STRAWBERRY CAKE 1964

STRAWBERRY CAKE 1964

From Billie Reid

1 yellow cake mix
1 3-oz. pkg. strawberry gelatin
1/2 cup cooking oil
1/4 cup water
6 whole eggs
1 10-oz. pkg. frozen strawberries, partially thawed

Mix together the dry cake mix and dry gelatin (add no water to gelatin).

Stir in oil, water and 2 whole eggs; beat to blend, then beat 2 minutes.

Add remaining 4 eggs, and beat 2 minutes longer.

Add strawberries which have been partially thawed, but not mushy.

Beat 1 minute longer.

Pour into well-greased and floured 9 x 13" pan.

Bake in 350 oven for 40-50 minutes.

CHOCOLATE SQUARE OATMEAL COOKIES 1964

CHOCOLATE SQUARE OATMEAL COOKIES 1964

From Billie Reid

3/4 cup flour
1/2 t. soda
1/2 t. salt
1/2 cup firmly-packed brown sugar
1/4 cup chopped pecans
1/2 cup granulated sugar
1/2 cup soft shortening
1 egg
1/2 t. vanilla
1  1/2 cups oats

Sift together flour, soda and salt. Add sugars, shortening, egg and vanilla.

Beat until smooth, about 2 minutes.

Stir in oats and pecans.

Shape dough into one 12-inch roll.

Wrap. Chill thoroughly.

Slice dough into cookies; place on ungreased cookie sheets.

Bake in preheated oven at 375 for 10-12 minutes.

Remove from oven; immediately place square of milk chocolate bar on each.

Remove from cookie sheets; press pecan half into chocolate.

ITALIAN STYLE PIZZA 1963

ITALIAN STYLE PIZZA 1963

From Billie Reid

1/2 lb. sharp cheddar cheese or Scamorze Cheese shredded
1 pkg. hot roll mix
2 pkgs. brown n serve sausage links
1/2 cup finely chopped onion
1 T. fat
1/4 cup melted butter
8 oz. can tomato sauce
6 oz. can tomato paste
1 t. salt
1/4 t. oregano
1/8 t. garlic salt
1/4 cup finely cut parsley

Prepare hot roll mix as directed on the package. Let rise until light, 30-60 minutes.

Cut each sausage link into 8 pieces.  

Pan fry onion in fat until lightly browned and add tomato sauce and paste, salt, oregano, and garlic salt.

Divide dough in half, roll out two 12 x 8 inch rectangles, and place on baking sheets. Brush with melted butter.

Arrange half of cheese on dough. Cover with tomato mixture. Top with the sausage pieces.

Sprinkle with remaining shredded cheese and parsley.

Bake immediately in a very hot oven - 450 - for 15-20 minutes.

Serve hot.  

For ease of service, cut pizza into strips or pie-wedge pieces with kitchen scissors.

CHOCOLATE CRINKLES 1963

CHOCOLATE CRINKLES 1963

From Billie Reid

Melt one 6-oz. pkg. (1 cup) chocolate bits in a 2 1/2 quart bowl over hot (not boiling) water.

Remove bowl from hot water. Add:
1/2 cup evaporated milk
1/2 cup sugar
1/4 cup chunky peanut butter
1 t. vanilla
1/2 t. salt

Mix well.

Stir in 1 1/2 cups fine graham cracker crumbs.  

Let cool about 20 minutes.

Drop by rounded spoonful, 2 inches apart, on a lightly greased cookie sheet.

Bake in 375 degree oven 10-12 minutes.

Makes 18.

SAUCY RICE CASSEROLE 1963 or CHOPPED BEEF CASSEROLE

SAUCY RICE CASSEROLE 1963 (CHOPPED BEEF CASSEROLE)

From Billie Reid

1/4 cup chopped onion
2 T. olive oil
1/2 clove garlic, crushed
1/2 lb. chopped beef
2  8-oz. cans tomato sauce
1 1/2 cups water
2 t. brown sugar
1 bouillon cube
3/4 t. salt
1/2 t. pepper
1/8 t. oregano
1  1/3 cups boiling water
1  1/3 cups Minute Rice
1  6-oz. can tomato paste

Lightly brown onion in oil.  

Add garlic and chopped beef; stir occasionally until browned.

Blend in tomato sauce and paste, 1  1/2 cups water, seasonings.

Simmer 10 minutes.

Measure boiling water and rice into 2 qt. casserole. 

Gently pour hot tomato sauce over rice.  Do not stir.  Cover.

