HOMEMADE CRESCENT ROLLS

6 tbsp milk

3 tbsp sugar
1/2 tsp salt
2 1/2 tbsp shortening
1/4 cup warm water
1 egg
1 pkg yeast
2 to 2 1/2 cups flour

Scald milk. Stir in sugar, salt, and shortening. Cool to lukewarm. Put warm water in bowl, stir in yeast to dissolve. Stir in lukewarm milk mixture. Beat eggs, add to mixture, add one cup flour. Beat with eggbeater, until smooth. Stir in additional flour. Dough should be soft as can be handled, not stiff. Knead dough until smooth, about twenty-five times on floured board. Place dough in greased bowl, brush top with soft shortening with waxed paper and place in the refrigerator at least two hours or overnight. May be kept two to three days in the refrigerator. When ready to shape dough, punch down and turn out on lightly floured board. Divide dough into three equal parts, roll each into 9-inch circles. Brush with melted butter. Cut into eight pie-shaped pieces. Roll up tightly beginning at wide end. Seal points firmly. Place on greased baking sheet with points underneath curving to form crescents. Brush with butter, melted, cover, place in warm place to rise, about one hour. Bake in 400-degree oven about fifteen minutes. Brush with melted butter. Delicious served warm.

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SEA SHELL SALAD

 Another old recipe clipping from my late mother's collection. This was cut from a cardboard box, obviously an old pasta box.

CHEWY NUT SQUARES

This is a recipe from an old KARO syrup advertisement.

1 1/4 cups unsifted flour
1 cup firmly packed brown sugar
1/2 cup margarine
2 eggs, slightly beaten
1/2 cup KARO dark corn syrup
1 tsp vanilla
1/4 tsp salt
1 cup chopped pecans
1/2 cup flaked coconut

Mix 1 cup flour and 1/2 cup of the brown sugar. Cut in margarine until fine crumbs form; pat into greased 8" square pan. Bake in 350 degree oven for 20 minutes. Remove. Mix remaining flour and sugar and remaining ingredients. Pour over crust. Bake 30 minutes or until top is set. Cool. Cut into 16 squares.

 Now available in 0 grams high fructose corn syrup. 

LIT'L CORNBREAD WRAPS

This is a Hillshire Farms recipe.

1 lb pkg Hillshire Farms Lit'l Links, any variety

1 11.5-oz pkg Cornbread Twist Dough

Separate dough into sixteen strips; cut each strip in half. 

Wrap dough around Lit'l Linds and press ends together to seal. Bake as directed on dough package.

Variation: Lit'l Crescent Wraps - Use two 8-oz packages of Crescent Roll Dough (per 1lb Lit'l Links). Separate dough into 8 triangles; cut each lengthwise into three triangles and wrap around Lit'l Links. Bake as directed on dough package.

HOMEMADE COATING FOR SHAKING AND BAKING MEATS

 

2 cups fine bread crumbs

1/4 cup flour
2 tsp paprika
4 tsp salt
2 tsp sugar
2 tsp oregano
2 tsp onion powder
1/2 tsp garlic powder
2 tsp Accent, optional
2 tsp poultry seasoning
1 tsp black pepper

Combine all ingredients together well and put in a covered container. Keep in the refrigerator. Works well for pork chops and chicken.

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LEMON-LIME PIE

Personally, I do not like Sweet 'N Low, however I know some of you do. This was an old favorite of singer Rudy Vallee and was made before we had the better tasting, in my opinion, artificial sweeteners. I use Splenda granular. If you are not diabetic you can use an equivalent amount of sugar rather than sweet 'n low and regular gelatin in the filling.

MERINGUE CRUST:
2 egg whites, beaten until stiff
2 tbsp powdered milk
1 tsp vanilla extract
pinch of salt
2 packets sweet 'n low

Add the powdered milk to the beaten egg whites; beat. Add the vanilla,salt, and sweet 'n low, mix well. Press mixture into pie plate and bake at 300 degrees 20 minutes or until done.

FILLING:
1 cup evaporated skim milk
1 pkg (4-serving size) lemon flavored gelatin (sugar-free)
1 pkg (4-serving size) lime flavored gelatin (sugar-free)
1/8 tsp salt
1 1/2 cups boiling water
1/2 cup cold water

Chill bowl and beaters. Chill evaporated milk. Combine gelatins with the boiling water and salt. Stir until gelatin is fully dissolved. Chill until thickened but not set.

