FRIED CHICKEN FAR EAST STYLE

Remember all the Crisco shortening commercials? Here is an old one with a chicken recipe. Click on the picture to enlarge for easier reading.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

This is a recipe I received from a friend. No, it is not an old-fashion or vintage recipe but it is one I wanted to save to I am posting here on my blog. If you follow my blogs you know I do not eat chicken but my family does. I think they and possibly some of you would love it.

2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.

MELT IN YOUR MOUTH BISCUITS

Click on recipe to enlarge for easier reading.

1950s MARSHMALLOW FROSTING

I love it that my mom saved so many recipe clippings. This is a Karo Ad clipped from the early 1950s. Click on the picture to enlarge for easier reading.

Some can't get this to enlarge so here is the recipe:

1/4 tsp salt

2 egg whites

1/4 cup sugar

1/4 cup Karo syrup

1 1/4 tsp vanilla

Add salt to egg whites and beat with rotary beater until mixture forms soft peaks. Gradually add sugar, 1 tablespoon at a time, beating until smooth and glossy. Slowly add KARO, beating thoroughly after each addition, until firmly peaked. Fold in vanilla. If desired, tint with food coloring. Enough to frost two 9-inch layers.

Frosting Variations: Sprinkle with 1 cup coconut, or omit vanilla and add 2 tablespoons grated lemon or orange rind.

CABBAGE FRITTERS

I have not yet tried this recipe but I intend to soon as cabbage is one of my favorite foods. This recipe was sent to me from a friend who got it from Nell's Old Fashion Recipes.

2 1/2 cups cabbage, finely chopped or grated
1/4 cup finely chopped onion
1/4 cup crumbled cooked bacon
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 eggs, lightly beaten
1/4 cup vegetable oil

In a mixing bowl, combine all ingredients except oil; mix well.
In a large skillet over medium heat, heat vegetable oil. Drop heaping tablespoons of batter into skillet; be sure not to overcrowd. I flatten then out with the back of spoon. Cook 2 to 3 minutes per side, or until golden. Remove to a paper towel-lined platter; repeat with remaining batter. Serve immediately.

TAMALE BALLS

This is an old Hoosier recipe. Did I get this from your mom, Julie Evans Brassfield?

1 lb ground beef
1 lb ground sausage
1/4 tsp minced garlic
1 tbsp chili powder
1/3 cup cornmeal
1/2 cup flour
3/4 cup tomato juice + 5 cups tomato juice

Mix the beef, sausage, garlic, chili powder, cornmeal, flour, and the 3/4 cup tomato juice. Make into small balls. Cook in the 5 cups tomato juice over low heat for 1 1/2 hours.

EASY LEMON CHEESECAKE

This recipe is from a 1970s Jell-O Pudding recipe booklet.

Crust:
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter

Preheat oven to 350 degrees.

Combine the crumbs, sugar and butter; mix well. Press the mixture firmly on the bottom and up sides (to within 1-inch of the top) of a 9 or 10-inch springform pan. Bake at 350 degrees for 8 minutes until lightly browned. Remove from oven and set aside to cool.

Filling:
2 packages (8 oz. each) cream cheese, softened
4 cups cold milk
2 packages (4-serving) Jell-O instant pudding - lemon flavor

Beat the cream cheese in large bowl until smooth. Gradually add 1 cup of the milk, blending until mixture is very smooth. Add remaining milk and the pudding mix. Beat with rotary beater just until well blended, about 1 minute. Pour carefully into crumb-lined pan. Chill until firm, about 3 hours. Garnish as desired.

NIGHT-BEFORE BAKED FRENCH TOAST

1 large loaf French bread, slice in 1-inch slices
8 large eggs
3 cups milk
4 teaspoons sugar
1 teaspoon vanilla
butter

Night before: Grease a 9X13 inch baking dish. Lightly butter 1 side of each bread slice, put in baking dish, buttered side up. Beat the eggs together with the remaining ingredients and pour mixture over the bread slices in dish. Cover cover tightly and refrigerate overnight. In the morning, bake, uncovered at 350 degrees for 45 to 50 minutes or until puffy and browned. Serve with warm maple syrup or fruit sauce. Serves 8.

For variety: Mix some brown sugar with some butter and place in bottom of pan and add bread slices over that. May also add chopped nuts. For richer toast substitute some of the milk with half-and-half cream.

