SWEDISH HEIRLOOM COOKIES

I could not find a date on the old cookbook from where I first got this recipe. It did have a price of 15 cents factory printed on the front cover so it is obviously very old.

Bake at 325 degrees for 15 to 18 minutes.

Cream......1 cup butter. Gradually add 1 cup unsifted confectioners' sugar and 1/2 tsp salt, creaming well.
Add........1 1/4 cups almonds, ground, and 1 tablespoon vanilla.
Blend in...2 cups sifted all-purpose flour* gradually, mix thoroughly.
Shape......dough into balls or crescents, using a rounded teaspoonful for each cookie
Place on ungreased baking sheets. If desired,sprinkle with colored candies
Bake.......in 325 degree oven 15 to 18 minutes. Cookies will not be brown when done.

*If you are using self-rising flour (sold in parts of the south), omit the salt.
If you did not decorate the cookies, you may roll them in confectioners' sugar while they are warm.
Makes about 4 1/2 dozen. could not find a date on the old cookbook from where I first got this recipe. It did have a price of 15 cents factory printed on the front cover so it is obviously very old.

Bake at 325 degrees for 15 to 18 minutes.

Cream......1 cup butter. Gradually add 1 cup unsifted confectioners' sugar and 1/2 tsp salt, creaming well.
Add........1 1/4 cups almonds, ground, and 1 tablespoon vanilla.
Blend in...2 cups sifted all-purpose flour* gradually, mix thoroughly.
Shape......dough into balls or crescents, using a rounded teaspoonful for each cookie
Place on ungreased baking sheets. If desired,sprinkle with colored candies
Bake.......in 325 degree oven 15 to 18 minutes. Cookies will not be brown when done.

*If you are using self-rising flour (sold in parts of the south), omit the salt.
If you did not decorate the cookies, you may roll them in confectioners' sugar while they are warm.
Makes about 4 1/2 dozen.

BANANA OATMEAL COOKIES

Go back to this old-fashioned recipe for a cookie to make for the kids. It is tasty, nutrious, and much better for your family than chocolate chips and/or candy bits.

3/4 cup butter, room temperature
1/2 cup packed brown sugar
1 1/2 cups flour
1 tsp salt
1/2 tsp cinnamon
1 cup oats, dry
2 large ripe bananas, coarsely mashed
1/2 cup sugar
1 egg, room temperature
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp vanilla

Preheat oven to 375 degrees. Grease cookie sheets. In a large mixing bowl, cream butter and both sugars. Add egg and beat until fluffy. Sift together flour, baking powder, salt and spices; add to butter mixture and mix well. Stir in oats, vanilla, and banana. Drop by tablespoon two inches apart on cookie sheets. Bake 12 to 15 minutes until golden in color. Cool on a wire rack.

Note: File Photo

SOUR CREAM POTATOES

6 cups peeled and diced potatoes, cooked until barely tender

1 cup sour cream
1/2 cup milk
2 tbsp dried onion flakes

Preheat oven to 350 degrees. Put half of the potatoes in a 2-quart casserole dish. Pour 1/2 the sour cream and milk over the potatoes. Sprinkle with salt and pepper. Add half the onion flakes. Repeat the process. Garnish with some dried parsley flakes or fresh chives, if desired for color. Bake 25 to 30 minutes at 350 degrees.

This is a file photo

NEW (IN 1977) GERMAN SWEET CHOCOLATE PUDDING CAKE

This recipe is from a 1977 General Mills insert in Ladies Home Journal magazine.

1 pkg (2 layer size) yellow cake mix
1 pkg (4 serving size) vanilla instant pudding and pie filling mix
1 pkg (4 oz) German sweet chocolate, melted
4 eggs
1 1/4 cups buttermilk*
1/4 cup oil

*Or use 1/2 cup sour cream and 3/4 cup water

Combine all ingredients in a large mixing bowl. Blend, using an electric mixer. Beat 4 minutes at medium speed. Pour into two or three greased and floured 9-inch layer cake pans. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when lightly pressed. Cool in pans for 15 minutes. Remove and finish cooling on wire racks. Fill with coconut filling.

Coconut Filling: Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, slightly beaten, 1/2 cup butter or margarine, and 1 teaspoon of vanilla in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat. Add 1 1/3 cups flaked coconut and 1 cup chopped pecans. Cool, beating occasionally, until of spreading consistency. Makes 2 1/2 cups. Use to fill between layers and on the top.

Note: File Photo

OH SO EASY CHERRY BROWNIES

If you are a fan of Black Forest Cake, you will love these cherry brownies.

1 pkg. (21.5 oz) brownie mix
1 cup cherry pie filling
1/4 cup oil
2 eggs
1 1/4 cups chocolate chips

Combine brownie mix, pie filling, oil, and eggs together and mix well. Grease bottom only of a 13" x 9" baking pan. Pour batter into pan. Bake at 350 degrees for 30 to 35 minutes until done. After removing from oven, sprinkle with the chocolate chips and spread when they melt. Cool, dust with powdered sugar and cut into squares. To make a tasty and pretty serving, top brownie square with a scoop of vanilla ice cream and a spoonful of the leftover pie filling.

