Saturday, June 24, 2017


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


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


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


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


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


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.

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


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


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


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


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


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


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


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


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


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


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


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


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


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
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


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


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


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


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.

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


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
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


Just for fun - I love seeing these old ads!

Friday, May 19, 2017


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


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


  • 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.
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.


I received this recipe from a dear friend. It is an old recipe in her family.

1 1/4 cups sugar
1 1/4 cups milk
3 tbsp flour
1 tsp vanilla
4 or 5 thin pats of butter
1 unbaked pie shell

Mix sugar and flour; add milk and vanilla. Pour into unbaked pie shell. Bake about 40 minutes in a 350 degree oven. Put pats of butter on top of liquid before putting in oven.

The photo below is a file photo of a very similar pie.

Saturday, May 13, 2017


Hint: This casserole can be made in a large 13x9-inch baking pan for large groups or make it in two 8-inch square baking pans and freeze one for later. Great timesaver!

5 cups uncooked noodles
2 lbs lean ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
2 cans (10 3/4-oz each) tomato soup, undiluted
2 cups shredded cheddar cheese
1 1/2 cups water
1/2 cup chili sauce
1 1/2 cups soft bread crumbs
3 tbsp butter, melted

Cook noodles according to package directions until almost tender; drain. In a large skillet, cooke the beef and onion and bell pepper until meat is no longer pink and the onion and pepper are tender. Drain well. Stir the noodles, soup, cheese, water and chili sauce into the hamburger mixture. Transfer to greased baking pan/pans. Toss bread crumbs with butter; sprinkle over the top of the casserole. Cover and bake until bubbly and golden; about 35-40 minutes at 350 degrees.

Note: If you are freezing one casserole, cover it and wrap tightly before baking. It will keep in the freezer up to three months. To cook: Remove from freezer 30 minutes before baking but do not thaw. Cover with foil and bake at 350 degrees for 60 minutes. Uncover and bake an additional 10 to 15 minutes.

Note: File Photo


To all the mothers who follow this blog...

Friday, May 12, 2017


This recipe is from a Pennsylvania lady who got this recipe right after her marriage around 605 or so years ago. This recipe serves two but you can easily double, triple, etc the recipe. I got this recipe many years ago from a 2001 book. I believe it was from a Reiman publication.

1 med apple, peeled and cubed
3 tbsp butter
1 cup bread cubes
3 tbsp sugar
1/4 tsp ground cinnamon

Melt the butter in a skillet over medium heat; add apple and saute 2 to 3 minutes until tender.

Add the bread cubes to the skillet and sprinkle the sugar and cinnamon over all; stir to mix well.

Saute the mixture until the bread is warmed. Serve immediately.

Thursday, May 11, 2017


This recipe won the Best of Class at the Pillsbury's 5th Grand National Recipe and Baking Contest. I believe this contest was the forerunner of the current Pillsbury Bake-Off Contest.

Bake at 350 degrees for 10 minutes, then for 25 to 30 minutes. Makes about 2 1/2 dozen.

Sift together.......1 1/3 cups sifted Pillsbury's Best Enriched Flour
1/2 teaspoon double-acting baking powder
Cream...............1/3 cup butter. Gradually add 1/2 cup firmly packed brown sugar,
creaming well.
Add.................the dry ingredients; mix with electric mixer or spoon until
particles are fine.
Stir in.............1/4 cup pecans, chopped fine; mix well. Pat firmly into the
bottom of well-greased 12x8x2 or 13x9x2-inch pan. moderate 350 degree oven for 10 minutes only.

Pecan Topping

Beat................2 eggs until foamy.
Add.................3/4 cup dark corn syrup
1/4 cup firmly packed brown sugar
3 tbsp flour
1/2 tsp salt
1 tsp vanilla. Mix thoroughly. Pour over the partially baked
Sprinkle with.......3/4 cup pecans, coarsely chopped. (If desired, fold the chopped
pecans into filling before pouring over crust and arrange 30
pecan halves evenly over the top; one for each bar.) moderate oven (350) 25 to 30 minutes. Let cool in pan; cut
into bars. Store in a tightly covered container.


