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Here is an old time recipe for Homemade Lasagna? With a bit of country humor?

Ingredients:

• 12 lasagna noodles (or more, if you’re feeling real hungry)
• 1 pound ground beef (or venison, if you’re feeling extra country)
• 1 large onion, chopped (or a whole mess of green onions, if that’s what you got)
• 2 cloves garlic, minced (or a couple of spoonfuls of garlic powder, if you’re feeling lazy)
• 1 can (28 ounces) crushed tomatoes (or a big ol’ jar of homemade tomato sauce, if you’re fancy)
• 1 can (6 ounces) tomato paste (or a couple of spoonfuls of ketchup, if that’s all you got)
• 2 teaspoons dried basil (or a handful of fresh basil, if you’ve got a green thumb)
• 1 teaspoon salt (or a pinch of salt, if you’re watching your sodium intake)
• 1/2 teaspoon black pepper (or a good shake of cayenne pepper, if you like it spicy)
• 2 cups ricotta cheese (or cottage cheese, if that’s what you prefer)
• 2 eggs, beaten (or a couple of duck eggs, if you’re feeling fancy)
• 1/2 cup grated Parmesan cheese (or a handful of shredded cheddar, if that’s what you got)
• 4 cups shredded mozzarella cheese (or a mix of cheeses, if you’re feeling adventurous)

Instructions:

1. Preheat the oven to 375 °F
2. Cook the lasagna noodles according to the package instructions (or just cook ’em until they’re tender, if you don’t feel like reading). Drain and set aside.
3. In a large skillet over medium heat, cook the ground beef (or venison), onion (or green onions), and garlic until the beef is browned and the onion is tender. Drain any excess fat (or keep it in there if you’re feeling real country).
4. Add the crushed tomatoes (or homemade tomato sauce), tomato paste (or ketchup), basil (or fresh basil), salt (or a pinch), and black pepper (or cayenne pepper) to the skillet with the beef mixture. Stir well and simmer for 10 minutes (or until it smells good).
5. In a separate bowl, combine the ricotta cheese (or cottage cheese), beaten eggs (or duck eggs), and grated Parmesan cheese (or shredded cheddar).
6. To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9×13 inch baking dish (or whatever size dish you got). Place three cooked lasagna noodles on top of the sauce. Spread a layer of the ricotta cheese mixture over the noodles, and sprinkle with shredded mozzarella cheese (or whatever cheese you like). Repeat the layers, ending with a layer of meat sauce on top.
7. Cover the baking dish with foil (or an old pie tin, if you’re feeling resourceful) and bake in the preheated oven (or wood-fired stove) for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted, and the lasagna is heated through (or until it smells so good you can’t stand it anymore).
8. Let the lasagna rest for 10 minutes before slicing and serving. Enjoy! And remember, if you’re feeling extra country, you can always top it off with a bit of sour cream or a sprinkle of hot sauce.

Just downright tasty, if I do say so myself!

Here is an old-fashioned recipe for Molasses Cookies!

Ingredients:

• 1 cup unsalted butter, at room temperature
• 1 cup molasses
• 1 cup granulated sugar
• 2 large eggs
• 4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground cloves

Directions:

1. In a large mixing bowl, cream the butter until light and fluffy.
2. Add in the molasses and sugar, and beat until well combined.
3. Add in the eggs, one at a time, mixing well after each addition.
4. In a separate bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and cloves.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Cover the dough and chill for at least 1 hour.
7. Preheat your oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
8. Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
9. Bake the cookies for 10–12 minutes, until they are set and lightly golden brown.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Molasses Cookies have a soft, chewy texture and a deliciously spiced flavor that will take you back to the olden days. Enjoy!

Here’s an old-fashioned recipe for Lemon Cookies

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Ingredients:

• 1 cup butter
• 1 1/2 cups sugar
• 2 eggs
• 1/4 cup lemon juice
• 1 tablespoon grated lemon zest
• 3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time.
4. Stir in the lemon juice and zest.
5. In a separate bowl, sift together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms.
7. Drop rounded teaspoons of dough onto ungreased cookie sheets.
8. Bake for 8–10 minutes, or until lightly golden.
9. Remove from oven and let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.
10. Serve and enjoy!

