CREAM CHEESE TUNA SALAD

I never liked tuna but my mother did. I've discovered she had several tuna recipes. This is one in her small handwritten recipe book she would bring to my house when she came to spend the winters. I love finding recipes in her hand writing.

COUNTRY FRIED POTATOES

1/4 cup fat (bacon dripping preferably)

2 quarts peeled and sliced potatoes
1 small to medium onion, chopped
1/2 cup chopped green bell pepper
1/2 tsp garlic powder
Salt to taste
Pepper to taste

Heat fat in a large cast-iron skillet. When hot, add the vegetables and seasonings. Stir well to mix in the seasonings. Reduce heat to medium and cook until the vegetables are tender and browned according to your desires. Stir occasionally for even browning.

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GRANDMA LEAFY'S MASHED POTATO SALAD

This was my grandmothers potato salad recipe she made when I was a child sneaking into her kitchen (she lived next door!) in the 1950s. Her name was Leatha but grandpa always called her Leafy.

3 to 4 lbs potatoes, peeled and boiled until soft in salted water
Drain the potatoes and mash with a potato masher. Add in the following ingredients:
1/4 to 1/2 cup cream
1 tbsp butter
1 to 1 1/2 heavy tablespoons mustard
sugar to taste
vinegar to taste
1 medium onion, chopped
4 hard boiled eggs, 3 chopped and one reserved
Mix the above ingredients into the potatoes until blended. Put into a serving dish and garnish with the reserved boiled egg, thinly sliced.

This file photo reminds me of Grandma's. The bowl and lace also remind me of her.

LEMON BASIL GRILLED CHICKEN

Another recipe from my late mother's shoe box recipe collection. I love finding these old clippings.

Another recipe from my late mother's shoe box recipe collection. I love finding these old clippings.

BUTTERMILK BROWNIES WITH COOKED FROSTING

This recipe is from an old church group cookbook from a Midwestern state.

1 stick oleo
1 cup water
1/4 cup cocoa
1/2 cup canola oil
2 cups all-purpose flour
2 cups sugar
1/2 tsp salt
1 tsp soda
1 tsp vanilla
1/2 cup buttermilk
2 eggs

Preheat oven to 400 degrees. In a small heavy-duty saucepan, blend together the oleo, water, cocoa, and oil. Bring to a boil, stir until oleo is melted and ingredients are blended. Remove from heat and set aside. In a large mixing bowl, mix together the flour, sugar, salt and soda. Pour the boiled mixture over the flour mixture and stir to blend. Stir in the vanilla, buttermilk, and eggs. Stir until the mixture is well blended. Pour into a greased 17 x 11-inch baking pan. Bake at 400 degrees for 15 to 20 minutes until done. Frost with the following Chocolate Buttermilk Frosting.

CHOCOLATE BUTTERMILK FROSTING
1 stick oleo
1/2 cup cocoa
1/3 cup buttermilk
1 lb powdered sugar
1 cup chopped pecans
1 tsp vanilla

In a small saucepan bring the oleo, cocoa, and buttermilk to a boil. Remove from the heat and beat in the powdered sugar, vanilla, and nuts. Pour over the brownies while they are still warm.

File Photo

OLD-TIME SOFT SUGAR COOKIES

This is a recipe cut from an old bag of sugar.

1/2 cup shortening

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

3/4 cup buttermilk

1 tsp vanilla

2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

Topping:

1/4 cup granulated sugar

1 tsp cinnamon

Directions:

1. Cream together shortening, sugar and brown sugar. Mix in egg then the buttermilk and vanilla.

2. Combine the dry ingredients and stir into creamed mixture. Chill dough for 1 hour.

3. Preheat oven to 400-degrees F.

4. drop mixture, by rounded teaspoonfuls, 2 inches apart on lightly greased baking sheet.

5. Combine topping ingredients and sprinkle on top of cookie dough.

6. Bake at 400-degrees for 7 to 9 minutes or until set. Store in tightly covered container.

Note: These old recipes often assume you know everything about baking. Please know you must cool these cookies completely before storing in the container.

