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 Canola for health purposes)
2 cups persimmon pulp
1/2 cup chopped nuts*
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.


*We Hoosiers usually use pecans or hickory nuts.

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!