JEAN'S OLD FASHION CREAM PIE

Jean was a great cook and mother in the area where I grew up in the 1950s.

1 unbaked 9-inch pie shell
1 cup brown sugar
1 cup white sugar
1/2 cup flour
1 tsp cinnamon
pinch of salt
1/2 cup half-and-half cream
milk

Preheat oven to 450 degrees.

In a medium mixing bowl, mix together the brown sugar, white sugar, flour, cinnamon, and salt; gradually add the cream. When mixture is well blended pour into the pie shell. Add enough milk to fill the shell, if necessary. Bake at 450 degrees for 10 minutes then reduce the heat to 350 degrees and bake for another 30 minutes.

Note: To keep crust from becoming too brown, you can cover the crust edges with foil and remove the last 5 to 10 minutes of the baking time.

You can see how much I have used her cookbook, it has lost its cover!
 

HOMEMADE BUTTER CRUNCH POPCORN

This is an old recipe from my childhood.

1/4 cup butter
1/2 cup corn syrup
3/4 cup sugar
4 cups popped corn
1 cup unsalted peanuts

In a 2-quart heavy-duty saucepan, combine butter, syrup, and sugar. Cook mixture, stirring occasionally, until it comes to a boil. Reduce the high slightly and continue cooking to 260 degrees on a candy thermometer. Put popcorn and nuts in a large glass bowl and stir to mix well. Pour candy mixture over popcorn and nuts; mix well. Butter hands and form mixture into small bite-sized balls.

 This is a file photo for reference.

PINEAPPLE-NUT BREAD

This is another old recipe from my childhood.

1 cup pecans, chopped fine
1/2 cup butter, softened
1/4 tsp lemon peel
3/4 cup sugar
1 egg, beaten
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
8.5-oz can crushed pineapple, undrained
1/4 cup milk

Preheat oven to 350 degrees.

Butter a 9-inch loaf pan; add 1/4 cup of the pecans and shake around in pan to coat. Lightly sprinkle these nuts with a pinch of sugar. Set pan aside.

In a medium bowl,blend together the butter and lemon peel; beat in sugar and add egg. Sift the flour, baking powder and baking soda into the sugar mixture alternately with the pineapple. Add the milk and mix well. Stir in the remaining nuts and pour batter into the prepared pan. Bake at 350 degrees for 50 minutes.

file photo

CHOCOLATE BRICKLE BARS

 This recipe is from an old newspaper clipping.

1 cup butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1/2 tsp salt
1 tsp baking soda
2 cups flour
1 bag (12-oz) semi-sweet chocolate chips
1 bag Bits O Brickle
1 cup shredded coconut
3/4 cup chopped pecans

Preheat oven to 400 degrees. Lightly grease a 9 x 12-inch glass baking dish; set aside.

In a large bowl, cream butter, granulated sugar, and brown sugar together. Add eggs and vanilla to the sugar mixture and mix until fluffy. In a small bowl, combine the salt, baking soda, and flour. Add chocolate chips, Bits O Brickle, coconut, and pecans. Bake at 400 degrees for 10 to 12 minutes. Do not over bake! Center of bars will look very soft. Allow to cool completely in the pan before cutting into squares.  

 I posted the picture below to keep from getting dozens of posts asking, "What is Bits O Brickle"!

STUFFED PEAR SALAD

18 gingersnaps, crushed

1/2 cup crushed pineapple, well drained
8-oz pkg cream cheese
2 tbsp mayonnaise
8 canned pear halves
8 lettuce leaves
1/2 cup sugar
3 tbsp lemon juice
1/2 cup orange juice
1 egg, beaten
1/2 cup whipping cream, whipped
1/3 cup finely chopped pecans, optional

In a medium mixing bowl, combine the gingersnaps, pineapple, cream cheese, and mayonnaise. Place each pear half on a lettuce leaf on the serving platter. Stuff the pear halves with the gingersnap mixture and chill while preparing the remaining ingredients.

In the top of a double boiler, mix together the sugar, lemon juice, orange juice, and egg. Cook over hot water until thickened. Remove from heat and allow to cool. When the mixture is cooled, mix with the whipped cream. Pour over the stuffed pears before serving. Sprinkle tops with the finely chopped pecans, if desired.

 I did not have a picture of this recipe so used this little cartoon "stuffed" pear.

HOMEMADE COOKED MAYONNAISE

This is another old recipe from my childhood in Southern Indiana.

