Friday, September 23, 2016


1 1/2 cups all purpose flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup finely chopped onion
1/2 cup butter, melted
1 1/2 cups chopped walnuts

Preheat oven to 400 degrees.
Light grease 12 muffin cups; set aside.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

In a separate bowl, beat the eggs, onion, and butter until blended. Stir into the dry ingredients just until moistened. Fold in the walnuts.

Fill the prepared muffin cups 3/4 full and bake at 400 degrees 10-12 minutes or until a wooden toothpick inserted in the center comes out clean.

This is a recipe I got from TOH in the 1990s. I noted at that time it was from a fellow Texan.

Note: File Photo

Thursday, September 22, 2016


8 cups shredded cabbage
2/3 cup mayonnaise
1/4 cup cider vinegar
1/4 cup sugar
1 tsp salt
1/2 tsp curry powder
1/4 tsp pepper
4 strips bacon, cooked and crumbled

Place cabbage in a large mixing bowl.

In a small bowl,combine the mayonnaise, vinegar, sugar, salt, curry powder and pepper. Pour the dressing mixture over the cabbage; toss well to coat. Cover and refrigerate.

Just before serving, sprinkle with the bacon.

Yield: Approximately 6 servings

Note: File Photo

This is a recipe I got from a TOH 1990s magazine.

Wednesday, September 21, 2016


2 cups thinly sliced celery
1 small onion, chopped
1/3 cup butter or margarine
1 tart medium-sized apple, chopped
1 tbsp all-purpose flour
1/2 to 1 (depending on your taste) tsp curry powder
1/2 tsp salt
1/8 tsp black pepper

In a skillet, saute celery and onion in butter until crisp tender, about 5 minutes. Stir in the apple; cover and simmer 3 minutes. Sprinkle the flour, curry, salt and pepper over the top. Cook an additional 2 minutes, stirring occasionally. Serve immediately.

Yield: 4 servings
File Photo

Note: This is a recipe from the 1990s. I believe it was from a TOH magazine.

Tuesday, September 20, 2016


1/2 can cup black beans, rinsed and drained
1/2 cup frozen whole kernel corn, thawed
1/2 cup chopped avocado
1/2 cup coarsely snipped fresh cilantro
1/4 cup red onion, chopped
2 tbsp fresh lime juice

Toss all ingredients together in a medium bowl and serve.

Yield: Approximately 2 cups

Note this is my version of a recipe I got from Better Homes and Garden. It is also their picture.

Saturday, September 17, 2016


This tasty syrup is great over waffles, pancakes, French toast and much more.

1/2 cup granulated sugar
1 tsp cornstarch
1 tsp ground cinnamon
1 cup apple cider
1 tbsp lemon juice
2 tbsp butter

In a small saucepan, combine the sugar, cornstarch and cinnamon; blend together well.

Stir in the cider and lemon juice; bring to a boil and boil until thickened. Remove from heat, add butter and stir until melted.

Serve warm.

Note: Excellent syrup for pumpkin pancakes and waffles.

Note: File Photo

Monday, September 12, 2016


1/2 cup lentils
3 cups water
1 pkg (6-oz) long grain and wild rice blend
1 can (14.5-oz) vegetable broth
1 pkg (10-oz) frozen mixed vegetables
1 cup skim milk
1/2 cup reduced-fat processed American cheese, cut into pieces

Rinse and sort lentils.

Combine lentils and water in a small saucepan; bring to a boil.  Reduce to heat to low and simmer, covered, for 5 minutes.  Let stand, covered, for 1 hour.

Drain and rinse the lentils.

Cook rice according to package directions in medium saucepan.  Add the lentils and the remaining ingredients.  Bring to a boil, reduce heat to low.

Simmer, uncovered, 20 minutes.

Garnish as desired.
Note: File Photo

Sunday, September 4, 2016


1 can (14-oz) sweetened condensed milk
2 cups lemon-flavored yogurt
1/4 tsp salt, optional
1/8 tsp white pepper

Combine all ingredients in a small bowl and mix together until well combined. Pour into an airtight container and refrigerate.

Yield: Approximately 3 cups of dressing

Note: File Photo

Saturday, September 3, 2016


3 large family-size tea bag, remove tags
9 cups water, separated
1 handful fresh mint + additional for serving, if desired
1 cup sugar
lemon slices

Place tea bags and mint in a large pitcher than can have hot water poured into it. Pour two cups cold water over the tea bags and mint.

Bring 4 cups water to a roiling boil and pour into the pitcher. Cover with the pitcher's lid or a small plate. Allow to steep for 10 minutes. Remove the tea bags and the mint; add the sugar and stir until dissolved. Add the lemons and the remaining 3 cups of cold water.

To serve pour over ice and garnish with a fresh sprig of mint, if desired.

Note: File Photo

Friday, September 2, 2016


1 can(s)
pineapple, chunks, reserve all the juice
1 bunch
red seedless grapes
1/2 pt
1 jar(s)
small jar maraschino cherries, drained
any other fruit you would like to add
4 Tbsp
4 tsp
4 tsp
orange marmalade or apricot preserves
2 tsp
lemon juice

Drain pineapple, reserve all juice.

In a small bowl, combine all your fruit. I always squirt some lemon juice over my bananas before adding so they don't get brown and yucky looking. Set aside.

In a small saucepan, combine the sugar, cornstarch, and reserved pineapple juice. Bring to a boil. Reduce heat, and simmer till thickened. Remove from heat and add the marmalade or preserves and the lemon juice.

Let cool for a couple of minutes, then pour the glaze over your fruit and toss gently to coat. Keep in the fridge. It won't last long!!

This recipe is from Just A Pinch of which I am a member. It was posted by a Mrs. Martin with this note: 
I found this recipe in a 1950s reminisce magazine. I tweaked it by adding orange marmalade, it called for apricot preserves but you can use whatever preserves you like!!


I received this in an email today and thought I would share it with you.
1 1/2 lbs beef sirloin steak, 1/2-inch thick
ounces fresh mushrooms, sliced (2 1/2 cups)
medium onions, thinly sliced
garlic clove, finely chopped
1/4 cup butter or margarine
1 1/2 cups beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
cups hot cooked egg noodles

Cut beef across grain into about 1 1/2x1/2-inch strips.
Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.