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The Old Recipe Box

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The Old Recipe Box

Reviving cherished traditions, The Old Recipe Box houses a collection of timeless recipes, celebrating the essence of classic home cooking.

Welcome to The Old Recipe Box! We're your go-to for a treasure trove of recipes and cooking tips that celebrate the essence of traditional home cooking. Join us on a flavorful journey through the culinary wonders of the past and present. "Disclaimer: While we curate and share a collection of beloved recipes, we do not claim ownership of all the content presented. The recipes featured on this platf

orm are often shared through generations, and we aim to honor their heritage and origins. We strive to credit sources wherever possible. If you recognize a recipe that requires proper attribution or have concerns regarding its use, please contact us. Our intent is to celebrate and preserve culinary traditions rather than claim ownership."

10/01/2025

Quick, savory, and full of flavor, this Spinach Mushroom & Bacon Skillet makes the perfect side or light meal in just minutes!

🧑‍🍳Spinach Mushroom and Bacon Skillet

2 slices thick-cut bacon, chopped
2 green onions, chopped
1 cup button mushrooms, sliced
6 ounces fresh baby spinach
¼ teaspoon black pepper

In a medium skillet, cook the bacon until it begins to crisp. Drain off all but 1 tablespoon of the rendered fat.
Add the green onions and mushrooms, cooking for 2 minutes until softened. Stir in the spinach and cook until wilted, about 5 to 6 minutes. Season with black pepper and serve hot.

10/01/2025

Tender, juicy, and glazed to perfection, this Old South Coca-Cola Pork Loin is the perfect blend of sweet, tangy, and savory. A true Southern classic that never goes out of style!

👨‍🍳Old South Coca-Cola Pork Loin

Marinade
¼ cup soy sauce
1 cup Coca-Cola
½ cup dark brown sugar
2 tablespoons Dijon mustard
3 tablespoons oil
2 tablespoons Worcestershire sauce
⅓ cup ketchup
2 garlic cloves, minced
1 tablespoon dry mustard
2 tablespoons balsamic vinegar
1 teaspoon ground ginger
1 teaspoon crushed thyme
5-pound b***d and rolled pork loin roast

Glaze
1 cup brown sugar
1 tablespoon cornstarch
½ teaspoon dry mustard
2 tablespoons butter
⅓ cup balsamic vinegar
⅔ cup Coca-Cola
Sea salt and freshly ground black pepper

Marinating
Combine all marinade ingredients in a bowl. Place the pork loin in a large zip-top plastic bag and pour in the marinade. Seal and place the bag in a shallow dish. Refrigerate 24 hours or overnight, turning the bag occasionally to evenly coat the roast.

Roasting
Preheat oven to 325°F, or for a slower roast, 250–275°F. Remove the pork from the marinade and discard the liquid. Place the roast fat side up on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast.
Roast uncovered until the thermometer registers 175°F, about 30–40 minutes per pound (2½ to 3 hours at 325°F; longer if roasting at 250–275°F). During the last 30 minutes, brush the roast with glaze. Remove from the oven and transfer to a platter. Tent loosely with foil and let rest for 15 minutes before slicing.

Glaze
In a saucepan, combine the brown sugar, cornstarch, dry mustard, butter, balsamic vinegar, and Coca-Cola. Bring to a simmer, stirring until thickened. Season with salt and pepper. Brush over the pork during the final cooking stage, and serve extra glaze at the table.

10/01/2025

The kitchen hack bakers swear by 🧽👨‍🍳

👨‍🍳 Kitchen Miracle Cleaner for Cookie Sheets

Mix ¼ cup baking soda with enough hydrogen peroxide to make a paste.
Spread over stains/grease and let sit:
✨ 5–10 min for light messes
✨ 30–60 min for tough, baked-on spots
Scrub, rinse, and enjoy sparkling clean pans! 🧽✨

10/01/2025

Soft, chewy, and a little creamy, these Chocolate Chip Cheesecake Cookies are the best of both worlds! Who needs just one dessert when you can have two in every bite?

🧑‍🍳 Chocolate Chip Cheesecake Cookies

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 large egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips

Preheat the oven to 350°F. In a large bowl, cream together the butter and both sugars until light and fluffy. Add the cream cheese and beat until smooth with no lumps. Mix in the vanilla and egg until well combined. Gradually add the flour, followed by the baking soda and salt, mixing just until incorporated. Fold in the chocolate chips with a spatula. Scoop rounded tablespoons of dough onto a baking sheet, spacing them apart to allow spreading. Bake for 9–11 minutes, or until the edges are lightly golden but the centers are still soft. Allow cookies to cool on a wire rack before transferring to an airtight container. Store in the refrigerator to keep fresh. Makes about 3 dozen cookies.

10/01/2025

Sweet tea or lemonade?

10/01/2025

Golden, crispy, and packed with fresh crab flavor 🦀✨ These little bites are perfect for parties, holidays, or anytime you want to impress with a restaurant-style appetizer at home!

