Saturday, October 16, 2010

SHOEPEG CORN SALAD

One of my favorite salads since childhood.

1 can shoepeg corn, drained
2 ribs celery, chopped
1 green bell pepper, chopped
1 small to medium yellow onion, chopped
1/4 tsp salt
2 tbsp vinegar
2 tbsp salad oil
1 tbsp sugar*

In a medium bowl mix all the ingredients together well. Cover and refrigerate over night or all day before serving.

*I am diabetic now and use 1 tbsp Splenda granular. Can't even tell the difference.

Thursday, October 14, 2010

PARMESAN FRIED EGGPLANT

Another old Southern Indiana recipe from my childhood too many years ago to discuss!!

1 medium sized eggplant
1 1/2 tsp salt
2/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1 egg
2 tbsp milk
1/3 cup all-purpose flour
Hot vegetable oil for frying

Peel the eggplant and slice into 1/2-inch thick slices. Sprinkle half of the salt over the eggplant. Allow to stand for 30 minutes then pat dry with paper towels or clean tea towel.

Combine the breadcrumbs, Parmesan cheese and remaining half of the salt together thoroughly in a dish or pie plate for dredging. Set aside.

Combine the egg and the milk together, beat well and set aside.

Dredge the eggplant slices in the flour, dip in the egg mixture and coat with the bread crumb mixture.

Fry slices in hot oil until brown. Drain on paper towels before serving.

Tuesday, October 12, 2010

TAILGATING?

In response to our recent poll question: Do you tailgate during football season? All the votes were no. So we evidently don't have any tailgaters in our group.

ORANGE SLICE BARS

This old recipe is from Kansas where it was popular in the '40s and '50s.

2 cups sifted all-purpose flour
1/2 tsp salt
1 lb orange slice candy, chopped
1 lb brown sugar
4 eggs, slightly beaten
1 tbsp water
1 cup chopped nuts, optional
1 tsp cinnamon
powdered sugar
1/2 cup orange juice

Preheat oven to 350 degrees.

Combine the flour and salt in a large bowl. Toss the orange candy in the mixture to coat it well. Add the brown sugar, eggs, water, cinnamon, and nuts, if using*. Mix well and spread in a lightly greased 13 x 9 x 2-inch baking pan. Bake at 350 degrees for 30 to 40 minutes. Remove from oven. Stir enough powdered sugar into the orange juice to make an drizzle consistency. Drizzle over the still hot bars.


Note from Linda: With the amount of sugar in this recipe, I recommend adding the nuts. Nuts help to counteract sugar.

Monday, October 11, 2010

ORANGE FLAVORED PARTY PUNCH

This recipe is from a girl I went to school with back in the '50s.

1 qt orange juice
1 qt pineapple juice
1 qt ginger ale
1 qt orange sherbet

Mix the orange and pineapple juices together. Add the ginger ale. Stir in the orange sherbet and serve immediately.

ZUCCHINI FRITTERS

For those of you who are regulars to the blog, there is no need to say it. But for any newcomers, this is another old recipe from my childhood in Southern Indiana.

Grate some zucchini with the peelings on
2 eggs, beaten
1 tsp chopped onion
1 cup bread crumbs
salt to taste
pepper to taste

In a large bowl mix all the ingredients together well. Drop by tablespoonfuls into hot cooking oil. Brown fritters on both sides. Drop by teaspoonfuls into hot grease as above and use as appetizers, if desired.


Sunday, October 10, 2010

FAMILY FAVORITE MEAT LOAF

Another old Hoosier recipe from Southern Indiana.

2 lb ground chuck
2 cups saltines, crushed fine
1 cup milk
2 level tsp salt
pepper to suit your taste
1 egg
chopped onion to suit your taste
1/3 cup tomato catsup mixed with 1/3 cup water

Put all the ingredients into a large bowl and mix well using your hands. (If the consistency seems too dry add a little more catsup. If it seems too wet, add a few more cracker crumbs.)

Form the mixture into two equal loaves and put into roasting pan. (Club Aluminum Roaster works great.) Bake at 400 degrees covered for about 45 minutes. Uncover and bake for another 45 minutes at 375 degrees. Cover again and bake for a few minutes longer until done to your liking.



Note: Spread a little catsup over the top of each loaf before baking, if desired. You can also lay a strip of bacon over the top of each loaf before baking, if desired.

Note: Family Favorite Meat Loaf is just the title of this recipe.  This is not my family's favorite meatloaf although it is good.

Wednesday, October 6, 2010

TURKEY CHILI

This is an Old West recipe.

1/4 cup cooking oil
3 lb ground turkey, raw
1 qt water
5 to 6 tbsp chili powder (depending on your fire power taste)
3 tsp salt
10 minced garlic cloves
1 1/2 tsp cumin
1 tsp marjoram
1 tsp ground red pepper
1/2 tsp fresh ground black pepper
1 tbsp sugar
1 tbsp unsweetened cocoa powder
3 tbsp paprika
4 tbsp all-purpose flour
7 tbsp corn meal (not cornbread mix)
3/4 cup cold water

In a Dutch oven heat the cooking oil. Add the meat and cook over medium to high heat until seared and grey but not brown. Add the quart of water, bring to a boil, lower heat to simmer and cook for an hour.

Add the chili powder, salt, garlic, cumin, marjoram, red pepper, black pepper, sugar, cocoa powder, and paprika. Simmer for another 30 minutes.

In a small bowl mix the flour and cornmeal with the cold water. Stir the flour mixture into the meat mixture and continue stirring for about 5 minutes. This makes a thick chili. Add water to reach desired consistency if desired.

Tuesday, October 5, 2010

TEXAS PUMPKIN CUSTARD

This is an old recipe from Texas, my home for the past 28 years.

1 cup pumpkin, canned or cooked fresh
2 lightly beaten eggs
1/2 cup packed light brown sugar
1/3 tsp salt
dash of ground ginger
1/2 tsp ground cinnamon
1 cup evaporated milk
1/8 tsp fresh grated orange rind
In a mixing bowl mix the pumpkin, eggs, brown sugar, salt, ginger, and cinnamon together well. Stir in the evaporated milk and the orange rind. Pour the mixture into custard cups. Set the cups in a shallow baking pan of hot water that is high enough to come almost but not quite to the top of the muffin cups. Bake at 325 degrees for 40 minutes or until the custard is done.

Serve topped with whipped cream sprinkled with cinnamon, if desired.


Monday, October 4, 2010

BAKED HAMBURGERS FOR A CROWD

This is another old recipe from my Southern Indiana heritage.

4 cups catsup
1 cup chopped onion
1 tbsp pepper
1/4 cup vinegar
2 cups tomato juice
1 tbsp garlic powder
1/2 cup prepared mustard
1/4 cup brown sugar
10 lb lean hamburger

Make the hamburger into about 40 quarter pound patties. Brown in skillet but do not cook thoroughly.

In a large saucepan combine the catsup, onion, pepper, vinegar, tomato juice, garlic powder, prepared mustard, and brown sugar. Bring to a boil while stirring occasionally. Add a little water if the mixture gets too thick.

In a large baking dish or pan put a layer of the meat patties over the bottom. Pour some of the sauce over each of the patties. Make another layer of patties, pour sauce over them. Repeat until you have all the patties in the pan and covered with the sauce. Pour any remaining sauce over all. Place in a 325 degree oven and bake about an hour.

Serve on your favorite buns with everyone's favorite condiments.



Friday, October 1, 2010

EASY BEEF SHORT RIBS

3 lb beef short ribs
3 tbsp lard
salt to suit taste
pepper to taste
1 onion, quartered
1/2 cup brown sugar
1 tsp dry mustard
1 tbsp flour
2 tbsp vinegar
2 tbsp lemon juice
1 bay leaf
2 cup water

Melt lard in large saucepan or Dutch oven. Brown meat and drain off excess drippings. Season ribs with salt and pepper. Mix remaining ingredients, except flour, together and pour over ribs; heat to boiling. Cover and simmer for two hours. Remove ribs and thicken sauce with the flour.


Thursday, September 30, 2010

BROWN SUGAR POUND CAKE FROM ALABAMA

This old recipe is from a church in Montgomery, Alabama during the 1950s.

3 sticks butter
1 box brown sugar (1 lb)
1 cup granulated sugar
5 eggs
3 cups all-purpose flour
1 tsp baking powder
1 cup milk
1 tsp vanilla
1 cup chopped nuts

Cream butter with the brown sugar and the granulated sugar. Add the eggs, one at a time mixing after each addition. Sift the flour and baking powder and add alternately to the sugar mixture with the milk. Add the vanilla and stir in the chopped nuts. Bake at 325 degrees for one hour and 15 minutes.

