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

BITTERSWEET CHOCOLATE CAKE

 

1 1/2 cups cake flour

1 1/2 cups sugar
1 cup buttermilk
1/3 cup shortening
3 egg whites
3 squares unsweetened chocolate, melted
1 tsp baking soda
1 tsp salt

Preheat oven to 350 degrees.

Grease and flour two 8-inch round cake pans. Into a large mixing bowl measure all ingredients; mix with electric mixer at low speed, beat until well mixed, constantly scraping bowl. Beat at high speed for 5 minutes, occasionally scraping bowl. Pour batter into pans and bake 30 to 35 minutes. Cool layers in pans on wire racks for 10 minutes. Remove cakes from pans and cool completely on wire racks. Frost with your favorite frosting.

File Photo

TURKEY AND COUNTRY SAUSAGE CORN BREAD STUFFING

 

2 cups celery slices

1 cup chopped onion
1/4 cup butter or margarine, melted
1 8 or 9-inch square pan of cornbread, crumbled
6 cups soft bread cubes
1 lb pork sausage, crumbled, cooked, drained
1/2 to 1 tsp sage, according to taste
10 1/2 oz can condensed chicken broth
3/4 cup water
2 eggs, beaten
12 to 16 lb turkey, if desired

In small skillet, saute celery and onion in butter until tender. In a large mixing bowl, combine celery mixture, cornbread, bread cubes, sausage and sage; mix together well. Add broth, water and eggs; toss lightly until bread is thoroughly moistened. Add 1/2 cup more water if you desire a more moist dressing. Lightly spoon stuffing into body cavity and neck region of turkey. Truss and roast according to turkey roasting directions. Makes enough stuffing for one 12 to 16 lb turkey. Place any leftover stuffing in a buttered casserole dish. Cover and bake the last 35 to 40 minutes of the turkey roasting. If you do not want to stuff a turkey, put the stuffing into a large baking dish and bake 35 to 4o minutes at 350 degrees.

File Photo

POPCORN CARAMEL CRUNCH

This recipe is from the back of a box of Corn Chex cereal in 1989. Not exactly a vintage recipe but an old one.

1 1/2 cups Corn Chex cereal
1 1/2 cups Rice Chex cereal
1 1/2 cups Wheat Chex cereal
4 cups air-popped popcorn
1/2 stick (1/4 cup) margarine
6 tbsp brown sugar
2 tbsp light corn syrup
1/4 tsp vanilla extract

Preheat oven to 250 degrees. In open roasting pan combine cereals and popcorn; set aside. In medium saucepan, combine margarine, sugar, corn syrup, and vanilla. Cook over medium heat 5 minutes or until boiling, stirring frequently. Pour hot mixture over the cereal and popcorn, stirring until all pieces are evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool, stirring occasionally. Store in an airtight container.

File Photo - not this exact recipe.

PORK CHOP CABBAGE SKILLET DINNER

As a child growing up in the farm country of Southern Indiana, some of my favorite memories revolve around our large gardens.  One of my favorite garden vegetables was cabbage.  I love watching those little cabbage heads turn into big ones and then enjoying that cabbage on the dinner table.  Since that part of the country was also known for pork, one of the great meals we enjoyed was combining cabbage and pork chops!

6 pork chops

1/2 tsp salt
1/2 tsp pepper
1 tbsp shortening (modernize to canola or olive oil!)
1/2 tsp savory
1 small bay leaf
2 cups tomato juice
1/2 cup water
1 small cabbage, cut into 6 wedges
6 carrots, cut-up into pieces about 1-inch in size
1 1/2 cup chopped onion
3 medium potatoes, quartered
1/4 tsp salt

Season the pork chops with the 1/2 teaspoon of salt and the pepper.  Brown in the shortening in a large skillet.  Add the savory, bay leaf, tomato juice, and water.  Cover skillet and simmer for 30 minutes.  Add the cabbage wedges, carrots, onion, potatoes, and the 1/4 teaspoon salt.  Cover and cook another 35 minutes or until tender.

DUTCH MOCHA CHOCOLATE CAKE

I found this recipe in an old church cookbook from Waterloo, Iowa. It is a good chocolate cake.

3 cups sifted cake flour
1 tsp baking soda
3/4 cup cocoa
2 3/4 cups sugar
1/2 tsp salt
1 cup hot coffee
1 cup sweet butter
1 cup sour cream
2 tsp vanilla
5 egg whites

Preheat oven to 350 degrees.

