BERRY CHEESE GELATIN MOLD

This salad is great served anytime of the year but it is always a hit at the Thanksgiving and Christmas holidays.

2 pkg (4-serving size) raspberry gelatin, divided
2 cups boiling water, divided
1 block (8-oz) cream cheese, cubed
1 can (16-oz) whole berry cranberry sauce

Lightly oil a 5-cup salad mold; set aside.

Dissolve 1 package of the gelatin in 1 cup of the boiling water, stirring until gelatin is completely dissolved.  Pour the mixture into blender container and add the cream cheese.  Blend mixture on high until smooth.  Pour mixture into prepared 5-cup salad mold.  Chill until set but not firm.

Dissolve the other package of gelatin in the other cup of boiling water; stir in the cranberry sauce until blended.  Spoon over the chilled gelatin in the mold.  Chill until firm, approximately 4 hours.  Unmold onto serving plate.  Garnish plate, if desired.  For Christmas, mint leaves and fresh cranberries around the base of the gelatin makes a pretty presentation.

Serves 8 to 10.

POOR MAN'S PUDDING

This is another very old recipe from my Southern Indiana hometown.

1 egg
2 tablespoon granulated sugar
1/2 cup molasses
1 1/2 cups flour
pinch salt
1 teaspoon cinnamon
1 teaspoon soda
1/2 cup hot water
1/2 cup raisins
2 tablespoons melted shortening

Beat egg and add sugar and molasses.  Add flour, salt, and cinnamon that have been sifted together.  Add the soda, dissolved in the hot water, and beat thoroughly.  Add shortening and then the raisins that have been lightly floured.  Fill greased pudding mold 3/4 full, cover it tight and steam 1 1/4 hours.  Serve hot with your favorite sauce.

FRESH STRAWBERRY CHOCOLATE CAKE

Cake:
3 squares (1-oz each) unsweetened chocolate
1/2 cup water
1 cup sour cream
1 2/3 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 cup butter
2/3 cup firmly packed brown sugar
1 cup granulated sugar
3 eggs
2 tsp vanilla extract

Preheat oven to 350 degrees.
Grease and flour 2 9-inch round cake pans; set aside.

In a saucepan, melt the chocolate in the water over very low heat, stirring constantly until smooth; cool.  Stir in the sour cream.

Mix the flour, baking powder, baking soda, and salt together in a small bowl; set aside.

Cream butter; add sugars gradually and beat until light and fluffy.  Add eggs, one at a time, beating thoroughly after each addition.  Alternately add the flour mixture and the chocolate mixture, beating after each addition until smoooth.  Stir in the vanilla extract.

Divide the batter evenly between the two prepared pans.  Bake at 350 degrees for 35 to 40 minutes or until a wooden toothpick inserted in the centers comes out clean.  Allow to cool in pans for 10 minutes then remove from pans and place on wire racks to cool completely.

1 quart large fresh strawberries
chocolate glaze (recipe follows)
5 tbsp granulated sugar, divided
1 3/4 tsp vanilla extract, divided
1 3/4 cups whipping cream

Choose the 5 prettiest berries and dip down halfway into the chocolate glaze; set aside on waxed paper.  Stem the remaining berries and cut in half.  Add 2 tablespoons of the sugar and 1 teaspoon of the vanilla to the berries; stir gently to mix.

Whip the cream with the remaining 3 tablespoons of sugar and 3/4 teaspoon of vanilla extract until soft peaks form.

To assemble cake, place 1 cake layer on a cake plate.  Spoon or arrange half the strawberries over the layer.  Drizzle with half the glaze and top with half the whipped cream.  Repeat with the remaining layer, other half of the berries and the remaining half of the whipped cream.  Garnish the top with the 5 dipped berries.

