Friday, June 29, 2012

ROSE OF SHARON DROPS

This is an old recipe picked up by a neighbor on a Florida vacation in the 1950s.

1 cup sifted flour
1 tsp baking powder
1/4 tsp. salt
1/2 cup butter
1/2 cup sugar
2 tbsp strawberry preserves
2 tbs. cream
1 egg, well beaten

Sift the flour, baking powder, and salt together.  Set aside.  Cream butter until softened.  Add sugar gradually, creaming until fluffy after each addition.  Add strawberry preserves and beat well.  Beating thoroughly after each addition, add a mixture of cream and egg in halves.  Beating until well blended after each addition, add dry ingredients in thirds to the creamed mixture.  Drop dough by easpoonsful about 2 inches part onto cookie sheets.  Top with finely chopped nuts or packaged grated coconut.  Bake at 375 degrees about 8 min. or until lightly browned.  Remove cookies to cooling racks.  Makes about 5 dozen cookies.

Thursday, June 28, 2012

ASPARAGUS AU GRATIN

This is an old Imperial Sugar recipe.

1 can (16-oz) asparagus, drained but reserve liquid
1 cup medium white sause
1/2 cup grated American cheese
pinch of salt
pinch of pepper
pinch of sugar
1/4 cup dry bread crumbs
2 tbsp melted butter

Place asparagus stalks in a 4 cup casserole dish.

Make white sauce (recipe below) using liquid from the asparagus for part of the milk.  Blend in the grated cheese, sugar, salt, pepper and pour over the asparagus. 

Mix butter into the bread crumbs and use as a topping over the sauce.

Bake at 350 degrees until the sauce is bubbly and the bread crumbs are golden brown.

Yield: 4 servings

WHITE SAUCE:
1 cup milk
2 tbsp flour
1/2 tsp salt
dash of pepper
pinch of sugar
2 tbsp butter

Blend the milk, flour, salt, pepper, and sugar together until smooth.  Pour into a saucepan and add the butter.  Cook stirring until thickened.

Wednesday, June 27, 2012

WHITE VELVET CAKE AND TOPPING

This is an old 1950-60s recipe from my hometown in Southern Indiana.  After a local resident called this recipe in to a local radio show, she was so inundated with requests for the recipe that she sent it to the newspaper to share it with everyone.

1/2 cup shortening
1 1/2 cups sugar
1/4 tsp almond extract
1 1/2 tsp vanilla extract
3 egg whites, do not beat
2 1/2 cups cake flour
1 tsp salt
1 tbs double acting baking powder
1 cup milk

Cream the shortening and sugar together; add almond extract, vanilla extract, and egg whites.  Beat by hand (DO NOT USE ELECTRIC MIXER) for about 4 to 5 minutes. 

Sift the flour, salt, and baking powder together into the egg mixture; add milk and beat for 2 minutes on the medium speed of an electric mixer. 

Pour the batter into 2-8-inch round cake pans and bake in a moderate 350 degree oven for 30 minutes.

TOPPING:
3 tbs flour
pinch of salt
1 cup milk

Cook and set aside until cool.  Cream 1 cup shortening and 1 cup sugar.  Add 1 tsp vanilla.  Add a little at a time to the cooled mixture.  Beat, beat, beat, at least 20 minutes with a mixer.

Note:  This recipe does not mention preparing the cake pans.  They should be greased and lightly dusted.



Tuesday, June 26, 2012

MARINATED MUSHROOMS & GREEN BEAN SALAD

This old recipe is from the 1950s.

1/4 tsp oregano
1/4 tsp thyme
1/2 tsp salt
1 tsp grated onion
1 clove garlic, crushed
1/4 cup white vinegar
1 tbsp salad oil
1 lb small whole fresh mushrooms
1 #2 1/2 can green beans, drained

Combine seasonings, vinegar and oil.  Pour over mushrooms and simmer for 10 minutes.  Add green beans and heat through.  Remove from heat and chill in refrigeraotr overnight.  Serve as a relish, salad, or cold vegetable in a summer buffet.  Serves 4 generously; keeps for several days in the refrigerator.

Saturday, June 23, 2012

MOIST BANANA CUP CAKES

It seems cupcakes have taken over to the point of stores that just sell cupcakes!  So I thought it was time to go back to this 1950s Southern Indiana Banana Cupcake Recipe!

