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

file photo

OLD FASHION BAKE KING COFFEE CAKE

Another recipe from my late mother's boxes of recipes.  This "Coffee Cake Pan" was priced at .49 and she bought it marked down to .36.  If you have trouble reading the recipe, click on the picture to enlarge it.

THE LATE ACTOR JIMMY STEWART'S SPARERIBS AND BARBECUE SAUCE RECIPE

This is a repeat post from several years ago. With the holiday movies appearing soon, I was reminded of the late, great Jimmy Stewart and one of my favorite holiday movies, It's a Great Life. 

A favorite actor of the past, Jimmy Stewart was happy to share his Barbecue Ribs recipe. The late Mr. Stewart had close ties to Ft Worth and came to town frequently. I've had this for years so I'm not sure but believe I got this from a Ft Worth cookbook.

GRAM'S FRIED CHICKEN

This recipe is from an old TOH magazine and was shared by a Mr. Nelson who has fond memories of his late Gran's fried chicken and family meals at her house. He continues the tradition by making it for his family.

1 egg

1 cup 2% milk

2 cups mashed potato flakes

1 tbsp garlic powder

1 tbsp each dried oregano, parsley flakes and minced onion

1/2 tsp salt

1/4 tsp coarsely ground pepper

4 boneless skinless chicken breast halves (6 oz each)

Oil for frying

In a shallow bowl, whisk egg and milk. In another shallow bowl, toss potato flakes with garlic powder, oregano, parsley, onion, salt and pepper. Remove half the mixture and reserve for a second coat of breading.

 Pound chicken with a meat mallet to 1/2-inch thickness. Dip chicken in egg mixture, then in potato mixture, patting to help the coating adhere. arrange chicken in an even layer on a large plate. Cover and refrigerate chicken and remaining egg mixture for 1 hour. Discard remaining used potato mixture.

In a 12-inch cast iron or other deep skillet, heat 1/2-inch of oil over medium heat to 350-degrees. For the second coat of breading, dip chicken in remaining egg mixture, then in unused potato mixture, pat to coat. Fry chicken 4 to5 minutes per side or until golden brown and meat is no longer pink. Drain on paper towels.

Yield: 4 servings

2015 TOH photo

ARGO CORNSTARCH LIGHT BATTER FOR FRYING MEAT AND VEGETABLES

I first posted this recipe in 2008. It proved to be very popular so I thought I would post it again. Years ago, in Indiana we had a large houseboat. I made too many to count batches of fresh vegetables dipped in a batter like this and fried them in my Fry Daddy. They were a big hit on the dock, with my family and visiting friends. This recipe always reminds me of those good old days.

This old newspaper advertisement says to "Let the natural flavor of your fried vegetables come through with the light touch of Argo and Kingsford's. And try these easy and delicious recipes. You'll agree that for light and crispy fried vegetables or chicken, it really is the batter that matters."

LIGHT BATTER

3/4 cup Argo or Kingford's Corn Starch
1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup water
1 egg, slightly beaten

In bowl, stir together first 5 ingredients. Add water and egg; stir until smooth. Pour 1 qt (about) corn oil into large skillet to depth of 1/2", filling no more than 1/3 full. Heat over medium heat to 375 degrees. Dip 4 cups cutup vegetables, such as zucchini, carrots, onion, and mushrooms, or 1 lb boneless, skinless chicken breasts, cut into 1" cubes, a few at a time, into batter. (Stir batter occasionally.) Carefully add vegetables or chicken to hot oil, a few pieces at a time. Fry 2 to 3 minutes, turning once, until golden brown and crisp. Drain on paper towels. Serves 4 to 6.
HERB BATTER: Follow basic recipe. Add 1 tsp dried basil leaves and 1 clove garlic, minced.
BEER BATTER: Follow basic recipe. Omit water. Add 1/3 cup cold beer.

