CHOCOLATE CHIP BUNDT CAKE

OOPS!  Meant to post this on my Ladybugs Sweet Treats Blog as it is not from my old-fashion recipe collection.  When I realized I had made a mistake, I decided to just apologize and leave it anyway!

1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 1/2 tsp vanilla extract
3 eggs
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 1/2 cups miniature chocolate chips
Marshmallow Cream Glaze (recipe below)

Preheat the oven to 350 degrees.
Grease and flour a 12-cup Bundt cake pan; set aside.

In large mixer bowl cream the butter, sugar, brown sugar, and vanilla until light and fluffy.  Add the eggs, 1 at a time, mixing well after each one.

In a separate bowl combine the flour, baking powder, and salt; add to the butter mixture alternately with the milk, mixing just until smooth after each addition.  Stir in the chocolate chips.

Pour the batter into the prepared pan and bake at 350 degrees for 65 to 70 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes then invert onto the serving platter and allow to cool completely.

Make the glaze below and spoon over the cake:
Creamy Chocolate Glaze:
2 tbsp sugar
2 tbsp water
1/2 cup miniature chocolate chips
1 tbsp marshmallow cream
1 to 2 tsp hot water

In a saucepan, bring the sugar and the 2 tablespoons of water to a boil; remove from the heat.  Stir in the chocolate chips, stirring until they are melted.  Blend in the marshmallow cream.  Add the hot water, half a teaspoonful at a time, mixing until the glaze is of your desired consistency.

Yield: 12 slices of glazed cake

Note: I like to decorate with sliced raw almonds and well drained maraschino cherry halves; see picture below.

GRANDMA HAWKINS

As you who follow this blog know, I grew up in Southern Indiana and most of my favorite recipes can be traced to my roots there.  I grew up next door to my grandparents and my grandmother had a great influence on my cooking.  She was always happy to share her secrets and let me make a mess in her kitchen, although I was expected to clean up said mess! (Another good idea when teaching someone to cook!)  She was always very eager to be a taste-tester and always gave me an honest answer.  If there was a problem, she was generous in her approval and subtle in her corrections.  On Christmas Eve I found this picture of her and my grandpa.  I wanted to give her due credit and post her picture on this site.  This picture was taken around 1940.

PINEAPPLE PECAN CHEESE BALL

One of my favorite things, especially at holiday time, is a cheese ball.  I love this one and have used it since my early married days.  It is just not New Year's Eve without my cheeseball!

2 (8-oz) pkgs cream cheese (In my later years I have started using the light cream cheese!) slightly softened
1/4 cup finely chopped green bell pepper (for Christmas I like to mix red and green bell peppers)
1/4 cup finely chopped green onions
1 small can pineapple, very well drained (I push the lid down into the pineapple to 'squeeze' dry.)
1 cup chopped pecans for rolling

In a mixing bowl mix the cream cheese, with the bell pepper/s, green onion, and pineapple.  When well mixed, refrigerate from 30 minutes up to 3 days to chill. 

To serve, remove from refrigerator and roll thoroughly in the pecans.  Place on a pretty platter and surround with an assortment of crackers.  (Now that I am diabetic, I use only whole-grain crackers.  Don't wait until you are diabetic.  Add whole-grain crackers to your platter now!)

 

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

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!

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.

GRANDMA'S CHOCOLATE FUDGE

This is a delicious chocolate fudge made with marshmallow creme, chocolate chips, and evaporated milk.  My mom always made her fudge with evaporated milk and I still like mine that way today.

4 cups sugar
2 cans (5-oz each) evaporated milk
1 cup (2 sticks) butter
1 pkg (12-oz) semisweet chocolate chips
1 jar (7-oz) marshmallow creme
1 cup chopped walnuts*
1 tsp vanilla

Line a 9 x 13-inch baking pan with foil and extend the foil over the edges.  Butter the foil and set aside.

Butter the sides of a heavy 3-quart saucepan.  Combine the sugar, evaporated milk, and butter in the saucepan.  Cook, stirring, over medium-high heat to boiling.  Continue to cook while stirring until the mixture reaches the soft-ball stage or 236 on a candy thermometer.  This will take 10 to 15 minutes.

Remove the pan from the heat.  Add the chocolate chips, marshmallow creme, walnuts, and vanilla.  Stir hard until the chocolate melts.  Spread the mixture into the prepared pan.  While still warm, score the candy into squares.  When firm, cut all the way through the squares.  Store in refrigerator or a cool place.

Yield:  Aproximately 3 1/2 lbs

*We had a black walnut tree across from our home in Southern Indiana.  We used them or hickory nuts in our fudge.  For you who don't know what a hickory nut is, it is a lot like pecans and we used them in recipes that called for pecans.  I later, as a mother living outside Indiana, started using mostly pecans.  Since I live in Texas now, we have pecans instead of hickory nuts.  And my children never cared much for walnuts.  In my opinion, just about any nut would be good in this fudge.

BLACK WALNUT BARS WITH SAUCE

This is another old Indiana Recipe.  We had lots of black walnut trees there and found lots of uses for the nuts.  As a child, I hated gathering the nuts and cracking them.  But I sure enjoyed the goodies made with them!

Preheat oven to 350 degrees.
Lightly grease and flour a 15-inch jelly roll pan and set it aside.

2 cups sifted all-purpose flour
1/2 tsp salt
3/4 cup butter, softened
1 1/2 cups firmly packed brown sugar
3 large eggs, unbeaten
2 tbsp milk
1 tsp vanilla extract
1 cup ground coconut
1 cup black walnuts, chopped fine

Sift the flour and salt together; set aside.

In a large mixing bowl cream the butter and brown sugar together until creamy.  Add the eggs, milk, and vanilla to the butter mixture, beating well.  Gradually blend in the flour.  Add the coconut and walnuts, stirring to blend in well.  Spread the mixture into the prepared pan; set aside.

Prepare the following sauce:
3/4 cup firmly packed brown sugar
2 tbsp butter
1/4 cup cream
1 tsp corn syrup
1 tsp vanilla extract

In a saucepan combine the brown sugar, butter, cream, and corn syrup stirring until well blended.  Cook over medium heat, stirring occasionally, to the soft ball stage (234 degrees on a candy thermometer).  Remove from the heat and add the vanilla extract.  Drizzle over the prepared batter before baking.

Bake at 350 degrees for 25 to 30 minutes until done.  Cool in the pan for 30 minutes then cut into 54 bars.  To serve, remove carefully from the pan.

file photo

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.

SOUR CREAM RAISIN DROPS with ORANGE FROSTING

1/2 cup butter
3/4 cup granulated sugar
1 egg
1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1 cup raisins
Orange Frosting (recipe follows)

In a large mixing bowl beat butter and sugar until light and fluffy; blend in the egg and vanilla extract.  Combine the flour, baking soda, and salt; add to the dry ingredients alternately with the sour cream.  Mix well after each addition.  Stir in the raisins.  Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. 