Yield: 4 dozen

file photo for reference - not this exact recipe

WISCONSIN OVEN-BAKED BEANS

1 can (15-oz) butter beans with liquid

1 can (15-oz) great northern beans with liquid
1 can (15 1/4-oz) kidney beans, drained
3/4 lb thick-cut bacon, cut crosswise into 1/2-inch pieces
1 cup diced onions
3/4 cup brown sugar, packed
1 tbsp prepared mustard
1 tbsp prepared horseradish

In a 3-quart baking dish combine the butter beans, great northern beans and kidney beans. Stir in the bacon pieces, onion, brown sugar, mustard and horseradish. Cover and bake at 325 degrees for 2 1/2 to 3 hours. Uncover during the last hour of baking to brown the top. Add water during baking if needed.

Note: This is a good dish for diabetics if they substitute 1/4 cup + 2 tablespoons Splenda Brown Sugar Blend for the brown sugar listed above. You won't even notice the difference in the taste.

beanpot clipart for reference only

COCOA BROWNIES

Another treasure from my late mother's shoe box recipe collection. I am so glad she was a recipe hoarder!

MINI-MORSEL MUFFINS

 

This recipe is from my old hometown newspaper when I was a kid growing up in Southern Indiana.

2 cups all-purpose flour
6-ounces semisweet chocolate mini-morsels
1/2 cup chopped pecans
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
6 tbsps butter, melted
1/4 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract

Preheat oven to 400 degrees.

In a large bowl, combine the flour, mini-morsels, nuts, baking powder, and salt. In a small bowl, blend the milk, melted butter, brown sugar, eggs, and vanilla until well blended. Pour the liquid ingredients into the flour mixture. Stir together just until the flour mixture is moistened (it is okay if the batter is lumpy). Spoon the mixture into 12 greased muffin cups. Bake for 20 minutes. Cool in the pans for 5 minutes, then remove.

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OLD FASHION NUTMEG DOUGHNUTS

This recipe is from an old Iowa church cookbook.

2 cups sweet milk*

1 1/2 cups sugar
2 tbsp butter or lard, melted
2 tsp cream of tartar
1 tsp baking soda
2 eggs
1 1/4 tsp nutmeg
2 cups flour, more if needed

Sift the flour, adding all of the "dry" ingredients. Make a nest of the flour mixture in a large bowl. Add the rest of the ingredients and mix until stiff. Adding more flour if needed. Roll dough out on well floured surface and cut. Drop into hot grease, enough so the doughnuts float. Fry until golden brown. Drain well.

*Sweet milk is whole milk NOT sweetened condensed milk!

clipart for fun

HOMEMADE DUMPLINGS

This recipe is from my late aunt.

2 cup sifted self-rising flour (or Bisquick)
1/2 cup butter flavored shortening
3/4 cup sweet milk*

Cut shortening into the flour until it has the appearance of cornmeal. Put in the milk and work until real firm, then work some more. Roll real thin and cut.

Drop dumplings into boiling broth, with a few drops of yellow food coloring. Continue to cook for 10 to 15 minutes then cover and turn off the heat. Let set about 15 minutes.

Note: This recipe may be made, rolled out and cut then laid on waxed paper and frozen for later use.

*Sweet milk is whole milk NOT sweetened condensed milk!

File Photo

HEARTY HAMBURGER SOUP

1 tbsp butter

2 lbs ground beef
2 quarts boiling water
2 cups diced potatoes
1 cup diced celery
2 cups tomatoes
1 cup corn
1 cup diced carrots
2 cups shredded cabbage
2 onions, diced
1 1/2 tsp salt
1/4 cup rice

Melt butter in a skillet and add ground beef. Brown the beef, drain and pour into a large saucepan or a Dutch oven. Add the water and bring to a boil. Add the vegetables and rice then the seasonings. Simmer for 1 to 1 1/2 hours to cook the vegetables and allow the flavors to mesh.

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ORANGE-GLAZED STUFFED PORK CHOPS

4 rib pork chops, cut 1 1/2 -inch thick, each with a pocket

STUFFING:
2 tbsp butter
1/3 cup finely chopped onion
1/2 cup chopped celery
1 1/2 cups soft breadcrumbs
2 tbsp chopped parsley
1 tsp salt
1/2 tsp grated orange peel
1 1/2 tsp seasoned salt
3 tbsp orange juice

Preheat oven to 375 degrees. Wipe pork chops well.

