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.