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.

file photo

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.

file photo

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

EASY HAM CASSEROLE

1 package (7-oz) elbow macaroni
1 can (10.5-oz) cream of mushroom soup
2/3 cup milk
1/2 teaspoon celery salt
1 cup shredded Cheddar cheese
1 teaspoon Worcestershire sauce
1 - (6 1/2 ounce) can ham, flaked apart with fork
corn flake crumbs

Prepare the macaroni according to the package directions.  Drain.  Heat together soup, milk, cheese, celery salt, and Worcestershire sauce.  Add flaked ham.  Add mixture to cooked macaroni.  Pour into greased 2 quart baking dish.  Top with corn flake crumbs.  Bake in preheated 350 degree oven for about 45 minutes.  6-8 servings.

STRAWBERRY-PINEAPPLE ROLL

This is a recipe I clipped from a Woman's Day magazine in 1982.

Cake:
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs
3/4 cup granulated sugar
2 tbsp water
1 tsp vanilla
1/4 cup confectioners' sugar

Preheat oven to 350 degrees.
Grease bottom and sides of a 15 1/2 x 10 1/2-inch jelly-roll pan.  Line with waxed paper; grease and flour.  Set aside.

Mix the flour, baking powder, and salt together.

In a large mixer bowl beat the eggs with electric mixer.  Gradually add the granulated sugar, beating constantly until thick and pale.  Beat in the water and vanilla.   Fold in the flour mixture until well blended.

Spread the batter evenly into the prepared jelly-roll pan.  Bake at 350 degrees for 18 to 20 minutes until the cake pulls away from the sides of the pan, the top is golden and it springs back when lightly pressed.  Remove from oven and cool in the pan on a wire rack for 10 minutes.

While cake cools, dust a clean kitchen towel with confectioners' sugar stirred through a strainer.  Invert cake onto the towel; remove the pan and peel off the waxed paper.  Starting from one of the long sides, roll up the cake and towel.  Cool completley on a wire rack.  (Can be refrigerated at this point, wrapped in the towel, if making ahead to fill the next day.)

Filling:
1 carton (15-oz) ricotta cheese
1 can (8-oz) unsweetened crushed pineapple, drained; reserve 3 tablespoons of the juice
3 tablespoons granulated sugar
2 tablespoons heavy cream
1 teaspoon rum extract
1 pint strawberries, rinsed and drained (set aside 4 for garnish), hulled and halved
powdered sugar for garnish

Beat the ricotta cheese in a medium mixing bowl using an electric mixer until smooth.  Beat in the reserved pineapple juice, the granulated sugar, cream, and rum extract until well blended.  Fold in the pineapple.

To assemble the roll:
Unroll the cooled cake and remove the towel.

Set aside 1/3 of the filling.  Spread the remainder of the filling on the cake to within 1-inch of the edges.  Spread the halved berries evenly over the filling.  Roll up the cake and place seam side down on a serving platter.  Sprinkle the top with powdered sugar and garnish with the 4 reserved berries.

To serve:
Cut roll into 12 even slices (about 1 1/4-inches thick).  Place on serving plate and top with some of the additional filling.

This file photo used for reference only.

Not this exact recipe.

HORSERADISH SAUCE

Soften one 8-ounce package cream cheese; blend in 1 tablespoon sugar, 2 to 3  tablespoons prepared horseradish, 1 tablespoon lemon juice and 1 teaspoon Worcestershire sauce.  fold in 1/2 cup whipping cream, whipped.  Makes 2 cups.

This is another recipe from this 1967 Better Homes and Gardens Booklet.

POLLO CON COMINO

Another old clipping from my late mother's clippings shoebox.  I have no idea the date of this clipping but on the back boneless brisket is advertised for .87 a lb!

2 whole chicken breasts, split
2 tsp ground cumin
1/2 tsp oregano, crushed
1/2 tsp garlic salt
2 tbsp vegetable oil
1/2 cup picante sauce
1/4 cup water
1 tsp instant chicken bouillon

Remove skin and excess fat from chicken.  Bombine 1 teaspoon of the cumin, oregano, and garlic salt; mix well.  Rub into chicken.  Lightly brown chicken in oil in large skillet; drain off fat.