This recipe is from one of the local ladies when I was a youngster and I have hit the 70 mark!

1 1/2 cup sifted flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg, beaten
1/4 cup milk
1/2 cup grated apples
1/2 cup oleo, melted
1/3 cup sugar
1 tsp cinnamon

Sift together the flour, baking powder, salt, nutmeg, and 1/2 cup sugar. Cut in shortening until mixture is fine. Mix together the egg, milk, and apple. Add mixture, all at once, to the dry ingredients and mix together quickly. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Mix together the 1/3 cup sugar and the cinnamon. Remove fritters from the pans immediately and roll in melted oleo then roll in the sugar cinnamon mixture. Delicious served warm.

Note: File Photo

Monday, May 8, 2017


This is a cookie recipe from Sweden. It is known as Havreflarn in Sweden.

Preheat oven to 375 degrees.

1/2 cup butter
1/4 cup sifted all-purpose flour
1/2 cup sugar
3/4 cup quick-cooking oats
2 tbsp cream

Melt butter in a medium saucepan. Add flour, sugar, oats, and cream. Cook, stirring constantly, just until mixture starts to bubble. Remove from the heat and stir briskly for a few seconds. Drop by rounded tablespoonfuls about 4-inches apart onto well greased and lightly floured baking sheets. Place only 5 or 6 cookies on a baking sheet at a time. Bake at 375 degrees five to six minutes until golden brown. Cool wafers for 2 minutes on baking sheet. Remove carefully from baking sheet with a thin spatula and place over rolling pin until firm. If cookies harden before they can be removed from pan, reheat in oven for a few seconds to soften again. Makes about 2 1/2 dozen.

Note: File Photo

Thursday, May 4, 2017


2 pork tenderloins, about 3/4 lb each

2 lbs red potatoes, scrubbed and quartered
1 lb carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tbsp olive oil
2 tsp dried rosemary, crushed
1 tsp sage
1/2 tsp salt
1/4 tsp pepper

Place tenderloins in a shallow roasting pan that has been lightly greased. Arrange the vegetables around the pork; drizzle with the oil. Combine the seasonings and sprinkle of the pork and the vegetables. Bake, uncovered, in a 450 degree oven for about 40 minutes or until a meat thermometer reads 160 degrees. Stir the vegetables occasionally during the cooking process.

Makes 6 servings.
Note: File Photo


Love mayonnaise cake. My grandmother gave me the recipe when I got married in 1966. Baked it often for our air force friends.

3 cups unsifted flour
1 1/2 cups sugar
1/3 cup cocoa
2 1/4 tsp baking powder
1 1/2 tsp baking soda
1 1/2 cups Hellmann's Real Mayonnaise
1 1/2 cups water
1 1/2 tsp vanilla

Grease 2 (9 x 1 1/2-inch) layer pans (note- I use a 9 x 13 pan); line bottoms with waxed paper.
Sift together dry ingredients into large bowl. Stir in Real Mayonnaise. Gradually stir in water and vanilla until smooth and blended. Pour into prepared pans. Bake in 350 (moderate) oven about 30 minutes or until cake springs back when touched. Cool "Remove from pans.

Tuesday, May 2, 2017


1/4 cup corn oil

2 lbs boneless lean beef, cut into 1-inch cubes
1/2 cup coarsely chopped onion
5 cups water
2 bay leaves
1 tbsp salt
1/4 tsp pepper
6 medium carrots, cut into 3-inch pieces
3 potatoes, peeled and quartered
1 cup thinly sliced celery
1 (10-oz) pkg frozen peas
1/4 cup cornstarch mixed with 1/2 cup water
Flaky Biscuits (recipe follows)

In large saucepot, heat corn oil over medium heat. Add beef, half at a time; brown on all sides, turning frequently, about 5 minutes. Add onion; stir frequently for 5 minutes or until tender. Stir in water and seasonings. Bring to boil; cover, reduce heat; simmer 30 minutes. Add vegetables; cover and cook 30 minutes or until beef and vegetables are tender. Restir cornstarch-water mixture; stir into stew. Stirring constantly, bring to boil over medium heat; boil 1 minute. Place biscuits on top of stew. Place uncovered in 450 degree oven 12 to 15 minutes or until biscuits are lightly browned.

