CLASSIC MOLASSES OVEN BAKED BEANS

This old recipe is from a can label.

4 slices bacon
1 can (15-oz) pork & beans
1/4 cup chopped onion
1/4 cup ketchup
2 tbsp molasses
2 tbsp firmly packed brown sugar
1 tbsp prepared mustard
1 tsp Worcestershire sauce

Preheat oven to 350 degrees.

Fry bacon until crisp; drain well. Crumble bacon. In a 1-qt casserole dish, combine the crumbled bacon, pork & beans, onion, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Bake at 350 degrees, uncovered, for 30 to 35 minutes or until thickened and bubbly. Stir every 15 minutes.

Yield: 4 servings

file photo for reference

CLASSIC MACARONI SALAD

1 cup mayonnaise

2 tbsp vinegar
1 tbsp prepared mustard
1 tsp sugar
1 tsp salt
1/4 tsp pepper
8-oz elbow macaroni, cooked, drained
1 cup sliced celery
1 cup chopped green bell pepper
1/4 cup chopped onion

In a large bowl, combine mayonnaise, vinegar, prepared mustard, sugar, salt, and pepper with a wire whisk until combined. Stir in the macaroni, bell pepper, and onion. Mix well. Cover bowl and refrigerate until serving time.

Yield: about 5 cups

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RETRO GLAZED HAM BALLS

• 2 large eggs

• 1 1/2 cups soft bread crumbs

• 1/2 cup finely chopped onion

• 2 tbsp milk

• 1/4 tsp black pepper

• 2 tsp dry mustard, divided

• 12 oz ground cooked ham

• 12 oz ground pork

• 3/4 cup packed brown sugar

• 1/2 cup ketchup

• 2 tbsp vinegar

• 1. Preheat oven to 350°F. Lightly grease a 3-qt. rectangular baking dish. In a large bowl combine the first five ingredients (through pepper); stir in 1 tsp. of the mustard. Add ham and pork; mix well. Place mixture on a cutting board and shape into a 12×8-inch rectangle. Cut the rectangle into twenty-four 2-inch squares. Roll each square into a ball. Arrange balls in prepared baking dish.

  2. 1. For sauce, in a bowl stir together the remaining 1 tsp. mustard and remaining ingredients; pour over ham balls. Bake, uncovered, about 25 minutes or until done (160°F).

     2. This is a retro recipe and photo from BH&G

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COPPER COIN SALAD

This is a recipe from my husband's Aunt Norma. Both my husband and his aunt are no longer with us.

2 lbs carrots, sliced
1 large onion, chopped
1 cup green bell pepper, chopped
1 can tomato soup
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 cup sugar
1/2 cup salad oil
1/4 cup vinegar

Cook carrots in salted water until tender. Cool. Mix carrots, onion, and green bell pepper together.

To make the dressing, whip the tomato soup, Worcestershire sauce, mustard, sugar, oil, and vinegar together to blend. Pour over the vegetables. Refrigerate overnight. Do not stir.

 Photo from justapinch for reference only.

GRANDMA'S HOMEMADE YEAST ROLLS

This recipe is from my late mother-in-law.

2 cups warm water (not hot)
2 pkgs dry yeast
1/2 cup sugar
2 tsp salt
1/4 cup soft or liquid shortening
1 egg, beaten
6 1/2 to 7 cups flour

Put warm water in a mixing bowl and add yeast, sugar, salt, and egg; mix well. Add 4 cups of flour and mix with a large spoon. Gradually add remaining flour and mix by hand till mixture is neither sticky or dry. Cover with a clean dish cloth and allow to rise until double in size. Punch down the dough and make into rolls about 1 1/2-inches in diameter. Allow dough to rise again. Bake in a preheated 375 degree oven for 15 to 20 minutes.
This is a file photo.

ROASTED TURKEY WITH EASY APPLE-PECAN STUFFING

1 turkey (approximately 12 to 16 lbs)

3 boxes (6-oz each) stuffing mix (for chicken or turkey) 
1 1/2 sticks butter
4 1/2 cups very hot water
2 large apples, cored and chopped
1 cup chopped pecans

Preheat the oven to 325 degrees.

Clean turkey by removing any innards stuffed inside the cavity; wash and pat dry with paper towels.

In a large bowl, combine the vegetable/seasoning packets from the 3 boxes of stuffing mix with the butter; add the water and stir just enough to about halfway melt the butter.  Add the stuffing crumbs, apples, and pecans; stir just until moistened.

