Island Barbecued Ribs

 When I make this recipe , I cheated abit making it. i will give first how the recipe call for , then how I fixed it. Again this recipe is from 1968.....my way is alot simpler for those that are busy out there.

Island Barbecued Ribs
Shirley Simpson

2 1/2 to 3 pounds ribs
1 Tablespoon lemon juice
1/2 cup brown sugar
1 ( 15 oz) can crushed pineapple
2 ( 8 oz) cans tomato sauce

Brown ribs in oven. Pour off fat and reduce heat. Sprinkle with lemon juice, brown sugar and pineapple. Pour tomato sauce over ribs and bake. This same sauce can be used over pork roast or backbones.

* I browned my ribs in skiller, then put in crockpot and then sprinkle with lemon juice, brown sugar and pineapple. Then pour tomato sauce over it and let cook for about 6-8 hours. ( I used pork ribs)

Coconut Confetti

Here is another candy recipe for those upcoming candy making time.

Coconut confetti
Mrs. Marilyn Merrick

1 6-oz package semi-sweet chocolate morsels
2 Tablespoon white corn syrup
1 Tablespoon water
1 1/2 cupwater

In double boiler, over hot not boiling water, melt chocolate pieces with corn syrup and water. Then stir in coconut lightly. Drop mixture by heaping teaspoonfulls onto waxed paper lined cookie sheet. Refrigerate until firm. Makes about 24.

Buttermilk Pecan Candy

Here is an old recipe for candy. You do holidays are coming up.....


Buttermilk Pecan Candy
Mrs. lewis Clodfetter

1 cup buttermilk
1/2 cup butter
1 teaspoon soda
2 cups sugar
3 Tablespoon white syrup
1 teaspoon vanilla
2 cups sugar, sifted ( I know a repeat, I left this sugar out)
2 cups pecans, chopped

Combine and cook to soft ball stage. Beat until creamy. Add pecans. pour into buttered pan and cut when cool.

Danish pastry

Ok, I have fallen behind on the bread recipes , so here is one...Fridays has been busy.

Danish Pastry
Betty L. Rippetoe

1 package dry yeast
1/4 cup warm water
1/3 cup granulated sugar
1 teaspoon salt
1/4 cup shortening
1 cup scalded milk ( cooled)
2 eggs
1/4 teaspoon vanilla
1/4 teaspoon lemon extract
1/4 teaspoon mace
3 1/2 to 4 cups flour
1 cup soft shortening ( would use butter or margarine here)
1 egg, beaten

Combine yeast and water. Mix sugar, shortening, milk and salt. Beat in eggs, add yeast, extracts, mace and 3 cups flour and mix well. add rest of flour. mix and let rise until doubled. Roll 1/3-inch thick and dot with 1/2 cup soft shortening. fold and seal edges, then dot with rest of soft shortening. fold and seal edges. place in greased bowl. Cover and let rest 20 minutes. Roll 1/3-inch thick and shape into rolls. Roll 1/4-inch thick and brush with butter or margarine, sprinkle with brown sugar and cinnamon and chopped nutmeats, and then either roll and cut into separate rolls or place in ring and slash every inch about 1/2 way thru roll. let rise until double. Bake 25 to 30 minutes at 350 degrees or until brown.

ICING

1/4 cup orange juice
1 cup confectioners sugar

Combine two ingredients and mix well. Spread on pastry while still warm.

Jellied Corn beef Salad

ok , I really don`t like jellied salads, but here is a recipe for one anyway.

Jellied Corn Beef Salad
Mrs. Virginaia B. Skinner

1 envelope plain gelatin
1/4 cup water
1 1/2 cups tomato juice
3 hard cooked eggs, chopped
1/2 cup cucumbers, chopped
2 cups celery, chopped
1 Tablespoon onion, chopped
1 teaspoon lemon juice
1 teaspoon salt
1 ( 12-oz) can corned beef
1 1/2 cups mayonnaise

Soften gelatin in cold water. Heat tomato juice and add gelatin mixture. Stir until dissolved. Add lemon juice and salt. Chill until partially set. In another bowl combine eggs, cucumbers, celery, onion, corned beef and mayonnaise. Fold into gelatin mixture and pour inot 1 1/2 quart mold. Chill.

