Friday, October 30, 2009

IRON SKILLET APPLESAUCE CAKE

This recipe was from a neighbor when I was a child.

1 1/2 cup flour
1/2 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1 tsp ground cinnamon
1/3 cup butter
1 cup unsweetened applesauce
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp baking soda
1 cup raisins

Preheat the oven to a temperature of 325 degrees. Line the bottom of an iron skillet with waxed paper and set it aside while mixing cake.

Dissolve soda in applesauce. Stir in the sugars, butter, and the beaten egg. Blend in the flour and spices. Add the raisins which have been plumped by mixing 1/4 cup sugar and a little water and bringing to a boil with the raisins. When the cake batter is mixed well pour the batter into the iron skillet and bake for 35 to 40 minutes or until a toothpick in the center comes out clean.

Wednesday, October 28, 2009

OLD FASHION BEEF AND PORK MEATLOAF

This is a recipe that was passed around during a 1960s family reunion. It had long been a favorite deceased aunt's recipe.

1 lb ground beef
1 lb ground pork
1 egg
1 cup cracker crumbs, crushed fine
1 tsp pepper
2 tsp salt
1 cup cream

Preheat oven to 325 degrees.

In a large bowl, mix all the ingredients together well. Form the mixture into a loaf and put into a baking pan. Bake for about one hour.

Note: If you prefer less pork, use 1 1/2 lbs ground beef and 1/2 lb ground pork.

Sunday, October 25, 2009

Vintage Recipe Poll Results

In our recent poll regarding whether you use vintage recipes on a regular basis, occasionally or just like to collect them, I was pleased to see that a total of 91% of the respondents actually use vintage recipes. The poll results were as follows:
8% Just like to collect vintage recipes
75% Use vintage recipes on a regular basis
16% Use vintage recipes occasionally

Thanks for participating.

A Note to my Blog Readers

I want to apologize for being so far behind on this site. My mother-in-law is in the final stages of her life. We left Texas for Indiana in a big hurry and have been part of a 24 hour vigil at her bedside. I appreciate your patience and will get back to doing better soon!

Linda

FISH BATTER

This is a good batter to make for frying your fresh catch of fish.

2 cups flour
1 tsp salt
1 cup ice water
2 tbsp baking powder
1 egg

Put all the stuff together in a bowl and mix it with a fork or spoon. Dip your fish in the batter then fry in hot grease.

(This recipe is signed by Sarge, whoever he was.)

Friday, October 16, 2009

OLD FASHION FRANKS 'N' KRAUT

This recipe is from an old Midwestern church gatherings cookbook.

2 tbsp shortening
1 large onion
1 green bell pepper
1 lb whole tomatoes, peeled
3 medium potatoes, peeled and cubed
1/2 cup water
2 medium carrots, sliced
1 lb sauerkraut
1 lb pkg franks, quartered
2 tbsp brown sugar
1 tsp salt
1/4 tsp pepper

Melt the shortening and cook the onion and bell pepper until tender. Add the tomatoes, potatoes, water, carrots, sauerkraut, brown sugar, salt, and pepper. Cover and simmer for 30 to 35 minutes. Add the franks, replace cover and simmer another 10 minutes.

MIXED VEGETABLE-BEAN SALAD

1 can (15-oz) kidney beans, drained
1 can (15-oz) mixed vegetables, drained
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped celery

In a medium bowl, mix the kidney beans and mixed vegetables together. Add the bell pepper, onion, and celery to the mixture. Make the sauce and pour over the vegetable mixture.

SAUCE:
1/2 cup sugar (or Splenda granular for diabetics)
2 tbsp all-purpose flour
1/2 cup vinegar
1 tsp mustard

Cook the sauce ingredients together in a saucepan, stirring, until the mixture thickens. Allow to cool then add the sauce to the vegetable mixture and toss to coat well.

