HOMEMADE CARAMEL CORN

2 1/2 qts popped corn
1 stick butter
1 cup brown sugar, firmly packed
1 tsp salt
1/3 cup white corn syrup
1 tsp baking soda

In a medium, heavy saucepan, mix together the butter, brown sugar, salt, and corn syrup. Cook, stirring constantly, until the mixture reaches the soft ball stage. (When a drop of the mixture is dropped into cold water, it will form a soft ball.) Remove mixture from the heat and add the baking soda; mix well. Have corn spread of a cookie sheet with sides. Pour the mixture evenly over the corn. Bake in a slow oven at 250 degrees for about 30 minutes, stirring occasionally.

CHICKEN PIE

This recipe is one my mother cut from a can of Hunt's Tomato Sauce when I was a child in the 1950s.

1 1-lb can chicken in gravy OR 1 10-oz can chicken a la king
1 8-oz can Hunt's Tomato Sauce
2 tablesp. instant minced onion
1/2 teasp. rosemary, crushed
1 8-oz can peas, drained
1 3-oz can mushrooms, drained
1 5-oz can boned chicken, diced
1 pkg. refrigerated biscuits

Mix together all ingredients except biscuits. Heat and pour into 1 1/2 quart casserole. cut biscuits in half and arrange on top of chicken mixture. Bake at 425 degrees for 20 minutes. 4 to 5 servings.

Note: At the bottom of the recipe is the following notation: "Hunt's Tomato Sauce is so easy to use! Just cook it into stews, soups, spaghetti, rice, meat loaf, eggs, fish, vegetables, gravies. Perfect for leftovers."

Note: File photo for reference only.

BOILED SPICE CAKE

This is an old Iowa "church" recipe.

2 cups water
3/4 cup cooking oil
2 cups raisins
2 cups sugar
2 tsps cinnamon
2 tsps nutmeg
1 tsp ground cloves
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 eggs
1 tsp salt

Preheat oven to 350 degrees.

In a 2-qt saucepan, bring the water, cooking oil, raisins, sugar, cimmamon, nutmeg, and cloves to a boil. Boil mixture for 10 minutes then allow to cool. Add the flour, baking soda, baking powder, eggs, and salt. Mix the batter well and pour into a well greased and floured 13 x 9-inch baking pan. Bake 30 to 40 minutes until the cake tests done.

Note: This is a file photo.

OLD FASHION TURKEY DRESSING

This recipe is from an old church cookbook. No date, or town.

12 cups dry bread crumbs
1 cup butter or margarine
1 cup finely minced onion
1 1/2 cups finely minced celery
4 eggs, well beaten
1/2 tsp baking powder
2 tsp salt
1 tsp pepper
1 tsp dried sage
poultry seasoning to taste (a lot)
1 qt milk
giblets chopped
broth

Preheat oven to 325 degrees.

Melt butter in heavy skillet. Add onion and celery to skillet and cook until they are softened. Put bread crumbs into a very large bowl. Add celery and onion to crumbs. Add eggs, baking powder, salt, pepper, sage, and poultry seasoning; mix together. Add milk, giblets, and enough broth to make the mixture quite moist. Pack turkey loosely. If baked in roaster, baste with turkey juices.
Note: You can save time, especially at the holidays, by chopping the onions and celery a day or two ahead of time. Seal in a bowl or plastic bag and save up to 3 days.

Note: File Photo

FRENCH CHOCOLATE SILK SQUARES

This recipe is a clipping from a 1989 Woman's Day magazine according to the notes I found with it.

Crust:
1/2 cup margarine, at room temperature
1/4 cup confectioners' sugar
1 1/2 cups uncooked oat bran
1/2 cup all-purpose flour
1/4 tsp salt

Heat oven to 350 degrees. Line an 8 or 9-inch square baking pan with foil. Spray foil with no-stick cooking spray. TO MAKE CRUST: Mix margarine and sugar in a medium-size mixing bowl until blended and smooth. Add oat bran, flour and salt; stir just until blended. (Mixture will be moist and slightly crumbly.) Turn into prepared pan and press firmly and evenly over bottom. Bake 20 to 25 minutes just until edges start to brown.

Topping:

Whites from 3 large eggs
1/3 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/8 tsp salt

While crust bakes, put all topping ingredients into a medium-size bowl and whisk until smooth. Pour over the partially baked crust. Bake 20 tl 25 minutes longer until top looks dry and slightly puffed. Cool completely in the pan on rack. Lift foil by ends onto a cutting board. Peel off foil. Cut into 16 squares, dipping knife into hot water before making each cut.

