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.

file photo

 

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

file photo

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