Saturday, July 30, 2011

GARDEN SUPPER SALAD

2 ears corn, cooked
1 lettuce wedge, cut fine
3 green onions with the tops, chopped
1 cucumber, pared and diced
1 large tomato, diced
1/2 stalk celery, diced
1/4 green pepper, diced
1/3 cup salad dressing
1/4 cup half and half cream
1/8 teaspoon salt
dash of pepper
1/2 tablespoon vinegar

Cut the corn from the cobs and combine with other vegetables in a large bowl. Add combined remaining ingredients.

Thursday, July 28, 2011

SCALLOPED CORN SUPREME

1 can (1 lb) cream-style corn
1 cup milk
1 egg, well beaten
1 cup fine cracker crumbs
1/4 cup onion, finely chopped
3 tablespoons chopped green bell pepper
3/4 teaspoon salt
1/2 cup buttered cracker crumbs

In a saucepan, heat the corn and milk together, stirring to blend. Gradually add the beaten egg. Add the next four ingredients and a dash of pepper. Mix well. Pour into greased 8-inch round baking dish. Top with the buttered cracker crumbs. Bake at 350 degrees for 20 minutes.


Wednesday, July 27, 2011

MEAT LOAF WITH OAT FILLER

1 1/2 lb hamburger meat
1 small yellow onion, chopped
3/4 cup quick-cooking oats, uncooked
2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
2 eggs, beaten
1 cup tomato juice (or sauce)
1/4 cup catsup

In a large mixing bowl, combine all the ingredients thoroughly using your hands. Pack the mixture firmly into a loaf baking pan or dish. Spread some additional catsup over the top of the loaf. Bake in a 350 degree oven for 1 hour. Let stand a few minutes before slicing to serve.

Tuesday, July 26, 2011

CHERRY CRUMB COFFEE CAKE

1/4 cup solid shortening
3/4 cup granulated sugar
1 large egg
1/2 cup milk or cream
1 and 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Cream together shortening and granulated sugar. Add egg and beat. Blend in milk or cream.

Sift together the 1 and 1/2 cups of sifted all-purpose flour, the baking powder, and the salt. Add to the shortening mixture and blend.

Spread the batter in a 9-inch square baking pan which has been rubbed with shortening.

TOPPING:
1 can (1 lb) unsweetened cherries
1/2 stick butter, melted
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon cinnamon

Drain the cherries. Mix together the 1/2 cup flour, brown sugar, and cinnamon. Add the melted butter and blend.

Place the drained cherries on top of the cake. Sprinkle crumb topping over the cherries. Bake cake in a preheated 375 degree oven for 30 to 35 minutes or until done.

Monday, July 25, 2011

OLD FASHION CARAMEL CORN

1 cup sugar
1/2 cup water
1 1/2 tbsp vinegar
3 tbsp butter
2 tbsp molasses
1/2 tsp salt
unsalted popcorn

Combine the sugar, water, and vinegar in a small saucepan; bring to a boil and boil to the soft ball stage. Add the butter, molasses, and salt and boil to the hard crack stage. Remove from heat and pour immediately over the unsalted popcorn in a large heat-proof bowl. Stir to coat all the popcorn.


Saturday, July 23, 2011

BAKED HAMBURGERS WITH SAUCE

This is another old recipe from my childhood. My cousin used to make these and I though they were the best hamburgers ever!

2 lbs ground beef
1 tsp salt
1/2 tsp pepper
4 tbsp brown sugar
1 tsp dry mustard
4 tbsp vinegar
1/2 cup water
1/2 cup ketchup
1/2 cup chopped onion

Combine the salt and pepper with the ground beef in a large bowl, mixing in well. Form the mixture into patties and place in a large baking pan or dish.
In a small bowl, combine the brown sugar, mustard, vinegar, water, ketchup, and onion. Stir with a whisk to combine well. Pour the mixture over the patties.

Bake in a 350 degree oven for 45 minutes.


Friday, July 22, 2011

CHERRY CASSEROLE CAKE

Another old recipe from my Southern Indiana roots.

