hillybilly annie`s vintage recipes and such

this site has moved

2014-10-06T10:24:00.002-05:00

This site has been moved to Vintage Recipes and such....at new blogger site henna hills farm

Chili Dog soup, Cream of Celery soup

2014-09-17T08:11:00.000-05:00

Bean soup and Dumplings

2014-09-16T08:08:00.000-05:00

simmered soups

2014-09-15T07:49:00.003-05:00

Veal Scallopini

2014-09-14T12:26:00.000-05:00

Home-Made biscuit mix

2014-09-13T06:30:00.000-05:00

What is better with some homemade stew or soup then biscuits.....

Sadly I don't have the recipe card for the muffins shown...

How to create a Stew

2014-09-12T09:00:00.000-05:00

...With the weather turning cooler here in the Ozarks, and Deer season around the corner, maybe I should post some stew, soup recipes for this cool weather....that is what I think of , on a cool day ....is Soup or a homemade stew of sorts....

Add your own twist to this recipe by putting in the spices/herbs that your family loves ...

Ranch Round Steak

2014-09-11T10:47:00.000-05:00

Girfts of Jelly and Jam

2014-09-10T10:40:00.000-05:00

Steak Au Poivre ( French Pepper Steak)

2014-09-09T12:02:00.000-05:00

Fresh Fruit Jams...

2014-09-08T10:30:00.000-05:00

Swedish pot roast

2014-09-07T10:16:00.000-05:00

Peach relishes

2014-09-06T13:50:00.002-05:00

Island Sweet-Sour Meatballs

2014-09-05T11:17:00.000-05:00

The bottom of the front of the card reads as follows:
Give meatballs special flavor by saucing them with a mixture of pineapple cranberry sauce and barbeque sauce. Be sure to add the green pepper near the end of cooking so that the pieces cook only till barely tender. Then , serve the flavorful mixture over fluffy hot cooked rice.

Now the recipe:

1 beaten egg
1 cup soft bread crumbs
2 Tablespoons chopped onion
2 Tablespoons milk
3/4 teaspoon salt
1 pound ground beef
2 Tablespoons shortening
1 8 1/2 -oz can pineapple slices
1 8-oz can whole cranberry sauce
1/2 cup bottled barbeque sauce
1/4 teaspoon salt
dash pepper
1/4 cup cold water
1 Tablespoon cornstarch
1/2 cup green pepper rings
hot cooked rice

In bowl, combine egg, bread crumbs, onion, milk and the 3/4 teaspoon salt. add meat ;mix well. Shape mixture into 24 one-inch meatballs( 1 Tablespoon each). In large skillet brown the meatballs in hot shortening. Drain off fat. Drain pineapple, reserving syrup; cut pineapple into small wedges and set aside. Add water to reserved syrup to make 3/4 cup. Combine syrup mixture, cranberry sauce, barbecue sauce , the 1/4 teaspoon salt and dash pepper. Pour over meatballs in skillet. Bring to boiling. Reduce heat; cover and simmer 15 to 20 minutes. Slowly blend the 1/4 cup cold water into the cornstarch. Stir into skillet. Cook and stir until thickened and bubbly. Add pineapple and green pepper. Simmer , covered, till pepper is barely tender. Serve mixture over hot cooked rice. Makes 6 servings.

something different...

2014-09-04T13:19:00.000-05:00

I have decided to do something different with this blog for the time being....I have neglected to put pictures of the recipes that I have posted on here....so I am or will be posting pictures of recipe cards that I have collected thru out the years, yes ,from time to time I will post recipes from the Kansas City Kansan Silver Spoon cookbook that I have with no pictures or recipes from other sources ( workbasket, other magazines)I don't have every one in these...just thought I would start posting these...
First off, a recipe card from Better Homes and Garden recipe card library. I don't know what year this was out, but I picked them up somewhere...
Combinations From the Range Top
Meaty Entrees, Skillet-Style

Picture is of Steak Skillet Supper on recipe card 1G,

STEAK SKILLET SUPPER

1 pound beef round steak, cut into thin strips
1 Tablespoon cooking oil
1-101/2-oz can mushroom gravy
1/2 envelope ( about 2 Tablespoons) spaghetti sauce mix with mushrooms3 to 4 medium zucchini, cut into 1 1/2-inch slices
hot cooked noodles

In skillet quickly brown the round steak in hot oil. Add mushroom gravy, 1/2 cup water and spaghetti sauce mix; stir till well combined. cover; Cook over low hear for 20 minutes, stirring occasionally. Add zucchini; cover and cook 10 to 12 minutes or till zucchini is crisp tender. Serve mixture over noodles or rice. Makes 4 servings.

that is the recipe of the main dish pictured

on the back of this card is the following:

BUYING AND STORING MEAT

To get the most out of your meat dollars, wise shopping and planning are essential. Start by becoming familiar with the labels on meat packages. If the store where you shop has adopted the Uniform Retail Meat Identity Standards. Its easy to tell exactly what you are buying. For example, on the label you`ll see the kind of meat( beef, veal, pork,lamb), followed by the name of the wholesale cut that specifies location on the animal( such as chuck or shoulder, rib, loin or round or leg), and then the retail name for the specific cut ( such as blade steak, loin chops, etc.)

