Skillet Macaroni and Beef by Mildred M.

My family loves noodles in every form, so I had high hopes for this recipe.  It did not disappoint.  This is easy to make and has basic ingredients that most people have on hand.  I have to admit that I cooked the onions and peppers with the ground beef instead of doing it after.  It is easier and the result is the same.  We put a little cheese on top and that is yummy too!!

Skillet Macaroni and Beef by Midlred M.  

1 1/2 lbs ground beef

1/2 lb uncooked macaroni

1/2 c minced onions

1/2 c chopped green pepper

1-1 1/2 T worcestershire sauce

1-8 oz cans tomato sauce

1 c water

1 tsp salt

1/4 tsp pepper

Brown the beef in a large, deep skillet.  Remove the meat and saute the macaroni, onion, and green pepper in the fat in the pan until the macaroni is dark yellow.  Return the meat to the skillet and add the rest of the ingredients.  Cover and simmer for 25 minutes, or until the macaroni is cooked to taste.  Serves 6.

Rice Sausage Casserole - Jenny S.

I really liked the overall flavor of this dish.  I made one big mistake.  In the era this recipe book was printed I don't know how often they could get pre-spiced sausage.  I remember mom always adding her own blend of spice.  I purchased Jimmy Dean original sausage thinking it would be ok.  I was wrong.  If unseasoned is available it might be better.  With the salt in the sausage, celery, and the soup it was too much salt.  I even left out the dash of salt.  I would make this again because my grandchildren ate it well and I liked it to.  The soup has just enough color so the casserole was pleasing and appetizing.

Rice Sausage Casserole - Jenny S.

1  lb. Sausage                                               3  Cans Chicken Rice Soup
2  C. Diced Celery                                       1/2  C. Raw Rice
2  C. Diced Onion                                        Dash Salt (optional)

Brown sausage.  Add onions and brown.  Add celery and brown again.  Add  rice and soup and mix well.  Pour into a casserole dish.  Bake 2 hours at 350o F.  Approximately 8 servings.

Veal (or ground beef) Casserole by Jennie S

This was good.  Not overwhelmingly wonderful, but definitely good.  I thought the cooking time was really long (1 1/2 hours), but the rice was done perfectly, and nothing was overdone.  I used the Worcestershire Sauce, since I prefer that to soy sauce.  Also, since it's Sunday and we don't have any Chinese noodles in the house, we put it over rice.  My husband and I agreed it would probably be better over Chinese noodles (but definitely edible over plain white rice).  This would be easy to prepare ahead of time or to throw together with some left over roast beef.  The cooking time is long, but the prep to put it in the oven was very short and easy.

Veal Casserole by Jennie S
1 lb veal or beef
2 T fat (I left this out)
1 1/2 C diced celery
2 small onions, chopped
1/2 C uncooked rice
1 10 1/2 oz can mushroom soup
1 1/2 cans water
3 Tbsp soy sauce or Worcestershire sauce
1 10 1/2 oz can cream of chicken soup
1 can chow mein noodles

Brown meat in fat.  Stir in all ingredients except noodles.  Pour into 2 qt baking dish and bake 90 minutes at 350 degrees.  Uncover for the last 10 minutes.  Serve over noodles.  Serves 6 (although my family of two adults and two kids ate less than half of it)

Caramel Topping for Sundaes- Lillian G

I have decided
there are two
types of caramel
topping.  There
is creamy (Mrs.
Richardson) or
just caramely
(Smuckers).
Which one do you want is the question to ask.  This
variety is Smuckers.  I did use milk not cream.  It is yummy and smooth.   the flavor is very good.  I did have to put it back on the heat to finish dissolving the sugar.  I think my brown sugar was packed a bit too much because it had a hard time dissolving (I probably had 1/4 C. too much).  But my personal favorite is creamy topping like using Grandma M.'s caramel recipe and just don't cook it as long as you do for popcorn balls or caramels.  (Mrs Richardson variety.)

Caramel Topping for Sundaes - Lillian G.

