Creamy Caramel Frosting

1 cup brown sugar, firmly packed
1/4 cup rich milk or light cream
2 Tbsp. butter
1 1/4 cups powdered sugar, sifted twice
1 tsp. vanilla
1/4 cup chopped dates
1/4 cup chopped walnuts

Combine sugar, milk and butter over heat, stir until mixture boils; remove from heat, cool slightly, stir in powdered sugar and vanilla, then beat till light creamy and thick. Spread on cake and sprinkle with combined dates and wanluts.

Ham Sauce

A great sauce to serve with ham.

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.

Old Fashioned Chicken Pie

1 chicken (4 to 5 pounds) disjointed
1 bay leaf
2 tsp. salt
1/8 tsp. pepper
1/8 tsp. celery salt
1 1/2 tsp. MSG
boiling water
1 pound 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 chicken in deep kettle; add bay leaf, salt, pepper, celery salt and 1 tsp. MSG. Add enough boiling water to cover. Simmer 2 hours or until chicken is tender. Meanwhile cook onions and carrots separately, adding 1/4 tsp. MSG to each vegetable. Remove chicken and drained vegetables to kettle; measure 3 cups. Add vegetable waters 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 chicken and vegetables. Make biscuit dough as directed on package of mix. Roll 1/2 inch thick; cut with cutter. Arrange on baking dish. Bake at 425 degrees for 25 to 30 minutes or until biscuits are golden brown.

Brown Sugar Seven Minute Frosting

2 egg whites at room temperature
5 Tbsp. water
1 1/2 tsp. light corn syrup
3/4 cup white sugar
3/4 cup brown sugar, firmly packed
1 tsp. vanilla

Combine all ingredients except vanilla in top of double boiler, beating with rotary egg beater until thoroughly mixed. place over rapidly boiling water, beat constantly and cook for 7 minutes or until frosting stands in peaks. Remove from boiling water; add vanilla and beat until thick enough to spread.

Note from grandma: Egg whites at room temperature makes a lighter frosting.

Hot Turkey Salad

Still have some leftover turkey? Here's another recipe for leftovers.

2 cups cooked turkey, diced in 1/2-inch cubes
1 1/2 cups celery, diced
1/4 cup coarsely chopped toasted almonds
1 to 2 tsp. finely chopped onions
grated rind of 1/2 lemon (yellow only)
1 Tbsp. lemon juice
1/8 tsp. pepper
1/2 to 2/3 cup salad dressing - half mayonnaise / half boiled dressing
salt and pepper to taste
1 cup (1/4 pound) grated Cheddar cheese
1 cup (4 ounces) crushed potato chips

Measure turkey, celery, almonds, onion, lemon rind and juice and pepper into mixing bowl. Add salad dressing. Toss lightly to blend ingredients. If necessary, add additional salt and pepper. Turn into shallow casserole dish. Sprinkle cheese over top. Top with th potato chips. Place casserole dish on baking sheet and bake at 375 degrees for about 25 minutes, until cheese begins to bubble.

Country Cream Raisin Pie

1 1/2 cups raisins
2 cups water
2 cups light cream
1 cup brown sugar
1/4 cup cornstarch
1 1/4 tsp. nutmeg
1/4 tsp. salt
3 Tbsp. water
2 Tbsp. lemon juice
1 9-inch baked pastry shell
1/2 cup chopped nuts

Simmer the raisins in 2 cups water for 20 minutes. Add cream and sugar, simmer for 5 to 7 minutes, stirring to prevent scorching. Mix cornstarch, nutmeg, and salt with 3 Tbsp. water. Stir into hot mixture and cook until thick, stirring constantly. Add lemon juice. Fill pie shell and garnish with nuts.

Baked Salmon Steaks with Sour Cream Sauce

1 1/2 pounds salmon steak cut into 4 serving pieces
1/4 cup butter
2 medium-size sliced, cooked potatoes
1 medium-size sliced, cooked onions
1 package frozen lima beans, cooked
1 cup sour cream
1/2 cup salad draining
1 tsp. lemon juice
1/2 cup cream
1 1/2 tsp. salt
1/8 tsp. pepper

Saute salmon in 3 Tbsp. melted butter until lightly browned. Season with salt and pepper. Brown potatoes in remaining butter. Season potatoes and other cooked vegetables. Blend together sour cream, salad dressing, lemon juice and cream. Heat thoroughly and pour over salmon and vegetables on large serving tray or platter.

