GLENDA'S OVEN CARAMEL CORN

This recipe was given to me by my cousin's late wife who we lost many years ago much too young.

2 cups brown sugar
1 cup butter
1/2 cup syrup
1 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
5 to 6 quarts popped corn
1 cup nuts, optional

Mix the brown sugar, butter, syrup, and salt; boil 5 minutes.  Add soda and cream of tartar; mix well and pour over the popped corn and nuts, if using.  Bake in a large roaster pan in the oven at 200 - 250 degrees for 1 hour and 15 minutes.  Stir every 15 minutes during baking time.  Spread out and cool on waxed paper on cabinet top.  Seal in an airtight container.

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OLD RECIPE CLIPPING FOR MILK FRUIT GELATIN

This is another of the old recipes from my late mother's clipping box.  This is from an old rural electric co-op newsletter in Southern Indiana during the 1960s.  Click on the picture to read more clearly.

SPICED CHOCOLATE ZUCCHINI CAKE WITH CINNAMON CREAM CHEESE FROSTING

This is another of the old recipes from my late mother's recipe clipping boxes.  This one is not as old as many of them, this one is from a page torn from a Family Weekly magazine and is dated September 20, 1981.  The frosting recipe is in 2 sections as it moved into the next column.  If you have trouble reading the recipes, click on the pictures to enlarge.

GLUTEN-FREE BROWNIE MUFFINS

NOTE:  This is not a vintage or old fashion recipe.  However, I do know I have followers of this blog that have to eat gluten-free.  I added this recipe to my Ladybug's Sweet Treats blog this evening and while doing so, I realized there would be readers of this blog who might enjoy having this recipe.

1/4 cup brown rice flour

1/2 cup almond meal
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
5 squares (1-oz each) bittersweet chocolate, chopped
8 tbsp butter, cut into pieces
3 tbsp unsweetened cocoa powder
3 large eggs, room temperature
1 cup packed brown sugar
2 tsp vanilla

Preheat oven to 350 degrees.
Grease 16 muffin cups; set aside.

In a bowl, whisk the rice flour, almond meal, baking soda, salt, and cinnamon together.

Place the chocolate and butter in a heatproof bowl or in the top of a double boiler, set over simmering hot water. Let stand until the chocolate and the butter are both melted, stirring frequently. Remove from the heat and whisk in the cocoa.

In large mixer bowl, beat the eggs and brown sugar on medium speed until smooth. Beat in the vanilla then slowly add the chocolate mixture. Beat in the flour mixture.

Fill the prepared muffin cups each 2/3 full. Bake at 350 degrees approximately 15 minutes or until a wooden toothpick inserted in the centers comes out clean. Remove pans to a wire rack to cool for 5 minutes. Remove from the pans to the wire racks to cool completely.

CRABMEAT STUFFED MUSHROOMS

This is an old recipe I got from my daughter.

16 large mushroom caps
1/3 cup butter, melted
1 1/2 cups flaked crabmeat
2 eggs, lightly beaten
1/2 cup finely chopped green onions
1/2 cup soft bread crumbs, divided
3 tbsp mayonnaise
2 tsp fresh lemon juice
2 tbsp butter, chilled

Preheat oven to 350 degrees.
Grease a large baking dish.

Dip the mushroom caps in the melted butter then place them, rounded side down, in the prepared baking dish.

Combine the crabmeat, eggs, green onions, half the bread crumbs, the mayonnaise and lemon juice in a medium-size bowl and mix together thoroughly.  Fill the mushroom caps with this mixture.  Sprinkle the remaining half of the bread crumbs over the mushrooms and dot with the chilled butter. 

Bake at 350 degrees for 15 minutes or until the crumbs are golden brown.  Serve while hot.

OLD NEWSPAPER CLIPPING FOR 'RITHMETIC PUNCH

This is another of the old yellowed recipe clippings from my late mother's boxes of recipe clippings.  I believe this is from the 1960s box.

Click on the pictures to read the recipe.

ARMADILLO EGGS

This is a recipe my late cousin gave me many years ago.

