Saturday, March 31, 2012


Having grown up around chickens, I simply detest them and just plain can't eat them.  The taste is okay but I gag on chicken so badly I have to excuse myself to go vomit.  I realize it is a psychiatric problem but I can't help it.  At 65, I have no desire to try to overcome this situation!  However, all my family loves chicken and I have one granddaughter who prefers chicken over all else.  So I do cook a lot of chicken for my family and friends.  This recipe is the way we Hoosier Country Folk made/make homemade chicken stock.

4 lbs chicken backs, necks, and wings or a large whole chicken, cut-up
4 quarts cold water
3 celery ribs with the leaves, chopped
1 large onion, chopped

Put the water in a large stockpot and add the chicken; bring to a boil over medium-high heat.  Cook for 15 minutes and skim.  Add the celery and onion; simmer for two hours.

If using the backs, necks, and wings, discard.  If using the whole chicken, drain, and refrigerate for later use.  Strain the stock then chill for at east 6 to 8 hours up to two days.  Skim the fat from the chilled stock and simmer for 30 minutes.  Stock is ready for use.  If you do not use all the stock or are just making for later use, cool, store in freezer bags or cartons and freeze.

This will make approximately 8 cups of stock.

Thursday, March 29, 2012


This is a good pasta salad recipe for picnics, family reunions, etc as it doesn't have any mayonnaise in it.

1 box (8-oz) small seashell pasta, cooked according to pkg directions and drained
1 1/2 cups small zucchini, thinly sliced
1 1/2 cups diced fresh tomatoes
1/4 cup chopped fresh parsley
1 tsp dried oregano
1 tsp dried basil
dash of garlic powder
1 bottle (8-oz) Italian Salad Dressing of your choice

Combine all the ingredients in a large bowl tossing well.  Cover and refrigerate overnight or at least a couple of hours before serving.

Wednesday, March 28, 2012


This is a very old recipe from the back of an old insurance company calendar.  The insurance agent used to come by our home out in the country to collect our payment.  He would drop off calendars, pens, potholders, etc.  Gone are the days but not this delicious recipe!

2 cups brown sugar (packed)
2 sticks unsalted butter
1/2 cup clear corn syrup
1 tsp salt
1 tsp baking soda
24 cups popped corn

Preheat oven to 200 degrees.
Lightly butter a large rimmed cookie sheet.  Set aside.

In a large heavy-duty pot, over medium heat, boil the sugar, butter, corn syrup, and salt for 5 minutes, stirring often.  Remove the syrup from the heat and stir in the baking soda.  Pour the hot mixture over the popped corn, mixing well to coat all the corn.  Place in the preheated oven for 1 hour, stirring every 15 minutes.

Remove corn from the oven and allow to cool completely before storing in covered container to keep crisp.

Serves 24.

Tuesday, March 27, 2012


This is another of the pie recipes from the 1958 Good Housekeeping Party Pies book mentioned previously on this blog.  There are also several pie crust recipes on this blog if you don't have your own favorite.  It is recommended you do this pie with a trellis crust design also pictured previously on this blog.

Combine 2 cups seedless raisins, 1 cup granulated sugar, 2 cups water, 1/2 teasp. salt, 2 tablesp. butter or margarine, 3 tablesp. lemon juice; boil 5 min.  Stir in 2 tablsp. cornstarch mixed with 3 tablsp. water.  Cook, stirring, 5 min.  Add 1 teasp. lemon extract.

This pie is pictured in the center of this picture with the 'trellis' crust.

Saturday, March 24, 2012


Note:  This is a tasty quick, easy dish.  It is ready in around 20 minutes.

1 lb lean ground beef
1 medium onion, chopped
1 1/2 cups jarred salsa (heat to suit your taste)
1 can (8-oz) tomato sauce
1 chicken bouillon cube
1 1/2 cups instant rice (Minute rice)
chopped tomatoes for garnish, if desired
shredded cheddar cheese for garnish, if desired

Brown the beef and onion in a large skillet until the beef is no longer pink and the onion is transluscent; drain.  Add the salsa, tomato sauce, and bouillon cube to the skillet and bring mixture to a full boil.  Reduce the heat to low and simmer, covered, for 5 minutes.

While mixture cooks, prepare the rice according to the package directions.

To serve, place the beef mixture over the cooked rice.  Add the garnishes if desired.  Serve with tortilla chips, if desired.

Yield: 4 servings.

Friday, March 23, 2012


This is one of my old Midwestern "upbringing" recipes.

