CREAMY CARROT-NUT MOLD

Remember the beautiful and tasty gelatin salad molds?  This old recipe makes a good one!

1 pkg (6-oz) orange-flavored gelatin
2 cups very hot water
1 cup thick sour cream
1 can (1 2/3 cups) crushed pineapple (do not drain)
2 cups grated carrots
1/2 cup chopped walnuts

Lightly oil a salad mold with vegetable oil (not olive oil).

Pour the very hot water over the gelatin in a bowl and stir until the gelatin is completely dissolved.

Gradually add gelatin mixture to sour cream, stirring until well blended.  Chill until mixture begins to gel (becomes slightly thicker).

Stir in pineapple, carrots, and nuts.  Turn into the mold and chill until firm, about 4 hours.

Unmold onto a bed of salad greens on a chilled serving platter.

Serves 8 to 10.

file photo of beautiful copper molds

PUMPKIN DREAM PIE

 Reposting this recipe for the upcoming holiday seasons.

I love these old recipe clippings from the 50s and 60s. This is hard to read so here is the recipe:
1 package Dream Whip
1/2 cup milk
1/2 teaspoon vanilla
2/3 cup milk
1 package Jell-O Instant Vanilla Pudding
1 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
1 baked 8-inch pie shell (cooled)

Prepare Dream Whip with 1/2 cup milk and the vanilla as directed on on package. Combine 1 cup of the prepared Dream Whip with the Jell-O Instant Pudding, 2/3 cup milk, pumpkin and spice. Beat slowly with egg beater just until well mixed-about 1 minute. Pour into pie shell. Chill in refrigerator until set-about 2 hours. Top with remaining Dream Whip. Serves 4.

Important: Cooked pudding will not give satisfactory results with this recipe.

CHICKEN MACARONI CASSEROLE

2 cups uncooked elbow macaroni

2 slices bacon
2 cans cream of mushroom soup
3/4 cup milk
2 tablespoons vinegar
2 teaspoons sugar
1 medium garlic clove, minced
2 cans chunk chicken or 1 - 1 1/2 cups cooked shredded or diced chicken
1 can carrots, drained
1 cup shredded sharp cheddar cheese
1 cup frozen peas, slightly thawed

Cook the macaroni according to the package directions and drain and set aside.
In a large skillet over medium heat, cook the bacon until crisp.  Drain bacon and crumble.  Stir soup, milk, vinegar, sugar, and garlic into the bacon drippings.  In a large bowl, combine the soup mixture with the chicken, carrots, peas, and cheese stirring until blended.

Lightly grease a 2 1/2-quart casserole dish and pour the casserole mixture into the dish.  Place cover on the dish and bake at 350 degrees for a half hour or until heated through.   Makes 6 to 8 servings.

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OLD-FASHIONED GINGERBREAD WTH WARM LEMON GLAZE

 1/3 cup margarine, softened

1/2 cup sugar

1 cup molasses

1 egg

2 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

1 cup hot water

Nonstick cooking spray

Warn Lemon Sauce (recipe follows)

Beat margarine at medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Add molasses and egg; beat well.

Combine flour, baking powder, salt, ginger, cinnamon and cloves. Add the flour mixture to the creamed mixture alternately with the hot water, beginning and ending with the flour mixture. Mix after each addition. 

Pour batter into a 9-inch square baking pan coated with nonstick cooking spray. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in the pan 10 minutes. Pour the warm lemon glaze over the gingerbread. Cut into 12 squares and serve immediately.

Warm Lemon Glaze:

1 cup sifted powdered sugar

1/4 tsp grated lemon rind

1 1/2 tbsp fresh lemon juice

1 1/2 tsp water

1/2 tsp vanilla extract

Combine all ingredients in a saucepan; cook over low heat, stirring often until warm.

Yield: 12 pieces of cake with sauce

Per serving: fat 5.8g, protein 3/3g, carbs 56.6g, sodium 270mg

file photo for reference

GLAZED MOLASSES CAKE

3/4 cup molasses

1 egg

1/2 cup buttermilk

1 1/2 cups flour

1 tsp baking soda

1/4 cup boiling water

1 cup powdered sugar

2 to 4 tbsp milk

1/2 tsp vanilla extract

candied ginger, optional

Combine molasses, egg and milk thoroughly. Stir in flour.

Dissolve baking soda in the boiling water, add to the batter.

Bake in a greased and floured 9-inch cake pan for 30-45 minutes at 375-degrees.