To Make Stuffing: In hot butter in skillet, cook the onions and celery until tender - about 8 minutes. Add bread cubes and brown slightly. Remove from the heat. Add the parsley, salt, orange peel, 1 teaspoon seasoned salt, and orange juice; toss mixture lightly to combine.

Fill pork chops pockets with the stuffing. Stand chops on rib bones on a rack in a shallow pan. Sprinkle with 1/2 teaspoon seasoned salt. Pour water to 1/2-inch depth in roasting pan (the water should not touch the rack). Cover the chops and roasting pan with foil. Bake chops for 1 1/2 hours at 375 degrees.

GLAZE:
1/2 cup orange juice
1/4 cup light brown sugar
1/4 cup orange marmalade
2 tbsp cider vinegar

Combine the orange juice, brown sugar, orange marmalade, and the vinegar in a small saucepan; mix well. Bring to boiling while stirring. Reduce heat and simmer, uncovered, for 15 minutes while stirring.

After removing the chops from the oven, remove foil and pour off the water. Brush chops with some of the glaze. Bake, uncovered, 30 minutes, or until tender and browned, basting with the glaze every 10 minutes.

Yield: 4 servings.

FILE PHOTO FOR REFERENCE ONLY 

HAM STUFFED SWEET POTATOES

2 large, sweet potatoes

1/2 tbsp butter
1/2 tbsp olive oil
1/3 cup chopped fully cooked ham (As a diabetic, I use 1/2 cup to add more protein.)
1 tbsp finely chopped onion
1/4 tsp ground cinnamon

Preheat oven to 350 degrees.

Scrub potatoes and pierce; bake at 350 degrees for an hour or more until tender. Set aside to cool.
When potatoes are cooled enough to handle, cut a thin slice off the top of each potato. Scoop out the pulp, leaving about 1/4-inch shell. Place pulp in a bowl, add the butter, olive oil and mash. Stir the ham, onion and cinnamon into the mashed potatoes; spoon mixture into the shells.
Bake uncovered for 20 minutes to heat through.

Some nutritional Sweet Potato Facts:

COLD CORN SALAD

I have had this recipe for so many years, I cannot remember where I got it.

Click on the recipe to enlarge for easier reading.

All the fractions in this recipe are 1/2 cup.

AIR FORCE MACARONI SALAD

I call this recipe my Air Force Macaroni Salad. It was given to me by a lady who worked in a restaurant in New Mexico when I first went there as a young Air Force wife in the 1960s.

2 cups cooked macaroni
1/2 cup diced cheddar cheese
1/3 cup diced green bell pepper
3 tbsps finely chopped onion
1/2 cup mayonnaise or salad dressing
1/4 cup chopped sweet pickle (or sweet pickle relish)
1/4 tsp salt

Mix all the ingredients together. Cover and chill in the refrigerator for at least a couple of hours before serving.

File photo of a similar recipe used for reference only.

EARTHQUAKE CAKE

Another of the old shoebox clippings.

SALMON CASSEROLE

4 large eggs, beaten

1 can (10 3/4-oz) reduced-fat cream of mushroom soup
1 tsp dill weed
1/4 tsp freshly ground black pepper
1 can salmon, drained, flaked
1 pkg (10-oz) frozen green peas, thawed
2 cups shredded Sharp Cheddar cheese, divided
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/4 cup panko bread crumbs

Preheat oven to 350 degrees.
Grease or spray a 12 x 7.5-inch baking dish; set aside.

In a large bowl mix the eggs, soup, dill and black pepper together well.  Add the flaked salmon, peas, half the cheese, bell pepper, onion, and bread crumbs.  Pour the mixture into the prepared baking dish.

Bake at 350 degrees for 45 minutes.  Sprinkle the remaining cheese over casserole and bake another couple of minutes until cheese melts.  Remove from oven and let stand 10 minutes before cutting into squares for serving.

Yield: 8 servings

file photo for reference

SAWDUST PIE

This is an old Amish pie recipe from my late mother's recipe clippings boxes. I have no idea why is says good luck.

 

APPLE FILLED OATMEAL COOKIES

This recipe is from an old community cookbook.

