1970s BISQUICK APPLE PANCAKES AND CIDER SYRUP

This is a recipe I got on a Bisquick flyer in 1971 so it is older than my two youngest children.

2 cups Bisquick baking mix
1/2 tsp cinnamon
1 egg
1 1/3 cup milk
3/4 cup grated apple

Beat the baking mix, cinnamon, egg, and milk with a rotary beater until smooth (Remember the hand held rotary beaters?  Being a leftie, I hated them; they were hard to use!)  Fold in the apple.

Heat a griddle or skillet to hot (grease if necessary) and pour batter by 1/4 cupfuls onto the hot griddle.  Cook until bubbles appear.  Turn and cook on other side until golden brown.  Serve with whipped butter and warm maple or cider (recipe below) syrup.

This makes about 18 pancakes.

Cider Syrup:
1 cup sugar
2 tbsp cornstarch
1/2 tsp pumpkin pie spice
2 cups apple cider
2 tbsp lemon juice
1/4 cup butter

In a saucepan, combine the sugar, cornstarch and pumpkin pie spice until well blended.  Stir in the cider and juice while stirring.  Cook over medium heat, stirring constantly, until the mixture thickens and boils for 1 minute.  Remove from the heat and blend in the butter.

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MINI CORN SALSA TOSTADAS

3 (8-inch) flour tortillas

3/4 cup sour cream
2 green onions, chopped fine
3 tsp minced fresh cilantro, divided
1/4 tsp garlic powder
3/4 cup frozen corn, thawed
1 plum tomato, diced
1 tbsp chopped jalapeno pepper
2 tbsp orange juice
1 tsp olive or canola oil
1/2 tsp salt

Preheat oven to 400 degrees.

Using a round 2-inch cookie cutter, cut 12 circles from each tortilla. Coat both sides with nonstick cooking spray and place in a single layer on a baking sheet. Bake at 400 degrees for 4-5 minutes until crisp. Cool.

In a small bowl, combine the sour cream, onions, 1 teaspoon of the cilantro, and garlic powder; cover and refrigerate.

In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt, and the remaining cilantro; cover and refrigerate.

Just before serving, spread 1 teaspoon of the sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoon of the corn salsa.

Yield: 36 appetizers

Note: Wear gloves or wash hands thoroughly after handling jalapeno peppers. Do not touch eyes or face with jalapeno on your hands.

Note: File Photo

1967 CHICKEN CACCIATORE

 

For those who don't know: Sauternes is a French dessert wine with a wonderfully sweet and luxurious taste. At least that's what Google says!

This is from a 1967 Cooking With HERBS and SPICES booklet put out by Better Homes and Gardens

PUMPKIN SPICE LATTE PIE

 

• 115 ounce can pumpkin
• 1/2cup mascarpone cheese
• 1/2cup packed brown sugar
• 1/4cup granulated sugar
• 1teaspoon pumpkin pie spice
• 4eggs, lightly beaten
• 3ounces brewed espresso
• 1lightly baked pie crust
• Whipped cream (optional)
• Caramel sauce (optional)
• 
  
  1. Preheat oven to 375 degrees F. 
  2. In a large bowl whisk together the pumpkin, mascarpone, brown sugar, granulated sugar, and pumpkin pie spice. Stir eggs and espresso into pumpkin mixture until combined.
  3. Pour pumpkin mixture into baked pastry shell. Cover edges of crust with foil to prevent overbrowning. Bake for 45 to 50 minutes or until edges are puffed and center appears set. 
  4. Cool completely on a wire rack. Chill within 2 hours. Serve with whipped cream, caramel sauce, and sprinkle with some additional pumpkin pie spice, if desired.
  5. Note: This is an old BH&G recipe.
  6. Note: This pie goes together quickly but does require almost an hour baking time, so it is a quick fix recipe but requires a total amount more time than most of the recipes on this blog.

ROASTED MIXED VEGETABLES

4 large (approx 2 lbs) red skin potatoes, cut into wedges

3 large carrots, peeled, cut into 1 1/2-inch pieces
3 large parsnips, peeled, cut into 1 1/2-inch pieces
2 large onions (I prefer red), cut into wedges
1 tbsp dried rosemary leaves
2 tsp garlic powder
1/4 cup butter, melted (healthy option: use olive oil)
In a large bowl, mix potatoes, carrots, parsnips, and onions with the rosemary and garlic powder.

