Spicy-Sugared Walnuts

Boil 1 cup sugar, 1 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves and 1/2 cup water to 236 degrees on candy thermometer. Remove from heat and add 2 cups walnut halves. Stir until creamy. Turn out on waxed paper; separate walnuts, using two forks.

Quick Apple Bread

1/2 cup shortening
1 cup sugar
1/4 tsp. salt
1 tsp. vanilla
1/4 cup chopped nuts
2 eggs
2 Tbsp. milk
1 cup finely chopped raw apple, do not peel
2 cups flour
2 tsp. baking powder

Bake 50 to 60 minutes at 350 degrees - cool, remove bread from pan, pour glaze over bread letting it drip down the sides. Allow frosting to set - wrap tightly and let bread be for 2 to 3 days for better flavor.

Glaze:
1/2 cup sifted 4x sugar
2 Tbsp. melted butter
1 Tbsp. water

Johnnie Cake

Many a days my grandmother made Johnnie Cake for a nice warm breakfast meal. She would split the piece of cake in two and put a little butter on it. I liked to add a little maple syrup, grandma liked to put a little milk on hers.

1 cup sugar
1/2 cup shortening
2 eggs
1 1/2 cups flour
1 1/2 cups corn meal
1 cup buttermilk
1 tsp. soda
pinch salt

Raisin Cut Cookies

1/2 cup lard
1 cup sugar
1 egg
1/2 cup molasses
1/2 cup hot water
1 tsp. soda
pinch salt
3 cups flour
1 cup raisins
1 tsp. cloves
1 tsp. cinnamon
1 cup nuts

Spread in pan to a depth of about 1 inch thick. Cut when partly cool.

Peach Marmalade

3 pounds peaches
2 oranges
1 can crushed pineapple, drained
1 small bottle maraschino cherries
1/2 tsp. salt
6 cups sugar

Peel oranges and cut fine. Peel peaches, cut into quarters, combine with salt, sugar, and cherry juice and boil for 30 minutes. Add cherries and pineapple and cook until thick.

Hawaiian Cake

1 1/3 cups sugar
2 cups flour
2 eggs
2 tsp. baking soda
1 20-oz. can undrained crushed pineapple
1 cup coconut
1 cup chopped walnuts

Mix all. Pour into 9 x 13 pan. Bake at 350 degrees for 35 to 40 minutes.

Icing
1/4 lb. butter
1 1/2 cups confectioner's sugar
1 8-oz. pkg. cream cheese
2 tsp. vanilla

Mix all thoroughly. Spread on cooled cake.

Ginger Cookies

1/2 cup molasses
1 tsp. soda
1/4 cup butter
1/4 cup boiling water
2 cups flour
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon

Stir soda in molasses; melt shortening in boiling water. Turn all into a bowl, stir in flour sifted with salt and spices. Add more flour if needed, but keep dough as soft as can be handled. Roll dough a little at a time, to about 3/8 inch thick. Cut into rounds and deorate with chopped peanuts. Makes about 2 dozen.

Baked Harvard Beets

3 cups cooked beets, diced
1/4 cup sugar
1 Tbsp. cornstarch
1/2 tsp. salt
1/3 cup vinegar
1 Tbsp. lemon juice
3 Tbsp. beet juice
2 1/2 Tbsp. butter

Place beets in casserole dish. Combine constarch, sugar, and salt. Add vinegar, lemon juice, and beet juice. Mix thoroughly. Pour over beets and dot with butter. Cover casserole and place on lower oven rack in 350 degree oven for 1 hour.

Old Fashioned Chicken Pie

1 fowl (4 to 5 pounds) disjointed
1 bayleaf
2 tsp. salt
1/8 tsp. pepper
1/8 tsp. celery salt
1 1/2 tsp. monosodium glutamate
boiling water
1 lb. small white onions
1 bunch carrots, sliced
6 Tbsp. flour
6 Tbsp. cold water
1 Tbsp. prepared horseradish
2 1/2 cups biscuit mix

Place fowl in deep kettel; add bayleaf, salt, pepper, celery salt and 1 tsp. msg. Add enough boiling water to cover. Simmer 2 hours or until fowl is tender. Meanwhile cook onions and carrots separaely, adding 1/4 tsp. mgs to each vegetable. Remove fowl and drained vegetables to large, shallow baking dish; stain broth in kettle; measure 3 cups. Add vegetable water to broth, to make 4 cups in all, adding water if necessary. Add flour, mixed smooth with cold water; cook over low heat, stirring until thickened; add remaining msg and horseradish; pour over fowl and vegetables. Make biscuit dough as directed on package of mix. Arrange on baking dish. Bake in 425 degree oven for 25 to 30 minutes, or until biscuits are golden brown.

Note: Follow the seasonings carefully, the horseradish and msg make the difference.

Shoofly Pie

Crust - use 9-inch pan.

