Saturday, October 16, 2010


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


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


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.


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


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.


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


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


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


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


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


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.