Drizzle melted butter over the vegetables, tossing to coat well.

Spread vegetables out on a 13 x 9 x2-inch baking pan and bake at 450 40-45 minutes until fork tender. Stir occasionally during baking.

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QUICK TURKEY AND NOODLES

2 cups water

2 cups shredded fully cooked turkey (or chicken)
1 can cream of chicken soup
1 soup can of water
1 tbsp dry minced onion
1 tsp garlic powder
3/4 tsp salt
1/2 tsp cumin
1/2 tsp black pepper
2 cups water
2 cups spiral noodles

Bring two cups of water and the turkey or chicken to a boil. Meanwhile, in a mixing bowl, use a whisk to blend the soup and soup can of water until smooth; add to the chicken. Add the spices and stir to blend. Add the second two cups of water and return to a boil. After the soup is boiling, add the noodles, stir well. Lower heat to medium and cook about 8 minutes or until the noodles are soft.

Note: I made this today as it is cool and rainy. I needed to use some of the Thanksgiving turkey so thought this might work. Isabell, my granddaughter, said, "You should make this again," after her second bowl. I don't taste anything with turkey, so I am assuming it was good. (This was first posted a few years ago a couple days after Thanksgiving.)

HOMEMADE BLUE CHEESE DRESSING

1 cup buttermilk

1/3 cup light mayonnaise

1 tbsp lemon juice OR white vinegar

1 tsp minced garlic

1 cup (4-oz) blue cheese, crumbled

In a medium bowl or a jar with a tight-fitting lid, whisk or shake the first 4 ingredients together until smooth. Add the blue cheese and stir or shake until blended.

Store in refrigerator and use on salads, as desired. May also be used as a veggie dip.

file photo for reference only

TANGY GREEN BEANS

1 1/2 lbs fresh green beans, trimmed

1/3 cup diced red bell pepper
4 1/2 tsp olive oil
4 1/2 tsp water
1 1/2 tsp cider vinegar
1 1/2 tsp spicy brown mustard
3/4 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder

Steam beans and pepper approximately 8 minutes until crisp tender.

While beans are steaming, whisk together the remaining ingredients.

Transfer beans to a serving bowl and toss with the vinaigrette until coated.

Yield: 8-9 servings

Note: This recipe and picture are from the premeir issue of Light & Tasty Magazine in 2001, I believe.

SECRET INGREDIENT SLOPPY JOES

Make your sloppy joes healthier with this secret ingredient - pumpkin. That's right, pumpkin is very good for you so add it to different foods to be sure you are getting it in your diet.

2 lbs lean ground beef
1 medium yellow onion, finely chopped
1 cup ketchup
1/2 cup tomato juice
1 tsp chili powder
3/4 tsp salt
1/4 tsp nutmeg
1/4 tsp freshly ground black pepper
dash of ground cloves
2 cups cooked or canned pumpkin
Hamburger buns for serving

In a large skillet over medium heat, cook the ground beef and onion until the beef is no longer pink; drain well in a colander. Use a paper towel to wipe out the skillet.

Return the beef and onion to the skillet; add ketchup, juice, chili powder, salt, nutmeg, pepper, and cloves. Stir mixture to combine well. Bring the mixture to a boil and stir in the pumpkin.

Reduce the heat, cover mixture and simmer 15-20 minutes to blend flavors.

Serve on the hamburger buns with pickles, onions, etc for condiments.

Yield: 6 to 8 sandwiches

File Photo

CHICKEN ENCHILADAS

 

• 1 can (16 ounces) refried beans
• 10 flour tortillas (8 inches), warmed
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup (8 ounces) sour cream
• 3 to 4 cups cubed cooked chicken
• 3 cups (12 ounces) shredded cheddar cheese, divided
• 1 can (15 ounces) enchilada sauce
• 1/4 cup sliced green onions
• 1/4 cup sliced ripe olives
• Shredded lettuce, optional
• Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese.
• Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.
• Bake, uncovered, at 350° for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. 
• Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
• Yield: 10 servings.
• Originally published as Chicken Enchiladas in Quick Cooking May/June 1998, 

LEMON-COCONUT MUFFINS

1 3/4 cups all-purpose flour

3/4 cup sugar
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup lemon yogurt
1 egg
1/3 cup butter, melted
1 1/2 tbsp grated lemon peel
1 tbps lemon juice
1/2 cup flaked coconut

Topping:
1/3 cup lemon juice
1/4 cup sugar
1/4 cup flaked coconut, toasted

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

In a large bowl, combine the flour, sugar, baking power, baking soda, and salt.

