HOMEMADE SOFT PRETZELS

This recipe is from an old Texas newspaper clipping.

2 pkgs active dry yeast
2 cups warm water
5 to 6 cups all-purpose flour
1 1/4 cups enriched cornmeal
2 eggs
1/3 cup sugar
2 tsp salt
Coarse salt, optional for garnish
TOPPING:
1 egg, beaten
1 tbsp water

Dissolve yeast in 2 cups water in large mixing bowl. Add 5 cups of the flour, cornmeal, eggs, sugar, and salt. Beat with electric mixer on medium speed for about 2 minutes; stir in enough additional flour to make the dough stiff.

Shape dough to form a ball and place in a greased large bowl. Turn once to coat the surface of the dough. Cover and let rise in a warm place for 1 to 1 1/2 hours or until doubled in volume. Punch dough down. Divide dough in half on a lightly floured surface; shape each half to form a ball. Flatten one ball and cut into 16 wedges. Roll each wedge to form an 18-inch-long rope; shape to form a pretzel. Place on lightly greased baking sheet. Repeat the process with the second ball of dough.

Combine the topping ingredients and brush over the tops of the pretzels. Sprinkle with coarse salt, if desired. Let rise in warm place for 30 to 45 minutes or until double in size. Bake at 425 degrees for 12 to 13 minutes or until golden brown.

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DEVILED CRAB DIP

This is a recipe from the 1950s.

6 1/2-oz can crab meat
2 hard-cooked eggs
1/2 cup mayonnaise
1 tbsp lemon juice
1/2 tsp. prepared mustard

Drain, bone, and flake crab meat. Finely chop the eggs and add to the crab meat. Blend the mayonnaise, lemon juice, and mustard together in a small bowl. Add the eggs and crab meat mixture to the mayonnaise mixture; mix together until blended. Serve as a dip with assorted crackers and/or fresh vegetables.

file photo for reference only

OLD-FASHION WALNUT SQUARES

 

1 egg

1 cup brown sugar*
1/2 tsp vanilla
1/2 cup all-purpose flour*
1/8 tsp baking soda
1/2 tsp salt
1 cup walnuts, chopped

Preheat oven to 325 degrees. Grease an 8-inch square pan; set aside.

In a mixing bowl beat the egg until foamy. Add the brown sugar and vanilla. Stir in the flour, baking soda, and salt. Add the walnut pieces and mix in well. Spread the batter into the well greased baking pan. Bake in a 325-degree oven for 25 minutes or until the top has a dull crust. Cut into squares and serve warm.

*For diabetics, substitute 1/2 cup Splenda Brown Sugar Blend and instead of all-purpose flour use white whole-wheat flour or the equivalent of your favorite no/low carb substitution.. Walnuts are heart healthy and good for diabetics.

Note: Serve with a dollop of whipped cream or a scoop of ice cream, if desired.

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AMISH CRANBERRY SALAD

This is an old Amish recipe.

1 pkg (3-oz) cherry gelatin

1 cup boiling water

1/2 cup cold water

1/2 lb cranberries, ground

3 apples, chopped

1/2 cup crushed pineapple 

1/4 cup chopped nuts

3/4 cup sugar

Pour boiling water over gelatin mix and stir until completely dissolved. Add the cold water and chill until slightly thickened. Combine the remaining ingredients in a bowl and mix well. Add to the slightly thickened gelatin mixture. Chill until firm before cutting to serve.

This is a file photo

CRISPY OVEN FRIED PAPRIKA CHICKEN & GRAVY

1 frying chicken, cut up

1 cup biscuit baking mix
2 tsp salt
1/4 tsp black pepper
2 tsp paprika
1 stick butter*

Preheat oven to 400 degrees.
Place butter in a 9 x 13-inch baking pan and set into oven until melted.

In a paper bag combine the baking mix, salt, pepper, and paprika; shake 3 pieces or so of chicken in bag at a time; coat thoroughly. 

