CHOCOLATE BRICKLE BARS

 This recipe is from an old newspaper clipping.

1 cup butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1/2 tsp salt
1 tsp baking soda
2 cups flour
1 bag (12-oz) semi-sweet chocolate chips
1 bag Bits O Brickle
1 cup shredded coconut
3/4 cup chopped pecans

Preheat oven to 400 degrees. Lightly grease a 9 x 12-inch glass baking dish; set aside.

In a large bowl, cream butter, granulated sugar, and brown sugar together. Add eggs and vanilla to the sugar mixture and mix until fluffy. In a small bowl, combine the salt, baking soda, and flour. Add chocolate chips, Bits O Brickle, coconut, and pecans. Bake at 400 degrees for 10 to 12 minutes. Do not over bake! Center of bars will look very soft. Allow to cool completely in the pan before cutting into squares.  

 I posted the picture below to keep from getting dozens of posts asking, "What is Bits O Brickle"!

STUFFED PEAR SALAD

18 gingersnaps, crushed

1/2 cup crushed pineapple, well drained
8-oz pkg cream cheese
2 tbsp mayonnaise
8 canned pear halves
8 lettuce leaves
1/2 cup sugar
3 tbsp lemon juice
1/2 cup orange juice
1 egg, beaten
1/2 cup whipping cream, whipped
1/3 cup finely chopped pecans, optional

In a medium mixing bowl, combine the gingersnaps, pineapple, cream cheese, and mayonnaise. Place each pear half on a lettuce leaf on the serving platter. Stuff the pear halves with the gingersnap mixture and chill while preparing the remaining ingredients.

In the top of a double boiler, mix together the sugar, lemon juice, orange juice, and egg. Cook over hot water until thickened. Remove from heat and allow to cool. When the mixture is cooled, mix with the whipped cream. Pour over the stuffed pears before serving. Sprinkle tops with the finely chopped pecans, if desired.

 I did not have a picture of this recipe so used this little cartoon "stuffed" pear.

HOMEMADE COOKED MAYONNAISE

This is another old recipe from my childhood in Southern Indiana.

2 cups sugar
1 tsp prepared mustard
2 tbsp flour
1 tsp salt
1 tsp pepper
3 eggs, lightly beaten
2 tbsp butter
1 cup vinegar
1 cup boiling water

In a large saucepan, stir together the sugar, salt, pepper, and flour; add mustard. Add the butter and vinegar; stir to moisten. Add 1/4 cup of the boiling water and stir. Turn heat to low and add the eggs. When eggs are mixed in well, slowly add the remaining boiling water and increase the heat to boiling. Boil for 5 minutes, stirring occasionally. Makes one quart of mayonnaise and may be kept in the refrigerator indefinitely.

file photo used for reference only.

HAM LOAF WITH MARMALADE

This is a recipe from one of my mother's PTO friends when I was a kid in school (in the 1950s, but don't tell!) Both this lady and my mother have been gone for years but we still enjoy many of the foods they used to make.

1 1/2 cup herb seasoned stuffing
2 cups milk
1 1/2 lb ground pork
1 1/2 lb ground ham
1/2 cup chopped onion
1/4 tsp salt

Soak the stuffing in the milk for 5 minutes. Add the ground pork, ground ham, onion and salt. Pack lightly into a loaf pan. Bake at 350 degrees for 1 hour and 15 minutes. Spoon off the drippings.

TOPPING:
1 cup orange marmalade
2 tbsp cider vinegar
1 tsp dry mustard
1/4 tsp cinnamon

Combine all topping ingredients in a small bowl until well blended. Spread over the hot ham loaf and return loaf to the oven. Bake another 10 minutes. Let loaf stand for about 10 minutes before cutting.

file photo

ZUCCHINI APPETIZERS

This is an old recipe from my Southern Indiana days many years ago.

3 cup shredded zucchini
1 cup Bisquick
1/2 cup chopped onion
1/2 cup Parmesan cheese
1/2 tsp salt
1 tsp oregano
dash of black pepper
1 clove of garlic, minced
1/2 cup oil
4 eggs, beaten

Mix all ingredients together in a large bowl. Spread mixture in a 9 X 13-inch baking pan that has been lightly greased. Bake at 325 degrees for 25 minutes or until golden brown. Cut into squares then cut each square in half diagonally.

