ROAST WILD DUCK

This recipe is from an old Iowa cookbook.

2 wild ducks, about 2 lb each
salt and pepper to taste
1 tsp. dried rosemary
2 small apples
2 small onions

Preheat oven to 325 degrees.

The ducks should be plucked of the feathers but not skinned.

Sprinkle the cavities of the ducks with the salt, pepper, and rosemary. Place an apple and an onion inside the cavity of each duck. (You may have to cut them to get them to fit inside the cavity.) Place the ducks, breast side up, on a rack in an open roasting pan. Roast 1 1/2 to 2 hours until the ducks are tender when pierced with a fork between the leg and the body. Juices should run clear as with poultry. Remove the apples and onions and discard.

Serves 4

Photo from Ina Garten used for reference only.

SPICY BANANA PECAN CAKE

This is another old recipe clipping from my late mother's shoe boxes of recipes. I haven't made this but it sounds good, without the raisins. I hate them!

The top amounts are a little hard to read. They are, in order, 1 1/2, 1/2, 1/2, and 3.

SPICED BLUEBERRY CAKE

This recipe is from an old Iowa community cookbook.

1 cup shortening or butter (add 1 tsp salt if you use shortening).
2 cups white sugar
4 eggs
3 cups all-purpose flour, sifted
2 tsps baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
1 tsp allspice
1 cup buttermilk
2 cups blueberries (use whole can of blueberries, juice and all)

Preheat oven to 350 degrees.

Cream butter and add sugar gradually creaming until fluffy. Beat the eggs well and blend into the sugar mixture. Add buttermilk and stir mixture well. Sift the flour, baking soda, baking powder, and the spices together; beat into the creamy mixture. Gently fold in the blueberries until well mixed in. Pour batter into a greased 9x13-inch pan and bake at 350 degrees for 40 to 45 minutes or until cake tests done.

Good with your favorite chocolate frosting.

Stays moist for a long time.

SERVED HOT POTATO SALAD

6 to 8 boiled or baked potatoes, peeled and cubed

1/2 lb Velveeta cheese, cubed
1 cup mayonnaise
1 small onion, chopped
1 tbsp prepared mustard
salt and pepper to taste
3 to 4 bacon strips and drippings

In a large bowl, gently mix together the potatoes, cheese, mayonnaise, onion, mustard, salt and pepper. Partially fry the bacon strips (do not fry crisp). Pour bacon drippings into the potato mixture. Put mixture into a lightly greased baking dish. Crumble bacon over the top of the mixture. Bake 30 to 40 minutes at 350 degrees. Serve hot.

Note: This can be made ahead, refrigerated and then baked before serving.

 This is a similar recipe. Photo used for reference only.

MAGIC COOKIE BARS

I know I have been making this recipe for my family for over fifty years. I hadn't even thought of it as an old recipe until I ran across it in my late mother's recipe files and realized how long I had been making it. These are excellent and make a perfect dessert for the office, church or other "pitch-ins", or just to please your family. My family enjoys them made with chocolate chips or butterscotch chips. I'm sure they would be good with toffee chips, peanut butter chips, etc. Try making them with your family's favorite chips. They are sure to please!

1/2 cup margarine
1 1/2 cups graham cracker crumbs
1 can (14 oz) sweetened condensed milk
1 pkg (6 oz)semi-sweet chocolate chips (or any flavor)
1 can (3 oz)flaked coconut (or 1 1/3 cups)
1 cup chopped nuts (I prefer pecans)

Preheat oven to 350 degrees for a metal pan or 325 degrees for a glass pan.

In a 9x13-inch baking pan, melt margarine in the oven. Remove from oven and sprinkle graham cracker crumbs over the margarine. Pour sweetened condensed milk evenly over the cracker crumbs and butter. Top with the chips, coconut, and nuts. Press down lightly, using a large spatula or the back of a large spoon. Bake for 15 to 20 minutes or until lightly browned. Cool. Cut into bars. To store, cover loosely and store at room temperature.

BANANA CHOCOLATE LOAF

 CLICK ON THE RECIPE FOR EASIER READING

This is a recipe clipping from my late mother's shoe boxes of recipes. I have never made it but it sure looks like it would be good.