Place the chicken, skin side down in a single layer in the hot butter in the pan.  Place in oven at bake 30 minutes at 400 degrees.  Turn chicken to the other side and bake another 15 minutes or until browned and juices run clear.

*Replace half the butter with olive or coconut oil for a healthier dish.
Gravy:
Pan drippings
2 tbsp of the leftover biscuit mixture in the bag
1 1/2 cups low-fat milk

Add the biscuit mixture to the drippings and bring to a boil, while stirring.  Add the milk and boil for another minute or so until thickened.  Stir gravy constantly while cooking.

 

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CORN DOGS

2/3 cup corn meal

1 egg, beaten
1 tsp baking powder
milk
1 cup flour
1/2 tsp salt
Hot dogs

Mix the cornmeal, flour, baking powder, and salt together in a shallow dish; stir in the egg and enough milk to make a stiff batter. Remove hot dogs from package, dry with paper towels, and insert a wooden skewer in one end and over halfway through the hot dog. Dip in batter to coat well. Deep fry at 400 degrees until golden brown. Drain on a cookie sheet lined with paper towels.

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ANN PILLSBURY'S 1950 PINEAPPLE PIE RECIPE

 

Recipe is hard to read so here it is:

Combine…
2 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 1/2 cups (No. 2 can) crushed pineapple
Cook until thick and clear, stirring constantly.
Add…
1 tablespoon butter
1 tablespoon lemon juice
Cool.
Prepare…
pastry for two-crust pie, as directed on Pillsbury Pie Crust Mix package.
Turn…
filling into pastry-lined 8-inch pan.
Place…
lattice strips over filling, seal ends to bottom crust. Flute edge.
Bake…
in hot oven (425F) for 25 to 30 min.

POTATO-CHOCOLATE CAKE

This recipe is from the late mother of children I went to elementary school with in the 1950s.

2 cups flour
1/2 cup cocoa
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup shortening
2 cups sugar
4 eggs
1 cup mashed potatoes
1 tsp vanilla
1/3 cup milk
1 cup chopped nuts

Stir together the flour, cocoa, baking powder, salt and cinnamon. In a large mixing bowl, mix shortening and sugar beating until light; add eggs and beat until mixture is light and fluffy. Add the potatoes and vanilla mixing until well blended. Stir the flour mixture into the creamy mixture, alternating with the milk. Stir in the nuts. Pour into a greased 13 x 9x 2-inch pan. Bake at 350 degrees for 40 to 45 minutes. Frost with your favorite chocolate frosting or dust top with powdered sugar.

 

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MARGIE'S OVEN-FRIED CHICKEN

1 tbsp butter or margarine

2/3 cup Bisquick
1 1/2 tsp paprika
1 1/4 tsp salt
1/4 tsp pepper
2 1/2 to 3 1/2 lb frying chicken, cut-up

Heat oven to 425 degrees. Melt butter in an oblong baking pan 9 x 13-inches, in the oven. Mix the Bisquick with the paprika, salt and pepper; coat the chicken. Place chicken, skin sides down, in the pan. Bake, uncovered, for 35 minutes. Turn and bake until done, about 15 minutes longer.

 Photo from Just a Pinch

AMISH EGG DROP SOUP

I am not Amish but grew up around them in Indiana. They are great people and the women and girls are excellent cooks. This is one of their old recipes but not one I enjoy as I am not fond of eggs.

4 cups milk

1 tbsp butter

1/2 tsp salt

pinch of pepper

8 eggs 

Heat milk, butter, salt and pepper to scalding. Drop eggs in one at a time. Keep milk hot but not boiling for about 5 minutes. Flip eggs and heat 5 minutes more. 

Yield: 4 servings of 2 eggs each

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APPLESAUCE BRAN MUFFINS

This is a recipe I have had for many years. I do not remember where I got it.