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Note: This recipe is written in an older style, which may be a bit different from modern recipe writing. Follow all instructions carefully to ensure the best results.

Here is an old recipe for May Salad that you might enjoy:

It is good!

And don’t forget to add a few of them spring Dandelion Leaves!!

Ingredients:

• 2 heads of lettuce
• 1 bunch of watercress
• 4 hard-boiled eggs
• 1/2 cup of diced celery
• 1/2 cup of diced radishes
• 1/2 cup of diced cucumbers
• 1/2 cup of diced green onions
• 1/4 cup of chopped fresh parsley
• 1/4 cup of chopped fresh chives
• 1/4 cup of mayonnaise
• 1/4 cup of sour cream
• 2 tablespoons of white wine vinegar
• Salt and black pepper, to taste

Instructions:

1. Wash the lettuce and watercress and dry them thoroughly. Tear the lettuce into bite-sized pieces and chop the watercress.
2. Peel the hard-boiled eggs and chop them into small pieces.
3. In a large bowl, combine the lettuce, watercress, chopped eggs, diced celery, radishes, cucumbers, green onions, parsley, and chives.
4. In a separate bowl, whisk together the mayonnaise, sour cream, white wine vinegar, salt, and black pepper until well-combined.
5. Pour the dressing over the salad and toss until all ingredients are evenly coated.
6. Chill the salad in the refrigerator for at least an hour before serving.

This salad is a classic and refreshing dish that has been enjoyed for many years. Feel free to adjust the recipe to your liking by adding or removing any ingredients you prefer. Enjoy!

Simple but downright tasty!!

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Here’s an old-time recipe for a delicious mixed veggie side dish to complement your homemade meatloaf, sweet potatoes, and aged cheddar cheese:

Ingredients:

• 1 head broccoli, cut into florets
• 1 head cauliflower, cut into florets
• 3-4 large carrots, peeled and sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400 °F (200 °C).
2. In a large bowl, toss together the broccoli, cauliflower, and carrots with the olive oil and minced garlic until evenly coated.
3. Spread the vegetables out in a single layer on a large baking sheet, then season with salt and pepper to taste.
4. Roast the vegetables in the preheated oven for 20–25 minutes, or until they are tender and lightly browned on the edges.
5. Serve the roasted veggies alongside your homemade meatloaf and sweet potatoes, with a side of aged cheddar cheese, for a delicious and satisfying meal.

Enjoy!

Here is an old-fashioned recipe for glazed sweet potatoes.

Ingredients:

• 4 medium-sized sweet potatoes
• 1/2 cup brown sugar
• 1/4 cup butter
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup water

Directions:

1. Preheat your oven to 375 degrees Fahrenheit.
2. Scrub the sweet potatoes clean and peel them, if desired.
3. Cut the sweet potatoes into 1-inch thick rounds and place them in a baking dish.
4. In a small saucepan, combine the brown sugar, butter, salt, cinnamon, nutmeg, and water. Place the saucepan over medium heat and stir until the butter is melted, and the ingredients are well-combined.
5. Pour the glaze over the sweet potatoes and stir to coat them evenly.
6. Bake the sweet potatoes for 45–50 minutes, or until they are tender and the glaze is bubbly and caramelized.
7. Serve the glazed sweet potatoes hot as a delicious side dish or dessert.

Enjoy this old-fashioned recipe for glazed sweet potatoes, straight from the pages of Ruth’s Dishes!

I can’t wait till our tomatoes are ready.

Here is a recipe for Baked Stuffed Tomatoes written in the early 1940s:

Ingredients:

• 6 large tomatoes
• 1/2 cup breadcrumbs
• 1/4 cup melted butter
• 1/4 cup chopped parsley
• 1/4 cup chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Cut off the top of each tomato and scoop out the pulp and seeds. Set aside the tomato shells.
3. In a mixing bowl, combine the breadcrumbs, melted butter, chopped parsley, chopped onion, salt, and pepper. Mix well.
4. Stuff each tomato shell with the breadcrumb mixture. Place the stuffed tomatoes in a baking dish.
5. Bake in the preheated oven for 30–40 minutes, or until the tomatoes are tender and the breadcrumb mixture is golden brown.
6. Serve hot and enjoy!

