APPLESAUCE BROWNIES WITH APPLE FLUFF TOPPING

This recipe is older than  my children who have blessed me with 7 grandchildren. 

1 pkg (22-oz) walnut brownie mix
2/3 cup no-sugar-added applesauce
3 eggs

Preheat oven to 350 degrees.
Grease a 13 x 9 x 2-inch pan; set aside. (Today I use nonstick cooking spray.)

Mix the brownie mix, applesauce and eggs together until blended. Pour the batter into the prepared pan. Bake for 30 minutes at 350 degrees. Cut into 20 squares. Top with Apple Fluff (below):
1/2 cup chilled whipping cream
2 tbsp confectioners' sugar
1/2 cup applesauce
1/4 tsp cinnamon

In a chilled bowl, with chilled beaters, beat the whipping cream and confectioners' sugar together until fluffy. Fold in the applesauce and cinnamon. Use to top the brownies. Sprinkle fluff with a dash of cinnamon, if desired.

free clipartr

PINEAPPLE CRUMBLE BARS

1 full cup lard or shortening

1 1/2 cups brown sugar
1 egg
1 tsp vanilla
2 cups flour
1 1/2 cups quick cooking oats
1 tsp baking soda
Filling:
1 can crushed pineapple
2 tbsp cornstarch
1/2 cup sugar

Preheat oven to 375 degrees.

Mix the lard, brown sugar, egg, and vanilla with a spoon. Then add 2 cups of flour and 1 1/2 cups quick cook oats and 1 teaspoon soda. Mix with fingers.

To make the filling: Heat crushed pineapple, starch, and sugar in a saucepan until thick and clear, about 5 minutes. Press half of the dough mixture onto a cookie sheet that has sides, using your fingers. Spread the hot pineapple mixture over the top of the dough. Crumble the rest of the dough mixture over the top of the pineapple and bake until light brown, 20 minutes.

Serves 24
Note: File Photo for reference only.

CHINESE STYLE TUNA CASSEROLE

I've had this recipe for many years. I don't know where I got it.

1 can (6 1/2-oz) chunk-style, drained, flaked
1 can cream of mushroom soup, undiluted
1/4 cup water
1 pkg (10-oz) frozen peas
1 can (3-oz) chow mein noodles
1 tomato, diced
1/2 cup chopped celery
1/4 cup sliced green onion
1/4 cup salted cashews for garnish

Preheat oven to 375 degrees.

Empty tuna fish into a mixing bowl. Blend soup and water together and add to the tuna. Add the peas, 1 cup of the chow mein noodles, tomato, celery, and green onion. Toss lightly to mix well. Pour mixture into a buttered 1 1/2-quart casserole dish and pour remaining noodles over the top. Bake at 375 degrees for 25 to 30 minutes or until heated through. Garnish with the cashews.

Yield: 4 servings.

NOTE: You may substitute canned chicken for the tuna,if you prefer.

 

 clipart library

December 1940

 I love finding things older than me!😉 Beautiful magazine cover. I can just imagine the excitement of rural ladies getting this in their mailbox. 

MIZ TAYLOR'S PIZZA CASSEROLE

1 lb ground beef

1/8 lb pepperoni
1 can pizza sauce with cheese
1 small pkg shredded mozzarella cheese
1/4 cup Parmesan cheese
4 oz egg noodles, cooked in salted water until tender
1 small onion, chopped

Heat oven to 350 degrees.

Brown ground beef with onion and drain. Grease a 2-quart casserole dish and put meat and onion in dish. Stir the noodles, pepperoni, and pizza sauce together; add to the meat and onion mixture in dish. Stir to blend. Sprinkle with the Parmesan cheese and mozzarella cheese. Bake at 350 degrees until bubbly and cheese is melted, about 20-25 minutes.

 clipart library

HOT PEPPER RELISH

12 hot peppers

12 green tomatoes
3 cups sugar
3 tsp salt
12 cups bell peppers
12 yellow onions
2 cups cider vinegar

Grind the hot peppers, green tomatoes,bell peppers, and onions. Place mixture in a colander and run hot water over vegetables for about 5 minutes; drain well. Place in a large saucepan.

