A Party for 200: Part 1 Appetizers & Cold Food

Last weekend we cooked for almost 200 people at the 50th Anniversary party for my husband's parents. They have three sons, all married, and each family was responsible for a different part of the party.  Buying and cooking the food was our responsibility. My husband managed a restaurant before moving to Grand Rapids almost 25 years ago, and since then I've helped him cook food for three weddings and a retirement party, plus many small gatherings over the years. We only do this for family, and we keep the costs down as much as possible to save everyone money.  


I decided this would be a great experience to share on the blog. I'll be dividing the tips and recipes into at least two posts, possibly three.  Today I'm covering the appetizers and cold food. I've listed what we served, and below that in the notes I've gone over the amounts, recipes and tips.


Cold Food
10 pound container prepared coleslaw
10 pound container prepared potato salad
Fruit salad, homemade-recipe below


We actually bought two containers each of the coleslaw and potato salad, but only used one. Fortunately, we are having an open house for our son who just graduated from high school, and will be able to use it in June.


Appetizers
Cheese Tray
2 vegetable trays with Ranch Dip
1 large relish tray
Baked Mushrooms


Salads: We actually bought two containers each of the coleslaw and potato salad, but only used one. Fortunately, we are having an open house for our son who just graduated from high school, and will be able to use it. We worried that we should have had a third salad, but decided to go with the fruit salad instead of a pasta salad. I'm going to give you an approximate recipe for the fruit salad below, but my husband changes it a little bit each time, so it's never exact. In the notes below the recipe I'll go over what doesn't work and what does.


Cheese: We bought three 2 pound blocks of cheese: Cheddar, Colby Jack and Hot Pepper. We cut each block into cubes, rather than buy it already cubed. It was MUCH cheaper. The picture below shows the tray we made with the cheese.





Vegetable Trays: We bought way too much on these, but brought them home to eat. With 2 teen boys and friends over we didn't waste too much. I'm going to list what we actually used, not what we bought.


2 pounds baby carrots
4-5 green peppers, cut into strips
1 head broccoli, cut into pieces
3-4 cucumbers
2 stalks celery
1 pound radishes
2 pounds Ranch style dip


This made two vegetable trays. We were surprised we didn't have to refill these at least two more times. The way the room had to be set up, a table was placed away from the buffet line for the cold appetizers. In the past they were placed next to or in the same row of tables as the buffet, and we used far more vegetables.


Relish Tray: We had one large relish tray with olives, dill pickle spears, bread and butter pickle slices, and pepperoncini. We only ended up needing the one tray. 


CHUCK'S FRUIT SALAD


Ingredients:
1 cantaloupe, cubed
1 mango *see note
8 kiwis, quartered and sliced
1 quart fresh strawberries
1 pound bag frozen mixed berries
3 pound bag Fuji apples
1 pound bag frozen blueberries
3 medium cans mandarin oranges, juice reserved
3 medium cans pineapple chunks, juice reserved
1 pound bag shredded coconut


Dressing:
6 eight ounce containers Yoplait Orange Cream Yogurt
2 eight ounce blocks cream cheese, room temperature





Core and dice the apples into a large bowl. Add the juice ONLY from the oranges and pineapple chunks into the bowl with the apples. Allow this to sit and soak while cutting up the other fruit. It's important to drain all the fruit, fresh, canned and frozen using a colander. Drain off the apples after everything else is finished draining, discarding the juices. Place all the fruit in a large bowl. In a smaller bowl, combine the yogurt and the room temperature cream cheese. Using a mixer, beat until smooth. Add to the fruit in the bowl, stirring gently until combined. Refrigerate until ready to serve. This made two deep foil roaster pans-- they were about 7x11 inches or so.





Notes: The mango was a huge mistake- we wouldn't use it again. My husband has been making variations of this type of fruit salad for years. Bananas, no matter how firm or fresh, never seem to work well either. Seedless fresh grapes, watermelon or cherries have all been wonderful. Substitute any of those for something in the recipe, with the same amount and it should be fine. In the picture you'll see more than one mango, but we only used one, but as mentioned they didn't do well.


CHUCK'S STUFFED MUSHROOMS


Ingredients:
1 box Herb Flavored Stuffing Mix
4 pounds regular sized mushrooms
1 stick butter
12 ounce bag finely shredded Cheddar Cheese


Prepare the stuffing as per the instructions on the package. Wipe off the mushrooms. Scoop out the mushrooms, putting aside the stems. Set the scooped mushroom tops in a 9x13 pan or a pan large enough to hold them all. Chop the mushroom stems and add to the prepared stuffing mix, stirring well. Carefully stuff each mushroom, brush the tops with melted butter. Bake at 350 degrees F. for 20-30 minutes. Sprinkle with the cheese and bake another 5 minutes to melt the cheese.


Notes: I kept wanting to add more to this recipe--herbs, spices etc. but my husband shooed me away. He was right, because these were gone VERY quickly. We could have easily doubled the recipe. People loved the mushrooms. My husband did say to mention that he sometimes adds sauteed, chopped onion and celery.


Next, I will go over the hot food we served.  


On OFL we have an article on figuring out seating for parties:
http://oldfashionedliving.com/hospitality4.html

~Brenda

St. Patrick's Day Traditional Food

One of my favorite things about Irish cooking and it's history is how the dishes always make use of ingredients that are readily available and inexpensive. That's why many of the recipes for traditional Irish dishes use lamb (mutton), potatoes and onions. I have articles on Old Fashioned Living for many of the traditional Irish potato dishes and breads, which I'll give links to at the end of today's blog, so today I thought I'd share a few recipes I hadn't written about previously.

DUBLIN CODDLE
Dublin Coddle is most likely a dish that developed from the Irish stew recipe, replacing the lamb with bacon and sausage. Some recipes add carrots and garlic as well.

Dublin Coddle

Ingredients:
1 1/2 pounds thick pork sausages, sliced, 1 inch pieces
1 1/2 pounds slab or thick sliced bacon, diced (1 inch)
1 quart boiling water
2 large yellow onions, peeled, sliced thin
2 pounds potatoes, peeled, thickly sliced
4 tablespoons chopped fresh parsley
salt and ground black pepper to taste

Boil the water in a large pan. Place the sausage and in the boiling water and boil for 5 minutes. Remove the meat with a slotted spoon, and place in a large ovenproof dish or Dutch oven. Layer the meat with the onions potatoes and parsley. Pour over the liquid so it JUST covers the meat and vegetables. Cover and either cook slowly on top of the stove or put in the oven and cook at 350 degrees F. Cook for about an hour until the liquid is half absorbed. Taste to season more if needed. Serve hot with bread.

IRISH COFFEE
There are several versions of who first made Irish Coffee, but most agree it was created in the 1940's in an Irish airport and served much like a hot toddy to cold and wet tourists. Below is a recipe that is similar to the original Irish Coffee drink.

Irish Coffee

Ingredients:
1/2 cup strong coffee
1/4 quality Irish whiskey
1 1/2 tsp. brown sugar, not white
3 tbsp. heavy cream

Rinse a glass mug with hot water to warm the glass. Add the hot coffee to the mug immediately, stir in the whiskey and brown sugar until the sugar is dissolved. Froth the heavy cream quickly, and pour it slowly over the back of a spoon that is held JUST above the coffee, so it floats on top. Serve hot without stirring. The whiskey laced coffee should be sipped through the cream.

