by Laurie | Mar 31, 2009 | Breads
This recipe came out of a Staley’s cookbook that I think is from the early 1940’s.
2 C. sifted flour
4 t. baking powder
1 t. salt
2 T. Staley’s Salad and cooking oil
7/8 C. milk or water
1/2 C. grated cheese
Sift together dry ingredients. Add grated cheese and mix well. Add oil to milk or water; add liquids to dry ingredients, and with knife or spatula make into a soft dough. Toss on slightly floured board, cut with biscuit cutter and bake 15 minutes in a hot oven. These are delicious with salads.
by Laurie | Mar 31, 2009 | Sauces/Dressings
This recipe came an old Staley’s Cooking oil cookbook. There is no date in it but it looks like early 1940’s to me.
1 C. mayonaise
1 t. onion juice
2 T. chopped green peppers
2 T. chopped pimientos
1 T. chopped olives
1 T. tomato catsup
2 T. Chili sauce
1 chopped hard boiled egg
Mix all ingredients thoroughly just before serving.
by Laurie | Mar 26, 2009 | Bars
20 square graham crackers (10 sheets)
1/3 C. butter
1/4 C. sugar
1 (8 oz.) cream cheese
2 T. milk
1 C. sugar
1 (8 oz.) carton Cool Whip
1 can cherry pie filling
Crush graham crackers, mix melted butter and sugar. Place this in 9×13 inch baking dish. Press down evenly and bake at 350 degrees for 8 minutes. Cool. Combine cream cheese and milk, beat until smooth and add 1 C. sugar. Mix well. Fold in carton of Cool Whip. Spread evenly over graham cracker crumbs. Cool. Cover with 1 can cherry pie filling. Chill and serve.
by Laurie | Mar 12, 2009 | Beef, Casseroles
1 lb. ground beef
1 small onion, chopped
1 stalk celery, chopped
1 t. salt
1 t. Worcestershire sauce
1/2 t. pepper
2 cans tomato soup
1 can tomatoes
1/2 lb. cook elbow macaroni
Sliced cheese
Fry hamburger with onions and celery. Add all other ingredients, except cheese. Put in a casserole dish. Arrange cheese slices on top and bake at 350 degrees for 20-30 minutes. 8 servings
by Laurie | Mar 10, 2009 | Pork
6 lean pork chops
2 t. flour
salt and pepper to taste
1 can cream of mushroom soup
1/2 to 3/4 C. water
1/2 t. thyme
1/2 t. ginger
1/4 t. crushed rosemary
1 t. parsley flakes
1/2 C. sour cream
1 (3 1/2 oz.) can French-fried onions
Brown chops; arrange in baking dish. Sprinkle with flour, salt and pepper. Combine soup, water and seasonings. Heat; add parsley, sour cream and one half of the onions. Mix thoroughly. Pour over chops. Cover and simmer or bake at 350 degrees for 1 hour or until tender. Remove cover; sprinkle remaining onions over chops. Bake for 5 minutes. 4-6 servings
