CREAM CHEESE TUNA SALAD

I never liked tuna but my mother did. I've discovered she had several tuna recipes. This is one in her small handwritten recipe book she would bring to my house when she came to spend the winters. I love finding recipes in her hand writing.

COUNTRY FRIED POTATOES

1/4 cup fat (bacon dripping preferably)

2 quarts peeled and sliced potatoes
1 small to medium onion, chopped
1/2 cup chopped green bell pepper
1/2 tsp garlic powder
Salt to taste
Pepper to taste

Heat fat in a large cast-iron skillet. When hot, add the vegetables and seasonings. Stir well to mix in the seasonings. Reduce heat to medium and cook until the vegetables are tender and browned according to your desires. Stir occasionally for even browning.

 Note: File photo for reference only.

Not this exact recipe.

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

GRANDMA LEAFY'S MASHED POTATO SALAD

This was my grandmothers potato salad recipe she made when I was a child sneaking into her kitchen (she lived next door!) in the 1950s. Her name was Leatha but grandpa always called her Leafy.

3 to 4 lbs potatoes, peeled and boiled until soft in salted water
Drain the potatoes and mash with a potato masher. Add in the following ingredients:
1/4 to 1/2 cup cream
1 tbsp butter
1 to 1 1/2 heavy tablespoons mustard
sugar to taste
vinegar to taste
1 medium onion, chopped
4 hard boiled eggs, 3 chopped and one reserved
Mix the above ingredients into the potatoes until blended. Put into a serving dish and garnish with the reserved boiled egg, thinly sliced.

Note: This is a file photo that looks very much like grandma's. The dish and doily also remind me of grandma's kitchen.

CRANBERRY RELISH SALAD

Cranberries are very healthy and should be included in our diets year round.  Don't think of them as just a 'holiday' food!

1 pkg (4-serving size) cherry gelatin
1 pkg (4-serving size) raspberry gelatin
1/4 cup sugar
1 1/2 cups boiling water
1 can (12-oz) lemon-lime soda (I use 7up)
1 can (8-oz) crushed pineapple in its own juice, do not drain
2 pkgs (10-oz each) frozen cranberry-orange sauce

In a large bowl dissolve the gelatins and sugar in the boiling water.  Add the soda, pineapple with juice, and the cranberry-orange sauce.  Chill until the mixture is partially set.  Pour into individual serving dishes or an 11 x 7 x 2-inch dish and refrigerate overnight or until firm.  To add a decorative touch, garnish with fresh mint leaves, kale, or thin strips of orange rind.

Yield: 12 - servings
This goes great with chicken, turkey, pork, etc.

Note: This is a file photo.

LEMON BASIL GRILLED CHICKEN

Another recipe from my late mother's shoe box recipe collection. I love finding these old clippings.

BUTTERMILK BROWNIES WITH COOKED FROSTING

This recipe is from an old church group cookbook from a Midwestern state.

1 stick oleo
1 cup water
1/4 cup cocoa
1/2 cup canola oil
2 cups all-purpose flour
2 cups sugar
1/2 tsp salt
1 tsp soda
1 tsp vanilla
1/2 cup buttermilk
2 eggs

Preheat oven to 400 degrees. In a small heavy-duty saucepan, blend together the oleo, water, cocoa, and oil. Bring to a boil, stir until oleo is melted and ingredients are blended. Remove from heat and set aside. In a large mixing bowl, mix together the flour, sugar, salt and soda. Pour the boiled mixture over the flour mixture and stir to blend. Stir in the vanilla, buttermilk, and eggs. Stir until the mixture is well blended. Pour into a greased 17 x 11-inch baking pan. Bake at 400 degrees for 15 to 20 minutes until done. Frost with the following Chocolate Buttermilk Frosting.

CHOCOLATE BUTTERMILK FROSTING
1 stick oleo
1/2 cup cocoa
1/3 cup buttermilk
1 lb powdered sugar
1 cup chopped pecans
1 tsp vanilla

In a small saucepan bring the oleo, cocoa, and buttermilk to a boil. Remove from the heat and beat in the powdered sugar, vanilla, and nuts. Pour over the brownies while they are still warm.

