Liiby’s Famous Pumpkin Pie Label with recipe for Pie
Hungarian Goulash over Noodles
2 pounds cubed beef (chuck)
3 tablespoons flour
2 tablespoons oil
1/4 cup chopped onion
1 bay leaf
2 whole cloves
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon paprika
1 1/2 cups beef bouillon
1 package noodles (8 ounce)
2 tablespoon butter
Evenly coat the beef cubes with the flour. In a pot cook the beef in oil until browned. Add onions: cook until onions are soft. Add bay leaf, cloves, salt, pepper, paprika and beef bouillon liquid . Bring to a boil. Cover, cook slowly for 2 hours until meat is tender. Cook noodles according to package directions; drain. Add butter and toss. Serve goulash over buttered noodles. Serves 6.
Note: I always use at least two cubes for the beef bouillon for a stronger flavor. Remember to remove the bay leaf and the whole clove bud. Add more salt/pepper to taste.
Original Source of recipe = 1969 Curtin Productions , NYC – loose leaf recipe collection notebook kept in small red binder (half page size) with my other cookbooks.. These came from a promotion where you got a section of recipes at a time but I never got the entire set or official binder and indexes. Lots of good recipes in this promotion. There were more than 11 sections but I only got a few of the sections. So I three hole punched them, made dividers and put in a three ring notebook. I have Section 3 Breads and Sandwiches, Section 5 – Casseroles and Quick Meals, Section 6 Desserts, Section 8 Meats, Section 9 Poultry Games Eggs and Cheese, Section 11 Sauces and Soups.
This is different than the Americanized version of Goulash that has tomatoes and uses elbow macaroni and often cooked ground beef instead of the cubed beef.
This recipe is just for the beef cubes and spices and is more like a stroganoff than the Americanized version of Goulash.
Pumpkin Cookies – Aunt Jan Nellis
Recipe from the bridal recipe box gift of family favorites. Handwritten by Aunt Jan Nellis.
1/2 cup butter or margarine
1 1/2 cups sugar
1 egg
1 cup cooked or canned pumpkin
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoong nutmeg
1 teaspoon cinnamon
1/2 cup chopped nuts
1 cup chocolate chips
Cream butter and sugar together until light and fluffy. Beat in egg, pumpkin and vanilla. Mix and sift flour, baking powder, soda, salt, nutmeg, and cinnamon. Add to creamed mixture. Mix well. Add nuts, chocolate chips and mix thoroughly.
Drop by teaspoon onto well greased cookie sheets. Bake at 350 degrees for 15 minutes until lightly browned. Remove from cookie sheets while still warm. Cool on rack.
Pear Jubilee – Barbara Humphrey
Recipe given to me as part of the bridal gift of family recipe favorites in 1982. Is a Humphrey Family tradition and favorite.
1 cup dried apricots, cut in thin strips
1 lemon, cut in thin slices
3/4 cups water
5 cups peeled and finely diced ripe pears
4 cups sugar
1 tablespoon rum flavoring
Combine apricots, lemon and water in saucepan. Cover and simmer for five minutes to plump and soften the apricots.
Combine the pears and sugar in a heavy 4 quart kettle. Cook over low heat until clear and thick – about one hour. Stir often to prevent scorching.
Add the apricot mixture and stir well. Add the rum flavoring. Simmer for a few more minutes for the added fruit to come up to temperature.
Ladle into sterilized hot half pint jars (four). Process hot water bath for five minutes.
Serve as a side condiment to meats and meals.
Blueberry Zucchini Squares
2 cups shredded zucchini (do not pack)
1/2 cup buttermilk
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup butter, softened
2-1/2 cups sugar
2 large eggs, room temperature
3-1/4 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries
GLAZE:
2 cups confectioners’ sugar
1/4 cup buttermilk
1 tablespoon grated lemon zest
2 teaspoons lemon juice
1/8 teaspoon salt
Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter.
Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.
Test Kitchen Tips
- If you don’t have buttermilk in your fridge, make your own by mixing 1 to 2 tablespoons of lemon juice or vinegar into 1 cup of milk. Allow it to sit for 5-10 minutes.
- Line your pan with parchment paper for easy removal and cleanup!
