SALMON-POTATO CHIP CASSEROLE

This is an old recipe cut from a brand of potato chips that were popular in Indiana when I was a kid. The brand was CHESTY and we loved our CHESTY chips. Couldn't believe it when I ran across this 50 to 60 something year old recipe!

1 pkg CHESTY potato chips (I would say a regular family-size bag of today's chips.)
1 can (7-oz) salmon
1 can cream of mushroom soup
1 cup milk
2 hard-boiled eggs, sliced

Break up the potato chips, flake salmon. Alternate layers in a well-greased baking dish, starting and ending with potato chips. Combine the soup and milk and pour over the layers. Bake at 350 degrees for 30 minutes, or until the top is browned. Garnish with the hard-boiled eggs.

file photo

1960S TOMATO ONION & CHEESE CASSEROLE

This is an old recipe I have had since early in my marriage. 

1 lb (4 cups) thinly sliced onion
2 lb (4 med) ripe tomatoes, peeled and sliced
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried basil
5 slices processed American cheese, cut in half
1/2 cup dry breadcrumbs
3 tbsp butter, melted

Preheat oven to 350 degrees.
Lightly grease a 1 1/2 to 2-quart casserole dish; set aside.

In a medium saucepan, bring about 1-inch of water to a boil, add onion and cook on medium heat for 10 minutes; drain.

In the prepared casserole dish, layer half the tomatoes then half the onions. Combine the salt, pepper, and basil; sprinkle half over the onions. Top with half the cheese. Repeat with the remaining tomatoes, onions, spices, and cheese.

Toss the breadcrumbs in the melted butter; sprinkle over the top of the casserole.

Bake, uncovered, in a 350-degree oven for 30 to 35 minutes.

Yield: 6 servings

Old-Fashion Family Peach Cobbler

This is an old family favorite from Southern Indiana where I grew up. I have been told it tastes a lot like the one served at Paula Deen's restaurant in Savannah, Georgia.

1/2 stick butter
1 cup sugar
3/4 cup flour
2 tsp baking powder
pinch of salt
3/4 cup milk
1 large can sliced peaches, drained

Preheat oven to 350 degrees.

Melt butter in a deep baking dish in the moderate oven. Combine the sugar, flour, baking powder, salt, and milk in a small mixing bowl. Pour the batter in the dish with the butter but do not stir. Add the sliced peaches. Bake 1 hour.

Note: Some people like to use a whole stick of butter.

file photo.

SHOEPEG CORN SALAD

One of my favorite salads since childhood although I can't eat it anymore after several colon surgeries.

1 can shoe peg corn, drained
2 ribs celery, chopped
1 green bell pepper, chopped
1 small to medium yellow onion, chopped
1/4 tsp salt
2 tbsp vinegar
2 tbsp salad oil
1 tbsp sugar*

In a medium bowl mix all the ingredients together well. Cover and refrigerate overnight or all day before serving.

*I am diabetic now and use 1 tbsp Splenda or Stevia granular. Can't even tell the difference.

ONION SOUP DEVILED EGGS

This recipe is from a cookbook that is over 50 years old.

8 hard-boiled eggs
1/4 cup finely chopped celery
1/2 tsp lemon juice
1 cup soup mixture (see below)
paprika for garnish

Soup Mixture: In a small bowl combine 1 pkg Dry Onion Soup Mix and 2 cups sour cream.
Use 1 cup for this recipe and use the remainder as a dip for chips or fresh cut vegetables. Store leftover mixture in the refrigerator.

Slice the boiled eggs in half lengthwise and scoop the yellows out into a small bowl. Using a fork, mash the yolks. Add the celery, lemon juice and cup of soup mixture to the yolks. Stir to blend together well. Refill the whites by evenly dividing the mixture among them. Sprinkle yolk mixture with paprika to garnish. Chill in the refrigerator before serving.

file photo

ORANGE FLAVORED PARTY PUNCH

This recipe is from a girl I went to school with back in the '50s.

1 qt orange juice
1 qt pineapple juice
1 qt ginger ale
1 qt orange sherbet

Mix the orange and pineapple juices together. Add the ginger ale. Stir in the orange sherbet and serve immediately.

file photo for reference

BAKED HAMBURGERS FOR A CROWD

This is another old recipe from my Southern Indiana heritage.

