Happy New Year's Eve

Have a safe and happy New Year's Eve. Please do not drink and drive!

NO EGG CHOCOLATE SPICE CAKE

 

1 3/4 cups unsifted all-purpose flour

1 1/4 cups sugar
1/3 cup cocoa
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon salt
1 1/2 cups applesauce
1/2 cup milk
1/2 cup margarine, melted
1 teaspoon vanilla
1/2 cup raisins
1 cup chopped nuts, optional
Vanilla glaze, recipe follows

Combine flour, sugar, cocoa, baking soda, cinnamon, nutmeg, allspice, and salt in a large mixing bowl. Stir in the applesauce, milk, margarine, and vanilla; combine thoroughly. Add the raisins and nuts, if desired.

Pour the batter into a greased and floured Bundt pan or a 13 x 9-inch baking pan. Bake at 350 degrees for 55 to 60 minutes for a Bundt pan or 40 to 45 minutes for the oblong pan. Test by sticking a wooden toothpick in the center to see if it comes out clean. Remove from the oven and cool completely.

Drizzle with the following Vanilla Glaze:
1 tablespoon softened butter
1 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons milk

Combine the butter, powdered sugar, and vanilla. Add milk to reach a drizzle consistency. Drizzle over the above cake.

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THE VALLEY'S SCALLOPED CORN

This recipe was a grocery store give away many years ago.

1/2 cup chopped yellow onion
1 medium green bell pepper, chopped
1/4 cup butter
1 can (17-oz) Cream Style corn
1/2 cup seasoned bread crumbs
2 eggs, beaten

Preheat oven to 375 degrees. Grease a 1-quart casserole dish and set aside.

In a medium saucepan, over medium heat, melt the butter. Add the onion and bell pepper and saute until tender. Remove the pan from the heat. Stir in the corn, bread crumbs, and eggs until well blended. Pour into the prepared casserole dish at bake at 375 degrees for 35 to 40 minutes.

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MICROWAVE CHOCOLATE CHERRY CAKE

1 box chocolate cake mix

1 can cherry pie filling

2 eggs

2 tbsp cooking oil

Combine all ingredients together in a bowl; batter will be thick. Pour into a greased microwave Bundt cake pan.

Microwave at 70% power for 14-16 minutes. Rotate 1/2 turn after 7 minutes if you do not use a turntable. Let stand 10 minutes before turning out the cake.

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SPAM AND MACARONI CASSEROLE

Most people either love SPAM or they hate it. For those of you who really like SPAM, here is a casserole you will no doubt enjoy.

1 package (7-oz) uncooked elbow macaroni

1 can cream of celery soup, undiluted
1 cup milk
1 cup grated Cheddar cheese
1 can (12-oz) Spam or other canned luncheon meat, cubed
1/4 cup chopped green bell pepper

Prepare the macaroni according to package directions; drain well. Combine the cream of celery soup, milk, and cheese in a saucepan. Cook the mixture, stirring constantly, until the cheese is melted. Add the drained macaroni, bell pepper, and cubed meat to the mixture. Stir well to combine. Pour into a 1 1/2-quart casserole dish or baking pan that has been buttered. Bakes at 325 degrees for 30 minutes.

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MOCK CHAMPAGNE PUNCH

 

1 bottle (32-oz) ginger ale, chilled

1 bottle white grape juice, chilled

Combine the ginger ale and grape juice just before serving time. Frozen ice rings made with this mixture with fresh berries inside look very pretty in punch bowl.

For large crowds, 18 jars of each will serve approximately 300 people.

This punch is not sweet and goes with any party food.

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Merry Christmas Weekend

I love this picture. It reminds me of going to my grandparents' house for Christmas when I was a child.

 

CRANBERRY LOAF CAKE with SAUCE

I think, can't say for sure, that my mother got this recipe years ago from a Jello Pudding and Pie Filling advertisement. It was with an attachment that read, "Pudding has revolutionized the whole world of cake baking, made cake from a mix taste better than ever."

