Thursday, August 17, 2017

BLUE RIBBON HAM CASSEROLE

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

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

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

Note: Photo Courtesy of Pillsbury.

Monday, August 14, 2017

TURKEY AND DRESSING SKILLET DINNER

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

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

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

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

Note: This file photo is for reference only. It is not a picture of this recipe.

Monday, August 7, 2017

ZUCCHINI CHEESE CASSEROLE

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

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

Preheat oven to 325 degrees.

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

Note: File Photo

Friday, August 4, 2017

MARY ESTHER'S CHICKEN CASSEROLE

6 to 8 pieces chicken, white or dark
1 pkg (8-oz) egg noodles
1/4 cup butter
2 medium onions, chopped
3 tbsp flour
2 cup milk
2 tbsp parsley flakes
1 3/4 tsp salt
1/8 tsp pepper
2 tsp Worcestershire sauce
1 cup cottage cheese (small curd)
1 pkg (10-oz) frozen peas
1 1/2 cups sliced carrots, cooked
1 cup shredded cheddar cheese
3 tbsp Miracle Whip

Cook chicken and remove from bone. Cook the noodles. Set to one side while preparing the sauce. To make sauce: Melt the butter and add onions, saute just until onions are slightly cooked. Stir in flour and cook for about 1 minute. Add milk, parsley and the seasonings. Cook until smooth. Combine chicken, noodles, vegetables, and the Worcestershire sauce, cottage cheese and the Miracle Whip. Bake in a large casserole covered for 25 minutes at 350 degrees. Remove cover and sprinkle with the cheddar cheese and continue baking five more minutes or until cheese is melted.

Note: File Photo

Thursday, August 3, 2017

MAKE WAY AHEAD FROZEN SALAD

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

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

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

Yield: 12-14 servings


 Note: File photo

Saturday, July 29, 2017

SAUSAGE OVEN PANCAKE

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

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

Preheat oven to 450 degrees.

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

Yield: 5 servings

Note: File Photo of Similar Recipe

Friday, July 28, 2017

PINK FLANNEL HASH WITH EGGS

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

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

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

Yield: 4 servings.
Note: File Clip Art

Thursday, July 27, 2017

PINEAPPLE SALAD

This recipe is from a very old grocery store recipe give away.

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

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

Note: File photo

Wednesday, July 26, 2017

SPARERIBS-CABBAGE 'N KRAUT

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

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

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

Monday, July 24, 2017

APPLE RAISIN HERB STUFFING & TURKEY

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

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

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


 This is a file photo from cdkitchen

Sunday, July 23, 2017

TURKEY-RICE CASSEROLE

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

2 cans cream of mushroom soup
1 can evaporated milk
2 cups diced or shredded turkey (or chicken would be fine)
1 cup processed, pasteurized cheese, cubed
2 cups frozen broccoli
4 cups cooked rice (any style)
Season to taste with the following spices:
salt
pepper
garlic powder
onion powder or dried onion flakes
(My family loves cheese so I always sprinkle a little cheese over the top the last 5 minutes of baking.)

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

 Note: File Photo


Saturday, July 22, 2017

AUNT BARBARA'S CHOCOLATE CHIP BARS

This recipe was cut from a 1970s egg carton.

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

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

Note: File Photo

Wednesday, July 19, 2017

PENUCHE

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

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

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

Makes 3 pounds.

 Note: File Photo

Monday, July 17, 2017

OLD FASHION GINGERBREAD

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

Preheat oven to 350 degrees.

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

*Sour milk is buttermilk

 Note: File Photo

Thursday, July 13, 2017

JIFFY CORN CASSEROLE

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

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

 Note: This is a file photo.

Tuesday, July 11, 2017

RHEA LOU'S BANANA CAKE

This recipe was found in an old church cookbook. The photo is a file photo from the brown eyed baker.

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

Preheat oven to 350 degrees.

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

BANANA CAKE FROSTING

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

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

Thursday, July 6, 2017

HOMEMADE HEAVY CREAM

FYI....


