Recipes:

From our Belcher Blues Readers

 

 

How to Cook a Man

 

A good many men are utterly spoiled by mismanagement in cooking and are not so tender and good.

Some are left to go sour and turn rotten.

Some women keep them constantly in hot water, others let them stay in the freezer too long by their carelessness and indifference.

Some keep them in a stew,  Some keep them pickled, while others shamefully waste them.

 

In selecting a man, you should not be guided by the silvery appearance, as buying a fish nor by the golden tint as a plum juicy fruit.

Be sure to select him yourself as tastes differ. It is far better to have none unless you patiently learn how to cook him.

Being careful not to chose too tough a one or one too young and not ready to cook.

 

Like crabs and lobsters men are cooked alive.

Make a clear and steady flame of love, warmth, and cheefulness.

Set him as near this as seems to agree with him.

 

If he sputters, as some do, until they are quite done, add a little sugar in the form of what confectioners call kisses,

use no pepper or vinegar on any account.

 

Season to taste with sweet spices, good humor, and happiness 

but seasoning must always be used with the greatest of discretion and caution.

Avoid sharpness in testing him for tenderness, Stir him gently.

 

You cannot fail to know when he is done. If so treated, you will find him very digestible, agreeing with you perfectly,

and he will keep as long as you choose unless you become careless and allow the home fires to grow cold.

 

Thus prepared, he will serve a lifetime of happpiness.

 

 

 

 

It is unknown If any of the following recipes are copyrighted by any cookbook:

but most are family recipes.

Some I have tried, others I haven't, I hope you find one you can use.

Gayl

 

 

 

Orange Cake

 

1 box yellow butter cake mix

1 stick margarine

4 eggs

1/2 cup orange juice

1 11 oz can mandarin oranges

1 tsp vanilla

 

 

icing:

1 small pkg instant vanilla pudding

1 large can crushed pineapple with juice

1/2 cup powdered sugar

1 small container cool whip

 

 

beat together cake mix, margarine, eggs and Vanilla

Add oranges and beat another 15 seconds.

Por into greased and floured or pam sprayed pan

bake at 350

 

mix all icing ingredients together and frost cake.

Keep in refrigerator

 

Elizabeth Baker, Kentucky

 

 

Oatmeal Cookies

 

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

2 cups plain flour

1/2 tsp salt

1 tbsp soda

1/2 tsp baking powder

2 cups raw 1 minute quaker oats

2 cups rich krispies

2 cups chopped walnuts or pecans

1 cup coconut (optional) or raisins (optional)

 

Cream butter, sugars, eggs and vanilla.

in separate bowl

Sift flour, salt, soda and baking powder together.

Add to creamed mixure.

Mix Wells

Add oatmeal, rice krispies, nuts and coconut or raisins.

 

if the mixure is too thick to mix well add 1 tsp milk.

dont add milk unless needed.

 

Drop by teaspoonfuls onto cookie sheet.

 

Bake at 275 until lightly browned.

 

Gwen Slone, Kentucky

 

 

Caramel Dumplings

 

3 cups sugar

3 cups boiling water

1/2 tsp salt

2 tbsp butter

1/2 cup milk

1/2 cup chopped nuts

1 tsp baking powder

1 1/2 cups plain flour

 

Place 1/2 cup sugar in a pan, burn around the edges.

add 3 cups boiling water, salt, 2 cups sugar, 1 tbsp butter and boil 10 minutes

Remove from heat.

 

Make batter

with 1/2 cup sugar, milk, nuts,  tbsp butter, baking powder and enough flour to make a very stiff batter.

 

Drop in syrup and place in casserole dish

bake at 350 degrees for 25 minutes. do not cover.

The drops should be about the size of a walnut.

When done, take out by spoonfuls and put into individual dishes,

then put the syrup over it and serve with whipped cream or cool whip.

 

Diane Hunt

 

 

 

Baked Fudge

 

4 eggs well beaten

1/2 cup cocoa powder

1 cup butter melted

1 tsp vanilla

1/2 cup flour

2 cups sugar

1 cup chopped pecans

 

Combine flour,sugar, and cocoa.

Add other ingredient,

Bake in greased pan at 325 for 1 hour.

 

Judy Childers

 

 

 

 

Pickle Pot

 

1 gallon jar

kosher pickles

knockwurst

polish sausage

all-meant hot dogs

carrots

cauliflower

red peppers

green peppers

onions

green tomatoes

celery

 

Cut into chunks, use these ingredients or add some you like.

