DAD'S LEMONY GRILLED CHICKENf

Note - this is not my dad's recipe. I got this in a 2013 TOH magazine of families thinking about their dads.

1 cup olive oil

2/3 cup lemon juice

6 garlic cloves, minced

1 tsp salt

1/2 tsp pepper

2 medium onions, chopped

8 (2 lbs) chicken drumsticks

8 bone-in chicken thighs (2lbs)

In a small bowl, whisk the first 5 ingredients until blended, stir in onions. Pour 1 1/2 cups of the marinade into a large resealable plastic bag. Add chicken, seal and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.

Prepare grill for indirect heat. Drain chicken and discard marinade that was in the bag. Place chicken on grill rack, skin side up. Grill, covered, over indirect medium heat 15 minutes. Turn chicken and grill another 15 to 20 minutes or until a meat thermometer reads 180-degrees, basting occasionally with the reserved marinade.

file photo for reference

ZESTY MEATBALLS WITH DIP

This is an old recipe from the area where I grew up in Southern Indiana. These meatballs were served as appetizers.

2 eggs, beaten
1/3 cup milk
2 tbsp minced onion
1 tsp Worcestershire sauce
1/8 tsp garlic powder
1 lb ground beef
2/3 cup mashed potato flakes

In a medium mixing bowl combine the eggs, milk, and mashed potato flakes; allow to stand for a minute. Add the onion, Worcestershire sauce, garlic powder, and crumbled ground beef; mix together well. Shape into 1-inch meatballs. Add a tablespoon of shortening or oil to a heavy frying pan and heat over medium-high heat. Add the meatballs to the hot pan and cook over medium heat until brown. May be kept in oven, covered loosely with foil, on lowest heat until ready to serve.

Dip for Meatballs:

1 cup sour cream
2 tsp milk
1 tbsp brown gravy mix

Combine the sour cream and milk in a small saucepan. Whisk in the brown gravy mix. Heat thoroughly over a medium-low heat. Serve with the meatballs.

file photo for reference only, not this exact recipe

APPLE WALNUT COLESLAW

4 cups shredded cabbage

1 cup chopped apple
1/2 cup chopped celery
1/2 cup raisins
1/4 cup chopped walnuts
1 cup mayo-style salad dressing
1/4 cup French dressing
1 tsp salt
pepper to taste

In a large bowl toss the cabbage, apple, celery, raisins, and walnuts.

In a small bowl, mix together the salad dressing, French dressing, salt and a dash of pepper to make the slaw dressing. Add the dressing to the cabbage mixture and mix lightly. Refrigerate until serving time.

Serves 8

file photo

CABBAGE SALAD WITH COOKED DRESSING

This recipe is from the community where I attended school as a child.

1/2 cup sugar
1/4 tsp salt
1 tsp all-purpose flour
5 tbsp pineapple juice
3 tbsp cider vinegar

In a small saucepan, combine all the above ingredients. Bring to a boil over medium-high heat and boil for 5 minutes. Remove from heat and allow to cool.

1 small head of cabbage
1 cup miniature marshmallows
1/2 cup crushed pineapple, drained

Shred cabbage and pat dry with paper towels. Add the marshmallows and pineapple. Toss ot with the cooled dressing until well coated.

This photo is not this recipe.

It is from the busybaker and used for reference only!

MOM'S COCOA FUDGE

This is the chocolate fudge my mother made when I was a child in the 1940s.

2 cups sugar
1 cup milk (she usually used evaporated)
2 tbsp cocoa powder
butter the size of an unshelled walnut
1 cup chopped nuts (in Indiana we used hickory nuts)

Cook all ingredients, except the nuts, in a medium saucepan. Stir often and cook to the soft ball stage (forms a soft ball when dropped into cold water). Remove from heat. Add the nuts. BEAT!! until cool. Quickly pour into a buttered 9 x 9-inch pan. Allow to cool completely before cutting into small squares.

file photo for reference

HURRICANE MILKY WAY CAKE

This is an old recipe from the 1960s.

