SPAM'S 3 BEAN CASSEROLE

This is another recipe clipping from my late mother's shoebox collection. Was Spam part of your childhood meals? I remember my dad taking some Spam sandwiches is his black lunchbox.

Click on photo to enlarge for easier reading.

TENNESSEE HILLS POTATO AU GRATIN

4 or 5 large russet potatoes

3 large onions
2 cups milk
salt and pepper to taste
butter
flour
grated cheddar cheese

In large casserole, put layer of peeled and sliced potatoes using half the potatoes. Season with salt and pepper. Add a layer of half the onions. Dot with butter. Repeat the process with the other potatoes and onions. Pour milk to cover. Sprinkle lightly with flour. When almost done, top with grated cheddar cheese. Bake in a 350 degree oven for about an hour.

Serves 6 to 8.

 

File Photo

NUT ROLLS

This is a great old recipe I got from one of the sites I below to. I wish I could remember where but unfortunately I cannot. I am thinking it might be from the Olden Days of Christmas...or Handwritten Recipes page. I love coming across these old recipes that you know are delicious because the recipe has obviously been used many times.

Click on recipe for easier reading.

CREOLE CAULIFLOWER ON TOAST

This is the first recipe is this little JayC Food Stores 1982 booklet I found is some of my late mother's things.

1/3 cup chopped fresh onion
1/2 cup chopped green pepper
1/4 cup butter or margarine
3 tablespoons flour
2 1/2 diced fresh tomatoes
1 teaspoon salt
1/8 teaspoon black pepper
3 cups cooked cauliflowerets
Buttered toast

Saute onion and green pepper in butter or margarine until lightly browned, 10 minutes. Blend in flour. Add tomatoes, salt and black pepper. Stir and cook until of medium thickness. Add cauliflower. Serve on buttered toast. Makes 6 servings.

COCONUT CHEWS

This recipe is from one of my late mother's neighbors. I do not have a picture thus the silly coconut caricature below.

3/4 cup shortening (best to use 1/2 butter or margarine with the shortening)
3/4 cup confectioners' sugar
1 1/2 cups flour
2 eggs
1 cup brown sugar
2 tbsps flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 cup chopped walnuts or pecans, your preference
1/2 cup flaked coconut

Preheat oven to 350 degrees.

Cream shortening and confectioners' sugar together. Blend 1 1/2 cups flour into the creamed mixture. Press mixture into the bottom of an ungreased baking pan, 12x9x2-inches. Bake for 12 to 15 minutes. Mix together the eggs, brown sugar, 2 tablespoons flour, baking powder salt, vanilla, nuts and coconut. Spread the mixture over the hot baked layer. Bake another 20 minutes. While still warm, spread with the icing (recipe below) and let cool. Cut into bars about 3-inches by 1-inch. Makes 32 bars.

Orange-Lemon Icing: Mix 1 1/2 cups confectioners' sugar, 2 tablespoon butter that has been melted, 3 tablespoons orange juice and 1 teaspoon lemon juice until smooth.

clipart

WALNUT BUNDT CAKE

This recipe is from an old church cookbook.

1 cup soft shortening
3/4 cup milk
4 eggs, unbeaten
3 cups sifted cake flour
1 3/4 cups sugar
2 tsps baking powder
1 1/2 tsps salt
2 tsps vanilla extract
1 cup very finely chopped walnuts

Preheat oven to 375 degrees.

Into a large bowl sift flour with sugar, baking powder and salt. Drop in shortening and 2 eggs; pour in milk and vanilla. Beat 2 minutes at medium speed. Add 2 eggs, beat as before. Fold in nuts. Turn into greased Bundt pan or tube pan. Bake 1 hour. Cool 10 to 15 minutes before removing from pan. Cool. Make a glaze by combining 2 tablespoons light corn syrup and 2 teaspoons butter or margarine in a small saucepan. Boil 3 minutes but no longer. Place walnut halves or pieces on top of cake, if desired. Pour the boiled glaze over the top allowing to run down the sides. Note: This cake freezes well.

