Tuesday, December 30, 2008

NEVER, NEVER FAIL FROSTING

This recipe, to the best of my knowledge, is from an old midwestern church.


2 cups sugar
1/4 cup light corn syrup
1/8 tsp salt
1/2 cup milk
1/2 cup butter or margarine
2 squares chocolate

Mix in saucepan; stir over low heat until butter and chocolate are melted. Boil one minute or until a candy thermometer reads 220 degrees. Remove from heat, add vanilla and beat until thick.

Note: For a delicious white frosting, omit the chocolate and make exactly like the above.

Monday, December 29, 2008

PRALINE WAFER DESSERT

This recipe is cut from an old Keebler magazine advertisement.

45 Keebler Vanilla Wafers
1/2 cup flaked coconut
1/3 cup chopped pecans
1/3 cup brown sugar, packed
3 tbsps butter or margarine
1 pkg instant vanilla pudding mix
1 1/2 cups milk
1 cup heavy cream, whipped

Arrange 21 whole Vanilla Wafers in the bottom of a 9-inch springform pan. Cut a slight portion off of each remaining Vanilla Wafer forming a straight edge. Place those wafers, cut side down, around the edge of the springform pan lapping them slightly in a clockwise fashion.

Combine the coconut, pecans, brown sugar, and butter or margarine in a skillet. Cook over low heat, stirring constantly, until butter or margarine is melted. Continue to cook and stir until the mixture brwons lightly (about 5 minutes). Pour mixture onto a baking sheet to cool. When cool, break the coconut into coarse crumbles. Reserve 1/2 cup of the crumbles and set aside. Sprinkle the remaining crumbs over the Vanilla Wafer base.

Prepare pudding with milk as directed on the package. Fold in the whipped cream. Turn into the pan, spreading mixture gently to the edges of the standing wafers. Sprinkle the reserved crumbs over the top. Chill 4 hours or overnight. Cut into wedges to serve.

Yield: 6 to 8 servings.

Note: This is a great "make ahead dessert" for a busy day since it needs to refrigerate as long as overnight anyway.

TRADITIONAL CHEX PARTY MIX

This is a Ralston Purina Company recipe from 1986. It is cut from an old Chex cereal box.

1/2 cup (1 stick) butter or margarine
1 1/4 tsps McCormick/Shiling Season-All Seasoned Salt*
4 1/2 teaspoons Worcestershire sauce
2 2/3 cups Corn Chex cereal
2 2/3 cups Rice Chex cereal
2 2/3 cups Wheat Chex cereal
1 cup salted mixed nuts

Preheat oven to 250 degrees. Melt butter in a 15x10x2-inch roasting pan in the oven. Remove from oven. Stir the seasoned salt and Worcestersire sauce into the melted butter. Gradually add cereal and nuts, mixing until all pieces are coated. Bake 1 hour at 250 degrees. Stir mixture every 15 minutes during baking for even coating and baking.

Makes 9 cups.

*Any seasoned salt will do.

Microwave Directions: In a 4-qt bowl or 13x9x2-inch microwave safe dish, melt butter on high for 1 minute. Stir in seasoned salt and Worcestershire sauce. Gradually add cereal and nuts, mixing until all pieces are coated. Microwave on High for 5 to 6 minutes, stirring every two minutes. NOTE: A 650 microwave oven was used for these directions. For other wattage ovens, time may need to be adjusted.

Saturday, December 27, 2008

DORA'S IMPOSSIBLE COCONUT PIE

4 eggs
1/2 cup oleo
1 cup white sugar
1/2 cup flour
1/2 tsp salt
1/2 tsp baking powder
2 cups milk
1 cup coconut
1 tsp vanilla

Preheat oven to 350 degrees.

Place all the ingredients in a blender, one at a time. Blend until all mixed together. Pour mixture into a buttered 10-inch pie pan. Bake at 350 degrees for one hour. When done, the crust will be on the bottom.

MRS. OLIVE'S NEVER FAIL PIE DOUGH

This is a recipe from one of the elderly ladies in the community when I was a child.

4 cups all-purpose flour
2 cups shortening
2 tsps salt
1 tbsp sugar
1 tsp baking powder
1/2 cup water
1 tbsp white vinegar
1 egg

Mix together the flour, salt, sugar, and baking powder. Cut in the shortening. Add the water, vinegar and egg. Mix well and chill before rolling out. This dough can also be frozen for use later.

COCO FUDGIES

This recipe is from a lady my sister worked with many years ago.

2 cups sugar
1/2 cup cocoa
1/2 cup butter or oleo*
2/3 cup evaporated milk
2 eggs, beaten
2 tsps vanilla
1 cup flaked coconut
1 cup nuts,chopped
1 lb vanilla wafers or graham crackers, crushed

FROSTING:

2 cups powdered sugar
3 tbsps cocoa
4 tbsps oleo*
1 tsp vanilla
4 to 5 tbsps evaporated milk

In a large saucepan, combine sugar, cocoa, butter and evaporated milk. Cook the mixture over low heat until the butter melts. Increase heat to medium and bring to a boil while stirring. Boil for 2 minutes and remove from the heat and stir in the beaten eggs. Return to heat and stir in the vanilla, coconut, nuts and vanilla wafers or graham crackers. Pour mixture into a well buttered 9x13-inch baking pan. Make frosting by combining all of the frosting ingredients together. Frost immediately. Cool completely before cutting into bars.

*margarine

Yield: 3 lbs.

Friday, December 26, 2008

GREEN BEAN AND BURGER BAKE

1 lb ground beef
1 1/2 oz pkg sloppy joe seasoning mix
1 cup water
6 oz can tomato paste
2 cans (16-oz each) French-style green beans, drained
1 jar (2 1/2-oz) sliced mushrooms, drained
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.

Brown ground beef in a large skillet; drain off all fat. Stir in the seasoning mix and water and cook until thickened. Add tomato paste. Cover the skillet, lower the heat to simmer and simmer for 10 minutes. Stir in the beans and mushrooms. Pour mixture into a lightly greased 2-quart casserole dish and top with the cheese. Bake at 350 degrees for 20 to 30 minutes until bubbly and heated through.

Yield: 6 servings

COCONUT CHEWS

This recipe is from one of my late mother's neighbors.

3/4 cup shortening (best to use 1/2 butter or margarine with the shortening)
3/4 cup confectioners' sugar
1 1/2 cups flour
2 eggs
1 cup brown sugar
2 tbsps flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 cup chopped walnuts or pecans, your preference
1/2 cup flaked coconut

Preheat oven to 350 degrees.

Cream shortening and confectioners' sugar together. Blend 1 1/2 cups flour into the creamed mixture. Press mixture into the bottom of an ungreased baking pan, 12x9x2-inches. Bake for 12 to 15 minutes. Mix together the eggs, brown sugar, 2 tablespoons flour, baking powder salt, vanilla, nuts and coconut. Spread the mixture over the hot baked layer. Bake another 20 minutes. While still warm, spread with the icing (recipe below) and let cool. Cut into bars about 3-inches by 1-inch. Makes 32 bars.

Orange-Lemon Icing: Mix 1 1/2 cups confectioners' sugar, 2 tablespoon butter that has been melted, 3 tablespoons orange juice and 1 teaspoon lemon juice until smooth.

HELLO DOLLY

This is a recipe from a lady I did volunteer work with at the elementary school my oldest daughter attended many years ago. I hope you will enjoy it as much as we did.


1 stick margarine
1 cup graham cracker crumbs
1 cup coconut
1 cup chopped nuts, optional
1 cup chocolate chips
1 can sweetened condensed milk

Preheat oven to 300 degrees. Melt the margarine in a 9-inch square pan. Put the graham cracker crumbs over the melted margarine, then layer the coconut, chopped nuts (if using), and the chocolate chips. Pour the sweetened condensed milk over the top of the layers. Bake at 300 degrees for 30 minutes. Allow to cool before cutting.

Ilene's Batter for Frying Fish and Vegetables

This recipe is one I found in an old volunteer fire department cookbook from Southern Indiana.

2 eggs, beaten
1 cup milk
1 1/2 cups all-purpose flour
2 tsps baking powder
1 tsp salt

In a small mixing bowl, place the beaten eggs. Add the milk to the eggs and blend well. Mix together the flour, baking powder and salt. Add to the milk and egg mixture. Heat oil to approximately 350-360 degrees. Dip fresh fish fillets into the batter, then gently drop into the hot oil. Fry until golden brown and fillets rise to the top of the oil. To keep your oil from cooling down too much, only add a couple of pieces of fish at a time. After removing fish from the oil, drain on paper toweling for a couple of minutes.

This batter is also great for making fried onion rings, fried zucchini, etc.

KELLOGG'S NACHOS CASSEROLE

This recipe is from an old Kellogg Company advertisement.

1 cup chunky taco sauce
1 can (4-oz) green chilies, chopped
1 lb ground beef
1/2 cup chopped onions
1/4 tsp ground cumin
1 cup refried beans
2 cups shredded cheddar cheese
1/4 cup water
4 cups corn flakes cereal
chopped tomatoes, optional
sour cream, optional
chopped green onions, optional
sliced black olives, optional

In a small bowl, combine taco sauce and chilies; set aside.

In a large frying pan, cook ground beef and onions until meat is browned. Drain off the drippings. Add cumin, beans, half the cheese, half the taco sauce mixture, and water. Pour half the corn flakes into a lightly greased 12 x 7 1/2 x 2-inch (2-qt) baking dish. Cover with the meat mixture. Top with remaining taco sauce mixture. Sprinkle with the remaining corn flakes.

Bake in a preheated 350 degree oven for about 25 minutes or until thoroughly heated. Sprinkle with remaining cheese. Bake just until the cheese melts. Garnish with chopped tomatoes, sour cream, chopped green onions and sliced black olives, if desired.

Yield: 6 servings.

CORN FRITTERS

This recipe is a clipping from an old Bedford, Indiana newspaper. It was submitted to the newspaper by N. Hill of Medora, Indiana.

6 ears corn, cut from the cob
1 egg, well beaten
2 tsps sugar
1 tbsp butter, melted
1/2 cup milk
1/2 cup flour
1 tsp salt

Combine egg, sugar, butter, milk, flour and salt. Mix to combine well. Add the cut corn and mix until well blended. Drop by tablespoonful into hot shortening or oil. Fry 2 or 3 minutes or until golden brown. Drain on absorbent paper towels before serving.

Wednesday, December 24, 2008

HOMEMADE BISCUIT MIX

This old recipe was published by the Pork Industry Group, National Live Stock & Meat Board in 1978.

8 cups all-purpose flour
1/4 cup baking powder
4 tsps salt
1 cup lard* for soft wheat flour or 1 1/2 cups lard for hard wheat flour

Sift together the flour, baking powder, and salt. Cut lard into flour mixture with a fork or pastry blender until the mixture has a fine even crumb. Cover and store in the refrigerator until ready to use. This mixture will keep at least a month in the refrigerator. Yield: 10 cups biscuit mix.

TO MAKE BISCUITS:

Add 1/2 cup milk to 2 cups Homemade Biscuit Mix. Turn onto a lightly floured surface and knead gently for 1/2 minute. Pat or roll to 1/2-inch thickness and cut with a medium size cutter or lip of a water or juice glass that has been dipped in flour. Bake in a very hot oven (450 degrees) for 12 to 15 minutes or until brown. Yield: 10 to 12 biscuits.

*Solid shortening may be substituted for lard.

HOMEMADE CARAMEL CORN

2 1/2 qts popped corn
1 stick butter
1 cup brown sugar, firmly packed
1 tsp salt
1/3 cup white corn syrup
1 tsp baking soda

In a medium, heavy saucepan, mix together the butter, brown sugar, salt, and corn syrup. Cook, stirring constantly, until the mixture reaches the soft ball stage. (When a drop of the mixture is dropped into cold water, it will form a soft ball.) Remove mixture from the heat and add the baking soda; mix well. Have corn spread of a cookie sheet with sides. Pour the mixture evenly over the corn. Bake in a slow oven at 250 degrees for about 30 minutes, stirring occasionally.

