1930s OLD-TIME CHOCOLATE FUDGE

In the days before the creamy marshmallow cream fudge, cooks made delicious creamy fudge by beating and beating it to a creamy confection. Many of us still prefer our homemade fudge that way. If you are one of the die-hard old fashion fudge persons, give this recipe from the 1930s a try! NOTE: This is not a quick recipe. At one point it has to cool for around an hour.

2 cups sugar
3/4 cup milk
2-oz unsweetened chocolate, cut-up
1 tsp light-colored corn syrup
2 tbsp butter
1 tsp vanilla
1/2 cup chopped walnuts or pecans, optional
Walnut or pecan halves, optional

Line a 9x5x3-inch loaf pan with foil, extending the foil over the end of the pan. Butter the foil and set aside.

Butter the side of a heavy 2-quart saucepan and combine the sugar, milk, chocolate, and corn syrup in the pan. Cook while stirring over medium-high heat until the mixture boils. Clip a candy thermometer over the side of the pan. Reduce the heat to medium-low and continue to boil at a moderate, steady rate, stirring frequently, until the candy thermometer reaches 234 degrees or the soft ball stage.

Remove the saucepan from the heat. Add the butter and vanilla but do not stir. Cool, without stirring, until temperature lowers to 110 degrees. This will take almost an hour.

Take the thermometer out of the candy. Using a wooden spoon, beat the candy vigorously until the fudge just begins to thicken. Add the chopped nuts, if using. Continue beating for about another 10 minutes until the fudge becomes very thick and just starts to lose it's glossy look.

Immediately spread the fudge in the prepared loaf pan. Score the candy into 32 small pieces while the candy is still warm and gently press a nut half onto each piece, if desired..

When the fudge is firm, use the foil ends to lift the candy from the pan. Cut into the squares. If desired, garnish each piece with a nut half. Store in a tightly covered container.

Yield: Approximately 1 1/4 lbs.

Note: File Photo

SEVEN LAYER CASSEROLE

This is another old recipe from one of the now defunct craft/recipe magazines my mother received in the mail when I was a child. I can still remember how anxiously she awaited the little magazine each month and how she and my grandmother would go over the crocheting patterns inside. Then the recipes came after checking out those patterns. I never mastered crocheting, but I sure did master a love for the wonderful dishes she made from the recipes!

This casserole goes together quickly but requires over an hour baking time.

1 cup rice, uncooked
1 cup corn, whole kernel
2 small cans tomato sauce
3/4 cup water (or liquid from the canned corn)
1/2 cup chopped onion
1/2 cup chopped green pepper*
1 lb ground beef
salt and pepper to your liking
4 strips bacon

Place the rice then the corn in layers in a greased 2-quart casserole dish. Pour one can of the tomato sauce over the corn with 1/2 cup of the water. Layer the onion then the green pepper, uncooked beef and seasonings. Add the second can of tomato sauce with the remaining 1/4 cup of water. Cut the bacon strips in half and lay over the top. Cover the casserole dish and place in the oven. Bake at 350 degrees for one hour. Uncover and bake 30 minutes more.

*This is a bell pepper.

CLIPART

SAUSAGE AND VEGGIE SKILLET DINNER

1 tbsp olive or coconut oil

1 large onion, chopped
1 pkg (12-oz) fully cooked Italian chicken sausage links, cut into 1-inch pieces
3 garlic cloves, minced
1/4 tsp crushed red pepper flakes
8 medium-size red potatoes, sliced thin
1 pkg (10-oz) frozen corn
1 1/4 cups vegetable broth
1/4 tsp freshly ground black pepper
2 cups fresh baby spinach leaves

Heat the oil in a 12-inch skillet over medium-high heat; add the onion and sausage, cook and stir until the onion is tender and sausage is browned. Add the garlic and red pepper flakes; cook for 1 minute.

Add the potatoes, corn, broth and black pepper; bring to a boil. Reduce the heat and simmer, covered, for 12 to 15 minutes until the potatoes are tender.

Add spinach to skillet and cook just until wilted.

Yield: 4 servings

File photo of this recipe.

KING PAO CHICKEN

10-oz boneless skinless chicken breasts, cut into bite-size pieces

2 tsp low-sodium soy sauce, divided
1/2 tsp cornstarch
2 to 3 dried red chilies
2 tsp coconut oil
2 garlic cloves, finely minced
1 red bell pepper, diced in 1-inch pieces
3 tbsp fat-free vegetable or chicken stock
1 tbsp Chinese black vinegar or balsamic vinegar
1/3 cup chopped, unsalted roasted peanuts
Hot cooked rice for 4

In a bowl, combine chicken with 1 teaspoon of the soy sauce and the cornstarch. Marinate 10 minutes.