Tuesday, October 13, 2009

APPLE, RAISIN, OATMEAL COOKIES

3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup water
3 cups Oats with Apple, Raisin, and Spice*

Preheat oven to 350 degrees. Beat together the butter and sugars until light and fluffy. Beat in egg and vanilla. Add combined flour, baking soda and salt alternately with the water; mix well. Stir in the oats. Drop by rounded teaspoonfuls onto cookie sheets. Bake 12 to 14 minutes or until light golden brown. Cool 1 minute on cookie sheet before removing to wire racks to cool completely. Store in a tightly covered container.

Monday, October 12, 2009

INDIANA APPLE YAMS

8 to 10 large baking apples
1 can (20-oz) sweet potatoes
1/4 cup dark Karo syrup
1/4 cup butter, melted
1 tsp salt
1/4 tsp cinnamon
16 miniature marshmallows
1 tbsp lemon juice
1/4 cup butter

Heat the oven to 350 degrees.

Hollow out the apples until only a 1/2-inch thick wall remains. Combine the Karo syrup, melted butter, salt, cinnamon, marshmallows, and lemon juice. Drain the sweet potatoes, mash and combine with the syrup mixture. Stir to combine mixture well. Generously stuff the apples with the sweet potato mixture to overflowing. Place the apples in a cake pan or casserole dish and dot with the remaining 1/4 cup butter. Place in the oven and bake at 350 degrees for 1/2 hour.

GOURMET POTATOES WITH SAUSAGE

This recipe is from an old Midwestern Church Cookbook.

6 medium potatoes
1/4 cup butter + 2 tbsp
1 1/2 cup sour cream
1 tsp salt
1 tsp paprika
2 cups shredded Cheddar cheese
1/4 cup finely chopped green onion, including tops
1/4 tsp pepper
1 lb smoked sausage

Preheat the oven to 350 degrees and butter a 2-quart casserole dish.

Place the potatoes, unpeeled, in a large saucepan; cover with water and cook until fork tender. Drain water and allow potatoes to cool. Peel the potatoes and shred coarsely. Over low heat, in another saucepan, combine the cheese and the 1/4 cup butter and stir until almost melted. Remove from the heat and blend in the sour cream, onion, salt and pepper. Fold in the potatoes. Turn the mixture into the casserole dish. Dot the potato mixture with the 2 tablespoons of butter and sprinkle with the paprika.

Slice the sausage into about 1/2-inch pieces and fry to remove the grease and drain on paper towels. Place over the top of the casserole. Bake at 350 degrees for 30 minutes. Leave casserole uncovered.

Sunday, October 11, 2009

OLD LADY'S CHICKEN AND DUMPLINGS

This is an old Southern Indiana recipe.

1 stewing hen (4 to 5 lbs) cut-up
3 to 4 sprigs parsley
4 celery stalks with the leaves attached, cut-up
1 carrot, diced
1/2 cup chopped onions
2 tsp salt
1/4 tsp pepper
cold water

Fit the pieces of preheated chicken into a large heavy kettle. Add the parsley, celery, carrot, and onion. Sprinkle the salt and pepper over all. Add enough cold water to barely cover the chicken. Cover the kettle and heat to boiling. Remove any scum from the pan. Reduce the heat to simmer and cook for 2 1/2 to 3 hours. Make sure you have enough water to cover the chicken.

Dumplings:
flour
baking powder
salt

In a bowl combine some flour, baking powder, and salt to make amount of dumplings you want. Make a well in the center of the flour mixture and pour milk into the well, stirring with a fork, until of a sticky consistency that will hold together. Do not over mix. Sprinkle with a little parsley. Dip a teaspoon into the hot chicken broth, then into the dumpling batter. Drop the batter into the hot broth. Repeat until batter is used. Drop the dumplings into the hot broth quickly. Replace the cover on the kettle and boil gently for 12 to 15 minutes or until dumplings are cooked through. Remove the dumplings from the kettle to a large serving platter. Arrange the chicken pieces around the dumplings.

Yield: 6 to 8 servings

MIZ ELLA'S TAMALE LOAF

This is an old Midwestern Recipe.

