VAL'S PEANUT BUTTER CINNAMON COOKIES

  

1 cup sifted flour

1/2 tsp salt
1 tsp cinnamon
1/2 tsp soda
1/2 cup soft oleo
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 cup creamy peanut butter
1 egg
1 tsp vanilla

Preheat oven to 350 degrees. Sift together flour, salt, cinnamon, and soda. Cream together the oleo, sugars, peanut butter, egg, and vanilla. Add the sifted dry ingredients to the creamed mixture. Mix together well. Drop by rounded teaspoonful onto greased cookie sheet and flatten with a fork. Baking time is approximately 12 minutes at 350 degrees.

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CARAMEL STAR BLONDIES

THIS IS A RECIPE FROM AN OLD BRACH'S STARS CANDY ADVERTISEMENT. THERE USED TO BE A CORNER CANDY STORE IN MY HOMETOWN. I LOVED GOING TO TOWN WITH MY PARENTS AND GOING IN THERE AND GETTING CHOCOLATE STARS.

14-oz Brach's Milk-Maid Caramels
1/3 cup evaporated milk
1 box yellow cake mix
3/4 cup melted margarine
1/4 cup evaporated milk
1 cup chopped nuts
12-oz bag Brach's Chocolate Stars

Melt caramel and 1/3 cup of the evaporated milk over medium heat. Let stand. In separate bowl, chop Chocolate Stars. In another bowl, combine cake mix, margarine, milk and nuts. Grease 9x13 pan. Spread half of dough in bottom of pan and bake at 350 degrees for six minutes. Remove pan from oven. Sprinkle chopped Chocolate Stars over crust. Pour caramel mixture over the layer of Stars. Spread remaining dough over the top. Bake 15 minutes at 350 degrees.

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CORN STUFFED GOLDEN BAKED PEPPERS

 I believe this is another recipe from an old 1970s "The Workbasket" magazine.

3 green bell peppers, cut in half vertically
1 jar (5-oz) sharp pasteurized process cheese spread
1 3/4 cups whole kernel corn, drained
1 tomato, chopped
1 cup soft breadcrumbs
2 tbsp butter, melted

Remove seeds from peppers then parboil for 5 minutes. Drain. Heat cheese spread in a saucepan over low heat; stir in the corn and tomato. Divide corn filling between the 6 pepper halves. Toss breadcrumbs with butter and use to top the corn filling. Bake at 350 degrees for 30-35 minutes.

FRESH BLUEBERRY PIE

This is an old recipe from Martin County, Indiana.

1 baked 9-inch pie shell
4 cups fresh blueberries
1 cup sugar
1/4 tsp salt
3 tbsp cornstarch
1/4 cup water
1 tbsp butter

Line the cooled pie shell with half the blueberries.  Cook remaining blueberries with the sugar, salt, cornstarch, and water over medium heat until thickened.  Remove from heat; add butter and cool.  Pour over the berries in the shell.  Chill until serving time.  Serve with whipped cream or Cool Whip, if desired.

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FRESH RHUBARB CAKE

1 1/2 cups brown sugar

1 egg
1 cup sour milk*
2 cups flour
1/2 cup shortening
1/4 tsp salt
1 tsp soda
1 tsp vanilla
1 1/2 cups raw rhubarb, cut fine
1/2 cup chopped nuts

Mix ingredients thoroughly and pour into a greased oblong pan. Combine 1/2 cup sugar, 1/2 teaspoon cinnamon, and 1 tablespoon butter. Sprinkle over batter before baking in a 350-degree oven for 40 minutes.

*buttermilk

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KRAUT STUFFED PORK AND SAVORY GRAVY

 I got this recipe many years ago from a coworker. I love sauerkraut and it is good for the digestive system, so I was hooked.

4 lb pork loin roast

3/4 cup drained sauerkraut

1/2 onion, chopped

Brown sugar to taste, optional

Preheat oven to 350-degrees.