4 cups catsup
1 cup chopped onion
1 tbsp pepper
1/4 cup vinegar
2 cups tomato juice
1 tbsp garlic powder
1/2 cup prepared mustard
1/4 cup brown sugar
10 lb lean hamburger

Make the hamburger into about 40 quarter pound patties. Brown in skillet but do not cook thoroughly.

In a large saucepan combine the catsup, onion, pepper, vinegar, tomato juice, garlic powder, prepared mustard, and brown sugar. Bring to a boil while stirring occasionally. Add a little water if the mixture gets too thick.

In a large baking dish or pan put a layer of the meat patties over the bottom. Pour some of the sauce over each of the patties. Make another layer of patties, pour sauce over them. Repeat until you have all the patties in the pan and covered with the sauce. Pour any remaining sauce overall. Place in a 325-degree oven and bake about an hour.

Serve on your favorite buns with everyone's favorite condiments.

file photo

EASY BEEF SHORT RIBS

Are you old enough to remember cooking with lard? I am and I still think lard makes the best pie crusts.

3 lb beef short ribs
3 tbsp lard
salt to suit taste
pepper to taste
1 onion, quartered
1/2 cup brown sugar
1 tsp dry mustard
1 tbsp flour
2 tbsp vinegar
2 tbsp lemon juice
1 bay leaf
2 cup water

Melt lard in large saucepan or Dutch oven. Brown meat and drain off excess drippings. Season ribs with salt and pepper. Mix remaining ingredients, except flour, together and pour over ribs; heat to boiling. Cover and simmer for two hours. Remove ribs and thicken sauce with the flour.

file photo

PERSIMMON BREAD WITH RAISINS

3 cups all-purpose flour
1 tsp salt
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 cup sugar
1 1/2 cups oil 
2 cups persimmon pulp
1/2 cup chopped walnuts or pecans
1/2 cups raisins
2 eggs

Preheat oven to 350 degrees. Grease two loaf pans well and set aside.

Into a medium bowl sift the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Stir in the sugar. Set mixture aside.

Beat the eggs in a large mixing bowl. Add the oil and the persimmon pulp, mixing together well. Add the flour mixture into the persimmon mixture, beating together until well blended. Stir in the nuts and raisins. Pour the batter into the prepared pans. Bake at 350 degrees for 1 hour.

Cool completely before slicing.

 

OLD FASHION HOMEMADE LEMON PIE

This recipe for lemon pie is from an old Iowa church dinner.

1 prebaked 9-inch pie crust
2/3 cup all-purpose flour
1 cup sugar
1/8 tsp salt
2 cups hot water
2 egg yolks, beaten (save whites to make meringue)
1 tbsp butter
1/3 cup bottled lemon juice or the juice of one lemon with the rind grated

Preheat oven to 350 degrees.

Mix the flour, salt, and sugar together in the top part of a double boiler pan. Add the butter and 1/3 cup of the water. Stir to blend. Add the egg yolks and mix in well. Set the pan on top of the bottom which has hot water. Add the remaining water and the lemon juice. Cook, stirring constantly, over the hot water until the mixture is thickened. Pour the filling into the prepared pie crust. Top with meringue and bake until the meringue is browned. Cool completely before cutting.

file photo

TANGY VEGETABLE SALAD

Since I am a gal who loves her vegetables, this has been one of my favorite salads for many years.  I think one of the reasons I love vegetables so much is because I was raised in the country where we grew most of our vegetables.  I loved helping plant the seeds, watching the plants grow, and waiting with great anticipation to enjoying the vegetables when they were ready.  I also loved helping my mother and grandmother can the vegetables then enjoying them on cold snowy days in the wintertime.  I believe my love of vegetables was planted early and I know it runs deep. 

1 can baby peas
1 can Shoe Peg corn
1 can French-cut green beans
1/2 cup chopped celery
1 chopped onion
1 bell pepper, chopped
1/4 cup oil
1/4 cup vinegar
1/4 cup sugar

Drain all the canned vegetables then mix all the ingredients together in a bowl with a lid.  Place lid on bowl and refrigerate several hours or overnight.

This makes a great 'make ahead' dish for busy cooks.

WAFFLES FROM 1942

 I saw this online and thought you might enjoy this recipe. I love recipes that are older than me. I was born in the 40s but the late 40s.

