Friday, December 30, 2011

HOT SPICED PUNCH IMPERIAL

Have had this punch recipe around for ages.  Don't even remember when we first used it. 

1 cup granulated sugar
1 cup brown sugar
1 quart medium strength tea
4 sticks cinnamon
6 whole cloves
2 quarts orange juice
2 cups lemon juice
thin slices of oranges and/or lemons for garnish

Combine the sugars with the tea, cinnamon sticks, cloves and boil for 5 minutes.  Heat the orange and lemon juices to the boiling point and mix in with the tea mixture.  Pour into a pretty punch bowl.  Float the orange and/or lemon slices on top to make it pretty.

Note: You can substitute a quart of apple cider for the tea and reduce the granulated sugar to 1 cup, if desired.

Makes about 30 punch cup servings.

Thursday, December 29, 2011

HONEY-BANANA BREAD

Honey has long been a dependable sweetener.  Go back to the old ways of sweetening your bread with this natural source.

1/2 cup butter, softened
3/4 cup honey
2 large eggs
1 cup mashed ripe bananas
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup chopped pecans, toasted

Beat butter in a large mixer bowl with electric mixer on medium speed until creamy.  Add the honey, beating well.  Add the eggs, one at a time, beating after each one.  Add the banana and mix well.

In a small bowl combine the flour with the baking soda and salt; stir in the pecans.  Add flour to the creamed mixture and stir until the dry ingredients are well combined into the egg mixture. 

Spoon the batter into a greased and floured 9-inch loaf pan.  Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes then remove to a wire rack to cool completely.

Note:  If the corners of the bread start to get too browned, cover corners with foil shields for last several minutes of baking.

Note: File Photo

CORN AU GRATIN

Growing up in the midwest corn country, corn was always a favorite no matter how you cooked it.  Since corn and cheese are two of my favorite foods, I love this corn au gratin!

1 can (16-oz) cream-style corn
2 tablespoons flour
1 tablespoon sugar
2 eggs, beaten
1 cup grated Cheddar cheese
1/4 cup milk or cream

Place all the ingredients in a mixing bowl and mix together well.  Place in a greased 8-inch square baking dish and bake at 350 degrees for 1 hour.

Wednesday, December 28, 2011

TOMATO BISQUE

I have always loved tomato soup.  This old homemade version is a favorite since it has a potato, one of my favorite foods, in it!

2 tbsp butter
3/4 cup chopped onion
1 1/2 cups peeled and diced potato
4 chicken bouillon cubes
3 1/2 cups water
1 bay leaf
1 tsp basil
1/4 tsp black pepper
1 can (28-oz) whole tomatoes, do not drain
4 tbsp tomato paste
1 tsp sugar
sour cream for garnish, if desired

In a large saucepan, melt the butter then add the onion and cook over medium heat for about 5 minutes until transluscent.  Stir occasionally during the cooking so as not to burn.

Add the diced potatoes, bouillon, water, and seasonings to the onion.  Cover the pan and cook for 15 minutes.  Add the tomatoes, tomato paste, and sugar to the potato/onion mixture.  Stir well to blend.  Replace lid and simmer for 20 to 25 minutes.  Remove the bay leaf.

Pour into blend in small batches and puree until smooth and thick.  Pour into soup bowls and top with sour cream, if desired.

I like mine served with crackers or a crusty bread.

This soup can be made ahead of time, stored in refrigerator and reheated to serve hot or may be served cold on hot summer days.

Tuesday, December 27, 2011

CHILI SAUCE MEATLOAF

For a different meatloaf, try this old fashion recipe using a can of hot dog chili sauce!

1 lb ground beef
1 tsp salt
1/4 tsp black pepper
1/2 cup oats (I use quick oats)
2 tbsp minced onion
1 can hot dog chili sauce
2 tbsp chopped green bell pepper

In a large mixing bowl combine the ground beef, salt, pepper, oats, onion, and bell pepper; add half the can of chili sauce and mix well.  Pat mixture into a loaf pan and bake at 350 degrees for 45 minutes.

Take the remaining half can of sauce, add the meatloaf drippings and heat in a saucepan, stirring occasionally.  Serve the sauce over the meatloaf.

Monday, December 26, 2011

CHOCOLATE CHIP BUNDT CAKE

OOPS!  Meant to post this on my Ladybugs Sweet Treats Blog as it is not from my old-fashion recipe collection.  When I realized I had made a mistake, I decided to just apologize and leave it anyway!

1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 1/2 tsp vanilla extract
3 eggs
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 1/2 cups miniature chocolate chips
Marshmallow Cream Glaze (recipe below)

Preheat the oven to 350 degrees.
Grease and flour a 12-cup Bundt cake pan; set aside.

In large mixer bowl cream the butter, sugar, brown sugar, and vanilla until light and fluffy.  Add the eggs, 1 at a time, mixing well after each one.

In a separate bowl combine the flour, baking powder, and salt; add to the butter mixture alternately with the milk, mixing just until smooth after each addition.  Stir in the chocolate chips.

Pour the batter into the prepared pan and bake at 350 degrees for 65 to 70 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes then invert onto the serving platter and allow to cool completely.

Make the glaze below and spoon over the cake:
Creamy Chocolate Glaze:
2 tbsp sugar
2 tbsp water
1/2 cup miniature chocolate chips
1 tbsp marshmallow cream
1 to 2 tsp hot water

In a saucepan, bring the sugar and the 2 tablespoons of water to a boil; remove from the heat.  Stir in the chocolate chips, stirring until they are melted.  Blend in the marshmallow cream.  Add the hot water, half a teaspoonful at a time, mixing until the glaze is of your desired consistency.

Yield: 12 slices of glazed cake

Note: I like to decorate with sliced raw almonds and well drained maraschino cherry halves; see picture below.

GRANDMA HAWKINS

As you who follow this blog know, I grew up in Southern Indiana and most of my favorite recipes can be traced to my roots there.  I grew up next door to my grandparents and my grandmother had a great influence on my cooking.  She was always happy to share her secrets and let me make a mess in her kitchen, although I was expected to clean up said mess! (Another good idea when teaching someone to cook!)  She was always very eager to be a taste-tester and always gave me an honest answer.  If there was a problem, she was generous in her approval and subtle in her corrections.  On Christmas Eve I found this picture of her and my grandpa.  I wanted to give her due credit and post her picture on this site.  This picture was taken around 1940.

Saturday, December 24, 2011

CREME DE MENTHE PIE

1 1/4 cups chocolate wafer crumbs
3/4 cup granulated sugar, divided
1/3 cup melted butter
1 envelope unflavored gelatin
1/8 tsp salt
3 eggs, separated
1/2 cup cold water
1/4 cup green creme de menth
1/4 cup white creme de cacao
1 1/2 cup heavy cream
chopped pistachio nus
chopped maraschino cherries

Preheat oven to 400 degrees.

To make the crust, mix the chocolate wafer crumbs with 1/4 cup sugar and the melted butter; press into the bottom and up the sides of a 9-inch pie plate.  Bake at 400 degrees for 5 minutes then allow to cool.

In a medium saucepan combine the gelatin, 1/4 cup of the sugar, and the salt.  Beat the egg yolks together with the cold water and stir into the gelatin mixture.  Cook the mixture over low heat for 3 to 5 minutes, stirring constantly, until thickened and all the gelatin is dissolved. 

Remove the saucepan from the heat and stir the creme de menth and creme de cacao into the mixture.  Set into a pan of cold water to chill while stirring occasionally, until the mixture is the consistency of unbeaten egg white.

Beat the egg whites until stiff but not dry.  Add the remaining 1/4 cup sugar gradually and beat until very stiff.  Fold the egg white mixture into the gelatin mixture.

Whip 1 cup of the heavy cream until stiff and fold into the gelatin mixture.  Pour the filling into the cooled crumb crust and chill until firm.

Whip the remaining half cup of heavy cream until stiff and use to garnish the pie.  Sprinkle the pistachio and maraschino cherries over the whipped cream to garnish.






Friday, December 23, 2011

APPLE-CITRUS WASSAIL

When I was young and living in Indiana, it was always cold and often snowy at the holidays.  We always enjoyed this fruity wassail.

6 cups apple cider (or juice)
1 cinnamon stick
1/4 tsp nutmeg
1/4 cup honey
3 tbsp lemon juice
1 tsp grated lemon peel
1 can (18-oz) unsweetened pineapple juice
1 small can frozen orange juice,thawed & diluted as the container directs
1 orange cut into thin slices for garnish

In a large saucepan heat the cider with the cinnamon stick, bringing to a boil.  Reduce the heat and simmer for 5 minutes, covered.  Remove the lid and stir in the nutmeg, honey, lemon juice and peel, pineapple and orange juices.  Simmer an additional 5 to 8 minutes to heat thoroughly.  Serve in a pretty punch bowl with the orange slices floating atop the wassail.

Note: file photo

Thursday, December 22, 2011

CLASSIC VANILLA BUTTERMILK CAKE

For your next special occasion, try my old fashion vanilla buttermilk cake.  It is so yummy, you won't want to make birthday or other special occasion cakes any other way!

6 egg whites
2 cups all-purpose flour
1 cup cake flour
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 cup butter, softened to room temperature
2 2/3 cups granulated sugar
2 tsp vanilla
2 cups buttermilk

Allow the egg whites to stand at room temperature for half an hour.

Preheat oven to 350 degrees.
Grease and lightly flour 3 8-inch round cake pans; set aside.

In a medium bowl combine the flours, baking powders, baking soda, and salt; set aside.

In a large mixer bowl, using an electric mixer on medium speed, beat the butter for half a minute or so.  Add the sugar and the vanilla.  Beat until the mixture is well combined.  Add the egg whites all at once and beat for 3 minutes at medium-high speed.  Alternately add the flour mixture and the buttermilk to the butter/egg mixture, beating on low after each addition just until combined.  Mixture will not be smooth but have a slightly curdled appearance.  Divide the batter evenly between the three pans. 

Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the centers comes out clean.  Cool cakes in pans on wire racks for about 10 minutes.  Remove from pans and cool completely on the wire racks.

Frost and decorate, if desired with your favorite frosting.

Yield: 16 servings

Store leftovers in the refrigerator.


VEGGIE TUNA SALAD

1 can (6.5-oz) tuna, drained
1 cup shredded carrots
1 cup diced celery
1/4 cup minced onion
1 cup mayonnaise
1 can (4-oz) shoestring potatoes

In a large bowl use a fork to flake the tuna.  Add the carrots, celery, onion, and mayonnaise; toss until the tuna is coated thoroughly with mayonnaise.  Place in a bowl with a lid, cover, and refrigerate.  Just before serving time, remove from the refrigerator and fold in the potatoes. 

Serves 4 to 6

Wednesday, December 21, 2011

CINNAMON FLAVORED HOT CHOCOLATE

One of the things we have always enjoyed is hot chocolate.  And I, personally, love it flavored.  Try this recipe favorite of ours.

2-oz (2 1-oz squares) unsweetened baking chocolate
2 tbsp very hot water
1 cup whole milk
2/3 cup sugar (now that I am a diabetic I use Splenda)
2 tsp ground cinnamon
1/2 tsp salt
2 cups brewed coffee
2 cups hot whole milk
1 tsp vanilla extract
Whipped cream for topping, if desired
Chocolate shavings for garnish, if desired

Melt the chocolate with the hot water and 1 cup of whole milk in the top of a double-boiler over hot water.  Add the sugar, cinnamon, and salt, mixing well.  Stir in the coffee.  Heat the mixture for 5 minutes.  Add the vanilla extract to the hot whole milk and add to the chocolate mixture; beat until frothy.  Pour into cups and garnish with the whipped cream and chocolate shavings, if desired.

Serves 6.

Tuesday, December 20, 2011

SMOKED SALMON PATE

If you would like to try an old fashion appetizer, try this salmon pate.  Serve with slices of toasted French bread, assorted crackers or party breads.

1/2 lb smoked salmon
water
2 tbsp lemon juice
1/2 tsp dried thyme
1/4 lb butter, melted
1/3 cup whipping cream
freshly ground black pepper
Chopped parsley for garnish

Place fish in a small skillet; just cover with water.  Bring to a boil and reduce the heat.  Cover and simmer 15 minutes or until the fish flakes easily.  Remove from heat and allow fish to cool in the cooking liquid.  Drain fish and separate into flakes; discard any bones.

Put the fish, lemon juice, and thyme in a food processor or a blender container.  Cover and blend until smooth.  Add the melted butter slowly and steadily, pureeing until smooth.

Whip the cream until stiff.  Fold the fish mixture into the whipped cream until well combined.  Add pepper to suit your taste.  Store in a covered container and refrigerate several hours or overnight allowing the flavors to blend.

Remove from the refrigerator a half hour before serving.  Sprinkle with the chopped parsley for garnish.

Monday, December 19, 2011

VELVETY CORN PUDDING

4 eggs
6 tbsp melted butter
2 tbsp flour
1/2 tsp onion powder
1/4 tsp paprika
1/4 tsp garlic powder
1/2 tsp salt
1 pkg (10-oz) frozen whole kernel corn
1 can cream-style corn
1 cup whipping or heavy cream

Preheat oven to 325 degrees.
Grease a deep 1 1/2-quart baking dish; set aside.

In a mixer bowl beat the eggs until thick and lemon-colored.  Add the butter, flour, onion powder, paprika, garlic powder, and salt; beat until smooth.  Stir in both of the corn products and the whipping cream.  Transfer mixture to the prepared baking dish.

Bake at 325 degrees for 1 1/2 hours or until a butter knife inserted near the center comes out clean.  Remove from the oven and let stand for about 5 minutes.

Modern note:  You can cut the cholesterol by 99% and the calories and fat by 50%, if you substitute 1 cup of egg substitute for the 4 eggs and evaporated skim milk for the whipping or heavy cream.


CHOCOLATE CHUNK PISTACHIO SHORTBREAD

3/4 cup butter, softened
1/2 cup sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup chopped pistachios
1/2 cup semisweet chocolate chunks
1 beaten egg white
1/3 cup chopped pistachios

Preheat oven to 300 degrees.
Lightly grease a cookie baking sheet; set aside.

In mixer bowl combine the butter and sugar; cream together until light and fluffy; blend in the vanilla extract.  Gradually add in the flour, beating well.  Fold in the half cup of pistachios and the chocolate chunks.  Place the dough onto the prepared baking sheet and using your hands, pat the dough into an 8 x 10-inch rectangle.  Brush with the beaten egg white and sprinkle the 1/3 cup pistachios over the top.

Bake at 300 degrees for 35 to 40 minutes or until the shortbread is lightly browned.  Cool completely before cutting into 20 squares.

Saturday, December 17, 2011

APPLESAUCE-RAISIN TUBE CAKE

Neither of my parents liked fruitcake of any kind so they were not around our house.  Both my mom and dad did enjoy applesauce cake and we had that frequently.  However, this Applesauce-Raisin Tube Cake was reserved for the holidays.

1 cup butter or oleo, softened
2 cups granulated sugar
1 egg
1 1/2 cups applesauce
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoon soda
1 1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/2 cup water
1 cup chopped walnuts
1 cup raisins

Preheat oven to 350 degrees.
Grease and flour a 10-inch tube pan and set aside.

In mixer bowl combine the butter or oleo, sugar, egg, and applesauce.  Beat until light.  Mix flour, soda, salt, cinnmaon, cloves, and allspice.  Add to the applesauce mixture alternatley with the water, mixing well after each.  Fold in the walnuts and raisins.  Pour into the tube pan and bake for 50 to 60 minutes or until the cake tests done.

PINEAPPLE PECAN CHEESE BALL

One of my favorite things, especially at holiday time, is a cheese ball.  I love this one and have used it since my early married days.  It is just not New Year's Eve without my cheeseball!

2 (8-oz) pkgs cream cheese (In my later years I have started using the light cream cheese!) slightly softened
1/4 cup finely chopped green bell pepper (for Christmas I like to mix red and green bell peppers)
1/4 cup finely chopped green onions
1 small can pineapple, very well drained (I push the lid down into the pineapple to 'squeeze' dry.)
1 cup chopped pecans for rolling

In a mixing bowl mix the cream cheese, with the bell pepper/s, green onion, and pineapple.  When well mixed, refrigerate from 30 minutes up to 3 days to chill. 

To serve, remove from refrigerator and roll thoroughly in the pecans.  Place on a pretty platter and surround with an assortment of crackers.  (Now that I am diabetic, I use only whole-grain crackers.  Don't wait until you are diabetic.  Add whole-grain crackers to your platter now!)

 

Friday, December 16, 2011

OLD FASHION CRANBERRY TASSIES

3 oz cream cheese, softened
1/2 cup butter or oleo, softened
1 cup sifted all-purpose flour
1 egg, beaten
3/4 cup packed light brown sugar
1 tbsp butter or oleo
1 tsp vanilla extract
1/8 tsp salt
2/3 cup coarsely broken pecan pieces
1 cup cranberries, chopped

In a mixing bowl blend the cream cheese with the half cup of butter until completely mixed together.  Add in the flour and mix well.  Cover and refrigerate for 1 hour.

Shape the chilled cream cheese mixture into 1-inch sized balls.  Press over the bottoms and sides of 24 greased muffin tin cups.

In mixer bowl beat the egg, brown sugar, and tablespoon of butter until the mixture is light and fluffy.  Beat in the vanilla and salt.

Sprinkle the pecan pieces and the cranberries evenly into the crusts in the muffin tins.  Pour the egg mixture over the nuts and berries.  Bake at 325 degrees for 25 minutes or until the fillings are set.  Cool.

Note: File Photo

Wednesday, December 14, 2011

SAUSAGE AND SWEET POTATO BAKE

Another recipe from my old days in Indiana.

1 lb bulk sausage
2 medium sweet potatoes, peeled and sliced
3 medium apples, peeled and sliced
2 tbsp sugar
1 tbsp flour
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup water

Brown sausage and drain.  Arrange the sausage, potatoes and apples in a 2-quart casserole.  Combine sugar, flour, cinnamon, salt and water.  Pour over sausage.  Cover and bake at 375 degrees for about 1 hour or until potatoes and apples are tender.

Tuesday, December 13, 2011

1 Xs 4 COOKIES

Have always loved this easy to remember recipe!

1 cup sugar
1 cup chunky peanut butter
1 egg, slightly beaten
1 cup chocolate chips

Preheat oven to 350 degrees.
Lightly grease 2 cookie sheets, set aside.

In a mixing bowl, combine all the ingredients together and mix well.  Shape batter into small balls.  Place cookies on the prepared cookie sheets.  Bake at 350 degrees until the cookies are light brown and flatterened.  Remove cookies to a wire rack to cool completely.

Yield: 2 dozen cookies



Monday, December 12, 2011

VIP CHICKEN

This is another of my old Indiana recipes.  The dried beef and bacon makes these chicken breasts different than the usual.  My husband has always been a meat eater and the more meats per meal the better.  Personally, I'm not much for meat but learned early in my marriage that every meal had better include meat!

2 pkgs (3-oz each) dried beef
6 boneless and skinless chicken breast halves
2 slices (3 x 6-inch each) Swiss cheese
6 slices bacon
1 container (16-oz) sour cream
1 can cream of mushroom soup
1 tbsp butter
freshly ground black pepper
paprika for garnish

Preheat oven to 325 degrees.

