This is another of my old Internet articles that is being archived. Thought I would share it with you before it goes into oblivion!
Go back in time and feed your family a meal that could be one on the table in your childhood home. These recipes are nutritious, inexpensive, and tasty. Your family will love them! If you and your family love Tex-Mex, try this recipe for Old Time Three Cheese and Beef Enchiladas; they make a great family meal. If your family prefers chicken, try this old recipe for Aunt Mamie's Chicken Bake. Also included are instructions for updating the recipe to make it even healthier!
OLD TIME THREE CHEESE AND BEEF 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.
AUNT MAMIE'S CHICKEN BAKE
This recipe is from an old rural utilities co-op newsletter in Southern Indiana where we got our electricity when I was a kid growing up there. There was always a page of recipes from the locals. This is one of them from Switz City, Indiana. I like to update this recipe by using low-sodium chicken broth, whole-wheat bread slices, and butter rather than margarine. There are arguments over whether to use butter or margarine. Personally, I am on the butter side of that argument. I believe it is better to put natural products in our bodies rather than manufactured foods. However, that is a personal opinion and you should use what you are comfortable with.
1 small chicken, cooked and boned
12 slices bread
2 cups chicken broth
2 eggs
2 cans chicken noodle soup
2 cans cream of mushroom soup
2 cups cracker crumbs
1 stick melted margarine
Mix the first six ingredients and put in a large pan. Mix cracker crumbs with margarine and put over top of chicken mixture. Bake at 350 degrees F for 45 minutes.
Enjoy!
Thursday, January 31, 2013
Sunday, January 27, 2013
Celebrate Fall with these Apple Recipes: Apple Walnut Cake and Apple Pecan Buckle
Another of my 3-year-old Internet articles that's going into the archives. It has made several web appearances in the last three years and I am ready to bury it. I know it is a little out of season but these are good old-fashion apple recipes so I wanted to share with you before dumping into the archives.
As the produce section of your local grocery store and the farmers markets start to be stocked with that All-American fall staple, apples, we thought it would be good to bring out a couple of our favorite apple recipes. The Apple Walnut Cake with Brown Sugar Icing bakes in a tube pan and makes 15 to 18 delicious cake slices. The Apple and Pecan Buckle has a wonderful pecan struesel for crunch and flavor.
APPLE WALNUT CAKE WITH BROWN SUGAR ICING
1 1/4 cups canola oil
2 cups sugar
3 eggs
1 tsp baking soda
3 cups all-purpose flour
2 tsp vanilla extract
1 cup walnuts
3 cups chopped sweet apples
Preheat oven to 325 degrees. Grease bottom and sides of a tube pan and set aside.
In a large mixing bowl mix the oil and sugar together well. Add the eggs and vanilla extract to the mixture and stir. Mix the baking soda into the flour and add flour to the liquid mixture. Mix well. Stir in the apples and walnuts. Pour the batter evenly into the prepared tube pan.
Bake at 325 degrees for 1 hour and 15 minutes.
Cool for several minutes before removing from pan to cool completely then frost with the following:
ICING:
1 stick butter
1 cup firmly packed brown sugar
1/4 cup evaporated milk
Combine the butter, brown sugar, and milk in a small saucepan. Cook for 2 1/2 to 3 minutes until butter is melted and sugar is dissolved. Spread over the top of the cake.
APPLE AND PECAN BUCKLE
STREUSEL:
1 1/4 cups pecan halves
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 stick cold butter, cut into pieces
2 1/2 tsp ground cinnamon
BATTER:
1 stick butter, softened
1 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 large egg
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
1 cup milk
1 1/2 lb Granny Smith apples, peeled, cored, cut into 1/4-inch thick wedges
2 tbsp butter
Powdered sugar for garnish, if desired
Preheat oven to 350 degrees. Lightly coat a 13 x 9-inch baking dish with nonstick cooking spray; set aside.
STREUSEL: Spread the pecans out on a rimmed baking sheet. Bake at 350 degrees for 8 to 10 minutes to toast. Stir once during the baking. When cooled, chop coarsely. In a medium bowl, using your fingers, mix together the flour, brown sugar, butter, and cinnamon until crumbly. Stir in the chopped pecans.
BATTER: Increase the oven temperature to 375 degrees.
