EASY FRENCH DIP

4 lb rump roast

1 can (10.5-oz) beef broth
1 can (10.5-oz) condensed French onion soup
1 can (12-oz) beer (optional)
6 French Rolls
2 tbsp butter

Trim excess fat from roast; throw away fat and place roast in a slow cooker. Add broth, onion soup and beer (may substitute extra broth if not using beer).

Set cooker on low setting and cook for 7 hours.

To serve:

Preheat oven to 350 degrees.

Split rolls and spread with the butter. Bake 10 minutes until heated through.

Slice roast on the diagonal and place on the rolls.

Serve with the sauce remaining in the cooker, for dipping.

Recipe and photo from allrecipes.com 

PARADISE SALAD

This is an old recipe that was served at the Department Club (whatever that is or was) meetings in my hometown many, many years ago.

2 boxes lemon gelatin (I assume this is the small boxes)
2 cups boiling water (part pineapple juice)
1/2 lb marshmallows
1 can crushed pineapple (since you use some of the juice in the water, I assume this is drained)

Mix the above ingredients and let cool.
Whip: 1 cup cream (Milnot is fine) add 1 8-oz. cream cheese and 1/2 cup mayonnaise.  Add to first mixture and mix well.  Pour into loaf pan, let set until firm.  Then for top layer layer use:

1 box gelatin (any flavor)                                             2 cups water

Dissolve gelatin in 1 cup hot water, then add 1 cup cold.  Mix and pour over the first layer and let set until firm.

NOTE: Some of these old recipes have very poor directions.  I have not made this as I just came across this in one of mom's old boxes and didn't want to waste my holiday sweets on it.  I am diabetic and have to eat carefully and have other things in mind for the next several days.

Are any of you familiar with this salad?

PENNSYLVANIA SHOO FLY PIE

Many years ago I worked with a lady that had moved to Texas from Pennsylvania.  She loved sharing her "recipes from home".

2 1/2 cups all-purpose flour
1 cup sugar
1/2 cup lard (or shortening)
2 9-inch pie crust shells
1 cup dark molasses
1 1/2 cups plus 2 tsp hot water, divided
1 tsp baking soda
2 eggs, beaten
cinnamon to suit your taste (cinnamon is healthy so be generous)

Preheat oven to 450 degrees.

Mix together the flour, sugar, and shortening; set aside half of the mixture.  Spread the remaining mixture evenly onto the bottoms of the two pie shells.

In a separate bowl, combine the molasses and 1 1/2 cups of the boiling water.  Dissolve the baking soda in the 2 teaspoons of hot water and add to the molasses; blend in the beaten eggs.  Pour mixture evenly into the two pie shells.  Top with the remaining flour mixture and sprinkle cinnamon over the tops.

Bake at 450 degrees for 10 minutes.  Lower the heat to 350 degrees and continue baking for another 15 minutes.

Yield: 2 pies, 6 slices each

file photo for reference

ARKANSAS BLUEBERRY MUFFINS

2 cups all purpose flour

4 tsp baking powder

1/3 cup sugar

1/2 tsp salt

1 cup fresh blueberries, washed and drained

1 beaten egg

1/4 cup margarine*, melted

1 cup milk

Sift together the flour, baking powder, sugar and salt. Stir in the blueberries.

Mix together the egg, margarine and milk. Stir into the flour mixture and stir just until moistened. Fill well-greased muffin pans 2/3s full and bake at 400-degrees 25 minutes or until done.

Yield: 2 dozen

file photo for reference

IMPERIAL CORN AND SAUSAGE CASSEROLE

This is an old recipe from the folks at Imperial Sugar.

