PATTY'S CHEESE BALL

This is a recipe from my cousin Patty. She gave it to me years ago when I made a family recipe book.

1 jar Old English Cheese
1 jar Roka Bleu cheese
1 jar very sharp cheese or 1 jar of cheddar
1 (8-oz) pkg cream cheese
1 tbsp onion, diced
crushed nuts

Bring cheeses to room temperature.  Mix well by hand and set in refrigerator until firm.  When firm, roll into a ball and roll ball in crushed nuts.

Note: I once had a reader ask about jar cheeses.  These are small jars usually located with the snack crackers.

BUTTERED ZUCCHINI

This simple recipe is from an old 1963 Best Buffets recipe book from Better Homes and Gardens.  Simple but good.  Substitute coconut oil for half the butter and make it a healthy dish.  Tip: Did you know coconut oil is thought to help prevent dementia and Alzheimer's disease?

8 to 10 small zucchini squash, thinly sliced (about 6 cups)
1/4 cup butter or margarine
1/2 teaspoon salt
Dash pepper

Put zucchini, butter, and seasonings in skillet.  Cover and cook slowly 5 minutes.  Uncover and cook till barely tender, about 8 to 10 minutes more, turning zucchini slices often.

Makes 8 servings.

GAITHER'S FAVORITE BLACK BEAN SOUP

GAITHER FAMILY RECIPE:

Bill's Favorite Spicy Black Bean Soup*

Ingredients: 

2 pounds dried black beans
2 envelopes Lipton's Onion Soup mix
1 or 2 large Vidalia onions, chopped
1 teaspoon salt (or more to taste)
3 tablespoons olive oil (or more to taste)
1 teaspoon Tony Chachere's Original Creole Seasoning (green label) or to taste
16-ounce jar of salsa (mild or medium spicy, whichever you prefer)

Instructions:

Wash beans in colander with very hot tap water until skins begin to pop open a bit. Place beans and all ingredients except salsa in a large soup pot.

Add water to double the depth of beans. Cook on high until water boils; then turn to low and cook for at least 3-4 hours. Add more water, salt and Tony's if needed. When beans are tender, add jar of salsa.

To serve:

Spoon a mound of hot cooked rice into large soup bowl, then fill bowl with the bean soup. Great with cornbread, too!

*From the Gaither Family Recipes section of 'He Started The Whole World Singing' (book) by Gloria Gaither. Copyright 2004. Used by permission. 

clipart

BROWN SUGAR FLUFF FROSTING

I have had this recipe for so many years I have no idea where I got it!

2 egg whites
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1/4 tsp cream of tartar
1/3 cup cold water
dash of salt
1 tsp vanilla

In the top of a double boiler combine the egg whites, both sugars, cream of tartar, cold water, and salt; beat for 1 minute.  Cook the mixture over boiling water, beating constantly until the mixture forms stiff peaks - about 7 minutes.  Remove from the heat (remove top of double boiler from the boiling water - don't just set the pan off the stove).  Add the vanilla and beat until the frosting is of sp

Will frost and fill your favorite 2-layer cake.

File Photo

WILD RICE FRITTATA

This is an old recipe torn out from a women's magazine many years ago.

BASIL CARROTS

2 tbsp butter
6 medium carrots, thinly sliced on the bias
1/4 tsp salt
1/4 tsp dried basil

Melt the butter in a medium skillet; add the sliced carrots.  Sprinkle the salt and basil over all.  Cover skillet and simmer 10 to 12 minutes until carrots are just tender.

Note: This recipe is from a 1967 recipe book from Better Homes and Gardens.

CAMPSITE CASSEROLE

 This is a recipe my late mother cut from the back side of a Rexall Drugstore Almanac Calendar many years ago.

Click on picture to enlarge for easier reading.

CHOCOLATE CHUNK COOKIE MIX IN A JAR

 

This is another of the clippings from my late mother's recipe shoebox. Click on the recipe to enlarge for easier reading.

GIANT RAISIN-SUGAR COOKIES

This is another recipe from my 1970 The COOKIE Book pictured below.

1 1/2 cups shortening (use half butter or margarine)
2 teaspoons vanilla extract
1 teaspoon grated orange rind
1 1/2 cups sugar
2 eggs
4 cups sifted flour
2 teaspoons salt
1 1/2 teaspoons baking powder
1/3 cup milk
1/2 cup dark or golden raisins
Raisins for decorating

Cream first four ingredients together. Add eggs; beat until light and fluffy. Sift flour, salt and baking powder together. Add to creamed mixture alternately with milk; mix until blended after each addition.  Stir in 1/2 cup raisins. Chill dough.  Roll small amounts at a time on floured surface to 1/4-in. thickness. Using a 1-lb coffee can, cut into circles. Place on greased cookie sheets. Decorate with raisins. Sprinkle with sugar, if desired. Bake at 375 degrees F. for 10 to 12 min. Makes 1 doz. cookies.