2  Tbs. Butter                                             1  C. Brown Sugar
1  Tbs. Karo Syrup (corn syrup)                 1/2  C. Milk or Light Cream
1  tsp.  Vanilla

Melt butter, add syrup and sugar.  Cook over medium heat, stirring enough not to let it stick.. Let bubble briskly for about 1 min.  Take off heat and stir in the milk or cream and vanilla.  If this does not dissolve put back on low heat but do not boil as it will curdle.

Cheesecake - Ann W.

If you have ever had Lion House cheesecake.  This is close.  The Lion House cheesecake recipe makes a lg. 10" cheesecake and feeds approximately15.    If you only need a few servings this is a great option. I used a 9" pie pan so it was a little bit shallower but would actually give you more servings than an 8".  I used a glass pan so I didn't butter it as the recipe calls for and it worked fine.  The filling has a great flavor and the sour cream topping enhances it.  I just used frozen strawberry jam but any type of topping would be good.



Cheesecake - Ann W.

Crust                                                             Filling                                             Topping        

1  1/4   C. Graham Cracker Crumbs              1  8 oz. pkg. Cream Cheese           1  C. Dairy Sour Cream
3/4  C. Melted Butter or Margarine                1/2  C. Sugar                                 2  Tbs. Sugar
                                                                      1  Tbs. Lemon Juice                      1/2  tsp. Vanilla
                                                                      1/2  tsp. Vanilla                            
                                                                      dash of Salt
                                                                      2  Eggs

Combine cracker crumbs and butter well.  Press into buttered 8" pie plate, building up sides.  Beat softened cream cheese until fluffy.  Gradually blend in sugar, juice, vanilla and salt.  Add eggs one at a time beating well after each.  Pour (or spoon so crust does not split) filling into crumb crust.  Bake in 325o oven 25-30 min. or until set.  For topping, combine ingredients.  Spoon over top of cake.  Bake 10 min. more.  Cool several hours before serving so filling can set.  Serve with topping of your choice.

Apple-Spice Swirls by Rua J.

These reminded my one daughter of a cobbler.  They are pretty good.  If I made them again, I think I would use some chopped up apples in place of the applesauce, or an apple pie filling.  We thought chunks would be a good addition.  I think it is more of a dessert than a bread, so I am listing it under both.  The recipe was a little confusing to follow, so I am going to organize it differently.

Apple Spice Swirls by Rua J.

Syrup
1 c apple juice
1 c sugar

Combine juice and sugar in a small saucepan and simmer for 10 minutes.  Set aside.  While it simmers, make the pastry.

Pastry
1 1/2 c flour
1 tsp salt
3 tsp baking powder
1/2 c butter or margarine
1/2 c rolled oats
1/2 c milk

Combine flour, salt, and baking powder; cut in the butter until the mixture is like course crumbs.  Add oats and milk, mixing just until the mixture forms a ball.  Roll out to a 9x 13 rectangle.

Filling
1T melted butter
1 1/2 c applesauce
1/2 c brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c chopped nuts

Brush pastry with melted butter.  Combine the remaining ingredients and spread evenly on dough.  Roll up loosely, and cut into 9 slices, 1 inch wide.  Place in an 8x8 square or round pan.  Pour syrup over the top and bake at 400 for 35 minutes.  Serve warm, with whipped cream.  Makes 9 servings.

Carrot Raisin Bread - Veda M.

I was excited to get this recipe.  I have actually used part of this recipe before.  I have referred to it for the blend of spices when I have used my own bread recipe to make carrot raisin bread.  I found it interesting the amount of salt.  The dough tasted quite salty.  The finished bread does not.  I suppose the raisins and carrots temper it.  I also questioned the baking time.  It seemed a little long.  It is not.  (I used a glass bread pan and adjusted the temperature down 20-25 degrees as usual for glass).  The carrots and raisins are cooked better than when I have just adapted mine.I will definitely use this recipe in the future when I want carrot raisin bread.  It was better than using my own recipe and adapting it like I have in the past.  I can't wait for my breakfast toast!

Carrot Raisin Bread - Veda M.

1  C. Milk                                                         6  1/2  C. Flour
2  T. Sugar                                                       1  C. Raisins
1  T. Salt                                                          1  tsp. Cinnamon
1  1/2 Tb. Lard or Shortening                           1/4  tsp. Allspice
1  Egg                                                              2  C. Grated Raw Carrots
1  Tbs. Yeast in 1 C Warm Water                    1/4  tsp. Cloves

Scald milk and add sugar, salt and shortening.  Cool to lukewarm, add yeast and remaining ingredients.  Mix well until dough becomes a soft but not too sticky dough.  Let rise to double.  Form into 2 loaves and let rise until about double in size or just a little less.  Bake 350o F. for 1 hour.

