Beth and Sherry's TOH Oldies and Goodies Thread, Week 8

This is week 8 of our TOH Oldies and Goodies Thread. This week I am going to be working on 1992, Sherry will be working on her own collection, which will include Quick Cooking's recipes, as she has time. Please feel free to add your own recipes to our thread and please keep bumped so that we can easily add more as the week goes on. Thank you and thanks for the great response we are getting from this thread, it has been fun and we have more ideas to come. Beth

ORIENTAL PORK

1 T cooking oil
1 1/2 lb lean boneless pork, cut into bite size pieces
1/4 c water
1/4 c packed brown sugar
2 T cornstarch
1 28 ounce can pineapple chunks, juice drained and reserved
1/4 vinegar
1 T soy sauce
1/2 t salt
3/4 c green pepper strips
1/4 c thinly sliced onion
Chow mein noodles or cooked rice

In a skillet, heat oil on medium- high heat. Brown pork slowly. Add water, cover and simmer until pork is tender, about one hour. In large saucepan combine brown sugar and cornstarch. Add pineapple juice, vinegar, soy sauce and salt. Cook over low heat stirring constantly until thick. Drain pork ; add to saucepan along with pineapple, green pepper and onions. Cook for four to five minutes or until vegetables are crisp tender. Serve over chow mein noodles or rice.

MEATY SPANISH RICE

2 T butter or margarine
1/2 lb ground turkey or ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 c water
1 8 ounce can tomato sauce
1 c uncooked long grain rice
2 T Worcestershire sauce
1/2 t chili powder
1/2 t dried thyme
1/4 t hot pepper sauce
1/8 t cayenne pepper, optional
Black pepper to taste


In a skillet melt butter over medium heat and add the meat, onion and green pepper, cook until meat is brown and vegetables are tender. Add all of remaining ingredients and bring to a boil. Reduce heat and cover and simmer until rice is tender, about 30 minutes. 4 servings.

MOM'S CORN BREAD

2 eggs, beaten
1 1/4 c milk
1/4 c shortening or bacon fat, melted
1 1/2 c yellow cornmeal
3/4 c all purpose flour
2 T sugar
2 1/4 t baking powder
1 t salt.

Combine eggs, milk and shortening. Sift together all remaining ingredients and add to egg mixture, stir only until blended. Pour into a greased 8x8 pan and bake at 400 for 20 to 25 minutes.

NEVER FAIL PECAN PIE

2 eggs well beaten
1/2 c sugar
1 c dark corn syrup
1 T all purpose flour
1/4 t salt
1 t vanilla extract
1 c pecan halves
1 unbaked pie shell, 9 inches

Combine eggs, sugar, corn syrup, flour, salt and vanilla. Stir in pecans. Pour into pie shell. Cover pastry edges with foil to prevent excess browning. Bake at 350 for 30 minutes. Remove foil and bake another 15 minutes or until golden brown.

SKILLET LASAGNA

1 1/2 lb lean ground beef
1 small onion, chopped
1 green pepper, chopped
1 jar spaghetti sauce
1 t dried oregano
1 t dried basil
6 lasagna noodles, cooked and rinsed
3 c shredded mozzarella cheese
1/2 c grated Parmesan cheese
In a Dutch oven, brown beef, onion and pepper. Drain fat, if necessary. Stir in spaghetti sauce, oregano and basil. Simmer uncovered for 15 minutes. In 10 inch skillet spread 1/4 c meat sauce. Top with 3 noodles cutting to fit as needed. Spread half the remaining sauce and half the mozzarella and Parmesan cheeses. Top with remaining noodles and meat sauce and Parmesan. Cover and heat on medium for 3 minutes. Reduce heat to low and cook for 35 minutes. Sprinkle with remaining mozzarella and let stand for 10 minutes with cover ajar.

OLD FASHIONED BUTTERMILK CAKE

1 c butter, softened
2 c sugar
4 eggs
3 c all purpose flour
2 t baking powder
1/2 t salt
1/2 t baking soda
1 c buttermilk
1 t vanilla extract

In mixing bowl cream butter and sugar on high until fluffy. Add eggs, one at a time, beating well after each. Sift flour, baking powder, salt and soda, add alternately with buttermilk to creamed mixture beginning and ending with flour. Add vanilla. Pour into three greased and floured 8 inch greased and floured cake pans. Bake at 375 for 20 minutes or until toothpick inserted in center comes out clean. Cool cakes completely before icing. (May adjust oven temp to your oven)

FRESH PEACH CRISP

6 fresh peaches, sliced
1/4 c sugar
2 t lemon juice
1/8 t almon extract
3/4 c all purpose flour
3/4 c packed brown sugar
1/4 t salt
1/3 c butter or margarine

Arrange peaches in a lightly greased 2 qt baking dish. Combine sugar, lemon juice and almon extract, drizzle over peaches. IN a small mixing bowl combine flour, brown sugar and salt, cut in butter with pastry blender until crumbly. Sprinkle over the peaches and bake uncovered at 350 for 40 to 50 minutes, until peaches are tender.