Lightly (do not hard pack) stuff the neck and body cavities of the turkey with the stuffing.  Twist the wing tips under the back of the turkey and place turkey in roasting pan, breast side up.

Roast in 325 degree oven for 4 to 4 1/2 hours (depending on size of turkey) or until a meat thermometer reads 180 degrees in the thigh, (not touching the bone) and turkey is tender.  During the last hour of baking, brush with pan juices or melted butter 2 or 3 times.  If turkey starts to get too brown, make a loose foil tent to place over turkey.

Remove turkey from oven and let rest for 15 minutes or so before carving.  This will help the turkey to retain its juices.

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APPLESAUCE GELATIN MOLD

This recipe is from an acquaintance of my late mother's when I was a child.

1/2 cup red hot cinnamon candies
1 cup water
6-oz pkg raspberry gelatin
15-oz can applesauce
2 tbsp cider vinegar

In a small saucepan, cook the candies in water, stirring frequently, until melted. Empty gelatin into a bowl and add the candy water; stir until gelatin is completely dissolved. Stir in the applesauce and vinegar. Pour mixture into a 6-cup gelatin mold and refrigerate until firm. To serve, remove from mold onto a serving plate and top with mayonnaise type salad dressing, if desired.

Option: Sprinkle chopped pecans over the top of the salad dressing.

Note: I did not have a picture of this recipe. This is a picture from a very similar recipe for reference only.

DRIED BEEF ROLLS

8-oz pkg cream cheese, softened

1 tbsp grated onion
1/2 tsp garlic powder
1/4 cup milk
1/2 cup mayonnaise
2 pkgs sliced dried beef

In a small bowl, combine the cream cheese, onion, garlic powder, milk, and mayonnaise. Blend mixture until it is of a thick spreading consistency. Separate the slices of dried beef and lay out. Spread the cream cheese mixture on the end of each beef slice; roll the beef up starting at the cheese end. Chill until serving time.

File Photo

CORNMEAL BISCUITS

This recipe is from an old childhood friend.

2/3 cup yellow corn meal
2/3 cup milk
2/3 cup sifted flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1/4 cup shortening or softened butter

Soak cornmeal in milk for 10 minutes.

Preheat oven to 400 degrees.

In a medium mixing bowl, sift together the flour, baking powder, salt and sugar. Cut in the shortening until the mixture resembles dry corn meal. Add the cornmeal mixture and blend all together. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 400 degrees for about 10 minutes until lightly browned.

Yield: 18 biscuits

 Land O Lakes photo

BANANA NUT FROSTING

1/2 cup mashed bananas

1 tsp lemon juice
1/3 cup butter or oleo
1 lb box powdered sugar
3 tbsp milk
1 cup coconut, toasted
1/2 cup chopped pecans

Combine the bananas and lemon juice; set aside. Beat butter or oleo until creamy; add the powdered sugar, bananas and milk, beating until fluffy. Add additional milk if necessary. Stir in coconut and pecans. Add a drop of liquid yellow food coloring, if desired. Use to frost your favorite white, yellow, or banana cake.

file photo for reference only

 

CRISPY ITALIAN CHICKEN

I've had this recipe so long I don't even remember where I got it.

2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 tsp Italian seasoning blend
1 tsp parsley
1 tsp garlic salt
1/4 cup margarine, melted
3 lb skinless chicken pieces
Paprika

Preheat oven to 375 degrees.

In a plastic bag, crush cereals together until the 4 cups are only 1 1/2 cups of crumbs. In a large shallow dish, combine the crushed cereal, Italian seasoning, parsley, and garlic salt. Place the margarine in a 13 x 9 x 2-inch baking pan; roll the chicken in the margarine. Remove chicken and dredge in the cereal crumb mixture. Return the coated chicken to the baking pan. Sprinkle paprika over the chicken. Bake 50 to 55 minutes or until lightly browned.

6 servings: Approximate per serving = 316 calories, 17 g carbs, 28 g protein

Note: This is a good recipe for diabetics who like crispy chicken.

file photo for reference only

OLD FASHION LAYERED CASSEROLE

1/2 cup regular rice, uncooked

1 can whole kernel corn
1/4 tsp salt
1/8 tsp black pepper
2 cans (8-oz each) cans tomato sauce
3/4 tomato sauce can of water
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3/4 lb ground beef, crumbled, browned, drained
4 strips bacon, cut in half
1/2 cup shredded cheddar cheese, if desired

Preheat oven to 350 degrees.