2 cups whole kernel cor, fresh, canned or frozen
1 can Vienna sausage, cut in thirds crosswise
1/2 cup chopped green pepper
1/2 tsp salt
1/2 tsp Imperial Granulated Sugar
dash of white pepper
2 cups medium white sauce
1 1/2 cup cracker crumbs or bread crumbs

Combine corn, sausages, green pepper.  Add seasonings.  Place alternate layers of corn mixture, crumbs, white sauce in ovenproof casserole, topping with crumbs.  Bake in 350 degree oven about 30 minutes.  Makes 6 servings.

Basic White Sauce:

1 cup milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper (white preferred)
Pinch Imperial Granulated Sugar
2 tablespoons melted butter, margarine or oil

Add all ingredients except butter in blender.  Blend until smooth.  Turn into saucepan, add melted butter, margarine, or oil.  Cook, stirring until thickened.  Makes 1 cup.

APPLE BEEF STEW

This recipe is not exactly vintage, but it is one I have had for a several years.

This is a recipe I got from a TOH publication several years ago.

2 lbs boneless chuck roast, cubed
1 tbsp butter
2 medium onions, cut into wedges
2 tbsp white whole wheat flour (or the low-carb alternative of your choice)
1/8 tsp salt
2 cups water
1 tbsp unsweetened apple juice
2 bay leaves
2 whole allspice
2 whole cloves
2 medium carrots, sliced
2 medium apples, peeled and cut into wedges

In a Dutch oven over medium heat, brown the beef cubes in the butter.  Add onions and cook until lightly browned; sprinkle with flour and salt. Gradually add the water and juice. Bring mixture to a boil and cook, stirring, for 2 minutes.

Place the bay leaves, allspice, and cloves in a double layer of cheesecloth, bring up corners and tie with cooking string to form a bag; add to the Dutch oven.

Reduce heat under Dutch oven to low, place lid on cooker and simmer 1 1/2 hours or until meat is almost tender. Add the carrots and apples; cover and simmer another 15 to 25 minutes until meat, carrots and apples are tender.

Discard spice bag before serving.

Yield: 4 servings

file photo

MEDIUM WHITE SAUCE

 This is another recipe from an old ARGO Corn Starch Box.

1. Mix 1 tablespoon ARGO corn starch and 1 cup milk until smooth. 
2. Add 2 tablespoons Mazola margarine, 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Stirring constantly, bring to a boil over medium heat and boil 1 minute.  Makes 1 cup.  (Use for creamed vegetables, meat, poultry, fish or casseroles.)

LETTUCE - BLUE CHEESE SALAD

Just another old recipe from my younger days growing up in Southern Indiana.  I am not a blue cheese fan but a lot of people are and they enjoyed this salad.

1 head lettuce
1 cup shredded cabbage
1/2 cup chopped green onions
1 oz blue cheese
salt and pepper
dash of cayenne
1/4 cup salad oil
2 tbs. vinegar
1/2 tbs. paprika

Tear lettuce into small pieces.  Toss the lettuce and cabbage together.  Sprinkle with a little salt and pepper. Crumble the cheese and mix together with the cayenne, oil, vinegar, and paprika.  When combined, toss over the vegetables.  Good idea to add fresh tomatoes and green pepper slices.

clipartr

Wishing You a Happy Thanksgiving Day

 

WHITE CORN SALAD

This is an old clipping from my late mom's "clippings box."  It is from the local newspaper in the town where I grew up.  I am not sure how old it is but we do have a clue.  There is a local pharmacy ad on back of the recipe with a phone number that begins BR-5-....  Now that does take you back, doesn't it?  Most of you younger reader's never had a phone number like that!

2 cans whole kernel white corn
1 medium green pepper*
1 medium onion
3 tablespoons oil
1 tablespoon vinegar
tomato wedges
pimento strips

Drain 2 cans of whole kernel white corn.  Slice green pepper and onion in thin slices, mix with corn.  Cover and let stand in refrigerator for about an hour.  Before serving, toss with oil and vinegar, and season to taste.  Garnish with tomato wedges and pimento strips.

*A green pepper meant a bell pepper.

