3 T. onion soup mix (1/2 envelope)
2 T. sugar
1/2 t. salt
Dash of pepper
1 T. prepared mustard
3/4 C. water
1/2 C. catsup
1/4 C. cider vinegar
1 T. lemon juice
Combine ingredients in saucepan. Simmer, covered, about 10 minutes. Serve with steak, hamburgers or frankfurters or use as basting sauce. Yield: 1 1/2 C. sauce
*I reduced the water and added it to 2 1/4 lbs. ground cooked hamburger for a Sloppy Joe styled sandwich and it was very good.
3/4 C. sugar
1 egg
2 T. butter
2/3 C. milk
Pinch of Salt
1 1/2 C. flour
3 t. baking powder
3 t. lemon extract
Granulated sugar
Cinnamon
Cream butter and sugar, add egg mixed with milk and extract, then flour and baking powder. Spread in 2 large cake tins, sprinkle with mixture of sugar and cinnamon. Bake 20-25 minutes in a quick oven (400 degrees). Serve preferably hot for Sunday night supper.
From McNess Recipes From “Round the World”–No date of publication but it looks like early 1930′s-1940′s. Handwritten by previous owner states July 1942–probably the date she received it but not necessarily near the publication date.
I typically purchase a fully-cooked ham and that will take between 12-15 minutes a pound in a 325 degree oven to properly heat to 160 degrees internal temp.
To cook the ham, I put it in a pan with a rack and pour one can of 7-Up over it and cover it. Bake to about 1/2 hour before it’s done cooking and add the glaze.
Glaze:
1 C. brown sugar
2 T. prepared mustard
a little pineapple juice to thin it
Once the glaze has been basted on, you can put pineapple slices over the top and continue baking the last hour.
My kids also love it if I cook the glaze on the stove and use it as a dipping sauce instead of basting the ham with it. This also gives you more options for using the leftover ham.
These are the most traditional cookie in our house. There has never been a Christmas in my lifetime where these have been missing. They are my personal favorite. I’ve included slightly different recipes for a pecan version and a walnut version. They’re very close in flavor so you can try both and pick your favorite. The walnut version is my grandmother’s recipe and it’s the one I grew up with but during a time when I didn’t have access to this recipe, I found the pecan version and so I am including it because it is also very good. (and fast and easy!)
Pecan Yule Logs
1 C. butter
4 T. powdered sugar (plus extra for rolling in)
1 t. vanilla
2 C. flour
1 C. pecans, chopped
Mix all ingredients together. Form into logs, balls or crescents. Bake at 350 degrees for 10-12 minutes. Just before cool, roll in additional powdered sugar. Can be placed close together on the cookie sheet since they don’t spread.
From the kitchen of: Laurie Neader
Walnut Yule Logs
1 C. butter
1 C. sifted confectioner’s sugar
2 t. vanilla
1 egg
2 C. sifted flour
1 C. chopped walnuts
1 1/2 C. rolled oats (Quick or Old-Fashioned are fine)
Heat oven to 325 degrees. Beat butter and sugar until creamy. Add vanilla and egg and beat until fluffy. Add flour; mix thoroughly. Stir in nutmeats and oats. Dough will be stiff. Shape into logs and place on ungreased cookie sheets. Bake about 20 minutes. Cool. Frost with a confectioner’s sugar frosting or roll in powdered sugar.
From the kitchen of: Ella Meyer
This recipe comes from a dear Norwegian friend who shared many of her recipe secrets with me when I was just learning to cook. It amazes me how great this cookie tastes when it’s made with so few ingredients.
1 C. butter
1 C. sugar
1 egg
1 1/2 t. vanilla
2 1/2 C. flour
Cream butter, beat in sugar and eggs. Stir in flour. Press into sandbukkle tins and bake at 350 degrees for 15 minutes. Cool, gently squeeze to remove from tins.
I often sprinkle colored sugar on the top to give them a little color.
From the kitchen of: Arlene Nelson
We always have these on Christmas morning. They’re a family favorite and the smells and flavor are perfect for the holidays.
1 C. flour
1 t. baking powder
1/2 t. salt
1/2 t. cinnamon
2 T. molasses
1 C. buttermilk (or 1/2 C. buttermilk and 1/2 C. egg nog)
1 T. sugar
1 t. ground ginger
1/2 t. baking soda
Dash of cloves
1 t. vegetable oil
1 egg lightly beaten
In a large bowl, combine all dry ingredients. In a small bowl, whisk molasses, oil, buttermilk and egg. Slowly pour liquid mixture into flour mixture and stir until smooth. Lightly grease a griddle. Over medium heat, drip 1 T. batter onto griddle. Cook until golden brown and flip to cook the other side.
Make a double batch if you have guests. We usually top them with butter and powdered sugar.
