Retro Recipes from Sadie Bell's Books

Hot Dr. Pepper - 1966 Dr Pepper Ad

2010-09-15T18:57:00.001-04:00

...Just heat Dr. Pepper in a saucepan until steaming hot. Then pour over thin slices of lemon!

His Majesty Meatloaf - 1966 Durkee Ad

2010-09-14T18:51:00.002-04:00

Start with 1 1/2 lbs. lean ground beef, and any basic meatloaf recipe. Then, for a change of taste:

Add 1/2 cup tomato sauce (from 8 oz. can), and 1 1/2 cups Durkee French Fried Onions.

Mix, shape, bake at 300 degrees for one hour. Top with remaining tomato sauce and onions. Return to oven for 5 minutes. Serves 6.

Wonder Grills - 1965 Kraft Miracle Whip Recipe

2010-09-12T16:55:00.002-04:00

Source: 1965 Kraft Miracle Whip Advertisement

Sliced white bread

Velveeta Pasteurized Cheese Spread, sliced

Pimiento luncheon meat slices

Kraft prepared mustard

Miracle Whip Salad Dressing

Cover a slice of bread with Velveeta slices, meat and a second slice of bread spread with mustard. Spread outside of sandwich with Miracle Whip. Grill on both sides until lightly browned. There is no need to grease skillet - Miracle Whip keeps grilled sandwiches from sticking!

2010-09-11T18:24:00.001-04:00

On this, the anniversary of the saddest days in our nation's history, let us all take a moment to remember the brave men and women who are no longer with us, and reaffirm our faith in this wonderful country

God bless America, today and always.

Souffleed Broccoli - 1965 Kraft Recipe

2010-09-10T16:50:00.001-04:00

Source: 1965 Kraft Cheese Advertisement

1/3 cup chopped onion
1 tablespoon oil
1 10-oz package frozen broccoli spears, cooked
6 eggs, beaten
1/4 cup milk
1/2 tsp garlic powder
Dash of pepper
1/2 cup Kraft Grated Parmesan Cheese

Cook onion in oil in 8 inch skillet until tender, cover with broccoli. Combine eggs, milk and seasonings, pour over broccoli. Sprinkle with cheese. Cover and cook over low heat 15 minutes. Cut in wedges and serve immediately.

Salad Royale 1938 Hellman's Mayonnaise Recipe

2010-09-09T11:50:00.001-04:00

Source: 1938 Hellman's Mayonnaise advertisement

9 peaches, peeled and halved

3/8 cup raspberries

1/4 cup bluberries

30 galax leaves (or salad greens)

Hellman's Real Mayonnaise

Arrange 3 peach halves on galax leaves or salad greens. Place berries alternating around the cut edge of the peach. A cup for the mayonnaise may be made from a galax leave by fastening it in shape with the stem (see illustration).

Vegetable Platter (Retro 1965 BHG Recipe)

2010-09-08T16:48:00.001-04:00

Source: Better Homes and Garden Magazine June 1965

"Perfect party pair! Baked tomatoes stuffed with a savory cheese filling plus asparagus laced with an elegant cream sauce"

6-8 medium tomatoes

1 5-oz. jar Old English Pasteurized Cheese Spread

2 tablespoons margarine

1/4 cup chopped green onion

1/4 cup dry bread crumbs

3 slices bacon, cooked and crumbled

Salt and pepper

1 4-oz. container whipped cream cheese with pimento

1/4 cup milk

18 fresh asparagus spears, cooked

Paprika

Slice stem ends from tomatoes, scoop out center, reserving pulp. Combine cheese spread and margarine, add diced pulp, onion, bread crumbs, and bacon. Season to taste. Fill tomatoes and bake at 350 degrees, 25-30 minutes.

Combine whipped cream cheese and milk. Heat, stirring until sauce is smooth. Pour over asparagus spears, garnish with paprika.

Garden Salad Platter (BHG 1965)

2010-09-07T16:27:00.000-04:00

Source: Better Homes and Garden Magazine, June 1965

3 large onions
1 lemon
1/2 cup salad oil
1/4 cup vinegar
2 tablespoons lemon juice
1 tsp savory
1/2 tsp salt

2 or 3 large tomatoes, sliced
1 small cucumber, sliced
Coarsely ground pepper
Snipped parsley
Ripe olives (garnish)

Eight hours before serving, prepare the onions: Cut onions and lemons into paper-thin slices, arrange in layers in small bowl, ending with a few lemon slices. Thoroughly combine salad oil, vinegar, lemon juice, savory and salt, pour over lemon and onion slices. Chill 8 hours or overnight, stirring occasionally. Drain, reserve dressing.

At serving time, line a chilled platter with leaf lettuce. Arrange overlapping slices of tomato and cucumber around edge of platter, center with drained onions. Drizzle tomatoes and cucumber with reserved dressing; dash with pepper, sprinkle with parsley. Garnish with ripe olives. 4-6 servings.

Chicken Crunch - Retro Campbell's Soup Recipe

2010-09-06T16:35:00.000-04:00

Source: 1965 magazine advertisement

1 can Campbell's Cream of Mushroom Soup
3/4 cup milk
1 tablespoon finely chopped onion
1 tablespoon chopped parsley
2 pounds chicken parts
1 cup finely crushed packed herb seasoned stuffing (or bread crumbs*)
2 tablespoons melted butter or margarine

Mix 1/3 cup soup with 1/4 cup of milk, onion and parsley. Dip chicken into soup mixture, then roll in stuffing. Place in shallow baking dish. Bake at 400 degrees for one hour. Meanwhile combine remaining soup and milk, heat, stirring occasionally. Serve over chicken. 4-6 servings

*Breadcrumbs - Omit herb seasoned stuffing. Substitute 1 cup fine dry bread crumbs, 1/2 tsp. poultry seasoning and 1/2 tsp salt.

Peach Sponge Cups

2010-09-05T21:20:00.000-04:00

Source: Nancy Carter TV Cookbook, June 1964

1/4 cup sugar
1/4 cup water
2 large, fresh peaches
4 sponge cups
Whipped Topping (in a can)

Combine sugar and water, bring to boil, stirring until sugar is dissolved. Chill. When ready to serve, peel and slice peaches, pour syrup over them. Spoon into sponge cups and top with a spiral of whipped cream. 4 servings.

Crispy Beer Batter

2010-09-04T21:16:00.001-04:00

Combine 1 cup beer, 1 cup flour, and 1/2 tsp salt, and stir until well-mixed. Cover and refrigerate at least 4 hours. Dip bite-size pieces of vegetables (onion, cauliflower, broccoli, zucchini, mushrooms, etc.) then deep fry until golden brown.

Best if batter is prepared early in the day.

Source: Simply Sensational, The Auxiliary of The Children's Medical Center, Dayton, Ohio

Cheese Straws

2010-09-03T21:08:00.000-04:00

Source: Charleston Receipts Cookbook - Junior League of Charleston, 1950.

NOTE: Cheese Straws are a southern "staple" at bridal and baby showers.

1 pound sharp cheese
1 3/4 cups plain flour
1/4 cup butter, creamed
1/2 tsp salt
1/4 tsp red pepper

Run cheese through meat chopper. Mix all ingredients thoroughly and put in cookie press or roll thin and cut in narrow strips 4 inches long. Bake at 350 for 25 minutes or until light brown. Makes about 100.

Lemonade Fruit Dressing

2010-09-02T21:11:00.000-04:00

Source: Simply Sensational, The Auxiliary of The Children's Medical Center, Dayton, Ohio

1 egg
3 tablespoons sugar
3 ounces frozen lemonade concentrate
1 cup Cool Whip or 1/2 cup whipping cream, whipped

Beat egg in saucepan until lemon colored. Stir in sugar and lemonade concentrate. Cook until thickened. Cool and add Cool Whip or whipped cream. Place in glass container, cover and refrigerate.

Serve a dollop over fresh fruit or gingerbread. Will keep in refrigerator about one week.

Tabasco French Dressing

2010-09-01T18:22:00.001-04:00

Source: Handwritten recipe found in box of old recipes

2/3 cup salad oil
1/3 cup lemon juice or vinegar
1/2 teaspoon Tabasco
1 teaspoon each: salt, paprika, dry mustard
1/2 teaspoon sugar

Combine ingredients and shake well in covered jar. Shake again before using. Makes 1 cup dressing.

Fruit Punch with Sherbet

2010-08-31T21:04:00.002-04:00

Source: Charleston Receipts Cookbook, collected by the Junior League of Charleston, 1950

1 pint fresh orange juice
1 pint canned pineapple juice
2 cups fresh lime juice
2 quarts ginger ale
1 quart orange ice

Mix fruit juices and pour over block of ice. Add a quart of orange ice. When ready to serve, add ginger ale. Garnish with fresh mint and slices of orange. 40-45 servings.

Lester Special

2010-08-31T18:15:00.000-04:00

Source: Old newspaper recipe

1 1/2 cups macaroni, cooked
1 medium onion, chopped
2 tablespoons bacon drippings
1 1/2 lbs lean ground beef
Salt and pepper to taste
Dash of liquid red pepper seasoning
1 tsp Worcestershire sauce
1 can (8 oz) tomato sauce
Tomato catsup
Sharp grated cheddar

Lightly brown onion in melted drippings in heavy skillet. Add ground beef seasoned with salt, pepper, red pepper seasoning and Worcestershire sauce, and brown lightly, stirring to separate beef.

Add tomato sauce; cover and simmer for about 15 minutes. Mix with cooked macaroni and add 1 or 2 tablespoons catsup and a bit of water if mixture seems too dry.

Turn into casserole and top with grated cheese. Bake 15 or 20 minutes at 350 degrees. Yield 6 servings.

