I found an old cookbook at the flea market – published by the Dept. of Agriculture in 1974. The preface explains “the recipes are basic and cover all types of menu items. All of the main dish recipes include suggested menu ideas for completing the meal. Most of the recipes are for two servings and would be useful for one and two person households. They should be popular with all small families and especially appealing to older people…”

Sounds ideal for Grampy and me

Oatmeal Pancakes

1/2 cup uncooked quick rolled oats
2 tablespoons flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk

Mix rolled oats, flour, sugar, baking powder and salt in a bowl. Beat egg and milk together and add to dry mix in bowl -
Bet until well mixed. Let stand 5 minutes.
Drop batter for pancakes on a heated, greased fry pan or griddle. Spread quickly with a spoon.
Cook until covered with bubbles. Turn pancakes and brown other side.
Makes 8 small pancakes

Cooked Fresh Fruit

2 medium size apples or peaches
1/2 cup water
2 to 4 tablespoons sugar, as desired
or 4 to 6 plums in place of the apples or peaches, if desired.

Peel and slice apples or peaches.
Put water and 2 tablespoons of sugar in a pan and heat to boiling.
Add fruit. Cover and boil gently until tender. Add more sugar, if needed.
Serve warm or chilled, with pancakes.
Makes 2 servings, about 1/2 cup each.
Note: use 1 cup pitted, fresh cherries or 4 to 6 plums in place of the apples or peaches, if desired.

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Even if you usually cook for one or two, some days call for Celebration!
We had such a day this weekend – it was Great Grandmother’s birthday. Maya and I made this easy and delicious ice cream cake to bring to Great Grandmother and celebrate her day.

Angel Food Ice Cream Cake

1 (10 inch) prepared angel food cake
2 quarts strawberry ice cream, softened
2 1/2 cups whipping cream (we cheated a bit and used whipped topping)
2 tablespoons sugar (if you’re using whipping cream)
Sliced fresh strawberries

Cut angel food cake horizontally into four equal layers. (hint – the cake will cut much more easily if you freeze it first)
Place bottom layer on a serving plate; spread with half of the strawberry ice cream. (another hint – after you let the ice cream soften a bit, it will spread easier if you whip it with a mixer )
Immediately place in freezer.
Spread second cake layer with ice cream; place over first layer in freezer.
Spread third cake layer with remaining strawberry ice cream; place over second layer in freezer.
Top with remaining cake layer.
In a mixing bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.
Frost top and sides of cake.
Freeze until serving.
Decorate with fresh sliced strawberries

Happy Birthday, Great Grandmother!

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I found an old cookbook at the flea market – published by the Dept. of Agriculture in 1974. The preface explains “the recipes are basic and cover all types of menu items. All of the main dish recipes include suggested menu ideas for completing the meal. Most of the recipes are for two servings and would be useful for one and two person households. They should be popular with all small families and especially appealing to older people…”

Sounds ideal for Grampy and me….

Chocolate Ice Milk

3/4 cup evaporated milk
2/3 cup corn syrup (or 1/2 cup sugar)
1 tablespoon flour
3 tablespoons cocoa
Sprinkle of salt
1 egg
1/2 cup milk (2/3 cup if sugar is used)
1/2 teaspoon vanilla

Pour evaporated milk into freezer tray or pan. Freeze until icy around edges.

While evaporated milk is freezing, beat the egg and add the milk. Mix the corn syrup (or sugar), flour, cocoa and salt in a pan, add the egg/milk mixture slowly, stirring until smooth.

Cook and stir over medium heat until thickened, cook 1 minute longer, add vanilla, cool.

In a large bowl, whip evaporated milk with a beater or electric mixer until stiff enough to hold peaks (if milk does not whip, put in freezer a little longer.)

Add cooled, cooked chocolate mixture to whipped evaporated milk and beat to mix.

Pour into freezer tray or pan. Freeze without stirring.

Makes 3  1/2 cups ice milk

Creamy Vanilla Ice Milk

Use recipe for chocolate ice milk, except:

Omit cocoa. Use 1/2 cup corn syrup and 1/4 cup milk (or use 1/3 cup sugar and 1/2 cup milk). Use 1 teaspoon vanilla.

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I found an old cookbook at the flea market – published by the Dept. of Agriculture in 1974. The preface explains “the recipes are basic and cover all types of menu items. All of the main dish recipes include suggested menu ideas for completing the meal. Most of the recipes are for two servings and would be useful for one and two person households. They should be popular with all small families and especially appealing to older people…”

Sounds ideal for Grampy and me….

Split Pea or Lentil Soup for Two

1/2 cup uncooked dry split peas or lentils
1 small onion, thinly sliced
1 small stalk celery with leaves, chopped
2 cups water
1/8 teaspoon salt

Wash and drain split peas or lentils.
Put all ingredients in a pan. Heat to boiling. Cover and boil gently about 30 minutes until split peas or lentils are tender.

Makes 2 servings, about 1 cup each.

Note: Add pieces of canned luncheon meat, frankfurters, or cooked ham before cooking the soup, if desired.

Menu Idea: Serve with orange-grapefruit salad, ice cream and cake

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Link in and share!

I found an old cookbook at the flea market – published by the Dept. of Agriculture in 1974. The preface explains “the recipes are basic and cover all types of menu items. All of the main dish recipes include suggested menu ideas for completing the meal. Most of the recipes are for two servings and would be useful for one and two person households. They should be popular with all small families and especially appealing to older people…”

Sounds ideal for Grampy and me….

Quick Raisin Bread

2 cups unsifted flour
1 tablespoon baking powder
1/2 tsp. salt
1 tsp. cinnamon, if desired
1/3 cup softened butter, margarine or shortening
1/2 cup sugar
2 eggs
3/4 cup milk
1 cup raisins

Mix flour, baking powder, salt and cinnamon. Set aside.
Mix butter and sugar until smooth. Stir in eggs and beat well.
Mix half of the flour mixture and half of the milk into the egg mixture. Stir in the rest of the flour and milk just until smooth.
Stir in raisins.
Pour in a greased loaf pan.
Bake at 350F (moderate oven) about 40 minutes until browned. Cool bread in pan for 10 minutes.

Quick Prune Bread

Use recipe for quick raisin bread. Use 3/4 cup cut-up cooked prunes in place of the raisins.

forgot how to cook prunes?

Cooked Dried Prunes

1 cup dried prunes
1 1/2 cups water
2 tablespoons sugar, if desired

Put prunes, water, and sugar in a pan.
Cover and boil gently about 20 minutes until prunes are tender. Add a little water during cooking, if needed.
Cool prunes in the liquid.
Makes 4 servings, about 1/3 cup each
Note: cook prunes only 10 minutes for use in other recipes. Do not add sugar. Makes 3/4 cup cut-up, cooked prunes.

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