This is a copycat recipe for Orange Julius. In the early to mid 1990's we lived in a house without air conditioning. We were making iced fruit drinks/smoothies in the blender to help keep cool. A friend gave us this recipe.

Orange “Julius”

1 cup water

1 cup milk

6 ounces frozen orange juice concentrate

½ cup sugar

1 teaspoon vanilla

Ice (6-12 cubes)

Healthy dash of nutmeg (optional)

 

Put all ingredients in blender and blend until mixed and ice is chopped.

Note:  the Orange Julius chain uses egg white powder, so feel free to add some.

Warning: Raw Egg - Consume at your own risk.

A family friend (and former neighbor) gave this recipe to my mom. Saturdays for lunch, we usually had pancakes or french toast. This drink was a frequent accompaniment for that meal in the 1970's.

Orange Milkshake

*** Warning – Raw EGG ***

3 eggs

1 Tablespoon sugar

6 ounces frozen orange juice concentrate

2 ½ cups milk

 

Whip eggs and sugar in blender.  Add OJ and blend.  Add milk and blend.

A favorite from childhood. We normally didn't use the raisins.

Crunchy Jumble Cookies

1 ¼ cup flour

½ tsp. baking soda

¼ tsp salt

½ cup oleo or butter, softened

1 cup sugar

1 egg

1 tsp. vanilla extract

2 cups Rice Krispies cereal

1 cup (6 oz. package) chocolate chips

1 cup raisins (optional)

 

1.     Sift together flour, soda, and salt.

2.     Measure oleo/butter and sugar into large mixing bowl; beat until well-blended and smooth.  Add egg and vanilla; beat well.

3.     Add sifted dry ingredients; mix until combined.  Stir in Rice Krispies, chocolate chips, and raisins.  Drop by teaspoonfuls onto lightly greased cookie sheets.

4.     Bake in moderate oven (350° F) about 12 minutes or until lightly browned.  Remove immediately from sheets; cool on wire racks.

 

Makes about 3 ½ dozen 2 ½ inch cookies.

Source: Cereal box, 1970s

My mother used to make this occasionally for dinner (evening meal).

She used bulk American style breakfast sausage (pork ground with seasonings including red pepper flakes and sage).

O’Flanagan’s Sausage Supper

1 pound sausage

2 apples, peeled and sliced

2 onions, peeled and sliced

1 Tablespoon flour

Salt and pepper

1 cup bouillon (stock/broth)

2-3 cups hot mashed potatoes (can be instant)

 

Fry sausage until crisp.  Drain; put in a baking dish.  In the fat left, cook apples and onions, then spoon over sausage.

 

Pour off all but 1 Tablespoon fat and brown the flour in it.  Add salt, pepper, and bouillon; stir until it is a bit thicker, and pour over sausage, etc.  Top with mashed potatoes.

 

Bake 15 minutes, uncovered at 350° F.

This recipe came from my Great Aunt Elsie, early to mid 1970's. There was a family gathering at her house one time and she had them for us.

The cookie part is soft and cake-like. At the time, Hershey's cocoa (natural, not Dutched) was the definition of cocoa powder. Many more options are readily available now.

Note: Stella Parks (Brave Tart) and others have published recipes for marshmallow creme, if you don't want to use a commercial one.

Black Moons

1 cup shortening

2 cups sugar

2 eggs

2 cups milk

2 teaspoons vanilla

4 cups flour

3 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 1/3 cups cocoa powder

 

Cream together shortening, sugar, eggs, milk, and vanilla.

 

Sift together dry ingredients and add to creamed mixture (mix). 

 

Drop by rounded Tablespoon on cookie sheet.  Bake at 400° F for 7 minutes.  Spread with filling and top with another cookie.

 

Filling

1 cup oleo

1 cup shortening

1 pound powdered sugar

1, 7-ounce jar marshmallow crème

 

Mix together and spread on cookies.

This is a cake my mom started making in the mid to late 1970s. Don't know her source.

Heavy Applesauce Cake

1 cup Butter

2 cups Sugar

2 Eggs

2 cups Applesauce

4 cups All-Purpose Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon ground Cloves

1 teaspoon ground Cinnamon

1 teaspoon ground Nutmeg

1 teaspoon Salt

1 pound Raisins

1 cup chopped Nuts (optional)

 

Cream butter and sugar until light and fluffy.  Add eggs and applesauce; stir to incorporate. 

