Recipes from the past

Timeless-TastesThe following recipe came to Mrs. Jacquelyn Kampa of Foley. She said it came from a 1950 Home Ec Class at Cathedral High school at fair time. The 4-H kids made them for breakfast. 




2 c. flour

1/4 tsp. salt

2 tsp. baking powder, cut into 1 Tbsp. butter

3/4 cup. warm milk or water, stir in. Knead until thick.

Deep fry. Put in clean bag with sugar and cinnamon and shake.




1 lb. sweet Italian sausage – cut in pieces

1 lb. mushrooms, sauté in butter until brown

Cook fettucine noodles until done. Add to sausage and mushrooms. Add 1 c. sour cream. Heat thoroughly but do not boil. Put in bowl. Sprinkle parmesan cheese on top and enjoy. (You can add cottage cheese and dill and you have a winner – if you don’t have dill, add chopped green onions tops.)




3 Tbsp. butter

2 med. onions, chopped

1/4 c. celery

1 4 1/2 oz. tin of shrimp

1/4 c. chopped chives

2 Tbsp. flour

1/2 pt. sour cream

Sauté the onion in butter. Add celery and put in a buttered baking dish. Combine the shrimp and flour; place on top of the celery and onion. Combine the sour cream and chives and spread over shrimp. Put in 350° oven for 20 minutes. Service over boiled rice.





Blend together:

1 c. sour cream

1 beaten egg

2 Tbsp. sugar

1 Tbsp. soft butter

Sift together:

1 1/2 c. four with 1 tsp. baking powder

1 tsp. soda

3/4 tsp. salt

Add to sour cream mixture, stirring just until blended. Stir in an 8 3/4 oz. can pineapple tidbits, well drained. Spoon into greased medium size muffin pan. Bake at 400° about 25 minutes. Serve hot. Makes one dozen.





1 angel food cake (broken into pieces)

1 can cherry pie filling

1 1/2 c. milk

1 pkg. instant vanilla pudding

1 c. sour cream

Put half of angel cake in a 9-inch by 9-inch pan, pour cherry pie filling over it, then the rest of the cake. Mix milk and instant pudding, add sour cream and pout over cake in pan. Let stand for several hours.




Original recipe makes four – 7-inch by 3-inch loaves

1 tsp. ground cinnamon

3/4 c. butter

3 c. white sugar

3 eggs

6 very ripe bananas, mashed

1 (16 oz.) container sour cream

2 tsp. vanilla extract

2 tsp. ground cinnamon

1/2 tsp. salt

3 tsp. baking soda

4 1/2 c. all-purpose flour

1 c. chopped walnuts (optional)

Preheat oven to 300 degrees. Grease four 7-inch by 3-inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans. Bake for one hour, until a toothpick inserted in center comes out clean.




2 eggs

1/2 tsp. salt

1 c. light brown sugar

1/4 tsp. cinnamon

4 c. diced peeled apples

1 1/2 c. shredded cheddar cheese

1 c. flour

2 tsp. baking powder

3/4 c. chopped nuts

Combine eggs and sugar; mix until well blended. Stir in apples. Combine flour, baking powder, salt, cinnamon, cheese and nuts. Stir into apple mixture. Spoon into greased 9-inch square pan. Bake at 375° for 40 minutes. Serve with ice cream or whipped cream. Makes 10 to 12 servings.





2 (8 oz.) cans refrigerated dough crescent roll dough

2 (8 oz.) pkg. cream cheese

1 c. white sugar

1 tsp. vanilla extract

1/2 c. margarine, melted

1/4 c. white sugar

1 tsp. ground cinnamon

Preheat oven to 350°). Grease a 9-inch by 13-inch pan. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.


Favorite potluck recipes sought


The Record seeks recipes from local readers. Send your favorites to Recipes, c/o Morrison County Record, 216 First St. S.E., Little Falls, MN 56345 or email [email protected] Please include your name and city of residence. Summer is upon us, so this week we are seeking your favorite potluck picnic recipes.