CAULIFLOWER SALAD

This is a clipping from an old Rural Electric Co-op magazine.

MAC 'N' CHEESE

Recipe cut from an old Woman's magazine. It is hard to read so I will type it below the photo.

1 (7-oz) pkg. Creamettes Elbow Macaroni,
   2 cups uncooked
2 Tbsp. butter or margarine
2 Tbsp. flour
1 tsp salt
2 c. milk
1 c. each shredded Colby, Cheddar and Monterey Jack cheeses
1/4 c. grated Parmesan cheese
2 tsp. parsley flakes
2 Tbsp. buttered breadcrumbs

Prepare Creamettes Elbow Macaroni as pkg. directs. Drain.
In med. saucepan, melt butter. Stir in flour and salt.
Blend in milk. Cook and stir till thickened. Mix cheeses
together, reserve 1/4 cup. Add remaining cheese to sauce,
stir till melted. Mix in macaroni and parsley. Pour into
2-qt. casserole. Top with reserved cheese and breadcrumbs.
Bake at 350 degrees for 25 min. Garnish.
                                                                          Serves 4-6

SPINACH CASSEROLE

This recipe was found in an old Midwestern cookbook.

3 boxes frozen chopped spinach
1 cup sour cream
1 pkg onion soup mix
4 tbsp butter
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese

Cook and drain the spinach. Mix sour cream and onion soup mix. Toss with the spinach until well coated. Empty into a lightly greased casserole dish. Melt the butter and add the bread- crumbs and cheese. Add to top of casserole. Bake at 325 for 30-40 minutes or microwave on high 8 to 10 minutes on high.

clipart photo

BUMBLEBERRY PIE

This is from an old clipping of the Amish Cook's recipes. Mrs. Coblentz passed away a few years ago.

2 9-inch pie crusts

Filling: 2 cups each blueberries, raspberries, and sliced strawberries (any kind of fruit may be used)

2 cups chopped rhubarb

4 cups chopped, peeled baking apples

2 cups sugar

2/3 cup flour

2 tablespoons lemon juice

Mix and spoon into the pie crusts.  Cover with top crust which has been slit. Sprinkle with sugar or egg wash of 1 egg with 1 or 2 tablespoons water. Bake at 350 for 50 to 60 minutes or until crust is nice and golden.

clipart of an Amish farm

STRAWBERRY CHEESECAKE DESSERT BARS

1 box strawberry cake mix with pudding

1 cup chopped toasted pecans
1 1/2 sticks butter, melted
2 pkgs (8-oz each) cream cheese, softened
1 cup sugar
1/3 cup strawberry jam

Preheat oven to 350 degrees.

Combine the cake mix and pecans in a medium mixing bowl.  Drizzle the butter over the mixture and stir until combined well.  Press the mixture over the bottom of a lightly greased 9 x 13 x 2-inch baking pan.

In a medium to large mixer bowl, beat the cream cheese and sugar until smooth; spread over the crust.

Process jam in a food processor or blender until smooth.  Pipe the jam across the filling lengthwise approximately 1-inch apart.  Using a butter knife, cut through jam gently, moving knife slightly side to side cutting through the filling mixture going crosswise on the filling. This will make almost a squares look.

Bake bars at 350 degrees for 18 to 23 minutes until edges start to brown and the center is set.  Allow to cool in the pan on a wire rack.  Cover and chill for at least 2 hours until firm.

file photo

ORANGE GLAZED BONE-IN CHICKEN BREASTS

6 bone-in chicken breasts

1/2 cup soy sauce
1 cup orange juice
1 tbsp paprika
2 cloves garlic, minced
1/8 tsp hot pepper sauce
1/4 cup olive oil
1 orange for garnish, if desired.

Place the chicken breasts in a shallow pan and set aside while you make the marinade.

In a medium bowl, combine the soy sauce, orange juice, paprika, garlic, hot pepper sauce and oil. Reserve approximately 1/3 of the marinade to use later. Pour the remaining marinade over the chicken. Cover and refrigerate. Allow to marinate 10 to 15 minutes. Preheat broiler. Remove the chicken from the marinade and discard the marinade left in the dish. Place chicken breasts, skin side down, on a broiler pan. Brush with some of the reserved marinade. Broil for approximately 15 minutes, basting twice during that time. Turn chicken and broil, basting several times, for another 12 to 15 minutes. Arrange chicken on a serving platter. Place orange sections or thin orange slices around the platter for garnish, if desired.

file photo

MRS. EADS' SOUTHERN COLE SLAW

1 med head of cabbage

1 med green bell pepper
1 cup chopped celery
1/2 cup vegetable oil
1/2 cup vinegar
1 cup sugar
salt and pepper to taste

Chop the cabbage and bell pepper in a large bowl. Add the chopped celery, salt and pepper. Dissolve the sugar in the oil and vinegar; add to the vegetables. Toss mixture together well. Refrigerate overnight or all day before serving.

 

file photo for reference only

CLASSIC CHOCOLATE SHAKE

This classic recipe is from an old newspaper clipping about an old "Shake Shop". This was supposedly their very popular chocolate shake in the 50s and 60s.

1 cup cold whole milk
3 scoops vanilla ice cream
2 tbsp chocolate syrup
whipped cream
2 maraschino cherries

Combine all ingredients in a blender and mix until blended. The longer you blend, the thinner the shake will be. Pour into two glasses, top with whipped cream and a maraschino cherry. Serve immediately.

file photo

EASY PINEAPPLE CAKE

You know this is one of my old Indiana recipes when you read chopped pecans or hickory nuts. When I was young we had lots of hickory nuts but pecans were expensive. We always substituted hickory nuts for pecans.

1 large can crushed pineapple with juice
1 box white or yellow cake mix
1 cup chopped pecans or hickory nuts
1 stick butter
powdered sugar, if desired

Heat oven to 350 degrees. Grease an oblong cake pan. Pour undrained pineapple into the greased pan. Sprinkle the dry cake mix over the pineapple and smooth down. Sprinkle nuts over the cake mix. Cut the stick of butter into small pieces and dot over the batter. Bake at 350 degrees for 1 hour. No need to frost this cake. Sprinkle with powdered sugar, if desired.

My favorite pan for baking this type of cake. It is cast iron.

HOMEMADE SWEETENED CONDENSED MILK

When using this in a recipe, remember when a can is called for in a recipe that is equal to 12-ounces.

1 cup boiling water

1/2 cup butter

2 cups sugar

2 cups powdered milk

Boil water with butter. Add the sugar and powdered milk.

This is a hand-written recipe someone gave my late mother many years ago. Based on the paper, I believe it was given to hear in the early 1960s.

file photo for reference