SWEET POTATO BISCUITS

 

1 cup all purpose flour

3 tsp baking powder
1/2 tsp salt
3 tbsp shortening
1 cup cooked, mashed sweet potatoes
milk

Sift dry ingredients together.  Cut in shortening.  Add sweet potatoes; mix well.  Add enough milk gradually to make a soft dough; knead for a few strokes.  Roll dough 1/2-inch thick; cut in rounds.  Place on baking sheet.  Bake in 450-degree oven for 12 to 15 minutes.  Serve hot.

Note: I was told in 1969, "this is a very old 'down east' North Carolina recipe.  It has been used by the natives since the days of the early English settlers arrival in this country.  That's the story I got with the recipe.  I can neither deny or confirm the validity of it.

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CORN AU GRATIN

Growing up in the Midwest corn country, corn was always a favorite no matter how you cooked it.  Since corn and cheese are two of my favorite foods, I love this corn au gratin!

1 can (16-oz) cream-style corn
2 tablespoons flour
1 tablespoon sugar
2 eggs, beaten
1 cup grated Cheddar cheese
1/4 cup milk or cream

Place all the ingredients in a mixing bowl and mix together well.  Place in a greased 8-inch square baking dish and bake at 350 degrees for 1 hour.

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CHEDDAR CHEESE STRAWS

1 lb sharp Cheddar cheese, shredded

1 1/2 cups all-purpose flour
1/4 cup butter, softened
1 tsp salt
1/4 tsp ground red pepper

Let cheese stand at room temperature for 1 hour.

Preheat oven to 375 degrees.

Process cheese, flour, and remaining ingredients in a food processor about 30 seconds or until mixture forms a ball.

Fit cookie press with a star-shaped or sawtooth disk following the manufacturer's instructions. 

Working quickly, press the dough about 2-inches apart, onto ungreased baking sheets. Score dough at 2-inch intervals using a sharp knife.

Bake at 375 degrees 8 to 10 minutes or until lightly browned. Carefully separate hot cheese straws along the scored lines and remove to wire racks to cool.

Yield: Approximately 8 dozen.

TOMATO BISQUE

I  have always loved tomato soup.  This old homemade version is great since it has a potato, one of my favorite foods, in it!

2 tbsp butter
3/4 cup chopped onion
1 1/2 cups peeled and diced potato
4 chicken bouillon cubes
3 1/2 cups water
1 bay leaf
1 tsp basil
1/4 tsp black pepper
1 can (28-oz) whole tomatoes, do not drain
4 tbsp tomato paste
1 tsp sugar
sour cream for garnish, if desired

In a large saucepan, melt the butter then add the onion and cook over medium heat for about 5 minutes until translucent.  Stir occasionally during the cooking so as not to burn.

Add the diced potatoes, bouillon, water, and seasonings to the onion.  Cover the pan and cook for 15 minutes.  Add the tomatoes, tomato paste, and sugar to the potato/onion mixture.  Stir well to blend.  Replace lid and simmer for 20 to 25 minutes.  Remove the bay leaf.

Pour into blend in small batches and puree until smooth and thick.  Pour into soup bowls and top with sour cream, if desired.

I like mine served with crackers or a crusty bread.

This soup can be made ahead of time, stored in refrigerator and reheated to serve hot or may be served cold on hot summer days.

File photo for reference.

CHILI SAUCE MEATLOAF

For a different meatloaf, try this old fashion recipe using a can of hot dog chili sauce!

1 lb ground beef
1 tsp salt
1/4 tsp black pepper
1/2 cup oats (I use quick oats)
2 tbsp minced onion
1 can hot dog chili sauce
2 tbsp chopped green bell pepper

In a large mixing bowl combine the ground beef, salt, pepper, oats, onion, and bell pepper; add half the can of chili sauce and mix well.  Pat mixture into a loaf pan and bake at 350 degrees for 45 minutes.

Take the remaining half can of sauce, add the meatloaf drippings and heat in a saucepan, stirring occasionally.  Serve the sauce over the meatloaf.