Note: File Photo

WISCONSIN OVEN-BAKED BEANS

1 can (15-oz) butter beans with liquid

1 can (15-oz) great northern beans with liquid
1 can (15 1/4-oz) kidney beans, drained
3/4 lb thick-cut bacon, cut crosswise into 1/2-inch pieces
1 cup diced onions
3/4 cup brown sugar, packed
1 tbsp prepared mustard
1 tbsp prepared horseradish

In a 3-quart baking dish combine the butter beans, great northern beans and kidney beans. Stir in the bacon pieces, onion, brown sugar, mustard and horseradish. Cover and bake at 325 degrees for 2 1/2 to 3 hours. Uncover during the last hour of baking to brown the top. Add water during baking if needed.

Note: This is a good dish for diabetics if they substitute 1/4 cup + 2 tablespoons Splenda Brown Sugar Blend for the brown sugar listed above. You won't even notice the difference in the taste.

COCOA BROWNIES

Another treasure from my late mother's shoe box recipe collection. I am so glad she was a recipe hoarder!

MINI-MORSEL MUFFINS

This recipe is from my old hometown newspaper when I was a kid growing up in Southern Indiana.

2 cups all-purpose flour
6-ounces semisweet chocolate mini-morsels
1/2 cup chopped pecans
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
6 tbsps butter, melted
1/4 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract

Preheat oven to 400 degrees.

In a large bowl, combine the flour, mini-morsels, nuts, baking powder, and salt. In a small bowl, blend the milk, melted butter, brown sugar, eggs, and vanilla until well blended. Pour the liquid ingredients into the flour mixture. Stir together just until the flour mixture is moistened (it is okay if the batter is lumpy). Spoon the mixture into 12 greased muffin cups. Bake for 20 minutes. Cool in the pans for 5 minutes, then remove.

file photo

OLD FASHION NUTMEG DOUGHNUTS

This recipe is from an old Iowa church cookbook.

2 cups sweet milk*
1 1/2 cups sugar
2 tbsp butter or lard, melted
2 tsp cream of tartar
1 tsp baking soda
2 eggs
1 1/4 tsp nutmeg
2 cups flour, more if needed

Sift the flour, adding all of the "dry" ingredients. Make a nest of the flour mixture in a large bowl. Add the rest of the ingredients and mix until stiff. Adding more flour if needed. Roll dough out on well floured surface and cut. Drop into hot grease, enough so the doughnuts float. Fry until golden brown. Drain well.

*Sweet milk is whole milk NOT sweetened condensed milk!

clipart for fun

HOMEMADE DUMPLINGS

This recipe is from my aunt.

2 cup sifted self-rising flour (or Bisquick)
1/2 cup butter flavored shortening
3/4 cup sweet milk*

Cut shortening into the flour until it has the appearance of cornmeal. Put in the milk and work until real firm, then work some more. Roll real thin and cut.

Drop dumplings into boiling broth, with a few drops of yellow food coloring. Continue to cook for 10 to 15 minutes then cover and turn off the heat. Let set about 15 minutes.

Note: This recipe may be made, rolled out and cut then laid on waxed paper and frozen for later use.

*Sweet milk is whole milk NOT sweetened condensed milk!

 Note: File Photo

LAYERED CRAB APPETIZER

This is another old recipe clipping from my late mother's shoe box recipe collections. I have never made it as I don't eat crab so I have no recommendations one way or the other on this recipe. It is hard to read so I have typed the recipe below.

6 oz Crabmeat
8 oz Light Cream Cheese, softened
2 Tbsp. White Wine Worcestershire Sauce
1 Tbsp. lemon juice
2 Tbsp. Light Mayonnaise
1 green onion, finely chopped
1/2 tsp garlic powder
1 8-oz bottle cocktail sauce
Fresh parsley, chopped

In small bowl, combine cream cheese Worcestershire sauce, lemon juice, mayonnaise, green onion and garlic powder. Spread mixture in shallow glass serving dish to make the first layer. Second layer: cocktail sauce.
Third Layer: Crabmeat. Fourth Layer: sprinkle with parsley. Cover and chill in refrigerator. Serve with crackers. Makes 24 ounces.