SOUR CREAM SUGAR COOKIES

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

Preheat oven to 350 degrees.

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

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

Note: File Photo

Wednesday, July 5, 2017

FROZEN CRANBERRY DESSERT

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

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

 Note: File Photo

Thursday, June 29, 2017

PEANUT BUTTER BROWNIE CUPCAKES FROM GRETCHEN'S BAKERY

Sorry! I am getting old and crazy. I accidentely posted this new recipe on this vintage blog. This recipe has been moved to my ladybugssweettreats blog. A link is on the right hand side of this page.

TURKEY AND COUNTRY SAUSAGE CORN BREAD STUFFING

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

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

 Note: File Photo

Wednesday, June 28, 2017

POPCORN CARAMEL CRUNCH

This recipe is from the back of a box of Corn Chex cereal in 1989. Not exactly a vintage recipe but an old one.

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

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

File Photo - not this exact recipe.

Tuesday, June 27, 2017

AUNT BEE'S BINGO CHERRY SALAD

I understand the actress who played Aunt Bea may not have been as sweet as her character. No matter, didn't we all wish we had an Aunt Bea?

Saturday, June 24, 2017

OLD FASHION NEVER FAIL CAKE

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

Preheat oven to 350 degrees.

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

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

 Note: File Photo

Friday, June 23, 2017

PUMPKIN PIE SQUARES

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

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

Preheat oven to 350 degrees.

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

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

Wednesday, June 21, 2017

OLD FASHION PUMPKIN BARS

This recipe is from a 1970s church cookbook. If you only think of pumpkin in the Fall you are making a big mistake. Pumpkin is a healthy food that should be eaten year-round.

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

Preheat oven to 350 degrees.

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

Note: File Photo

Tuesday, June 20, 2017

DOMINO'S NO COOK CANDY

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

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

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

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

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

Saturday, June 17, 2017

MINT COOKIES

I got this recipe approximately 40 years ago from a handout at a Christmas Open House at a local flower shop in Southern Indiana. These cookies are very simple and they will remind you of the "Girl Scout" Thin Mint Cookies.

Melt 1 pound semisweet chocolate coating. Add 6 drops of oil of peppermint flavoring and mix well to blend. Dip Ritz crackers till well coated and place them on a waxed paper lined cookie sheet to set. Store in an airtight container and keep in a cool place until ready to serve.This recipe was passed out at a Christmas Open House at a local flower shop in Southern Indiana years ago. These cookies are very simple and they will remind you of the "Girl Scout" Mint Cookies.

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

Note: File Photo

Thursday, June 15, 2017

GERMAN APPLE CAKE

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

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

Preheat oven to 350 degrees.

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

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

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

Note: This is a file photo.

Wednesday, June 14, 2017

BITTERSWEET CHOCOLATE CAKE

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

Preheat oven to 350 degrees.

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

Note: File Photo

Tuesday, June 13, 2017

BEV'S BAKED HAMBURGERS

This recipe is from an old diner in the Southern Indiana town where I was born and raised. Sadly, the diner has been gone for years.

2 lbs ground beef
6 slices dry bread crumbs, grated
1 24-ounce bottle ketchup
1 24-ounce bottle water
1/2 cup cracker meal
2 tablespoons celery salt
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 cup brown sugar
4 or 5 shakes Worcestershire sauce
salt and pepper (to taste)
     Mix hamburger and bread crumbs in a large bowl like meat loaf. This keeps the burgers together. Form into nice size burgers. Fry lightly in a frying pan. Lay them in a lasagna or 12 x 9 cake pan single layer. As you get more, layer them up. Slice a big onion and sprinkle on top.
     Meanwhile, mix all the first ingredients in a bowl and pour over the burgers. They should be covered. If not, mix up a little more water and ketchup. Pour over the top.
     Bake at 350 degrees for one hour and 15 minutes.

Note: File Photo



Monday, June 12, 2017

BBQ CHICKEN

This is an old recipe from a former grocery store in Southern Indiana. The picture is a stock file photo.


