Macaroni Casserole

1 cup celery, chopped
1 green pepper, chopped
1/4 tsp. garlic salt
salt and pepper to taste
1 can mushroom soup
1/2 cup milk
4 cups cooked macaroni
6 slices mild cheese

Saute celery and green pepper in a small amount of butter. Add mushroom soup, milk and seasoning; cook until it comes to a boil. Arrange layers of macaroni, cheese and soup mixture ending with cheese in a 1 1/2 quart casserole. Bake at 400 degrees for 25 minutes. Garnish with ripe olives.

Pumpkin Pie

Pastry for 1-crust pie
2/3 cup packed brown sugar
3/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. grated orange peel
3/4 tsp. salt
2 eggs, slightly beaten
1 1/2 cups pumpkin
1 1/2 cups milk

Line 9-inch pie pan with pastry and crimp edges. Combine sugar, spices and salt. Add eggs and mix well. Add pumpkin and blend. Stir in milk. Pour into unbaked pie shell. Bake for 15 minutes at 425 degrees, reduce heat to 350 degrees and bake 45 minutes longer or until inserted knife comes out clean.

English Christmas Bread

It's hard to believe that it's time to start thinking about Christmas already. I remember as a kid that my grandparents, who celebrated at our house, decorated their house with a small silver tree with a color wheels. At the time I thought I'd die of embarassment - who knew that those trees would become major collectors items demanding thousands of dollars. There is a Christmas tradition that you make a sweet yeast bread flavored with caraway seeds for the season. Tradition says that if you bake the bread on Christmas Eve the bread will never mold and, if you leave a slice of the bread on the table after dinner on Christmas Eve, the home will never be in need of bread throughout the year.

1 1/3 cups boiling water
1/2 cup sugar
2 tsp. salt
1/2 cup butter
1/2 tsp. nutmeg
1 tsp. allspice
1 tsp. caraway seed
2 pkg. dry yeast
1/4 cup warm water
5 1/5 - 5 3/4 cups flour, sifted
1/2 cup currants
1/3 cup white or dark raisins
1/3 cup chopped citron

Combine boiling water, sugar, salt, butter and spices in large bowl. Add yeast to warm water in small bowl. Let stand a few minutes, then stir to dissolve. Cool water-sugar mixture to lukewarm, add half the flour, then dissolved yeast. Beat until smooth. Add half the remaining flour, mixing in with hand or spoon. Blend in the cut-up fruits with more flour until the sides of the bowl are cleaned. Dough will be soft. Turn dough onto lightly floured cloth-covered board. Knead gently 20 to 30 strokes or until smooth. Place in greased bowl and let rise until doubled (about 1 to 1 1/4 hours). Grease a large baking sheet. Punch down raised dough. Turn out onto board and divide in half. Shape each half into round ball and place on opposite ends of baking sheet so balls do not touch. Let rise again until almost doubled (about 1 hour). Bake at 375 degrees for 30 to 40 minutes until well browned. Remove to rack and frost lightly with a confectioners' sugar icing. Sprinkle with chopped nuts if desired.

Old Fashioned Applesauce Cake

2 cups sifted flour
1/2 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 cup shortening
1 cup sugar
2 eggs, unbeaten
1 cup thick cold applesauce
1/4 cup raisins
1/2 cup broken walnut meats

Sift together dry ingredients and spices. Cream shortening, sugar and eggs. Add applesauce, raisins, walnuts and sifted mixture to the creamed ingredients. Pour into greased 8-inch square baking pan and bake at 350 degrees for 45 minutes.

Date Nut Candy

3 cups sugar
1 cup sweet milk
1/2 tsp. cream of tartar
2 Tbsp. butter
1 small pkg. dates, cut up
1/2 cup chopped pecans
20 maraschino cherries

Boil sugar, milk and cream of tartar until it forms a soft ball in water, stirring occasionally. Add butter, dates and cherrie and beat until dates are well mixed then add nuts. Continue beating until too thick to stir. Turn out on damp cloth in long roll. Roll up and let stand until hard. Slice about 1/4 inch thick.