Note: The recipe doesn't specify the pan for baking. My opinion is a lightly greased tube pan works best.

Wednesday, September 29, 2010

OLD HOOSIER SPONGE CANDY

1 cup sugar
1 cup dark corn syrup
1 tbsp white vinegar
1 tbsp soda (that's baking soda)

Combine sugar, syrup, and vinegar in a saucepan. Cook, stirring constantly. Cover pan for one minute until crystals wash down from sides. Cook until candy thermometer reads 300 degrees. Remove from heat and stir in the soda. Put in a 9 x 9 x 2-inch greased pan. Cool. Break into pieces and store with foil between pieces.

Monday, September 27, 2010

LINDA'S CRANBERRY BREAD

Another old Hoosier recipe.

2 cups sifted all purpose flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup butter
1 egg, beaten
1 tsp grated orange peel
3/4 cup orange juice
1 1/2 cup light raisins
1 1/2 cup cranberries, chopped

Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan and set aside.

Into a large mixing bowl sift the flour, sugar, baking powder, salt, and baking soda. Cut in the butter until the mixture is crumbly. Add the egg, orange peel and orange juice to the flour mixture, stirring just until the mixture is moist. Gently fold in the raisins and cranberries.

Spoon the batter into the prepared loaf pan and bake at 350 degrees for 1 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and let sit for a minute or two then remove from pan and cool on a wire rack.


APPLES VS PEARS POLL

In our recent poll question, "Which of these Fall fruits do you prefer?", 86% of you chose apples over pears.

Friday, September 24, 2010

CHIFFON PANCAKES

This is another old recipe from my days growing up in Indiana.

1 1/2 cups milk
1 egg
1 1/2 cups flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/4 cup cooking oil

Heat the milk to lukewarm. Beat the egg with a rotary mixer until soft peaks form. Stir in the warm milk. Sift the dry ingredients together; fold into the egg mixture adding in three additions. Fold oil slightly into the mixture. Drop from the tip of the spoon onto hot, lightly greased griddle. When pancakes puff to a half-inch thickness and bubbles begin to break the surface, turn and cook on the other side. Serve with butter and warm syrup.

Wednesday, September 22, 2010

HOOSIER OVEN BARBECUED RIBS

Another old recipe from my childhood in Southern Indiana.

4 lbs spareribs
1 cup water
1 cup catsup
1/2 tsp salt*
1/3 cup vinegar
1/3 cup brown sugar
1 medium onion, sliced
3 tbsp Worcestershire sauce
1 tsp mustard
1 tsp paprika

Place ribs in a large pot and cover with salted water. Bring to a boil, reduce heat to simmer and cook until almost tender. Drain the ribs and place them in a shallow baking pan.

In a saucepan combine the water, catsup, salt, vinegar, brown sugar, Worcestershire sauce, mustard, and paprika. Bring the mixture to a boil over medium-high heat. Cook for about 5 minutes. Add the sliced onion. Spoon the mixture over the ribs and bake uncovered for about 45 minutes at 30 degrees. Baste often while baking.

Saturday, September 18, 2010

HONEY RAISINS BARS

Another old Southern Indiana Recipe from the days of my youth--too many years ago!

3/4 cup honey
3/4 cup sugar
3/4 cup butter
1 egg
2 cups sifted all-purpose flour
1 tsp salt
1 tsp cinnmon
1/2 tsp soda
2 cups uncooked oats
1 cup seedless raisins

Preheat oven to 375 degrees. Grease cookie sheets.

Cream the honey, sugar, butter and egg together. Sift the flour, salt, cinnamon, and flour together; stir into the creamed mixture. Add the oats and raisins, stir in. Drop by rounded teaspoonfuls onto the greased cookie sheets. Bake on the upper shelf of the oven for 12 to 14 minutes at 375 degrees. Cookies should be lightly browned. Cool on wire racks.

Makes 4 dozen cookies.

Tuesday, September 14, 2010

DEPRESSION PIE

This is an old recipe from my husband's late Aunt Elsa.

1 1/2 cups apples, peeled and sliced
4 cups green tomatoes, sliced
1 1/2 cup raisins
1 1/2 cup pecans
2 heaping tsp all-purpose flour
1/2 cup brown sugar
3/4 cup white sugar
1/2 cup water
2 tbsp lemon juice or vinegar
dash salt
cinnamon to taste
nutmeg to taste
double crust pie pastry

Preheat oven to 425 degrees.

Mix the apples, green tomatoes, raisins, and pecans together in a large saucepan. Add the flour, sugars, water, lemon juice or vinegar, salt, cinnamon, and nutmeg. Cook over low to medium heat bringing to a boil. Line a 9-inch pie plate with a sheet of pastry. Pour the cooked mixture into the pastry lined pan. Top with another sheet of pastry, sealing edges together. Poke holes to ventilate. Bake at 425 degrees for 35 minutes or until lightly browned.

Friday, September 10, 2010

GOULASH WITH NOODLES

Another old recipe from my early years growing up in Southern Indiana.

4 oz fine noodles
1/2 cup chopped onion
1/2 cup catsup
1 jar sliced mushrooms
2 tsp salt
1 can tomatoes
1/4 tsp pepper
1 lb ground beef
2 cups sliced celery

Cook the noodles in salted water just until tender while you are frying the ground beef and onion in a large skillet. When the meat is browned and the onion is tender, drain off the fat. Stir in the noodles, celery,catsup, drained mushrooms,tomatoes, salt and pepper. Cover pan and simmer for 30 to 35 minutes.

Tuesday, September 7, 2010

LAZY PIE CRUST

Have had this recipe for so long, I don't know who gave it to me.

1 1/2 cups all-purpose flour
1/2 tsp salt
2 tsp sugar
1/2 cup oil
2 tbsp milk

Preheat oven to 350 degrees.

Combine the flour, salt, and sugar in the pie pan, mix with a fork. Add the milk to the oil and stir together. Pour over the flour mixture and stir with the fork until well mixed and crumbly. Press evenly in the pan to form a shell. Use as any other pie crust. Fill and bake or bake and fill for cream pies. To use for fruit pies, save back part of the crumbs and sprinkle over the filling and bake as any other fruit pie. Baking time is till crust is brown, about 30 to 35 minutes.

Saturday, September 4, 2010

CREAM APPLES

My maiden name is Sowders, so you can see I have German roots. This is an old German recipe.

1/2 cup granulated sugar
1/2 cup water
6 large apples, pared and cored
2/3 cup heavy cream
1 egg
1/3 cup granulated sugar
1/4 cup finely ground almonds

In a large covered skillet, combine the 1/2 cup of granulated sugar with the water. Arrange the apples in the liquid and simmer uncovered for about 10 minutes or until apples are just tender. Remove the apples from the liquid and refrigerate them. Just before serving: Heat the heavy cream to lukewarm. Beat the egg until thick then gradually beat in the 1/3 cup of sugar and the lukewarm cream. Add the ground almonds. Pour over the apples.

Yields six servings.

Tuesday, August 31, 2010

BRAZILIAN BIFE de OURO (GOLDEN STEAK)

This recipe is from 1940s-1950s Brazil.

1 1/2 lb thin round steaks (4 serving pieces)
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
1 tsp Worcestershire Sauce
1 tsp lemon juice

Pound the steaks with the side of a sturdy dish or have the meatman pound them for you. Sprinkle with salt and pepper. In a large, heavy skillet heat the butter and Worcestershire Sauce together until hot. Add the steaks and brown quickly on each side (approximately 1 to 2 minutes per side) or until done to suit your taste.

Variation: BIFE MILAMESA (Breaded Steak)

Using the recipe above, omit the Worcestershire sauce and lemon juice. Coat the seasoned meat with 1/4 cup fine dry bread crumbs. Brown in hot butter as above.

Saturday, August 21, 2010

EASY CHERRY SQUARES

This recipe is from 1960s Iowa.

1 1/2 cups granulated sugar
1 cup butter
4 eggs
2 cups all-purpose flour
1 tbsp lemon juice
1 can cherry pie filling (or your choice)

Preheat oven to 350 degrees. Generously grease a 16 x 20-inch jelly roll pan and set aside.

In a large mixer bowl, gradually add the sugar to the butter creaming at medium speed until light and fluffy. Add the eggs, one at a time, beating well at low speed after each addition. Add the flour and lemon juice and mix until well combined. Pour the mixture evenly onto the prepared jelly roll pan. Mark off 15 servings by making three across and five down. Place a heaping tablespoon of the pie filling in the center of each of the 15 sections. Bake at 350 degrees for 25 to 30 minutes until lightly browned. Remove from the oven and sprinkle powdered sugar over all.

