MILNOT CHOCOLATE CHAMP

This recipe is from the back of an old MILNOT label.  My mother used to make me the hot chocolate champ before I went to school on cold Indiana winter mornings.  I've never been able to make it like she did!

Click on the picture to enlarge for easier reading.

 

1972 DUNCAN HINES APPLE CINNAMON POUND CAKE

As you can see, this recipe is from a free flyer from Duncan Hines in 1972.

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OLD NEWSPAPER CLIPPING FOR PEANUT BUTTER CRISPS

This is another old newspaper clipping my late mother had in her files.  I remember this being a regular column in our hometown newspaper when I was young.  Click on the picture to enlarge for reading.  I can't make out how many minutes it says to bake but it appears to be either 15 or 25.  25 minutes seems like an awfully long time for cookies so I assume it says 15.

WAGON WHEEL PIZZA CASSEROLE

8-oz wagon wheel pasta (or elbow macaroni)
1/2 lb ground beef
1/4 cup sliced ripe olives
1 can (4-oz) mushroom stems and pieces, well drained
28-oz spaghetti sauce
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees.

Cook pasta according to the package directions; drain well.

Brown the ground beef in a skillet over medium-high heat until all the pink is gone; drain well.

Combine the cooked and drained pasta, ground beef, olives, mushrooms, and spaghetti sauce; transfer into the prepared baking dish.  Cover with a heat-proof lid or aluminum foil and bake approximately 30 minutes until bubbly and heated through. 

Uncover casserole and sprinkle the cheese over the top.  Leave foil off and bake an another 5 minutes to melt cheese.

Yield: 6 servings

OLD TEXAS CHOCOLATE CREAM PIE

1/4 cup flour
2/3 cup sugar
1/8 tsp salt
1 tbsp cocoa
2 cups milk
3 egg yolks, beaten well
1 tbsp butter
1/2 tsp vanilla

In a heavy saucepan, combine the flour, sugar, salt, cocoa, and milk, whisk until smooth.  Cook over low heat until thick.

In a bowl, combine 1/2 cup of the hot chocolate mixture into the egg yolks and beat until until combined; pour the egg yolks into the remaining chocolate mixture.  Cook until very thick, stirring to keep smooth.  Add the butter and vanilla, stirring to blend in.

Pour the mixture into a baked pastry shell.  Top with meringue recipe of your choice and bake in a preheated 375 degree oven for 10 to 12 minutes to brown meringue.

If you prefer, you can top pie with whipped cream rather than meringue.

Makes 1 pie.

APPLESAUCE COOKIES

Another recipe from my old school.  This recipe was submitted to the Marshall Township PTA 1955 cookbook by Gail Franklin.  I don't think anyone of us "Hilltoppers" have any bad memories of Gail.  She was one of the sweetest, nicest ladies one could ever encounter.  She was the mother of one of my classmates and she was also the school secretary for many years.  Here is her recipe for applesauce cookies:

Heat oven to 375 degrees.  Mix together thoroughly; 3/4 cup soft shortening, 1 cup brown sugar (packed), 1 egg.  Stir in 1/2 cup applesauce.  Sift together 2 1/4 cups floour, 1/2 tsp. soda, 1/2 tsp. salt, 3/4 tsp. cinnamon, 1/4 tsp. cloves, and stir in.  Mix in 1 cup seedless raisins, 1/2 cup chopped nuts, and drop by teaspoonfuls onto greased cookie sheet.  Bake 10 - 12 minutes.  Makes 4 dozen.

VERY OLD PEANUT BUTTER PIE RECIPE

This is another of the old recipe clippings from my late mother's recipe collection.  This is a clipping from the local hometown newspaper where I grew up in Indiana.  The author says she got the recipe in 1940 from a lady in Indianapolis.

Click on picture to enlarge for reading.

Enjoy A Meal Using These Old Fashion Recipes That Are Inexpensive and Delicious

This is another of my old Internet articles that is being archived.  Thought I would share it with you before it goes into oblivion!

Go back in time and feed your family a meal that could be one on the table in your childhood home. These recipes are nutritious, inexpensive, and tasty. Your family will love them! If you and your family love Tex-Mex, try this recipe for Old Time Three Cheese and Beef Enchiladas; they make a great family meal. If your family prefers chicken, try this old recipe for Aunt Mamie's Chicken Bake. Also included are instructions for updating the recipe to make it even healthier!

OLD TIME THREE CHEESE AND BEEF ENCHILADAS
8-oz Monterey Jack cheese, grated
8-oz Cheddar cheese, grated
1 lb Velveeta cheese, cut-up
1 can cream of chicken soup
2 cans chopped green chilies
1 can (12-oz) evaporated milk
1 lb hamburger
1 chopped onion
1 tbsp chili powder
1/2 tsp cumin
8-oz tomato sauce
22 flour or corn tortillas, your choice

In a skillet cook the hamburger and onion until meat is crumbled and browned and onion is transparent. Drain and return to skillet. Add the chili powder, cumin, and tomato sauce; cover and cook for 10 minutes over medium heat. Remove from the heat and stir in the grated cheeses. Set aside.

In a medium saucepan combine the evaporated milk, green chilies, undiluted cream of chicken soup, and Velveeta cheese. Heat over low heat, stirring constantly until the cheese is melted. Set aside.
Heat oven to 350 degrees.

