SWEET POTATO CASSEROLE WITH CORN FLAKES

2 cups mashed sweet potatoes

1/4 cup melted butter
2 eggs
1/2 cup evaporated milk
3/4 cup sugar
Dash of cinnamon
1 tsp vanilla extract
TOPPING:
1/2 cup crushed corn flakes
1/2 cup chopped nuts
1/2 cup light brown sugar
1/4 cup melted butter

Mix all casserole ingredients and beat well. Pour into a greased dish and bake at 400 for 15-20 minutes.
Topping: Mix crushed corn flakes, chopped nuts, brown sugar, and butter. Reduce heat to 350 and add the topping. Bake 15 minutes more.

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MICROWAVE CHOW MEIN

This is a recipe I got when I was a supervisor at the JCPenney store in Collin Creek Mall, Plano, Texas in the mid 1980s. A representative from a microwave company would come in and do demos for customers. I always got to taste test the finished product. I really like this recipe and would make it for my family. The mall was new at that time, but it is now gone and something else is being built there.

HAM AND GREEN BEAN CASSEROLE WITH CHEESE

This recipe is one I came up with by taking my favorite parts of two of old recipes and making them into this one!

1 pkg (1-lb) frozen French-style cut green beans

1 1/2 cups fully cooked diced ham
1 can (10 3/4-oz) condensed cream of celery soup
1 can (10 3/4-oz) condensed cream of mushroom soup
1/2 cup mayonnaise
2 tsp Dijon or spicy brown mustard
3 cups shredded Mexican blend cheese
1/2 cup dry breadcrumbs
2 tbsp butter, melted

Preheat oven to 350 degrees.

In an ungreased 13 x 9 x 2-inch baking dish or pan, layer the green beans then the ham.  Combine the soups, undiluted, with the mayonnaise and mustard; pour over the ham.  Sprinkle the cheese over the soup mixture.

In a cup, toss the breadcrumbs in the melted butter; sprinkle over the top of the cheese.  Bake at 350 degrees, uncovered, for approximately half an hour or until bubbly, heated through and the cheese has melted.

Yield: 8 to 10 servings.

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BREAD PUDDING FOR TWO

While this recipe only makes enough for two, it is an easy recipe to double, triple, whatever you need.

1 cup soft bread cubes
1 egg
2/3 cup milk
3 tbsp brown sugar
1 tbsp butter or margarine, melted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash of salt
1/3 cup raisins
Vanilla ice cream for serving, optional

Preheat oven to 350 degrees.

Place the bread in a greased 1-quart casserole dish.

In a small mixing bowl, whisk together the egg and milk; stir in the butter, brown sugar, cinnamon, nutmeg, and salt; pour over the bread cubes. Sprinkle the raisins over all.

Bake uncovered for 30 to 35 minutes at 350 degrees or until a knife inserted in the center comes out clean.

Best served warm with ice cream!

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TAILGATE PARMESAN CHICKEN (Gluten Free)

3 lb frying chicken, cut up

1 1/4 cups grated Parmesan cheese
1 tsp salt
1/4 fresh ground black pepper
1/3 cup butter, melted

Preheat oven to 425 degrees.

Wash the chicken and pat dry.

Mix the Parmesan cheese, salt, and pepper toether.

Dip the chicken into the melted butter then into the Parmesan mixture.

Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray. Arrange the coated chicken pieces, skin side down, in the baking pan. Pour the remaining butter over the chicken.

Bake, uncovered, at 425 degrees for 30 minutes. Turn chicken and bake another 20 minutes or until tender and juices run clear.

Yield: 4 servings

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PINEAPPLE PECAN QUICK BREAD

 This is a recipe clipping from my old metal recipe box. I imagine I cut it from a margarine package. I have no idea where the Superbrand products came from. I have lived in five states so it could have been in any one of them.

BESSIE'S SOUTHERN CORNBREAD DRESSING

Please don't send me messages asking about chicken fat. I have no idea what that is. Anyone? I hate chicken so I am not familiar with chicken fat. I thought at first it might be chicken stock but then realized that is not it. I got this recipe from an old homemaker's magazine my mother had when I was a child many, many moons ago!

1/2 cup chopped onion
1 cup chopped celery
1/4 cup chicken fat
4 cups dry corn bread crumbs
salt and pepper
1/2 teaspoon poultry seasoning
1 egg
1 cup chicken stock

Cook the onion and celery in fat until soft. Add with seasonings to crumbs. Beat egg and add to chicken stock. Pour over the crumbs. Mix thoroughly. This is enough for 8 to 10-pound turkey or 2 roasting hens.

