TOMATO SOUP FRENCH DRESSING

1 cup tomato soup 1/2 cup sugar 3/4 cup vinegar 1 tsp salt 1/2 tsp pepper 1/2 tsp paprika 2 tsp prepared mustard 1 tbsp Worcestershire sauce Mix ingredients in a bowl and slowly add 1 1/2 cup oil. Place in a container with 6 cloves garlic. Will keep for weeks in the refrigerator.

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BISQUICK'S IMPOSSIBLE CHEESEBURGER PIE

1 lb ground beef

1 1/2 cups chopped onion
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups milk
3/4 cup Bisquick baking mix
3 eggs
2 tomatoes, sliced
1 cup shredded Cheddar or process American cheese

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2-inches. Brown beef and onion; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, baking mix, and eggs until smooth, 15 seconds in blender or on high 1 minute with hand beater. Pour into plate over hamburger. Bake 25 minutes. Top with tomatoes and sprinkle with cheese. Bake until a knife inserted in center comes out clean, another 5 to 8 minutes. Cool 5 minutes.

Note: For high altitudes, increase first baking time from 25 to 30 minutes.

TURKEY NOODLE CASSEROLE

2 cups cooked, drained noodles 1 tbsp margarine, melted 5 tbsp grated Parmesan 4 to 5 slices cooked turkey 1 cup milk 1 cup shredded Cheddar cheese Mix noodles, margarine, and half of the Parmesan cheese. Pour into a greased baking dish. Top mixture with turkey slices. In saucepan, heat milk and Cheddar cheese until cheese melts. Pour over turkey and top with remaining Parmesan. Bake at 350 degrees for 40 minutes.

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HERSHEY'S COCOA BUNDT CAKE

This recipe was in an old Hershey's recipe give-away.

1 2/3 cups all-purpose flour
1 1/2 cups sugar
1/2 cup Hershey's cocoa
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 eggs
1/2 cup shortening
1 1/2 cups buttermilk or sour milk*
1 tsp vanilla extract
Chocolate Glaze (recipe below)

Heat oven to 350 degrees. Generously grease and flour a 12-cup Bundt pan. In the large mixer bowl, blend flour, sugar, dodoa, baking soda, baking powder, and salt; add remaining ingredients except chocolate glaze. Beat on low speed for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour batter into prepared Bundt pan. Bake for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan and place on a wire rack to cool completely. Drizzle with the chocolate glaze.

Yield: 12 to 16 servings

*If you don't have buttermilk, you can use 1 1/2 tablespoons vinegar plus milk to equal 1 1/2 cups. Allow to sit for a couple of minutes before using.

Chocolate Glaze:

1/4 cup sugar
1/4 cup water
1 cup Hershey's Semi-Sweet Chocolate Chips or Mini-Chips

In a small saucepan, bring water and sugar to a rolling boil, stirring until the sugar is dissolved. Remove pan from heat. Immediately add the chocolate chips. Stir mixture with a wire whisk until the chips are melted and the mixture is smooth. Cool until slightly thickened. Drizzle over top of cake.

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Old Fashion Pumpkin Bars

This recipe is from a 1970s church cookbook.

1 cup oil
2 cups sugar
2 cups pumpkin
4 eggs
2 cups flour
2 tsp baking powder
1 tsp soda
1/2 tsp salt
2 tsp cinnamon

Preheat oven to 350 degrees.

Beat oil, sugar, pumpkin and eggs together until well blended. Combine flour, baking powder, soda, salt, and cinnamon together in a sifter. Sift mixture into the pumpkin mixture. Blend well. Grease a jelly roll pan and pour batter into prepared pan. Bake at 350 degrees for 20 to 25 minutes. Frost with a powdered sugar frosting or a cream cheese frosting, if desired.