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CHOCOLATE CHUNK PISTACHIO SHORTBREAD

3/4 cup butter, softened

1/2 cup sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup chopped pistachios
1/2 cup semisweet chocolate chunks
1 beaten egg white
1/3 cup chopped pistachios

Preheat oven to 300 degrees.
Lightly grease a cookie baking sheet; set aside.

In mixer bowl combine the butter and sugar; cream together until light and fluffy; blend in the vanilla extract.  Gradually add in the flour, beating well.  Fold in the half cup of pistachios and the chocolate chunks.  Place the dough onto the prepared baking sheet and using your hands, pat the dough into an 8 x 10-inch rectangle.  Brush with the beaten egg white and sprinkle the 1/3 cup pistachios over the top.

Bake at 300 degrees for 35 to 40 minutes or until the shortbread is lightly browned.  Cool completely before cutting into 20 squares.

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CINNAMON FLAVORED HOT CHOCOLATE

One of the things I have always enjoyed is hot chocolate.  And I love it flavored.  Try this recipe favorite of mine.

2-oz (2 1-oz squares) unsweetened baking chocolate
2 tbsp very hot water
1 cup whole milk
2/3 cup sugar (now that I am a diabetic I use Splenda)
2 tsp ground cinnamon
1/2 tsp salt
2 cups brewed coffee
2 cups hot whole milk
1 tsp vanilla extract
Whipped cream for topping, if desired
Chocolate shavings for garnish, if desired

Melt the chocolate with the hot water and 1 cup of whole milk in the top of a double-boiler over hot water.  Add the sugar, cinnamon, and salt, mixing well.  Stir in the coffee.  Heat the mixture for 5 minutes.  Add the vanilla extract to the hot whole milk and add to the chocolate mixture; beat until frothy.  Pour into cups and garnish with the whipped cream and chocolate shavings, if desired.

Serves 6.

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CLASSIC VANILLA BUTTERMILK CAKE

For your next special occasion, try this old fashion vanilla buttermilk cake.  It is so yummy; you won't want to make birthday or other special occasion cakes any other way!

6 egg whites
2 cups all-purpose flour
1 cup cake flour1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 cup butter, softened to room temperature
2 2/3 cups granulated sugar
2 tsp vanilla
2 cups buttermilk

Allow the egg whites to stand at room temperature for half an hour.

Preheat oven to 350 degrees.
Grease and lightly flour 3 8-inch round cake pans; set aside.

In a medium bowl combine the flours, baking powders, baking soda, and salt; set aside.

In a large mixer bowl, using an electric mixer on medium speed, beat the butter for half a minute or so.  Add the sugar and the vanilla.  Beat until the mixture is well combined.  Add the egg whites all at once and beat for 3 minutes at medium-high speed.  Alternately add the flour mixture and the buttermilk to the butter/egg mixture, beating on low after each addition just until combined.  Mixture will not be smooth but have a slightly curdled appearance.  Divide the batter evenly between the three pans. 

Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the centers comes out clean.  Cool cakes in pans on wire racks for about 10 minutes.  Remove from pans and cool completely on the wire racks.

Frost and decorate, if desired with your favorite frosting.

Yield: 16 servings

Store leftovers in the refrigerator.

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AUNT EDITH'S APPLESAUCE CAKE

This recipe is from my late great-aunt Edith Morse. She used to bring this to family gatherings at my grandparents' home when I was a little girl in the 1940s and 50s. Love that there are no directions. If you knew the ingredients, you should know how to put them together.

It is hard to read so here are the ingredients:

1 1/2 cup applesauce
1 cup brown sugar
1/2 cup butter

2 tsp soda
1 cup raisins
1 tsp cinnamon
1 tsp cloves
1 1/2 cups flour
1 egg

325 oven

OLD-FASHION HUNGARIAN BAKED CHICKEN

1/2 stick butter
1 chicken (approx. 3 lbs), cut-up
paprika for dusting chicken
1 small head (1/2 to 3/4-lb)green cabbage, cored cut into thick slices (about half inch)
salt and pepper to suit your tastes
2 red apples, cored and sliced (do not peel)
1 medium onion, sliced thin
1 tbsp grated lemon rind
2 tsp caraway seeds
1 tsp sugar sugar
1 1/2 cups shredded Swiss cheese

Melt the butter in a large skillet that has a lid.

