Old-time Recipes

Here you will find recipes that you’re not likely to find on the Internet. They are recipes that have stood the test of time, taken from printed media or received from family members or friends, and enjoyed by families for a long time. If you have one you would like to share, please send it in an email, and include something about the story behind the recipe – how you got it and what it has meant to your family.

When my kids were growing up I was an avid recipe collector, and cut many out of magazines. This was their all-time favorite casserole, made with ordinary ingredients and fast to put together. When my younger son was married and living 3,000 miles away, he called me and asked me for the recipe. Now it is my grandchildren’s favorite! ~ Selma Roth

GROUND BEEF AND BEAN CASSEROLE
1 lb. ground beef
1 16 oz. can pork and beans
3/4 cup barbecue sauce
2 tbs. brown sugar
1 tsp. minced onion
1 tube small biscuits
1 cup shredded Cheddar cheese
Brown ground beef; stir in the rest of ingredients except the cheese. Pour into 2 quart casserole. Cut biscuits in half and place them around edge of casserole with the cut edge in the mixture. Sprinkle cheese over the top. Bake at 375° for 25 to 30 minutes, or until biscuits are golden brown.

Over 40 years ago a friend gave me a brownie recipe, and it’s still the only brownie recipe I use. They always come out fudgy and delicious. All the ingredients are mixed together in a sauce pan, so they are really easy to make. This is another recipe my younger son asked me to send to him. Some favorites live forever! ~ Selma Roth

BROWNIES

2 sticks butter
4 squares unsweetened baking chocolate
Melt together in a sauce pan, then add
4 eggs
2 cups sugar
1 1/2 cups flour
2 teaspoons baking powder
2 pinches salt
1 teaspoon vanilla
Stir until well blended and pour into ungreased 13×9 pan and bake about 25 minutes. Don’t over bake! The edges will be more done than the middle. Enjoy!

My grandma was a master pie baker, and one of the family’s favorites was her pumpkin pie served at our large family gatherings at Thanksgiving. It’s different from other pumpkin pies, as it is more like custard, and is sweeter. After her passing my mother carried on the family tradition. Because they served so many, the recipe is for three pies. If there isn’t a need for that many, they can be easily frozen for later use. ~ Georgia Adamson

PUMPKIN PIE

1 large can plain pumpkin puree
2 t. salt
9 lg. eggs
2½ t. pumpkin pie spice
4½ c. sugar
2½ t. cinnamon
5 c. milk
Beat eggs and pumpkin in a large bowl. Mix in 1 c. milk and remaining ingredients. Mix in other 4 c. of milk. Pour mixture into prepared pie crusts and bake at 400 degrees until crust just begins to brown; then turn heat to 350 and bake until done (up to an hour). Knife stuck in center should come out basically clean. Makes enough for 3 ten-inch pies.

This is a recipe from my Grandma that was a favorite when I was growing up. Not long after moving out on my own it became my go-to Christmas gift, and continues to be today. ~ Jeff Bender-Baird

PEANUT BUTTER CUPS

1 stick margarine (1/2 C)
3 1/2 C powdered sugar
2 C peanut butter
3 C crushed Rice Krispies (4 1/2 C uncrushed)
2 lb melted semi sweet chocolate
Mix first 4 ingredients, cover and refrigerate overnight. Form mix into balls. Melt chocolate in double boiler. Dip balls in melted chocolate. Cool on waxed paper.

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