BARLEY VEGETABLE SOUP

This old-fashioned recipe is also a healthy one. Give it a try for an old-fashioned healthy, tasty meal. Just add a crusty whole-grain bread or muffin and you have a meal!

In a stock pot, heat 2 tbsp oil and saute 2 medium chopped onions until transparent. Add: 2 cloves garlic, pressed or minced and 1/3 cup barley. Saute a for a few minutes.
Add to the stock pot: 1 cup diced carrots, 1 cup diced celery, 3 cups sliced mushrooms, 1 potato, scrubbed clean and diced with peeling left on, 8 cups water or beef or chicken stock--your preference, 1/2 tsp dried basil, 1/4 tsp dried thyme, 3 tbsp soy sauce, and 3/4 tsp seasoned salt. Bring mixture to a boil, reduce heat and simmer for 45 minutes.
Add to soup: 2 small zucchini, cut in half lenthwise then cut into slices. Continue to cook until zucchini is tender. Season with salt, if desired, pepper, and cayenne pepper to suit your taste. After dishing soup into serving bowl, garnish with a dollop of sour cream, if desired.

Yield: 8 servings

file photo for reference only - not this exact recipe

   

BRASILEIRAS (COCONUT COOKIE DROPS)

.

For several years I lived next door to an American citizen who came from Brazil.  Her mother would visit often from Brazil and loved to cook.  Even though her mother and I could not speak each other's languages, we learned to communicate effectively often over food.  This is an old Brazilian recipe in honor of my friends.

1 1/2 cups granulated sugar
1/2 cup water
1 tablesp. butter OR margarine
1 fresh coconut, grated OR 2 cups flaked coconut
4 egg yolks, beaten
1 tablesp. flour

In saucepan, boil sugar and water until mixture spins thread when dropped from spoon (about 240 degrees F. on candy thermometer).  Add butter and remaining ingredients, one at a time, mixing well after each addition.  Cook, stirring, until mixture thickens--about 5 minutes.  Cool.  Meanwhile, start heating oven to 350 degrees F. When mixture is cool, shape into small balls.  Bake on greased cookie sheets 12 min. or until golden.

clipart

JIFFY BLACK WALNUT CAKE

This is a very old recipe from a little town in Missouri. My uncle married a gal from Missouri when he was stationed at Ft. Leonard Wood during the Korean War. She brought a lot of her family's recipes to our family. 2 cups sugar 2 sticks butter, softened 2 cups sifted all-purpose flour 5 large eggs 1/4 tsp salt 1 cup black walnut halves 1 tsp lemon extract 1 tsp vanilla extract Combine all the ingredients into a large mixing bowl and beat at high speed of an electric mixer for 5 minutes. Pour the batter into a well-greased tube pan (10-inch size) and bake for 1 hour and 15 minutes at 350 degrees.

file photo for reference

CREAM CHEESE-LIME JELLO SALAD

This recipe is from the community where I went to school. (Yes, I didn't say what type of school and that's because I went from first grade through twelfth grade in the same building! My parents went there and so did my oldest child!) 1 regular can of milnot, chilled until ice crystals start to form 8-oz pkg cream cheese, softened 1 cup sugar 2 tsp vanilla 3-oz pkg lime jello 1 cup boiling water Add the sugar and vanilla to the softened cream cheese. Dissolve the jello in the boiling water, stirring to completely dissolve the jello. Cool until syrupy. Combined the cooled jello and the cream cheese mixture. Whip the milnot until stiff and fold into the other mixture being gentle. Pour into a jello mold that has been wiped with a vegetable oiled paper towel. Chill until firm. Note: You can use your choice of Jello flavors.

file photo for reference

JIFFY KENTUCKY SPOON BREAD

Growing up in Southern Indiana we often visited friends and relatives in Kentucky. I don't know which ones had this recipe but it makes a good "corn" bread. 8-oz creamed-style corn 8-oz whole-kernel corn 8-oz sour cream 1 egg 1 stick butter, softened 1 pkg (box) Jiffy cornbread mix Preheat oven to 350 degrees and grease a glass baking pan. Mix all the ingredients together in a bowl using a spoon (not a mixer!). Pour into the baking pan and bake at 350 degrees for 30 minutes.

file photo

STRAWBERRY LEMONADE PUNCH

This is a punch recipe we enjoyed in the Spring and Summer when I was a child. 