Sprinkle a dusting of paprika over the chicken pieces; brown on all sides in the hot butter.  Place lid on skillet, reduce heat to low and cook chicken for 30 minutes.

Preheat oven to 375 degrees.
Butter a 9 x 13 x 2-inch baking pan or dish.

Place the cabbage slices over the bottom of the butter dish or pan.  Sprinkle cabbage with salt and pepper.  Cover with aluminum foil and bake 20 minutes or until cabbage is almost tender.

Remove cabbage from oven, remove foil, and layer apple slices and onion over the cabbage.  Sprinkle the lemon rind, caraway seeds, and sugar over all.  Top with the chicken pieces.  Replace the foil and bake another 25 to 30 minutes until chicken is tender and cooked through.

Remove from oven and sprinkle the Swiss cheese over the top.  Return to oven approximately 5 minutes to melt cheese.

Yield: 4 to 6 servings.

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AUNT JANE'S GRAPE PIE

This recipe is from the 1958 Good Housekeeping Party Pies Cookbook.  Over the next few weeks I will share several recipes and pictures from this 62 year old pie book.  I hope you enjoy some of the memories it will bring.  Here is a recipe for a grape pie.  How often do you hear of a grape pie today.  Yet I remember them from childhood.  Another treat that has slipped by the wayside!

Pastry for a 2-crust pie
4 cups stemmed Concord grapes
3/4 cup granulated sugar
1 1/2 tablesp. lemon juice
1 tablesp. gratd orange rind
1 tablesp. quick-cooking tapioca

For the filling, slip grapes out of skins; save skins.  Cook pulp until seeds loosen; press through a coarse sieve.  Mix sieved pulp, skins, sugar, lemon juice, orange rind, and tapioca.  Let stand for 5 minutes.  Pour into unbaked pie crust.  Top with the top crust in Trellis design (found in an earlier post of this blog).  Bake in preheated 425-degree oven for aout 40 minutes until the crust is golden brown.

SKILLET CORN BREAD WITH HONEY BUTTER

1 tbsp butter
1 tbsp cooking oil
1 cup all-purpose flour
1 cup cornmeal
2 tbsp sugar
1 tbsp baking powder
1 tsp cracked black pepper
1/2 tsp salt
1 cup milk
1/4 cup cooking oil or shortening, melted
2 eggs, slightly beaten
1/2 cup margarine or butter, softened
2 tbsp honey

Preheat oven to 425 degrees

Place 1 tablespoon butter and 1 tablespoon oil in a large ovenproof or cast iron skillet. Preheat in oven 5 minutes.

In a medium mixing bowl, stir together the flour, cornmeal, sugar, baking powder, salt, and half the black pepper; make a well in the center and set aside.

In another bowl, blend together the milk, cooking oil or shortening, and eggs. When blended, add all at once to the well in the dry mixture. Stir just until dry mixture is moistened. Batter will be lumpy.

Spoon batter into the prepared pan and spread with spoon. Sprinkle with the remaining black pepper.

Bake 20 minutes or until a wooden toothpick inserted in the center comes out clean.

While bread bakes, make the honey butter:
In a medium bowl, beat the softened butter for about 30 seconds with an electric mixer.  Add the honey and beat another minute or so until fluffy. Serve with the hot corn bread.

Yield: 8 servings

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VELVETY CORN PUDDING

4 eggs

6 tbsp melted butter
2 tbsp flour
1/2 tsp onion powder
1/4 tsp paprika
1/4 tsp garlic powder
1/2 tsp salt
1 pkg (10-oz) frozen whole kernel corn
1 can cream-style corn
1 cup whipping or heavy cream

Preheat oven to 325 degrees.
Grease a deep 1 1/2-quart baking dish; set aside.

In a mixer bowl beat the eggs until thick and lemon-colored.  Add the butter, flour, onion powder, paprika, garlic powder, and salt; beat until smooth.  Stir in both of the corn products and the whipping cream.  Transfer mixture to the prepared baking dish.

Bake at 325 degrees for 1 1/2 hours or until a butter knife inserted near the center comes out clean.  Remove from the oven and let stand for about 5 minutes.

