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

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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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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

   

file photo for reference only

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

clipart photo

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.

    File Photo

MIZ SARAH'S HAM LOAF

This is an old "church socials" recipe from the Midwest.

1 lb cured ham, ground
1 1/2 lb lean pork, ground
3/4 cup fine dry breadcrumbs
1/2 cup drained canned tomatoes
1/2 tsp salt
1 egg, well beaten
1/2 cup milk

Sauce:
1/2 cup firmly packed brown sugar
1 tbsp dry mustard
2 tbsp vinegar

Preheat oven to 350 degrees.

In a large bowl mix the ground ham with the ground pork and salt. Mix in the bread crumbs. Add the tomatoes, egg, and milk. Using your hands, mix together well and form into a loaf. Place the loaf in a meat loaf or other baking pan.

In a small bowl, combine the brown sugar, mustard, and vinegar. Cover the meatloaf with the sauce. Bake at 350 degrees for 1 1/2 hours. Baste the meatloaf every 30 minutes with the sauce. This is very important to bring out the full flavor.

  file photo

HONEYMOON PINEAPPLE HASH

36 large marshmallows

1/2 cup milk
1 tall can evaporated milk
1 can crushed pineapple, drained
28 graham crackers
5 tbsp butter, melted

In a small saucepan over medium-low heat, melt the marshmallows in the milk stirring constantly; do not boil. Remove from the heat, pour into a large bowl and allow to cool. In another large bowl, whip the evaporated milk until it holds peaks. Once the marshmallow mixture has cooled, add the whipped evaporated milk and the pineapple. Fold in to blend.

Crush the graham crackers into crumbs and add the melted butter. Mix well. Cover the bottom of a lightly greased pan or baking dish with 1/2 of the crumb mixture. Press down. Pour the pineapple mixture over the crumb crust. Put the remaining graham cracker mixture over the top of the pineapple mixture. Put in the freezer for 2 hours before serving.

PRIZE-WINNING PERSIMMON PECAN SURPRISE

This is another Indiana persimmon recipe.

1 1/2 cups vanilla wafer crumbs
1/2 cup chopped pecans

Combine the wafer crumbs and the pecans together well. Spread the mixture over the bottom of an 8 x 8-inch square dish or pan, reserving about 1/3 cup for later.

1 cup persimmon pulp
1/4 cup powdered sugar

Mix the pulp and powdered sugar together well and spread half of the mixture over the crumb layer.

1 cup marshmallow cream
2 oz cream cheese, softened
1/2 cup powdered sugar

Combine the marshmallow cream, cream cheese, and powdered sugar together until mixed well. Spread the marshmallow cream mixture over the persimmon pulp mixture.

1 small jar of maraschino cherries

Drain cherries well on paper towels; coarsely chop. Sprinkle cherries over the marshmallow cream mixture, saving a tablespoonful to sprinkle on top as garnish.

Spread the remaining persimmon pulp mixture over the cherries.

1 small carton frozen whipped topping, thawed.

Spread the thawed whipped topping over the chopped cherries.

Sprinkle the remaining vanilla wafer-nut mixture over the top of the whipped topping. Sprinkle the reserved tablespoon of cherries over the top. Refrigerate until thoroughly chilled before serving.

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EASY OLD FASHION BAKED BEANS

This recipe is from an old grocery store ad.

2 cans (regular size) Great Northern Beans
1 cup tomato catsup
1/2 cup brown sugar
2 tbsp prepared mustard
1 medium onion, chopped
6 slices bacon, cut into 2-inch pieces

Preheat oven to 350 degrees. Saute the onion and bacon. Set aside. Combine the beans, catsup, brown sugar, and mustard. Pour the bean mixture into a lightly buttered casserole dish. Top with the bacon and onion mixture. Cover and bake at 350 degrees for 1 1/2 hours. Serves 6 to 8.

file photo for reference, not this exact recipe

GIGI'S OLD FASHION BEAN SALAD

2/3 cup cider vinegar

3/4 cup sugar
1 tsp salt
1 can wax beans
1 can cut green beans
1 can lima beans
1 can red kidney beans
1 medium onion
1 green bell pepper
1/3 cup salad oil
1/2 tsp pepper

In a saucepan heat the vinegar, sugar, and salt until the sugar is melted. Drain the wax beans, green beans, and lima beans. Rinse and drain the kidney beans. Dice the onion and the bell pepper. Combine the beans, onion, and bell pepper in a medium bowl. Add the vinegar mixture, salad oil, and pepper. Toss together well to coat all the beans and vegetables. Refrigerate overnight for the best results.

file photo for reference - not this exact recipe

OLD FASHION STRAWBERRY JAM

This recipe gives certain results every time!

8 cups fresh strawberries
1 box (1 3/4-oz) Sure-Jell powdered pectin
7 cups sugar

Wash and hull the berries, crush.  This should leave you with about 5 cups of crushed berries. 

Place the berries in at least an 8-quart size pan and add the pectin.  Bring the mixture to a boil, stirring constantly.  As soon as the mixture reaches a full boil, stir in the sugar a little at a time and let come back to a full boil that you cannot stir down.  Boil for 1 minute stirring constantly.

Remove pan from the heat and immediately ladle into hot sterilized jelly jars.  Screw on hot sterilized 2-piece lids and process jars in a boiling water bath for 5 minutes. 

Note:  If you plan to use the jelly soon, you can skip the hot water bath and just refrigerate.

Yield: Approximately 6 cups of jam.

file photo for reference

FOOLED YOU HAM SALAD SANDWICHES

This recipe is from an old Hoosier cookbook. I, personally, prefer this over ham salad.

1 lb bologna
1/2 cup sweet pickle relish
1 cup mayonnaise-style salad dressing
1/2 dozen boiled eggs, finely chopped
1/2 cup finely chopped onion

Grind or finely chop the bologna. In a large bowl, combine the bologna, pickle relish, and onions. Add the salad dressing and eggs. Stir to combine well. This makes a great sandwich served on bread or split rolls with lettuce leaves.

File photo used for reference only.

AMISH GREEN BEAN SALAD

1 onion, sliced in rings

1 bell pepper, sliced in rings

1 can wax beans

1 cup cooked green beans

1 cup kidney beans

1 cup sugar

3/4 cup vinegar

1/2 cup oil

1 tsp salt

1/2 tsp pepper

Mix all ingredients together and refrigerate at least 12 hours before serving.

file photo used for reference only, not this exact recipe.