This dish makes a delightful addition to any dinner table, with its savory stuffing and juicy tomato shells. Give it a try and see for yourself!

Here’s a Cream of Asparagus Soup recipe inspired by Ruth’s Dishes:

Ingredients:

• 2 pounds fresh asparagus
• 4 tablespoons butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. Rinse the asparagus spears under running water and trim off the woody ends. Cut the asparagus into 1-inch pieces.
2. Melt the butter in a large saucepan over medium heat. Add the chopped onion and minced garlic and cook until soft and translucent, about 5 minutes.
3. Add the asparagus to the pot and sauté for 2–3 minutes until slightly tender.
4. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15–20 minutes until the asparagus is fully cooked.
5. Use an immersion blender or transfer the soup to a blender in batches and blend until smooth.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Simmer the soup for an additional 5 minutes until heated through.
8. Serve hot with lemon wedges on the side, if desired.

Enjoy your delicious and creamy asparagus soup!

Here is an old farm recipe for chocolate sauce that is perfect for ice cream: My Favorite!

Ingredients:

• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, mix together the sugar, cocoa powder, and salt until well combined.
2. Add the heavy cream/table cream, and butter to the saucepan and heat the mixture over medium heat, stirring constantly, until the butter has melted, and the mixture is smooth.
3. Bring the mixture to a boil and continue to stir for 1–2 minutes until the sauce has thickened slightly.
4. Remove the saucepan from the heat and stir in the vanilla extract.
5. Let the chocolate sauce cool for a few minutes before serving over your favorite ice cream.

Enjoy your delicious homemade chocolate sauce over ice cream!

Here’s an old farm recipe for mushroom sauce:

Ingredients:

• 2 cups sliced mushrooms
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt and pepper to taste

Instructions:

1. Melt the butter in a saucepan over medium heat.
2. Add the sliced mushrooms and sauté until they are tender and lightly browned.
3. Sprinkle the flour over the mushrooms and stir until the flour is completely incorporated.
4. Gradually pour in the milk, stirring constantly to prevent lumps from forming.
5. Continue cooking and stirring until the sauce thickens to your desired consistency.
6. Season with salt and pepper to taste.
7. Serve hot over your favorite dish.

This mushroom sauce is perfect for serving over chicken, beef, or pork. It’s also great for using as a dip for bread or vegetables. Enjoy!

Pretty Tasty

An old Recipe for making Ham Soufflé:

Ingredients:

• 1/4 cup butter
• 1/4 cup flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 4 egg yolks
• 1 1/2 cups cooked ham, chopped
• 4 egg whites
• 1/4 teaspoon cream of tartar

Instructions:

1. Preheat the oven to 375 °F (190 °C). Grease a 2-quart dish with butter and sprinkle with flour.
2. Melt the butter in a medium saucepan over medium heat. Add the flour and stir until smooth. Gradually add the milk, salt, and cayenne pepper, stirring constantly until the mixture thickens and boils. Reduce the heat and simmer for 2 minutes, stirring occasionally.
3. Remove the saucepan from the heat. Beat the egg yolks in a small bowl and gradually stir in about 1/4 cup of the hot milk mixture, whisking constantly. Pour the egg yolk mixture into the saucepan and stir well.
4. Stir in the chopped ham and mix well. Set aside.
5. In a separate bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
6. Gently fold the egg whites into the ham mixture until well combined. Be careful not to over mix.
7. Pour the mixture into the prepared soufflé dish. Bake for 30 to 35 minutes, or until the soufflé is puffed and golden brown.
8. Serve immediately while still hot.

Enjoy your delicious Ham Soufflé!

Baked Potato, Noodles & Cheese, Some Veggies alongside some chicken strips. Again … simple but very tasty.

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Here’s a classic recipe for Baked Potato, Noodles & Cheese, Veggies and Chicken Strips that you can try at home:

Baked Potato: Ingredients:

• 4 medium-sized potatoes
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400 °F (200 °C).
2. Scrub the potatoes clean and pat them dry with a paper towel.
3. Pierce each potato several times with a fork.
4. Rub olive oil over the potatoes and sprinkle with salt and pepper.
5. Place the potatoes directly on the oven rack and bake for 45–60 minutes, or until tender.
6. Remove from the oven and allow cooling for a few minutes before serving.