Chocolate Glaze:
3 squares (1-oz each) semi-sweet chocolate
3 tbsp water
1 tbsp butter
1 cup sifted powdered sugar
dash of salt
1/2 tsp vanilla extract

Place chocolate, water, and butter in a saucepan over very low heat; cook, stirring constantly, until completely melted and smooth.  Remove from the heat.

Place the powdered sugar and salt in a bowl; gradually blend in the chocolate mixer then stir in the vanilla.

Note: For thinner glaze, add a dab of hot water.  For a thicker glaze, cool until desired consistency is reached.

COUNTRY HAM WITH MUSTARD GLAZE

1 (5 lb) fully cooked boneless ham
1/2 cup brown or stone ground mustard
1 jar (18-oz) orange marmalade
2 tbsp dry mustard
1 garlic clove, minced
1/2 tsp ground ginger

Preheat oven to 350 degrees.

Place the ham, fat side up, on a meat rack in a baking pan; score fat.

In a bowl combine the brown or ground mustard, marmalade, mustard, garlic, and ginger until mixture is well blended.  Divide mixture in half and set one of the halves aside.  Brush the ham with the remaining half.

Bake ham at 350 degrees for 2 hours or until a meat thermometer reads 140 degrees; brush with the remaining glaze mixture every 15 minutes.

Remove ham from oven and allow to stand for 10 minutes before slicing.  Serve with the remaining sauce, if desired.

Yield: Serves 12.

CLASSIC CHOCOLATE FONDUE

1/3 cup whipping cream
1 jar (7-oz) marshmallow creme
8 squares (1-oz each) semi-sweet chocolate
2 tbsp orange juice without pulp (fresh squeezed is best)

In a 2-quart saucepan, gradually add the whipping cream to the marshmallow creme; mix until well blended. 

Chop chocolate into smaller pieces and add to the marshmallow mixture.  Cook over low heat, stirring constantly, until smooth.  Stir in the orange juice until well blended.

Pour mixture into a fondue pot and serve with an assortment of fresh fruits and/or pound cake cut into cubes.

Yield: approximately 2 cups

CHEDDAR CHEESE AND BACON PUFFS

1/2 cup milk
2 tbsp butter, cut into small pieces
1/2 cup flour
2 eggs
1/2 cup shredded sharp cheddar cheese
4 strips bacon, cooked & crumbled
1/4 cup chopped green onion
1/4 tsp garlic salt
1/4 tsp fresh coarse ground black pepper

Preheat oven to 350 degrees.

In a saucepan over medium heat, bring the milk and butter to a boil.  Add the flour, all at one time, stirring constantly until the mixture forms a ball and leaves the sides of the pan.  Remove from the heat.

Add the eggs, one at a time, stirring constantly until the mixture is smooth.  Add the cheese, bacon, green onion, garlic salt, and black pepper.

Drop the mixture by teaspoonfuls onto greased foil-lined cookie sheets.

Bake at 350 degrees for 25 minutes or until puffed and golden brown.

 Yield: 36 puffs

Note:  After cooling these puffs may be tightly wrapped and placed in freezer for future use.  To serve, heat oven to 350 degrees.  Bake 5 to 8 minutes until thoroughly heated.

1953 HOMEMADE DOUGHNUTS

My mother loved all the homemaker magazines she got in the mail monthly and I enjoyed them, too.  She saved many of the recipes from these magazines, sometime the magazine itself.  After her death, while going through her things, I was excited to find many of these old treasures.  This recipe was from 1953.

3 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp ground nutmeg
1/3 cup milk
1/2 cup shortening, melted
4 eggs, beaten
2/3 cup sugar
oil for deep frying
cinnamon sugar and/or sifted powdered sugar

In a bowl combine the flour, baking powder, cinnamon, salt, and nutmeg; set aside.  In another bowl combine milk and melted shortening.  In a large mixing bowl combine the eggs and sugar; beat with electric mixer until thick, about 5 minutes.  Add milk mixture; stir with wooden spoon to combine.  Add flour mixture and stir with wooden spoon until smooth.  Cover dough; chill 2 hours (dough will remain slightly sticky).