Turkey Souffle

3 cups cubed turkey
2 cups soft bread crumbs
1 cup cooked rice
1/4 cup chopped pimiento
1/4 cup chopped green pepper
4 eggs, beaten
3 cups broth
1 tsp. salt
1 can cream of mushroom soup
1 cup milk

Combine all ingredients except mushroom soup and milk. Bake in a greased casserole pan at 350 degrees for 45 minutes. Heat soup and milk over low flame and serve as topping for the souffle.

Cinnamon-Mincemeat Apples

Blogger had a melt-down earlier today, so sorry for the late posting of this recipe.

6 large apples
1 cup boiling water
1 cup mincemeat
1/4 cup cinnamon drops
4 1/2 cups sugar
1 Tbsp. butter

Peel and core apples. Put in saucepan with cinnamon drops and 1/2 cup of water. Cover and cook slowly until apples are partially cooked. Lift apples into baking dish, stuff centers with mincemeat. Pour remaining liquid from pan into casserole dish. Sprinkle apples with some of the sugar. Mix remainder of sugar, butter and 1/2 cup water and pour into casserole. Bake at 325 degrees until apples are soft and well glazed. Baste frequently with syrup in pan. Turn once to keep shape and become evenly glazed. Serve warm with a hard sauce.

Pumpkin Cookies

1/3 cup shortening
1 1/3 cups sugar
2 eggs, well beaten
1 cup canned pumpkin
1 tsp. vanilla
1 tsp. lemon extract
1 tsp. grated lemon rind
2 1/2 cups flour, sifted
4 tsp. baking powder
1 tsp. salt
1/4 tsp. ginger
1/4 tsp. allspice
1 tsp. nutmeg
1 tsp. cinnamon
1 cup raisins
1/2 cup chopped nuts

Cream shortening and sugar thoroughly; add eggs, pumpkin and the flavorings. Stir in sifted dry ingredients, add raisins and nuts, mix well. Drop by teaspoons onto a greased baking sheet and bake 15 minutes at 400 degrees. Sugar and cinnamon mixed in a shaker may be sprinkled over the cookes before baking.

Turkey Turnovers

It's never to early to think about turkey leftovers!

Corn Meal Pastry
1 1/2 cups flour, sifted
1/2 cup corn meal
1 tsp. baking powder
1/2 cup shortening
1/2 cup water

Turkey Filling
1 1/2 cups finely chopped cooked turkey
1 tsp. curry powder
1/4 cup grated Parmesan cheese
3 Tbsp. coconut
1/2 cup cream

To make pastry sift dry ingredients together. Cut in shortening until mixture resembles coarse crumbs. Add water, a little at a time, until mixture will just hold together. Roll out on a lightly-floured board to 1/8-inch thickness. Cut with cooky cutter into 16 circles or desired shape. Place half of the circles on an ungreased cooky sheet. Combine all ingredients for turkey filling except cream. Spread circles with turkey filling and cover with remaining circles. Seal edges with a fork. Prick tops. Bake in a preheated 425 degree oven for 12 to 15 minutes. Slit top of each turnover and fill each with a little warm cream.

Cranberry Walnut Relish

I like the canned cranberry sauce - it just wouldn't be Thanksgiving without it. But if you want to make it a bit fancier, this recipe should do the trick.

2 1-pound cans cranberry sauce
1 cup coarsely broken walnuts, toasted
1 cup orange marmalade
1 Tbsp. lemon juice

Empty cranberry sauce into bowl. Spread walnuts in shallow pan. Toast until light golden brown in 35o degree oven (about 12 minutes). Stir together cranberry sauce, walnuts, marmalade and lemon juice. Chill.

Gold Pumpkin Pie

Pastry for 1 9-inch pie
3 large eggs
1/2 cup sugar
1 cup mashed cooked pumpkin
1/2 tsp. nutmeg
1/2 cup cream
3/4 cup dark corn syrup
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger

Line 9-inch pie pan with pastry. Combine remaining ingredients and beat thoroughly with rotary beater. Pour into pie pan. Bake at 375 degrees for 45 to 50 minutes. Serve topped with fresh whipped cream.