In a large mixer bowl, with mixer on medium-high speed, beat the butter, sugar, baking powder, and salt until light and fluffy. Beat in the egg and vanilla until well blended. Add the flour in three additions alternating with the milk. Beat just to blend.
Spread 2 cups of the batter in the prepared pan. Sprinkle with half the streusel mixture. Top the streusel with the apple wedges; dot with the remaining batter. Sprinkle with the rest of the streusel.
Bake 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Remove pan to a wire rack to cool.
Serve dusted with powdered sugar, if desired.
Enjoy!
APPLE WALNUT CAKE WITH BROWN SUGAR ICING
1 1/4 cups canola oil
2 cups sugar
3 eggs
1 tsp baking soda
3 cups all-purpose flour
2 tsp vanilla extract
1 cup walnuts
3 cups chopped sweet apples
Preheat oven to 325 degrees. Grease bottom and sides of a tube pan and set aside.
In a large mixing bowl mix the oil and sugar together well. Add the eggs and vanilla extract to the mixture and stir. Mix the baking soda into the flour and add flour to the liquid mixture. Mix well. Stir in the apples and walnuts. Pour the batter evenly into the prepared tube pan.
Bake at 325 degrees for 1 hour and 15 minutes.
Cool for several minutes before removing from pan to cool completely then frost with the following:
ICING:
1 stick butter
1 cup firmly packed brown sugar
1/4 cup evaporated milk
Combine the butter, brown sugar, and milk in a small saucepan. Cook for 2 1/2 to 3 minutes until butter is melted and sugar is dissolved. Spread over the top of the cake.
APPLE AND PECAN BUCKLE
STREUSEL:
1 1/4 cups pecan halves
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 stick cold butter, cut into pieces
2 1/2 tsp ground cinnamon
BATTER:
1 stick butter, softened
1 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 large egg
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
1 cup milk
1 1/2 lb Granny Smith apples, peeled, cored, cut into 1/4-inch thick wedges
2 tbsp butter
Powdered sugar for garnish, if desired
Preheat oven to 350 degrees. Lightly coat a 13 x 9-inch baking dish with nonstick cooking spray; set aside.
STREUSEL: Spread the pecans out on a rimmed baking sheet. Bake at 350 degrees for 8 to 10 minutes to toast. Stir once during the baking. When cooled, chop coarsely. In a medium bowl, using your fingers, mix together the flour, brown sugar, butter, and cinnamon until crumbly. Stir in the chopped pecans.
BATTER: Increase the oven temperature to 375 degrees.
In a large mixer bowl, with mixer on medium-high speed, beat the butter, sugar, baking powder, and salt until light and fluffy. Beat in the egg and vanilla until well blended. Add the flour in three additions alternating with the milk. Beat just to blend.
Spread 2 cups of the batter in the prepared pan. Sprinkle with half the streusel mixture. Top the streusel with the apple wedges; dot with the remaining batter. Sprinkle with the rest of the streusel.
Bake 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Remove pan to a wire rack to cool.
Serve dusted with powdered sugar, if desired.
Enjoy!
Saturday, January 26, 2013
OLD RECIPE FOR CINNAMON CANDY
This is another of the recipes from the Marshall Township PTA 1955 cookbook. This recipe was contributed by Mrs. Lloyd Houpt. Mrs. Houpt had a daughter in my class so I got to know her pretty well. Her daughter Patty was my classmate grades 1 through 12. We were good friends and shared a room on our Senior Trip to Washington, DC and NYC. Patty is a member of my facebook Grandma's Vintage Recipes page. Mrs. Houpt later become one of the "cafeteria ladies" at the school. When my daughter attended this same school, she loved seeing Mrs. Houpt everyday.
2 cups sugar
1/4 lb butter
3/4 cup milk
3 tbsp. white syrup
1 tbsp. vanilla extract
Boil until it forms a soft ball in water. Remove from heat, pour into mixer and beat until smooth. Let stand until cool enough to knead with hands. Pour out on wax paper and form into roll and sprinkle with cinnamon.
This chart was on the page facing this recipe.
2 cups sugar
1/4 lb butter
3/4 cup milk
3 tbsp. white syrup
1 tbsp. vanilla extract
Boil until it forms a soft ball in water. Remove from heat, pour into mixer and beat until smooth. Let stand until cool enough to knead with hands. Pour out on wax paper and form into roll and sprinkle with cinnamon.
This chart was on the page facing this recipe.