Tuesday, December 23, 2008

KRAZY KAKE

Origin Unknown

3 cups flour
2 cups sugar
1 tsp salt
2 tsp baking soda
6 tbsp cocoa
3/4 cup salad oil
2 tbsp vinegar
2 tsp vanilla
2 cups water

Preheat oven to 350 degrees.

Sift flour, sugar, salt, baking soda, and cocoa powder into an ungreased 9 x 12-inch baking pan. Beat with a fork along all edges, then middle until well blended, turning pan as you beat. Bake 45 minutes.

NOTE: See the comment from edmond76 regarding better mixing instructions. Seems this recipe omitted some of the mixing instructions. Unfortunately some of these people were pretty vague. Thanks to edmond76 for pointing this out to us.

IMPOSSIBLE MEXICAN PIE

This old recipe clipping appears to be from an old Bisquick advertisement. I found this in my late mother's old recipe file.

1 lb ground beef
1/2 cup chopped onion
1 envelope (1 1/4 oz) taco seasoning mix
1 can (4 oz) whole green chilies, drained, seeded, chopped
1 cup shredded Monterey Jack cheese
1 1/4 cups milk
3/4 cup baking mix
3 eggs
1/8 tsp hot sauce

Preheat oven to 400 degrees.

Lightly grease a 10-inch pie plate. Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir taco seasoning mix into the beef and spread mixture in bottom of pie plate. Sprinkle with the chilies and cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or one minute with a hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 25 to 30 minutes. Let stand 5 minutes before cutting. Garnish with peppers and shredded cheese if desired. Refrigerate any remaining pie. 6 to 8 servings.

Monday, December 22, 2008

VENISON JERKY

1 1/2 lbs deer meat,no fat, sliced into thin strips while frozen
1/4 cup soy sauce
1 tbsp Worcestershire sauce
1 tbsp A-1 Sauce
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1 tsp hickory smoke flavoring


Mix the soy sauce, Worceshershire sauce, A-1 Sauce, pepper, garlic powder, onion powder, salt and hickory smoke flavoring together. Mix well. Add the meat slices and marinate in the refrigerator for 24 hours. Preheat the oven to 200 degrees. Remove meat from the marinade and put on wire racks with a drip pan underneath. Dry in the 200 degree oven for about 4 hours.

BOSTON CREAMY CANDY

2 1/2 cups whipping cream
4 cups sugar
3/4 cup white corn syrup
1 tsp vanilla
1 cup chopped nuts

Boil cream, sugar, and syrup to the soft ball stage. Remove from heat and let set until cooled. Add vanilla and nuts. Beat hard until creamy. Pour into a buttered 13x9x2-inch pan. Cut into small squares after candy is completely cooled.

CREAM FILLED CUPCAKES

This is a recipe from an old Iowa church cookbook.

2 1/2 cups unsifted flour
2 cups sugar
1 tsp baking powder
1/3 cup cocoa
1/4 tsp salt
2 eggs
1 cup vegetable oil
1 cup buttermilk
1 tsp vanilla
2 tsp baking soda
1 cup hot water

Preheat oven to 350 degrees.

Sift flour, sugar, baking powder, cocoa, and salt together into a large mixing bowl. Add eggs, oil, buttermilk vanilla, and baking soda that has been dissolved in the cup of hot water. Mix thoroughly. Line 36 muffin baking tins with cupcake liners. Fill each liner about 2/3 full. Bake in the 350 degree oven for 20 minutes or until done. Remove from oven and cool for 15 minutes. Fill with the filling below using a pastry bag with a large rosette tip attached. Force the cream into the center of the cakes. Frost with your favorite frosting, if desired.

CREAM FILLING:
1/2 cup sugar
1/3 cup milk
2/3 cup shortening
1/4 tsp salt
1 tbsp water
1/2 tsp vanilla
1/2 cup powdered sugar

Combine sugar, milk, shortening, salt, water, and vanilla in a mixing bowl and beat on high speed of electric hand mixer for 7 minutes. Add powdered sugar and continue to beat for another 5 minutes.

MEDIUM WHITE SAUCE

This recipe is cut from the side panel of an old box that says Best Foods at the bottom.

1. Mix 1 tablespoon ARGO cornstarch 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 boil over medium heat and boil 1 minute. Makes 1 cup. (Use for creamed vegetables, meat, poultry, fish or casseroles.)

Saturday, December 20, 2008

PINEAPPLE FLAVORED POUND CAKE

1 cup shortening
2 cups sugar
2 cups sifted plain flour
5 large or 6 small eggs
5 tbsps pineapple juice

Preheat oven to 325 degrees.

Cream shortening and sugar together. Add eggs to sugar mixture, one at a time. Alternately add in flour and pineapple juice. Beat at low speed of electric mixer until creamy. Bake in a greased and floured tube, Bundt, or loaf pan until done; approximately 1 hour.

This cake is great sliced and topped with fresh berries.

CABBAGE CASSEROLE

This recipe is from an old rural newsletter.

1 med head cabbage
1/2 lb bulk pork sausage
1 tbsp onion flakes
1 cup dry bread crumbs
2 eggs
1/4 cup milk
Salt to taste
Pepper to taste

Chop and cook cabbage until tender. Drain. Meanwhile, crumble and fry sausage until browned Drain fat off the sausage. Beat eggs and add milk. Mix onion flakes and bread crumbsinto the egg mixture. Add salt and pepper to suit your taste. Pour into a greased baking dish or pan and bake at 350 degrees for 25 minutes.

OLD FASHION LEMON MERINGUE PIE

This recipe was cut from an old box. I would imagine it was a cornstarch box.

1 cup sugar
3 tbsp cornstarch
1 1/2 cups cold water
3 egg yolks, slightly beaten
Grated rind of 1 lemon
1/4 cup lemon juice
1 tbsp margarine
1 baked 9-inch pastry shell
3 egg whites
1/3 cup sugar

In a 2-qt saucepan stir together the 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring mixture to a boil over medium heat; boil one minute. Remove pan from the heat. Stir lemon rind, lemon juice and margarine into the mixture. Cool slightly. Pour mixture into the prepared pastry shell. In a small mixer bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in the 1/3 cup of sugar; beat until stiff peaks form. Spread meringue over filling starting with the edge and sealing meringue to crust. Continue filling in the center until all meringue is piled on the filling. Bake in a 350 degree oven for 15 to 20 minutes or until lightly browned. Cool before slicing.


Friday, December 19, 2008

CALICO BEANS

1 lb lean ground beef
1/2 lb bacon
1 cup diced onion
1 can kidney beans
1 can butter beans
1 can pork and beans
1/2 cup brown sugar
1/2 cup white sugar
1 tbsp vinegar
1 tsp dry mustard
1/2 cup catsup
1/4 cup molasses
salt and pepper to taste

Preheat oven to 350 degrees.

Brown beef, bacon and onion; drain off the fat. Add beans, brown sugar, white sugar, vinegar, mustard, catsup, molasses, salt and pepper. Place in 2 1/2 quart bean pot or baking dish. Bake at 350 degrees for 40 minutes.

Serves 8 to 10.

DARK SPICE CAKE

This is an old "church" recipe from Iowa.

1 cup white sugar
1 cup raisins
1 cup water
1/3 cup lard
1 tsp nutmeg
1 tsp ground cloves
1 tsp cinnamon
1 tsp baking soda
1/2 cup cold water
1 tsp baking powder
2 cups flour

Preheat oven to 350 degrees.

Boil together sugar, raisins, 1 cup of water, lard, nutmeg, cloves, and cinnamon until the raisins soften, about 5 to 10 minutes. Allow the mixture to cool. Mix the soda in the 1/2 cup cold water and add to the raisin mixture. Add the baking powder and flour. Stir all ingredients together and pour into a well greased and floured 8 x 11-inch pan. Bake until done. This is not a typing mistake; no eggs or milk are used in this recipe.

VELVET CRUMB CAKE

This old recipe was found in my mother's recipe box. It was written on a sheet of paper from an old fashion writing tablet and indicates it is from Edith. Since my mother had an Aunt named Edith, I assume this recipe was from her.

1 1/3 cups baking mix such as Bisquick
3/4 cup sugar
3 tbsps shortening
1 tsp vanilla
1 egg
3/4 cup milk

Mix all ingredients together and bake in a 350 degree oven for 35 to 40 minutes. Makes a small cake so use an 8-inch square pan, greased and floured.

Broiled Topping for Crumb Cake:
3 tbsp softened butter
1/3 cup brown sugar
2 tbsp milk or cream
1/2 cup coconut
1/4 cup chopped nuts

Mix altogether and spread on warm cake. Put under broiler until brown; approximately three minutes.

Thursday, December 18, 2008

SWISS BROCCOLI SOUP

This recipe was on an old yellowed newspaper clipping in a box of recipes from my late mother's estate. I have no idea what newspaper it came from.

1 cup instant nonfat milk
3 tbsps flour
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp garlic powder
2 1/4 cups water
1 can (10-oz) condensed chicken broth, undiluted
1/4 cup butter
1/4 cup chopped green onion
1 pkg (10-oz)frozen chopped broccoli, cooked and drained
1 1/2 cups shredded Swiss Cheese

Combine the dry milk, flour, salt, pepper, and garlic powder together in a 3-qt heavy saucepan. Stir in the water and chicken broth, whisking until smooth. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. In another pan, saute onion in butter until tender--about three minutes. Stir the onion/butter and broccoli into the thickened mixture. Remove from the heat and slowly stir in the cheese until all cheese is melted. If necessary, return to a low heat to get cheese melted. Do not boil! Serve immediately.

ESCALLOPED CORN

2 eggs
1 can (#2 size) cream-style corn
1/2 tsp salt
1 cup milk
1 cup crushed soda crackers
2 tsp sugar
2 tbsp melted butter
1/8 tsp pepper

Beat eggs slightly. Add corn and milk; mix well. Add salt and sugar to mixture and blend in. Add the crackers, butter, and pepper to the corn mixture. Mix well and pour into a buttered 5 1/2" x 9 1/2" glass baking dish. Bake in a 350 degree oven for about 45 minutes.

Yield 4 to 6 servings.

OLD FASHION GINGER CRISPS

This old recipe was given out by a Lard company. Please note that you can substitute shortening for the lard.

2 cups flour
1 tsp baking soda
1 1/4 tsps ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
2/3 cup lard
1 cup sugar
1 egg
1/4 cup molasses
2 tbsps water
1/3 cup sugar

Sift together flour, baking soda, ginger, cinnamon, cloves, and salt. Cream lard and 1 cup sugar. Add egg, molasses, and water; beat thoroughly. Stir sifted dry ingredients into creamed mixture, mixing well. Shape dough into balls about the size of a small walnut and roll in the 1/3 cup of sugar. Place on cookie sheet about 2-inchs apart. Bake in a moderate 350 degree oven for 12 to 15 minutes.

Yield: 4 dozen cookies

Tuesday, December 16, 2008

GROUND BEEF SKILLET DINNER OVER NOODLES

This recipe is from a 1986 newspaper clipping.

2 cups coarsely chopped tomatoes
1/2 cup water
1 1/2 tsp oregano
1/4 tsp thyme
1/4 tsp pepper
1 tbsp vegetable oil
1 lb lean ground beef
1 cup chopped onions
1 crushed garlic clove
1 diced green bell pepper
1 cup sliced celery
1/4 cup chopped fresh parsley
8-oz broad noodles, cooked and drained

Combine the tomatoes, water, oregano, thyme, and pepper in a small bowl and set aside. Heat oil in a large heavy skillet. Add ground beef to the skillet and stir constantly until crumbly and no longer pink. Remove meat from skillet with a slotted spoon and set aside. Add the onion, garlic, bell pepper, and celery to the skillet. Saute until the vegetables are tender. Cover the skillet and cook mixture about 7 minutes over low heat, stirring occasionally. Add parsley to the skillet. Return the meat to the skillet and add the tomato mixture. Cook mixture for several minutes until hot and bubbly. Serve over the hot cooked noodles.