Ready to be cut into triangles

HONEY MUSTARD COLESLAW

This recipe is from an old Southern Indiana newspaper clipping.

4 cups shredded cabbage
1 cup shredded carrots
1/4 cup sliced green onions
1/4 cup cider vinegar
3 tbsp honey mustard
1 cup mayonnaise
1 tsp poppy seeds
2 tsp sugar
salt to taste
pepper to taste

In a large mixing bowl, combine the shredded cabbage, carrots, and green onions; toss well to mix. In a small bowl, blend the vinegar, honey mustard, mayonnaise, poppy seeds, sugar, salt and pepper. Whisk until smooth. Pour the dressing over the cabbage mixture and season with salt and pepper. Chill several hours before serving.

 

file photo for reference only.

CRANBERRY RELISH MOLD

This recipe was given to me by my late Aunt Oweedah (Sissy) Butcher who was a very good cook.

1 can (9-oz)  (crushed) pineapple

1 cup fresh ground cranberries

1 pkg (3-oz) cherry Jell-O

1 small unpeeled orange (seeds removed), ground

1/2 cup sugar

1 tbsp lemon juice

1 cup chopped celery

1/2 cup chopped nuts

Drain pineapple, reserve syrup and add water to make 1/2 cup. Dissolve jello and sugar in 1 cup hot water. Add syrup and lemon juice. Chill until partially set. Add fruits, celery, and nuts. (If you put cranberries, celery and orange in food processor it does better job.) Pour into a 5 cup ring mold and chill overnight. Dip in water and turn out on a plate to serve.

front cover of my family cookbook

OLD FASHIONED EASY FRUIT PUNCH

1 can (6-oz) frozen orange juice

1 can (9-oz) frozen lemonade
2 pkgs. unsweetened cherry Kool-Aid
1 1/2 cups sugar
10 cups water

Put dry Kool-Aid and sugar into a large bowl. Add 2 cups of the water and stir until the Kool-Aid powder and sugar are melted. Add remaining water, frozen orange juice concentrate and frozen lemonade concentrate. Stir until juices are dissolved. Chill until serving time. Serve in a pretty punch bowl and float thin slices of fresh orange and lemon on the punch, if desired.

Note: File Photo for reference only.

APRICOT SURPRISE SALAD

This recipe is from an old community cookbook.

2 pkgs (3-oz each) apricot gelatin
2 cups boiling water
2 cups cold water
2 bananas, cut up
1 (#2) can crushed pineapple, well drained
1 cup miniature marshmallows

Add the gelatin to the hot water and stir until gelatin is dissolved. Add the marshmallows to the hot gelatin mixture and stir until the marshmallows are dissolved. Add the cold water, bananas, and crushed pineapple. Stir to blend well. Pour into a 9 x 13-inch dish and refrigerate until firm.

TOPPING:
1/2 cup sugar
1 cup pineapple juice
1 egg, slightly beaten
2 tbsp flour
3-oz cream cheese
2 tbsp butter
1 envelope dessert topping mix

In a medium saucepan, cream together the sugar, butter, and egg; add the flour and pineapple juice. Cook the mixture over low heat until thickened. Remove from heat and add the cream cheese. Allow to cool. Whip the envelope of dessert topping mix according to the package directions, fold into the topping mixture. Spread topping over the gelatin. 

file photo for reference

AMISH CORN BAKE

This is a recipe used by the old order Amish in Indiana for many years.

2 eggs, separated
1/2 tsp salt
3 cups uncooked kernel corn
1/4 tsp black pepper
3/4 cup milk
1/2 cup cracker crumbs
1/2 cup sour cream
1/4 tsp salt
2 tbsp melted butter
2 tbsp chopped pimento

Note: You could use frozen whole kernel corn.

Beat the egg yolks and combine with the corn, 1/2 tsp salt, black pepper, and milk. Blend well and pour into a buttered 2-quart casserole dish. Beat the egg whites until stiff and gently blend in the sour cream. Fold the sour cream mixture into the corn mixture. Sprinkle the top with the cracker crumbs that have been mixed with the butter. Dot top with the chopped pimento. Bake 1 hour at 350 degrees.

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