MAMA'S CORNBREAD DRESSING

Note: This is not my mama's recipe. My mother never made cornbread dressing. Her Southern Indiana recipe used bread only. This is a recipe I found years ago while searching the internet.

2 cups chopped onions

2 cups chopped celery
1/2 cup butter
4 cups finely crumbled toasted bread
4 cups finely crumbled cornbread
1 tablespoon salt
2 teaspoons freshly ground black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
turkey broth
4 large eggs, beaten

Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.
Add onions and celery plus their cooking liquid, and salt, pepper, dried sage, and poultry seasoning and mix thoroughly.
Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned, about 30 to 40 minutes.

File Photo

M Dressing!

ama’s Cornbread Dressing!

CABBAGE CASSEROLE

This recipe is from an old rural newsletter. The photo is not this recipe but is used for reference only.

1 med head cabbage
1/2 lb bulk pork sausage
1 tbsp onion flakes
1 cup dry bread crumbs
2 eggs
1/4 cup milk
Salt to taste
Pepper to taste

Chop and cook cabbage until tender. Drain. Meanwhile, crumble and fry sausage until browned Drain fat off the sausage. Beat eggs and add milk. Mix onion flakes and bread crumbs into the egg mixture. Add salt and pepper to suit your taste. Pour into a greased baking dish or pan and bake at 350 degrees for 25 minutes.

POTATO CHIP COOKIES II

This recipe for potato chip cookies sounds weird, but they taste very similar to shortbread. And it's fun to smash the chips
2c butter, softened
1 c sugar
4 c flour
1 c chopped pecans
2 tsp. Vanilla
1 c crushed potato chips (helps relieve stress)
Cream butter and sugar. Add flour; beat til combined. Beat in vanilla. Stir in chips and nuts. Cover and refrigerate one hour. Drop onto ungreased cookie sheets. Bake at 350, 12-15 min. Makes 5 dozen

Note: This recipe is from a lady named Gail LaFlamme on a fb page called  Olden Days of Christmas Town Recipes, Memories & More

Note: This is a file photo.

CALICO BEANS

1 lb lean ground beef
1/2 lb bacon
1 cup diced onion
1 can kidney beans
1 can butter beans
1 can pork and beans
1/2 cup brown sugar
1/2 cup white sugar
1 tbsp vinegar
1 tsp dry mustard
1/2 cup catsup
1/4 cup molasses
salt and pepper to taste

Preheat oven to 350 degrees.

Brown beef, bacon and onion; drain off the fat. Add beans, brown sugar, white sugar, vinegar, mustard, catsup, molasses, salt and pepper. Place in 2 1/2 quart bean pot or baking dish. Bake at 350 degrees for 40 minutes.

Serves 8 to 10.

 Note: File Photo

HERSHEY'S CHOCOLATE AD

I love it when I find these old ads. And I love Hershey's Chocolate, too!

VELVET CRUMB CAKE

This old recipe was found in my mother's recipe box. It was written on a sheet of paper from an old fashion writing tablet and indicates it is from Edith. Since my mother had an Aunt named Edith, I assume this recipe was from her.

1 1/3 cups baking mix such as Bisquick
3/4 cup sugar
3 tbsps shortening
1 tsp vanilla
1 egg
3/4 cup milk

Mix all ingredients together and bake in a 350 degree oven for 35 to 40 minutes. Makes a small cake so use an 8-inch square pan, greased and floured.

Broiled Topping for Crumb Cake:
3 tbsp softened butter
1/3 cup brown sugar
2 tbsp milk or cream
1/2 cup coconut
1/4 cup chopped nuts

Mix altogether and spread on warm cake. Put under broiler until brown; approximately three minutes.

Note: Photo from Betty Crocker (Bisquick)

SWISS BROCCOLI SOUP

This recipe was on an old yellowed newspaper clipping in a box of recipes from my late mother's estate. I have no idea what newspaper it came from. The picture is a modern day one from The Huffington Post.

1 cup instant nonfat milk
3 tbsps flour
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp garlic powder
2 1/4 cups water
1 can (10-oz) condensed chicken broth, undiluted
1/4 cup butter
1/4 cup chopped green onion
1 pkg (10-oz)frozen chopped broccoli, cooked and drained
1 1/2 cups shredded Swiss Cheese

Combine the dry milk, flour, salt, pepper, and garlic powder together in a 3-qt heavy saucepan. Stir in the water and chicken broth, whisking until smooth. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. In another pan, saute onion in butter until tender--about three minutes. Stir the onion/butter and broccoli into the thickened mixture. Remove from the heat and slowly stir in the cheese until all cheese is melted. If necessary, return to a low heat to get cheese melted. Do not boil! Serve immediately.

