OLD FASHION LEMON MERINGUE PIE

This recipe was cut from an old box. I would imagine it was a cornstarch box.

1 cup sugar
3 tbsp cornstarch
1 1/2 cups cold water
3 egg yolks, slightly beaten
Grated rind of 1 lemon
1/4 cup lemon juice
1 tbsp margarine
1 baked 9-inch pastry shell
3 egg whites
1/3 cup sugar

In a 2-qt saucepan stir together the 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring mixture to a boil over medium heat; boil one minute. Remove pan from the heat. Stir lemon rind, lemon juice and margarine into the mixture. Cool slightly. Pour mixture into the prepared pastry shell. In a small mixer bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in the 1/3 cup of sugar; beat until stiff peaks form. Spread meringue over filling starting with the edge and sealing meringue to crust. Continue filling in the center until all meringue is piled on the filling. Bake in a 350 degree oven for 15 to 20 minutes or until lightly browned. Cool before slicing.

PUMPKIN PECAN BREAD

This is a recipe that came in an old mailing from the American Heart Association many years ago.

3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsps salt
1 1/2 tsps cinnamon
1 tsp nutmeg
1 cup sugar
1 cup oil
4 eggs or egg substitutes (or 8 egg whites)
2/3 cup water
2 cups canned pumpkin
1 cup chopped pecans

Sift together the flour, soda, salt, cinnamon, and nutmeg. Add sugar to flour mixture and mix thoroughly. Make a well in the center of the dry ingredients and add all at once the following ingredients: oil, eggs, water and pumpkin. Mix well then add in the pecans. Pour batter into 4 8x4-inch loaf pans, filling each pan about half full. Bake at 350 degrees for one hour or until a wooden toothpick inserted in the center of the loaf comes out clean.

Yield: 4 loaves 1/16 of a loaf equals approximately 85 calories

HERSHEY'S COCOA BUNDT CAKE

This recipe was in an old Hershey's recipe give-away.

1 2/3 cups all-purpose flour
1 1/2 cups sugar
1/2 cup Hershey's cocoa
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 eggs
1/2 cup shortening
1 1/2 cups buttermilk or sour milk*
1 tsp vanilla extract
Chocolate Glaze (recipe below)

Heat oven to 350 degrees. Generously grease and flour a 12-cup Bundt pan. In the large mixer bowl, blend flour, sugar, dodoa, baking soda, baking powder, and salt; add remaining ingredients except chocolate glaze. Beat on low speed for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour batter into prepared Bundt pan. Bake for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan and place on a wire rack to cool completely. Drizzle with the chocolate glaze.

Yield: 12 to 16 servings

*If you don't have buttermilk, you can use 1 1/2 tablespoons vinegar plus milk to equal 1 1/2 cups. Allow to sit for a couple of minutes before using.

Chocolate Glaze:

1/4 cup sugar
1/4 cup water
1 cup Hershey's Semi-Sweet Chocolate Chips or Mini-Chips

In a small saucepan, bring water and sugar to a rolling boil, stirring until the sugar is dissolved. Remove pan from heat. Immediately add the chocolate chips. Stir mixture with a wire whisk until the chips are melted and the mixture is smooth. Cool until slightly thickened. Drizzle over top of cake.

Note: For a pretty presentation, add a few chopped pecans around the top of the cake over the glaze.

Old Fashion Pumpkin Bars

This recipe is from a 1970s church cookbook.

1 cup oil
2 cups sugar
2 cups pumpkin
4 eggs
2 cups flour
2 tsp baking powder
1 tsp soda
1/2 tsp salt
2 tsp cinnamon

Preheat oven to 350 degrees.

Beat oil, sugar, pumpkin and eggs together until well blended. Combine flour, baking powder, soda, salt, and cinnamon together in a sifter. Sift mixture into the pumpkin mixture. Blend well. Grease a jelly roll pan and pour batter into prepared pan. Bake at 350 degrees for 20 to 25 minutes. Frost with a powdered sugar frosting or a cream cheese frosting, if desired.

