MY FAVORITE BROCCOLI RICE CASSEROLE

This is the broccoli casserole that has been popular in my family for many, many years. I have taken this to many family meals, church luncheons, etc. over the years.

1/2 stick oleo, use part to grease 2-qt baking dish
1 small onion, chopped
1 square box frozen chopped broccoli
1 can cream of mushroom soup
2-in square of Velveeta cheese, cubed
1 cup minute rice, cooked according to pkg directions

Bake at 375 degrees.

Melt oleo in pan, add chopped onion. Cook over low heat until onion is transparent. Add the broccoli and continue to cook just until broccoli is separated. Add soup and cheese; mix well. Add the minute rice. Mix well and pour into the prepared baking dish. Bake at 375 degrees for 20 minutes.

Note: This casserole can be made up to a day ahead, refrigerate before baking then add 5 to 10 minutes to the baking time.

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UPSIDE-DOWN GRAPE CAKE

2 tbsps butter
3 tbsps packed brown sugar
1 1/2 cups seedless red grapes, halved
1 1/3 cups baking mix (such as Bisquick)
1/4 cup granulated sugar
1/3 cup milk
2 tbsp canola oil
1/2 tsp almond extract
1 egg

Heat oven to 350 degrees. Melt butter in an 8 or 9-inch square  or round baking pan placed in the oven. Remove pan from oven and sprinkle brown sugar over the margarine. Arrange grape halves on the brown sugar/butter mixture. In a medium bowl, mix together the baking mix, granulated sugar, milk, oil, almond extract, and egg. Beat the mixture vigorously for about a half minute. Pour batter over the grapes. Bake in a 350 degree oven for 35 to 40 minutes or until toothpick inserted in center comes out clean. Invert immediately onto a heatproof serving plate. Let pan remain in place for a few minutes, then remove. Serve warm. Add whipped cream, if desired.

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SUBSTITUTIONS WHEN COOKING

Did you ever start to make something only to realize you didn't have a necessary ingredient? I know I have and it can be very frustrating. In going through some old cookbooks, I have figured out ways to make substitutions that won't mess up the finished product. Here are a few of them:

1 tablespoon cornstarch = 2 tbsps flour or 1 1/2 tbsps quick cook tapico
1 cup cake flour = 1 cup - 2 tbsps all-purpose flour
1 cup all-purpose flour = 1 cup + 2 tbsps cake flour
1 square baking chocolate = 3 tbsps cocoa + 1 tbsp shortening
1 cup MELTED shortening = 1 cup vegetable oil
1 cup milk = 1/2 cup evaporated milk + 1/2 cup water
1 cup buttermilk = 1 tbsp vinegar + enough milk to make 1 cup
1 cup heavy cream = 2/3 cup milk and 1/3 cup butter
1 cup heavy cream, whipped = 2/3 cup well chilled evaporated milk, whipped
1 garlic clove = 1/8 tsp garlic powder
1 tablespoon fresh herbs = 1 teaspoon dried herbs

MIZ EFFIE'S SOUR CREAM CHOCOLATE CAKE

I have no idea who Miz Effie was.

2 1/2 cups flour
2 tsps baking soda
2 cups sugar
pinch salt
3 tbsps cocoa
2 cups sour cream
4 eggs
1 tsp vanilla

Preheat oven to 350 degrees.

Sift the flour, sugar, salt, cocoa. Add cream, eggs, and vanilla. Beat well and pour into large 9x13 pan that has been greased and floured. Bake 45 minutes at 350 degrees.

FROSTING:

2 1/2 cups sugar
2 tbsps cocoa
1 1/2 tbsps white syrup
3/4 cup cream
2 tbsps butter
vanilla

Cook the first 4 ingredients to a soft ball stage. Add butter and vanilla. Cool 45 minutes before beating and pour over cake. Never stir until it has cooled about 45 minutes.

If you milk and have cream, this is an easy and good cake.

This is a file photo.

QUICK PARTY LOG

This recipe is an old one that is quick, easy, and tasty! I have had it for years.

Click on picture to enlarge for easier reading.