ESCALLOPED CORN

2 eggs
1 can (#2 size) cream-style corn
1/2 tsp salt
1 cup milk
1 cup crushed soda crackers
2 tsp sugar
2 tbsp melted butter
1/8 tsp pepper

Beat eggs slightly. Add corn and milk; mix well. Add salt and sugar to mixture and blend in. Add the crackers, butter, and pepper to the corn mixture. Mix well and pour into a buttered 5 1/2" x 9 1/2" glass baking dish. Bake in a 350 degree oven for about 45 minutes.

Yield 4 to 6 servings.

Note: File Photo

OLD FASHION GINGER CRISPS

This old recipe was given out by a Lard company. Please note that you can substitute shortening for the lard.

2 cups flour
1 tsp baking soda
1 1/4 tsps ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
2/3 cup lard
1 cup sugar
1 egg
1/4 cup molasses
2 tbsps water
1/3 cup sugar

Sift together flour, baking soda, ginger, cinnamon, cloves, and salt. Cream lard and 1 cup sugar. Add egg, molasses, and water; beat thoroughly. Stir sifted dry ingredients into creamed mixture, mixing well. Shape dough into balls about the size of a small walnut and roll in the 1/3 cup of sugar. Place on cookie sheet about 2-inchs apart. Bake in a moderate 350 degree oven for 12 to 15 minutes.

Yield: 4 dozen cookies

 file photo

GROUND BEEF SKILLET DINNER OVER NOODLES

This recipe is from a 1986 newspaper clipping.

2 cups coarsely chopped tomatoes
1/2 cup water
1 1/2 tsp oregano
1/4 tsp thyme
1/4 tsp pepper
1 tbsp vegetable oil
1 lb lean ground beef
1 cup chopped onions
1 crushed garlic clove
1 diced green bell pepper
1 cup sliced celery
1/4 cup chopped fresh parsley
8-oz broad noodles, cooked and drained

Combine the tomatoes, water, oregano, thyme, and pepper in a small bowl and set aside. Heat oil in a large heavy skillet. Add ground beef to the skillet and stir constantly until crumbly and no longer pink. Remove meat from skillet with a slotted spoon and set aside. Add the onion, garlic, bell pepper, and celery to the skillet. Saute until the vegetables are tender. Cover the skillet and cook mixture about 7 minutes over low heat, stirring occasionally. Add parsley to the skillet. Return the meat to the skillet and add the tomato mixture. Cook mixture for several minutes until hot and bubbly. Serve over the hot cooked noodles.

Yield: 4 servings

 Note: File Photo

HERSHEY'S CHOCOLATETOWN PIE

This recipe is from an old Hershey's recipe give-away.

9-inch unbaked pastry shell
1/2 cup butter or margarine, softened
2 eggs, beaten
2 tsps vanilla extract OR 2 tbsps bourbon
1 cup sugar
1/2 cup all-purpose flour
1 cup HERSHEY'S Semi-Sweet Chocolate Chips or Mini Chips
1 cup chopped pecans or walnuts
Festive Whipped Cream (optional, recipe follows)

Prepare pastry shell; set aside. Heat oven to 350 degrees.

In a small mixer bowl, cream butter; add eggs and vanilla or bourbon. Combine sugar and flour; add to the creamed mixture. Stir in chocolate chips and nuts; pour into the unbaked pastry shell. Bake 45 to 60 minutes or until golden. Cool about one hour; serve warm. Garnish with Festive Whipped Cream, if desired. Makes 8 to 10 servings.

FESTIVE WHIPPED CREAM:

In a small mixer bowl, combine 1/2 cup chilled whipping cream, 2 tablespoons confectioners' sugar and 1/4 teaspoon vanilla extract or 1 teaspoon bourbon. Beat mixture until stiff. Yield: about 1 cup topping.

Note: File Photo

HOLIDAY NOODLES

This is an old recipe from Reames Frozen Noodles. Mr. Reames was a personal friend of mine and he and his wife shared many recipes with me. Unfortunately, we lost Bill in 2008. But we will continue to enjoy his noodles forever. Thanks, Bill and Betty!