8 Milky Way candy bars (not the large size)
3 sticks butter or margarine
4 1/2 cups sugar
4 eggs, beaten
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1 1/4 cup buttermilk
1 cup chopped pecans
1 small can evaporated milk
1 6-oz pkg chocolate chips
1 cup marshmallow creme

In a saucepan combine the candy bars and 1 stick of the butter or margarine. Cook over low heat, stirring constantly, until melted. Set aside.

Cream two cups sugar and 1 stick of the butter or margarine in a bowl; beat in the eggs, one at a time. Sift the flour and the baking soda together; add to the sugar mixture alternately with the buttermilk. Stir in the candy mixture. Add the pecans and mix in well. Pour into a greased and floured oblong baking pan. Bake at 325 degrees for 1 hour and 10 minutes.

Combine the remaining butter, sugar, and the evaporated milk in a saucepan and cook to the soft-ball stage, stirring frequently. Remove from the heat and add the chocolate chips and marshmallow creme. Cool slightly. Beat until thick and spread over the cake.

This pinterest photo is used as reference only.

Not this exact recipe

CHEESE COVERED MEATLOAF

I got this recipe many years ago with my first blender.

3/4 cup milk
2 eggs
2 slices bread, torn into pieces
1/4 of a small onion
1 tsp salt
1/2 tsp ground sage
dash black pepper
2 lbs ground beef
1 cup milk
2 tbsp all-purpose flour
4-oz sharp process American cheese, cut into cubes (1 cup)
1/2 slice canned pimento

Place 3/4 cup milk, eggs, bread, onion, salt, sage, and pepper into a blender container. Blend until combined then add to the ground beef in a large mixing bowl. Mix together well. Pat the meat mixture into a 9x5x3-inch loaf pan. Bake at 350 degrees for 1 1/2 hours.

Prepare cheese sauce by placing remaining ingredients in the blender container. Blend until ingredients are combined and cheese is finely chopped. Transfer the mixture to a saucepan; cook and stir over low heat until the sauce is thick and smooth. Place meat loaf on a serving platter then spoon the cheese sauce over the top.

Yield: 8-servings

file photo used for reference only

f

HERSHEY'S HOLIDAY FUDGY PECAN PIE

This is an old recipe from the back of a Hershey's Cocoa can many years ago.

1 9-inch unbaked pie shell
1/3 cup butter or margarine
1/3 cup Hershey's cocoa
2/3 cup sugar
1/4 tsp salt
3 eggs, slightly beaten
3/4 cup light corn syrup
1 cup chopped pecans, optional
1 cup pecan halves

Prepare the pie shell and set aside.

Heat the oven to 375 degrees.

In a medium saucepan over low heat melt the butter. Add the cocoa to the butter and stir until the mixture is smooth. Remove the saucepan from the heat; cool slightly. Stir in the sugar, salt, eggs, and corn syrup; blend thoroughly. Stir in the chopped nuts, if desired. Pour the mixture into the prepared pie shell. Place the pecan halves over the top of the mixture. Bake for 40 minutes at 375 degrees. Cool completely. Cover and let stand about 8 hours before serving. Top the slices of pie with whipped cream, if desired.

Yield: 8 servings

Hershey's photo of this recipe

APPLE BUTTER SPICE CAKE

 Another old recipe from my late mother's shoebox recipe collection. This was cut from her local newspaper.

CHINESE NOODLE HAMBURGER CASSEROLE

1/4 cup butter

1 lb extra lean hamburger
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
1 can condensed tomato soup
1 can condensed cream of mushroom soup
1 can Chinese noodles

Brown meat, onions, celery and bell pepper in a skillet in the butter. Add the soups and simmer for 30 minutes. Add Chinese noodles and mix well. Pour into a lightly buttered casserole dish and bake at 350 degrees for 30 minutes.

file clipart