Recipes from the Past

Timeless-TastesFRUIT AND CANDY SALAD

  • 1 can condensed milk
  • 1 pkg. cream cheese
  • 1 (8 – 16 oz.) pkg. flaked coconut, depending on how thick you want the salad to be
  • 2 cans tropical fruit salad
  • 1 king-sized Snickers bar cut into 1/4” pieces (or smaller if desired)
  • 1 small or large jar of red maraschino cherries, drained
  • 1 -3 c. broken pecans,  depending how much you like pecans
  • 1 green tart apple,
  • 1 red sweet apple, chopped, peeled or unpeeled

Cream together condensed milk and cream cheese. Gradually add coconut to desire thickness. Add pecans, Snickers and chopped apples. Fold in tropical fruit salad and cherries. May serve right away or refrigerate (tastes better cold).

BAKED POTATO SKINS

  • 5 baked potato skins, cut in half (empty most of the potato)
  • 1 Tbsp. melted butter
  • 1 green onion, diced
  • 1/2 c. crispy fried
  • Seasoning salt bacon, (5 strips)
  • 3/4 c. Cheddar cheese, shredded
  • 1 Tbsp. snipped fresh chives
  • 1/3 c. sour cream

Heat oven to 375°. Brush potato shells with melted butter and sprinkle seasoning salt to taste. Bake for 15 – 20 minutes until crispy but not dry and hard. Remove and sprinkle with cheese, bacon and onion; place back in oven until cheese is melted. Serve with sour cream and chives. For a bit of variety try Ranch dressing.

HASH BROWN BAKE

  • 1 c. seasoned croutons
  • 1/2 c. beef broth
  • 1/4 c. margarine
  • 1 egg
  • 1 1/2 lb. ground beef
  • 1 tsp. onion salt
  • 1/3 c. grated Parmesan cheese
  • 4 c. frozen shredded hash browns, thawed
  • 1/4 c. minced fresh parsley or 1 tsp. flakes
  • 1 (8 oz.) can tomato sauce
  • 1/4 c. beef broth
  • 2 tsp. prepared mustard

In bowl combine crumbs, egg, broth and oleo; let stand two minutes. Add ground beef and mix well. On a piece of waxed paper pat meat mixture into a 10-inch square. Pat hash browns, cheese, parsley and onion salt over meat. Roll up jelly-roll style, removing waxed paper as you roll. Pinch ends to seal. Place with seam down in an ungreased shallow baking pan. Bake at 375° for 40 minutes. Combine tomato sauce, beef broth and prepared mustard and spoon over loaf and bake 10 minutes more. Sprinkle with more cheese if desired.

SLOPPY JOES

  • 2 1/2 lbs. ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 1/4 c. catsup
  • 1 medium sweet green pepper, chopped
  • 2 stalks celery, chopped
  • 1/3 c. water
  • 3 Tbsp. brown sugar
  • 3 Tbsp. prepared mustard
  • 3 Tbsp. vinegar
  • 3 Tbsp. Worcestershire sauce
  • 1 Tbsp. chili powder
  • 16-20 hamburger buns, split and toasted

In large skillet cook ground beef, onion and garlic until meat is brown and onion is tender. Drain fat. In a 3 1/2-4 qt. slow cooker combine catsup, green pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce and chili powder. Stir in meat mixture. Cover and cook on low for six – eight hours and on high for three – four hours. Spoon into buns. Serves 16-20.

FISH PARMESAN

  • 1/4 c. butter or margarine, melted
  • 1/4 tsp. basil
  • 1/4 tsp. oregano
  • 1/2 c. bread crumbs
  • 1/4 tsp. pepper
  • 1/3 c. Parmesan cheese
  • 1 tsp. salt
  • 1/2 tsp. parsley salt
  • 1/2 tsp. paprika
  • 1 lb. fish fillets

Place butter in shallow dish. In another shallow dish, combine bread crumbs, Parmesan cheese and seasonings. Dip fillets in butter, coat with crumb mixture. Place in 15-inch by 10-inch baking pan. Bake, uncovered, at 350° for 20 minutes. Makes four servings.

LEMON GLAZED BLUEBERRY TEA BREAD

Bread

  • 2 c. all-purpose flour
  • 1 Tbsp. baking powder
  • 1 c. sugar
  • 1/4 tsp. salt
  • 1 tsp. fresh lemon zest
  • 1-1/2 c. fresh blueberries
  • 2 tsp. fresh squeezed lemon juice, or more to taste
  • 3 Tbsp. vegetable oil
  • 2 large eggs
  • 1 c. milk

Glaze:

  • 2 Tbsp. fresh lemon juice
  • 1/4 c. sugar
  • 1 tsp. fresh lemon zest

Combine flour, sugar, baking powder and salt. Stir in blueberries and lemon zest. In another bowl, beat eggs. Add milk, oil and lemon juice. Stir into the dry ingredients mixture, just until moistened. Pour into a greased 9-inch by 5-inch loaf pan. Bake at 350° for one hour or until toothpick tests clean. Prepare glaze by combining all ingredients. After removing loaf from the oven, while still warm, drizzle glaze over bread. Let cool for 10 minutes, remove to a wire rack to cool completely.

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