Enjoy the blast from the past in your own kitchen. I have pulled two recipes from my large collection of old recipes I've collected from friends, former associates, former neighbors, and very old cookbooks over the years. I also inherited the recipe file and a recipe book from my mother, grandmothers, aunts, cousins​​, etc. I am afraid that some of these wonderful old recipes will die so I enjoy sharing them in hopes that others will do them for their family, too. In sharing these old recipes, I discovered that there are many more of you out there who collect them, too. I often visit their blogs and I know many of you have seen mine. Let's keep the old recipes alive! For a tasty side dish with your next meat dish, try the tomato, onion, and cheese casserole. Surprise your family and friends with cracker pie for dessert. It is really very good.

1960-TOMATO onions and pot cheese

This is an old recipe I had from the beginning of my marriage. With onions and tomatoes more plentiful as we move into "gardening season" I thought it would be a good time to share this recipe.

1 pound (4 cups) thinly sliced ​​onion
2 pounds (4 Med) ripe tomatoes, peeled and sliced
1 teaspoon salt
1 / 2 teaspoon black pepper
1 / 2 teaspoon dried basil
5 slices processed American cheese, cut in half
1 / 2 cup dry bread crumbs
3 tablespoons butter, melted

Preheat oven to 350 degrees.

Lightly grease 1 1 / 2 to 2-quart casserole dish;. Extracts

The medium saucepan, bring about 1 inch of water to boil, add the onion and cook over medium heat for 10 minutes, drain

into the prepared casserole dish, layer half the tomatoes half an onion. Combine salt, pepper, basil and sprinkle over half the onion. Top with half the cheese. Repeat with the other tomatoes, onions, spices and cheese.

throwing bread crumbs into melted butter;. Sprinkle top of casserole

Furnaces, discovered in the oven at 350 degrees for 30 to 35 minutes.

Yield: 6 persons

cracker pie

3 egg whites
1 cup nutmeats (Walnut or Hickory *)
7 soda crackers
1 teaspoon baking powder
1 cup sugar

Beat egg whites until they stand in stiff peaks. Roll soda crackers in a very fine meal, add baking powder. Fold this mixture into egg whites, add nutmeats. Pour into 8 pie pan that is well greased. Bake for 35 minutes to 350 Top with whipped cream or ice cream to serve.

* This is an old Southern recipe, Indiana. In southern Indiana we Hickory Hickory nuts from our trees in the fall. We usually use them as a substitute for pecans because we had to buy pecans there.

Note: In the "old days" as my kids and grandkids to say, our soda crackers come in a wide sheets with 4 of today's crackers together and we broke them. So, 7 crackers, when this recipe is written will be 28 of our crackers today.

Enjoy!

I love going to my large collection of old fashion recipes and get recipes for desserts! I like going back in memory to a large family meals at each of the homes of my grandmother and mother as well. If you want recipes that remind you of desserts you have enjoyed mom and / or grandma will enjoy this tasty recipes. Fresh strawberry frosting is the perfect way to top off your basic yellow or white cake, etc. Can you think of the freezer instead of refrigerator? Oh-Oh, I can! Love the name of the cookie in this article, ice box cookies. Fresh fruit for dessert? Try a recipe for a dip for fruit.

Current strawberry glaze

2 tablespoons solid shortening
1 tablespoon butter
1 / 4 tsp salt
4 cups confectioners' sugar
1 / 3 cups crushed strawberries
1 teaspoon lemon juice

Blend shortening, butter, and salt together in medium bowl. Beat in one cup of confectioners' sugar. Stir in the lemon juice in the crushed strawberries. Add the strawberries and lemon mixture alternately with remaining confectioners' sugar to the original mixture, stirring to blend well.

Yield: Enough to frost your favorite two-layer cakes

Ice box Cookies

Can you think of the freezer instead of refrigerator? Oh-Oh, I can!

1 / 2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 egg
1 1 / 2 cups flour
1 / 2 teaspoons baking powder
1 / 2 cup shelled, chopped pistachios

In the medium bowl, cream butter and sugar. Add vanilla and egg, mixing until smooth. Combine flour and baking powder, add to creamed mixture. Stir in pistachios. Shape dough into two rolls a little more each inch in diameter. Wrap in waxed paper and chill thoroughly * freezer.

When ready to bake, cut rolls into 1/4-inch thick slices and place on a lighted greased cookie sheets. Bake at 400 degrees for 6-7 minutes or until barely brown on the edges. Makes about six dozen.

Tip: The dough can be refrigerated up to one week. Slice and bake as needed.

* In today's modern kitchen plastic wrap will work better than waxed paper.

SEC fruit

1 pint whipping cream
1 pkg (8-oz) cream cheese, softened
1 pound powdered sugar
2 teaspoons vanilla

Place the glass bowl of mixer and mix in the freezer for 10 minutes, remove and beat whipping cream until thick peaks form. Place the cream on the side.

In a separate bowl, beat cream cheese until smooth, add vanilla, then cream and powdered sugar alternately. Mix until well blended.

This dip is great for dipping fresh fruit.

Enjoy!

I love going to my large collection of old fashion recipes and get recipes for desserts! I like going back in memory to a large family meals at each of the homes of my grandmother and mother as well. If you want recipes that remind you of desserts you have enjoyed mom and / or grandma will enjoy this tasty recipes. Fresh strawberry frosting is the perfect way to top off your basic yellow or white cake, etc. Can you think of the freezer instead of refrigerator? Oh-Oh, I can! Love the name of the cookie in this article, ice box cookies. Fresh fruit for dessert? Try a recipe for a dip for fruit.

Current strawberry glaze

2 tablespoons solid shortening
1 tablespoon butter
1 / 4 tsp salt
4 cups confectioners' sugar
1 / 3 cups crushed strawberries
1 teaspoon lemon juice

Blend shortening, butter, and salt together in medium bowl. Beat in one cup of confectioners' sugar. Stir in the lemon juice in the crushed strawberries. Add the strawberries and lemon mixture alternately with remaining confectioners' sugar to the original mixture, stirring to blend well.

Yield: Enough to frost your favorite two-layer cakes

Ice box Cookies

Can you think of the freezer instead of refrigerator? Oh-Oh, I can!

1 / 2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 egg
1 1 / 2 cups flour
1 / 2 teaspoons baking powder
1 / 2 cup shelled, chopped pistachios

In the medium bowl, cream butter and sugar. Add vanilla and egg, mixing until smooth. Combine flour and baking powder, add to creamed mixture. Stir in pistachios. Shape dough into two rolls a little more each inch in diameter. Wrap in waxed paper and chill thoroughly * freezer.

When ready to bake, cut rolls into 1/4-inch thick slices and place on a lighted greased cookie sheets. Bake at 400 degrees for 6-7 minutes or until barely brown on the edges. Makes about six dozen.

Tip: The dough can be refrigerated up to one week. Slice and bake as needed.

* In today's modern kitchen plastic wrap will work better than waxed paper.

SEC fruit

1 pint whipping cream
1 pkg (8-oz) cream cheese, softened
1 pound powdered sugar
2 teaspoons vanilla

Place the glass bowl of mixer and mix in the freezer for 10 minutes, remove and beat whipping cream until thick peaks form. Place the cream on the side.

In a separate bowl, beat cream cheese until smooth, add vanilla, then cream and powdered sugar alternately. Mix until well blended.

This dip is great for dipping fresh fruit.

Enjoy!