OLD RECIPE CLIPPING FOR HOT CROSS BUNS

NOTE: This old recipe is not a quick one. It doesn't take a lot of your time but requires time for the dough to rise. These buns will not be table ready in an hour! This is a recipe my late mother clipped from an article in her local hometown newspaper probably in the 60s.  Even though it is not currently the Lenten season as the article states, I thought I would share this clipping since it is still clear enough to read in the picture.  To enlarge, click on the picture.

TACO MEATBALL SUBS

1 pkg (1 oz) taco spices and seasoning mix

1 1/2 lbs lean ground beef
2 tbsp plain dry bread crumbs
1 tbsp oil
1 can (14-oz) chili-style tomatoes, crushed, undrained
shredded lettuce
sub buns
shredded cheese for topping
salsa for topping, if desired

Combine 1 tablespoon taco spices, ground beef, and the breadcrumbs. Divide the mixture into 24 balls. Heat the oil over medium-high heat, add the meatballs and cook until browned, about 10 minutes. Drain if there is excess grease in the skillet. Add the tomatoes and the remaining taco spices to the meatballs in the skillet. Bring to a boil over high heat. Reduce heat to low and simmer 5 to 7 minutes until meatballs are cooked through.

To serve, split the sub buns and add 3 to 4 meatballs, shredded cheese, and lettuce. Add salsa, if desired. Or serve salsa on the side with some tortilla chips.

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GRAPE ICE CREAM SODA

Make the kids a special drink by putting 1 or 2 scoops of vanilla ice cream in a tall glass.  Pour chilled grape soda over the ice cream.  Serve with a thick straw.

Note:  This also works great with Orange soda, Big Red soda, Strawberry Soda, or Root Beer for a root beer float.  These drinks are great for children's parties, when the kids want a special drink, or for holiday festivities.

Note: File Photo

CHARLIE'S CHEESE BALL

Note: This is a recipe from my old fashion recipe collection. It is printed in original form. Please note, however, this recipe requires chilling. Also, in the instructions it neglects to tell you to combine all ingredients except chopped pecans. 

1 pkg. Philadelphia cream cheese
1 6 oz. jar Kraft pimento cheese
2 tbsp. parsley flakes
2 tbsp. mince onions
1/2 tsp. Worcestershire sauce
2 tbsp. chopped pecans (may substitute finely chopped dried beef)

Mix all ingredients together; form into ball and refrigerate until mixture sets up.  Remove ball from refrigerator and roll in chopped pecans until covered.  Keep cool until served.

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BEEFY BARLEY SOUP

 

1 lb boneless beef sirloin, cut into bite-size pieces

1 tbsp dried basil

1/4 cup all-purpose flour

1/2 tsp salt

1 tsp freshly ground black pepper

1 tbsp canola oil

1 cup quick-cooking barley

1 can (14 1/2-oz) diced tomatoes with basil, oregano, and garlic (Italian-style)

1 cup peeled baby carrots sliced diagonally

1 cup low-sodium beef broth (or vegetable broth, if you prefer)

3 cups water

2 tbsp fresh chopped parsley for garnish, if desired

In a pie plate combine the basil, flour, salt, and pepper, dredge meat to coat.

Heat the canola oil over medium-high heat in a 4 to 5-quart Dutch oven; add the steak and cook until browned all over. Stir in any remaining flour mixture and continue stirring to avoid scorching. Stir in the tomatoes, including the juice, barley, carrots, broth, and water. Bring to a boil, reduce the heat, cover, and simmer for 10 to 15 minutes until the carrots and meat are tender.

Yield: 4 servings

Note: Top each serving with a sprinkle of fresh parsley, if desired.

Note: File Photo

1971 GENERAL MILLS PUMPKIN PUFF PANCAKES RECIPE

This is another recipe from the large collection of my late mother.  This little General Mills flyer was dated 1971.  Since it is Fall, the time of year traditionally thought of "Pumpkin Time," I thought this would be the appropriate time to share it.  Remember, however, that pumpkin is very healthy and should be part of your diet year-round!

 Click on the picture and it will enlarge so you can read it.

SPARKLING ORANGE ALMOND PUNCH

 

1 can (6-oz) frozen lemonade concentrate, thawed

2 cups cold water
1 bottle (1-oz) almond extract
2 (2-liter) bottles ginger ale, chilled
2 quarts orange sherbet, softened
1 orange, sliced thin, for garnish
Maraschino cherries, for garnish, optional

Combine lemonade concentrate, water, and almond extract in a pitcher or bowl.  Stir well then refrigerate until serving time.