Candied Sweet Potatoes

6 sweet potatoes
1 cup brown sugar
1/4 cup water
1/4 cup butter
1/2 tsp. salt

Wash the sweet potatoes. Cook in boiling water until tender. Pell and cut into thick slices. Make a syrup of the sugar, water, butter and salt. Place the sliced, cooked potatoes in a casserole dish and pour the syrup over them. Bake about 45 minutes at 350 degrees, basting the potatoes with the syrup occasionally.

Sugared Nut Drops

1 cup butter
1 cup sugar
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1/2 cup finely chopped nuts

Soften butter and add sugar gradually, beating until light and fluffy. Stir in vanilla. Mix in flour that has been sifted with salt, and then mix in nuts. Shape into balls about 1 inch in diameter and place on ungreased baking sheet, allowing space for cookie to spread a bit. Bake at 325 degrees for about 25 minutes. Roll warm cookies in sugar and cool on rack.

Candy Cane Cookies

1/2 cup shortening
1/2 cup butter
1 cup sifted confectioners' sugar
1 egg
1 1/2 tsp. almond flavoring
1 tsp. vanilla
2 1/2 cups flour, sifted
1 tsp. salt
1/2 tsp. red food coloring

Mix shortening, sugar, egg and flavorings well. Mix flour, salt and stir into shortening mixture. Divide dough in half. Blend red food coloring into one half. Roll 1 tsp. each of colored dough on lightly floured board into a strip about 4-inches long. Place strips side by side, press lightly together and twist like a rope. Put on ungreased baking sheet. Curve top down for handle of cane. Bake 9 minutes or until lightly browned. Remove and while still warm sprinkle with mixture of 1/2 cup crushed peppermint stick candy and 1/2 cup sugar.

Filled Cookies

1 cup soft butter
1/3 cup heavy cream
2 cups flour, sifted

Mix well butter, cream and flour. Chill. Working with 1/3 of the dough at a time, rolll out to about 1/8 inch thick on floured board. Cut with 1 1/2 inch cutter. Transfer to waxed paper heavily covered with granulated sugar. Turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick with fork about 4 times. Bake at 375 degrees for 7 to 9 minutes. Cool and put two cookies together with filling.

Filling:
Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg yolk, and 1 tsp. vanilla. Tint pink and green as desired.

Pancake Surprise

1 cup wheat flour
1 cup white flour
1 tsp. salt
1 tsp. soda
1 egg
1 cup sorghum
1 cup milk
1 pound bacon strips, cooked

Mix all ingredients together, except bacon strips. Bake on a griddle over low fire. Before turning, place two strips of pre-fried bacon on pancake, then turn and cook until golden brown.

Applesauce Cookies

It will soon be time to light the bayberry candles and get into the holiday spirit. Why bayberry? The story goes that the early American settlers rendered the wax from the fruit of the bayberry plant and made candles from it. The supply of this wax was never very big so the candles were stored to be burned only during the Christmas season. The burning of these candles during the Christmas season was supposed to be bring good luck throughout the entire year, but the candles had to burn all the way down into the sockets of the candle sticks.

1 cup sugar
1/2 cup shortening
1 egg, beaten
1 cup applesauce
2 cups flour
1/2 tsp. soda
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. salt
1/2 cup raisins
1/2 cup chopped nuts

Cream sugar and shortening, add beated egg, then applesauce. Sift together dry ingredients and add to creamed mixture, stirring well. Add raisins and nut meats. Drop by teaspoonfuls on oiled cookie sheet and bake 10 to 12 minutes at 350 degrees.

Pumpkin Spice Bread

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 can (16 oz.) solid-packed pumpkin
3 1/2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. allspice
1/2 cup water

In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased loaf pans. Bake at 350 degrees for 60 to 70 minutes. Cool in pan 10 minutes then remove from pan to wire rack to cool.

Fruit and Nut Drop Cookies

1 cup soft shortening
2 cups brown sugar, firmly packed
2 eggs
1/2 cup sour milk, or buttermilk
3 1/2 cups flour, sifted
1 tsp. soda
1 tsp. salt
1 1/2 cups broken pecans
2 cups candied cherries, halved
2 cups dates, chopped

Mix well the shortening, sugar, eggs. Stir in sour milk. Sift dry ingredients together and stir in shortening mixture. Stir in pecans, cherries, dates. Chill at least 1 hour. Drop rounded teaspoonfuls about 2-inches apart on lightly greased baking sheet. Place a pecan half on each cookie. Bake at 400 degrees for 8 to 10 minutes.

