MARY'S TUNA CASSEROLE

This is a recipe my husband's cousin's wife used to bring to family reunions 40 years ago.

1 small pkg noodles
2 cans tuna (drain oil)
1 can cream of mushroom soup
1/2 can milk
1/4 cup chopped onion
2 tbsp butter or oleo
3 cups grated cheddar cheese
2 cups crushed potato chips

Saute onion in butter until done.  Remove from heat.  Mix soup and milk until creamy.  Add soup and drained tuna to onion.  Mix and simmer about 5 minutes.  Cook noodles per package directions and drain.  Put half the noodles in a baking dish.  Pour half the tuna mixture over the noodles.  Put half the potato chips and then half the grated cheese.  Repeat layers.  Bake at 375 degrees until cheese is melted.

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HIBACHI CHICKEN KABOBS

This is a recipe from a small "Fresh Mushroom Cookbook" from 1967.  This is exactly as written.

Total elegance is achieved in at-the-table hibachi cooking.  This charming Oriental manner of serving is really quite simple.  The most important thing is pre-planning.  Prepare kabobs in advance, place on decorated trays.

4 whole chicken breasts, boned
3/4 cup shoyu (soy) sauce
3/4 cup semi-sweet sherry
2 teaspoons brown sugar
1/2 teaspoon ginger powder
40 small to medium mushrooms
20 cocktail onions
2 red bell peppers, cut in squares

Cut boned chicken breasts into 1-inch cubes, making about 40 cubes.  Combine soy sauce, sherry, sugar, and ginger in a saucepan and bring to a boil.  Simmer until reduced about 1/4.  Cool and add chicken.  Marinate at least an hour.  Using bamboo skewers which have been soaked in water to prevent burning, thread a chicken cube, a mushroom, an onion, a piece of pepper, a mushroom and a chicken cube.  Just before grilling, brush each skewer with sauce and grill on hibachi until lightly browned, turning once.  20 servings.

file photo for reference only - not this exact recipe

NO BAKE PEANUT BUTTER COOKIES

This is an old handwritten recipe from my late mother's recipe files. I remember her making these cookies for a school function when I was in high school in the 60s. They were so good my Home Economics teacher asked me to bring her the recipe!

1 egg
2 cups powdered sugar
1/2 tsp vanilla
1/3 cup peanut butter
1 tbsp butter, softened
3/4 cup chopped spanish peanuts

Beat egg and add 1 cup of the powdered sugar and the vanilla. Add the peanut butter and butter then the last cup of powdered sugar. Shape mixture into balls and roll in the chopped peanuts. Use the blender to chop up the nuts.

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PRESERVE PASTRIES

This is another old recipe of my late mother's.  To the best of my memory, it is from the 1950s or 60s.

Pastry Shells:
1 3/4 cups sifted all-purpose flour
1/2 tsp. salt
1 small pkg. (3-oz.) cream cheese
1/2 cup solid shortening
2 tbs. water

Sift together the flour and the salt.  Beat cheese (room temperature) and shortening until smooth; blend into flour mixture until crumbly.  Add water as needed to moisten; press particles together into a flat patty.  Chill.  Roll on lightly floured board to 1/8-inch thickness.  Cut and fit into pans of desired size.  Prick bottom of crust with fork.  Bake in a hot (400 degrees) oven until done and lightly browned, 6 to 15 minutes depending on size of the pans you use.  Cool on wire rack.

Cheese Filling:
1 pkg. (8-oz.) cream cheese
1 tbs. orange or lemon juice
1 tsp. vanilla
2 tbs. milk
1 tsp. preserves of your choice

Combine the filling ingredients until well blended.  Fill pastry shell/shells 2/3 full with cheese filling.  Chill until set.

To Top Off:
Commercial peach, apricot, plum, raspberry, strawberry, or pineapple preserves

Just before serving, remove pastries from refrigerator and top with preserves of your choice.

File photo for reference only - not this exact recipe.

CABBAGE AND GROUND BEEF DISH

As I have said repeatedly, I love these old recipes.  When I was a child, my dad planted 3 or 4 gardens.  He loved to garden, he loved having the vegetables, and he loved giving to others.  For many years he was the local township trustee.  Part of his job was giving out subsidies to those who qualified.  He often gave them what the county allowed then sent them home with bags of his garden produce.  The one vegetable I anxiously awaited was the large cabbages.  I think I like cabbage anyway you can prepare it!  Almost every time I buy a head of cabbage I think about the large ones dad grew in his gardens. I love the boiling water measurement in this old recipe.

1 small head of green cabbage, cut in chunks
tea kettle of boiling water
1 onion, diced
1 lb ground chuck
1/4 cup raw rice (not instant)
1 can tomato soup
1 soup can of water

Place cabbage in a large pan or heat-proof bowl and pour the boiling water over it to wilt; drain.