Chocolate Angel Pie

2 egg whites
dash salt
1/8 tsp. cream of tartar
1/2 cup granulated sugar, sifted
1/2 cup finely chopped pecan meats
1/2 tsp. vanilla
1 pkg. (1/4 lb.) sweet chocolate
3 Tbsp. hot water
1 tsp. vanilla
1 cup heavy cream, whipped

Beat egg whites until foamy, add salt and cream of tartar and beat until soft peaks. Add sugar slowly and continue beating until stiff peaks. Fold in nuts and vanilla (1/2 tsp.). Grease 8-inch pie plate right up to edges. Turn in stiff egg whites and build the sides about 1/2 inch higher than the middle to form pie shell for the filling. Bake at 300 degrees for about 50 to 55 minutes. Melt chocolate in double boiler. Add water and blend. Cool until thickened. Add vanilla (1 tsp.). Fold in whipped cream. Turn into meringue shell; chill 2 hours.

Frozen Black Bottom Pie

1 cup semi-sweet chocolate morsels
1/2 cup milk
16 marshmallows
1 tsp. vanilla
1 1/2 cups heavy cream
1 8-inch pie shell, baked

Reserve 1 Tbsp. of chocolate morsels. Put remaining morsels, milk and marshmallows in double boiler and melt, stirring constantly until melted and smooth. Remove from heat and stir in vanilla. Chill. Whip 1 cup of heavy cream and fold in chilled chocolate mixture. Pour into pie shell. Whip remaining 1/2 cup heavy cream and spread over chocolate mixture. Sprinkle the reserve tablespoon of chocolate morsels on top. Freeze until firm. Remove from freezer 30 minutes before serving.

Maple Flavored Tea Cakes

Grandma liked to rely upon her English heritage to have afternoon tea. If was time to stop and relax, gather around for tea and a sweet flavored treat.

1/2 cup shortening
1/4 cup granulated sugar
1 cup maple sugar, shaved finely
1 egg, beaten
1/2 cup rich top milk
2 cups flour, sifted
1/2 tsp. salt
3 tsp. baking powder
1/2 cup finely chopped pecans

Cream shortening until soft, blend in sugars and mix until light. Add the combined milk and egg alternately with flour, baking powder, and salt. Blend in pecans. Fill small greased muffin pans 2/3 full, and bake 10 to 12 minutes at 350 degrees. Cool.

Cranberry Bread

2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1 egg, well beaten
Combine juice and rind of 1 orange
2 Tbsp. of shortening - put in cup and add boiling water to equal 3/4 cup
1 cup chopped nuts
1 cup sliced raw cranberries

Blend the liquids into the dry ingredients. Stir just enough to wet. Add nuts and cranberries. Pour into greased loaf pan and let stand 10 minutes. Bake at 350 degrees for 1 hour. Cool thoroughly before slicing.

Baked Chocolate Pudding

1 cup flour
1/4 tsp. salt
3/4 cup sugar
2 tsp. baking powder
1 1/2 Tbsp. cocoa
1/2 cup chopped nut meats
2 Tbsp. melted butter
1/2 cup milk
1 tsp. vanilla

Combine dry ingredients, add chopped nuts and melted butter. Stir in milk and vanilla and pour mixture into oiled 8-inch round, 3-inch deep baking dish.

Topping:
1/2 cup sugar
1/2 cup brown sugar
5 Tbsp. cocoa
1 cup cold water

Blend sugar, brown sugar, and cocoa; sprinkle over top of mixture in baking dish. Pour cold water over top. Bake in 325 degree oven for 1 hour.

Cranberry Fluff

Cook 1 quart of cranberries in 1/2 pint of water until they pop open. Run through a colander and add as much sugar as you have pulp. Cook thick as for marmalade. When cool, add 4 stiff well beaten eggs. Fold in well, and bake 10 minutes. Great meat side dish.