Friday, January 25, 2013
PERSIMMON PUDDING (SWEET MILK)
You have to be from Southern Indiana to understand all the hoopla over persimmon pudding. I know there are many persimmon pudding recipes on this site but here is another one anyway. This is an old 1950s recipe clipping in honor of the annual Mitchell, Indiana Persimmon Festival.
Thursday, January 24, 2013
Delight Your Family with this Old Fashion Meal
This internet article was first published in August 2010 and will be archived in the morning. Sharing it with you before I bury it in the archives!
Surprise and delight your family with this meal made entirely from vintage recipes. From a refreshing 7-UP gelatin salad to Honey BBQ Shredded Pork Sandwiches to a finish of Buttermilk Pound Cake served with fresh berries, this is a meal that will get rave reviews! Make this an old-fashion (to some people) dinner with the family all together around the table. Enjoy a great meal and some wonderful conversation.
BECKY'S 7-UP SALAD
1 pkg (4 serving size) lime gelatin
2 cups boiling water
8 oz cream cheese
2 cups 7-UP
1 cup crushed pineapple, drained
1/2 cup chopped pecans
1 cup miniature marshmallows
Dissolve the gelatin in the boiling water until all gelatin is dissolved. Add the cream cheese and stir until melted. Add the 7-UP, stir and refrigerate. When the mixture is partially set, fold in the pineapple, pecans, and marshmallows. Return to the refrigerator until completely set. This makes a pretty molded salad.
AWARD WINNING HONEY BBQ SHREDDED PORK
1 pork shoulder or picnic roast (remove visible fat)
1 1/4 cups ketchup
1 cup chopped celery
1 cup chopped onion
1/4 cup water
1/3 cup honey
2 tbsp lemon juice
3 tbsp white vinegar
3 tbsp Worcestershire sauce
2 tbsp dry mustard
1 tsp salt
1/2 tsp black pepper
Crusty rolls for serving
Place pork roast in a 9 x 13-inch baking pan. Combine remaining ingredients, except rolls. Pour mixture over the roast. Cover pan with foil and place in a preheated 300 degree oven for 3 to 3 1/2 hours. Shred the meat using two forks. Remove all the bone and skin. Stir meat with the sauce and serve in crusty rolls.
NOTE: For today's busy cooks, you can adapt this recipe by using a slow cooker while you are away from home or just to keep from using the oven.
BUTTERMILK POUND CAKE
3 sticks margarine
2 1/2 cups sugar
4 eggs
1/2 tsp soda
1/2 tsp salt
3 1/2 cups flour
1 cup buttermilk
1 tsp lemon flavoring
1 tsp vanilla extract
fresh berries for serving, if desired
Cream margarine and sugar until light; add eggs, 1 at a time, mixing well after each addition. Mix the soda, salt, and flour together well. add flour mixture to the creamed mixture alternately with the buttermilk. Stir in the lemon flavoring and vanilla extract. Pour batter into a lightly greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Serve topped with fresh berries, if desired.
Enjoy!
Surprise and delight your family with this meal made entirely from vintage recipes. From a refreshing 7-UP gelatin salad to Honey BBQ Shredded Pork Sandwiches to a finish of Buttermilk Pound Cake served with fresh berries, this is a meal that will get rave reviews! Make this an old-fashion (to some people) dinner with the family all together around the table. Enjoy a great meal and some wonderful conversation.
BECKY'S 7-UP SALAD
1 pkg (4 serving size) lime gelatin
2 cups boiling water
8 oz cream cheese
2 cups 7-UP
1 cup crushed pineapple, drained
1/2 cup chopped pecans
1 cup miniature marshmallows
Dissolve the gelatin in the boiling water until all gelatin is dissolved. Add the cream cheese and stir until melted. Add the 7-UP, stir and refrigerate. When the mixture is partially set, fold in the pineapple, pecans, and marshmallows. Return to the refrigerator until completely set. This makes a pretty molded salad.
AWARD WINNING HONEY BBQ SHREDDED PORK
1 pork shoulder or picnic roast (remove visible fat)
1 1/4 cups ketchup
1 cup chopped celery
1 cup chopped onion
1/4 cup water
1/3 cup honey
2 tbsp lemon juice
3 tbsp white vinegar
3 tbsp Worcestershire sauce
2 tbsp dry mustard
1 tsp salt
1/2 tsp black pepper
Crusty rolls for serving
Place pork roast in a 9 x 13-inch baking pan. Combine remaining ingredients, except rolls. Pour mixture over the roast. Cover pan with foil and place in a preheated 300 degree oven for 3 to 3 1/2 hours. Shred the meat using two forks. Remove all the bone and skin. Stir meat with the sauce and serve in crusty rolls.