 

Sift dry ingredients and combine with butter mixture.  Sift a few Tablespoons of flour over nuts and raisins; toss to coat; fold into batter.

 

Pour batter into greased and floured 9”x13” baking pan.  Bake 1 hour in 325° F oven.

This the recipe my mother used (and taught me) for making cobbler.

Note: Biscuit mix is Bisquick or similar (plenty of recipes for home made substitutes are available on the internet).

Note: table syrup is the imitation maple syrup (usually based on corn syrup) found in grocery stores in the US used for french toast, pancakes, and waffles. Common brands include Mrs. Butterworth's, Log Cabin, and Pearl Milling (formerly Aunt Jemima). You can probably use Lyle's Golden syrup, but you may need to thin it out a little as it is generally VERY thick (doesn't pour).

The time and temperature for baking are vague, because that is how the recipe is written. I added the temperature range based on other cobbler recipes.

Fruitful Cobbler

1 quart sliced, peeled and pitted peaches (or apples or plums)

½ teaspoon salt

1 Tablespoon flour

½ cup corn syrup, honey, or table syrup

1 cup biscuit mix

2 Tablespoons sugar

½ cup milk or water

1 ½ teaspoons sugar

 

Heat oven (350° to 400° F). 

 

In 1 ½ quart casserole, combine fruit with next 3 ingredients.

 

In mixing bowl, place biscuit mix and 2 Tablespoons sugar; stir in milk.  Pour over fruit mixture. Sprinkle 1 ½ teaspoons sugar on top.  Bake until topping is golden and done.

 

Recommend serving warm with vanilla ice cream on top.

 

Cherry – Use 1 quart drained, canned, pitted cherries.  Use honey or table syrup.

 

Note:  also works with fresh blueberries

 

Probably from the 1960’s?

Every time we visited my Grandmother, she would make these doughnuts for us. She would fry them in her Wagner Sydney 8 H cast iron skillet. I still have that skillet and use it. I believe it is about 100 years old.

As with most fried products, they are best eaten the same day. Grandma would dunk the old ones in her coffee for her to eat. She would warm the old ones up in a toaster oven for us to eat at breakfast over the next few days.

Don't forget to fry the doughnut holes!

The recipe was from an old newspaper clipping, before 1970.

Rich Cake Donuts

4 ½ cups flour

1 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon nutmeg

1 cup buttermilk (or 1 Tablespoon vinegar in 1 cup milk, let stand 1 hour)

¼ cup butter/margarine, melted

2 eggs, slightly beaten

 1 teaspoon vanilla

 

Combine dry ingredients in large bowl, mixing well.  Combine remaining ingredients and add to flour mixture, blending well.  Knead and roll out on floured wax paper.  Cut out. Fry. When done, they will pop up.

 

Ice/glace or roll in sugar or cinnamon sugar.

Grandma would roll these in sugar.

 

This was the recipe my family used for blueberry muffins. We actually tried many others (including "state fair blue ribbon winning" recipes), but this was the best one.

Sweeter Muffins

 

1 egg, slightly beaten

½ cup milk

¼ cup oil

1 ½ cup sifted flour

½ cup sugar

2 teaspoons baking powder

 

Sift dry ingredients.  Stir milk and oil together.  Stir in oil and milk to egg.

 

Add dry ingredients.  Stir just until moistened, batter should be lumpy.  DO NOT OVERMIX.

 

Fill greased muffin cups 2/3 full (or use liners instead of grease).

 

Bake at 400° F for 20-25 minutes.

 

Makes about 12 medium muffins.

 

For Blueberry:

Carefully stir (fold) in 1 cup fresh (or 1/4 cup canned) Blueberries (well drained).

 

For Apple:

Sift ½ tsp cinnamon with dry ingredients.  Add 1 cup grated raw tart apple (unpeeled) with oil.  Bake 25-30 minutes.  If desired, sprinkle tops before baking with:

 

Nut-Crunch Topping

Mix 1/3 cup brown sugar (packed), 1/3 cup broken nuts, and ½ teaspoon cinnamon.

 

Source:  Betty Crocker Cookbook (1950’s?)

