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Old recipes

As I've gotten older, I've found myself becoming more health-conscious. I suspect that I'm not unique in this regard. This has particularly manifested itself in the food that I eat. Here are some older recipes that don't show up on the menu nowadays but which I remember being tasty.

Apple crisp

Ingredients (serves 4-6)

  • 4 c. sliced apples (about 6 medium)
  • 2/3 to 3/4 c. brown sugar (packed)
  • 1/2 c. flour
  • 1/2 c. rolled oats
  • 3/4 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • 1/3 c. soft butter

Heat oven to 375 degrees. Place apples in greased 8"x8"x2" square baking dish. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake 35 minutes or until apples are tender and topping is golden brown.

Broccoli casserole


  • 1 pkg. broccoli spears
  • 1 pkg. chopped broccoli
  • 1 can mushroom soup
  • 2/3 c. mayonnaise
  • 2 eggs, beaten
  • 1 c. grated cheddar cheese
  • 1 cube (stick?) butter
  • 1 onion, sauteed in part of butter
  • Ritz crackers

Combine all but broccoli. Add chopped broccoli, then gently push spears down into sauce. Cover with generous layer of crackers. Drizzle the cube of melted butter over top. Bake at 325-350 until bubbly and set in center, about 20-25 minutes.

Chicken casserole


  • 2 c. cubed cooked chicken
  • 2 c. diced celery
  • 1/2 c. chopped almonds
  • 1/2 tsp. salt
  • 3 tsp. grated onion
  • 3 tsp. lemon juice
  • 1 c. mayonnaise
  • 1 c. crushed potato chips
  • 1/2 c. grated Cheddar cheese

Mix together all but chips and cheese. Put mixture in greased 7"x11" or 9"x13" (if doubled) baking dish and top with chips and cheese. Bake at 400 degrees for about 20 minutes. Serve hot.

Coconut oatmeal cookies


  • 1 1/4 c. sifted flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup gran. sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1 egg
  • 1/2 tsp. vanilla
  • 1 c. oats
  • 1 c. flaked or shredded coconut

Beat all but oats and coconut until smooth. Add those, stir, and bake as 1-inch balls on greased cookie sheet at 350 degrees for 12-15 minutes.

Kartoffel Klöße

(recipe is from my grandmother)


  • 9 med. size potatoes
  • 3 eggs, well-beaten
  • 1 cup flour
  • 1 1/6 cup bread crumbs
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1/2 lb butter
  • 1 tsp chopped onion

Boil the potatoes in their skins until soft, then skin them. Put potatoes through a ricer. Spread on a towel for a few minutes to remove moisture, then put them in a bowl, add salt, eggs, flour, 2/3 c bread crumbs, and nutmeg, and mix. Form mixture into dry balls (if it seems too moist, add more bread crumbs). Drop the balls into boiling, salted water. When they come to the surface, allow them to boil for 3 more minutes. Remove one and cut it open; if the center is dry, they are sufficiently cooked.

Remove from water and cover with a dressing made as follows: brown butter in skillet, add 1/2 c bread crumbs and onion, and cook for several minutes.

Lemon meringue pie

Ingredients (filling)

  • 1 1/2 c. sugar
  • 1/2 c. corn starch (maybe a bit more to help with thickening)
  • 1 1/2 c. water
  • 3 egg yolks, slightly beaten
  • 3 tbsp. butter
  • 1/4 c. lemon juice
  • 1 tbsp. grated lemon rind
  • 1 baked pie shell

Mix sugar and corn starch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil one minute. Slowly stir at least half the hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil one minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice and rind. Pour into baked pie shell. Cover with meringue and bake. Serve as soon as cool.

Ingredients (meringue)

  • 3 egg whites
  • 1/4 tsp. cream of tartar
  • 6 tbsp. sugar
  • 1/2 tsp. lemon extract

Heat oven to 400 degrees. Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Do not underbeat. Beat until sugar is dissolved. Beat in flavoring. Pile meringue onto hot pie filling, being careful to seal the meringue onto edge of crust to prevent shrinking or weeping. Swirl or pull up points for decorative top. Bake 8 to 10 min., or until delicately browned. Cool away from drafts.

Macaroni and cheese

("Special Macaroni and Cheese" from Betty Crocker's Microwave Cooking)

Ingredients (serves 4-6)

  • 4 slices bacon
  • 2 cups macaroni, cooked
  • 2 cups 1/2-inch cubes Cheddar cheese
  • 1/4 cup milk
  • 1/4 tsp. salt
  • dash of pepper

Pour off all but 1 tablespoon bacon drippings. Add remaining ingredients to drippings. Cover and microwave 3 minutes; stir. Cover and microwave until hot, 3 to 4 minutes. Crumble bacon and sprinkle over top.

Molasses cookies

Ingredients (makes about 4 dozen cookies)

  • 3/4 c. shortening (part butter), melted and cooled
  • 1 c. sugar
  • 1/4 c. molasses
  • 1 egg
  • 2 c. flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cloves
  • 1/2 tsp. ginger
  • 1 tsp. cinnamon

Preheat oven to 375. Mix everything together in ingredients order. Roll dough into balls and roll balls in granulated sugar. Bake on greased cookie sheet for 8-10 minutes.