Yield: 4 servings

HERSHEY'S CHOCOLATETOWN PIE

This recipe is from an old Hershey's recipe give-away.


9-inch unbaked pastry shell
1/2 cup butter or margarine, softened
2 eggs, beaten
2 tsps vanilla extract OR 2 tbsps bourbon
1 cup sugar
1/2 cup all-purpose flour
1 cup HERSHEY'S Semi-Sweet Chocolate Chips or Mini Chips
1 cup chopped pecans or walnuts
Festive Whipped Cream (optional, recipe follows)

Prepare pastry shell; set aside. Heat oven to 350 degrees.

In a small mixer bowl, cream butter; add eggs and vanilla or bourbon. Combine sugar and flour; add to the creamed mixture. Stir in chocolate chips and nuts; pour into the unbaked pastry shell. Bake 45 to 60 minutes or until golden. Cool about one hour; serve warm. Garnish with Festive Whipped Cream, if desired. Makes 8 to 10 servings.

FESTIVE WHIPPED CREAM:

In a small mixer bowl, combine 1/2 cup chilled whipping cream, 2 tablespoons confectioners' sugar and 1/4 teaspoon vanilla extract or 1 teaspoon bourbon. Beat mixture until stiff. Yield: about 1 cup topping.

Holiday Noodles

This is an old recipe from Reames Frozen Noodles. Mr. Reames was a personal friend of mine and he and his wife shared many recipes with me. Unfortunately, we lost Bill this year. But we will continue to enjoy his noodles forever. Thanks, Bill and Betty!

1/3 cup butter
1 cup thinly sliced celery
1/2 cup chopped onion
8 cups ready-to-serve chicken broth
1 pkg (16 oz) Reames Frozen Egg Noodles
1/2 tsp salt, if desired
1/4 tsp pepper
2 cups cubed cooked turkey (or chicken)
1/4 cup chopped fresh parsley
Parsley sprigs for garnish, if desired
1 tsp ground sage, optional

Heat butter in a Dutch oven over medium heat until melted. Add celery and onion; cook about 3 to 5 minutes or until tender; stirring occasionally. Add broth and bring to a boil. Stir in noodles, salt, and pepper. Simmer, uncovered, about 35 minutes or until the noodles are tender. Stir mixture occasionally during cooking. Stir in turkey and parsley; heat through. Garnish with parsley sprigs, if desired.
Add sage with salt and pepper, if desired.

Note: To thicken slightly, stir together 1 tablespoon flour and 1/4 cup cold water until smooth. Stir into turkey and noodles. Bring to a boil and cook about two minutes or until smooth and thickened, stirring constantly.

Monday, December 15, 2008

RAISIN APPLE PIE

This recipe is from an old grocery store give-away recipe fold-out. It is from some Lard Company. That tells you if has to be old. How long has it been since you saw something like that?

4 cups sliced tart cooking apples
1 cup raisins, plumped*
1/2 to 3/4 cup sugar (depending on sweetness of apples)
2 tbsp flour
1/4 tsp salt
1 tbsp lemon juice
1 tsp grated lemon peel
Pastry for a double-crust 9-inch pie
1 tbsp butter or margarine
1 tbsp milk

Combine apples and raisins. Mix sugar, flour and salt; add to apples and raisins. Add lemon juice and peel and mix well. Place the apple raisin mixture in a pastry lined 9-inch pie pan. Dot mixture with butter or margarine. Top with another pastry circle. Fold the bottom pastry over the edge of top pastry and crimp edges together to seal. Cut small slits in top pastry to allow pie to breathe. Brush top with milk and sprinkle lightly with sugar. Bake in a moderate oven, 375 degrees, for 45 to 50 minutes, until lightly browned and filling is bubbly.

*To plump raisins, cover with 1 cup boiling water and let stand for 10 minutes. Drain raisins thoroughly before using.

Sunday, December 14, 2008

REFRIGERATOR COOKIES

This recipe is from an old Pillsbury cookbook. It doesn't have a date but the original price on the front is .15. I would say the book is quite old!

2 1/4 cups sifted all-purpose flour
1 tsp baking powder
1/2 tsp salt
2/3 cup butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 tsp vanilla extract
3/4 cup finely chopped pecans

Sift together flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the butter, granulated sugar and brown sugar. Cream mixture well and add egg and vanilla; beat well. Blend the dry ingredients into the creamed mixture; mix thoroughly. Add in the pecans and mix in well. Divide the dough into two equal parts. Place each part on a sheet of waxed paper and shape into a roll 1 1/2-inches in diameter. Wrap in waxed paper and chill for several hours or overnight. Dough should be chilled thoroughly. To bake, preheat oven to 425 degrees, remove dough from the refrigerator and cut into slices about 1/8-inch thick. Place on ungreased baking sheets and bake in a hot oven of 425 degrees for 5 to 7 minutes.

VARIATIONS:
Chocolate Nut: Blend 2 squares of unsweetened melted chocolate in with the egg and vanilla. Bake at 400 degrees.

Coconut: Omit the nuts and blend 3/4 cup shredded coconut, chopped fine, in with the dry ingredients.

Orange-Nut: Add 1 tablespoon grated orange rind in with the nuts.

Lemon-Nut: Add 1 tablespoon grated lemon rind in with the nuts.

Spice: Sift 1 teaspoon Cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves in with the dry ingredients.

Saturday, December 13, 2008

CRANBERRY ORANGE BREAD

This is a 1970s recipe from Kraft Foods.

3 cups flour
3/4 cup sugar
1 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup 100% pure orange juice
1/2 cup Squeeze Parkay Margarine
2 eggs
1 1/4 cups cranberries, coarsely chopped
1/2 cup chopped nuts

Preheat oven to 350 degrees.

In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. Add orange juice, margaarine, and eggs; mix just until moistened. Stir in the cranberries and nuts. Pour batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean.

Friday, December 12, 2008

CHOCOLATE CHIP DATE CAKE

This recipe is from an old church cookbook.

1 cup chopped dates
1 1/2 cups boiling water
1 tsp baking soda
1/2 cup shortening
1 cup sugar
2 eggs, well beaten
1 1/4 cups + 3 tbsps all-purpose flour
1/4 tsp salt
1/3 tsp baking soda

Preheat oven to 350 degrees.

Place dates and 1 teaspoon baking soda in a mixing bowl. Pour boiling water over the dates. Set aside to cool. In a large mixing bowl, cream together the shortening and sugar. Beat eggs into the creamy sugar mixture. Add date mixture to the sugar mixture and mix well. Sift together the flour, salt, and 1/3 teaspoon baking soda. Add to the other ingredients and mix well. Pour into a greased 9 x 13-inch baking pan. Sprinkle with the topping recipe below.

TOPPING:

1 pkg (6-oz) chocolate chips
1/2 cup sugar
1/2 cup chopped nuts

Mix all ingredients together and sprinkle over the cake before baking. Bake in 350 degree oven for 35 to 40 minutes.

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.

CHOCOLATE CHERRY SQUARES

This recipe is from an old Hershey's Grocery Store "Give-Away" Pamplet.

1 cup all-purpose flour
1/3 cup butter or margarine
1/2 cup packed light brown sugar
1/2 cup chopped nuts
Filling (recipe below)
Red candied cherries, halved

Preheat oven to 350 degrees. In a large mixer bowl, combine the flour, butter or margarine, and brown sugar. Blend on low speed to form fine crumbs, about 2 to 3 minutes. Stir in the nuts. Reserve 3/4 of this crumb mixture for topping. Pat the remaining crumb mixture into an ungreased 9-inch square baking pan. Bake 10 minutes or until lightly browned. Meanwhile, prepare the Filling.

FILLING:

1 pkg (8 oz) cream cheese, softened
1/2 cup sugar
1/3 cup HERSHEY'S Cocoa
1/4 cup milk
1 egg
1/4 tsp vanilla extract
1/4 cup chopped red candied cherries

In a small mixer bowl, combine the cream cheese and sugar beating until fluffy. Add cocoa, milk, egg, and vanilla; beat until smooth. Fold in cherries. Spread mixture over the warm crust. Sprinkle with the reserved crumb mixture. Garnish with the cherry halves. Return to the oven and bake for 25 minutes or until lightly browned. Cool before cutting into squares. Store, covered, in the refrigerator.

Thursday, December 11, 2008

BUTTER CARAMELS

This recipe for old-fashion butter caramels is from an old church cookbook.

1 quart heavy cream
1 lb butter
4 cups granulated sugar
3 1/2 cups white corn syrup
1 lb pecan halves
vanilla

In a heavy saucepan, combine heavy cream, butter, sugar, and corn syrup. Bring to a gentle boil and boil without stirring until a firm ball forms in cold water (this will take an hour or so). Remove pan from the heat and add nuts and some vanilla to taste. Mix well. Pour into a cookie sheet that has sides. Let stand overnight. Cut into pieces and wrap in waxed paper.

MS. NINA'S SOUR CREAM CHOCOLATE CAKE

2 cups sugar
1 cup sour cream
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup cocoa
1 1/4 tsps baking soda
1/2 tsp salt
1 cup boiling water

Preheat oven to 350 degrees.

Mix sugar, sour cream,eggs, and vanilla together; mix well. Sift the flour, cocoa, baking soda, and salt together and add to the sugar mixture. After both mixtures are well blended, pour in the boiling water. Stir together to mix well. Pour into a greased 9 x 13-inch pan. Bake at 350 degrees for 30 to 35 minutes.

Wednesday, December 10, 2008

PUMPKIN PECAN BREAD

This is a recipe that came in an old mailing from the American Heart Association many years ago.

3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsps salt
1 1/2 tsps cinnamon
1 tsp nutmeg
1 cup sugar
1 cup oil
4 eggs or egg substitutes (or 8 egg whites)
2/3 cup water
2 cups canned pumpkin
1 cup chopped pecans

Sift together the flour, soda, salt, cinnamon, and nutmeg. Add sugar to flour mixture and mix thoroughly. Make a well in the center of the dry ingredients and add all at once the following ingredients: oil, eggs, water and pumpkin. Mix well then add in the pecans. Pour batter into 4 8x4-inch loaf pans, filling each pan about half full. Bake at 350 degrees for one hour or until a wooden toothpick inserted in the center of the loaf comes out clean.


Yield: 4 loaves 1/16 of a loaf equals approximately 85 calories

BARBECUED PORK STEAKS

This recipe is from an old pamplet from the National Pork Producers Council.

4 pork blade steaks, cut 1 to 1 1/4-inches thick
1/2 cup bottled barbecue sauce (your choice)
1/3 cup honey
1 tbsp Worcestershire sauce
1 tsp garlic salt
1/2 tsp prepared mustard

Pound steaks with a meat mallet. For sauce, in a small bowl combine the barbecue sauce, honey, Worcestershire sauce, garlic salt and prepared mustard; mix together well.

Place steaks on grill about 4-inchs above slow coals.* Cook about 20 minutes on each side. Brush steaks with sauce and continue cooking 10 to 20 minutes more, turning occasionally and brushing with more sauce.

Yield: 4 servings

Note: In today's modern kitchen many cooks now have indoor grills. Adjust cooking instructions to your grill.

Tuesday, December 9, 2008

MACADAMIA NUT FUDGE

This recipe is from the "Christmas Recipes" section of an old Indiana newspaper.

3 cups crushed macadamia nuts*, divided
4 1/2 cups granulated sugar
1/2 cup sweet butter
1 can (12-13-oz)evaporated milk
12-oz German Sweet Chocolate Squares, chopped
1 pkg (12-oz) semisweet chocolate chips
1 jar (7-oz) marshmallow creme
1 tsp salt (omit if using salted nuts)
2 tsp vanilla extract

*To crush macadamia nuts, place in a plastic zip top bag and pound with a mallet or rolling pin.

Grease two 9-inch square pans or line them with waxed paper. Combine sugar, butter, and milk in a heavy saucepan. Bring to a gentle boil. Cook for 5 minutes, stirring constantly. Remove from the heat and add the remaining ingredients except for 1 cup of the nuts. Beat to mix well. Pour fudge into prepared pans; sprinkle the remaining nuts over the top of the fudge. Using the back of a large spoon, press nuts lighly into fudge. Chill until firm. Cut into squares.

