Last Spring I purchased a bag of General Mills Recipes Cards from the early 70's. There must have been 1000 cards. It was not an easy task choosing recipes to post on the Blog, but I have the following favorites that I decided to post today.
Some of the directions needed to be adapted since kitchen gadgets, appliances and some instructions have changed since the 70's.
Corn Muffins:
1 C Yellow Cornmeal
1 C Flour
2 TBS Sugar
4 tsp Baking Powder
1/2 tsp Salt
1 C Milk
1/4 C Shortening
Heat oven to 425 degrees.
Grease the bottom of 12 medium muffin cups.
Blend all ingredients about 20 seconds.
Beat 1 minute.
Fill Muffin Cups2/3 full.
Bake 15 minutes.
Immediately remove from pan.
12 Muffins.
Enjoy!
Peace in the Kitchen!
Creamy Coleslaw
1 small Green Cabbage, cut into 1 inch pieces.
1/2 Green Pepper, cut up.
1/2 C Mayonnaise
1/4 C Sour Cream
2 tsp Lemon Juice
1/2 tsp Salt
1/4 tsp Dry Mustard
A Dash of Pepper.
Add enough of the vegetables to fill a Food Processor, pulse just long to roughly chop them. (about 3 - 4 seconds)
Repeat with remaining vegetables.
Mix Mayonnaise, Sour Cream, Lemon Juice Salt, Mustard and Pepper.
Pour over the chopped Cabbage . Stir to mix well.
Enjoy!
Peace in the Kitchen!
Chuck Wagon Beans:
This is not a vegetarian recipe. I have ingredients to make a vegetarian version! I use Vegetarian Bacon, Vegetarian Beef Bouillon and Vegetarian Meatless Ground by Yves.
"Covered wagon kitchens, complete with pantries and tailgates, once brought meals to cowboys driving cattle north from the Texas range to the new Kansas railroads.
Menu: Coffee, Steak, Stew, and Beans, Beans, Beans!"
1/2 lb. bacon slices
3 lbs. ground beef
3 C finely chopped onions
1 C finely chopped celery
2 beef bouillon cubes
2/3 C boiling water
1 1/2 cloves of garlic, minced.
1 1/2 C ketchup
3 TBS yellow mustard
1 1/2 tsp salt
1/2 tsp pepper
2 cans (29 oz each) molasses-style baked beans.
Heat oven to 375 degrees.
In a Dutch Oven, fry bacon until crisp, set aside.
Drain the fat.
In the same pot, cook and stir the ground beef, onion and celery until the meat is browned and the onion is tender.
Dissolve the bouillon cubes in the boiling water.
Stir bouillon and remaining ingredients into the meat.
Cover and bake 1 hour and 15 minutes.
Crumble bacon over the beans.
Enjoy!
Peace in the Kitchen!
Spinach Gourmet:
2 - (10 oz.) packages of chopped frozen spinach, thawed.
2 - (4.5 oz.) cans of button mushrooms, drained.
2 tsp dried minced onion.
1 clove of garlic, minced.
1 tsp salt
1/8 tsp pepper
2/3 C sour cream
2 TBS milk
2 TBS butter, softened.
In a 1 quart casserole dish, mix spinach and remaining ingredients.
Cover and bake 1 hour.
Enjoy!
Peace in the Kitchen!
"Syrup from American maple trees flavors this traditional apple dessert. It has gone on many a Fourth of July picnic and begun many a day at the breakfast table."
Apple Pan Dowdy:
1 (20 oz.) can of Apple Slices, drained.
1/2 C Brown Sugar
3 TBS Butter, melted.
6 TBS Maple Syrup
Heat oven to 425 degrees.
Prepare pastry crust for an 8" two crust pie.
Stir together apple slices and brown sugar.
Turn into the pastry lined pie pan.
Top with butter and 3 TBS of the Maple Syrup.
Cover it with a top crust with slits cut into it and flute the edges.
Bake for 15 minutes.
Remove from oven.
Make criss-cross cuts about 1" apart through the top crust and filling.
Drizzle with remaining maple syrup on top.
Cover the edges of the crust with a 2" - 3" strip of foil. to prevent excessive browning.
Bake for an additional 25 minutes.
Serve warm and if you wish, pour on additional syrup.
Enjoy!
Peace in the Kitchen!
Deluxe Pecan Pie:
Prepare dough for a single crust 9" pie. Incorporate the chopped nuts into the dough. Roll out and fit into a 9" Pie Pan.
2 TBS Chopped Pecans
3 Eggs
1 C Granulated Sugar
1/2 tsp Salt
2 TBS Butter, melted
1/2 C Dark Corn Syrup
1/2 C Heavy Cream
1 tsp Vanilla
1/4 C Brandy
1 C Pecan Halves
Heat oven to 375 degrees
In a small mixer bowl, beat eggs, sugar, salt, butter, syrup and cream.
