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

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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.

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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.

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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