HOMEMADE PASTA DOUGH

I have had this recipe clipping for so long, I have no idea where I got it. It is years and years old.

about 2 1/4 cups all-purpose flour
1/3 cup water
2 eggs
1 tbsp olive oil
1 tsp salt

In a large bowl with a wooden spoon, stir the flour with the remaining ingredients to make a stiff dough. On a well-floured surface, knead the dough until smooth and no longer sticky. This should require around 20 kneads. Wrap dough in plastic wrap and let rest for 30 minutes. This makes the dough easier to roll out. (Or, if using a modern-day food processor with knife blade attached, blend all ingredients 10 to 15 seconds to form a smooth ball. Do not knead the dough; wrap and let rest for 30 minutes.) Cut into your preferred shapes.

Yield: 1 lb of pasta

   

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APPLE CHEESE TURNOVERS

This recipe is older than my children who are in their 40s and 50s.

2 cups applesauce

1 tsp cinnamon
1 tsp cornstarch
1 tbsp cold water
1 (scant) cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 pkg (3-oz) cream cheese
3/4 cup shredded sharp cheddar cheese

In a saucepan mix the applesauce and cinnamon. In a small cup mix the cornstarch and water together until smooth; add to the applesauce and cinnamon. Cook, stirring, over medium heat for about 15 minutes or until the mixture is almost dry. Allow to cool.

In a bowl, combine the flour, baking powder, and salt. Cut the butter and cream cheese into the flour mixture. Shape dough into a ball and chill.

Roll the dough out on a lightly floured surface and cut into 3-inch rounds. Place 1 tablespoon of the applesauce mixture and 1 teaspoon of the shredded cheese on half of each round. Moisten the edges of the rounds with water. Fold the round over and press the edges together to seal. Using a fork, pierce top a few times to allow steam to escape. Place turnovers on a baking sheet and place in a 425 degree oven. Bake for 15 minutes or until browned. Sprinkle the tops lightly with cinnamon sugar and serve while hot.

Yield: 3 dozen

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PEANUT BUTTER FINGERS

This recipe is from an old grocery store give-away years ago.

1 pkg active dry yeast
2 tbsp water at 105 to 115 degrees (warm)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 cup creamy peanut butter
1/4 cup butter, softened
1/4 cup shortening
1 1/2 cups all-purpose flour (or 3/4 cup all-purpose and 3/4 cup whole-wheat)
3/4 tsp baking soda
1/4 tsp salt
Cocoa Glaze: Recipe follows

Dissolve the yeast in the warm water in a large bowl. Mix in the granulated sugar, brown sugar, egg, peanut butter, and shortening until smooth. Stir in the flour, baking soda and salt. Cover and refrigerate for 30 minutes.

Preheat oven to 375 degrees.

Remove dough from refrigerator and shape by teaspoonfuls into 2 1/2-inch fingers on ungreased cookie sheets. Bake until lightly browned, about 8 minutes. Cool on wire rack. Make the cocoa glaze and dip one end of each cookie into the cocoa glaze.

COCOA GLAZE:

1 1/2 cups powdered sugar
1/4 cups baking cocoa
3 tbsp milk
1 tsp vanilla

Mix the powdered sugar and cocoa in a medium bowl. Stir in the milk and the vanilla until smooth. Gradually add more milk, 1/2 teaspoon at a time, until of dipping consistency, if needed.

for reference only - not this exact recipe

QUICK OVEN OMELET

 This recipe is from an old Southern Indiana church cookbook.

10 eggs

1/2 c milk (if you want, use cream instead of milk)

1 c shredded Cheddar cheese

1 c finely chopped cooked ham or cooked bacon

1/4 c chopped green pepper

1/4 c chopped onion

In a bowl, beat eggs and milk until light and fluffy. Stir in cheese, ham or bacon, green pepper and onion. Pour into greased 9-inch square baking dish. Bake at 400 degrees for 25 minutes or until golden brown.

Yield: 4 to 6 servings

file photo for reference only - not this exact recipe

DUTCH APPLE WALNUT BREAD

This is an old recipe from Northern Indiana.

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

In a mixing bowl, cream the butter and sugar together until creamy. Beat in the eggs and the vanilla. Combine the flour with the baking soda and salt; stir into the butter mixture alternately with the buttermilk. Fold in the apples and walnuts. Pour into a greased 9-inch loaf pan. Make the following topping and sprinkle over the batter. Bake in a 350- degree oven for 50 to 60 minutes until done. Cook in pan for 10 minutes before removing.

TOPPING:
1/3 cup flour
2 tbsp sugar
2 tbsp brown sugar
1/2 tsp ground cinnamon
3 tbsp butter

Combine the flour, sugar, brown sugar, and cinnamon. Cut in the butter until crumbly. Sprinkle over the batter before baking.

File Photo-Not this exact recipe.

