Monday, April 30, 2012

SOUR CREAM PECAN ROLLS

I have had this recipe for so long I am not sure where I got it.

1 cup sour cream
2 pkg yeast
1/2 cup sugar
4 eggs
4 cups flour
1/2 lb butter
1 tsp vanilla
1 cup pecans, finely ground

Mix the sour cream and yeast in a large bowl until smooth; set aside.

Mix sugar, eggs, flour, butter, and vanilla together and add to the sour cream.  Mash or roll out about 2 tablespoons of the mixture.  Spread finely ground nuts over like a filling.  Roll up.  Should make a crescent shape when rolled up.

Sprinkle some sugar on waxed paper, enough to roll the rolls in.  Roll in the sugar and place on cookie sheets seam side down.  Repeat until all ingredients are used.

Bake in 350 degree oven for 12 to 15 minutes, watching closely.  Don't let get too brown!

Thursday, April 26, 2012

WILTED LETTUCE SALAD

As I have stated many times, I put these recipes out as they are.  As for the amount of lettuce and green onion in this old recipe from an Indiana newspaper many years ago, you are on your own.

2 slices bacon
1/4 cup vinegar
2 tbsp water
green onion, chopped
1 tsp salt
1 tsp sugar (or more to taste)
Pepper
Leaf Lettuce
1 hard-cooked (boiled) egg

Fry and crumble the 2 slices of bacon.  Add the other ingredients (except lettuce and egg) and bring to a boil.  Pour over the lettuce in a deep bowl.  Add the hard-cooked egg, chopped.  Double recipe for a larger amount of lettuce.

Wednesday, April 25, 2012

BASIC SOUR CREAM DIP

This recipe is one I got from a 1950s era Dairy Farm Cookbook.

1 pint sour cream
1 cup sieved cottage cheese
1 tablespoon salad vinegar
1/2 teaspoon celery sat
1/2 teaspoon onion powder, optional
Mix the above ingredients thoroughly together.  This mixture can be used alone with crackers or chips, or, to it may be added any number of ingredients such as:
  • 1 cup shredded crab meat
  • 1 avocado, mashed
  • 1 can drained minced sea clams
  • 1 package dehydrated onon or vegetable soup mix
  • 1/2 cup finely minced chives
  • 2 (3 ounce) cans deviled ham

Tuesday, April 24, 2012

CHICKEN MACARONI CASSEROLE

2 cups uncooked elbow macaroni
2 slices bacon
2 cans cream of mushroom soup
3/4 cup milk
2 tablespoons vinegar
2 teaspoons sugar
1 medium garlic clove, minced
2 cans chunk chicken or 1 - 1 1/2 cups cooked shredded or diced chicken
1 can carrots, drained
1 cup shredded sharp cheddar cheese
1 cup frozen peas, slightly thawed

Cook the macaroni according to the package directions and drain and set aside.
In a large skillet over medium heat, cook the bacon until crisp.  Drain bacon and crumble.  Stir soup, milk, vinegar, sugar, and garlic into the bacon drippings.  In a large bowl, combine the soup mixture with the chicken, carrots, peas, and cheese stirring until blended. 

Lightly grease a 2 1/2-quart casserole dish and pour the casserole mixture into the dish.  Place cover on the dish and bake at 350 degrees for a half hour or until heated through.   Makes 6 to 8 servings.

Sunday, April 22, 2012

TINY GREEN PEA SALAD

I had an aunt from Missouri who met and married my uncle when he was stationed at Ft Leonard Wood during the Korean War.  She was an excellent cook and brought some of her Missouri recipes with her to Indiana.

2 pkgs (10-oz each) frozen tiny green peas, thawed
2 cups chopped celery
1 cup cashews
1/2 cup chopped green onions
12 bacon slices, fried and crumbled
1 cup sour cream
1/4 tsp salt
1/4 tsp freshly ground black pepper

Combine the peas, celery, cashews, green onions, and bacon in a large bowl that has a lid.  Combine the salt and pepper with the sour cream.  Add the sour cream mixture to the pea mixture and toss lightly to coat.  Cover and chill thoroughly before serving.

Serves 8 to 10 people

Saturday, April 21, 2012

EASY FRESH PEACH CAKE WITH PINEAPPLE FROSTING

This is another old Southern Indiana recipe!

