Black Cherry Gelatin Salad

Here is the salad for the week!

Black Cherry Gelatin Salad
Patricia Miller

1 package black cherry gelatin
1 cup boiling water
1 ( No. 1 ) can dark sweet cherries with juice
1/4 cup walnuts or pecans, chopped

Dissolve gelatin in water. Add cherries, juice and nutmeats. Place in refrigerator until set.

Second Layer

1 cup sweet cream, dessert topping
evaporated milk
'3/4 cup marshmallows, chopped
1 teaspoon vanilla
crushed graham crackers

Put marshmallow, cream in double boiler , heat until marshmallows dissolve. Cool, then add vanilla and cream. Place on top of gelatin mixture. Sprinkle with graham crackers on top.

Swiss Steak

I took last week off because of the Christmas holiday. Now lets get back into the swing of things.....

Swiss Steak
Mrs. Katherine Kerr

1 1/2 to 2 pounds round steak ( 1-inch thick)
1/3 cup flour
1 1/2 teaspoon salt
1/8 teaspoon pepper
1 medium onion
1 bay leaf
1/2 cup water
1 1/2 cups tomatoes ( or tomato juice)
cooking oil

Trim fat off meat. Sift flour over meat a little at a time, pounding in with edge of saucer. keep turning meat until all flour is used. Heat electric skillet to 300 degrees, add 2 Tablespoons oil and sauté onions until golden brown, about 3 minutes. Remove from pan. set dial at 360 degrees and add 2 additional Tablespoons oil. Brown meat on both sides ( 15 to 20 minutes), increasing heat if necessary. Remove grease. Spread sautéed onions over meat; add salt, pepper, bay leaf, water and tomatoes. Place cover with vent closed on pan. Set dial at 220 degrees and simmer 2 1/2 hours or until done. Add water ,if necessary.

Flaky Date Moons

Flaky Date Moons
Mrs. Charles Brown

1/2 cup butter
 1 ( 3 oz) package cream cheese
1 cup flour, sifted
1/4 teaspoon salt
1/4 cup coconut
1/4 cup sugar
1 cup pitted dates , chopped
1/4 cup water
1 teaspoon grated orange rind
1/2 cup chopped walnuts
1/2 cup powdered sugar

Blend softened butter with cream cheese. Beat in electric mixer until light. work in flour and salt with fork until smooth. Roll in waxed paper and chill

FILLING

Combine dates , sugar, and water in small sauce pan. Stir over medium heat 3 to 5 minutes until thick. Add orange rind , nutmeats and coconut. Cool.
Divide dough in half and roll then on floured board. Cut in 2 1/2 -inch rounds. Place teaspoonful of filling on each round. Fold over and crimp edges together with fork. Prick tops. Bake 15 minutes at 375 degrees. Sprinkle with powdered sugar.

Bubble Bread

Another recipe for bubble bread.....

Bubble Bread
Bertha M. Markett

1 cup milk
1 Tablespoon shortening
1 teaspoon salt
1/2 cup sugar
1 cake yeast
1/2 cup warm water
6 cups flour
2 eggs
1/2 cup butter,melted
1 cup brown sugar
2 teaspoons cinnamon
1 cup nutmeats

Scald milk; cool and add shortening, salt and sugar. Dissolve yeast in warm water. Add 2 cups flour to cooled mixture and beat until smooth. add remaining flour to make a soft dough. Let dough rise until double in bulk, then pinch off small ball about 1-inch in diameter. Roll each ball in melted butter then in brown sugar , cinnamon and nutmeats. Place in greased angel food cake pan filling 1/2 full. Let rise until double in bulk. Bake 1 hour at 350 degrees. Frost with confectioners sugar .

Marshmallow Date Roll

Here is the second dessert recipe for the day.....

Marshmallow Date Roll
Mrs. Charles A. Spalding , JR.

2 cup dates, chopped
1/2 pound graham cracker, rolled fine
1/2 pound marshmallow, cut in pieces
1 cup whipping cream, whipped
1 teaspoon vanilla
1/4 cup maraschino cherries, chopped
1/2 cup walnuts, chopped

Fold in vanilla, marshmallow, nutmeats and dates into whipped cream. Reserve 3/4 cup graham cracker crumbs. Fold in remaining into mixture. Shape into a roll. Coat with reserves crumbs. Wrap in waxed paper. Chill several hours. Cut into slices.

Apricot Bars

Double dessert day.....yay!...........

Apricot Bars
Mrs. Joseph Fabac

1/2 cup brown sugar
1 1/4 cup flour, sifted
1 1/2 cup quick cooking oatmeal
1 teaspoon baking powder
3/4 cup butter or margarine
1 1/2 cups apricot jam

combine brown sugar, flour, oatmeal and baking powder. Cut in butter or margarine until mixture is crumbly. Line a 13 x 9 x 2-inch pan with 2/3 mixture. Spread on apricot jam. Cover with remaining crumb mixture. Bake 35 minutes at 325 degrees or until brown . cut into bars.

Kracky Bars

Kracky Bars
Mary Frances Spalding

1 3/4 cup four, sifted
1 teaspoon salt
1 teaspoon soda
3/4 cup shortening
1 cup sugar
2 eggs, well beaten
1/3 cup milk
1 teaspoon vanilla
1 oz chocolate, melted
3/4 cup walnuts, chopped
18 graham crackers
3/4 cup semi-sweet chocolate morsels

Cream shortening and sugar. Add eggs. Combine milk and vanilla. sift flour, salt and soda. Add to creamed mixture alternately with milk and vanilla. Place one third of batter in a bowl. Add chocolate and nutmeats.

Spread this batter in 2 well greased 8 x 8x 2-inch pans. Arrange graham crackers over batter. Add semi-sweet chocolate pieces to remaining 2/3 of batter. Drop by spoonful over graham crackers and spread to cover. Bake 20 to 258 minutes at 375 degrees. Cool and cut into bars.

Brownie Delights

I love Brownies.................

Brownie Delights
Mrs. Joseph Fabac

1/4 cup margarine
1 cup sugar
pinch of salt
1/2 teaspoon vanilla
2eggs, beaten
1/4 cup cocoa
1/4 cup milk
3/4 cup flour
1/4 cup nutmeats
miniature marshmallows

Cream margarine , sugar, salt and vanilla. Add remaining ingredients, except marshmallows. Spread in buttered square pan. Bake 25 minutes at 350 degrees. Top with marshmallows to cover, then return to oven for a few minutes or until soft. Frost when cool.

FROSTING

1/4 cup margarine
3/4 cup confectioners sugar
1 Tablespoon cocoa
1/2 teaspoon vanilla
1 Tablespoon milk

Beat margarine until fluffy. Add sugar, cocoa, vanilla and milk. Beat until fluffy. Spread on brownies. Cut into squares.

Sunset Salad

Another Gelatin salad....

Sunset Salad
Mrs. marvin Custer

1 package ( 3 oz) lemon or orange pineapple gelatin
1/2 teaspoon salt
1 1/2 cup boiling water
1 can ( 8 3/4 oz) crushed pineapple
1 Tablespoon lemon juice
1 cup grated carrots
1/3 cup pecans

dissolve gelatin and salt in boiling water. Add undrained pineapple and lemon juice. Chill until thick. Fold in carrots and pecans and chill until firm

Never Fail Chocolate Cake

Here is another week of dessert recipes plus the other recipes.

Never Fail Chocolate Cake
Pauline John son

2/3 cup margarine
2 cups sugar
2 eggs
2 1/2 cup flour
1/2 cup cocoa
1/2 teaspoon salt
1 cup buttermilk
2 teaspoon soda
1 cup boiling water
2 teaspoon vanilla

Cream margarine and sugar, then add eggs and vanilla. Combine buttermilk and soda. Sift dry ingredients and add alternately with buttermilk and soda. Add boiling water and bake in loaf pan 25 minutes at 350 degrees. when cool frost with your favorite chocolate icing.

Chili

What a great recipe to start the week with....Can divide this recipe to make less


Chili
Mrs. John O. Fife

4 pounds ground beef
4 cloves garlic
2 Tablespoon paprika
3 Tablespoon chili powder
4 chopped chili pepper
1 Tablespoon cumin
1 Tablespoon cumin
1 teaspoon pepper
1 1/2 teaspoon dill seed
1 Tablespoon sugar
1 quart water
1/2 Tablespoon oregano

Add water to ground beef and boil over low heat for 40 minutes. Finely chop garlic, chili peppers and dill seed and add theses and all other condiments to ground beef. Simmer 20 minutes. Do not over cook after spices have been added. Serve over red beans or spaghetti. Catsup  or parmesan cheese are optional. This chili may be frozen

Dutch Triple fudge Cake

A lot of chocolate here......

Dutch Triple Fudge Cake
Mrs. Edwin D. Shutt

1 package chocolate pudding
1 package chocolate cake mix, dry
1 package semi-sweet chocolate morsels
1/2 cup black walnut, chopped

Cook pudding according to directions. Slowly add cake mix to pudding and stir until well blend. Pour batter into greased and floured 13 x 9 x 2-inch cake pan. Sprinkle chocolate morsels and walnut on top. Preheat oven to 350 degrees and bake 20 to 25 minutes . Remove from oven and spread chocolate morsels with knife

Bacon Muffins

Who doesn't love muffins and bacon?

Bacon Muffins
Mrs. John O. Fife

2 slices bacon
1 Tablespoon sugar
1 cup milk
1 beaten egg
1 cup flour
1/2 teaspoon salt
4 teaspoon baking powder
1 cup cornmeal

Cut bacon into small pieces and fry slowly until crisp. Add sugar, milk and egg. Sift flour , salt and baking powder. Mix with cornmeal and add to first mixture. Stir just until dry ingredients are moisten. Fill greased muffin pans, 2/3 full. Bake 20 to 25 minutes at 4002 degrees.

Banana bars

Banana Bars
Mrs. H. L. Spencer

1 cup sugar
1/4 cup shortening
2 eggs
1 cup ripe mashed bananas
1 teaspoon vanilla
2 cup sifted flour
2 teaspoon baking powder
1/2 teaspoon salt

cream sugar, shortening ,eggs, bananas, and vanilla./ Sift dry ingredients and stir into creamed mixture. Spread into greased 15 x 10-inch jelly roll pan. Bake 20 to 25 minutes at 350 degrees. While warm, pour thin confectioners sugar glaze over top, if desired. Cool and cut into bars.

Checkerboard Prune Cake

Checkerboard Prune Cake
Mrs. Edwin D. Shutt

2 cups flour, sifted
1 1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup shortening
1 cup milk
2 eggs
1 cup prunes, cooked and cut up
1 cup nutmeats, chopped
brown sugar icing
1/2 cup toasted coconut

Sift together flour, sugar, baking powder, salt, cinnamon , soda, nutmeg and cloves. Add shortening and 2/3 cup milk, mixing to blend. Beat 2 minutes on medium speed of electric mixer or 300 strokes by hand. Add remaining milk and eggs, mixing to blend. Beat 2 minutes more or 300 strokes. Fold in prunes and nutmeats. Turn into greased 9 x 13-inch loaf pan. Bake 40 to 45 minutes or until cake tested inserted in center comes out clean, at 350 degrees. Cool. Frost with brown sugar icing. Sprinkle coconut over icing in serving size squares to form a checkerboard.

Brown Sugar Icing

2 cup confectioners sugar
1/2 cup light brown sugar
1/4 cup softened butter or margarine
3 to 4 Tablespoon milk

Blend confectioners sugar, brown sugar, butter or margarine and 3 Tablespoon milk. Beat until smooth. Add more milk, if necessary to make icing of spreading consistency. Spread on top of cake. To toast coconut; place on baking sheet and broil 1 to 3 minutes until lightly browned, stirring frequently.

Easy Chocolate Cake

If I have not posted before I love Chocolate Cake!

