CREAMY CHEESE PUDDING

This recipe is from my 1970s Jello Pudding Cookbook.

1 pkg (8-oz) cream cheese, softened
2 cups cold milk
1 pkg (4-serving size) Jell-O instant pudding - lemon, butter pecan, coconut cream, vanilla or pineapple cream flavor

Beat cream cheese until very soft. Gradually add 1/2 cup of the milk and blend until smooth. Add the remaining milk and pudding mix. Beat slowly with rotary beater or at lowest speed of electric mixer until well blended, about 2 minutes. Pour immediately into individual dessert dishes and chill. Top each serving with a spoonful of jam, or sprinkle with nutmeg, if desired. Makes 6 servings.

BUDGET BAKE

When I was a child growing up in Southern Indiana we got our electricity from a Rural Electric Co-op. We got monthly newsletters from the co-op full of information and recipes sent in by readers. This is one of those recipes.

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FLAVORED ICE CUBES

How many of you still use ice cube trays today? Here are some interesting variations. Click on the picture to enlarge for easier reading.

HOMINY SALAD

I have had this recipe for so very long I have no idea where I got it. I met a lady when I lived in New Mexico that worked in a restaurant and shared a lot of recipes. Perhaps I got it from her.

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SPINACH AND YOGURT SOUP

This is a recipe card from an old recipe collection I got years ago.

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PUDDING SWIRL

This recipe is from my 1970s JELL-O Pudding Cookbook.

1 pkg (4-serving size) Jell-O instant pudding, any flavor
2 cups cold milk
1 cup thawed Cool Whip non-dairy whipped topping

Prepare pudding mix with milk as directed on the package. Let stand for 5 minutes. Add the whipped topping to the pudding and stir through for a marbled effect. Garnish with additional whipped topping, if desired.

Yield: 6 servings.

HAPPY HINTS

This is from the back of a package of Godchaux sugar my late mother cut out many years ago. The first is how to sugar doughnuts and the second is an orange mixture to put over pancakes. You can click on the picture to enlarge for easier reading.

BEEF AND POTATOES

I grew up in a meat and potatoes family with meals like this one from Kraft Foods. My late mother saved countless recipes, many she never made. I love finding her old recipes and sometimes combining them with some of my newer ones. She made many a delicious meal in her pressure cooker and taught me to do the same.

2

lb.  beef stew meat, cut into 1-1/2-inch pieces

1/4

cup  KRAFT Zesty Italian Dressing

1

 green pepper, coarsely chopped

1

small  onion, quartered

4-1/2

tsp.  annatto paste*

1

 beef bouillon cube

2

cans   (8 oz. each) tomato sauce

3/4

cup  water

1/3

cup  KRAFT Original Barbecue Sauce

2

lb.  Yukon gold potatoes (about 8 small), cut into wedges

2

Tbsp.   chopped fresh parsley

COOK meat, in batches, in uncovered pressure cooker sprayed with cooking spray on medium-high heat 3 min. or until evenly browned, stirring occasionally. Return all meat to pressure cooker.

BLEND next 5 ingredients in blender until smooth. Add to meat; mix lightly. Cook, uncovered, 3 min., stirring frequently. Add tomato sauce, water and barbecue sauce; cook 2 min. Stir in potatoes.

COVER pressure cooker; lock lid in place. Cook on medium-high heat 3 min. or until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 45 min. Remove from heat. Let stand 10 min. or until pressure vent drops. Remove regulator, then lid; stir in parsley.

*Taste and Aroma: Smoky, garlicky and earthy taste with slight floral notes.

*Substitutes: Annatto Powder, Annatto Seeds,Garlic Powder Pure and Smoked Spanish Paprika

*Uses: Traditionally Achiote Paste is dissolved in lemon juice and then spread on meat prior to roasting. Turn your Achiote Paste into a marinade by adding some Seville orange juice and some white vinegar  

REFRIGERATOR NUT COOKIES

This, too, is a recipe my late mother cut from a bag of Godchaux sugar. I don't remember her ever making them. I'm sure if she had the nuts would have been hickory nuts from my uncle's property or black walnuts from a big tree across the road from our house. I hate cracking those black walnuts!

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FUDGE ROYALE

This is an old recipe my late mother cut from the back of a bag of Godchaux sugar many, many years ago.

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