1 pkg (2-layer size) yellow cake mix
1 pkg (4-serving size) lemon instant pudding and pie filling mix
4 large eggs
1 cup sour cream
1/4 cup canola oil
1/2 cup chopped pecans
1 can (1 lb) whole berry cranberry sauce, broken up
water
1 pkg (4-serving size) lemon cook & serve pudding and pie filling mix
1/2 cup sugar
1/4 tsp salt
1 tbsp butter

Preheat oven to 350 degrees.
Grease and flour two 9 x 5-inch loaf pans; set aside.

In large mixer bowl combine the cake mix, instant pudding mix, eggs, sour cream, canola oil, and chopped pecans; blend. Once ingredients are blended, beat at medium speed for 4 minutes. Fold half the cranberry sauce into the mixture. Pour the mixture evenly into the two prepared loaf pans. Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean and cakes are starting to pull away from pans. Do not under bake these cakes. Cool in pans for 15 minutes; remove cakes and cool completely on wire racks.

Place the remaining cranberry sauce in a large measure and add enough water to make 2 1/2 cups. Pour mixture into a saucepan and add the pudding mix, sugar, and salt. Cook while stirring over medium heat until the mixture comes to a full boil and thickens. Remove from the heat and stir in the butter. Serve this sauce warm over the cake slices.

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DOUBLE CHOCOLATE COCA COLA CAKE

NOTE: I have made this cake many times. I have made it with the Coke without sugar (not diet Coke) and also with Cherry Coke. We like it with all three. I am diabetic and my grandson loves cherry coke. It is best with the regular coke but the other works for diabetics and/or cherry coke aficionados.

1950s HOT SPICED CIDER

8 cups apple juice or cider

1/3 cup packed brown sugar
6-inch cinnamon stick
1 tsp whole allspice
1 tsp whole cloves
1 large orange cut into 8 thin wedges
8 whole cloves

Combine the cider or juice and brown sugar together in a saucepan.

Make a spice bag by putting the cinnamon, allspice, and the 1 teaspoon of whole cloves together in a 6-inch doubled square piece of cotton cheesecloth tied up with a clean string. (Or use a tea ball and break up the cinnamon) Add spice bag to the mixture.

Bring the mixture to a boil then reduce the heat, cover and simmer for 10 minutes. Remove the spice bag and discard. Serve the hot cider in mugs.

While the mixture is simmering, stud each of the 8 orange wedges with a whole clove and place 1 wedge in each mug.

Yield: 8 (8-oz each) servings

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OLD FASHION CORNBREAD DRESSING

 

GARDEN SUPPER SALAD

 

2 ears corn, cooked

1 lettuce wedge, cut fine
3 green onions with the tops, chopped
1 cucumber, pared and diced
1 large tomato, diced
1/2 stalk celery, diced
1/4 green pepper, diced
1/3 cup salad dressing
1/4 cup half and half cream
1/8 teaspoon salt
dash of pepper
1/2 tablespoon vinegar

Cut the corn from the cobs and combine with other vegetables in a large bowl. Add combined remaining ingredients.

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IDAHO POTATOES SUPREME

I have always called this "Idaho" Potatoes Supreme because I got this recipe idea from a lady from Idaho many years ago.

8 to 10 medium Idaho potatoes
1 can (10 3/4-oz) condensed cream of chicken soup
3 cups shredded cheddar cheese, divided
1 cup dairy sour cream
3 green onions, chopped, including green part
1/2 tsp salt (or more to taste)
1/4 tsp black pepper

Preheat oven to 350 degrees.
Grease a 13 x 9-inch baking dish or pan; set aside.

Peel and diced potatoes; place in a saucepan and cover with water. Bring to a boil, cover and cook until almost tender. Drain.

In a mixing bowl, combine the cream of chicken soup (undiluted), half of the cheese, sour cream, onions, salt, and pepper; gently toss in the potatoes to combine well. Place the mixture in the prepared baking dish or pan. Sprinkle the remaining cheese over the top.

Bake the casserole at 350 degrees, uncovered, for 25 to 30 minutes until heated through.

