STRAWBERRY BREAD

STRAWBERRY BREAD

From Barbara Thompson  (from Robi Bein)

Grease and flour pans. Preheat oven to 350 degrees.

20 oz. frozen strawberries (with sugar), thawed, undrained
4 eggs
1  1/4 cups salad oil
2 cups sugar
3 cups flour
1 T. cinnamon
1 t. baking soda
1 t. salt
1 cup chopped nuts

In medium bowl, stir berries, eggs and oil.

In large bowl, combine flour, sugar, cinnamon, soda, salt, nuts.

Add berry mixture to dry ingredients and stir just until blended.

Pour into two loaf pans, or 5 mini-loaf pans.

Bake one hour at 350, or until toothpick inserted comes out clean.

CRANBERRY WALDORF SALAD

CRANBERRY WALDORF SALAD

From Pearl Holmes, Grandma  (from the Badcock Calendar, November 11, 1989)



1  1/4 cup boiling water
1  3-oz. pkg. raspberry jello
1 cup canned whole cranberry sauce
1/2 cup cored, unpeeled chopped apple
1/2 cup chopped walnuts or pecans
1/2 cup mayonnaise
1/2 cup celery

Combine boiling water and jello.  Stir until dissolved.

Chill until slightly thickened.

Fold in remaining ingredients.

Pour into a four-cup mold or 8-inch square dish.  Chill until firm.

PUMPKIN CINNAMON STREUSEL PANCAKES

PUMPKIN CINNAMON STREUSEL PANCAKES

From Rachel (Reid) Brown

Make the cinnamon streusel:

1/2 cup all purpose flour
1/2 cup brown sugar, packed
1 t. ground cinnamon
6 T. unsalted butter, cut into chunks

In medium bowl, combine flour, brown sugar, cinnamon, butter.

Mix streusel mixture together with your hands or a fork til crumbly. 

Set aside.

Make the pancake batter:

3/4 cup all purpose flour

1/2 cup whole wheat flour

2 T. light brown sugar

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/4 t. nutmeg

1/8 t. ground ginger

1/8 t. ground cloves

1 cup milk

1/2 cup canned pumpkin (not pumpkin pie filling)

1 large egg

2 T. canola oil

1 t. vanilla extract

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil and vanilla extract. 

Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium low. Coat with cooking spray.

Drop 1/3 cup of batter onto heated skillet.  Add 2 T. of cinnamon streusel.

Cook on the first side until bubbles begin to form, about 2-3 minutes.  

Carefully flip pancake over and cover generously with cinnamon streusel. Cook another 2-3 minutes or until golden brown.

Continue this process to make the rest of the pancakes.

Serve warm with maple syrup and butter.

Note:  for a variation - skip all of the cinnamon streusel ingredients and add dark chocolate chips to the pancake batter.  We LOVE pumpkin-chocolate chip pancakes!!

TAMALE VEGETABLE PIE 1964

TAMALE VEGETABLE PIE 1964

From Barbara Thompson (copied from Lora Chambers)

Preheat oven to 400 degrees.

2 cups chopped onion

2 T. salad oil

1 can mushrooms

3/4 cup chopped bell pepper

2 t. salt

4 t. chili powder

1 lb. ground beef

2 T. flour

1 can ripe olives

1 can whole kernel corn

1 can tomatoes

1 T. sugar

1  1/2 cups cornbread topping

Cook onion, meat, pepper, chili powder, flour in oil in skillet for a few minutes.

Put in large casserole (everything but topping).

Cook in 400 degree oven 30 minutes without topping - then 30 minutes with topping.

Notes 6-7-94:  Since can sizes aren't indicated, please assume regular sized corn and tomatoes, 4 or 6 oz. black olives (your preference) and 4 oz. mushrooms (or 2 oz. depending on your choice).   I drained cans somewhat.

CRANBERRY-CHERRY SALAD 1963

CRANBERRY-CHERRY SALAD

From Billie Reid   11-22-1963

1 cup cranberries
1/2 cup nuts, chopped
1/2 cup apples, chopped
salt
1 can bing cherries and juice

2 cups water
2 pkgs. cherry jello

CRANBERRY SALAD 1962

CRANBERRY SALAD

From Billie Reid   (From Adah Lumpkin, Xenia, Ohio, 11-62)

Grind:
1 lb. cranberries
2 oranges
2 apples

2 cups sugar
1 large cherry jello
1 small cherry jello
nuts, chopped
celery, chopped

JELLIED CRANBERRY SALAD

JELLIED CRANBERRY SALAD

From Billie Reid

Dissolve:
1 pkg raspberry gelatin in 1 cup hot water.

