COTTAGE FUDGE

This is another recipe from the Marshall Township PTA 1955 cookbook.  This fudge recipe was submitted by Mrs. David Davis.  Mrs. Davis was the wife of one of our beloved elementary teachers and the mother of my classmate all 12 years, Reba Davis.

1 cup white sugar
1 cup brown sugar
2 sq. unsweetened chocolate
1/4 cup butter
1/4 cup molasses
1/2 cup cream
1 tsp vanilla extract

Mix well and bring to a boil stirring constantly.  Boil about 3 minutes or until soft ball forms when small amount is dropped into water.  Remove from the heat.  Cool a short time then beat util it begins to thichen and pour on plate to cool.

A little explanation of the "ball" stages.

TEXAS JALAPENO SQUASH CASSEROLE

One of the first things I learned after moving to Texas 41 years ago was that Texans love their jalapenos and their squash casserole.  Combine the two and it is heaven on earth to a Texan.  I have had this recipe since my early years in Texas.  Don't know where it originated but it is good.

6 or 7 large squash, diced or sliced - your preference
1/2 cup chopped onion

Cook squash and onion in a little water until tender.  Drain well and add:

3 tbsp butter
1 large jar CHEEZ-WHIZ
1 can cream of chicken soup
1 small can chopped green chilies (more if you like it hot)
2 eggs well beaten

Put into a buttered casserole dish and top with buttered bread crumbs.  Bake at 300 degrees until set, approximately 40 minutes.

Yield: 6 servings.

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1963 RECIPE FOR PASTEL COOKIES

This recipe is from the backside of a fold-up flyer that came in a bag of Gold Medal Flour my mother bought in 1963.  The first picture is the recipe, the second is the variations.  You can click on the pictures to read them better.

SWEET POTATO RING

I had a friend in Indiana around 35 years ago that cooked for the VFW.  This is a VFW recipe.

6 sweet potatoes, unpeeled but scrubbed well
1 stick butter or margarine
2 cups brown sugar
1 1/2 cups water
3 tablespoons cornstarch
1 cup marshmallows
1/2 cup nuts, chopped

Boil sweet potatoes with the skin on until tender.  Peel and mash; add sugar, salt and butter to taste.
Place in a baking dish around edges only, leaving a space in center for sauce.  In a skillet, melt butter and brown sugar over low heat.  Allow to caramelize, then add 1 cup of water and cook until sugar is melted. Remove from heat and add a thickening of cornstarch in the remaining 1/2 cup of water.  Pour in center of potatoes.  Sprinkle chopped nuts and marshmallows over sauce.  Bake at 350 degrees for 20 minutes or until heated through.

Sweet Potatoes

RASPBERRY FUDGE BALLS

1 brick (8-oz) cream cheese, softened

1 pkg (6-oz) semi-sweet chocolate chips, melted

3/4 cup vanilla wafer crumbs

1/4 cup seedless raspberry preserves

finely chopped almonds or pecans, for rolling

cocoa powder, for rolling

powdered sugar, for rolling

In a bowl combine the softened cream cheese and the melted chocolate until well blended.  Stir in the vanilla wafer crumbs and the raspberry preserves.  Chill mixture several hours up to overnight.  Remove from 'fridge and roll mixture into 1-inch balls.  Roll the balls in the toppings listed above.

Yield: Approximately 3 dozen

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THE BEST OLD FASHION BBQ SAUCE

I'm not sure exactly who decided this is the best bbq sauce except to say this recipe is from a hospital in Dallas, Texas. 

1/2 cup butter
1/4 cup lemon juice
2 tbsp horseradish
4 tbsp vinegar
5 tbsp catsup
1 tsp salt
2 tsp Worcestershire sauce
3/4 tsp Tabasco sauce

In a saucepan, melt the butter with the lemon juice.  Add the horseradish, vinegar, catsup, salt, Worcestershire and Tabasco sauces; stir to blend together well. 

Heat just to a simmer, do not boil.

Excellent for chicken or pork cooked on a barbecue grill.

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OLD RECIPE CLIPPING CHO-O-DATE DESSERT

 

This is a recipe from an old local column in my late mother's hometown newspaper in Southern Indiana.