Line an 11 x 8 1/2-inch casserole dish with the dried beef.  Pound the chicken breasts to 1/4-inch thickness.  Cut the each slice of Swiss cheese into (3) 1/2-inch strips and put one strip atop each chicken breast.  Roll each chicken breast up and wrap with one of the bacon slices.  Place seam side down atop the dried beef.

In a bowl, whisk the sour cream into the cream of mushroom soup together until smooth.  Pour over the chicken.  Cut the butter into small pieces and dot over the soup.  Grind black pepper over the top to suit your taste.  Sprinkle lightly with the paprika for a garnish.

Bake at 325 degrees, uncovered, for 2 hours.  Serve immediately.  This will serve 6.

Sunday, December 11, 2011

EASY PUDDING PRALINES

1 pkg (4-serving size) vanilla flavored pudding mix
1 cup sugar
1/2 cup firmly packed brown sugar
2/3 cup evaporated milk
2 tbsp butter
1 1/2 cup pecan halves

In a medium saucepan combine the pudding mix, sugar, brown sugar, evaporated milk, and butter.  Cook mixture over low heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.  Boil gently, stirring often, until the mixture reaches the soft ball stage (a drop of the mixture will form a soft ball when dropped into a cup of cold water or a candy thermometer reads 230 degrees.)  Remove from the heat.

Stir the pecans into the hot mixture and beat for 2 minutes.  Working quickly, drop by tablespoon onto waxed paper using back of spoon to make each praline about a 2-inch diameter.  Let stand until firm.

Yield: 2 dozen pralines

NOTE:  You can make chocolate pralines by substituting chocolate pudding mix for the vanilla.  If you are feeling real adventurous, try butterscotch pudding.  Yummy!


Friday, December 9, 2011

WALNUT OATMEAL BARS

1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 tsp vanilla
1/2 tsp instant coffee granules
2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tsp baking soda
1/2 tsp salt
3 cups quick oats
1 1/2 cups coarsely chopped walnuts
1/2 cup butter
2/3 cup unsweetened baking cocoa
1/2 cup granulated sugar
1 can (14-oz) sweetened condensed milk
1 1/2 tsp vanilla

Preheat oven to 350 degrees.

In mixer bowl cream the softened butter and brown sugar until light and fluffy.  Beat in the eggs, vanilla, and coffee granules.

In another bowl combine the flours, baking soda, salt, quick oats, and 1 cup of the walnuts.  Gradually add to the creamed mixture while mixing to form a stiff batter.  Reserve 2 cups of this mixture. Press the remaining oat mixture over the bottom of a 10 x 15-inch baking pan.

Melt the half cup of butter in a saucepan over low heat; stir in cocoa, granulated sugar, and sweetened condensed milk.  Cook, stirring constantly, until smooth and thickened; remove from the heat and stir in the vanilla.

Spread the cocoa mixture evenly over the oat layer in the pan.  Spoon the 2 cups of reserved oat mixture over the top.  Sprinkle with the remaining half cup of walnuts.

Bake at 350 degrees for 25 minutes or until the top is golden brown.  The chocolate will be soft.  Allow to cool completely then cut into 48 bars.
I am so crazy.  Got the picture upside down and don't know how to change it on here!  I am vintage myself and not so good with these modern electronic gadgets!

Thursday, December 8, 2011

MINCEMEAT COOKIE SQUARES

Since we are approaching the Christmas holiday, I have decided to feature some of our old holiday recipes.  If you like mincemeat, you will like this recipe.

3/4 cup butter, softened
3 tbsp powdered sugar
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup packed brown sugar
1/3 cup butter, softened
2 eggs, beaten
1 1/2 cups mincemeat
3/4 cup flaked coconut
1/3 cup chopped walnuts

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.

Combine the 3/4 cup softened butter, powdered sugar, and both flours in a bowl and mix well.  Spread the mixture into the bottom of the prepared pan.

Bake at 350 degrees for 10 minutes.  Cool completely.

Using an electric mixer, cream the brown sugar and 1/3 cup softened butter until light and fluffy.  Beat in the eggs.  Stir in the mincemeat, coconut, and walnuts.  Spread this mixture over the baked layer.  Return pan to oven and bake for another 20 to  25 minutes or until set.  Cool on a wire rack before cutting into 24 to 36 squares.

Wednesday, December 7, 2011

BANANA CRANBERRY BREAD

Spending my earlier years in Indiana where we had black walnut trees, we always used them.  We never bought nuts back then as we always had black walnuts and hickory nuts.  It was always a treat at Christmas to get a bag of mixed nuts!  If you don't have black walnuts, you can use English walnuts just as easily. 

2/3 cup solid shortening
1 1/3 cups sugar
3 large eggs
2 cups mashed ripe bananas
1/4 tsp soda
3 1/2 cups sifted all-purpose flour
1 cup chopped black walnuts*
1 can whole berry cranberry sauce

Preheat oven to 325 degrees.
Grease and flour 2 5x9-inch loaf baking pans; set aside.

In mixer bowl cream the shortening and sugar until light and fluffy; beat the eggs into the mixture.  Add the bananas, soda, flour, and black walnuts, mixing well.  Fold in the cranberry sauce.  Pour the mixture evenly into the two pans. 

Bake breads for an hour or until a toothpick inserted in the center comes out clean.  Remove from pans to a wire rack to cool.

*If you don't have black walnuts, use English walnuts.

EASY TURKEY GRAVY

One of my hardest things to get right of a turkey meal was the gravy.  For awhile I just gave up and bought canned.  Finally I came up with this which has worked well over the years.

Drippings from baked turkey
1 1/2 cups canned chicken broth
2 tbsp flour
1/2 cup water
salt and pepper to taste

Pour the turkey drippings into a small saucepan; add the chicken broth. 

Stir the water into the flour until smooth; stir into the drippings mixture.  Cook until thickened while stirring constantly.  Season to taste with salt and pepper.

Yield: About 2 cups

Tuesday, December 6, 2011

PRETTY PEACH SALAD

4 fresh or canned (drained) peach halves
2/3 cup cottage cheese
2 tbsp toasted slivered almonds
2 tbsp drained and chopped maraschino cherries
4 tbsp flaked coconut
crisp salad greens for lining plate

In a medium bowl, mix the cottage cheese, almonds, and maraschino cherries until combined.  Arrange the peach halves, centers up, on a salad greens lined plate.  Divide the cottage cheese mixture evenly and fill the centers of the pears.  Sprinkle the coconut over the top. 

Makes a very pretty addition to a buffet table.

NOTE:  If using fresh peaches, dip in lemon juice or sprinkle with fruit fresh to keep them from turning dark.

Also, this same recipe works great using pears instead of peaches.

Saturday, December 3, 2011

BIRDIE CAKE

Another old recipe from my home state of Indiana.

2 cups sugar
2 large eggs
2 cups all-purpose flour
2 tsp baking soda
2-lb can crushed pineapple with juice (don't drain)
1/2 cup water
1 tsp vanilla extract

Cream the eggs and sugar together.  Add the rest of the ingredients and mix until well blended.  Pour into a greased 9 x 13-inch baking pan at 350 degrees for 45 to 50 minutes.

TOPPING:
1/4 cup butter (1/2 stick)
1 tsp vanilla extract
3-oz pkg cream cheese
1/2 lb powdered sugar

Soften the butter and cream cheese to room temperature.  Add the vanilla and powdered sugar.  Spread on the cake while the cake is still warm.

This makes a very moist cake yet uses very little fat.

Friday, December 2, 2011

1961 INDIANA PERSIMMON PUDDING

2 cups + 2 tbs. persimmon pulp, separated
2 cups sugar
2 eggs
1 cup flour
1 1/2 tsp baking powder
3/4 cup milk
1/4 cup cream
1/3 cup oleo

Mix 2 cups pulp, sugar, eggs, flour, and baking powder.  Stir, then add milk and cream a little at a time.  Add melted oleo, then for an extra dash add two more tablespoons of extra pulp.  Bake at 350 degrees for 45 minutes.

NOTE: As is often the case with these older recipes, the directions are incomplete.  I melt the oleo (I use butter) in a 9 x 13-inch pan in the oven then use same pan for baking the pudding.

Wednesday, November 30, 2011

MOSTACCIOLI WITH GROUND BEEF

Just another of my old, old recipes.

1 lb ground beef
3 1/2 cups spaghetti sauce
1 cup cottage cheese
1/2 cup shredded Mozzarella cheese
1 egg
1 tbsp dried parsley flakes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
8-oz Mostaccioli, cooked according to pkg directions
Grated Parmesan cheese

Preheat oven to 350 degrees.
Spray a 2-quart baking dish with nonstick cooking spray; set aside.

Brown the ground beef in in a large skillet; drain well.

Return beef to skillet and add the spaghetti sauce; simmer 10 minutes.

Combine the cottage cheese, mozzarella cheese, egg, parsley flakes, salt, garlic powder, and pepper; set aside.

Reserve a half cup of the meat sauce; toss the mostaccioli with the remaining sauce.  Place half the mostaccioli mixture into the prepared pan.  Spread the cheese mixture over the mostaccioli.  Layer with the remaining half of the pasta and top with the reserved sauce.  Sprinkle with the Parmesan cheese.  Cover dish with foil and bake at 350 degrees 25 minutes or until bubbly and heated through.

Yield: 4 to 6 servings.

Tuesday, November 29, 2011

CABBAGE AND GROUND BEEF DISH

As I have said repeatedly, I love these old recipes.  When I was a child my dad planted 3 or 4 gardens.  He loved to garden, he loved having the vegetables, and he loved giving to others.  For many years he was the local township trustee.  Part of his job was giving out subsidies to those who qualified.  He often gave them what the county allowed then sent them home with bags of his garden produce.  The one vegetable I anxiously awaited was the large cabbages.  I think I like cabbage anyway you can prepare it!  Almost every time I buy a head of cabbage I think about the large ones dad grew in his gardens.