 File photo credited to veryveryquiet

MY MOM'S RECIPE FOR FUDGE NOUGUTS

I am always excited when I come across an old handwritten recipe of my late mother's. She has been gone several years and couldn't write for almost 2 years prior to her death. Finding this made my day!

It is hard to read on the crease. That says, "1 tsp vanilla".

SWEET POTATO AND PINEAPPLE CASSEROLE

This recipe is from an old acquaintance of my late mother.

4 tbsp butter
1 1/2 cups crushed pineapple, drained and juice reserved
3 cups sweet potatoes, cooked
1/2 cup brown sugar
salt to taste
1/8 tsp nutmeg
1/8 tsp ground cloves
1 cup reserved pineapple juice (add water if necessary to make a cup)
2 cups marshmallows

Melt butter; add pineapple. In a buttered casserole dish, place alternate layers of potatoes and pineapple/butter mixture. Sprinkle with the brown sugar, salt, nutmeg, and cloves. Pour the juice over the casserole. Bake in a moderate oven, 375 degrees, for 25 to 30 minutes. Add marshmallows. Leave in oven until marshmallows are brown.

file photo.

DOUBLE DELIGHT PEANUT BUTTER COOKIES

This recipe was cut from an old magazine.

1/4 cup dry roasted peanuts, chopped finely
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 roll (approx. 16 oz) refrigerated peanut butter cookie dough

Preheat oven to 375 degrees.

In a small bowl, mix peanuts, granulated sugar and cinnamon. Set bowl aside. In a second small bowl, stir together the peanut butter and powdered sugar until completely well blended. Shape mixture into 24 balls. Cut the roll of cookie dough into 12 even sized slices. Cut each slice in half crosswise and flatten slightly. Shape one piece of the cookie dough slices completely around one of the 24 balls you made. Cover the ball completely. Roll each covered ball in the peanut, sugar, cinnamon mixture. Gently pat the mixture completely onto the balls. On an ungreased cookie sheets, place the balls 2-inches apart. Grease the bottom of a small drinking glass and place into remaining peanut mixture. With the bottom of the glass flatten each cookie. Sprinkle any remaining peanut mixture on the tops of the cookies and press in lightly. Bake for 7 to 12 minutes at 375 degrees or until the edges are golden brown.

Note: File Photo

PAM'S EASY BUTTERMILK BISCUITS

 

4 1/2 cups self-rising flour

1 tsp baking powder
1/2 tsp salt
1 to 1 3/4 cups buttermilk

Coat an 11 1/2 x 15 1/2-inch baking pan with 3 tablespoons of vegetable oil. Mix together the flour, baking powder, and salt. Add the milk gradually to the dry mixture until the dough is moist and pliable. On a large sheet of waxed paper, sprinkle about 1 cup of flour. Lay the dough on the floured waxed paper and pat dough down to about 3/4-inches in height. Using a biscuit cutter or the rim of a glass, cut the biscuits from the dough. Transfer the biscuits to the prepared baking pan. Place a small pat of butter on top of each biscuit. Bake for 35 to 40 minutes at 375 degrees or until the tops of biscuits are a golden brown.

File Photo

SWEET AND SOUR POT ROAST

This recipe is from an old handmade cookbook from Southern Indiana.

1 chuck roast (approximately 3 1/2 lbs)

2 tbsps fat
2 onions, chopped
1 bay leaf
1 tsp salt
1/2 cup water
2 tbsps brown sugar
1/4 cup catsup
2 tsps vinegar

Brown meat in the fat. Add remaining ingredients. Cover and simmer 1 hour and 30 minutes.

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HOT COCOA

 1/2 cup sugar

1/4 cup cocoa (not hot chocolate mix)
dash of salt, optional
1/3 cup hot water
4 cups milk
3/4 tsp vanilla extract
Sweetened whipped cream, optional

In a medium saucepan, combine the sugar, cocoa, and salt; blend in the water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir for 2 minutes. Add milk; stir and heat to serving temperature. DO NOT BOIL! Remove from the heat and add vanilla. Beat with a rotary beater or wire whisk until foamy. Serve in cups or mugs topped with the sweetened whipped cream, if desired.

