MY LATE MOM'S BAKED HAMBURGERS

1 lb ground beef

1 egg

salt and pepper to taste

1/4 cup evaporated milk

Mix the above ingredients together and shape into patties. Place in baking dish.

Sauce:

1/4 cup chopped onions

1 cup catsup

1/4 cup water

2 tbsp brown sugar

1/2 tsp salt

1/2 tsp pepper

1 tbsp vinegar

2 tbsp Worcestershire sauce

1/2 tsp mustard

Mix sauce ingredients together and pour over the patties.

Bake at 350 degrees for around 20 to 30 minutes, until hamburgers reach your desired doneness.

file photo - not this exact recipe

SUPER HERO SANDWICHES

Loaf of French bread, cut in half lengthwise

Margarine
3 tbsp mayonnaise
10 slices boiled ham
10 slices deli roast beef
10 slices salami
10 slices American cheese
10 slices Swiss cheese
3 tbsp French dressing
2 tomatoes, sliced thin
6 to 8 lettuce leaves
1 cup creamy coleslaw, optional

Spread the cut side of the bread halves with margarine. Spread mayonnaise on one half of the bread and the French dressing on the other half. Line bottom half of bread with lettuce leaves. Layer the meats and cheeses atop the lettuce. Top meats and cheeses with the slaw, if using. Add top half of the bread. Cut into 4 equal pieces, securing each with a long toothpick. Remove toothpicks before eating.

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COFFEE CRUMB CAKE

 

2 cups sifted flour

1 tsp salt
1/2 cup sugar
2 tsp baking powder
1 egg, beaten
1 cup milk
1/3 cup oil

Preheat oven to 375 degrees.

Mix and sift flour, salt, sugar, and baking powder. Make a well in center of mixture and put in egg, milk and oil. Stir only enough to dampen all the flour mixture. Pour into a square baking pan that's been greased.

Topping:
1/4 cup flour
1/2 cup sugar
1 tsp cinnamon
2 tbsp butter

Mix flour, sugar, and cinnamon in a small bowl. Cut in butter. Sprinkle topping on top of batter. Bake for 35 minutes at 375 degrees.

Note: A quick, easy coffee cake that's not overly sweet.

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POULET AUX PEACHES

This recipe is from my late mother's 'The Workbasket' magazine collection. This recipe was in the August 1970 book.

2 1/2 to 3 lb broiler-fryer chicken
1 1/4 cups corn flake crumbs
1/4 cup butter or margarine
1/4 cup finely chopped onion
1/2 cup finely diced celery
1 can (3 or 4 oz) sliced mushrooms
1/4 tsp salt
1/2 tsp poultry seasoning
heavy duty aluminum foil
8 canned cling peach halves

Melt butter in medium-size saucepan. Add onion and celery; cook until tender, but not brown. Add mushrooms with liquid, salt and poultry seasoning; bring to a boil. Remove from heat; add crumbs and toss lightly. Stuff and truss chicken. Place chicken in center of a 24-inch length of heavy-duty aluminum foil. Brush chicken with additional melted butter. Make double fold of foil over breast and at each end. Place in shallow roasting pan. Roast in a hot oven, 450 degrees, for 20 minutes per pound. Open foil and flatten in pan. Place drained peaches, cut side up, on foil around chicken. Roast 20 minutes longer to brown chicken and heat peaches. Place chicken on heated platter; garnish with peach halves. Makes 4 to 5 servings.

A collection of old WORKBASKET Magazines

MIDWESTERN-STYLE PERSIMMON PUDDING

 

2 cups persimmon pulp

2 cups sugar
3 eggs
1 1/2 cups buttermilk
1 tsp soda
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup milk
1/2 stick melted butter
1/4 tsp vanilla

Preheat oven to 325 degrees.

Combine pulp, eggs, and sugar, blending well. Combine buttermilk and soda; add to the pulp mixture and blend in. Sift together flour, baking powder, salt and cinnamon; add to mixture. Melt butter in pan and add to mixture with milk and vanilla.

Grease a 9x13-inch pan with butter. Pour pudding batter into pan and bake at 325 degrees 45 minutes to one hour.

Garnish with whipped cream, if desired.

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NINA'S SUGAR COOKIES

 

1 cup margarine

1 cup vegetable oil
1 cup powdered sugar
1 cup granulated sugar
2 eggs
4 cups flour
1 tsp cream of tartar
1 tsp baking soda
1 tsp vanilla

Preheat oven to 400 degrees.