In another saucepan, bring the sugar, salt, and vinegar to a boil. Pour the sugar mixture over the vegetable mixture and cook over medium heat until very hot, stirring occasionally. Do not allow to come to a roiling boil. Place in clean, hot pint jars and seal with hot bands and lids. Be sure jars seal.

Yield: 6 pints

file photo for reference only

MILK PIE PASTRY

This recipe is so old I don't even remember where I got it.

3 cups sifted all-purpose flour
1/2 tsp salt
1 cup firmly packed lard
1/2 cup cold milk

Combine the flour and salt in a large bowl. Cut in the lard until the mixture resembles coarse corn meal. Sprinkle milk evenly over the top while tossing the mixture with a fork. Toss until the mixture holds together. Use about 2/3s of the pastry in the bottom of the pie pan to hold filling. Use the remaining third of the pastry for the top crust.

 clipart library

HOT WATER PIE CRUST

An old Indiana recipe.

3 cups all-purpose flour
1 cup lard (softened to room temperature)
1/2 cup boiling water
1 tsp salt

Mix all ingredients together with a spoon. Rut into refrigerator until cool. Roll out to make 3 single pie crusts. May be kept in freezer until needed.

 

This is a file photo.

ORANGE PUNCH

Another old Southern Indiana recipe.

2 tall cans orange Hi-C drink
1 pkg orange Kool-Aid
1 bottle (2-liter) 7-Up soda
1 fresh orange

Prepare the Kool-Aid per package directions. Chill all the ingredients. Place all the ingredients, except the orange, in a large punch bowl. Cut the ends off the orange, slice into thin rings and float on top of the punch.

 

Note: Stock photo

JEAN'S BROCCOLI SALAD

This recipe is from an old Hoosier cookbook.

1 bunch fresh broccoli, washed, drained, and chopped
1 cup black olives, sliced
1/2 cup green onions, chopped
1/2 cup green bell peppers, chopped
3/4 cup mayonnaise
4 hard boiled eggs, chopped

In a large bowl, combine broccoli, olives, green onions and bell peppers. Add the mayonnaise and mix to blend. Add the chopped eggs and fold into the salad mixture. Refrigerate until serving time.

As you can see this cookbook has had lots of use!

I lost the front cover years ago.

CRISPY COUNTRY CHICKEN

This is an old recipe from a grocery store flyer.

1/2 cup mayo type salad dressing
1 tsp dried oregano
1 broiler-fryer (3 to 3 1/2 lbs), cut-up
1 cup crushed corn flakes cereal
1/4 cup grated Parmesan cheese
1 tsp garlic salt
1/4 tsp black pepper

Mix salad dressing and oregano is a small bowl; brush the chicken with the mixture.

Mix the corn flake crumbs, cheese, garlic salt and pepper. Coat the chicken with the cereal mixture. Place chicken in a very lightly greased 9 x 13-inch baking pan or dish.

Bake at 350 degrees for 1 hour or until the chicken is cooked through.

Modern version: Substitute about 2 pounds of boneless skinless chicken breasts halves for the broiler-fryer. Bake only about 30 to 35 minutes.

File Photo

PINEAPPLE ORANGE SQUARES

This is an old recipe from Kraft Foods. I do not have a photo.

3/4 cup all-purpose flour
1/2 cup coconut
1/3 cup butter, melted
2 tbsp brown sugar
1-quart vanilla ice cream
8-oz cream cheese, softened
1/3 cup frozen orange juice concentrate, thawed
1 can (8 1/4-oz) crushed pineapple, drained
Pineapple slices, optional

Preheat oven to 325 degrees.

In a medium bowl, stir together the flour, coconut, butter and brown sugar. Spread the mixture evenly in an 8 x 8-inch square baking pan or dish. Press onto the bottom of the pan to form a firm, even crust. Bake at 325 degrees for about 20 minutes or until golden. Cool.

