Thursday, April 27, 2017

LENTILS WITH PASTA

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

SWEDISH HEIRLOOM COOKIES

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
Bake.......in 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
Bake.......in 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

BANANA OATMEAL COOKIES

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

Monday, April 24, 2017

SOUR CREAM POTATOES

6 cups peeled and diced potatoes, cooked until barely tender

1 cup sour cream
1/2 cup milk
2 tbsp dried onion flakes

Preheat oven to 350 degrees. Put half of the potatoes in a 2-quart casserole dish. Pour 1/2 the sour cream and milk over the potatoes. Sprinkle with salt and pepper. Add half the onion flakes. Repeat the process. Garnish with some dried parsley flakes or fresh chives, if desired for color. Bake 25 to 30 minutes at 350 degrees.

This is a file photo

Saturday, April 22, 2017

NEW (IN 1977) GERMAN SWEET CHOCOLATE PUDDING CAKE

This recipe is from a 1977 General Mills insert in Ladies Home Journal magazine.


1 pkg (2 layer size) yellow cake mix
1 pkg (4 serving size) vanilla instant pudding and pie filling mix
1 pkg (4 oz) German sweet chocolate, melted
4 eggs
1 1/4 cups buttermilk*
1/4 cup oil

*Or use 1/2 cup sour cream and 3/4 cup water

Combine all ingredients in a large mixing bowl. Blend, using an electric mixer. Beat 4 minutes at medium speed. Pour into two or three greased and floured 9-inch layer cake pans. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when lightly pressed. Cool in pans for 15 minutes. Remove and finish cooling on wire racks. Fill with coconut filling.

Coconut Filling: Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, slightly beaten, 1/2 cup butter or margarine, and 1 teaspoon of vanilla in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat. Add 1 1/3 cups flaked coconut and 1 cup chopped pecans. Cool, beating occasionally, until of spreading consistency. Makes 2 1/2 cups. Use to fill between layers and on the top.


Note: File Photo


Friday, April 21, 2017

PUMPKIN PUDDING CAKE

1 2/3 cups flour

1/2 tsp baking powder
1 tsp soda
1 tsp salt
1 tsp cinnamon
1/3 cup nuts, chopped
1 1/3 cups sugar
1/3 cup shortening
1 cup pumpkin pulp
1/3 cup water
1 large or extra large egg
2/3 cup raisins
1/4 tsp ginger
powdered sugar for dusting, optional

Sift dry ingredients and add shortening, pumpkin, and water. Beat together for two minutes. Add egg and beat one minute longer. Stir in raisins and nuts. Bake in a greased and floured bundt pan for 45 minutes in a 350 degree oven.  After cake is cooled, dust with powdered sugar, if desired. Delicious served with ice cream or whipped cream.

This is an old recipe was from my childhood.

Note: File Photo





Wednesday, April 19, 2017

APPLE-CRANBERRY BAKE

2 cups cranberries

2 cups peeled, chopped apples
3 tbsp flour
3/4 cup sugar
1 cup instant oats
1 tbsp cinnamon
1/2 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup margarine, melted

Combine first three ingredients, tossing to coat. Add sugar, mix well. Place in a baking dish. Blend remaining ingredients and spoon over fruit. Bake, uncovered, for 45 minutes at 350 degrees F.
Note: File Photo

Tuesday, April 18, 2017

OH SO EASY CHERRY BROWNIES

If you are a fan of Black Forest Cake, you will love these cherry brownies.


1 pkg. (21.5 oz) brownie mix
1 cup cherry pie filling
1/4 cup oil
2 eggs
1 1/4 cups chocolate chips

Combine brownie mix, pie filling, oil, and eggs together and mix well. Grease bottom only of a 13" x 9" baking pan. Pour batter into pan. Bake at 350 degrees for 30 to 35 minutes until done. After removing from oven, sprinkle with the chocolate chips and spread when they melt. Cool, dust with powdered sugar and cut into squares. To make a tasty and pretty serving, top brownie square with a scoop of vanilla ice cream and a spoonful of the leftover pie filling.


