Ajmpren Soup

I have not tried this or tried to pronounce this , but here is the recipe.


Ajmpren Soup
Mrs. Mildred Stevovich

1/2 stick butter
small amount flour
paprika
1 quart milk
rice

Combine a small amount of flour with butter. Add small amount paprika. When mixed add milk and cook. Salt to taste and add a small amount of water. While cooking add rice and cook until done.


This does sound simple enough.

Macaroni Casserole

Here is another macaroni casserole from the Kansan`s Silver Spoon Cookbook of 1967. This is pretty good and also delicous.

Macaroni Casserole
Mrs. Larry Lee Frye, SR

1 pound package macaroni
1/2 pound bacon
1/2 pound cheese
1 can tomatoes, large
1 can tomato sauce
2 onion, chopped
salt and pepper to taste

Dice bacon and cook bacon and onion until partially done. Cook macaroni and drain. Place macaroni in casserole dish and stir in bacon and onion. Pour tomatoes and sauce all over . Top with grated cheese and fold in. Cover and bake for 1/2 hour.

Coconut Pineapple Puffs

This is a simple recipe and would be great for that New Year Eve`s party.

Coconut Pineapple Puffs
Mrs. Lucille Allison

16 marshmallow, quartered
1/2 cup pineapple chunks, drained
1/4 cup nutmeats, chopped
1/4 cup maraschino cherries, sliced
1 cup heavy cream, whipped
2 1/2 cup coconut

Combine marshmallows and pineapple. chill 30 minutes. Add nutmeats and cherries to chilled mixture. Fold in whipped cream. Chill in refrigerator 1 to 2 hours. Drop this mixture by spoonfuls onto coconut sand roll until ball is covered. Chill. Serves 8.

Peanut Banana Bread

This bread is something different, a banana bread with peanuts in it...it is really good.


Peanut Banana Bread
Mrs. Mary Frances Spalding

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon soda
1/3 cup shortening
1/2 cup sugar
2 eggs, unbeaten
1/3 cup milk
3/4 cup bananas, mashed
1/2 cup peanuts, chopped

Sift together flour, baking powder, salt and soda. Blend shortening and sugar. Add eggs and milk and beat well. Add bananas and beat well. Stir in dry ingredients and add peanuts. Mix thouroughly and bake in 9 x 5 x 3-inch pan for 60 to 70 minutes at 350 degrees. Let cool in pan 5 minutes before turning out.

Peanut Butter Frosting

1/2 cup confectioners sugar, sifted
3 Tablespoons peanut butter
2 Tablespoons cream

Mix ingredients thoroughly. Add a few drops of cream to thin, if necessary.

Merry Christmas

May all your kitchen dreams come true for this festive season of giving.


MERRY CHRISTMAS

Company Caluflower

This is soooo gooood. It is another great recipe from 1967 Kansan`s Silver Spoon Cookbook.


Company Califlower
Mrs. Robert Sheldon

1 head califlower
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dairy sour cream
1/2 cup American cheese, shredded
1 teaspoon toasted sesame seeds

Wash and break califlower into flowerlets. cook, covered in small amount boiling salted water until tender, 10 to 15 minutes. Drain well. Place 1/2 caluiflower in 1 qt casserole. Season with salt and pepper. Spread 1/2 cup sour cream and sprinkle with 1/2 cup shredded sharp American cheese. Top with 1 teaspoon toasted sesame seed. Repeat layers. Bake about 5 minutes at 350 degrees until cheese melts and sour cream is heated thru.
( To toast sesame seed, place in shallow pan and bake 10 minutes at 350 degrees. Shake pan occasionally. )

Christmas...sugar cookies

This recipe I got from Taste of home`s Quick cooking magazine. I have made these several different times , for school and for home. They was a big hit. The recipe yeild 8 cups , I cut the recipe in half of sorts to not make so much. Severval different cookies can be made with the basic cookie dough recipe.
Here is the basic cookie dough recipe

2 1/2 cups butter ( no substitutes), softened ( 1 1/4 cup for 4 cups)
2 cups sugar ( 1 cup sugar)
2 eggs ( 1egg)
1/4 cup milk ( 1/8 cup milk)
2 teaspoons vanilla extract ( 1 teaspoon vanilla extract)
8 cups all-purpose flour ( 4 cup flour)
4 teaspoon baking powder ( 2 teaspoons baking powder)
1 teaspoon salt ( 1/2 teaspoon salt)

In a large mixing bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Combine flour , baking powder and salt; gradually add to creamed mixture, beating until just combined. Divide dough into 4 -2-cup portions. Cover and refrigerate.


For sugar cookies;

roll out for sugar cookies and sprinkle with colored sugar just before bakingin 375 degrees oven for 8-10 minutes or until edges are golden.......then yummy good.
These will go like hot cakes.


You can also take the cookie dough and wrap around a chocolate kiss and bake for an extra little surprise in the cookie.

Senegalese soup

Here is another recipe from the year 1967. I have not tried this, but I am sure it is good.



Senegalese Soup
Mrs. Robert Shelton

1 package chicken noodle soup mix
1 teaspoon curry powder
1 small can evaporated milk
1/2 pint whipping cream, whipped

Season chicken noodle soup mix with 1 teaspoon curry powder. Prepare according to directions. Stir in evaporated milk. Serve garnish with whipped cream topped with paprika and toasted coconut.

ham mold

n on molds I have not tried this, as I am not too keen on molds. So it here it goes anyway.

Ham mold
Mrs. J. A Thompson

2 cups noodles or 1 1/2 cups macaroni or spaghetti
6 cups water, boiling
1 1/2 teaspoons salt
3 Tablespoons onion, finely chopped
2 Tablespoons butter
2 eggs ,beatn
1 cup milk
3/4 teaspoon dry mustard
1 1/2 teaspoon salt
1/8 teaspoon pepper
1 cup ham, ground
creamed peas

Cook noodles in boiling water and 1 1/2 teaspoons salt. Drain. Grease well, then dust with flour, an 8-inch mold. Cook onion in butter 5 minutes. Add onion and drained noodles to mixture of eggs, milk, mustard, 1 1/2 teaspoons salt , pepper and ham. Pour into mold and bake 45 minutes or until firm at 350 degrees. Loosen noodle mixture from side of mold with knife and let stand in mold for 5 minutes. Turn out and fill center with creamed peas.

x-mas dinner ....tators

Ok , I think mashed potatoes is comfort food. Try this new way of fixing the mashed potatoes this year. when you are boiling the potatoes, put them in chicken broth instead of just water, or put 1 can of chicken broth and water to cover the potatoes in the pan. You can even add a few cloves of garlic to them.


Just a simple way of making mashed potatoes.....please don`t forget the gravy....any kind will do.

Sandies

Here is a good cookie recipe just in time for the holidays. These cookies are really good.

Sandies
Mrs. Ben Hellman

1/2 pound margarine
1 1/2 teaspoon vanilla
1 to 2 Tablespoon water
1/2 cup sugar
pinch salt
2 1/2 cup flour
1 1/4 cup pecans or walnuts, chopped
1 1/2 cups chocolate chips

Combine margarine with vanilla, wtar ( 1 Tablespoons ), sugar and salt. Blend well. Stir in flour. Add nutmeats and chips. Roll into small balls. If mix does not roll fairly easily add a few drops of water at a time until it works well. Bake on ungreassed cookie sheets 20 minutes at 350 degrees. Cookies should be lightly browned on bottom. While warm, roll in sugar. Makes about 84 small cookies.

Christmas Dinner...HAM

Ham is the star of the show here for Christmas. Of course their is always the dressing that goes along with it. That recipe can be found by looking at the Thanksgiving...dressin blog that was posted during the time of the year.


Ham, which is so simple to make.....Take a ham , we usually purchase the precooked kind, we are not partcular on the brand, We roasted in the oven using a mixture of Heinz 57 and honey and baste every so often, we let it cook about a hour or tow in a moderate oven , I would say about 300 degrees. and thats it. We serve it with some extra Heinz 57 and honey mixture and then it is yummmmmmmy goooooood.

Brown Bread

This bread is pretty good to eat and is just right for the season of giving to
make and give.

Brown Bread
Mrs. Larry E. Franklin

1 cup water ,boiling
1/2 box raisins
1 teaspoon soda
1 teaspoon salt
1 Tablespoon butter
1 cup sugar
1 egg, beaten
2 cups flour
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup nutmeats
1/2 cup dates ( optional , I did not use these when making this)

Pour water over raisins, soda ,salt and butter. Let cool. add sugar, egg, flour, cinnamon and nutmeats. Pour into greased loaf pan. Bake 1 hours at 350 degrees.

Smoked Beef Bites

I have not tried this recipe as I can not find the smoked beef here in our small communtiy.


Smoked Beef Bites
Mrs. Larry E. Franklin

1 cup smoked beef ( 3 1/2 oz package)
3 Tablespoons green pepper, chopped
1/3 cup onion, finely chopped
1/4 cup celery , finely chopped
1/2 teaspoon horseradish
1 /3 cup mayonnaise
1 package butterflake rolls

Chop smoked beef. Add green pepper, onion, celery, horseradish and mayonnaise. Take butterflake rolls apart and press out into round circles. Place a rounded teaspoon of mixture on each circle. Fold over and press edges together. Bake on greased cookie sheet 10 minutes at 400 degrees. Makes about 2 dozen.

Cheese Scalloped Carrot rings

Here is another recipe from the year 1967. I have not tried this recipe, as I do not favor cooked carrots.


Cheese Scalloped Carrot Rings
Mrs. R. E. Rice

12 carrots
1 onion,minced
1/4 cup butter
1/4 cup flour
1 teaspoon salt
1/4 teaspoon dry mustard
2 cups milk
1/4 teaspoon pepper
1/4 teaspoon celery salt
1/4 pound American Cheese, grated
3 cups buttered soft bread crumbs

Cook carrots, covered in 1-inch boiling water until just tender, drain. Gently cook onion in butter 2 or 3 minutes. Stir in flour, salt, mustard, and then milk. Cook, stirring until smooth. Add pepper and celery salt. Place a layer of carrots in casserole. Top with layer of cheese. Repeat this, ending with carrots. Pour sauce on top. Spread a layer of buttered crumbs on top and bake 30 to 40 minutes at 350 degrees.

Swedish Vegetable Soup with Klimp

This soup is really good and great on a cold night. I made this without the klimp, it is still goood.

Swedish Vegeetable Soup With Klimp
Mrs. Charles Mallinson

1 soup bone ( I used a ham hock)
2 teaspoons salt
1/4 teaspoon pepper
1 medium onion, finely chopped
2 quarts water
1 cup carrots, diced
1 cup parsnips, diced
1/2 cup celery, diced
1 1/2 cups potatoes, diced

Combine soup bone , cold water, salt, pepper and onion. Bring to a boil and simmer 1 hour. Add vegetables and simmer 45 minutes. Serve hot with klimp.

Klimp

1 1/2 cups milk
2 egg yolks
1 teaspoon sugar
dash salt
1 drop almond extract
parsley, chopped

Scald milk. Beat egg yolks slightly. Add very small amount of hot milk to egg yolks, stirring constantly. add to remaining milk. Add almond extract and salt. Pour into dish. Top with parsley and chill. Spoon over individual servings of soup.

Chow Mein

This recipe comes from the year 1967 from the Kansan`s Silver Spoon Cookbook. I am planning on putting all of the recipes from the paper that i have ,so check back often to see what is new with these recipes. I have a few of them from years gone by. I may also put recipes from the old workbasket magazines, as I have quite a few. I am trying these recipes out , for the most part, some I will not be trying as the ingredients I can not find or is too expensive, as we are all dealing with cutbacks.

Now here is the recipe and I have tried this one and it is sure good.

Chow Mein
Mrs. Gary Taylor

2 pounds round steak ( ok I used vension)
2 Tablespoons oil
1 samll onion, diced
1 can water chestnuts, drained
1 can bean sprouts, drained
2 stalks celery, cut in 4-inch pieces
1 bunch green onions, cut in 4-inch pieces
1 can mushrooms
1 1/2 teaspoon curry powder
1/2 cup soy sauce
2 cups water
2 beef bouillon cubes
1 teaspoon salt
2 Tablespoons cornstarch
2 Tablespoons water

Brown meat in fat and add sliced onions. When onions look tender, add water, bouillon cubes, salt and curry powder. Cover and simmer 1 1/2 hours. Stir in mixture of cornstarch and water. Then add soy sauce and stir. Add remaining ingredients and cover. Simmer about 20 minutes. Serve on Chines noodles or rice.