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ANGEL COCONUT ROLL

CAKE:

3/4 cup granulated sugar
1 cup sifted cake flour
10 egg whites, room temperature
1 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla extract

Adjust oven rack to the lowest position and preheat oven to 375 degrees.
Lightly grease two 15 1/2 x 10 1/2-inch jelly roll pans and line them with waxed paper. Grease paper lightly and sprinkle with flour. Set aside.

Using a blender or food processor, pulverize the granulated sugar to very fine. Sift the flour and half the sugar onto a sheet of waxed paper.

In a large mixer bowl, beat egg whites until foamy then beat in the cream of tartar and the salt. Gradually add the remaining half of the pulverized sugar and beat just until stiff peaks form. Sprinkle in the sugar/flour mixture in three batches, folding each addition just until incorporated. Fold in the vanilla. Spoon half the mixture onto each of the prepared pans. Smooth over the tops with a metal spatula; bake at 375 for 10 minutes. Allow to cool in pans for 5 minutes. Invert onto wire racks that have been covered with waxed paper. Peel off the top sheet of waxed paper. Cool cakes for 15 minutes. Starting on a short end, roll up jelly roll fashion with the fresh waxed paper. Make the 

COCONUT BUTTERCREAM:
1 can (15-oz) cream of coconut
pinch of salt
1 egg, room temperature
1 egg yolk, room temperature
1 1/4 cups unsalted butter, softened
1/2 tsp vanilla extract
2 cups whipping cream, divided
2 tbsp powdered sugar
2 tsp cornstarch
pinch of salt
1 tbsp amber rum, optional
4 cups shredded coconut, toasted

In a medium saucepan combine the cream of coconut and salt. Simmer the mixture until it is reduced by half (takes about 10 to 15 minutes). Increase heat to medium-high and boil until candy thermometer reaches 230 to 235 degrees, around 5 minutes. Reserve 2 tablespoons of the syrup.

While mixture cooks, beat the egg and egg yolk together in a mixer bowl until very light. Add the remaining hot coconut syrup in a slow, steady stream while beating. Beat until cool, about 5 minutes. Add the butter, one tablespoon at a time. Beat in the vanilla extract.

In a small saucepan, combine 1/2 cup of the whipping cream, powdered sugar, cornstarch, and salt. Bring to a boil over medium heat, whisking constantly. Boil 5 minutes and remove from the heat. Whisk in the rum, if using, and the remaining syrup. Refrigerate until cold, not just chilled.

In a large mixer bowl, beat the remaining whipping cream until stiff peaks form. Whisk in the cream mixture.

To Assemble Rolls:
Unroll the cakes and spread a thin layer of the coconut buttercream overall. Top each with half of the flavored whipped cream. Reroll the cakes. Spread the remaining buttercream over the cakes including the ends. Sprinkle with the toasted coconut, pressing it gently into the buttercream so it adheres. Cover and refrigerate until 30 minutes before serving time.

NOTE: Rolls can be made ahead, wrapped tightly and frozen for up to a week. Thaw, unwrapped, at room temperature.

Yield: 2 rolls of about 10 servings each.

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GRILLED VEGETABLE PACKETS

potatoes, thinly sliced

carrots, cut in strips
green pepper, cut in strips
butter
water
cooked crumbled bacon

For each serving or packet, place a double thick rectangle of aluminum foil on flat surface. In the center area of the foil place about 6 potato slices (depending on potatoes size) 6 carrot strips, and 6 green pepper strips. Fold edges up slightly and add a tablespoon of butter and a tablespoon of water. Sprinkle with the crumbled bacon. Fold the foil down over the vegetables into a tight packet and place on the grill with the folded side up; cook 20 to 25 minutes or until the vegetables are tender.

Can be made with your choice of vegetables. Asparagus, mushrooms, squash slices, etc are also good choices. There are so many tasty choices. Choose you favorite veggies and enjoy.

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MICROWAVE CHOCOLATE CHERRY CAKE

1 box chocolate cake mix

1 can cherry pie filling

2 eggs

2 tbsp cooking oil

Combine all ingredients together in a bowl; batter will be thick. Pour into a greased microwave Bundt cake pan.