1 small head of green cabbage, cut in chunks
tea kettle of boiling water
1 onion, diced
1 lb ground chuck
1/4 cup raw rice (not instant)
1 can tomato soup
1 soup can of water

Place cabbage in a large pan or heat-proof bowl and pour the boiling water over it to wilt; drain. 

Brown the ground chuck with the onion, adding salt and pepper to taste.  Cook until the meat is no longer pink and the onion is tender; drain well.

Mix the drained cabbage with the ground beef/onion mixture.  Stir in the rice, tomato soup and soup can of water until mixed together well.  Pour into a greased casserole dish.

Bake, covered, at 350 degrees for approximately 1 1/2 hours.

Monday, November 28, 2011

ORNAMENTAL FROSTING FOR COOKIES

Please note this is not a vintage or even old fashion recipe.  I only put it here because it works so well to decorate sugar cookies that I thought some of you might want to use it with the old cookie recipes.

1 lb powdered sugar
3 tsp meringue powder
1/3 cup warm water
assorted food colorings (paste colors work the best)

In a mixing bowl with the mixer at medium speed, beat the powdered sugar, meringue powder and water until blended and the mixture is so stiff that a butter knife drawn through it will leave clean-cut path.  This will take about 5 minutes.

If you wish to use different colors, separate out into separate bowls and mix in colors to desired shades.

If needed, you may add drops of warm water to make a smooth spreading consistency.


NUTMEG SUGAR COOKIES

2 cups granulated sugar
1 cup butter, softened (do not substitute)
2 large eggs
2 tsp vanilla extract
3 1/2 cups all-purpose flour
4 tsp baking powder
1 tsp salt
1 tsp ground nutmeg

In a large bowl, with mixer set at medium speed, beat the sugar and butter until creamy.  That should take about 2 minutes. 

Reduce the speed to low and beat in the eggs and vanilla until blended.  Gradually beat in the flour, baking powder, salt, and nutmeg until well blended.  Scrape down sides of the bowl as needed during mixing.

Divide the dough into 3 equal parts and flatten each into a disk.  Wrap each dish in plastic wrap and refrigerate until the dough is firm enough to roll out, probably about 2 hours.

Preheat oven to 350 degrees. 

On a lightly floured surface, with a floured rolling pin, roll 1 of the dough disks to 1/8-inch thickness.  With floured cookie cutters, cut shapes as desired.  Gather up the trimmings, ball up, wrap and refrigerate.  Place the cookies about an inch apart on large ungreased cookie sheet.

Bake cookies at 350 degrees for 10 to 12 minutes or until very lightly browned (do not overbake).  Transfer the cookies to wire racks to cool completely.

Repeat the process with the remaining dough, including trimmings, until all the dough is used up.

When cooled, decorate with the ORNAMENTAL FROSTING recipe on this blog, if desired.

Cookies should be stored in airtight container at room temperature.  They will keep this way for up to 2 weeks.  Can be frozen for up to 3 months.

Note: File photo

BLUSHING PEARS

These pears are considered a salad but would also make a good dessert.  This is another old recipe from my Hoosier days!

1 can pear halves, drained
1/2 cup crushed pineapple, drained
1 pkg. (3-oz) cream cheese, softened
1/2 cup chopped nuts
2 tbs. chopped maraschino cherries

Drain pears and pineapple.  Work cream cheese until soft then blend with the nuts, pineapple, and cherries.  Spread the filling between two pear halves and press pears together.  Chill.  Stand pears upright on crisp lettuce leaves to serve.  Garnish with a mint sprig, if desired.  Makes 4 salads.  If your pear halves are large, you may want to add more filling and use each half as a salad serving.

Sunday, November 27, 2011

BAKED SPICY FISH FILLETS

6 (4-oz each) fish (flounder, sole, cod, tilapia, etc) fillets
1 beaten egg
1/2 cup grated Parmesan cheese
1/2 cup cornflake crumbs
1/4 tsp ground red pepper or 1/2 tsp paprika

Preheat oven to 450 degrees.
Grease a shallow baking dish; set aside.

In a small shallow bowl or pie plate, combine the Parmesan cheese, cornflake crumbs, and red pepper.  Dip the fish fillets in the beaten egg then coat with the cornflake crumb mixture.  Place fillets in the prepared baking dish.  Bake 5 to 10 minutes or until the fish flakes easily with a fork.

Serves 6 people, 1 fillet per person.

Saturday, November 26, 2011

SWEET AND SOUR BAKED BEANS

8 bacon slices, fried crisp and broken into medium-size pieces
4 large sweet onions, cut into rings
1 tsp dry mustard
1 tsp salt
1/2 cup cider vinegar
1 cup brown sugar
2 cans butter beans
1 can green lima beans
1 can red kidney beans, drained
1 large can baked beans

Combine the onions, brown sugar, vinegar, salt, and mustard in a large skillet.  Cook mixture on medium-low heat for 20 minutes to dissolve sugar and tenderize onions.  Add the bacon and all the beans.  Put in an ovenproof pan or dish and bake for 1 hour at 325 degrees.

Note:  You can also make this in a crockpot or slowcooker.  Cook on low setting for 3 to 4 hours.

Friday, November 25, 2011

PUMPKIN CHIFFON PUDDING WITH COCONUT

This is a little different way to enjoy that healthy pumpkin.  Now that I am diabetic I have updated my use of this recipe by replacing the sugar with Splenda granulated.  No need to hunt for unsweetened coconut since you use fresh grated!  But here is the original recipe for those of you who can still enjoy sugar.

1 cup sugar
2 tbsp butter
2 large eggs, separated
2 tbsp flour
3 cups cooked, mashed pumpkin
1 tsp vanilla
1/2 cup grated fresh coconut

In a large bowl cream the sugar, butter, an egg yolks.  Add the flour, pumpkin, vanilla and mix together well.  Beat the egg whites until stiff and gently fold into the pumpkin mixture.  Pour into a lightly greased 9-inch square baking dish or pan.  Sprinkle the coconut over the top.  Bake at 350 degrees for 30 minutes.

Serves 6

Tuesday, November 22, 2011

ORANGE CANDIED SWEET POTATOES

6 sweet potatoes, halved
2 tsp salt
1/2 cup boiling water
3 tbsp oleo*
1 tbsp orange juice
3/4 cup corn syrup
1/4 cup brown sugar

Combine the sweet potatoes, salt, and boiling water in a saucepan and simmer, covered, until tender (about 15 to 20 minutes).  Pour off all but 1/4 cup of the stock from the cooking.  Dot with the oleo. 

Combine the orange juice, corn syrup, brown sugar in a bowl and blend well.  Pour over the sweet potatoes.  Simmer, basting frequently for 15 minutes.

*I do not change these old recipes and try to type them word for word.  However, I personally believe you should use butter instead of margarines.  It is my belief that the body can better handle what nature supplies over manufactured products.


Monday, November 21, 2011

CORNBREAD DRESSING

I do not like turkey but I do love the dressing.  I especially like it made with these soups.  Hope you will, too.  Some like the chopped boiled eggs so I have included them.  I don't particularly like them but they supply more of the protein I need as a diabetic.  Dressing is just as good without them and I make it both ways.

2 tbsp vegetable oil
1 large onion, chopped
1 rib celery, chopped
1 can condensed cream of celery soup
2 cans condensed cream of chicken soup
4 cups chicken or turkey broth
9 x 11-inch pan unsweetened cornbread, crumbled
3/4 loaf stale white bread, crumbled
6 hard boiled eggs, chopped
4 large eggs
2 tsp poultry seasoning
1 tsp ground sage
1 tsp ground thyme
salt to taste
pepper to taste

Saute the onion and celery in the vegetable oil until tender.  Add the soups and the broth and cook until heated through.

In a large bowl combine the crumbled cornbread, crumbled white bread, chopped eggs, raw eggs, and seaonings.  Add the soup/broth mixture and mix together well.  Pack into a large pan that has been greased and bake for 45 to 50 minutes at 350 degrees.

WALNUT WALDORF SALAD

3 cups chopped apples
2 cups miniature marshmallows
1 cup thin celery slices
1/2 cup chopped walnuts
Mayonnaise-type salad dressing

Combine the apples, marshmallows, celery and walnuts.  Add just enough salad dressing to moisten.  Toss lightly and chill.  Before serving, if salad is too dry, add an additional small amount of salad dressing.

Saturday, November 19, 2011

BUTTERSCOTCH SUGAR COOKIES WITH BLACK WALNUTS

If you follow my posts, you know I grew up with big black walnut trees.  So I have black walnuts in this recipe.  Feel free to substitute other nuts, if you don't have or don't like black walnuts.

1/2 cup butter, softened
1/4 cup shortening
1 cup brown sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 cup chopped black walnuts, optional

In a large mixing bowl, combine the butter, shortening, brown sugar, eggs, and vanilla extract until creamy.  Blend in 1 cup of the flour along with the baking powder and salt until combined.  Blend in the remaining flour.  Chill dough for at least an hour or until easy to handle.

Preheat oven to 400 degrees.

On a lightly floured surface, using a lightly floured rolling pin, roll dough out to about 1/8-inch thickness.  Use cookie cutters to cut into shapes or using a glass and cut out circles.  Place on ungreased baking sheets and bake at 400 degrees for 6 to 8 minutes or until very lightly browned.  Do not overbake!

Yield: Approximately 4 dozen depending on shapes and sizes.

Friday, November 18, 2011

HOMEMADE PUMPERNICKEL BREAD

3 pkgs active dry yeast
1 1/2 cups warm (105-115 degrees) water
1/2 cup molasses
3 1/2 tsp salt
2 tbsp solid shortening
2 tbsp caraway seed
2 3/4 cups rye flour
2 3/4 - 3 1/4 cups all-purpose flour
cornmeal

In a large mixing bowl dissolve the yeast in warm water.  When yeast is dissolved, stir in the molasses, salt, shortening, caraway seed, and rye flour.  Beat mixture until smooth.  Mix in enough of the all-purpose flour to make the dough easy to handle. 

