MARATHAS CHOCOLATE CAKE

1/4 lb butter

1/2 cup shortening
1 cup water
4 tbsp cocoa
2 cups sugar
2 cups flour
2 eggs, beaten
1/2 cup milk
1 tsp vanilla
1/2 cup pecans

Preheat oven to 325 degrees.

Mix butter, shortening, water, and cocoa in pan and bring to a boil. In bowl, mix sugar and flour. Pour liquid mixture over dry ingredients and ten add eggs, milk, vanilla, and pecans. Cook in a greased and floured loaf pan 20 to 30 minutes at 325 degrees.

ICING
1 1/4 lb butter
4 tbsp cocoa
4 tbsp milk
1 tsp vanilla
1 box powdered sugar

Five minutes before cake is done start the icing. Melt butter, cocoa, milk in pan. Add vanilla and powdered sugar. If you want you can mix in 1/2 cup pecans. Ice cake while it is hot.

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RED CABBAGE AND APPLE SLAW

This slaw is better if made and refrigerated at least 1 hour in advance of serving time.

3/4 cup mayonnaise
1 tbsp sugar
2 tbsps white vinegar
1 tsp salt
1 tsp celery seeds
1 tsp Dijon mustard
dash of pepper
1 small head red cabbage, shredded finely
2 medium Granny Smith apples, cored, sliced thin
1/3 cup finely chopped fresh parsley
Large lettuce leaves to line bowl

Mix the mayonnaise, sugar, vinegar, salt, celery seeds, mustard and pepper together until well blended and smooth.

Lightly mix the cabbage, apples, and parsley together in a large bowl; fold in the dressing mixture until well combined.  Cover and refrigerate at least 1 hour.

To serve line serving bowl with large lettuce leaves and place the slaw into the bowl.

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MINTED TEA NECTAR

 This drink was served to an acquaintance on a Florida vacation in the late 1950s.

3 cups cold water
2 tablespoons instant tea
3 tablespoons sugar
1 cup apricot nectar, chilled
fresh mint leaves, bruised or 1/4 teaspoon mint extract
Limeade cubes*

Mix tea and sugar together with the water, stirring until completely dissolved.  Blend in the apricot nectar and mint.  Let stand about 10 min,; remove and discard mint leaves.

To serve pour tea mixture over limeade cubes in glasses and garnish with additional springs of mint.  Serve at once.

*Limeade cubes: Take one 6-oz. frozen limeade concentrate and mix with water according to directions on container; pour into refrigerator tray with dividers and freeze.

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HEARTY BEEF STEW WITH TAPIOCA

Not exactly vintage but getting there. Do you remember your first crock-pot and some of the delicious things you made?

2 lbs stew beef, cut into 1-inch cubes

5 carrots, cut in 1-inch pieces
1 large onion, cut in chunks
3 stalks celery, sliced
1 large size can tomatoes
1/2 cup quick-cooking tapioca
1 whole clove (or 1/2 teaspoon ground clove)
2 bay leaves
salt and pepper to taste

Trim all the fat from the meat.  Put all ingredients in CROCK-POT.  Mix thoroughly.  Cover and cook on Low 12 hours. (high: 5 to 6 hours.)

This is an old recipe that came from this book I got with my first crockpot in the 1970s.

FLAKY OAT PASTRY CRUST

This recipe is one my mother got from a March 19, 1961 GRIT newspaper.

1 cup sifted all-purpose flour
1 tbsp sugar
1/2 tsp salt
1/2 cup rolled oats, quick or regular is okay
1/2 cup solid shortening
2 to 3 tbsp cold water

Sift the flour, sugar, and salt into mixing bowl and stir in the rolled oats.  Using a pastry blender or two knives cut the shortening into the flour mixture resembles coarse meal.  Sprinkle water, starting with one tablespoon and adding more as needed, tossing with a fork until the particles stick together when pressed lightly.  Shape the dough into a small flat patty and roll on a lightly floured board to a 1/8-inch thickness.

Place the pastry into a 9-inch pie pan or dish and trim 1-inch beyond the edge.  Turn edges under and flute using fingers.  Using the tines of a fork, prick the sides and bottom of pastry.  Set in refrigerator and chill 20 to 30 minutes.

Preheat oven to 425 degrees.

Place shell in 425 degree oven and bake 12 to 15 minutes or until lightly browned.  If crust starts to bubble, gently poke bubbles with fork tine.  Cool shell before filling with your favorite pie filling.

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BOB'S CHICKEN CACCIATORE

Another old Indiana recipe, this one from Indianapolis.