GROUND MEAT

You`ll frequently find ground beef labeled in terms of a lean-to -fat ratio and the label will usually state " not less than X% lean. Choose the leaner, more expensive ground meat for loaves and when calorie-cutting. Less expensive meat is good to use for saucy mixture , such as spaghetti.

DETERMINING THE BEST BUY

When comparing meat cuts to see which is the best buy, consider how many servings per pound you`ll get from a particular piece of meat. For boneless meat--such as ground meat, stew meat or variety meats--plan on 4 to 5 servings per pound. For cuts with a little bone--such as beef round, ham center cuts, lamb or veal cutlets--allow 3 to 4 servings per pound. For meat cuts with a medium amount of bone--including chuck roast, bone-in ham whole or end cuts of beef round , steaks, and chops--plan on 2 or 3 servings per pound. And for cuts with a lot of bone--such as short ribs or spareribs--count on 1 or 2 servings per pound.

STORAGE

After purchasing meat, proper storage is essential to maintain quality. You may refrigerate fresh meat wrapped in clear packaging as purchased. Store it in the meat compartment or in the coldest section of the refrigerator ( 36 to 40 F) up to 4 days for roasts , steaks and chops and 1 to 2 days for ground meats, stew meat and variety meats.
For longer storage, meat should be frozen. Remove the clear packaging material and wrap tightly in moisture -vapor proof freezer paper. Freeze at 0 F, or below for a maximum of 6 to 12 months for beef roast and steaks, 3 to 4 months for ground beef, stew meat , ground lamb and variety meats, 3 to 6 months for pork roasts and chops, 1 to 3 months for ground pork; and 6 to 9 months for veal and lamb roasts and chops.

Scotch Oatmeal Shortbread

2014-06-13T06:30:00.000-05:00

This recipe came from the young cooks section of the cookbook........

Scotch Oatmeal Shortbread
Joe Grosdidier

3 cups quick cooking oatmeal
2/3 cup sugar
1/2 cup all-purpose flour, sifted
1/2 teaspoon salt
3/4 cup butter or margarine
1 Teaspoon vanilla

Preheat oven to 350 degrees. Grease 13 x 9 x 2-inch pan. combine oatmeal, sugar, flour and salt. With pastry blender or 2 knives , cut in butter until mixture resembles cornmeal. Stir in vanilla and mix well. With hands, press mixture into pan evenly. Bake 25 to 30 minutes or until golden. Cool slightly. cut into bars. Let cool completely before removing from pan. Makes 32

Peach Custard Cake

2014-06-12T06:30:00.000-05:00

yummmmmyyyyy!!!!!!!!!!!

Peach Custard Cake
Mrs. Richard L. Scott

1 1/2 cups all- purpose flour
1/2 teaspoon salt
1/2 cup soft butter or margarine
1 - 1- pound 16-oz can sliced peaches, drained( save juice)
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup peach syrup
1 egg, slightly beaten
1 cup evaporated milk

Combine flour, salt and butter or margarine and mix with pastry blender or 2 knives until mixture resembles coarse cornmeal. With back of spoon, press mixture firmly on bottom and half-way up sides of buttered 8-inch square pan. Arrange well-drained peaches on crust. Combine sugar and cinnamon over peaches. Bake 20 minutes at 375 degrees.
Mix 1/2 cup peach syrup , egg an evaporated milk and pour over peaches. Bake 30 minutes more , or until custard is firm except center. ( center becomes firm on standing>) Serve warm or cold. Serves 9.

Egg Plant Casserole

2014-06-11T06:30:00.000-05:00

Her is a main dish...

Egg Plant Casserole
Mrs. George Gebhardt

1 egg plant, peeled, cubed and parboiled
3 Tablespoon butter
1 cup soda crackers ( do not use rich crackers)
1 1/2 cup milk
1 medium onion
1 egg, beaten
1/2 cup cottage cheese
1 cup sharp cheddar chees, grated
1/4 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon pepper
1/2 teaspoon salt

Combine cracker crumbs and milk in casserole. Add beaten egg, onion and other ingredients. Add egg plant and sprinkle with cheese. Bake 1 hour at 350 degrees. Serve hot.

