Food from the past and present
June 18, 2015
I have been looking at the
recipes that Cheley and my
mom put in the newspaper in
years past and now would be
a good time to, maybe, rework
the recipes. But not much.
Thursday, October 17, 1985.
Recently, Joanne Koets sent
in some apple bread to the office.
Even though I didn’t get
to sample any, there were
plenty of people here that said
it was very good. Now’s the
time of year we’re starting to
get some good apples,
should be a good recipe to try.
Sprinkle on before baking.
2 tablespoons flour
2 tablespoons sugar (I would
substitute Stevia which is no
1 teaspoon cinnamon
1 tablespoon soft butter (real
Makes one large loaf or 2
small ones. Bake at 325 degrees for 1 hour.
1/2 cup oleo (use butter)
1 cup sugar (Stevia 1/2 cup)
Nectar (1/4 cup)
Mix oleo and sugar in large bowl.
2 beaten eggs
1 teaspoon vanilla
2 tablespoons milk
1 teaspoon vinegar
Mix above ingredients together
and add to oleo (butter)
and sugar (Stevia) mixture.
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 3/4 cups raw apples, chopped
1/2 cups nuts, if desired
Mix above ingredients together,
then add to other mixture.
May 28, 2015
From Take Control of your Diabetes
Here is a side dish recipe. Broccoli and Mushrooms
A hearty vegetable dish sautéed with sherry and chicken broth.
Prep Time: 10 minutes
Cook Time: 10 minutes
1 tbsp olive oil
4 cup fresh mushroom slices
1 medium shallots, sliced (about 1/4 cup)
1/4 cup cooking wine (sherry)
You can substitute something you are comfortable with,4 cup fresh broccoli
(about 1 bunch)
1/2 tsp kosher salt
1/2 cup low sodium chicken broth
1/4 tsp black pepper, freshly ground
Directions1 In large pot, heat oil over medium. Add mushrooms and shallots, cook
10 minutes or until mushrooms are golden.
2 Add sherry and cook 2 minutes, or until liquid is absorbed, stirring often.
3 Add broccoli, salt, and broth. Bring to boil, cover, and simmer for 5 minutes
or until broccoli is crunchy but soft.
4 Sprinkle with pepper. Serve.
Japanese Chicken Salad
Cold vegetable and chicken salad tossed with a Japanese inspired dressing,
garnished with cashews.
Prep Time: 15 minutes
Cook Time: 10 minutes
2 tbsp seasoned rice vinegar
1 tbsp low sodium soy sauce
1 tbsp mirin
1 tsp fresh ginger root, peeled and minced
1 tsp sesame oil
3/4 lb boneless skinless chicken breasts, cut into 1" pieces
3 cup fresh broccoli florets, coarsely chopped
1 medium red bell peppers, seeded and sliced thin
1/2 cup fresh cilantro, chopped
1/4 cup shredded carrots
2 scallions, finely chopped
1/4 cup unsalted cashews, coarsely chopped
1. In small bowl, whisk rice vinegar, soy sauce, mirin, ginger root, and sesame
oil until well mixed. Set aside.
2. Coat large nonstick skillet with cooking spray. Heat over medium high.
3. Add chicken and cook 8-10 minutes, stirring frequently.
4. In large bowl, mix broccoli, red pepper, cilantro, carrots, and scallions.
5. Add reserved dressing and chicken. Toss gently until well coated.
6. Divide evenly onto 4 plates and garnish with cashews.
Mirin is Japanese rice wine and can be found in the ethnic section of larger
supermarkets. Sweet white wine or apple juice can be substituted.
November 14, 2014
Here is a coffee cake recipe I found
Best Coffee Cake
3 cups peeled
and sliced Granny Smith Apples (about 3 large)
1. Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over
medium-high heat; add apples; sauté 5 minutes or until softened.
Remove from heat; cool completely (about 30 minutes).
Meanwhile, prepare Streusel Topping and Caramel Sauce. Reserve 1/2
cup Caramel Sauce for another use.
3. Beat butter at medium speed with an electric mixer until
creamy; gradually add sugar, beating well. Add eggs, 1 at a time,
beating until blended after each addition.
4. Combine flour, baking powder, and salt; add to butter mixture
alternately with milk, beginning and ending with flour mixture. Beat
at low speed until blended after each addition. Stir in vanilla.
Pour batter into a greased and floured shiny 9-inch springform pan;
top with apples. Drizzle with 1/2 cup Caramel Sauce; sprinkle with
5. Bake at 350° for 45 minutes. Cover loosely with aluminum foil
to prevent excessive browning; bake 25 to 30 minutes or until center
is set. (A wooden pick will not come out clean.) Cool in pan on a
wire rack 30 minutes; remove sides of pan. Cool completely on wire
rack (about 1 1/2 hours). Drizzle with 1/2 cup Caramel Sauce.
From The Herald-Democrat, Thursday, July 10, 1986.
(From my mom’s and Cheley’s column.)
We’re re-running a dessert this week. Sounds like it has
loads of calories which, of course, makes it better. I heard something about a
new diet, which is, if it tastes good, spit it out!
1 stick margarine, melted
1 cup flour
1 cup chopped nuts
Mix and press into ungreased 9 x 13 pan. Bake at 350 degrees
for 20 minutes. Cool. This is the crust.