WISHING EACH OF YOU A HAPPY VALENTINE

1950s Candle Holders

Does anyone else remember your mother baking your birthday cake and putting the candles in these holders? Such fond memories!

Lemon Pie with Meringue

This recipe is a clipping from an old women's magazine.

1 lightly baked pie crust shell
1 1/3 cups sugar
1/3 cup cornstarch
1 1/2 cups lukewarm water
Yolks of 5 large eggs, reserve whites for meringue
1 tbsp grated lemon zest
1/2 cup fresh lemon juice
2 tbsps cold butter, cut into small pieces

In a 2-quart saucepan, mix sugar with cornstarch. With a wire whisk, stir in 1 1/2 cups lukewarm water, egg yolks and lemon juice. Bring mixture to a gentle boil while stirring. Boil, stirring, for approximately 1 minute until translucent and thick. Remove from heat, stir in the zest and butter until butter is melted and blended in. Pour into the lightly prebaked crust. Make meringue and top pie.

Meringue:
Whites from the 5 large eggs used in pie
1/2 tsp cream of tartar
3/4 cup sugar

Beat egg whites and cream of tartar in a large bowl on low speed of electric mixer until they form soft peaks. Increase speed to medium-high and add sugar, a little at a time, beating just until stiff peaks form. Spoon meringue over the lemon filling and spread to the edges sealing to pie crust. Make decorative swirls in meringue. Bake 20 minutes at 350 degrees until browned. Cool completely. Refrigerate until serving time. Leftovers should also be refrigerated.

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CHEWY SCOTCH SQUARES

This old recipe was the Senior Winner in Pillsbury's 5th Grand National Recipe and Baking Contest (now known as the Pillsbury Bake-Off).

3/4 cup sifted all-purpose flour
1 tsp double-acting baking powder
1/2 tsp salt
1/2 cup butter
1 cup firmly packed brown sugar
1/3 cup peach or apricot preserves or jam
1 1/2 cups quick-cooking oats

Preheat oven to 300 degrees.

In a large mixing bowl, sift together the flour, baking powder, and salt. Melt the butter in a 2-quart saucepan. Add the brown sugar to the melted butter and stir until the sugar is dissolved. Stir in the preserves or jam to mix well. Add the oats to the flour mixture and mix thoroughly to blend. Add the butter mixture to the dry mixture and mix well. Cover a baking sheet that has sides with aluminum foil. Turn up the edges of the foil about 1/2-inch all the way around. Spread the dough in the center of the foil and spread to about a six-inch square. Bake at 300 degrees for 25 to 30 minutes. Dough will spread during baking. Cool 15 minutes; sprinkle with powdered sugar. Cut into squares or bars.

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1973 JELL-O PAGE

This is the introductory page in a 1973 "cookbook" entitled The New Joys of Jell-O Gelatin Dessert recipe book. How many of you still enjoy Jell-O? Do you make gelatin desserts or salads? If so, do you make them year-round or only for holidays? I don't use Jell-O as much as I used to since my children and grandchildren are mostly grown. But we still enjoy Jell-O dishes around my house occasionally. My favorite way to use Jell-O is in making fresh strawberry pie! Yum!

COCONUT BUTTERMILK PIE

This is an old Alabama recipe.

1 cup sugar
2 eggs, room temperature
4 tbsps butter, melted
3 tbsps flour
1/2 tsp vanilla extract
1 tbsp lemon juice
pinch of salt
1 cup buttermilk, room temperature
1/2 cup shredded coconut
1 9-inch pie crust, lightly baked and cooled

Preheat oven to 425 degrees.
In a large bowl, combine sugar, eggs, butter, and flour. Beat with electric mixer until well blended. Mix in the vanilla, lemon juice, and salt. Using a wire whisk, whisk in the buttermilk until well blended. Pour into the prepared pie crust and sprinkle the coconut over the top. Bake on the middle oven rack for 10 minutes at 425 degrees then lower the temperature to 350 degrees until lightly browned and a knife inserted in the center comes out clean.

Note: To prevent edges of pie crust from getting too brown, loosely wrap the edge of the pie with foil before putting in the oven.

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