OLD FASHION CRANBERRY-ORANGE-NUT BREAD

4 cups all-purpose flour

1 1/2 cups sugar

1 tablespoon baking powder

1 teaspoon salt 

1 teaspoon baking soda

2 cups cranberries, washed, picked over, cut in halves

1 cup walnuts or pecans, chopped

2 teaspoons grated orange rind

2 eggs, beaten

1 1/2 cups orange juice

1/2 cup vegetable oil

Sift together dry ingredients. Stir in the cranberries, nuts and orange rind. Combine eggs, orange juice and vegetable oil. Stir into the dry ingredients just until moistened. Divide the batter into 3 lightly greased and floured 7 1;2 x 3 1/2 x 3 1/4-inch loaf pans. Bake in a preheated 356-degree oven for 45 to 60 minutes or until done.

file photo for reference only

APPLE STUFFED ACORN SQUASH

3 acorn squash

3 tart red apples

1 cup broken cashew nuts

1/2 cup maple syrup

1/4 cup butter, melted + more for brushing

Preheat oven to 400 degrees.

Wash squash and cut in half lengthwise. Scoop out seeds and stringy substance. 

Wash core and dice unpared apples. Combine apples with the remaining ingredients. Fill the squash halves evenly with the apple mixture. Brush the surface with additional melted butter. 

Place squash in a baking dish and pour in 1/2-inch depth of boiling water. Cover dish with foil and bake at 400 degrees 45 minutes. Remove foil and bake another 10 minutes. Test squash with a fork to be sure it is tender.

Yield: 6 servings

file photo for reference only

NUT HORNS

This recipe was given out in 1937 by two mothers of kindergarten children in an Indianapolis school.  The mothers were from Macedonia and usually made these for school functions.  They were so popular among teachers and parents that the mothers gave out the recipe.

5 cups all-purpose flour
1/2 lb butter, softened slightly
1 cake yeast
pinch of salt
2 eggs
1 pint cream
ground nuts
sugar
cinnamon

Sift flour in a large mixing bowl, add butter, yeast and salt.  Mix thoroughly with fingers or until meal-like.  Add slightly beaten eggs and cream.  Mix well adding a little more flour if needed to make dough stiff as pie crust.  Place in the refrigerator overnight.  Roll as pie crust to 1/16-inch thickness.  Cut in 5-inch squares.  Mix equal parts ground nuts and sugar with 1 tsp cinnamon and sprinkle diagonally from corner to corner.  Roll diagonally from corner to corner and bend until corners nearly meet, making a crescent.  Bake immediately on greased cookie sheet in 400-degree oven for 20 minutes.  You will have to judge the amount of nuts and sugar, cover the dough thoroughly but don't pile it on and don't forget to GRIND (not chop) the nuts.

NOTE: You can tell this is a recipe they made from head knowledge and had a little trouble making it a written recipe. 

This is a file recipe for reference only

OLD SOUTHERN WALNUT MOLASSES PIE

This is an old Southern favorite.  Having lived from New York to Texas, I have picked up old recipes from the north to the south!

3 large eggs
3/4 cup clear corn syrup
2/3 cup granulated sugar
1/3 cup butter, melted
1/4 cup molasses
1 teaspoon vanilla
1 1/2 cups chopped walnuts
1 unbaked pie crust

Fit the pie crust into a 9-inch pie plate and set aside while you make the filling. To make filling whisk the eggs, corn syrup, sugar, butter, molasses and vanilla together in a bowl until blended then stir in the walnuts.  Pour the mixture into the unbaked pie crust and cover crust edges loosely with aluminum foil.