Monday, April 17, 2017

MOLASSES PEANUT BRITTLE

2 cups sugar

2/3 cup water
1/4 tsp cream of tartar
2 tbsp molasses
1/2 tsp salt
2 tbsp cream
1/2 tsp baking soda
1 cup shelled raw peanuts

Combine sugar, water, and cream of tartar in a heavy saucepan. Place over low heat and stir until sugar is dissolved; cook without stirring to 280 degrees (brittle). Wipe down crystals from side of pan with a damp cloth wrapped around the tines of a fork. Add molasses, salt, and cream. Cook slowly to 290 degrees, stirring slowly but constantly. Remove from stove. Quickly stir in soda and peanuts (be sure soda is free of lumps). Pour onto an oiled surface--a shallow pan or marble slab--in a very thin layer. When cool enough to handle, the brittle may be grasped at the edges and stretched into a very thin sheet. When cool, break into medium-sized pieces. Makes about one pound.

Note: File Photo



Saturday, April 15, 2017

COCONUT BIRTHDAY CAKE

This is an old-fashion birthday cake recipe with an apricot preserves filling. Other preserves may be used.

CAKE:

3 cups cake flour
2 tsp baking powder
1 tsp salt
1/2 cup butter
1/2 cup margarine
1 lb powdered sugar
4 eggs, separated
1 cup milk
1 tsp vanilla
1 cup shredded coconut

Sift dry ingredients (first three) together and set aside. Cream butter and margarine until light and add powdered sugar; beat until light and fluffy. Add well beaten egg yolks and beat again. Add flour alternately with milk and vanilla. Fold in stiffly beaten egg whites. Fold in coconut. Bake in 9-inch layer pans (2 or 3) at 375 degrees for 25 to 30 minutes.

WHIP CREAM FROSTING:
1 cup milk
3 tbsp flour
1/2 tsp salt
1/2 cup sweet butter
apricot preserves
1/2 cup shortening
1 cup granulated sugar
1/2 tsp vanilla

Cook milk, flour, and salt until thick, stirring constantly. Cool well. Cream together butter, shortening, sugar, and vanilla. Combine with cooled milk and flour mixture, beat until smooth. When cake is cooled, split layers and spread with apricot preserves and frost with whip cream frosting.


Friday, April 14, 2017

VAL'S PEANUT BUTTER CINNAMON COOKIES

1 cup sifted flour

1/2 tsp salt
1 tsp cinnamon
1/2 tsp soda
1/2 cup soft oleo
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 cup creamy peanut butter
1 egg
1 tsp vanilla

Preheat oven to 350 degrees. Sift together flour, salt, cinnamon, and soda. Cream together the oleo, sugars, peanut butter, egg, and vanilla. Add the sifted dry ingredients to the creamed mixture. Mix together well. Drop by rounded teaspoonful onto greased cookie sheet and flatten with a fork. Baking time is approximately 12 minutes at 350 degrees.

Note: File Photo

Wednesday, April 12, 2017

CRANBERRY MERINGUE PIE

1 pkg (12 oz) fresh or frozen cranberries (thaw frozen berries)

1 cup orange juice
3/4 cup water
1 1/2 cups sugar
1/3 cup quick cooking tapioca
2 tsp grated orange peel, optional
1/4 tsp salt
MERINGUE:
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar

1 baked 9-inch pie shell

Place cranberries in a food processor; cover and pulse until coarsely chopped. In a large saucepan, combine the cranberries, orange juice, water, sugar, tapioca, orange peel and salt. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.

In a clean, cold mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on medium speed of an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spoon the warm filling into the pie shell. Spread meringue over filling being careful to seal the edges to the crust. Bake at 350 degrees for 18 to 20 minutes or until golden brown. Cool for 1 hour. Chill, covered, in refrigerator for at least 4 hours before serving. Refrigerate any leftovers.

Note: File Photo

DOROTHY MENGERING'S (DAVID LETTERMAN'S MOM) CHICKEN NOODLE SOUP WITH HOMEMADE NOODLES

Posting this recipe today in honor of Dorothy, a proud Hoosier cook, who died yesterday at the age of 95.
She said the soup recipe was her own but that she learned how to make the noodles from her mother. RIP Dorothy.

Stock
4 pounds chicken backs, necks, and wings, or a 3- to 4-pound whole frying chicken, cut up
4 quarts cold water
3 ribs celery with leaves, chopped
1 large onion, chopped

In a large stockpot, add chicken and water. Bring to a boil on medium-low heat, then cook for 15 minutes; skim. Add vegetables, cover, and simmer for 2 hours. Discard chicken parts. (If using whole chicken parts, remove and refrigerate to use in another dish.) Strain stock and chill for 6 hours, or up to 2 days. Skim fat and simmer for 30 minutes. Can be cooled and frozen if not used immediately.

Makes about 8 cups of stock.