1 cup flour
1/2 tsp. salt
1/3 cup crisco
2 to 3 Tbsp. ice water

Combine flour and salt in bowl. Cut in crisco. Sprinkle with water, 1 Tbsp. at a time - toss lightly with fork. On lightly floured surface roll dough into circle.

Crumb Topping

1 cup flour
3/4 cup brown sugar
2 Tbsp. butter crisco

Combine flour and sugar in bowl. Cut crisco into mixture until small crumbs are formed. Reserve 3/4 cup and set aside for topping - reserve extra for filling.

Filling

1 cup molasses
1 cup hot water
1 egg, beaten
1 tsp. soda
1 tsp. cinnamon

Combine crumbs, molasses, 3/4 cup hot water, beaten egg, and cinnamon in bowl. Dissolve soda in remaining 1/4 cup hot water and stir into mixture. Pour filling into unbaked pie crust. Sprinkle topping over. Bake at 450 degrees for 5 minutes and then an additional 30 minutes at 375. Cool on rack.

Ham Sauce

1 cup currant jelly
2/3 cup prepared mustard
1 cup minced onion

Mix all ingredients thoroughly and heat in double boiler until jelly is melted and sauce is hot. Serve hot with ham.

Orange Coffee Cake

3/4 cup sugar
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/3 cup butter, melted
1/2 cup fresh orange juice
1 egg, beaten

Sift dry ingredients, stir in melted butter and orange juice which has been mixed with beaten egg. Spread in 9-inch square or round greased pan and sprinkle on topping. Bake at 400 degrees for about 25 to 30 minutes or until golden brown.

Topping:
1/4 cup melted butter
1 Tbsp. flour
1/4 cup sugar
1/2 tsp. cinnamon

To melted butter add rest of ingredients. Sprinkle on top of cake before baking.

Creamed Turkey

1/4 cup butter
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic
1 1/2 cup milk
1 1/4 cup cooked, seasoned, turkey pieces
1/4 cup cooked, seasoned, sliced celery
1/2 cup cooked peas

Melt butter and add flour and seasonings; stir until smooth. Remove from heat. Stir in liquid. Return to low heat and cook, stirring constantly until sauce is thickened. Add turkey and vegetables. Serve on top of toast.

Maple Nut Ice Cream

3 eggs, separated
1 cup maple syrup
1/2 tsp. salt
1 cup whipping cream
1 cup milk
1/2 cup nut meats

Beat egg yolks, add maple syrup and beat 2 minutes longer. Cook in top of double boiler until soft custard is formed, stirring constantly. Cool. Beat egg whites and salt together until stiff. Whip cream until stiff. Combine milk and custard, beat well. Fold whipped cream and egg whites together and add to custard. Add nuts. Place in refrigerator tray and freeze until almost firm, remove to chilled bowl and beat well. Return to tray and freeze until firm.

Pineapple Dressing

1 egg
3/4 cup sugar
1 Tbsp. flour
1 Tbsp. vinegar
1 Tbsp. butter
3/4 cup pineapple juice
1/4 cup water
dash of salt

Mix all dry ingredients together, cream butter and add well beaten egg. Add dry mixture and the liquid alternately, beating thoroughly until smooth. Cook over slow fire until it thickens, stirring to prevent burning. This makes a delicious dressing for waldorf, fruit or most any kind of green salad.

Goulash

1 lb. ground beef
2 Tbsp. salad oil
1/4 cup chopped onion
1 clove garlic, minced
1/2 cup sliced stuffed olives
1/2 cup mushrooms
1 tsp. chili powder
2 tsp. salt
1 tsp. pepper
1 Tbsp. Worcestershire sauce
1 can tomatoes
2 cups uncooked spaghetti

Brown ground beef in salad oil with onion and garlic. Add olive and mushrooms. Add chili powder, salt, pepper, and Worcestershire sauce with tomatoes. Add uncooked spaghetti. Place lid on skillet, bring to boiling point, then turn to simmer and simmer 20 minutes.

Molasses Applesauce Cookies

1/2 cup crisco
1/2 cup sugar
1/2 cup molasses
1 egg
2 cups sifted flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 cup applesauce
1/2 cup raisins
1/2 cup chopped nuts

Cream shortening and sugar, blend in molasses, beat in egg. Sift in flour, baking soda, salt, and spices.

Pickled Carrots

3 16-oz. cans whole baby carrots
1/2 cup white vinegar
3 Tbsp. sugar
2 tsp. whole cloves
1 1/2 tsp. salt
1/2 tsp. dry mustard

Day Ahead:
Drain carrots, reserving 1 cup liquid. In medium bowl combine carrots, reserved carrot liquid, vinegar and remaining ingredients. Cover; refrigerate overnight. Stir occasionally. Drain before serving.