Easy Chocolate Cake
Mrs. Didrick Fagley

3 cup flour
2 cup sugar
1 teaspoon salt
6 Tablespoon cocoa
2 teaspoon soda
2 cups cold water
2/3 cup corn oil
2 teaspoon vinegar
2 teaspoon vanilla

Preheat oven to 350 degrees. combine flour, sugar, salt, cocoa and soda and mix well. Form a well in dry ingredients and add liquid ingredients. Mix thoroughly. Pour into a 9x 13inch pan and bake 1 hour . Cake is moist ; need icing only if desired.

Maraschino Cherry Bars

Who doesn't like Maraschino cherries?

Maraschino Cherry Bars
Mrs. Alice Smith

1/2 cup flour
1/4 teaspoon soda
1/8 teaspoon salt
1/2 cup brown sugar, firmly packed
1 cup oatmeal
1/3 cup butter, melted

Sift together flour, soda and salt. Add brown sugar, oatmeal and butter .Mix well. press firmly into ungreased 9-inch square pan.

TOPPING

1 /4 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs, beaten
3/4 cup maraschino cherries, chopped
1/2 cup coconut
1/2 cup nutmeats

combine all ingredients thoroughly. Spread over base mixture and bake 30 minutes at 350 degrees. Cool and cut into bars.

Apple Glory Salad

Here is the salad recipe for the day.

Apple Glory Salad
Helen L. Beach

1 package ( 3 oz) lime gelatin
3/4 teaspoon salt
1 cup boiling water
1 cup cold water
dash pepper
4 teaspoons vinegar
1 cup cabbage, shredded
1 cup tart apple, diced and pared
6 stuffed olives, thinly sliced


Dissolve gelatin and salt in boiling water. Add cold water, pepper and vinegar. Chill until slightly thickened. Fold in cabbage and apples. Arrange olive slices on bottom of a 1 1/2 quart mold, then fill mold with gelatin mixture. Unmold on crisp lettuce. Serve with mayonnaise and garnish with more olives., if desired. Serves 6.

Applesauce Surprise Cake

Surprise.....cake......

Applesauce Surprise Cake
Mrs. Howard H. Miller

1 cup sugar
1 1/2 cups applesauce
2 teaspoon soda
1 cup walnuts, chopped
1 teaspoon cinnamon
1/2 cup butter
2 cups flour
1 cup raisins
1/2 teaspoon cloves
pinch of salt

Add soda to applesauce. Mix sugar, butter and applesauce until well blended. Add  remaining ingredients and mix well. Bake 30 minutes at 350 degrees. May be iced or served with whipped cream.

Hamburger Supreme

Start of another week of December here!

Hamburger Supreme
Deborah Droullard

2 pound ground beef
1/2 large onion, minced
1 can ( 8 oz) tomato sauce
mushrooms
3 Tablespoon flour
2 cups milk
salt and pepper to taste

Form Ground beef into thick patties. In skillet brown one side over medium heat.Turn and cover with minced onion. Let brown. Pour tomato sauce over patties. Blend flour, milk and salt and pepper and pour into skillet. Simmer for 10 minutes to blend flavors.

Prune Cake

As I have said before I really don't like Prunes....but her is a recipe anyway for them.

Prune Cake
Mrs. Alice Smith

1 cup sugar
2 Tablespoon butter
2 eggs
1 cup dairy sour cream
1/2 cup nutmeats, chopped
1 teaspoon vanilla
2 cups cake flour
1 teaspoon soda
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup prunes, cooked and chopped

Cream butter and sugar; add well beaten eggs. Then add soda and cream. Sift flour, baking powder, cinnamon and nutmeg. Add to creamed mixture alternately with dairy sour cream. Add chopped prunes and nutmeats. Bake in layer cake pans at 350 degrees.

PRUNE FILLING

2 eggs
1 cup sugar
1/2 cup sour cream
1/4 teaspoon salt
1 cup prunes, chopped
2 Tablespoon butter
1 teaspoon cornstarch
1 teaspoon vanilla

Combine all ingredients except vanilla and cook in double boiler until thickened. Add vanilla. Cool and spread between cake layers. Ice cake with 7-minute icing

Double Chocolate Bread

Who doesn't like chocolate , not I


Double Chocolate Bread
Mrs. Elsie Stitt

2 cups flour, sifted
1 Tablespoon baking powder
1/3 cup cocoa
1/2 teaspoon salt
3/4 cup sugar
1 egg, slightly beaten
1 cup milk
3 Tablespoon shortening , melted
1/2 cup semisweet chocolate morsels

Sift together flour, baking powder, cocoa, salt and sugar. Set aside. Combine egg, milk and shortening and add to dry ingredients. Mix only until dry ingredients are moistened. Add chocolate morsels and mix lightly. Pour into greased 9 x 5 x 3-inch loaf pan. Bake 1 hour at 350 degrees.

Graham Cracker Bars

Here is another no bake recipe for today.

Graham Cracker Bars
Unbaked cookies
Ann Moberly

1 small box graham crackers
1 cup shortening
1 cup white sugar
1 egg, beaten
1 cup coconut flakes
1 cup nutmeats, chopped
1 cup graham cracker crumbs

Cover bottom of ungreased 9 x 13 -inch pan with a layer of whole graham crackers. Combine melted shortening , sugar and egg and cook, stirring constantly, until mixture comes to a boil. Remover from heat and add coconut, nutmeats and 1 cup graham cracker crumbs. Spread cooked mixture while still warm over graham crackers and top with another layer of whole graham crackers. Frost.

FROSTING

1/2 cup shortening
2 cups confectioners sugar
1 teaspoon vanilla
1 1/2 Tablespoon milk
'chopped nutmeats

Combine and beat until fluffy. Spread over graham crackers and sprinkle with finely chopped nutmeats. refrigerate 24 hours and cut into squares. Can be frozen

Chocolate Oarmeal Cookies

yea, today 2 dessert recipes I always like Thursdays because of 2 recipes.

Chocolate Oatmeal cookies
Patricia Miller

3 cups quick cooking oatmeal
1 cup coconut
3 Tablespoon cocoa
1 cup nutmeats, chopped
2 cups sugar
1 stick butter
1/2 cup milk
1 Tablespoon vanilla

Combine oatmeal, coconut, cocoa and nutmeats and set aside. Mix sugar, butter, milk and vanilla in saucepan. Cook 1 minutes. Pour this mixture over oatmeal mixture and mix well. Drop cookie as quickly as possible, before batter cools, onto waxed paper. This recipe may be made with 1 cup white sugar and 1 cup brown sugar, omitting cocoa.

Vanilla Wafer Cake

Who doesn't love vanilla wafers....hmmmm not me.

Vanilla Wafer Cake
Mrs. George Jinnings

1 cup margarine or butter
2 cups sugar
6 eggs
1 teaspoon vanilla
12 oz vanilla wafers
1/2 cup milk
7 oz flake coconut
1 cup nutmeats, chopped finely

Cream shortening, add sugar and beat well. Add eggs one at a time, beating well after each addition. Add vanilla. Crush vanilla wafers and add alternately with milk. Add coconut and nutmeats. Grease and flour a tube cake pan. Bake 1 hour and 45 minutes at 275 degrees. Cool cake completely before removing from pan. Does not require frosting.

Devil`s Float

Deveil`s Float
Pauline Johnson

1 cup sugar
2 cups water
3/4 cup sugar
1 Tablespoon butter
1 cup flour, sifted
1/3 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1/2 cup black walnuts

Boil 1 cup sugar and 2 cups water. Cream 3/4 cup sugar and butter , then add flour sifted with cocoa, baking powder and salt. Add milk and nutmeats. Put hot syrup mix into baking dish and drop batter by spoonfuls into hot syrup. Bake 30 minutes at 350 degrees. Serve plain or with whipped cream. Garnish with extra nutmeats

Lime Gelatin Salad

Here is one for the holidays , maybe.....

Lime gelatin Salad
Pat Rodriquez

1 package lime gelatin
1 3/4 cup boiling water
1/4 cup vinegar and water ( equal parts)
pinch of salt
1/2 cup sliced stuffed olives
1/2 cup small sweet pickles, sliced
1/2 cup drained crushed pineapple
1/2 cup blanched slivered almonds

Add water and vinegar to lime gelatin and stir to dissolve. After it starts to thickened, add pickles, pineapple, olives and slivered almonds. Mix well and let chill.

No bake Cookies

No Bake cookies never stay around here very long.

No Bake Cookies
Mrs. Mary C. Yurchak

2 cup sugar
2 Tablespoon cocoa
1/4 pound butter or margarine
1/2 cup milk
pinch salt
3 cups quick cooking oatmeal
1/2 cup peanut butter
1 teaspoon vanilla

Combine sugar, cocoa, margarine, milk and salt, bring to a boil. Boil 1 minutes. Combine oatmeal, peanut butter and vanilla and pour cocoa mixture over it. Stir until cooled. Drop by spoonfuls on waxed paper.

Garlic Cheese Grits

ok, I have not tried this but here is the recipe......

Garlic Cheese Grits
Mrs. Charles F. Bowers

1 cup quick grits
1 ( 6 oz ) package processed garlic cheese
1 stick butter
2 eggs
1/4 cup cheddar cheese, grated
sweet milk as needed

Cook grits according to directions on package until "stiff -soupy" consistency. Stir and keep heat moderate. Remove grits from heat. Add garlic, cheese and butter and stir until evenly blended, Beat eggs and add enough milk to make 1 cup. Add grits and mix well. Pour into buttered 2-quart casserole. Bake uncovered at 300 degrees about 45 minutes. Sprinkle top with grated cheese and paprika. Continue baking 5 minutes. Serves 6 to 8.

HAPPY THANKSGIVING

If you haven't notice I took the week off from posting recipes

Lemon Cookies

Yes, I like Lemons...but not with out some sugar....

Lemon Cookies
Mrs. Irene Brown

2 cups flour
1/2 cup confectioners sugar
1 cup butter or margarine
pinch of salt
4 eggs, slightly beaten
2 cups sugar
4 Tablespoon lemon juice

Cream butter; ad sugar, salt and flour and mix thoroughly. Press into 9 x 13 -inch pan. bake 20 minutes at 350 degrees or until light brown. Remove from oven.

Combine eggs, sugar and lemon juice and mix thoroughly. Pour over baked ingredients and bake 25 minutes longer. Cook for 5 to 10 minutes then sprinkle with confectioners sugar. Cut into squares.

Caraway Seed Bread

Here is a caraway seed bread for y`all

Caraway Seed Bread
Mrs. H. Neal Hamilton

1/2 cup shortening
1/2 cup sugar
2 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoon caraway seeds
3/4 cup milk

Cream sugar and shortening. Add eggs, one at a time and beat after each addition. Sift together flour, baking powder and salt. Add caraway sees. Add dry ingredients , alternately with milk to creamed mixture. Pour into greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Bake 50 minutes at 350 degrees.

Cookie Jar Favorite

Here is the second recipe for the day...dessert Thursday....

Cookie Jar Favorite
Mrs. Irene Brown

2 1/2 cup flour
1 teaspoon cinnamon
1 teaspoon soda
1/4 teaspoon cloves
1 teaspoon salt
1 cup raisins
1/2 cup nutmeats, chopped
1/2 cup shortening
1 cup sugar
1 egg
1 1/4 cup unsweetened applesauce

Sift flour and measure. Sift with soda, spices and salt. Add raisins and nutmeats. Cream shortening and add suygar gradually. Beat until light and fluffy. Add eggs and beat thoroughly. Add dry ingredients, alternately with applesauce. Drop by Tablespoon onto cookie sheet. Bake 12 to 15 minutes at 400 degrees. Makes 50 medium cookies

Mocha Walnut Torte

Today like every Thursday..a dessert recipe....today 2 out of the cake, cookies or candy section of the 1968 Kansan`s Silver Spoon Cookbook.