I served mine on rice and yummy good.

Lemon Gelatin Cake

This dessert recipe comes from the Kansan`s Silver Spoon Cookbook of 1967. It is very good and easy to make.


Lemon Gelatin Cake
Mrs. Sherm Price

1 box lemon cake mix
4 eggs
3/4 cup salad oil
1 teaspoon lemon extract
1 package lemon gelatin
1 cup boiling water

Pour boiling water over gelatin and set aside to cool. Mix together cake mix, salad oil, eggs and extract. Pour cooled gelatin in batter. Bake in 13 x 9-inch loaf pan for 35 minutes.

Icing
2 cups confectioners usgar
lemon juice

Combine ingredients until spreading consistency. After taking cake out of oven, prick with meat fork and spread icing over it while cake is hot.


This recipe is like the gelatin recipes of the past.

refrigerator rolls

This recipe comes from the year 1967 Silver Spoon Cook book put out by The Kansan newspaper. It does contain lard, but you know it is good, sometimes you just of to go for the fatten oils to make the bread taste soo good.


Refrigerator Rolls
Mrs. Genevieve Korona

1 cup boiling water
1 Tablespoon lard ( see it`s not that much)
1/4 cup sugar
1 teaspoon salt
1 cake yeast
1/4 cup water, luke warm
1 egg
4 cups flour

Pour water over lard, sugar and salt. Let cool to lukewarm. Dissolve yeast in warm water and add to lukewarm mixture. Add slightly beaten egg. Sift flour and mix well. Cover in greased bowl and put in refrigerator overnight. Pinch dough into golf ball size . Roll in hands and place in greased pan. Let rise until double in size. Brush with soft butter and bake for 20 minutes at 325 degrees.

Applesauce Gelatin Salad

This recipe comes the year 1967 out of the Kansan`s Silver Spoon Cookbook and is pretty good.

Applesauce Gelatin Salad
Mrs. Bernice Collins

1 cup applesauce
1 package lemon or lime gelatin
grated rind of 1/2 lemon
pinch of salt
1 bottle or 1 1/2 cups lemon-lime carbonated drink

Heat applesauce. Dissolve gelatin in applesauce. Add lemon juice and rind and salt. Combine and add lemon-lime drink. Refrigerate overnight.


It`s as simple as that!

Cheeslicious Soup

This recipe comes From the year 1967 Kansan`s Silver Spoon Cookbook.

Cheeslicious Soup
Mrs. F. N. Repiogle

1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/2 cup water, boiling
1/4 cup onion, finely diced
4 Tablespoons butter
2 Tablespoons instant blending flour
1 teaspoon salt
1/8 teaspoon paprika
3 cups milk
2 chicken bouillon cubes
1 1/2 cups water, hot
1 1/2 cup American cheese, grated
2 Tablespoons parsley

Cook celery and carrots in 1/2 cup boiling water until tender. Set aside. Cook onion in butter until onion is transparent. Add flour, salt and paprika. Blend. Gradually add milk, stirring constantly until smooth and thick. Add boulllion cubes dissolved in hot water. Add cooked vegetables with liquid in which they were cooked in. Stir in grated cheese. Heat just until cheese is melted. Top with minced parsley. Serve immediately. Serves 6.

Eggplant Casserole

I have not tried this, as of yet, but am thinking of trying when summer comes around, so I can get some fresh ingredients. This recipe comes from 1967 Silver Spoon Cookbook put out by The Kansan.

Eggplant Casserole
Mrs. C. O. Anderson

1 eggplant
1 cup bread stuffing
1 Tablespoons onion, grated
1 egg
1 cup milk
1 can mushroom soup

Peel and cube eggplant. Boil in salted water 6 minutes and drain. Combine with other ingredients and place in 12 x 8 x 2-inch baking dish. Cover with foil and place in refrigerator overnight.

Topping

1/2 cup stuffing ( bread)
1 cup cheeses, grated

Place on topping on eggplant mixture and bake for 30 minutes at 350 degrees.

Onion Snacks

This recipe is from the 1967 Kansan`s Silver Spoon cookbook

Onion Snacks

1/2 cup butter
2 1/2 Tablespoons onion soup mix
1 can buttermilk biscuits

Melt butter in skillet. Stir in onion soup mix. Separate biscuits. Cut each into fourths. Add biscuits to butter mixture. Cook on low heat 20 minutes, turning to brown evenly on both sides. Makes 40 snacks.

Turkey Chili casserole

Oh what to do with leftover Turkey.......Make a soup of same kind or a casserole.

This recipe comes from the back of a calender of 2008.

Turkey Chili Casserole

2 Tablespoon vegetable oil
2 onions, chopped ( I used one)2 stalks celery, chopped
2 cloves garlic, minced
1 Tablespoon chili powder
1 teaspoon crushed dried red peppers( I left this out)
1/4 cup all-purpose flour
1 can ( 19 oz) stewed tomatoes ( I used diced tomatoes)
4 cups cubed cooked turkey
2 cups boiled potatoes, cubed
1 can ( 14 oz) kidney beans, drained
1 can ( 14 oz ) sweetcorn niblets, drained
2 Tablespoon parsley

Over medium heat, cook onions and celery in oil until onions have softened. Add garlic and seasonings; cook and stir for 5 minutes. Add flour, blend well. Add stewed tomatoes and turkey; bring to a boil, stirring constantly. Add potaotes , kidney beans and sweet corn. Simmer, covered , gently for an hour, stirring occassionally. Season to taste and sprinkle with parsley just before serving. Serves 6 to 8.



I did not drain anything and it turned out good.

HAPPY THANKSGIVING

Happy Thanksgiving to one and all that visited this site.

L. P. N.`s bean soup

I do not know what the L. P. N. stand for , but this soup is good and simple to make.

L. P. N. `s Bean soup
Mrs. Joseph W. Ruzick

9 oz navy beans
5 quarts boiling water
2 quarts ham stock, ( I used beef broth)
3 oz tomato puree ( I used tomato paste)
1/2 teaspoon pepper
pinch of nutmeg
2 oz carrots ( used canned )
2 oz onions
2 oz ham scraps
1 Tablespoon flour
1 Tablespoon butter
salt to taste

Soak beans overnight. Combine with other ingredients and cook until beans are tender.

Clam Chowder

This recipe comes from 1967 Kansan`s Silver Spoon Cookbook of that year.

Clam Chowder
Mrs. Mary B. Mann

3 cups clams, copped
6 medium white potatoes, diced
5 cups water
6 Tablespoons fat, melted
1 medium onion, diced
1/3 cup rice
salt and pepper to taste

Combine clams, potatoes, water , fat and onion. Bring to boiling point. Add rice, salt and pepper. Cook until potatoes are done, about 30 minutes. ( Clams will become tough if overcooked).
If desired other vegetables , such as corn, carrots or tomatoes may be added.

Clam cheese Dip

This dip is very good. I tried it on crackers and yummy.

Clam Cheese Dip
Mrs. Mary B. Mann

1 7-oz can minced clams, drained
1 8-oz package cream cheese
1/4 cup clam liquid
2 teaspoons lemon juice
1 Tablespoon steak sauce
1/2 teaspoon garlic salt
1/4 teaspoon horseradish

Combine ingredients and blend well. Makes about 2 1/2 cups.

Pea Soup

This recipe did not appeal to me. I don`t really care for peas that much, except maybe in a salad, but I will post this for all those pea lovers out there.



Pea soup
Mrs. Leila M. Callaway

3 cups chicken stock
2 cups peas, cooked or canned
1 cup cold water
1/2 onion
1 cup milk
1/2 teaspoon salt
2 Tablespoon butter
pepper
celery salt

Put aside 1/3 of peas. Add remainder to water , stock and seasonings. Let simmer 30 minutes. Press thru sieve. Add butter and boil few minutes. Add milk and remaining peas, which have been heated. Serve hot , topped with whipped cream . Season with pepper and celery salt.

Hawaiian-Chinese Spare ribs

I have not tried thes either ,but I am sure they are good.

Hawaiian-Chinese Spare Ribs
Mrs. Henry E. Sorter

1/2 cup soy sauce
1/2 cup catsup
1/2 cup dry sherry ( I thought about replacing this with pineapple juice)
3/4 cup brown sugar
1 teaspoon salt
1 clove garlic, minced
1/2 inch piece ginger root, crushed or 1 teaspoons powdered ginger
spare ribs

Mix soy sauce, catsup, sherry, sugar, salt , garlic and ginger. Rub into ribs. Let ribs marinate 3 hours. Remove ribs and place on rack with shallow pan under it. Cover bottom of pan with 1/2-inch water. Bake 45 minutes at 350 degrees or until ribs are browned and tender. Baste with ,arinate and turn ribs frequently. Cut into individual ribs and serve with Chinese mustard or Chinese duk sauce. Serve 6 to 8.

shrimp artichoke appetizers

I have not tried these, as I don`t think I could find shallots in this area, it does sound good.
This comes from the 1967 Kansan`s Silver Spoon cookbook.


Shrimp Artichoke Appetizers
Mrs. Edia Shelton

1 can artichoke hearts
2 dozen medium shrimp, cooked and cleaned
1 egg yolk, beaten
1/2 cup olive oil
1/4 cup peanut oil
1/4 cup wine vinegar
2 Tablespoons prepared hot mustard
2 Tablespoons parsley, minced
2 Tablespoons chives, minced
1 Tablespoons shallots, minced

Combine all ingredients, except shrimp and artichoke hearts. Add these and marinatte 2 hours. Stir occasionally.

zach`s snax

This recipe is simple and is sure good. It comes from the Kansan`s Silver Spoon cookbook of 1967.

Zach`s snax
Mrs. Henry Zacharias

1 cup sour cream
1 cup American cheese or cheddar cheese spread, softened ( I used cheez whiz)
1/2 cup spanish olives, minced
1/2 teaspoon paprika
1/2 cup crisp bacon, crumbled

Combine all ingredients. Stir until smooth. Serve on party crackers or use as a dip.


This was a quote in this paper that I liked very much, I thought I would add it here.

RECIPE FOR HUSBANDS......TAKE YOUR WIFE OUT TO EAT AT LEAST ONCE A WEKK.

Potato soup

This recipe is ok, for potato soup, just as simple as can be to make. It comes from 1967 Kansan`s Silver Spoon cookbook

Potato soup
Mrs Betty Langston

6 medium potatoes
salt and pepper
1 stick margarine
1 large onion, chopped finely
1 -14 1/2-oz can evaporated milk

peel and cut potatoes into small pieces. add chopped onion, salt and enough water to cover. Boil until very tender. Add milk, margarine, salt and pepper to taste. Cook a few minutes longer, stirring frequently. Serves 5

turkey dinner...rolls

What is a turkey dinner without the bread. I usually cheap on this aspect of the meal and get brown and serve rolls, it is way easier than making them from scratch. In which I can`t seem to do just yet, oooohhhh the perfect roll , that looks just like the store bought. Ohhh how I love this modern convenience. With all of the other baking and cooking that is done, this makes it soo much handy and easy , just put in the oven while towards the end of all the cooking and baking at least 10 -15 minutes and wha-lol you have rolls for the feast of turkey.

I hope everyone out there in blogland has a wonderfulll Turkey day, this is a week in advance or rather 5 days in advance. And please don`t stuff yourselves, just the turkey, lol.

Turkey dinner...chocolate pie

Chocolate pie is always a staple here on the farm, I do kinda of cheat alittle , it`s not all homemade. My oldest daughter always request this pie for Thanksgiving and for Christmas.
This is how I make mine:

One pie crust, baked
1 package of instant chocolate pudding mix.

Just follow the directions on the box of the instant pudding mix to make a pie , pour into baked pie shell and let set, then serve with a dollop of whipped topping.

That is is , just as simple as can be and easy to make.

