WILTED LETTUCE SALAD

As I have stated many times, I put these recipes out as they are.  As for the amount of lettuce and green onion in this old recipe from an Indiana newspaper many years ago, you are on your own.

2 slices bacon
1/4 cup vinegar
2 tbsp water
green onion, chopped
1 tsp salt
1 tsp sugar (or more to taste)
Pepper
Leaf Lettuce
1 hard-cooked (boiled) egg

Fry and crumble the 2 slices of bacon.  Add the other ingredients (except lettuce and egg) and bring to a boil.  Pour over the lettuce in a deep bowl.  Add the hard-cooked egg, chopped.  Double recipe for a larger amount of lettuce.

file photo for reference

EASY FRESH PEACH CAKE WITH PINEAPPLE FROSTING

This is another old Southern Indiana recipe!

1 box plain yellow cake mix (no pudding added)
3 large eggs
1/3 cup vegetable oil
1/3 cup orange juice
1 1/2 cups fresh peaches, peeled & chopped in the blender or food processor

Mix all the above ingredients together, except peaches, beating about 2 minutes.  Add the peaches and beat another minute.  Bake according to the cake package directions depending on the size of the pan you use.  Cool.

Frosting:
1 can (15-oz) crushed pineapple, not drained
1 package vanilla instant pudding mix
1 carton (8-oz) whipped topping

Mix together the pineapple with juice and the pudding mix.  Let stand for about 5 minutes.  Fold the whipped topping into the pineapple mixture and use to frost the cake.  Sprinkle with some coconut if desired.  Serve or refrigerate until ready to serve.

I don't have a picture so just posting this pretty clipart one.

1950s HOMEMADE TOMATO SOUP

This recipe is one my mother got from a Hunt's Tomato Sauce can when I was a child in the 1950s.  It is as good today as it was then.  It was always a good way to warm up during those cold Indiana winters of my childhood.  It is still a favorite with my own grandchildren today.

2 Tablesp. Wesson, pure vegetable oil
1/4 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
2 8-oz. cans Hunt's Tomato Sauce
1/2 teasp. whole pepper
1/8 teasp. thyme
2 sprigs parsley
3 cups beef stock or bouillon
1/4 teasp. salt
1/2 teasp. pepper

Cook onion, carrot and celery in oil 5 minutes.  Add Hunt's Tomato Sauce, seasonings, and parsley.  Cover and simmer 1 hour.  Strain and add beef stock, salt, and pepper.  Heat together.  Makes 4 servings.

Shown with a favorite sidekick, grilled cheese.

OLD FASHION BANANA CREAM PIE #2

1 cup sugar, divided
3 tbsp cornstarch
1/4 tsp salt
3 eggs, separated
1 cup evaporated milk
1 cup water
1 tsp vanilla extract
1 baked 9-inch pie shell
1 1/2 cups sliced ripe bananas

Mix 2/3 cup of the sugar, cornstarch, salt, and egg yolks together in a heavy saucepan.  Combine the milk and water then slowly stir into the sugar mixture.  Cover over low heat, stirring constantly, until thickened - about 10 minutes.  Remove from the heat and stir in the vanilla extract.  Cool and allow to cool.

Stir cooled filling and pour half into the baked pie shell.  Layer the bananas over the filling then top with the remaining filling mixture.

In a deep bowl, beat the egg whites until soft peaks form.  Continue beating while gradually adding the remaining 1/3 cup of the sugar, until stiff peaks form and sugar is dissolved.  Spread meringue over the top of the pie being sure to seal the edges to the crust.  Bake at 425 degrees until meringue is a light golden brown.  Cool completely before cutting.


Store leftovers in the refrigerator.

file photo

HERSHEY'S FLUFFY COCOA FROSTING

I have used this Hershey's frosting most of my life.

4 cup confectioners' sugar, sifted
3/4 cup cocoa, sifted
1/2 cup butter or margarine
1 tsp vanilla
1/2 cup evaporated milk

Mix the sugar and cocoa; blend part of the sugar mixture with the butter.  Blend in the vanilla and half the milk; add remaining sugar mixture and blend well.  Add the remaining milk; beat to desired consistency.  Additional milk may be added if desired.

Enough to frost and fill a two layer 9-inch cake.

file photo