HEARTY WHOLE-GRAIN BREAD

Not sure on this recipe. I have had it so long, but I believe my mother got it from an oat box.

3 1/4 cups milk
2 cups quick oats
3/4 cup water
3 tbsp butter
3/4 cup honey
1 3/4 cup medium rye flour
1 3/4 cup whole-wheat flour
4 to 4 1/2 cups bread flour
3 tsp salt
3 pkgs active dry yeast
1/2 cup sunflower seeds
1/4 cup wheat germ
1/4 cup bran cereal

Scald milk and pour 1 1/2 cups of it over the oats; set aside to cool until lukewarm.

To the remaining milk add water, butter, and honey; set aside until warm (120 to 130 degrees).

Mix the rye flour, whole wheat flour, and 2 cups of the bread flour together.

In a large mixer bowl, combine 3 cups of the above flour mixture, salt, and yeast. Add the warm liquid and and oat mixtures. Blend at low speed of electric mixer until moistened. Beat 3 minutes at medium speed. Stir in the sunflower seeds, wheat germ, bran cereal, remaining flour mixture and an additional 1 1/2 cups to 1 3/4 cups of the bread flour to form a soft dough. Turn the dough out onto a lightly floured surface and knead in enough of the remaining flour until the dough is smooth and elastic. This will take approximately 10 minutes. Shape the dough into a ball.

Grease a bowl and place the dough ball in the bowl, turning once so top is greased. Cover loosely with plastic wrap and a cloth dish towel. Allow to rise in a warm place for about an hour until doubled in bulk. Punch down the dough, divide into thirds and shape each third into a ball. Allow to rest for 15 minutes. Shape into 3 loaves and place in greased 8-inch loaf baking pans, lightly greased. Bake at 350 degrees for 30 to 40 minutes until bread is golden and sounds hollow when lightly tapped. Remove from the pans immediately after removing from the oven. Place on wire racks to cool.

Yield: 3 loaves

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GRANNY PEARL'S DUMPLINS

This is a handwritten recipe from my Grandma Sowders. For those who can't see it well enough to read it:

1/2 stick margarine, pour 1 cup boiling water over margarine and stir until melted. add 1/2 teaspoon salt, then add 2 cups flour put in refrigerator until cool. Roll out thin, cut and drop in hot boiling broth. can be frozen for a week or so, for future use.

HOMEMADE BREAKFAST BARS

 

1/2 cup butter or margarine

32 large marshmallows or 3 cups miniature marshmallows
1/2 cup peanut butter
1/2 cup nonfat dry milk
1/4 cup orange-flavored instant breakfast drink
1 cup raisins
4 cup Cheerios cereal

Butter a baking pan, 9x9x2-inches.  In large saucepan, melt butter and marshmallows over low heat, stirring constantly.  Stir in peanut butter until melted.  Stir in milk and breakfast drink.  Remove from the heat; fold in the raisins and cereal, stirring until evenly coated.  Turn into the prepared pan.  With buttered hand, pat evenly in pan.  Cool thoroughly.  Cut into 12 bars.

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GRANDMA'S ICE BOX COOKIES

A recipe from an old church cookbook. Do you remember when we had iceboxes instead of refrigerators? I loved going to the icehouse with my dad and watching them lift large blocks of ice with the big hooks.

1 cup butter
2 cups brown sugar
1 tsp vanilla extract
1 tsp baking soda
1 cup shortening
2 eggs
4 cups flour
1 tsp cream of tartar
1 cup nuts

Combine the ingredients and make into two rolls. Wrap and place in the refrigerator until chilled. Slice thin and place on greased cookie sheet. Bake at 350 degrees until light brown.

file photo for reference only - not this exact recipe

SMOKED SAUSAGE WITH AUGRATIN POTATOES

This is an old newspaper clipping I found in my late mother's recipe collection after she passed away.