Combine remaining cumin, picante sauce, water and instant bouillon, mixing well; pour over chicken in skillet.  Bring to a boil.  Reduce heat; cover tightly and simmer 30 to 40 minutes or until chicken is tender.

clipart

BLACK-EYED PEA CROQUETTES

1 can black-eyed peas, rinsed and drained
1 can black-eyed peas with jalapeno, rinsed and drained
1 large egg
1 tsp ground cumin
3/4 tsp salt
1 1/4 cup panko bread crumbs, divided
1/2 cup bottled roasted red peppers, drained & chopped
1/3 cup chopped red onion
1/3 cup chopped cilantro
3 tbsp flour
2 garlic cloves, minced
canola or peanut oil for frying

Process 1 1/2 cups of the black-eyed peas in a food processor, be sure to get most of the jalapenos in the processor, until coarsely chopped.

In a large mixing bowl, whisk together the egg, cumin, and salt.  Add the chopped black-eyed peas, the rest of the black-eyed peas, 3/4 cup of the bread crumbs, onion, cilantro, flour, and garlic.  Stir mixture until well combined.

Pour the last half-cup of the bread crumbs into a shallow dish or pie plate.  Using a quarter-cup measure, shape the mixture into cakes; dredge in the bread crumbs.  Place the cakes on the prepared baking sheet, cover with plastic wrap and chill several hours or overnight.

In a large skillet, pour oil to 1-inch deep and heat to 350 degrees.

Fry cakes, in batches, 3 to 5 minutes until golden brown on both sides.  Drain well on paper towels.  Serve immediately with corn relish or your favorite salsa, if desired.

Note: This picture is not this exact recipe but does give you the idea.  For some reason I could not get my picture to load and had to go with a stock photo.

Note: Uncooked croquettes may be frozen before dredging.  Thaw then dredge when ready to use.

1961 RECIPE FOR DOUBLE CRUNCHERS

Another old recipe clipping from my late mother's 1960s recipe shoebox.

Click on picture to enlarge for reading recipe.

1967 RECIPE FOR PEPPERED BEEF RIB EYE

This is a recipe from this old book of my late mother's.  It is dated 1967.

Have fat trimmed from a 5 or 6-pound boneless rib eye beef roast.  Combine 1/2 cup coarsely cracked pepper and 1/2 teaspoon ground cardamom seed; rub all over beef, pressing in with hand.

Place in shallow dish.  Mix 1 tablespoon tomato paste, 1 teaspoon paprika, and 1/2 teaspoon garlic powder.  Add 1 cup soy sauce, then 3/4 cup vinegar.  Pour over meat.  Chill overnight.  Remove meat from marinade.  Let stand 1 hour at room temperature.  Wrap in foil; place in shallow pan.  Roast at 300 degrees for 2 hours for medium-rare.  Open foil; ladle out and reserve drippings.  Brown roast uncovered at 350 degrees.  To 1 cup strained meat juices, add 1 cup water; bring to boiling.  Serve with meat.  Makes 8 to 10 servings.

Note:  This recipe does not follow my usual format but this is how it is in the book.

OLD CREAMETTES CLIPPING FOR PIZZA MAC

This is another find from my late mother's recipe clipping boxes.  This was part of a Creamettes Pasta advertising flyer.

Click on pictures to enlarge if you have trouble reading these.

OLD YELLOWED RECIPE CLIPPING FOR SALT WATER TAFFY

This is another old clipping from my late mother's shoebox of 1960s clippings.  This appears to be from her local rural electric co-op's magazine.

To read recipe more easily, click on the clipping to enlarge.

1970s Duncan Hines Apple Cinnamon Pound Cake

This is another old recipe from my late mother's large collection of recipe clippings and flyers.  You may notice at the bottom this is dated 6/72.  It did not copy well so I will type it out to make it easier to read.

1 package Duncan Hines Apple Cinnamon Deluxe Cake Mix
1/2 cup Crisco Oil*
4 eggs
1 package vanilla instant pudding mix (4serving size)
1 cup water

Preheat oven to 350 degrees.
blend all ingredients in a large bowl; beat at medium speed for 2 minutes.  bake in a greased and floured 10-inch ube pan at 350 degrees for 45-55 minutes, until center springs back when touched lightly.  Cool right side up for about 25 minutes, then remove from pan.
Glaze:  Blend 1 cup confectioners sugar with either 2 tablespoons milk or 2 tablespoons lemon juice.  Drizzle over cake.
WHEN BAKING AT HIGH ALTITUDES:  Stir 6 tbsp. flour into mix.  Mix as directed using 1 package vanilla instant pudding mix, 1/3 cup Crisco Oil*, 1 1/4 cups water, and 4 eggs.  Bake at 375 degrees for about 45-50 minutes.
*Be sure to use Crisco Oil as some other oils may cause the cake to fall.