 

Add picklin spice and an equal amount of vinegar and water, Pour over ingredients cover tightly

and refrigerate 1 week before using.

 

Blonde Mullins

 

 

Refrigerator Pickles

 

small pickling cucumbers, sliced very thin

2 cups sugar

1 tsp salt

1 tsp celery seed

1 onion sliced very thin

2 cups vinegar

1 tsp tumeric if desired.(optional)

 

Mix together well, place in tightly covered container or canning jar and put into refrigerator.

Best after about 5 days. this recipe can be doubled or halved as needed.

 

Debbie Malone

 

 

Stuffed Mushrooms  (appetizer)

 

12 large mushrooms

4 tbsp butter or margarine

1/8 tsp salt

1/8 tsp pepper

3 tbsp minced onion

1/3 grated swiss cheese

1/2 cup plain bread crumbs

1/2 cup finely chopped parsley

3 tbsp cream

 

Heat oven to 375 degrees

Wipe mushrooms, remove and reserve the stems.

Place butter in a small cooking pot and melt it.

Brush mushroom caps with a little melted butter

Place mushrooms in a shallow baking dish with hollow side up.

Sprinkle with salt and pepper

Finely chop the stems and add to remaining melted butter with the minced onion in the pot..

Cook over medium heat until onions are softened, remove

Stir in breadcrumbs, parsley and cream, season with salt and pepper.

Fill caps with this mixture

Top with cheese.

all this can be done ahead of time

Bake in upper half of oven for 15 minutes at 375 degrees.

 

Debra Belcher, Michigan

 

 

 

 

 

Cottage Cheese Dip and Spread

 

2 cups cottage cheese

1 tbsp milk

1 tbsp lemon juice

1 tbsp minced parsley

1 tbsp minced onion or chives or both if desired

1/2 tsp salt

1/4 tsp pepper

1/2 tsp seasoned salt, optional

 

Mix in blender or mixer. Cover and refrigerate.

 

Grace Chaney

 

 

 

Cream Cheese Dip

 

1 pack creem cheese, low fat or regular

1/2 cup prepared ranch dressing

1/4 cup mayonaise

1/4 cup milk

 

Place in microwave bowl and microwave and stir

serve with vegetables, or potato chips

 

Gayl Wells

 

 

 

 

Bean Dip for nachos

 

1 can of cambells bean with bacon soup

1 small jar of cheese whiz

1/2 can of water

 

Mix cheese and bean soup together,

you can microwave this or put in pot on stove.

warm up so cheese will melt.

add water as you need it to make it thin as you desire.

This recipe can be doubled or tripled as desired.

 

Gayl Wells

 

 

Cooking is for Everyone

 

Serve a laugh as you bake,

Serve a smile with steak.

Serve a grin with gingerbread

and chuckles with a cake.

Whistle with the waffles,

Sing a song with the salad.

While keading the bread, hum a ballad.

Tap dance while you fry

There's kitchen fun for everyone

Why not try??

 

 

 

 

Potato Soup

 

6 medium peeled, and diced potaotes

diced about 1/2 inch dices

and cooked til just done, reserve water cooked in.

1/2 carrot finely shredded

1/2 cup diced onion

1 cup milk

2 tbsp flour or 1/2 cup of instant potatoes (thickening agent)

 

1 tbsp salt

1/2 tsp pepper

2 tbsp butter

2 tbsp parsley

1 chicken boullion cube, or 1 can chicken broth.

 

 

Saute onions and carrots in butter until tender.

Blend  in milk and  flour or instant potatoes, with  3/4 of the cooked diced potatoes.

adding salt, pepper, butter, parsley and can of chicken broth.

Mash the other 1/4 of potatoes and blend in the rest of the ingredients.

add reserved water the potatoes were boiled in, as desired.

Heat til hot.

 

Serve with crackers or hot corn bread.

 

Bobbie Jean Wells, Kentucky

 

 

 

Three Bean Salad

 

2 cans of three bean salad mixed beans

or:

1 can waxed beans

1 can red kidney beans,

1 can green beans

 

1 tsp mustard

1 cup vinegar

1/2 cup salad oil

1 can corn drained

1 tsp celery

1 cup sugar

 

Combine beans and corn into a serving bowl or container

Combine mustard, vinegar, oil, celery, and sugar in a pot and bring to a boil.

pour over beans and corn in bowl. Refrigerate about 4 hours.

