PINEAPPLE ORANGE SQUARES

 This is an old recipe from Kraft Foods. I do not have a photo.

3/4 cup all-purpose flour
1/2 cup coconut
1/3 cup butter, melted
2 tbsp brown sugar
1-quart vanilla ice cream
8-oz cream cheese, softened
1/3 cup frozen orange juice concentrate, thawed
1 can (8 1/4-oz) crushed pineapple, drained
Pineapple slices, optional

Preheat oven to 325 degrees.

In a medium bowl, stir together the flour, coconut, butter and brown sugar. Spread the mixture evenly in an 8 x 8-inch square baking pan or dish. Press onto the bottom of the pan to form a firm, even crust. Bake at 325 degrees for about 20 minutes or until golden. Cool.

While crust bakes, stir ice cream to soften. Beat cream cheese and orange juice concentrate until fluffy. Add ice cream by spoonfuls, beating until smooth after each addition. Stir in the crushed pineapple. Spoon mixture into the prepared crust. Freeze for 8 hours or overnight. Let stand 10 minutes before serving. Garnish with pineapple slices, if desired.

Yields 9 squares

file photo for reference only

CRISPY COUNTRY CHICKEN

This is an old recipe from a grocery store flyer.

1/2 cup mayo type salad dressing
1 tsp dried oregano
1 broiler-fryer (3 to 3 1/2 lbs), cut-up
1 cup crushed corn flakes cereal
1/4 cup grated Parmesan cheese
1 tsp garlic salt
1/4 tsp black pepper

Mix salad dressing and oregano is a small bowl; brush the chicken with the mixture.

Mix the corn flake crumbs, cheese, garlic salt and pepper. Coat the chicken with the cereal mixture. Place chicken in a very lightly greased 9 x 13-inch baking pan or dish.

Bake at 350 degrees for 1 hour or until the chicken is cooked through.

Modern version: Substitute about 2 pounds of boneless skinless chicken breasts halves for the broiler-fryer. Bake only about 30 to 35 minutes.

File Photo

DICED APPLE CAKE WITH SAUCE

This cake was served in the school cafeteria at one of the county schools where I grew up in Southern Indiana. I made it several times for work luncheons before my retirement. It is very tasty. I put it in the family cookbook I made years ago.

Cake:

2 cups peeled, diced apples

1 cup sugar

1 egg 

1 cup flour

1 1/2 tsp cinnamon

1 tsp baking soda

1/2 cup chopped nuts

dash of salt

Sauce:

1/2 cup brown sugar

1/2 cup white sugar

2 tbsp flour

1/4 cup butter

1 cup water

1 tsp vanilla

To make cake: mix sugar and apples together and allow to stand until sugar dissolves. Add the egg. Add dry ingredients and nuts. Pour into a greased 8-inch square baking dish. Bake at 375 degrees for 40 minutes.

To prepare topping: Mix all ingredients together and bring to a boil. Pour over the hot cake.

This cake is especially good served warm.

My family cookbook

PINEAPPLE CRUMBLE BARS

1 full cup lard or shortening

1 1/2 cups brown sugar
1 egg
1 tsp vanilla
2 cups flour
1 1/2 cups quick cooking oats
1 tsp baking soda
Filling:
1 can crushed pineapple
2 tbsp cornstarch
1/2 cup sugar

Preheat oven to 375 degrees.

Mix the lard, brown sugar, egg, and vanilla with a spoon. Then add 2 cups of flour and 1 1/2 cups quick cook oats and 1 teaspoon soda. Mix with fingers.

To make the filling: Heat crushed pineapple, starch, and sugar in a saucepan until thick and clear, about 5 minutes. Press half of the dough mixture onto a cookie sheet that has sides, using your fingers. Spread the hot pineapple mixture over the top of the dough. Crumble the rest of the dough mixture over the top of the pineapple and bake until light brown, 20 minutes.

Serves 24

file photo for reference

CHINESE STYLE TUNA CASSEROLE

I've had this recipe for many years. I don't know where I got it.