AELA'S CORNBREAD

This is another recipe from my 1955 Marshall Township Cookbook.  This cornbread recipe was submitted by teacher and school mother Aela Younger.

1/2 cup meal
1/2 cup flour
2 level tbsp. sugar
2/3 cup sweet milk
2 tsp. baking powder
1 tsp. salt
1 egg

Mix well and pour into pie pan in which 2 level tbsp. of shortening has been melted.  Bake in hot oven until brown.

OLD RECIPE CLIPPING OF WAYS TO USE GRAPES

Another old clipping from my late mother's recipe box.  Click on picture to enlarge for easier reading.

CRISPY DILL PICKLES

My late husband's aunt gave me this recipe many years ago when I was a young housewife. My family loved these pickles.

4 cups water

1 1/3 cups vinegar

1/4 cup salt

1/3 cup sugar

Cleaned and scrubbed pickle-sized cucumbers

Fresh dill sprigs

Garlic Flakes

Onion, optional

Red Pepper, optional

Bring water, vinegar, salt and sugar to a boil. Pack cucumbers into clean, hot canning jars. Add a big sprig of dill and 1 teaspoon garlic flakes to each jar. For a kosher-style pickle, add a chunk of onion and red pepper flakes to each jar. Pour the hot ingredients over the cucumbers in the jars. Seal!

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COFFEE-GLAZED BAKED HAM

 

1 (8 to 10 lb) bone-in, fully cooked smoked half ham
2 cups firmly packed brown sugar
2 cups freshly brewed coffee

If ham has skin, remove the skin.  Trim fat to about 1/4-inch thickness.

Place ham in lightly greased broiler pan.

Combine the brown sugar and coffee in a medium-size bowl; stir until sugar dissolves.

Pour the sugar-coffee mixture over the ham.

Place ham in oven and bake at 350 degrees for about 2 1/2 hours  until a meat thermometer inserted into the thickest portion reads 140 degrees.

Transfer to serving platter, cool for a few minutes, slice and serve.

Yield: 10 to 12 servings

1 (8 to 10 lb) bone-in, fully cooked smoked half ham
2 cups firmly packed brown sugar
2 cups freshly brewed coffee

If ham has skin, remove the skin.  Trim fat to about 1/4-inch thickness.

Place ham in lightly greased broiler pan.

Combine the brown sugar and coffee in a medium-size bowl; stir until sugar dissolves.

Pour the sugar-coffee mixture over the ham.

Place ham in oven and bake at 350 degrees for about 2 1/2 hours  until a meat thermometer inserted into the thickest portion reads 140 degrees.

Transfer to serving platter, cool for a few minutes, slice and serve.

Yield: 10 to 12 servings

This is the coffee glaze but not a bone in ham.

OLD RECIPE CLIPPING FOR HOT WATER RAISIN CAKE

 This is another of the old recipes from my late mother's shoebox of clippings.  I have no idea if she made this cake.  I do not like raisins so if she made it, I would not have eaten any!

OLD MAGAZINE CLIPPINGS FOR CREAMY HERB & ORANGE GINGER DIPS

I have no idea how old these recipes are, but I don't think they are as old as some posted here.  This clipping is also from my late mother's shoebox of clippings.  Looks like it was with a Hellmann's ad.

Click on picture to enlarge for easier reading.

TANGY GREEN BEAN CASSEROLE

This old fashion green bean casserole is made without soup or a sauce.

2 lb fresh green beans
2 tbsp finely chopped onion
2 tbsp olive oil
1 tbsp vinegar
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
2 tbsp dry bread crumbs
2 tbsp grated Parmesan cheese
1 tbsp butter, melted

Cook the beans in a saucepan with water until crisp tender; drain.

Heat oven to 350 degrees.

Add the onion, oil, vinegar, garlic, salt, and pepper to the drained beans; toss to coat.

Place the beans in an ungreased* 2-quart casserole dish.

Toss the bread crumbs and cheese with the butter and sprinkle over the bean mixture.

Bake uncovered for 20 to 25 minutes or until golden brown at 350 degrees.

*I prefer to very lightly spray my dish with a modern product, nonstick cooking spray.

