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Asparagus Rolls

I love asparagus. The canned ones are usually kinda mushy, but in this recipe they probably work out well. I am definitely going to give this recipe a try. It is from ‘The Unofficial Texas Wine Society Cookbook’ published in 1992. The person contributing the recipe is Lillie Havlak and they suggest pairing it with either Robrt Pepe Sauvignon Blanc or Lauretan Bordeaux Blanc. 🙂

Ingredients

  • 8 oz package of cream cheese, softened
  • 1 Tbsp milk
  • 1/4 tsp of seasoning salt
  • 1 loaf of whole wheat bread
  • 1 can of asparagus spears

Drain asparagus on paper towels. Cut crust from bread. Mix first three ingredients together. Spread about 1 tablespoon mixture on each slice of bread. Top with one asparagus spear. Roll up as for jelly roll. Cut in 4 equal pieces. Secure with toothpicks. Chill and serve.

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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Vidalia Onion Pie

I love Vidalia onions. I really love them thinly sliced and caramelized on a sandwich or in onion soup. If you have never had one, they are mild and sweet. I have never had this recipe, but will be trying it next Vidalia Onion season. This recipe is from the Kitchen Creations Ardsley Park Baptist Church Volume II cookbook. Ardsley Park Baptist Church is a church here in Savannah. Carol Woodall contributed this recipe.

Ingredients:

  • 3 c Vidalia onions, thinly sliced
  • 1/2 c milk
  • 1 tsp salt
  • 3 T melted butter
  • 1 1/2 c sour cream
  • 2 eggs, beaten
  • 4 bacon strips, fried crisp, crumbled
  • Deep dish pie shell
  • 3 T flour

Cook onion in butter until lightly browned. Spoon into pastry shell. Combine milk, sour cream, salt, eggs, and flour. Mix well and poor over onion mixture. Garnish with bacon. Bake at 325 degrees for 30 minutes, or until firm in center. Serves 6 to 8.

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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Saucy Bean Salad

I can’t wait to try this. I believe this is 4-bean salad that we used to have at our family reunions. This recipe is from the Kitchen Creations Ardsley Park Baptist Church Volume II cookbook. Ardsley Park Baptist Church is a church here in Savannah.. Betty Hicox contributed this recipe. I never thought to ask for recipes for things that we always had a family reunions and church gatherings and some we don’t even know the names of. It is sad that I don’t know how to make my Mom’s pot roast which was amazing or my grandma’s chicken and rice. We do have some recipes and to me that is a connection to them. To me these recipes bring back memories of family suppers, family gatherings, and good times spent together.

Ingredients:

  • 1/2 c vinegar
  • 1/2 c sugar
  • 1/2 c oil
  • 1 green pepper, chopped
  • pinch of garlic powder
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1 can wax beans, drained
  • 1 can green beans, drained
  • 1 can kidney beans, drained
  • 1 can garbanzo beans, drained

Combine first eight ingredients. Add beans; mix well. Let set for several hours. Serves 15.

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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Pistachio Salad

Almost any Savannah gathering in the summer will have this. It is a family favorite and super easy to make. It is also cold and refreshing on a hot summer day. We don’t use the fruit cocktail in ours – we just do pineapple, but I bet it would be good. This recipe is from the Kitchen Creations Ardsley Park Baptist Church Volume II cookbook. Ardsley Park Baptist Church is a church here in Savannah. Paula Daniel contributed this recipe. I love this cookbook. I could find recipes in here all day that I have had my entire life in Savannah. 🙂 And maybe some unusual ones – the next page has Ritz cracker salad.

Ingredients:

  • 1 small can Mandarin oranges, drained
  • 1 large can crushed pineapple, drained
  • 1 can fruit cocktail, drained
  • 1/2 c chopped pecans
  • 1 pkg pistachio pudding
  • Cool Whip

Mix together carefully, cover and refrigerate.

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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Family Favorite Tuna Salad

This isn’t my families favorite tuna salad. 🙂 That was just the name it was given in the cookbook. This recipe is from the Kitchen Creations Ardsley Park Baptist Church Volume II cookbook. Ardsley Park Baptist Church is a church here in Savannah. Frances Harkins contributed this recipe. We never actually put pasta in our tuna salad, it might be interesting. When we have tuna salad we use mayo, sweet relish, sometimes hard boiled eggs and celery, salt and pepper, and of course tuna. I love it. We eat it on saltines normally. Anyway, I think this one might be worth trying (when Covid-19 is gone and we can get pasta again).