1 cup finely chopped apples
1/4 cup raisins
1/4 cup chopped pecans
1/2 cup granulated sugar
2 tbsp water
1 cup brown sugar
1 cup butter
2 eggs
1/2 cup milk
2 cups flour
2 tsps baking powder
1 tsp cinnamon
1/2 tsp cloves
2 cups oatmeal

Preheat oven to 375 degrees.

In a saucepan, combine apples, raisins, pecans, granulated sugar, and water. Cook and stir this mixture until thick and apples are tender, about 10 minutes. Set aside.

Cream the brown sugar with the butter then beat in the eggs. Sift together the flour, baking powder, cinnamon, and cloves. Add the dry ingredients alternately with the milk to the creamed mixture. Stir in the oatmeal. Set aside 3/4 cup of the dough. Drop by teaspoon onto cookie sheets. Make a small depression in each cookie and add a small amount of the apple mixture to the depressed spot. Top apple mixture with a small amount of the reserved dough. Bake for 10 to 15 minutes at 375 degrees until cookies are lightly browned.

File Photo

HAMBURGER-ONION HASH

1 lb lean ground beef

2 medium or 1 large yellow onions, sliced
1 medium white onion, sliced
1 can (16-oz) diced tomatoes
1 to 2 tsps chili powder, according to taste
1/2 cup uncooked regular rice
1 large green bell pepper, chopped
1 1/2 tsp salt
1/8 tsp pepper

Preheat oven to 350 degrees.

In a large skillet, cook meat, onions, and bell pepper until meat is browned. Drain off excess fat. Stir in the tomatoes, rice, chili powder, salt and pepper. Pour mixture into an ungreased 2-quart casserole dish. Cover and bake for 45 to 1 hour until cooked through and rice is tender.

This clipart is used for reference only. It is not an accurate representation of this recipe.

COCONUT PINEAPPLE SQUARES

This recipe is from an old Midwestern state cookbook.

1/2 cup butter
1/4 cup sugar
1 1/4 cups flour
1 cup drained crushed pineapple
1/2 cup sugar
1 egg
1 tsp butter, melted
1 1/2 cups shredded coconut

Preheat oven to 350 degrees.

Mix the 1/2 cup of butter and the 1/4 cup of sugar together with a pastry blender or two knives. Add the flour and mix till crumbs are formed. Then mix thoroughly with hands until dough is soft. Press evenly into a 9-inch square baking pan going about 1/2-inch up the sides of the pan. Prick with a fork. Bake for 15 minutes are 350 degrees. Remove from the oven. Spread the pineapple evenly over the crust. Add the 1/2 cup of sugar to the egg which has been beaten. Stir the sugar and egg together until blended. Fold in the melted butter and the coconut. Spread this mixture over the pineapple. Return to the oven and bake 20 minutes longer, until coconut is lightly browned. When cool, cut into 9 squares.

Note: File Photo

BEEF AND PORK SAUSAGE BALLS

This recipe is from an old Iowa church cookbook.

3/4 cup finely crushed soda crackers
1 egg
1 cup milk
1 lb ground beef
1/2 lb pork sausage
1/4 cup finely chopped celery
1/4 cup chopped onion
1 Tbsp parsley
1/2 tsp salt
1/4 tsp sage or Italian seasoning
dash of black pepper

Combine cracker crumbs, egg, and milk in a large bowl. Add the remaining ingredients to the cracker mixture; mix well. Shape mixture into 1-inch balls. Place in a shallow pan. Bake in a moderate oven for 20 minutes.

Sauce:
1 can cream of mushroom soup
1/2 soup can of milk

Mix the soup and milk together using a wire whisk or fork. Pour mixture over the meatballs and return to the oven for another 25 minutes or until done.

file photo for reference

SPICY BANANA PECAN CAKE

This is another old recipe clipping from my late mother's shoe boxes of recipes. I haven't made this but it sounds good, without the raisins. I hate them!

The top amounts are a little hard to read. They are, in order, 1 1/2, 1/2, 1/2, and 3.

PENNSYLVANIA DUTCH BEAN SOUP

This recipe is from an old cookbook by members of the school district where my three children attended school in the 1980s.

