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

POPPY SEED BREAD

 This recipe is from an old childhood acquaintance. I have not tried it myself since I am diabetic.

1 box yellow cake mix
1 box instant coconut pudding and pie filling mix
4 eggs
1 cup water
1/2 cup oil
1 box poppy seeds

Preheat oven to 350 degrees.

Mix all ingredients together and pour into 2 greased and lightly floured loaf pans. Bake at 350 degrees for 45 to 50 minutes.

 file photo.

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. 

MISS CINDY'S LENTIL SOUP

2 1/2 cups lentils

1/2 cup chopped onion

1 cup chopped celery with leaves

1/2 cup carrots, chopped

1/4 tsp thyme

1 clove garlic, minced

1 bay leaf

1 tsp sugar

dash of hot pepper sauce

Ham hocks

In a large saucepan or a Dutch oven, combine the lentils with ham hocks and enough water to cover by an inch or so. Cook for 3 hours.

To the lentils add the onion, celery, carrots, garlic, bay leaf, sugar, thyme and hot sauce. Cook for another half hour.

Put the soup through a colander. Chill and remove the grease. To serve, reheat the soup. Take ham off the bones and add back into the soup. If you want to thicken the soup, put 2 tablespoons flour into a small amount of the soup and whisk together. Stir mixture back into the soup and blend well while heating.

clipart library photo

View insights

0 post reach

Like

Comment

Share

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

BAKED POTATO SALAD CASSEROLE

This is an old church cookbook recipe.

8 to 10 potatoes
1 large onion
8-oz Cheddar cheese, shredded
1 jar Imitation bacon bits
1 cup salad dressing (mayo style)
1 cup milk
slices of Velveeta cheese

Preheat oven to 350 degrees.

Boil potatoes in enough salted water to cover. Boil for 10 minutes; peel potatoes and dice. In a large bowl, mix together the chopped onion, Cheddar cheese, 1/2 of the imitation bacon bits, the salad dressing and milk. Add potatoes to the mixture and fold in. Butter a 13 x 9-inch baking pan and pour potato mixture into the pan. Top with the Velveeta cheese and sprinkle the remaining bacon bits over the top. Bake at 350 degrees for about an hour.

 

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

 clipart library

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

LEMON COCONUT BARS

1 1/2 cups unsifted flour

1/2 cup confectioners' sugar
3/4 cup cold butter
4 eggs, slightly beaten
1 1/2 cups sugar
1 tsp baking powder
1/2 cup lemon juice
3/4 cup flaked coconut

Preheat oven to 350 degrees.

In a medium bowl, combine flour and confectioners' sugar; cut in butter until mixture is crumbly. Press onto the bottom of a lightly greased 13 x 9-inch baking pan. Bake at 350 degrees for 15 minutes.

In a large bowl, mix eggs, granulated sugar, baking powder, and lemon juice. Pour mixture over the crust and top with the coconut. Bake 20 minutes or until golden. Cool on a wire rack. Cut into bars and keep stored in refrigerator.

 CLIPART LIBRARY

GERALDINE'S FUDGE COOKIES

This is an old Southern Indiana recipe.

1 cup flour
4 tbsp cocoa
1 tsp vanilla
1 cup sugar
2 eggs
1/2 cup butter, melted

In a mixing bowl, mix the flour, cocoa, and sugar together. Stir in the eggs, vanilla, and butter. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees for about 10 minutes.

 

clipart library

DRIED BEEF CHEESE BALL

This recipe is from an old Indiana church.

2 (8-oz each) pkgs cream cheese, softened
2 small pkgs dried beef, chopped
2 tbsp Worcestershire sauce
1 tbsp onion flakes
dash garlic flakes
2 tbsp milk

Mix cream cheese, onion flakes, garlic flakes,Worcestershire sauce, milk and then 1 1/2 of the packages of beef. Mix everything together well and form into a ball. Roll the ball in the remaining beef.

 Kroger Photo

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.

MY MOM'S BUTTERSCOTCH PIE

This recipe is from my late mother.

1 1/2 cups brown sugar
1 cup water
3 eggs, separated
4 tbsp flour
1 cup milk
4 tbsp butter
1 tsp vanilla
1/4 tsp salt
1 baked 9-inch pie shell

In a saucepan add the water to the brown sugar; bring to a boil to make a syrup.

In a bowl, add the egg yolks and mix to break up; stir in the flour and add milk gradually, stirring to prevent lumping. Add the egg mixture to the syrup and bring to a boil, stirring frequently until thickened. Remove from the heat and add butter, vanilla, and salt. Pour into the baked pie shell. Top with your favorite meringue or whipped cream, if desired.