2 cups sugar
1 tsp prepared mustard
2 tbsp flour
1 tsp salt
1 tsp pepper
3 eggs, lightly beaten
2 tbsp butter
1 cup vinegar
1 cup boiling water

In a large saucepan, stir together the sugar, salt, pepper, and flour; add mustard. Add the butter and vinegar; stir to moisten. Add 1/4 cup of the boiling water and stir. Turn heat to low and add the eggs. When eggs are mixed in well, slowly add the remaining boiling water and increase the heat to boiling. Boil for 5 minutes, stirring occasionally. Makes one quart of mayonnaise and may be kept in the refrigerator indefinitely.

file photo used for reference only.

HAM LOAF WITH MARMALADE

This is a recipe from one of my mother's PTO friends when I was a kid in school (in the 1950s, but don't tell!) Both this lady and my mother have been gone for years but we still enjoy many of the foods they used to make.

1 1/2 cup herb seasoned stuffing
2 cups milk
1 1/2 lb ground pork
1 1/2 lb ground ham
1/2 cup chopped onion
1/4 tsp salt

Soak the stuffing in the milk for 5 minutes. Add the ground pork, ground ham, onion and salt. Pack lightly into a loaf pan. Bake at 350 degrees for 1 hour and 15 minutes. Spoon off the drippings.

TOPPING:
1 cup orange marmalade
2 tbsp cider vinegar
1 tsp dry mustard
1/4 tsp cinnamon

Combine all topping ingredients in a small bowl until well blended. Spread over the hot ham loaf and return loaf to the oven. Bake another 10 minutes. Let loaf stand for about 10 minutes before cutting.

file photo

ZUCCHINI APPETIZERS

This is an old recipe from my Southern Indiana days many years ago.

3 cup shredded zucchini
1 cup Bisquick
1/2 cup chopped onion
1/2 cup Parmesan cheese
1/2 tsp salt
1 tsp oregano
dash of black pepper
1 clove of garlic, minced
1/2 cup oil
4 eggs, beaten

Mix all ingredients together in a large bowl. Spread mixture in a 9 X 13-inch baking pan that has been lightly greased. Bake at 325 degrees for 25 minutes or until golden brown. Cut into squares then cut each square in half diagonally.

Ready to be cut into triangles

HONEY MUSTARD COLESLAW

This recipe is from an old Southern Indiana newspaper clipping.

4 cups shredded cabbage
1 cup shredded carrots
1/4 cup sliced green onions
1/4 cup cider vinegar
3 tbsp honey mustard
1 cup mayonnaise
1 tsp poppy seeds
2 tsp sugar
salt to taste
pepper to taste

In a large mixing bowl, combine the shredded cabbage, carrots, and green onions; toss well to mix. In a small bowl, blend the vinegar, honey mustard, mayonnaise, poppy seeds, sugar, salt and pepper. Whisk until smooth. Pour the dressing over the cabbage mixture and season with salt and pepper. Chill several hours before serving.

 

file photo for reference only.

CRANBERRY RELISH MOLD

This recipe was given to me by my late Aunt Oweedah (Sissy) Butcher who was a very good cook.

1 can (9-oz)  (crushed) pineapple

1 cup fresh ground cranberries

1 pkg (3-oz) cherry Jell-O

1 small unpeeled orange (seeds removed), ground

1/2 cup sugar

1 tbsp lemon juice

1 cup chopped celery

1/2 cup chopped nuts

Drain pineapple, reserve syrup and add water to make 1/2 cup. Dissolve jello and sugar in 1 cup hot water. Add syrup and lemon juice. Chill until partially set. Add fruits, celery, and nuts. (If you put cranberries, celery and orange in food processor it does better job.) Pour into a 5 cup ring mold and chill overnight. Dip in water and turn out on a plate to serve.

front cover of my family cookbook

OLD FASHIONED EASY FRUIT PUNCH

1 can (6-oz) frozen orange juice

1 can (9-oz) frozen lemonade
2 pkgs. unsweetened cherry Kool-Aid
1 1/2 cups sugar
10 cups water

Put dry Kool-Aid and sugar into a large bowl. Add 2 cups of the water and stir until the Kool-Aid powder and sugar are melted. Add remaining water, frozen orange juice concentrate and frozen lemonade concentrate. Stir until juices are dissolved. Chill until serving time. Serve in a pretty punch bowl and float thin slices of fresh orange and lemon on the punch, if desired.

