ALMOND CRESCENTS

ALMOND CRESCENTS

From Billie Reid   (Mrs. Howells, McKees Rocks, PA)

1/2 cup butter
1/2 cup shortening
1/3 cup powdered sugar
2 cups flour
2 t. water
1 t. vanilla
1 t. almond extract
1/2 cup walnuts or pecans, chopped

Cream butter to soften; add shortening and sugar.  

Mix in water and flavors, then add flour and nuts.

Mix well.  Chill.

Form in a long roll, cut in short lengths. Bend ends to form crescents.  

Tip:  I find by taking small amounts of the chilled dough and rolling it, it works better.  Roll like a pencil back and forth under your hand.

Bake on an ungreased cookie sheet for 15 minutes at 325.  Cool.

Note:  They don't look baked at the end of 15 minutes but they are.  

BROWNIES

 BROWNIES

From Billie Reid  (Better Homes, Gardens)

2/3 cup shortening
2 cups sugar
4 well-beaten eggs
4 squares unsweetened chocolate, melted
1  1/2 cups flour
1/2 t. salt
1 t. baking powder
1 cup nuts, broken
2 t. vanilla extract

Cream shortening and sugar.  Add eggs and beat well.

Add chocolate and blend thoroughly.

Add sifted ingredients and beat until smooth.

Stir in nut meats and vanilla extract. 

Pour into waxed paper-lined  8" square pan.
Bake at 350 about 30-35 minutes. Watch - and when they pull away from the sides, they're done. Check doneness with toothpick.

Cut in bars.

Makes about 1 and 1/2 dozen brownies.

See below for half recipe.

Brownie ingredients for making a half recipe: 

1/3 cup shortening
1 cup sugar
2 well-beaten eggs
2  squares unsweetened chocolate
3/4 cup cake flour
1/4 t. salt
1/2 t. baking powder
1/2 cup nut meats, broken
1 t. vanilla extract 

GLAZED DOUGHNUTS

GLAZED DOUGHNUTS

From Billie Reid   (Ruth Bobbitt, Xenia, Ohio)

2 cups milk
2 cakes yeast
2 t. salt
2 eggs
3/4 cup sugar
1/2 cup shortening
about 5 cups flour
nutmeg and cinnamon, if desired
Tip:  Yeast doughnuts that have a small amount of baking powder are much lighter and nicer shaped than without.

Mix above ingredients and add flour to good dough consistency (about 5 cups). 

Let rise overnight. 

Work dough again and cut out doughnuts.  Let stand for about 2 hours.

Fry in deep fat.  

Glaze doughnuts while they are warm.   Makes 60 doughnuts.


Glaze Recipe

1 box powdered sugar
1 t. vanilla
1 t. cinnamon
coffee (1/4  to 1/2  cup)


To cut the recipe for doughnuts in one-half:  

1 cup milk
1 pkg. yeast
1 t. salt
1 egg
3/8 cup sugar
1/4 cup shortening
2  1/2  cups flour
nutmeg, cinnamon
Mom's tip:  yeast doughnuts that have a small amount of baking powder are much lighter and nicer shaped than without.

PIMENTO CHEESE SANDWICH SPREAD

PIMENTO CHEESE SPREAD

From Billie Reid  (Grandma Swearingen, Xenia, Ohio)

4 hard-boiled eggs
sweet and dill pickles, mixed
1 large can pimentos
1/2  lb. cheese (colby or longhorn, etc.)
pinch of salt
pinch of sugar

Put eggs and cheese through food chopper.  Mix with Miracle Whip Salad Dressing.

CARROT CAKE

CARROT CAKE

From Judi Troyer  (Linda Nolte)


Mix:   1  1/4 cup oil with 2 cups sugar

Add: 4 eggs

Add the following dry ingredients to above:

2 cups flour
1 t. salt
2 t. baking powder
1 t. baking soda
2 t. cinnamon

Next: add 3 cups grated carrots (food processor or grated by hand)

1 cup nuts 
1 cup raisins

Grease jelly roll pan or mini baking pans. 

Pour mix in pans and bake at 325 for 1 hour and 10 minutes, or until toothpick comes out clean.