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 cup milk
1 teaspoon almond extract
1/4 cup cooking oil
1 can (1 lb 5-oz)cherry pie filling

Preheat oven to 350 degrees. Grease a 2-quart casserole dish.

Stir together dry ingredients. Blend eggs, milk, 1/2 teaspoon almond extract, and oil. Add the liquid, all at once, to the flour mixture, stirring only until the flour is moistened.

Spread 1 cup of the cherry pie filling over the bottom of the greased dish. Pour the batter over the pie filling. Bake in the 350 degree preheated oven. Bake 45 to 55 minutes or until done with toothpick test.

Cool 10 minutes before inverting onto a serving platter. Combine the remaining cherry pie filling and half teaspoon almond extract. Heat and serve over cake.

Thursday, July 21, 2011

OLD FASHION CORN-BEEF DINNER

2 green bell peppers, chopped
1 onion, chopped
2 tablespoons shortening
1 pound ground beef
salt and pepper to taste
2 eggs
2 cups corn, whole kernel
4 ripe tomatoes, sliced
1/2 cup dry bread crumbs
butter

Saute the onion and bell pepper in the shortening for about 3 minutes. Add the ground meat, salt, and pepper and brown meat lightly. Remove from heat; stir in eggs and mix well. Butter a baking dish. Put 1 cup of the corn in the bottom of the buttered dish. Add half the meat mixture and top with half the tomato slices. Repeat layers using the other half of the ingredients. Top with the bread crumbs and dot with thin pats of butter. Bake at 350 degrees for about 45 minutes until lightly browned and heated through.

Wednesday, July 20, 2011

RANGER BURGER PATTIES

This is an old recipe from my late mother's collection. We ate simple meals back in Southern Indiana when I was a child but I much preferred them to the meals I ate in 5-Star restaurants later in life when I worked in New York City!

1 1/2 lbs ground beef
3/4 cup dry oats
1 cup milk
1 1/2 teaspoons salt
1/2 tsp pepper

Combine ingredients in a bowl, using clean hands. Shape mixture into patties and brown in a skillet. Make the following SAUCE:
1 cup catsup
1/2 cup water
2 teaspoons liquid smoke
1 teaspoon sugar
3 teaspoons vinegar
1 small onion, chopped

Combine all ingredients in a small saucepan and bring to a boil while stirring. Pour the sauce over the burger patties and simmer until sauce is thickened and burgers are of desired doneness.


Tuesday, July 19, 2011

CITRUS LATTICE RAISIN-WALNUT PIE

Another old pie recipe probably about my age! Ooops. Did I just say I am old? I have never tasted this pie as I do not like raisins. But it was an old family favorite from my childhood. There was an old country church across from my grandparent's house and I lived next door to my grandparents. There was a huge black walnut tree in front of the church. My grandparents had an agreement with the church leaders that they would keep the walnuts picked up. If you have never helped to gather black walnuts or to crack them and pick out the nut meats, you have no idea what you have missed. Yuck, is the best way to describe the chore. The black outer shell of the nuts does rub right off on your hands. My sister and I hated that job but we sure did enjoy eating those nuts in cakes, candies, and pies thoughout the year.

1 cup brown sugar, packed tight
2 tablespoons cornstarch
2 cups raisins
1 1/3 cups cold water
1/2 teaspoon finely grated orange peel
1/2 cup fresh orange juice
1/2 teaspoon finely grated lemon peel
2 tablespoons fresh lemon juice
1/2 cup chopped walnuts
Pastry enough for a two crust pie

In a medium saucepan combine the brown sugar with the cornstarch. When combined, stir in the raisins, water, orange juice, lemon juice, orange peel and lemon peel. Over a medium heat cook and stir until thickened and bubbly. Cook 1 more minute stirring the whole time. Remove the pan from the heat and stir in the walnuts.