Baked Salad

1 cup salmon
1 cup lobster
1 cup mayonnaise
1/2 cup chopped pimiento
2 Tbsp. chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 tsp. Worcestershire sauce
3 Tbsp. butter
1 cup fine cracker crumbs

Combine salmon, lobster, and mayonnaise. Add pimiento, onion, green pepper, celery, salt, pepper and Worcestershire sauce. Stir gently to blend. Place in greased quart casserole. Melt butter, add crumbs and stir to blend. Sprinkle crumbs over salad mixture. Bake at 350 degrees for 40 minutes. Serve hot.

Chinese Pork Steaks

6 pork steaks (these are cut from the pork shoulder, about 3/4 inch thick)
1 beef bouillon cube
1/2 cup hot water
1 tsp. ginger
2 tsp. salt
1 Tbsp. sugar
1/3 cup honey
1/4 cup soy sauce

Dissolve bouillon cube in hot water. Combine ginger, salt, sugar, honey and soy sauce and add to bouillon. Marinate the pork steaks in the mixture for 2 hours to overnight, turning occasionally. Remove steaks from marinade and place on a rack in a roasting pan. Roast at 350 degrees for 1 hour.

Chili Ground Beef

1 1/2 pounds ground beef
1 cup chopped onion
1 can (1 pound) tomatoes
1/2 cup chopped green pepper
2 tsp. salt
2 tsp. chili powder
1 tsp. paprika
4 cups cooked spaghetti
1/4 pound cheddar cheese, grated

Cook ground beef slowly until crumbly but not hard. Add onions, tomatoes, green peppers and seasonings. Cover and simmer 45 minutes. Alternate layers of cooked spaghetti and ground beef mixture in a large greased casserole so the top layer is meat. Sprinkle grated cheese over mixture and bake at 350 degrees for 20 to 30 minutes until cheese is melted and lightly browned.

Veal and Sausage Pie

1 1/2 lbs. boneless veal, cut in 1 1/2 inch cubes
1/2 pound pork sausage
1/4 cup flour
2 tsp. salt
1/4 tsp. pepper
2 cups hot water
1 medium onion, sliced
1 cup chopped celery

Break sausage into pieces in cold deep skillet and fry slowly about 12 minutes, until evenly browned. Remove sausage from pan. Dredge veal in flour combined with seasonings and brown slowly in hot sausage drippings. When veal is evenly browned return sausage to pan and add hot water and onion. Cover and simmer about 1 1/2 hours. Add celery and continue cooking about 8 to 10 minutes. Thicken with a paste of flour and cold water, if necessary. Place in casserole and top with pastry. Bake in 425 degree oven for 20 to 25 minutes, until crust is golden brown.

Applesauce Nut Bread

2 cups flour, sifted
3/4 cup sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. soda
1/2 tsp. cinnamon
1 cup chopped walnuts
1 egg, beaten
1 cup medium thick unsweetened applesauce
2 Tbsp. shortening

Place all dry ingredients in sifter together. Sift into bowl. Add egg, applesauce and melted shortening, and stir until just blended. Add coarsely broken nut meats. Place in greased loaf pan, and bake at 350 degrees for 1 hour. Cool on rack.

Cranberry Pot Roast

4 pound beef pot roast
1/4 cup flour
1 1/2 tsp. salt
1/4 tsp. pepper
3 Tbsp. drippings
2 cups cranberries
1 1/4 cups water
8 whole cloves
2 sticks cinnamon
3 Tbsp. sugar
3 Tbsp. flour
1/3 cup water

Mix flour, salt and pepper. Dredge meat in flour. Brown well on both sides in hot drippings. Boil together water and cranberries until skins pop. Pour over meat and add spices. Cover and cook at 300 degrees for 3 hours. Strain liquid. Add sugar, 3 Tbsp. flour and water and cook until thickened. Serve as gravy.

Butterscotch Brownies

1/2 cup butter
2 cups brown sugar (packed tightly)
2 eggs
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1 cup chopped nuts

Cook butter and sugar over low heat until bubbly. Cool. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla, then sifted dry ingredients and nuts; mix thoroughly. Spread in shallow 10 1/2 x 15-inch pan and bake at 350 degrees for about 25 minutes. While warm, cut in squares.