Brown the ground chuck with the onion, adding salt and pepper to taste.  Cook until the meat is no longer pink, and the onion is tender; drain well.

Mix the drained cabbage with the ground beef/onion mixture.  Stir in the rice, tomato soup and soup can of water until mixed together well.  Pour into a greased casserole dish.

Bake, covered, at 350 degrees for approximately 1 1/2 hours.

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LEMON CRUMB PIE

This pie won an honorable mention in a national contest back in the 1960s.

1 tbs. grated lemon rind
1/2 cup lemon pulp and juice
1 1/2 tbs. butter
2 cups granulated sugar
3 beaten eggs
1/2 cup milk
2 cups soft bread crumbs
unbaked pie crust (2)
1 egg white
1 tbs. water

Grate 1 tbs. rind from 1 lemon.  Cut off and discard any remaining rind and all rind for 2 more lemons.  Grate pulp to make 1/2 cup pulp and juice.  Cream butter, gradually blend in 2 cups sugar.  Add beaten eggs, milk, grated lemon rind and pulp, and soft bread crumbs.  Pour into pastry-lined 9" glass plate; cover with top crust; slit top.  Bake at 450 degrees for 10 minutes.  Slightly beat egg white with the water; brush over the crust; sprinkle with sugar.  Bake 20 minutes longer at 375 degrees or until brown.  Yield: 1 nine-inch pie.

Note: Since I am diabetic and this not only contains sugar but also 2 cups bread, I have not made this pie.  I have heard, however, that it is very good.

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APPLE CINNAMON CRESCENT ROLLS

My grandson loves these. My daughter makes them for him often.

Filling:
2 apples, peeled and sliced
3 tbsp butter
4 tbsp brown sugar
1 tsp cinnamon
1 tube refrigerated crescent roll dough

Topping:
2 tbsp cinnamon
2 tbsp sugar
Butter for topping

To make the rolls:

Preheat oven according to crescent roll package directions.
Line a baking sheet with parchment paper and set aside.

In a large saute pan, place the butter, sliced apples, brown sugar, and cinnamon; bring to a simmer and allow to simmer 5 - 10 minutes over medium heat until apples are soft and butter and sugar are melted.

Peel crescent dough apart where dough is perforated. Divide the apple mixture equally among the individual dough pieces. Roll up gently or bring the three corners up over the apple mixture.

Place crescents on the prepared baking sheet and rub about 1 teaspoon of butter over the top of each roll.

Mix the topping cinnamon and sugar together and sprinkle evenly over the top of each roll.

Bake according to the package directions.

PINEAPPLE PUNCH

I'm not sure who named this old punch.  It is called pineapple punch, yet it has equal amounts of pineapple juice, orange juice, and lemon juice.  Have you ever used jelly in your punch? I never have, so obviously, I have not made this punch. As a diabetic, I stay away from punch. As a great-grandma, it has been many years since I made punch for occasions with my children.

3/4 cup granulated sugar
3/4 cup currant jelly
2 1/2 cups boiling water
3/4 cup pineapple juice
3/4 cup orange juice
3/4 cup lemon juice
1 1/2 cups ginger ale

Stir the sugar, jelly, and water until sugar and jelly are dissolved; cool.  Add the pineapple juice, orange juice, and lemon juice.  Pour the mixture over a block of ice in a punch bowl.  Just before serving, add the ginger ale.

Yield: 12 servings

Note: I do not change these old recipes, but I believe you stir the sugar, jelly and water in a saucepan until dissolved. Otherwise, you wouldn't need to cool.

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DREAM PIE

I think most of us have made these pies over the years but for anyone who hasn't, this is a quick and easy way to make a pie.  It does need to chill for at least 4 hours though so plan ahead.

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CHEESY HAM AND POTATO BAKE

Make this the day before as it needs to sit in refrigerator overnight before baking.

5 lb potatoes, peeled and cut-up for cooking
1 stick butter
1/2 cup evaporated milk
1 1/2 cup sour cream
1 lb cooked ham, chopped
2 cups shredded Swiss cheese, divided
2 tbsp finely chopped green onion, including leaves
salt to taste
freshly ground black pepper to taste

Boil the potatoes until tender; drain and mash with the butter and evaporated milk until smooth.  If potatoes are to dry add a little more milk.  They should be stiff but not dry. Add the sour cream, 1 cup of the cheese, the ham, salt and pepper.

Place the mixture into a greased 9 x 13 x 2-inch baking dish or pan; smooth the top.  Sprinkle the other cup of cheese and the green onion over the top.  Cover dish and refrigerate overnight.

Preheat the oven to 375 degrees.  Uncover potato/ham mixture and bake 30 minutes or until the cheese is melted and casserole top is lightly browned.

Yield:  Approximately 12 servings

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