Melanieâ€™s Homemade Meals
Recipes by Melanie Richwine
Melanieâ€™s Homemade Meals
Recipes by Melanie Richwine
Copyright ÂŠ 2013 Melanie Richwine
All rights reserved. No part of this book may be reproduced in any form, except for the inclusion of brief quotations in review, without permission in writing from the author/publisher.
Table of Contents Breads: Banana Chocolate Cherry Bread......................................8 Crescent Rolls...................................14 Hildred’s Six-Week Muffins.............18 Pineapple Zucchini Bread................24
Raisin Zucchini Bread......................27
School Yeast Rolls............................29
Melanie’s Chili.............................20 Oven Barbecued Chicken.............22 Scalloped Chicken.......................28 Sweet Potato Supreme.................31 Turnip Casserole..........................32 Vera Rutledge’s Baked Spaghetti...........................33
Desserts: Apple Joys...........................................7
Melanie’s Fruit Slush......................21
Pumpkin Cheesecake Bars.............25
Strawberry Pie Filling....................30
Fruitcake Cookies..............................16 Fudge Batter Pudding.......................17 Lime Cheesecake...............................19
All recipes in this book come from Melanie Richwineâ€™s collection of traded, adapted, and created recipes from the 1960s to present day.
Icons to Know:
Apple Joys Serves: 12
Make rich biscuit dough by combining flour, baking powder, shortening, and salt. Add enough milk to make soft dough. Divide dough into balls. Roll each ball into 2 large ovals. Add 2 cups apples in center of flat oval. Sprinkle sugar and cinnamon over apples. Pull sides in and fold ends over until apples are encased in dough. Move to large casserole dish, then slit tops.
350Â° Prep Time: 30 minutes Cook Time: 50 minutes Total Time: 80 minutes
Make syrup by combining sugar, boiling water, and butter. (It is recommended to double the syrup.) Pour syrup around edges of baking dish. Bake 50 minutes at 350 degrees. After baking, sprinkle tops with sugar and cinnamon.
Ingredients: 3 cups flour 3 tsp baking powder 5 tbsp shortening 1 tsp salt 2 cups sugar 2 cups boiling water Â˝ cups butter milk 4 cups apples, diced (Melanie prefers Jonathon apples) 2 tsp cinnamon 2 tsp sugar
Serve with ice cream, or milk.
Banana Chocolate Cherry Bread Yield: 3 loaves
Cream together sugar and butter. Add eggs and banana. Mix well. In separate bowl, combine flour and baking soda. Fold into creamed mixture. Fold in cherries, nuts, and chocolate chips.
350° Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Grease 3 small loaf pans and pour batter evenly into each. Bake at 350 degrees for 30 minutes.
Ingredients: 1 cup sugar ½ cup butter 2 eggs 3 ripe bananas, mashed 2 cups flour 1 tsp baking soda ½ cup chopped nuts ¼ cup red maraschino cherries ¼ cup green maraschino cherries 1 bag (16-ounces) chocolate chips
Butterscotch Drop Cookies Yield: 2 dozen
Heat sugar and butter until it melts. Add egg, milk, vanilla, salt, flour, and baking powder. Mix thoroughly. Drop from teaspoon onto greased cookie sheets.
375° Prep Time: 10 minutes Cook Time: 8-12 minutes Total Time: 20 minutes
Bake at 375 degrees until lightly browned. This is usually between 8-12 minutes.
Ingredients: 1 cup light brown sugar ½ cup butter or shortening 1 egg 1 tsp milk 1 tsp vanilla ½ tsp salt 1 ½ cups flour 1 tsp baking powder
Cheesecake Bars Yield: 40 bars
Preheat oven to 350 degrees. In medium bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in oats.
350° Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes
Reserving 1 ½ cups oat mixture, press remaining into 15 x 10-inch jellyroll pan; bake 10 minutes. Meanwhile, in large mixer bowl, beat cheese and granulated sugar until fluffy. Add eggs; beat well. Add milk and vanilla, then lemon juice; beat well. Pour over backed crust; sprinkle with reserved oat mixture. Bake 25 to 30 minutes or until lightly browned. Cool. Store in refrigerator.