Yield: 8 to 10 servings

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1950s ERA CHILI CON QUESO

 

1/2 cup finely chopped onion

1 tbsp butter
2 medium chopped, seeded tomatoes
1 can (4-oz)diced green chili peppers, drained
1 cup shredded American cheese
1 cup shredded Monterey Jack cheese
1 tsp cornstarch
1 tsp hot pepper sauce
Chips, your choice of tortilla or corn chips

Cook the onion in the butter in a saucepan until the onion is crisp tender. Add the tomatoes and chili peppers. Simmer the mixture over low heat for 10 minutes. Toss the cheeses with the cornstarch and gradually add to the saucepan. Stir constantly until cheeses are melted. Stir in the hot pepper sauce and cook until mixture is heated through.  Garnish with fresh cilantro leaves, if desired. Serve with the chips. This makes almost 2 cups of queso.

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MEAT LOAF WITH OAT FILLER

1 1/2 lb hamburger meat

1 small yellow onion, chopped
3/4 cup quick-cooking oats, uncooked
2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
2 eggs, beaten
1 cup tomato juice (or sauce)
1/4 cup catsup

In a large mixing bowl, combine all the ingredients thoroughly using your hands. Pack the mixture firmly into a loaf baking pan or dish. Spread some additional catsup over the top of the loaf. Bake in a 350 degree oven for 1 hour. Let stand a few minutes before slicing to serve.

Photo from frugalhausfrau for reference only.

PORK AND SAUERKRAUT SKILLET DINNER

 

2 tbsp all-purpose flour

4 loin pork chops, ¾-inch thick
2 tbsp canola oil
1 small yellow onion, cut into wedges
½ tsp salt
¼ tsp fresh ground black pepper
1 cup unsweetened apple juice
½ cup water
2 cans (14-oz each) sauerkraut, drained and rinsed
½ tsp caraway seeds
1 lb. small new potatoes, quartered
1 large red apple
Coat both sides of the pork chops with the flour. Heat oil in a large heavy skillet over medium-high heat and brown about 3 minutes on each side; remove from skillet.

Add the onion, salt, and pepper to the skillet where you browned the pork chops; saute for a minute. Add the apple juice and water. Stir in the sauerkraut and caraway seeds, mixing well. Add the potatoes and place the browned pork chops on the top. Cover, reduce heat to medium-low and cook for half an hour. Cut core the apple and cut into ¼-inch wedges; add to the skillet. Simmer, covered, for another 10 minutes until the apple is tender and chops are cooked through.

file photo used for reference only

not this particular recipe

BUTTERMILK CINNAMON BREAD

Batter:

4 cups flour

2 tsp baking soda

1 tsp salt

2 eggs

1/2 cup vegetable oil

1 3/4 cups sugar

1 pint buttermilk

Topping:

3/4 cup sugar

1 tbsp ground cinnamon

3 tbsp walnuts, chopped

To make the batter, combine the flour, baking soda and salt in a large bowl.

In a small bowl, combine the oil and sugar. Add the buttermilk and mix well.

Pour wet ingredients into the dry ingredients and combine just until moistened.  The mixture will be lumpy.

Fill 2 loaf pans, that have been greased, 1/3 full each. Reserve remaining batter.

Combine the topping sugar and cinnamon in a small bowl. Using half the mixture, sprinkle evenly over the batter in the pans. Top with the reserved batter then with the remaining topping.

Using a butter knife, swirl the batter then sprinkle the chopped walnuts over the top.

Bake the loaves in a 350-degree oven for 45-55 minutes or until a wooden toothpick in the center comes out clean.

Allow to cool in pans for 10 minutes before removing to wire racks to cool completely.

Note: You can make 5 mini loaves instead of two regular loaves, if desired.

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CARROT-POTATO MEDLEY

This is another old recipe from one of my late mother's homemaker magazines approximately 65 years ago.

1 cup carrot slices
1 cup 1-inch potato cubes
1 cup sliced onions
1 beef bouillon cube
boiling water

Combine the above ingredients together in a saucepan. Add enough boiling water to just cover the vegetables. Cover pan and simmer until the vegetables are tender.