Roll out about half of the pastry dough and use it to line a 9-inch pie pan. Trim to about a half of an inch over the edge. Pour the raisin mixture into the shell. Cut the last half of the dough into strips about a half in wide. Weave the strips over the top of the pie to make a lattice design. Seal and flute the edges. To prevent burning, cover the edge of pie with strips of aluminum boil or a pie shield.

Bake at 375 degrees for 20 minutes. Carefully remove the foil and bake another 20 minutes or until the crust is golden brown. Allow pie to cool before cutting. Serve pie wedges with homemade ice cream or whipped cream, if you choose.

Monday, July 18, 2011

OLD GERMAN GREEN BEAN SOUP

This recipe is older than my children and I am the grandmother of seven, one in college!

2 cups leftover ham + the ham bone
1 pound fresh green beans
2 large potatoes, cubed
3 quarts water
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 medium onion, minced
4 slices bacon, cubed
3 tablespoons flour
1 1/2 cups milk

Place the ham and the ham bone with the beans, potatoes, water, salt, pepper, and garlic powder in a Dutch oven. Boil covered for half an hour or until the potatoes are tender. Meanwhile fry the bacon and onion together; add to the Dutch oven. Mix the flour with the milk until smooth and stir into the soup, stirring constantly while adding. Simmer, covered, for 15 minutes. Serves 6 to 8 people.

Please note: This picture is a file photo.


Saturday, July 16, 2011

BUTTER GRILLED CHICKEN BREASTS

1/2 cup butter
1/4 cup finely chopped green onions
1 tsp salt
1/8 tsp pepper
1/4 cup lemon juice
4 chicken breasts (about 3 lb), halved

Melt butter in saucepan. Add green onions, salt, and pepper; cook gently for about 3 minutes. Remove onions from heat and add the lemon juice. Place chicken in a bowl and cove with the sauce. Let stand, stirring occasionally while charcoal is heating up. When the coals are white-hot, brush the grill with fat and arrange 6-inches from the coals. Place chicken breast halves on grill, skin side up, and brush with the remaining sauce. Grill about 30 to 50 minutes, turning every 10 minutes until chicken is thoroughly done; after each turn, brush with remaining sauce. Makes 6 servings.

Friday, July 15, 2011

CORN-SQUASH CASSEROLE

2 cups yellow summer squash
1/2 cup water
1 egg
2/3 cup milk
1 can corn, cream style
1/2 cup cracker crumbs
1/2 tsp seasoned salt
salt & pepper to taste
2 tbsp sugar
2 tbsp butter

Wash and slice squash and cook in 1/2 cup water over medium heat until barely tender. Beat egg and add milk. Spread about 1/3 can of corn in bottom of greased casserole. Add a layer of 1/3 of the squash. Sprinkle on part of the crumbs, seasonings, sugar, and a few dots of butter. Add a few spoons of the egg-milk mixture. Repeat layers until are used. Pour remaining liquid over all. Bake at 375 degrees for about 30 minutes or until puffed and nicely brown. Makes 6 to 8 servings.

Thursday, July 14, 2011

GROUND BEEF, CORN, NOODLE CASSEROLE

Gotta love these old fashion recipe instructions! Personally, I like the noodles par boiled before putting them in the casserole.

1 package (small) uncooked noodles
1 grated onion, browned
1 pound hamburger, browned
1 can tomato soup
1 can cream style corn
Cheddar cheese, to taste, grated
1 can ripe olives, sliced

Place ingredients in a baking dish. Bake at 325 degrees until heated through.

HOMEMADE CONEY SAUCE

This is the recipe an old local family-owned restaurant in my childhood hometown used for their coney sauce. When I visited a couple of years ago, the restuarant had closed. I was saddened to see it go. I am in my 60s and remember hearing the story of how I grabbed my mother's vanilla coke when I was a baby and dumped it in her lap at said restaurant.

hamburger meat (desired amount)
lots of finely chopped celery and onion
Brown the above together and add several dashes of soy sauce, 2 pinches of sugar, and 1 can of tomato soup, undiluted.

Simmer mixture for at least 30 minutes Stir often to keep from burning. This mixture freezes well.

