Nickie’s Down-Home Spaghetti Sauce…Mmm Good..

Visiting friends in Ohio when Nickie shared her wonderful spaghetti recipe with us. Simply done, smells great while it’s cooking and tastes unbelievably good when we can it and use it throughout the year.

40 bush tomatoes (approximately) run thru blender

12 medium onions (run thru blender)

6 green peppers (run thru blender)

Cook down and add

2 TBLSp Basil

2 TBLSp Oregano

2TBLSp Parsley

16 oz vegetable oil

2TBLSp garlic

1 cup sugar

1/4 cup salt

Cook some more…then can it

Makes 8 qts

Folks used to can every year. Some still do and it takes us back to the days of Mom and Grandma and the great smell in the house while preparations are underway.

 

Mary Anne’s Healthy Homemade Bread

Mary Anne’s Healthy Homemade Bread     I lay claim to this recipe. Homemade bread is my favorite. I was trying to find a way to make it so it wouldn’t be fattening; decided to check out the calories in the shortening to see if I could replace it with applesauce for the moisture. Turns out the shortening was 1800 calories against 100 calories of the same amount of applesauce. EUREKA! All I needed to find out was how it would taste. It tastes WONDERFUL. There is no flavor of applesauce, just really good homemade bread. This recipe makes 7-8 loaves. 7 would be the best but you could make each loaf a bit smaller and come up with 8. I freeze mine. Hope you take the time to try it. It takes the better part of a day to make a batch of bread, but you’ll feel so good about yourself, it will be well worth the effort. (The compliments are nice too.)

1/4 cup yeast, 2 TBLSP sugar, 2 1/2 cups very warm (not hot) water. Mix it well. Let stand for at least ten minutes to get the yeast working. It will be just fine when you get ready to add it even if it’s more than 10 minutes

2 1/2 cups scalded milk (put the pan over low burner until slight skim forms on top) Use regular milk or evaporated. Let the milk cool to warm. (Sometimes I place the pan in a larger pan with a couple of inches of cold water in the bottom to get the milk cooled down.)

1 cup UNSWEETENED applesauce, 1 cup white sugar, 1 1/2 TBLSP salt..mix well

Add milk and yeast mixture to applesauce and sugar and salt

Mix thoroughly with large mixer – I use a large Kitchen Aid Mixer..I’ve had my mixer since 1983 and I’ve never had a bit of trouble with it. Don’t know if they make equipment to last that long anymore.

7 eggs beaten (add to liquid last)..mix well

Add 5 lb flour, mixing slowly, but well, after each addition. I prefer King Arthur Bread Flour.

Roll out dough on WELL floured board or counter. My mixer isn’t large enough to completely mix the amount of flour needed. The remainder will be added as you knead the dough. You may need to use a bit more regular flour. You’ll know the texture.

First rising 1 1/2 -2 hours
Let raise until double in size

Place in greased pan…you’ll need a large one. Let rise until doubled in bulk. About 1 1/2 to 2 hours. (Cover dough with clean cloth as it rises. I let mine sit on top of my stove and turn the oven on to about 200 to make a warm place.)

Punch down and let it rest for 10 minutes

Form the dough into a long round piece and cut the 7 or 8 sections for the loaves. (You’ll figure it out.)

Rising in pans
Let raise until doubled in size

You’ll need bread pans according to your number. (Of course) I’ve found that using Parchment paper is the best lining for the dough. It keeps the sides from sticking and pops right off when the bread is finished. I use a spray can with shortening to put a little on the tops of the loaves before I bake them. Sometimes it makes the tops look wrinkly when they’re done. It’s up to you. Do it..or don’t do it. The bread will be good. (Again, I lay a cloth over the loaves as they raise.)

Let the loaves raise for 1 1/2 hours or until doubled in bulk.

Bake at 395 deg. for 25-30 minutes. When they look right, you’ll know it.

Ready to eat or freeze
Brush tops with butter if you wish. May make the top wrinkled, doesn’t hurt the taste.

I use 2 gallon freezer bags for one loaf. There isn’t enough room for 2 loaves and a 1 gallon freezer bag isn’t large enough. Oh well.

Ready for the freezer..
Using 2 gallon freezer bags. 1 gallon bag not large enough.

copyright@2019

Photos by Mary Anne Whitchurch Tuck

Check out my other website at … https://memoriesaremadefromthis.com

 

 

Johnny Hoosier Cake

This recipe is in my mother’s handwriting, so apparently her blessing is upon it. I’ve never used it, but it reads well. Maybe you should try it.

