and pour into a punch bowl. Slowly add the ginger ale into the punch bowl, stirring to mix. Garnish with lemon slices and/or fresh strawberries, if desired.

file photo for reference

ZUCCHINI-CARROT CASSEROLE

This recipe is from a great cook in the community where I grew up. She has been gone for years now, but her recipes live on.

4 medium zucchini
3/4 cup shredded carrots
1/2 cup chopped yellow onion
6 tbsp butter
2 1/4 cups herbed stuffing cubes
1 can condensed cream of chicken soup, undiluted
1 cup sour cream

Cook the zucchini in salted water until tender; drain. Cook the carrots and onions in two tablespoons of the butter until tender; add the cooked zucchini and set aside.

Mix the stuffing cubes with the remaining four tablespoons of butter; set aside. Mix the cream of chicken soup with the sour cream in a large bowl until well blended. Add the cooked vegetables to the soup mixture. In a buttered casserole dish layer half the stuffing mixture, all the vegetable mixture, remaining half of the stuffing mixture. Bake at 350 degrees for 35 minutes. 

Mr Food's photo for reference only - not this exact recipe.

BEEF AND PORK STUFFED CABBAGE ROLLS

1 medium to large head of cabbage 

1 lb lean ground beef 

1 lb lean ground pork 

3/4 cup rice, uncooked 

salt to taste 

pepper to taste 

2 small onions or 1 medium onion, chopped 

1 tbsp dill 

1/2-pint sour cream 

3 tbsp flour 

 1 small can tomato paste 

1 tsp salt 

2 tbsp sugar 

Remove the core of the cabbage; place the cabbage in a large pot of boiling water. Parboil the cabbage until you can peel the leaves off one at a time. Lay the leaves on a paper towel or clean tea towel to drain.

Mix together the ground beef, ground pork, rice, onions, salt and pepper. Place some of the mixture onto each of the cabbage leaves, leaving enough cabbage leaf to roll it over the mixture, envelope fashion, secure with toothpicks. Place the cabbage rolls in a large pan and cover with boiling water. Add the dill to the water and bring water back to a boil. Cook rolls for 1 hour

Remove the rolls from the pan using a slotted spoon. In a medium bowl stir together the sour cream, flour, tomato paste, 1 tsp salt, and the sugar. Stir this mixture into the pan you removed the cabbage rolls from. After the mixture is mixed in well, add the cabbage rolls back to the pan and heat for about 10 minutes. 

file photo for reference

Homemade Chocolate Frosting

Yummy recipe I've had for many years. 

 8 tbsp butter, softened 

3 tbsp unsweetened cocoa powder 

1 tsp vanilla 

1/4 tsp salt 

2 cups powdered sugar 

1/4 cup milk

Put softened butter into a mixing bowl and add the cocoa powder. Stir the mixture until it is well combined. Add the vanilla and salt and mix in well. Stir in the powdered sugar alternately with the milk. Stir until the frosting is of a creamy consistency. To thin icing add more milk, a drop at a time. To make a thicker icing add another 1 to 2 tablespoons of powdered sugar.

file photo for reference

JIFFY CAKE MIX HOT ROLLS

This is an old church cookbook recipe. 1 box Jiffy brand white cake mix 1 pkg dry yeast 1 1/4 cups warm water 3 cups flour Mix all the ingredients together in a large bowl. Set in a warm place and let rise until double in size. Punch down and shape into rolls. Dip into vegetable oil and let rise again. Put into greased muffin cups or arrange in a pan. Bake at 375 degrees until browned.

Jiffy Photo

SHARON'S MOM'S CUSTARD PIE

My Hoosier friend Sharon recently posted her mother's recipe for this pie. Sharon's mother Helen and my mother Helen were friends in their young years. Sharon gave me permission to share her mom's pie recipe.

Mom's Custard Pie

6 lg. eggs

1 c. white sugar

1 tsp. vanilla

1/2 tsp. nutmeg

1 pinch salt

2 c. milk

2 unbaked pie shells or 1 deep dish

Pre-heat 475

Best eggs, sugar, vanilla, salt and little nutmeg. Stir in milk pour in unbaked crust. Sprinkle with nutmeg. Bake

Reduce oven after 10 min. to 350

Bake for 25--30 min.

Crust is golden brown and filling is set.  

Sharon's photo