new cheerios flavors

Their is in our area two new flavors of Cheerios ( or the clown would say donut seed varieties) I have tried both new varieties. the Dulce De Leche Cheerios--caramel flavored cheerios and Mulitgrain peanut butter flavor....I do like caramel and peanut butter...I think of these two varieties I prefer the peanut butter. I would recommend if these are in your area to try them both and see what you think....

Chicken in the Garden

Ok, I know, their is always chickens in my garden, but this is a recipe, duh i know again this is a recipe blog,lol.....Chicken with vegetables.....yum.

Chicken in the Garden
Mrs. M. P. Mapes

1 cup celery and leaves, sliced
2 Tablespoons cooking oil
2 cups chicken or turkey, cooked ( this would be good to use leftover chicken or turkey )
1 package frozen peas and carrots
3/4 cup chicken broth
1 Tablespoon cornstarch
1 Tablespoon soy sauce
dash pepper
1/2 teaspoon instatn onion ( note - I put 1 cup chopped onion instead of instant onion)

Saute celery in oil for 3 minutes. Add chicken and brown lightly. Add rest if ingredients, except half the broth and cornstarch. Cook 10 minutes, then add remaining broth and cornstarch. Stir until thickened well. Serve hot on buttered toast or Englash Muffins. Serves 4

Southern cornbread

Here is a Delicios cornbread recipe from 1967...hmm, I think back in the day, alot of people made fresh -made bread more then they do now, at least I think.

Southern Cornbread
Mrs. Mary B. Mann

2 cups cornmeal, sifted
1 teaspoon baking powder
4 Tablespoons oil or melted shortening
1 teaspoon salt
1 teaspoon soda
2 eggs
buttermilk

Heat oil in iron skillet. To sifted cornmeal, add salt , soda and baking powder. Pour in enough buttermilk to moisten, then stir in whole egg and hot oil. Add enough buttermilk to make mixture of cake batter. Pour in skillet and bake until brown, about 45 minutes at 475 degrees. this recipe also can be used for corn muffins or corn sticks.

Jelly Pie

Is it anything better then jelly that is home-made, I think not. This recipe calls for jelly and I used plum jelly that I made myself, but can use any other variety as well.

Jelly Pie
Mrs. John Lazaroff

5 eggs ( reserve whites of 2 eggs)
2 Tablespoons sugar
1 cup sugar
1 cup jelly
1/2 cup butter
1 pie crust , unbaked

Beat butter and jelly together. Add eggs and 1 cup sugar. Bake in 1 crust 20 to 30 minutes until filling does not stick to spoon when tested. Beat reserved egg whites with 1 Tablespoon sugar. Spread over pie when it is done. Return to oven and brown 5 minutes.



then enjoy

Black Raspberry Gelatin Salad

Here is another gelatin salad from the year 1967...boy they ate alot of gelatin back then...I would eat more gelatin or rather make it more if my frig didn`t freeze things.

Black Raspberry Gelatin Salad
Mrs. Wiley Morris

1 package black raspberry gelatin
1 cup hot water
juice from 1 can blueberries
whipped dessert topping

Reserve 6 Tablespoons blueberry juice. Combine gelatin, water and remaining blueberry juice. Cool. Whip dessert topping and add 6 Tablespoons blueberry juice. Combine with gelatin after it has jelled.

Savory Beef Stew

Ok, this recipe called for using a dutch oven, I do have one, but I made this in the crockpot. My toaster oven won`t hold a dutch oven....waiting for a new stove.

Savory Beef Stew
Mrs. Jerry W. Franklin

2 Tablespoon shortening
2 pounds stew meat, cut in chunks ( used fajita meat)
1 large onion, sliced
4 cups boiling water
1 Tablespoon salt
1/4 cup sugar
1 teaspoon wocestershire sauce
1/2 teaspoon black pepper
1 cup celery, chopped
6 carrots, cut in quarters ( used baby carrots)
6 medium potatoes, diced
1/4 cup flour
1/2 cup cold water

Brown stew meat in shortening on all sides. Add onion, boiling water, salt , sugar, worcestershire sauce and pepper. Cook in dutch oven. Cover and simmer for 2 1/2 hours. Add vegetables when stew meat is almost done. Simmer stew for another hour until all vegetables are tender. Pour cold water into a shaker and add flour. Shake hard to blend. Remove dutch oven from heat and push meat and vegetables to side. Stir in flour and water mixture. Cook, stirring constantly until gravy thickens. Cook gently about 5 minutes longer. Serves 6 to 8.

Sour Cream Coffee Cake

Sorry for not posting earlier, but I have been out delivering Girl Scout cookies.

Sour Cream Coffee Cake
Mrs. Phillip A. Kubler

1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
1 teaspoon almond extract
2 cups cake flour ( measure before sifting)
1 teaspoon baking powder
1/4 teaspoon salt

Cream together butter, sugar and eggs. Fold in sour cream and flavoring gently into creamed mixture. Fold in dry ingredients. Spoon batter into greased floured angel food or Bundt cake pan. cover with half of topping then repeat. Bake 1 hour at 350 degrees.