NOTE: For today's busy cooks, you can adapt this recipe by using a slow cooker while you are away from home or just to keep from using the oven.
BUTTERMILK POUND CAKE
3 sticks margarine
2 1/2 cups sugar
4 eggs
1/2 tsp soda
1/2 tsp salt
3 1/2 cups flour
1 cup buttermilk
1 tsp lemon flavoring
1 tsp vanilla extract
fresh berries for serving, if desired
Cream margarine and sugar until light; add eggs, 1 at a time, mixing well after each addition. Mix the soda, salt, and flour together well. add flour mixture to the creamed mixture alternately with the buttermilk. Stir in the lemon flavoring and vanilla extract. Pour batter into a lightly greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Serve topped with fresh berries, if desired.
Enjoy!
Wednesday, January 23, 2013
OLD RECIPE CLIPPING FOR A PINEAPPLE CAKE
This is another old yellowed recipe clipping from my mother's 1950s recipe clippings.
Monday, January 21, 2013
A COLLECTION OF OLD-TIME HOUSEHOLD HINTS
Going through the archives of some of my old articles I wrote for internet publications, I came across this one tonight and thought you might enjoy it. It is full of fun household hints.
I love collecting recipes, cookbooks and household hints. Below are a list of old-fashioned household hints I collected from the back of an old cookbook. They are interesting, sometimes funny and some are still practical for today. They are written exactly as they were in the book. I hope you will enjoy reading them. And who knows, you just might learn a thing or two.
1. To keep nuts from sinking to the bottom of cake or bread batter, shake them in a paper bag with a pinch or two of flour.
2. Do not discard worn pillow slips. Cut a small hole in the seamed end and slip it over a hanger as protection for clothes.
3. Use cotton swabs dipped in lukewarm soap or detergent suds to clean the grooves of carved furniture.
4. Potatoes soaked in salt water for 20 minutes before baking will bake more rapidly.
5. A pie crust will be more easily made and better if all the ingredients are cool.
6. To cut fresh bread easily, cut with a hot knife.
7. Tablecloths and sheets should be folded crosswise occasionally. It will make them last longer.
8. To prevent the iron from sticking, add a little salt to the starch.
9. To remove iodine stains from linens rub the stained area with a slice of lemon.
10. Fruit stains may be removed with a strong solution of borax, or the stain moistened with water, rubbed with borax, and boiling water poured through.
11. Measure a cupful of whipped cream after it is whipped.
12. To avoid lumps in batter, add a pinch of salt to the flour before it is wet.
13. To cream butter and sugar, warm a bowl, put the butter in, then sieve the sugar on top. Beat until the mixture is like whipped cream.
14. To improve the flavor of old potatoes, add a little sugar to the water in which they are boiled.
15. To keep lint from clinging to blue jeans and corduroys, add a half cup of vinegar to each wash load.
16. Bury the yeast cake in salt and it will keep for some time.
17. Heat lemons well before using and there will be twice as much juice.
18. To prevent cakes from burning, sprinkle salt in the oven under the baking pans.
19. Never beat egg-whites in an aluminum pan, it is sure to darken them.
20. If egg yolks become stringy after being added to hot puddings, especially tapioca, use a beater; the lumps will adhere to the beater, and leave the pudding smooth. 21. When baking a milk pudding, place the dish in a pan of water in the oven. This prevents the pudding from burning or boiling over.
22. A well-beaten white of egg added to mashed potatoes will add to the looks and taste of the dish.
23. When bread is baking, a small dish of water in the oven will help to keep the crust from getting too hard.
24. To draw out the salt from salted fish, add a glass of vinegar to the water in which the fish is soaking.
25. Add 1/4 teaspoon baking soda to cranberries while cooking and they will not require much sugar.
26. To keep milk or cream from souring in hot weather, stir in a small quantity of bicarbonatge of soda.
27. All seasonings should be added gradually to soup, or the flavor may be too strong.
28. A little finely grated cheese added to thin soup improves the taste immensely.
29. If parsley is washed with hot water, instead of cold, it retains its flavor and is easier to chop.
30. To prevent the odor of boiling ham or cabbage permeating the house, add a little vinegar to the water in which they are boiled.