SKILLET CHICKEN

1/4 to 1/2 cup canola oil

2/3 cup flour
1 tsp salt
1/2 tsp black pepper
1/8 tsp dried oregano
1/2 tsp garlic salt
2 1/2 to 3 lb fryer, cut up
1 medium yellow onion, thinly sliced
1 medium green bell pepper, cored and cut into rings
2 cans (8-oz each) tomato sauce

Heat the canola oil in a large heavy skillet that has a lid. Combine the flour, salt, pepper, oregano, and garlic salt in a paper bag. Shake chicken pieces in bag, a couple at a time, to coat evenly. Brown chicken on all sides in the hot oil. Pour off the drippings after chicken is browned. Arrange the onion and bell pepper slices over the chicken in the skillet. Pour the tomato sauce over all. Cover and simmer 50 minutes, spooning the sauce over the chicken occasionally. Serves 4.

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TRIM-A-TREE COFFEE CAKE

This recipe is from a 1971 grocery store give away from General Mills.

 

SKILLET SPANISH RICE

1/4 cup vegetable oil

1 cup raw regular rice
1 medium onion, thinly sliced
1/2 medium green bell pepper, chopped
1/2 lb ground beef
2 cans (8-oz each) Tomato Sauce
1 3/4 cups hot water
1 teaspoon prepared mustard
1 teaspoon salt
1/4 teaspoon pepper

Heat oil in a large skillet. Add the rice and brown lightly; add onion, bell pepper, and ground beef. Stir over high heat until the meat is lightly browned. Add the remaining ingredients; mix well and bring quickly to a boil. Cover with a tight lid and simmer for 25 minutes.

Option: Add 2 tablespoons of grated cheddar cheese before serving, if desired.

Serves 4.

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CARROT RELISH

 4 cups (approx 10 med) carrots

3 cups (about 7 med) finely ground onions
1/2 cup finely ground green bell peppers
1/2 cup finely ground red bell peppers
1 1/2 cups finely ground cucumbers
1/4 cup coarse pickling salt
1 1/2 cups white vinegar
2 cups granulated sugar
1 1/2 tsp celery seed
1 tsp mustard seed

Combine vegetables in a large bowl. Sprinkle with salt. Let stand 30 minutes. Combine the remaining ingredients and let stand, stirring often, while vegetables are soaking in salt. Pour vegetables into a large sieve; drain well, pressing vegetables lightly with a back of a spoon to remove all excess liquid. Stir vegetables into vinegar mixture and ladle into hot, sterilized jars. Top with hot lids to seal.

file photo for reference - not this recipe

OLD REVERE WARE AD

Does anyone else remember Revere Ware? My grandma had a saucepan she loved. She had a special polish to keep the bottom shiny. I loved getting to "shine" it up. I'm sure she called it shining rather than polishing so I would consider it fun, not work.

VEAL PARMESAN

 

1 lb veal round steak, 1/2-inch thick

1/2 cup dry breadcrumbs
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1/8 tsp paprika
1 egg
1/3 cup vegetable oil
3 tbsp water
1 can (8-oz) tomato sauce
1/2 tsp oregano

Cut meat into 4 serving-size pieces, pound until 1/4--inch thick. Stir together breadcrumbs, cheese, salt, pepper, and paprika. Beat egg slightly. Dip meat pieces into the egg, then into the crumb mixture; coat well on both sides.

Heat oil in a skillet. Brown meat in the oil on both sides, about 6 minutes. Reduce heat. Add water; cover and simmer 30 to 40 minutes or until the meat is tender.

Remove the meat from the skillet; keep warm. Pour the tomato sauce into the skillet; add oregano. Heat to boiling and pour over the meat.