2 cups bran flakes cereal
1 cup milk (skim is healthier)
1 1/2 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 eggs, slightly beaten
1/2 cup unsweetened applesauce
3 tbsp salad oil
1 tsp vanilla extract
1/2 cup toasted almonds, chopped (walnuts also work well)

Preheat oven to 400 degrees. Grease 12 muffin pan cups and set aside. In a large bowl, combine the bran flakes and milk. Let mixture stand for 5 minutes. In another bowl, combine flour, sugar, baking powder, cinnamon, and salt; set aside. To the bran flakes, add eggs, applesauce, oil, and vanilla; beat well. Stir in the dry ingredients and nuts just until moistened. Fill the muffin cups 3/4s full. Bake at 25 to 30 minutes, until lightly browned and tops spring back when touched. Remove from pan and cool on a wire rack.

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OLD FASHION SOFT MOLASSES COOKIES

I got this recipe from the internet some time ago. Perhaps some of you would enjoy this recipe. I do not know its origin. I did notice it is dated 2 days after my late husband's birth, and it was titled old fashion then.

CLIPPING FOR VINEGAR DUMPLINGS

Another recipe from my late mother's treasure trove of recipe clippings, etc. I do not understand this recipe so no questions to me, please. I have no answers.

OLD ENGLISH/BLUE CHEESE BALL

This is an old recipe from my childhood.

2 pkgs (8-oz each) cream cheese
2 jars (5-oz each) Old English Cheese Spread
1 jar (5-oz) Blue Cheese
3 tbsp red wine vinegar
1/8 tsp garlic salt
chopped pecans for rolling the balls in

Let cheeses warm to room temperature for easier mixing.

Put all ingredients, except pecans, into a mixing bowl and blend with a fork until well blended. After mixing, refrigerate the mixture until it is stiff. Remove from refrigerator and divide into two equal parts. Roll each part into a ball. Roll each ball in the chopped pecans. Wrap in plastic wrap and refrigerate until ready to serve. Serve with an assortment of crackers and/or fresh vegetables.

 Kraft Foods Photo for reference

RICH AND DELICIOUS HOT CHOCOLATE MIX

This recipe is from an old local PTA club cookbook..

1 box (5 to 6 qt) powdered milk
1/2 cup powdered sugar
1 cup Nestle's Quik
1/2 cup powdered coffee creamer
1 box (4-serving size) instant chocolate pudding mix
1/4 to 1/2 cup cocoa (depending on how chocolaty you want)

Combine all ingredients together and store in an airtight container or pretty jar if giving as a gift. Directions: Use 1/3 cup mix to 1 cup hot water.

file photo for reference

STRAWBERRY SHORTCUT CAKE

This recipe is from a lady from the community where I went to school. Jean was an excellent cook.

1 cup miniature marshmallows
2 cups frozen strawberries
3 oz pkg strawberry gelatin
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1/2 cup shortening
3 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
3 eggs

Preheat oven to 350 degrees.

Grease a 9 x 13-inch baking pan. Sprinkle marshmallows over the bottom of the baking pan. Combine strawberries and dry gelatin; set aside. Combine the flour and the remaining ingredients; beat at low speed of an electric mixer until moistened. Pour batter over the marshmallows in pan. Spoon strawberry mixture over the batter. Bake at 350 degrees for 45 to 50 minutes. Serve topped with whipped cream.

 As you can see, my copy of her cookbook has had a lot of use!

PETITE QUICHES

This recipe is from a 1970s Kraft Foods grocery store give-away flier.

Pastry for a 9-inch pastry shell
2/3 cup half & half cream
2 eggs, slightly beaten
1/4 tsp salt
dash of pepper
4-ozs KRAFT Natural Swiss Cheese Slices, chopped
1 tbsp flour
4 crisply cooked bacon slices, crumbled

Line 24 miniature muffin cups with the pastry; set aside.

Combine half and half, eggs, and seasonings; mix well. Toss cheese with the flour; add cheese and bacon to the mixture. Fill muffin shells two-thirds full with the egg mixture. Bake at 325 degrees 30 to 35 minutes or until lightly browned.