Put scoops of the sherbet (using all) into a large punch bowl.  Add the chilled lemonade mixture to the punch bowl.  Slowly add the ginger ale; stir gently.

For a pretty presentation, float the orange slices and Maraschino cherries on top.

Yield: Approximately 6 1/2 quarts

file photo for reference

NESTLE'S LUCKY YOU MINT PIE

 

1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 tablespoon butter
• 1 prepared 9-inch (6 oz.) chocolate crumb crust
• 1 package (3.4 oz.) vanilla instant pudding and pie filling mix
• 1/3 cup water
• 1 teaspoon peppermint extract
• 3 to 4 drops green food coloring (optional)
• 1 container (8 oz.) frozen whipped topping, thawed, divided
• Additional NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, fresh mint sprigs (optional)
• MICROWAVE 1 cup morsels and 1/3 cup evaporated milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir until smooth. Stir in butter; pour into crust. Refrigerate for 20 minutes or until cool to the touch.
  
  MEANWHILE, BEAT remaining evaporated milk, pudding mix, water, peppermint extract and 3 drops food coloring in medium bowl until combined. Gently stir in 2 cups whipped topping andadditional drop of food coloring, if desired. Spoon over chocolate layer.
  
  REFRIGERATE for 2 hours or until set. Sprinkle with additional morsels. Spoon remaining whipped topping in center of pie. Garnish with fresh mint.
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GINGERED CHOCOLATE FUDGE

 

1 1/4 cups granulated sugar

1 can (5-oz) evaporated milk
2 tbsp butter
1/8 tsp salt
2 cups miniature marshmallows
2 tsp wasabi paste*
1 2/3 cups bittersweet chocolate chips**
1 tsp vanilla
3 tbsp minced crystalized ginger

Line a lightly greased 8-inch square pan with nonstick aluminum foil; set aside.

In a medium-size heavy-duty saucepan combine the sugar, evaporated milk, butter, and salt.  Cook the mixture over medium heat, stirring constantly, until boiling; boil 4 minutes, stirring constantly.  Remove pan from the heat.  Add the miniature marshmallows, wasabi paste - if using, chocolate chips, and vanilla.  Using a wooden spoon, beat by hand until melted and smooth.  Spread the fudge into the prepared pan.  Sprinkle the crystalized ginger over the top of the fudge and press down lightly into the fudge.  Refrigerate for 2 hours or until firm.  Cut into squares.

Yield: 1 1/2 lbs

*The Wasabi paste is optional but will lend an Asian influence to the fudge, if used.
**Best if you use 60% cacao chocolate

Note: This is a file photo

CHICKEN BREASTS WITH ORANGE PICANTE SAUCE

 

1 tbsp canola oil

4 skinless, boneless chicken breast halves
2 garlic cloves, minced
1/4 cup orange juice
1 tbsp brown sugar
3/4 cup picante sauce
3 cups cooked brown rice or long grain rice

Heat the canola oil in a nonstick skillet over medium-high heat; add the chicken and cook 10 minutes or until browned on both sides.  Remove chicken from skillet and keep warm.

Reduce the heat under skillet to medium, add the garlic and cook, stirring for about a minute.  Add the orange juice, brown sugar, and picante sauce. Heat mixture to a boil and return the chicken to the skillet.  Cook over low heat for 5 minutes.

Serve the chicken and sauce with the hot cooked rice.

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QUICK AND EASY RED, WHITE AND BLUE CHEESECAKE

There's always a good time to serve a patriotic dessert! 

NOTE:  This recipe goes together very quickly but does require chilling time.

1 Ready-Maid Graham Cracker Pie Crust
2 blocks (8-oz each) cream cheese, softened
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
1 tub (8-oz) frozen whipped topping, thawed, divided
Fresh strawberry halves
Fresh blueberries

In a large mixing bowl beat the cream cheese, sugar, and lemon juice on medium speed of electric mixer until well blended.  Gently stir in the lemon peel and 2 cups of the whipped topping.  Spoon mixture into the graham cracker crust.

Refrigerate cheesecake for at least 3 hours or until completely set.  Spoon the remaining whipped topping over the top and arrange the blueberries and strawberry halves to resemble the American Flag or decorate in another patriotic pattern.

Serves 6 to 8.

Note: File Photo

MAIN COURSE BUFFET SALAD

This recipe is from a booklet put out years ago by a local dairy. This is an easy salad to put together, but it does require chilling time.

