Sally's Pecan Perfection Pie

This recipe is from a newspaper, found among my Grandma Matthews' recipes. I was amused about the advertising of Crisco. One lady is saying to the other,"Darling, this pecan pie is luscious! Where did you get the recipe?" The 2nd lady says,"It's a CRISCO recipe. Ialways use them since the doctor advised CRISCO." One reason Crisco digests so well is that it is creamy and light. Taste Criso. It's always pure and sweet. Don't you see the health-value of using this quick-digesting vegetable fat?

And now days we hear, watch the TRANS-Fats. Don't eat anything that is hydrogenated. See how times have changed. I am still printing the recipe because it sounds good.

1/3 cup Crisco
1/2 cup light brown sugar
1/2 cup milk
1 cup chopped pecans
3 eggs
1/4 tsp. salt
1 cup light corn syrup
1/2 tsp. vanilla
Cream Crisco ( the fluffy digestible shortening) with sugar in one easy operation. Add pecans, Combine eggs, salt, syrup, milk, vanilla. Add to sugar mixture. Mix well.
Turn into unbaked Crisco pie shell. Bake in hot oven, 425 degrees 10 min., then reduce to low 325 degrees for 30 min. Chill. If you wish, cover top with sweetened whipped cream.

Vanilla Caramels

Another of my Grandma Matthews recipes.

2 cups sugar
1 cup brown sugar
1 cup light corn syrup
1 cup cream
1 cup milk
3/4 cup of butter or margarine
1 tsp. vanilla
Pinch of salt
1 cup chopped nuts
Mix the sugar, brown sugar, corn syrup, cream, milk, and butter together in a deep, heavy saucepan. Cook over low heat throughout the cooking time. Stir occasionally until the mixture comes to a boil. Then stir only once or twice during the rest of the cooking time. Cook to 248 degrees. If you haven't a candy thermometer, cook until it forms a firm ball when a little is dropped in cold water. It should be just slightly workable with the fingers. Remove from the heat, and add vanilla and salt. Let stand about fifteen minutes and add the nuts. Stir only enough to mix in the nuts. Pour into a square shallow pan that has been buttered very lightly. Pour in the mixture. Let stand until firm. Loosen around edges and turn out upside down on a wooden board. Choose a long, thin-bladed knife for cutting; mark into one-inch strips and cut by moving back and forth in a sort of sawing motion. A paring knife just won't do the trick. If you were to cut straight down the shape would be spoiled. Cut the strips into squares. Let stand in cool place two hours. Wrap in wax paper, if desired.

Home Made Salad Dressing

Today I was taking a walk down "memory lane" by looking through a recipe box that belonged to my maternal grandmother, Delores Jackson Matthews. I found it very interesting and thought I would post a few of her recipes. A lot of the recipes are some that she has cut from a newspaper, and I finally found one dated 1935. That would give you an indication of the age of some of these recipes. My grandmother was a very sweet lady. She was a nurse and a pastor's wife. I never, ever heard my grandmother say an unkind word about anybody. Sure wish the same could be said about me. Hope you enjoy these recipes for the next few days.

Four egg yolks
One-third cup sugar
One-half teaspoon salt
One-fourth teaspoon paprika
One-fourth teaspoon dry mustard
One-fourth teaspoon celery salt
Three tablespoons flour
One-third cup vinegar
Two-thirds cup water
One tablespoon butter
Beat yolks. Add dry ingredients, blend well. Add rest of ingredients. Cook very slowly, stirring constantly, until dressing becomes thick and creamy. Beat well. Cool. Pour into glass jar rinsed out of cold water. Cover and store in icebox.
When ready to use, thin dressing with sweet, sour or whipped cream or fruit juice.

I copied this just the way it was written. This was back before the time you could run to the store and buy a jar of salad dressing. I am glad we have it much easier now.

Maple Sweet Rolls

I got this recipe many years ago from my good friend, Ruth Musick.

1 cup scalded milk
1/2 stick butter or margarine, melted
1/4 cup sugar
scant tsp. of salt
1 egg, beaten
2 pkgs. dry yeast dissolved in 1/4 cup of warm water
3-3 1/2 cups flour

Filling:
1 stick butter or margarine
2/3 cup white sugar
1/2 cup chopped nuts
1 tsp. maple flavoring
2 tsp. cinnamon

Scald milk. Then add butter, sugar and salt. Let stand til cool. Add eggs, yeast , and flour. Knead; let rise once. After risen- divide dough in 3 portions. Work one portion of dough out on buttered pizza pan,(like pizza crust. Pan needs to be about 1 inch deep.)Spread 1/2 of filling mixture on top. Pat out 2nd portion on top. Add remaining filling mixture. Put last layer on top. Put small glass in middle of dough. Cut in wedges, starting at glass and cutting to edge of crust. Cut about 16 wedges. Twist each wedge 4-5 twists. Bake immediately in 350 degree oven for 25 minutes.
Glaze:
1 cup powdered sugar
1 tsp. maple flavoring
2 Tbsp. butter
Enough milk to make creamy.

