Tuesday, August 31, 2021

BAKED SWISS CHICKEN

This is a recipe from a 1950s schoolmates mother.

1 frying chicken, cut-up
8 oz pkg Swiss cheese
1 can Cream of Chicken Soup
Salt, to taste
Pepper, to taste
Flour for coating chicken

Preheat oven to 350 degrees.

Season chicken pieces with salt and pepper. Roll the chicken in flour and lightly brown in a large heavy skillet with melted shortening. Remove chicken from skillet and place in an ungreased baking dish. Add the soup to the chicken drippings in the skillet. Stir until smooth and pour around the chicken pieces. Put Swiss cheese slices over the chicken pieces. Bake 45 to 50 minutes at 350 degrees.

Monday, August 30, 2021

SPOON BREAD

This is an old Tennessee hills recipe.

2 cups white corn meal
2 1/2 cups boiling water
1 1/2 tbsp melted butter
1 1/2 tsp salt
2 egg yolks, beaten
1 tsp baking soda
1 1/2 cups buttermilk
2 egg whites, beaten

Preheat oven to 375 degrees.

Add corn meal slowly to boiling water. Let stand for 3 minutes. Add butter to the corn meal mixture. Stir in salt, egg yolks, baking soda, and buttermilk. Fold in the egg whites and turn into a greased baking dish. Bake at 375 degrees for 40 minutes.

 Photo from TOH used for reference only.

Saturday, August 28, 2021

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



CORN PATCH SPAM BAKE

 Cook 2 1/2 cups (4-oz) egg noodles in boiling salted water for 10 minutes. Drain, pour into a deep 9" casserole dish.

Mix in: 1 can drained whole kernel corn, 1 cream of vegetable soup, 3/4 cup milk, 1 tsp salt, 1" squares of Spam, and top with grated or shaved sharp cheese. Sprinkle with paprika.

Place triangles of Spam around edge. Bake 30 minutes at 350 degrees.

free clipart


SCALLOPED CORN

1 can cream-style corn

2 eggs

2/3 cup sugar

2/3 cup milk

1/2 tsp salt

2 tbsp butter

Mix all ingredients together. Add enough crushed saltine cracker crumbs to thicken.

Bake at 350 until firm.

file photo used for reference only


CHOCOLATE CHIP AND OAT SNACKIN' CAKE

 



PINEAPPLE-REFRIGERATOR MALLOW

1 lb marshmallows
1/2 cup milk
1 #2 can crushed pineapple
1 pint heavy cream, whipped
1/2 cup chopped walnuts
1 1/3 cups Graham cracker or vanilla wafer crumbs

Melt marshmallows in milk over hot water. Add crushed pineapple and cool; then add whipped cream and walnuts. Line a 13x9-inch pan with 1 cup of crumbs. Pour the pineapple mixture in. Sprinkle remaining crumbs over top. Let stand in refrigerator overnight. Cut in squares and serve with additional whipped cream, topped with a maraschino cherry.

To Freeze: Prepare pan by lining with aluminum foil. Then proceed as above. When thoroughly chilled, wrap pan completely in foil, seal and freeze.

To Prepare Frozen Dessert for Eating: Remove outer wrapping of foil. Let stand 1 1/2 hours in refrigerator before serving.
 Note: File Photo for reference.

Friday, August 27, 2021

HOMEMADE FRENCH DRESSING MADE WITH CATSUP

1/2 cup salad oil
1/4 cup vinegar
1 tsp salt
1 tsp paprika (scant)
1/2 cup sugar
1/2 cup catsup
1/2 medium onion, grated
juice of 1/2 lemon

Put all ingredients in a pint jar and shake well. Will keep indefinitely in the refrigerator.

 Note: File Photo

Thursday, August 26, 2021

WANDA'S GINGER CREAM COOKIES

This recipe is from an old church cookbook.

1/4 cup soft shortening
1/2 cup sugar
1 small egg
1/2 cup molasses
1 tsp soda
1/2 cup hot water
2 cups flour
1/2 tsp salt
1 tsp ginger
1/2 tsp ground cloves
1/2 tsp cinnamon

Mix shortening, sugar, egg, and molasses. Stir in soda which has been dissolved in the hot water. Sift together flour, salt, ginger, cloves, and cinnamon and add to the other ingredients. Chill dough. Drop onto lightly greased cookie sheet. Bake until set (when lightly touched with the tip of your finger, almost no imprint remains). While slightly warm, frost with the following icing.