1 1/2 cups apple cider
2 tbsp unflavored gelatine
1/4 cup cider or salad vinegar
1/4 tsp salt
2 cups cooked ham, minced
1 cup cooked chicken, chopped
3 pimiento peppers, chopped
1 medium dill pickle, chopped
1 pint cream, whipped

Combine gelatine and vinegar, let set 5 minutes.  Heat cider and stir in softened gelatine, stirring until getatine dissolves.  Cool until mixture is consistency of unbeaten egg white.  Add salt and balance of ingredients, including whipped cream.  Turn into large fancy, or individual molds.  Chill until firm. Serve with 1000 Island or French dressing. 10 portions.

HOMEMADE CREAM OF MUSHROOM SOUP II

6 tbsp butter

1 lb fresh mushrooms, chopped
1 medium yellow onion, chopped
2 tbsp cornstarch
4 cups beef bouillon
Dash of freshly ground black pepper
Pinch of nutmeg
1 1/2 cups cream

Melt butter in a large saucepan; add the onion and cook over medium heat until the onion is tranluscent, stirring to keep from burning.  Add the mushrooms and cook for 5 minutes, stirring occasionally.  Blend the cornstarch into the mixture until well coated.  Slowly stir in the bouillon while stirring constantly.  Add the cream and bring the mixture to a boil.  Reduce heat to simmer and cook for 5 minutes.  Stir in the pepper and nutmeg.

Yield: 4 to 6 servings.

This is a file photo.

HOT ORANGE TEA

1 regular tea bag

hot water

1 tsp orange juice

1 tsp honey
fresh orange slices, optional

Place tea bag into a mug or cup and pour boiling water into the cup. Allow tea to steep for 3 to 5 minutes. Remove the tea bag, pressing out the liquid. Stir the orange juice and honey into the tea. Garnish with an orange slice, if desired.

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CHILI-SPICED SWEET POTATO OVEN FRIES

 

2 large sweet potatoes

2 tbsp olive or canola oil
1 tsp chili powder (more or less to suit your taste)

Preheat oven to 425 degrees.
Spray a large baking sheet with nonstick cooking spray.

Scrub, rinse, and towel dry the sweet potatoes; cut lengthwise into 1/2-inch thick strips.  Toss with the olive or canola oil and sprinkle with the chili powder.

Spread the potato strips out on the prepared baking sheet and bake for 18 to 20 minutes at 425 degrees.  Turn about halfway through the baking process.

Note: File Photo

QUICK AND EASY CHICKEN QUESADILLAS

8 (10-inch) flour tortillas

1 cup cream cheese
1 can (10-oz) chunk chicken breast, drained and flaked
1 cup shredded Mexican-blend cheese
1/3 cup diced red bell pepper
1/2 cup finely chopped onion
Toppings such as sour cream, guacamole, and salsa
nonstick cooking spray

Preheat oven to 400 degrees.

Lightly spray both sides of each tortilla with nonstick cooking spray.

Spread each tortilla with 2 tablespoons of the cream cheese.

In a small bowl, combine chicken, shredded cheese, bell pepper, and onion.

Evenly divide the chicken mixture over each of 4 of the tortillas.  Top each with the remaining 4 tortillas.

Place the quesadillas onto a baking sheet.  Bake at 400 degrees for 12 minutes or until golden  brown, turning once halfway through heating.  Cut quesadillas into wedges and serve with the toppings.

Yield: 8 appetizer servings or 4 whole quesadilla servings.

Note: File Photo

BREAKFAST BURRITOS

1 lb bulk sausage

1 small onion, chopped
1/2 green bell pepper, diced
1 can (4-oz) mushroom stems and pieces, drained
8 flour tortillas, warmed
6 eggs, beaten
1 cup shredded cheddar cheese
your favorite salsa, optional

In a skillet, brown the sausage, stirring to crumble. Drain and discard all but 2 tablespoons of the drippings. Add the onion, bell pepper, and mushrooms; saute until tender.

In a separate skillet, scramble the eggs in a nonstick skillet that has been sprayed with nonstick cooking spray.

To assemble the burritos, place sausage mixture, eggs, and shredded cheese on each of the warmed tortillas. Fold the bottom of each tortilla up over the fillings and then roll up. Serve with salsa, if desired.

Note: File Photo

A COPYCAT RECIPE FOR CRACKER BARREL MEATLOAF

 

2 eggs

2/3 cup milk
25 Ritz crackers, crushed
1/2 cup chopped onion
4-oz shredded sharp cheddar cheese
1 tsp salt
1/4 tsp pepper
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 tsp mustard

Preheat oven to 350 degrees.

Beat eggs in a large mixing bowl; add the milk and crackers. Stir the onion and cheese into the mixture. Add the salt, pepper, and ground beef; mix together well. Shape into a loaf and place in baking pan.

