Scotch Oatmeal Shortbread

This recipe came from the young cooks section of the cookbook........

Scotch Oatmeal Shortbread
Joe Grosdidier

3 cups quick cooking oatmeal
2/3 cup sugar
1/2 cup all-purpose flour, sifted
1/2 teaspoon salt
3/4 cup butter or margarine
1 Teaspoon vanilla


Preheat oven to 350 degrees. Grease 13 x 9 x 2-inch pan. combine oatmeal, sugar, flour and salt. With pastry blender or 2 knives , cut in butter  until mixture resembles cornmeal. Stir in vanilla and mix well. With hands, press mixture into pan evenly. Bake 25 to 30 minutes or until golden. Cool slightly. cut into bars. Let cool completely before removing from pan. Makes 32

Peach Custard Cake

yummmmmyyyyy!!!!!!!!!!!

Peach Custard Cake
Mrs. Richard L. Scott

1 1/2 cups all- purpose flour
1/2 teaspoon salt
1/2 cup soft butter or margarine
1 - 1- pound 16-oz can sliced peaches, drained( save juice)
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup peach syrup
1 egg, slightly beaten
 1 cup evaporated milk

Combine flour, salt and butter or margarine and mix with pastry blender or 2 knives until mixture resembles coarse cornmeal. With back of spoon, press mixture firmly on bottom and half-way up sides of buttered 8-inch square pan. Arrange well-drained peaches on crust. Combine sugar and cinnamon over peaches. Bake 20 minutes at 375 degrees.
Mix 1/2 cup peach syrup , egg an evaporated milk and pour over peaches. Bake 30 minutes more , or until custard is firm except center. ( center becomes firm on standing>) Serve warm or cold. Serves 9.

Egg Plant Casserole

Her is a main dish...

Egg Plant Casserole
Mrs. George Gebhardt

1 egg plant, peeled, cubed and parboiled
3 Tablespoon butter
1 cup soda crackers ( do not use rich crackers)
1 1/2 cup milk
1 medium onion
1 egg, beaten
1/2 cup cottage cheese
1 cup sharp cheddar chees, grated
1/4 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon pepper
1/2 teaspoon salt

Combine cracker crumbs and milk in casserole. Add beaten egg, onion and other ingredients. Add egg plant and sprinkle with cheese. Bake 1 hour at 350 degrees. Serve hot.

Baked Corn

This recipe was in the main dish category, but I think it would be great for a side dish....rather then a main dish......

Baked Corn
Mrs. Julia Vaughn

1 ( No. 303) can cream style corn
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
1 Tablespoon butter

beat eggs well; add remaining ingredients, except butter. Pour into 1-quart greased casserole. Dot with butter and bake 45 minutes at 350 degrees.

Breast of Chicken Magnifique

Here is a chicken recipe


Breast of Chicken Magnifique
Mrs. George Gebhardt

4 whole chicken breast ( about 3 pounds), split
1/4 cup butter or margarine
2 cups sliced mushrooms
2 cans cream of chicken soup
1 large clove garlic, minced
generous dash of crushed thyme'
1/8 teaspoon rosemary, crushed
2/3 cup light cream
slivered almonds

In large skillet, brown chicken in butter and remove. Brown mushrooms in same skillet and stir in soup, garlic and other seasonings. add browned chicken, cover and cook over low heat 45 minutes or until chicken is done. Stir occasionally. When ready to serve , blend in cream and heat slowly. Serve with wild rice or butter noodles. Garnish with slivered almonds.


This would be great using boneless chicken.

Dinner -In-a-Dish

here is Sundays recipe, almost posted a bread/roll recipe , but decided to put a main dish recipe instead.....

Dinner-in-a Dish
Mrs. Charles Brown

3 Tablespoon fat
1 pound ground beef
1 large onion, chopped
salt and pepper to taste
1 green pepper, chopped
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1 can cream style corn
1 can pitted ripe olives
2 cups cooked macaroni
1/4 pound parmesan cheese, grated ( reserve a small amount for the top)
1 can tomato soup

Sauté ground beef, onion, green pepper, salt, pepper, garlic powder and sugar in fat. Combine other ingredients and add ground beef mixture. Bake in greased casserole 30 minutes at 350 degrees. Serves 6.

Pineapple Delight

Another dessert recipe for the week.....

Pineapple Delight
Patricia Miller

1 Tablespoon butter
1/2 cup sugar
1 egg, well beaten
1/2 pint whipped cream
1 ( No. 2 ) can crushed pineapple, drained
2/3 pound vanilla wafers
nutmeats( optional)

Cream butter and sugar; add egg and beat well. Add pineapple, whipped cream and nutmeats, if desired. Roll out wafers finely. Place half of in bottom of pan. Pour in mixture and top with remaining wafers. Chill

Oatmeal muffins

This is the last bread ,roll recipe of the 1968 Silver Spoon Cookbook....I will find more bread /roll recipes for the month.