Options: For Christmas, use 1/2 tsp vanilla extract and 1/4 tsp peppermint extract. Top with miniature marshmallows and put a candy cane in the mug as a stirrer.

Instead of the sweetened whipped cream, use marshmallow cream.

Add a teaspoon of instant coffee granules into the hot water for a mocha-flavored hot chocolate.

 File Photo

VIRGINIA CORN FRITTERS

In memory of a "Dear Old Southern Mammy, Aunt Caroline". This recipe book is from 1922.

1 can corn,
1/2 cup milk,
1/2 cup dry and sifted crumbs,
1 tsp salt,
1 tsp baking powder,
1 egg well beaten,
1 tablespoon flour.

Chop the corn and add other ingredients in the order given. Drop from a tablespoon into hot, deep fat and fry until brown.

MARINATED CARROTS

This recipe is from an old church potluck.

2 lbs fresh carrots, peeled
1 lg. green bell pepper, sliced
1 large onion, sliced
1 can tomato soup, undiluted
1/2 cup olive oil
3/4 cup sugar
3/4 cup cider vinegar
1 tsp salt
dash of pepper

Wash and scrape carrots; cut into thick crosswise slices. Boil in water just until tender; drain well. Combine soup, olive oil, sugar, vinegar, salt and pepper. Bring to a boil until sugar is dissolved. Pour over carrots, green pepper, and onion. Cover and chill in the refrigerator. Good served hot or cold.

 File Photo

FUDGE AND NUT BROWNIE CAKE

This recipe was in a collection of recipes I found.

1/2 cup butter
1/2 cup dark corn syrup
1 cup semi-sweet chocolate chips
1/2 cup granulated sugar
3 eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts or pecans, your preference

Preheat oven to 350 degrees.

Grease and flour a one 9-inch cake round cake pan and set aside.

Combine the butter and corn syrup in a saucepan. Bring the mixture to a boil, stirring constantly. Add the chocolate chips and stir until melted. Remove from the heat. Add the sugar, eggs, and vanilla extract. Stir until thoroughly combined. Blend in the flour and the nuts. Pour the mixture into the prepared cake pan. Bake at 350 degrees about 30 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 10 minutes then turn out onto a wire rack to finish cooling. Make the glaze below and pour over the cooled cake.

GLAZE:

2/3 cup semisweet chocolate chips
2 tbsps butter
4 tbsps dark corn syrup
2 tsps milk
Chopped nuts for garnish, optional
Fresh berries for garnish, optional

In a saucepan, combine chocolate, butter, and corn syrup. Cook the mixture over low heat until the chocolate melts. Remove from the heat and stir in the milk. Pour glaze over cake while it is still on the wire rack (be sure to have a cookie sheet, waxed paper, or something under the rack to catch any drips. Let stand until glaze sets. Garnish with chopped nuts, if desired.

File Photo of a similar recipe.

GREEN BEAN AND BURGER BAKE

 

1 lb ground beef

1 1/2 oz pkg sloppy joe seasoning mix
1 cup water
6 oz can tomato paste
2 cans (16-oz each) French-style green beans, drained
1 jar (2 1/2-oz) sliced mushrooms, drained
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.

Brown ground beef in a large skillet; drain off all fat. Stir in the seasoning mix and water and cook until thickened. Add tomato paste. Cover the skillet, lower the heat to simmer and simmer for 10 minutes. Stir in the beans and mushrooms. Pour mixture into a lightly greased 2-quart casserole dish and top with the cheese. Bake at 350 degrees for 20 to 30 minutes until bubbly and heated through.

Yield: 6 servings

Note: File photo of a similar recipe.

UNBEATABLES

 

This recipe is from the 17th Annual Pillsbury Bake-Off Recipe Book pictured below. This is one of my older cookbooks, dated 1966. That makes this recipe 58 years old.

