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. Combine cornstarch, sugar and salt. Add vinegar, lemon juice and beet juice. Mix thoroughly. Pour over beets and dot with butter. Cover and bake at 350 degrees for 1 hour.

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 into molasses; melt butter in boiling water. Turn all into a bowl, stir in flour sifted with salt and spices. Add more flour if necessary, 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 bake off in a moderately hot oven.

Blueberry Upside-Down Cake

2 Tbsp. butter
1 cup brown sugar, packed
15-oz. can blueberries (drain and reserve liquid)
3 egg yolks, beaten
1 cup sugar
1 cup flour, sifted
1 tsp. baking powder
1 tsp. salt
3 egg whites, beaten
whipped cream, sweetened

Combine butter, brown sugar and 1/2 cup reserved liquid from blueberries; cook until sugar is dissolved. Cover bottom of 10-inch baking dish with drained blueberries; pour the cooked syrup over them. To make the batter; beat together egg yolks, white sugar and 5 more tablespoons blueberry liquid. Sift flour, baking powder, salt and add to egg-yolk mixture. Fold in egg whites. Pour over blueberries in baking dish, and bake at 350 degrees for 45 minutes. Serve upside down with whipped cream.

Date Bars

3 well-beaten eggs
1 cup sugar
1 cup flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 cups pitted, sliced dates
1 tsp. vanilla
1 cup broken pecans

Beat eggs with sugar until very thick. Add sifted dry ingredients; beat smooth. Add dates, vanilla and nuts. Bake in waxed paper-lined 9 x 13-inch pan at 350 degrees for about 30 minutes. While warm, cut in 1 x 4 inch bars; roll in confectioners' sugar.

Peach Honey

12 large peaches
2 small oranges
sugar

Grind peaches using course blade in grinder, grind oranges whole with peel. Combine oranges and peaches and measure. Place fruit in heavy saucepan and add equal amounts 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.

Chicken-Macaroni Casserole

3 cups cooked elbow macaroni
2 cups grated American cheddar cheese
1 1/2 cups cooked chicken, cubed
1 cup sliced canned mushrooms
1/4 cup diced pimiento
2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. pepper
2 cups milk

Arrange macaroni and cheese in alternate layers in buttered 2 quart casserole. Combine chicken, mushrooms and pimiento. Make a well in center of macaroni and fill with chicken mixture. Melt butter, blend in flour, salt and pepper, gradually add milk. Cook, stirring constantly, until thickened. Pour over mixture in casserole. Bake at 350 degrees for 1 hour.

Cottage Bread

3 3/4 cups sifted flour
1 Tbsp. soft shortening
1 1/2 Tbsp. sugar
1/4 cup warm water
1 1/4 tsp. salt
1 pkg. dry yeast
1 cup warm water

Add the yeast to the 1/4 cup warm water. Pour the 1 cup warm water in large mixing bowl, add sugar and salt. Blend together until lukewarm and salt and sugar are dissolved. Stir yeast mixture well and pour into the bowl. Mix in half of the flour and beat until smooth. Add the soft shortening with more flour. Mix in flour, a little at a time, just until dough cleans sides of bowl and can be handles. Total amount will be 3 1/4 to 3 3/4 cups flour. Turn out onto lightly floured board. Knead dough until smooth and little bubbles can be seen beneath the surface. Round up dough. Place dough smooth-side-down in lightly greased bowl, turning once to grease top. Cover with damp cloth and let rise in warm place about 60 minutes, until dent remains when finger is pressed deep into side of dough. Punch down dough. Turn out onto lightly floured board and shape into round loaf. Place on baking sheet. Cover with damp cloth and let rise in warm place about 45 minutes. Just before baking, quickly make 6-inch slashes, 1/4-inch deep on top of loaf, to form a cross. Sift flour lightly over top of loaf. Bake 35 - 45 minutes at 400 degrees. Cool on rack.

California Toast

1/4 lb. butter
juice of 1 small orange
grated rind of 2 oranges
1 1/4 cups confectioner's sugar
1/4 cup shredded coconut

Cream the butter until light and soft; slowly blend in the juice and grated rind, mixing well. Blend in the sugar until mixture is like thick frosting. Add coconut, if used. Spread thickly on untoasted side of slices of bread which have been toasted on one side. Place under broiler and until topping is golden brown and bubbly.

Chocolate Peanut Clusters

1/2 pound semi-sweet chocolate
2 cups peanuts
2 cups raisins

Melt chocolate in double boiler, cool slightly. Mix raisins and nuts and add to the melted chocolate. Drop from a teaspoon onto a piece of waxed paper and allow to cool.