There you have it, folks. Old-fashioned tips for everyday use. I especially like #26. However, I'm sure that was very important to folks many years ago. But there are some tips that are still quite useful today, number 29 for example. Anyway, it is fun to share these tips with you.
1. To keep nuts from sinking to the bottom of cake or bread batter, shake them in a paper bag with a pinch or two of flour.
2. Do not discard worn pillow slips. Cut a small hole in the seamed end and slip it over a hanger as protection for clothes.
3. Use cotton swabs dipped in lukewarm soap or detergent suds to clean the grooves of carved furniture.
4. Potatoes soaked in salt water for 20 minutes before baking will bake more rapidly.
5. A pie crust will be more easily made and better if all the ingredients are cool.
6. To cut fresh bread easily, cut with a hot knife.
7. Tablecloths and sheets should be folded crosswise occasionally. It will make them last longer.
8. To prevent the iron from sticking, add a little salt to the starch.
9. To remove iodine stains from linens rub the stained area with a slice of lemon.
10. Fruit stains may be removed with a strong solution of borax, or the stain moistened with water, rubbed with borax, and boiling water poured through.
11. Measure a cupful of whipped cream after it is whipped.
12. To avoid lumps in batter, add a pinch of salt to the flour before it is wet.
13. To cream butter and sugar, warm a bowl, put the butter in, then sieve the sugar on top. Beat until the mixture is like whipped cream.
14. To improve the flavor of old potatoes, add a little sugar to the water in which they are boiled.
15. To keep lint from clinging to blue jeans and corduroys, add a half cup of vinegar to each wash load.
16. Bury the yeast cake in salt and it will keep for some time.
17. Heat lemons well before using and there will be twice as much juice.
18. To prevent cakes from burning, sprinkle salt in the oven under the baking pans.
19. Never beat egg-whites in an aluminum pan, it is sure to darken them.
20. If egg yolks become stringy after being added to hot puddings, especially tapioca, use a beater; the lumps will adhere to the beater, and leave the pudding smooth. 21. When baking a milk pudding, place the dish in a pan of water in the oven. This prevents the pudding from burning or boiling over.
22. A well-beaten white of egg added to mashed potatoes will add to the looks and taste of the dish.
23. When bread is baking, a small dish of water in the oven will help to keep the crust from getting too hard.
24. To draw out the salt from salted fish, add a glass of vinegar to the water in which the fish is soaking.
25. Add 1/4 teaspoon baking soda to cranberries while cooking and they will not require much sugar.
26. To keep milk or cream from souring in hot weather, stir in a small quantity of bicarbonatge of soda.
27. All seasonings should be added gradually to soup, or the flavor may be too strong.
28. A little finely grated cheese added to thin soup improves the taste immensely.
29. If parsley is washed with hot water, instead of cold, it retains its flavor and is easier to chop.
30. To prevent the odor of boiling ham or cabbage permeating the house, add a little vinegar to the water in which they are boiled.
There you have it, folks. Old-fashioned tips for everyday use. I especially like #26. However, I'm sure that was very important to folks many years ago. But there are some tips that are still quite useful today, number 29 for example. Anyway, it is fun to share these tips with you.
Back in the day!
Sunday, January 20, 2013
SEA FOAM FROSTING
This is another recipe from the Marshall Township PTA 1955 Cookbook. This recipe was submitted by a student, Brenda Manion.
2 cups brown sugar
1 cup water
2 egg whites
Boil brown sugar and water until it makes a soft ball in cold water, then pour slowly into stiff egg whites and beat until stiff enough to spread.
2 cups brown sugar
1 cup water
2 egg whites
Boil brown sugar and water until it makes a soft ball in cold water, then pour slowly into stiff egg whites and beat until stiff enough to spread.
Saturday, January 19, 2013
(POPCORN) CARAMEL CRISP
Since today is National Popcorn Day, I am posting this old clipping from the 1950s for a caramel corn. The writer appears to have had it for awhile so I have no idea how old it is but rest assured it is old! You can click on the picture to enlarge for easier reading.