Note: File Photo

BUTTERMILK CINNAMON BREAD

Note: This makes 2 regular-size loaves or 5 mini loaves.

Batter:
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup melted lard OR vegetable oil
1 3/4 cups sugar
1 pint buttermilk

Topping:
3/4 cup sugar
1 tablespoon cinnamon
3 tablespoons chopped walnuts if desired

In a large mixing bowl combine the flour, soda, and salt.
In a medium mixing bowl combine the lard or oil and sugar. Add the eggs and mix well. Add the buttermilk and mix well. Stir into the flour mixture just until moistened. Will be lumpy.
Fill 2 greased loaf pans 1/3 full (save rest of batter).
Make topping - combine sugar and cinnamon in a small bowl. Sprinkle half the topping mixture over the batter in pans. Top with the remaining batter then remaining topping. Swirl batter with a knife. Sprinke with walnuts.
Bake at 350 degrees for 45 to 55 minutes until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes before removing to racks to cool completely.

Note: File Photo

BAKED MASHED EGGPLANT

3 lbs eggplant
1 onion, chopped
1 tsp salt
3 tbsp butter
3 tbsp flour
1 cup milk
1/2 tsp oregano
black pepper to taste
4 eggs, slightly beaten
1 cup grated cheddar cheese
15 crushed saltine crackers

Preheat oven to 350 degrees and butter an 8 x 11-inch baking dish. Peel eggplant and cut into 2-inch cubes; place in pan with enough water to cover, adding the onion and salt. Boil until the eggplant is tender; drain well and mash. Melt the butter in a small saucepan; add the flour and half the cheese, stirring into a smooth paste. Add the milk and eggs and cook, stirring, over low heat until thickened. Add the oregano and pepper then the eggplant, mixing well. Place mixture into the prepared baking dish; sprinkle the remaining cheese and cracker crumbs over the top. Bake at 350 degrees for 40 minutes or until firm. Will serve 6 to 8.

Note: File photo

WHO REMEMBERS THESE?

How many of you remember these plastic gumdrop trees? And look at those prices! Do you remember shopping at Woolworth's? That was one of my mom's favorite stores and thus mine, too. Then when we lived in Las Vegas my favorite store was a wonderful Woolco. Miss those old stores!

Click on picture to enlarge for easier reading.

OLD FASHION CARAMEL CAKE

This version of a favorite old fashion cake is from Southern Living.

1 (8-oz.) container sour cream 

1/4 cup milk 

1 cup butter, softened 

2 cups sugar

4 large eggs 

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt 

1 teaspoon vanilla extract

1. Preheat oven to 350°. Combine sour cream and milk.

2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

3. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans.

4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.

Fill and Frost with the following CARAMEL FROSTING:

1/3 cup sugar

1 tablespoon all-purpose flour

2 1/2 cups sugar

1 cup milk 

3/4 cup butter 

1 teaspoon vanilla extract

1. Sprinkle 1/3 cup sugar in a shallow, heavy 3½-qt. Dutch oven; cook over medium heat, stirring constantly, 3 minutes or until sugar is melted and syrup is light golden brown (sugar will clump). Remove from heat.

2. Stir together 1 Tbsp. flour and 2½ cups sugar in a large saucepan; add milk, and bring to a boil over medium-high heat, stirring constantly.

3. Gradually pour about one-fourth hot milk mixture into caramelized sugar, stirring constantly; gradually stir in remaining hot milk mixture until smooth. (Mixture will lump, but continue stirring until smooth.)

4. Cover and cook over low heat 2 minutes. Increase heat to medium; uncover and cook, without stirring, until a candy thermometer reaches 238° (soft-ball stage, about 10 minutes). Add butter, stirring until blended. Remove from heat and let stand, without stirring, until temperature drops to 110° (about 1 hour).

5. Pour into bowl of heavy-duty electric stand mixer. Add vanilla, and beat at medium speed (setting 4) with whisk attachment until spreading consistency (about 20 minutes).

POTATO BURGER PIE

This recipe is from the 1980s so it is probably not actually considered vintage but it is an old one.

1 lb lean ground beef
1/2 cup plain dry bread crumbs
1 egg, beaten
1/4 cup ketchup
1 tsp beef-flavored instant bouillon
1/4 tsp salt
1/2 tsp garlic powder
dash of black pepper
4 cups frozen hash brown potatoes
1/2 cup chopped onion
1 jar (2.5-oz) sliced mushrooms, drained
2 cups (8-oz) shredded cheddar or Mexican-blend cheese, divided

Preheat oven to 350 degrees.