Topping
1/2 cup nutmeats, chopped ( almonds recommended)
1 teaspoon cinnamon
2 Tablespoon brown sugar

Combine ingredients and mix well. Use blender for best results.


Oh yea , this recipe is from 1967 and is sure good.

Cherry Delight

This is for those that like cherry cheesecake, it is similar .

Cherry Delight
Mrs. Larry E. Franklin

1/4 pound butter ,melted
2 cups graham cracker crumbs
1 8-oz package cream cheese, softened
1 cup confectioners sugar
1 cup pecans, broken
1/2 pint whipping cream, whipped
1 can cherries

Melt butter in 9 x 9-inch cake pan. Stir in graham cracker crumbs. Pat around bottom and sides. Bake 10 minutes at 325 degrees. Combine cream cheese and sugar. Mix well. Spread cream cheese mixture over cracker crust. Sprinkle pecans over cheese. whip cream almost to butter and spread over pecans. Top with cherries. Chill at least 24 hours.

Stained Glass Salad

This salad is very pretty to look at, after it is made.

Stained Glass Salad
Helen L. Beach

1/2 box raspberry gelatin
1 box raspberry gelatin
1 box pineapple gelatin
1 package whipped dessert topping
1 red apple
1 yellow apple

Prepare 1 box raspberry gelatin using 1 1/2 cups hot water and 1 cup cold water. Pour into large glass dish. Cool. Whip dessert topping. Prepare 1/2 box raspberry gelatin. Cool until syrup. add to dessert topping. prepare pineapple gelatin. cool and pour on top of other gelatin mixture. Let set. Cut 2 apples into small wedges. Mix together and place on top of gelatin when it is set. Cut into squares for serving.

Easy Chicken Casserole

This chicken recipe is from 1968, enjoy!

Easy Chicken Casserole
Mrs. James Flack

1 cup rice, uncooked
1 can mushroom soup
1 package dehydrated onion soup
1 1/2 soup cans milk
1 large frying chicken, cut in pieces ( could use chicken tenders as well, non-breaded type)
salt and pepper

combine rice, soups and milk. Place in 3-qt casserole. Put chicken on top, skin side down and add salt and pepper to taste. Bake, uncovered for 3 hours at 250 degrees. Turn chicken once. Serves 4.


* when I made this, I cooked in the oven at 350 degrees, but then again I used chicken tenders, I also added broccoli. the cooking time was about 30-45 minutes, when the chicken tenders were done.

Sugar Cinnamon Loaf

This recipe is from 1967 and who doesn`t like cinnamon and sugar together.

Sugar Cinnamon Loaf
Mrs. F. E. Haas

2 packages yeast
1/4 cup water
1 cup milk, scalded
1/2 cup sugar
1 Tablespoon salt
1/4 cup shortening
5 1/2 to 6 cups flour, sifted
2 eggs
2 Tablespoons butter, melted
1 Tablespoon cinnamon
1/2 cup sugar

Soften yeast in warm water. Scald milk and add 1/2 cup sugar, salt and shortening. Cool to lukewarm. Add 2 cups flour and mix well. Add enough more flour to make a soft dough. Turn on floured board. Knead until smooth, about 10 minutes. Place in greased bowl and grease top. Cover and let rise 2 hours. Punch down and divide in 2 pieces. Shape into small balls and let rise 10 minutes.
Roll each piece into long narrow rectangle 6-inch x 20 -inches. Brush with 2 Tablespoons butter. Sprinkle with sugar cinnamon mixture. Roll as for roll and seal ends. Place on 2 greased 8 1/2 x 4 1/2 x 2-inch pans. Brush tops with butter and let rise until doubled in size, about 1 hour. Sprinkle with sugar cinnamon mixture. Bake 45 to 50 minutes at 375 degrees.

mexican Dip

I know this looks so good and it is good as it looks. I made this for superbowl sunday and it was a hit..and the team I was rooting for won...yahooo for me, anyway on to the recipe.

This recipe was in our local supermarket flyer a couple of weeks ago, I was planning on making something like this anyway, I just forgot where I put my recipe at.

Mexican dip

1 can ( 15 1/2-oz) refired black beans ( i used just plan old refried beans)

1 Tablespoon chili powder

1/2 teaspoon ground cumin

1 cup sour cream

1 cup Kraft Shredded cheddar cheese

3 green onions, sliced

1/3 cup sliced black olives

1 tomato, chopped

Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate. top with layers of remaining ingredients. Refrigerate several hours.

* I imagine what this would taste like with fresh green onions and tomatoes from the garden....yummmmmy

Date Bars

Ok, here is a recipe using Dates...I really don`t care for Dates to eat, so this is for all those date lovers out there in blog land..