APPLE CREAM SCONES

This is an old recipe I have had for years. It is probably from the 1950s or 60s.

 

HOT CHICKEN SALAD FROM MONTANA

This is an old recipe from Montana.

1 stewing hen, 3 1/2 lbs or larger
1 cup celery, chopped
1 cup slivered almonds
2 tbsp onion, minced
1 10 1/2-ounce can cream of chicken soup
1 cup mayonnaise
2 tbsp lemon juice
3/4 tsp salt
1/4 tsp pepper
buttered breadcrumbs or crushed potato chips
paprika

Steam or stew chicken until tender. Remove bones, and skin from meat and cut into bite size pieces. Mix with all ingredients, except crumbs and paprika. Turn into a two-quart casserole dish. Top with crumbs or chips, and paprika. Bake in a 350-degree oven, uncovered, for about 30-40 minutes, or until bubbly. (Salad can be frozen before or after baking.)

Serves 6-8

file photo for reference

GREEN BEAN SALAD

 This was my late mother-in-law's recipe. I love this and always looked forward to seeing it on her table. She and my husband, her son, have been gone for years now. I miss them both and the family meals we always enjoyed. She sent me this recipe years ago when I made a family cookbook.

1 onion, thinly sliced into rings

1 green pepper, thinly sliced into rings

1 can wax beans

1 can green beans

1 cup kidney or great northern beans

1 cup sugar

3/4 cup vinegar

1/2 cup vegetable oil

1 tsp salt

1/2 tsp pepper

Mix all ingredients together and refrigerate for at least 12 hours.

CAN YOU BELIEVE IT?

Thinking of our supermarkets today it is amazing to think of the following facts from the early 1900s:

• Tuna was first put in cans to be sold on store shelves.
• Sugar was 4 cents a pound.
• Butter was 25 cents a pound.
• Eggs were 14 cents a dozen.

I can remember as a young girl going with my grandma to a neighbors farm and buying eggs for some change. This was in the 1950s.

COMFORTING BEEF BARLEY SOUP

1 tbsp butter

1/2 cups each chopped carrot, celery and onion

4 cups beef broth

4 cups water

1 can (14.5-oz) diced tomatoes, undrained

1 cup quick-cooking barley

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp pepper

1/4 tsp salt

2 cups chopped cooked roast beef

1/2 cup frozen peas

In a large stockpot, heat the butter over medium-high heat. Add carrot, celery and onion, cook and stir for 4 to 5 minutes until tender.

Add the water, broth, tomatoes, barley and the seasonings; bring mixture to a boil. Reduce heat and simmer, covered, 20 minutes. Stir occasionally during simmering.

Stir in the chopped roast beef and peas. Cook another 5 to 7 minutes longer or until heated through.

Yield: 8 servings

file photo for reference

BROWN SUGAR-GLAZED SWEET POTATOES

2 1/4 lbs sweet potatoes (about 4 medium), peeled and cut into 1-inc pieces

2 tbsp butter

2/3 cup packed brown sugar

1/4 cup unsweetened apple juice

1/2 cup finely chopped peeled apple

1/4 cup raisins

Preheat oven to 350-degrees. Place potatoes in a large saucepan or stock pot and add water to cover. Bring to a boil; reduce heat and cook, uncovered, 5 minutes or until tender. Drain.

Meanwhile, in a small saucepan, combine butter, brown sugar, apple juice, apple and raisins. Bring mixture to a boil, stirring frequently. Remove from heat.

Transfer potatoes to a greased 8-inch square baking dish. Top potatoes with the apple mixture. Bake, uncovered, 23-30 minutes or until bubbly. While baking, baste occasionally with the sauce.

TOH edited recipe and photo 2015

OCCIDENTAL HOTEL'S HOT FUDGE SAUCE

 I have no idea what city this was in.

PATTY'S CHEESE BALL

This is a recipe from my cousin Patty. She gave it to me years ago when I made a family recipe book.