Bake at 375 degrees for 8 to 10 minutes or until set.  Cool on wire rack until completely cool and frost with the Orange Frosting below:

1/4 cup butter, softened
1 tsp grated orange peel
2 cups sifted confectioners' sugar
4 tsp milk

Beat the butter; blend in the orange peel.  Add sugar alternately with the milk until light and fluffy. 

Yield: Approximately 5 dozen cookies

Note: File Photo

EASY HUSH PUPPIES

2 1/4 cups cornmeal
1 tsp salt
2 tsp onion flakes
3/4 tsp baking soda
1 1/2 cups buttermilk
hot fat (in the interest of health, I recommend updating to a healthy oil)

Combine the cornmeal, salt, onion flakes, and baking soda together in a mixing bowl.  Add the buttermilk to the cornmeal mixture and mix well.  Heat canola oil (1-inch deep) until hot.  Drop the batter by spoonfuls into the hot oil an cook until browned.  Cooking should take a couple of minutes.

Yield: Approximately 2 dozen hush puppies.

Excellent served with fish.

MOM'S WASHDAY DINNER

Remember when it took all day to do the family laundry with the old wringer washer and clothes lines?  I can even remember watching my grandmother washing clothes in the big old black pots over a fire in her backyard.  There was little time left for cooking, thus washday dinners.  This one is made with potatoes and smoked sausage.

1 T. butter
1 medium onion, sliced
2 to 3 large potatoes, sliced
2 T. flour
1 can tomato juice, or V8 juice
1 pkg smoked sausage, sliced
water
salt to taste
1 cup shredded cheese

In a large casserole pan, melt butter.  Line bottom of pan with thick layer of onions.  Add generous layer of potatoes, sift flour over potatoes.  Pour can of tomato juice over top.  Cover with thinly sliced sausages.  Add water to cover.  Add salt to taste.  Bake slowly for 3 hours.  If sausages begin to brown too much, turn them over.  When done (potatoes are tender and casserole is bubbly), sprinkle with the cheese and bake 10 more minutes.

OLD TIME THREE CHEESE ENCHILADAS

8-oz Monterey Jack cheese, grated
8-oz Cheddar cheese, grated
1 lb Velveeta cheese, cut-up
1 can cream of chicken soup
2 cans chopped green chilies
1 can (12-oz) evaporated milk
1 lb hamburger
1 chopped onion
1 tbsp chili powder
1/2 tsp cumin
8-oz tomato sauce
22 flour or corn tortillas, your choice

In a skillet cook the hamburger and onion until meat is crumbled and browned and onion is transparent.  Drain and return to skillet.  Add the chili powder, cumin, and tomato sauce; cover and cook for 10 minutes over medium heat.  Remove from the heat and stir in the grated cheeses.  Set aside.

In a medium saucepan combine the evaporated milk, green chilies, undiluted cream of chicken soup, and Velveeta cheese.  Heat over low heat, stirring constantly until the cheese is melted.  Set aside.

Heat oven to 350 degrees.

Lightly grease a long casserole dish.  Spoon about 3 tablespoons of the meat mixture down the center of each tortilla; roll to form the enchiladas.  Place side by side in the prepared casserole dish.  Spoon the cheese/soup mixture over the enchiladas.

Cover with foil and bake at 350 degrees for 45 minutes.

BREAKFAST CASSEROLE

This is another recipe that my mother clipped from an old newspaper years ago.  I found it, after her death, among her boxes of clippings.

six or seven slices of white bread (I would recommend whole-wheat)
12 eggs, beaten
3/4 cup shredded cheddar cheese
1 lb sausage, browned, crumbled, drained
1 tsp fennel seed
3 1/2 to 4 cups milk
2 tbsp chopped onion
salt and pepper to taste

Grease a 9 x 13-inch baking dish or pan.  Line the bottom of the dish with the bread.  Mix together the remaining ingredients and pour over the bread.  Bake for 45 minutes at 375 degrees or until bubbly and browned.  Done with a knife inserted in the center comes out clean.  Serves 12.

Note: May also add some cooked, crumbled bacon, if desired.

AMISH POTATO SALAD

When asked for her potato salad recipe years ago, the late Amish Cook Elizabeth Coblentz said she didn't have a recipe. She went on to say she just started putting it together and the family always ate it and thought it was good. After being asked often for the recipe, she came up with the following:

2 1/2 lbs potatoes, which have been cooked until tender
6 eggs, hard-boiled and cut-up
1 cup celery, chopped
1 onion, chopped
1 1/2 cups salad dressing (mayo-type)
2 teaspoons yellow prepared mustard
1/4 cup vinegar
1/4 cup sugar
1/4 cup milk
2 teaspoons salt

Dice potatoes or put through slicer, whichever you prefer. Stir the potatoes, eggs, celery and onion together in a bowl. Then in a separate bowl, stir salad dressing, mustard, vinegar, sugar, milk, and salt together. Pour dressing over the potato mixture and stir together.

SCOTTISH MEAT PIE

This recipe is cut from an old Hunt's Tomato Sauce can.

3 cups diced, lean leftover, cooked meat (beef, lamb, etc)
1/4 cup Wesson, pure vegetable oil
1 clove garlic, mashed
1 teasp. salt
1/4 teasp. pepper
dash nutmeg
2 Tablesp. cornstarch
1 cup bouillon
1 8-oz can Hunt's Tomato Sauce
1 cup cooked peas
Pastry dough (2-crust recipe)

Brown meat in oil. Add seasonings. Dissolve cornstarch in bouillon. Add to meat. Pour in Hunt's Tomato Sauce; simmer 5 minutes. Add peas. Line a 1 1/2-quart casserole with pastry, saving part of dough for topping. Pour in the meat filling. Top with remaining crust. Bake at 450 degrees for 10 minutes. Reduce heat and bake at 350 degrees for 40 minutes. Serves 6.

AUNT MARY'S BEEF SALAMI

This is a recipe my late aunt gave me 40 to 50 years ago. I have made it many times over the years and it is always a big hit. It is great for parties, snacks, gift-giving, lunch boxes, etc.

5 lbs lean ground beef
2 1/2 tsp garlic salt
5 tsp Morton's quck tender cure
2 1/2 tsp mustard seed
2 1/2 tsp hickory smoke salt
4 tsp coarse black pepper
1 tsp whole peppercorns

Combine all ingredients together in a large bowl, mixing well. Place mixture in the refrigerator in a sealed container. Mix for the next three evenings right before bedtime. On 5th evening, mix again and then divide into 4 equal parts. Roll each part into log. Place logs on broiler pan in oven and bake overnight (8 hours) at 150 degrees. Remove from oven, cool, wrap in foil and refrigerate. Best if allowed to be refrigerated for 24 hours. Slice and serve.

