SKILLET SCALLOPED POTATOES

 

4 cups peeled, diced potatoes

1/2 cup minced onion
2 tsp salt
1 1/2 cups milk
1/2 grated sharp cheese
dash pepper
1/4 cup cracker crumbs

Combine potatoes with onion, salt and milk in skillet. Cook covered, at simmer, for 30 to 40 minutes or until tender.

Sprinkle cheese, pepper, and crumbs over top. Continue cooking uncovered for 15 to 20 minutes.

Yield: 4 to 6 servings

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HEARTY WHOLE-GRAIN BREAD

Not sure on this recipe. I have had it so long, but I believe my mother got it from an oat box.

3 1/4 cups milk
2 cups quick oats
3/4 cup water
3 tbsp butter
3/4 cup honey
1 3/4 cup medium rye flour
1 3/4 cup whole-wheat flour
4 to 4 1/2 cups bread flour
3 tsp salt
3 pkgs active dry yeast
1/2 cup sunflower seeds
1/4 cup wheat germ
1/4 cup bran cereal

Scald milk and pour 1 1/2 cups of it over the oats; set aside to cool until lukewarm.

To the remaining milk add water, butter, and honey; set aside until warm (120 to 130 degrees).

Mix the rye flour, whole wheat flour, and 2 cups of the bread flour together.

In a large mixer bowl, combine 3 cups of the above flour mixture, salt, and yeast. Add the warm liquid and and oat mixtures. Blend at low speed of electric mixer until moistened. Beat 3 minutes at medium speed. Stir in the sunflower seeds, wheat germ, bran cereal, remaining flour mixture and an additional 1 1/2 cups to 1 3/4 cups of the bread flour to form a soft dough. Turn the dough out onto a lightly floured surface and knead in enough of the remaining flour until the dough is smooth and elastic. This will take approximately 10 minutes. Shape the dough into a ball.

Grease a bowl and place the dough ball in the bowl, turning once so top is greased. Cover loosely with plastic wrap and a cloth dish towel. Allow to rise in a warm place for about an hour until doubled in bulk. Punch down the dough, divide into thirds and shape each third into a ball. Allow to rest for 15 minutes. Shape into 3 loaves and place in greased 8-inch loaf baking pans, lightly greased. Bake at 350 degrees for 30 to 40 minutes until bread is golden and sounds hollow when lightly tapped. Remove from the pans immediately after removing from the oven. Place on wire racks to cool.

Yield: 3 loaves

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GRANNY PEARL'S DUMPLINS

This is a handwritten recipe from my Grandma Sowders. For those who can't see it well enough to read it:

1/2 stick margarine, pour 1 cup boiling water over margarine and stir until melted. add 1/2 teaspoon salt, then add 2 cups flour put in refrigerator until cool. Roll out thin, cut and drop in hot boiling broth. can be frozen for a week or so, for future use.

HOMEMADE BREAKFAST BARS

 

1/2 cup butter or margarine

32 large marshmallows or 3 cups miniature marshmallows
1/2 cup peanut butter
1/2 cup nonfat dry milk
1/4 cup orange-flavored instant breakfast drink
1 cup raisins
4 cup Cheerios cereal

Butter a baking pan, 9x9x2-inches.  In large saucepan, melt butter and marshmallows over low heat, stirring constantly.  Stir in peanut butter until melted.  Stir in milk and breakfast drink.  Remove from the heat; fold in the raisins and cereal, stirring until evenly coated.  Turn into the prepared pan.  With buttered hand, pat evenly in pan.  Cool thoroughly.  Cut into 12 bars.

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GRANDMA'S ICE BOX COOKIES

A recipe from an old church cookbook. Do you remember when we had iceboxes instead of refrigerators? I loved going to the icehouse with my dad and watching them lift large blocks of ice with the big hooks.

1 cup butter
2 cups brown sugar
1 tsp vanilla extract
1 tsp baking soda
1 cup shortening
2 eggs
4 cups flour
1 tsp cream of tartar
1 cup nuts

Combine the ingredients and make into two rolls. Wrap and place in the refrigerator until chilled. Slice thin and place on greased cookie sheet. Bake at 350 degrees until light brown.

file photo for reference only - not this exact recipe

SMOKED SAUSAGE WITH AUGRATIN POTATOES

This is an old newspaper clipping I found in my late mother's recipe collection after she passed away.