Friday, August 20, 2010

ONION SOUP DEVILED EGGS

This recipe is from a cookbook that is over 50 years old.

8 hard-boiled eggs
1/4 cup finely chopped celery
1/2 tsp lemon juice
1 cup soup mixture (see below)
paprika for garnish

Soup Mixture: In a small bowl combine 1 pkg Dry Onion Soup Mix and 2 cups sour cream.
Use 1 cup for this recipe and use the remainder as a dip for chips or fresh cut vegetables. Store leftover mixture in the refrigerator.

Slice the boiled eggs in half lengthwise and scoop the yellows out into a small bowl. Using a fork, mash the yolks. Add the celery, lemon juice and cup of soup mixture to the yolks. Stir to blend together well. Refill the whites by evenly dividing the mixture among them. Sprinkle yolk mixture with paprika to garnish. Chill in the refrigerator before serving.

Thursday, August 19, 2010

PERSIMMON BREAD WITH RAISINS

3 cups all-purpose flour
1 tsp salt
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 cup sugar
1 1/2 cups oil (I recommend cor olive for health purposes)
2 cups persimmon pulp
1/2 cup chopped walnuts or pecans
1/2 cups raisins
2 eggs

Preheat oven to 350 degrees. Grease two loaf pans well and set aside.

Into a medium bowl sift the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Stir in the sugar. Set mixture aside.

Beat the eggs in a large mixing bowl. Add the oil and the persimmon pulp, mixing together well. Add the flour mixture into the persimmon mixture, beating together until well blended. Stir in the nuts and raisins. Pour the batter into the prepared pans. Bake at 350 degrees for 1 hour.

Cool completely before slicing.





Wednesday, August 18, 2010

HOOSIER CREAMY DILL POTATO SALAD

4 cups diced cooked potatoes
1/4 cup chopped green onions
4 hard-boiled eggs, diced
3/4 cup sour cream
1/2 cup mayonnaise
2 tbsp white vinegar
1 tsp salt
1 tsp prepared mustard
1 tsp chopped fresh dill weed

In a large mixing bowl gently combine the potatoes, green onions, and eggs. In a small bowl blend the sour cream, mayonnaise, vinegar, mustard, salt, and dill. Pour the sour cream mixture over the potato mixure and toss to blend. Cover and refrigerate at least 4 hours.

Tuesday, August 17, 2010

OLD FASHION HOMEMADE LEMON PIE

This recipe for lemon pie is from an old Iowa church dinner.

1 prebaked 9-inch pie crust
2/3 cup all-purpose flour
1 cup sugar
1/8 tsp salt
2 cups hot water
2 egg yolks, beaten (save whites to make meringue)
1 tbsp butter
1/3 cup bottled lemon juice or the juice of one lemon with the rind grated

Preheat oven to 350 degrees.

Mix the flour, salt, and sugar together in the top part of a double boiler pan. Add the butter and 1/3 cup of the water. Stir to blend. Add the egg yolks and mix in well. Set the pan on top of the bottom which has hot water. Add the remaining water and the lemon juice. Cook, stirring constantly, over the hot water until the mixture is thickened. Pour the filling into the prepared pie crust. Top with meringue and bake until the meringue is browned. Cool completely before cutting.




Monday, August 16, 2010

SARAH'S EASY LAYERED SALAD

This recipe is from an old Hoosier Pentecostal church "dinner on the grounds".

In an oblong glass dish layer the following in the order given:

1 head of lettuce, broken into bite-sized pieces
1 small to medium head of cauliflower, broken into small flowerets
1/4 cup diced onion (purple onion works great for color and flavor)
1/2 cup diced celery
1 1/2 cups frozen peas, seperated but not thawed
8 slices crisply fried bacon, crumbled
8-oz pkg grated cheddar cheese

Cover the layers with a pint of mayonnaise (not salad dressing). Sprinkle 2 tablespoons sugar over all. Cover and refrigerate overnight before serving.

Sunday, August 15, 2010

STOVETOP MUSHROOM MEATBALLS

This is an old recipe I got from my late mother-in-law. She got it from a co-worker at a factory in Bloomington, Indiana approximately forty or fifty years ago.

Mix 1 can of cream of mushroom soup with 1/2 soup can of water until well blended.

Combine the following ingredients:
1/4 cup of the soup mixture
1 lb ground beef
1/4 cup bread or cracker crumbs
2 tbsp minced onion
1 tbsp minced parsley
1 beaten egg

Mix the above ingredients well and shape into meatballs about 1 1/2-inch diameter each. Brown in a skillet in 2 tablespoons of shortening. Pour off the excess drippings. Add the remaining soup mixture to the skillet, cover, and cook over a low heat for about 20-25 minutes. Baste occasionally during cooking.

Saturday, August 14, 2010

SUMMERTIME ICED BOX PIE

This is an old recipe from 1950s-60s Oklahoma.

2 eggs
1 cup sugar
1 1/2 cups pineapple
1/4 tsp salt
1 1/2 small pkg strawberry gelatin
1 regular size can evaporated milk, chilled and whipped

In a heavy saucepan mix together the eggs, pineapple, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat. Add the gelatin, stirring to dissolve. Allow the mixture to cool then fold in the whipped milk. Pour the mixture evenly into the 3 crumb crusts. Chill until firm before cutting to serve.

Friday, August 13, 2010

YUMMY REFRIGERATED ECLAIR DESSERT

This is a yummy dessert we often enjoyed back in my young days in Southern Indiana.

1 regular box of graham crackers
1 small carton of frozen whipped topping, thawed
2 small pkgs vanilla instant pudding mix
3 1/2 cups milk

Make the vanilla pudding according to the package directions using 3 1/2 cups of milk for the two packages. Refrigerate until set. Add the whipped topping, blending in well and refrigerate again. Butter a 9 x 13-inch pan and cover the bottom with graham crackers (do not crush the graham crackers). Pour half of the pudding mixture over the crackers. Add another layer of graham crackers over the pudding. Spread the remaining pudding over the graham crackers. Cover this pudding layer with another layer of graham crackers. Refrigerate to set while you make the following chocolate icing.

Chocolate Icing:

2 squares baking German chocolate
2 tsp corn syrup
1 tsp vanilla extract
3 tbsp milk
3 tbsp butter or margarine
1 1/2 cups powdered sugar

Melt the chocolate in the top of a double boiler over hot water. (In today's kitchens the microwave is great for melting chocolate.) When chocolate is melted, stir in the corn syrup, vanilla extract, milk, and butter until well mixed and butter is melted. Add the powdered sugar and mix until smooth. Pour and spread evenly over the graham cracker top of the dessert. Refrigerate 24 hours before cutting to serve.

SPECIAL NOTE FROM LINDA

Thank you for continuing to visit my blog during my absence this summer. First I had computer problems then health problems. Thankfully I am now back to my blogging. I hope you have had a great summer with lots of summer's bounty of fresh fruits and vegetables!

Wednesday, June 9, 2010

EASY COUNTRY SWISS STEAK

Another recipe from my Southern Indiana childhood.

4 tbsp all-purpose flour
1 tsp salt
1/2 tsp pepper
2 lbs round steak
2 tbsp shortening
1 tall can tomato sauce
1 cup water
1 onion, sliced

Combine the flour, salt, and pepper in a shallow bowl or pie plate. Cut steak into serving pieces and dredge each piece in the flour mixture. Heat the oil in a heavy skillet; add the meat and brown in the hot shortening. Combine the tomato sauce and water; pour over the meat. Top with the sliced onion. Reduce heat and simmer for a couple of hours until tender. Remove the meat and thicken the gravy if necessary. Serve the meat topped with the gravy.

Thursday, May 27, 2010

ONION-MUSHROOM CHUCK ROAST

This is a recipe from my childhood in Southern Indiana during the 1950s.

3 lb chuck roast
salt and pepper to taste
1 pkg dry onion soup mix
1/2 lb fresh mushrooms, sliced

Sprinkle the chuck roast with salt and pepper to suit your taste. Rub the dry onion soup mix onto the top of the roast and top with the sliced mushrooms. Wrap the roast in foil, seal, and put into a 350 degree oven. Bake for 2 hours.

Tuesday, May 18, 2010

BUFFET CARROT CASSEROLE

12 carrots, cleaned and sliced diagonally
1/4 cup all-purpose flour
1/4 cup butter
1/4 tsp tsp dry mustard
1/8 tsp celery salt
1/8 tsp black pepper
1/2 lb sliced American cheese
3 cups bread crumbs
1 medium onion, chopped
1 tsp salt
2 cups milk

In a large saucepan or large deep skillet, melt the butter, add the onion and cook until transparent. Stir in the flour, salt, and mustard. Slowly stir in the milk while stirring constantly. Cook until smooth. Add the celery salt and pepper. Stir in the sliced carrots. Grease a baking dish and make alternate layers of the carrots and the cheese. Sprinkle the bread crumbs over the top of the casserole. Bake in a 350 degree oven until until the crumbs are browned, about 25 minutes.
Note: File Photo

Monday, May 17, 2010

CHOCOLATE MINT DRINK

This is an old recipe from my childhood.