Noodles & Cheese: Ingredients:

• 8 oz. elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• Salt and pepper, to taste

Instructions:

1. Cook the macaroni according to the package instructions.
2. In a separate pan, melt the butter over medium heat.
3. Whisk in the flour until smooth.
4. Gradually add the milk, whisking constantly, until the mixture is smooth.
5. Bring the mixture to a simmer and cook for 2–3 minutes, or until thickened.
6. Add the cheese and stir until melted.
7. Season with salt and pepper.
8. Drain the macaroni and stir it into the cheese sauce.
9. Serve immediately.

Veggies: Ingredients:

• 2 cups mixed veggies (e.g. carrots, green beans, broccoli)
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Bring a pot of water to a boil.
2. Add the veggies and blanch for 2–3 minutes, or until tender-crisp.
3. Drain the veggies and rinse with cold water.
4. Heat the olive oil in a pan over medium heat.
5. Add the veggies and sauté for 2–3 minutes, or until heated through.
6. Season with salt and pepper.
7. Serve immediately.

Chicken Strips: Ingredients:

• 1 lb. chicken breast, cut into strips
• 1 cup all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs, beaten
• 2 cups breadcrumbs
• 1/4 cup vegetable oil

Instructions:

1. Preheat your oven to 400 °F (200 °C).
2. In a shallow dish, combine the flour, garlic powder, paprika, salt, and pepper.
3. In a separate dish, beat the eggs.
4. In a third dish, place the breadcrumbs.
5. Dip each chicken strip first in the flour mixture, then in the egg mixture, and finally in the breadcrumbs, pressing the breadcrumbs onto the chicken to help them adhere.
6. Heat the vegetable oil in a large pan over medium-high heat.
7. Add the chicken strips and cook for 2–3 minutes per side, or until golden brown and crispy.
8. Transfer the chicken strips to a baking sheet and bake for 10–12 minutes, or until cooked through.
9. Serve immediately with the baked potato, noodles & cheese, and veggies.
10. Enjoy, I know I am!! GW

Salad topped with some Chile. Simple but tasty. GW

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I forgot. Desert!!

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Here is the recipe. Enjoy! I know I will.

Ingredients:

• 4 medium-sized apples, peeled, cored, and sliced
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup rolled oats
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup cold butter, cut into small pieces

Instructions:

1. Preheat your oven to 375 °F (190 °C).
2. Place the sliced apples into an 8-inch square baking dish.
3. In a separate bowl, mix together the flour, brown sugar, rolled oats, cinnamon, and nutmeg.
4. Cut in the butter using a pastry blender or two forks until the mixture resembles coarse crumbs.
5. Sprinkle the crumble mixture evenly over the sliced apples.
6. Bake for 35–40 minutes, or until the topping is golden brown and the apples are tender.
7. Let cool for a few minutes before serving.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. Enjoy!

Oh! And don’t forget a piece of aged cheese!!!

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Here’s a recipe for Chicken Parmesan with a side of spaghetti and sauce: Pretty Tasty!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Italian seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 pound spaghetti

Directions:

1. Preheat your oven to 375 °F (190 °C).
2. Season the chicken breasts with salt and pepper.
3. Set up three shallow dishes: one for flour, one for beaten eggs, and one for the breadcrumbs mixed with Parmesan cheese.
4. Coat each chicken breast in the flour, shaking off any excess. Then dip it into the beaten egg and finally coat it with the breadcrumb mixture. Set aside.
5. Heat the olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook until golden brown on each side, about 3–4 minutes per side.
6. Spread 1 cup of marinara sauce over the bottom of a 9×13 inch baking dish.
7. Place the cooked chicken breasts on top of the sauce. Spoon the remaining marinara sauce over each chicken breast.
8. Sprinkle shredded mozzarella cheese over each chicken breast.
9. Bake for 25–30 minutes, or until the cheese is melted, and the chicken is cooked through.
10. While the chicken is baking, cook the spaghetti according to package directions. Drain and toss with a little bit of olive oil.
11. Serve the Chicken Parmesan with the spaghetti and extra marinara sauce on the side.