Bake the pie at 350 degrees for about 25 to 30 minutes then remove the foil.  Continue to bake another 15 minutes or so until the crust is browned, and the center of the pie is set.  Cool then refrigerate an hour or so before cutting to serve.

file photo

BROWN RICE-VEGGIE CASSEROLE

1 tbsp coconut oil

1 medium onion, diced
1 medium-size green or red bell pepper, diced
3 minced garlic cloves
2 small to medium-size zucchini-do not peel, shredded
1 bag (10-oz) shredded carrots
1 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp crushed red pepper flakes
3/4 tsp dried basil
1/2 tsp dried oregano
1 1/2 cups cooked brown rice
1/4 cup grated Parmesan cheese
1/2 cup grated cheddar cheese
2 eggs, beaten
1 large red tomato, sliced
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.
Spray a 2-quart square casserole dish with nonstick cooking spray and set aside.

Heat the coconut oil in a large skillet over medium heat; add the onion and bell pepper. Sauté 3 to 4 minutes until softened; add the garlic and cook another minute.

Add the zucchini, carrots, and spices to the skillet; cook 4 to 5 minutes until carrots soften. Remove from the heat.

Stir the rice, 1/4 cup Parmesan and the cheddar cheese into the skillet mixture. Allow to cool slightly then stir in the eggs. Transfer the mixture to the prepared baking dish. Arrange the tomato slices over the top and sprinkle with the remaining 1/4 cup grated Parmesan.

Bake at 350 degrees for 40-45 until heated through and top is lightly browned.

Yield: 5 to 8 servings.

photo is credited to EverydayDishes.com

1979 YAM AND APPLE CASSEROLE

4 large yams

3 large cooking apples

3 tablespoons butter or margarine

1 tablespoon cornstarch

1/2 cup firmly packed brown sugar

1 tablespoon fresh lemon juice

2 cups hot apple juice

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/2 cup raisins (I prefer pecans)

Parboil the yams for 40 minutes; peel and slice 1/3-inch thick. Peel, core and thinly slice apples. In a small saucepan melt butter or margarine; add cornstarch and sugar. Mix in lemon juice, hot apple juice, allspice and cinnamon; continue to cook for 5 to 6 minutes. In a shallow greased casserole, alternate layers of sliced yams and apples. Sprinkle raisins over top. Pour the hot apple juice mixture overall, cover with foil and bake in a preheated 375-degree oven for 1 hour. Remove foil and continue baking an additional 30 minutes, basting frequently.

file photo for reference

1970S CRANBERRY PORK CHOPS RECIPE

6 pork chops, cut 1-inch thick

1/2 cup all-purpose flour seasoned with salt and freshly ground pepper

2 tbsp vegetable oil

2 cups fresh cranberries, washed and picked over

3/4 cup water

3/4 cup sugar

1/2 cup honey

1/4 tsp ground cloves

14 tsp ground nutmeg

1/4 tsp ground cinnamon

 Dredge chops in flour mixture; brown in vegetable oil in skillet. Mix cranberries with remaining ingredients. Place chops in a shallow baking dish in a single layer; top with cranberry mixture. Cover and bake in a preheated 350-degree oven for 30 minutes, remove cover and bake for an additional 30 minutes.

file photo for reference

APPLE AND ONION DRESSING (STUFFING)

This recipe is from a 1970's recipe book in my collection.

1 cup butter or margarine

1 cup chopped onion

2 cups peeled, cored, diced apples

1 cup chopped celery

6 cups diced fresh bread, oven dried

1 1/2 cups raisins, currants or golden raisins

1/2 tsp salt

1 tsp paprika

2 tbsp fresh lemon juice

1/4 cup cooking sherry

1/4 cup chicken broth (your own or canned)

In a large skillet, melt butter or margarine; add onion, apples and celery and sauté for 7 minutes. Add all remaining ingredients except chicken broth; toss lightly. Remove from heat and stuff crown roast, chicken, etc or place in a greased casserole. If you are not using as stuffing, increase chicken broth to 1/2 cup and place in a greased casserole dish and bake, covered, for 1 hour at 350 degrees.

file photo

ROUND TWO-WHEAT BREAD LOAVES

1 cup milk

3/4 cup shortening
1/2 cup honey
2 tsp salt
4 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
2 pkgs (.25-oz each) active dry yeast
3/4 cup warm water (110-115 degrees)
3 large eggs
1 tsp butter, melted

Bring the milk to a boil in a large saucepan over medium heat, stirring constantly; remove from heat.