Meanwhile, soak the dried chilies in hot water for a few minutes; chop when softened. Discarding the seeds will cut down on the spiciness of the peppers.

Heat a wok or a large skillet over high heat. When pan is hot, swirl in the oil and add the chicken. Spread chicken out over surface of the pan. Sear chicken on all sides until lightly browned but not cooked through (about 4 minutes).

Add the chilies, garlic, and bell pepper to the chicken and stir-fry until fragrant. Add the remaining teaspoon of soy sauce, the stock and the vinegar. Bring to a simmer and reduce the heat to medium-low. Cook 2 minutes or until the chicken is cooked through.

Serve over hot rice and sprinkle with the peanuts.

Yield: 4 servings

Note: File Photo

BLUEBERRY-BANANA SOY SMOOTHIE

1 cup vanilla soymilk

1 cup frozen blueberries*
1 medium-size banana, sliced
1 tbsp soy protein powder
1/2 cup ice cubes

Place all ingredients in blender and blend until smooth.

Yield: 2 servings
* frozen mixed berries also work well

Note: File Photo

DELUXE GERMAN POTATO SALAD

I love German potato salad so when I found this recipe from an old 1994 TOH magazine I knew it was a keeper. It is perfect for picnics, pitch-in meals, etc as there is no mayo and it serves 14-16 persons.

1/2 lb sliced bacon, diced
1 cup thinly sliced celery
1 cup chopped onion
1 cup sugar (now that I am diabetic I use Splenda)
2 tbsp all-purpose flour (because of my diabetes I now use white whole-wheat)
1 tsp salt
3/4 tsp ground mustard
1 cup cider vinegar
1/2 cup water
5 lb small red potatoes, unpeeled, cooked and sliced
2 medium carrots, shredded
2 tbsp minced fresh parsley
Additional salt if needed

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender.
In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened.
In a large serving bowl, combine the potatoes, carrots and parsley; drizzle with sauce; stir gently to coat. Season with additional salt if desired; garnish with bacon. Best served warm. Refrigerate leftovers. 

FILE PHOTO

BAKED ASPARAGUS

1 bunch fresh asparagus, trimmed

cooking spray
salt and pepper to taste
2 tbsp butter
1 tbsp soy sauce
1 tbsp balsamic vinegar

Preheat oven to 400 degrees.

Arrange asparagus on a baking sheet or in a large baking dish. Spray with cooking spray and sprinkle with salt and pepper. Bake 12 minutes or until tender.

Melt butter in microwave or a small saucepan; stir in the soy sauce and vinegar; pour over the asparagus.

Yield: 4 servings

FILE PHOTO

CRAWFISH DIP

 This is New Orleans recipe.

1 lb crayfish tails

green onions

1 stick butter

12-oz sour cream

parsley

2 tbsp flour

1 can mushrooms

salt to taste

pepper to taste

Tabasco Sauce to taste

Sauté onions and crawfish tails in butter; add parsley and flour to thicken. Add the mushrooms and sour cream. Cook until thickened. Serve warm with toast points or crackers. 

serving dish

NUTELLA POPSICLES

 A friend sent me this to share on this blog. It didn't have a name so I gave it the one above.

CITRUS AND SMOKED ALMOND SALAD

Note: This is not a salad for one or two people. It makes a large salad equal to 16 1-cup servings.

1/4 cup orange juice
3 tbsp lemon juice
1/4 cup extra-virgin olive oil
1/2 tsp salt
1/4 tsp cracked black pepper
10-oz mixed salad greens
1 cup fresh orange slices
1 cup fresh grapefruit slices
3/4 cup pomegranate seeds
3/4 cup chopped smoked almonds

In a very large bowl whisk together the juices, oil, salt and pepper. Add the remaining ingredients and toss to coat.

Source: BH&G

HOMEMADE PUMPKIN PIE SPICE

It's so easy to make your own 'pumpkin pie spice' why would you want to go buy it?

1/4 cup ground cinnamon
2 1/2 tbsp ground ginger
2 tsp ground cloves
2 tsp ground allspice
2 tsp freshly grated nutmeg
1 tsp ground cardamom

Combine all ingredients, mix well and store in an airtight jar or other container. Use as you would any purchased pumpkin pie spice. Excellent in pies, cookies, breads, etc.

file photo

PEPPERONI & CHEESE IN A BLANKET

2 tubes refrigerated crescent rolls

6 mozzarella cheese sticks, halved
3/4 cup marinara sauce
1 cup shredded Parmesan cheese
32 pieces pepperoni

Preheat oven to 375 degrees.
Line a cookie sheet with sides with parchment paper; set aside.

