Tuesday, February 28, 2012

ELSIE'S GRATED-APPLE PIE

This is another pie from the 1958 Good Housekeeping's Party Pie Book.  I have no idea why it matters if you make this pie early in the day or late in the day.  However, this part of the instructions is bold in the little cookbook.  Perhaps it was to use the oven before the heat of the day?

1 cup sifted all-purpose flour
1/2 teasp. baking powder
1/8 teasp. salt
1/4 cup butter or margarine
2 tablesp. granulated sugar
1 egg
1/2 teasp. vanilla extract
4 pared large tart apples
2 tablesp. grated lemon rind
2 tablesp. lemon juice
1 cup granulated sugar
1 egg

Early in day: Start heating oven to 350 degrees.  Into bowl, sift together flour, baking powder, and salt; with pastry blender or 2 knives, cut in butter until very fine.  With fork, beat together 2 tablesp. sugar, 1 egg, and vanilla; stir into butter mixture.  With fingers, press cookie-crust mixture to bottom and side of a 9" pie plate, and form small rim.  Using fine grater, grate apples.  Add elmon rind and juice, 1 cup sugar, and 1 egg; mix well.  Turn into lined pie plate.  Bake 50 to 60 min.  Cool on wire rack.  Top with 1 or more cheese cutouts (use cookie cutter and packaged process Cheddar cheese slices). 
This is the bottom pie on the pie stand.

Monday, February 27, 2012

APPLE-CINNAMON GLAZED PORK CHOPS

1/4 cup flour
1/2 tsp salt
1/2 tsp dry mustard
1/8 tsp pepper
2 lb pork chops
2 tbsp butter
2 tbsp flour
2 tbsp brown sugar
1 1/2 cup apple juice
2 apples, peeled and sliced
1/2 tsp cinnamon

Combine the 1/4 cup flour, salt, mustard, and pepper.  Coat pork chops in the flour mixture and brown in the butter.  Remove the chops.  Stir the 2 tablespoons of flour and brow sugar into the drippings to make a thick paste.  Gradually stir in the apple juice, cooking and stirring until thickened.  Place the chops in a 2-quart casserole dish.  Arrange the apple slices over the chops and cover with the apple juice mixture.  Sprinkle with the cinnamon.  Cover and bake at 350 degrees for 1 hour.

Yield: 4 tp 6 servings

Sunday, February 26, 2012

RASPBERRY-RHUBARB JAM

2 cups fresh raspberries (or 1 16-oz pkg frozen)
4 cups chopped rhubarb
1 cup water
1 pkg (1 3/4-oz) pectin
5 cups sugar

Combine the raspberries and rhubarb with the water in a heavy saucepan.  Cook over medium heat for an hour or until the rhubarb is tender.  Dump in the pectin, stirring constantly.  Bring mixture to a full rolling boil, stirring constantly.  Boil for 4 minutes, skimming the foam.

Ladle the hot mixture into hot sterilized jars leaving a half inch headspace.  Seal with not 2-piece lids.  Process in a hot water bath for 10 minutes.

Yield: 3 to 4 pints

Saturday, February 25, 2012

OLD FASHION WALNUT BROWNIES

2 eggs
1 cup sugar
1/2 tsp salt
1 tsp vanilla
1/3 cup lard or shortening, melted
2 squares unsweetened baking chocolate (1 ounce each), melted
3/4 cup all-purpose flour
1 cup chopped walnuts

Beat eggs slightly with spoon.  Stir in sugar, salt, and vanilla.  Add shortening and chocolate.  Stir in the flour and walnuts.  Do not beat at all.  Spread batter in an 8-inch square baking pan that has been greased.  Bake at 325 degrees for about 30 minutes.  (Brownies should still be soft.) Let cool in the pan.  Cut into 18 to 24 bars.

STARLIGHT DOUBLE DELIGHT CAKE

This cake won the 1951 Pillsbury Bake-Off.

Frosting:
2 pkg (3-oz each) cream cheese, softened
1/2 cup margarine or butter, softened
1/2 tsp vanilla
1/2 tsp peppermint extract
6 cups (1 1/2 lbs) powdered sugar
1/4 cup hot water
4 ounces (4-squares) semi-sweet chocolate, melted
Cake:
2 cups frosting, prepared as directed above
1/4 cup margarine or butter, softened
3 eggs
2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
3/4 cup milk

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
In large bowl, combine cream cheese, 1/2 cup margarine, vanilla, and peppermint extract; blend until smooth.  Add the powdered sugar alternately with hot water, beating until smooth.  Blend in the chocolate.