Lightly grease a long casserole dish. Spoon about 3 tablespoons of the meat mixture down the center of each tortilla; roll to form the enchiladas. Place side by side in the prepared casserole dish. Spoon the cheese/soup mixture over the enchiladas.

Cover with foil and bake at 350 degrees for 45 minutes.

AUNT MAMIE'S CHICKEN BAKE
This recipe is from an old rural utilities co-op newsletter in Southern Indiana where we got our electricity when I was a kid growing up there. There was always a page of recipes from the locals. This is one of them from Switz City, Indiana. I like to update this recipe by using low-sodium chicken broth, whole-wheat bread slices, and butter rather than margarine. There are arguments over whether to use butter or margarine. Personally, I am on the butter side of that argument. I believe it is better to put natural products in our bodies rather than manufactured foods. However, that is a personal opinion and you should use what you are comfortable with.

1 small chicken, cooked and boned
12 slices bread
2 cups chicken broth
2 eggs
2 cans chicken noodle soup
2 cans cream of mushroom soup
2 cups cracker crumbs
1 stick melted margarine

Mix the first six ingredients and put in a large pan. Mix cracker crumbs with margarine and put over top of chicken mixture. Bake at 350 degrees F for 45 minutes.

Enjoy!

Celebrate Fall with these Apple Recipes: Apple Walnut Cake and Apple Pecan Buckle

Another of my 3-year-old Internet articles that's going into the archives.  It has made several web appearances in the last three years and I am ready to bury it.  I know it is a little out of season but these are good old-fashion apple recipes so I wanted to share with you before dumping into the archives.

As the produce section of your local grocery store and the farmers markets start to be stocked with that All-American fall staple, apples, we thought it would be good to bring out a couple of our favorite apple recipes. The Apple Walnut Cake with Brown Sugar Icing bakes in a tube pan and makes 15 to 18 delicious cake slices. The Apple and Pecan Buckle has a wonderful pecan struesel for crunch and flavor.

APPLE WALNUT CAKE WITH BROWN SUGAR ICING
1 1/4 cups canola oil
2 cups sugar
3 eggs
1 tsp baking soda
3 cups all-purpose flour
2 tsp vanilla extract
1 cup walnuts
3 cups chopped sweet apples
Preheat oven to 325 degrees. Grease bottom and sides of a tube pan and set aside.

In a large mixing bowl mix the oil and sugar together well. Add the eggs and vanilla extract to the mixture and stir. Mix the baking soda into the flour and add flour to the liquid mixture. Mix well. Stir in the apples and walnuts. Pour the batter evenly into the prepared tube pan.

Bake at 325 degrees for 1 hour and 15 minutes.

Cool for several minutes before removing from pan to cool completely then frost with the following:

ICING:
1 stick butter
1 cup firmly packed brown sugar
1/4 cup evaporated milk

Combine the butter, brown sugar, and milk in a small saucepan. Cook for 2 1/2 to 3 minutes until butter is melted and sugar is dissolved. Spread over the top of the cake.

APPLE AND PECAN BUCKLE
STREUSEL:
1 1/4 cups pecan halves
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 stick cold butter, cut into pieces
2 1/2 tsp ground cinnamon

BATTER:
1 stick butter, softened
1 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 large egg
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
1 cup milk
1 1/2 lb Granny Smith apples, peeled, cored, cut into 1/4-inch thick wedges
2 tbsp butter
Powdered sugar for garnish, if desired

Preheat oven to 350 degrees. Lightly coat a 13 x 9-inch baking dish with nonstick cooking spray; set aside.

STREUSEL: Spread the pecans out on a rimmed baking sheet. Bake at 350 degrees for 8 to 10 minutes to toast. Stir once during the baking. When cooled, chop coarsely. In a medium bowl, using your fingers, mix together the flour, brown sugar, butter, and cinnamon until crumbly. Stir in the chopped pecans.

BATTER: Increase the oven temperature to 375 degrees.

In a large mixer bowl, with mixer on medium-high speed, beat the butter, sugar, baking powder, and salt until light and fluffy. Beat in the egg and vanilla until well blended. Add the flour in three additions alternating with the milk. Beat just to blend.
Spread 2 cups of the batter in the prepared pan. Sprinkle with half the streusel mixture. Top the streusel with the apple wedges; dot with the remaining batter. Sprinkle with the rest of the streusel.
Bake 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Remove pan to a wire rack to cool.

Serve dusted with powdered sugar, if desired.

Enjoy!

OLD RECIPE FOR CINNAMON CANDY

This is another of the recipes from the Marshall Township PTA 1955 cookbook.  This recipe was contributed by Mrs. Lloyd Houpt.  Mrs. Houpt had a daughter in my class so I got to know her pretty well.  Her daughter Patty was my classmate grades 1 through 12.  We were good friends and shared a room on our Senior Trip to Washington, DC and NYC.  Patty is a member of my facebook Grandma's Vintage Recipes page.  Mrs. Houpt later become one of the "cafeteria ladies" at the school.  When my daughter attended this same school, she loved seeing Mrs. Houpt everyday.

2 cups sugar
1/4 lb butter
3/4 cup milk
3 tbsp. white syrup
1 tbsp. vanilla extract

Boil until it forms a soft ball in water.  Remove from heat, pour into mixer and beat until smooth.  Let stand until cool enough to knead with hands.  Pour out on wax paper and form into roll and sprinkle with cinnamon.

This chart was on the page facing this recipe.