QUICK BUTTERMILK ROLLS

Another recipe from my 1955 PTA cookbook.  This is another roll recipe from Mrs. Wm. McKee Anderson.

Mix together 1 cup buttermilk (lukewarm and thick), 1/4 tsp. soda, 1 tsp. sugar, 1 tsp salt and crumble 1 cake yeast into the mixture. (If dry yeast is used, dissolve in 2 tbsp. water.)  Stir until dissolved and add 3 tbsp. soft shortening.  Stir in 2 1/2 - 2 3/4 cups flour, mix and knead and shape into rolls.  Let rise and bake 15-20 minutes in 400 degree oven.

CRAZY CRUST CUSTARD PIE

This is another of the old recipes from my late mother's shoebox of recipes.  I suppose it is called crazy crust because it makes its own crust as it bakes.

4 eggs
2/3 cup sugar
1/8 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 cups milk
2 heaping tablespoons flour

Beat the eggs slightly, add sugar, salt, nutmeg, cinnamon, and flour, then beat.  Add the milk.  Grease a 9-inch pie plate and pour in the mixture.  Bake in 375-degree oven for about 30 minutes or until a knife inserted in the custard comes out clean.

CHILIED MEATBALLS

(This is a repost from 2013)

This is another recipe from my friend Patti Crane and her late mother's Red Cross Cookbook.  She says her mother made these for all the family occasions and they are very good.

Thanks Patti, for sharing this delicious old recipe!!

BROWN PUDDING

This is another recipe from the 1955 Marshall Township PTA Cookbook from my late mother's things.  This recipe is from the Mrs. David Davis.  Her husband was my 5th grade teacher and their daughter was one of my classmates.  Mrs. Davis was also the aunt of our member Patti Davis Crane.

2 cups brown sugar
1/2 scant cup butter
3 cups water

Put in bread pan and let boil.

BATTER
1 tbsp. butter
1/2 cup brown sugar
2 tsp. baking powder
1/2 pkg. dates
1/2 cup milk
1 cup flour
1/2 cup nuts

Mix batter and drop off tablespoon into hot sauce.  Bake about 40 minutes.

OLD-FASHIONED DATE BARS

This recipe is from a 1971 Betty Crocker's Bisquick Cookbook titled, HOLIDAY HOSPITALITY.

1/4 cup butter or margarine, softened
3/4 cup sugar
1 egg
1 2/3 cups Bisquick baking mix
1 cup cut-up dates
1/2 cup chopped nuts

1. Mix butter, sugar and egg; stir in remaining ingredients.
2. Spread dough in greased square pan, 8x8x2 inches.
3. Bake 25 minutes.  Cool and cut into bars, 2x1 1/2 inches.  If you like, sprinkle with confectioners' sugar.

2 dozen.

This is the little booklet this recipe is from.

OLD CLIPPING OF HERSHEY'S COCOA FUDGE

This is the recipe from the back of the Hershey's cocoa can that my late mother always made. I loved it when she put hickory nuts in it. Sweet memories.

OCCIDENTAL HOTEL'S HOT FUDGE SAUCE

 I have no idea what city this was in.

QUICK CHOCOLATE LOAF

This is a recipe I got from a Jell-O Pudding recipe book back in the 1970s.

1 1/2 cups cold milk
1 envelope Dream Whip whipped topping mix
1 package (4-serving ) Jell-O instant pudding - chocolate or chocolate fudge flavor
12 ladyfingers, split*

*Or use an 8-ounce pound cake, thinly sliced and cut into strips.

• Combine milk, whipped topping mix and pudding mix in deep narrow-bottom bowl.  Beat slowly until well blended.  Gradually increase beating speed and beat until mixture will form soft peaks, about 4 to 6 minutes.
• Line an 8x4-inch loaf pan or 1 1/2-quart loaf dish with wax paper.  Line bottom and sides with split ladyfingers.  Spoon in pudding mixture.  Chill or freeze until firm.  Invert onto serving platter, remove wax paper and cut in slices.  Makes 6 servings.

for referencee only

SLICED TOMATO PIE

Sour Cream Pie Pastry (check out the recipe on my blog at http://ladybugssweettreats.blogspot.com)

4 medium (1 1/2 lbs) tomatoes, peeled, sliced into 1/2-inch thick slices
1/2 tsp salt
1/2 cup mayonnaise
3 green onions, chopped
2 tbsp chopped fresh basil
1 cup (4-oz) shredded Parmesan cheese, divided

Preheat oven to 350 degrees.
Prepare sour cream pastry, fit into a 9-inch pie plate.  Trim and turn edges under; crimp.  Set aside.