Sauerkraut Salad

2010-08-30T18:12:00.000-04:00

Source: old newspaper recipe

1 ( 8 oz.) can drained sauerkraut
1 cup diced celery
1/4 cup diced onion
1 cup diced green pepper
1/4 cup pimiento
1 cup grated carrot
1 cup sugar

Combine sauerkraut, celery, onion, green pepper, pimiento, carrot and sugar. Let mixture stand in refrigerator overnight.

Chicken Squares with Mushroom Sauce

2010-08-29T18:07:00.000-04:00

Source: Old newspaper recipe

4 cups diced cook chicken
1 cup cooked rice
2 cups soft bread crumbs
1/3 cup diced celery
1/4 cup chopped pimiento
4 beaten eggs
2 tsp salt
1/4 cup poultry seasoning
2 cups chicken broth

Combine chicken, rice, bread crumbs, celery and pimiento. Mix well. Add eggs, salt, poultry seasoning, and broth.

Bake in greased 9 x 9 inch pan at 350 degrees for 55 minutes. Cut into squares and serve with Mushroom Sauce

Mushroom Sauce: Add 1/2 cup milk to 1 cup mushroom soup and heat thoroughly. Pour over each chicken square.

Spicy Baked Beans (Domino Brown Sugar Recipe)

2010-08-28T16:34:00.000-04:00

Source: Found inside an old cookbook. Cut from Domino's Brown Sugar box.

1 lb (2 1/2 cups) navy, pea or great northern beans
1 tablespoon salt
1 cup firmly packed Domino Dark Brown sugar
1/2 tsp dry mustard
1/4 tsp ground cloves
2 tablespoons minced onion
5 oz. fat salt pork

Soak beans overnight in water. Simmer over low heat 1 hour. Mix salt, sugar, dry mustard, cloves and onion and stir into beans. Transfer mixture to 2/12 quart bean pot. Bury salt pork in beans. Add boiling water to bring liquid to surface. Cover and bake in slow oven 300 degrees for 6-7 hours. Keep beans moist by adding boiling water as needed. During last hour, remove lid. 8 Servings.

Fish Sticks with Tomato Mushroom Sauce

2010-08-28T16:29:00.000-04:00

Source: Nancy Carter TV Cookbook, 1954

Heat one box frozen fish sticks (10 sticks). While heating, make the sauce.

2 tablespoons margarine
2 tablespoons flour
3/4 cup tomato juice
1 2 oz. can mushroom pieces and stems
1/4 tsp. salt
Dash garlic powder
Dash black pepper

Melt margarine, blend in flour. Gradually add tomato juice; cook until thickened and smooth. Add mushrooms with liquid, salt, garlic powder and pepper. Heat thoroughly and server over cooked fish sticks.

Washington Cole Slaw

2010-08-28T16:23:00.000-04:00

Source: Nancy Carter TV Cookbook, 1954, attributed to Chef Rene Roux, Olmstead's Restaurant, Washington DC

2 tsp chopped onion
1 medium clove garlic, minced
1 small green pepper, chopped
12 anchovy fillets, diced
6 green olives, pitted and sliced
1 cup mayonnaise
2 tablespoons chili sauce
1 tsp dry mustard
1 tsp chopped parsley
2 tablespoons wine vinegar
Salt and pepper to taste
1 medium head cabbage

Mix all ingredients except cabbage. Wash cabbage, trim and shred as fine as possible. Pour dressing over cabbage and toss thoroughly. Makes 8 servings.

Mandarin Orange Salad

2010-08-27T16:20:00.000-04:00

Source: Owner's hand written note stuck inside an old cookbook

1 package instant vanilla pudding
1 package orange jello
1 small can pineapples
1 can mandarin oranges
1 large Cool Whip

DO NOT drain pineapples. Drain half of the orange liquid. Mix pudding, pineapple, oranges, fold in Coolwhip and dry jello.

Slow Cooker Apple Butter

2010-08-26T16:13:00.000-04:00

Source: Old newspaper recipe

Apple slices, any variety
1/2 cup water
2-3 cups sugar (or to taste, depends on sweetness of the apples)
1/2 cup cider vinegar
1/2 tsp ground cloves
2 tsp. cinnamon
1/2 tsp allspice

Fill 4 or 5 quart slow cooker with pared, cored, sliced apples. Add 1/2 cup water. Cook on low until apples are tender. (Can be put on at bedtime and cooked over night.

Pour off all liquid from the apples. Puree apples, a little at a time, in blender. Put puree in slow cooker. Add sugar, spices, vinegar and cook for 3 hours without lid (or until mixture becomes a spreading consistency.).

Fill refrigerator containers and store in refrigerator, or put into sterilized jars, adjust lids and submerge for 20 minutes in boiling water.

Makes about 2-3 pints.

Cheese Tuna Rolls

2010-08-25T16:06:00.000-04:00

Source: Nancy Carter TV Cookbook, Colonial Stores

1 can Chicken of the Sea tuna
2 eggs, hard cooked
1/2 tsp salt
1/2 cup chopped green pepper or celery
1/2 cup mayonnaise
4-6 frankfurter rolls

Cheese Sauce (recipe follows)

Flake tuna, chop eggs - combine with tuna, salt, green pepper and mayonnaise. Cut tops from rolls and scoop out as much of center as you can (use to make bread crumbs). Fill rolls with tuna mix. Replace top on roll.

Wrap each roll in foil and place in refrigerator. About 20 minutes before serving, place rolls in foil on cookie sheet and heat in moderately hot oven (375 degrees)for about 20 minutes. Remove from foil, serve topped with cheese sauce. Serves 4-6

Quick Cheese Sauce

1/2 lb. process cheese
1/3 cup evaporated milk
Dash tabasco sauce

Melt cheese in top of double boiler. Gradually add milk, stirring until smooth. Season with tabasco.

Old Fashioned Buttermilk Pie

2010-08-24T16:01:00.000-04:00

Source: Newspaper recipe taped inside cover of 1954 cookbook

2 cups sugar
3 tablespoons plain flour
1 stick butter
3 eggs, beaten
1 cup buttermilk
Dash of nutmeg
2 unbaked pastry crusts (9 inch)
1 tablespoon vanilla or lemon flavoring

Cream butter and sugar, add flour, then beaten eggs. Add milk and flavorings. Mix well. Pour into unbaked pie shells. Bake 45-50 minutes at 350 degrees.

Chicken Loaf: Another Vintage Recipe

2010-08-23T15:58:00.000-04:00

Source: Found on a piece of newspaper taped to a 1954 cookbook

Chicken Loaf

4 cups diced, cooked chicken
1 1/2 cups soft bread crumbs
1/2 cup celery
2 eggs
2/3 cups canned milk
1/3 cup chicken broth
Salt and pepper to taste

Mix chicken, bread crumbs, celery, eggs, canned milk, chicken broth, salt and pepper. Bake in loaf pan at 350 degrees for one hour.

Orange Cream Suckers

2010-08-22T23:37:00.001-04:00

Source: Nancy Carter TV Cookbook August 12, 1954

1 cup orange juice
2 tablespoons sugar
1 tablespoon lemon juice
2 1/2 cups milk

Combine thawed, undiluted orange juice with sugar and lemon juice. Stir until sugar is dissolved. Add milk slowly, stirring constantly. Pour into sucker molds or ice cube trays. Insert handles and place in freezer. Freeze until firm. 20 suckers.

Shoulder of Pork with Applesauce Stuffing

2010-08-21T16:53:00.003-04:00

Source: Cooking Today's Pork, North Carolina Pork Producers Association

6 lb. pork shoulder roast, deboned with a pocket cut for stuffing
1/4 cup onions, chopped
1/4 cup butter
6 cups toasted bread cubes
1 1/2 tsp. poultry seasoning
1 tsp salt
1 cup canned apple sauce
skewers
salt
pepper
3 cups apple juice
1 slice onion
12 whole cloves
flour
water

Saute onion in butter until lightly browned. Add bread cubes, poultry seasoning, 1 tsp. salt and apple sauce. Mix well. Add stuffing to pocket in roast, using skewers to hold pocket closed. Sprinkle roast with salt and pepper and place on rack in roasting pan. Insert meat thermometer so bulb is in thickest part of roast, not touching bone and not resting in stuffing.

Combine apple juice, onion slice and cloves. Pour over meat. Roast at 300 degrees until meat thermometer measures 170 degrees (or desired doneness), basting often. Remove roast and place on warm platter. Skim fat from stock left in pan. Mix flour and water to make a paste for gravy and add to stock in pan. Simmer, stirring frequently, until thickened. Serve with roast. Serves 10-12.

Cooking Today's Pork

Not a Recipe....Just a Smile!

2010-08-21T09:19:00.002-04:00

Came across this video and it made me smile, so I thought I would share it.

Humboldt penguins chasing a butterfly

3 Day Slaw

2010-08-20T21:14:00.000-04:00

1 cabbage, shredded
2 onions
1 cup sugar
1/2 cup vinegar
3/4 cup corn oil
1 tablespoon mustard
1 tablespoon celery seed
1 tablespoon salt

Shred or grate cabbage. Peel onions and slice. Combine sugar, vinegar, corn oil, mustard, celery seed. Bring to a boil. Remove from heat and cool.

Alternate layers of cabbage and onions. Pour mixture over cabbages and onions and store in covered container in refrigerator for 3 days before serving.

Vintage Recipe: Lipton's Easy "Company" Meatloaf

2010-08-19T20:52:00.000-04:00

I came across a wonderful old cookbook at a yard sale (Nancy Carter's Cookbook of Tested Recipes). Not selling it - it's in terrible shape - but chock full of recipes that the previous owner has written, taped etc to the inside covers and stuffed in the cookbook. So, I thought I would share them.

Lipton's Easy "Company" Meat Loaf

Beat 2 eggs lightly in large bowl. Stir in 1/3 cup catsup, 3/4 cup warm water, 1 package Lipton Onion Soup Mix. Add 1 1/2 cups soft bread crumbs and 2 lbs. ground beef. Mix well.