Chocolate Chip Tortoni

2 egg yolks
1/4 cup sugar
1/4 cup boiling water
1 cup heavy cream, whipped
1 6-ounce pkg. chocolate morsels
2 Tbsp. shortening
2 egg whites
3 tsp. vanilla
1/4 cup sugar
1/4 cup blanched toasted almonds, finely chopped

Combine the egg yolks and 1/4 cup sugar and beat well; gradually add the boiling water, stirring rapidly. Fold in the whipped cream; pour into 1 large ice cube tray. Freeze until just frozen. Combine the chocolate morsels and the shortening and melt over hot (not boiling) water. Beat the egg whites until stiff but not dry; add vanilla. Gradually add the 1/4 cup sugar beating until stiff and glossy. Turn the frozen mixture into a chilled bowl and stir until smooth but not melted. Drizzle the chocolate mixture into the frozen mixture stirring constantly so the chocolate will chip. Fold in the egg white mixture and the almonds. Pour into ice cube trays and freeze until firm.

American Goulash

1 pound ground beef
2 Tbsp. salad oil
1/4 cup shopped 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 No. 2 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 for 20 minutes.

Molasses Bran Muffins

2 cups whole bran cereal
1/2 cup molasses
1 1/2 cups milk
1 egg, beaten
1 cup sifted flour
1/2 tsp. salt
1 tsp. soda

Soften whole bran cereal in molasses and milk for about 10 minutes. Sift together flour salt and soda; add egg. Mix all ingredients together. Fill greased muffin pans 2/3 full and bake at 400 degrees for about 20 minutes.

Orange Marmalade Scones

1/2 cup shortening
2 cups sifted flour
1 Tbsp. baking powder
3 Tbsp. sugar
1 tsp. salt
2 Tbsp. grated orange peel
1 egg
1/3 cup orange juice
1/4 tsp. almond flavoring
orange marmalade

Sift dry ingredients together. Mix in orange peel. Cut shortening into flour mixture. Add egg, orange juice and flavoring. Stir until all ingredients are moistened. Knead on a lightly floured board six times. Roll into an 8 x 8 inch square that is 1/2-inch thick. Cut the square into quarter, each quarter in half diagonally, then each triangle in half to yield 16 scones of equal size. Place scones on a baking sheet, indent the center of each triangle and fill scone with 1/2 teaspoon orange marmalade. Bake in a very hot oven of 450 degrees for 10 minutes. Serve hot with butter.

Watermelon Pickles

I'm sure I've probably put a watermelon pickle recipe up before, but I've come across at least a dozen recipe cards with various forms on it. Watermelon pickles are indeed one of my favorites and so I feel worthy of another listing.

Soak the rind of one melon overnight in salt (4 Tbsp. salt to each quart of water). Drain and cover with clear water. Cook till tender and drain. Make a syrup of:
4 cups sugar
2 cups vinegar
4 tsp. cloves
8 sticks of cinnamon
1/2 tsp. mustard seed

Heat syrup and spices to boiling and let stand fifteen minutes. Add melon rind and cook till clear and transparent. Seal in jars while boiling hot.

Marmalade Supreme

5 oranges
1 lemon (and juice of 1)
1 grapefruit

Slice whole fruit very thin. For each pound of fruit add three pounds of water. Set aside to soak for 24 hours. Boil hard 45 minutes, and set aside to soak 24 hours longer. Add juice of one lemon and weigh. Allow 1 1/2 pounds of sugar to each pound of mixture. Bring to boil and boil briskly for 45 minutes; let cool and pour into glass jars and cover with paraffin.

Rhubarb Chiffon Pie

2 cups finely cut rhubarb
1/2 cup sugar
1/4 cup water
1 envelope unflavored gelatin
1/4 cup cold water
2 egg whites
1/4 cup sugar
1/4 cup whipped cream

Cook rhubarb with sugar and water until tender. Add gelatin which has been dissolved in cold water. Chill and when thickened, fold into egg whites which have been stiffly beaten and mixed with the whipped cream. Fold in sugar. Pour into baked pie shell and chill.

