OLD FASHION LAYERED CASSEROLE

1/2 cup regular rice, uncooked

1 can whole kernel corn
1/4 tsp salt
1/8 tsp black pepper
2 cans (8-oz each) cans tomato sauce
3/4 tomato sauce can of water
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3/4 lb ground beef, crumbled, browned, drained
4 strips bacon, cut in half
1/2 cup shredded cheddar cheese, if desired

Preheat oven to 350 degrees.

In a casserole dish, cover the bottom with the rice and add a layer of corn. Layer the ground beef over the corn; sprinkle with the salt and pepper. Layer the onion then bell pepper over the beef. Pour the tomato sauce and water over all. Layer the bacon over the top. Cover dish and bake in a 350 degree oven for 1 hour. Uncover and bake another 30 minutes. 10 minutes before end of cooking time, sprinkle with the cheddar cheese, if desired.

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STUFFED PEAR SALAD

18 gingersnaps, crushed

1/2 cup crushed pineapple, well drained
8-oz pkg cream cheese
2 tbsp mayonnaise
8 canned pear halves
8 lettuce leaves
1/2 cup sugar
3 tbsp lemon juice
1/2 cup orange juice
1 egg, beaten
1/2 cup whipping cream, whipped
1/3 cup finely chopped pecans, optional

In a medium mixing bowl, combine the gingersnaps, pineapple, cream cheese, and mayonnaise. Place each pear half on a lettuce leaf on the serving platter. Stuff the pear halves with the gingersnap mixture and chill while preparing the remaining ingredients.

In the top of a double boiler, mix together the sugar, lemon juice, orange juice, and egg. Cook over hot water until thickened. Remove from heat and allow to cool. When the mixture is cooled, mix with the whipped cream. Pour over the stuffed pears before serving. Sprinkle tops with the finely chopped pecans, if desired.

 I did not have a picture of this recipe so used this little cartoon "stuffed" pear.

LIME SHERBET PUNCH

An old recipe from my childhood. This recipe is for large crowds. One recipe of this punch will serve 125 people.

5 lbs sugar
2 gallon water
4 cans (46-oz each) pineapple juice
4 large cans frozen orange juice
4 bottles (2 liters each) ginger ale
1 gallon lime sherbet

In a Dutch oven or stockpot over medium heat, dissolve the sugar in the water. Bring mixture to a boil; remove from heat and allow to cool. Add the pineapple juice and orange juice; mix well. Chill punch thoroughly and also keep ginger ale in the refrigerator. Just before serving, stir in the ginger ale and add the sherbet.

 Note: File Photo

SAUSAGE AND ZUCCHINI CASSEROLE

This recipe is from the neighborhood where my school was located. (My elementary, junior high, and high all in one building!)

4 medium zucchini
1/2 lb sausage, crumbled, fried, and drained
1 onion, chopped
1/2 cup fine bread crumbs
1/4 cup tomato sauce
1 beaten egg
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp pepper
Parmesan cheese for topping

Preheat oven to 350 degrees.

Leave zucchini whole and cook in boiling water for 10 minutes. Remove zucchini from water and allow to cool enough to handle. Cut zucchini in half lengthwise and scoop out the centers. Combine the sausage, onion, bread crumbs, tomato sauce, egg, salt, pepper, thyme, and oregano. Mix together well and stuff the zucchini with the mixture. Top with as much Parmesan cheese as desired. Bake at 350 degrees for 20 minutes.

FN photo for reference only

HOMEMADE BUTTER CRUNCH POPCORN

This is an old recipe from my childhood.

1/4 cup butter
1/2 cup corn syrup
3/4 cup sugar
4 cups popped corn
1 cup unsalted peanuts

In a 2-quart heavy-duty saucepan, combine butter, syrup, and sugar. Cook mixture, stirring occasionally, until it comes to a boil. Reduce the high slightly and continue cooking to 260 degrees on a candy thermometer. Put popcorn and nuts in a large glass bowl and stir to mix well. Pour candy mixture over popcorn and nuts; mix well. Butter hands and form mixture into small bite-sized balls.

 This is a file photo for reference.

SWEET AND SOUR CABBAGE

2 lbs red cabbage

1/4 lb margarine
1/2 cup chopped onion
1/2 cup red wine vinegar
4 tbsp brown sugar
1 tsp salt
1/2 tsp pepper

Shred cabbage and soak in very cold water for 30 minutes; drain. Place drained cabbage in a large saucepan and add vinegar, onion, salt and pepper. Cover the pan and bring cabbage to a boil. Lower the heat and simmer until the cabbage is just tender, stirring often. Add the margarine and sugar, stirring well to melt.

file photo

JEAN'S OLD FASHION CREAM PIE

Jean was a great cook and mother in the area where I grew up in the 1950s.

1 unbaked 9-inch pie shell
1 cup brown sugar
1 cup white sugar
1/2 cup flour
1 tsp cinnamon
pinch of salt
1/2 cup half-and-half cream
milk

Preheat oven to 450 degrees.

In a medium mixing bowl, mix together the brown sugar, white sugar, flour, cinnamon, and salt; gradually add the cream. When mixture is well blended pour into the pie shell. Add enough milk to fill the shell, if necessary. Bake at 450 degrees for 10 minutes then reduce the heat to 350 degrees and bake for another 30 minutes.

Note: To keep crust from becoming too brown, you can cover the crust edges with foil and remove the last 5 to 10 minutes of the baking time.

You can see how much I have used her cookbook, it has lost its cover!

PINEAPPLE-NUT BREAD

This is another old recipe from my childhood.

1 cup pecans, chopped fine
1/2 cup butter, softened
1/4 tsp lemon peel
3/4 cup sugar
1 egg, beaten
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
8.5-oz can crushed pineapple, undrained
1/4 cup milk

Preheat oven to 350 degrees.

Butter a 9-inch loaf pan; add 1/4 cup of the pecans and shake around in pan to coat. Lightly sprinkle these nuts with a pinch of sugar. Set pan aside.

In a medium bowl,blend together the butter and lemon peel; beat in sugar and add egg. Sift the flour, baking powder and baking soda into the sugar mixture alternately with the pineapple. Add the milk and mix well. Stir in the remaining nuts and pour batter into the prepared pan. Bake at 350 degrees for 50 minutes.

 Note: File Photo

CHOCOLATE BRICKLE BARS

 This recipe is from an old newspaper clipping.

1 cup butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1/2 tsp salt
1 tsp baking soda
2 cups flour
1 bag (12-oz) semi-sweet chocolate chips
1 bag Bits O Brickle
1 cup shredded coconut
3/4 cup chopped pecans

Preheat oven to 400 degrees. Lightly grease a 9 x 12-inch glass baking dish; set aside.

In a large bowl, cream butter, granulated sugar, and brown sugar together. Add eggs and vanilla to the sugar mixture and mix until fluffy. In a small bowl, combine the salt, baking soda, and flour. Add chocolate chips, Bits O Brickle, coconut, and pecans. Bake at 400 degrees for 10 to 12 minutes. Do not over bake! Center of bars will look very soft. Allow to cool completely in the pan before cutting into squares.  

 I posted the picture below to keep from getting dozens of posts asking, "What is Bits O Brickle"!

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.