In a large bowl, combine the ground beef, bread crumbs, egg, ketchup, instant bouillon, salt, garlic powder, and pepper until well blended. Press mixture on the bottom and up sides of a 9-inch pie pan to form a 'crust'.

In another bowl, combine the potatoes, onion, mushrooms and 1/2 cup of the cheese; spoon into the meat crust. Cover with foil and bake 45 minutes.

Remove foil and pour off any accumulated fat. Top with the remaining cheese. Bake another 5 minutes or until the cheese is melted.

Garnish with a spring of fresh cilantro, green onions, and/or tomatoes, if desired.

Note: Any leftovers should be refrigerated.

Note: This is a file photo. I can't get my camera to download today.

LEMON BUTTER COOKIE PRESS COOKIES

2 cups butter, softened
1 cup powdered sugar
3 cups all-purpose flour
1 tsp lemon extract
1 tsp finely grated lemon peel, optional
Whole macadamia nuts or almonds, optional

Preheat oven to 325 degrees.
Place parchment paper on cookie sheets; set aside.

Beat butter at medium speed of an electric mixer until creamy; gradually add the powdered sugar, beating well. Add the flour, 1 cup at a time, beating well after each cup. Stir in the lemon extract and the lemon peel, if using.

Fill cookie press with the dough according to the manufacturer's instructions. Press cookies onto the prepared baking sheets. Press nuts into centers of cookies, if using.

Bake cookies at 325 degrees 12 to 15 minutes until lightly browned around edges. Remove to wire racks to cool.

Yield: 8 dozen cookies

APPLE FRITTERS

1 large red delicious apple, chopped, skin on
1 C. self rising flour
1/2 C. sugar
1 tsp. cinnamon 
1 tsp. vanilla extract
1 large egg, beaten
1/2 C. plus 2 T. milk
veg. oil for frying
In a bowl, whisk together the flour, sugar and cinnamon. Add the egg, vanilla and milk. Stir in the apple, and let sit for 5 minutes. Heat 1/2" oil in a frying pan to 350 degrees. Once heated, drop the apple mixture by heaping spoonful's into the hot oil and fry for 2 minutes per side or until golden brown. Remove to a paper sack or towel line plate. Dust with powdered sugar or drizzle with honey when served hot.

Note: From https://www.facebook.com/JanetsAppalachianKitchen/

FIRST BROWNIE RECIPE PUBLISHED IN AMERICA

This recipe by Fannie Farmer is the first Brownie Recipe published in America.

CHOCOLATE CAKE RECIPES FROM THE WHITE HOUSE COOKBOOK 1905

I love how the cooks at the turn of the 20th century were just expected to know what to do without being given details. Click on the picture to enlarge for easier reading.

THE BOSTON COOKING SCHOOL COOKBOOK AND RECIPE

In 1896 The Boston Cooking School Cookbook was published. It was written by F.M. Farmer better known as Fannie Farmer who was a teacher at the Boston Cooking School. Here is a picture of the cookbook and a recipe from it.

Thank you to King Arthur Flour for this information and pictures.

COOKING BY ELECTRICITY, ETC

Not a recipe but an interesting picture to share. I love the wording in the Simplex Range ad, "Enables you to dress for dinner, cook it, serve it hot, and then sit down and enjoy it." Click on picture to enlarge for easier reading.

RUSSIAN TEACAKES

I have had this recipe for many years and have no idea where I got it. Click on pictures to enlarge for easier reading.

CABBAGE CASSEROLE

CHERRY-TOPPED EASIER PIE

This is from an old 1970s recipe book from Jell-O Pudding.

14 whole graham crackers
1 pkg (6-serving size) instant vanilla-flavored pudding
2 cups cold milk
1 cup thawed nondairy whipped topping
1 can (21-oz) cherry pie filling

Line a 9-inch square pan with trhe whole graham crackers, breaking crackers if necessary, to fill bottom of pan.

Combine pudding mix and milk in bowl and beat at lowest speed of electric mixer or by hand with rotary beater until well blended, about 2 minutes. Let stand 5 minutes then blend in the whipped topping. Spread half the mixture over the crackers.

Add another layer of crackers over the pudding. Top with the remaining pudding mixture and the remaining crackers. Top with the cherry pie filling.

Chill 3 hours.

Yield: 9 servings