SHEPHERD'S PIE
Shepherd's Pie is another example of using what's on hand because it uses leftovers. The recipe below is pretty basic. Use leftover beef of any type, but roast beef works really well. The mashed potatoes should be fairly creamy, and adding shredded cheddar cheese makes a nice addition. Don't be afraid to add extra spices, a little extra meat, or other vegetables such as peas or cabbage.

Shepherd's Pie

Ingredients:
2 tablespoons oil
1 medium diced onion
2 thinly sliced carrots
4 tablespoons flour
2 cups beef stock
1/2 tsp. dried thyme or 1 tsp. minced fresh
1 pound cooked minced leftover beef or lamb
2 1/2 cups leftover mashed potatoes

Add the oil to a large skillet to heat on medium. Add the onion and cook until softened. Add the carrots, stir in the flour and saute until it's lightly browned. Slowly add the stock, and the thyme. Bring to a boil and simmer for 5 minutes. Add the meat and simmer for 5 more minutes. Place in a pie dish and cover with the mashed potatoes. Place into the oven for 30 minutes at 350 degrees F.

Boxty, Champ, and Irish Stew:
http://oldfashionedliving.com/holidays/irishfood2.html

Traditional Colcannon:
http://oldfashionedliving.com/holidays/colcannon.html

Irish Tea Traditions:
http://oldfashionedliving.com/irishtea.html

Happy St. Patrick's Day!

~Brenda

Slow Cooking: Beef Dishes

Beef roast, steaks or stew meat have been expensive for quite some time now, and I never buy it unless there is a good sale, even if it's a special occasion. Sometimes I have to get creative as you'll see in these recipes. If roast isn't on sale, but steak is, then I use that instead. This is one reason I love cooking in the crock pot. Cooking any cut of meat all day long makes it very tender, even if it's on the tough side. I admit that I'm thrifty, but I've had to be over the years, and I can't imagine being any other way. These recipes will feed about four people, depending on how many are teenagers:)

Slow Cooked Beef Roast

Ingredients:
3-4 lb. chuck roast
1 cup water
1 cup beef broth
1 tsp. garlic powder OR
1 or 2 cloves garlic
salt and pepper
4 potatoes, peeled, cut into chunks
2 cups carrots, baby or full sized, sliced
1 sweet onions, sliced very thinly

Place beef in crock pot. Season with salt, pepper and garlic powder or garlic. Saute the onion in a skillet until soft. Add the onions to the crock pot. Place the one cup water into the skillet, heat to stir up the bits of brown, then add the liquid to the crock pot. Place the vegetables around the roast. Add the cup of beef broth. Cover and cook on high for about 5 hours, or low for 8 to 10 hours.


Crock Pot Beef Stew

Ingredients:
2-3 pounds beef roast *see notes
1/2 c. flour
1 1/2 c. beef broth
1 cup tomato sauce
1 tsp. Worcestershire sauce
2 cups carrots, sliced
3 potatoes, peeled & cubed
1 onion, quartered

Cut the beef into one inch cubes. Brown in a large skillet with the onion. Place meat and onion in crock pot and sprinkle the flour over all. Stir to coat meat. Add the beef broth, Worcestershire sauce and tomato sauce. Stir. Add the remaining ingredients and stir to mix well. Cook on low 10-12 hours or high 4-6 hours. Serve with noodles or rice.

Notes: Stew meat is often fairly expensive. Any cut of beef can be turned into stew meat by cutting it into cubes. Use ranch or chuck steaks, chuck roast, or any type of roast for this recipe.

Mexican Beef

Ingredients:
3 1/2 lb. chuck roast
1 (15 oz.) can crushed tomatoes
1 (4 oz.) can diced green chiles
1 cup beef broth
1 packet dry taco seasoning mix
2 tbsp. corn starch

Brown roast on all sides, then place in the crock pot. Add tomatoes, chiles, taco mix, broth together in a bowl. Mix well, then pour over the beef. Cook on high for 4-5 hours. The roast should be tender. Use a meat fork and knife to slice up or shred the beef. Do this 45 minutes or so before serving, add the corn starch, stirred into about a 1/2 cup of water. Stir it into the beef, then cover again and cook for the additional 45 minutes. Serve the beef over rice or in tortillas with cheese, lettuce, green onion and salsa.

Slow Cooked Beef Burgundy

Ingredients:
1 lb. bacon
3 lbs. beef, cubed
1 bottle red wine
1 lb. onion, diced
1 lb. carrots, diced
2 cloves garlic, peeled and minced
1 bay leaf
Salt
Ground black pepper
Flour

Cook the bacon in a large skillet, remove when cooked to a plate and set aside. Remove all but about 1/4 cup or so of bacon grease. It doesn't have to be exact. In a pie plate or bowl mix flour that has been seasoned with black pepper. 2 cups flour is plenty. Coat the beef cubes in the flour, then brown in bacon fat on all sides. Transfer meat to a crock pot. To the same skillet, add the onion, saute until softened. Add to the crock pot with the garlic and carrots. Pour about a cup of wine into the skillet and loosen the brown bits from the pan. Add to the crock pot. Add bay leaf, and salt and pepper to taste plus one more cup of wine. Cover and cook on low 8 to 12 hours or high for about 6 hours. Serve over noodles or rice.

This is a fun article I wrote awhile back with Greek recipes for OFL:

http://oldfashionedliving.com/greek.html

An Elegant Dinner for Valentine's Day

If you've been reading this blog for awhile you know that I had do not enjoy long, complicated recipes. I like simple recipes with ingredients that I can find with ease. I know myself, and know that I will not enjoy making a dish that is overly complicated. Valentine's Day should be fun and relaxed, so I go for simple.

I was browsing my cookbooks this week looking for a nice menu and I ran across these lovely dishes in The Wine Cook Book by The Browns, published in 1960. I'm going to serve this with a nice salad, and a loaf of French bread. I made changes to the recipes for clarification and taste, so they aren't identical to the published recipes.

A note on the wine: Sauvignon Blanc, Pinot Grigio, Pinot Gris, or a Pinot Blanc will work well for these recipes. It doesn't need to be expensive either. You'll need a total of four cups for the following recipes. This would be more than one standard bottle of wine, which is fine, because if you buy two bottles, then you'll be able to have a glass with dinner too.

Peach Soup

Ingredients:

2 cups sliced peaches

2 cups white wine

1/4 tsp. cinnamon

2 cloves

sugar to taste

Place a pint of water in a medium pan to heat. Add peaches and cook until tender. Press through a colander or use a hand blender. Place the peaches back in the pan as they are strained. Boil for a few minutes. Stir in the wine, and add sugar to taste. Heat until just boiling and serve in bowls.

Notes: honey can be used instead of sugar. The soup can be garnished with whipped cream.