Whip chilled evaporated milk until stiff peaks form and hold. Carefully fold in the gelatin mixture. Spoon mixture into the meringue shell crust. Chill 3 to 4 hours before serving.

Example of a meringue crust

CHOCO-DATE SQUARES

 This is another recipe from my late mother's collection of clippings.

CHOCOLATE SAUERKRAUT CAKE

 

2 1/4 cups flour

1 tsp baking powder
1 tsp baking soda
1 1/2 cups sugar
2/3 cup shortening or butter
3 eggs
1 1/4 tsp vanilla
1/4 tsp salt
1/2 cup cocoa powder
1 cup water
1/2 to 2/3 cup sauerkraut, chopped, rinsed, drained

Preheat oven to 350 degrees.

Cream together shortening and sugar. Add eggs; mix well. Add vanilla, salt and cocoa. Sift together flour, baking soda, and baking powder. Alternating, add flour mixture and water. Fold in sauerkraut. Bake in a greased and floured 9x13-inch pan at 350 degrees for 35 to 45 minutes. Frost with your favorite frosting.

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CHICKEN 'N STUFFING CASSEROLE

 I am so glad my mother clipped recipes. She loved collecting recipes and I'm so glad she did. This is another from her old hometown newspaper. I have never made it as I don't eat chicken and no longer have a houseful of family who do.

POTATO BISCUITS

This is another old recipe clipping from my late mother's boxes of recipe clippings. This was from her hometown newspaper in Southern Indiana.

EASY NO KNEAD DINNER ROLLS

2 pkg dry yeast

2 cups warm water
1 egg, beaten
2/3 cup sugar
1/3 cup shortening
2 tsp salt
6 1/2 to 7 cups bread flour
melted butter for brushing hot rolls, optional

Dissolve the yeast in the warm water; stir in the egg. Add the sugar, shortening, salt and at least 7 1/2 cups of flour. If the dough seems too thin, add up to another 1/2 cup of flour. Cover bowl with foil and refrigerate for 2 hours. Make into rolls and place in a pan that has been sprayed with nonstick cooking spray. Cover pan with a towel and set in a warm place; let rise for 1 to 1 1/2 hours. Bake at 400 degrees for 10 minutes or until browned. Immediately after removing from the oven brush with melted butter.

Note: Sprinkle buttered top with some cracked black pepper or sesame seeds for a unique touch.

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BEANS AND FRANKS

3 slices bacon, cut in 1-inch pieces

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 lb frankfurters, cut in 1-inch pieces
1 can (1 lb. 14 oz) pork and beans
1/2 cup ketchup
1/4 cup brown sugar
1 tbsp mustard
4-oz Cheddar cheese, sliced about 3/4-inch wide, optional

In a ten inch skillet, cook bacon until crisp. Saute onion, pepper and franks in skillet with bacon until onion is transparent. In a 3-quart casserole combine all ingredients except cheese. Bake at 350 degrees for 20 minutes. Arrange cheese slices on top in spoke design, if using. Bake ten minutes longer. Makes 6 to 8 servings.

file photo for reference

 

BANANA WALNUT BREAD

 

1 cup sugar

1/2 cup shortening
2 tbsp milk
1 tbsp vinegar
1 cup chopped walnuts
3 very ripe crushed bananas
1/4 tsp salt
1 tsp soda
2 cups flour

Preheat oven to 350 degrees.

Combine all ingredients and bake in greased loaf pan for 50 to 60 minutes.

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HOLIDAY SALAD

Interesting that this old recipe clipping from my late mom's shoebox clippings, doesn't say which holiday. I think it is a good salad anytime.

MABEL RUDOPLH'S CREAMY RAISIN PIE

This is the Creamy Raisin Pie my mother made. One the family really liked. See the note at the end, this is not my mother's recipe.

Mabel Rudolph's Creamy Raisin Pie
4 eggs, separated
1 cup sugar
1/4 teaspoon salt
1 stick soft butter
2 Tablespoons flour (all-purpose)
1-1/2 cups milk
1 cup raisins (mom used the dark raisins)
1 teaspoon vanilla (extract)
Cream sugar with flour, salt, & softened butter.
Best egg yolks & add to above mixture.
Blend in milk & raisins.
Cook til thick.
Take off heat & add vanilla.
Pour into baked pie crust & put meringue on top.
Bake/Brown.

 This was posted by a lady on one of the recipe blogs I follow. She explains it well at the beginning of the post. Several of you look for old raisin pie recipes so I thought I would share her post with you.