1 lb roll bulk sausage
1 lb ground beef
1 pint tomatoes
1 can cream style corn
1 tbsp salt
1 tbsp pepper
1 large onion, chopped
1 stick butter
1 small can pimentos
1 tbsp chili powder
1 1/4 cups yellow corn meal
1 cup whole milk
3 eggs, well beaten

Preheat oven to 350 degrees.

In a large skillet cook the sausage and hamburger until brown. Drain the meat mixture and return to the skillet. Add the tomatoes, cream style corn, salt, pepper, and onion; stir to blend. Cook over low heat for about 15 minutes. Add the butter, pimentos, chili powder, cornmeal, milk, and eggs. Mix together and form into a loaf. Bake at 350 degrees for 1 hour.

Saturday, October 10, 2009

MIZ SARAH'S HAM LOAF

This is an old "church socials" recipe from the Midwest.

1 lb cured ham, ground
1 1/2 lb lean pork, ground
3/4 cup fine dry bread crumbs
1/2 cup drained canned tomatoes
1/2 tsp salt
1 egg, well beaten
1/2 cup milk

Sauce:

1/2 cup firmly packed brown sugar
1 tbsp dry mustard
2 tbsp vinegar

Preheat oven to 350 degrees.

In a large bowl mix the ground ham with the ground pork and salt. Mix in the bread crumbs. Add the tomatoes, egg, and milk. Using your hands, mix together well and form into a loaf. Place the loaf in a meat loaf or other baking pan.

In a small bowl, combine the brown sugar, mustard, and vinegar. Cover the meatloaf with the sauce. Bake at 350 degrees for 1 1/2 hours. Baste the meatloaf every 30 minutes with the sauce. This is very important to bring out the full flavor.

HONEYMOON PINEAPPLE HASH

36 large marshmallows
1/2 cup milk
1 tall can evaporated milk
1 can crushed pineapple, drained
28 graham crackers
5 tbsp butter, melted

In a small saucepan over medium-low heat, melt the marshmallows in the milk stirring constantly; do not boil. Remove from the heat, pour into a large bowl and allow to cool. In another large bowl, whip the evaporated milk until it holds peaks. Once the marshmallow mixture has cooled, add the whipped evaporated milk and the pineapple. Fold in to blend.

Crush the graham crackers into crumbs and add the melted butter. Mix well. Cover the bottom of a lightly greased pan or baking dish with 1/2 of the crumb mixture. Press down. Pour the pineapple mixture over the crumb crust. Put the remaining graham cracker mixture over the top of the pineapple mixture. Put in the freezer for 2 hours before serving.

Friday, October 9, 2009

OLD FASHION ZUCCHINI LASAGNE

1 lb lean ground beef
1 can (15-oz) tomato sauce
1/2 tsp salt
1/4 tsp dried basil
4 medium zucchini
1 carton (8-oz) cottage cheese
1/4 lb mozzarella cheese, shredded
1/3 cup chopped onion
1/2 tsp oregano
1/8 tsp pepper
1 egg
2 tbsp flour

In a 10-inch skillet, brown the ground beef with the onion. Cook until the beef is no longer pink and the onion is transparent. Drain the beef and onion mixture, return to the skillet; add the tomato sauce, salt, basil, oregano, and pepper. Bring to a boil and simmer 5 minutes. Slice the zucchini lengthwise in 1/4-inch thick slices. In a small bowl, mix the cottage cheese with the egg. In a 9 x 13-inch baking pan, layer half the zucchini, sprinkle with half the flour. Add half of the cottage cheese-egg mixture, half the meat mixture, and half the mozzarella cheese. Repeat the layers, ending with the remaining mozzarella. Bake in a 375 degree oven for 40 minutes. Allow to set for 10 minutes before serving.