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PAGO-PAGO PASTA SALAD

1 can (20-oz) pineapple chunks in own juice, drained (reserve juice)

1 can (10 1/2-oz) manadrin oranges in light syrup, drained (reserve juice)
8 oz cooked macaroni
1/2 lb medium shrimp, shelled, deveined and cooked
1 medium red or green bell pepper, julienned
1/2 cup sliced green onions
Dressing:
1/3 cup salad oil
3 tbsp fresh lime juice
2 tsp balsamic or red wine vinegar
1 1/2 tsps grated fresh ginger
3/4 tsp salt
1/8 tsp ground red pepper
1/8 tsp freshly ground black pepper

In a large mixing bowl, combine pineapple chunks, oranges,macaroni, shrimp, bell pepper, and green onions. To make dressing:
In a jar with a tight fitting lid, combine oil, 2 tablespoons of the reserved pineapple juice, 1/4 cup reserved orange syrup, lime juice, vinegar, ginger, salt and peppers. Cover and shake. Pour dressing on the pasta mixture while the pasta is still warm. Serve at room temperature.
Makes 8 servings of about 265 calories each.

clipart photo - not this recipe

OLD-FASHIONED POTATO SALAD

This recipe is from an old newspaper clipping advertising Marzetti dressings.

4 cups cooked, diced, cooled potatoes
2 hard-cooked eggs, diced + plus additional, for garnish if desired
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped sweet pickles
2 tbsp chopped pimento, optional
1/2 cup Marzetti slaw dressing
1 tbsp pickle juice

Salt and Pepper to taste

Tomato wedges for garnish, if desired

In a large bowl, combine all ingredients, except garnish items. Mix well. Chill to blend flavors. Garnish with additional hard-cooked egg slices and tomato wedges, if desired. Keep any leftovers in the refrigerator.

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WALNUT-DATE LOAF BREAD

1 cup chopped dates 1 cup boiling water 1 tbsp vegetable oil 1 cup packed brown sugar 1 egg 1 tsp vanilla extract 2 cups all-purpose flour 1 tsp baking soda 1/4 tsp salt 1 cup chopped walnuts In a mixing bowl, combine the dates, water, and oil. Let stand for 10 minutes; do not drain. Add the brown sugar, egg and vanilla; mix well. In another bowl, combine the flour, baking soda, and salt. Stir flour mixture into the date mixture just until combined. Do not beat. Fold in walnuts. Transfer batter into a greased 8-inch loaf pan. Bake at 350 degrees for 60 to 65 minutes or until golden brown and a toothpick inserted near center comes out clean. Cool ten minutes before removing from pan. Finish cooling on a wire rack. I believe this is an old recipe from California.

photo from funfoodfrolic.com

HOMEMADE BREAD BATTER WITH FOUR OPTIONS

White Bread Batter:

1 1/4 cups warm (not hot)water
1 pkg active dry yeast
2 tbsp soft shortening
2 tsp salt
2 tbsp sugar
3 cups sifted flour

Pour warm water into large mixing bowl. Sprinkle yeast over water; stir until dissolved. Add shortening, salt, sugar, and 1 1/2 cups flour. Beat two minutes at medium speed of electric mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Stir in remaining flour and beat with a spoon until smooth, about 1 to 1 1/2 minutes. Scrape batter from sides of bowl. Cover dough with a clean cloth and let rise in a warm place, free from draft, until double in bulk, about 30 minutes. When batter has risen, stir down by beating about 25 strokes. Spread batter evenly in a greased 9x5x3-inch loaf pan. Batter will be sticky. Let rise in warm place, free from draft, until edge of batter reaches 1/4" from top of pan, about 40 minutes. Preheat oven to 375 degrees. Bake at 375 for 45 to 50 minutes, or until brown. When done, immediately remove from pan. Brush top with margarine or butter, cool. Makes 1 loaf.

Whole-Wheat Bread Batter:
Use above recipe but substitute firmly packed brown sugar for white sugar. Substitute 1 cup whole-wheat flour for 1 cup of the white flour. Add 1/2 cup whole-wheat flour with the first addition of flour. Add the remaining whole wheat flour with the second addition of flour.

Rye Bread Batter:
Use recipe for white bread batter. Use firmly packed brown sugar for white sugar. Use 1 cup sifted rye flour for 1/2 cup of the white flour. Add 1/2 cup rye flour with the first addition of flour. Add the remaining rye flour with the second addition of flour. If desired, add 1 teaspoon of caraway seeds with the first addition of flour.

