Cherry Pizza

Cherry Pizza
Serves 8
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402 calories
56 g
8 g
19 g
3 g
6 g
143 g
262 g
13 g
0 g
12 g
Nutrition Facts
Serving Size
143g
Servings
8
Amount Per Serving
Calories 402
Calories from Fat 166
% Daily Value *
Total Fat 19g
29%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 8mg
3%
Sodium 262mg
11%
Total Carbohydrates 56g
19%
Dietary Fiber 1g
5%
Sugars 13g
Protein 3g
Vitamin A
5%
Vitamin C
4%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 sticks instant pie crust mix
  2. 3 tablespoons water or milk
  3. 1 can cherry pie filling
  4. ½ cup brown sugar (packed)
  5. ¾ teaspoon cinnamon
  6. ½ teaspoon nutmeg
  7. 2 tablespoons butter
Instructions
  1. Heat oven to 450°
  2. Prepare 1½ sticks pie crust mix using 3 tablespoons water or milk
  3. roll into 15 inch circle
  4. Place on baking sheet (it will overlap)
  5. Spread 1 can cherry pie filling in center of pastry to within 2 inches of edge
  6. Cover with Crumble Mixture (see below)
  7. Fold 2 inches of the rim of the pastry up over cherries.
  8. Bake 30-35 minutes or until crust is golden brown.
  9. ...Crumble Mixture...
  10. Mix ½ stick pie crust mix
  11. Crumble ½ cup brown sugar, ¾ teaspoon cinnamon and ½ teaspoon nutmeg
  12. Sprinkle on cherry filling
  13. coat with 3 tablespoons butter
  14. Serve warm with dabs of fluffy cream cheese which has been softened and whipped with a little cream
beta
calories
402
fat
19g
protein
3g
carbs
56g
more
Bernell's Kitchen http://bernellskitchen.com/

Black Bottom Pie

Black Bottom Pie
Serves 8
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313 calories
33 g
126 g
18 g
7 g
10 g
149 g
96 g
29 g
0 g
6 g
Nutrition Facts
Serving Size
149g
Servings
8
Amount Per Serving
Calories 313
Calories from Fat 156
% Daily Value *
Total Fat 18g
27%
Saturated Fat 10g
52%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 126mg
42%
Sodium 96mg
4%
Total Carbohydrates 33g
11%
Dietary Fiber 1g
5%
Sugars 29g
Protein 7g
Vitamin A
11%
Vitamin C
0%
Calcium
11%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1¼ cups crushed gingersnaps
  2. 6 tablespoons (¾ stick) butter or margarine, melted
  3. 1 envelope unflavored gelatin
  4. ¼ cup cold water
  5. 1 cup sugar
  6. 1 tablespoon cornstarch
  7. Dash of salt
  8. 2 cups milk
  9. 4 eggs, separated
  10. 2 squares unsweetened chocolate, melted
  11. 1 teaspoon vanilla
  12. 1 tablespoon rum flavoring
  13. ⅛ teaspoon cream of tartar
  14. 1 cup cream, whipped
Instructions
  1. Mix gingersnap crumbs with melted butter or margarine in a small saucepan; press evenly over bottom and side of a 10-inch pie plate.
  2. Bake in a slow oven (300°) 5 minutes; chill.
  3. Soften gelatin in water in a cup; set aside for step 4.
  4. Mix ½ cup of the sugar, cornstarch and salt in a medium-size, heavy saucepan; stir in milk. Cook, stirring constantly, over low heat until mixture thickens and boils 3 minutes. Beat egg yolks slightly in a small bowl; stir in a generous ½ cup of the hot cornstarch mixture, then stir back into the saucepan. Heat, stirring constantly, just 1 minute. Remove from heat; stir in softened gelatin until dissolved.
  5. Strain into a 4-cup measure, then spoon 1 cupful back into saucepan; blend in melted chocolate and vanilla. Pout into chilled crust; chill.
  6. Stir run flavoring into remaining custard; set measure in a pan of ice and water; chill, stirring often, at room temperature just until custard mounds slightly on a spoon.
  7. While custard chills, beat egg whites with cream of tartar until foamy-white and double in volume in a large bowl; beat in remaining ½ cup sugar, 1 tablespoon at a time, until meringue forms soft peaks. Set bowl in ice and water; fold in chilled custard until fluffy-thick; spoon over chocolate layer. Chill 2 hours, or until firm. Top with whipped cream. To decorate with chocolate, shave thin strips from square of semisweet chocolate with vegetable parer.
beta
calories
313
fat
18g
protein
7g
carbs
33g
more
Bernell's Kitchen http://bernellskitchen.com/