2 to 3 cans of crab meat
2 cans jalapeno peppers (approximately 17)
1/3 cup finely chopped onion
1/3 cup chopped mushrooms
1 tbsp garlic (in a jar)
salt to taste
pepper to taste

Saute the onion, mushrooms, garlic, salt and pepper in some margarine.  Add the drained crabmeat and mix.  Slice jalapenos lengthwise and remove seeds. (It is important to remove seeds.) slice down one side only.  Generously stuff halapenos with the crab mixture.  Dip in a mixture of 3 eggs and 1/4 cup milk.  Roll in cracker meal.  Again dip in egg mixture and roll for a second time in cracker meal.  Drop into preheated deep fryer and cook until golden brown, about 2 or 3 minutes.  Remove and drain on paper towels.

GEORGE'S WIFE'S DATE COOKIES

This is an old yellowed recipe clipping for date cookies from the hometown newspaper when I was a kid.  I left off the part with the lady's name who submitted the recipe.  So I added to the name and made it George's Wife's Date Cookies.  You can click on the picture to read the recipe better.  By the way, I have not made these cookies.

BIG SAVINGS ON THESE THREE LITTLE PIGGIES

Do you like the "Piggies" in the kitchen of The Neeley's on their Food Network show?  Now you can have your own set of 3 little pigs canisters for a big discounted price.  If you are interested in owning your own set, click on the link in the column in the left-hand column to check out this sale.

Merry Christmas

To all the readers and followers of Grandma's Vintage Recipes,

I wish you a very Merry Christmas or a special time during whatever you celebrate at this season. I am a Christian so I say, "Merry Christmas" to you from the bottom of my heart. May you have a very special and healthy day with your family and friends as we celebrate the birth of Jesus. So here is a Texas Merry Christmas to you all.

MEAT BALL CASSEROLE

This is a recipe from a cookbook my schools' PTA made when I was 8 years old.  This recipe was from a Mrs. Altenburg.  I cannot place her or her children.  Even though it was a small school, I was only in the second or third grade so I was not familiar with students on the upper floors in grades 7-12.  Yes, that is correct, we did go from grades 1 through 12 in the same building!

1 lb ground beef
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 tsp salt
1 cup fine cake crumbs
1 egg
1 cup milk
1 can mushroom soup
1/3 cup flour
1/2 cup chili sauce

Combine the beef, onion, bell pepper, salt, cake crumbs, egg, with a pinch of black pepper.  Mix and blend well.  Add milk to the mushroom soup and stir together until blended.  Add 1/4 of the soup mixture to the first mixture.  Mix well and form into medium balls.  Dip balls in flour and brown on all sides in hot fat.  Place in casserole dish.  Combine the chili sauce and remaining soup mixture; pour over the meat balls.  Bake in moderae oven, at 350 degrees for 30 minutes.  Makes 12 meat balls or 6 servings.

OLD CLIPPING FOR USING CORNSTARCH

I know this isn't a recipe but thought I would share it anyway.  My late mother had it in with her box of 1960s recipe clippings.  I never heard of doing this but it must have worked for Kay.  I wonder if my mom ever tried it.

Click on picture to enlarge for easier reading.

INDIANAPOLIS BANANA CAKE

This cake was often served by a lady in Indianapolis during the 1950s and 60s.  She shared it with family and friends at all types of get-togthers.  Enjoy!  She didn't share her frosting recipe so choose your favorite.  Personally, I like cream cheese frosting with it.

1 1/2 cups sugar, half brown
3/4 cup margarine
3 large mashed bananas
2 egg yolks
1/2 tsp baking soda
1/4 cup sour milk
2 1/4 cups sifted flour
1 tsp baking powder
2 egg whites, beaten to peaks
1 tsp vanilla

Cream together white and brown sugars and margarine.  Add mashed bananas and egg yolks.  Dissolve soda in sour milk.  Sift flour, baking powder together 3 times.  Add flour mixture alternately with milk and soda to the sugar-margarine mixture.  Add vanilla and fold in egg whites last, mixing until well blended.  Bake in two 9-inch layer pans, greased.  Bake at 375 for about 25 minutes or until done.