Note: File Photo

LIST OF OLD TIME SAYINGS

This is a list of some old-time sayings I have gathered from old cookbooks. Hope you will enjoy them.

Willingness without action is like a cloud without rain; there may be lots of thunder and lightening but no parched ground is watered.

Too little to save, Too much to dump. That's what makes the housewife plump.

"A smile is a light in the window of the face by which the heart signifies it is at home and waiting. A face that cannot smile is like a bulb that cannot blossom." Henry Ward Beecher

You find yourself refreshed by the presence of cheerful people. Why not make earnest effort to confer that pleasure on others?

"Whatever is set before you eat, asking no questions for conscience sake." 1 Cor. 10:37

Be grateful for your doors of opportunity--and for the friends who oil the hinges.

I set out to find a friend, but couldn't find one; I set out to be a friend, and friends were everywhere.

"We may live without poetry, music and art,
We may live without conscience, and live without heart;
We may live without friend, we may live without books;
But civilized man cannot live without cooks."

"He may live without books--what is knowledge but grieving?
He may live without hope--what is hope but deceiving?
He may live without love--what is passion but pining?
But where is the man that can live without dining?"
By Owen Meredith

There is no indigestion worse than that of trying to eat your own words.

We do not know how inexpensive the seeds of happiness are or we should scatter them oftener.

Little acts of kindness are stowed away in the heart like bags of lavender in a drawer to sweeten every object around them.

Strive always to be like a good watch--open face, busy hands, pure gold, week regulated, full of good works.

BARLEY VEGETABLE SOUP

This old-fashioned recipe is also a healthy one. Give it a try for an old-fashioned healthy, tasty meal. Just add a crusty whole-grain bread or muffin and you have a meal!

In a stock pot, heat 2 tbsp oil and saute 2 medium chopped onions until transparent. Add: 2 cloves garlic, pressed or minced and 1/3 cup barley. Saute a for a few minutes.
Add to the stock pot: 1 cup diced carrots, 1 cup diced celery, 3 cups sliced mushrooms, 1 potato, scrubbed clean and diced with peeling left on, 8 cups water or beef or chicken stock--your preference, 1/2 tsp dried basil, 1/4 tsp dried thyme, 3 tbsp soy sauce, and 3/4 tsp seasoned salt. Bring mixture to a boil, reduce heat and simmer for 45 minutes.
Add to soup: 2 small zucchini, cut in half lenthwise then cut into slices. Continue to cook until zucchini is tender. Season with salt, if desired, pepper, and cayenne pepper to suit your taste. After dishing soup into serving bowl, garnish with a dollop of sour cream, if desired.

Yield: 8 servings

CRUNCHY BRAN COFFEE CAKE

1 1/4 cups boiling water 

1 cup 100% bran 

1/2 cup butter, softened 

1/2 cup sugar 

1/2 cup packed brown sugar 

2 eggs 

1 tsp vanilla extract 

1 1/4 cups all-purpose flour 

1 tsp baking soda 

1 tsp ground cinnamon 

1/4 tsp salt 

TOPPING: 

3 tbsp butter, melted 

1/4 cup 100% bran 

1/4 cup packed brown sugar 

1/2 cup broken walnuts 

 Combine boiling water and bran in small bowl; let stand for 2 to 3 minutes. In another bowl, cream together butter and sugars until light and fluffy. Add eggs, one at a time, beating after each addition; add vanilla. Combine flour, baking soda, cinnamon, and salt; mix into creamed mixture until blended. Add bran mixture; stir to blend. Pour into a greased 9-inch round cake pan or 8-inch square pan. Bake at 350 degrees for 30 to 40 minutes. Combine topping ingredients, sprinkle over coffee cake. Broil for 2 to 3 minutes or until bubbly.

file photo

TURKEY NOODLE CASSEROLE

2 cups cooked, drained noodles 1 tbsp margarine, melted 5 tbsp grated Parmesan 4 to 5 slices cooked turkey 1 cup milk 1 cup shredded Cheddar cheese Mix noodles, margarine, and half of the Parmesan cheese. Pour into a greased baking dish. Top mixture with turkey slices. In saucepan, heat milk and Cheddar cheese until cheese melts. Pour over turkey and top with remaining Parmesan. Bake at 350 degrees for 40 minutes.