Friday, January 18, 2013
ROLLED BUTTERMILK DUMPLINGS
Another recipe from the 1955 Marshall Township PTA cookbook. This recipe was submitted by Mrs. Ray Fry.
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
Sift flour, measure and sift 3 times with baking powder, soda, and salt. Add buttermilk and mix ligtly with a fork. Turn out on a floured board, knead lightly 4 or 5 times and roll to 1/4 inch thickness. Cut into rectangular 1 x 3 inch pieces with floured knife. Drop into boiling broth, cover and gently boil for 12 minutes. Do not uncover during cooking. Serve immediately. Makes about 12 dumplings, or 4 servings.
Interesting item below is on the bottom of the "dumpling" page!
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
Sift flour, measure and sift 3 times with baking powder, soda, and salt. Add buttermilk and mix ligtly with a fork. Turn out on a floured board, knead lightly 4 or 5 times and roll to 1/4 inch thickness. Cut into rectangular 1 x 3 inch pieces with floured knife. Drop into boiling broth, cover and gently boil for 12 minutes. Do not uncover during cooking. Serve immediately. Makes about 12 dumplings, or 4 servings.
Interesting item below is on the bottom of the "dumpling" page!
Click on picture for easier reading.
Wednesday, January 16, 2013
DELICIOUS LASAGNA
8 oz lasagna noodles, prepared according to pkg directions
1 lb Italian sausage
1/2 lb ground beef
1 cup chopped yellow onion
2 garlic cloves, minced
2 tsp granulated sugar
1 tbsp salt
1 1/2 tsp dried basil
1/2 tsp fennel seed
1/4 tsp black pepper
1 can (28-oz) diced tomatoes
2 cans (6-oz) tomato paste
1 egg, beaten
1 container (15-oz) ricotta cheese
1 tbsp dried parsley flakes
1/2 tsp salt
1 cup sliced ripe olives
1 lb Mozzarella cheese, grated
3/4 cup Parmesan cheese, grated
Drain the cooked lasagna.
Cook the sausage and ground beef; drain excess fat. Add the onion and garlic, cook, stirring, for 5 minutes. Add next seven ingredients and simmer 20 minutes.
While the above simmers, combine the egg, ricotta cheese, parsley flakes, and salt.
To assemble lasagna, spread 1 1/2 cups of the meat sauce in the bottom of 9 x 13-inch baking dish or pan. Layer a third of the lasagna noodles over the meat sauce. Top with 1/3 of the meat sauce, 1/3 of the ricotta mixture, 1/3 of the sliced olives, 1/3 of the Mozzarella, and 1/3 of the Parmesan cheese. Repeat layering to use remaining ingredients. Cover with aluminum foil and bake at 375 degrees for 25 minutes. Remove foil and bake uncovered another 25 minutes. Remove from oven and let stand for 10 minutes before cutting to serve.
Yield: 8 to 10 servings
1 lb Italian sausage
1/2 lb ground beef
1 cup chopped yellow onion
2 garlic cloves, minced
2 tsp granulated sugar
1 tbsp salt
1 1/2 tsp dried basil
1/2 tsp fennel seed
1/4 tsp black pepper
1 can (28-oz) diced tomatoes
2 cans (6-oz) tomato paste
1 egg, beaten
1 container (15-oz) ricotta cheese
1 tbsp dried parsley flakes
1/2 tsp salt
1 cup sliced ripe olives
1 lb Mozzarella cheese, grated
3/4 cup Parmesan cheese, grated
Drain the cooked lasagna.
Cook the sausage and ground beef; drain excess fat. Add the onion and garlic, cook, stirring, for 5 minutes. Add next seven ingredients and simmer 20 minutes.
While the above simmers, combine the egg, ricotta cheese, parsley flakes, and salt.
To assemble lasagna, spread 1 1/2 cups of the meat sauce in the bottom of 9 x 13-inch baking dish or pan. Layer a third of the lasagna noodles over the meat sauce. Top with 1/3 of the meat sauce, 1/3 of the ricotta mixture, 1/3 of the sliced olives, 1/3 of the Mozzarella, and 1/3 of the Parmesan cheese. Repeat layering to use remaining ingredients. Cover with aluminum foil and bake at 375 degrees for 25 minutes. Remove foil and bake uncovered another 25 minutes. Remove from oven and let stand for 10 minutes before cutting to serve.