In another large bowl, combine 2 cups of the frosting mixture and 1/4 cup margarine; blend well.  Beat in eggs 1 at a time, beating well after each addition.  Lightly spoon flour into measuring cup; level off.  Add flour, baking soda, salt, and milk; beat until smooth.  Pour the batter evenly into the prepared pans.  Bake at 350 degrees for 30 to 40 minutes or until a toothpick inserted into the centers comes out clean.  Cool in pans for 5 minutes; remove from pans and cool completely.

To assemble cake, place 1 layer, top side down, on serving plate; spread with about 1/4 of frosting.  Top with second layer, top side up.  Spread sides and top of cake with remaining frosting.

12 servings.

Friday, February 24, 2012

BUTTERSCOTCH PIE (Carmelized Sugar Method)

1 cup sugar (reserve 2 tablespoons)
1 tablespoon butter
2 tablespoons cream
4 tablespoons flour
1/4 cup milk
2 egg yolks
1 teaspoon vanilla
1/4 teaspoon salt
1 3/4 cups milk
Meringue:
2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla

After removing the 2 tablespoons of sugar, put the remaining sugar in a heavy iron skillet with the butter and cream.  On medium heat, melt and permit mixture to brown to a dark golden sirup (Yes, that is the way it is spelled in this old recipe.) Stir and watch to prevent scorching.

Combine the flour with the reserved 2 tablespoons of sugar.  Add the 1/4 cup milk and mix well.  Add the egg yolks, vanilla, and salt and remaining milk.  Pour into the sirup and cook slowly until all is melted and smooth.  If not thick enough, a little more flour mixed with a small quantity of milk may be added at this time.

Pour the mixture into a baked 10-inch pie shell.  Cover with a meringue made by beating the egg whites until stiff and gradually adding the sugar, salt, and vanilla.  Bake at 400 degrees about 10 minutes or until meringue is golden.

Thursday, February 23, 2012

CUT DUMPLINGS

This is an old recipe that belonged to my grandmother.

2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup lard or shortening
2/3 cup milk

Sift flour, baking powder, and salt together.  Cut in shortening with 2 knives or pastry blender.  Add milk, using more if necessary to make a soft dough.

Pat out 1/2-inch thick and cut into 1-inch squares, strips or diamonds.  Drop into boiling chicken stock.  Cover and simmer 15 minutes.

Wednesday, February 22, 2012

CHEESE CRACKER BAKED CHICKEN

My mother loved cheese crackers; I'm not so fond of them.  But then I don't eat chicken anyway.  But she taught my children to love cheese crackers, too.  This proved a good way to prepare chicken when they wanted something different.

1 lb chicken, skinned and boned
1 regular size box Cheese Nips, crushed
1 carton (8-oz) sour cream
melted butter

Crush the Cheese Nips and sprinkle some in the bottom of a greased 9 X 13-inch baking pan or dish.  Dip the chicken in the sour cream then roll in the Cheese Nips.  Drizzle melted butter over the top and bake at 350 degrees around 45 minutes until the chicken is done.

Tuesday, February 21, 2012

AUNT JANE'S GRAPE PIE

This recipe is from the 1958 Good Housekeeping Party Pies Cookbook.  Over the next few weeks I will share several recipes and pictures from this 54 year old pie book.  I hope you enjoy some of the memories it will bring.  Here is a recipe for a grape pie.  How often do you hear of a grape pie today.  Yet I remember them from childhood.  Another treat that has slipped by the wayside!

Pastry for a 2-crust pie
4 cups stemmed Concord grapes
3/4 cup granulated sugar
1 1/2 tablesp. lemon juice
1 tablesp. gratd orange rind
1 tablesp. quick-cooking tapioca

For the filling, slip grapes out of skins; save skins.  Cook pulp until seeds loosen; press through a coarse sieve.  Mix sieved pulp, skins, sugar, lemon juice, orange rind, and tapioca.  Let stand for 5 minutes.  Pour into unbaked pie crust.  Top with the top crust in Trellis design (found in an earlier post of this blog).  Bake in preheated 425 degree oven for aout 40 minutes until the crust is golden brown.

Sunday, February 19, 2012

EASY BITTERSWEET CHOCOLATE PUDDING

Cola (I use COKE) takes the place of the milk in this pudding.  It adds a pleasant bittersweet flavor.  I great surprise for family and friends!