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ELEPHANT TRACKS

1 1/2 cup milk 1 cup oleo 1/4 cup sugar 2 pkgs dry yeast 1/4 cup lukewarm water 2 eggs, beaten 1 tsp salt 5 to 5 1/2 cups flour 1 cup sugar 2 tsp cinnamon Scald milk; add oleo and the 1/4 cup sugar. Cool to lukewarm. Dissolve yeast in water. Add to milk mixture along with eggs. Add salt and flour. Stir well with spoon to make soft dough. Let rise once. Roll dough into rectangles 1/2-inch thick. Spread with oleo and sprinkle with cinnamon mixture made with remaining ingredients. Roll up as for cinnamon rolls and cut into 3/4 inch slices. Dredge slices in cinnamon mixture and roll out until thin. Place on greased baking sheet and bake 12 minutes at 400 degrees. Ice while warm with a thin glaze.

file photo for reference

HOMEMADE BREAD BATTER WITH FOUR OPTIONS

White Bread Batter:
1 1/4 cups warm (not hot)water
1 pkg active dry yeast
2 tbsp soft shortening
2 tsp salt
2 tbsp sugar
3 cups sifted flour

Pour warm water into large mixing bowl. Sprinkle yeast over water; stir until dissolved. Add shortening, salt, sugar, and 1 1/2 cups flour. Beat two minutes at medium speed of electric mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Stir in remaining flour and beat with a spoon until smooth, about 1 to 1 1/2 minutes. Scrape batter from sides of bowl. Cover dough with a clean cloth and let rise in a warm place, free from draft, until double in bulk, about 30 minutes. When batter has risen, stir down by beating about 25 strokes. Spread batter evenly in a greased 9x5x3-inch loaf pan. Batter will be sticky. Let rise in warm place, free from draft, until edge of batter reaches 1/4" from top of pan, about 40 minutes. Preheat oven to 375 degrees. Bake at 375 for 45 to 50 minutes, or until brown. When done, immediately remove from pan. Brush top with margarine or butter, cool. Makes 1 loaf.

Whole-Wheat Bread Batter:
Use above recipe but substitute firmly packed brown sugar for white sugar. Substitute 1 cup whole-wheat flour for 1 cup of the white flour. Add 1/2 cup whole-wheat flour with the first addition of flour. Add the remaining whole wheat flour with the second addition of flour.

Rye Bread Batter:
Use recipe for white bread batter. Use firmly packed brown sugar for white sugar. Use 1 cup sifted rye flour for 1/2 cup of the white flour. Add 1/2 cup rye flour with the first addition of flour. Add the remaining rye flour with the second addition of flour. If desired, add 1 teaspoon of caraway seeds with the first addition of flour.

Herb Bread Batter:
Use recipe for white bread batter. Add 1 teaspoon of caraway seeds, 1/2 teaspoon nutmeg and 1/2 teaspoon powdered sage with the first addition of flour.

BISQUICK'S IMPOSSIBLE CHEESEBURGER PIE

1 lb ground beef
1 1/2 cups chopped onion
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups milk
3/4 cup Bisquick baking mix
3 eggs
2 tomatoes, sliced
1 cup shredded Cheddar or process American cheese

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2-inches. Brown beef and onion; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, baking mix, and eggs until smooth, 15 seconds in blender or on high 1 minute with hand beater. Pour into plate over hamburger. Bake 25 minutes. Top with tomatoes and sprinkle with cheese. Bake until a knife inserted in center comes out clean, another 5 to 8 minutes. Cool 5 minutes.

