CRANBERRY CRIMSON MOLD

This clipping is obviously from an old magazine Kraft ad.  I loved it when we had family get-togethers and several of the aunts brought molded salads.

Click on recipe for easier reading.

BARBECUED BEEF KABOBS

This recipe is from the Kraft sponsored Bing Crosby TV Special March 20, 1977.

Green bell peppers, cut into square chunks
Carrots, cut into 1 1/2-inch pieces
Beef sirloin, cut into 1-inch cubes
Fresh mushroom caps
Kraft Barbecue Sauce

Parboil pepper 3 minutes and carrots 5 to 7 minutes; drain.

Alternate meat and vegetables on skewers.

Broil 15 to 20 minutes or to desired doneness, turning and brushing with barbecue sauce.  Serve over hot cooked rice or noodles.

OUTDOORS:  Grill over hot coals (coals will be glowing) 10 to 15 minutes or to desired doneness, turning and brushing with barbecue sauce.

MONA'S INCREDIBLE CHEESE BISCUITS

ANOTHER OLD RECIPE CLIPPING:

Click on picture for easier reading.

RED LOBSTER'S CHEESE BISCUITS IN LOAF FORM

This is not actually a vintage recipe but we have all enjoyed the Red Lobster's biscuits for many years.  Now someone has come up with this replica in loaf form.  I thought it would be an interesting recipe for this blog.

Red Lobster's Cheese Biscuit recipe done in a loaf pan
3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten

Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

KENTUCKY FRIED CHICKEN

I'm sure this is one of those copycat recipes.  I got this from a friend and haven't tried it yet but thought I would go ahead and share it with you.

1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil

For the coating

2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt

Directions:

1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

Old Fashion Peach Cake

I saw this on pinterest and thought it would be appropriate for this blog.  I contacted Ms Hendon to let her know I was using it and I left her contact information below.  See the picture of the family below (from 1946 I believe.

From Janella Hendon, Dublin, Texas

I found this recipe on a very old hand written sheet of paper in a box of Neva Barbee Bramlett’s things. She made it as a dessert for the family often as long as she lived but seemed to have acquired the recipe in the 1930s.

The cake may be cooked in layers, squares, loaf pan or cup cakes. It is actually better if allowed to season a day or two.

Ingredients

1 1/2 cups cooked peaches – drain, just use the peaches.
2 teaspoons soda
1 teaspoon cinnamon
2 eggs
1 teaspoon allspice
2 cups of flour
1 1/2 cups sugar
3/4 cup butter.

Beat soda and peaches together. It will become very foamy! ( My note – often there is not enough acid to react with the soda in modern canned peaches—- I add 2 tablespoons of lemon juice to the mix for it to foam enough to make the cake rise.

Home canned peaches of earlier years were much more tart.)

Sift the dry ingredients together – cinnamon, allspice and flour.

Cream the sugar and butter together until very light – sugar is dissolved.

Gently mix the peach mixture and flour mixture, alternately, into the creamed sugar and butter. Try to leave the foamy mix intact as much as possible.

Bake at 350 degrees until it tests done with a toothpick. This recipe freezes well – it is a very moist fruity cake.

As You Like It Frosting

1 cup of evaporated milk
1 1/2 cups of sugar
1/2 cup of Coconut
1 stick of oleo (I usually substitute butter)
1 cup of nuts
4 egg yolks

Cook milk, sugar, oleo, and egg yolks until thick. Add nuts and coconut. Let cool and spread on the cake.

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Related posts:

- See more at: http://www.texansunited.com/blog/vintage-as-you-like-it-peach-cake-recipe/#sthash.lmWLGfum.dpuf

COPYCAT WHITE CASTLE BURGERS

Oh my goodness.  I just came across this recipe posted by my friend Becky Terry and I am so excited.  White Castle Burgers have been my favorites since I was a little girl. Since I live West of the Mississippi we don't have them here.  Right after the 9/11 disaster I was flying back to Texas from Indianapolis.  I had stopped and bought a case to bring home with me.  Airport security was new then with armed soldiers walking around the airport.  The screener said, "Oh ma'am I can't allow you to take those White Castles."  I know I looked terribly disappointed but I wasn't about to question him.  Then he smiled real big and said, "I can't let you take them because I'm hungry and I love them too."  Boy did I ever protect them on that flight! Once in awhile I buy a box of the frozen ones but they just aren't the same.  I can't wait to try these!

1 1/2 pounds hamburger
1 package Lipton onion soup mix
1 tablespoon peanut butter (yes, peanut butter.. trust me)
1/2 cup milk
1 onion, finely chopped
Sara Lee Classic Dinner Rolls (or the really soft small-sized dinner rolls from the bakery), sliced in half
Cheese slices(you can use Kraft Singles or sliced Velveeta cheese.. we used Velveeta)
Instructions

In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out.
Bake at 350 degrees for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor.
Bake for 15 more minutes, remove from oven, then spoon the onions from the edges all over the top of the meat and layer with cheese slices.
Bake another 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.
Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

SAUERKRAUT SURPRISES

This is a recipe I got in the mail from General Mills in the 1970s.

1 cup sauerkraut, drained and chopped
1 pkg (3-oz) sliced corned beef, finely cut up (about 1 cup)
1 cup dry bread crumbs
1 egg, slightly beaten
1 small onion, finely chopped (about 1/4 cup)
1/4 cup water
2 tablespoons snipped parsley
1 teaspoon prepared horseradish
1 clove garlic, crushed
1/2 teaspoon salt
2 eggs, beaten
1/2 cup dry bread crumbs
Prepared mustard

Mix sauerkraut, corned beef, 1 cup bread crumbs, 1 egg, the onion, water, parsley, horseradish, garlic, and salt; refrigerate at least 1 hour.

Heat oven to 400 degrees.  Shape sauerkraut mixture into 1-inch balls.  Dip balls in 2 beaten eggs, then roll in 1/2 cup bread crumbs.  Bake on ungreased baking sheet until light brown, about 20 minutes.  Serve hot with mustard.

2 to 3 dozen appetizers.

SIMPLY SUMMERY PIE

This is an old recipe clipping from the other side of an almanac calendar.  My grandpa didn't think his life could function without one of those calendars!

Click on the picture for easy reading.

LIPTON ONION-MUSHROOM MEATLOAF

Going through old recipe clippings and found this one.  I love this meatloaf.