In a casserole dish, cover the bottom with the rice and add a layer of corn. Layer the ground beef over the corn; sprinkle with the salt and pepper. Layer the onion then bell pepper over the beef. Pour the tomato sauce and water over all. Layer the bacon over the top. Cover dish and bake in a 350 degree oven for 1 hour. Uncover and bake another 30 minutes. 10 minutes before end of cooking time, sprinkle with the cheddar cheese, if desired.

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LIME SHERBET PUNCH

An old recipe from my childhood. This recipe is for large crowds. One recipe of this punch will serve 125 people.

5 lbs sugar
2 gallon water
4 cans (46-oz each) pineapple juice
4 large cans frozen orange juice
4 bottles (2 liters each) ginger ale
1 gallon lime sherbet

In a Dutch oven or stockpot over medium heat, dissolve the sugar in the water. Bring mixture to a boil; remove from heat and allow to cool. Add the pineapple juice and orange juice; mix well. Chill punch thoroughly and also keep ginger ale in the refrigerator. Just before serving, stir in the ginger ale and add the sherbet.

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SAUSAGE AND ZUCCHINI CASSEROLE

This recipe is from the neighborhood where my school was located. (My elementary, junior high, and high all in one building!)

4 medium zucchini
1/2 lb sausage, crumbled, fried, and drained
1 onion, chopped
1/2 cup fine bread crumbs
1/4 cup tomato sauce
1 beaten egg
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp pepper
Parmesan cheese for topping

Preheat oven to 350 degrees.

Leave zucchini whole and cook in boiling water for 10 minutes. Remove zucchini from water and allow to cool enough to handle. Cut zucchini in half lengthwise and scoop out the centers. Combine the sausage, onion, bread crumbs, tomato sauce, egg, salt, pepper, thyme, and oregano. Mix together well and stuff the zucchini with the mixture. Top with as much Parmesan cheese as desired. Bake at 350 degrees for 20 minutes.

FN photo for reference only

SWEET AND SOUR CABBAGE

2 lbs red cabbage

1/4 lb margarine
1/2 cup chopped onion
1/2 cup red wine vinegar
4 tbsp brown sugar
1 tsp salt
1/2 tsp pepper

Shred cabbage and soak in very cold water for 30 minutes; drain. Place drained cabbage in a large saucepan and add vinegar, onion, salt and pepper. Cover the pan and bring cabbage to a boil. Lower the heat and simmer until the cabbage is just tender, stirring often. Add the margarine and sugar, stirring well to melt.

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JEAN'S OLD FASHION CREAM PIE

Jean was a great cook and mother in the area where I grew up in the 1950s.

1 unbaked 9-inch pie shell
1 cup brown sugar
1 cup white sugar
1/2 cup flour
1 tsp cinnamon
pinch of salt
1/2 cup half-and-half cream
milk

Preheat oven to 450 degrees.

In a medium mixing bowl, mix together the brown sugar, white sugar, flour, cinnamon, and salt; gradually add the cream. When mixture is well blended pour into the pie shell. Add enough milk to fill the shell, if necessary. Bake at 450 degrees for 10 minutes then reduce the heat to 350 degrees and bake for another 30 minutes.

Note: To keep crust from becoming too brown, you can cover the crust edges with foil and remove the last 5 to 10 minutes of the baking time.

You can see how much I have used her cookbook, it has lost its cover!
 

HOMEMADE BUTTER CRUNCH POPCORN

This is an old recipe from my childhood.

1/4 cup butter
1/2 cup corn syrup
3/4 cup sugar
4 cups popped corn
1 cup unsalted peanuts

In a 2-quart heavy-duty saucepan, combine butter, syrup, and sugar. Cook mixture, stirring occasionally, until it comes to a boil. Reduce the high slightly and continue cooking to 260 degrees on a candy thermometer. Put popcorn and nuts in a large glass bowl and stir to mix well. Pour candy mixture over popcorn and nuts; mix well. Butter hands and form mixture into small bite-sized balls.

 This is a file photo for reference.

PINEAPPLE-NUT BREAD

This is another old recipe from my childhood.

1 cup pecans, chopped fine
1/2 cup butter, softened
1/4 tsp lemon peel
3/4 cup sugar
1 egg, beaten
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
8.5-oz can crushed pineapple, undrained
1/4 cup milk

Preheat oven to 350 degrees.

