Monday, May 30, 2011


1 pkg (10-oz) frozen peas
2 tbsp butter
1/4 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 can cream of mushroom soup
1 can (8-oz)water chestnuts, drained and sliced
1 small jar pimentos, chopped
1/3 cup crushed cheese crackers

Cook and drain peas. Melt butter in a 10-inch skillet; saute the onion, celery, and bell pepper until crisp tender. Combine the peas, sauteed vegetables, mushroom soup, water chestnuts, and pimentos and pour into a buttered 8-inch square baking dish. Sprinkle the crushed cracker crumbs over the top of the mixture. Bake at 350 degrees for 25 to 30 minutes until bubbly and heated through.

Saturday, May 28, 2011


1 1/2 cups white or yellow cornmeal
1 tbsp all-purpose flour
1 tbsp sugar, optional
2 1/4 tsps baking powder
1/2 tsp salt
1/2 tsp baking soda
2 eggs, lightly beaten
1 can cream-style corn
1 cup buttermilk
2/3 cup canola oil
2 cups shredded cheddar cheese
1 medium red bell pepper, finely chopped
1 jalapeno pepper, seeded and chopped
4 large green onions, chopped

Preheat oven to 350 degrees.
Grease or spray a 9 x 13-inch baking pan; set aside.

In a mixing bowl, combine the cornmeal, flour, sugar (if using), baking powder, salt, and baking soda; set aside. Combine the eggs, corn, buttermilk, and canola oil; stir into the cornmeal mixture just until blended. Fold in the cheese, peppers and onions. Pour into the prepared baking pan and bake at 350 degrees for 30 to 35 minutes until done.

Friday, May 27, 2011


This recipe is from an old lady who was a German citizen.

4 lbs potatoes, cooked
1/2 cup diced or chopped onion
1/2 lb bacon, fried crisp and crumbled (save drippings)
4 large boiled eggs, peeled and chopped
1 1/2 cups sugar
1/4 cup all-purpose flour
1/4 tsp salt
1/2 tsp black pepper
1/2 cup bacon drippings (add enough oil to make the above drippings 1/2 cup)
3/4 cup cider vinegar
1 chicken bouillon cube, dissolved in 3 cups water

Peel and slice the cooked potatoes. Sprinkle the diced onion, chopped eggs and crumbled bacon over the potatoes; set aside.

In a saucepan, whisk together the sugar, flour, salt, pepper, and the bacon drippings. This mixture will be like paste. Add the vinegar and bouillon mixture. Bring to a boil and boil for 2 or 3 minutes stirring constantly. Add to the potatoes and stir to coat. Let stand at room temperature for about 4 hours before serving.


The town where I was born and raised, Bedford, Indiana, was hit by tornados this week. This is the area where so many of the recipes on this blog are from. Fortunately, injuries were minor and there was no loss of life. However, the devastation is heartbreaking. A friend's neighbor's home was flattened and my sister lost a tree or two on her property. My heart goes out to my hometown.


This is another old recipe from my childhood hometown of Bedford, Indiana.

1 quart yellow corn meal
1 cup white flour
3/4 cup fine chopped onion
1/2 bunch parsley that is chopped very fine
1 1/2 cups milk
1/2 cup heavy whipping cream, whipped until foamy
5 whole eggs, beaten
1 tbp. granulated garlic
1 tbp. baking powder
1 tbp. sugar
1 tbp. salt
hot fat (oil) for frying

Mix all the ingredients (except for the fat) in a large glass or steel mixing bowl. Place bowl of mixture in the refrigerator for at least one hour while the seasonings blend.

Heat the fat in a large dutch oven (1/2 to 3/4 full). Heat oil to around 350 degrees. Using two tablespoons (one for dipping up the batter, one to push batter out into hot oil) put hushpuppy batter into the oil being careful not to get splattered with hot oil. Fry the puppies until they are light brown, turning to brown all sides, for about 3 to 5 minutes. Serve warm after draining on toweling.

Yield: approximately 4 dozen hushpuppies.

