Combine above and put in 9×13 pan.  Lay chicken pieces or pork chops over rice.  Sprinkle package of cream of onion soup over the top. Cover tightly with foil.  Bake at 35o for 2 1/2 hours.

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This is my favorite comfort food recipe of all time.  Yes, me, who complains about cream of __________ soup all the time.  I have tried to recreate this by being fancy, but I just can’t do it.  This is creamy, ricey, dreamy.  I let myself have it once a year.  mmmmm.

Mix together and pour on top of 1 quart hot fruit.  Bake at 350 until done.  Makes thin crust.

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My Grandma made a mean cobbler.  It is the perfect season for peach cobbler.  mmmm.

Mix together and bake 2 hours in a moderate oven.

Recipe from Trudy Bailey.

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Yes, I am finally back to posting recipes from the recipe boxes.  Sorry I took that whole year off, and I can not guarantee it will last, but enjoy it while you got it.  This one is from my Grandma’s recipe box.

Preheat oven to 350.  Cream butter or margarine and sugar together; add pumpkin, egg and vanilla, mixing well. Add sifted dry ingredients, blend well; add nuts. Drop from teaspoon on ungreased cookie sheet. Bake for 10-12 minutes. Cool. Frost with Penuche Frosting. Yields 6 1/2 dozen.

Penuche Frosting

combine 3 T. butter and 1/2 c. brown sugar in saucepan; bring to a boil. Cook and stir 1 minute or until slightly thickened. Cool about 15 minutes. Add 1/4 c. milk and beat smooth; add enough powdered sugar (about 2 c.) for spreading consistency.

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I forgot all about these cookies, and Penuche Frosting until I found this recipe.  This was the ONLY way I would eat pumpkin as a kid, so at Thanksgiving or Christmas Grandma always had to make these cookies AND pie.  What a little twerp I was.

From the Galesburg Register Mail.

Note from my Grandma:  Used Christmas 1991.  Should have made more.  A lot more.

1 yellow cake, bake according to box directions. Let cake cool, slice into halves.  Fill with filling, put back together.

Filling:

• 1 c. milk
• 1 T. flour

Mix together. Cook over low heat until thick.  Let cool.

• 1 c. sugar
• 1 stick oleo
• 1/2 c. Crisco
• 1 t. vanilla

Beat until fluffy.  Add above mixture and beat until fluffy.

• 1 sm. package dates cut finely
• 1 cup sugar
• 1 c. cold water
• 1 stick oleo
• 1 tsp cinnamon
• 1/4 tsp. cloves

Boil five minutes.  Cool.  Add 1 3/4 c. all purpose flour, 1 tsp. soda, 1/4 tsp. salt, 1/2 cup nut meats.

Bake at 350 on a greased cookie sheet or 1/2 to 3/4″ deep pan 20 mins or until brown.  Cut into squares, dust with powdered sugar.

Especially good to freeze and keeps well.

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I know nothing about this recipe, I cannot even picture in my head what it would look or taste like.  Good luck!

• 2 c. brown sugar
• 1 c. butter
• 3 eggs
• 1 tsp. vanilla
• 1 c. sour milk
• 3 1/2 c. flour
• 1 tsp soda
• 2 tsp. baking powder

Cream sugar and butter. Add eggs, vanilla. Mix dry ingredients together and add alternating with the milk. Bake at 350 on an ungreased cookie sheet.

Frosting

• 3 T. brown sugar
• 3 T. soft oleo (or butter)
• 3 T. cream or evaporated milk
• vanilla

Melt together, cool.  Add powdered sugar to desired consistency.

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I remember eating these cookies one winter when we went to the Midwest for Christmas.  My Grandmother loved them. I am sure I did too, I don’t think I have ever met a cookie I didn’t like.

• 1 c. white sugar
• 1 c. brown sugar
• 1 scant cup butter
• 3 eggs
• 2 tsp. soda
• 1 tsp. vanilla
• 1/2 c. peanut butter
• 3 c. flour

Mix and drop by spoonful on greased sheet.

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Bake these at 375 for about ten minutes.  You can use smooth or crunchy peanut butter, I like them with crunchy.  You could also get fancy and use almond butter or any of the other fantastic nut butters out there now.  I have typed the word nut way too much today.

In a heavy large sauce pan put 4 1/2 c. sugar and one large can evaporated milk. Bring slowly to a rolling boil. Let boil for no longer than 8 minutes. Remove from heat and add 8 oz. mini marshmallows, 3 six oz. pkgs. chocolate chips and 1/2 c. margarine or butter. Add 2 cups nut meats and 1 tsp. vanilla. Spread on a large ungreased pan and when cool cut into squares.

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I think it is the Anthropology major in me, but I am fascinated by how older recipes are so much simpler than recipes of today.  There is nothing telling you what level of heat to use, no description of what it is going to look like, or how to add the ingredients.  I think I prefer the old recipes, because it is more like how I cook, but I think I am in the minority.  Most of the email I get from this site is to clarify points in the older recipes.  I would like some fudge now.