Friday, April 29, 2011

BEER BEEF STROGANOFF

This is an old recipe from my childhood in the 1950s, Southern Indiana.

1 ½ lb. beef in cubes
1/8 tsp. pepper
1/8 tsp. salt
½ cup beer
1 ½ cups water
2 beef bouillon cubes
2 small cans mushrooms fried in butter
2 tbs. flour mixed with ½ cup water
1 cup or less sour cream

Brown meat in small amount of fat, add seasoning and cover with beer, water, and add bouillon cubes. Simmer until tender. Thicken with flour and water mixture and add mushrooms. Stir in the sour cream and heat again. Serve over hot cooked rice or Chinese noodles.

Thursday, April 28, 2011

SODA CRACKER PIE

3 egg whites
1 cup nutmeats (pecan or hickory*)
7 soda crackers
1 tsp baking powder
1 cup sugar

Beat egg whites until they stand in stiff peaks. Roll soda crackers into a very fine meal; add baking powder. Fold this mixture into the egg whites, add nutmeats. Pour into an 8 in pie pan that has been well greased. Bake 35 minutes at 350. Top with whipped cream or ice cream to serve.

*This is an old Southern Indiana recipe. In Southern Indiana we have hickory nuts from our hickory trees in the Fall. We usually used them as substitutions for pecans since we had to buy pecans there.

Note: In the "old days" as my kids and grandkids say, our soda crackers came in wide sheets with 4 of todays crackers together and we broke them off. I haven't made this pie in years but suspect the 7 crackers might really be 28 of todays soda crackers. Any feedback out there??????

Tuesday, April 26, 2011

PINK SURPRISE

This is a recipe my family has had since the 1960s. At the time it was given to us, they lady we got it from said it was an old recipe she had used for years and couldn't remember its origin. This recipe was known as a "light dessert".

3 large eggs
1/2 cup cold water
1 cup sugar
pinch salt
1 1/2 tsp baking powder
1 tsp vanilla
1 1/2 cups flour
1 pint whipping cream
large glass of raspberry jam

Beat egg yolks and cold water until very, very light. Add the sugar gradually---continue beating. Combine salt, baking powder, vanilla and flour---add gradually. Bake 325 degree oven in two round layer tins (greased).

Whip cream and combine with raspberry jam. Spread between layers, over top and sides. Set in refrigerator 4 to 5 hours before serving.


Monday, April 25, 2011

BEEFY BUTTERMILK BALLS

This is an old recipe my late mother clipped from a local newspaper column when I was a kid growning up in Southern Indiana in the 40s & 50s.

1 lb ground beef (let me add lean to that)
Worchestershire sauce
1/2 medium onion, chopped
1 cup buttermilk
dash ginger
salt and pepper

Combine ingredients, using about 1 tbs. Worchestershire sauce. Beat until light and fluffy. Drop by heaping teaspoonsfuls into deep fat about 300 degrees and fry 2 to 3minutes, or until done, and drain. Serve them hot as sugested above.

Note: "As suggested above" was with your favorite spaghetti and tomato sauce. Serve with hard-crusted bread, buttered green beans and a tossed salad for a complete meal.

Saturday, April 23, 2011

COFFEE ANGEL FOOD CAKE AND BUTTERCREAM FROSTING

This recipe is from the 1960s when it was a favorite in the South.

1 1/2 cups sifted sugar, divided
1 cup sifted cake flour
1/2 tsp salt
1 1/4 cups egg whites
1 1/2 tsp cream of tartar
1/2 tsp vanilla extract
1 tbsp instant coffee powder or granules

Sifting is important to this recipe and directions should be followed for best results. Combine 1/2 cup of the sugar with the cake flour and sift together 4 times.

Add the salt to the egg whites in a clean and cool mixing bowl; beat until foamy. Sprinkle the cream of tartar into the egg whites and continue beating until soft peaks form. Add the remaining cup of sugar, 1/4 cup at a time, beating well after each addition. Beat until stiff peaks form.

Fold in the vanilla and coffee. Fold in the flour mixture, a half cup at a time, beating well after each addition.

Pour the batter into an ungreased 10-inch tube pan. Bake at 350 degrees for 35 to 45 minutes. Remove from the oven and invert pan over a wire rack.

Ice the above cake with this icing:

Coffee Butter Cream Icing

1/2 cup butter, softened
1/4 tsp salt
2 1/2 cups powdered sugar
3 to 4 tbsp milk
1 tsp vanilla
2 tbsp instant coffee
slivered toasted almonds for garnish, if desired

Cream the butter and salt together in a large mixing bowl. Sift the sugar into the creamed mixture, a little at a time, beating well after each time. Add enough milk to make the icing of a good spreading consistency (icing that is too stiff is hard to spread on angel food cake)and mix well. Add the vanilla and coffee and beat until light and fluffy. Spread over the cooled cake. Sprinkle with the almonds, if desired.