2 cups confectioners' sugar
1/2 cup Pillsbury's Best Flour (Regular, Instant Blending or Self-Rising*)
1/2 tsp baking powder
1/2 cup (3 to 4) egg whites
2 cups chopped Diamond Walnuts
1/2 cup chopped dried apricots

Oven 325                                                                        36 cookies
In mixing bowl, combine sugar, flour, baking powder and egg whites. Add walnuts and apricots; mix well. Drop by teaspoonfuls onto well-greased cookie sheets. Bake at 325 degrees for 15 to 18 minutes.
*For use with Pillsbury's Best Self-Rising Flour, omit baking powder.

Variations: Substitute 1 cup peanut butter pieces for the apricots.
Substitute 1 cup flaked coconut for the apricots. Add 1/8 tsp cinnamon and 1/8 tsp nutmeg with the flour.
Substitute 1 cup semi-sweet chocolate pieces for the apricots.

COCOA CAPPUCCINO MOUSSE

An old holiday ad from Hershey's & Eagle Brand.

Click on picture to enlarge for easier reading.

RHUBARD CRUNCH PIE

This recipe is from an old community cookbook from Indiana.

1 1/4 cups sugar
6 tbsps flour
1/4 tsp salt
1/2 tsp cinnamon
4 cups diced rhubarb
1 unbaked 9-inch pie shell
2 tbsps butter

Sift sugar with flour, salt, and cinnamon. Combine with rhubarb, tossing lightly to coat all the rhubarb. Pour into the pastry shell. Dot with butter.

Crunch Topping:

1/2 cup packed brown sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup butter

Blend brown sugar, flour, cinnamon, and butter until mixture resembles coarse crumbs. Sprinkle over rhubarb. Bake at 450 degrees for 15 minutes. Lower oven temperature to 375 degrees and bake for 40 minutes longer or until the rhubarb is tender and the topping is browned.

File Photo

ETHEL'S STUFFED GREEN PEPPERS

 

This recipe is from an old lady in the community where I grew up (many years ago).

1 1/2 lb ground beef
large onion
2 eggs, beaten
1 can whole kernel corn
bread crumbs to thicken
2 tsp Worcestershire sauce
1 tbsp steak sauce
salt and pepper to taste
6 to 8 large green peppers
tomato juice

Parboil peppers which have had seeds removed, until just tender. Stuff with ground beef mixture which has been previously sautéed and drained and mixed with eggs, corn, bread crumbs, sauces, salt and pepper. Cover with tomato juice in a large baking dish and bake at 350 degrees for 1 hour.

 File Photo

SWEET POTATO PIE

 

PEPPERMINT STICK CAKE

 

 

Click on picture to enlarge. You may still need a magnifying glass!

KELLOGG'S NACHOS CASSEROLE

This recipe is from an old Kellogg Company advertisement.

1 cup chunky taco sauce
1 can (4-oz) green chilies, chopped
1 lb ground beef
1/2 cup chopped onions
1/4 tsp ground cumin
1 cup refried beans
2 cups shredded cheddar cheese
1/4 cup water
4 cups corn flakes cereal
chopped tomatoes, optional
sour cream, optional
chopped green onions, optional
sliced black olives, optional

In a small bowl, combine taco sauce and chilies; set aside.

In a large frying pan, cook ground beef and onions until meat is browned. Drain off the drippings. Add cumin, beans, half the cheese, half the taco sauce mixture, and water. Pour half the corn flakes into a lightly greased 12 x 7 1/2 x 2-inch (2-qt) baking dish. Cover with the meat mixture. Top with remaining taco sauce mixture. Sprinkle with the remaining corn flakes.

Bake in a preheated 350 degree oven for about 25 minutes or until thoroughly heated. Sprinkle with remaining cheese. Bake just until the cheese melts. Garnish with chopped tomatoes, sour cream, chopped green onions and sliced black olives, if desired.

Yield: 6 servings.

File Photo

PRALINE WAFER DESSERT

This recipe is cut from a very old Keebler magazine advertisement.