12-oz can frozen pink lemonade 

6-oz can frozen orange juice 

3 cups water 

10-oz package sliced frozen sliced strawberries, mostly thawed 

2-liter bottle of chilled ginger ale 

 In a large bowl or container combine the pink lemonade with the orange juice, water and strawberries. Mix until strawberries are completely thawed. Place the mixture in the refrigerator until serving time. To serve, remove from the refrigerator and pour into a punch bowl. Slowly add the ginger ale into the punch bowl, stirring to mix. Garnish with lemon slices and/or fresh strawberries, if desired.

file photo for reference

ZUCCHINI-CARROT CASSEROLE

This recipe is from a great cook in the community where I grew up. She has been gone for years now, but her recipes live on.

4 medium zucchini
3/4 cup shredded carrots
1/2 cup chopped yellow onion
6 tbsp butter
2 1/4 cups herbed stuffing cubes
1 can condensed cream of chicken soup, undiluted
1 cup sour cream

Cook the zucchini in salted water until tender; drain. Cook the carrots and onions in two tablespoons of the butter until tender; add the cooked zucchini and set aside.

Mix the stuffing cubes with the remaining four tablespoons of butter; set aside. Mix the cream of chicken soup with the sour cream in a large bowl until well blended. Add the cooked vegetables to the soup mixture. In a buttered casserole dish layer half the stuffing mixture, all the vegetable mixture, remaining half of the stuffing mixture. Bake at 350 degrees for 35 minutes. 

Mr Food's photo for reference only - not this exact recipe.

BEEF AND PORK STUFFED CABBAGE ROLLS

1 medium to large head of cabbage 

1 lb lean ground beef 

1 lb lean ground pork 

3/4 cup rice, uncooked 

salt to taste 

pepper to taste 

2 small onions or 1 medium onion, chopped 

1 tbsp dill 

1/2-pint sour cream 

3 tbsp flour 

 1 small can tomato paste 

1 tsp salt 

2 tbsp sugar 

Remove the core of the cabbage; place the cabbage in a large pot of boiling water. Parboil the cabbage until you can peel the leaves off one at a time. Lay the leaves on a paper towel or clean tea towel to drain.

Mix together the ground beef, ground pork, rice, onions, salt and pepper. Place some of the mixture onto each of the cabbage leaves, leaving enough cabbage leaf to roll it over the mixture, envelope fashion, secure with toothpicks. Place the cabbage rolls in a large pan and cover with boiling water. Add the dill to the water and bring water back to a boil. Cook rolls for 1 hour

Remove the rolls from the pan using a slotted spoon. In a medium bowl stir together the sour cream, flour, tomato paste, 1 tsp salt, and the sugar. Stir this mixture into the pan you removed the cabbage rolls from. After the mixture is mixed in well, add the cabbage rolls back to the pan and heat for about 10 minutes. 

file photo for reference

Homemade Chocolate Frosting

Yummy recipe I've had for many years. 

 8 tbsp butter, softened 

3 tbsp unsweetened cocoa powder 

1 tsp vanilla 

1/4 tsp salt 

2 cups powdered sugar 

1/4 cup milk

Put softened butter into a mixing bowl and add the cocoa powder. Stir the mixture until it is well combined. Add the vanilla and salt and mix in well. Stir in the powdered sugar alternately with the milk. Stir until the frosting is of a creamy consistency. To thin icing add more milk, a drop at a time. To make a thicker icing add another 1 to 2 tablespoons of powdered sugar.

file photo for reference

JIFFY CAKE MIX HOT ROLLS

This is an old church cookbook recipe. 1 box Jiffy brand white cake mix 1 pkg dry yeast 1 1/4 cups warm water 3 cups flour Mix all the ingredients together in a large bowl. Set in a warm place and let rise until double in size. Punch down and shape into rolls. Dip into vegetable oil and let rise again. Put into greased muffin cups or arrange in a pan. Bake at 375 degrees until browned.

Jiffy Photo

SHARON'S MOM'S CUSTARD PIE

My Hoosier friend Sharon recently posted her mother's recipe for this pie. Sharon's mother Helen and my mother Helen were friends in their young years. Sharon gave me permission to share her mom's pie recipe.