Friday, April 22, 2011

MAXINE'S BAKED PORK CHOPS

This recipe was made frequently by Maxine back in my hometown over 50 years ago.

4 pork chops (about 1 1/2 lbs.)
1/3 cup diced celery
1/2 cup water
1/8 tsp. pepper
2 tbs. brown sugar
juice 1/2 lemon
1/2 tsp. salt
1/2 tsp. dry mustard
2 cans (8-oz. each) tomato sauce

Brown chops in fat. Place in shallow baking dish. Combine tomato sauce, water, celery, brown sugar, lemon juice and seasonings; pour over chops. Cover and bake in 350 degrees oven for 1 1/2 hours or until chops are tender.

Thursday, April 21, 2011

24-HOUR BEAN SALAD

This is another old recipe from the 1950s in Southern Indiana.

1 can green beans drained
1 can waxed beans drained
1 jar pimentoes
3 stalks of celery chopped
1 can kidney beans drained
1 can peas, drained
1 mango* chopped
3 small onions cut thin to make rings

Dressing:
1 1/2 cups white vinegar
1 tsp salt
1/4 cup Wesson oil or less
2 TBSP. water
1 cup sugar

Mix together and chill 24 hours before serving.

*In 1950s Southern Indiana a mango was a green bell pepper.

Wednesday, April 20, 2011

1960S TOMATO ONION & CHEESE CASSEROLE

This is an old recipe I have had since early in my marriage. With onions and tomatoes becoming more plentiful as we head into "garden season" I thought this would be a good time to share this recipe.

1 lb (4 cups) thinly sliced onion
2 lb (4 med) ripe tomatoes, peeled and sliced
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried basil
5 slices processed American cheese, cut in half
1/2 cup dry bread crumbs
3 tbsp butter, melted

Preheat oven to 350 degrees.
Lightly grease a 1 1/2 to 2-quart casserole dish; set aside.

In a medium saucepan, bring about 1-inch of water to a boil, add onion and cook on medium heat for 10 minutes; drain.

In the prepared casserole dish, layer half the tomatoes then half the onions. Combine the salt, pepper, and basil; sprinkle half over the onions. Top with half the cheese. Repeat with the remaining tomatoes, onions, spices, and cheese.

Toss the bread crumbs in the melted butter; sprinkle over the top of the casserole.

Bake, uncovered, in a 350 degree oven for 30 to 35 minutes.

Yield: 6 servings

Monday, April 18, 2011

VEGETABLE RICE SALAD

This is an old recipe from one of my late mother-in-law's coworkers back in the early 60s in Bloomington, Indiana.

1 cup uncooked rice, cooked according to the package directions.
2 cups coarsely shredded carrots
1/2 cup thinly sliced celery
1 green pepper, cut in stipes*
3 green onions, thinly sliced
1 cup (or can) cooked peas, drained
2 pimentos, diced
about 1/2 cup bottled French dressing (or choice of other dressings)
salt and pepper to taste

Allow the rice to cool to room temperature. In a large mixing bowl, combine the rice, carrots, celery, green pepper, green onions, cooked peas, and the diced pimentos. Stir in the dressing, salt and pepper to suit your taste. Chill before serving.

Makes 6 to 8 servings.

Note: Cut up cooked ham, beef, or pork can be added to the salad, if desired. Or surround salad with cold cut slices folded in half and rolled.

Sunday, April 17, 2011

MOM RUTHERFORD'S BREAKFAST QUICHE

This recipe is one served by Johnny Rutherford's mother many years ago. Johnny Rutherford was a famous Race Car Driver and a three time winner of the Indianapolis 500 back in the 70s and 80s. His mother shared this recipe with many race fans. The Rutherfords are from Ft. Worth, Texas.

6 slices of bread, buttered on both sides
1 lb hot or regular sausage
2 cups grated sharp cheddar cheese
6 eggs, beaten
1 small can evaporated milk
jalapeno peppers, optional

Place the buttered bread slices in the bottom of a 9 x 13-inch baking dish. Brown sausage, drain thoroughly on paper towels. Crumble sausage over bread. Sprinkle cheese evenly over the sausage. Beat eggs slightly; blend with milk and pour over cheese. Halve, seed and dice peppers (if using) and sprinkle over the top. Bake in a 350 degree oven 40 minutes covered. Uncover and bake 10 minutes longer.

This quiche freezes well. Cut into squares before freezing and reheat in the microwave or conventional oven.

Saturday, April 9, 2011

ZUCCHINI LASAGNA

A old recipe from my days as a youngster in Southern Indiana. I have made an adjustment or two to bring it more up to date.