1 2/3 cups flour
1/2 tsp baking powder
1/3 cup butter, at room temperature
1 cup brown sugar
1 egg
2 tbs. sour cream
2/3 cup mashed ripe bananas

Mix the flour and baking powder. Cream butter and sugar, add egg and sour cream.  Add sifted flour mixture and beat well.  Fill greased muffin cups about 3/4 full.  Bake 15 minutes at 350 degrees, or until done.

NOTE: This recipe leaves out when to add the bananas (kind of funny since they are banana cupcakes!).  Personally, I add them after the egg and sour cream.

Friday, June 22, 2012

1958 SPICED PEACH CRUNCH PIE

This is another of the recipes in my late mother's 1958 Good Housekeeping Pie Book.
2 No. 2 1/2 cans cling-peach slices
1/4 cup chopped walnuts
1 pkg piecrust mix
1/2 cup brown sugar, packed
1/2 teasp. cinnamon
1 tablesp. soft butter or margarine
1 1/2 teasp. quick-cooking tapioca

1. Start heating oven to 425 degrees F.  Pour peaches into strainer or colander; drain very well. Chop nuts; with fork, mix with 1/2 pkg. piecrust mix, brown sugar, cinnamon, and butter until crumbly, with some large crumbs.
2. Prepare rest of piecrust mix, following directions on package for 1 pie shell.  Roll out pastry; fit into 9" pie plate, making attractive Fluted Edge.
3. In bottom of lined pie plate, arrange 1/3 of peach slices, side by side, in ring; sprinkle with 1/2 teaspoon tapioca.  Repeat twice; sprinkle crumbly mixture evenly over top.  Cover with foil; bake 30 minutes.  Remove foil; bake 30 minutes longer.

Makes 6 servings.

Thursday, June 21, 2012

HOOSIER CORN RELISH

2 quarts corn (12 to 15 ears)
1 pint diced red bell pepper
1 pint diced green bell pepper
1 quart chopped celery
1 cup sliced onion
1 cup sugar
1 quart vinegar
2 tbsp salt
2 tsp celery seed
2 tbsp dry mustard
1/4 cup flour
1 tsp tumeric, optional
1/2 cup water

Shuck corn and place in boiling water; simmer 10 minutes.  Remove and plunge into cold water.  Drain.  Cut corn from cob but do not scrap cobs.  Measure out 2 quarts.  Combine the bell peppers, celery, onion, sugar, vinegar, salt, and celery seed.  Boil 15 minutes.  Mix the mustard and flour and tumeric (if you want a brighter color).  Blend with the water.  Add with the corn to the pepper mixture.  Stir and boil 5 minutes.  Pack into clean, hotpint jars, filling to a half inch of the top.  Place lids tightly on jars.  Boil jars in a hot water bath for 10 minutes being sure the jars are completely covered with the water.  Remove jars and be sure they are sealed.

Wednesday, June 20, 2012

AUNT NORMA'S GREAT BEAN SALAD

1 lb cooked and drained green beans
1 lb cooked, sliced and drained carrots
1 (12-oz) can corn, drained
2 tbsp chopped green onion

Combine the above ingredients in a bowl.  Make the following dressing:

Celery Seed Dressing:
1/2 cup brown sugar
1/3 cup apple cider vinegar
1 tbsp salt
2 tsp celery seed
1/4 tsp ground tumeric
dash of black pepper

Combine the dressing ingredients with a whisk.  Stir into the vegetable mixture.  Cover and chill before serving.

Tuesday, June 19, 2012

INTERESTING INFORMATION FROM 1900

I know most of my regular readers enjoy old bits of information as much as I do.  Today I came across the following information from the early 1900s (1900-1909): 

Thought you might be interested to know that in 1900 sugar was 4 cents a pound!  Eggs were selling for 14 cents per dozen and butter was 25 cents a pound.

The Minnesota Valley Canning Company in Le Sueur began packing peas and corn in cans.  (Have you ever wondered how Le Sueur peas got their name?)

Auguste Escoffier of London's Carlton Hotel stated that coffee should only be served at the end of the meal.  In his wisdom he also added that fruit is the only appropriate food to serve after pastries.

Honeydew melons were introduced in the United States.

The United States' first pizzeria opened.  It was in New York City.

James Beard was born in 1904.

Very important timesavers for cooks debuted including the electric toaster and drip coffeemakers!

The first recipe for the now popular Devil's Food Cake appeared in print.

The United States Government enacted the first law to protect America's food supply.  It was known as The Pure Food and Drug Act.