1 box plain yellow cake mix (no pudding added)
3 large eggs
1/3 cup vegetable oil
1/3 cup orange juice
1 1/2 cups fresh peaches, peeled & chopped in the blender or food processor

Mix all the above ingredients together, except peaches, beating about 2 minutes.  Add the peaches and beat another minute.  Bake according to the cake package directions depending on the size of the pan you use.  Cool.

Frosting:
1 can (15-oz) crushed pineapple, not drained
1 package vanilla instant pudding mix
1 carton (8-oz) whipped topping

Mix together the pineapple with juice and the pudding mix.  Let stand for about 5 minutes.  Fold the whipped topping into the pineapple mixture and use to frost the cake.  Sprinkle with some coconut if desired.  Serve or refrigerate until ready to serve.

Friday, April 20, 2012

PARSLEYED POTATOES

1 1/2 lbs small new red potatoes
1 tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 cup chicken or vegetable broth
1/2 tsp pepper
1 cup chopped fresh parsley

Peel a strip of the skin from around the center of each potato.

Heat the vegetable oil in a large skillet over medium to medium-high heat.  Add the onion and garlic to skillet and cook for about 5 minutes until onion is tender.  Add the broth, pepper, and about 3/4 cup of the parsley; mix together well and bring to a boil. 

Add the potatoes to the skillet in  single layer, reduce the heat and cover.  Simmer for 10 minutes or until the potatoes are tender.

To serve, sprinkle the remaining parsley over the cooked potatoes.

Thursday, April 19, 2012

CREAMY CARROT-NUT MOLD

Remember the beautiful and tasty gelatin salad molds?  This old recipe makes a good one!

1 pkg (6-oz) orange-flavored gelatin
2 cups very hot water
1 cup thick sour cream
1 can (1 2/3 cups) crushed pineapple (do not drain)
2 cups grated carrots
1/2 cup chopped walnuts

Lightly oil a salad mold with vegetable oil (not olive oil).

Pour the very hot water over the gelatin in a bowl and stir until the gelatin is completely dissolved.

Gradually add gelatin mixture to sour cream, stirring until well blended.  Chill until mixture begins to gel (becomes slightly thicker).

Stir in pineapple, carrots, and nuts.  Turn into the mold and chill until firm, about 4 hours.

Unmold onto a bed of salad greens on a chilled serving platter.

Serves 8 to 10.

Tuesday, April 17, 2012

HERBED BEER BREAD LOAF

3 cups self-rising flour
3 tbsp sugar
1 tsp oregano
1 tsp basil
1 tsp thyme
12 ounce beer at room temperature
1/2 cup grated Parmesan cheese
1 tbsp vegetable shortening
3 tbsp cornmeal
2 tbsp soft butter

Preheat oven to 325 degrees. Grease a loaf pan with the shortening and sprinkle the cornmeal over the bottom and sides.   In a large mixing bowl combine the flour, sugar, oregano, basil, theyme, and Parmesan cheese; mix together well.  Stir the beer into the flour mixture to make a stiff batter.  Transfer the batter into the prepared pan and bake at 325 degrees for about an hour and 5 minutes.  Brush the baked bread with the softened butter.  Sprinkle with additional cornmeal if you want.  Remove bread from the pan and cool completely on a wire rack.

Saturday, April 14, 2012

WILD WEST RANCHER'S OMELET

This is an old recipe from Buffalo Bill's Wild West!  I got it years ago from a cookbook from The Buffalo Bill Historical Center, Cody, Wyoming.

6 slices bacon, diced
2 tablespoons chopped onion
1 cup diced potatoes
6 eggs, beaten
2 tablespoons chopped, fresh parsley
1/4 to 1/2 teaspoon salt
Dash of hot sauce
2 tablespoons milk

Cook bacon in a 10-inch omelet pan or hevy skillet until crispy; drain, reserving 2 tablespoons drippings in skillet.  Set bacon aside.

Saute' onion in drippings over medium heat until tender.  Add potatoes, and cook until browned.  Combine the eggs, parsley, salt, and hot sauce; stir just until blended.

Pour egg mixture into skillet; add bacon and milk.  As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so that uncooked portion flows underneath.  Loosen omelet with a spatula, and fold in half.  Gently slide omelet onto a serving plate.

Yield: 2 servings.