1/4 cup flour
4 bone-in chicken breast halves
2 tbsp olive oil
1/4 lb fresh mushrooms, sliced
1 medium onion, sliced thin
1 clove of garlic, minced
1 can (14 1/2-oz) diced tomatoes, do not drain
3/4 cup frozen pearl onions, thawed
1/2 cup chicken broth
3 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp dried thyme
couple twist of freshly ground black pepper
1 bay leaf
1/2 cup whole pitted ripe olives
Hot cooked spaghetti

Place the flour in a large resealable plastic bag; add the chicken and shake to coat.

Heat the olive oil in a large skillet, add the chicken and brown on both sides.  Remove chicken and place in a lightly greased 9 x 13 x 2- inch baking pan or dish.

Add the mushrooms, onion, and garlic to the large skillet and cook, stirring, until they are tender.  Add the tomatoes, pearl onions, broth, tomato paste, basil, salt, oregano, thyme, pepper, and bay leaf.  Bring the mixture to a boil and pour over the chicken in the baking dish.  Cover pan or dish with foil, place in preheated oven and bake for 45 to 50 minutes or until juices run clear.  Add the olives and bake another 10 to 15 minutes.  Discard bay leaf before serving with the hot spaghetti.

Yield: 4 servings

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MARBLED MACARONI

This old recipe came with the following recommendation: "Unexpected company and not quite enough to go around?  One can of luncheon meat (SPAM) and a package of macaroni can come to the rescue and your guests will think you planned your meal that way."  Your company will think you planned to serve SPAM?  Somehow I doubt it!

1 10-oz can condensed cream of celery soup
1 tsp Worcestershire sauce
8 ounces elbow macaroni (uncooked)
1 8-oz can tomato sauce
1 tablespoon flour
1 12-oz can luncheon meat
dash pepper
1/4 cup finely chopped onion
dash paprika
1/2 cup shredded American cheese
buttered breadcrumbs
1/4 cup chopped green pepper

Cook macaroni in boiling salted water until tender, about 7 minutes. Drain. Blend together tomato sauce with flour.  Cook until thick, stirring constantly. Combine tomato mixture, meat which has been cut in 1/4-inch squares, onion, green pepper, Worcestershire sauce and pepper.  Stir soup until smooth then mix lightly with macaroni.  Spread half of macaroni mixture in greased 9-inch square baking dish. Cover with meat sauce, then with remaining macaroni mixture. Sprinkle with cheese, then with buttered breadcrumbs and paprika. Bake in moderate oven (350) 35 to 40 minutes.  Makes 4 to 6 servings. 

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AUNT BEA'S PECAN PIE

Note: I have not made this recipe as it was given to me since I became diabetic, however, I so hope to try it with some diabetic revisions one of these days.  Here is the original.

3 eggs slightly beaten
2/3 cup Karo light or dark corn syrup
1 cup sugar
2 tbsp. Mazola margarine, melted
4 tbsp evaporated milk
1 tsp vanilla
2 tbsp. flour
1 1/2 cups pecans
1 unbaked pie shell

In a large bowl, stir together all the ingredients except the nuts and shell until well blended.  Stir in the nuts. Pour into the pie shell and bake 350 degrees for 50-55 min. or until knife comes clean.

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SOUR CREAM CUCUMBERS

3/4 tsp. salt

1 tbs. sugar
2 tbs. cider vinegar
1 cup commercial sour cream
2 cups chopped chives or grated onions
1 tsp. celery seed
1 tbs. dill seed or 2 tbs. chopped fresh dill
2 cucumbers, scrubbed and sliced thin, rind and all

Prepare the dressing by combining the salt, sugar and vinegar.  Add the sour cream and stir until smooth.  Toss in chives or onions, dill and celery seed and finally the sliced cucumbers.  Chill, and serve in small salad bowl or sauce dish.

I have never made this recipe so I cannot recommend it one way or the other.

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PINEAPPLE FLUFF CAKE

I got this recipe in the 1960s from a lady who got it in Houston, Texas in 1939.

6 eggs, separated
1/4 tsp salt
3/4 cup sugar
3/4 cup sugar, again
1 tbsp lemon juice
1/2 cup pineapple juice (unsweetened)
1 1/2 cups flour
1 tsp baking powder

Preheat oven to 325 (moderate) degrees. Set out an ungreased 10-inch angel-cake pan.  Beat the egg whites with the salt to form moist, glossy peaks.  Gradually beat in the first 3/4 cup sugar.  Beat egg yolks and the other 3/4 cup sugar until thick; add lemon and pineapple juices; beat until sugar is dissolved.  Add flour sifted with baking powder.  Fold in egg whites.  Bake in the angel-cake pan for 1 hour.  Invert pan to cool.  Frost with whipped cream or seven-minute frosting.  Trim with maraschino cherries, nuts, and/or coconut for a festive cake.

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