Meatless Scrapple

I used to live near Philadelphia and nothing was better than some good fried scrapple for breakfast. Well, as long as you didn't read the ingredients list!

1 medium sized onion
1 medium sized carrot
1/2 green pepper
1 cup yellow corn meal
1 Tbsp. salt
3 1/2 cups boiling water
1 tsp. MSG
1 cup chopped peanuts
fat for frying

Mince onion, carrot and green pepper. Add corn meal and salt to boiling water slowly, stirring constantly until thickened. Add minced vegetables and msg. Cook over hot water 1 hour. Add peanuts. Pour into well-greased loaf pan. Chill. When cold, slice and suate until golden brown in small amount of fat.

Apple Pudding

2/3 cup sugar
1/3 cup flour
1/2 tsp. baking powder
1/8 tsp. salt
1/2 cup chopped nuts
1 egg
1 tsp. vanilla
2 cups grated winesap apples

Sift dry inredients together two or three times. Add well beaten egg, vanilla, chopped nuts and grated apples. Turn into a well buttered baking dish and spread out evenly. Bake 30 minutes at 375 degrees. Serve warm with cream.

Apple Beef Balls

1 pound ground beef
1 cup grated fresh apple
1 cup dry bread crumbs
1 cup tomato juice
2 eggs, beaten
1 1/4 tsp. salt
1/2 tsp. pepper

Mix together meat, grated apple, bread crumbs, eggs and seasonings. Form into 1 1/2 inch balls and place in a casserole dish. Cover with cup of tomato juice. Bake 1 hour at 375 degrees. It may be necessary to add more tomato juice before baking is completed.

Orange Whip

1 envelope unflavored gelatin
1/3 cup sugar
1/8 tsp. salt
1 3/4 cups very hot orange juice

Mix together gelatin, sugar and salt. Add hot orange juice and stir until gelatin is thoroughly dissolved. Chill until slightly thickened, beat with a rotary beater until light and fluffy and double in volume. Spoon into dessert dishes and chill until firm.

Almond Trout

2 brook trout, cleaned and washed
1/2 cup flour
1/4 tsp. pepper
1/4 tsp. paprika
1 1/4 tsp. salt
1/3 cup butter
2 tsp. lemon juice
3 Tbsp. blanched almonds

Mix flour, salt, pepper and paprika together and roll fish in it. Melt 3 Tbsp. butter butter in skillet and saute the trout in it over medium heat until the trout are flaky and browned on both sides. Remove from skillet and keep hot. Add remaining butter, lemon juice and almonds to butter in skillet. Cook until almonds are slightly toasted. Pour over fish and serve.

Buckwheat Cakes

I don't remember exactly when grandma switched from regular pancakes to buckwheat, but I do remember her waking us up with the promise of these heavy cakes covered with honey that contained a bit of the honeycomb.

2 cups buckwheat flour
1/4 tsp. salt
1/2 cup sour cream
1 cup buttermilk
1 egg, slightly beaten
1 Tbsp. dark corn syrup
2 Tbsp. melted butter
1/2 tsp. baking soda

Beat all ingredients together until well blended, except baking soda. Add baking soda. Bake on preheated, well oiled griddle.

Turkey Hash

3 Tbsp. butter
1 Tbsp. grated onion
2 Tbsp. flour
1 cup chicken stock
1 cup light cream
2 1/2 cups sliced turkey
1/4 tsp. pepper
1/8 tsp. nutmeg

Melt butter in saucepan. Saute the onion for 5 minutes. Stir in flour. Gradually add the stock and cream, stirring constantly until sauce reaches boiling point. Add turkey, pepper, nutmeg. Cook slowly for 10 minutes. Great served over waffles.

Blueberry Waffles

1 cup flour, sifted
1/4 tsp. salt
1 tsp. baking powder
2 eggs
1 cup heavy cream
1 tsp. vanilla
2 egg whites stiffly beaten
3/4 cup blueberries

Sift dry ingredients together into a bowl. Beat eggs, cream and vanilla together and add to flour mixture. Beat until smooth. Fold in egg whites. Gently add blueberries. Bake on hot waffle iron.

Cranberry Muffins

2 cups flour
1/4 nonfat dry milk solids
1/2 cup sugar
1/4 tsp. salt
2 tsp. baking powder
1 egg, beaten
4 Tbsp. butter
1 cup water
1 cup raw cranberries, chopped
1 tsp. grated orange rind

Mix and sift dry ingredients into mixing bowl, add cranberries. Combine egg, butter and water; stir quickly into dry ingredients. Handle as little as possible. Spoon into well-buttered muffin tins and bake at 425 degrees for 15 minutes.