1 cup hot milk
1/2 cup chocolate malt powder
3 cups cold milk
1 tsp vanilla
1/4 tsp salt
1/4 tsp peppermint extract
1 pint vanilla ice cream

Combine the hot milk and the chocolate malt powder, stirring until the malt powder is completely dissolved. Add the cold milk, vanilla, salt, and peppermint extract; refrigerate to chill. Before serving, add a pint of vanilla ice cream and stir until frothy. Great refreshment on a hot day!

Saturday, May 15, 2010

VERGIE'S MOM'S FRIED CHICKEN

This is another old "church" recipe from the old "Dinner on the Grounds" days.

1 fryer (about 2 1/2 to 3 lbs), cut up
2 eggs, beaten
1/3 cup all-purpose flour
1/3 cup fine bread crumbs
1 tsp salt
1/4 tsp pepper
1/4 tsp dried sage
buttery shortening for frying

Combine the flour, bread crumbs, salt and pepper in a paper or plastic bag. Dip the chicken pieces into the beaten eggs and then place in the bag of flour mixture. Shake to coat well (only do a couple of pieces at a time). Heat the shortening in a big, heavy skillet (cast iron is best) until a drop of water sizzles in the hot oil. Place the chicken pieces in the hot oil and sprinkle with the sage. Brown on both sides (about 15 to 20 minutes). Reduce the heat and cover tightly. Cook until tender; about 30 minutes. Remove lid the last 10 minutes to allow chicken to crisp up.

CANNING OR FREEZING RESULTS

In our latest survey, those of you who preserve your own fruits and vegetables are evenly divided between the preferred method of canning and freezing.

Wednesday, May 12, 2010

JIFFY BLACK WALNUT CAKE

This is a very old recipe from a little town in Missouri. My uncle married a gal from Missouri when he was stationed at Ft. Leonard Wood during the Korean War. She brought a lot of her family's recipes to our family.

2 cups sugar
2 sticks butter, softened
2 cups sifted all-purpose flour
5 large eggs
1/4 tsp salt
1 cup black walnut halves
1 tsp lemon extract
1 tsp vanilla extract

Combine all the ingredients into a large mixing bowl and beat at high speed of an electric mixer for 5 minutes. Pour the batter into a well-greased tube pan (10-inch size) and bake for 1 hour and 15 minutes at 350 degrees.

Friday, May 7, 2010

PRESERVING FRUITS AND VEGETABLE POLL RESULTS

On our pole asking if you preserve fruits and vegetables found our readers to be evenly split. 50% said no while 50% said yes. Of the "yeses" all of you preserve vegetables from your own gardens.

BREAD AND BUTTER PICKLES WITH BELL PEPPERS

As a child in Southern Indiana, we had big gardens and grew lots of cucumbers, peppers, and other vegetables. We canned them and ate them all through the winter. This is one of our canning recipes.

4 qts sliced cucumbers
6 medium onions, diced
3 garlic cloves
1 green bell pepper, diced
1 red bell pepper, diced
3 cups white vinegar
5 cups sugar
1 1/2 tsp turmeric
2 tsp mustard seed
1 1/2 tsp celery seed

Put the cucumbers, onions, garlic, and bell peppers in a large pan or bowl and cover with ice. Let stand for three hours. Drain all the water from the vegetables and pack the vegetables into hot, sterilized quart or pint jars, leaving room for the liquid.

In a large saucepan, combine the vinegar, sugar, turmeric, mustard seed, and celery seed. Bring the mixture to a boil. Pour the mixture over the vegetables leaving some air space at the top of each jar. Seal with hot steriled lids.

Before storing check to be sure jars have sealed. Top should have a slight indention and as the jars cool that should have made popping sounds. Any jars that haven't sealed should be refrigerated and used first.

Thursday, April 29, 2010

JIFFY KENTUCKY SPOON BREAD

Growing up in Southern Indiana we often visited friends and relatives in Kentucky. I don't know which ones had this recipe but it makes a good "corn" bread.

8-oz creamed-style corn
8-oz whole-kernel corn
8-oz sour cream
1 egg
1 stick butter, softened
1 pkg (box) Jiffy cornbread mix

Preheat oven to 350 degrees and grease a glass baking pan. Mix all the ingredients together in a bowl using a spoon (not a mixer!). Pour into the baking pan and bake at 350 degrees for 30 minutes.

Wednesday, April 28, 2010

PLAIN AND SIMPLE OLD FASHION VEGGIE DIP

I've had this recipe so long I can't remember where it came from!

1 cup mayonnaise
1 cup sour cream
1 tbsp dried parsley flakes
1 tsp dried minced onion
1 tsp garlic salt
1 tsp dillweed

In a small bowl blend the mayonnaise with the sour cream. Add the parsley flakes, minced onion, garlic salt, and dillweed. Stir to blend well. Chill for about an hour or more before serving. Serve with assorted fresh vegetables. Also good with party crackers or chips.

Monday, April 26, 2010

CREAM CHEESE-LIME JELLO SALAD

This recipe is from the community where I went to school. (Yes, I didn't say what type of school and that's because I went from first grade through twelfth grade in the same building! My parents went there and so did my oldest child!)


1 regular can of milnot, chilled until ice crystals start to form
8-oz pkg cream cheese, softened
1 cup sugar
2 tsp vanilla
3-oz pkg lime jello
1 cup boiling water

Add the sugar and vanilla to the softened cream cheese. Dissolve the jello in the boiling water, stirring to completely dissolve the jello. Cool until syrupy. Combined the cooled jello and the cream cheese mixture. Whip the milnot until stiff and fold into the other mixture being gentle. Pour into a jello mold that has been wiped with a vegetable oiled paper towel. Chill until firm.

Note: You can use your choice of Jello flavors.

Poll results for DO YOU MAKE YOU OWN JAMS AND JELLYS?

We have some energetic and sincere cooks out there among our readers, I am proud to say. I truly believe we have readers who work to keep the old-fashion idea of family meals and home-cooked meals alive and well. When we asked "Do You Make Your Own Jams and Jellies," we got this result: 42% of you said 'yes', 28% said 'sometimes' and 28% of you said no. That means that at least 70% of you make your own jams and jellies at least some of the time! Hooray for you! (Unfortunately, I am no longer in that group.)

Sunday, April 25, 2010

STRAWBERRY LEMONADE PUNCH

This is a punch recipe we enjoyed in the Spring and Summer when I was a child.

12-oz can frozen pink lemonade
6-oz can frozen orange juice
3 cups water
10-oz package sliced frozen sliced strawberries, mostly thawed
2-liter bottle of chilled ginger ale

In a large bowl or container combine the pink lemonade with the orange juice, water and strawberries. Mix until strawberries are completely thawed. Place the mixture in the refrigerator until serving time. To serve, remove from the refrigerator and pour into a punch bowl. Slowly add the ginger ale into the punch bowl, stirring to mix.

Friday, April 23, 2010

BAKED OLIVE CHEESE BALLS

This is another old recipe from my childhood.

1 cup cheddar cheese
2 tbsp butter
1/2 cup all-purpose flour
dash of black pepper
25 medium pitted olives, well drained

Preheat oven to 400 degrees.

Drain the olives then lay out on paper towels to further dry.

In a mixing bowl cream together the cheddar cheese and the butter. When creamy, add the flour and black pepper; stir to blend well. Wrap a teaspoon of the cheese dough around each of the olives. Place on a baking sheet and bake in the hot oven for 15 minutes.

Note: File Photo

Wednesday, April 21, 2010

GOLDEN HONEY SAUCE

This is another recipe from my childhood. It is good over ice cream, apple or other fruit dumplings, etc.

3/4 cup honey
2 tbsp cornstarch
dash of salt
3/4 cup water
1 tbsp butter
1/2 tsp vanilla
1/2 tsp ground cinnamon, optional

In a small saucepan combine the honey, cornstarch, and salt. Stir in the water and cook, stirring constantly, until thickened and bubbly. Cook for 1 minute. Remove from the heat and add the butter, vanilla, and ground cinnamon, if using.

Yield: 1 1/2 cups.

Monday, April 19, 2010

HOOSIER-STYLE MARDI GRAS PARTY CAKE

This recipe is from an old childhood friend.

2/3 cup butterscotch chips
1/4 cup water
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/4 cups sugar
1/2 cup butter
3 eggs, unbeaten
1 cup buttermilk

Preheat oven to 375 degrees. Grease well and flour two round cake pans.