1/4 cup butter
1 can cream of mushroom soup
1 pint sour cream
1/3 cup chopped onion
1 1/2 cups shredded cheddar cheese
7 medium potatoes
1 lb smoked sausage, sliced
1 can (2.8-oz) French fried onion rings

In a large 3-quart saucepan melt butter: stir in soup, sour cream, chopped onion, and cheese. Set aside. Dice potatoes and add to the sauce. Place in a 12 x 8 x 2-inch buttered casserole dish and bake uncovered at 350 degrees for 45 minutes. Remove from the oven; stir in sausage slices and continue baking for 15 minutes or until the potatoes test done and tender. Top with the French fired onion rings and bake 10 minutes longer. Makes 8 servings.

Variations; Instead of the oven, product may be cooked in a crock-pot for 6 to 8 hours. Onions may be crisped in oven and added as a garnish.

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SALISBURY STEAK IN MUSHROOM SAUCE

 Patties:

2 lb ground beef
1/2 c. catsup
2 Tbsp. chopped onion
2 tsp. salt
2 eggs
1/2 tsp. nutmeg
1 2/3 c. dry bread or cracker crumbs
1 tsp. Worcestershire sauce
1/2 tsp. pepper

Mushroom Sauce

:1 can mushroom soup
1 c. milk
1 Tbsp. chopped pimento
1/2 tsp. garlic salt
2 Tbsp. butter
1 Tbsp. cooking sherry
1 can (4 oz.) sliced mushrooms

Combine all ingredients for patties and mix well. Shape into 8 oval patties and place in shallow baking dish. Make mushroom sauce using ingredients as stated above. Heat ingredients and pour over patties. Cover. Bake at 350 degrees for 45 minutes. Serves 8.

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SCALLOPED TOMATOES

 

1 cup diced celery

1/2 cup finely chopped onion
2 tbsp butter or margarine
2 tbsp all-purpose flour
3 1/2 cups tomatoes
4 slices bread, buttered and toasted
1 tbsp sugar
1 tsp salt
Dash of pepper
2 tsp prepared mustard

Cook celery and onion in butter until just tender, blend in flour. Butter toast; cut in 1/2-inch cubes. In 1 1/2-quart casserole, combine the onion-celery mixture with tomatoes, half the toast cubes, sugar and seasonings. Bake at 350 degrees for 30 minutes. Top casserole with remaining toast cubes and bake 20 minutes longer. Serves 8.

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CHESS PIE

 

1 stick butter

1 1/2 cup granulated sugar
1 1/2 tsp white vinegar
1 tsp pure vanilla extract
1 1/2 tsp cornmeal
3 eggs, lightly beaten
2 tbsp buttermilk
Unbaked pie shell

In a saucepan, melt butter then stir in sugar until dissolved. Remove pan from heat.

Combine the eggs, buttermilk, and vanilla in a large bowl. Slowly pour about half a cup of the butter mixture into the egg mixture while whisking vigorously. Once that is incorporated, add another half cup of the butter mixture and whisk vigorously.

Pour the egg mixture into the saucepan and whisk until smooth. If lumpy, strain with a sieve.

Pour the mixture into the pie shell and bake at 350 to 375 degrees until the top is golden brown and center barely shakes when lightly moved.

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INEZ'S JAM PUDDING

When I was a child, we would often go to an old couple's home with them after church on Sunday for a huge lunch. They lived on a farm in an old house so far back on their property it couldn't be seen from the road. I loved the big old farmhouse, playing with their grandchildren, and crossing the pasture fences on stiles. This is a recipe she gave my mother probably 65 or so years ago.

1 cup jam or jelly
1 cup sugar
1 tsp. soda, level
6 tbs. buttermilk
4 tbsp. melted butter
1 1/3 cups flour
1 egg
1 tsp. cinnamon
1 tsp. nutmeg
Bake slow at 300 or 325 until set. Put some lemon pudding over the top when this is done. Top with egg whites (meringue), if desired.

