ONION-MUSHROOM CHUCK ROAST

This is a recipe from my childhood in Southern Indiana during the 1950s.

3 lb chuck roast
salt and pepper to taste
1 pkg dry onion soup mix
1/2 lb fresh mushrooms, sliced

Sprinkle the chuck roast with salt and pepper to suit your taste. Rub the dry onion soup mix onto the top of the roast and top with the sliced mushrooms. Wrap the roast in foil, seal, and put into a 350-degree oven. Bake for 2 hours.

Photo from TOH.

CHINESE CHICKEN SALAD

5 cups shredded chicken

2 cups cooked ham strips

1 cucumber, peeled, seeded, julienned

1/3 cup chopped unsalted peanuts

2 green onions, sliced thin

1 small head iceberg lettuce, shredded

See dressing recipe below.

Combine chicken, ham, cucumber, peanuts, and green onions in a large bowl. Pour dressing over chicken mixture and toss gently to coat. To serve, arrange shredded lettuce on 8 individual lettuce lined plates. Divide the chicken mixture evenly onto the lettuce-lined plates.

Dressing:

1/4 cup peanut butter

3 tbsp cider vinegar

3 tbsp soy sauce

1 tbsp dry mustard

1 tsp sesame seeds, toasted

3 garlic cloves, minced

1/2 tsp salt

1/4 tsp pepper

1/4 tsp crushed red pepper

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GOLDEN HONEY SAUCE

This is another recipe from my childhood. It is good over ice cream, apple (or other fruit) dumplings, etc.

3/4 cup honey
2 tbsp cornstarch
dash of salt
3/4 cup water
1 tbsp butter
1/2 tsp vanilla
1/2 tsp ground cinnamon, optional

In a small saucepan combine the honey, cornstarch, and salt. Stir in the water and cook, stirring constantly, until thickened and bubbly. Cook for 1 minute. Remove from the heat and add the butter, vanilla, and ground cinnamon, if using.

Yield: 1 1/2 cups.

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ZUCCHINI LASAGNA

An old recipe from my days as a youngster in Southern Indiana. I have made an adjustment or two to bring it more up to date.

1 lb. lean ground beef
1 1/4 cup tomato sauce
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon garlic powder
dash of fresh ground black pepper
approximately 6 cups fresh zucchini, sliced lengthwise
1 cup large curd cottage cheese
1 cup shredded low-fat mozzarella cheese

In a medium-sized skillet brown the ground beef over medium heat, stirring to break up. Drain well. Return meat to skillet and stir in the tomato sauce, Italian seasoning, salt, garlic powder, and pepper. Arrange half the zucchini slices in the bottom of an 8-inch square baking pan or dish. Spoon on half the ground beef mixture followed by half the cottage cheese. Sprinkle half of the shredded mozzarella cheese over the cottage cheese. Repeat the layers using the remaining ingredients in the same order. Bake in a 325-degree oven for 40 minutes.

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REUBEN CHIP CASSEROLE

This is another recipe found in one of the old recipe books from my late mother's estate.

6 cups potato chips, crushed
2/3 cup hot water
2 eggs, beaten
2 tbsp Russian salad dressing
1 tsp caraway seeds
8 oz sliced corned beef
1 can sauerkraut, drained
1/2 lb grated Swiss cheese

In a mixing bowl combine the potato chips with the hot water, eggs, Russian dressing and caraway seeds. Spread 1/3 of this mixture in a greased 9 x 13-inch baking pan. Top mixture with half the sauerkraut then half the corned beef followed by half the Swiss cheese. Repeat the layers, ending with the last third of the potato chip mixture. Bake uncovered at 350 degrees for 25 to 30 minutes.

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DONNA'S SCALLOPED CARROTS

This is another old recipe from the Midwest.

1 sm onion (grated)
1/4 cup butter
1/4 cup all-purpose flour
1 tsp salt (I recommend using less!)
1/4 tsp mustard
1/8 tsp pepper
1/4 tsp celery salt
2 cups milk
12 carrots, sliced and cooked
1/2 lb sharp process cheese, grated
3 cups buttered crumbs

Preheat oven to 350 degrees.