In a small saucepan melt the butterscotch chips in the water. Cool.

Sift the flour with the salt, baking soda, and baking powder; set aside.

Add the sugar gradually to the butter in large mixing bowl, creaming well. Add the eggs and beat well. Blend in the melted butterscotch chips. Add the dry ingredients alternately with the buttermilk, mixing well. Pour into the prepared pans, dividing evenly between the two pans. Lightly tap on countertop to remove any air pockets. Place in the oven and bake at 375 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for a few minutes then remove to racks to cool.

BUTTERSCOTCH FILLING:

1/2 cup sugar
1 tbsp cornstarch
1/2 cup evaporated milk
1/3 cup water
1/3 cup butterscotch chips
1 beaten egg yolk (reserve white for frosting)
2 tbsp butter
1 cup coconut
1 cup chopped pecans

Combine the sugar and cornstarch in a saucepan. Stir in the evaporated milk, water, butterscotch chips, and egg yolk until blended. Cook over medium heat until thick, stirring continually. Remove from the heat and add the butter, coconut and pecans.
Place one of the cake layers on the cake plate. Spread the filling to 1/2" of the edge of the layer. Set the second cake layer over the filling. Frost the top and sides of the cake with the following:

SEAFOAM FROSTING:

2 cups brown sugar
1 cup water
2 egg whites
1 tsp vanilla

Boil the brown sugar and water until it makes a soft ball when you place a drop in cold water. Beat the egg whites until stiff; stir in the vanilla. Slowly pour the brown sugar mixture into the stiffly beaten egg whites, beating until stiff enough to spread. Frost the top and sides of the cake.

Monday, April 12, 2010

REFRIGERATOR MIXED VEGETABLE SALAD

This is another of the old recipes from my Southern Indiana childhood (many years ago!!)

1 can green beans, drained
1 can kidney beans, drained
1 can sweet peas, drained
1 can green lima beans, drained
1/2 cup diced onion
2 cups diced celery
1 cup diced green bell pepper
3 tbsp chopped pimento
1 cup sugar
2 tbsp cornstarch
1/2 tsp salt
dash of pepper
1 cup white or cider vinegar
1/2 cup water
2 tbsp mustard

In a mixing bowl combine the green beans, kidney beans, peas, lima beans, onion, celery, bell pepper and pimento; set aside.

In a saucepan, combine the sugar, cornstarch, salt, pepper, vinegar, water, and mustard. Bring the mixture to a boil over medium heat. Pour over the vegetables in the mixing bowl. Toss to coat all the vegetables well. Cover and refrigerate. Let sit at least an hour or two before serving.

Note: This recipe keeps well in the refrigerator. It is a good recipe to keep on hand for times when you need something quick.

Sunday, April 4, 2010

GRANNY'S YANKEE POT ROAST

This is a recipe I found in my late grandmother's kitchen many years ago.

4 to 5 lb beef chuck roast
1 tbsp shortening
2 cups sliced onions
2 cups sliced carrots
1 cup sliced celery
2 tsp salt
1/2 tsp thyme
1/4 tsp pepper
1 1/2 cups tomato juice
4 medium potatoes, quartered
1 tbsp flour

Brown meat well on both sides in the hot shortening in frypan over moderate heat. Add onion, carrot, celery, salt, thyme, pepper and 1 cup tomato juice. Cover; cook slowly until meat is fork tender, probably two to two and a half hours. Add the potatoes 30 minutes before the end of cooking time. Arrange the meat and potatoes on a serving platter; keep hot. Blend together the remaining tomato juice and the flour; add to the vegetable mixture still in the pan. Cook, stirring constantly, until thickened. Serve with or over the meat.

Yield: 6 to 8 servings.

Thursday, April 1, 2010

OKLAHOMA BANANA-COCONUT-NUT CAKE

This is an old recipe from a church in Cushing, Oklahoma.

2 1/2 cups sugar
1 tsp soda
3/4 tsp salt
1 1/2 cups mashed ripe bananas
1/2 cup buttermilk
3 cups flour
1 tsp vanilla
1 1/2 cup vegetable oil
3 eggs
1 cup chopped nuts
1 cup flaked coconut

Mix the sugar, soda, salt, mashed bananas, buttermilk, flour, vanilla, vegetable oil, and eggs together well. Add the nuts and the coconut. Bake for 1 hour and 10 minutes at 350 degrees in a greased and floured tube pan.

Wednesday, March 31, 2010

PECAN COTTAGE CHEESE SALAD

This recipe is from a lady who was a friend of my mothers many years ago.

1 cup chopped celery
1 cup chopped green bell pepper
1/2 tsp salt
1 cup chopped pecans
2 cups crushed pineapple, drained--reserve 1/4 cup juice
1/4 cup hot pineapple juice
2 cups cottage cheese
1 tbsp unflavored gelatin
1/4 cup water
1/4 cup mayonnaise
1/2 cup powdered sugar
1/2 cup whipped cream

Combine the celery, bell pepper, salt, and pecans together; set aside. Soften the unflavored gelatin in the 1/4 cup of water for 5 minutes; add the hot pineapple juice and stir until gelatin is dissolved. Stir in the pineapple and allow to cool. Mix the cottage cheese,mayonnaise and powdered sugar together in a large bowl; fold in the whipped cream. Add the celery mixture, mixing in well. Stir in the gelatin mixture and chill until firm.

Monday, March 29, 2010

ZUCCHINI-CARROT CASSEROLE

This recipe is from a great cook in the community where I grew up. She has been gone for years now, but here recipes live on.

4 medium zucchini
3/4 cup shredded carrots
1/2 cup chopped yellow onion
6 tbsp butter
2 1/4 cups herbed stuffing cubes
1 can condensed cream of chicken soup, undiluted
1 cup sour cream

Cook the zucchini in salted water until tender; drain. Cook the carrots and onions in two tablespoons of the butter until tender; add the cooked zucchini and set aside.
Mix the stuffing cubes with the remaining four tablespoons of butter; set aside. Mix the cream of chicken soup with the sour cream in a large bowl until well blended. Add the cooked vegetables to the soup mixture. In a buttered casserole dish layer half the stuffing mixture, all the vegetable mixture, remaining half of the stuffing mixture. Bake at 350 degrees for 35 minutes.

Thursday, March 25, 2010

REUBEN CHIP CASSEROLE

This is another recipe found in one of the old recipe books from my late mother's estate.

6 cups potato chips, crushed
2/3 cup hot water
2 eggs, beaten
2 tbsp Russian salad dressing
1 tsp caraway seeds
8 oz sliced corned beef
1 can sauerkraut, drained
1/2 lb grated Swiss cheese

In a mixing bowl combine the potato chips with the hot water, eggs, Russian dressing and caraway seeds. Spread 1/3 of this mixture in a greased 9 x 13-inch baking pan. Top mixture with half the sauerkraut then half the corned beef followed by half the Swiss cheese. Repeat the layers, ending with the last third of the potato chip mixture. Bake uncovered at 350 degrees for 25 to 30 minutes.

Wednesday, March 24, 2010

THELMA'S GREEN BEAN CASSEROLE

This is another old recipe from my roots in Southern Indiana. This was from one of my late mother-in-law's co-workers around fifty years ago.

2 cans French-style green beans, drained
3 tbsp melted butter
2 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
1 tsp sugar
1/2 tsp grated onion
1 cup sour cream
1/2 lb grated cheddar cheese
1/2 cup corn flake crumbs
1 tbsp melted butter

In a medium saucepan, over low heat cook the flour with the 3 tablespoons of butter, stirring constantly until smooth and butter is thickened. Remove pan from the heat and stir in the salt, pepper, sugar, onion, and sour cream. Fold in the green beans. Pour the mixture into a greased long, flat, glass baking pan. Cover casserole with the cheese.

Combine the corn flake crumbs and the 1 tablespoon of melted butter and put over the top of the cheese.

Bake at 350 degrees for 30 minutes.

Tuesday, March 23, 2010

FRESH STRAWBERRY FROSTING

This is an old recipe from Huntsville, Alabama.

2 tbsp solid shortening
1 tbsp butter
1/4 tsp salt
4 cups confectioners' sugar
1/3 cup crushed strawberries
1 tsp lemon juice

Blend the shortening, butter, and salt together in a medium mixing bowl. Beat in one cup of the confectioners' sugar. Stir the lemon juice into the crushed strawberries. Add the strawberries and lemon mixture alternately with the remaining confectioners' sugar to the original mixture, stirring to blend well.

Yield: Enough to frost your favorite two-layer cake.