 

Bettye Mullins

 

 

 

Cabbage slaw

 

Shredded Cabbage

salad dressing

raiosis,

pineapple shredded

chopped apples

shredded carrots

Mix well and use your own amounts desired.

 

Mae  Reamey

 

 

Cole Slaw

 

regular or low fat and low sugar

4 cups shredded cabbage or finely chopped

1/2 cup shredded carrot

1 tsp salt

1 tbsp sugar or( 2 packs of sweetner)

1/2 cup mayonnaise (non fat will do)

1 tbsp vinegar

1 tbsp milk or (non dairy creamer)

celery seed.

 

Letha Browne

 

 

 

 

7-Up Salad

 

2 pkg lime jello

2 cup hot water

 

1 pkg cream cheese, softened

1/2 cup sugar

2 cup 7-UP

3 bananas sliced

1 cup dream whip

chopped nuts if desired.

dissolve jello in hot water and let cool.

Add all other ingredients

let chill til set

top with dream whip.

 

Marica Wells

 

 

 

Tomato Soup Salad Dressing

 

1 can tomato soup

1 tsp salt

1/2 cup sugar

1 small onion, shopped,

3/4 cup vinegar

1/2 tsp pepper

1 tsp dry mustard

 

Blend all ingredients in a blender, adding 1/2 cup oil.

Blend again. Keep in refirgerator.

 

Tabitha French

 

 

 

A Happy Day

 

A heart full of thankfulness

A thimble full of care,

A soul of simple happiness,

An early morning prayer,

A smile to greet the morning,

a kind word as a key,

To open the door and greet the day,

What e'er it brings to thee.

A patient trust in providence,

to Sweeten all the way

All these combine with cheerfulness

Will make a happy day

 

unknown:

 

 

Lasagne

 

1 1/2 lb lean ground beef

1 finely chopped onion

1 jar of ragu or 1 can of any spaghetti sauce

 

1 large box lasagne noodles

1 large carton ricotta cheese

2 eggs

1/2 grated parmesan cheese

 

1 cup mozzarella cheese

 

Rectangle Casserole dish

 

Boil Noodles in large pot with plenty of water so the noodles wont break.

Cook until pale in color. let sit in water and cool a bit, while you prepare the other ingredients.

 

Brown ground beef in skillet breaking into small pieces with spatula as you brown.

Add onion as the beef browns. Salt and Pepper as desired.

Add spaghetti sauce to meat and onion mixture.

 

In a  bowl place the ricotta cheese and 2 whole eggs and blend well

 

Spray your casserole dish with pam or other non stick spray.

Spread small thin layer of meat mixture in the bottom of  the casserole dish.

First Layer

place layer of noodles over this.

Place layer of sauce and meat mixture over noodles,

spread thin layer of ricotta cheese and egg misture over this.

sprinkle with parmesan cheese.

repeat this layer

as many times as your casserole will allow

top with thin layer of sauce.

bake in oven at 325 for 30 minutes

take out, place mozzarella cheese on top and bake again for 5 minutes

take out of oven

let sit 10  minutes before serving.

 

Gayl Wells

 

 

 

 

Kraut Salad

 

1 can Sour Kraut drained

1/2 cup finely chopped peppers red and green

1/2 cup finely chopped onion

1/4 cup finely chopped celery

1/2 cup sugar or 2 pk sweetner

1/4 cup vinegar

 

Mix all ingredients well and place in refrigerator over night

This wont spoil ver quickly so can be kept for a while.

 

Clarine Miller

 

 

Mexican Corn Bread

 

Pre heat oven to 375

 

1 1/2 cups white corn Meal,  Not the mix

3 tsp baking powder

1 tsp salt

1 cup sour cream, this can be low fat

2 eggs beaten

1/3 cup vegetable oil or canola oil

1 can cream style corn

2 tsp bell peppers chopped fine (optional)

1 cup grated cheddar cheese, this can be low fat cheese

 

1tbsp oil in baking pan and place in oven to preheat.

 

 

Mix cornmeal, baking powder and salt together in large mixing bowl

Add sour cream, eggs, oil, corn and peppers.

Pour half of batter in pre heated and greased baking pan

sprinkle with 1/2 of the cheddar cheese, Add rest of the batter

sprinkling the rest of the cheese on top.

and bake 30 minutes.

 

Ethel Ramey, Virginia

 

 

 

Simple Pecan Pie

 

Beat 3 eggs thoroughly with 2/3 cup of sugar, dash of salt,

1 cup of dark corn syrup, and 1/3 cup melted butter.

