Bean Casserole

1 lb lean ground beef (or turkey or chicken)

1/2 cup chopped onion

1/3 cup brown sugar

1 tsp dry mustard

1 can pork & beans, undrained

1 can kidney beans, drained and rinsed

1 can navy beans, undrained

1 can green lima beans, drained

1/2 lb chopped bacon

1 tsp salt, optional

1/2 cup catsup

2 tsp cider vinegar

Brown the beef, bacon and onion, drain well. Add all the remaining ingredients, except beans, to the meat mixture and mix well. Add beans and mix lightly to combine.

Spray a large casserole dish or pan with nonstick cooking spray. Pour mixture into the pan and bake, uncovered, at 350 degrees for 40 minutes.

file photo for reference, not this recipe

PINA COLADA FLIP

46-ounces pineapple juice

16-oz cream of coconut
28-ounces club soda
1-quart vanilla ice cream

Combine the first three ingredients in a punch bowl. Place scoops of ice cream into the punch. Stir to blend and serve.

MEXICAN FUDGE

1 lb Monterey Jack Cheese with Jalapeno pepper

1 lb Cheddar cheesed

1 can (13-oz) evaporated milk

2 eggs

3 tbsp all-purpose flour

Grate cheeses and place in the bottom of a greased 9X13-inch pan, 

Beat the milk, eggs, and flour together; pour over the cheeses. 

Bake at 350 degrees for 40 minutes.

Cut into squares, triangles or diamonds to serve. Good served hot or cold.

CORN CAKE NUGGETS

2 cups cream-style corn

2 boxes Jiffy corn muffin mix
1 stack saltine crackers, crushed
1 large egg
Oil for frying

In a bowl, combine all ingredients.

Heat oil in a large, deep skillet or pan and drop corn mixture by tablespoonfuls into the hot oil. Cook until browned on all sides.

 Note: File Photo

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.

file photo

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.

file photo

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.)