Note: Toasted pecans are a good substitute for Macadamia nuts, if you prefer pecans.

Yield: Approximately 5 pounds

DATE PECAN BALL COOKIES

This recipe was cut from some type of old box. I would imagine it was a box of dates,however, I can't say for sure.

1 cup butter, softened
1/2 cup sugar
2 tsp vanilla
2 cups sifted flour
2 cups ground pecans
1 cup whole date, cut up

Cream butter and sugar together. Add vanilla to sugar mixture and stir to mix in. Add the flour and mix well. Fold the pecans and dates into the mixture. Using a teaspoon, take dough into your hands and roll into balls. Refrigerate balls for 1 to 2 hours. Bake balls in a preheated 350 degree oven on a greased cookie sheet for approximately 20 minutes. Remove cookies from pan and roll into powdered sugar. After cookies have cooled, sprinkle more powdered sugar over them.

Saturday, December 6, 2008

BLUE RIBBON HAM CASSEROLE

I believe, but cannot say for sure, that this recipe was cut from the back of a Parkay Margarine package.

1/4 cup chopped green bell pepper
1/4 cup chopped onion
1 tbsp Parkey margarine
1/2 lb Velveeta pasteurized process cheese spread, cubed
1/4 cup milk
3 cups chopped cooked potatoes
3/4 cup chopped ham
1/4 tsp salt

Saute green pepper and onion in margarine. Add process cheese spread and milk; stir until completely melted. Add remaining ingredients; mix well. Heat, stirring constantly, until bubbly and heated through. 4 to 6 servings

TURKEY AND DRESSING SKILLET DINNER

This recipe is on an old, yellowed, torn newpaper clipping titled 'The Cook's Corner'.

1/3 cup butter or margarine
1/2 cup shredded carrots
1/3 cup chopped onion
1 pkg. (8-oz) cornbread stuffing mix
2 cups chopped or shredded turkey
1 can (10 1/2-oz) condensed cream of chicken soup
1 cup water
1 tsp poultry seasoning
1 1/2 tsps parsley flakes

In a large skillet, melt butter or margarine over medium-low heat. Add carrots and onion; saute until carrots are tender. Reduce heat to low. Stir in the stuffing mix and the turkey. In a medium mixing bowl, combine the soup, water, and poutry seasoning; mix with a fork or wire whisk to blend. Add the soup mixture to the skillet and stir to mix well. Heat through, uncovered, for about 10 to 15 minutes, stirring occasionally until done. Reduce heat to lowest setting to keep warm for serving as this dish is best served warm.

Note: One package of herb seasoned stuffing mix can be substituted for the cornbread stuffing mix. Omit the poultry seasoning.

ZUCCHINI CHEESE CASSEROLE

This recipe is an old newspaper clipping--I have no idea what newspaper.

1 1/2 qts (6 cups) peeled, seeded, diced zucchini
2 eggs, beaten
1/4 cup evaporated milk
3/4 cup Ritz style cracker crumbs
6 tbsp melted butter or margarine
8-oz pkg shredded cheddar cheese

Preheat oven to 325 degrees.

Mix together all ingredients except one-half of the cheese. Pour mixture into a 9-inch square baking dish that has been lightly greased. Top with the remaining cheese. Bake at 325 degrees for 45 minutes or until zucchini is tender and casserole is bubbly.

Friday, December 5, 2008

MAGIC COOKIE BARS

I know I have been making this recipe for my family for forty years. I hadn't even thought of it as an old recipe until I ran across it in my late mother's recipe files and realized how long I had been making it. These are excellent and make a perfect dessert for the office, church or other "pitch-ins", or just to please your family. My family enjoys them made with chocolate chips or butterscotch chips. I'm sure they would be good with toffee chips, peanut butter chips, etc. Try making them with your family's favorite chips. They are sure to please!

1/2 cup margarine
1 1/2 cups graham cracker crumbs
1 can (14 oz) sweetened condensed milk
1 pkg (6 oz)semi-sweet chocolate chips (or any flavor)
1 can (3 oz)flaked coconut (or 1 1/3 cups)
1 cup chopped nuts (I prefer pecans)

Preheat oven to 350 degrees for a metal pan or 325 degrees for a glass pan.

In a 9x13-inch baking pan, melt margarine in the oven. Remove from oven and sprinkle graham cracker crumbs over the margarine. Pour sweetened condensed milk evenly over the cracker crumbs and butter. Top with the chips, coconut, and nuts. Press down lightly, using a large spatula or the back of a large spoon. Bake for 15 to 20 minutes or until lightly browned. Cool. Cut into bars. To store, cover loosely and store at room temperature.


MAKE WAY AHEAD FROZEN SALAD

This salad recipe is from an old rural farm newsletter. It is a perfect "make ahead" salad for holidays and other busy times as it requires freezing and can be kept for weeks in the freezer. That makes it a great dish to keep in the freezer to pull out when a dish is needed unexpectedly.

2 (8 oz. each) pkgs cream cheese
1 cup sugar
Mix together well.

In another bowl, mix together the following ingredients:
1 cup drained crushed pineapple
1 cup maraschino cherries
1 cup chopped pecans
1 cup drained fruit cocktail
1 cup miniature marshmallows
Mix well. Add to the first mixture. Fold in one large container frozen whipped topping, thawed. Pour into a large freezer-safe dish, cover tightly and freeze. Set out of freezer a few minutes before serving. Keeps a long time in the freezer.

Yield: 12-14 servings

Thursday, December 4, 2008

SAUSAGE OVEN PANCAKE

This recipe clipping appears to have been cut from some type of community-type newsletter. Otherwise, I have no idea where it came from. It was in my late mother's recipe collection.

8-oz pkg brown 'n serve type sausage links
1 cup pancake mix
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup milk
1 egg
1/2 cup chopped apple

Preheat oven to 450 degrees.

Brown sausages according to the package directions. In a mixing bowl, combine pancake mix, cinnamon, nutmeg, milk and egg. Mix the batter until smooth. Lightly toss apple in mixture. Pour into a well-greased 10x6x1 1/2-inch baking dish. Arrange sausages on top. Bake at 450 degrees for 20 minutes. Serve hot with maple syrup.

Yield: 5 servings

Wednesday, December 3, 2008

PINK FLANNEL HASH

This old recipe was a clipping I found in a box of my late mother's recipes. I have no idea where this clipping originated.

1/3 cup butter or margarine
1 cup chopped onion (1 large)
2 cups finely chopped red bell pepper
1/2 tsp Tabasco sauce
2 cups Idaho frozen southern style hash brown potatoes
1 can (6 1/2-7 oz) tuna, drained and flaked
4 eggs

In a large shillet melt butter; saute the onions and peppers until crisp tender. Stir in Tabasco sauce and potatoes. Cook over medium heat, stirring often, until potatoes are tender and golden (about 15 minutes). Stir in tuna. Make four wells in potato mixture; break one egg into each well. Cover and cook 3 to 4 minutes or until eggs are set. Garnish with fresh parsley.

Yield: 4 servings.

Monday, December 1, 2008

PINEAPPLE SALAD

This recipe is from an old grocery store recipe give away.

1/4 cup chopped almonds
1/4 cup mayonnaise
1 tsp lemon juice
1 pineapple, cubed

Combine all ingredients and toss lightly. Serve chilled on lettuce leaves.

Sunday, November 30, 2008

SPARERIBS-CABBAGE 'N KRAUT

This recipe came with my mother's first CROCK-POT many years ago.

3 to 4 lb lean pork spareribs, cut into serving size pieces
salt to taste
pepper to taste
1 small can sauerkraut
1/2 small head of cabbage, thinly sliced
1 large onion, thinly sliced
1 apple, quartered, cored, and sliced
1 tsp caraway seeds or dill weed
1 cup water
1 tsp salt

Sprinkle spareribs with salt and pepper to taste. Brown spareribs for 30 minutes in a heavy skillet or broiler pan. Put alternate layers of spareribs, sauerkraut, cabbage, onion,and apple in CROCK-POT. Add caraway seeds or dill weed to the water and pour over all. Cover and set to Low for 6 to 8 hours or high for 4 to 5 hours. Stir several times during the cooking process if using the high setting.

Saturday, November 29, 2008

APPLE RAISIN HERB STUFFING & TURKEY

This recipe is from a rural Midwestern Electrical Co-op Newsletter.

12-14 lb turkey, thawed
8 cups dried bread cubes (10-13 slices of bread)
3 cups Granny Smith apples, cored and chopped
3/4 cup golden raisins
1/3 cup chopped onion
1/3 cup chopped fresh parsley
1 1/2 tsp rubbed sage
1 tsp dried thyme
1 tsp dried rosemary
1 cup chicken broth
6 tbsp margarine, melted

Combine bread cubes, apples, raisins, onion, parsley and herbs. Add broth and margarine. Toss to mix. Stuff seasoned turkey and roast according to turkey package directions.

Friday, November 28, 2008

TURKEY-RICE CASSEROLE

This recipe is from an old Southern Indiana Electric Co-op Newsletter.

2 cans cream of mushroom soup
1 can evaporated milk
2 cups diced or shredded turkey (or chicken would be fine)
1 cup processed, pasteurized cheese, cubed
2 cups frozen broccoli
4 cups cooked rice (any style)
Season to taste with the following spices:
salt
pepper
garlic powder
onion powder or dried onion flakes

Preheat oven to 350 degrees. In a medium saucepan, heat soups, milk, turkey, cheese, and broccoli. Stir often. Add seasonings. Butter a baking dish and spoon rice into the prepared dish. Pour the sauce over the rice and gently mix together. Bake 20 minutes or until bubbly.

HERSHEY'S COCOA BUNDT CAKE

This recipe was in an old Hershey's recipe give-away.

1 2/3 cups all-purpose flour
1 1/2 cups sugar
1/2 cup Hershey's cocoa
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 eggs
1/2 cup shortening
1 1/2 cups buttermilk or sour milk*
1 tsp vanilla extract
Chocolate Glaze (recipe below)

Heat oven to 350 degrees. Generously grease and flour a 12-cup Bundt pan. In the large mixer bowl, blend flour, sugar, dodoa, baking soda, baking powder, and salt; add remaining ingredients except chocolate glaze. Beat on low speed for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour batter into prepared Bundt pan. Bake for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan and place on a wire rack to cool completely. Drizzle with the chocolate glaze.

Yield: 12 to 16 servings

*If you don't have buttermilk, you can use 1 1/2 tablespoons vinegar plus milk to equal 1 1/2 cups. Allow to sit for a couple of minutes before using.

Chocolate Glaze:

1/4 cup sugar
1/4 cup water
1 cup Hershey's Semi-Sweet Chocolate Chips or Mini-Chips

In a small saucepan, bring water and sugar to a rolling boil, stirring until the sugar is dissolved. Remove pan from heat. Immediately add the chocolate chips. Stir mixture with a wire whisk until the chips are melted and the mixture is smooth. Cool until slightly thickened. Drizzle over top of cake.

Note: For a pretty presentation, add a few chopped pecans around the top of the cake over the glaze.

AUNT BARBARA'S CHOCOLATE CHIP BARS

This recipe was cut from a 1970s egg carton.

1 cup sugar
1 cup brown sugar
3 large eggs
1 cup vegetable oil
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
1 tsp vanilla
1 cup chopped pecans, optional

Mix sugar, brown sugar, eggs, and vegetable oil together in a large mixing bowl. Add the flour, bakings soda, baking powder, and salt. Mix to blend well. Add chocolate chips, vanilla, and pecans, if desired. Stir to mix in well. Pour into a greased and floured 2-inch deep 9x13-inch pan. Bake in a 350 degree oven for 35 to 40 minutes. Cool one hour before cutting into bars.

Wednesday, November 26, 2008

PENUCHE

This old fashioned candy recipe is from an old church cookbook.