Saturday, June 16, 2012

VIRGINIA SPOON BREAD

The lady who gave me this recipe years ago said they pride themselves on their Southern cooking in Virginia and this is one of their specialties.  I wouldn't know as I was a teenager when I visited Virginia.  Anyway she said this bread is really delicious when served with butter, syrup, honey, or maybe ham gravy.  I have never made this old recipe but I offer it today on her recommendation.  She is no longer with us so we cannot go back to her and complain if it doesn't turn out to be so good!

1 cup corn meal (white)
salt
1 tbsp shortening
1 cup boiling water
2 eggs
1 tsp baking powder
1 cup cold milk

Place the corn meal, salt, and shortening in a casserole and add boiling water and stir well.  Add eggs and baking powder and cold milk.  Place in oven at about 350 degrees and bake 30 minutes.  Serve by spooning bread directly from the casserole dish.

Friday, June 15, 2012

FROZEN FRUIT SALAD

This is from a very old recipe clipping and was recommended as a handy "make ahead" recipe for a hot weather day!

1 cup cottage cheese
1 cup halved strawberries
1 cup drained pineapple chunks
1 cup canned peaches, drained and chunked
quartered marshmallows
1/2 cup salad dressing (mayo-type)
2 sliced bananas
1 cup whipped cream
chopped nuts
dash of salt

Combine the cottage cheese, pineapple, strawberries, and peaches and bananas.  Add the chopped nuts and as many marshmallows as desired (use large ones, quartered). In a separate bowl, and the slad dressing to the whipped cream and then fold into the cheese and fruit. Spread the mixture in 2 refrigerator trays and freeze until firm.  Each tray serves 4 to 5.  Remove this salad when ready to serve, cut, and by the time you are ready to eat, it will be thawed enough.

Note:  Never did say where to use the salt!  Refrigerator trays?  Also the last sentence doesn't make a lot of sense but these old recipe are often that way!

Thursday, June 14, 2012

BISCUIT BUBBLE RING

Another recipe clipped from a local Southern Indiana newspaper column many years ago.  This must have been before we ever heard of monkey bread!

Buttered ring mold
3/4 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 cup chopped pecans
1/2 cup butter, melted
2 tubes (8-oz each) refrigerated biscuits

Preheat oven to 400 degrees.

In a small bowl blend together the brown sugar and cinnamon; stir in the chopped pecans.  Pour two tablespoons of the melted butterinto the bottom of a buttered ring mold.  Sprinkle 4 tablespoons of the sugar mixture over the melted butter.  Open 1 tube of the biscuits, dip each biscuit into melted butter then roll in the sugar mixture.  Place in bottom of mold, overlapping edges slightly.  Repeat process with the second tube of biscuits.

Place pan in oven and bake 12 to 15 minutes at 400 degrees.  Allow to set for 5 minutes then run thin knife or spatula around the edge and turn out on a serving plate.  Serve immediately while hot.

Wednesday, June 13, 2012

AMERICAN POTATO SALAD

1 cup mayonnaise-style salad dressing
1 tsp prepared mustard
1/2 tsp celery seed
1/2 tsp salt
1/8 tsp pepper
4 cups cubed potatoes, cooked
2 boiled eggs, chopped
1/2 cup chopped onion
1/2 cup thinly sliced celery
1/2 cup chopped sweet pickle

In a large mixing bowl combine the salad dressing, mustard, celery seed, salt, and pepper, mixing well.  Add the potatoes, eggs, onion, celery, and sweet pickle; toss together gently to coat.  Refrigerate until time to serve.  Also keep leftovers refrigerated.

Serves 6.

Monday, June 11, 2012

PICKLED ONIONS

This is another old Indiana canning recipe from the 1940s when I was a child.

1 gallon small white onions
1 cup salt
1 to 2 (depending on taste) sugar
3 tablespoons white mustard seed
3 tablespoons whole peppercorns
1 1/2 quarts white vinegar
3 tablespoons grated horseradish
Small red (hot) peppers and bay leaves

Cover onions with boiling water.  Let stand 2 minutes.  Dip in cold water, then remove outer skins.  Sprinkle with the salt.  Cover wiwth water and let stand overnight.  Rinse.  Drain.  Pack into ht sterilized jars.  Garnish with a pepper and a bay leaf per jar.  Simmer sugar, mustard seeds, peppercorns, and horseradish with the vinegar for 15 minutes then boil 3 minutes.  Pour over the onions, then seal completely.

