Thursday, December 17, 2009

EASY BAKING POWDER BISCUITS

2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/3 cup butter flavored shortening
3/4 cup milk

Sift the flour, baking powder, and salt together into a mixing bowl. Cut the butter flavored shortening into the flour mixture until crumbly. Add the milk and stir to blend. Turn onto a lightly floured surface and knead gently. Roll out and cut with a biscuit cutter or a glass. Bake at 450 degrees for about 12 minutes.

Yield: 10 biscuits

Monday, December 14, 2009

THE LATE PORTER WAGNER'S FUDGE RECIPE

According to the late country music great, his mother taught him this recipe when he was a youngster.

2 cups sugar
2 heaping tbsps cocoa
1/2 tsp salt
1/4 cup Log Cabin syrup
milk as needed
2 tbsp butter
1 tsp vanilla
2 tbsps peanut butter
1/2 cup chopped English walnuts

Mix sugar, cocoa, salt and syrup in a saucepan. Add enough milk to make it soupy, but very thick. Bring to a boil and boil until the sugar is dissolved (4 to 5 minutes). Test for doneness by dropping a spoonful into a cup of cold water until it forms a soft ball. Remove from the heat and add butter and vanilla. Stir until it begins to cool. Add the peanut butter and walnuts. Pour into a large platter until it cools then cut into squares.

Friday, December 11, 2009

MOM'S COCOA FUDGE

This is the chocolate fudge my mother made when I was a child in the 1940s.

2 cups sugar
1 cup milk (she usually used evaporated)
2 tbsp cocoa powder
butter the size of an unshelled walnut
1 cup chopped nuts (in Indiana we used hickory nuts)

Cook all ingredients, except the nuts, in a medium saucepan. Stir often and cook to the soft ball stage (forms a soft ball when dropped into cold water). Remove from heat. Add the nuts. BEAT!! until cool. Quickly pour into a buttered 9 x 9-inch pan. Allow to cool completely before cutting into small squares.

Thursday, December 10, 2009

HOMEMADE PASTA DOUGH

I have had this recipe clipping for so long, I have no idea where I got it. It is years and years old.

about 2 1/4 cups all-purpose flour
1/3 cup water
2 eggs
1 tbsp olive oil
1 tsp salt

In a large bowl with a wooden spoon, stir the flour with the remaining ingredients to make a stiff dough. On a well floured surface, knead the dough until smooth and no longer sticky. This should require around 20 kneads. Wrap dough in plastic wrap and let rest for 30 minutes. This makes the dough easier to roll out. (Or, if using a modern day food processor with knife blade attached, blend all ingredients 10 to 15 seconds to form a smooth ball. Do not knead the dough; wrap and let rest for 30 minutes.) Cut into your preferred shapes.

Yield: 1 lb of pasta

Wednesday, December 9, 2009

AUNT SIS'S CHRISTMAS PUNCH

This is a punch my aunt used to serve for Christmas. It is also good for parties, showers, etc. We love it anytime of the year.

2 pkgs cherry Kool-Aid
2 pkgs strawberry Kool-Aid
1 small can frozen orange juice concentrate, thawed
1 small can frozen lemonade concentrate, thawed
2 large or 3 small bananas, mashed
3 cups sugar
1 tall can pineapple juice
2 bottles (16-oz each) Ginger-Ale or 7-UP
3 cups water

Mash the bananas in a very large bowl. Add the cherry Kool-Aid, strawberry Kool-Aid, orange juice concentrate, and lemonade concentrate; mix together well. Add the pineapple juice, water, and Ginger-Ale or 7-UP. Stir well. Pour into a large plastic container with a lid and freeze.

2 to 3 hours before serving time, remove the punch from the freezer. Put mixture into a large punch bowl. Thaw until mushy. Float green plastic holly on top for decoration, if desired.

Monday, November 30, 2009

PEANUT BUTTER FINGERS

This recipe is from an old grocery store give-away years ago.

1 pkg active dry yeast
2 tbsp water at 105 to 115 degrees (warm)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 cup creamy peanut butter
1/4 cup butter, softened
1/4 cup shortening
1 1/2 cups all-purpose flour (or 3/4 cup all-purpose and 3/4 cup whole-wheat)
3/4 tsp baking soda
1/4 tsp salt
Cocoa Glaze: Recipe follows

Dissolve the yeast in the warm water in a large bowl. Mix in the granulated sugar, brown sugar, egg, peanut butter, and shortening until smooth. Stir in the flour, baking soda and salt. Cover and refrigerate for 30 minutes.

Preheat oven to 375 degrees.

Remove dough from refrigerator and shape by teaspoonfuls into 2 1/2-inch fingers on ungreased cookie sheets. Bake until lightly browned, about 8 minutes. Cool on wire rack. Make the cocoa glaze and dip one end of each cookie into the cocoa glaze.

COCOA GLAZE:

1 1/2 cups powdered sugar
1/4 cups baking cocoa
3 tbsp milk
1 tsp vanilla

Mix the powdered sugar and cocoa in a medium bowl. Stir in the milk and the vanilla until smooth. Gradually add more milk, 1/2 teaspoon at a time, until of dipping consistency, if needed.

Tuesday, November 24, 2009

INDIANA PERSIMMON FUDGE

4 cups sugar
1 stick butter
1 cup evaporated milk
2/3 cup persimmon pulp
1 tsp vanilla
1 cup marshmallow creme (1/2 pint)
1 cup chopped nuts

Butter the sides of a large saucepan; combine the sugar, butter, evaporated milk, and persimmon pulp together in the pan. Cook the mixture over medium heat, stirring constantly, to the soft ball stage or 236 degrees. Remove mixture from the heat. Add the vanilla, marshmallow creme and chopped nuts. Beat thoroughly until mixture begins to thicken. Pour into a buttered 13 X 9-inch pan. Allow to cool completely and cut into small squares.

Monday, November 23, 2009

CRANBERRY ORANGE WITH CHERRY GELATIN

This is an old recipe from my childhood that my mother made every year for the holidays.

2 pkgs (3-oz each) cherry flavored gelatin
2 1/2 cups boiling water
1 cup crushed pineapple (juice and all)
1 pkg (10-oz) frozen cranberry orange sauce, thawed (Mom used the brand Indian Trail)

Dissolve the gelatin in boiling water. Stir in the cranberry orange sauce and the pineapple. Stir to blend well. Pour into a mold and chill overnight or until set.

Note: This makes a good recipe for busy days as it needs to be made ahead of time anyway.

Friday, November 20, 2009

HERSHEY'S HOLIDAY FUDGEY PECAN PIE

This is an old recipe from the back of a Hershey's Cocoa can many years ago.

1 9-inch unbaked pie shell
1/3 cup butter or margarine
1/3 cup Hershey's cocoa
2/3 cup sugar
1/4 tsp salt
3 eggs, slightly beaten
3/4 cup light corn syrup
1 cup chopped pecans, optional
1 cup pecan halves

Prepare the pie shell and set aside.

Heat the oven to 375 degrees.

In a medium saucepan over low heat melt the butter. Add the cocoa to the butter and stir until the mixture is smooth. Remove the saucepan from the heat; cool slightly. Stir in the sugar, salt, eggs, and corn syrup; blend thoroughly. Stir in the chopped nuts, if desired. Pour the mixture into the prepared pie shell. Place the pecan halves over the top of the mixture. Bake for 40 minutes at 375 degrees. Cool completely. Cover and let stand about 8 hours before serving. Top the slices of pie with whipped cream, if desired.

Yield: 8 servings

Monday, November 16, 2009

CREAM CHEESE PINEAPPLE PIE

This is a recipe from an old cookbook from the Northeastern United States.

1 unbaked 9-inch pie crust

Fruit Layer:

1/3 cup sugar
1 tbsp cornstarch
1 (8-oz) can crushed pineapple with its own juice

In a small saucepan, combine the sugar, cornstarch, and pineapple (do not drain). Cook the mixture over medium heat while stirring constantly until the mixture is thick and clear. Set aside and allow to cool.

When cooled, spread the mixture over the bottom of the unbaked pie crust.

Cream Cheese Layer:

1 pkg (8-oz) cream cheese, softened to room temperature
1/2 cup sugar
1 tsp salt
2 eggs
1/2 cup milk
1/2 tsp vanilla
1/4 cup chopped pecans

Blend the cream cheese, sugar, and salt together in a mixer bowl. Add the eggs, one at a time, beating after each one. Blend in the milk and vanilla. (It is okay if the mixture looks curdled.) Pour the mixture over the pineapple layer in the crust. Sprinkle the chopped pecans over all. Bake at 400 degrees for 10 minutes. Lower the temperature to 325 degrees and bake for 50 minutes. Cool before cutting.

Note: To keep the crust from getting too brown, tear 2-inch strips of aluminum foil and shape over the crust before putting in the oven. Remove the foil for the last 5 or 10 minutes of baking if crust needs to be browned more.

Friday, November 13, 2009

PAM'S BUTTERMILK BISCUITS

4 1/2 cups self-rising flour
1 tsp baking powder
1/2 tsp salt
1 to 1 3/4 cups buttermilk

Coat an 11 1/2 x 15 1/2-inch baking pan with 3 tablespoons of vegetable oil. Mix together the flour, baking powder, and salt. Add the milk gradually to the dry mixture until the dough is moist and pliable. On a large sheet of waxed paper, sprinkle about 1 cup of flour. Lay the dough on the floured waxed paper and pat dough down to about 3/4-inches in height. Using a biscuit cutter or the rim of a glass, cut the biscuits from the dough. Transfer the biscuits to the prepared baking pan. Place a small pat of butter on top of each biscuit. Bake for 35 to 40 minutes at 375 degrees or until the tops of biscuits are a golden brown.

Thursday, November 12, 2009

AUNT ALLIE'S PEA SOUP

This is another old Southern Indiana recipe.

1 lb dry green split peas
2 qts water
1 meaty ham bone
1 cup chopped onion
1/4 tsp garlic salt
1/4 tsp dried marjoram, crushed
dash of pepper
1 cup finely chopped celery
1 cup diced carrot
1 tsp salt

Put the peas in a large saucepan and add the water. Let set to soak overnight. Next morning, add the ham bone, onion, garlic salt, marjoram, and pepper. Bring to a boil, cover, and simmer for 2 hours stirring occasionally. Remove the bone and cut the meat from the bone. Cut meat into small pieces and return to the pot. Add the carrots, celery, and salt. Cook slowly for 45 minutes, stirring once in awhile.

Sunday, November 1, 2009

DUTCH APPLE WALNUT BREAD

This recipe is from Northern Indiana.

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/3 cup buttermilk
1 cup chopped peeled apples
1/3 cup chopped walnuts

In a mixing bowl, cream the butter and sugar together until creamy. Beat in the eggs and the vanilla. Combine the flour with the baking soda and salt; stir into the butter mixture alternately with the buttermilk. Fold in the apples and walnuts. Pour into a greased 9-inch loaf pan. Make the following topping and sprinkle over the batter. Bake in a 350 degree oven for 50 to 60 minutes until done. Cook in pan for 10 minutes before removing.

TOPPING:

1/3 cup flour
2 tbsp sugar
2 tbsp brown sugar
1/2 tsp ground cinnamon
3 tbsp butter

Combine the flour, sugar, brown sugar, and cinnamon. Cut in the butter until crumbly. Sprinkle over the batter before baking.


Friday, October 30, 2009

IRON SKILLET APPLESAUCE CAKE

This recipe was from a neighbor when I was a child.

1 1/2 cup flour
1/2 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1 tsp ground cinnamon
1/3 cup butter
1 cup unsweetened applesauce
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp baking soda
1 cup raisins

Preheat the oven to a temperature of 325 degrees. Line the bottom of an iron skillet with waxed paper and set it aside while mixing cake.

Dissolve soda in applesauce. Stir in the sugars, butter, and the beaten egg. Blend in the flour and spices. Add the raisins which have been plumped by mixing 1/4 cup sugar and a little water and bringing to a boil with the raisins. When the cake batter is mixed well pour the batter into the iron skillet and bake for 35 to 40 minutes or until a toothpick in the center comes out clean.

Wednesday, October 28, 2009

OLD FASHION BEEF AND PORK MEATLOAF

This is a recipe that was passed around during a 1960s family reunion. It had long been a favorite deceased aunt's recipe.

