Taste Of Home Oldies but Goodies Post: Week 3

Peach Crisp (TOH Feb/Mar 95)

1 c. all purpose flour
½ c. packed brown sugar
¼ t. salt
½ c. butter or margarine

Filling:
2 cans (16 oz. each) sliced peaches
1 c. sugar
¼ c. cornstarch

Topping:
1 ½ c. rolled oats
½ c. packed brown sugar
¼ c. all purpose flour
5 T. butter or margarine

In bowl, combine flour, brown sugar, and salt. Cut in butter until crumbly. Pat into a greased 9 inch square baking pan. Bake at 350 for 15 minutes. Meanwhile, drain the peaches and reserve juice in a medium saucepan. Add the sugar and cornstarch; bring to a boil, stirring constantly. Boil for 2 minutes or until thickened. Remove from the heat; stir in peaches. Pour into crust. For topping, combine oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350 for 25-30 minutes or until golden and bubbly.

Beth,

I am going to try to go back to sleep for a while. The furbabies woke me up earlier. I have one magazine left to go (April/May 95).
The recipes I plan to post from it are Texas Taco Platter, Southwestern Omelet, Coconut Pie, and Strawberry Rhubarb Pie. I noticed the other week you posted a bunch of recipes for Spiedies(SP?). I saw one in one of these TOH magazines from 95. I can post it for you somewhere if you want. I haven't tried it.

Sherry

I noticed that redraspberrygirl and I posted the same recipe (LOL). I am surprised Beth and I haven't done it yet. It is bound to happen sooner or later when we are working from the
same magazines/books from the same years. Just ignore the one I posted. Thanks for helping us. Beth, copying that Beef and broccoli recipe. That sounds yummy. Thanks!

Sherry

Bump for later.

Buttermilk Pie

4 eggs
1 1/2 to 2 cups sugar
6 TBS butter, melted
2 TBS flour
1 tsp vanilla
1/2 tsp salt
3/4 cup buttermilk
1 9 inch pie shell
1/3 cup walnuts

Beat eggs in medium bowl with electric mixer, add sugar, butter, flour, vanilla and salt. Reduce mixer speed and slowly add buttermilk and blend well. Pour filling into pie shell. Bake at 350 for 40 to 45 minutes or until knife comes out clean and top is golden. Keep refrigerated.



Peanut Butter Crunch Pie

1 10 inch baked pie shell
1/2 cup crunchy peanut butter
23/ cup confectioners sugar

Cream filling:

2/3 cup sugar
3 TBS cornstarch
1 TBS flour
1/2 tsp salt
3 egg yolks
3 cups milk
2 TBS butter
1 tsp vanilla

Meringue:
3 egg whites
1/4 cup sugar
1/4 tsp cream of tartar
1 tsp cornstarch

Combine peanut butter and sugar until crumbly; spread over bottom of pie shell reserving 2 TBS for decoration. Make filling by combining sugar, cornstarch, flour, salt, egg yolks, mlk and butter in medium saucepan; bring to boil, stirring constantly. Cook for 2 minutes. Remove from heat; add vanilla. Pour cream filing over peanut crunch layer. Make meringue by beating egg whites until foamy and add sugar gradually, beating until whites are smooth and stiff. Spread over cream filling, sealing edges. Top with remaining peanut/sugar mixture. Bake at 350 for almost 10 minutes or until meringue is slightly browned.

Chocolate Almond Silk Pie

Crust:
1 cup flour
1/4 cup finely chopped toasted almonds
6 TBS butter
3 TBS confectioners sugar
1/4 tsp vanilla

Filling:

1 cup sugar
3/4 cup softened butter
3 squares chocolate, unsweetened, melted and cooled (1 ounce each)
1/4 to 1/2 tsp almond extract 2 to 3 TBS almond flavored liqueur
3 eggs
Sweetened whipped cream
Toasted almonds, sliced

Combine all curst ingredients and blend with mixer on low speed until well mixed,. Press on bottom and sides of 9 inch pie pan; bake at 400 for 8 to 10 minutes. Cool. To make filling, combine sugar and butter in small mixer bowl; beat at medium speed until light and fluffy. Add chocolate and almond extract, beat until well mixed. Add eggs one at a time, beating 2 minutes after each addition. Spoon filling into cooled crust, refrigerate until firm. Garnish with whipped cream and sliced almonds. Keep refrigerated.




Grilled Chicken with Lime/Dill Sauce

4 chicken breast halves, deboned and skinned

Marinade:
1/4 cup lime juice
1/4 tsp salt
1/8 tsp pepper
1/2 tsp dried dill weed
1/2 tsp dried minced onion
2 TBS melted butter

Combine marinade ingredients in heavy zip lock plastic bag, mix. Add chicken breasts and seal bag. Turn to caot chicken with marinade; let stand at room temperature for 10 to 15 minutes. Meanwhile, preheat charcoal grill. Place chicken breasts over medium coals or low setting on gas grill. Cover grill and grill for 5 minutes on each side. Baste with butter after turning.