Split the roast lengthwise almost, but not quite, all the way through.

In a small bowl, combine the sauerkraut, onion and a touch of brown sugar to suit your taste. I don't need my kraut sweetened so I usually omit. Spread the mixture evenly inside the roast and tie or pin to hold together.

Bake at 350 degrees 2 1/2 hours or until done to suit you. Always be sure your port is fully cooked.

Savory Gravy:

Roast drippings

1/2 onion, chopped

1 tsp caraway seed

1/2 cup water

1 can celery soup

1/2 to 1 tbsp horseradish, according to taste

1 tsp mustard

In a saucepan, dilute the celery soup with the water. Add the remaining ingredients, stirring or whisking to smooth. While stirring, bring to a boil over medium-high heat. Cook until desired consistency. Serve with the roast.

file photo for reference - not this exact recipe

COCONUT MUFFINS

This is not technically a vintage recipe but it is an old one. I have had it so long I have no idea where I got it.

2 cups flour
1 cup sugar
2 tsp baking powder
1/2 cup frozen coconut, thawed
2 large eggs, lightly beaten
8-oz plain yogurt
1/2 cup butter, melted
1/4 tsp coconut extract

Combine the flour, sugar, baking powder and coconut in a large bowl and make a well in the center of the mixture. Combine the remaining ingredients and pour into the well. Stir just until moistened. Spoon into a lightly greased or paper-lined muffin pan, filling 3/4 full. Bake at 375 degrees for 25 minutes. Remove from pans immediately.

Yield: 1 dozen

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CHICKEN AND STUFFING PIE

Crust:

1 pkg (8-oz) herb stuffing mix

3/4 cup chicken broth

1/2 cup butter, melted

1 egg, beaten

Filling:

1 can (4-oz) mushrooms, drained but reserve liquid

2 tbsp all-purpose flour

1/2 cup chopped onion

1 tbsp butter

1 can (10-oz) chicken gravy mix OR 1 (12-oz) jar

1 tsp Worcestershire sauce

1/2 tsp thyme

3 cups cubed, cooked chicken

1 cup fresh or frozen peas

2 tbsp diced pimento

1 tbsp parsley flakes

4-oz sliced Colby or American cheese

Mix crust ingredients together in a medium bowl then press into a greased 10-inch pie plate. Set aside.

Combine the mushroom liquid with the flour in a small bowl and set aside.

In a saucepan, sauté the mushrooms and onion in butter. Stir in all remaining ingredients except cheese. Heat thoroughly then turn into the stuffing crust.

Bake at 375-degrees for 20 minutes. Cut each cheese slice into strips and place lattice-style over pie. Bake an additional 5 minutes.

Yield: 6 to 8 servings

This was a Taste of Home grand prize winner back in the 1980s. Not exactly vintage but definitely an old recipe.

TOH file photo

PINEAPPLE-LIME PUNCH

This is another of the old recipes from my early years growing up in Southern Indiana.  Personally, I think all punch should have the creaminess of sherbet!

5 cups pineapple juice

1 cup lemon juice

3 cups sugar

2 quarts water

1 quart ginger ale

3 pints lime sherbet

Chill the pineapple juice, lemon juice, and ginger ale. Bring the sugar and half the water to a boil; allow to cool to room temperature.  Combine the chilled juices, sugar water, and the remaining water.

Just before serving time pour into a chilled punch bowl and add the chilled ginger ale.  Float scoops of sherbet on the top of the punch.  You may use pineapple, orange, etc. sherbet to suit your taste and/or color scheme.

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IRON SKILLET CORNBREAD

 Cornbread is one of my favorite foods. Here is a good recipe and it is delicious made in an iron skillet.

1 cup cornmeal
1 cup flour (As a diabetic, I now use white whole wheat flour)
3 tsp baking powder
3/4 tsp salt
1 cup milk
1 large egg
bacon drippings to grease the skillet

preheat oven to 375.
Grease the skillet and heat in oven until hot.