Friday, June 8, 2012

CHOCOLATE BAR PIE

1 (8-oz) milk chocolate or special dark candy bar
1/3 cup milk
1 1/2 cups miniature marshmallows
1 cup heavy cream
Chocolate crumb pie crust

Chocolate crumb crust:  Combine 1 1/2 cups vanilla wafer OR graham cracker crumbs, 1/3 cup unsweetened cocoa powder, 1/3 cup powdered sugar, and 6 tablespoons butter that has been melted.  Press mixture onto the bottom and up the sides of a 9-inch pie pan.  Bake at 350 degrees for 8 to 10 minutes.  Cool before adding filling.

Filling: Break bar into sections; melt with milk and marshmallows in the top of a double boiler over hot water stirring constantly until smooth.  Cool to room temperature.

Whip the heavy cream until stiff; fold into the chocolate mixture.  Pour the filling into the cooled crust and chill several hours.  Garnish with dollops of whipped cream and squares of chocolate candy bar.

Thursday, June 7, 2012

NUT HORNS

This recipe was given out in 1937 by two mothers of kindergarten children in an Indianapolis school.  The mothers were from Macedonia and usually made these for school functions.  They were so popular among teachers and parents that the mothers gave out the recipe.

5 cups all-purpose flour
1/2 lb butter, softened slightly
1 cake yeast
pinch of salt
2 eggs
1 pint cream
ground nuts
sugar
cinnamon

Sift flour in a large mixing bowl, add butter, yeast and salt.  Mix thoroughly with fingers or until meal-like.  Add slightly beaten eggs and cream.  Mix well adding a little more flour if needed to make dough stiff as pie crust.  Place in the refrigerator over night.  Roll as pie crust to 1/16-inch thickness.  Cut in 5-inch squares.  Mix equal parts ground nuts and sugar with 1 tsp cinnamon and sprinkle diagonally from corner to corner.  Roll diagonally from corner to corner and bend until corners nearly meet, making a crescent.  Bake immediately on greased cookie sheet in 400 degree oven for 20 minutes.  You will have to judge the amount of nuts and sugar, cover the dough thoroughly but don't pile it on and don't forget to GRIND (not chop) the nuts.

NOTE: You can tell this is a recipe they made from head knowledge and had a little trouble making it a written recipe.

Tuesday, June 5, 2012

PICKLED CARROTS

This recipe is from an August 1948 The Farm Wife and Home page from a now defunct Southern Indiana Farm Publication.

1 quart vinegar
1 tablespoon each of whole cloves, allspice, and mace
1 quart sugar
1 stick of cinnamon
carrots

Boil the carrots until the skins slip easily.  Remove skins and slice or keep whole.  Tie the spices in a bag and bring to a boil in pickling solution.  Pour the boiling solution over carrots and allow to stand overnight.  Bring to boil and boil for 5 minutes.  Remove the spice bag.  Pack carrots into hot sterilized jars to within one-half inch of top.  Seal while hot.

Sunday, June 3, 2012

Old Fashioned Apple Butter

If you are a regular on this blog you know I grew up in the Southern Indiana countryside where we raised large gardens and our own beef, pork, and chickens.  My grandparents, who lived next door, had a small apple orchard. I can vividly remember picking up apples and the delicious aromas as grandma turned them into homemade apple butter.  I loved eating that apple butter all winter long on toast, biscuits, etc.  This was not grandma's recipe but one from another lady on over in the country.  Grandma never used a recipe saying hers was in her head.

Cook on top of stove:
1/2 bushel apples, any variety except red delicious, washed and cored but not peeled
1 gallon or more of sweet cider
When tender, run through a food mill or colander.
Cook in large pan, in the oven at 350 degrees, stirring occasionally.
Bake 5 to 6 hours.
Add:
1 1/2 cups cinnamon red hots that are dissolved in 2 1/2 cups hot water
Add:
3 cups light brown sugar
1 cup white sugar
4 to 6 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/4 teaspoon salt
Return to over, simmer, stirring occasionally, untl desired cosistency to can in sterilized jars, seal.

Make about 12 quarts.

Friday, June 1, 2012

LETTUCE - BLUE CHEESE SALAD

Just another old recipe from my younger days growing up in Southern Indiana.  I am not a blue cheese fan but a lot of people are and they enjoyed this salad.

1 head lettuce
1 cup shredded cabbage
1/2 cup chopped green onions
1 oz blue cheese
salt and pepper
dash of cayenne
1/4 cup salad oil
2 tbs. vinegar
1/2 tbs. paprika

Tear lettuce into small pieces.  Toss the lettuce and cabbage together.  Sprinkle with a little salt and pepper. Crumble the cheese and mix together with the cayenne, oil, vinegar, and paprika.  When combined, toss over the vegetables.  Good idea to add fresh tomatoes and green pepper slices.