Unroll crescent dough to make 16 triangles.

Top each triangle with marinara sauce and sprinkle with 1 tablespoon of Parmesan cheese.

Lay 2 slices pepperoni at the wide end of the triangle.

Lay one of the halved-pieces of string cheese at the wide end of the triangle and roll dough beginning at the wide end. Place on a parchment lined cookie sheet.

Bake at 376 for 15-18 minutes or until the crescents are browned and cheese is starting to melt.

Yield: 32 appetizers or snacks.

FILE PHOTO

HAM AND CHEESE GRITS CASSEROLE

If you have ever lived anywhere in the South you know grits are a kitchen staple. Here is a good breakfast casserole using grits. This recipe is from a lady here in the DFW Metroplex with a few of my variations.

3 cups chicken stock
1 cup quick-cooking grits
1/2 cup Southwestern-style egg substitute
5-oz reduced-fat Velveeta cheese, cubed
1/4 cup low-fat milk
2 tbsp butter
1 1/4 cups cubed fully cooked ham
3 green onions, chopped
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1/8 to 1/4 tsp crushed red pepper flakes
3/4 cup shredded sharp cheddar cheese

Preheat oven to 350 degrees.

Bring the chicken stock to boiling in a large saucepan; slowly stir in the grits. Reduce heat to medium-low and cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from the heat.

In a small bowl, stir a small amount of the hot grits into the egg substitute; return to the pan, mixing well. Add the Velvetta, milk and butter, stirring until the cheese is melted. Stir in the ham, onions, and spices.

Transfer grits mixture to the prepared baking dish; sprinkle with the cheddar cheese.

Bake, uncovered, 35-40 minutes or until the edges are golden brown and the cheese is melted.

Allow to stand around 10 minutes before cutting into 6 squares to serve.

Nutritional Information per serving: Calories 284, Fat 12 g (7 sat), Fiber 1 g, Carbs 26 g, Protein 20 g
Note: This carb to protein ration makes this dish okay for diabetics.

FILE PHOT

HOMEMADE AU GRATIN POTATOES

This is a recipe from my collection of old recipes. It takes over an hour but most of that time is spent in the oven.

4 cups thinly sliced potatoes

1/4 cup diced yellow onion
1 tbsp butter, cut into thin pats
1 cup grated cheese (cheddar or your favorite blend)
1 can (10 3/4-oz) cream of celery soup, undiluted
1/2 cup milk

In a casserole dish layer the potatoes, onion, cheese and butter.

Pour the soup into a small mixing bowl and whisk in the milk until smooth; pour over the ingredients in casserole dish. Cover and bake at 350 degrees for 1 hour. Uncover and bake another 15 minutes for the top to brown.

PECAN-CRUSTED CHICKEN NUGGETS

1 1/2 cups cornflakes

1 tbsp dried parsley flakes

1/2 tsp garlic powder

1/2 cup panko bread crumbs

1/2 cup finely chopped pecans

3 tbsp low-fat milk

1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch nuggets

1/2 tsp salt

1/4 tsp pepper

cooking spray

Preheat oven to 400 degrees.

Place cornflakes, parsley flakes and garlic powder into a blender; cover and pulse until finely ground. Transfer to a shallow bowl; stir in bread crumbs and pecans.

Place milk in another shallow bowl.

Sprinkle chicken with salt and pepper then dip in milk and roll in crumb mixture to coat.

Place nuggets on a greased baking sheet and spritz with the cooking spray. 

Bake at 400 degrees for 12 to 16 minutes or until the chicken is no longer pink, turning after 6 or 7 minutes.

Yield: 6 servings

recipe and photo from an old TOH

JAMAICAN PORK STIR-FRY

 2 tablespoons cooking oil

• 1 16 ounce package frozen stir-fry vegetables (carrots, snow peas, mushrooms, and onions)
• 12 ounces pork strips for stir frying
• 2 - 3 teaspoons Jamaican jerk seasoning
• 3/4 cup bottled plum sauce
• 2 cups hot cooked rice or pasta
• Chopped peanuts

In a wok or large skillet heat oil over medium-high heat. Add frozen vegetables; cook and stir for 5 to 7 minutes or until vegetables are crisp-tender. Remove vegetables from the wok.