Turn the dough out onto a lightly floured surface, cover and let rest 10 to 15 minutes.  Knead dough about 5 minutes until smooth.  Place dough in a greased bowl, turn once so the greased side is up.  Cover dough and let rise in a warm place until double in size, about an hour.  Punch down the dough; re-ball, cover, and let rise again until double.  This will take around 40 to 45 minutes.

Grease a baking sheet and sprinkle with cornmeal.  Punch down the dough again, then divide into two equal parts and shape into loaves.  Place loaves in the opposite corners of baking sheet.  Cover and let rise for 1 hour.

After about 45 minutes, heat the oven to 375 degrees.  Bake at 375 degrees for 30 to 35 minutes until lightly browned.

Yield: 2 bread loaves.

Thursday, November 17, 2011

CRANBERRY SURPRISE

This is an old clipping from the hometown newspaper in the Southern Indiana town where I was born and raised.  I found this clipping in my mother's recipe box after her death.  Talk about being politically incorrect!  Poor Farm Road was the official name of a street (it has since been changed).  I remember going to the Poor Farm, the actual name of the place, to visit someone my dad knew.  It was a big old house and had people sitting on the porch and in the yard in chairs.  No one looked down on the people or made disparaging remarks about them.

Can you imagine naming an institution or a road that now?

Tuesday, November 15, 2011

MAPLE SYRUP CAKE

When I was growing up in Southern Indiana, one of the farmers in the area had a maple sugar camp on his property.  Every Fall he would hold a community weiner roast at the camp and the men would help stir the cooking syrup while the women served food and we kids played with our friends by running up and down the hillside.  It is another one of my favorite childhood memories.  It was so much fun and a good lesson, too, seeing how the syrup we enjoyed on our pancakes was made.

2 eggs
1 cup packed brown sugar
1 cup real maple syrup
1 tsp baking powder
1 tsp baking soda
1 cup sour cream
1 tsp vanilla
2 cups flour
powdered sugar for garnish

Combine eggs and brown sugar in a mixing bowl and mix well.  Stir in the maple syrup, baking powder, bakin soda, and sour cream.  Add the flour and vanilla while mixing well.  Pour into a greased oblong cake pan (9 x 13).  Bake cake at 325 degrees for approximately 40 minutes or until it tests done.  Cool on a wire rack.  To garnish, dust with powderd sugar if desired. Cut into 24 squares.

My great-nephew tapping the maple trees for his family's maple syrup making process.



Monday, November 14, 2011

PINEAPPLE CARROT BREAD

This is a delicious sweet bread and is perfect for brunches, gifting, and holiday breads from Easter to Christmas.

2 1/4 cups all-purpose flour
1 pkg active dry yeast
1 can (8-oz) crushed pineapple in its own juice
1/4 cup granulated sugar
1/4 cup butter
1/2 tsp salt
1 egg
1 tsp vanilla extract
1/2 cup shredded carrot
1/2 cup chopped pecans or walnuts, optional

Lightly greased an 8-inch loaf pan and set aside.

In a large mixing bowl stir together the 1/4 cup of the flour and the yeast; set aside.

Drain the pineapple and reserve 1/3 cup of juice.  In a saucepan, heat and stir reserved pineapple juice, sugar, butter, and salt just until warm (120-130 degrees) and butter is almost melted.  Add to the flour and yeast mixture.  Add the egg and vanilla extract.  Using an electric mixer on low speed, beat the mixture for less than a minute, scraping down sides of bowl.  Increase speed to high and beat for 3 minutes.

Stir the pineapple and carrot into the mixture.  Using a wooden spoon or silicone spatula, stir in the remaining 2 cups of flour and the nuts, if using.  This batter will be sticky.  Spoon into the prepared pan.  Cover and let rise in a warm place until almost double.  This will take about 45 to 60 minutes depending on heat.

Preheat oven to 375 degrees a few minutes before ready to bake.

Bake at 375 degrees for 35 to 40 minutes or until golden brown, covering with a piece of foil the last ten minutes or so if it starts to get too brown.

Remove bread from the pan to a wire rack to cool completely.

Yield: 1 loaf of about 16 slices.


OLD FASHION EGGNOG

6 beaten egg yolks
2 1/4 cups milk
1/3 cup sugar
1 tsp vanilla extract
1 cup heavy cream
2 tablespoons sugar
Ground nutmeg

In a large heavy-duty saucepan combine the egg yolks, milk, 1/3 cup of sugar.  Cook the mixture over medium heat, while stirring, until the mixture coats a metal spoon.  Remove mixture from the heat.  Cool quickly by placing in a sink (or a pan) of ice water while stirring for a couple of minutes.  Stir in the vanilla.  Refrigerate at least 4 hours but up to 24 hours.

To serve:
In a mixing bowl, whip the heavy cream with the 2 tablespoons of sugar until soft peaks (tops fold over when beaters are removed) form.  Transfer the chilled eggnog to a large punch bowl.  Gently fold in the whipped cream and sprinkle with ground nutmeg.

Yield: 8 to 10 servings

Sunday, November 13, 2011

GRANDMA'S CHOCOLATE FUDGE

This is a delicious chocolate fudge made with marshmallow creme, chocolate chips, and evaporated milk.  My mom always made her fudge with evaporated milk and I still like mine that way today.

4 cups sugar
2 cans (5-oz each) evaporated milk
1 cup (2 sticks) butter
1 pkg (12-oz) semisweet chocolate chips
1 jar (7-oz) marshmallow creme
1 cup chopped walnuts*
1 tsp vanilla

Line a 9 x 13-inch baking pan with foil and extend the foil over the edges.  Butter the foil and set aside.

Butter the sides of a heavy 3-quart saucepan.  Combine the sugar, evaporated milk, and butter in the saucepan.  Cook, stirring, over medium-high heat to boiling.  Continue to cook while stirring until the mixture reaches the soft-ball stage or 236 on a candy thermometer.  This will take 10 to 15 minutes.

Remove the pan from the heat.  Add the chocolate chips, marshmallow creme, walnuts, and vanilla.  Stir hard until the chocolate melts.  Spread the mixture into the prepared pan.  While still warm, score the candy into squares.  When firm, cut all the way through the squares.  Store in refrigerator or a cool place.

Yield:  Aproximately 3 1/2 lbs

*We had a black walnut tree across from our home in Southern Indiana.  We used them or hickory nuts in our fudge.  For you who don't know what a hickory nut is, it is a lot like pecans and we used them in recipes that called for pecans.  I later, as a mother living outside Indiana, started using mostly pecans.  Since I live in Texas now, we have pecans instead of hickory nuts.  And my children never cared much for walnuts.  In my opinion, just about any nut would be good in this fudge.


Saturday, November 12, 2011

CHRISTMAS PICKLES

1-gallon of dill pickles
2-oz Tabasco sauce
3 garlic cloves. chopped
5 lb granulated sugar

Drain pickle juice and discard.

Slice the pickles lengthwise and place back in the jar.  Add the Tabasco sauce and the garlic.  Add approximately 1 1/2 pounds of the sugar.  Screw lid tightly back on the jar.  Gently tip the jar back and forth several times to allow the sugar, garlic, and Tabasco to blend.  Leave sitting out a room temperature for a week.  As the sugar dissolves, add more until all the sugar has been used.  Tip jar each time you add sugar so it can mix in.  By the time all the sugar has dissolved, the pickles will be bright green and crisp.

Note: File Photo

BAKED MASHED POTATOES

I have updated this delicious casserole with almonds for taste and health.  This is great for family dinners and guests as it serves 10 to 12.

5 lbs potatoes, peeled and quartered
1 stick butter
1 1/4 cups evaporated milk
8-oz cream cheese, softened (In my updated version, I like to use the tub of softened cream cheese with chives)
1 tsp garlic salt
1 tsp dried onion flakes
1 cup sliced plain almonds
1 tbsp fresh chopped parsley for garnish

Preheat the oven to 350 degrees.
Butter a 9 x 13-inch baking pan or dish; set aside.

Bring the potatoes to a boil in a large pot of hot, lightly salted water.  Simmer until fork tender, approximatley 20 minutes.  Drain in a colander.

In a large bowl, mash the potatoes using an electric mixer.  Add the butter, evaporated milk, cream cheese, garlic salt, and onion flakes.  Whip on medium speed until potatoes are fluffy.  Spoon the potato mixture into the prepared pan or dish.

Bake potatoes uncovered at 350 degrees for half an hour.  Sprinkle the sliced almonds over the top of potatoes and bake another 15 minutes until lightly browned.

EASY BREAD PUDDING

1 pkg (4-serving size) vanilla pudding mix
4 tbsp granulated sugar, divided
3 cups milk, divided
1/4 cup raisins
1 tbsp butter
1/2 tsp vanilla extract
6 slices dry white bread, cut into cubes
1/2 tsp cinnamon
1/8 tsp nutmeg

In a medium saucepan combine the pudding mix and 2 tablespoons of the sugar; blend in 2 cups of the milk.  Add the raisins.  Cook, while stirring, over medium heat until the mixture comes to a full boil.  Remove from the heat and add the butter and vanilla extract.  Place the bread cubes in a bowl and pour the remaining milk over them to soften; stir into the pudding mixture.  Pour mixture into a 1-quart baking dish that has been very lightly buttered. 

Heat broiler.

Combine the remaining sugar with the cinnamon and nutmeg; sprinkle over the pudding.  Broil about 5-inches from the heat for 4 or 5 minutes until the top is lightly browned and pudding is bubbly.

Yield: 6 servings

Friday, November 11, 2011

HEARTY HAM SUPPER

A quick, easy meal and a good way to use up leftover ham.