Mussels in White Wine

Ingredients:

2 quarts mussels

1 small sweet onion, sliced thinly

handful of fresh minced parsley

3 cloves garlic, peeled and minced

1 cup white wine

1 tsp. butter

salt

ground black pepper

Wash mussels several times in clean water each time. Place the mussels in a deep soup pot, sprinkle with parsley, onion and garlic. Add the butter and the wine. Cook for 15 minutes on high heat, covered tightly. The mussels are done when opened. Serve in bowls with the liquid. To eat, remove the mussel from the shell, dip in the broth and eat.

Fish in Sauce

Ingredients:

1 cup white wine

2 pounds firm fleshed fish *see note

2 tbsp. olive oil

1 thinly sliced onion

1 bay leaf

1 garlic clove, peeled and minced

1 fresh, chopped tomato

salt

ground black pepper

1 tbsp. flour

In a heavy skillet heat the olive oil and saute the garlic and onion until very lightly browned and soft. Be careful not to scorch. Add the tomato, seasonings and the fish to the pan. Cover the pan and saute over medium heat, shaking the pan often so it doesn't stick. When tender, lift out the fish and keep warm on a platter. Stir the flour into the broth of the pan, add the wine and bring to boiling.

Firm fleshed fish should be one that won't fall apart easily. Catfish, Cod, Halibut, Red snapper, Striped bass, Grouper or Mahi-Mahi will work well. If you aren't sure ask at the fish counter when you buy it.

On OFL I have an article with plans for a romantic evening with menu:

http://oldfashionedliving.com/holidays/romance.html

~Brenda

Summer Vegetables on the Table

It's hard to believe we are heading into the end of August. My oldest son started college as a freshman, my other two will go into 6th and 12th grade the Tuesday after Labor Day, and before we know it Fall will bring cooler weather. Vegetable and herb harvests are going strong around the country so I thought I would share more fresh vegetable recipes today. Remember, if you don't grow your own, watch for roadside stands to pick up local produce.

Squash with Carrots

Ingredients:
3 tbsp. water
2 tbsp. vegetable or olive oil
3 cups summer squash, any variety
3 cups grated carrots
3/4 cup chopped onion
1 tsp. each minced fresh parsley, oregano and thyme
1/2-1 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. butter or margarine

Saute the onions until tender in the oil. Add the squash, carrots and water to the onion. Cover and simmer 5 minutes. Add the remaining ingredients, cover and cook, stirring occasionally until just tender. Makes 6 servings.

Note: You can substitute other fresh herbs such as dill, marjoram, summer savory, rosemary, sage or chives.

Green Bean Salad

Ingredients:
1/4 cup vegetable or olive oil
1 tbsp. vinegar
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. fresh, minced rosemary
1 clove garlic, mashed
3 cups green beans, cooked until just tender

Combine all the ingredients except the green beans. Whisk until combined, pour over the beans and toss gently. Cover and chill at least 4 hours. Remove the garlic clove. Serve chilled. 6 servings.

Lima Bean Basil Salad

Ingredients:
3/4 cup vegetable or olive oil
1/2 cup vinegar
3-5 tbsp. chopped fresh basil, any variety
1 tsp. salt
1 tbsp. sugar
1/2 cup chopped green onion or chives
6 cups cooked lima beans (just tender)

Mix the oil, vinegar, basil, salt, sugar and onion. Pour over the lima beans, toss. Cover and chill at least 4 hours.

Lastly, I have a recipe for a buttermilk dressing that can be used as a dip for vegetables. I love cutting up green bell pepper, cucumbers and carrots for dipping.

Buttermilk Herb Dressing

Ingredients:
1 cup buttermilk
1 cup cottage cheese, any variety
3 tbsp. chopped green onion or chives
2 tbsp. lemon juice
1 tsp. salt
2 cloves garlic, peeled and minced

Process this in a blender or food processor. Keep refrigerated.

On OFL I have some great recipes for using basil:
http://oldfashionedliving.com/basil.html

Polish Food for Easter

My great grandparents were born in Poland, which is probably why I have a love of cabbage, kielbasa and sauerkraut in all their variations. Easter always brings to mind kielbasa and baked ham because I recall those two items always being on the menu when my grandmother cooked large meals. Today I wanted to share a few Polish recipes with you since they've been on my mind. My great grandparents and grandparents on that side of the family have passed away, but it's nice to know we can always cook up a batch of good Polish food when they come to mind.

The first recipe is for Stuffed Cabbage Rolls, which have many, many variations. I made them once for my father who instantly told me "They aren't greasy enough." It's hard to get them just like grandma used to make so I stopped trying and added my own touches to the recipe.

Stuffed Cabbage Rolls/Golabki

Ingredients:

Large head of cabbage

1 pound ground beef (chuck or round)

1/2 pound sausage (medium or hot)

salt and pepper to season

1 cup cooked white rice

1 small onion, minced

1 egg

1/2 tsp. thyme

15 ounce can tomato sauce

1 tbsp. brown sugar

1/4 cup water

1 tbsp. vinegar

Peel the leaves from the head of cabbage, carefully keeping them whole. I don't normally count the leaves. I use every whole leaf I can. Some will be larger than others; usually they will all fit in a 9x13 pan or a roaster.

Cook the cabbage leaves in the pot of boiling water for 5 minutes, or until just pliable. Remove and run under cool water, laying them carefully on clean towels or paper towel. If some leaves have a large center vein, carefully cut out so they will be easier to roll up.

Combine the ground meat, rice, onion, egg and thyme in a bowl with a very sturdy wooden spoon or your hands. Mix it well until all is combined. Shape a small "log" of meat and place on a cabbage roll. Fold the sides over the meat, then roll up. Toothpicks can be used to fasten. Usually I lay each one seam down in the pan and they stay rolled up. Use all of your leaves and meat. Mix together the tomato sauce, sugar, water and vinegar. Pour this over the cabbage rolls. Cover loosely with foil, and bake at 325 degrees F. for about an hour and 1/2 until the meat is cooked through. Check every once in awhile to make sure it isn't drying out-- if so, add a little water to the pan.

Notes: You can use more tomato sauce if you wish. Some people use spaghetti sauce, although that is not the traditional type of flavor. The vinegar and sugar give the tomato sauce a little bit of a sweet/sour taste. Also, you can vary the meat however you wish-- more sausage or less. IF you use instant rice you don't have to cook it first.

Polish Easter Soup

Ingredients:

2 quarts water

1/2 tsp. salt

1 cup of diced ham

1 cup smoked/cooked sliced kielbasa

2 hard cooked eggs

1 tbsp. horseradish

1 tbsp. vinegar

2 tbsp. flour mixed in 1/2 cup water

Add all ingredients except the flour mixture and boil for 15 minutes or so. Add the flour mixture, straining any lumps that may have formed first. Cook a few more minutes until it thickens the soup slightly. Serve.

Notes: To me this is more of a leftover soup, made with the ham and and kielbasa served at Easter. I love adding sauteed cabbage to soup as well. This recipe is easy and it can be served as a side dish for Easter.

Sweet Sour Cabbage/Kapusta

Ingredients:

1 medium head of cabbage

3 cups water

2 1/2 tbsp. vinegar

1/2 cup sugar

1 1/2 tsp. salt

ground black pepper to taste

2 tbsp. bacon grease

1 onion, sliced thin

Combine all but the cabbage and bring it to a boil. Shred or very thinly slice/chop the cabbage, and add to the mixture. Cook for 20-30 minutes.

