1950s SUPPER CORN CHOWDER

This recipe is from my collection of vintage recipes. This one is from the early 1950s but is as good today as it was then. And it takes less than a half hour to prepare from start to finish. Even the housewives of the earlier days needed quick and easy recipes for the days when they did the laundry on the old wringer washing machines and then hang it outside to dry, canning days, gardening days, etc.

3 slices bacon
1 medium onion, chopped
2 cups milk
1 pint cooked or canned whole kernel corn
1 1/2 cups chopped or diced cooked potatoes
1 can undiluted cream of mushroom soup
1/2 tsp dried thyme, optional
dash of pepper

In a large heavy saucepan, cook the bacon until crisp. Remove bacon leaving a tablespoon of the drippings. Drain the bacon well and crumble; set aside. Cook the onion in the saucepan in the reserved drippings until tender. Stir in the milk, corn, potatoes, mushroom soup, thyme - if using, and pepper. Bring mixture to a boil then reduce the heat and simmer for 2 or 3 minutes, uncovered. Ladle into serving bowls and sprinkle with the crumbled bacon. Add thinly sliced green onions or chives as additional garnish, if desired.

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BLUEBERRY NUT MUFFINS

1 cup all-purpose flour*
1/2 cup white whole-wheat flour*
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
1/2 cup light corn syrup
1/2 cup low-fat milk
1/4 cup canola oil
1 tsp grated orange peel
1 cup blueberries**
1/2 cup coarsley chopped walnuts or pecans

Preheat oven to 400 degrees.
Spray 12 muffin cups with nonstick cooking spray; set aside.

In a medium bowl combine the flours, sugar, baking powder, and salt.

In a large bowl blend the eggs with the corn syrup, milk, canola oil, and orange peel. Stir in the flour mixture just until moistened. Fold in the blueberries and the nuts. Divide batter evenly among the 12 muffin cups. Bake at 400 degrees for 18 to 20 minutes or until lightly browned and firm to the touch. Allow to cool in the pan for 5 minutes. Remove from pan and allow to cool completely on a wire rack.

*Or use 1 1/2 cups all-purpose flour if desired.
**Cranberries also work well in this recipe.

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AUTUMN APPLE CAKE

5-7 apples
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter

Preheat oven to 350°F

Fill your 9×12 pan 1/2 full with apples which you’ve peeled, cored and sliced thin.
Sprinkle the apples with dry cake mix.
Combine sugar and cinnamon and sprinkle over the cake mix.
Melt butter and drizzle over.
Bake for 30 minutes or until golden brown.

Note: This recipe is from Susan Recipes.

TOMATO SPAGHETTI TOSS

 

1 lb spaghetti, cooked according to package directions and drained

6 tbsp butter, soften
3 medium tomatoes, peeled & chopped
1/4 sliced green onion (or according to taste) 

2 tsp chopped basil leaves
1 tsp salt
1/2 tsp pepper
1/2 cup grated Parmesan cheese

Toss the hot spaghetti with the other ingredients and serve immediately.

Yield: 6 to 8 servings

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MAPLE & PUMPKIN SPICE POPCORN

2 tbsp brown sugar

2 tbsp maple syrup
1 1/2 tsp pumpkin spice mix
1 tbsp butter
1/2 cup chopped pecans or almonds, optional
5 cups freshly popped popcorn in a glass heatproof bowl

In a small saucepan combine the brown sugar, maple syrup, and pumpkin pie spice. Cook the mixture over medium heat, stirring constantly, for about 3 minutes or until the sugar is dissolved and the mixture is bubbly. Stir in the butter until it is melted into the hot mixture. Remove from the heat and add nuts, if using. Pour the hot mixture over the popcorn and stir with a wooden spoon or silicone spatula until all the corn is coated. Allow to coat before serving. Serve once cooled or store in an airtight container.

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MOM'S YUMMY ENCHILADAS

1 1/4 lb lean ground beef

1 can mild chili beans
1 dozen flour tortillas
1 medium onion, chopped
3/4 lb grated cheddar cheese, divided
1 can enchilada sauce, your "heat" preference as desired

Brown ground beef in a large skillet over medium heat. Pour into a colander and drain well. Rinse with hot water to remove fat. Return beef to skillet and add chili beans. Heat to simmer and cook 5-10 minutes. Divide the meat/bean mixture evenly among the 12 tortillas centering mixture in the center of the tortillas. Divide the onion evenly among the tortillas adding atop the meat/bean mixture. Top with approximately 1 tablespoon of the cheese per tortilla. Roll tortilla tightly around mixture and hold together with a toothpick. Place close together in a baking dish. Spoon the enchilada sauce over the tortillas, covering each. Sprinkle the remaining cheese over the top of the sauce. Add lid to casserole dish or cover with foil if lid is not available. Bake in a 350 degree oven for 15-20 minutes until bubbly and cheese is melted. Remove from oven and place on individual plates or a serving platter. Garnish with shredded lettuce and diced tomatoes. Serve with sour cream, guacamole and salsa, if desired.