Herb Bread Batter:
Use recipe for white bread batter. Add 1 teaspoon of caraway seeds, 1/2 teaspoon nutmeg and 1/2 teaspoon powdered sage with the first addition of flour.

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SOUR CREAM COFFEE CAKE

 

1950s HOT SPICED CIDER

8 cups apple juice or cider

1/3 cup packed brown sugar
6-inch cinnamon stick
1 tsp whole allspice
1 tsp whole cloves
1 large orange cut into 8 thin wedges
8 whole cloves

Combine the cider or juice and brown sugar together in a saucepan.

Make a spice bag by putting the cinnamon, allspice, and the 1 teaspoon of whole cloves together in a 6-inch doubled square piece of cotton cheesecloth tied up with a clean string. (Or use a tea ball and break up the cinnamon) Add spice bag to the mixture.

Bring the mixture to a boil then reduce the heat, cover and simmer for 10 minutes. Remove the spice bag and discard. Serve the hot cider in mugs.

While the mixture is simmering, stud each of the 8 orange wedges with a whole clove and place 1 wedge in each mug.

Yield: 8 (8-oz each) servings

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HAM LOAF

This recipe was compliments of a local grocery store in Southern Indiana many years ago.

1 1/2 lbs ground ham
1/2 cup breadcrumbs
1/2 cup quick oats
2 eggs, beaten
3 tbsp chopped onion
2 tbsp parsley flakes
1/2 cup dark brown sugar

Combine ham, breadcrumbs, oats, eggs, onion, parsley in a large mixing bowl. Mix well and shape into a loaf shape. Sprinkle the sugar over top of loaf. Place loaf in a very lightly greased and floured baking dish. Bake at 350 degrees for 60 to 70 minutes.

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VERY OLD FASHIONED SUGAR CREAM PIE

1 cup sugar

1/2 cup flour (or cornstarch and cold water)
1 1/4 cups hot water
dash salt
nutmeg
1 unbaked pie shell

Preheat oven to 350 degrees.

Mix sugar and flour together. Add hot water and salt. Mix together and pour into pie shell. Dot with butter and sprinkle nutmeg over the top. Bake at 350 degrees until done.

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DOUBLE CHOCOLATE COCA COLA CAKE

I post this old ad every December. I make one very similar to this every year for my grandson's November birthday. It is a good cake.  I loved all the old coca cola Santa trays they used to put out every year when I was a child. This picture of Santa is probably from one of them. Enjoy.

SQUASH PIE 2

2 rounded cups cooked and strained winter squash

1 cup sugar
1 egg, lightly beaten
1 tbsp flour
1 tsp salt
1 tsp ground cinnamon
1 tsp ginger
1 pint sweet milk
2 regular pie shells OR 1 large deep dish pie shell

Preheat oven to 450 degrees.
Combine squash and sugar; add egg and mix. Mix together flour, salt, cinnamon, and ginger. Mix into the squash mixture. Gradually add milk. Mix well and pour into unbaked pie shell/shells. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake 50 more minutes.

Note: You can substitute pumpkin for the squash to make a pumpkin pie.

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BAKED CRANBERRY SAUCE

1 lb cranberries (5 cups)

1 jar (12-oz) orange marmalade

1 cup chopped pecans

1 cup coconut 

3/4 cup sugar

1/2 cup water

Combine all ingredients. Spread in a 13x9x2-inch baking dish. Bake, uncovered, in a 350-degree oven for about 30 minutes. Transfer to jars. Cover, refrigerate. Makes about 4 cups.

Directions to pack with gift: Store in refrigerator. Serve warm or chilled as meat accompaniment or over desserts.

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THE LATE PORTER WAGNER'S FUDGE RECIPE

According to the late country music great, his mother taught him this recipe when he was a youngster.