Sunday, March 21, 2010

NO EGG BANANA SPLIT CAKE

This is an old recipe from my hometown of Bedford, Indiana.

2 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup chocolate syrup
2 cups powdered sugar
1/2 cup butter (not melted)
3 bananas
1 pint strawberries
1 cup crushed pineapple, drained & reserved
1 carton (9-oz) frozen whipped topping, thawed
1/2 cup chopped pecans
marashino cherries for garnish

In a small mixing bowl, mix together the graham cracker crumbs and the melted butter until well mixed. Spread the mixture onto the bottom of a 9 x 2 x 13-inch pan or casserole dish. Drizzle the chocolate syrup over the crust. Combine the powdered sugar and the (not melted) butter together and beat until fluffy. Pour this sugar mixture over the chocolate syrup. Slice the bananas into the reserved pineapple juice, drain and add along with the strawberries over the sugar mixture. Top evenly with the pineapple. Spread the whipped topping over all. Sprinkle the chopped pecans over the whipped topping and add cherries, as desired, for garnish.

Monday, March 15, 2010

BEEF AND PORK STUFFED CABBAGE ROLLS

1 medium to large head of cabbage
1 lb lean ground beef
1 lb lean ground pork
3/4 cup rice, uncooked
2 small onions or 1 medium onion, chopped
salt to taste
pepper to taste
1 tbsp dill
1/2 pint sour cream
3 tbsp flour
1 small can tomato paste
1 tsp salt
2 tbsp sugar

Remove the core of the cabbage; place the cabbage in a large pot of boiling water. Parboil the cabbage until you can peel the leaves off one at a time. Lay the leaves on a paper towel or clean tea towel to drain.

Mix together the ground beef, ground pork, rice, onions, salt and pepper. Place some of the mixture onto each of the cabbage leaves, leaving enough cabbage leaf to roll it over the mixture, envelope fashion; secure with toothpicks.

Place the cabbage rolls in a large pan and cover with boiling water. Add the dill to the water and bring water back to a boil. Cook rolls for 1 hour. Remove the rolls from the pan using a slotted spoon. In a medium bowl stir together the sour cream, flour, tomato paste, 1 tsp salt, and the sugar. Stir this mixture into the pan you removed the cabbage rolls from. After the mixture is mixed in well, add the cabbage rolls back to the pan and heat for about 10 minutes.

Saturday, March 13, 2010

PARKVIEW BRAN ROLLS

1 cup boiling water
1 cup shortening
1 cup 100% All Bran cereal
3/4 cup sugar
1 1/2 tsp salt
2 cakes of yeast OR 3 dry yeast
1 cup lukewarm water
2 beaten eggs
6 cups all-purpose flour

In a large bowl, pour the boiling water over the shortening, cereal, sugar, and salt; cool.

Mix the yeast into the 1 cup of lukewarm water; add to the cooled mixture. Add the eggs, mix in. Add the flour, 3 cups at a time; mix well. Cover dish and let rise. Store the dough in the refrigerator overnight. Remove from the refrigerator and allow to re-rise for two to three hours. Pinch off dough into greased muffin cups. Bake at 400 degrees for about 10 minutes or until golden brown.

Friday, March 12, 2010

MARSHMALLOW DESSERT TOPPING FOR JELLO

This is an old recipe from Ohio.

1/2 lb large marshmallows, cut-up
1 small can crushed pineapple
1 small can mandarin oranges
2 cups half and half cream
maraschino cherries

Drain the crushed pineapple and the madarin oranges. In a medium mixing bowl, combine the fruits and marshmallows into the half and half cream. Store overnight or at least 8 hours in the refrigerator, stirring occasionally. Serve over Jell-O or other gelatin desserts.

Wednesday, March 10, 2010

FRUIT COCKTAIL DROP COOKIES

This recipe was from an old Christian Church in Idaho many, many years ago.

1 can (1 lb size) fruit cocktail
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup white sugar
1/2 tsp vanilla
1 egg
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup chopped walnuts
1/2 cup raisins

Preheat oven to 375 degrees. Grease cookie sheets and set aside.

Drain fruit cocktail saving 1/3 cup of the syrup. In a large mixing bowl, cream together the butter, brown sugar, white sugar, and vanilla until fluffy. Add the egg to the sugar mixture and beat well. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves. Add the dry mixture to the sugar mixture along with the reserved 1/3 cup of syrup. Stir in the walnuts, raisins, and fruit cocktail. Drop by teaspoonfuls onto the prepared baking sheets. Bake at 375 degrees for 10 to 12 minutes until lightly browned.

Yield: 3 1/2 dozen.

Monday, March 8, 2010

SHOESTRING POTATO TUNA SALAD

This recipe is from one of my late mother-in-law's co-workers around 40 years ago.

1 cup grated raw carrot
1 cup finely chopped celery
1/4 cup finely chopped onion
1 can (9-oz) tuna, drained and flaked
Mayo-style salad dressing
1 large can shoestring potatoes
lettuce leaves
tomato wedges

In a mixing bowl, combine the carrot, celery, onion, and tuna. Add enough salad dressing to moisten. Put into a bowl with a lid, cover and chill well. Just before serving, stir in the shoestring potatoes. Serve on individual salad places by placing a scoop of the salad on a lettuce leaf and garnishing with a tomato wedge.


Friday, February 26, 2010

MIXED VEGETABLE SALAD

Another old recipe from my Southern Indiana roots.

1 can green beans
1 can kidney beans
1 can peas
1 can lima beans
1/2 cup diced onion
2 cups diced celery
1 cup diced green bell pepper
3 tbsp pimento

Drain the green beans, kidney beans, peas, and lima beans; mix lightly together. Add the onion, celery, bell pepper, and pimento; toss to blend and set aside.

1 cup sugar
2 tbsp cornstarch
1/2 tsp salt
dash of freshly ground pepper
1 cup vinegar
1/2 cup water
2 tbsp mustard

In a medium saucepan combine the sugar, cornstarch, salt, and pepper. Stir in the vinegar, water, and mustard. Cook over medium heat until the mixture boils, stirring frequently. Pour dressing over the vegetable mixture until well coated. Store any leftover dressing in the refrigerator in a covered container. It will keep indefinetely.

Tuesday, February 23, 2010

Old Fashion Midwest Cinnamon Raisin Bars

This is an old recipe from the Indiana and Illinois section of the Midwest.

1/4 cup butter
1 cup packed down brown sugar
1 large egg
1/2 cup hot coffee
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/2 cup dark raisins
1/4 cup chopped pecans or walnuts

Preheat the oven to 350 degrees.

Combine the butter and brown sugar in a mixing bowl until crumbly. This should take a couple of minutes. Add the egg and mix well. Gradually beat the hot coffee into the mixture. Combine the flour, baking powder, cinnamon, baking soda, and salt. Add the flour mixture to the coffee mixture and mix well. Stir in the raisins and the pecans or walnuts.

Pour the batter into a 9 x 13-inch baking pan that has been lightly greased. Bake at 350 degrees for about 20 minutes or until the edges begin to pull away from the pan and a wooden toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack for 5 minutes.

ICING:

1 cup powdered sugar
1/2 tsp vanilla
approximately 4 tsps water

While the bars cool, combine the powdered sugar, vanilla, and enough water to make mixture of spreading consistency. Spread over the warm bars. Cut into 18 bars.

Monday, February 22, 2010

OLD FASHIONED BEEF "BIRDS"

This recipe is another from the area where I grew up in Southern Indiana.

1 1/2 lb round steak
1/2 lb fresh mushrooms
1/2 cup chopped onion
1 cup grated Cheddar cheese
1/4 cup flour
1 tsp salt
1/4 tsp pepper
3 tbsp shortening
1 can condensed consomme
1/2 tsp dry mustard

Cut the steak into 6 serving pieces and pound with a meat mallet or the edge of a saucer.

Chop the mushrooms and mix with the onion and Cheddar cheese. Put 3 tablespoons of the mixture in the center of each piece of steak; reserve remaining mixture. Roll the beef pieces jellyroll style and fasten with a wooden toothpick. In a shallow dish or pie plate, combine the flour, salt, and pepper. Dredge the meat rolls in the flour mixture, rolling to cover all sides.

Melt the shortening in a large skillet and brown the meat rolls in the skillet. Pour off the drippings. Combine the consomme and dry mustard; add to the skillet with the steak rolls. Cover and cook slowly for 45 minutes. Add the remaining cheese mixture to skillet and continue to slow cook for another 45 minutes. If desired, thicken the liquid with some cornstarch or flour to make a gravy to serve over the steak rolls.

Friday, February 19, 2010

GRANNY'S PORK CAKE

This recipe is well over 100 years old. It is from Southern Indiana where I grew up.

