MOLDED CHICKEN SALAD

An old Knox Gelatin recipe.

 

SOUTHWESTERN SLOPPY JOES

2 lbs lean ground beef

1 tsp minced onion
1 jar (16-oz) your favorite salsa
1 pkg (1 1/4-oz) taco seasoning mix
1 can (4-oz) corn taco shells, break into bite-size pieces
8 buns or rolls for serving

In a medium to large nonstick skillet over medium-high heat, brown the ground beef until no longer pink; drain well and wipe skillet with a paper towel.  Return meat to skillet.

Stir the minced onion, salsa, and taco seasoning into the meat and bring to a boil.  Reduce heat and simmer for 1 hour or until the mixture is thick and bubbly; stir occasionally.

Before serving, stir in the taco shell pieces.  Place meat mixture on buns and top with your favorite condiments.

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Suggested Toppings:
sour cream
shredded Mexican-Blend cheese
chopped tomatoes
chopped red onion
sliced black olives
shredded lettuce

NEIGHBORHOOD BAKED BEANS

This is a popular baked bean recipe from my years in Indiana.

1/2 lb bacon
1 onion, diced
1 can (16-oz) pork & beans
3 Tbsp yellow mustard
5 tbsp maple syrup
4 tbsp catsup

Preheat oven to 325 degrees.  Fry the bacon until crisp, crumble.  In bacon drippings, saute the onion until tender and lightly browned.  Mix the bacon, onion, and drippings with the remaining ingredients.  Pour into a casserole dish and bake covered at 325 degrees for 45 to 60 minutes.

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OLD FASHION WALNUT BROWNIES

 

2 eggs

1 cup sugar
1/2 tsp salt
1 tsp vanilla
1/3 cup lard or shortening, melted
2 squares unsweetened baking chocolate (1 ounce each), melted
3/4 cup all-purpose flour
1 cup chopped walnuts

Beat eggs slightly with spoon.  Stir in sugar, salt, and vanilla.  Add shortening and chocolate.  Stir in the flour and walnuts.  Do not beat at all.  Spread batter in an 8-inch square baking pan that has been greased.  Bake at 325 degrees for about 30 minutes.  (Brownies should still be soft.) Let cool in the pan.  Cut into 18 to 24 bars.

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YELLOW GOLD PUNCH

This recipe was published in a local Southern Indiana newspaper in the 1960s and was suggested as a punch recipe for bridal showers.

2 cups water
2 cups sugar
1 can apricots, drained
1 cup lemon juice
2 cups orange juice
2 bottles ginger ale
1 can pineapple juice (12-oz)

Combine the water and sugar and heat until dissolved.  Chill.  Drain the No. 2 size can apricots and put apricots through seive.  Add to the sugar syrup and juices and chill.  Add ginger ale just before serving, in punch bowl, over ice.

Note:  You notice there is no size of the bottles of ginger ale.  In those days a bottle of a soda was a bottle of soda without all the different sizes and we hadn't heard of 2-liters!

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EASY CHEESY CHICKEN BREAST

 

6 whole chicken breasts

8.5-oz whole pearl onions
1 can cream of mushroom soup, undiluted
1/4 cup sherry or chicken broth
1/4 lb Cheddar cheese, shredded

Place chicken in a baking dish that is very lightly greased.  Add the onions.  Mix the soup with the sherry or broth and pour over the chicken.  Sprinkle the cheese over the top.  Cover with foil and bake at 350 degrees for 45 minutes.  Remove the foil and bake another 30 minutes.

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Remember this is an old recipe. The whole chicken breasts are just that, not the current boneless, skinless half breasts so popular today.

SHRIMP APPETIZER PLATTER

1 pkg (8-oz) cream cheese, softened

1/2 cup dairy sour cream

1/4 cup mayonnaise

2 cans (4 1/2-oz each) broken shrimp, drained and rinsed

1 cup seafood sauce

2 cups shredded mozzarella cheese

1 green pepper, chopped

3 green onions, chopped

1 large tomato, diced

Combine cream cheese, sour cream and mayonnaise; spread over a 12-inch pizza pan.

Scatter the shrimp over the cream cheese layer and over the shrimp with the seafood sauce. Next, layer on the mozzarella cheese, green pepper, onions and tomato. Cover and chill until serving time.

Serve with assorted party crackers.

PS - I don't eat shrimp so I have never made this not do I have a picture.

DID YOU KNOW?

Did you know that a Mr. Jay Fowler of Baltimore, Maryland patented self-rising flour in 1842? I had no idea self-rising flour had been around for so long.

Not a brand recommendation.

MARINATED MUSHROOMS & GREEN BEAN SALAD

This old recipe is from the 1950s.