My Mom would make this for us about once a summer. She would make the soup in the morning, and chill it until dinner time. Then she would serve it with hotdogs or similar and maybe a side salad/slice of home grown tomato (tomato was always on a separate small plate, laying on top of a piece of iceberg lettuce).

1970's, not sure where she got it from.

Along time ago, I once made this soup and it tasted like chicken. I had accidentally bought cans of double strength chicken broth!

Note: 1 cup liquid is 8 ounces.

Iced Cucumber Soup

 

1 large potato, peeled and diced (~1 cup)

3 cans (15 oz) chicken broth

2 large cucumbers

2 large leeks, chopped (~1 cup)

¼ cup butter or margarine

 

1.      Cook potato in 2 cans chicken broth until very soft (~15 minutes).

2.      Peel cucumbers; cut in half lengthwise.  Scoop out seeds.  Slice very thinly.

3.     Sauté cucumbers and leeks in butter in a large saucepan until soft, but not brown (~5 minutes).

4.      Add potatoes with their broth and remaining can of broth to saucepan.  Bring to boiling; lower heat; simmer 5 minutes; cool.

5.     Pour part of soup at a time into blender.  Whir until smooth (or puree through sieve or food mill).

6.     Pour into a medium sized bowl.  Cover; chill.

Here's a good recipe for hot weather. You can cook the meat in the morning (or the previous evening) while the weather is relatively cool.

In the US in the early 1970's (probably starting earlier in the 60's), there was a taco craze. Soon after came taco salad. The original recipe called for French dressing, but we prefer to use taco sauce.

I like to break up the tortilla chips in my salad and mix everything together; my partner prefers to keep them whole, arranged around the outside of the bowl and alternate eating salad and eating tortilla chip.

Taco Salad

 

1 to 1 ½ lb. ground beef (chuck)

¼ tsp. salt

1 onion, diced *

1 package taco seasoning

¼ tsp. pepper

 

Brown ground beef just until no red remains.  Drain.  Add onions and salt and cook until onions are translucent.  Add taco seasoning and pepper; cook for 2-3 minutes, stirring to mix well.  Let cool.

 

Lettuce, shredded/chopped

Grated cheese (suggest cheddar)

Tomatoes, chopped

Corn Tortilla chips (plain, like Doritos Toasted Corn flavor – hard to find anymore)

Taco sauce or French dressing

 

When ready to serve, let people add tortillas, lettuce, tomatoes, meat, cheese and taco sauce to their own bowls or plates.

 

* Instead of cooking onion, raw onion can be added when assembling salad.  Probably need less onion for raw usage.

 

Note:

·        Original recipe mixed everything together in a big bowl.  This is a problem with leftovers as tortilla chips go soggy.  Letting each person take their own proportions also allows them to use how much sauce (of desired spiciness level) they want.

Here is a hot weather standard from my childhood. I don't know from where my mother got this recipe.

Cheese-Pea Salad with Peanuts

 

2 cup canned peas, drained  (cooked peas)

1 cup cheddar cheese, cut in small cubes

1 cup salted Spanish peanuts

1 cup chopped sweet pickle

Mayonnaise to moisten

 

Mix all  together and chill at least 2 hours.

 

From early 1970s or earlier.

Note: Spanish peanuts are a particular cultivar which comes shelled with the red skins still on.  The peanuts are smaller and high in oil.

 

Note:  We always used Miracle Whip which is a commercial mayonnaise with vinegar for tang.

This is the recipe my family used for peanut butter cookies. I don't know from where my mom got the recipe.

Peanut Butter Crisps

(Doesn’t make very many – double recipe for more normal amount.)

 

½ cup butter/oleo

½ cup peanut butter

¾ cup sugar

1 egg

1 teaspoon vanilla

1 ¼ cup sifted flour

¼ teaspoon baking powder

½ teaspoon salt

Melt butter in large saucepan.  Remove from heat and stir in peanut butter until melted. 

Add sugar, egg, and vanilla and beat until smooth.

Sift flour, baking powder, and salt together; add to first mixture.  Blend thoroughly.

Form into balls (3/4 inch); place on cookie sheet 2 inches apart.  Press with a flat fork moistened in water (use fork twice, at right angles to make a grid pattern).

 Bake in moderate oven (350°F) 10 – 15 minutes.