MOLASSES PEANUT BRITTLE

2 cups sugar

2/3 cup water
1/4 tsp cream of tartar
2 tbsp molasses
1/2 tsp salt
2 tbsp cream
1/2 tsp baking soda
1 cup shelled raw peanuts

Combine sugar, water, and cream of tartar in a heavy saucepan. Place over low heat and stir until sugar is dissolved; cook without stirring to 280 degrees (brittle). Wipe down crystals from side of pan with a damp cloth wrapped around the tines of a fork. Add molasses, salt, and cream. Cook slowly to 290 degrees, stirring slowly but constantly. Remove from stove. Quickly stir in soda and peanuts (be sure soda is free of lumps). Pour onto an oiled surface--a shallow pan or marble slab--in a very thin layer. When cool enough to handle, the brittle may be grasped at the edges and stretched into a very thin sheet. When cool, break into medium-sized pieces. Makes about one pound.

Note: File Photo

DOROTHY MENGERING'S (DAVID LETTERMAN'S MOM) CHICKEN NOODLE SOUP WITH HOMEMADE NOODLES

Posting this recipe today in honor of Dorothy, a proud Hoosier cook, who died yesterday at the age of 95.
She said the soup recipe was her own but that she learned how to make the noodles from her mother. RIP Dorothy.

Stock
4 pounds chicken backs, necks, and wings, or a 3- to 4-pound whole frying chicken, cut up
4 quarts cold water
3 ribs celery with leaves, chopped
1 large onion, chopped

In a large stockpot, add chicken and water. Bring to a boil on medium-low heat, then cook for 15 minutes; skim. Add vegetables, cover, and simmer for 2 hours. Discard chicken parts. (If using whole chicken parts, remove and refrigerate to use in another dish.) Strain stock and chill for 6 hours, or up to 2 days. Skim fat and simmer for 30 minutes. Can be cooled and frozen if not used immediately.

Makes about 8 cups of stock.

Noodles
2 eggs
1/2 teaspoon salt
1 cup all purpose or bread flour (bread flour is best)
1/4 cup water

In a small bowl, beat eggs with salt. In a large bowl, pour flour and make a well in center. Mix in eggs gradually. Add water 1 teaspoon at a time. Knead until smooth and elastic, adding more flour or water if necessary. Divide dough into thirds. Roll out one part at a time on pastry cloth into a thin rectangle and let dry a bit. Fold dough lengthwise into thirds and cut into noodles with a sharp knife. Separate noodles and place on tea towels. Let dry completely. Freeze in airtight container or plastic bags if not to be used immediately.

Makes 4 servings.*

While noodles are drying, cook 2-3 chicken breasts until tender; remove meat from bones. Add noodles and chicken to boiling stock. Cook for 20-25 minutes or until tender.

*If you wish to double the noodle recipe, do not simple double in ingredients. For a larger batch of noodles, use 3 egg yolks and 1 whole egg plus 1 teaspoon salt, 2 cups flour, and 1/2 cup water. Makes 8 servings.

Note: Noodles can be broken into smaller pieces, if desired.

Note: File Photo

HOMEMADE TACO SEASONING MIX

4 tsp dried minced onion

3 tsp chili powder
1 tsp cornstarch
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp dried oregano
1/8 tsp cayenne pepper

In a small bowl, combine all the ingredients. Store in an airtight container in a cool dry place for up to one year.

Note: File Photo

GREEN TOMATO JAM

2 1/2 cups pureed green tomatoes (this takes about 3 medium tomatoes)

2 cups sugar
1 pkg (3 oz) raspberry gelatin

In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Skim off any foam. Pour into jars or freezer containers, leaving 1/2-inch head space. Cool before covering with lids. Refrigerate or freeze.

Yield: approximately 3 cups

Note: File Photo

BEEF AND RICE HOT DISH

1 lb hamburger meat

1 med onion, chopped
1/2 cup chopped green pepper
1/2 tsp salt
pinch pepper
1 1/2 cups uncooked instant rice
1 can (14 1/2 oz)stewed tomatoes
1 can (8 oz) tomato sauce
1 1/2 cups hot water
1 tsp prepared mustard

In a large skillet, brown hamburger meat and drain. Add onion, green pepper, salt and pepper to skillet and cook over medium heat until vegetables are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serves 4.

Note: File Photo

OLD-FASHIONED TOMATO GRAVY

1/2 lb sliced bacon, diced

1 small onion, chopped
2 tablespoons all-purpose flour
1/8 tsp salt
dash of pepper
1 can (14 1/2 oz) diced tomatoes, undrained
3 cups tomato juice
6 to 8 hot biscuits, split

In a skillet, cook bacon until crisp. Remove bacon to drain on paper towels. Discard drippings except for 2 tablespoons. Cook onion in drippings until tender. Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown. Gradually add tomatoes and tomato juice; stir well. Bring to a boil over medium heat. Cook and stir for two minutes. reduce heat; simmer, uncovered, for 10 to 15 minutes or until thickened, stirring occasionally. Stir in bacon and serve over hot biscuits.

Note: File Photo

SHOW CAKE

1 box white cake mix

16 oz can crushed pineapple
8 oz cream cheese
1 small box instant vanilla pudding
1 pkg Dream Whip
milk
coconut, for garnish
chopped nuts, for garnish

Drain pineapple, reserving liquid. Prepare cake mix according to package directions, using a 9 x 13-inch pan. Let cool. Add enough milk to reserved pineapple juice to make 2 cups. Blend juice mixture and cream cheese, then add pudding mix, mix well again. Fold in the pineapple and spread mixture over the cooled cake. Prepare Dream Whip as directed on package; spread over pudding mixture. Sprinkle coconut and chopped nuts over top of Dream Whip.

Note: File Photo