Mom's Custard Pie

6 lg. eggs

1 c. white sugar

1 tsp. vanilla

1/2 tsp. nutmeg

1 pinch salt

2 c. milk

2 unbaked pie shells or 1 deep dish

Pre-heat 475

Best eggs, sugar, vanilla, salt and little nutmeg. Stir in milk pour in unbaked crust. Sprinkle with nutmeg. Bake

Reduce oven after 10 min. to 350

Bake for 25--30 min.

Crust is golden brown and filling is set.  

Sharon's photo

MACARONI CASSEROLE WITH PIMENTO

This is an old recipe from my childhood neighborhood in Southern Indiana. 1 pkg (8-oz) macaroni 1/2 cup mayonnaise 1/4 cup diced green bell pepper 1/4 cup diced pimento 1 medium onion, diced 1/2 tsp salt 1 can cream of mushroom soup 1/2 cup milk 1 cup grated sharp cheese Preheat oven to 325 degrees. Prepare macaroni according to the package directions. In a large bowl, mix together the macaroni, mayonnaise, bell pepper, pimento, onion, salt. In a small bowl, whisk the soup and milk together; stir into the macaroni mixture. Add the cheese and mix in well. Lightly butter a casserole dish. Pour the macaroni mixture into the casserole dish and bake at 325 for 30 minutes until heated through and bubbly.

clipart

 

WEST TEXAS FRIED VENISON

This is an old Scouts recipe. 2 lb venison, cut into serving-sized pieces 1/4 cup flour 1 tsp salt pepper to taste 3 tbsp bacon drippings 1 stalk celery, chopped 3 medium onions, sliced 1 tbsp Worcestershire sauce 2 cup tomatoes Cooked buttered noodles Mix the flour, salt, and pepper together and coat venison with the mixture. Heat the bacon drippings in a large skillet and brown the meat in the drippings. Add the celery, onions, Worcestershire sauce and tomatoes to the meat; mix well. Lower heat to low and cook, covered, for 1 to 2 hours until the meat is tender. Serve over the hot buttered noodles.

File photo for reference

SKILLET SCALLOPED POTATOES

4 cups peeled, diced potatoes

1/2 cup minced onion

2 tsp salt
1 1/2 cups milk
1/2 grated sharp cheese
dash pepper
1/4 cup cracker crumbs

Combine potatoes with onion, salt and milk in skillet. Cook covered, at simmer, for 30 to 40 minutes or until tender.

Sprinkle cheese, pepper, and crumbs over top. Continue cooking uncovered for 15 to 20 minutes.

Yield: 4 to 6 servings

file photo for reference

CHICKEN TACO CHILI

This is an old Southern Indiana recipe.

1 medium onion, chopped

1 can black beans

1 can kidney beans

1 pkg (10-oz) frozen corn

1 can (28.5-oz) tomatoes with chilies

1 can (8-oz) tomato sauce

1 tsp cumin

 3 to 4 chicken breasts (around 24-ozs)

Cayenne pepper, optional

Red pepper flakes, optional

Place all ingredients into a crock pot for 6 hours on high or 10 hours on low. Thirty minutes before serving, remove chicken breasts and shred using two forks. Return chicken to pot and stir to mix in. Serve with tortilla chips.

file photo for reference

HOOSIER'S BUTTERMILK PERSIMMON PUDDING

This recipe is from an old Indiana church cookbook. 

2 cups persimmon pulp 1 cups buttermilk 2 eggs 1 tsp baking soda 1 tsp salt 2 1/2 cups flour 1 1/2 cups sugar 1 stick butter 1 tsp nutmeg 1 tsp cinnamon Preheat oven to 350 degrees. Grease and lightly flour a 9 x 13-inch baking pan; set aside. Mix the butter and sugar together; add persimmon pulp. Blend mixture together well and stir in the buttermilk; add the eggs and mix well. In a small bowl, combine the baking soda, salt, flour, nutmeg, and cinnamon. Add the flour mixture to the persimmon mixture and mix together until well combined. Pour the batter into the prepared baking pan. Bake 35 to 40 minutes.

file photo, not this exact recipe

SHOESTRING POTATO TUNA SALAD

This recipe is from one of my late mother-in-law's co-workers over 56 years ago.

