Fresh Peach Pie

Who doesn`t like Peaches? I know this recipe calls for fresh ,but canned can be used as well. Fresh Peach Pie Mrs. Donald Garrison 1 unbaked 9-inch pie shell 3 1/2 cups fresh peaches, sliced 1/2 cup brown sugar 2 tablespoon flour 1/8 teaspoon salt 1/4 cup margarine 1 or 2 teaspoon lemon juice Pour sliced peaches into pie shell and set aside. Combine brown sugar, flour, and salt and mix. Melt margarine and add lemon juice. Add to sugar mixture. Pour everything over peaches and bake 30 to 45 minutes at 425 degrees. Foil may be placed around edge of crust so it won`t be too dark before pie finishes baking.

Pea Salad

I know it isn`t really pea sald season her in the ozarks...I generally like pea salad in the spring/summer months. Pea Salad Mrs. James Carnes 1 small can peas, well drained 1/4 cup pound cheese, cubed 1 samll onion, diced 3 hard cooked eggs, chopped 1/2 cup salad dressing 1 teaspoon salt 1/8 teaspoon pepper paprika lettuce leaves Mix together all ingredients except lettuce and paprika. Line salad bowl with lettuce leaves and put mixture in bowl. Sprinkle with paprika.

Blue And Gold Parfaits

Here is a second recipe for your pleasure since I didn`t post yesterday. Blue and Gold Parfaits Mrs. Charles Brown 1 12-oz can ( 1 1/2 cups) unsweetened pineapple juice 1/4 cup sugar 1 Tablespoon butter 1 cup precooked rice 1/8 teaspoon salt 2 egg yolks, beaten 1 teaspoon lemon peel, grated 2 egg whites, stiffly beaten 1/2 cup heavy cream, whipped 1 No. 2 can blueberry pie filling Combine pineapple juice, sugar, rice, salt and butter in heavy saucep[an. Bring to a boil and cook 10 minutes, stirring constantly. Add small amount of hot mixture to beaten egg yolks. Stir in hot mixture. Return to heat for 1 minutes or 2 minutes, stirring constantly. Add lemon peel. Cool. Fold beaten beaten egg whites and whipped cream into cooled rice mixture. Layer rice mixture abd blueberry pie filling into parfait glasses. Chill. Mskes 8 servings..

Iranian None Shirini

Don`t ask how to pronounce it....as I can`t..... Iranian None Shirini Mrs. D. S. Berry 1 cup shortening 1 cup sugar 2 egg yolks 1 teaspoon vanilla 1 teaspoon almond extract 1 teaspoon lemon extract 2 cups flour 1 teaspoon baking powder Cream shortening and sugar together thoroughly. Blend in egg yolks and flavoring. Sift flour and baking powder together. Gradually add dry ingredients, mixing after each addition until well mixed. Measure out level teaspoons of dough. Shape into balls. Place on ungreased baking sheet. Flatten slightly with spoon or fork to give a variety in appearance. Bake 20 to 25 minutes at 300 degrees. These cookies are lemony in flavor.

Savory succotash

What can you say about this?........This recipe is from 1967....I so love the old recipes.....



Savory Succotash
Mrs. Edna Shelton

1  1-pound can green beans, French stlye , drained
1  1-pound can whole kernal corn
1/2 cup mayonnaise
1/2 cup sharp cheddar cheese, shredded
1/2 cup green peppers, chopped
1/2 cup celery, chopped
2 Tablespoons onion, chopped
1 cup soft bread crumbs----( I  used corn flakes  crumbs...something different)
2 Tablespoon butter or margarine

Combine beans, corn, mayonnaise, cheese, pepper, celery and onion in baking dish. Mix crumbs and butter. Sprinkle over top. Bake 30 minutes at 350 degrees.


This could be a main dish as well...I was just thinking!

Snappy Turtle Cookies

Who doesn`t like cookies.