From the kitchen of: Laurie Neader
1 unbaked pie crust (Use deep dish if buying store bought)
1 (16 oz.) can pumpkin or 2 C. fresh pumpkin
1 (14 oz.) can sweetened condensed milk
2 eggs
1 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/2 t. salt
Preheat oven to 425 degrees. In a large bowl, combine all ingredients except pie crust. Mix well. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 35-40 minutes longer. Cool. Refrigerate leftovers.
From the kitchen of: Laurie Neader
I’m not sure how old this recipe is. I’ve been making it for so long and I can’t remember where I originally found it but it’s a great recipe with simple ingredients and we always have it every Thanksgiving and Christmas at our house.
5 med. sweet potatoes
1/2 C. sugar
1/2 C. butter
2 eggs, beaten
1 t. vanilla
1/3 C. milk
Topping:
1/3 C. butter, melted
1 C. brown sugar
1/2 C. flour
1 C. pecans, chopped
Boil and mash sweet potatoes. Mix in sugar, butter, eggs, vanilla, and milk. Put into a 9×13 baking dish. Melt butter and mix in remaining topping ingredients. Sprinkle on top of sweet potato mixture. Bake at 350 degrees for 25-30 minutes.
*I often omit the 1/2 C. butter that’s mixed in with the sweet potatoes and I can’t tell a difference. I also have switched to a 3 qt. round casserole dish when I make it.
From the kitchen of: Laurie Neader
This recipe comes from my children’s favorite teacher Ms. Betsinger. It was her mother’s recipe and she always made this bread during their cranberry tasting unit for her second grade class. She’s retired now and we all miss her very much but we always think of her as we make this fantastic recipe.
2 C. sifted flour
1 C. sugar
2 t. baking powder
1/2 t. soda
3/4 t. salt
2 t. grated orange rind
1/3 C. orange juice
1/2 C. water
1 egg, well beaten
2 T. salad oil
1 C. fresh cranberries, halved
1 C. chopped nuts
Combine first 5 ingredients. Add remaining ingredients. Stir thoroughly until moistened.
Grease and flour bottom of 9x5x3 loaf pan. Bake at 350 degrees for 50-60 minutes.
From the kitchen of: Linda Betsinger
Okay, I know today we find this a very odd combination of ingredients but this was so common in the 1950′s and 60′s that I just can’t ignore the importance of Jello salads. This could just about be a meal in itself 
1 pkg. lime gelatin
1 C. boiling water
1/2 t. salt
1 T. grated onion
1/2 C. whipping cream
1/2 C. mayonnaise
Combine gelatin, hot water, salt and onion. Stir until dissolved and let cool. Beat cream; add the mayonnaise and mix well. Add to the gelatin mixture and stir well. Pour mixture over the following salad ingredients and mix well.
3 hard boiled eggs, chopped
1/2 pound longhorn cheese, chopped
1 t. green pepper, cut small
3 C. celery, chopped fine
1 C. cooked, chopped chicken
1 C. chopped walnuts
Let this stand in refrigerator overnight and garnish with stuffed olives before serving.
From Your Neighbor Lady WNAX October 1968
Donated by the family of Edna Schmidt
1/2 C. boiling water
1/2 C. shortening
1/2 C. brown sugar
1/2 C. molasses
1 egg, beaten
1 1/2 C. all purpose flour
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda
3/4 t. ginger
3/4 t. cinnamon
Pour boiling water over vegetable shortening to melt. Add sugar molasses, egg and beat together. Add dry ingredients and combine well. Put in a greased 8×8 pan and bake at 350 degrees for 35 minutes. Serve warm or cold with whip cream, lemon sauce or ice cream.
From the kitchen of Edna Schmidt
4 C. fresh cranberries
2 oranges (quartered and seeded)
2 C. sugar
1 apple, unpeeled but remove seeds
Put the cranberries and oranges through a food chopper and add sugar. Mix well and chill several hours before serving. Makes 1 quart relish.
From the kitchen of Edna Schmidt
6 chicken breasts
salt and pepper
1 can cream of mushroom soup
1 can cream of chicken soup
1 C. dairy sour cream
1/2 C. chopped almonds
Place chicken breasts in a shallow baking pan. Add salt and pepper to taste. Combine the mushroom and chicken soup and pour over chicken. Spread sour cream over all and sprinkle almonds on top. Bake at 350 degrees for 1 1/2 to 2 hours or until tender. Serve rice with the gravy.
From Your Neighbor Lady WNAX Yankton, S.D. October 1968
Donated by the family of Edna Schmidt
I haven’t tried this recipe yet but it seemed appropriate for fall and a unique combination of flavors.
SPAM slices
Bread slices
Cheese slices
mustard
Jellied cranberry sauce
Toast a slice of bread on one side under broiler. Cover untoasted side with 2 slices of SPAM, slightly browned. Add prepared mustard and a slice of cheese. Broil until cheese softens, then add a slice of jellied cranberry sauce and broil until the cheese melts.