Banana Cream or Coconut Cream Pie

1/3 cup flour
1 pt. milk
2 eggs
3/4 cups sugar
3 Tbsp. butter
1 tsp. flavoring
pinch of salt

Mix together flour, sugar, and salt. Add scalded milk and butter. Cook 5 minutes. Add beaten egg yolks gradually to thickened milk. Cook a few minutes stirring constantly. Set aside to cool. Add flavoring and fill prepared crust.

Make a meringue of the egg whites whipped very stiff, with 4 Tbsp. sugar. Spread on pie and bke in a slow oven for 20 - 30 minutes.

For Banana Cream Pie - add 3 sliced bananas to mixture.
For Coconut Cream Pie - add 1/2 cup shredded coconut.

Jiffy Cheese Chowder

1 can condensed cheese soup, diluted with 1 can milk
1 can condensed tomato soup, undiluted
1 can (8 oz.) cream style corn

Combine ingredients in saucepan. Heat, stirring occasionally.

Chocolate Cake with Salad Dressing

1 cup sugar
4 Tbsp. cocoa
1 cup cold milk
2 tsp. soda
2 cups flour
1 cup salad dressing
1 tsp. vanilla
pinch salt

Bake 35 minutes at 350 degrees.

Banana Muffins

1 3/4 cups flour
2 tsp. baking powder
3/4 tsp. salt
1/4 cup shortening
1/2 cup sugar
1 cup mashed bananas

Sift together flour, salt, baking powder, and sugar. Add melted shortening, eggs, and bananas. Mix just enough to make a smooth batter. Bake in greased muffin pans in moderately hot oven, 400 degrees, for 20 minutes. Makes 1 dozen.

Peach Honey

12 large peaches, peeled
2 small oranges
sugar

Grind peaches using coarse blade in grinder, grind oranges whole with peel. Combine oranges and peaches and measure. Place fruit in heavy saucepan and add equal amount of sugar. Boil gently about 25 minutes or until syrup is thick, stirring often. Pour into hot, sterile jelly glasses and seal with paraffin. Peach honey thickens upon standing, so let stand at least 1 month before using.

Tuna Noodle Crisp

3 cups uncooked noodles (4 oz.)
1/4 cup crisco
1/3 cup chopped onion
2 Tbsp. chopped green pepper
1 - 10 oz. can cheese soup
1/2 cup milk (Grandma - add just a bit more)
1 Tbsp. chopped pimento
1 tsp. salt
1/8 tsp. pepper
1 can (6 1/2 - 7 1/2 oz) tuna
1/2 cup bread crumbs

Preheat oven to 350 degrees.
Cook noodles, drain. Melt crisco, add onion and green pepper and cook. Stir in soup, milk, pimento, salt, and pepper. Bring to a boil. Add cooked noodles and tuna. Put in casserole dish. Sprinkle with bread crumbs. Bake for 25 - 30 minutes.

Grandma added to the bottom of this recipe - Very Good!

Stuffed Mushrooms

1 lb. medium size mushrooms, chop stems
6 Tbsp. butter
1/4 cup finely chopped onions
2/3 cup soft bread crumbs
1 env. onion broth mix

Saute chopped mushroom stems and onon in 4 Tbsp. butter. Add crumbs and onion broth, mix well. Brush mushroom caps with remaining melted butter and fill with onion mixture. Broil 3 minutes about 4 inches from heat.

Mushroom - Ham Scalloped Potatoes

10 1/2 oz. can cream of mushroom soup
1/2 cup shredded American cheese
2 Tbsp. pimiento, finely chopped
1/2 tsp. salt
2/3 cup evaporated milk
4 cups peeled, thinly sliced potatoes
1 1/2 cups cubed cooked ham

Topping:
2 Tbsp. finely chopped pimiento
1/4 cup shredded American cheese
4 oz. can mushreeom stems and pieces, drained

Combine soup, American cheese, pimiento, and salt. Stir in milk, potatoes, and ham. Place in baking dish and bake at 375 degrees for 1 hour and 10 minutes. Top with topping ingredients and return to oven for about 10 minutes (until the cheese is melted).

Chocolate Frosting

4 squares unsweetened chocolate
1 1/4 cups milk
4 tsp. flour
1 cup sugar
2 Tbsp. butter
1 tsp. vanilla

Add chocolate to milk in top of double boiler and het. When chocolate is melted, beat until blended. Sift flour with sugar, add a small amount of chocolate mixture, stirring until smooth. Return to double boiler, cook until thickened, and add batter and vanilla. Cool and spread on cake. Will cover tops and sides of two nine inch layers.

Pumpkin Pie

2 eggs, slightly beaten
1 1/2 cups pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evaported milk or light cream

Mix together in order given. Pour into pastry shell. Bake 425 degrees for 15 minutes. Reduce temp. to 350 degrees and continue baking for 45 minutes or until knife inserted comes out clean. Makes 1 large pie.