Snappy Turtle Cookies
Mrs. Charles Brown

1 1/2 cups all-purpose flour
1/4 teaspoon soda
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup brown sugar, packed
1 egg, and 1 egg yolk
1/4 teaspoon vanilla
1/8 teaspoon maple flavoring
pecan halves
1 egg white

Sift together flour, soda and salt. Cream butter or margarine, brown sugar, egg and egg yolk. Blend in vanilla and maple flavoring. Add dry ingredients, mixing thoroughly. Dough will be soft. chill, if desired. Arrange pecans in groups of three or five to resemble turtle heads and legs. Mold dough into balls. Dip bottoms into egg white and press lightly onto pecans so tips of pecans show. Use a rounded teaspoon of dough for each. Bake 10 to 12 minutes at 350 degrees. Cool and frost generously.

Chocolate frosting

2 squares chocolate or 1/3 cup semisweet chocolate pieces
1/4 cup milk
1 Tablespoon butter or margarine
1 cup confectioners sugar

Combine chocolate, milk and butter or margarine in top of double boiler. Heat until chocolate melts. Blend until smooth. Remove from heat and add confectioners sugar. Beat until smooth and glossy. If to thin, add additional confectioners sugar. Makes 2 1/2 dozen.

eggless, milkless and butterless cake

Ok, when I made this I did cheat and used butter for the shortening, or rather margarine.

Eggless, Milkless and Butterless cake
Mrs. John O. Fife

2 cups brown sugar
2 cups water, hot
2 Tablespoons shortening
1 teaspoon salt
1 1/8 teaspoon cinnamon
dash cloves
1/2 teaspoon allspice
3 cups sifted flour
1 teaspoon baking soda
1 cup raisins
1 cup nutmeats, chopped

Boil sugar and water, shortening, salt, rasisins and spices 5 minutes. When col, add flour and soda dissolved in 1 teaspoon hot water. Bake in 9 x 13x 2-inch cake pan, 45 minutes at 325 degrees. Cake can be served plain or with confectioners sugar icing or whipped cream.

Swedish Rye Bread

Here is a bread recipe, I so love homemade bread!

Swedish Rye Bread
Mary J. Wheeler

1 pint milk
1 Tablespoon salt
2 heaping Tablespoon bacon drippings
1 cup sorghum or molasses
2 teaspoons anise seeds
2 teaspoon caraway seeds
2 cups rye flour
1 pint cold water
1 cake yeast
7 or 8 cups white flour

Scald milk with salt, shortening, sorghum, anise seeds and caraway seeds. Pour over rye flour. Add 1 pint cold water and let cool to lukewarm. Add yeast and beat well. Add white flour, kneading in last cup. Let rise overnight in a large greased bowl. Make into 4 loaves next morning. Let loaves rise and bake 20 minutes at 400 degrees and then 40 minutes at 350 degrees.

Broccoli and Mayonnaise Sauce

Ok, this is a sauce instead of a side...but hey it could be a side of broccoli.

Broccoli and Mayonnaise Sauce
Mrs. J. W. Tuttle

Broccoli
salt
pepper
butter
2 hard cooked eggs
2/3 cup mayonnaise
2 Tablespoon catsup
1 small onion, minced
1 Tablespoon vinegar

Trim leaves and peel stalks of broccoli. Wash thoroughly and boil in salted water until tender. Drain. Add salt and pepper and dot with butter. Slice hard cooked eggs over it. Combine mayonnaise, catsup, onion and vinegar. Pour over broccoli.

Pancakes with Strawberries

Here is a breakfast main dish or heck it could be for supper...sometimes here on the farm we do have breakfast for supper.
This recipe was in the dessert category back in 1967.

Pancakes with Strawberries
Mrs. John B. Mainer

2 cups flour, sifted
5 teaspoons baking powder
2 teaspoon sugar
1/2 teaspoon salt
2 cups milk
1/2 cup light cream
1/4 cup butter, melted
2 eggs, beaten

Sift dry ingredients. Combine milk, cream, butter and eggs and add to dry ingredients. Beat until smooth. Bake 6-inch pancakes on hot griddle. Each pancake should be buttered and sprinkled with brown sugar. Make stacks of 6 and place in very slow oven. cover pancakes with towel.