2 cups sugar

2 heaping tbsps cocoa
1/2 tsp salt
1/4 cup Log Cabin syrup
milk as needed
2 tbsp butter
1 tsp vanilla
2 tbsps peanut butter
1/2 cup chopped English walnuts

Mix sugar, cocoa, salt and syrup in a saucepan. Add enough milk to make it soupy, but very thick. Bring to a boil and boil until the sugar is dissolved (4 to 5 minutes). Test for doneness by dropping a spoonful into a cup of cold water until it forms a soft ball. Remove from the heat and add butter and vanilla. Stir until it begins to cool. Add the peanut butter and walnuts. Pour into a large platter until it cools then cut into squares.

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TURKEY NOODLE CASSEROLE

Leftover turkey? You might like this old recipe.

2 cups cooked, drained noodles 1 tbsp margarine, melted 5 tbsp grated Parmesan 4 to 5 slices cooked turkey 1 cup milk 1 cup shredded Cheddar cheese Mix noodles, margarine, and half of the Parmesan cheese. Pour into a greased baking dish. Top mixture with turkey slices. In saucepan, heat milk and Cheddar cheese until cheese melts. Pour over turkey and top with remaining Parmesan. Bake at 350 degrees for 40 minutes.

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1970s BISQUICK APPLE PANCAKES AND CIDER SYRUP

This is a recipe I got on a Bisquick flyer in 1971, so it is older than my two youngest children.

2 cups Bisquick baking mix
1/2 tsp cinnamon
1 egg
1 1/3 cup milk
3/4 cup grated apple

Beat the baking mix, cinnamon, egg, and milk with a rotary beater until smooth (Remember the handheld rotary beaters?  Being a leftie, I hated them; they were hard to use!)  Fold in the apple.

Heat a griddle or skillet to hot (grease if necessary) and pour batter by 1/4 cupsful onto the hot griddle.  Cook until bubbles appear.  Turn and cook on other side until golden brown.  Serve with whipped butter and warm maple or cider (recipe below) syrup.

This makes about 18 pancakes.

Cider Syrup:
1 cup sugar
2 tbsp cornstarch
1/2 tsp pumpkin pie spice
2 cups apple cider
2 tbsp lemon juice
1/4 cup butter

In a saucepan, combine the sugar, cornstarch and pumpkin pie spice until well blended.  Stir in the cider and juice while stirring.  Cook over medium heat, stirring constantly, until the mixture thickens and boils for 1 minute.  Remove from the heat and blend in the butter.

1970S CRANBERRY COOKIES

1/2 cup butter, softened

1 cup granulated sugar
3/4 cup packed brown sugar
1/4 cup milk
2 tbsp orange juice
1 egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup chopped pecans
2 1/2 cups coarsely chopped frozen cranberries

Preheat oven to 375 degrees.
Lightly grease cookie sheets; set aside.

Cream the butter, granulated sugar, and brown sugar together. Stir in the milk, orange juice, and egg.

Combine the flour, baking powder, salt, and baking soda together. Add the flour mixture to the creamed mixture. Stir in the chopped pecans and the chopped cranberries.

Drop the dough by teaspoonfuls about 2 minutes apart on the prepared baking sheets. Bake 10 to 15 minutes until lightly browned. Allow to cool about 1 minute on baking sheets. Remove to wire racks to cool completely.

Yield: 11 dozen cookies

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FLUFFY RAISED DOUGHNUTS

1 cup milk 1 pkg dry yeast 1/2 cup lukewarm water 1 tsp sugar 1/4 cup shortening 1/4 cup sugar 1 egg, well beaten 1 tsp salt 3 1/2 cups flour Scald one cup milk and cool to lukewarm. Dissolve yeast in bowl in lukewarm water and 1 tsp sugar. When foamy, add to cooled milk. Stir in shortening, 1/4 cup sugar, egg, and salt. Beat in flour. On floured board, knead until smooth. Place in a greased bowl, let rise to doubled. Punch down and let rise until doubled again. Roll dough 1/2" thick and cut with a doughnut cutter. Cover and let rise until light and fluffy. Fry in deep hot fat. Glaze with a water and sugar mixture.