1 lb ground beef
1 lb ground pork
1 egg
1 cup cracker crumbs, crushed fine
1 tsp pepper
2 tsp salt
1 cup cream

Preheat oven to 325 degrees.

In a large bowl, mix all the ingredients together well. Form the mixture into a loaf and put into a baking pan. Bake for about one hour.

Note: If you prefer less pork, use 1 1/2 lbs ground beef and 1/2 lb ground pork.

Sunday, October 25, 2009

Vintage Recipe Poll Results

In our recent poll regarding whether you use vintage recipes on a regular basis, occasionally or just like to collect them, I was pleased to see that a total of 91% of the respondents actually use vintage recipes. The poll results were as follows:
8% Just like to collect vintage recipes
75% Use vintage recipes on a regular basis
16% Use vintage recipes occasionally

Thanks for participating.

A Note to my Blog Readers

I want to apologize for being so far behind on this site. My mother-in-law is in the final stages of her life. We left Texas for Indiana in a big hurry and have been part of a 24 hour vigil at her bedside. I appreciate your patience and will get back to doing better soon!

Linda

FISH BATTER

This is a good batter to make for frying your fresh catch of fish.

2 cups flour
1 tsp salt
1 cup ice water
2 tbsp baking powder
1 egg

Put all the stuff together in a bowl and mix it with a fork or spoon. Dip your fish in the batter then fry in hot grease.

(This recipe is signed by Sarge, whoever he was.)

Friday, October 16, 2009

OLD FASHION FRANKS 'N' KRAUT

This recipe is from an old Midwestern church gatherings cookbook.

2 tbsp shortening
1 large onion
1 green bell pepper
1 lb whole tomatoes, peeled
3 medium potatoes, peeled and cubed
1/2 cup water
2 medium carrots, sliced
1 lb sauerkraut
1 lb pkg franks, quartered
2 tbsp brown sugar
1 tsp salt
1/4 tsp pepper

Melt the shortening and cook the onion and bell pepper until tender. Add the tomatoes, potatoes, water, carrots, sauerkraut, brown sugar, salt, and pepper. Cover and simmer for 30 to 35 minutes. Add the franks, replace cover and simmer another 10 minutes.

MIXED VEGETABLE-BEAN SALAD

1 can (15-oz) kidney beans, drained
1 can (15-oz) mixed vegetables, drained
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped celery

In a medium bowl, mix the kidney beans and mixed vegetables together. Add the bell pepper, onion, and celery to the mixture. Make the sauce and pour over the vegetable mixture.

SAUCE:
1/2 cup sugar (or Splenda granular for diabetics)
2 tbsp all-purpose flour
1/2 cup vinegar
1 tsp mustard

Cook the sauce ingredients together in a saucepan, stirring, until the mixture thickens. Allow to cool then add the sauce to the vegetable mixture and toss to coat well.

Tuesday, October 13, 2009

APPLE, RAISIN, OATMEAL COOKIES

3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup water
3 cups Oats with Apple, Raisin, and Spice*

Preheat oven to 350 degrees. Beat together the butter and sugars until light and fluffy. Beat in egg and vanilla. Add combined flour, baking soda and salt alternately with the water; mix well. Stir in the oats. Drop by rounded teaspoonfuls onto cookie sheets. Bake 12 to 14 minutes or until light golden brown. Cool 1 minute on cookie sheet before removing to wire racks to cool completely. Store in a tightly covered container.

Monday, October 12, 2009

INDIANA APPLE YAMS

8 to 10 large baking apples
1 can (20-oz) sweet potatoes
1/4 cup dark Karo syrup
1/4 cup butter, melted
1 tsp salt
1/4 tsp cinnamon
16 miniature marshmallows
1 tbsp lemon juice
1/4 cup butter

Heat the oven to 350 degrees.

Hollow out the apples until only a 1/2-inch thick wall remains. Combine the Karo syrup, melted butter, salt, cinnamon, marshmallows, and lemon juice. Drain the sweet potatoes, mash and combine with the syrup mixture. Stir to combine mixture well. Generously stuff the apples with the sweet potato mixture to overflowing. Place the apples in a cake pan or casserole dish and dot with the remaining 1/4 cup butter. Place in the oven and bake at 350 degrees for 1/2 hour.

GOURMET POTATOES WITH SAUSAGE

This recipe is from an old Midwestern Church Cookbook.

6 medium potatoes
1/4 cup butter + 2 tbsp
1 1/2 cup sour cream
1 tsp salt
1 tsp paprika
2 cups shredded Cheddar cheese
1/4 cup finely chopped green onion, including tops
1/4 tsp pepper
1 lb smoked sausage

Preheat the oven to 350 degrees and butter a 2-quart casserole dish.

Place the potatoes, unpeeled, in a large saucepan; cover with water and cook until fork tender. Drain water and allow potatoes to cool. Peel the potatoes and shred coarsely. Over low heat, in another saucepan, combine the cheese and the 1/4 cup butter and stir until almost melted. Remove from the heat and blend in the sour cream, onion, salt and pepper. Fold in the potatoes. Turn the mixture into the casserole dish. Dot the potato mixture with the 2 tablespoons of butter and sprinkle with the paprika.

Slice the sausage into about 1/2-inch pieces and fry to remove the grease and drain on paper towels. Place over the top of the casserole. Bake at 350 degrees for 30 minutes. Leave casserole uncovered.

Sunday, October 11, 2009

OLD LADY'S CHICKEN AND DUMPLINGS

This is an old Southern Indiana recipe.

1 stewing hen (4 to 5 lbs) cut-up
3 to 4 sprigs parsley
4 celery stalks with the leaves attached, cut-up
1 carrot, diced
1/2 cup chopped onions
2 tsp salt
1/4 tsp pepper
cold water

Fit the pieces of preheated chicken into a large heavy kettle. Add the parsley, celery, carrot, and onion. Sprinkle the salt and pepper over all. Add enough cold water to barely cover the chicken. Cover the kettle and heat to boiling. Remove any scum from the pan. Reduce the heat to simmer and cook for 2 1/2 to 3 hours. Make sure you have enough water to cover the chicken.

Dumplings:
flour
baking powder
salt

In a bowl combine some flour, baking powder, and salt to make amount of dumplings you want. Make a well in the center of the flour mixture and pour milk into the well, stirring with a fork, until of a sticky consistency that will hold together. Do not over mix. Sprinkle with a little parsley. Dip a teaspoon into the hot chicken broth, then into the dumpling batter. Drop the batter into the hot broth. Repeat until batter is used. Drop the dumplings into the hot broth quickly. Replace the cover on the kettle and boil gently for 12 to 15 minutes or until dumplings are cooked through. Remove the dumplings from the kettle to a large serving platter. Arrange the chicken pieces around the dumplings.

Yield: 6 to 8 servings

MIZ ELLA'S TAMALE LOAF

This is an old Midwestern Recipe.

1 lb roll bulk sausage
1 lb ground beef
1 pint tomatoes
1 can cream style corn
1 tbsp salt
1 tbsp pepper
1 large onion, chopped
1 stick butter
1 small can pimentos
1 tbsp chili powder
1 1/4 cups yellow corn meal
1 cup whole milk
3 eggs, well beaten

Preheat oven to 350 degrees.

In a large skillet cook the sausage and hamburger until brown. Drain the meat mixture and return to the skillet. Add the tomatoes, cream style corn, salt, pepper, and onion; stir to blend. Cook over low heat for about 15 minutes. Add the butter, pimentos, chili powder, cornmeal, milk, and eggs. Mix together and form into a loaf. Bake at 350 degrees for 1 hour.

Saturday, October 10, 2009

MIZ SARAH'S HAM LOAF

This is an old "church socials" recipe from the Midwest.

1 lb cured ham, ground
1 1/2 lb lean pork, ground
3/4 cup fine dry bread crumbs
1/2 cup drained canned tomatoes
1/2 tsp salt
1 egg, well beaten
1/2 cup milk

Sauce:

1/2 cup firmly packed brown sugar
1 tbsp dry mustard
2 tbsp vinegar

Preheat oven to 350 degrees.

In a large bowl mix the ground ham with the ground pork and salt. Mix in the bread crumbs. Add the tomatoes, egg, and milk. Using your hands, mix together well and form into a loaf. Place the loaf in a meat loaf or other baking pan.

In a small bowl, combine the brown sugar, mustard, and vinegar. Cover the meatloaf with the sauce. Bake at 350 degrees for 1 1/2 hours. Baste the meatloaf every 30 minutes with the sauce. This is very important to bring out the full flavor.

HONEYMOON PINEAPPLE HASH

36 large marshmallows
1/2 cup milk
1 tall can evaporated milk
1 can crushed pineapple, drained
28 graham crackers
5 tbsp butter, melted

In a small saucepan over medium-low heat, melt the marshmallows in the milk stirring constantly; do not boil. Remove from the heat, pour into a large bowl and allow to cool. In another large bowl, whip the evaporated milk until it holds peaks. Once the marshmallow mixture has cooled, add the whipped evaporated milk and the pineapple. Fold in to blend.

Crush the graham crackers into crumbs and add the melted butter. Mix well. Cover the bottom of a lightly greased pan or baking dish with 1/2 of the crumb mixture. Press down. Pour the pineapple mixture over the crumb crust. Put the remaining graham cracker mixture over the top of the pineapple mixture. Put in the freezer for 2 hours before serving.

Friday, October 9, 2009

OLD FASHION ZUCCHINI LASAGNE

1 lb lean ground beef
1 can (15-oz) tomato sauce
1/2 tsp salt
1/4 tsp dried basil
4 medium zucchini
1 carton (8-oz) cottage cheese
1/4 lb mozzarella cheese, shredded
1/3 cup chopped onion
1/2 tsp oregano
1/8 tsp pepper
1 egg
2 tbsp flour

In a 10-inch skillet, brown the ground beef with the onion. Cook until the beef is no longer pink and the onion is transparent. Drain the beef and onion mixture, return to the skillet; add the tomato sauce, salt, basil, oregano, and pepper. Bring to a boil and simmer 5 minutes. Slice the zucchini lengthwise in 1/4-inch thick slices. In a small bowl, mix the cottage cheese with the egg. In a 9 x 13-inch baking pan, layer half the zucchini, sprinkle with half the flour. Add half of the cottage cheese-egg mixture, half the meat mixture, and half the mozzarella cheese. Repeat the layers, ending with the remaining mozzarella. Bake in a 375 degree oven for 40 minutes. Allow to set for 10 minutes before serving.

LONE STAR RIBS

3 to 3 1/2 lbs spareribs

Marinade:

1 cup hot water
1/3 cup vinegar
3 tbsp brown sugar
2 bay leaves, crushed

Basting Sauce:

1/3 cup vinegar
2/3 cup ketchup
2 tbsp Worcestershire sauce
3 tbsp sweet pickle relish
1/2 tsp ground cloves
1/2 tsp ground ginger
red bell pepper for garnish

Crack ribs or ask your butcher to crack them. Wipe ribs with a damp paper towel.

Arrange ribs in a deep glass dish or stainless steel dish. Combine ingredients for marinade and stir to melt brown sugar. Pour marinade while hot over the ribs. Let stand at room temperature for at least 2 hours or in the refrigerator overnight.

Combine the ingredients for the basting sauce. Preheat charcoal or broiler. Remove the ribs from the marinade. Place over the coals or in the broiler; sear well. Turn the ribs and sear the other side. Brush with sauce and cook, turning and basting on both sides until cooked to your liking. This should take 45 minutes to 1 hour depending on how done you like them. Cut the red bell pepper into wedges and place around or over the ribs on the serving platter.


Thursday, October 8, 2009

EASY OLD FASHION BAKED BEANS

This recipe is from an old grocery store ad.

2 cans (regular-size) Great Northern Beans
1 cup tomato catsup
1/2 cup brown sugar
2 tbsp prepared mustard
1 medium onion, chopped
6 slices bacon, cut into 2-inch pieces

Preheat oven to 350 degrees. Saute the onion and bacon. Set aside. Combine the beans, catsup, brown sugar, and mustard. Pour the bean mixture into a lightly buttered casserole dish. Top with the bacon and onion mixture. Cover and bake at 350 degrees for 1 1/2 hours. Serves 6 to 8.

PRIZE-WINNING PERSIMMON PECAN SUPRISE

This is another Indiana persimmon recipe.