Yum Yum Cake by Loleen G.

Are you thinking: "Wow, she's all over the place on these recipes, and doing them all our of order"?  Good, that means you're paying attention.  I'm just doing them as I can since I've gotten so far behind.  I figure if I can finish by the end of the year, it will make up for my procrastination this summer.

If a recipe is called "Yum Yum", I expect chocolate, or at least some caramel or butterscotch.  This has raisins, and we all know how I feel about raisins (see the post about raisin filled cookies).  However, it is dairy free, and my little milk allergy child LOVES raisins.  Here is a picture of him eating the bread:

Since there is no way I'm going to eat it and report on how it tastes, I figure you can just see how well he likes it.  :)

As for the recipe:  I ended up cooking it about 10 minutes longer than the recipe says, since the middle was still doughy.  Also, I couldn't get it to slice and look good.  Maybe it will cut better tomorrow after it's sat for a while, but right now, there is no way it will slice "thinly".

Yum Yum Cake by Loleen G.
1/2 C shortening
12 oz raisins (or 2 Cups)
1 C brown sugar, packed
1 C hot water
1 t cinnamon
1/2 t nutmeg
1/2 t allspice
1/2 t cloves
2 C sifted flour
1 t soda
1 t baking powder
1 t salt
1 t vanilla
1 t lemon extract
1 c chopped nuts

Cook raisins, shortening, brown sugar, water, and spices for 5 minutes.  Cool.  Sift together flour, soda, baking powder and salt and add to raisin mixture.  Blend well.  Stir in flavoring and nuts.  Bake at 325 degrees for 45 minutes in large loaf pan.  Slice thinly.

Frosting for Graham Cake by Birdean M.

Sorry, but no picture on this one.  It looks a lot like frosting.  :)

It tasted fine, even good, but it was WAY too much work!  It requires you to cook sugar and water to soft ball stage.  Yes, I said SOFT BALL STAGE.  This takes longer than I supposed.  I got side tracked by my children, and it cooked too long (it was almost to crack stage before I caught it).  Because it had been cooked so long, some of it hardened into a sheet of rock hard candy in the bottom of the mixer bowl.  Yes, I was beating it the whole time, but adding the room temperature or cold ingredients cooled it down too much.  Like I said, it tasted fine.  I think I'll just stick with the simple, but still delicious, buttercream frosting (beat butter, powdered sugar, milk, dash salt, vanilla until it's fluffy).

Frosting for Graham Cake by Birdean Murie
1/2 C sugar
1/2 C water
2 1/2 C powdered sugar
1 beaten egg
1/2 C butter or shortening
1 t vanilla

Boil sugar and water to soft ball stage.  Blend in all other ingredients.  Add 2 T cocoa for chocolate icing.  This frosting does not lose it's body when put on warm cake.

Jen's Pizza Pie-Mildred M.

This was really quite yummy.  The crust was crispy and it was a different way than I had done crust before that said it takes a lot of advance planning.  From mixing dough to eating was about 3 1/2 hours, partially due to my oven not cooking two pans real well and having to cook a GF pizza as well.  The sauce really is quite delicious and may be my go to recipe from now on.  I didn't have two cans of tomato paste so I used a can of paste and a can of sauce.  In the future I will probably piece this recipe apart and use a mixture of sausage and hamburger for the meat, but not so much, add more vegetables (I ended up serving beans with dinner just to get some veggies in), and allow the crust to rise a bit more before putting the ingredients on it.  I pulled it from the fridge when I was ready to put the toppings on, in the future I would get the crust completely ready and allow it to rise while I get the toppings ready.  I will also cook the crust a bit before adding the ingredients to get a crisper crust without crispy cheese.