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

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



Saturday, June 10, 2017

FORMER SENATOR BEN NELSON'S CHIP DIP

5 to 7 ounces (1 can) of shrimp, drained and rinsed OR 1 cup fresh cooked shrimp, medium sized
1/2 cup chili sauce
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 cup onion, chopped
2 teaspoons horseradish

Blend chili sauce into cream cheese.

Mix in remaining ingredients, except shrimp. Carefully add the shrimp.

Chill until ready to serve.


File Photo Sen Nelson

DUTCH MOCHA CHOCOLATE CAKE

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


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

Preheat oven to 350 degrees.

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



Friday, June 9, 2017

POTATO SOUP

This recipe is from a very old grocery store give-away recipe.

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

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

Note: File Photo

Thursday, June 8, 2017

LBJ'S PICKLED OKRA

3 pounds whole okra
6 hot peppers
6 cloves garlic, peeled
2 teaspoons apple cider vinegar
1/2 cup salt
1 tablespoon mustard seed

Wash and scrub okra and pack in clean jars. Add to each jar 1 hot pepper and 1 clove garlic. Boil remaining ingredients. Cover okra with hot liquid, filling to within 1/2" of the jar lid. Adjust lids. Process in boiling water for 10 minutes.
Note: File Photo

This recipe is from a book of Capitol Hill Cooks.

Classic Apple Pie

Pastry for a double-crust 9-inch pie:


2 cups unsifted all-purpose flour
1 tsp salt
2/3 cup lard or solid vegetable shortening
5 to 7 tbsp ice water

In a large bowl, stir flour and salt together until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture becomes mealy.

Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust.

Pie Filling:

6 cups thinly sliced, peeled, tart cooking apples
1 tbsp lemon juice
1 cup sugar
2 tbsp flour
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp butter or margarine

Preheat oven to 425 degrees.

Slice apples into a large bowl and sprinkle with lemon juice. Add sugar, flour, salt, cinnamon, and nutmeg to apples; mix together well. Mix apples again with a large spoon then turn into pastry lined pie pan. Dot the surface with the butter or margarine. Place top pastry over pie and seal the edges well. Cut steam vents in center of the top crust or poke several times with a fork. Bake pie in a 425 degree oven for 45 - 55 minutes or until crust turns a golden brown and the filling starts to bubble up through the vents.

Tuesday, June 6, 2017

CARAMEL APPLE WALNUT SQUARES

This is a recipe I have had for many years. I an not sure but I believe this recipe was cut from a ladies magazine advertisement for Borden's Eagle Brand Milk.


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

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

Note: File Photo

Saturday, May 27, 2017

OLD FASHION RECIPE FOR TURKEY WITH APRICOT CORNBREAD STUFFING

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


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

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

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

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

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


Friday, May 26, 2017

CORN STUFFED GOLDEN BAKED PEPPERS

I believe this is another recipe from an old 1970s "The Workbasket" magazine.


3 green bell peppers, cut in half vertically
1 jar (5-oz) sharp pasteurized process cheese spread
1 3/4 cups whole kernel corn, drained
1 tomato, chopped
1 cup soft bread crumbs
2 tbsp butter, melted

Remove seeds from peppers then parboil for 5 minutes. Drain. Heat cheese spread in a saucepan over low heat; stir in the corn and tomato. Divide corn filling between the 6 pepper halves. Toss bread crumbs with butter and use to top the corn filling. Bake at 350 degrees for 30-35 minutes.

Note: File Photo from the internet.

Thursday, May 25, 2017

SPICE CRUMB CAKE

3 cups all-purpose flour

2 cups packed brown sugar
2 tsp baking soda
2 tsp each ground cinnamon, nutmeg, and cloves
1 tsp salt
1 cup shortening
2 eggs
2 cups buttermilk
2 tbsp molasses

In a mixing bowl, combine the flour, brown sugar, baking soda, spices and salt; cut in shortening until mixture resembles coarse crumbs. Remove and set aside 1 cup of mixture for topping. In another bowl, beat the eggs, buttermilk and molasses. Add to the remaining flour mixture. Mix together well. Pour into a greased 13 x 9-inch baking pan. Sprinkle with the reserved topping. Bake at 350 degrees until a toothpick inserted in center comes out clean, about 35 to 40 minutes.