While the cake cools, prepare the glaze by adding the powdered sugar to a bowl. Add 2 tablespoons milk, one at a time, stirring with each addition. Continue to stir while adding vanilla. Add milk until you get the consistency you want. Glaze should be pourable but not runny. Pour glaze over cooled but not cold cake; spread over the top. Garnish with candied ginger, if desired.

Yield: 9 to 12 squares

file photo molasses cake before glazing

 

GRANDMA'S SQUASH PIE

2 cups cooked and mashed winter squash

1/3 cup packed brown sugar

1 tsp ground cinnamon

1 tsp pumpkin pie spice

1/2 tsp ground nutmeg

2 eggs, separated

1 can (14-oz) sweetened condensed milk

1 unbaked 9-inch pastry shell

In a bowl, combine squash, sugar and spices. Whisk in egg yolks and milk.

In a small mixing bowl, beat egg whites until stiff peaks for; gently fold into the squash mixture. Pour squash mixture into the pie shell. Bake at 425-degrees 15 minutes. Reduce heat to 350-degrees and bake another 30 to 35 minutes or until a butter knife inserted near the center comes out clean. Cool on a wire rack for 1 hour before cutting. Keep leftovers refrigerated.

Garnish each serving with whipped cream. Sprinkle whipped cream with cinnamon, if desired.

Yield: 6 to 8 servings

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CORNMEAL PAN ROLLS

 1 2/3 cups milk

2/3 cup cornmeal

2/3 cup sugar

1/2 cup butter, cubed

1 tsp salt

2 tbsp active dry yeast

1/4 cup warm water (110 to 115 degrees)

2 eggs

1 cup whole wheat flour

3 cups all-purpose flour

In a saucepan, bring milk to a simmer. Gradually whisk in cornmeal; simmer for 3 to 4 minutes or until thickened. Stir in the sugar, butter and salt. Remove from the heat and cool to 110 to 115-degrees.

In a mixing bowl, dissolve yeast in the warm water. Add the cornmeal mixture, eggs and the whole wheat flour; beat until smooth. Stir in enough of the all-purpose flour to form a soft dough (it will be sticky). Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.

Punch dough down. Turn out onto a lightly floured surface and divide into 15 pieces. Shape each piece into a roll and place into a greased 13" X 9" pan. Cover and let rise until doubled in size, about 1/2 hour. 

Bake at 375-ddegrees 20-25 minutes or until golden brown.

Yield: 15 dinner rolls

the general idea for this recipe and the photo from an old TOH

APPLE-CITRUS WASSAIL

 

6 cups apple cider (or juice)

1 cinnamon stick
1/4 tsp nutmeg
1/4 cup honey
3 tbsp lemon juice
1 tsp grated lemon peel
1 can (18-oz) unsweetened pineapple juice
1 small can frozen orange juice,thawed & diluted as the container directs
1 orange cut into thin slices for garnish

In a large saucepan heat the cider with the cinnamon stick, bringing to a boil.  Reduce the heat and simmer for 5 minutes, covered.  Remove the lid and stir in the nutmeg, honey, lemon juice and peel, pineapple and orange juices.  Simmer an additional 5 to 8 minutes to heat thoroughly.  Serve in a pretty punch bowl with the orange slices floating atop the wassail.

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HERBED BEER BREAD LOAF

3 cups self-rising flour

3 tbsp sugar
1 tsp oregano
1 tsp basil
1 tsp thyme
12 ounce beer at room temperature
1/2 cup grated Parmesan cheese
1 tbsp vegetable shortening
3 tbsp cornmeal
2 tbsp soft butter

Preheat oven to 325 degrees. Grease a loaf pan with the shortening and sprinkle the cornmeal over the bottom and sides.   In a large mixing bowl combine the flour, sugar, oregano, basil, thyme, and Parmesan cheese; mix together well.  Stir the beer into the flour mixture to make a stiff batter.  Transfer the batter into the prepared pan and bake at 325 degrees for about an hour and 5 minutes.  Brush the baked bread with the softened butter.  Sprinkle with additional cornmeal if you want.  Remove bread from the pan and cool completely on a wire rack.

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WILD WEST RANCHER'S OMELET

This is an old recipe from Buffalo Bill's Wild West!  I got it years ago from a cookbook from The Buffalo Bill Historical Center, Cody, Wyoming.

6 slices bacon, diced
2 tablespoons chopped onion
1 cup diced potatoes
6 eggs, beaten
2 tablespoons chopped, fresh parsley
1/4 to 1/2 teaspoon salt
Dash of hot sauce
2 tablespoons milk

Cook bacon in a 10-inch omelet pan or heavy skillet until crispy; drain, reserving 2 tablespoons drippings in skillet.  Set bacon aside.