1 pkg (4-serving size) chocolate pudding mix (not instant!)
1 cup water
1 bottle (6 1/2-fl oz) cola beverage
whipped cream for garnish, if desired.

Combine the pudding mix, water, and cola in a saucepan.  Cook while stirring over medium heat until the mixture comes to a full boil.  Remove the pan from the heat and pour evenly into 4 individual dessert dishes.  Chill until set.  Garnish with whipped cream if desired.

Note:  You know this is an old recipe when the cola is called for in a 6 1/2 ounce bottle!  You will probably have to measure out your cola today!

I am a diabetic now and can still make this pudding.  Use a sugar-free pudding mix and I prefer a Coke Zero but Diet Coke would be okay, too.

Saturday, February 18, 2012

PORK CHOP CABBAGE SKILLET DINNER

As a child growing up in the farm country of Southern Indiana, some of my favorite memories revolve around our large gardens.  One of my favorite garden vegetables was cabbage.  I love watching those little cabbage heads turn into big ones and then enjoying that cabbage on the dinner table.  Since that part of the country was also known for pork, one of the great meals we enjoyed was combining cabbage and pork chops!

6 pork chops
1/2 tsp salt
1/2 tsp pepper
1 tbsp shortening (modernize to canola or olive oil!)
1/2 tsp savory
1 small bay leaf
2 cups tomato juice
1/2 cup water
1 small cabbage, cut into 6 wedges
6 carrots, cut-up into pieces about 1-inch in size
1 1/2 cup chopped onion
3 medium potatoes, quartered
1/4 tsp salt

Season the pork chops with the 1/2 teaspoon of salt and the pepper.  Brown in the shortening in a large skillet.  Add the savory, bay leaf, tomato juice, and water.  Cover skillet and simmer for 30 minutes.  Add the cabbage wedges, carrots, onion, potatoes, and the 1/4 teaspoon salt.  Cover and cook another 35 minutes or until tender.

Thursday, February 16, 2012

BLACK FOREST LAYER CAKE SQUARES

1 box (1 lb 2 1/4-oz) devil's food cake mix
2 tbsp all-purpose flour
1 3/4 cups water
3 eggs
1 can (21-oz) cherry pie filling
3/4 tsp almond extract
2 cups frozen whipped topping, thawed
chocolate shavings for garnish, if desired
stemmed maraschino cherries for garnish, if desired

Preheat oven to 350 degrees.
Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray.  Line the bottom with waxed paper and spray the paper; set aside.

Prepare the cake mix as directed on the package uning the flour, water, and eggs.  Pour mixture into the prepared pan.  Bake at 350 degrees for 18 to 20 minutes or until the cake springs back when touched lightly in the center.  Remove the cake from the pan and remove the waxed paper.  Cool for 15 minutes.

Combine the pie filling and 1/2 tsp of the almond extract in a small bowl; mix well. 

Cut the cake in half crosswise to form two 10 x 7-inch layers.  Place 1 cake layer on a serving platter or tray.  Spread the pie filling mixture over the top of the layer; top filling with the remaining layer.

Stir the remaining 1/4 teaspoon of the almond extract into the whipped topping.  Spread the mixture over the top and sides of the cake.  Garnish with the chocolate shavings and stemmed cherries, if desired.  Serve immediately or refrigerate until serving time.

Store any leftovers in the refrigerator.


Yield: 12 cake squares

Wednesday, February 15, 2012

BUTTERSCOTCH ROUNDS

1/4 cup butter
1/2 packed cup brown sugar
1/2 cup pecan halves
1 pkg active dry yeast
1/4 cup hottest tap water
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
1/4 teaspoon soda
1 cup dairy sour cream
1 egg

Melt 2 tablespoons butter in each of two 8-inch round cake pans.  Sprinkle half the brown sugar then half the pecans over the butter in each pan.  Set aside while you prepare the dough.
In a large mixer bowl dissolve the yeast in the hot water.  Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream, and egg.  Blend on low mixer speed for about half a minute while scraping down the sides of the bowl constantly.  Turn speed to high and beat for two minutes while scraping down the sides of the bowl occasionally.  Stir in the remaining flour.  Using a tablespoon, drop the batter over the pecan mixture in each of the pans.  Let rise in a warm spot for 50 minutes.  Note, this dough will not double!