Turn dough out onto a lightly floured surface.  Roll dough to 1/2-inch thickness.  Cut dough with a floured 2 1/2-inch round cutter.  Use a 1 1/4-inch cutter to cut the hole for the doughnut.  If you have it, you can just use a doughnut cutter.

Fry 2 or 3 doughnuts at a time in deep hot oil (375 degrees) for 2 to 2 1/2 minutes or until brown, turning halfway through with a slotted spoon.  Drain on paper towels.  Repeat with remaining doughnuts and doughnut holes.

Shake warm doughnuts in a bag with cinnamon sugar and/or powdered sugar.  Serve warm.

To make cinnamon sugar, stir 1/2 cup granulated sugar and 1 teaspoon of cinnamon together.

Yield: approximately 15 doughnuts + holes

Note: This is a Better Homes and Gardens recipe.

GRAHAM CRACKER TORTE

1 2/3 cups graham cracer crumbs
1 cup chopped walnuts
1 tsp cinnamon
1/2 tsp salt
1/4 tsp allspice
1/2 tsp ginger
1/2 tsp baking powder
1/2 cup butter
1/4 cup sugar
4 eggs, separated
1/2 cup milk
1 1/2 cups canned applesauce
1 pint heavy cream
3 tbsp powdered sugar
shaved chocolate, for garnish
maraschino cheeries, for garnish

In a small bowl mixing bowl, combine the graham crackers, walnuts, cinnamon, salt, allspice, ginger, and baking powder; set aside.  Cream the butter in a large mixing bowl until light and fluffy.  Add the egg yolks and mix together thoroughly.  Add the crumb mixture alternately with the milk.  Beat the egg whites until stiff but not dry and fold into the sugar mixture.  Pour batter into 2 waxed paper-llined and greased 8-inch round cake pans.  Bake at 325 degrees for 30 to 35 minutes or until layers test done.  Cool, then remove from pans.  Cool completely on wire racks.  Split each layer horizontally into 2 layers.Place 1/2 cup of the applesauce in a bowl.  Whip the cream until stiff and fold in the powdered sugar.  Fold 2/3 of the whipped cream into the applesauce. Place the bottom of one layer on cake plate, spread with 1/2 cup of the applesauce and top with the top half of that layer.  Spread the applesauce/whipped cream mixture over top of that layer.  Repeat process with the other layers except for the topping of the last layer. Place remaining whipped cream in a pastry tube and pipe around the top edge and in center of cake.  Garnish with the chocolate shavings and cherries.

EASY MICROWAVE PEPPER STEAK

Do you remember when your mom found a hundred different ways to feed your family on ground beef?  Maybe this was one of your family dishes.  It is one I have always enjoyed.  The recipe calls for green, red, and yellow bell peppers.  In my family, we often had only green from the garden.  When we got a microwave, it was so exciting how we could cook things in it.

1 lb ground beef
1 tsp thyme
1 tsp paprika
salt and pepper to taste
3 tbsp flour
1 1/4 cups chicken broth
1 1/2 tsp Worcestershire sauce
1 medium red bell pepper
1 medium green bell pepper
1 medium yellow bell pepper
1 medium yellow onion, sliced and separated into rings

Crumble the meat into a large mixing bowl and stir in the thyme, paprika, about a teaspoon of salt, and some pepper.  Using your hands, mix well and shape into 4 patties about 1/4-inch thick.  We liked our patties oval shaped.  Place the patties on a microwave-safe rack (Usually called a bacon rack.) Microwave on high about 4 or 5 minutes or until cooked to desired doneness.  Turn the rack after 3 minutes if your microwave does not have a turntable.  Remove meat and keep warm; reserve 1/3 cup of the drippings.