Note: For high altitudes, increase first baking time from 25 to 30 minutes.

CHICKEN CONTINENTAL

3 to 4 lb frying chicken cut-up
1/3 cup seasoned flour (season with poultry seasonings to suit your taste)
1/4 cup butter
1 can (10 1/2 oz)condensed cream of chicken soup
2 1/2 tbsp grated onion
1 tsp salt
dash of pepper
1 tbsp chopped parsley
1/2 tsp celery flakes
1/8 tsp thyme
1 1/3 cups water
1 1/2 cups Minute Rice

Preheat oven to 350 degrees.
Roll chicken pieces in flour and brown in butter. Remove chicken from pan. Into the pan and drippings, stir in soup, onion, salt, pepper, parsley, celery, and thyme. Stir while bringing to a boil. Spread Minute Rice into a 1 1/2-quart shallow casserole dish. Reserve 1/3 cup of the soup mixture and pour rest over the rice. Stir to moisten all the rice. Top rice with chicken pieces and pour reserved soup over chicken. Bake, covered, for 30-40 minutes until chicken is done.

WALNUT-DATE LOAF BREAD

1 cup chopped dates 1 cup boiling water 1 tbsp vegetable oil 1 cup packed brown sugar 1 egg 1 tsp vanilla extract 2 cups all-purpose flour 1 tsp baking soda 1/4 tsp salt 1 cup chopped walnuts In a mixing bowl, combine the dates, water, and oil. Let stand for 10 minutes; do not drain. Add the brown sugar, egg and vanilla; mix well. In another bowl, combine the flour, baking soda, and salt. Stir flour mixture into the date mixture just until combined. Do not beat. Fold in walnuts. Transfer batter into a greased 8-inch loaf pan. Bake at 350 degrees for 60 to 65 minutes or until golden brown and a toothpick inserted near center comes out clean. Cool ten minutes before removing from pan. Finish cooling on a wire rack. I believe this is an old recipe from California.

photo from funfoodfrolic.com

VELVEETA COUNTRY CHICKEN CASSEROLE

1 lb Velveeta pasteurized process cheese spread, cubed 1 cup milk 1/2 cup Miracle Whip salad dressing 2 cups chopped cooked chicken (or turkey) 1 10-oz pkg frozen peas and carrots, cooked and drained 5-oz spaghetti, cooked and drained 1 tbsp chopped chives In a medium saucepan, heat cheese, milk, and salad dressing over low heat, stirring until sauce is smooth. Add remaining ingredients; mix well. Pour into a 2-quart greased casserole dish and bake at 350 degrees for 35 to 40 minutes or until hot. Makes 6 to 8 servings.

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NORWEGIAN MEAT LOAF

1/2 lb ground beef
5 cups seasoned mashed potatoes
1/2 cup minced onion
2 eggs, slightly beaten
2 tbsp flour
3/4 tsp dill weed
1/2 tsp salt
1/4 tsp pepper
pinch nutmeg
1/2 cup shredded pasteurized process cheese

Preheat oven to 350 degrees. Line an 8-inch loaf pan with foil extending about 1/2 inch above sides. In medium bowl, combine ground beef, 2 cups of the potatoes, onion, eggs, flour, dill, salt, pepper, and nutmeg. Press mixture into loaf pan. Cover with foil and bake for 1 hour. Remove from oven and let stand 10 minutes. Increase oven temperature to 400 degrees. Carefully remove meatloaf by lifting foil from pan. Peel off foil and transfer with spatula to an oven proof serving platter. In medium bowl, combine remaining potatoes with cheese. Spread on top and sides of loaf. Return to oven and bake 20 minutes or until potatoes are lightly browned. Makes 4 servings.

HAM LOAF

This recipe was compliments of a local grocery store in Southern Indiana many years ago.

