MERINGUE VINEGAR PIE

This is a very old-fashion recipe that my late mother had for years.

1 egg yolk
2 tbs. flour
1 cup boiling water
lemon flavoring
small lump butter
1 cup granulated sugar
2 tbs. strong vinegar

Beat together well the egg yolk, butter, flour, and sugar.  Add the boiling water and the vinegar stirring constantly.  Cook over low heat until thickened, add 1 tsp. lemon flavoring.  Place in a baked pie shell, cover with your favorite meringue and brown in the oven.

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CLABBER GIRL'S LUNCHEON CORN BREAD

This is from a March 19, 1961 page my mother tore from a GRIT newspaper Women's Section.  I love corn bread and find this to be yummy!

Note:  When you click on the picture, it will enlarge the recipe to an easy to read size.

1970s WHITE PIE

Pie Shell:
1 cup Bisquick baking mix
1/4 cup butter, softened
3 tbsp boiling water

Preheat oven to 450 degrees.

Combine the Bisquick and butter in a small bowl; add the water and stir vigorously until the dough forms a ball and pulls away from the bowl.  This makes a puffy and soft dough.

Using floured hands, pat the dough into a 9-inch pie pan covering the bottom and sides.  Flute or trim edges as desired.  Bake at 450 degrees for 8 to 10 minutes.  Allow to cool.

Pie Filling:
1 envelope (approx. 2-oz) dessert topping mix
1 can (3 1/2-oz) flaked coconut
1 can of vanilla pudding
1 tbsp orange juice
1/2 cup raspberry jam

Prepare the topping mix as directed on package.  Gently fold 1 cup of the coconut and the topping into the pudding; spoon into the prepared pie shell.  Sprinkle the remaining coconut over the top.  Chill at least 2 hours or until set. 

Stir the orange juice into the jam and serve along side the pie or drizzle over each piece of pie, if desired.

1967 BROILED MUSHROOMS PARMESAN

medium size mushroom caps
melted butter to brush over tops of mushrooms
parmesan cheese
seasoned salt

Place the mushroom caps, single layer on broiler pan; brush with the melted butter.  Sprinkle the parmesan cheese and seasoned salt over the mushroom caps.  Broil at a high heat just for enough time to brown to a golden hue and heat through.  This should only take 2 to 3 minutes.

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HANDWRITTEN DATE PUDDING RECIPE

Found this handwritten recipe in a box of my late mother's recipes.  This looks like my cousin's handwriting and she was known for her date pudding so I feel sure that's where this came from.  It was folded down the middle and has, "To Helen," written on the other side.

To read easier, click on recipe picture to enlarge.

BUTTERFUDGE PECAN PIE

This is an old recipe my mother got from a bag of flour when I was a child in the 1950s.

GOOD OLD BEEFY TACO LASAGNA

12 lasagna noodles
1 lbs lean ground beef
1 envelopes taco seasoning
2 egg whites
1 carton (15-oz) ricotta cheese
1 lb shredded cheddar cheese
1 jar (24-oz) chunky salsa

Cook the noodles according to the package directions.

While the noodles cook, brown the beef in a large skillet over medium heat until no longer pink, stirring to crumble.  Drain meat well in a colander and wipe out the skillet with a paper towel.  Return meat to the skillet and stir in the taco seasoning.

In a small bowl, combine the egg whites and the ricotta cheese.

Drain the noodles.

In a 9 x 13-inch baking dish that has been lightly sprayed with nonstick cooking spray, place 4 of the noodles.  Top with 3/4 cup of the ricotta cheese mixture, half the beef mixture, and 1 1/3 cups of the cheddar cheese.  Top with four more noodles, 3/4 cup of the ricotta mixture, 1 1/2 cups salsa and 1 1/3 cup of the cheddar cheese.  Repeat.

Bake uncovered at 350 degrees 35 to 40 minutes or until heated through.  Remove from oven and let stand 10 minutes before cutting to serve.

Yield: 8 servings

CRISPY OVEN-FRIED BUTTERMILK CHICKEN

2 cups bread crumbs
3 tbsp chopped fresh parsley*
1/2 cup grated parmesan cheese
1 (2 1/2 to 3-lb) fryer, cut up
2 tsp cooking oil
salt to taste
pepper to taste
1 cup buttermilk
1 tsp paprika

Preheat oven to 375 degrees.
Line a baking sheet that has sides with foil and grease the foil; set aside.

Put the bread crumbs, parsley, and parmesan cheese in a paper (or plastic) bag.

Brush the oil over the chicken then sprinkle with the salt and pepper.

Pour the buttermilk into a shallow bowl or pie pan; add chicken a piece or two at a time turning to coat all sides.

Place the chicken, a piece at a time, down in the bag and shake to evenly coat.

Lay coated chicken out on the prepared baking sheet.  Sprinkle with the paprika.  Bake around 45 minutes until the chicken juices run clear when pierced with a fork.

Serves 4.

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HOT DIGGITY MACARONI DISH

1 box (7-oz) elbow macaroni*
1 lb hot dogs, quartered
1 can (10 3/4-oz) condensed cream of celery soup
1 carton (8-oz) sour cream, room temperature
1 cup shredded carrot
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 tsp caraway seed, optional

Prepare the macaroni according to the package directions; drain.  Preheat oven to 350 degrees.  In a large bowl, combine all the ingredients and mix well.  Turn into a 2-quart baking dish that has been greased.  Cover and bake 30 to 35 minutes until hot and bubbly.  Makes 6 servings.

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CINNAMON RICE BRAN PANCAKES

For those of you who can't have wheat flour, here is a recipe for old-fashion pancakes using rice flour.

1 cup rice flour (all-purpose may be substituted)
3/4 cup rice bran
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon*
1 1/4 cups buttermilk
3 egg whites, beaten
cooking oil
butter for serving
fresh fruit and or syrup for serving

Into a large mixing bowl, stir together the flour, bran, sugar, baking powder, and baking soda.

In a small mixing bowl combine the buttermilk and egg whites.  Add this mixture to the flour mixture, stirring just until smooth.

Heat a griddle or large skillet and pour a small amount of oil, just to coat.  When oiled surface is hot, pour batter, 1/4 of a cup at a time, onto the griddle.  Cook over medium heat until the batter begins to bubble and the underside is lightly browned.  Turn pancakes to brown the second side.

Butter pancakes and serve with fruit and or syrup.

*Omit cinnamon for regular pancakes.