Mix margarine, oil, sugars, and eggs together in a large mixing bowl. Sift flour, cream of tartar and baking soda together. Add to the egg mixture and mix well. Mix in the vanilla. This dough will be very sticky. Divide into 3 equal parts and make into rolls. Put into freezer and allow to freeze. Remove from freezer and slice into 1/4-inch thick slices. Sprinkle with colored sugars, if desired. Bake on a ungreased cookie sheet at 400 degrees for 10 minutes.

Yield: 6 to 7 dozen

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ROASTED SQUASH SOUP

1 (2 1/2-lb) butternut squash

1 cup chopped onion
1 tsp rubbed sage
Pinch ground allspice
2 tbsp butter
4 cups chicken broth
1 small tart apple, peeled and chopped
1 1/2 tsp lemon juice
Black pepper to taste
Topping:
1/3 cup sour cream
1/2 tsp lemon juice
1/4 tsp grated lemon peel

Preheat oven to 400 degrees.

Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a greased baking dish. Bake uncovered at 400 degrees for 50-60 minutes or until tender.

When squash is cool enough to handle, scoop out the squash insides; place in a bowl and mash. Set mashed squashed aside.

Melt butter in a large saucepan and saute' onion, sage, and the allspice until onion is tender. Add the broth and apple; bring to a boil. Reduce heat to low, place lid on saucepan and simmer until the apple is tender, about 8 minutes. Add the squash and simmer another 5 minutes. Cool to lukewarm.

Process the mixture in batches in a food processor or blender until smooth; return to the pan. Add lemon juice and pepper; heat through.

Combine the topping ingredients and place a dollop on each serving.

Yield: 6 servings

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ORANGE-WALNUT BREAD

3 cups all-purpose flour

1 1/2 cups coarsely chopped walnuts
1 1/4 cups sugar
1 1/2 tsp salt
shredded peel of 1 orange
5 tsp double-acting baking powder
3 eggs
1 1/2 cups milk
1/3 cup salad oil

Preheat oven to 350 degrees.

In a large bowl, with fork, mix flour and walnuts, sugar, salt, orange peel, and baking powder. In a small bowl, with fork, beat eggs slightly; stir in milk and salad oil. Stir into flour mixture just until flour is moistened. Pour batter into a 9x5" loaf pan. Bake one hour and twenty minutes or until bread pulls away from sides of pan. Cool in pan on wire rack for ten minutes; remove from pan and cool completely on rack. Makes one loaf of bread.

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ORIENTAL FLANK STEAK

Not sure if this is a vintage recipe but it is one, I have had for years. I got it from an old yellowed copy in my late mother's recipe shoe box!

1 flank steak, approximately 1 1/2 lbs

3/4 cup of your favorite barbecue sauce
3 tbsp soy sauce
1/4 cup green onion slices
2 tbsp toasted sesame seeds
1 garlic clove, minced
1/4 tsp ground ginger

Score steak on both sides with a sharp knife. Mix all ingredients, except steak, in a small bowl; pour over steak. Cover and marinate in the refrigerator 7 or 8 hours or overnight; turning once. To cook steak, remove from marinade and place on a broiler pan or grill that has been sprayed with nonstick cooking spray. Broil or grill over hot coals for approximately 20 minutes or until of desired doneness. Brush with barbecue sauce about half way thru the cooking time. To serve steak, carve across the grain into thin slices.

Yield: 4 to 6 servings.

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MARATHAS CHOCOLATE CAKE

1/4 lb butter

1/2 cup shortening
1 cup water
4 tbsp cocoa
2 cups sugar
2 cups flour
2 eggs, beaten
1/2 cup milk
1 tsp vanilla
1/2 cup pecans

Preheat oven to 325 degrees.

Mix butter, shortening, water, and cocoa in pan and bring to a boil. In bowl, mix sugar and flour. Pour liquid mixture over dry ingredients and ten add eggs, milk, vanilla, and pecans. Cook in a greased and floured loaf pan 20 to 30 minutes at 325 degrees.

ICING
1 1/4 lb butter
4 tbsp cocoa
4 tbsp milk
1 tsp vanilla
1 box powdered sugar

Five minutes before cake is done start the icing. Melt butter, cocoa, milk in pan. Add vanilla and powdered sugar. If you want you can mix in 1/2 cup pecans. Ice cake while it is hot.

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RED CABBAGE AND APPLE SLAW

This slaw is better if made and refrigerated at least 1 hour in advance of serving time.

