tutti-frutti bread

sorry, so late, but at least it is up. This bread would be good for the holidays that are coming up.

Tutti-Frutti Bread
Mrs. H. L. Spencer

1 box pound cake mix
1/4 cup candied cherries, chopped
1/2 cup pecans or walnuts

Mix pound cake as directed on box. Fold in fruit and nuts and pour into greased and floured loaf pan. bake 40 to 50 minutes at 350 degrees, or until done. cool completely before slicing.

Heavenly 5-cup salad

Ok, i know this can be considered a dessert, but I so love fruit salads.

Heavenly 5-Cup Salad
Mrs. Robert McCarty

1 cup sour cream
1 cup miniature marshmallows
1 cup mandarin oranges, drained
1 cup apples, diced
1 cup nutmeats, chopped

Mix all ingredients together in order given. cover and refrigerate for 1 to 2 hours before serving.

* this would be good with coconut is added as well.

Mother`s Old Fashioned Pot Roast

This recipe is so good, brings back memories of and smells of yesterday. This recipe is from 1961.
Again it is from the Kansas City Kansan Silver Spoon Cookbook.



Mother~s Old Fashioned Pot Roast of Beef or Pork
Mrs. Carl Darrah

Basic recipe

1  3-to- 5 lb beef or pork roast
2 Tablespoon cooking fat or oil
1 Tablespoon salt
1 teaspoon black pepper
1 teaspoon monosoduim glumate ( I left this out)
2 whole bay leaves
6 whole black pepper seeds( I use the gourmet style peppercorns, like for your pepper grinder)
6 cups cold water ( add at different intervals)

Put cast iron Dutch oven or deep fryer on hottest fire. Add cooking oil. While this is heating combine salt, black pepper and monosoduim glumate together and rub all over roast. Place bay leaf and whole pepper seeds in pan, put roast in to sear ( brown well) all over, but do not scorch or burn. When completely browned and crusted in place in position you want to cook it in, and add 1 cup cold water. Cover with lid so steam can be vented. When liquid starts to boil, turn heat just low enough to keep boiling. After about 20 minutes it should sound like it is frying. When this occcurs, turn roast over and add 1/2 cup water, replace lid, let cook until " frying" bergins again. Turn roast over and add 1/2 cup water and continue turning and adding water until all water is used. Meat should be extremely tendr, juicy and deeply browned and of delicous flavor.

For vegetable dinner prepare the following while above is cooking.

Beef Dinner

1 whole potato per person, quartered
1 whole carrot per person, quartered
1 large stalk celery per person,quartered
1 whole sweet onion, cut into 8 wedges
1 leaf parsley, broken rather fine

When meat is cooked, remove from pan , add four cups water to juice, place vegetables in it, seasoning it lightly with salt and pepper, place meat on top of vegetables, bring to a boil, reduce heat and cook slowly until desired doneness for vegetable is obtained.
Arrange on large platter, meat in center and vegetables around the edge and sprig of parsely snd repeat vegetable arrangement around platter with parsley dividing the servings.

Pork dinner

1 whole potato per person, quartered
1 whole onion, cut into 8 wedges
1 whole parsnip per person, quartered
(other vegetables may be added if desired)

Cook as for beef dinner.

Butter Crunch Confecection Cookies

I admit I have not tried these, since I cannot make fudge or candy very good, I always have trouble with the different stages of cooking. of course this recipe has dates, and I don`t much like dates.

Butter Crunch Confection Cookies
Mrs. Andrew Kuzila

1 package ( 8 oz) dates, chopped
1/2 cup water
Butter crunch ( recipe below)
1 can ( 4oz) coconut, toasted

Cook dates in water until thick. cool, ( Dates and water may be mixed in blender until thick)
Fold in 2 1/4 cups butter crunch and toasted coconut. Roll into cyclinder, 2 inches wide. Roll in rest of butter crunch to coat outside. Refrigerate several hours or overnight. Slice 1/4-inch thick for cookies.Makes 2 or 3 dozen.

Butter Crunch

1/2 cup butter or margarine
1/4 cup brown sugar, packed
1 cup all purpose flour
1/2 cup chopped pecans or walnuts

Heat oven to 400 degrees. Mix all ingredients by hand. Spread in ungreased 13 x 9 1/2 x 2-inch pan. Bake 15 minutes. Take from oven and stir with spoon. Cool. Makes 2 1/2 cups.


Ok, these wouldn`t be tht bad except for the dates.