Mock Steak

Mock Steak
This was actually from a Lee & Perrins Worcestershire sauce ad. It may seem strange now-a-days to go to such lengths to make, basically, a meatloaf look like steak, but back in the 50s and 60s budgets were tight, and this is how you stretched the paycheck.
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1882 calories
153 g
262 g
133 g
26 g
67 g
1053 g
6840 g
41 g
4 g
57 g
Nutrition Facts
Serving Size
1053g
Amount Per Serving
Calories 1882
Calories from Fat 1180
% Daily Value *
Total Fat 133g
205%
Saturated Fat 67g
337%
Trans Fat 4g
Polyunsaturated Fat 15g
Monounsaturated Fat 42g
Cholesterol 262mg
87%
Sodium 6840mg
285%
Total Carbohydrates 153g
51%
Dietary Fiber 16g
64%
Sugars 41g
Protein 26g
Vitamin A
144%
Vitamin C
140%
Calcium
33%
Iron
59%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 pounds ground round
  2. ½ pond lean pork
  3. 1 envelope dry onion soup mix
  4. 4 tablespoons Worcestershire sauce
  5. 2 cups stuffing mix
  6. 1½ cups tomato juice
  7. 2 strips thick bacon
  8. ½ cup melted butter
  9. 3 tablespoons catsup
  10. 2 thin slices carrot
Instructions
  1. Mix together ground round, pork, soup mix, 2 tablespoons of the Worcestershire sauce, stuffing mix and tomato juice.
  2. Form into steak shape 1 inch thick
  3. Wrap the bacon at the outer edge to resemble fat
  4. Broil 10 minutes each side
  5. During broiling brush with mixture of butter, remaining Worcestershire sauce and catsup
  6. Use carrot slivers to make "bone"
beta
calories
1882
fat
133g
protein
26g
carbs
153g
more
Bernell's Kitchen http://bernellskitchen.com/

Stroganoff Casserole

Stroganoff Casserole
Serves 6
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
292 calories
24 g
70 g
8 g
30 g
3 g
189 g
345 g
4 g
0 g
3 g
Nutrition Facts
Serving Size
189g
Servings
6
Amount Per Serving
Calories 292
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 70mg
23%
Sodium 345mg
14%
Total Carbohydrates 24g
8%
Dietary Fiber 3g
12%
Sugars 4g
Protein 30g
Vitamin A
8%
Vitamin C
10%
Calcium
4%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound round steak
  2. 2 tablespoons flour
  3. 1 17-ounce can sweet peas, undrained
  4. ½ cup dairy sour cream
  5. ¾ teaspoon salt
  6. ½ package (4 ounces) thin noodles, cooked and drained
  7. 1 2½ ounce jar/can sliced mushrooms, drained
Instructions
  1. Trim and cut steak into long strips.
  2. Brown in a small amount of melted shortening in a heavy frying pan.
  3. Stir in flour; add liquid drained from peas.
  4. Cook over low heat, stirring frequently until thickened and smooth.
  5. Remove from heat; mix in peas and remaining ingredients.
  6. Spoon into greased 1¾-quart casserole dish.
  7. Cover and bake in preheated slow oven (325°) about 40 minutes.
beta
calories
292
fat
8g
protein
30g
carbs
24g
more
Bernell's Kitchen http://bernellskitchen.com/

Apple Cake

Apple Cake
This is from a mimeographed, handwritten recipe. I don't recognize the handwriting, but from the way it is written I suspect it may also be from my grandmother (Iobra Shelton)
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Prep Time
15 min
Cook Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr 15 min
6696 calories
910 g
409 g
318 g
85 g
34 g
1989 g
4011 g
566 g
2 g
268 g
Nutrition Facts
Serving Size
1989g
Amount Per Serving
Calories 6696
Calories from Fat 2778
% Daily Value *
Total Fat 318g
489%
Saturated Fat 34g
168%
Trans Fat 2g
Polyunsaturated Fat 57g
Monounsaturated Fat 211g
Cholesterol 409mg
136%
Sodium 4011mg
167%
Total Carbohydrates 910g
303%
Dietary Fiber 37g
149%
Sugars 566g
Protein 85g
Vitamin A
23%
Vitamin C
44%
Calcium
84%
Iron
73%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups flour
  2. 2 cups sugar
  3. ½ teaspoon salt
  4. 2 teaspoons baking soda
  5. 2 teaspoons cinnamon
  6. 1 teaspoon baking powder
  7. 1 cup oil
  8. 2 eggs (beaten)
  9. 1 cup nuts (the recipe doesn't specify what kind)
  10. 4 cups chopped apples
  11. 1 teaspoon vanilla
  12. (topping)
  13. ½ stick olea (margarine)
  14. ½ cup evaporated milk
  15. ½ cup sugar
Instructions
  1. Mix dry ingredients together.
  2. Add eggs, oil, apples, vanilla and nuts.
  3. Bake 1 hour and 15 minutes at 325°
  4. (topping)
  5. Mix and boil 2 minutes
  6. Pout over cake while all is hot.
beta
calories
6696
fat
318g
protein
85g
carbs
910g
more
Bernell's Kitchen http://bernellskitchen.com/