THROW-IT-TOGETHER CHOCOLATE CAKE

I have no idea how old this recipe is.  I got it approximately 30 years ago and it was supposedly an old recipe then.  It is easy and inexpensive yet tastes very good.

3 cups all-purpose flour
2 tsp baking soda
1 tsp salt
2 cups granulated sugar
6 tbsp cocoa powder
2 tbsp vinegar
1 cup + 2 tbsp vegetable oil
1 tsp vanilla
2 cups water

Sift the flour, baking soda, salt, sugar, and cocoa together 3 times.  Using a spoon, make 3 holes in the mixture.  In one hole put the vinegar, in another hole put the oil and in the third hole, put the vanilla.  Add two cups of water and mix until blended.  Spread the batter into a greased 9 x 13 pan.  Bake at 350 degrees until done.

Frosting:
3 cups sugar
1/2 cup (or a little less) cocoa
1 1/4 cups cream
1/2 stick butter
1 tsp vanilla

Combine the sugar, cocoa and cream; cook to soft ball stage.  Take off heat and add butter and vanilla.  Place pan in cool water and beat until thick.  Spread over the cake.

TURKEY-RAVIOLI CASSEROLE

This recipe is a bit different in that it uses Mexican as well as Italian ingredients.  It is probably not actually a vintage recipe but is one I have had for some years.  It is a good way to use leftover turkey or you can make it with deli turkey or with chicken.

2 cups chopped or shredded cooked turkey
1 can (15-oz) black beans
1 can (14.5-oz) petite diced tomatoes, drained
1/2 cup chopped cilantro
1 tsp cumin
2 cups green enchilada sauce
2 pkgs (9-oz each) refrigerated cheese ravioli
1/2 cup sliced green onions
1 cup shredded Mexican 4-cheese blend

Preheat oven to 400 degrees.
Light grease an 11 x 7-inch baking dish; set aside.

Combine the beans, tomatoes, cilantro, and cumin together in a bowl.

Spread 1/2 cup of the enchilada sauce in the bottom of the prepared baking dish.  Arrange 1 package of the ravioli over the sauce.  Top ravioli with half the bean mixture and half the turkey, half the green onions, and another half cup of the enchilada sauce.  Repeat the layers then pour the remaining enchilada sauce over all.  Sprinkle with the cheese.

Bake, uncovered, at 400 degrees for approximately 30 minutes or until bubbly and lightly browned.

Remove from the oven and allow to set for 15 minutes before serving.

Yield: 6 servings

I Love Stoneware Bakers

I absolutely love baking in stoneware.  I found this great deal on 2 very nice stoneware bakers for $19.99 for the set.  I have posted the link in the left-hand column of this page for anyone interested.  After clicking on the link, scroll down on the page and you will find them there.  But hurry if you are interested.  This is a short time offer ending at the end of the year.  By the way, they are available in other colors.

AUTUMN AND WINTER FRUIT-NUT SALAD

This is another old recipe from my late mother's 1970s recipe clipping box.  I have not made this recipe, just so you know.

2 cups Tokay grapes
1 banana
1 orange
1/4 cup chopped walnuts
1 tsp sugar
1/2 tsp salt
1/2 tsp paprika
1/2 tsp dry mustard
2 tbs vinegar
1/4 cup salad oil
lettuce

Halve and seed grapes.  Peel orange and dice fruit.  Peel and slice banana.  Combine fruits and walnuts in a bowl.  Combine in a small jar with cover all remaining ingredients except lettuce.  Cover and shake well.  Pour over fruit mixture and toss gently.  Garnish bowl with lettuce.  Makes 4 servings.

CHEESY MEATY BROCCOLI

This is a recipe I got a couple decades ago from a lady in Texas.

1 pkg (10-oz) frozen chopped broccoli
1 lb lean ground beef
1 small onion, chopped
salt to taste
pepper to taste
1 can cream of mushroom soup
1/2 lb grated American cheese

Preheat oven to 350 degrees.

Cook broccoli according to the package directions.

In a skillet brown the ground beef with the onion, stirring to break up the meat.  Cook until the beef is no longer pink then drain well.  Season with salt and pepper, if desired.