Note: File Photo for reference only.

APRICOT SURPRISE SALAD

This recipe is from an old community cookbook.

2 pkgs (3-oz each) apricot gelatin
2 cups boiling water
2 cups cold water
2 bananas, cut up
1 (#2) can crushed pineapple, well drained
1 cup miniature marshmallows

Add the gelatin to the hot water and stir until gelatin is dissolved. Add the marshmallows to the hot gelatin mixture and stir until the marshmallows are dissolved. Add the cold water, bananas, and crushed pineapple. Stir to blend well. Pour into a 9 x 13-inch dish and refrigerate until firm.

TOPPING:
1/2 cup sugar
1 cup pineapple juice
1 egg, slightly beaten
2 tbsp flour
3-oz cream cheese
2 tbsp butter
1 envelope dessert topping mix

In a medium saucepan, cream together the sugar, butter, and egg; add the flour and pineapple juice. Cook the mixture over low heat until thickened. Remove from heat and add the cream cheese. Allow to cool. Whip the envelope of dessert topping mix according to the package directions, fold into the topping mixture. Spread topping over the gelatin. 

file photo for reference

AMISH CORN BAKE

This is a recipe used by the old order Amish in Indiana for many years.

2 eggs, separated
1/2 tsp salt
3 cups uncooked kernel corn
1/4 tsp black pepper
3/4 cup milk
1/2 cup cracker crumbs
1/2 cup sour cream
1/4 tsp salt
2 tbsp melted butter
2 tbsp chopped pimento

Note: You could use frozen whole kernel corn.

Beat the egg yolks and combine with the corn, 1/2 tsp salt, black pepper, and milk. Blend well and pour into a buttered 2-quart casserole dish. Beat the egg whites until stiff and gently blend in the sour cream. Fold the sour cream mixture into the corn mixture. Sprinkle the top with the cracker crumbs that have been mixed with the butter. Dot top with the chopped pimento. Bake 1 hour at 350 degrees.

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HOMEMADE SOFT PRETZELS

This recipe is from an old Texas newspaper clipping.

2 pkgs active dry yeast
2 cups warm water
5 to 6 cups all-purpose flour
1 1/4 cups enriched cornmeal
2 eggs
1/3 cup sugar
2 tsp salt
Coarse salt, optional for garnish
TOPPING:
1 egg, beaten
1 tbsp water

Dissolve yeast in 2 cups water in large mixing bowl. Add 5 cups of the flour, cornmeal, eggs, sugar, and salt. Beat with electric mixer on medium speed for about 2 minutes; stir in enough additional flour to make the dough stiff.

Shape dough to form a ball and place in a greased large bowl. Turn once to coat the surface of the dough. Cover and let rise in a warm place for 1 to 1 1/2 hours or until doubled in volume. Punch dough down. Divide dough in half on a lightly floured surface; shape each half to form a ball. Flatten one ball and cut into 16 wedges. Roll each wedge to form an 18-inch-long rope; shape to form a pretzel. Place on lightly greased baking sheet. Repeat the process with the second ball of dough.

Combine the topping ingredients and brush over the tops of the pretzels. Sprinkle with coarse salt, if desired. Let rise in warm place for 30 to 45 minutes or until double in size. Bake at 425 degrees for 12 to 13 minutes or until golden brown.

 File Photo

DEVILED CRAB DIP

This is a recipe from the 1950s.

6 1/2-oz can crab meat
2 hard-cooked eggs
1/2 cup mayonnaise
1 tbsp lemon juice
1/2 tsp. prepared mustard

Drain, bone, and flake crab meat. Finely chop the eggs and add to the crab meat. Blend the mayonnaise, lemon juice, and mustard together in a small bowl. Add the eggs and crab meat mixture to the mayonnaise mixture; mix together until blended. Serve as a dip with assorted crackers and/or fresh vegetables.

file photo for reference only

OLD-FASHION WALNUT SQUARES

 

1 egg

1 cup brown sugar*
1/2 tsp vanilla
1/2 cup all-purpose flour*
1/8 tsp baking soda
1/2 tsp salt
1 cup walnuts, chopped

Preheat oven to 325 degrees. Grease an 8-inch square pan; set aside.

In a mixing bowl beat the egg until foamy. Add the brown sugar and vanilla. Stir in the flour, baking soda, and salt. Add the walnut pieces and mix in well. Spread the batter into the well greased baking pan. Bake in a 325-degree oven for 25 minutes or until the top has a dull crust. Cut into squares and serve warm.