Bake 1 hour at 350 degrees. Serves 6-8.

Colonial Crab Meat Quiche

2010-08-12T20:40:00.000-04:00

Source: Rose Colored Lasses, Mitford, Delaware Cookbook

3 eggs
1 cup light cream
3/4 tsp. salt
1 1/4 cup Gruyere cheese, grated
1/2 lb. crab meat
8-inch pie shell, unbaked

Preheat oven to 375. Beat eggs, cream, and salt together. Combine cheese and crab meat, spread evenly on bottom of pie crust. Pour in cream mixture. Bake on lowest rack of oven for 35-40 minutes or until puffed and brown. 4-6servings.

Sally's Casserole

2010-07-07T20:42:00.002-04:00

Source: Recipes Over the Years
Troy Woman's Club
Troy, North Carolina
1981

2 cans french style green beans
2 cans drained shoe peg corn
1 cup chopped celery
1 cup chopped water chestnuts
1 cup shredded cheddar cheese
1 small onion, chopped
8 oz. sour cream
Ritz crackers

Mix well. Cover with Ritz crackers, crumbled. Dot with butter and pepper. Bake at 325 for about 20 minutes until bubbly.

http://sadiebellsbooks.ecrater.com/p/7701682/troy-north-carolina-cookbook-womans

Jo Jo Potatoes

2010-07-06T20:49:00.001-04:00

Source: Glorious Food Westminster Presbyterian Church South Carolina (possibly Sumter) 1993

Quarter 7 white potatoes lengthwise. Mix:

1 tsp salt
1/2 cup flour
1/2 tsp garlic salt
1 tsp black pepper
1/2 tsp onion salt
1/c cup Parmesan cheese

Dredge slices in mixture, place in baking dish. Cut up 1 stick margarine over potatoes. Bake at 375 for 35-40 minutes.

http://sadiebellsbooks.ecrater.com/p/7718011/south-carolina-cookbook-westminster-presbyterian

Bette's Fruit Salad

2010-07-05T20:44:00.000-04:00

Source: Favorite Recipes of the Carolinas
Contains 900 recipes from women's club leaders in the Carolinas
1965

Bette's Fruit Salad

1 small can pineapple chunks
1 small can apricots
8 marshmallows, cut up
1/2 cup pecans, chopped
1/2 pint sour cream

Drain fruit and cut into bite size pieces. Combine fruit, marshmallows, and nuts - fold in sour cream and chill. Note: Flavor improves after 24 hours. Yield: 8 servings.

Grandchildren's Casserole

2010-07-04T20:34:00.000-04:00

Source: A Recipe Sampler
Cokesbury United Methodist Church
Charlotte, North Carolina
1988

6 split chicken breasts
water
1 can cream of chicken soup
1 can cream of mushroom soup
1 package medium egg noodles
1 cup sour cream
1/2 cup chicken broth
Seasoned dressing mix
1 stick margarine

Stew chicken in water for about 1 1/2 hours. Drain, reserve broth. Remove chicken from bone and chop. Cook noodles in all but 1/2 cup of remaining chicken broth using package directions. Drain noodles and add to both soups, sour cream and 1/2 cup broth. Stir gently until blended.

Stir in chicken and place in greased 9 x 13 inch casserole. Top with dressing mix. Drizzle melted margarine over dressing mix. Bake uncovered at 325 degrees for 35-45 minutes.

NOTE: Can make 2 smaller casseroles instead. Freezes well.

http://sadiebellsbooks.ecrater.com/p/7701922/cokesbury-charlotte-north-carolina-cookbook

Pretzel Jello Salad

2010-07-03T20:52:00.001-04:00

Source: Loaves & Fishes
Favorite Recipes: Cape Carteret Presbyterian Church
Cape Carteret, North Carolina
2003

2 cups crushed pretzels
3 T. sugar
3/4 cup margarine, melted
1 (8 oz) package cream cheese
1 cup sugar
2 cups Cool Whip
1 large package strawberry Jello (or two small packages)
2 cups boiling water
2 (10 oz) packages strawberries, frozen.

Bake pretzels coated with melted margarine and 3 tablespoons sugar for 8-10 minutes at 350. Cool. Blend cream cheese and sugar well. Fold in Cool Whip. Mix Jello in boiling water and cool for about 10 minutes. Add strawberries. Put cream cheese mixture over pretzels. Put strawberry mixture on top. Refrigerate until thoroughly chilled and solid. Makes 6 servings.

http://sadiebellsbooks.ecrater.com/p/7701858/cape-carteret-north-carolina-cookbook

Grace Kindergarten Punch

2010-07-02T21:17:00.001-04:00

Cooking with Grace
Grace United Methodist Church
Birmingham, Alabama
1975

2 cups sugar

2 packages lime Kool-aid

1 large can pineapple juice

2 qts. cold water

1 large bottle ginger ale

Optional: Maraschino cherries and/or fresh orange slices

If using immediately, mix all ingredients. If using later or next day, mix all together, but add ginger ale just before serving. Mix can be frozen, and defrosted enough to make a "slushie" liquid when adding ginger ale. Serves 30-35 punch size cups.

http://sadiebellsbooks.ecrater.com/p/7701572/birmingham-alabama-cookbook-cooking-with-grace

Squash Fritters

2010-07-01T21:08:00.000-04:00

The Love and Joy of Cooking
Love Joy United Methodist Women
Troy, North Carolina
1982

2 cups grated, raw summer squash

1/4 tsp. grated onion

Few grains pepper

2 tsp. sugar

1 tsp. salt

6 tbsp. all purpose flour

2 eggs

2 tsp. melted butter or margarine

Combine squash, onion, pepper, sugar, salt and flour. Beat eggs and add to squash. Add butter or margarine. Drop by tablespoons onto oiled griddle. Cook until delicate brown; turn and brown other side. Serve immediately. 6 servings.

http://sadiebellsbooks.ecrater.com/p/7701221/troy-north-carolina-cookbook-love

Spinach Casserole

2010-06-30T20:56:00.001-04:00

Source: The Pilot Club Cookbook

Fast and Easy Recipes

Containing over 900 recipes from Pilot Club Members, 1967

1 box thawed chopped spinach

1 carton large curd cottage cheese

3/4 lb Velveeta cheese, cut up

3 eggs, beaten

2 tbsp. flour

1/2 stick magarine

Combine first 5 ingredients, then add margarine. Place in 1 1/2 qt. casserole. Bake at 350 degrees for about one hour. Yield 6-8 servings.

http://sadiebellsbooks.ecrater.com/p/7771725/two-pilot-club-cookbooks-macon

Cran Orange Pork Roast

2010-06-29T20:41:00.006-04:00

Source: Rose Colored Lasses
10th Anniversary of Milford Relay for Life
A Collection of Recipes by
Rose Colored Lasses Relay for Life Team
Harrington, DE

1 2-3 lb boneless rolled pork loin roast
1 16 oz. can jellied cranberry sauce
1/2 cup orange juice
1 tsp. dry mustard
1/4 tsp. ground cloves
Salt to taste
2 T. cornstarch
2 T. water

Place pork roast in slow cooker. In medium bowl, mash cranberry sauce and stir in orange juice, mustard and cloves. Pour over roast. Cover and cook on low 6-8 hours or until tender. Remove roast, keep warm.

Skim fat from juices. Measure 2 cups of juices, adding water if needed, then pour into a saucepan. Bring to boil over medium heat. In a cup, combine cornstarch and water to make paste; stir into juices. Simmer until thickened. Slice or shred pork roast. Serve with noodles or rice and top with gravy.

http://www.sadiebellsbooks.ecrater.com/p/7964283/milford-delaware-cookbook-relay-for-life

Claire's Salad

2010-01-16T16:05:00.000-05:00

Source: Gastonia (NC) Women's Club Cookbook, 1969

Claire's Salad

1 medium size can of fruit cocktail
1 small package cream cheese
1 package jello (lemon, lime, strawberry or cherry)
1/2 pint whipping cream, whipped
1/2 cup pecans, chopped

Add jello directly from the package to fruit cocktail and mix. Boil about 5 minutes. Set aside to cool. Cream the cheese and add whipped cream. Mix. Add to cooled fruit cocktail mixture. Fold in pecans. Pour into mold and refrigerate several hours.

Vintage Gastonia Nc Women's Club Cookbook

Marmalade Glazed Chicken

2010-01-15T16:56:00.000-05:00

Source: From the Kitchens of the New Neighbor's Club, Columbus, Ohio

Marmalade Glazed Chicken

1 tbs. olive oil
3 boneless chicken breasts, skinned and boned and pounded to thickness of 1/4 inch.
1 egg, slightly beaten
1/2 cup dry bread crumbs
1/4 cup orange flavored liqueur (Grand Marnier, for instance)
1/4 cup orange marmalade
1 tsp. fresh lemon juice
1/4 tsp Worcestershire sauce
1/4 tsp Dijon mustard
1/4 tsp garlic powder

Heat oil in medium skillet over medium-high heat. Dip chicken in egg, then in crumbs to coat well. Shake off excess. Cook until browned, about 1 1/2 minutes per side. Remove from skillet, keep warm.

Add liqueur to skillet. Bring to boil scraping up brown bits. Blend in marmalade. Mix in remaining ingredients. Reduce heat to low and return chicken to skillet. Cover and simmer 10 minutes. Baste chicken with glaze and continue cooking until juices run clear when pierced with sharp knife (about 5 minutes). Check frequently to avoid burning. Serve immediately. Goes great with brown or wild rice, green salad and sourdough rolls.