CHEESE HOOIES

Yes, the name is spelled correctly. This is, you guessed it, another old Southern Indiana recipe from my childhood days. These are great snacking tidbits for any occasion. 

1/4 lb butter that is softened to room temperature 

2 cups sifted flour dash cayenne pepper 

1/4 lb sharp cheese 

2 tsp salt 

powdered sugar 

Grate the cheese into the butter and cream together. Add the salt and flour, blending in well. Knead until smooth on a floured board. Chill overnight, by dividing in half and making rolls about as big around as half dollars (remember those?). When ready to bake, slice about 3/4-inch thick. Bake in a 375-degree oven, 12-15 minutes or until browned a little. Let cool 3-4 minutes then roll or shake in powdered sugar. (As we are more diet conscience today, I would recommend cutting back on the salt and using a lower fat cheese. But that is entirely up to you!)

clipart

HOMEMADE CINNAMON ROLLS

4 to 4 1/2 cups all-purpose flour 

1 packet active dry yeast 

1 cup milk 

1/3 cup sugar 

1/3 cup butter 

1 tsp salt 

2 large eggs 

In a large mixer bowl combine 2 cups of the flour with the yeast. Heat the milk, sugar, butter, and salt just until warm - 115 to 120 degrees, stirring constantly. Add to the flour mixture. Add eggs. Beat at lowest speed of mixer for about 30 seconds. Beat at high speed for 3 minutes. Stir in as much of the remaining flour as you can mix in with a spoon. On a floured surface, knead in enough flour to make a moderately stiff dough that is smooth and elastic. (About 6 to 8 minutes time) Shape dough into a ball and place in a greased bowl. Turn once to coat the top. Cover and let rise in a warm place until double in bulk (about 1 hour). Punch down the dough, divide in half, cover and let rest 10 minutes.

Filling: 3 tbsp butter 

1/2 cup sugar 

2 tsp ground cinnamon 

3/4 cup raisins 

Roll 1 one of the dough balls into a 12 x 8-inch rectangle. Melt butter and spread half over the dough. Combine the sugar and cinnamon. Sprinkle half over the dough. Sprinkle half the raisins over the cinnamon sugar mixture. Roll up from a long side. Seal well and cut into 12 even slices. Place the slices on a greased 9-inch round cake pan. Repeat the process with the remaining dough and filling. Cover pans and let rise until almost double (about 30 minutes). Bake rolls in a 375-degree oven for 20 to 25 minutes. Cool slightly, remove from pans and drizzle with the icing. 

Icing: 1 cup sifted powdered sugar 1/4 tsp vanilla 

milk 

Combine the powdered sugar, vanilla, and enough milk to make icing the consistency for drizzle.

file photo from Thriving Home used for reference only

OLD FASHION JAM CAKE and CARAMEL FROSTING

This is a recipe from a lady who lived a couple of blocks from my aunt when I was very young. I have never made this cake but have heard good things about it over the years. 

 2 cups white sugar 

1/2 cup dark brown sugar 

1 cup butter or margarine 

6 egg yolks 

4 cups flour 

1 teaspoon cinnamon 

1/2 teaspoon cloves 

1 teaspoon nutmeg 

1/8 teaspoon salt 

6 egg whites 

1 box seedless raisins 

1 cup nuts (black walnut best) 

1 pint blackberry jam 

1 glass blackberry jelly 

1 cup buttermilk 

1 teaspoon soda 

 Cream the shortening and sugars until light and fluffy. Add the beaten egg yolks. Sift the dry ingredients except soda together, saving a little of the flour to dredge the nuts and raisins in. Then add sifted ingredients to the sugar-egg mixture. Add the beaten egg whites, then the nuts, raisins, jam and jelly. Last add the buttermilk to which the soda has been added. Transfer batter to 2 greased round cake pans. Bake at 350 degrees until toothpick inserted in the center comes out clean, about 30 minutes.

Caramel Frosting: 

2 cups dark brown sugar 

4 tablespoons butter 

4 tablespoons flour 

1/2 cup water

4 tablespoons cream 

1 teaspoon vanilla 

 Cook the sugar and water to hard ball stage. Mix remaining ingredients in large bowl, reserving 2 tablespoons of the cream. Pour the hot syrup over the mixed ingredients, stir until well blended. Let stand until cool and beat until thick and not glossy. Thin with the rest of the cream if too thick. This is enough for a two-layer cake.

file photo for reference only - credit on cake

CAN-CAN STIFFNER

Does anyone else remember the days when we girls wore the stiff mesh slips that made our dresses stand out like crazy? I remember being caught up in that craze as a preteen and hating myself everytime I sat down in one of those crazy things! In going through a box of my mother's old hand-written recipes, I found her recipe for the rinse she used to dip these "petticoats" in when she laundered them for me and my sister. Her notes say she copied this from a caller on a local radio show called, "The Backyard Fence," where friends and neighbors called in to share recipes, items they wanted to sell, giveaway, etc. Here is the famous recipe:

3/4 cup cornstarch
2 tablespoons turpentine
2 tablespoons borax
1 quart cold water
Stir up.
Dip in & iron dry

Lord, have mercy. We must have been crazy!!

OYSTER STEW

1/4 cup butter
1 pint fresh oysters
2 cups milk
1/2 cup light cream
1 tsp salt
dash of freshly ground black pepper

Melt the butter in a small saucepan. Add the oysters including the liquor and cook while stirring over low heat just until edges start to boil.

In another saucepan, heat the milk and cream. Stir in the salt, pepper, and oysters.

Yield: 4 cups

BANG'S SWEET PICKLE RELISH

This is another old recipe for making your own pickle relish. Homemade pickles and relishes are oh-so-good! 

1 gallon ground-up unpeeled cucumbers 

8 onions, ground 

1/2 cup pickling salt 

4 cups vinegar 

1 cup water 

5 cup sugar 

1/2 tsp tumeric 

2 tbsp celery seed 

1 tbsp mustard seed 

 2 red bell peppers, ground 

 2 green bell peppers, ground 

 Mix cucumbers, onions, and salt. Allow to set for a couple of hours; drain and rinse with cold water, drain again. Put mixture into a large stockpot and add the vinegar, water, sugar, spices, and bell peppers. Allow the mixture to come to a boil but do not actually boil. Put into clean hot canning jars and seal with hot lids. Be sure lids seal. When sealed, you will hear the lids pop and the centers will slightly indent. This may take a few minutes. Any jars that do not seal should be refrigerated.

file photo for reference

not this exact recipe

1930s OLD-TIME CHOCOLATE FUDGE

In the days before the creamy marshmallow creme fudge, cooks made delicious creamy fudge by beating and beating it to a creamy confection. Many of us still prefer our homemade fudge that way. If you are one of the die-hard old fashion fudge person, give this recipe from the 1930s a try!