1/4 cup butter
1 can cream of mushroom soup
1 pint sour cream
1/3 cup chopped onion
1 1/2 cups shredded cheddar cheese
7 medium potatoes
1 lb smoked sausage, sliced
1 can (2.8-oz) French fried onion rings

In a large 3-quart saucepan melt butter: stir in soup, sour cream, chopped onion, and cheese. Set aside. Dice potatoes and add to the sauce. Place in a 12 x 8 x 2-inch buttered casserole dish and bake uncovered at 350 degrees for 45 minutes. Remove from the oven; stir in sausage slices and continue baking for 15 minutes or until the potatoes test done and tender. Top with the French fired onion rings and bake 10 minutes longer. Makes 8 servings.

Variations; Instead of the oven, product may be cooked in a crock-pot for 6 to 8 hours. Onions may be crisped in oven and added as a garnish.

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SALISBURY STEAK IN MUSHROOM SAUCE

 Patties:

2 lb ground beef
1/2 c. catsup
2 Tbsp. chopped onion
2 tsp. salt
2 eggs
1/2 tsp. nutmeg
1 2/3 c. dry bread or cracker crumbs
1 tsp. Worcestershire sauce
1/2 tsp. pepper

Mushroom Sauce

:1 can mushroom soup
1 c. milk
1 Tbsp. chopped pimento
1/2 tsp. garlic salt
2 Tbsp. butter
1 Tbsp. cooking sherry
1 can (4 oz.) sliced mushrooms

Combine all ingredients for patties and mix well. Shape into 8 oval patties and place in shallow baking dish. Make mushroom sauce using ingredients as stated above. Heat ingredients and pour over patties. Cover. Bake at 350 degrees for 45 minutes. Serves 8.

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SCALLOPED TOMATOES

 

1 cup diced celery

1/2 cup finely chopped onion
2 tbsp butter or margarine
2 tbsp all-purpose flour
3 1/2 cups tomatoes
4 slices bread, buttered and toasted
1 tbsp sugar
1 tsp salt
Dash of pepper
2 tsp prepared mustard

Cook celery and onion in butter until just tender, blend in flour. Butter toast; cut in 1/2-inch cubes. In 1 1/2-quart casserole, combine the onion-celery mixture with tomatoes, half the toast cubes, sugar and seasonings. Bake at 350 degrees for 30 minutes. Top casserole with remaining toast cubes and bake 20 minutes longer. Serves 8.

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CHESS PIE

 

1 stick butter

1 1/2 cup granulated sugar
1 1/2 tsp white vinegar
1 tsp pure vanilla extract
1 1/2 tsp cornmeal
3 eggs, lightly beaten
2 tbsp buttermilk
Unbaked pie shell

In a saucepan, melt butter then stir in sugar until dissolved. Remove pan from heat.

Combine the eggs, buttermilk, and vanilla in a large bowl. Slowly pour about half a cup of the butter mixture into the egg mixture while whisking vigorously. Once that is incorporated, add another half cup of the butter mixture and whisk vigorously.

Pour the egg mixture into the saucepan and whisk until smooth. If lumpy, strain with a sieve.

Pour the mixture into the pie shell and bake at 350 to 375 degrees until the top is golden brown and center barely shakes when lightly moved.

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INEZ'S JAM PUDDING

When I was a child, we would often go to an old couple's home with them after church on Sunday for a huge lunch. They lived on a farm in an old house so far back on their property it couldn't be seen from the road. I loved the big old farmhouse, playing with their grandchildren, and crossing the pasture fences on stiles. This is a recipe she gave my mother probably 65 or so years ago.

1 cup jam or jelly
1 cup sugar
1 tsp. soda, level
6 tbs. buttermilk
4 tbsp. melted butter
1 1/3 cups flour
1 egg
1 tsp. cinnamon
1 tsp. nutmeg
Bake slow at 300 or 325 until set. Put some lemon pudding over the top when this is done. Top with egg whites (meringue), if desired.

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PINK LADY SALAD

8-oz pkg cream cheese
2 tbsp cherry juice
1 large can (1 lb 13-oz) fruit cocktail, well drained
1 carton whipped topping
Coconut
1 small can crushed pineapple, well drained
1 small can Mandarin oranges, well drained
2 apples, diced
Cherries

Cream together cream cheese and cherry juice. Add the fruit cocktail, crushed pineapple, oranges, and apples. Fold in 1 1/2 cup whipped topping. Garnish with cherries and coconut.

file photo from flour on my face for reference only