Note: File Photo

CURRIED TURKEY APPLE SALAD

1/4 cup diced red onion

1 tbsp canola or olive oil
1 tbsp curry powder
2 tbsp lemon juice
2 tbsp Splenda Granular
1/4 cup low-fat mayonnaise
2 celery stalks, sliced thin
1 medium red apple, cut into small chunks
1 lb roasted turkey breast, chopped
salad greens
1/4 cup chopped toasted walnuts

Place the oil, curry powder and onion in a small saucepan and heat over medium-high heat. Simmer a couple minutes until the onion is tender. Add the lemon juice and Splenda; simmer about a minute or until sauce begins to thicken. Remove from heat and allow to cool.

When sauce is cooled, stir in the mayonnaise, blending well. Place the celery, apple, and turkey in a large bowl. Add the sauce and toss until salad ingredients are evenly coated.

To serve: Place salad greens on 4 salad plates. Top greens with the turkey salad and sprinkle with the toasted walnuts.

Note: File Photo

Wednesday, May 24, 2017

EASY BIG FAT YEAST ROLLS

1 cup warm water

1 pkg active dry yeast
1/4 cup sugar
1 tsp salt
3 tbsp softened butter (or non-dairy equivalent)
1 egg, beaten
3 1/2-4 cups flour
Method
Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13x9 in. baking pan. Let rise again about 30 minutes. Bake 350 for 20 minutes. Brush tops of rolls with butter (or equivalent).

Note: The recipe is from a friend. The photo is a file photo.

Tuesday, May 23, 2017

CRISCO'S KRINGLE'S CUTOUT COOKIES

This recipe is from a 1990 Crisco grocery store give-away. The name and picture are a little out-of-season in May but the recipe is good year-round for whatever shapes you choose. Click on photo to enlarge for easier reading.



Monday, May 22, 2017

PARADISE PUMPKIN PIE

This recipe is from a 1975 edition of "The Workbasket" magazine. This magazine is no longer on the market but used to be a favorite of homemakers everywhere, especially in the rural areas.


1 (8 oz) pkg cream cheese
1/4 cup sugar
1/2 tsp vanilla
1 egg
1 1/4 cups canned or cooked pumpkin
1/2 cup sugar
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
dash of salt
1 cup evaporated milk
2 eggs, slightly beaten
1 9-inch unbaked pastry shell with high edges

Combined softened cream cheese, 1/4 cup sugar and vanilla; mixing until well blended. Add 1 egg; mix well. Cover bottom of pastry shell with mixture. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees for 65 to 70 minutes or until done. Cool. Brush with maple syrup; decorate with nuts, if desired.


Sunday, May 21, 2017

DOUBLE PISTACHIO CAKE

This old recipe had been cut from a couple of places on the cover of some product and taped together. It has to be an old General Mills recipe based on the products called for.


"This is the cake that's sweeping the country. We call it the

DOUBLE PISTACHIO CAKE"

1 pkg (2-layer-size) white or yellow cake mix
1 pkg (4-serving-size)Jell-O Pistachio Instant Pudding & Pie Filling
3 eggs
1/4 cup oil
1 cup club soda
1/2 cup chopped nuts

Blend all ingredients in large bowl; then beat at medium speed of electric mixer for 2 minutes. Pour into greased and floured 13x9-inch pan. Bake at 350 degrees for 45 to 50 minutes or until center springs back when lightly touched. Cool in pan 15 minutes; remove and finish cooling on rack. Make the frosting (recipe below) and frost cake. Garnish with chopped nuts.

FROSTING:
1 pkg (4 oz pkg Jell-O Pistachio Instant Pudding & Pie Filling
1 envelope Dream Whip Whipped Topping Mix
1 1/2 cups milk
Combine ingredients; beat 5 minutes or until thickened

Note: Photo from dishmaps

Saturday, May 20, 2017

STUFFED ACORN SQUASH

2 acorn squash

1 lb ground beef
1 1/2 tsp salt
1/2 tsp cinnamon
2 tart apples, pared and coarsely chopped (about 2 cups)
1/4 cup raisins
salt
4 tbsp brown sugar
2 tbsp butter or margarine, melted

Preheat oven to 400 degrees.