1 can (6 1/2-oz) chunk-style, drained, flaked
1 can cream of mushroom soup, undiluted
1/4 cup water
1 pkg (10-oz) frozen peas
1 can (3-oz) chow mein noodles
1 tomato, diced
1/2 cup chopped celery
1/4 cup sliced green onion
1/4 cup salted cashews for garnish

Preheat oven to 375 degrees.

Empty tuna fish into a mixing bowl. Blend soup and water together and add to the tuna. Add the peas, 1 cup of the chow mein noodles, tomato, celery, and green onion. Toss lightly to mix well. Pour mixture into a buttered 1 1/2-quart casserole dish and pour remaining noodles over the top. Bake at 375 degrees for 25 to 30 minutes or until heated through. Garnish with the cashews.

Yield: 4 servings.

NOTE: You may substitute canned chicken for the tuna, if you prefer.

clipart

MIZ TAYLOR'S PIZZA CASSEROLE

1 lb ground beef

1/8 lb pepperoni
1 can pizza sauce with cheese
1 small pkg shredded mozzarella cheese
1/4 cup Parmesan cheese
4 oz egg noodles, cooked in salted water until tender
1 small onion, chopped

Heat oven to 350 degrees.

Brown ground beef with onion and drain. Grease a 2-quart casserole dish and put meat and onion in dish. Stir the noodles, pepperoni, and pizza sauce together; add to the meat and onion mixture in dish. Stir to blend. Sprinkle with the Parmesan cheese and mozzarella cheese. Bake at 350 degrees until bubbly and cheese is melted, about 20-25 minutes.

clipart

MILK PIE PASTRY

This recipe is so old I don't even remember where I got it.

3 cups sifted all-purpose flour
1/2 tsp salt
1 cup firmly packed lard
1/2 cup cold milk

Combine the flour and salt in a large bowl. Cut in the lard until the mixture resembles coarse corn meal. Sprinkle milk evenly over the top while tossing the mixture with a fork. Toss until the mixture holds together. Use about 2/3s of the pastry in the bottom of the pie pan to hold filling. Use the remaining third of the pastry for the top crust.

 clipart library

POPPY SEED BREAD

This recipe is from an old childhood acquaintance. I have not tried it myself since I am diabetic. I do plan to make myself a diabetic version.

1 box yellow cake mix
1 box instant coconut pudding and pie filling mix
4 eggs
1 cup water
1/2 cup oil
1 box poppy seeds

Preheat oven to 350 degrees.

Mix all ingredients together and pour into 2 greased and lightly floured loaf pans. Bake at 350 degrees for 45 to 50 minutes.

 file photo. 

 file photo. 

LEMON COCONUT BARS

1 1/2 cups unsifted flour

1/2 cup confectioners' sugar
3/4 cup cold butter
4 eggs, slightly beaten
1 1/2 cups sugar
1 tsp baking powder
1/2 cup lemon juice
3/4 cup flaked coconut

Preheat oven to 350 degrees.

In a medium bowl, combine flour and confectioners' sugar; cut in butter until mixture is crumbly. Press onto the bottom of a lightly greased 13 x 9-inch baking pan. Bake at 350 degrees for 15 minutes.

In a large bowl, mix eggs, granulated sugar, baking powder, and lemon juice. Pour mixture over the crust and top with the coconut. Bake 20 minutes or until golden. Cool on a wire rack. Cut into bars and keep stored in refrigerator.

clipart

BAKED POTATO SALAD CASSEROLE

This is an old church cookbook recipe.

8 to 10 potatoes
1 large onion
8-oz Cheddar cheese, shredded
1 jar Imitation bacon bits
1 cup salad dressing (mayo style)
1 cup milk
slices of Velveeta cheese

Preheat oven to 350 degrees.

Boil potatoes in enough salted water to cover. Boil for 10 minutes; peel potatoes and dice. In a large bowl, mix together the chopped onion, Cheddar cheese, 1/2 of the imitation bacon bits, the salad dressing and milk. Add potatoes to the mixture and fold in. Butter a 13 x 9-inch baking pan and pour potato mixture into the pan. Top with the Velveeta cheese and sprinkle the remaining bacon bits over the top. Bake at 350 degrees for about an hour.

file photo for reference