BUTTERMILK ROLLS

BUTTERMILK ROLLS

From Billie Reid

2 cups buttermilk
1/4 cup sugar
2 t. salt
1/4 cup melted shortening
1/2 t. soda
1 cake yeast
about 4 1/2 cups sifted flour

Scald buttermilk.  Add sugar, salt, shortening and soda.  

Cool to lukewarm, crumble in yeast, stir well.

Add flour.

Knead until smooth.

Shape into rolls. 

Place in greased pan. Brush tops with melted fat. 

Cover; let rise.

Bake in hot oven 15-20 minutes.  

CLEAN OVEN

HOW TO CLEAN YOUR OVEN

From Ada Parks (facebook)

Newsner

Here’s what you need:

-Water
-Spray bottle
-Baking soda
-A rag
-Vinegar
-A small bowl

And here’s what you do:

1. First, remove the oven racks.
2. Mix a couple of spoonfuls of baking soda with some water in the bowl. Create a paste that will be easily spread on oven surfaces.
3. Spread the paste on the inside of the oven (baking soda will turn brown). Let it sit overnight (at least 12 hours).
4. The next day, take a wet rag and wipe out as much of the baking soda paste as you can.
5. Put some vinegar in a spray bottle and spritz on surfaces where you still see baking soda residue. Then wipe with a wet rag.
6. Put the racks back in the oven and turn the oven onto a very low temperature for 15-20 minutes to let dry.

To clean the oven window:

1. Make another paste out of baking soda and water.
2. Apply the paste directly to the window and let it sit for 30 minutes.
3. Use a clean rag to wipe the window clean.

CORN BREAD

CORN BREAD

From Billie Reid

2 eggs
2 cups milk
4 T.  melted butter or shortening
2 cups flour
2 cups corn meal
4 t. baking powder
2 t. salt
4 T. sugar

Beat 2 eggs slightly.  Add 2 cups milk and 4 T. melted butter or other shortening. Beat together.

Sift 2 cups flour, 2 cups cornmeal, 4 t. baking powder, 2 t. salt and 4 T. sugar into the liquid.

Stir quickly, but thoroughly, until all lumps are removed.  

Pour mixture into a well-greased pan.

Bake in a moderate oven, 325, about 50 minutes or until corn bread is a golden brown.

CORN FRITTERS

CORN FRITTERS

From Billie Reid

1  1/2 cups flour
2 t. baking powder
1/2 t. salt
1/2 t. dry mustard
1 egg
2/3 cup milk
1  1/2 cups whole kernel corn
1 T. melted fat

Sift flour, measure and sift again with dry ingredients.

Beat egg and combine with milk and drained corn; add dry ingredients and mix well.

Drop from teaspoon into hot deep fat (about 360 F.) and fry until a golden brown (4-5 minutes).

Drain on unglazed paper.

Serve at once with syrup or jelly, if desired.

GOLDEN FRUIT PUNCH

GOLDEN FRUIT PUNCH

From Billie Reid

2 pkgs. Kool-Aid, orange or any flavor for color desired
1 can frozen orange juice (6 oz. concentrated)
1  1/2 pints pineapple juice, canned unsweetened
1 cup grapefruit juice, canned unsweetened
2 quarts water
2/3 cup sugar
1 cup crushed pineapple (if fruit bits are desired)
1 bottle ginger ale, large, chilled

Mix all ingredients, except ginger ale. Chill.

Serve in punch bowl containing large lump or mold of ice, adding chilled ginger ale just before serving to preserve carbonation.

Makes a little over 1 gallon and serves about 18 large glasses or 36 punch cups.

VANILLA BEAN SCONES

VANILLA BEAN SCONES


From Jennifer Johnson  (Iowa Girl Eats)

2 cups flour
1/2 cup sugar
1 T. baking powder
1/4 t. salt
1/2 cup cold butter, cubed
1/2 cup half and half
1 egg
2 vanilla beans, scraped


Preheat oven to 425. Line a baking sheet with parchment or silpat.

In food processor or large bowl, add flour, sugar, baking powder, salt. Pulse or whisk to combine.  Add cold butter and pulse until well incorporated. (mixture will be texture of cornmeal). Blend.

In another bowl, whisk half n half, egg, vanilla bean seeds. Add to flour mixture and pulse until just combined.  Stir until the dough becomes a ball.  

Turn out on a floured surface. Gently knead 4-5 times.