Mocha Walnut Torte
Mrs. Virginia Stark

1 ( 16 oz) package brownie mix
2 eggs
1/4 cup water
1/2 cup California Walnuts. coarsely chopped ( black walnuts would be good)
2 cups whipping cream
1/2 cup brown sugar, firmly packed
2 teaspoon instant coffee

Follow cake method for brownies on package, stirring eggs and water into mix, then adding walnuts. Spoon into 2 greased 9-inch layer cake pans. Bake 20 minutes at 350 degrees. Turn out on racks to cool. Whip cream until it begins to thicken. Gradually add brown sugar and instant coffee. Spread between layers of torte and swirl over top and sides. Dot with walnut halves. Chill overnight before serving. Cut in small pieces to serve.

Chocolate Chip Bars

Chocolate chips...yummy

chocolate chips Bars
Mrs. Laura Baughman

1/2 cup brown sugar
1/2 cup white sugar
1 cup margarine
2 egg yolks
1 Tablespoon water
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups flour

Mix ingredients in large greased pan. Pat mixture down in pan with spoon or by hand. Bake 12 minutes or until lightly browned at 350 degrees.

TOPPING

2 egg whites
1 cup brown sugar
1 cup chocolate chips

Beat egg whites until stiff; fold in brown sugar and chocolate chips. Spread on bars and bake about 25 minutes at 350 degrees.

Strawberry Cake

Strawberry cake......

Strawberry Cake
Mrs. Ben H. Dickerson

1 package white cake mix
1 package strawberry gelatin
1/2 ( 10 oz) package frozen strawberries, thawed
1/2 cup cooking oil
1/2 cup cold water
4 egg whites

Combine ingredients and beat for 5 minutes at low speed on mixer. Bake 30 minutes at 350 degrees.



ICING

1 pound confectioners sugar
1/2 cup butter or margarine
1/2 ( 10 oz) package frozen strawberries, thawed

Mix all ingredients ; beat well until thick and creamy. Spread on cooled cake.

Cola Salad

hmmm, this would good in a couple of weeks....

Cola Salad
Mrs. Pat Rodriquez

1 box lemon gelatin
1 cup hot water
1 bottle cola drink
1 cup green grapes, halved
1 cup apples, diced
1 cup celery, cut in small pieces

Dissolve gelatin in hot water; add cola. When cool, add other ingredients and chill. Serve on lettuce leaf topped with mayonnaise.

Carrot Cookies

Here is the first cake,cookie, candy recipe for the week. they are healthy for you since they have carrots....and another way to get carrots into those kiddos, maybe

Carrot Cookies
Mrs. Bingo Turner

1 cup shortening
3/4 cup sugar
1 egg, beaten
1 cup raw carrots, grated
2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt

Cream shortening and sugar. Add beaten egg and grated carrots. Add dry ingredients to creamed mixture. Chill dough 1 hour. Drop by teaspoon on greased cookie sheet. Bake 12 minutes at 350 degrees. Make 5 dozen cookies

ICING

1 box confectioners sugar
grated orange rind
orange juice

Combine ingredients to spreading consistency and ice cookies

Pork chop On Corn Stuffing

Starts another week....

Pork Chop on Corn Stuffing
Mrs. Sylvia Williams

1 quart soft bread cubes
1/4 cup onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sage
1 (12 oz) can Mexican corn
1 egg, beaten
6 pork chops

Combine bread, onion, seasonings and drained corn. To liquid drained from corn add enough water to make 1/2 cup. Add to egg and blend with stuffing. Place in large greased baking dish. Lightly brown pork chops. Arrange on top of stuffing. Cover and bake about 45 minutes. Remove cover and bake 5 minutes longer. Serves 6.

Peanut Brittle

Here is the last cake, cookie or candy recipe for the week...and what to do you know it1s Peanut brittle

Peanut Brittle
Betty L. Rippetoe

1 1/2 cup sugar
1/2 cup boiling water
2 Tablespoon butter
2 Tablespoons dark corn syrup
1 teaspoon baking powder
1 cup salted peanuts

Cook sugar, water ,butter and syrup to 310 degrees. Remove from heat and add baking soda and peanuts, stirring well. Pour onto greased cookie sheet. Wet hands in cold water and pull from each side until thin. Keep wetting hands, as needed until candy is cool enough to handle.

Pumpkin Bread

These can be made in loaf pans instead of coffee cans , since coffee cans are not metal anymore.

Pumpkin Bread
Bertha M. Merkel

3 cups sugar
4 eggs
1 cup cooking oil
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup water
2 cups pumpkin
2 1/2 cup flour
2 teaspoon soda
1 cup nutmeats
1 cup dates

Add all ingredients and beat. Bake in coffee cans 1 hour at 350 degrees

Mace Cake

Here is the other cake recipe for the day.....

Mace Cake
Mrs. James Flack

2 cups sugar
2 sticks butter or margarine
2 cup flour
6 eggs
1 teaspoon mace

Cream butter and sugar, adding 1 egg at a time. Add flour. Small amount at a time; then add mace to batter. Bake in greased and floured angel food cake pan or Bundt cake pan 1 hour and 15 minutes at 325 degrees.

Chocolate Yweed Layer Cake

Two cake recipes today here is the first one....

Chocolate Yweed Layer Cake
Mrs. Vincent C. Solomon

1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups cake flour
3 teaspoon baking powder
dash of salt
1 cup milk
3 squares unsweetened chocolate , grated
3 egg white

Cream together thoroughly butter and 1/2 cup sugar. Beat in vanilla. Sift flour, baking powder and salt and add to creamed mixture alternately with milk, beginning and ending with dry ingredients and beating well after each addition. Stir in chocolate in batter. Beat egg whites until foamy. Add remaining 1/2 cup sugar, 1 Tablespoon at a time and beat until egg whites form soft peaks. Gently fold egg whites into batter. Turn into 3  8 -inch or 2  9-inch pans that have been greased and linded with waxed paper. Bake 20 to 25 minutes at 350 degrees. or until toothpick inserted in center comes out clean. Cool in pans 5 minutes then turn on top of wire racks to cool thoroughly. Spread frosting between layers, top and sides of cake. Pour chocolate shadow over top, allowing some to drizzle down sides of cake.

GOLDEN BUTTER CREAM FROSTING

3/4 cup butter, softened
3 egg yolks
2 1/4 cup confectioners sugar

Beat thoroughly 3/4 cup softened butter and egg yolks. Gradually add confectioners sugar, beating until smooth.


CHOCOLATE SHADOW

1  6-oz size semi-sweet chocolate pieces
2 to 4 Tablespoon warm water

Melt semi-sweet chocolate pieces over hot water in top of double boiler. Add enough warm water to make mixture thin enough to pour.

Melting Moments

Melting moments will be here soon with the falling snow.....

why not make cookies before that time...

Melting Moments
Mrs. Mary B. Mann

1/2 cup corn starch
1/2 cup confectioners sugar
1 cup flour, sifted
1 cup butter, softened
1 1/2 cup flaked coconut

Sift together cornstarch, confectioners sugar and flour. Blend in butter until soft dough is formed. If desired, chill dough. Roll into small balls 1/2-inch in diameter. Roll in coconut. Flatten with floured fork. Place on greased baking sheet 1 inch apart. Bake 20 minutes or until lightly browned at 300 degrees. Makes 3 1/2 dozen

Pecan Bars

Continuing with a cake, cookie or candy recipe .

Pecan Bars
Mrs. Mary B. Mann

1 cup light brown sugar, well packed
1/4 cup butter
1 egg
1 cup flour
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup pecans
1 teaspoon baking powder

Melt butter with sugar, being careful not to overcook. Cool slightly; add beaten egg, salt and vanilla. Add baking powder and flour; add egg mixture and fold in pecans. Bake in 9 -inch pan, greased and floured about 45 minutes at 300 degrees. cut into bars.

Cocktail Meatballs

Here is a recipe for those up and coming holiday parties.....

Cocktail Meatballs
Mrs. Logan C. Croskey

1 large bottle catsup
1 ( 10 oz) jar grape jelly
juice of 1/2 lemon

Blend all ingredients and simmer for 1 hour.

Meatballs

2 pounds ground chuck
1 teaspoon salt
1/4 teaspoon pepper

Combine ingredient and mold into small meatballs. Do not fry. Add meatballs to hot sauce and simmer gently for 1 hour.

Marshmallows

Here is a start of another week of cake,cookies and of course Candy....for the holidays.

Marshmallows
Helen L. Beach

1 envelope unflavored gelatin
1/3 cup cold water
1/2 cup sugar
2/3 cup light corn syrup
1 teaspoon vanilla
4 cups cornflakes or rice cereal

Soften gelatin in cold water in top of double boiler. Place over boiling water and stir until dissolved. Add sugar and stir until dissolved. Remove from heat. pour corn syrup into large bowl of electric mixer. Add vanilla and gelatin and sugar mixture. Beat at highest speed until mixture becomes thick and of soft marshmallow consistency, about 15 minutes. Crush cornflakes or rice cereal with rolling pin and line sides and bottoms of 7 x 10 x 1 1/2-inch greased pan. pour in marshmallow mixture and smooth top with spoon of knife. Sprinkle additional corn flakes or rice cereal on top. Let stand in cool place ( not a refrigerator) until well set, about 1 hour. To remove from pan, loosen around edges with knife and invert over cookie sheet. Cut into squares with sharp knife moisten with water. Roll marshmallows in remaining corn flakes or rice cereal to coat the sides of the marshmallows. For variation, roll in powdered sugar and cornstarch or roll in coconut. For ginger or chocolate flavor, crush ginger or chocolate cookies and coat marshmallow with them.

Barbeque Ribs

Yummy barbeque ribs.....love them even though they are a little messy!

Barbeque Ribs
Mrs. James D. Vessen

3 to 3 1/2 pounds spareribs
1/2 cup onion, chopped
3 Tablespoon sugar
2 teaspoon dry mustard
3 Tablespoon Worcestershire sauce
1/4 teaspoon pepper
1 cup cream
1 cup water
1/2 cup vinegar

Cut ribs into serving pieces. Place in shallow pan and brown for 30 minutes at 350 degrees. Combine remaining ingredients and bring to a boil . Pour sauce over ribs and bake for 1 hour or until tender, basting occasionally. Serves 4 to 5.

7-pound Quick Fudge

Here is one of the many candy recipes....

7-pound Quick Fudge
Mrs. J. E. Rockhold

7 cups sugar
1 large can evaporated milk
1 stick margarine
2 giant chocolate bars
1 large package chocolate chips
1 pint marshmallow cream
1 cup nutmeats, chopped

Melt margarine. Mix with evaporated milk and sugar and boil 8 to 9 minutes. Meanwhile break chocolate bars into pieces in large mixing bowl. Add chocolate chips. Pour boiled mixture over chocolate. Stir until melted. Add marshmallow cream and nutmeats. Stir well and pour into buttered pans. Makes approximately 7 pounds.

Anniversary Muffins

You can make these even if no anniversary is happening.

Anniversary Muffins
Mrs. Marilyn Merrick

2 cups 100 percent bran
2 cups boiling water
1 cup shortening
3 cup sugar
4 eggs
1 quart buttermilk
5 cups flour
5 teaspoon baking soda
1 teaspoon salt
4 cup bran cereal

Combine 100 percent bran and boiling water and let stand. Cream shortening and sugar. Add eggs, one at a time, then add buttermilk. Sift together flour, soda, and salt. Add bran cereal to this mixture .Fold all mixtures together until well moistened., Pour into 1 -pound coffee cans and refrigerate. Do not freeze. Bake, as wanted, in muffins pans 20 to 25 minutes at 400 degrees. Dates, raisins or nuts may be added. This mixture will keep 3 months in refrigerator.

Old-Fashioned Banana Shortcake

ooohhhhh , need I say anything else!

Old- fashioned banana Shortcake
Noamie Mitchell

2 cup flour
3 Tablespoon baking powder
1/4 cup sugar
1/2 teaspoon salt
1/3 cup shortening
2/3 cup milk
softened butter
bananas

Mix and sift dry ingredients. Cut fat into mixture until size of pea. Make well in mixture and add milk, Gradually to make a soft dough. Toss on floured board and knead gently. Pat or roll to 1/2-inch thickness. Put 1/2 dough into greased pan and spread surface with melted butter. Top with remainder of dough. Bake 20 minutes at 450 degrees. Remove shortcake to a large plate and separate layers with a fork. Place crushed sweetened bananas. Serve plain or with whipped cream.