In a large skillet saute the onion in the butter until onions are tender; add flour, seasonings, and milk. Cook until mixture is thick. In a 2 1/2 quart casserole dish (I recommend a light spraying with nonstick cooking spray), arrange a layer of carrots and a layer of cheese. Repeat layers until all the carrots and cheese are used, ending with cheese. Pour the hot sauce over all. Top with the buttered crumbs. Bake at 350 degrees for 25 minutes.

Yield: 6 to 8 servings.

*You can substitute 1/4 pound of American cheese for half the sharp cheese, if desired.

file photo for reference

LONE STAR RIBS

3 to 3 1/2 lbs spareribs

Marinade:
1 cup hot water
1/3 cup vinegar
3 tbsp brown sugar
2 bay leaves, crushed

Basting Sauce:
1/3 cup vinegar
2/3 cup ketchup
2 tbsp Worcestershire sauce
3 tbsp sweet pickle relish
1/2 tsp ground cloves
1/2 tsp ground ginger
red bell pepper for garnish

Crack ribs or ask your butcher to crack them. Wipe ribs with a damp paper towel.

Arrange ribs in a deep glass dish or stainless-steel dish. Combine ingredients for marinade and stir to melt brown sugar. Pour marinade while hot over the ribs. Let stand at room temperature for at least 2 hours or in the refrigerator overnight.

Combine the ingredients for the basting sauce. Preheat charcoal or broiler. Remove the ribs from the marinade. Place over the coals or in the broiler; sear well. Turn the ribs and sear the other side. Brush with sauce and cook, turning and basting on both sides until cooked to your liking. This should take 45 minutes to 1 hour depending on how done you like them. Cut the red bell pepper into wedges and place around or over the ribs on the serving platter.

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POPPY SEED COOKIES

This is another of the clippings from my mother's shoebox collection. So glad she loved clipping/saving recipes. I enjoy seeing these recipes from the '50s and '60s. Lots of memories.

SPRING FRUIT SALAD

 1 can (11-oz) mandarin oranges, drained

1 cup flaked coconut, toasted

1 cup miniature marshmallows

1 can (8-oz) pineapple tidbits, drained

1 cup (8-oz) sour cream 

1 tbsp chopped walnuts

1 tbsp brown sugar

Fresh mint for garnish, optional

In a bowl, combine the first 5 ingredients, mix well. Cover and refrigerate overnight. Just before serving, sprinkle with the walnuts and brown sugar. Garnish with the mint, if using.

Yield: 6 servings

recipe and photo Reminisce Magazine 1999

ANDI'S BAKED LEMON PUDDING

This recipe is from an old Methodist church in Iowa.

1 1/2 cups sugar, divided
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
3 eggs 

2 tsp grated lemon peel
1/4 cup lemon juice
2 tbsp melted butter
1 1/2 cups milk

Preheat oven to 350 degrees. Butter a 2-quart baking dish and set aside.

Sift together 1 cup of the sugar, the flour, baking soda, and salt. Separate the eggs; beat the whites until stiff. Continue beating and add the remaining sugar, one spoonful at a time. Set whites aside.

Without washing the beaters, beat the egg yolks until light. To the yolks add the lemon rind, lemon juice, melted butter, and milk. Stir this mixture into the flour mixture. Beat until smooth. Add the egg whites and fold in gently until no white spots are remaining. Pour mixture into the prepared baking dish. Set dish in a pan of hot water about 1/2" deep. Bake for 45 minutes. Chill at least an hour before serving.

Yield: 6 to 8 servings.

Note: The top of this pudding will be cake like. The lemon custard beneath provides the sauce.

This photo from Land O Lakes is used for reference only.

It is not this exact recipe!

ZUCCHINI MARMALADE

This is an old recipe from Lawrence County Indiana where I was born and raised, oh so long ago!