 Note: File Photo

MICROWAVE RANCHERO CHEESE DIP

This recipe is from an old Midwestern church cookbook.

1 jar (16-oz) American cheese spread
1/4 cup milk
2/3 cup sour cream
2 tbsp tomatoes with green chilies
1 tsp Worcestershire sauce

In a 1 1/2-quart casserole dish, combine the cheese, milk, and sour cream. Microwave mixture in a covered dish on high for about a minute, just until softened. Stir and add the Worcestershire sauce and the tomatoes with chilies. Microwave, covered, until heated through, about 3 to 4 minutes. Stir before serving. Serve warm with corn chips, tortilla chips, or fresh vegetables.

Clipart from clipart-library.com

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

BAKED PEARS

5 pears, cored and peeled

2 tbsp chopped pecans
2 tbsp raisins
3/4 cup water
1/4 cup honey
2 tsp lemon juice
1 tsp cinnamon

Cut pears in half and place in greased baking dish, cut side up. Sprinkle pecans and raisins over pears. Combine water, honey, and lemon juice together in saucepan and bring to a boil. Pour over pears and sprinkle cinnamon over top. Bake 45 minutes at 350 degrees. Baste often.

 This is a file photo for reference only.

MS. DUNCAN'S OATMEAL PIE

This recipe is from an old Pentecostal Church Cookbook.

3/4 cup oats
2 eggs
3/4 cup sugar
3/4 cup white corn syrup
1 stick margarine, softened
1 tsp vanilla extract
1/2 cup pecans, optional
1 unbaked 9-inch pie shell

Mix the oats and sugar together in a medium mixing bowl. Add the eggs, corn syrup, margarine, and vanilla. Mix together well. Stir in pecans, if using. Pour mixture into the unbaked pie shell. Bake for 45 minutes at 350 degrees.

Clipart

CALIFORNIA FRESH APPLE CAKE

This old recipe is from West Covina, California.

4 cups coarsely diced apples
2 cups sugar
1/2 cup cooking oil
1 cup chopped nuts
2 eggs, well beaten
1 1/2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt

Heat oven to 350 degrees.

Mix apples and sugar thoroughly. Add the oil, nuts, eggs, and vanilla. In a small bowl, combine the flour, baking soda, cinnamon, and salt; add to the apple mixture. Combine mixture well. Pour mixture into a greased 9x13x2-inch baking pan. Bake at 350 degrees for 1 hour or until cake shrinks from the edge of the pan. Decrease heat to 250 degrees if you use a glass pan.

CROCKPOT CHILI CHEESE DIP

This recipe is from an old church in Southern Indiana.

1 lb hamburger
8-oz can green chilies
1 tsp chili powder
1 lb Velveeta cheese
2 tsp Worcestershire sauce

Cut cheese into small pieces. Brown hamburger in a skillet and drain well. Put all ingredients together in a crock-pot, stir to blend and cook for at least an hour. If dip seems too thin, make a paste of 2 tablespoons flour whisked into 3 tbsp water. Add to the dip and whisk to blend.

 My first crock-pot was like this except mine was orange.

My dad got my mom, my sister, and myself all one alike.

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.

SWEET CREAM BISCUITS

2 cups sifted flour

1 cup sweet cream
1 tsp salt
1 tbsp butter
2 tsp baking powder

Sift together the flour, salt and baking powder into a mixing bowl. Cut in the butter. Add cream and mix quickly. Roll out dough on floured surface and cut with biscuit cutter. Bake at 400 degrees for 12 minutes.

 File Photo (My biscuits are never this pretty!)

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

AWARD WINNING HONEY BBQ SHREDDED PORK

1 pork shoulder or picnic roast (remove visible fat)

1 1/4 cups ketchup
1 cup chopped celery
1 cup chopped onion
1/4 cup water
1/3 cup honey
2 tbsp lemon juice
3 tbsp white vinegar
3 tbsp Worcestershire sauce
2 tbsp dry mustard
1 tsp salt
1/2 tsp black pepper
Crusty rolls for serving
Place pork roast in a 9 x 13-inch baking pan. Combine remaining ingredients, except rolls. Pour mixture over the roast. Cover pan with foil and place in a preheated 300 degree oven for 3 to 3 1/2 hours. Shred the meat using two forks. Remove all the bone and skin. Stir meat with the sauce and serve in crusty rolls.
NOTE: For today's busy cooks, you can adapt this recipe by using a slow cooker while you are away from home or just to keep from using the oven.

file photo