Jen's Pizza Pie

CRUST:
1 (2 1/2 t) pkg dry yeast
1 C warm water
2 t sugar
3 1/2 C flour
1 T melted shortening
1 1/2 t salt

Soften yeast in water.  In a med bowl add sugar and 1-1/2 C flour, mix well.  Add shortening and salt and mix well.  Add remaining flour.  Knead until smooth and elastic (10 min), dough will be stiff.  Place in a greased bowl and allow to rise to more than double ( about an hour and a half).  Punch down and refrigerate until cool.  Roll and pat into 2 - 10" circles on greased cookie sheet (I added some cornmeal onto the cookie sheet).  clip dough at 1" intervals around edge so it stands up slightly (I didn't do this).  Gash or fork the crust to prevent bubbles.

TOPPING
1 lb ground beef
1/2 lb pork sausage
1/4 t salt
Dash pepper
1/2 C minced onion
2- 6 Oz cans tomato paste
1/2 t sweet basil
1/2 t oregano
2- 3 oz cans sliced mushrooms
3 1/3 C grated cheese
2/3 C parmesan cheese

Preheat oven to 425-degreees.  Brown beef, sausage, and onion.  Add salt and pepper.  In a sm bowl combine tomato paste, basil, and oregano.  Cover each crust with 1/4 the sauce, add meat mixture and mushrooms.  Top with remaining sauce.  Top with cheese.  Bake in oven for 20 min.  Makes 16 servings

Cake Donuts - Maude J.

I really wanted these to be amazing, instead they were just good.  There are no real complaints about them other than they were really dry the next day, but that was probably due more to the fact they cooked so fast many were over cooked.  I did make a GF version that Karissa seemed to like, but everyone agreed they were a solid 3.   The lemon extract was nice in them, but when I make donuts I am going to stick with my donut holes recipe from Lion House which I included, because everyone should make them.

I didn't have a donut cutter so I used a cup and a melon baller to make the holes, it worked really well.  Also, the dough is really sticky, the original recipe gives a range for the flour, I would just use the top of the range and then plan on adding flour as you roll (pat) out.

Cake Donuts
1/4 C shortening
3/4 C sugar
1 beaten egg
1 C canned milk
1 tsp lemon extract
2 1/2-3 C flour
1/4 t salt
3 t baking powder
1/2 t nutmeg

Cream shortening and sugar.  Add egg, milk, and extract and combine.  Add remaining ingredients and stir until combined.  Roll on a floured surface and cut.  Cook in deep hot oil and roll in sugar.

Lion House Donut Balls (1/2 recipe of GF measurements)
1/4 t xantham gum
1 1/4  2 1/2 C flour
3/4     1 t Baking Powder
1         2 eggs
3/4     1 1/2 C sour cream
1/2      1 t vanilla
1/8      1/4 t salt
Oil for frying
Powdered sugar, glazed cinnamon sugar, etc.

Combine all ingredients, but oil and powdered sugar, and stir until well mixed.  The batter will be muffin like.  Heat the oils drop by tablespoons into oil (I like to use my cookie scoop).  Fry until golden brown and remove and drain then toss with powdered sugar, glaze, cinnamon sugar, etc).  Makes 25.

Barbecued Beef by Mildred M.

These are Sloppy Joes.  I forgot to take a picture, but you know what sloppy Joes look like.  I liked the addition of a little sausage.  The spice mix was a little different than my usual recipe, but we liked it.  I didn't have any savory salt, so I looked up the recipe my mom used and added the main things, at least the things I had in my cupboard.  She doesn't list an amount, so I just guessed.  I also left the extra tomato juice and the flour out because I wanted it to be gluten free and gf flours don't make very good rouxs.  I think if you add it it would make the sauce more gravy-like.  It wasn't too runny without it though, so you can skip it if you want to. She says it serves 30 buns, but I think she made really big buns.  It would probably serve more like 40-50 buns, depending on the size.

Barbecued Beef by Mildred M.

8 lbs ground beef
1 lb sausage
10 onions, finely chopped
1 green pepper, chopped
2 cans tomato paste
2 qts tomatoes or juice
1 tsp chili powder
a few bay leaves (I used 2)
savory salt (I used 1/2 tsp each of: celery salt, onion powder, garlic powder, thyme, pepper)
salt to taste
1 c flour
1 c tomatoe juice

In a roaster or large pot, brown beef, sausage, onions, and green pepper.  Add tomato paste, tomatoes or juice, and spices.  Thicken with four and tomato juice.  Simmer for at least 2 hours.  Will serve 30 buns (40-50).