Turkey dinner.....Pumpkin pie

Ok, what is Thanksgiving dinner with out the desserts,hmmmm, and what is it without pumpkin pie, or pumpkin of some sort, say a bread or a pumpkin cream pie. This recipe is just the ordinary pumpkin pie, but it is sure to please.
I got this recipe from Betty Crockers cookbook. It has a recipe for both a 8-inch and a 9- inch pie, in which doesn`t make me any difference. I still use black metal pie pans. I will post both ingredients for both pies, either one will do when making the pie


Pumpkin pie

8-inch
pastry for 8-inch one crust pie ( can use store bought or make your own)
1 egg
1 1/4 cups canned pumpkin or cooked pumpkin
2/3 cup sugar
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/4 cup evaproated milk

9-inch
pastry for 9-inch one crust pie
2 eggs
1 can( 16 oz) pumpkin or 2 cups cooked pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 2/3 cup evaporated milk

Heat oven to 425 degrees. Prepare pastry. Beat egg (s) slightly with hand beater, beat in remaining ingredients. Place pastry -lined pie plate in on oven rack and pour in filling. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake until knife inserted in middle comes out clean, 8-inch pie 35 minutes longer, 9-inch pie 45 minutes longer; cool. Serve with whipped topping or whipped cream


This usually makes 2 pies for me ,so have two pie crusts

Sweet and Sour ribs

This recipe is from the Kansan`s Silver Spoon cookbook of 1967 and it is extremely good.

Sweet and sour Ribs
Mrs. Joe Glanville, jr

3 pounds spare ribs ( cut in half)
1 cup sugar
1/2 cup vinegar
1/2 cup water
2 Tablespoons pimentos, finely cut( I just used the whole little jar)
2 Tablespoons green pepper, finely chopped
1/4 teaspoon salt
2 teaspoon cornstarch
1 Tablespoon cold water
1/4 teaspoon paprika

Combine sugar, vinegar and water. Add salt and pimento and green pepper. Boil 5 minutes. Mix cornstarch in 1 Tablespoon cold water and to boiling mixture, stirring constantly. Reduce heat and simmer until sauce thickens. Let cool. Strain and add paprika. Stir thoroughly. Place ribs in shallow pan and cover with sauce and marinade 24 to 48 hours in refrigerator. Remove from sauce and broil 15 minutes at 450 degrees. Serves 8. Additional sweet and sour sauce may be served with ribs as a dip.



These are extremely yummmmmy

turkey dinner...broccoli and califlower salad

You can`t have a turkey dinner without some form of salad. Here is my mom`s recipe for broccoli and califlower salad, since she once made it, it is expected at all our dinners.

get a bunch of broccoli and a head of califlower, clean and cut up. Take a few celery stalks and slice them up. Put in bowl and add ranch salad dressing and toss, then it is yummmy gooood.

turkey dinner....sweet potatoes

Sweet potatoes are always on the table during Thanksgiving and Christmas. We use the canned variety with a little additons that we put on it.

Open two to three cans of sweet potatoes or yams
Put them in a baking dish, sprinkle with some brown sugar and bake. Towards the last of baking time , add marshmallows, either the big ones or the little ones, it doesn`t matter. Sweet potatoes usually bake for about 30 minutes in a moderate oven...350 degrees.

I have made whipped sweet potatoes, but my family and I prefer the ones with the marshmallows on top.

Crab meat Cocktail

I have not tried this, but it sounds good. This recipe comes from the Kansan`s Silver Spoon Cookbook of 1967

Crab meat Cocktail
Mrs. Joe Glanville, jr.

1 package frozen crab legs ( these are hard to find in my area)
1 cup celery, cut in 1/2 -inch chunks
1/4 head lettuce, finely chopped
1 tomato , cut in pieces
1/2 cup catsup
1 1/2 teaspoon prepared horseradish

Boil crab legs according to package directions ( 5 to 10 minutes in shrimp spice). Remove from liquid and cool. Remove meat from shells and cut in 1/2-inch cubes. Place on bed of lettuce in bottom of ice chiller. Add crab meat, celery, tomato and a bit more lettuce. Serve with 2 Tablespoons sauce made from catsup and horseradish.

Thanksgiving dinner....corn

Around here we eat alot of corn, not green beans. We do eat green beans from time to time, but corn is the number 1 and green beans is somewhere below that. Its not that we don`t like green beans, but that we favor corn.

This is how I fix my corn; a couple of cans of corn drained , then put in saucepan along with a stick of butter, or margarine. Heat till the butter or margarine is melted. That`s it ,simple as can be.

Cranberry Bread.. turkey dinner

This recipe is excellent with butter or just plain.. It comes from the Kansan`s Silver Spoon cookbook of 1967. This would be good for just any occasion, not just around the holidays. Though a person might not find all the ingredients except around the holidays, ( Thanksgiving and Christmas)

Cranberry Bread
Mrs E. A. O`Donovan

2 cups flour, sifted
3/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup shortening
3/4 cup orange juice ( I squeeze my own)
1 Tablespoon orange rind, grated
2 eggs, well beaten
1 cup cranberries, coarsely chopped
1 cup green glace cherries, chopped

Sift flour, sugar, bakiing powder, soda, and salt together. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice, and rind with well beaten eggs. Pour at once into dry ingredients, mixing until dampened. Dust Chopped cranberries and cherries with 1 Tablespoon flour. Carefully fold into batter. Spoon into well-greased 1 1/2 quart casserole or loaf pan. Bake 1 hour at 350 degrees. Cool before removing from pan. Ice with confectioners sugar icing or serve with butter,

Or just eat the way it is.

Turkey dinner.....cranberries..Cranberry salad

Usually we here on the farm just get a can of cranberries, usually the jellied kind. My dad liked Cranberries, so we always put them out for Thanksgiving and for Christmas, the can variety. I am gonna post two different recipes for cranberries, which one might show up this year for Thanksgiving. Here goes the first one; cranberry Salad ,which is from the Kansan`s Silver Spoon cookbook of 1967.


Cranberry Salad
Mrs. Retha Sappington

1 pound cranberries, ground ( I used the canned variety ,whole berry)
2 cups sugar
1 medium can pineapple, crushed
4 cups miniature marshmallows
1 cup nutmeats, chopped , ( I used walnuts)
1 pint whipping cream, whipped

Combine sugar, pineapple, marshmallows and nutmeats. Let stand overnight. Fold in whipped cream abnd cranberries. Let set for 4 hours before serving.

fruit and cream cheese sandwiches

This is very good and from the Kansan`s Silver Spoon cookbook of 1967

Fruit and Cream cheese Sandwiches
Mrs. Henry Workman

1 3-oz package cream cheese ( on this I cheaped alittle , I use the cream cheese spread)
2 Tablespoons fruit jam or marmalade ( I used homemade blackberry jelly)
sugar to taste ( I didnot add sugar)

Soften cream cheese until smooth. Blend in jam or marmalade. Add sugar to taste. Spread on toast quarters or crackers. Makes 1 /4 cup.


This can be used for just regular old toast, just toast bread and butter , then add this cream cheese and jam ,then yummmy

Turkey dinner...mashed potatoes and gravy

Thanksgiving dinner isn`t dinner unless mashed potatoes are on the menu. Of course, I consider mashed potatoes a comfort food, I guess just a country girl here.
Ok on to the recipe;

peeling and cut up about 6-8 potaotes, I usually use white potatoes
Water to cover them
dash of salt

Boil potatoes until tender, then mash ,I usually use an electric mixer for this, add butter, salt and milk to taste. I start off by using about half a couple of tablespoons of margarine and about little of milk and I adjust to taste and how creamy I like my potatoes.

What is mashed potatoes without gravy, in which I have had , but I prefer to have gravy with them. I usually use the package of brown gravy or turkey gravy and follow the package directions, of course you can add broth from the boiled turkey neck, along with the some bits of turkey from neck ,instead of the water. You can make the gravy by boiling the neck to make a broth and then drain . Then take the broth and add a little flour to make a gravy with then proceed until gravy is the consistency you like and heat to warm thruout.

Turkey Dinner...Dressing

Now it is time for the next recipe for turkey dinner, here in the US it is for Thanksgiving as well as Christmas. This recipe I have had for a few years. Everyone in the family likes it, even my dad liked better then my mom`s. Of course my dad has gone to his heavenly rewards. I still make this dressing for Thanksgiving and Christmas.

So here it goes;

Stuffing

1/2 cup butter
1 cup chopped celery ( I really don`t measure this)
1 cup chopped onion ( I don`t measure this either)
1 1/2 teaspoon sage ( I used to measure this but no more, I just put in what I think)
1 teaspoon thyme
8 cups bread cubes ( I usually get the package kind , along with the herbs)
1 ( 10 1/2-oz ) Turkey gravy ( I have used the turkey gravy mix as well as the canned turkey gravy, whatever is the cheapest)
1/2 cup chopped parsley

Melt butter in oven. Add onions, celery, sage and thyme. Saute until tender. Add bread cubes, gravy and parsley. Use low heat 2 minutes.
Use to stuff a 12- 16 pound turkey, as I said it is better to put dressing in another dish instead of in the turkey. Make sure the Baking dish is buttered really well. Then dot with butter and bake in oven to heat through at about 350 degrees. I usually put in the oven while the sweet potatoes are cooking. This is good even after the second day, if their is any leftover


I have tried it with homemade cubes, but I am not so good at making them, so I use the package kind with added herbs

Turkey dinner..how I fix the turkey....

This is how I fix my turkey here at the farm. Yes, It is a store-bought turkey. I start by defrosting the turkey, I usually take the turkey out about sunday or monday to make sure it is good and thawed. I put it in the frig to thaw out , not out in the open.
The day of cooking the turkey usually Thanksgiving ( we have ham for christmas). I rinse off the turkey and calculate how much time to cook the turkey in the Showtime Rotisserie, which is on the side of the rotisserie. We usually cook about a 10 pounder for it. i think my Showtime rotisserie was a great investment.. Anyway . I injected with melted butter, sometimes I sprinkle with salt and pepper and sometimes lemon pepper or sometimes just the melted margarine. I put it in the rotisserie and basted with the melted butter every so often, I would say about every hour or 30 minutes. The white meat is always so moist. I do not put my dressing in the turkey, as I cook in the oven in a separate dish.
In the past I have baked the turkey in the oven using the old method of putting it in the paper bag and basting it every hour, or putting alumin foil over and basting it every hour. I soooo love the doing the Rotisserie method , it is so much easier.

Oh yea, an another hint.. make sure you remove the neck, sometimes it is in a paper bag .

I have in the past take the neck and other things I rim off the turkey and boiled them in water with some salt and pepper. I used this broth to put in the gravy mix instead of water along with some of the meat that is taken off the neck. I also use sometime the broth to put in my dressing as well.


This is how I fix my turkey. Other recipes from my turkey dinner are to follow. Each day I will try and add a recipe on this blog until we get to thanksgiving for the big dinner.

Ham Roll-ups

This recipe is good and from The Kansan`s 1967 Silver Spoon Cookbook


Ham Roll-ups
Mrs. Larry E. Franklin

6 slices ham, sliced thin ( I used deli type ham)
24 olives
1 apcakge cream cheese

Cut each ham slice in 4 strips about 1 1/2 -inches wide. Spread whipped cream cheese on each strip. Place olive on cheese and roll up. Place toothpick in each and serve.

corn chowder

This recipe is very good and is from 1967


Corn Chowder
Mrs. Robert Allison

1/4 cup onion, chopped
1/2 cup green pepper, chopped
2 Tablespoons butter or margarine
1/2 cup flour
1 teaspoon salt
dash red pepper
1 cup boiling water
1 3/4 cup corn ( I used 1 can of corn drained)
3 cups milk

Cook onion and green pepper over low heat in butter or margarine for 5 minutes. Add flour, salt and red pepper. Stir to blend well. Add water slowly, then add corn and cook until thickened, stirring frequently. Blend in milk and heat. Makes 5 servings.

Party Cheese Balls

This recipe I have not tried yet , but it sounds so good.

Party Cheese Balls
Mrs. Robert Allison

1 8-oz package cream cheese
6 5-oz jars bleu cheese spread ( I don`t think I could find this around here)
2 teaspoon worcestershire sauce
2 teaspoon onion juice
1 cup pecans, chopped

Have cheese at room temperture. cut processed cheese into small cubes. Add cheese spread and mix in mixer until there are no lumps. Blend in sauce and juice. Divide mixture into 2 equal parts and chill in refrigerator. Remove and shape into 2 balls and roll in chopped pecans. Wrap in waxed paper and chill thoroughly. This recipe may be divided in half to make 1 ball.

Potato Soup

This soup is gooood and very tasty. I sooooo love this soup.


