MRS. YOUNGER'S CORNBREAD

Many of you former Needmore students will remember Mrs. Aela Younger.  I never had her as a teacher but her daughter and my sister were friends, so I was at her house from time to time.  Her husband Howard drove a Needmore School Bus. She contributed this cornbread recipe to the PTA cookbook in 1955.

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 shorening has been melted.  Bake in hot oven until brown.

Remember Cobb's Marathon Station in Bedford?  This ad is across the page from this cornbread recipe.  I had forgotten all about 4 digit phone numbers.  Of course, my family didn't have a phone then, so I really never used the 4-digit numbers.

Do you remember 4-digit phone numbers?

HOMEMADE GRANOLA BARS

3 1/2 cups oats

1 cup walnuts, chopped
1 cup raisins
2/3 cup butter, melted
1/3 cup honey
1 egg, beaten
1/2 tsp vanilla
1/2 tsp salt
1/2 cup firmly packed brown sugar
1 can cherry pie filling

Spread oats in a jellyroll pan and toast in a 350 degree oven for 15 to 20 minutes, stirring occasionally. In a large bowl, mix oats, nuts, and raisins. Melt butter in saucepan. Add honey, egg, vanilla, salt, brown sugar, and pie filling. Stir into oat mixture. Press firmly into greased jelly roll pan. Bake 25 to 30 minutes at 350 degrees. Cool, cut into squares.

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BROCCOLI AND CORN SCALLOP

This recipe is from an old Kraft Foods promotional give-away from December 1977.

2 tbsps chopped onion
2 tbsps Parkay margarine
1 tbsp flour
1 1/4 cups milk
8-oz pkg shredded Natural Monterey Jack cheese
12-oz can whole kernel corn, drained
1/2 cup cracker crumbs
2 (10-oz each)pkgs frozen broccoli spears, cooked and drained

Saute onion in one tablespoon of the margarine until onion is tender. Blend flour in with the onion. Gradually add the milk; cooking and stirring constantly, until thickened. Add cheese to the milk mixture, stirring until cheese is melted. Stir in corn and 1/4 cup of the crumbs. Arrange broccoli in an 11 3/4 x 7 1/2-inch baking dish. Pour cheese sauce over broccoli. Toss remaining crumbs and remaining margarine together and sprinkle over the casserole. Bake at 350 degrees for 30 minutes.

Note: Can be made ahead, covered and refrigerated overnight (unbaked). Bake, uncovered, at 350 degrees for 45 minutes.

Note: File Photo

CHILLED PERSIMMON PUDDING

This is another old clipping my mother got from her local newspaper many years ago.  This was a very popular column back then.

Click on the picture to enlarge from easier reading.

BAKED SMOKED PORK SHOULDER ROLL

This is another recipe my late mother had cut from the back side of an almanac calendar page.

MEXICAN CHOCOLATE PIE

This is another of the recipes from my 1970s Easy Homemade Desserts with JELL-O Pudding.

HOMEMADE MINCEMEAT

This is another recipe from the old Marshall Township PTA cookbook pictured on this blog.  This recipe is also from Mrs. Burnece McDonald whose biscuits have been featured here.

1 1/2 gallons chopped apples
1 can crushed pineapple
1 pt. orange juice
1 lb. white sugar
1 tsp. salt
1 tbsp nutmeg
1 tbsp cinnamon
1 qt. or 2 cans cherries
2 lbs. raisins
1 lb. brown sugar
1 qt. cider vinegar or (suit to taste)
1 lb. margarine
1 tbsp. cloves

Cook slowly, stirring often until apples are tender, seal in hot steril jars.  Makes about seven quarts.

Note: I have not made this recipe, nor do I plan to.  It is posted here exactly as it is in the cookbook, including misspelled words.  If you have questions regarding this recipe, I can't answer them.  However, you are free to post them in hopes one of our readers might know the answer.

 

This is a file photo for reference only.

CHEDDAR CHEESE BISCUITS

14 cup butter, melted
1 garlic clove, minced
2 cups biscuit baking mix (I use Bisquick)
2/3 cup milk
1 tbsp dried chives
1/2 cup shredded cheddar cheese

Preheat oven to 450 degrees.