Enjoy your delicious and classic Chicken Parmesan with a side of spaghetti and sauce!

Click on image to enlarge! Simple but down right tasty.

Here’s a recipe for Stuffed Mozzarella Meatloaf with a country twist:

Ingredients:

• 2 lbs. ground beef
• 1 cup seasoned breadcrumbs
• 1/2 cup milk
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 2 eggs
• 1 tsp. Dried oregano
• 1 tsp. Salt
• 1/2 tsp. Black pepper
• 8 oz. mozzarella cheese, cut into small cubes
• 1/4 cup ketchup
• 1 tbsp. Worcestershire sauce
• 1 tbsp. Honey

Instructions:

1. Preheat your oven to 375 °F.
2. In a large bowl, combine ground beef, breadcrumbs, milk, onion, green bell pepper, garlic, eggs, oregano, salt, and black pepper. Mix well with your hands until everything is combined.
3. Place half of the meat mixture in a 9×5 inch loaf pan, making sure to press it down firmly to form an even layer.
4. Spread the mozzarella cheese cubes over the meat layer, making sure to leave a small border around the edges.
5. Cover the cheese with the remaining meat mixture, pressing down firmly to form an even layer.
6. In a small bowl, whisk together ketchup, Worcestershire sauce, and honey. Spread the mixture over the top of the meatloaf.
7. Bake in the preheated oven for 60–70 minutes, or until the meatloaf is cooked through, and the internal temperature reaches 160 °F.
8. Allow the meatloaf to cool for 10 minutes before slicing and serving.

This Stuffed Mozzarella Meatloaf is perfect for a cozy country-style meal. Enjoy it with mashed potatoes and your favorite vegetables for a delicious and satisfying dinner.

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Spaghetti with a Chicken Breast covered with my lovely wife’s sauce. It sure is tasty.

Desert For Later!

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Here’s a recipe for old-fashioned Cinnamon Biscuits that’s sure to delight your taste buds:

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, chilled and cut into small cubes
• 1 cup milk
• 1 tablespoon ground cinnamon
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Add the milk to the dry ingredients and stir until just combined. Do not over mix.
4. In a separate small bowl, mix together the cinnamon and sugar.
5. On a lightly floured surface, roll out the dough into a rectangle about 1/2-inch thick. Brush the melted butter over the surface of the dough and sprinkle the cinnamon-sugar mixture evenly over the top.
6. Starting at the long edge of the rectangle, roll the dough up tightly into a log. Slice the log into 1-inch-thick rounds and place them onto the prepared baking sheet.
7. Bake for 15–18 minutes, or until the biscuits are lightly golden brown on top. Serve warm.

Enjoy your delicious and aromatic Cinnamon Biscuits with a cup of coffee or tea, or enjoy them as a sweet snack any time of day. I know I am going to. GW

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Here’s a recipe for mashed potatoes with butter, Brussels sprouts with a few carrots, and meatloaf:

Ingredients:

• 4 large potatoes, peeled and chopped
• 4 tablespoons butter
• 1/4 cup milk
• Salt and pepper, to taste
• 1 pound Brussels sprouts, trimmed and halved
• 1 pound ground beef
• 1/2 cup bread crumbs
• 1 egg, beaten
• 1 tablespoon Worcestershire sauce
• 1/4 cup ketchup
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375 °F (190 °C).
2. Place the chopped potatoes in a pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 15 minutes. Drain the potatoes and return them to the pot.
3. Add the butter and milk to the pot with the potatoes, then use a potato masher or fork to mash the potatoes until they are smooth. Season with salt and pepper to taste.
4. While the potatoes are cooking, steam the Brussels sprouts until they are tender but still slightly firm, about 8–10 minutes.
5. In a mixing bowl, combine the ground beef, bread crumbs, beaten egg, Worcestershire sauce, ketchup, salt, and pepper. Mix until well combined.
6. Press the meat mixture into a loaf pan, then bake in the preheated oven for 35–40 minutes, or until the meatloaf is fully cooked and browned on top.
7. Serve the mashed potatoes, Brussels sprouts, and meatloaf hot, garnished with additional salt and pepper to taste. Enjoy!