HEARTY HAMBURGER SOUP

1 tbsp butter

2 lbs ground beef
2 quarts boiling water
2 cups diced potatoes
1 cup diced celery
2 cups tomatoes
1 cup corn
1 cup diced carrots
2 cups shredded cabbage
2 onions, diced
1 1/2 tsp salt
1/4 cup rice

Melt butter in a skillet and add ground beef. Brown the beef, drain and pour into a large saucepan or a Dutch oven. Add the water and bring to a boil. Add the vegetables and rice then the seasonings. Simmer for 1 to 1 1/2 hours to cook the vegetables and allow the flavors to mesh.

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

HAM STUFFED SWEET POTATOES

2 large sweet potatoes

1/2 tbsp butter
1/2 tbsp olive oil
1/3 cup chopped fully cooked ham (As a diabetic, I use 1/2 cup to add more protein.)
1 tbsp finely chopped onion
1/4 tsp ground cinnamon

Preheat oven to 350 degrees.

Scrub potatoes and pierce; bake at 350 degrees for an hour or more until tender. Set aside to cool.
When potatoes are cooled enough to handle, cut a thin slice off the top of each potato. Scoop out the pulp, leaving about 1/4-inch shell. Place pulp in a bowl, add the butter, olive oil and mash. Stir the ham, onion and cinnamon into the mashed potatoes; spoon mixture into the shells.
Bake uncovered for 20 minutes to heat through.

Some nutritional Sweet Potato Facts:

AIR FORCE MACARONI SALAD

 

I call this recipe my Air Force Macaroni Salad. It was given to me by a lady who worked in a restaurant in New Mexico when I first went there as a young Air Force wife in the 1960s.

2 cups cooked macaroni
1/2 cup diced cheddar cheese
1/3 cup diced green bell pepper
3 tbsps finely chopped onion
1/2 cup mayonnaise or salad dressing
1/4 cup chopped sweet pickle (or sweet pickle relish)
1/4 tsp salt

Mix all the ingredients together. Cover and chill in the refrigerator for at least a couple of hours before serving.

SALMON CASSEROLE

4 large eggs, beaten

1 can (10 3/4-oz) reduced-fat cream of mushroom soup
1 tsp dill weed
1/4 tsp freshly ground black pepper
1 can salmon, drained, flaked
1 pkg (10-oz) frozen green peas, thawed
2 cups shredded Sharp Cheddar cheese, divided
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/4 cup panko bread crumbs

Preheat oven to 350 degrees.
Grease or spray a 12 x 7.5-inch baking dish; set aside.

In a large bowl mix the eggs, soup, dill and black pepper together well.  Add the flaked salmon, peas, half the cheese, bell pepper, onion, and bread crumbs.  Pour the mixture into the prepared baking dish.

Bake at 350 degrees for 45 minutes.  Sprinkle the remaining cheese over casserole and bake another couple of minutes until cheese melts.  Remove from oven and let stand 10 minutes before cutting into squares for serving.

Yield: 8 servings

Note: File Photo

APPLE FILLED OATMEAL COOKIES

This recipe is from an old community cookbook.

1 cup finely chopped apples
1/4 cup raisins
1/4 cup chopped pecans
1/2 cup granulated sugar
2 tbsp water
1 cup brown sugar
1 cup butter
2 eggs
1/2 cup milk
2 cups flour
2 tsps baking powder
1 tsp cinnamon
1/2 tsp cloves
2 cups oatmeal

Preheat oven to 375 degrees.

In a saucepan, combine apples, raisins, pecans, granulated sugar, and water. Cook and stir this mixture until thick and apples are tender, about 10 minutes. Set aside.

Cream the brown sugar with the butter then beat in the eggs. Sift together the flour, baking powder, cinnamon, and cloves. Add the dry ingredients alternately with the milk to the creamed mixture. Stir in the oatmeal. Set aside 3/4 cup of the dough. Drop by teaspoon onto cookie sheets. Make a small depression in each cookie and add a small amount of the apple mixture to the depressed spot. Top apple mixture with a small amount of the reserved dough. Bake for 10 to 15 minutes at 375 degrees until cookies are lightly browned.