BEST NOODLES

 This is another old recipe from my late mom's shoebox collection of clippings from her hometown newspaper.

EARLY COLONIAL BREAD

1/2 cup yellow corn meal

1/2 cup brown sugar
1 tsp salt
2 cups boiling water
1/4 cup cooking oil
2 pkgs active dry yeast
1/2 cup lukewarm water
3/4 cup sifted whole wheat flour
1/2 cup sifted rye flour
4 1/4 to 4 1/2 cup sifted all-purpose flour

Combine the corn meal, brown sugar, salt, boiling water, and oil. Let cool to lukewarm, about 30 minutes. Soften yeast in the 1/2 cup lukewarm water. Stir into the corn meal mixture. Add the whole wheat and rye flours; mix well. Stir in enough all-purpose flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead till smooth and elastic, 6 to 8 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise in a warm place till double, 50 to 60 minutes. Punch down, turn out on lightly floured surface and divide in half. Cover and let rest 10 minutes. Shape into two loaves and place in greased 9-inch loaf pans. Let rise again till almost double, about 30 minutes. Bake in a 375- degree oven for 45 minutes or until done. (Cap loosely with foil after first 25 minutes if bread browns rapidly.) Remove from pans. Cool on rack.

PS I have never made this bread.

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LEMON-SAGE TURKEY BREAST

This is not exactly a vintage recipe but it is an old one.

1 (4 1/2-5 lb) whole bone-in turkey breast

1/2 tsp dried sage 2 tbsp olive or canola oil 1/2 cup dried cherries 1 lemon, quartered 1 medium onion, quartered Preheat oven to 325 degrees. Combine the sage, half the oil, and cherries in a blender or food processor until cherries are finely chopped. Loosen the skin of the turkey by running your finger between the skin and meat; spread the above mixture directly onto the meat. Place the turkey on a rack in a roasting pan.  Place the lemon quarters and onion quarters around underneath the turkey on the rack.  Place a meat thermometer into the thick part of the breast, being careful not to touch the thermometer to the bone.  Brush the other half of the oil over the turkey breast. Roast, uncovered, in 325 degree oven 1 1/2 to 2 1/2 hours or until the thermometer reads 170 degrees.  Cover loosely with foil the last 45 minutes or so of the cooking time to keep from getting too brown. Remove from oven and allow to set for 15 minutes before slicing. Note: Serve with your favorite gravy, if desired. Yield: 10-12 servings.

This is a file photo of this recipe.

RAISED DUMPLINGS WITH BEEF STEW

Another of the old recipe clippings my late mom saved from her local newspaper. 

BARBECUE SHORT RIB BAKE

4 to 5 lbs beef short ribs, cut in serving size pieces

Salt and Pepper
1 medium onion, chopped
1/2 cup diced celery
3 tbsp salad oil
3/4 cup ketchup
1/2 cup water
1/4 cup brown sugar
1 1/2 tbsp Worcestershire sauce
2 tsp seasoned salt
1 tsp prepared mustard

Arrange ribs in a 9x13x2-inch baking pan. Sprinkle with salt and pepper. Bake at 425 degrees for 40 minutes. Meanwhile, cook onion and celery in oil in a small saucepan until they are tender. Add remaining ingredients; mix well. Simmer gently about 20 minutes, stirring occasionally. Remove ribs from oven; drain excess fat. Baste ribs with about half the sauce. Lower oven temperature to 350 degrees; bake ribs 1 hour longer until fork tender. Baste occasionally with remaining sauce.

Makes 6 to 8 servings.

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ANADAMA BREAD

4 1/2 to 4 3/4 cups all-purpose flour

2 pkg active dry yeast
2 cups cold water
1 cup cornmeal
1/2 cup molasses
1/3 cup lard
1 tbsp salt
2 eggs
2 tbsp butter, melted

Preheat oven to 375 degrees.
In a large mixing bowl, mix 1 cup of the flour and the yeast. In a saucepan, mix water and cornmeal; cook and stir until thickened and bubbly. Remove from heat; stir in molasses, lard, and salt. Cool till just warm (115-120 degrees). Add cornmeal mixture to the flour mixture and add eggs. Beat at low speed of electric mixer for about 1/2 minute, scraping down sides of bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough. Turn out on lightly floured board; knead till smooth (8-10 minutes). Place in a greased bowl, turning once to grease surface. Cover and let rise until double (about 1hour). Punch down dough; divide in half. Cover and let rest 10 minutes. Shape into two loaves and place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover and let rise till almost double (about 45 minutes). Brush with butter. Bake at 375 degrees for 20 minutes; cover with foil. Bake 20 minutes longer.