1 1/2 cups vanilla wafer crumbs
1/2 cup chopped pecans

Combine the wafer crumbs and the pecans together well. Spread the mixture over the bottom of an 8 x 8-inch square dish or pan, reserving about 1/3 cup for later.

1 cup persimmon pulp
1/4 cup powdered sugar

Mix the pulp and powdered sugar together well and spread half of the mixture over the crumb layer.

1 cup marshmallow cream
2 oz cream cheese, softened
1/2 cup powdered sugar

Combine the marshmallow cream, cream cheese, and powdered sugar together until mixed well. Spread the marshmallow cream mixture over the persimmon pulp mixture.

1 small jar of maraschino cherries

Drain cherries well on paper towels; coarsely chop. Sprinkle cherries over the marshmallow cream mixture, saving a tablespoonful to sprinkle on top as garnish.

Spread the remaining persimmon pulp mixture over the cherries.

1 small carton frozen whipped topping, thawed.

Spread the thawed whipped topping over the chopped cherries.

Sprinkle the remaining vanilla wafer-nut mixture over the top of the whipped topping. Sprinkle the reserved tablespoon of cherries over the top. Refrigerate until thoroughly chilled before serving.

Wednesday, October 7, 2009

GIGI'S OLD FASHION BEAN SALAD

2/3 cup cider vinegar
3/4 cup sugar
1 tsp salt
1 can wax beans
1 can cut green beans
1 can lima beans
1 can red kidney beans
1 medium onion
1 green bell pepper
1/3 cup salad oil
1/2 tsp pepper

In a saucepan heat the vinegar, sugar, and salt until the sugar is melted. Drain the wax beans, green beans, and lima beans. Rinse and drain the kidney beans. Dice the onion and the bell pepper. Combine the beans, onion, and bell pepper in a medium bowl. Add the vinegar mixture, salad oil, and pepper. Toss together well to coat all the beans and vegetables. Refrigerate overnight for the best results.

APPLESAUCE MEATBALLS

This recipe is from an old Southern Indiana church cookbook.

2 lb hamburger
2 eggs
1 can (16-oz) applesauce
3 cups soft bread crumbs
2 tsp salt

Preheat the oven to 350 degrees. Combine all the above ingredients and mix together well. Form the mixture into meatballs. Brown lightly in a large skillet. Place in baking dish or pan, in one layer if possible. Pour the following sauce over the meatballs. Bake at 350 degrees for 1 hour for approximately 20 meatballs. Adjust baking time to more or less depending on the size of your meatballs.

Sauce:

2/3 cup ketchup
1/2 cup water

Mix together well and pour over the meatballs before baking.

Monday, October 5, 2009

JUDY'S PRIZE WINNING PERSIMMON PUDDING

Another Southern Indiana recipe.

2 cups persimmon pulp
3 eggs
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/2 stick butter
2 cups granulated sugar
1 1/2 cups buttermilk
1 1/2 cups flour
1/4 tsp salt
1/4 cup milk
1/4 tsp vanilla extract

Combine the persimmon pulp, eggs, and sugar; blend together well. Combine the baking soda with the buttermilk; add to the persimmon mixture and blend. Sift together the baking powder, cinnamon, flour, and salt; add to the mixture. Melt the butter in a 9 x 13-inch baking pan that has been sprayed with a vegetable oil spray. Add the butter, milk, and vanilla to the mixture and blend in well. Pour into the baking pan and bake at 325 degrees for 45 to 1 hour.

MALIBU FRUIT PUNCH

1 1/2 cups Hawaiian Punch Fruit Juicy Red
1 cup vanilla ice cream
1 cup small ice cubes or cracked ice
1/2 cup plain yogurt

In a blender container, combine all ingredients. Run on high for 30 seconds or until the ice is crushed. Serve.

Yield: 4 8-oz servings

Sunday, October 4, 2009

DRESSED-UP WALDORF SALAD

6 medium red apples, diced
1 cup diced celery
1 cup grapes
1/2 cup chopped walnuts
1/2 cup golden raisins
3/4 cup salad dressing
1 cup miniature marshmallows
1 tbsp sugar

Combine all ingredients in a large bowl and toss until coated.

Yield: 10 to 12 servings.

OLD TIMEY OATMEAL COOKIES

This recipe is so old, I don't know where it came from.

3/4 cup lard (or shortening)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 tsp vanilla
1 cup sifted all-purpose flour
1 tsp salt
1/2 tsp baking soda
3 cups uncooked oats

Beat the lard (or shortening), brown sugar, granulated sugar, egg, water, and vanilla together until creamy. Sift together the flour, salt, and baking soda. Add the flour mixture to the sugar mixture; blend well. Stir in the oats and drop by teaspoonful onto greased cookie sheets. Bake in a preheated moderate oven (350 degrees) for 12 to 15 minutes.


Variation: You could add 3/4 cup raisins for Oatmeal-Raisin Cookies.

Saturday, October 3, 2009

JIFFY CAKE MIX HOT ROLLS

This is an old church cookbook recipe.

1 box Jiffy brand white cake mix
1 pkg dry yeast
1 1/4 cups warm water
3 cups flour

Mix all the ingredients together in a large bowl. Set in a warm place and let rise until double in size. Punch down and shape into rolls. Dip into vegetable oil and let rise again. Put into greased muffin cups or arrange in a pan. Bake at 375 degrees until browned.

AGATHA'S GOLDEN CRUMB BROCCOLI CASSEROLE

6 cups cut-up fresh broccoli
1 can cream of mushroom soup
1/4 cup mayonnaise
1/4 cup shredded cheese
1 tbsp chopped pimento
1 1/2 tsp lemon juice
1/3 cup crushed buttery crackers

Preheat oven to 350 degrees. Butter a shallow baking dish; set aside.

Cook the broccoli in salted water for 10 to 15 minutes or until tender. Drain the broccoli and remove to prepared baking dish. Whisk together the mushroom soup and the mayonnaise until smooth. Stir in the lemon juice and the shredded cheese. Pour the mixture over the broccoli and top with the cracker crumbs. Bake for 35 minutes at 350 degrees.

Friday, October 2, 2009

NEWLIE'S SKILLET LASAGNA

This recipe is from a friend of my husband's late aunt.

1 lb. ground beef
1 pkg (2-oz) dry spaghetti sauce mix
1 lb cottage cheese
3 cups medium-size noodles
1 tbsp sweet basil
1 tbsp parsley flakes
1/2 tsp salt
1 can stewed tomatoes
1/2 cup water
8 oz shredded Mozzarella cheese

In a large skillet, cook the ground beef until no longer pink. Drain off the fat and rinse with hot water. Put the ground beef back into the skillet and sprinkle half the dry spaghetti sauce mix over the meat. Next, spread the cottage cheese over the meat and sauce mix. Add the uncooked noodles in a layer over the cottage cheese. Sprinkle with the remaining half of the spaghetti sauce mix, the basil, parsley and salt over the noodles. Add the tomatoes with their liquid and the water, being sure all the noodles are moistened. Cover with a tight fitting lid. Cook on medium-low (about 250 degrees) for 30 to 35 minutes. Sprinkle the cheese over the mixture; return the lid and let steam for about 10 minutes for cheese to melt before serving.

FOOLED YOU HAM SALAD SANDWICHES

This recipe is from an old Hoosier cookbook.

1 lb bologna
1/2 cup sweet pickle relish
1 cup mayonnaise-style salad dressing
1/2 dozen boiled eggs, finely chopped
1/2 cup finely chopped onion

Grind or finely chop the bologna. In a large bowl, combine the bologna, pickle relish, and onions. Add the salad dressing and eggs. Stir to combine well. This makes a great sandwich served on bread or split rolls with lettuce leaves.

Thursday, October 1, 2009

PAT'S COCONUT BREAD

An old Texas recipe.

2 1/4 cups all-purpose flour
1 cup sugar
1 tbsp + 1 tsp baking powder
1 tsp salt
1 1/4 cups shredded coconut, toasted and cooled
1 1/2 cups milk
1 egg, lightly beaten
2 tbsp peanut oil
1 tsp coconut extract

Preheat oven to 350 degrees. Lightly grease a 9-inch loaf baking pan.

Sift the flour, sugar, baking powder, and salt into a medium mixing bowl. Add the toasted coconut and blend well. Combine the milk, egg, oil, and coconut extract in another bowl; mix together well. Add the milk mixture to the flour mixture, all at once, and stir briefly just until blended. Do not overmix.

Pour the batter into the prepared pan. Bake at 350 degrees for about 1 hour or until a wooden toothpick inserted in the center comes out clean. Invert onto a wire rack and cool to room temperature before slicing.

WACKY BRAN PANCAKES

This is an old Girl Scouts recipe.

2 cups milk
1/2 cups All-Bran cereal
1 egg, beaten
1 1/2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
2 tbsp sugar
3 colors of food coloring, your choice

In a medium mixing bowl, stir the milk and cereal into the beaten egg; let mixture stand for a couple minutes or until the cereal is softened. Sift together the flour, baking powder, salt, and sugar. Stir the dry ingredients into the cereal mixture just until blended. This batter will be lumpy.

Take 1/3 portions of batter and put into 3 separate small bowls. Stir your food coloring choices into the bowls of batter.

Drizzle colored batter onto a lightly greased hot griddle to make faces, ie eyes, nose, mouth. Cook until bubbles appear. Pour 1/4 cup batter over each face. Cook until bubbly. Turn once.

Yield: 10 to 12 pancake faces.

Canned Pumpkin vs Home Cooked Pumpkin

I am pleased to note, that 100% of you who answered the recent poll: Do you use canned pumpkin or cook your own? said you use canned pumpkin. I, too, use the canned pumpkin. I remember when I used to buy the pumpkins, clean out the seeds and strings, cut up the pumpkin and cook it. My son swore that was the only way he could eat pumpkin pie. Ha, Ha. The joke was on him. Once I changed to using canned pumpkin, he didn't notice the difference! Now that he is the chief cook in his family--he has four kids--I notice canned pumpkin works well for him too!!

Wednesday, September 30, 2009

AUNT STELLA'S CHEESEBURGER PIE

1 1/2 lb ground beef
1 medium onion, chopped
3/4 cup catsup
1 pkg American cheese
1 can biscuits

Brown the hamburger meat with the onion, salt it to suit you, and drain off fat. Add the catsup and stir to mix up. Place the mixture in the bottom of a round cake pan. Top with the cheese slices then the biscuits. Bake at 400 degrees for 20 minutes.

THE VALLEY'S SCALLOPED CORN

This recipe was a grocery store give away many years ago.

1/2 cup chopped yellow onion
1 medium green bell pepper, chopped
1/4 cup butter
1 can (17-oz) Cream Style corn
1/2 cup seasoned bread crumbs
2 eggs, beaten

Preheat oven to 375 degrees. Grease a 1-quart casserole dish and set aside.

In a medium saucepan, over medium heat, melt the butter. Add the onion and bell pepper and saute until tender. Remove the pan from the heat. Stir in the corn, bread crumbs, and eggs until well blended. Pour into the prepared casserole dish at bake at 375 degrees for 35 to 40 minutes.

Tuesday, September 29, 2009

LIMA HAMBURGER PIE

This recipe is from an old Midwestern church cookbook.

2 tbsp fat
1/2 small minced onion
1 can condensed tomato soup
pepper to taste
salt to taste
1 1/2 lb ground beef
2 1/2 cups lima beans

Melt the fat in a skillet. Add the ground beef and onion; fry until the onion is tender and the beef is no longer pink. In a baking dish, combine the lima beans, tomato soup, salt and pepper. Top the beans mixture with the ground beef and onion mixture. Top with a piece of pie dough. Bake in a 400 degree oven for 20 to 30 minutes until heated through and the pastry crust is golden brown.

CRANBERRY FLUFF

This is another of my old Hoosier recipes.

1 lb fresh cranberries
3 cups sugar
1 cup chopped walnuts
1 container (12-oz) frozen whipped topping, thawed

Grind cranberries. Add the sugar to the cranberries; stir together well. Cover the mixture and refrigerate for 24 hours. Before serving, fold in the nuts and whipped topping.

Monday, September 28, 2009

WILMA'S FAVORITE BUTTERMILK BISCUITS

This is another old Southern Indiana recipe.