Toss pork strips with Jamaican jerk seasoning; add the pork strips to the wok. (Add more oil if necessary.) Cook and stir for 2 to 5 minutes or until pork is no longer pink.

Add the plum sauce to the wok. Return vegetables to the wok. Gently toss all ingredients together to coat. Heat through. Serve over rice. Sprinkle with peanuts.

Makes 4 servings.

file photo

EASY TACO PIE

 

Olive oil for brushing pie plate

1 can (14.5-oz) diced tomatoes
6 (6-inch) flour tortillas
3/4 lb lean ground beef (or turkey, chicken, imitation meat crumbles, etc)
1 small onion, chopped
1 green or red bell pepper, chopped
1 tsp chili powder
1/4 tsp ground cinnamon
4-oz shredded cheddar or Mexican-blend cheese

Preheat oven to 400 degrees.
Brush a 9-inch pie plate with olive oil.

Spread a large spoonful of the tomatoes on the bottom of the pie plate. Arrange 4 of the tortillas on top the tomatoes and up the sides of the plate, overlapping as necessary. Set aside.

In a large skillet, cook the beef, onion, and pepper over medium-high heat until the meat is browned; drain. Add the chili powder and cinnamon; cook while stirring for 1 minute. Stir in half the remaining tomatoes. Bring mixture to a boil; reduce heat and cook, uncovered, 2 minutes. Spoon mixture over tortillas in pie plate.

Cut the remaining tortillas into large strips and layer strips and cheese over beef mixture. Top with the remaining tomatoes.

Bake, uncovered, at 400 degrees 20 to 25 minutes or until tortillas are lightly browned. Let stand 5 minutes before cutting into wedges to serve.

Top with fresh cilantro, sour cream or guacamole, if desired.

file photo

SCALLOPED CORN SUPREME

1 can (1 lb) cream-style corn

1 cup milk
1 egg, well beaten
1 cup fine cracker crumbs
1/4 cup onion, finely chopped
3 tablespoons chopped green bell pepper
3/4 teaspoon salt
1/2 cup buttered cracker crumbs

In a saucepan, heat the corn and milk together, stirring to blend. Gradually add the beaten egg. Add the next four ingredients and a dash of pepper. Mix well. Pour into greased 8-inch round baking dish. Top with the buttered cracker crumbs. Bake at 350 degrees for 20 minutes.

FILE PHOTO

ALMOST HOMEMADE SOUTHWEST CHIPOTLE BBQ SAUCE

1/2 cup favorite bottled barbecue sauce

3/4 tsp ground chipotle chili pepper
1/2 tsp ground cumin
hot pepper sauce, to taste

Pour the bottled sauce into a small bowl or a cup. Stir in the remaining ingredients.

Great on beef, chicken or pork.

FILE PHOTO

BAKED HAMBURGERS WITH SAUCE

This is another old recipe from my childhood. My cousin used to make these and I though they were the best hamburgers ever!

2 lbs ground beef
1 tsp salt
1/2 tsp pepper
4 tbsp brown sugar
1 tsp dry mustard
4 tbsp vinegar
1/2 cup water
1/2 cup ketchup
1/2 cup chopped onion

Combine the salt and pepper with the ground beef in a large bowl, mixing in well. Form the mixture into patties and place in a large baking pan or dish.
In a small bowl, combine the brown sugar, mustard, vinegar, water, ketchup, and onion. Stir with a whisk to combine well. Pour the mixture over the patties.

Bake in a 350 degree oven for 45 minutes.

COUNTRY-STYLE HASH BROWN CASSEROLE

1 (30 ounce) package Shredded Hash Brown Potatoes

1/2 cup chopped onions
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 teaspoon salt
1 1/2 cups shredded Pepper Jack cheese
1/3 cup roasted red peppers, drained and chopped
1 cup bread crumbs
2 tablespoons melted butter

Heat oven to 350 degrees F. Coat 11x7 baking dish with nonstick cooking spray.

In a large bowl, whisk together soup, sour cream and salt. Stir in Hash Browns, onions, cheese and red peppers until well mixed. Spoon evenly into baking dish.

In a medium bowl, mix together breadcrumbs and butter. Sprinkle evenly on top of Hash Brown mixture.

Bake uncovered for about 30 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. 

Garnish with sliced green onion if desired.

Source: 

CREAMY MASHED POTATO BAKE

 Another of my late mother's recipe clippings. I'm so glad she loved and saved so many recipes.