Ingredients: 2 cups unsifted flour 1 ½ cups firmly packed light brown sugar 1 cup cold butter 1 ½ cups quick-cooking oats ½ cup granulated sugar 2 (8-ounce) packages cream cheese, softened 3 eggs ¼ cup milk 1 tsp vanilla ¼ cup lemon juice
Chicken Casserole Serves: 10
Mix together diced chicken, soup, mayonnaise, celery, rice, onion, lemon juice, and eggs; place in casserole dish. Put corn flakes and almonds on top.
350° Prep Time: 30 minutes Cook Time:30 minutes Total Time: 60 minutes
Bake at 350 degrees until bubbly (about 30 minutes).
Ingredients: 1 cup diced chicken 1 small can of cream of mushroom soup ¾ cup mayonnaise 1 cup diced celery 1 cup cooked rice 1 tsp grated onion 1 tbsp lemon juice 3 hard cooked eggs ½ cup crushed corn flakes ½ cup slivered almonds
(Original Methodist Version) Yield: 10 dozen
Beat together sugar, lard, and eggs. Stir baking soda into buttermilk and add to sugar mixture, mixing well.
Prep Time: 40 minutes Cook Time: 40 minutes Total Time: 80 minutes
Stir salt, nutmeg, and baking powder into 1 quart flour, stir well into sugar mixture. Fold in additional flour until mixture is just firm enough to roll. Do not add too much flour. Roll dough to ¼ to ½ inch thick. Cut into doughnuts. Heat lard to 350 degrees. Add doughnuts, a few at a time. As soon as the doughnuts come to the top, turn and fry until a golden color. Remove to absorbent paper and cool. Mix together equal amounts of granulated and powdered sugar in a paper bag. Add doughnuts, a few at a time and shake to coat.
Ingredients: 1 qt sugar ¾ cup lard 4 eggs, well beaten 3 tsp baking soda 1 qt buttermilk 2 tsp salt 2 tsp nutmeg 2 heaping tsp baking powder 1 qt sifted flour plus additional flour to make a soft dough Lard for frying Mixture of granulated and powdered sugar for topping
Church Doughnuts (Adapted)
Yield: 2 ½ dozen
Beat together sugar, shortening, and egg. Stir baking soda into buttermilk; add to sugar mixture and mix well. Stir salt, nutmeg, and baking powder into 1 cup flour, stir mixture into sugar mixture.
Prep Time: 40 minutes Cook Time:25 minutes Total Time:65 minutes
Fold in enough additional flour to make a soft dough. Do not add too much flour. Roll dough to a thickness of ¼ to ½ inch. Cut into doughnut shapes. Heat oil to 350 degrees. Add doughnuts, a few at a time. As soon as they come to the top, turn and cook until a golden color. Remove to paper towels to drain. Place granulated and powdered sugar mixture into a paper bag. When doughnuts are cool, place in paper bag and shake to coat doughnuts in sugar mixture.
Ingredients: 1 cup sugar 2 ½ cups shortening 1 egg, beaten ½ tsp baking soda 1 cup buttermilk ½ tsp salt ½ tsp nutmeg ½ heaping tsp baking powder 4 ½ to 5 cups flour, divided oil for frying mixture of ½ cup each granulated and powdered sugar
Crescent Rolls Yield: 16 Rolls
Cut all ingredients together. Form into desired shape and place on greased cookie sheet.
350째 Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes
Bake for 15-20 minutes at 350 degrees.
Ingredients: 2 cups flour 1 stick butter, room temp 1 package cream cheese, room temp
Cutting ingredients is done with the use of a pastry knife. This creates a flaky texture which is not produced with a normal mixing method.
Fruit Pizza Serves: 10
Make crust by flattening sugar cookie roll on cookie sheet and baking for 12-15 minutes, until done. Make topping by mixing cream cheese with 4 tablespoons of juice from mandarin oranges (canned) plus 1 cup of sugar and vanilla. Mix together and spread over crust.
350Â° Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes
Cover this with an array of different fresh fruit. Next, make glaze to cover fruit by placing 1 cup sugar, water, and cornstarch in a sauce pan. Cook until thick and clear. Remove from heat and add Jello mix. Stir until smooth and cool.
Pour over fruit and chill.