45 Keebler Vanilla Wafers
1/2 cup flaked coconut
1/3 cup chopped pecans
1/3 cup brown sugar, packed
3 tbsps butter or margarine
1 pkg instant vanilla pudding mix
1 1/2 cups milk
1 cup heavy cream, whipped

Arrange 21 whole Vanilla Wafers in the bottom of a 9-inch springform pan. Cut a slight portion off of each remaining Vanilla Wafer forming a straight edge. Place those wafers, cut side down, around the edge of the springform pan lapping them slightly in a clockwise fashion.

Combine the coconut, pecans, brown sugar, and butter or margarine in a skillet. Cook over low heat, stirring constantly, until butter or margarine is melted. Continue to cook and stir until the mixture brwons lightly (about 5 minutes). Pour mixture onto a baking sheet to cool. When cool, break the coconut into coarse crumbles. Reserve 1/2 cup of the crumbles and set aside. Sprinkle the remaining crumbs over the Vanilla Wafer base.

Prepare pudding with milk as directed on the package. Fold in the whipped cream. Turn into the pan, spreading mixture gently to the edges of the standing wafers. Sprinkle the reserved crumbs over the top. Chill 4 hours or overnight. Cut into wedges to serve.

Yield: 6 to 8 servings.

Note: This is a great "make ahead dessert" for a busy day since it needs to refrigerate as long as overnight.

 Note: This is not this actual recipe but the closest picture I could find.

CARROT, APPLE, AND RAISIN SALAD

This recipe was popular in my childhood. To be honest, I hated it. I do not like raisins.

2 cups grated carrots
2 cups finely chopped apples
1/2 tsp lemon juice
1 cup raisins
1/4 cup chopped nuts
1/3 cup mayonnaise

After chopping apples, toss with 1/2 teaspoon lemon juice. Combine with the remaining ingredients, mix well. Sprinkle a few chopped nuts on top for garnish, if desired. Cover and refrigerate until serving time. Refrigerate any leftovers.

This is a Kraft Foods Photo

ETHEL'S WALDORF SALAD

 

2 cups diced unpared red apples

2 tbsp lemon juice
1/2 cup mayonnaise
1 cup thinly sliced celery
1/2 cup broken walnuts
1/2 cup seedless raisins
lettuce leaves for presentation

About 1 hour before serving time;
1. In a medium bowl, toss diced apples with lemon juice and 1 tablespoon of the mayonnaise. Refrigerate.
2. Just before serving, remove from refrigerator and add celery, rest of the mayonnaise, broken walnuts, and the raisins. Mix together well and serve on 4 salad plates. Place lettuce leaves on plate and top lettuce with the Waldorf salad.

Yields 4 servings.

 File Photo

GRANDMA WILSON'S ELEGANT RHUBARB PIE

This is a recipe from my late mother-in-law who was a very good cook up into her 80s. The photo is a NYT file photo.

1 1/2 cups sugar
2 tbsps flour
1/4 tsp salt
2 tbsps melted butter or margarine
1 egg, slightly beaten
3 cups rhubarb, cut into 1-inch pieces
Pastry for a two crust 9" pie

Cream together sugar, flour, salt, butter and egg. Spread rhubarb in the bottom of a pastry lined 9-inch pie pan. Spread the sugar mixture over the rhubarb and cover with a top pastry. Make slashes in crust for air to escape. Pinch edges together securely. Bake at 450 degrees for 45 minutes.

CHOCOLATE CHERRY SQUARES

This recipe is from an old Hershey's Grocery Store "Give-Away" Pamphlet.

1 cup all-purpose flour
1/3 cup butter or margarine
1/2 cup packed light brown sugar
1/2 cup chopped nuts
Filling (recipe below)
Red candied cherries, halved

Preheat oven to 350 degrees. In a large mixer bowl, combine the flour, butter or margarine, and brown sugar. Blend on low speed to form fine crumbs, about 2 to 3 minutes. Stir in the nuts. Reserve 3/4 of this crumb mixture for topping. Pat the remaining crumb mixture into an ungreased 9-inch square baking pan. Bake 10 minutes or until lightly browned. Meanwhile, prepare the Filling.