Wednesday, July 13, 2011

SALMON LOAF

1 large can pink salmon
3 egg whites
2 tbs. lemon juice
3 egg yolks
1/2 cup cracker crumbs
1/2 cup hot milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika

Mix together the salmon, salt, pepper, lemon juice, beaten egg yolks, cracker crumbs, and hot milk. Fold in the stiffly beaten egg whites. Pour into greased loaf pan. Sprinkle with paprika. Bake at 350 degrees for 1 1/2 hours.

HOOSIER POOR MAN'S STEAK

1 lb ground beef
1 cup milk
1/4 tsp pepper
1 cup fine saltine cracker crumbs
1 tsp salt
1 small onion, finely chopped
1 can (10 3/4-oz)cream of mushroom soup
flour
butter

In a big bowl the morning your plan to use this recipe for supper/dinner, mix the ground beef, milk, pepper, cracker crumbs, salt and onion. Shape into a narrow loaf, cover or wrap and refrigerator for about 8 hours. Remove from refrigerator and slice into 1-inch thick pieces. Roll pieces in flour and fry in butter until golden. Put the slices in layers in a baking pan and spread the mushroom soup over the top. Bake for 1 hour at 325 degrees.

OLD KENTUCKY PECAN CAKE

As the name implies, this is an old, very old, Kentucky recipe. Many who didn't like the traditional "fruitcake" made these cakes instead.

1 pound sugar (2 cups)
1 pound chopped pecans
1 1/2 pounds seedless raisins
1 pound regular flour
1 cup butter
6 eggs
1 pint wine

Line a 3-quart tube pan with greased, heavy brown paper. Cream together the butter nd sugar. Add the egg yolks and combine thoroughly. Add the flour laternately with th wine. Fold in the stiffly beaten egg whites, the nuts, and raisins last. Bake 4 hours at 300 degrees.

When cold pour more wine ovr the cake. If you prick the surface with a long pin the wine will penetrate the cake better. Pour wine over the cake each day for three days. Store away. Ready to serve in a month.

Tuesday, July 12, 2011

BARBECUE GREEN BEANS

This is another old recipe from my Southern Indiana childhood.

4 slices bacon, finely cut (chopped)
1/4 cup chopped onion
1/2 cup catsup
1/4 cup brown sugar
1 tbsp Worcestershire sauce
2 cans French style green beans, drained

Brown bacon and onions in skillet. Add the catsup, brown sugar and Worcestershire sauce. Simmer two minutes. Place beans in a casserole dish. Pour the bacon mixture over the top but do not stir! Bake at 350 degrees for 20 minutes.

CARROT-POTATO MEDLEY

This is another old recipe from one of my late mother's homemaker magazines approximately 50 years ago.

1 cup carrot slices
1 cup 1-inch potato cubes
1 cup sliced onions
1 beef bouillon cube
boiling water

Combine the above ingredients together in a saucepan. Add enough boiling water to just cover the vegetables. Cover pan and simmer until the vegetables are tender.

Monday, July 11, 2011

BEULAH'S BAKED CORN

I love how these old recipes read. "Butter the size of a walnut;" some modern cooks may have no idea what that would be.

1 can corn
2 eggs, beaten
1/2 cup milk
butter size of a walnut
1 tablespoon sugar
1/2 tablespoon flour
1 scant teaspoon salt
pepper to taste

Cream butter with sugar, salt, flour, and pepper. Add beaten eggs and milk. Add corn. Bake in a buttered baking dish at 350 degrees about 1/2 hour or until set.


ORANGE CAKE WITH LARD AND FLUFFY ORANGE FROSTING

This recipe is from an article in an old farmer's magazine when I was a kid. It was in an article about making wonderful cakes with lard.

2 eggs, separated
1/2 cup sugar
1/3 cup lard
2 1/4 cups sifted cake flour
1 cup sugar
2 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
3/4 cup milk
1/3 cup orange juice (fresh or reconstituted frozen)
1/4 tsp almond extract

Beat egg whites until frothy; graduy beat in the 1/2 cup sugar. Continue beating until stiff and glossy.