Variation: Line bottom and 1-inch up the sides of an 8-inch square pan with the pastry. Pour cheese and egg mixture into pastry shell. Bake at 325 degrees for 40 to 45 minutes or until lightly browned.

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CORNMEAL MUSH

When I was a little girl I always wondered why my grandmother loved cornmeal mush. I am in my seventies now and I still wonder about that. Do any of you readers like cornmeal mush or have memories of family members who ate it?

1 quart boiling water

1 quart cold water

2 1/2 cups yellow cornmeal

1/4 cup white flour

1 1/4 tsp salt

1 1/4 tsp sugar

Put the cold water into a heavy 4-quart saucepan. Combine the cornmeal, flour, sugar and salt; stir into the cold water. Slowly add the boiling water while stirring constantly to prevent lumps. Cover and cook slowly for 1 hour until mixture glops slowly. Add 1/2 cup cornmeal 5 minutes before removing from the heat.

BANANA NUT BREAD BAKED IN A JAR

This recipe is from an old newspaper clipping.

2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 bananas, mashed
2/3 cup water
3 1/3 cups all-purpose flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
2/3 cup chopped pecans

Preheat oven to 325 degrees.

Cream shortening and sugar together. Beat in the eggs, bananas, and water. Sift together flour, baking powder, baking soda, salt, cinnamon and cloves. Add the flour mixture to the banana. Stir the nuts into the mixture.

Pour the batter into greased wide mouth pint jars, filling them 1/2 full. Do not put lids on the jars for baking! Bake at 325 degrees for about 45 minutes. When done, remove from the oven one jar at a time. Clean sealing edge with a paper towel or cloth and screw lid on firmly. The heat will vacuum seal the jars to keep the bread. Be sure to check the lids periodically to be sure they are still sealed.

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CREAM OF ZUCCHINI SOUP

This is an old Amish recipe. 

1/2 cup butter

1 cup chopped onion

10 cups sliced zucchini

1 cup celery

1 tbsp parsley

1 tbsp basil

1 clove garlic, chopped

2 cups chicken broth

Put into a large stockpot. Simmer until soft. Blend until smooth. Serve topped with a little cheese.

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MOM'S REFRIGERATOR PICKLES

This recipe is from my late mother.

7 med cucumbers, scrubbed and sliced thin
1 large onion, sliced and separated
1 green bell pepper, diced
1/2 cup salt

Mix the above ingredients together, cover with water, let stand for 2 hours.

1 cup vinegar
2 cups sugar
1 tbsp celery seed

In a medium saucepan, bring the vinegar, sugar, and celery seed to a boil. Turn off heat and allow to cool.

Drain the cucumber mixture, rinse and drain again. Put the cucumber mixture into containers and pour the cooled syrup over them. Refrigerate.

 

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BUTTERSCOTCH PIE

I found this recipe in my late mother's little spiral recipe book. I love finding recipes in her handwriting. Evidently she got this recipe from Jean Medley and I have no idea who that was/is.

BROCCOLI TURKEY SUPREME

This is not exactly a vintage recipe, but it is an old one. I saw this in TOH some years ago and tweeked it somewhat to make it more diabetic-friendly for my fellow diabetics. The tweeking makes it healthier for anyone. Also, this recipe takes a little over an hour, much of that time in the oven.

4 cups cubed cooked turkey breast (or any leftover turkey)
1 can low-fat cream of chicken soup, undiluted
1 pkg (10-oz) frozen broccoli florets, thawed and drained
1 pkg (6.9-oz) chicken-flavored rice mix
1 1/3 cups low-fat milk
1 cup chicken broth
1 cup chopped celery
1 can (8-oz) sliced water chestnuts, drained
3/4 cup olive oil mayonnaise
1/2 cup chopped onion

Preheat oven to 325 degrees.
Spray a 3-quart baking dish with nonstick cooking spray.

