Recipes Tried and True

Do you have any old fashioned recipes that you would like to share? Maybe you have one of your own unique creations or would like to tell us about some of your household hints like battling the fruit flies at harvest time.

PLEASE, do not go online and copy and paste recipes here. Let them be from your favorite cookbook or ones you just throw together without a recipe.

24 Responses to Recipes Tried and True

  1. Sherry says:

    Thanks, Snoops! :mrgreen:

    I love the image! Those look like my utensils. Hey! I only recently bought myself an electric mixer and blender….I have a 1940’s french fry cutter (julienne, kinda) and its still sharp as ever. I also have an old fashioned juicer that has a lever you push down on to get the juice out of an orange. lol

    Okay, Frankie! I’ve been waiting for that cucumber recipe you spoke of at Jonathan’s Cafe! Yummy…

  2. Sherry~~I wonder how many people make their own whipped cream today with an egg beater or a wire whisk. Even the flour we purchase is presifted. Hubby brought me a beautiful food processer and it had attachments for slicing and dicing and chopping etc etc. I started out trying to slice green tomatoes for chow chow and what a disaster. I did use one part of it for making cole slaw at Christmas or if I needed bread crumbs in a hurry, it did a great job. I found it more work to clean the thing than do my slicing and dicing by hand. Now I buy my Christmas cole slaw at KFC and purchase Dream Whip for my pumpkin pie. No wonder so many of us have a hard time to keep the weight down. We are getting lazier every day.

  3. Sherry says:

    I’ve never had a food processor. I don’t like to clean the beaters on my mixer so I just beat whatever I need to by hand. I happen to have an old egg beater, too, but I’ve never made my own cream. I’d love to try it!

    I’m one who makes my own laundry soap and it lasts for almost 8 months for me and the hubs 3 loads a week laundry. I like homemade if its frugal. I had to make my own soapless shampoo out of oatmeal and brown sugar for my sensitive-skinned dog. It made quite a bit (2 bottles) from one bowl of oatmeal. I also took flea spray and added it to a bottle of moisturizing lavender conditioner to use as soapless flea shampoo. Works like a charm! And waaay cheaper than the store-bought/vet stuff.

  4. Sherry~~wow, that Smooth and Creaming Frostning is something different. So, I take it you use the chocolate instant pudding? Your recipe sounds delicious.

  5. Karen C. says:

    I make whipped cream, with Splenda. Watch CNN, whip up cream. Only thing is to keep the kid from snagging it all when backs are turned. How can anyone eat store-bought I don’t know…

  6. Sherry says:

    Good morning, ladies!

    Yes, Snoops, I use the chocolate pudding. I rarely bake cakes but I was looking for my Zucchini Cake recipe and ran across my old standby frosting recipe. As for the cake, i can only find the Chocolate Zucchini Cake recipe…now where did i put the non-chocolate version…. 😕

    So, Karen C., how does one make homemade cream? Sounds fattening so maybe I’d best not know, lol!

  7. Sherry~~people buy the real cream and then whip it themselves and so they have whipped cream. LOL

  8. Nan11, thanks for your contribution. It makes my mouth water just reading the ingredients.

    Apples are plentiful this time of year and the following recipe can be make in just a few minutes and it is delicious with or without whipped cream. We had this dish often throughout the year.

    Apple Crisp
    7-8 large tart cooking apples, pared and sliced. Place in a casserole.
    Make a crumb mixture with the following…
    1 cup flour
    1 cup brown sugar
    1/2 cup butter or margarine
    1 teaspoon cinnamon
    Spread over apples and pat down.
    (Apples may be dotted with butter and lemon juice)
    Bake at 375 deg for 30 minutes.

  9. Sherry says:


    So sorry! Here is a corrected version of that frosting recipe posted above~
    Smooth and Creamy Frosting
    yields: for one sheet cake or one 9″ double layer cake

    1 pkg instant pudding and pie filling, 4 serving size, any flavor
    1/4 cup powdered sugar
    1 cup cold milk
    1-8oz. Cool Whip, optional

    In mixing bowl, mix dry ingredients well and add the milk. Beat on low speed until well blended. Fold in the Cool Whip, if using.

    I think its a given that I need to wear my reading glasses much more often. 😳

  10. Karen C. says:

    Missed your question Dear, all wrapped up in other things right now. Real simple- depending on how much you want you likely only need the smaller size of regular heavy whipping cream, get some sweetener, whisk-thing or even a long-tined fork will do, and a bowl that’s big and deep enough, and just beat that cream right up. I use a nice stainless one. Takes a while to get the consistency you want- whisk is faster. Just watch TV and keep small children and furry animals away and you can have the best dang whipped cream in the entire world. Only exception I make to doing it myself is a place called Antoinette’s in Cheektowaga NY by where I grew up- homemade chocolates, candies and ice cream, with an old-fashioned soda shop up front and candy store in the back. Real wild blueberry syrup sundaes, and outta-this-world homemade whipped cream. They go through pails of the stuff every day. Like stepping back in time, which is true of much of the Buffalo area!