Notes: You can cook up some bacon to get the grease and use the same pan. It doesn't have to be exactly 2 tbsp. Remove the bacon when cooked, cool, chop and put back in with the cabbage. Serve this on the side with kielbasa or any type of sausage.

On OFL we have a lovely article on Polish Easter Traditions:

http://oldfashionedliving.com/anna.html

~Brenda

Chicken and Dumplings Two Ways

I'm sorry I missed my Tuesday post. I had trouble with my laptop, and as I was finally typing out directions for the pizza dough I realized I really needed pictures to go along with it to explain fully. I'll be making homemade pizza within the next week, and I'll take pictures and share the recipe when I have those. I love this dough recipe and can't wait to share it with everyone.

Today I want to share two recipes for dumplings that I make with chicken. This last time I actually made both types to test which my family liked best. The first recipe is for a rolled, strip dumpling made from scratch. The second type is made with Jiffy or Bisquick baking mix.

(This is the link for Jiffy Baking Mix which is available in the grocery store. http://www.jiffymix.com/recipes.php/Jiffy+Baking+Mix )

Let's start with the strip dumplings first.

Rolled Strip Dumplings

Ingredients:

2 cups all-purpose flour
2 tsp. baking powder
3 tablespoons shortening
1 teaspoon salt
3/4 cup water

Mix together flour, baking powder and salt. Cut shortening into flour/salt mixture using a pastry blender or fork. It should work in, and turn crumbly. Stir in the water to form a soft dough. Use a little more if needed. Turn the dough out onto the counter that has been lightly floured. Roll out the dough VERY thin. You want to be able to pick up the strips, but it needs to be kept thin. Cut into 1 inch wide strips.


A serrated knife works well. Cut 1 inch long pieces of dough from the strips and drop into a simmering broth. Cook for about 10 minutes with the pot lid off, then 10 minutes more with the lid on.

Easy Drop Dumplings

(10-12 Dumplings)
2 cups "JIFFY" Baking Mix
2/3 cup milk

Combine ingredients until blended; the dough will be very soft. Drop dough by the spoonful into the boiling broth, stew or soup. Drop them next to each other, not on top of one another. Cover tightly; reduce heat and simmer 12-15 minutes.


Notes: These turn out fluffy, and delicious. I double the recipe and make them in batches. I remove the first batch to a bowl when done, and put in the next ones, cooking as instructed. IF you need to add more broth after the first batch be sure to bring it to a boil before the dumplings. I have also used Bisquick with really good results.

The Chicken and Broth for Dumplings

Ingredients:
1 frying chicken, cut up 2-3 pounds thighs and/or breasts with bone
1 water to cover chicken
1 tbsp. poultry seasoning, or Italian seasoning
onion, chopped
salt and pepper to season

Rinse the chicken, removing any giblets or livers. Place the chicken in a large soup pot, add the chopped onion and seasonings, then cover with water. Bring to a boil, cover and simmer for about an hour until the chicken is cooked. Remove the chicken to a bowl or platter. Turn off the burner, and cool the chicken enough to handle. (Optional: Use a slotted spoon to remove the onion from the broth, and discard. My family doesn't like chunks of onion).

When the chicken can be handled, remove it from the bones, cutting it into bite size pieces. Place the chicken back in the broth, and bring to a boil. Add the dumplings per one of the recipes above.

THE FAVORITE DUMPLING
Hands down the easy baking mix drop dumpling was the favorite by everyone in the family. The strip dumplings were good, but just not as good. They were more like a very thick noodles then a dumpling. I can see times where they would be good in a soup instead of noodles.

~Brenda

Three Easy Chopped Steak Meals

We often have from one to three extra teens at our house any day of the week, and especially on weekends. This week I'll be sharing meals on the blog that are fairly easy and inexpensive to fix when extra people are at the table. Below are the meals I will be sharing:

1. Today: Chopped/Cubed Steak

2. Tuesday: Homemade Pizza

3. Thursday: Chicken and Dumplings

Chopped steak, also known as cubed steak in some areas, is usually the least expensive of the cuts of steak. It's low in fat and very easy to cook with. The first method of cooking chopped steak that I'd like to share is grilling, which is the easiest and quickest. Figure on one to two steaks per person if they are about the size of a hamburger patty. My teen boys and husband eat two each, while my daughter and I eat one each. When buying the chopped steaks always buy a 2-3 extra and if they aren't eaten at the meal they can be warmed up the next day for steak sandwiches or salad.

Grilled Chopped Steak

Ingredients:

1 to 2 steaks per person

Seasoning Salt

Adobo Seasoning

Season each steak on one side with the seasoning salt, and the other with the Adobo seasoning. Place on the grill, cooking five minutes on each side. At this point you can remove the thinner or smaller steaks, and continue cooking any that may need to grill longer. It's important not to overcook this type of steak or it will toughen. When done remove from grill and allow to sit in a platter for 5 minutes or so before serving. Note: if you can't find Adobo seasoning use a little bit of chili powder and garlic powder in it's place.

Pan Fried Chopped Steak

Ingredients:

1-2 steaks per person

Seasoning Salt

Cajun Seasoning

Season the steaks with seasoning, and place in a large skillet that has been sprayed with pan spray. Cook on one side until the steak is browned well, then turn over. At this point the cooking time varies depending on how done each person desires the steak. Sometimes the steaks create quite a bit of liquid. Remove most of this to a bowl when it builds up, and set aside. After the steaks have finished cooking remove them to a platter. Toss in a can of mushrooms that have been drained into the same skillet. Cook til they are heated through, add the steak broth, and cook it down for a couple minutes until it thickens slightly. This can be served over the steaks or on the side. Onions can also be added with the mushrooms before stirring in the broth.

Chopped Steak with Mushrooms

Ingredients:

1-2 chopped steaks per person

Seasoning Salt

ground black pepper

1 can mushroom soup

Season the steaks with the seasoning salt and place in a pan that has been sprayed with pan spray, or a very small amount of oil can be added to the pan instead. Brown the steaks for 6 minutes or so on each side, removing any juices that are in the pan. While the steaks are cooking place the soup into a bowl, adding 1/2 cup of the juices from the pan. Whisk this together well. After the steaks have been cooked on each side pour the soup over the steaks. Turn the stove down and simmer the steaks for about ten minutes. Remove the steaks from the pan, and spoon some of the soup over them on a platter before serving.

Notes on Side Dishes: I serve all three of these with garlic bread, baked potatoes and salad or a vegetable.

~Brenda

Chili Cook Off Recipe & More

Friday my husband took a crockpot full of my chili in for a Chili Cook Off at the hospital he works at, and I won 2nd place. He's been telling me for years that he loves my chili more than any he's had, including restaurants. I always chalk it up to him trying to butter me up:) I thought I'd share my recipe, even though it is VERY simple, which is why I'm always surprised when everyone likes it so much.