Columbus, Ohio Regional Cookbook

Simply Elegant Chicken

2010-01-14T16:47:00.002-05:00

Source: Recipes to Remember, Matthews (NC) HELP Center

Simply Elegant Chicken

4-5 boneless chicken breast halves
4-5 slices Swiss cheese
1 can cream of chicken soup
1/3 cup dry white wine or water
1 cup Pepperidge Farm herb stuffing
1/4 cup melted butter or margarine

Arrange chicken in dish and place cheese over each piece. Mix soup and wine; pour over chicken. Sprinkle stuffing over each piece and drizzle with margarine. Bake at 400 degrees for 1 hour.

Matthews NC Regional Cookbook - Recipes to Remember

Banana Coffee Cake

2010-01-13T20:39:00.002-05:00

Source: The Bisquick Cookbook, 1964, General Mills

Banana Coffee Cake

Heat oven to 400 (moderate oven). Blend 2 tbsp. sugar, 1 egg, 1 cup mashed fully ripe bananas, and 2 cups Bisquick. Beat vigorously 30 seconds. Spread into greased 8x8x2 inch square pan or 9 x 1 1/2 inch round layer pan

Blend 2 tsp. cinnamon, 1/4 cup sugar, 2 tbsp. Bisquick, and 2 tbsp hard butter with a fork until crumbly. Sprinkle on top of batter. Bake 20 to 25 minutes.

The Bisquick Cookbook, 1964

Chicken Squares (From the Lockbox)

2010-01-10T20:57:00.000-05:00

A word of explanation: Recently, at a yard sale, I purchased a lock box full of recipes that belonged to the seller's mother. Hours of interesting reading, and I thought I would share some of them.

Chicken Squares

3 cups diced cooked chicken
1 cup cooked rice
2 cups soft bread crumbs
1/3 cup diced celery
1/4 cup chopped pimiento
4 beaten eggs
2 tsp salt
1/4 cup poultry seasoning
2 cups chicken broth

Combine chicken, rice, bread crumbs, celery and pimiento. Mix well. Add eggs, salt, poultry seasoning and broth. Bake in greased 9 x 9 inch pan at 350 degrees for 55 minutes. Cut into squares and serve with mushroom sauce.

Mushroom Sauce

Add 1/3 cup milk to 1 cup mushroom soup and heat thoroughly.

Baked Seafood Casserole Another Favorite Recipe of JFK

2010-01-09T20:49:00.000-05:00

Yesterday, I posted a recipe that Jacqueline Kennedy's White House secretary claimed was a favorite of President Kennedy. She also gave the recipe for another of his favorites, Baked Seafood Casserole

Baked Seafood Casserole

1 lb crab meat and lobster meat, combined
1 lb cooked and deveined shrimp
1 cup mayonnaise
1/2 cup chopped green pepper
1/4 cup minced onion
1 1/2 cups finely chopped celery
1/2 tsp. salt
1 tablespoon Worcestershire Sauce
2 cups crushed potato chips
Paprika

Mix ingredients (except chips) all together as if making a seafood salad. Place in baking pan and cover completely with crushed chips. Sprinkle with paprika and bake at 400 degrees for 20-25 minutes. Serves 12.

Fish Chowder: A Favorite Recipe of John F. Kennedy

2010-01-08T19:25:00.000-05:00

According to Jacqueline Kennedy's White House secretary, Mary Barelli Gallagher, this was a favorite recipe of JFK. (Source: My Life with Jacqueline Kennedy - Mary Barelli Gallagher)

Fish Chowder

2 lbs haddock
2 ounces diced salt pork
2 onions, sliced
4 large potatoes, diced
1 cup chopped celery
1 bay leaf, crumbled
1 tsp salt
freshly ground pepper
1 quart milk
2 tablespoons butter

Simmer haddock in 2 cups water for 15 minutes, drain. Reserve broth. Remove bones from fish. Saute diced pork until crisp, remove and set aside. Saute onion in pork fat until golden brown. Add fish, potatoes, celery, bay leaf, salt and pepper. Pour in fish broth plus enough boiling water to make 3 cups liquid. Simmer 30 minutes. Add milk and butter. Simmer 5 minutes. Serve sprinkled with diced pork.

Serves 6

"(Kennedy)...gave her the highest marks for the way she fixed his favorite Fish Chowder and Baked Seafood Casserole...Whenever the Kennedy admirers..wrote and asked for recipe, I would send out one or the other of these..." - Mary Barrelli Gallagher, My Life with Jacqueline Kennedy

Raspberry Milk Shake (From the Lockbox)

2010-01-07T20:16:00.000-05:00

A word of explanation: Recently, at a yard sale, I purchased a lock box full of recipes that belonged to the seller's mother. Hours of interesting reading, and I thought I would share some of them.

Raspberry Milk Shake

1 10 oz package frozen raspberries, thawed
4 1/2 cups cold milk
1 cup instant nonfat dry milk
1 quart vanilla ice cream
Mint leaves

Crush raspberries. Combine berries in a large pitcher with milk and nonfat dry milk, blend. Add ice cream, stir vigorously to blend. Pour into tall cold glasses, garnish with mint leaves. Serve immediately. Serves 6.

Corn Crisp Meatballs (from the Lockbox)

2010-01-06T20:09:00.000-05:00

A word of explanation: Recently, at a yard sale, I purchased a lock box full of recipes that belonged to the seller's mother. Hours of interesting reading, and I thought I would share some of them.

Corn Crisp Meatballs

1 lb. finely ground beef
1 cup finely crumbled corn chips
1 medium onion, minced
1 tsp cornstarch
2 beaten eggs
1 cup light cream
1 tsp salt
Dash mace
1/2 cup butter
5 tablespoons flour
3/4 tsp salt
3 beef bouillon cubes
1/4 tsp pepper
3 cups water

In large bowl, combine beef, chips, onion, cornstarch, eggs, cream, 1 tsp salt, and mace. Using a teaspoon, shape into balls.

In frying pan, evenly brown balls in butter slowly. Remove. Add flour to pan, and blend with drippings. Add 3/4 tsp salt, bouillon cubes, pepper and water. Cook slowly, stirring until thickened. Add balls. Cook slowly for 25-30 minutes. Serve immediately with toothpicks.

35-40 appetizers

Ham and Corn Chowder

2010-01-05T20:00:00.000-05:00

Ham and Corn Chowder
Source: Southern Living Soups and Stews Cookbook, 1979, Oxmoor House

3 slices bacon, chopped
2 medium onions, chopped
1 cup diced celery
2 tablespoons all purpose flour
2 (13 3/4 ounce) cans chicken broth, undiluted
4 medium potatoes, diced
1 (10 oz) package frozen whole kernel corn
3 cups milk
2 cups cubed cooked smoked ham
1 tsp salt
1/8 tsp pepper

Fry bacon until crisp. Add onion and celery, and saute until golden brown. Sprinkle with flour, blending well, gradually stir in chicken broth. Add potatoes. Cover and simmer until potatoes are done. Stir in remaining ingredients. Heat thoroughly but do not boil.

8-10 servings

http://www.blujay.com/item/Southern-Living-The-Soups-and-Stews-Cookbook-3003004-2983934

Sweet Potato Souffle (From the Lockbox)

2009-12-31T21:12:00.000-05:00

A word of explanation: Recently, at a yard sale, I purchased a lock box full of recipes that belonged to the seller's mother. Hours of interesting reading, and I thought I would share some of them.

Sweet Potato Souffle

3 cups mashed sweet potatoes
1/2 cup white sugar
1/2 tsp salt
1/3 stick margarine, melted
2 eggs
1/2 cup milk
1 tsp. vanilla

Mix all ingredients together and put in greased baking dish.

Topping

1/2 cup light brown sugar
1/3 cup flour
1 cup chopped nuts
1/3 stick margarine
1 cup coconut

Combine all ingredients and chop fine. Sprinkle over souffle. Bake at 350 for 25 minutes.

Banana Cake (From the Lockbox)

2009-12-30T21:06:00.000-05:00

A word of explanation: Recently, at a yard sale, I purchased a lock box full of recipes that belonged to the seller's mother. Hours of interesting reading, and I thought I would share some of them.

Banana Cake

1 stick butter
2 cups sugar
1/2 cup Wesson oil
4 whole eggs
1 cup raisins or dates
1 cup chopped nuts
5 very ripe bananas, mashed

Sift together:

1/2 tsp salt
1 tsp soda
3 cups flour
1/2 tsp cloves
1 tsp cinnamon

Cream butter, sugar and oil, add eggs, unbeaten, one at a time. Add dry ingredients gradually. Add raisins and nuts, mashed bananas and stir into mixture.

Bake at 350 degrees in tube pan for 1 hour and 15 minutes. The cake may be wrapped in foil and kept refrigerated for a couple of weeks, "says Betty". May be frozen also.

Beef Topped Potatoes (from the Lockbox)

2009-12-29T21:02:00.000-05:00

A word of explanation: Recently, at a yard sale, I purchased a lock box full of recipes that belonged to the seller's mother. Hours of interesting reading, and I thought I would share some of them.

These recipes are not sourced.

Beef Topped Potatoes

1 1/2 lbs. ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded carrot
2 tbsp flour
1 tsp salt
1/8 tsp pepper
1/2 cup water
Hot whipped potatoes

In skillet, cook beef, onion, green pepper until meat is browned. Add carrot. Stir in flour, salt and pepper. Cook, stirring constantly until thickened. Serve over whipped potatoes.

Serves 4

Homestyle Chile (From the Lockbox)

2009-12-29T20:58:00.000-05:00

Homestyle Chili

A word of explanation: Recently, at a yard sale, I purchased a lock box full of recipes that belonged to the seller's mother. Hours of interesting reading, and I thought I would share some of them.

1 lb. ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 16 oz. can stewed tomatoes
1 16 oz. kidney beans, drained
1 8 oz. can tomato sauce
2 tsp. chili powder
1 tsp. salt
1 bay leaf

In skillet, cook meat, onion and green pepper until meat is browned. Drain off fat. Stir in tomatoes, beans, tomato sauce, salt, chili powder, bay leaf. Cover and simmer for 1 hour. Remove bay leaf.

