NUT HORNS

This recipe was given out in 1937 by two mothers of kindergarten children in an Indianapolis school.  The mothers were from Macedonia and usually made these for school functions.  They were so popular among teachers and parents that the mothers gave out the recipe.

5 cups all-purpose flour
1/2 lb butter, softened slightly
1 cake yeast
pinch of salt
2 eggs
1 pint cream
ground nuts
sugar
cinnamon

Sift flour in a large mixing bowl, add butter, yeast and salt.  Mix thoroughly with fingers or until meal-like.  Add slightly beaten eggs and cream.  Mix well adding a little more flour if needed to make dough stiff as pie crust.  Place in the refrigerator overnight.  Roll as pie crust to 1/16-inch thickness.  Cut in 5-inch squares.  Mix equal parts ground nuts and sugar with 1 tsp cinnamon and sprinkle diagonally from corner to corner.  Roll diagonally from corner to corner and bend until corners nearly meet, making a crescent.  Bake immediately on greased cookie sheet in 400-degree oven for 20 minutes.  You will have to judge the amount of nuts and sugar, cover the dough thoroughly but don't pile it on and don't forget to GRIND (not chop) the nuts.

NOTE: You can tell this is a recipe they made from head knowledge and had a little trouble making it a written recipe. 

This is a file recipe for reference only

OLD SOUTHERN WALNUT MOLASSES PIE

This is an old Southern favorite.  Having lived from New York to Texas, I have picked up old recipes from the north to the south!

3 large eggs
3/4 cup clear corn syrup
2/3 cup granulated sugar
1/3 cup butter, melted
1/4 cup molasses
1 teaspoon vanilla
1 1/2 cups chopped walnuts
1 unbaked pie crust

Fit the pie crust into a 9-inch pie plate and set aside while you make the filling. To make filling whisk the eggs, corn syrup, sugar, butter, molasses and vanilla together in a bowl until blended then stir in the walnuts.  Pour the mixture into the unbaked pie crust and cover crust edges loosely with aluminum foil.

Bake the pie at 350 degrees for about 25 to 30 minutes then remove the foil.  Continue to bake another 15 minutes or so until the crust is browned, and the center of the pie is set.  Cool then refrigerate an hour or so before cutting to serve.

file photo

BROWN RICE-VEGGIE CASSEROLE

1 tbsp coconut oil

1 medium onion, diced
1 medium-size green or red bell pepper, diced
3 minced garlic cloves
2 small to medium-size zucchini-do not peel, shredded
1 bag (10-oz) shredded carrots
1 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp crushed red pepper flakes
3/4 tsp dried basil
1/2 tsp dried oregano
1 1/2 cups cooked brown rice
1/4 cup grated Parmesan cheese
1/2 cup grated cheddar cheese
2 eggs, beaten
1 large red tomato, sliced
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.
Spray a 2-quart square casserole dish with nonstick cooking spray and set aside.

Heat the coconut oil in a large skillet over medium heat; add the onion and bell pepper. Sauté 3 to 4 minutes until softened; add the garlic and cook another minute.

Add the zucchini, carrots, and spices to the skillet; cook 4 to 5 minutes until carrots soften. Remove from the heat.

Stir the rice, 1/4 cup Parmesan and the cheddar cheese into the skillet mixture. Allow to cool slightly then stir in the eggs. Transfer the mixture to the prepared baking dish. Arrange the tomato slices over the top and sprinkle with the remaining 1/4 cup grated Parmesan.

Bake at 350 degrees for 40-45 until heated through and top is lightly browned.

Yield: 5 to 8 servings.

photo is credited to EverydayDishes.com

1979 YAM AND APPLE CASSEROLE

4 large yams

3 large cooking apples

3 tablespoons butter or margarine

1 tablespoon cornstarch

1/2 cup firmly packed brown sugar

1 tablespoon fresh lemon juice

2 cups hot apple juice

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/2 cup raisins (I prefer pecans)

Parboil the yams for 40 minutes; peel and slice 1/3-inch thick. Peel, core and thinly slice apples. In a small saucepan melt butter or margarine; add cornstarch and sugar. Mix in lemon juice, hot apple juice, allspice and cinnamon; continue to cook for 5 to 6 minutes. In a shallow greased casserole, alternate layers of sliced yams and apples. Sprinkle raisins over top. Pour the hot apple juice mixture overall, cover with foil and bake in a preheated 375-degree oven for 1 hour. Remove foil and continue baking an additional 30 minutes, basting frequently.

file photo for reference

1970S CRANBERRY PORK CHOPS RECIPE

6 pork chops, cut 1-inch thick

1/2 cup all-purpose flour seasoned with salt and freshly ground pepper

2 tbsp vegetable oil

2 cups fresh cranberries, washed and picked over

3/4 cup water

3/4 cup sugar

1/2 cup honey

1/4 tsp ground cloves

14 tsp ground nutmeg

1/4 tsp ground cinnamon

 Dredge chops in flour mixture; brown in vegetable oil in skillet. Mix cranberries with remaining ingredients. Place chops in a shallow baking dish in a single layer; top with cranberry mixture. Cover and bake in a preheated 350-degree oven for 30 minutes, remove cover and bake for an additional 30 minutes.

file photo for reference

APPLE AND ONION DRESSING (STUFFING)

This recipe is from a 1970's recipe book in my collection.