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SUPREME POTATOES

 

10 medium russet potatoes, peeled & cubed

1 can condensed cream of celery soup, undiluted
1 pkg (12-oz) shredded cheddar cheese, divided
1 cup sour cream
2 or 3 green onions, chopped
Salt to taste
Fresh ground black pepper to taste

Boil potatoes in salted water until just almost tender. Drain in colander and allow to cool. In a large mixing bowl combine the undiluted celery soup, half the cheese, the sour cream, onions, pepper, and additional salt if needed; gently stir in potatoes. Grease a 13 x 9-inch baking dish or pan with butter or cooking oil and place mixture in the pan. Sprinkle the remaining cheese evenly over the top. Bake uncovered at 350 degrees for approximately one-half hour until heated through. Serves 8.

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NOODLE GARDEN SALAD

This old recipe is from the early 1970s.

8-ounces (about 4 cups) medium egg noodles
2 cups finely diced sharp Cheddar cheese
1 1/2 cups cooked peas
1/2 cup each of sliced radishes, diced celery, drained and chopped sweet mixed pickles
1/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
1 cup clear French salad dressing
1 cup mayonnaise

Cook and drain noodles; combine with all the other ingredients except mayonnaise. Toss lightly and chill. Stir in mayonnaise. Serves 4 to 6.

BRISKET MARINADE

1/2 bottle liquid smoke

1/2 bottle soy sauce

3 or 4 shakes Worcestershire sauce

1 tsp garlic salt

1 tsp onion salt

1 tsp celery salt

Combine by beating with a fork.

Cover brisket with this marinade and refrigerate overnight.

Cook brisket the next day in a 200-degree oven for 5 hours.

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TRAILSIDE OATMEAL TREATS

1 3/4 cup flour

1 tsp baking soda

1/2 tsp salt

1/2 cup butter or margarine

1/2 cup peanut butter

1 cup sugar

1 cup packed brown sugar

2 eggs

1/4 cup milk

1 tsp vanilla

2 1/2 cups uncooked oats

1/2 cup semi-sweet chocolate pieces

1/2 cup raisins

Stir together flour, soda, and salt; set aside.

In a large bowl, beat butter, peanut butter and sugars until creamy. Beat in eggs, milk and vanilla.

Stir in the flour mixture then the oat, chocolate pieces and raisins. Drop by teaspoonful 3-inches apart on an ungreased baking sheet.

Bake in a preheated 350-degree oven for about 15 minutes or until lightly browned.

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(REALLY DIFFERENT) CARROT CAKE

I got this from another group I belong to. A Mr. Meyer got his mother's recipe box and found this inside. He said it is different from any carrot cake you've ever had. I have not made it as I don't think it would fit into my diabetic diet but may make it for my family.

PERSIMMON COOKIES

This recipe is on the back of an old political card my late mother probably picked up during a local county councilman election back in Lawrence County, Indiana.  From the picture on the other side of this card I am guessing it is from the 1960s or 70s.

Click on picture for easier reading.

STUFFED TOMATOES (WITH TURKEY SALAD)

This is a recipe I found in my late mother's estate. This recipe is from a now defunct woman's magazine she received in the mail monthly when I was a child. She and my grandmother used a lot of the crochet patterns in these magazines.

6 medium-large tomatoes
2 cups cubed cooked turkey
1 cup sliced celery
1/4 cup chopped green pepper
2 tablespoons chopped onion
1 teaspoon salt
1/2 cup mayonnaise
1 tablespoon lemon juice
salt and pepper
1/2 cup grated American cheese

Remove stem end from tomatoes. Take out centers and seeds, leaving 1/2-inch wall. Drain while combining turkey, celery, green pepper, onion, salt, mayonnaise, and lemon juice. Sprinkle inside of tomatoes with salt and pepper. Stuff and top with grated cheese. Bake at 375 degrees for 15 minutes.

      A sample group of these magazines.

SURPRISE MUFFINS

This is a recipe from the late 60s. It is one of the recipes my granddaughter has used when baking for the Ft Worth homeless. They always love them. She mostly uses grape jelly but any jelly, jam or preserves works fine.

1 egg
1/2 cup milk
1/4 cup salad oil
1 1/2 cups all-purpose flour*
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
12 tsp favorite jelly

Preheat oven to 400 degrees.
Grease bottom of 12 muffin cups; set aside.