Yield: 8 to 10 servings
file photo
TEXAS POPULAR FRIED CHICKEN
1 chicken, cut-up
3/4 cup flour
1/4 cup yellow cornmeal
1 tsp chili powder
1/4 cup Parmesan cheese
1 cup buttermilk
1/2 cup butter, melted
Preheat oven to 375 degrees.
In a bowl, combine the flour, cornmeal, chili powder, Parmesan cheese, buttermilk, and butter to make a batter. Dip the chicken pieces in the mixture and place in a baking dish that has been lightly greased.
Place the chicken in the oven and bake at 375 degrees for 1 hour or until juices run clear.
Yield: 6 servings
3/4 cup flour
1/4 cup yellow cornmeal
1 tsp chili powder
1/4 cup Parmesan cheese
1 cup buttermilk
1/2 cup butter, melted
Preheat oven to 375 degrees.
In a bowl, combine the flour, cornmeal, chili powder, Parmesan cheese, buttermilk, and butter to make a batter. Dip the chicken pieces in the mixture and place in a baking dish that has been lightly greased.
Place the chicken in the oven and bake at 375 degrees for 1 hour or until juices run clear.
Yield: 6 servings
Saturday, January 12, 2013
Contest Winner
Thanks to all who commented over the last couple of days. Today I put all the names together and had my granddaughter Samantha draw a name. The name she drew was Judy R. Judy if you will message me with your information, I will get the booklet mailed to you this coming week. You can send me a private email at gvgrandmalinda@yahoo.com if you don't want to publicly post your information here.
Thanks again to all who participated. I am clearing out a lot of stuff and will offer more later. Neither of my girls are big recipe collectors so I prefer to share these things with those of you who are.
Linda
Thanks again to all who participated. I am clearing out a lot of stuff and will offer more later. Neither of my girls are big recipe collectors so I prefer to share these things with those of you who are.
Linda
Tuesday, January 8, 2013
OLD RECIPE CLIPPING FOR A "GERMAN'S" SWEET CHOCOLATE CAKE
Another old clipping from my late mother's recipe clipping boxes. There is nothing on the back side or elsewhere to indicate any time period. However it is my guess it is from the 1960s based on the box I found it in.
Click on the picture to enlarge for easier reading.
NOTES: I have no idea what "either elegant recipe below" was!
I also have no idea about the mocha variation.
NOTES: I have no idea what "either elegant recipe below" was!
I also have no idea about the mocha variation.
Monday, January 7, 2013
BURNECE'S BAKING POWDER BISCUITS
This is one of the recipes from the Marshall Township PTA Cook Book I posted the picture of yesterday. This recipe was from Burnece McDonald, a lady very active in our school community. Her son Bill was in my class. I am posting this today in memory of Burnece.
2 cups sifted flour
2 1/2 tsp. baking powder
1/3 cup shortening
3/4 cup milk
1 tsp. salt
Sift dry ingredients and cut in shortening. Add milk gradually. Mix to a soft dough and knead slightly. Roll to 1/2 inch thickness, place on ungreased baking sheet. Bake in 450 degree oven for 12 - 15 minutes.
2 cups sifted flour
2 1/2 tsp. baking powder
1/3 cup shortening
3/4 cup milk
1 tsp. salt
Sift dry ingredients and cut in shortening. Add milk gradually. Mix to a soft dough and knead slightly. Roll to 1/2 inch thickness, place on ungreased baking sheet. Bake in 450 degree oven for 12 - 15 minutes.
Sunday, January 6, 2013
MARSHALL TOWNSHIP PTA COOKBOOK 1955
I found this cookbook from my school's PTA when I was in third grade. It is in very good condition, my mom took good care of everything. I will be posting recipes, information, etc from this book quite often and just thought you would enjoy seeing it. I love this ad for Kirby Vacuum Cleaners on the second page. I don't even remember when the phone numbers were just 4 numbers without preceding letters.
Thursday, January 3, 2013
VERY OLD RECIPE FOR PERSIMMON PIE
Unfortunately my mother cut the dates off a lot of her old recipe clippings. Of course I'm sure she never thought I would be using them and sharing them like I do. But I know this is an old one! Whoever put this in the paper said they found it in an old, old cookbook. I turned the clipping over and found the phone numbers below for a local business. I know some of you will remember phone numbers like these but many of you won't. Guess I am giving away my age because I remember them well.
Click on picture for easy reading.