Note: File Photo

HAMBURGER-ONION HASH

1 lb lean ground beef

2 medium or 1 large yellow onions, sliced
1 medium white onion, sliced
1 can (16-oz) diced tomatoes
1 to 2 tsps chili powder, according to taste
1/2 cup uncooked regular rice
1 large green bell pepper, chopped
1 1/2 tsp salt
1/8 tsp pepper

Preheat oven to 350 degrees.

In a large skillet, cook meat, onions, and bell pepper until meat is browned. Drain off excess fat. Stir in the tomatoes, rice, chili powder, salt and pepper. Pour mixture into an ungreased 2-quart casserole dish. Cover and bake for 45 to 1 hour until cooked through and rice is tender.

This clipart is used for reference only. It is not an accurate representation of this recipe.

BEEF AND PORK SAUSAGE BALLS

This recipe is from an old Iowa church cookbook.

3/4 cup finely crushed soda crackers
1 egg
1 cup milk
1 lb ground beef
1/2 lb pork sausage
1/4 cup finely chopped celery
1/4 cup chopped onion
1 Tbsp parsley
1/2 tsp salt
1/4 tsp sage or Italian seasoning
dash of black pepper

Combine cracker crumbs, egg, and milk in a large bowl. Add the remaining ingredients to the cracker mixture; mix well. Shape mixture into 1-inch balls. Place in a shallow pan. Bake in a moderate oven for 20 minutes.

Sauce:
1 can cream of mushroom soup
1/2 soup can of milk

Mix the soup and milk together using a wire whisk or fork. Pour mixture over the meatballs and return to the oven for another 25 minutes or until done.

Note: File Photo

PENNSYLVANIA DUTCH BEAN SOUP

This recipe is from an old cookbook by members of the school district where my three children attended school in the 1980s.

COCONUT PINEAPPLE SQUARES

This recipe is from an old Midwestern state cookbook.

1/2 cup butter
1/4 cup sugar
1 1/4 cups flour
1 cup drained crushed pineapple
1/2 cup sugar
1 egg
1 tsp butter, melted
1 1/2 cups shredded coconut

Preheat oven to 350 degrees.

Mix the 1/2 cup of butter and the 1/4 cup of sugar together with a pastry blender or two knives. Add the flour and mix till crumbs are formed. Then mix thoroughly with hands until dough is soft. Press evenly into a 9-inch square baking pan going about 1/2-inch up the sides of the pan. Prick with a fork. Bake for 15 minutes are 350 degrees. Remove from the oven. Spread the pineapple evenly over the crust. Add the 1/2 cup of sugar to the egg which has been beaten. Stir the sugar and egg together until blended. Fold in the melted butter and the coconut. Spread this mixture over the pineapple. Return to the oven and bake 20 minutes longer, until coconut is lightly browned. When cool, cut into 9 squares.

Note: File Photo

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.

MOM WILBORN'S CHOCOLATE MERINGUE PIE

This recipe was from the mother of the late Country Music Duo and Grand Old Opry stars, "The Wilburn Brothers". She said it was the pie she baked most often when they were boys growing up in Missouri.

1 cup sugar
4 tbsps cocoa, level
4 tbsps flour, level
Yolks of 3 large eggs, save whites for meringue
1/4 stick butter or margarine
1 1/4 cups sweet milk
1 tsp vanilla
1 9" pie shell, baked

Combine the sugar, cocoa, flour, and 1/4 cup of the milk; mix well. Add the egg yolks and remaining milk, butter and vanilla. Cook in a double boiler until thick. Pour into the baked pie shell. Cover with the meringue topping listed below.

For the Meringue Topping:
3 large egg whites
1/4 tsp vanilla
2 1/2 tbsps sugar

Beat the egg whites until stiff. Add the vanilla and 1/2 tablespoon of the sugar. Continue to beat. Gradually beat in the remaining sugar. Pile the meringue on the pie, spreading all the way to the crust to seal the edges. Bake in a 300 degree oven until the meringue is browned, about 8 to 10 minutes. 

 

 Note: File Photo