Serves 6.

Flaky Biscuit Topping: In mixing bowl, stir together 2 cups unsifted flour, 3 tsp baking powder, and 1 tsp salt. Stir in 1/3 cup corn oil with fork or pastry cutter. Add 2/3 cup milk; mix until dough forms. Gently knead on lightly floured surface 15 to 20 times. Divide into 6 biscuits.

Note: File Photo

Thursday, April 27, 2017


1 cup dried lentils

1 cup finely chopped onions
1 tbsp olive oil
2 to 3 cloves of garlic minced, use amount to suit your taste
1 tsp ground coriander
8 oz pkg elbow macaroni
salt and pepper to suit your taste
1 tbsp butter
1/4 cup fresh minced parsley

Soak lentils overnight in water to cover. Add water if needed as lentils will absorb some of the water. Cook until lentils are soft. Drain thoroughly. In a large skillet, heat oil. Saute onions over medium heat until they are soft. Add the garlic and cook until soft. Add the coriander and stir in. Stir in the lentils and keep warm.

Meanwhile, cook the macaroni according to package directions until just barely soft. Drain. Mix the drained pasta with the lentil mixture. Season to suit your taste. Stir in the butter then sprinkle the parsley over the top. Serve hot.

Yield: 6 servings
Note: This is a photo of a similar recipe.

Wednesday, April 26, 2017


I could not find a date on the old cookbook from where I first got this recipe. It did have a price of 15 cents factory printed on the front cover so it is obviously very old.

Bake at 325 degrees for 15 to 18 minutes.

Cream......1 cup butter. Gradually add 1 cup unsifted confectioners' sugar and 1/2 tsp salt, creaming well.
Add........1 1/4 cups almonds, ground, and 1 tablespoon vanilla.
Blend in...2 cups sifted all-purpose flour* gradually, mix thoroughly.
Shape......dough into balls or crescents, using a rounded teaspoonful for each cookie
Place on ungreased baking sheets. If desired,sprinkle with colored candies 325 degree oven 15 to 18 minutes. Cookies will not be brown when done.

*If you are using self-rising flour (sold in parts of the south), omit the salt.
If you did not decorate the cookies, you may roll them in confectioners' sugar while they are warm.
Makes about 4 1/2 dozen. could not find a date on the old cookbook from where I first got this recipe. It did have a price of 15 cents factory printed on the front cover so it is obviously very old.

Bake at 325 degrees for 15 to 18 minutes.

Cream......1 cup butter. Gradually add 1 cup unsifted confectioners' sugar and 1/2 tsp salt, creaming well.
Add........1 1/4 cups almonds, ground, and 1 tablespoon vanilla.
Blend in...2 cups sifted all-purpose flour* gradually, mix thoroughly.
Shape......dough into balls or crescents, using a rounded teaspoonful for each cookie
Place on ungreased baking sheets. If desired,sprinkle with colored candies 325 degree oven 15 to 18 minutes. Cookies will not be brown when done.

*If you are using self-rising flour (sold in parts of the south), omit the salt.
If you did not decorate the cookies, you may roll them in confectioners' sugar while they are warm.
Makes about 4 1/2 dozen.

Tuesday, April 25, 2017


Go back to this old-fashioned recipe for a cookie to make for the kids. It is tasty, nutrious, and much better for your family than chocolate chips and/or candy bits.

3/4 cup butter, room temperature
1/2 cup packed brown sugar
1 1/2 cups flour
1 tsp salt
1/2 tsp cinnamon
1 cup oats, dry
2 large ripe bananas, coarsely mashed
1/2 cup sugar
1 egg, room temperature
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp vanilla

Preheat oven to 375 degrees. Grease cookie sheets. In a large mixing bowl, cream butter and both sugars. Add egg and beat until fluffy. Sift together flour, baking powder, salt and spices; add to butter mixture and mix well. Stir in oats, vanilla, and banana. Drop by tablespoon two inches apart on cookie sheets. Bake 12 to 15 minutes until golden in color. Cool on a wire rack.

Note: File Photo