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.