HAM AND CHEESE POTATO SOUP

Origin Unknown

3 to 4 medium red potatoes
2 cups water
1 small onion
3 tbsps butter
3 tbsps flour
dash crushed red pepper flakes
1/8 tsp freshly ground black pepper
3 cups milk
1/4 tsp sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham

Peel potatoes and cut into 1-inch cubes. Bring water to a boil in a large saucepan; add the potatoes and cook until they are tender. Drain, reserving the liquid. Set the potatoes aside. Measure 1 cup of the cooking liquid, adding water if necessary; set aside.

Peel onion and finely chop. Melt butter in saucepan over medium heat. Add onion to butter and cook stirring frequently until the onion is translucent and tender, but not brown. Add flour to the saucepan and season with pepper flakes and pepper. Cook 3 to 4 minutes then gradually add the potatoes, reserved liquid, milk, and sugar. Stir mixture well. Add in the ham and cheese. Simmer over low heat for about a half hour, stirring frequently. Garnish as desired, if you want.

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HOMEMADE CHOCOLATE SANDWICH COOKIES

This recipe is from an old Midwestern State church cookbook. The photo is a file photo from Mr. Food.

1/2 cup butter or oleo
1 cup sugar
1 egg
1 tsp vanilla
1 cup milk
2 cups flour
1/2 tsp baking powder
1 1/2 tsps baking soda
1/2 tsp salt
1/2 cup cocoa

Preheat oven to 400 degrees.

Mix all ingredients together in the order given. Beat until smooth. Drop by rounded teaspoon on buttered cookie sheet. Bake at 400 degrees for 7 minutes. Do not over bake. Cool and make sandwiches using the filling recipe below.

Marshmallow Filling:

1/2 cup white shortening
2 cups powdered sugar
1 cup marshmallow cream
1 tsp vanilla
3 or 4 tsps milk (adjust amount for the right consistency)

Cream shortening and sugar together and mix in rest of the ingredients. Spread between cookies and make sandwiches. Wrap individually in plastic wrap to store so they won't stick together.

OLD BEET SOUP RECIPE

 

I saw this on the internet a few years ago and knew I needed to share it with you, my readers.

SOUR CREAM RAISIN PIE

This recipe is from an old Iowa church cookbook.

1 cup sour cream
3 eggs
1 cup sugar
1/2 cup raisins
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1 9-inch unbaked pie shell

Preheat oven to 350 degrees.

Mix all ingredients together in a medium bowl. Pour into the unbaked pie shell and bake at 350 degrees for approximately 1 hour until done.

 File Photo dianasdesserts 

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.

 

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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SWEET POTATO PIE

 

PEPPERMINT STICK CAKE

 

 

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