In another bowl, beat the yogurt, egg, butter, lemon peel, and lemon juice until smooth; stir into the flour mixture just until moistened. Fold in the coconut.

Fill the prepared muffin cups 2/3s full and bake at 400 degrees 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in the pan for 5 minutes before removing to wire rack. Make the topping.

To make topping, combine the lemon juice and sugar in a small saucepan; cook, stirring until the sugar is dissolved. Stir in the coconut.

Using a toothpick, poke 6 to 8 holes in the top of each muffin. Spoon the topping over the muffins. These muffins are delicious served warm but also good cold.

Yield: 12 muffins

File Photo

CHERRY-TOPPED LEMON CHEESECAKE PIE

 A really easy dessert to make but it does require three hours to chill before serving.

SOUTHERN LEMON PILAF

1/4 cup olive or canola oil

1/2 cup minced sweet onion
1/2 cup diced celery
1 cup uncooked long-grain rice
1 can (14 1/2-oz) chicken broth
1/2 cup water
1/3 cup dried currants
2 tbsp fresh lemon juice
1/4 cup sliced toasted almonds
1 tbsp fresh chopped parsley

In a large saucepan, heat oil until hot; add onion and celery. Sauté onion and celery until crisp tender. Add the rice and continue to saute for 3 minutes. Add broth, water, currants, and lemon juice; bring to a boil, stirring occasionally.

Cover pan and reduce heat to medium-low; cook about 20 minutes until liquid is absorbed and rice is tender. Remove from heat; add almonds and parsley. Replace cover and let set 5 minutes. Fluff with a fork before serving.

This file photo is used for reference only.

CUBAN-STYLE HAM SPREAD

1 pkg (8-oz) cream cheese, softened

1/2 cup olive oil mayonnaise
2 cans (4.5-oz each) deviled ham
1/4 cup sweet pickle relish
1/4 cup drained and finely chopped pimentos
Dash of freshly ground black pepper

In a medium bowl, combine the cream cheese and mayonnaise until well blended. Add the ham, relish, pimentos, and pepper; mix well.

Chill for several hours or until chilled through.

Serve as a spread for an assortment of whole-grain crackers.

file photo

APPLE SALAD

1 can (20-oz) unsweetened pineapple chunks

1/4 cup butter
1/4 cup sugar
1 tbsp lemon juice
2 tbsp cornstarch
2 tbsp cold water
1 cup mayonnaise
8 cups chopped tart apples
2 cups green grapes
2 tsp poppy seeds
3/4 cup chopped toasted pecans

Drain pineapple; reserve juice and set the pineapple aside. Place juice in a saucepan with the butter, sugar, and lemon juice. Bring mixture to a boil. Combine the cornstarch and water, stirring until smooth. Add mixture to the saucepan, stirring constantly. Return to a boil and boil, while stirring, for 2 minutes. Chill mixture. After mixture is chilled, stir in the mayonnaise.

In a large bowl, combine the pineapple, apples, grapes, poppy seeds and the cooked dressing. Fold in the pecans just before serving.

Yield: 12-14 servings

This recipe and picture are from a old 1990s TOH.

SCALLOPED HAM AND CABBAGE

2 cups cubed fully cooked ham

1/2 cup raw long grain rice
1/4 cup chopped onion
1/4 cup butter
1 1/2 cups milk
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
1 tsp prepared horseradish
1/2 tsp salt
3 to 4 cups chopped cabbage

In a large skillet, melt butter and saute ham, rice and onion until the rice is golden brown and onion is tender. Stir in the milk, soup, horseradish, and salt. Add cabbage. Place lid on skillet and cook over low heat for 35-45 minutes or until the cabbage is tender. Stir occasionally during cooking.

Yield: 4 to 6 servings

Note: This is a file photo of a similar recipe.

SPINACH BEEF BISCUIT BAKE

 This recipe was the runner-up in a 1999 TOH recipe contest.