Mix the flour into the drippings in a medium-size microwave-safe bowl.  Stir in the chicken broth (personally, I hate chicken and prefer vegetable broth) and the Worcestershire sauce.  Microwave on high 2 to 3 minutes or until the mixture thickens.  Stir after each minute.  Season with salt and pepper to suit your taste.  Add the bell peppers and onion rings.  Cover and microwave on high 5 to 7 minutes or until the vegetables are crisp tender.  Stir after 3 minutes of cooking.

To serve, place vegetables, onion, and gravy over the meat patties.

Yield: 4 servings

BANANA OATMEAL CHEWIES

This is an old recipe my mother had for years.  I think she got it from one of her little non defunct magazines she so looked forward to getting in the mail.

1 cup butter
1 cup sugar
1 egg
1 1/2 cups flour
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp baking soda
1 cup mashed bananas
1 3/4 cups rolled oats
1 cup candied citrus fruits
1/2 cup nuts

Cream butter and sugar.  Add egg and mix well.  Mix flour, salt, cinnamon and soda.  Add alternately with mashed bananas.  Add rolled oats, nuts, and fruits.  Drop by spoonfuls on lightly greased cookie sheet.  Bake 12 minutes at 350 degrees.  Makes 4 dozen cookies.

This is a file photo. Looks like raisins instead of candied citrus fruits.

Old Fashion Sally Lunn Cake

1 cup scalded milk
1/2 cup sugar
2 tsp salt
1/2 cup melted butter
1/2 cup warm water
1 pkg dry yeast
3 eggs, beaten
5 cups sifted all-purpose flour
1/2 tsp nutmeg
3 pints fresh strawberries
Whipped cream for serving

In a medium bowl combine the milk, 1/4 cup of the sugar, salt, and melted butter and cool to lukewarm.

In a large mixing bowl, combine the warm water and yeast and stir until the yeast is dissolved.  Add the milk mixture and eggs, mixing well.  Beat in the flour gradually until smooth.  Cover and let rise in a warm place for an hour or until doubled in bulk.  Stir down and turn into a greased and sugared 10-inch tube pan.  Cover and let rise for about a half hour until doubled in bulk.  Mix the remaining sugar and the nutmeg; sprinkle over the top of the cake.  Bake in a 400 degree oven for 40 minutes.  Remove from oven and cool for 5 minutes in the pan.  Remove from the pan and mound the strawberries in the center.  Serve with the whipped cream.  8-10 servings.

MEXICAN MINI MEAT LOAVES

1 1/2 lb ground beef
1 can (8-oz) tomato sauce
3/4 cup Masa Harina
1 medium onion, chopped
1 can (4-oz) chopped green chilies, drained
1 egg
1 tsp salt
1 tsp chili powder

Combine all ingredients together in a mixing bowl, using hands if necessary.  Shape the mixture into 6 to 8 mini loaves and place in a shallow baking pan.  Bake in a preheated oven moderate oven (375 degrees) for 20 to 25 minutes.

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1970s JACK-O'-LANTERN TEACAKES

2 1/3 cups Bisquick baking mix
3 tbsp granulated sugar
3 tbsp butter, melted
1/2 cup milk

Stir the baking mix, sugar, butter, and milk to a soft dough.  Gently smooth the dough into a ball on a floured cloth-covered board.  Knead 8 to 10 times.

Roll the dough into a 1/4-inch thick.  Cut with a floured 2-inch round dough or cookie cutter.  Form the rounds into pumpkin shapes, using the extra dough for stems.

Bake the pumpkins on an ungreased baking sheet for around 8 minutes or until tests done.

Cool the pumpkins completely then frost with the icing recipe below.

Jack-O'-Lantern Frosting
1 1/2 cups powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon orange extract
green food coloring
orange food coloring*
Candy for decorating the faces

Blend the powdered sugar with enough milk to make of spreading consistency.  Stir in the orange extract until blended.