Stir the shortening, honey, and salt into the hot milk; stir until shortening is melted.  Cool to 110-115 degrees.  While mixture cools, combine the flours and set aside.

In a large mixing bowl, dissolve the yeast in the water; add milk mixture and the eggs.  Beat in half of the flour mixture until smooth.  Stir in enough of the remaining flour mixture to form a soft dough.  Turn dough out onto a floured surface and knead until smooth and elastic (about 6 to 8 minutes).  Place in a greased bowl, turning once to grease the top.  Cover, set in a warm place and let rise until doubled, about 1 hour.

Punch down the dough.  Turn onto a lightly floured surface; divide in half.  Shape dough into two round loaves.  Place each on a greased baking sheet, cover and let rise until doubled (about 30-35 minutes). 

Using a sharp knife, cut a deep X into the top of each loaf.  Bake at 375 degrees for 30 to 35 minutes or until golden brown.  Remove from the pans and cool on wire racks.  Brush with the melted butter.

The basics of this recipe is from a quite old TOH magazine.

THE EARLY WALDORF SALAD

This recipe was created just before the 1900s at the Waldorf-Astoria Hotel in New York.  It is still a popular salad today although the original recipe was a simple combination of apples, celery, and mayonnaise, nuts were later added and now other items are often added as well.

1 cup diced unpeeled red apples
1 cup sliced celery
1 cup (or to taste) mayonnaise

In a mixing bowl, combine apples, celery and walnuts.  Lightly fold in mayonnaise until ingredients are coated.  Makes about 4 servings.

file photo

TUNA-MAC LUNCHEON SALAD

1 box (7-oz) elbow macaroni

1 can (7-oz) tuna in water, drained and flaked
4 slices lite process Cheese product (Velveea-type) cut into small pieces
1/2 cup chopped green bell pepper
2 tbsp chopped pimiento
6 tbsp bottled low calorie Italian salad dressing
2 tbsp lemon juice
1 tbsp prepared horseradish
1/2 tsp garlic salt
2 tbsp chopped parsley
8 medium tomatoes, cut into wedges but not all the way through

Prepare macaroni according to package directions; drain.  In a large mixing bowl combine all the ingredients except tomatoes and mix well.  Chill thoroughly.  Serve the macaroni mixture inside the opened-up tomatoes.

file photo

BAKED ONIONS WITH DILL

 6 medium onions

6 slices bacon

1/4 cup tomato juice

2 tbsp bacon drippings

2 tbsp brown sugar

1 tsp salt

1/4 tsp pepper

1/4 tsp paprika

1/2 tsp dill seeds

Chopped fresh parsley for garnish

Peel onions and cut crosswise into halves. Place cut side up in a greased 10 x 6 x 20-inch baking pan or dish. 

Fry bacon until crisp, drain and crumble over the onions.

Combine the tomato juice, bacon drippings, brown sugar, salt, pepper, paprika and dill seeds, pour over the onions. Cover pan with foil and bake at 325-degrees for 1 hour or until tender, basting occasionally. Sprinkle with the parsley when ready to serve.

This recipe won 3rd place in a 1987 Country Woman Magazine.

TRADITIONAL PUMPKIN PIE FROM EAGLE BRAND

An old magazine clipping for a popular pie.

 

HOT SPICED PUNCH IMPERIAL

Have had this punch recipe around for ages.  Don't even remember when we first used it.