Hearty Cheese Bread

2 cups flour, sifted
1/2 tsp. salt
2 1/4 tsp. baking powder
1 1/2 tsp. soda
1/4 cup shortening
1/4 cup thick sour milk
1/2 cup sharp cheese, crumbled
1 Tbsp. minced green pepper
1 Tbsp. minced onion

Sift flour, add the other dry ingredients. Cut in the shortening. Then add the milk and mix with a fork until a soft dough is formed. Stir in the cheese, onion, and pepper. Turn into a greased pan and bake 30 minutes at 375 degrees.

Lemon Chiffon Pie

1 envelope unflavored gelatin
1/2 cup cold water
4 eggs, separated
1 can (6 ounces) frozen concetrated lemonade (less 2 Tbsp. used in pastry)
1/2 cup sugar
1/2 cup heavy cream, whipped
1 9-inch baked lemon pie shell

Sprinkle gelatin on water in top of double boiler to soften. Add salt and egg yolks; mix well. Place over boiling water and cook stirring constantly until mixture thickens slightly and gelatin dissolves about 3 to 5 minutes. Remove from heat; add frozen concentrated lemonade. Chill until the mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff but not dry. Gradually add sugar and beat until very stiff. Fold in gelatin mixture, then whipped cream. Turn into baked lemon pastry shell. Chill in refrigerator until firm. To serve, garnish pie with additional whipped cream and top with coconut.

Lemon Pie Shell
1/2 cup less 1 Tbsp. shortening
1 Tbsp. boiling water
2 Tbsp. frozen concentrated lemonade, thawed to room temperature
1 tsp. milk
1 1/4 cups flour
1/2 tsp. salt
4 Tbsp. chopped coconut

Put shortening in mixing bowl. Add boiling water, thawed concentratred lemonade and milk and whip with fork until all liquid is absorbed and a thick, smooth mixture is formed. Sift flour and salt into shortening, whip and stir quickly into a dough. Pick up and work until smooth and blended; shape into a flat round. Roll between two squares of waxed paper into a circle 1/8 inch thick. Peel off top paper and sprinkle 2 Tbsp. chopped coconut over pastry, leaving about a 1 inch plain border. Recover with paper and gently roll in coconut. Turn pastry over and repeat coconut process. Peel off top paper and turn into a 9-inch pie pan, remove rest of paper, flute rim, prick shell and bake at 450 degrees for 10 to 14 minutes.

Blackberry Jam Cake

2 eggs
2 cups sugar
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. cocoa
2 tsp. soda
1/2 cup butter
2 cups sour milk
4 cups flour
1 cup blackberry jam

Mix all dry ingredients in bowl; mix all liquids together. Then combine and beat about 5 minutes. Bake 425 degrees for about 30 minutes.

Old Fashioned Gingerbread

1/3 cup butter
1/3 cup firmly packed brown sugar
1 egg, well-beaten
1/2 cup molasses
1 3/4 cups flour, sifted
1 Tbsp. sugar
1 1/2 tsp. ginger
1/2 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. baking soda
1 tsp. instant coffee

Cream butter. Beat in sugar and beat till fluffy. Stir in egg and molasses. Sift dry ingredients together and stir in gradually. Chill. Roll 1/4 inch thick on lightly floured surface. Place on greased baking sheet. Sprinkle sugar over top. Bake at 350 degrees for 20 minutes. Cut in squares.

Spice Cake with Coffee Frosting

2 Tbsp. instant coffee
2 1/4 cups sifted cake flour
1 Tbsp. baking powder
1 tsp. salt
1 1/2 cups sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. allspice
1/2 cup shortening
3/4 cup milk
1 tsp. vanilla
1 egg
2 egg yolks
1/4 cup milk

Sift dry ingredients together. Add the shortening, 3/4 cup milk and vanilla and stir thoroughly, then beat 300 strokes. Add the egg, egg yolks, and 1/4 cup milk and beat for 150 strokes. Turn into a 15 x 10 1/2 x 2 1/4 inch baking pan lined with waxed paper or into two 9-inch layer cake pans. Bake at 375 degrees for 30 minutes. Cool and frost.

Coffee Frosting:

2 egg whites
1/8 tsp. salt
1/3 cup water
1 cup sugar
1 Tbsp. instant coffee
1 Tbsp. white corn syrup
1 tsp. vanilla

Combine all ingredients in top of double boiler except vanilla and beat together. Place over boiling water and beat constantly with rotary beater until frosting thickens and holds it shape, about 7 minutes. Remove from heat and add 1 tsp. vanilla. Cool slightly. Frost cake.