4 1/2 cups brown sugar
1 cup evaporated milk
1/4 lb butter or margarine
1/4 tsp salt
1 tsp vanilla
2 cups chopped nut meats

Cook brown sugar, milk, butter or margarine, and salt, stirring until the sugar is dissolved. Cook at medium heat to the soft ball stage. Remove from the heat; cool. Add vanilla and nut meats. Beat till thick. Pour into a buttered pan and when cool, cut into squares.

Makes 3 pounds.

OLD FASHION GINGERBREAD

2 eggs
1 cup sugar
1/2 cup shortening
1 cup molasses
1/2 cup sour milk with 1 tsp soda*
2 1/4 cups flour
1 tsp baking powder
1 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 1/2 tsp ginger
1 cup hot water or hot coffee

Preheat oven to 350 degrees.

Mix eggs, sugar, shortening, molasses, and milk thoroughly. Add flour, baking powder, salt, cloves, cinnamon, and ginger. Mix into sugar mixture; mix well. Add the hot water or coffee; blend thoroughly. Grease and lightly flour a 9 x 13-inch baking pan. Pour batter into prepared pan and bake at 350 degrees for 40 to 45 minutes. Serves 18.

*Sour milk is buttermilk

Tuesday, November 25, 2008

RHEA LOU'S BANANA CAKE

This recipe was found in an old church cookbook.

1/2 cup shortening
1 1/2 cups sugar
2 large eggs
2 cups flour
1/4 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1/4 cup buttermilk
4 ripe bananas
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

In a large mixing bowl, cream shortening and sugar together. Add eggs to mixture and mix until creamy. Mash bananas with a fork and add to the creamy mixture. Add buttermilk and mix well. Sift together the flour, baking powder, baking soda, and salt. Gradually add to the creamy mixture, beating well after each addition. Stir in chopped walnuts. Grease and lightly flour a 13 x 9 x 2-inch baking pan. Pour batter into prepared pan and bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

BANANA CAKE FROSTING

2 cups confectioners' sugar
2 tbsps butter
6-oz cream cheese
3 tbsp milk
1 tsp vanilla flavoring

In a mixing bowl, beat together the butter and cream cheese. Add confectioners' sugar and mix. Add milk to thin to spreading consistency. Stir in vanilla and mix well. Frost cake.

Monday, November 24, 2008

JIFFY CORN CASSEROLE

1 egg
1 stick oleo
1 can whole kernel corn, juice and all
1 can creamed style corn
1 Jiffy cornbread mix
8-oz sour cream

In a large mixing bowl, mix all ingredients together. Pour into a greased casserole dish and bake at 350 degrees for one hour.

Saturday, November 22, 2008

MOLDED EGG SALAD

8 hard-cooked eggs, coarsely chopped
1 cup minced celery
1/4 cup salad dressing
1 tsp Worcestershire sauce
1 tbsp lemon juice
1 tbsp finely minced onion
salt and pepper to taste
6 thick tomato slices
salad greens
paprika

Combine eggs, celery, dressing, Worcestershire sauce, lemon juice, onion, salt and pepper; mix well. If mixture is too dry, add a little more salad dressing. Chill. When ready to serve, place tomato slices on a bed of salad greens. Using a small ice cream scoop, place a scoop of the egg mixture in the center of each tomato slice. Sprinkle with paprika. Garnish with celery curls and additional seasoning, if desired. Serves 6.

SOUR CREAM SUGAR COOKIES

1 cup shortening
3 cups sugar
2 eggs
1 cup sour cream
1 tsp soda
5 1/2 to 6 cups flour
4 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees.

Cream shortening. Add sugar and continue creaming until light. Add eggs and sour cream and beat. Sift the dry ingredients together and add to the shortening-sugar-egg-cream mixture. Form dough into walnut sized balls and roll in granulated sugar. Place on greased cookie sheet and flatten with the bottom of a glass. Bake in 350 degree oven for 10 to 15 minutes.

NOTE: For holidays, use tiny drops of liquid food coloring in the sugar before rolling the dough balls in it. Red and green coloring is perfect for Christmas, orange for Halloween, orange and brown for Thanksgiving, pastels for Easter, red for Valentine's Day, etc.

OLD FASHION NEVER FAIL CAKE

1 cup sugar
1/2 cup butter or lard
1 egg
3 tbsp cocoa
3/4 cup sweet milk*
1/2 cup boiling water
1 tsp soda
1 rounding cup flour
1 tsp vanilla

Preheat oven to 350 degrees.

Cream sugar and butter, add unbeaten egg and beat. Add cocoa to egg mixture, blend well. Add flour and milk alternately. Last add hot water with soda dissolved in it. Mix in vanilla. (Batter will be thin.) Pour into a 9x13-inch prepared baking pan. Bake 35 to 40minutes at 350 degrees. Frost with your favorite frosting.

*This is regular milk; not sweetened condensed milk. The old-timers referred to regular milk as sweet milk vs buttermilk.

Wednesday, November 19, 2008

PUMPKIN PIE SQUARES

This recipe is from an old church cookbook from the Midwestern United States.

1 cup sifted flour
1/2 cup quick rolled oats
1/2 cup brown sugar
1/2 cup butter
2 cups pumpkin
1 can (13 1/2 oz) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp ginger

Preheat oven to 350 degrees.

Using an electric mixer, blend flour, oats, brown sugar, and butter until crumbly. Press mixture into the bottom of a 9x13-inch pan. Bake 15 minutes. In a large mixing bowl, mix the pumpkin, milk, eggs, sugar, salt, cinnamon, cloves, and ginger together until well blended. Pour the mixture over the baked crust. Return to oven and bake for 40 minutes. Make the topping below and sprinkle over the pumpkin mixture for the last twenty minutes of the baking time.

TOPPING: Mix together 1/2 cup chopped pecans, 1/2 cup brown sugar, and 2 teaspoons butter until crumbly. Sprinkle over pumpkin mixture as stated above.

FROZEN CRANBERRY DESSERT

1 pkg cranberries, ground (redder if frozen when ground
2 cups sugar
1 No. 2 can pineapple, crushed, drained
1 lb marshmallows, cut-up
1 pint whipped cream

Mix cranberries and sugar together in one bowl. In another bowl, mix pineapple and marshmallows. Let mixtures sit in the two bowls overnight. Mix both mixtures together with 1 pint of whipped cream in the morning. Chill and eat or freeze and eat. Use two large bowls.

Old Fashion Pumpkin Bars

This recipe is from a 1970s church cookbook.

1 cup oil
2 cups sugar
2 cups pumpkin
4 eggs
2 cups flour
2 tsp baking powder
1 tsp soda
1/2 tsp salt
2 tsp cinnamon

Preheat oven to 350 degrees.

Beat oil, sugar, pumpkin and eggs together until well blended. Combine flour, baking powder, soda, salt, and cinnamon together in a sifter. Sift mixture into the pumpkin mixture. Blend well. Grease a jelly roll pan and pour batter into prepared pan. Bake at 350 degrees for 20 to 25 minutes. Frost with a powdered sugar frosting or a cream cheese frosting, if desired.

CHICKEN AND FISH GUMBO

This recipe was on a very old almost crumbly newspaper clipping. I have no idea of its origins.

2 tbso vegetable oil
3 lbs chicken pieces
1 cup chopped onion
2 garlic cloves, minced
1/3 cup flour
1 1/2 cups water
1/2 cup unsalted chicken broth
2 1/2 tsp thyme leaves, crushed
1/2 lb fresh mushrooms, sliced
2 green bell peppers, chopped
4 tsp lemon juice
1 1/2 lbs cod fillets, cut into 1-inch pieces
1 lb tomatoes, chopped
1 1/2 tbsp Worcestershire sauce
1 1/2 tsp paprika
Fluffy cooked rice

In a large saucepot, heat oil until hot. Add chicken and brown on all sides. Remove chicken from pot. Put onion and garlic in pot; saute until tender, about three minutes. Add flour; cook and stir until well blended. Gradually add water and chicken broth, stirring frequently, until thickened; about two minutes. Return chicken to the pot along with the thyme; bring to a boil. Cover pan and reduce heat to simmer. Simmer until chicken is almost tender, about 45 minutes. Add mushrooms, bell pepper and lemon juice; continue to simmer, covered, for ten minutes. Add fish, tomatoes, Worcestershire sauce and paprika; continue to simmer, covered, until chicken, fish, and vegetables are tender; about five minutes. Serve over rice.

Yields about 8 servings.

Tuesday, November 18, 2008

TURKEY AND COUNTRY SAUSAGE CORN BREAD STUFFING

2 cups celery slices
1 cup chopped onion
1/4 cup butter or margarine, melted
1 8 or 9-inch square pan of cornbread, crumbled
6 cups soft bread cubes
1 lb pork sausage, crumbled, cooked, drained
1/2 to 1 tsp sage, according to taste
10 1/2 oz can condensed chicken broth
3/4 cup water
2 eggs, beaten
12 to 16 lb turkey, if desired

In small skillet, saute celery and onion in butter until tender. In a large mixing bowl, combine celery mixture, cornbread, bread cubes, sausage and sage; mix together well. Add broth, water and eggs; toss lightly until bread is thoroughly moistened. Add 1/2 cup more water if you desire a more moist dressing. Lightly spoon stuffing into body cavity and neck region of turkey. Truss and roast according to turkey roasting directions. Makes enough stuffing for one 12 to 16 lb turkey. Place any leftover stuffing in a buttered casserole dish. Cover and bake the last 35 to 40 minutes of the turkey roasting. If you do not want to stuff a turkey, put the stuffing into a large baking dish and bake 35 to 4o minutes at 350 degrees.

MOM'S APPLE DUMPLINGS

DOUGH:
2 cups self-rising flour
1/2 cup shortening
3/4 cup milk
FILLING:
5 cups chopped apples
1 cup sugar
1 tsp cinnamon
SYRUP:
2/3 cup butter
1 1/2 cup sugar
1 1/2 cup boiling water

Make dough by cutting shortening into the flour until crumbly. Add milk and blend to make a dough. Roll out dough on a lightly floured surface with a lightly floured rolling pin. Roll into a rectangle.

To make filling, In a mixing bowl, put apple sugar, and cinnamon. Stir to mix well.
Spread dough down the center of the dough. Roll up sides to make a roll. Cut into medium thick slices and place in a lightly greased baking pan.

To make syrup, bring water to a boil in saucepan. Add butter and sugar and return to a boil. Pour syrup over dumplings. Bake approximately 1 hour at 375 degrees.

DOMINO'S NO COOK CANDY

This is an old recipe from the back of a 60s or 70s DOMINO POWDERED SUGAR box.

1 lb Donino Confectioners 10-X Powdered Sugar
1/3 cup butter or margarine, softened
1/4 tsp salt
1 tsp vanilla extract
1/3 cup light corn syrup

Mix all ingredients together until well blended. Put on board and knead until perfectly smooth and satiny. Tint with food color if desired. Shape and use as desired in making any of the following candies:

NUT SQUARES OR DIAMONDS: Knead 1/2 cup toasted chopped almonds, filberts, hickory nuts, butternuts, pecans, or walnuts into fondant. Substitute almond extract for the vanilla extract. Roll out fondant 1/3-inch thick. Cut into small squares or diamonds. Let dry and store pieces in airtight container.

MINTS: Omit vanilla and add a few drops oil or extract of peppermint or wintergreen. Tint green or pink. Shape into 3/4 inch balls and flatten into patties with a fork. Let dry and store in airtight container.

MINT COOKIES

This recipe was passed out at a Christmas Open House at a local flower shop in Southern Indiana years ago. These cookies are very simple and they will remind you of the "Girl Scout" Mint Cookies.

Melt 1 pound semisweet chocolate coating. Add 6 drops of oil of peppermint flavoring and mix well to blend. Dip Ritz crackers till well coated and place them on a waxed paper lined cookie sheet to set. Store in an airtight container and keep in a cool place until ready to serve.

Monday, November 17, 2008

GERMAN APPLE CAKE

This recipe is said to be from an old church cookbook. I have no way to trace its origins.