In another bowl, stir lard to soften. Add the sifted dry ingredients and the milk. Beat 1 minute at medium speed on electric mixer or 150 vigorous strokes by hand. Scrape sides and bottom of bowl. Add the juice, egg yolks, and the almond extract; beat 1 more minute, scraping bowl constantly. Fold in the egg white mixture.

Divide the batter evenly between two greased and floured 9-inch cake pans or one 9 x 13-inch cake pan. Bake in a moderate (350) oven for 25 to 30 minutes for the round cakes or 30 to 35 minutes for the 9 x 13-inch pan. Remove from oven and cool in pans for 10 minutes. Remove from pans and cool completely. Frost with the Fluffy Orange Frosting recipe below.

2 egg whites
1 1/2 cups sugar
1/4 cup frozen orange juice concentrate, thawed
1/4 cup water
dash of salt

In the top of a double boiler, combine the egg whites, sugar, orange juice concentrate, water, and salt. Beat 1 minute with an electric mixer or rotary beater. Place pan over the bottom pan with its boiling water and beat constantly 7 to 8 minutes or until stiff peaks form. Remove from the heat and beat until of spreading consistency. Frost the orange cake above or use on another favorite cake.

Sunday, July 10, 2011

GUM DROP COOKIES

This is an old recipe that was served at club meetings in Southern Indiana where I was born and raised. Back in the day when ladies attended "club" meetings for everything from sewing to playing bridge, they took refreshments. These were popular cookies at those meetings.

2 cups brown sugar
3 eggs
3 cups flour
1 cup broken nut meats
1 tsp. vanilla
1 cup butter or shortening
1 tsp. soda
1 tsp. cream of tartar
1 cup gum drops, diced

Cream together the sugar and butter or shortening, add beaten eggs. Sift flour, soda, cream of tartar together and add to creamed mixture. Add the diced gum drop candies and vanilla and nut meats. Drop batter from teaspoon onto lightly greased baking sheet and bake about 10 minutes in a 375 degree oven.


Note: The spiced gum drops are really good in these cookies. Do not use the licorice ones.

Saturday, July 9, 2011

PINEAPPLE DELICIOUS

This is another recipe from my Indiana childhood. We always called it Pineapple Delicious!

20 graham crackers
1 stick oleo
1 cup whipped cream
1 tsp cinnamon
1 cup confectioners' sugar
1 egg
8-oz can crushed pineapple, drained well

Roll crackers to fine crumbs. Put half of them in an ungreased pie pan. Cream butter, add sugar and cinnamon slowly. Add unbeaten egg. Beat mixture well. Whip cream and combine with well-drained pineapple. Add to butter and sugar mixture. Pour into the pie pan. Top with the remaining cracker crumbs. Cool in refrigerator for at least six hours before serving. May be made the day before your occasion.

Friday, July 8, 2011

FRUITY POUND CAKE

2 cups granulated sugar
2 eggs
1 1/2 cups salad oil
3 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp salt
1 tsp soda
3 cups peeled diced apples
1 cup chopped pecans or walnuts
3/4 cup chopped red candied cherries
3/4 cup shredded coconut
2 tsp vanilla

In a mixing bowl, cream the sugar and eggs together. Slowly add the oil and beat well. Sift the flour with cinnamon, salt, and baking soda; stir into the creamed mixture a small amount at a time. Add the apples, nuts, cherries, coconut, and vanilla and mix well. Pour into a greased 9-inch tube pan.

Bake at 325 degrees for 1 hour.

Thursday, July 7, 2011

CARROT RELISH

4 cups (approx 10 med) carrots
3 cups (about 7 med) finely ground onions
1/2 cup finely ground green bell peppers
1/2 cup finely ground red bell peppers
1 1/2 cups finely ground cucumbers
1/4 cup coarse pickling salt
1 1/2 cups white vinegar
2 cups granulated sugar
1 1/2 tsp celery seed
1 tsp mustard seed

Combine vegetables in a large bowl. Sprinkle with salt. Let stand 30 minutes. Combine the remaining ingredients and let stand, stirring often, while vegetables are soaking in salt. Pour vegetables into a large sieve; drain well, pressing vegetables lightly with a back of a spoon to remove all excess liquid. Stir vegetables into vinegar mixture and ladle into hot, sterilized jars. Top with hot lids to seal.

