1 Xs 4 COOKIES

Have always loved this easy to remember recipe!

1 cup sugar
1 cup chunky peanut butter
1 egg, slightly beaten
1 cup chocolate chips

Preheat oven to 350 degrees.
Lightly grease 2 cookie sheets, set aside.

In a mixing bowl, combine all the ingredients together and mix well.  Shape batter into small balls.  Place cookies on the prepared cookie sheets.  Bake at 350 degrees until the cookies are light brown and flattened.  Remove cookies to a wire rack to cool completely.

Yield: 2 dozen cookies

clipart

CORN FLAKES HAM LOAF

1 lb smoked ham, ground
1 lb lean fresh pork, ground
2 eggs, lightly beaten
2 1/2 cups corn flake cereal, do not crush
1/2 cup milk
1 1/4 tsp mustard
1 tbsp sugar

Topping:
1/3 cup brown sugar
3 tbsp ketchup
3 tbsp cider vinegar
2 tbsp horseradish
1 tbsp mustard

Combine the ham, pork, eggs, cereal, milk, mustard, and sugar together and pack into a loaf pan.  Bake at 350 degrees for 1 hour and 15 minutes.  Make the topping and after the first 30 minutes of baking, baste every 15 minutes with the topping.
To make the topping, combine all the ingredients in a bowl stirring until the brown sugar is dissolved and the mixture is well blended.  Use to baste the ham loaf according to the instructions above. 

This is definitely a file photo for reference. I have never made this recipe.

BAKED FISH WITH MUSTARD & CREAM

This is another recipe from one of the old recipe books in my late mother's collection. I must get my love of recipes from her. She shoeboxes of recipe clippings. Most of which I don't ever remember her making.

EASY PUDDING PRALINES

1 pkg (4-serving size) vanilla flavored pudding mix

1 cup sugar
1/2 cup firmly packed brown sugar
2/3 cup evaporated milk
2 tbsp butter
1 1/2 cup pecan halves

In a medium saucepan combine the pudding mix, sugar, brown sugar, evaporated milk, and butter.  Cook mixture over low heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.  Boil gently, stirring often, until the mixture reaches the soft ball stage (a drop of the mixture will form a soft ball when dropped into a cup of cold water or a candy thermometer reads 230 degrees.)  Remove from the heat.

Stir the pecans into the hot mixture and beat for 2 minutes.  Working quickly, drop by tablespoon onto waxed paper using back of spoon to make each praline about a 2-inch diameter.  Let stand until firm.

Yield: 2 dozen pralines

NOTE:  You can make chocolate pralines by substituting chocolate pudding mix for the vanilla.  If you are feeling real adventurous, try butterscotch pudding.  Yummy!

file photo

JEWELED PINEAPPLE RINGS

This is another old recipe from my late mother's shoebox collection.

A CAKE RECIPE

Another old recipe I found in my late mother's recipe collection. She had looked up the scriptures and wrote the ingredients in.

HOMEMADE PUMPERNICKEL BREAD

3 pkgs active dry yeast
1 1/2 cups warm (105-115 degrees) water
1/2 cup molasses
3 1/2 tsp salt
2 tbsp solid shortening
2 tbsp caraway seed
2 3/4 cups rye flour
2 3/4 - 3 1/4 cups all-purpose flour
cornmeal

In a large mixing bowl dissolve the yeast in warm water.  When yeast is dissolved, stir in the molasses, salt, shortening, caraway seed, and rye flour.  Beat mixture until smooth.  Mix in enough of the all-purpose flour to make the dough easy to handle. 

Turn the dough out onto a lightly floured surface, cover and let rest 10 to 15 minutes.  Knead dough about 5 minutes until smooth.  Place dough in a greased bowl, turn once so the greased side is up.  Cover dough and let rise in a warm place until double in size, about an hour.  Punch down the dough; re-ball, cover, and let rise again until double.  This will take around 40 to 45 minutes.

Grease a baking sheet and sprinkle with cornmeal.  Punch down the dough again, then divide into two equal parts and shape into loaves.  Place loaves in the opposite corners of baking sheet.  Cover and let rise for 1 hour.

After about 45 minutes, heat the oven to 375 degrees.  Bake at 375 degrees for 30 to 35 minutes until lightly browned.

Yield: 2 bread loaves.

file photo for reference only

 

L.S. AYRES TEA ROOM DATE PUDDING

 This recipe is part of Indiana history. Back in the day when large department stores had tea rooms and the ladies dressed up for the occasion. The L.S. Ayers tearoom in Indianapolis was also enjoyed by families. This was one of the favorite desserts there. Closed in 1990, some of the famous recipes are still being handed down in Indianapolis.

DIXIE PEACHY PRALINE PIE

 I found this recipe in a clipping from my late mother's shoebox recipe collection. It was in an Electric Consumer newspaper-type mailer. It was from the early 1980s. Some of the amounts are hard to read so here they are in order: 3/4 cup, 3 T., 4 cups, 1 1/2 t,,1/3 cup, 1/4 cup, 3T., 1/2 cup

GREAT NORTHERN BEANS SOUP

1 lb Great Northern beans, soak overnight in 8 qts water; rinse and drain

1/2 cup finely chopped celery
1 cup finely chopped carrots
1/2 cup finely chopped onion
1/2 to 3/4 lb diced ham
1 teaspoon salt
1 teaspoon cumin
1 teaspoon basil
freshly ground black pepper

Add 6 cups water to the beans and add the remaining ingredients.  Cover and bring to a boil.  Reduce heat to simmer and cook 1 to 2 hours until the beans are tender.  Add more water during cooking, if needed.