2 large or 3 small eggs
1 cup salad oil (butter flavored)
2 cups sugar
1 tsp vanilla
2 tsp cinnamon
2 cups sifted flour
1 tsp baking soda
1/2 tsp salt
4 cups thinly sliced apples
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

Beat eggs well, then add oil. Continue to beat while adding 2 cups sugar. Add vanilla and the sifted dry ingredients, mix well. Add the thinly sliced apples and walnuts. Pour into a 9x13-inch baking pan that has been greased and lightly floured. Bake 40 to 60 minutes until done.

ICING:
2 small packages of cream cheese
2 tbsp melted butter
1 tsp vanilla
1/2 cup powdered sugar.

Mix all ingredients well with an electric mixer. If too than, add powdered sugar until of the right consistency to spread. Sprinkle with chopped walnuts, if desired.

Sunday, November 16, 2008

BITTERSWEET CHOCOLATE CAKE

1 1/2 cups cake flour
1 1/2 cups sugar
1 cup buttermilk
1/3 cup shortening
3 egg whites
3 squares unsweetened chocolate, melted
1 tsp baking soda
1 tsp salt

Preheat oven to 350 degrees.

Grease and flour two 8-inch round cake pans. Into a large mixing bowl measure all ingredients; mix with electric mixer at low speed, beat until well mixed, constantly scraping bowl. Beat at high speed for 5 minutes, occasionally scraping bowl. Pour batter into pans and bake 30 to 35 minutes. Cool layers in pans on wire racks for 10minutes. Remove cakes from pans and cool completely on wire racks. Frost with your favorite frosting.

VINEGAR SALAD

2 tomatoes, chunked
1 cucumber, thinly sliced
1 onion, sliced and separated into rings
1 can French style green beans, drained
1 cup vinegar
2 cups water
1/2 cup sugar

Combine vinegar, water, and sugar in a saucepan. Bring the mixture to a boil; remove from heat and allow to cool. Toss tomatoes, cucumber, onion, and green beans together. Pour liquid mixture over vegetables. Seal and marinate in the refrigerator for several hours.

BBQ CHICKEN

This is an old recipe from a former grocery store in Southern Indiana.

4 chicken breasts skinned
1 cup catsup
1/2 cup water
1/4 cup lemon juice
1/4 cup vinegar
2 tbsp Worcestershire sauce
4 tbsp onion powder

Combine catsup, water, lemon juice, vinegar, Worcestershire sauce, and onion powder in a small saucepan. Bring to a boil over medium heat. Grill chicken, bone side down about 20 minutes. Begin brushing chicken with sauce. Turn chicken and continue brushing. Grill 20 minutes more. Keep brushing chicken and cook until chicken juices run clear and chicken is done.

Friday, November 14, 2008

DUTCH MOCHA CHOCOLATE CAKE

I found this recipe in an old church cookbook from Waterloo, Iowa. It is a good chocolate cake.

3 cups sifted cake flour
1 tsp baking soda
3/4 cup cococa
2 3/4 cups sugar
1/2 tsp salt
1 cup hot coffee
1 cup sweet butter
1 cup sour cream
2 tsp vanilla
5 egg whites

Preheat oven to 350 degrees.

Thoroughly grease three 9-inch cake pans. Combine flour, baking soda, and salt together and sift three times. Combine cocoa, 1/2 cup of the sugar, and coffee. Cool. Cream butter and 1 1/2 cups of the sugar until light and fluffy. Add cocoa mixture, sour cream, and vanilla. Add flour mixture, stirring until smooth. Beat egg whites with remaining sugar until stiff. Fold into the batter. Pour batter into pans and bake for 30 minutes. Cool and remove from pans. Frost with your favorite frosting.

POTATO SOUP

This recipe is another grocery store give-away recipe.

6 med potatoes, peeled and cubed
1 small onion, chopped
1 stalk celery, chopped
1 tsp seasoned salt
Dash of pepper
1 tbsp parsley flakes
4 cups water
2 cups milk
3 tbsp margarine

Combine first seven ingredients in pot and bring to a boil. Cook for 20-25 minutes until potatoes are tender. Reduce heat and add milk and margarine. Cook until heated through. Serve hot.

QUICK AND EASY STIR FRY PORK

This is a recipe from an old grocery store give-away card. This was an old midwestern grocery store.

1 lb pork, sliced thin
2 tbsp oil
1 cup chopped celery
1 cup chopped onion
3 tbsp soy sauce
1/2 lb bean sprouts
Brown pork in oil. Add celery, onion, and soy sauce. Stir fry 3 minutes. Add bean sprouts and stir fry an additional 2 minutes. Serve hot.

Thursday, November 13, 2008

LIST OF OLD TIME SAYINGS

This is a list of some old-time sayings I have gathered from old cookbooks. Hope you will enjoy them.

Willingness without action is like a cloud without rain; there may be lots of thunder and lightening but no parched ground is watered.

Too little to save, Too much to dump. That's what makes the housewife plump.

"A smile is a light in the window of the face by which the heart signifies it is at home and waiting. A face that cannot smile is like a bulb that cannot blossom." Henry Ward Beecher

You find yourself refreshed by the presence of cheerful people. Why not make earnest effort to confer that pleasure on others?

"Whatever is set before you eat, asking no questions for conscience sake." 1 Cor. 10:37

Be grateful for your doors of opportunity--and for the friends who oil the hinges.

I set out to find a friend, but couldn't find one; I set out to be a friend, and friends were everywhere.

"We may live without poetry, music and art,
We may live without conscience, and live without heart;
We may live without friend, we may live without books;
But civilized man cannot live without cooks."

"He may live without books--what is knowledge but grieving?
He may live without hope--what is hope but deceiving?
He may live without love--what is passion but pining?
But where is the man that can live without dining?"
By Owen Meredith

There is no indigestion worse than that of trying to eat your own words.

We do not know how inexpensive the seeds of happiness are or we should scatter them oftener.

Little acts of kindness are stowed away in the heart like bags of lavender in a drawer to sweeten every object around them.

Strive always to be like a good watch--open face, busy hands, pure gold, week regulated, full of good works.

Wednesday, November 12, 2008

Old Fashion Recipe for Turkey with Apricot Cornbread Stuffing

This turkey and stuffing recipe is from a November 1975 issue of "The Workbasket" Magazine.

1 cup butter or margarine
1 1/2 cups chopped onion
2 cups chopped celery
Salt and Pepper
1 can (30 oz) apricot halves
1 can (6 oz) pecans, toasted
water (about 1/3 cup)
1 recipe cooked cornbread
12 to 14 lb turkey
melted butter or margarine
1/4 cup turkey drippings
1/4 cup flour
1 1/2 cups chicken broth
crisp parsley

On day before serving or same day, melt butter or margarine in a large skillet; add onion and celery and saute until celery is tender and onion is golden brown. Stir in 1 1/2 teaspoons salt and 1/4 teaspoon pepper. (Refrigerate if making a day ahead.) Dice drained apricots (save 1/2 cup syrup for gravy) and chop pecans; place in very large bowl with onion mixture and cornbread. Toss lightly until combined. Gradually add water until stuffing is moistened.

Lightly pack stuffing into neck and body cavaties of turkey; fasten opening with heavy thread or poultry pins. (Bake any unused stuffing in a casserole dish that has been greased. Bake covered.) Brush turkey with the melted butter. Bake at 325 degrees for 4 to 4 1/2 hours or until done. (meat thermometer inserted in thickest part of turkey should read 185 degrees) Bake turkey occasionally with the drippings as it bakes. All turkey to cool 20 minutes before slicing.

You can make the following gravy to serve with the turkey. Pour off all but 1/4 cup of the drippings from the roasting pan. Blend in flour. Gradually stir in 1/2 cup reserved apricot syrup and chicken broth. Bring mixture to a boil, stirring constantly. Boil for 1 minute. Strain gravy and season to taste with salt and pepper. Place turkey on serving platter, surround with parsley leaves. Garnish with dried apricots, if desired.

Note: I like to sprinkle some poultry seasoning on my turkey before brushing with butter.

Monday, November 10, 2008

CARMEL APPLE WALNUT SQUARES

I believe this recipe was cut from a magazine advertisement for Borden's Eagle Brand Milk.

1 3/4 cups unsifted flour
1 cup quick cooking oats
1/2 cup firmly packed brown sugar
1/2 tsp baking soda
1/2 tsp salt
1 cup cold margarine or butter
1 cup chopped walnuts
20 caramels, unwrapped
1 (14-oz) can Borden's Eagle Brand Sweetened Condensed Milk
1 (21-oz) can apple pie filling

Preheat oven to 375 degrees. In large bowl, combine flour, oats, sugar, baking soda, and salt; cut in margarine until crumbly. Reserving 1 1/2 cups of crumb mixture, press remainder on bottom of 13x9-inch baking pan. Bake 15 minutes. Add walnuts to remaining crumb mixture. In a heavy saucepan, over low heat, melt caramels with milk; stirring until smooth. Spoon apple filling over prepared crust; top with caramel mixture then reserved crumb mixture. Bake 20 minutes or until set. Cool. Best served warm with ice cream!

Sunday, November 9, 2008

TURKEY SUPPER RING

I found this recipe in an old 1975 magazine but just because it's old doesn't mean it isn't good!

4 tbsp flour
2 cups milk
4 tbsp butter

Melt the butter in a medium hot skillet. Add the flour and milk, cook until smooth.

2 cups diced leftover turkey
3 bouillon cubes
1 can fried Chinese noodles
1 cup mayonnaise
1/2 cup slivered blanched almonds

Blend the above ingredients together with the butter mixture. Bake in a greased ring pan or ovenproof mold at 350 degrees for 60 minutes or until done. Remove from pan and fill center with cooked vegetables.

Saturday, November 8, 2008

APPLE SPICE CAKE

This is an old newspaper clipping from the Bedford Daily Times Mail of Bedford, Indiana. The clipping doesn't say but I imagine the recipe was in an "Appleacres" ad. Appleacres is a local business there that specializes in apples.

Mix together 2 cups chopped apples, 1 cup sugar and let stand for 15 minutes.
Add:
1 egg
1 cup flour
1/2 cup nuts
1/2 cup raisins
pinch of salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp soda
1/2 stick butter

Mix all together, pour into a greased pan and bake at 350 degrees for 25 to 30 minutes. Delicious!

EASY TACO DINNER

This was on an old newspaper clipping in my mother's recipe box. I have no idea where she got it. But it is good and easy, as the name states.

1 lb ground beef
1 large onion, chopped
1 envelope (1 1/4 oz) taco seasoning mix
1 cup water
1 pkg (12 oz) tortilla chips
1/2 head lettuce, shredded
2 med tomatoes, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
1 cup shredded Cheddar or Monterey Jack cheese (about 4 oz)
2/3 cup sour cream

Cook and stir ground beef and onion in a 10-inch skillet until beef is light brown, drain well. Stir in seasoning mix and water. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 10 minutes. Spoon beef mixture onto the chips. Top with the remaining ingredients.

Yield 6 servings

POPCORN CARAMEL CRUNCH

This recipe is from the back of a box of Corn Chex cereal in 1989.

1 1/2 cups Corn Chex cereal
1 1/2 cups Rice Chex cereal
1 1/2 cups Wheat Chex cereal
4 cups air-popped popcorn
1/2 stick (1/4 cup) margarine
6 tbsp brown sugar
2 tbsp light corn syrup
1/4 tsp vanilla extract

Preheat oven to 250 degrees. In open roasting pan combine cereals and popcorn; set aside. In medium saucepan, combine margarine, sugar, corn syrup, and vanilla. Cook over medium heat 5 minutes or until boiling, stirring frequently. Pour hot mixture over the cereal and popcorn, stirring until all pieces are evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool, stirring occasionally. Store in an airtight container.

Yield: 8 cups

OLD FASHION TURKEY DRESSING

This recipe is from an old church cookbook. No date, or town.

12 cups dry bread crumbs
1 cup butter or margarine
1 cup finely minced onion
1 1/2 cups finely minced celery
4 eggs, well beaten
1/2 tsp baking powder
2 tsp salt
1 tsp pepper
1 tsp dried sage
poultry seasoning to taste (a lot)
1 qt milk
giblets chopped
broth

Preheat oven to 325 degrees.