1 cup butter or margarine

1 cup chopped onion

2 cups peeled, cored, diced apples

1 cup chopped celery

6 cups diced fresh bread, oven dried

1 1/2 cups raisins, currants or golden raisins

1/2 tsp salt

1 tsp paprika

2 tbsp fresh lemon juice

1/4 cup cooking sherry

1/4 cup chicken broth (your own or canned)

In a large skillet, melt butter or margarine; add onion, apples and celery and sauté for 7 minutes. Add all remaining ingredients except chicken broth; toss lightly. Remove from heat and stuff crown roast, chicken, etc or place in a greased casserole. If you are not using as stuffing, increase chicken broth to 1/2 cup and place in a greased casserole dish and bake, covered, for 1 hour at 350 degrees.

file photo

ROUND TWO-WHEAT BREAD LOAVES

1 cup milk

3/4 cup shortening
1/2 cup honey
2 tsp salt
4 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
2 pkgs (.25-oz each) active dry yeast
3/4 cup warm water (110-115 degrees)
3 large eggs
1 tsp butter, melted

Bring the milk to a boil in a large saucepan over medium heat, stirring constantly; remove from heat.

Stir the shortening, honey, and salt into the hot milk; stir until shortening is melted.  Cool to 110-115 degrees.  While mixture cools, combine the flours and set aside.

In a large mixing bowl, dissolve the yeast in the water; add milk mixture and the eggs.  Beat in half of the flour mixture until smooth.  Stir in enough of the remaining flour mixture to form a soft dough.  Turn dough out onto a floured surface and knead until smooth and elastic (about 6 to 8 minutes).  Place in a greased bowl, turning once to grease the top.  Cover, set in a warm place and let rise until doubled, about 1 hour.

Punch down the dough.  Turn onto a lightly floured surface; divide in half.  Shape dough into two round loaves.  Place each on a greased baking sheet, cover and let rise until doubled (about 30-35 minutes). 

Using a sharp knife, cut a deep X into the top of each loaf.  Bake at 375 degrees for 30 to 35 minutes or until golden brown.  Remove from the pans and cool on wire racks.  Brush with the melted butter.

The basics of this recipe is from a quite old TOH magazine.

THE EARLY WALDORF SALAD

This recipe was created just before the 1900s at the Waldorf-Astoria Hotel in New York.  It is still a popular salad today although the original recipe was a simple combination of apples, celery, and mayonnaise, nuts were later added and now other items are often added as well.

1 cup diced unpeeled red apples
1 cup sliced celery
1 cup (or to taste) mayonnaise

In a mixing bowl, combine apples, celery and walnuts.  Lightly fold in mayonnaise until ingredients are coated.  Makes about 4 servings.

file photo

TUNA-MAC LUNCHEON SALAD

1 box (7-oz) elbow macaroni

1 can (7-oz) tuna in water, drained and flaked
4 slices lite process Cheese product (Velveea-type) cut into small pieces
1/2 cup chopped green bell pepper
2 tbsp chopped pimiento
6 tbsp bottled low calorie Italian salad dressing
2 tbsp lemon juice
1 tbsp prepared horseradish
1/2 tsp garlic salt
2 tbsp chopped parsley
8 medium tomatoes, cut into wedges but not all the way through

Prepare macaroni according to package directions; drain.  In a large mixing bowl combine all the ingredients except tomatoes and mix well.  Chill thoroughly.  Serve the macaroni mixture inside the opened-up tomatoes.

file photo

BAKED ONIONS WITH DILL

 6 medium onions

6 slices bacon

1/4 cup tomato juice

2 tbsp bacon drippings

2 tbsp brown sugar

1 tsp salt

1/4 tsp pepper

1/4 tsp paprika

1/2 tsp dill seeds

Chopped fresh parsley for garnish

Peel onions and cut crosswise into halves. Place cut side up in a greased 10 x 6 x 20-inch baking pan or dish. 

Fry bacon until crisp, drain and crumble over the onions.

Combine the tomato juice, bacon drippings, brown sugar, salt, pepper, paprika and dill seeds, pour over the onions. Cover pan with foil and bake at 325-degrees for 1 hour or until tender, basting occasionally. Sprinkle with the parsley when ready to serve.

This recipe won 3rd place in a 1987 Country Woman Magazine.