Potato Soup
Mrs. Bonnie Rowland

2 cups potatoes, diced
2 onions, minced
celery leaves from 2 stalks celery
2 1/2 cups boiling water
4 teaspoons butter or margarine
3 1/2 teaspoon flour
2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 teaspoon parsley

Cook potatoes, celery and onion in boiling water until tender. Melt butter , add flour and stir until smooth. Add seasonings and milk. Mash vegetables and add to sauce.

Then yummmmmy.

shrimp appetizer

I think I forgot to say how many recipes are in this section of the Kansan`s Silver Spoon Cookbook. Their is 37 recipes in the appetizer and soup section.

Ok On to the recipes;
I have not tried this recipe, but it sure sounds good.

Shrimp Appetizer
Mrs. John O. Fife

1 cup shrimp, cooked
2 Tablespoons lemon juice
2 Tablespoons catsup
2 Tablespoon mayonnaise
dash tabasco
dash salt
dash pepper
1 Tablespoon chives, chopped

Put all ingredients into a blender and blend until smooth, about 45 secods. Serve on toast or as a dip. Sardines or lobster may be substituted for shrimp.

Crab Meat Bacon Rolls

Here is another good party food to make. These are real simple to make and are real good.


Crab Meat Bacon Rolls
Mrs Mary Frances Spalding

1/2 cup tomato juice
1 egg, well beaten
1 cup bread crumbs, dry
1/8 teaspoon salt
dash pepper
1/2 teaspoon parsley, chopped
1/2 teaspoon celery leaves, chopped
1 6 1/2-oz can crab meat, flaked
12 slices bacon, cut in half

Mix tomato juice and egg. Add crumbs, seasonings, parsley, celery leaves and crab meat. Mix thoroughly. Roll into finger lengths. Wrap each roll with 1/2 slice bacon and fasten with toothpick. Broil, turning frequently to brown evenly. Makes 2 dozen rolls.


Then yum, yum

Blue Cheese Balls

This is a good party recipe for you to try at your next party. These are very good.


Blue Cheese Balls
Mrs. Mary Frances Spalding

2 - 3-oz pacakges cream cheese...( ok I used a 8-oz package)
1/2 pound blue cheese ( I used 5-oz)
2 Tablespoon oin, finely chopped
1 Tablespoon celery, finely chopped
dash cayenne pepper ( I used ground red pepper)
1/2 cup mayonnaise or salad dressing
2 cups walnuts, finely chopped

Blend cheese. Add celery, onion, cayenne pepper and salad dressing. Form into balls and roll in nuts. Chill.



Simple recipe and easy to make

sumptious shrimp sauce

We don`t eat that much shrimp here, so I have not tried this either. I am sure it is good.
Maybe I might try it for some holiday while watching football.

Sumptious Shrimp Sauce
Mrs. Paul Grimsley

6 Tablespoons olive oil
1 Tablespoon paprika
2 Tablespoon vinegar
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 heart celery, finely chopped
4 Tablespoons horseradish mustard
1/2 medium white onion, finely chopped
1 teaspoon parsley, finely chopped

Mix ingredients well and chill thoroughly.

Dry bean or pea soup

Ok , I did not make this one ,but it sounds good. Would be good with a pan of cornbread on a very cold day.

Dry Bean or Pea soup
Mrs. John o. Fife

2/3 cup dry beans or peas
1 1/2 quarts water, cold
ham bone
1 small onion, chopped
few stalks celery and leaves
1 Tablespoon flour
salt and pepper to taste

Cover beans or peas in half the water. Soak overnight, or boil gently for 2 minutes and let stand 1 hour. Add rest of water, ham bone, celery and onion. simmer until beans or peas are tender. Remove bone. Put soup thru a sieve or food press. Cut meat off bone into pieces. Add to soup. Stir in flour with a small amount of water. Cook soup until thickened and hot. Season. Makes 4 servings.

Brunch Broil

Lazy morning treat. Spread toasted and buttered split English Muffins generously with canned deviled ham. Top with drained pineapple slices and run under broiler until pineapple is lightly browned. Serve with a dallop of sour cream

Hot Crab meat Deluxe

I have not tried this recipe, but is sounds so good.

Hot Crab Meat Deluxe
Dorothy Bettenbrock

1 8-oz package cream cheese
1 6-12-oz can crab meat
2 Tablespoons onion, finely chopped
1 Tablespoon milk
1/2 teaspoon horseradish, cramy
1/4 teaspoon salt
dash pepper
1/3 cup almonds

Combine all ingredients, except almonds and mix until well blended. Spoon mixture into baking dish and bake 15 minutes at 375 degrees.



* I suppose to sprinkle the almonds after baking when ready to serve.

Pickle puffs

I have not tried this recipe, but I am sure it is good. We are now in the appetizers and soup section of the Kansan`s Silver Spoon cookbook of 1967.

Pickle Puffs
Mrs. E. D. Kuntz

1/4 cup butter
1 cup sharp cheddar cheese, grated
1/2 cup pastry flour
1/4 teaspoon salt
1/2 teaspoon paprika
24 small pieces of various pickles ( stuffed olives, sweet pickles, onions, dills)

Blend cheese with butter. Add flour, salt and paprika, mix well. Place dough on waxed paper and form into a 6-inch roll. Dry pickles on absorbant paper. Slice roll into 1/4-inch slices to make 24. Wrap a slice of dough around each pickle, covering it completely. Arrange on ungreased baking sheet and keep refrigerated until ready to use. Bake 10 to 12 minutes at 400 degrees. Serve hot. May be frozen.


* word of advice seen in a cartoon in this paper of recipes; The way to a man`s heart isn`t thru the cash registar of a swank restaurant

quick fact about rhubarb

Rhubarb is actually an herb, but is considered a member of the vegetable family and is as a fruit.

This was posted in the Kansan`s Silver Spoon Cookbook of 1967

Orange Puffs

This recipe is the last of convinence food section from 1967. So the next recipe will be from another section of the Kansan`s Silver Spoon Cookbook of 1967.
This paper was torn at this recipe, but I will put down what I have.


Orange Puffs
Mrs. R. L. Shelton

2 Tablespoon butter
1/3 cup orange juice
1/2 cup sugar
2 teaspoons orange rind, grated
1 can biscuits

Melt margarine and combine with orange juice, sugar and orange rind to make a sauce. Put 1 Tablespoon of sauce in each of 10 deep muffin cups. Push finger thru each biscuit to make a hole. Place one biscuit in each cup. Bake ? minutes at 450 degrees. I would say bake until it looks done , probably about 10- 15 minutes.

Quick Cherry Cobbler

I know this recipe is a repeat from 1967, but it is in the Convinience foods section. It is good. So here it goes again.....

Quick Cherry Cobbler
Mrs. Bernice Collins

1 1-pound 6-oz can cherry pie filling
1 1-pound 3-oz package white cake mix
1/2 cup butter or margarine, cut into thin slices

Pour cherry pie filling into 9 x 9-inch baking pan and spread evenly. Sprinkle dry cake mix evenly over filling. Cover dry cake mix with butter slices. Bake 1 hour at 350 degrees. Serve with ice cream.

Creole Spaghetti

I did not try this, I really don`t care for canned spaghetti. I sure it is good.

Creole Spaghetti
Mrs. George Ponick

3/4 cup canned mushrooms, drained
1/2 cup green pepper, chopped
2 Tablespoons onion, finely chopped
2 Tablespoon butter
1 15-oz can spaghetti in tomato sauce with cheese

Combine ingredients and heat.

Hello Dollies

This is so good and rich.

Hello Dollies
Mrs. Cahrles P. Becker 111

1 cup graham cracker crumbs
1/2 stick margarine
1 can angel flake coconut
1 large ( 12-oz ) package chocolate chips
1 cup pecans
1 can sweetened condensed milk

Melt margarine in 9 x 12-inch pan in oven. Sprinkle with crumbs. Add chocolate chips, then coconut, then pecans in layers. Cover with sweetened condensed milk. Bake 25 to 30 minutes at 350 degrees. Do not over bake

Hot Beef and Vegetable pie

I have not tried recipe. It comes from 1967.

Hot Beef and vegetable Pie
Mrs. Joe Glanville,Jr.

1/4 cup cooking oil
1 package dried beef
2 rounded Tablespoons flour
3 cups milk
1 package frozen carrots and peas
1 can biscuits ( 10 per can)---( I think they are talking about whomp`em biscuits)

Tear dried beef into small pieces and brown lightly in cooking oil. Use large iron skillet. Add flour and m,ilk to make a gravy. Stir constantly over medium heat. Add frozen peas and carrots and cook for 5 minutes. Remove from heat and top gravy with canned biscuits. Bake 8 to 10 minutes at 475 degrees. Serve immediately. Serves 4.

Orange Pecan Dressing

Yes, I know it is somewhat a little early for this recipe ,but Thanksgiving and Christmas is around the corner. It is time to start finding and trying out some new recipes for those times.
This recipe comes from 1967. It is goood.


Orange Pecan Dressing
Mrs. Henry Workman

2- 8-oz packges of prepared stuffing mix
butter
1 cup celery with leaves, chopped
1/2 cup onion, chopped
frozen orange juice, prepared
water
1 cup pecans, coarsely chopped
1/4 cup parsley, chopped

Heat butter as called for on stuffing package. Add celery and onion. Cook until tender, but not brown. Using 1/2 water and 1/2 orange juice, add enough liquid to obtain desired moistness. Bring to a boil. Add stuffing mix ,pecans and parsley. Toss lightly to mix well. cover and cook over low heat 15 to 20 minutes.



Ok, I did not measure my parsley, as I used dry.

my chili recipe

This is my very own chili recipe, usually how I make my chili, unless I am trying out a new recipe. This is a crockpot recipe.

Chili

2 can of red kidney beans or 2 cans of chili beans
1 onion, chopped
2 cans of diced tomatoes ( don`t matter what kind, it could be chili ready tomatoes)
1-3 pounds of ground beef, browned and drained
chili seasoning packet ( don`t matter what brand)

Combine all ingredients in crockpot and cook a full 8 hours and then it is yuuuuummmmmm gooooooood. This chili is usually thick.


Note: sometimes I used the summer`s tomatoes that I had put in the freezer after I had peeled and chopped them up.

Asparagus in blankets

Ok I did not try this, I don`t really care for asparagus.

Asparagus in Blankets
Mrs. Henry Workman

1 package frozen asparagus spears
2 cups biscuit mix
2 Tablespoon butter
1 2 1/2-oz jar of dried beef
1 can cheese soup

Cook asparagus in boiling salted water. Prepare biscuit mix according to directions on package for rolled biscuits. Divide in half. Roll in 2 12-inch circles.Brush with melted butter. Cut each circle into 6 wedges. Divide asparagus and dried beef into 12 portions and place crosswise on wide end of biscuit wedges. Roll dough starting at wide end to form crescent. Place on greased baking sheet. Bake 10 minutes at 350 degrees. Serve with cheese sauce made by slowly heating undiluted cheese soup.

Quick Fruit Cobbler

Ok I know this recipe is probably a repeat ,but it is again posted in the convinence foods section on 1967 Kansan`s Silver Spoon Cookbook.
So here it goes again.

Quick Fruit Cobbler
Mrs. Ralph Bogard

1 No. 3 1/2 can fruit pie filling
1/2 box white or yellow cake mix
1 stick margarine

Pour pie filling into deep pie plate. Sprinkle cake mix over fruit and top with thin slices of margarine. Bake at 350 degrees until top is golden brown.

hamburger upside down bake

This recipe is good.

Hamburger Upside down Bake
Mrs. Charlie Mallinson

1 1/2 pounds ground beef
2 Tablespoons instant minced onion
1/2 teaspoon chili powder
1 teaspoon salt
1/2 cup tomato paste
1 15-oz can corn and pimiento ( I couldn`t find this ,so i got can of corn and got some pimientos)
1 package cornbread mix
1 8-oz can tomat osauce

Brown meat and onion in oven proof skillet. Add chili powder, salt and tomato paste. Push meat mixture around edge of skillet. Add corn in center. Prepare cornbread according to package directions., But do not bake. Pour cornbread mixture over meat and corn ,spreading evenly. Bake 25 minutes at 375 degrees. Let stand 5 minutes, then turn out of hot serving plates. Heat tomato sauce and serve over meat and cornbread.

Rocky Road Chiffon Pie

I soooo wanted to try this recipe, but I could not find one of the ingredients.

