Here's a vintage recipe from a Church Recipe Book in Kansas.
1 - 9x13 pan
Crust:
1/4 C Shortening ( Crisco)
1/4 tsp Salt
1/2 C Packed Brown Sugar
1 C Flour
Cream together salt, shortening and brown sugar.
Cut this mixture into the flour with a pastry knife or 2 forks
Press this crust into the bottom of the pan
Bake at 350 degrees for 15 minutes
Top Layer:
1 C Packed Brown Sugar
2 Eggs, well beaten
1 tsp Vanilla
1/4 tsp Salt
1 C Rice Krispies
1 C Chopped Pecans
1 C Coconut
Add Sugar to Eggs and beat until fluffy
Fold in remaining ingredients
Spoon evenly over the Crust and continue baking for 35 minutes more.
Cut while warm
Cool to serve
Enjoy!
Peace in the Kitchen!
Friday, March 8, 2013
Thursday, March 7, 2013
I've been away...........
I've been away from here for a week.
We had a death in the family and it will take
some time to get back to posting on the blog.
I hope everyone will continue to read it and
search recipes.
Send comments, ask questions and I will be back soon.
Enjoy
Peace in the Kitchen!
We had a death in the family and it will take
some time to get back to posting on the blog.
I hope everyone will continue to read it and
search recipes.
Send comments, ask questions and I will be back soon.
Enjoy
Peace in the Kitchen!
Thursday, February 28, 2013
Cabbage Slaw
Cabbage Slaw:
This is my favorite Slaw.
I've been making it for 10 years.
I make it often.
It's fairly simple and the end result is tasty.
1 Head of Cabbage,shredded
1 Onion, diced
Mixed together
3/4 C Sugar
I use an 80 oz. Pickle Jar or a Crock to make this in.
Place the shredded Cabbage and Onion in a Jar or a Crock.
Sprinkle the Sugar over the Cabbage
Heat: In a Saucepan
1 C White Vinegar
3/4 C Vegetable Oil
2 tsp Sugar
1 tsp Dry Mustard
1 tsp Celery Salt
Pour this mixture over the Cabbage.
Do not stir it.
Cover it with a top or a plate and leave it stand at room temperature overnight.
I often double this recipe because we love it!
Store refrigerated
Enjoy!
Peace in the Kitchen!
This is my favorite Slaw.
I've been making it for 10 years.
I make it often.
It's fairly simple and the end result is tasty.
1 Head of Cabbage,shredded
1 Onion, diced
Mixed together
3/4 C Sugar
I use an 80 oz. Pickle Jar or a Crock to make this in.
Place the shredded Cabbage and Onion in a Jar or a Crock.
Sprinkle the Sugar over the Cabbage
Heat: In a Saucepan
1 C White Vinegar
3/4 C Vegetable Oil
2 tsp Sugar
1 tsp Dry Mustard
1 tsp Celery Salt
Pour this mixture over the Cabbage.
Do not stir it.
Cover it with a top or a plate and leave it stand at room temperature overnight.
I often double this recipe because we love it!
Store refrigerated
Enjoy!
Peace in the Kitchen!
Tamale Bites
Another Best of the Best Recipe from my book
This is a great Hors d'oeuvre
It's from Christmas 1977
It's an original recipe
I created this before I became vegetarian and made them for Christmas many years.
So, this is one of the few non vegetarian recipes that I've posted. However, over the years with all of the incredible Vegetarian Products on the market, I can reproduce a Vegetarian version of this recipe.
They are delicious.
This is a great Hors d'oeuvre
It's from Christmas 1977
It's an original recipe
I created this before I became vegetarian and made them for Christmas many years.
So, this is one of the few non vegetarian recipes that I've posted. However, over the years with all of the incredible Vegetarian Products on the market, I can reproduce a Vegetarian version of this recipe.
They are delicious.
I've also discovered Vegetarian Meatballs, bake them according to package directions or as directed below. I heat the Tomato Sauce and Enchilada Sauce in a small Crock Pot. I add the Baked Meatballs and keep the temperature on Low to serve them.
1 1/2 lbs. Ground Beef
2 C prepared Cornbread Crumbs
1 (8oz.) can Tomato Sauce
1 (16oz.) can Mild Enchilada Sauce
1 tsp Salt
2 C Shredded Cheddar Cheese
In a bowl, combine:
Cornbread crumbs
1/2 of the Enchilada Sauce
Salt
Add Ground Beef and mix by hand
Measure by the TBS and form into meatballs
These may be made ahead of time and refrigerated until ready to bake
Bake on a cookie sheet at 350 degrees for 30 minutes
Combine Tomato Sauce and remaining Enchilada Sauce in a saucepan and heat
Place the meatballs in a Fondue Pot ( this sure gives away the date) or a Chafing Dish.
Pour the Sauce over the meatballs
Sprinkle the Cheese on top and serve
Makes about 55 meatballs
Enjoy!
Peace in the Kitchen!
Vegetarian Meatless Ground |
1 1/2 lbs. Ground Beef
2 C prepared Cornbread Crumbs
1 (8oz.) can Tomato Sauce
1 (16oz.) can Mild Enchilada Sauce
1 tsp Salt
2 C Shredded Cheddar Cheese
In a bowl, combine:
Cornbread crumbs
1/2 of the Enchilada Sauce
Salt
Add Ground Beef and mix by hand
Measure by the TBS and form into meatballs
These may be made ahead of time and refrigerated until ready to bake
Bake on a cookie sheet at 350 degrees for 30 minutes
Combine Tomato Sauce and remaining Enchilada Sauce in a saucepan and heat
Place the meatballs in a Fondue Pot ( this sure gives away the date) or a Chafing Dish.