1/4 cup butter
1/4 cup flour
2 cups scalded milk
2 cups cooked ham cut into cubes
1 can whole kernel corn, drained
1 cup cooked diced potatoes
1/4 cup minced fresh parsley or 1 1/2 tablespoons dried parsley flakes
1 tablespoon finely chopped onion
1/4 teaspoon paprika
1 cup shredded American cheese

Melt the butter and add flour.  Blend until smooth.  Add scalded milk and stir until boiling.  Combine other ingredients, except cheese, in baking dish.  Pour the sauce over the ham mixture and top with cheese.  Bake in 350 degrees F. oven for 30 minutes.  Feeds 4 to 6.

Wednesday, November 9, 2011

BAKED CHICKEN CASSEROLE

I I have had this recipe for so long I have no idea where I got it.

Mix together:
1 can cream of celery soup
1/3 cup water
1/2 package dry onion soup mix

Pour into a 9 x 13-inch baking dish and sprinkle 2 cups instant rice over this.  Lay six skinless chicken breasts on top of rice.

Mix:
1 can cream of mushroom soup
1/2 package dry onion soup mix
1/3 cup water

Pour over the top of the chicken breasts and seal with foil.  Bake 2 hours at 350 degrees.

Remove the foil and put under broiler for a few minutes.  This can be made earlier and refrigerated until ready to bake.

Tuesday, November 8, 2011

MOM'S HANDWRITTEN PEANUT BUTTER PIE RECIPE

This is an old recipe in my late mother's handwriting.  The word on the left that is cut off is salt.
As with a lot of these old recipes, you have to read between the lines.  Of course you need to bake this in an unbaked pie shell.

Monday, November 7, 2011

OVEN BAKED CARAMEL CORN

6 qt (1 1/2 cups or more, unpopped) popped corn
2 cups firmly packed brown sugar
1 tsp baking soda
2 sticks butter
1 1/2 cup clear corn syrup
1 tsp salt

Place the popped corn in a very large heat-proof bowl (I prefer a large aluminum dishpan).

Combine the brown sugar, butter, corn syrup, and salt in a medium, heavy saucepan; bring to a boil and cook for 5 minutes.  Remove syrup from the heat and add in the baking soda; stir well.  Pour the syrup mixture over the popped corn and mix until the corn is well coated with the syrupy mixture.

Spread in two large shallow pans and bake at 200 degrees for 1 hour; stir every 15 minutes.  Remove from the oven.  Stir until the corn is cooled enough that it won't stick together.

Store the cooled corn in tightly covered metal tins to keep it crisp.


Sunday, November 6, 2011

CARROT-ORANGE JELLIED SALAD FOR DIABETICS

When I was young my paternal grandmother was a diabetic and a few years later my maternal grandfather was also diagnosed with the disease.  I remember thinking how awful it was for them and hoping I would never have that problem.  Of course at age 60, it got me, too.  This is one of their old recipes.

1 envelope unflavord gelatine
1/2 cup cold orange juice
1/4 tsp salt
1/2 cup shredded raw carrot
1/2 cup cubed orange sections
1 cup very hot water
3 tbs. lemon juice
1/4 cup crushed pineapple
9 non-caloric sweetening tablets or equivalent

Drain the unsweetened crushed pineapple.  Sprinkle the gelatine on the cold orange juice to soften.  Add the softened gelatine to the very hot water and stir  to thoroughly dissolve.  Add the salt, lemon juice and non-caloric sweetener.  Chill to unbeaten egg white consistency.  Fold in carrots, pineapple and orange sections that have been well drained.  Turn into one large mold or six individual molds.  Chill until firm.

Saturday, November 5, 2011

MIX IN THE PAN TRIPLE CHOCOLATE CAKE

This is an old recipe from the days when I was young and raising a family.

1 box (2-layer size) favorite chocolate cake mix
1 pkg (4 serving size) instant chocolate pudding
4 eggs
1 1/4 cups water
1 cup chocolate chips
1/4 cup oil
1/2 cup chopped nuts
powdered sugar for garnish, if desired
Combine all the ingredients in 13 x 9-inch baking pan and stir with a fork until blended, 2 to 3 minutes. Bake at 350 degrees for 40 to 45 minutes or until the cake springs back when lightly touched. Cool in the pan, sprinkle with powdered sugar or frost with your favorite frosting, if desired.



Thursday, November 3, 2011

BRASILEIRAS (COCONUT COOKIE DROPS)

For several years I lived next door to an American citizen who came from Brazil.  Her mother, would visit often from Brazil, and loved to cook.  Even though her mother and I could not speak each others languages, we learned to communicate effectively often over food.  This is an old Brazilian recipe in honor of my friends.

1 1/2 cups granulated sugar
1/2 cup water
1 tablesp. butter OR margarine
1 fresh coconut, grated OR 2 cups flaked coconut
4 egg yolks, beaten
1 tablesp. flour

In saucepan, boil sugar and water until mixture spins thread when dropped from spoon (about 240 degrees F. on candy thermometer).  Add butter and remaining ingredients, one at a time, mixing well after each addition.  Cook, stirring, until mixture thickens--about 5 minutes.  Cool.  Meanwhile, start heating oven to 350 degrees F. When mixture is cool, shape into small balls.  Bake on greased cookie sheets 12 min. or until golden.

Wednesday, November 2, 2011

AUNT NORMA'S APPLE CUSTARD PIE

This is a recipe from my late mother-in-law's sister.

6 medium apples
1 cup sugar
2 tbsp flour
1/2 tsp salt
1/2 tsp cinnamon
2 eggs plus milk to make 1 cup
1 unbaked pie shell

Beat the eggs in a cup and fill with milk to make 1 cup.  Place sliced apples in circle in unbaked pie shell.  Cover with the dry ingredients.  Pour the milk/egg mixture over the top.  Bake at 450 degrees for 5 minutes.  Reduce the heat to 350 degrees and cook until done.


Tuesday, November 1, 2011

BLACK WALNUT BARS WITH SAUCE

This is another old Indiana Recipe.  We had lots of black walnut trees there and found lots of uses for the nuts.  As a child, I hated gathering the nuts and cracking them.  But I sure enjoyed the goodies made with them!

Preheat oven to 350 degrees.
Lightly grease and flour a 15-inch jelly roll pan and set it aside.

2 cups sifted all-purpose flour
1/2 tsp salt
3/4 cup butter, softened
1 1/2 cups firmly packed brown sugar
3 large eggs, unbeaten
2 tbsp milk
1 tsp vanilla extract
1 cup ground coconut
1 cup black walnuts, chopped fine

Sift the flour and salt together; set aside.

In a large mixing bowl cream the butter and brown sugar together until creamy.  Add the eggs, milk, and vanilla to the butter mixture, beating well.  Gradually blend in the flour.  Add the coconut and walnuts, stirring to blend in well.  Spread the mixture into the prepared pan; set aside.

Prepare the following sauce:
3/4 cup firmly packed brown sugar
2 tbsp butter
1/4 cup cream
1 tsp corn syrup
1 tsp vanilla extract

In a saucepan combine the brown sugar, butter, cream, and corn syrup stirring until well blended.  Cook over medium heat, stirring occasionally, to the soft ball stage (234 degrees on a candy thermometer).  Remove from the heat and add the vanilla extract.  Drizzle over the prepared batter before baking.

Bake at 350 degrees for 25 to 30 minutes until done.  Cool in the pan for 30 minutes then cut into 54 bars.  To serve, remove carefully from the pan.

Monday, October 31, 2011

GREAT NORTHERN BEANS SOUP

1 lb Great Northern beans, soak overnight in 8 qts water; rinse and drain
1/2 cup finely chopped celery
1 cup finely chopped carrots
1/2 cup finely chopped onion
1/2 to 3/4 lb diced ham
1 teaspoon salt
1 teaspoon cumin
1 teaspoon basil
freshly ground black pepper

Add 6 cups water to the beans and add the remaining ingredients.  Cover and bring to a boil.  Reduce heat to simmer and cook 1 to 2 hours until the beans are tender.  Add more water during cooking, if needed.


Sunday, October 30, 2011

PINEAPPLE FLAVORED WASSAIL

6 cups apple cider or apple juice
1 cinnamon stick
1/4 tsp nutmeg
1/4 cup honey
3 tbsp lemon juice
1 tsp grated lemon peel
1 (18-oz) can unsweetened pineapple juice
1 small can frozen orange juice, diluted according to container directions
1 orange sliced into thin rings

In a large saucepan heat the cider and cinnamon stick to boiling.  Cover, reduce the heat and simmer for 5 minutes.

After 5 minutes are up, remove the lid and add the nutmeg, honey, lemon juice and peel, pineapple juice, and the orange juice.  Simmer another 5 minutes. 

To serve, arrange the orange slices on the top and serve in a heat-proof punch bowl.

Yield: 16 servings of 1/2 cup or 8 servings of 1 cup.

Note: A crockpot or slow cooker is a great way to keep the Wassail warm, if desired.  Just pour the hot wassail into the cooker and set on the Keep Warm setting.

Saturday, October 29, 2011

ALMOND PUFF COFFEE CAKE/PASTRY

This is a recipe I have had since the late 60s or early 70s.  I like it because no yeast or rising is needed.

1/2 cup butter, softened
1 cup all-purpose flour
2 tbsp water
1/2 cup butter
1 cup water
1 tsp almond extract
1 cup all-purpose flour
3 eggs
Powdered sugar glaze (recipe follows)
Chopped or thin sliced almonds

Preheat oven to 350 degrees. 

Cut the 1/2 cup of softened butter into 1 cup of flour.  Sprinkle the 2 tablespoons of water over the mixture and mix in with a fork.  Round dough into a ball and divide in half.

On an ungreased baking sheet, pat each half into a strip about 12 x 3-inches each.  Place about 3-inches apart on the baking sheet.