Rocky Road Chiffon Pie
Mrs. Edia Shelton

1 package chocolate Ciffon pie filling mix ( this is what I couldn`t find)
1 cup milk, scalded
1/4 cup sugar
1 cup miniature marshmallows
1/2 cup chopped pecans
1 baked 8 or 9-inch pie shell

Place mix in deep bowl. Add hot milk, mixing well. Beat at highest mixer speed until filling stands in peaks. Add sugar slowly while beating. Beat 1 minute longer. Fold in marshmallows and pecans. Spoon into pie shell. Chill about 2 hours. Whipped cream may be added if desired.

Lima Beans in wine sauce

I have not tried this recipe as well, I am not crazy about lima beans.

Lima Beans in Wine Sauce
Mrs. Henry E. Sorter

2 packages frozen lima beans
1/2 cup sour cream
3/4 cup dry white wine
1/4 cup pimientos, minced
2 Tablespoon parsley, minced

Cook lima beans 1/2 minutes less then package directions. Drain well. Mix together sour cream, wine and pepper. Add to beans with pimientos. Cook over low heat 5 minutes, but do not let boil. Add seasoning to taste. Sprinkle with parsley and serve. Serves 4 to 6.


Ok , I know the recipe calls for pepper and it is not in the ingredient list, just add enough pepper for seasoning.

Quickie Creole

This recipe calls for shrimp, which is expensive in this area and we are watching our pennies, so I have not try this as of yet. Maybe the economy will get better and I can try it here in my kitchen.

Quickie Creole
Mrs. Mary B. Mann

2 pound shrimp, cleaned
2 cans spaghetti sauce

Cook shrimp in sauce until tender, about 10 minutes. Serve over fluffy rice. Serves 5 to 6.

Baked Beans

It is the season to start fixing these , fall is here and Thanksgiving and Christmas is around the corner. I don`t mean that you can`t have baked beans all year long. But I consider this a comfort food, that is good with Turkey or ham or chicken, mmmmmmgoood.


Baked Beans
Mrs. Wiley Morris

1 16-oz can pork and beans
2 Tablespoon brown sugar
1/2 teaspoon dry mustard
1/4 cup catsup
1/4 teaspoon ginger
2 slices bacon, cut into small pieces

Combine ingredients. Cover and bake 30 minutes. Uncover and bake 15 minutes longer.

Quick Pot Meatloaf

I have tried this recipe as well and it is ok.This recipe comes from 1967. I think I prefer the loaf meatloaf.

Quick Pot Meatloaf
Mrs. Ralph Bogard

1 pound ground beef
1 medium onion, chopped
1 cup tomatoes, stewed or canned
seasoning
3 to 4 bread slices and pieces and heels , may be old

Stew ground beef and onion together, covered until done. Stir occasionally. Add seasoning and tomatoes. Cook until tomatoes are done or until mixture has stewed for a few minutes. Break up bread slices into stew until broth is abosrbed, cooking all the time. Remove from fire and serve. Pot Meatloaf may also be stirred into left-over navy beans instead of tomatoes.

Dump Dessert

This recipe I have made several times over. It is in the 1967 Kansan`s Silver Spoon Cookbook. I have made it with different fruits such as apples. I know this as Dump Cake


Dump Dessert
Mrs. Wiley Morris

1 large can pineapple chunk, undrained
1 can cherry pie mix
1 package yellow or white cake mix
1 stick margarine

Into baking dish dump pineapple, cherry pie mix and cake mix. Dot top with margarine. Bake 1 hour at 350 degrees. Let cool. Serve with scopp of ice cream topped with cherry.

Banana Nut Cake

This recipe is soooo good. It also comes from 1967 Kansan`s Silver Spoon Cookbook.

Banana Nut Cake
Mrs. Bill Smith

1 package white cake mix ( 1 pound 2 1/2-oz size)
2 eggs
1/2 cup water
1 cup bananas, mashed

Combine all ingredients. Beat thoroughly until smooth, about 5 minutes. Turn into greased and floured 9-inch layer pans. Bake 25 to 30 minutes at 350 degrees.

Icicng
1/2 cup butter or margarine
1 Tablespoon vegetable shortening
4 cups confectioners sugar
1/4 cup cream milk
1 cup nutmeats, ground

Cream together butter, shortening and sugar until smooth. Stir in milk. Frost cake. Sprinkle top and sides with nutmeats.

Fudge Ripple Cup Cake

I did not try this as I could not find one ingredient. Did you know their is no dry frosting mix anymore in the stores, at least not here. I sooo wanted to try this one.

Fudge Ripple Cup cakes
Mr. Bill Smith

1 package yellow cake mix ( 1 pound 3-oz size)
1 1/2 cup water
2 eggs
1 package butter cream fudge frosting ( 12 1/4-oz size)
3 Tablespoon butter or margarine
3 Tablespoons lukewarm water

Combine cake mix, water and eggs. Prepare according to package directions. Spoon batter into cupcake liners, filling each liner 1/4 full with batter. Measure cup of dry frosting mix. Sprinkle over batter in each cup. Pour in remaining batter, filling each cup slightly more then 1/2 full. Bake 20 minutes at 350 degrees . Add butter and water to remaining frosting mix. Blend until smooth and creamy. Frost cooled cup cakes. Makes 30 to 36 cup cakes.

Cherry Kuchen

This is very good and from 1967 Kansan`s Silver Spoon Cookbook.

Cherry Kuchen
Mrs. Sondra Rader

1 package dry white cake mix
1/4 pound butter or margarine ( I added 1 1/2 stick)
1 1-pound can cherry pie filling
1 carton ( 1 pint) dairy sour cream
1/4 cup sugar
1 egg, beaten

Crumble dry cake mix and butter together until mixture looks like coarse corn meal. Pat mixture onto greased 13 x 9 x 2-inch pan. Bake 15 minutes at 350 degrees. Cool. Spread pie filling over cake. Mix sour cream, sugar and beaten egg together and mix well. Spread over cherry filling. Bake 30 minutes at 350 degrees. Serves 12.

Angel Food Refrigerator Dessert

This recipe is good and simple to make.

Angel Food Cake Refrigerator dessert
Mrs. Sondra Rater

1 small angel food cake
2 packages lemon gelatin
1 No. 2 Can crushed pineappe
1 pint whipping cream or 2 packages whipped dessert topping

Drain juice from pineapple and add enogh water to make 3 cups. Bring to a boil and dissolve gelatin in it. Let set until thickened. Whip it and fold in pineappple. Whip cream or topping and fold in gelatin mixture. Break cake into bite-size pieces and place half in mold or 9 x 12-inch pan. Pour half gelatin over cake. Add remaining cake and gelatin in layers. Chill overnight.

Tuna Boat Croquettes

I made these but I did not fancy them up like recipe calls for, they were very good.

Tuna Boat Croquettes
Helen L. Beach

2 cups rice, cooked and cooled
1 can flaked tuna
1 6 1/2-oz can tuna ,flaked
2 teaspoons parsley, minced
1 teaspoon soy sauce
2 Tablespoons fresh lemon juice
1 egg, separated
2 Tablespoon water
1/2 cup dry bread crumbs
oil for frying
lemon wedges

Combine rice, tuna, parsley, soy sauce, lemon juice and egg yolk. Form into a boat-shaped croquette. Add water to egg white and beat slightly. Dip croquettes into mixture. Drain and coat with dry bread crumbs. Let coating dry for a few minutes. Fry in deep oil for 2 1/2 minutes at 375 degrees or until golden brown. Arrange lemon wedges as sails on boats. Use two wedges on each boat.

Dream Dessert

What can I say about this dessert ,but yummy, and easy to fix as well.

Dream Dessert
Bonnie Danley

1 package whipped dessert topping
1 can fruit cocktail

Whip dessert topping as directed on package. Drain juice from cocktail. Mix fruit into creamed mixture. Keep cool until ready to serve.


I added mini marshmallows to this, could add other fruit as well.

Seafood Dinner

Ok this is very good, like a tuna casserole.yummy/ This recipe comes from you guessed it 1967 Kansan`s Silver Spoon cookbook.

Seafood dinner
Mrs. H. L. Spencer

1 box macaroni and cheese
1/2 cup shredded cheese
1/2 cup onion, chopped
1/2 cup pimiento, chopped, (I just used 1 little jar.)
1 small can tuna , salmon or crab meat ( I used Tuna)
1 small can peas ( I used frozen, which I like better)

Cook macaroni and cheese as directed on package. Add remaining ingredients. Bake in casserole 15 to 20 minutes at 350 degrees.

Hacienda Dinner

I did not try this either, I don`t much care for chicken-a-la-king ,especiality the canned verison.
This recipe comes from 1967 Kansan`s Silver Spoon Cookbook

Hacienda Dinner
Mrs. H. L. Spencer

1 10 1/2-oz can chicken-a-la-king
1/3 cup milk
1 cup noodles, cooked
1/4 cup cheese, shredded

Mix chicken ,milk and noodles. Pour into casserole. Top with shredded cheese. Bake 20 minutes at 375 degrees.

Tomato Soup

I did not make this as I did not think I could find the gumbo File powder here, which I do not know what that is.
This recipe comes from 1967 Kansan`s Silver Spoon cookbook.

Tomato soup
Mrs Rose Humphrey

1 can tomato soup
1 teaspoon gumbo file powder
1 cup milk

Combine all ingredients and heat. Do not boil.

No-Bake Fruit Pie

This recipe comes from 1967 Kansan`s Silver Spoon Cookbook.

No-Bake Fruit Pie
Mrs. Rose Humphrey

10 to 12 ginger snaps or other plain cookies ( I used Vanilla Wafers)
1/4 cup margarine, melted
1 box coconut pudding mix
1 can tropical fruit salad
dessert topping or ice cream ( I used Dessert topping)

Blend cookies in blender to make an 8-inch pie crust. Add melted butter or margarine and spread on pie plate. Cook pudding as directed. Add fruit salad to pudiing and pour into crust. Serve with desssert topping or ice cream.


This is very good.

Fried Dinner Rolls or Doughnuts

Ok , We have tried this recipe without having this recipe, except we added canned frosting and put on top.Oh yea, this recipe comes from 1967 and out of the Kansan`s Silver Spoon Cookbook.


Fried Dinner Rolls or Doughnuts
Mrs. Harry Zachariah

1 tube canned biscuits ( better known as whopped biscuits)
1 pan deep fat heated to 350 degrees. ( or use a deeep fat fryer)
1/2 cup sugar
1 teaspoon cinnamon

Fry biscuits for about 2 1/2 minutes on one side. Turn and fry 1 minute on the other side. Drain and serve as hot roll with main coarse.

For doughnut, cut out center. Fry as rolls and dust with mixture of cinnamon and sugar while still warm.

Strawberry Cake

Let`s try this again. I accidentally push the enter button after putting the title of this recipe. This recipe is from the Kansan`s Silver Spoon Cookbook of 1967
It is good , but 2 ladies contributed this recipe, I guess that shows how fast recipes get around.

Strawberry Cake
Mrs. Charles P. Becker lll
Mrs. Donald Garrison

1 package white cake mix
1/2 cup water
4 eggs, beaten
3 Tablespoon flour
1/2 cup salad oil
1 pacakge strawberry gelatin
1/2 cup frozen strawberries, thawed

Combine cake mix with water. Beat in eggs, one at a time. Add flour, salad oil and gelatin. When well blended, fold in strawberries. Pour batter into 3 greased 9-inch cake pans. Bake 25 to 30 minutes at 350 degrees. Do not overcook. Remove from pans and let cool before icing.


Icing

1/4 pound margarine ( 1 stick)
3/4 to 1 pound confectioners sugar
1/2 cup frozen strawberries, thawed
1 teaspoon vanilla

Cream margarine, sugar, strawberries and vanilla. Chill in refrigerator before serving.



Ok I did not frost this cake, it was good anyway.

Spicy Nut Bars

This recipe is from 1967 Silver Spoon Cookbook.It is very good,moist.

Spicy Nut Bars
Mrs. Dorene Booth

1 package honey spice or butter brittle cake mix ( I could not find either one so I used Butter Pecan)
1/4 cup water
2 eggs
1/4 cup margarine, soft
1/4 cup sugar, packed ( Ok I got confused on this one , the only sugar that I know that packs is brown sugar, so that is what I used)
1/4 cup nutmeats ( I omitted this)
1/4 cup raisins or dates, chopped ( I used raisins, I don`t like dates.)
1 package butter icing mix ( This was another I could not find, I didn`t put any icing on)

Combine cake mix, water, eggs and sugar. Mix thoroughly. Blend in nutmeats and raisins. Spread batter on greased and floured 15 x 10 x 1-inch jelly pan. Bake 20 to 25 minutes at 375 degrees. Prepare icing as directed on package. Spread cake with icing while hot. Chocolate cake mix may also be used with this recipe. Use Use either caramel, white or chocolate butter icing mix.


