CREAMY COFFEE PUDDING

1 package (4 serving size) Jell-O pudding-vanilla flavor
1 tablespoon Maxwell House instant coffee
1 1/2 cups milk
1 cup thawed Cool Whip non-dairy whipped topping

• Combine the pudding mix, instant coffee and milk in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Pour into bowl. Cover surface with plastic wrap and chill thoroughly.
• Beat chilled pudding slowly with rotary beater or wire whip until smooth. Fold in whipped topping. Spoon into individual dishes. Garnish with grated chocolate or chopped nuts, if desired. Makes 4 servings.

Note: This recipe is from this 1979 recipe book.

AUNT NORMA'S DILL PICKLES

Steve's Aunt Norma gave me this recipe back in the 1970s. This makes wonderful dill pickles.

Click on recipe to enlarge for easier reading.

SHRIMP ETOUFFE

Here is another recipe from the 1967 Better Homes and Gardens cooking with HERBS and SPICES cook booklet.

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THE AMISH COOK'S PIZZA CASSEROLE

This is an old newspaper clipping from my late mother's recipe clipping shoebox. The Amish Cook's column appeared in local newspaper.  Note that before this recipe starts the Amish Cook answers a reader's question about how to cook pork chops.  This is a column by the late Amish Cook Elizabeth Coblentz. The last I heard, her daughter was continuing on with the column.

Click on the picture to enlarge for easier reading.

PLAIN WAFFLES

This is another recipe from my 1955 Marshall Township PTA Cookbook. This recipe was submitted by Mrs. Jesse McPike.

6 tbsp. butter
2 tbsp. sugar
2 eggs
1/4 tsp. salt
2 cups flour
4 tsp. baking powder
1 1/4 cups milk

Separate eggs, and beat yolks and whites. Cream shortening, add yolks. Then alternate milk with dry ingredients. Add beaten egg whites last.

SOUR CREAM COOKIES

This recipe is from the 1970 cookie book shown below.  Click on the recipe picture to enlarge for easier reading.

ROCK CANDY

1 3/4 cups granulated sugar
1 1/2 cups water
1/2 cup clear corn syrup
flavorings of your choice
food colors of your choice
powdered sugar for rolling

In a heavy-duty saucepan mix the sugar, water, and syrup; heat to 300 degrees while stirring constantly. Remove from the heat.

Add flavorings of your choice using 2 to 3 teaspoons of extracts or 3 to 4 drops of oils.

Add food colors if desired.

Stir to mix flavorings and/or colors in well and pour into a buttered pan.

When cool enough to handle, cut into small pieces and roll in powdered sugar. Lay on a plate to cool.

Kids love to roll candy pieces in the powdered sugar.

TUNA PUFFS

1 1/3 cups water
1/2 tsp salt
1 1/2 cups quick-cooking rice
1 can condensed cream of mushroom soup
1 can (6 1/2-oz) tuna, drained and finely flaked
1 egg
2 tbsp chopped parsley
2 tbsp finely chopped onion
2 tsp lemon juice
1/4 tsp Worcestershire sauce
Dash of black pepper
Approximately 1/2 cup fine dry bread crumbs
Canola oil for frying

Bring the water and salt to a boil in a medium-size saucepan; stir in rice. Cover pan and remove from heat. Let stand for 5 minutes.

Mix together the soup, tuna, egg, parsley, onion, lemon juice, Worcestershire sauce, and pepper in a medium bowl.  Add the rice and mix thoroughly.  Chill mixture for at least an hour.

Shape the chilled mixture into oblong or round croquettes. Roll in the bread crumbs and fry in 400 degree oil, turning to brown on all sides.

LEMON DELIGHT CHEESECAKE

I have had this old hand written recipe for so many years I don't even remember where I got it.

Click on pictures for easier reading.

NEW ENGLAND CORN CHOWDER

2 slices bacon
1 small yellow onion
2 medium-sized potatoes
3/4 cup water
1 can (16-oz) cream-style corn
1 1/2 cups milk
2 tbsp butter
1 1/4 tsp salt
1/2 tsp sugar (optional)
dash of freshly ground black pepper
chopped parsley for garnish

Dice bacon slices and set aside.

Cut onion into thin slices.

Peel and dice potatoes.

Place bacon in a medium-size skillet and cook over medium heat until the fat starts to cook out; add the onion and cook, stirring often with a wooden spoon, until the onion is golden brown and bacon pieces are crisp.

Add the diced potatoes to the bacon/onion mixture in the skillet; add the water and bring to a boil over high heat. Reduce the heat, cover skillet, and simmer mixture approximately 10 minutes until the potatoes are just getting tender.

Add the corn to the potato mixture; stir in the milk, butter, salt, sugar (if using), and pepper; cover pan and simmer another 5 minutes or until chowder is hot.

Place chowder in serving bowls and sprinkle with the chopped parsley for serving.