1 1/2 cups brown sugar
2/3 cup butter
1 egg
1 cup sour milk*
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups chopped rhubarb
1/2 cups chopped pecans
1/2 cup granulated sugar
1 tsp ground cinnamon

Cream brown sugar, butter, and egg; add milk and vanilla.  Stir in flour, baking soda, salt, rhubarb, and nuts.  Place batter in a well-greased 9 x 13-inch baking pan and sprinkle with a mixture of the granulated sugar and ground cinnamon.  Bake for 30 minutes at 350 degrees.  Serve plain or topped with whipped cream or ice cream.

Wednesday, March 21, 2012


This is a popular baked bean recipe from my years in Indiana.

1/2 lb bacon
1 onion, diced
1 can (16-oz) pork & beans
3 Tbsp yellow mustard
5 tbsp maple syrup
4 tbsp catsup

Preheat oven to 325 degrees.  Fry the bacon until crisp, crumble.  In bacon drippings, saute the onion until tender and lightly browned.  Mix the bacon, onion, and drippings with the remaining ingredients.  Pour into a casserole dish and bake covered at 325 degrees for 45 to 60 minutes.

Note: File Photo

Saturday, March 17, 2012


Another old Southern Indiana recipe.

4 1/2 cups milk
5 tbsp cornmeal
2/3 cup molasses
1 tsp ginger
1/2 tsp salt
2 tbsp butter

Scald 4 cups of the milk and place in a double boiler.  Add the cornmeal and cook for 20 minutes.  Mix molasses, ginger, salt, and butter; add to the cornmeal-milk mixture.  Pour mixture into a baking dish.  Pour remaining milk over the pudding.  Bake in a 325 degree oven for 3 to 4 hours.  Serve with whipped cream, hard sauce, or vanilla ice cream if you want.

Yield: 8 servings

Friday, March 16, 2012


This recipe is another of my Southern Indiana heritage recipes! 

2 apples, chopped
1 tbsp lemon juice
2 ribs celery, chopped
1 cup fresh or frozen tart pitted cherries
1/2 cup dried cranberries
1/2 cup chopped pecans

Toss the apples in the lemon juice in a large bowl.  Add the celery, cherries, canberries, and pecans. Gently mix ingredients together.  Make the following dressing and fold into the salad.  Refrigerate until serving time.

1/4 cup mayonnaise
1/4 cup sour cream
2 tbsp honey

File Photo

Saturday, March 10, 2012


When I was a child growing up in Southern Indiana my grandparents had an apple orchard.  We grandkids loved playing there under the trees.  This cobbler recipe always reminds me of those days so long ago!

Preheat oven to 375 degrees.

5 cups peeled and sliced tart apples*
1/2 cup granulated sugar
1/4 cup light brown sugar
2 tbsp all-purpose flour
1/2 tsp cinnamon
1/4 tsp salt
1 1/2 tbsp lemon juice
1 tbsp water
2 tbsp butter

Mix together and pour into a lightly buttered 8-inch square baking dish.  Top with the batter below:

1/2 cup sifted all-purpose flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 tbsp butter, softened
1 egg, slightly beaten

Mix batter together and drop over the apple mixture in 9 portions.   Sprinkle top with some cinnamon sugar, if desired.

Bake at 375 degrees for 40 to 50 minutes until apples are tender and topping is lightly browned.

*I prefer Granny Smith apples.  It usually takes 6 to 8 medium apples to make 5 cups.

Note: This is a file photo, probably peach cobbler, but it shows how this cobbler recipe looks.

Friday, March 9, 2012


This recipe comes from the 1958 Good Housekeeping cookbook pictured below.  This recipe is in the China section.

3 1/2 lb lean spareribs, in 2" squares
2 large onions, sliced
1/3 cup brown sugar, packed
1/2 cup vinegar
1 tablesp. soy sauce
2/3 cup canned pineapple juice
1/3 cup water
1/2 teasp. salt
1/8 teasp. pepper
1 tablesp. cornstarch
1 tablesp. water
Hot fluffy rice

Preheat broiler 10 min., or as manufacturer directs.  Place spareribs close together in broiler pan; sprinkle with salt and pepper  Broil, turning once, until deep brown on both sides.  Place onions in Dutch oven or kettle with 2 tablesp. pork fat from broiler pan; saute 2 min.; add brown sugar, vinegar, soy sauce, pineapple juice, 1/3 cup water, salt, pepper and ribs.  Cover; simmer over low heat 2 hrs.  Remove ribs; thicken sauce in saucepan with cornstarch dissolved in 1 tablesp. cold water; replace ribs in sauce.  Serve at once over hot fluff rice.                                                   Makes 6 servings.
To Vary: Add 1 cup drained canned pinapple chunks.