Dill Pickles

Use medium cucumbers, wash in cold water and pack in jars, put a grape leaf and a button of garlic and 1 Tbsp. of dill seed in bottom of jar. Cover with liquid made of:

6 quarts of cold water
1 quart vinegar
1 Tbsp. powdered alum
1 tsp. black pepper
2 cups pickling salt

Seal tight and store. The liquid will turn a milky color but will clear up in a few days.

Potato Salad

3 cups cooked diced potatoes
1 Tbsp. finely chopped onion
1 Tbsp. vinegar
2 Tbsp. salad oil
1 hard cooked egg
1 tsp. salt
1/2 cup diced celery (or cucumber)
1/4 cup diced green pepper
1/4 cup mayonnaise
1/4 cup pitted black olives

Place potatoes and eggs in mixing bowl; add onion, vinegar, salad oil and salt; toss lightly. Cover and chill. Add celery, green pepper, olives and mayonnaise; toss until well mixed.

Fresh Plum Pie

Pastry shell for bottom of pie and lattice top
2 pounds fresh ripe plums
1 1/4 cup sugar
1 Tbsp. flour
1 1/2 tsp. salt
1/4 cup cream
1 Tbsp. butter

Line pan with pastry. Remove stones and cut up the plums. Arrange in a thick layer in pastry lined pan. Combine sugar, flour and salt, sprinkle well over the fruit. Sprinkle the cream over all and dot with bits of butter. Cover with lattice crust strips. Bake at 425 degrees for 5 minutes, then reduce to 375 degrees for 40 minutes or until plums are tender and pie golden brown.

Potato Spoon Bread

3/4 cup corn meal
2 tsp. salt
1 1/2 cups water
2 eggs
3/4 cup milk
3/4 cup mashed potatoes
1 Tbsp. shortening

Mix corn meal, salt and water and boil five minutes. Beat eggs slightly, add milk, mashed potatoes and shortening. Combine with mush mixture. Beat well and bakin in greased baking dish at 325 degrees for 40 minutes. Serve with spoon from dish.

Parsnip Chowder

I have only recently begun to enjoy the taste of the parsnip. And with the weather beginning to turn colder, I thought this would be a great recipe to list.

2 Tbsp. salt pork
1 small onion chopped
2 cups parsnips, diced
1 cup potatoes, diced
2 cups boiling water
salt, pepper
1 quart milk, scalded
1/2 cup butter
1/2 cup fine corn flake crumbs
1 Tbsp. minced parsley

Fry the salt pork. Add onion and saute until tender but not brown. Add parsnips, potatoes, boiling water and seasonings and simmer until vegetables are tender. Add remaining ingredients and continue cooking until chowder is very hot.

Tiny Tomato Pickles

According to the growers around here, it's been a bad season for tomatoes. Small and green. So what better than a pickle recipe.

1 gallon tiny green tomatoes
1 cup sugar
1 1/2 Tbsp. salt
2 or 3 cloves garlic
2 Tbsp. mixed spices
4 cups vinegar
fresh dill
small hot peppers
bay leaves
mustard seed

Wash, rinse and drain tomatoes. In large kettle add sugar, salt, garlic, spices (tied in bag), 4 cups water and vinegar. Simmer 15 minutes. Pack in hot jars with 1 head dill, 1 hot pepper, 1 small bay leaf and 1 tsp. mustard seed. Process for 15 minutes in boiling water bath.

Grapefruit Coffeecake

Grandma and grandpa had a grapefruit tree in their backyard in Florida. Ever trying new recipes and making notes upon them, I bet she couldn't wait to try this one.

2 eggs
2 cups packaged biscuit mix
1/4 cup sugar
2/3 cup milk
1/4 cup chopped walnuts
1/4 cup chopped dates


Beat eggs well. Combine biscuit mix and sugar. Add alternately with milk to eggs. Stir in nuts and dates. Spread in greased 8-inch cake pan. Bake at 400 degrees for 25 minutes.

Grapefruit Topping:
Mix 1/3 cup melted butter with 2/3 cup brown sugar. Spread over warm cake, sprinkle with 1/2 cup grated grapefruit peel and 1/2 cup chopped walnuts. Pour 1/2 cup grapefruit juice over mixture and place cake under broiler until bubbly. Serve warm.

Baked Orange Apples

4 red baking apples
1/2 cup brown sugar, firmly packed
1/4 cup pecans, chopped
2/3 cup fresh orange juice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup sour cream

Core apples. Combine brown sugar, pecans and butter; spoon filling into the center of each apple. Place apples in a baking dish and pour orange juice, mixed with cinnamon and nutmeg over them. Bake at 375 for 40 minutes. Chill. Cut apples in half lengthwise and serve with a Tbsp. of sour cream on each half (or you can serve plain if you prefer).