Brenda's Chili

Ingredients:

1 1/2 pounds ground chuck

1 envelope taco seasoning

1/4 cup smooth taco sauce (I used Taco Bell brand)

4 15 ounce cans of chili beans in sauce (no meat)

1 can black beans

1 can traditional refried beans

1 1/2 cups water

Brown and drain the ground chuck, then add the taco seasoning, following directions on the packet. This can be done the night before, then refrigerated until ready to make the chili. Place the beef in the crock pot, add the cans of beans, taco sauce, and the refried beans and water. Mix it all together well, and cover. Cook on high for several hours, or longer on low. Stir occasionally.

Notes: I serve this with tortilla chips, and shredded cheese. This almost fills up a regular sized crock pot.

READER'S QUESTION

Would you happen to know how to make caramel out of condensed milk, Eagle brand type? As I recall it is baked in the over? Just popped into my wondering mind. ~foreverautumn

Sure! I had been asked this a couple years ago, so I saved the method:)

For safety reasons, heating the unopened can (old cooking method) is NOT recommended. Instead use one of the following methods.

Oven Method: Pour 1 can sweetened condensed milk into a 9 inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425º for 1 1/2 hours or until thick and caramel colored.

Stovetop Method: Pour 1 can sweetened condensed milk into top of double boiler; place over boiling water. Over low heat,simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.

READER'S TIP
When my daughter had blood on a white shirt, an ER nurse told me to pour Hydrogen Peroxide on the blood stain. Let it sit for a few minutes and wash. ~Kristi

~Brenda

Potato Goodness for Family Meals

Potatoes reign at our house. I wish my kids loved green beans, peas or salad as much as they love potatoes. I stopped using a fryer years ago, and try to bake or microwave when I can, or use a skillet so I can add a smaller amount of fat. Today I thought I'd share some potato recipes Practical Recipes for the Housewife, published in 1934 and the Modern Priscilla Cook Book from 1924. You'll notice some of the recipes call for boiled potatoes but don't give a method. I simply wash, peel, rinse in cold water, then cut them in chucks. I then cover with cold water and boil until they are just tender when tested with a fork. Drain, and run cold water over them to cool.

Lyonnaise Potatoes

Cut cold boiled potatoes into slices, season with salt and pepper. Slice an onion and fry in two tablespoons butter or fat. Have the butter very hot and turn in the potatoes. Cook until the potatoes have taken in the fat and serve with chopped parsley.

Mashed Potatoes

6 hot cooked potatoes (peeled, cubed and boiled)

6 tablespoons milk

3 tablespoons butter

1 tsp. salt

pepper

Mash the potatoes to free from any lumps. Add the hot milk, butter and then salt and pepper. Beat with a fork to make creamy and fluffy. Reheat and serve in a hot dish garnished with parsley and dotted with butter.

Potato Cakes

Season cold or hot potatoes highly and add enough beaten egg to moisten. Mold into cakes and roll in flour. Saute until golden brown.

Potatoes in Cream

4 medium potatoes, cold and boiled

1/2 tsp. salt

dash pepper

1/2 tsp. grated nutmeg

2/3 cup cream

Chop the potatoes, add the seasonings. Put into ramekins. Pour equal amounts of cream on to the mixture in each dish. Bake in a moderate oven (375 F.) until just browned on top, for about 15 minutes. Serves 6.

Note: You can use a casserole dish instead of the individual dishes.

Housekeeper's Potatoes

1 quart diced cold potatoes

1 tsp. salt

dash pepper

2 cups soup stock (chicken, beef, etc.)

1 tsp. lemon juice

1 tbsp. chopped parsley

1 tbsp. butter

Combine potatoes, salt, pepper and stock. Simmer for ten minutes. Add remaining ingredients and simmer five minutes longer. 8 Servings.

On OFL we had a fun discussion about the perfect baked potato:

http://oldfashionedliving.com/potatoes3.html

Time Flying & Caramel Goodness

Time has certainly flown by since January for me. I find it hard to believe it's February 16th already. Valentine's Day was interesting at our house, with two teens, both having girlfriends this year. There were plans made, plans changed, and more plans made, but in the end everyone had fun. There was homemade pizza involved, as well as candy and brownies. This Friday, February 18th is also an example of time flying. My husband and I will be married 22 years on Friday. We didn't meet until we were heading towards 30 years old, and I've found I appreciate my marriage so much more since I had to go through several frogs to get to my prince:) It really was worth the wait, especially since we get to celebrate with our three kids who are already 17, 16 and 10.

Now that the mushiness is out of the way I thought I'd share some caramel recipes I found, to make up for not posting any Valentine's Day goodness last week. These are from a booklet I had from the 1950's.

Caramel Popcorn Crunch

Ingredients:

1/2 lb. Craft Caramels (28)

2 tbsp. hot water

2 quarts popped popcorn, salted

Place the caramels and water in the top of a double boiler. heat, stirring frequently until the caramels are melted and the sauce is smooth. Pour over the popcorn in a large bowl and toss to coat all of the kernels. Coat your hands with cold water and spread on a lightly greased cookie sheet. Let it stand until the surface is dry. Break apart to serve.

Caramel Sauce

Ingredients:

1/2 pound/28 caramels

1/2 cup hot water or milk

Place the caramels and water or milk in top of a double boiler. Heat, stirring frequently until all is melted and smooth. Makes 1 cup sauce.

The recipes below use the sauce. You can now buy premade caramel sauce, but it's always good to know how to make it from the caramels, and buy which ever is on sale or cheaper.

Caramel Parkay Frosting

Ingredients:

1/2 cup Parkay Margarine

4 1/2 cups sifted confectioners' sugar

1 cup coated Kraft Caramel Sauce

Cream the margarine. Add the sugar alternately with the caramel sauce, blending until the frosting is smooth and creamy.

Caramel Breakfast Cake

Ingredients:

2 tbsp. sugar

3 tbsp. chopped pecans

20 buttermilk biscuits (2 or 3 tubes)

3/4 cup caramel sauce

1/2 cup margarine or butter, melted

Sprinkle the sugar over the bottom of a well-greased 9 inch round cake pan. Cover with the nuts, then pour on the caramel sauce. Separate the biscuits and dip each in the melted margarine or butter. Place 15 biscuits, overlapping, around the outer edge of the pan. Use the remaining 5 biscuits to make an inner circle of overlapping biscuits. Bake in hot oven, 400 degrees, for 20 minutes.

~Brenda

Old Fashioned Loaf Cakes from 1968

I was looking through my recipes for more breakfast breads, and found a cookbook from 1968 simply called Cake Cookbook. It has a section on Loaf Cakes, which are basically sweet quick breads or pound cake type recipes. I thought I would share a few that I plan on trying. But first I wanted to share my lemon bread recipe because some of you asked for it. It's not from scratch; but instead uses a cake mix. What I do is wait until cake mixes are on sale for a dollar, and stock up. I never pay more than $1.00 each, to keep the expense down.

Lemon Bread

Ingredients:
1 box lemon cake mix, any brand
1 small box instant lemon pudding
1 cup water
1/2 cup vegetable oil
4 eggs

Beat together all the ingredients in a large bowl on slow to start, then on medium speed for 2-3 minutes. Pour into 2 regular size bread pans that have been sprayed with pan spray, or you can coat in a very light coating of margarine or butter. Bake for 50 minutes in a 350 degree F. oven. Cool before slicing.

