SAUSAGE OVEN PANCAKE

This recipe clipping appears to have been cut from some type of community-type newsletter. Otherwise, I have no idea where it came from. It was in my late mother's recipe collection.

8-oz pkg brown 'n serve type sausage links
1 cup pancake mix
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup milk
1 egg
1/2 cup chopped apple

Preheat oven to 450 degrees.

Brown sausages according to the package directions. In a mixing bowl, combine pancake mix, cinnamon, nutmeg, milk and egg. Mix the batter until smooth. Lightly toss apple in mixture. Pour into a well-greased 10x6x1 1/2-inch baking dish. Arrange sausages on top. Bake at 450 degrees for 20 minutes. Serve hot with maple syrup.

Yield: 5 servings

Note: File Photo of Similar Recipe

PINK FLANNEL HASH WITH EGGS

This old recipe was a clipping I found in a box of my late mother's recipes. I have no idea where this clipping originated.

1/3 cup butter or margarine
1 cup chopped onion (1 large)
2 cups finely chopped red bell pepper
1/2 tsp Tabasco sauce
2 cups Idaho frozen southern style hash brown potatoes
1 can (6 1/2-7 oz) tuna, drained and flaked
4 eggs

In a large shillet melt butter; saute the onions and peppers until crisp tender. Stir in Tabasco sauce and potatoes. Cook over medium heat, stirring often, until potatoes are tender and golden (about 15 minutes). Stir in tuna. Make four wells in potato mixture; break one egg into each well. Cover and cook 3 to 4 minutes or until eggs are set. Garnish with fresh parsley.

Yield: 4 servings.

Note: File Clip Art

PINEAPPLE SALAD

This recipe is from a very old grocery store recipe give away.

1/4 cup chopped almonds
1/4 cup mayonnaise
1 tsp lemon juice
1 pineapple, cubed

Combine all ingredients and toss lightly. Serve chilled on lettuce leaves.

Note: File photo

SPARERIBS-CABBAGE 'N KRAUT

This recipe came with my mother's first CROCK-POT many years ago.

3 to 4 lb lean pork spareribs, cut into serving size pieces
salt to taste
pepper to taste
1 small can sauerkraut
1/2 small head of cabbage, thinly sliced
1 large onion, thinly sliced
1 apple, quartered, cored, and sliced
1 tsp caraway seeds or dill weed
1 cup water
1 tsp salt

Sprinkle spareribs with salt and pepper to taste. Brown spareribs for 30 minutes in a heavy skillet or broiler pan. Put alternate layers of spareribs, sauerkraut, cabbage, onion,and apple in CROCK-POT. Add caraway seeds or dill weed to the water and pour over all. Cover and set to Low for 6 to 8 hours or high for 4 to 5 hours. Stir several times during the cooking process if using the high setting.

APPLE RAISIN HERB STUFFING & TURKEY

This recipe is from a rural Midwestern Electrical Co-op Newsletter.

12-14 lb turkey, thawed
8 cups dried bread cubes (10-13 slices of bread)
3 cups Granny Smith apples, cored and chopped
3/4 cup golden raisins
1/3 cup chopped onion
1/3 cup chopped fresh parsley
1 1/2 tsp rubbed sage
1 tsp dried thyme
1 tsp dried rosemary
1 cup chicken broth
6 tbsp margarine, melted

Combine bread cubes, apples, raisins, onion, parsley and herbs. Add broth and margarine. Toss to mix. Stuff seasoned turkey and roast according to turkey package directions.

 This is a file photo from cdkitchen

TURKEY-RICE CASSEROLE

This recipe is from an old Southern Indiana Electric Co-op Newsletter.

2 cans cream of mushroom soup
1 can evaporated milk
2 cups diced or shredded turkey (or chicken would be fine)
1 cup processed, pasteurized cheese, cubed
2 cups frozen broccoli
4 cups cooked rice (any style)
Season to taste with the following spices:
salt
pepper
garlic powder
onion powder or dried onion flakes
(My family loves cheese so I always sprinkle a little cheese over the top the last 5 minutes of baking.)

Preheat oven to 350 degrees. In a medium saucepan, heat soups, milk, turkey, cheese, and broccoli. Stir often. Add seasonings. Butter a baking dish and spoon rice into the prepared dish. Pour the sauce over the rice and gently mix together. Bake 20 minutes or until bubbly.

