Evelyn Anderson's Sweet Potatoes

This recipe came from our friends, Don and Evelyn Anderson. 

We call it Don's Favorite Sweet Potatoes.
We had it at their house one Thanksgiving.
It is Delicious!

4 medium sweet potatoes, choose evenly shaped ones
Boil the sweet potatoes the day ahead and refrigerate overnight.

Cut the sweet potatoes into evenly sized rounds.

1/2 cup butter
2 T. water
1/4 cup brown sugar
Mix together in an electric skillet (or a cast iron skillet, if you don't have the electric skillet). Place the sliced sweet potatoes in the brown sugar mixture. Cook on medium heat until golden on one side, then turn. Turn only once! It allows them to get a little crisp, which is delicious!

Recipe shared by Evelyn Anderson and Sheila Brinkerhoff.

Corn Casserole

This recipe came from Facebook. I have no idea who the person is who shared the recipe or where she got it. But, it is a fantastic recipe. I have been looking for a great corn casserole recipe ever since I first ate one at Scott and Ashley's house in Baltimore. A friend of theirs brought one to a party and I was smitten! I asked for the recipe and they agreed to give it to me, but it never happened. So, this is my only choice...searching for it on the internet. I don't know anyone who makes corn casserole. But, now I do!

Corn Casserole

1 can whole kernel corn, drained
1 can creamed corn
2 eggs beaten
1 stick butter, melted
4 heaping Tbsp. all-purpose flour
2 Tbsp. sugar
1/4 C. diced green pepper (add red peppers, too, for fun)
1 C. milk
1/2 C. shredded cheddar cheese
1/4 tsp. each salt and pepper

Combine all ingredients and pour into a greased casserole dish.

Bake at 350 degrees for 1 hr. 20 min.

Chicken Salad Supreme

Another recipe from Grandma Blossom in the old cookbook, 1950 Clifton Hill Presbyterian Church Favorite Recipes.

Chicken Salad Supreme

2 cups cubed, cooked chicken
1/2 cup chopped celery
1/2 cup chopped, toasted almonds
2 Tablespoons chopped green olives
2 Tablespoons chopped black olives
2 Tablespoons chopped, mixed pickles
2 hard cooked eggs, sliced
1/4 cup mayonnaise

Combine ingredients, tossing together lightly. Serve on lettuce leaves. Serves 6.

Options: 
Substitute Turkey for chicken.
Leave out green olives, pickles, eggs.
Add cranberries and finely chopped green onions.
Increase mayonnaise.

Eat in a croissant or on delicious bread.

Recipe shared by Robin.

Barbecue Sauce

I recently found an old cookbook that belonged to my Grandmother (Elpha Hoagland Blossom). I am going to include her recipes from the cookbook in this blog and, maybe, a few others that strike my fancy. They are all old recipes, probably from the 1950s, maybe older. I just love looking through old cookbooks! You find such fantastic recipes in them.

This is a recipe handwritten onto a page in the cookbook.

Barbecue Sauce

2 T. flour
2 T. mustard
1/2 tsp. salt
2 T. worcestershire sauce
1/4 c. chopped onion
1/2 tsp. cloves
1/2 tsp. pepper
1 c. juice from canned peaches, pickles or apples
1/2 c. catsup

Mix flour and mustard together well. Add remaining ingredients and mix well.

That is all of the recipe but I would cook the sauce to soften the onions and blend the flavors together. But, it's up to you...cook or leave raw.

Recipe shared by Robin.

Watermelon Rind Pickles

This is my Grandmother's (Elpha Hougland Blossom) recipe. I remember having it on the table for holidays and family gatherings. And, it always was in a beautiful glass dish!

Watermelon Rind Pickles

7 lbs. watermelon rinds
7 cups sugar
2 cups vinegar
1/2 tsp. oil of cloves
1/2 tsp. oil of cinnamon

Trim off the dark green and pink parts of the watermelon rinds. Cut into 1" cubes or cut with a small cutter. Soak in brine water (1/4 cup salt to 1 quart water). Drain, rinse and cover with cold water. Cook until tender but not soft; drain. Combine sugar, vinegar, oil of cloves, oil of cinnamon and bring to a boil. Pour over rind. Let stand overnight. In the morning, drain off the syrup, reheat it and pour back over the rind. Repeat. The third morning, heat, bringing the syrup to a boil. Seal in hot, sterilized jars. The oils keep the rind clear and transparent. Makes 8 pints.

Recipe shared by Grandma Blossom, of course!

Yum Yum Brownie Muffins

This is a recipe from Hungry Girl and is a Weight Watchers favorite.

Yum Yum Brownie Muffins

1 box Devil's Food Cake Mix
1 can (15 oz.) solid pack Pumpkin

Mix the two ingredients together. DON'T add anything else that may be mentioned on the box. The mix will be very thick. You may be tempted to add other things to make the batter smoother. DON'T DO IT! Place the batter into 12 prepared muffin cups and bake at 400 degrees for 20 minutes. Makes 12 muffins.

1 muffin= 180 calories, 37 carbs, 2.5g fiber, 2.5g protein= 3 WWPoints.

Recipe shared by Robin.

T-Bone Tom's Choice Steak Marinade

This is a recipe from a restaurant, T-Bone Tom's in Kemah, Texas. We ate there when we lived in the Houston area. Doesn't it look delicious?

T-Bone Tom's Choice Steak Marinade

2 cups oil
1 cup soy sauce
1 cup worcestershire sauce
1/2 cup pineapple juice
2 Tablespoons chopped garlic
2 Tablespoons fresh ground black pepper
2 Tablespoons dry mustard

4 steaks

Mix all ingredients together in a bowl. Marinate the steaks overnight, or for 10 hours, in the refrigerator. Grill steaks.

Recipe shared by Robin.

Peanut Butter Blossoms

This is one of my favorite Christmas cookies- Peanut Butter Blossoms! It's not very Christmasy, until we have one of these cookies. Yummy!

Peanut Butter Blossoms

1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 Tablespoons milk
1 teaspoon vanilla

Unwrapped Hershey Kisses

Mix together shortening, peanut butter, sugar and brown sugar. Add flour, baking soda and salt. Add egg, milk and vanilla. Shape into walnut-size balls. Roll in sugar. Place on a cookie sheet. Bake at 375 degrees for 8 minutes. Remove from the oven and gently push a candy kiss into cookie. Bake 2 minutes longer. Cool. Makes 3 dozen cookies.

Recipe shared by Robin.