Buttermilk Loaf Cake

Ingredients:

2 cups sugar

1/2 pound butter or margarine

6 eggs, separated

3/4 cup buttermilk

3 cups flour

1/2 tsp. salt

1/2 tsp. soda

4 tsp. baking powder

1 tsp. vanilla

Cream sugar and butter; add egg yolks, 1 at a time. Add buttermilk; add flour, salt, soda and baking powder. Add vanilla and beaten eggs whites; pour into loaf pan. Bake at 325 degrees F. for 1 hour or until it tests done with a toothpick. Cool on a rack.

Blackberry Jam Cake

Ingredients:

3/4 cup butter

1 cup sugar

2 cups sifted flour

1 tsp. allspice

1 tsp. ground cloves

1 tsp. cinnamon

3 eggs

1/2 cup sour cream

2 cup blackberry jam

Cream butter. Add sugar and eggs; beat well. Combine flour and spices. Alternate with the sour cream to mix into wet ingredients. Add jam last. Pour into loaf pan that has been sprayed or greased. Bake in a 350 degree F. oven for 40 minutes. Cool on wire rack.

Sunny Citrus Cake

Ingredients:

3/4 cup butter or margarine

1 cup sugar

1 tsp. grated orange rind

1 tsp. vanilla

3 eggs

1 cup orange marmalade

3 cups sifted flour

1 1/2 tsp. baking soda

1 tsp. salt

1 cup buttermilk

Cream butter, sugar, orange rind and vanilla together until fluffy; add eggs 1 at a time, beating well after each addition. Stir in marmalade. Sift flour, soda and salt together; add to first mixture alternating with buttermilk. Turn batter into greased and lined 9 inch tube pan (or Bundt or 9 inch loaf pan) Bake at 350 degree for 1 hour. Cool ten minutes.

Chocolate Marble Cake

Ingredients:

2/3 cup butter or margarine

2 cups sugar

4 eggs, well beaten

3 cups flour

4 tsp. baking powder

1 cup milk

1 square chocolate, melted

1 tsp. vanilla

Cream butter and sugar together. Add well-beaten eggs; mix well. Sift flour and baking powder; add alternately with the milk to mixture. Put 1/3 of batter into a bowl and add melted chocolate. To the white batter; add vanilla. Drop the white batter, then the chocolate by spoonfuls into a well greased tube, Bundt pan or a 9 inch loaf pan. Bake for 1 hour at 350 degrees F. Cool for an hour.

We also have a great article with recipes for crazy

cakes like the Tomato Soup Cake:

http://oldfashionedliving.com/crazycakes.html

~Brenda

Home Comfort Soups from 1948

Winter came down to our home one night quietly pirouetting in on silvery-toed slippers of snow,and we, we were children once again. ~Bill Morgan, Jr.

We just finished dinner, BBQ chicken and potato wedges, and I was thinking about soups again. I know, I'm a little odd, but winter makes me crave soups and chowders. I just found my copy of the Home Comfort Cook Book from 1948. It was published for Home Comfort Ranges and was originally "One dollar post paid". Don't we wish cookbooks cost that now:) This time period is great for finding recipes that use thrifty ingredients. I thought I'd share a few of the recipes.

Cream of Corn Soup

2 cups boiling water

2 cups canned cream style corn

1/2 cup chopped celery and leaves

1/4 cup chopped parsley

1 tbsp. chopped onions

2 cups milk

2 tbsp. butter

2 tbsp. flour

1 tsp. salt

1/4 tsp. paprika

Add water to corn. Simmer, covered, for 20 minutes with celery, parsley and onion. Melt butter, add flour and when well blended add milk slowly. Strain corn mixture and add to white sauce. Season, heat to boiling point and serve with sprinkling of additional parley on top of each soup plate. Makes about 4 1/2 cups.

Chicken Bisque

2 tbsp. butter

2 tbsp. flour

3 cups chicken stock

1 cup top milk *see note

1 cup cooked ground chicken

salt and paprika

Melt butter, blend in flour, add chicken stock gradually, then top milk and ground chicken. Season to taste. Heat well and serve-luscious preceding a salad main course at luncheon topped with whipped cream, sprinkled with paprika. Makes about 5 cups.

Note: Top milk is the milk that was "topped" from whole milk that still had the cream in it. You can use half and half or cream instead.

Onion Soup

1 1/2 cups thinly sliced onions

3/4 cup water

4 tbsp. butter

1 tbsp. flour

6 cups stock (beef, chicken, vegetable)

1 tsp. Worcestershire sauce

salt

pepper

toast

grated cheese

Brown onions in butter. Stir in flour, stock and Worcestershire sauce. Simmer covered for one hour. Season with salt and pepper. Place in oven proof dishes. Cover top with toast sprinkled with cheese. Put in hot oven until cheese is melted. Serve at once. Makes 6 cups.

Notes: Toast can be Italian or French bread that's been sliced and lightly toasted. Sprinkle with Parmesan, Swiss or other cheese and heat under broiler.

Cream of Mushroom Soup

1/2 pound mushrooms

2 cups stock or water

1 small stalk celery, chopped

2 carrots, chopped

1/2 onion, chopped

2 sprigs parsley

2 tbsp. butter

2 tbsp. flour

2 cups cream

1 1/4 tsp. salt

Wash mushrooms, trim stems and cover with stock. Add celery, parsley, peeled carrots and onion. Simmer for 20 minutes. Drain vegetables, reserving stock and put through at food chopper (blender or food processor). Melt butter, add flour, and blend well. Add mushroom stock slowly and hot cream. Add the vegetables, season and serve. Makes 4 1/2 cups.

Check out this article from Mary Emma on winter chowders:

http://oldfashionedliving.com/chowders.html

~Brenda

Starting Off the Year With Cooking Ideas

It's hard for me to believe we are nine days into 2011 and I'm just now on the blog. It's been chaotic to say the least. I've had two kids home sick, and my husband, but at least they waited to catch those nasty germs until after the holidays. I've been cleaning this weekend, and looking through recipes trying to find a few new recipes that might please everyone, not just one or two of us. Also, one of the things I received for Christmas was a revolving spice rack, and I've been looking over my notes with herb blend recipes and suggestions. I'll share a few of those, but first I had a couple of emails to answer from readers, and to share.

CORRECTION

I posted a waffle recipe in December and left off the amount of pancake mix, but I did fix it later. The post is here: http://oldtips.blogspot.com/2010/12/holiday-entertaining-breakfast-brunch.html Sorry about that:)

READER'S TIP
One of our readers, Jacqui, sent me this suggestion after seeing a salad recipe I shared. Thanks:)

Another salad that is great for Christmas--and especially if these ingredients are available-- is a spinach salad or green salad topped with tangerine pieces, avocados and any kind of nuts that you like. I like to dress it with a nut oil like walnut oil, avocado oil, hazelnut oil and an orange vinaigrette. Cuisine Perel makes a wonderful blood orange vinegar but it is pricey at $8.99 a bottle. It lasts and lasts but it is expensive. For a less expensive and equally good dressing I use either fig or pomegranate vinegar on this salad. It is absolutely wonderful. Thanks for such a great year round newsletter ! Jacqui in Monterey, CA

HERB BLENDS
Below are a few herb/spice blends to try this winter, using dried herbs.