Bake in hot oven - 400 degrees - 10 minutes.

Garnish with chopped parsley, if desired.

Serves 6.

ITALIAN SPAGHETTI SAUCE WITH PEPPERONI 1963

ITALIAN SPAGHETTI SAUCE WITH PEPPERONI 1963

From Billie Reid

1  5-6 oz. pkg. pepperoni
1/2 lb. ground beef
1/4 cup diced onion
2 cloves garlic, minced
1/2 t. salt
8 oz. can mushrooms, pieces and stems
1 No. 2 can tomato juice (approx. 2 1/2 cups)
6 oz. can tomato paste
3 bay leaves
1/4 cup chopped parsley
1/4 t. chili powder
1/4 t. powdered oregano
1  1/2 cups water
8 ounces spaghetti

Chop pepperoni finely and let heat in frying pan 5 minutes.

Add ground beef and cook over medium heat until beef is browned.

Add onion, garlic, salt, mushrooms and mushroom liquid, tomato juice and paste and seasonings.

Add water, cover and simmer for 1 1/2 hours.

Remove bay leaves.  

Cook spaghetti according to the directions on package, drain and serve with spaghetti sauce.

Top with Italian style grated Cheese.

Makes 4 servings.

BAKED NOODLES AND TUNA FISH 1963

BAKED NOODLES AND TUNA FISH  1963


From Billie Reid

1/4 lb. cooked egg noodles
1 cup tuna fish or salmon
1 cup peas
1 pimento, chopped fine
2 t. grated onion
2 cups medium white sauce
small can of mushrooms
small amount of fine buttered crumbs

Add onion and pimento to the white sauce.

Spread alternate layers of cooked noodles, tuna, and peas in buttered casserole.

Top with a layer of noodles.

Pour white sauce over this mixture.

Spread mushrooms and buttered crumbs on top.

Bake 30 to 40 minutes in a 400 degree oven.

WHEATIES DROP COOKIES

WHEATIES DROP COOKIES

From Billie Reid

Mix together thoroughly:
1 cup soft shortening
1 cup sugar
2 eggs

Stir in:
1 cup sour milk

Sift together and then stir in:
2 cups sifted flour
1/2 t. soda
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves

Add and stir in:
3/4 cup nuts, chopped
1 cup raisins, cut-up

Fold in:
3 cups Wheaties

Chill dough.

Drop by spoon about 2" apart on lightly greased baking sheet.

Bake 10-12 minutes in moderately hot oven - 375 to 400 until no imprint remains when cookie is touched lightly with finger.

Makes about 5 dozen cookies.

PINEAPPLE CREAM TARTS SUPREME 1963

PINEAPPLE CREAM TARTS SUPREME  1963

From Billie Reid

1 can crushed pineapple  (20 oz.)
1 T. lemon juice
1/2 t. grated lemon peel
1/4 t. almond extract
1/2 cup sugar
1/3 cup cornstarch
1/8 t. salt
2 eggs, slightly beaten
2 T. butter
1 t. vanilla
1/2 pkg. toasted coconut
1 cup whipping cream
8 baked 3-inch tart shells

Drain pineapple well, pressing out and reserving syrup.

Measure syrup and add water necessary to make 1 cup.

Combine lemon juice, peel and almond extract with drained pineapple.

Mix sugar with cornstarch and salt.

Blend in pineapple syrup.  Heat, stirring, until mixture begins to thicken.

Place over boiling water and continue cooking until mixture becomes very thick and clear, about 10 minutes.

Stir now and then to keep smooth.

Quickly stir in beaten eggs.  Add butter and vanilla.  

Cook 2-3 minutes longer. Remove from heat.

Reserve 1/2 cup crushed pineapple and about 2 T. coconut for garnish - stir remaining into filling.

Cool.

Beat cream until stiff.  Fold half into cooled pineapple filling and spoon into baked tart shells.

Let stand 1/2 hour or longer.

Garnish with remaining whipped cream and crushed pineapple.  Sprinkle with reserved coconut.

MARSHMALLOW BANANA PIE 1963

MARSHMALLOW BANANA PIE  1963

From Billie Reid

2 or 3 bananas
1 pkg. instant vanilla pudding and pie filling
2 cups mini marshmallows
1   9" pastry shell or graham cracker crust

Slice bananas into pastry shell.

Prepare pie filling according to package directions.

Pour over bananas.  Let stand about 5 minutes.

Sprinkle marshmallows over top and broil until marshmallows are lightly browned.

Chill.