Pillsbury sugar cookie roll 3 large packages of cream cheese 1 can mandarin oranges 2 cups sugar 1 tsp vanilla 1 Â˝ cups water (use juice from canned fruit as part of this liquid) 2 heaping tbsp cornstarch your choice of variety of fruit toppings (bananas, raspberries, strawberries, kiwi, etc) 1 small package of Jello (flavor of choice)
Fruitcake Cookies Yield: 2 dozen
Dredge fruit with flour after cutting. In a large bowl, cream butter and brown sugar. Sift flour and cinnamon together in a small bowl.
300° Prep Time: 40 minutes Cook Time: 30 minutes Total Time: 70 minutes
Add eggs and flour mixture to the large bowl, alternating with milk. Stir in fruit and nuts. Drop by teaspoon onto greased cookie sheet. Bake at 300 degrees for 20-30 minutes.
Ingredients: 1 cup brown sugar 3 eggs 3 cups flour 1 tsp cinnamon ½ cup milk 1 cup butter ¾ pound white raisins 2 cups cherries 7 cups pecans 1 tsp soda 2 cups dates 6 slices candied pineapple
Dredging is to coat food by sprinkling a powder over it, such as flour or sugar.
Fudge Batter Pudding Serves: 12
Make syrup by placing butter, ½ cup sugar, 2 tablespoons cocoa, and boiling water in a baking dish. Make batter in a bowl by combining 1 cup sugar, vanilla, flour, 2 tablespoons cocoa, salt, milk, and chopped nuts.
350° Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes
Mix well and add mixture to baking dish in drops. Bake 40 minutes at 350 degrees.
Ingredients: 2 tbsp butter ½ cup sugar 2 tbsp cocoa 1 ½ cups boiling water 1 cup sugar 1 tsp vanilla 1 cup flour 2 tbsp cocoa 1 tsp salt ½ cup milk ½ cup chopped nuts (if desired)
Hildred’s SixWeek Muffins Yield: 4 dozen
Mix butter, sugar, honey, eggs, buttermilk and cereal. Add flour, baking soda, and salt. Mix until moist. Fill greased muffin tins ¾ full.
350° Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 50 minutes
Bake at 350 degrees for 20 minutes. Store unused batter in air-tight container.
Ingredients: 1 cup butter 1 ½ cups sugar 1 cup honey 4 eggs 1 qt. buttermilk 1 15-ounce package Raisin Bran cereal 5 cups flour 5 tsp baking soda 2 tsp salt
Lime Cheesecake Serves: 12
Crush graham crackers in blender and stir in sugar. Pour melted butter in mixture and blend well. Press crust in large oblong baking dish and bake for 10 minutes at 350 degrees. Let this cool.
350Â° Prep Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes
Prepare lime Jello according to package directions, but omit hot water and substitute one can of crushed pineapple with the juice. Stir together well. In blender combine cheese and condensed milk. Add cream cheese mixture to Jello mixture and mix well. Pour into crust and refrigerate overnight.
Ingredients: 1 large package cream cheese 1 can condensed milk 1 large package lime Jello 1 can crushed pineapple 22 graham crackers 2 tbsp sugar Âź cup butter, melted
Melanie’s Chili Serves: 10
Fry ground beef and onion and drain. Combine all ingredients into stock pot and bring to a boil.
Prep Time: 25 minutes Cook Time: 10 minutes Total Time: 35 minutes
Add your choice of pasta (less is best because pasta will absorb liquid.)
Ingredients: ½ pound ground beef 1 small onion, diced 1 qt. tomatoes (or juice) 1 can chili beans (undrained) 1 or 2 tsp chili powder 1 tbsp sugar (to cut acidity) your choice of pasta (cooked)
Serve with Saltine Crackers.
Melanieâ€™s Frozen Fruit Slush Serves: 4
Slice bananas and place in orange juice. Add pineapple and cherries. Stir and freeze.
Prep Time: 10 minutes Freeze Time: 4 hours Total Time: 4 hours, 10 min
To serve let thaw slightly.
Ingredients: 4 sliced bananas 1 cup orange juice 2 cans crushed pineapple 1 small jar maraschino cherries plus juice
Oven Barbecued Chicken Serves: 6
Place chicken, skin side down, in a shallow singlelayer buttered baking pan; top with onion slices. Mix remaining ingredients in small saucepan; heat to boiling; pour over chicken (reserve some sauce for basting.)
400° Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 75 minutes
Bake for 30 minutes at 400 degrees. Turn chicken, skin side up; baste with sauce in pan. Continue baking, basting once or twice and bake 30 minutes longer or until tender and richly glazed.