Bake at 350 degrees for 45-60 minutes or until cooked through. After 30 minutes of baking, top the meatloaf with half of the following sauce:

In a small bowl, combine the ketchup, brown sugar, and mustard. Place half atop the meatloaf 30 minutes into baking time and bake an additional 10 minutes. Spread the remaining sauce over the top and return to oven to bake until cooked through, about 5 to 10 minutes.

File Photo

Note: I am not sure how close this comes to Cracker Barrel meatloaf as I have never had CB meatloaf. I was given this recipe and it sounds good.

OREO CHOCOLATE MILKSHAKE

 

3/4 cup milk

3 cups chocolate frozen yogurt
7 oreo cookies
3 additional cookies for garnish, if desired
Whipped cream for garnish


Place milk, yogurt and the 7 cookies in a blender and blend until mixture reaches your preferred consistency. May all a little more milk for a thinner shake or a little less for a thicker shake.

Divide equally into 3 glasses. Garnish with whipped cream and top with a cookie either whole or crumbled, if desired.

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VERY QUICK PEANUT BUTTER BLOSSOMS

1 pkg (20-oz) refrigerated peanut butter cookies

Granulated sugar
36 chocolate candy kisses

Preheat oven to 375 degrees. Shape the dough into 1-inch balls. Roll the balls in sugar. Place the balls about 2-inches apart on ungreased cookie sheets.

Bake cookies at 375 degrees for 10 to 12 minutes until golden brown. Remove from oven and immediately press one of the candy kisses into the center of each hot cookie. Remove the cookies to a wire rack to cool completely.

Yield: 36 cookies

TENDERLOIN STEAKS WITH PORTOBELLO MUSHROOM SAUCE

 

2 (1/4 lb each) beef tenderloin steaks

1 cup beef broth, divided
1 tsp flour
1 tsp Worcestershire sauce
1 tsp catsup
1 tsp steak sauce
1/2 tsp ground mustard
1/4 lb baby portobello mushrooms, sliced
dash of fresh ground black pepper
1/8 tsp salt, optional
1 tbsp chives, optional

Coat a large nonstick skillet with nonstick cooking spray. Over medium-high heat, brown the steaks on both sides. Remove from pan, keeping warm.

Reduce the heat under the skillet to medium and stir in 1/2 cup of the beef broth, loosening up the browned bits on the pan. Cook for 2 to 3 minutes until the liquid is reduced by half. Combine the flour and remaining 1/2 cup of beef broth whisking until smooth. Whisk into the skillet. Add the Worcestershire sauce, catsup, and steak sauce along with the ground mustard. Bring the sauce mixture to a boil.

Once sauce starts to boil, return the steaks to the skillet. Add the sliced mushrooms. Cook to to 6 minutes on each side until the steaks reach the doneness you prefer. Sprinkle with the pepper. Also sprinkle with salt and/or chives, if using.

Note: File Photo

MACARONI SHELL & CHICKEN SALAD

 

4 cups uncooked medium-size shell macaroni

3 cups cooked chicken, julienned
1 cup sliced celery
1 cup sliced radishes
1 small green bell pepper, diced
1/4 cup minced onion
1/2 cup blue cheese salad dressing
1/2 cup sour cream
1 tsp tarragon
1 tsp seasoned salt
1/4 tsp freshly ground black pepper

Prepare shell macaroni according to the package directions; drain. 

In a large bowl combine the macaroni, chicken, celery, radishes, bell pepper, and onion.

In a small bowl combine the salad dressing, sour cream, tarragon, seasoned salt, and pepper to blend well.  Stir dressing into the salad mixture tossing to coat well.  Cover and chill before serving.

Yield: 6 to 8 servings.

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FETTUCCINE ALFREDO

8-oz pkg fettuccine

1/2 cup grated Parmesan cheese
1/3 cup light cream or whipping cream, room temperature
3 tbsp butter, cut up and at room temperature
Fresh ground black pepper

Cook fettuccine according to the package directions. Drain immediately and return to the pot. To the fettuccine, add the Parmesan cheese, cream, and butter. Toss gently until the pasta is well coated. Transfer to a warm serving dish and sprinkle the pepper over the top.

Serves 4

Note: File Photo

ORANGE PANCAKES with CITRUS SAUCE

2 cups biscuit mix (ie Bisquick)

1 cup orange juice

2 eggs

In a medium bowl, stir together the biscuit mix, orange juice, and eggs. Do not beat pancake batter. Using a hot griddle (or heavy skillet), pour pancake mix on the griddle, about 3 to 4 tablespoonfuls per pancake. Cook over medium heat for about 2 minutes per side. The top should start to be bubbly before you turn the first time. Keep warm until serving. Serve with the Citrus Sauce below.