Thursday, April 12, 2012

1958 RECIPE FOR VEAL PARMIGIANO

This recipe if from the 1958 Good Housekeeping AROUND THE WORLD cook book (Italian section).  Here is a picture of the front cover of the book.
3 tablesp. olive or salad oil
3 cloves garlic, minced
1 onion, minced
1 No. 2 can tomatoes (2 1/2 cups)
1 1/4 teasp. salt
1/4 teasp. pepper
1 8-oz. can tomato sauce
1/4 teasp. dried thyme
1 lb. veal cutlet, cut very thin*
1 egg
1/4 cup packaged dried bread crumbs
1/4 cup grated Parmesan cheese
3 tablesp. olive or salad oil
1/2 lb. Mozzarella or Munster cheese
1/4 to 1/3 cup grated Parmesan cheese

In hot oil in saucepan, saute garlic and onion till golden.  Add tomatoes, salt, and pepper; break up tomatoes with spoon.  Simmer, uncovered, 10 min.; then add tomato sauce, thyme.  Simmer 20 min.
Start heatin oven to 350 degrees.  While sauce cooks, prepare veat: With fork, in pie plate, beat egg well.  Combine crumbs and Parmesan cheese on piece of waxed paper.  Dip each piece of veal first into egg, then into crumbs.  In 1 tablespoon hot oil in skillet, saute 2 or 3 pieces veal at a time, adding remaining oil as necessary.  When veal browns, turn with broad spatula; saute till golden brown.  Set veal slices side by side in 12"x8"x2" baking dish.  Slice Mozzarlla thin.  Pour two thirds of the tomato sauce over veal, straining sauce if desired.  Arrange Mozzarella on top.  Spoon on rest of sauce.  Sprinkle with Parmesan.  Bake 30 min.

Makes 4 servings
*Ask your meatman to cut 1 lb veal into 8 slices (about 4 1/2"x2").

Tuesday, April 10, 2012

1950s HOMEMADE TOMATO SOUP

This recipe is one my mother got from a Hunt's Tomato Sauce can when I was a child in the 1950s.  It is as good today as it was then.  It was always a good way to warm up during those cold Indiana winters of my childhood.  It is still a favorite with my own grandchildren today.

2 Tablesp. Wesson, pure vegetable oil
1/4 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
2 8-oz. cans Hunt's Tomato Sauce
1/2 teasp. whole pepper
1/8 teasp. thyme
2 sprigs parsley
3 cups beef stock or bouillon
1/4 teasp. salt
1/2 teasp. pepper

Cook onion, carrot and celery in oil 5 minutes.  Add Hunt's Tomato Sauce, seasonings, and parsley.  Cover and simmer 1 hour.  Strain and add beef stock, salt, and pepper.  Heat together.  Makes 4 servings.

Friday, April 6, 2012

OLD FASHION BANANA CREAM PIE

1 cup sugar, divided
3 tbsp cornstarch
1/4 tsp salt
3 eggs, separated
1 cup evaporated milk
1 cup water
1 tsp vanilla extract
1 baked 9-inch pie shell
1 1/2 cups sliced ripe bananas

Mix 2/3 cup of the sugar, cornstarch, salt, and egg yolks together in a heavy saucepan.  Combine the milk and water then slowly stir into the sugar mixture.  Cover over low heat, stirring constantly, until thickened - about 10 minutes.  Remove from the heat and stir in the vanilla extract.  Cool and allow to cool.

Stir cooled filling and pour half into the baked pie shell.  Layer the bananas over the filling then top with the remaining filling mixture.

In a deep bowl, beat the egg whites until soft peaks form.  Continue beating while gradually adding the remaining 1/3 cup of the sugar, until stiff peaks form and sugar is dissolved.  Spread meringue over the top of the pie being sure to seal the edges to the crust.  Bake at 425 degrees until meringue is a light golden brown.  Cool completely before cutting.

Store leftovers in the refrigerator.

Tuesday, April 3, 2012

HERSHEY'S FLUFFY COCOA FROSTING

I have used this Hershey's frosting most of my life.

4 cup confectioners' sugar, sifted
3/4 cup cocoa, sifted
1/2 cup butter or margarine
1 tsp vanilla
1/2 cup evaporated milk

Mix the sugar and cocoa; blend part of the sugar mixture with the butter.  Blend in the vanilla and half the milk; add remaining sugar mixture and blend well.  Add the remaining milk; beat to desired consistency.  Additional milk may be added if desired.

Enough to frost and fill a two layer 9-inch cake.