Saute' onion in drippings over medium heat until tender.  Add potatoes, and cook until browned.  Combine the eggs, parsley, salt, and hot sauce; stir just until blended.

Pour egg mixture into skillet; add bacon and milk.  As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so that uncooked portion flows underneath.  Loosen omelet with a spatula, and fold in half.  Gently slide omelet onto a serving plate.

Yield: 2 servings.

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1958 RECIPE FOR VEAL PARMIGIANO

This recipe if from the 1958 Good Housekeeping AROUND THE WORLD cookbook (Italian section).  Here is a picture of the front cover of the book.

3 tablesp. olive or salad oil
3 cloves garlic, minced
1 onion, minced
1 No. 2 can tomatoes (2 1/2 cups)
1 1/4 teasp. salt
1/4 teasp. pepper
1 8-oz. can tomato sauce
1/4 teasp. dried thyme
1 lb. veal cutlet, cut very thin*
1 egg
1/4 cup packaged dried bread crumbs
1/4 cup grated Parmesan cheese
3 tablesp. olive or salad oil
1/2 lb. Mozzarella or Munster cheese
1/4 to 1/3 cup grated Parmesan cheese

In hot oil in saucepan, saute garlic and onion till golden.  Add tomatoes, salt, and pepper; break up tomatoes with spoon.  Simmer, uncovered, 10 min.; then add tomato sauce, thyme.  Simmer 20 min.
Start heatin oven to 350 degrees.  While sauce cooks, prepare veat: With fork, in pie plate, beat egg well.  Combine crumbs and Parmesan cheese on piece of waxed paper.  Dip each piece of veal first into egg, then into crumbs.  In 1 tablespoon hot oil in skillet, saute 2 or 3 pieces veal at a time, adding remaining oil as necessary.  When veal browns, turn with broad spatula; saute till golden brown.  Set veal slices side by side in 12"x8"x2" baking dish.  Slice Mozzarlla thin.  Pour two thirds of the tomato sauce over veal, straining sauce if desired.  Arrange Mozzarella on top.  Spoon on rest of sauce.  Sprinkle with Parmesan.  Bake 30 min.

Makes 4 servings

*Ask your meat man to cut 1 lb veal into 8 slices (about 4 1/2"x2"). 

CHERRY RICE PUDDING

1 1/2 cups milk

1 cup hot cooked rice

3 eggs, beaten

1/2 cup sugar

1/4 cup dried cherries (May substitute dried cranberries)

1/2 tsp almond extract

1/4 tsp salt

Combine all ingredients in a large bowl then poor into a greased 1 1/2-quart casserole dish. Cover with foil.

Place rack in bottom of crock-pot and pour in 1 cup of water. Set casserole dish on rack , place lid on cooker and cook on low 4 to 5 hours.

Remove dish from crock-pot and let stand 15 minutes before serving.

Yield: 6 servings

file photo for reference only

EASY HOMEMADE CHICKEN STOCK

Having grown up around chickens, I simply detest them and just plain can't eat them.  The taste is okay but I gag on chicken so badly I have to excuse myself to go vomit.  I realize it is a psychiatric problem but I can't help it.  At 73, I have no desire to try to overcome this situation!  However, all my family loves chicken and I have one granddaughter who prefers chicken over all else.  So I do cook a lot of chicken for my family and friends.  This recipe is the way we Hoosier Country Folk made/make homemade chicken stock.

4 lbs chicken backs, necks, and wings or a large whole chicken, cut-up
4 quarts cold water
3 celery ribs with the leaves, chopped
1 large onion, chopped

Put the water in a large stockpot and add the chicken; bring to a boil over medium-high heat.  Cook for 15 minutes and skim.  Add the celery and onion; simmer for two hours.

If using the backs, necks, and wings, discard.  If using the whole chicken, drain, and refrigerate for later use.  Strain the stock then chill for at east 6 to 8 hours up to two days.  Skim the fat from the chilled stock and simmer for 30 minutes.  Stock is ready for use.  If you do not use all the stock or are just making for later use, cool, store in freezer bags or cartons and freeze.

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OLD FASHION RHUBARB CAKE

This is one of my old Midwestern "upbringing" recipes.

1 1/2 cups brown sugar
2/3 cup butter
1 egg
1 cup sour milk*
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups chopped rhubarb
1/2 cups chopped pecans
1/2 cup granulated sugar
1 tsp ground cinnamon

Cream brown sugar, butter, and egg; add milk and vanilla.  Stir in flour, baking soda, salt, rhubarb, and nuts.  Place batter in a well-greased 9 x 13-inch baking pan and sprinkle with a mixture of the granulated sugar and ground cinnamon.  Bake for 30 minutes at 350 degrees.  Serve plain or topped with whipped cream or ice cream.

