Tuesday, July 5, 2022

REUBEN CHIP CASSEROLE

This is another recipe found in one of the old recipe books from my late mother's estate.

6 cups potato chips, crushed
2/3 cup hot water
2 eggs, beaten
2 tbsp Russian salad dressing
1 tsp caraway seeds
8 oz sliced corned beef
1 can sauerkraut, drained
1/2 lb grated Swiss cheese

In a mixing bowl combine the potato chips with the hot water, eggs, Russian dressing and caraway seeds. Spread 1/3 of this mixture in a greased 9 x 13-inch baking pan. Top mixture with half the sauerkraut then half the corned beef followed by half the Swiss cheese. Repeat the layers, ending with the last third of the potato chip mixture. Bake uncovered at 350 degrees for 25 to 30 minutes.
File Photo

Monday, July 4, 2022

THELMA'S GREEN BEAN CASSEROLE

This is another old recipe from my roots in Southern Indiana. This was from one of my late mother-in-law's co-workers around sixty years ago.

2 cans French-style green beans, drained
3 tbsp melted butter
2 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
1 tsp sugar
1/2 tsp grated onion
1 cup sour cream
1/2 lb grated cheddar cheese
1/2 cup corn flake crumbs
1 tbsp melted butter

In a medium saucepan, over low heat cook the flour with the 3 tablespoons of butter, stirring constantly until smooth and butter is thickened. Remove pan from the heat and stir in the salt, pepper, sugar, onion, and sour cream. Fold in the green beans. Pour the mixture into a greased long, flat, glass baking pan. Cover casserole with the cheese.

Combine the corn flake crumbs and the 1 tablespoon of melted butter and put over the top of the cheese.

Bake at 350 degrees for 30 minutes.
free clipart

Sunday, July 3, 2022

NO EGG BANANA SPLIT CAKE

This is an old recipe from my hometown of Bedford, Indiana.

2 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup chocolate syrup
2 cups powdered sugar
1/2 cup butter (not melted)
3 bananas
1 pint strawberries
1 cup crushed pineapple, drained & reserved
1 carton (9-oz) frozen whipped topping, thawed
1/2 cup chopped pecans
Marashino cherries for garnish

In a small mixing bowl, mix together the graham cracker crumbs and the melted butter until well mixed. Spread the mixture onto the bottom of a 9 x 2 x 13-inch pan or casserole dish. Drizzle the chocolate syrup over the crust. Combine the powdered sugar and the (not melted) butter together and beat until fluffy. Pour this sugar mixture over the chocolate syrup. Slice the bananas into the reserved pineapple juice, drain and add along with the strawberries over the sugar mixture. Top evenly with the pineapple. Spread the whipped topping overall. Sprinkle the chopped pecans over the whipped topping and add cherries, as desired, for garnish.
file photo

Saturday, July 2, 2022

FRESH STRAWBERRY FROSTING

This is an old recipe from Huntsville, Alabama.
2 tbsp solid shortening
1 tbsp butter
1/4 tsp salt
4 cups confectioners' sugar
1/3 cup crushed strawberries
1 tsp lemon juice

Blend the shortening, butter, and salt together in a medium mixing bowl. Beat in one cup of the confectioners' sugar. Stir the lemon juice into the crushed strawberries. Add the strawberries and lemon mixture alternately with the remaining confectioners' sugar to the original mixture, stirring to blend well.

Yield: Enough to frost your favorite two-layer cake.

File photo from Annie's Baking Addiction, I believe.

Friday, July 1, 2022

PARKVIEW BRAN ROLLS

1 cup boiling water
1 cup shortening
1 cup 100% All Bran cereal
3/4 cup sugar
1 1/2 tsp salt
2 cakes of yeast OR 3 dry yeast
1 cup lukewarm water
2 beaten eggs
6 cups all-purpose flour

In a large bowl, pour the boiling water over the shortening, cereal, sugar, and salt; cool.