Butter a 9-inch loaf pan; add 1/4 cup of the pecans and shake around in pan to coat. Lightly sprinkle these nuts with a pinch of sugar. Set pan aside.

In a medium bowl,blend together the butter and lemon peel; beat in sugar and add egg. Sift the flour, baking powder and baking soda into the sugar mixture alternately with the pineapple. Add the milk and mix well. Stir in the remaining nuts and pour batter into the prepared pan. Bake at 350 degrees for 50 minutes.

file photo

CHOCOLATE BRICKLE BARS

 This recipe is from an old newspaper clipping.

1 cup butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1/2 tsp salt
1 tsp baking soda
2 cups flour
1 bag (12-oz) semi-sweet chocolate chips
1 bag Bits O Brickle
1 cup shredded coconut
3/4 cup chopped pecans

Preheat oven to 400 degrees. Lightly grease a 9 x 12-inch glass baking dish; set aside.

In a large bowl, cream butter, granulated sugar, and brown sugar together. Add eggs and vanilla to the sugar mixture and mix until fluffy. In a small bowl, combine the salt, baking soda, and flour. Add chocolate chips, Bits O Brickle, coconut, and pecans. Bake at 400 degrees for 10 to 12 minutes. Do not over bake! Center of bars will look very soft. Allow to cool completely in the pan before cutting into squares.  

 I posted the picture below to keep from getting dozens of posts asking, "What is Bits O Brickle"!

STUFFED PEAR SALAD

18 gingersnaps, crushed

1/2 cup crushed pineapple, well drained
8-oz pkg cream cheese
2 tbsp mayonnaise
8 canned pear halves
8 lettuce leaves
1/2 cup sugar
3 tbsp lemon juice
1/2 cup orange juice
1 egg, beaten
1/2 cup whipping cream, whipped
1/3 cup finely chopped pecans, optional

In a medium mixing bowl, combine the gingersnaps, pineapple, cream cheese, and mayonnaise. Place each pear half on a lettuce leaf on the serving platter. Stuff the pear halves with the gingersnap mixture and chill while preparing the remaining ingredients.

In the top of a double boiler, mix together the sugar, lemon juice, orange juice, and egg. Cook over hot water until thickened. Remove from heat and allow to cool. When the mixture is cooled, mix with the whipped cream. Pour over the stuffed pears before serving. Sprinkle tops with the finely chopped pecans, if desired.

 I did not have a picture of this recipe so used this little cartoon "stuffed" pear.

HOMEMADE COOKED MAYONNAISE

This is another old recipe from my childhood in Southern Indiana.

2 cups sugar
1 tsp prepared mustard
2 tbsp flour
1 tsp salt
1 tsp pepper
3 eggs, lightly beaten
2 tbsp butter
1 cup vinegar
1 cup boiling water

In a large saucepan, stir together the sugar, salt, pepper, and flour; add mustard. Add the butter and vinegar; stir to moisten. Add 1/4 cup of the boiling water and stir. Turn heat to low and add the eggs. When eggs are mixed in well, slowly add the remaining boiling water and increase the heat to boiling. Boil for 5 minutes, stirring occasionally. Makes one quart of mayonnaise and may be kept in the refrigerator indefinitely.

file photo used for reference only.

HAM LOAF WITH MARMALADE

This is a recipe from one of my mother's PTO friends when I was a kid in school (in the 1950s, but don't tell!) Both this lady and my mother have been gone for years but we still enjoy many of the foods they used to make.

1 1/2 cup herb seasoned stuffing
2 cups milk
1 1/2 lb ground pork
1 1/2 lb ground ham
1/2 cup chopped onion
1/4 tsp salt

Soak the stuffing in the milk for 5 minutes. Add the ground pork, ground ham, onion and salt. Pack lightly into a loaf pan. Bake at 350 degrees for 1 hour and 15 minutes. Spoon off the drippings.

TOPPING:
1 cup orange marmalade
2 tbsp cider vinegar
1 tsp dry mustard
1/4 tsp cinnamon

Combine all topping ingredients in a small bowl until well blended. Spread over the hot ham loaf and return loaf to the oven. Bake another 10 minutes. Let loaf stand for about 10 minutes before cutting.

file photo

ZUCCHINI APPETIZERS

This is an old recipe from my Southern Indiana days many years ago.