2 cups all-purpose flour
3/4 tsp salt
1 tbsp baking powder
1/4 cup lard (or shortening)
1 cup buttermilk
1/4 tsp baking soda

Sift the flour, salt, and baking powder together into a large bowl. Work the lard into the flour mixture using your fingers. Mix the baking soda into the buttermilk and add to the flour mixture; blend lightly. Knead and roll out to 1/2-inch thick on a lightly floured surface. Using a biscuit cutter or the lip of a glass cut the dough. Bake on a greased baking pan (or even better, a cast iron skillet).

NOTE: Do not over knead the dough. The less you knead, the better the biscuits.

HOMEMADE SODA CRACKERS

This is an old Texas recipe.

2 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
2 tbsp butter
2/3 cup buttermilk or sour cream

Preheat oven to 375 degrees.

Combine the flour, salt, and baking soda. Cut the butter into the flour mixture; stir in the buttermilk. Form the dough into a ball and knead a few times. Divide dough into several pieces and roll each out, one at a time, very thin on a floured surface. Lay sheets of dough on ungreased baking sheets and cut into squares with a very sharp knife or use a pizza cutter. Sprinkle with some additional salt. Prick squares with a fork. Bake at 375 degrees for 10 to 12 minutes or until lightly browned.

Sunday, September 27, 2009

MIZ HEDRICK'S SWEET POTATO SOUFFLE

3 cups cooked, mashed sweet potatoes
1 cup sugar
2 eggs
1 tbsp vanilla
1/2 cup butter, softened

Topping:
1 cup packed brown sugar
1/3 cup flour
1 cup chopped pecans

Preheat oven to 350 degrees.

Mix together the sweet potatoes, sugar, eggs, vanilla, and butter. Pour mixture into a lightly greased casserole dish.

Mix the brown sugar, flour, and pecans together with a fork. Sprinkle the mixture over the top of the sweet potato mixture. Bake at 350 degrees for 30 minutes.

PINEAPPLE ORANGE FRUIT SALAD

8 oz cream cheese, softened
1 can (14-oz) sweetened condensed milk
1 small carton frozen whipped topping, thawed
2 cans drained pineapple chunks
2 small cans Mandarin oranges, drained
1/2 cup chopped pecans or walnuts

With an electric mixer beat the cream cheese and sweetened condensed milk together until blended. Fold in the whipped topping. Gently fold in the pineapple chunks, oranges, and nuts. Chill before serving.

Saturday, September 26, 2009

BROCCOLI - ONION CASSEROLE

1 lb fresh broccoli or 10-oz frozen broccoli
3 medium onions, quartered
4 tbsp butter
2 tbsp flour
3/4 tsp salt
dash black pepper
1 cup milk
1 (3-oz) pkg cream cheese
2 oz sharp American cheese, shredded
1 cup soft bread crumbs

Slit the broccoli spears lengthwise and cut into 1-inch pieces. Cook in boiling salted water until tender. (Or cook frozen broccoli according to the package directions.) Drain broccoli well. Cook onions in boiling salted water; drain well.

In a saucepan, melt 2 tablespoons of the butter; blend in the flour, salt, and pepper. Add the milk and cook, stirring, until thick and bubbly. Reduce heat; blend in the cream cheese until smooth. Place the vegetables in a 1 1/2-quart lightly buttered casserole dish. Pour the sauce over the vegetables, mixing lightly to be sure all vegetables are covered. Top with shredded cheese. Cover and chill for a few minutes.

Melt the remaining butter and toss with the bread crumbs in a small bowl. Cover and chill.

Bake the casserole, covered, for 30 minutes at 350 degrees. Sprinkle the crumbs around the edges of the casserole. Bake, uncovered, until heated through, about 20 to 30 minutes.

Note: This is a great recipe for preparing ahead since it needs to chill anyway before baking. When you get home, it is oven ready!

HAMBURGER TOMATO PIE

Dough:
1/2 cup melted butter
2 tbsp milk
2 tbsp water
1/8 tsp salt
dash of vinegar
1 1/2 cups flour

Mix butter, milk, and water together in a medium mixing bowl. Add the salt and vinegar; stir to mix. Add enough flour to make the consistency of biscuit dough. Do NOT work too much. Roll out, reserving enough for the top crust. Line a deep dish pie pan with the dough. Let it overlap sides of pie pan. Make filling, fill crust and add the top crust. Cut a few slits for air to escape during baking.

Filling:
2 tbsp butter
1 large tomato, chopped
1 lb hamburger meat
salt to taste
pepper to taste
1/8 tsp garlic powder
1 small yellow onion, chopped

Preheat oven to 400 degrees.

Melt the butter in a 10-inch skillet. Add the onion and saute until tender. Add the meat to the onion and cook until no longer red. Add the tomato, salt, pepper, and garlic powder. Stir to blend well. Simmer for 5 minutes. Pour filling into the prepared crust. Top with top crust. Bake in a 400 degree oven for 10 to 15 minutes then lower temperature to 375 and bake until the crust is browned and the filling is bubbling.

Friday, September 25, 2009

LIVER, ONION, POTATO SKILLET

This recipe is from my husband's late aunt.

4 slices bacon
4 medium potatoes, sliced
1/4 cup bacon drippings (or butter)
2 cups sliced onions
2 tbsp flour
1 1/2 cup beef bouillon
1 tsp salt
1/4 tsp pepper
1 lb liver (preferably frozen)

Cook the bacon in a large skillet. Drain and measure the fat. Add onions and saute until golden. Sprinkle with salt, pepper, and flour. Mix well and add the bouillon; bring to a boil while stirring. Cut the liver into 1/2-inch cubes. Add to skillet, then add potatoes. Sprinkle lightly with more salt and pepper. Cook, covered, for 25 minutes or until the potatoes are tender and the liquid is of gravy consistency. Crumble the bacon and sprinkle over the mixture.

BECKY'S 7-UP SALAD

1 pkg (4 serving size) lime gelatin
2 cups boiling water
8 oz cream cheese
2 cups 7-UP
1 cup crushed pineapple
1/2 cup chopped pecans
1 cup miniature marshmallows

Dissolve the gelatin in the boiling water until all gelatin is dissolved. Add the cream cheese and stir until melted. Add the 7-UP, stir and refrigerate. When the mixture is partially set, fold in the pineapple, pecans, and marshmallows. This makes a pretty molded salad.

Thursday, September 24, 2009

BISCUIT TOPPED VEGETABLE BEEF CASSEROLE

1 cup chopped onions
2 tbsp vegetable oil
1 lb ground beef
1/8 tsp pepper
1 1/2 cup tomato juice
3 stalks celery, chopped
2 carrots, diced
1/2 cup ketchup
1/4 cup flour
1 tsp salt
1 can of refrigerated biscuits

Preheat oven to 375 degrees. Lightly grease a 2-quart casserole dish and set it aside.

Heat the oil in a large skillet; add the onions, ground beef, salt and pepper. Saute until the beef is browned and onion is tender. Drain excess fat from the skillet. Add the tomato juice, celery, carrots, ketchup, and flour. Cook, stirring, until the mixture thickens. Pour mixture into a lightly greased 2-quart casserole dish. Place the biscuits over the top of the mixture. Bake at 375 degrees for 20 to 25 minutes.

5 CUP SALAD

This is an old universal recipe.

1 cup drained, canned pineapple tidbits
1 cup flaked coconut
1 cup miniature marshmallows
1 cup drained mandarin orange segments
1 cup sour cream

In a medium bowl with a lid, combine all ingredients and mix to coat well. Add the lid to the bowl and refrigerate for at least two hours. Serve on lettuce leaves, if desired.

Wednesday, September 23, 2009

BETTY'S PEANUT BRITTLE

A common old recipe among Hoosiers.

2 cups sugar
1 cup white syrup
1 pkg raw peanuts
2 tbsp butter
3/4 tsp soda
1 cup water
1/8 tsp salt

In a saucepan mix together the sugar, syrup, and water. Cook over medium heat until the mixture reaches 236 degrees or soft ball stage. Add the peanuts and salt. Cook until the mixture reaches 295 degrees or starts to harden slightly. Remove from the heat; add the butter and soda. Stir well and pour into lightly buttered shallow pans. (Tin foil pie pans work great for this.) When cooked, break into pieces.

CRUNCH CAULIFLOWER-BROCCOLI SALAD

This is another old Indiana recipe.

1 large head cauliflower
1 large bunch broccoli
1 medium red onion
1 medium bell pepper
1 jar pimento

Dressing:
1 cup Miracle Whip salad dressing
1/2 cup oil
1/2 cup sugar
1/2 tsp dry mustard
1/3 cup vinegar

In a large salad bowl, break cauliflower and broccoli into small pieces. Slice the onion into thin slices, break into rings and add to the salad bowl. Dice the bell pepper and add to bowl. Add the drained and chopped pimento.

In a small bowl whisk together the salad dressing, oil, sugar, dry mustard, and vinegar until well blended. Pour the dressing over the vegetables in the salad bowl. Toss to mix well. Cover, refrigerate and let stand overnight for the vegetables to marinate. Serve chilled.

Tuesday, September 22, 2009

EASY CHOCOLATE KISSES-CHERRY PIE

This is an old recipe from Hershey's.

1 baked (9-inch) pie shell
1 pkg (10-oz)Hershey's Mini Milk Chocolate Kisses
1 1/2 cups miniature marshmallows
1/3 cup milk
1/2 pint cold whipping cream
1 can (21-oz)cherry pie filling, chilled
Whipped Cream

Place 1 cup of the mini kisses, the marshmallows and milk in a medium micro-wave safe bowl. Microwave the mixture on high for 1 to 2 minutes or until chocolate is softened and the mixture is melted and smooth when stirred. Cool mixture completely.

In a small mixing bowl, beat the whipping cream until stiff. Fold whipped cream into the cooled chocolate mixture. Spoon the mixture into the prepared crust. Cover and refrigerate four hours or until firm.


Just before serving, garnish the pie with the pie filling in the center of the pie. Place whipped cream around the pie edges and set extra mini kisses on the whipped cream.

MACARONI CASSEROLE WITH PIMENTO

This is an old recipe from my childhood neighborhood in Southern Indiana.

1 pkg (8-oz) macaroni
1/2 cup mayonnaise
1/4 cup diced green bell pepper
1/4 cup diced pimento
1 medium onion, diced
1/2 tsp salt
1 can cream of mushroom soup
1/2 cup milk
1 cup grated sharp cheese

Preheat oven to 325 degrees.

Prepare macaroni according to the package directions. In a large bowl, mix together the macaroni, mayonnaise, bell pepper, pimento, onion, salt. In a small bowl, whisk the soup and milk together; stir into the macaroni mixture. Add the cheese and mix in well. Lightly butter a casserole dish. Pour the macaroni mixture into the casserole dish and bake at 325 for 30 minutes until heated through and bubbly.

Monday, September 21, 2009

STELLA'S BAKED APPLE PUDDING

1/3 cup softened butter
1 egg
1 tsp baking soda
1/4 tsp cinnamon
2 cups grated apples
1 cup sugar
1 cup flour
1/4 tsp salt
1 tsp vanilla
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

In a large bowl combine the butter, egg, and sugar beating until fluffy. Blend in the baking soda, cinnamon, flour, salt, and vanilla. Stir in the apples and walnuts. Pour mixture into an ungreased 8-inch square baking pan. Bake at 350 degrees for 35 minutes. Serve topped with whipped cream or ice cream, if desired.

EASY APPLE BUTTER

16 cups unsweetened applesauce
1 1/2 lb granulated sugar
1 1/2 lb brown sugar
1 cup apple cider vinegar
2 tbsp ground cinnamon

In a large bowl mix together the applesauce, both sugars, vinegar and cinnamon. Stir the mixture until it is thoroughly mixed. Put the mixture into large pans (9 x 13-inch) pans and bake at 350 degrees for three hours; stir occasionally during baking. Put the hot mixture into jars and seal.

Yield: 5 quarts

Saturday, September 19, 2009

MS AGATHA'S CREAM PUFFS

This is an old Hoosier recipe.

Puffs:

1/4 cup shortening
1/2 cup boiling water
1/2 cup all-purpose flour
2 eggs

Filling:

1 cup milk
4 tbsp flour
6 tbsp sugar
1 egg
few grains salt
1/4 tsp vanilla or other flavoring of your choice

To make the puffs: Combine the shortening and boiling water and continue to boil until the shortening melts. Add the flour and beat until mixture is smooth and thick and leaves the side of the pan. Add the eggs, one at a time, and beat well after each addition. The mixture should be a thick, heavy dough. Arrange on an oiled cookie sheet or shallow baking pan small rounds of dough, at least 3-inches apart.