Party Roll-Ups

 Here is a good recipe for maybe that upcoming holiday party or just a everyday weeknight meal.

Party Roll-up
Mrs. john Merritt

1 1/2 pounds steak,1/4 inch thick ( You can use tender mock steak, or why noit try pork steak)
1 1/2 cups prpeared herb-seasoned stuffing
2 Tablespoons shortening
1 can (10 1/2-oz) condensed mushroom soup
1/3 cup water
parsley

Cut steak into 6 pieces ( about 8 x 4-inch ). Pound with meat hammer. Place 1/4 cup stuffing near center of each meat piece. Roll; tuck in ends and fasten with skewers or toothpicks. In skillet brown roll-ups in shortening; pour off fat. Stir in soup and water . Cover and cook over low heat about 1 1/2 hours or until tneder. Stir occassionally. Garnish with parsley. Serves 6.

7-layer bars

another recipe for year 1968.

7-Layer Bars
Mrs. Elsie Stott

1/2 cup butter or margarine
1 cup graham cracker crumbs
1 cup shredded coconut
1 6-oz package semi-sweet chocolate morsels
1 6-oz package butterscotch morsels
1  15-oz can sweetened condensed milk
1 cup nutmeats, chopped

Melt butter in 13 x9 x 2-inch baking pan. Sprinkle crumbs evenly over butter. ( Tap sides of pan to distribute crumbs.) Sprinkle on coconut, chocolate morsels and butter scotch morsels. Pour sweetened condensed milk, evenly over top. Sprinkle with nutmeats and press lightly into pan. Bake 30 minutes at 350 degrees. Cool in pan and cut into 40 1 x 2-inch pieces.

Chcolate Cake

Who doesn`t love chocolate cake.

Chocolate Cake
Mrs. James D. Vessel

1/2 cup vegetable shoretning
2 cups sugar
2 eggs, beaten
2 teaspoons soda
1 pinch salt
1/2 cup buttermilk
1 teaspoon vanilla
2 cups flour
2/3 cup cocoa

Mix all ingredients in order given. After mixing, add 1 cup boiling water. Add it slowly. Do not leave mixture set. Pour at once into prepared greased and floured round cake pans. Bake 30 to 40 minutes at 350 degrees.

* frost how you wish or eat without frosting.

Cranberry Crunch

Here is a recipe you can save for when fresh cranberries are in the stores.

Cranberry Crunch
Mrs. James D. Vossen

1 ( 2-pound) package cranberrries
4 long stalks celery
2 cups miniature marshmallows
1 cup sugar
1 cup English walnuts, chopped
1 cup crushed pineapple
1 pint whipping cream, whipped

Combine cranberries, nutmeats and celery and put through food grinder. Add pineapple and sugar. Add whipped cream. Place in bowl and decorate top with marshmallows ( about 1/3 cup). Let set for 24 hours in refrigerator.

Ham slice-rye Bread Dressing Balls

Hmmmm, this could be a great way to use that left-over Ham meat from the up coming holidays. It would also be different way to fix that ham for the holidays.

Ham-Slice-Rye Bread Dressing Balls
Ann Moberly

1 smoked center -cut ham slice, 1-inch thick
1 egg, beaten
2 teaspoons prepared mustard
2 Tablespoons water
1/2 teaspoon carawy seed
1/3 cup chopped onion
3 cups soft rye bread crumbs

Mix egg, mustard and water. Add caraway seeds, onion and crumbs. mix and shape into 8 balls, using about 1/4 - cup mixture for per ballo. Place ham slice and balls on rack in an open roasting pan. Bake 1 hour at 300 degrees.