2 cups sugar
3/4 cup milk
2-oz unsweetened chocolate, cut-up
1 tsp light-colored corn syrup
2 tbsp butter
1 tsp vanilla
1/2 cup chopped walnuts or pecans, optional
Walnut or pecan halves, optional

Line a 9x5x3-inch loaf pan with foil, extending the foil over the end of the pan. Butter the foil and set aside.

Butter the side of a heavy 2-quart saucepan and combine the sugar, milk, chocolate, and corn syrup in the pan. Cook while stirring over medium-high heat until the mixture boils. Clip a candy thermometer over the side of the pan. Reduce the heat to medium-low and continue to boil at a moderate, steady reate, stirring frequently, until the candy thermometer reaches 234 degrees or the soft ball stage.

Remove the saucepan from the heat. Add the butter and vanilla but do not stir. Cool, without stirring, until temperature lowers to 110 degrees. This will take almost an hour.

Take the thermometer out of the candy. Using a wooden spoon, beat the candy vigorously until the fudge just begins to thicken. Add the chopped nuts, if using. Continue beating for about another 10 minutes until the fudge becomes very thick and just starts to lose it's glossy look.

Immediately spread the fudge in the prepared loaf pan. Score the candy into 32 small pieces while the candy is still warm.

When the fudge is firm, use the foil ends to lift the candy from the pan. Cut into the squares. If desired, garnish each piece with a nut half. Store in a tightly covered container.

Yield: Approximately 1 1/4 lbs.

Note: File Photo

SEVEN LAYER CASSEROLE

This is another old recipe from one of the now defunct craft/recipe magazines my mother received in the mail when I was a child. I can still remember how anxiously she awaited the little magazine each month and how she and my grandmother would go over the crocheting patterns inside. Then the recipes came after checking out those patterns. I never mastered crocheting, but I sure did master a love for the wonderful dishes she made from the recipes!

1 cup rice, uncooked
1 cup corn, whole kernel
2 small cans tomato sauce
3/4 cup water (or liquid from the canned corn)
1/2 cup chopped onion
1/2 cup chopped green pepper*
1 lb ground beef
salt and pepper to your liking
4 strips bacon

Place the rice then the corn in layers in a greased 2-quart casserole dish. Pour one can of the tomato sauce over the corn with 1/2 cup of the water. Layer the onion then the green pepper, uncooked beef and seasonings. Add the second can of tomato sauce with the remaining 1/4 cup of water. Cut the bacon strips in half and lay over the top. Cover the casserole dish and place in the oven. Bake at 350 degrees for one hour. Uncover and bake 30 minutes more.

*This is a bell pepper.

MY FAVORITE CHILDHOOD DIVINITY

This recipe is from the 1930s and was a favorite of my childhood.

2 1/2 cups sugar
1/2 cup clear corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla
1 or 2 drops food coloring, optional
whole pecans for garnish

In a heavy 2-quart saucepan combine the sugar, corn syrup, and water. Cook, stirring, over a medium-high heat until the mixture boils. Reduce the heat to medium and continue cooking, without stirring, until a candy thermometer registers 260 degrees or reaches the hard-ball stage. This will take about 10 to 15 minutes.

Remove the saucepan from heat and remove the thermometer.

In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until the whites are stiff (peaks stand tall when beaters are removed). Gradually pour the hot syrup mixture in a thin stream over the egg whites, beating on high speed for about 3 minutes scraping the sides of the bowl occasionally. Add the vanilla and food coloring, if using. Continue to beat at high speed just until the candy starts to lose its glossy look (about 5 to 6 minutes). When beaters are lifted, mixture should fall in a ribbon that mounds on itself.

Place a drop of the candy onto a waxed paper surface; if it stays mounded, it has been beaten enough. If not, beat for another minute and try again. If the candy is too stiff to spoon out, add hot water a drop or two at a time until the candy is softer. Quickly drop by spoonfuls onto the waxed paper surface and place a pecan half atop each piece. Press down lightly to adhere to the candy.

Store in a tightly covered container.

Yield: approximately 40 pieces

HOMEMADE AU GRATIN POTATOES

4 cups thinly sliced potatoes
1/4 cup diced yellow onion
1 tbsp butter, cut into thin pats
1 cup grated cheese (cheddar or your favorite blend)
1 can (10 3/4-oz) cream of celery soup, undiluted
1/2 cup milk

In a casserole dish layer the potatoes, onion, cheese and butter.

Pour the soup into a small mixing bowl and whisk in the milk until smooth; pour over the ingredients in casserole dish. Cover and bake at 350 degrees for 1 hour. Uncover and bake another 15 minutes for the top to brown.

MIDWEST-STYLE PERSIMMON BREAD

1 1/3 cup sugar
1/3 cup butter
2 eggs
1 cup persimmon pulp
1/3 cup cold water
1 2/3 cups flour
1 tsp soda
3/4 tsp salt
1 tsp cinnamon
1/4 tsp baking powder
1/2 cup raisins
2/3 cup chopped pecans or hickory nuts

Cream sugar and butter. Add the eggs, persimmon pulp, and cold water. Sift the dry ingredients together an add to the persimmon mixture. Add the raisins and nuts. Pour into a well-greased loaf baking pan. Bake at 325 degrees for 1 hour. Cool and drizzle with glaze.

GLAZE: 3 tbsp powdered sugar, 1 tbsp water, 1 tsp lemon juice. Mix together.

SCALLOPED CORN SUPREME

1 can (1 lb) cream-style corn
1 cup milk
1 egg, well beaten
1 cup fine cracker crumbs
1/4 cup onion, finely chopped
3 tablespoons chopped green bell pepper
3/4 teaspoon salt
1/2 cup buttered cracker crumbs

In a saucepan, heat the corn and milk together, stirring to blend. Gradually add the beaten egg. Add the next four ingredients and a dash of pepper. Mix well. Pour into greased 8-inch round baking dish. Top with the buttered cracker crumbs. Bake at 350 degrees for 20 minutes.

CHERRY CRUMB COFFEE CAKE

1/4 cup solid shortening 

3/4 cup granulated sugar 

1 large egg 

1/2 cup milk or cream 

1 and 1/2 cups sifted all-purpose flour 

2 teaspoons baking powder 

1/2 teaspoon salt  

Cream together shortening and granulated sugar. Add egg and beat. Blend in milk or cream. Sift together the 1 and 1/2 cups of sifted all-purpose flour, the baking powder, and the salt. Add to the shortening mixture and blend. Spread the batter in a 9-inch square baking pan which has been rubbed with shortening.  

TOPPING: 1 can (1 lb) unsweetened cherries 1/2 stick butter, melted 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 teaspoon cinnamon Drain the cherries. Mix together the 1/2 cup flour, brown sugar, and cinnamon. Add the melted butter and blend. Place the drained cherries on top of the cake. Sprinkle crumb topping over the cherries. Bake cake in a preheated 375 degree oven for 30 to 35 minutes or until done.