3 cup shredded zucchini
1 cup Bisquick
1/2 cup chopped onion
1/2 cup Parmesan cheese
1/2 tsp salt
1 tsp oregano
dash of black pepper
1 clove of garlic, minced
1/2 cup oil
4 eggs, beaten

Mix all ingredients together in a large bowl. Spread mixture in a 9 X 13-inch baking pan that has been lightly greased. Bake at 325 degrees for 25 minutes or until golden brown. Cut into squares then cut each square in half diagonally.

Ready to be cut into triangles

HONEY MUSTARD COLESLAW

This recipe is from an old Southern Indiana newspaper clipping.

4 cups shredded cabbage
1 cup shredded carrots
1/4 cup sliced green onions
1/4 cup cider vinegar
3 tbsp honey mustard
1 cup mayonnaise
1 tsp poppy seeds
2 tsp sugar
salt to taste
pepper to taste

In a large mixing bowl, combine the shredded cabbage, carrots, and green onions; toss well to mix. In a small bowl, blend the vinegar, honey mustard, mayonnaise, poppy seeds, sugar, salt and pepper. Whisk until smooth. Pour the dressing over the cabbage mixture and season with salt and pepper. Chill several hours before serving.

 

file photo for reference only.

CRANBERRY RELISH MOLD

This recipe was given to me by my late Aunt Oweedah (Sissy) Butcher who was a very good cook.

1 can (9-oz)  (crushed) pineapple

1 cup fresh ground cranberries

1 pkg (3-oz) cherry Jell-O

1 small unpeeled orange (seeds removed), ground

1/2 cup sugar

1 tbsp lemon juice

1 cup chopped celery

1/2 cup chopped nuts

Drain pineapple, reserve syrup and add water to make 1/2 cup. Dissolve jello and sugar in 1 cup hot water. Add syrup and lemon juice. Chill until partially set. Add fruits, celery, and nuts. (If you put cranberries, celery and orange in food processor it does better job.) Pour into a 5 cup ring mold and chill overnight. Dip in water and turn out on a plate to serve.

front cover of my family cookbook

OLD FASHIONED EASY FRUIT PUNCH

1 can (6-oz) frozen orange juice

1 can (9-oz) frozen lemonade
2 pkgs. unsweetened cherry Kool-Aid
1 1/2 cups sugar
10 cups water

Put dry Kool-Aid and sugar into a large bowl. Add 2 cups of the water and stir until the Kool-Aid powder and sugar are melted. Add remaining water, frozen orange juice concentrate and frozen lemonade concentrate. Stir until juices are dissolved. Chill until serving time. Serve in a pretty punch bowl and float thin slices of fresh orange and lemon on the punch, if desired.

Note: File Photo for reference only.

APRICOT SURPRISE SALAD

This recipe is from an old community cookbook.

2 pkgs (3-oz each) apricot gelatin
2 cups boiling water
2 cups cold water
2 bananas, cut up
1 (#2) can crushed pineapple, well drained
1 cup miniature marshmallows

Add the gelatin to the hot water and stir until gelatin is dissolved. Add the marshmallows to the hot gelatin mixture and stir until the marshmallows are dissolved. Add the cold water, bananas, and crushed pineapple. Stir to blend well. Pour into a 9 x 13-inch dish and refrigerate until firm.

TOPPING:
1/2 cup sugar
1 cup pineapple juice
1 egg, slightly beaten
2 tbsp flour
3-oz cream cheese
2 tbsp butter
1 envelope dessert topping mix

In a medium saucepan, cream together the sugar, butter, and egg; add the flour and pineapple juice. Cook the mixture over low heat until thickened. Remove from heat and add the cream cheese. Allow to cool. Whip the envelope of dessert topping mix according to the package directions, fold into the topping mixture. Spread topping over the gelatin. 

file photo for reference

AMISH CORN BAKE

This is a recipe used by the old order Amish in Indiana for many years.

2 eggs, separated
1/2 tsp salt
3 cups uncooked kernel corn
1/4 tsp black pepper
3/4 cup milk
1/2 cup cracker crumbs
1/2 cup sour cream
1/4 tsp salt
2 tbsp melted butter
2 tbsp chopped pimento

Note: You could use frozen whole kernel corn.

Beat the egg yolks and combine with the corn, 1/2 tsp salt, black pepper, and milk. Blend well and pour into a buttered 2-quart casserole dish. Beat the egg whites until stiff and gently blend in the sour cream. Fold the sour cream mixture into the corn mixture. Sprinkle the top with the cracker crumbs that have been mixed with the butter. Dot top with the chopped pimento. Bake 1 hour at 350 degrees.

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