Puffed Crackers

Puffed Crackers
Mrs. James Flack

round or square soda crackers
ice water
salt
paprika
butter

Place crackers on cookie sheet in a single layer and soak in ice water for 10 to 15 minutes. Remove from water gently with slotted pancake turner. Place on pan far enough apart to allow to expand. Sprinkle with salt and paprika and dot with butter. Bake 45 minutes at 350 degrees or until crackers are puffed and brown and thoroughly dry.

crab meat dip

I know this isn`t really a sied, but it could be.

Crab meat dip
Mrs. Charles F. Bowers

1/2 pound cream cheese
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1 small jar pimientos, chopped
1 can crab meat, drained
1 teaspoon onion,grated
1 teaspoon lemon juice
1/2 teaspoon salt

Combine all ingredients. Chill

Hamburger Stroganoff

I do believe that a good stroganoff in comfort food to the core.
This recipe was from way back in the year 1961, from the Kansas City Kansan Silver Spoon cookbook and it took first place in that year, so it was also in the 1971 year cookbook, hence that is how have obtained, My mom didn`t have the year 1961.


Hamburger Stroganoff
Evelyn Brownrigg

1/2 cup minced onion
1 clove garlic, minced
1/4 cup butter
1 pound ground beef
2 Tablespoons flour
2 teaspoon salt
1 pound fresh mushrooms or 8-oz can mushrooms ,sliced
1   121/2-oz can cream of chicken soup,undiluted
1 cup sour cream
2 Tablespoons minced parsley

Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook five minutes. Add soup, simmer uncovered 10 minutes, stir in sour cream. Heat thru. Sprinkle with parsley. Serve with noodles, rice or spaghetti.


*really good with egg noodles

Apple Dessert

Apples are in season , and here is a recipe for those apples. This recipe comes from The Kansas City Kansan Silver Spoon Cookbook--it got first place in the 1961 and it was in the book of that year as well as the the one in 1971 for the past winners of the last decade.


Apple Dessert
Mrs. e. Brownrigg

2 cups sugar, 1 white and 1 brown
1 cup shortening, ( when I made this I used margarine)
2 eggs
2 cups flour
2 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped nuts
4 cups diced apples

Cream sugar and shortening. Add eggs and beat. sift flour , baking powder, soda, cinnamon and nutmeg. Mix with apples and nuts. Mixture will be rather firm, but apples will provide juice while baking. Batter is thick ,so it will have to spread into baking pan with a spoon. Bake in a 350 degrees oven for 30 minutesa. Serve with whipped cream or ice cream.

south of the border cornbread

This cornbread in mmmmmggggggoooooood and alittle different then what you are used to.

South of the Border Cornbread
Mrs. H. L. Spencer

1 large cornbread mix,( or use homemade works just fine as well)
1/2 cup onion, cut finely and sauteed
1/2 cup bacon, cut finely and sauteed
1/2 cup jalapeno peppers
1 cup American cheese ( or try a different cheese), grated

Prepare cornbread mix as directed. Pour 1/2 of mixture in greased 9-inch square pan. Sprinkle with onion and bacon. cover with peppers and sprinkle cheese on top. Pour remaining batter over top and bake according to directions on cornbread mix box.

If using own homemade-----pour half of batter in pan then add baconand onions on top of batter in pan, then peppers and sprinkle cheese on top of that. Pour remaining batter on top and bake like you bake it.....you could even sprinkle alittle cheese on top during the lasat , I say 5 minutes.

Caraway Coleslaw

Remember those Sunday dinners...My mom would make the best coleslaw, This isn`t her recipe but it comes pretty close, my family really don`t have any recipes written down, it was always alittle of this and a little of that, but then again that was always the best food.
This recipe is from 1968


Caraway Coleslaw
Mrs. Katherine Dodig

3 cups cabbage, finely shredded
1 Tablespoon prepared mustard
1/4 cup mayonnaise
1 Tablespoon sugar
2 Tablespoon lemon juice
1/2 treaspoon salt
1/2 teaspoon onion,grated
1 teaspoon caraway seed

Combine all ingredients except cabbage. toss with cabbage and chill at least 20 minutes before serving. serves 4.

Souper Dooper Burgers

I know this is mmmmgood. This recipes comes from 1968.






Sooper Dooper burger
Mrs. George Jinnings

1 pound ground beef
1 teaspoon onion soup mix
1 Tablespoon sour cream
salt

Mix all ingredients and shape into patties. Refrigerate for 1/2 hour. Broil on foil and serve on hot toasted buns.

Strudelettes

 This recipe has been in two of the Kansas City Kansan`s Silver Spoon cookbook. the first time was back in 1961, the second in the Kansan`s Anniversary Cookbook ....Award winners from the past decade, of 1971. It was in the category of Cakes, Cookies and took first place in the category.