Modern note:  You can cut the cholesterol by 99% and the calories and fat by 50%, if you substitute 1 cup of egg substitute for the 4 eggs and evaporated skim milk for the whipping or heavy cream.

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RASPBERRY-RHUBARB JAM

2 cups fresh raspberries (or 1 16-oz pkg frozen)

4 cups chopped rhubarb
1 cup water
1 pkg (1 3/4-oz) pectin
5 cups sugar

Combine the raspberries and rhubarb with the water in a heavy saucepan.  Cook over medium heat for an hour or until the rhubarb is tender.  Dump in the pectin, stirring constantly.  Bring mixture to a full rolling boil, stirring constantly.  Boil for 4 minutes, skimming the foam.

Ladle the hot mixture into hot sterilized jars leaving a half inch headspace.  Seal with not 2-piece lids.  Process in a hot water bath for 10 minutes.

Yield: 3 to 4 pints

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OLD CLIPPING FOR PRIZE COOKIES

 Another old clipping for my late mom's collection. I have never made or tasted these cookies.

VEGGIE TUNA SALAD

1 can (6.5-oz) tuna, drained

1 cup shredded carrots
1 cup diced celery
1/4 cup minced onion
1 cup mayonnaise
1 can (4-oz) shoestring potatoes

In a large bowl use a fork to flake the tuna.  Add the carrots, celery, onion, and mayonnaise; toss until the tuna is coated thoroughly with mayonnaise.  Place in a bowl with a lid, cover, and refrigerate.  Just before serving time, remove from the refrigerator and fold in the potatoes.

Serves 4 to 6

Not a brand endorsement.

CARAMEL APPLES

6 apples

1 pkg (14-oz) individually wrapped caramels, unwrapped
2 tbsp milk

Wash and dry apples; remove stems. Place a craft stick in the top of each apple.

Butter a baking sheet or cover with waxed paper.

Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.

Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

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CARROT-ORANGE JELLIED SALAD FOR DIABETICS

When I was young my paternal grandmother was a diabetic and a few years later my maternal grandfather was also diagnosed with the disease.  I remember thinking how awful it was for them and hoping I would never have that problem.  Of course at age 60, it got me, too.  But foods for diabetics have greatly improved since then. This is one of their old recipes.

1 envelope unflavored gelatine
1/2 cup cold orange juice
1/4 tsp salt
1/2 cup shredded raw carrot
1/2 cup cubed orange sections
1 cup very hot water
3 tbs. lemon juice
1/4 cup crushed pineapple (in its own juice)
9 non-caloric sweetening tablets or equivalent

Drain the unsweetened crushed pineapple.  Sprinkle the gelatine on the cold orange juice to soften.  Add the softened gelatine to the very hot water and stir  to thoroughly dissolve.  Add the salt, lemon juice and non-caloric sweetener.  Chill to unbeaten egg white consistency.  Fold in carrots, pineapple and orange sections that have been well drained.  Turn into one large mold or six individual molds.  Chill until firm.

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SAUSAGE AND SWEET POTATO BAKE

Another recipe from childhood days in Southern Indiana.

1 lb bulk sausage
2 medium sweet potatoes, peeled and sliced
3 medium apples, peeled and sliced
2 tbsp sugar
1 tbsp flour
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup water

Brown sausage and drain.  Arrange the sausage, potatoes and apples in a 2-quart casserole.  Combine sugar, flour, cinnamon, salt and water.  Pour over sausage.  Cover and bake at 375 degrees for about 1 hour or until potatoes and apples are tender.

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VIP CHICKEN

This is another of my old Indiana recipes.  The dried beef and bacon make these chicken breasts different than the usual.  My husband has always been a meat eater and the more meats per meal the better.  Personally, I'm not much for meat but learned early in my marriage that every meal had better include meat!

2 pkgs (3-oz each) dried beef
6 boneless and skinless chicken breast halves
2 slices (3 x 6-inch each) Swiss cheese
6 slices bacon
1 container (16-oz) sour cream
1 can cream of mushroom soup
1 tbsp butter
freshly ground black pepper
paprika for garnish

Preheat oven to 325 degrees.

