EASY FRENCH DIP

4 lb rump roast

1 can (10.5-oz) beef broth
1 can (10.5-oz) condensed French onion soup
1 can (12-oz) beer (optional)
6 French Rolls
2 tbsp butter

Trim excess fat from roast; throw away fat and place roast in a slow cooker. Add broth, onion soup and beer (may substitute extra broth if not using beer).

Set cooker on low setting and cook for 7 hours.

To serve:

Preheat oven to 350 degrees.

Split rolls and spread with the butter. Bake 10 minutes until heated through.

Slice roast on the diagonal and place on the rolls.

Serve with the sauce remaining in the cooker, for dipping.

Recipe and photo from allrecipes.com 

PARADISE SALAD

This is an old recipe that was served at the Department Club (whatever that is or was) meetings in my hometown many, many years ago.

2 boxes lemon gelatin (I assume this is the small boxes)
2 cups boiling water (part pineapple juice)
1/2 lb marshmallows
1 can crushed pineapple (since you use some of the juice in the water, I assume this is drained)

Mix the above ingredients and let cool.
Whip: 1 cup cream (Milnot is fine) add 1 8-oz. cream cheese and 1/2 cup mayonnaise.  Add to first mixture and mix well.  Pour into loaf pan, let set until firm.  Then for top layer layer use:

1 box gelatin (any flavor)                                             2 cups water

Dissolve gelatin in 1 cup hot water, then add 1 cup cold.  Mix and pour over the first layer and let set until firm.

NOTE: Some of these old recipes have very poor directions.  I have not made this as I just came across this in one of mom's old boxes and didn't want to waste my holiday sweets on it.  I am diabetic and have to eat carefully and have other things in mind for the next several days.

Are any of you familiar with this salad?

PENNSYLVANIA SHOO FLY PIE

Many years ago I worked with a lady that had moved to Texas from Pennsylvania.  She loved sharing her "recipes from home".

2 1/2 cups all-purpose flour
1 cup sugar
1/2 cup lard (or shortening)
2 9-inch pie crust shells
1 cup dark molasses
1 1/2 cups plus 2 tsp hot water, divided
1 tsp baking soda
2 eggs, beaten
cinnamon to suit your taste (cinnamon is healthy so be generous)

Preheat oven to 450 degrees.

Mix together the flour, sugar, and shortening; set aside half of the mixture.  Spread the remaining mixture evenly onto the bottoms of the two pie shells.

In a separate bowl, combine the molasses and 1 1/2 cups of the boiling water.  Dissolve the baking soda in the 2 teaspoons of hot water and add to the molasses; blend in the beaten eggs.  Pour mixture evenly into the two pie shells.  Top with the remaining flour mixture and sprinkle cinnamon over the tops.

Bake at 450 degrees for 10 minutes.  Lower the heat to 350 degrees and continue baking for another 15 minutes.

Yield: 2 pies, 6 slices each

file photo for reference

ARKANSAS BLUEBERRY MUFFINS

2 cups all purpose flour

4 tsp baking powder

1/3 cup sugar

1/2 tsp salt

1 cup fresh blueberries, washed and drained

1 beaten egg

1/4 cup margarine*, melted

1 cup milk

Sift together the flour, baking powder, sugar and salt. Stir in the blueberries.

Mix together the egg, margarine and milk. Stir into the flour mixture and stir just until moistened. Fill well-greased muffin pans 2/3s full and bake at 400-degrees 25 minutes or until done.

Yield: 2 dozen

file photo for reference

IMPERIAL CORN AND SAUSAGE CASSEROLE

This is an old recipe from the folks at Imperial Sugar.