Cajun Style Seasoning Mix

1/2 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
Optional: 1/4 tsp. cumin

Combine and store in a glass jar.

Lemon and Herb Seasoning

2 tbsp. dried basil
1/2 tsp. dill
2 tbsp. onion powder
1 tsp. dried oregano
1/2 tsp. dried lemon peel (grind if it's too large)
Optional: 1/2 tsp. salt and pepper

You can use more dill, I just don't like it to overwhelm the other flavors. The salt and pepper is completely optional-- or use just one of them if you wish. This recipe doesn't have garlic powder, but you could add a small amount of that too. Combine the ingredients and store in a glass jar.

Italian Style Blend

1/2 cup dried oregano
1/2 cup dried basil
2 tbsp. dried sage
1 tbsp. dried thyme
2 tbsp. garlic powder (not salt)
1 tbsp. lemon pepper
1 tbsp. garlic pepper
2 tbsp. salt

This is a larger quantity but can be used with so many things that it should be used fairly quickly. I love flavored peppers instead of salt so I tend to have them on hand. If you don't, then you could substitute black pepper, and garlic powder. The lemon is nice, but it would taste fine without it.

On OFL I have some tips on using chili powder:
http://oldfashionedliving.com/chilipowder.html

Thanksgiving: Stuffing Your Turkey

Thanksgiving Day is a jewel, to set in the hearts of honest men; but be careful that you do not take the day, and leave out the gratitude. ~E.P. Powell

There are so many traditions and variations on stuffing for turkey. My mom loves to experiment and changes a few ingredients each year. I know some cooks love taking shortcuts and using stuffing from a box. I say whatever your family loves best is what you should do. They are the ones that matter:) Before I share a few vintage stuffing tips and recipes, I want to make sure we all know the most recent safety on cooking a turkey with stuff. This is from the USDA:

If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.

REMINDER: Remove the giblets from the turkey cavities after thawing. Cook separately.

The stuff recipe below is from the Home Comfort Cook Book published in St. Louis, Missouri in 1948. I love the simple, fresh ingredients that are used and how easy they are to put together. My notes are at the end of the recipe and variations.

Poultry Stuffing

4 cups bread

2 tsp. salt

1/4 tsp. pepper

1 egg, slightly beaten

1/2 tsp. poultry seasoning

1 tbsp. minced onion

2 tbsp. chicken or other fat

1/3 cup hot water or giblet stock

giblets, if desired

Break bread into small pieces and measure, packing down firmly. The bread should be stale but not dry. Add other ingredients, blending together with fork. Last add giblets which have been stewed in salt water, drained and chopped in small pieces. Sufficient for large chicken or small turkey. Use 2 cups bread for 3 pound chicken; 4 cups for 12 pound turkey.

Dressing Variations

Celery: Add 1/2 cup sliced celery to dressing, cooked until almost tender. Use celery water in dressing. Or cook celery with giblets.

Apple: Add 1 cup or more chopped apples to dressing.

Oyster: Add 1 cup drained oysters to dressing and moisten with oyster liquid plus milk.

Potato: Use all of half mashed potatoes instead of bread. One cup sausage meat may be included.

Rice: Use 3 cups cooked rice and 1 cup bread crumbs; 1/2 cup celery and 1/4 cup sliced green pepper.

Chestnut: Shell and skin 1 pound of chestnuts, cook until soft and put through potato ricer or sieve. Measure 2 cups pulp , add to 2 cups bread crumbs and proceed with recipe.

Cornbread: Use part or all cornbread in place of bread in Poultry Stuffing.

My Notes: I love adding apples and cornbread to my stuffing. I am not a fan of giblets, though I know many, many people are. I'm sure most of you know this, but chestnuts are not "water chestnuts".

The chestnuts referred to here are from the American or Chinese Chestnut tree, and the nut meat is frozen to keep it fresh, unless you have access to a grower and can buy them whole.

~Brenda

Economic Recipes from 1938

Today I have recipes to share from The Watkins Cook Book, published in 1938. I'm taking recipes from the section entitled Economy Recipes. I don't know about you, but I'm always looking for cost cutting tips and recipes using inexpensive ingredients. These are simple recipes that are easy for beginner cooks or those who have been cooking for years. I've also put my own tips in the notes after each recipe.

Potato Soup

2 cups mashed or leftover potatoes

3 tbsp. butter

4 cups milk

celery salt

onion powder

pepper

Cook potatoes and milk in a double boiler to just boiling. Beat with a rotary beater, add seasonings and butter. Serve very hot. Sprinkle with paprika right before serving.

Notes: use seasoning salt and ground black pepper to taste instead of the celery salt and onion powder. It's easier to keep on hand.

Swiss Steak

2 inch thick round steak

flour

2 tbsp. bacon fat

2 medium sliced onions

4 medium diced carrots

1 can tomato soup

3 or 4 potatoes

salt

pepper

celery salt

onion powder

Season the steak with salt and pepper. Sprinkle flour on the steak and pound it with a meat mallet to tenderize. Melt the fat and sear the meat on both sides, place in a roaster, pour can of tomato soup over meat, simmer one hour. Cover meat with the sliced onions, potatoes and carrots. Cover. Cook another hour on simmer. Remove meat and vegetables, add a little flour, make gravy. Serve with salad.

Notes: 2 inches is a really thick steak. If you get steak that is closer to an inch you obviously won't cook it as long. You can use vegetable oil instead of bacon fat if you wish.

Cornflake Pudding

2 cups cornflakes

2 cups milk

1/2 cup molasses

1/2 cup sugar

2 eggs, beaten

dash salt

1/3 tsp. ground ginger

1/2 tsp. vanilla

Place cornflakes in buttered baking dish. Blend all ingredients and pour over flakes. Bake in 350 degrees F. oven until mixture sets.

One Egg Cake

1/2 cup sugar

1 egg, beaten

3 tbsp. shortening

1/2 cup milk

1 1/2 cups flour sifted

2 1/2 tsp. baking powder

dash salt

1 tsp. vanilla

To creamed shortening add sugar and beaten egg. Alternately add milk and flour sifted with salt and baking powder. Add vanilla. Bake in square greased tin in moderate oven for about 30 minutes. Frost as desired.

Notes: a moderate oven is usually 350 degrees F. and an 8x8 baking pan will work for this recipe.

On OFL we have some great cakes that are easy to make and have been around for a very long time: Crazy Cake Recipes

~Brenda Jean

Muffins or Gems? What is the Difference?

I've always wondered what the difference was between a muffin and a gem. Gem recipes are always lumped in with the muffin recipes, and are made in muffin tins. So, what IS the difference? It's a little like Jello became synonymous with gelatin, though it was a brand name. The Gem Company made and sold kitchen equipment, including muffin tins. They were such a popular company that people started calling muffins cooked in their tins "gems". I looked through my cookbooks and found some recipes for gems to share.