Like I said this cake is good without icing.

Pudding Cake

This recipe is gooooood. I made it using chocolate instead. It is from 1967 Kansan.

Pudding Cake
Mrs. Anna Herod

1 box yellow cake mix ( used Chocolate)
1 package butterscotch pudding ( used chocolate)
1 6-oz butterscotch morsels ( I used chocolate)
1 egg
1 heaping Tablespoon salad dressing
1 teaspoon vanilla
Nutmeats ( I used Walnuts)

Cook pudding as directed on package. Add salad dressing and cool slightly. Add egg and vanilla. Beat at medium speed for 2 minutes. Add cake mix and beat for 4 minutes. Pour into greased and floured 13 x 9 x 2-inch cake pan. Place morsels and nutmeats on top of dough. Bake 35 to 40 minutes at 350 degrees and hmmmmmmmmmmmmmmm mmmmmmmmmmmmmmm

Cabbage Casserole

I did not try this, I don`t like cooked cabbage that much. This recipe is from 1967.

Cabbage Casserole
Mrs. Don Combs

1 medium onion, chopped
2 Tablespoons butter
1/2 pound ground beef
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon garlic salt
6 cups shredded cabbage
1 10 1/2-oz can condensed tomato soup

Melt butter. Add onion, ground beef, salt and pepper and brown. Spread half of the cabbage in a 2-quart baking dish and spread meat mixture over this. Sprinkle with Worcestershire sauce and garlic salt over meat mixture. Cover with rest of cabbage and pour tomato soup over all. Cover and bake 1 hour at 350 degrees. Serves 6.

Skillet Potatoes

This recipe is very good and easy to make. I added a can of mushrooms to it.This recipe is from 1967.

Skillet Potatoes
Mrs. Leila M. Callaway

4 cups thinly slice potatoes
1 can mushroom soup
2/3 cup milk
2/3 cup onions, minced ( ok I chopped)
1/2 teaspoon salt
pepper
paprika

Rub softened butter on inside of cold skillet. Combine soup, milk , onions, salt and dash of pepper. Pour half of soup over potatoes. Add remaining potatoes; then remaining soup mixture. Dot with butter and sprinkle with paprika. Cover and cook 40 minutes or until potatoes are done.

Beefy Spaghetti

This recipe I have tried and is delicious. It is from 1967.

Beefy Spaghetti
Mrs. Leila Mae Callaway

3 Tablespoons butter or margarine
1 cup cooked beef, diced ( I used ground beef)
1/4 cup celery, diced
1/4 cup onion, chopped
1 15 1/4-oz can Italian spaghetti

Melt butter or margarine. Add meat, celery and onion. Cook over medium heat until meat is browned and vegetables are tender. Stir in spaghetti and heat thoroughly, stirring occassionally. Serves 2.

Spinach and beets

Ok I know that spinach is good for you, but this recipe didn`t sound that good to me. It is from 1967 Kansan`s Silver Spoon Cookbook. I like both spinach and beets ,but not together.


Spinach and beets
Mrs. A. J. Hill

2 10-oz packages of chopped frozen spinach
1 8-oz can sliced beets
1 package of cheese sauce mix ( coulndn`t find this anyway)
2 Tablespoons vinegar
1 stick margarine or butter

Bring beets to boiling point. Drain well and add 1/3 stick of butter, pinch of salt and dash of pepper. Add vinegar. Place in casserole. Cook spinach according to pach=kage directions. Drain well. Add 2/3 stick of butter. Place on top of beets. Make cheese sauce according to package directions. When smooth, pour over other vegetables. Bake until heated thorughly at 300 degrees.

quick cherry cobbler

This recipe comes from 1967 and is good. I did not measure my butter, I just cut it up and put on. This recipe is like the dump cake.

Quick Fruit Cake
Mrs. Robert Patterson

1 1-pound 6-oz can cherry pie filling
1 1-pound 2-oz package white cake mix
1/2 cup butter, thinly sliced

Put pie filling into 9 x 9 x 2-inch baking pan and spread evenly. Sprinkle with dry cake mix evenly over filling. Cover cake mix with butter slices. Bake 1 hour at 350 degrees. Serves 8.

Quickie Fruit Cake

This recipe is from 1967 and is goooooooood, the way I made it.

Quickie Fruit Cake
Mrs. Gary W. Jones

1 white cake mix
1 teaspoon mayonnaise
1 can cherries or other canned fruit ( I used Crushed pineapple)

Prepare cake mix as directed on package, adding 1 teapoon mayonnaise for moistness. When baked, remove from oven and pour canned fruit over top. Return to oven and bake at 250 to 300 degrees until fruit is hot. Serve with ice cream or whipped cream.

Macaroni Surprise

This recipe is from 1967 as well, and is very good.

Macaroni Surprise
Mrs. James Carnes

1 package macaroni dinner
1 teaspoon salt
1/4 cup margarine
1/4 cup milk
3 slices cheddar cheese ( I used American)
5 slices tomato ( I used canned diced tomatoes)
1 small onion, sliced
1 cup leftover ham ( I used spam, it`s ham right,lol)

Prepare macaroni as directed , using salt, margarine, milk and grated cheese. Put 1/3 macaroni in buttered casserole. Then ad tomato slices and 1/2 the onions. Add 1/3 more of macaroni, then the ham and the remainer of onions. Cover with remainder of macaroni. Place cheddar cheese slices on top. Bake at 350 degrees until cheese on top is melted.

peach butter,...tuna bake

I have been busy in the kitchen. It is almost the end of peach season. I made some peach butter ; 5 -half -pints and 1 pint.

Next I made Tuna Bake, which is a recipe from 1967 Silver Spoon Cookbook ,that the Kansan put out in that year.

Tuna Bake
Mrs. Earl Hedstrom

1 package macaroni and cheese, cooked
3 Tablespoon butter, soft ( I used margarine)
1 cup tomatoes ( I used yellow tomatoes)
1/2 cup milk
2 Tablespoons onion, minced
1 egg
1 can tuna ,drained
2 Tablespoons parsley, snipped or dried
1/4 teaspoon salt
2 Tablespoons corn flakes crumbs

Add all ingredients to cooked macaroni and cheese. Place in 1-quart casserole and bake 35 minutes at 350 degrees.

This recipe is pretty easy to make and doesn`t take no time in preparation. The macaroni and cheese probably could from left-overs.This is good for left-over for the next night as well.

Hamburger Upside -down cornbread

This recipe is very good as well.It is from 1967. I did add my own verison of this by adding yellow sweet pepper.

Hamburger Upside-Down Cornbread
Mrs. Ben Hellman

2 Tablespoon margarine
1/2 cup onion, finely chopped
1 pound ground beef
1 teaspoon chili powder
1 teaspoon salt
1 6-oz can tomato paste
1 Tablespoon flour
1 package corn muffin mix ( 7-oz)
1 Tablespoon parsely

Saute` onion in margarine about 5 minutes. Add beef, breaking it up with fork and stirring until browned. Add chili powder, salt and tomato paste. Simmer 5 minutes. Mix flour and 1 Tablespoon water until smooth. Add to hamburger. Cook and stir about 3 minutes or until thickened. Spread evenly over bottom of 9 x 9-inch pan. Prepare corn muffin mix as directed on box. Spread evenly over hot ground beef. Bake 20 minutes. Invert on warm plate and sprinkle with parsley. Serves 4.





* I did drain hamburger.
* We are halfway thru this section.

Lemonade Cookies

This recipe is very good, brings back memories of ice cold lemonade. This recipe is from 1967.

Lemonade Cookies
Mrs Elmer Dollard

1 cup butter or margarine
1 cup sugar
2 eggs, beaten until fluffy
1/2 cup frozen lemonade, thawed
3 cups flour
1 teaspoon soda

Cream butter and sugar. Add eggs and lemonade alternately with flour that has been sifted with soda. Drop by teaspoonfuls 2 inches apart on ungreased baking sheet. Bake 8 minutes at 400 degrees. Brush hot cookies with remaining lemonade and sprinkle with sugar. Makes 4 dozen small cookies.

Legal Rhubarb Cobbler

This recipe is from 1967. I have tried this recipe.



Legal Rhubarb Cobbler
Mrs. Marilyn Merrick

6 cup rhubarb, cut in 2-inch pieces ( I used frozen)
1 1/2 cups sugar
1/4 cup flour ,sifted
1 1/4 teaspoon cinnamon
1/4 cup water ( I omitted this)
1 cup package biscuit muix ( I did add another cup )
1 Tablespoon sugar
1/4 teaspoon cinnamon
1 Tablespoon margarine
1/2 cup milk

Mix rhubarb with 1 1/2 cups sugar, flour, 1 1/4 teaspoon cinnamon. Turn into greased 12 x 8 x 2-inch baking dish. Add water. Combine biscuit mix, 1 Tablespoon sugar, 1/4 teaspoon cinnamon, butter and milk. Mix until dough is soft. Roll out on floured board. Cut into 1/2-inch strips. Lay 3 strips lenthwise of dish on top of rhubarb, then 4 crosswise. Bake 30 minutes at 425 degrees; then cover with foil and bake 10 minutes longer. Serve with ice cream.



* the other cup of bisquick needed to added because dough was a little wet.

Beef Macaroni Casserole

This recipe is from 1967.I did try this recipe and I would suggest to cook the macaroni, or rather any type you use. I used the spiril noodle. The pasta needs to be cooked to al dente, not totally soft and ready to eat.


Beef Macaroni Casserole
Mrs. Larry E. Franklin

1 7-oz package elbow macaroni, Cooked a little
1 egg, well beaten
1 cup milk
1 Tablespoon parsley, minced
1 can cream of chicken soup
1 pound ground beef
1 medium onion, chopped
2 Tablespoons butter ( I omitted this)
1 8-oz can tomato sauce
1/2 pound American cheese, sliced

Place macaroni in shallow baking dish. Mix egg, milk, parsley and soup until blended. Pour over macaroni. Cook beef and onion in butter, about 5 minutes, stirring frequently. Add tomato sauce. Spoon over macaroni. Top with cheese slices. Bake 20 minutes at 350 degrees.


* I baked it for 30 minutes.

Meat Birds

This recipe is from 1967 before all of the health effects of MSG came out. I did not try this recipe. In which if MSG effects you , can leave it out.

Meat Birds
Mrs. Lloyd L. McCullough

1 pound veal or pork steak
flour
salt
pepper
1 medium onion
1 clove garlic
4 Tablespoons shortening
6 sprigs parsley
3 cups rye bread crumbs
1 egg
1 can ( 10 1/2-oz) consomme`
1/2 teaspoon monosoduim glumamate
1/2 teaspoon caraway seeds

Pound meat until thin and flat; then cut eight uniform pieces about 4 x 6-inches. Coat meat with flour, sprinkle with salt and pepper. Make stuffing as follows; chop onion and garlic finely and brown slightly in 2 Tablespoons shortening. Remove from fat and mix with chopped parsely, bread crumbs, slightly beaten egg, 1/2 can consomme`, msg and caraway seeds. Mix well. Put a heaping Tablespoon stuffing on each center of meat. Bring meat sides together over stuffing and fasten with toothpick. Heat remaining 2 Tablespoons fat in skillet already used and brown bird on all sides. Pour remaining consomme` over birds. Cover and cook over low heat about 30 minutes. Serves 4.

Onion Gravy

This recipe sure sounds good and is from 1967.

Onion Gravy
Mrs. Gary W. Jones

1/4 cup flour
1/4 cup shortening
1/4 cup packaged onion soup, dry
2 1/2 cups milk

Combine shortening and flour and stir over low heat. Add onion soup mix and stir well. Add milk and stir until thickened.

Raisin Muffins

Raisin Muffins
Mrs. John O. Fife

1 1/2 cups pancake mix
1/3 cup sugar
1/2 cup raisins ( I used golded )
3/4 cup milk
1 egg
2 Tablespoons vegetable oil
cinnamon-sugar mixture

Combine pancake mix, sugar, and raisins. Add milk, beaten egg and oil.Stir only until dry ingredients are moisten. Fill 12 greased muffin tins 2/3 full. Sprinkle with cinnamon -sugar mixture. Bake 15 to 18 minutes at 425 degrees.


