Tuesday, May 22, 2018


2 cups flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
2 tsp sugar
1/2 cup shortening
3/4 cup milk

Preheat oven to 400 degrees.

Sift all the dry ingredients together in a large bowl. Using two knives, cut in shortening until crumbly. Add milk and mix in well. Roll out on a lightly floured surface and cut with a biscuit cutter. Bake at 400 degrees for 15 to 20 minutes.

 Note: File Photo

Sunday, May 20, 2018


1 lb dry pinto beans
8 cups water
2 onions, sliced
2 garlic cloves, minced
2 tsps salt
1/2 lb fresh pork, diced
1/2 lb beef stew meat
1/2 cup tomato sauce
1/2 cup water
1 1/2 tbsp chili powder
1/4 tsp black pepper
1/4 tsp oregano
1/4 tsp Mexican sage
1/4 tsp cumin

Check beans and discard any bad beans, small rocks, dirt, etc. Rinse beans, cover with water and soak overnight.

Next day drain the beans. Place in a large heavy stockpot that has a lid. Add the 8 cups of water, 1 of the sliced onions, 1 of the garlic cloves, and 1 teaspoon of the salt. Place the beans over medium-high heat (or campfire) and bring to a steady simmer.

While the beans simmer, place the pork in a skillet with a little oil and brown lightly. Add the beef, the other onion, the other garlic clove and cook slowly until the onion is tender but not browned. Mix the tomato sauce with the 1/2 cup of water and add to the meat mixture. Add the chili powder, pepper, oregano, sage, and cumin; cook about 5 minutes. Add to the beans in the stockpot and cook together slowly for 2to 3 hours. Add extra water during cooking if necessary to keep beans from getting too dry. Add more seasonings if necessary to suit your taste.

Thursday, May 17, 2018

Wednesday, May 16, 2018


3 cups cooked, mashed potatoes
1 egg, separated
1/2 cup shredded low-fat process American cheese
1/2 small green bell pepper, finely chopped
1 tbsp finely chopped green onion
1/2 tsp celery salt
1 egg white
1/2 tsp paprika
2 tbsp shredded low-fat cheddar cheese, if desired

Preheat oven to 375 degrees. Spray a 1 1/2-quart casserole dish with a nonstick cooking spray; set aside.

In a mixing bowl, combine the mashed potatoes and egg yolk; stir until well blended. Stir in the cheese, bell pepper, green onion, and celery salt.

In a small mixing bowl, beat the 2 egg whites at the high speed of an electric mixer until soft peaks form. Gently fold the egg whites into the potato mixture.

Gently spoon the potato mixture into the prepared casserole dish. Sprinkle the paprika evenly over the potato mixture. Bake the casserole for 25 to 30 minutes at 375 degrees.

Remove casserole from oven and sprinkle the top with the shredded low-fat cheddar cheese, if desired. Serve immediately while hot.

Yield: 6 to 8 servings
 Note: This Betty Crocker photo for reference only.


1 cup water
1/2 cup old-fashion oats
dash of salt, optional
2 teaspoons brown sugar
2 tablespoons fresh blueberries*
1 tablespoon cream

In a small saucepan bring the water to a boil; stir in oats and the salt, if using (best for you to omit salt if you can). Stirring constantly, cook over medium heat for 5 minutes.

Sprinkle the Splenda Brown Sugar Blend and the blueberries over the hot oatmeal. Drizzle with the cream.

*May substitute frozen blueberries that have been thawed.

Yield: 1 serving


1 can tomato soup
1/2 cup vinegar
1/2 cup oil
1/4 cup sugar
1 tsp salt
1/2 tsp paprika
1/2 tsp pepper
1/2 tsp prepared mustard
1 small finely chopped onion
1/2 tsp celery seed

Beat all ingredients together and store in a covered jar in the refrigerator. Makes 3/4 quart.

Note: Blender works great for blending this dressing.

 File Photo


This is another old recipe clipping my late mother had taped onto a page in an old spiral notebook.

Tuesday, May 15, 2018


This chicken casserole recipe is from a 1975 magazine called THE WORKBASKET. The Workbasket was a small magazine that was chocked full of recipes, knitting and crocheting instructions. Many a rural housewife waited anxiously for the local mailman to drop her monthly edition into her mailbox.

2 cups diced cooked chicken
2 cups diced celery
1/2 cup slivered almonds
1/2 tsp salt
2 tbsp chopped onion
2 tbsp lemon juice
1 cup mayonnaise
1/2 tsp monosodium glutamate, optional
1/2 cup grated cheese
1 cup crushed potato chips

In greased 2-qt casserole, combine ingredients, topping mixture with cheese and chips. Bake at 450 degrees for 12 minutes or until bubbly.


This is an old recipe from the ARGO Cornstarch folks.

3 lbs. sweet potatoes, peeled
1/2 cup chopped toasted pecans
1 cup brown sugar
2 tbsp Argo Corn Starch
1 cup orange juice
2 tbsp butter
1 tsp vanilla extract

Spray a 3 quart (13 x 9-in) baking dish with cooking spray. Add sweet potatoes and pecans to dish. Combine brown sugar and corn starch in a small saucepan. Gradually add orange juice, whisking to blend. Cook over high heat, stirring constantly, until mixture boils. Reduce heat and simmer 2 to 3 minutes. Remove from heat, add butter and vanilla. Pour over sweet potatoes. Bake in a preheated 350 degree oven for 45 minutes or until edges are browned and bubbly.