Scalloped Onions

12 medium onions

1½ T. butter

1½ T. flour

½ t. salt

Dash of pepper

1 T. parsley flakes

1 c. milk

Peel onion; cut in wedges and cook until almost tender. Drain well. Melt butter;

add flour and stir well. Add milk and cook until thickened. Add parsley flakes. Mix with drained onions. Put in a 1½ quart casserole. Bake at 350° for ½ hour.

Barbecue Hot Dogs

1 lb. hot dogs

2 T. butter, melted 

1 can tomato soup

1/4 c. water

1/4 c. brown sugar

3 T. vinegar 

1 T. Worcestershire sauce

1 T. lemon juice 

1/2 onion, sliced

1/4 green pepper, sliced

Combine in a saucepan. Simmer 25 minutes. 

Hot Chicken Salad

 

2 c. cubed cooked chicken

2 c. thinly sliced celery

2 c. 1/4 in. toasted bread cubes, divided 

1 c. mayonnaise

1/2 c. toastad chopped almonds

2 T. lemon juice

2 t. grated onion

1/2 t. salt

1/2 c. shredded cheddar cheese

Preheat oven to 450 degrees. Combine all ingredients except cheese and 1 cup of bread cubes. Pile lightly into 6 individual casserole dishes. Sprinkle with cheese and remaining bread cubes. Bake for 10-15 minutes. 

Chocolate Cream Cake

1 c. water, boiling

2 squares Bakers unsweetened chocolate 

1/2 c. butter

1 t. vanilla

1 3/4 c. brown sugar

2 eggs

1 3/4 c. + 2 T. flour

1 t. baking soda

1/4 t. salt

1/2 c. sour cream

Preheat over to 325 degrees. Melt chocolate in water; cool. Meanwhile, cream butter, vanilla, and sugar. Add egg, one at a time, and mix well. Combine dry ingredients and slowly mix into butter mixture. Stir in sour cream, then slowly add in the chocolate mixture. Place in a prepared cake pan (size?) and bake for 75 minutes. 

Butter Pecan Crunch Dessert

 

16 graham crackers, crushed

16 soda crackers, crushed

1 stick butter, melted

2 pkg. instant vanilla pudding

1 3/4 c. milk

1 qt. butter pecan ice cream, softened

1 c. heavy cream, whipped 

6 Heath bars, crushed

Combine first three ingredients and pat firmly into a 9X13 inch pan. Refrigerate while making filling. Combine the pudding mix with the milk. Mix 2 minutes then fold in the ice cream. Spread on the crust and let set. Frost with the whipped cream and sprinkle Heath bar crumbs on top. Refrigerate until ready to serve. 

Wilted Lettuce

 1/2 head iceberg lettuce, cut very fine

1/2 medium onion, diced fine

3 slices bacon

1/2 c. white vinegar 

Mix lettuce and onion. Fry bacon, reserve grease. Crumble bacon, mix with lettuce. Pour vinegar into bacon grease; heat. Pour over the lettuce mixture. 

“Booskal” Cabbage and Potatoes

 

6 potatoes, peeled and cubed

1 t. salt

1/2 head of cabbage, cubed

milk

Boil together until tender. Drain and mash. If stuff, add a small amount of milk. Serve with meat and salad. 

Robyn's Tuna Casserole

5  oz. can tuna, drained
10.5 oz. cream of mushroom soup
1/2 c. fresh mushrooms, sliced
1 stalk broccoli, cut in small pieces
medium onion, diced
1/4 c. Miracle Whip 
12 oz. macaroni noodles, cooked

bread crumbs (can sautéd in butter first)

Combine first 7 ingredients. Sprinkled bread crumbs on top. Bake at 375 degrees for 1 hour.

Fresh Strawberry Pie

 

1 c. sugar

3 heaped T. corn starch

1 c. water

2 T. light corn syrup 

1/4 c. strawberry jello (powder?)

1 quart whole strawberries, washed

1 pie shell, baked

Combine sugar, cornstarch, water, and corn syrup in a small saucepan. Cook until thick and clear, stirring continuously. Stir in the jello powder until dissolved. Cool. Add strawberries. Pour into prebaked pie shell. Serve with whipped cream.

Rhubarb Pie

4  c. diced rhubarb

1 c. sugar

1 T. flour

Pinch of salt

2 eggs, beaten

1. 1/2 c. heavy whipping cream

1 t. cinnamon

9” unbaked pie shell

Preheat oven to 350 degrees. Place rhubarb in pie shell. In a bowl, combine sugar, flour, and salt. Slowly mix in eggs and cream. Pour mixture over rhubarb. Sprinkle cinnamon on top. Bake for about an hour. 

Dill Dip (2 recipes)

3/4 c. sour cream 

3/4 c. mayonnaise 

1 pkg. Lawry's green onion dip mix

2 drops Tabasco sauce

1 t. Worcestershire sauce

1 t. dried dill  

Combine all ingredients. Serve with chips or vegetables. 

8 oz. cream cheese, softened

2 oz. pkg. Buddig beef, shredded

1 t. dry dill

2 t. mayonnaise 

1/8 t. garlic powder

Combine all ingredients. Serve with chips or vegetables. 