4 servings

Budget Bundles

2009-12-28T20:54:00.000-05:00

Budget Bundles

Source: Food Faith Fellowship, South Hills Interfaith Ministries Cookbook, a group of 46 congregations in Pittsburgh, PA

1 1/2 cups packaged herb stuffing
1/2 cup sour cream
1 1/2 lbs ground beef
1 can cream of mushroom soup
1 tbsp Worcestershire sauce
1 tbsp barbecue sauce

Prepare stuffing according to package directions. Mix sour cream and meat together. Divide into 6 patties. On waxed paper, pat each into a 6 inch circle, draw meat over 1/4 cup stuffing and seal into a ball. Place in a 1 1/2 - 2 quart casserole. Combine remaining ingredients, pour over meat. Bake uncovered at 350 for 35-40 minutes.

http://www.blujay.com/item/Pittsburgh-Pennsylvania-Regional-Cookbook-Food-Faith-and-Fellowship-3003001-3083941

Broccoli Quiche

2009-12-27T20:48:00.000-05:00

Broccoli Quiche

Source: Hamilton Presbyterian Church Cookbook, Pittsburgh, PA

9 inch pie shell
1 package frozen broccoli, cooked
8 oz. shredded cheese
1/2 cup mayonnaise
1/2 cup milk
2 eggs
2 tbsp. flour
1 large onion, grated
1 small can mushrooms

Combine all ingredients and place in pie shell. Bake at 350 degrees for 40-45 minutes. This can be baked and frozen. Thaw and reheat for 15-20 minutes.

http://www.blujay.com/item/Hamilton-Presbyterian-Church-Cookbook-Pittsburgh-Pennsylvania-3003001-3083958

Shrimp and Mango Cocktail: Southwestern Cooking Cookbook Jo Richardson

2009-12-26T21:10:00.000-05:00

Shrimp and Mango Cocktail
Southwestern Cooking Cookbook Jo Richardson

6 cherry tomatoes
1 large ripe mango
1 fresh mild green chile, seeded and finely chopped
Juice of one lime
1 tbsp. fresh chopped cilantro
Salt and pepper
14 oz/400 g shelled jumbo shrimp, cooked
Fresh cilantro, chopped, to garnish

Place tomatoes in heatproof bowl and pour over enough boiling water to cover. Let stand 1-2 minutes, then remove the tomatoes with a slotted spoon, peel off skins, and refresh in cold water. Dice the flesh and place in large, non-metallic bowl.

Slice mango lengthwise on either side of the flat central seed. Peel the two mango pieces and cut the flesh into chunks. Slice and peel any remaining flesh around the seed, then cut into chunks. Add to the tomatoes, with any juice. Add the chili, lime juice, chopped cilantro, salt and pepper to taste. Cover and let chill in the refrigerator for 2 hours to allow the flavors to develop.

Remove the dish from the refrigerator. Fold the shrimp gently into the mango mixture and divide between 4 serving dishes. Garnish with chopped cilantro and serve at once.

http://www.blujay.com/?page=ad&adid=2962449&cat=3003003

2009-12-25T21:17:00.000-05:00

Lemon Pudding Cake
Kitchen Keepsakes and More Kitchen Keepsakes Cookbook
Two Cookbooks in One
Recipes for Every Family and Every Occasion Bonnie Welch and Deanna White

3 tbsp butter
1 cup sugar
4 eggs, separated
3 tbsp flour
1/4 tsp salt
1/3 cup lemon juice
1 cup milk
2 tsp. grated lemon peel
1/4 cup sliced almonds
nutmeg

Cream butter and sugar in bowl. Add egg yolks and beat. Add flour, salt, lemon juice, milk and lemon peel. Mix well. In separate bowl, beat eggs whites until stiff. Fold into batter. Pour into 6 x 8 inch buttered dish. Sprinkle almonds over batter. Set in water-bath for baking. Bake at 325 for 50-55 minutes. Dust with nutmeg.

http://www.blujay.com/?page=ad&adid=2962418&cat=3003003

Bread Pudding Deluxe (From the Lockbox)

2009-12-24T18:01:00.000-05:00

A word of explanation: Recently, at a yard sale, I purchased a lock box full of recipes that belonged to the seller's mother. Hours of interesting reading, and I thought I would share some of them.

These recipes are not sourced.

Bread Pudding Deluxe

3 cups milk
2 T. butter
1 1/3 cups sweetened condensed milk
2 cups of 1/2 inch cubes of 2 day old bread
3 eggs, lightly beaten
1/2 tsp. salt
1 tsp. grated lemon rind
1 cup coconut
1 cup dates, chopped

Measure the milk into a saucepan, add the butter and heat at medium temperature till melted. Add to the sweetened condensed milk. Add bread cubes and let stand for a few minutes. Add eggs, salt, lemon rind, coconut, and dates. Pour into greased 2 quart baking dish.

Put dish in shallow pan, fill with hot water to depth of one inch. Bake at 350 degrees until a sharp bladed knife inserted near the center comes out clean, about one hour. If desired, top with whipped cream and garnish with nuts or cherries.

Orange Fluff

2009-12-23T20:38:00.000-05:00

Orange Fluff

Source: Favorite Recipes from the Ladies of The Church of Christ of East Dayton, Dayton, Ohio.

1 can crushed pineapple
1 can mandarin orange sections
1 medium carton Cool Whip
1 (3 oz) package orange jello
1 (12 oz) carton cottage cheese

Drain pineapple and orange sections well. Mix Cool Whip and DRY jello. Add cottage cheese. Mix well. Add pineapple and oranges, mix well.

http://www.blujay.com/item/Favorite-Recipes-Church-of-Christ-Dayton-Ohio-Cookbook-3003001-2977125

Zucchini Torte

2009-12-22T20:30:00.000-05:00

Zucchini Torte

Source: Favorite Recipes from our Best Cooks, Trinity Methodist Church, Bowling Green, Ohio

4 zucchini (6 inch), sliced
1 onion, chopped
1 cup Bisquick
1/2-3/4 lb cheddar cheese, shredded
1/2 tsp EACH salt, pepper, oregano, basil
1 tsp garlic
3 eggs, beaten
1 cup milk

Place zucchini and onion in 13 x 9 x 2 inch greased pan. Mix all other ingredients together and pour over zucchini. Bake uncovered at 350 degrees for 45-60 minutes. Serves 8

http://www.blujay.com/item/Trinity-United-Methodist-Church-Cookbook-Bowling-Green-Ohio-3003001-2977133

Peach Easy Crescent Dessert

2009-12-21T19:51:00.001-05:00

Peach Easy Crescent Dessert
Source: Pillsbury Bake Off Cookbook (Bake Off 23, 1972)

1 16 oz can (1 cup) sliced peaches, drained (reserve syrup)
1/2 cup firmly packed brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
2 tablespoons butter or margarine, softened
1 can (8 oz) Pillsbury Refrigerated Quick Crescent Dinner Rolls

Sauce:
1/4 cup firmly packed brown sugar
1 tablespoon flour
1/4 tsp cinnamon
1/8 tsp nutmeg
Reserved peach syrup plus enough water to make one cup.

Preheat oven to 375. Chop well drained peach slices, set aside. Combine brown sugar, cinnamon and nutmeg. Separate crescent dough into 4 rectangles, firmly press perforations to seal. Spread with softened butter, sprinkle with brown sugar mixture. Spread peaches evenly over each rectangle. Starting at shorter side, roll up each rectangle, press edges to seal. Cut each roll in to 4 slices, forming 16 slices.

Place cut side down in greased 8 or 9 inch square pan. Bake 25 to 35 minutes or until golden brown.

In small saucepan, combine first 4 sauce ingredients, stir in peach syrup. Heat until boiling and slightly thickened. Pour over hot rolls.

8 servings

Christmas Cranberry Pie

2009-12-20T20:55:00.000-05:00

Christmas Cranberry Pie
Source: Yankee Magazine Cookbook Holiday Entertaining: The Flavor of New England

3 cups halved cranberries
3/4 cup raisins
3/4 cup sugar
1 1/2 cups hot water
3 tablespoons flour
1 tsp vanilla

Pastry for 2 crust pie

Preheat oven to 450. Prepare pastry for two crust pie and line bottom of 9 inch pie pan. Combine all ingredients in bowl, stirring until well mixed. Spoon into pie shell and top with crust.

Bake 15 minutes, reduce heat to 325 and bake 40 minutes longer.

Serves 6-8

http://www.blujay.com/item/Yankee-Magazine-Cookbook-The-Flavor-of-New-England-Holiday-Entertaining-3003001-2919077

Quick Apple Punch (From the Lock Box)

2009-12-19T21:31:00.000-05:00

A word of explanation: Recently, at a yard sale, I purchased a lock box full of recipes that belonged to the seller's mother. Hours of interesting reading, and I thought I would share some of them.

These recipes are not sourced.

Quick Apple Punch

2 quarts chilled apple cider
2 cups cranberry juice cocktail
2 tsp lemon juice
4 cups ginger ale
crushed ice

In large pitcher, combine cider and juices. Add chilled ginger ale just before serving. Add crushed ice to tall glasses. Fill with punch, serve immediately.

Serves 15 tall glasses.

Broccoli and Ham Stuffed Potatoes

2009-12-18T18:23:00.001-05:00

4 medium baked potatoes, hot
3 tablespoons milk
1 cup frozen broccoli cuts, thawed and drained
1/3 cup cooked ham, chopped
1 tablespoon fresh chives
1 dash pepper
1/2 cup shredded cheddar cheese

Cut 1/2 inch lengthwise slice from each potato. Scoop out flesh, leaving 1/4 inch thick shells. In medium bowl, mash potato and milk with fork until smooth. Stir in broccoli, ham, chives, pepper, and 1/4 cup of the cheese until well combined. Fill each potato shell with mixture, mounding slightly in center.