1/3 cup butter
1 cup thinly sliced celery
1/2 cup chopped onion
8 cups ready-to-serve chicken broth
1 pkg (16 oz) Reames Frozen Egg Noodles
1/2 tsp salt, if desired
1/4 tsp pepper
2 cups cubed cooked turkey (or chicken)
1/4 cup chopped fresh parsley
Parsley sprigs for garnish, if desired
1 tsp ground sage, optional

Heat butter in a Dutch oven over medium heat until melted. Add celery and onion; cook about 3 to 5 minutes or until tender; stirring occasionally. Add broth and bring to a boil. Stir in noodles, salt, and pepper. Simmer, uncovered, about 35 minutes or until the noodles are tender. Stir mixture occasionally during cooking. Stir in turkey and parsley; heat through. Garnish with parsley sprigs, if desired.
Add sage with salt and pepper, if desired.

Note: To thicken slightly, stir together 1 tablespoon flour and 1/4 cup cold water until smooth. Stir into turkey and noodles. Bring to a boil and cook about two minutes or until smooth and thickened, stirring constantly.

RAISIN APPLE PIE

This recipe is from an old grocery store give-away recipe fold-out. It is from some Lard Company. That tells you it has to be old. How long has it been since you saw something like that?

4 cups sliced tart cooking apples
1 cup raisins, plumped*
1/2 to 3/4 cup sugar (depending on sweetness of apples)
2 tbsp flour
1/4 tsp salt
1 tbsp lemon juice
1 tsp grated lemon peel
Pastry for a double-crust 9-inch pie
1 tbsp butter or margarine
1 tbsp milk

Combine apples and raisins. Mix sugar, flour and salt; add to apples and raisins. Add lemon juice and peel and mix well. Place the apple raisin mixture in a pastry lined 9-inch pie pan. Dot mixture with butter or margarine. Top with another pastry circle. Fold the bottom pastry over the edge of top pastry and crimp edges together to seal. Cut small slits in top pastry to allow pie to breathe. Brush top with milk and sprinkle lightly with sugar. Bake in a moderate oven, 375 degrees, for 45 to 50 minutes, until lightly browned and filling is bubbly.

*To plump raisins, cover with 1 cup boiling water and let stand for 10 minutes. Drain raisins thoroughly before using.

This is a file photo.

REFRIGERATOR COOKIES

This recipe is from an old Pillsbury cookbook. It doesn't have a date but the original price on the front is .15. I would say the book is quite old!

2 1/4 cups sifted all-purpose flour
1 tsp baking powder
1/2 tsp salt
2/3 cup butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 tsp vanilla extract
3/4 cup finely chopped pecans

Sift together flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the butter, granulated sugar and brown sugar. Cream mixture well and add egg and vanilla; beat well. Blend the dry ingredients into the creamed mixture; mix thoroughly. Add in the pecans and mix in well. Divide the dough into two equal parts. Place each part on a sheet of waxed paper and shape into a roll 1 1/2-inches in diameter. Wrap in waxed paper and chill for several hours or overnight. Dough should be chilled thoroughly. To bake, preheat oven to 425 degrees, remove dough from the refrigerator and cut into slices about 1/8-inch thick. Place on ungreased baking sheets and bake in a hot oven of 425 degrees for 5 to 7 minutes.

VARIATIONS:
Chocolate Nut: Blend 2 squares of unsweetened melted chocolate in with the egg and vanilla. Bake at 400 degrees.

Coconut: Omit the nuts and blend 3/4 cup shredded coconut, chopped fine, in with the dry ingredients.

Orange-Nut: Add 1 tablespoon grated orange rind in with the nuts.

Lemon-Nut: Add 1 tablespoon grated lemon rind in with the nuts.

Spice: Sift 1 teaspoon Cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves in with the dry ingredients.

Note: File Photo

CRANBERRY ORANGE BREAD

This is a 1970s recipe from Kraft Foods.

3 cups flour
3/4 cup sugar
1 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup 100% pure orange juice
1/2 cup Squeeze Parkay Margarine
2 eggs
1 1/4 cups cranberries, coarsely chopped
1/2 cup chopped nuts

Preheat oven to 350 degrees.

In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. Add orange juice, margaarine, and eggs; mix just until moistened. Stir in the cranberries and nuts. Pour batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean.

Note: File Photo