Eat-Mor Cranberry Apple Pie 1948

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Dexo Pumpkin Cake 1948

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Ingredients:
3 cups sugar
1 cup shortening
3 large eggs
2 cups mashed cooked pumpkin
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup chopped pecans
Preparation
Beat sugar and shortening at medium speed with an electric mixer until creamy. Add eggs and pumpkin, beating until blended. Combine flour and next 8 ingredients; gradually add to pumpkin mixture, beating until blended. Stir in pecans. Pour into a greased and floured 10-inch tube pan.
Bake at 350° for 10 minutes. Reduce temperature to 300°; bake 1 hour and 20 minutes

Oyster-cornbread stuffing

Oyster/cornbread stuffing:

INGREDIENTS:

2 (8 ounce) packages corn bread mix
3 tablespoons butter
1/2 cup chopped onions
1/2 cup diced celery
2 (8 ounce) cans oysters, liquid reserved
2 eggs
1/2 teaspoon ground black pepper
1 tablespoon poultry seasoning
1 1/2 teaspoons dried sage
1 (14.5 ounce) can chicken broth


DIRECTIONS
Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
Over medium-low heat melt butter in a large saucepan. Mix in the onions and parsley. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish.
Bake uncovered in the preheated oven 45 minutes.
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Grandma's Cornbread stuffing

CORNBREAD STUFFING:

INGREDIENTS:
1 (16 ounce) package dry corn bread mix
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste



DIRECTIONS:
Prepare the dry corn bread mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Scalloped Tomatoes

OLD TIME SCALLOPED TOMATOES

1 Tblsp. oil
1/2 cup chopped onion
One 14-15 oz. can whole peeled tomatoes, drained
One 14-15 oz. can crushed tomatoes
2 Tblsp. butter
1/4 cup brown sugar
Dash of salt and a few grinds of black pepper
2 cups soft bread crumbs
Preheat oven to 350 degrees F
In small skillet, heat oil and saute onions on low heat until soft. Sprinkle lightly with salt and pepper.
In 8×8″ baking pan place tomatoes. Roughly cut up the whole tomatoes. Add the sauteed onions.
In the same skillet used for the onions, melt the butter, stir in brown sugar until dissolved. Add to tomato mixture and stir to blend.
Sprinkle crumbs on top of tomato mixture and bake @ 350 degrees F for approximately 20 minutes until tomatoes are heated through and topping is browned.
Yield: 6 servings