LouAnn's Kitchen

 This recipe is from Heavenly Dishes cookbook. So many great recipes from this cookbook. What will you need :     A casserole dish   1 package ( 16 oz ) broccoli     2 Tablespoon butter   1/2 cup grated cheese   1 cup minute rice ( uncooked)   1 small onion, diced   1/2 cup milk   1 can cream of mushroom soup  Steam Broccoli  first , Place broccoli in bowl add butter, cheese, rice ( if using any other then minute rice cook as package directs), onion, milk and soup.  Pour mixture into a  greased casserole dish and bake uncovered for 30 minutes at 350 degrees. * I think Diced chicken, Bacon bits, could be added to this casserole...maybe even drained can tuna as well.

 This recipe is from Heavenly Dishes vintage cookbook.     Thousand Island Dressing    What will you need:    A container to put dressing in   1 cup mayonnaise   2 Tablespoon chili sauce   1/3 cup milk   2 Tablespoon pickle relish    hard cooked egg, chopped   Mix all ingredients together...

 Did you know that if you can  food ,you can use the jar lifter to fill plastic bags ( Ziploc bags) All you have to do is fold over the top of the bag and put the jar lifter under the folded edge of the bag and then place jar lifter on counter and start filling the Ziploc bag...Its that simple. I know their is a gadget that you can get to help with this as well. The following tips are from an household guide book from 1957  Do you have your own chickens to provide your family with eggs, Do you wash the eggs off?  Do not wash eggs before storing. Water destroys the protection film that keeps air out and odors. Mark a bright colored circle slightly larger than your favorite pie tin ( we all have our favorites), either in enamel on your pastry board or in indelible ink on your pastry canvas. Roll your pie crust to fit in the circle and it will always be the right size. Do not mix salads until ready to serve. If your boiled salad dressing curdles in making, a few turns of the egg beater wi

 Another recipe from the vintage cookbook , Havencroft Cooks with Class What will you need :      a 9 x 13 inch pan          Crust 1 package yellow cake mix ( reserve 1 cup for topping) 1/2 cup melted butter 1 egg     Top 1 cup cake mix 1 teaspoon cinnamon 1/4 cup sugar 1/4 cup melted butter    Filling 1 ( 1 pound 15 oz) can pumpkin pie mix 2 eggs 2/3 cup milk Mix crust. Pat into bottom of 9 x 13 inch pan. Mix filling. Pour over crust. Mix topping ingredients. Crumble over filling. Bake at 350 degrees for 55 to 60 minutes.   Can be served warm or cold. Can be topped with whipped cream or ice cream and or nuts.

 Here's another Vintage great recipe. This recipe is from Havencroft cooks with class cookbook .Havencroft is a school in Olathe Kansas, dont know if it is still open or not, but Im sure it is. What will you need:                        a long Pyrex dish ( 9 x 13, maybe a little smaller)                        a skillet to brown the hamburger in                      1 cup yellow cornmeal                     1/2 teaspoon baking soda                     2 eggs                    1 teaspoon salt                    1 large onion, chopped                    2 jalapenos ( canned if desired) chopped                   1 cup milk                   1/4 cup Crisco oil                  1 large can cream style corn                  1 pound hamburger                 1 pound yellow cheese, Shredded I used bacon/sausage grease instead of the Crisco oil, I also used sausage instead of hamburger. I used sharp cheddar cheese   Brown Hamburger and drain well. Mix all ingredients together and pour into

 Here's another recipe from the Rival Cookbook. Rival slow cooker was originally called Naxon Beanery pot , then Rival bought the it...The slow cooker was introduced in 1971 in Kansas City ,Missouri and was geared toward the working woman. This is what is needed to make this:                                   a slow cooker                                 1 can ( 16 oz) black eyed peas                                 1 can ( 16 oz ) Navy beans                                 1/2 cup tomato paste                                1 cup water                                2 teaspoons chili powder                               1/2 teaspoon ground cumin                               1/4 teaspoon dried oregano                              1 teaspoon prepared Mustard                              1 cup fresh or frozen or canned corn'                              1/2 cup scallions                              1/4 cup diced canned jalapenos peppers                             1 cup diced t