Place the sliced tomatoes on a single layer of paper towel and sprinkle with the salt; allow to stand for 30 minutes.

Pat the tomatoes dry using paper towels.

Bake the crust for 10 to 12 minutes, or until browned, at 350 degrees.  Remove from the oven and sprinkle the remaining Parmesan cheese over the bottom of crust.

In a small mixing bowl, stir the mayonnaise, green onions, and basil together along with 3/4 cup of the Parmesan cheese.

Arrange the tomato slices over the Parmesan cheese over the crust.  Spread the mayonnaise mixture over the tomatoes.

Bake at 350 degrees for approximately 35 minutes.  Let cool for 5 minutes before attempting to cut and serve.

If desired, garnish with fresh basil leaves.
This is a recipe from Jasper, Alabama.  I got it from a quite old Southern Living magazine.

HAM CHEESE BALL

My sister-in-law gave me this recipe many years ago.

1 (8-oz) brick cream cheese
3 pkgs thin pressed ham, chopped
1/4 cup mayonnaise
dash of garlic salt
dash of tabasco sauce
1/2 cup pecans, optional

Mix cream cheese, mayonnaise, salt, and tabasco.  Add ham.  After mixing all ingredients, form into a ball.  Let firm in refrigerator before serving.  Roll in nuts or ham pieces.

Double if a medium ball is desired.

FILE PHOTO FOR REFERENCE ONLY

OLD FASHION BAKED FONDUE

Today I came across an old Kraft Grocery Store Recipe Flyer I have had since 1977.  This is the first recipe in the flyer.

1 cup milk
8-oz jar Cheese Whiz Pasteurized Process Cheese Spread
3 cups French or Italian bread cubes
1/2 tsp salt
1/4 tsp dry mustard
dash of pepper
4 eggs, separated

Heat milk and cheese spread over low heat; stir until cheese spread melts.  Add remaining ingredients except eggs; remove from heat.  Gradually add slightly beaten egg yolks; cool.  Fold into stiffly beaten egg whites; pour into a 1 1/2-quart casserole.  Bake at 325 degrees, 50 to 55 minutes or until set.  Serve immediately.  6 to 8 servings.

PRALINE ICE CREAM PIE

This is a recipe I got from Jello-O Pudding back in the 1970s.

2 tablespoons light brown sugar

2 tablespoons butter or margarine

1/3 cup chopped nuts

1 lightly baked 9-inch pie shell

1 1/2 cups cold milk

1 cup (1/2 pt) vanilla ice cream, softened

1 pkg (6-serving) Jell-O Instant pudding-butter pecan flavor

• Combine brown sugar, butter, and nuts in saucepan.  Heat until butter is melted.  Pour into pie shell and bake at 450 degrees for 5 minutes.  Cool.
• Thoroughly blend milk and ice cream in bowl.  Add pudding mix.  Beat slowly with rotary beater or at lowest speed of electric mixer until blended, about 1 minute.  Pour immediately into pie shell.  Chill until set, about 3 hours.  Garnish with whipped topping and additional chopped nuts, if desired.

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PEANUT BUTTER PONES

This is another of the old recipe clippings from my late mother's "shoebox recipes".  From what is on the back, I believe it is an old Grit recipe.

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Click on photo for easier reading

"GLAZED APPLE COOKIES"

This is another of the old, yellowed recipe clippings from my late mother's collection.  According to an article on the back of this clipping it is from an old Indiana Rural News publication.

Click on picture to enlarge for easy reading.

ROUND STEAK ROMAMA AND CONFETTI SHELL MACARONI

This recipe is from an old calendar where they would post recipes each month.

Click to enlarge for easier reading.