Sift into bowl..2 cups flour, 1 tsp. soda, 2 cups sugar.

Melt 2 sticks oleo, add 4 Tblsp cocoa & 1 cup water. Bring to rapid boil. Pour over dry ingredients.

Add 1 cup buttermilk, 2 eggs, 1 tsp. vanilla. Mix well.

Bake in jelly roll pan @ 350 deg…15 or 20 minutes until done. (Cake will be moist.)

ICING

Melt 1 stick oleo. Add 4 TBLSP cocoa, 6 TBLSP buttermilk. Bring to boil, add 1 lb. powdered sugar, 1 tsp. vanilla & 1 cup nutmeats & beat.

That’s about it!

copyright@2019

Photo by Mary Anne Whitchurch Tuck

Check out my other website at…memoriesaremadefromthis.com

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Evelyn’s Classic Beef Jerky

This recipe card is dated December 10, 1989. Aunt Evelyn was a farmer’s wife and a good cook. I haven’t tried this Beef Jerky but here’s the recipe for you just in case your man loves this stuff as much as mine does.

3-5 lbs very lean round steak

1 tsp onion powder

1/2 tsp black pepper

2 TBLSP liquid smoke

1 TBLSP salt

1 tsp garlic powder

A1 sauce…a little bit

1 cup warm water..mix together

Slice beef into strips 1/4 ” thick 1/2″ wide and about 4-5 ” long. Roll it thin with a rolling pin. Cut across grain of meat for crisp jerky.

Marinate in covered container several hours or overnight. Drain and pat dry w/paper toweling. Heat dry (about 175 deg) until it gets crispy according to your wishes. (Check it often) Seal in plastic bags.

copyright@2019

Photo by Mary Anne Whitchurch Tuck

Check out my other website at….memoriesaremadefromthis.com

 

 

Jeanette’s Perfect Veggie Pizza

When the next door neighbor is a good friend and a good cook, you’ve got it made.

2 pkg Crescent rolls (Unroll & line jelly roll pan. )Bake at 350 deg.

8 – 12 minutes. Press gently if puffed up.

Mix together

1 # Cream cheese

1/2 Cup Mayonnaise

1/2 Cup Sour Cream

1 envelope Hidden Valley Ranch Dressing

Spread on Crust

Chop Fine 1/2 Cup each of the following;

Cauliflower, Broccoli, Carrots, Green Pepper, Green Onions, (Tomato & Mushroom if desired)

Mix the above vegetables together and sprinkle over the top

Sprinkle 3/4 to 1 Cup sharp grated cheddar cheese over top.

copyright@2019

Photo by Mary Anne Whitchurch Tuck

Check out my other website at….memoriesaremadefromthis.com

 

 

 

 

 

 

Yummy Strawberry Dessert

If this tastes as good as the ingredients sound, we should have a remarkable offering for family and friends. Let’s go!

2 10oz pkgs frozen strawberries

1 can crushed pineapple (drained)

3 mashed bananas

1 cup chopped pecans (nuts)

1 small pkg strawberry jello

1 cup boiling water

1 large carton sour cream

Dissolve jello in water, stir in strawberries, bananas, pineapple & nuts. Pour half into dish and refrigerate. When set, spread sour cream over top. Then add the rest of the jello. Refrigerate again.

Hmm…sounds simple. Let’s try it!

copyright@2019

Photo by Mary Anne Whitchurch Tuck

Check out my other website at…memoriesaremadefromthis.com

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Mary Gall’s Fabulous Caramel Corn

A lovely lady, a great cook and just the tantalizing recipe for which you’ve been searching. . I haven’t tried this one, but I’m getting hungry just looking at the possibilities.

Snow scenes are the best…

6 quarts Pop Corn (no hard kernels)

Melt 2 sticks margerine

2 Cups Brown Sugar

1/2 Cup White Corn Syrup

1 tsp salt

Bring to boil, stirring constantly to soft ball stage…add 1/2 tsp. Baking Soda, 1 tsp. Vanilla…Pour mixture over popcorn…mix.

Bake at 250 deg. 1 hour in 2 large shallow pans. STIR EVERY 15 MINUTES.

copyright@2019

Photo by Mary Anne Whitchurch Tuck

Check out my other website at…memoriesaremadefromthis.com

 

 

Rum Balls…Mmmm

Haven’t made these in a long, long time. My recipe dates back to the forties. Might be just what you’d like to try. Let me know how it works out for you.