3/4 cup mayonnaise
1 tbsp sugar
2 tbsps white vinegar
1 tsp salt
1 tsp celery seeds
1 tsp Dijon mustard
dash of pepper
1 small head red cabbage, shredded finely
2 medium Granny Smith apples, cored, sliced thin
1/3 cup finely chopped fresh parsley
Large lettuce leaves to line bowl

Mix the mayonnaise, sugar, vinegar, salt, celery seeds, mustard and pepper together until well blended and smooth.

Lightly mix the cabbage, apples, and parsley together in a large bowl; fold in the dressing mixture until well combined.  Cover and refrigerate at least 1 hour.

To serve line serving bowl with large lettuce leaves and place the slaw into the bowl.

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MINTED TEA NECTAR

 This drink was served to an acquaintance on a Florida vacation in the late 1950s.

3 cups cold water
2 tablespoons instant tea
3 tablespoons sugar
1 cup apricot nectar, chilled
fresh mint leaves, bruised or 1/4 teaspoon mint extract
Limeade cubes*

Mix tea and sugar together with the water, stirring until completely dissolved.  Blend in the apricot nectar and mint.  Let stand about 10 min,; remove and discard mint leaves.

To serve pour tea mixture over limeade cubes in glasses and garnish with additional springs of mint.  Serve at once.

*Limeade cubes: Take one 6-oz. frozen limeade concentrate and mix with water according to directions on container; pour into refrigerator tray with dividers and freeze.

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HEARTY BEEF STEW WITH TAPIOCA

Not exactly vintage but getting there. Do you remember your first crock-pot and some of the delicious things you made?

2 lbs stew beef, cut into 1-inch cubes

5 carrots, cut in 1-inch pieces
1 large onion, cut in chunks
3 stalks celery, sliced
1 large size can tomatoes
1/2 cup quick-cooking tapioca
1 whole clove (or 1/2 teaspoon ground clove)
2 bay leaves
salt and pepper to taste

Trim all the fat from the meat.  Put all ingredients in CROCK-POT.  Mix thoroughly.  Cover and cook on Low 12 hours. (high: 5 to 6 hours.)

This is an old recipe that came from this book I got with my first crockpot in the 1970s.

FLAKY OAT PASTRY CRUST

This recipe is one my mother got from a March 19, 1961 GRIT newspaper.

1 cup sifted all-purpose flour
1 tbsp sugar
1/2 tsp salt
1/2 cup rolled oats, quick or regular is okay
1/2 cup solid shortening
2 to 3 tbsp cold water

Sift the flour, sugar, and salt into mixing bowl and stir in the rolled oats.  Using a pastry blender or two knives cut the shortening into the flour mixture resembles coarse meal.  Sprinkle water, starting with one tablespoon and adding more as needed, tossing with a fork until the particles stick together when pressed lightly.  Shape the dough into a small flat patty and roll on a lightly floured board to a 1/8-inch thickness.

Place the pastry into a 9-inch pie pan or dish and trim 1-inch beyond the edge.  Turn edges under and flute using fingers.  Using the tines of a fork, prick the sides and bottom of pastry.  Set in refrigerator and chill 20 to 30 minutes.

Preheat oven to 425 degrees.

Place shell in 425 degree oven and bake 12 to 15 minutes or until lightly browned.  If crust starts to bubble, gently poke bubbles with fork tine.  Cool shell before filling with your favorite pie filling.

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BOB'S CHICKEN CACCIATORE

Another old Indiana recipe, this one from Indianapolis.

1/4 cup flour
4 bone-in chicken breast halves
2 tbsp olive oil
1/4 lb fresh mushrooms, sliced
1 medium onion, sliced thin
1 clove of garlic, minced
1 can (14 1/2-oz) diced tomatoes, do not drain
3/4 cup frozen pearl onions, thawed
1/2 cup chicken broth
3 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp dried thyme
couple twist of freshly ground black pepper
1 bay leaf
1/2 cup whole pitted ripe olives
Hot cooked spaghetti

Place the flour in a large resealable plastic bag; add the chicken and shake to coat.

Heat the olive oil in a large skillet, add the chicken and brown on both sides.  Remove chicken and place in a lightly greased 9 x 13 x 2- inch baking pan or dish.

Add the mushrooms, onion, and garlic to the large skillet and cook, stirring, until they are tender.  Add the tomatoes, pearl onions, broth, tomato paste, basil, salt, oregano, thyme, pepper, and bay leaf.  Bring the mixture to a boil and pour over the chicken in the baking dish.  Cover pan or dish with foil, place in preheated oven and bake for 45 to 50 minutes or until juices run clear.  Add the olives and bake another 10 to 15 minutes.  Discard bay leaf before serving with the hot spaghetti.