In a bowl, combine the cornmeal, flour, baking powder, and salt. Stir in the milk and egg until well combined. Pour the mixture into the hot skillet and bake at 375 degrees for 25-30 minutes or until browned.

Note: Add a tablespoon of chopped jalapeno peppers if desired.

 

APPLE PECAN PIE

This recipe is from a very old newspaper clipping.

Sprinkle 1/4 cup chopped pecans on a unbaked 9-inch pie shell.
Mix together:
1 cup sugar
1 tbsp flour
1/4 tsp nutmeg
1/2 tsp cinnamon
5 to 6 cups apples, peeled, sliced or chopped--your preference
Place mixture over pecans in the pie shell. Dot with 2 tablespoons of butter. Top with the following crumb mixture:
1/2 cup brown sugar
1/4 cup butter
1/3 cup flour
1/4 tsp cinnamon
1/4 cup chopped pecans
Bake at 425 degrees for 45 minutes or until apples are tender.

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CURRIED TURKEY APPLE SALAD

 1/4 cup diced red onion

1 tbsp canola or olive oil
1 tbsp curry powder
2 tbsp lemon juice
2 tbsp sugar
1/4 cup mayonnaise
2 celery stalks, sliced thin
1 medium red apple, cut into small chunks
1 lb roasted turkey breast, chopped
salad greens
1/4 cup chopped toasted walnuts

Place the oil, curry powder and onion in a small saucepan and heat over medium-high heat. Simmer a couple minutes until the onion is tender. Add the lemon juice and Splenda; simmer about a minute or until sauce begins to thicken. Remove from heat and allow to cool.

When sauce is cooled, stir in the mayonnaise, blending well. Place the celery, apple, and turkey in a large bowl. Add the sauce and toss until salad ingredients are evenly coated.

To serve: Place salad greens on 4 salad plates. Top greens with the turkey salad and sprinkle with the toasted walnuts.

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CHOCOLATE & BUTTERSCOTCH FUDGE

This is a recipe I cut from a magazine several years ago.  It is a really good fudge.

RED LOBSTER CHEESY BISCUIT IN A LOAF

I don't think this is a vintage recipe but I wanted to save it for myself, so I am putting it here. Perhaps some of you readers would like to have it, too. I saw it on another site of which I am a member.

3 cups flour

1 tbsp. baking powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 tbsp. butter, melted
1 egg, lightly beaten

Directions :
Pre-heat oven to 350 degrees. Grease a 9×5 loaf pan with oil.
In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.
In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan.
Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

This photo was posted with this recipe.

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CHICKEN COATING

This is an old recipe I saw on another fb page. I thought some of you might enjoy it.

LENTILS WITH PASTA

 

 1 cup dried lentils

1 cup finely chopped onions
1 tbsp olive oil
2 to 3 cloves of garlic minced, use amount to suit your taste
1 tsp ground coriander
8 oz pkg elbow macaroni
salt and pepper to suit your taste
1 tbsp butter
1/4 cup fresh minced parsley

Soak lentils overnight in water to cover. Add water if needed as lentils will absorb some of the water. Cook until lentils are soft. Drain thoroughly. In a large skillet, heat oil. Saute onions over medium heat until they are soft. Add the garlic and cook until soft. Add the coriander and stir in. Stir in the lentils and keep warm.

Meanwhile, cook the macaroni according to package directions until just barely soft. Drain. Mix the drained pasta with the lentil mixture. Season to suit your taste. Stir in the butter then sprinkle the parsley over the top. Serve hot.

Yield: 6 servings

This is a photo of a similar recipe.