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SWISS VENISON ROUND STEAK

2 venison round steaks, approx 1 1/2 lbs

1/4 cup flour
2 tsp salt
1/8 tsp pepper
1/4 cup butter
1 cup water
1 med onion, chopped
1 cup diced celery
1/2 cup sour cream

Wipe steaks clean with a damp cloth. Combine flour, salt and pepper. Pound flour mixture into the steaks using the edge of a sturdy saucer. Brown both sides of the steaks and any remaining flour mixture in the butter. Add 1/4 cup of the water. Cover and simmer slowly, adding remaining water as needed. When the meat is almost tender (after 1 to 2 hours), add onion and celery; cook until thoroughly tender. Stir in the sour cream and cook for 2 minutes longer. Serve at once. From 1 1/2 to 2 1/2 hours of total cooking time will be required, the time depending on the age of the animal. Serves 5.

file photo for reference - not this exact recipe

CRAN-APPLE ORANGE CAKE

I know this cake has been around since the 1980s. I'm not sure before that.

2 cups all-purpose flour

1 1/2 cups Quaker Oats (Quick or Old-Fashion, uncooked

1 cup sugar

1/2 cup chopped nuts

1 tbsp baking powder

1 tsp salt (optional)

1/2 tsp baking soda 

1 cup milk / 3 eggs

3/4 cup finely chopped apple

3/4 cup (1 1/2 sticks) margarine, melted

1 tbsp grated orange peel

1 1/2 cups chopped cranberries

1 cup powdered sugar

4 1/2 tsp orange juice

Heat oven to 325-degrees, Generously grease a 12-cup Bundt pan. In a large bowl, combine the first seven ingredients, mix well. Add milk, eggs, apple, margarine and orange peel, mixing until blended. Fold in cranberries. Pour batter evenly into the prepared pan. Bake 55 to 60 minutes or until golden brown. Cool 15 minutes in the pan then remove to a wire rack to cool completely. Combine the remaining ingredients, mixing until smooth. Drizzle over the cooled cake. Garnish with additional cranberries and nuts, if desired.

Yield: 12 to 16 servings

file photo and recipe from Quaker Oats 1980s

OYSTER DRESSING

1 pint fresh oysters 6 to 7 cups dried breadcrumbs 1 cup chopped onions 1 tbsp sage 1 tsp each of rosemary and thyme Dash of salt and of pepper 2 to 2 1/2 cups turkey broth (or chicken broth) 1/4 cup melted margarine Wash oysters thoroughly. Combine oysters with remaining ingredients. Pour mixture into a well-greased baking dish. Bake at 350 degrees for 30 to 40 minutes. Note: This recipe is from an old complimentary grocery store card and is a repeat post from this blog in 2008.

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CIRCUS JELLO SALAD

This recipe is from my sister who used to make this for large family gatherings. Perhaps she still does but since I live well over a thousand miles away, I wouldn't know. My oldest daughter Cindy locked herself in my bedroom and ate a whole bag of circus peanuts when she was 3 years old. She refuses to even taste this salad!

30 circus peanuts (10-oz pkg)
1 large box orange jello
1 #2 can crushed pineapple
1 large Cool Whip

Dissolve jello in 2 cups boiling water. Add peanuts and stir until they melt. Drain pineapple, saving juice. Add water to the juice to make 1 1/2 cups; add to the jello mixture. Let stand until partially set. Add the pineapple and cool whip. Refrigerate.

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DECEMBER 1940 MAGAZINE COVER

Since December 2025 is just around the corner, I am reposting the following because I love it. That picture brings so many thoughts to mind as I remember many childhood days similar to this.

I love finding things older than me! 😉 Beautiful magazine cover. I can just imagine the excitement of rural ladies getting this in their mailbox. My mouth almost waters just thinking about the wonderful recipes that are no doubt inside.

AUTUMN HARVEST APPLE SALAD

1 can (20-oz) crushed pineapple with juice

2/3 cup sugar

1 small box lemon jello

1 pkg (8-oz) cream cheese

1 1/2 cup diced apples with peel

3/4 cup chopped nuts

1/2 cup chopped celery

1 cup cool whip

In a large saucepan, cook pineapple and sugar. Bring to a boil and boil 3 minutes. Add jello, stirring until dissolved. Add cream cheese, stirring until well blended. Cool. Fold in apples, nuts, celery and cool whip. Pour into an 8x8-inch dish or pan. Chill until firm.