6 cups grated zucchini, peeled
5 cups sugar
1 can crushed pineapple in juice
1 box Sure-Jell
2 tbsps lemon juice
1 box (6-oz) apricot-flavored gelatin

Cook the zucchini and sugar for 6 minutes; Remove from the heat. Add the pineapple, Sure-Jell, and lemon juice. Return to the heat and cook for another 6 minutes. Remove from the heat and add the gelatin. Stir until gelatin is completely dissolved. Seal in jelly jars or place in freezer containers and freeze.

file photo for reference only

HOT MILK CAKE

4 eggs

2 cups sugar

2 cups flour

2 tbsp baking powder

dash of salt

1/2 tsp vanilla

1 cup milk

1 stick butter 

Melt butter in hot milk. Combine the remaining ingredients, add the hot milk/butter mixture. Pour into an angel food cake pan and bake at 350 for 45 minutes.

DAD'S LEMONY GRILLED CHICKENf

Note - this is not my dad's recipe. I got this in a 2013 TOH magazine of families thinking about their dads.

1 cup olive oil

2/3 cup lemon juice

6 garlic cloves, minced

1 tsp salt

1/2 tsp pepper

2 medium onions, chopped

8 (2 lbs) chicken drumsticks

8 bone-in chicken thighs (2lbs)

In a small bowl, whisk the first 5 ingredients until blended, stir in onions. Pour 1 1/2 cups of the marinade into a large resealable plastic bag. Add chicken, seal and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.

Prepare grill for indirect heat. Drain chicken and discard marinade that was in the bag. Place chicken on grill rack, skin side up. Grill, covered, over indirect medium heat 15 minutes. Turn chicken and grill another 15 to 20 minutes or until a meat thermometer reads 180-degrees, basting occasionally with the reserved marinade.

file photo for reference

ZESTY MEATBALLS WITH DIP

This is an old recipe from the area where I grew up in Southern Indiana. These meatballs were served as appetizers.

2 eggs, beaten
1/3 cup milk
2 tbsp minced onion
1 tsp Worcestershire sauce
1/8 tsp garlic powder
1 lb ground beef
2/3 cup mashed potato flakes

In a medium mixing bowl combine the eggs, milk, and mashed potato flakes; allow to stand for a minute. Add the onion, Worcestershire sauce, garlic powder, and crumbled ground beef; mix together well. Shape into 1-inch meatballs. Add a tablespoon of shortening or oil to a heavy frying pan and heat over medium-high heat. Add the meatballs to the hot pan and cook over medium heat until brown. May be kept in oven, covered loosely with foil, on lowest heat until ready to serve.

Dip for Meatballs:

1 cup sour cream
2 tsp milk
1 tbsp brown gravy mix

Combine the sour cream and milk in a small saucepan. Whisk in the brown gravy mix. Heat thoroughly over a medium-low heat. Serve with the meatballs.

file photo for reference only, not this exact recipe

APPLE WALNUT COLESLAW

4 cups shredded cabbage

1 cup chopped apple
1/2 cup chopped celery
1/2 cup raisins
1/4 cup chopped walnuts
1 cup mayo-style salad dressing
1/4 cup French dressing
1 tsp salt
pepper to taste

In a large bowl toss the cabbage, apple, celery, raisins, and walnuts.

In a small bowl, mix together the salad dressing, French dressing, salt and a dash of pepper to make the slaw dressing. Add the dressing to the cabbage mixture and mix lightly. Refrigerate until serving time.

Serves 8

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CABBAGE SALAD WITH COOKED DRESSING

This recipe is from the community where I attended school as a child.

1/2 cup sugar
1/4 tsp salt
1 tsp all-purpose flour
5 tbsp pineapple juice
3 tbsp cider vinegar

In a small saucepan, combine all the above ingredients. Bring to a boil over medium-high heat and boil for 5 minutes. Remove from heat and allow to cool.

1 small head of cabbage
1 cup miniature marshmallows
1/2 cup crushed pineapple, drained

Shred cabbage and pat dry with paper towels. Add the marshmallows and pineapple. Toss ot with the cooled dressing until well coated.

This photo is not this recipe.

It is from the busybaker and used for reference only!

MOM'S COCOA FUDGE

This is the chocolate fudge my mother made when I was a child in the 1940s.