Wednesday, May 25, 2011


1 1/2 lbs. hamburger meat
1 package taco seasons
1 carton sour cream - 8oz
1 small yellow onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
1/2 lb cheddar cheese, grated

In a skillet, brown the hamburger meat. Stir meat while cooking to crumble. When meat is browned, drain off fat. Spread meat on the bottom of a 9 x 13-inch pan. Let meat cool 5 minutes. Layer on top of meat mixture: sour cream, onion, green pepper, tomatoes, and top with cheese. Serve with tortilla chips or corn chips.


This cheesecake may not be quite vintage but I know it is at least 40 years old.

4 pkgs (8-oz each)cream cheese, softened
1 1/2 cups sugar
1/2 cup cornstarch
2 sticks butter, softened (unsalted is best)
2 cups heavy cream
6 eggs

Preheat oven to 350 degrees.
Oil a 10-inch springform pan and wrap the outside of the pan with heavy duty aluminum foil; set aside.

In a large mixer bowl, beat the cream cheese until it is smooth. When cheese is smooth, add the sugar and blend in. Add the cornstarch, butter, heavy cream, and eggs, beating well after each. Pour mixture into the prepared pan and place the pan inside a larger pan filled with about 1-inch of water.

Bake the cake for 1 hour at 350 degrees or until cake is golden brown. Transfer pan to a wire rack to cool. Once cooled completely, this will take about 3 or 4 hours, remove the side of the pan. Cover the cake and keep in the refrigerator until serving time. Refrigerate any leftovers.

Note: Top with some fresh fruit of your choice, if desired.

Monday, May 23, 2011


This recipe is so old I don't even remember where I got it.

Combine in a skillet:
1 lb hamburger
1 large onion, chopped
Brown well and add:
1 can tomato soup (10 1/2-oz)
1 tsp. salt
3/4 tsp black pepper
1 Tbs. chili powder
1 can (12-oz) whole kernel corn
1/4 cup chopped green pepper

Mix well and let simmer 15 minutes. Turn into greased casserole or baking dish. Top with cornbread. Bake in moderate oven, 350 degrees for 20 minutes.

Stir together:
3/4 cup cornmeal
1 Tbs. sugar
1 Tbs. flour
1 1/2 tsp. baking powder

1 egg, well beaten
1/2 cup milk
1 Tbs. bacon drippings

Pour onto the beef mixture. Do not worry if this topping sinks during baking. It will rise again and look crispy.

Note: File Photo

Saturday, May 21, 2011


3 c. flour
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
2 c. sugar
2 pkg. frozen strawberries, thawed
4 eggs, well beaten
1 1/4 c. oil or melted shortening
1 1/4 c. chopped pecans

Sift dry ingredients together into a large bowl and make a well in the center. Mix remaining ingredients and pour into the well. Stir just enough to dampen all ingredients and pour into 2 greased loaf pans. Bake at 350 degrees about 1 hour.

Friday, May 20, 2011


2/3 cup butter
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
1/2 cup unsweetened cocoa
2 1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. soda
1/4 tsp salt
1 cup water
2/3 cup sauerkraut, drained and chopped

Cream sugar and butter. Beat in eggs and vanilla. Sift dry ingredients. Add alternately with water to egg mixture. Stir in kraut. Turn into 2 greased 8 inch pans. Bake for 30 minutes at 350 degrees or until done.

2 egg yolks
1/4 cup canned milk
1/2 stick butter
1 tsp vanilla

Cook for 7 minutes and put on cake immediately.

Thursday, May 19, 2011


This recipe is from an old family friend.

1 lb. hamburger
1 can cream of mushroom soup
1/2 soup can water
1/2 cup catsup
diced peppers, mangoes* and onions
salt to taste

Brown hamburger in a skillet. Add diced peppers, mangoes, onions, and salt. Add the mushroom soup, water, and catsup. Cover and simmer for 15 minutes. Serve on hamburger buns.

*In Southern Indiana mangoes are green bell peppers.

Wednesday, May 18, 2011


This is another old Hoosier recipe.