Preheat oven to 350 degrees.  Bake the rounds 25 to 30 minutes or until golden brown.  Immediately remove from oven and invert pans onto serving plates.  Leave the pans in place for about a minute to allow the butterscotch to drizzle over the coffee cakes.  Serve warm.

Yield: 2 round coffee cakes.

Monday, February 13, 2012

MEAT BALL CHOWDER

This is another old Indiana recipe that was my mom's.

Meat Balls:
2 lbs ground beef
2 tsp seasoned salt
dash of pepper
2 slightly beaten eggs
1/4 cup chopped green onion, tops included
1/3 cup fine cracker crumbs
2 tbs milk
2 tbs flour
1 tbs oil

Combine the ingredients together and form into balls about 1 tablespoon (or the size of a walnut).  Makes about 50 meatballs.  Dip in the flour and brown on all sides in the hot oil.

4 onions, cut into eighths
6 cups water
6 cups tomato juice
8 beef bouillon cubes
3 cups sliced carrots
3 cups sliced celery
3 cups diced potatoes
1/4 cup long grain rice
1 tbs sugar
2 tsp salt
3 bay leaves
1 tsp marjoram
1 can (12-oz) Mexicorn

Place all ingredients including the meatballs to a Dutch oven or large kettle.  Bring mixture to a boil.  Cover, reduce heat and simmer until the vegetables are tender.

Makes 6 to 7 quarts.

THREE LAYER MAPLE NUT TWIST

This recipe is from an old Southern Indiana church cookbook.  Church cookbooks have always been a great source of good recipes!  Does your church still have socials and 'pitch-in' meals?  I am thankful ours does.  A lot of our meals are prepared in the church kitchen, but it seems everyone enjoys the 'bring a dish' meals.

Basic Sweet Dough:
2 pkg yeast
3/4 cup milk
1/2 cup sugar
5 to 5 1/2 cups all-purpose flour
1/2 cup warm water
1/4 cup shortening
1 1/2 tsp salt
3 eggs

Sprinkle the yeast over the warm water; set aside.  In a small pan, heat milk, shortening, sugar, and salt unti warm (shortening does not need to melt).  See below for addition for this recipe.  Pour in large bowl; beat in 2 cups of flour until well mixed.  Add the yeast mixture and eggs.  Beat, scraping bowl.  Add enough flour to make a soft dough.  Knead; add only enough flour to keep from sticking.  Place in a greased bowl.  Turn to grease top.  Cover and let rise.

To make the twist:
1/2 cup nuts, chopped
1 tsp cinnamon
1 tsp maple flavoring
1/2 cup sugar
1 Basic Sweet Dough

When making the Basic Sweet Dough above, add the maple flavoring in the milk mixture on the stove.  Roll out the dough in 3 pizza shapes.  Put 1 on a greased pizza pan; butter top, then sprinkle 1/3 of the nut mixture on top.  Put another pizza shape dough on top of the butter and nuts.  Repeat layering with nuts on top.  Using a pizza cutter, cut like pie into 16 pieces.  Pick up all 3 layers and twist 2 or 3 times.  Do not let rise.  Bake at 350 degrees for 15 minutes.

Note: Great served with coffee.

Saturday, February 11, 2012

CORN FLAKE-PECAN CRUSTED CATFISH

1/2 cup corn flake crumbs
1/4 cup finely ground pecans
1/4 tsp paprika
1/8 tsp garlic powder
1/8 tsp cayenne
salt and pepper to taste
1 lb catfish fillets, cut into 4 pieces
1 egg white, slightly beaten

Preheat oven to 450 degrees.
Grease a baking pan; set aside.

In a large plastic bag combine the corn flake crumbs, pecans, paprika, garlic powder, salt, pepper and cayenne. 

Dip the catfish into the egg white then shake in the crumb mixture.  Place on the greased pan.

Bake fish at 450 degrees for 15 to 20 minutes or until the fish flakes easily with a fork.

Serve with a salad or slaw and a vegetable of your choice.

Friday, February 10, 2012

ORANGE PINEAPPLE BUTTERMILK SALAD

1 can (20-oz) crushed pineapple, do not drain
1 pkg (6-0z) orange gelatin
2 cups buttermilk
1 tub (8-oz) whipped topping, thawed

In a saucepan bring the pineapple to a boil; remove from the heat.  Add the gelatin and stir to dissolve completely.  Add the buttermilk, mixing well.  Allow to cool to room temperature then fold in the whipped topping.  Pour into an 11 x 7-inch baking dish.  Refrigerate overnight.  Cut into 12 squares to serve.

