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