I've reached the end of the recipe box!

It's been a lot of fun sharing my grandmother's recipes from her little red box. There were quite a few recipes jammed into that box! But I opened the box today and no recipe cards were left. So I want to say thanks for stopping by to check out this site. The recipes will be here for you to sort through the archives and find something you may have missed.

Fried Cabbage

2 1/2 pounds cabbage
3 strips bacon
1/4 cup vinegar
1 tsp. sugar
salt and pepper to taste

Shred cabbage medium fine, set aside. Fry bacon crisp; break into pieces. Add cabbage and saute, stirring constantly. Add vinegar, sugar, salt and pepper. Serve immediately.

Peanut Butter Bread

3/4 cup cream peanut butter
1/4 cup butter
2 cups sifted flour
1/2 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 Tbsp. grated orange rind
1 egg
1 cup milk

Cream peanut butter and margarine until light and fluffy. Sift flour, sugar, baking powder, salt and baking soda together over creamed mixture, then work in with spoon or fork until fine crumbs form. Add orange rind. Beat egg slightly; mix in milk. Add to crumbs and stir until dry ingredients are moistened. Pour batter into greased loaf pan. Bake at 350 degrees for about 55 minutes.

Applesauce Potato Bake

2 cups cooked sweet potatoes
2 cups applesauce
1/4 cup dark brown sugar
1 Tbsp. orange juice
1/4 cup butter
1/2 cup chopped walnuts
1/2 tsp. mace

Place sweet potatoes in casserole dish. Combine applesauce, brown sugar and juice; spread over potatoes. Dot with butter; sprinkle with nuts and mace. Bake at 350 degrees for 35 minutes.

Butterfly Orange Muffins

2 cups sifted flour
3 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
1 egg, beaten
1 cup milk
3 Tbsp. melted shortening
1 Tbsp. grated orange rind
24 mandarin orange sections, drained

Sift together flour, sugar, baking powder and salt into mixing bowl. Blend together egg, milk, shortening and orange rind. Add liquid all at once to flour mixture, stirring only until flour is moistened. Fill greased muffin cups 2/3 full. Place 2 orange sections on each muffin in opposite directions to form butterfly design. Bake at 425 degrees for 20 to 25 minutes.

Potato Casserole

4 medium potatoes, sliced
1 cup milk
1 cup cream of mushroom soup
1/2 cup diced onion
1/2 cup diced green pepper
1 tsp. salt
1/2 tsp. pepper

Place sliced potatoes in greased baking dish. Combine remaining ingredients; pour over potatoes. Bake covered at 400 degrees for 35 minutes.

Dutch Sweet Pickles

Use 3 gallons of 2 1/2 - 3 inch cucumbers, halved. Add 3 cups sat. Pour boiling water over to barely cover and let stand overnight. Drain. Add 2 Tbsp. alum and cover with boiling water. Let stand overnight. Drain. Cover again with boiling water and let stand until cool. Pack pickles into jars. Make syrup of 8 cups sugar, 2 1/2 quarts vinegar, 1 quart water and dash celery seed. Boil. Pour over pickles and seal hot.

Chocolate Filled Doughnuts

4 1/2 cups flour
2 pkgs. dry yeast
1 tsp. grated lemon rind
1 cup milk
1/2 cup sugar
2 tsp. salt
1/4 cup oil
2 eggs
3/4 cup semi-sweet chocolate pieces
fat for deep frying
sugar or cinnamon-sugar

Stir together 2 cups flour, yeast and lemon rind. Heat milk, sugar, salt and oil over low heat only until warm, stirring to blend. Add liquid ingredients to flour-yeast mixture and beat until smooth; blend in eggs. Add 1 cup flour and beat 150 strokes. Stir in more flour to make moderately stiff dough. Turn onto lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides and place in a warm place until doubled, about 1 1/2 hours. Punch down. Let rest 10 minutes. Divide dough into 36 equal pieces. Flatten and place 6 chocolate pieces in center of each; seal edges securely. Let rise, sealed-side down, in warm place until doubled, about 30 minutes. Deep fry doughnut balls in preheated 375 degree fat 6 minutes, or until golden brown. Drain; coat with sugar or cinnamon-sugar.

Orange Crumb Coffee Cake

1/2 cup firmly packed brown sugar
1/2 cup finely chopped nuts
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 cups sifted flour
3 tsp. baking powder
1 tsp. salt
1/4 cup granulated sugar
1/3 cup shortening
1 egg, slightly beaten
3/4 cup orange juice
2 Tbsp. melted butter

Mix together brown sugar, nuts and spices; set aside. Combine flour, baking powder, salt and granulated sugar. Cut in shortening until resembles coarse meal. Add egg and orange juice; stir until blended. Drop batter by heaping tablespoon into sugar nut mixture, shaping into balls and coating well. Place in a greased 8-inch square pan. Sprinkle any remaining sugar mixture and drizzle melted butter on top. Bake at 375 degrees for 30 to 35 minutes.