Wednesday, February 8, 2012

SORGHUM BARBECUE SAUCE

1 cup catsup
1/2 cup sorghum (or molasses)
1/2 cup brown sugar
1 onion, chopped
1 tsp ground dry mustard
1/4 tsp cloves
1/4 tsp cinnamon
Tabasco sauce to taste
1/2 cup water
1/2 lemon, juiced
salt to taste

Combine all the ingredients in a saucepan and cook until boiling.  Lower heat to simmer and cook 15 minutes.  Use as any barbecue sauce.

Note:  If you want your sauce to be tarter, add a tablespoon or so of vinegar.

Monday, February 6, 2012

SWEET POTATO BISCUITS

1 cup all purpose flour
3 tsp baking powder
1/2 tsp salt
3 tbsp shortening
1 cup cooked, mashed sweet potatoes
milk

Sift dry ingredients together.  Cut in shortening.  Add sweet potatoes; mix well.  Add enough milk gradually to make a soft dough; knead for a few strokes.  Roll dough 1/2-inch thick; cut in rounds.  Place on baking sheet.  Bake in 450-degree oven for 12 to 15 minutes.  Serve hot.

Note: I was told in 1969, "this is a very old 'down east' North Carolina recipe.  It has been used by the natives since the days of the early English settlers arrival in this country.  That's the story I got with the recipe.  I can neither deny or confirm the validity of it.

Sunday, February 5, 2012

BUTTERNUT SQUASH AND APPLES

2 lb butternut squash
1/2 cup (packed) brown sugar
1/4 cup butter, melted
1 tbsp flour
1 tsp salt
1/2 tsp mace
2 apples, cored and sliced into 1/2-inch rings

Heat the oven to 350 degrees.

Cut each squash in half, remove seeds and fibers; peel.  Cut the squash into 1/2-inch slices.  Arrange in an ungreased oblong baking dish.  Top squash with the apple slices.

In a small mixing bowl stir the brown sugar, melted butter, flour, salt, and mace together to blend.  Sprinkle the mixture over the apple slices; cover with foil, and bake at 350 degrees for 50 to 60 minutes or until the squash is tender.

This makes enough to serve 6.

Saturday, February 4, 2012

CITRUS AND SPICE HOT CIDER

1 gallon apple cider
4 oranges, juiced
5 lemons, juiced
2 cups sugar
1/2 tsp ground nutmeg
3 tsp ground allspice
1 tsp ground cinnamon
4 sticks of cinnamon

Mix the cider, orange juice, lemon juice, and sugar in a large saucepan.  Tie the nutmeg, allspice, and ground cinnamon in a cheesecloth bag and add to the liquid.  Bring the mixture to a boil and then simmer for about 10 to 15 minutes.  Remove the spice bag and float the cinnamon sticks on top of the cider.  This makes 16 servings.

Note: Especially good when served with doughnuts.

Friday, February 3, 2012

NO-FAT-NEEDED APPLE OATMEAL CAKE

If you are looking for a healthy old-fashion recipe, this is it.  You can moderize and make it even healthier by replacing half the sugar with Splenda Granulated and half the flour with whole-wheat flour.

1 cup regular oats, uncooked
1 cup all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup sugar
1/2 cup applesauce
1 egg
1 tsp vanilla
1 cup diced apple
1/3 cup English walnuts, chopped

Combine the oats, flour, soda, salt and cinnamon.  Set aside.
Combine sugar, applesauce, egg, and vanilla.  Add to dry ingredients.
Stir in apples and nuts.
Pour into greased and floured 8-inch square pan.
Bake at 350 20 to 25 minutes or until done.

Thursday, February 2, 2012

ROGERS ROPIN' MEAT SAUCE

Most of us know of Will Rogers the late cowboy, one of the world's greatest trick ropers, actor, writer, and humorist.   His son Jim Rogers was also an accomplished cowboy and actor who appeared along side Hopalong Cassidy in many movies.  This is one of their favorite recipes for barbecue sauce.  This is a recipe of theirs from the 1930s.

1/2 cup ketchup
1 tbsp A-1 steak sauce
1 tsp Worcestershire sauce
1 tbsp brown sugar
pinch of chili powder

Combine all ingredients well.  "It goes well with most cuts of beef, from hamburgers to T-bones."
Makes 1/2 cup