1/4 tsp oregano
1/4 tsp thyme
1/2 tsp salt
1 tsp grated onion
1 clove garlic, crushed
1/4 cup white vinegar
1 tbsp salad oil
1 lb small whole fresh mushrooms
1 #2 1/2 can green beans, drained

Combine seasonings, vinegar and oil.  Pour over mushrooms and simmer for 10 minutes.  Add green beans and heat through.  Remove from heat and chill in refrigerator overnight.  Serve as a relish, salad, or cold vegetable in a summer buffet.  Serves 4 generously; keeps for several days in the refrigerator.

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OLD CLIPPING OF CRISCO'S IRRESISTIBLE PEANUT BUTTER COOKIES

It looks like my mother used this recipe a lot.

DIXIE CORN CAKES

This is an old "Southern" recipe that has been around forever!

1 pkg (12-oz) corn muffin mix
1 cup whole kernel corn
2 eggs, unbeaten
1 cup milk
6 strips bacon, cooked, drained and crumbled
2 tbsp bacon drippings

Drain corn well and combine with the muffin mix, eggs, milk, crumbled bacon and drippings; stir briskly until thoroughly blended.  Cook on hot lightly greased griddle until cooked through, turning once.  Serve dripping with butter and hot syrup, maple or your choice.

Yield: About 20 4-inch cakes.

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OLD FASHION APPLE TORTE

This apple torte is a good addition to brunch, great with coffee for visiting with friends, and many other occasions.  It is not too sweet and goes perfectly topped with either a scoop of ice cream or a dollop of whipped cream.  Sprinkle either with a little ground cinnamon for a special touch.

2/3 cup sifted all-purpose flour
3 tsp baking powder
1/2 tsp salt
1 1/2 cups granulated sugar
3 tsp vanilla extract
2 large eggs, beaten
2 cups diced apples
1 cup chopped walnuts or pecans

Sift together the flour, baking powder, and salt.  Add the sugar and vanilla to the beaten eggs.  Beat well.  Add dry ingredients, apple and nuts to liquid mixture.  Mix well and bake in a well-greased 8 x 12 x 4-inch baking dish for 45 minutes at 350 degrees. 

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OLD FASHION EGGNOG

 

6 beaten egg yolks

2 1/4 cups milk
1/3 cup sugar
1 tsp vanilla extract
1 cup heavy cream
2 tablespoons sugar
Ground nutmeg

In a large heavy-duty saucepan combine the egg yolks, milk, 1/3 cup of sugar.  Cook the mixture over medium heat, while stirring, until the mixture coats a metal spoon.  Remove mixture from the heat.  Cool quickly by placing in a sink (or a pan) of ice water while stirring for a couple of minutes.  Stir in the vanilla.  Refrigerate at least 4 hours but up to 24 hours.

To serve:
In a mixing bowl, whip the heavy cream with the 2 tablespoons of sugar until soft peaks (tops fold over when beaters are removed) form.  Transfer the chilled eggnog to a large punch bowl.  Gently fold in the whipped cream and sprinkle with ground nutmeg.

Yield: 8 to 10 servings

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COUNTRY CROCK CRANBERRY ORANGE BREAD

Another of the old recipe clippings from my late mother's stash. It is hard to read so I will type it out for you.

2 1/2 cups all-purpose flour

4 tsp baking powder

1/4 tsp salt

3/4 cup Shedd's Spread Country Crock Stick or Tub

3/4 cup sugar

3 large eggs

1 cup orange juice

1 1/2 cups fresh cranberries, coarsely chopped

1 cup chopped walnuts

1 tablespoon grated orange peel

Sift together flour, baking powder and salt. In large mixing bowl, cream Country Crock and sugar until fluffy. Beat in eggs, one at a time. Alternately stir orange juice and flour mixture into creamed mixture. Fold in remaining ingredients. Turn into a greased and floured 9x5x3-inch loaf pan. Bake in a preheated 350 degree oven about 65 minutes or until bread tests done. Cool 10 minutes in pan. Turn out on a wire rack, cool completely. Decorate as desired.

 

ROSE OF SHARON DROPS

This is an old recipe picked up by a neighbor on a Florida vacation in the 1950s.

1 cup sifted flour
1 tsp baking powder
1/4 tsp. salt
1/2 cup butter
1/2 cup sugar
2 tbsp strawberry preserves
2 tbs. cream
1 egg, well beaten

Sift the flour, baking powder, and salt together.  Set aside.  Cream butter until softened.  Add sugar gradually, creaming until fluffy after each addition.  Add strawberry preserves and beat well.  Beating thoroughly after each addition, add a mixture of cream and egg in halves.  Beating until well blended after each addition, add dry ingredients in thirds to the creamed mixture.  Drop dough by teaspoonful about 2 inches part onto cookie sheets.  Top with finely chopped nuts or packaged grated coconut.  Bake at 375 degrees about 8 min. or until lightly browned.  Remove cookies to cooling racks.  Makes about 5 dozen cookies.