Strudellettes
Mrs. Andrew J. Kuzula, JR.

1 1/2 cups sifted flour
1/2 cup ( 1 stick) butter or margarine
3 egg yolks ,beaten
1 teaspoon lemon rind
1 Tablespoon lemon juice
3 egg whites
1/2 cup sugar
1 cup ground walnuts
10x ( confectioners powdered sugar)

Sift flour into medium-size bowl; cut in butter or margarine with a pastry blended or two knives until mixture is crumbly; stir in mixture of egg yolks, lemon rind and lemon juice; blend lightly with fork to form a dough.
Divide and shape into 24 small balls; place in shallow pan; chill at least 4 hours.
Beat egg whites until foamy in medium-sized bowl; beat in sugar, 1 Tablespoon at a time, until mixture stands in stiff peaks; fold in ground nuts.
Roll out each ball of dough to a 4-inch round on a lightly floured pastry cloth or board; spread with 2 Tablespoons of nut mixture; roll up like jelly-roll fashion; arrange seam side down, on ungreased cookie sheet.
Bake in moderate oven ( 350 degrees) 15 minutes or until golden; cool on wire racks; slice each diagonally into three pieces; sprinkle with confectioners sugar. Makes 6 dozen.

Italian Cheese Bread

Did anyone say Cheese, oooooo I love cheese.I love to go to Heather Hill in Ozark,Missouri behind Lamberts and try their cheeses.

Anywhoo this recipe is from 1968 and an award winning recipe.


Italian Cheese Bread
Mrs. Irene Brown

1/4 pound or 3/4 cup natural Swiss cheese
1/4 pound or 3/4 cup sharp natural cheddar cheese
4 1/2 cups all-purpose flour, sifted
1/4 teaspoon salt
2 teaspoons granulated sugar
2 packages yeast
1 cup warm water
6 eggs, well beaten
1 cup margarine
1/2 cup parmesan cheese, grated

Cut cheese into 1/4-inch cubes. Sift flour with salt and sugar. dissolve yeast in warm water. Cream margarine and stir in beaten eggs and yeast, then gradually add flour. Beat until satiny. Stir in cheese. Cover and let rise until double in bulk. Gently stir dough down. Let rise again and then put in well-greased tube pan. Let rise again until doulbe in bulk. Bake about 40 minutes at 350 degrees. Let cool 20 minutes before removing from pan.

vinaigrette Dressing

What better as a side then a salad, of course this dressing could be put on green beans, asparagus or cauliflower. This recipe comes from 1968 Kansan Silver Spoon Cookbook.



Vinaigrette Dressing
Mrs. elsie Stitt

2 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoonh dry mustard
1/2 teaspoon paprika
3/4 teaspoon garlic powder
1 Tablespoon chopped chives
3 Tablespoons cider vinegar
1/2 cup olive oil
2 Tablespoons pickle relish
2 Tablespoon lemon juice

In cruet or similar container, mix salt, pepper, mustard, paprika, garlic powder, chives and vinegar. Let mixture stand for 1 hour or more to bring out full flavor of spices. Add olive oil and relish and lemon juice. shake well.
Pour over chilled vegetables and refrigerate about 1/2 hour before serving.Partially good on vegetable salad, green beans, asparagus or cauliflowerettes.

Patio Burgers

I know alittle late for that Labor day cookout, but hey a person can cookout anytime , right.
This recipe came out of the Kansan cookbook of 1968.

Patio Burgers
Mrs. Howard H. Miller

1 Tablespoon shortening
1/2 cup onion,chopped
1/2 teaspoon chili powder
2 Tablespoon flour
1 teaspoon Worcestershire sauce
1 pound ground beef
1 teaspoon salt
1/8 teaspoon pepper
1 bottle lemon-lime carbonated drink ( sprite or 7-up or something like that)
3/4 cup catsup
hamburger buns

Melt shortening in skiller. Add meat and onions. cook ,drain off grease and add drink. Stir in remaining ingredients, cover and cook for 15 minutes. Spoon on toasted buns.

This is like sloppy joes or what they call juicy burgers.

things to come

Here is the jest of things to come.

Monday----will post if it is not stormy, or if I didn`t have a bad day at work. Will post a dessert.

Tuesday---same as above, you never can have too many dessert recipes.

Wednesday---- will post a main dish, these might even be salad, sometimes salad can be the main meal

Thursday---a side of some kind, maybe a salad or vegetable

Friday---Thank goodness for friday---will post a bread

Saturday---up in the air, might not even post, depending on what`s going on

Sunday---as day of rest.. ( might post any category)

All of these things are depending on the weather. If an holiday is coming I will try and post recipes, that someone might make during that holiday.