Remove 1 tablespoon of the frosting to a cup or small bowl and add green food coloring for the stems.  Frost the stems of the Jack-O'-Lanterns.

Add the orange food coloring to the remaining frosting.  Frost the faces of the Jack-O'-Lanterns.
Add a piece of candy corn for the nose and make eyes and faces with thin licorce candy (or reserve a tablespoon of the frosting and use black food coloring.)

*If you do not have orange food coloring use red and yellow to make orange.

MERINGUE VINEGAR PIE

This is a very old-fashion recipe that my late mother had for years.

1 egg yolk
2 tbs. flour
1 cup boiling water
lemon flavoring
small lump butter
1 cup granulated sugar
2 tbs. strong vinegar

Beat together well the egg yolk, butter, flour, and sugar.  Add the boiling water and the vinegar stirring constantly.  Cook over low heat until thickened, add 1 tsp. lemon flavoring.  Place in a baked pie shell, cover with your favorite meringue and brown in the oven.

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CLABBER GIRL'S LUNCHEON CORN BREAD

This is from a March 19, 1961 page my mother tore from a GRIT newspaper Women's Section.  I love corn bread and find this to be yummy!

Note:  When you click on the picture, it will enlarge the recipe to an easy to read size.

1970s WHITE PIE

Pie Shell:
1 cup Bisquick baking mix
1/4 cup butter, softened
3 tbsp boiling water

Preheat oven to 450 degrees.

Combine the Bisquick and butter in a small bowl; add the water and stir vigorously until the dough forms a ball and pulls away from the bowl.  This makes a puffy and soft dough.

Using floured hands, pat the dough into a 9-inch pie pan covering the bottom and sides.  Flute or trim edges as desired.  Bake at 450 degrees for 8 to 10 minutes.  Allow to cool.

Pie Filling:
1 envelope (approx. 2-oz) dessert topping mix
1 can (3 1/2-oz) flaked coconut
1 can of vanilla pudding
1 tbsp orange juice
1/2 cup raspberry jam

Prepare the topping mix as directed on package.  Gently fold 1 cup of the coconut and the topping into the pudding; spoon into the prepared pie shell.  Sprinkle the remaining coconut over the top.  Chill at least 2 hours or until set. 

Stir the orange juice into the jam and serve along side the pie or drizzle over each piece of pie, if desired.

1967 BROILED MUSHROOMS PARMESAN

medium size mushroom caps
melted butter to brush over tops of mushrooms
parmesan cheese
seasoned salt

Place the mushroom caps, single layer on broiler pan; brush with the melted butter.  Sprinkle the parmesan cheese and seasoned salt over the mushroom caps.  Broil at a high heat just for enough time to brown to a golden hue and heat through.  This should only take 2 to 3 minutes.

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HANDWRITTEN DATE PUDDING RECIPE

Found this handwritten recipe in a box of my late mother's recipes.  This looks like my cousin's handwriting and she was known for her date pudding so I feel sure that's where this came from.  It was folded down the middle and has, "To Helen," written on the other side.

To read easier, click on recipe picture to enlarge.

BUTTERFUDGE PECAN PIE

This is an old recipe my mother got from a bag of flour when I was a child in the 1950s.

GOOD OLD BEEFY TACO LASAGNA

12 lasagna noodles
1 lbs lean ground beef
1 envelopes taco seasoning
2 egg whites
1 carton (15-oz) ricotta cheese
1 lb shredded cheddar cheese
1 jar (24-oz) chunky salsa

Cook the noodles according to the package directions.

While the noodles cook, brown the beef in a large skillet over medium heat until no longer pink, stirring to crumble.  Drain meat well in a colander and wipe out the skillet with a paper towel.  Return meat to the skillet and stir in the taco seasoning.

In a small bowl, combine the egg whites and the ricotta cheese.

Drain the noodles.