Crown Jewel Cake

Here is a cake recipe that uses jello....that's not really a cake....

Crown jewel Cake
Helen L. Beach

1 package each of black cherry raspberry , lime and strawberry gelatin
3 cups boiling water
2 cups cold water
1 cup pineapple juice
1/4 cup sugar
1 cup cold milk
1 teaspoon vanilla
2 envelopes whipped dessert topping
flake coconut

Prepare black cherry , lime and strawberry gelatin using 1 cup hot water and 1/2 cup cold water for each. pour into 8 x 8 x 2-inch separate pans and chill until firm. Heat pineapple juice and dissolve raspberry gelatin in it. Add 1/2 cup cold water and chill until syrupy. Combine milk, vanilla and whipped dessert topping in a bowl. blend , then beat until mixture forms soft peaks. Fold into raspberry gelatin. Cut black cherry, strawberry and lime gelatin into 1/2-inch cubes. Fold into raspberry gelatin mixture. Pour into 9-inch angel food cake pan. Chill 8 hours. Unmold and spread tops and sides with additional whipped dessert topping. Sprinkle with flaked coconut, tinted pink, if desired. Other colors gelatin may be substituted in this recipe.

Lemon Pound Cake

Who doesn`t love pound cake....and lemon on top of that....

Lemon pound Cake
Mrs. Mary Holstrom

4 eggs
 1 package 2 layer size yellow cake mix
1 package instant lemon pudding mix ( dry)
3/4 cup water
1/3 cup salad oil
Lemon Glaze

Beat eggs until thick and lemon colored. Add cake mix, pudding mix, water and oil. beat 10 minutes at medium speed on electric mixer.Pour into ungreased 10-inch tube pan with removeable bottom. bake 50 minutes at 350 degrees. leaving cake on pan bottom, remove sides of pan from hot cake. Using 2-tied fork, prick holes on top of cake . Drizzle lemon glaze over top and spread on sides of cake. Cool completely before removing pan bottom. Garnish with thin slices of lemon.

Lemon Glaze

2 cups confectioners sugar
1/3 cup lemon juice

Combine ingredients and heat to boiling.

Chow Chow Relish

This is the last canning recipe for this publication.


Chow Chow Relish

4 cup cabbage, chopped ( 1 small head)
3 cups cauliflower, chopped ( 1 medium head)
2 cup onions, chopped
2 cups green tomatoes, chopped ( about 4)
2 cups sweet green peppers, chopped ( about 2)
3 Tablespoon salt
2 1/2 cup vinegar
1 1/2 cup sugar
2 teaspoon dry mustard
2 teaspoon celery seed
1 teaspoon turmeric
1 teaspoon mustard seed
1/2 teaspoon ginger

Combine chopped vegetables, sprinkle with salt. Let stand 4 - 6 hours in a cool place. Drain well.

Prepare home canning jars and lids according to manufacturing directions. Combine vinegar, sugar and spices in a 6-8 quart saucepan. Simmer 10 minutes. Add vegetables, simmer 10 minutes. Bring to a boil. Carefully ladle into hot relish into hot jars, leaving 1/4 inch head space. Adjust caps.

Process 10 minutes in boiling water bath canner. Makes about 4 pint jars.

Grandma Wickstrom`s Nut cake

Here is the cake/ candy  recipe for the day....

Grandma Wickstrom`s Nut Cake
Mrs. Frances E. Baird

1 cup sugar
2/3 cup shortening
3 eggs, separated
2/3 cup milk
2 cup flour
2 teaspoon baking powder
pinch salt
1 cup chopped nutmeats
1 teaspoon vanilla

Sift together flour, baking powder and salt. Cream shortening and sugar and egg yolks. Add vanilla to milk. Add milk and flour alternately, until well blended. Fold in egg whites, beaten stiff. Add nutmeats. Bake 1 hour at 350 degrees in greased angel food cake pan. ice with butter icing, if preferred.

Roquefort Dressing

Here is a dressing for that salad...home made....

Roquefort Dressing
Mrs. Marilyn Merrick

1 cup buttermilk
1 quart salad dressing
2 ( 3 oz ) packages cream cheese
3 oz Roquefort cheese
1 Tablespoon garlic salt

break cheese in small pieces and combine with rest of ingredients. Let stand at least 8 hours before serving. Use no substitutes.

Carrot cake

Since this is almost time for the cake, cookie, candy making time lets, try and have a recipe. I will try and have a recipe for each day.

Carrot Cake
Mrs. Sylvia Williams

1 1/2 cup cooking oil
2 cups sugar
4 eggs
3 cup self-rising flour
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup black walnuts
2 full cups carrots, grated finely

Combine all ingredients and pour into a floured and greased tube pan. Bake 1 1/2 hours at 350 degrees. If you use plain flour; to 2 cups flour, sifted , add 1 teaspoon soda, 1 teaspoon salt and 2 teaspoon baking powder.

Mexican Chili Con Carne

Here is another recipe from 1968.A good one to fix now that it is fall weather.

Mexican Chili Con Carne
Betty L. Rippetoe

2 pounds stew meat
2 Tablespoon chili powder
2 cloves garlic, minced
3 Tablespoon flour
4 Tablespoon vegetable oil
2 Tablespoon suet, chopped
1 large onion, chopped
2 teaspoon salt
1 1/2 quarts water
1 9 No. 2 size) can chili beans
Dice meat into 3/4 inch cubes . ( This is easier to cut if partially frozen). Fry onion until tender in oil with suet added. Add meat, chili powder, garlic and flour. Cook for 15 minutes. Add salt and hot water and simmer 45 minutes or until tender. Add chili beans and heat thoroughly.

New-Way Buns

Here is the bread recipe for this week.

New-Way Buns
Mrs. Esther K. Crawford

1/2 cup warm water
2package yeast
1/3 cup luke warm milk
1/2 cup sugar
1 teaspoon salt
2 large eggs
1/2 cup soft shortening
4 1/2 to 5 cup flour
1 pound ground beef
1 medium onion, finely chopped
1 cup cabbage, finely chopped
1 teaspoon salt
1/4 teaspoon pepper

Mix warm water and dry yeast. Stir in lukewarm milk, sugar, eggs,and shortening
.Mix well and add flour. Mix with spoon until smooth and flour is used. Put onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and let rise in warm place until double. Punch down. Let rise again until almost double. Roll out dough and cut in 3-inch squares.
Cook ground beef, onion, cabbage, salt and pepper together until done. Place 1 Tablespoon of meat mixture on each square of dough. Fold ends up and pinch together. Place folded ends down on greased baking sheet. Bake 12 to 15 minutes ( until lightly browned) at 375 degrees.

Mississippi Peanut Brittle

Happy Halloween!
Here is a candy recipe for the holiday.

Mississippi Peanut Brittle
Mrs. John O. Fife

1 cup sugar
1/2 cup water
1/2 cup corn syrup
1 cup raw peanuts
1 Tablespoon butter
1 teaspoon soda

Cook sugar, water and syrup to about hard ball consistency on candy thermometer or firm ball in cold water. Add raw peanuts and cook until liquid is light brown. Cream butter and soda together and have ready. Add this at very last. Have a cookie sheet greased. Pour candy on thinly. Cool and break into pieces.

HAPPY HALLOWEN

HAPPY HALLOWEEN!

Sweet Onion Relish

Well one more week of these canning recipes then we will go to other recipes, unless I can find more canning recipes .

Sweet Onion Relish

12 large onions, finely chopped
1 Tablespoon salt
2 green cooking apples, finely chopped
2 red bell peppers, finely chopped
1 cup cider vinegar
1 cup sugar
1 teaspoon white pepper

  Combine onions and salt in large glass bowl . Cover and let stand overnight. Drain well.

Prepare home canning jars and lids according to manufacturing instructions.
Combine vinegar, sugar and white pepper in a saucepan. Bring to a boil, reduce heat. Add chopped onions, red peppers and apples. Simmer about 10 minutes. Carefully ladle hot relish into hot jars, leaving 1/4-inch head space. Adjust caps.
 Process 15 minutes in boiling water bath canner. Makes about 3 pint jars.

Combination Vegetable Salad

This would be good to serve at those upcoming holidays, or just use the dressing recipe for that salad.

Combination Vegetable Salad
Mrs. Bingo Turner

1 large head lettuce, broken into bite size pies
1 cucumber, diced
3 tomatoes, cut in wedges
1 green pepper, sliced crosswise

Combine and cover with plastic wrap.

THOUSAND ISLAND DRESSING

1 cup mayonnaise
2 hard cooked eggs, finely sieved
1/4 cup chili sauce or catsup
1 Tablespoon onion, grated
2 Tablespoon green pepper, grated

Combine ingredients. makes 1 1/2 cups dressing. Add dressing to salad when ready to serve.

Chili Balls

this is a good recipe for this time of year.......

Chili Balls
Mrs. Sylvia Williams

1 pound ground beef
1 egg, beaten lightly
1 onion, chopped
1 heaping teaspoon chili powder
1/2 cup milk
1/2 cup rice, uncooked
1 can tomatoes or tomato puree

Mix all ingredients and form into balls. Brown in fat, then add tomatoes or tomato puree, chili powder , salt and pepper. cook slowly about 1 hour.....

this would be good over spaghetti.

Chocolate Icing

Here is a recipe just for frosting for the sheet cake that was posted yesterday

Chocolate icing
Mrs. Virginia B. Skinner

1/4 pound margarine
6 Tablespoon milk
4 Tablespoon cocoa
1 pound box confectioners sugar
1 teaspoon vanilla
1 cup nutmeats

Start making icing about 5 minutes before sheet cake is done. Combine margarine ,milk, and cocoa and bring to a rapid boil. Remove from heat and add sugar, vanilla and nutmeats. Beat well and spread on cake when taken from oven.

Southern Skillet Cornbread

Here is another version of cornbread....

Southern Skillet Cornbread
Mrs. George Gebhardt

2 cups white cornmeal
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon baking soda
2 eggs, well beaten
2 cups buttermilk
4 Tablespoon bacon fat drippings

Stir dry ingredients together; add beaten eggs with buttermilk to dry ingredients. Put bacon drippings in a 10-inch iron skillet. Set skillet in 450 degrees oven until fat is smoking hot. Remove skillet from oven and pour fat into batter. Beat with spoon and pour batter into skillet. Quickly place in oven and bake 15 to 20 minutes at 450 degrees. Cut in squares and serve immediately

Chocolate Sheet Cake

Here is another chocolate cake recipe made from scratch.

Chocolate Sheet Cake
Mrs. Virginia B. Skinner

2 cups sugar
2 cups flour
1/4 pound margarine
1/2 cup shortening
4 Tablespoon cocoa
'1 cup water
2 eggs
1 teaspoon soda
1/2 cup buttermilk
1 teaspoon vanilla

Sift together sugar and flour. Combine margarine , shortening , cocoa and water. Bring to a rapid boil and pour over flour and sugar mixture. Add eggs, slightly beaten, soda, buttermilk and vanilla. Mix well. Pour on greased 12 x 18-inch cookie sheet. Bake 20 minutes at 400 degrees.

Chocolate Marshmallow Fudge

Who is a fudge recipe to save for those upcoming holidays.

Chocolate Marshmallow Fudge
Mrs. Jerry W. Franklin

4 cups white or brown sugar
1 tall can evaporated milk
1 stick butter or margarine
1 ( 12oz) package chocolate chips
1 jar marshmallow fluff
1 teaspoon vanilla
1 cup nutmeats, chopped ( optional)

Put sugar, milk and butter into saucepan. Cook over medium heat until mixture reaches soft ball stage when tested in water. Remove from heat and add chocolate chips and jar of marshmallow fluff. Stir , but do not beat. Add vanilla and nutmeats. Blend well. Pour into buttered plate or dish to cool. Makes 4 pounds.

30 minute Chocolate Cake

who doesn`t love chocolate cake who is a recipe that only takes 30 minutes.