In a medium saucepan heat the other 1/2 cup butter and cup of water to a rolling boil.  Remvoe from the heat and immediately stirin the almond extract and the other cup of flour.  Stir vigorously over low heat until the mixture forms a ball.  This will take about a minute.  Remove from the heat.  Beat in the eggs, all at once, until smooth.  Divided in half and spread evenly over the two dough strips on the baking sheet being sure to cover the dough strips completely.

Bake at 350 degrees for approximately 1 hour or until the topping is crisp and brown.  Allow to cool and frost with the glaze below.  Sprinkle glaze generously with the almonds.

Powdered Sugar Glaze:
1 1/2 cups powdered sugar
2 tbsp butter, softened
1 tsp almond flavoring*
1 to 2 tbsp warm water

Mix all ingredients together until smooth.  Start with the 1 tablespoon of warm water and gradually add the second until of the right consistency for a glaze.

Friday, October 28, 2011

HONEY DRESSING FOR FRUIT SALAD

2/3 cup granulated sugar
1 tsp dry mustard
1 tsp celery seed
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1 cup salad oil
1/3 cup honey
5 tbsp lemon juice
1 tbsp vinegar
1 tsp grated sweet onion

Mix all ingredients together well.  Refrigerate 8 hours allowing flavors to blend.  Pour over fruit salad mixture.

Yield: 2 cups dressing

Note: File Photo

Thursday, October 27, 2011

ROUND STEAK BEEF STROGANOFF

I have had this recipe for so many years but it is still a favorite.
1 lb round steak, cut into bite-size pieces
salt
pepper
flour
2 tbsp canola oil
1/2 tsp Worcestershire sauce
1/3 cup chopped onion
1/2 can condensed cream of mushroom soup
1/2 can beef broth
1 can mushroom stems and pieces, drained
8-oz sour cream
Hot noodles or rice for 4 servings.
Sprinkle the salt and pepper over the steak pieces; toss in flour.
Heat the canola oil in a large skillet over medium-high heat. Shake excess flour from the meat pieces and brown in the hot oil. Add the onion and cook 30 to 40 minutes until the meat is fork tender.
When meat is tender, add the Worcestershire sauce, soup, broth, mushrooms, and sour cream, stirring to blend. Cook until blended and heated through. Serve over hot rice or noodles. Garnish with fresh chopped parsley, if desired. Serves 4.

Tuesday, October 25, 2011

HOMEMADE BREAKFAST BARS

1/2 cup butter or margarine
32 large marshmallows or 3 cups miniature marshmallows
1/2 cup peanut butter
1/2 cup nonfat dry milk
1/4 cup orange-flavored instant breakfast drink
1 cup raisins
4 cup Cheerios cereal

Butter a baking pan, 9x9x2-inches.  In large saucepan, melt butter and marshmallows over low heat, stirring constantly.  Stir in peanut butter until melted.  Stir in milk and breakfast drink.  Remove from the heat; fold in the raisins and cereal, stirring until evenly coated.  Turn into the prepared pan.  With buttered hand, pat evenly in pan.  Cool thoroughly.  Cut into 12 bars.



SOUR CREAM RAISIN DROPS with ORANGE FROSTING

1/2 cup butter
3/4 cup granulated sugar
1 egg
1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1 cup raisins
Orange Frosting (recipe follows)

In a large mixing bowl beat butter and sugar until light and fluffy; blend in the egg and vanilla extract.  Combine the flour, baking soda, and salt; add to the dry ingredients alternately with the sour cream.  Mix well after each addition.  Stir in the raisins.  Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. 

Bake at 375 degrees for 8 to 10 minutes or until set.  Cool on wire rack until completely cool and frost with the Orange Frosting below:

1/4 cup butter, softened
1 tsp grated orange peel
2 cups sifted confectioners' sugar
4 tsp milk

Beat the butter; blend in the orange peel.  Add sugar alternately with the milk until light and fluffy. 

Yield: Approximately 5 dozen cookies

Note: File Photo

Monday, October 24, 2011

EASY HUSH PUPPIES

2 1/4 cups cornmeal
1 tsp salt
2 tsp onion flakes
3/4 tsp baking soda
1 1/2 cups buttermilk
hot fat (in the interest of health, I recommend updating to a healthy oil)

Combine the cornmeal, salt, onion flakes, and baking soda together in a mixing bowl.  Add the buttermilk to the cornmeal mixture and mix well.  Heat canola oil (1-inch deep) until hot.  Drop the batter by spoonfuls into the hot oil an cook until browned.  Cooking should take a couple of minutes.

Yield: Approximately 2 dozen hush puppies.

Excellent served with fish.

Thursday, October 20, 2011

MARSHALL'S MARINATED MUSHROOMS

This recipe was a favorite of actor and singer Ken Curtis who played Festus on the old TV series Gunsmoke, and his wife Torrie.

1 hard boiled egg yolk, mashed
1/2 cup malt vinegar
1/3 cup vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons chopped parsley
2 teaspoons prepared mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon plus 2 teaspoons brown sugar
1 pound fresh mushrooms (small or medium)

Combine all ingredients except mushrooms in a saucepan.  Bring to a boil.  Add mushrooms.  Cover and let boil for exactly 5 minutes, stirring occasionally.  Remove from heat immediately and put in a quart jar.  When cool, refrigerate overnight.

Makes 1 quart.

Wednesday, October 19, 2011

ALOHA SPARERIBS

3 lbs lean spareribs
2 tsp salt
1/4 tsp black pepper
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/2 tsp dry mustard
2 cans (8-oz each) tomato sauce
1 tbsp Worcestershire sauce
1/3 cup vinegar
1 can (20-oz) crushed pineapple
1/4 cup brown sugar

Cut ribs between every third rib almost all the way through but not quite.  Sprinkle the salt and pepper over the ribs.  Place ribs strip in a shallow baking pan and Bake at 350 degrees for 1 hour and 15 minutes.  Remove from oven and carefully pour off excess fat.

Once the ribs are baking, mix the onion, bell pepper, mustard, tomato sauce, Worcestershire sauce, vinegar, crushed pineapple, and brown sugar together; let stand to blend the flavors.

After pouring the fat off the ribs, pour the sauce over them and return to the oven.  Continue baking for 45 minutes, basting frequently to glaze the ribs.

Yield: 4 servings

Note: This is a file photo

Tuesday, October 18, 2011

MOM'S WASHDAY DINNER

Remember when it took all day to do the family laundry with the old wringer washer and clothes lines?  I can even remember watching my grandmother washing clothes in the big old black pots over a fire in her backyard.  There was little time left for cooking, thus washday dinners.  This one is made with potatoes and smoked sausage.

1 T. butter
1 medium onion, sliced
2 to 3 large potatoes, sliced
2 T. flour
1 can tomato juice, or V8 juice
1 pkg smoked sausage, sliced
water
salt to taste
1 cup shredded cheese

In a large casserole pan, melt butter.  Line bottom of pan with thick layer of onions.  Add generous layer of potatoes, sift flour over potatoes.  Pour can of tomato juice over top.  Cover with thinly sliced sausages.  Add water to cover.  Add salt to taste.  Bake slowly for 3 hours.  If sausages begin to brown too much, turn them over.  When done (potatoes are tender and casserole is bubbly), sprinkle with the cheese and bake 10 more minutes.

AUNT MAMIE'S CHICKEN BAKE

This recipe is from an old rural utilities co-op newsletter in Southern Indiana where we got our electricy when I was a kid growing up there. There was always a page of recipes from the locals. This is one of them from Switz City, Indiana.
1 small chicken, cooked and boned
12 slices bread
2 cups chicken broth
2 eggs
2 cans chicken noodle soup
2 cans cream of mushroom soup
2 cups cracker crumbs
1 stick melted margarine
Mix the first six ingredients and put in a large pan. Mix cracker crumbs with margarine and put over top of chicken mixture. Bake at 350 degrees F for 45 minutes.

Monday, October 17, 2011

ILLINOIS STOCKYARD BEEF SOUP

This recipe was an old newspaper clipping I found in my mother's shoebox of old recipe clippings after she died.  I don't recall her ever making it but I suppose she thought it sounded good!

2 tablespoons butter or margarine
1/2 lb ground beef
1 cup chopped onion
1 medium garlic clove, minced
1 can condensed beefy mushroom soup
1 can tomatoes, chopped
1 can whole kernel corn
1/2 cup water
1/4 tsp dried organo leaves, crushed
generous dash pepper
In a 2 1/2 quart saucepan over medium heat, in hot butter, brown meat and cook onion with garlic until tender.  Stir in the remaining ingredients.  Heat thoroughly, stirring occasionally.  Makes 4 servings but may be doubled.

Saturday, October 15, 2011

OLD TIME THREE CHEESE ENCHILADAS

8-oz Monterey Jack cheese, grated
8-oz Cheddar cheese, grated
1 lb Velveeta cheese, cut-up
1 can cream of chicken soup
2 cans chopped green chilies
1 can (12-oz) evaporated milk
1 lb hamburger
1 chopped onion
1 tbsp chili powder
1/2 tsp cumin
8-oz tomato sauce
22 flour or corn tortillas, your choice

In a skillet cook the hamburger and onion until meat is crumbled and browned and onion is transparent.  Drain and return to skillet.  Add the chili powder, cumin, and tomato sauce; cover and cook for 10 minutes over medium heat.  Remove from the heat and stir in the grated cheeses.  Set aside.

In a medium saucepan combine the evaporated milk, green chilies, undiluted cream of chicken soup, and Velveeta cheese.  Heat over low heat, stirring constantly until the cheese is melted.  Set aside.

Heat oven to 350 degrees.

Lightly grease a long casserole dish.  Spoon about 3 tablespoons of the meat mixture down the center of each tortilla; roll to form the enchiladas.  Place side by side in the prepared casserole dish.  Spoon the cheese/soup mixture over the enchiladas.