Date Bars
Mrs. J. A. Thompson

1 egg
1/2 cup sugar
1/2 cup butter or margarine, melted
1 cup dates, chopped and pitted
1/4 cup walnuts, chopped
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Beat eggs. Add sugar, and melted butter or margarine. Mix in dates and walnuts. Sift to combine flour, salt and baking powder and add to first mixture. Spread in greased pan. Bake 30 minutes at 350 degrees. Cool, cut into bars. Roll in powdered sugar.

Red Cabbage Slaw

Ohh the taste of slaw, brings back memories of dinner on the ground.
Why not save this recipe for the summer time or for that special dinner.

Red Cabbage Slaw
Mrs. Linda bower

5 cups cabbage, finely shredded ( mix it up, use one small head of red cabbage and one small head of green)
1 Tablespoon salt
1/3 cup wine vinegar
1/2 cup salad or olive oil
1/3 cup parsley, snipped
1/3 cup green pepper, minced
2 cloves garlic, minced

Sprinkle cabbage with salt and let stand 20 minutes. Rub and squeeze cabbage until juice flows. Squeeze out as much juice as possible, discard. Mix remaining ingredients and pour over cabbage. Mix well. Cover and chill severval hours. Serves 6.

Sweet and Hot Chicken

This recipe was the award winner in the main dish catergory of the Kansan`s Silver Spoon Cookbook of 1968, It was published May 31, 1968.I did do things alittle different when I made it though.

Sweet and Hot Chicken
Mrs. Vincent C. Solomon

1/2 cup butter ( used Margarine)
1/2 cup red current jelly ( or light colored tart jelly)
1/4 cup Worcestershire sauce
1 large clove garlic, minced
1 Tablespoon mustard
1 teaspoon powdered ginger
1 cup orange juice
3 dashes Tabasco sauce
1 quartered chicken or 2 to 4 cornish hens( I used chicken tenders)

Combine all ingredients, except chickens and heat, stirring until jelly is melted and sauce is smooth. Cool. Place chicken in baking dish and pour sauce over it and let marinate over night. Turn occussionally. ( I only marinated it for 6 hours)

Topping 4 Tablespoons butter
2 Tablespoon mustard
1/4 cup brown sugar

Combine these ingredients and spread over chicken the next morning. Place lid on baking dish and cook1 hour at 350 degrees. Uncover and increase temperature to 400 degrees. Baste frequently until chicken is even dark brown. Serve with rice.

Mother`s Italian Bread

I am not Italian, at least I don`t think so, but here is a bread recipe that is good.

Mother`s Italian Bread
Mrs. F. E. Haas

1 1/4 cups luke warm water
1 package yeast
1 teaspoon salt
2 teaspoon sugar
1 Tablespoon shortening
3 to 3 1/4 cups flour

Dissolve yeast in water and add salt, sugar, shortening and 1/2 the flour. Beat with mixer and add rest of flour. Place dough in a greased the top of dough. Let rise 1 hours. Roll to 15-inch x 15-inch roll. Taper ends. Make diangonal cuts in loaf. Brush with water and let rise 1 hour. Brush with water again and bake 35 to 40 minutes at 375 degrees.


This recipe is copied exactly from the Kansan`s Silver Spoon Cookbook.
The recipe means to roll the dough out to 15 x 15-inch , then roll up as like a jelly-roll, then brush with water.

Apricot Dessert Bars

These could be great for that Superbowl party, dessert wise anyhow.

Apricot Dessert Bars
Mrs. Mary Frances Spalding

2 1/2 cups apricots, cooked and drained
3/4 cup sugar
1/4 cup apricot juice
2 cups sifted flour
1 teaspoon salt
1/2 teaspoon soda
3/4 cup butter or margarine
1 cup sugar
1 1/2 cup flaked coconut
1 1/2 cup walnuts, chopped

Combine apricots, 3/4 cup sugar and apricot juice. Cook over medium heat about 5 minutes, until slightly thickened. Cool. sift together flour, salt and soda. Cream butter or margarine and 1 cup sugar. Mix butter and flour together. Blend in coconut and walnuts. Reserve 1/2 cup crumbs, press remaining crumb mixture in bottom and half way up sides of greased 13 x 9 x 2-inch pan. Bake 10 minutes at 400 degrees. Spread apricot mixture over partially baked crust. Sprinkle with remainin crumb mixture. Return to oven. Bake 20 to 25 minutes or until golden brown. Cool. Cut into bars and serve with whipped cream.

Triple Treat Gelatin Salad

Here is another gelatin salad from 1967.

Triple Treat Gelatin Salad
Mrs. Richard Snyder

2 packages cherry gelatin
2 cups hot water
1 cup cold water
1 can cherry prepared pie mix
1 8-oz package cream cheese
1 small can crushed pineapple, drained
1/2 cup pecans, finely crushed

Dissolve cherry gelatin in hot water. Add cold water. Add pie mix to gelatin mixture and mix well. Pour into flat baking dish or large gelatin mold. Let cool until set. When gelatin is molded, spread soften cream cheese on top, evenly and then spread pineapple on top of cheese. Sprinkle nutmeats over all and let stand 1 hour before serving.