👨‍🍳Crispy Crab Appetizer

1 pound fresh crab meat
3 slices white bread, crusts removed
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay seasoning (see below for homemade version)
1 tablespoon chopped parsley

Place the bread in a food processor and pulse into fine crumbs. In a large bowl, whisk together the egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Stir in the breadcrumbs, then gently fold in the crab meat by hand, breaking apart only the very large lumps so the mixture holds together.
Shape into 24 small balls. Fry in hot oil, in batches, turning once, until golden brown and crisp. Drain on paper towels. Serve hot with your favorite dipping sauce—or simply enjoy them plain.

Note on bread crumbs:
One slice of dried bread yields about ¼ cup fine crumbs. Four slices make 1 cup.
One slice of fresh bread yields about ⅓ cup crumbs. Three slices make 1 cup.

👨‍🍳Homemade Old Bay Seasoning (Copycat)
¾ tablespoon salt
1 tablespoon celery seed
2 teaspoons sweet paprika
1 teaspoon dry mustard
1 teaspoon ground ginger
5 bay leaves
½ teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon white pepper
¼ teaspoon crushed red pepper flakes
⅛ teaspoon ground nutmeg
⅛ teaspoon ground mace
⅛ teaspoon ground cardamom
⅛ teaspoon ground allspice
⅛ teaspoon ground cinnamon
1⁄16 teaspoon ground cloves

Place all the ingredients in a coffee grinder, spice grinder, or small blender and grind into a fine powder. Transfer to an airtight jar and store in a cool, dark place for up to 3 months. Makes about ¼ cup.

10/01/2025

Lettuce is one of the most popular vegetables worldwide.

10/01/2025

Buttery shortbread meets sweet white chocolate and tart cranberries… these cookies taste like the holidays in every bite! ❄️🍪✨ Who else loves a cookie that melts in your mouth?

👩‍🍳 White Chocolate Cranberry Shortbread Cookies

1 cup unsalted butter, room temperature
1/2 cup plus 2 tablespoons powdered sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped dried cranberries
1/2 cup white chocolate chips

Preheat the oven to 350°F and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until light and fluffy. Slowly add the powdered sugar and continue mixing until creamy. Sift in the cornstarch, then mix until blended. Sift in the flour and salt, then mix again. Stir in the vanilla, then fold in the cranberries and white chocolate chips until just combined. Using a small cookie scoop, portion the dough into balls and place on the baking sheet. Gently press each ball into a disc. Bake for 15 to 18 minutes, until the bottoms are lightly golden. Transfer to a wire rack to cool before serving.

10/01/2025

🧑‍🍳Creamy Garlic Parmesan Mushrooms

2 tablespoons butter
1 tablespoon olive oil
8 ounces white mushrooms, whole or sliced as preferred
2 cloves garlic, minced
½ cup heavy cream
¼ cup grated Parmesan cheese
2 ounces cream cheese, softened
1 teaspoon dried Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley, chopped, for garnish

Melt the butter with the olive oil in a skillet over medium heat. Add the mushrooms and garlic, sautéing until the mushrooms are tender and infused with garlic aroma.
Stir in the heavy cream, Parmesan, and cream cheese. Cook gently, stirring often, until the cheeses melt into the cream and the sauce becomes smooth and rich. Season with Italian seasoning, salt, and pepper.
Sprinkle with fresh parsley for a pop of color and serve hot, with the mushrooms bathed in creamy Parmesan sauce.

10/01/2025

👨‍🍳Dr. O’s Slimdown Drink

1 cup grapefruit juice (or substitute orange or pineapple juice)
2 tsp apple cider vinegar with the mother
1 tsp honey

Stir together the juice, apple cider vinegar, and honey until well blended. Drink before each meal to help break down fat cells and support digestion.

10/01/2025

Always preheat your pan before adding meat — it helps with browning.

10/01/2025

🧑‍🍳Pumpkin Spice Monkey Bread

3 cans refrigerated buttermilk biscuits, 16.3 ounces each, non-flaky
¾ cup granulated sugar
1 tablespoon pumpkin pie spice
½ cup salted butter, 1 stick
1 cup packed light brown sugar
½ cup heavy cream
½ cup pure pumpkin puree, not pie filling
1 teaspoon vanilla extract

Preheat the oven to 350°F. Cut each biscuit into quarters. In a large zip-top bag, combine the sugar and pumpkin pie spice. Add half of the biscuit pieces, seal, and shake well to coat. Arrange the pieces evenly in a 10-cup Bundt pan. Repeat with the remaining biscuit pieces and sugar, layering them in the pan.
In a medium saucepan, melt the butter and brown sugar over medium heat until the sugar is mostly dissolved, 2 to 3 minutes. Whisk in the heavy cream and pumpkin puree, then bring to a simmer. Cook, stirring often, until smooth and slightly thickened, 3 to 5 minutes. Remove from the heat and stir in the vanilla. Pour the sauce evenly over the biscuit pieces in the pan.
Place the Bundt pan on a rimmed baking sheet and bake until the bread has risen by about 2 inches and the top is deeply browned, 45 to 50 minutes. Cool in the pan on a wire rack for 15 minutes. To unmold, run a spatula around the edges, cover the pan with a serving platter, and carefully invert. Lift the pan away to release the bread. Serve warm or at room temperature.

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