Wednesday, July 6, 2011

69 PRIZE WINNING PERSIMMON PUDDING

2 cups persimmon pulp
2 cups sugar
1 1/2 cups buttermilk
1 tsp soda
1 tsp baking powder
1 tsp cinnamon
pinch of salt
2 eggs
1 1/2 cups flour
1/2 stick butter
1/4 cup cream
1 tbsp honey

Mix the persimmon pulp and sugar well. Add eggs and soda to the buttermilk. Sift the baking powder, cinnamon, salt, and flour together. Add alternately with the buttermilk mixture. Melt the butter in a 9 x 13-inch baking pan. Swirl to coat pan and pour into the pudding mixture along with the cream. Mix in the honey last. Pour into the buttered pan and bake at 350 degrees for one hour.

Tuesday, July 5, 2011

ORANGE-GLAZED STUFFED PORK CHOPS

4 rib pork chops, cut 1 1/2 -inch thick, each with a pocket
STUFFING:
2 tbsp butter
1/3 cup finely chopped onion
1/2 cup chopped celery
1 1/2 cups soft bread crumbs
2 tbsp chopped parsley
1 tsp salt
1/2 tsp grated orange peel
1 1/2 tsp seasoned salt
3 tbsp orange juice

Preheat oven to 375 degrees. Wipe pork chops well.

To Make Stuffing: In hot butter in skillet, cook the onions and celery until tender - about 8 minutes. Add bread cubes and brown slightly. Remove from the heat. Add the parsley, salt, orange peel, 1 teaspoon seasoned salt, and orange juice; toss mixture lightly to combine.

Fill pork chops pockets with the stuffing. Stand chops on rib bones on a rack in a shallow pan. Sprinkle with 1/2 teaspoon seasoned salt. Pour water to 1/2-inch depth in roasting pan (the water should not touch the rack). Cover the chops and roasting pan with foil. Bake chops for 1 1/2 hours at 375 degrees.
GLAZE:
1/2 cup orange juice
1/4 cup light brown sugar
1/4 cup orange marmalade
2 tbsp cider vinegar

Combine the orange juice, brown sugar, orange marmalade, and the vinegar in a small saucepan; mix well. Bring to boiling while stirring. Reduce heat and simmer, uncovered, for 15 minutes while stirring.

After removing the chops from the oven, remove foil and pour off the water. Brush chops with some of the glaze. Bake, uncovered, 30 minutes, or until tender and browned, basting with the glaze every 10 minutes.

Yield: 4 servings.

Monday, July 4, 2011

VEAL PARMESAN

1 lb veal round steak, 1/2-inch thick
1/2 cup dry bread crumbs
1/4 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1/8 tsp paprika
1 egg
1/3 cup vegetable oil
3 tbsp water
1 can (8-oz) tomato sauce
1/2 tsp oregano

Cut meat into 4 serving-size pieces; pound until 1/4--inch thick. Stir together bread crumbs, cheese, salt, pepper, and paprika. Beat egg slightly. Dip meat pieces into the egg, then intothe crumb mixture; coat well on both sides.

Heat oil in a skillet. Brown meat in the oil on both sides, about 6 minutes. Reduce heat. Add water; cover and simmer 30 to 40 minutes or until the meat is tender.

Remove the meat from the skillet; keep warm. Pour the tomato sauce into the skillet; add oregano. Heat to boiling and pour over the meat.

PERFECT PATIO SALAD

Have had this recipe for years but have no idea why it is called a patio salad. Possibly because it was served outside once patios became popular. This is an old recipe my late mother had for years and I've had for years since.