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PINK LADY SALAD

8-oz pkg cream cheese
2 tbsp cherry juice
1 large can (1 lb 13-oz) fruit cocktail, well drained
1 carton whipped topping
Coconut
1 small can crushed pineapple, well drained
1 small can Mandarin oranges, well drained
2 apples, diced
Cherries

Cream together cream cheese and cherry juice. Add the fruit cocktail, crushed pineapple, oranges, and apples. Fold in 1 1/2 cup whipped topping. Garnish with cherries and coconut.

file photo from flour on my face for reference only

SWEET POTATO CASSEROLE WITH CORN FLAKES

 

2 cups mashed sweet potatoes

1/4 cup melted butter
2 eggs
1/2 cup evaporated milk
3/4 cup sugar
Dash of cinnamon
1 tsp vanilla extract
TOPPING:
1/2 cup crushed corn flakes
1/2 cup chopped nuts
1/2 cup light brown sugar
1/4 cup melted butter

Mix all casserole ingredients and beat well. Pour into a greased dish and bake at 400 for 15-20 minutes.
Topping: Mix crushed corn flakes, chopped nuts, brown sugar, and butter. Reduce heat to 350 and add the topping. Bake 15 minutes more.

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CRAN-STRAWBERRY GELATIN SALAD (WITH VARIATIONS)

 

1 pkg (6-oz) strawberry gelatin

1 can (20-oz) crushed pineapple
1 pkg (8-oz) cream cheese, softened
1/2 cup chopped nuts
1 can (16-oz) whole-berry cranberry sauce
1 can (12-oz) evaporated milk

In a heavy saucepan combine the gelatin and pineapple. Heat over low heat until the gelatin is completely dissolved; stir in the cream cheese until it blends well. Remove pan from the heat. Stir in the chopped nuts and the cranberry sauce. Chill until the mixture starts to thicken; blend in the evaporated milk. Pour into an oiled mold or 7 x 11-inch dish. Chill thoroughly for several hours. Unmold and serve on lettuce leaves or cut into squares if make in oblong dish.

Variations: Replace strawberry gelatin with cherry gelatin.
Replace the cranberry sauce with 1 package (16-oz) frozen strawberries

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used for reference only

HAMBURGER CABBAGE CASSEROLE

This is an old recipe from Nebraska.

2 lbs hamburger meat
2 onions, finely chopped
4 cups shredded cabbage
salt & pepper, to taste
2 tubes refrigerated crescent rolls
1 lb shredded mozzarella cheese

Brown the hamburger meat and onion in a large skillet; drain off the fat.

Put the cabbage atop the meat and onion mixture and let steam for a few minutes. Add your salt and pepper. Using 1 tube of the rolls, spread over the bottom of a 9 x 13-inch pan. Spread the hamburger-cabbage mixture over top of the crescent rolls. Layer the mozzarella cheese over the hamburger mixture then top with the last can of the crescent rolls.

Bake this at 350 degrees 35 to 40 minutes, covering with foil the last 10 minutes to soften the crust.

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TAILGATE PARMESAN CHICKEN (Gluten Free)

3 lb frying chicken, cut up

1 1/4 cups grated Parmesan cheese
1 tsp salt
1/4 fresh ground black pepper
1/3 cup butter, melted

Preheat oven to 425 degrees.

Wash the chicken and pat dry.

Mix the Parmesan cheese, salt, and pepper toether.

Dip the chicken into the melted butter then into the Parmesan mixture.

Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray. Arrange the coated chicken pieces, skin side down, in the baking pan. Pour the remaining butter over the chicken.

Bake, uncovered, at 425 degrees for 30 minutes. Turn chicken and bake another 20 minutes or until tender and juices run clear.

Yield: 4 servings

file photo of parmesan wings

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CHICKEN CREPES

This may not be exactly vintage, but I have had it since the early 1970s.

