OLD RECIPE CLIPPING FOR PEANUT BUTTER MERINGUE PIE

Another of the recipe clippings from mom's shoebox!  This is from our local hometown newspaper when I was growing up in Indiana.

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POCAHONTAS PIE

I just came across this recipe that I have had since the early 70s.  I used to make this and take it to my grandmother's house for our big family Thanksgiving celebrations.

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ROSALYNN'S CHEESE RING

Here is another of the old recipe clippings from my late mother's recipe shoebox.  This clipping doesn't have a date but it is easy to realize how old it is.  This was printed while Jimmy Carter was the Democratic Presidential Nominee!  Click on the picture for enlargement and easier reading.

ICE BOX ROLLS

How long has it been since you heard the term "Ice Box"?  I can still vaguely remember going into town with my family and picking up the big ice blocks and watching Dad bring them home and carry them into the house with big ice tongs.  There was a door at the bottom of the ice box where he put them.  Can you imagine how inconvenienced we would feel today if we had to do that?

This is another recipe from my Marshall Township 1955 recipe book.  This recipe was submitted by Mrs. Don Fish.  Don was a local farmer and school bus driver whose children attended our school.  I can remember him allowing us to have class parties at his farm and he would take us on hayrides in the Fall.

1 cake yeast
2 cups lukewarm water
1/2 cup sugar
4 tbsp fat
1 tsp salt
7 cups flour

Crumble yeast cake in bowl, add water, sugar, salt.  Add 1/2 of the flour, then the melted fat.  Add rest of flour.  Mold into loaf and let raise until twice its size.  Push down and put in ice box.  Use as desired.  Make into rolls and let stand 3-4 hours.  Bake 20 minutes at 420 degrees.

(I wonder if it was really 420 degrees or if that is a misprint and it was 425 degrees?)

CRANBERRY BREAD CLIPPING

This is another of the old recipe clippings with the old almanac calendar pages on the back.  This is also from my late mother's shoebox of recipe clippings.

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REMEMBER THESE?

Are you old enough to remember these calendars?  I remember my grandpa did everything according to the Farmer's Almanac and he lived by these calendars.  I was going through some old recipe clippings when I turned the recipe over and found this.  Brought back lots of memories!

Old Ad From My Hometown

This isn't a recipe but something I came across worth sharing.  This is an ad from the local newspaper in the town where I was born and grew up.  We were so excited when the Satellite opened and we had an actual "fast food" place in town.  This ad is from the mid 1960s.  Imagine buying a ten cent hamburger today!

OVEN CARAMEL CORN

This recipe was given to me many years ago by my cousin's wife.  She has been gone close to 30 years but we still enjoy her caramel corn.

2 cups brown sugar
1 cup butter
1/2 cup corn syrup
1 tsp salt
1/2 tsp 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 together.  Boil 5 minutes.  Add the soda and cream of tartar; mix well and pour over the popped corn and nuts, if using.

Bake in a large roaster pan in a 200 - 250 degree oven 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 airtight container.

MOM'S 5-CUP SALAD

I love it when I come across old recipes in my mom's handwriting.  Today I came across this recipe she had written on the back side of a sheet of notebook paper.  It is especially meaningful to me today since she passed away ten years ago today.

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PORK SPARERIBS - COUNTRY-STYLE

This is an old Ft. Worth recipe.

3 to 4 lbs country-style spareribs
oil for browning
1/3 cup chopped onion
1/2 cup water
2 tsp prepared mustard
1 cup ketchup
2 tbsp Worcestershire sauce
1/8 cup apple cider vinegar
2 tbsp brown sugar
1 tbsp flour

Heat the oil in a heavy Dutch oven and brown the ribs.

Mix the chopped onion, water, mustard, ketchup, Worcestershire sauce, vinegar, brown sugar,and flour until well blended.  Pour the sauce over the ribs and simmer until the ribs are tender and the sauce is thickened.