1952 MACARONI SALAD FROM BETTER HOMES AND GARDENS

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DEEP DISH BLUEBERRY PIE

1 1/4 cup sugar
1/3 cup quick-cooking tapioca
6 cups fresh blueberries
1 orange, juiced (use juice only)
pastry for 2-crust pie
1 egg
1 tbsp milk

Preheat oven to 375 degrees.
Line a 9-inch deep dish pie pan with a sheet of pastry.

In a large bowl, too the sugar, tapioca, berries, and juice together; pour into the pastry lined-pie pan. Top filling with the second sheet of pastry. Trim pastry edges and crimp together to seal tight.  Using a knife, cut 5 or 6 small slits in the top pastry to vent.

Beat the egg and milk in a small bowl to make an egg wash. Brush mixture over the top of the pie.

Place pie in preheated oven and bake at 375 degrees for 45 to 50 minutes until filling is bubbly and the crust is a golden brown.

Remove from oven and allow to cool in pan on a wire rack before cutting to serve.

Note: File photo

MARSHMALLOW FUDGE BROWNIES

This is an old Hershey's recipe. Yummy treats I have loved for years.

2/3 cup cocoa
4 tbsp shortening
1 cup butter
4 eggs
2 cups sugar
1 tbsp vanilla
1/4 tsp salt
1 cup all-purpose flour
1 cup chopped walnuts

Frosting:
2/3 cup cocoa
4 tbsp shortening
1 cup butter
2 eggs
1 tbsp vanilla
3 3/4 cups confectioners' sugar
4 cups miniature marshmallows

Preheat oven to 350 degrees.
Line a 9 x 13-inch pan with parchment paper or foil leaving some extended on both ends (to lift brownies from pan later). Grease the  paper/foil.

In a large saucepan, combine the cocoa, shortening, and butter; heat over low heat, stirring occasionally, until melted and smooth. Remove mixture from the heat. Beat in the eggs, sugar, vanilla, and salt until well blended. Stir in the flour, mixing well. Fold in the walnuts.

Spread batter evenly into the prepared pan. Bake at 350 degrees for 25 to 30 minutes (do not over bake). Remove from oven and cool completely in pan on a wire rack.

To make the frosting:
In a medium saucepan, combine the first 3 frosting ingredients. Heat over low heat until shortening and butter are melted and mixture is smooth.

Remove mixture from the heat and beat in the eggs, vanilla, and sugar until smooth; stir in the marshmallows.
Pour the warm frosting over the cooled brownies. Refrigerate for a few hours before cutting.

Note: File Photo

1968 RECIPE FOR GLAZED NUTS

This little recipe book stated that glazed almonds were a favorite treat in the late 1960s because they didn't require a candy thermometer and were less work than making nut brittle. This recipe has been updated to include other nuts as well.

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BUTTERMILK BAKED CHICKEN

This is not a vintage recipe but since chicken like this is becoming more and more obsolete as everyone goes to boneless skinless chicken breasts, I am putting it here. This recipe is from the Neelys.

2 cups buttermilk
juice of 1/2 a lemon
1 tbsp hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 garlic cloves, smashed
kosher salt and black pepper
1 (3 lb) chicken, rinse and cut into 8 pieces and pat dry
2 cups crushed cornflakes
3/4 cup grated Parmesan cheese
2 tsp chopped fresh thyme

In a large bowl, combine the buttermilk, lemon juice, hot sauce, onion, thyme sprigs, garlic, salt and pepper; add chicken and coat with mixture. Place plastic wrap over bowl and refrigerate 3 up to 12 hours.

Preheat oven to 400 degrees.
Fit a sheet pan with a wire rack; spray with nonstick cooking spray. Set aside.

Combine the crushed cornflakes, Parmesan cheese, and the chopped thyme; season with salt and pepper.

Remove chicken from marinade and allow excess to drip off. Coat with the cornflake mixture, pressing with fingers to adhere crumbs.

Place chicken on the prepared wire rack pan and bake at 400 degrees for 45 minutes.

TUNA SALAD IN A POPOVER BOWL

This is a recipe I got in the early 1980s. It is from a collection called My Great Recipes.

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ORANGE-ALMOND SNACK BALLS

This is another of my old recipes I have had so long I can't remember where I got it. Yummy little treats.

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CREAMY CHEESE PUDDING

This recipe is from my 1970s Jello Pudding Cookbook.

1 pkg (8-oz) cream cheese, softened
2 cups cold milk
1 pkg (4-serving size) Jell-O instant pudding - lemon, butter pecan, coconut cream, vanilla or pineapple cream flavor

Beat cream cheese until very soft. Gradually add 1/2 cup of the milk and blend until smooth. Add the remaining milk and pudding mix. Beat slowly with rotary beater or at lowest speed of electric mixer until well blended, about 2 minutes. Pour immediately into individual dessert dishes and chill. Top each serving with a spoonful of jam, or sprinkle with nutmeg, if desired. Makes 6 servings.

BUDGET BAKE

When I was a child growing up in Southern Indiana we got our electricity from a Rural Electric Co-op. We got monthly newsletters from the co-op full of information and recipes sent in by readers. This is one of those recipes.

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FLAVORED ICE CUBES

How many of you still use ice cube trays today? Here are some interesting variations. Click on the picture to enlarge for easier reading.

HOMINY SALAD

I have had this recipe for so very long I have no idea where I got it. I met a lady when I lived in New Mexico that worked in a restaurant and shared a lot of recipes. Perhaps I got it from her.

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SPINACH AND YOGURT SOUP

This is a recipe card from an old recipe collection I got years ago.

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PUDDING SWIRL

This recipe is from my 1970s JELL-O Pudding Cookbook.

1 pkg (4-serving size) Jell-O instant pudding, any flavor
2 cups cold milk
1 cup thawed Cool Whip non-dairy whipped topping

Prepare pudding mix with milk as directed on the package. Let stand for 5 minutes. Add the whipped topping to the pudding and stir through for a marbled effect. Garnish with additional whipped topping, if desired.

Yield: 6 servings.