  11. margaret says:

    I missed the conversation s on canning tomato’s, hope I am putting this in right place. I delivered mail in rural areas for 22 years. and I met a lot of interesting people. I had this older woman that lived alone and was pretty much confined in house on oxygen most of time, from strokes. I grew very fond of her and would go in and check on her often, sometimes taking a cheeseburger, or scrambling some eggs and toast for her. She told me I worked too hard canning my tomatos, I was peeling and cutting up and using canner, she said I was throwing away the heathiest part of tomato by peeling. Her way was scrubbing whole tomato and cutting out hard core, if there was one, then put all of tomato in blender, to your desired consistency. She would put empty jars in oven and get them hot, boil her lids, cook tomatos in enamel pot {must be enamel, tomatos will spoil if cooked in stainless or aluminum ]. She would take one jar from oven at a time , fill, 1 teaspoon salt in each pint, tighten hot lid and ring set aside to cool and seal. I can at least 100 jars each season and doing it her way I save a lot of time. As long as you cook the tomatos in an enamel pot there is no problem. I have this huge one and I can get as many as 20 jars at a time out of one cooking without having to have a canner. They are delicious and I never have a jar to spoil.

  12. BEER-BATTERED SNAKE (tastes like chicken!)
    The secret here is the beer batter process. It renders a light, crunchy, almost tempura style breading for just about anything!
    Corn oil
    1-12oz Beer
    Seasonings to taste
    Snake (any snake in season will do)

    First, to catch a fresh snake: I would recommend using a shovel, as it usually takes only one decisive blow. If you only have a hoe, be prepared to make several good whacks, but aim for the head to avoid chopping up the edible portion of the snake. This may take some practice. The snake should be a minimum of 1 inch in diameter and the longer the better. Any extra portions can be frozen for later use. Next, pull on your high-top rubber muck boots (galoshes will do in a pinch) and head for that portion of your yard that you never venture into (because there might be snakes!). Wood piles are good too (*wink). Begin by shaking any bushes or under brush with your shovel. Persistence pays off! Eventually, you will stir up a snake (listen closely for any rattling, this usually indicates that you have hit pay-dirt and have located a different type of delicacy!). Once the snake is on the move, you must act quickly with your shovel or hoe. Be prepared and AIM FOR THE HEAD! Once you have secured your entre, you can take him back to the house draped over the shovel/hoe. You may want to clean your snake outside, so I recommend a cutting board, a meat clever, and a fillet knife. First chop off the head and the skinny tail with the meat clever and discard. If you’re so inclined, the tail can be saved and used to make snake gazpacho, but I find it to be too much work, so I usually just throw it out. Now take the edible portion of the snake and flip him over to expose his shiny underbelly. Using your fillet knife, lightly run the sharp blade length-wise down the snake and work the knife to gently peel away the skin (similar to filleting a fish). Once you’re finished, you should have a hefty portion of skinned snake. Using the meat clever, cut the snake into 2 inch sections, just like a link sausage, and you’re ready to head inside to get dinner underway!

    Place your snake sections in a deep bowl and pour enough buttermilk to cover. Place the bowl in the frig to soak for at least an hour.

    Using either a deep fryer, electric fryer or a frying pan on the range (it’s a little messy on the range, but well worth it in the end), pour enough corn oil to cover the snake links as they cook. Turn on to heat while preparing the batter.

    Put one cup of flour in a bowl. You may add any seasonings to this flour, e.g. salt, pepper, etc. Be creative!

    In another bowl, place one cup of flour and add the beer, whisking to mix. It should look foamy.

    Now, take a dish cloth and wet it under the faucet, you’ll need it. Put it handy to the fryer.

    Get your snake links from the frig and set up a little assembly line: snake links in buttermilk, dry flour, beer batter, and fryer, plus your handy wet dish cloth. Place a tray lined with paper towels next to the fryer along with a large slotted spoon, to drain your Beer Battered Snake of excess oil.

    Once the oil is hot, it’s time to get underway! Take several snake links and roll in the dry flour, then dip in the beer batter and place in the hot oil. You must work quickly, once everything gets going. You should use your fingers, because tongs just slow you down. That’s where the wet dish cloth comes in handy (you’ll be sorry if you omit the wet dish towel).

