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.

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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.

 

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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.

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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!