Line an 11 x 8 1/2-inch casserole dish with the dried beef.  Pound the chicken breasts to 1/4-inch thickness.  Cut the each slice of Swiss cheese into (3) 1/2-inch strips and put one strip atop each chicken breast.  Roll each chicken breast up and wrap with one of the bacon slices.  Place seam side down atop the dried beef.

In a bowl, whisk the sour cream into the cream of mushroom soup together until smooth.  Pour over the chicken.  Cut the butter into small pieces and dot over the soup.  Grind black pepper over the top to suit your taste.  Sprinkle lightly with the paprika for a garnish.

Bake at 325 degrees, uncovered, for 2 hours.  Serve immediately.  This will serve 6.

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MOSTACCIOLI WITH GROUND BEEF

Just another of my old, old recipes.

1 lb ground beef
3 1/2 cups spaghetti sauce
1 cup cottage cheese
1/2 cup shredded Mozzarella cheese
1 egg
1 tbsp dried parsley flakes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
8-oz Mostaccioli, cooked according to pkg directions
Grated Parmesan cheese

Preheat oven to 350 degrees.
Spray a 2-quart baking dish with nonstick cooking spray; set aside.

Brown the ground beef in in a large skillet; drain well.

Return beef to skillet and add the spaghetti sauce; simmer 10 minutes.

Combine the cottage cheese, mozzarella cheese, egg, parsley flakes, salt, garlic powder, and pepper; set aside.

Reserve a half cup of the meat sauce; toss the mostaccioli with the remaining sauce.  Place half the mostaccioli mixture into the prepared pan.  Spread the cheese mixture over the mostaccioli.  Layer with the remaining half of the pasta and top with the reserved sauce.  Sprinkle with the Parmesan cheese.  Cover dish with foil and bake at 350 degrees 25 minutes or until bubbly and heated through.

Yield: 4 to 6 servings.

TOH photo for reference

AUNT MAMIE'S CHICKEN BAKE

This recipe is from an old rural utilities co-op newsletter in Southern Indiana where we got our electricity when I was a kid. There was always a page of recipes from the locals. This is one of them from Switz City, Indiana. I have no idea who Aunt Mamie was.

1 small chicken, cooked and boned

12 slices bread

2 cups chicken broth

2 eggs

2 cans chicken noodle soup

2 cans cream of mushroom soup

2 cups cracker crumbs

1 stick melted margarine

Mix the first six ingredients and put in a large pan. Mix cracker crumbs with margarine and put over top of chicken mixture. Bake at 350 degrees F for 45 minutes.

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CAMPBELL'S SOUPS FIRST MAGAZINE AD

 This ad first appeared in Good Housekeeping Magazine in 1905.

NUTMEG BELL COOKIES WITH ORNAMENTAL FROSTING

This is a recipe I got over twenty years ago from a Good Housekeeping magazine.  The recipe was from a Good Housekeeping employee whose great-aunt had made them when the employee was a child.  In the article she talked about how she in turn had enjoyed making them for her children.  She also said she sometimes used them to hang on the Christmas tree.  To hang them, she would use a drinking straw to make a hole in the top of each cookie before baking.  After the frosting had dried, she would run fishing line through the holes.

2 cups sugar

1 cup butter (2 sticks), softened (no substitutions)
2 large eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
4  tsp. baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
Ornamental Frosting (recipe follows)

1. In a large bowl, with mixer at medium speed, beat sugar and butter until creamy, about 2 minutes.  Reduce speed to low; beat in eggs and vanilla until blended.  Gradually beat in flour, baking powder, salt, and nutmeg until well blended, occasionally scraping bowl with rubber spatula.
2. Divide dough in thirds; flatten each into a disk.  Wrap each disk in plastic wrap and refrigerate 2 hours or until dough is firm enough to roll. (Or freeze for 30 minutes.)
3. Preheat oven to 350 degrees.  On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8-inch thick.  With a floured 3 1/2-inch bell-shaped cookie cutter, cut dough into as many cookies as possible; wrap and refrigerate trimmings.  Place cookies, 1-inch apart, on ungreased large cookie sheet/sheets.
4. Bake cookies 10 to 12 minutes or until lightly browned.  Transfer cookies to wire rack to cool.  Repeat with remaining dough and trimmings until all dough is used.
5. When cookies are cool, prepare the Ornamental Frosting, if you like, to decorate cookies.  Set cookies aside for the frosting to completely dry, about an hour.  Store cookies in tightly covered container (with waxed paper between the layers if decorated) at room temperature for up to 2 weeks or freeze for up to 3 months.