Roll dough into a rectangle 1/2" thick.

Cut rectangle into 6 rectangles, then cut each in half, diagonally.  Transfer to prepared baking sheet. Bake 8-9 minutes. Edges will be golden.

Prepare glaze while scones are cooling on a rack.

Glaze:

3 cups powdered sugar
6 T. half n half
1 vanilla bean, scraped

Hold cooled scone in hand and dip one side into glaze to cover. Return to rack to set frosting.

GELATIN CHEESE SALAD 1960

GELATIN CHEESE SALAD

From Pearl Holmes

1 pkg. lemon jello
1 cup hot water
Cool until it just begins to set.  Whip.  

Then add:
1 cup whipped cream
1 pkg. cottage cheese.

Put lemon layer on bottom of casserole.

1 pkg. lime jello
1 cup hot water
1 cup pineapple juice

When thickened, add 1/3 cup stuffed olives
1/3 cup nut meats
1 cup crushed pineapple

Pour on top of lemon layer. Place in refrigerator.

Serve on lettuce.

FROZEN WALDORF SALAD 1963

FROZEN WALDORF SALAD

From Pearl Holmes

2 eggs, slightly beaten

1/2 cup sugar

1/2 cup pineapple juice

1/4 cup lemon juice (1 lemon)

1/8 t. salt

1/2 cup diced celery

1/2 cup drained, crushed pineapple

2 medium apples, diced

1/2 cup broken English walnuts

1 cup cream, whipped

Combine eggs, sugar, pineapple juice, lemon juice and salt.

Cook over low heat until thick, stirring constantly. Cool.

Add celery, crushed pineapple, diced apples, English walnuts.

Gently fold in whipped cream.  Spoon into an 8" pan and freeze.  

To serve - cut into squares and serve on lettuce.

Makes 12 servings.

FRENCH DRESSING 1963

Aunt Marie with Uncle Duane


FRENCH DRESSING  1963

From Marie Reid

1/2 cup sugar
1/2 cup vinegar
2 cups oil (or less)
Worcestershire sauce
1 cup catsup
1/2 t. salt
small onion, grated

Mix all ingredients well.

SEVEN SEAS CASSEROLE 1963

SEVEN SEAS CASSEROLE

From Billie Reid

1 can condensed cream of mushroom or celery soup
1  1/4 cups water or milk
1/4 t. salt
dash of pepper
1  1/3 cups Minute Rice (5 oz.)
1 can tuna or salmon, drained, flaked
1 frozen peas, thawed
cheese slices
paprika

Combine the soup, water, salt and pepper in saucepan.  Mix well.

Bring to a boil over medium heat, stirring occasionally. 

Pour half the soup into a greased  1 1/2 qt. casserole.  Then, in layers, add the rice (right from the box), tuna or salmon, and peas.  

Add remaining soup, top with cheese, sprinkle with paprika.

Cover and bake in moderate oven - 375 degrees - for 20 minutes.

Makes 4 servings.  

Note:  For extra flavor, add 1/4 cup finely chopped onion and 1 t. lemon juice to the soup mixture.


For Fish Casserole - 

Use cream of celery soup and substitute fresh or frozen fish (perch, cod, haddock or flounder - 1/2 lb.) instead of using tuna.

Cut fish in strips or cubes and saute in 3 T. butter for about 3 minutes.  If desired, add 1 can of mushrooms,
saute with fish. 

SPANISH RICE PRONTO 1958

Dad and Mom 1947

SPANISH RICE PRONTO 1958

From Billie Reid

1/4 cup bacon drippings

1 medium onion, thinly sliced

1/2 medium green pepper

1  1/3 cups Minute Rice

1  3/4 cups hot water

2 cans tomato sauce (8 oz. cans)

1 t. salt

dash pepper

1 t. prepared mustard (optional)

Melt bacon drippings in skillet or saucepan. Add onion, green pepper and Minute Rice (right from the package).   Cook and stir over high heat until lightly browned.  

Add hot water, tomato sauce and seasonings.  Mix well.

Bring quickly to a boil.  Cover tightly and simmer 10 minutes.  

A fiesta for 4.

Addition in 1963 - she made it with 2 cups rice and 2 cups hot water. She changed the optional mustard amount to 1/2 teaspoon.