Here are some of the best from our old tin box files. Our favorites are: Dad’s bacon muffins (wonderful with lots of hot butter), delicious hot ham and pineapple french toast sandwich, cold squash soup, and an old-fashioned favorite, easy cherry pudding. Enjoy!


Dad’s bacon muffins


6 to 8 slices bacon


1 tablespoon bacon drippings


1 egg, beaten


1 teaspoon sugar


1 cup milk


1 cup flour


1/4 teaspoon baking powder


1 cup white corn meal


1 tablespoon minced onion


Fry bacon until crisp and set aside. Reserve one tablespoon bacon drippings. Crumble cooled bacon and set aside. Mix sugar and milk into beaten egg. Sift flour with salt and baking powder, then mix in corn meal. Stir egg mixture into flour mixture just until moistened. Stir in bacon drippings, onion, and crumbled crisp bacon pieces. Fill greased muffin pan 2/3 full. Bake in a 400-degee oven for 20 to 25 minutes. Makes 1 dozen.


Ham and pineapple french toast sandwich


4 tablespoons butter


8 slices bread


4 slices pineapple


3 slices ham


2 eggs, beaten slightly


1/2 cup milk or more


1 teaspoon cinnamon


1 tablespoon sugar or to taste


Spread butter on inside pieces of bread. Put sliced pineapple and ham in between 2 slices of bread. Dip both sides of sandwich in French toast mixture of eggs, milk, then add cinnamon and sugar to taste. Sauté or pan-fry in butter in heated skillet, turning until lightly browned on both sides. Delicious and easy. Makes 4 sandwiches. Can cut recipe in half for two.


Cold squash soup


1 pound yellow or green squash


1 onion


1 1/2 cup chicken broth


1/2 cup sour cream


Salt and white pepper to taste


Dill weed or fresh dill


Slice squash and chop onion. Cook in 1 cup broth until soft, then puree in blender, electric mixer or with fork and place in bowl. Stir in rest of chicken broth, sour cream, salt and pepper. Let cool and chill for at least 4 hours. Garnish with dill.


Serves 4. Easy to double.


Easy cherry pudding


1/2 cup butter or margarine


1 cup sugar


1 cup flour


2 teaspoons baking powder


3/4 cup milk


1 (16-ounce) can red sour pitted cherries


1/2 cup sugar


In a 9-inch square pan, melt butter or margarine. In bowl, combine sugar, flour, baking powder and milk. Mix until well blended. Pour over melted butter. Do not stir. Pour undrained cherries over batter. Do not stir. Sprinkle 1/2 cup sugar over cherries. Do not stir. Bake at 325 degrees for 45 to 60 minutes. Makes 8 servings. Serve warm with whipped cream.