FILLING:

1 pkg (8 oz) cream cheese, softened
1/2 cup sugar
1/3 cup HERSHEY'S Cocoa
1/4 cup milk
1 egg
1/4 tsp vanilla extract
1/4 cup chopped red candied cherries

In a small mixer bowl, combine the cream cheese and sugar beating until fluffy. Add cocoa, milk, egg, and vanilla; beat until smooth. Fold in cherries. Spread mixture over the warm crust. Sprinkle with the reserved crumb mixture. Garnish with the cherry halves. Return to the oven and bake for 25 minutes or until lightly browned. Cool before cutting into squares. Store, covered, in the refrigerator.

File Photo for Reference Only

ALI'S SMOKY BEEF CHEESE BALL

I am a member of a facebook group, Olden Days of Christmas Town Recipes, Memories, and More. This is a recipe one of the members, Ali Van Arsdall posted a few years ago.  Delicious.

1947 COCONUT FLUFF CAKE

 This recipe is as old as I am!

HOMEMADE BISCUIT MIX

This old recipe was published by the Pork Industry Group, National Live Stock & Meat Board in 1978.

8 cups all-purpose flour
1/4 cup baking powder
4 tsp salt
1 cup lard* for soft wheat flour or 1 1/2 cups lard for hard wheat flour

Sift together the flour, baking powder, and salt. Cut lard into flour mixture with a fork or pastry blender until the mixture has a fine even crumb. Cover and store in the refrigerator until ready to use. This mixture will keep at least a month in the refrigerator. Yield: 10 cups biscuit mix.

TO MAKE BISCUITS:

Add 1/2 cup milk to 2 cups Homemade Biscuit Mix. Turn onto a lightly floured surface and knead gently for 1/2 minute. Pat or roll to 1/2-inch thickness and cut with a medium size cutter or lip of a water or juice glass that has been dipped in flour. Bake in a very hot oven (450 degrees) for 12 to 15 minutes or until brown. Yield: 10 to 12 biscuits.

*Solid shortening may be substituted for lard.

Note: This is a file photo.

OLD-FASHION BLUEBERRY PIE

This recipe is from an old 1958 pie cookbook. The abbreviations are directly from the old cookbook.

Pastry for 9-inch 2-crust pie
4 cups blueberries
2 tablesp. flour
1 1/2 tsp lemon juice
3/4 cup granulated sugar
1/4 teasp. nutmeg
1/8 teasp. salt
1/2 teasp. grated lemon rind
1/2 teasp. cinnamon
1 tablesp. butter

Preheat oven to 425 degrees.
Line 9-inch pie plate with pastry.

Combine the blueberries, flour, lemon juice, sugar, nutmeg, salt, lemon rind, and cinnamon together; place into the pastry lined pie plate.  Dot with the butter.  Place second pastry sheet over the blueberry mixture.  Turn top pastry under bottom pastry and flute to seal edges.  Cut some air vents in the top crust.

Bake pie for 15 minutes at 425.  Lower temperature if crust starts to get too brown and continue baking until pie is bubbly and berries are tender.

file photo

FESTIVE PINEAPPLE LIME MOLDS

This recipe is from the 1950s at least, probably older. Read to the end. You will enjoy the explanation about lime juice!

1 cup syrup from canned pineapple tidbits
1/2 cup water
1/3 cup white dinner wine
1/4 cup sugar
1 cup pineapple tidbits
1/2 cup chopped walnuts
1 package lime gelatin
2 tablespoons lime juice
dash salt
1 cup finely cut celery
green food coloring

Heat pineapple syrup and water to simmering; add gelatin and stir until dissolved. Remove from heat. Add wine, lime juice, sugar and salt; stir to dissolve sugar. Tint mixture a deep green with food coloring, if desired. Cool, then chill. When mixture begins to thicken, fold in pineapple, celery, and nuts. Spoon into 6 individual molds that have been rinsed with cold water. Chill until firm. Unmold on crisp salad greens and serve with mayonnaise or a fruit salad dressing. (When fresh limes are not available, use the juice that comes in the plastic lime containers. These are on most produce counters. Lemon juice is also sold the same way.)