Add the garlic to the butter and set aside and keep warm.

In a medium mixing bowl combine the biscuit mix, milk, chives, and cheese until a soft dough forms; beat vigorously for 30 seconds. 

Drop the dough by tablespoonfuls onto an ungreased baking sheet.  Bake at 450 degrees for 8 to 10 minutes or until golden brown.  Remove from the oven and immediately brush with the garlic butter before removing from the baking sheet.

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1957 DISNEYLAND AD

 Anyone visit Disneyland in 1957? If so, what was the best thing you ate there?

CHIVE DINNER MUFFINS

2 cups biscuit/baking mix

2 tbsp shortening
1 egg
2/3 cup milk
1/4 cup snipped chives

Preheat oven to 400 degrees.
Grease 12 muffin cups and set aside.
With a fork, mix the baking mix, shortening, egg, milk, and chives together in a bowl.  When combined, beat vigorously for less than a minute.  Fill the greased muffin cups about 2/3 full and bake for 15 minutes.

cookingpanda photo for reference only

OLD TIME SUGAR CREAM PIE + BONUS CLIPPING

This is another of the old recipe clippings from my late mother's recipe shoe boxes.  This clipping for Mrs. Mills' Old Time Sugar Cream Pie also has a note directly under it on how to handle stains on "men's shirt collars to remove the dark stains around the neck."  It used to be that how a woman allowed her husband to go out in public said a lot about what kind of wife she was so these little things were very important to housewives.

Click on the picture to enlarge for easier reading.

MRS. BEGLEY'S FAMILY PERSIMMON PUDDING RECIPE

Another old clipping from some kind of old rural magazine.  Evidently this makes a big pudding.  I have never made this recipe.  If you have trouble reading the recipe, click on the picture for enlargement.

FRUITY CANTALOUPE

We often see watermelon filled with fruit but seldom see cantaloupe filled the same way.

cantaloupe
1 cup fresh strawberry halves
1/4 cup blueberries
1/4 cup chunked kiwi (peeled)
1 tbsp lemon juice
1 tsp sugar

Cut cantaloupe in half and remove seeds. Prick cavity with fork. Combine remaining ingredients, toss, and spoon into cantaloupe halves.

BERNECE McDONALD'S BAKING POWDER BISCUITS

This is one of the recipes from my 1955 Marshall Township PTA Cook Book. This recipe was from Burnece McDonald, a lady very active in our school community.  Her son Bill was in my class.  I am posting this today in memory of Burnece.

2 cups sifted flour
2 1/2 tsp. baking powder
1/3 cup shortening

3/4 cup milk
1 tsp. salt
Sift dry ingredients and cut in shortening. Add milk gradually.  Mix to a soft dough and knead slightly.  Roll to 1/2-inch thickness, place on ungreased baking sheet.  Bake in 450 degree oven for 12 - 15 minutes.

CHOCOLATE SOUR CREAM PUDDING

This recipe is from an old 1970s JELL-O Pudding desserts book.

Click on picture to enlarge for easier reading.

RANCH STYLE BBQ RIBS

This recipe is another from my late mother's shoe boxes of recipe clippings.  This is an old clipping from a lady in Linton, Indiana.  I have never made this recipe but I am sure it is good.

I

TEXAS POPULAR FRIED CHICKEN

1 chicken, cut-up
3/4 cup flour
1/4 cup yellow cornmeal
1 tsp chili powder
1/4 cup Parmesan cheese
1 cup buttermilk
1/2 cup butter, melted

Preheat oven to 375 degrees.

In a bowl, combine the flour, cornmeal, chili powder, Parmesan cheese, buttermilk, and butter to make a batter.  Dip the chicken pieces in the mixture and place in a baking dish that has been lightly greased.

Place the chicken in the oven and bake at 375 degrees for 1 hour or until juices run clear.

Yield: 6 servings

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GRILLED PINEAPPLE BURGERS

This is a 1970s recipe from my Betty Crocker Step-by-Step Recipe Collection.

Click on pictures to enlarge for easier reading.