While crust bakes, stir ice cream to soften. Beat cream cheese and orange juice concentrate until fluffy. Add ice cream by spoonfuls, beating until smooth after each addition. Stir in the crushed pineapple. Spoon mixture into the prepared crust. Freeze for 8 hours or overnight. Let stand 10 minutes before serving. Garnish with pineapple slices, if desired.

Yields 9 squares

HONEYBEAR BROWNIES

A good old fashion brownie recipe I got from a hand written recipe blog I belong to.

RHUBARB BUTTER CRUNCH

This recipe is from an old yellowed newspaper clipping.

3 cups fresh finely chopped rhubarb
1 cup sugar
3 tbsp flour

TOPPING:
1 cup brown sugar
1 cup quick raw rolled oats
1 1/2 cups flour
1/4 cup butter

Preheat oven to 375 degrees.

Mix rhubarb, sugar, and flour; mix well and place in a greased baking dish.

Combine all the topping ingredients together and sprinkle over the rhubarb mixture. Bake for 35 to 40 minutes. Best when served warm with whipped cream.

 Note: File Photo

1970S CRANBERRY COOKIES

1/2 cup butter, softened

1 cup granulated sugar
3/4 cup packed brown sugar
1/4 cup milk
2 tbsp orange juice
1 egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup chopped pecans
2 1/2 cups coarsely chopped frozen cranberries

Preheat oven to 375 degrees.
Lightly grease cookie sheets; set aside.

Cream the butter, granulated sugar, and brown sugar together. Stir in the milk, orange juice, and egg.

Combine the flour, baking powder, salt, and baking soda together. Add the flour mixture to the creamed mixture. Stir in the chopped pecans and the chopped cranberries.

Drop the dough by teaspoonfuls about 2 minutes apart on the prepared baking sheets. Bake 10 to 15 minutes until lightly browned. Allow to cool about 1 minute on baking sheets. Remove to wire racks to cool completely.

Yield: 11 dozen cookies

free clipart

CLASSIC MACARONI SALAD

1 cup mayonnaise

2 tbsp vinegar
1 tbsp prepared mustard
1 tsp sugar
1 tsp salt
1/4 tsp pepper
8-oz elbow macaroni, cooked, drained
1 cup sliced celery
1 cup chopped green bell pepper
1/4 cup chopped onion

In a large bowl, combine mayonnaise, vinegar, prepared mustard, sugar, salt, and pepper with a wire whisk until combined. Stir in the macaroni, bell pepper, and onion. Mix well. Cover bowl and refrigerate until serving time.

Yield: about 5 cups

Note: File Photo

DICED APPLE CAKE WITH SAUCE

This cake was served in the school cafeteria at one of the county schools where I grew up in Southern Indiana. It is very tasty. I put it in the family cookbook I made years ago.

Cake:

2 cups peeled, diced apples

1 cup sugar

1 egg 

1 cup flour

1 1/2 tsp cinnamon

1 tsp baking soda

1/2 cup chopped nuts

dash of salt

Sauce:

1/2 cup brown sugar

1/2 cup white sugar

2 tbsp flour

1/4 cup butter

1 cup water

1 tsp vanilla

To make cake: mix sugar and apples together and allow to stand until sugar dissolves. Add the egg. Add dry ingredients and nuts. Pour into a greased 8-inch square baking dish. Bake at 375 degrees for 40 minutes.

To prepare topping: Mix all ingredients together and bring to a boil. Pour over the hot cake.

Note: This cake is especially good when served warm.

AMISH CRANBERRY SALAD

 This is an old Amish recipe.

1 pkg (3-oz) cherry gelatin

1 cup boiling water

1/2 cup cold water

1/2 lb cranberries, ground

3 apples, chopped

1/2 cup crushed pineapple 

1/4 cup chopped nuts

3/4 cup sugar

Pour boiling water over gelatin mix and stir until completely dissolved. Add the cold water and chill until slightly thickened. Combine the remaining ingredients in a bowl and mix well. Add to the slightly thickened gelatin mixture. Chill until firm before cutting to serve.

This is a file photo

CRISPY OVEN FRIED PAPRIKA CHICKEN & GRAVY

1 frying chicken, cut up

1 cup biscuit baking mix
2 tsp salt
1/4 tsp black pepper
2 tsp paprika
1 stick butter*

Preheat oven to 400 degrees.
Place butter in a 9 x 13-inch baking pan and set into oven until melted.