PEACH SPICE CAKE

This is another of the old recipe clippings from my late mother's 1960s shoebox of clippings.

You can enlarge by clicking on the recipe.

FRUIT PUFFS

This is another old recipe my mother had in her large collection of recipe clippings.  This was from a Mrs. Owens who lived a block or two from my aunt at one time.  Let me state up front that I have never made or tasted this recipe.

1 cup water
2 tbs. butter
1 cup flour
3 eggs
1/4 tsp. salt

Bring water and butter to boil.  Remove from fire and add flour and salt.  Stir until mixture leaves sides of pan.  Cool; then beat in eggs one at a time.  Drop from spoon into deep fat and cook until puffed and golden brown.  Brain on paper towels.  When cool, split the sides, close top, and fill with whipped cream, custard, fresh or preserved fruit.

MOM'S HANDWRITTEN JAM CAKE AND BUTTERSCOTCH ICING RECIPES

This is another of my late mother's handwritten recipes. It is too long (2 pages) to picture the whole thing so I will type it out.

5 eggs beaten
2 cups sugar
3 cups flour
1 cup butter or shortening
1 cup buttermilk
1 teaspoon soda
1/2 teaspoon cinnamon
1 1/2 teaspoons cloves
1 1/2 teaspoon allspice
1 cup raisins or chopped dates (I always use dates)
1 cup chopped nuts
1 cup jam (I like raspberry or blackberry)

Cream butter and gradually add sugar, creaming together until the mixture is light and fluffy. Add well-beaten eggs. Sift flour before measuring and add spices and a pinch of salt. Sift again. Dissolve soda in buttermilk and add the dry ingredients alternately with the liquid to the creamed butter and sugar mixture beginning with dry and ending with dry ingredients. Lightly dredge the fruit and nuts in extra flour and fold in. Last add the jam.

Grease and paper-line two 9-inch cake pans - the two-inch deep ones - (or 3 9-inch shallower ones.)
Pour batter evenly into pans and bake at 325 degrees for 40 minutes. Ice with caramel icing or whatever you like best.

BUTTERSCOTCH ICING
1 1/2 cups brown sugar firmly packed
3 tablespoons butter
3/8 cup milk
1 1/2 tablespoons light corn syrup
3/8 cup Spry
3/8 teaspoon salt
3 cups sifted confectioners' sugar
4 1/2 tablespoons hot milk

Combine brown sugar, butter, 3/8 cup milk and corn syrup in saucepan and cook until a small amt forms a hard ball in cold water. Stir constantly after mixture starts to boil - remove from fire. Combine Spry and salt and add sugar gradually, creaming well. Add hot milk, then pour on hot butterscotch mixture gradually and beat until smooth and thick enough to spread. Makes enough icing the for above jam cake.

Notes: Spry was a shortening such as Crisco.
Yes, the number above several times is 3/8. That is not a typo.

POTATO SAUSAGE CASSEROLE

This is an old recipe but I'm not sure it is vintage.  However, I thought it worth sharing.

1 1//2 lbs mild Italian sausage, cut into 2-inch pieces
1 red bell pepper
1 green red pepper
2 medium russet potatoes, quartered and then halved for 16 pieces
1 small onion, chopped
1 can (28-oz) chopped tomatoes
1 tsp dried basil

Preheat oven to 375 degrees.
Grease a large casserole dish; set aside.

Place the potato chunks into a microwave-safe bowl and microwave on high 4 minutes.

Combine the sausage, peppers, potatoes, onion, tomatoes, and basil in a large bowl; toss to coat well.

Spoon the mixture into the prepared casserole dish. Cover with foil; cut an air slit in the center.  Bake 45-50 minutes until cooked through.

Yield: 6 servings

PINEAPPLE BAKED BEANS

I got this recipe in the 1970s from a lady in Southern Indiana.  I heard how good it was but to be honest, I have never made it.  I like my beans with cornbread and never thought I would care for them with pineapple although I'm sure many of you will.

Preheat oven to 400 degrees.

1 can (approx. 1 lb size) pork and beans
2 tbsp brown sugar
1 tbsp catsup
1 tsp prepared mustard
1 tbsp pineapple syrup
1 small can sliced pineapple, drained

Drain the pineapple and save 1 tablespoon of the juice.