Yeast Biscuits

Yeast Bicuits
While this is in mom's recipe box, written out in her handwriting, she notes that it's her mother's (Iobra Shelton) recipe.
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
4233 calories
543 g
39 g
185 g
91 g
18 g
1598 g
10518 g
32 g
1 g
157 g
Nutrition Facts
Serving Size
1598g
Amount Per Serving
Calories 4233
Calories from Fat 1634
% Daily Value *
Total Fat 185g
285%
Saturated Fat 18g
91%
Trans Fat 1g
Polyunsaturated Fat 32g
Monounsaturated Fat 125g
Cholesterol 39mg
13%
Sodium 10518mg
438%
Total Carbohydrates 543g
181%
Dietary Fiber 20g
82%
Sugars 32g
Protein 91g
Vitamin A
6%
Vitamin C
12%
Calcium
303%
Iron
181%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup lukewarm water
  2. 1 package yeast
  3. 2 cups buttermilk
  4. 1 teaspoon baking soda
  5. ¾ cup cooking oil or oleo (oleo was what gramma wrote when she meant margarine)
  6. 5-6 cups self-rising flour
  7. 1 teaspoon sugar
Instructions
  1. Dissolve yeast in warm water.
  2. Add other ingredients
  3. Pour into greased bowl
  4. Cover tightly & refrigerate...use as needed.
Notes
  1. The recipe ends there. The standard method for baking biscuits is to cook 8-10 minutes in a preheated 400° oven, or until golden brown.
beta
calories
4233
fat
185g
protein
91g
carbs
543g
more
Bernell's Kitchen http://bernellskitchen.com/

Springtime Rhubarb Pie

Springtime Rhubarb Pie
Serves 8
Mom made this every so often, although not as fancy a topping as the recipe describes.
Print
354 calories
62 g
50 g
11 g
4 g
3 g
177 g
164 g
45 g
0 g
6 g
Nutrition Facts
Serving Size
177g
Servings
8
Amount Per Serving
Calories 354
Calories from Fat 95
% Daily Value *
Total Fat 11g
16%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 50mg
17%
Sodium 164mg
7%
Total Carbohydrates 62g
21%
Dietary Fiber 2g
8%
Sugars 45g
Protein 4g
Vitamin A
4%
Vitamin C
15%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 package piecrust mix
  2. 1 ½ pounds rhubarb
  3. 2 eggs
  4. 1 ¾ cups sugar
  5. 4 tablespoons flour
  6. ¼ teaspoon mace
  7. Dash of salt
  8. ¼ cup orange juice
  9. 1 tablespoon melted butter or margarine
Instructions
  1. Prepare piecrust mix, following label directions. Roll out half to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate; trim overhang to ½ inch.
  2. Wash rhubarb; trim ends; cut rhubarb into 1-inch pieces. (There should be about 4 cups)
  3. Beat eggs slightly in a large bowl; blend in sugar, flour, mace, salt and orange juice; stir in rhubarb to coat pieces well. Spoon into prepared pastry shell.
  4. Roll out remaining pastry to a rectangle, about 12x4; trim edges even with a pastry wheel or knife, then cut pastry lengthwise into 4 one-inch-wide strips. Holding the ends of each strip, one at a time, twist lightly into a spiral and lay over filling, spoke fashion, crossing in center of top. Trim overhang to ½ inch; turn under with bottom crust, flush with rim; flute edge. Set pie on a cookie sheet to catch any juices; brush pastry topping lightly with melted butter or margarine.
  5. Bake in hot oven (425°) 50 minutes, or until pastry is golden and juices bubble up. Cool completely on a wire rack, then cut between "spokes" into wedges so each serving will have a pastry strip running down middle.
beta
calories
354
fat
11g
protein
4g
carbs
62g
more
Bernell's Kitchen http://bernellskitchen.com/