6 large potatoes
6 slices bacon
1 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
2 lb. sauerkraut
1 bottle (8-oz)creamy Russian dressing
4 sandwich-size slices Swiss cheese, cut into lengthwise strips

Boil potatoes in salted water until tender. Peel and slice in 1/4-inch thick slices. Fry bacon and drain on paper towel. Cook onions in remaining bacon dripping in skillet until tender.

Combine the potatoes, salt, pepper, onions, sauerkraut, and salad dressing in well greased 6-cup shallow baking dish. Crumb bacon over potatoes. Top with the cheee strips. Bake at 350 degrees for 8 minutes.


This is an old recipe from my childhood. Use your imagination and cooking skills with the instructions!! I love these old recipes. Sometimes just reading them is as good as reading a novel.

2 large pkgs apricot Jell-O
2 cups boiling water
1 1/2 cups cold water
1 (No. 2) can crushed pineapple
2 cups small marshmallows
2 large bananas, sliced

Prepare the Jell-O; let cool before adding other. When finished, add the following topping.

1 cup pineapple juice
1 egg, beaten
2 tbsp butter
1/2 cup sugar

Cook until thick. Add 1 package cream cheese. Put over salad. Let cool and add Dream Whip.


1 lb hamburger
1 medium onion
1 can stewed tomatoes
1 cup water
1 small zucchini, chopped
salt and pepper (as desired)
garlic or chili powder (optional)
1/2 stick butter
4 to 5 slices day old bread, crumbled

Brown hamburger and onion; drain. Add tomatoes, water, salt, pepper, and garlic or chili powder if using; mix together well. Stir in the zucchini. Cook on low for about a half hour or until the liquid is absorbed.

Pour the mixture into a buttered casserole dish. Mix the bread crumbs with the butter and sprinkle over the top of the casserole. Brown under the broiler for about 6 minutes or until golden brown but be careful not to burn.

Tuesday, May 17, 2011


This recipe was from an old newspaper column in the 1950s in my hometown in Southern Indiana.

1 can tomato soup
1/2 cup chopped onion
1 tbs. Worcestershire sauce
1 tsp salt
1/2 cup corn flake crumbs or 2 cups corn flakes crushed
2 lbs. ground beef
2 tsp. chopped parsley
1 egg, slightly beaten
dash pepper

Mix all ingredients thoroughly. Shape firmly into a loaf and place in a shallow baking pan. (Thorough mixing and firm shaping will result in a moist, easy-to-slice loaf). Bake at 350 degrees about 1 1/4 hours. For sauce combine 1/4 cup drippings with an additional can of tomato soup, heat and serve over loaf. Makes 8 servings.

Monday, May 16, 2011


This is a recipe I have had since we left the USAF and moved back to Indiana around 1970.

1 tablespoon salad or olive oil
1 1/2 lb ground chuck
1/2 cup chopped onion
1 clove garlic, crushed
1 tablespoon chili powder
1 1/4 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 can (8.25-oz) tomatoes, undrained
1 can (8.50-oz) kidney beans, undrained
1/2 cup red wine*
1 pkg (12-oz) corn muffin mix
1 can (8.75-oz) cream-style corn
1 egg
1/4 cup milk
1/4 cup grated Cheddar cheese
Chopped parsley

Put the oil in a hot heavy 10-inch skillet. Saute the beef, onion, and garlic until the beef is browned--about 5 minutes.
Add the chili powder, salt, oregano, basil, and tomatoes; mix well. Cook over low heat, covered, 30 minutes. Stir in kidney beans and wine, and cook 10 minutes longer.
Preheat oven to 400 degrees.
In a medium bowl, combine the corn muffin mix, corn, egg, and milk; mix just until the muffin mix is moistened.
Skim the fat from the meat mixture in the skillet and discard. Spread the muffin mixture over the meat ixture evenly.
Bake 25 minutes or until top is golden brown. Let stand in skillet for a couple of minutes. Invert pan onto a serving plate. Garnish with the chopped parsley. Serve with catsup.

Yield: 8 servings

*If you don't want to use wine, substitute water.
Note: Instead of catsup, I like to use salsa.