Thoroughly grease three 9-inch cake pans. Combine flour, baking soda, and salt together and sift three times. Combine cocoa, 1/2 cup of the sugar, and coffee. Cool. Cream butter and 1 1/2 cups of the sugar until light and fluffy. Add cocoa mixture, sour cream, and vanilla. Add flour mixture, stirring until smooth. Beat egg whites with remaining sugar until stiff. Fold into the batter. Pour batter into pans and bake for 30 minutes. Cool and remove from pans. Frost with your favorite frosting.

file photo

LBJ'S PICKLED OKRA

3 pounds whole okra
6 hot peppers
6 cloves garlic, peeled
2 teaspoons apple cider vinegar
1/2 cup salt
1 tablespoon mustard seed

Wash and scrub okra and pack in clean jars. Add to each jar 1 hot pepper and 1 clove garlic. Boil remaining ingredients. Cover okra with hot liquid, filling to within 1/2" of the jar lid. Adjust lids. Process in boiling water for 10 minutes.

File Photo

Old-Fashioned Classic Apple Pie Crust and Filling Recipes

What is more traditional than apple pie?  Enjoy these recipes for a perfect apple pie.

Pastry for a double-crust 9-inch pie:

2 cups unsifted all-purpose flour
1 tsp salt
2/3 cup lard or solid vegetable shortening
5 to 7 tbsp ice water

In a large bowl, stir flour and salt together until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture becomes mealy.

Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust.

Pie Filling:

6 cups thinly sliced, peeled, tart cooking apples
1 tbsp lemon juice
1 cup sugar
2 tbsp flour
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp butter or margarine

Preheat oven to 425 degrees.

Slice apples into a large bowl and sprinkle with lemon juice. Add sugar, flour, salt, cinnamon, and nutmeg to apples; mix together well. Mix apples again with a large spoon then turn into pastry lined pie pan. Dot the surface with the butter or margarine. Place top pastry over pie and seal the edges well. Cut steam vents in center of the top crust or poke several times with a fork. Bake pie in a 425-degree oven for 45 - 55 minutes or until crust turns a golden brown and the filling starts to bubble up through the vents.

GLAZED CORNED BEEF

I'm not sure this recipe qualifies as vintage, but it is an old one.

1 corned beef brisket (3 to 4 lbs), trimmed

1 medium onion, sliced

1 celery rib, sliced

1/4 cup butter or margarine

1 cup packed brown sugar

2/3 cup ketchup

1/3 cup white vinegar

2 tbsp prepared mustard

2 tsp prepared horseradish. 

Place corned beef and contents of seasoning packet in a Dutch oven. cover with water. Add the onion and celery. Bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until the meat is tender, Drain and discard the liquid and vegetables. Place the beef on a rack in a shallow roasting pan; set aside. 

In a saucepan, melt the butter over medium heat. Stir in the remaining ingredients. Cook, stirring until the sugar is dissolved. Brush over the beef. Bake uncovered, at 325-degrees 25 minutes. Let stand 10 minutes before slicing to serve.

Yield: 12 servings

recipe and photo from TOH 2003

CARAMEL APPLE WALNUT SQUARES

This is a recipe I have had for many years. I an not sure but I believe this recipe was cut from a ladies magazine advertisement for Borden's Eagle Brand Milk.

1 3/4 cups unsifted flour
1 cup quick cooking oats
1/2 cup firmly packed brown sugar
1/2 tsp baking soda
1/2 tsp salt
1 cup cold margarine or butter
1 cup chopped walnuts
20 caramels, unwrapped
1 (14-oz) can Borden's Eagle Brand Sweetened Condensed Milk
1 (21-oz) can apple pie filling

Preheat oven to 375 degrees. In large bowl, combine flour, oats, sugar, baking soda, and salt; cut in margarine until crumbly. Reserving 1 1/2 cups of crumb mixture, press remainder on bottom of 13x9-inch baking pan. Bake 15 minutes. Add walnuts to remaining crumb mixture. In a heavy saucepan, over low heat, melt caramels with milk; stirring until smooth. Spoon apple filling over prepared crust; top with caramel mixture then reserved crumb mixture. Bake 20 minutes or until set. Cool. Best served warm with ice cream!

File Photo

OLD FASHION RECIPE FOR TURKEY WITH APRICOT CORNBREAD STUFFING

This turkey and stuffing recipe is from a November 1975 issue of "The Workbasket" Magazine.