Mix the yeast into the 1 cup of lukewarm water; add to the cooled mixture. Add the eggs, mix in. Add the flour, 3 cups at a time; mix well. Cover dish and let rise. Store the dough in the refrigerator overnight. Remove from the refrigerator and allow to re-rise for two to three hours. Pinch off dough into greased muffin cups. Bake at 400 degrees for about 10 minutes or until golden brown.
free clipart

Thursday, June 30, 2022

BBQ CHICKEN

This is an old recipe from a former grocery store in Southern Indiana. The picture is a stock file photo.

4 chicken breasts skinned
1 cup catsup
1/2 cup water
1/4 cup lemon juice
1/4 cup vinegar
2 tbsp Worcestershire sauce
4 tbsp onion powder

Combine catsup, water, lemon juice, vinegar, Worcestershire sauce, and onion powder in a small saucepan. Bring to a boil over medium heat. Grill chicken, bone side down about 20 minutes. Begin brushing chicken with sauce. Turn chicken and continue brushing. Grill 20 minutes more. Keep brushing chicken and cook until chicken juices run clear and chicken is done.

Wednesday, June 29, 2022

RICH BROWNIES

 Another of my late mother's recipe clippings.



FRUIT COCKTAIL DROP COOKIES

This recipe was from an old Christian Church in Idaho many, many years ago.

1 can (1 lb size) fruit cocktail
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup white sugar
1/2 tsp vanilla
1 egg
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup chopped walnuts
1/2 cup raisins

Preheat oven to 375 degrees. Grease cookie sheets and set aside.

Drain fruit cocktail saving 1/3 cup of the syrup. In a large mixing bowl, cream together the butter, brown sugar, white sugar, and vanilla until fluffy. Add the egg to the sugar mixture and beat well. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves. Add the dry mixture to the sugar mixture along with the reserved 1/3 cup of syrup. Stir in the walnuts, raisins, and fruit cocktail. Drop by teaspoonfuls onto the prepared baking sheets. Bake at 375 degrees for 10 to 12 minutes until lightly browned.

Yield: 3 1/2 dozen (I made larger ones. I got 2 dozen of the size pictured.)





Tuesday, June 28, 2022

SCALLOPED CABBAGE HOOSIER-STYLE

This is another old recipe from Southern Indiana.

1 large head of cabbage, quartered
1 tsp salt
1 can cream of mushroom soup
6 slices American cheese
1/2 tsp salt (I omit)
dash of pepper
Breadcrumbs

In a large saucepan cover the cabbage with water. Add the teaspoon of salt, bring mixture to a boil and cook approximately 20 minutes. Drain cabbage and dispose of water. In a greased casserole dish, layer half the cabbage. Spread half the soup over the cabbage and cover with 3 slices of cheese. Repeat the layers. Sprinkle with 1/2 tsp salt, if using, and the pepper. Sprinkle the top with fine breadcrumbs. Place in a 350 degrees oven and bake for 30 minutes.
File photo used for reference only.
NOTE: When I make this, I sprinkle the second layer of cabbage with some Herb de Provance, use Italian-flavored breadcrumbs, and about 5 minutes before the casserole is done, I sprinkle some shredded Cheddar cheese over the top. I like my foods spicy and cheesy.

MIXED VEGETABLE SALAD

Another old recipe from my Southern Indiana roots.

1 can green beans
1 can kidney beans
1 can peas
1 can lima beans
1/2 cup diced onion
2 cups diced celery
1 cup diced green bell pepper
3 tbsp pimento

Drain the green beans, kidney beans, peas, and lima beans; mix lightly together. Add the onion, celery, bell pepper, and pimento; toss to blend and set aside.

1 cup sugar
2 tbsp cornstarch
1/2 tsp salt
dash of freshly ground pepper
1 cup vinegar
1/2 cup water
2 tbsp mustard

In a medium saucepan combine the sugar, cornstarch, salt, and pepper. Stir in the vinegar, water, and mustard. Cook over medium heat until the mixture boils, stirring frequently. Pour dressing over the vegetable mixture until well coated. Store any leftover dressing in the refrigerator in a covered container. It will keep indefinitely.

file photo for reference only