Apple Muffins

Apple Muffins
Serves 12
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221 calories
48 g
21 g
3 g
4 g
2 g
235 g
161 g
25 g
0 g
1 g
Nutrition Facts
Serving Size
235g
Servings
12
Amount Per Serving
Calories 221
Calories from Fat 27
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 21mg
7%
Sodium 161mg
7%
Total Carbohydrates 48g
16%
Dietary Fiber 5g
21%
Sugars 25g
Protein 4g
Vitamin A
4%
Vitamin C
15%
Calcium
7%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups flour
  2. 3/4 tsp. salt
  3. 4 Tbs. sugar
  4. 2 tsp. baking powder
  5. 2 Tbs. butter
  6. 1 cup finely chopped apples
  7. 1 egg
  8. 1/2 cup milk
  9. 1/2 tsp. cinnamon
  10. 12 apple slices
Instructions
  1. Mix flour, salt, baking powder and half of the sugar.
  2. Cut in the butter with a fork.
  3. Add chopped apples, mix.
  4. Add the beaten egg with the milk. Drop by spoonfuls in muffin tin
  5. Place one slice of apple on each muffin, mix remaining sugar with the cinnamon, sprinkle this over top and bake in a hot oven, 400° for about 30 minute's.
beta
calories
221
fat
3g
protein
4g
carbs
48g
more
Bernell's Kitchen http://bernellskitchen.com/

Golden Beef Casserole

Golden Beef Casserole
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1911 calories
104 g
399 g
115 g
124 g
50 g
1230 g
5616 g
20 g
4 g
48 g
Nutrition Facts
Serving Size
1230g
Amount Per Serving
Calories 1911
Calories from Fat 1023
% Daily Value *
Total Fat 115g
177%
Saturated Fat 50g
248%
Trans Fat 4g
Polyunsaturated Fat 9g
Monounsaturated Fat 39g
Cholesterol 399mg
133%
Sodium 5616mg
234%
Total Carbohydrates 104g
35%
Dietary Fiber 10g
40%
Sugars 20g
Protein 124g
Vitamin A
31%
Vitamin C
66%
Calcium
97%
Iron
81%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound lean ground beef
  2. ¼ cup diced onion
  3. ¼ cup diced green pepper
  4. ¾ tsp. salt
  5. ⅛ tsp. pepper
  6. 1 10½-oz. can cream of mushroom soup, undiluted
  7. 1 cup shredded cheddar cheese
  8. 2 12-oz. cans whole kernel corn, drained
Instructions
  1. Brown beef, onion and green pepper in small amount of melted shortening in large, heavy, frying pan.
  2. Mix in remaining ingredients.
  3. Spoon into greased 1¾-quart casserole dish.
  4. Bake in preheated moderate oven (350°) about 40 minutes.
beta
calories
1911
fat
115g
protein
124g
carbs
104g
more
Bernell's Kitchen http://bernellskitchen.com/

Butter Nut Cake

Butter Nut Cake
Mom made this several times. She’d bought the butter-nut flavoring and told us not to touch it, because there was exactly enough in the bottle to make a specific number of cakes. The flavoring she used was Superior™ Vanilla, Butter and Nut flavoring. You can find it online. The flavoring is fairly strong and colorful and will act like yellow food coloring.
Print
11032 calories
1390 g
1917 g
570 g
104 g
275 g
2940 g
1953 g
1084 g
14 g
252 g
Nutrition Facts
Serving Size
2940g
Amount Per Serving
Calories 11032
Calories from Fat 5012
% Daily Value *
Total Fat 570g
877%
Saturated Fat 275g
1376%
Trans Fat 14g
Polyunsaturated Fat 44g
Monounsaturated Fat 208g
Cholesterol 1917mg
639%
Sodium 1953mg
81%
Total Carbohydrates 1390g
463%
Dietary Fiber 13g
53%
Sugars 1084g
Protein 104g
Vitamin A
292%
Vitamin C
8%
Calcium
119%
Iron
62%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 sticks butter
  2. 3 cups sugar
  3. 4 eggs
  4. ½ cup oil
  5. 3 cups all purpose flour
  6. ¼ tsp. salt
  7. ⅔ cup evaporated milk
  8. ⅓ cup water
  9. 2 Tbs. Superior™ Vanilla, Butter and Nut flavoring
  10. 1 lb. powder (confectioners) sugar
  11. 1 stick butter
  12. 8 oz. cream cheese
  13. 2 Tbs. Superior™ Vanilla, Butter and Nut flavoring
  14. 1 ½ pecans (optional)
Instructions
  1. Cream butter. Add sugar. Slowly add eggs one at a time, beating well after each add. oil mix well. Add flour and salt. Add milk and water. Alternately fold in flavoring. Start in cold oven at 350° for 35 minutes or until done.
  2. Frosting. Cream together butter and cream cheese. Add powdered sugar and flavoring and mix completely. Add nuts if desired.
beta
calories
11032
fat
570g
protein
104g
carbs
1390g
more
Bernell's Kitchen http://bernellskitchen.com/