Ingredients: 2 broiler-fryers (about 2 pounds each), quartered 1 large onion, cut into thick slices ¾ cup ketchup ½ cup vinegar 4 tbsp (½ stick) butter 1 clove garlic, minced 1 tsp rosemary, crushed 1 tsp salt ¼ tsp dry mustard
Persimmon Pudding Serves: 10
Combine all ingredients and place in baking dish. Bake 1 ½ hours at 325 degrees. Stir as you bake. Let sit in oven after heat is turned off.
325° Prep Time: 5 minutes Cook Time: 90 minutes Total Time: 95 minutes
Ingredients: 2 cups persimmon pulp 1 cup flour 2 cups sugar 2 eggs ¼ cup butter ½ tsp nutmeg 1 tsp cinnamon 2 cups milk tiny pinch of salt
Pineapple Zucchini Bread Yield: 2 loaves
Cream together eggs, sugar, and oil. Add baking powder, baking soda, salt, cinnamon, flour, and nutmeg.
350° Prep Time: 15 minutes Cook Time: 55 minutes Total Time: 70 minutes
Fold in zucchini, pineapple, pecans, coconut, raisins, and vanilla. Pour into 2 greased loaf pans and bake at 350 degrees for 50-55 minutes.
Ingredients: 2 cups grated zucchini 3 eggs 2 cups sugar 1 cup oil 1 cup crushed pineapple (drained) 3 cups flour ½ tsp baking powder 2 tsp baking soda 1 tsp salt 1 ½ tsp cinnamon ¾ tsp nutmeg 1 cup pecans 1 cup coconut 1 cup raisins 2 tsp vanilla
Pumpkin Cheesecake Bars Serves: 12
Preheat over to 350 degrees. Mix cake mix, 1 egg, butter, and 2 teaspoons pumpkin spice until crumbly.
350Â° Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes
Press into bottom of 10x15-inch jelly roll pan. Beat cream cheese until fluffy. Gradually beat in condensed milk and remaining eggs, pumpkin spice, salt and canned pumpkin. Mix well. Pour over crust and sprinkle with nuts. Bake for 30-35 minutes. Cool. Chill and store in refrigerator.
Ingredients: 1 package (16-oz) pound cake mix 3 eggs 2 tbsp butter 4 tsp pumpkin spice 1 package (8-oz) cream cheese 1 can (14-oz) condensed milk 1 can (16-oz) pumpkin Â˝ tsp salt 1 cup chopped nuts
Raisin Pudding Serves: 10
Make syrup by combining butter, boiling water, and 1 cup of brown sugar in pan. Mix batter combining remaining brown sugar, milk, flour, baking powder, salt and raisins. Place batter in a baking dish and cover with syrup.
350° Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes
Bake 40 minutes at 350 degrees.
Ingredients: ¾ tbsp butter 2 c boiling water 1 ½ cups brown sugar ½ cup milk 1 ¼ cups flour 2 tsp baking powder ½ cup raisins salt to taste
Raisin Zucchini Bread Yield: 2 loaves
Cream together eggs, sugar, oil, and vanilla. In separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
350° Prep Time: 25 minutes Cook Time: 55 minutes Total Time: 80 minutes
Add to creamed mixture. Fold in zucchini, pecans, coconut, and raisins. Pour into 2 greased loaf pans and bake at 350 degrees for 50-55 minutes.
Ingredients: 3 cups grated zucchini 3 eggs 1 ½ cups sugar 1 c oil 3 ½ cups flour 1 cup pecans 1 cup coconut 1 cup raisins 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 2 tsp vanilla
Scalloped Chicken Serves: 5
Place chicken in a large rectangle casserole dish. Sauté onion and celery in butter and spread on top of chicken.
350° Prep Time: 25 minutes Cook Time: 30 minutes Total Time: 55 minutes
In a large saucepan boil 2 cups water and place bouillon cubes in water. As soon as bouillon cubes are dissolved, add noodles. Let noodles sit for a few minutes after they have cooked to absorb most of the liquid. Add noodles to casserole. Combine mushroom soup and 2 tablespoons water and pour over chicken mixture. Top with shredded cheese. Bake for 25-30 minutes at 350 degrees or until warm.