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ASPARAGUS AU GRATIN

This is an old Imperial Sugar recipe.

1 can (16-oz) asparagus, drained but reserve liquid
1 cup medium white sause
1/2 cup grated American cheese
pinch of salt
pinch of pepper
pinch of sugar
1/4 cup dry bread crumbs
2 tbsp melted butter

Place asparagus stalks in a 4 cup casserole dish.

Make white sauce (recipe below) using liquid from the asparagus for part of the milk.  Blend in the grated cheese, sugar, salt, pepper and pour over the asparagus.

Mix butter into the bread crumbs and use as a topping over the sauce.

Bake at 350 degrees until the sauce is bubbly and the bread crumbs are golden brown.

Yield: 4 servings

WHITE SAUCE:
1 cup milk
2 tbsp flour
1/2 tsp salt
dash of pepper
pinch of sugar
2 tbsp butter

Blend the milk, flour, salt, pepper, and sugar together until smooth.  Pour into a saucepan and add the butter.  Cook stirring until thickened.

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APPLE-CRANBERRY BAKE

 

2 cups cranberries

2 cups peeled, chopped apples
3 tbsp flour
3/4 cup sugar
1 cup instant oats
1 tbsp cinnamon
1/2 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup margarine, melted

Combine first three ingredients, tossing to coat. Add sugar, mix well. Place in a baking dish. Blend remaining ingredients and spoon over fruit. Bake, uncovered, for 45 minutes at 350 degrees F.

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PUMPKIN PUDDING CAKE

  

1 2/3 cups flour

1/2 tsp baking powder
1 tsp soda
1 tsp salt
1 tsp cinnamon
1/3 cup nuts, chopped
1 1/3 cups sugar
1/3 cup shortening
1 cup pumpkin pulp
1/3 cup water
1 large or extra large egg
2/3 cup raisins
1/4 tsp ginger
powdered sugar for dusting, optional

Sift dry ingredients and add shortening, pumpkin, and water. Beat together for two minutes. Add egg and beat one minute longer. Stir in raisins and nuts. Bake in a greased and floured bundt pan for 45 minutes in a 350 degree oven.  After cake is cooled, dust with powdered sugar, if desired. Delicious served with ice cream or whipped cream.

This is an old recipe was from my childhood.

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MOIST BANANA CUP CAKES

It seems cupcakes have taken over to the point of stores that just sell cupcakes!  So I thought it was time to go back to this 1950s Southern Indiana Banana Cupcake Recipe!

1 2/3 cups flour
1/2 tsp baking powder
1/3 cup butter, at room temperature
1 cup brown sugar
1 egg
2 tbs. sour cream
2/3 cup mashed ripe bananas

Mix the flour and baking powder. Cream butter and sugar, add egg and sour cream.  Add sifted flour mixture and beat well.  Fill greased muffin cups about 3/4 full.  Bake 15 minutes at 350 degrees, or until done.

Sprinkle with powdered sugar or ice with your favorite icing..
NOTE: This recipe leaves out when to add the bananas (kind of funny since they are banana cupcakes!).  Personally, I add them after the egg and sour cream.

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PICKLED ONIONS

This is another old Indiana canning recipe from the 1940s when I was a child.

1 gallon small white onions
1 cup salt
1 to 2 (depending on taste) sugar
3 tablespoons white mustard seed
3 tablespoons whole peppercorns
1 1/2 quarts white vinegar
3 tablespoons grated horseradish
Small red (hot) peppers and bay leaves

Cover onions with boiling water.  Let stand 2 minutes.  Dip in cold water, then remove outer skins.  Sprinkle with the salt.  Cover with water and let stand overnight.  Rinse.  Drain.  Pack into ht sterilized jars.  Garnish with a pepper and a bay leaf per jar.  Simmer sugar, mustard seeds, peppercorns, and horseradish with the vinegar for 15 minutes then boil 3 minutes.  Pour over the onions, then seal completely.

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1958 SPICED PEACH CRUNCH PIE

This is another of the recipes in my late mother's 1958 Good Housekeeping Pie Book.

2 No. 2 1/2 cans cling-peach slices
1/4 cup chopped walnuts
1 pkg piecrust mix
1/2 cup brown sugar, packed
1/2 teasp. cinnamon
1 tablesp. soft butter or margarine
1 1/2 teasp. quick-cooking tapioca

1. Start heating oven to 425 degrees F.  Pour peaches into strainer or colander; drain very well. Chop nuts; with fork, mix with 1/2 pkg. piecrust mix, brown sugar, cinnamon, and butter until crumbly, with some large crumbs.
2. Prepare rest of piecrust mix, following directions on package for 1 pie shell.  Roll out pastry; fit into 9" pie plate, making attractive Fluted Edge.
3. In bottom of lined pie plate, arrange 1/3 of peach slices, side by side, in ring; sprinkle with 1/2 teaspoon tapioca.  Repeat twice; sprinkle crumbly mixture evenly over top.  Cover with foil; bake 30 minutes.  Remove foil; bake 30 minutes longer.

