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

MACARONI CASSEROLE WITH PIMENTO

This is an old recipe from my childhood neighborhood in Southern Indiana. 1 pkg (8-oz) macaroni 1/2 cup mayonnaise 1/4 cup diced green bell pepper 1/4 cup diced pimento 1 medium onion, diced 1/2 tsp salt 1 can cream of mushroom soup 1/2 cup milk 1 cup grated sharp cheese Preheat oven to 325 degrees. Prepare macaroni according to the package directions. In a large bowl, mix together the macaroni, mayonnaise, bell pepper, pimento, onion, salt. In a small bowl, whisk the soup and milk together; stir into the macaroni mixture. Add the cheese and mix in well. Lightly butter a casserole dish. Pour the macaroni mixture into the casserole dish and bake at 325 for 30 minutes until heated through and bubbly.

clipart

 

WEST TEXAS FRIED VENISON

This is an old Scouts recipe. 2 lb venison, cut into serving-sized pieces 1/4 cup flour 1 tsp salt pepper to taste 3 tbsp bacon drippings 1 stalk celery, chopped 3 medium onions, sliced 1 tbsp Worcestershire sauce 2 cup tomatoes Cooked buttered noodles Mix the flour, salt, and pepper together and coat venison with the mixture. Heat the bacon drippings in a large skillet and brown the meat in the drippings. Add the celery, onions, Worcestershire sauce and tomatoes to the meat; mix well. Lower heat to low and cook, covered, for 1 to 2 hours until the meat is tender. Serve over the hot buttered noodles.

File photo for reference

SKILLET SCALLOPED POTATOES

4 cups peeled, diced potatoes

1/2 cup minced onion

2 tsp salt
1 1/2 cups milk
1/2 grated sharp cheese
dash pepper
1/4 cup cracker crumbs

Combine potatoes with onion, salt and milk in skillet. Cook covered, at simmer, for 30 to 40 minutes or until tender.

Sprinkle cheese, pepper, and crumbs over top. Continue cooking uncovered for 15 to 20 minutes.

Yield: 4 to 6 servings

file photo for reference

CHICKEN TACO CHILI

This is an old Southern Indiana recipe.

1 medium onion, chopped

1 can black beans

1 can kidney beans

1 pkg (10-oz) frozen corn

1 can (28.5-oz) tomatoes with chilies

1 can (8-oz) tomato sauce

1 tsp cumin

 3 to 4 chicken breasts (around 24-ozs)

Cayenne pepper, optional

Red pepper flakes, optional

Place all ingredients into a crock pot for 6 hours on high or 10 hours on low. Thirty minutes before serving, remove chicken breasts and shred using two forks. Return chicken to pot and stir to mix in. Serve with tortilla chips.

file photo for reference