Add:
1/2 cup cold water.

Chill until partially set.

Fold in:
1 small orange, peeled and diced
1/2 cup crushed, drained pineapple
1 lb. can whole cranberry sauce
1/4 cup chopped nuts

Chill until firm.

APPLESAUCE SPICE CUT-OUTS

APPLESAUCE SPICE CUT-OUTS
These are crafts and not to be eaten - not edible!!!  They are fragrant in any room or as an ornament.

From Lucy Reid

1 cup applesauce
3/4 cup ground cinnamon
1 T. allspice
2 T. ground cloves
1 T. ground nutmeg

Mix all together and roll 1/4" thick.

Cut into desired shapes with cookie cutters.

Place on ungreased cookie sheet on waxed paper. 

If you plan to hang them, make a hole in each cut-out before they dry.

Allow to dry 4-5 days.

GRANDMA'S PUMPKIN PIE

GRANDMA'S PUMPKIN PIE

From Pearl Holmes  (Myrtle Coulter, 11-19-82)

1  3/4  cups canned pumpkin
1 tall can evaporated milk
2 eggs, beaten
1/2 cup brown sugar
1/4 cup granulated sugar
1 t. cinnamon
1 t. nutmeg
3/4 t. ginger
1/4 t. ground cloves
1/2 t. salt

Combine all ingredients.

Pour in 9" pastry shell.

Bake at 400 degrees for 40 minutes, or until knife inserted comes out clean.

MIXED VEGETABLE SALAD

Today's recipe for Mixed Vegetable Salad is from my aunt, Barbara Thompson,  (my Mom's sister). 

MIXED VEGETABLE SALAD

from Barbara Thompson

l bunch fresh broccoli (1 pound)

1 small head cauliflower, broken into flowerets

2 medium carrots, cleaned and thinly sliced

1 medium purple onion, thinly sliced

1 medium green pepper, cut into 1-inch pieces

1 15-oz. can garbanzo beans, drained

1 cup sliced ripe olives

1 8-oz. bottle Italian dressing

Trim broccoli. Wash and break into flowerets. Cut into bite-sized pieces. Reserve stalks for other use. 

Combine all ingredients, toss gently and cover.

Chill 2 hours.  8 servings

Mom, Damon, Barbara

BROCCOLI SOUFFLE

BROCCOLI SOUFFLE

From Kristie Stafford

2 pkgs. frozen, chopped broccoli, cooked and drained
2 eggs well beaten
1/2 can mushroom soup
1 cup grated sharp cheese
1 cup mayonnaise
1 stick butter, melted
1 medium onion, chopped

Mix together soup, eggs, cheese mayo and chopped onion.

Fold in broccoli and bake at 325 degrees for 30-40 minutes.

Pat crumbs on top, if desired. Brown in last 5-8 minutes.

Serves 7-10.

COOKIE DOUGH TRUFFLES

COOKIE DOUGH TRUFFLES

From Kristin Troyer

1/2 cup softened butter

3/4 cup brown sugar

1 t. vanilla

1 (14 oz.) can sweetened condensed milk

2 1/4 cups flour

1/2 cup chocolate chips

12 oz. chocolate chips (for dipping)

Combine all ingredients (except 12 oz. choc chips for dipping) in a bowl.

Roll the dough into walnut-sized balls and place on a parchment-lined cookie sheet.

Freeze for 2 hours.

Melt the rest of the chocolate chips for dipping.  Note: I usually have to add in more than the 12 oz. to cover all the truffles.

HOLIDAY SALAD 1960

HOLIDAY SALAD

From Billie Reid  (from Mildred Reeves, Xenia, Ohio  12-60)

Mix:
1 cup boiling water
2 pkgs. lime jello
3  oz. cream cheese

Add:
large can evaporated milk
whole can crushed pineapple No. 2
2 T. vinegar
nuts

cherries (maraschino)

HOMEMADE MAYONNAISE

HOMEMADE MAYO

From Billie Reid  (from Phyllis Hunter, 1962)


5 eggs
7 T. vinegar
1 cup sugar
pinch of salt
1 pint regular salad dressing

Beat eggs slightly.  Add vinegar, sugar, and salt; stir until blended.

Cook until mixture thickens.  Stir constantly while cooking.  

Cool slightly. 

Mix with 1 pint of regular salad dressing.

OATMEAL CAKE

OATMEAL CAKE

From Billie Reid

Pour:
1  1/4 cup boiling water over
1 cup oatmeal (quick-cooking or regular)

Let stand 20 minutes.