Ham and Vegetable Casserole - Rua J.

NO PICTURE!  I really did not make it this time because I have made this since I was young.  It is wonderful.  My family has always eaten it very well.  It is colorful and bright and a great casserole on a cold winter evening.  Whenever I cook a "Grandma M" ham, we make this with the ham scrapes.  I remember the first time I ate it I love it so much.  If I cook a ham I will add a picture later.

Ham and Vegetable Casserole - Rua J.

2  Diced Potatoes                                  1  tsp. Salt
3  C. Diced Carrots                               2  Tbs. Butter or fat
1  Minced Onion                                    2  Tbs. Flour (or 1 Tbs. Cornstarch - Gluten Free)
3  Tbs. Minced Parsley                          1/2  C. Evaporated Milk (or reg. for fewer calories)
2  C. Boiling Water                                2  C. Diced Cooked Ham
1/4  Lb.  Processed Cheese, shredded (or other cheese, but it won't be a smooth of sauce)

Place vegetables in kettle with water.  Cover and cook until almost tender (15-20 min).  Add salt during last 5 min.  While vegetables are cooking, shred cheese and mince parsley.  When vegetables are cooked, drain and reserve the water for later.  Dissolve flour or corn starch in milk.  Add milk to cooking water.  Boil and thicken sauce using combined cooking water and milk.  Add cheese, vegetables, parsley and ham.  Mix well.  Pour into casserole.  Do not cover during cooking.  Bake in moderate oven 350o F. 20 to 25 min. or until the top is golden brown.  (Frozen green peas may be added for color - delicious!)

Lasagna - Ann W.

This sauce is a tremendous tasting lasagna sauce.  I was surprised with so few spices the flavor would be so good.  It was easy to make, it was thick and rich, and the flavor was great.  I have tried a lot of kinds of sauces and this I think beats most. 
It was interesting to put velveeta cheese in lasagna.  It gave the dish a different twist.  A good twist.  Just for the record this lasagna has another different twist.  Instead of using noodles I have started using zucchini when I have it.  You have less starch and more vegetables for your meal.  Kind of like using spaghetti squash.  It makes lasagna a lighter dish.  As you can see in the picture the noodles (zucchini) are green.  No the dish has not molded!  Also, It is the time of year I am looking for ways to use fresh tomatoes, so instead of a 16 oz. can of tomatoes, I used fresh.  I cut the tomato and removed the seeds and liquid to only use the flesh and skins for fiber and flavor.  (I put the skins and flesh in the food processor).  The sauce was really thick which I liked.  I did forget to add the extra salt that would be in canned tomatoes and cooked noodles.  We had to salt it at the table. The recipe says to use a 12" x 18" pan.  I think that is too large of a pan.  I would use 9" x 13".

Lasagna - Ann Wilcken

1  lb. Ground Beef                                            1  tsp. Oregano
1/2  C. Chopped Onion                                    1/4  tsp. Pepper
1  1 lb. Can Tomatoes (2 -3  C. Fresh)             1/2  lb. Lasagna Noodles
1  6 oz. Can Tomato Paste                                2  6 oz. pkg. Mozzarella Cheese (2 C.  Fresh grated)
1/3  C. Water  (optional)                                   1/2  lb. Velveeta Cheese
1  Clove Garlic Minced                                     1/2  C. Grated Parmesan Cheese

Brown meat, add onion, cook until tender.  Stir in tomatoes, paste, water, garlic and seasonings.  Cover and simmer 30 min.  In 9" x 13" baking dish, layer cooked noodles (raw zucchini), meat sauce and cheese.  Repeat layers.  Bake at 350o F. for 30 min.

Easy Filled Cookies by Jennie S

Please see Raisin Filled Cookies by Lillian G.

Raisin Filled Cookies by Lilliam G & Easy Filled Cookies by Jennie S.

I decided to do both recipes at once, since they are virtually the same.  The only difference in the dough is the addition of vanilla in the one.  The biggest difference in the filling is that one recipe says to use "ground" raisins while the other just says raisins.  After making both fillings, though, I would definitely suggest chopping or "grinding" the raisins, regardless of what the recipe instructs.  The filling with whole raisins was harder to use.  I don't know which recipe the pictured cookies are, since both looked identical after baking.

