Saturday, June 28, 2014

Twilight Cocktail


Use a large Mixing glass with Lump Ice.
1 jigger Bourbon.
½ pony Italian Vermouth.
Juice of whole Lime.
Shake well; strain into a Champagne glass; fill with Seltzer and serve.


Use a large Mixing glass; fill with Lump Ice.
One jigger Bourbon Whiskey.
½ pony Italian Vermouth.
½ pony Pineapple Syrup.
½ pony Lemon Juice.
Shake well; strain into Stem glass and serve.

GIN SOUR—Country Club Style

Use a large Mixing glass.
Fill with Lump Ice.
½ Lime Juice.
½ Orange Juice.
2 dashes Pineapple Juice.
½ pony Rock Candy Syrup.
1 jigger Old Tom Gin.
Shake well; strain into Cocktail glass and serve.

Thursday, June 19, 2014


8 to 10 medium apples (Gala or Winesap are good*)
One cup of sugar,
One-half teaspoon of nutmeg,
One-half teaspoon of cinnamon
One teaspoon of vanilla.

Wash apples and then cut in pieces and place in a saucepan and add three cups of water.
Cook until soft.  If you want a smooth applesauce, then rub through a fine sieve. I prefer to leave it 'lumpy'.  Add sugar, nutmeg, cinnamon and vanilla.  Bring to a boil and remove from heat.  Once mixture is cooled, pour into jars and store in refrigerator.

*If red apples are used, this makes a most delicious pink-looking sauce. No need to peel apples.

Saturday, June 14, 2014

Italian Bean Soup


  • 1 can Kidney beans
  • 1 can Navy or Lima beans
  • 2 cups vegetable broth
  • ¼ cup oil
  • ¼ onion
  • 1 clove of garlic
  • 1 sprig of parsley
  • 1 piece of celery
  • 1 can chopped tomatoes
  • 1/4 tsp salt 
  • 1/4 tsp pepper
Chop fine the onion, garlic, parsley and celery.  Heat oil over medium heat, add vegetables, and sprinkle with salt and pepper. When the vegetables are a delicate brown add two cups of the broth and the beans. Let all come to a boil. Simmer 15 to 20 minutes and serve.

Friday, May 23, 2014

Ham Salad


1 cup diced ham
1/3 cup of green peas, drained
1/3 cup of celery
1/3 cup of English walnuts, chopped
1/4 cup diced pimento
2 small sweet pickles, diced
1 hard boiled egg, chopped
1/2 cup mayonnaise 
Mix all ingredients, adding more mayonnaise if needed.  Refrigerate 2 hours before serving.

Monday, May 19, 2014


At the end of a long day, this makes a nice after dinner drink.  Enjoy!


Use a large Mixing glass; fill with Shaved Ice.


½ Lime Juice.
⅔ white Creme de Menthe.
⅓ Apricot Brandy.

Shake well; strain into thin Stem glass and serve.

Friday, May 16, 2014

Dutch Meat Loaf


  • 2½ lbs. ground beef
  • 2½ cups bread crumbs
  • 1 cup cheese (cubed small)
  • salt and pepper
  • ½ green pepper, chopped
  • 1 small onion, chopped
  • 2 eggs
  • 1 cup ketchup
Mix all ingredients, form into two loaves. Pour some ketchup over top of loaves. Bake at 350 until done - approximately one hour.

Tuesday, May 13, 2014

Hamburger Dinner


  • 1 lb. hamburger
  • 3 cups potatoes, sliced
  • salt
  • 1 small head cabbage
  • 1 cup milk
  • pepper
Shred cabbage and put ½ of it in a greased casserole. Add ½ of the sliced potatoes and half of the hamburger a sprinkle of salt and pepper. Add remaining half in the same manner. Pour on the milk and bake at 350-f for 2 hours.

Sunday, April 20, 2014

Company Green Beans

This is just a simple way to 'fancy' up green beans for company or a special dinner.  Since you are using canned green beans and tomatoes, you might want to omit the salt as it's not really necessary.  Or, just salt 'to taste'.  


  • 4 slices bacon
  • 2 cans green beans
  • 3 medium onions, sliced
  • 2 cans stewed tomatoes
  • 1/2 tsp. salt
  • ¼ tsp. pepper

Dice the bacon and fry until crisp. Slice the onions and fry until soft. Drain the beans and brown them slightly with the bacon and onions. Add the tomatoes and salt. Cover and simmer 15 minutes. Add water if necessary, so there will be a little sauce to serve with the beans.

Sunday, April 13, 2014


I love finding new recipes for sweet potatoes.  This one is delicious any time of year and makes your kitchen smell wonderful.  You can substitute cinnamon for the nutmeg or  use a mixture of both.  Apple pie spice or Pumpkin pie spice will also work as a substitute if you have either on hand.


  • 6 medium-sized sweet potatoes
  • ½ cup brown sugar
  • 1½ cups sliced apples
  • 4 tblsp. butter
  • 1/4 tsp. salt
  • 1 tsp. nutmeg
Boil sweet potatoes until tender. Slice in ¼ inch pieces. Butter baking dish and put a layer of sweet potatoes in bottom, then a layer of apples. Sprinkle with sugar, salt and nutmeg, and dot with butter. Repeat until dish is filled, having the top layer of apples. Bake in at 350 degrees for 50 minutes.

Tuesday, January 21, 2014

Mashed Potato Omelet

Ever wonder what to do with leftover mashed potatoes?  Try this recipe next time you have a cup left.  You can also add in some chopped ham and your favorite vegetables for a quick 'dinner' omelet.


    4 eggs
    1 cupful of mashed potatoes
    1 tablespoon olive oil
    1 tablespoonful of chopped parsley
    1/2 cup shredded cheddar cheese
    1/4 cup onion, chopped
    salt and pepper, to taste

Beat the eggs until thoroughly mixed; add them gradually to the mashed potato, beating all the while; add half of the parsley, cheese, onion, salt and pepper. Put the olive oil saute or omelet pan; when hot, turn the ingredients into the pan, and smooth it down with a spatula. Let this cook slowly until nicely browned; fold it over as you would a plain omelet, and turn onto a heated dish. Sprinkle with the remaining parsley and serve.

Tuesday, January 14, 2014

Lentil Soup

On a cold winter day, nothing tastes better than a bowl of hearty soup.  Here's a simple recipe that is both quick and tasty.

Lentil Soup

1 pint of dry lentils
1 small onion, chopped
1/2 cup chopped celery
1/4 cup chopped red pepper
1/2 cup ham, chopped
salt - to taste
1 cup chicken or vegetable broth

Soak a pint of dry lentils for two hours; put them in a saucepan; add two quarts of cold water, onion, celery, salt, pepper and ham. Boil gently for three hours; add chicken (or vegetable) broth.  If needed, add a little more hot water, if the quantity has been reduced by boiling.  Make the soup as thick or as thin as you desire.  Taste for seasoning, adding salt/pepper as needed and serve with croutons.