LONE STAR RIBS

3 to 3 1/2 lbs spareribs

Marinade:

1 cup hot water
1/3 cup vinegar
3 tbsp brown sugar
2 bay leaves, crushed

Basting Sauce:

1/3 cup vinegar
2/3 cup ketchup
2 tbsp Worcestershire sauce
3 tbsp sweet pickle relish
1/2 tsp ground cloves
1/2 tsp ground ginger
red bell pepper for garnish

Crack ribs or ask your butcher to crack them. Wipe ribs with a damp paper towel.

Arrange ribs in a deep glass dish or stainless steel dish. Combine ingredients for marinade and stir to melt brown sugar. Pour marinade while hot over the ribs. Let stand at room temperature for at least 2 hours or in the refrigerator overnight.

Combine the ingredients for the basting sauce. Preheat charcoal or broiler. Remove the ribs from the marinade. Place over the coals or in the broiler; sear well. Turn the ribs and sear the other side. Brush with sauce and cook, turning and basting on both sides until cooked to your liking. This should take 45 minutes to 1 hour depending on how done you like them. Cut the red bell pepper into wedges and place around or over the ribs on the serving platter.


Thursday, October 8, 2009

EASY OLD FASHION BAKED BEANS

This recipe is from an old grocery store ad.

2 cans (regular-size) Great Northern Beans
1 cup tomato catsup
1/2 cup brown sugar
2 tbsp prepared mustard
1 medium onion, chopped
6 slices bacon, cut into 2-inch pieces

Preheat oven to 350 degrees. Saute the onion and bacon. Set aside. Combine the beans, catsup, brown sugar, and mustard. Pour the bean mixture into a lightly buttered casserole dish. Top with the bacon and onion mixture. Cover and bake at 350 degrees for 1 1/2 hours. Serves 6 to 8.

PRIZE-WINNING PERSIMMON PECAN SUPRISE

This is another Indiana persimmon recipe.

1 1/2 cups vanilla wafer crumbs
1/2 cup chopped pecans

Combine the wafer crumbs and the pecans together well. Spread the mixture over the bottom of an 8 x 8-inch square dish or pan, reserving about 1/3 cup for later.

1 cup persimmon pulp
1/4 cup powdered sugar

Mix the pulp and powdered sugar together well and spread half of the mixture over the crumb layer.

1 cup marshmallow cream
2 oz cream cheese, softened
1/2 cup powdered sugar

Combine the marshmallow cream, cream cheese, and powdered sugar together until mixed well. Spread the marshmallow cream mixture over the persimmon pulp mixture.

1 small jar of maraschino cherries

Drain cherries well on paper towels; coarsely chop. Sprinkle cherries over the marshmallow cream mixture, saving a tablespoonful to sprinkle on top as garnish.

Spread the remaining persimmon pulp mixture over the cherries.

1 small carton frozen whipped topping, thawed.

Spread the thawed whipped topping over the chopped cherries.

Sprinkle the remaining vanilla wafer-nut mixture over the top of the whipped topping. Sprinkle the reserved tablespoon of cherries over the top. Refrigerate until thoroughly chilled before serving.

Wednesday, October 7, 2009

GIGI'S OLD FASHION BEAN SALAD

2/3 cup cider vinegar
3/4 cup sugar
1 tsp salt
1 can wax beans
1 can cut green beans
1 can lima beans
1 can red kidney beans
1 medium onion
1 green bell pepper
1/3 cup salad oil
1/2 tsp pepper

In a saucepan heat the vinegar, sugar, and salt until the sugar is melted. Drain the wax beans, green beans, and lima beans. Rinse and drain the kidney beans. Dice the onion and the bell pepper. Combine the beans, onion, and bell pepper in a medium bowl. Add the vinegar mixture, salad oil, and pepper. Toss together well to coat all the beans and vegetables. Refrigerate overnight for the best results.

APPLESAUCE MEATBALLS

This recipe is from an old Southern Indiana church cookbook.