DOROTHY'S FRIENDSHIP TEA

2 cups Tang instant breakfast drink

2 cups granulated sugar
1 1/3 cups instant tea mix
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 3-ounce packages Wyler's Lemonade mix (optional)

Combine ingredients and pour through funnel into large glass container. Cover tightly. The dry mix keeps for months in the refrigerator.

To make a quart: use approximately 1/4 cup mix to 1 quart of water

This recipe is from the late Dorothy Mengering, better known as David Letterman's mother. Dorothy was a fellow Hoosier who loved to cook and share her recipes.

WHOLE GRAIN BUTTERMILK BREAD

1 cup warm (105 - 115 degrees) water

1 pkg active dry yeast
1 tbsp honey
4 cups (approximately) bread flour
2 cups buttermilk
1 tbsp salt
1 cup wheat germ
2 1/2 cups rye flour
1 egg white
1 tsp water
3 tbsp rolled oats

Place the warm water in a room-temperature bowl and stir in the yeast and honey.  Stir in 1 cup of the bread flour.  Let stand in a warm place until bubbly, approximately 20 to 25 minutes.

Mix the buttermilk and salt into the above mixture.  Add another 2 1/2 cups of the bread flour.  Mix to blend then beat until smooth.  Stir in the wheat germ and rye flour to make a stiff dough.  Turn out on a floured surface and knead until the dough is is springy, kneading in more bread flour if needed.  Place the dough in a greased bowl, turning over to grease top.  Cover with a kitchen towel and let rise in a warm place until doubled; about an hour and a half.

Punch down the dough and let rest 5 minutes.  Divide the dough in half and shape each half into a loaf.  Place in 2 greased 9-inch loaf pans.  Let rise until doubled in bulk, about 45 minutes.

In a small bowl or cup, lightly beat the egg white with the water; brush lightly over tops of loaves.  Sprinkle each loaf with half the oats.

Bake at 350 degrees about 40 to 45 minutes.  Bread will be done when lightly browned and produces a hollow sound when tapped. 

Remove bread from pans and cool on wire rack.

File Photo

ANISEED BISCOTTI

This is a recipe I saw in a magazine several years ago. It was made by a lady who immigrated to America from Italy in the early 1900s.

1 cup butter
1 cup sugar
3 eggs
2 tsp vanilla extract
3 1/2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 cup slivered almonds
2 to 3 tbsp aniseed
1 cup semisweet chocolate chips
2 tbsp shortening

In a mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each. Beat in vanilla.

Combine the flour and baking powder; add to the creamed mixture. Stir in the almonds and aniseed.  Divide the dough into three 10-inch x 3-inch rectangles on a greased baking sheet.

Bake at 325 degrees for 25-30 minutes or until golden brown. Carefully remove to wire racks to cool completely.

Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-inch slices. Place slices cut side down on ungreased baking sheets and bake at 325 degrees for 12-16 minutes or until firm and golden brown, turning once. Remove to wire racks to cool.

Melt chocolate chips and shortening together (this works well in the modern-day microwave!); stir until smooth. Drizzle over the biscotti. Let stand until chocolate is set.

Refrigerate in an airtight contain with waxed paper between layers.

Yield: Around 3 dozen.

 This recipe and photo are saved from an old TOH magazine of about 17 or 18 years ago.

CHICKEN AND FISH GUMBO

This recipe was on a very old almost crumbly newspaper clipping. I have no idea of its origins. Also, I do not eat chicken of fish so I have never made itl

2 tbsp vegetable oil
3 lbs chicken pieces
1 cup chopped onion
2 garlic cloves, minced
1/3 cup flour
1 1/2 cups water
1/2 cup unsalted chicken broth
2 1/2 tsp thyme leaves, crushed
1/2 lb fresh mushrooms, sliced
2 green bell peppers, chopped
4 tsp lemon juice
1 1/2 lbs cod fillets, cut into 1-inch pieces
1 lb tomatoes, chopped
1 1/2 tbsp Worcestershire sauce
1 1/2 tsp paprika
Fluffy cooked rice

In a large saucepot, heat oil until hot. Add chicken and brown on all sides. Remove chicken from pot. Put onion and garlic in pot; saute until tender, about three minutes. Add flour; cook and stir until well blended. Gradually add water and chicken broth, stirring frequently, until thickened; about two minutes. Return chicken to the pot along with the thyme; bring to a boil. Cover pan and reduce heat to simmer. Simmer until chicken is almost tender, about 45 minutes. Add mushrooms, bell pepper and lemon juice; continue to simmer, covered, for ten minutes. Add fish, tomatoes, Worcestershire sauce and paprika; continue to simmer, covered, until chicken, fish, and vegetables are tender; about five minutes. Serve over rice.