Bake in a moderate oven (350 degrees) for 40 minutes or until the cream puffs are puffed up and brown all over. Cut just enough to fill with the cream filling.

To make the filling: In a saucepan combine the milk and sugar. Add the flour and whisk until smooth. Add the salt, then stir in the egg. Cook the mixture over low heat until thickened. Remove from heat, add the vanilla or other flavoring; stir to blend. Use to fill the puffs.

PEAS FOR GUESTS

This recipe is from an old church cookbook.

1 large pkg frozen peas
1 jar mushrooms stems and pieces
1 jar baby onions
3 tbsp butter

Prepare the peas as directed on the package and drain. Saute onions and mushrooms in butter. Add the drained peas to the onions and mushrooms. Stir gently to blend.

Friday, September 18, 2009

HOOSIER PERSIMMON BREAD

3 cups flour
2 tsp baking powder
2 cups persimmon pulp
2 eggs
1 tsp cinnamon
2 cups sugar
1 tsp salt
2 tsp soda
1/2 cup chopped nuts
1/2 cup raisins
1 tsp nutmeg
1 1/2 cup vegetable oil

Preheat oven to 350 degrees. Grease and flour two loaf pans; set aside.

Sift the flour, baking powder, cinnamon, nutmeg, salt, and soda into a bowl. Stir in the sugar. Stir the persimmon pulp and eggs into the mixture. Add the oil and mix well. Stir in the nuts and raisins. Pour into the prepared loaf pans. Bake at 350 degrees for about 55 minutes. The bread is done when a wooden toothpick inserted in the center comes out clean.

STACY'S CHILI CON QUESO CASSEROLE

This recipe is from an old Midwestern cookbook.

2 cans (4-oz each) mild whole green chilies, drained
2 cups chopped tomatoes
2 cups shredded Cheddar cheese
1 cup biscuit baking mix
1/2 cup sour cream
1/2 cup milk
3 eggs

Preheat oven to 375 degrees. Grease a square baking pan. Remove the seeds from the chilies and arrange chilies in a single layer in baking pan. Sprinkle the tomatoes over the chilies and the cheese over the tomatoes. Beat the baking mix, sour cream, milk, and eggs with a wire whisk until well blended and smooth. Pour over the cheese. Bake, uncovered, until a knife inserted in the center comes out clean, about 35 to 30 minutes.

Serves 6 to 8

Thursday, September 17, 2009

IDA MAE'S MEAT LOAF

This recipe is from old church suppers in Southern Indiana.

2 lb ground beef steak
2 eggs
1 1/2 cup bread crumbs
3/4 cup ketchup
1/2 cup warm water
1 pkg dry onion soup mix
1 can (8-oz) tomato sauce

Preheat oven to 350 degrees.

Using your hands, combine the beef and eggs in a large mixing bowl. Add the bread crumbs, and ketchup; combine. Pour the warm water into the dry soup mix and stir to blend. Add the soup mixture to the other ingredients. Mix together well. Put the mixture into a loaf pan. Top the meatloaf with 2 strips of bacon. Pour the tomato sauce overall. Bake for 1 hour at 350 degrees.

GRAPEFRUIT SALAD WITH CELERY SEED DRESSING

This is another old Hoosier recipe.

1/2 cup vegetable oil
1/3 cup sugar
1 tsp dry mustard
1/2 tsp paprika
3 tbsp honey
3 tbsp cider vinegar
1 tbsp lemon juice
1/2 tsp celery seeds
1 cup thinly sliced celery
1 cup chopped celery leaves
1 grapefruit, peeled, sectioned, seeded
2 bananas, sliced (optional)
1/4 cup chopped pecans or walnuts

In a blender contain combine the vegetable oil, sugar, mustard, paprika, honey, vinegar, and lemon juice. Process about half a minute. Stir in the celery seeds. In a bowl combine the celery, celery leaves, grapefruit, bananas, and 1/2 cup of the dressing from the blender. Stir all together very gently. Spoon the mixture into a large salad bowl; sprinkle with the nuts. Serve with the remaining dressing.

Yield: 4 to 6 servings

Wednesday, September 16, 2009

MRS. EADS' SOUTHERN COLE SLAW

1 med head of cabbage
1 med green bell pepper
1 cup chopped celery
1/2 cup vegetable oil
1/2 cup vinegar
1 cup sugar
salt and pepper to taste

Chop the cabbage and bell pepper in a large bowl. Add the chopped celery, salt and pepper. Dissolve the sugar in the oil and vinegar; add to the vegetables. Toss mixture together well. Refrigerate overnight or all day before serving.

ABBOTT HIGH'S MEXICAN PECAN CANDY

This recipe was used in home economics classes in Texas during the 1950s.

1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
3 tbsp light corn syrup
1/2 cup evaporated milk
5 large marshmallows
2 tbsp unsalted butter
2 tsp vanilla
1 cup pecan pieces

Place the granulated and brown sugars, corn syrup, and evaporated milk in a heavy bottomed 3-quart saucepan. Stir to blend. If available, clamp a candy thermometer onto the side of the pan. Do not let it touch the bottom of the pan. Cook the mixture over medium heat until the syrup reaches 238 degrees on the thermometer, the soft ball stage. If a candy thermometer is not available, have ready a small cup filled with ice water. They syrup is ready when a few drops of the syrup dropped into the water forms a ball which flattens out when picked up the the fingers. Replace the water for each test. Remove the syrup from the heat. Stir in the marshmallows. Add the remaining ingredients, beating until almost cool. Drop by tablespoons onto waxed paper to cool and set.

Tuesday, September 15, 2009

APPLEWOOD JULEP

This recipe is from an old Midwestern church.

1 quart unsweetened apple juice
1 cup unsweetened pineapple juice
1 cup orange juice
1/4 cup lemon juice

Mix all the juices together until well blended. Add ice and enjoy.

HOOSIER'S BUTTERMILK PERSIMMON PUDDING

This recipe is from an old Indiana church cookbook.

2 cups persimmon pulp
1 cups buttermilk
2 eggs
1 tsp baking soda
1 tsp salt
2 1/2 cups flour
1 1/2 cups sugar
1 stick butter
1 tsp nutmeg
1 tsp cinnamon

Preheat oven to 350 degrees.

Grease and lightly flour a 9 x 13-inch baking pan; set aside.

Mix the butter and sugar together; add persimmon pulp. Blend mixture together well and stir in the buttermilk; add the eggs and mix well. In a small bowl, combine the baking soda, salt, flour, nutmeg, and cinnamon. Add the flour mixture to the persimmon mixture and mix together until well combined. Pour the batter into the prepared baking pan. Bake 35 to 40 minutes.

Friday, September 11, 2009

SPINACH CASSEROLE

This recipe was found in an old Midwestern cookbook.

3 boxes frozen chopped spinach
1 cup sour cream
1 pkg onion soup mix
4 tbsp butter
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese

Cook and drain the spinach. Mix sour cream and onion soup mix. Toss with the spinach until well coated. Empty into a lightly greased casserole dish. Melt the butter and add the bread crumbs and cheese. Add to top of casserole. Bake at 325 for 30-40 minutes or microwave on high 8 to 10 minutes on high.

NO COOK STRAWBERRY JAM

2 cups fully ripe, completely crushed fresh strawberries
1 box Sure-Jell
3/4 cup water
4 cups sugar

Mix the sugar into the crushed strawberries; let stand 10 minutes. Stir to dissolve the sugar. Mix the Sure-Jell and water together in a saucepan. Bring to a boil and boil for 1 minute. Stir the Sure-Jell into the strawberry mixture. Stir for 3 minutes. Ladle the mixture into freezer containers, cover with lids and let set at room temperature for 24 hours. Store in freezer. This is good as a jam and also as a topping for ice cream.

Thursday, September 10, 2009

HAM DEVILED EGGS

This old recipe is from Virginia.

6 hard-boiled eggs
3 tbsp finely chopped cooked ham
2 tbsp mayonnaise
2 tbsp softened cream cheese
1 tsp prepared mustard
1 tsp lemon juice
1/2 tsp caraway seeds
paprika, if desired

Cut egg in half lengthwise. Remove yolks and set whites aside.

In a small bowl, mash egg yolks with a fork. Add the ham, mayonnaise, cream cheese, mustard, lemon juice, and caraway seeds to the mashed yolks. Stir the mixture to blend well. Refill the egg whites with the mixture using a heaping tablespoon of the mixture per egg white half. Sprinkle with paprika, if desired.

Indiana Peach Crunch

This is another old Hoosier recipe.

1 large can sliced peaches, drained; reserving 1/4 cup of the syrup
1/4 cup butter, softened
1/4 cup brown sugar
1/2 cup flour
dash of salt

Arrange the peach slices in a shallow baking dish; add the 1/4 cup syrup. Combine the butter, brown sugar, flour, and salt together in a small dish until crumbly. Sprinkle the mixture over the peaches. Bake for 25 to 30 minutes at 400 degrees.

Note: This is very good served warm with vanilla ice cream or whipped cream.

Wednesday, September 9, 2009

SAUSAGE-BEEF APPETIZERS

This recipe is from an old Midwestern church cookbook.

1 lb ground beef
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp oregano
1 lb bulk sausage
1 small package Velveeta-style cheese
1 pkg cocktail rye bread

In a large skillet, cook the ground beef, salt, garlic powder, and oregano together until the beef is browned. Drain mixture in a colander. While mixture drains, add the sausage to the skillet and cook until browned; drain. In a medium saucepan, put the sausage, beef mixture and the cheese. Heat over low heat until the cheese is melted. Stir frequently so cheese doesn't burn. Spread the mixture on the rye bread slices.

CLASSIC CHOCOLATE SHAKE

This classic recipe is from an old newspaper clipping about an old "Shake Shop".

1 cup cold whole milk
3 scoops vanilla ice cream
2 tbsp chocolate syrup
whipped cream
2 maraschino cherries

Combine all ingredients in a blender and mix until blended. The longer you blend, the thinner the shake will be. Pour into two glasses, top with whipped cream and a maraschino cherry. Serve immediately.

Tuesday, September 8, 2009

MOIST APPLE-DATE NUT CAKE

This is an old newspaper clipping found in my late mother's recipe files.

1 3/4 cups unsifted all-purpose flour
2 tsp unsweetened cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1 stick butter, softened
1 cup sugar
2 eggs
4 cups peeled and chopped tart apples
1 cup chopped walnuts
1/2 cup chopped pitted dates
1/2 cup cold coffee

Preheat oven to 350 degrees. Grease a tube pan and dust with flour. Tap out excess flour. Set aside.

Combine 1 1/2 cups of the flour, the cocoa powder, baking soda, cinnamon and cloves in a small bowl; set aside.

In a large bowl, beat together butter and sugar until smooth and creamy. Beat in eggs, one at a time, until well blended.

In a medium size bowl, combine the apples, nuts, and dates. Add the remaining flour and toss together until the nuts and fruits are well coated.

Add the flour mixture alternately with the coffee to the butter mixture. Begin and end with the flour mixture. Mix until smooth. Stir in the apple mixture. Spoon the batter into the prepared tube pan and smooth. Bake at 350 degrees for 55 to 60 minutes.

Frost with a caramel frosting or drizzle with a caramel sauce, if desired.

ORANGE GLAZED BONE-IN CHICKEN BREASTS

6 bone-in chicken breasts
1/2 cup soy sauce
1 cup orange juice
1 tbsp paprika
2 cloves garlic, minced
1/8 tsp hot pepper sauce
1/4 cup olive oil
1 orange for garnish, if desired.

Place the chicken breasts in a shallow pan and set aside while you make the marinade.

In a medium bowl, combine the soy sauce, orange juice, paprika, garlic, hot pepper sauce and oil. Reserve approximately 1/3 of the marinade to use later. Pour the remaining marinade over the chicken. Cover and refrigerate. Allow to marinate 10 to 15 minutes. Preheat broiler. Remove the chicken from the marinade and discard the marinade left in the dish. Place chicken breasts, skin side down, on a broiler pan. Brush with some of the reserved marinade. Broil for approximately 15 minutes, basting twice during that time. Turn chicken and broil, basting several times, for another 12 to 15 minutes. Arrange chicken on a serving platter. Place orange sections or thin orange slices around the platter for garnish, if desired.