Banana Bars

2 cups sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
1/2 tsp. vanilla
1 cup sugar
2 eggs
1 cup mashed bananas
1/2 tsp. lemon extract
1/2 cup chopped nuts

Sift flour, baking powder and salt. Cream shortening and sugar, add eggs, beat well. Add flour to creamed mixture, with bananas. Add flavoring and nuts. Spread batter in 8 x 13 inch pan. Bake 350 degrees for 30 minutes. Frost while warm with powdered sugar icing. When cool, cut into bars or squares.

Casserole Onion Bread

1 cup milk, scalded
3 Tbsp. sugar
1 1/2 Tbsp. shortening
2 tsp. salt
1 cup lukewarm water
2 pkgs of active dry yeast
4 1/2 cups all purpose flour
1 tsp. onion salt
3/4 cup coarsely chopped onion
2 Tbsp. butter
1 egg yolk, beaten
1 tsp. water

Mix scalded milk, sugar, shortening, and salt. Dissolve yeast in the cup of lukewarm water and add to milk mixture when milk has cooled. Add the teaspoon of water to the egg and beat well. Add two tablespoons of butter, chopped onion and mix in with the milk mixture. Add onion salt to flour, sift and slowly mix well. Bake in a greased loaf pan for one hour in a 375 degree oven.

Pot Roast

I don't remember when grandma got her crock pot, but I do remember the pot roasts she used to make in it. This recipe pre-dates the crock pot but it looks like it could be adapted pretty well.

4 pound beef pot roast
2 Tbsp. fat
salt
pepper
1 cup sliced onion
1 bay leaf
1/2 tsp. caraway seeds
2 Tbsp. brown sugar
1/4 cup vinegar
1 cup water
1/4 tsp. marjoram
3 cored, tart cooking apples, quartered

Melt the fat in a heavy kettle. Brown meat well on both sides. Season with salt and pepper. Place rack under meat. Add remaining ingredients except apples. Cover. Cook over low heat 2 1/2 to 3 hours or until tender. Add apples during last 20 minutes of cooking.

Cantaloupe Preserves

2 pounds prepared canteloupe
2 Tbsp. lemon juice
1 3/4 pounds sugar

Wash and cut firm-ripe melon into approximately 1 inch cubes. Mix melon with sugar and let stand 12 to 18 hours in a cool place. Add lemon juice. Boil until cantaloupe is clear. Pour boiling hot into jars and seal at once.

Harvest Cider

I came across this recipe and it brought back memories of times that grandma had not only cider, but some hard cider. A couple of times I was a glass or two in before she relized that the cider had fermented - very good indeed!

Simmer 4 cups sweet cider with 4 whole cloves and 1 stick of cinnamon for 10 minutes. Strain and serve warm.

Corn Stuffed Meat Roll

Filling:
Drain a number 2 can of whole kernel corn
1 egg, beaten
1 cup fine bread crumbs
2 Tbsp. parsley
1/4 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper

Mix thoroughly and set aside while preparing meat.

Meat Roll:
Mix 1 1/2 pounds ground beef with:
1 tsp. salt
1/4 tsp. pepper

Put a large sheet of waxed paper on a pastry board. Place meat on paper, and roll out with floured rolling pin into a rectangle 10 x 12 inches. Spread the corn stuffing over meat. Using the waxed paper to start the roll, roll along the long side as in a jelly roll. Fold ends up tightly. Place in a shallow baking pan, sprinkle with flour and bake at 350 degrees for 1 1/2 hours. Great when served with tomato sauce.

Pineapple Nut Bread

4 eggs
2/3 cup sugar
2/3 cup melted fat
4 cups sifted flour
2 Tbsp. baking powder
2 tsp. salt
1 1/2 cups chopped nuts
2 cups crushed pineapple (do not drain)

Beat eggs and sugar together. Stir in melted fat. Add sifted flour, baking powder and salt; blend. Add nuts and pineapple, stir just enough to combine. Pour into 2 loaf pans and bake at 350 degrees for 1 hour.