Top with remaining cheese and bake until cheese melts and potatoes are thoroughly heated

NOTE: These freeze well. Omit the cheese on top, freeze. When needed, thaw in refrigerator overnight. Bake thawed potatoes at 375 for 25-30 minutes or until thoroughly heated. Sprinkle with cheese during last 5 minutes of baking.

Baked Vegetable Melange (Mud Pies and Silver Spoons Cookbook)

2009-12-12T22:26:00.001-05:00

Baked Vegetable Melange
Source:Mud Pies and Silver Spoons Cookbook: The Dayton Philharmonic Women's Association, Illustrated by Mike Peters, Pulitzer Prize Winning Cartoonist
Forward by Erma Brombeck. First Edition, First Printing

2 packages (10 oz. each) frozen broccoli spears
2 packages (10 oz each) frozen brussel sprouts
2 packages (10 oz each) frozen cauliflower
8 tablespoons butter or magarine
1 1/2 tablespoons flour
1 can (13 oz) evaporated milk
1 jar (8 oz) Cheese Whiz
1 tsp salt
1 tsp garlic salt
4 oz herbed seasoned stuffing mix

Pour boiling water over vegetables to separate, drain. Cut broccoli into bite size pieces. Place vegetables into 9 x 13 baking dish. In saucepan, melt 1 tablespoon butter. Add flour, evaporated milk, Cheese Whiz, salt and garlic salt. Pour sauce over vegetables. Pour stuffing mix over sauce. Melt remainder of butter and pour over stuffing mix. Bake, uncovered, 350 degrees for 1 hour.

10-12 servings

http://www.blujay.com/?page=ad&adid=2977108&cat=3003001

Ham and Potato Breakfast Pie (From the Lockbox)

2009-12-10T17:32:00.000-05:00

A word of explanation: Recently, at a yard sale, I purchased a lock box full of recipes that belonged to the seller's mother. Hours of interesting reading, and I thought I would share some of them.

These recipes are not sourced.

Ham and Potato Breakfast Pie

1 1/2 cups cubed ham
1 box Oreida frozen potatoes
1 cup sharp cheddar cheese
1 cup Monterey Jack cheese
1/4 cup chopped onions
8 eggs, beaten
1/2 tsp. salt
1/4 tsp black pepper

Layer potatoes in bottom of casserole dish. Mix all other ingredients and pour on top of potatoes. Bake at 375 degrees for 35 minutes or until brown.

Homestyle Chicken Nuggets (From the Lockbox)

2009-12-09T16:47:00.000-05:00

A word of explanation: Recently, at a yard sale, I purchased a lock box full of recipes that belonged to the seller's mother. Hours of interesting reading, and I thought I would share some of them.

These recipes are not sourced.

Homestyle Chicken Nuggets

2 whole chicken breasts, halved, skinned, boned and cut into 1 x 1 x 1/2 inch pieces
2 cups corn oil
1 beaten egg
1/3 cup water
1/3 cup flour
2 tsp sesame seeds
1 1/2 tsp salt

Dill Sauce (recipe follows)
Nippy Pineapple Sauce (recipe follows)

This recipe won a prize at the National Chicken Cooking Contest in 1971.

Put oil in deep fryer no more than 1/3 full and heat fryer to medium temperature. Mix egg and water in large bowl, add flour, sesame seeds, and salt and stir to a smooth batter. Dip chicken in batter and drain off excess. Add a few pieces of chicken at a time to hot oil and fry about 4 minutes or until golden brown. Check one or two to test time and oil temperature before frying all. Drain on paper towels.

Dill Sauce: Combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tsp. dried dill weed, and 2 tsp. finely chopped dill pickle. Make dip at least an hour in advance to let flavors blend.

Nippy Pineapple Sauce: Combine in a saucepan 1 12 oz jar pineapple preserves, 1/4 cup prepared mustard, and 1/4 cup horseradish. Cook and stir over low heat about 5 minutes. Serve warm with nuggets.

Ravioli Lasagna (From the Lock Box)

2009-12-08T20:51:00.000-05:00

A word of explanation: Recently, at a yard sale, I purchased a lock box full of recipes that belonged to the seller's mother. Hours of interesting reading, and I thought I would share some of them.

These recipes are not sourced.

Ravioli Lasagna

1 jar 26 oz. Pasta Sauce with mushrooms
2 bags (13 oz each) frozen square cheese ravioli, thawed
1 1/2 cups shredded Italian Cheese blend

Preheat oven to 375. Coat 9 inch square baking dish and a sheet of foil with non stick cooking spray. Put pasta sauce in bowl, stir in 1/2 cup water.

Spread one cup of sauce in dish. Top with 20 ravioli (or about 1/3 of the total). Ravioli should be flat side up, just touching each other. Spread with 3/4 cup sauce, sprinkle with 1/2 cup cheese.

Repeat layers once. Top with remaining ravioli, sauce and cheese. Cover tightly with foil, sprayed side down.

Bake on a sheet of foil (to catch drips) 1 hour or until bubbly around edges. Uncover and bake 5 minutes more or until cheese is barely golden.

Carrot Spread (From the Lockbox)

2009-12-07T17:46:00.000-05:00

A word of explanation: Recently, at a yard sale, I purchased a lock box full of recipes that belonged to the seller's mother. Hours of interesting reading, and I thought I would share some of them.

These recipes are not sourced.

Carrot Spread

1 lb. carrots
1 lb. cheese (grated) (type of cheese not specified)
Salt to taste
Mayonnaise

Scrape and grind carrots very finely. Mix carrots, cheese and salt. Add enough mayonnaise to moisten. It should be the consistency of pimento cheese. Serve over crackers.

Congealed Raspberry Salad (From the Lockbox)

2009-12-07T17:38:00.000-05:00

A word of explanation: Recently, at a yard sale, I purchased a lock box full of recipes that belonged to the seller's mother. Hours of interesting reading, and I thought I would share some of them.

These recipes are not sourced.

Congealed Raspberry Salad

2 small packages cherry gelatin
2 large cans crushed pineapple (drain and reserve juice)
2 boxes frozen raspberries, drained
1 cup mashed bananas
1 pint sour cream

Prepare gelatin according to package instructions using the reserved pineapple juice in place of part of the water. Fold in pineapple, raspberries and bananas. Pour half of this mixture into a 9 x 13 dish and refrigerate until almost set. Spread with sour cream and add remaining gelatin mixture. Refrigerate until firmly congealed.

Asparagus Parmesan From The Lock Box

2009-12-07T17:30:00.000-05:00

A word of explanation: Recently, at a yard sale, I purchased a lock box full of recipes that belonged to the seller's mother. Hours of interesting reading, and I thought I would share some of them.

These recipes are not sourced.

Asparagus Parmesan

2 lbs. fresh asparagus
4 tbls. butter
1 cup mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp dried mustard
Juice of one lemon
1 cup buttered bread crumbs
2/3-1 cup Parmesan Cheese

Cook asparagus until tender. Drain and arrange in casserole dish. Heat butter until it is golden. Blend in mayonnaise, seasonings and lemon juice. Pour over asparagus. Sprinkle with crumbs and cheese.

Bake at 375 degrees for 10-15 minutes.

Wake Up Call Chicken Casserole Hornet's Homecooking

2009-12-06T21:14:00.000-05:00

Wake Up Call Chicken Casserole
Source: Hornet's Homecooking Cookbook, Junior League of Charlotte, NC.
Recipe contributed by Mary Branch

1 pkg Pepperidge Farm stuffing
1 stick butter
1 package chicken (3 or 4 breasts)
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cans chicken broth

Melt butter and mix with stuffing. Mix chicken soup and mushroom soup in pan and dilute with chicken broth. Put layer of dressing, layer of chicken and layer of soups in 13 x 9 inch pan. Save some stuffing to sprinkle on final layer of casserole. Bake 45 minutes at 375 degrees.

Serves 4

http://www.blujay.com/?page=ad&adid=2257382&cat=3003002

Bisquik Easy Cheeseburger Pie

2009-12-06T08:32:00.000-05:00

Bisquik Easy Cheeseburger Pie
Source: Feeding the Flock: A Collection of Recipes from the Round Knob and Six Mile Run Churches of God, Six Mile Run, PA

1 lb ground beef
1 cup chopped onion
1/2 tsp salt
1 cup shredded cheese
2 eggs
1/2 cup Bisquik
1 cup milk

Heat oven to 400. Grease a nine inch pie plate. In skillet, cook beef and onion until beef is brown. Drain. Spread in pie plate. Sprinkle with salt and cheese. Stir remaining ingredients until blended, pour into pie plate. Bake 25 minutes.

http://www.blujay.com/?page=ad&adid=3112976&cat=3003001

Banana Carrot Bread

2009-12-06T08:23:00.000-05:00

Banana Carrot Bread
Source: A Carolina Christmas

1 cup mashed bananas (2 or 3)
1 cup sugar
3/4 cup vegetable oil
2 eggs
2 cups sifted all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup finely grated raw carrot
1/2 cup chopped pecans
1 tsp vanilla

Combine bananas, sugar, oil, vanilla and eggs in large bowl. Beat with electric mixer for 2 minutes or 300 strokes by hand. Sift together flour, soda, salt and cinnamon. Fold into banana mixture. Stir in carrots and nuts.

Spoon into a greased and floured 9 x 5 x 2 3/4 inch loaf pan. Bake at 350 for 55-60 minutes or until bread tests done. Cool in pan 10 minutes. Remove from pan and cool on rack. Wrap and store in refrigerator overnight before cutting.