30 minute Chocolae Cake
Mrs. Armon Jordan

2 cups sugar
2 cups flour
1 stick margarine
1/2 cup shortening
3 Tablespoon cocoa
1 cup boiling water
1/2 cup buttermilk
1 teaspoon soda
1 teaspoon vanilla
2 eggs

Combine sugar and flour. Mix margarine, shortening, cocoa and boiling water and beat well. Combine soda and buttermilk and add vanilla and eggs. Add flour and sugar to this mixture. Batter will be thin. Bake in long greased and floured pan 30 minutes at 350 degrees.

ICING

1 stick margarine
6 Tablespoon milk
3 Tablespoon cocoa
1 box confectioners sugar
1 cup pecans

Combine margarine, milk and cocoa and let come to a boil. Add confectioners sugar and pecans. Beat well and put on cake as soon as it is done.

Sweet Canatloupe Pickles

I know the gardens are done here in the Ozarks, but here another canning recipe.

Sweet Cantaloupe Pickles

4 medium cantaloupe
3 cups vinegar
2 cup water
2 cinnamon sticks
2 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon ground nutmeg
4 1/2 cup sugar

Cut cantaloupe in half , remove seeds and cut melon into balls or one inch cubes. Combine vinegar, water and spices in a large 6-8 quart stainless steel or unchipped enamel saucepan .Bring to a boil, reduce heat and simmer 5 minutes. Remove from heat , add melon and let stand 1 1/2 -2 hours.
Prepare home canning jars and lids according to manufacturers instructions.
Add sugar to cantaloupe mixture. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer 45 minutes to 1 hour or until cantaloupe becomes slightly transparent
pack melon balls into hot jars, leaving 1/4 inch head space. Carefully pour hot syrup over melon balls, leaving 1/4 inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
Process 10 minutes in boiling water bath canner. Makes about five 12 -oz jars.

German Chocolate Cake

Here is a recipe for popular cake made from scratch.

German Chocolate Cake
Betty L. Rippetee

1/4 pound semi-sweet baking chocolate
1/2 cup boiling water
1 cup margarine
2 cups sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cream margarine and sugar. Add egg yolks, one at a time, beating well after each addition. Add vanilla and melted chocolate and mix until well blended. Mix flour with soda and salt. Add dry ingredients, alternately with buttermilk, beating until smooth. Fold in egg whites. Bake 35 to 40 minutes at 350 degrees. This can be frozen and iced when ready to use.

ICING

1 cup evaporated mik
1 cup sugar
3 egg yolks
1/4 pound margarine
1 teaspoon vanilla
1 1/2 cups flaked coconut
1 cup pecans, finely chopped

Combine milk, sugar, egg yolks , margarine and vanilla. Cook over low heat, stirring constantly until thick. Remove from heat and add coconut and pecans. Cover top and layers of cake, but not sides.

Sweet Sour Cabbage Slaw

This one is from 1968.

Sweet Sour Cabbage Slaw
Mrs. Leroy Lamson

1 medium head cabbage
1 medium onion
1/2 green pepper
3 stalks celery
2 cups sugar
2 cups vinegar
1/2 teaspoon salt

Cut or shred cabbage, pepper, onion and celery. Add sugar, salt and vinegar.

The Real McCoy

The first dessert or rather candy......

The Real McCoy
Barbara Kennemore

6 pound sugar
1 pound margarine or butter
1 quart milk
1 quart white corn syrup
paraffin, about 1 1/2 inch square
1 envelope unflavored gelatin
2 Tablespoon water
nutmeats or coconut as desired
Flavoring as desired

Read entire directions before starting to make candy.

Butter and set aside pans. A 9-inch pan is just right for each 1/4 of this recipe.

Combine sugar, margarine or butter , milk, syrup, paraffin and gelatin in large pan, at least 10 quart size. Cook over medium heat, stirring constantly until mixture reaches 236 degrees. Remove from heat and divide into as many portions as flavors desired. This mixture may be flavored any desired way. For example : divide into 4 parts. Make 1 part chocolate by adding 2 Tablespoon cocoa and 1 teaspoon vanilla; make another part peanut butter by adding 2 Tablespoon peanut butter and 1 teaspoon vanilla; another part pink by adding several drops of red food coloring and 1 teaspoon vanilla ; another part vanilla by adding 1 teaspoon vanilla.

Stir in flavorings and beat each until very stiff. Chopped nutmeats or coconut may be added. Continue beating until so stiff it won`t fall from spoon. Quickly spread into buttered pans. Cut into squares. Makes about 15 pounds candy. This candy will keep for a long time if stored in airtight container.

Mexican Chili Con Carne

Ok, I am back, took a break from entering recipes for a week...here we go...I think since I took a break last week maybe we might have two recipes this week.
Here is the first one for Monday.

Mexican Chili Con carne
Mrs. Katherine Dodig

1 medium onion, chopped
1 clove garlic, minced or mashed
3 Tablespoons salad oil or shortening
2 pounds ground chuck
3 Tablespoon flour
3 Tablespoons chili powder
2 1/2 cups beef stock or bouillon
2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano, crumbled

Sauté onion and garlic in oil and remove from pan. Brown meat in oil until crumbly. Stir and cook a few minutes longer to blend. Pour hot beef stock. Add sautéed onion and garlic; season with salt and pepper and oregano. Cover and simmer for 1 hour , stirring occasionally. Serves 6.

Cherry Coconut Coffee Cake

I think any kind of cake is a comfort, especially when it is good with a cup of coffee or glass of ice cold milk.


Cherry Coconut Coffee Cake
Mrs. Elsie Stitts

3 Tablespoon butter or margarine
1/2 cup flaked coconut
1 can cherry pie filling
1 1/2 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
1/4 cup butter,melted
1/4 cup milk

Melt 3 Tablespoon butter in 9 x 9x 2-inch baking pan. Add coconut and cherry pie filling. Sift flour, baking powder and salt. Beat eggs until thick. Gradually add sugar, beating well after each addition. Stir in melted butter, but not hot butter. Add dry ingredients, alternately with milk. Beat until smooth. Pour onto pie filling. Bake 40 to 50 minutes at 350 degrees . While warm, frost with confectioners sugar icing.

Orange Loaf Cake

Here is a loaf cake using orange rind....

Orange Loaf Cake
Shirley Simpson

2 cups sifted cake flour
1 1/2 cups granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup orange juice
1 Tablespoon orange rind, grated
2 eggs

Sift together into mixing bowl cake flour, sugar, baking powder and salt. Add shortening, ornage juice and rind. Beat vigorously for 2 minutes. If using electric mixer, use medium speed. Add eggs and beat for 2 more minutes. Pour into waxed paper -lined 4 x 9 x 3-inch loaf pan. This cake has a texture similar to pound cake. Set on cookie sheet and bake 1 hour at 350 degrees. Cool cake on rack. Remove from pan while still warm.

Icing

1 cup sifted confectioners sugar
2 Tablespoon orange juice
1 teaspoon orange rind, grated

Combine ingredients and mix until smooth. Glaze cake while it is still warm.

Hot Potato Salad

Since this is comfort food week because of the fall weather...I think potato salad is a comfort food, even though most of the time we only eat it during the summer months, but why not have in it the fall as well.

Hot Potato Salad
Mrs. John O. Fife

4 or 5 medium potatoes
4 slices bacon
2 teaspoon onion, minced
1/2 cup vinegar
1/4 cup water
1/4 cup sugar
2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
1/4 cup parsley, chopped

Cook potatoes, peel and slice. Mince bacon; fry until crisp and drain. Combine onion, vinegar , water, sugar , salt , pepper and mustard. Heat and add to potatoes. Add bacon and parsley, mixing carefully with fork so potato slices are not broken. Heat slowly.

Barbeque Pot Roast

This fall weather we have been having lately makes me want to fix a few comfort foods....here is a recipe for one....hint after browning the roast  can put in crock pot and let cook all day.

Barbeque Pot Roast
Mrs. Katherine Dodig

3 to 4 pound beef arm or blade pot roast ( used a deer roast)
3 Tablespoons lard or drippings
1/8 teaspoon pepper
1 teaspoon salt
1/2 cup catsup
1/2 cup water
1 Tablespoon vinegar
1 Tablespoon brown sugar
2 Tablespoon lemon juice
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1 medium onion, sliced

Brown pot roast in lard or drippings. Mix remaining ingredients and add roast. Cover tightly and cook slowly 3 1/2 to 4 hours or until tender. Thicken liquid for gravy. Serves 6 to 8.

Snappy Turtles

These could also be considered a candy to a point....but we will say they are a cookies.


Snappy Turtles
Mrs. Frances Spalding

1 1/2 cups enriched flour
1/4 teaspoon soda
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup brown sugar, firmly packed
2 eggs
1/2 teaspoon vanilla
1/8 teaspoon maple flavoring

Sift together flour, salt and soda. Cream butter or margarine, and add brown sugar slowly. Add 1 egg and 1 yolk. ( Reserve white) Beat well. Blend in vanilla and maple flavoring. Add dry ingredients gradually. Dough will be soft. Chill, if desired.
Arrange 5 pecan halves, for each cookie, to resemble head , feet of turtle. Mold dough into balls. Dip bottom into egg white and press lightly onto pecan halves. Use 1 rounded teaspoon dough . Bake 10 to 12 minutes at 350 degrees. Cool. Frost.

Chocolate Frosting

1/2 cup semisweet chocolate morsels
1 Tablespoon butter or margarine
1/4 cup milk
1 cup powdered sugar

Combine first three ingredients, in top of double boiler. Heat over boiling water until melts. Remove from heat . Add powdered sugar and blend.

Bubble Bread

Here is another recipe for Bubble bread or monkey bread...

Bubble Bread
Mrs. Esther K. Crawford

2 enevelopes yeast
1/2 cup warm water
1 cup milk
2 eggs
1/2 cup sugar
1 teaspoon salt
5 1/2 cups flour
1/2 cup butter
1/2 cup sugar
2 teaspoon cinnamon
melted butter

Scald milk and let cool. Dissolve yeast in warm water. Beat with mixer or by hand butter, 1/2 cup sugar, salt and eggs. Add milk, yeast and flour. Mix well and knead 5 to 10 minutes. Put in greased bowl and put in warm place until double in size. Knead again and pull off balls the size of walnuts, roll in melted butter and dip in mixture of 1/2 cup sugar and cinnamon. Place in zip-zag fashioned in a greased 10 -inch tube angel food pan. place another layer on top of first layer. Let rise again in warm place until level with pan. Bake 15 minutes at 375 degrees and then 30 to 40 minutes more at 325 degrees. Chopped pecans may be added to the sugar cinnamon mixture if desired.

Shortbread Cookies

These are yummy....

Shortbread Cookies
Mrs. James Flack

1 pound butter
1 cup sugar
4 to 4 1/2 cups flour

Cream butter and sugar together. Mix in 2 cups flour and stir in remaining flour with spoon. Pat dough out in cookie sheet and bake 1 hour and 15 minutes at 325 degrees. Cut while hot. Cool before removing. add nutmeats or chocolate chips, if desired, before baking.

Brown Sugar Chews

Today we get two recipes for cookies.....

Brown Sugar Chews
Mrs. Mary Duke

1 egg
1 cup brown sugar
1 teaspoon vanilla
1/2 cup flour, sifted
1/4 teaspoon salt
1/4 teaspoon soda
1 cup nutmeats, coarsely chopped

Combine egg, brown sugar and vanilla. Add sifted flour with salt and soda. Add nutmeats and bake in well-greased square pan 18 to 20 minutes at 350 degrees. cookies should be soft when taken out of oven. Cool in pan . Cut in squares.

Carrot Cookies

Yes, you can make carrot cookies...they are cookies that are healthy....

Carrot Cookies
Mrs. Pat Robriquez

1 cup carrots, cooked and mashed
3/4 cup shortening
1 cup sugar
1 egg, beaten
2 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
1 Tablespoon orange rind, grated
1/2 teaspoon vanilla

Cream shortening, sugar and carrots; add egg. sift flour, baking powder and salt and add to batter. Add grated orange rind and vanilla last. Drop on cookie sheet and bake 25 to 30 minutes at 350 degrees.