Oatmeal Muffins
Mrs. George Gebhardt

1 cup quick cooking oatmeal
1 cup buttermilk
1 large egg, beaten
1/2 cup brown sugar, packed
1 cup flour
1/2 teaspoon soda
1 teaspoon salt
1 teaspoon baking powder
1/3 cup shortening, melted

Soak oatmeal in butter milk for 1 hour. Add egg and brown sugar. Sift dry ingredients together and add to oatmeal mixture. Blend in shortening . Do not over beat. Bake 20 minutes at 400 degrees. Makes 12 to 15 muffins.

Blueberry Easy

Blueberry season is almost upon us here in the Ozarks.

Blueberry Easy
Mrs. Katherine Kerr

2 cups soft bread crumbs
1 Tablespoon butter, melted
2 eggs, well beaten
1 pint blueberries
1/2 cup sugar
1/2 cup cold water

Soften bread crumbs in water, then mix together all ingredients except blueberries. put a layer of mixture in greased 1-quart baking dish; then add a layer of blueberries. Continue this process until dish is full. bake 1 hour at 350 degrees. Serves 4.

Big Daddy`s Parfeit Pie

 dessert recipe for today and tomorrow..........

Big daddy`s Parfait Pie
Mrs. Richard L. Scott

1 package lime gelatin ( or any flavor desired)
1 1/4 cups hot canned pineapple juice and water
1 pint vanilla ice cream
1 cup canned crushed pineapple, drained
1 baked 9-inch pie shell, cooled

Dissolve gelatin in hot liquid in 2-quart saucepan. Add ice cream by spoonful, stirring until melted. Chill until thickened, but not set, about 25 to 35 minutes. Fold in drained fruit. Turn into cold pie shell or crumb crust. Chill until firm, 15 to 25 minutes. Garnish with whipped cream, additional fruit, mint leaves, nutmeats or shaved chocolate.

Cottage Cheese Fruit Soup Salad

Day 3 of month long recipes

Cottage Cheese Fruit Soup Salad
Mary Frances Spalding

1 package lemon gelatin
1 cup hot water
1/2 cup cold water
1 Tablespoon lemon juice
1/2 cup mayonnaise
1/4 teaspoon salt
1/2 cup diced grapefruit sections
3/4 cup cottage cheese
1/2 cup carrots, shredded
1/4 cup walnuts, chopped

Dissolve gelatin in hot water. Add cold water, lemon juice, mayonnaise, salt and pepper. Blend well with beater. Pour into freezing tray and quick chill in freezer 10 to 20 minutes, or until firm about 1-inch from edge and soft in center. Place in bowl and beat until fluffy. Fold in fruit, cheese , carrots and walnuts. Pour into individual molds and chill until set.
Unmold and garnish with salad greens. Serve with mayonnaise. Place a walnut half on top of each salad.

South of the Border Casserole

Here is day 2 of month long of recipes......

South of the Border Casserole
Mrs. Marvin Custer

1 pound of ground beef
1 cup onion, chopped
2 ( 8-oz) cans tomato sauce
1 Tablespoon chili powder
1 teaspoon salt
12 tortillas, cut into fourths
2 ( 4-oz) packages shredded cheese

Brown meat , add onion and cook until tender. Stir in tomato sauce, and seasonings. Alternate layers of meat, tortillas and cheese in casserole. Bake 20 minutes at 325 degrees. Serve 4 to 6.

Bean and Noodle Soup

I have decided to have a month long of recipes every day, so today starts the month of recipes.....

This recipe would be good on a cold rainy day!

Bean and Noodle Soup
Mrs. James Flack

1 cup lima beans
3 to 5 quarts water
1 1/2 teaspoons salt
1/4 head cabbage
1 pound green beans
2 potatoes , diced
1/2 pound thin noodles
1 cup peas
3 Tablespoons butter
3 Tablespoons olive oil
3 Tablespoon parmesan cheese, grated
2 Tablespoon parsley, snipped
1 clove garlic, mashed
1/4 cup cream

Cook lima beans until tender in water and salt. Add cabbage ,green beans and potatoes. Bring to a boil and simmer until tender. Add noodles and peas and simmer until done. Cream butter with olive oil and add garlic and cream. Simmer 5 minute. Sprinkle with cheese and parsley just before serving.

Peanut Butter Bars

ooohhhhhhhhh Peanut butter!

Peanut Butter Bars
Mrs. Marvin Custer

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup flour
1 cup oatmeal
1 ( 6 oz) package chocolate chips

Cream butter and sugars; add egg, peanut butter , sodam, salt, and vanilla. And beat. Stir in flour and oatmeal and pour into greased 13 x 9-inch pan. Bake ; then put chocolate chips on top while still hot.

ICING

1/2 cup confectioners sugar
1/4 cup peanut butter
2 to 4 Tablespoon milk

Mix all ingredients to desired smoothness....drizzle over chocolate.

Saint Lucia Saffron Buns

This is a long recipe...have not tried it since Saffron is so expensive....