This is a recipe from a cousin. Good salad, especially for Thanksgiving and Christmas, but good any time.

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APPLESAUCE CAKE

This is another good old family recipe from Southern Indiana.

1 1/2 cup sugar
1/4 cup shortening or oleo
1 egg
1 1/2 cups unsweetened applesauce
1 tsp cinnamon
1/2 tsp cloves
2 cups flour
1/4 tsp salt
2 tsp soda
1 tsp vanilla
1 cup raisins (I omit because I hate raisins!)
1/2 cup nuts, optional (I use 1 cup since I don't use raisins.)

In a large mixing bowl, mix all ingredients together except raisins and nuts. Blend with electric mixer until well blended. Pour into a greased 9 x 13-inch baking pan and bake in a 375-degree oven approximately 45 minutes or until done.

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BUTTERMILK BISCUITS

5 cups flour

3/4 cup shortening or lard
1 tsp baking powder
1 tsp soda
1 tsp salt
3 tbsp sugar
1 pkg yeast
1/3 cup warm water
2 cups buttermilk

Preheat oven to 400 degrees.
Sift dry ingredients together into large bowl. Cut shortening into flour mixture. Add buttermilk and yeast that's been dissolved in the warm water. Mix with a spoon until all the flour is moistened. Cover and set in refrigerator till ready to use. Take out as much dough as needed. Roll out on a floured board to 1/2" to 3/4" thick. Cut using a biscuit cutter or small glass. Bake 12 minutes until browned. Keep unused dough in refrigerator for use the next day.

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CAKE DONUTS

1 cup sugar

2 eggs, beaten
1/2 cup sour milk
1 tsp soda
1/2 cup sweet milk
1 tsp baking powder
2 tbsp melted lard or shortening
1 tsp vanilla
pinch of salt
flour

Mix sugar and eggs together. Add sour milk and soda mixed in milk. Add sweet milk and melted lard. And vanilla and flour with salt and baking powder mixed into the flour. Use enough flour to make a dough stiff enough to roll and cut donuts with a donut cutter. Makes 30.

Note: Sour milk is buttermilk; sweet milk is regular milk

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SQUASH PIE

2 cups cooked squash

3 eggs lightly beaten
1/2 cup sugar
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 cup Milnot
1 stick margarine
9-inch uncooked pie shell

To cook squash: Peel squash, cut in half lengthwise, spoon out seeds. Cut up into a saucepan and add 1/2 cup water. Bring to a boil. Reduce heat to low and cover with a lid. Cook until tender.

Preheat oven to 425 degrees.

To make pie: Into a large mixing bowl, put squash, margarine, eggs, sugars, spices and milk. Whip together with an electric mixer until well blended. Pour into an unbaked 9-inch pie shell. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 45 minutes longer.

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TANGY GREEN BEAN CASSEROLE

This old fashion green bean casserole is made without soup or a sauce.

2 lb fresh green beans
2 tbsp finely chopped onion
2 tbsp olive oil
1 tbsp vinegar
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
2 tbsp dry bread crumbs
2 tbsp grated Parmesan cheese
1 tbsp butter, melted

Cook the beans in a saucepan with water until crisp tender; drain.

Heat oven to 350 degrees.

Add the onion, oil, vinegar, garlic, salt, and pepper to the drained beans; toss to coat.

Place the beans in an ungreased* 2-quart casserole dish.

Toss the bread crumbs and cheese with the butter and sprinkle over the bean mixture.

Bake uncovered for 20 to 25 minutes or until golden brown at 350 degrees.

*I prefer to very lightly spray my dish with a modern product, nonstick cooking spray.

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CHOCOLATE CHIP BREAD

A favorite of the children.