Saturday, May 14, 2011


This is one of the many recipes I inherited in the treasure trove of recipe boxes from my mother's estate.

1 3/4 cups cake flour
2 1/4 tsp baking powder
3/4 tsp salt
1/2 cup shortening
1 cup + 2 tbsp sugar
2 eggs, unbeaten
2/3 cup milk
1 tsp vanilla
2/3 cup coconut
extra coconu for sprinkling over frosting, if desired

Sift together three times: flour, baking powder, and salt. Cream shortening with sugar until light and fluffy. Add eggs, one at a time, beating well after each. Then add the flour mixture, alternately with the milk, beating until smooth. Mix in the vanilla and coconut.

Pour batter into two round 8-inch layer cake pans, lined on bottom with waxed paper. Bake in a moderate oven (375) for 25 to 30 minutes. Cool and frost with your favorite frosting and sprinkle top and sides with additional coconut, if desired.


Slice 7 pounds of cucumbers and soak in 2 gallons of water. Add 2 cups of lime. leave in this for 24 hours. Wash well and soak in water for 3 more hours.

Cover with this solution:
2 qt. vinegar
9 c. sugar
1 tbsp. salt
2 tsp. whole cloves
2 tsp. celery seed
1 tsp. mixed spices

Let stand overnight in this solution. Bring to a boil and can.

Wednesday, May 11, 2011


This recipe was often made by an eldery lady in the community where I grew up in the 1950s.

1 1/4 cups sugar
2 tsp dry mustard
2 tsp salt
1 medium onion, grated
2/3 cup vinegar
1 pint vegetable oil
1 1/2 tsp celery seed

In a medium mixing bowl combine the sugar, mustard, salt, onion, and half of the vinegar and beat. Gradually add the oil, celery seed, and the rest of the vinegar. Store in a sealed quart jar.

Monday, May 9, 2011


This is an old recipe from Lawrence County Indiana where I was born and raised, oh so long ago!

6 cups grated zucchini, peeled
5 cups sugar
1 can crushed pineapple in juice
1 box Sure-Jell
2 tbsps lemon juice
1 box (6-oz) apricot-flavored gelatin

Cook the zucchini and sugar for 6 minutes; Remove from the heat. Add the pineapple, Sure-Jell, and lemon juice. Return to the heat and cook for another 6 minutes. Remove from the heat and add the gelatin. Stir until gelatin is completely dissolved. Seal in jelly jars or place in freezer containers and freeze.

Saturday, May 7, 2011


This is a recipe from a lady in the church where I grew up with her children.

2 cups potatoes, sliced thin
1 tsp salt
4 pork chops
1 small onion, sliced
4 tbsp flour
1 cup milk

Arrange potatoes and onion in layers in a greased baking dish. season with salt and pepper. Trim fat off pork chops and roll chops in some flour, then brown in a pan on each side and remove from pan.

Set aside all, except 1 tablespoon of the fat from the pork chop pan. Brown the flour with the fat in the pan. Add the milk. Blend until smooth and cook to a thin white sauce. Pour sauce over the potatoes. Top with the chops. Cover dish and bake at 350 degrees for 50 to 60 minutes.

Friday, May 6, 2011


1 lb hamburger meat
1 onion, medium size
1 cup tomatoes
1 cup red beans
1 or 2 mangos*
1 tsp chili powder
1 cup corn meal
1/2 cup flour

Chop the onion and brown in a skillet with the crumbled hamburger meat. When meat is browned, drain off excess fat. Add the tomatoes, beans, mangoes; stir together to blend. Leave mixture in skillet if skillet is ovenproof. Otherwise transfer to a casserole dish or baking pan.

Mix the corn meal and flour with enough milk to make a corn bread consistency mixture; pour over top of the other ingredients and bake at 375 degrees until the cornbread topping is done.

*Mango is a green bell pepper in the Midwest. I never knew there was a fruit called mango until I was an adult living in the West! Don't use the real mango in this recipe. This recipe refers to green bell pepper. Thanks to a reader for pointing out that I omitted the explanation for the *. I'm getting old and forgetful!!!!