Editor’s Note
If using frozen blueberries, use without thawing to avoid discoloring the
I’ve been looking for things to do with all the zucchini coming from my garden this year. This recipe was great, so simple and extremely moist. Because I was using a glass baking dish the edges were getting darker than the middle so 15 minutes into baking I reduced the oven temperature to 325 to allow it to bake more evenly. A lot of people on here said that they reduced the amount of sugar because they thought it would be too sweet; but I add the directed amount and I thought it was perfect ?? My only issue, which really isn’t an issue at all is they are calling it a square, but it is definitely more cake like which isn’t a bad thing. If you haven’t tried this recipe yet you should ??
made 08/01/2020 – very sweet – would reduce amount of sugar next time. Be sure to use the right size pan. I used the full half sheet pan.
Mustard Pickles
INGREDIENTS
6 cups washed and diced pickling cucumbers
2 cups diced onion
1 cup canning/pickling salt
8 cups water or enough to cover the cucumbers and onions for the salt water soak
4 cups vinegar you can use apple cider or white vinegar but make sure it’s 5% acidity
4 Tablespoons sugar You can increase to 1 cup sugar if you prefer a sweeter flavor
2 Tablespoons ClearJel® optional, but produces a thicker relish
6 Tablespoons dry mustard
2 Tablespoons dry turmeric
2 teaspoons celery salt you can use regular salt, but the celery salt adds to the flavor
½ cup water
INSTRUCTIONS
Place cucumbers and onions in a large stainless steel or glass bowl.
Mix 1 cup of pickling/canning salt with 8 cups of cold water (double this as needed if doing a larger batch of pickles). Pour over top of cucumbers and onions, add more cold water if necessary to cover the tops of the cucumbers. Use a clean plate and place on top of the cucumbers to keep them under the surface of the ice salt water.
Fill a pint sized Mason jar with water (use a lid) and set it on top of the plate to act as a weight. Let soak for 1 to 2 hours on the counter or put the bowl in the fridge overnight or for 12 hours.
After soaking cucumbers and onions, pour out salt water and rinse thoroughly with cold water and allow cucumbers to drain.
Prepare water bath canner and begin warming the water.
In a large stainless steel pot, combine sugar, dry mustard and turmeric, celery salt, and ClearJel®, then pour in a ½ cup of water, whisking until combined and smooth. Pour in vinegar and bring to a full boil while stirring.
Once it’s reached a full boil, lower heat to a simmer and stir until it thickens up, then add the cucumbers and the onions and bring to a boil. When it reaches a boil with the vegetables added, keep at a low boil and cook for 5 minutes, stir as needed.
In jars just washed in hot soapy water and rinsed, pack the relish/pickle mixture to a ½ inch headspace. Remove air bubbles and add more product if needed to keep the ½ inch headspace. Clean the rim, put on lid and bands, and screw down to finger tip tight. Place filled jar into your water bath canner. Make sure at least 1 inch of water covers the top of the jars.
Bring water to a full boil, once water is boiling, process pints for 10 minutes.
Turn off heat, remove lid, and let jars sit in canner for 5 minutes. Then remove from canner and let cool and seal on a folded towel.
NOTES
You may safely sub in zucchini in place of cucumbers in this recipe per Ball Book of Complete Home Canning.
You can use either apple cider or white vinegar, just make sure it says 5% acidity (no homemade apple cider vinegar for canning recipes)
You may increase the sugar to taste, Great-grandma’s recipe only called for 4 Tablespoons sugar but if you prefer it sweeter you can add more sugar.
This old-fashioned mustard pickle recipe is straight from Great-Grandma’s kitchen and is delicious on sandwiches, hot dogs, hamburgers and in salads. A must make when the summer bounty is on!
Source: https://melissaknorris.com/wprm_print/15551
Cream of Broccoli Soup
Ingredients
5 tablespoons butter
1 stalk celery, raw
1 onion, raw
3 cups chicken broth
8 cups broccoli, raw
3 tablespoons flour
2 cups milk
Spices
Salt and pepper
Step 1. Melt 2 tablespoons butter in medium sized stock pot, and saute chopped onion and chopped celery until tender. Add chopped broccoli and broth , cover and simmer for 10 minutes.
Step 2. Pour the soup into a blender, filling the pitcher no more than halfway full. Puree in batches until smooth and pour into a clean pot.
Step 3. In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk. Site until thick and bubbly, and add to soup pot. Season with salt and pepper.
If you have a food processor – chop onions and celery together and then saute. Chop Broccoli crowns leaving some larger pieces if desired.