1/4 cup sugar
1 tbsp cornstarch
1 1/4 cups orange juice
2 tbsp butter
1 can (8-oz) pineapple tidbits, drained]
1 medium banana, sliced and dipped in the pineapple juice

In a small saucepan, combine the sugar and cornstarch. Stir in the orange juice. Cook and stir over medium heat until thick and bubbly. Cook and stir for 2 more minutes. Remove from the heat. Stir in butter and pineapple. Stir in banana while sauce is warm. Serve over pancakes.

Note: File Photo

CRANBERRY SALAD WITH MAYONNAISE CREAM

This recipe goes together quickly but it does require chilling time so remember that when making.

This is a recipe that was served many years ago at a sorority meeting in my hometown when I was a kid.  It was so popular the recipe was printed in the newspaper so the lady who made it (Mrs. West) could share it with everyone.

1 cup raw cranberries, ground
1 cup sugar
1 pkg lemon gelatin
1 cup hot water
1 cup crushed pineapple, drain and save syrup
1 cup pineapple syrup
1/2 cup English walnut pieces
1 cup chopped celery

Combine ground cranberries and sugar.  Dissolve gelatin in hot water; add the syrup.  Chill until partially set.  Add the cranberry mixture, pineapple, walnuts, and celery.  Pour into an oiled 9-inch square pan or dish.  Chill until firm.  Cut in squares.  Serve on crisp lettuce leaves or curly endive.  Pass the mayonnaise cream - recipe below.

Mayonnaise Cream
With rotary or electric beater, whip 1 cup marshmallow creme,1 tablespoon of lemon juice, and 1 tablespoon orange juice until blended.  Stir in 1/4 cup mayonnaise.  Chill before serving.

file photo of fresh cranberries

CRANBERRY ORANGE SCONES

 

2 cups all-purpose flour

10 tsp sugar, divided
1 tbsp grated orange peel
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup fresh-squeezed orange juice
1/4 cup cream
1 large egg
1 tbsp milk

In a large bowl, combine the flour, 7 teaspoons of the sugar, orange peel, baking powder, salt, and baking soda. Cut in the butter until the mixture resembles coarse crumbs; set aside.

In a small bowl, combine cranberries, orange juice, cream and egg. Add to the flour mixture and stir until it forms a soft dough. Turn out on a flat, floured surface and knead 6 to 8 times. Pot dough into an 8-inch circle; cut into 10 wedges. Separate the wedges and place on an ungreased baking sheet. Brush with the milk and sprinkle with the remaining 3 teaspoons of sugar.

Bake scones at 400 degrees for 12-15 minutes or until lightly browned. Make the following glaze:

Glaze:
1/2 cup powdered sugar
1 tbsp orange juice

Combine until smooth and drizzle over the scones. (Glaze may be omitted, if desired.)

Orange Butter:
1/2 cup butter, softened
2 to 3 tbsp orange marmalade

Combine ingredients and serve with the warm scones.

Note: File Photo

Note: This is my version of a recipe I got many years ago from a TOH magazine.

GINGER LIME CARROTS

1 lb carrots, sliced 1/2-inch thick

1 tbsp water
1 tbsp lime juice
1 tbsp butter
1 tbsp honey
1 tsp grated lime peel
1/4 tsp ground ginger or 1 tsp grated fresh ginger
Lime slices for garnish, optional

Combine the carrots and water in a 1 1/2-quart microwave-safe bowl. Cover and cook on high power 7 to 8 minutes until crisp tender. Allow to stand for 5 minutes.

Meanwhile, in a small bowl, combine lime juice, butter, honey, lime peel and ginger; cover and microwave on high 1 minute. Drain the carrots and stir in the sauce mixture. Garnish with the lime slices, if using.

Yield: 4 servings

Note: I got this recipe from a TOH magazine many years ago.

QUICK AND EASY DINNER ROLLS

 2 - 2 1/4 cups self-rising flour

1/4 cup + 2 tbsp mayonnaise
1 cup low-fat buttermilk
nonstick cooking spray

Preheat oven to 375 degrees.

In a mixing bowl combine the flour, mayonnaise, and buttermilk. Stir ingredients together just until moistened.

Spray 12 muffin cups with the nonstick cooking oil spray. Spoon the batter evenly into the muffin cups and bake at 375 degrees for 12 to 15 minutes or until lightly browned.

Note: File Photo