Friday, September 4, 2009

HOOSIER REUBEN SANDWICH

An old Hoosier recipe.

2 slices rye bread
3 oz corned beef
1 1/2 oz sauerkraut
2 tbsp Thousand Island Salad Dressing
1 slice Swiss cheese, thinly sliced

Butter one side of each of the slices of rye bread. Place buttered sides of the bread down in a large skillet. Place the slice of cheese over one slice and the Thousand Island dressing on the other slice. Place the corned beef and sauerkraut in the skillet. Cook until hot and bread is toasted. Stack the corned beef and sauerkraut on the bread slices and put together to make sandwich.

MS SOWDERS' EASY PINEAPPLE CAKE

1 large can crushed pineapple with juice
1 box white or yellow cake mix
1 cup chopped pecans or hickory nuts
1 stick butter
powdered sugar, if desired

Heat oven to 350 degrees. Grease an oblong cake pan. Pour undrained pineapple into the greased pan. Sprinkle the dry cake mix over the pineapple and smooth down. Sprinkle nuts over the batter. Cut the stick of butter into small pieces and dot over the batter. Bake at 350 degrees for 1 hour. No need to frost this cake. Sprinkle with powdered sugar, if desired.

Wednesday, September 2, 2009

SPECIAL K CEREAL TREATS

1 cup white sugar
1 1/2 cups creamy peanut butter
1 cup white corn syrup
4 cups Special K cereal

In a saucepan, combine the sugar, peanut butter and syrup. Bring to a boil, lower the heat and cook the mixture for 5 minutes. Remove from the heat and stir in the cereal. Spread the mixture in a greased cake pan. Cut into squares.

MAYONNAISE BISCUITS

2 cups self-rising flour
4 tbsp mayonnaise
1 cup milk

Preheat oven to 450 degrees. Grease two six cup or one 12 cup muffin tins and set aside.

Stir all the ingredients together until well mixed. Divide dough evenly among the 12 muffin cups. Bake at 450 degrees until brown.

Monday, August 31, 2009

MIXED VEGETABLE SALAD

Another old recipe from Southern Indiana.

2 boxes frozen mixed vegetables
1 cup chopped celery
1 cup chopped green bell pepper
1 cup large yellow onion

Dressing:

1/2 cup sugar
1 tbsp flour
1/2 tsp salt
1 tbsp prepared mustard
1/2 cup vinegar

Cook the frozen vegetables just slightly so they are still crisp. Drain well and add the chopped vegetables. Put the vegetables in a bowl that can be covered. Put the sugar, flour, salt, mustard, and vinegar in a small saucepan. Cook over medium heat to a boil, turn off heat and allow to cool. Pour the dressing over the vegetables, cover and refrigerate until chilled.

Mrs. Newlin's Bread and Butter Pickles

This recipe is from a lady who attended an old church in Indiana.

1/3 cup salt
2 cups brown sugar
3 cups white sugar
3 cups apple cider vinegar
2 tbsp mustard seed
1 tbsp celery seed
1 1/2 tsp turmeric
2 lb sliced onions, separated into rings
20-25 cucumbers
8 cups ice

Scrub cucumbers and slice into thin slices. Put the cucumbers and onion rings into a large pan and pour the salt over the vegetables. Add the ice over the top and let soak for 3 hours. After the three hours, drain the water from the vegetables but do not rinse off the salt. Put the cucumbers and onions back into large pan. Mix the brown sugar, white sugar, vinegar, mustard seed, celery seed, and turmeric together. Pour the mixture over the cucumbers and onions. Cook over medium-high heat until the cucumbers lose their bright green color. Put mixture into hot pint jars and seal with hot lids and rings. Be sure jars seal. You will hear a popping sound when jars seal and the center of the lid will indent slightly.

Sunday, August 30, 2009

DIP FOR FRUIT

1 pint whipping cream
1 pkg (8-oz) cream cheese, softened
1 lb powdered sugar
2 tsp vanilla

Place glass mixing bowl and mixer beaters in freezer for 10 minutes; remove and beat the whipping cream until thick peaks form. Set whipped cream aside.

In a separate mixing bowl, beat the cream cheese until smooth; add vanilla, then whipped cream and powdered sugar alternately. Mix until well blended.

This dip is great for dipping fresh fruits.

THEO'S ZUCCHINI RELISH

10 cups ground zucchini*
4 cups ground onions
2 cups ground bell peppers
5 tbsp salt
5 cups sugar
2 cups vinegar
1 tsp celery seed
1 tbsp turmeric
1 tsp nutmeg
1 tsp powdered mustard
2 tbsp cornstarch
1/4 cup vinegar

*Grind zucchini, onions, and bell peppers using a food grinder. (Modern cooks can use a food processor.) Put the ground vegetables into a crock or large bowl, add the salt and let stand overnight. The next morning, wash off the salt and drain well.

In a large pot bring to a boil the sugar, 2 cups vinegar, celery seed, turmeric, nutmeg, and powdered mustard; add the drained vegetables. Cook the mixture for 3 minutes then add the cornstarch and 1/4 cup vinegar that have been mixed together until smooth. Cook the mixture until thick. Fill hot jars and seal with hot lids. Be sure all the jars seal. Refrigerate any jar that doesn't seal.

Saturday, August 29, 2009

PICNIC POTATO CHIP CHICKEN

1 large frying chicken, cut-up
2 sticks butter or margarine
1 large package potato chips

Melt butter in a shallow dish. Crush the potato chips into fine crumbs. Dip each piece of chicken into the melted butter then roll in the potato chip crumbs. Place on a cookie sheet and bake in a 350 degree preheated oven for one hour and twenty minutes. Bake uncovered.

VANNIE'S TWO DAY REFRIGERATOR PICKLES

This recipe is from an old church cookbook.

1 gallon cucumbers
2 green bell peppers
1 red bell pepper
1 cup sliced celery
8 medium onions
4 tbsp salt
2 1/2 cups sugar
2 cups vinegar

Wash all the vegetables thoroughly. Slice the cucumbers into 1/4-inch slices and put into a gallon jar. Cut the tops off the peppers, remove seeds and membranes, slice into 1/4-inch thick slices. Add the peppers and celery to the jar. Peel and slice onions into 1/4-inch slices; add to the jar. Mix the salt, sugar, and vinegar together, stirring well until sugar is dissolved. Pour the liquid mixture over the vegetables in the jar; cover. Refrigerate and do not open for two days. Take out and use as needed.

Friday, August 28, 2009

JOHNNY CAKES

This recipe is from an old Midwestern church cookbook.

1/2 cup cornmeal
1 tbsp flour
1 tbsp soda
1 1/2 cups milk
1 tsp salt
2 tbsp vegetable oil
2 eggs, beaten

Mix all ingredients together using only enough strokes to mix well. Drop by spoonfuls on hot griddle. Fry until brown on each side.

MISS MYRNA'S FLUFFY DUMPLINGS

Miss Myrna was from Southern Indiana.

1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tbsp vegetable oil

Sift together the flour, baking powder, and salt into mixing bowl. Add oil to milk, then add all at once to flour mixture, stirring just until moistened. Drop by teaspoon into hot broth or knead on floured board and cut into squares before adding to the hot broth. After broth starts to boil again, reduce heat and simmer 15-20 minutes.

Thursday, August 27, 2009

ZUCCHINI MARMALADE

This recipe is from an old church cookbook.

6 cups grated zucchini, peeled
No. 2 can crushed pineapple with juice
1 box Sure-Jell
6 cups sugar
2 tbsp lemon juice
1 box (6-oz) apricot gelatin

Mix zucchini and sugar and let stand 10 minutes. Cook 6 minutes. Remove from the heat and add the crushed pineapple and its juice. Also add the Sure-Jell. Cook another 6 minutes after beginning to boil, stirring frequently. Remove from heat and add apricot gelatin. Stir until gelatin is dissolved. Put into container and put in freezer or put in hot jelly jars and seal with lids and bands that have been boiled. Be sure jars seal; refrigerate any jars that do not seal.

SIMPLE WALDORF SALAD

3 cups diced red delicious apples
1 tbsp lemon juice
1/2 cup diced celery
1/4 cup walnut pieces
1/3 cup mayonnaise

Toss the apples with the lemon juice to avoid discoloration. Add the celery, walnuts, and mayonnaise. Mix well. Refrigerate until serving time.

Wednesday, August 26, 2009

GARDEN VEGETABLE SALAD

1 head cauliflower
1 large bunch of broccoli
1 can black olives
1 lb fresh white mushrooms
1 lb cherry tomatoes
1 small red onion, sliced into thin rings
salt to taste, optional

Cut or break cauliflower and broccoli into bite size pieces; place into a salad bowl. Slice the mushrooms into the bowl. Drain the black olives well and add to the bowl. Cut the tomatoes into halves and add to the bowl. Add the onion rings and salt, if desired. Mix vegetables together well. Add your favorite dressing (I prefer Italian) and toss before serving.

MIZ NELLIE'S END-OF-SUMMER RELISH

This is an old recipe from my childhood days in Southern Indiana.

4 cups onions, ground
4 cups green tomatoes, ground
4 cups cabbage, ground
5 1/2 cups green bell peppers, ground
3 cups red bell peppers, ground
4 cups cucumbers, ground
1/2 cup salt
1 tbsp celery seeds
6 cups sugar
2 tbsp mustard seed
1 1/2 tsp tumeric
4 cups cider vinegar
2 cups cold water

After grinding the vegetables, place them in either a stainless steel or enameled pot; add the salt. Let stand overnight in the refrigerator.

Next day, pour off the liquid from the vegetables. Rinse well and drain again. Add to vegetables the celery seed, sugar, mustard seed, turmeric, vinegar, and cold water. Bring to a boil, lower heat and simmer for 3 minutes. Pack into 8 hot pint jars. Seal and place in a hot water bath and process for 3 minutes.

Tuesday, August 25, 2009

ZELDA'S STANDARD HOT ROLLS

This recipe is from an old church cookbook.

3 cups all-purpose flour
1/4 cup sugar
1 egg, well beaten
1 tsp salt
1 cup boiling water
1 cake yeast
1/4 cup warm water

Dissolve yeast in 1/4 cup warm water (not hot). Add sugar, salt, and egg. Mix yeast mixture to half the flour. Add remaining ingredients and mix. Let rise.

NOODLES ROMANOFF

This old recipe is from Southern Indiana.

8 oz noodles, cooked according to pkg directions, drained
1/3 cup butter
1/3 cup flour
1 cup milk
1/4 tsp garlic powder
1/4 cup chopped onion
1/2 cup sour cream
1/2 lb cottage cheese
1/4 cup Parmesan cheese
1/4 cup corn flake crumbs

Over low heat melt butter. Stir in flour. Stir in milk and cook until mixture just begins to boil. Remove from the heat and stir in the garlic powder, onion, sour cream, and cottage cheese. Place noodles in a 1 1/2-quart buttered casserole dish. Stir in white sauce mixture. Top with the Parmesan cheese and corn flake crumbs. Bake at 350 degrees for 30 minutes.

Monday, August 24, 2009

JEAN'S ZUCCHINI-BANANA BREAD

This recipe is from an old church cookbook from the Midwest.

2 eggs
1 cup oil
2 cups sugar
2 cups zucchini, peeled and grated
1 banana, mashed
1/2 cup nuts
1 tsp salt
3 cups flour
1 tsp soda
1/4 tsp baking powder
3 tsp vanilla
3 tsp cinnamon

In a large mixing bowl, mix together the eggs, oil, sugar, zucchini, and banana. Add the salt, flour, soda, baking powder, and cinnamon; mix in well. Stir in the vanilla and nuts. Bake in two greased and floured loaf pans for 1 hour and 15 minutes.

BEE CHASERS ICE CREAM

This is an old recipe from my late mother.

6 eggs
1 1/2 cups honey
2 2/3 tbsp vanilla
1/4 tsp salt
2 cans (14-oz each) sweetened condensed milk
Whole Milk

In a large bowl, mix together the eggs, honey, vanilla, salt, and sweetened condensed milk; mix well. Pour mixture into a 1 gallon ice cream freezer container. Add enough whole milk to fill the container. Freeze according to the manufacturer's instructions.

Saturday, August 22, 2009

CHINESE NOODLE HAMBURGER CASSEROLE

1/4 cup butter
1 lb extra lean hamburger
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
1 can condensed tomato soup
1 can condensed cream of mushroom soup
1 can Chinese noodles

Brown meat, onions, celery and bell pepper in a skillet in the butter. Add the soups and simmer for 30 minutes. Add Chinese noodles and mix well. Pour into a lightly buttered casserole dish and bake at 350 degrees for 30 minutes.