Saint Luica Saffron Buns
Mrs. Vincent C. Solomon

1/4 cup milk
pinch of saffron, crushed
1/4 cup sugar
1/2 teaspoon salt
1 envelope active dry yeast or 1 cake compressed yeast
1/4 cup very warm water
2 eggs
3 cups sifted regular flour
1/2 cup butter or margarine, softened
Candied red and green cherries, cut in tiny squares
1 Tablespoon cold water

Scald milk with saffron , sugar and salt. Cool to lukewarm . Sprinkle or crumble yeast into very warm water. Stir until yeast dissolves, then stir in cooled milk mixture.

Beat eggs in small bowl ( save 1 Tablespoon) beat in yeast mixture. Stir in 1 1/2 cup flour until smooth. Beat in softened butter until completely blended then beat in remaining flour to make a stiff dough. Knead until smooth and elastic on a lightly floured pastry cloth. Place in warm place, away from draft, 1 hour until double in bulk.

Punch dough down: knead several times and divide into quarters.Working with 1 at a time, roll into a rope. Cut into 16 even pieces, then roll each into a 6-inchg long pencil thin strip. Cross each 2 strips on a large greased cookie sheet. Curl each end into a small coil and decorate each tip with a candied cherry square. Repeat with remaining dough to make 32 buns. Cover and let rise again 30 minutes or double in bulk. Stir in water into egg and brush over buns. Sprinkle lightly with granulated sugar, if you wish. Bake 12 minutes at 400 degrees or until golden brown. Remove from cookie sheet and cool on wire racks. Serve warm or cold.

Pumpkin Cookies

Looks like I am posting recipes that aren't usually eaten around this time of year......

Pumpkin Cookies
Mrs. Lloyd Layton

2 cup brown sugar
2 cup pumpkin
1 cup salad oil
2 teaspoon vanilla
4 cups flour, sifted
2 cups raisins
1 cup nutmeats, chopped
2 teaspoon soda
2 teaspoon baking powder
1 teaspoon each salt, cinnamon and nutmeg
1/2 teaspoon ginger

Beat together sugar, pumpkin, oil and vanilla. Sift together dry ingredients. Add and stir until smooth. Blend in raisins and nutmeats. Drop by teaspoonful's onto oiled baking sheet. Bake 12 to 15 minutes  at 350 degrees. Makes 7 doze

Christmas Tree

I know the title of this recipe is for this time of year, but Christmas should be done everyday at least the Spirit of Christmas...the true meaning of Christmas that is.....


Christmas Tree
Mrs. Vincent C. Solomon

1 box hot roll mix
1/4 cup sugar
2 Tablespoon shortening
1/2 cup mixed candied fruit
1/4 cup nutmeats, chopped
 2 Tablespoon butter ,melted
2 Tablespoon sugar
1 teaspoon cinnamon
Confectioners sugar icing ( optional)

Make a dough according to directions on box, adding 1/4 cup sugar to egg, and 2 Tablespoon shortening after adding half of flour. Follow rising directions. Divide dough into three parts and make a cone shaped. Brush with melted butter, scatter fruit and nutmeats down the center and sprinkle with cinnamon and sugar mixture. Bring sides together in center and pinch close. Carefully place on greased cookie sheet, pinched side down. With kitchen shears, cut 1 1/2 -inch slits into tree along each side, 1 inch apart. Twist each cut piece, on both sides of tree, so that cut sides are out, exposing fruits and nuts. Twist a 2-inch piece of dough and attach to tree trunk. Brush with melted butter . Bake 20 minutes at 275 degrees. After cooled , ice with confectioners sugar icing and decorate with fruit and nutmeats if desired.

24 hour Dessert

24-Hour Dessert
Mrs. Howard H. Miller

1 9 No. 2 ) can pineapple
1 pound miniature marshmallows
juice of 1 lemon
1 pint cream, whipped
1 ( No. 2 . ) can cherries
4 egg yolks, beaten
1 heaping Tablespoon cornstarch

Drain pineapple and cherries; reserve liquid. Mix fruit and marshmallows. add enough fruit juice to lemon juice to make a 1 cup. Add egg yolks and cornstarch to juice and cook until thickened. Fold in whipped cream. Refrigerate 24 hours. Serve 10

Three P Salad

Easy peasy salad here.....

Three P Salad
Pauline Johnson

1 cup peas, drained
1 cup sweet pickles, diced
1 cup salted peanuts
salad dressing

mix peas, pickles and nuts carefully with salad dressing. Serve in lettuce

Pilgrim Pie

I know not really for this time of year....but this pie can be made any time, right!

Pilgrim Pie
Mrs. Vincent C. Solomon

2 eggs
1 cup sugar
2 ounces Margarine
1 cup corn syrup
1 teaspoon vanilla
1 cup coconut
1 cup oatmeal
1/2 teaspoon salt
1 unbaked pie shell

Cream margarine and sugar. Add remaining ingredients. Bake in unbaked pie shell 10 minutes at 450 degrees, then 30 minutes at 350 degrees.