Here's What's Cooking
Aug 13, 2020 | 1752 views | 0 0 comments | 35 35 recommendations | email to a friend | print
Rediscover Retro favorites with 100 divine recipes. This week’s Here’s What’s Cooking column features recipes from “The Vintage Church Cookbook” by Parrish Ritchie.
Ms. Ritchie says that several members of her family have copies of an old church cookbook printed many years ago. The book contains recipes from her mother, grandmother, great-grandmother, and many friends. In this new cookbook recipes are updated to make preparation easier, but the same great taste remains. Helpful hints for cooking good meals are found throughout the book.
“The Vintage Church Cookbook” can be ordered from, or is available at most bookstores.
Following are a sample of the tasty recipes compiled in this book:
The first recipe was the author’s grandma’s favorite salad recipe. It yields 10 servings.
10 lettuce leaves
1 (20-oz.) can pineapple rings, drained
5 tbsp. mayonnaise
1/4 cup shredded Cheddar cheese
1/4 cup chopped walnuts
Arrange the lettuce on a platter. Place a drained pineapple ring on each leaf. Place 1/2 tablespoon of mayonnaise in the middle of each ring. Sprinkle the cheese and walnuts evenly over each dollop of mayonnaise.
Note: You can substitute cottage cheese for the mayonnaise, or you can garnish with a maraschino cherry or sprinkle with some pecans.
Deviled eggs haven’t really gone out of style, but in the 1940’s and 1950’s they were all the rage. They were served as appetizers for card nights, holiday parties, or any get-together.Back then they were a little fancier than the standard picnic fare of today.
“Several varieties are featured in different church cookbooks, and I decided to go with this pimento cheese version, the author writes. “Let’s bring back the fancy deviled egg appetizer.”
12 large eggs
1/4 cup mayonnaise
3/4 cup shredded Cheddar cheese
1-1/2 tbsp. pimentos, plus more for garnish if desired
2 tsp. yellow mustard
1 tsp. Worcestershire sauce
Place the eggs in a large saucepan. Add water to cover and bring to a rolling boil; cook for 1 minute. Cover  the pan with a lid; remove from heat and let stand for 10 minutes. Drain, cool slightly, and peel.
Cut the eggs in half lengthwise; remove the yolks and set aside in a bowl. Add the mayonnaise to the yolks and set aside in a bowl. Add the mayonnaise to the yolks and mash, using a fork. Stir in the cheese, pimento, mustard, and Worcestershire.
Spoon into the egg whites. Garnish with sore pimento if desired. Serve and enjoy.
1 cup sugar
6 tablespoons flour
2 cups shredded sharp Cheddar cheese
1 (20-oz.) can pineapple chunks, drained (reserve the juice)
1 (20-oz.) can crushed pineapple, drained
8 tbsp. (1 stick) butter, melted
1 cup buttery cracker crumbs
Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking dish.
Stir together the sugar and flour in a large bowl. Mix in the cheese. Add the two cans of drained pineapple and stir until  combined. Spread the cracker mixture on top of the pineapple mixture. Bake for 25 to 30 minutes until golden brown. Cool slightly and serve.
The author describes this recipe as “a good old-fashioned, feel good” recipe. She says her grandma actually puts all the ingredients in her old white baking dish with the blue flowers on it, then pops it in the microwave.
“I like to cook it on the stovetop and let everything get fried and crispy, she added. “Either way you make it, this is a quick and inexpensive side dish that even picky eaters will like.”
4 tbsp., (1/2 stick) butter
1 medium yellow onion, thinly sliced
3 potatoes, thinly sliced
1 head of cabbage, cored and chopped
Salt and black pepper to taste
In a large skillet, melt the butter over medium high heat. Add the onions and let them cook for 5 to 8 minutes until translucent. Add the potatoes and cook for 15 to 20 minutes, until potatoes and onions are browned.
Remove the potatoes and onion from the pan and add the chopped cabbage. Salt and pepper the cabbage and add 1/4 cup of water to the pan and cover. Let the cabbage steam until tender, about 20 minutes, adding more water as needed. When the cabbage is tender, take off the lid and let any excess water evaporate. Return the potatoes and onions to the pan and gently mix. Serve.
Yield: 8 slices
9-inch premade piecrust, unbaked
3 tomatoes, sliced
Black pepper
8 fresh basil leaves, chopped
1/4 cup chopped green onion
1/4 cup mayonnaise
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozarella cheese
Chopped parsley for garnish
Preheat oven to 425 degrees F.
Press the piecrust into a 9-inch pie pan; prick the bottom and sides with a fork. Bake the crust until slightly browned, 10 to 12 minutes.
Cook completely. Reduce the oven temperature to 350 degrees F. Place the tomatoes in a single layer in a colander; sprinkle with salt. Let sit for about 10 minutes to drain.
Arrange a layer of tomatoes in the piecrust. Sprinkle with pepper, some of the basil, and some of the green onions. Continue layering until you get almost to the top of the piecrust.
Mix the mayonnaise with the Cheddar and mozzeralla cheese and top the pie with the mixture. Bake until cheese is melted and bubbly, about 30 minutes
Cool, slice, and serve. Garnish with parsley.
2 boxes Jiffy corn muffin mix
2 tbsp. margarine or butter, melted
1/4 cup green onions, sliced
4 eggs
2 cups frozen broccoli, thawed and chopped
1 cup cottage cheese
1/4 cup milk
Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish.
In a large bowl, mix all of the ingredients until combined. Pour into the prepared baking dish. Bake for 40 to 45 minutes.
Cool and serve.
1 chicken bouillon cube
2 slices bacon or a chunk of leftover ham
1 tsp. garlic salt
1/2 tsp. onion powder
1/2 tsp. sugar
1/2 tsp. black pepper
16 oz. bag frozen lima beans (Baby or Fordhook variety)
Bring 1 cup of water and the bouillon cube to a boil in a medium pot. Add the remaining ingredients. Stir and bring the pot back up to a boil. Cover and reduce the heat to a low simmer.
Cook for 25 to 30 minutes. Make sure the liquid doesn’t get too low; add a little more water if needed. Check for tenderness. If the beans still aren’t soft, let them cook longer, checking every 5 minutes. Remove bacon before serving.
The author says Dump-Cakes used to be all the rage. Housewives everywhere were thrilled with this delicious cobbler-style cake that could be made with just a few ingredients. Then the dump cake fell off the map.
But dump cakes came roaring back a few years ago.
“My mom used to make a peach dump cake all the time when I was little, and it was so delicious. It is a potluck favorite because it makes a lot and comes together quickly” she says.”
2 (16 oz.) cans peaches in heavy syrup
18 oz. pkg. yellow cake mix
8 tablespoons (1 stick) butter
1/2 tsp. cinnamon
Preheat the oven to 375 degrees F. Empty the peaches into a 9 x 13-inch baking dish. Cover the peaches with the dry cake mix and press down evenly.
Cut the butter into thin slices and place all over the top of the cake mix. Sprinkle the cinnamon on top.
Bake for 45 minutes. Serve with vanilla ice cream.
Note: You can switch the peaches with apple pie filling.
1 cup sugar
1/4 cup flour
3 tbsp. unsweetened cocoa powder
8 tablespoons (1 stick) butter, melted and cooled
2 eggs
1 tsp. vanilla extract
9-inch premade piecrust, unbaked
Preheat the oven to 325 degrees F. Beat together the sugar, flour, cocoa powder, butter, eggs, and vanilla in a medium bowl. Pour into the unbaked piecrust. Bake for 25 to 30 minutes or until set. Allow to cool completely before serving.
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