Combine all ingredients in a large mixing bowl until blended. Transfer mixture to the prepared baking dish.
Cover and bake at 325 for 1 hour. Remove cover and bake another 15 minutes or until the rice is tender.

Yield: 8 servings.

The original picture.

GRILLED CHEESE CORN-ON-THE-COB

This recipe is from an old Campfire Girls cookbook.

3 tbsp butter, softened
1/2 cup Parmesan cheese
1 tbsp chopped parsley
4 ears of frozen corn, thawed and drained
4 slices pastrami

Combine butter, cheese and parsley in a small bowl and mix well. Spread the butter mixture over the corn leaving a 3/4-inch margin on each end. Wrap the corn with the pastrami. Seal ears in foil and prick foil with a fork. Grill over hot coals for 10 minutes turning occasionally.

clipart photo.

PORK BARBECUE IN THE OVEN

This recipe came from a friend of my mother's back in my childhood.

5 lb pork loin
1/3 cup chopped onion
1/3 cup chopped celery
1/2 clove garlic, minced
2 tbsp brown sugar
2 tbsp prepared mustard
1 can tomato soup
2 tbsp Worcestershire sauce
4 drops Tabasco sauce

Place pork in a shallow roasting pan and roast in a 325 degree oven for 1 1/2 hours. Combine the onion, celery, garlic, brown sugar, mustard, tomato soup, Worcestershire sauce and Tabasco sauce. Stir this mixture to combine well and pour over the pork. Cover the pan with aluminum foil and continue baking for another 1 1/2 hours, basting frequently. To serve, slice the pork and serve the sauce over the slices.

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AMAZIN' RAISIN BREAD

2 cups scalded milk

2 pkgs yeast
1/2 cup butter
2 tsp cardamon
6 1/2 cup all-purpose flour
1 1/2 tsp salt
1/2 cup sugar
2 eggs
1 cup raisins

Preheat oven to 350 degrees.

Mix the scalded milk that has been cooled with two cups of the flour. Blend until smooth. Soften 2 packets of yeast in 1/2 cup lukewarm water; add to the milk mixture. Cover the bowl well and let stand in a warm place for 1 hour or until bubbly. Cream 1/2 cup butter and the sugar until light and fluffy; add the eggs, one at a time, beating well after each addition. Add the salt and the cardamon. Mix this creamed mixture into the first mixture, blending well. Stir in 2 cups flour; add the raisins and mix in. Turn the batter out onto a well-floured board and knead in about 2 1/2 more cups of the flour. Knead until smooth and elastic. Place in a greased bowl. Cover and let rise until double in size, about 2 hours. Shape into loaves and place in loaf pans that have been sprayed with nonstick cooking spray. Let rise in the pans about 1/2 hour until doubled in bulk. Bake at 350 degrees for about 30 minutes to one hour (depending on the size of your loaf pans). You can drizzle with powdered sugar frosting, if desired.

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GREEN TOMATO RELISH

This recipe is from an old PTA recipe book.

1 peck (8-qts) green tomatoes
6 green bell peppers
6 red bell peppers
7 large carrots, chopped (cooked separately)
10 onions
3 stalks celery
2 tbsp mixed pickling spice, tied in a cloth bag
5 cups vinegar
5 cups sugar

Cut or grind coarsely all vegetables, except the carrots, and put in salt water brine overnight. (To make the brine use 1/4 cup salt to 1 quart water.) The next day, drain or squeeze out the brine, add carrots which have been chopped or coarsely grind while raw and then cooked. Cook vinegar, sugar and spices together; bring to a boil. Add the vegetables and cook 10 minutes. Put into clean hot canning jars and seal while hot.

Note: File Photo for reference only.

Not this exact recipe.

SPOON BREAD

This is an old Tennessee hills recipe.

2 cups white corn meal
2 1/2 cups boiling water
1 1/2 tbsp melted butter
1 1/2 tsp salt
2 egg yolks, beaten
1 tsp baking soda
1 1/2 cups buttermilk
2 egg whites, beaten

Preheat oven to 375 degrees.