2 cups whole kernel cor, fresh, canned or frozen
1 can Vienna sausage, cut in thirds crosswise
1/2 cup chopped green pepper
1/2 tsp salt
1/2 tsp Imperial Granulated Sugar
dash of white pepper
2 cups medium white sauce
1 1/2 cup cracker crumbs or bread crumbs

Combine corn, sausages, green pepper.  Add seasonings.  Place alternate layers of corn mixture, crumbs, white sauce in ovenproof casserole, topping with crumbs.  Bake in 350 degree oven about 30 minutes.  Makes 6 servings.

Basic White Sauce:

1 cup milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper (white preferred)
Pinch Imperial Granulated Sugar
2 tablespoons melted butter, margarine or oil

Add all ingredients except butter in blender.  Blend until smooth.  Turn into saucepan, add melted butter, margarine, or oil.  Cook, stirring until thickened.  Makes 1 cup.

APPLE BEEF STEW

This recipe is not exactly vintage, but it is one I have had for a several years.

This is a recipe I got from a TOH publication several years ago.

2 lbs boneless chuck roast, cubed
1 tbsp butter
2 medium onions, cut into wedges
2 tbsp white whole wheat flour (or the low-carb alternative of your choice)
1/8 tsp salt
2 cups water
1 tbsp unsweetened apple juice
2 bay leaves
2 whole allspice
2 whole cloves
2 medium carrots, sliced
2 medium apples, peeled and cut into wedges

In a Dutch oven over medium heat, brown the beef cubes in the butter.  Add onions and cook until lightly browned; sprinkle with flour and salt. Gradually add the water and juice. Bring mixture to a boil and cook, stirring, for 2 minutes.

Place the bay leaves, allspice, and cloves in a double layer of cheesecloth, bring up corners and tie with cooking string to form a bag; add to the Dutch oven.

Reduce heat under Dutch oven to low, place lid on cooker and simmer 1 1/2 hours or until meat is almost tender. Add the carrots and apples; cover and simmer another 15 to 25 minutes until meat, carrots and apples are tender.

Discard spice bag before serving.

Yield: 4 servings

file photo

MEDIUM WHITE SAUCE

 This is another recipe from an old ARGO Corn Starch Box.

1. Mix 1 tablespoon ARGO corn starch and 1 cup milk until smooth. 
2. Add 2 tablespoons Mazola margarine, 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Stirring constantly, bring to a boil over medium heat and boil 1 minute.  Makes 1 cup.  (Use for creamed vegetables, meat, poultry, fish or casseroles.)

LETTUCE - BLUE CHEESE SALAD

Just another old recipe from my younger days growing up in Southern Indiana.  I am not a blue cheese fan but a lot of people are and they enjoyed this salad.

1 head lettuce
1 cup shredded cabbage
1/2 cup chopped green onions
1 oz blue cheese
salt and pepper
dash of cayenne
1/4 cup salad oil
2 tbs. vinegar
1/2 tbs. paprika

Tear lettuce into small pieces.  Toss the lettuce and cabbage together.  Sprinkle with a little salt and pepper. Crumble the cheese and mix together with the cayenne, oil, vinegar, and paprika.  When combined, toss over the vegetables.  Good idea to add fresh tomatoes and green pepper slices.

clipartr

Wishing You a Happy Thanksgiving Day

 

WHITE CORN SALAD

This is an old clipping from my late mom's "clippings box."  It is from the local newspaper in the town where I grew up.  I am not sure how old it is but we do have a clue.  There is a local pharmacy ad on back of the recipe with a phone number that begins BR-5-....  Now that does take you back, doesn't it?  Most of you younger reader's never had a phone number like that!

2 cans whole kernel white corn
1 medium green pepper*
1 medium onion
3 tablespoons oil
1 tablespoon vinegar
tomato wedges
pimento strips

Drain 2 cans of whole kernel white corn.  Slice green pepper and onion in thin slices, mix with corn.  Cover and let stand in refrigerator for about an hour.  Before serving, toss with oil and vinegar, and season to taste.  Garnish with tomato wedges and pimento strips.

*A green pepper meant a bell pepper.