MOM WILBORN'S CHOCOLATE MERINGUE PIE

This recipe was from the mother of the late Country Music Duo and Grand Old Opry stars, "The Wilburn Brothers". She said it was the pie she baked most often when they were boys growing up in Missouri.

1 cup sugar
4 tbsps cocoa, level
4 tbsps flour, level
Yolks of 3 large eggs, save whites for meringue
1/4 stick butter or margarine
1 1/4 cups sweet milk
1 tsp vanilla
1 9" pie shell, baked

Combine the sugar, cocoa, flour, and 1/4 cup of the milk; mix well. Add the egg yolks and remaining milk, butter and vanilla. Cook in a double boiler until thick. Pour into the baked pie shell. Cover with the meringue topping listed below.

For the Meringue Topping:
3 large egg whites
1/4 tsp vanilla
2 1/2 tbsps sugar

Beat the egg whites until stiff. Add the vanilla and 1/2 tablespoon of the sugar. Continue to beat. Gradually beat in the remaining sugar. Pile the meringue on the pie, spreading all the way to the crust to seal the edges. Bake in a 300 degree oven until the meringue is browned, about 8 to 10 minutes. 

 

 file photo

ROAST WILD DUCK

This recipe is from an old Iowa cookbook.

2 wild ducks, about 2 lb each
salt and pepper to taste
1 tsp. dried rosemary
2 small apples
2 small onions

Preheat oven to 325 degrees.

The ducks should be plucked of the feathers but not skinned.

Sprinkle the cavities of the ducks with the salt, pepper, and rosemary. Place an apple and an onion inside the cavity of each duck. (You may have to cut them to get them to fit inside the cavity.) Place the ducks, breast side up, on a rack in an open roasting pan. Roast 1 1/2 to 2 hours until the ducks are tender when pierced with a fork between the leg and the body. Juices should run clear as with poultry. Remove the apples and onions and discard.

Serves 4

Photo from Ina Garten used for reference only.

SPICED BLUEBERRY CAKE

This recipe is from an old Iowa community cookbook.

1 cup shortening or butter (add 1 tsp salt if you use shortening).
2 cups white sugar
4 eggs
3 cups all-purpose flour, sifted
2 tsps baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
1 tsp allspice
1 cup buttermilk
2 cups blueberries (use whole can of blueberries, juice and all)

Preheat oven to 350 degrees.

Cream butter and add sugar gradually creaming until fluffy. Beat the eggs well and blend into the sugar mixture. Add buttermilk and stir mixture well. Sift the flour, baking soda, baking powder, and the spices together; beat into the creamy mixture. Gently fold in the blueberries until well mixed in. Pour batter into a greased 9x13-inch pan and bake at 350 degrees for 40 to 45 minutes or until cake tests done.

Good with your favorite chocolate frosting.

Stays moist for a long time.

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MAGIC COOKIE BARS

I know I have been making this recipe for my family for over fifty years. I hadn't even thought of it as an old recipe until I ran across it in my late mother's recipe files and realized how long I had been making it. These are excellent and make a perfect dessert for the office, church or other "pitch-ins", or just to please your family. My family enjoys them made with chocolate chips or butterscotch chips. I'm sure they would be good with toffee chips, peanut butter chips, etc. Try making them with your family's favorite chips. They are sure to please!

1/2 cup margarine
1 1/2 cups graham cracker crumbs
1 can (14 oz) sweetened condensed milk
1 pkg (6 oz) semi-sweet chocolate chips (or any flavor)
1 can (3 oz) flaked coconut (or 1 1/3 cups)
1 cup chopped nuts (I prefer pecans)

Preheat oven to 350 degrees for a metal pan or 325 degrees for a glass pan.

In a 9x13-inch baking pan, melt margarine in the oven. Remove from oven and sprinkle graham cracker crumbs over the margarine. Pour sweetened condensed milk evenly over the cracker crumbs and butter. Top with the chips, coconut, and nuts. Press down lightly, using a large spatula or the back of a large spoon. Bake for 15 to 20 minutes or until lightly browned. Cool. Cut into bars. To store, cover loosely and store at room temperature.