Pour the Sauce over the meatballs
Sprinkle the Cheese on top and serve
Makes about 55 meatballs
Enjoy!
Peace in the Kitchen!
Lime and Melon Chutney
Another Best of the Best Recipes from 1980
This is a Chutney that is served with Crackers and Cream Cheese.
It may seem a bit decadent, but worth the work. This recipe will impress your guests!
1 1/2 C Plain Vinegar
1 1/2 C Sugar
2 - 3 TBS Coarsely Chopped Fresh Ginger
2 Cloves of Garlic, minced
2 tsp Mustard Seed
1 1/2 tsp Salt
1/8 - 1/4 tsp Crushed Red Pepper Flakes
8 C Cubed Cantaloupe
1 1/2 C Golden Raisins
1/2 C Fresh Lime Juice
1/2 C Chopped Walnuts
1 TBS Grated Lime Zest
In a Dutch Oven, Combine:
Vinegar
Sugar
Ginger
Garlic
Mustard Seed
Salt
Crushed Red Pepper Flakes
Boil generously for 5 minutes
Add:
Cantaloupe
Raisins
Lime Juice
Return to a boil
Boil gently over medium-low heat stirring often for about 1 hour, until the mixture is the consistency of a Jam
Remove from heat
Fold in Walnuts and Lime Zest
Ladle into Hot Canning Jars to within 1/4"
Run a knife between the Chutney and the jar to release air
Wipe the edges clean and put the tops on
Process in a hot water bath for 10 minutes
Remove from the bath and cool completely
Yield about 6 half pint jars
Serve with Crackers and Cream Cheese
Enjoy!
Peace in the Kitchen!
This is a Chutney that is served with Crackers and Cream Cheese.
It may seem a bit decadent, but worth the work. This recipe will impress your guests!
1 1/2 C Plain Vinegar
1 1/2 C Sugar
2 - 3 TBS Coarsely Chopped Fresh Ginger
2 Cloves of Garlic, minced
2 tsp Mustard Seed
1 1/2 tsp Salt
1/8 - 1/4 tsp Crushed Red Pepper Flakes
8 C Cubed Cantaloupe
1 1/2 C Golden Raisins
1/2 C Fresh Lime Juice
1/2 C Chopped Walnuts
1 TBS Grated Lime Zest
In a Dutch Oven, Combine:
Vinegar
Sugar
Ginger
Garlic
Mustard Seed
Salt
Crushed Red Pepper Flakes
Boil generously for 5 minutes
Add:
Cantaloupe
Raisins
Lime Juice
Return to a boil
Boil gently over medium-low heat stirring often for about 1 hour, until the mixture is the consistency of a Jam
Remove from heat
Fold in Walnuts and Lime Zest
Ladle into Hot Canning Jars to within 1/4"
Run a knife between the Chutney and the jar to release air
Wipe the edges clean and put the tops on
Process in a hot water bath for 10 minutes
Remove from the bath and cool completely
Yield about 6 half pint jars
Serve with Crackers and Cream Cheese
Enjoy!
Peace in the Kitchen!
Hotel Bristol's Soupe de Courge a la Créme
Hotel Bristol's Soupe de Courge a la Creme:
1976, from my Best of the Best Recipes
I've made this Soup many times. I used to prepare it for Thanksgiving
It's a Cream of Pumpkin Soup (Made, Baked and Served in the Pumpkin) The juice of the Pumpkin, as it bakes, adds a great flavor to the soup. This is made with your typical Halloween Pumpkin and not a
Sugar Pumpkin.
Hotel Bristol's Soupe de Courge a la Créme.
1- ( 7 - 8 lb.) Pumpkin ( Cut a Circle around the top and keep the Stem on)
4 Cups of Croutons
1 1/4 C Grated Swiss or Emmenthal Cheese
4 C Half and Half
Salt
Fresh Ground Pepper
Ground Nutmeg, a good pinch
As mentioned above, cut off the Top of the Pumpkin and reserve it for an attractive Cover when serving this Soup.
Scrape out the Pumpkin using a large heavy spoon, remove the seeds, maintaining all of the meat of the Pumpkin
Fill the Shell of the Pumpkin 3/4 full with alternating layers of Croutons and Cheese
Season the Half and Half with Salt, Pepper and Nutmeg
Pour the Mixture into the Pumpkin
Replace the top of the Pumpkin
Place it in a Roasting Pan
Bake in a pre-heated 350 degree Oven for 2 hours.
Stir occasionally
Carefully remove it from the oven to a serving platter, serve it from the Pumpkin, at the table
Ladle into Soup Plates
Enjoy!
Peace in the Kitchen!
Tex - Mex Tomato Soup
This Soup is so easy and very tasty!
2 (10 oz.) cans of Tomato Soup
2 Soup Cans of Milk
1 Jar (16oz.) Pace Chunky Picante Sauce
Combine all and heat!
That's all........
I can't believe I even posted this on the blog. It seems too simple, but we love it!
Garnish with crushed Tortilla Chips
Enjoy!
Peace in the Kitchen!
2 (10 oz.) cans of Tomato Soup
2 Soup Cans of Milk
1 Jar (16oz.) Pace Chunky Picante Sauce
Combine all and heat!
That's all........
I can't believe I even posted this on the blog. It seems too simple, but we love it!
Garnish with crushed Tortilla Chips
Enjoy!
Peace in the Kitchen!
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