ICING

1 cup confectioners sugar
juice of 1/2 orange
juice of lemon

Combine ingredients and ice cookies.

Pickled Three Bean Salad

Another canning recipe from workbasket....

Pickled three Bean Salad

1 1/4 - 1 1/2 pound green beans
1 1/4 to 1 1/2 pound wax beans
1 pound lima beans
2 cup sliced celery
1 large onion, sliced
1 red pepper, diced
2 1/2 cup sugar
3 cup white vinegar
1 1/4 cup water
1 Tablespoon mustard seed
1 teaspoon celery seed
4 teaspoon salt

  Prepare home canning jars and lids according to manufacturer`s instructions.

Wash beans, trim ends, cut into 1 1/2-inch pieces. Shell lima beans. combine beans, celery, onion and pepper in a large saucepan. Cover with boiling water and cook 7-8 minutes. Drain. Bring sugar, vinegar, water, mustard seed , celery seed and salt to a boil. Simmer 15 minutes. Add drained bean mixture . Heat to boiling. Carefully pack into hot jars, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.

Process 15 in a boiling water bath canner. Makes about 5 pint jars.

Chocolate Banana Cookies

Here is another cookie recipe ....today is Home-made cookie day.


Chocolate Banana Cookies
Mrs. Leroy Lamson

1 package chocolate morsels
2/1/4 cup sifted flour
2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup shortening
1 cup sugar
2 eggs
2 bananas or 1 cup mashed

Melt chocolate morsels over hot , not boiling water. Sift together baking powder, salt, soda and flour/. Blend in shortening and sugar together. Beat in eggs. add melted chocolate, flour mixture and the ripe mashed bananas. Drop by teaspoonful on greased cookie sheet. Bake 12 minutes at 400 degrees. Makes 7 dozen

Olive Cheese Snack

Olive Cheese Snack
Mrs. Elsie Stitt

1 ( 5 oz) jar bacon -cheese spread
4 Tablespoon butter or margarine
dash of hot pepper sauce
Dash of Worcestershire sauce
3/4 cup sifted all-purpose flour
1 small jar ( about 30) medium size stuffed green olives

Blend cheeses and butter or margarine until light and fluffy. Add hot pepper sauce and Worcestershire sauce. Mix well. Stir in flour and mix to form a dough. Shape around olives, using about 1 teaspoon mix for each. Place on ungreased baking sheet. Bake 12 to 15 minutes at 400 degrees or until golden brown. Makes about 30.

Cranberry Kitchen Cookies

I have decided the extra recipe will be cookie recipes since the 1 of October is home made
 cookie day. So here starts the first recipe....

Cranberry Kitchen Cookies
Mrs. Vincent C. Solomon

1/2 cup margarine
1 cup granulated sugar
3/4 cup brown sugar, packed
1/4 cup milk
2 Tablespoon orange juice
1 egg
3 cups flour, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup nutmeats, chopped
1 1/2 cups cranberries, chopped

Cream butter and sugars; then add milk, orange juice and egg. Sift flour, baking powder, and baking soda and salt. Combine with butter and sugar mixture and blend well. Stir in nutmeats and cranberries. Place teaspoonfuls on greased cookie sheet or you may bake as bars in 11 x 15 x1-inch pan. Sprinkle with granulated sugar on top of cake and bake 10 to 15 minutes at 375 degrees.

Sausage-Bean Chowder

Here goes another week of recipes...Thinking maybe a week with two recipes a day.....hmmm wonder what other kind of recipe I could post from 1968.


Sausage-Bean Chowder
Mrs. Rex B. Heffley

1 pound bulk pork sausage
2 cans ( 16 oz) kidney beans
2 cans ( 16 oz) tomatoes
1 quart water
1 large onion, chopped
1/2 teaspoon garlic salt
1/2 teaspoon thyme
1/4 teaspoon pepper
2 bay leaves
2 cups diced potatoes
1 green pepper

In skillet cook pork sausage until brown. As it browns, break into bite-sized piece. Pour off fat. In a large skillet, combine beans, tomatoes, water, onion, bay leaves, salt, garlic salt, thyme and pepper. Add sausage. Simmer, covered  1 hour. add potatoes and green pepper. Cook, covered another 20 minutes until potatoes are tender. Remove bay leaves. Serves 10 to 12.

Chip Chocolate Oatmeal Cookies

I know it should read chocolate chip oatmeal cookies, but that is how the recipe is titled chip chocolate oatmeal cookies.

Chip Chocolate oatmeal cookies
Mrs. Bingo Turner

1 1/2 cup shortening
2 cups brown sugar
1 cup granulated sugar
2 eggs
 1/4 cup water
2 teaspoons vanilla
3 teaspoon black walnut flavoring
2 cup flour
2 teaspoon salt
1 teaspoon baking soda
6 cups quick cooking oatmeal, uncooked

Combine ingredients in order listed. Blend well. Bake 8 to 10 minutes at 350 degrees. Take out before they seem quite done. Makes 8 to 10 dozen cookies.

Add chocolate chips to them before baking of course ...I think the person who submitted this recipe forgot them way back in 1968.

Bran Cereal Muffins

I am not a big fan of Bran, but here is a recipe to use with the bran cereal, I know bran is a good source of fiber.

Bran cereal Muffins
Helen L. Beach

3 cups flour
1 cup bran cereal
3 teaspoon baking powder
1 teaspoon salt
3 Tablespoon sugar
2 eggs, slightly beaten
1/2 cup vegetable shortening
2/3 cup milk

Combine milk and bran. Beat eggs slightly and mix into shortening until fluffy. mix sugar, salt, baking powder and sifted flour. Add dry ingredients to shortening , then add milk and bran. Mix only until ingredients are combined. Fill muffin pans until 2/3 fuller. Bake 20 to 25 minutes at 350 degrees.

Never Fail Peanut clusters

Here is one for the holidays coming up., remember this recipe is from 1968


Never Fail Peanut clusters
Mrs. Lee Good

2 pounds milk chocolate candy
1 pound slated Spanish peanuts
1 lever teaspoon chipped paraffin

Place in top of double boiler all the milk chocolate and paraffin. Let melt, stirring constantly. When melted, add peanuts, mixing well. Remove from heat and drop by teaspoon full on waxed paper. Cool until hardened. Makes approximately 48 candies

Hot Pickle Mix

Here is another canning recipe from Workbasket magazine I found....


Hot Pickle Mix

2 pounds small pickling cucumbers
3 carrots, pared and cut into 1/4-inch slices
2 medium sweet green peppers, seeded and cut into strips
1 small cauliflower, separated into floweret's
1 cup pickling onions, peeled
2 pound long red, green or yellow peppers, cut in half
3-4 jalapeno peppers or dried red peppers, cut in half
1 1/2 cup salt
4 quart water
10 cup distilled vinegar
2 cup water
1/4 cup sugar
2 Tablespoon horseradish
2 cloves garlic

Wash cucumbers, trim ends. Cut into 1/2 inch slices. Measure 1 1/2 quarts sliced cucumbers into large container with other prepared vagetables. Disolve sale in 4 quarts water. Pour over vegetables; let stand 1 hour. With rubber gloves, remove seeds from long peppers and cut into 1 1/2 inch pieces. Measure 1 1/2 quart and set aside.

Prepare home canning jars and lids according to manufacturing instructions. Combine vinegar, 2 cup water,, sugar, horseradish, and garlic , simmer 15 minutes. Remove garlic. Drain vegetables and pack sliced long peppers in hot jars, leaving 1/4 inch head space.Add a piece of jalapeno or dried red pepper to each jar. Carefully pour hot liquid over vegetables, leaving 1/4 inch head space. Remove air bubbles with a non-metallic spatula. adjust caps.

Process 10 minutes in boiling water bath canner. Makes about 8 pint jars.

French Salad Dressing

Just add lettuce to this salad dressing or make a salad and pour this over it....

French Salad Dressing
Mrs. Lewis Clodfetter

2 cups sugar
1 cup vinegar
1 cup oil
1 cup catsup
salt, pepper and paprika to taste
juice of 1 lemon

Combine all ingredients and beat well. This will keep for weeks.

Beef Noodle Sauerbrauten

Here is a start of the week recipe. I think this would be good to fix this considering that fall has moved in here in the Ozarks.....

Beef-Noodle Sauerbrauten
Mrs. Robert McCarty

2 pounds stew meat, cut in 1-inch cubes
4 Tablespoon shortening
1/4 cup onions, diced ( or 1 Tablespoon onion salt)
4 Tablespoon white wine vinegar
4 Tablespoon brown sugar
1/2 teaspoon ginger
1 teaspoon salt ( use half this amount if using onion salt)
1/2 teaspoon pepper
2 packages brown gravy mix
4 cups water
4 whole bay leafs

Brown meat and onions in shortening. Remove meat from skillet. Add gravy mix and 4 cups water. Mix other ingredients and add to gravy in skillet. Add meat and bay leaves and simmer for 1 1/2 to 2 hours. Serve over hot buttered noodles. Serves 8 to 10

Pumpkin Nut Bread

Alittle early to be  thinking about pumpkin bread, but here is a recipe, but then again it is close to fall.

Pumpkin Nut Bread
Mrs. Jerry W. Franklin

3 1/2 cup flour
2 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 teaspoon salt
3 cups sugar
4 eggs
1 cup cooking oil
1 2/3 cup water
2 cups pumpkin
1 or 2 cups pecans

Sift flour, baking soda, nutmeg, cinnamon, salt and sugar into a large mixing bowl. Mix well. add oil, eggs, water ,pumpkin and pecans. Grease and flour loaf pan and fill 1/3 full. Bake 40 to 50 minutest 350 degrees. Makes 3 loaves.

Tea Time Cookies

Tea Time cookies
Mrs. Leroy Lamson

1 package chocolate morsels
3/4 cup sifted flour
1/2 teaspoon salt
1/2 cup shortening
1/2 cup sugar
1 egg
1/2 teaspoon vanilla

Melt chocolate morsels over hot, not boiling water. Sift flour and salt together. Blend shortening and sugar, add egg, flour mixture, melted chocolate and vanilla. Beat well. Drop by teaspoonfuls on cookie sheet. Press a walnut half into each. Bake 15 minutes at 350 degrees. Makes 4 dozen.

Guacamole Salad

Here is something you can make for that football party. Note this recipe is from 1968.

Guacamole Salad
Mrs. Harry Holmstrom

1 envelope exotic herbs salad dressing mix
1 to 2 teaspoon chili powder
3 Tablespoon chili sauce
1 small onion, grated
4 dashes Tabasco sauce
1/4 to 1/2 cup mayonnaise
1 Tablespoon lemon juice
2 large avocados, pureed

combine all ingredients and mix well. Spoon into quart jar. Seal tightly and chill 1 hour. ( avocado mixture will darken if not covered tightly). Serve as dip with corn chips. For appetizer salad, serve in small amounts on shredded lettuce or romaine.

Pancakes A La Texas

This recipe is a different kind of Pancake then what you are used to1....

Pancakes A La Texas
Mrs. Elsie Stitt

1 1/4 cups corn muffin mix
3/4 cup milk
2 Tablespoon salad oil
1 large clove garlic , minced
1 medium onion, coarsely chopped
1/2 pound lean chuck, ground
3/4 teaspoons chili powder
2 teaspoon seasoned salt
1/3 cup canned tomato paste
1/2 green pepper, chopped
1 1/2 cups water
1 1-pound can of tomatoes, drained
liquid from drained tomatoes
parmesan cheese

Combine corn muffin mix, milk and egg. Stir until smooth. Heat salad oil and lightly sauté garlic and onion. Add chuck and sauté until it loses its red color. add chili powder, salt, tomato paste, green pepper, water and liquid from canned tomatoes. Simmer covered for 15 minutes, stirring occasionally. In skillet, make 4 thick pancakes. Keep warm. Add tomatoes to meat sauce and bring to a boil. Stack pancakes with meat sauce on serving dish. Sprinkle with parmesan cheese. Garnish with parsley. Serve in wedges. Makes 3 servings.