1 cup granulated sugar
1 cup brown sugar
1 quart medium strength tea
4 sticks cinnamon
6 whole cloves
2 quarts orange juice
2 cups lemon juice
thin slices of oranges and/or lemons for garnish

Combine the sugars with the tea, cinnamon sticks, cloves and boil for 5 minutes.  Heat the orange and lemon juices to the boiling point and mix in with the tea mixture.  Pour into a pretty punch bowl.  Float the orange and/or lemon slices on top to make it pretty.

Note: You can substitute a quart of apple cider for the tea and reduce the granulated sugar to 1 cup, if desired.

Makes about 30 punch cup servings. 

file photo for reference only

PEPPER POUND CAKE

This recipe is a throwback to the early 1900s.  It may not sound good but you need to try it.  It is very good!  It is basically a lemon pound cake with pepper.

1 cup butter, softened
3 cups granulated sugar
3 tsp coarse black pepper
2 tsp lemon extract
6 eggs
3 cups all-purpose flour
1 cup heavy cream
Powdered sugar for dusting, optional

Set oven at 325 degrees.

In a large mixing bowl cream the butter and sugar together.  Beat in the pepper and the lemon extract.  Add the eggs, one at a time, beating well after each one.  Add the flour alternately with the cream, mixing well.

Pour the batter into a greased and floured tube or Bundt pan.  Bake at 325 degrees for about an hour and 10 to 15 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool for about 10 minutes before removing from pan.  After removing to a serving platter, dust with the powdered sugar, if desired.

I originally got this recipe from an old Taste of Home magazine. 

LEMON DILL BROCCOLI SAUCE

A good way to dress up your broccoli for special occasions.

2 tablespoons butter
1 tablespoon + 1 teaspoon flour
1 teaspoon grated lemon peel
1/4 tsp dill
1/4 tsp salt
1 cup half-and-half cream (or milk)
1 egg yolk, beaten
1 to 1 1/2 lbs cooked broccoli spears

Melt butter in a medium saucepan and remove from the heat.  Stir in the flour until smooth.  Add the dill, lemon peel, and salt.  Gradually stir in the half-and-half until blended.  Cook, stirring, over medium heat until the mixture thickens and just comes to a boil.  Remove from the heat.

Blend a small amount of the mixture into the egg yolk and stir until blended well.  Blend this back into the mixture in the saucepan.  Stir to combine.  Cook and stir until mixture just comes to a boil.  Cook and stir for one minute longer.  Spoon over the cooked broccoli and serve.

Yield: 1 cup of sauce.  For a thinner sauce, add 1 to 2 tablespoons more of the half-and-half.

This is a file photo used for reference only.

SOUR CREAM PECAN ROLLS

I have had this recipe for so long I am not sure where I got it.

1 cup sour cream
2 pkg yeast
1/2 cup sugar
4 eggs
4 cups flour
1/2 lb butter
1 tsp vanilla
1 cup pecans, finely ground

Mix the sour cream and yeast in a large bowl until smooth; set aside.

Mix sugar, eggs, flour, butter, and vanilla together and add to the sour cream.  Mash or roll out about 2 tablespoons of the mixture.  Spread finely ground nuts over like a filling.  Roll up.  Should make a crescent shape when rolled up.

Sprinkle some sugar on waxed paper, enough to roll the rolls in.  Roll in the sugar and place on cookie sheets seam side down.  Repeat until all ingredients are used.

Bake in 350 degree oven for 12 to 15 minutes, watching closely.  Don't let get too brown!

file photo for reference only

not this recipe

BASIC SOUR CREAM DIP

This recipe is one I got from a 1950s era Dairy Farm Cookbook.