1 lb pork with fat (ground with no seasonings)
1 cup raisins
1 cup dates
1/2 cup cut-up candied pineapple, rolled in flour
1/2 cup cut-up candied cherries, rolled in flour
2 cup cut-up nuts of any kind
1 cup dark syrup
2 cups sugar
2 cups hot strong coffee
1 tsp cinnamon
1 tsp nutmeg
1 level tbsp baking soda
1 tbsp vanilla
Pinch of salt
Enough flour to make a stiff batter ( about 3 1/2 to 4 cups)

Pour the hot coffee over the pork and stir well. Add the sugar, syrup, raisins, dates, candied pineapple, candied cherries, and the nuts. Sift the flour, baking soda, cinnamon, nutmeg and salt together and gradually add to the pork mixture. Stir in the vanilla.

Pour into a greased and floured tube pan and bake at 325 to 350 degrees for 2 1/2 to 3 hours. Wrap well in foil or cloth to keep moist.

Thursday, February 18, 2010

GRANNY'S 7 UP CAKE

This is an old recipe from a lady who worked at the Westinghouse plant in Bloomington, Indiana years ago. She gave this recipe to my late mother-in-law who was her co-worker.

1 regular box lemon cake mix
1 4-serving size box of instant lemon pudding mix
1 bottle (10-oz) 7 UP soda
3/4 cup cooking oil
4 eggs, separated

Preheat the oven to 350 degrees. Grease and flour 3 8-inch round cake pans; set aside.

Combine the cake mix, instant lemon pudding mix, 7 UP, cooking oil, and egg yolks in a medium mixing bowl. Beat the mixture for two minutes.

In a separate bowl, beat the egg whites until stiff and gently fold into the cake mixture.

Pour into the prepared cake pans and bake for 30 to 35 minutes until a wooden toothpick inserted in the center comes out clean. Cool in the pan for a couple of minutes. Remove from the pan and cool completely on wire racks.

FILLING:

1 cup evaporated milk
1 cup granulated sugar
3 egg yolks
1 stick butter
1 tsp vanilla
1 small can crushed pineapple, drained
1 can coconut

In a medium saucepan combine the butter, evaporated milk, granulated sugar, and egg yolks. Cook over medium heat, stirring frequently, for 10 to 12 minutes until thickened. Remove from the heat and add the vanilla, crushed pineapple, and coconut.

Place one cooled cake layer on serving plate and top with the one-third of the filling. Top filling with the second cake layer; top with another one-third of the filling. Add the last cake layer to the top and top it with the last third of the filling.

Tuesday, February 16, 2010

OLD FASHION PORK CHOPS AND DRESSING

8 pork chops
1 cup flour
3/4 cup shortening
salt
pepper
8 cups bread cubes
1 egg
1/4 cup chopped onion
1/4 tsp salt
1/4 tsp pepper
1/2 tsp ground sage
2 cups boiling water

Heat shortening (or canola oil for a healthier frying method today)in a large skillet. Dip the pork chops in the flour, shake to remove excess flour and brown in the hot skillet. Remove chops from the skillet and place in the bottom of a baking dish. Combine te bread cubes, egg, chopped onion, salt, pepper, ground sage, and boiling water. Pour the mixture evenly over the chops. Bake in a preheated 325 degree oven for 1 hour.

Friday, February 12, 2010

EASY OLD TIME SMOKED SALMON

This old recipe is from Michigan, our neighbor to the north when I was growing up in Indiana.

1 (2-lb) salmon fillet
2 tbsp brown sugar
2 tsp salt
1/2 tsp fresh ground black pepper
1 1/2 tbsp Liquid Smoke

Spray an 11" x 7" x 2" baking dish with nonstick cooking spray. Place the salmon fillet in the pan, skin side down. Season the salmon with the salt and pepper. Sprinkle the salmon with the brown sugar. Drizzle the liquid smoke over all. Cover with plastic wrap and refrigerate for 4 to 8 hours.

Drain salmon and discard the liquid. Bake at 350 degrees for 35 to 45 minutes or until the salmon flakes easily with a fork. Cool to room temperature. Cover and refrigerate overnight or at least 8 hours.

Per ounce: 110 calories, 2 g carbs, 11 g protein

Monday, February 1, 2010

LUCY'S APPLE KUCHEN

This is a recipe from an old Midwestern Church of Christ Cookbook.

1 box white cake mix
1/2 cup butter
1/2 cups coconut
1 cup cultured sour cream
1 can apple pie mix
3/4 cup sugar
1 tsp cinnamon
1 egg, beaten

Preheat oven to 350 degrees.

Stir cake mix, butter, and coconut together; mix like pie crust. Pat mixture into an edged cookie sheet making higher edges. Bake 10 minutes at 350 degrees. In a small bowl or a cup, mix the sugar and cinnamon together. Spread the crust with the apple pie mix and sprinkle with cinnamon/sugar mixture. Mix the sour cream and the egg together and pour over the top. Return to oven and bake another 20 minutes.

Sunday, January 31, 2010

Results of Favorite Cold Winter Day Food

The majority of you prefer chicken to warm you on a cold winter day. Here is the question we asked, Which do you prefer to eat on a cold winter day? Your choices and the results were Hot Bowl of Soup (33%), Bowl of Beans and Cornbread (20%), Pot of Chicken and Dumplings--THE WINNER--(40%), Pot Roast (0%), and Other (6%). I'm with those of you who chose a hot bowl of soup. Thanks for participating.

SCALLOPED CABBAGE HOOSIER-STYLE

This is another old recipe from Southern Indiana.

1 large head of cabbage, quartered
1 tsp salt
1 can cream of mushroom soup
6 slices American cheese
1/2 tsp salt (I omit)
dash of pepper
Bread crumbs

In a large saucepan cover the cabbage with water. Add the teaspoon of salt, bring mixture to a boil and cook approximately 20 minutes. Drain cabbage and dispose of water. In a greased casserole dish, layer half the cabbage. Spread half the soup over the cabbage and cover with 3 slices of cheese. Repeat the layers. Sprinkle with 1/2 tsp salt, if using, and the pepper. Sprinkle the top with fine bread crumbs. Place in a 350 degrees oven and bake for 30 minutes.

Saturday, January 30, 2010

JEAN'S BUTTER CRUNCH TOFFEE

This recipe was often made by one of the ladies in the community where I was raised in Southern Indiana.

1 cup butter
1 cup sugar
1 tbsp water
1 tbsp corn syrup
1/2 cup chopped pecans
4 squares baking chocolate (melted)
1 1/2 cup very finely chopped nuts

Lightly butter a 9 x 13-inch pan and set it aside.

Melt the butter in a saucepan over low heat. Remove from the heat and add the sugar; stir until well blended. Return to low heat and stir constantly until the mixture reaches a full rolling boil. Add the water and corn syrup mixing well. Cook over low heat, stirring constantly to a soft crack stage. Remove from the heat and immediately stir in the half cup of chopped pecans. Pour into the prepared pan and spread out evenly. Allow to cool in the pan. Remove cooled toffee from the pan to waxed paper and spread the top with the melted chocolate. Sprinkle with the finely chopped nuts. Allow to stand until the chocolate is set. Break into pieces

Thursday, January 28, 2010

DONNA'S SCALLOPED CARROTS

This is another old recipe from the midwest.

1 sm onion (grated)
1/4 cup butter
1/4 cup all-purpose flour
1 tsp salt (I recommend using less!)
1/4 tsp mustard
1/8 tsp pepper
1/4 tsp celery salt
2 cups milk
12 carrots, sliced and cooked
1/2 lb sharp process cheese, grated
3 cups buttered crumbs

Preheat oven to 350 degrees.

In a large skillet saute the onion in the butter until onions are tender; add flour, seasonnings, and milk. Cook until mixture is thick. In a 2 1/2 quart casserole dish (I recommend a light spraying with nonstick cooking spray), arrange a layer of carrots and a layer of cheese. Repeat layers until all the carrots and cheese are used, ending with cheese. Pour the hot sauce over all. Top with the buttered crumbs. Bake at 350 degrees for 25 minutes.

Yield: 6 to 8 servings.

*You can substitute 1/4 pound of American cheese for half the sharp cheese, if desired.

Wednesday, January 27, 2010

ANDI'S BAKED LEMON PUDDING

This recipe is from an old Methodist church in Iowa.

1 1/2 cups sugar, divided
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
3 eggs
2 tsp grated lemon peel
1/4 cup lemon juice
2 tbsp melted butter
1 1/2 cups milk

Preheat oven to 350 degrees. Butter a 2-quart baking dish and set aside.

Sift together 1 cup of the sugar, the flour, baking soda, and salt. Seperate the eggs; beat the whites until stiff. Continue beating and add the remaining sugar, one spoonful at a time. Set whites aside.

