MRS. YOUNGER'S CORNBREAD

Many of you former Needmore students will remember Mrs. Aela Younger.  I never had her as a teacher but her daughter and my sister were friends, so I was at her house from time to time.  Her husband Howard drove a Needmore School Bus. She contributed this cornbread recipe to the PTA cookbook in 1955.

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 shorening has been melted.  Bake in hot oven until brown.

Remember Cobb's Marathon Station in Bedford?  This ad is across the page from this cornbread recipe.  I had forgotten all about 4 digit phone numbers.  Of course, my family didn't have a phone then, so I really never used the 4-digit numbers.

Do you remember 4-digit phone numbers?

HOMEMADE GRANOLA BARS

3 1/2 cups oats

1 cup walnuts, chopped
1 cup raisins
2/3 cup butter, melted
1/3 cup honey
1 egg, beaten
1/2 tsp vanilla
1/2 tsp salt
1/2 cup firmly packed brown sugar
1 can cherry pie filling

Spread oats in a jellyroll pan and toast in a 350 degree oven for 15 to 20 minutes, stirring occasionally. In a large bowl, mix oats, nuts, and raisins. Melt butter in saucepan. Add honey, egg, vanilla, salt, brown sugar, and pie filling. Stir into oat mixture. Press firmly into greased jelly roll pan. Bake 25 to 30 minutes at 350 degrees. Cool, cut into squares.

File Photo

BROCCOLI AND CORN SCALLOP

This recipe is from an old Kraft Foods promotional give-away from December 1977.

2 tbsps chopped onion
2 tbsps Parkay margarine
1 tbsp flour
1 1/4 cups milk
8-oz pkg shredded Natural Monterey Jack cheese
12-oz can whole kernel corn, drained
1/2 cup cracker crumbs
2 (10-oz each)pkgs frozen broccoli spears, cooked and drained

Saute onion in one tablespoon of the margarine until onion is tender. Blend flour in with the onion. Gradually add the milk; cooking and stirring constantly, until thickened. Add cheese to the milk mixture, stirring until cheese is melted. Stir in corn and 1/4 cup of the crumbs. Arrange broccoli in an 11 3/4 x 7 1/2-inch baking dish. Pour cheese sauce over broccoli. Toss remaining crumbs and remaining margarine together and sprinkle over the casserole. Bake at 350 degrees for 30 minutes.

Note: Can be made ahead, covered and refrigerated overnight (unbaked). Bake, uncovered, at 350 degrees for 45 minutes.

Note: File Photo

CHILLED PERSIMMON PUDDING

This is another old clipping my mother got from her local newspaper many years ago.  This was a very popular column back then.

Click on the picture to enlarge from easier reading.

BAKED SMOKED PORK SHOULDER ROLL

This is another recipe my late mother had cut from the back side of an almanac calendar page.

MEXICAN CHOCOLATE PIE

This is another of the recipes from my 1970s Easy Homemade Desserts with JELL-O Pudding.

HOMEMADE MINCEMEAT

This is another recipe from the old Marshall Township PTA cookbook pictured on this blog.  This recipe is also from Mrs. Burnece McDonald whose biscuits have been featured here.

1 1/2 gallons chopped apples
1 can crushed pineapple
1 pt. orange juice
1 lb. white sugar
1 tsp. salt
1 tbsp nutmeg
1 tbsp cinnamon
1 qt. or 2 cans cherries
2 lbs. raisins
1 lb. brown sugar
1 qt. cider vinegar or (suit to taste)
1 lb. margarine
1 tbsp. cloves

Cook slowly, stirring often until apples are tender, seal in hot steril jars.  Makes about seven quarts.

Note: I have not made this recipe, nor do I plan to.  It is posted here exactly as it is in the cookbook, including misspelled words.  If you have questions regarding this recipe, I can't answer them.  However, you are free to post them in hopes one of our readers might know the answer.

 

This is a file photo for reference only.

CHEDDAR CHEESE BISCUITS

14 cup butter, melted
1 garlic clove, minced
2 cups biscuit baking mix (I use Bisquick)
2/3 cup milk
1 tbsp dried chives
1/2 cup shredded cheddar cheese

Preheat oven to 450 degrees.

Add the garlic to the butter and set aside and keep warm.

In a medium mixing bowl combine the biscuit mix, milk, chives, and cheese until a soft dough forms; beat vigorously for 30 seconds. 

Drop the dough by tablespoonfuls onto an ungreased baking sheet.  Bake at 450 degrees for 8 to 10 minutes or until golden brown.  Remove from the oven and immediately brush with the garlic butter before removing from the baking sheet.

file photo

1957 DISNEYLAND AD

 Anyone visit Disneyland in 1957? If so, what was the best thing you ate there?

CHIVE DINNER MUFFINS

2 cups biscuit/baking mix

2 tbsp shortening
1 egg
2/3 cup milk
1/4 cup snipped chives

Preheat oven to 400 degrees.
Grease 12 muffin cups and set aside.
With a fork, mix the baking mix, shortening, egg, milk, and chives together in a bowl.  When combined, beat vigorously for less than a minute.  Fill the greased muffin cups about 2/3 full and bake for 15 minutes.

cookingpanda photo for reference only