Stuffed Cabbage Rolls

1 large head cabbage
1 cup quick-cooking rice, cooked and cooled
1 lb. lean ground beef
1 medium onion, chopped
2 Tbsp. worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1 can cream of tomato soup, undiluted, divided
1/2 cup water.
Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 leaves for rolls and set remaining cabbage aside. Combine rice, beef, onion, worcestershire sauce, salt, pepper, and 1/4 cup soup; mix well. Put 2 to 3 Tbsp. meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose meat. Repeat with remaining meat and leaves. Line a Dutch oven with leftover cabbage. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil; reduce heat and simmer on low for 1 to 1 1/2 hours or until rolls are tender. Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.

Basic Salmon Loaf

1 can pink salmon
2 cups soft bread crumbs
1/3 cup finely minced onion
1/4 cup milk
2 eggs
2 Tbsp. minced parsley
1 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. dill weed
Dash pepper
Drain salmon, reserving 2 Tbsp. liquid. Flake salson and combine all ingredients. Place in greased pan. Shape into loaf. Bake at 350 degrees for 45 minutes.

Quick Chicken Minestrone

1 qt. water
1 (10oz.) pkg. frozen mixed vegetables
3 oz. spaghetti, uncooked and broken into 2 in. pieces
2 tsp. chicken-flavored bouillon granules
1/2 tsp. diced whole basil
1/2 tsp. dried whole oregano
1 lb. sliced fresh mushrooms
2 1/3 cups sliced zucchini
2 cups diced cooked chicken breast
1 can tomatoes (undrained and chopped)
Combine first 6 ingredients in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer 5 min. Add mushrooms, zucchini, chicken and tomatoes; stir well. Cover and cook an additional 20 min. or until zucchini is tender. Yield: 11 cups. 1 cup serving equals: 114 calories; 1.6 grams Fat

Texas Hash

2 lbs. ground chuck or beef
2 medium onions, chopped
2 green peppers, chopped
2--1 lb. cans tomatoes
1 1/2 tsp. chili powder
2 1/2 tsp. salt
2 tsp. worchestershire sauce
1 cup raw rice (long grain)
Brown beef in skillet and drain off fat. Put all ingredients in Crock-Pot. Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 4 hours.) Ingredients may be increased by half for the 4 1/2 quart model.

Chicken Stuffing

1 chicken
2 cans cream of chicken soup
1 large box Stove Top stuffing
1/2 cup margarine or butter
Paprika and black pepper
Boil or bake chicken until tender. (You could also use an already cooked chicken from Wal-mart or Price Cutters or such for a much easier and faster preparation.)
Dilute each can of soup with 1/3 cup warm water. Pour 1 can of diluted soup in bottom of 9 x 13 baking dish. Spread deboned chicken over soup. Prepare stuffing mix using about 1 1/2 cups of chicken broth. After stuffing is set, spread over chicken. Pour melted margarine over stuffing. Top with second can of diluted soup. Sprinkle paprika and black pepper over all. Bake at 350 degrees for 40 minutes.

Fantastic Beef Goulash

1 cup uncooked macaroni
1 lb. lean ground beef or turkey
1/2 lb. fresh mushrooms, sliced
1 cup chopped onion
1 garlic clove, diced
1 can unsalted tomato paste
3/4 cup water
1 cup tomato catsup
1 small bay leaf
1 tsp. sugar
1/2 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
Cook macaroni; drain and set aside
Brown ground meat with mushrooms, onion and garlic. Pour off fat; add remaining ingredients, simmer gently about 15 min. Add cooked, drained macaroni. Simmer 5 min. Remove bay leaf before serving.

Corn Casserole

A recipe of my mother's.

2 cans yellow cream style corn
2 cups shredded cheddar cheese
1 can chopped green chilies, drain
1/2 cup finely chopped onion
1 cup milk
2 large eggs, lightly beaten
1 cup yellow corn meal
1 1/2 tsp. garlic salt
1/2 tsp. baking soda
Combine first 6 ingredients in large bowl. Combine corn meal and remaining ingredients.
Stir into corn. Pour into greased baking dish. Bake in 350 degree oven for 50 minutes.

Pork and Zucchini Casserole

1 lb. ground pork
3/4 cup chopped onion
1/4 cup water
1 can condensed Cream of Chicken soup
1/2 cup cracker meal
2 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. rubbed sage
1/4 tsp. pepper
2 medium zucchini, cut in 1/4 in. slices
4 oz. pasteurized process cheese spread, diced.
Grease a 10 in. x 6 in. baking dish. In 12 in. skillet over med. heat, cook ground pork and onion until lightly browned, about 10 min. Stir in water, undiluted soup, cracker meal, parsley, salt, sage, and pepper until well mixed.
In baking dish, layer half of squash slices, spoon meat mixture evenly over squash, then arrange remaining squash in 3 rows on top, leaving space between rows.
Cover dish tightly with foil. Bake in 350 degree oven 1 hour or until squash is fork-tender. Remove foil and sprinkle cheese between squash slices. Return to oven and bake a few min. longer to melt cheese.

Cheddar Potato Slices

1 can Cream of Mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 medium baking potatoes, cut into 1/4 inch slices
1 cup shredded cheddar cheese
1. In a small bowl, combine soup, paprika, and pepper.
2. In greased 2-qt. oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese.
3. Cover; bake at 400 degrees for 45 minutes. Uncover; bake 10 min. or until potatoes are fork-tender.