In a mixing bowl combine the beans, not too much juice or soup, and the brown sugar, catsup, mustard, and pineapple syrup.  Pour into a greased casserole dish and bake at 400 degrees for 30 minutes.  Top with the pineapple slices and return to oven for another 30 minutes.

clipart bean pot

WHIPPED ORANGE SUNDAE SALAD OR DESSERT

This recipe is an old yellowed newspaper clipping I found in one of my late mother's shoeboxes of recipe clippings.  Most in this box were from the 1960s and I am assuming this one was too.  I took a picture of the back of it to show you some of the prices of the day.

3 1/2 cups fruit cocktail
1 pkg (3-oz) orange gelatin
1 cup undiluted evaporated milk
1/2 cup diced oranges
2 tbs. lemon juice
1/2 cup chopped pecans
1/3 cup salad dressing

Drain fruit cocktail; reserve 1 cup syrup.  Heat fruit cocktail syrup to boiling.  Pour over gelatin; stir until dissolved.  Chill until thick and syrupy.  Chill evaporated milk in refrigerator tray until ice crystals form around edge (15 to 20 minutes).  Whip until stiff (about 1 minute), add lemon juice.  Whip very stiff (about 2 minutes longer).  Add the pecans and oranges to the mixture.  Fold into the whipped evaporated milk.  Alternate layers of whipped gelatin mixture and fruit cocktail in tall glasses.  Chill until firm.  Or may be made in a square pan and cut into squares and served atop lettuce leaves.

1960s RECIPE FROM BETTY CROCKER FOR BUTTERFUDGE FINGERS

This is the last of the recipes from the Betty Crocker insert my mother got from a bag of Gold Medal flour in the 60s.  The coupon attached expired in 1965.  Enjoy!  Click on the picture if you need to enlarge for easier reading.

MACARONI AND CHEESE SALAD

2 cups uncooked elbow macaroni, cooked according to package directions; drain
1 cup diced cheddar cheese
2 cups chopped celery
1 large tomato, diced
1 small onion, diced
1 small green bell pepper, diced
1 cup mayonnaise
1/2 cup milk
1 tsp salt
1/4 tsp garlic powder
1/4 tsp dry mustard
1/4 tsp pepper

Combine the macaroni with the cheese, celery, tomato, onion, and bell pepper in a large bowl.

In a small bowl whisk together the mayonnaise, milk, salt, garlic powder, dry mustard, and pepper.  Add to the macaroni mixture and toss to coat completely.  Cover and refrigerate until serving time.

Yield: 6 to 8 servings

Note: I post these old fashioned recipes as written. It assumes you know to cook the macaroni according to the package directions before adding to other ingredients.

file photo for reference, not this exact recipe

MOM'S FUDGE NOUGETS

This is another of my late mother's handwritten recipes.

 

That is 1 - 6 oz pkg chocolate morsels & 3/4 cups flour.

 Click on pictures to enlarge and make reading easier.

BUTTERCUP CAKE

1/2 cup shortening
1 1/2 cups sugar
2 eggs, well beaten
2 1/4 cups sifted cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla
1/4 tsp almond extract
1/4 tsp lemon extract
1/4 tsp orange extract

Cream the shortening in a bowl.  Add sugar gradually and cream until fluffy.  Blend in eggs.  Sift dry ingredients together and stir into the creamed mixture alternately with the buttermilk.  Blend in flavorings.  Pour into 2 well-greased and floured 9-inch round cake pans.  Bake at 350 degrees for 30 to 35 minutes.

Fill and frost with your favorite frosting.

APRICOT-PINEAPPLE GELATIN SALAD

This is another old recipe from Southern Indiana.

2 boxes (3-oz each) orange-flavored gelatin
2 cups boiling water
1 cup mixture of pineapple and apricot juices
10 large marshmallows, cut into small pieces
1 can apricots, mashed
1 can crushed pineapple

Dissolve the gelatin in the boiling water.  Drain the apricots and pineapple, saving the juices.  Stir the apricots and pineapple into the gelatin along with the cup of the juices.  Stir in the marshmallows.  Pour mixture into a dish and chill until set.