1 lb. lean ground beef
1 1/4 cup tomato sauce
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon garlic powder
dash of fresh ground black pepper
approximately 6 cups fresh zucchini, sliced lengthwise
1 cup large curd cottage cheese
1 cup shredded low-fat mozzarella cheese

In a medium-sized skillet brown the ground beef over medium heat, stirring to break up. Drain well. Return meat to skillet and stir in the tomato sauce, Italian seasoning, salt, garlic powder, and pepper. Arrange half the zucchini slices in the bottom of an 8-inch square baking pan or dish. Spoon on half the ground beef mixture followed by half the cottage cheese. Sprinkle half of the shredded mozzarella cheese over the cottage cheese. Repeat the layers using the remaining ingredients in the same order. Bake in a 325 degree oven for 40 minutes.

Thursday, April 7, 2011

COCOANUT CREME DATE PIE

Before everyone corrects me, I know that is not how we spell coconut. However, I have promised to always put these recipes on as they are written. Coconut is spelled cocoanut everywhere it is mentioned in this old recipe from the 1950s.

It was suggested this is a good pie "As winter fades into history and spring comes breezing in." So I thought this would be the perfect time to post it. Enjoy!

3 tbls. sugar
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk
2 egg yolks, slightly beaten
1 1/3 cups tender-thin flaked cocoanut
1 1/2 tsp. vanilla
1 tbls. butter
2 egg whites
1/4 cup sugar
1 cup dates, thinly sliced and sprinkled with: 2 tbls. lemon juice
1 baked 9-inch pie shell

Combine the 3 tbls. sugar, cornstarch, and salt in the top of double boiler. Add milk and egg yolks, stirring until smooth. Then add 1 cup of the cocoanut. Cook over boiling water 5 minutes, or until thickened, stirring constantly. Cover and cook 10 minutes longer. Remove from the heat and stir in vanilla and butter. Beat egg whites until foamy; add 1/4 cup sugar gradually, and beat until stiff. Fold in hot mixture. Cool 5 minutes. Fold in dates. Pour filling into pie shell and sprinkle with remaining cocoanut. Chill until set.

Tuesday, April 5, 2011

FESTIVE PINEAPPLE LIME MOLDS

This recipe is from the 1950s at least, probably older. Read to the end. You will enjoy the explanations about lime juice!

1 cup syrup from canned pineapple tidbits
1/2 cup water
1/3 cup white dinner wine
1/4 cup sugar
1 cup pinapple tidbits
1/2 cup chopped walnuts
1 package lime gelatin
2 tablespoons lime juice
dash salt
1 cup finely cut celery
green food coloring

Heat pineapple syrup and water to simmering; add gelatin and stir until dissolved. Remove from heat. Add wine, lime juice, sugar and salt; stir to dissolve sugar. Tint mixture a deep green with food coloring, if desired. Cool, then chill. When mixture begins to thicken, fold in pineapple, celery, and nuts. Sp0oon into 6 individual molds that have been rinsed with cold water. Chill until firm. Unmold on crisp salad greens and serve with mayonnaise or a fruit salad dressing. (When fresh limes are not available, use the juice that comes in the plastic lime containers. These are on most produce counters. Lemon juice is also sold the same way.)

It is suggested this is a good salad for holiday meals.

Friday, April 1, 2011

OLD FASHION CARROT PIE

This is a very old pie recipe from my childhood in Southern Indiana. To the best of my memory (which is at times questionable!), it is a Hoosier version basically of the South's Sweet Potato Pie.

1 cup grated carrots
1 cup sugar
1 tablespoon flour
1 cup milk
2 eggs
1 tablespoon butter
1 teaspoon cinnamon
1 unbaked pie crust

Mix all ingredients together well and put into unbaked crust. Bake in 325 degree oven for 25 minutes or until it tests done like any other filled pie.

(Don't you just love the instructions for testing doneness?)


JUDY'S BROWNIES

This was my late cousin, Judy's, recipe for brownies. They are very good.

3/4 cup cocoa
1/2 tsp baking soda
2/3 cup oil*, divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups flour
1 tsp vanilla
1/4 tsp salt
chopped nuts**, optional

Stir cocoa and baking soda together in a mixing bowl. Blend in 1/3 cup of the oil. Add the boiling water and stir until thickened. Stir in sugar, eggs, and the remaining third cup of oil. Stir until smooth. Add the flour, vanilla and salt. Pour into a lightly greased 13 x 9 x2-inch baking pan or 2 8-inch square pans. Bake at 350 degrees for 35-40 minutes for oblong pan or 30-32 minutes for square pans. Cool. Frost with your favorite chocolate frosting, if desired.

*To update this recipe, use canola oil for its' health benefits.
**In Southern Indiana we often used hickory nuts. Pecans are a good substitution. Or use your favorite nuts.