*For diabetics, substitute 1/2 cup Splenda Brown Sugar Blend and instead of all-purpose flour use white whole-wheat flour or the equivalent of your favorite no/low carb substitution.. Walnuts are heart healthy and good for diabetics.

Note: Serve with a dollop of whipped cream or a scoop of ice cream, if desired.

file photo

AMISH CRANBERRY SALAD

This is an old Amish recipe.

1 pkg (3-oz) cherry gelatin

1 cup boiling water

1/2 cup cold water

1/2 lb cranberries, ground

3 apples, chopped

1/2 cup crushed pineapple 

1/4 cup chopped nuts

3/4 cup sugar

Pour boiling water over gelatin mix and stir until completely dissolved. Add the cold water and chill until slightly thickened. Combine the remaining ingredients in a bowl and mix well. Add to the slightly thickened gelatin mixture. Chill until firm before cutting to serve.

This is a file photo

CRISPY OVEN FRIED PAPRIKA CHICKEN & GRAVY

1 frying chicken, cut up

1 cup biscuit baking mix
2 tsp salt
1/4 tsp black pepper
2 tsp paprika
1 stick butter*

Preheat oven to 400 degrees.
Place butter in a 9 x 13-inch baking pan and set into oven until melted.

In a paper bag combine the baking mix, salt, pepper, and paprika; shake 3 pieces or so of chicken in bag at a time; coat thoroughly. 

Place the chicken, skin side down in a single layer in the hot butter in the pan.  Place in oven at bake 30 minutes at 400 degrees.  Turn chicken to the other side and bake another 15 minutes or until browned and juices run clear.

*Replace half the butter with olive or coconut oil for a healthier dish.
Gravy:
Pan drippings
2 tbsp of the leftover biscuit mixture in the bag
1 1/2 cups low-fat milk

Add the biscuit mixture to the drippings and bring to a boil, while stirring.  Add the milk and boil for another minute or so until thickened.  Stir gravy constantly while cooking.

 

File Photo

CORN DOGS

2/3 cup corn meal

1 egg, beaten
1 tsp baking powder
milk
1 cup flour
1/2 tsp salt
Hot dogs

Mix the cornmeal, flour, baking powder, and salt together in a shallow dish; stir in the egg and enough milk to make a stiff batter. Remove hot dogs from package, dry with paper towels, and insert a wooden skewer in one end and over halfway through the hot dog. Dip in batter to coat well. Deep fry at 400 degrees until golden brown. Drain on a cookie sheet lined with paper towels.

file photo

ANN PILLSBURY'S 1950 PINEAPPLE PIE RECIPE

 

Recipe is hard to read so here it is:

Combine…
2 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 1/2 cups (No. 2 can) crushed pineapple
Cook until thick and clear, stirring constantly.
Add…
1 tablespoon butter
1 tablespoon lemon juice
Cool.
Prepare…
pastry for two-crust pie, as directed on Pillsbury Pie Crust Mix package.
Turn…
filling into pastry-lined 8-inch pan.
Place…
lattice strips over filling, seal ends to bottom crust. Flute edge.
Bake…
in hot oven (425F) for 25 to 30 min.

POTATO-CHOCOLATE CAKE

This recipe is from the late mother of children I went to elementary school with in the 1950s.

2 cups flour
1/2 cup cocoa
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup shortening
2 cups sugar
4 eggs
1 cup mashed potatoes
1 tsp vanilla
1/3 cup milk
1 cup chopped nuts

Stir together the flour, cocoa, baking powder, salt and cinnamon. In a large mixing bowl, mix shortening and sugar beating until light; add eggs and beat until mixture is light and fluffy. Add the potatoes and vanilla mixing until well blended. Stir the flour mixture into the creamy mixture, alternating with the milk. Stir in the nuts. Pour into a greased 13 x 9x 2-inch pan. Bake at 350 degrees for 40 to 45 minutes. Frost with your favorite chocolate frosting or dust top with powdered sugar.

 

file photo

MARGIE'S OVEN-FRIED CHICKEN

1 tbsp butter or margarine

2/3 cup Bisquick
1 1/2 tsp paprika
1 1/4 tsp salt
1/4 tsp pepper
2 1/2 to 3 1/2 lb frying chicken, cut-up

Heat oven to 425 degrees. Melt butter in an oblong baking pan 9 x 13-inches, in the oven. Mix the Bisquick with the paprika, salt and pepper; coat the chicken. Place chicken, skin sides down, in the pan. Bake, uncovered, for 35 minutes. Turn and bake until done, about 15 minutes longer.