OLD FASHION CARAMEL CORN

1 cup sugar
1/2 cup water
1 1/2 tbsp vinegar
3 tbsp butter
2 tbsp molasses
1/2 tsp salt
unsalted popcorn

Combine the sugar, water, and vinegar in a small saucepan; bring to a boil and boil to the soft ball stage. Add the butter, molasses, and salt and boil to the hard crack stage. Remove from heat and pour immediately over the unsalted popcorn in a large heat-proof bowl. Stir to coat all the popcorn.

BAKED HAMBURGERS WITH SAUCE

This is another old recipe from my childhood. My cousin used to make these and I though they were the best hamburgers ever!

2 lbs ground beef
1 tsp salt
1/2 tsp pepper
4 tbsp brown sugar
1 tsp dry mustard
4 tbsp vinegar
1/2 cup water
1/2 cup ketchup
1/2 cup chopped onion

Combine the salt and pepper with the ground beef in a large bowl, mixing in well. Form the mixture into patties and place in a large baking pan or dish.
In a small bowl, combine the brown sugar, mustard, vinegar, water, ketchup, and onion. Stir with a whisk to combine well. Pour the mixture over the patties.

Bake in a 350 degree oven for 45 minutes.

CITRUS LATTICE RAISIN-WALNUT PIE

Another old pie recipe probably about my age! Ooops. Did I just say I am old? I have never tasted this pie as I do not like raisins. But it was an old family favorite from my childhood. There was an old country church across from my grandparent's house and I lived next door to my grandparents. There was a huge black walnut tree in front of the church. My grandparents had an agreement with the church leaders that they would keep the walnuts picked up. If you have never helped to gather black walnuts or to crack them and pick out the nut meats, you have no idea what you have missed. Yuck, is the best way to describe the chore. The black outer shell of the nuts does rub right off on your hands. My sister and I hated that job but we sure did enjoy eating those nuts in cakes, candies, and pies thoughout the year.

1 cup brown sugar, packed tight
2 tablespoons cornstarch
2 cups raisins
1 1/3 cups cold water
1/2 teaspoon finely grated orange peel
1/2 cup fresh orange juice
1/2 teaspoon finely grated lemon peel
2 tablespoons fresh lemon juice
1/2 cup chopped walnuts
Pastry enough for a two crust pie

In a medium saucepan combine the brown sugar with the cornstarch. When combined, stir in the raisins, water, orange juice, lemon juice, orange peel and lemon peel. Over a medium heat cook and stir until thickened and bubbly. Cook 1 more minute stirring the whole time. Remove the pan from the heat and stir in the walnuts.

Roll out about half of the pastry dough and use it to line a 9-inch pie pan. Trim to about a half of an inch over the edge. Pour the raisin mixture into the shell. Cut the last half of the dough into strips about a half in wide. Weave the strips over the top of the pie to make a lattice design. Seal and flute the edges. To prevent burning, cover the edge of pie with strips of aluminum boil or a pie shield.

Bake at 375 degrees for 20 minutes. Carefully remove the foil and bake another 20 minutes or until the crust is golden brown. Allow pie to cool before cutting. Serve pie wedges with homemade ice cream or whipped cream, if you choose.

OLD GERMAN GREEN BEAN SOUP

This recipe is older than my children and I am the grandmother of seven, one in college!

2 cups leftover ham + the ham bone
1 pound fresh green beans
2 large potatoes, cubed
3 quarts water
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 medium onion, minced
4 slices bacon, cubed
3 tablespoons flour
1 1/2 cups milk

Place the ham and the ham bone with the beans, potatoes, water, salt, pepper, and garlic powder in a Dutch oven. Boil covered for half an hour or until the potatoes are tender. Meanwhile fry the bacon and onion together; add to the Dutch oven. Mix the flour with the milk until smooth and stir into the soup, stirring constantly while adding. Simmer, covered, for 15 minutes. Serves 6 to 8 people.

Please note: This picture is a file photo.

BUTTER GRILLED CHICKEN BREASTS

1/2 cup butter
1/4 cup finely chopped green onions
1 tsp salt
1/8 tsp pepper
1/4 cup lemon juice
4 chicken breasts (about 3 lb), halved

Melt butter in saucepan. Add green onions, salt, and pepper; cook gently for about 3 minutes. Remove onions from heat and add the lemon juice. Place chicken in a bowl and cove with the sauce. Let stand, stirring occasionally while charcoal is heating up. When the coals are white-hot, brush the grill with fat and arrange 6-inches from the coals. Place chicken breast halves on grill, skin side up, and brush with the remaining sauce. Grill about 30 to 50 minutes, turning every 10 minutes until chicken is thoroughly done; after each turn, brush with remaining sauce. Makes 6 servings.

CORN-SQUASH CASSEROLE

2 cups yellow summer squash 

1/2 cup water 

1 egg 

2/3 cup milk 

1 can corn, cream style 

1/2 cup cracker crumbs 

1/2 tsp seasoned salt 

salt & pepper to taste 

2 tbsp sugar 

 2 tbsp butter 

 Wash and slice squash and cook in 1/2 cup water over medium heat until barely tender. Beat egg and add milk. Spread about 1/3 can of corn in bottom of greased casserole. Add a layer of 1/3 of the squash. Sprinkle on part of the crumbs, seasonings, sugar, and a few dots of butter. Add a few spoons of the egg-milk mixture. Repeat layers until are used. Pour remaining liquid overall. Bake at 375 degrees for about 30 minutes or until puffed and nicely brown. Makes 6 to 8 servings

file photo

GROUND BEEF, CORN, NOODLE CASSEROLE

Gotta love these old fashion recipe instructions! Personally, I like the noodles par boiled before putting them in the casserole. 

1 package (small) uncooked noodles 

1 grated onion, browned 

1 pound hamburger, browned 

1 can tomato soup 

1 can cream style corn 

Cheddar cheese, to taste, grated 

1 can ripe olives, sliced 

Place ingredients in a baking dish. Bake at 325 degrees until heated through.

clipart

HOMEMADE CONEY SAUCE

This is the recipe an old local family-owned restaurant in my childhood hometown used for their coney sauce. When I visited a couple of years ago, the restuarant had closed. I was saddened to see it go. I am in my 60s and remember hearing the story of how I grabbed my mother's vanilla coke when I was a baby and dumped it in her lap at said restaurant. hamburger meat (desired amount) lots of finely chopped celery and onion Brown the above together and add several dashes of soy sauce, 2 pinches of sugar, and 1 can of tomato soup, undiluted. Simmer mixture for at least 30 minutes Stir often to keep from burning. This mixture freezes well.

This file photo reminded me of that sauce.

SALMON LOAF

1 large can pink salmon 

3 egg whites 

2 tbs. lemon juice 

3 egg yolks 

1/2 cup cracker crumbs 

1/2 cup hot milk 

1/2 tsp. salt 

1/4 tsp. pepper 

1/4 tsp. paprika 

 Mix together the salmon, salt, pepper, lemon juice, beaten egg yolks, cracker crumbs, and hot milk. Fold in the stiffly beaten egg whites. Pour into greased loaf pan. Sprinkle with paprika. Bake at 350 degrees for 1 1/2 hours.