In a 9 x 13-inch baking dish that has been lightly sprayed with nonstick cooking spray, place 4 of the noodles.  Top with 3/4 cup of the ricotta cheese mixture, half the beef mixture, and 1 1/3 cups of the cheddar cheese.  Top with four more noodles, 3/4 cup of the ricotta mixture, 1 1/2 cups salsa and 1 1/3 cup of the cheddar cheese.  Repeat.

Bake uncovered at 350 degrees 35 to 40 minutes or until heated through.  Remove from oven and let stand 10 minutes before cutting to serve.

Yield: 8 servings

CRISPY OVEN-FRIED BUTTERMILK CHICKEN

2 cups bread crumbs
3 tbsp chopped fresh parsley*
1/2 cup grated parmesan cheese
1 (2 1/2 to 3-lb) fryer, cut up
2 tsp cooking oil
salt to taste
pepper to taste
1 cup buttermilk
1 tsp paprika

Preheat oven to 375 degrees.
Line a baking sheet that has sides with foil and grease the foil; set aside.

Put the bread crumbs, parsley, and parmesan cheese in a paper (or plastic) bag.

Brush the oil over the chicken then sprinkle with the salt and pepper.

Pour the buttermilk into a shallow bowl or pie pan; add chicken a piece or two at a time turning to coat all sides.

Place the chicken, a piece at a time, down in the bag and shake to evenly coat.

Lay coated chicken out on the prepared baking sheet.  Sprinkle with the paprika.  Bake around 45 minutes until the chicken juices run clear when pierced with a fork.

Serves 4.

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HOT DIGGITY MACARONI DISH

1 box (7-oz) elbow macaroni*
1 lb hot dogs, quartered
1 can (10 3/4-oz) condensed cream of celery soup
1 carton (8-oz) sour cream, room temperature
1 cup shredded carrot
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 tsp caraway seed, optional

Prepare the macaroni according to the package directions; drain.  Preheat oven to 350 degrees.  In a large bowl, combine all the ingredients and mix well.  Turn into a 2-quart baking dish that has been greased.  Cover and bake 30 to 35 minutes until hot and bubbly.  Makes 6 servings.

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OLD FASHION STRAWBERRY JAM

This recipe gives certain results every time!

8 cups fresh strawberries
1 box (1 3/4-oz) Sure-Jell powdered pectin
7 cups sugar

Wash and hull the berries, crush.  This should leave you with about 5 cups of crushed berries. 

Place the berries in at least an 8-quart size pan and add the pectin.  Bring the mixture to a boil, stirring constantly.  As soon as the mixture reaches a full boil, stir in the sugar a little at a time and let come back to a full boil that you cannot stir down.  Boil for 1 minute stirring constantly.

Remove pan from the heat and immediately ladle into hot sterilized jelly jars.  Screw on hot sterilized 2-piece lids and process jars in a boiling water bath for 5 minutes. 

Note:  If you plan to use the jelly soon, you can skip the hot water bath and just refrigerate.

Yield: Approximately 6 cups of jam.

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CINNAMON RICE BRAN PANCAKES

For those of you who can't have wheat flour, here is a recipe for old-fashion pancakes using rice flour.

1 cup rice flour (all-purpose may be substituted)
3/4 cup rice bran
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon*
1 1/4 cups buttermilk
3 egg whites, beaten
cooking oil
butter for serving
fresh fruit and or syrup for serving

Into a large mixing bowl, stir together the flour, bran, sugar, baking powder, and baking soda.

In a small mixing bowl combine the buttermilk and egg whites.  Add this mixture to the flour mixture, stirring just until smooth.

Heat a griddle or large skillet and pour a small amount of oil, just to coat.  When oiled surface is hot, pour batter, 1/4 of a cup at a time, onto the griddle.  Cook over medium heat until the batter begins to bubble and the underside is lightly browned.  Turn pancakes to brown the second side.

Butter pancakes and serve with fruit and or syrup.

*Omit cinnamon for regular pancakes.