Microwave at 70% power for 14-16 minutes. Rotate 1/2 turn after 7 minutes if you do not use a turntable. Let stand 10 minutes before turning out the cake.

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HAMBURGER CABBAGE CASSEROLE

This is an old recipe from Nebraska.

2 lbs hamburger meat
2 onions, finely chopped
4 cups shredded cabbage
salt & pepper, to taste
2 tubes refrigerated crescent rolls
1 lb shredded mozzarella cheese

Brown the hamburger meat and onion in a large skillet; drain off the fat.

Put the cabbage atop the meat and onion mixture and let steam for a few minutes. Add your salt and pepper. Using 1 tube of the rolls, spread over the bottom of a 9 x 13-inch pan. Spread the hamburger-cabbage mixture over top of the crescent rolls. Layer the mozzarella cheese over the hamburger mixture then top with the last can.

Bake this at 350 degrees 35 to 40 minutes, covering with foil the last 10 minutes to soften the crust.

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CRANBERRY LOAF CAKE with SAUCE

I think, can't say for sure, that my mother got this recipe years ago from a Jello Pudding and Pie Filling advertisement. It was with an attachment that read, "Pudding has revolutionized the whole world of cake baking, made cake from a mix taste better than ever."

1 pkg (2-layer size) yellow cake mix
1 pkg (4-serving size) lemon instant pudding and pie filling mix
4 large eggs
1 cup sour cream
1/4 cup canola oil
1/2 cup chopped pecans
1 can (1 lb) whole berry cranberry sauce, broken up
water
1 pkg (4-serving size) lemon cook & serve pudding and pie filling mix
1/2 cup sugar
1/4 tsp salt
1 tbsp butter

Preheat oven to 350 degrees.
Grease and flour two 9 x 5-inch loaf pans; set aside.

In large mixer bowl combine the cake mix, 1 package instant pudding mix, eggs, sour cream, canola oil, and chopped pecans; blend. Once ingredients are blended, beat at medium speed for 4 minutes. Fold half the cranberry sauce into the mixture. Pour the mixture evenly into the two prepared loaf pans. Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean and cakes are starting to pull away from pans. Do not under bake these cakes. Cool in pans for 15 minutes; remove cakes and cool completely on wire racks.

Place the remaining cranberry sauce in a large measure and add enough water to make 2 1/2 cups. Pour mixture into a saucepan and add the pudding mix, sugar, and salt. Cook while stirring over medium heat until the mixture comes to a full boil and thickens. Remove from the heat and stir in the butter. Serve this sauce warm over the cake slices.

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POPPYSEED CHICKEN

 This is an old clipping from my little green metal recipe box I have had since I got married in 1966.

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EASY GARDEN VEGETABLE PIE

This is another of the old recipe from my late mother's collection of recipes she kept in old shoe boxes. I have never made this.

 

GOOD OLD FASHION CHOCOLATE SAUCE

This is a delicious chocolate sauce from "Back Home in Indiana".

3/4 cup granulated sugar
1/2 cup baking cocoa
3 tablespoons water
2 tablespoons corn syrup
1/2 tall can of evaporated milk
3/4 teaspoon vanilla extract

In a heavy saucepan mix the sugar and cocoa together. Stir in the water and corn syrup. Cook over medium heat, stirring constantly to boiling. Boil, while continuing to stir, for 3 minutes. Remove pan from the heat and add the evaporated milk and the vanilla extract.

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CRANBERRY PUMPKIN BREAD

Believe it or not this little Southern Indiana Girl who is now a Texan, used to live and work in the heart of New York City. I had an apartment at 56th and Broadway and had an office whose window looked out on Radio City Music Hall. Believe me, that apartment had a kitchen so small it was only for 1 person at a time! But I did eat some wonderful homemade food thanks to coworkers and picked up some wonderful recipes. This is one of my New York recipes.

1 cup canned or fresh cooked pumpkin
1 cup granulated sugar
1/2 cup milk
2 eggs
1/4 cup butter, melted
2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup chopped walnuts
1 cup fresh (or frozen) cranberries

Preheat oven to 350 degrees.
Grease a 9 x 5 x 3-inch loaf pan with shortening or vegetable oil.

In a mixing bowl beat the pumpkin, sugar, milk, eggs, and butter together.

Combine the flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together; stir into the pumpkin mixture. Gently fold in the walnuts and cranberries. Pour into the prepared loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool bread in the pan for 10 minutes. Remove from pan and cool completely on a wire rack.