Melt butter in heavy skillet. Add onion and celery to skillet and cook until they are softened. Put bread crumbs into a very large bowl. Add celery and onion to crumbs. Add eggs, baking powder, salt, pepper, sage, and poultry seasoning; mix together. Add milk, gilblets, and enough broth to make the mixture quite moist. Pack turkey loosely. If baked in roaster, baste with turkey juices.
Note: You can save time, especially at the holidays, by chopping the onions and celery a day or two ahead of time. Seal in a bowl or plastic bag and save up to 3 days.

Friday, November 7, 2008

FRENCH CHOCOLATE SILK SQUARES

This recipe is a clipping from a 1989 Woman's Day magazine according to the notes I found with it.

Crust:
1/2 cup margarine, at room temperature
1/4 cup confectioners' sugar
1 1/2 cups uncooked oat bran
1/2 cup all-purpose flour
1/4 tsp salt

Heat oven to 350 degrees. Line an 8 or 9-inch square baking pan with foil. Spray foil with no-stick cooking spray. TO MAKE CRUST: Mix margarine and sugar in a medium-size mixing bowl until blended and smooth. Add oat bran, flour and salt; stir just until blended. (Mixture will be moist and slightly crumbly.) Turn into prepared pan and press firmly and evenly over bottom. Bake 20 to 25 minutes just until edges start to brown.

Topping:

Whites from 3 large eggs
1/3 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/8 tsp salt

While crust bakes, put all topping ingredients into a medium-size bowl and whisk until smooth. Pour over the partially baked crust. Bake 20 tl 25 minutes longer until top looks dry and slightly puffed. Cool completely in the pan on rack. Lift foil by ends onto a cutting board. Peel off foil. Cut into 16 squares, dipping knife into hot water before making each cut.

Note: These keep well up to 1 week in tightly covered container in cool place with waxed paper between layers. Dust with confectioners' sugar just before serving.

Per cookie: 188 calories, 4 g protein, 26 g carbs

Thursday, November 6, 2008

BREAKFAST OR BRUNCH QUICHE

1 pastry crust for a 9-inch quiche pan
1 1/2 cups Half & Half cream
4 eggs
1 cup shredded Swiss cheese
1 tbsp flour
1/4 cup sliced green onion
1 tsp dried parsley flakes
pinch of nutmeg
salt and pepper to suit your taste
5 slices bacon, cooked (just until done)and drained
5 links breakfast sausages, (cooked just until done) and drained

Line the quiche pan with the pastry crust. Toss Swiss cheese with the flour. Add the onion, parsley flakes, nutmeg, salt, and pepper. Sprinkle the mixture on the bottom of the pastry shell in the pan. Using a whisk, mix eggs with half and half until well whisked. Pour into the pastry shell. Bake 35 minutes at 375 degrees. Place bacon and sausage on top of the quiche in a pinwheel fashion rotating the bacon then a sausage. Return to oven and bake another 10 minutes.

APPLE PUMPKIN CUSTARD DESSERTS

I like to identify the sources of these old recipes when I can. However, that is not always possible. I believe, but cannot be sure, that this recipe is from an old advertisement for Borden's Eagle Brand Sweetened Condensed Milk.

1 can (21-oz) Apple Pie Filling
1 can (16-oz) pumpkin (about 2 cups, if you cook your own)
1 can (14-oz) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 eggs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup gingersnap cookie crumbs (about 18 cookies)
2 tbsp butter, melted

Heat oven to 400 degrees. Spoon apple pie filling evenly into 8 to 10 custard cups. In a large mixer bowl, beat pumpkin, milk, eggs, cinnamon, nutmeg, and salt. Spoon mixture into custard cups over the top of the apple pie filling. Combine the cookie crumbs and the butter. Sprinkle over the pumpkin mixture in custard cups. Place cups on a jelly roll pan and bake for 10 minutes at 400 degrees. Reduce temperature to 350 degrees and bake another 15 minutes or until set. Cool. Keep any leftovers in the refrigerator.

Thursday, October 30, 2008

BARLEY VEGETABLE SOUP

This old-fashioned recipe is also a healthy one. Give it a try for an old-fashioned healthy, tasty meal. Just add a crusty whole-grain bread or muffin and you have a meal!

In a stock pot, heat 2 tbsp oil and saute 2 medium chopped onions until transparent. Add: 2 cloves garlic, pressed or minced and 1/3 cup barley. Saute a for a few minutes.
Add to the stock pot: 1 cup diced carrots, 1 cup diced celery, 3 cups sliced mushrooms, 1 potato, scrubbed clean and diced with peeling left on, 8 cups water or beef or chicken stock--your preference, 1/2 tsp dried basil, 1/4 tsp dried thyme, 3 tbsp soy sauce, and 3/4 tsp seasoned salt. Bring mixture to a boil, reduce heat and simmer for 45 minutes.
Add to soup: 2 small zucchini, cut in half lenthwise then cut into slices. Continue to cook until zucchini is tender. Season with salt, if desired, pepper, and cayenne pepper to suit your taste. After dishing soup into serving bowl, garnish with a dollop of sour cream, if desired.

Yield: 8 servings

Tuesday, October 21, 2008

CHEESY TUNA PEPPERS

5 medium green bell peppers
1 package Tuna Helper mix for NOODLES, CHEESE SAUCE 'N TUNA
3 cups hot water
1 can (6 1/2 oz) tuna, drained
1 jar (2 oz)chopped pimientos, drained
2 tbsp chopped dried chives
1 tsp paprika

Cut thin slice from stem end of each pepper. Remove seeds and membrane; rinse. Cut each pepper crosswise into halves. Heat Noodles, Sauce Mix and water to boiling in a 10-inch skillet, stirring constantly. Reduce heat; cover and simmer, stirring constantly, for ten minutes. Mix tuna, pimientos, chives and paprika in large bowl; stir in noodle mixture. Place two pepper halves, cut sides up and side by side, on each of 5 plates. Spoon tuna mixture over peppers. Sprinkle with chives, if desired. Serve immediately.

This is a 1981 recipe from General Mills, Inc.

FRIED OYSTERS

1 pint oysters
cayene pepper
black pepper
salt
corn meal
flour
baking powder
shortening for frying
lemon juice

Drain oysters and season with cayenne and black peppers and salt. Combine equal amounts of corn meal and flour and a pinch of baking powder. Roll oysters in mixture. Fry a few oysters at a time in hot shortening; fry just until edges shrivel. Drain on paper toweling and saturate with lemon juice. Serve hot.

Friday, October 3, 2008

CITRUS DELIGHT GELATIN SALAD

1 pkg (3 oz) orange gelatin
1 pkg (3 oz) lemon gelatin
8-oz bottle 7-UP
8 oz pkg cream cheese, softened
1/2 jar marshmallow creme
1/2 small carton frozen whipped topping, thawed
1/2 cup Miracle Whip salad dressing
2/3 cup chopped nuts
1 can (13 oz) crushed pineapple

Bring 7-Up to a boil and pour over gelatins. Mix well to dissolve gelatin. Cool. Add cream cheese and blend. Blend in the whipped topping. Add salad dressing and marshmallow creme, blend. Mix in pineapple with juice. Add nuts and mix in. Pour into an 11 x 7-inch pan. Chill several hours or overnight before serving.

NOSTALGIC CHICKEN AND DUMPLINGS

6 bone-in chicken breast halves, skin removed
2 whole cloves
12 frozen pearl or small whole onions, thawed
1 bay leaf
1 garlic clove, minced
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp black pepper
1 cup chicken broth
3 tbsp cornstarch
1/4 cup cold water
1/2 tsp browning sauce, optional
1 cup Bisquick baking mix
6 tbsp milk
1 1/2 tsp parley flakes

Place chicken in a slow cooker. Insert cloves in an onion and add to slowcooker. Add bay leaf and remaining onions. Sprinkle chicken with garlic, salt, thyme, marjoram, and pepper. Pour broth over chicken. Cover and cook on low 4 to 5 hours until the chicken juices run clear. Remove chicken and keep warm. Discard cloves and bay leaf. Increase temperature to high. In a small bowl, combine cornstarch, water, and browning sauce until smooth. Slowly stir into the slow cooker. In another bowl, combine biscuit mix, milk, and parsley. Drop by tablespoonfuls onto simmering liquid. Cover and simmer for 20-25 minutes without lifting lid. Dumplings are done when a toothpick inserted in center comes out clean. Serve dumplings and gravy over/with chicken.

Yields 6 servings of 295 calories, 24 g carbs, and 36 g protein each

Wednesday, October 1, 2008

SWEET POTATO APPLE SCALLOP

2 lbs sweet potatoes (3 medium)
2 med apples, peeled and cored
1 tbsp lemon juice
1/2 cup packed brown sugar
1/4 cup chopped pecans
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp orange extract
2 tbsp butter

Place sweet potatoes in a saucepan and cover with water. Bring to a boil; cook 20-25minutes or until tender. Drain and cool. Peel potatoes and cut into 1/4-inch slices. Place in a 13 x 9-inch baking dish or pan that has been greased. Cut apples into 1/4-inch rings; cut in half. Arrange over sweet potatoes. Sprinkle apple slices with lemon juice. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice, and orange extract. Sprinkle mixture over apples. Dot with butter. Bake, uncovered, at 350 degrees for 25-30 minutes or until apples are tender.

Tuesday, September 30, 2008

CRUNCHY BRAN COFFEE CAKE

1 1/4 cups boiling water
1 cup 100% bran
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
TOPPING:
3 tbsp butter, melted
1/4 cup 100% bran
1/4 cup packed brown sugar
1/2 cup broken walnuts

Combine boiling water and bran in small bowl; let stand for 2 to 3 minutes. In another bowl, cream together butter and sugars until light and fluffy. Add eggs, one at a time, beating after each addition; add vanilla. Combine flour, baking soda, cinnamon, and salt; mix into creamed mixture until blended. Add bran mixture; stir to blend. Pour into a greased 9-inch round cake pan or 8-inch square pan. Bake at 350 degrees for 30 to 40 minutes. Combine topping ingredients; sprinkle over coffee cake. Broil for 2 to 3 minutes or until bubbly.

Monday, September 29, 2008

FRUITY CANTALOUPE

1 large cantaloupe
1 cup fresh strawberry halves
1/4 cup blueberries
1/4 cup chunked kiwi (peeled)
1 tbsp lemon juice
1 tsp sugar

Cut cantaloupe in half and remove seeds. Prick cavity with fork. Combine remaining ingredients, toss, and spoon into cantaloupe halves.

FOILED WHITING FILLETS

2 lbs whiting fillets
2 green bell peppers, sliced
4 tbsp onion powder
2/3 cup melted margarine
2 tbsp lemon juice
dash pepper
paprika

Cut thawed fillets into 6 serving pieces. Cut six squares of aluminum foil, large enough to cover fish loosely. Grease foil. Place fish in foil and top with green pepper slices. Combine onion powder, pepper, melted margarine, and lemon juice. Pour over fish. Sprinkle fish with paprika. Close all edges of fish up over fish. Grill until fish is flakey when flaked with a fork - approximately 55 minutes.

Sunday, September 28, 2008

TURKEY NOODLE CASSEROLE

2 cups cooked, drained noodles
1 tbsp margarine, melted
5 tbsp grated Parmesan
4 to 5 slices cooked turkey
1 cup milk
1 cup shredded Cheddar cheese

Mix noodles, margarine, and half of the Parmesan cheese. Pour into a greased baking dish. Top mixture with turkey slices. In saucepan, heat milk and Cheddar cheese until cheese melts. Pour over turkey and top with remaining Parmesan. Bake at 350 degrees for 40 minutes.