Sherry, that would be great, I would like to see the speidie recipe. Do you know that they originated in my community? We have speidie stands all over the place, and in many Italian restaurants you can order them. They are wonderful, my favorite of all sandwiches. Beth

I will add more recipes later today. Beth

Beth, I had never heard or speidies until your post. Here you go.

Pork Spiedis (Aug/Sept 95 TOH)

4 lb. pork tenderloin, cut into 1 inch cubes
2 c. tomato juice
2 large onions, finely chopped
4 to 5 garlic cloves, minced
2 T. worcestershire sauce
2 t. chopped fresh basil or 1 t. dried basil
pepper to taste
12 slices Italian bread

In large bowl, combine the first seven ingredients. Cover and refrigerate overnight. Drain, discarding marinade. Thread pork on small skewers; grill or broil for 15-20 minutes, turning occasionally, until the meat is no longer pink and pulls away easily from the skewers. To serve, wrap a slice of bread around about 5 pork cubes and pull off skewer.

Kansas Cucumber Salad (Aug/Sept 95 TOH)

1 c. mayonnaise or salad dressing
1/4 c. sugar
4 t. vinegar
1/2 t. dill weed
1/2 t salt, optional
4 medium cucumbers, peeled and thinly sliced
3 green onions, chopped

In a large bowl, combine mayonnaise,
sugar, vinegar, dill and salt if desired; mix well. Add cucumbers and onions; toss. Cover and chill at least 1 hour.

bump...great posts! thanks so much :D
Emily

Texas Taco Platter (April/May 95)

2 lb. ground beef
1 large onion, chopped
14 ½ oz. can diced tomatoes, undrained
12 oz. can tomato paste
15 oz. can tomato puree
1 t. ground cumin
½ t. garlic powder
2 t. salt
28 oz. can ranch style beans, undrained
10 ½ oz. pkg. Fritos
2 c. hot cooked rice

Toppings:
2 c. grated cheddar cheese
1 medium onion, diced
1 head lettuce, shredded
3 medium tomatoes, diced
2 ¼ oz. can sliced ripe olives, drained
1 c. picante sauce (optional)

In large skillet or Dutch oven, brown beef and onion; drain. Add next seven ingredients; simmer for 1 ½ hours. Add beans and heat through. On a platter, layer the Fritos, rice, meat mixture, cheese, onion, lettuce, tomatoes, and olives. Serve with picante sauce if desired.

I don't have any 1995 ones I've tried, but do have some 1994's. Sorry if any of these are repeats:


* Exported from MasterCook *

Eggnog bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter -- melted
3/4 cup sugar
2 eggs -- beaten
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
1/2 cup chopped pecans
1/2 cup raisins
1/2 cup chopped red and green candied cherries

In a large bowl, combine butter, sugar, and eggs, mix well. Combine the flour, bp and salt. Stir into butter mixture alternately with eggnog. Mix only until dry ingredients are moistened. Fold in pecans, raisins and cherries. Spoon into greased 8x4 loaf pan. Bake at 350 for 70 minutes or until bread tests done.

Source:
"Taste of Home Magazine, Dec/Jan '94, p. 26"

* Exported from MasterCook *

Hawaiian Dessert


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix -- 18.25 oz
3 packages instant vanilla pudding and pie filling -- 3.4 oz each
4 cups cold milk
1 1/2 teaspoons coconut extract
8 ounces cream cheese
20 ounces crushed pineapple -- well drained
2 cups heavy cream -- whipped
2 cups flaked coconut -- toasted

Mix cake batter according to pkg instructions. Pour into 2 greased 13x9 pans. Bake at 350 for 15 mins or until cake tests done. Cool completely. In large mixing bowl, combine pudding, milk, and coconut extract, beat for 2 mins. Add cream cheese and beat well. Stir in pineapple,. Spread over cooled cakes. Top with whipped cream, sprinkle with toasted coconut. Chill for at least 2 hours.

Source:
"TOH Feb/Mar 1994"

Southwestern Omelet (TOH April/May 95)

½ c. chopped onion
1 jalapeno pepper, minced
1 T. cooking oil
6 eggs, beaten
6 bacon strips, cooked and crumbled
1 small tomato, diced
1 ripe avocado, cut into 1 inch slices
1 c. shredded Monterey Jack cheese,
salt and pepper to taste
salsa (optional)

In skillet, saute onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes. Sprinkle with onion, jalapeno, bacon, tomato, avocado and ½ c. cheese. Season with salt and pepper. Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.