Ingredients:

  • 1 8oz pkg shell macaroni
  • 2 7oz cans tuna, drained
  • 1 4 1/2oz jar pimento-stuffed olives, halved
  • 5 stalks celery chopped (2 1/2 c)
  • 3/4 c mayonnaise
  • 2 tsp lemon juice
  • 1 tsp onion salt
  • 1/2 tsp celery salt
  • 1/2 salt
  • Lettuce
  • Tomato wedges or slice hard cooked eggs
  • Parsley sprigs

Cook macaroni following label directions, drain. Rinse with cold water. Toss macaroni, tuna, olives, celery, mayonnaise, lemon juice, onion salt, celery salt, and salt. Cover and refrigerate. Spoon salad into lettuce lined bowl; garnish with tomato wedges or sliced eggs and parsley. Serves 8.

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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Shoe Peg Salad

I had forgotten all about this salad. Someone used to bring it all the time when I was a kiddo to the family reunions. I can’t say that it is a favorite of mine, but it sure does bring back the memories! This recipe is from the Kitchen Creations Ardsley Park Baptist Church Volume II cookbook. Ardsley Park Baptist Church is a church here in Savannah. Betty Malott contributed this recipe.

Ingredients:

  • 1 c sugar
  • 1/2 c salad oil
  • 3/4 c vinegar
  • 1 T water
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 can shoe peg corn, drained
  • 1 can French style green beans, drained
  • 1 can Leseur peas, drained
  • 1 jar pimento, cut up
  • 1 green pepper, chopped
  • 1 c onion
  • 1 c celery

Bring to a boil the first 6 ingredients. Let cool to room temperature. When cool, poor over the vegetables. Chill for 24 hours or overnight. Keep in the refrigerator.

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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Ice Box Banana Pudding

With everything going on with Covid-19 and things being shut down, you would think that everyone would have more time. It feels the opposite actually for us and we haven’t been cooking as many interesting things because of limiting trips to the store and not gathering as much. One of our favorite things to have when we do get together is Banana pudding.

This is not our recipe, but I want to try this one because it sounds lighter with the cool whip. This recipe is from the Kitchen Creations Ardsley Park Baptist Church Volume II, a church here in Savannah. Linda McGee Weeks contributed this recipe.

Ingredients:

  • 3 cups milk
  • 1 lg vanilla instant pudding
  • 1 can Eagle Brand milk
  • 1 med Cool Whip
  • 6 bananas, sliced
  • 1 box vanilla wafers

Mix pudding, milk, Eagle Brand milk, and cool whip. Spread 1/3 mixture in large 4-quart dish. Next spread about 1/2 crushed wafers. Then layer of 3 bananas. Repeat and top with final pudding mixture. Top with whole vanilla wafers. Refrigerate 3 or 4 hours before serving.

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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Hot cheese and olive

I love these things. I wasn’t planning on doing another entry today, but then I saw these and had to share. 🙂 This recipe is from the vintage cookbook Recipes St. John’s Church, Savannah, Georgia.

Ingredients:

  • 2 c grated American cheese
  • 1/2 c soft butter
  • 1 c sifted all purpose flour
  • 1/4 tsp tabasco sauce
  • 1/2 tsp salt
  • 1 Tbsp Paprika
  • 36 olives

Blend cheese and butter; stir in flour, tabasco, salt, and paprika. Coat each olive with 1 tsp of mixture. Freeze on flat container. Bake at 450 degrees for 15 minutes.

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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Green beans sour cream and swiss cheese?

Call me curious. I can’t even wrap my head around this one. I think maybe it is a casserole? I have never had anything like this, even more shocked to find it in a Savannah cookbook (my home town). I am not sure what to think about this one, so of course I have to try it.

This dish is from the vintage cookbook Recipes St. John’s Church, Savannah, Georgia.

Ingredients:

  • 1 Qt green beans (that seems like a lot of green beans)
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 tsp sugar
  • 1 Tbsp grated onion
  • 1 C sour cream
  • 1/2 pd Swiss cheese, grated – save a little to put on top.

Cook until it bubbles. Can be made day before serving.

Those are the only directions. My guess would be in a casserole dish at 350 degrees. I would think they should be served warm.

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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Chop Suey Casserole

So, did I mention that my Grandma, Josephine Carter, was the queen of casseroles? 🙂 She could make a casserole out of anything. She loved them and pretty much all of our big family meals had them. Even though she is no longer with us we still make her squash casserole every big gathering. I am not sure how she would have felt about this casserole that I just found, but I know I can’t wait to try it!

This casserole is from the vintage cookbook Recipes St. John’s Church, Savannah, Georgia.

Ingredients:

  • 1 1/2 lb ground round
  • 2 medium onions
  • 1 1/2 c chopped celery
  • 1 can creamed chicken soup
  • 1 can creamed mushroom soup
  • 1 1/2 c uncooked rice
  • 1/4 c soy sauce

Brown the ground round and onions. Mix everything together and pour into a greased casserole. Bake 1 hour at 350 degrees. Remove from oven. Cover top with chow mein noodles. Return to oven for 15 minutes.