Yield: 4 servings

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MARBLED MACARONI

This old recipe came with the following recommendation: "Unexpected company and not quite enough to go around?  One can of luncheon meat (SPAM) and a package of macaroni can come to the rescue and your guests will think you planned your meal that way."  Your company will think you planned to serve SPAM?  Somehow I doubt it!

1 10-oz can condensed cream of celery soup
1 tsp Worcestershire sauce
8 ounces elbow macaroni (uncooked)
1 8-oz can tomato sauce
1 tablespoon flour
1 12-oz can luncheon meat
dash pepper
1/4 cup finely chopped onion
dash paprika
1/2 cup shredded American cheese
buttered breadcrumbs
1/4 cup chopped green pepper

Cook macaroni in boiling salted water until tender, about 7 minutes. Drain. Blend together tomato sauce with flour.  Cook until thick, stirring constantly. Combine tomato mixture, meat which has been cut in 1/4-inch squares, onion, green pepper, Worcestershire sauce and pepper.  Stir soup until smooth then mix lightly with macaroni.  Spread half of macaroni mixture in greased 9-inch square baking dish. Cover with meat sauce, then with remaining macaroni mixture. Sprinkle with cheese, then with buttered breadcrumbs and paprika. Bake in moderate oven (350) 35 to 40 minutes.  Makes 4 to 6 servings. 

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AUNT BEA'S PECAN PIE

Note: I have not made this recipe as it was given to me since I became diabetic, however, I so hope to try it with some diabetic revisions one of these days.  Here is the original.

3 eggs slightly beaten
2/3 cup Karo light or dark corn syrup
1 cup sugar
2 tbsp. Mazola margarine, melted
4 tbsp evaporated milk
1 tsp vanilla
2 tbsp. flour
1 1/2 cups pecans
1 unbaked pie shell

In a large bowl, stir together all the ingredients except the nuts and shell until well blended.  Stir in the nuts. Pour into the pie shell and bake 350 degrees for 50-55 min. or until knife comes clean.

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SOUR CREAM CUCUMBERS

3/4 tsp. salt

1 tbs. sugar
2 tbs. cider vinegar
1 cup commercial sour cream
2 cups chopped chives or grated onions
1 tsp. celery seed
1 tbs. dill seed or 2 tbs. chopped fresh dill
2 cucumbers, scrubbed and sliced thin, rind and all

Prepare the dressing by combining the salt, sugar and vinegar.  Add the sour cream and stir until smooth.  Toss in chives or onions, dill and celery seed and finally the sliced cucumbers.  Chill, and serve in small salad bowl or sauce dish.

I have never made this recipe so I cannot recommend it one way or the other.

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PINEAPPLE FLUFF CAKE

I got this recipe in the 1960s from a lady who got it in Houston, Texas in 1939.

6 eggs, separated
1/4 tsp salt
3/4 cup sugar
3/4 cup sugar, again
1 tbsp lemon juice
1/2 cup pineapple juice (unsweetened)
1 1/2 cups flour
1 tsp baking powder

Preheat oven to 325 (moderate) degrees. Set out an ungreased 10-inch angel-cake pan.  Beat the egg whites with the salt to form moist, glossy peaks.  Gradually beat in the first 3/4 cup sugar.  Beat egg yolks and the other 3/4 cup sugar until thick; add lemon and pineapple juices; beat until sugar is dissolved.  Add flour sifted with baking powder.  Fold in egg whites.  Bake in the angel-cake pan for 1 hour.  Invert pan to cool.  Frost with whipped cream or seven-minute frosting.  Trim with maraschino cherries, nuts, and/or coconut for a festive cake.

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MARY'S TUNA CASSEROLE

This is a recipe my husband's cousin's wife used to bring to family reunions 40 years ago.

1 small pkg noodles
2 cans tuna (drain oil)
1 can cream of mushroom soup
1/2 can milk
1/4 cup chopped onion
2 tbsp butter or oleo
3 cups grated cheddar cheese
2 cups crushed potato chips

Saute onion in butter until done.  Remove from heat.  Mix soup and milk until creamy.  Add soup and drained tuna to onion.  Mix and simmer about 5 minutes.  Cook noodles per package directions and drain.  Put half the noodles in a baking dish.  Pour half the tuna mixture over the noodles.  Put half the potato chips and then half the grated cheese.  Repeat layers.  Bake at 375 degrees until cheese is melted.