Makes 1 loaf.

http://www.blujay.com/?page=ad&adid=2869145&cat=3003001

Shrimp a la Charleston

2009-12-05T14:31:00.000-05:00

2 lbs jumbo shrimp
salt
1/2 cup soy sauce
2 tsp powdered ginger
1 clove garlic, crushed
2 stalks green onions, chopped
7 eggs, beaten
2 medium cans bean sprouts

Clean and devein shrimp, boil in salted water until pink in color. Drain and rinse with cold water. Cut shrimp into 1 inch square pieces. Marinate in soy sauce, ginger and garlic, mix until marinade is absorbed in shrimp. Set aside.

Mix onions with eggs. Wash and drain sprouts until fairly dry. Mix sprouts with onions and eggs, add to shrimp mixture. Place in large skillet. Cook on medium heat until mixture forms an omelet. Serve over cooked rice if desired.

6 servings

http://www.blujay.com/?page=ad&adid=2963245&cat=3003001

The Duchess's Baked Beans (White Trash Cooking)

2009-11-30T14:52:00.000-05:00

The Duchess's Baked Beans
Source: White Trash Cooking: Ernest Matthew Mickler

3 cups home cooked beans of any kind (3 cups Campbell's Pork and Beans will do in a pinch)
1 cup chopped onion
1/2 tsp cinnamon
1 cup catsup
Bacon slices to cover top

Put beans in a bowl. Mix everything else except the bacon slices together with the beans. Add salt and pepper to taste. Pour into flat baking dish. Cover top with bacon slices. Bake 350 degrees for about 35 minutes.

http://www.blujay.com/?page=ad&adid=2901726&cat=3003003

Marinated Carrots

2009-11-20T14:59:00.000-05:00

Marinated Carrots
Source: Tiger Riffic Cookbook, Clemson University

2 lbs carrots, cooked until tender
1 medium onion, sliced
1 green pepper, sliced
1 can condensed tomato soup (do not add water)
1/2 cup vinegar
1/2 cup salad oil
3/4 cup sugar
1 tbsp prepared mustard

Blend liquids and pour over sliced vegetables. Store in covered container in refrigerator.

http://www.blujay.com/?page=ad&adid=3112907&cat=3003001

2009-07-11T21:19:00.000-04:00

Chocolate Nut Revels
Heartland Baking from the Midwest's Best Cooks

1 6 oz. package semi sweet chocolate pieces (1 cup)
1 cup chopped pecans
1 cup butter
2/3 cup sugar
1 tsp vanilla
1/4 tsp salt
2 cups all purpose flour
sugar
In heavy saucepan, melt chocolate over low heat. Stir in pecans. In large mixing bowl, beat butter with electric mixer about 30 seconds or until softened. Add the 2/3 cup sugar and beat till fluffy. Beat in vanilla and salt. Add flour, beat or stir until mixed.

Spoon chocolate mixture over dough. Stir until just marbled. Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. If you like, roll each mound into a ball for more even edges. Grease bottom of a glass. For each cookie, dip glass in sugar and press cookie to 1/4 inch thickness.

Bake at 350 for 10-12 minutes or until cookies are set. Cool on cookie sheets for 1 minute. Transfer the cookies to wire racks; cool. Makes about 36 cookies.

http://www.blujay.com/?page=ad&adid=2962486&cat=3003001

Chicken Salad: Charlotte's Best- A Feast for the Senses Cookbook

2009-07-10T21:00:00.001-04:00

6 servings

1 hen
3/4 cup diced celery
1/2 cup diced onion
2 T. toasted almonds
1 1/4 cup white grapes
1 cup pineapple tidbits
1/4 cup mayonnaise
1 t. lemon juice
1/4 t. coriander
salt and pepper to taste

Boil hen and pull meat. Cut meat into bite size pieces and let cool. Combine all ingredients and chill. Serve on a bed of lettuce and garnish with lots of fresh fruit.

http://www.blujay.com/?page=ad&adid=2870094&cat=3003001

Baked Potato Casserole: A Taste of Home Annual Recipes 2002 Cookbook (serves 20-24)

2009-07-10T20:58:00.000-04:00

5 lbs. red potatoes, cooked and cubed.
1 lb. sliced bacon, cooked and crumbled
4 cups (1 lb) cubed cheddar cheese
4 cups (1 lb) shredded sharp cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise (do not substituted light or fat free mayonnaise)
1 cup sour cream
1 tbsp minced chives
1 tsp salt
1/2 tsp pepper

In large bowl, combine potatoes and bacon. In another bowl,combine the remaining ingredients, then add to potato mixture and toss gently to toss. Transfer to a greased 4 1/2 qt. baking dish. Bake uncovered, at 325 for 50-60 minutes or until bubbly and lightly browned. Yield 20-24 servings.

http://www.blujay.com/?page=ad&adid=2877815&cat=3003003

A Recipe from the Oldest Cookbook in the World

2009-07-10T20:57:00.000-04:00

From the flyleaf of The Old North State Cookbook (Junior League of Charlotte, 1942):

A Recipe from the Oldest Cookbook in the World

Written in 1390, the oldest cookbook in the world contained 196 recipes from the kitchen of Richard II of England:

GEESE IN HODGEPODGE

Take geese and smite them into pieces.
Cast them into the pot and do thereto half wine and half water.
And do thereto a good quantity of onions and herbs.
Set it over the fire and cover it fast.
Make a layer of bread and blood and cover it therewith
Do thereto powder fort* and serve it forth.

*powder fort was a popular seasoning of the day.

http://www.blujay.com/?page=ad&adid=2871737&cat=3003002

Fried Sweet Potatoes: The Old North State Cookbook

2009-07-10T20:55:00.000-04:00

Peel raw sweet potatoes and cut into slices. Put them in hot fat and, when slightly brown, turn. Keep skillet covered, as the steam cooks the potato slices tender. Do not allow to burn, but cook steadily. When lightly brown and apparently tender, sprinkle with sugar and add about two tablespoons of hot water. Put lid on and allow to cook about two minutes longer to make them more tender.

http://www.blujay.com/?page=ad&adid=2871737&cat=3003002

Hot Minted Fruits: Betty Crocker Hostess Cookbook Vintage

2009-07-10T20:52:00.001-04:00

1/3 cup mint flavored apple jelly
1 tbsp butter or margarine
1 tbsp lemon juice
1 can (1 lb.) pear halves, drained and quartered
1 can (13 1/2 oz) pineapple chunks, drained

In small saucepan, cook and stir jelly, butter and lemon juice until jelly is melted. Stir in fruit, heat through. Serve hot in small individual dishes. Serves 4.

http://www.blujay.com/?page=ad&adid=2871713&cat=3003002

Crab Cakes: Food Editor's Hometown Favorites Cookbook

2009-07-10T20:33:00.000-04:00

1 lb crab meat
1 tablespoon mayonnaise
1 egg, beaten
salt and pepper to taste
Worcestershire sauce to taste
Fresh bread crumbs
4 to 6 tablespoons butter

Mix crab meat, mayonnaise, egg, salt, pepper, and Worcestershire sauce, form into cakes. The smaller you make the cakes, the better they will hold together. Dip each side of each cake in bread crumbs.

Melt butter in skillet, cook crab cakes in butter over moderate heat until heated through and lightly browned.

http://www.blujay.com/?page=ad&adid=2927771&cat=3003003

Homemade Mexican Salsa: Eat Your Heart Out Cookbook, Presbyterian Cardiology Unit

2009-07-09T20:29:00.000-04:00

2 tomatoes, coarsely chopped
1/4 cup chopped onion
4 tablespoons Old ElPaso chopped mild green chiles
4 dashes Tabasco sauce
1/2 cup chopped cilantro
1/4 cup lime juice

Mix all ingredients together. You can adjust cilantro and onion to taste. Since hot pepper sauce and canned chiles are high in sodium, use sparingly. Wear gloves when handling peppers.

http://www.blujay.com/?page=ad&adid=2946245&cat=3003003

No-Peek Chicken:What's Cooking in Newcomer's Rockwall Texas Cookbook

2009-07-08T20:27:00.000-04:00

1 6oz box Uncle Ben's wild rice with herbs
1 can cream of mushroom soup
1 can celery soup
1 can cold water
1 tsp each parsley and curry powder
6-8 pieces chicken
1 package Lipton Onion Soup Mix

Mix first 5 ingredients. Place in greased casserole dish. Top with chicken pieces, sprinkle with onion soup mix. Seal with foil. Bake 350 for about 2 hours.

http://www.blujay.com/?page=ad&adid=2946198&cat=3003001

Grilled Eggplant with Feta, Mint and Chili Source: Instyle Parties Book

2009-07-07T20:54:00.000-04:00

Grilled Eggplant with Feta, Mint and Chili
Source: Instyle Parties Book

4 medium eggplant, trimmed and sliced 1/4 inch thick
3 tbsp + 1/4 cup olive oil, divided
2 cups crumbled feta
1 jalapeno, seeded and minced
1 tbsp fresh lemon juice
3 tbsp fresh, chopped mint, divided.

Prepare charcoal grill with medium-hot coal, or heat gas grill to medium high. Set eggplant on rack. Brush with 3 tbsp olive oil. Grill 4-5 minutes, turning once. (Eggplant can also be cooked in ridged grill pan on the stove top).