 Note: File Photo

AUNT BARBARA'S CHOCOLATE CHIP BARS

This recipe was cut from a 1970s egg carton.

1 cup sugar
1 cup brown sugar
3 large eggs
1 cup vegetable oil
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
1 tsp vanilla
1 cup chopped pecans, optional

Mix sugar, brown sugar, eggs, and vegetable oil together in a large mixing bowl. Add the flour, bakings soda, baking powder, and salt. Mix to blend well. Add chocolate chips, vanilla, and pecans, if desired. Stir to mix in well. Pour into a greased and floured 2-inch deep 9x13-inch pan. Bake in a 350 degree oven for 35 to 40 minutes. Cool one hour before cutting into bars.

Note: File Photo

PENUCHE

This old fashioned candy recipe is from an old church cookbook.

4 1/2 cups brown sugar
1 cup evaporated milk
1/4 lb butter or margarine
1/4 tsp salt
1 tsp vanilla
2 cups chopped nut meats

Cook brown sugar, milk, butter or margarine, and salt, stirring until the sugar is dissolved. Cook at medium heat to the soft ball stage. Remove from the heat; cool. Add vanilla and nut meats. Beat till thick. Pour into a buttered pan and when cool, cut into squares.

Makes 3 pounds.

 Note: File Photo

OLD FASHION GINGERBREAD

2 eggs
1 cup sugar
1/2 cup shortening
1 cup molasses
1/2 cup sour milk with 1 tsp soda*
2 1/4 cups flour
1 tsp baking powder
1 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 1/2 tsp ginger
1 cup hot water or hot coffee

Preheat oven to 350 degrees.

Mix eggs, sugar, shortening, molasses, and milk thoroughly. Add flour, baking powder, salt, cloves, cinnamon, and ginger. Mix into sugar mixture; mix well. Add the hot water or coffee; blend thoroughly. Grease and lightly flour a 9 x 13-inch baking pan. Pour batter into prepared pan and bake at 350 degrees for 40 to 45 minutes. Serves 18.

*Sour milk is buttermilk

 Note: File Photo

JIFFY CORN CASSEROLE

1 egg
1 stick oleo
1 can whole kernel corn, juice and all
1 can creamed style corn
1 Jiffy cornbread mix
8-oz sour cream

In a large mixing bowl, mix all ingredients together. Pour into a greased casserole dish and bake at 350 degrees for one hour.

 Note: This is a file photo.

RHEA LOU'S BANANA CAKE

This recipe was found in an old church cookbook. The photo is a file photo from the brown eyed baker.

1/2 cup shortening
1 1/2 cups sugar
2 large eggs
2 cups flour
1/4 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1/4 cup buttermilk
4 ripe bananas
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

In a large mixing bowl, cream shortening and sugar together. Add eggs to mixture and mix until creamy. Mash bananas with a fork and add to the creamy mixture. Add buttermilk and mix well. Sift together the flour, baking powder, baking soda, and salt. Gradually add to the creamy mixture, beating well after each addition. Stir in chopped walnuts. Grease and lightly flour a 13 x 9 x 2-inch baking pan. Pour batter into prepared pan and bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

BANANA CAKE FROSTING

2 cups confectioners' sugar
2 tbsps butter
6-oz cream cheese
3 tbsp milk
1 tsp vanilla flavoring

In a mixing bowl, beat together the butter and cream cheese. Add confectioners' sugar and mix. Add milk to thin to spreading consistency. Stir in vanilla and mix well. Frost cake.

HOMEMADE HEAVY CREAM

FYI....

SOUR CREAM SUGAR COOKIES

1 cup shortening
3 cups sugar
2 eggs
1 cup sour cream
1 tsp soda
5 1/2 to 6 cups flour
4 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees.

Cream shortening. Add sugar and continue creaming until light. Add eggs and sour cream and beat. Sift the dry ingredients together and add to the shortening-sugar-egg-cream mixture. Form dough into walnut sized balls and roll in granulated sugar. Place on greased cookie sheet and flatten with the bottom of a glass. Bake in 350 degree oven for 10 to 15 minutes.

NOTE: For holidays, use tiny drops of liquid food coloring in the sugar before rolling the dough balls in it. Red and green coloring is perfect for Christmas, orange for Halloween, orange and brown for Thanksgiving, pastels for Easter, red for Valentine's Day, etc.

Note: File Photo