Tag: old fashioned

Caramel Bread Pudding

Here is a favorite recipe that a friend of my Mom passed on to us. It is easy and good and a great way to use up that old bread.

Ingredients

  • 6 slices day-old bread, cut into 1/2 inch cubes
  • 1 cup hot water
  • 1 cup brown sugar
  • 4 eggs, lightly beaten
  • 2 cups warm water
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt

Directions
Place bread in a greased 2 quart baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients and pour over bread. Bake at 350 degrees for 50 to 60 minutes, or until knife inserted in center comes out clean. Serve warm or cold.

Cherry Almond Jello Mold

I thought I had lost this favorite recipe. I recently found it among my Mom’s recipe collection. I used to make it for the Holidays and the kids loved it. I’m not a huge fan of jello, but I do like this salad.

Ingredients

  • 2 cups boiling water or juice
  • 1 package cherry jello (6 ounce)
  • 2 cups sour cream
  • 1 can dark sweet cherries, drained
  • 1/3 cup slivered almonds

Directions
Mix jello with boiling water or juice. Let cool to room temp. Add sour cream and beat until smooth. Chill until almost thick. Add cherries and almonds and pour into jello mold. Chill. Unmold and serve.

Wheat Germ Muffins

Here is a healthy favorite recipe. These muffins are delicious and very filling. You will love them.

Ingredients

  • 1 1/2 cups flour
  • 1 cup wheat germ
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon soda
  • 1/2 cup milk
  • 1/2 cup molasses
  • 1/4 cup cooking oil
  • 1 egg, slightly beaten

Directions
Mix dry ingredients. Stir well. Add the other ingredients. Pour into muffin tins. Bake 15 to 18 minutes at 400 degrees.

Old Fashioned Grapefruit Pie

Grapefruit Pie
Grapefruit Pie
My parents and in-laws both spent their winter months in warm climates; one in Texas, one in Arizona. Grapefruit was plentiful and they both enjoyed making this pie in hopes of using up some of their many grapefruit. So if you have lots of grapefruit and don’t know what to do with them, give this pie a try.

Ingredients

  • 1 cup sugar
  • 1 3/4 cups water
  • 2 Tablespoons cornstarch
  • 1 3 ounce box strawberry or cherry jello
  • 3 grapefruit, sectioned and strained
  • 1 9″ pie crust, baked
  • Whipped topping

Directions
Cook sugar, water and cornstarch until thick and clear. Add box of Jello and stir until dissolved. Chill until mixture begins to set. Add grapefruit sections and pour into baked pie shell. Chill. Serve with whipped topping.

Morning Glory Muffins

Morning Glory Muffins
Morning Glory Muffins
This is certainly one of my favorite recipes for muffins. I am sure it will be one of yours too. With all the good ingredients in them I like to think that they are somewhat healthy as well as delicious.

Ingredients

  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 2 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup nuts, chopped
  • 1/2 cup coconut
  • 1 1/2 apple, peeled and chopped
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla

Directions
Combine flour, soda, salt and sugar in large bowl. To this add carrots, raisins, nuts, coconut and apples. Stir. Combine eggs, vegetable oil and vanilla in separate bowl. Add this mixture to dry ingredients and stir just until moistened. Bake in prepared muffing pan for 20 to 25 minutes at 350 degrees.

Tomato Basil Pasta

Tomato Basil Pasta
Tomato Basil Pasta
This favorite recipe is great for potlucks.

Ingredients

  • 1 box penne pasta, cooked
  • 2 Tablespoons olive oil
  • 3 cloves garlic
  • 3 ounces prosciutto, chopped
  • 1 cup grape tomatoes, halved
  • 1/4 cup pitted Kalamata olives, halved
  • 3 Tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup fresh basil leaves, cut into thin strips
  • 2 Tablespoons pine nuts, toasted

Directions
Heat oil in skillet, add garlic and prosciutto and saute for 3 minutes. Remove from heat. Stir in olives, vinegar, salt and pepper. Transfer drained pasta to a serving bowl, gently toss sauce and basil to the pasta. Garnish with pine nuts and serve at room temperature.

Nani Tip
To toast pine nuts, put them in a small dry skillet over medium heat and toss frequently until golden brown.

Tex-Mex Black Bean Crockpot Soup

Here is a super easy favorite recipe that you can put in the crockpot in the morning and forget about it until dinner time. Substitute vegetable broth for the chicken broth and you have a great vegetarian recipe.

Ingredients

  • 2 cans (15 ounce each) black beans, rinsed and drained
  • 1 can (14.5 ounces) tomatoes
  • 1 can (14.5 ounces) diced tomatoes with green chilies
  • 1 can (14.5 ounces) chicken broth
  • 2 cans (4 ounces each) chopped green chilies
  • 1 1/2 cups frozen corn
  • 4 green onions, thinly sliced
  • 3 Tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried minced garlic

Directions
Place all ingredients in crockpot, cover and cook on low for 7 to 9 hours. Ladle soup into bowls and garnish with sour cream, cheese or tortilla chips if desired.

Impossible Taco Pie

This is another of those old fashioned favorite recipes from my Mom. She got it from McCall’s magazine, so who knows how long ago that was. It is an easy and family friendly recipe.

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 envelope taco seasoning mix
  • 1 4 ounce can chopped green chilies, drained
  • 1 1 /4 cup milk
  • 3/4 cup Bisquick
  • 3 eggs
  • 2 tomatoes, sliced
  • 1 cup cheddar or Monterey Jack cheese, shredded

Directions
Brown ground beef and onion then drain. Stir in seasoning mix. Spread into a greased pie plate and top with chilies. Beat milk, Bisquick and eggs until smooth. Pour over ingredients in pie plate. Bake @ 400 degrees for 25 minutes. Remove from oven and top with tomatoes and cheese. Return to oven and cook for 10 more minutes or until knife inserted in center comes out clean. Serve with sour cream, salsa, shredded lettuce, chopped tomatoes if desired.

Old Fashioned Three Bean Salad

This favorite recipe falls into the category of “classic recipes”. Everyone has certainly eaten this and probably made it. This is a great recipe on those occasions when you need to “bring a dish”. It travels well and keeps for days.

Ingredients

  • 1 can green beans, drained
  • 1 can wax beans, drained
  • 1 can kidney beans, drained
  • 1 small green pepper, chopped
  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 1 jar button mushrooms
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 2/3 cup vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions
Combine vegetables. Combine oil, sugar, vinegar, salt and pepper. Marinate overnight before serving.

Nani Tip

  • Try different types of beans, like Garbanzo, black beans, lima beans or corn.
  • Try olive oil and balsamic vinegar instead of vegetable and vinegar.