File photo

HOOSIER POOR MAN'S STEAK

1 lb ground beef 

1 cup milk 

1/4 tsp pepper 

1 cup fine saltine cracker crumbs 

1 tsp salt 

1 small onion, finely chopped 

1 can (10 3/4-oz) cream of mushroom soup 

flour 

butter

In a big bowl the morning your plan to use this recipe for supper/dinner, mix the ground beef, milk, pepper, cracker crumbs, salt and onion. Shape into a narrow loaf, cover or wrap and refrigerator for about 8 hours. Remove from refrigerator and slice into 1-inch-thick pieces. Roll pieces in flour and fry in butter until golden. Put the slices in layers in a baking pan and spread the mushroom soup over the top. Bake for 1 hour at 325 degrees.

Guidepost file photo used only for reference

OLD KENTUCKY PECAN CAKE

As the name implies, this is an old, very old, Kentucky recipe. Many who didn't like the traditional "fruitcake" made these cakes instead. 1 pound sugar (2 cups) 1 pound chopped pecans 1 1/2 pounds seedless raisins 1 pound regular flour 1 cup butter 6 eggs 1 pint wine Line a 3-quart tube pan with greased, heavy brown paper. Cream together the butter nd sugar. Add the egg yolks and combine thoroughly. Add the flour alternately with the wine. Fold in the stiffly beaten egg whites, the nuts, and raisins last. Bake 4 hours at 300 degrees. When cold pour more wine over the cake. If you prick the surface with a long pin the wine will penetrate the cake better. Pour wine over the cake each day for three days. Store away. Ready to serve in a month.

file photo

BARBECUE GREEN BEANS

This is another old recipe from my Southern Indiana childhood.

4 slices bacon, finely cut (chopped)
1/4 cup chopped onion
1/2 cup catsup
1/4 cup brown sugar
1 tbsp Worcestershire sauce
2 cans French style green beans, drained

Brown bacon and onions in skillet. Add the catsup, brown sugar and Worcestershire sauce. Simmer two minutes. Place beans in a casserole dish. Pour the bacon mixture over the top but do not stir! Bake at 350 degrees for 20 minutes.

BEULAH'S BAKED CORN

I love how these old recipes read. "Butter the size of a walnut;" some modern cooks may have no idea what that would be.

1 can corn
2 eggs, beaten
1/2 cup milk
butter size of a walnut
1 tablespoon sugar
1/2 tablespoon flour
1 scant teaspoon salt
pepper to taste

Cream butter with sugar, salt, flour, and pepper. Add beaten eggs and milk. Add corn. Bake in a buttered baking dish at 350 degrees about 1/2 hour or until set.

ORANGE CAKE WITH LARD AND FLUFFY ORANGE FROSTING

This recipe is from an article in an old farmer's magazine when I was a kid. It was in an article about making wonderful cakes with lard.

2 eggs, separated
1/2 cup sugar
1/3 cup lard
2 1/4 cups sifted cake flour
1 cup sugar
2 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
3/4 cup milk
1/3 cup orange juice (fresh or reconstituted frozen)
1/4 tsp almond extract

Beat egg whites until frothy; graduy beat in the 1/2 cup sugar. Continue beating until stiff and glossy.

In another bowl, stir lard to soften. Add the sifted dry ingredients and the milk. Beat 1 minute at medium speed on electric mixer or 150 vigorous strokes by hand. Scrape sides and bottom of bowl. Add the juice, egg yolks, and the almond extract; beat 1 more minute, scraping bowl constantly. Fold in the egg white mixture.

Divide the batter evenly between two greased and floured 9-inch cake pans or one 9 x 13-inch cake pan. Bake in a moderate (350) oven for 25 to 30 minutes for the round cakes or 30 to 35 minutes for the 9 x 13-inch pan. Remove from oven and cool in pans for 10 minutes. Remove from pans and cool completely. Frost with the Fluffy Orange Frosting recipe below.

2 egg whites
1 1/2 cups sugar
1/4 cup frozen orange juice concentrate, thawed
1/4 cup water
dash of salt

In the top of a double boiler, combine the egg whites, sugar, orange juice concentrate, water, and salt. Beat 1 minute with an electric mixer or rotary beater. Place pan over the bottom pan with its boiling water and beat constantly 7 to 8 minutes or until stiff peaks form. Remove from the heat and beat until of spreading consistency. Frost the orange cake above or use on another favorite cake.

GUM DROP COOKIES

This is an old recipe that was served at club meetings in Southern Indiana where I was born and raised. Back in the day when ladies attended "club" meetings for everything from sewing to playing bridge, they took refreshments. These were popular cookies at those meetings.

2 cups brown sugar
3 eggs
3 cups flour
1 cup broken nut meats
1 tsp. vanilla
1 cup butter or shortening
1 tsp. soda
1 tsp. cream of tartar
1 cup gum drops, diced

Cream together the sugar and butter or shortening, add beaten eggs. Sift flour, soda, cream of tartar together and add to creamed mixture. Add the diced gum drop candies and vanilla and nut meats. Drop batter from teaspoon onto lightly greased baking sheet and bake about 10 minutes in a 375 degree oven.

Note: The spiced gum drops are really good in these cookies. Do not use the licorice ones.

PINEAPPLE DELICIOUS

This is another recipe from my Indiana childhood. We always called it Pineapple Delicious!

20 graham crackers
1 stick oleo
1 cup whipped cream
1 tsp cinnamon
1 cup confectioners' sugar
1 egg
8-oz can crushed pineapple, drained well

Roll crackers to fine crumbs. Put half of them in an ungreased pie pan. Cream butter, add sugar and cinnamon slowly. Add unbeaten egg. Beat mixture well. Whip cream and combine with well-drained pineapple. Add to butter and sugar mixture. Pour into the pie pan. Top with the remaining cracker crumbs. Cool in refrigerator for at least six hours before serving. May be made the day before your occasion.

69 PRIZE WINNING PERSIMMON PUDDING

2 cups persimmon pulp
2 cups sugar
1 1/2 cups buttermilk
1 tsp soda
1 tsp baking powder
1 tsp cinnamon
pinch of salt
2 eggs
1 1/2 cups flour
1/2 stick butter
1/4 cup cream
1 tbsp honey

Mix the persimmon pulp and sugar well. Add eggs and soda to the buttermilk. Sift the baking powder, cinnamon, salt, and flour together. Add alternately with the buttermilk mixture. Melt the butter in a 9 x 13-inch baking pan. Swirl to coat pan and pour into the pudding mixture along with the cream. Mix in the honey last. Pour into the buttered pan and bake at 350 degrees for one hour.