MILNOT'S MARSHMALLOW FUDGE

1 can (12-oz) MILNOT evaporated milk

4 1/2 cups sugar

1 jar (13-oz) marshmallow creme

1/2 cup butter or margarine

3 cups chocolate chips

1 teaspoon vanilla

2 cups chopped nuts, (optional)

Combine MILNOT and sugar in heavy saucepan (4-quart). Add marshmallow creme and butter and cook over low heat until melted. (Heat may be turned to medium.) Bring mixture to full boil and stir 4 minutes. Remove from heat; stir in chocolate chips until melted. Blend in vanilla and nuts. Pour into a lightly buttered 9x13-inch pan and allow to cool. Can may be refrigerated or frozen after it is firm. Makes 5 pounds.

file photo for reference

MAPLE NUT TRIANGLES

This old recipe that I found in my late mother's kitchen is from the early 50s. There is a note with it that says it was the grand prize winner in the 5th Pillsbury Grand National Recipe and Baking Contest. I am assuming that is the earlier version of the Pillsbury Annual Bake-Off Recipe Contest. The note also says this recipe was submitted by a Mrs. Lee in Chillicothe, Ohio.

Bake at 350 degrees for 10 to 12 minutes.

Cream together.....1 cup butter, 2/3 cup firmly packed brown sugar, 1 tsp maple flavoring, and 1/2 tsp salt. Cream well.

Add gradually......2 cups sifted Pillsbury (of course) all-purpose flour and 3/4 cup finely chopped walnuts. Mix thoroughly and chill dough for a few minutes for easy rolling.

Divide dough into three equal parts

Roll out..........1 part at a time on a floured surface. Roll into a large rectangle 12 x 9-inches in size. Cut rectangle into twelve 3x3-inch squares. Cut each square in half, diagonally, to make two triangles. Place on ungreased baking sheets.

Bake..............in moderate 350 degree oven for 10 to 12 minutes. Cool on baking sheet 1 minute. Cool thoroughly on wire rack. Frost with chocolate frosting (recipe follows). Garnish with 1/3 cup finely chopped walnuts.

CHOCOLATE FROSTING:

Melt a 1-ounce square of chocolate in top of a double boiler over boiling water. Add 2/3 cup sweetened condensed milk. Continue to cook 5 minutes, stirring constantly, until thick. Add 1 teaspoon cold water, 1/2 teaspoon vanilla and 1/2 teaspoon maple flavoring. Continue cooking and stirring until of spreading consistency.

CORNED BEEF RYE TWIST

This recipe is from the 17th Annual Pillsbury Bake-Off in the 1960s.

2 packages active dry yeast

1 cup warm water

11-oz can Cheddar cheese soup

1/2 cup Pillsbury Mashed Potato Flakes

2 tablespoons brown sugar

1 tablespoon salt

2 tablespoons cooking oil

2 cups Pillsbury's Pure Medium Rye Flour

1/2 cup finely chopped Dinty Moore Corned Beef

2 tablespoons caraway seed

3 to 3 1/2 cups Pillsbury's Best Flour (regular or instant blending)

Oven 375 degrees                                                           Two 9x5-inch loaves

Soften yeast in warm water in large mixing bowl. Add soup, potato flakes, brown sugar, salt and oil. Stir in rye flour, corned beef and 1 tablespoon caraway seed. Gradually add regular flour to form a stiff dough, beating well after each addition. Knead on floured surface until smooth and satiny, 5 to 7 minutes. Cover; let rest 15 to 20 minutes. Divide dough into 4 parts. Shape each part into a strip about 10-inches long. Twist two strips together; seal ends. Place in well-greased 9x5-inch pans. Cover; let rise in warm place until light and doubled in size, 45 to 50 minutes. Brush with milk; sprinkle with 1 tablespoon caraway seeds. Bake at 375 degrees for 30 to 35 minutes. Remove from pans; cool on wire racks.