Apple Gems

Modern Priscilla Cook Book, 1924

1 cup cornmeal

1 1/2 cups flour

1/2 tsp. salt

2 tbsp. sugar

5 tsp. baking powder

2 tbsp. molasses

1 cup milk

4 sour apples

Sift dry ingredients, add molasses and milk and beat until smooth. Peel and chop apples, adding them to batter. Put into muffin-tins and bake in a moderately hot oven. Time in oven, 25 minutes. Temperature, 375 degree F. Servings 12.

Raspberry Bran Gems

Good Housekeeping's Book of Menus,

Recipes & Household Discoveries 1926

1 cupful graham flour

1 cupful whole-wheat flour

1 cupful bran

1 teaspoonful soda

2 teaspoonfuls baking-powder

1 tablespoonful sugar

1 egg

2 tablespoonfuls cooking oil

1 teaspoonful salt

2 cupfuls sour milk or buttermilk

1/2 cupful raspberry jam

Mix all the dry ingredients together; add the oil, the egg well beaten, the sour milk, and the jam. Beat together thoroughly and pour into well-greased gem pans. Bake twenty-five minutes in a 400 degree F. oven.

Notes: You can sour milk by taking away a tsp. of milk and adding a tsp. of vinegar to the remaining milk. Let it sit a minute, stir and use. If you have non-stick coated muffin pans then just spray with cooking spray instead of greasing or buttering the pan.

Date Gems

Rumford Complete Cook Book 1934

1 cup chopped dates

2 cups flour

1/2 level teaspoon salt

1/3 cup shortening

1 egg

1 cup milk

2 level teaspoons Rumford Baking Powder

Stone (pit) the dates and chop coarsely. Sift together the flour, salt and baking powder. Cut the shortening into the flour, then mix in the dates and form to a stiff batter with the beaten egg and milk. Bake in hot, well-greased gem pans in a moderate oven about twenty minutes.

Note: Moderate usually means 350 degrees F.

On OFL we have muffin recipes that will be great to bake this fall.

~Brenda

Family Menu: A Patio Supper from 1969

I was trying to decide on a menu to share that could be used for Labor Day, and happened to run across my beat up copy of a Pillsbury magazine from 1969. This menu is for use when "the temperature soars and cooking's out of the question". The notes, if I have any, are after each recipe.

Walking Sandwich

12 slices rye bread, buttered

6 slices Swiss cheese

12 thin slices cooked corned beef, chilled

Summer Slaw dressing(below)

For each sandwich, fill between slices of rye with Swiss cheese, 2 slices corned beef, and Summer Slaw dressing. Makes 6 servings.

Summer Slaw

1 tablespoon mustard

1/2 salad dressing

3 tablespoons cream

2 tablespoons vinegar

2 tablespoons finely chopped onion

1/4 tsp. caraway seed

3 cups finely shredded cabbage

Stir mustard into salad dressing. Add cream and vinegar. Toss onion and caraway seed with chilled cabbage; add only enough of the dressing to moisten, then toss. Pass the remaining dressing with the sandwich in the above recipe.

Notes: I like using the cabbage mix with carrots included.

Saucy Baked Beans

6 slices bacon, cut in one inch pieces

3 1-pound cans (6 cups) baked beans in sauce

1 8 ounce can seasoned tomato sauce

1 cup chopped onion

1/2 cup ketchup

1/4 cup brown sugar

2 tbsp. mustard

1/2 tsp. salt

4 drops hot pepper sauce

Cook the bacon until almost crisp; drain. Combine the bacon and beans; add tomato sauce, onion, ketchup, brown sugar, mustard, salt and pepper sauce. Baked beans, uncovered, in 2-quart casserole at 300 degrees F. for 3-5 hours. 6 servings.

Notes: This could easily be made in the crock pot on high.

Ginger Peachy

4 cups sliced fresh peaches

1/2 cup orange juice

2 tbsp. honey

dash salt

2 tbsp. finely chopped candied ginger

vanilla ice cream

Combine peaches, juice, honey, ginger and salt; mix gently. Cover; chill thoroughly. To serve, spoon over vanilla ice cream. Makes 5-6 servings.

On OFL we have another menu for Labor Day here: http://oldfashionedliving.com/entertaining2.html

A Sunday Dinner Menu

While we try to teach our children all about life,Our children teach us what life is all about. ~Angela Schwindt

I always loved Sunday dinners as a kid, so I try to make sure my kids are home with us so we can have our family together. During the summer it's nice to grill, and get everyone involved in the meal, then afterwards play a game of horseshoes, swim or take a walk. Today I have a nice menu for a relaxing Sunday summer meal. I've used lemon thyme in the recipes, but if you don't grow it, you can use dried thyme instead. I've also crushed dried thyme and dried lemon rind together for a nice alternative. I have included an easy fruit dip instead of a dessert.

Salmon Burgers

Ingredients:

1 can (14.75 ounces) salmon

1 large egg, beaten lightly

1/2 cup bread crumbs

1 tablespoon minced chives or green onion

1 tablespoon lemon juice

1 tsp. minced fresh lemon thyme (1/2 tsp. dried thyme)

1/4 tsp. black pepper

Hamburger Buns

Drain the salmon and pick out the bones. Combine all the ingredients, except for the buns. Chill the mixture for 1/2 hour or longer. It will form into patties much easier. After chilling, form this into 4-6 patties, depending on the size you make them. The recipe easily doubles. Place a piece of foil over the grill grate and spray it with cooking spray, or melt butter/margarine on the foil. Place the patties on the foil and cook until the patties are browned on each side, and cooked through. You can also pan fry these.

Lemon and Herb Potatoes

Ingredients:

4 medium red potatoes

2 tsp. lemon thyme, minced

1/2 tsp. dried, crunch rosemary

4 tsp. vegetable oil

2 tsp. lemon juice

1/2 tsp. salt

1/4 tsp. ground black pepper

Scrub the potatoes and cut into cubes. Place in a pan, cover with water and boil until they are just tender. Drain. In a large skillet place the oil and heat on medium. When the oil is heated, add the potatoes and brown lightly. Sprinkle with the herbs, salt and pepper. Sprinkle the lemon juice over that, and toss/mix everything in to the potatoes with a spatula. Serves 4-6

Green Beans and Onions

1 lb. fresh or frozen green beans
1 tablespoon vegetable or olive oil
1 large sweet onion, halved lengthwise and thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper

Wash, and snip the ends of the beans, then cut into 1-2 inch pieces. Cook the beans in boiling water for 10-12 minutes until just tender. Drain. Heat oil in a large skillet. Sauté onion until . Stir in green beans, salt and pepper. Heat through.

Note: You can use frozen green beans if you thaw them first.

Summer Fruit Dip

Ingredients:
1 (8 oz.) package cream cheese, softened
1 small jar marshmallow cream

Place marshmallow cream and cream cheese into a bowl and combine with a mixer til smooth and creamy. Use as a dip for strawberries, apples or other firm fruit.

Note: You can add a little vanilla extract, milk or fruit juice to this to thin it and add a slightly different flavor.

On OFL we have another great summer grilling menu.