CREPE BATTER:
2/3 cup unsifted flour
2 eggs
3 tbsp cooled, melted butter
1/8 tsp salt
1 cup milk

CHICKEN FILLING:
1/4 cup butter
3/4 lb mushrooms, chopped
1/2 cup chopped green onion
2 1/2 cups diced, cooked chicken
1/2 cup cooking sherry
1/2 tsp salt
Dash of black pepper

SAUCE:
1/4 cup unsifted flour
2/3 cup cooking sherry
1 can (10 3/4-oz) condensed chicken broth, undiluted
2 cups light cream
1/2 tsp salt
Dash of black pepper
Olive or canola oil
1/2 cup grated Swiss cheese

To  make batter:
Combine flour, eggs, butter, salt, and 1/2 cup milk in a medium bowl. Beat with electric mixer until smooth; beat in remaining milk. Cover and refrigerate at least 3 hours to overnight.

To make filling:
Heat butter in a large skillet; add mushrooms and onion, saute for 10 minutes. Add chicken, sherry, salt and pepper. Cover over high heat, stirring until liquid is gone.

To make sauce:
Blend flour with sherry in a saucepan. Stir in broth, cream, salt and pepper. Bring to a boil over medium heat while stirring. Reduce heat to simmer, stirring for 2 minutes. Add half of the sauce to the filling; stir to blend. Set aside.

To cook crepes:
Slowly heat a 7-inch skillet and brush lightly with oil. Pour in 2 tablespoons of batter, rotating to cover the bottom of pan.

Cook over medium heat until golden; turn; brown other side. Cool on a rack. Repeat to make 15 crepes.

Heat oven to 425 degrees.

Place 1/4 cup filling on each crepe; roll up. Arrange, seam side down, in single layer in buttered, 3-qt, shallow baking dish. Pour remaining sauce over crepes; sprinkle with the grated cheese.

Bake 15 minutes or until bubbly.

Yield: 6 to 8 servings.

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INDIANA FARM BOWL SOUP

This recipe is another from my late mother's boxes of recipe clippings.

2 slices bacon
1 cup chopped cooked ham
2 tablespoons chopped onion
1/4 tsp thyme
1 can (10 3/4-oz) condensed cream of chicken soup
1 can (10 3/4-oz) condensed chicken noodle soup
1 soup can of milk
1/2 cup water
2 hard-cooked eggs, coarsely chopped
1 cup cooked cut green beans

In a 2-quart saucepan over medium heat, cook the bacon until crisp. Remove the bacon and drain on paper towels. Crumble the bacon.

In the hot bacon drippings, brown the ham and cook the onion with the thyme until tender. Add the remaining ingredients. Heat thoroughly, stirring occasionally. Makes 4 servings. Recipe may be doubled.

(I love the last sentence. Of course, it may be doubled!)

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HARRIETT'S RHUBARB DESSERT

I got this recipe from my next-door neighbor approximately fifty years ago when I lived in Indiana. Harriett was a wonderful cook/baker, and we exchanged many recipes. Eventually, I moved to Texas and Harriett moved to Florida. Cancer took her years ago and I miss her to this day.

5 cups cut-up rhubarb

1 box (6-oz) strawberry jello

1 1/2 cups sugar

3 cups miniature marshmallows

1 box white cake mix

Grease well and flour a 9X13 baking pan. Spread the rhubarb over the bottom of the prepared pan, Sprinkle the dry jello over the rhubarb. Sprinkle the sugar over the jello and top with the marshmallows. Prepare the cake mix according to the box directions. Pour batter over the layers in the pan. Bake at 350 degrees for 1 hour, remove from oven. Using a knife, loosen the edges from the pan. Place a large sheet of heavy duty foil, you may want to use two sheets, over the pan folding over the edges. Invert the pan over the foil onto a baking sheet. Top with Cool Whip when serving.

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HAMBURGER-SQUASH CASSEROLE

6 medium yellow squash, sliced crosswise

1/2 cup water
1 lb hamburger
1/2 medium onion
1/2 tsp salt
1/8 tsp pepper
2 eggs
1/2 cup toasted bread
1 can tomatoes
1 cup grated cheddar cheese

Place squash in water and cook until tender. Drain. Brown hamburger meat, onion together. Add rest of ingredients together and bake at 350 degrees for about 30 minutes.

file photo for reference