Olie bollen

Ingredients (makes about 2.5 dozen)

  • 2 c. flour
  • 1/4 c. sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon or nutmeg
  • 1 tsp. salt
  • 3/4 c. buttermilk
  • 1/4 c. salad oil (that means any non-flavorful oil)
  • 1 egg
  • 1/2 c. raisins

Soak rasins in water to prevent burning. Sift together siftable ingredients. Beat together beatable ingredients. Then mix and add raisins.

Heat oil (at least 3" deep) in a large pan to 325 degrees, using a candy thermometer. Drop batter by teaspoonfuls into oil and deep-fry about three minutes, turning halfway through if they don't turn themselves. Take out with slotted spoon and drain on paper towels. Roll in white sugar.

Pea-pickin' pineapple cake

Ingredients (cake)

  • 1 pkg. yellow cake mix
  • 4 eggs
  • 1 can (11 oz.) mandarin oranges (reserve juice)
  • 1/2 c. oil

Ingredients (frosting)

  • 1 container (12 oz.) frozen whipped topping
  • 1 can (20 oz.) crushed pineapple (unsweetened) with juice
  • 1 large pkg. (5 1/4 oz.) instant vanilla pudding mix

Beat eggs with mix, add juice from oranges. Stir in oil by hand, fold in oranges, chopped. Pour into pans. Bake at 350 degrees for 25 minutes (or check box for directions for cupcakes). Cool.

Mix together topping, pineapples, and pudding and frost. Refrigerate.


Funfetti cake mix is arguably tastier than yellow cake. Leave out the mandarin oranges and follow the directions on the box.

For a lighter frosting, whip two cups of cream. Mix in a small (around 3.5 oz) box of pudding just before you get stiff peaks, and stir in the pineapple and juice afterwards. Consider mixing in several tablespoons of corn starch to make the frosting more stable. It should become firmer in the fridge, but you'll probaby still need to need to resculpt the frosting before serving it.

Pear custard

Ingredients (serves 6)

  • 3 ripe but firm D'Anjou or Bartlett pears, peeled, cored, and sliced
  • 1/4 cup unsalted butter, melted, plus more for dish
  • 1/3 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3/4 cup milk
  • 1/3 teaspoon salt

Preheat oven to 350 degrees and butter 8" square Pyrex dish. Arrange pear slices, overlapping slightly, on the bottom of the dish.

In a blender, process the melted butter, sugar, flour, vanilla, eggs, milk, and salt until smooth. It's easier if you put the liquid ingredients in first.

Pour the batter over the pears and bake until golden and firm to the touch, 40-45 minutes. Serve warm or at room temperature.

Pie crust

(from Betty Crocker)


  • 1 c. flour
  • 1/3 c. plus 1 tbs. shortening
  • 1/2 tsp. salt
  • 2-3 tbs. water

Variation ("Perfect pie crust") -- produces 3 crusts

  • 3 c. flour
  • 1 tsp. salt
  • 1.5 c. shortening
  • 1 egg
  • 1 tsp. vinegar
  • 5 tbs. ice cold water

Mix flour and salt and cut in shortening. Sprinkle with cold water until pastry doesn't stick to bowl. Shape into a flattened round, refrigerate for 45 minutes, and roll between wax paper.

Potato salad


  • 1 c. mayonnaise
  • 2 tbsp. white vinegar
  • 1 1/2 tsp. salt
  • 1 tsp. sugar
  • 1/4 tsp. pepper
  • 4 peeled, cooked, cubed potatoes (5-6 medium)
  • 1 stalk celery, sliced

Stir together all but potatoes and celery. Add remaining ingredients. Toss, cover. Refrigerate at least two hours.

Pumpkin bread

(from Better Homes & Gardens New Cookbook, with some changes)


  • 2 c. flour
  • 1 c. brown sugar, packed
  • 1 tbs. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ginger or cloves
  • 1 c. pumpkin, canned
  • 1/2 c. whole milk
  • 2 eggs, beaten
  • 1/8 c. olive oil (a bit more makes the bread more moist)
  • dried cranberries, if desired

Preheat oven to 350. Mix everything together and pour into greased 9x5x3" loaf pan. Bake 60 minutes or until top cracks and is lightly browned.

Pumpkin dump cake


  • 16-oz. can ground pumpkin
  • 12-oz. can evaporated milk (unsweetened)
  • 1/2 c. sugar
  • 3 eggs, beaten
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1 tsp. salt
  • 1 box yellow or white cake mix
  • 3/4 c. butter
  • 1 c. chopped nuts (walnuts work well)

Preheat oven to 350. Mix all but cake mix, butter, and chopped nuts together and pour into greased 9"x13" pan or dish. Sprinkle cake mix over the top, then slice butter over dry cake, and then sprinkle nuts on top. Bake for 50 minutes. (Less butter will work, but the cake mix will be powdery in places if it's poorly covered — 2/3 c. is too little.)

Sloppy Joes

(from Dad's Own Cookbook, I think)

Ingredients (serves 4)

  • 1 lb. lean ground beef
  • 1/2 c. ketchup
  • 1/2 c. tomato sauce
  • 1 tbs. red wine vinegar
  • 1 tbs. Worcestershire sauce
  • 1 tbs. brown sugar
  • hamburger buns
  • diced onion (optional)
  • crushed garlic (optional)

Brown ground beef and drain fat. Add all other ingredients and simmer 15 minutes or until desired consistency is reached. Serve on buns.