Coffee Cake

As their lots of different recipes for banana bread , there is as many for coffee cake.....here is one for coffee cake.

Coffee Cake
Bertha M. Merkel

1/2 cup butter
2 eggs, beaten
1 teaspoon vanilla
2 cups flour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
1/2 pint sour cream
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup chopped nutmeats

Cream together butter, eggs, and vanilla. Sift flour, salt, baking powder and soda and add to butter .Add 1/2 pint cream.
Put half batter into a well-greased angel food cake pan. Combine sugar, cinnamon and nutmeats. Scatter half of this mixture over the batter in pan. Put remaining batter in pan. Scatter remaining mix over top. Bake 35 minutes at 350 degrees. Glaze with 1/2 cup confectioners sugar mixed with 1 Tablespoon hot water and a few drops of vanilla.

Banana tea bread

So many different recipes for banana bread....here is another one from 1968..

Banana Tea Bread
Mrs. Jerry W. Franklin

1/2 cup shortening
1 cup sugar
2 eggs
2 cups ripe bananas, mashed
2 cups flour, sifted
3 teaspoon baking powder
1/2 teaspoon salt

Cream shortening and sugar together. Add eggs and beat thoroughly. Sift flour, baking powder and salt together. Add to banana mixture, stirring until well blended. Pour mixture into 2 greased loaf pans. Bake 45 minutes at 350 degrees.

Orange Date Cake

This one is for those that like Dates....

Orange Date Cake
Mrs. john O. Fife

1/2 cup shortening
1 cup sugar
2 eggs
1 whole orange and rind
1 cup dates or raisins
2 cups flour
1 teaspoon soda
pinch salt
1 cup sour milk

Cream shortening and sugar together; add eggs,. Grind together 1 orange and rind and 1 cup dates or raisins. Add to other ingredients. sift flour, soda and salt. add flour and sour milk to other mixture. Bake in 13 x 9 x 2-inch pan 40 minutes at 350 degrees. When you take cake from oven, have 1/2 cup sugar and juice of 1 orange heated to boiling. pour over cake. Let stand several hours or overnight.

Christmas Candy

Here is a recipe you can make around the holidays!

Christmas Candy
Miss Freda Schirley

3 cups sugar
1 cup white corn syrup
1 1/2 cups cream
1/2 teaspoon salt
1 1/2 teaspoon vanilla
1/2 pound brazil nuts, cut in small pieces
1/2 pound English walnuts, cut in large pieces
1/2 pound pecan halves
1/2 pound candied cherries
1/2 pound candied pineapple, cut in small pieces

Cook sugar, syrup, cream and salt until soft ball stage or medium firm stage. Remove from heat and beat until mixture thickens slightly and changes color slightly. Beat in remaining ingredients and stir until mixed thoroughly. Pour in large flat buttered pan or cookie sheets. Let stand 24 hours can cut in squares. Will keep indefinitely. If is quite firm, it may be cut sooner than lapse of 24 hours.

Raisin Toffee Bars

Here is another dessert/candy recipe for the week.

Raisin Toffee Bars
Bertha M. Merkel

1 cup flour
1/2 teaspoon salt
1/2 cup soft margarine
1 cup brown sugar, packed
1 teaspoon vanilla
2 eggs
1 cup bran
1 cup seedless raisins

Crumble margarine and sugar. Mix thoroughly. add vanilla and eggs. Beat well. Stir in bran and raisins. Add flour and salt. Spread in well- greased 9 x 9 -inch pan and bake 30 minutes at 350 degrees. Sprinkle with confectioners sugar.

Dilled Brussels Sprouts

Here is another canning recipe from workbasket.

dilled Brussels Sprouts

2 pounds Brussels Spouts
2 1/2 cup white vinegar
2 1/2 cup water
3 Tablespoon salt
4 cloves garlic ( optional)
fresh dill or dill seeds
1 teaspoon cayenne pepper

  Prepare home canning jars and lids according to manufacturing instructions.
 
Cook Brussels sprouts just until tender, leaving whole. Combine vinegar, water, salt and pepper, boil 5 minutes. Pack Brussels Sprouts in hot jars, leaving 1/4-inch head space. to each jar add 1 garlic clove, 1 dill head or 2 teaspoon dill seed. Carefully pour vinegar mixture over Brussels sprouts, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.

Process 10 minutes in boiling water bath canner. Makes about 8 pint jars.

Nutmeg Cake

Different ingredient for a cake.....nutmeg....from 1968.

Nutmeg Cake
Mrs. Elsie Stitt

1/4 cup butter or margarine
2 cups sugar
4 eggs
3 cups sifted flour
2 teaspoon nutmegs
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cup buttermilk

Cream butter and sugar until light and fluffy. Add eggs , one at a time, beating well after each addition. Sift together dry ingredients; add to creamed mixture, alternately , with butter milk, beating well after each addition. Pour into 3 greased and floured 9-inch layer cake pans. Bake 20 to 25 minutes at 375 degrees.

ICING

2 egg whites
1 1/2 cups sugar
2 teaspoon white corn syrup
1/3 cup cold water
 dash salt
1 teaspoon vanilla
1 cup walnuts
 yellow food coloring

Place all ingredients, except vanilla, nutmeats and food coloring in top of double boiler ( not over heat). Beat 1 minute with electric or rotary beater to blend. Place over boiling water and cook, beating constantly, until frosting forms soft peaks, about 7  minutes. Remove from boiling water. Add vanilla and beat until spreading consistency. Add nutmeats to 2 cups of frosting. Spread layers of cake. Tint remaining frosting and frost top of cake and sides of cake. Decorate cake with additional nutmeats.

Sauerkraut Salad

Here is a salad from 1968....something different with sauerkraut!

Sauerkraut Salad
Elsie L. Graham

1 can sauerkraut, drained ( medium sized can)
1 small onion, minced
2 peppers
1 small stalk celery
3/4 cup catsup
3/4 cup sugar
1 lemon or 1/2 cup real lemon ( juice)

Drain sauerkraut and cut finely. Add minced onion and diced peppers, celery, catsup ,lemon juice and sugar. Let season overnight. If covered tightly salad will keep for several days.

Divinity Fudge

I think we will have a dessert/candy recipe all week. Their is always so many in these cookbooks, who doesn`t love dessert or candy for that matter!

Divinity Fudge
Mrs. Sylvia Williams

3 cup brown sugar
1 cup boiling water
3/4 cup white corn syrup
2 eggs, stiffly beaten
1 teaspoon vinegar
1 cup walnuts, chopped

Dissolve brown sugar in boiling water. Add syrup and cook slowly until mixture strings from a spoon. Add vinegar to egg whites. Pour syrup mixture over egg whites. Beat until stiff enough to stand when dropped on a dish. add nutmeat and pour out.

Asparagus Casserole

This was in the main dish category, but it could be a side dish....maybe


Asparagus Casserole
Mrs. Elsie Stitt

2 packages frozen asparagus
salt and pepper to taste
1 can cream of mushroom soup
1 small can evaporated milk
1 cup shredded cheese
1 can onion rings

Cook asparagus partially. Put in baking dish, add salt and pepper. Mix soup and milk and pour over asparagus. Dot with butter. Bake 1/2 hour at 325 degrees. Sprinkle with cheese and onion rings on top. Bake just until cheese melts.

Potato Griddle Scones

This recipe is from 1968....


Potato Griddle Scones
Mrs. M. P. Mapes

1 1/2 cups instant flour
1 teaspoon salt
2 teaspoon Baking powder
2 Tablespoon shortening
2/3 cup cold seasoned mashed potatoes
1 egg, eaten
3 Tablespoons milk

Cut shortening until granular. Blend in potatoes. Combine milk and egg and add to mixture. Add more milk if needed to make a dough hold together. Turn onto floured board and roll out to about 3/4-inch thickness. Cut into 2-inch squares. Place on a well greased hot griddle or fry pan. Cook very slowly 7 or 8 minutes. Turn only once. Serve with creamed tuna, salmon or chopped beef. Makes 8 to 10 scones.

Bran Gingerbread

I know most people just think of gingerbread around the fall/winter holidays, but why not have it anytime of year.

Bran Gingerbread
Mrs. Katherine Dodig

1 1/2 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
3/4 cup boiling water
1/2 cup whole bran cereal
1/2 cup shortening
1/2 cup brown sugar, packed
2 eggs
1/2 cup light molasses

Sift together flour, baking powder, soda, salt and spices. Pour boiling water over cereal; let stand to absorb moisture, about 5 minutes. Cream shortening, brown sugar and eggs until smooth. Add molasses and cereal mixture and stir. Blend in dry ingredients. Pour into 9-inch square pan. Bake about 30 minutes at 350 degrees , or until done.

Parsely Cucumber Chips

Here is another Workbasket canning recipe

Parsley Cucumber Chips

4 pounds pickling cucumbers
1/4 cup salt
3 cups cider vinegar
3 cups sugar
3 cups water
1 Tablespoon celery seeds
1 Tablespoon pickling spices
large bunch Fresh parsley

  Wash cucumbers, cut crosswise into 1/4 inch slices, discarding ends. Combine cucumbers and salt in a large bowl. Cover with cold water, let stand 24 hours, drain.
  Prepare home canning jars and lids according to manufacturer`s instructions. Combine vinegar, sugar, water, celery seeds and pickling spices in large sauce pan. Bring to a boil. Place a parsley spring in the bottom of hot jar, add some drained cucumber slices , another sprig parsley and more cucumber slices ending with p[parsley on top. Carefully pour vinegar mixture over cucumbers leaving 1/4 -inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
  Process 10 minutes in boiling water bath canner. Makes about nine 8oz jars.

Mexican Salad

I think this salad could be a main dish, or just a starter to that wonderfull Mexican dinner.

Mexican Salad
Mrs. Ben H. Dickerson

2 large green sweet peppers
1 medium onion
4 tomatoes
1 teaspoon chili powder
4 slices bacon

Chop and mix vegetables. Cut bacon into small pieces and fry until crisp. Stir in remaining ingredients. When mixture bubbles, pour over vegetables on lettuce leaves. Serve immediately.

/rice and Chicken

Sorry about the late post for today, but after all it is  Labor Day....any who, here is the recipe for today....

Rice and Chicken
Mrs. Marilyn Merrick

1 cup uncooked long grain rice
1 can cream of chicken soup
1 can onion soup
1 can water
1 chicken, cut in serving pieces

Mix rice, soups, and water in flat baking dish. Arrange uncooked chicken on top. bake uncovered for 2 1/2 hours at 300 degrees.

# This recipe is from 1968.

Lemon coffee Cake

Lemon coffee cake...yummy.....

Lemon Coffee Cake
Mrs. Kathereine Dodig

2 Tablespoon vinegar
evaporated milk
1 teaspoon soda
1/2 cup soft butter
1 cup fine sugar
2 eggs, well beaten
1 teaspoon lemon rind, grated
1 3/4 cup unsifted pastry or cake flour
2 teaspoon baking powder
1/2 cup brown sugar, lightly packed
1 Tablespoon cinnamon
2 Tablespoon lemon juice
1 to 1 3/4 cup confectioners sugar

Pour vinegar into 1 cup measure and fill with evaporated milk. Pour into bowl and stir in the soda. Cream butter and sugar together, then add eggs and lemon rind. sift flour and baking powder together and add alternately with the milk mixture. Beat well. Mix brown sugar and cinnamon together. Spread half the batter in a greased and floured large tube pan and sprinkle with half the sugar-cinnamon mixture. Add remaining batter and sprinkle with remaining topping. Bake at 350 degrees for 45 minutes. Let cool for 5 minutes and remove from pan.

Sour Cream Coffee Cake

Here is another coffee cake recipe for the week...don`t you just love the different ways you can fix coffee cake.