This recipe is suitable for diabetics as it has protein in the meat, beans and cheese to counteract the carbs.

Note: Be Sure To Remove Toothpicks Before Serving!! Choking On A Hidden Toothpick Can Be Deadly. Never let it be said your cooking killed someone!

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ZUCCHINI TRIANGLES

4 large eggs

1/2 cup olive or canola oil
1 cup buttermilk biscuit mix
3/4 tsp salt
1/2 tsp thyme
dash of cayenne pepper
1 lb zucchini of medium size, cut into half moon slices
2 carrots, peeled and shredded
1 small onion, chopped fine
1/2 cup shredded Italian blend cheese

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

In a large mixing bowl whisk together the eggs and oil. Whisk in the biscuit mix, salt, thyme, and cayenne pepper. Stir in the zucchini, carrot, onion, and cheese. Spread into the prepared baking pan.

Bake at 350 degrees for 25 minutes or until set. Let stand for 10 minutes then cut into 24 squares. Cut each square diagonally to make the triangles. Delicious served warm or at room temperature.

Yield: 48 triangles
Per triangle: Approximately 46 calories, 3 g (1g sat) fat, 1 g protein, 2 g carbohydrates, 0 g fiber

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QUICK AND EASY FRUITY BURST PIE

This pie recipe goes together in minutes but does need 2 to 3 hours chilling time.

1 Graham cracker pie shell
1/2 cup lemon juice
1 can (14-oz) sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 carton (8-oz size) frozen whipped topping, thawed
1 cup drained crushed pineapple
1/2 cup chopped pecans
1/2 cup chopped maraschino cherries

In a medium mixing bowl, combine the lemon juice, milk, and vanilla extract mixing well until blended. Fold in the whipped topping, then the crushed pineapple, the pecans and lastly the cherries.

Spoon the mixture into Graham cracker shell. Freeze the pie for 2 to 3 hours until firm. Let stand at room temperature around 15 minutes before cutting to serve.

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OATMEAL CARAMEL CHEWY BAR COOKIES

1 3/4 cup quick cook oats

1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
3/4 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, melted
1 pkg (12-oz) semi-sweet chocolate chips
1 cup chopped pecans
1 cup caramel ice cream topping

Preheat oven to 350 degrees.
Spray the bottom of a 9 x 13-inch baking pan; set aside.

Combine the oats, 1 cup of the all-purpose flour, the whole-wheat flour, sugar, baking soda, and salt in a large bowl. Stir in butter; mix well. Reserve 1 cup of the mixture and press the remaining mixture onto the bottom of the prepared pan. Bake at 350 degrees for 12 to 15 minutes until golden brown.

Remove the crust from the oven and sprinkle the chocolate chips and pecans over the crust.

In a small bowl, mix the caramel topping with the remaining all-purpose flour. Drizzle the mixture over the nuts and chocolate chips to within 1/4-inch of the edge of the pan. Sprinkle the reserved cup of the oat mixture overall.

Bake for another 18 to 22 minutes until golden brown. Cool in the pan on a wire rack. Cut into 30 bars.
 

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CRUNCHY BAKED CHICKEN BREASTS

4 skinless boneless chicken breast halves

2 cup corn flakes

3/4 tsp poultry seasoning

1/2 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

1/4 cup fat-free milk

2 tbsp olive oil

Preheat oven to 400 degrees.

Spray an 8-inch square baking pan with nonstick olive or canola oil spray; set aside.

Place cornflakes in a gallon-size zip-top baggie and crush with a rolling pin. Add the poultry seasoning, paprika,salt and pepper to the cornflakes and shake well to distribute the spices throughout; set aside.

Pour milk into a shallow dish; dip chicken in the milk then place in the baggie. Shake until coated; remove from baggie and place in the prepared pan. Drizzle the olive oil over the chicken and bake at 400 degrees for 20 minutes or until juices run clear.

Yield: 4 servings

 

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