ICING:
3/4 cup sifted confectioners' sugar
1/4 tsp vanilla
1 tbsp milk or cream

Blend all the ingredients together until smooth. Add a few more drops of milk or cream if the icing is too thick.
 Note: File Photo

Wednesday, August 25, 2021

SWEET PICKLE STICKS

I got this recipe in the 1970s from one of my best friends when I was a young housewife in Southern Indiana. These pickles are great!

Wash and cut into sticks enough cucumbers for 7 quarts.

Pour boiling water over the cucumbers and let sit overnight.

The next day, drain the cucumbers and pack into clean canning jars.

Combine the following ingredients in a large saucepan and boil for 5 minutes:

7 cups cider vinegar

6 3/4 cups sugar

6 tbsp salt

3 tbsp celery seed

3 tbsp mustard seed

6 tsp tumeric

Green food coloring, optional

Pour the hot mixture over the cucumbers in the jars. Have jar lids boiling in water. Seal the jars with the hot lids. Process in boiling water bath for 5 minutes to seal well.

CLIPART FOR REFERENCE





Tuesday, August 24, 2021

TRIPLE LEMON CAKE

This recipe is from an old newspaper clipping.

4-serving size pkg of lemon gelatin
3/4 cup hot water
1 6-oz can frozen lemonade concentrate, thawed
1 1/2 cups powdered sugar
1 box lemon cake mix
4 eggs, lightly beaten
1/2 cup vegetable oil

Preheat oven to 300 degrees. Grease either a Bundt pan or a 9 x 13-inch pan.

Combine gelatin and hot water in small bowl. Set aside. Mix lemonade and powdered sugar in another bowl; set aside. In a large mixing bowl, combine remaining ingredients and beat with electric mixer for 2 minutes. Add the gelatin mixture. Pour batter into the prepared baking pan. Bake at 300 degrees for 50 minutes or until no imprint remains when lightly touched. Remove from oven.

If using a 9x13-inch pan, prick top with a fork and pour the lemonade mixture over the cake. If using a Bundt pan, turn cake out of pan after 10 minutes. Prick top with fork and pour lemonade mix over the top.

NOTE: This is a very moist cake that freezes easily.

 Note: This is a file photo that is used for reference only.

Monday, August 23, 2021

BANANA NUT BREAD BAKED IN A JAR

This recipe is from an old newspaper clipping.

2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 bananas, mashed
2/3 cup water
3 1/3 cups all-purpose flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
2/3 cup chopped pecans

Preheat oven to 325 degrees.

Cream shortening and sugar together. Beat in the eggs, bananas, and water. Sift together flour, baking powder, baking soda, salt, cinnamon and cloves. Add the flour mixture to the banana. Stir the nuts into the mixture.

Pour the batter into greased wide mouth pint jars, filling them 1/2 full. Do not put lids on the jars for baking! Bake at 325 degrees for about 45 minutes. When done, remove from the oven one jar at a time. Clean sealing edge with a paper towel or cloth and screw lid on firmly. The heat will vacuum seal the jars to keep the bread. Be sure to check the lids periodically to be sure they are still sealed.

Note: File Photo

Friday, August 20, 2021

CARAMEL PECAN PIE

 This recipe is from an old Midwestern church cookbook.

1/2 lb vanilla caramels (approx. 30 to 35)
1/2 cup water
1/4 cup margarine
2 slightly beaten eggs
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
1 cup pecan halves

Place the first three ingredients in a double boiler, heat, stirring frequently, until the caramels melt and the sauce is smooth. Combine the next four ingredients and add to the caramel sauce, mixing well. Add pecan halves. Pour into an unbaked pie shell. Bake 10 minutes at 400 degrees. Reduce heat and bake 20 minutes at 350 degrees.

 Note: File Photo

Thursday, August 19, 2021

CREAM POTATOES AND PEAS

This recipe is from my childhood. My late aunt used to make this delicious dish. One of my favorites.