1 cup pineapple and apricot juices
2 tbsp flour
1/2 cup sugar
1 beaten egg
2 tbsp butter
1 cup whipped cream
grated cheddar cheese for garnish

Pour the juices into a small saucepan and stir in the flour until smooth.  Stir in the sugar; add the egg and stir until smooth.  Add the butter and cook the mixture, while stirring, over medium-low heat until thickened.  Remove from heat and cool; add in the whipped cream.  Spread the topping over the firmly set gelatin.  Sprinkle with grated cheddar cheese.

TOH file photo

EASY MEXICAN-FLAVORED MEATLOAVES

I wouldn't really call this recipe a vintage one but it is one I have had for a few years.

2 lbs lean ground beef
1 box (6-oz) stuffing mix for chicken
1 can (14 1/2-oz) Mexican-style diced tomatoes with juices
1 1/2 cups Shredded 4-cheese Mexican-style cheese, divided
1 cup chunky salsa, divided
2 eggs
4 garlic cloves minced
2 tbsp packed brown sugar

Preheat oven to 375 degrees.

In a large mixing bowl, combine the ground beef, stuffing mix, tomatoes, 1 1/4 cups of the cheese, 3/4 cup of the salsa, eggs, and garlic until well mixed.

Shape the mixture into 2 equal loaves and place side by side in a 9 x 13-inch baking dish.

Bake meatloaves at 375 degrees for 50 minutes.

While meatloaves bake, combine the remaining salsa with the brown sugar.

Remove meatloaf from oven and spread the salsa/sugar mixture over the top of the loaves.  Sprinkle the remaining cheese over tops.  Return to oven and bake an additional 10 minutes or until done.

Yield: 8 servings

Note: One of the meatloaves may be cooled, tightly wrapped, and frozen for later use.

SUZANNE'S CHICKEN MACARONI CASSEROLE

This is a recipe from my husband's cousin's wife.

1 pkg. (7-oz) elbow macaroni, cooked according to package directions
2 slices bacon
2 cans cream of mushroom soup
3/4 cup milk
2 tbsp. vinegar
2 tsp. sugar
1 medium clove garlic, minced
2 cans chunk chicken
1 cup sliced cooked carrots
1 cup sharp shredded Cheddar cheese
1 cup cooked peas

In a 10-inch skillet cook the bacon until crisp; remove and crumble.  Stir the soup, milk, vinegar, sugar, and garlic into the drippings in the skillet.  In a large bowl, combine the soup mixture and the remaining ingredients.  Pour the mixture into a 2 1/2-quart casserole; cover.  Bake at 350 degrees for 30 minutes until hot.  Stir.

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MOM'S HANDWRITTEN RAISIN PIE RECIPE

I have no idea where my mom got this recipe but I found this in her handwriting.  I'm thinking she may have written it down from a local daily radio program called, "Over the Backyard Fence."  I often watched her writing down recipes from that program when I was a child. Have no idea if it is any good.  I can't stand raisins so I have never had it!

2 cups Sun Maid Seedless raisins
2 cups water
1/2 cup brown sugar (packed down)
2 tbs cornstarch
1 tsp. cinnamon or (1/2 or 3/4) not quite so much.
1/8 tsp salt
1 tbs vinegar
1 tbs butter

Boil raisins in 1 3/4 cups water 5 minutes.  Combine brown sugar, cornstarch, cinnamon & salt, moisten with remaining 1/4 cup cold water and add raisins, stirring until mixture boils.  Remove from fire & add butter & vinegar.

Pour into pastry-lined pie pan.  Cover top with pastry.  Bake 25 minutes in how oven, 425 degrees.

GRANNY'S SOFT COCONUT SUGAR COOKIES

1 1/2 cups butter, softened
1 1/2 cup granulated sugar
1 cup coconut
1 tsp vanilla
1 egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

Mix the butter, sugar, coconut, vanilla, and egg together in a mixing bowl.  Stir in the flour, baking powder, and salt.  Shape rounded teaspoonfuls of the dough into balls and place on ungreased baking sheets 3-inches apart.  Flatten the cookies to 2-inch circle size with the bottom of a glass that's been dipped in sugar.  Bake at 350 degrees until the cookies are set, probably 7 to 9 minutes.  Cookies will be pale just very lightly browned.  Remove from cookie sheets, cool, and store in a tightly covered container.

Makes about 6 dozen cookies.