1 jar Old English Cheese
1 jar Roka Bleu cheese
1 jar very sharp cheese or 1 jar of cheddar
1 (8-oz) pkg cream cheese
1 tbsp onion, diced
crushed nuts

Bring cheeses to room temperature.  Mix well by hand and set in refrigerator until firm.  When firm, roll into a ball and roll ball in crushed nuts.

Note: I once had a reader ask about jar cheeses.  These are small jars usually located with the snack crackers.

BUTTERED ZUCCHINI

This simple recipe is from an old 1963 Best Buffets recipe book from Better Homes and Gardens.  Simple but good.  Substitute coconut oil for half the butter and make it a healthy dish.  Tip: Did you know coconut oil is thought to help prevent dementia and Alzheimer's disease?

8 to 10 small zucchini squash, thinly sliced (about 6 cups)
1/4 cup butter or margarine
1/2 teaspoon salt
Dash pepper

Put zucchini, butter, and seasonings in skillet.  Cover and cook slowly 5 minutes.  Uncover and cook till barely tender, about 8 to 10 minutes more, turning zucchini slices often.

Makes 8 servings.

OLD MAGAZINE CLIPPINGS FOR CREAMY HERB & ORANGE GINGER DIPS

I have no idea how old these recipes are, but I don't think they are as old as some posted here.  This clipping is also from my late mother's shoebox of clippings.  Looks like it was with a Hellmann's ad.

APPLE PUDDING

This is an old recipe I was given as a teenager. Since I am now pushing towards 80, that was a long time ago.

ROUND STEAK ROMAMA AND CONFETTI SHELL MACARONI

This recipe is from an old calendar where they would post recipes each month.

Robert Redford Dessert

 This is a prized recipe as it is in my late aunt's handwriting. She sent me this back in the 1980s.

Easy Chicken Pot Pie

 

BASIL CARROTS

2 tbsp butter

6 medium carrots, thinly sliced on the bias
1/4 tsp salt
1/4 tsp dried basil

Melt the butter in a medium skillet; add the sliced carrots.  Sprinkle the salt and basil over all.  Cover skillet and simmer 10 to 12 minutes until carrots are just tender.

This recipe is from a 1967 recipe book from Better Homes and Gardens.

CRAZY CRUST CUSTARD PIE

This is another of the old recipes from my late mother's shoebox of recipes.  I suppose it is called crazy crust because it makes its own crust as it bakes.

4 eggs
2/3 cup sugar
1/8 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 cups milk
2 heaping tablespoons flour

Beat the eggs slightly, add sugar, salt, nutmeg, cinnamon, and flour, then beat.  Add the milk.  Grease a 9-inch pie plate and pour in the mixture.  Bake in 375-degree oven for about 30 minutes or until a knife inserted in the custard comes out clean.

file photo

 

GIANT RAISIN-SUGAR COOKIES

This is another recipe from my 1970 The COOKIE Book pictured below.

1 1/2 cups shortening (use half butter or margarine)
2 teaspoons vanilla extract
1 teaspoon grated orange rind
1 1/2 cups sugar
2 eggs
4 cups sifted flour
2 teaspoons salt
1 1/2 teaspoons baking powder
1/3 cup milk
1/2 cup dark or golden raisins
Raisins for decorating

Cream first four ingredients together. Add eggs; beat until light and fluffy. Sift flour, salt and baking powder together. Add to creamed mixture alternately with milk; mix until blended after each addition.  Stir in 1/2 cup raisins. Chill dough.  Roll small amounts at a time on floured surface to 1/4-in. thickness. Using a 1-lb coffee can, cut into circles. Place on greased cookie sheets. Decorate with raisins. Sprinkle with sugar, if desired. Bake at 375 degrees F. for 10 to 12 min. Makes 1 doz. cookies.