2 cups sugar
1 cup milk (she usually used evaporated)
2 tbsp cocoa powder
butter the size of an unshelled walnut
1 cup chopped nuts (in Indiana we used hickory nuts)

Cook all ingredients, except the nuts, in a medium saucepan. Stir often and cook to the soft ball stage (forms a soft ball when dropped into cold water). Remove from heat. Add the nuts. BEAT!! until cool. Quickly pour into a buttered 9 x 9-inch pan. Allow to cool completely before cutting into small squares.

file photo for reference

HURRICANE MILKY WAY CAKE

This is an old recipe from the 1960s.

8 Milky Way candy bars (not the large size)
3 sticks butter or margarine
4 1/2 cups sugar
4 eggs, beaten
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1 1/4 cup buttermilk
1 cup chopped pecans
1 small can evaporated milk
1 6-oz pkg chocolate chips
1 cup marshmallow creme

In a saucepan combine the candy bars and 1 stick of the butter or margarine. Cook over low heat, stirring constantly, until melted. Set aside.

Cream two cups sugar and 1 stick of the butter or margarine in a bowl; beat in the eggs, one at a time. Sift the flour and the baking soda together; add to the sugar mixture alternately with the buttermilk. Stir in the candy mixture. Add the pecans and mix in well. Pour into a greased and floured oblong baking pan. Bake at 325 degrees for 1 hour and 10 minutes.

Combine the remaining butter, sugar, and the evaporated milk in a saucepan and cook to the soft-ball stage, stirring frequently. Remove from the heat and add the chocolate chips and marshmallow creme. Cool slightly. Beat until thick and spread over the cake.

This pinterest photo is used as reference only.

Not this exact recipe

CHEESE COVERED MEATLOAF

I got this recipe many years ago with my first blender.

3/4 cup milk
2 eggs
2 slices bread, torn into pieces
1/4 of a small onion
1 tsp salt
1/2 tsp ground sage
dash black pepper
2 lbs ground beef
1 cup milk
2 tbsp all-purpose flour
4-oz sharp process American cheese, cut into cubes (1 cup)
1/2 slice canned pimento

Place 3/4 cup milk, eggs, bread, onion, salt, sage, and pepper into a blender container. Blend until combined then add to the ground beef in a large mixing bowl. Mix together well. Pat the meat mixture into a 9x5x3-inch loaf pan. Bake at 350 degrees for 1 1/2 hours.

Prepare cheese sauce by placing remaining ingredients in the blender container. Blend until ingredients are combined and cheese is finely chopped. Transfer the mixture to a saucepan; cook and stir over low heat until the sauce is thick and smooth. Place meat loaf on a serving platter then spoon the cheese sauce over the top.

Yield: 8-servings

file photo used for reference only

f

HERSHEY'S HOLIDAY FUDGY PECAN PIE

This is an old recipe from the back of a Hershey's Cocoa can many years ago.

1 9-inch unbaked pie shell
1/3 cup butter or margarine
1/3 cup Hershey's cocoa
2/3 cup sugar
1/4 tsp salt
3 eggs, slightly beaten
3/4 cup light corn syrup
1 cup chopped pecans, optional
1 cup pecan halves

Prepare the pie shell and set aside.

Heat the oven to 375 degrees.

In a medium saucepan over low heat melt the butter. Add the cocoa to the butter and stir until the mixture is smooth. Remove the saucepan from the heat; cool slightly. Stir in the sugar, salt, eggs, and corn syrup; blend thoroughly. Stir in the chopped nuts, if desired. Pour the mixture into the prepared pie shell. Place the pecan halves over the top of the mixture. Bake for 40 minutes at 375 degrees. Cool completely. Cover and let stand about 8 hours before serving. Top the slices of pie with whipped cream, if desired.

Yield: 8 servings

Hershey's photo of this recipe

APPLE BUTTER SPICE CAKE

 Another old recipe from my late mother's shoebox recipe collection. This was cut from her local newspaper.

CHINESE NOODLE HAMBURGER CASSEROLE

1/4 cup butter

1 lb extra lean hamburger
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
1 can condensed tomato soup
1 can condensed cream of mushroom soup
1 can Chinese noodles

Brown meat, onions, celery and bell pepper in a skillet in the butter. Add the soups and simmer for 30 minutes. Add Chinese noodles and mix well. Pour into a lightly buttered casserole dish and bake at 350 degrees for 30 minutes.

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