In a medium mixing bowl beat the egg; stir in the milk and oil. Mix in the rest of ingredients just until the flour is moistened. Batter should be lumpy.

Fill muffin tins only half full. Drop a teaspoonful of your favorite jelly in the center of the batter per muffin. Add batter to fill cups 2/3 full.

Bake at 400 degrees 20 to 25 minutes or until golden brown. Remove from pan immediately after removing from oven.

*May use self-rising flour but omit salt and baking powder.

Note: Strawberry Preserves in the muffins pictured.

POTATO KUGEL

This is another recipe I have had for so long, I'm not sure of it's origin.

1 cup finely chopped yellow onion
2 tablespoons butter
4 cups diced cooked peeled potatoes
2 cups shredded Swiss Cheese
1/4 cup flour
1 teaspoon salt
1/4 to 1/2 tsp pepper
3 eggs
3/4 cup half-and-half cream

Preheat oven to 350 degrees. butter a 9-inch square baking dish; set aside.

In a large skillet, saute the onion in the butter until onion is tender. Remove from the heat; add the potatoes. Toss the Swiss cheese with the flour, salt and pepper; add mixture to the skillet and blend in well.

In a small bowl, combine the eggs and the cream. Stir into the potato mixture. Spoon the mixture into the prepared baking dish. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until golden brown. Cool 5 minutes before cutting into squares.

Yield: 9 servings.

Note: This casserole may be assembled the day before, covered and refrigerates overnight. Should be removed from the refrigerator about a half hour before baking. Increase baking time by about 10 minutes.

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FRUITY POUND CAKE

2 cups granulated sugar

2 eggs
1 1/2 cups salad oil
3 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp salt
1 tsp soda
3 cups peeled diced apples
1 cup chopped pecans or walnuts
3/4 cup chopped red candied cherries
3/4 cup shredded coconut
2 tsp vanilla

In a mixing bowl, cream the sugar and eggs together. Slowly add the oil and beat well. Sift the flour with cinnamon, salt, and baking soda; stir into the creamed mixture a small amount at a time. Add the apples, nuts, cherries, coconut, and vanilla and mix well. Pour into a greased 9-inch tube pan.

Bake at 325 degrees for 1 hour.

photo from KAF, used for reference only

RUTH'S CHRIS SWEET POTATO CASSEROLE

CRUST

1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/2 cup butter (melted)

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

SWEET POTATO MIXTURE

3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/4 cup butter, melted (1/2 cup)

Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.
ENJOY.

This recipe comes from a very popular American restaurant who shared it with the public.

"FANCY PANTS" GREEN BEANS

 

8 to 10 slices bacon

2 pkgs (16-oz each) frozen green beans
2 tsp diced dried onion
1 lb fresh mushrooms, sliced
1/2 to 3/4 tsp fresh ground black pepper
1 jar (1 lb)Pasteurized Process Cheese Spread

Cook bacon until crisp. Drain bacon, reserving 1/4 cup drippings. Crumble drained bacon and reserve 2 tablespoons.

Cook beans according to the package directions and drain well.

Cook the onion and mushrooms in the reserved bacon drippings in the skillet. Stir and cook over medium heat for about 10 minutes until mushrooms appear cooked. Add the bacon, hot green beans, and black pepper; mix together lightly. Spoon mixture into a 2-quart baking dish that has been sprayed with nonstick cooking spray.

Microwave the cheese spread according to the label and pour over the green bean mixture. Sprinkle the reserved bacon over the top.

Yield: 8 to 10 servings

ORANGE SPICED CARROTS

2 1/2 cups sliced carrots

1 tbsp Brown Sugar
1 1/2 tsp cornstarch
1/2 cup orange juice
1/8 heaping tsp ground ginger
1/8 tsp ground nutmeg
pinch ground cinnamon
Finely chopped fresh parsley for garnish, optional

Place carrots in a saucepan and add enough water to make 1-inch; bring to a boil. Reduce heat and simmer 7 to 9 minutes until carrots are crisp tender. Drain carrots and set aside; keep warm.