Orange Lemon Pudding Cake

1 box yellow cake mix
1 pkg. instant lemon pudding mix
4 eggs
3/4 c. water
3/4 c. cooking oil
2 T. melted butter
2 c. powdered sugar
1/3 c. orange juice
2 T. warm water

Mix together the first 6 ingredients, and bake in a 13 X 9 inch pan, according to package directions. Meanwhile, combine the remaining ingredients. Remove cake from oven and punch holes all over top of it with a sharp fork. Pour the orange juice mixture evenly over the top of the cake while it is still hot.

Meatloaf (2 recipes)

1 1/2 lb. ground beef (or mixture of ground beef and sausage)

2 eggs, beaten
salt
pepper
1 c.  rusk crumbs
3/4 c. milk

Combine ingredients and bake covered at 350 degrees  for 1 hour. Uncover and bake for additional 30 minutes. 

1 1/2 c. soft bread crumbs

1 envelope dry onion soup mix

2 lb. ground beef

2 eggs, beaten

3/4 c. water

1/3 c. ketchup

Combine ingredients. Shape into loaf. Place in pan. Bake at 375 degrees for 45-50 minutes. Serves 6 to 8.

Double Layer Chocolate Pie

1 prepared pie crust
4 oz. cream cheese, softened
1 1/2 c. + 1 T. milk or 1/2 & 1/2, divided
1 T. sugar
12 oz. thawed Cool Whip, divided
2 pkg. (4 serving size) chocolate instant pudding

Place cream cheese, 1 T. milk, and sugar in a large bowl and whisk until smooth. Gently fold in 1 1/2 cups of  Cool Whip. Spread on the bottom of pie crust. Pour 1 1/2 cups milk into bowl. Add pudding and whisk until thick. Fold in 2 cups of Cool Whip and spread over cream cheese layer. Refrigerate for 4 hours. Garnish with remaining Cool Whip.

Cranberry Sauce (Mrs. K's)

1 pkg. cranberries 

1 c. water

2 c. sugar

dash of salt

Place ingredients in sauce pan. Turn on heat (temp?), cover, and watch closely. When cranberries start popping, remove from heat and let stand 10 minutes. Take cover off (place back on burner) and let boil up and jell. Place in quart jar or bowl; chill.

German Potato Salad

1 t. sugar
1/4 c. vinegar
5 slices bacon, cut and fried crisp
1 medium sized onion, diced and fried
3 hard cooked eggs, cut up
3 cans German potato salad

Mix all ingredients and heat in a 300 degree oven for 45 minutes.

Blackberry Pie

1 T. gelatin
1/4 c. cold water
scant pinch salt
1 pint blackberry juice and berries*
1 pie crust, baked
1 c. cream or evaporated milk, whipped

Soak the gelatin and salt in cold water for about 5 minutes. Heat berry juice to boiling; add to gelatin. When almost set, add the whole berries and pour into pastry crust. Refrigerate until firm. When ready to serve, cover top with whipped cream. (This can be sweetened and egg whites can be beat with cream to make it very stiff.)

*This recipe is for canned fruit, but fresh fruit can be used adding necessary sugar. Use other berries in the same way.

Molasses Cake

1 egg
1 c. molasses
1/2 c. boiling water
2 1/4 c. flour
1 t. baking soda
1/2 t. salt
2 t. cinnamon
2 t. ginger
3/4 c. raisins
1/3 c. vegetable oil

Beat the egg and stir in molasses. Add boiling water. Sift together the dry ingredients and set aside 1/2 c. to mix with the raisins.  Slowly add remaining dry ingredients to the molasses mixture. Sir in the flour-coated raisins and the oil. Bake in a 9X12 inch pan at 375 degrees for 35 minutes.

Lorraine's Lemon Meringue Pie

1 c. sugar
1 T. butter or margarine
1 1/4 c. water
1/4 c. cornstarch
3 T. cold water
6 T. lemon juice
1 t. grated lemon zest
3 egg yolks
2 T. milk
1 pie crust, baked

Combine sugar, butter, and water; heat until sugar dissolves. Combine cornstarch with cold water; add to sugar mixture. Cook about 8 minutes. Add lemon juice & zest; cook 2 minutes more. Beat egg yolk with milk and slowly add to the mixture. Heat to boiling. Cool; pour into baked pie crust.

Meringue:
3 egg whites
6 T. sugar
1 t. lemon juice

Beat egg whites until stiff; add sugar and lemon juice gradually, beating until mixture is stiff and glossy. Pile lightly over cooled filling, spreading completely to edge of pastry. (Grandma O. used to make little peaks across top of the pie that browned as it baked.) Bake at 325 degrees for 20-25 minutes, or until lightly browned. 

Angel Cream Pie

1 t. gelatin
1 T. cold water
1 c. milk
 1/2 c. sugar
2 T. cornstarch
1/4 t. salt
 3 eggs
1 t. vanilla
1/2 c. heavy cream
9-in. pie crust, baked
1 oz. grated chocolate

Soften gelatin in cold water, set aside. Scald milk in a double boiler. Mix sugar, cornstarch, and salt. Add to milk and cook until thick and smooth. Cook 15 minutes longer, stirring constantly. Separate egg whites from yolks and set aside. Beat yolks well and slowly add milk mixture to them,  a little at a time. Return to double boiler and cook a few minutes longer. Add gelatin and vanilla. Cool. Beat egg whites until stiff and fold into cooled mixture. Whip cream and fold into the mixture. Pour mixture into baked pie crust; sprinkle with grated chocolate. Chill in refrigerator several hours or until firm.