STRAWBERRY SAUCE

1 quart fresh strawberries, halved or quartered
few strawberries for garnish
1/2 cup sugar.

Combine and bring to a boil.

MARSHMALLOW MIX

1/2 cup sugar
2 Tablespoons water
2 egg whites, stiffly beaten
1 teaspoon butter, soft

Combine sugar and water and cook until sugar dissolves. Beat egg whites until stiff and add soft butter. Pour sugar mixture slowly over egg whites. Cover each stack of pancakes with marshmallow mix and broil until golden brown. Remove from broiler and place on hot plates. Drizzle with strawberry sauce. Garnish with whole strawberris. Serve immediately.
For strawberry sauce can use 2  -10-oz cans frozen strawberries may be used instead of fresh strawberries

Lemon Meringue Pie

This is my favorite dessert .

Lemon Meringue Pie
Mrs. Earl Edstrom

1 cup sugar
3 Tablespoon cornstarch
1/2 teaspoon salt
2 egg yolks
1 1/2 cups water
juice of 1 orange
juice of 1 lemon
2 Tablespoons shortening
1 baked pie shell

Blend sugar, cornstarch and salt. Stir in water. Cook until thickened. Just before removing from heat, add beaten egg yolks, fruit juices and shortening. Use whites of egg for meringue.

MERINGUE

2 egg whites
1/2 teaspoon cream of tartar
2 Tablespoon sugar

Beat egg whites until frothy. Add cream of tartar and continue beating while gradually adding sugar. Beat until peaks are formed. Pour lemon custard into pie crust. Top with meringue and bake until brown.

Chocolate Mayonnaise Cake

 Chocolate Mayonnaise Cake
Mrs. Tom Selby

1 cup sugar
1/4 cup cocoa
1 cup mayonnaise
1 1/2 teaspoon baking soda
2 cups sifted flour
3/4 cup hot water
1/4 teaspoon salt
1 teaspoon vanilla

Sift together sugar, cocoa and salt. Mix well with mayonnaise. sift soda and flour together. Add flour and hot water alternately. Add vanilla. Mix thoroughly. Bake in greased 7 x 10-inch pan. Bake 40 minutes at 350 degrees.

Plucket Bread

This bread is just plucket....lol!!! Its like monkey bread

Plucket Bread
Mary J. Wheeler

1 1/2 cups milk, scalded
2 Tablespoons margarine
1/4 cup sugar
1 teaspoon salt
1 egg, unbeaten
1 package yeast
flour
1 stick margarine
1 1/4 cup sugar
3 Tablespoon cinnamon

Combine scalded milk and 2 Tablespoon margarine. While still warm, add 1/4 cup sugar, salt ,egg and yeast. Stir until yeast is dissolved. Add enough flour to make a stiff dough and knead well. Put in greased bowl and cover with waxed paper and damp cloth and let rise until double in size. Make rolls the size of a walnut. Melt 1 stick of margarine. Combine 1 1/4 cups sugar and 3 Tablespoon cinnamon. Dip roll in melted margarine, then is sugar and cinnamon. Place in a well greased angel food cake pan. Add a few pecans in bottom of pan and again about the middle of the rolls in the pan. Bake 25 to 30 minutes at 375 degrees.

Apricot Salad

First off....Happy New Year everyone hope everyone had a great 2012 and if not hope 2013 will be better.

Apricot Salad
Mrs. Charles E. Christ

2 boxes orange gelatin
2 cups boiling water
1 can crushed pineapple, drained
1 can apricots, drained
juice from fruits
10 quartered marshmallow or 40 miniature marshmallows

Dissolve gelatin in boiling water. Add 1 cup juice, fruit and marshmallows. Pour into large baking dish and chill until firm.

Topping

1 cup juice from fruits
1/2 cup sugar
2 heaping Tablespoons flour
1 egg, beaten
2 Tablespoon margarine
1 package whipped dessert topping, prepared
1/4 cup cheese, grated

Melt margarine. Stir in flour, sugar and egg. Add juice and cook until thicken. When cool fold in prepared dessert topping. Spread over firm gelatin and sprinkle with cheese. Serves 15.