Ingredients: 4 or 5 chicken breasts, broiled 1 small onion, diced ½ cup celery, diced 2 cups wide egg noodles 1 small can cream of mushroom soup 2 tbsp water 2 cups shredded Colby or sharp cheddar 2 tbsp butter 4 bouillon cubes 2 cups water
School Yeast Rolls Yield: 28 Rolls
Blend dry ingredients. Add melted butter and water. Mix on medium speed until dough clings to side of bowl.
375° Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes
Place in greased bowl and let rise in a warm place until dough is doubled in size. Pinch down and pinch into rolls. Place on greased pan and let rise again. Bake at 375 degrees for 30-40 minutes.
Ingredients: ½ cup sugar 4 tbsp dry milk 1 tbsp salt 5 cups bread flour 1 ¾ cups warm water 1 egg, beaten ½ pound and 1 ½ tbsp melted butter 2 packages yeast
Rising Hint: Turn on oven to 200 degrees, when hot, turn it off and let the dough rise in the oven.
Strawberry Pie Filling Fills one pie
Mix together strawberries, egg, sugar, and lemon juice. Fold in cream last. Freeze 4-6 hours.
Prep Time: 10 minutes Freeze Time: 6 hours Total Time: 6 hours, 10 min
May be put into a pre-baked crust or graham cracker crust.
Ingredients: 1 cup frozen strawberries, defrosted 1 unbeaten egg white Â˝ cup sugar 2 tsp lemon juice Â˝ cup whipping cream
Raspberries or peaches may be substituted.
Sweet Potato Supreme Serves: 12
Mix together sweet potatoes, sugar, eggs, milk, and one stick of butter. Put in baking dish and bake 20 minutes at 350 degrees.
350° Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes
Make topping by combining remaining ingredients in a bowl. Sprinkle topping on top of sweet potato mixture and bake for 20 minutes at 350 degrees.
Ingredients: 1 40-oz can sweet potatoes (drained and mashed) 1 ½ cups sugar 2 eggs, beaten 1 cup milk 3 sticks butter 1 cup cornflakes, crushed 1 cup coconut flakes ½ cup brown sugar ½ cup chopped pecans
Turnip Casserole Serves: 10
Cook vegetables in microwave. Drain and set aside. Make white sauce in sauce pan by melting butter and then adding flour. Stir until crumbly.
350Â° Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes
Add milk and cheese. Stir over medium-low heat until thick. Gently blend sauce and vegetables. Prepare crumb topping by tearing bread and placing on cookie sheet. Melt 3 tablespoons butter and drizzle over bread. Sprinkle bread crumbs on top of casserole. Bake at 350 degrees for 10 minutes or until bread crumbs are browned.
Ingredients: 1 large turnip, diced 5 carrots, diced 3 tbsp flour 5 tbsp butter 2 cups milk Âź pound cheese, cubed (Velveeta works well) 4 slices of bread
Vera Rutledge’s Baked Spaghetti Serves: 12
In large skillet, Sauté onion and green peppers in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef. Simmer uncovered for 10 minutes.
350° Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 65 minutes
Place half of spaghetti in greased 13x9x2 inch baking dish. Top with half of vegetable mixture. Sprinkle 1 cup shredded cheese. Repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 30-35 minutes.
Ingredients: 1 cup chopped onion 1 cup chopped green peppers 1 tbsp butter 1 can (28 oz) tomatoes/liquid, cut up 1 can (4 oz) mushrooms, drained 1 can (2 ¼ oz) sliced onions, drained 2 tsp dried oregano 1 pound ground beef, browned and drained 12 oz spaghetti, cooked and drained 2 cups shredded cheddar cheese 1 can (10 ¼ oz) cream of mushroom soup, undiluted ¼ cup water ¼ cup grated Parmesan cheese
Vera recommends a large tossed salad and garlic toast with this casserole.
This book uses the typefaces Georgia (Matthew Carter) and Corbel (Jeremy Tankard). It is designed at Ball State University MUNCIE, INDIANA by Beth Schuck. All rights reserved April 2013
Melanie’s Homemade Meals
Recipes by Melanie Richwine
A recipe book with decades of fantastic food. This book contains recipes for breads, dinners, and desserts which were kept on old handwritten note cards in Melanie Richwine’s kitchen. The discolored and difficult to read recipes are now given new life in this book so Melanie’s recipes can be shared.