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HIBACHI CHICKEN KABOBS

This is a recipe from a small "Fresh Mushroom Cookbook" from 1967.  This is exactly as written.

Total elegance is achieved in at-the-table hibachi cooking.  This charming Oriental manner of serving is really quite simple.  The most important thing is pre-planning.  Prepare kabobs in advance, place on decorated trays.

4 whole chicken breasts, boned
3/4 cup shoyu (soy) sauce
3/4 cup semi-sweet sherry
2 teaspoons brown sugar
1/2 teaspoon ginger powder
40 small to medium mushrooms
20 cocktail onions
2 red bell peppers, cut in squares

Cut boned chicken breasts into 1-inch cubes, making about 40 cubes.  Combine soy sauce, sherry, sugar, and ginger in a saucepan and bring to a boil.  Simmer until reduced about 1/4.  Cool and add chicken.  Marinate at least an hour.  Using bamboo skewers which have been soaked in water to prevent burning, thread a chicken cube, a mushroom, an onion, a piece of pepper, a mushroom and a chicken cube.  Just before grilling, brush each skewer with sauce and grill on hibachi until lightly browned, turning once.  20 servings.

file photo for reference only - not this exact recipe

NO BAKE PEANUT BUTTER COOKIES

This is an old handwritten recipe from my late mother's recipe files. I remember her making these cookies for a school function when I was in high school in the 60s. They were so good my Home Economics teacher asked me to bring her the recipe!

1 egg
2 cups powdered sugar
1/2 tsp vanilla
1/3 cup peanut butter
1 tbsp butter, softened
3/4 cup chopped spanish peanuts

Beat egg and add 1 cup of the powdered sugar and the vanilla. Add the peanut butter and butter then the last cup of powdered sugar. Shape mixture into balls and roll in the chopped peanuts. Use the blender to chop up the nuts.

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PRESERVE PASTRIES

This is another old recipe of my late mother's.  To the best of my memory, it is from the 1950s or 60s.

Pastry Shells:
1 3/4 cups sifted all-purpose flour
1/2 tsp. salt
1 small pkg. (3-oz.) cream cheese
1/2 cup solid shortening
2 tbs. water

Sift together the flour and the salt.  Beat cheese (room temperature) and shortening until smooth; blend into flour mixture until crumbly.  Add water as needed to moisten; press particles together into a flat patty.  Chill.  Roll on lightly floured board to 1/8-inch thickness.  Cut and fit into pans of desired size.  Prick bottom of crust with fork.  Bake in a hot (400 degrees) oven until done and lightly browned, 6 to 15 minutes depending on size of the pans you use.  Cool on wire rack.

Cheese Filling:
1 pkg. (8-oz.) cream cheese
1 tbs. orange or lemon juice
1 tsp. vanilla
2 tbs. milk
1 tsp. preserves of your choice

Combine the filling ingredients until well blended.  Fill pastry shell/shells 2/3 full with cheese filling.  Chill until set.

To Top Off:
Commercial peach, apricot, plum, raspberry, strawberry, or pineapple preserves

Just before serving, remove pastries from refrigerator and top with preserves of your choice.

File photo for reference only - not this exact recipe.

CABBAGE AND GROUND BEEF DISH

As I have said repeatedly, I love these old recipes.  When I was a child, my dad planted 3 or 4 gardens.  He loved to garden, he loved having the vegetables, and he loved giving to others.  For many years he was the local township trustee.  Part of his job was giving out subsidies to those who qualified.  He often gave them what the county allowed then sent them home with bags of his garden produce.  The one vegetable I anxiously awaited was the large cabbages.  I think I like cabbage anyway you can prepare it!  Almost every time I buy a head of cabbage I think about the large ones dad grew in his gardens. I love the boiling water measurement in this old recipe.

1 small head of green cabbage, cut in chunks
tea kettle of boiling water
1 onion, diced
1 lb ground chuck
1/4 cup raw rice (not instant)
1 can tomato soup
1 soup can of water

Place cabbage in a large pan or heat-proof bowl and pour the boiling water over it to wilt; drain.

Brown the ground chuck with the onion, adding salt and pepper to taste.  Cook until the meat is no longer pink, and the onion is tender; drain well.

Mix the drained cabbage with the ground beef/onion mixture.  Stir in the rice, tomato soup and soup can of water until mixed together well.  Pour into a greased casserole dish.