Note: These keep well up to 1 week in tightly covered container in cool place with waxed paper between layers. Dust with confectioners' sugar just before serving.

Per cookie: 188 calories, 4 g protein, 26 g carbs

Note: This is a 1989 September issue. I have no idea which issue this recipe was in.

KRAZY KAKE

3 cups flour
2 cups sugar
1 tsp salt
2 tsp baking soda
6 tbsp cocoa
3/4 cup salad oil
2 tbsp vinegar
2 tsp vanilla
2 cups water

Preheat oven to 350 degrees.

Sift flour, sugar, salt, baking soda, and cocoa powder into an ungreased 9 x 12-inch baking pan. Make three "craters" in dry ingredients. Add the oil to one, vinegar and vanilla to one and the water to the third. Beat with a fork along all edges, then middle until well blended, turning pan as you beat. Bake 45 minutes. Cool and ice as desired.
Note: I found this picture on the internet and figure it might be a good example of this recipe. I am diabetic and have never made this cake.

IMPOSSIBLE MEXICAN PIE

This old recipe clipping appears to be from an old Bisquick advertisement. I found this in my late mother's shoe box of  recipes.

1 lb ground beef
1/2 cup chopped onion
1 envelope (1 1/4 oz) taco seasoning mix
1 can (4 oz) whole green chilies, drained, seeded, chopped
1 cup shredded Monterey Jack cheese
1 1/4 cups milk
3/4 cup baking mix
3 eggs
1/8 tsp hot sauce

Preheat oven to 400 degrees.

Lightly grease a 10-inch pie plate. Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir taco seasoning mix into the beef and spread mixture in bottom of pie plate. Sprinkle with the chilies and cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or one minute with a hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 25 to 30 minutes. Let stand 5 minutes before cutting. Garnish with peppers and shredded cheese if desired. Refrigerate any remaining pie. 6 to 8 servings.
 

 This photo is the closest I could find.

VENISON (DEER) JERKY

1 1/2 lbs deer meat,no fat, sliced into thin strips while frozen
1/4 cup soy sauce
1 tbsp Worcestershire sauce
1 tbsp A-1 Sauce
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1 tsp hickory smoke flavoring


Mix the soy sauce, Worcestershire sauce, A-1 Sauce, pepper, garlic powder, onion powder, salt and hickory smoke flavoring together. Mix well. Add the meat slices and marinate in the refrigerator for 24 hours. Preheat the oven to 200 degrees. Remove meat from the marinade and put on wire racks with a drip pan underneath. Dry in the 200 degree oven for about 4 hours.

Note: File Photo

OLD SALAD RECIPES

This is a collection of old salad recipes from an old College Woman's Cook Book. These recipes are interesting reading, one calls for the salad to be made in the morning and kept in the ice-box until evening. How many of you remember the ice-box? I can remember my family having one when I was young. We lived in the country and I loved going into town and buying ice in a huge block. Click on the picture to enlarge for easier reading.

BOSTON CREAMY CANDY

2 1/2 cups whipping cream
4 cups sugar
3/4 cup white corn syrup
1 tsp vanilla
1 cup chopped nuts

Boil cream, sugar, and syrup to the soft ball stage. Remove from heat and let set until cooled. Add vanilla and nuts. Beat hard until creamy. Pour into a buttered 13x9x2-inch pan. Cut into small squares after candy is completely cooled.

Note:  This File Photo used for reference only. It is not this particular recipe.

GOLDEN SWEET CORNBREAD

Note: I have never liked sweet cornbread and since I am a diabetic, that is a good thing. However, a couple of my children and their families will only eat sweet cornbread. This is a great recipe I got from a lady on line who had gotten it years ago from another lady online. It supposedly goes back some years.

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

1. Preheat oven to 400 degrees F. (200 degrees C).
Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

MEDIUM WHITE SAUCE

This recipe is cut from the side panel of an old box that says Best Foods at the bottom.

1. Mix 1 tablespoon ARGO cornstarch and 1 cup milk until smooth.
2. Add 2 tablespoons Mazola margarine, 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Stirring constantly, bring to boil over medium heat and boil 1 minute. Makes 1 cup. (Use for creamed vegetables, meat, poultry, fish or casseroles.)

 

 Note: File Photo

BLACK MAGIC CAKE

Note: Click on picture to enlarge for easier reading.

COFFEE CHIFFON PIE WITH CRUMB SHELL

This is another of the recipe clippings from my late mother's recipe shoebox. She did not like coffee and as far as I know she never made this pie.

WALKER'S VINEGAR AND OIL DRESSING

This recipe was popular in a restaurant from my high school years. My family sometimes had Sunday lunch at Walker's Restaurant in the early 1960s.