EASY ENGLISH BAKED POTATOES

4 large potatoes, cut into wedges

salt and pepper to taste
2 tablespoons olive oil

Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, toss potato wedges and olive oil until the potatoes are coated. Spread the wedges out on a large baking sheet. Season with salt and pepper to taste.

Bake for 20 minutes in the preheated oven, turn over, and bake for an additional 10 to 15 minutes, or until tender. Serve plain, with vinegar, or dip in ketchup.

Source: allrecipes.com several years ago

ROAST BEEF PASTA SALAD

 9-oz uncooked radiatore (or your favorite small) pasta

6-oz lean deli roast beef 

1 can (15-oz) kidney beans, drained and rinsed

1 can (15-oz) whole baby corn, drained and rinsed

1 can (10-oz) diced tomatoes and green chilies

1 cup sherry tomato halves

2 tbsp minced fresh parsley

1 tbsp minced fresh oregano

1/4 cup olive oil

1/2 cup sliced ripe olives, optional

Cook pasta according to package directions; omit salt, drain. Rinse with cold water and drain again.

Slice the beef into thin strips and combine in a large bowl with the pasta and remaining ingredients. Toss to coat and garnish with some fresh oregano, if desired.

Yield: 6 servings

file photo

SKINNY BERRY PROTEIN SMOOTHIE

 6 oz container non-fat blueberry Greek yogurt

½ cup frozen or fresh blueberries

½ scoop vanilla protein powder

1 cup crushed ice

¼ cup water

1. Place all ingredients in a blender and mix on high until well blended. You can top with fresh blueberries if you like. Serve immediately.

Yield: 1 smoothie

Nutritional Information: 215 Calories

Calories from fat: 15

Fat: 2g

Saturated Fat: 0g

Cholesterol: 5mg

Sodium: 176mg

Carbohydrates:21 g

Fiber: 2g

Sugar 16g

Protein: 31g

Calcium: 23%

Iron: 1%

WWP+: 5

Source: Skinny Mom

BROCCOLI BACON SALAD

Not only is this a quick fix recipe it is also a healthy recipe. It is a recipe I got from LifeScript.

• 1 clove garlic, minced
• 1/4 cup low-fat mayonnaise
• 1/4 cup reduced-fat sour cream
• 2 teaspoons cider vinegar
• 1 teaspoon sugar
• 4 cups finely chopped broccoli crowns, (see Tip)
• 1 8-ounce can sliced water chestnuts, rinsed and chopped
• 3 slices cooked bacon, crumbled
• 3 tablespoons dried cranberries
• Freshly ground pepper, to taste

1

Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing.

 

TIPS:

Tip: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

COLA BURGERS

 A friend sent me this recipe; can't wait to try it!

1 egg
1/2 cup cola, divided
1/2 cup crushed saltine...
6 tablespoons French dressing, divided
2 tablespoons grated parmesan cheese
1/4 teaspoon salt
1 1/2 lbs hamburger
hamburger bun

Directions:
1 Combine the egg, 1/4 c. cola, crackers, 2 tbsp. dressing, cheese and salt.
2 Add the beef and mix well.
3 Shape into six patties.
4 In a bowl, combine the remaining cola and dressing.
5 Grill patties, uncovered, for 3 min. a side.
6 Brush with cola mixture.
7 Grill 8-10 min. longer or until juices run clear basting and turning as needed.
8 Serve on buns.

file photo

CHICKEN NACHO BAKE

 

4 small  boneless skinless chicken breasts(1 lb.)

1/2

cup  TACO BELL® Thick & Chunky Salsa

1/2

cup  crushed baked tortilla chips

1/2

cup  KRAFT 2% Milk Shredded Sharp Cheddar Cheese

2

slices  OSCAR MAYER Bacon, chopped

1

small  onion, chopped

2

cups  grape tomatoes

2

cups  cooked long-grain brown rice

1/4

cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

HEAT oven to 400ºF.

PLACE chicken on foil-covered baking sheet; top with salsa. Bake 20 min. or until chicken is done (165ºF), topping with crushed chips and cheese for the last 5 min.

MEANWHILE, cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add onions to skillet; cook and stir 5 min. Stir in tomatoes; cook 4 to 5 min. or until tomatoes begin to pop, stirring occasionally. Add rice; cook 2 to 3 min. or until heated through, stirring occasionally. Stir in bacon.

TOP chicken with sour cream. Serve with rice mixture.

Yield: 4 servings

Per serving: Calories 380, 10 g fat (4 sat), 35 g carbs, 33 g protein, 5 g sugar, 

Source: Kraft Foods