    The number of servings depends on the length of the snake, so gauge accordingly!

    If snake is scarce, especially during the winter months, you can use the batter to fry onion rings, button mushrooms, zucchini, green tomatoes, pickles, fish, gator tail, shrimp, or anything you can think of!

    Bon Appetite!

  13. Sherry says:

    Oh dear~ I missed everyone’s answer to me about the whipped cream! Thanks!

    Snake…? I think I’ll try that recipe for the gator tail.

    I oven fry my zucchini with equal parts grated parmesan and bread crumbs with salt, pepper and dried basil to taste. Dip the 1/4″ slices in beaten egg and water mix then dredge in the cheese/bread crumbs mixture. Place on a greased baking sheet then with olive oil drizzle the tops or spray with oil. Bake at 425 degrees F for 8-10 minutes then flip and bake another 8-10 minutes.

    I place these on a covered plate in the freezer until frozen then put them in freezer bags for future use.

  14. SageMom says:

    Pineapple Pie

    This is a 9 inch double crust pie
    1 recipe for double crust pie and make sure to add lemon zest to your recipe, it’s yummy that way!
    3/4 cup white sugar
    3 tblsp. corn starch
    1 can crushed pineapple plus the juice (20 oz.)
    1 tblsp. lemon juice
    2 tblsp. milk
    1 tblsp. raw sugar (for top of pie crust)

    Set oven at 425* In a saucepan combine sugar, corn starch, pineapple with juice and lemon juice.Cook, stirring constantly, until thick and allow to boil for 1 minute.
    Cool, then pour into crust lined pan. Cover with the top crust then seal. I pinch it with my pointer fingers like my Grandma did. Make sure to make vents in the top crust. I usually use a small heart cookie cutter on top and place the cutout next to the whoe for a design. Brush the top pie crust with warm milk then sprinkle it with the raw sugar. I love the rough texture of the raw sugar. Especially on the edges. Bake for 35 minutes and there you have it. Yummy pineapple pie!!


  15. margaret1942 says:

    Good morning everyone ! Last week ,on my self imposed abscense from all the sadness in the world, {didn’t help ] I decided to make some bread and rolls.. I have a bread machine, but I wanted to do it the old fashion way.. I found that I lost patience with all the wait time for yeast to kick in..I am here begging for any good recipes or shortcuts you guys might have to share.. Thank you in advance. I hope to perfect my bread making by Thanksgiving..Say a little prayer for me or should I say for my family, who will have to eat it..LOL

  16. Margaret~~I used to make bread and rolls and let it rise until double in bulk, punch it down and let it rise again. It took about an hour each rising. After shaping the loaves and putting it in the pans, I let it rise another hour before baking. There are probably faster methods but the bread wouldn’t be as good. I do not care for bread machines. I am old fashioned. lol

    I found this on the internet…
    French Bread (“Rapid Rise”)

  17. margaret says:

    Thanks Snoopy, I will try that out. My daughter gave me a bread machine a few years ago, but I just do not like to use it. My patience is not what it used to be.

  18. Margaret ~~as we get older we all lose a bit of patience. Making four to five hour bread can be risky as we want to still be alive to eat it. lol This is one reason I do not buy green bananas.

  19. Newbie says:

    Margaret, did you have a problem with the bread’s crust being thick and rather tough when baked in the bread machine? I had one maybe ten years ago and I never liked the crust. What I am wondering is if the newer machines bake differently.
    Snoopy, only you ….lol…no green bananas.

  20. cali patti says:

    Years ago at my sons H. S. football game I over heard a mom say, “My husbands earns enough I never buy green banana’s.” WOW!!

  21. margaret says:

    Newbie, that is why i did not like using it.. The longer it sat, the harder the crust. I finally got it sliced though and it made good garlic bread toasted for spaghetti..I found a recipe for Perfectly Easy Dinner Rolls on the site Snoops listed,, It sounds good and if you have time to finish it, you can refrigerate the dough until you are ready. I am anxious to try, will let you know how that comes out.

  22. margaret says:

    Sorry, meant to say “if you don’t have time to finish”.

  23. Newbie says:

    lol….I was with you all the way. I’m looking forward to hearing how it turns out. I like the being able to refrigerate the dough until you are ready to use it.

  24. cali patti says:

    I admire you women for baking bread, not me. I tried years ago with a little success. With all the great bakeries out there I would rather just buy bread. I buy it warm and would eat a warm chunk in the car on the way home. With my new diet bread is a no no. Butter has been one of the most difficult foods for me to give up. Actually dreamed about butter one night. I love warm bread and a good butter, or even a bad butter.

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