Baked Corn

2014-06-10T06:30:00.000-05:00

This recipe was in the main dish category, but I think it would be great for a side dish....rather then a main dish......

Baked Corn
Mrs. Julia Vaughn

1 ( No. 303) can cream style corn
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
1 Tablespoon butter

beat eggs well; add remaining ingredients, except butter. Pour into 1-quart greased casserole. Dot with butter and bake 45 minutes at 350 degrees.

Breast of Chicken Magnifique

2014-06-09T06:30:00.000-05:00

Here is a chicken recipe

Breast of Chicken Magnifique
Mrs. George Gebhardt

4 whole chicken breast ( about 3 pounds), split
1/4 cup butter or margarine
2 cups sliced mushrooms
2 cans cream of chicken soup
1 large clove garlic, minced
generous dash of crushed thyme'
1/8 teaspoon rosemary, crushed
2/3 cup light cream
slivered almonds

In large skillet, brown chicken in butter and remove. Brown mushrooms in same skillet and stir in soup, garlic and other seasonings. add browned chicken, cover and cook over low heat 45 minutes or until chicken is done. Stir occasionally. When ready to serve , blend in cream and heat slowly. Serve with wild rice or butter noodles. Garnish with slivered almonds.

This would be great using boneless chicken.

Dinner -In-a-Dish

2014-06-08T06:30:00.000-05:00

here is Sundays recipe, almost posted a bread/roll recipe , but decided to put a main dish recipe instead.....

Dinner-in-a Dish
Mrs. Charles Brown

3 Tablespoon fat
1 pound ground beef
1 large onion, chopped
salt and pepper to taste
1 green pepper, chopped
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1 can cream style corn
1 can pitted ripe olives
2 cups cooked macaroni
1/4 pound parmesan cheese, grated ( reserve a small amount for the top)
1 can tomato soup

Sauté ground beef, onion, green pepper, salt, pepper, garlic powder and sugar in fat. Combine other ingredients and add ground beef mixture. Bake in greased casserole 30 minutes at 350 degrees. Serves 6.

Pineapple Delight

2014-06-07T06:30:00.000-05:00

Another dessert recipe for the week.....

Pineapple Delight
Patricia Miller

1 Tablespoon butter
1/2 cup sugar
1 egg, well beaten
1/2 pint whipped cream
1 ( No. 2 ) can crushed pineapple, drained
2/3 pound vanilla wafers
nutmeats( optional)

Cream butter and sugar; add egg and beat well. Add pineapple, whipped cream and nutmeats, if desired. Roll out wafers finely. Place half of in bottom of pan. Pour in mixture and top with remaining wafers. Chill

Oatmeal muffins

2014-06-06T07:00:00.000-05:00

This is the last bread ,roll recipe of the 1968 Silver Spoon Cookbook....I will find more bread /roll recipes for the month.

Oatmeal Muffins
Mrs. George Gebhardt

1 cup quick cooking oatmeal
1 cup buttermilk
1 large egg, beaten
1/2 cup brown sugar, packed
1 cup flour
1/2 teaspoon soda
1 teaspoon salt
1 teaspoon baking powder
1/3 cup shortening, melted

Soak oatmeal in butter milk for 1 hour. Add egg and brown sugar. Sift dry ingredients together and add to oatmeal mixture. Blend in shortening . Do not over beat. Bake 20 minutes at 400 degrees. Makes 12 to 15 muffins.

Blueberry Easy

2014-06-05T06:30:00.000-05:00

Blueberry season is almost upon us here in the Ozarks.

Blueberry Easy
Mrs. Katherine Kerr

2 cups soft bread crumbs
1 Tablespoon butter, melted
2 eggs, well beaten
1 pint blueberries
1/2 cup sugar
1/2 cup cold water

Soften bread crumbs in water, then mix together all ingredients except blueberries. put a layer of mixture in greased 1-quart baking dish; then add a layer of blueberries. Continue this process until dish is full. bake 1 hour at 350 degrees. Serves 4.

Big Daddy`s Parfeit Pie

2014-06-04T06:30:00.000-05:00

dessert recipe for today and tomorrow..........

Big daddy`s Parfait Pie
Mrs. Richard L. Scott

1 package lime gelatin ( or any flavor desired)
1 1/4 cups hot canned pineapple juice and water
1 pint vanilla ice cream
1 cup canned crushed pineapple, drained
1 baked 9-inch pie shell, cooled

Dissolve gelatin in hot liquid in 2-quart saucepan. Add ice cream by spoonful, stirring until melted. Chill until thickened, but not set, about 25 to 35 minutes. Fold in drained fruit. Turn into cold pie shell or crumb crust. Chill until firm, 15 to 25 minutes. Garnish with whipped cream, additional fruit, mint leaves, nutmeats or shaved chocolate.