 

file photo for reference

PIE CRUST - GOOD!

A few years ago, this recipe was shared by a lady in another group I belong to. Her neighbor gave her all her recipes and she was sharing them with the rest of us. In the comments I noticed people talking about how good it is and they have used it for years. Some saying their mothers gave it to them years ago. I have not made it yet as I am diabetic don't bake many pies. Have any of you used this recipe?

THANKS

Thank you to Kelly Lee for your kind comments. (On Honey Banana Bread) I agree with you about old recipes. Let's do what we can to keep them going.. 

HOOSIER OVEN CARAMEL CORN

This is a very old recipe from the back of an old insurance company calendar.  The insurance agent used to come by our home out in the country to collect our payment.  He would drop off calendars, pens, potholders, etc.  Gone are the days but not this delicious recipe!

2 cups brown sugar (packed)
2 sticks unsalted butter
1/2 cup clear corn syrup
1 tsp salt
1 tsp baking soda
24 cups popped corn

Preheat oven to 200 degrees.
Lightly butter a large rimmed cookie sheet.  Set aside.

In a large heavy-duty pot, over medium heat, boil the sugar, butter, corn syrup, and salt for 5 minutes, stirring often.  Remove the syrup from the heat and stir in the baking soda.  Pour the hot mixture over the popped corn, mixing well to coat all the corn.  Place in the preheated oven for 1 hour, stirring every 15 minutes.

Remove corn from the oven and allow to cool completely before storing in covered container to keep crisp.

Serves 24.

file photo for reference only

EASY BITTERSWEET CHOCOLATE PUDDING

Cola (I use COKE) takes the place of the milk in this pudding.  It adds a pleasant bittersweet flavor.  A great surprise for your family and friends!

1 pkg (4-serving size) chocolate pudding mix (not instant!)
1 cup water
1 bottle (6 1/2-fl oz) cola beverage
whipped cream for garnish, if desired.

Combine the pudding mix, water, and cola in a saucepan.  Cook while stirring over medium heat until the mixture comes to a full boil.  Remove the pan from the heat and pour evenly into 4 individual dessert dishes.  Chill until set.  Garnish with whipped cream if desired.

Note:  You know this is an old recipe when the cola is called for in a 6 1/2 ounce bottle!  You will probably have to measure out your cola today!

I am a diabetic now and can still make this pudding.  Use a sugar-free pudding mix and a Coke Zero or Diet Coke.

or

file photo for reference only

5-CUP SALAD

I remember my mom making this when I was a kid. We didn't get to have it often as my dad didn't like it.

1 cup mini marshmallows

1 cup crushed pineapple, drained
1 cup mandarin oranges, drained
1 cup flaked coconut
1/2 cup sour cream

Combine all ingredients by folding together gently in a bowl.  Cover and chill until ready to serve.

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HONEY-BANANA BREAD

Honey has long been a dependable sweetener.  Go back to the old ways of sweetening your bread with this natural source.

1/2 cup butter, softened
3/4 cup honey
2 large eggs
1 cup mashed ripe bananas
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup chopped pecans, toasted

Beat butter in a large mixer bowl with electric mixer on medium speed until creamy.  Add the honey, beating well.  Add the eggs, one at a time, beating after each one.  Add the banana and mix well.

In a small bowl combine the flour with the baking soda and salt; stir in the pecans.  Add flour to the creamed mixture and stir until the dry ingredients are well combined into the egg mixture.

Spoon the batter into a greased and floured 9-inch loaf pan.  Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes then remove to a wire rack to cool completely.

Note:  If the corners of the bread start to get too browned, cover corners with foil shields for last several minutes of baking.

Note: File Photo

ORANGE BALL COOKIES

 Again, this is an old recipe from my days growing up in Southern Indiana many, many years ago.

1 stick oleo
1 lb box powdered sugar
coconut or chopped nuts
1 can (6-oz) frozen orange juice
1 pkg (12-oz) vanilla wafers
Let the oleo soften; add sugar and thawed orange juice.  Crumble wafers by hand or with a rolling pin and mix together.  Make small walnut size ball and roll in coconut and/or nuts.  Place on cookie sheets and let set in refrigerator or freezer for 3 hours.  Place in a large coffee can and store in refrigerator for freezer for keeping.  Makes about 6 dozen.

Optional:  Instead of shaping small balls, make egg shape cookies; refrigerate at least 2 to 3 hours.  Dip in melted chocolate.  Makes wonderful Easter eggs.

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