FROZEN PUDDING SANDWICHES

This recipe is from a 1970s Easy Homemade Desserts with JELL-O Pudding booklet from my late mother's shoebox recipe collections.

Click on picture to enlarge for easier reading.

PUMPKIN SPICE LATTE

Do you love a pumpkin spice latte? You don't have to wait for Fall, you can make your own in your own kitchen? Try this recipe.

2 cups coconut milk

1/2 cup strong coffee

2 tbsp pumpkin puree or canned pumpkin

1 1/2 tsp pumpkin pie spice

vanilla extract, to taste

sugar or sweetener, to taste

Whisk and heat the first 4 ingredients together. Remove from heat and add vanilla and sweetener as desired.

Enjoy!

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BUTTER-BARBECUED LOAVES

Jean Evans was a beloved member of the community where I attended school from grades 1 thru 12 (all in the same building). She was a great cook and her daughter helped her produce a couple of cookbooks. This recipe is from her first cookbook. Jean has been gone for years now but she will never be forgotten.

Click on recipe to enlarge for easier reading.

BREAD CRUMB PANCAKES

This recipe is from the Marshall Township PTA 1955 cookbook mentioned in an earlier post.  Housewives were very frugal and used up everything including stale bread.  This recipe is listed without a name in the Pancake - Waffles - Muffins section of the book.  I am thinking we could make this into a more modern recipe by using whole-grain bread crumbs and using whole-wheat flour for half the flour called for. 

1 cup dry bread crumbs
3 tbsp. melted butter or margarine
2 tbsp. brown sugar
1 cup sifted all purpose flour
2 cups milk
3 eggs, separated
1 tsp. cinnamon (optional)
3 tsp. baking powder
1/2 tsp. salt

Combine bread crumbs, butter or margarine, sugar and cinnamon.  Blend thoroughly.  Brown in oven or by stirring constantly in saucepan.  Pour 1 cup milk over the mixture.  Let stand until milk is absorbed.  Beat egg yolks.  Add remaining milk.  Blend thoroughly.  Sift together flour, baking powder and salt.  Add to the egg mixture.  Beat until smooth.  Add to the crumb mixture.  Blend thoroughly.  Fold in stiffly beaten egg whites.  Bake on lightly oiled griddle.

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GRILLED CORNED BEEF & CABBAGE IN FOIL

For a different meal when camping, try this corned beef and cabbage.

2 cans (12-oz each) corned beef
1 medium head of cabbage
3/4 cup water
3 tbsp nonfat dry milk
1/4 tsp coarsely ground black pepper

Cut the corned beef into 6 pieces. 

Wash the cabbage and cut into 6 wedges. 

Mix the water and dry milk together.

Mix 6 14-inch squares of double thickness heavy-duty aluminum foil.

On each foil square, place one piece of corned beef and one wedge of cabbage.  Pour 2 tablespoons of the liquid between cabbage leaves in each serving.  Sprinkle with the pepper.  Fold foil over and seal securely.

Place the foil packets directly on medium coals and cook for 30 minutes, turning once.

Yield: 6 servings

file photo for reference

RICE 'N TUNA PIE

This is another old recipe from the booklet booklet shown below.

For shell, combine 1 tablespoon chopped onion, 2 cups cooked rice, 2 tablespoons butter or margarine, 1/4 teaspoon marjoram, crushed, and 1 beaten egg.  Press onto bottom and sides of a buttered 10-inch pie plate.

Sprinkle one 9 1/4-ounce can tuna, drained, over shell.  Mix 3 beaten eggs, 1 cup shredded process swiss cheese, 1 cup milk, 1/4 teaspoon each marjoram and salt, dash pepper, 1 tablespoon chopped onion.  Pour over tuna.  Bake at 350 degrees 50 to 55 minutes.

BARBECUED BEEF KABOBS

This recipe is from the Kraft sponsored Bing Crosby TV Special March 20, 1977.

Green bell peppers, cut into square chunks
Carrots, cut into 1 1/2-inch pieces
Beef sirloin, cut into 1-inch cubes
Fresh mushroom caps
Kraft Barbecue Sauce

Parboil pepper 3 minutes and carrots 5 to 7 minutes; drain.