In the same pan you cooked the carrots in, combine the sugar, cornstarch, orange juice, ginger, nutmeg, and cinnamon; stir until smooth. Bring to a boil and boil while stirring for 1 minute.

Return carrots to the pan and cook, stirring, over low heat until heated through.

Sprinkle with parsley before serving, if desired.

Yield: 4 to 5 servings.

Note: I got this recipe and photo from TOH magazine several years ago.

BAKED AND FILLED SWEET POTATOES

This is an old recipe from our neighbor to the north when I grew up in Indiana. My uncle and aunt lived in LaPorte, Indiana when I was a child. They had friends who lived across the border in Michigan. If you get tired of sweet potato casserole, try this recipe instead.

6 large sweet potatoes
1/4 cup orange juice
6 tablespoons cold butter, divided
1/4 cup flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup chopped pecans

Scrub potatoes and pierce with a fork. Bake in a 375-degree oven until tender, approximately 40 to 60 minutes. Allow to cool to the touch.

Cut the potatoes in half lengthwise; carefully scoop out the pulp, leaving a quarter-inch shell. Place the removed pulp in a large bowl; add the orange juice. Melt half the butter and add to the pulp; beat until smooth. Stuff the potato shells with this mixture.

Place stuffed potatoes in a large ungreased baking pan.

In a small bowl combine the flour, brown sugar, cinnamon, and ginger. Cut the last half of the butter into this mixture until crumbly. Stir in the pecans and sprinkle the mixture evenly over the potatoes.

Bake at 350 degrees for 20 to 25 minutes or until heated through.

Yield: 12 servings.

file photo used for reference only

CHEDDAR CHEESE BREAD LOAVES

Seems like I have had this recipe forever, so I have no idea where I got it. The picture is a Betty Crocker file photo.

2 1/2 cups milk
1/4 cup sugar
2 teaspoons salt
1 pkg active dry yeast
1/2 cup lukewarm water
6 3/4 cups sifted all-purpose flour
3 cups shredded sharp Cheddar cheese
melted butter for brushing

Scald milk; add sugar and salt stirring until dissolved. Cool milk to lukewarm. Dissolve the yeast in the lukewarm water; add to the milk mixture. Add 2 cups of the flour and mix well. Add the remaining flour and the cheese, mixing thoroughly. Knead on a floured board approximately 10 minutes until satin smooth and elastic. Place the dough in a greased bowl, brush well with melted butter and cover with a clean dish towel. Let rise in a warm place until double in size.

Punch dough down, fold in the sides, turn over and cover with towel. Let rise again until almost double in bulk. Knead dough then divide in half. Shape each half into a loaf and place loaves in two well-greased 8-inch loaf pans, cover with towel. Let rise until double in size.

Bake in a preheated 375-degree oven for 50 minutes or until firm and lightly browned.
Cool before slicing.

Note: This bread makes good toast!

BEVERLY LEWIS' PUMPKIN COOKIES

Author Beverly Lewis shared this cookie recipe from her Amish Heritage Cookbook. She said she could remember her mother having these cookies ready when she and her sister would get home from school.

DALLAS' ZUCCHINI RAISIN MUFFINS

These muffins were a very popular item years ago at a now defunt Dallas, Texas cafeteria. They shared this recipe before closing down.

2 large eggs
1 cup sugar
1/2 cup vegetable oil
1 tsp vanilla
2 cups unpeeled shredded zucchini
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup raisins
1/2 cup chopped pecans, optional

Preheat the oven to 350 degrees.

Combine the eggs, sugar, oil, and vanilla together, mixing well. Add th zucchini; set aside.

In a separate bowl combine the flour, baking soda, baking powder, salt and cinnamon. Toss 1/4 cup of the mixture with the raisins and pecans.

Make a well in the center of the flour mixture. Add the zucchini mixture to the well of the flour mixture. Stir just enough to moisten. Stir in the raisins and pecans.

Spoon mixture into 24 greased muffin cups, filling each about 3/4 full. Bake at 350 degrees for 20 minutes.

the file photo

OLD FASHIONED HERMITS