Supper Casserole

Here is another recipe from the Kansan`s Silver Spoon Cookbook of 1967. Supper Casserole Mrs. Elmer Dollard 3/4 cup packaged precooked rice 1 cup water , boiling 1 teaspoon salt 1 pound ground beef ( brown first, the recipe did not say to brown) 1 onion, grated 1 green pepper, grated 2 cans tomato suae 2 teaspoons chili powder 1 can whole grain corn salt and pepper to taste 3 slices bacon Place rice and salt in 2-quart casserole. Pour boiling water over rice. cover and let stand 5 minutes. Fluff rice with fork. Mix in 1/2 can tomato sauce. Add layer of ground beegf, onion, green pepper , chili powder and 1/2 can tomato sauce. Make a second layer of same. Add can of corn and remaining 1/2 can tomato sauce. Place bacon slices on top. Bake 1 1/2 hours at 350 degrees. Serves 4.

Raspberry Walnut Torte

Oooohh raspberries and walnuts, here is another recipe from 1967 Raspberry Walnut Torte Mrs. Mary Frances Spalding 1 1/4 cups flour 1/3 cup confectioners sugar 1/3 cup butter, soft 1 10-oz package frozen red raspberries, thawed 1/4 cup walnuts, chopped 2 eggs 1 cup sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon vanilla whipped cream combine 1 cup flour , confectioners sugar and butter. Blend well. press mixture into bottom of 13 x 9 x 2-inch pan. Bake 15 minutes at 350 degrees. Cool. Drain raspberries and reserve liquid. Spoon berries over crust. sprinkle with walnuts. Beat eggs with sugar until light and fluffy. Add salt , 1/2 cup flour, baking powder and vanilla. Blend well. Pour over walnuts. Bake 30 to 35 minutes at 350 degrees. Cool and cut into squares. Serve with raspberry sauce and whipped cream. Raspberry sauce 1/2 cup water 2 Tablespoons cornstarch 1/2 cup sugar 1 Tablespoons lemon juice juice from raspberries Combine water, raspberry liquid , sugar and cornstarch in saucepan. Cook, stirring constantly until thickened and clear. Stir in lemon juice and cool. serves 9 to 12. This might be good with other types of berries

Honey Pineapple Bread

Here is another pineapple bread , but with honey..ooohhh honey! Honey Pineapple Bread Mrs. Robert Allison 2 Tablespoons shortening 1 cup honey 2 1/4 cup sifted flour 3 teaspoon baking powder 1/2 teaspoon salt 3/4 cup nutmeats 1 cup bran 1 cup pineapple juice Blend shortening and honey. Add egg and beat well. Sift flour , baking powder and salt together and mix 1/2 cup of mixture with nutmeats. Add about half the remaining sifted dry ingredients to egg mixture and mix well. Add bran and pineapple juice and mix. Add remaining flour and nutmeats. Pour into greased loaf pan and bake 1 1/4 hours at 325 degrees. Makes 1 loaf

Hawaiian Salad

This is another salad recipe featuring gelatin.

Hawaiian Salad
Mrs. H. I. corp

1 flat can crushed pineapple, drained
juice from pineapple plus enough water to make 1 cup
1 package lime or lemon gelatin
1 cup celery, diced
1/2 cup nutmeats
1 pint vanilla ice cream

Heat pineapple juice and water. Dissolve in it lime or lemon gelatin. Cool and add celery and nutmeats, pineapple and ice cream. Let set. Can be put in molds.

Bacon Lettuce Tomato Salad

This recipe has just what the title says in it...you know you can`t wrong with anything with bacon in it and plus it uses the bacon drippings to make the dressing the goes in the salad......to me that is extra special.

Bacon Lettuce Tomato Salad
Mrs. D. S. Berry

1 head lettuce
8 slices of bacon
3 slices white bread
1 clove garlic, minced
3 Tablespoons salad oil
2 Tablespoons white vinegar
3 Tablespoons onion, finely chopped
1/4 cup mayonnaise
1/2 teaspoon salt
1 tomato , thinly sliced

Core, rinse and drain lettuce. Chill in plastic bag. Cook bacon until crisp. Drain and crumble. Drain all but 3 Tablespoons drippings from skillet. Trim crust off bread. Cut bread into cubes. Add garlic to drippings in skillet. Saute cubes until crisp. Remove from skillet with slotted spoon and drain on paper towels. Stir salad oil, vinegar and onion into skillet. Cool, then mix with mayonnaise and salt. Tear enough lettuce into bite-size pieces to measure 5 cups. Refrigerate remaining lettuce for another time. Toss torn lettuce in salad bowl with mayonnaise mixture, bacon , bread cubes and tomato. Serve at once. Serves 6.

Ham and Caluiflower

Here is a good recipe for the Easter Sunday or just any old time. Or to use that leftover ham.

Ham and Caluiflower
Mrs. Elmer Dollard

3 cups ham, cooked and diced
2 cups white sauce
1 head caluiflower, broken into pieces

Mix ham and white sauce. Pour into greased casserole. Place raw caluiflower on top. sprinkle with cheese. Bake about 1/2 hour at 350 degrees or until caluiflower is done.



White sauce recipes can be found just google white sauce.

My sister`s Delicate Plum Pudding

Ok, i have not tried this as of yet, because it calls for suet, in which I don`t know as in regards to cooking what suet is, as I am just an hillybilly and not up to snuff on those things. The only suet I know is what you put out for the birds in winter to feed them, you know the wild birds , such as red birds ( Cardinals). If anyone out can tell me what suet is please let me know. They must have known what suet was back in the year 1967 , as that is what year this recipe was put in the Kansan`s Silver Spoon Cookbook.

My Sister`s Delicate Plum Pudding
Mrs. Frances O`Toole

2 pints dry bread crumbs ( the inside of a stale loaf of bread)
1 pint suet, ground ( don`t press down) ( as I said don`t have any idea what this is)
1 pint light brown sugar
1 teaspoon soda
1 pint buttermilk
3 eggs, well beaten
1/4 teaspoon salt
1 cup seedless raisins
1/2 cup citron, chopped ( don`t know what this is either, as I said hillybilly)
3/4 cup pecans, chopped
1 1/2 teaspoon vanilla
1/2 teaspoon orange extract

Dissolve soda in buttermilk. Mix all ingredients well and pour pudding into baking powder tins, filling them 1/3 full. This recipe will fill 4 such cans. This recipe will require you to cover the tins with yellowed buttered paper. Tie with strings so pudding will not stick. Arrange paper above can so there will be room for pudding to rise. Now place in kettle of boiling water, without a lid. The water must come up 1/2 way on the tins. Let steam 2 hours. Remove from tins, slice in 1 1/2-inch slices and serve. Top with anything you wish.