CURRY COLESLAW

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.

MEXICAN MINI MEAT LOAVES

1 1/2 lb ground beef

1 can (8-oz) tomato sauce
3/4 cup Masa Harina
1 medium onion, chopped
1 can (4-oz) chopped green chilies, drained
1 egg
1 tsp salt
1 tsp chili powder

Combine all ingredients together in a mixing bowl, using hands if necessary.  Shape the mixture into 6 to 8 mini loaves and place in a shallow baking pan.  Bake in a preheated oven moderate oven (375 degrees) for 20 to 25 minutes.

To serve garnish with shredded Mexican-Blend cheese, your favorite salsa, cilantro, etc.

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CURRIED CELERY AND APPLES

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

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

BLACK BEAN - CORN SALAD

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

My version of an old BH&G recipe.

APPLE CIDER SYRUP

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

BAKED SWEET POTATO FRIES

3 lbs (approximately) sweet potatoes, peeled and cut into narrow wedges

2 tbsp olive oil

1 1/2 tsp kosher salt

1/4 tsp black pepper

Preheat oven to 450 degrees.

In a large bowl, gently toss the potato wedges with the other ingredients. Toss until potato wedges are coated. 

Arrange potatoes in a single layer on cookie sheets that are rimmed.

Bake 30 minutes or until tender and lightly browned,

Yield: 6 servings.

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BIRTHDAY CAKE POPCORN

Being born and raised in Indiana I developed a love for the Amish people, their cooking and their recipes. This is one of them. 

1 cup dry French Vanilla Cake Mix

1/4 cup oil

1 1/2 cups melted white chocolate

3 12 quarts popped popcorn

Colorful candy sprinkles

In a bowl that can take the heat, combine the cake mix, oil, and melted chocolate.

Put popcorn in a large heat-proof bowl and pour the chocolate mixture over the corn, mixing to coat all.

Transfer to cookie sheets and sprinkle with the colored candy sprinkles. Cool until hardened.

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WILD RICE-VEGETABLE SOUP

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

MAPLE FLAVORED SOURDOUGH PANCAKES

This is an Amish recipe. It sits out overnight but is still a quick breakfast.

1 tbsp yeast

2 cups flour

2 cups warm water

Mix the above ingredients well, cover and let sit out overnight.

The next morning add the following ingredients to the yeast mixture:

1 egg, beaten

1/2 tsp baking soda

1 tsp salt

1 tbsp real maple syrup

1 tbsp melted butter

Combine the ingredients just until blended. Fry on a hot griddle.

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AMISH STRAWBERRY-MARSHMALLOW SPREAD

1 jar (7-oz) marshmallow creme

1/2 cup butter, softened

4-oz cream cheese, softened to room temperature

1 cup strawberry jam

1 tsp vanilla

Cream marshmallow creme, butter, and cream cheese until smooth. Beat in the strawberry (or other) jam and vanilla. Enjoy!

Strawberry jam for reference.

CLABBER GIRL'S LUNCHEON CORN BREAD

This is from a March 19, 1961 page my mother tore from a GRIT newspaper Women's Section.  I love corn bread and find this to be yummy!

Note:  When you click on the picture, it will enlarge the recipe to an easy to read size.

LEMON-FLAVORED FRUIT SALAD DRESSING

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

1967 BROILED MUSHROOMS PARMESAN

medium size mushroom caps

melted butter to brush over tops of mushrooms
parmesan cheese
seasoned salt

Place the mushroom caps, single layer on broiler pan; brush with the melted butter.  Sprinkle the parmesan cheese and seasoned salt over the mushroom caps.  Broil at a high heat just for enough time to brown to a golden hue and heat through.  This should only take 2 to 3 minutes.

mushroom caps file photo for reference

 

SOUTHERN SWEET TEA WITH PEPPERMINT

 3 large family-size tea bags, 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 that 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

GLAZED FRUIT SALAD

 1 can pineapple, chunks, reserve all the juice

2-3 bananas

1 bunch red seedless grapes

1/2 pt blueberries

1 jar small jar maraschino cherries, drained

any other fruit you would like to add 

4 Tbsp sugar 

4 tsp cornstarch 

4 tsp orange marmalade or apricot preserves

2 tsp lemon 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!!

CLASSIC BEEF STROGANOFF

 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

8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 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
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
3 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.

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CRISPY OVEN-FRIED BUTTERMILK CHICKEN

2 cups breadcrumbs

3 tbsp chopped fresh parsley, optional
1/2 cup grated parmesan cheese
1 (2 1/2 to 3-lb) fryer, cut up
2 tsp cooking oil
salt to taste
pepper to taste
1 cup buttermilk
1 tsp paprika

Preheat oven to 375 degrees.
Line a baking sheet that has sides with foil and grease the foil; set aside.

Put the breadcrumbs, parsley, and parmesan cheese in a paper (or plastic) bag.

Brush the oil over the chicken then sprinkle with the salt and pepper.

Pour the buttermilk into a shallow bowl or pie pan; add chicken a piece or two at a time turning to coat all sides.

Place the chicken, a piece at a time, down in the bag and shake to evenly coat.

Lay coated chicken out on the prepared baking sheet.  Sprinkle with the paprika.  Bake around 45 minutes until the chicken juices run clear when pierced with a fork.

Yield: 4 servings

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WALDORF RICE SALAD

1 1/2 cups boiling water

1 1/2 cups minute rice
1/2 cup chilled prepared Italian Salad Dressing
2 cups diced unpeeled red apples
1/2 cup shredded Swiss cheese
1/2 cup sliced celery
1/2 cup chopped walnuts
1/4 cup mayonnaise
1/4 cup plain yogurt
Lettuce leaves

Pour boiling water over rice in a 2-quart bowl. Cover and let sit for 5 minutes. Stir in the salad dressing.
Stir in the apples, cheese, celery, walnuts, mayo and yogurt; mix lightly.
To serve, spoon into a lettuce lined bowl and garnish with apple slices, if desired.
May be served at once or chilled before serving. Refrigerate any leftovers.
Yield: 4 servings.

Note: File Photo

PINEAPPLE-CARROT COCKTAIL MEATBALLS

1 1/2 lbs ground beef

1 cup minute rice
1 can (8-oz) crushed pineapple in its own juice
1/2 cup finely shredded carrot
1/2 cup chopped onion
1 egg, slightly beaten
1 tsp ground ginger
1 bottle (8-oz) prepared French dressing
2 tbsp soy sauce

Preheat oven to 400 degrees.

In a large bowl, mix all ingredients, except French dressing and soy sauce, until well combined. Form into 1-inch diameter meatballs. Place on lightly greased baking sheets and bake at 400 degrees for 15 or until browned.

Mix the French dressing and soy sauce to make a dipping sauce for the meatballs.

Yield: 50 to 60 appetizer meatballs.

Note: File Photo

EASY BLT DIP

1 cup light mayonnaise (I only use olive oil mayo)

1 cup sour cream
1 or 2 (depending on size) tomatoes, seeded and chopped
1/2 cup real bacon bits
3 chopped green onions

Mix all ingredients together until well blended. Refrigerate at least one hour before serving. Serve with your choice of chips, crackers, melba toast, etc.

Note: File Photo