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HOMEMADE ONION RELISH

2 lbs onions, peeled and sliced into thick slices
1/4 cup canola oil
3 tbsp balsamic vinegar
2 tbsp brown sugar
1/2 tsp cayenne pepper

Use the oil to brush the onion slices then place the onions on a grill or in a large skillet in a single layer.  Cook onions over low heat for about 15 minutes until they start to get tender and golden in color.  Turn, browning both sides.  Remove from heat and allow to cool.

Chop the cooled onions and set aside.

Place the vinegar and brown sugar in a small saucepan and heat, stirring, over low heat until the sugar is dissolved.  Pour the vinegar over the onions.  Sprinkle with the cayenne pepper; stir.

Serve warm.  Refrigerate leftovers.

file photo for reference

PIGS IN A BISCUIT BLANKET

Another old recipe from Southern Indiana.

1 pkg hot dogs
4 slices cheese
1 can biscuits

Preheat oven to 425 degrees.

Slice each hot dog lenthwise without cutting all the way through.  Place a half slice of cheese inside each of the hot dogs.  Wrap biscuits around the hot dogs and bake 8 to 12 minutes.

file photo

WILD RICE CASSEROLE

3 tbsp butter
1 lb sliced mushrooms
3 tbsp chopped green onion
2 pkgs ( 6 3/4-oz each) minute long grain and wild rice
2 1/2 cup shicken broth
2 cups whipping cream
1 cup chopped dried apricots or dried cherries
1 cup chopped pecans
1/2 tsp salt

Preheat oven to 350 degrees.
Butter a 3-quart casserole dish and set aside.

In a large saucepan melt the butter and cook the mushrooms and green onion 5 minutes.  Stir in the rice with season packets, broth, cream, fruit, 3/4s of the pecans, and the salt; mix together well.

Spoon the mixture into the prepared casserole dish; cover.

Bake casserole for 50 minutes or until tender and almost all the liquid is absorbed.  Sprinkle the remaining pecans over the casserole and continue baking 10 to 15 minutes or until the pecans are toasted.

Garnish with cherry tomatoes if desired.

Allow casserole to set for 10 minutes before serving.

Yield: 10-12 servings.

SQUASH PEANUT CRUNCH PIE

This is another of the old yellowed clippings from my late mother's recipe boxes.  This was in the early 1980s stash.

Pastry for a 9-inch crust
6 tbsp butter, divided
1/2 cup + 2 tbsp packed light brown sugar, divided
1 1/2 tsp pumpkin pie spice
2 eggs, lightly beaten
1/4 cup sour cream
1 cup cooked mashed winter squash
1 3/4 cups milk
1/4 tsp salt
1 1/2 tsp vanilla extract
1 cup chopped peanuts
whipped cream for garnish
ground nutmeg for garnish

Preheat oven to 400 degrees.  Fit pastry into a 9-inch pie pan.  Prick bottom and sides of pie crust and bake for 10 minutes; set aside to cool.

In a medium mixer bowl cream 4 tablespoons of the butter with 1/2 cup of the brown sugar and the pumpkin pie spice.  Add the eggs and mix together well.  Blend in the sour cream.  Gradually blend in the squash and the milk.  Add the salt and vanilla extract, mixing well.  Pour filling into the prepared pie crust.  Bake the pie for 15 minutes then remove from the oven.

While pie bakes, melt the remaining butter in a small saucepan.  Stir in the remaining brown sugar and cook, stirring, over low heat until the brown sugar is dissolved.  Remove mixture from the heat; add the peanuts and still to coat well.  Spoon the peanuts over the pie filling.

Lower the oven temperature to 325 degrees and return the pie to the oven.  Bake about another 40 minutes or until a butter knife inserted in the center comes out clean.

Set on a wire rack to cool completely before cutting to serve.  Top each slice with whipped cream and sprinkle with nutmeg.

Note: May use freshly cooked squash or frozen mashed squash that has been thawed.

free clipart

RICH BUTTERMILK WAFFLES

This is another old recipe from my late mother's box of recipe clippings.  I believe this is a clipping from her local newspaper during the 1960s.

3 eggs
1 1/2 cups buttermilk
1 tsp. baking soda
1 3/4 sifted all-purpose flour
1/2 cup melted margarine
2 tsp. baking powder
1/2 tsp. salt

Heat waffle baker.  Beat eggs until light and lemon colored.  Beat in buttermilk.  Mix and sift baking soda flour, baking powder and salt.  Beat in.  Stir in melted butter.  Beat well until well blended and smooth.  This makes a thin batter. Bake in hot waffle iron.  Makes 8 waffles.