Cover with foil and bake at 350 degrees for 45 minutes.


CAMPERS CRUNCHY FRENCH TOAST

6 slices bread, 1/2-inch thick
dried eggs = to 2 eggs
1 cup Wheaties, crushed
powdered sugar
syrup, optional

Cut bread slices lengthwise into rectangles.  Reconstitute the dried eggs; dip bread rectangles into the egg then into the crushed cereal.  Fry in a greased skillet or on a griddle over campire on a grill over medium coals.  Fry until golden brown.  Sprinkle with the powdered sugar.  Serve with syrup, if you are brave!

Friday, October 14, 2011

HAM GREEN BEAN CASSEROLE WITH CHEESE

This recipe is one I came up with by taking my favorite parts of a couple of old recipes and making them into this one!

1 pkg (1-lb) frozen french-style cut green beans1 1/2 cups fully cooked diced ham
1 can (10 3/4-oz) condensed cream of celery soup
1 can (10 3/4-oz) condensed cream of mushroom soup
1/2 cup mayonnaise
2 tsp Dijon or spicy brown mustard
3 cups shredded Mexican blend cheese
1/2 cup dry bread crumbs
2 tbsp butter, melted

Preheat oven to 350 degrees.

In an ungreased 13 x 9 x 2-inch baking dish or pan, layer the green beans then the ham.  Combine the soups, undiluted, with the mayonnaise and mustard; pour over the ham.  Sprinkle the cheese over the soup mixture.

In a cup, toss the bread crumbs in the melted butter; sprinkle over the top of the cheese.  Bake at 350 degrees, uncovered, for approximately half an hour or until heated through and bubbly and the cheese has melted.

Yield: 8 to 10 servings.

HOMEMADE APPLE PECTIN

This recipe is from a old lady in the county where I was born and raised. She loved to cook and often shared her recipes with anyone who wanted them. It was what she enjoyed doing.
2 lbs apple pulp, skins or cores
4 cups water
Juice of 1 lemon
Boil the ingredients together 40 minutes. Press juice through cloth bag. Strain through flannel bag, without using pressure. Boil rapidly 15 minutes. Seal in sterilized jars. To make jellies from pectin-poor fruits, use 1 cup of this apple pectin to 1 cup other fruit juice.

Thursday, October 13, 2011

OLD FASHION PUMPKIN SQUARES AND FROSTING

4 eggs
1 cup oil
2 cups sugar
1 can (16-oz) pumpkin
2 cups flour
2 tsp cinnamon
3/4 tsp salt
1 tsp soda
2 tsp baking powder
1/2 cup chopped nuts

Preheat oven to 350 degrees.  Grease jelly roll pan.

Beat eggs, oil, sugar, and pumpkin together.  Mix in the flour, cinnamon, salt, soda, and baking powder.  Add the nuts.  Pour into the prepared pan and bake until brown, 25 to 30 minutes.  Cool and frost.

FROSTING:
Combine a 3-oz package cream cheese, 1/4 cup plus 2 tablespoons softened butter and 1 teaspoon vanilla.  Mix well.  Gradually beat in 2 cups powdered sugar until smooth.


Tuesday, October 11, 2011

HOOSIER EGG SQUARES

This recipe is a former winner at the Indiana State Fair (many years ago). 

1 lb pork sausage, browned, crumbled, and drained
4-oz sliced mushrooms
1/2 cup sliced green onions
2 medium tomatoes, chopped
2 cups shredded mozzarella cheese
1 1/4 cups buttermilk baking mix
12 eggs
1 cup milk
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano

Preheat oven to 350 degrees.

Grease a 13 x 9 x 2-inch baking dish or pan.  Layer the sausage, onions, tomatoes, and cheese in the greased pan.  Beat the baking mix, eggs, milk, salt, pepper, and oregano together in a mixing bowl.  Pour the egg mixture over the layers in the baking pan. 

Bake uncovered at 350 degrees for 30 minutes or until golden brown and set.  Cut into 12 squares to serve.

Yield: 12 servings

Monday, October 10, 2011

CHICKEN (OR TURKEY) STUFFING CASSEROLE

1 cup low-fat milk
1 can (10 3/4-oz) low-sodium cream of chicken soup
1 pkg (6-oz) stuffing mix of your choice
2 cups cubed or shredded cooked chicken (or turkey)
2 cups frozen broccoli florets
2 ribs celery, chopped fine
1 carrot, chopped fine
1 1/2 cups shredded Jack cheese

In a large bowl combine the milk and soup stirring with a whisk until smooth.  Add the stuffing mix with the seasoning package contents, chicken, broccoli, celery, carrot and 1 cup of the cheese.  Pour the mixture into a 13 x 9 x2-inch baking dish that has been sprayed with nonstick cooking spray.  Place in a 375 degree oven and bake for 20 minutes or until heated through.  Sprinkle the remaining half-cup of cheese over the top and continue to bake another 5 minutes or until the cheese melts.


Yield: 8 to 10 servings.

NOTE: This is also a suitable recipe for diabetics as it has almost the same number of carbs and proteins per serving.

BREAKFAST CASSEROLE

This is another recipe that my mother clipped from an old newspaper years ago.  I found it, after her death, among her boxes of clippings.

six or seven slices of white bread (I would recommend whole-wheat)
12 eggs, beaten
3/4 cup shredded cheddar cheese
1 lb sausage, browned, crumbled, drained
1 tsp fennel seed
3 1/2 to 4 cups milk
2 tbsp chopped onion
salt and pepper to taste

Grease a 9 x 13-inch baking dish or pan.  Line the bottom of the dish with the bread.  Mix together the remaining ingredients and pour over the bread.  Bake for 45 minutes at 375 degrees or until bubbly and browned.  Done with a knife inserted in the center comes out clean.  Serves 12.


Note: May also add some cooked, crumbled bacon, if desired.

Saturday, October 8, 2011

AMISH POTATO SALAD

When asked for her potato salad recipe years ago, the late Amish Cook Elizabeth Coblentz said she didn't have a recipe. She went on to say she just started putting it together and the family always ate it and thought it was good. After being asked often for the recipe, she came up with the following:

2 1/2 lbs potatoes, which have been cooked until tender
6 eggs, hard-boiled and cut-up
1 cup celery, chopped
1 onion, chopped
1 1/2 cups salad dressing (mayo-type)
2 teaspoons yellow prepared mustard
1/4 cup vinegar
1/4 cup sugar
1/4 cup milk
2 teaspoons salt

Dice potatoes or put through slicer, whichever you prefer. Stir the potatoes, eggs, celery and onion together in a bowl. Then in a separate bowl, stir salad dressing, mustard, vinegar, sugar, milk, and salt together. Pour dressing over the potato mixture and stir together.


Thursday, October 6, 2011

JDs HOLIDAY SPINACH AND SAUSAGE BALLS

This is an old recipe from a Jimmy Dean Sausage Advertisement.

1/2 lb Jimmy Dean Sausage crumbled, cooked and drained
2 pkgs (10-oz each) frozen chopped spinach
1 bag (16-oz) herbed stuffing mix
1 1/2 sticks margarine, melted
3/4 cup Parmesan cheese, grated
1/2 T. thyme
4 eggs, beaten
1 large onion, chopped
1 T. garlic salt
1/4 T. black pepper
1 T. seasoning salt

Cook (without salt)and drain the spinach.

Melt the margarine and saute the onion.

Mix all the ingredients together in a large bowl until mixed well. Chill for 1 hour.

Roll the sausage mixture into 1-inch blls and place on an ungreased cookie sheet.

Bake at 350 degrees for 15 to 20 minutes until browned and sausage is cooked. Keep on a warming tray for serving.

Yield: Approximately 56 sausage balls.

Wednesday, October 5, 2011

GINGER REFRIGERATED COOKIES

This is an old recipe for sugar-free cookies. You can check the exchanges on your favorite sugar-free sweetener to adjust if desired.

1 3/4 cups all-purpose flour
1/2 cup butter, softened
1/4 cup molasses
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp salt
2/3 cup Sprinkle Sweet or 4 tsp Liquid Sweet 10*
1 large egg

Preheat oven to 375 degrees.
Lightly grease cookie sheets.

In a large mixing bowl, combine all ingredients; mix well. Shape into a 12-inch roll. Wrap in waxed paper. Chill until firm, about 4 hours. Cut into 1/4-inch slices. Place cookies 2-inches apart on the lightly greased cookie sheets. Bake at 375 degrees for 8 to 10 minutes until cookies are lightly browned and set. Store in refrigerator.

Tip: Cookies can be made withoug chilling the dough. Prepare dough as directed above. Drop by teaspoons, 2-inches apart, onto lightly greased cookie sheets or shape into 1-inch balls and let stand for a few minutes; flatten with fingers. Bake as directed.

With Sweet 10, 1 cookie = 37 calories
With Sprinkle Sweet, 1 cookie = 39 calories

Tuesday, October 4, 2011

SCOTTISH MEAT PIE

This recipe is cut from an old Hunt's Tomato Sauce can.

3 cups diced, lean leftover, cooked meat (beef, lamb, etc)
1/4 cup Wesson, pure vegetable oil
1 clove garlic, mashed
1 teasp. salt
1/4 teasp. pepper
dash nutmeg
2 Tablesp. cornstarch
1 cup bouillon
1 8-oz can Hunt's Tomato Sauce
1 cup cooked peas
Pastry dough (2-crust recipe)

Brown meat in oil. Add seasonings. Dissolve cornstarch in bouillon. Add to meat. Pour in Hunt's Tomato Sauce; simmer 5 minutes. Add peas. Line a 1 1/2-quart casserole with pastry, saving part of dough for topping. Pour in the meat filling. Top with remaining crust. Bake at 450 degrees for 10 minutes. Reduce heat and bake at 350 degrees for 40 minutes. Serves 6.