In a paper bag combine the baking mix, salt, pepper, and paprika; shake 3 pieces or so of chicken in bag at a time; coat thoroughly. 

Place the chicken, skin side down in a single layer in the hot butter in the pan.  Place in oven at bake 30 minutes at 400 degrees.  Turn chicken to the other side and bake another 15 minutes or until browned and juices run clear.

*Replace half the butter with olive or coconut oil for a healthier dish.
Gravy:
Pan drippings
2 tbsp of the leftover biscuit mixture in the bag
1 1/2 cups low-fat milk

Add the biscuit mixture to the drippings and bring to a boil, while stirring.  Add the milk and boil for another minute or so until thickened.  Stir gravy constantly while cooking.

 

Note: File Photo

OLD FASHION CUCUMBER DIP

This recipe is from an old country cookbook. The picture is a file photo of cucumber dip.

1/2 large cucumber, peeled
1/4 onion
8-oz pkg cream cheese
1 tbsp mayonnaise
1/2 tsp garlic powder

Blend the cucumber and onion together in an electric blender; drain well. Mix the cream cheese, mayonnaise, and garlic powder together in blender and add well drained cucumber and onion mixture. Serve with your choice of chips, crackers, or fresh veggies.

MOCK FILET MIGNON

This recipe is from an old family friend. It is from the early 50s.

8 to 10 slices bacon
2 lbs ground beef
1/4 cup chopped onion
1 cup American cheese (grated)
2 tbsp catsup
1 egg, beaten
1 tsp salt
1/2 tsp pepper
3 tsp Worcestershire sauce

Place bacon on a board with strips side by side. Combine the remaining ingredients together and mix well. Roll meat mixture into a 10-inch roll. Draw the bacon strips around the meat and hold in place with toothpicks. Slice into 1-inch rounds so that bacon surrounds each slice. Broil on each side until browned and done to your taste.

 File Photo - ready for the broiler.

HEAVENLY HASH

Thoroughly mix 1 can (8 3/4oz) pineapple tidbits, well drained, 2 cups thawed Cool Whip, 1 cup miniature marshmallows, 1/4 cup chopped maraschino cherries, and 3 tablespoons milk. Chill about 1 hour.

photo I took from another picture

RANGER BURGER PATTIES

This is an old recipe from my late mother's collection. We ate simple meals back in Southern Indiana when I was a child but I much preferred them to the meals I ate in 5-Star restaurants later in life when I worked in New York City!

1 1/2 lbs ground beef
3/4 cup dry oats
1 cup milk
1 1/2 teaspoons salt
1/2 tsp pepper

Combine ingredients in a bowl, using clean hands. Shape mixture into patties and brown in a skillet. Make the following SAUCE:
1 cup catsup
1/2 cup water
2 teaspoons liquid smoke
1 teaspoon sugar
3 teaspoons vinegar
1 small onion, chopped

Combine all ingredients in a small saucepan and bring to a boil while stirring. Pour the sauce over the burger patties and simmer until sauce is thickened and burgers are of desired doneness.

FILE PHOTO

LEMON CHESS PIE

4 eggs

1 1/2 cups sugar

1/4 cup milk

4 tbsp butter

1 tbsp flour

1 tbsp cornmeal

2 tbsp lemon juice

1 unbaked pie shell

Combine the 1st 7 ingredients well. Pour into the pie shell and bake for 35 minutes at 375 degrees.

file photo

 

PRESIDENT EISENHOWER'S FAVORITE BEEF STEW

 

BAKED RICE PUDDING

This recipe is from an old church cookbook, the picture is a file photo.

3/4 cup uncooked regular rice
1 tsp salt
1 tsp cinnamon
1 quart milk
1/2 cup sugar
1/2 cup raisins

Preheat oven to 275 degrees.

Mix all ingredients together in a 2-quart casserole dish. Place in a slow oven, 275 degrees, for 2 to 3 hours, stirring occasionally at first. Bake until rice is tender and creamy. Add more milk if the pudding starts to get too dry.