ICE BOX COOKIES

This recipe was found on an old newspaper clipping. Can you remember having an ice box instead of a refrigerator? Oh-Oh, I can!

1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 cup shelled, chopped pistachios

In a medium mixing bowl, cream butter and sugar. Add vanilla and egg, blending until smooth. Combine the flour and baking powder; add to the creamed mixture. Stir in pistachios. Shape the dough into two rolls a little over an inch each in diameter. Wrap in waxed paper* and chill thoroughly in the ice box.

When ready to bake, cut rolls into 1/4-inch thick slices and place on very lighted greased cookie sheets. Bake at 400 degrees for 6 to 7 minutes or until barely brown on edges. Makes about six dozen.

Tip: Dough can be refrigerated up to one week. Slice and bake as needed.

*In today's modern kitchens, plastic wrap would work better than waxed paper.

Friday, August 21, 2009

OVERNIGHT SALAD

This recipe is from an old Indiana church cookbook.

1 large head of lettuce
1 head cauliflower
1 onion
2 cups Miracle Whip
1/3 cup sugar
1 jar bacon bits (or 1 lb bacon, cooked and crumbled)
1/3 cup Parmesan cheese

In a large bowl, toss together the lettuce, cauliflower, and onion.

Mix the sugar and Miracle Whip together until sugar is dissolved. Toss the sugar mixture with the lettuce mixture. Cover and refrigerate overnight. Before serving pour bacon bits and Parmesan cheese on top and toss.

VIRGINIA'S HOLIDAY RELISH

This recipe is from Southern Indiana.

12 red bell peppers
12 green bell peppers
12 large white onions
1 qt vinegar
3 cups sugar
1 oz mustard seed

Grind red and green peppers and onions together. Cover with boiling water and let stand 15 minutes; drain. In a large saucepan or Dutch oven, mix the vinegar, sugar, and mustard seed together. Add the drained vegetables to the sugar mixture; bring to a boil and boil for 15 minutes. Put relish into hot pint jars and seal with rings and inserts that have been boiled in hot water. Make sure jars seal. If a jar doesn't seal, refrigerate it.

Wednesday, August 19, 2009

BROCCOLI-POTATO SOUP

This recipe is from an old church cookbook.

1 box frozen chopped broccoli
1 medium potato, diced
1 1/2 tsp cornstarch
1 cup milk
1 tbsp butter
1/4 tsp salt
1/8 tsp pepper

Cook the broccoli and potato in enough water to cover, until tender. In a large saucepan, combine the cornstarch and milk until smooth. Add the butter, salt, and pepper; cook, stirring constantly, until thick and smooth. Add the broccoli and potatoes and about 1 more cup of milk. (Add milk until soup is of the desired consistency.) Cook gently until additional milk is heated through.

HOT PEPPER RELISH

12 hot peppers
12 green tomatoes
3 cups sugar
3 tsp salt
12 cups bell peppers
12 yellow onions
2 cups cider vinegar

Grind the hot peppers, green tomatoes,bell peppers, and onions. Place mixture in a colander and run hot water over vegetables for about 5 minutes; drain well. Place in a large saucepan.

In another saucepan, bring the sugar, salt, and vinegar to a boil. Pour the sugar mixture over the vegetable mixture and cook over medium heat until very hot, stirring occasionally. Do not allow to come to a roiling boil. Place in clean, hot pint jars and seal with hot bands and lids. Be sure jars seal.

Yield: 6 pints

Tuesday, August 18, 2009

CHINESE STYLE TUNA CASSEROLE

I've had this recipe for many years. Don't know where I got it.

1 can (6 1/2-oz) chunk-style, drained, flaked
1 can cream of mushroom soup, undiluted
1/4 cup water
1 pkg (10-oz) frozen peas
1 can (3-oz) chow mein noodles
1 tomato, diced
1/2 cup chopped celery
1/4 cup sliced green onion
1/4 cup salted cashews for garnish

Preheat oven to 375 degrees.

Empty tuna fish into a mixing bowl. Blend soup and water together and add to the tuna. Add the peas, 1 cup of the chow mein noodles, tomato, celery, and green onion. Toss lightly to mix well. Pour mixture into a buttered 1 1/2-quart casserole dish and pour remaining noodles over the top. Bake at 375 degrees for 25 to 30 minutes or until heated through. Garnish with the cashews.

Yield: 4 servings.

NOTE: You may substitute canned chicken for the tuna,if you prefer.

MEATLOAF WITH SWEET AND SOUR SAUCE

This recipe is from an old newspaper clipping.

1 1/2 lbs ground chuck
1 cup bread crumbs
1/2 cup chopped yellow onion
1 tsp salt
1/2 tsp pepper
1/2 can (15-oz size) tomato sauce (save other half for sauce)

Preheat oven to 350 degrees.

In a bowl, combine the above ingredients and mix well; form into a loaf. Place in a meatloaf pan with a drain insert to keep meatloaf from sitting in fat. Bake at 350 degrees for 45 to 50 minutes.

SAUCE:

Remainder of the tomato sauce
1/2 cup sugar
2 tbsp brown sugar
2 tbsp cider vinegar
2 tbsp prepared mustard

In a small saucepan, combine the above sauce ingredients. Bring to a boil over medium heat, stir and lower heat to low. Allow sauce to simmer. After meatloaf has baked 45 to 50 minutes, remove from oven and pour some of the sauce over the meatloaf. Return to oven and bake another 10 minutes. Serve extra sauce in a bowl.

Monday, August 17, 2009

MISS CINDY'S LENTIL SOUP

2 1/2 cups lentils
1/2 cup chopped onion
1 cup chopped celery with leaves
1/2 cup carrots, chopped
1/4 tsp thyme
1 clove garlic, minced
1 bay leaf
1 tsp sugar
dash of hot pepper sauce
Ham hocks

In a large saucepan or a Dutch oven, combine the lentils with ham hocks and enough water to cover by an inch or so. Cook for 3 hours.

To the lentils add the onion, celery,carrots, garlic, bay leaf, sugar, thyme and hot sauce. Cook for another half hour.

Put the soup through a colander. Chill and remove the grease. To serve, reheat the soup. Take ham off the bones and add back into the soup. If you want to thicken the soup, put 2 tablespoons flour into a small amount of the soup and whisk together. Stir mixture back into the soup and blend well while heating.

MEXICAN CHEESE BITES

1 1/2 cup baking mix (ie Bisquick)
1/4 cup dairy sour cream
1 egg
1 can chopped green chilies, drained
1 cup shredded Cheddar cheese

Heat oven to 400 degrees.

Mix baking mix, sour cream, egg and chilies together in a large bowl. Stir in the cheese. Drop dough by rounded teaspoonfuls, about 2 inches apart onto greased cookie sheet. Bake until golden brown, 10-12 minutes. Serve with taco sauce or salsa, if desired.

Yield: 4 dozen

Sunday, August 16, 2009

TWENTY MINUTE HASH

An old Southern Indiana recipe.

1 lb ground round
2 cups cooked, cubed potatoes
1/2 cup chopped onion
1 tsp salt
1 tbsp Worcestershire sauce

About 20 minutes before serving time, cook the ground round, potatoes, and onion in a skillet until the meat is cooked through. Add the salt and Worcestershire sauce; cook over low heat for about 15 minutes, stirring often.

Serves 4 to 6.

Saturday, August 15, 2009

CAJUN PEPPER SALAD

This is an adaptation of a recipe I saw years ago in a women's magazine.

DRESSING:
1/4 cup olive oil
2 tbsp red wine vinegar
2 tsp chopped fresh basil
1 tsp minced garlic
1 tsp Dijon mustard
1 tsp prepared horseradish
1/2 tsp oregano
1/4 tsp thyme
1/4 tsp salt
1/4 tsp fresh ground black pepper
1/4 tsp paprika
1/8 tsp ground red pepper

Place all ingredients in a blender container and blend until mixture is a dressing.

PEPPERS:
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 cucumber, peeled, seeded, sliced thin
1 green onion including top, sliced
2 medium tomatoes, seeded and diced

Slice all the bell peppers into 1/4-inch thick rings. Layer peppers and cucumber evenly on 4 salad plates. Sprinkle with the green onion. Spoon tomatoes over each plate. Drizzle with the dressing above.

Yield: 4 servings.

SWEET CORN SUCCOTASH

2 slices bacon, diced
1/2 cup chopped yellow onion
1/4 cup chicken broth
2 1/2 cups whole-kernel corn (about 5 ears cut from cob)
1 pkg (10-oz) frozen lima beans
1 cup chopped tomatoes
1/4 cup heavy cream
1/2 tsp salt
1/8 tsp paprika

In a large saucepan, over medium heat, cook the bacon until crisp; drain on paper towels. Add the onion to the drippings in the pan and saute until translucent. Add the chicken broth, corn, and lima beans. Reduce the heat to medium, cover and cook, stirring occasionally, 10 minutes. Stir in the tomatoes, cream, salt, and paprika; replace cover and cook 10 minutes more, stirring once. Just before serving, sprinkle with bacon.

Yield: 4 servings

Friday, August 14, 2009

COTTAGE CHEESE-MANDARIN ORANGE SALAD

This is a recipe from an old Southern Indiana church.

1 large container cottage cheese
1 large box orange gelatin
1 large can crushed pineapple, drained
1 can Mandarin oranges, drained
1 small carton frozen whipped topping, thawed

In a large bowl, mix the cottage cheese and dry gelatin together. Add the pineapple and oranges and blend in. Gently fold in the whipped topping. Chill all day or overnight.

TRIPLE CHEESE LOG

4 pkgs (3-oz each) cream cheese, softened
6 oz pkg Blue cheese
6 oz processed Cheddar cheese spread, softened
2 tbsp grated onion
1 tsp Worcestershire sauce
1/8 tsp Accent, optional
1 cup chopped pecans
1/2 cup finely chopped parsley

In a medium mixing bowl, combine the cream cheese, blue cheese, cheddar cheese, onions, Worcestershire sauce, and Accent,if using. Beat until well blended. Stir in half of the pecans and half of the parsley. Turn mixture out on waxed paper and form into a log. Roll the log in the remaining pecans and parsley.

Thursday, August 13, 2009

GERALDINE'S FUDGE COOKIES

This is an old Southern Indiana recipe.

1 cup flour
4 tbsp cocoa
1 tsp vanilla
1 cup sugar
2 eggs
1/2 cup butter, melted

In a mixing bowl, mix the flour, cocoa, and sugar together. Stir in the eggs, vanilla, and butter. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees for about 10 minutes.

MIZ TAYLOR'S PIZZA CASSEROLE

1 lb ground beef
1/8 lb pepperoni
1 can pizza sauce with cheese
1 small pkg shredded mozzarella cheese
1/4 cup Parmesan cheese
4 oz egg noodles, cooked in salted water until tender
1 small onion, chopped

Heat oven to 350 degrees.

Brown ground beef with onion and drain. Grease a 2-quart casserole dish and put meat and onion in dish. Stir the noodles, pepperoni, and pizza sauce together; add to the meat and onion mixture in dish. Stir to blend. Sprinkle with the Parmesan cheese and mozzarella cheese. Bake at 350 degrees until bubbly and cheese is melted, about 20-25 minutes.

Wednesday, August 12, 2009

GRANDMA'S DEEP DISH APPLE PIE IN A CAKE PAN

An old family handed down recipe.

Preheat oven to 425 degrees.

Line a 13 x 9-inch baking pan with pie crust dough trimming to 1/2-inch overhang. Set aside.

FILLING:

1 1/4 cups sugar
6 tbsp all-purpose flour
1 tbsp ground cinnamon
12 cups thinly sliced, peeled Granny Smith apples
1/2 stick butter

Topping:

1 tbsp milk
1 tbsp sugar
1/2 tsp ground cinnamon

To prepare filling: Combine sugar, flour, and cinnamon in a small bowl. Put apples in a large bowl and pour the sugar mixture over the apples; toss well to mix. Layer half the apple mixture over the dough in the baking pan. Dot apples with half the butter. Top butter with the other half of the apple mixture and dot with remaining butter. Top with another sheet of pie dough. Crimp edges of the two pastry sheets to seal. Cut some small slits for air to escape during baking.