WUICK CHOCOLATE MOUSSE
1 can sweetened condensed milk, 14 ounces
1 pkg instant choclate pudding mix, 3.9 ounces
1 c cold water
1 c whipping cream, whipped
Additional whipped cream

In a large bowl combine milk, pudding mix and water. Beat until well mixed. Chill for five minutes. Fold in whiopped cream, spoon into individual serving dishes and garnish with additional whipped cream.

HOT COCOA MIX

1 box nonfat dry milk, 8 qt
1 jar, 6 ounces, nondairy coffee creamer
1 container, 16 ounces, dry chocolate milk mix
1/2 c confectioners sugar
Place all ingredients in a very large bowl or kettle. STir until well blended. Sotre in airtight containers or pack into small gift containers. To serve, add 1/4 c choclate mix to 2/3 c hot water. Makes 3 qts dry mix. (Could package up for Christmas gifts with instructions)

DOUBLE CHOCOLATE BROWNIES

1 egg beaten
1 box fudge brownie mix, 21.5 ounces
1/4 c vegtable oil
1/4 c cold coffee
1/4 c water
1 c white chocolate chips or coarsely chopped almond bark
3/4 c chopped walnuts

Place egg, brownie mix, oil, coffee and water in a large mixing bowl. Mix with a spoon just until moistened. Stir in chocolate and nuts. Spread in greased 13x9 pan. Bake at 350 for approx 30 minutes.

CANDY BAR PIE

6 chocolate bars wtih almonds, 1.45 ounces each
1 container frozen whiopped topping, thawed, 8 ounces
1 T vanilla extract
1 prepared graham cracker crust, 8 or 9 inches
Shaved chocolate, optional

IN a double boiler or microwave oven, melt chocolate bars. Quickly fold in the whipped toppiong. Stir in vanilla. Spoon into pie crust. Garnish with shaved chocolate. Chill until ready to serve.

CHOCOLATE SHORTBREAD

1 c butter or margarine
1/3 c unsweetened cocoa
2/3 c confectioners sugar
Dash salt
1 1/2 c all purpose flour

In a large mixing bowl cream butter, until light and fluffy. Blend in remaining ingredients. Chill 1 hour. Drop by rounded teaspoonfuls 2 inches apart on greased cookie sheets. Bake at 300 for about 20 minutes or until the cookies are set.

CHOCOLATE ANGEL FOOD CAKE

3/4 c sifted cake flour
1 1/2 c plus 2 T sugar, divided
1/4 c unsweetened cocoa
1 1/2 c egg whites, room temperature
1 1/2 t cream of tartar
1/4 t salt
1 1/2 t vanilla extract
CHOCOLATE FLUFF FROSTING:
2 c whipping cream
1 c sifted confectioners sugar
1/2 c unsweetened cocoa
Dash salt

Sift together flour, 3/4 c plus 2 T sugar and cocoa three times. Set aside. IN large mixing bowl, beat egg whites, cream of tartar, salt and vanilla until foamy. Add remaining sugar, 2 T at a time, beating about 10 seconds after each addition. Continue beating until mixture holds stiff peaks. With a rubber scraper, fold in flour mixture, 3 T at a time. MIxture will be thick. Spread into a 10 inch angel food pan. Cut through batter with a knife to remove air pockets. Bake at 350 for 40 to 45 mninutes or until the top of cake springs when lightly touched. Immediately invert cake in pan; cool. Run a knife around sides of cake to remove. For frosting, combine all ingredients in a chilled bowl. Beat until thick enough to spread. Frost the entire cake. Chill until ready to serve.

WHITE CHOCOLATE FUDGE

1 pkg cream cheese, softened - 8 ounces
4 c confectioners sugar
1 1/2 t vanilla extract
12 ounces white chocolate
3/4 c cholpped pecans

In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. In a double boiler, melt chocolate. Fold into cream cheese mixture with pecans. Spread into a greased 8 inch baking pan. Chill until ready to serve. Cut into squares.