1 cup butter or margarine
1 1/2 cups chopped onion
2 cups chopped celery
Salt and Pepper
1 can (30 oz) apricot halves
1 can (6 oz) pecans, toasted
water (about 1/3 cup)
1 recipe cooked cornbread
12 to 14 lb turkey
melted butter or margarine
1/4 cup turkey drippings
1/4 cup flour
1 1/2 cups chicken broth
crisp parsley

On day before serving or same day, melt butter or margarine in a large skillet; add onion and celery and saute until celery is tender and onion is golden brown. Stir in 1 1/2 teaspoons salt and 1/4 teaspoon pepper. (Refrigerate if making a day ahead.) Dice drained apricots (save 1/2 cup syrup for gravy) and chop pecans; place in very large bowl with onion mixture and cornbread. Toss lightly until combined. Gradually add water until stuffing is moistened.

Lightly pack stuffing into neck and body cavaties of turkey; fasten opening with heavy thread or poultry pins. (Bake any unused stuffing in a casserole dish that has been greased. Bake covered.) Brush turkey with the melted butter. Bake at 325 degrees for 4 to 4 1/2 hours or until done. (meat thermometer inserted in thickest part of turkey should read 185 degrees) Bake turkey occasionally with the drippings as it bakes. All turkey to cool 20 minutes before slicing.

You can make the following gravy to serve with the turkey. Pour off all but 1/4 cup of the drippings from the roasting pan. Blend in flour. Gradually stir in 1/2 cup reserved apricot syrup and chicken broth. Bring mixture to a boil, stirring constantly. Boil for 1 minute. Strain gravy and season to taste with salt and pepper. Place turkey on serving platter, surround with parsley leaves. Garnish with dried apricots, if desired.

Note: I like to sprinkle some poultry seasoning on my turkey before brushing with butter.

HOOSIER CORN RELISH

2 quarts corn (12 to 15 ears)

1 pint diced red bell pepper
1 pint diced green bell pepper
1 quart chopped celery
1 cup sliced onion
1 cup sugar
1 quart vinegar
2 tbsp salt
2 tsp celery seed
2 tbsp dry mustard
1/4 cup flour
1 tsp tumeric, optional
1/2 cup water

Shuck corn and place in boiling water; simmer 10 minutes.  Remove and plunge into cold water.  Drain.  Cut corn from cob but do not scrap cobs.  Measure out 2 quarts.  Combine the bell peppers, celery, onion, sugar, vinegar, salt, and celery seed.  Boil 15 minutes.  Mix the mustard and flour and turmeric (if you want a brighter color).  Blend with the water.  Add with the corn to the pepper mixture.  Stir and boil 5 minutes.  Pack into clean, hot pint jars, filling to a half inch of the top.  Place lids tightly on jars.  Boil jars in a hot water bath for 10 minutes being sure the jars are completely covered with the water.  Remove jars and be sure they are sealed.

file photo for reference

FROZEN FRUIT SALAD

This is from a very old recipe clipping and was recommended as a handy "make ahead" recipe for a hot weather day!

If you are of the younger generation and not familiar with refrigerator trays, that would be ice cube trays. If using todays plastic trays, I would oil with a little vegetable oil before filling. This will keep the cubes from sticking, allowing them to come out easier.

1 cup cottage cheese
1 cup halved strawberries
1 cup drained pineapple chunks
1 cup canned peaches, drained and chunked
quartered marshmallows
1/2 cup salad dressing (mayo-type)
2 sliced bananas
1 cup whipped cream
chopped nuts
dash of salt

Combine the cottage cheese, pineapple, strawberries, and peaches and bananas.  Add the chopped nuts and as many marshmallows as desired (use large ones, quartered). In a separate bowl, add the salad dressing to the whipped cream and then fold into the cheese and fruit. Spread the mixture in 2 refrigerator trays and freeze until firm.  Each tray serves 4 to 5.  Remove this salad when ready to serve, cut, and by the time you are ready to eat, it will be thawed enough.

Note:  Never did say where to use the salt!  Personally, I would omit the salt. Refrigerator trays?  Also, the last sentence doesn't make a lot of sense, but these old recipes are often that way!

file photo for reference

MOLASSES OAT BREAD

I got this recipe from a 2003 TOH cookbook. It was passed down through a New Hampshire family by a Swedish great-grandmother.

4 cups boiling water

2 cups old-fashioned oats

1 cup molasses

3 tbsp canola oil

1/4 cup sugar

3 tsp salt

1 pkg (1/4-oz) active dry yeast

9 to 10 cups all-purpose flour

In a mixing bowl, combine the first six ingredients. Cool to 110-115 degrees. Add yeast; mix well. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Punch dough down and divide into thirds, shape into loaves. Place in three greased 9-inch x 5-inch x 3-inch loaf pans. Cover and let rise until doubled about 1 hour. Bake at 350-degrees for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.