BERRY MARBLE COBBLER

BERRY MARBLE COBBLER

From Billie Reid

Heat oven to 375 degrees.

Sift together into mixing bowl:
1/2 cup sugar
2 t. baking powder
1 cup flour
1/4 t. salt

Stir in:
1/2 cup milk
1/2 t. vanilla
1 T. melted butter

Spread batter in buttered baking dish.  (10 x 6 x 2)

Scatter 1 cup berries over the batter.

Sprinkle 1/2 cup sugar over berries, then pour 3/4 cup boiling water over all.

Bake at 375 degrees, 25-30 minutes, or until well-browned and done.

Serve with light cream or topped with whipped cream or ice cream.

Makes 6 servings.

PINEAPPLE SALAD 1949

This recipe of Mom's is from the year my sister was born.

PINEAPPLE SALAD 1949

From Billie Reid  (From Dorothy Marsh, Delta, Ohio)

1 large can pineapple
3 T. sugar
2 T. flour
butter, the size of an egg
2 eggs
1/2 cup nuts
1  1/2 cups mini marshmallows

Mix sugar, flour, butter, eggs, pineapple juice and boil to a thick custard.

Dice pineapple, nut meats.

Mix with the custard and allow to cool.

FROZEN HOLIDAY SALAD 1963

FROZEN HOLIDAY SALAD  1963

From Billie Reid

1  8 oz. pkg. cream cheese
1/2 cup mayonnaise
1 pint whipping cream, whipped
1 cup white grapes, chopped
1/2 cup nuts, chopped
1/3 cup maraschino cherries, chopped
2 cups small marshmallows
1 cup crushed pineapple, drained

Blend cheese and mayo until smooth. Fold into whipped cream.

Add all remaining ingredients; mix and freeze in a large rectangular cake pan.

Cut into squares for serving.

CHEWY COOKIES 1963 (Quick Mix)

CHEWY COOKIES - QUICK MIX 1963 

From Billie Reid

2 cups flour, sifted
1/2 t. soda
1 t. salt
1 cup brown sugar
3/4 cup shortening
2 T. milk
1 egg
1 t. vanilla extract
1/2 cup nuts, chopped
1/2 cup dates, chopped
1/2 cup coconut

Sift together the flour, soda, and salt.  

Add sugar, shortening, milk, egg, and vanilla extract.

Stir to combine ingredients, then beat 2 minutes.

Stir in nuts, dates, and coconut.  

Drop by spoon onto greased baking sheets.  

Bake at 375 for 10-15 minutes.

This recipe makes about 4.5 dozen cookies.

RAISIN CRISPEES

RAISIN CRISPEES

From Billie Reid

3/4 cup raisins
1/2 cup shortening
1/4 cup water
1 t. vanilla
1 cup brown sugar, packed
3/4 cup flour
1/2 t. salt
1/2 t. soda
1/2 t. cinnamon
1  1/2 cup rolled oats

Rinse and drain raisins. Combine with shortening and water; stir and heat only until shortening melts.

Cool.

Stir in vanilla and sugar.

Sift flour with salt, soda, and cinnamon.  Blend into shortening mixture.

Stir in oats and drop by spoon onto greased cookie sheet.

Bake about 10 minutes in a 350 oven.

CORN AND CABBAGE 1963

CORN AND CABBAGE 1963

From Barbara Thompson

4-5 slices of bacon
1/2 cup hot water
1 t. sugar
1 t. salt
3 cups shredded cabbage
1 cup fresh corn, cut

Fry bacon until crisp and brown; remove bacon. Save drippings.

Add water, sugar and salt to bacon drippings. Pour off some of the grease, if desired.

Bring to boiling. Add cabbage and corn.  Cover; cook quickly until just tender, about 7 minutes.

Sprinkle with paprika; garnish with crisp bacon.

Serves 6.

CORN AND MACARONI FRITTERS

CORN AND MACARONI FRITTERS

From Billie Reid

1/2 cup macaroni
1  1/2 cups sweet corn
1 well-beaten egg
1/4 cup green pepper, finely chopped
1 t. baking powder
1/2 t. salt
1/2 cup flour
dash white pepper

Cook macaroni in 2 cups boiling water to which 1 t. salt has been added. Boil 10-12 minutes or until tender.  Drain and rinse with warm water.

Mix with corn, green pepper, egg and the dry ingredients which have been mixed and sifted together.

Drop by spoon into deep hot fat and fry 3-4 minutes or until golden brown.

Makes about 16 fritters.