1 cup grated raw carrot
1 cup finely chopped celery
1/4 cup finely chopped onion
1 can (9-oz) tuna, drained and flaked
Mayo-style salad dressing
1 large can shoestring potatoes
lettuce leaves
tomato wedges

In a mixing bowl, combine the carrot, celery, onion, and tuna. Add enough salad dressing to moisten. Put into a bowl with a lid, cover and chill well. Just before serving, stir in the shoestring potatoes. Serve on individual salad places by placing a scoop of the salad on a lettuce leaf and garnishing with a tomato wedge.

file photo for reference

SYRIAN EGGPLANT STEW

I got this recipe years ago from a lady in the Ft. Worth, Texas area. It was an old family favorite her grandmother had made for her. 1 large eggplant 3 or 4 garlic cloves 1/3 cup olive oil 1 large onion, coarsely chopped 2 cans tomatoes 1 cup water salt and pepper, to taste 1 tbsp fresh parsley 1 tbsp capers, rinsed 1/3 cup Greek olives, pitted Prepare this dish in a large, heavy Dutch oven. Peel and crush garlic. Cut eggplant into cubes and lay out on a clean kitchen towel. Salt eggplant and let sit for 10 minutes. Heat the olive oil in the Dutch oven. Saute garlic in the medium-hot oil until it just starts to brown; remove from the pan. Add the eggplant to the pan and saute for 10 minutes. Add the onion and saute for another 10 minutes or until onion is getting soft. Add the tomatoes and water. And additional salt and pepper to taste. Simmer mixture for 30 minutes on low heat. Add the capers and olives. Add the parsley just before serving. Note: Serve a hot crusty bread with this stew. Also, this stew is great as leftovers.

clipart

CHICKEN CORN CHOWDER

This was (and likely still is) a most requested recipe at a rural retreat in Southern Indiana.

1 cup butter

1 medium onion, chopped

2 cups chopped celery

1 cup chopped carrot

1 cup all-purpose flour

3-qt chicken stock

6 cups frozen white or yellow corn (a mixture works well), thawed

2 cans (14.5-oz cream corn

6 medium potatoes, peeled, sliced, and cooked

1 cup pimento pieces

3 to 4 cups shredded cooked chicken

1 tbsp dried thyme

1 tbsp curry powder

2 tbsp dried parsley

2 tsp white pepper

1 tbsp granulated garlic

4 tbsp chicken base

1 tbsp sugar

2 tsp ground red pepper flakes

1-qt Half-and-Half cream

In a large saucepan, melt butter over medium heat. Add onion, celery and carrot, cook until softened. Stir in the flour a tablespoon at a time. Cook mixture, stirring occasionally until browned and fragrant, about 12 minutes. At first the flour will smell like glue, as it cooks a richer nutty smell will take over the kitchen. Brown the mixture as dark as you like, just don't let it burn.

Meanwhile, in a separate pan, heat the chicken stock over medium heat until it steams. Add the browned flour-veggie mixture. Cook and stir until well blended then add the corn, potatoes, pimento, chicken base and the spices. Cover and increase heat to high to bring mixture to a boil. Lower heat to medium and simmer, uncovered, for about 10 minutes, stirring occasionally. Remove from the heat and allow to cool 10 minutes. When mixture is no longer bubbling, pour in the cream, a little at a time, stirring to blend well. Be careful not to pour in cream while mixture is too hot. Pour in a small amount of cream first as a test. If oily spots for at the top of the chowder, cool longer before stirring in the remaining cream.

Note: Shrimp may be used instead of chicken.

file photo used for reference only - not this exact recipe

RIVAL CROCK-POT SMOTHERED STEAK

1 1/2 lbs chuck or round steak, cut in strips
1/3 cup flour
1 tsp salt
1/4 tsp pepper
1 large onion, sliced
1 - 2 green peppers, sliced
1 lb can tomatoes
1 4-oz can mushrooms, drained
2 tbsp molasses, optional
3 tbsp soy sauce
1 10-ounce package frozen green beans, french-style, optional

Put the steak strips, flour, salt and pepper in crock-pot.  Stir well to coat steak.  Add all the remaining ingredients.  Cover and cook on High 1 hour then turn to Low for 8 hours. (High: 5 hours). Serve with rice.

Note: This is a recipe that came in the booklet pictured below that came with my first crockpot in the 1970s.
 

