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.

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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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