AKA those Hershey Kiss Cookies and everyone’s favorite. Really. Ok, except for you snickerdoodle sort.
2 c. Bisquick
3/4 c. peanut butter
1 can Eagle Brand sweetened condensed milk
1 tsp. vanilla

Mix all ingredients together. Roll into a small ball of about 1 tsp dough each. Roll each ball in sugar. Bake 6 minutes at 375 degrees. Once baked, put 1 Hershey kiss immediately into each cookie.

More bar cookies…these will use up that extra cranberry sauce or just give a festive look to any holiday party. Cheaper, healthier and yummier than Starbucks Cranberry Bliss Bars too.
In saucepan, combine ½ cup granulated sugar, 4 teaspoons cornstarch, and ½ teaspoon ground ginger; stir in 1 14-oz jar cranberry-orange relish (or 1¾ cup leftover cranberry sauce!) Stir over medium heat till bubbly; cook and stir 3 minutes more. Remove from heat; stir in ¾ cup chopped nuts. Cool.

Cool ½ cup softened butter or or margarine and 1 cup packed brown sugar. Stir together 1½ cups all-purpose flour, ½ teaspoon salt; stir into creamed mixture. Add 1½ cups quick-cooking rolled oats and 1 tablespoon water; mix till crumbly.

Firmly pat half of the oat mixture into ungreased 9×13 pan. Spread with cranberry mixture. Combine remaining oat mixture and 1 tablespoon water; sprinkle over fruit. Pat smooth. Bake at 350° about 30 minutes.. Cool; cut into squares. Make 48 sq.

Because you have grown into the taste of mincemeat…believe me…and these simple bar cookies will ensure everyone will enjoy both the making and eating.
1 9-ounce package instant condensed mincemeat
1 14-ounce can sweetened condensed milk (Eagle Brand)
½ cup butter or margarine, softened
1 cup packed brown sugar
1 tablespoon milk
1½ cups corn flakes, crushed (â…” cup)
1 cup all-purpose flour
1 teaspoon baking soda

In saucepan, crumble mincemeat; add sweetened condensed milk. Cook and stir till thickened, about 5 minutes; remove from heat.

Cream butter, brown sugar, and 1 tablespoon milk until fluffy. Stir cornflakes with flour and soda. Add to creamed mixture; mix well. Pat half of crumb mixture into ungreased 9 x 13 pan. Carefully spread with mincemeat mixture. Sprinkle with remaining crumb mixture. Bake at 350° about 30 minutes. Cool. Cut into bars. Makes 36.

Another one of those foods I can’t say I see often these days, but the grocery store on the other side of down is rumored to carry them.
2 oxtails, about 3½ lbs.
¼  cup barley
½ cup chopped onion
½ diced carrot
1 tablespoon salt
¼ teaspoon pepper
1 cup diced potatoes
1 tablespoon chopped parsley
1 tablespoon caramel or kitchen bouquet

Wipe oxtails with damp cloth. Chop at joints, making pieces 1 to 2 inches long. Put on to cook in 2½  quarts cold water, add barley when water boils; reduce heat and simmer gently for 2 hours. then add onion, carrot, salt and pepper, and continue cooking 20 mimutes. Add potatoes and cook until just tender. Remove oxtail, separate meat from bone and return meat to soup. Add parsley and  caramel or other coloring. Serve hot. 5 or 6 servings.

Well, we all have seen retro food labels for all sorts of human food, but have you seen these for pet food? I bet Prince and Fluffy can’t wait for some of these great eats.

This recipe in the menus for November is called Tomato Clam chowder and has been making me gag a bit every time I saw the name. I am not a clam or a chowder fan. (though give me a clam roll from HoJos or Friendly’s once every few years and I will be as happy as a clam) Tomato Clam Chowder just sounded wrong.