To prepare topping: Brush the pastry top with the milk. Combine the sugar and cinnamon. Sprinkle mixture over the milk.

Bake at 425 degrees for 15 minutes. Lower oven temperature to 350 degrees and bake another 35 to 40 minutes until bubbly and browned.

Note: May be made in a 10-inch deep dish pie pan if you wish the conventional shaped pie.

ELLA'S MOTHER'S YEAST BREAD

5 1/2 cups all-purpose flour
3 eggs
1/2 cup sugar
2 pkg yeast
1/3 cup lukewarm water
1 stick butter

Dissolve yeast in the water. Mix sugar, eggs, and butter together. Add yeast to the sugar mixture and stir to mix. Add the mixture to the flour. Mix in water as needed; let rise. Knead down and put in pans and let rise again. Bake in a 375 degree oven until browned.

MARSHMALLOW FRUIT AMBROSIA

I have had this recipe about 40 years. Not sure where I got it.

1 cup sour cream
2 tbsp honey

Combine sour cream and honey; mix well; set aside.

1 can (11-oz) mandarin orange segments, drained
2 cups miniature marshmallows
1 cup banana slices
1/2 cup maraschino cherry halves
1/2 cup shredded coconut

Combine the oranges, banana slices, cherry halves, and coconut. Fold in the marshmallows to mix well. Spoon the mixture into 8 individual dessert dishes. Top with the reserved sour cream mixture. Garnish with fresh mint leaves, if desired.

Tuesday, August 11, 2009

OVEN BEEF STEW

This recipe is from an old Southern Indiana church cookbook.

1 lb. cubed stew beef
1 large onion, sliced
1 cup sliced potatoes
1 cup sliced carrots
1 cup sliced celery
1 can sliced mushrooms, drained
2 large cans V-8 juice
1 pkg dry onion soup mix
1 tbsp instant tapioca
1 tbsp sugar
1 tbsp salt
1 tbsp pepper

Preheat oven to 350 degrees.

Place beef in the bottom of a large roasting pan. Layer the vegetables over the beef. In a mixing bowl, mix together the juice, soup mix, tapioca, sugar, salt and pepper. Pour the mixture over the vegetables. Cover the roasting pan and bake at 350 degrees for about 3 hours.

STRAWBERRY BANANA GELATIN SALAD

1 large box strawberry gelatin
2 cups boiling water
2 bananas, sliced
2 small boxes frozen strawberries
1 can crushed pineapple, drained
8 oz carton sour cream

In a large mixing bowl, pour the boiling water over the gelatin, stirring till gelatin is completely dissolved. Add the bananas, strawberries, and crushed pineapple; stir to mix in well. Pour the mixture into an oblong baking dish and refrigerate until firm. Remove from the refrigerator and spread sour cream over the top. Pour the remaining gelatin mixture over the sour cream. Return to refrigerator until firm.

Monday, August 10, 2009

BRAISED LAMB SHANKS

3 to 4 lamb shanks, bones cracked
1/4 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1 clove garlic, mashed, not minced
2 tbsp brandy
1 cup chicken broth
1/4 tsp basil
1/4 tsp oregano

Garnish:
1 cup cooked pearl onions, browned
1 cup tiny mushrooms, browned
minced fresh parsley

Cut each shank into two or three parts. Mix flour with salt and pepper. Rub flour mixture over the meat. Heat olive oil and garlic together in a casserole or Dutch oven that can go on into the oven. Add the meat and brown on all sides.

Heat brandy in a long handled measuring cup; ignite; pour over the meat. Add broth, basil and oregano. Bring mixture to a boil. Place a piece of waxed paper closely over the meat fitting it around the edges to increase the tenderness of the meat. Put the lid on casserole dish or Dutch oven. Bake at 350 degrees for 1 to 1 1/2 hours or until meat is tender. Remove from oven. Spoon juices over meat on platter. Garnish with onions, mushrooms, and parsley.

Yield: 4 servings

LEMON COCONUT BARS

1 1/2 cups unsifted flour
1/2 cup confectioners' sugar
3/4 cup cold butter
4 eggs, slightly beaten
1 1/2 cups sugar
1 tsp baking powder
1/2 cup lemon juice
3/4 cup flaked coconut

Preheat oven to 350 degrees.

In a medium bowl, combine flour and confectioners' sugar; cut in butter until mixture is crumbly. Press onto the bottom of a lightly greased 13 x 9-inch baking pan. Bake at 350 degrees for 15 minutes.

In a large bowl, mix eggs, granulated sugar, baking powder, and lemon juice. Pour mixture over the crust and top with the coconut. Bake 20 minutes or until golden. Cool on a wire rack. Cut into bars and keep stored in refrigerator.

Sunday, August 9, 2009

APPLE WALNUT COLESLAW

4 cups shredded cabbage
1 cup chopped apple
1/2 cup chopped celery
1/2 cup raisins
1/4 cup chopped walnuts
1 cup mayo-style salad dressing
1/4 cup French dressing
1 tsp salt
pepper to taste

In a large bowl toss the cabbage, apple, celery, raisins, and walnuts.

In a small bowl, mix together the salad dressing, French dressing, salt and a dash of pepper to make the slaw dressing. Add the dressing to the cabbage mixture and mix lightly. Refrigerate until serving time.

Serves 8

BAKED POTATO SALAD CASSEROLE

This is an old church cookbook recipe.

8 to 10 potatoes
1 large onion
8-oz Cheddar cheese, shredded
1 jar Imitation bacon bits
1 cup salad dressing (mayo style)
1 cup milk
slices of Velveeta cheese

Preheat oven to 350 degrees.

Boil potatoes in enough salted water to cover. Boil for 10 minutes; peel potatoes and dice. In a large bowl, mix together the chopped onion, Cheddar cheese, 1/2 of the imitation bacon bits, the salad dressing and milk. Add potatoes to the mixture and fold in. Butter a 13 x 9-inch baking pan and pour potato mixture into the pan. Top with the Velveeta cheese and sprinkle the remaining bacon bits over the top. Bake at 350 degrees for about an hour.

Saturday, August 8, 2009

BROCCOLI WITH LEMON HERB SAUCE

2 tbsp butter
1 tbsp + 1 tsp all-purpose flour
1 tsp grated lemon peel
1/4 tsp dried dill weed
1/4 tsp salt
1 cup half and half cream
1 egg yolk, beaten
1 to 1 1/2 lbs cooked broccoli spears
sliced pimento, optional

In a medium saucepan over medium heat, melt the butter; remove from heat. Stir in flour, lemon peel, dill weed and salt. Blend in the half and half cream. Cook, stirring, over medium heat until the mixture thickens and just begins to boil. Remove mixture from the heat. Blend a small amount of the hot mixture into the egg yolk. Blend back into the hot mixture and stir to combine. Cook, stirring, until the mixture comes to a boil; stir for 1 more minute. Place cooked broccoli in a serving bowl and pour the sauce over the broccoli. Garnish with the pimento strips, if desired. If you want a thinner sauce, just slowly add another tbsp of the half and half cream.

MILK PIE PASTRY

This recipe is so old I don't even remember where I got it.

3 cups sifted all-purpose flour
1/2 tsp salt
1 cup firmly packed lard
1/2 cup cold milk

Combine the flour and salt in a large bowl. Cut in the lard until the mixture resembles coarse corn meal. Sprinkle milk evenly over the top while tossing the mixture with a fork. Toss until the mixture holds together. Use about 2/3s of the pastry in the bottom of the pie pan to hold filling. Use the remaining third of the pastry for the top crust.

Friday, August 7, 2009

DAVID'S CHICKEN A LA KING

This old recipe is from church pitch-ins.

1/4 cup green bell pepper, chopped
10 small mushrooms, sliced
1 quart milk
2 tbsp chicken-flavored base
10-oz butter, melted
1 cup flour
1 cup water
2 large cooked and cooled chicken breasts
2-oz pimento, chopped

In a medium saucepan combine the bell pepper and water. Bring to a boil and cook for 3 minutes. In a small skillet or saucepan, saute the mushrooms in a couple ounces of the butter. Add the chicken-flavored base to the bell pepper water and whip with a wire whisk to insure it dissolves completely. Combine the remaining butter and the flour to form a thick roux; cook, stirring, for 5 minutes. Add milk to broth and peppers. Bring the mixture to a simmer; add the roux. Cut chicken breasts into 1/2-inch squares. Add to thickened sauce; add the mushrooms and stir in pimento.

Serve over biscuits or rice.

DRIED BEEF CHEESE DIP

This recipe is from an old Indiana church.

2 (8-oz each) pkgs cream cheese, softened
2 small pkgs dried beef, chopped
2 tbsp Worcestershire sauce
1 tbsp onion flakes
dash garlic flakes
2 tbsp milk

Mix cream cheese, onion flakes, garlic flakes,Worcestershire sauce, milk and then 1 1/2 of the packages of beef. Mix everything together well and form into a ball. Roll the ball in the remaining beef.

Wednesday, August 5, 2009

HOT WATER PIE CRUST

An old Indiana recipe.

3 cups all-purpose flour
1 cup lard (softened to room temperature)
1/2 cup boiling water
1 tsp salt

Mix all ingredients together with a spoon. Rut into refrigerator until cool. Roll out to make 3 single pie crusts. May be kept in freezer until needed.

CRUMB TOPPED BAKED EGGPLANT

This recipe is from an old church cookbook I found in my mother-in-law's things.

1 medium eggplant
1 medium onion, chopped
3/4 cup condensed cream of mushroom soup
1/3 cup milk
1/2 cup cracker crumbs
1/2 cup grated cheddar cheese

Cut and cook eggplant in salted water until tender. Drain eggplant and combine with the soup, onion, and milk. Put into a buttered baking dish and sprinkle the cracker crumbs and grated cheese over the top. Bake at 350 degrees for 30 minutes. Serves 6.

Tuesday, August 4, 2009

ZESTY ITALIAN CHICKEN

2 tbsp butter
1 lb skinned and boned chicken, cut into 1-inch pieces
1 clove garlic, minced
1 1/2 cups thinly sliced zucchini
1 1/2 cups sliced mushrooms
1 can (15-oz) tomato sauce
1 can (14 1/2-oz) whole tomatoes, undrained and quartered
1 1/2 tsp dried oregano
1/2 tsp lemon pepper seasoning
1/8 tsp cayenne pepper, optional
8-oz thin spaghetti
Grated Parmesan cheese, optional

In large skillet melt butter; cook chicken until lightly browned. Add garlic, zucchini, mushrooms; cook two minutes. Stir in tomato sauce, tomatoes, oregano, lemon pepper, and cayenne, if using. Simmer mixture on low heat, uncovered, for 10 to 12 minutes or until the sauce is slightly thickened.

Meanwhile, cook spaghetti according to the package directions and drain. To serve pour the sauce over the pasta and sprinkle with Parmesan cheese, if desired.

Yield: 4 servings

MY MOM'S BUTTERSCOTCH PIE

This recipe is from my late mother.

1 1/2 cups brown sugar
1 cup water
3 eggs, separated
4 tbsp flour
1 cup milk
4 tbsp butter
1 tsp vanilla
1/4 tsp salt
1 baked 9-inch pie shell

In a saucepan add the water to the brown sugar; bring to a boil to make a syrup.

In a bowl, add the egg yolks and mix to break up; stir in the flour and add milk gradually, stirring to prevent lumping. Add the egg mixture to the syrup and bring to a boil, stirring frequently until thickened. Remove from the heat and add butter, vanilla, and salt. Pour into the baked pie shell. Top with your favorite meringue or whipped cream, if desired.

Monday, August 3, 2009

MACARONI TUNA CASSEROLE BY VIRGINIA

This recipe is from an old Southern Indiana church ladies society.

8 oz shell macaroni
1/2 cup shredded American cheese
1/2 can cream of celery soup
1 can chunk style tuna, drained
1 box frozen peas
1/4 cup butter
1/4 cup milk
2/3 cup crushed potato chips

Cook macaroni for 6 minutes after it begins to boil. Put frozen peas in a colander When the macaroni is cooked, drain by pouring the water over the frozen peas. Place both the macaroni and peas in a large bowl. Add the tuna, cream of celery soup, butter, milk, and cheese. Mix together well to combine. Place in a buttered casserole dish. Sprinkle top with crushed potato chips. Bake in a preheated 375 degree oven until heated through.