Yields about 8 servings.

MOM'S APPLE DUMPLINGS

DOUGH:

2 cups self-rising flour
1/2 cup shortening
3/4 cup milk
FILLING:
5 cups chopped apples
1 cup sugar
1 tsp cinnamon
SYRUP:
2/3 cup butter
1 1/2 cup sugar
1 1/2 cup boiling water

Make dough by cutting shortening into the flour until crumbly. Add milk and blend to make a dough. Roll out dough on a lightly floured surface with a lightly floured rolling pin. Roll into a rectangle.

To make filling, In a mixing bowl, put apple sugar, and cinnamon. Stir to mix well.
Spread down the center of the dough. Roll up sides to make a roll. Cut into medium thick slices and place in a lightly greased baking pan.

To make syrup, bring water to a boil in saucepan. Add butter and sugar and return to a boil. Pour syrup over dumplings. Bake approximately 1 hour at 375 degrees.

 Note: File Photo

OLD FASHION RAISIN PIE

Pastry for a 2-crust pie

2 cups raisins
1/2 cup brown sugar
1 tsp cinnamon
1 tbsp vinegar
2 1/2 cups water
3 tbsp cornstarch
1/2 tsp salt
1 tbsp butter

Preheat oven to 400 degrees.

Line a deep dish pie plate with 1 sheet of pastry; set aside.

In a medium saucepan boil the raisins in 2 cups of the water for 5 minutes. In a small bowl, mix the brown sugar, cinnamon, cornstarch, and salt together. Add the remaining water to the brown sugar mixture and mix together well. Add to the raisins in the saucepan and cook until slightly thick. Remove from the heat and stir in the butter and vinegar. Pour into the prepared pie plate. Top with the other pastry sheet, cut air vents or poke with a fork. Bake at 400 degrees for 25 minutes.

Note: File Photo

VINEGAR SALAD

2 tomatoes, chunked

1 cucumber, thinly sliced
1 onion, sliced and separated into rings
1 can French style green beans, drained
1 cup vinegar
2 cups water
1/2 cup sugar

Combine vinegar, water, and sugar in a saucepan. Bring the mixture to a boil; remove from heat and allow to cool. Toss tomatoes, cucumber, onion, and green beans together. Pour liquid mixture over vegetables. Seal and marinate in the refrigerator for several hours.

 This is not a brand name endorsement.

TAMALE PIE

2 lb hamburger meat

2 medium onions, chopped
1 tbsp chili powder
1 bell pepper, chopped
1 cup vegetable oil
2 tsp red pepper
1 1/2 tsp salt
1 can whole kernel corn
1 can diced tomatoes
2 cups corn meal
1 cup milk
3 eggs

In a large skillet, brown hamburger meat in oil with onions, chili powder, bell pepper, red pepper and salt. Do not drain. When meat is brown, add corn and tomatoes. In a large bowl, mix corn meal, milk, and eggs. Add skillet mixture and mix well. Bake in a greased 9 x 13-inch baking pan for 30 minutes or until done at 375 degrees.

file clipart

BAKED MACARONI CASSEROLE

1 pkg (8-oz) elbow macaroni, cooked according to pkg directions, drained

3 tbsp butter
6 tbsp flour
2 cups tomatoes
1 tsp salt
1 onion, finely chopped
1 egg, beaten
1 1/2 cups creamed cottage cheese
1/4 tsp fresh ground black pepper
1/4 cup crushed corn flake cereal
2 tbsp melted butter

Preheat oven to 350 degrees.
Butter casserole dish.

Melt the3 tablespoons of butter in a saucepan. When completely melted, blend in the flour and cook over low heat, stirring constantly until lightly browned. Remove from the heat; add the tomatoes, salt, onion, egg, cottage cheese, and black pepper. Mix well then pour the mixture over the cooked and drained macaroni. Stir slightly to distribute evenly. Pour the mixture into the prepared casserole dish. Sprinkle the corn flake crumbs over all and drizzle with the butter. Bake at 350 degrees for about 45 minutes or until bubbly and heated through.

free clipart

QUICK AND EASY STIR FRY PORK

This is a recipe from an old grocery store give-away card. This was an old midwestern grocery store.