PERFECT PATIO SALAD

Have had this recipe for years but have no idea why it is called a patio salad. Possibly because it was served outside once patios became popular. This is an old recipe my late mother had for years and I've had for years since. 

2 cups (8-oz) elbow macaroni, uncooked 

3/4 cup clear French dressing 

1/2 cup dairy sour cream 

2 cups fresh broccoli florets 

1 small onion, chopped  

freshly ground black pepper 

1 cup cherry tomatoes 

lettuce leaves to line serving bowl

cherry tomatoes for garnish

lemon wedges for garnish, optional

Prepare macaroni according to the directions on the package. Blend the French dressing with sour cream in a large bowl. Add the drained macaroni, broccoli, onion, and pepper to taste; mix and chill. Line a salad bowl with the lettuce leaves and heap the macaroni salad in the center. Garnish with tomatoes and lemon wedges, if desired.

clipart

OLD FASHION CORN PUDDING

1 can (15 1/4-oz) whole kernel corn, drained
1 can (15 1/4-oz) cream-style corn
1 cup milk
2 beaten eggs
1/4 cup butter, melted
1/4 tsp pepper
1/2 cup cornmeal

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.

In a large mixing bowl combine the corns, milk, eggs, butter and pepper together until blended. Add the cornmeal and stir until moistened.

Pour the corn mixture into the prepared casserole dish. Bake at 350 degrees for 50 to 55 minutes or until lightly browned and set in the center.

Yield: 8 servings

SWEET-SOUR PICKLES

This recipe is so old I don't remember anything except is was always around. I never made these pickles myself. My family was small and did not use as many pickles as my mother and grandmother did. 

cucumbers, small or sliced 

2 cups vinegar 

1 cup water 

1 cup sugar few mixed pickling spices tied in a bag  

Put cucumbers in a large bowl or a crock, sprinkle with the salt. Cover with boiling water and let set overnight. Next day, drain the water off. Boil the vinegar, water, sugar, and pickling spices. Drop the cucumbers into the hot mixture and bring back to a boil. Fill jars and seal.

MAHOGANY CAKE

This recipe is over 100 years old. As far as I can tell, it is from New Mexico where I lived in the 1960s. It has been updated over the years to add modern ingredients ie instant coffee and modern appliances such as the electric mixer.

2/3 cup unsweetened cocoa powder
3 tablespoons instant coffee granules
1 2/3 cups water
2/3 cup butter, softened
1 2/3 cups granulated sugar
1 teaspoon each of baking powder, baking soda, and vanilla extract
2 large eggs
2 cups all-purpose flour
powdered sugar

Heat oven to 350 degrees.
Grease and flour an oblong (9 x 13-inches) baking pan.

In a small pan put the cocoa powder, coffee, and water. Stir with a whisk while bringing just to a boil. Whisk until smooth. Let cool.

Beat the butter, granulated sugar, baking powder, baking soda, and vanilla together in a large bowl with mixer on high speed until well blended. Add the eggs and beat until fluffy. On low speed, beat in cocoa mixture, then the flour just until blended. Pour into prepared pan.

Bake 30 minutes or until a wooden toothpick inserted near the center comes out clean. Remove to a wire rack; cool completely.

Dust top with powdered sugar to decorate.

HOMEMADE PEACH ICE CREAM

4 cups fresh peach puree
4 cups half and half cream
2 cups whipping cream
1 cup sugar
1 can sweetened condensed milk
2 tablespoons lemon juice

Combine peach puree, lemon juice, and sugar; stir until sugar dissolves. Add the chilled creams and sweetened condensed milk. Pour the mixtur into the freezer can of ice cream freezer and follow your ice cream freezer's directions.

HOMEMADE LIME PINEAPPLE SHERBET

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

1/2 cup fresh lime juice
2 regular cans crushed pineapple
1 can sweetened condensed milk
2 cups ginger ale
2 cups half-and-half cream
2 cups whipping cream
1/2 cup sugar

Combine the lime juice, crushed pineapple, sugar, and ginger ale. Mix well. Stir in the half-and-half cream, whipping cream, and the sweetened condensed milk. Chill the mixer for 30 minutes in the refrigerator and then pour into the freezer can of your ice cream maker. Follow your ice cream freezer's directions.

HOMEMADE ZUCCHINI RELISH

When I lived in Indiana during the 70s, I grew lots of zucchini in my garden. This is one of the recipes for preserving them.

10 cups peeled, ground zucchini
4 cups ground onions
5 tablespoons salt
2 1/4 cups vinegar
2 1/2 cups sugar
1 teaspoon each of nutmeg, dry mustard and turmeric
2 teaspoons celery seed
1 tablespoon cornstarch
1 red pepper*, chopped fine
1 green pepper*, chopped fine

Combine the zucchini, onions, and salt together and let stand overnight. Next morning, drain and rinse with cold water. Combine the mixture with the remaining ingredients and cook for 30 minutes; mixture must be hot. Pour into hot clean jars and seal with hot lids. Makes 7 pints.

*These are bell peppers.

GOLDEN NOODLE BAKE

This recipe was from an Indianapolis, Indiana department store restaurant when I was young.  

1 lb egg noodles 

4 tbsp butter 

1/2 cup cottage cheese

1 /2 cup sour cream 

1 egg, beaten 

2 tbsp sugar 

1/2 tsp salt 

pepper to suit taste 

1/2 cup cornflakes

 8 strips bacon, fried  

Cook the noodles in boiling salted water just until tender. Meanwhile, saute the onion in the butter until the onion turns clear; remove from the heat. 

Butter a 2-quart casserole dish and preheat the oven to 350 degrees. 

Drain the cooked noodles and toss in a large bowl with the sauteed onions and butter. 

In separate bowl mix cottage cheese, sour cream, and the egg. Stir in the sugar, salt, and pepper. Mix into the noodles, mixing until well blended. 

Put the mixture into the prepared casserole dish and bake at 350 degrees, uncovered, for 20 minutes. Sprinkle the cornflakes over the top and bake 5 minutes more or until the cornflakes are toasty brown. To serve, divide into four servings and top each serving with 2 strips of the bacon.

clipart

ESKIMO COOKIES

This very old recipe was handwritten on a piece of scrap paper in my late grandmother's old recipe box that I purchased from her estate in the 1970s. I have no idea how long she'd had it or where she got it. I am assuming she copied it down from a local radio program that was popular in our rural community when I was a child. It was a program where neighbors shared recipes, items they wanted to give away, sell, etc. All we have here is a list of the ingredients. There are no instructions for making.

1 1/2 stick butter 

3 T. cocoa 

1/2 t. vanilla 

1 T. water 

2 cup oats 

3/4 cup sugar 

It amazes me the number of recipes I come across in old files that only list ingredients. I guess the cooks from our past did so much cooking and baking that it all just came naturally to them.

clipart

OMA'S GERMAN POTATO SALAD

This recipe is from an old lady who was a German citizen.

