Pretzel Jello

These two recipe cards appear to have the same recipe for Pretzel Jello. It sounds like a dessert dish made of strawberry jello, cream cheese, Cool Whip, and pretzels. I don’t believe I have eaten this, but I am 100% positive it has been served at church socials and family potlucks nationwide! Continue reading

Baked Beans

Here’s a smaller amount of beans for a family to manage! Interesting that the recipe again calls for pork & beans in a can. It’s probably just the convenience of not having to make the pork & beans, then combine with something else. Continue reading

Beer Bread

I can remember beer bread becoming popular in my youth, probably part of that whole artisanal bread resurgence. In my reading about sour dough bread I learned that brewers and bakers were interrelated due to the yeast byproducts in brewing that could be used in baking. Interesting stuff, plus a reminder that cooking really is a science as well as an art. If you ever thought you would fail chemistry but you manage to bake bread, I’ll give you an A. :-) Continue reading

Home Style Baked Beans

This recipe isn’t completely “from scratch” because it uses prepared beans, but still, this could be yummy for a barbecue or other large gathering. Because can your family eat 6 pounds of beans? Mine can’t. And, imagine the flatulence, oh my. Also, if you have a Costco or other wholesale type store available to you, that is where you should look for your institutional sized cans of beans. I believe the sausages called for here might be the kielbasa type, but if you know different please let us know. Continue reading

Mystery Food

I admit to making notes on something I’m making or have made, and not giving it a title. Guilty. This particular chef really created a conundrum with her two-sided, untitled mystery food recipe! If they go together, they might be some kind of custard pie. What do you think? Continue reading

San Francisco Sour Dough French Bread (Betty Crocker)

Sour dough bread is one of the most distinct smells and flavors in the bread world. It is also an ancient baking method. Turns out, sour dough bread is about 3000 years old – the ultimate traditional method, right? Some would have us Americans believe it was “invented” in San Francisco during the Gold Rush, but that isn’t the case. As it turns out, since yeast wasn’t really popularized in baking until about 150 years ago, all breads prior to that were made with a sour dough starter of some type. Very interesting stuff! I have included some links at the end of this post for further reading, because there is literally a book that could be written on this subject. Continue reading

Smoked Sausage Roll

Although this little slip out of a spiral notebook doesn’t have a name, I’m calling it a Smoked Sausage Roll because it seems like a summer sausage recipe, along with the addition of hickory smoked salt. The Morton’s Tender Quick is a curing salt intended for curing meats and game. Click over to the website to find a store that sells it. I haven’t seen it locally, but I suspect that has to do more with our urbanization than anything else. Not a lot of hunters here. Also, it contains nitrates, so be aware of that as relates to any health concerns. I haven’t made a smoked sausage myself. It honestly seems like a simple process. Have you made one? Let us know how it went! Continue reading