SERVED HOT POTATO SALAD

6 to 8 boiled or baked potatoes, peeled and cubed

1/2 lb Velveeta cheese, cubed
1 cup mayonnaise
1 small onion, chopped
1 tbsp prepared mustard
salt and pepper to taste
3 to 4 bacon strips and drippings

In a large bowl, gently mix together the potatoes, cheese, mayonnaise, onion, mustard, salt and pepper. Partially fry the bacon strips (do not fry crisp). Pour bacon drippings into the potato mixture. Put mixture into a lightly greased baking dish. Crumble bacon over the top of the mixture. Bake 30 to 40 minutes at 350 degrees. Serve hot.

Note: This can be made ahead, refrigerated and then baked before serving.

 This is a similar recipe. Photo used for reference only.

BANANA CHOCOLATE LOAF

 CLICK ON THE RECIPE FOR EASIER READING

This is a recipe clipping from my late mother's shoe boxes of recipes. I have never made it but it sure looks like it would be good.

DOROTHY'S FRIENDSHIP TEA

2 cups Tang instant breakfast drink

2 cups granulated sugar
1 1/3 cups instant tea mix
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 3-ounce packages Wyler's Lemonade mix (optional)

Combine ingredients and pour through funnel into large glass container. Cover tightly. The dry mix keeps for months in the refrigerator.

To make a quart: use approximately 1/4 cup mix to 1 quart of water

This recipe is from the late Dorothy Mengering, better known as David Letterman's mother. Dorothy was a fellow Hoosier who loved to cook and share her recipes.

The late Dorothy in her kitchen.

ANISEED BISCOTTI

This is a recipe I saw in a magazine several years ago. It was made by a lady who immigrated to America from Italy in the early 1900s.

1 cup butter
1 cup sugar
3 eggs
2 tsp vanilla extract
3 1/2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 cup slivered almonds
2 to 3 tbsp aniseed
1 cup semisweet chocolate chips
2 tbsp shortening

In a mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each. Beat in vanilla.

Combine the flour and baking powder; add to the creamed mixture. Stir in the almonds and aniseed.  Divide the dough into three 10-inch x 3-inch rectangles on a greased baking sheet.

Bake at 325 degrees for 25-30 minutes or until golden brown. Carefully remove to wire racks to cool completely.

Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-inch slices. Place slices cut side down on ungreased baking sheets and bake at 325 degrees for 12-16 minutes or until firm and golden brown, turning once. Remove to wire racks to cool.

Melt chocolate chips and shortening together (this works well in the modern-day microwave!); stir until smooth. Drizzle over the biscotti. Let stand until chocolate is set.

Refrigerate in an airtight contain with waxed paper between layers.

Yield: Around 3 dozen.

 This recipe and photo are saved from an old TOH magazine of about 20 or 21 years ago.

WHOLE GRAIN BUTTERMILK BREAD

1 cup warm (105 - 115 degrees) water

1 pkg active dry yeast
1 tbsp honey
4 cups (approximately) bread flour
2 cups buttermilk
1 tbsp salt
1 cup wheat germ
2 1/2 cups rye flour
1 egg white
1 tsp water
3 tbsp rolled oats

Place the warm water in a room-temperature bowl and stir in the yeast and honey.  Stir in 1 cup of the bread flour.  Let stand in a warm place until bubbly, approximately 20 to 25 minutes.

Mix the buttermilk and salt into the above mixture.  Add another 2 1/2 cups of the bread flour.  Mix to blend then beat until smooth.  Stir in the wheat germ and rye flour to make a stiff dough.  Turn out on a floured surface and knead until the dough is is springy, kneading in more bread flour if needed.  Place the dough in a greased bowl, turning over to grease top.  Cover with a kitchen towel and let rise in a warm place until doubled; about an hour and a half.

Punch down the dough and let rest 5 minutes.  Divide the dough in half and shape each half into a loaf.  Place in 2 greased 9-inch loaf pans.  Let rise until doubled in bulk, about 45 minutes.

In a small bowl or cup, lightly beat the egg white with the water; brush lightly over tops of loaves.  Sprinkle each loaf with half the oats.

Bake at 350 degrees about 40 to 45 minutes.  Bread will be done when lightly browned and produces a hollow sound when tapped. 

Remove bread from pans and cool on wire rack.

File Photo