It is suggested this is a good salad for holiday meals.
 

File clip art. I do not have a photo of this recipe.

CREAM FILLED CUPCAKES

This is a recipe from an old Iowa church cookbook.

2 1/2 cups unsifted flour
2 cups sugar
1 tsp baking powder
1/3 cup cocoa
1/4 tsp salt
2 eggs
1 cup vegetable oil
1 cup buttermilk
1 tsp vanilla
2 tsp baking soda
1 cup hot water

Preheat oven to 350 degrees.

Sift flour, sugar, baking powder, cocoa, and salt together into a large mixing bowl. Add eggs, oil, buttermilk vanilla, and baking soda that has been dissolved in the cup of hot water. Mix thoroughly. Line 36 muffin baking tins with cupcake liners. Fill each liner about 2/3 full. Bake in the 350 degree oven for 20 minutes or until done. Remove from oven and cool for 15 minutes. Fill with the filling below using a pastry bag with a large rosette tip attached. Force the cream into the center of the cakes. Frost with your favorite frosting, if desired.

CREAM FILLING:
1/2 cup sugar
1/3 cup milk
2/3 cup shortening
1/4 tsp salt
1 tbsp water
1/2 tsp vanilla
1/2 cup powdered sugar

Combine sugar, milk, shortening, salt, water, and vanilla in a mixing bowl and beat on high speed of electric hand mixer for 7 minutes. Add powdered sugar and continue to beat for another 5 minutes.

This is a file photo.

CARROTS A LA RITZ

This recipe is from an old PTA cookbook.

2 lbs carrots
3/4 to 1 stick butter, melted
1/2 lb Velveeta cheese, melted
1 tube Ritz crackers, crushed

Clean carrots, peel and slice. In a saucepan, cover the carrots with water, add salt to your taste, and boil carrots until soft; drain. Mix the butter and Velveeta cheese into the carrots. Pour into a very lightly greased baking dish. Top with the crushed crackers. Bake at 300 degrees until brown.

File Photo

CINNAMON-TOPPED APPLE MUFFINS

This is an old recipe I got from a lady in Tennessee years ago.

2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 cup coarsely chopped apples
1egg, slightly beaten
1 cup milk
3 tablespoons butter, melted
TOPPING:
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup chopped nuts

Sift flour, sugar, baking powder and salt together; add apples. Add egg, milk and butter, mixing just enough to moisten. Put in buttered muffin tins. Mix topping ingredients and sprinkle on top of muffins. Bake at 400 degrees for 15 minutes.

File Photo

PINEAPPLE FLAVORED POUND CAKE

 

1 cup shortening

2 cups sugar
2 cups sifted plain flour
5 large or 6 small eggs
5 tbsps pineapple juice

Preheat oven to 325 degrees.

Cream shortening and sugar together. Add eggs to sugar mixture, one at a time. Alternately add in flour and pineapple juice. Beat at low speed of electric mixer until creamy. Bake in a greased and floured tube, Bundt, or loaf pan until done; approximately 1 hour.

This cake is great sliced and topped with fresh berries.

Note: File Photo for reference only.

ZUCCHINI CHEESE CASSEROLE

This recipe is an old newspaper clipping--I have no idea what newspaper.

1 1/2 qts (6 cups) peeled, seeded, diced zucchini
2 eggs, beaten
1/4 cup evaporated milk
3/4 cup Ritz style cracker crumbs
6 tbsp melted butter or margarine
8-oz pkg shredded cheddar cheese

Preheat oven to 325 degrees.

Mix together all ingredients except one-half of the cheese. Pour mixture into a 9-inch square baking dish that has been lightly greased. Top with the remaining cheese. Bake at 325 degrees for 45 minutes or until zucchini is tender and casserole is bubbly.

file photo