2 cups (8-oz) elbow macaroni, uncooked
3/4 cup clear French dressing
1/2 cup dairy sour cream
2 cups fresh broccoli florets
1 small onion, chopped
2 cups shredded iceberg lettuce
freshly ground black pepper
1 cup cherry tomatoes

Prepare macaroni according to the directions on the package. Blend the French dressing with sour cream in a large bowl. Add the drained macaroni, broccoli, onion, and pepper to taste; mix and chill.

Line a salad bowl with the lettuce leaves and heap the macaroni salad in the center. Garnish with tomatoes and lemon wedges, if desired.

Sunday, July 3, 2011

OLD FASHION CORN PUDDING

1 can (15 1/4-oz) whole kernel corn, drained
1 can (15 1/4-oz) cream-style corn
1 cup milk
2 beaten eggs
1/4 cup butter, melted
1/4 tsp pepper
1/2 cup cornmeal

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.

In a large mixing bowl combine the corns, milk, eggs, butter and pepper together until blended. Add the cornmeal and stir until moistened.

Pour the corn mixture into the prepared casserole dish. Bake at 350 degrees for 50 to 55 minutes or until lightly browned and set in the center.


Yield: 8 servings

Saturday, July 2, 2011

SWEET-SOUR PICKLES

This recipe is so old I don't remember anything except is was always around. I never made these pickles myself. My family was small and did not use as many pickles as my mother and grandmother did.

cucumbers, small or sliced
2 cups vinegar
1 cup water
1 cup sugar
few mixed pickling spices tied in a bag

Put cucumbers in a large bowl or a crock; sprinkle with the salt. Cover with boiling water and let set overnight. Next day, drain the water off. Boil the vinegar, water, sugar, and pickling spices. Drop the cucumbers into the hot mixture and bring back to a boil. Fill jars and seal.

MAHOGANY CAKE

This recipe is over 100 years old. As far as I can tell, it is from New Mexico where I lived in the 1960s. It has been updated over the years to add modern ingredients ie instant coffee and modern appliances such as the electric mixer.

2/3 cup unsweetened cocoa powder
3 tablespoons instant coffee granules
1 2/3 cups water
2/3 cup butter, softened
1 2/3 cups granulated sugar
1 teaspoon each of baking powder, baking soda, and vanilla extract
2 large eggs
2 cups all-purpose flour
powdered sugar

Heat oven to 350 degrees.
Grease and flour an oblong (9 x 13-inches) baking pan.

In a small pan put the cocoa powder, coffee, and water. Stir with a whisk while bringing just to a boil. Whisk until smooth. Let cool.

Beat the butter, granulated sugar, baking powder, baking soda, and vanilla together in a large bowl with mixer on high speed until well blended. Add the eggs and beat until fluffy. On low speed, beat in cocoa mixture, then the flour just until blended. Pour into prepared pan.

Bake 30 minutes or until a wooden toothpick inserted near the center comes out clean. Remove to a wire rack; cool completely.

Dust top with powdered sugar to decorate.


OLIVE SPINACH SALAD

I have had this recipe since the late 60s-early 70s.

4 cups torn fresh spinach
2 medium tomatoes, diced
1 hard-boiled egg, chopped
1/2 cup sliced pimento-stuffed olives
1 avocado, peeled and thin sliced
1 egg yolk, raw
1 clove garlic, halved
5 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 tsp pepper
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dry mustard

Combine the spinach, tomatoes, boiled egg, olives and avocado; toss lightly. Chill.
Combine the remaining ingredients; beat thoroughly. Add to the spinach mixture and toss lightly but thoroughly.

Note: This salad contains a raw egg yolk. Handle with care.

Friday, July 1, 2011

HOMEMADE PEACH ICE CREAM

4 cups fresh peach puree
4 cups half and half cream
2 cups whipping cream
1 cup sugar
1 can sweetened condensed milk
2 tablespoons lemon juice

Combine peach puree, lemon juice, and sugar; stir until sugar dissolves. Add the chilled creams and sweetened condensed milk. Pour the mixtur into the freezer can of ice cream freezer and follow your ice cream freezer's directions.