1/2 lb. Vanilla Wafers

1 Cup pwd. Sugar

2 TBLSP Cocoa

1 Cup finely chopped nuts (preferably pecans)

1/2 Cup Light Corn Syrup

1/4 Cup Rum

DIRECTIONS

Roll wafers into very fine crumbs. Mix with cup of pwd. sugar & cocoa. Add chopped nuts, syrup, and rum. Stir until blended with a stiff texture. Shape into 1 inch balls. Let stand 1 hour and roll in pwd. sugar and put nut on top. Put sugar on hands when shaping balls. Keep in tightly closed can for three days before using.

copyright@2019

Photo by Mary Anne Whitchurch Tuck

Check out my other website at .. memoriesaremadefromthis.com

Mary’s Cowboy Cookies

What is it about the cowboy scenario that speaks to us from the days when we went to the movies on Saturday afternoon to see Roy Rogers, Gene Autry and of course, Randolph Scott? As I recall, the price of admission at our local theater was 35 cents.

We listened to The Lone Ranger on the radio and can’t seem to get “hi-o Silver…awayyyyyyy….out of our memories. My friend Mary shared her cookie recipe with me and now I’ll share it with you.

1 Cup Butter

1 Cup Sugar (White)

1 Cup Brown Sugar

2 Eggs

2 Cups Flour

1/2 t. Salt

1 t. Baking Soda

1 t. Baking Powder

1 t. Vanilla

2 1/2 Cups Oatmeal

1 Cup Chips (Chocolate or any flavor)

1 Cup Rice Crispies

Cream together butter and sugars. Beat in eggs. Add flour, salt, soda, baking powder and mix well. Stir in vanilla, oatmeal, chips and crispies. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 deg. for 10 minutes.

copyright@ 2019

Photos by Mary Anne Whitchurch Tuck

Check out my other website at memoriesaremadefromthis.com

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Mrs. Quickel’s Apricot Squares (no. 4)

The short letter that Mrs. Quickel wrote is attached at the end of this recipe. I found it interesting.

6 cups flour

2 tabl sp sugar

3 beaten eggs

1/2 teas salt

1 lb lard

1 yst cake

3/4 cup scalded milk cooled to luke warm

Combine flour, lard, sugar & salt blended as for pie crust. Dissolve yst in warm milk, add to first mixture. Add eggs & knead to a smooth dough Refrig over nite in covered bowl.

Next..cover pie board with 1/4 cup sugar. Roll dough on sugar about 1/4 in. thick or a little thinner. Cut into 2 1/2 in. squares.

Into each square place a 1/2 teas apricot or any desired paste & fold up corners into a peak & pin with tooth picks.

Bake 15 min in 375 deg. oven. Remove tooth picks while warm. Picks can be reused.

We like cooked seasoned dried apricots best in these squares. However dried peaches or any jam is good. I’m going to try Baked Cranberries this year in the squares. The Apricot just seems to go so well with the sugared dough. We feel that ordinary jam is just too sweet. I thought the Baked Cran with less sugar would be tart too like apricots. It’s surprising how well you can pin in these squares for as soft as the dough is. Of course a few pop open during baking that’s why the paste should be sort of thick. this paste can be bought in cans too but again, we like the cooked dried apricots sweet taste.

Continuing with Mrs. Quickel’s short letter….

Hi…I’m sort of pushing the cart instead of pulling it. Ha. I thought I would only have a few min to write the recipes & I wanted you to have them before Christmas. We came home yesterday (Mon) noon & we can’t seem to get into the groove. Things sure happened since we saw you. One wonders how much wickedness we must endure. While it’s a tremendous burden for the Kennedy children I keep thinking of the Oswald children. They can never live down this tragic episode. I’m glad they live in the land of opportunity where if they lived in Russia they might be sent to Siberia.

Several Clear Lake men died last week also. A Mr. Nofsinger who had the L&M Market there next to the Beer Garden. The other man was Fred Miller. They used to have Shaw’s old cabins & gas station.

Well, I’ve got a few more things to put away etc. Here’s hoping you have a nice Holiday season. Sure was nice visiting with you folks. Hope we didn’t detain you too much.

Lovingly….Quickel

This note brings back memories of times when my Mother would receive a letter from her brothers in Illinois. It was usually a four page letter and required her to take some time, sit down and read, and find out what the family was doing. Now we have the internet. It doesn’t have that same homey quality, does it? Just remembering…..

copyright@2019

Photo by Mary Anne Whitchurch Tuck

Check out my other website…..memoriesaremadefromthis.com

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Almost time for spring..