HELLMAN'S CLASSIC POTATO SALAD

1 cup Hellman's Real Mayonnaise

2 tbsp vinegar
1 1/2 tsp salt
1 tsp sugar
1/4 cup pepper
4 cups cooked, cubed, peeled potatoes (about 5 or 6)
1 cup sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped

Combine the mayonnaise, vinegar, salt, sugar, and pepper. Gently stir in the potatoes, celery, onion, and eggs. Cover and chill until serving time.  Serve on a bed of lettuce leaves, if desired.

file photo for reference

TASTE LIKE REESE CUP CANDY

An old recipe from my childhood. 6 tbsp butter 12-oz pkg semi-sweet chocolate chips 2 cups peanut butter 1 cup powdered sugar Melt butter and chips together in the top of a double boiler. Add the peanut butter to the chocolate mixer and beat until smooth. Add the powdered sugar, mixing well; mixture will be thick and somewhat hard to handle. Line a cookie sheet with sides with aluminum foil. Spread the mixture over the foil. Allow to cool and cut into squares.

BROWN PUDDING

This is another recipe from the 1955 Marshall Township PTA Cookbook from my late mother's things.  This recipe is from Mrs. David Davis.  Her husband was my 5th grade teacher, and their daughter was one of my classmates.  Mrs. Davis was also the aunt of our late member Patti Davis Crane.

2 cups brown sugar
1/2 scant cup butter
3 cups water

Put in bread pan and let boil.

BATTER
1 tbsp. butter
1/2 cup brown sugar
2 tsp. baking powder
1/2 pkg. dates
1/2 cup milk
1 cup flour
1/2 cup nuts

Mix batter and drop by tablespoonfuls into hot sauce.  Bake about 40 minutes.

AMISH CHEESE SOUP

This is an old Old Order Amish recipe. 1/4 cup chopped onion 3 tbsp butter 1/4 cup flour 2 cups milk 1 cup chicken broth 1/2 cup shredded carrots 1/2 cup finely chopped celery 3/4 cup boiling water 1 1/2 cups shredded Cheddar cheese Cook carrots and celery in boiling water until tender. Do not drain. Melt butter in large saucepan and add onion; cook until tender. Stir in flour and blend well. Gradually add the milk and chicken broth. Add the carrots and celery. Cook, stirring, until thickened. Stir in the cheese and stir over low heat until the cheese is melted. Yield: 6 servings

file clipart

RAISIN FILLED COOKIES

This recipe is from an old church cookbook from the Midwest. 1 cup shortening 1 cup sour cream 2 eggs 1 tsp vanilla 2 cups sugar pinch of salt 1 tsp baking powder 1 tsp soda 4 cups flour (or enough to make a soft dough) Filling: 2 cups raisins, ground 1 level tsp salt 1 tsp vinegar 1 cup hot water 1 cup sugar 2 tbsps flour or cornstarch Preheat oven to 350 degrees. In a large bowl, combine shortening, sour cream, eggs, vanilla, sugar, salt, baking powder, and soda. Combine the mixture well. Gradually add enough of the flour to make a soft dough. Roll the dough thin and cut out with a biscuit cutter or a glass. Place the filling atop one cookie and cover with another one. Using a fork or your fingers, press down the edges to seal. Bake 6 minutes on the bottom oven rack then move to top rack for 6 minutes. Makes about 4 dozen cookies, depending on size.

file photo for reference

OLD FASHION LEMON MERINGUE PIE

I found this recipe in a group of my late mother's recipe clippings. This recipe was cut from an old box. I would imagine it was a cornstarch box from the looks of it.

1 cup sugar
3 tbsp cornstarch
1 1/2 cups cold water
3 egg yolks, slightly beaten
Grated rind of 1 lemon
1/4 cup lemon juice
1 tbsp margarine
1 baked 9-inch pastry shell
3 egg whites
1/3 cup sugar

In a 2-qt saucepan stir together the 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring mixture to a boil over medium heat; boil one minute. Remove pan from the heat. Stir lemon rind, lemon juice and margarine into the mixture. Cool slightly. Pour mixture into the prepared pastry shell. In a small mixer bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in the 1/3 cup of sugar; beat until stiff peaks form. Spread meringue over filling starting with the edge and sealing meringue to crust. Continue filling in the center until all meringue is piled on the filling. Bake in a 350-degree oven for 15 to 20 minutes or until lightly browned. Cool before slicing.

file photo for reference