Thursday, March 8, 2012


This is just another old casserole recipe from my young days in Southern Indiana.  Quick, easy, and tasty was in style 60 years ago and it is still so today!

1 1/2 lb ground beef
1 small onion, chopped
1 pkg (6-oz) egg noodles, cooked as directed on pkg and drained
1 green bell pepper, chopped
1 can whole kernel corn, drained
1/2 block Cracker barrel cheese
1 can tomato soup
3/4 soup can of water
salt and pepper to taste
1/2 tsp chili powder

While the noodles cook, brown the ground beef in a skillet with the onion.  When beef is no longer pink, drain.

In a large mixing bowl combine the cooked noodles, ground beef and onion, bell pepper, corn, half of the cheese, and mix together well.  Add the soup, water, salt, pepper, and chili powder.  Pour the mixture into a buttered baking dish, shredd remaining cheese over the top, and bake at 350 degrees for 25 to 30 minutes until bubbly.

Wednesday, March 7, 2012


This is an old fashion tea recipe from Texas.

3 6-oz cans frozen orange juice, undiluted
2 6-oz cans frozen lemonade, undiluted
1 1-qt 14-oz can pineapple juice, undiluted
2 cups sugar
several mint sprigs
16 tsp (heaping) tea
lemon or lime wedges, optional

Place fruit juices in a large container.  Combine sugar, 2 cups water, and mint sprigs; heat until sugar is dissolved.  Remove mint; add to fruit juices.  Prepare tea in boiling water; steep.  Strain tea; add to juice mixture.  Add water to make 2 gallons.  Serve over ice.

Note: File Photo

Tuesday, March 6, 2012


3/4 cup cold milk
2 tbsp chocolate syrup
2 scoops vanilla or chocolate ice cream (depending on how chocolate you want)

Put all ingredients into blender container and blend until well mixed.  Pour into a cold glass to serve.

Yield: 1 8-oz serving

Sunday, March 4, 2012


This is a great bread to make with the Everlasting Yeast in my last post.  I haven't made this but have enjoyed eating it.  This recipe is from a lady at one of the church's I attended as a youngster and teenager.  The Everlasting Yeast was her recipe, too.  I ate her bread all my younger years.  She finally gave me the recipe.  I lost if for years.  Just found it in an old shoe box of misc papers.  (I am so bad about that!)

1 cup sour dough starter (the everlasting yeast)
1 1/2 cups water
1/2 cup oil
1/4 cup sugar
2 teaspoons salt
5 - 6 cups bread flour

Optional add-ins:
1/2 cup oat bran
1/2 cup wheat bran
3 tablespoons soy flour
1/2 cup powdered milk
1 cup bran

Mix ingredients.  Let stand overnight in a big bowl in a warmed oven.  Knead dough about 15 times on a floured surface.  Divide into 3 parts.  Knead each about 15 times, then a few times in a bit of olive oil.  Put into greased loaf pans.  Bake at 350 degrees for about 30 minutes.

Friday, March 2, 2012


When I was a young housewife in Indiana many, many, years ago, a family friend shared this recipe for a delicious sour dough bread starter using mashed potatoes.  Can be used to make great sour dough bread!
1 cup mashed potatoes
1 tbsp salt
3 tbsp sugar
3 cups lukewarm (98 degrees) water
Add a yeast cake, broken
1 tsp ginger (the first time you make this)

Mix together and allow to stand for 3 days before using.

Feed with the following every 3 to 5 days:
3 tablespoons instant potato flakes
3/4 cup sugar
1 cup warm water

Let sit out all day or night, then refrigerate.

Note: When you feed the dough, don't repeat the starter ingredients.

Thursday, March 1, 2012


Again, this is an old recipe from my days growing up in Southern Indiana many, many years ago.

1 stick oleo
1 lb box powdered sugar
coconut or chopped nuts
1 can (6-oz) frozen orange juice
1 pkg (12-oz) vanilla wafers

Let the oleo soften; add sugar and thawed orange juice.  Crumble wafers by hand or with a rolling pin and mix together.  Make small walnut size ball and roll in coconut and/or nuts.  Place on cookie sheets and let set in refrigerator or freezer for 3 hours.  Place in a large coffee can and store in refrigerator for freezer for keeping.  Makes about 6 dozen.

Optional:  Instead of shaping small balls, make egg shape cookies; refrigerate at least 2 to 3 hours.  Dip in melted chocolate.  Makes wonderful Easter eggs.

Note: This is a file photo