2 tubes (7 1/2-oz each) refrigerated buttermilk biscuits

1 1/2 lbs ground beef*

1/2 cup finely chopped onion

2 large eggs

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry

1 can (4-oz) mushroom stems and pieces, drained

4-oz crumbled feta or shredded Monterey Jack cheese

1/4 cup grated Parmesan cheese

1 1/2 tsp garlic powder

salt and pepper to suit your taste

1 to 2 tbsp butter, melted

Press and flatten biscuits onto the bottom and up the sides of a greased 11" X 7" X2" baking dish; set aside.

In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain.

In a bowl, beat the eggs. Add the spinach and eggs, mixing well. Stir in the cheeses, garlic powder, salt, pepper and meat mixture; mix together well.

Spoon the mixture into the prepared crust. Drizzle with the butter.

Bake, uncovered, at 375 degrees for 25-30 minutes or until crust is lightly browned.

Yield: 6 servings

*Ground turkey or chicken may be substituted.

SPICY CHEESEBURGER SOUP

 This recipe was the runner-up in a 1999 TOH recipe contest. Click on recipe for easier reading.

MASHED POTATO BEEF CASSEROLE

 This is an old recipe clipping from a 1999 TOH magazine.

SPECIAL STRAWBERRY SPINACH SALAD

I have had this recipe well over twenty years.

9 cups torn fresh spinach

1-pint fresh strawberries

1/2 cup slivered almonds, toasted

DRESSING:

1/4 cup extra-virgin olive oil

2 tbsp granulated sugar

2 tbsp cider vinegar

1 tbsp chopped onion

1 tsp poppy seeds

1 tsp sesame seeds

1/4 tsp paprika

1/8 tsp Worcestershire sauce

In a large bowl, combine the spinach, strawberries and almonds.

Place all dressing ingredients into a blender; cover and process until combined. Pour over the salad and toss to coat. Serve immediately.

Yield: 6 to 8 servings

file photo

SUPER SLOPPY JOES

1/2 cup chopped onion

2 celery ribs with leaves, chopped

1/4 cup chopped green bell pepper

1 2/3 cups canned crushed tomatoes

1/4 cup ketchup

2 tbsp brown sugar

1 tbsp vinegar

1 tbsp Worcestershire sauce

1 tbsp steak sauce

1/2 tsp garlic powder

1/4 tsp ground mustard

1/4 tsp paprika

8 to 10 hamburger buns

In a Dutch oven or large skillet, over medium heat, cook the meat, onion, celery and bell pepper. Cook, stirring frequently, until the meat is browned, and the vegetables are crisp tender. Drain mixture well and wipe out pan with a paper towel.

Return meat mixture to the pan and add the remaining ingredients, except buns, mixing in well. Bring to a simmer and cook, uncovered, 35 to 40 minutes, stirring occasionally. 

To make sandwiches, spoon 1/2 cup of the mixture onto the bottom of each bun and place top over the mixture.

Yield: 8 to 10 sandwiches

file photo

CRUMB-TOPPED SALMON

1 1/2 cups soft breadcrumbs

2 tbsp minced fresh parsley
1 tsp dried thyme
2 garlic cloves, minced
1 tsp grated lemon peel
1/2 tsp salt
1/4 tsp lemon-pepper seasoning
1/4 tsp paprika
4 (about 6-oz each) salmon fillets
I Can't Believe It's Not Butter Spray

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking dish with nonstick cooking spray; set aside.

In a bowl, combine the bread crumbs through the paprika; set aside.

Pat the salmon filets dry with paper towels: place skin side down in the prepared baking dish. Spritz with the butter-flavored spray; cover with the crumb mixture. Spritz the crumbs with the butter-flavored spray.

Bake, uncovered, in a 350 degree oven for 15-20 minutes or until fish flakes easily with a fork.

Yield: 4 servings
Per serving: 371 calories, 19 g fat (4 g sat), 12 g carbs, 36 g protein, 525 mg sodium

Photo and recipe from the premier issue of Light and Tasty over 20 years ago.

EMERALD FRUIT SALAD

3 medium-size tart green apples, cubed

2 cups cubed honeydew melon
2 cups halved green grapes
3 kiwi fruit, peeled, sliced and quartered
1 cup reduced-fat plain yogurt
3 tbsp powdered sugar
3 tbsp orange juice
1/2 tsp grated orange peel

In a large bowl, combine the fruit.

In a small bowl, combine the yogurt, powdered sugar, orange juice and peel. Spoon over the fruit mixture and serve immediately.

Yield: 6-7 servings

TOH recipe and photo