 Photo from Just a Pinch

AMISH EGG DROP SOUP

I am not Amish but grew up around them in Indiana. They are great people and the women and girls are excellent cooks. This is one of their old recipes but not one I enjoy as I am not fond of eggs.

4 cups milk

1 tbsp butter

1/2 tsp salt

pinch of pepper

8 eggs 

Heat milk, butter, salt and pepper to scalding. Drop eggs in one at a time. Keep milk hot but not boiling for about 5 minutes. Flip eggs and heat 5 minutes more. 

Yield: 4 servings of 2 eggs each

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APPLESAUCE BRAN MUFFINS

This is a recipe I have had for many years. I do not remember where I got it.

2 cups bran flakes cereal
1 cup milk (skim is healthier)
1 1/2 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 eggs, slightly beaten
1/2 cup unsweetened applesauce
3 tbsp salad oil
1 tsp vanilla extract
1/2 cup toasted almonds, chopped (walnuts also work well)

Preheat oven to 400 degrees. Grease 12 muffin pan cups and set aside. In a large bowl, combine the bran flakes and milk. Let mixture stand for 5 minutes. In another bowl, combine flour, sugar, baking powder, cinnamon, and salt; set aside. To the bran flakes, add eggs, applesauce, oil, and vanilla; beat well. Stir in the dry ingredients and nuts just until moistened. Fill the muffin cups 3/4s full. Bake at 25 to 30 minutes, until lightly browned and tops spring back when touched. Remove from pan and cool on a wire rack.

File Photo

OLD FASHION SOFT MOLASSES COOKIES

I got this recipe from the internet some time ago. Perhaps some of you would enjoy this recipe. I do not know its origin. I did notice it is dated 2 days after my late husband's birth, and it was titled old fashion then.

CLIPPING FOR VINEGAR DUMPLINGS

Another recipe from my late mother's treasure trove of recipe clippings, etc. I do not understand this recipe so no questions to me, please. I have no answers.

OLD ENGLISH/BLUE CHEESE BALL

This is an old recipe from my childhood.

2 pkgs (8-oz each) cream cheese
2 jars (5-oz each) Old English Cheese Spread
1 jar (5-oz) Blue Cheese
3 tbsp red wine vinegar
1/8 tsp garlic salt
chopped pecans for rolling the balls in

Let cheeses warm to room temperature for easier mixing.

Put all ingredients, except pecans, into a mixing bowl and blend with a fork until well blended. After mixing, refrigerate the mixture until it is stiff. Remove from refrigerator and divide into two equal parts. Roll each part into a ball. Roll each ball in the chopped pecans. Wrap in plastic wrap and refrigerate until ready to serve. Serve with an assortment of crackers and/or fresh vegetables.

 Kraft Foods Photo for reference

RICH AND DELICIOUS HOT CHOCOLATE MIX

This recipe is from an old local PTA club cookbook..

1 box (5 to 6 qt) powdered milk
1/2 cup powdered sugar
1 cup Nestle's Quik
1/2 cup powdered coffee creamer
1 box (4-serving size) instant chocolate pudding mix
1/4 to 1/2 cup cocoa (depending on how chocolaty you want)

Combine all ingredients together and store in an airtight container or pretty jar if giving as a gift. Directions: Use 1/3 cup mix to 1 cup hot water.

file photo for reference

STRAWBERRY SHORTCUT CAKE

This recipe is from a lady from the community where I went to school. Jean was an excellent cook.

1 cup miniature marshmallows
2 cups frozen strawberries
3 oz pkg strawberry gelatin
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1/2 cup shortening
3 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
3 eggs

Preheat oven to 350 degrees.

Grease a 9 x 13-inch baking pan. Sprinkle marshmallows over the bottom of the baking pan. Combine strawberries and dry gelatin; set aside. Combine the flour and the remaining ingredients; beat at low speed of an electric mixer until moistened. Pour batter over the marshmallows in pan. Spoon strawberry mixture over the batter. Bake at 350 degrees for 45 to 50 minutes. Serve topped with whipped cream.

 As you can see, my copy of her cookbook has had a lot of use!