OLD RECIPE LANGUAGE CONVERTED TO PRESENT DAY

I often get inquiries as to how to translate old recipe amounts, etc to modern day cooking. Margaret Johnson Brandon posted this on a Hand Written Recipes site I belong to. Thought it worth sharing here.

Here are a few conversions to help with old recipes
Modern Day Conversions
Very slow oven 275° F
Slow oven 300° F
Moderately slow oven 325° F
Moderate oven 350° F
Moderately hot oven 375° F
Quick oven 400° F
Hot oven 425° F
Very hot oven 450° - 475° F
1 box gelatine = 8 teaspoons of gelatin
1 cake yeast = 2 envelopes of dry yeast
1 coffee cup = 1 cup
1 dessert spoon = 2 teaspoons
1 gill = ½ cup
1 ounce ginger = 5 tablespoons
1 pint = 2 cups
1 pound brown sugar = 2½ cups, packed
1 pound butter = 2 cups
1 pound of flour = 4 cups
1 pound powdered sugar = 2½ cups
1 pound raisins = 2¾ cups
1 pound sugar = 2¼ cups
1 quart = 4 cups
1 salt spoon = ¼ teaspoon
1 spoonful = 1 tablespoon
1 teacup = ¾ cup
1 tumbler = 1 cup
1 wineglass = ¼ cup
size of an egg = ¼ cup
1 peck = ¼ bushel

FILE PHOTO

ORANGE-GLAZED STUFFED PORK CHOPS

4 rib pork chops, cut 1 1/2 -inch thick, each with a pocket

STUFFING:
2 tbsp butter
1/3 cup finely chopped onion
1/2 cup chopped celery
1 1/2 cups soft bread crumbs
2 tbsp chopped parsley
1 tsp salt
1/2 tsp grated orange peel
1 1/2 tsp seasoned salt
3 tbsp orange juice

Preheat oven to 375 degrees. Wipe pork chops well.

To Make Stuffing: In hot butter in skillet, cook the onions and celery until tender - about 8 minutes. Add bread cubes and brown slightly. Remove from the heat. Add the parsley, salt, orange peel, 1 teaspoon seasoned salt, and orange juice; toss mixture lightly to combine.

Fill pork chops pockets with the stuffing. Stand chops on rib bones on a rack in a shallow pan. Sprinkle with 1/2 teaspoon seasoned salt. Pour water to 1/2-inch depth in roasting pan (the water should not touch the rack). Cover the chops and roasting pan with foil. Bake chops for 1 1/2 hours at 375 degrees.
GLAZE:
1/2 cup orange juice
1/4 cup light brown sugar
1/4 cup orange marmalade
2 tbsp cider vinegar

Combine the orange juice, brown sugar, orange marmalade, and the vinegar in a small saucepan; mix well. Bring to boiling while stirring. Reduce heat and simmer, uncovered, for 15 minutes while stirring.

After removing the chops from the oven, remove foil and pour off the water. Brush chops with some of the glaze. Bake, uncovered, 30 minutes, or until tender and browned, basting with the glaze every 10 minutes.

Yield: 4 servings.

FILE PHOTO FOR REFERENCE ONLY

PRALINE-BOTTOM PUMPKIN PIE

This recipe is one I found from a BETTER HOMES AND GARDENS, November 1976 magazine. It was the first-place winner in the holiday pies category. The clipping is so bedraggled I couldn't post it clear enough to read so I will type it in.

4 tablespoons butter or margarine
1/2 cup chopped toasted pecans
1/3 cup packed brown sugar
1 9-inch baked pastry shell
1  2 1/4 - or - 3-ounce package no-bake custard mix
1/3 cup granulated sugar
2 teaspoons pumpkin pie spice
2/3 cup milk
1  5 1/3-ounce can (2/3 cup) evaporated milk
1  16-oz can (2 cups) pumpkin
Toasted chopped pecans

In small saucepan, melt butter or margarine. Stir in the 1/2 cup pecans and the brown sugar; cook and stir till mixture bubbles. Spread over bottom of baked pastry shell. Cool. In 2-quart saucepan, combine custard mix, granulated sugar, and spice. Stir in milk, evaporated milk, and pumpkin. Cook and stir till mixture bubbles. Cover and cool 10 minutes. Pour into pastry shell. Chill until firm. Garnish top with additional pecans.