2020 – chopped up all broccoli from the garden i n the food processor. Had four large heads. Chopped onions and celery in food processor. Then adjusted recipe above to make a thicken soup adjusting amount of liquid per amount of broccoli. Put into freezer containers for later enjoyment. Can use corn starch in place of flour in making the roux to thicken the stock. Cook until mixture is desired thickness for soup.
Impossibly Easy Zucchini Pie
Ingredients
1 cup chopped or shredded zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
2/3 cup Bisquick
3/4 cup milk
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9 inch size
Sprinkle zucchini, tomato, onion, and cheese evenly in pie plate.
Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.
Modifed recipe from Betty Crocker. Photo credits to Betty Crocker.
Sweet Pickle Relish
6 to 8 cups chopped pickling cucumbers – about 3 to 4 pounds medium size pickling cukes
2 cups finely chopped onions ( 2 to 3 medium onions)
3 tablespoons pickling salt or kosher salt
2 to 3 quarts ice cold water with ice cubes
1 1/2 to 3 cups granulated sugar (depending on how sweet you like your relish)
2 cups cider vinegar
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons celery seeds
In a large bowl, layer the chopped cucumbers, chopped onions, and salt. Add enough cold water (with ice cubes ) to completely cover the vegetables. Cover and let stand at room temperature for two hours.
Drain the vegetables in a large fine-mesh sieve or colander lined with a single layer of cheesecloth. Rinse well and drain again, pressing out the excess liquid.
In a 6 to 8 quart stainless steel pot, combine the sugar, vinegar, mustard seeds, and celery seeds. Bring the mixture to a boil over medium heat, stirring constantly until the sugar is completely;y dissolved, about 5 minutes.
Add the drained vegetable to the syrup and return to a boil. Reduce the heat and simmer, stirring frequently, for about 10 minutes.
Remove the pan from the heat. Ladle into Prepared sterilized hot print jars, leaving about 1/1 inch head space. Remove any air bubbles. Wipe jar rims and threads with a clean damp cloth. Apply hot lids and screw bands.
It you are simple stashing the relish in the fridge, refrigerate the jars of relish for up to a few weeks. If you are properly canning the pickle relish, process 8 ounce jars in a water bath canner for 10 minutes, and process pints for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check seals and remove the screw bands. Store in a cool, dry, dark place for up to 1 year.
This sweet pickle relish, made with cucumbers, sugar, onion, spices, cider vinegar is perfect for hamburgers and hot dogs, potato salad and any thing else. Makes 8 half pint jars of relish. No need to buy the relish from the store if you make this recipe.
Made August 2020
Reference: Heinz Pickling Booklet – in pdf format in archive
Spanish Bar Cake
Old Fashioned A&P Spanish Bar spice cake recipe – This came out very dry but was very good in taste.
Ingredients
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons dark cocoa powder
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1/2 cup Crisco shortening
1 cup dark brown sugar
1/2 cup molasses
2 eggs
1/4 cup evaporated milk
1/2 cup applesauce
1 cup raisins, soaked in warm water until plumped, then drained
Buttercream frosting
1 pound confectioners sugar
1/2 cup butter, softened
1/2 teaspoon vanilla
3 tablespoons evaporated milk, more if needed for consistency of frosting
Preheat oven to 350 degrees F and grease and flour a 9 x 13 inch pan
Soak raisins in hot water until plump and then drain.
Place flour, baking powder, salt, cocoa, spices and whisk together to combine. Sift dry ingredients three times and set aside.
Place shortening and sugar in a large mixing bowl and cream the shortening and sugar together. Add molasses and eggs and mix just enough to incorporate into the mixture, Add milk and applesauce. Add flour mixture to the wet mixture in three additions, stirring after each addition to combine. Fold in the plumped raisins.
Pour batter into prepared pan. Batter will be thick and will need to be spread evenly in the pan.
Bake at 350 degree fro 30 to 35 minutes or until done.
Remove cake from oven and let cool on a wire rack. Cut cake in half and stack with frosting in between and on top leaving sides with no frosting. Use the tines of a fork to make a design layer on the top just like the original A&P Spanish Bar Cake had.
Source: https://www.tasteofsourthern.com/Spanish-bar-cake
Made October 2019 – was very dry but tasted good. Did not sift dry ingredients and did not cream wet items separately. Will have to try again. Impression – needed more applesuce for more making it more moist.