Wash squash and cut each in half. Remove all seeds and fibers from centers of squash. Place halves cut sides down in an ungreased baking pan. Add water to a depth of 1/4 inches. Bake uncovered until squash is tender, 30 to 40 minutes. Meanwhile, brown meat and drain off fat. Remove from heat and stir in 1 1/2 teaspoons of salt, cinnamon, apples, and raisins. Turn squash to cut sides up; drain any remaining liquid from the pan. Scoop out pulp from shells, leaving a 1/4 inch thick wall in each. Season shells with salt. Mash pulp and mix into the meat mixture. Spoon mixture into shells. Sprinkle 1 tablespoon of the brown sugar over each and drizzle with the butter. Bake, uncovered until the apple is tender, 20 to 30 minutes.
NOTE: If you prefer, substitute 1/2 lb bulk pork sausage for 1/2 lb of the ground beef.

Note: File Photo

1928 BAKER'S COCONUT AD

Just for fun - I love seeing these old ads!



Friday, May 19, 2017

SOUR CREAM DEVIL'S FOOD CAKE

This recipe is from an old Church of Christ recipe book. I have no idea of the city or state. The recipe was submitted by H. Marshall. The photo is a file photo.


1/2 cup cocoa powder--fill with boiling water to make 1 cup
1 cup sugar
2 eggs
1 tbsp lard or shortening
1 cup sour cream
1 tsp soda
1 tsp baking powder
2 cups flour

Preheat oven to 350 degrees.

Mix cocoa and boiling water together and set aside. Mix remaining ingredients well then add to the cocoa and water. Mix well, pour into greased and floured 9x13-inch pan and bake at 350 degrees for 30-35 minutes or until done.

Frost with your favorite frosting.


Thursday, May 18, 2017

WHITE RABBIT'S HUSH PUPPIES

This recipe is from an old newspaper clipping giving out recipes from the White Rabbit Restaurant in Lynchburg, Tennessee. The restaurant was (maybe still is--I have no idea if it even still exists.) owned by Jack Daniel Distillery. But evidently their Hush Puppies were famous.


1/2 cup flour
2 tsp baking powder
1 tsp salt
1 1/2 cups white corn meal
1 small can evaporated milk diluted with equal measure of water
1 egg, beaten
1 large onion, peeled and finely chopped
1 medium green pepper, stemmed, seeded, and finely chopped
Oil for frying

Sift together the flour, baking powder, and salt. Stir in the corn meal. Gradually add the milk/water mixture, then add the egg, onion, and pepper. Heat oil to 350 degrees. Form each hush puppy by dipping a tablespoon first into cold water and then into the batter and drop batter into the fat. Cook only a few at a time so the fat temperature remains fairly constant. The hush puppies will float to the surface as they cook. Cook until golden brown on each side. Drain on paper towels; serve hot. Mades 25 to 30.


Note: File Photo



Monday, May 15, 2017

OLD FASHION HOT MILK CAKE

  • 4 eggs
  • 1/2 cups sugar
  • 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cups milk
  • 1/2 cup (1 stick) butter
  • 2 teaspoons vanilla extract

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a large bowl, beat eggs and sugar until light and fluffy. In a medium bowl, combine flour, baking powder, and salt, then gradually beat into egg mixture.
  3. In a small saucepan over low heat, heat milk and butter until butter is melted. Gradually add to batter, beating until combined. Stir in vanilla. Pour mixture into baking dish.
  4. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool completely.
Notes
Garnish with a sprinkle of confectioners' sugar or a dollop of whipped cream and fresh berries for extra yum.

This recipe and picture are from the test kitchens of Mr. Food who set out to re-create the old fashion hot milk cake many remember their mothers and grandmothers making. It tastes like the old fashion one.