* I made about 10 muffins.

Chopped Apple Cake

This is very good cake and from 1967.


Chopped Apple Cake
Mrs. Oran Chilton

2 cups sugar
2/3 cup butter or shortening ( I used margarine)
3 eggs
1 1/2 teaspoons soda
3 cups sifted flour
1 cup nutmeats, chopped
2 cups raw apples, chopped
1 cups golden raisins, cooked and chopped( I just put them in like they was)
1 cup strong black coffee, cold
1 teaspoon nutmeg
1teaspoon cinnamon
1 teaspoon cloves
1 teaspoon allspice

Cream sugar nad shortening. Add eggs and cream. Sift flour, soda, and spices together. Add sifted mixture alternately with cold coffee. Stir in raisins, nutmeats and chopped apples. Bake in 9 x 12-inch loaf pan 1 hour at 350 degrees. Loaf pan may be used. Top with favorite icing or sprinkle with chopped nutmeats. One cups of candied fruit may be added before baking.

* I did not frost mine, it sure is good.

Prune Plum Cake

Ok I know I do not want to try this one,I don`t like prunes, yuck, But I know some people do , so if you try this let me know how it turns out.This recipe is from 1967. Thought it will keep you regular, lol

Prune Plum Cake
Mrs. C. O. Anderson

1 1/2 pounds prune plums ( is there any other kind)
pastry for 2-crust pie
2 Tablespoons lemon juice
1 1/2 cups sugar
2 Tablespoons tapicoa

Pit plums and cut in half, then cut each half into 3 pieces. Combine lemon juice, sugar and tapicoa. Mix with plums and pour into pie crust. Top with crust. Bake 20 minutes at 425 degrees. Lower heat to 350 degrees and bake 25 minutes. Serves 6


* ok it don`t use prune,just plums ,it might be ok thoug I really don`t care for plums that well.

Cooked Icing

I have tried this recipe and it is goood. This recipe comes from 1967

Cooked Icing

7 Tablespoon flour
1 cup milk
1 cup sugar
2 sticks butter
2 Tablespoons milk
1 teaspoon vanilla

Cook flour and 1 cup milk in top of double boiler until consistency of mashed potatoes. Cover and cool. Combine sugar, butter ,2 Tablespoon milk and vanilla, then flour mixture. Beat for 15 minutes and frost warm cake.

quick scallop potatoes

This recipe is very good and easy to make. It comes from 1967 Kansan`s Silver Spoon Cookbook.


Quick Scallop Potatoes
Mrs. Larry E. Franklin

5 baked potatoes, large
1 can cheddar cheese soup ( I didn`t realize Campbell had this is 1967)
salt and pepper

Slice potatoes in baking dish .Add soup and salt and pepper. Bake 30 minutes at 350 degrees.

peach jelly

I have been busy in the kitchen today and yesterday. I made peach jelly, yummy.My first batch did not jelly as I would like, so redid ,I used 4 cups of peach juice instead, so I figured that was that reason why it didn`t jell ,so the next batch I used 3 cups of juice and it worked. I canned about 5 -half pints and 9 -pints of peach jelly. I used seconds from Uncle Rooster`s orchard. I also have my jellies there now as well.I would like to know if any was sold, since friday when I took them over there

Hamburger and Rice Casserole

This recipe is from 1967 Silver Spoon cookbook that the newspaper The Kansan put out back in that year. I have tried this recipe and it is very good, even after be heated up in the microwave the second night. It was gone the second night, the chickens didn`t get any, lol.

Hamburger and Rice Casserole
Mrs. Robert Lipp

1 1/2 pound ground beef
1 onion
1 1/2 cup rice, cooked
1/2 can mushroom soup ( I used the whole can)
1 can of chicken noodle soup
1/4 teaspoon salt
1 Tablespoon shortening

Place shortening in skillet and add ground beef which has been broken into small pieces. Sear, but do not brown ( ok ,I browned)Cut onions into very small pieces and add to ground beef. Cook slowly for 15 minutes. Add rest of ingredients and mix well. Pour into greased baking dish and bake for 25 minutes at 350 degrees.


* I bake mine longer then 25 minutes , of course I baked in the toaster oven, I didn`t want to heat the whole house up.

Busy Lady Cheese and Tuna Casserole

This recipe is from 1967 and if you like casseroles with alot of tomato taste this is for you.

Busy Lady Cheese and Tuna Casserole
Mrs. Mary Frances Spalding

2 can biscuits
1 pound can ( 2 cups) cut green beans, drained
2 7-oz cans tuna, drained and flaked
3 Tablespoons flour
8 oz ( 2 cups) cheddar cheese, shredded
1 3 1/2 -oz can french fried onions
4 cans condensed tomato soup
1 cup milk
4 drops hot pepper sauce
parsley flakes

In 2 1/2 quart casserole, layer beans, tuna, 1 Tablespoon flour and cheese. Reserve 1/2 cup onions. Sprinkle with remainder of cheese. Combine soup, remaining flour, milk and hot pepper sauce. Pour over onions. Bake for 10 minutes at 400 degrees. Place biscuits around edge of casserole. Bake 15 to 20 minutes or until golden brown. During last 2 minutes of baking, sprinkle reserved onions in center of casserole and parsley on biscuits. Serves 6.

Sausage Biscuit wrap-ups

This recipe comes from 1967 Kansan Silver Spoon Cookbook

Sausage Biscuit Wrap-ups
Mrs. John O. Fife

1 8-oz package sausage links
1 8-oz package biscuits
2 Tablespoons milk
sesame seeds
poppy seeds
dill weed

Heat sausage links in oven 3 minutes at 400 degrees. Drain on absorbant paper. Separate biscuits and roll into oblong shapes, 1 x 4 inches, roll each biscuit around sausage, letting tip of sausage show at end . Place on ungreased cookie sheet. Brush with milk. Sprinkle with one of the seeds or dill weed. Bake 8 to 10 minutes at 400 degrees. The wrapped sausage may be placed on baking sheet, covered with foil and refrigerated 5 to 7 hours before baking.

jellies ...so far this year

I have been canning jelly like crazy, different varieties. This is a list of varieties and the amount not included the ones I have sold.

Root Beer
6 -8oz ( jelly jars)
3 pints

P. Cola
8 -8oz

Blackberry ( got second place in douglas county fair)
5 -8 oz
1 pint

Peach ( got first place at douglas county fair)
5 -8 oz
1 pint

Plum ( got first place at douglas county fair)
5- 8 oz
1 pint

Green pepper
4- 8oz

Jalepeno
8- 8oz
pints 0

Pineapple -jalepeno
5- 8 oz
1 pint

Rhubarb-orange slice jams
4 pints


in the process of making orange jelly

award winning

I entered the local fair with 3 different varieties of my jellies ,blackberry, plum, peach and thought why not take the squash in as well, so I did enter the yellow squash and the zucchini. The jelly won. The blackberry took second place and the plum and peach took first along with the yellow squash. I used two different kinds of plums, red and black to make the jelly and used the typical Ball recipe for making of the jellies.
I canned some zucchini/squash marmalade today 4 half-pints and 2 pints.

German Sugar cookies

This recipe is from the Kansan`s silver sppon cookbook of 1967


German Sugar cookie
Mrs. George Jenkins

1/2 pound butter or margarine
1 1/2 cups sugar
3 egg yolks
1 Tablespoon vanilla
1 teaspoon soda
2 1/2 cups flour

Cream shortening and sugar .Add vanilla and egg yolks and cream. Add flour and soda. Mix well. Make into small balls. Dip one side in sugar. Place onto ungreased cookie sheet. Bake 8 to 10 minutes at 350 degrees. Makes 6 dozen.

Marshmallow Nut Pie

This recipe is from the Kansan Silver Spoon cookbook of 1967 in dessert section

Marshmallow Nut pie
Mrs. Herbert Lipp

18 marshmallow
4 chocolate almond candy bars, 1 1/2 oz size
1/2 cup milk
1 cup whipping cream, whipped

Melt marshmallow, candy bars and milk in top of double boiler. Cool. Add whipped cream to mixture. Pour into baked pastry shell.
Pie Crust
1 1/2 cups flour
1/2 cup shortening
1/4 cup water
1/2 teaspoon salt

Sift flour and salt together. Add shortening, mix slightly and add water until mixture holds together. Roll out on floured board to desired size. Makes two single crusts. Turn under half inch of crust and crimp edges. Prick bottom of unfilled shells with a fork before baking for 15 minutes at 450 degrees.

butternet pound cake

Well i have been so busy as not to put recipes from the Kansan`s silver spoon cookbook of 1967 . I have canning jellies as noted in previous post. I have made 1 batch of plum and 1 batch of peach jelly. so now here is the recipe

Butternut pound cake
Mrs. Oren Chilton

2 cups sugar
3 cups flour, sifted
1/2 cup shortening
2 stciks of butter
1 cup milk
4 eggs
2 Tablespoons butter flavoring

Cream shortening and butter until fluffy. Add egg one at a time, beating after each addition. Add flour and milk alternately in 3 parts. Add flavoring. Grease and flour angel tube pan. Start in cold oven and cook 2 hours at 325 degrees. Cool on cake rack.

jelly

I have been in a jelly making mood, I soo love to make jelly. I have made so far 2 batches of root beer , 2 batches of blackberry,1 batch of jalepeno,1 batch of green pepper,1 batch of pineapple jalepeno which is good with tortilla chips yum.,1 batch of pepsi cola jelly.I have sold about 3 jars of root beer, 3 jars of jalepeno and 3 jars of blackberry. Every one that tries the jelly buys a jar. mmmmm goood
I have been busy picking blackberries, the wild kind, my tame just are not old enough to pick enough to make jelly maybe a handfull of them.

overnight slaw

This recipe is from 1967 Kansan Silver Spoon Cookbook. I added other ingredients to this recipe and have not tried it yet. I added yellow squash and zucchini, shredded as well as carrots shredded.

Overnight Slaw
Mrs. Jim Stewart

1 medium head cabbage, finely shredded
2 medium onions, finely chopped
3/4 cup sugar
Stir sugar into cabbage and onions.

DRESSING
1 teaspoon celery seed
1 teaspoon sugar
1 1/2 teaspoons dry mustard
1 cup white vinegar
1 cup salad oil

Combine all ingredients and bring to a boil. Simmer 2 minutes. Pour over cabbage, but do not stir. Place in refrigerator for overnight.

whats for dinner.....

Tonight we are having roast pork with carrots ,potatoes, onions and overnight slaw, in which I would consider it all-day slaw. Recipe will appear later and maybe biscuits...yum,yum.

Potato chips

Last year on the way back from our many St Louis trips we made, we came across some ketchep flavored chips,along with baby back rib flavoered, I think it was in Mountain Grove, Mo Walmart, needless to say we looked in our local Walmart and they didn`t have any. A couple of weeks ago went to neighborhood Walmart and low and behold their was Ketchup and baby back ribs flavored chips and they sold out fast, it was a promotional item, so no more.

Hamburger-franks pot

I have not tried this recipe, it has cooked cabbage in it, hence I don`t like cooked cabbage, Yuk! If anybody out tries this recipe , can post on how they liked.
This recipe is from 1967.


Hamburger-Franks Pot
Mrs. Ben Hellman

2 Tablespoons margarine
1 pound ground beef
1 pound frankfurthers, sliced
1 onion, sliced
1 box frozen whole green beans
2 cups cabbage, sliced
1/2 cup catsup
2 teaspoons salt

Brown beef in margarine, breaking it up with fork. Add franks and brown lightly. Cover with onions, beans and cabbage. Combine 1/2 cup water with catsup and salt. Pour over other ingredients, making sure cabbage is thoroughly covered with liquid. Cover and simmer 30 minutes.

Crazy Meatloaf

This recipe is from 1967 Silver Spoon Cookbook ( Kansas newspaper)

CrazyMeatloaf
Mrs. Gary W. Jones

1 pound ground beef
2 whole crackers, broken
2 slices bread, crumbled
1 egg
salt and pepper
1/4 cup taco sauce (I didn`t have ,so I added chili sauce to replace it)
1/4 cup tomato soup( I used Tomato basil soup)
4 slices of bacon

Mix all ingredients in bowl. Form into loaf in pan lined with aluminum foil. top with bacon. Put in oven and bake 40 minutes at 400 degrees. Remove grease from around meatloaf occasionally.

