COTTAGE FUDGE

This is another recipe from the Marshall Township PTA 1955 cookbook.  This fudge recipe was submitted by Mrs. David Davis.  Mrs. Davis was the wife of one of our beloved elementary teachers and the mother of my classmate all 12 years, Reba Davis.

1 cup white sugar
1 cup brown sugar
2 sq. unsweetened chocolate
1/4 cup butter
1/4 cup molasses
1/2 cup cream
1 tsp vanilla extract

Mix well and bring to a boil stirring constantly.  Boil about 3 minutes or until soft ball forms when small amount is dropped into water.  Remove from the heat.  Cool a short time then beat util it begins to thichen and pour on plate to cool.

A little explanation of the "ball" stages.

TEXAS JALAPENO SQUASH CASSEROLE

One of the first things I learned after moving to Texas 41 years ago was that Texans love their jalapenos and their squash casserole.  Combine the two and it is heaven on earth to a Texan.  I have had this recipe since my early years in Texas.  Don't know where it originated but it is good.

6 or 7 large squash, diced or sliced - your preference
1/2 cup chopped onion

Cook squash and onion in a little water until tender.  Drain well and add:

3 tbsp butter
1 large jar CHEEZ-WHIZ
1 can cream of chicken soup
1 small can chopped green chilies (more if you like it hot)
2 eggs well beaten

Put into a buttered casserole dish and top with buttered bread crumbs.  Bake at 300 degrees until set, approximately 40 minutes.

Yield: 6 servings.

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1963 RECIPE FOR PASTEL COOKIES

This recipe is from the backside of a fold-up flyer that came in a bag of Gold Medal Flour my mother bought in 1963.  The first picture is the recipe, the second is the variations.  You can click on the pictures to read them better.

SWEET POTATO RING

I had a friend in Indiana around 35 years ago that cooked for the VFW.  This is a VFW recipe.

6 sweet potatoes, unpeeled but scrubbed well
1 stick butter or margarine
2 cups brown sugar
1 1/2 cups water
3 tablespoons cornstarch
1 cup marshmallows
1/2 cup nuts, chopped

Boil sweet potatoes with the skin on until tender.  Peel and mash; add sugar, salt and butter to taste.
Place in a baking dish around edges only, leaving a space in center for sauce.  In a skillet, melt butter and brown sugar over low heat.  Allow to caramelize, then add 1 cup of water and cook until sugar is melted. Remove from heat and add a thickening of cornstarch in the remaining 1/2 cup of water.  Pour in center of potatoes.  Sprinkle chopped nuts and marshmallows over sauce.  Bake at 350 degrees for 20 minutes or until heated through.

Sweet Potatoes

RASPBERRY FUDGE BALLS

1 brick (8-oz) cream cheese, softened

1 pkg (6-oz) semi-sweet chocolate chips, melted

3/4 cup vanilla wafer crumbs

1/4 cup seedless raspberry preserves

finely chopped almonds or pecans, for rolling

cocoa powder, for rolling

powdered sugar, for rolling

In a bowl combine the softened cream cheese and the melted chocolate until well blended.  Stir in the vanilla wafer crumbs and the raspberry preserves.  Chill mixture several hours up to overnight.  Remove from 'fridge and roll mixture into 1-inch balls.  Roll the balls in the toppings listed above.

Yield: Approximately 3 dozen

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THE BEST OLD FASHION BBQ SAUCE

I'm not sure exactly who decided this is the best bbq sauce except to say this recipe is from a hospital in Dallas, Texas. 

1/2 cup butter
1/4 cup lemon juice
2 tbsp horseradish
4 tbsp vinegar
5 tbsp catsup
1 tsp salt
2 tsp Worcestershire sauce
3/4 tsp Tabasco sauce

In a saucepan, melt the butter with the lemon juice.  Add the horseradish, vinegar, catsup, salt, Worcestershire and Tabasco sauces; stir to blend together well. 

Heat just to a simmer, do not boil.

Excellent for chicken or pork cooked on a barbecue grill.

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OLD RECIPE CLIPPING CHO-O-DATE DESSERT

 

This is a recipe from an old local column in my late mother's hometown newspaper in Southern Indiana.

AELA'S CORNBREAD

This is another recipe from my 1955 Marshall Township Cookbook.  This cornbread recipe was submitted by teacher and school mother Aela Younger.

1/2 cup meal
1/2 cup flour
2 level tbsp. sugar
2/3 cup sweet milk
2 tsp. baking powder
1 tsp. salt
1 egg

Mix well and pour into pie pan in which 2 level tbsp. of shortening has been melted.  Bake in hot oven until brown.

OLD RECIPE CLIPPING OF WAYS TO USE GRAPES

Another old clipping from my late mother's recipe box.  Click on picture to enlarge for easier reading.

CRISPY DILL PICKLES

My late husband's aunt gave me this recipe many years ago when I was a young housewife. My family loved these pickles.

4 cups water

1 1/3 cups vinegar

1/4 cup salt

1/3 cup sugar

Cleaned and scrubbed pickle-sized cucumbers

Fresh dill sprigs

Garlic Flakes

Onion, optional

Red Pepper, optional

Bring water, vinegar, salt and sugar to a boil. Pack cucumbers into clean, hot canning jars. Add a big sprig of dill and 1 teaspoon garlic flakes to each jar. For a kosher-style pickle, add a chunk of onion and red pepper flakes to each jar. Pour the hot ingredients over the cucumbers in the jars. Seal!

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