Friday, September 26, 2008

SWEET AND SOUR PORK

1 lb pork tenderloin, cut into strips
oil for browning
1/3 cup water
1 1/2 tbsp cornstarch
1/3 cup brown sugar
1/3 cup vinegar
3/4 cup pineapple juice
2 tsp soy sauce
1 cup sliced mushrooms
2 cups pineapple chunks
1 green pepper, cut in strips

Brown pork in oil. Add water and cook slowly for 1 hour. Add cornstarch, brown sugar, vinegar, pineapple juice, and soy sauce; mix well. Simmer 15 minutes. Add remaining ingredients and simmer 5 minutes. Serve over rice.

BAKED PEARS

5 pears, cored and peeled
2 tbsp chopped pecans
2 tbsp raisins
3/4 cup water
1/4 cup honey
2 tsp lemon juice
1 tsp cinnamon

Cut pears in half and place in greased baking dish, cut side up. Sprinkle pecans and raisins over pears. Combine water, honey, and lemon juice together in saucepan and bring to a boil. Pour over pears and sprinkle cinnamon over top. Bake 45 minutes at 350 degrees. Baste often.

ELEPHANT TRACKS

1 1/2 cup milk
1 cup oleo
1/4 cup sugar
2 pkgs dry yeast
1/4 cup lukewarm water
2 eggs, beaten
1 tsp salt
5 to 5 1/2 cups flour
1 cup sugar
2 tsp cinnamon

Scald milk; add oleo and the 1/4 cup sugar. Cool to lukewarm. Dissolve yeast in water. Add to milk mixture along with eggs. Add salt and flour. Stir well with spoon to make soft dough. Let rise once. Roll dough into rectangles 1/2-inch thick. Spread with oleo and sprinkle with cinnamon mixture made with remaining ingredients. Roll up as for cinnamon rolls and cut into 3/4 inch slices. Dredge slices in cinnamon mixture and roll out until thin. Place on greased baking sheet and bake 12 minutes at 400 degrees. Ice while warm with a thin glaze.

CORN CHIPS, CHILI, AND CHEESE CASSEROLE

2 tbsp margarine
1 lb ground beef
1 1/4 oz pkg chili seasoning mix
1 cup shredded cheddar cheese
2 cups coarsely crumbed corn chips
1 medium onion, chopped
2 cans (8 oz each) tomato sauce

Melt margarine in skillet and brown ground beef with onion. Drain. Stir in chili seasoning mix, tomato sauce, and 1 cup water. Simmer 10 minutes. Stir occasionally. Lightly grease 2-quart casserole dish. Layer 1/2 chili mixure, corn chips, then cheese. Repeat layers. Bake 20 minutes at 350 degrees.

Thursday, September 25, 2008

QUEEN FRUIT SALAD

Mix 2 1/2 cups drained crushed pineapple (1 lb 4 oz can), 1 cup each: shredded coconut, cottage cheese, sour cream. Chill. Just before serving, fold in 4 medium-sized peeled, fresh peaches, diced. Serve in fresh peach cups: Cut fresh peach into quarters, cutting only to about 1/2-inch from bottom. Remove seed. Makes 8 servings.

Tuesday, September 23, 2008

STRAWBERRY RICE SALAD

2 small pkgs strawberry gelatin
2 cups boiling water
3/4 cup cold water
1 cup cooked cold rice
1/2 cup milk
1 cup sweetened whipped cream
1 small can crushed pineapple, with juice
1/2 cup chopped nuts

Dissolve gelatin in boiling water; add cold water. Chill until it starts to congeal. Fold in rice, milk, whipped cream, pineapple and nuts; chill until firm.

Monday, September 22, 2008

TAMALE PIE

2 lb hamburger meat
2 medium onions, chopped
1 tbsp chili powder
1 bell pepper, chopped
1 cup vegetable oil
2 tsp red pepper
1 1/2 tsp salt
1 can whole kernel corn
1 can diced tomatoes
2 cups corn meal
1 cup milk
3 eggs

In a large skillet, brown hamburger meat in oil with onions, chili powder, bell pepper, red pepper and salt. Do not drain. When meat is brown, add corn and tomatoes. In a large bowl, mix corn meal, milk, and eggs. Add skillet mixture and mix well. Bake in a greased 9 x 13-inch baking pan for 30 minutes or until done at 375 degrees.

Sunday, September 21, 2008

OLD FASHION SEVEN MINUTE FROSTING WITH MARSHMALLOW FLUFF

2 egg whites
1 cup sugar
1/4 tsp cream of tartar
1/8 tsp salt
1/4 cup water
1 cup Marshmallow Fluff
1 tsp vanilla extract

Combine all ingredients except vanilla in the top of a double boiler. Place over boiling water; beat with rotary beater until mixture holds soft peaks. Remove top of double boiler from lower part; beat until mixture holds stiff peaks. Beat in vanilla.

Note: This is a file photo.

HOMEMADE BREAD BATTER WITH FOUR OPTIONS

White Bread Batter:
1 1/4 cups warm (not hot)water
1 pkg active dry yeast
2 tbsp soft shortening
2 tsp salt
2 tbsp sugar
3 cups sifted flour

Pour warm water into large mixing bowl. Sprinkle yeast over water; stir until dissolved. Add shortening, salt, sugar, and 1 1/2 cups flour. Beat two minutes at medium speed of electric mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Stir in remaining flour and beat with a spoon until smooth, about 1 to 1 1/2 minutes. Scrape batter from sides of bowl. Cover dough with a clean cloth and let rise in a warm place, free from draft, until double in bulk, about 30 minutes. When batter has risen, stir down by beating about 25 strokes. Spread batter evenly in a greased 9x5x3-inch loaf pan. Batter will be sticky. Let rise in warm place, free from draft, until edge of batter reaches 1/4" from top of pan, about 40 minutes. Preheat oven to 375 degrees. Bake at 375 for 45 to 50 minutes, or until brown. When done, immediately remove from pan. Brush top with margarine or butter, cool. Makes 1 loaf.

Whole-Wheat Bread Batter:
Use above recipe but substitute firmly packed brown sugar for white sugar. Substitute 1 cup whole-wheat flour for 1 cup of the white flour. Add 1/2 cup whole-wheat flour with the first addition of flour. Add the remaining whole wheat flour with the second addition of flour.

Rye Bread Batter:
Use recipe for white bread batter. Use firmly packed brown sugar for white sugar. Use 1 cup sifted rye flour for 1/2 cup of the white flour. Add 1/2 cup rye flour with the first addition of flour. Add the remaining rye flour with the second addition of flour. If desired, add 1 teaspoon of caraway seeds with the first addition of flour.

Herb Bread Batter:
Use recipe for white bread batter. Add 1 teaspoon of caraway seeds, 1/2 teaspoon nutmeg and 1/2 teaspoon powdered sage with the first addition of flour.


VIKING TREATS

2 lb ground turkey
12 oz pork sausage
1 egg, beaten
1/2 medium onion, chopped
2 cloves garlic, minced
1/2 tsp each dry mustard, tarragon, and black pepper
1 1/4 tsp dried dill
1 tbsp each butter and oil
10.75 oz can beef broth
1/2 cup chopped parsley
4 medium carrots, cut in long strips
2 tbsp vinegar with 3 tbsp water

Mix together turkey, sausage, egg, half of the onion and half of the garlic, all mustard, tarragon and 1/2 the pepper and 3/4 tsp of the dill. Roll into 1-inch balls. In a large skillet, melt fat, saute remaining garlic, onion, and pepper. Add meatballs and lightly brown. Add broth, parsley, carrots, remaining dill, and vinegar and water mixture. Cover, bring to gentle boil. Reduce heat and simmer until carrots are tender. Serve as appetizer or main course over rice. Serves 8.

Saturday, September 20, 2008

CHICKEN AND VEGETABLES CHINESE

1 lb boneless, skinned chicken breast cut into 1 1/2" pieces
2 cans chicken broth or 4 to 5 chicken bouillon cubes dissolved in 3 cups boiling water
1/2 cup raw rice
2 tbsp soy sauce
1/4 tsp ground ginger
2 cups sliced carrots
1 cup sliced green onions
1 small can chinese vegetables, drained
1/2 cup cooking sherry
1 clove minced garlic
1/4 tsp sage
1/2 cup sliced celery
1/2 cup sliced green pepper (bell pepper)
6-oz pkg frozen pea pods or peas

Brown chicken in a large Pam sprayed pan. Add broth, rice, sherry, soy sauce, garlic and ginger. Simmer, covered, 15 minutes. Add remaining ingredients and simmer until tender. Makes 6 servings of about 200 calories each.

SUPER HAMBURGER SOUP

This recipe was in an old newspaper column at the first of a year. It was in a column about dieting and eating better in the new year.

1 lb lean hamburger
2/3 cup diced celery
1 bay leaf, crushed
dash of cayenne pepper
1 cup diced onions
1 cup shredded cabbage
1/2 tsp thyme
1 1/2-quarts water
1/2 cup cubed raw potato
8-oz can tomato sauce
2 tsp salt
1/2 cup frozen peas
1 cup sliced carrots
1/4 cup raw rice
2 beef bouillon cubes

Brown hamburger and onion in Pam sprayed soup pot. Brain off all fat. Add potatoes, carrots, celery, cabbage, water and tomato sauce. Bring to a boil. Add remaining ingredients, except peas. Cover and simmer 50 minutes. Add peas and cook another 5 to 10 minutes. Put into soup bowls and sprinkle with grated Parmesan cheese. Makes 6 servings of about 200 calories each.

Thursday, September 18, 2008

OYSTER DRESSING

1 pint fresh oysters
6 to 7 cups dried bread crumbs
1 cup chopped onions
1 tbsp sage
1 tsp each of rosemary and thyme
Dash of salt and of pepper
2 to 2 1/2 cups turkey broth (or chicken broth)
1/4 cup melted margarine

Wash oysters thoroughly. Combine oysters with remaining ingredients. Pour mixture into a well greased baking dish. Bake at 350 degrees for 30 to 40 minutes.

Note: This recipe is from an old complimentary grocery store card.

BISQUICK'S IMPOSSIBLE CHEESEBURGER PIE

1 lb ground beef
1 1/2 cups chopped onion
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups milk
3/4 cup Bisquick baking mix
3 eggs
2 tomatoes, sliced
1 cup shredded Cheddar or process American cheese

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2-inches. Brown beef and onion; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, baking mix, and eggs until smooth, 15 seconds in blender or on high 1 minute with hand beater. Pour into plate over hamburger. Bake 25 minutes. Top with tomatoes and sprinkle with cheese. Bake until a knife inserted in center comes out clean, another 5 to 8 minutes. Cool 5 minutes.

Note: For high altitudes, increase first baking time from 25 to 30 minutes.

CHICKEN CONTINENTAL

3 to 4 lb frying chicken cut-up
1/3 cup seasoned flour (season with poultry seasonings to suit your taste)
1/4 cup butter
1 can (10 1/2 oz)condensed cream of chicken soup
2 1/2 tbsp grated onion
1 tsp salt
dash of pepper
1 tbsp chopped parsley
1/2 tsp celery flakes
1/8 tsp thyme
1 1/3 cups water
1 1/2 cups Minute Rice

Preheat oven to 350 degrees.
Roll chicken pieces in flour and brown in butter. Remove chicken from pan. Into the pan and drippings, stir in soup, onion, salt, pepper, parsley, celery, and thyme. Stir while bringing to a boil. Spread Minute Rice into a 1 1/2-quart shallow casserole dish. Reserve 1/3 cup of the soup mixture and pour rest over the rice. Stir to moisten all the rice. Top rice with chicken pieces and pour reserved soup over chicken. Bake, covered, for 30-40 minutes until chicken is done.

Tuesday, September 16, 2008

CAULIFLOWER SALAD

1 head cauliflower, cut into bite-sized pieces
1 head lettuce, torn into bite-sized pieces
1 bunch broccoli, cup-up
1 small red onion, chopped
1/2 lb bacon, cooked crisp and crumbled
1 cup mayonnaise
2 tbsp sugar
1/4 cup grated Parmesan cheese

Combine sugar and mayonnaise. Mix well to dissolve sugar. Combine cauliflower, lettuce, broccoli, onion, and bacon. Spread mayonnaise over top and sprinkle with cheese. Toss before serving.