Sour Cream Coffee Cake
Mrs. Marilyn Merrick

1 stick margarine
1 1/4 cup sugar
2 eggs
1 cup dairy sour cream
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon soda

Cream butter and sugar. Beat in eggs, one at a time, until smooth and fluffy. Blend in sour cream and vanilla. Sift flour, baking powder and soda. Add to batter and mix until smooth .Using either angel food cake pan or 12 x 8 x2-inch pan, bake 35 minutes at 350 degrees.

Topping

2 Tablespoon sugar
2 Tablespoon brown sugar
1 teaspoon cinnamon
1/2 cup chopped nutmeats

Mix ingredients together. Put half of cake batter in pan. Sprinkle half of topping over top. Add rest of batter then sprinkle with rest of topping mixture.

Dill Pickles

Here is another pickle recipe from the workbasket magazine.

Dill Pikles

4 pounds small pickling cucumbers
4 1/2 cup water
4 cup distilled vinegar
6 Tablespoon salt
Fresh dill or dill seeds
mustard seeds
peppercorns

    Prepare home canning jars and lids according to manufacturing instructions.

    Wash cucumbers, trim ends . Cut into halves or quarters , lengthwise. Combine water, vinegar and salt; bring to a boil. Pack cucumber into hot jars, leaving 1/4-inch head space. Add 2 head of dill or 2 Teaspoon dill seed, 1/2 teaspoon mustard seed and 2 peppercorns to each jar. Carefully pour hot liquid over cucumbers, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
  Process 15 minutes in boiling water bath canner. Makes about 7 pint jars.

Eay Cranberry Salad

Cranberries aren`t just for the fall/Winter holidays.....here is a cranberry recipe from 1968.

Easy Cranberry Salad
Mrs. Chester Bushnell

1 package cherry ( or red ) gelatin
1 jar orange and cranberry relish( I used just plain cranberry sauce)
Nutmeats, finely chopped, if desired

Dissolve gelatin as directed on package and while still warm, add orange and cranberry relish and nutmeats. Refrigerate.

Barbeque Ribs

This would be perfect for the that last holiday of Summer.....

Barbeque Ribs
Mrs. M. L. Wickstrom

2 pounds ribs, cracked and cut in serving pieces
1 cup catsup
1 cup vinegar
1 cup water
1 teaspoon celery salt
1 teaspoon red pepper ( optional)

Cover ribs with water and boil slowly for 1 1/2 hours. Remove water and put in flat pan. Pour sauce over ribs, set under broiler until brown. Turn and brown on other side.

To make sauce, combine catsup, vinegar, water, celery salt and red pepper. Boil about 3 minutes.

Coffee Cake

There is so many different recipes for coffee Cake, here is another one....

Coffee Cake
Mrs. Laura Baughman

3/4 cup sugar
1/2 cup shortening
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 egg
1 teaspoon vanilla

TOPPING

1/2 cup brown sugar
2 Tablespoon flour
2 teaspoon cinnamon
2 Tablespoon melted margarine
1/2 cup nutmeats

Cream sugar, shortening and egg. Gradually add dry ingredients and milk. Mix well and add vanilla. Pour half of batter in greased square cake pan. Mix topping ingredients until crumbly with fork, adding nutmeats last. Sprinkle 3/4 of topping over batter, then add remaining batter, spreading gently, then add remaining topping. Cover with foil and refrigerate overnight or several hours. Bake 40 minutes at 350 degrees. Allow cake to set 5 minutes before serving.

Professional Divinity Candy

I know it is a little early to posting candy recipes, but hey save this recipe and then make it around the holidays.....

Professional Divinity Candy
Mrs. Kathereine Dodig

2 pound sugar ( 2 cups)
1 1/4 pounds marshmallow topping
18 oz white corn syrup
1/4 pound walnuts, chopped
1 teaspoon vanilla
1/4 teaspoon salt

Mix sugar and syrup with enough water to dissolve and boil. Cook to 270 degrees. Remove from heat and add marshmallow topping. Mix with heavy spoon. Beat until candy drops off spoon . Add vanilla and nutmeats and pour on waxed paper. It should set firmly in 1 hour. If desired, candy can be dropped by spoonful to make kisses.

Mustard pickles

Here is another canning /pickle recipe from the workbasket....

Mustard Pickles

1 quarts 1/2-inch cucumber slices
1 quart green tomato wedges ( about 6 medium)
3 cups cauliflower flowerets ( 1 small head0
3 medium sweet green pepper, chopped
3 medium sweet red pepper, chopped
2 cup pickling onions, peeled
1 cup salt
4 quart water
1 1/2 cup sugar
1/2 cup flour
1 Tablespoon turmeric
5 cup vinegar
1/2 cup prepared mustard
1/2 cup water

Dissolve salt in 4 quarts water. Pour over prepared vegetables. Let stand 12-18 hours in a cool place. Drain, rinse and drain thoroughly,
  Prepare home canning jars and lids according to manufacturers instructions.
Combine sugar, flour, turmeric , gradually adding water, stirring until smooth. , add mustard and vinegar. Cook until sauce coats spoon and mixture thickens. Add vegetables; simmer 15 minutes. Carefully pack hot mixture into hot jars; leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps,
Process 10 minutes in boiling water bath canner. Makes about 8 pint jars.

Pineapple-Nut Salad

Ok, I think this a dessert being disguised as a salad.....

Pineapple-Nut Salad
Mrs. John O. Fife

1 package lemon gelatin
2 packages cream cheese
1 large can crushed pineapple
juice from crushed pineapple
1 small can pimientos
1/2 cup celery, chopped
2/3 cup walnuts, chopped
1/2 pint whipping cream, whipped
1/8 teaspoon salt

Boil pineapple juice and mix with gelatin. When it begins to jell, add crushed pineapple and cheese mashed with pimientos, celery and walnuts. Fold in whipping cream and place in mold. Chill.

Ham-Rice Bake

Starting another week of recipes still from 1968 and of course Wednesday`s recipe will be from the WorkBasket ....

Ham-Rice Bake
Mrs. Pat Rodriguez

2 cups canned ham, cubed
2 cups cooked rice
1/2 cup shredded American Cheese
1/2 cup evaporated milk
1 can condensed cream of asparagus soup
2 to 4 Tablespoons onion, finely chopped
3/4 cup corn flakes, slightly crushed
3 Tablespoons butter or margarine, melted
hot buttered asparagus

Combine ham, rice, cheese, milk, soup and onion. Spoon into a 1 1/2 quart casserole. Mix cornflakes with melted margarine and sprinkle over casserole. Bake uncovered 20 to 25 minutes at 375 degrees or until top is lightly browned. Garnish with buttered asparagus spears shaped like a pinwheel.

Best Ever Bran Muffins

....mmmgood...

Best Ever Bran Muffins
Mrs. Kathereine Dodig

1 cup soft butter or margarine
2 cups brown sugar , lightly packed
2 Tablespoons dark molasses
1/4 teaspoon salt
1 1/2 cups bran
2 teaspoons baking powder
2 3/4 cups unsifted all-purpose flour
1 cup walnuts, chopped
 1 1/2 cups raisins
2 cups sour milk
2 teaspoon baking soda
2 eggs, well beaten

Cream butter and sugar in large bowl. Add molasses, salt, bran and flour which has been sifted with baking powder. Stir in walnuts and raisins. Add soda to sour milk and add to dry ingredients, stirring only until combined. Fold in beaten eggs and spoon into generously greased muffin cups, using 2 1/2 dozen large or 3 dozen medium cups.  Bake about 20 minutes at 375 degrees. let cool 5 minutes before removing from pans.

Chocolate Nut Cake

Ohhh, Chocolate....

Chocolate Nut Cake
Mrs. Charles Mayer

2 cup sugar
2 eggs
1/2 cup shortening
1/2 cup cocoa
2 teaspoons soda
1 cup boiling water
2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup sour milk
1 cup nutmeats or coconut ( optional)

Cream sugar,eggs and shortening. Combine cocoa with soda in boiling water. Add to creamed mixture. Mix well, but do not beat. Add flour, salt, vanilla, milk and nutmeats. Bake in loaf pan or layers 3/4 hour at 350 degrees.

Sweet Pickle Spears

Pickle Spears are very good......yummy, wish my garden would have produced enough cucumbers this year to use this recipe, maybe next year.

Sweet Pickle Spears

4 pounds small pickling cucumbers
4 cups sugar
3 1/4 cup distilled vinegar
3 Tablespoon salt
4 teaspoon celery seed
4 teaspoon turmeric
1 1/2 teaspoon mustard seed

Wash cucumbers, trim ends. Cut into quarters, lengthwise. Carefully pour boiling water over cucumbers, let stand 2 hours.
  Prepare home canning jars and lids according to manufacturing instructions.
Drain and pack cucumbers into hot jars, leaving 1/4-inch head space. Heat remaining ingredients to a boil. Carefully pour hot liquid over cucumbers leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
  Process 10 minutes in boiling water bath canner. Makes about ten 8-oz jars.

Ice Cream Salad

K, this recipe was in the appetizer/salad portion of the 1968 cookbook, I think it would be great for dessert.

Ice Cream Salad
Mrs. H. Neal Hamilton

1 cup hot water
1 package grape of raspberry gelatin
1 pint vanilla ice cream
1 can fruit cocktail

Combine hot water and gelatin. Add ice cream and stir until melted. Add fruit cocktail and stir until well mixed.

Mock Chow Mein

Here is another recipe from 1968....

Mock Chow Mein
Mrs. Leroy Lamson

1 pound ground beef
3 small onions, chopped
1 1/2 cups celery, chopped
1 or 2 cans pimientos, cut finely
3/4 cup raw rice
2 oz soy sauce
1 can mushroom soup
3 cans water
1 teaspoon salt

Brown beef in heavy pan. Add onions, celery, pimientos and salt. Cook in covered pan until tender. Add rice, soy sauce, mushrooms soup and water. Stir well. Bake 1 hour at 350 degrees.

Rasisn Toffee Bars

Here is a bread recipe , these would be good for breakfast with that morning coffee.

Raisin Toffee Bars
Mrs. Sylvia Williams

1 cup flour, sifted
1/2 teaspoon salt
1/2 cup soft butter or margarine
1 cup brown sugar, firmly packed
1 teaspoon vanilla
2 eggs
1 cup bran buds
1 cup raisins

Combine ingredients and bake in square pan at 350 degrees. Cut into bars.

Carrot Cookies

Here is a way to sneak those carrots in your kiddos.

Carrot Cookies
Mrs. Mary F. Martin

1 cup shortening
3/4 cup sugar
1 egg, beaten
1 cup mashed carrots, cooked
2 cups flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt

Cream shortening and sugar. Add egg and carrots. Sift flour, baking powder and salt. Add dry ingredients to sugar mixture. Drop by spoon on greased baking sheet. Bake 15 minutes at 350 degrees.

Icing

confectioners sugar
orange juice

Combine to make thin icing. Frost cookies while still warm.

1st workbasket recipe...Jardiniere

I have a few workbasket magazines, I have picked up at yard sales or such....I have decided that Wednesday would be a good day to start putting these recipes.

So here is the first one...an it`s a pickling recipe from the workbasket Jun/Jul  1986 issues

Jardinere

3 bell peppers, cut into strips
3-4 small zucchini,  sliced
4-5 carrots, cut into sticks
3 medium onions, sliced
6 stalks celery, sliced
4 banana pepper, cut into strips
1/2 pound mushrooms, sliced
1 quart cider vinegar
1 1/2 cup water
1 cup sugar
2 Tablespoon pickling spice
1 teaspoon oregano
2 teaspoon basil
1 teaspoon peppercorns
1 clove garlic, minced
1 teaspoon salt

Prepare home canning jars and lids, according to manufacturer`s instructions.
Combine vinegar, water, sugar and seasoning in a large saucepan. Bring to a boil, reduce heat to simmer. Add prepared vegetables and simmer until just tender. Carefully pack vegetables into hot jars, leaving 1/4-inch head space. Cover  with vinegar mixture, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
Process 20 minutes in boiling water bath canner. Makes about 6 pint jars.