1 1/2 lbs ground ham
1/2 cup bread crumbs
1/2 cup quick oats
2 eggs, beaten
3 tbsp chopped onion
2 tbsp parsley flakes
1/2 cup dark brown sugar

Combine ham, bread crumbs, oats, eggs, onion, parsley in a large mixing bowl. Mix well and shape into a loaf shape. Sprinkle the sugar over top of loaf. Place loaf in a very lightly greased and floured baking dish. Bake at 350 degrees for 60 to 70 minutes.

 Note: File Photo

PAGO-PAGO PASTA SALAD

1 can (20-oz) pineapple chunks in own juice, drained (reserve juice)
1 can (10 1/2-oz) manadrin oranges in light syrup, drained (reserve juice)
8 oz cooked macaroni
1/2 lb medium shrimp, shelled, deveined and cooked
1 medium red or green bell pepper, julienned
1/2 cup sliced green onions
Dressing:
1/3 cup salad oil
3 tbsp fresh lime juice
2 tsp balsamic or red wine vinegar
1 1/2 tsps grated fresh ginger
3/4 tsp salt
1/8 tsp ground red pepper
1/8 tsp freshly ground black pepper

In a large mixing bowl, combine pineapple chunks, oranges,macaroni, shrimp, bell pepper, and green onions. To make dressing:
In a jar with a tight fitting lid, combine oil, 2 tablespoons of the reserved pineapple juice, 1/4 cup reserved orange syrup, lime juice, vinegar, ginger, salt and peppers. Cover and shake. Pour dressing on the pasta mixture while the pasta is still warm. Serve at room temperature.
Makes 8 servings of about 265 calories each.

TOMATO SOUP FRENCH DRESSING

1 cup tomato soup 1/2 cup sugar 3/4 cup vinegar 1 tsp salt 1/2 tsp pepper 1/2 tsp paprika 2 tsp prepared mustard 1 tbsp Worcestershire sauce Mix ingredients in a bowl and slowly add 1 1/2 cup oil. Place in a container with 6 cloves garlic. Will keep for weeks in the refrigerator.

OLD-FASHIONED POTATO SALAD

This recipe is from an old newspaper clipping advertising Marzetti dressings.

4 cups cooked, diced, cooled potatoes
2 hard-cooked eggs, diced
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped sweet pickles
2 tbsp chopped pimento, optional
1/2 cup Marzetti slaw dressing
1 tbsp pickle juice
Salt and Pepper to taste

In a large bowl, combine all ingredients. Mix well. Chill to blend flavors. Garnish with additional hard-cooked egg slices and tomato wedges, if desired. Keep any leftovers in the refrigerator.

ARGO CORNSTARCH LIGHT BATTER FOR FRYING MEAT AND VEGETABLES

This old newspaper advertisement says to "Let the natural flavor of your fried vegetables come through with the light touch of Argo and Kingsford's. And try these easy and delicious recipes. You'll agree that for light and crispy fried vegetables or chicken, it really is the batter that matters."

LIGHT BATTER

3/4 cup Argo or Kingford's Corn Starch
1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup water
1 egg, slightly beaten

In bowl, stir together first 5 ingredients. Add water and egg; stir until smooth. Pour 1 qt (about) corn oil into large skillet to depth of 1/2", filling no more than 1/3 full. Heat over medium heat to 375 degrees. Dip 4 cups cutup vegetables, such as zucchini, carrots, onion, and mushrooms, or 1 lb boneless, skinless chicken breasts, cut into 1" cubes, a few at a time, into batter. (Stir batter occasionally.) Carefully add vegetables or chicken to hot oil, a few pieces at a time. Fry 2 to 3 minutes, turning once, until golden brown and crisp. Drain on paper towels. Serves 4 to 6.
HERB BATTER: Follow basic recipe. Add 1 tsp dried basil leaves and 1 clove garlic, minced.
BEER BATTER: Follow basic recipe. Omit water. Add 1/3 cup cold beer.