Without washing the beaters, beat the egg yolks until light. To the yolks add the lemon rind, lemon juice, melted butter, and milk. Stir this mixture into the flour mixture. Beat until smooth. Add the egg whites and fold in gently until no white spots are remaining. Pour mixture into the prepared baking dish. Set dish in a pan of hot water about 1/2" deep. Bake for 45 minutes. Chill at least an hour before serving.

Yield: 6 to 8 servings.

Note: The top of this pudding will be cake like. The lemon custard beneath provides the sauce.

Sunday, January 24, 2010

HOOSIER COLE SLAW WITH COOKED DRESSING

This is another old Southern Indiana recipe from my childhood.

1 head cabbage
1 green (bell) pepper, chopped
2 stalks celery, finely chopped

Dressing:

2 eggs, slightly beaten
2 tbsp sugar
1/2 tsp salt
1/2 cup vinegar
2 tbsp butter
1/2 cup cream
1 tsp dry mustard

In a small saucepan combine the eggs and sugar together. Once the eggs and sugar are mixed, add the salt, vinegar, dry mustard, and butter. Cook until mixture thickens but do not boil. Cool and chill. Meanwhile, combine the cabbage, green pepper, and celery in a mixing bowl large enough to all the mixture to be tossed with the dressing. Stir the cream into the chilled mixture and pour over the cabbage mixture. Toss well and refrigerate for a few hours before serving.

Saturday, January 23, 2010

ZESTY MEATBALLS WITH DIP

This is an old recipe from the area where I grew up in Southern Indiana. These meatballs were served as appetizers.

2 eggs, beaten
1/3 cup milk
2 tbsp minced onion
1 tsp Worcestershire sauce
1/8 tsp garlic powder
1 lb ground beef
2/3 cup mashed potato flakes

In a medium mixing bowl combine the eggs, milk, and mashed potato flakes; allow to stand for a minute. Add the onion, Worcestershire sauce, garlic powder, and crumbled ground beef; mix together well. Shape into 1-inch meatballs. Add a tablespoon of shortening or oil to a heavy frying pan and heat over medium-high heat. Add the meatballs to the hot pan and cook over medium heat until brown. May be kept in oven, covered loosely with foil, on lowest heat until ready to serve.

Dip for Meatballs:

1 cup sour cream
2 tsp milk
1 tbsp brown gravy mix

Combine the sour cream and milk in a small saucepan. Whisk in the brown gravy mix. Heat thoroughly over a medium-low heat. Serve with the meatballs.

Monday, January 18, 2010

Homemade Chocolate Frosting

Yummy recipe I've had for years. Origin???

8 tbsp butter, softened
3 tbsp unsweetened cocoa powder
1 tsp vanilla
1/4 tsp salt
2 cups powdered sugar
1/4 cup milk

Put softened butter into a mixing bowl and add the cocoa powder. Stir the mixture until it is well combined. Add the vanilla and salt and mix in well. Stir in the powdered sugar alternately with the milk. Stir until the frosting is of a creamy consistency. To thin icing add more milk, a drop at a time. To make a thicker icing add another 1 to 2 tablespoons of powdered sugar.

Friday, January 15, 2010

VEGGIE STUFFED MEATLOAF

I'm not even sure where I got this old recipe but it was probably from one of the old women's magazines. My mother used to get all of them and we gathered recipes from them when I was a kid. I only like meat when it is combined with other things or "hidden" so she knew I would eat this.

STUFFING FOR MEATLOAF

1 can (16-oz) mixed vegetables, drained
1 egg
2 tbsp dry bread crumbs tossed with some garlic and onion powders

Meatloaf Mixture

1 1/2 lbs quality ground beef
1/2 cup finely chopped onion
1/4 cup catsup
1/4 cup quick oats
1/4 cup dry bread crumbs, seasoned with garlic and onion powders
1 egg
1 tbsp Worcestershire sauce
1 tsp black pepper
1 tsp seasoned salt
1/2 tsp garlic powder

In a large mixing bowl combine all of the meatloaf mixture ingredients together using clean hands to mix well. Mixing well is very important. Divide the mixture in half and spread one of the halves into the bottom of a loaf pan. Set other half aside.

Make the veggie stuffing by combining the drained vegetables with the egg and bread crumbs. Spread over the meatloaf mixture in the loaf pan. Place the reserved half of the meatloaf mixture over the vegetable stuffing mixture and smooth out to form a loaf. Spread the top with some catsup, if desired. Bake for 45 to 55 minutes at 375degrees until done. Allow to cool in the pan for 10 minutes before serving.

Monday, January 11, 2010

BAKED HONEY APPLES

This is an old recipe from Colorado.

2 1/4 cups water
3/4 cup packed brown sugar
3 tbsp honey
6 large tart apples
1 cup golden raisins

In a saucepan, bring water, brown sugar, and honey to a boil. Remove saucepan from the heat. Core the apples and peel the top third of each one. Place the apples, bottom side down--cut bottom enough so they will stand, if necessary--in a 9-inch baking dish. Fill apples with raisins and sprinkle any raisins into the pan. Pour sugar syrup over the apples. Bake, uncovered, at 350 degrees for 1 hour or until tender. Baste occassionally during baking. Serve with ice cream or whipped cream, if desired.

Yield: 6 servings.

Sunday, January 10, 2010

HURRICANE MILKY WAY CAKE

This is an old recipe from the 60s.

8 Milky Way candy bars (not the large size)
3 sticks butter or margarine
4 1/2 cups sugar
4 eggs, beaten
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1 1/4 cup buttermilk
1 cup chopped pecans
1 small can evaporated milk
1 6-oz pkg chocolate chips
1 cup marshmallow creme

In a saucepan combine the candy bars and 1 stick of the butter or margarine. Cook over low heat, stirring constantly, until melted. Set aside.

Cream two cups sugar and 1 stick of the butter or margarine in a bowl; beat in the eggs, one at a time. Sift the flour and the baking soda together; add to the sugar mixture alternately with the buttermilk. Stir in the candy mixture. Add the pecans and mix in well. Pour into a greased and floured oblong baking pan. Bake at 325 degrees for 1 hour and 10 minutes.

Combine the remaining butter, sugar, and the evaporated milk in a saucepan and cook to the soft-ball stage, stirring frequently. Remove from the heat and add the chocolate chips and marshmallow creme. Cool slightly. Beat until thick and spread over the cake.

Saturday, January 9, 2010

CHEESE COVERED MEATLOAF

I got this recipe many years ago with my first blender.

3/4 cup milk
2 eggs
2 slices bread, torn into pieces
1/4 of a small onion
1 tsp salt
1/2 tsp ground sage
dash black pepper
2 lbs ground beef
1 cup milk
2 tbsp all-purpose flour
4-oz sharp process American cheese, cut into cubes (1 cup)
1/2 slice canned pimento

Place 3/4 cup milk, eggs, bread, onion, salt, sage, and pepper into a blender container. Blend until combined then add to the ground beef in a large mixing bowl. Mix together well. Pat the meat mixture into a 9x5x3-inch loaf pan. Bake at 350 degrees for 1 1/2 hours.

Prepare cheese sauce by placing remaining ingredients in the blender container. Blend until ingredients are combined and cheese is finely chopped. Transfer the mixture to a saucepan; cook and stir over low heat until the sauce is thick and smooth. Place meat loaf on a serving platter then spoon the cheese sauce over the top.

Yield: 8-servings

Wednesday, January 6, 2010

APPLE CHEESE TURNOVERS

This recipe is older than two of my children who have given me five grandchildren.

2 cups applesauce
1 tsp cinnamon
1 tsp cornstarch
1 tbsp cold water
1 (scant) cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 pkg (3-oz) cream cheese
3/4 cup shredded sharp cheddar cheese

In a saucepan mix the applesauce and cinnamon. In a small cup mix the cornstarch and water together until smooth; add to the applesauce and cinnamon. Cook, stirring, over medium heat for about 15 minutes or until the mixture is almost dry. Allow to cool.

In a bowl, combine the flour, baking powder, and salt. Cut the butter and cream cheese into the flour mixture. Shape dough into a ball and chill.

Roll the dough out on a lightly floured surface and cut into 3-inch rounds. Place 1 tablespoon of the applesauce mixture and 1 teaspoon of the shredded cheese on half of each round. Moisten the edges of the rounds with water. Fold the round over and press the edges together to seal. Using a fork, pierce top a few times to allow steam to escape. Place turnovers on a baking sheet and place in a 425 degree oven. Bake for 15 minutes or until browned. Sprinkle the tops lightly with cinnamon sugar and serve while hot.

Yield: 3 dozen