This recipe is from the Rival Crockpot cookbook 1995. Rival first made crockpot in 1971 What will ya need for this recipe:       A crockpot     3 pounds beef roast ( did you know you could also use Venison for any beef recipe)    1 1/2 cups ketchup    2 Tablespoons Dijon style mustard    1/4 cup packed brown sugar    1/4 cup red wine vinegar   2 Tablespoons Worcestershire sauce   1 teaspoon liquid smoke   1/2 teaspoon salt   1/4 teaspoon pepper   1/4 teaspoon garlic powder  Place Chuck roast in Crock-pot . Combine the remaining ingredients  in mixing bowl. Pour barbecue sauce mixture over roast. Cover and cook on low 8-10 hours or 4-5 hours on high. Remove roast from crock pot and shred meat. Place shredded meat back into crock-pot. Stir meat to evenly cover with sauce. Spoon meat onto sandwich buns, or I think this would be great over noodles. Serves 12.

 This recipe uses Amish friendship bread starter .in which was circling around friends and family back in the 70s. I will try and bring ya few recipes using this starter and this is one of them      Chocolate Amish Friendship Bread What will you need for this bread :         2 loaf pans        1 cup oil        3 large eggs         1/2 cup milk         1/2 teaspoon vanilla         1/2 cup sugar         1/2 cup brown sugar         2 cups all purpose flour        1/2 cup cocoa        1/2 teaspoon salt       1/2 teaspoon baking soda       1 1/2 teaspoon baking powder    1 cup Amish Friendship Bread Starter     1 1/2 cup  mini chocolate chips                         Chocolate Ganache 1 1/2 cup heavy cream 1/2 cup heavy cream    To make:   Preheat oven to 325 degrees. In large bowl, combine all ingredients except chocolate chips. Mix well. Fold in chocolate chips. Spray 2 loaf pans with cooking spray.. Pour batter evenly into prepared loaf pans. Bake 55- 60 minutes or until top center of bre

 Come with me to a place where bell bottom jeans were worn and Disco music was blaring from the stereo...Yup Im talking about the 70s...This recipe right here I remember growing my sweet momma getting a start from one of my Aunts.  So what you will need :   To start you will need 1/4 cup warm water ( about 110 degrees)                                      1 package active dry yeast                                     1 cup all-purpose flour                                     1 cup sugar                                     1 cup milk Pour warm water into a glass bowl. Sprinkle the yeast over the water. Let this stand for 5-8 minutes to allow it to dissolve. In a larger glass bowl ( DONT USE METAL) mix together flour, sugar. don't use metal spoon, plastic or wooden. Stir in the milk and then the yeast mixture. Cover loosely with plastic wrap and allow it to get bubbly.  Meanwhile grab a gallon plastic bag ( Zicloc type bag) Label it for the days. Do not put in frig. If  After mixtur

 Here's a dessert Recipe from 1983 Betty Crocker Cookbook                                             Chiffon Cake 2 cups all-purpose flour or 2 1/4 cups cake flour 1 1/2 cups sugar 13 teaspoon baking powder 1 teaspoon salt 1/2 cup vegetable oil 7 egg yolks ( with all-purpose flour) or 5 egg yolks ( with cake flour) 3/4 cup cold water 2 Tablespoons grated orange peel 1 cup egg whites ( about 8) 1 /2 teaspoon cream of tartar   Heat oven to 375 degrees. Mix flour, sugar, baking powder and salt. Beat in oil, egg yolks, water and orange peel with spoon until smooth. Beat egg whites and cream of tartar in large mixer bowl until stiff peaks form. Pour egg yolk mixture gradually over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased tube pan, 10 x 4 inches   Bake until top springs back when touched lightly, about 1 1/4 hours. Invert pan on funnel; let hang until cake is cold. Remove from pan. Frost with orange or lemon butter frosting.                 