2 lb hamburger
2 eggs
1 can (16-oz) applesauce
3 cups soft bread crumbs
2 tsp salt

Preheat the oven to 350 degrees. Combine all the above ingredients and mix together well. Form the mixture into meatballs. Brown lightly in a large skillet. Place in baking dish or pan, in one layer if possible. Pour the following sauce over the meatballs. Bake at 350 degrees for 1 hour for approximately 20 meatballs. Adjust baking time to more or less depending on the size of your meatballs.

Sauce:

2/3 cup ketchup
1/2 cup water

Mix together well and pour over the meatballs before baking.

Monday, October 5, 2009

JUDY'S PRIZE WINNING PERSIMMON PUDDING

Another Southern Indiana recipe.

2 cups persimmon pulp
3 eggs
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/2 stick butter
2 cups granulated sugar
1 1/2 cups buttermilk
1 1/2 cups flour
1/4 tsp salt
1/4 cup milk
1/4 tsp vanilla extract

Combine the persimmon pulp, eggs, and sugar; blend together well. Combine the baking soda with the buttermilk; add to the persimmon mixture and blend. Sift together the baking powder, cinnamon, flour, and salt; add to the mixture. Melt the butter in a 9 x 13-inch baking pan that has been sprayed with a vegetable oil spray. Add the butter, milk, and vanilla to the mixture and blend in well. Pour into the baking pan and bake at 325 degrees for 45 to 1 hour.

MALIBU FRUIT PUNCH

1 1/2 cups Hawaiian Punch Fruit Juicy Red
1 cup vanilla ice cream
1 cup small ice cubes or cracked ice
1/2 cup plain yogurt

In a blender container, combine all ingredients. Run on high for 30 seconds or until the ice is crushed. Serve.

Yield: 4 8-oz servings

Sunday, October 4, 2009

DRESSED-UP WALDORF SALAD

6 medium red apples, diced
1 cup diced celery
1 cup grapes
1/2 cup chopped walnuts
1/2 cup golden raisins
3/4 cup salad dressing
1 cup miniature marshmallows
1 tbsp sugar

Combine all ingredients in a large bowl and toss until coated.

Yield: 10 to 12 servings.

OLD TIMEY OATMEAL COOKIES

This recipe is so old, I don't know where it came from.

3/4 cup lard (or shortening)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 tsp vanilla
1 cup sifted all-purpose flour
1 tsp salt
1/2 tsp baking soda
3 cups uncooked oats

Beat the lard (or shortening), brown sugar, granulated sugar, egg, water, and vanilla together until creamy. Sift together the flour, salt, and baking soda. Add the flour mixture to the sugar mixture; blend well. Stir in the oats and drop by teaspoonful onto greased cookie sheets. Bake in a preheated moderate oven (350 degrees) for 12 to 15 minutes.


Variation: You could add 3/4 cup raisins for Oatmeal-Raisin Cookies.

Saturday, October 3, 2009

JIFFY CAKE MIX HOT ROLLS

This is an old church cookbook recipe.

1 box Jiffy brand white cake mix
1 pkg dry yeast
1 1/4 cups warm water
3 cups flour

Mix all the ingredients together in a large bowl. Set in a warm place and let rise until double in size. Punch down and shape into rolls. Dip into vegetable oil and let rise again. Put into greased muffin cups or arrange in a pan. Bake at 375 degrees until browned.

AGATHA'S GOLDEN CRUMB BROCCOLI CASSEROLE

6 cups cut-up fresh broccoli
1 can cream of mushroom soup
1/4 cup mayonnaise
1/4 cup shredded cheese
1 tbsp chopped pimento
1 1/2 tsp lemon juice
1/3 cup crushed buttery crackers

Preheat oven to 350 degrees. Butter a shallow baking dish; set aside.

Cook the broccoli in salted water for 10 to 15 minutes or until tender. Drain the broccoli and remove to prepared baking dish. Whisk together the mushroom soup and the mayonnaise until smooth. Stir in the lemon juice and the shredded cheese. Pour the mixture over the broccoli and top with the cracker crumbs. Bake for 35 minutes at 350 degrees.

Friday, October 2, 2009

NEWLIE'S SKILLET LASAGNA

This recipe is from a friend of my husband's late aunt.