Add 1 cup pecan halves and pour into a 9 inch unbaked pie shell.

bake in moderate oven 350 degrees for 50 minutes.

Cool

 

Ethel Ramey,

 

 

Simple Cherry Ice Box Pie

 

1 graham cracker pie shell

 

1 pkg cream cheese

1/2 cup powdered sugar

1/2 pint whipping cream

1 can cherry pie filling

 

blend softened cream cheese, with powder sugar

and fold into the whipping cream

pour into the pie shell.

 

spread 1 can cherry pie filling on top of this and place in refrigerator about 4 hours.

 

Ethel Ramey,

 

 

 

Bread Pudding

 

5 slices white bread cut into cubes about 4 cups

 

1/2 cup brown sugar, packed

1/ cup raisins

2 cups milk

1/4 cup butter

2 eggs beaten

1/4 tsp salt

1/4 tsp nutmeg

 

Arrange bread crumbs in bottom 8 inch round baking dish.

you can spray dish with pam before adding bread.

sprinkle evenly with brown sugar

 

 

Measure milk into a large bowl adding butter and microwave on high

rapidly beat in eggs with fork or whisk

 

Pour mixture over bread cubes and sprinkle with nutmeg.

You can microwave this dish for 9-12 minutes turning often

or bake in regular oven.

 

Center will be slightly soft but will set as it cools.

 

Tamara Childress, Virginia

 

 

Fruit Cocktail Cake

 

1-15 ounce can Fruit Cocktail

do not drain

1 egg

1 cup white sugar

1 1/2 cups plain flour

1 tsp soda

1 tsp vanilla

3/4 cups chopped nuts (optional)

 

Mix and plae in a 9x9 greased cake pan or sprayed with pam.

Sprinkle 1/2 cup brown sugar over batter and bake 45 minutes at 325 degrees.

 

unknown who sent this.

 

 

Stuffed Peppers

 

2 tbsp vegetable or canola oil

1 finely chopped onion

1/2 cup finely chopped celery

3 large green peppers

cut in half and membranes and seeds removed

1 lb lean ground beef

1/2 tsp oregano

1/2 tsp parsley flakes

1 tsp worcestershire sauce

1 egg

2 small cans campbells tomato soup not diluted

1 cup bread crumbs

1 cup cooked rice

1/2 cup grated cheese

 

saute, onion,crumbled ground beef, and celery in 2 tbsp oil

add rice, oregano, salt, pepper, and parsley flakes

 

In a small bowl, blend together,1 can of tomato soup, egg, and worcestershire sauce

for added zest tobasco sauce can be added at this time, if desired but optional.

mix this with the meat mixture and add bread crumbs.

 

Place Bell Pepper halves  on a baking pan.

stuff each pepper with mixture.

cover with foil and bake about 1 hour until tender.

Take out of oven taking off foil.

spread other can of tomato soup evenly over stuffed peppers,

sprinkle with grated cheese and bake another 15 minutes uncovered.

 

Mary Belcher, Kentucky

 

 

 

Company Jello Salad

 

1 large pkg lemon jello

3 cups hot water

1/4 lb small marshmallows

1 can pineapple tidbits drained and reserve juice

4 bananas

1 cup chopped walnuts

 

 

1 egg

1/2 cup sugar

1 tbsp margarine

1 cup cheddar cheese grated

1 tbsp flour

1 cup pineapple juice from above

1 cup whipping cream, whipped.

 

 

dissolve jello in hot water.

add marshmallows and chill until syrupy

add pineapple, bananas and nuts. Pour into an oblong

casserole dish and chill until firm.

 

Cook beaten egg, sugar, flour, and pineapple jucice until thick and smooth,

take off heat, and add margarine, blending well.

cool thoroughly.

when completely chilled fold in whippped cream, spread over jello in pan and sprinkle with grated cheese.

 

Freida Baker, Ohio

 

 

 

 

 

 

Golden Rule Recipe

 

Blend one cup of love and

one half cup of Kindness

Add in small portions, of

one cup of appreciation and

three cups of pleasant companionship

sift in three teaspoons of deserving praise.

Flavor with one teaspoon of carefully chose advice.

Lightly fold in one cup of cheefulness

which has been added a pinch of sorrow.

Pour with tender care into

small, clean hearts, and let bake until well matured.

turn out on the surface of society

humbly invoking God's blessings

and it will serve all mankind.