6 medium potatoes, peeled and diced
3 cups frozen peas

White Sauce:
1 tbsp margarine
1 tbsp flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk
Velveeta cheese

Cook the potatoes in slow-boiling salted water for 20 minutes. Boil peas for 3 to 5 minutes until tender. Drain the potatoes and the peas. Butter the bottom and sides of a baking dish. Layer the potatoes and peas in the dish--potatoes, peas, potatoes, peas.

Make the white sauce: Melt margarine in a small saucepan; add flour, salt and pepper and blend to smooth while heating over low heat. Stir in the milk, stirring until smooth, about 1 minute. Add a chunk of Velveeta cheese, amount to suit your taste, and stir over the low heat until cheese is melted and mixture is smooth. Pour the mixture over the peas and potatoes in the buttered dish.

 Note: File Photo

Tuesday, August 17, 2021

CUBAN CORN PIE

Pastry for two-crust pie
2 cups cooked rice
1/4 lb crumbled crisp bacon
2 cups sliced cooked or canned chicken
1 No. 303 can cream-style corn
1/2 teasp salt
1/4 teasp pepper
Cream

Start heating oven to 400 degrees. Line deep, fluted 9" pie plate with half of pastry. Arrange, in layers half each, rice, bacon bits, chicken, corn; sprinkle with 1/4 teasp salt, 1/8 teasp pepper. Repeat layers; sprinkle with rest of salt and pepper. Adjust top crust; make several slits in crust; brush with cream. Bake about 30 min., or till golden.

Makes 6 servings

Recipe from this 1958 cook book.

Monday, August 16, 2021

BELL PEPPER RELISH

This is an old Hoosier recipe.

18 bell peppers (use a mixture of red and green), chopped
1 large head of cabbage, shredded
2 tbsp celery seed
2 tsp mustard seed
2 tsp salt
2 cups white vinegar
1 quart apple cider vinegar

Mix all ingredients together in a large saucepan or stockpot and bring to a boil; let stand for 20 minutes. Seal in sterilized jars. Make sure jars seal or place in refrigerator.

 Note: Photo used for reference only.
Not this exact recipe.

Saturday, August 14, 2021

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

Tuesday, August 3, 2021

MOLDED EGG SALAD

I do not eat egg salad so I have never made this and don't have a picture. The picture below is just an internet photo used for reference only.

8 hard-cooked eggs, coarsely chopped
1 cup minced celery
1/4 cup salad dressing
1 tsp Worcestershire sauce
1 tbsp lemon juice
1 tbsp finely minced onion
salt and pepper to taste
6 thick tomato slices
salad greens
paprika

Combine eggs, celery, dressing, Worcestershire sauce, lemon juice, onion, salt and pepper; mix well. If mixture is too dry, add a little more salad dressing. Chill. When ready to serve, place tomato slices on a bed of salad greens. Using a small ice cream scoop, place a scoop of the egg mixture in the center of each tomato slice. Sprinkle with paprika. Garnish with celery curls and additional seasoning, if desired. Serves 6.

Monday, August 2, 2021

COUNTRY SURPRISE SLAW

6 cups shredded or chopped cabbage
2 large carrots, shredded
1 medium bell pepper, chopped
1 large red apple, chopped
3 green onions, sliced
1/2 cup chopped celery
1 cup mayonnaise
1/2 cup sugar
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon pepper

In a large bowl, combine the cabbage, carrots, bell pepper, apple, onions, and celery. In a small mixing bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour dressing mix over cabbage mixture and toss to coat well. Put in a covered bowl and refrigerate.

Serves 8
Note: This is a file photo, not a photo of this recipe.

Sunday, August 1, 2021

CLOVERLEAF POTATO ROLLS

1 cup sugar
1 cup margarine
1 cup mashed potatoes
2 eggs
11 cups flour
1 cup powdered milk
2 tbsp salt
3 cups warm water
4 pkgs dry yeast, softened in 1/2 cup warm water

Preheat oven 375 degrees.

Mix together sugar, margarine, mashed potatoes, and eggs. In a separate bowl, combine flour, milk and salt. Mix both mixtures together as though making a pie crust. Add water and softened yeast. Mix thoroughly and knead for 5 minutes. Cover and let rise in a warm place until doubled in bulk. Work down and form into cloverleaf rolls. Let rise again until doubled and then bake at 375 degrees until golden brown, approximately 15 to 20 minutes. When you shape dough into cloverleaf rolls, put them in muffin pans to bake.

Note: File Photo