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CINNAMON LAYER COFFEE CAKE

 

1 1/2 cups sugar

1/2 cup butter
2 eggs
1 cup milk
3 cups all purpose flour
4 tsp baking powder
1/2 tsp salt
1 tsp vanilla

Topping:

1 cup brown sugar
4 tsp cinnamon
4 tbsp flour
3/4 cup melted butter

To make topping, melt butter, add brown sugar, flour, and cinnamon. Mix well. Sprinkle between batter layers and some on the top.

Preheat oven to 350 degrees.

Cream butter and sugar together, add eggs, beat well. Sift dry ingredients together, add alternately with milk and vanilla. Put half in greased and floured 13 x 9 x 2-inch baking pan. Sprinkle half the topping mixture over batter. Add remaining batter and top with remaining topping mix. Bake cake at 350 degrees about 25 to 30 minutes or until a toothpick inserted in center comes out clean.

Note: This is a file photo

AUNT NORMA'S GREAT BEAN SALAD

 

1 lb cooked and drained green beans

1 lb cooked, sliced and drained carrots
1 (12-oz) can corn, drained
2 tbsp chopped green onion

Combine the above ingredients in a bowl.  Make the following dressing:

Celery Seed Dressing:
1/2 cup brown sugar
1/3 cup apple cider vinegar
1 tbsp salt
2 tsp celery seed
1/4 tsp ground tumeric
dash of black pepper

Combine the dressing ingredients with a whisk.  Stir into the vegetable mixture.  Cover and chill before serving.

APPLE-CHEDDAR CHEESE DESSERT

6 pared, sliced apples

1 tbsp lemon juice
1 cup sugar, divided
1/2 cup flour
dash salt
1/2 tsp cinnamon
1/4 cup margarine
2/3 cup shredded Cheddar cheese

Place apples in greased baking dish; sprinkle with lemon juice and 1/2 cup of the sugar. Combine flour, salt, cinnamon and remaining sugar. Add margarine and mix until crumbly. Stir in cheese and spread over apples. Bake approximately 45 minutes at 350 degrees until lightly brown on top.

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WHOLE WHEAT WALNUT CRUMB CAKE

This is an old Pillsbury Bake-Off Recipe

STREUSEL

1 cup chopped walnuts or pecans
1/3 cup firmly packed brown sugar
1 teaspoon cinnamon
CAKE
2 cups Pillsbury's BEST Whole Wheat Flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup Parkay margarine or butter, softened
1 egg
GLAZE
3/4 cup powdered sugar
1 to 2 tablespoons water

Heat oven to 350 degrees. Grease and flour two 8 or 9-inch round cake pans. In small bowl, mix all streusel ingredients until well blended; set aside.

Lightly spoon flouir into measuring cup; level off. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at medium speed. Spread about 3/4 cup of batter in each prepared pan; sprinkle 1/4 of streusel mixture evenly over batter in each pan. Carefully spread remaining batter over streusel in each pan; sprinkle with remaining streusel mixture.

Bake at 350 degrees for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool slightly. In small bowl, combine glaze ingredients until smooth and of drizzling consistency. Drizzle over warm cakes.
2 cakes; 6 to 8 servings each.

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PEPPER-ONION RELISH

This is an old recipe my mother got from The Indiana Farmers Guide, Aug. 15, 1948.

1 quart finely chopped onion
2 cups finely chopped sweet red pepper
2 cups finely chopped green pepper
1 cup sugar
1 quart vinegar
4 teaspoons salt

Combine al ingredients and bring slowly to boil.  Cook until slightly thickened. Pour into clean, hot, sterile jars.  Fill to top and seal tightly.

Assortment of old fashion canning jars

VINEGAR DUMPLINGS

2 1/2 cups sugar

1 tbsp oleo
1/2 cup vinegar
4 eggs, beaten
2 cups water
1 tbsp nutmeg
2 cups Bisquick
2/3 cup milk

Using Bisquick and milk, make a stiff dough. Roll thin, using Bisquick to roll in. Bring sauce or broth to a boil. Add dumplings. Simmer 15 minutes. Stir to prevent sticking.

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