Add corn meal slowly to boiling water. Let stand for 3 minutes. Add butter to the corn meal mixture. Stir in salt, egg yolks, baking soda, and buttermilk. Fold in the egg whites and turn into a greased baking dish. Bake at 375 degrees for 40 minutes.

 Photo from TOH used for reference only.

TANGY LEMON BARS

This recipe is from an old church cookbook.

Crust:
2 cups all-purpose flour
3/4 cup butter
3/4 cup sugar

Glaze:
1 cup powdered sugar
1 tbsp softened butter
1 1/2 tbsp lemon juice
1/2 tsp vanilla

Filling:
4 eggs
2 cups sugar
2 tsp grated lemon peel
1/8 tsp salt
1/4 cup lemon juice
1/4 cup flour
1 tsp baking powder

Preheat oven to 350 degrees.

In a 3-quart mixing bowl, combine all three crust ingredients. Mix at medium speed of an electric mixer, scraping sides of the bowl often until crumbs are fine. Pat the mixture into the bottom of an ungreased 9 x 13-inch baking pan. Bake at 350 degrees for 18 to 22 minutes or until light brown around the edges. In the same 3-quart bowl, combine the eggs, sugar, lemon peel, salt and lemon juice. Blend on medium speed 1 or 2 minutes. Add the flour and baking powder; blend well. Pour the filling onto the hot crumb crust. Return to the oven and bake another 23 to 25 minutes or until the top is golden brown. Glaze when the bars are completely cooled.

To make the glaze, combine all the ingredients in a 1 1/2-quart mixing bowl. Blend on medium speed of electric mixer about 2 minutes or until smooth. Spread over cooled filling.

Note: These bars freeze well.
 

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BAKED SWISS CHICKEN

This is a recipe from a 1950s schoolmate's mother.

1 frying chicken, cut-up
8 oz pkg Swiss cheese
1 can Cream of Chicken Soup
Salt, to taste
Pepper, to taste
Flour for coating chicken

Preheat oven to 350 degrees.

Season chicken pieces with salt and pepper. Roll the chicken in flour and lightly brown in a large heavy skillet with melted shortening. Remove chicken from skillet and place in an ungreased baking dish. Add the soup to the chicken drippings in the skillet. Stir until smooth and pour around the chicken pieces. Put Swiss cheese slices over the chicken pieces. Bake 45 to 50 minutes at 350 degrees.

MAGIC FRUIT CAKE

1 pkg (9-oz) mincemeat

1/2 cup water
1 cup walnut meats or pecans, coarsely chopped
1 cup (8-oz) mixed candied fruit, coarsely chopped
1 reg. size can evaporated milk
1 egg, beaten
3/4 cup flour
1/2 tsp baking soda

Preheat oven 350 degrees.

Break mincemeat into small pieces and put in a two quart saucepan. Add water. Place over medium heat and stir until lumps are thoroughly broken. Boil briskly one minute, stirring constantly. Remove from heat and cool. Add nuts, candied fruit, canned milk and egg; blend well. Stir in flour and baking soda until just blended. Pour mixture into 9x4x3-inch loaf pan, which has been greasedk, wax paper lined, and greased again. Bake at 350 degrees for one hour and thirty minutes or until center springs back when lightly touched with finger and top in golden brown.

photo for reference only - not this exact recipe

CHOCOLATE CHIP AND OAT SNACKIN' CAKE

Another old recipe clipping from my late mother's recipe collection. 

 

CORN PATCH SPAM BAKE

Cook 2 1/2 cups (4-oz) egg noodles in boiling salted water for 10 minutes. Drain, pour into a deep 9" casserole dish.

Mix in: 1 can drained whole kernel corn, 1 cream of vegetable soup, 3/4 cup milk, 1 tsp salt, 1" squares of Spam, and top with grated or shaved sharp cheese. Sprinkle with paprika.

Place triangles of Spam around edge. Bake 30 minutes at 350 degrees.

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