Butter a 6 x 9-inch baking dish and spread the cooked broccoli over the bottom of the dish.  Top with the well drained beef/onion mixture.

Spread the undiluted soup over the beef mixture and sprinkle the cheese overall.

Bake at 350 degrees approximately 20 minutes or until bubbly and heated through.

Yield: 4 to 6 servings

IMPERIAL POTATO SOUP

1 cup green onion white parts, sliced thin
2 tbsp butter
1 large or 2 medium russet potatoes, peeled & diced
2 cups chicken broth
1/4 tsp freshly ground black pepper
1/8 tsp ground nutmeg
1/2 tsp salt (or more to taste)
dash of granulated sugar
1 can (5-oz) evaporated milk
2 slices bacon, fried crisp, drained & crumbled

In a large saucepan, saute the onions in the butter.

Add the chicken broth, potato, pepper, nutmeg, salt, and sugar to the onions; bring to a boil.  Lower heat to simmer and cook until the potatoes are soft, about 10 minutes.

Pour mixture into a food processor or blender and process until smooth. 

Pour back into the saucepan and add the evaporated milk.  Heat through.

To serve, transfer to serving bowls and sprinkle with the crumbled bacon

Yield: 1 quart soup

AN OLD DATE NUT PUDDING RECIPE CLIPPING

This is another old recipe from my mother's 1970s recipe clipping box.  A quote accompaning this clipping stated this is a "different" type of date pudding since it is a rather solid and cake-like pudding.

click on recipe for enlargement

 

CHOCOLATE CHAMP

This recipe is from the back of a very old MILNOT label.

Just combine 1/2 cup chilled MILNOT with 1/2 cup of cold water.  Then add two tablespoons of chocolate syrup or 3 heaping teaspoons of instant cocoa. 

Mix in shaker, with beater, or simply stir.

To make Hot Chocolate Champ:
Same as above.  Simply heat after mixing.  Serve hot.

THE LATE VESTAL GOODMAN'S DOUBLE CHOCOLATE FANTASY BARS

The late Southern Gospel Music member Vestal Goodman of "The Happy Goodmans" shared this recipe some years ago of these Double Chocolate Fantasy Bars.  She said, "The great chocolate flavor will 'jump' out when you take a bite."  Vestal was known for her cooking, especially baking, among her family and friends.

1 package chocolate cake mix
1/3 cup of oil
1 egg
1 cup chopped nuts
1 can sweetened condensed milk
1 package semi-sweet chocolate chips
1 teaspoon vanilla extract
dash of salt

In a large mixing bowl, beat cake mix, oil, and egg on medium speed until crumbly.  Add the nuts.  Reserve 1 1/2 cups of the mixture, and press the remainder firmly on bottom of greased 13 by 9-inch pan.  In small saucepan, combine remaining ingredients.  Over medium heat, cook and stir until chips melt.  Pour evenly over prepared crust.  Top with reserved crumb mixture.  Bake 25 to 30 minutes in a 350-degree oven or until bubbly.  Cool and cut into bars.  Store loosely covered at room temperature.

BLACK CAT PUDDING

I found this old recipe clipping and thought it would be fun to post.  I'm not sure how old this clipping from my late mother's recipe box is but I know it is old, probably from the 60s or 70s.  Notice the first line says it is from an old recipe collection so I'm sure it is a vintage recipe.  This is a clipping from the local Bedford, Indiana newspaper "back in the day."

click on the picture to read

HAM, POTATO, AND GREEN BEAN CASSEROLE

1 cup diced cooked ham
2 cups diced cooked potatoes
1/2 stick butter + 1 tbsp
1 small onion, finely chopped
3 tbsp flour
1 1/2 cups milk
salt to taste
pepper to taste
1/2 cup grated cheddar cheese
1/4 cup dry bread crumbs
2 cans green beans, drained and heated through

Melt the half stick of butter in a skillet and add the onion and cook until tender and golden.  Blend in the flour and milk, stirring until smooth and thickened.  Season with the salt and pepper.  Put the ham and potatoes into a 1 1/2-quart baking dish and pour the skillet mixture over them.  Sprinkle the cheese and bread crumbs over all and dot with the tablespoon of butter that is cut into small pieces. Bake at 400 degrees for about 20 minutes until hot through.  Add the heated green beans in a ring around the casserole.