Yield: 5 to 6 dozen cookies

This is the picture I took from the old magazine as a guide to the recipe.

ORNAMENTAL FROSTING:
1 package (16 ounces) confectioners' sugar
3 tablespoons meringue powder
1/3 cup warm water
assorted food coloring, optional

1. In a bowl, with mixer at medium speed, beat confectioners' sugar, meringue powder, and water until blended and mixture is so stiff that knife drawn through it leaves a clean-cut path, about 5 minutes.
2. If you like, tint frosting with food colorings as desired; keep covered with plastic wrap to prevent drying out.  With a small metal spatula, artists' paintbrushes, or decorating bags with small writing tips, decorate cookies with frosting.  (You may need to thin frosting with a little warm water to obtain the right spreading or piping consistency.)

APPLE PUMPKIN CUSTARD DESSERTS

I like to identify the sources of these old recipes when I can. However, that is not always possible. I believe, but cannot be sure, that this recipe is from an old advertisement for Borden's Eagle Brand Sweetened Condensed Milk.

1 can (21-oz) Apple Pie Filling
1 can (16-oz) pumpkin (about 2 cups, if you cook your own)
1 can (14-oz) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 eggs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup gingersnap cookie crumbs (about 18 cookies)
2 tbsp butter, melted

Heat oven to 400 degrees. Spoon apple pie filling evenly into 8 to 10 custard cups. In a large mixer bowl, beat pumpkin, milk, eggs, cinnamon, nutmeg, and salt. Spoon mixture into custard cups over the top of the apple pie filling. Combine the cookie crumbs and the butter. Sprinkle over the pumpkin mixture in custard cups. Place cups on a jelly roll pan and bake for 10 minutes at 400 degrees. Reduce temperature to 350 degrees and bake another 15 minutes or until set. Cool. Keep any leftovers in the refrigerator.

file photo for reference only

This is not this recipe.

BAKED SPICY FISH FILLETS

6 (4-oz each) fish (flounder, sole, cod, tilapia, etc) fillets

1 beaten egg
1/2 cup grated Parmesan cheese
1/2 cup corn flake crumbs
1/4 tsp ground red pepper or 1/2 tsp paprika

Preheat oven to 450 degrees.
Grease a shallow baking dish; set aside.

In a small shallow bowl or pie plate, combine the Parmesan cheese, corn flake crumbs, and red pepper.  Dip the fish fillets in the beaten egg then coat with the corn flake crumb mixture.  Place fillets in the prepared baking dish.  Bake 5 to 10 minutes or until the fish flakes easily with a fork.


Serves 6 people, 1 fillet per person.

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1963 YEAST COUPON

An 8-cent coupon today wouldn't be worth much.  But in 1963, this was quite a savings.  Don't know why my late mother never used the coupon.  This coupon was good during my Junior year of high school!

Old Coupon

DARK SPICE CAKE

 This is an old "church" recipe from Iowa.

1 cup white sugar
1 cup raisins
1 cup water
1/3 cup lard
1 tsp nutmeg
1 tsp ground cloves
1 tsp cinnamon1 tsp baking soda
1/2 cup cold water
1 tsp baking powder
2 cups flour

Preheat oven to 350 degrees.

Boil together sugar, raisins, 1 cup of water, lard, nutmeg, cloves, and cinnamon until the raisins soften, about 5 to 10 minutes. Allow the mixture to cool. Mix the soda in the 1/2 cup cold water and add to the raisin mixture. Add the baking powder and flour. Stir all ingredients together and pour into a well greased and floured 8 x 11-inch pan. Bake until done. This is not a typing mistake; no eggs or milk are used in this recipe. 

 File Photo for reference only.