Mix and then add to oatmeal:
1  1/2 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs

Sift together and then add to mixture:
1 t. cinnamon
1 t. soda
1 t. salt
1  1/3 cup flour

Bake in large pan at 350 for 30-35 minutes.



TOPPING

6 T. butter, melted
1/2 cup brown sugar
1/4 cup cream or rich milk

Cook until melted and in custard effect for 3-4 minutes.

Add 1/2 cup coconut or 1/2 cup nuts as desired.

Spread on cake.

Can be served with whipped cream or ice cream.

PEANUT BUTTER CAKE ICING

PEANUT BUTTER CAKE ICING

From Billie Reid

1/2 cup peanut butter
1/4 cup evaporated milk
3 cups powdered sugar

Mix together. Spread over cake.

CARAMEL FROSTING

CARAMEL FROSTING

From Billie Reid

1 cup brown sugar
1/4 cup water
2 stiff beaten egg whites


Cook sugar and water to soft ball stage, then gradually add to egg whites, beating constantly until mixture forms peaks.

KOOL AID CAKE ICING

KOOL AID CAKE ICING

From Billie Reid

1 cup powdered sugar
1 T. Kool-aid
1 T. butter

Cream sufficiently to give desired consistency for frosting.

Mix all together and spread over cake. No heating required.

FRUIT COBBLER 1963

FRUIT COBBLER  1963

From Billie Reid

1 cup flour
1 cup sugar
1/2 t. salt
1 beaten egg
1 t. baking powder

Sift dry ingredients into bowl.  

Add egg and stir until crumbly.  

Pour contents, including juice, of any No. 2 can fruit (cherries, peaches or berries) into buttered baking dish.

Dot with butter and sprinkle with desired spices.

Cover with crumb mixture.

Bake 30 minutes at 350.

Serves 6. 

LEMON PUDDING CHEESECAKE 1963

LEMON PUDDING CHEESECAKE  1963

From Billie Reid

1   8-oz.pkg. cream cheese
1 pkg. instant lemon pudding
2 cups milk
1  8 or 9" graham cracker crust, cooled


Place cream cheese in a bowl and stir with a fork until well-softened.  

Add 1/2 cup of the milk, a little at a time, blending until mixture is very smooth.

Add remaining  1  1/2 cups milk and pudding mix.

Beat with egg beater just until well mixed, about 1 minute. Pour into crust.  

Chill about one hour.

Serves 8.

FROZEN WALDORF SALAD

FROZEN WALDORF SALAD

From Billie Reid

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 celery, diced
1/2 cup crushed pineapple, drained
2 medium apples, diced
1/2 cup broken English walnuts
1 cup whipping 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 and English walnuts.

Gently fold in whipped cream.

Spoon into an 8" pan and freeze.  

To serve, cut into squares.

Makes 12 servings.

SALAD DRESSING

SALAD DRESSING

From Billie Reid

2/3 cup sugar
2/3 cup vinegar
3 T. flour
2 or 3 eggs
pinch of salt
2 cups water
T. dry mustard

Mix all dry ingredients; stir in vinegar.  Add water and cook until thick.

BANANA-CHERRY REGAL SALAD 1963

BANANA-CHERRY REGAL SALAD  1963

From Billie Reid

1  3-oz. pkg. jello
2 cups hot water
1 cup bing cherries, drained
2 bananas, sliced
1 cup small marshmallows
lettuce
salad dressing

SOUR CREAM DRESSING RECIPE

SOUR CREAM DRESSING RECIPE

From Billie Reid

2 T. sugar
1 t. salt
1 t. mustard
2 T. lemon juice
2 T. vinegar
1 cup sour cream

Mix first five ingredients. Place in covered dish in the refrigerator for one hour.

Whip cream until light, not stiff.

Add other ingredients and mix to combine.

FRENCH DRESSING 1963

FRENCH DRESSING

From Billie Reid  (from Marie Reid 7-63)

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

Mix all ingredients well.

GELATIN CHEESE SALAD 1960

GELATIN CHEESE SALAD

From Billie Reid  (from Pearl Holmes, 1960)

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.

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.

COBBLER 1963

COBBLER 1963

From Billie Reid

1 stick butter
1 cup sugar
1 cup flour
1 cup milk
1 t. baking powder
1/2 t. salt
1 can fruit or 2 cups fresh fruit

Melt butter in baking dish.  Mix sugar, flour, milk, baking powder, and salt together.

Add fruit.

If you use fresh fruit, add an extra 1/2 cup sugar.

Stir all ingredients together and pour into baking dish on top of melted butter.

Bake in 350 oven for 45 minutes.

If you use fresh apples, sprinkle in a little cinnamon, if desired.