But then I found out that it really was…the much better sounding Manhattan clam chowder. At which point, I realized I KNEW this about clam chowder.  I have even in fact had Manhattan Clam Chowder. I still say…Tomato Clam Chowder sounds wrong. I say all of this and then realize…the other clam related item I like is Clamato juice. So I really don’t know what my problem is here.
2 oz. salt pork
1 medium onion, chopped
1 branch celery, chopped
1 medium carrot grated
2 potatoes, diced
1½ cups tomatoes, fresh or canned
10½ oz. can clams
1½ cups water
½ small bay leaf
1/16 teaspoon thyme, if desired (Oh geez, why not just say “thyme” over it if you only put that much in?)
Dash of pepper
1½ teaspoons salt
1 tablespoon flour
1 tablespoon chopped parsley
Cut pork in small dice and put into a 3 to 4-quart pan. Fry until slightly browned, then add the vegetables, juice drained from the clams, water, bay leaf and thyme. Heat to boiling, then reduce heat, cover, and simmer ½ hour. Then add chopped clams, salt and pepper, and flour blended to a smooth paste with 2 tablespoons of water , stirring gently until mixture boils and thickens slightly.  Serve with chopped parsley sprinkled over each serving. 5 servings. The Modern Family Cookbook

The Amy Vanderbilt Success Program for Young Women tells you how in How to Prepare Exciting Holiday Menus. You don’t want to miss this great bit of retro food. The pages include such gems as serving your cornucopia for dessert, brazil nut stuffing, creamed giblet gravy, green turtle soup, menus, as well as supper and leftover ideas. Be sure to look at the pages in full size.

See doesn’t it look yummy?

Don’t you want to look this happy on Thanksgiving?

This is a family favorite that I really ought to make more often.

1 cup sugar
3 tablespoons cornstarch
no. 303. can crushed pineapple
2 tablespoons melted butter
½ cup maraschino cherries
1â…” cups all-purpose flour
½ teaspoon salt
2¼ teaspoons baking powder
â…“ cup shortening
2 eggs beaten
½ teaspoon vanilla
½ cup milk

Mix  â…“ cup of the sugar with the corn starch, add juice drained from the pineapple, and cook in a  heavy 10-inch skillet  over direct heat stirring constantly until sauce boils and becomes clear. Add drained pineapple and butter. Drain cherries, thoroughly and arrange in a pattern in the pineapple mixture. Sift  flour, measure, and resift 3 times with salt and baking powder. Cream the shortening until soft, add the remaining sugar and the eggs, and beat vigourously until smooth and fluffy. Stir in the vanilla. Add flour mixture and milk alternately, beginning and ending with flour and beating well after each addition. Turn  batter into skillet over pineapple. Bake  in a moderate oven (350° F.) 35 to 40 minutes or until center of cake is springy when lightly pressed with finger tips. Cool in pan on cake rack about 10 minutes, then turn out onto serving plate. Serve warm, with or without whipped cream.  6 to 8 servings.

Nothing more familiar or better for the stomach flu than chicken soup with rice. It also is a nice thrifty Sunday supper. Save your wings, ribs, necks, and backs for this in your freezer and then throw it together in a jiffy. I don’t know about chicken feet making excellent stock. I can’t say as I have ever seen a chicken foot for sale at the supermarket. I do think you should stud your onion with some cloves (3 or 4) to give your broth a bit more flavor and color. Cloves are good for the flu as well.
Use at least 2 lbs. of bony pieces of stewing chicken, such as wings, rib pieces, neck and feet for making soup. Chicken feet which have been scalded, skinned, and trimmed make excellent stock. Cover the pieces with 2 quarts cold or hot water and heat to boiling. Then reduce heat, remove any scum, cover and simmer about 1 1/2 hours or until meat slips easily from bones and broth has good strong chicken flavor. One carrot, 1 medium onion and 2 branches of celery may be added last half hour of cooking. Strain soup into another kettle. Return meat removed from bones to soup. Season with salt and pepper to taste. Add 1 1/2 cups boiled rice and reheat to boiling. Serve piping hot with crackers. Chopped parsley may be sprinkled on top of each serving as garnish. 5 servings.  The Modern Family Cookbook

Ah, the Grapefruit Salad of my youth….so very adult and sophisticated…or not

3 small grapefruit or No.2 can grapefruit sections
Crisp lettuce
1/3 cup French dressing

To use fresh grapefruit, pare like an apple and remove sections whole. Canned sections should be drained; use juice as beverage. Arrange chilled sections in lettuce cups. Serve with French dressing. 5 servings
Variation: A slice of tomato or avocado may be added to each serving of this salad for color and flavor. Watercress or curly endive is a pleasant change from lettuce. The Modern Family Cookbook