Friday, February 26, 2010


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.


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


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


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


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.


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


8 pork chops
1 cup flour
3/4 cup shortening
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


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


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.