1 pint sour cream
1 cup sieved cottage cheese
1 tablespoon salad vinegar
1/2 teaspoon celery sat
1/2 teaspoon onion powder, optional
Mix the above ingredients thoroughly together.  This mixture can be used alone with crackers or chips, or, to it may be added any number of ingredients such as:

• 1 cup shredded crab meat
• 1 avocado, mashed
• 1 can drained minced sea clams
• 1 package dehydrated onion or vegetable soup mix
• 1/2 cup finely minced chives
• 2 (3 ounce) cans deviled ham

file photo for reference

PARSLEY POTATOES

 

1 1/2 lbs small new red potatoes

1 tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 cup chicken or vegetable broth
1/2 tsp pepper
1 cup chopped fresh parsley

Peel a strip of the skin from around the center of each potato.

Heat the vegetable oil in a large skillet over medium to medium-high heat.  Add the onion and garlic to skillet and cook for about 5 minutes until onion is tender.  Add the broth, pepper, and about 3/4 cup of the parsley; mix together well and bring to a boil.

Add the potatoes to the skillet in  single layer, reduce the heat and cover.  Simmer for 10 minutes or until the potatoes are tender.

To serve, sprinkle the remaining parsley over the cooked potatoes.

A Betty Crocker Photo 

TINY GREEN PEA SALAD

I had an aunt from Missouri who met and married my uncle when he was stationed at Ft Leonard Wood during the Korean War.  She was an excellent cook and brought some of her Missouri recipes with her to Indiana.

2 pkgs (10-oz each) frozen tiny green peas, thawed
2 cups chopped celery
1 cup cashews
1/2 cup chopped green onions
12 bacon slices, fried and crumbled
1 cup sour cream
1/4 tsp salt
1/4 tsp freshly ground black pepper

Combine the peas, celery, cashews, green onions, and bacon in a large bowl that has a lid.  Combine the salt and pepper with the sour cream.  Add the sour cream mixture to the pea mixture and toss lightly to coat.  Cover and chill thoroughly before serving.

Serves 8 to 10 people

file photo for reference only - not this exact recipe

DELMONICO POTATOES

So many good foods were introduced to us in the early 1900s. One of the best examples is Delmonico Potatoes. This dish, said to have been created at Delmonico's restaurant in NYC, is known today as Au Gratin Potatoes.

1 tbsp butter
1/2 cup fine dry bread crumbs
2 tbsp butter
2 tbsp flour
2 cups milk
1/2 tsp salt
1/8 tsp white pepper
1 cup shredded Cheddar or American cheese
2 cups cold boiled potatoes, cubed

Melt 1 tablespoon butter. Stir in bread crumbs until coated. Set aside. In a medium saucepan, melt 2 tablespoons butter. Stir in flour, whisking until bubbly. Slowly add milk, stirring constantly, until thickened and bubbly. Add salt, pepper, and cheese. Remove from heat and stir until cheese is melted. Fold in potatoes thoroughly.

Transfer to a shallow baking dish. Sprinkle bread crumbs on top. Bake in a 400 degree oven about 20 minutes or until mixture is bubbly and lightly browned. Makes about 4 servings.

file photo

RED, WHITE, AND BLUE SHORTCAKES

 

This recipe is from a 1971 Bisquick Recipe Flyer Give-Away.

BAKED NOODLE-GROUND BEEF DISH

This is just another old casserole recipe from my young days in Southern Indiana.  Quick, easy, and tasty was in style 60 years ago and it is still so today!

1 1/2 lb ground beef
1 small onion, chopped
1 pkg (6-oz) egg noodles, cooked as directed on pkg and drained
1 green bell pepper, chopped
1 can whole kernel corn, drained
1/2 block Cracker barrel cheese
1 can tomato soup
3/4 soup can of water
salt and pepper to taste
1/2 tsp chili powder

While the noodles cook, brown the ground beef in a skillet with the onion.  When beef is no longer pink, drain.

In a large mixing bowl combine the cooked noodles, ground beef and onion, bell pepper, corn, half of the cheese, and mix together well.  Add the soup, water, salt, pepper, and chili powder.  Pour the mixture into a buttered baking dish, shred remaining cheese over the top, and bake at 350 degrees for 25 to 30 minutes until bubbly

free clipart