Bake, covered, at 350 degrees for approximately 1 1/2 hours.

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LEMON CRUMB PIE

This pie won an honorable mention in a national contest back in the 1960s.

1 tbs. grated lemon rind
1/2 cup lemon pulp and juice
1 1/2 tbs. butter
2 cups granulated sugar
3 beaten eggs
1/2 cup milk
2 cups soft bread crumbs
unbaked pie crust (2)
1 egg white
1 tbs. water

Grate 1 tbs. rind from 1 lemon.  Cut off and discard any remaining rind and all rind for 2 more lemons.  Grate pulp to make 1/2 cup pulp and juice.  Cream butter, gradually blend in 2 cups sugar.  Add beaten eggs, milk, grated lemon rind and pulp, and soft bread crumbs.  Pour into pastry-lined 9" glass plate; cover with top crust; slit top.  Bake at 450 degrees for 10 minutes.  Slightly beat egg white with the water; brush over the crust; sprinkle with sugar.  Bake 20 minutes longer at 375 degrees or until brown.  Yield: 1 nine-inch pie.

Note: Since I am diabetic and this not only contains sugar but also 2 cups bread, I have not made this pie.  I have heard, however, that it is very good.

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APPLE CINNAMON CRESCENT ROLLS

My grandson loves these. My daughter makes them for him often.

Filling:
2 apples, peeled and sliced
3 tbsp butter
4 tbsp brown sugar
1 tsp cinnamon
1 tube refrigerated crescent roll dough

Topping:
2 tbsp cinnamon
2 tbsp sugar
Butter for topping

To make the rolls:

Preheat oven according to crescent roll package directions.
Line a baking sheet with parchment paper and set aside.

In a large saute pan, place the butter, sliced apples, brown sugar, and cinnamon; bring to a simmer and allow to simmer 5 - 10 minutes over medium heat until apples are soft and butter and sugar are melted.

Peel crescent dough apart where dough is perforated. Divide the apple mixture equally among the individual dough pieces. Roll up gently or bring the three corners up over the apple mixture.

Place crescents on the prepared baking sheet and rub about 1 teaspoon of butter over the top of each roll.

Mix the topping cinnamon and sugar together and sprinkle evenly over the top of each roll.

Bake according to the package directions.

PINEAPPLE PUNCH

I'm not sure who named this old punch.  It is called pineapple punch, yet it has equal amounts of pineapple juice, orange juice, and lemon juice.  Have you ever used jelly in your punch? I never have, so obviously, I have not made this punch. As a diabetic, I stay away from punch. As a great-grandma, it has been many years since I made punch for occasions with my children.

3/4 cup granulated sugar
3/4 cup currant jelly
2 1/2 cups boiling water
3/4 cup pineapple juice
3/4 cup orange juice
3/4 cup lemon juice
1 1/2 cups ginger ale

Stir the sugar, jelly, and water until sugar and jelly are dissolved; cool.  Add the pineapple juice, orange juice, and lemon juice.  Pour the mixture over a block of ice in a punch bowl.  Just before serving, add the ginger ale.

Yield: 12 servings

Note: I do not change these old recipes, but I believe you stir the sugar, jelly and water in a saucepan until dissolved. Otherwise, you wouldn't need to cool.

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DREAM PIE

I think most of us have made these pies over the years but for anyone who hasn't, this is a quick and easy way to make a pie.  It does need to chill for at least 4 hours though so plan ahead.

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CHEESY HAM AND POTATO BAKE

Make this the day before as it needs to sit in refrigerator overnight before baking.

5 lb potatoes, peeled and cut-up for cooking
1 stick butter
1/2 cup evaporated milk
1 1/2 cup sour cream
1 lb cooked ham, chopped
2 cups shredded Swiss cheese, divided
2 tbsp finely chopped green onion, including leaves
salt to taste
freshly ground black pepper to taste

Boil the potatoes until tender; drain and mash with the butter and evaporated milk until smooth.  If potatoes are to dry add a little more milk.  They should be stiff but not dry. Add the sour cream, 1 cup of the cheese, the ham, salt and pepper.

Place the mixture into a greased 9 x 13 x 2-inch baking dish or pan; smooth the top.  Sprinkle the other cup of cheese and the green onion over the top.  Cover dish and refrigerate overnight.

Preheat the oven to 375 degrees.  Uncover potato/ham mixture and bake 30 minutes or until the cheese is melted and casserole top is lightly browned.

Yield:  Approximately 12 servings

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