SIMPLE WALDORF SALAD

3 cups diced red delicious apples

1 tbsp lemon juice
1/2 cup diced celery
1/4 cup walnut pieces
1/3 cup mayonnaise

Toss the apples with the lemon juice to avoid discoloration. Add the celery, walnuts, and mayonnaise. Mix well. Refrigerate until serving time.

 

Photo from simplyrecipes.com

COTTAGE CHEESE-MANDARIN ORANGE SALAD

This is a recipe from an old Southern Indiana church. I remember my mother loved this salad, but dad didn't like it very much.  To please herself and not hear him asking why she made it, she would make it to take to pitch-ins at family dinners and church meals.

1 large container cottage cheese

1 large box orange gelatin
1 large can crushed pineapple, drained
1 can Mandarin oranges, drained
1 small carton frozen whipped topping, thawed

In a large bowl, mix the cottage cheese and dry gelatin together. Add the pineapple and oranges and blend in. Gently fold in the whipped topping. Chill all day or overnight.

Garnish with 2 or 3 Mandarin orange slices and a mint leaf, if desired.

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CREAM CHEESE PINEAPPLE PIE

This is a recipe from an old cookbook from the Northeastern United States.

1 unbaked 9-inch pie crust

Fruit Layer:

1/3 cup sugar
1 tbsp cornstarch
1 (8-oz) can crushed pineapple with its own juice

In a small saucepan, combine the sugar, cornstarch, and pineapple (do not drain). Cook the mixture over medium heat while stirring constantly until the mixture is thick and clear. Set aside and allow to cool.

When cooled, spread the mixture over the bottom of the unbaked pie crust.

Cream Cheese Layer:

1 pkg (8-oz) cream cheese, softened to room temperature
1/2 cup sugar
1 tsp salt
2 eggs
1/2 cup milk
1/2 tsp vanilla
1/4 cup chopped pecans

Blend the cream cheese, sugar, and salt together in a mixer bowl. Add the eggs, one at a time, beating after each one. Blend in the milk and vanilla. (It is okay if the mixture looks curdled.) Pour the mixture over the pineapple layer in the crust. Sprinkle the chopped pecans overall. Bake at 400 degrees for 10 minutes. Lower the temperature to 325 degrees and bake for 50 minutes. Cool before cutting.

Note: To keep the crust from getting too brown, tear 2-inch strips of aluminum foil and shape over the crust before putting in the oven. Remove the foil for the last 5 or 10 minutes of baking if crust needs to be browned more.

file photo for reference only

Iron Skillet Applesauce Cake

 This recipe was from a neighbor when I was a child.

1 1/2 cup flour
1/2 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1 tsp ground cinnamon
1/3 cup butter
1 cup unsweetened applesauce
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp baking soda
1 cup raisins

Preheat the oven to a temperature of 325 degrees. Line the bottom of an iron skillet with waxed paper and set it aside while mixing cake.

Dissolve soda in applesauce. Stir in the sugars, butter, and the beaten egg. Blend in the flour and spices. Add the raisins which have been plumped by mixing 1/4 cup sugar and a little water and bringing to a boil with the raisins. When the cake batter is mixed well pour the batter into the iron skillet and bake for 35 to 40 minutes or until a toothpick in the center comes out clean.

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SAUCY BEANS 'N PASTA

1 pkg (16-oz) penne pasta

1 1/2 cup sliced mushrooms

1 med onion, chopped

1 jar (26-oz) spaghetti sauce of your choice

1 can or two cups Great Northern Beans

1 can kidney beans, rinsed and drained

1 can diced tomatoes, drained

1 can (8-oz) tomato sauce

1 can (6-oz) tomato paste

Cook pasta as directed on package and drain.

While pasta cooks, spray a 12-inch skillet with cooking spray and heat over medium-high heat. Cook the mushroom and onion in skillet about 5 minutes, stirring often until veggies are crisp-tender.

Stir the remaining ingredients into the skillet and heat to boiling then reduce heat to simmer. Simmer, uncovered, 10 to 15 minutes. Serve over the pasta and garnish with Parmesan cheese if desired.

Serves: 8

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FRENCH FRIED ONION RINGS

1 onion

1/2 cup flour

1/2 cup milk

Heat fat to 370 degrees. 

Cut peeled onion into 1/4-inch slices and separate into rings. Soak in milk 10 minutes. Dredge onion rings in the flour. Deep fry until browned. Drain on paper towels before serving.

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BUTTERMILK POUND CAKE

This recipe is from an old cookbook of the Christian Churches. This recipe was submitted from North Carolina. 

3 sticks margarine
2 1/2 cups sugar
4 eggs
1/2 tsp soda
1/2 tsp salt
3 1/2 cups flour
1 cup buttermilk
1 tsp lemon flavoring
1 tsp vanilla extract

Cream margarine and sugar until light; add eggs, 1 at a time, mixing well after each addition. Mix the soda, salt, and flour together well. add flour mixture to the creamed mixture alternately with the buttermilk. Stir in the lemon flavoring and vanilla extract. Pour batter into a lightly greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes.

Yield: 20 servings.

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