Yield: 3 loaves of 12 slices each

TOH photo

OLD FASHION BREADED TOMATOES

This old recipe is from the Claudia Sanders Dinner House in Shelbyville, Kentucky. 

12 cup chopped onion

2 tbsp butter

2 tbsp all-purpose flour

2 cans (14 1/2-oz each) diced tomatoes, undrained

1/2 cup sugar

1/2 cup vegetable oil

1 tsp salt

1/4 tsp pepper

3 slices bread, toasted and cut into 1/4-inch cubes

In a saucepan, sauté onion in butter until tender, stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil and cook, stirring, 2 minutes or until thickened. Stir in toast cubes.

Yield: 6 servings

file photo

HOOSIER HOMEMADE ICE CREAM

This is a very old recipe from Central Indiana.

1 1/2 qts. milk
1 tall can milk (like Milnot)
1 pt. cream
1/4 cup flour
2 1/2 cups sugar
4 to 6 eggs, separated and beaten, yolks well, whites stiff
1 tbs. vanilla

Let the cream and milk come to a boil, mix flour and sugar.  Add half of hot milk then mix all together.  Add well beaten egg yolks, cool and then add beaten egg whites last with vanilla.  Pour into freezer, pack with ice and salt and freeze until stiff.

Note: When this recipe was written, people often raised their own chickens and had their own eggs.  4 to 6 eggs is listed because you usually got different size eggs.  I recommend 4 of today's large eggs.

file photo

COCONUT BIRTHDAY CAKE

This is an old-fashion birthday cake recipe with an apricot preserves filling. Other preserves may be used.

CAKE:

3 cups cake flour
2 tsp baking powder
1 tsp salt
1/2 cup butter
1/2 cup margarine
1 lb powdered sugar
4 eggs, separated
1 cup milk
1 tsp vanilla
1 cup shredded coconut

Sift dry ingredients (first three) together and set aside. Cream butter and margarine until light and add powdered sugar; beat until light and fluffy. Add well beaten egg yolks and beat again. Add flour alternately with milk and vanilla. Fold in stiffly beaten egg whites. Fold in coconut. Bake in 9-inch layer pans (2 or 3) at 375 degrees for 25 to 30 minutes.

WHIP CREAM FROSTING:
1 cup milk
3 tbsp flour
1/2 tsp salt
1/2 cup sweet butter
apricot preserves
1/2 cup shortening
1 cup granulated sugar
1/2 tsp vanilla

Cook milk, flour, and salt until thick, stirring constantly. Cool well. Cream together butter, shortening, sugar, and vanilla. Combine with cooled milk and flour mixture, beat until smooth. When cake is cooled, split layers and spread with apricot preserves and frost with whip cream frosting.

free clipart

ROASTED PORK TENDERLOIN AND VEGETABLES

2 pork tenderloins, about 3/4 lb each

2 lbs red potatoes, scrubbed and quartered
1 lb carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tbsp olive oil
2 tsp dried rosemary, crushed
1 tsp sage
1/2 tsp salt
1/4 tsp pepper

Place tenderloins in a shallow roasting pan that has been lightly greased. Arrange the vegetables around the pork; drizzle with the oil. Combine the seasonings and sprinkle of the pork and the vegetables. Bake, uncovered, in a 450 degree oven for about 40 minutes or until a meat thermometer reads 160 degrees. Stir the vegetables occasionally during the cooking process.

Makes 6 servings.

Note: File Photo

BREAD AND BUTTER PICKLES

4 lbs cucumbers, sliced

8 small onions, sliced

1/2 cup canning salt

5 cups sugar

4 cups white vinegar

2 tbsp mustard seed

2 tsp celery seed

1/2 tsp ground cloves

1 1/2 tsp ground turmeric

In a large container, combine the. cucumbers, onions and salt. Cover with crushed ice; mix well. Let stand for 3 hours. Drain, rinse and drain again.

 In a large kettle, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture and return to a boil. Ladle the hot mixture into hot jars, leaving 1/4-inch headspace. Adjust caps and process 15 minutes in a boiling water bath. Remove jars to a wire rack to cool completely. This makes 4 pints. Be sure the jars seal. Any unsealed jar should be kept in the refrigerator.  This is a file photo below.

1/2 tsp groin