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OLD FASHION CORNBREAD DRESSING

 

HOOSIER-STYLE MARDI GRAS PARTY CAKE

This recipe is from an old childhood friend.

2/3 cup butterscotch chips
1/4 cup water
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/4 cups sugar
1/2 cup butter
3 eggs, unbeaten
1 cup buttermilk

Preheat oven to 375 degrees. Grease well and flour two round cake pans.

In a small saucepan melt the butterscotch chips in the water. Cool.

Sift the flour with the salt, baking soda, and baking powder; set aside.

Add the sugar gradually to the butter in large mixing bowl, creaming well. Add the eggs and beat well. Blend in the melted butterscotch chips. Add the dry ingredients alternately with the buttermilk, mixing well. Pour into the prepared pans, dividing evenly between the two pans. Lightly tap on countertop to remove any air pockets. Place in the oven and bake at 375 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for a few minutes then remove to racks to cool.

BUTTERSCOTCH FILLING:
1/2 cup sugar
1 tbsp cornstarch
1/2 cup evaporated milk
1/3 cup water
1/3 cup butterscotch chips
1 beaten egg yolk (reserve white for frosting)
2 tbsp butter
1 cup coconut
1 cup chopped pecans

Combine the sugar and cornstarch in a saucepan. Stir in the evaporated milk, water, butterscotch chips, and egg yolk until blended. Cook over medium heat until thick, stirring continually. Remove from the heat and add the butter, coconut and pecans.
Place one of the cake layers on the cake plate. Spread the filling to 1/2" of the edge of the layer. Set the second cake layer over the filling. Frost the top and sides of the cake with the following:

SEAFOAM FROSTING:
2 cups brown sugar
1 cup water
2 egg whites
1 tsp vanilla

Boil the brown sugar and water until it makes a soft ball when you place a drop in cold water. Beat the egg whites until stiff; stir in the vanilla. Slowly pour the brown sugar mixture into the stiffly beaten egg whites, beating until stiff enough to spread. Frost the top and sides of the cake.

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HAMBURGER-SQUASH CASSEROLE

6 medium yellow squash, sliced crosswise

1/2 cup water
1 lb hamburger
1/2 medium onion
1/2 tsp salt
1/8 tsp pepper
2 eggs
1/2 cup toasted bread
1 can tomatoes
1 cup grated cheddar cheese

Place squash in water and cook until tender. Drain. Brown hamburger meat, onion together. Add rest of ingredients together and bake at 350 degrees for about 30 minutes.

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MEXICALI DIP

Another recipe from my old tin recipe box.

Regular or nonfat plain yogurt may be substituted for the Dannon Instead.

CHERRY-KING MUFFINS

 This is another old recipe from my little green tin recipe box. I think this is one of the recipes a neighbor gave me in New Mexico when I was a new bride and we were stationed at an Air Force base there. This gal worked at a restaurant and was always sharing her recipes. 

2 cups flour

4 tsp baking powder

1/2 tsp salt

3/4 cup sugar

1 egg

1 cup milk

1 tbs melted butter

1 cup well drained sour pitted cherries

In a bowl, combine the flour, baking powder, salt and sugar.

In a separate bowl, lightly beat the egg. Add the milk and butter to the egg.

Make a well in the center of the dry ingredients and gradually add the egg mixture while stirring gently. When combine, stir in the well-drained cherries.

Bake at 350 for 15-20 minutes or until a wooden toothpick inserted in the center comes out clean.

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PECAN PIE BREAD PUDDING

Families used to eat a lot of bread pudding as bread couldn't be allowed to be wasted. Family cooks learned to make bread into some tasty desserts!

1 (16 oz) loaf day old French bread

2 and ½ cup milk
1 cup half & half (see notes) You can substitute whole milk or heavy cream
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup butter, softened
1 and ½ cup packed brown sugar
1 cup pecan, chopped

Preheat oven to 350 degrees.

Cube bread the place in a large bowl.

In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs, whisk. Pour over bread. Allow to sit 5 to 10 minutes.

In another small bowl using a fork, combine softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.

Pour half of the bread mixture into a 8x8-inch pan.

Top with half the pecan mixture.

Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.

Top with remaining pecan mixture.

Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350 degrees 45 to 55 minutes. Center will be slightly wiggly but will set when cool.

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ZUCCHINI & CARROT COINS

 An old recipe from my little green metal recipe box.