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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Pig Picking Cake

I always thought this was an unusual cake. I haven’t ever made it, so I will definitely have to try it for our next get together. This recipe is from a cook book called ‘What’s Cooking at Rothwell’ from Rothwell Baptist Church in Pooler, Georgia in the 80s. This recipe was contributed by Ryan Gibbons.

Ingredients:

  • 1/2 c oil
  • 1 box Duncan Hines butter cake
  • 4 eggs
  • 1 can mandarin oranges (undrained)

Icing:

  • 1 big cool whip (I wonder if this would be the medium one now?)
  • 1 can crushed pineapple
  • 1 instant vanilla pudding

Mix all this together. Cook in 3 pans 325 degrees F for 20 mins. Icing: Mix all ingredients together and ice the cake.

An alternate version in the same cook book was contributed by JoAnn Bland.

Ingredients:

  • 1 box Duncan Hines yellow cake mix
  • 4 eggs
  • 1 small can of mandarin oranges undrained
  • 1 c Wesson oil

Frosting:

  • 1 large can crushed pineapple, drained
  • 1 8oz container sour cream
  • 1 no-bake Jell-O cream cheese cake mix (save crust for another recipe)
  • 2 Tbsp sugar
  • 1 8oz Cool Whip

Mix all ingredients together. Bake at 305 degrees for 20 to 30 minutes in 2 8 inch cake pans.

Frosting: Mix all ingredients together. Fold in cool whip and ice cooled cake.

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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Cherry Crunch Cake

This recipe is from the St. Vincent De Paul Catholic Church, Vincennes, Indiana, Favorite Recipes. It was contributed by Loretta Holscher. I have never had this before either. This book is full of recipes that I have never had and has been a joy to read.

Ingredients:

  • 1 can cherry pie filling
  • 1 can crushed pineapple with syrup
  • 1 pkg Duncan Hines white cake mix
  • 1/2 c butter melted
  • 1 c chopped pecans
  • Layer ingredients in order listed in ungreased 13 x 9 x 2 pan. Bake at 325 degrees for 55-60 minutes. Let stand at least 15 minutes. Serve warm or cool and, if desired, with whipped cream or ice cream.

This cookbook has sold, but other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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Sweet Potato Balls

Wow. I have never heard of these. If my Mom were still alive I would be running to the store the get the ingredients to make these for her right now. She loved sweet potatoes and really loved sweet potato casserole.

There is no ingredient list with this recipe.

Mash cooked sweet potatoes with brown sugar and butter to taste. Roll around large marshmallows. Roll in corn flake crumbs. Bake about 25-30 minutes at 350 degrees or until marshmallows are soft.

This recipe is from the St. Vincent De Paul Catholic Church, Vincennes, Indiana, Favorite Recipes. It was contributed by Julia Bilskie.

This cookbook has sold, but other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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Easy Rice Casserole

I come from a family of casserole lovers. 🙂 My grandma Carter loved casseroles. Give her some cheese, crackers, and some veggies and she could work her magic. Anyway this sounded easy and sounded like something my husband would love because he loves mushrooms!

Ingredients:

  • 1 c uncooked rice
  • 1 stick margarine
  • 1 can Campbells French Onion Soup
  • 1 can Campbells Beef Broth Soup
  • 1 large can mushroom pieces (optional for other people 🙂 )

Melt butter in pan, then add all other ingredients. Stir. Put in an 8×8 pan. Bake 45 to 60 minutes at 350 degrees.

This recipe is from the St. Vincent De Paul Catholic Church, Vincennes, Indiana, Favorite Recipes. It was contributed by Sue Ashcraft.

This cookbook has sold, but other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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Hot Potato Salad

I have never had hot potato salad. Normally here in Savannah we eat it cold, although I am sure I could find it prepared hot. The potato salad that we have always eaten is usually made with potatoes cooked with onion and salt. After they are cooled the other salad ingredients are added – usually mayonnaise, sometimes mustard or vinegar, pickles (sweet or dill), hard boiled egg, celery, raw onions, bacon if desired. I think this would be interesting to try. It doesn’t say what kind of potatoes but I believe a Russet or something similar would work best. That is what we normally use in ours and they hold up and don’t get mushy.

Ingredients:

  • Cooked diced potatoes
  • Onion
  • Celery
  • Crumbled bacon
  • Diced eggs
  • Little bacon grease

Dressing:

Beat 5 eggs, add 1 c vinegar and 2 c sugar. Cook until thick and foamy. Pour over potato mixture.