Slice of Spice Cookies

3 cups sifted flour
1 tsp. soda
1 tsp. cream of tartar
1/2 tsp. salt
1/2 cup butter
1/2 cup shortening
2 cups firmly packed brown sugar
2 unbeaten eggs
1 tsp. vanilla
1 cup quick-cooking rolled oats
quilted aluminum foil

Topping:
1/2 cup sugar
4 tsp. cinnamon

Sift flour, soda, cream of tartar and salt. Cream butter and shortening. Gradually add brown sugar, creaming well. Blend in eggs and vanilla. Stir in dry ingredients. Add rolled oats, mix well. Chill 1 hour for easy handling. Divide dough into 3 parts, shape into rolls 12 inches long. Wrap in foil, chill overnight. Cut into 1/4 inch slices; dip into sugar-cinnamon topping to coat both sides. Place on greased baking sheets. Bake at 350 degreees for 9 to 12 minutes until golden brown.

Cherry Pie

2 Tbsp. cornstarch
1/2 cup sugar
1/4 tsp. salt
3/4 cup cherry juice
2 1/2 cups cherries, drained
2 Tbsp. butter
Pastry for 2-crust 9-inch pie shell

Mix cornstarch, sugar, salt, and cherry juice. Cook until clear and thickened, stirring constantly. Add cherries and pour into pastry-lined pan. Dot with butter. Put top crust in place, seal and flute. Bake at 450 degrees for 10 minutes; reduce heat to 350 degrees and bake 40 to 50 minutes longer.

Pecan Pie

3 eggs
2/3 cup sugar
1/3 tsp. salt
1/2 cup butter, melted
1 cup dark corn sirup
1 cup pecan halves
1 tsp. vanilla
Unbaked 9-inch pie shell

Beat eggs, sugar, salt, butter and corn sirup with rotary beater. Add pecans and pour into unbaked pie shell. Bake 40 to 50 minutes in moderate oven (375 degrees), or until custard is set and pastry is browned nicely.

Cherry Snowballs

1/3 cup butter
3/4 cup sugar
2 cups flour
3 tsp. baking powder
1/2 cup milk
2 egg whites
1 cup cherries

Cream butter and add sugar gradually. Mix and sift flour and baking powder, and add to butter mixture alternately with milk. Fold in egg whites stiffly beaten, and add cherries which have been drained as dry as possible. Put in six individual molds and bake forty minutes at 350 degrees.

Flaky Pie Crust

2 cups sifted flour
1 tsp. salt
1/2 - 2/3 cup shortening
5-6 Tbsp. cold water

Sift flour and salt. Cut in shortening with a blending fork. Sprinkle with cold water and toss lightly with fork until dough holds together. Divide dough in half, forming two balls. Roll each circle 1/8 inch thick on floured board.

Notes on making flaky pie crust:
Be sure the shortening is firm. If you use lard, keep it chilled in the refrigerator until ready to use; hydrogenated vegetable shortenings are already firm at room temperature although you may also chill them.
Cutting the shortening into the flour must be done quickly so the shortening does not soften. When the shortening particles are the size of small peas and evenly distributed through the flour, the time has arrived for adding the water.
Water should be icy cold. Sprinkle it a teaspoon at a time over the mixture, tossing the flour-shortening lightly with a fork. Work quickly so the water will coat the particles evenly. Use just enough water so that the dough sticks together but not so much that it will be sticky. Too much water makes a tough pic crust. When the particles stick together when pressed ever so lightly, divide the dough into half and wrap in waxed paper and put in the refrigerator until the filling is ready.
Roll the dough on a floured board, pastry cloth or waxed paper. Roll from the center out keeping the dough as round as possible. Roll to 1/8 inch thickness. Roll out both crusts at the same time so the filling does not have a chance to soak in the bottom crust before you can pop it in the oven to bake it.
Cut slits in the top crust before placing over the filling so as to allow steam to escape during baking. Fold the top edges under the bottom crust to seal the two, pinching the edges together.