Powdered Sugar Cookies

Who doesn`t love powdered sugar.


Powdered Sugar Cookies
Martha Seidenberg

1 stick margarine
1/4 cup shortening
1 cup powdered sugar
1 egg
1/2 teaspoon almond or lemon extract
1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon soda
1/2 teaspoon cream of tartar

Cream margarine, shortening and powdered sugar. Add egg, almond or lemon extract and vanilla. Sift together flour, soda and cream of tartar. Mix all together and form into balls the size of walnut. Press drown with bottom of glass dipped in granulated sugar. Bake 10 minutes at 400 degrees.

Pound Cake

I love making pound cake when I have alot of eggs, like now, I might make pound cake today.I do have alot of pound cake recipes...which one to make, anyway here is one from 1968.

Pound Cake
Martha seidenberg

1/3 cup vegetable shortening
2 sticks margarine
3 cups sugar
5 eggs
3 1/4 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup milk
2 Tablespoon lemon extract

Cream shortening, margarine and sugar together. Add 1 egg at a time, beating well after each addition. Use electric mixer for this creaming, but beat remainder by hand. Sift flour, salt and baking powder together3 times. Add alternately with milk in 3 parts and beat well after each addition. Add lemon extract. Bake in well-greased and floured tube pan for 1 1/2 hours at 325 degrees. Cool on rack before taking from pan.( should be almost cold before taking from pan)

Apple Cream Coffee Cake

yes, apples are here.



Apple Cream Coffee Cake
Mrs, Irene Brown

1/2 cup walnuts, chopped
2 teaspoons ground cinnamon
1/2 cup granulated sugar
1/2 cup butter or margarine
2 eggs
1 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup commercial sour cream ( buttermilk)
1 medium apple, peeled, cored and sliced

Mix nutmeats with cinnamon and 1/2 cup sugar. Cream shortening until creamy, then add 1 cup sugar, gradually and beat mixture until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and blend well. Sift dry ingredients and add alternately with sour milk.
Spread half of dough in bottom of well greased 9-inch tube pan. Place slices of apples on batter and sprinkle with half of walnut mixture. then put remaining batter in pan and sprinkle with walnut mixture on top. Bake 40 minutes at 350 degrees. or test with cake tester. cool before removing from pan.

German potato Salad

Here is a good potato salad recipe from 1968. I know here in the Ozarks picnic season is gone but, potato salad can be eaten year round, at least that's my feelings.

German Potato Salad
Delores Schick

5 medium size potatoes
1/8 teaspoon garlic salt
1/4 teaspoon onion salt
1/4 teaspoon celery salt
pinch ground mustard
1 egg, beaten
1 teaspoon vinegar
1 Tablespoon celery leaves, optional
4 slices bacon
 Boil potatoes unpeeled. When cool, remove peelings and slice or dice. Mix together salt, onion salt,celery salt, mustard and beaten egg, vinegar and celery leaves. beat well. Cut bacon into small pieces and fry until crisp. Add bacon drippings to egg mixture and beat. Pour dressing over potatoes. Serve potato salad warm.

Salmon Loaf quickie

 Ohh, I so love Salmon patties, here is a different spin on salmon
This is from 1968

Salmon loaf Quickie
Mrs. John Merritt

2 flat cans salmon ( cannot get flat cans here, so I substitued a 14 oz can)
1 beaten egg
1/2 cup minute rice
1 teaspoon celery salt

Mix together and mold into loaf. Place in a greased flat baking dish. Bake 25 minutes at 375 degrees.

Oatmeal Cake

Here is a oatmeal cake recipe.

Oatmeal Cake
Mrs. John Merritt

1 stick margarine
1 1/2 cup boiling water
1 cup quick cooking oatmeal
1 cup brown sugar
1 cup white sugar
2 eggs
1 1/2 cup flour
1teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
1 cup raisins
1/2 cup nutmeats
1 teaspoon soda

Cut margarine in small pieces in large mixing bowl. Add boiling water and oatmeal. Let stand for 20 minutes. Add brown sugar, white sugar and 2 unbeaten eggs. Mix well and pour into cake pan. Bake 30 minutes at 350 degrees. Ice with broiled frosting.