This is just a file photo. The picture of this recipe was too old and wrinkled to post.

10 MORE OLD TIME HELPFUL HINTS

 Here are more of the helpful hints for the back of an old cookbook I found.

1. To keep nuts from sinking to the bottom of cake or bread batter, shake them in a paper bag with a pinch or two of flour.
2. Do not discard worn pillow slips. Cut a small hole in the seamed end and slip it over a hanger as protection for clothes.
3. Use cotton swabs dipped in lukewarm soap or detergent suds to clean the grooves of carved furniture.
4. Potatoes soaked in salt water for 20 minutes before baking will bake more rapidly.
5. A pie crust will be more easily made and better if all the ingredients are cool.
6. To cut fresh bread easily, cut with a hot knife.
7. Tablecloths and sheets should be folded crosswise occasionally. It will make them last longer.
8. To prevent the iron from sticking, add a little salt to the starch.
9. To remove iodine stains from linens rub the stained area with a slice of lemon.
10. Fruit stains may be removed with a strong solution of borax, or the stain moistened with water, rubbed with borax, and boiling water poured through.

TEN OLD-TIME TIPS FROM THE BACK OF AN OLD COOKBOOK

 

1. When baking a milk pudding, place the dish in a pan of water in the oven. This prevents the pudding from burning or boiling over.

2. A well-beaten white of egg added to mashed potatoes will add to the looks and taste of the dish.

3. When bread is baking, a small dish of water in the oven will help to keep the crust from getting too hard.

4. To draw out the salt from salted fish, add a glass of vinegar to the water in which the fish is soaking.

5. Add 1/4 teaspoon baking soda to cranberries while cooking and they will not require much sugar.

6. To keep milk or cream from souring in hot weather, stir in a small quantity of bicarbonate of soda.

7. All seasonings should be added gradually to soup, or the flavor may be too strong.

8. A little finely grated cheese added to thin soup improves the taste immensely.

9. If parsley is washed with hot water, instead of cold, it retains its flavor and is easier to chop.

10. To prevent the odor of boiling ham or cabbage permeating the house, add a little vinegar to the water in which they are boiled.

There you have it, folks. Ten more tips for everyday use. I especially like #6. But I'm sure that was very important to folks many years ago. Anyway, it is fun to share these tips with you.

FRESH VEGETABLE STEW

This is another recipe from the 1982 JayC Food Stores booklet I found in my late mother's shoe boxes of recipes.

2 potatoes, pared and cubed
2 carrots, pared and sliced
1/2 cauliflower, cut in flowerets
2 ribs celery, cut in slices
1/2 pound mushrooms, sliced
2 onions sliced
1 red pepper, cut in strips
1 garlic clove, minced
1 can (13 3/4 ounces) chicken broth
2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons chopped fresh dill or 2 teaspoons dried dill weed

Combine all ingredients in a 3-quart baking dish. Cover and bake in 350 degree F oven 1 hour, until vegetables are tender. Makes 8 servings.

THE ORIGINAL HERBS AND SPICES FOR KFC?

According to a Chicago Tribune reporter who was visiting the home of Colonel Sanders' nephew, he was looking through a photo book (or maybe a scrapbook) when he came across this handwritten note. According to the nephew this was on the back of the Colonel's second wife's will. Supposedly the nephew said this is the original list of  "11 Herbs and Spices" that made the Colonel's chicken so popular.

THE LATE ACTOR JIMMY STEWART'S SPARERIBS AND BARBECUE SAUCE RECIPE

 

A favorite actor of the past, Jimmy Stewart was happy to share his Barbecue Ribs recipe. The late Mr. Stewart had close ties to Ft Worth and came to town frequently. I've had this for years so I'm not sure but believe I got this from a Ft Worth cookbook.

1950s Candle Holders

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