1 pkg choc. chips, broken
1/2 cup chopped nuts
2/3 cup shortening
1 cup sugar
2 cups sifted flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup milk
3 eggs
1 tsp vanilla

Preheat oven to 350 degrees.

Beat shortening with sugar until creamy. Add eggs and beat into sugar mixture. Mix together flour, baking powder, salt; combine milk and vanilla. Combine flour mixture with milk mixture and add to the sugar mixture. Fold in chocolate chips and nuts. Bake one hour in two greased bread pans.
File photo for reference

 

PERCOLATOR PUNCH

Use a 20 to 30 cup percolator to make this punch that serves 16.

1 qt apple cider
1 pt orange juice
1 tsp whole allspice
3 cinnamon sticks
1 pt cranberry juice
1/2 cup sugar
1 tsp whole cloves

Combine cider and juice in percolator. Place sugar, spices, cinnamon sticks in percolator basket. Let perk until finished.

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LUSCIOUS ALMOND CHEESECAKE

This is an old Quaker Oats recipe I got from a 1989 magazine.

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QUICK BUTTERMILK ROLLS

This is another recipe from my 1955 grade school PTA cookbook.  This is another roll recipe from Mrs. Wm. McKee Anderson. This is from Marshall Township, Needmore, Indiana.

Mix together 1 cup buttermilk (lukewarm and thick), 1/4 tsp. soda, 1 tsp. sugar, 1 tsp salt and crumble 1 cake yeast into the mixture. (If dry yeast is used, dissolve in 2 tbsp. water.)  Stir until dissolved and add 3 tbsp. soft shortening.  Stir in 2 1/2 - 2 3/4 cups flour, mix and knead and shape into rolls.  Let rise and bake 15-20 minutes in 400 degree oven.

GIFT JAR OF TUSCAN MARKET SOUP MIX

If you enjoy giving food gift jars as gifts or make them to sell at craft shows, etc, this is a good one for diabetics as well as the general public.

Layer the ingredients in a quart jar:

1/2 cup barley

1/2 cup split peas

1/2 cup brown rice

1/2 cup lentils

2 tbsp dried minced onion

2 tbsp dried parsley

2 tsp salt

1/2 tsp pepper

2 tbsp beef bouillon granules

1 tsp dried cumin

1 pkg dehydrated onion soup mix

Attach recipe for TUSCAN MARKET SOUP

1 jar Tuscan Market Soup Mix

3 quarts water

2 stalks celery, chopped

2 carrots, sliced

1 cup shredded cabbage

1 can (28-oz) crushed tomatoes

Combine ingredients and place in a soup pot, cover. Cook over medium heat and simmer 1 hour or until the vegetables are tender.

Not this recipe but an example of a good way to give a soup mix gift.

HOLIDAY BRAUNSCHWEIGER BALL

This is another old recipe clipping from my late mom's shoe boxes of recipe clippings. I never enjoyed braunschweiger, but my favorite aunt, because she was only 14 months older than me, loved it. She passed away a couple of years ago. Finding this recipe clipping made me think of her.

 

HAM CHEESE BALL

My sister-in-law gave me this recipe many years ago.

1 (8-oz) brick cream cheese
3 pkgs thin pressed ham, chopped
1/4 cup mayonnaise
dash of garlic salt
dash of tabasco sauce
1/2 cup pecans, optional

Mix cream cheese, mayonnaise, salt, and tabasco.  Add ham.  After mixing all ingredients, form into a ball.  Let firm in refrigerator before serving.  Roll in nuts or ham pieces.

Double if a medium ball is desired.

file photo for reference

NEVER FAIL POPCORN BALLS

1 cup white syrup

1 cup sugar
1 tsp baking powder
1 tsp butter
1 tsp vanilla
1 cup unpopped popcorn, popped

Pour popcorn into a large glass mixing bowl or other bowl that won't be ruined by the hot syrup. Bring syrup to a boil, add sugar to syrup and return to boil. Remove from heat and add baking powder and butter; stir until smooth. Add vanilla. Pour over popcorn, let stand a couple of minutes then shape into balls using your hands that have been lightly buttered.

Yield: approximately 18 popcorn balls

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