In small bowl, mash together feta, jalapeno, lemon juice, and 1 tbsp mint. Evenly divide feta mixture over eggplant and roll up. Place on serving platter and sprinkle with remaining mint.

http://www.blujay.com/?page=ad&adid=2531670&cat=3003003

James Beard's Ham Baked in Cola Source: Great Food Without Fuss: Frances McCullough and Barbara Witt

2009-07-06T20:53:00.000-04:00

James Beard's Ham Baked in Cola
Source: Great Food Without Fuss: Frances McCullough and Barbara Witt

1 tenderized ham, about 10 pounds
Cola
2 tsp dry mustard
1 tsp freshly ground pepper
1 1/2 cups bread crumbs
1 cup brown sugar

Place the ham, fat side down in roasting pan. Add cola to cover about half the ham. Bake at 350, 15 minutes per pound. Baste the ham frequently with the cola. Remove ham from pan, skin it, and rub well with dry mustard, pepper, bread crumbs and brown sugar. Press the coating into the fat. Place the ham on a rack, return to oven at 350 for 35-40 minutes, basting with cola.

http://www.blujay.com/?page=ad&adid=2894644&cat=3003003

Party Chocolate Chip Filled Cones Source: Weight Watchers Quick and Easy Menu Cookbook

2009-07-05T20:52:00.000-04:00

Party Chocolate Chip Filled Cones
Source: Weight Watchers Quick and Easy Menu Cookbook

Like Italian cannoli, but much easier!

1 cup part-skim ricotta cheese
1 ounce mini chocolate chips (reserve some for garnish)
2 tablespoons confectioner's sugar
1/2 tsp. grated orange peel, divided
4 sugar cones (1/2 ounce each)

In medium mixing bowl, combine ricotta cheese, all except the reserved chocolate, the sugar and 1/4 tsp orange peel. Cover and refrigrate until ready to use.

To serve, spoon 1/4 of the cheese mixture into each cone, or use pastry bag with a wide tip to pipe mixture into cones. Garnish each cone with 1/4 of the reserve chocolate and 1/4 of the remaining orange peel.

http://www.blujay.com/?page=ad&adid=2895728&cat=3003003

Cold Rice Salad Source: Picnics 125 Recipes with 29 Seasonal Menus DeeDee Stovel

2009-07-04T20:50:00.000-04:00

Cold Rice Salad
Source: Picnics 125 Recipes with 29 Seasonal Menus DeeDee Stovel

6 cups cooked brown rice
3/4 cup dried currants
1/2 cup toasted slivered almonds
1 Granny Smith or other tart apple, cored and chopped
1 medium purple onion, thinly sliced
1 medium green bell pepper, seeded and chopped
1/4 cup capers
1/2 tsp peeled and grated fresh ginger root

Dressing
1/2 cup white wine vinegar
1 tbsp sugar
2 tsp curry powder
1 tsp dry mustard
1/2 tsp ground cardamom
1/2 tsp ground mace
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp cayenne pepper
freshly ground black pepper
3/4 cup vegetable oil

In large bowl, mix the rice, currants, almonds, apple, onion, pepper, capers and ginger root. Make the dressing by placing all of the ingredients, except oil, in a blender or food processor. Process until blended. With the machine running, slowly drizzle in the oil until the mixture is creamy. Pour dressing over salad and chill for several hours. For a picnic, pack the salad into a 2 quart container and serve at room temperature.

http://www.blujay.com/?page=ad&adid=2277031&cat=3003003

Ott's Greek Potatoes: Tar Heel Tastes American Cancer Society Cookbook

2009-07-03T20:49:00.000-04:00

7 or 8 medium potatoes
1/2 cup buter
1 large onion, sliced
1 cans tomatoes
1/4 cup white wine
1 tbsp oregano
2 tsp garlic salt
1/2 tsp pepper
Juice of 3 lemons
Dash parsley

Boil potatoes in skins. Pare and cut into 1/4 inch slices. Set aside. Melt butter in frying pan. Saute onion until tender, not brown. Add tomatoes, wine, lemon juice, spices and potatoes. Cook over medium heat for about 2o minutes, gently turning periodically.

$7.25 price includes shipping at Sadie Bell's Books

http://www.blujay.com/?page=ad&adid=2185413&cat=3003001

Summertime Fun Cookbook: Milky Way Ice Cream

2009-07-02T20:48:00.000-04:00

12 (2 ounce) Milky Way candy bars, chopped
1 cup milk
1 (14 oz) can sweetened condensed milk
1 (5 oz) can chocolate syrup
11 cups milk

Combine candy bars and one cup milk in double boiler. Cook over hot water until smooth, stirring constantly. Cool. Pour candy mixture, condensed milk, chocolate syrup, 11 cups milk into ice cream freezer container, mix well. Freeze, follow manufacturer's instructions.

$1.99+Shipping at Sadie Bell's Books

http://www.blujay.com/?page=ad&adid=2276721&cat=3003003

Summertime Fun Cookbook: Chocolate and Cherry Ice Cream

2009-07-01T20:47:00.000-04:00

3 eggs, slightly beaten
1 cup sugar
4 cups milk
2 cups whipping cream
1 10z jar maraschino cherries, drained
1 cup chocolate syrup
3 (2 oz.) milk chocolate cany bars, chopped
1 tbsp vanilla extract

Combine eggs, sugar, milk, whipping cream, maraschino cherries, chocolate syrup, candy bars and vanilla in large bowl, mix well. Pour into 1 gallon ice cream freezer container. Freeze using manufacturer's instructions. Yield: 3 quarts.

http://www.blujay.com/?page=ad&adid=2276721&cat=3003003

$1.99+Shipping at Sadie Bell's Books

Green Asparagus with Eggs Source: The Top 100 Italian Dishes Diane Seed

2009-06-30T17:09:00.000-04:00

Green Asparagus with Eggs
Source: The Top 100 Italian Dishes Diane Seed

4 lbs. green asparagus
6 eggs
3 1/2 oz butter
2 1/2 oz freshly grated Parmesan cheese
Black pepper

Serves 6

Wash asparagus, break off and discard the tough ends and steam quickly until they are tender. Fry the eggs very gently in half the butter. Do not let the whites get crisp. Drain asparagus and arrange on serving dish. Add salt to taste, cover with Parmesan, pepper and remaining melted butter. Place the eggs on top while they are still so hot that the cheese begins to melt. Serve immediately.

http://www.blujay.com/?page=ad&adid=2306959&cat=3003003

Heirloom Tomatoes with Buffalo Mozzarella and Fresh Basil: Back to the Family Cookbook Art Smith

2009-06-29T17:08:00.000-04:00

6-8 assorted heirloom tomatoes, sliced
3 balls fresh buffalo mozzarella cheese, sliced
1 bunch fresh basil leaves
1/4 cup extra virgin olive oil
1/2 cup balsamic vinegar
Salt and freshly ground pepper to taste
1 tbsp roughly chopped fresh rosemary
1 tbsp roughly chopped fresh thyme
1 tbsp roughly chopped fresh parsley
1 tbsp roughly chopped fresh oregano

Arrange the tomato slices in one layer on a large dish. Place a mozzarella slice and basil leaf on each tomato. Right before serving, drizzle the olive oil and balsamic vinegar over the tomato stacks. Sprinkle with salt and pepper. Sprinkle the chopped herbs over the plate to finish.

http://www.blujay.com/?page=ad&adid=2518963&cat=3003003

$3.99+Shipping at Sadie Bell's Books

Ambrosia: Fruits of the Harvest-Recipes to Celebrate Kwanzaa and Other Holidays Eric Copage

2009-06-28T17:07:00.000-04:00

Ambrosia

"For novice cooks, here's the classic recipe....."

1 20 oz can pineapple chunks in light syrup
1 17 oz can mixed fruit cocktail in light syrup
1 11 oz can mandarin oranges
1 10 oz jar maraschino cherries
3 cups miniature marshmallows
1 cup sour cream
1/3 cup sweetened coconut flakes

Drain pineapple, fruit cocktail, oranges, cherries in large sieve set over large bowl. Save the combined syrups.
Let the fruit stand in the sieve for 30 minutes, then transfer it to another large bowl. Pour the syrups into a small bowl, cover and refrigerate.

Add the marshmallows and sour cream to the fruit and toss to combine. Cover and refrigerate until chilled, at least one hour, or overnight. When ready to serve, add enough of the syrup mixture until desired consistency.

http://www.blujay.com/?page=ad&adid=2521740&cat=3003003

$3.99+Shipping at Sadie Bell's Books

Shrimp A La Creole: River Road Recipes Cookbook

2009-06-27T17:05:00.000-04:00

Shrimp A La Creole

4 lbs. large lake shrimp
3/4 cup salad oil
3 tablespoons flour
1 bunch shallots or one large onion
1 can tomato paste
4 green bell peppers
2 tsp salt, or to taste
2 tsp black pepper

Clean shrimp and boil 5 minutes, saving stock. Using an iron skillet, make a roux by heating oil and mixing in flour, stirring constantly until well browned. Add onion and brown slightly. Add shrimp, salt, pepper. Stir until shrimp are coated with roux and none of the roux and onion sticks to the skillet. Add tomato paste and green peppers. Stir 15 minutes over moderate heat. Cook one hour, slowly, add more salt and pepper if desired. Serve over rice if desired. Serves 10-12.

http://www.blujay.com/?page=ad&adid=2740205&cat=3003001

$7.99+Shipping at Sadie Bell's Books

Oriental Grilled Chicken: Tastes from the Country Alexis Road Baptist Church Cookbook

2009-06-26T17:04:00.000-04:00

Oriental Grilled Chicken: Tastes from the Country Alexis Road Baptist Church Cookbook

Oriental Grilled Chicken

4 broiler/fryer chicken quarters
2 tbsp prepared mustard
1/4 cup of soy sauce
4 tsp honey
1 tbsp lemon juice
1/4 tsp ground ginger

Place mustard in medium bowl, add soy sauce. Gradually stir in honey. Add lemon juice and ginger. Place chicken in glass dish and pour sauce over chicken to marinate. Cover and refrigerate 1 hour. Remove chicken from marinade and place on grill rack about 8 inches from heat source, skin side up. Grill for about 1 hour, turning every 15 minutes. Baste with marinade last 15 minutes of cooking. Chicken is done when fork can be inserted with ease.

http://www.blujay.com/?page=ad&adid=2820909&cat=3003001

$4.99+Shipping at Sadie Bell's Books