Noodles
2 eggs
1/2 teaspoon salt
1 cup all purpose or bread flour (bread flour is best)
1/4 cup water

In a small bowl, beat eggs with salt. In a large bowl, pour flour and make a well in center. Mix in eggs gradually. Add water 1 teaspoon at a time. Knead until smooth and elastic, adding more flour or water if necessary. Divide dough into thirds. Roll out one part at a time on pastry cloth into a thin rectangle and let dry a bit. Fold dough lengthwise into thirds and cut into noodles with a sharp knife. Separate noodles and place on tea towels. Let dry completely. Freeze in airtight container or plastic bags if not to be used immediately.

Makes 4 servings.*

While noodles are drying, cook 2-3 chicken breasts until tender; remove meat from bones. Add noodles and chicken to boiling stock. Cook for 20-25 minutes or until tender.

*If you wish to double the noodle recipe, do not simple double in ingredients. For a larger batch of noodles, use 3 egg yolks and 1 whole egg plus 1 teaspoon salt, 2 cups flour, and 1/2 cup water. Makes 8 servings.

Note: Noodles can be broken into smaller pieces, if desired.

Note: File Photo

Saturday, April 8, 2017

HOMEMADE TACO SEASONING MIX

4 tsp dried minced onion

3 tsp chili powder
1 tsp cornstarch
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp dried oregano
1/8 tsp cayenne pepper

In a small bowl, combine all the ingredients. Store in an airtight container in a cool dry place for up to one year.

Note: File Photo

Friday, April 7, 2017

GREEN TOMATO JAM

2 1/2 cups pureed green tomatoes (this takes about 3 medium tomatoes)

2 cups sugar
1 pkg (3 oz) raspberry gelatin

In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Skim off any foam. Pour into jars or freezer containers, leaving 1/2-inch head space. Cool before covering with lids. Refrigerate or freeze.

Yield: approximately 3 cups

Note: File Photo



Thursday, April 6, 2017

APPLE-CHEDDAR CHEESE DESSERT

6 pared, sliced apples

1 tbsp lemon juice
1 cup sugar, divided
1/2 cup flour
dash salt
1/2 tsp cinnamon
1/4 cup margarine
2/3 cup shredded Cheddar cheese

Place apples in greased baking dish; sprinkle with lemon juice and 1/2 cup of the sugar. Combine flour, salt, cinnamon and remaining sugar. Add margarine and mix until crumbly. Stir in cheese and spread over apples. Bake approximately 45 minutes at 350 degrees until lightly brown on top.

Note: File Photo

Tuesday, April 4, 2017

BEEF AND RICE HOT DISH

1 lb hamburger meat

1 med onion, chopped
1/2 cup chopped green pepper
1/2 tsp salt
pinch pepper
1 1/2 cups uncooked instant rice
1 can (14 1/2 oz)stewed tomatoes
1 can (8 oz) tomato sauce
1 1/2 cups hot water
1 tsp prepared mustard

In a large skillet, brown hamburger meat and drain. Add onion, green pepper, salt and pepper to skillet and cook over medium heat until vegetables are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serves 4.

Note: File Photo

Monday, April 3, 2017

OLD-FASHIONED TOMATO GRAVY

1/2 lb sliced bacon, diced

1 small onion, chopped
2 tablespoons all-purpose flour
1/8 tsp salt
dash of pepper
1 can (14 1/2 oz) diced tomatoes, undrained
3 cups tomato juice
6 to 8 hot biscuits, split

In a skillet, cook bacon until crisp. Remove bacon to drain on paper towels. Discard drippings except for 2 tablespoons. Cook onion in drippings until tender. Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown. Gradually add tomatoes and tomato juice; stir well. Bring to a boil over medium heat. Cook and stir for two minutes. reduce heat; simmer, uncovered, for 10 to 15 minutes or until thickened, stirring occasionally. Stir in bacon and serve over hot biscuits.

Note: File Photo

Sunday, April 2, 2017

SHOW CAKE

1 box white cake mix

16 oz can crushed pineapple
8 oz cream cheese
1 small box instant vanilla pudding
1 pkg Dream Whip
milk
coconut, for garnish
chopped nuts, for garnish

Drain pineapple, reserving liquid. Prepare cake mix according to package directions, using a 9 x 13-inch pan. Let cool. Add enough milk to reserved pineapple juice to make 2 cups. Blend juice mixture and cream cheese, then add pudding mix, mix well again. Fold in the pineapple and spread mixture over the cooled cake. Prepare Dream Whip as directed on package; spread over pudding mixture. Sprinkle coconut and chopped nuts over top of Dream Whip.


Note: File Photo