I also added a little ground vension with it. Yummy.

Crazy Cake

I decided to have a crazy day. I made this along with Crazy meatloaf. This cake is very chocolate.

Crazy Cake
Mrs. Oren Chilton

3 cups flour
2 cups sugar
1/4 cup plus 1 Tablespoon cocoa
1 teaspoon salt
1/2 cup plus 2 Tablespoons oil
2 Tablespoons vinegar ( I think this is the crazy part)
2 teaspoon vanilla
2 cups cold water

Sift dry ingredients together. Add remaining ingredients and bake 45 minutes at 350 degrees.

I did not frost this cake, it didn`t need it.

Bacon Cheese Bubble Loaf

This recipe is from The Kansan newspaper Silver Spoon Cookbook of 1967

Bacon Cheese Bubble Loaf
Mrs. Mary Frances Spalding

2 can biscuits
1/2 pound bacon, cooked and chopped
1/4 cup parmesan cheese, grated
1/4 cup green peppers, chopped
1/4 cup onion, chopped
1/3 cup butter or margarine

Combine bacon, cheese, green pepper and onion in large bowl. Cut biscuits into quarters. Dip biscuits pieces into melted butter or margarine and drop in bacon mixture. Stir until well blended. Turn into greased 9 x 5x 3-inch pan. Bake 30 to 35 minutes at 400 degrees. Loosen edges. Cool 3 minutes before removing from pan. Serve warm with creamed or scrambled eggs.

This recipe is very good.

Dinner Rolls

This recipe is very good and from 1967 Kansas`s Cookbook


Dinner Rolls
Janice Felix
1 package yeast
1/4 cup lukewarm water
1 heaping teaspoon sugar
5 cups flour
1 heaping Tablespoon shortening
1/4 cup sugar
1 Tablespoon salt
1 1/4 cup water

Dissolve yeast in 1/4 cup water with 1 heaping teaspoon sugar, L:et set 15 minutes. Mix together flour, shortening, 1/4 cup suage and salt. Add 1 1/2 cup water then add yeast mixture. Mix well and set in warm place and cover. Let rise until double. Knead down and let rise again. Knead down and form into rolls of desired size. Let rise. Bake 20 minutes at 350 degrees. Time may vary depending on size of rolls.

potato soup

This recipe is yummy and from 1967



Potato Soup
Mrs .Andy Lewis

1/2 cup butter or margarine
1/2 cup onion, minced
1 Tablespoon salt
4 cups raw potaotes, cubed
1 1/2 cups water
2 cups milk, hot
1 egg yolk, slightly beaten
1/2 cup cold milk or half and half
pinch cayenne pepper
1/8 teaspoon pepper
2 Tablespoons parlsey, chopped

Melt butter over low heat. Add onion and cook until soft, but not browned. Add salt and potaotes and water. Cover and cook over moderate heat, stirring occasionally, until potatoes are tender, about 30 minutes. Stir in hot milk. Combine egg yolk and cold milk. Gradually add to hot soup, stirring constantly. Add cayenne pepper and pepper. Garnish with parsley. Serves 6 to 8.

Hamburger Cassoulet

1967 recipe

Hamburger Cassoulet
Mrs. Ben Heilman

1 pound ground beef
2 teaspoons garlic juice
1 teaspoon parsley flakes
1/4 teaspoon marjoram
1/4 teaspoon basil
1/4 teaspoon onion salt
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg
2 beef bouillon cubes
1 can tomatoes ( No. 303 can)
1 bay leaf
2 Tablespoons rice, uncooked
1 egg, slightly beaten

Mix ground beef, garlic juice, parsely flakes , marjoram, basil, onion salt, salt ,pepper and egg. Shape into 32 balls and dredge in flour. Combine bouillon cubes, 4 cups water, tomatoes and bay leaf. Add meatballs and rice. Cover and simmer 45 minutes. Just before serving, stir in slightly beaten egg.

Meatloaf with vegetables

Recipe is from 1967 main dish section

Meatloaf With vegetables
Mrs. Howard H. Miller

2 pounds ground beef
1 can vegetable soup
1 egg
1/2 cup bread crumbs
1 Tablespoon mustard
1/4 teaspoon pepper
1 Tablespoon catsup
1 Tablespoon worcestershire sauce
1 teaspoon salt
1 chopped onion

Combine all ingredients and shape into a loaf. Bake 1 hour at 350 degrees. Serves 8 to 10.

Strawberry Cake

Strawberry Cake
Dorothy Bettnbrock

1 package white cake mix
1 package strawberry gelatin
1/2 cup water
3 Tablespoon flour
4 eggs
1 cup cooking oil
1/2 10-oz box frozen strawberries
Mix all ingredients about 4 minutes, using moderate speed on mixer. Bake in 3 8-inch greased layer cake pans for 30 minutes at 350 degrees.
Frosting
1 box confectioners sugar
1 stick margarine
1/2 box frozen strawberries
Mix all ingredients thoroughly.


Hint. I would crush the berries in food processor or a blender, so their is no big chucks of strawberries or would probably be good using fresh berries as well.Another hint make sure you have all ingredients , I forgot to pick up confectioners sugar ,I though I had enough ..needless to say we are eating this cake without frosting.. it is still good.

yummy Yam Bake

Yummy Yam Bake
Mrs. Charles Mallinson

1 5-oz package instant sweet potato flakes
1 10-oz package frozen cranberry-orange relish, thawed
1/2 cup brown sugar
1/4 cup syrup
1/4 cup butter, melted
1/2 teaspoon cinnamon
minature marshmallows
Prepare sweet potatoes according to package directions. Place half the potatoes in buttered casserol. Mix together brown sugar, butter, cinnamon and syrup. Spread half over potatoes. Cover with relish. Bake 15 minutes at 350 degrees. Sprinkle with marshmallows over top and return to oven for about 5 minutes or until marshmallos are golden.


I have not tried this recipe as well. I cannot find instant sweet potato flakes.

Blueberry Torte Dessert

Blueberry Torte Dessert
Mrs. Charles Goebel
Crust
16 graham crackers, finely rolled
1/2 cup butter, melted
1/2 cup sugar
combine all ingredients and press into bottom of 8 x 10-inch pan
filling
1 large package cream cheese
2 eggs, beaten
1 can blueberry pie mix
1/2 cup sugar
whip cream cheese. Add eggs, then sugar. Beat well and pour into crust. Bake 20 minutes at 350 degrees. Remove from oven and cool. When cool, pour pie mix over cheese mixture and chill. Serve with ice cream or whipped cream.


I have not tried this ,but it sounds good.

Fruit Cocktail Cake

This recipe is from 1967 as well. I have tried this recipe and it is very good.

Fruit Cocktail Cake
Mrs. Howard H. Miller

1 can fruit cocktail, undrained ( No. 303 size)
2 eggs, beaten
2 cups flour
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 cup brown sugar
1/2 cup black walnuts

Add eggs to fruit cocktail. Sift flour, sugar, salt and baking powder. Add to fruit cocktail mixture. Pour into greased baking pan and sprinkle brown sugar and black walnuts over top. Bake 40 minutes at 350 degrees.
Topping
1 small can evaporated milk
1 stick margarine
1 cup sugar
1 cup coconut
1/2 teaspoon vanilla

Combine all ingredients and boil 2 minutes. Put on top of hot cake and broil until coconut browns.

Peanut Butter Crunch Kisses

This recipe comes 1967 Kansan`s Silver Spoon Cook book
That`s right I am putting all the recipe from the Cookbook on here.

Peanut Butter Crunch Kisses
Mrs. Rose Humprey

1 cup peanut butter
1 cup sugar
2 egg whites
1 teaspoon vanilla
Blend all ingredients and drop by teaspoonfulls on greased cookie sheet. Bake 10 minutes at 350 degrees.

Graham Cracker Muffins

This recipe was so good in 1967 ,that the recipe was repeated in the Kansan`s Silver Spoon cookbook

Graham Cracker Muffins
Mrs. Mildred Peters

2 cups graham crackers, ground
1 teaspoon salt
1/4 cup sugar
3/4 teaspoon soda
3/4 cup milk
1 egg, well beaten

Mix dry ingredients by hand about 1 minutes. Then with electric mixer, blend in milk and beaten egg at high speed for 2 minutes. Pour into well buttered muffin tins. Bake 15 to 20 minutes at 375 to 400 degrees.

Glazed Quick Apple Bread

This recipe did not win in 1967 Kansan`s Silver Spoon Cookbook. I think it should of.


Glazed Quick Apple Bread
Mrs .Sondra Rater

1/2 cup shortening
1 cup sugar
1 teaspoon vanilla2 eggs
2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 Tablespoon milk
1 cup unpared apples, finely chopped
3/4 cup nutmeats
1 teaspoon cinnamon

Cream shortening with sugar and vanilla until light and fluffy. Add eggs and beat well. Sift flour with baking powder, cinnamon and salt. Add milk, apples, nutmeats and dry ingredients. Stir only until flour is dampened. Pour batter into oiled loaf pan. Bake 50 to 60 minutes at 350 degrees. Cool. Remove bread from pan and pour glaze over it, letting drip down sides. Allow this glaze to set, then wrap tightly.
GLAZE
1/2 cup confectioners sugar
2 Tablespoons butter or margarine, melted
1 Tablespoon water
1/2 teaspoon cinnamon

Combine all ingredients and mix well. Pour over bread allowing to drip down sides.

Orange Salad

This recipe came from 1967 and from the section, salads and vegetables.

Orange Salad
Mrs. Edwin D. Shott

1 large chuck or crushed pineapple
2 can mandarin oranges
1/2 package marshmallows
1/2 package orange gelatin
1/2 pint whipping cream
2 egg yolks
1 Tablespoon flour
1/2 cup sugar
juice from pineapple and oranges

Combine egg yolks, flour, sugar, and juices.Cook, stirring constantly until mixture thickens.Add gelatin and cool.Pour over drained fruit and marshmallows. Whip cream and stir into mixture. Refrigetate. Serves 10 to 12.
If firmer salad is desired, add other 1/2 box gelatin.

low calorie salad

This recipe is for those dieters out there. This recipe also came from 1967....they had dieters in that year too, I guess. This recipe is from the Salads and vegetables section.


Low Calorie Salad
Mrs. Edwin D. Shott

2 boxes orange gelatin
1 can mandarin oranges, drained
3 bananas
1 1/2 cups orange sherbet

Dissolve gelatin in 2 cups hot water. Add juice from oranges and 1/2 cup cold water. Stir in sherbet and when set add fruit.


I have not tried this recipe.I am not a big fan of sherbet.

Purree Exotique

I have not tried this recipe but came from 1967

Purree Exotique
Mrs. Lloyd McCullough

1 can condensed pea soup
1 can Condensed tomato soup
1 teaspoon instant beef flavored soup mix or 1 bouillon cube
1 Tablespoon Cheddar cheese spread
dash nutmeg

Combine soups and 2 cans of water. Cook and stir until smooth. Add instant soup mix or bouillon cube. Just before serving , add cheddar cheese spread and combine thoroughly. Sprinkle each serving with nutmeg.

Oxtail soup

I told you their would be a recipe like this here. I don`t know where you can get an oxtail but here is a recipe for it. This recipe came from 1967 Kansan paper

Oxtail Soup
Mrs. Leilia M. Callaway

1 oxtail
2 quarts cold water
1/2 cup onion,minced
1/2 cup carrots, diced
1/2 cup carrots, diced
1/4 cup turnips
1/4 cup celery, shredded
1/4 cup rice
1/4 cup cabbage, chopped
1 can tomato soup

Wash oxtail and cook until nearly done.Add vegetables and rice. When vegetables and rice are nearly done, add tomato soup. Cover and cook slowly for 45 minutes.Season.

Tuna Bake

This recipe also came from the Kansan in the main dish section. I have tried this and my family also tried it. It is better the second time.

Tuna Bake
Mrs. Earl Hedstrom

1 package macaroni and cheese
3 Tablespoons soft butter
1 cup tomatoes ( I used canned diced )
1/2 cup milk
2 Tablespoons onion, Minced
1 egg
1 can tuna, drained
2 Tablespoons parsley, snipped
1/4 teaspoon salt
2 Tablespoons cornflakes ,crushed

Cook macaroni and cheese as directed on package. Add other ingredients. Put in 1 quart casserole and bake 35 minutes at 350 degrees.