For the sake of people reading this, I must say I hate raisins.  I will skip dessert before eating a dessert with raisins in it, and I LOVE dessert.  So I used my 4 yr old and almost 2 yr old as taste testers.  The 4 yr old likes these better than the chocolate chip cookies I made.  The 2 yr old just seemed to like them.

The biggest problem with the cookies is how difficult they are to make.  You have to mix up the dough, which is very sticky.  Then you have to chop raisins and make the filling.  then you have to manage to fill the silly things.

I tried to make the dough into a roll and refrigerate it so I could just cut discs of cookie dough off like my mother does.  It didn't work.  The dough was still way too sticky and soft to cut.  So then I dropped it onto the cookie sheet with a cookie scoop, then flattened each scoop with a spoon (trying to make a little well in the center for the filling).  The dough stuck to the spoon, but I managed to make it work.




So then I put on the filling, then plopped more cookie dough on top.
I couldn't think of any way to seal the sides to keep the filling in, so I skipped that part and just stuck them in the oven.  Since the sides weren't sealed, some of the filling leaked out, making them stick like crazy to the cookie sheet.  I thought of greasing it, but thought that might make them spread further.

My suggestion is to just make Mary Algers Yummy Chocolate Chip Cookies on pg 47 and leave out the chocolate chips.  It's a boiled raisin drop cookie recipe, and super yummy.  At least that's what my husband and children report.  It's also super easy!!!

Easy Filled Cookies by Jennie Sherratt
1 C shortening
2 C brown sugar, packed
3 eggs
1/2 C water
1/8 tsp cinnamon
1 tsp vanilla
3 1/2 C flour
1/2 tsp salt
1 tsp soda

Mix shortening, sugar, and eggs.  Add water and vanilla.  Sift together and stir in remaining ingredients.  Drop 1 tsp dough onto cookie sheet.  Place 1/2 tsp filling on top of dough, then cover with 1 tsp dough.  Keep cookies at least 2 inches apart to allow for spreading.  Bake at 350 for 10-12 minutes.

Filling
2 C chopped dates or raisins
3/4 C water
3/4 C sugar
1/2 C nuts
Cook together until thickened, stirring constantly.  Add nuts to add variety.  Also mincemeat could be used in this recipe.

Raisin Filled Cookies by Lillian G.
2 C brown sugar
1 C shortening
3 eggs
1/2 C water, sour milk or buttermilk
3 1/2 C flour
1 tsp soda
1 tsp salt

Cream sugar, shortening and eggs.  Add flour, soda, salt, and water.  Roll out and add filling.  Bake 8 minutes at 400 degrees.

Filling
1 C washed raisins, ground
1/4 C sugar
2 T butter
1/4 C water
1 t vanilla

Grind raisins, stir and heat until it boils, cool.  Drop dough by teaspoon on cookie sheet, then drop 1/2 tsp filling on dough, then drop teaspoon dough.  Seal sides.  Bake at 350 degrees for 10-12 minutes (yes, this recipe has two, conflicting, sets of instructions for baking)

Verda's Butter Crunch Candy by Della G.

Della must have been a candy making woman, because she has a lot of yummy candy recipes.  This is no exception.  Essentially, this is toffee.  It is really yummy and pretty easy.

Verda's Butter Crunch Candy by Della G.

2 c sugar

1/2 c water

1/4 c white Karo

1 c butter

1 3/4 c blanched almonds

5 oz chocolate chips

Put first 5 ingredients in a large frying pan (very large and deep frying pan or a heavy pot, when it boils it about triples) and cook over medium heat, stirring constantly, until mixture forms a brittle mass when dropped in a cup of water, 285 degrees.  Syrup should be thick and amber colored, like toffee.  Pour into a jelly roll pan and spread evenly. Cool, then spread melted chocolate chips evenly over the top.  (Or you can sprinkle them on as soon as the candy forms a crust and then spread them when they are melted)  Sprinkle finely chopped nuts over the top.When cooled completely, break into pieces.  Makes 2 lb candy.