Yield: 4 servings

free clipart

HOMEMADE HONEY MUSTARD DRESSING

1 cup mayonnaise
1/2 cup salad (I recommend using canola) oil
1/2 cup honey
1/2 cup prepared mustard
3/4 cup apple cider vinegar
1/2 tsp sugar
1/2 tsp cayenne pepper

Blend together the mayonnaise, oil, honey, and mustard.  Whisk in the vinegar, when incorporated add the sugar and cayenne; mix until smooth.

Yield: 3 cups

Keep stored in the refrigerator in an airtight container.

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HAMBURGER-POTATO CASSEROLE

1 1/2 lb hamburger
1 medium onion, chopped
1 quart peeled and diced potatoes
1 can cream of mushroom soup
1 can mixed vegetables

Brown hamburger and onion.  Line a 9 x 13-inch baking dish or pan with the potatoes.  Cover with browned hamburger and onion.  Pour on soup and mixed vegetables; mix all together.  Bake at 325 degrees for 1 1/2 hours or until potatoes are done.

HAMBURGER-POTATO CASSEROLE

1 1/2 lb hamburger
1 medium onion, chopped
1 quart peeled and diced potatoes
1 can cream of mushroom soup
1 can mixed vegetables

Brown hamburger and onion.  Line a 9 x 13-inch baking dish or pan with the potatoes.  Cover with browned hamburger and onion.  Pour on soup and mixed vegetables; mix all together.  Bake at 325 degrees for 1 1/2 hours or until potatoes are done.art

FRIED SQUIRREL

No this is not a joke.  My uncles went squirrel hunting often and my grandpa loved fried squirrel.  My dad and my husband both ate it occasionally, too.  I remember the first time my husband knew he needed glasses.  He went squirrel hunting and came home so irritated.  He could hear the squirrels in the trees but couldn't see them. I have never tasted squirrel and I don't ever intend to, although I have fried it!

Dress and section squirrel.  Soak in salt water until free of blood.  Roll in flour and fry in skillet with enough grease to bubble around each piece of meat.  Over each section of squirrel, shake salt, pepper, meat tenderizer and herb seasoning.  Fry each side until tender and golden brown.  After each side is browned, turn heat down and add a small glass of water to skillet.  Cover with a tight lid and steam until tender.

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PEPPERMINT STICK DESSERT

36 large marshmallows
1 cup milk
2 envelopes whipped topping mix (ie Dream Whip)
1/2 lb vanilla wafers, crushed
1 cup chopped pecans
1/2 stick butter, melted
1/2 lb ground peppermint sticks

In a medium saucepan, dissolve the marshmallows in the milk over medium-low heat, stirring constantly; set aside to cool.

While the marshmallow mixture cools, whip the whipped topping mix according to package directions; fold into the marshmallow mixture.

Combine the ground peppermint, vanilla wafer crumbs, and the pecans.  Add the melted butter and mix together well.

Press half of the peppermint mixture onto the bottom of an oblong casserole dish or pan.  Pour the marshmallow mixture evenly over the crumb mixture.  Sprinkle the remaining crumb mixture evenly over the marshmallow mixture. 

Refrigerate for 24 hours before serving. 

CUCUMBER CREAM CHEESE SPREAD

2 blocks (8-oz each) cream cheese, softened
2 tsp lemon juice
1/4 tsp prepared horseradish
1/4 tsp salt
1/8 tsp hot sauce
2 tsp minced onion
1/2 medium-size cucumber, peeled & chopped fine

Using an electric mixer, beat the cream cheese until smooth.  Add the lemon juice, horseradish, salt, and hot sauce; mix together well.  Stir in the onion and cucumber until well mixed.

Place the dip in a covered container and refrigerate for at least an hour before serving.

Serve with chips, party crackers or fresh vegetables.

file photo for reference - not this exact recipe