So you have a hungry for chili and you dont have time to let it cook all day in the crockpot ( my favorite way to make chili)...so lets just make a quick chili  This recipe is based loosely on another recipe that I have     What you will need:                       A saucepan                      2 can chili beans                      1 onion , chopped                      1 can tomatoes                      1 can tomato sauce                      Chili seasoning ( can make your own )          Put all ingredients in pot and bring to a boil, then simmer for about 15-30 minutes then enjoy!

 Here is Mexican salad from 1983 Betty Crocker cookbook. I'm planning on making this week sometime.                               Mexican Salad 2 avocados, cut up 3 Tablespoons grated onion 1 Tablespoon lemon or lime juice  1 teaspoon salt  1 canned green hot peppers, finely chopped 1 medium tomato , chopped  Mash avacados with fork. Add onion, lemon juice, salt and hot pepper; beat until cream. Fold in tomato. Cover and refrigerate no longer than 3 hours. Serve on lettuce

  Tacos, Who doesn't love Tacos..?..This recipe is alittle different then how I usually make them.  I might add I checked price on most of the items in this recipe..The Spices I didnt do a price Check. These prices are in October 2023 and in Southwest Missouri. This recipe is from 1983 Betty Crocker Cookbook...I feel like I need to give credit to where this recipe came from 8 Taco Shells ( you can use store bought or make recipe below) ( Flat were 2.24 , shells 2.44) 1 pound hamburger ( 4.97 per pound) 3/4 cup water 1 medium onion , Chopped ( about .46 an onion) 2 Tablespoons Chili powder  1 teaspoon salt 1/2 teaspoon ground cumin 1 clove garlic crushed 1 cup shredded lettuce ( 1.72 a head) 1 cup shredded cheddar cheese ( 2.00 for 1/2 pound block, 3.68 for a pound) 1 large tomato , chopped ( 1.37 for one) 1/2 cup dairy sour cream ( I omitted this )   Prepare Taco Shells. Cook and stir hamburger in 10 inch skillet until light brown; drain. Stir in water, 1/2 cup onion, the chili pow

 Well I decided to start tracking some prices...next month more items will be added due to the holidays...or maybe toward end of the month , just to see if items jumped or fell  in price. I will be checking prices in southwest Missouri.... Some items I will be checking name brand as well as store brand items. Occasionally I may check  prices in two different places.                             List of items Shortening  ( a couple dollars difference here)     Crisco 7.68 ( I forgot to get oz size)    Store brand 5.18 Flour  ( again about alittle over dollar difference)    Store Brand 2.34    Brand 3.98 Sugar  3.24 for a 4 pound bag Milk    NAME BRAND 4.96    store brand 3.81 Elbow macaroni .98 cents for 1 pound in which none on shelf 1.88 for 2 pounds Hamburger 4.97 per pound  ( 73/27) Bread 1.32 ( white store brand) Lettuce 1.72 a head Tomatoes  2.74 for 2 pack Onions 2.75 for 3 pound eggs 1.56 ( store brand white eggs) potatoes  ( Russet)    5 pound 3.47   10 pounds 5.64 Coffee  ( the

This bread recipe is from Betty Crocker cookbook published in 1983.This cookbook has been well loved and seen its better days ( I have used it alot ) .   This bread recipe has other variations  of the recipe.  What will you need :     1 package active dry yeast    1/2 cup warm water ( 105-115 f           degrees    1/2 cup lukewarm milk ( scalded then       Cooled)    2/3 cup margarine or butter, softened     2 eggs   1 teaspoon salt    3 cups all-purpose flour   Margarine or butter softened   To Make:   Dissolve yeast in warm water in large mixer bowl. Add 2/3 cup margarine,  eggs, salt and 1 cup of the flour. Beat on low speed, scraping bowl constantly,  30 seconds.  Beat on medium speed, scraping bowl occasionally,  2 minutes.  Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place until double , about 30 minutes.   Stir down batter by beating about 25 strokes. Spread evenly in greased 2 quart casserole.  Cover; let rise until double, ab