Banana Pineapple Fluff

1 cup milk
1 pound marshmallows
4 bananas, sliced
2 tsp. lemon juice
2 cups crushed pineapple, undrained
1 pint whipping cream
16 graham crackers, finely crushed
1/2 cup chopped walnuts

Heat milk; add marshmallows and fold over and over until dissolved. Cool. Sprinkle bananas with lemon juice. Fold into cooled mixture along with pineapple. Fold in whipped cream. Butter an 8 x 12 pan. Line with crackers and nuts. Pour in whipped mixture. Refrigerate until set.

Peanut Pie

1 cup sugar
3/4 cup light corn syrup
1/2 cup butter, melted
3 eggs
1/2 tsp. vanilla extract
1 1/2 cups dry roasted peanuts
1 9-inch unbaked pastry shell

Combine sugar, corn syrup, melted butter, eggs and vanilla in large mixing bowl. Beat with mixer until thoroughly blended. Stir in dry roasted peanuts. Turn into unbaked pastry shell. Bake at 375 degrees for 45 minutes. Great warm with some whipped cream.

Chocolate Fudge

1 cup semi-sweet chocolate pieces
1/3 cup plus 1 Tbsp. sweetened condensed milk
few grains salt
1/2 tsp. vanilla extract
3 Tbsp. ground nutmeats

Melt chocolate in double boiler. Remove from heat and stir in milk, salt, vanilla and nutmeats, stirring only until smooth. Turn fudge into wax lines container and press down to 1 inch high. Chill in refrigerator until firm, about 2 hours. Invert onto cutting board, peel off wax paper and cut into serving pieces.

Crunchy Chocolate Tart Shells

4 squares semi-sweet chocolate
1/4 cup butter
1 1/2 cups flaked coconut
3/4 cup honey-flavored puffed wheat

Partially melt chocolate with butter over hot water. Remove from water; stir rapidly until chocolate is entirely melted. Add coconut; mix well. Stir in cereal. Press mixture on bottoms and sides of 6 greased 4-inch tart pans. Chill until firm. Let chilled crust stand at room temperature 5 to 10 minutes. Carefully loosen with point of a knife. Remove tart shell from pan. Fill with ice cream and serve.

Buckwheat Pancakes

Grandma loved buckwheat pancakes and were often a Sunday staple. I have yet to make them taste as good as what grandma made.

1 package yeast
1 cup water
1 cup buckwheat flour
1 tsp. sugar
1 tsp. salt

Sprinkle yeast over one cup warm water to dissolve. Add buckwheat flour and mix thoroughly. Cover bowl and let rise in refrigerator eight hours or overnight. Mix in sugar, salt; add enough water to thin batter.

Chocolate Fondue

Remember in the 70's when fondue was the craze. Believe it or not it's making a comeback! I honestly do not ever remember grandma making fondue, but found this recipe among her collection.

2 packages (6 ounces each) semi-sweet chocolate morsels
1/2 cup sugar
1 tsp. vanilla
1/2 cup light cream

Put into fondue saucepan. Place directly over flame and stir until chocolate is melted and mixture is smooth. Partially cover flame so that mixture is just kept warm.

Great with bite-sized pieces of fruit - bananas, apple, orange, seedless grapes, cherries, strawberries, etc.

Maple Cookies

1/2 cup butter
1/2 cup maple syrup
1/2 cup nutmeats
1 egg, beaten
1/2 cup chocolate chips
1 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt

Add butter and maple syrup to egg, stir in nutmeats and chocolate chips. Sift together flour, soda and salt and add to mixture. Drop by teaspoonful onto greased pan. Bake at 325 degrees for 8 to 10 minutes.

Molasses Fruit-and-Nut Bars

1/3 cup shortening
1/4 cup sugar
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2/3 cup molasses
1 egg
1 1/4 cups flour
1 cup finely cut dates
1/2 cup chopped nuts

Cream shortening, sugar, soda, salt and cinnamon. Beat in molasses, then egg. Stir in flour, dates and nuts. Spread in a greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 375 degrees for 25 minutes; cool. Turn out on cutting board. Spread with glaze.

Glaze: Blend together 3/4 cup sifted confectioners' sugar, 4 teaspoons water, and 1 tablespoon grated orange rind.