Better Homes and Garden Magazine March 1968
Donated by the family of Edna Schmidt
1/4 C. chopped onions
1/4 C. diced green pepper
1 small clove garlic, minced
2 T. cooking oil
2 C. (1 lb. can) tomatoes (cut in small pieces)
1 C. Minute Rice
1 C. frozen green peas
1 C. hot water
1/2 t. salt
1 t. oregano
dash of black pepper
1 can (12 oz.) SPAM
In deep skillet, over low heat, cook onions and green pepper in oil and garlic until tender. Add remaining ingredients except SPAM. Cut SPAM into six even slices and place in center of skillet. Bring to boil. Cover, cook over low heat 10 minutes or until rice is tender and has absorbed the extra liquid. As an added touch, heat 1/2 C. tomato sauce and pour over SPAM just before serving.
Better Homes and Garden Magazine March 1968
Recipe donated by the family of Edna Schmidt
1/2 C. dried apricots, chopped fine
1 egg
1 C. granulated sugar
2 T. melted butter
2 C. flour
2 t. baking powder
1/4 t. baking soda
1/2 C. orange juice
1/4 C. water
1 C. chopped Brazil nuts
3/4 t. salt
Beat egg until light, stir in sugar and mix well. Stir in butter. Sift flour with baking powder, soda and salt. Add alternately with the orange juice and water to the sugar mixture. Add Brazil nuts and apricots. Mix well. Pour into greased bread pan and bake at 350 degrees for 1 hour.
I didn’t have Brazil nuts on hand so I substituted almonds and that worked out fine. The apricot and orange flavor together was great!
The Settlement Cookbook (1945)
1 C. dates, cut and stoned
1 C. hot water
1 egg, beaten
1/2 C. white or brown sugar
1 1/2 C. flour
1 t. baking powder
1 t. soda
1 t. salt
1/2 C. pecans, cut into pieces
Pour hot water over the dates. Let stand until cool. Beat egg, add sugar, then add to date mixture. Sift dry ingredients, stir well and add to mixture. Add nuts last. Place in buttered bread pan and bake at 350 degrees for 1 hour. Let cool in pan.
I used brown sugar and added a few Cinnamon chips and it turned out well. It was a very moist bread.
From The Settlement Cookbook (1945)
This recipe is from my stepmom, Cris. She makes this recipe for us everytime we visit and we all anxiously wait for these warm, gooey rolls to come out of the oven.
1/3 C. cornmeal (yellow)
1/2 C. sugar
2 t. salt
1/2 C. shortening (part butter)
2 C. milk
Heat the above ingredients on low heat, stirring constantly until thick. Cool.
2 eggs
4 C. flour
1 t. baking powder
1 pkg. yeast (dissolve in 1/4 C. warm water with 1 t. sugar)
Sift flour and baking powder together. Combine eggs with first ingredients and slowing add flour/baking powder mixture one cup at a time. Mix thoroughly until no longer sticky. Let rise 1 hour. Punch down and let rise another hour. Put in pans and let rise one hour again. Bake bread at 350 degrees for 35 minutes. (Three rises total for bread or rolls. The reason is so the bread has less air bubbles and a smoother texture).
To Make Cinnamon Rolls:
Roll part of dough 1/2 inch thick (after 2nd rising). Dot with butter and sprinkle on cinnamon and brown sugar. Roll up and cut into 3/4-1 inch slices and put in pans that have been buttered and sprinkled with more brown sugar and cinnamon. Drizzle bottom of pan with a little water (not much). Put rolls in pan, leaving a little space between them. Let rise 1 hour.(This is your 3rd rising) Bake at 350 degrees for 35 minutes.
Can add pecans to top or before rolling up. Frost with powdered sugar frosting that has a drop or two of maple flavoring added and a little vanilla extract.
Can make dinner rolls or loaf of bread from the remaining dough.
From the kitchen of: Crystal Mashak
1 lb. Ground Beef
1/2 t. Salt
1 C. chopped Onions
1 C. chopped Green Olives
1 dozen Corn Tortillas
1 C. grated Jack or Cheddar Cheese
Brown Beef. Stir in salt, onions and olives. Set aside. Combine sauce ingredients and simmer 20 minutes. Dip each tortilla into hot sauce until soft enough to roll without breaking. Fill each tortilla with meat mixture, roll and place top side down into baking pan. Pour remaining sauce over top and sprinkle with cheese. Bake at 350 degrees for 30 minutes. Makes 4-6 servings.
I changed a few things. First, I omitted the 1/2 C. Salad oil–didn’t see a need for it and dish turned out fine without it. Also I cut back on the green olives but in the end, we couldn’t really taste them so next time I will use the full amount. I tried dipping the tortillas in the sauce and decided it was way too messy so I added a little sauce to the meat and warmed the tortillas in the microwave and rolled up.
The Enchiladas had great flavor. I used Cheddar chesse but it would be great with a spicy cheese too if you wanted to heat them up a bit.
From the Saint Louis Cookbook (1964) Bicentennial Issue celebrating Saint Louis’s 200th year Birthday.