Alternate meat and vegetables on skewers.

Broil 15 to 20 minutes or to desired doneness, turning and brushing with barbecue sauce.  Serve over hot cooked rice or noodles.

OUTDOORS:  Grill over hot coals (coals will be glowing) 10 to 15 minutes or to desired doneness, turning and brushing with barbecue sauce.

EASY CORN RELISH

Here is one of the recipes from the booklet:

EASY CORN RELISH

1 tablespoon cornstarch
1/4 cup water
1 12-ounce can (1 1/2 cups) Mexican-style whole-kernel corn, undrained
1/3 cup sugar
1/3 cup vinegar
1 teaspoon turmeric
1 teaspoon instant minced onion
1/2 teaspoon celery seed

In saucepan, blend cornstarch and water.  Add remaining ingredients.  Cook and stir over medium heat till mixture thickens and boils.  Chill.  Makes 2 cups.

 

NUT BREAD FROM 1955 PTA COOKBOOK

I have been posting several recipes from the old PTA cookbook I found in my late mother's things.  I was in elemetary school in 1955 so I don't remember all these people as our school was for grades 1-12.  This recipe was submitted by Mrs. Della Piper.  I remember the name but can't for the life of me figure out who she was.

1 egg
1 cup sugar
1 cup sweet milk
3 cups flour
3 tsp. baking powder
1 cup nuts

Let rise 20 minutes and bake 1 hour.  You may use cake coloring if desired.

Happy Holiday!

 

Wishing you a safe and happy 4th of July!

OLD RECIPE CLIPPING FOR STUFFED PEARS

Here is another old recipe clipping from my late mother's 1950s-60s recipe files.  I know she never made these as I don't remember them and she would have never had wine in her house for cooking or otherwise!

Click on photo for easier reading.

YELLOW ANGEL FOOD

This is another recipe from the 1955 Marshall Township PTA cookbook.  This recipe is courtesy of Mrs. Alva Galyan.  Do any of my old NHS friends know who she was? I have no idea if she was a teacher, teacher's wife, etc.

1 3/4 cups flour
12 egg yolks
1/4 tsp salt
1 1/4 cups sugar
1/2 tsp lemon extract
1 tsp vanilla
2 tsp baking powder
3/4 cup warm water

Add salt and water to eggs.  Beat until it holds up.  Whip in sugar.  Sift flour before measuring.  Add baking powder and sift together.  Fold into the egg mixture.  Add flavoring.  Bake in angel food pan 50 minutes at 325 degrees.

SEASHELL PASTA CRAB SALAD

1 pkg (7-oz) small size seashell pasta
2 cups cooked crab meat, chopped
2 cups sliced cauliflowerets
1 medium zucchini, chopped
1/3 cup sliced green onions
1/2 cup mayonnaise
1/2 cup Thousand Island dressing
1 tbsp lemon juice
1/4 tsp pepper

Prepare the pasta according to the package directions; drain.

Transfer drained pasta to a large bowl and combine withe the crab, cauliflower, zucchini, and green onions. 

Blend the mayonnaise, dressing, lemon juice, and pepper until well combined.

Toss the dressing into the pasta mixture until well blended.

Cover and chill before serving.

Yield: 6 to 8 servings.

file photo for refererence

BRUNCH RICE

This is an old recipe I got at the State Fair or somewhere from the Rice Council years ago.

1 tsp butter
3/4 cup shredded carrots
3/4 cup diced green bell pepper
3/4 cup (3-oz) sliced fresh mushrooms
6 egg whites, beaten
2 eggs, beaten
1/2 cup fat-free milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 cups cooked brown rice
1/2 cup shredded cheddar cheese

Heat the butter in a large skillet over medium-high heat until hot.  Add the carrots, bell pepper, and mushrooms; cook 2 minutes.  Reduce the heat to medium.

In a small mixing bowl combine the egg whites, eggs, milk, salt, and pepper; pour over the vegetables in the skillet.  Cook, stirring for about 2 minutes.  Stir in the rice and cheese, stirring to separate rice grains evenly; heat for 2 minutes more to warm thoroughly.

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Serve immediately while hot.
Yield: 6 servings