1 cup from large size carton cool whip
1 8-oz pkg. cream cheese
1 cup powdered sugar (or sugar substitute)
Spread on crust.
Mix two and one-half cups milk; 1-3 oz. pkg. instant
chocolate pudding; 1-3 oz, pkg. instant vanilla pudding. Spread on last layer.
Spread on remaining cool whip. Top with grated Hershey bar. Refrigerate.
Sept. 4, 2104
From The Herald-Democrat, Thursday, May 14, 1981.
I "found" this recipe from my mom’s and Cheley’s column.
Popover Beef Pie
1 to 1 1/2 pounds ground chuck
1/4 cup finely chopped onion
1/2 cup tomato catsup
salt to taste
1/2 teaspoon sweet basil
1 clove garlic chopped fine
pepper to taste
Combine above ingredients in skillet and cook until meat is almost done. Set
aside. Turn oven to 425 degrees.
2 tablespoons butter
3/4 cup milk
3/4 cup flour
.4 teaspoon salt
Place butter in a 10-inch pie pan. Heat in oven until it bubbles. Put eggs,
milk, flour and salt into blender. Cover, process at blend until perfectly
smooth. Immediately pour batter in pan.
Gently spoon filling in the center of the batter, within about an inch or so of
pan edges. (There is no baking powder in a popover recipe.)
Bake in 425 degree oven for 25 minutes. Cut into 6 wedges and serve immediately.
Serve with a lettuce leaf and tomato wedge. I thought sometimes i might try
adding some grated cheese, after taking the pie from the oven and let it melt
Sept. 11, 2014
Here is another recipe from the files of The
Herald-Democrat, November 7, 1985 from my mom’s or Cheleys column.
A recipe I’ve always likes in the following using left over roast beef. We
originally got it from the late Ferol Floyd.
New Orleans Grillades
Salt and pepper to taste
Bouillon or boiling water (one-third cup)
Butter or oleo (1 tablespoon)
Brown onion in butter, add tomatoes, salt, pepper and cayenne. Cook about 10
minutes. Add bouillon (I didn’t have any bouillon on hand, but used the beef
stock from the roast). Simmer another 10 minutes. Add meat slices and heat about
10 minutes more.
Thursday, September 18, 2014
From The Herald-Democrat, Thursday, December 21, 1989.
From my mom’s and Cheley’s column.
1 cup butter
3/4 cup sugar
2 1/2 cups flour
1/4 tsp. salt
2 tsp. baking powder
1 tsp. vanilla
Cream butter with sugar until fluffy. Beat in egg. Stir in flour, salt and
baking powder, but mix gradually. Add vanilla. Chill 1 hour in the refrigerator.
Roll out in whatever shape you desire. Bake at 400 degrees for approximately 8
Thursday, September 25, 2014
Here is a Cinnamon Roll recipe from my mom’s and Cheley’s column.
Thursday, August 15, 1985.
9 cups flour
2 cups sugar
2 packages yeast
1 cup scalded milk
1 cup cold water
1/2 cup melted oleo
Put flour in large Tupperware bowl and make a well in the flour. Mix sugar,
yeast and eggs in separate bowl. Mix water and scalded milk add to sugar yeast
mixture and pour in well (do not mix); cover and burp Tupperware. Let set until
top pops. Then mix and slightly knead flour mixture; re-cover and burp. Let set
until top pops. Knead again and roll out on floured surface. Spread with oleo;
sprinkle with sugar and cinnamon and roll dour into jelly roll shape, cut into
1/2 to 3/4 inch sections and place in cake pan. Cover, let rise until doubled in
Bake at 3325 degrees for 25-30 minutes or until golden brown. Drizzle with
powder sugar glaze and
This takes approximately 6 hours from start to finish, so start early or the day
Thursday, October 9, 2014
From The Herald-Democrat, Thursday, July 7, 1994.
This is from my mom’s or Cheley’s column of years ago.
(You could probably substitute any meat item if you wish).
Bottled green chili salsa or taco sauce.
1/4 teaspoon salt
1 cup fine dry bread crumbs
1 teaspoon each chili powder and ground cumin
3/4 teaspoon garlic salt
1/4 teaspoon oregano leaves
3 whole chicken breasts ( about 1 lb. each), split, boned, and skinned
1/4 cup butter or margarine
1 ripe avocado
4 to 6 cups shredded iceberg lettuce
About 1 cup sour cream
4 green onions (including tops), thinly sliced
12 to 18 cherry tomatoes
1 lime, cut in wedges
In a shallow bowl, beat together eggs, 3 tablespoons of the salsa and salt. In
another shallow bowl, combine bread crumbs, chili powder, cumin, garlic salt and
oregano. Dip each chicken piece into egg mixture and roll in crumb mixture, then
dip into egg mixture and roll in crumb mixture again.
In a shallow baking pan large enough to hold chicken pieces in a single layer,
melt butter in a 350 degree oven. Remove pan from own and add chicken pieces,
turning to coat with butter. Bake skin side up uncovered for about 25 minutes or
until meat in thickest part is no longer pink when slashed. Just before chicken
completes cooking, halve avocado lengthwise, remove pit, peel and slice.
To serve, arrange chicken on a bed of shredded lettuce. Top each piece with a
dollop of sour cream. Garnish with green onions, tomatoes, lime wedges and
avocado. Pass extra sour cream and salsa. Makes 6 servings.