Thursday, May 5, 2011


1 lb ground beef, browned, crumbled, drained
3/4 lb bacon, cut into small pieces
1 cup chopped onion
2 cans pork and beans
1 can kidney beans, drained
1 can butter beans, drained
1 cup catsup
1/4 cup brown sugar
3 tbsp white vinegar
1 tsp salt
dash of black pepper

Put browned, crumbled, and drained ground beef into the crockpot.

Brown the bacon and onion in skillet, drain completely of fat; add to the beef.

Add all the beans, catsup, brown sugar, vinegar, salt and pepper to the crockpot. Stir mixture to combine all ingredients. Cover crockpot and cook on low setting for 4 to 8 hours. May also be cooked in oven as a casserole. Should bake about an hour at 350 degrees, if you choose this method.


This recipe is from a small Southern Indiana church community many years ago.

1 (No. 2 1/2) can sliced pineapple
1/2 lb cold Velveeta or American sliced cheese
18 large marshmallows, cut into fourths

Drain the juice from the pineapple. When well drained, dice the pineapple. Cube the cheese.

3/4 cup sugar
Lump of butter (size of a small egg)
2 tbsp flour (rounded)
2 eggs

Stir in pineapple juice and cook, stirring constantly, in double boiler until thick, about 5 minutes. Let this custard get cold, then combine with diced pineapple, cubed cheese, and marshmallows. Sprinkle ground nuts on top (optional). Serve on a bed of lettuce leaf when chilled. Keep in refrigerator.


This is another old recipe from my Southern Indiana childhood. We always made our own pickles. Store bought pickles were rare in our area.

Slice cucumbers lengthwise in quarters. Cover with 1/2 cup salt to 1 quart water solution. Let stand in this solution for 3 days.

Drain and cover with cold water. Change water each day for 3 days. Drain.

Cook 2 cups vinegar, 4 quarts water, and 2 tablespoons of alum. Pour over the cucumbers; leave overnight. Drain. Reheat and cover cucumbers for a second day.

Drain. Boil 2 cups sugar, 2 cups vinegar, 1 tablespoon dill seed, and 1 tablespoon mustard seed. Discard alum-vinegar mix and cover drained cucumbers with the sugar and vinegar mixture. Let set one day.

Drain. Add 2 more cups sugar to vinegar and pour over cucumbers. Next day, pour off vinegar and reheat. Put cucumbers in jars and pour hot vinegar over and seal.

Note: If any of the jars don't seal, refrigerate or place in a hot water bath.

Wednesday, May 4, 2011


This is an old recipe my mother cut from a local newspaper column when I was a child in the 1950s.

Piecrust Shell, baked and cooled
1 quart fresh Strawberries, washed and hulled
1 c. sugar
3 T. Corn Starch
1 cup Water
2 tsp. Brandy Flavoring
Few drops red food coloring
1 cup Whipping Cream, whipped and sweetened

Cut up 1 cup of berries. Mix sugar and corn starch in medium saucepan. Stir in water gradually until smooth. Add the cut-up berries. Cook and stir over medium heat until thick and clear. Stir in brandy flavoring and food color. Stir in remaining berries, saving 1/3 cup for garnish. Refrigerate until filling mounds. Pour into baked piecrust shell. Chill until firm, about 4 hours. Top with whipped cream and reserved berriies.

Tuesday, May 3, 2011


This recipe is from an old family friend from my childhood. She worked at a little restaurant in my hometown and we would go there after church on Sunday. Her homemade pies were one of the things that drew people to this little restaurant week after week. Ruby has been gone for years and so has the restaurant but her pies live on in memory.

Beat with a rotary beater 4 eggs.
Then beat in 1/3 cup sugar with 1 tablespoon flour mixed in with sugar.
1 teaspoon salt
1/4 teaspoon nutmeg
2 2/3 cups scalding milk
1 tsp vanilla if desired
Bake 450 for 15 minutes then 350 to finish 25 to 30 minutes.
Test with a silver knife to see if custard is done through.

Note: For you newer cooks who may not know, scalding milk means milk that has just been brought almost to a boil. And of course this goes in an unbaked pie shell.