This recipe is from the St. Vincent De Paul Catholic Church, Vincennes, Indiana, Favorite Recipes. It was contributed by Phyllis Holscher.

This cookbook has sold, but other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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Marinated Pork Chops

I can’t wait to try these. I love pork chops cooked with soy sauce. My Mom used to cook them that way with soy and a little bit of garlic powder. She cooked hers in the oven though. Yum. Anyway, this recipe is from the St. Vincent De Paul Catholic Church, Vincennes, Indiana, Favorite Recipes.

Ingredients:

  • 6-8 chops
  • 1/2 c soy sauce
  • 1/4 c water
  • 1/4 c sherry or red cooking wine
  • 1 T lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp ginger

Combine soy sauce, water, wine, lemon juice, garlic powder and ginger in a small sauce pan and cook 5 minutes, stirring to blend. Cool. Place chops in dish, pour marinade over chops and leave in refrigerator overnight. Grill on outdoor grill for about 10 minutes each side, depending on the thickness of the chops.

Recipe by Jane Thomas, contributed by Lucille Grundman.

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Bacon Wraps

A friend of mine, every time we had a family event where we have finger foods, used to make these. These are pretty simple and may sound a little weird (bacon and mushroom soup), but are very good. Her Mom does some catering and taught her the recipe. The notes are from my friend and I left them on there.

Ingredients:

  • 2 loaves of bread (I like the Sunbeam King size slices)
  • 2 pounds thin sliced bacon (I used Hormel Black Label)
  • 1 lg. can Cream of Mushroom Soup (I used the Walmart Brand)
  • Toothpicks

1.  Cut the crusts off of the bread (easiest to do this with an electric knife).

2.  Cut what is left in 1/2.

3.  Cut the bacon into 1/3rds.

4.  “Butter” the bread slices with cream of mushroom soup (one side only).

5.  Roll up longways (the slices of bread will be somewhat rectangular so you will find it easier to roll it up like this).

6.  Wrap with one of the pieces of bacon.

7.  Stick a toothpick through it and put on a pan.

We make them ahead of time and put them on a cookie sheet to freeze.  Once they are frozen, we drop them into a gallon size freezer bag and just take them out when we are ready to bake them.
To Bake:  Put on a pan and bake at 350 for 25 minutes, turn them over and bake for another 10 minutes or so (until you are happy with how done the bacon is).

Featured

Hoe Cake

This is a recipe from ‘Blue and Grey Cookery Authentic Recipes from The Civil War Years’. The reason I am sharing it though is because my Momma used to make these all the time! We used to have them with fish and grits. She would cook them in butter some times if we didn’t have any bacon fat.

Ingredients:

  • 2 cups corn meal
  • 1 tsp salt
  • 1/2 to 3/4 cup water
  • 2 Tbsp bacon drippings

Add salt to cornmeal, then water, and lastly, 1 tablespoon of the bacon drippings. Heat the other tablespoon of drippings in a heavy iron skillet and make a round cake of cornmeal dough about 1 to 1 1/2 inches thick. Place in hot skillet and cook slowly on top of stove ( or over open fire) until brown on one side, then turn and brown on other side.

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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Cherry Cheese Pie

How have I never had this? Or heard of it? This sounds amazing. There are 3 versions of this recipe in this book. I am sharing the first one in hopes that it is the best one.

This recipe is from a vintage cookbook named Bloomingdale Homemakers Club 1978-1979. With mixed emotions I have this cookbook for sale on my Etsy site since I try to limit the vintage cookbooks I keep to Savannah, Georgia only.

Cherry Cheese Pie

  • 1 8oz pkg cream cheese
  • 1 can condensed milk
  • 1/3 c lemon juice
  • 1 tsp vanilla
  • 1 can cherry pie filling
  • 1 graham cracker pie crust

In a bowl beat cheese till light and fluffy. Add condensed milk, blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until firm. Top with cherry pie filling before serving.

This recipe was contributed by Karen Bland.

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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Easy Crock-Pot Baked Beans

I thought this looked interesting. I have never made Baked Beans ‘from scratch’. This is from an old vintage cookbook titled ‘North Dakota Food is Love’.

Ingredients:

  • 4 c dried navy beans, un cooked and rinsed
  • 8 c water
  • 1 c brown sugar
  • 1/2 pound dice bacon
  • 2 1/2 tsp salt
  • 1/2 pepper
  • 4 Tbsp molasses
  • 1/4 c ketchup
  • 1 small minced onion

Mix all together in a 4-quart crock-pot and bake all night on low (8 hours). In the morning, turn on high for 3 to 4 hours. They should be ready to go by noon.

They end the recipe with ‘These are very good’

This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .

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