Wednesday, February 20, 2019

JEAN'S ZUCCHINI-BANANA BREAD

This recipe is from an old church cookbook from the Midwest.

2 eggs
1 cup oil
2 cups sugar
2 cups zucchini, peeled and grated
1 banana, mashed
1/2 cup nuts
1 tsp salt
3 cups flour
1 tsp soda
1/4 tsp baking powder
3 tsp vanilla
3 tsp cinnamon

In a large mixing bowl, mix together the eggs, oil, sugar, zucchini, and banana. Add the salt, flour, soda, baking powder, and cinnamon; mix in well. Stir in the vanilla and nuts. Bake in two greased and floured loaf pans for 1 hour and 15 minutes.

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Tuesday, February 19, 2019

BEE CHASERS ICE CREAM

This is an old recipe from my late mother.

6 eggs
1 1/2 cups honey
2 2/3 tbsp vanilla
1/4 tsp salt
2 cans (14-oz each) sweetened condensed milk
Whole Milk

In a large bowl, mix together the eggs, honey, vanilla, salt, and sweetened condensed milk; mix well. Pour mixture into a 1 gallon ice cream freezer container. Add enough whole milk to fill the container. Freeze according to the manufacturer's instructions.

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Monday, February 18, 2019

CHINESE NOODLE HAMBURGER CASSEROLE

1/4 cup butter
1 lb extra lean hamburger
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
1 can condensed tomato soup
1 can condensed cream of mushroom soup
1 can Chinese noodles

Brown meat, onions, celery and bell pepper in a skillet in the butter. Add the soups and simmer for 30 minutes. Add Chinese noodles and mix well. Pour into a lightly buttered casserole dish and bake at 350 degrees for 30 minutes.
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Saturday, February 16, 2019

ICE BOX COOKIES

This recipe was found on an old newspaper clipping. Can you remember having an ice box instead of a refrigerator? Oh-Oh, I can!

1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 cup shelled, chopped pistachios

In a medium mixing bowl, cream butter and sugar. Add vanilla and egg, blending until smooth. Combine the flour and baking powder; add to the creamed mixture. Stir in pistachios. Shape the dough into two rolls a little over an inch each in diameter. Wrap in waxed paper* and chill thoroughly in the ice box.

When ready to bake, cut rolls into 1/4-inch thick slices and place on very lighted greased cookie sheets. Bake at 400 degrees for 6 to 7 minutes or until barely brown on edges. Makes about six dozen.

Tip: Dough can be refrigerated up to one week. Slice and bake as needed.

*In today's modern kitchens, plastic wrap would work better than waxed paper.

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Friday, February 15, 2019

OVERNIGHT SALAD

This recipe is from an old Indiana church cookbook.

1 large head of lettuce
1 head cauliflower
1 onion
2 cups Miracle Whip
1/3 cup sugar
1 jar bacon bits (or 1 lb bacon, cooked and crumbled)
1/3 cup Parmesan cheese

In a large bowl, toss together the lettuce, cauliflower, and onion.

Mix the sugar and Miracle Whip together until sugar is dissolved. Toss the sugar mixture with the lettuce mixture. Cover and refrigerate overnight. Before serving pour bacon bits and Parmesan cheese on top and toss.
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Monday, February 11, 2019

HOMEMADE PEPPER RELISH

This recipe is an old recipe from Southern Indiana.

12 red bell peppers
12 green bell peppers
12 large white onions
1 qt vinegar
3 cups sugar
1 oz mustard seed

Grind red and green peppers and onions together. Cover with boiling water and let stand 15 minutes; drain. In a large saucepan or Dutch oven, mix the vinegar, sugar, and mustard seed together. Add the drained vegetables to the sugar mixture; bring to a boil and boil for 15 minutes. Put relish into hot pint jars and seal with rings and inserts that have been boiled in hot water. Make sure jars seal. If a jar doesn't seal, refrigerate it.
 John Landis Clipart

Sunday, February 10, 2019

BROCCOLI-POTATO SOUP

This recipe is from an old church cookbook.

1 box frozen chopped broccoli
1 medium potato, diced
1 1/2 tsp cornstarch
1 cup milk
1 tbsp butter
1/4 tsp salt
1/8 tsp pepper

Cook the broccoli and potato in enough water to cover, until tender. In a large saucepan, combine the cornstarch and milk until smooth. Add the butter, salt, and pepper; cook, stirring constantly, until thick and smooth. Add the broccoli and potatoes and about 1 more cup of milk. (Add milk until soup is of the desired consistency.) Cook gently until additional milk is heated through.

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Saturday, February 9, 2019

HOT PEPPER RELISH

12 hot peppers
12 green tomatoes
3 cups sugar
3 tsp salt
12 cups bell peppers
12 yellow onions
2 cups cider vinegar

Grind the hot peppers, green tomatoes,bell peppers, and onions. Place mixture in a colander and run hot water over vegetables for about 5 minutes; drain well. Place in a large saucepan.

In another saucepan, bring the sugar, salt, and vinegar to a boil. Pour the sugar mixture over the vegetable mixture and cook over medium heat until very hot, stirring occasionally. Do not allow to come to a roiling boil. Place in clean, hot pint jars and seal with hot bands and lids. Be sure jars seal.

Yield: 6 pints

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Friday, February 8, 2019

GERALDINE'S FUDGE COOKIES

This is an old Southern Indiana recipe.

1 cup flour
4 tbsp cocoa
1 tsp vanilla
1 cup sugar
2 eggs
1/2 cup butter, melted

In a mixing bowl, mix the flour, cocoa, and sugar together. Stir in the eggs, vanilla, and butter. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees for about 10 minutes.

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Tuesday, February 5, 2019

CHINESE STYLE TUNA CASSEROLE

I've had this recipe for many years. I don't know where I got it.

1 can (6 1/2-oz) chunk-style, drained, flaked
1 can cream of mushroom soup, undiluted
1/4 cup water
1 pkg (10-oz) frozen peas
1 can (3-oz) chow mein noodles
1 tomato, diced
1/2 cup chopped celery
1/4 cup sliced green onion
1/4 cup salted cashews for garnish

Preheat oven to 375 degrees.

Empty tuna fish into a mixing bowl. Blend soup and water together and add to the tuna. Add the peas, 1 cup of the chow mein noodles, tomato, celery, and green onion. Toss lightly to mix well. Pour mixture into a buttered 1 1/2-quart casserole dish and pour remaining noodles over the top. Bake at 375 degrees for 25 to 30 minutes or until heated through. Garnish with the cashews.

Yield: 4 servings.

NOTE: You may substitute canned chicken for the tuna,if you prefer.

 
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