Stir in vanilla, brandy and pecans.
Pour into the crust.
Bake 40 - 50 minutes or until filling is set and pastry is golden brown.
Cool completely.
Enjoy!
Peace in the Kitchen!
Christmas Salad:
1- (8 3/4oz.) can of Fruit Cocktail, drained.
2 Bananas, sliced.
1 small Apple, unpeeled and diced.
1/2 C Seedless Green Grapes
5 Maraschino Cherries, cut in half.
1/4 C Miniature Marshmallows
1/2 C Heavy Cream, whipped.
In a large bowl, combine fruit cocktail, bananas, apple, grapes, cherries and marshmallows.
Fold in Whipped Cream.
Cover and refrigerate for at least 30 minutes.
Enjoy!
Peace in the Kitchen!
Apricot Pecan Bread:
2 1/2 C Flour
1 C Granulated Sugar
3 1/2 tsp Baking Powder
1 tsp Salt
1 TBS plus 1 tsp Grated Orange Peel
3 TBS Vegetable Oil
1/2 C Milk
3/4 C Orange Juice
1 Egg
1 C finely chopped Pecans
1 C finely chopped Dried Apricots
Heat oven to 350 degrees.
Grease and Flour a 9"X5"X3 Loaf Pan.
Measure all ingredients into a large mixing bowl, beat on medium speed 1 minute.
Pour into the pan.
Bake for 55 - 60 minutes or until a toothpick in the center comes out clean.
Remove from the pan and allow to cool completely before slicing.
Quick Coconut Bars:
3 TBS Butter
2 C of any White Cake Mix
1 1/2 C Miniature Marshmallows
1 C Semisweet Chocolate Chips
1/2 C Flaked Coconut
1 C Chopped Pecans
1 (14oz,) can of Sweetened Condensed Milk
In the oven at 350 degrees:
Melt butter in a 9" X 13" Casserole Pan.
Tilt the pan to coat the bottom.
Sprinkle the dry Cake Mix over the Butter.
In the order listed, sprinkle evenly over the dry mix:
Sprinkle Marshmallows
Chocolate Chips
Coconut
Pecans
Pour Milk evenly over the top.
Bake for 30 minutes
or until golden brown.
Run a knife around the edges to loosen.
Cool completely.
Cut into squares.
Enjoy!
Peace in the Kitchen!
Pumpkin Bread:
2/3 C Shortening
2 2/3 C Granulated Sugar
4 Eggs
1 (16oz.) can pf Pure Pumpkin
2/3 C Water
3 1/3 C Flour
2 tsp Baking Soda
1 1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Cinnamon
1 tsp Ground Cloves
2/3 C Chopped Pecans
2/3 C Raisins
Grease and Flour 2 - 9"X 5"X 3" Loaf Pans.
Mix Shortening and Sugar together.
Stir in Eggs, Pumpkin and Water.
Blend in Flour, Soda, Salt, Baking Powder, Cinnamon, Clove.
Stir in Nuts and Raisins.
Pour into Pans.
Bake for 1 hour and 10 minutes or until a toothpick in the center comes out clean.
Allow to cool completely.
Serve with Cream Cheese or Apple Butter.
Enjoy!
Peace in the Kitchen!
Creamy Baked Rice Pudding with a Meringue Topping:
1/2 C Uncooked White Rice
1 C Water
1/2 C Granulated Sugar
1 TBS Cornstarch
A Dash of Salt
2 Eggs, separated
2 1/2 C Whole Milk
1 TBS Lemon Juice
1/2 C Dark Raisins
1/4 C Sugar (for the Meringue)
In a saucepan on medium heat:
Rice
Water
Stir together.
Heat to boiling. stirring occasionally.
Reduce heat to low, cover and simmer for 15 minutes without removing the cover or stirring.
All of the water should be absorbed at the end.
Heat the oven to 350 degrees.
In a mixing bowl:
1/2 C Sugar
Cornstarch
Salt
Whisk well.
Beat Yolks in a small bowl.
Add Yolks and Milk to the Sugar mixture.
Beat with an electric hand mixer.
Stir in the Rice, Lemon Juice and Raisins.
Pour into a greased 1 1/2 quart Casserole Dish.
Place the dish in a roasting pan and fill with water half way up the Casserole Dish.
Bake for 1 1/2 hours, stirring occasionally.
Remove the the entire Roasting Pan with the Casserole Dish from the oven and set aside.
Increase oven temperature to 400 degrees.
Beat the Egg Whites until foamy.
Add the 1/4 C of Sugar, 1 TBS at a time and continue beating until stiff and glossy.
Drop by the spoonful onto the Rice Pudding.
Return to the oven to bake for an additional 8 - 10 minutes. The Meringue should be golden brown.
Serve immediately.
Enjoy!
Peace in the Kitchen!
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