1 lb pork, sliced thin
2 tbsp oil
1 cup chopped celery
1 cup chopped onion
3 tbsp soy sauce
1/2 lb bean sprouts
Brown pork in oil. Add celery, onion, and soy sauce. Stir fry 3 minutes. Add bean sprouts and stir fry an additional 2 minutes. Serve hot.

TURKEY SUPPER RING

I found this recipe in an old 1975 WORKBASKET magazine but just because it's old doesn't mean it isn't good!

4 tbsp flour
2 cups milk
4 tbsp butter

Melt the butter in a medium hot skillet. Add the flour and milk, cook until smooth.

2 cups diced leftover turkey
3 bouillon cubes
1 can fried Chinese noodles
1 cup mayonnaise
1/2 cup slivered blanched almonds

Blend the above ingredients together with the butter mixture. Bake in a greased ring pan or ovenproof mold at 350 degrees for 60 minutes or until done. Remove from pan and fill center with cooked vegetables.

NOSTALGIC CHICKEN AND DUMPLINGS

6 bone-in chicken breast halves, skin removed

2 whole cloves
12 frozen pearl or small whole onions, thawed
1 bay leaf
1 garlic clove, minced
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp black pepper
1 cup chicken broth
3 tbsp cornstarch
1/4 cup cold water
1/2 tsp browning sauce, optional
1 cup Bisquick baking mix
6 tbsp milk
1 1/2 tsp parley flakes

Place chicken in a slow cooker. Insert cloves in an onion and add to slowcooker. Add bay leaf and remaining onions. Sprinkle chicken with garlic, salt, thyme, marjoram, and pepper. Pour broth over chicken. Cover and cook on low 4 to 5 hours until the chicken juices run clear. Remove chicken and keep warm. Discard cloves and bay leaf. Increase temperature to high. In a small bowl, combine cornstarch, water, and browning sauce until smooth. Slowly stir into the slow cooker. In another bowl, combine biscuit mix, milk, and parsley. Drop by tablespoonfuls onto simmering liquid. Cover and simmer for 20-25 minutes without lifting lid. Dumplings are done when a toothpick inserted in center comes out clean. Serve dumplings and gravy over/with chicken.

Yields 6 servings of 295 calories, 24 g carbs, and 36 g protein each

SWEET POTATO APPLE SCALLOP

2 lbs sweet potatoes (3 medium)

2 med apples, peeled and cored
1 tbsp lemon juice
1/2 cup packed brown sugar
1/4 cup chopped pecans
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp orange extract
2 tbsp butter

Place sweet potatoes in a saucepan and cover with water. Bring to a boil; cook 20-25minutes or until tender. Drain and cool. Peel potatoes and cut into 1/4-inch slices. Place in a 13 x 9-inch baking dish or pan that has been greased. Cut apples into 1/4-inch rings; cut in half. Arrange over sweet potatoes. Sprinkle apple slices with lemon juice. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice, and orange extract. Sprinkle mixture over apples. Dot with butter. Bake, uncovered, at 350 degrees for 25-30 minutes or until apples are tender.

 Note: File Photo

REFRIGERATOR DINNER ROLLS

1/3 cup warm water

1 pkg dry yeast
2 cups warm water
1 egg
1/2 cup sugar
3 tsp salt
4 tbsp shortening
7 cups flour (approximately)

Dissolve yeast in the 1/3 cup warm water. Add 2 cups warm water, egg, sugar, salt, shortening and 3 1/2 cups of the flour. Mix to blend. Gradually work in the rest of the flour as needed. Turn onto a floured board and knead for 10 minutes. Put in a greased bowl, turning to cover top with grease, and cover. Let rise in a warm place for 1 1/2 hours. Punch dough down and let rest thirty minutes. Make into rolls and let rise in pans thirty minutes, uncovered. Or you can put the dough into the refrigerator and keep for up to 4 days. When ready to bake, bake at 400 degrees for approximately 15 minutes or until golden brown.

 Photo from KAF.