 Photo courtesy of Dishmaps

HERSHEY'S SYRUP ICINGS

 

 

DUTCH APPLE BREAD

This recipe is from a very old Southern Indiana rural electric co-op newsletter.

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/3 cup buttermilk
1 cup peeled chopped apples
1/3 cup chopped walnuts

Topping:
1/3 cup flour
2 tbsps sugar
2 tbsps brown sugar
1/2 tsp ground cinnamon
3 tbsps butter

In a mixing bowl, cream together butter and sugar. Beat eggs and vanilla into the creamed mixture. Combine the flour, baking soda and salt; stir into the creamed mixture alternately with the buttermilk. Fold in the apples and nuts. Pour into a greased 9-inch by 5-inch by 3-inch loaf pan. For the topping, combine the flour, sugar, brown sugar, and cinnamon. Mix well. Cut in the butter until mixture is crumbly. Sprinkle over the batter. Bake at 350 degrees for 50 to 60 minutes or until bread tests done. Cool in the pan for 10 minutes before removing to a wire rack to finish cooling.

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EASIEST YEAST ROLLS EVER

Not a vintage recipe but one I got over ten years ago online. I am posting the author Tami Hoffman-Simmons' post for you. If you like a good ole homemade roll, give this recipe a try.

EASIEST YEAST ROLLS EVER:

INGREDIENTS:

•1 pack yeast

• 3/4 cup warm water

• 2 1/2 cups Bisquick

•1 Tablespoon sugar

•1/4 cup melted butter

Preparation:

1.Preheat oven to 400 degrees. (AFTER ROLLS RISE)

2.Dissolve yeast in water.

3.In a large bowl, add Bisquick, sugar, and yeast; mix well.

4.Flour your work surface

5.Turn dough out

6.Knead for 12-15x

7.Shape into rolls

8.Place in a greased pan

9.Cover with damp towel

10.Let rise 1 hour

11.Brush with melted butter

12. Bake for 12-15 minutes

13.Add more butter. Mmmm!"Make sure you share to your timeline, so you will have it later".

Picture I saved from Tami's post.

BAKING POWDER BISCUITS

2 cups flour

4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
2 tsp sugar
1/2 cup shortening
3/4 cup milk

Preheat oven to 400 degrees.

Sift all the dry ingredients together in a large bowl. Using two knives, cut in shortening until crumbly. Add milk and mix in well. Roll out on a lightly floured surface and cut with a biscuit cutter. Bake at 400 degrees for 15 to 20 minutes.

 Note: File Photo

THE OLD CHISHOLM TRAIL MEXICAN BEANS

1 lb dry pinto beans

8 cups water
2 onions, sliced
2 garlic cloves, minced
2 tsps salt
1/2 lb fresh pork, diced
1/2 lb beef stew meat
1/2 cup tomato sauce
1/2 cup water
1 1/2 tbsp chili powder
1/4 tsp black pepper
1/4 tsp oregano
1/4 tsp Mexican sage
1/4 tsp cumin

Check beans and discard any bad beans, small rocks, dirt, etc. Rinse beans, cover with water and soak overnight.

Next day drain the beans. Place in a large heavy stockpot that has a lid. Add the 8 cups of water, 1 of the sliced onions, 1 of the garlic cloves, and 1 teaspoon of the salt. Place the beans over medium-high heat (or campfire) and bring to a steady simmer.

While the beans simmer, place the pork in a skillet with a little oil and brown lightly. Add the beef, the other onion, the other garlic clove and cook slowly until the onion is tender but not browned. Mix the tomato sauce with the 1/2 cup of water and add to the meat mixture. Add the chili powder, pepper, oregano, sage, and cumin; cook about 5 minutes. Add to the beans in the stockpot and cook together slowly for 2to 3 hours. Add extra water during cooking if necessary to keep beans from getting too dry. Add more seasonings if necessary to suit your taste.

BEEF GRAVY BURGERS

 

This ad is from 1950.

RIBBON SLAW

My good friend Patti Crane shared this recipe that belonged to her special grandmother Rose Davis. Rose was born in 1888 and was the biggest influence in Patti's life. Rose was a great cook and Patti followed in her footsteps. She is known throughout her community for her cooking and baking. Thanks, Patti for sharing your grandma's recipe with all of us.

from Patti Crane