CHEESY MASHED POTATO CASSEROLE

4 lb potatoes, peeled and cubed
1 lb carrots, cut in half-inch chunks
6-8 green onions, sliced thin
1/2 cup butter
1 cup sour cream
1 1/4 tsp salt
Dash of freshly ground black pepper
3/4 cup shredded cheddar cheese

Preheat oven to 350 degrees.
Butter a 9 X 13-inch baking dish or pan; set aside.

In a large pan place the potatoes and carrots with enough water to cover completely; add 1/2 teaspoon salt and bring to a boil. Boil until tender and drain. Mash potatoes/carrots and set aside.

Melt the butter in a skillet over medium heat and add the onions. Saute onions until tender; add to the potato mixture. Add the sour cream, salt and pepper and mix until blended. Transfer mixture to the prepared baking dish; sprinkle cheese over the top.

Bake, uncovered, 30-40 minutes until heated through.

Yield: Approximately 12 servings

DILLY CUCUMBERS

This recipe is from my 1967 BH&G cooking with HERBS and Spices booklet.

Beat together 1/3 cup salad oil and 3 tablespoon vinegar. Stir in 1 1/2 teaspoons snipped dill or 1/2 teaspoon dried dill weed, 1/4 teaspoon each sugar and salt, and 1/8 teaspoon pepper.

Pour mixture over 1 large cucumber, pared and sliced paper-thin. Refrigerate several hours.

JEAN'S CINNAMON APPLESAUCE SALAD

A wonderful lady in the area of Southern Indiana where I grew up published a cookbook many years ago. She was a great cook and we all loved her recipes. Here is one of them.

Click on recipe to enlarge for easier reading.

IMPERIAL SUGAR'S BANANA CRUSH

Imperial Sugar began in 1843 in South Texas. On their 150th anniversary they shared some of their recipes and this is one of them.

4 cups Imperial Granulated Sugar
6 cups water
Juice of 6 oranges (2 cups)
Juice of 3 lemons (1/2 cup)
1 can (46-oz) unsweetened pineapple juice
10 medium bananas, crushed
4 quarts ginger ale, chilled

In a large kettle, combine Imperial Granulated Sugar and water; boil 3 minutes. Cool. Mix juices with crushed bananas; stir syrup into fruit juice mixture. Pour into 6 refrigerator trays or other freezer containers; freeze. At serving time set out at room temperature 5 to 10 minutes. Spoon into 8-ounce glasses, filling halfway. Add a little ginger ale and beat with spoon. Fill glass with ginger ale. Makes about 40 8-ounce glasses.

1906 Cunningham Raw Sugar Mill and Refinery. Built in 1843 the Cunningham Mill was the beginning of the Imperial Sugar Company.

DILL-RANCH OYSTER CRACKER SNACKS

1 pkg (11-oz) oyster crackers
1 or 2 (according to your taste) packets original Hidden Valley dressing mix
3/4 cup vegetable oil
1/4 tsp dill weed

Pour dressing mix, dill weed and crackers into a bag. Shake them until they are well coated. Store in a tightly covered container. Makes 6 cups.

HAMBURGER SPINACH SOUP

1 lb lean ground beef
5 cups water
2 cups cubed potatoes
1 cup shredded cabbage
1 cup chopped yellow onions
1 cup sliced celery
1/3 cup uncooked barley
1 1/2 tsp salt
1/2 tsp basil
1/2 tsp thyme
1/4 tsp pepper
1 bay leaf
1 can (28-oz) tomatoes - do not drain-, cut up
1 can green beans
1 pkg (9 - 10-oz) frozen chopped spinach

Brown the beef in a Dutch oven; drain off excess grease. Stir in all remaining ingredients except the spinach. Bring soup to a boil, reduce the heat, cover and simmer half an hour. Add the frozen spinach, replace cover and simmer another 25 minutes. Remove the bay leaf before serving.

FRUITED TAPIOCA PUDDING

The recipe is from my 1979 EASY HOMEMADE DESSERTS WITH JELLO PUDDING book.

1 can (8 3/4-oz) fruit cocktail
1 can (8 1/4-oz) crushed pineapple in syrup*
1 package (3 1/4-oz) Jell-O Americana vanilla tapioca pudding
1 tablespoon butter or margarine

*Or use 2 cups canned fruit - peaches, cherries or plums.
Drain fruit, reserving syrups. Add water to syrups to make 2 cups.
Prepare pudding mix with measured liquid as directed on package. Remove from heat. Stir in butter and fruit. Chill. Makes 6 servings.

WHITE CHOCOLATE CAKE

This is not a vintage recipe but it is one I have had for many, many years. Click on the pictures to enlarge for easier reading.

GHIRARDELLI CHOCOLATE TRUFFLES

This is probably not a vintage recipe but it is one I have had for a long time.

LAYERED RASPBERRY GELATIN RING

Many of us grew up with gelatin salads, especially at big family gatherings and reunions. If you haven't had one lately, why not try this one? It is very good.

2 pkg (3-oz each) raspberry gelatin

1 1/2 cups boiling water

2 pkg (10-oz each) frozen sweetened raspberries, thawed and drained

2 cans (8-oz each) crushed pineapple - do not drain

1/4 tsp salt

1 pkg (8-oz) cream cheese, softened

1/2 cup sour cream

Oil or spray with cooking spray an 8-cup ring mold.

Place dry gelatin into a large (2-quart) measuring cup and pour the boiling water over it; stir until gelatin is completely dissolved. Stir in the raspberries, pineapple, and salt. Pour half the mixture into the ring mold and refrigerate 30 minutes or until set. Leave the remaining half of gelatin at room temperature.

In a mixing bowl, beat the cream cheese and sour cream together until smooth. Carefully spread the mixture over the set layer of raspberry gelatin. Pour the remaining gelatin mixture over the cream cheese mixture.

Refrigerate for at least 6 hours or until firm. This can be made a day ahead for an easy dish to take somewhere the next day.

Remove from mold onto a serving plate. Decorate plate with fresh raspberries, if desired.

Serves 12.

Note: File Photo