OLD FASHION BANANA CREAM PIE

 

2 cups milk

3 egg yolks, save whites for another use
1 tbsp butter
1/3 cup flour
1/8 tsp salt
2/3 cup sugar
1 tsp vanilla
2 bananas, sliced
baked pastry shell
Scald milk. In the top of a double boiler pan, mix together the flour, salt, and sugar. Slowly add the scalded milk to the flour mixture, stirring constantly until smooth. Cook slowly in the double boiler until smooth and thick, about 15 minutes. Beat egg yolks slightly and add a small amount of the hot mixture to them and beat constantly till smooth. Quickly add the egg mixture to the double boiler and stir constantly. Cook about 3 minutes more. Add the butter and vanilla; stir in to blend well. Remove top of double boiler from the stove. While mixture cools slightly, slice the bananas into the pie shell. Cover bananas with the filling mixture. Serve with dollops of whipped cream or use the egg whites to make a meringue and make this a banana meringue pie.

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HAM AND CHEESE POTATO SOUP

Origin Unknown

3 to 4 medium red potatoes
2 cups water
1 small onion
3 tbsps butter
3 tbsps flour
dash crushed red pepper flakes
1/8 tsp freshly ground black pepper
3 cups milk
1/4 tsp sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham

Peel potatoes and cut into 1-inch cubes. Bring water to a boil in a large saucepan; add the potatoes and cook until they are tender. Drain, reserving the liquid. Set the potatoes aside. Measure 1 cup of the cooking liquid, adding water if necessary; set aside.

Peel onion and finely chop. Melt butter in saucepan over medium heat. Add onion to butter and cook stirring frequently until the onion is translucent and tender, but not brown. Add flour to the saucepan and season with pepper flakes and pepper. Cook 3 to 4 minutes then gradually add the potatoes, reserved liquid, milk, and sugar. Stir mixture well. Add in the ham and cheese. Simmer over low heat for about a half hour, stirring frequently. Garnish as desired, if you want.

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HOMEMADE CHOCOLATE SANDWICH COOKIES

This recipe is from an old Midwestern State church cookbook. The photo is a file photo from Mr. Food.

1/2 cup butter or oleo
1 cup sugar
1 egg
1 tsp vanilla
1 cup milk
2 cups flour
1/2 tsp baking powder
1 1/2 tsps baking soda
1/2 tsp salt
1/2 cup cocoa

Preheat oven to 400 degrees.

Mix all ingredients together in the order given. Beat until smooth. Drop by rounded teaspoon on buttered cookie sheet. Bake at 400 degrees for 7 minutes. Do not over bake. Cool and make sandwiches using the filling recipe below.

Marshmallow Filling:

1/2 cup white shortening
2 cups powdered sugar
1 cup marshmallow cream
1 tsp vanilla
3 or 4 tsps milk (adjust amount for the right consistency)

Cream shortening and sugar together and mix in rest of the ingredients. Spread between cookies and make sandwiches. Wrap individually in plastic wrap to store so they won't stick together.

OLD BEET SOUP RECIPE

 

I saw this on the internet a few years ago and knew I needed to share it with you, my readers.

SOUR CREAM RAISIN PIE

This recipe is from an old Iowa church cookbook.

1 cup sour cream
3 eggs
1 cup sugar
1/2 cup raisins
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1 9-inch unbaked pie shell

Preheat oven to 350 degrees.

Mix all ingredients together in a medium bowl. Pour into the unbaked pie shell and bake at 350 degrees for approximately 1 hour until done.

 File Photo dianasdesserts 

SPAM'S 3 BEAN CASSEROLE

This is another recipe clipping from my late mother's shoebox collection. Was Spam part of your childhood meals? I remember my dad taking some Spam sandwiches is his black lunchbox.

Click on photo to enlarge for easier reading.

TENNESSEE HILLS POTATO AU GRATIN

4 or 5 large russet potatoes

3 large onions
2 cups milk
salt and pepper to taste
butter
flour
grated cheddar cheese

In large casserole, put layer of peeled and sliced potatoes using half the potatoes. Season with salt and pepper. Add a layer of half the onions. Dot with butter. Repeat the process with the other potatoes and onions. Pour milk to cover. Sprinkle lightly with flour. When almost done, top with grated cheddar cheese. Bake in a 350 degree oven for about an hour.

Serves 6 to 8.

 

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NUT ROLLS

This is a great old recipe I got from one of the sites I below to. I wish I could remember where but unfortunately I cannot. I am thinking it might be from the Olden Days of Christmas...or Handwritten Recipes page. I love coming across these old recipes that you know are delicious because the recipe has obviously been used many times.

Click on recipe for easier reading.

CREOLE CAULIFLOWER ON TOAST

This is the first recipe is this little JayC Food Stores 1982 booklet I found is some of my late mother's things.

1/3 cup chopped fresh onion
1/2 cup chopped green pepper
1/4 cup butter or margarine
3 tablespoons flour
2 1/2 diced fresh tomatoes
1 teaspoon salt
1/8 teaspoon black pepper
3 cups cooked cauliflowerets
Buttered toast

Saute onion and green pepper in butter or margarine until lightly browned, 10 minutes. Blend in flour. Add tomatoes, salt and black pepper. Stir and cook until of medium thickness. Add cauliflower. Serve on buttered toast. Makes 6 servings.

COCONUT CHEWS

This recipe is from one of my late mother's neighbors. I do not have a picture thus the silly coconut caricature below.

3/4 cup shortening (best to use 1/2 butter or margarine with the shortening)
3/4 cup confectioners' sugar
1 1/2 cups flour
2 eggs
1 cup brown sugar
2 tbsps flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 cup chopped walnuts or pecans, your preference
1/2 cup flaked coconut

Preheat oven to 350 degrees.

Cream shortening and confectioners' sugar together. Blend 1 1/2 cups flour into the creamed mixture. Press mixture into the bottom of an ungreased baking pan, 12x9x2-inches. Bake for 12 to 15 minutes. Mix together the eggs, brown sugar, 2 tablespoons flour, baking powder salt, vanilla, nuts and coconut. Spread the mixture over the hot baked layer. Bake another 20 minutes. While still warm, spread with the icing (recipe below) and let cool. Cut into bars about 3-inches by 1-inch. Makes 32 bars.

Orange-Lemon Icing: Mix 1 1/2 cups confectioners' sugar, 2 tablespoon butter that has been melted, 3 tablespoons orange juice and 1 teaspoon lemon juice until smooth.

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