Tuesday, March 29, 2011

PEAR HONEY

I found this recipe in one of my late mother's boxes of recipe clippings. This one is from my Great-Aunt Truly. I'm sure this recipe is as old as I am, maybe older, and I am a senior citizen!

1 cup fresh pears
1 cup apples
1 cup crushed pineapple
pineapple juice
1/2 cup oranges slices, cut up
1 cup sugar

Peel, and core, both pears and apples and then measure, put through food chopper and measure amount needed for 1 cup of each. Dice the orange slices in small pieces. Mix all ingredients together, using juice from the pineapple, and boil for 20 minutes. Seal in hot jelly jars.

(I love the instructions. That is why I don't change these old recipe instructions. They are too funny the way they are.)

Tuesday, March 22, 2011

DOILY STIFF

My mother and grandmother crocheted a lot and used this recipe to stiffen their doilies after washing them.

3/4 cup cornstarch
2 tbs. turpentine
2 tbs borax
1 quart cold water

Mix water, cornstarch, and borax good. Be sure dissolved. Add turpentine. Dip and squeeze and roll in towel. Let stand for two hours or more.


(Good grief. I never had a clue! No wonder they were always telling us kids to stay away from their handiwork that was so pretty on tables!)

SAUSAGE SUPREME

This is a recipe from Southern Indiana when I was a child in the 40s-50s. It was suggested as "a good recipe when the homemaker has a last minute schedule change and appreciates a good one-dish meal for her family."

2 tbs. shortening
5 potatoes, medium size
1 lb fresh sausage
2 large onions, sliced
3 tbs. chopped green pepper*
1 can tomato soup
1 1/2 tsp salt
1/4 tsp pepper

Melt shortening in skillet. Slice potatoes, brown in fat and push to one side, then brown sausage patties on both sides. Place potatoes, onions, peppers, and seasoning over sausage. Pour tomato soup over all.

Cover and when steam comes from under lid, turn fire low and cook about 45 minutes or until meat and vegetables are well done.

*A green bell pepper

Sunday, March 20, 2011

CHA GIO (Vietnamese Egg Rolls)

This is a recipe from my friend who married one of our American soldiers in Viet Nam. This is one of her favorite family recipes (And they are very good!)

1 lb lean ground beef
1 lb lean ground pork
1/2 lb carrots, shredded
1 onion, minced
2 eggs, beaten
salt to taste
pepper to taste
1 pkg rice papers (found in the ethnic food section of most grocery stores)
warm water

Soak minced onion in a bowl of water and a little salt for 10-15 minutes.

Mix eggs, meats, and carrots. Drain onion and squeeze out excess water. Add onion to the meat mixture. Add salt and pepper; mix well.

Fill a large bowl 1/2 to 3/4 full of warm water. Dip rice papers, one at a time, in the warm water until wet. Place meat filling into the rice paper; roll up and seal.

Drop rolls into hot cooking oil and fry over medium heat until golden brown. Serve with rice, lettuce, and fish sauce.

Monday, March 14, 2011

ONION PATCH PUDDING

This is a Southern Indiana recipe from the 1950s.

2 cups chopped onion
1/4 cup butter
1 well-beaten egg
1 tbs. dried parsley
1/2 tsp. salt
1/8 tsp. pepper
2 cups sifted flour
3 tsp. baking powder
1 tsp. salt
1/4 cup butter
3/4 cup milk
1 1/2 cups sour cream (commercial)
2 unbeaten eggs
1/2 tsp. salt
1/8 tsp. pepper

Saute chopped onion in 1/4 cup butter in a 9x9x2-inch pan. Stir in well-beaten egg, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper. Spread over bottom of pan. Sift together, flour, baking powder and 1 teaspoon salt into mixing bowl. Cut in 1/4 cup butter until particles are fine. Add milk all at once, stirring until dough clings together. Knead on lightly floured surface 10 to 12 times. Pat out to a 9-inch square; place over onion mixture. Combine the sour cream, 2 unbeaten eggs, 1/2 teaspoon salt and 1/8 teaspoon pepper; beat well. Pour over dough. Bake at 375 degrees for 35-40 minutes until deep golden brown. Serve hot.
Note: It is suggested that you serve Onion Patch Pudding with roast meat and gravy.

Saturday, March 12, 2011

MOM'S SUGAR CREAM PIE

This recipe was my late mother's. When my mother passed away, a gentleman came up to me at the visitation and told me she made the best sugar cream pies he had ever eaten.

1 baked pie shell
1/4 cup corn starch (don't skimp!)
1 cup sugar
2 cups milk
1 stick oleo
1 tsp vanilla
cinnamon
nutmeg

Mix together the sugar, cornstarch, and milk. Cook until thick. Remove from heat and add vanilla and oleo. Sprinkle with cinnamon and nutmeg. Pour into the pie shell and bake at 350 degrees for 15 minutes.