PEANUT CHEESECAKE

This is another of the old recipe clippings from my late mother's recipe shoebox. I wish the date had been on the clipping but it isn't. I can tell from the picture of a couple on the back it was probably in the 60s or 70s.

You can click on the picture to enlarge it for easier reading.

SWEET AND SOUR BAKED BEANS

 

8 bacon slices, fried crisp and broken into medium-size pieces

4 large sweet onions, cut into rings
1 tsp dry mustard
1 tsp salt
1/2 cup cider vinegar
1 cup brown sugar
2 cans butter beans
1 can green lima beans
1 can red kidney beans, drained
1 large can baked beans

Combine the onions, brown sugar, vinegar, salt, and mustard in a large skillet.  Cook mixture on medium-low heat for 20 minutes to dissolve sugar and tenderize onions.  Add the bacon and all the beans.  Put in an ovenproof pan or dish and bake for 1 hour at 325 degrees.

Note:  You can also make this in a crock-pot or slow cooker.  Cook on low setting for 3 to 4 hours.

free clipart

PUMPKIN CHIFFON PUDDING WITH COCONUT

This is a little different way to enjoy that healthy pumpkin.  Now that I am diabetic I have updated my use of this recipe by replacing the sugar with Splenda granulated.  No need to hunt for unsweetened coconut since you use fresh grated!  But here is the original recipe for those of you who can still enjoy sugar.

1 cup sugar
2 tbsp butter
2 large eggs, separated
2 tbsp flour
3 cups cooked, mashed pumpkin
1 tsp vanilla
1/2 cup grated fresh coconut

In a large bowl cream the sugar, butter, an egg yolks.  Add the flour, pumpkin, vanilla and mix together well.  Beat the egg whites until stiff and gently fold into the pumpkin mixture.  Pour into a lightly greased 9-inch square baking dish or pan.  Sprinkle the coconut over the top.  Bake at 350 degrees for 30 minutes.

Serves 6

clipart

ORANGE CANDIED SWEET POTATOES

 

6 sweet potatoes, halved
2 tsp salt
1/2 cup boiling water
3 tbsp oleo*
1 tbsp orange juice
3/4 cup corn syrup
1/4 cup brown sugar

Combine the sweet potatoes, salt, and boiling water in a saucepan and simmer, covered, until tender (about 15 to 20 minutes).  Pour off all but 1/4 cup of the stock from the cooking.  Dot with the oleo. 

Combine the orange juice, corn syrup, brown sugar in a bowl and blend well.  Pour over the sweet potatoes.  Simmer, basting frequently for 15 minutes.

*I do not change these old recipes and try to type them word for word.  However, I personally believe you should use butter instead of margarine.  It is my belief that the body can better handle what nature supplies over manufactured products.

CORNBREAD DRESSING

 

I do not like turkey or chicken, but I do love the dressing.  I especially like it made with these soups.  Hope you will, too.  Some like the chopped boiled eggs so I have included them.  I don't particularly like them but they supply more of the protein I need as a diabetic.  Dressing is just as good without them, and I make it both ways.

2 tbsp vegetable oil
1 large onion, chopped
1 rib celery, chopped
1 can condensed cream of celery soup
2 cans condensed cream of chicken soup
4 cups chicken or turkey broth (I prefer vegetable broth)
9 x 11-inch pan unsweetened cornbread, crumbled
3/4 loaf stale white bread, crumbled
6 hard boiled eggs, chopped
4 large eggs
2 tsp poultry seasoning
1 tsp ground sage
1 tsp ground thymeaste
pepper to taste

Sauté the onion and celery in the vegetable oil until tender.  Add the soups and the broth and cook until heated through.

In a large bowl combine the crumbled cornbread, crumbled white bread, chopped eggs, raw eggs, and seasonings.  Add the soup/broth mixture and mix together well.  Pack into a large pan that has been greased and bake for 45 to 50 minutes at 350 degrees.

file photo for reference only

WALNUT WALDORF SALAD

 

3 cups chopped apples

2 cups miniature marshmallows
1 cup thin celery slices
1/2 cup chopped walnuts
Mayonnaise-type salad dressing

Combine the apples, marshmallows, celery and walnuts.  Add just enough salad dressing to moisten.  Toss lightly and chill.  Before serving, if salad is too dry, add an additional small amount of salad dressing.

Pillsbury photo for reference only