Broiled Frosting

5 Tablespoons brown sugar, heaping
2 Tablespoons sweet cream or milk
1/2 cup nutmeats
3 Tablespoons butter
1/2 cup coconut
1 teaspoon vanilla

Melt butter, then add other ingredients. Spread on warm cake and put in oven or broiler annd brown.

Buttermilk Candy

Here is a recipe sure to please, and a candy recipe at that, get ready for that candy making time.

Buttermilk candy
Mrs. Mary Hailstorm

2 1/2 cups sugar
1 cup buttermilk
1/2 cup butter
2 Tablespoons light corn syrup
1 scant teaspoon soda
1 teaspoon vanilla
1 cup nutmeats

Combine all ingredients except vanilla and nutmeats in large pan. Bring to a boil and cook until soft ball stage. Remove from heat anbd add vanilla and nutmeats. Beat until firm. Pour into buttered 8 x 8 -inch square pan. Cut into squares when cool.

Super Coffee Cake

Here is another coffee cake recipe, it was in the bread section, sometimes these can be like bread, sometimes they are baked in loaf pan.

Super Coffee Cake
Mrs. Alice Smith

3/4 cup soft butter
1 cup sugar
3 eggs
1 1/2 teaspoon vanilla
1/2 cup molasses
1 1/2 teaspoon baking powder
2 teaspoon soda
1/4 teaspoon salt
3 cup flour
1 1/3 cup dairy sour cream
Filling

Heat oven to 350 degrees. Grease 2 - 9 x 5 x3-inch loaf pans. Combine eggs, butter, sugar, vanilla and molasses and mix well. sift together flour, baking powder, salt and soda. Add to creamed mixture, alternately with sour cream. Put about 1 1/4 cups of mixture in each loaf pan. sprinkle each with 5 Tablespoons filling. Repeat with remaining mixture and filling. Bake 55 to 60 minutes at 350 degrees. Cool slightly in pans before removing.

Filling

1/2 cup brown sugar, tightly packed
1/2 cup nutmeats
1 1/2 teaspoon cinnamon

Combine all ingredients

Stuffed Tomato-Tuna Salad

What is better then homegrown tomatoes stuffed with tuna salad for lunch, or a light dinner.

Stuffed Tomato_Tuna salad

4 medium sized tomatoes
1 Tablespoon salt
lettuce leaves

Remove skins from tomatoes, Scoop out hollow at the stem end of each tomato. Add 1/4 teaspoon salt to the inside of each tomato. Invert on tray and chill 1 hour.

Tuna Salad

1 ( 6 1/2-oz) can grated tuna
1/4 cup onion,diced
1/4 cup celery, chopped
3 small sweet pickles, chopped
1/2 cup mayonnaiuse
1/4 teaspoon salt
1/4 teaspoon black pepper

Mix all ingredients and toss lightly. Remove tomatoes from refrigerator and fill each tomato with salad. Arrange on freshly washed lettuce leaves. Serves 4.

Shrimp Remoulade

Shrimp Remoulade ( French)
Mrs. M. P. Mapes

1/4 cup cooking oil
2 Tablespoons white vinegar
1 teaspoon paprika
dash Tabasco sauce
1/2 teaspoon salt
2 Tablespoon hot prepared mustard
1 Tablespoon horseradish( cream style)
1/4 cup celery, chopped fine
2 Tablespoons green onion, chopped
1/2 pound frozen shrimp ( or 1 5-oz can)

Place all ingredients except shrimp in a bowl. Stir well. Add shrimp and toss gently. Cover and chill 30 to 60 minutes. Serve on lettuce leaves. Serves 4.