4 lbs potatoes, cooked
1/2 cup diced or chopped onion
1/2 lb bacon, fried crisp and crumbled (save drippings)
4 large boiled eggs, peeled and chopped
DRESSING:
1 1/2 cups sugar
1/4 cup all-purpose flour
1/4 tsp salt
1/2 tsp black pepper
1/2 cup bacon drippings (add enough oil to make the above drippings 1/2 cup)
3/4 cup cider vinegar
1 chicken bouillon cube, dissolved in 3 cups water

Peel and slice the cooked potatoes. Sprinkle the diced onion, chopped eggs and crumbled bacon over the potatoes; set aside.

In a saucepan, whisk together the sugar, flour, salt, pepper, and the bacon drippings. This mixture will be like paste. Add the vinegar and bouillon mixture. Bring to a boil and boil for 2 or 3 minutes stirring constantly. Add to the potatoes and stir to coat. Let stand at room temperature for about 4 hours before serving.

STRAWBERRY DESSERT BREAD

3 c. flour
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
2 c. sugar
2 pkg. frozen strawberries, thawed
4 eggs, well beaten
1 1/4 c. oil or melted shortening
1 1/4 c. chopped pecans

Sift dry ingredients together into a large bowl and make a well in the center. Mix remaining ingredients and pour into the well. Stir just enough to dampen all ingredients and pour into 2 greased loaf pans. Bake at 350 degrees about 1 hour.

KRAUT CAKE AND GLAZE

2/3 cup butter
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
1/2 cup unsweetened cocoa
2 1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. soda
1/4 tsp salt
1 cup water
2/3 cup sauerkraut, drained and chopped

Cream sugar and butter. Beat in eggs and vanilla. Sift dry ingredients. Add alternately with water to egg mixture. Stir in kraut. Turn into 2 greased 8 inch pans. Bake for 30 minutes at 350 degrees or until done.

Glaze:
2 egg yolks
1/4 cup canned milk
1/2 stick butter
1 tsp vanilla

Cook for 7 minutes and put on cake immediately.

MUSHROOM SOUP SLOPPY JOES

This recipe is from an old family friend.

1 lb. hamburger
1 can cream of mushroom soup
1/2 soup can water
1/2 cup catsup
diced peppers, mangoes* and onions
salt to taste

Brown hamburger in a skillet. Add diced peppers, mangoes, onions, and salt. Add the mushroom soup, water, and catsup. Cover and simmer for 15 minutes. Serve on hamburger buns.

*In Southern Indiana mangoes are green bell peppers.

HAMBURGER ZUCCHINI CASSEROLE

1 lb hamburger 

1 medium onion 

1 can stewed tomatoes 

1 cup water 

1 small zucchini, chopped 

salt and pepper (as desired) 

garlic or chili powder (optional) 

1/2 stick butter 

4 to 5 slices day old bread, crumbled 

Brown hamburger and onion; drain. Add tomatoes, water, salt, pepper, and garlic or chili powder if using; mix together well. Stir in the zucchini. Cook on low for about a half hour or until the liquid is absorbed. Pour the mixture into a buttered casserole dish. Mix the breadcrumbs with the butter and sprinkle over the top of the casserole. Brown under the broiler for about 6 minutes or until golden brown but be careful not to burn.

clipart

TOMATO SOUP MEATLOAF

This recipe was from an old newspaper column in the 1950s in my hometown in Southern Indiana.

1 can tomato soup
1/2 cup chopped onion
1 tbs. Worcestershire sauce
1 tsp salt
1/2 cup corn flake crumbs or 2 cups corn flakes crushed
2 lbs. ground beef
2 tsp. chopped parsley
1 egg, slightly beaten
dash pepper

Mix all ingredients thoroughly. Shape firmly into a loaf and place in a shallow baking pan. (Thorough mixing and firm shaping will result in a moist, easy-to-slice loaf). Bake at 350 degrees about 1 1/4 hours. For sauce combine 1/4 cup drippings with an additional can of tomato soup, heat and serve over loaf. Makes 8 servings.

UPSIDE DOWN CHILI PIE

This is a recipe I have had since we left the USAF and moved back to Indiana around 1970.

1 tablespoon salad or olive oil
1 1/2 lb ground chuck
1/2 cup chopped onion
1 clove garlic, crushed
1 tablespoon chili powder
1 1/4 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 can (8.25-oz) tomatoes, undrained
1 can (8.50-oz) kidney beans, undrained
1/2 cup red wine*
1 pkg (12-oz) corn muffin mix
1 can (8.75-oz) cream-style corn
1 egg
1/4 cup milk
1/4 cup grated Cheddar cheese
Chopped parsley
Catsup

Put the oil in a hot heavy 10-inch skillet. Saute the beef, onion, and garlic until the beef is browned--about 5 minutes.
Add the chili powder, salt, oregano, basil, and tomatoes; mix well. Cook over low heat, covered, 30 minutes. Stir in kidney beans and wine, and cook 10 minutes longer.
Preheat oven to 400 degrees.
In a medium bowl, combine the corn muffin mix, corn, egg, and milk; mix just until the muffin mix is moistened.
Skim the fat from the meat mixture in the skillet and discard. Spread the muffin mixture over the meat ixture evenly.
Bake 25 minutes or until top is golden brown. Let stand in skillet for a couple of minutes. Invert pan onto a serving plate. Garnish with the chopped parsley. Serve with catsup.

Yield: 8 servings

*If you don't want to use wine, substitute water.
Note: Instead of catsup, I like to use salsa.

PRIZE-WINNING COCONUT CAKE

This is one of the many recipes I inherited in the treasure trove of recipe boxes from my mother's estate.

1 3/4 cups cake flour
2 1/4 tsp baking powder
3/4 tsp salt
1/2 cup shortening
1 cup + 2 tbsp sugar
2 eggs, unbeaten
2/3 cup milk
1 tsp vanilla
2/3 cup coconut
extra coconu for sprinkling over frosting, if desired

Sift together three times: flour, baking powder, and salt. Cream shortening with sugar until light and fluffy. Add eggs, one at a time, beating well after each. Then add the flour mixture, alternately with the milk, beating until smooth. Mix in the vanilla and coconut.

Pour batter into two round 8-inch layer cake pans, lined on bottom with waxed paper. Bake in a moderate oven (375) for 25 to 30 minutes. Cool and frost with your favorite frosting and sprinkle top and sides with additional coconut, if desired.

HOMEMADE SWEET LIME PICKLES

Slice 7 pounds of cucumbers and soak in 2 gallons of water. Add 2 cups of lime. leave in this for 24 hours. Wash well and soak in water for 3 more hours. 

Cover with this solution: 2 qt. vinegar 9 c. sugar 1 tbsp. salt 2 tsp. whole cloves 2 tsp. celery seed 1 tsp. mixed spices Let stand overnight in this solution. Bring to a boil and can.

file photo