1 lb. ground beef
1 pkg (2-oz) dry spaghetti sauce mix
1 lb cottage cheese
3 cups medium-size noodles
1 tbsp sweet basil
1 tbsp parsley flakes
1/2 tsp salt
1 can stewed tomatoes
1/2 cup water
8 oz shredded Mozzarella cheese

In a large skillet, cook the ground beef until no longer pink. Drain off the fat and rinse with hot water. Put the ground beef back into the skillet and sprinkle half the dry spaghetti sauce mix over the meat. Next, spread the cottage cheese over the meat and sauce mix. Add the uncooked noodles in a layer over the cottage cheese. Sprinkle with the remaining half of the spaghetti sauce mix, the basil, parsley and salt over the noodles. Add the tomatoes with their liquid and the water, being sure all the noodles are moistened. Cover with a tight fitting lid. Cook on medium-low (about 250 degrees) for 30 to 35 minutes. Sprinkle the cheese over the mixture; return the lid and let steam for about 10 minutes for cheese to melt before serving.

FOOLED YOU HAM SALAD SANDWICHES

This recipe is from an old Hoosier cookbook.

1 lb bologna
1/2 cup sweet pickle relish
1 cup mayonnaise-style salad dressing
1/2 dozen boiled eggs, finely chopped
1/2 cup finely chopped onion

Grind or finely chop the bologna. In a large bowl, combine the bologna, pickle relish, and onions. Add the salad dressing and eggs. Stir to combine well. This makes a great sandwich served on bread or split rolls with lettuce leaves.

Thursday, October 1, 2009

PAT'S COCONUT BREAD

An old Texas recipe.

2 1/4 cups all-purpose flour
1 cup sugar
1 tbsp + 1 tsp baking powder
1 tsp salt
1 1/4 cups shredded coconut, toasted and cooled
1 1/2 cups milk
1 egg, lightly beaten
2 tbsp peanut oil
1 tsp coconut extract

Preheat oven to 350 degrees. Lightly grease a 9-inch loaf baking pan.

Sift the flour, sugar, baking powder, and salt into a medium mixing bowl. Add the toasted coconut and blend well. Combine the milk, egg, oil, and coconut extract in another bowl; mix together well. Add the milk mixture to the flour mixture, all at once, and stir briefly just until blended. Do not overmix.

Pour the batter into the prepared pan. Bake at 350 degrees for about 1 hour or until a wooden toothpick inserted in the center comes out clean. Invert onto a wire rack and cool to room temperature before slicing.

WACKY BRAN PANCAKES

This is an old Girl Scouts recipe.

2 cups milk
1/2 cups All-Bran cereal
1 egg, beaten
1 1/2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
2 tbsp sugar
3 colors of food coloring, your choice

In a medium mixing bowl, stir the milk and cereal into the beaten egg; let mixture stand for a couple minutes or until the cereal is softened. Sift together the flour, baking powder, salt, and sugar. Stir the dry ingredients into the cereal mixture just until blended. This batter will be lumpy.

Take 1/3 portions of batter and put into 3 separate small bowls. Stir your food coloring choices into the bowls of batter.

Drizzle colored batter onto a lightly greased hot griddle to make faces, ie eyes, nose, mouth. Cook until bubbles appear. Pour 1/4 cup batter over each face. Cook until bubbly. Turn once.

Yield: 10 to 12 pancake faces.

Canned Pumpkin vs Home Cooked Pumpkin

I am pleased to note, that 100% of you who answered the recent poll: Do you use canned pumpkin or cook your own? said you use canned pumpkin. I, too, use the canned pumpkin. I remember when I used to buy the pumpkins, clean out the seeds and strings, cut up the pumpkin and cook it. My son swore that was the only way he could eat pumpkin pie. Ha, Ha. The joke was on him. Once I changed to using canned pumpkin, he didn't notice the difference! Now that he is the chief cook in his family--he has four kids--I notice canned pumpkin works well for him too!!