Makes 6 servings.

BISCUIT BUBBLE RING

Another recipe clipped from a local Southern Indiana newspaper column many years ago.  This must have been before we ever heard of monkey bread!

Buttered ring mold
3/4 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 cup chopped pecans
1/2 cup butter, melted
2 tubes (8-oz each) refrigerated biscuits

Preheat oven to 400 degrees.

In a small bowl blend together the brown sugar and cinnamon; stir in the chopped pecans.  Pour two tablespoons of the melted butterinto the bottom of a buttered ring mold.  Sprinkle 4 tablespoons of the sugar mixture over the melted butter.  Open 1 tube of the biscuits, dip each biscuit into melted butter then roll in the sugar mixture.  Place in bottom of mold, overlapping edges slightly.  Repeat process with the second tube of biscuits.

Place pan in oven and bake 12 to 15 minutes at 400 degrees.  Allow to set for 5 minutes then run thin knife or spatula around the edge and turn out on a serving plate.  Serve immediately while hot.

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COCONUT TUBE CAKE WITH GLAZE

This is another old recipe that was served in Southern Indiana 50 or more years ago.

2 3/4 cups sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
3 eggs, unbeaten
2 cups granulated sugar
1 tsp. vanilla
3/4 cup butter or oleo
1 cup milk
3/4 cup packaged grated coconut

Measure the sifted flour, baking powder, and salt and sift together.  Cream butter or oleo until light and fluffy; add sugar gradually and beat until smooth and creamy.  Add the vanilla and beat well.  Add eggs, one at a time, beating thoroughly after each.  Then add the flour alternately with the milk, beating after each addition until smooth.  Fold in the coconut.  Pour the batter into a 10-inch tube pan, which has been greased and floured.  Bake in a moderate oven (350) for 65 to 70 minutes.  Cool in pan 15 minutes; then remove from pan and continue cooling on a rack.  Frost the cake with the following for a frosting glaze then sprinkle with additional coconut.

Frosting Glaze: Mix 2 cups of confectioner's sugar with about 2 tablespoons of hot milk - or just enough to make a thin glaze.

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VIRGINIA SPOON BREAD

The lady who gave me this recipe years ago said they pride themselves on their Southern cooking in Virginia and this is one of their specialties.  I wouldn't know as I was a teenager when I visited Virginia.  Anyway she said this bread is really delicious when served with butter, syrup, honey, or maybe ham gravy.  I have never made this old recipe but I offer it today on her recommendation.  She is no longer with us so we cannot go back to her and complain if it doesn't turn out to be so good!

1 cup corn meal (white)
salt
1 tbsp shortening
1 cup boiling water
2 eggs
1 tsp baking powder
1 cup cold milk

Place the corn meal, salt, and shortening in a casserole and add boiling water and stir well.  Add eggs and baking powder and cold milk.  Place in oven at about 350 degrees and bake 30 minutes.  Serve by spooning bread directly from the casserole dish.

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AMERICAN POTATO SALAD

 

1 cup mayonnaise-style salad dressing

1 tsp prepared mustard
1/2 tsp celery seed
1/2 tsp salt
1/8 tsp pepper
4 cups cubed potatoes, cooked
2 boiled eggs, chopped
1/2 cup chopped onion
1/2 cup thinly sliced celery
1/2 cup chopped sweet pickle

In a large mixing bowl combine the salad dressing, mustard, celery seed, salt, and pepper, mixing well.  Add the potatoes, eggs, onion, celery, and sweet pickle; toss together gently to coat.  Refrigerate until time to serve.  Also keep leftovers refrigerated.

Serves 6.

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CHOCOLATE BAR PIE

1 (8-oz) milk chocolate or special dark chocolate candy bar

1/3 cup milk
1 1/2 cups miniature marshmallows
1 cup heavy cream
Chocolate crumb pie crust

Chocolate crumb crust:  Combine 1 1/2 cups vanilla wafer OR graham cracker crumbs, 1/3 cup unsweetened cocoa powder, 1/3 cup powdered sugar, and 6 tablespoons butter that has been melted.  Press mixture onto the bottom and up the sides of a 9-inch pie pan.  Bake at 350 degrees for 8 to 10 minutes.  Cool before adding filling.

Filling: Break bar into sections; melt with milk and marshmallows in the top of a double boiler over hot water stirring constantly until smooth.  Cool to room temperature.

Whip the heavy cream until stiff; fold into the chocolate mixture.  Pour the filling into the cooled crust and chill several hours.  Garnish with dollops of whipped cream and squares of chocolate candy bar.

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