ORANGE CANDIED SWEET POTATOES

6 sweet potatoes, halved

2 tsp salt
1/2 cup boiling water
3 tbsp oleo*
1 tbsp orange juice
3/4 cup corn syrup
1/4 cup brown sugar

Combine the sweet potatoes, salt, and boiling water in a saucepan and simmer, covered, until tender (about 15 to 20 minutes).  Pour off all but 1/4 cup of the stock from the cooking.  Dot with the oleo. 

Combine the orange juice, corn syrup, brown sugar in a bowl and blend well.  Pour over the sweet potatoes.  Simmer, basting frequently for 15 minutes.

*I do not change these old recipes and try to type them word for word.  However, I personally believe you should use butter instead of margarine.  It is my belief that the body can better handle what nature supplies over manufactured products.

file photo for reference

MIX IN THE PAN TRIPLE CHOCOLATE CAKE

This is an old recipe from the days when I was young and raising a family.

1 box (2-layer size) favorite chocolate cake mix

1 pkg (4 serving size) instant chocolate pudding mix

4 eggs

1 1/4 cups water

1 cup chocolate chips

1/4 cup oil

1/2 cup chopped nuts

powdered sugar for garnish, if desired

Combine all the ingredients in 13 x 9-inch baking pan and stir with a fork until blended, 2 to 3 minutes. Bake at 350 degrees for 40 to 45 minutes or until the cake springs back when lightly touched. Cool in the pan, sprinkle with powdered sugar or frost with your favorite frosting, if desired.

file photo

WILD RICE FRITTATA

This is an old recipe torn out from a women's magazine many years ago.

ALOHA SPARERIBS

3 lbs lean spareribs

2 tsp salt
1/4 tsp black pepper
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/2 tsp dry mustard
2 cans (8-oz each) tomato sauce
1 tbsp Worcestershire sauce
1/3 cup vinegar
1 can (20-oz) crushed pineapple
1/4 cup brown sugar

Cut ribs between every third rib almost all the way through but not quite.  Sprinkle the salt and pepper over the ribs.  Place ribs strip in a shallow baking pan and Bake at 350 degrees for 1 hour and 15 minutes.  Remove from oven and carefully pour off excess fat.

Once the ribs are baking, mix the onion, bell pepper, mustard, tomato sauce, Worcestershire sauce, vinegar, crushed pineapple, and brown sugar together; let stand to blend the flavors.

After pouring the fat off the ribs, pour the sauce over them and return to the oven.  Continue baking for 45 minutes, basting frequently to glaze the ribs.

file photo

WALNUT WALDORF SALAD

3 cups chopped apples

2 cups miniature marshmallows
1 cup thin celery slices
1/2 cup chopped walnuts
Mayonnaise-type salad dressing

Combine the apples, marshmallows, celery and walnuts.  Add just enough salad dressing to moisten.  Toss lightly and chill.  Before serving, if salad is too dry, add an additional small amount of salad dressing.

file photo for reference only

CRAN-STRAWBERRY GELATIN SALAD (WITH VARIATIONS)

1 pkg (6-oz) strawberry gelatin

1 can (20-oz) crushed pineapple
1 pkg (8-oz) cream cheese, softened
1/2 cup chopped nuts
1 can (16-oz) whole-berry cranberry sauce
1 can (12-oz) evaporated milk

In a heavy saucepan combine the gelatin and pineapple. Heat over low heat until the gelatin is completely dissolved; stir in the cream cheese until it blends well. Remove pan from the heat. Stir in the chopped nuts and the cranberry sauce. Chill until the mixture starts to thicken, blend in the evaporated milk. Pour into an oiled mold or 7 x 11-inch dish. Chill thoroughly for several hours. Unmold and serve on lettuce leaves or cut into squares if make in oblong dish.

Variations: Replace strawberry gelatin with cherry gelatin.

Replace the cranberry sauce with 1 package (16-oz) frozen strawberries

file photo - not this exact recipe

used for reference only